Processing method for plum-leaf crab wine

A processing method and technology of crabapple wine, applied in the processing field of crabapple wine, can solve the problems of non-utilization of crabapple fruit and low utilization rate of crabapple fruit, and achieve the effects of good nutritional value, simple processing method and harmonious taste.

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit is called crabapple fruit, which is sweet and sour and has high nutritional value. But at present, people generally only regard crabapple as a kind of ornamental flower, and do not use crabapple fruit, and the utilization rate of crabapple fruit is low

Method used

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Embodiment

[0013] The processing method of crabapple wine in this embodiment is characterized in that it includes the following steps: (1) Wash the crabapple fruit with clear water, process the fruit with a crushing juicer, and add 100 mg / kg of heavy Potassium sulfite (K_2S_20_5) is sterilized, and at the same time, 0.2% pectinase is added for treatment; (2) The skin dregs after pressing are rinsed with water, and after the skin dregs and juice are fermented together for 4 days, the skin dregs and crabapple juice Separation; (3) Transfer the separated crabapple juice into the fermentation tank, add 5% yeast liquid and stir fully at the same time, and carry out fermentation. When the temperature reaches 1g / 100ml, the pre-fermentation ends; (4) The temperature of the post-fermentation product is controlled at 16°C, and the fermentation time is 30 days. When the sugar content drops to 0.2g / 100ml, the post-fermentation ends; Put it into a cleaned and disinfected wine storage container, fill ...

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PUM

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Abstract

juice extractor a processing method for a plum-leaf crab wine. The processing method comprises the following steps: cleaning plum-leaf crab with clear water, processing the plum-leaf crab with a crushing juicer, adding potassium meta bisulfite (K2S2O5) with a concentration of 100 mg/kg for sterilization during crushing and adding 0.2 to 0.3% of pectase for treatment; rinsing peel dregs obtained through squeezing with water, subjecting the peel dregs and the obtained juice to fermentation together for 4 d and then separating the peel dregs from the plum-leaf crab juice; and transferring the separated plum-leaf crab juice into a fermenting tank, adding 5 to 10% of a yeast liquid, carrying out full stirring and fermentation, pumping a prepared new wine into a cleaned and disinfected wine storage container, filling the wine storage container with the new wine, plugging the wine storage container with a plug, carrying out ageing, wherein clarification measures are taken during ageing and barrels are timely changed, separating clear wine from wine sediments and carrying out sterilization so as to prepare the finished plum-leaf crab wine. The processing method is simple; the plum-leaf crab wine has agreeable taste and a good nutritional value; and since plum-leaf crab is used as a raw material for the plum-leaf crab wine, the utilization rate of plum-leaf crab is increased.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a processing method of crabapple wine. [0003] Background technique [0004] Begonias are famous ornamental flowers with bright and colorful flowers. They are generally cultivated in gardens for ornamental purposes. The fruit is called crabapple fruit, which is sweet and sour, and has high nutritional value. But at present, people generally only regard crabapple as a kind of ornamental flower, and do not utilize crabapple fruit, and the utilization rate of crabapple fruit is low. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a processing method of crabapple wine, which is simple and improves the utilization rate of crabapple fruit. [0007] The processing method of crabapple wine provided by the present invention is c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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