Processing method of mulberry fruit wine

A processing method and mulberry technology, applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, low mulberry juice yield, poor enzymatic hydrolysis effect, etc., so as to overcome poor filtering effect, improve juice yield and reduce time Effect

Inactive Publication Date: 2016-08-24
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing mulberry fruit wine has defects such as low mulberry juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of mulberry fruit wine. Processing method of mulberry fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A, raw material pretreatment: select fresh, disease-free mulberry fruit 80kg after cleaning, as standby raw material;

[0021] B, mixing, beating: the cleaned mulberry is mixed with 20kg bran, the bran fineness is 60 orders, the mixing and soaking time is 17 hours, and the temperature is 40°C, and beating is done;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: extract the juice from the slurry treated with the compound enzyme, and filter to obtain mulberry pulp;

[0024] E, enzymatic clarification: add 0.3 kg of pectinase to the weight of mulberry fruit pulp, control the temperature at 45° C., and make mulberry liquid for 2 hours;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter mulberry liquid;

[0026] G. Yeast st...

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PUM

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Abstract

The invention discloses a processing method of mulberry fruit wine. The processing method comprises the following steps: screening out fresh and disease-free mulberries, cleaning, then mixing with wheat bran, pulping, carrying out treatment with compound enzyme, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, ageing, packaging, sterilizing, and obtaining the finished product. The processed mulberry fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality, and utilization rate of raw materials is improved.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of mulberry fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that the existing mulberry fruit wine has defects such as low mulberry juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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