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Raspberry composite alcohol-free wine and preparation method thereof

A raspberry and alcohol-free technology, which is applied in the field of raspberry compound non-alcoholic wine and its preparation, can solve the problems of difficult production of high-quality raspberry fruit wine, high acidity and sourness of raspberry fruit, and achieve short aging time, soft and harmonious taste, taste unique effect

Pending Publication Date: 2020-08-21
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For fruit wine, an appropriate amount of organic acid can give the wine a thick and refreshing feeling. However, due to the high acidity and low sugar content of raspberries, it is difficult to produce high-quality raspberry wine with traditional techniques. The prepared raspberry wine It will give people a sour and rough feeling, which will easily arouse consumers' resentment

Method used

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  • Raspberry composite alcohol-free wine and preparation method thereof
  • Raspberry composite alcohol-free wine and preparation method thereof
  • Raspberry composite alcohol-free wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of raspberry compound non-alcoholic wine, comprising the following steps:

[0032] 1) Preparation of fruit pulp: Remove disease insects, mildew, rotten fruits, leaves and branches from ripe raspberries, grapes, blueberries, berry and figs, then crush them separately, separate and remove fibers, and obtain puree of pulp;

[0033] 2) Enzymatic hydrolysis: mix 80 parts of raspberry pulp, 15 parts of grape pulp, 15 parts of blueberry pulp, 8 parts of berry pulp, and 20 parts of fig pulp, and then add the total weight of pulp pulp while stirring 0.03% pectinase, enzymatic hydrolysis for 40 minutes, and the enzymatic hydrolysis temperature is 25°C to obtain the enzymatic hydrolysis solution;

[0034] 3) Fermentation: Add 0.02% dry yeast and 4 parts of honey to the enzymolysis liquid, mix evenly, ferment at 28°C for 3 days, then ferment at 20°C for 10 days, and filter after fermentation , to obtain fermentation broth;

[0035] 4) Distillation: the fermen...

Embodiment 2

[0039] A preparation method of raspberry compound non-alcoholic wine, comprising the following steps:

[0040] 1) Preparation of fruit pulp: Remove disease insects, mildew, rotten fruits, leaves and branches from ripe raspberries, grapes, blueberries, berry and figs, then crush them separately, separate and remove fibers, and obtain puree of pulp;

[0041] 2) Enzymatic hydrolysis: Mix 90 parts of raspberry pulp, 25 parts of grape pulp, 20 parts of blueberry pulp, 15 parts of berry pulp, and 30 parts of fig pulp evenly, then add the total weight of pulp pulp while stirring 0.04% pectinase, enzymatic hydrolysis for 60 minutes, and the enzymatic hydrolysis temperature is 30°C, to obtain the enzymatic hydrolysis solution;

[0042] 3) Fermentation: Add 0.04% dry yeast and 5 parts of honey to the enzymolysis solution, mix evenly, ferment at 28°C for 3 days, then ferment at 22°C for 15 days, after the fermentation is completed Filtration to obtain fermented liquid;

[0043] 4) Dist...

Embodiment 3

[0047] A preparation method of raspberry compound non-alcoholic wine, comprising the following steps:

[0048] 1) Preparation of fruit pulp: Remove disease insects, mildew, rotten fruits, leaves and branches from ripe raspberries, grapes, blueberries, berry and figs, then crush them separately, separate and remove fibers, and obtain puree of pulp;

[0049] 2) Enzymatic hydrolysis: mix 86 parts of raspberry pulp, 22 parts of grape pulp, 17 parts of blueberry pulp, 11 parts of berry pulp, and 25 parts of fig pulp, and then add the total weight of pulp pulp while stirring 0.04% pectinase, enzymatic hydrolysis for 50 minutes, and the enzymatic hydrolysis temperature is 28°C, to obtain the enzymatic hydrolysis solution;

[0050] 3) Fermentation: Add 0.03% dry yeast of the total weight of pulp pulp and 4 parts of honey to the enzymolysis liquid, mix evenly, ferment at 29°C for 5 days, then ferment at 22°C for 12 days, and filter after fermentation , to obtain fermentation broth;

...

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Abstract

The invention belongs to the technical field of wine processing, and discloses raspberry composite alcohol-free wine and a preparation method thereof. The preparation method includes the following steps that 1, fruit pulp preparation, crushing raspberries, grapes, blueberries, aronia melanocarpa and figs, and obtaining pulp raw pulp; 2) enzymolysis: uniformly mixing the pulp puree in proportion, and adding pectinase to obtain enzymatic hydrolysate; 3) fermentation: adding dry yeast and honey into the enzymatic hydrolysate, uniformly mixing, and filtering after fermentation to obtain a fermentation broth; 4) distillation: distilling the fermentation broth, taking the middle fraction as a raw material for preparing the high-alcohol wine, and taking the remaining fraction as a stock solution;5) ageing: ageing the stock solution for 4-5 months at 3-5 DEG C. 6) sterilizing and canning: after ageing, performing cold canning and pasteurization to obtain the raspberry composite alcohol-free wine. The grapes, blueberries, aronia melanocarpa and figs are used for blending the acerbity of raspberries, so that the taste of the fruit wine is enriched, and the favorite of consumers is met.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a raspberry compound non-alcoholic wine and a preparation method thereof. Background technique [0002] Raspberry is known as "golden fruit" in the world. In addition to being rich in fructose, vitamins, amino acids, plant fiber, and mellow flavor, raspberry also has four health-care and medicinal functions: 1. Plant SOD (superoxide oxide) that can be absorbed by the human body Dismutase), its content ranks first in all kinds of fruits, regular consumption can remove oxygen free radicals, improve immunity, beauty, anti-aging; 2. The content of natural anti-carcinogen "tanning acid" exceeds that of blueberries and ranks first in all kinds of foods , has special effects on colon, cervix, breast and pancreatic cancer; 3. It is rich in natural aspirin "salicylic acid", which can relieve pain, relieve fever, prevent blood coagulation, and reduce the incidence of cardiovascular...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/025C12G3/024C12G1/14C12G1/022C12H3/02
CPCC12G3/025C12G3/024C12G1/14C12G1/0203C12H3/02
Inventor 刘成李珂刘有春王雪松张舵张素敏杨玉春隋韶奕
Owner 辽宁省果树科学研究所
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