Processing method of Ji'an white peach fruit wine

A processing method, peach wine technology, applied in the field of fruit wine processing, can solve problems such as loss of nutrients, non-compliance, storage time, etc., to achieve the effects of increasing economic profits, ensuring alcohol content, and ensuring quality

Inactive Publication Date: 2015-10-14
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]Due to the extremely poor storage and transportation resistance of peach fruit, the edible quality cannot be guaranteed during storage time and long-distance transportation. Most of the peach products on the market are Kubao peach and yellow peach. Canned peaches, fruit juices, and traditional high-sugar preserved fruits, etc., are raw materials. Due to the many processing steps, this processing method will cause a lot of loss of nutrients in the raw materials. Harm, does not meet people's requirements for original ecological green food
[0004]According to the survey, there are very few products mainly developed with white peaches in the market, and no high-end products have been seen

Method used

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Examples

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Effect test

Embodiment 1

[0017] A method for processing Ji'an white peach fruit wine, the steps are as follows:

[0018] 1. Selection, pitting and crushing of white peach fruit. White peaches with processing maturity are selected (the top has a flaky red halo, the fruit is soft, juicy, bright red, and full-bodied), and the core is manually removed and crushed with a juicer. The pulp will brown when exposed to oxygen, which will affect the color of later products.

[0019] 2. The addition of sugar solution. Add 18-22% sugar liquid according to the ratio of material to liquid 1:3, so as to ensure that the alcohol content of the white peach fruit wine obtained after the later fermentation is above 10 degrees. Because theoretically 1.7g of sugar can be converted into 1mL of ethanol, the use of selected and activated wine yeast can ensure the conversion of sugar into ethanol, and the alcohol content of 18-22% sugar concentration can theoretically reach 10.58 after fermentation ~11.76%, so as to ensure t...

Embodiment 2

[0025] A kind of processing method of Ji'an white peach fruit wine is to select the white peach of processing maturity, operate according to the following processing steps: 50kg of white peach, by pitting, crushing, add 0.02% ascorbic acid simultaneously, according to the mass ratio of material liquid 1:3 (white peach and sugar liquid ratio) add 18-22% sugar liquid, and add an appropriate amount of sulfurous acid solution to make the total SO 2 The amount of the yeast should be controlled below 80mg / L. After 1-2 hours, 0.02% of the total fermentation liquid (the amount of active dry yeast) should be used to inoculate activated wine yeast. Ferment at 18-22°C for about 10 days. After separation, seal and age. And after 2-3 times of barrel pouring (every 3-4 weeks or so), a high-grade white peach fruit wine with pleasant fruity aroma and straw yellow color can be obtained in 2-3 months. From the perspective of the amount of wine produced, after the early crushing, Ji'an white pea...

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Abstract

The invention relates to the field of fruit wine processing, particularly a processing method of Ji'an white peach fruit wine, which comprises the following steps: selecting white peach fruits, removing kernels, and crushing; adding a sugar solution; adding SO2; managing in the wine yeast inoculation and fermentation process; separating peel and dregs, and fermenting; and fermenting for 10 days or so, carrying out peel-dreg filtration, adding a right amount of SO2, fully filling the container with the obtained reserved wine, sealing, and fermenting at 15-18 DEG C for 4 weeks or so, pouring into a barrel, sealing, and storing for 2-3 months to obtain the white peach fruit wine with pleasant fruit aroma and thick wine body. According to the processing method, the microbe is utilized to ferment the white peaches which are rehydrated by a certain amount of sugar solution, thereby ensuring the alcohol content of the fermented product, sufficiently displaying the fruit aroma in the raw material, and ensuring the quality of the product. The method can satisfy the demands of consumers from different regions for Ji'an featured products.

Description

technical field [0001] The invention relates to the field of fruit wine processing, in particular to a processing method of Ji'an white peach fruit wine. Background technique [0002] Peach is known as "Shou Tao" and "Xian Tao". As a popular fruit, it is also known as "the best fruit in the world" because of its delicious meat. Peach meat contains protein, fat, carbohydrates, crude fiber, calcium , phosphorus, iron, carotene, vitamin B1, and organic acids (mainly malic acid and citric acid), sugar (mainly glucose, fructose, sucrose, xylose) and volatile oil, peaches are suitable for hypokalemia and iron deficiency anemia Patients eat. The origin of Ji'an white peach is located on the border between China and North Korea, on the banks of the Yalu River, Ji'an City, Jilin Province, which is known as the small southeast of the northeast. Its unique climatic conditions make Ji'an white peach a very special local fruit. The output of the entire Ji'an white peach can reach Reach...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何文兵刘雪莲刘欢夏光辉徐晶
Owner TONGHUA NORMAL UNIV
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