Novel preparation method of waxberry wine

A technology for fresh and frozen bayberry, applied in the field of berry processing, can solve the problems of uneven quality of bayberry wine, limited processing capacity, insufficient flavor, etc., and achieves the effects of good flavor, short production cycle, and improved nutrition and flavor.

Inactive Publication Date: 2015-04-01
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red bayberry fresh fruit is concentrated on the market, and the storage period is extremely short. The preparation of red bayberry fermented wine using red bayberry fresh fruit as raw material is limited by processing capacity, and the quality of bayberry wine currently on the market is uneven, and there are common problems such as dull color and insufficient flavor.

Method used

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  • Novel preparation method of waxberry wine
  • Novel preparation method of waxberry wine
  • Novel preparation method of waxberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Effects of frozen beating, infrared radiation, and high-pressure homogenization on the quality of bayberry juice

[0037] Frozen red bayberry is processed respectively according to the following methods:

[0038] D1: (i.e. Control 1), the method for obtaining red bayberry juice according to the conventional method, that is, washing fresh red bayberry, removing the core, beating, and filtering to obtain the original red bayberry juice.

[0039] A1: Freezing and beating, that is, washing fresh red bayberries, removing cores, blanching in boiling water, quick freezing in a fluidized bed to obtain frozen red bayberries, freezing and beating, and filtering to obtain raw bayberry juice.

[0040] A2: Infrared irradiation, that is, washing fresh red bayberry, removing cores, beating, infrared irradiation, and filtering to obtain raw red bayberry juice.

[0041] A3: High-pressure homogenization, that is, fresh red bayberry is washed, pitted, beaten, high-pressure homo...

Embodiment 2

[0049] Embodiment 2 produces red bayberry fermented wine according to the following steps

[0050] 5kg of fresh red bayberry has been de-nucleated, blanched in boiling water at 100°C for 3 minutes, cooled by rapid wind to room temperature, and quick-frozen in a fluidized bed at an air temperature of -40°C, with a vertical upward wind speed of 8m / s, quick-frozen for 8 minutes, and wrapped in a polyethylene plastic bag Packaged and stored frozen at -20°C.

[0051] Take 1 kg of the above-mentioned frozen red bayberry, directly freeze and beat, infrared radiation, and high-pressure homogenization, and use infrared radiation technology to process the raw bayberry pulp obtained through cold beating. The conditions are: power 150-300W, irradiation distance 200mm, wavelength range 3 -50um, time 12min, to promote the dissolution of flavor substances and nutrients; homogenization conditions: pressure 22MPa, temperature 55°C, filter to obtain 765g red bayberry turbid juice. The yield of...

Embodiment 3

[0054] Embodiment 3 produces red bayberry fermented wine according to the following steps

[0055] Take 1kg of frozen bayberry, directly freeze and beat, infrared radiation, high-pressure homogenization, and use infrared radiation technology to process the raw bayberry puree obtained by cold beating. The conditions are: power 150-300W, irradiation distance 100mm, wavelength range 3-50um , time 15min, homogenization conditions: pressure 20MPa, temperature 60°C, filter to obtain 776g red bayberry turbid juice. The yield of the obtained bayberry juice is 79.1%, and the anthocyanin content is 174 mg / L.

[0056] Add potassium metabisulfite in red bayberry juice, make SO in the red bayberry juice Concentration is 70mg / L; Add a certain amount of sucrose in red bayberry juice, control total sugar content at 22%, add a certain amount of potassium sodium tartrate (1.8g / L L) and potassium carbonate (0.8g / L), adjust the pH to 3.5, heat at 100°C for 5min, and cool.

[0057] Rehydrate and...

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Abstract

The invention discloses a novel preparation method of waxberry wine, and belongs to the technical field of berry processing. According to the preparation method, frozen waxberries are taken as a raw material and subjected to processes of direct freezing pulping, infrared radiation, high-pressure homogenization, ingredient adjustment, sterilization, three-stage temperature-variable fermentation, infrared treatment and the like, and the high-quality waxberry wine is prepared. According to the preparation method, the problem that the processing capability of waxberry wine is restricted due to the fact that fresh waxberries are taken as the fermenting raw material in the market at present and a large batch of waxberries are sold in the market in a concentrated manner, are easy to decay, are difficult to store and the like is solved; meanwhile, the waxberry juice yield is increased by 17.2% through combined treatment of freezing pulping, infrared radiation and high-pressure homogenization technologies, the anthocyanin content is increased by 40.3%, better color and luster are kept, and the produced waxberry wine has better flavor, color, luster and sensory quality.

Description

technical field [0001] The invention relates to a novel preparation method of plum wine, which belongs to the technical field of berry processing. Background technique [0002] Red bayberry belongs to a kind of fruit of Myricaceae Myrica genus, which originated in southern China and is a famous specialty fruit in southern my country. my country is the main producer of red bayberry, and the planting area of ​​red bayberry exceeds 95% of the world's total planting area. In recent years, the cultivation of bayberry in my country has developed more rapidly, and it has been cultivated in the areas south of the Yangtze River, mainly distributed in southern provinces such as Zhejiang, Jiangsu, Fujian, and Guangdong. As a kind of specialty fruit in my country, bayberry has very high nutritional value. However, the ripening period of bayberry coincides with the hot and humid season of plum rains, the respiration of the fruit is strong, the quality decays rapidly, and the fruit of b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 范柳萍李进伟成玉梁杜晶刘献礼丁占生
Owner JIANGNAN UNIV
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