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Brewing method of coconut fruit wine

A technology for coconut and fruit wine, applied in the field of fruit wine brewing, can solve the problems of long aging time of fruit wine, low coconut juice yield, poor enzymatic hydrolysis effect, etc., and achieves the advantages of overcoming poor filtering effect, improving juice yield and reducing time. Effect

Inactive Publication Date: 2017-10-13
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 coconut fruit wine has defects such as low yield of coconut juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing coconut fruit wine. The brewing method of coconut 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 coconut 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned coconut 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: extract the juice from the slurry treated with compound enzymes, and filter to obtain coconut pulp;

[0024] E, enzymatic clarification: add pectinase 0.3kg to the weight of coconut pulp, control temperature 45 ℃, time 2 hours, make coconut liquid;

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

[0026] G. Yeast strain: isolate fruit wine yeast from the surfac...

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PUM

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Abstract

The invention discloses a brewing method of coconut fruit wine. The brewing method comprises the following steps: screening fresh and pollution-free coconuts and mixing the coconuts with wheat bran; pulping a mixture, treating with a complex enzyme, squeezing, filtering, clarifying by an enzyme method, carrying out ultra-filtration, carrying out yeast fermentation, carrying out clarification treatment, ageing, packaging and sterilizing to obtain a finished product. The coconut fruit wine brewed by the brewing method has a rich fruity aroma, stable color and luster, a mellow mouthfeel and good quality and the utilization rate of the raw materials is improved.

Description

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

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 李立侠
Owner 合肥侠分易生物科技有限公司