Composite fruit probiotic undecanted wine and preparation method thereof

A fruit and probiotic technology, applied in the direction of biochemical equipment and methods, methods based on microorganisms, and the preparation of alcoholic beverages, etc., can solve problems such as increasing the acidity of wine, damage to human health, and affecting the quality of wine during storage stability. Large added value, good performance indicators, good social effects and the effect of industrialization promotion value

Active Publication Date: 2015-05-20
田景振
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] As mentioned above, a variety of fruit wines and a variety of preparation methods are disclosed in the prior art, but there are still some defects in these fruit wines and their preparation methods, such as the SO used in the preparation process 2 It can lead to increase the aci...

Method used

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  • Composite fruit probiotic undecanted wine and preparation method thereof
  • Composite fruit probiotic undecanted wine and preparation method thereof
  • Composite fruit probiotic undecanted wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0077] Preparation Example 1: Preparation of Fruit Serum

[0078] Mix the fresh and washed mulberry, raspberry and strawberry, and the washed and de-seeded hawthorn according to the weight ratio of 1:1:1.5:1.5, and pour them into the squeezing equipment, and crush and squeeze at the same time to obtain fruit juice.

preparation example 2

[0079] Preparation Example 2: Preparation of Modified Yeast Liquid

[0080] (1) preparation mass percentage concentration is the xylitol aqueous solution of 2%, then adds fruit wine yeast, obtains stoste; Wherein, the ratio of the fruit wine yeast in gram (g) and the xylitol aqueous solution in liter (L) is 5:1;

[0081] (II) Raise the temperature of the stock solution to 33°C and keep it at this temperature for 12 minutes, then raise the temperature to 45°C and keep it at this temperature for 6 minutes to obtain the modified stock solution;

[0082] (III) Add the modified stock solution to the fruit slurry obtained in the above preparation example (1), the volume ratio of the two is 1:3, and incubate at 35°C for 65 minutes to obtain the modified yeast solution, which is named JM1 .

Embodiment 1

[0090] (1) Preparation of fruit slurry

[0091] This step is with above-mentioned preparation example 1;

[0092] (2) One enzymatic hydrolysis

[0093] Add compound enzyme (a mixture of hemicellulase and pectinase, the mass ratio of the two is 1:0.5) to the fruit slurry, enzymolyze at a temperature of 15°C for 90 minutes, and then increase the temperature within 2 minutes Stir at 85°C for 10 minutes to inactivate the enzyme, then naturally cool to room temperature to obtain the first enzymolysis solution;

[0094] (3) Secondary enzymatic hydrolysis

[0095] Add pectinase (the quality is 3 times of the composite enzyme mass described in step (2)) to the enzymatic hydrolysis solution for the first time), and raise the temperature to 30° C., keep the enzymolysis at this temperature for 90 minutes, then raise Increase the temperature to 80°C, keep it at this temperature for 5 minutes, and then cool it down to room temperature naturally to obtain the second enzymatic hydrolysis ...

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Abstract

The invention relates to composite fruit probiotic undecanted wine and a preparation method thereof. The method comprises the following steps: (1) preparing fruit pulp; (2) carrying out first-time enzymolysis; (3) carrying out second-time enzymolysis; (4) adjusting sugar content and pH; (5) carrying out main fermentation; (6) carrying out after-fermentation; (7) ageing. According to the method, through unique process steps, parameters and the synergistic action of yeast modification, temperature selection and the like, the composite fruit probiotic undecanted wine with a good performance index can be obtained, and economic added values of fruits can be greatly increased, so that the method has good industrial application prospects and social values.

Description

technical field [0001] The invention relates to a food and drink, more particularly to a compound fruit probiotic mash and a preparation method thereof, belonging to the technical field of health drinks. Background technique [0002] "Mash" - is a traditional Chinese medicine dosage form. Its specific meaning refers to a kind of preparation that can be taken after the decoction of traditional Chinese medicine or the fermented liquid obtained by fermenting the extract with yeast and then filtered. Sometimes it is also popularly referred to as Called "fruit wine". [0003] Because the mash not only contains important nutrients and medicinal substances, but also contains metabolites produced by yeast that are beneficial to the human body, it has both raw material and probiotic nutrition, and has high health care and nutritional value. [0004] It is precisely because of such remarkable value that people have conducted a lot of research on mash. At the same time, due to my coun...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/23C12R1/46C12R1/225
CPCC12G3/02
Inventor 田景振侯林崔伟亮
Owner 田景振
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