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
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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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