Method for manufacturing wild strawberry wine

A compound yeast and mature technology, applied in the field of Piaoer wine preparation, can solve the problems of reduced activity of functional ingredients, achieve mellow taste, shorten production cycle, and high sugar-acid ratio

Active Publication Date: 2015-11-25
甘肃省轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of Piaoer wine to solve the problem that the activity of functional components is greatly reduced due to the existing method of preparing Maca wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1: Raw material pretreatment. Choose ripe, disease-free fresh gourds, remove the fruit stems, rinse the soil on the surface of the fruit with clean water, and drain the water.

[0028] Step 2: Juicing. Put the drained ladle into a tissue crusher for crushing. During the crushing process, vitamin C is added to the ladle pulp to protect the color to obtain ladle pulp. The addition amount is 0.2g / kg.

[0029] Step 3: Ultra-high pressure enzymatic hydrolysis. Add pectinase in the proportion of 0.03% of the pulp, stir evenly, then put it into a polypropylene film bag, seal it with a vacuum packaging machine, place it in the pressure chamber of the ultra-high pressure equipment, and select the pressure to be 200MPa, Enzymolysis for 3h.

[0030] Step 4: Fermentation index control. Adjust the sugar content to 23oBrix and adjust the pH value to 3.6 for the Piaoer syrup after ultra-high pressure enzymatic hydrolysis.

[0031] Step 5: Activation of compound yeast. Disso...

Embodiment 2

[0038] Step 1: Raw material pretreatment. Choose ripe, disease-free fresh gourds, remove the fruit stems, rinse the soil on the surface of the fruit with clean water, and drain the water.

[0039] Step 2: Juicing. Put the drained ladle into a tissue crusher for crushing. During the crushing process, add vitamin C to the ladle pulp to protect the color to obtain ladle pulp. The addition amount is 0.5g / kg;

[0040] Step 3: Ultra-high pressure enzymatic hydrolysis. Add pectinase in the proportion of 0.05% of the pulp, stir evenly, then put it into a polypropylene film bag, seal it with a vacuum packaging machine, place it in the pressure chamber of the ultra-high pressure equipment, and select the pressure to be 150MPa. Enzymolysis 2h.

[0041] Step 4: Fermentation indicator control. Adjust the sugar content to 24oBrix and adjust the pH value to 3.9 for the Piaoer syrup after ultra-high pressure enzymatic hydrolysis.

[0042] Step 5: Activation of compound yeast. Dissolve t...

Embodiment 3

[0049] Step 1: Raw material pretreatment. Choose ripe, disease-free fresh gourds, remove the fruit stems, rinse the soil on the surface of the fruit with clean water, and drain the water.

[0050] Step 2: Juicing. Put the drained ladle into a tissue crusher and crush it. During the crushing process, add vitamin C to the ladle pulp to protect the color to obtain ladle pulp. The addition amount is 0.1g / kg;

[0051]Step 3: Ultra-high pressure enzymatic hydrolysis. Add pectinase in the ratio of 0.01% of the pulp amount, stir evenly, then put it into a polypropylene film bag, seal it with a vacuum packaging machine, place it in the pressure chamber of the ultra-high pressure equipment, and select the pressure to be 100MPa, Enzymolysis 4h.

[0052] Step 4: Fermentation index control. Adjust the sugar content to 20oBrix and adjust the pH value to 3.3 for the Piaoer syrup after ultra-high pressure enzymatic hydrolysis.

[0053] Step 5: Activation of compound yeast. The compound ...

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PUM

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Abstract

The invention discloses a method for manufacturing wild strawberry wine. By the aid of the method, the problem of severe reduction of the activity of functional components due to existing method for manufacturing maca wine can be solved. The method includes steps of preprocessing raw materials, squeezing juice from the raw materials, and carrying out enzymatic hydrolysis on the juice; adding pectinase into wild strawberry pulp, uniformly stirring the pectinase and the wild strawberry pulp, then filling polypropylene film bags with the wild strawberry pulp, sealing the polypropylene film bags by the aid of a vacuum packaging machine, and carrying out enzymatic hydrolysis on the wild strawberry pulp in pressure cavities of ultrahigh-pressure equipment under selected pressures of 100-200MPa for 2-4h; adjusting the sugar degree of the wild strawberry pulp, inoculating the wild strawberry pulp, fermenting the wild strawberry pulp at low temperatures, freezing and filtering the wild strawberry pulp and ageing the wild strawberry pulp. The method has the advantages that ultrahigh-pressure technologies are applied to enzymatic hydrolysis sections for producing the wild strawberry wine, low-temperature fermentation and freezing and filtering technologies are adopted, low-temperature fermentation is favorable for retaining volatile aroma substances in wild strawberries to the greatest extent, accordingly, destruction of nutritional components and taste of the heat-sensitive raw materials, namely, the wild strawberries, due to heat treatment can be prevented, and the production period can be shortened; the sensory quality of fermented wine mash for next working procedures can be improved, ageing reaction of the fruit wine can be accelerated, the ageing time can be greatly shortened, and flavor and taste of the wild strawberry wine can be improved.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to a preparation method of Piaoer wine. Background technique [0002] Piao'er is also called wild strawberry because of its slightly similar taste and appearance to strawberry. It is rich in nutrients and rich in various active ingredients. Every 100 grams of fresh pulp contains minus 100 mg of vitamin C60, which is higher than that of apples and grapes. It also contains a lot of nutrients such as sugars, proteins, organic acids, and pectin. Also rich in vitamin B 1 , B 2 As well as calcium, phosphorus, iron, potassium, zinc, chromium and other essential minerals and some trace elements, it is an important source of essential nutrients such as cellulose, iron, potassium, vitamin C and flavonoids. [0003] Piaoer in Dangchang County has a long history of cultivation, strong adaptability, high nutritional value, green, and no pollution. However, due to the concentrated c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 赵煜彭涛张小燕陈兴叶路宏科王千存金红杨旭星殷欣马文锦
Owner 甘肃省轻工研究院有限责任公司
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