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Method for preparing strawberry fermented juice

A technology for fermented juice and strawberry, which is applied in the field of preparing strawberry fermented juice, can solve the problems such as not seen, and achieve the effect of rich and fragrant taste and beneficial to human body absorption.

Inactive Publication Date: 2011-11-09
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention uses strawberry fermented fruit juice as raw material, and extracts fermented strawberry juice to be pure natural fruit cell water, which contains a large amount of nutrients such as organic acids, amino acids, vitamins, minerals, and yeast fermentation metabolites, which have not been seen so far. Related stories and products

Method used

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  • Method for preparing strawberry fermented juice
  • Method for preparing strawberry fermented juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 1000 kg of strawberries; remove the stalks; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 50°C; add 100 grams of combined biological enzyme preparation; stir for 15 minutes; enzymolysis for 2 hours; The temperature of the finished strawberry pulp is raised to 85°C; maintain for 15 minutes for enzyme-inactivating treatment; cool to 20°C to 25°C; then dissolve 0.5 kg of dry yeast Saccharomyces cerevisiae and add it to the enzymatically hydrolyzed strawberry pulp; add 70% deodorization 50 kg of alcohol; 220 g of heavy sodium sulfite; fermentation at 20-25°C; when the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 1,150 kg of fermented raw wine; pump 1,150 kg of raw wine into clarification Add 1 / 10,000 (W / W) gelatin; Mix well; Stand still for 12 hours; Filter with a diatomaceous earth filter, concentrate the above-mentioned fermented juice with falling fi...

Embodiment 2

[0031] Take 100 kg of strawberries; remove the stems; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 15°C; add 5 grams of combined biological enzyme preparation; stir for 30 minutes; enzymolysis for 4 hours; The temperature of the final strawberry pulp is raised to 90°C; maintain for 30 minutes to inactivate the enzyme; cool down from 20°C to 25°C; then dissolve 0.1 kg of dry yeast Saccharomyces cerevisiae and add it to the enzymatically hydrolyzed strawberry pulp; add 70% deodorized alcohol 3.8 kg; 40 grams of heavy sodium sulfite; ferment at 20-25°C; when the sugar content drops below 0.5 g / 100 ml, separate the slag juice to obtain 120 kg of fermented raw wine; pump 120 kg of raw wine into the clarification tank ; Add 2 / 10,000 (W / W) pectinase solution; Mix well, stand still for 24 hours; Filter with a diatomaceous earth filter; Concentrate the above-mentioned fermented juice with falling film...

Embodiment 3

[0033] Take 4.2 tons of sorted strawberries; remove the stalks; after cleaning, pump the strawberries into a 5-ton enzymolysis tank with a screw pump, adjust the temperature of the strawberry pulp to 35°C; add 250 grams of combined biological enzyme preparations; stir evenly; enzymolysis 3 hours; raise the temperature of the enzymatically hydrolyzed strawberry pulp to 88°C; maintain it for 20 minutes to inactivate the enzyme; cool down from 20°C to 25°C; then dissolve 4 kg of Saccharomyces cerevisiae and add it to the enzymatically hydrolyzed strawberry pulp; , 240 kilograms of 70% (W / W) alcohol, 840 grams of sodium bisulfite, the sugar content in the fruit juice after fermentation is 0.5 grams / 100 milliliters, the slag juice is separated, and 3.8 tons of strawberry wine are obtained, and 1 kilogram of silica gel is mixed with 50 kilograms of water Dissolve it, add it to 3.8 tons of strawberry original wine, turn on the agitator for 5 minutes, and filter it with a diatomaceous ...

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Abstract

The present invention provides a method for preparing strawberry fermented juice. In the method, strawberries are cleaned, broken and are hydrolyzed in the presence of biologic enzymes (consisting of pectase, hemicellulase and cellulase); fruit juice is got through the ferment of distillery yeast, separation, defecation and filtration after the enzymes are removed; the fruit juice is concentrated in vacuum, and the distillate is the strawberry fermented juice; subsequently, the strawberry fermented juice is instantly sterilized and filled under sterile conditions. The product is clear and transparent as well as nourishing, which contains vitamins, organic acids and mineral substance, and can be absorbed by bodies easily. The strawberry fermented juice is very aromatic in taste, is excellent in color, smell, and taste. At room temperature, the strawberry fermented juice does not go bad after long-term storage.

Description

technical field [0001] The invention relates to the field of preparation of drinking water. In particular, it relates to a method for preparing fermented strawberry juice from strawberry fruit. Background technique [0002] Strawberry, also known as wild bayberry, is the fruit of the Rosaceae plant strawberry, native to South America. It is now distributed in Guangxi, Yunnan, Tibet, Jiangsu, Zhejiang, Jiangxi, Liaoning and other places in China. In Europe, America, Japan and other places, strawberry has a high status and high economic value. In the past two decades, strawberries have gradually become popular in my country and are loved by people. There are more than 2,000 varieties of strawberries. Strawberries are heart-shaped in appearance, delicious and tender, with juicy flesh, sweet and sour taste, strong fragrance, and pleasant aroma that ordinary fruits do not have. The best one, so it is often known as the "Queen of Fruits". Strawberries are rich in nutrients. A...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
Inventor 毕瑞阳王培忠孙尤海
Owner LIAONING GUANGTIAN FOOD