Preparation method of mulberry fruit wine
The technology of mulberry fruit and mulberry is applied in the field of preparation of mulberry fruit wine, which can solve the problems of turbidity and precipitation of melanin, and achieves the effects of good quality, stable protection and solving the problem of turbidity and precipitation of melanin.
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[0031] Example 1
[0032] A preparation method of mulberry fruit wine includes the following steps:
[0033] (1) After crushing the mature and full mulberry fruit with a stainless steel grinder, it is squeezed and separated by a squeezing device to obtain a mulberry slurry;
[0034] (2) Heat 1000L of the mulberry slurry prepared in step (1) to 80°C and keep it for 8min, then cool to normal temperature, then add 300L of water, add 300kg of sucrose to dissolve and mix thoroughly to prepare a blended juice;
[0035] (3) Place 260g of yeast in 10L of 2wt% syrup water and activate at 38~40℃ for 30min, then inoculate it into the juice obtained in step (2), and ferment for 12 days under the condition of 20~22℃ , Prepare fermentation broth;
[0036] (4) Dissolve 40g of pectinase in 400mL of warm water at a temperature of 40°C, and then add it to the fermentation broth prepared in step (3). After mixing, let stand at room temperature for 5 days, and take the upper layer of sake liquid; Dissolv...
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[0038] Example 2
[0039] A preparation method of mulberry fruit wine includes the following steps:
[0040] (1) After crushing the mature and full mulberry fruit with a stainless steel grinder, it is squeezed and separated by a squeezing device to obtain a mulberry slurry;
[0041] (2) Heat 1000L of the mulberry slurry prepared in step (1) to 85°C and keep it for 5min, then cool to room temperature, then add 400L of water, add 350kg of sucrose to dissolve and mix thoroughly to prepare a blended juice;
[0042] (3) Put 280g of yeast in 10L of 2wt% syrup water and activate it at 38~40℃ for 30min, then inoculate it into the juice prepared in step (2), and ferment for 12 days under the condition of 20~22℃ , Prepare fermentation broth;
[0043] (4) Dissolve 50g of pectinase in 500mL of warm water at a temperature of 40°C, and then add it to the fermentation broth prepared in step (3). After mixing, let stand at room temperature for 5 days, and take the upper layer of sake liquid; Dissolve...
Example Embodiment
[0045] Example 3
[0046] A preparation method of mulberry fruit wine includes the following steps:
[0047] (1) After crushing the mature and full mulberry fruit with a stainless steel grinder, it is squeezed and separated by a squeezing device to obtain a mulberry slurry;
[0048] (2) Heat 1000L of the mulberry slurry prepared in step (1) to 90°C and keep it for 3min, cool to room temperature, then add 500L of water, add 375kg of sucrose to dissolve and mix thoroughly to prepare a blended juice;
[0049] (3) Put 300g of yeast in 10L of 2wt% syrup water and activate it at 38~40℃ for 30min, then inoculate it into the juice prepared in step (2), and ferment for 12 days under the condition of 20~22℃ , Prepare fermentation broth;
[0050] (4) Dissolve 60 g of pectinase in 600 mL of warm water at a temperature of 40°C, and then add it to the fermentation broth prepared in step (3). After mixing, let stand at room temperature for 5 days, and take the upper layer of sake liquor; Dissolve th...
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