Brewing method of wax apple fruit wine

A lotus mist and fruit wine technology, which is applied in the field of fruit wine brewing, can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, and low yield of lotus mist juice, so as to overcome poor filtering effect, increase juice yield, reduce the effect of time

Inactive Publication Date: 2017-08-18
合肥联森鑫智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing lotus mist fruit wine has defects such as low yield of lotus mist juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of lotus mist fruit wine. The brewing method of Lianwu fruit wine 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 80kg of fresh, disease-free lotus mist and wash it as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned lotus mist 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: the slurry treated with compound enzymes is squeezed and filtered to obtain lotus fruit pulp;

[0024] E. Enzymatic clarification: Add 0.3 kg of pectinase to the weight of the lotus mist pulp, control the temperature at 45°C, and take 2 hours to obtain the lotus mist liquid;

[0025] F, ultrafiltration: adopt the chitosan-isinglass combination method to filter lotus mist liquid;

[0026] G. Yeast strain: ...

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PUM

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Abstract

The invention discloses a brewing method of lotus mist fruit wine. Fresh and disease-free lotus mist is screened and washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The lotus mist wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing lotus mist 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. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing lotus mist fruit wine has defects such as low yield of lotus mist juice, poor enzymatic hydrolysis effect, long aging time of frui...

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 王斌
Owner 合肥联森鑫智能科技有限公司
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