Processing method for muskmelon fruit wine

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

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
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing melon fruit wine has defects such as low melon juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of melon fruit wine. Melon fruit wine processing method 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 melon 80kg after cleaning, as spare raw material;

[0021] B, mixing, beating: mix the washed melon 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 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: the slurry treated with compound enzymes is squeezed and filtered to obtain melon pulp;

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

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

[0026] G. Yeast strain: isolate fruit wine yeast from the surface of me...

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Abstract

The invention discloses a processing method for muskmelon fruit wine. The processing method comprises the following steps: screening out and cleaning fresh muskmelons without diseases, mixing the fresh muskmelons with bran, pulping, treating with complex enzyme, juicing, filtering, clarifying through an enzyme process, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarifying treatment, ageing, packaging, and sterilizing to obtain finished products. The muskmelon fruit wine brewed by the processing method is strong in fruit flavor, is stable in color and luster, is thick in mouthfeel, and is good in quality, and the utilization rate of raw materials is increased.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of melon 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 melon fruit wine has defects such as low melon juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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