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Strawberry pulp unstrained wine and preparation method thereof

A strawberry fruit and strawberry technology is applied in the field of strawberry pulp muddy wine and its preparation, and achieves the effects of increasing dietary fiber content, high pulp content and pure taste

Active Publication Date: 2013-06-26
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no reports and products using strawberries as raw materials to prepare cloudy wine containing strawberry pulp

Method used

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  • Strawberry pulp unstrained wine and preparation method thereof
  • Strawberry pulp unstrained wine and preparation method thereof
  • Strawberry pulp unstrained wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Take 1,000 kg of strawberries; sort the raw strawberries and rinse them with water; add 2,000 kg of drinking water to crush the strawberry fruit, separate the pedicles with a vibrating screen, beat the pulp, and make 2,800 kg of strawberry pulp; add 16 kg of citric acid; 560 kg of sucrose 3.0 kilograms of pectin; 3.0 kilograms of agar melted and then pumped into the blending tank, transferred into 2600 kilograms of strawberry fruit wine with an alcohol content of 25%, and blended into 12% strawberry pulp turbid wine with an alcohol content; through colloid grinding, The particle size of strawberry pulp is less than 0.1mm; the homogenization pressure is 20MP; degassing; filling; capping; packaging is the finished strawberry pulp wine.

Embodiment 2

[0044] Take 10,000 kg of strawberries; sort the raw strawberries and rinse them with clean water; add 50,000 kg of drinking water to crush the strawberry fruit, separate the pedicles with a vibrating screen, beat the pulp, and make 57,000 kg of strawberry pulp; add 810 kg of malic acid; 16,200 kilograms of syrup; 400 kilograms of xanthan gum; 400 kilograms of carrageenan melted and pumped into the blending tank, transferred into 16,200 kilograms of strawberry fruit wine with an alcohol content of 20%, and blended into 4% strawberry pulp turbid wine with an alcohol content; Grinding, the particle size of strawberry pulp is less than 0.1 mm; homogenization pressure is 50MP; degassing; 121 ° C instantaneous sterilization; 90 ° C hot filling; capping; cooling to 30 ° C; packaging is the finished strawberry pulp wine.

Embodiment 3

[0046] Take 100 kilograms of strawberries; sort the raw strawberries and rinse them with clear water; add 300 kilograms of drinking water to crush the strawberry fruit, separate the fruit pedicles with a vibrating sieve, beat the pulp, and make 380 kilograms of strawberry pulp; take 190 kilograms of strawberry pulp, put 2.4 kilograms of tartaric acid; 72 kilograms of sucrose; 4.8 kilograms of gelatin; 4.8 kilograms of sodium hydroxymethyl cellulose melted and pumped into the blending tank, transferred into 160 kilograms of strawberry fruit wine with an alcohol content of 15%, and blended into strawberries with an alcohol content of 5%. Pulp turbid wine; through colloidal grinding, the particle size of strawberry pulp is less than 0.1mm; homogenization pressure is 35MP; degassing; instantaneous sterilization at 121°C; hot filling at 85°C; capping; cooling to 25°C; packaging is strawberry pulp The finished product of cloudy wine.

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Abstract

The invention provides a strawberry pulp unstrained wine and a preparation method thereof. The unstrained wine comprises, on a mass percentage basis, 30 to 70% of fruit paste of strawberry, 0.2 to 1.2% of a sour additive, 5 to 22% of a sweetener, 15 to 40% of brewed strawberry wine and 0.1 to 5% of a stabilizing agent, wherein, the fruit paste of strawberry is a mixture prepared by mixing strawberries and drinking water according to a mass ratio of 1:2-5, crushing the mixture and carrying out beating. According to the invention, the unstrained wine has high content of pulp, natural color and abundant nutrients, which enables dietary fiber content in the unstrained wine to be substantially increased; the unstrained wine is rich in vitamin, acetic acid, organic acid and minerals, which is beneficial for absorption of human bodies; the unstrained wine has remarkable strawberry aroma, pure taste, pleasant and delectable flavor and good color, fragrance and flavor at the same time; when stored at normal temperature for a long time, the unstrained wine does not deteriorate; the unstrained wine is a high and new technology product rich in dietary fiber and nutrients.

Description

technical field [0001] The invention relates to strawberry pulp turbid wine and a preparation method thereof. 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. According to analysis, strawberries are rich in amino acids, fructose, sucrose, glucos...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06
Inventor 孙尤海毕瑞阳常秀芝
Owner LIAONING GUANGTIAN FOOD
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