Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of Malus micromalus wine and Malus micromalus alcohol-free wine

A technology of sea red fruit and sea red fruit juice, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of difficulty in large-scale production, large amount of water added, influence on the quality of wine, etc., and achieve the effect of high nutritional value and harmonious flavor.

Active Publication Date: 2012-07-25
府谷县聚金邦农产品开发公司
View PDF6 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewing of red wine including dry and sweet wines with Haihong fruit as raw material and related patents have been reported (1, Lin Qinbao; Li Lili. Haihong fruit wine and its manufacturing method [P]. Application number 200810054422.; 2, Li Lili .Preparation and analysis of Haihong fruit wine[D]. Master's degree thesis of Shanxi University, 2008.6.; 3. Yang Hui, Liu Zixian. A production method of Haihong wine [P]. Application number: 201110051044.), Documents 1 and 2 in Adding water in the fermentation and adding a large amount of water will affect the quality of the wine. The typicality of the red fruit is somewhat lacking, and it is difficult to scale production. Document 3 uses the concentrated juice of the red fruit to produce the red fruit wine. Juice fermentation has strong seasonal restrictions, and it can be produced all year round. This technology has a high cost, and water is also added during brewing. The main problem is that the raw materials in the production of concentrated juice go through a relatively high temperature (60-100°C, or even over 100°C). The heat-sensitive substances and flavor substances contained in it are partially destroyed, which will affect the quality of wine

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Juicing, enzymatic hydrolysis

[0025] Get the sea red fruit to clean and squeeze the juice, adjust the sugar content of the sea red fruit juice after squeezing the juice, that is, the mass percentage concentration of soluble solids is 15%, add pectinase in the fruit juice to make the mass concentration of the pectinase be 0.1‰, at 12°C After 40 hours of enzymatic hydrolysis, the clear juice was separated and inoculated immediately for clear juice fermentation;

[0026] 2) Juicing and yeast activation

[0027] With the sea red fruit juice obtained in step 1) as fermented fruit juice, control the pH value of sea red fruit juice with citric acid to be 3.5, then add 6% sulfurous acid solution in the sea red fruit juice, control the sulfurous acid concentration to be 30ppm, press inoculum size 0.15g / L fermented fruit juice Weigh high-activity fruit wine dry yeast, activate the yeast with Haihong fruit juice at 36°C, then add it to fermented fruit juice and ferment at 12...

Embodiment 2

[0040] 1) Juicing, enzymatic hydrolysis

[0041] Get the sea red fruit to clean and squeeze the juice, adjust the sugar content of the sea red fruit juice after squeezing the juice, that is, the mass percentage concentration of soluble solids is 18%, add pectinase in the fruit juice to make the mass concentration of pectinase be 0.2‰, at 14°C After 50 hours of enzymatic hydrolysis, the clear juice was separated and immediately inoculated for clear juice fermentation;

[0042] 2) Juicing and yeast activation

[0043] With the sea red fruit juice obtained in step 1) as fermented fruit juice, control the pH value of sea red fruit juice with citric acid to be 3.8, then add 6% sulfurous acid solution in the sea red fruit juice, control the sulfurous acid concentration to be 30ppm, press the inoculum size 0.25g / L fermented fruit juice Weigh high active fruit wine dry yeast, activate the yeast with sea red fruit juice at 36°C, then put it into fermented fruit juice and ferment at 18...

Embodiment 3

[0056] 1) Juicing, enzymatic hydrolysis

[0057] Get the sea red fruit to clean and squeeze the juice, adjust the sugar content of the sea red fruit juice after squeezing the juice, that is, the mass percentage concentration of soluble solids is 20%, add pectinase in the fruit juice so that the mass concentration of pectinase is 0.3‰, at 13°C After 55 hours of enzymatic hydrolysis, the clear juice was separated and inoculated immediately for clear juice fermentation;

[0058] 2) Juicing and yeast activation

[0059] With the sea red fruit juice that step 1) obtains as fermented fruit juice, control the pH value of sea red fruit juice with citric acid to be 4.0, then add 6% sulfurous acid solution in sea red fruit juice, control the sulfurous acid concentration to be 40ppm, press inoculum size 0.2 g / L fermented fruit juice Weigh high-activity fruit wine dry yeast, activate the yeast with sea red fruit juice at 36°C, then add it to fermented fruit juice and ferment at 16°C for ...

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

No PUM Login to View More

Abstract

The invention discloses a preparation method of Malus micromalus wine and Malus micromalus alcohol-free wine. According to the method, Malus micromalus is taken as a raw material, juicing and clear juice fermentation are performed and dealcoholization is realized by a copper kettle distillation method; and the prepared Malus micromalus alcohol-free wine is clear and glossy, and has orange yellow or orange red color, good sour and sweet taste, coordinated flavor and the typical style of Malus micromalus; and moreover, the functional components of massive amino acids, lipids, flavonoids and thelike in the raw material are maintained, and the nutrition is rich. The dry and sweet Malus micromalus wine has complex flavor with typical fruit aroma and mellow smell and orange yellow or orange red color. Since water is not added during the brewing, the nutritional components in the raw material as well as the proportional relationship among the nutritional components are maintained to the greatest degree, the flavor of the wine is more coordinated, and the nutritional value is higher.

Description

technical field [0001] The invention belongs to the technical field of fruit wine production, and in particular relates to a preparation method of Haihong fruit wine and Haihong fruit alcohol-free wine. Background technique [0002] Haihongguo is a geographical landmark fruit in Fugu County, Shaanxi Province. In addition to rich in protein, vitamins and minerals, it also contains flavonoids, which are very beneficial to human health. It is particularly rich in calcium and is known as the king of fruit calcium. The brewing of red wine including dry and sweet wines with Haihong fruit as raw material and related patents have been reported (1, Lin Qinbao; Li Lili. Haihong fruit wine and its manufacturing method [P]. Application number 200810054422.; 2, Li Lili .Preparation and analysis of Haihong fruit wine[D]. Master's degree thesis of Shanxi University, 2008.6.; 3. Yang Hui, Liu Zixian. A production method of Haihong wine [P]. Application number: 201110051044.), Documents 1 an...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H3/02
Inventor 杨辉刘子贤
Owner 府谷县聚金邦农产品开发公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com