Pectinase for hawthorn fruit wine and preparation method thereof

Abstract

The invention discloses a pectinase for hawthorn fruit wine and a preparation method thereof. The preparation method comprises the following specific step: preparing high-purity pectinase by taking hawthorn skin residue and wheat as culture media and Aspergillus niger as a strain. By adopting the method provided by the invention, the waste hawthorn skin residue containing various nutrient contents is sufficiently utilized; the wheat in the culture medium contains starch, protein, fat, a mineral substance, calcium, iron, thiamine, riboflavin and the like; the hawthorn skin residue and the wheat are organically combined, the combined culture medium is rich in nutrition without peculiar smell, and the high-quality, high-purity pectinase without peculiar smell can be cultured. When the enzymic preparation is applied to preparing the hawthorn fruit wine, the adding amount of the hawthorn juice is about 0.03% of the juice and the fruit wine juice yield is increased by not less than 30%; the hawthorn fruit wine is rich in hawthorn fragrance, harmonious and elegant in fruit wine smell, and wet and fine in wine quality and does not have peculiar smell; furthermore, the enzymic preparation can be widely used in the crab apple and apple fruit wine production.

Description

technical field [0001] The invention belongs to the technical field of pectinase preparation, in particular to a pectinase for hawthorn fruit wine and a preparation method thereof. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can promote body fluid and quench thirst, and can also be used as medicine. It is used as medicine to return to the spleen, stomach and liver meridians. Edible portion 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; Vitamin C 53mg, Vitamin E 7.32mg; Potassium 299mg, Sodium 5.4mg, Calcium 52mg, Magnesium 19mg, Iron 0.9mg, Manganese 0.24mg, Zinc 0.28mg, Copper 0.11mg, Phosphorus 24mg, Selenium 1.22μg. It still contains lipolytic enzymes, tannins, etc., as well as ingredients that have inhibitory effects on Escherichia coli, Pseudomonas aeruginosa, and Shigella. [0003] At the sa...

AI Technical Summary

Problems solved by technology

[0007] At present, an enzyme preparation must be added during the preparation of hawthorn wine, while conventional hawthorn fruit wine or red fruit wine uses commercially available enzyme preparations in the production process, because many enzyme preparation manufacturers on the market use carotene As a culture medium and produce pectinase products, because carrots have a strong odor, the pectinase produced from carotene as a medium is used in hawthorn wine, which will easily bring the carotene odor into the fruit wine, and then affect the hawthorn fruit wine Fragrance, reduce the quality of hawthorn fruit wine