Method for treating whole and fresh fruits in white wine

A processing method and fruit technology, applied in the fields of application, food preparation, food science, etc., to achieve the effect of simple working conditions, wide application and broad application prospects

Inactive Publication Date: 2013-08-14
NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After retrieval, there is no relevant report on a processing method of whole fruit in liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare treatment agents 1, 2, and 3 according to the specific step 1 of the summary of the invention. One-step treatment: Pour the sulfurous acid solution into the wine bottle with the fruit in an amount that does not cover the fruit. Pour out this solution after soaking for 6 minutes, and pour it out as much as possible. Two-step treatment: pour 7% edible alkali and sodium sulfite blend aqueous solution into the fruit wine bottle, pour out the solution after soaking for 6 minutes, and pour it out as much as possible. Three-step treatment: Pour 1% edible salt solution into the fruit wine bottle, soak for 10 minutes, pour out the solution, and pour it out as much as possible. Three-step treatment: Soak and wash several times with clear drinking water from a clean 300-meter-deep well, add 1 drop of magenta reagent to the washed solution, and if it does not fade, it is considered to be washed.

[0026] By eye, the fruit is decolorized.

Embodiment 2

[0028] According to the specific step 1 of the summary of the invention, the treatment agents 1, 2, and 3 were prepared. One-step treatment: Pour the sulfurous acid solution into the wine bottle with the fruit in an amount that does not cover the fruit. Pour out this solution after soaking for 8 minutes, and pour it out as much as possible. Two-step treatment: pour 4% edible alkali and sodium sulfite blend aqueous solution into the fruit wine bottle, pour out the solution after soaking for 8 minutes, and pour it out as much as possible. Three-step treatment: Pour 1% edible salt solution into the fruit wine bottle, soak for 20 minutes, pour out the solution, and pour it out as much as possible. Three-step treatment: Soak and wash with clean water several times, take a little washed solution, add 1 drop of magenta reagent, if it does not fade, it is considered to be washed.

[0029] By eye, the fruit is decolorized.

Embodiment 3

[0031] According to the specific step 1 of the summary of the invention, the treatment agents 1, 2, and 3 were prepared. One-step treatment: Pour the sulfurous acid solution into the wine bottle with the fruit in an amount that does not cover the fruit. Pour out this solution after soaking for 7 minutes, and pour it out as much as possible. Two-step treatment: pour 5% aqueous solution of edible alkali and sodium sulfite blend into the fruit wine bottle, pour out the solution after soaking for 7 minutes, and pour it out as much as possible. Three-step treatment: Pour 2% edible salt solution into the fruit wine bottle, soak for 17 minutes, pour out the solution, and pour it out as much as possible. Three-step treatment: Soak and wash with clean water several times, add 1 drop of magenta reagent to the washed solution, if it does not fade, it is considered to be washed.

[0032] By eye, the fruit is decolorized and crystal clear.

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PUM

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Abstract

The invention discloses a method for treating whole and fresh fruits in white wine. The method treats fresh fruits including pear and apple, adopts three formulas which are self-researched and developed and suitable for whole treatment of fresh fruits, utilizes drinking clear water from 300m deep wells, and treats the fresh fruits through four steps. The steps includes filling a treating agent 1 into a wine bottle filled with fruits, soaking the fruits for 6-8 minutes, filling a treating agent 2 into the bottle treated by the first step, soaking the fruits for 6-8 minutes, filling a treating agent 3 into the bottle treated by the second step, soaking the fruits for 10-20 minutes, finally soaking and washing the bottle for several times, testing the washing fluid through fuchsine, and the fruits can be treated as clean when the washing fluid is fadeless. The method achieves disinfection and decoloration of the whole and fresh fruits, and the fruits can be true fruits which are crystal clear and pollution-free. The method is short in treating time, simple in working condition and economical and can meet requirements of wine industry production. The method provides a novel treating technology of whole fruits in wine for the wine industry, simultaneously can be used for disinfection and decoloration of other types of fruit wine fruits, and has wind application prospect.

Description

technical field [0001] The invention relates to a method for processing intact fresh fruits in liquor, more particularly, to a four-step processing method for disinfection and decolorization of unbroken whole fresh fruits put in liquor. Background technique [0002] There is fruit wine that puts fruit in white wine on the domestic market at present. Liquor and fresh fruit come naturally. The fruit in this special wine will not deteriorate for a long time, and it does not use any preservatives and preservatives. It is amazing that the wine itself keeps fresh. [0003] Since the whole fruit is put into the white wine, various nutritional components such as vitamins and fruit acids are added to the liquor, the taste is unique, the nutrition is rich, and the appearance is attractive. Therefore, this wine has become a fashion for people's consumption. There is a kind of wine that puts pure natural, pollution-free, golden and bright real pears into white wine, which is called ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/277A23L1/015A23L19/00A23L5/20A23L5/49
Inventor 刘淑萍闫路省
Owner NORTH CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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