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Brewing technology of pineapple fruit wine

A pineapple and fruit wine technology, applied in the field of pineapple fruit wine brewing technology, can solve the problems affecting the quality of the finished product, the loss of aroma components, etc., and achieve the effect of golden, transparent, glossy, mellow and rich taste

Inactive Publication Date: 2015-07-08
黄馨莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the processing of pineapple fruit wine, the loss of aroma components is relatively large, which seriously affects the quality of the finished product.

Method used

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  • Brewing technology of pineapple fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Cut a hole from the top of the pineapple, take out the pulp, and microwave-dry the intact peel to a moisture content of 6% for later use;

[0017] 2) Cut the pulp into pieces, beat it into pineapple pulp, add amylase to the pineapple pulp at a ratio of 100U / L for liquefaction, the temperature is 50°C, and the liquefaction time is 40min; then add glucoamylase at a ratio of 200U / L for saccharification , the saccharification temperature is 45°C, and the saccharification time is 2h;

[0018] 3) Use the intact peel as a container, pour the saccharified pineapple pulp into it, adjust the sugar content of the pineapple pulp to 22°Brix, inoculate yeast, carry out main fermentation at 20°C for 7 days, and then cool down to 15°C for post-fermentation for 15 days ;

[0019] 4) The fermented liquid is taken out from the peel, filtered and clarified to obtain pineapple wine.

Embodiment 2

[0025] 1) Cut a hole from the top of the pineapple, take out the pulp, and microwave-dry the intact peel to a moisture content of 8% for later use;

[0026] 2) Cut the pulp into pieces, beat it into pineapple pulp, add amylase to the pineapple pulp at a ratio of 1000U / L for liquefaction, the temperature is 60°C, and the liquefaction time is 60min; then add glucoamylase at a ratio of 1000U / L for saccharification , the saccharification temperature is 60°C, and the saccharification time is 3h;

[0027] 3) Use the intact peel as a container, pour the saccharified pineapple slurry into it, adjust the sugar content of the pineapple slurry to 26°Brix, inoculate yeast, carry out main fermentation at 30°C for 9 days, and then cool down to 20°C for post-fermentation for 30 days ;

[0028] 4) The fermented liquid is taken out from the peel, filtered and clarified to obtain pineapple wine.

Embodiment 3

[0030] 1) Cut a hole from the top of the pineapple, take out the pulp, and dry the intact peel at a vacuum of 0Pa and a temperature of -30°C until the moisture content is 6% for later use;

[0031] 2) Cut the pulp into pieces, beat it into pineapple pulp, add amylase to the pineapple pulp at a ratio of 100U / L for liquefaction, the temperature is 50°C, and the liquefaction time is 40min; then add glucoamylase at a ratio of 200U / L for saccharification , the saccharification temperature is 45°C, and the saccharification time is 2h;

[0032] 3) Use the intact peel as a container, pour the saccharified pineapple pulp into it, adjust the sugar content of the pineapple pulp to 22°Brix, inoculate yeast, carry out main fermentation at 20°C for 7 days, and then cool down to 15°C for post-fermentation for 15 days ;

[0033] 4) The fermented liquid is taken out from the peel, filtered and clarified to obtain pineapple wine.

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Abstract

The invention discloses a brewing technology of pineapple fruit wine. The brewing technology includes the following steps that first, the top of a pineapple is cut so that a notch can be formed, sarcocarp is taken out, and intact pericarp is dried and reserved for use; second, the sarcocarp is sliced and are beaten into pineapple pulp; third, the intact pericarp serves as a container, the pineapple pulp is poured in the container, yeast inoculation is performed, main fermentation is performed for 7-9 days at the temperature of 20-30 DEG C, then the temperature is lowered to 15-20 DEG C, and secondary fermentation is performed for 15-30 days; fourth, fermented broth is taken out of the pericarp, filtered and clarified and then is used as the pineapple fruit wine. Due to the technology, aroma compounds of the pineapple are well reserved, and the finished fruit wine has strong pineapple aromas.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of pineapple fruit wine. Background technique [0002] When the pineapple is ripe, its fruit is rich in organic acids, amino acids, vitamin B, vitamin C, calcium, phosphorus and other nutrients, has high nutritional value, and has a fragrant smell, sweet taste, and rich juice. Good ingredients. However, during the processing of pineapple fruit wine, the loss of aroma components is relatively large, which seriously affects the quality of the finished product. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a brewing process of pineapple fruit wine, which can better retain the aromatic components of pineapple, and the finished fruit wine has strong pineapple aroma. [0004] The technical scheme provided by the invention is the brewing process of pineapple fruit wine, comprising the following steps: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄馨莹
Owner 黄馨莹
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