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Brewing method for snake fruit wine

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

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

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing snakeskin fruit wine has defects such as low yield of snakeskin fruit juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing snakeskin fruit wine. The brewing method of snakeskin fruit wine with strong taste, mellow fruit flavor, short aging time, pure yeast and good enzymatic hydrolysis 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 snake skin fruit 80kg after cleaning, as spare raw material;

[0021] B, mixing, beating: mix the washed snake skin 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 done;

[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 snake skin fruit pulp;

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

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

[0026] ...

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PUM

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Abstract

The invention discloses a brewing method of snake skin fruit wine. Fresh, disease-free snake skin fruit is screened out, washed, mixed with bran, beating, compound enzyme treatment, juice extraction, filtration, enzymatic clarification, ultrafiltration , Yeast fermentation, clarification treatment, aging, packaging, sterilization, finished products. The snakeskin fruit wine brewed by the invention has strong fruity aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of snakeskin 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 snakeskin fruit wine has defects such as low yield of snakeskin fruit juice, poor enzymatic hydrolysis effect, long aging time of fru...

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