Low-alcohol cashew apple wine and preparation method thereof

A technology of cashew pears and seeds, which is applied in the field of low-alcohol cashew pear wine and its preparation, can solve the problems of difficult fruit to eat directly, heavy astringency of cashew pears, etc., and achieve the effect of elegant wine aroma, strong ester aroma and meeting market demand

Inactive Publication Date: 2013-08-07
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cashew pears have a strong astringent taste and are difficult to eat directly as fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, prepare cashew pear wine

[0037] 1) the cashew pear is sterilized;

[0038] Soak cashew pears in an aqueous solution of food-grade sodium metabisulfite for 10 minutes, rinse them with clean water, and obtain sterilized cashew pears; the concentration of food-grade sodium metabisulfite in the aqueous solution of food-grade sodium metabisulfite is 100 mg / 1L.

[0039] 2) Juicing;

[0040] The sterilized cashew pears are squeezed to obtain the cashew pear juice.

[0041] 3) deastringent treatment;

[0042] Add food-grade sodium metabisulfite to the cashew pear juice, make the added food-grade sodium metabisulfite: cashew pear juice=120mg: 1kg, and add gelatin and polyvinylpolypyrrolidone, mix well, place it at 10°C for 5h, take the supernatant, Promptly obtain the cashew pear juice of deastringency treatment; Wherein, the proportioning of gelatin and cashew pear juice is 1.0g: 1kg, the proportioning of polyvinyl polypyrrolidone and cashew pear juice is 0.2...

Embodiment 2

[0055] Embodiment 2, prepare cashew pear wine

[0056] Method is basically the same as described in Example 1, the differences are as follows:

[0057] 1) cashew pear is carried out disinfection treatment; Carry out with food-grade sodium sulfite aqueous solution, and food-grade sodium sulfite concentration is 120mg / L in food-grade sodium sulfite aqueous solution;

[0058] 3) deastringent treatment;

[0059] Add food-grade sodium sulfite and gelatin, so that added food-grade sodium sulfite: cashew pear juice = 100mg: 1kg, added gelatin: cashew pear juice = 10g: 1kg; stand at 12°C for 8h.

[0060] 4) fermentation;

[0061] Adjust the sugar content of cashew pear juice after deastringency treatment to 22 ° Bx, the initial pH of the fermentation system is 3.8, Saccharomyces cerevisiae is Angel high-activity dry yeast, the inoculum size is 6%, the fermentation temperature is 20 ° C, the fermentation time for 6 days.

[0062] In the preparation of the seed solution of Saccharom...

Embodiment 3

[0069] Embodiment 3, prepare cashew pear wine

[0070] Method is basically the same as described in Example 1, the differences are as follows:

[0071] 1) Disinfect the cashew pear; carry out with a food-grade sodium metabisulfite aqueous solution, and the food-grade sodium metabisulfite concentration in the food-grade sodium metabisulfite aqueous solution is 150mg / L;

[0072] 3) deastringent treatment;

[0073] Add food-grade sodium metabisulfite, gelatin and chitosan, the food-grade sodium metabisulfite that adds: cashew pear juice=80mg: 1kg, gelatin: cashew pear juice=8g: 1kg; Chitosan: cashew pear juice=0.1g: 1kg; Place at 8°C for 24h.

[0074] 4) fermentation;

[0075] Adjust the sugar content of the cashew pear juice after deastringency treatment to 24°Brix, the initial pH of the fermentation system is 3.6, the yeast is Saccharomyces cerevisiae DV10, the inoculum size is 10%, the fermentation temperature is 22°C, and the fermentation time is 5 days.

[0076] In the p...

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PUM

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Abstract

The invention discloses a low-alcohol cashew apple wine and a preparation method thereof. The method comprises the following steps: inoculating Saccharomyces cerevisiae to the cashew apple wine, and fermenting to obtain fermentation liquor, namely the finished cashew apple wine. The preparation method of the low-alcohol cashew apple wine uses fresh cashew apple and adopts the fruit wine yeast fermentation technology to directly brew the low-alcohol cashew apple wine, thus the technology is simple and practical. The brewed low-alcohol cashew apple wine has the typical fruity aroma of cashew apple, is a nutritional health drink with low ethanol content and is suitable for special groups such as ladies and the old. The low-alcohol cashew apple wine of the invention fills in the gap of the cashew apple wine field, the product categories are increased, the market demand can be met; and the use value of cashew apple can be increased and the low-alcohol cashew apple wine has good market prospect and economic benefit.

Description

technical field [0001] The invention relates to a low-alcohol cashew pear wine and a preparation method thereof. Background technique [0002] At present, fruit wine is of a great variety, but alcohol content is mostly about 12% (v / v), because high-alcohol wine, fruit wine have certain harm to human health, and mouthfeel is slightly stimulating; Especially not suitable for ladies, old people, children, Disease patients and other special populations drink. With the gradual improvement of people's living standards, people pay more and more attention to health, and the consumption requirements for low-alcohol beverages are increasing day by day. [0003] Cashew (Anacardium occidentale L.) is one of the world famous nuts. The cashew pear is a pear-shaped "fruit" formed by the swelling of the pedicel as the cashew nut ripens, a by-product of cashew production. This soft and juicy fibrous "fruit" is rich in nutrients, VC content is 230-260mg / kg, and a small amount of calcium, p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 李从发陈文学刘四新
Owner HAINAN UNIVERSITY
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