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Method for making plum fruit wine

A technology for fruit wine and plums, which is applied in the field of preparation of plum fruit wine, can solve the problems of heavy color, poor appearance authenticity, and few nutrients, and achieves the effects of reducing alcohol content, mild fermentation conditions, and improving fermentation power.

Inactive Publication Date: 2017-10-03
贵州穗蓝酒业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit wines currently on the market are grape wines, while there are few other types of fruit wines. Most of them are blended with white wine or soaked in white wine. The appearance is poor in authenticity, heavy in color and less in nutritional content

Method used

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  • Method for making plum fruit wine
  • Method for making plum fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of plum wine, comprising the following steps:

[0026] (1) Pretreatment: select plums with plump flesh, bright color and no mechanical damage, after removing the pit, add 40% water of the quality of the pitted pulp, and beat to obtain a slurry;

[0027] (2) Enzymolysis: the slurry is sent to the enzymolysis tank, after stirring for 8-in, add 10% compound enzyme solution of the mass of the slurry, and add the compound enzyme solution to the slurry at a rate of 200ml / min, Continue to stir for 30 minutes to obtain an enzymolysis solution; the compound enzyme solution is to mix pectinase, cellulase, and α-amylase at a mass ratio of 1.8:0.6:0.2, and then add water to adjust to a content of 50%. solution;

[0028] (3) Inactivation: Send the enzymolysis solution to a high-temperature tank, heat up to 80°C, and stir for 20 minutes;

[0029] (4) Fermentation: Send the enzymolysis solution to the fermenter, add fructose, adjust the sugar content of the enzy...

Embodiment 2

[0035] A preparation method of plum wine, comprising the following steps:

[0036] (1) Pretreatment: select plums with plump flesh, bright color and no mechanical damage, after removing the pit, add 50% water of the quality of the pitted pulp, and beat to obtain a slurry;

[0037] (2) Enzymolysis: send the slurry to the enzymolysis tank, after stirring for 12 minutes, add 20% of the mass of the slurry compound enzyme solution, add the compound enzyme solution to the slurry at a rate of 300ml / min, and continue stirring 40min to obtain an enzymolysis solution; the compound enzyme solution is to mix pectinase, cellulase, and α-amylase in a mass ratio of 2.2:0.9:0.4, and then add water to form a solution with a content of 60%. Can;

[0038] (3) Inactivation: Send the enzymolysis solution to a high-temperature tank, heat up to 90°C, and stir for 30 minutes;

[0039] (4) Fermentation: Send the enzymolysis solution to the fermenter, add fructose, adjust the sugar content of the enz...

Embodiment 3

[0045] A preparation method of plum wine, comprising the following steps:

[0046] (1) Pretreatment: select plums with plump flesh, bright color and no mechanical damage, after removing the pit, add 45% water of the quality of the pitted pulp, and beat to obtain a slurry;

[0047] (2) Enzymolysis: send the slurry to the enzymolysis tank, after stirring for 10 minutes, add 15% compound enzyme solution of the mass of the slurry, add the compound enzyme solution to the slurry at a rate of 250ml / min, and continue stirring 35min to obtain an enzymolysis solution; the compound enzyme solution is to mix pectinase, cellulase and α-amylase in a mass ratio of 2:0.8:0.3, and then add water to form a solution with a content of 55%. Can;

[0048] (3) Inactivation: Send the enzymolysis solution to a high-temperature tank, heat up to 85°C, and stir for 25 minutes;

[0049] (4) Fermentation: Send the enzymolysis solution to the fermenter, add fructose, adjust the sugar content of the enzymo...

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Abstract

The invention relates to the technical field of health drinks and in particular relates to a method for making plum fruit wine. The method comprises steps of pretreatment, enzymolysis, fermentation, sterilization, blending and aging. By adopting the method provided by the invention, the plum fruit wine is relatively natural and has clean and elegant fruit and wine fragrance; due to enzyme deactivation treatment and sterilization treatment, effects of rotting prevention, sterilization and oxidation prevention are effectively achieved in the making process; in the making process, yeast and infectious microbes are effectively inhibited and terminated, so that the plum fruit wine made by using the method is relatively safe and sanitary and high in quality.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a preparation method of plum wine. Background technique [0002] Plum is a plant of the genus Prunus in the Rosaceae. It is also known as Jiaqingzi, Bulin, Plum, Yuhuang Plum, and Shan Plum. Its fruit matures between July and August. It is plump, round, exquisite, beautiful in shape and sweet in taste. It is people's favorite. One of the most popular fruits; plums are sour, can promote the secretion of gastric acid and gastric digestive enzymes, and can promote gastrointestinal peristalsis, so it can improve appetite and promote digestion, especially for those with gastric acid deficiency, fullness after eating, and constipation Effective, amino acids such as serine, glycine, proline, and glutamine in fresh plum meat have diuretic and swelling effects, and have an auxiliary therapeutic effect on liver cirrhosis; plums contain a variety of nutrients, which can beautify the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 龙占潜龙宪恩
Owner 贵州穗蓝酒业科技有限公司
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