Process for producing osmanthus fragrans Chinese pear fruit wine

A production process, pear technology, which is applied in the production process of sweet-scented osmanthus pear fruit wine, can solve the problems of low fruit aroma and lack of natural food natural aroma, and achieve the effect of pure taste, avoiding insufficient aroma, and harmonious aroma

Active Publication Date: 2014-04-23
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Single-fermentation fruit wine, especially ordinary pear wine, has a low fruity aroma, and the yeasty smell overwhelms the fruity aroma after fermentation. It is often enhanced by adding flavors, and lacks the natural flavor of natural food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for producing osmanthus fragrans Chinese pear fruit wine
  • Process for producing osmanthus fragrans Chinese pear fruit wine
  • Process for producing osmanthus fragrans Chinese pear fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of production technology of sweet-scented osmanthus duck pear fruit wine, comprises the following steps:

[0030] (1) Selection of raw materials: choose fresh and juicy pears that are free from pests and rot; choose dried osmanthus with strong floral fragrance and golden color for osmanthus;

[0031] (2) Cleaning and soaking: Put the selected pears into a pool filled with clean water for cleaning, thoroughly clean the surface debris, dirt and other dirt, and then soak in clean water for about 1.5 hours;

[0032] (3) Crushing and juicing of pears: Peel, core, and stem the soaked pears, cut them into small pieces with a knife, mix them with water, and use a juicer to squeeze the juice. Add anhydrous sodium sulfite to adjust the initial sugar content to 22%, and use citric acid or sodium hydroxide to adjust the pH value to 4.5; the pear and water are mixed according to the ratio of 1:1 by mass, and broken per liter Add 45 mg of anhydrous sodium sulfite in the last ...

Embodiment 2

[0036] A kind of production technology of sweet-scented osmanthus duck pear fruit wine, comprises the following steps:

[0037] (1) Selection of raw materials: choose fresh and juicy pears that are free from pests and rot; choose dried osmanthus with strong floral fragrance and golden color for osmanthus;

[0038] (2) Cleaning and soaking: Put the selected duck pears into a pool filled with clean water for cleaning, thoroughly clean the sundries, dirt and other dirt on the surface, and then soak in clean water for another 2 hours;

[0039] (3) Crushing and juicing of pears: Peel, core, and stem the soaked pears, cut them into small pieces with a knife, mix them with water, and use a juicer to squeeze the juice. Add anhydrous sodium sulfite to adjust the initial sugar content to 22%, and use citric acid or sodium hydroxide to adjust the pH value to 4.5; the pear and water are mixed according to the mass ratio of 1:1.5, and each liter of broken Add 45 mg of anhydrous sodium sul...

Embodiment 3

[0043] A kind of production technology of sweet-scented osmanthus duck pear fruit wine, comprises the following steps:

[0044] (1) Selection of raw materials: choose fresh and juicy pears that are free from pests and rot; choose dried osmanthus with strong floral fragrance and golden color for osmanthus;

[0045] (2) Cleaning and soaking: Put the selected duck pears into a pool filled with clean water for cleaning, thoroughly clean the sundries, dirt and other dirt on the surface, and then soak in clean water for another 2 hours;

[0046] (3) Crushing and juicing of pears: Peel, core, and stem the soaked pears, cut them into small pieces with a knife, mix them with water, and use a juicer to squeeze the juice. Add anhydrous sodium sulfite to adjust the initial sugar content to 20%, and use citric acid or sodium hydroxide to adjust the pH value to 4.0; the pear and water are mixed according to the ratio of 1:0.5 by mass. Add 45 mg of anhydrous sodium sulfite in the last pear ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v/v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and relates to a production process of fruit wine, in particular to a production process of osmanthus pear fruit wine. Background technique [0002] At present, the brewing industry is gradually developing from distilled wine to brewed wine. The present invention meets the needs of development; the proportion of fruit wine in beverage wine is increasing year by year, and is more and more sought after by consumers, and more varieties of fruit wine meet market demand. The invention is a novel floral-flavored fruit wine process, which has a very good market prospect. [0003] At present, most commercially available fruit wines are preparations, that is, the fruit juice is soaked in alcohol to extract the dew, then add sugar and other ingredients, and then adjust the color, aroma and taste to make it. A small number of fermented fruit wines are mostly fermented with a single f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 边名鸿左勇曹新志罗惠波卫春会
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap