Processing method for longan fruit wine

A technology of longan fruit wine and a processing method, which is applied to the processing field of fruit wine, can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low longan juice yield, etc., so as to overcome the poor filtering effect, improve the juice yield and ensure the taste. Effect

Inactive Publication Date: 2017-09-19
合肥诺邦生物科技有限公司
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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 the existing longan fruit wine has defects such as low longan juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other defects in the production method of the existing longan fruit wine. The processing method of longan fruit wine with mellow 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 fresh, disease-free longan 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned longan 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: extract the juice from the compound enzyme-treated slurry and filter to obtain longan pulp;

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

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

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

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PUM

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Abstract

The invention discloses a processing method of longan fruit wine. Fresh, disease-free longan is screened out and cleaned, mixed with bran, beating, compound enzyme treatment, juice extraction, filtration, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The longan wine brewed by the invention has strong fruity 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 longan 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. Invention content: [0003] The technical problem to be solved by the present invention is that the existing longan fruit wine has defects such as low longan juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/07C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/063C12H1/165
Inventor 占丹丹
Owner 合肥诺邦生物科技有限公司
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