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Method for producing double-bacterium ferment raspberry full juice fruit wine

A technology of red raspberry fruit and red raspberry, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of poor taste, monotonous product components, etc. Monotonous ingredients, mellow and fragrant taste

Inactive Publication Date: 2008-07-16
洛阳地天泰农业开发有限公司
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Problems solved by technology

In the prior art, traditional single strains are usually used for fermentation, and its products cannot be sold in large quantities because of monotonous ingredients and poor taste.

Method used

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  • Method for producing double-bacterium ferment raspberry full juice fruit wine

Examples

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Embodiment 1

[0028] Example 1: Referring to Fig. 1, a method for preparing two-strain fermented red raspberry full juice fruit wine includes the following steps:

[0029] A. Activation and expansion of yeast:

[0030] a. Place a slant cider yeast strain in a thermostat at 28°C for 2-3 days, and then use a sterile inoculation loop to pick a loop of the activated slant cider yeast strain on a sterile ultra-clean bench for inoculation Cultivate for 2-3 days in 100 mL of red raspberry juice, and then add 200 mL of red raspberry juice for expansion for 2-3 days to obtain fruit wine yeast strain; the fruit wine yeast of this example was purchased from China Food Fermentation Industry Research Institute .

[0031] The red raspberry juice involved in this step can be obtained by the following steps: take 2kg of the selected and cleaned red raspberry fruits in a juicer for squeezing the juice, and then filter the juice with two layers of gauze to obtain approximately 0.8kg red raspberry juice (about 70...

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Abstract

The invention relates to a preparation method of a double-bacterial fermented raspberry juice fruit wine. The preparation method takes raspberry as the raw materials for brewing, and the pectinase is utilized for biological zymohydrolysis after breaking the raw materials; the removal of seeds and a filtration are carried out after killing the enzyme, then two yeast strains of fruit wine yeast and wine highly active dry yeast are added in to simultaneously carry out fermentation, aging, clarification, filtration, blending, etc. processes. The preparation method applies the symbiotic principle of microorganisms to better coordinate the metabolites and overcome the shortcomings of monotonous component and poor taste of the traditional single microbial strain fermented product, which leads the taste of the product which is brewed by the preparation method of the invention to be more unique, the taste is mellow, thick, fragment and strong, and the invention integrates nutrition, health care and nature into a whole.

Description

Technical field [0001] The invention relates to a method for preparing two-bacteria fermented red raspberry whole juice fruit wine. The preparation method uses red raspberry as a brewing raw material, and after crushing it, pectinase is used for biological enzymatic hydrolysis, and after enzymatic inactivation, seed removal and filtration are performed , And then add two kinds of yeast strains of fruit wine yeast and wine high-activity dry yeast to carry out fermentation, aging, clarification, filtration, blending and other technological processes at the same time. Background technique [0002] Raspberries have been cultivated in European and American countries for more than 100 years and are important fruit crops. However, there is no large-scale commercial cultivation and processing in my country. In recent years, experimental bases have been established in Beijing and a small amount of fresh fruits have been put on the market. If you want to promote the cultivation of raspberr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/645
Inventor 辛秀兰王彦辉师艳秋苏东海马越
Owner 洛阳地天泰农业开发有限公司
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