Preparation method of red pomelo wine

A technology of red heart honey pomelo and fruit wine, which is applied in the field of wine making, can solve the problems that the process needs to be further optimized and the fruit wine is less, and achieve the effects of increasing the stability of fruit juice, high drinking value and improving purity

Active Publication Date: 2017-10-03
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the deep processing of honey pomelo is mainly fruit juice, canned food, jam and ...

Method used

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  • Preparation method of red pomelo wine

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Experimental program
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Effect test

Embodiment 1

[0021] The preparation method of a kind of red heart pomelo fruit wine of the present embodiment comprises the following steps:

[0022] (1) Raw material processing: select mature red pomelo with plump and uniform pulp, peel and remove the pulp, take the pulp, and grind into pulp;

[0023] (2) Enzymolysis treatment: add pectinase with a weight of 0.3% of the pulp weight to the above-mentioned fruit pulp, mix and stir evenly, and treat with ultrasonic wave for 6min, the power of ultrasonic wave is 150W, the frequency is 30KHz, stop the ultrasonic wave, 45°C Incubate in a water bath for 2h, and centrifuge at 2500r / min for 8min, filter to get the filtrate, adjust the pH of the filtrate to 3.5, and obtain pomelo juice;

[0024] (3) Debittering: add naringinase of 0.01% by weight of the pomelo juice to the above-mentioned pomelo juice, mix and stir evenly, leave it for 1 hour to obtain a debittering fruit juice; add the first debittering fruit juice to the first debittering juice ...

Embodiment 2

[0029] The preparation method of a kind of red heart pomelo fruit wine of the present embodiment comprises the following steps:

[0030] (1) Raw material processing: select mature red pomelo with plump and uniform pulp, peel and remove the pulp, take the pulp, and grind into pulp;

[0031] (2) Enzymolysis treatment: add pectinase with a weight of 0.5% of the pulp weight to the above-mentioned fruit pulp, mix and stir evenly, and treat with ultrasonic wave for 8min, the power of ultrasonic wave is 200W, the frequency is 40KHz, stop the ultrasonic wave, 55°C Incubate in a water bath for 3h, and centrifuge at 3000r / min for 10min, filter to get the filtrate, adjust the pH of the filtrate to 4.5, and obtain pomelo juice;

[0032] (3) Debittering: Add 0.03% naringinase by weight of the pomelo juice to the above-mentioned pomelo juice, mix and stir evenly, leave it for 2 hours to obtain a debittering fruit juice; add the first debittering fruit juice to the first debittering fruit ju...

Embodiment 3

[0037] The preparation method of a kind of red heart pomelo fruit wine of the present embodiment comprises the following steps:

[0038] (1) Raw material processing: select mature red pomelo with plump and uniform pulp, peel and remove the pulp, take the pulp, and grind into pulp;

[0039] (2) Enzymolysis treatment: add pectinase with a weight of 0.4% of the pulp weight to the above-mentioned fruit pulp, mix and stir evenly, and treat with ultrasonic wave for 7min, the power of ultrasonic wave is 180W, the frequency is 35KHz, stop the ultrasonic wave, 50 ℃ Incubate in a water bath for 2.5h, and centrifuge at 2800r / min for 9min, filter to get the filtrate, adjust the pH of the filtrate to 4, and obtain pomelo juice;

[0040](3) Debittering: Add naringinase of 0.02% of the pomelo juice weight to the above-mentioned pomelo juice, mix and stir evenly, leave it for 1.5h to obtain a debittering fruit juice; The modified activated carbon with 2% of the weight of the bitter fruit jui...

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Abstract

The invention discloses a preparation method of red pomelo wine and relates to the technical field of wine brewing. The preparation method comprises raw material treatment, enzymolysis treatment, debittering, sugar adjustment and sterilization, fermentation and aging. The enzymolysis treatment process comprises ultrasonic treatment and pectinase treatment. The debittering process utilizes combination of naringinase and modified activated carbon. The aging process utilizes a cold-hot treatment method. The red pomelo wine is clear, bright and red, has a thick fragrance, a mellow taste, a pure flavor and stable quality, has storage resistance, is rich in nutrients, is a high quality drink and has a promotion value.

Description

【Technical field】 [0001] The invention relates to the technical field of wine making, in particular to a preparation method of red heart honey pomelo wine. 【Background technique】 [0002] Red heart honey pomelo pulp is red, bright in color, sweet and fragrant, rich in protein, organic acid, vitamin C, amino acid, insulin, calcium, phosphorus, sodium and magnesium and other essential elements for human body, and has high nutritional value. At the same time, Red meat pomelo pulp is also rich in flavonoid pigments and carotenoids, which have the effects of lowering blood sugar, blood fat, weight loss, anti-oxidation, and scavenging free radicals. Regular consumption is beneficial to diseases such as hypertension, diabetes, and arteriosclerosis. It has the effect of adjuvant therapy for some patients, and also has the effect of beautifying and nourishing the skin. At present, the deep processing of pomelo is mainly fruit juice, canned food, jam and fruit vinegar, and less is us...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈庆金何慧文廖世孔黄婉覃星武黄炳高
Owner BAISE UNIV
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