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Technique for processing Qiyexian apple dry white wine and products thereof

A processing technology and a technology for dried apples, which are applied in the processing technology of July fresh apple dried liquor and its products, can solve the problems of processing application limitations and few applications, and achieve the advantages of rich aroma of the original fruit, increasing economic value and promoting transformation. Effect

Inactive Publication Date: 2008-09-10
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] July fresh apple is a new cold-resistant early-maturing variety that can be used for both fresh food and processing. It has excellent processing properties, but it is mostly used in fruit juice processing at present, and its application in other processing is less, resulting in limitations in processing and application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw material: July fresh apple, pectinase, H 2 SO 3 , white sugar, CaCO 3 , yeast, chitosan.

[0029] Preparation process: remove unqualified fruits such as disease and insect pests, mildew and deterioration, etc. from ripe July fresh apples, wash them in running water and control the water;

[0030] After the fruit is crushed, add pectinase with a pulp weight of 0.1‰ to the pulp, fully dissolve and mix it, then heat-soak and degrade it at 60°C for 3 hours, and then squeeze the degraded pulp to extract juice. The juice is roughly filtered with a diatomaceous earth filter to obtain clarified juice;

[0031] Add 1ml / L, 80ppm of H to each liter of clarified juice mentioned above 2 SO 3 solution, let stand for 1 hour;

[0032] To adjust the acidity of the juice, add H 2 SO 3 Add CaCO to the juice after solution 3 , adjust the acidity of the juice to 0.6g of citric acid per 100g of juice, the addition method is to add CaCO 3 Add it directly to the juice and stir we...

Embodiment 2

[0039] Raw material: July fresh apple, pectinase, H 2 SO 3 , white sugar, CaCO 3 , yeast, chitosan.

[0040] Preparation process: remove unqualified fruits such as disease and insect pests, mildew and deterioration, etc. from ripe July fresh apples, wash them in running water and control the water;

[0041] After the fruit is crushed, add pectinase with a pulp weight of 0.3‰ to the pulp, fully dissolve and mix it, then heat-soak and degrade it at 50°C for 1 hour, and then squeeze the degraded pulp to extract the juice. The juice is roughly filtered with a diatomaceous earth filter to obtain clarified juice;

[0042] Add 2ml / L, 60ppm H to the above clarified juice2 SO 3 Solution, let stand for 1-3 hours;

[0043] To adjust the acidity of the juice, add H 2 SO 3 Add CaCO to the juice after solution 3 , adjust the acidity of the juice to 0.8g citric acid per 100g juice, the addition method is to add CaCO 3 Add it directly to the juice and stir well;

[0044] Adjust the ...

Embodiment 3

[0049] Raw material: July fresh apple, pectinase, H 2 SO 3 , white sugar, CaCO 3 , yeast, chitosan.

[0050] Preparation process: remove unqualified fruits such as disease and insect pests, mildew and deterioration, etc. from ripe July fresh apples, wash them in running water and control the water;

[0051] After the fruit is crushed, add pectinase with a pulp weight of 0.2‰ to the pulp, fully dissolve and mix, heat soak and degrade at a temperature of 55°C for 2 hours, and then squeeze the degraded pulp to extract juice. The juice is roughly filtered with a diatomaceous earth filter to obtain clarified juice;

[0052] Add 1.5ml / L, 70ppm of H to each liter of clarified juice 2 SO 3 solution, let stand for 2 hours;

[0053] To adjust the acidity of the juice, add H 2 SO 3 Add CaCO to the juice after solution 3 , adjust the acidity of the juice to 0.7g citric acid per 100g juice, the addition method is to add CaCO 3 Add it directly to the juice and stir well;

[0054]...

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Abstract

The invention discloses a fermentation type fruit wine beverage and particularly relates to a Qiyuexian apple dry white wine processing technology and a product thereof, wherein, the Qiyuexian apple dry white wine processing technology takes advantage of new breed apples 'Qiyuexian' to brew through enzyme engineering, high negative potential flavor enhancement and quality maturing, chitosan clarification and membrane separation process. The product is prepared by Qiyuexian apples, pectase, H2SO3, white granulated sugar, CaCO3, yeast and chitosan. The Qiyuexian apple dry white wine has the characteristics of light yellow luster, limpidness, rich nutrition, peculiar flavor, good appearance and internal quality, steady wine quality, and no precipitation after the wine is bottled and so on.

Description

technical field [0001] The present invention relates to a fermented fruit wine beverage, in particular to July fresh apple brewed by using the new apple variety "July Fresh" through enzyme engineering, high negative potential for aroma enhancement, chitosan clarification, and membrane separation. Dry liquor processing technology and its products. Background technique [0002] July Fresh Apple is bred by crossing Anonymous Big Apple as the female parent and Lingdang Fruit as the male parent. The fruit is oval, with an average single fruit weight of 50.7g. The color of the fruit is bright, the surface of the fruit is smooth and shiny, and the appearance is beautiful. Soluble solid content 13.94%, soluble sugar 10.94%, titratable acid 1.22%, vitamin C 18.7mg / 100g, hardness 10.99kg / cm 2 . The pulp is yellow-white, medium-thick and crisp, with a lot of juice, and the juice yield is over 80%. The flavor is sweet and sour, with aroma, and the quality is above average. At pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/22
Inventor 隋洪涛王冬梅隋韶奕杨峰张素敏闫忠业王雪松吕天星李珂杨威沈启鲁
Owner 辽宁省果树科学研究所
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