Jack fruit wine and preparation method thereof

A technology for jackfruit and jackfruit, applied in the field of winemaking, can solve the problems of complex process, low utilization rate of fruits, low added value of products and the like

Active Publication Date: 2014-04-09
广东桑醇酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few jackfruit processing enterprises in Hainan Province, and most of the jackfruit consumption is fresh fruit, with low added value of the product, and farmers are not very enthusiastic about planting.
[0004] Jackfruit fruit wine is a jackfruit product with high added value, but in the prior art, the processing of jackfruit fruit wine adopts pulp fermentation, the process is complicated, and a large amount of waste is generated at the same time, and the fruit utilization rate is very low, accounting for about 35% of the fruit

Method used

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  • Jack fruit wine and preparation method thereof
  • Jack fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] The preparation of embodiment 1 pineapple fruit wine

[0088] In the jackfruit fruit, remove immature fruit and rotten fruit, select ripe jackfruit fruit 12.2kg, remove exocarp, obtain peeled jackfruit fruit 10kg, add 10L distilled water beating, obtain pulp 16L, add 0.1mol / L hydrochloric acid 125mL, adjust the pH value of the pulp to 3.5, add 0.05kg of compound amylase with an enzyme activity of 3000U / g, and the enzyme activity is 0.5×10 6 0.01 kg of cellulase with U / g and 0.01 kg of pectinase with an enzyme activity of 7000 U / g were hydrolyzed at 30° C. for 4 hours to obtain 16 L of hydrolyzate.

[0089] Take 16L of the obtained enzymolysis solution, add 43L of distilled water and 6kg of white granulated sugar, mix evenly to obtain 60L of mixed solution, add 150mL of 0.1mol / L sodium hydroxide, adjust the pH value of the mixed solution to 5.5, and adopt the moist heat sterilization method, Sterilize at 121°C for 20 minutes, and when the temperature of the pulp drops t...

Embodiment 2

[0091] The preparation of embodiment 2 pineapple fruit wine

[0092] In jackfruit fruit, remove immature fruit and rotten fruit, select ripe jackfruit fruit 12.5kg, remove exocarp, obtain peeled jackfruit fruit 10kg, add 40L distilled water and beating, obtain pulp 45L, add 0.1mol / L 18mL of sodium hydroxide, adjust the pH value of the fruit pulp to 5.5, add 0.5kg of compound amylase with an enzyme activity of 5000U / g, and the enzyme activity is 1×10 6 0.1 kg of cellulase with U / g and 0.1 kg of pectinase with an enzyme activity of 9000 U / g were hydrolyzed at 50° C. for 1 hour to obtain 44 L of hydrolyzate.

[0093] Take 44L of the obtained enzymolysis solution, add 5.5L of tap water and 12kg of maltose in turn, and mix evenly to obtain 50L of the mixed solution, add 12mL of 0.1mol / L hydrochloric acid, adjust the pH value of the mixed solution to 5, and adopt the moist heat sterilization method, 121 Sterilize at ℃ for 20 minutes, and when the temperature of the pulp drops to 30...

Embodiment 3

[0095] The preparation of embodiment 3 pineapple fruit wine

[0096] In jackfruit fruit, remove immature fruit and rotten fruit, select ripe jackfruit fruit 12.8kg, remove exocarp, obtain peeled jackfruit fruit 10kg, add 30L of distilled water to beat, obtain pulp 33L, add sodium bisulfite 1980mg, add 32mL of 0.1mol / L sodium hydroxide, adjust the pH value of the pulp to 5.5, add 0.1kg of amylase with an enzyme activity of 4000U / g, and the enzyme activity is 0.8×10 6 0.03 kg of cellulase with U / g and 0.04 kg of pectinase with an enzyme activity of 12000 U / g were hydrolyzed at 40°C for 3 hours to obtain an enzymatic hydrolysis solution.

[0097] Take 33L of the obtained enzymolysis solution, add 10L of distilled water and 10kg of ribose in turn, and mix evenly to obtain 55L of the mixed solution, add 5mL of 0.1mol / L sodium hydroxide, adjust the pH value of the mixed solution to 5.5, and adopt the moist heat sterilization method, Sterilize at 121°C for 20 minutes, and when the t...

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Abstract

The invention relates to the technical field of making wine, and particularly relates to jack fruit wine and a preparation method of the jack fruit wine. The method comprises steps of mixing peeled jack fruit with water and preparing into pulp; then adding amylase, cellulose and pectinase into the pulp for enzymolysis so as to obtain enzymatic hydrolysate; then mixing with water and sugar, sterilizing so as to obtain mixed liquor; adding saccharomycetes into the mixed liquor for anaerobic fermentation so as to obtain fermented liquid; filtering, sterilizing and ageing the fermented liquid so as to obtain the jack fruit wine. The preparation method is simple and has high use ratio of the fruit; the jack fruit wine prepared by the method has low alcoholic strength, rich jack fruit flavor and highlighted bouquet, and is fresh and cool.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a pineapple fruit wine and a preparation method thereof. Background technique [0002] Jackfruit (ArtocarpUs heterophyllUs Lam), also known as wood pineapple and tree pineapple, belongs to the evergreen tree of the family Moraceae and is a tropical tree species integrating fruit, food and precious materials. In addition to being eaten directly, the fresh jackfruit fruit can also be made into cakes, preserved fruit, crisps, drinks, etc. The immature fruit can be used as an ingredient in various dishes, the seeds can be cooked, starch can be extracted, and it can also be used as a grain substitute. "Wood grain" fruit trees. Jackfruit is refreshing, crisp and sweet, with a unique aroma and rich nutrition, and is favored by tourists at home and abroad. [0003] In Hainan, jackfruit trees are spread all over the front and back of houses, on village slopes, on both sides of roads...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 胡荣锁谷风林贺书珍徐飞谭乐和房一明张彦军初众
Owner 广东桑醇酒业有限公司
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