Processing method of apple and pomegranate mixed fermented wine

Abstract

The invention relates to a processing method of apple and pomegranate mixed fermented wine, wherein the method comprises a synchronous saccharification and fermentation step and an enzymatic composite detoxification step, and a modified proteolytic enzyme inhibitor is used in the processing process. According to the method, a synchronous saccharification and fermentation technology, an enzymatic composite detoxification technology, a proteolytic enzyme inhibitor modification technology and the like are adopted, and contributions are made to a making process of the apple and pomegranate mixed fermented wine.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for processing apple-pomegranate mixed fermented wine. Background technique [0002] At present, there are many apple and pomegranate wine products on the market, which not only maintain the original nutrients of apples and pomegranates, but also have flavor substances, with good flavor and taste, and more importantly, they have high health value. But, there are following problems in the present apple-pomegranate wine mixed fermentation production process and in the product: [0003] ① During the fermentation process, high concentration of total sugar, high initial reducing sugar and the presence of oxygen will cause yeast cells to use sugar for their own growth, resulting in low fermentation efficiency. [0004] ②Phenolic substances in pomegranate and apple will interfere with the fermentation process, and some processes will cause the fermentation broth to contain by-pro...

AI Technical Summary

Problems solved by technology

[0003] ① During the fermentation process, high concentration of total sugar, high initial reducing sugar and the presence of oxygen will cause yeast cells to use sugar for their own growth, resulting in low fermentation efficiency

[0004] ② Phenolic substances in pomegranate and apple will interfere with the fermentation process, and some processes will cause the fermentation liquid to contain methanol and other by-products of fermentation

[0005] ③ During the fermentation process, yeast is prone to autolysis

[0009] Problems: ① During the fermentation process, high concentration of total sugar, high initial reducing sugar and the presence of oxygen will cause yeast cells to use sugar for their own growth, resulting in low fermentation efficiency

②The phenolic substances in pomegranate will interfere with the fermentation process and some processes will lead to the problem that the fermentation liquid will contain methanol and other fermentation by-products

[0012] Problems: ① During the fermentation process, high concentration of total sugar, high initial reducing sugar and the presence of oxygen will cause yeast cells to use sugar for their own growth, resulting in low fermentation efficiency

②The phenolic substances in pomegranate will interfere with the fermentation process and some processes will lead to the problem that the fermentation liquid will contain methanol and other fermentation by-products

[0015] Problems: ① During the fermentation process, high concentration of total sugar, high initial reducing sugar and the presence of oxygen will cause yeast cells to use sugar for their own growth, resulting in low fermentation efficiency

②The phenolic substances in pomegranate will interfere with the fermentation process and some processes will lead to the problem that the fermentation liquid will contain methanol and other fermentation by-products

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