A kind of bayberry fruit wine and processing method thereof

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

Inactive Publication Date: 2016-06-08
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 before fermentation and the control of methanol and fusel oil content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A bayberry fruit wine, and its processing method specifically includes the following steps:

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

[0028] 2) Juicing and separation: the bayberry is de-cored and squeezed, and then centrifuged at 3500r / min to remove impurities in the bayberry juice;

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

[0030] 4) Two-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 two-yeast mixture; add 0.2% (V / V) inoculum to In the red bayberry juice with adjusted ingredients, fermented at 18℃ for 10 days;

[0031] 5) Ultra-high pressure sterilization: Ultra-high pres...

Embodiment 2

[0037] A bayberry fruit wine, and its processing method specifically includes the following steps:

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

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

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

[0041] 4) Two-yeast fermentation: Mix Angel wine high-active dry yeast BV818 and Candida utilis CU-6 at a volume ratio of 1.5:1 to form a two-yeast mixture; add 0.25% (V / V) inoculum to In the red bayberry juice with adjusted ingredients, ferment for 7 days at 24℃;

[0042] 5) Ultra-high pressure sterilization: Ultra-hi...

Embodiment 3

[0048] A bayberry fruit wine, and its processing method specifically includes the following steps:

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

[0050] 2) Juicing and separation: the bayberry is de-cored and squeezed, and then centrifuged at 3000r / min to remove impurities in the bayberry juice;

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

[0052] 4) Two-yeast fermentation: mix Angel wine high-active dry yeast BV818 and Candida utilis CU-6 in a volume ratio of 2:1 to form a two-yeast mixture; add 0.8% (V / V) inoculum to In the adjusted red bayberry juice, fermented at 28℃ for 5 days;

[0053] 5) Ultra-high pressure sterilization: Ultra-high pressure sterilization i...

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Abstract

The invention discloses a red bayberry fruit wine and a processing method thereof. The fresh red bayberry fruit is processed through raw material processing, juice extraction and separation, component adjustment, double yeast fermentation, ultra-high pressure sterilization, natural aging, aging by high-voltage pulse electric field, cold treatment and filtration. Obtain the red bayberry fruit wine. The obtained red bayberry fruit wine of the present invention has a strong fragrance and good taste, its light transmittance is more than 88%, the total ester content is 2.98-3.12 mg / L, the total amount of fusel oil is 175.68-185.36 mg / L, and does not contain methanol; and The whole process of processing is non-thermal processing, and the production cycle is short, which has positive significance for increasing the added value of waxberry processed products, and the market prospect of the products is good.

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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Patent Type & Authority Patents(China)
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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