Processing method of lemon fruit wine

A processing method and lemon 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 lemon juice yield and the like, 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 lemon fruit wine has defects such as low lemon juice yield, poor enzymolysis effect, long wine aging time, unstable color and other defects in the production method of lemon fruit wine. The processing method of lemon fruit wine 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 lemon 80kg after cleaning, as spare raw material;

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

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

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

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

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PUM

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Abstract

The invention discloses a processing method of lemon fruit wine. The method comprises the following steps: screening out fresh disease-free lemons, cleaning, mixing with bran, pulping, carrying out composite enzyme treatment, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, clarifying, aging, packaging, and sterilizing to obtain the finished product. The lemon wine has the advantages of thick fruit aroma, stable color, pure mouthfeel and high quality, and enhances the raw material utilization ratio.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of lemon 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 lemon fruit wine has defects such as low lemon juice yield, poor enzymolysis effect, long wine aging time, unstable color and other defe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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