Preparation method of elaeagnus conferta roxb fruit wine

A technology of goat milk fruit and fruit wine, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of low juice yield of goat milk fruit, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., and achieve stable color, mellow taste, and wine fruit Intense 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 existing goat milk fruit wine has defects such as low juice yield of goat milk fruit, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of goat milk fruit wine. Preparation method of goat milk fruit wine with strong taste, mellow fruity taste, short aging time, pure yeast and good enzymatic hydrolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A preparation method of goat milk fruit wine, using fresh goat milk fruit as raw material, washing and pressing to make goat milk fruit puree, which is characterized in that it comprises the following steps:

[0014] a. Sterilization before fermentation: Boil goat milk fruit puree for 45 minutes at room temperature;

[0015] b. Sugar adjustment: detect the sugar content of goat milk fruit puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain goat milk fruit wine.

Embodiment 2

[0020] A preparation method of goat milk fruit wine, using fresh goat milk fruit as raw material, washing and pressing to make goat milk fruit puree, which is characterized in that it comprises the following steps:

[0021] a. Sterilization before fermentation: Boil goat milk fruit puree for 52 minutes at room temperature;

[0022] b. Sugar adjustment: detect the sugar content of goat milk fruit puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain goat milk fruit wine.

Embodiment 3

[0027] A preparation method of goat milk fruit wine, using fresh goat milk fruit as raw material, washing and pressing to make goat milk fruit puree, which is characterized in that it comprises the following steps:

[0028] a. Sterilization before fermentation: Boil goat milk fruit puree for 60 minutes at room temperature;

[0029] b. Sugar adjustment: detect the sugar content of goat milk fruit puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain goat milk fruit wine.

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PUM

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Abstract

The invention provides a preparation method of an elaeagnus conferta roxb fruit wine. The preparation method is characterized by using fresh elaeagnus conferta roxb as a raw material and cleaning and squeezing fresh elaeagnus conferta roxb to prepare elaeagnus conferta roxb primary pulp. The preparation method comprises the steps of sterilization of the primary pulp before fermentation, sugar content adjustment, alcoholic fermentation, filtration and sterilization after fermentation, thus obtaining the elaeagnus conferta roxb fruit wine. The prepared elaeagnus conferta roxb fruit wine has strong fruit aroma, stable color, mellow taste and good quality.

Description

Technical field: [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing goat milk 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 existing goat milk fruit wine has defects such as low juice yield of goat milk fruit, poor enzymatic hydrolysis effect, long aging time of fr...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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