Fermented honey and plum liquor and production method thereof

A production method and fermented technology, which is applied in the field of fermented honey plum wine and its production, can solve the problems of easy oxidative browning in the aging process, heavy bitterness and astringency of wine liquid, slow start of yeast fermentation, etc., and achieve good color protection effect , High clarification, speed up the effect of clarification

Active Publication Date: 2016-05-18
GUANGDONG JINYINGZI BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of honey plum wine, problems such as slow start of yeast fermentation, heavy bitterness and astringency in the wine, easy oxidative

Method used

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  • Fermented honey and plum liquor and production method thereof
  • Fermented honey and plum liquor and production method thereof
  • Fermented honey and plum liquor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0062] Example 1

[0063] (1) The compound enzymolysis is carried out simultaneously with the low-temperature fermentation of the mixed bacteria: the selected, cleaned, and green plums are crushed with a beater and then transferred to the dipping tank, and pectinase EX is added to the dipping solution for enzymatic hydrolysis. The enzymatic hydrolysis conditions are Enzymatic hydrolysis at 11.5°C for 6 hours; then add honey according to the mass ratio of green plum to honey of 4:1, and then add keratinase (Weifang Odile Import and Export Trade Co., Ltd.) for enzymatic hydrolysis. Among them, pectinase EX is added at a final concentration of 38 mg / L in the enzymatic hydrolysis system, and keratinase is added at a final concentration of 42 mg / L in the enzymatic hydrolysis system. While adding keratinase, add wine yeast 71B (Shanghai Jietu Industry and Trade Co., Ltd., the addition amount is 0.3g / L) and Angel wine high-activity dry yeast RV100 (the addition amount is 0.3g / L) for fer...

Example Embodiment

[0078] Example 2

[0079] (1) The complex enzymolysis and the low-temperature fermentation of mixed bacteria are carried out simultaneously: the selected, cleaned, and green plums are broken with a beater and then transferred to the dipping tank, and pectinase EX is added to the dipping solution for enzymatic hydrolysis. The conditions for enzymatic hydrolysis Enzymatic hydrolysis at 12.0°C for 5.5 hours; then add honey according to the mass ratio of green plum to honey of 4:1, and then add keratinase for enzymatic hydrolysis. Among them, pectinase EX is added at a final concentration of 43 mg / L in the enzymatic hydrolysis system, and keratinase is added at a final concentration of 47 mg / L in the enzymatic hydrolysis system. While adding keratinase, add wine yeast 71B (addition amount is 0.25g / L) and Angel wine high-activity dry yeast RV100 (addition amount is 0.2g / L) for fermentation, and the fermentation conditions are 14.2℃ for 6 days; Then the clear juice is separated by rot...

Example Embodiment

[0085] Example 3

[0086] (1) The compound enzymolysis is carried out simultaneously with the low-temperature fermentation of the mixed bacteria: the selected, cleaned, and green plums are crushed with a beater and then transferred to the dipping tank, and pectinase EX is added to the dipping solution for enzymatic hydrolysis. The conditions for enzymatic hydrolysis are Enzymatic hydrolysis at 12.5°C for 5 hours; then add honey according to the mass ratio of green plum to honey of 4:1, and then add keratinase for enzymatic hydrolysis. Among them, pectinase EX is added at a final concentration of 48 mg / L in the enzymatic hydrolysis system, and keratinase is added at a final concentration of 52 mg / L in the enzymatic hydrolysis system. While adding keratinase, add wine yeast 71B (addition amount 0.35g / L) and Angel wine high-activity dry yeast RV100 (addition amount 0.40g / L) for fermentation, the fermentation conditions are 15.2℃ for 7 days; then Separate the clear juice by rotating...

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Abstract

The invention discloses fermented honey and plum liquor and a production method thereof. The fermented honey and plum liquor is obtained by carefully selecting, washing and smashing green plums, adding honey, pectinase and keratinase, synchronously conducting composite enzymatic hydrolysis and low-temperature yeast fermentation, and conducting debittering, deastringency, ageing, clarification, refrigeration and sterilization postprocessing. The fermented honey and plum liquor is in the grain-yellow light brown color, strong in fruit flavor and soft in honey aroma, has the comfortable, elegant and pleasant aroma, and is mellow, soft, moist, moderate in sour and sweetness and long in remaining taste, the liquor body is full and coordinated, stability is excellent, and it is observed that the appearance and the taste do not change after the liquor is placed in a sealed mode at the temperature of 6-35 DEG C for 2 years.

Description

technical field [0001] The invention relates to a fermented fruit wine, in particular to a fermented honey plum wine and a production method thereof. Background technique [0002] Green plums contain a lot of protein, fat (fatty oil), carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0% to 6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body fluids, quenching thirst, stimulating appetite, and eliminating fatigue, especially the content of citric acid in various fruits. At most, citric acid is an indispensable and important acid for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted from the body, restore fatigue, and is beneficial to the ab...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/056C12H1/052C12H1/048C12R1/865
CPCC12G3/02C12H1/0408C12H1/0416C12H1/0424C12H1/0432
Inventor 黄星源陈小连黄星才
Owner GUANGDONG JINYINGZI BREWERY CO LTD
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