Waxberry fruit wine and processing method thereof

A processing method and technology of fruit wine, which is applied in the field of red bayberry fruit wine and its processing, can solve the problems not involved in acid-reducing treatment, etc., and achieve the effects of ensuring product stability, good market prospects, and strong wine aroma

Inactive Publication Date: 2015-02-04
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent does not involve the acid reduction treatment b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of bayberry fruit wine, its processing method specifically comprises the steps:

[0027] 1) Raw material processing: select fresh, mature, and non-mechanically damaged red bayberry, remove leaves and fruit stems, rinse with water and drain;

[0028] 2) Juicing and separation: depit the bayberry and squeeze the juice, then centrifuge at a speed of 3500r / min to remove impurities in the bayberry juice;

[0029] 3) Component adjustment: Add sucrose to bayberry juice to make the sugar content of bayberry juice reach 18g / 100g, then add 2g / L soybean polypeptide, 65mg / L sodium metabisulfite, and add sodium bicarbonate to adjust the pH value of bayberry juice to 4.0;

[0030] 4) Double-yeast fermentation: Mix Angel wine high-activity dry yeast BV818 and Candida utilis CU-6 at a volume ratio of 1:1 to form a double-yeast mixture powder; add 0.2% (V / V) inoculum to In the bayberry juice with adjusted components, ferment at 18°C ​​for 10 days;

[0031] 5) Ultra-high pressu...

Embodiment 2

[0037] A kind of bayberry fruit wine, its processing method specifically comprises the steps:

[0038] 1) Raw material processing: select fresh, mature, and non-mechanically damaged red bayberry, remove leaves and fruit stems, rinse with water and drain;

[0039] 2) Juicing and separation: depit the bayberry and squeeze the juice, then centrifuge at a speed of 4000r / min to remove impurities in the bayberry juice;

[0040] 3) Component adjustment: add sucrose to bayberry juice to make the sugar content of bayberry juice reach 22g / 100g, then add 4g / L soybean polypeptide, 81mg / L sodium metabisulfite, and add sodium bicarbonate to adjust the pH value of bayberry juice to 3.9;

[0041] 4) Double-yeast fermentation: Mix Angel wine high-activity dry yeast BV818 and Candida utilis CU-6 at a volume ratio of 1.5:1 to form a double-yeast mixture powder; add 0.25% (V / V) inoculum to In the bayberry juice with adjusted components, ferment at 24°C for 7 days;

[0042] 5) Ultra-high pressu...

Embodiment 3

[0048] A kind of bayberry fruit wine, its processing method specifically comprises the steps:

[0049] 1) Raw material processing: select fresh, mature, and non-mechanically damaged red bayberry, remove leaves and fruit stems, rinse with water and drain;

[0050] 2) Juicing and separation: depit the bayberry and squeeze the juice, then centrifuge at a speed of 3000r / min to remove impurities in the bayberry juice;

[0051]3) Component adjustment: Add sucrose to bayberry juice to make the sugar content of bayberry juice reach 24g / 100g, then add 8g / L soybean polypeptide, 98mg / L sodium metabisulfite, and add sodium bicarbonate to adjust the pH value of bayberry juice to 3.8;

[0052] 4) Double-yeast fermentation: Mix Angel wine high-activity dry yeast BV818 and Candida utilis CU-6 at a volume ratio of 2:1 to form a double-yeast mixture powder; add 0.8% (V / V) inoculum to In the bayberry juice with adjusted components, ferment at 28°C for 5 days;

[0053] 5) Ultra-high pressure s...

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PUM

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Abstract

The invention discloses waxberry fruit wine and a processing method thereof. The processing method comprises the following steps: performing raw material treatment on fresh waxberry fruits, juicing, separating, adjusting the components, performing double-yeast fermentation, sterilizing in ultra-high pressure, naturally aging, accelerating aging in a high-voltage pulse electric field, performing cold treatment, and filtering, thereby obtaining the waxberry fruit wine. The waxberry fruit wine disclosed by the invention is rich and thick in waxberry fruit wine fragrance, and good in taste, the light transmittance of the waxberry fruit wine is greater than 88%, the total ester content of the waxberry fruit wine is 2.98-3.12mg/L, the total amount of fusel oil of the waxberry fruit wine is 175.68-185.36mg/L, and the waxberry fruit wine is free of methanol; and moreover the full processing process is performed in a non-thermal processing manner, the production period is short, beneficial significance is achieved for increasing the additional values of a waxberry processed product, and the product is good in market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a red bayberry fruit wine and a processing method thereof. Background technique [0002] Bayberry is a traditional characteristic fruit in my country. It has a history of 7,000 years of wild growth and 2,000 years of artificial cultivation. It has always been loved by people for its strong flavor and juicy, sweet and sour taste. However, red bayberry is perishable, difficult to preserve, and has high acidity. Deep processing of red bayberry fresh fruit is an important way to develop and utilize red bayberry resources and increase the added value of products. At present, there are many studies on red bayberry fruit wine but few practical applications. The main problems are that the product has poor color, high acidity, poor mouthfeel, and is easy to get on the head after drinking. The reason for these problems is that the traditional heat sterilization leads to the dete...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16C12R1/865C12R1/72
CPCC12G3/02C12H1/16
Inventor 宋洪波李晓娟安凤平马岁祥张伙平
Owner FUJIAN AGRI & FORESTRY UNIV
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