Brewing method of elaeagnus conferta wine

A goat milk fruit and fruit wine technology, applied in the field of fruit wine brewing, can solve the problems of low juice yield of goat milk fruit, long aging time of fruit wine, poor enzymatic hydrolysis effect, etc., to overcome poor filtering effect, improve juice yield, Ensure pure taste effect

Inactive Publication Date: 2017-08-18
合肥侠分易生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing goat milk fruit wine has defects such as low juice yield of goat milk fruit, poor enzymatic hydrolysis effect, long aging time of fruit wine, u

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw material pretreatment: select 80 kg of fresh, disease-free goat milk fruit and wash it as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned goat milk fruit 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 goat milk fruit pulp;

[0024] E. Enzymatic clarification: add 0.3 kg of pectinase to the weight of goat milk fruit pulp, control the temperature at 45 ° C, and take 2 hours to obtain goat milk fruit juice;

[0025] F, ultrafiltration: adopt the chitosan-isinglass combination method to filter the goat milk juice;

[002...

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PUM

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Abstract

The invention discloses a brewing method of goat's milk fruit wine. Fresh and disease-free goat's milk fruit is screened out, washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, and ultrafiltered , Yeast fermentation, clarification treatment, aging, packaging, sterilization, finished products. The goat's milk fruit 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 goat milk 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 goat milk fruit wine has defects such as low juice yield of goat milk fruit, poor enzymatic hydrolysis effect, long aging time of f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 李立侠
Owner 合肥侠分易生物科技有限公司
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