Preparation method of loquat fruit wine

The technology of loquat and fruit wine is applied in the field of preparation of loquat fruit wine, which can solve the problem of high alcohol content and achieve the effects of rich aroma, regulation of metabolism, soft and pure taste

Inactive Publication Date: 2013-11-13
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of juice wine is after all an alcoholic drink blended with white wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) After the loquat is destemmed and pitted, add water 1.5 times the weight of the loquat to make a slurry;

[0018] 2) Add SO to loquat pulp 2 Bacteriostasis, and adding pectinase for enzymatic hydrolysis, the SO in each liter of loquat pulp 2 The addition of pectinase is 50 mg, and the addition of pectinase is 6‰ of the weight of seabuckthorn juice to obtain enzymatic hydrolyzate;

[0019] 3) Add honey to the enzymolysis solution to adjust its sugar content to 20°Brix, then add yeast with 0.04% weight of the enzymolysis solution, and ferment at 15°C for 24 hours;

[0020] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0021] 5) Add chitosan to the filtrate at a rate of 0.5 g / L for clarification, filter out the precipitate, sterilize at 60°C for 20 minutes, and age for 3 months to obtain the product.

Embodiment 2

[0023] 1) After the loquat is destemmed and pitted, add water twice the weight of the loquat to make a slurry;

[0024] 2) Add SO to loquat pulp 2 Bacteriostasis, and adding pectinase for enzymatic hydrolysis, the SO in each liter of loquat pulp 2 The addition of pectinase is 120mg, and the addition of pectinase is 11‰ of seabuckthorn juice weight, obtains enzymolysis solution;

[0025] 3) Add honey to the enzymolysis solution to adjust its sugar content to 25°Brix, then add yeast with 0.06% weight of the enzymolysis solution, and ferment at 25°C for 30 hours;

[0026] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0027] 5) Add chitosan to the filtrate at a ratio of 1.5 g / L for clarification, filter out the precipitate, sterilize at 65°C for 25 minutes, and age for 6 months to obtain the product.

Embodiment 3

[0029] 1) After the loquat is destemmed and pitted, add water 1.8 times the weight of the loquat to make a slurry;

[0030] 2) Add SO to loquat pulp 2 Bacteriostasis, and adding pectinase for enzymatic hydrolysis, the SO in each liter of loquat pulp 2 The addition of pectinase is 90mg, and the addition of pectinase is 8‰ of seabuckthorn juice weight, obtains enzymolysis solution;

[0031] 3) Add honey to the enzymolysis solution to adjust its sugar content to 23°Brix, then add yeast with 0.05% weight of the enzymolysis solution, and ferment at 22°C for 28 hours;

[0032] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0033] 5) Add chitosan to the filtrate at a ratio of 1 g / L for clarification, filter out the precipitate, sterilize at 64°C for 245 minutes, and age for 5 months to obtain the product.

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PUM

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Abstract

The invention provides a preparation method of loquat fruit wine. The preparation method comprises the following steps: 1) pulping loquats; 2) adding SO2 for resisting bacteria and adding pectinase for enzymolysis to obtain enzymatic hydrolysate, wherein the adding addition of SO2 in each liter of loquat pulp is 50-120mg and the adding addition of the pectinase accounts for 0.6-1.1% of the weight of seabuckthorn juice; 3) regulating the sugar degree of the enzymatic hydrolysate to 20-25 degrees Brix, adding yeast accounting for 0.04-0.06% of the weight of the mixed liquid, and fermenting at 15-25 DEG C for 24-30h; 4) filtering the fermentation liquid, settling and ageing to obtain the loquat fruit wine. The original flavor and nutritional ingredients of the loquat are well maintained by using the preparation method and the obtained loquat fruit wine has strong fragrance, soft and pure taste and unique flavor.

Description

technical field [0001] The invention relates to the field of making fruit juice wine, in particular to a preparation method of loquat fruit wine. Background technique [0002] Loquat, also known as Luju, is a plant of the genus Loquat in the Rosaceae family. It is a rare specialty fruit in southern my country. The fruit is orange in color, smooth and juicy, sweet and sour, with a unique flavor. Studies have shown that loquat fruit is rich in nutrients, rich in protein, amino acids, carbohydrates and mineral elements such as potassium, iron, calcium and phosphorus, and also contains a variety of vitamins. Loquat also has a certain medicinal value, which can moisten the lungs, relieve cough, clear away heat, reduce qi, diuretic, invigorate the stomach, and moisten the five internal organs. It is known as a health-care fruit and is deeply loved by consumers. The fresh-keeping period of loquat is very short, and it is not resistant to storage, and unsalable loquat will cause g...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张松波
Owner 张松波
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