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Preparation method of Pyracantha fortuneana fruits nutritional fermented wine

A production method and a technology for fermenting wine, which are applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem of the loss of natural aroma of Pyracantha chinensis, the lack of prominent product flavor, and low alcohol content of products, etc. problem, achieve the effect of shortening the fermentation time, shortening the brewing cycle, and reducing the pollution of bacteria

Inactive Publication Date: 2012-07-25
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects such as long fermentation period, low alcohol content of the product, loss and disharmony of the characteristic natural aroma of Pyracantha, and unprominent characteristic flavor of the product in the production process of the existing Pyracantha nutrient fermented wine, and provide a Preparation method of Pyracantha nutrient fermented wine

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] (1) Raw material pretreatment: select Pyracantha, remove the mechanical bruises and pests, then clean it, drain it and pulverize it with a crusher, soak it with 1:1 volume of water for about 1 hour, boil it for 15 minutes, and extract the juice (2 extractions and 3 extractions), finally combine the juice and concentrate;

[0019] (2) Enzymatic hydrolysis: prepare pectinase solution, first activate EX pectinase with 30℃ warm water, then prepare 5% pectinase solution and prepare 2% sodium bisulfite solution, add 0.1% and 100mg / L respectively Put it into the pyracantha juice, mix well, and take the juice after sealing for 2h~3h;

[0020] (3) Sugar content adjustment: Add fructose syrup to firethorn juice to make the sugar concentration in firethorn juice reach 12%, then add 0.3% citric acid, 50mg / L sodium bisulfite, and mix it into the fermentation tank;

[0021] (4) Yeast activation: dissolve granulated sugar to make a 5% sugar solution, boil, cool to 30℃~40℃, add 0.02% active ...

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PUM

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Abstract

The invention discloses a preparation method of a Pyracantha fortuneana fruits nutritional fermented wine. The preparation method comprises the steps of pretreating raw materials, performing enzymolysis, regulating a sugar degree, activating yeast, fermenting, aging, clearing, filtering, mixing, storing, filtering, bottling and the like. Compared with the prior art, the unique flavor substances of the Pyracantha fortuneana fruits of the nutritional fermented wine provided by the invention is kept as many as possible, the alcohol degree is improved, and the fermentation period is shortened; and the fermented fruit wine is mellow and refreshing, has harmonious flavor, and has pure, strong, elegant and harmonious unique flavor of the Pyracantha fortuneana fruits.

Description

Technical field [0001] The present invention relates to the technical field of production of nutritionally fermented fruit wine, in particular to a method for preparing Pyracantha nutritionally fermented wine. Background technique [0002] Firethorn ( Pyracantha fortuneana ) Also known as food for soldiers, food for life, torch fruit, Chiyangzi, Pyracantha of Rosaceae belongs to evergreen shrubs or small trees, up to 4m high. Pyracantha trees are beautiful in shape, with blooming flowers in summer and red fruits in autumn. The fruits remain on the branches for a long time. They can be used as hedges and garden landscaping materials in the courtyard, and they can be used as hedges on the roadside to beautify and green the environment. [0003] Pyracantha fruits are rich in organic acids, proteins, amino acids, vitamins and various mineral elements. They can be eaten fresh or processed into various beverages. The fruit matures in autumn and resembles a torch. It can be planted as a ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 向准任春光贺红早王莹孙超
Owner GUIZHOU INST OF BIOLOGY
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