Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Yellow peach fruit wine and preparation method thereof

A technology of yellow peach and fruit wine, which is applied in the field of fruit tree fertilizer, can solve the problems of low added value, and achieve the effects of full-bodied wine, simple manufacturing process, and promotion of metabolism

Inactive Publication Date: 2016-08-24
句容市后白镇锦花黄桃专业合作社
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the deep processing of yellow peach is mainly reflected in the preparation of cans and some compound foods, and its added value is low. Therefore, it is necessary to develop new deep processing products of yellow peach

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Yellow peach fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method step of yellow peach fruit wine is as follows:

[0034] (1) Preparation of yellow peach pulp: 100 parts by weight of picked fresh yellow peaches were cleaned and disinfected, frozen at -10 to -5°C for 3 days, then thawed at 20-22°C, and then put into the Broken in the crusher to obtain yellow peach pulp;

[0035] (2) Hydrolysis: adding 8 parts by weight of pectinase to the yellow peach pulp prepared in step (1), and then hydrolyzing it at a temperature of 50-54°C for 1 hour to obtain a yellow peach hydrolyzate;

[0036] (3) Fermentation: According to the ratio of raw materials by weight, add 15 parts by weight of cleaned and sterilized glucose, 5 parts by weight of Angel Brewery high-activity dry yeast, and 10 parts by weight of the yellow peach hydrolyzate prepared in step (2). 10 parts by weight of licorice and 10 parts by weight of chrysanthemum, after mixing, the mixture is put into a fermenter for sealed fermentation, continuous fermentation...

Embodiment 2

[0039] The preparation method step of yellow peach fruit wine is as follows:

[0040] (1) Preparation of yellow peach pulp: After cleaning and disinfecting 100 parts by weight of fresh yellow peaches after picking, freeze them at -15~-10°C for 5 days, then thaw them at 30°C, and then put the yellow peaches into the crusher Broken in, obtains yellow peach pulp;

[0041] (2) Hydrolysis: according to the weight ratio of raw materials, add 10 parts by weight of pectinase to the yellow peach pulp prepared in step (1), and then hydrolyze for 1.5 hours at a temperature of 58-60°C to obtain yellow peaches Hydrolyzate;

[0042] (3) Fermentation: Add 15 parts by weight of glucose after cleaning and disinfection, 8 parts by weight of Angel Brewery high-activity dry yeast, 10 parts by weight of licorice and 10 parts by weight of chrysanthemum to the yellow peach hydrolyzate prepared in step (2), After mixing, put the mixture into a fermenter for sealed fermentation, two consecutive ferm...

Embodiment 3

[0045] The preparation method step of yellow peach fruit wine is as follows:

[0046] (1) Preparation of yellow peach syrup: After cleaning and disinfecting 100 parts by weight of fresh yellow peaches after picking, freeze them at -12~-8°C for 4 days, then thaw them at 25°C, and then put the yellow peaches into the crusher Broken in, obtains yellow peach pulp;

[0047] (2) Hydrolysis: Add 9 parts by weight of pectinase to the yellow peach pulp prepared in step (1), and then hydrolyze it at a temperature of 54-56°C for 1.2 hours to obtain a yellow peach hydrolyzate;

[0048] (3) Fermentation: Add 18 parts by weight of glucose after cleaning and disinfection, 6 parts by weight of Angel Brewing high-activity dry yeast, 12 parts by weight of licorice and 12 parts by weight of chrysanthemum to the yellow peach hydrolyzate prepared in step (2), After mixing, put the mixture into a fermenter for sealed fermentation, and ferment twice in a row. The first fermentation temperature is 3...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a yellow peach fruit wine. A fertilizer is prepared from, by weight, 20-25 parts of dry sheep manure, 10-15 parts of dry chicken manure, 10-15 parts of dry pig manure, 10-15 parts of plant ash, 3-5 parts of monopotassium phosphate, 3-5 parts of urea and 0.2-0.5 part of bacterial manure. Meanwhile, the invention discloses a preparation method of the fertilizer. By means of the reasonable fertilizer formula and the reasonable preparation method, the fertilizer obtained finally increases the conversion and utilization rate of nutriments and also can eliminate germs and worm eggs, and the application dose of organic fertilizer, especially, bacterial manure is greatly reduced; the fertilizer contains nitrogen-fixing bacteria and phosphorus-dissolving and potassium-dissolving bacteria, medium trace elements are also added, medium trace elements such as zinc and boron needed for growth of yellow peaches can be supplemented while the nitrogen fertilizer utilization rate can be increased, and thus the yield and quality of yellow peaches are greatly improved; besides, the raw materials are easy to obtain, and the preparation cost is low.

Description

technical field [0001] The invention relates to a fertilizer for growing peach trees and a preparation method thereof, in particular to a yellow peach fruit wine and a preparation method thereof, belonging to the technical field of fruit tree fertilizers. Background technique [0002] Yellow peach, a kind of peach, is cultivated more in North Central, Northwest, and Southwest. With the development of storage and processing, the cultivation area in North China, Northeast China, East China and other places is also expanding day by day. The skin and flesh of yellow peach are golden yellow, the flesh is firm, juicy and sweet, and is loved by consumers. [0003] Yellow peaches are also rich in vitamins, cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body, such as selenium and zinc, which are significantly higher than other peaches, and also contain malic acid, citric acid and other ingredients . It has remarkable effects in laxative, h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/06C12G3/02A61K36/484A61P1/14
CPCC12G3/06A61K36/287A61K36/484C12G3/02
Inventor 赵迎军李军华李正凯
Owner 句容市后白镇锦花黄桃专业合作社
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com