Process for making Shancili fruit wine by fermentation method

A fermentation method and technology of thorns, applied in the field of production of thorns plum fruit wine by fermentation method, can solve the problems of short storage, concentrated harvesting time, easy to rot, etc.

Inactive Publication Date: 2007-05-30
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of thorn plum that can avoid the rot of the thorn plum, the processing technology is simple and the nutrient content is not damaged, aiming at the problems of concentrated harvesting time, short storage and easy to rot faced by the current thorn plum planting and processing industries. The process of making prickly pear fruit wine by fermentation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] a. Select 30g of Plum thorn, wash it, break up Plum thorn and water twice the weight of Plum thorn, filter to obtain pulp, then add potassium metabisulfite of 0.01% of the weight of pulp to the pulp, Then add 0.025% cellulase and 0.075% pectinase, and perform enzymolysis at 22°C for 12 hours to obtain an enzymatic solution; b. Add sugar to the enzymatic solution to adjust the sugar content of the enzymatic solution to Be=16, Add lye to adjust the pH to 3.5, inoculate the alcoholic yeast in a sterile environment, and cultivate it at room temperature for 2 days to obtain activated alcoholic yeast, then pasteurize and add activated alcohol with 8% weight of the enzymolysis solution Yeast, fermented at 23°C for 5 days until Be = 2° (it can be seen that the fermentation is intense at the beginning, a large number of bubbles are produced, and the bubbles gradually decrease in the later stage, the sweetness gradually decreases, and the wine taste gradually becomes stronger), af...

Embodiment 2

[0015] a. Select 30g of Plum thorn, wash it, break Plum thorn and water 4 times the weight of Plum thorn, filter to obtain pulp, then add potassium metabisulfite of 0.005% of the weight of pulp to the pulp, Then add 0.075% cellulase and 0.025% pectinase, and enzymolyze for 24 hours at 25°C to obtain an enzymolysis solution; b. add sugar to the enzymolysis solution, and adjust the sugar content of the enzymolysis solution to Be=12, Add lye to adjust the pH to 4, inoculate the alcoholic yeast in a sterile environment, and cultivate it at room temperature for 2 days to obtain activated alcoholic yeast, then pasteurize and add 2% activated alcohol by weight of the enzymolysis solution Yeast, fermented at 20°C for 6 days until Be = 3° (it can be seen that the fermentation is intense at the beginning, a large number of bubbles are produced, and the bubbles gradually decrease in the later stage, the sweetness gradually decreases, and the wine taste gradually becomes stronger), coarsel...

Embodiment 3

[0017] a. Select 30g of Prunus japonica, wash it, break up Plum japonica and water 3 times the weight of Plum japonica, filter to obtain pulp, then add potassium metabisulfite of 0.008% of the weight of pulp to the pulp, Then add 0.05% cellulase and 0.05% pectinase, and enzymolyze for 18 hours at 23° C. to obtain an enzymolyzed solution; b. add sugar to the enzymolyzed solution, and adjust the sugar content of the enzymolyzed solution to Be=14, Add lye to adjust the pH to 3.8, inoculate the alcoholic yeast in a sterile environment, and cultivate it at room temperature for 2 days to obtain activated alcoholic yeast, then pasteurize and add 5% activated alcohol by weight of the enzymolysis solution Yeast, fermented at 23°C for 5 days until Be = 2° (it can be seen that the fermentation is intense at the beginning, a large number of bubbles are produced, and the bubbles gradually decrease in the later stage, the sweetness gradually decreases, and the wine taste gradually becomes st...

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PUM

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Abstract

The invention discloses a making method of plum fruit wine through ferment method, which comprises the following steps: a. grinding plum and water with weight as 2-4 times as plum; filtering to obtain fruit slurry; adding 0.005-0.01% metapotassium sulfite, 0.025-0.075% cellulose enzyme and 0.025-0.075% pectase in the fruit slurry; enzymolyzing under normal temperature for 12-24h; obtaining enzymolytic liquid; b. adjusting Be of enzymolytic liquid to 12-16 and pH value to 3.5-4; adding 2-8% cultured activated alcohol yeast; fermenting under normal temperature for 5-6d; brewing 20-40 d; c. adding 0.05-0.1% bulked liquid gelatin in the wine; blending evenly; adding twin-80 in the wine with the bulk rate of wine and twin-80 at 100ml:0.5-1.5d; stewing 5-10 d; feteching supernatant; d. flavouring the supernatant; canning; sterilizing to obtain the product.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a process for preparing prickly pear wine by fermentation. technical background: [0002] Plum thorn was originally a wild fruit on hillsides. After nearly ten years of introduction and breeding, growth and living habits and repeated cultivation, it has been successfully introduced in Shandong, Sichuan and other places, and the planting area has been expanded. Plum red or maroon, the size of hawthorn, sweet and sour, slightly astringent, V c The content of organic acid and calcium is extremely high, and the nutrition is extremely rich. Fruit farmers call it "high calcium fruit". The yield of thorn plum planted in the form of shrubs in closed ridges is the largest, which can reach more than 2,000 catties per mu, and is about 7-10 yuan per catty. The economic benefits are extremely significant, and it is a good industry to increase farmers’ economic income. Li Wan Mu Orchard" planting plan, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘代成宋永民
Owner SHANDONG NORMAL UNIV
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