Pectinase for hawthorn fruit wine and preparation method thereof

The technology of hawthorn fruit wine and pectinase is applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., and can solve the problems of lowering the quality of hawthorn fruit wine, heavy carrot odor, affecting the fragrance of hawthorn fruit wine, etc. Good economic efficiency and social benefits, the wine is moist and delicate, and the aroma of fruit wine is harmonious and elegant.

Inactive Publication Date: 2015-07-01
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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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

Method used

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Embodiment Construction

[0024] The method of the present invention is further described below in conjunction with the examples.

[0025] A pectinase for hawthorn fruit wine and a preparation method thereof. The technical scheme is as follows: using hawthorn bark residue and wheat as culture medium, and using pure Aspergillus niger as strain to prepare high-purity pectinase.

[0026] The specific implementation is as follows:

[0027] 1. The composition and ratio of raw materials of the culture medium: 12 kg of fresh hawthorn peel residue and 1.3 kg of wheat.

[0028] 2. Raw material treatment: place the above-mentioned large fruit hawthorn peel residue in a stainless steel meat grinder for mincing, until the diameter of the hawthorn peel residue is 2-4 mm, and grind the above-mentioned wheat into a powder that can exceed 200-300 mm. Then the hawthorn bark residue and the wheat flour are mixed and stirred to form a homogeneous culture medium.

[0029] 3. Sterilization: Place the culture medium in a ...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/88C12N9/26C12N9/18C12G3/02C12R1/685
Inventor 梁忠茂
Owner GUANGXI JINGXI LIANGPENG FOOD
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