Method for preparing Ruan'er pear blended wine

A soft pear and wine preparation technology, which is applied in the field of food processing, can solve the problems of complicated production processes, poor quality control, rot and deterioration of soft pears, etc., so as to prolong the eating time, improve the quality of the wine and shorten the production cycle. Effect

Inactive Publication Date: 2017-07-11
GANSU AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the storage and consumption of Ruaner pear are limited by time and climate
When spring comes every year, due to the warmer weather, the storage of Ruaner pears has become a difficult problem for farmers. Especially in recent years, the average temperature in winter in Lanzhou, Baiyin and other areas of Gansu Province is generally high, making Ruaner pears in the storage process. Prone to rot and deterioration, resulting in a lot of waste
And the renting of cold storage by farmers will increase the sales cost of Ruaner pears and reduce the profits of farmers
At the same time, alcoholic drinks using Ruaner pears as raw materials are still rare in the market. Even if they exist, they are mainly fruit wines brewed by traditional fermentation techniques, which will lead to long production cycles, complicated production processes, and high costs. High quality, poor quality control and other issues have brought certain difficulties to the processing and production of Ruaner pears
[0005] In order to solve the seasonal and storage problems of Ruanerli pear consumption, as well as the inconvenience of using traditional fermentation methods to produce fruit wine, it is necessary to develop a kind of Ruanerli prepared wine and design a preparation method for Ruanerli prepared wine

Method used

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Effect test

preparation example Construction

[0015] This specific embodiment adopts the following technical scheme: a preparation method of Ruaner pear brewed wine, the preparation steps of which are: (1) Preparation of Ruaner pear juice: selecting no mildew and no pests and diseases as raw materials for processing, and cleaning the surface of the fruit Finally, thaw in the air at 30-35°C for 4-6 hours, and when there is more juice oozing out of the Ruaner pear, it can be transferred to a water bladder press for pressing. The operating pressure is 250 Kpa, intermittent Treat 3 times, each treatment time is 2-3 minutes, then add 0.030 g / Kg pectinase to the squeezed juice, and let it stand for 1 hour at 35°C. After enzymatic hydrolysis, the fruit juice was centrifuged and clarified at a speed of 5000 r / min for 1 min to remove pomace and obtain clarified fruit juice for later use.

[0016] (2) Preparation of base wine: Add high-quality brandy with an alcohol content of 40-45% and high-quality wine essence with an alcohol co...

Embodiment 1

[0019] Embodiment 1: a kind of preparation method of soft pear prepared wine, its preparation steps are:

[0020] (1) Preparation of Ruan'er pear juice: select fruits without mildew and no diseases and insect pests as processing raw materials. After cleaning the surface of the fruit, thaw in the air at 30-35°C for 4-6 hours, and wait for the Ruan'er pears to have more When the juicy juice oozes out, it can be transferred to the water bladder press for squeezing treatment. The operating pressure is 250 Kpa, and the intermittent treatment is performed 3 times, and the treatment time is 2-3 minutes each time. Then add 0.030 g / Kg of pectinase was left to stand for 1 h at 35°C. After enzymatic hydrolysis, the fruit juice was centrifuged and clarified at a speed of 5000 r / min for 1 min to remove pomace and obtain clarified fruit juice for later use.

[0021] (2) Preparation of base wine: Add high-quality brandy with an alcohol content of 45% and high-quality wine essence with an a...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of soft pear prepared wine, its preparation steps are:

[0024] (1) Preparation of Ruan'er pear juice: select fruits without mildew and no diseases and insect pests as processing raw materials. After cleaning the surface of the fruit, thaw in the air at 30-35°C for 4-6 hours, and wait for the Ruan'er pears to have more When the juicy juice oozes out, it can be transferred to the water bladder press for squeezing treatment. The operating pressure is 250 Kpa, and the intermittent treatment is performed 3 times, and the treatment time is 2-3 minutes each time. Then add 0.030 g / Kg of pectinase was left to stand for 1 h at 35°C. After enzymatic hydrolysis, the fruit juice was centrifuged and clarified at a speed of 5000 r / min for 1 min to remove pomace and obtain clarified fruit juice for later use.

[0025] (2) Preparation of base wine: Add high-quality brandy with an alcohol content of 40% and high-quality wine essence with an a...

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PUM

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Abstract

The invention discloses a method for preparing Ruan'er pear blended wine, and relates to the technical field of food processing. The method comprises the preparation steps of Ruan'er pear juice preparation, base wine preparation, and finished wine blending. Through blending of a Ruan'er pear juice with brandy and grape alcohol, the prepared Ruan'er pear blended wine is suitable for people consumer tastes, can well keep the original flavor of Ruan'er pear, and also has mellow fragrance of the prepared base wine; the Ruan'er pear juice not only can improve the color and luster of the base wine but also can improve the original nutritional value and health care functions of the base wine, improves the added value of the Ruan'er pear, opens up the Ruan'er pear application field, and prolongs the eating time; the method can effectively solve Ruan'er pear consumption seasonality and the problems in the storage process of the Ruan'er pear, and has good social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soft pear prepared wine. Background technique [0002] Ruaner pear, also known as perfume pear and Xiaoli pear, belongs to the autumn pear species of Rosaceae (Rosales) apple subfamily (Pomoideae) pear genus (Pyrus.L). Jingyuan has the largest reserved area and has a long history of planting. As early as in Qing Kangxi’s "Recompilation of Jingyuan Weizhi", there are related records: "Perfume pears, that is, Xiaoli pears. It is rare in other places, and it matures in late autumn. , chew without dregs, freeze and release into juice in winter and spring, natural and sweet, and a true treasure." [0003] The fruit of Ruaner pear is flat and round, with a uniform size and a single fruit weighing 40-120 g. It usually ripens after the annual frost solar term. The fruit grains are blue-yellow at first ripening, with slight acidity. After being frozen and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 张波韩舜愈张辉盛文军李敏
Owner GANSU AGRI UNIV
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