Processing method of elaeagnus conferta fruit wine

A processing method and technology for goat milk fruit, applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, low yield of goat milk fruit juice, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect and improve the juice yield. , to ensure the effect of pure taste

Inactive Publication Date: 2016-08-31
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
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  • 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, unsta

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A. Raw material pretreatment: select 80 kg of fresh, disease-free goat milk fruit and wash it as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned goat milk fruit with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is performed;

[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: the slurry treated with compound enzymes is squeezed and filtered to obtain goat milk fruit pulp;

[0024] E. Enzymatic clarification: add 0.3 kg of pectinase to the weight of goat milk fruit pulp, control the temperature at 45 ° C, and take 2 hours to obtain goat milk fruit juice;

[0025] F, ultrafiltration: adopt the chitosan-isinglass combination method to filter the goat milk juice;

[002...

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PUM

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Abstract

The invention discloses a processing method of elaegnus conferta fruit wine. The processing method comprises the following steps: screening out fresh and disease-free elaegnus conferta, cleaning, 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, and sterilizing to obtain the finished product. The processed elaegnus conferta 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 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): C12G3/02C12R1/865
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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