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Manufacturing method of cranberry fruit wine

A production method and cranberry technology, which are applied in the production field of fruit wine, can solve the problems of low utilization rate of raw materials, low rate of cranberry juice, long aging time of fruit wine, etc., to achieve stable color, improve juice rate, and reduce cardiovascular disease. Effects of aging lesions

Inactive Publication Date: 2014-01-01
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing cranberry fruit wine has defects such as low cranberry juice yield, long wine aging time, and low utilization rate of raw materials in the production method of the existing cranberry fruit wine. A method for making cranberry fruit wine that is fragrant and mellow, has short aging time and good enzymolysis effect;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Raw material pretreatment: select fresh, ripe, disease-free cranberries and wash them as spare raw materials;

[0016] B, beating: take 10kg of cranberries for pulping, add 3 times the amount of water as the raw material when refining, filter with a 100-mesh sieve, add 2 times the water to the resulting filter residue for secondary refining, and mix the two times of the resulting slurry mix;

[0017] C. Compound enzyme treatment: Take 20kg of slurry, add 0.1kg of pectinase, 0.05kg of cellulase and 0.05kg of hemicellulase to the slurry in a ratio of 1%, and control the temperature at 45°C for 6 hours ;

[0018] D, filtering: the slurry after compound enzyme treatment is filtered to obtain cranberry juice;

[0019] E, fermentation: get 10kg of cranberry juice, add 0.1kg of saccharomyces to the cranberry juice in a ratio of 1% by weight, the fermentation temperature is 30°C, and the time is 35 days;

[0020] F. Aging: Using microwave-assisted cold treatment to accele...

Embodiment 2

[0023] A. Raw material pretreatment: select fresh, disease-free cranberries and wash them as spare raw materials;

[0024] B, beating: get the cranberry of 8kg and the mulberry fruit defibrination process of 2kg, the amount of water added during defibrination is 3.5 times of raw material, filter with 110 purpose sieves, the gained filter residue adds 1.5 times of water again and carries out secondary defibrination, will Two times the resulting slurry is mixed;

[0025] C. Composite enzyme treatment: take 20kg of slurry, add mixed 0.18kg of pectinase, 0.06kg of cellulase and 0.06kg of hemicellulase to the slurry at a ratio of 1.5%, and control the temperature at 50°C for 5 hours ;

[0026] D, filtering: the slurry after compound enzyme treatment is filtered to obtain cranberry mulberry juice;

[0027] E, fermentation: get the cranberry mulberry juice of 10kg, add the yeast bacterium of 0.15kg to cranberry mulberry juice by the ratio of 1.5% by weight, fermentation temperature...

Embodiment 3

[0031] A. Raw material pretreatment: select fresh, ripe, disease-free cranberries and wash them as spare raw materials;

[0032] B. Beating: Take 7kg of cranberries and 3kg of blackberries, add 4 times the amount of water as the raw materials when refining, filter with a 120-mesh screen, add 1 times the water to the resulting filter residue for secondary refining, and mix the two obtained slurry mixing;

[0033] C. Composite enzyme treatment: take 20kg of slurry, add 0.28kg of pectinase, 0.06kg of cellulase and 0.06kg of hemicellulase to the slurry at a ratio of 2%, and control the temperature at 55°C for 4 hours ;

[0034] D. Filtration: the slurry after compound enzyme treatment is filtered to obtain cranberry and blackberry juice;

[0035] E, fermentation: get the cranberry blackberry juice of 10kg, add the yeast of 0.2kg to cranberry blackberry juice by the ratio of 2% by weight, fermentation temperature is 40 ℃, and the time is 30 days;

[0036] F. Aging: use microwave...

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Abstract

The invention discloses a manufacturing method of a cranberry fruit wine, which comprises the following steps: screening out mature and fresh cranberries without diseases; and cleaning, pulping, performing composite enzyme treatment, juicing, filtering, performing yeast fermentation, aging, packaging, and sterilizing to obtain the finished product. According to the invention, a composite enzyme enzymolysis technology is used, the cellulose and hemicellulose decomposition rate of the cranberries is effectively enhanced, and the juice extraction rate of the cranberries is enhanced, thereby better reserving nutrient substances of the cranberries, improving the utilization ratio of the raw material, and ensuring that the fruit wine is rich in fruity flavor, mellow in mouthfeel, stable in color and abundant in nutrition. Besides, the fruit wine has the actions of reducing cardiovascular aging and pathological changes, resisting aging, performing facial care and the like.

Description

technical field [0001] The invention relates to a method for making fruit wine, in particular to a method for making cranberry fruit wine. Background technique [0002] Cranberry, also known as cranberry, cranberry, and cranberry, is a common name for the subgenus Cranberry of the Rhododendronaceae Vaccinium. Cranberry contains vitamin C, flavonoids and other antioxidant substances and rich Pectin can beautify the skin, improve constipation, and help expel toxins and excess fat from the body. Cranberry has a very powerful anti-free radical substance - bioflavonoids, and its content is the highest among the 20 common fruits and vegetables. Bio-brass can effectively prevent Alzheimer's disease. Existing cranberry fruit wine mostly adopts the processes of beating, extracting juice and fermenting, and there is incomplete precipitation of cranberry nutrients and poor taste. Contents of the invention [0003] The technical problem to be solved by the present invention is that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 程龙凤
Owner 程龙凤
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