Fermented seedless yellow-skinned green plum fruit wine and production method thereof

Abstract

The invention discloses a fermented seedless clausena lansium and green-plum fruit wine and a production method thereof. The production method comprises the following steps of conducting selection, cleaning and crushing on seedless clausena lansium and green plums, then adding pectinase three times for enzymolysis, adding yeast for low-temperature fermentation, finally conducting two-stage variable-temperature aging, clarifying, freezing and a filter post-processing step, and obtaining the fermented seedless clausena lansium and green-plum fruit wine. The fermented seedless clausena lansium and green-plum fruit wine produced according to the production method presents seedling yellow and sandy brown, is rich in combined fruit flavor, more alcoholic and stable in wine body, rich in nutrition component and good in health care effect and capable of effectively overcoming the shortcomings that a single-fruit fermented wine is singular in taste and nutrition component and limited in health care function.

Description

technical field

[0001] The invention relates to a fermented fruit wine, in particular to a fermented seedless yellow plum fruit wine and a production method thereof. Background technique

[0002] Yunan seedless yellow skin has large fruit, thick flesh, juicy, bright color and delicious taste, and has become a treasure among more than ten kinds of seedless yellow skin. Seedless yellow skin has high nutritional value. Every 100 grams of fruit contains 43.8 mg of vitamin C and a variety of amino acids. Seedless wampee fruit also has high medicinal value. The leaves, fruits and seeds can be used as medicine. Huangpiguo" said. The peel can relieve wind and swelling, and remove malnutrition; the seeds can cure hernia, centipede bites and head sores in children. Green plum is a green fruit, which contains various acids such as citric acid, tannic acid, tartaric acid, and various mineral elements such as potassium, calcium, and iron. Blood, enhance liver function, prevent high b...

Examples

preparation example Construction

[0059] 1, the preparation method of the bentonite GB solution involved in the present invention is as follows:

[0060] Mix bentonite GB (Shanghai Dingtang International Trade Co., Ltd.) and warm water at 35-40°C at a ratio of 1g: 18mL, and wait until bentonite GB is completely dissolved to obtain a bentonite GB solution.

[0061] 2, the preparation method of the casein solution involved in the present invention is as follows:

[0062] First mix casein (French Raman Group) and 2.5-3% (v / v) food-grade citric acid solution at a ratio of 1g: 2.5mL, and then dissolve it in a water bath at a temperature of 48°C-51°C. The protein is completely dissolved to obtain a casein solution.

Embodiment 1

[0064] (1) Broken: Mix the selected and cleaned seedless yellow skin and green plum according to the mass ratio of 2.1:1.3 and then crush to obtain fruit mash;

[0065] (2) Three times of enzymatic hydrolysis: on the basis of the preliminary test, first add pectinase EX-V (Shanghai Jietu Industry and Trade Co., Ltd.) to carry out an enzymatic hydrolysis at 18.8°C for 4.5 hours to obtain the first enzymatic hydrolysis Solution, wherein, pectinase EX-V is added according to the final concentration of 23mg / L in enzymolysis system; ℃ for the second enzymatic hydrolysis, enzymatic hydrolysis for 6 hours, to obtain the second enzymatic hydrolysis solution, in which protease was added at a final concentration of 31 mg / L in the enzymatic hydrolysis system; then pectinase EXTRAZYME was added TM (French Raman Group) carried out three enzymatic hydrolysis at 19.4°C for 5 hours to obtain the third enzymatic hydrolysis solution, in which pectinase EXTRAZYME TM Add according to the final c...

Embodiment 2

[0072] (1) Broken: Mix the selected and cleaned seedless yellow skin and green plum according to the mass ratio of 2.3:1.4 and then crush to obtain fruit mash;

[0073] (2) Three times of enzymatic hydrolysis: on the basis of the preliminary test, first add pectinase EX-V (Shanghai Jietu Industry and Trade Co., Ltd.) to carry out an enzymatic hydrolysis at 19.1°C for 4.8 hours to obtain the first enzymatic hydrolysis Solution, wherein, pectinase EX-V is added according to the final concentration of 24.5mg / L in the enzymolysis system; then add food-grade neutral protease heshibi-18 (Ningxia Heshibi Biotechnology Co., Ltd.) Second enzymatic hydrolysis, enzymatic hydrolysis for 7 hours, to obtain the second enzymatic hydrolysis solution, in which, protease was added at a final concentration of 33 mg / L in the enzymatic hydrolysis system; then pectinase EXTRAZYME was added TM Carry out three enzymatic hydrolysis at 19.9°C for 5.5 hours to obtain the third enzymatic hydrolysis solut...

