Technology for producing wine through fermenting Laiyang pears
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production process, the technology of perry wine, applied in the field of brewing process, can solve the problems of dark color, market sales restrictions, flavor and nutrition not recognized by consumers, etc.
Inactive Publication Date: 2012-07-18
姜志德 +1
View PDF4 Cites 11 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] Laiyang pear is loved by people as a raw fruit, and because of its high sugar content, low acidity, and delicate flavor, it is preferred as a raw material for wine making. Product defects such as simple, high acidity, too dark color, heavy hanging teeth, etc., its flavor and nutrition are not recognized by consumers, and the market sales are subject to certain restrictions
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0093] Specific embodiments of the present invention are given below to further illustrate the structure of the present invention.
[0094] This embodiment takes the processing of 100 tons of Laiyang pear raw materials as an example, and the specific production process is as follows:
[0095] 1) Cleaning: Wash the selected Laiyang pears repeatedly with deep well water and drain;
[0096] 2) Crushing and beating: The Laiyang pears are sent to the crusher through the conveyor belt for crushing to ensure that each fruit is fully crushed;
[0097] 3) Enzymatic hydrolysis: send the crushed slurry into an enzymatic hydrolysis tank, add 2% sugar and 0.1% pectinase at a temperature of 20-35°, and enzymatically hydrolyze for 4-6 hours;
[0098] 4) Filter press: The slurry after enzymatic hydrolysis is sent to a filter press for filtration, and the obtained filtrate is sent to a fermentation tank;
[0099] 5) Fermentation: 20 kg of sugar water with a concentration of 5% is prepared with purified w...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Property
Measurement
Unit
transmittivity
aaaaa
aaaaa
Login to view more
Abstract
The invention which relates to a technology for producing a wine through fermenting Laiyang pears belongs to the technical field of wine brewing technologies. The technology comprises the following steps: 1, cleaning the Laiyang pears; 2, fragmenting and beating the Laiyang pears; 3, sending a slurry obtained after the fragmentation to an enzymatic hydrolysis tank, and carrying out enzymatic hydrolysis; 4, filtering by a filter press; 5, fermenting by adding yeasts; 6, reladling to separate out wine lees; 7, carrying out colloid deposition processing; 8, filtering after the clarification; 9, ageing in an ageing tank; 10, filtering after the ageing; 11, carrying out balance blending; 12, refrigerating, and filtering; 13, storing for a short period, 14, blending; 15, sterilize-filtering; and 16, filling. According to the invention, a biological technology is utilized to brew the full-juice fermentation Laiyang pear wine, the production technology is scientific and reasonable, and the prepared Laiyang pear wine which is yellow green has the characteristics of moderate acidity, long aftertaste after drinking, strong typicality, no pegging on teeth and the like, and is a unique high-grade fruit wine, so a new approach for the exploitation of the Laiyang pears into high-end products is provided in the invention.
Description
technical field [0001] The invention relates to a production process for making wine by fermenting Laiyang pears, and belongs to the technical field of wine making. Background technique [0002] Laiyang pear belongs to berry fruit, and the fresh fruit of Laiyang pear contains 13-17 degrees of sugar, more than 20 kinds of amino acids, 400-700 mg of protein, 500-600 mg of fat, 12.3-15.3 mg of carbohydrates, and 12.3-15.3 mg of carbohydrates. Pigment SOD, flavonoids, vitamin E2, vitamin A and other nutrients are good nutrition. Foreign scientists believe that the anthocyanins and polyphenols contained in Laiyang pear fruit have very strong antioxidant function, which can not only reduce the incidence of cancer, but also prevent the aging of brain nerves, reduce heart disease, soften blood vessels, nourish qi and activate blood, The value of Laiyang pear has been more and more recognized and respected by people for its functions of nourishing the skin and prolonging life, enhan...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more