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Production method of aronia melanocarpa dry type wine

A technology of Aronia nigra and Aronia nigra, which is applied in the field of production of Aronia nigra dry wine, can solve the problem that the nutrients are not easily absorbed by the human body, the taste and stability of the product are not very good, and it is not suitable for too much. eating, etc.

Inactive Publication Date: 2018-01-05
SHANXI TONGKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of Sorbus adenocarpa is relatively astringent, so it is not suitable to eat more, and the nutrients are not easy to be absorbed by the human body.
At present, there are several existing methods for producing Aronia fruit wine, but the production process cannot fully extract the nutritional components of Aronia fruit, and the taste and stability of the product are not very good.

Method used

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  • Production method of aronia melanocarpa dry type wine
  • Production method of aronia melanocarpa dry type wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production method of Sorbus nigra dry type wine, comprises the following steps:

[0025] 1) Take fresh Aronia berries as raw materials, wash them with a brush cleaning machine and a spray cleaning machine, sort out unqualified fruits such as green fruits and rotten fruits on a belt sorter, and then put the qualified fruit glands After being lifted by the plate elevator, the rowan fruit is transported to the beater for beating, and the core is separated. During the beating process, the sugar content of the slurry is controlled at 4-6°BX by adjusting the flow of water, and the beating water is pure water at 20°C;

[0026] 2) Put the prepared slurry into the enzymolysis tank with a screw pump, and add pectinase in the enzymolysis tank after filling up the slurry in the enzymolysis tank. The addition of pectinase is 0.01% of the slurry weight. Enzymolysis with stirring at 20°C for 5 hours;

[0027] 3) Transport the enzymolyzed slurry to a horizontal screw centrif...

Embodiment 2

[0037] A kind of production method of Sorbus nigra dry type wine, comprises the following steps:

[0038] 1) Take fresh Aronia berries as raw materials, wash them with a brush cleaning machine and a spray cleaning machine, sort out unqualified fruits such as green fruits and rotten fruits on a belt sorter, and then put the qualified fruit glands After being lifted by the plate elevator, the rowan fruit is transported to the beater for beating, and the core is separated. During the beating process, the sugar content of the slurry is controlled at 4-6°BX by adjusting the flow of water, and the beating water is pure water at 30°C;

[0039] 2) Put the prepared slurry into the enzymolysis tank with a screw pump, and add pectinase after filling up the slurry in the enzymolysis tank, the addition of pectinase is 0.02% of the slurry weight, Enzymolysis was stirred at 30°C for 1 hour;

[0040] 3) Transport the enzymolyzed slurry to a horizontal screw centrifuge with a screw, and use t...

Embodiment 3

[0050] A kind of production method of Sorbus nigra dry type wine, comprises the following steps:

[0051] 1) Take fresh Aronia berries as raw materials, wash them with a brush cleaning machine and a spray cleaning machine, sort out unqualified fruits such as green fruits and rotten fruits on a belt sorter, and then put the qualified fruit glands After being lifted by the plate elevator, the rowan fruit is transported to the beater for beating, and the core is separated. During the beating process, the sugar content of the slurry is controlled at 4-6°BX by adjusting the flow of water, and the beating water is pure water at 25°C;

[0052] 2) Put the prepared slurry into the enzymolysis tank with a screw pump, and add pectinase in the enzymolysis tank after filling up the slurry in the enzymolysis tank. The addition of pectinase is 0.01% of the slurry weight. Enzymolysis with stirring at 25°C for 3 hours;

[0053] 3) Transport the enzymolyzed slurry to a horizontal screw centrifug...

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Abstract

The invention belongs to the technical field of biological fermentation, and particularly relates to a production method of aronia melanocarpa dry type wine. The aronia melanocarpa dry type wine produced by the method is bright in color, tastes mellow and harmonic, has a long finish, and contains a plurality of antioxidant components such as anthocyanin and flavonoid. The production method of thearonia melanocarpa still wine comprises the following steps: (1) performing mashing; (2) performing enzymatic hydrolysis; (3) separating slurry; (4) performing concentration; (5) regulating the sugarcontent of concentrated juice to be 20 to 22 DEG. BX; (6) delivering the juice of which the sugar content is regulated to a pasteurizer for sterilization; (7) feeding the sterilized juice into a fermentation tank, and adding dry yeast into the fermentation tank to prepare a wine ferment; (8) feeding the wine ferment into a wine storage tank, and continuing post-fermentation for 1 to 3 months; (9)adding gelatin into the fermented wine ferment, uniformly stirring, then adding bentonite, uniformly stirring, and performing filtering by virtue of a diatomaceous earth filter, so as to prepare raw aronia melanocarpa raw wine; (10) performing aging; (11) performing sterilization and filtering to prepare the aronia melanocarpa dry type wine.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a production method of dry Aronia black fruit wine. Background technique [0002] Aronia melanocarpa is a deciduous shrub belonging to the family Rosaceae, native to the United States, and introduced to my country in the early 1990s. The fruit of Aronia nigra is rich in various antioxidant components such as anthocyanins and flavonoids. These ingredients can effectively remove free radicals in living organisms, which are of great significance for human health care and disease prevention. Therefore, Aronia nigra is a very precious economic tree species with both medicine and food. However, the taste of Sorbus nigra is astringent, so it is not suitable to eat more, and the nutrients are not easy to be absorbed by the human body. At present, the production methods of several existing Aronia fruit wines cannot fully extract the nutritional components in...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 徐胜利刘华丽成铖杨帅宋卫军王彪李景山李金平
Owner SHANXI TONGKANG FOOD
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