Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite fruit wine and preparation method thereof

A technology for compounding fruit wine and mixture, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of reducing the nutritional value of lychee and longan pulp, the taste of fruit wine products is weak, and the content of flavor substances is low, so as to improve the nutritional and health care value, rich and rich aroma, The effect of low alcohol

Pending Publication Date: 2021-12-07
高州市丰盛食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, only lychee or longan is generally used in the market as a fermentation material to prepare fruit wine. The resulting fruit wine has a weak taste, low content of flavor substances, and weak aroma, and the active ingredients in the fruit are severely damaged during the fermentation process. Single, greatly reducing the nutritional value of lychee and longan pulp

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite fruit wine and preparation method thereof
  • Composite fruit wine and preparation method thereof
  • Composite fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of compound fruit wine is prepared by following method:

[0036] (1) After fresh lychee pulp and longan pulp are mixed in a mass ratio of 3:1, they are crushed to obtain a crushed mixture;

[0037] (2) Add 0.05% pectinase (enzyme activity: 120,000 U / g) of the mass of the crushed mixture to the crushed mixture described in step (1), and perform enzymatic hydrolysis for 2 hours at pH = 3.0 and a temperature of 50°C , to obtain the enzymatic hydrolysis mixture;

[0038] (3) adding 0.14% white granulated sugar of enzymolysis mixture mass and 0.01% enzymolysis mixture mass potassium metabisulfite to the enzymolysis mixture described in step (2), and mixing at 30° C. for 3 hours to obtain a mixed product;

[0039] (4) in the mixed product described in step (3), add the 0.1% mixed product quality Klerkia citriformis, add CO 2 In a gas fermenter, ferment for 5 days at 22°C to obtain the first fermentation liquid of litchi and longan pulp; add 0.08% active dry yeast wit...

Embodiment 2

[0043] A kind of compound fruit wine is prepared by following method:

[0044] (1) After fresh lychee pulp and longan pulp are mixed in a mass ratio of 5:1, they are crushed to obtain a crushed mixture;

[0045] (2) Add 0.1% pectinase (enzyme activity: 100,000 U / g) of the mass of the crushed mixture to the crushed mixture described in step (1), and perform enzymatic hydrolysis for 3 hours at pH = 4.0 and a temperature of 45°C , to obtain the enzymatic hydrolysis mixture;

[0046] (3) adding 0.20% white granulated sugar of enzymolysis mixture mass and 0.02% enzymolysis mixture mass potassium metabisulfite to the enzymolysis mixture described in step (2), and mixing at 25° C. for 4 hours to obtain a mixed product;

[0047] (4) in the mixed product described in step (3), add the 0.5% mixed product quality Klerkia citriformis, add CO 2 In a gas fermenter, ferment for 3 days at 25°C to obtain the first fermentation liquid of litchi and longan pulp; add 0.1% active dry yeast with ...

Embodiment 3

[0051] A kind of compound fruit wine is prepared by following method:

[0052] (1) After fresh lychee pulp and longan pulp are mixed in a mass ratio of 6:1, they are crushed to obtain a crushed mixture;

[0053] (2) Add 0.2% pectinase (enzyme activity: 150,000 U / g) of the mass of the crushed mixture to the crushed mixture described in step (1), and perform enzymatic hydrolysis for 4 hours at pH = 3.6 and a temperature of 40°C , to obtain the enzymatic hydrolysis mixture;

[0054] (3) adding 0.10% white granulated sugar of enzymolysis mixture mass and 0.03% enzymolysis mixture mass potassium metabisulfite to the enzymolysis mixture described in step (2), and mixing at 35° C. for 2 hours to obtain a mixed product;

[0055] (4) in the mixed product described in step (3), add the Klerkia citrate yeast of 0.4% mixed product quality, add CO 2 In a gas fermenter, ferment for 6 days at 20°C to obtain the first fermentation liquid of litchi and longan pulp; add 0.3% active dry yeast ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides compound fruit wine and a preparation method thereof, and belongs to the technical field of food and preparation. Litchi pulp and longan pulp are used as raw materials, and nutrient substances such as polyphenols in the mixed pulp are fully dissolved out under the enzymolysis action of pectinase; after enzymolysis, the compound fruit wine is fermented by a method of sequentially inoculating kloeckera lemonicola and active dry yeast, and the two yeasts are cooperatively fermented, so that the fermentation advantages of various strains are fully exerted, and the prepared litchi-longan fruit wine is pure in color, prominent in fruity flavor, coordinated in aroma, and rich in flavor, the variety and content of aroma substances of the fruit wine are obviously improved, the aroma quality of the fruit wine is improved, the fermentation degree is low, and the fruit wine is more accepted by vast consumers; and meanwhile, the prepared composite fruit wine is rich in polyphenol and flavonoid compounds, so that the health-care effect of the composite fruit wine is further enhanced, and the nutritional value of the composite fruit wine is further improved.

Description

technical field [0001] The invention belongs to the technical field of food and preparation, and in particular relates to a compound fruit wine prepared from litchi and longan and a preparation method thereof. Background technique [0002] Fruit wine refers to low-alcohol fermented wine made from fresh fruit as raw material, crushed or squeezed to extract juice, and fermented in whole or in part. The alcohol content is generally 7% vol to 18% vol. Fruit wine retains some nutrients in fruit raw materials, such as various amino acids, minerals, vitamins, polyphenols and other natural nutrients necessary for the human body. It has high nutritional value. Appropriate drinking can promote digestion, eliminate free radicals, and prevent aging. [0003] As a commonly used fruit with the same source of medicine and food, lychee is widely used. Its pulp contains a large number of functional components, such as polysaccharides, polyphenolic compounds, trace elements, etc., and its nut...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/025C12H1/048C12H1/07
CPCC12G3/024C12G3/025C12H1/0408C12H1/063
Inventor 罗志聪何达为
Owner 高州市丰盛食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com