Method for processing mangosteen liquor

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

Inactive Publication Date: 2016-09-07
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 mangosteen fruit wine has defects such as low yield of mangosteen juice, poor enzymolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of mangosteen fruit wine. Mangosteen 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 mangosteen 80kg after cleaning, as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned mangosteen 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: juice the slurry treated with compound enzymes and filter to obtain mangosteen pulp;

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

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

[0026] G. Yeast strain: isolate fruit wine yeas...

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PUM

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Abstract

The invention discloses a method for processing mangosteen liquor. The method comprises the following steps: screening fresh and disease-free mangosteen, washing, mixing with wheat bran, pulping, treating with complex enzyme, squeezing, filtering, performing enzymic clarification, performing ultrafiltration, fermenting with yeast, clarifying, aging, packaging, and sterilizing, thereby obtaining a finished product. The mangosteen liquor brewed by using the method is thick in fruit fragrance, stable in color, mellow in taste and good in quality, and moreover 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 mangosteen 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 mangosteen fruit wine has defects such as low yield of mangosteen juice, poor enzymolysis effect, long aging time of fruit wine, un...

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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