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Pineapple wine brewing method

A technology for pineapple wine and pineapple peel, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve problems such as decay and waste, and achieve the effects of avoiding waste, simple production method and easy preservation.

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

[0002] Pineapple meat contains fat, protein, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, niacin and organic acids, and has extremely high nutritional value and health care. Currently, pineapple Generally, they are peeled and eaten directly. In the production season of pineapples, if they cannot be sold in time, it is easy to cause rot and cause great waste.

Method used

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Examples

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Embodiment

[0008] The pineapple wine brewing method of the present embodiment comprises the following steps: (1) remove the pineapple skin and core with a slicer, and crush the pineapple pulp with a rotary crusher; (2) add cellulolytic enzymes to the crushed liquid to decompose the fibers into For fermentable sugars, the cellulolytic enzyme used is common cellulase, the amount of enzyme used is 1 g per 1 kg of crushed liquid, and the enzyme treatment condition is 30 ° C for 24 hours; (3) pre-cultivate brewer’s yeast, The cultivated culture liquid is used for fermentation, and it is fermented at room temperature for 5 days, and the fermentation is stopped when the sugar content drops to 1%-2%; (4) After the fermentation is completed, the precipitated impurities in the fermentation liquid are removed by filtration, and post-ripening is carried out. , to make pineapple wine with an alcoholic strength of 8%.

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PUM

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Abstract

The invention discloses a pineapple wine brewing method. The brewing method comprises the following steps: removing pineapple peel and core by using a slicer, crushing pineapple pulp by using a rotary crusher, adding fibrinolysis in crushing liquid to decompose fiber as fermentable sugar, wherein the used fibrinolysis is normal cellulose, the enzyme dosage for each kg of crushing liquid is 1g, and the enzyme treatment condition is 30 DEG C; pre-culturing beer yeast, fermenting for 5 days at room temperature by using the cultured culture liquid, stopping fermenting when the sugar degree is reduced to 1%-2%, removing sediment impurity in fermentation liquid by using a filter method, and after-ripening to manufacture the pineapple wine with alcoholic strength of 8%. The production method is simple, the original flavor of the pineapple is reserved, the pineapple wine has high nutritive value, tasty in drinking, convenient for storage, and the waste is avoided.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a pineapple wine brewing method. Background technique [0002] Pineapple meat contains fat, protein, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, niacin and organic acids, and has extremely high nutritional value and health care. Currently, pineapple Generally, they are peeled and eaten directly. In the production season of pineapples, if they cannot be sold in time, it is easy to cause rot and cause great waste. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a method for brewing pineapple wine, which is simple, delicious and has a high health-care effect. [0004] The pineapple wine brewing method provided by the invention comprises the following steps: (1) remove the pineappl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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