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Method for processing honey peach fruit wine

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

Inactive Publication Date: 2016-11-09
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 peach fruit wine has defects such as low peach juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing peach fruit wine. Peach fruit wine processing method with mellow fruity 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 juicy peach 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned peaches with 20kg of bran, the fineness of the bran 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 peach pulp;

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

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

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

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PUM

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Abstract

The invention discloses a method for processing honey peach fruit wine. The method includes screening fresh honey peaches without diseases and cleaning the fresh honey peaches; mixing the fresh honey peaches and bran with one another to obtain mixtures; mashing the mixtures to obtain pulp; treating the pulp by the aid of complex enzymes; squeezing juice from the pulp; filtering the juice; clarifying the juice by the aid of enzymatic processes; carrying out ultra-filtration on the juice; fermenting the juice by the aid of yeast to obtain fermented liquid; clarifying and treating the fermented liquid; aging the fermented liquid; packaging the fermented liquid; sterilizing the fermented liquid; obtaining a finished product. The method has the advantages that the honey peach fruit wine made by the aid of the method has strong fruity aroma, stable colors and mellow taste and is high in quality, and the utilization rate of raw materials can be increased.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of peach 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 peach fruit wine has defects such as low peach 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): C12G3/02C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司