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Processing method of rambutan fruit wine

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

Inactive Publication Date: 2017-09-12
合肥诺邦生物科技有限公司
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  • 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 rambutan fruit wine has defects such as low rambutan juice yield, poor enzymolysis effect, long aging time of fruit wine and unstable color in the production method of existing rambutan fruit wine. Processing method of rambutan fruit wine with strong taste, mellow fruity taste, 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 rambutan 80kg after cleaning, as a spare raw material;

[0021] B. Mixing and beating: the cleaned rambutan is mixed with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, and 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 rambutan pulp;

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

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter rambutan liquid;

[0026] G. Yeast strain: isolate fruit...

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PUM

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Abstract

The invention discloses a processing method of rambutan fruit wine. Fresh and disease-free rambutan 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 rambutan 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 processing method of fruit wine, in particular to a processing method of rambutan 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 rambutan fruit wine has defects such as low rambutan juice yield, poor enzymolysis effect, long aging time of fruit wine and uns...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/052C12H1/07C12H1/16C12R1/865
CPCC12G3/02C12H1/0416C12H1/063C12H1/165
Inventor 占丹丹
Owner 合肥诺邦生物科技有限公司
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