Processing method of wild peach fruit wine

A processing method and fruit wine technology, applied in the processing field of peach fruit wine, can solve the problems of increasing the economic burden of fruit farmers, high storage cost, product backlog, etc., and achieve the effects of preventing various cancers, avoiding oxidation reactions, and reducing quality and taste.

Inactive Publication Date: 2017-12-05
界首市方辉家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: raw peach production, due to the strong adaptability of raw peach planting and wide planting area, the substantial increase in raw peach production leads to a backlog of products, and due to its short shelf life and high storage costs, it increases the economic burden of fruit growers, and A large number of peach waste phenomenon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of peach fruit wine, comprising the following steps:

[0020] (1) Pretreatment: First, immerse the picked peaches in acetic acid solution for cleaning at a temperature of 35°C and ultrasonically oscillate for 21 minutes to remove the fluff on the surface of the peaches, and then immerse them in sodium hypochlorite solution for sterilization. Microbial contamination and putrefaction, and then the pulp of peaches is obtained after pitting;

[0021] (2) Low-temperature cooking: Mix other raw material powder and peach pulp into functional liquid for cooking treatment, which has strong anti-oxidation ability, can avoid oxidation reaction in pulp processing, and improve the quality and taste of fruit wine. The temperature is 43°C and the pressure is 0.32 Mpa, time 36min, obtained steamed mixed pulp;

[0022] (3) Enzymolysis: Firstly, the steamed and mixed pulp is beaten to obtain mixed pulp, and mixed enzyme 1 is added to the mixed pulp for enzymatic hydr...

Embodiment 2

[0032] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0033] The mass concentration of the acetic acid solution in step (1) is 7.2%; the mass concentration of the sodium hypochlorite solution is 40 ppm, and the immersion time is 5 minutes.

[0034] The cooking treatment described in step (2), its parameter is:

[0035] The temperature is 44°C, the pressure is 0.45Mpa, and the time is 39min.

[0036] The other raw materials described in step (2), the parts by mass of each prepared ingredient are: 6.8 parts of strawberry powder, 4.7 parts of red date powder, 1.8 parts of bok choy powder, 1.8 parts of green vegetable powder, and the mass ratio of it to peach is 1 :10.

[0037]The functional liquid described in step (2), the parts by mass of each prepared ingredient: 108 parts of sterile water, 4.8 parts of vitamin A, 3.7 parts of vitamin C, 2.8 parts of folic acid, wherein the amount of functional liquid added is 13.6 parts of t...

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PUM

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Abstract

The invention discloses a processing method of wild peach fruit wine, which is characterized by including steps of (1), pretreatment: immersing the picked wild peaches in acetum to clean, and then immersing to sodium hypochlorite solution to sterilize; (2), low-temperature cooking: mixing other raw material powder and the wild peach pulp and immersing function fluid to cook; (3), enzymolysis: pulping the cooked and mixed pulp to obtain mixed fruit pulp; adding mixed enzyme 1 and mixed enzyme 2 in the mixed fruit pulp to perform enzymolysis; (4), fermenting: adding wine dried yeast in the mixed pulp after enzymolysis, and performing high-temperature and low-temperature feremention; (5), filtering and clarifying: adding clarifying agent in the coarsely processed fruit wine to stir, and then charging carbon dioxide; performing centrifugal filtering and sterilization to obtain the wild peach fruit wine.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a processing method of peach fruit wine. Background technique [0002] Peach is a deciduous tree, and its growth height can reach 10 meters. Peach trees are suitable for mild climates and have strong cold and drought tolerance. They are widely planted in various regions in the north and south of my country; the fruit of Peach is warm in nature and the flesh is pink. , and the meat is thick, juicy, fragrant, and the taste is sweet or slightly sweet and sour. Long-term consumption has the effects of promoting blood circulation and removing blood stasis, laxative, relieving cough and asthma, and peaches are rich in vitamins, minerals and pectin , has the effect of improving intestinal absorption and relaxing blood vessels, and has high food and health functions. However, due to the strong adaptability and wide planting area of ​​raw peache...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/73A61P9/12A61P3/06A61P9/00A61P35/00C12H1/048C12H1/052
CPCA61K36/12A61K36/41A61K36/60A61K36/725A61K36/73C12G3/02C12H1/0408C12H1/0416A61K2300/00
Inventor 马超
Owner 界首市方辉家庭农场
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