technical field

[0001] The invention relates to a fermented fruit wine, in particular to a fermented seedless yellow plum fruit wine and a production method thereof. Background technique

[0002] Yunan seedless yellow skin has large fruit, thick flesh, juicy, bright color and delicious taste, and has become a treasure among more than ten kinds of seedless yellow skin. Seedless yellow skin has high nutritional value. Every 100 grams of fruit contains 43.8 mg of vitamin C and a variety of amino acids. Seedless wampee fruit also has high medicinal value. The leaves, fruits and seeds can be used as medicine. Huangpiguo" said. The peel can relieve wind and swelling, and remove malnutrition; the seeds can cure hernia, centipede bites and head sores in children. Green plum is a green fruit, which contains various acids such as citric acid, tannic acid, tartaric acid, and various mineral elements such as potassium, calcium, and iron. Blood, enhance liver function, prevent high b...

Examples

preparation example Construction

[0059] 1, the preparation method of the bentonite GB solution involved in the present invention is as follows:

[0060] Mix bentonite GB (Shanghai Dingtang International Trade Co., Ltd.) and warm water at 35-40°C at a ratio of 1g: 18mL, and wait until bentonite GB is completely dissolved to obtain a bentonite GB solution.

[0061] 2, the preparation method of the casein solution involved in the present invention is as follows:

[0062] First mix casein (French Raman Group) and 2.5-3% (v / v) food-grade citric acid solution at a ratio of 1g: 2.5mL, and then dissolve it in a water bath at a temperature of 48°C-51°C. The protein is completely dissolved to obtain a casein solution.

Embodiment 1

[0064] (1) Broken: Mix the selected and cleaned seedless yellow skin and green plum according to the mass ratio of 2.1:1.3 and then crush to obtain fruit mash;

[0065] (2) Three times of enzymatic hydrolysis: on the basis of the preliminary test, first add pectinase EX-V (Shanghai Jietu Industry and Trade Co., Ltd.) to carry out an enzymatic hydrolysis at 18.8°C for 4.5 hours to obtain the first enzymatic hydrolysis Solution, wherein, pectinase EX-V is added according to the final concentration of 23mg / L in enzymolysis system; ℃ for the second enzymatic hydrolysis, enzymatic hydrolysis for 6 hours, to obtain the second enzymatic hydrolysis solution, in which protease was added at a final concentration of 31 mg / L in the enzymatic hydrolysis system; then pectinase EXTRAZYME was added TM (French Raman Group) carried out three enzymatic hydrolysis at 19.4°C for 5 hours to obtain the third enzymatic hydrolysis solution, in which pectinase EXTRAZYME TM Add according to the final c...

Embodiment 2

[0072] (1) Broken: Mix the selected and cleaned seedless yellow skin and green plum according to the mass ratio of 2.3:1.4 and then crush to obtain fruit mash;

[0073] (2) Three times of enzymatic hydrolysis: on the basis of the preliminary test, first add pectinase EX-V (Shanghai Jietu Industry and Trade Co., Ltd.) to carry out an enzymatic hydrolysis at 19.1°C for 4.8 hours to obtain the first enzymatic hydrolysis Solution, wherein, pectinase EX-V is added according to the final concentration of 24.5mg / L in the enzymolysis system; then add food-grade neutral protease heshibi-18 (Ningxia Heshibi Biotechnology Co., Ltd.) Second enzymatic hydrolysis, enzymatic hydrolysis for 7 hours, to obtain the second enzymatic hydrolysis solution, in which, protease was added at a final concentration of 33 mg / L in the enzymatic hydrolysis system; then pectinase EXTRAZYME was added TM Carry out three enzymatic hydrolysis at 19.9°C for 5.5 hours to obtain the third enzymatic hydrolysis solut...

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