Preparation method for guava fruit wine

A technology of guava and fruit-flavored wine, applied in the field of preparation of guava fruit-flavored wine, to achieve soft taste, suitable sweet and sour, and reduce nutritional loss

Active Publication Date: 2014-02-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The fruit wine brewed from guava has the natural flavor of fruit, is rich in various vitamins and trace elements, and has great health care functions. Drinking in modera

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1:

[0023] After washing the fresh guava with water, use SHJJ-1 type beater to beat the pulp, add 100mg of pectinase, 500mg of amylase, and 200mg of bisulfite solution with a mass concentration of 2% per kilogram of pulp to the obtained pulp. Mix well, and squeeze the juice after enzymatic hydrolysis at 40℃ for 4 hours to obtain juice, adjust the juice composition, add sucrose to make the juice sugar concentration 18%, add citric acid to make the total acid of juice 0.8g / 100ml, adopt siphon Divide the adjusted juice mash into Erlenmeyer flasks, inoculate the yeast activation solution at a 1:10 volume ratio of yeast activation solution to juice, and ferment at 15℃ for 7 days at low temperature, and ferment to the mass concentration of residual sugar in the mash. When the alcohol content is less than 1.0% and the alcohol content is 10±1%, the fermentation is finished, and the obtained fermentation broth is filtered with diatomaceous earth to obtain the original wine...

Example Embodiment

[0026] Example 2:

[0027] Wash the fresh guava with water and use SHJJ-1 type beating machine to beaten, add 50mg of bromelain, 100mg of pectinase, 500mg of amylase, and 2% of the quality of the pulp to the obtained pulp per kilogram of pulp. , The mass concentration is 2% potassium bisulfite solution 180mg, mix well, enzymolyze at 40℃ for 4h, squeeze the juice to obtain the juice, adjust the juice composition, add sucrose to make the juice content of sugar 18%, add citric acid Make the total acid of the juice 1g / 100ml, siphon the adjusted juice mash into triangular flasks, inoculate the yeast activation solution at a volume ratio of 1:10, and ferment at 15°C. 10d, ferment until the mass percentage of residual sugar in the mash is less than 1.0%, and when the alcohol content is 10±1%, the fermentation is terminated, the fermentation broth is filtered with diatomaceous earth to obtain the raw wine, 100mg of gelatin is added per kilogram of the raw wine for clarification, and then...

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PUM

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Abstract

The invention discloses a preparation method for a guava fruit wine. The method takes guavas as raw materials, and comprises the steps of material selection and cleaning, pulping, enzymolysis and juicing, component adjustment, fermentation, clarification and filtration. The prepared guava fruit wine has an alcohol concentration of 8.5%-11.5%, a total sugar content of 9-16g/L, a total acid content of 4-7g/L, a dry extract content of greater than or equal to 25g/L, and a volatile acid content of less than or equal to 1g/L. With a clear and transparent appearance and a faint yellow color, the guava fruit wine has the characteristics of coordinated fruit aroma and bouquet, suitable sour and sweet taste, soft mouthfeel, full body, and rich nutrition.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of guava fruit-flavored wine. Background technique [0002] Guava is the most widely distributed and most cultivated variety in the genus Guava. Tropical evergreen small trees or shrubs, 4-6 meters high, without erect trunk. The berries are spherical, obovate or pear-shaped, and the pulp is developed from the receptacle and ovary wall; the young fruit is green, the mature fruit is light yellow, pink or red; the flesh is white, light yellow or light red. Guava is rich in nutrients and can increase appetite. It contains protein, fat, sugar, vitamin A, B vitamins, vitamin C, calcium, phosphorus, potassium, iron and so on. Guava has high nutritional value. In terms of vitamin C, it is higher than citrus, banana, papaya, tomato, watermelon, and pineapple. Eating more can prevent aging and eliminate toxins in the body. [0003] The fruit wine brewed...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 杨洋严东叶琴马万良胡振兴候杰
Owner GUANGXI UNIV
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