Processing method of dry type fragrant pear fermented wine

A processing method, the technology of perfumed pears, applied in the field of food processing, can solve the problems of restricting the expansion and sales of perfumed pears, poor quality, high pH value, etc., and achieve the effect of improving the juice yield

Active Publication Date: 2015-04-01
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Restricted by growing regions, processing conditions, diet structure and economic development, the development speed of processed products of perfumed pears is relatively lagging behind at present, and its main utilization method is to process perfumed pear juice drinks; in addition, perfumed pears have low acidity, high pH value, and more Low phenol content, poor oxidation resistance, easy to cause oxidative browning during fermentation and subsequent wine storage
[0004] Dry fruit wine is a large category of representative products in the fruit wine market, but there is no dry perfumed pear fermented wine at present. Although there are some blended wines and semi-sweet wines made of perfumed pears on the market, they are small in scale and poor in quality. The product is single, which limits the expansion and sales of the perfume pear product market

Method used

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  • Processing method of dry type fragrant pear fermented wine
  • Processing method of dry type fragrant pear fermented wine
  • Processing method of dry type fragrant pear fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Choose fresh perfumed pears that are fully mature, have a soluble solid content of 12°Bx or more, and are free from rot and pests.

[0018] 2) Rinse the fresh pome fruit with running water, drain and avoid mechanical damage.

[0019] 3) The cleaned and drained pears are pre-cooled at 0-5°C for 24 hours, frozen at -5-10°C for 24 hours, and frozen at -18-20°C for 2-4 days.

[0020] 4) Frozen pears are naturally thawed at room temperature, crushed, and juiced. Adjust the pH of the juice to 3.8 with citric acid, add 50mg / L potassium metabisulfite, and clarify naturally at low temperature (0-12°C). Divide clarified pear juice into four equal groups for fermentation.

[0021] 5) The low-temperature expansion steps of Saccharomyces cerevisiae WL300, D576, and WET136 are the same as Step 5 in Example 1).

[0022] 6) Mix the expansion medium of the three low-temperature Saccharomyces cerevisiae obtained in step 5), and the mixing volume ratios of WL300, D576, and WET136 are...

Embodiment 2

[0029] 1) Fully ripe, fresh perfumed pear fruit with a soluble solid content of 12°Bx or above, no rot, no pests and diseases.

[0030] 2) Rinse the fresh pome fruit with running water, drain and avoid mechanical damage.

[0031] 3) Pre-cool the washed and drained pome fruit at 0-5°C for 24 hours, freeze at -5-10°C for 24 hours, and freeze at -18-20°C for 2-4 days.

[0032] 4) Frozen pears are naturally thawed at room temperature, crushed and squeezed, and the pH of the juice is adjusted to 3.8 with citric acid. ) to clarify the juice, to obtain two kinds of pear juice, tentatively labeled as low temperature pear juice and room temperature pear juice.

[0033] 5) The low-temperature expansion steps of Saccharomyces cerevisiae WL300, D576, and WET136 are the same as Step 5 in Example 1).

[0034] 6) Mix the expansion medium of the three strains of low-temperature Saccharomyces cerevisiae obtained in step 5). The mixing volume ratio of WL300, D576, and WET136 is 5:9:6. The vo...

Embodiment 3

[0043] 1) Choose fresh perfumed pears that are fully mature, have a soluble solid content of 12°Bx or more, and are free from rot and pests.

[0044]2) Rinse the fresh pome fruit with running water, drain and avoid mechanical damage.

[0045] 3) Pre-cool the washed and drained pome fruit at 0-5°C for 24 hours, freeze at -5-10°C for 24 hours, and freeze at -18-20°C for 2-4 days.

[0046] 4) Thaw the frozen pear fruit naturally at room temperature, crush and squeeze the juice, adjust the pH value of the juice to 3.8 with citric acid, add 50mg / L potassium metabisulfite, and naturally clarify at low temperature (0-12°C). Take the clarified pear juice and divide it into three equal groups to prepare for fermentation.

[0047] 5) Carry out low-temperature expansion culture of three strains of Saccharomyces cerevisiae WL300, D576, and WET136 respectively: take the preserved strains and activate them in a liquid test tube (with pear juice inside) at 22-25°C for 2 days to obtain an ac...

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Abstract

The invention relates to a processing method of dry type fragrant pear fermented wine. The method takes fragrant pears as the raw materials and prepares the dry type fragrant pear fermented wine with rich nutrition and good quality by the processes such as low-temperature expansion culture with frozen yeast, low-temperature fermentation with a mixed yeast strain and wine pouring and aging. According to the method provided by the invention, the dry type fragrant pear fermented wine is produced by adopting three strains of low-temperature saccharomyces cerevisiae and performing low-temperature expansion culture and low-temperature (10-12 DEG C) fermentation, wherein the mixed volume ratio (WL300:D576:WET136) of the culture solution is 5:9:6, and the problems of insufficient fragrance, insufficient acidity and non-thorough fermentation of the fragrant pear wine fermented with a single yeast are solved; since the raw materials are treated by a stage cooling freezing means, the problem of black kernel of the fragrant pear fruit caused by quick cooling is avoided, and the cell structure of the fragrant pears is broken by the freezing, thereby being favorable for increasing the juice yield of the fragrant pear; the fragrance component of the fragrant pears and the good flavor feature of wine are maintained to the greatest degree.

Description

(1) Technical field [0001] The invention relates to a processing method for fermented wine made from dry perfumed pears, with the purpose of developing a new type of fruit wine product and broadening the way of using the perfumed pears, belonging to the technical field of food processing. (2) Background technology [0002] Perfume pear, also known as perfume, old perfume, and Xiaoli, belongs to the fruit of the Persian Pear family. It has a long history of planting and has a high yield per plant. It is mainly distributed in Qing, Gan, and Ningxia regions in northwest my country. Perfume pear has a unique flavor and rich nutritional value. It contains 18 kinds of amino acids, 24 kinds of trace elements, flavonoids, alkaloids and various vitamins. It has the reputation of "green food". Perfume pears come into color in autumn, cool and bright yellow, with a slightly sour taste; frozen after ripening, the skin color turns black, and the gravy turns brown; after thawing, there is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 杜金华张庆宣金玉红郭萌萌隋佳霖
Owner SHANDONG AGRICULTURAL UNIVERSITY
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