Manufacturing method of passion fruit composite tea wine

A production method and technology of egg fruit, applied in the field of production of egg fruit compound tea wine, can solve the problems of long aging time of tea wine, low egg fruit juice yield, low raw material utilization rate, etc., to achieve increased juice yield, stable color, The effect of improving the utilization rate

Inactive Publication Date: 2016-08-24
胡志荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that existing egg fruit compound tea wine has defects such as low egg fruit juice yield, long aging time of tea wine, and low utilization rate of raw materials in the production method of the existing egg fruit compound tea wine. Preparation method of egg fruit compound tea wine with mellow taste, short aging time and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Raw material pretreatment: select fresh, mature, disease-free egg fruit and wash them as spare raw materials;

[0016] B. Beating: take 10kg of egg fruit for pulping, add 3 times the amount of water as the raw material when refining, filter with a 100-mesh sieve, add 2 times the water to the obtained filter residue for secondary refining, and mix the two slurry ;

[0017] C. Compound enzyme treatment: Take 20kg of slurry, add 0.1kg of pectinase, 0.05kg of cellulase and 0.05kg of hemicellulase to the slurry in a ratio of 1%, and control the temperature at 45°C for 6 hours ;

[0018] D. Filtration: Filtrate the slurry after the compound enzyme treatment to obtain egg fruit juice;

[0019] E. Fermentation: Get 10kg of egg fruit juice, add 0.1kg of saccharomyces, 0.2kg of kombucha liquid and 0.2kg of oolong tea powder to the egg fruit juice in a ratio of 1% by weight, the fermentation temperature is 30°C, and the time is 35 days;

[0020] F. Aging: Use microwave-assi...

Embodiment 2

[0023] A. Raw material pretreatment: select fresh, mature, disease-free egg fruit and wash them as spare raw materials;

[0024] B. Beating: take 7kg of egg fruit and 3kg of blackberries, add 4 times the amount of water as the raw material when refining, filter with a 120-mesh screen, add 1 times the water to the obtained filter residue for secondary refining, and mix the two times of the obtained slurry mix;

[0025] C. Composite enzyme treatment: take 20kg of slurry, add 0.28kg of pectinase, 0.06kg of cellulase and 0.06kg of hemicellulase to the slurry at a ratio of 2%, and control the temperature at 55°C for 4 hours ;

[0026] D. Filtration: Filtrate the slurry after compound enzyme treatment to obtain egg fruit blackberry juice;

[0027] E. Fermentation: Get 10kg of blackberry fruit juice of egg fruit, add 0.2kg of saccharomyces and 0.05kg of matcha powder to the blackberry fruit juice of egg fruit in a ratio of 2% by weight, the fermentation temperature is 40°C, and the...

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PUM

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Abstract

The invention discloses a manufacturing method of passion fruit composite tea wine. The method comprises the following steps: screening out ripe fresh disease-free passion fruits, pulping, carrying out composite enzyme treatment, juicing, filtering, carrying out yeast fermentation, aging, packaging, and sterilizing to obtain the finished product. The composite enzyme enzymolysis technique is utilized to effectively enhance the decomposition rate of the passion fruit cellulose and hemicellulose and increase the juice yield of the passion fruit, thereby better maintaining the nutrients in the passion fruits and enhancing the raw material utilization ratio. Thus, the tea wine has the advantages of thick fruit flavor, thick mouthfeel, stable color and rich nutrients, and has the health-care functions of beautifying the face, promoting salivation, quenching thirst, resolving phlegm, relieving a cough, promoting blood circulation, strengthening the body, postponing aging and the like.

Description

technical field [0001] The invention relates to a method for preparing tea wine, in particular to a method for preparing egg fruit compound tea wine. Background technique [0002] Pomegranate is a herbaceous vine of the genus Passiflora in the Passiflora family, also known as passion fruit, passion fruit, pomegranate, etc. According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotene and trace elements needed by the human body. The pulp and peel are rich in more than 60 kinds of aromatic components such as pectin, tea polyphenols, B and C vitamins, glucose, and organic acids. [0003] Existing egg fruit compound tea wine mostly adopts the processes of beating, extracting juice and fermenting, and there is incomplete separation of egg fruit nutrients and poor taste. The egg fruit is used as a raw material to be processed into the egg fruit compound tea wine, which can realize the comprehensive utilization of the egg fruit raw mater...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡志荣
Owner 胡志荣
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