Passionfruit wine and preparation method thereof

A technology of passion fruit and passion fruit, applied in the field of passion fruit wine and its preparation, can solve problems such as high sugar content, obesity, dental caries, etc., and achieve the effect of retaining residual sugar, maintaining aroma characteristics, and preserving natural value

Inactive Publication Date: 2014-07-30
GUILIN JUNGONG BIOCHEM TECH DEVCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fruit wine kind is more in the market at present, and passion fruit wine also has research report, as Chinese patent CN102965242B, discloses a kind of preparation method of passion fruit wine, is raw material with passion fruit fresh fruit, through cleaning and pressing, makes passion fruit Puree, Passiflora puree is standardized to 8.5-25.5% of total sugar, put into fermenter, take active dry yeast and mix with the same a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for passion fruit wine, comprising the steps of:

[0029] 1) Raw material selection and processing: select fresh passion fruit, remove branches and leaves, fruit with pests, rotten fruit, rotten fruit and immature fruit, wash and squeeze to obtain passion fruit pulp;

[0030] 2) Dipping and extraction: put the passion fruit pulp in a sealed dipping tank, add white wine with an alcohol content of 35 degrees as the soaking liquid, soak the passion fruit flesh, and soak for 72 hours at a low temperature below 15°C. After completion, put the passion fruit The wine juice is transferred to the wine storage tank;

[0031] 3) Juicing: squeeze the passion fruit meat after soaking and extracting the passion fruit juice wine, collect the juice, add pectinase with 0.5% juice weight in the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to fermentation in the tank;

[0032] 4) Fermentation: adjust the residual sugar of pass...

Embodiment 2

[0036] A preparation method for passion fruit wine, comprising the steps of:

[0037] 1) Raw material selection and processing: select fresh passion fruit, remove branches and leaves, fruit with pests, rotten fruit, rotten fruit and immature fruit, wash and squeeze to obtain passion fruit pulp;

[0038] 2) Dipping and extraction: put the passion fruit pulp in a sealed dipping tank, add rice wine with an alcohol content of 52 degrees as the soaking liquid, soak the passion fruit flesh, and soak for 72 hours at a low temperature below 12°C. After completion, put the passion fruit The wine juice is transferred to the wine storage tank;

[0039] 3) Juicing: squeeze the passion fruit meat after soaking and extracting the passion fruit juice wine, collect the juice, add pectinase with 0.6% juice weight in the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to fermentation in the tank;

[0040] 4) Fermentation: adjust the residual sugar of passi...

Embodiment 3

[0044] 1) Raw material selection and processing: select fresh passion fruit, remove branches and leaves, fruit with pests, rotten fruit, rotten fruit and immature fruit, wash and squeeze to obtain passion fruit pulp;

[0045] 2) Dipping and extraction: put the passion fruit pulp in a sealed dipping tank, add rice wine with an alcohol content of 45 degrees as the soaking liquid, soak the passion fruit flesh, and soak for 72 hours at a low temperature below 15°C. After completion, put the passion fruit The juice wine liquid is transferred to the wine storage tank; Repeat step 2) again;

[0046] 3) Juicing: squeeze the passion fruit meat after soaking and extracting the passion fruit juice wine, collect the juice, add pectinase with 0.6% juice weight in the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to fermentation in the tank;

[0047] 4) Fermentation: adjust the residual sugar of passion fruit juice at 250g / L, pH value 3.5, alcohol con...

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PUM

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Abstract

The invention discloses a preparation method of passionfruit wine. The preparation method comprises the following steps: selecting and treating of raw materials, soaking-extracting, juicing, fermenting, mixing, ageing, concocting, filtering, canning and sterilizing to obtain a finished product. According to the method, a two-stage approach is adopted, i.e., firstly passionfruit pulp is soaked at low temperature, secondly juice is squeezed out of a passionfruit fruit and is fermented, the pulp and the juice are mixed and then ageing is performed. The passionfruit wine produced by adopting the technology not only keeps the naturally fragrant and sweet flavor of passionfruits and is excellent in color, aroma and flavor, but also has a special bouquet.

Description

technical field [0001] The present invention relates to a kind of wine, specifically the wine prepared by taking passionflower as a raw material, and also relates to a preparation method of the wine. Background technique [0002] Passiflora (scientific name: Passiflora caerulea L.) is a fragrant and delicious fruit, known as the "King of Juice". It is a perennial evergreen climbing woody vine. Bright, fragrant smell, sweet and sour fruit, fruit aroma, edible fruit pulp, sweet and sour. Intense flavor and pleasant aroma. Passiflora originated in Brazil, and later it was planted in South America, South Africa, Southeast Asian countries, Australia and the South Pacific. Because the fruit of passion fruit is shaped like an egg, the juice color is like egg yolk and has the flavor of pineapple, guava, banana, mango, grass poison, watermelon, sour plum, sugar cane and peach and plum, so there are also egg fruit, Known as passion fruit. The whole body of passion fruit is full of...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 周冠旻
Owner GUILIN JUNGONG BIOCHEM TECH DEVCO
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