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Preparation method and clarification method of brewing type perry composite clarifying agent

A clarifying agent and composite technology, which is applied in the field of fruit wine brewing, can solve the problems of affecting nutrition, flavor and taste, product color and flavor damage, and greatly affecting product flavor, so as to maintain flavor and nutritional value, and avoid poor clarifying effect. , The effect of improving the stability of wine body

Inactive Publication Date: 2016-02-17
HUNAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because pear wine is rich in nutrients, it is prone to precipitation and turbidity during processing and storage, which affects nutrition, flavor and taste. Usually, single clarifiers such as activated carbon, tannic acid, bentonite, and gelatin are added. A series of shortcomings such as affecting the quality of the wine
Chitosan is a clarification agent commonly used in fruit wine clarification. It has a good clarification effect, but the processing time is longer
Bentonite is also a good clarifying agent, but it is used in a large amount and has a great influence on the flavor of the product
Activated carbon is an adsorbent often used in food. It has strong adsorption capacity, but it seriously damages the color and flavor of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] (1) Material

[0011] Take fresh crispy pears, add pectinase to squeeze the juice, inoculate Saccharomyces cerevisiae and Issa orientalis, the inoculation amount is 5%, after main fermentation and post-fermentation, accurately measure 10L of pear wine.

[0012] (2) Compound clarifying agent preparation

[0013] Grinding chitosan and activated carbon into similar particle size as bentonite in advance, then mixing chitosan, bentonite and activated carbon according to the ratio of 1:8:0.5, dissolving the mixed powder in water, stirring and boiling, keeping boiling for 5min, Make a suspension with a concentration of 10%.

[0014] (3) Wine clarification treatment

[0015] Slowly add the prepared 10% clarifying agent suspension into 10L of pear wine, the addition amount is 60mL, that is, the final addition concentration is guaranteed to be 0.6g / L, and stand at room temperature for 3 hours. At this time, there are flocculent precipitates Precipitate.

[0016] (4) Coarse fi...

Embodiment 2

[0027] (1) Material

[0028] Take fresh crispy pears, add pectinase to squeeze the juice, inoculate Saccharomyces cerevisiae and Issa orientalis, the inoculation amount is 5%, after main fermentation and post-fermentation, accurately measure 10L of pear wine.

[0029] (2) Compound clarifying agent preparation

[0030] Grinding chitosan and activated carbon into similar particle size as bentonite in advance, then mixing chitosan, bentonite and activated carbon according to the ratio of 1:10:1, dissolving the mixed powder in water, stirring and boiling, keeping boiling for 5min, Make a suspension with a concentration of 10%.

[0031] (3) Wine clarification treatment

[0032] Slowly add the prepared 10% clarifying agent suspension into 10L of pear wine, the addition amount is 210mL, that is, the final addition concentration is guaranteed to be 2.1g / L, and stand at room temperature for 2 hours, at this time flocculent precipitation Precipitate.

[0033] (4) Coarse filtration ...

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PUM

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Abstract

The invention discloses a preparation method and clarification method of a brewing type perry composite clarifying agent. The preparation method comprises the following steps: taking chitosan, bentonite and activated carbon as raw materials; proportioning according to a certain ratio; and preparing into the composite clarifying agent which is used for brewing type perry clarification treatment. The clarification method comprises the following steps of wine liquid clarification, coarse filtration, metal ion treatment, enzyme supplementation, membrane filtration and the like to obtain fermentation type perry which is crystal clear, and has abundant nutrition and pure flavor. A single clarifying agent which is good in clarifying effect serves as a basic raw material, through reasonable proportioning, a clarifying effect is guaranteed, damage of nutrient substances is reduced, clarifying time is shortened, the shortcoming that the traditional single clarifying agent is poor in clarifying effect and large in taste change is overcome, after metal ion embedding and enzyme supplementation, circumstances that oxidative deposition is accelerated due to metal ions and co-precipitation caused by formation of protein and polyphenols are reduced, a purifying effect is significant, and the taste of the obtained perry is pure.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a preparation method and a clarification method of a compound clarifier for brewing pear wine. Background technique [0002] Pears are not only delicious, but also contain a variety of vitamins, trace elements and essential amino acids needed by the human body. The fermented pear wine fermented with fresh pears is rich in nutrition and unique in flavor. Moreover, the development of pear wine can promote the promotion of the fruit industry and increase the added value of products. Therefore, vigorously developing pear wine has important economic benefits and social benefits. benefit. However, in the process of processing, problems such as precipitation and turbidity are prone to occur, which not only destroys the nutritional value of perry wine but also affects the flavor and quality of perry wine. Therefore, in the process of processing, avoiding turbidity, precipitation and i...

Claims

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Application Information

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IPC IPC(8): C12H1/056C12H1/048C12H1/044
Inventor 张大为
Owner HUNAN UNIV OF SCI & TECH
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