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

A technology of red raspberry and red raspberry, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of monotonous product ingredients and poor taste, and achieve unique flavor and overcome The effect of monotonous ingredients and mellow and fragrant taste

Inactive Publication Date: 2011-06-01
洛阳地天泰农业开发有限公司
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  • Abstract
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AI Technical Summary

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

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: referring to Fig. 1, a kind of preparation method of double-bacteria fermented red raspberry whole juice fruit wine comprises the steps:

[0029] A. Yeast activation and expansion:

[0030] a. Place a slant fruit wine yeast strain in an incubator at 28°C to activate for 2-3 days, and then use a sterile inoculation loop to inoculate a loop of the activated slant fruit wine yeast strain on a sterile ultra-clean bench Cultivate in 100mL red raspberry juice for 2-3 days, and then add 200mL red raspberry juice to expand the culture for 2-3 days to obtain fruit wine yeast seed liquid; the fruit wine yeast in 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: get 2kg of selected, cleaned red raspberry fruit and put it in a juice extractor to squeeze the juice, then filter the juice with two layers of gauze to get about 0.8kg red rasp...

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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 andwine 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 red raspberry full juice fruit wine fermented by double bacteria. In the preparation method, red raspberry is used as a brewing raw material, and after being crushed, pectinase is used for biological enzymolysis, and after the enzyme is deactivated, seed removal and filtration are carried out , and then add two kinds of yeast strains, fruit wine yeast and wine high-activity dry yeast, to carry out fermentation, aging, clarification, filtration, deployment and other technological processes at the same time. Background technique [0002] Raspberry has been cultivated in European and American countries for more than 100 years. It is an important fruit crop, but there is no large-scale commercial cultivation and processing in my country. In recent years, an experimental base has been established in Beijing, and a small amount of fresh fruit has been listed. To promote the cultivation of raspberries must be acc...

Claims

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Application Information

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Patent Type & Authority Patents(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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