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Preparation method of functional pomegranate ice wine

A pomegranate ice wine, functional technology, applied in the field of preparation of functional pomegranate ice wine, can solve the problems of poor microbial stability, sour taste, etc., achieve small loss of aroma and nutrition, low cost, prevent adverse chemical changes and biochemical changes and flavor effect

Inactive Publication Date: 2017-03-29
BIOLOGY INST OF SHANDONG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method adopts natural freezing and concentration, and uses peanut red coat as an auxiliary material to brew pomegranate ice wine, and uses malic acid-lactic acid secondary fermentation in the fermentation process, which solves the problems of sour taste and poor microbial stability, and the prepared ice wine tastes round and smooth. Gentle and has certain health benefits at the same time

Method used

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  • Preparation method of functional pomegranate ice wine
  • Preparation method of functional pomegranate ice wine
  • Preparation method of functional pomegranate ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method for functional pomegranate ice wine, comprising the steps of:

[0049](1) Peel the mature pomegranates with a sugar content greater than 150g / L and no mildew and insect damage, and remove the membranes, and put the grains into a sterile fresh-keeping bag;

[0050] (2) Put the bagged pomegranate seeds in step (1) into -8°C outdoor natural freezing for 8 hours, then crush them at -4°C to remove the solid ice slag on the surface to obtain concentrated pomegranate with a sugar content of 280mg / L juice;

[0051] (3) Add 80 mg / L sulfurous acid and 40 mg / L pectinase to the concentrated pomegranate juice prepared in step (2). Perform color protection and enzymatic treatment to obtain clarified pomegranate juice;

[0052] (4) in the clarified pomegranate juice of step (3), add peanut red coat according to the addition amount of 60g / L;

[0053] (5) Weigh active dry yeast, add it to pomegranate juice with a mass fraction of 5%, and activate it at 30°C for 2...

Embodiment 2

[0058] A preparation method for functional pomegranate ice wine, comprising the steps of:

[0059] (1) Peel the mature pomegranates with a sugar content greater than 150g / L and no mildew and insect damage, and remove the membranes, and put the grains into a sterile fresh-keeping bag;

[0060] (2) Put the bagged pomegranate seeds in step (1) into -10°C for natural freezing outdoors for 10 hours, crush them at -6°C to remove the solid ice slag on the surface, and obtain concentrated pomegranate with a sugar content of 310g / L juice;

[0061] (3) Add 90 mg / L sulfurous acid and 50 mg / L pectinase to the concentrated pomegranate juice prepared in step (2). Perform color protection and enzymatic treatment to obtain clarified pomegranate juice;

[0062] (4) in the clarified pomegranate juice of step (3), add peanut red coat according to the addition amount of 80g / L;

[0063] (5) Weigh active dry yeast, add it to pomegranate juice with a mass fraction of 5%, and activate it for 20 to...

Embodiment 3

[0068] A preparation method for functional pomegranate ice wine, comprising the steps of:

[0069] (1) Peel the mature pomegranates with a sugar content greater than 150g / L and no mildew and insect damage, and remove the membranes, and put the grains into a sterile fresh-keeping bag;

[0070] (2) Put the bagged pomegranate seeds in step (1) into -10°C for natural freezing outdoors for 10 hours, and crush them at -8°C to remove the solid ice slag on the surface to obtain concentrated pomegranate with a sugar content of 340g / L juice;

[0071] (3) Add 100 mg / L sulfurous acid and 60 mg / L pectinase to the concentrated pomegranate juice prepared in step (2). Perform color protection and enzymatic treatment to obtain clarified pomegranate juice;

[0072] (4) in the clarified pomegranate juice of step (3), add peanut red coat according to the addition amount of 90g / L;

[0073] (5) Weigh active dry yeast, add it to pomegranate juice with a mass fraction of 5%, and activate it at 30°...

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Abstract

The invention provides a preparation method of a functional pomegranate ice wine. The preparation method comprises the following steps: picking matured pomegranates, peeling the pomegranates by hands, removing the membranes, filling the pomegranate grains into a sterile fresh-keeping bag, naturally freezing the pomegranate grains in outdoor at a temperature of -8 to 5 DEG C, grinding pomegranate grains at a temperature of -8 to 4 DEG C, removing the solid broken ice on the surface, subjecting the frozen and concentrated pomegranate juice to color protection and enzymatic hydrolysis, adding red peanut coats according to a certain ratio, taking active dry yeast as the distiller's yeast to carry out low temperature fermentation, then inoculating lactobacillus to carry out secondary fermentation, and finally carry out ageing to obtain the functional pomegranate ice wine, which has a brown-red color and luster, is clear and transparent, and has a health care function.

Description

technical field [0001] The invention relates to a preparation method of functional pomegranate ice wine, which belongs to the technical field of fruit wine preparation. Background technique [0002] Pomegranate is a perennial deciduous shrub belonging to the Pomegranate family. Because of its rich nutrition, high medicinal value and strong health care function, it has attracted more and more attention from people, and the consumer groups have continued to increase, and the industry has developed rapidly. According to statistics, the current pomegranate planting area in China is about 11.78hm 2 , surpassing Iran, ranking first in the world. Pomegranate fruit is rich in nutrition, rich in carbohydrates, proteins, various amino acids, trace elements and various vitamins necessary for the human body, and the content of vitamin C is more than 2 times higher than that of apples and pears. Pomegranate has nutritional and health effects such as softening blood vessels, lowering bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/025
Inventor 刘可春楚杰刘亚萍韩利文何秋霞韩建张云王荣春郭敬兰李今
Owner BIOLOGY INST OF SHANDONG ACAD OF SCI
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