Clarifying method for fruit wine or fruit vinegar

A technology of fruit vinegar and fruit wine, which is applied in the preparation of vinegar and alcoholic beverages, etc. It can solve the problems of poor clarification effect and cumbersome clarification steps, and achieve the effect of simple and feasible clarification method, fast clarification speed and good effect

Active Publication Date: 2013-07-31
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fruit wine or fruit vinegar clarification steps are cumbersome, and the clarification effect is often not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] There are 3 tons of lychee wine in the 4-ton fermenter. After the post-fermentation and aging, the circulation pump is turned on, the material is drawn out from the side outlet of the tank, and the material is pumped into the fermenter from the top of the tank. The peristaltic pump is used to slowly add Pectinex 5XL300ml , control the addition in 10~20min, stop the circulation pump, and react for 3hr.

[0024] After the reaction finishes, open the circulation pump, extract the material from the tank side discharge port, pump it into the fermenter from the top of the tank, and slowly add 3L of dissolved acetic acid solution containing 1% chitosan using a peristaltic pump (the preparation method is: Chitosan was dissolved in 1% acetic acid solution so that the mass concentration of chitosan in the final solution was 1%), and the feeding time was 20 minutes.

[0025] After the lychee wine was left to stand for 30 minutes, turn on the circulation pump, draw out the material...

Embodiment 2

[0028] There are 3 tons of lychee vinegar in the 4 tons of fruit vinegar fermentation tank. Turn on the circulation pump, pump the material from the side outlet of the tank, pump it into the fermentation tank from the top of the tank, and use a peristaltic pump to slowly add Pectinex 5XL600ml, and control it within 10~20min After the addition, stop the circulation pump and react for 3 hours.

[0029] After the reaction, open the circulation pump, extract the material from the tank side discharge port, pump it into the fermenter from the top of the tank, and slowly add 600ml of dissolved acetic acid solution containing 1% chitosan using a peristaltic pump (the preparation method is: Chitosan was dissolved in 1% acetic acid solution so that the mass concentration of chitosan in the final solution was 1%), and the feeding time was 20 minutes.

[0030] After the lychee vinegar was left to stand for 30 minutes. Turn on the circulation pump, draw out the material from the side outl...

Embodiment 3

[0033] There are 3 tons of green plum wine in a 4-ton fermenter, turn on the circulation pump, pump the material from the side outlet of the tank, pump it into the fermenter from the top of the tank, and slowly add Pectinex 5XL600ml with a peristaltic pump, and control it within 10~20min , stop the circulation pump, and react for 3hr.

[0034] After the reaction, open the circulation pump, extract the material from the tank side discharge port, pump it into the fermenter from the top of the tank, and slowly add 1500ml of dissolved acetic acid solution containing 1% chitosan using a peristaltic pump (the preparation method is: Chitosan was dissolved in 1% acetic acid solution so that the mass concentration of chitosan in the final solution was 1%), and the feeding time was 20 minutes.

[0035] After the green plum wine was left to stand for 30 minutes, turn on the circulation pump, draw out the material from the side outlet of the tank, pump it into the fermentation tank from t...

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PUM

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Abstract

The invention discloses a clarifying method for fruit wine or fruit vinegar. The clarifying method comprises the following steps of: firstly, adding 100-300mg of pectase into each 1L of fruit wine or fruit vinegar according to the volume ratio and reacting at 20-40DEG C for 1-4 hours; secondly, adding 25-150mg of chitosan into each 1L of fruit wine or fruit vinegar according to the volume ratio and reacting within 20-40 minutes; thirdly, adding 200-1500mg of bentonite into each 1L of fruit wine or fruit vinegar according to the volume ratio and reacting within 20-40 minutes; and fourthly, naturally settling a feed liquid and filtering supernate. The clarifying method for the fruit wine or the fruit vinegar, which is disclosed by the invention, has the advantages of simpleness, feasibility, high clarifying speed and better effect.

Description

technical field [0001] The invention relates to a clarification method of fruit wine or fruit vinegar. Background technique [0002] Fruit wine and fruit vinegar are the main products of fruit processing and are deeply loved by consumers. In terms of consumption habits, fruit wine and fruit vinegar are usually required to be clear and transparent. The clarification process is one of the important links in the production of fruit wine and fruit vinegar. Clarification is usually achieved through diatomaceous earth filtration, microfiltration, ultrafiltration and other processes, but fruit wine and fruit vinegar have just fermented pectin, polysaccharides, protein and other colloidal substances and impurities, which are easy to block the filter medium, resulting in frequent replacement On the one hand, the filter medium is cumbersome to operate, and at the same time, it is easy to bring food hygiene and safety hazards during the process of replacing the filter medium. Theref...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/056C12H1/048C12J1/00
Inventor 肖更生吴继军徐玉娟唐道邦李俊陈于陇温靖张友胜林羡
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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