Preparation method of sugarcane grape composite fruit wine

A technology for compounding fruit wine and sugar cane, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of single nutrient composition of sugar cane fruit wine and complicated preparation process, and achieves good product stability, color and luster. Clear and transparent, the effect of maintaining nutrients

Inactive Publication Date: 2018-01-09
DAXIN SCI & TECH INFORMATION RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of sugarcane and grape compound fruit wine, so as to solve the existing problems such as complex preparation process of sugarcane fruit wine and single nutritional component of sugarcane fruit wine

Method used

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  • Preparation method of sugarcane grape composite fruit wine
  • Preparation method of sugarcane grape composite fruit wine
  • Preparation method of sugarcane grape composite fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of sugarcane and grape compound fruit wine, comprising the following steps:

[0025] S1: Select fresh sugarcane, wash and peel it, put it into the press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 300-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 95-105°C, and boil After 10 minutes, filter with a 40nm ceramic membrane, cool the obtained sugarcane juice filtrate to 30-35°C, add proteolytic enzyme 60mg / L, cellulase, stir evenly, control the temperature at 28-32°C, and place it for 15 hours to obtain enzymolysis sugarcane juice for later use;

[0026] S2: Wash the grapes, mash them, remove seeds, and add rock sugar, 52° liquor, food-grade sulfur dioxide solution and proteolytic enzyme 50mg / L in the ratio of rock sugar: 52° liquor: food grade sulfur dioxide solution = 8:0.8:0.6 , Cellulase 30mg / L mixed, put into a sealed tank for enzymolysis, control the temperature at 28-32°C, leave it for 48h...

Embodiment 2

[0030] A preparation method of sugarcane and grape compound fruit wine, comprising the following steps:

[0031] S1: Select fresh sugarcane, wash and peel it, put it into a press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 240-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 95-105°C, and boil 9min, then filter with a 20nm ceramic membrane, cool the obtained sugarcane juice filtrate to 30-35°C, add proteolytic enzyme 70mg / L, cellulase and stir evenly, control the temperature at 28-32°C, place it for 18h, and obtain enzymolysis sugarcane juice for later use;

[0032] S2: Wash the grapes, mash them, remove seeds, and add rock sugar, 52° liquor, food-grade sulfur dioxide solution and proteolytic enzyme 60mg / L in the ratio of rock sugar: 52° white wine: food-grade sulfur dioxide solution = 5:0.5:0.2 , cellulase 40mg / L mixed, put into a sealed tank for enzymolysis, control the temperature at 28-32°C, let stand for 24 hours, f...

Embodiment 3

[0036] A preparation method of sugarcane and grape compound fruit wine, comprising the following steps:

[0037] S1: Select fresh sugarcane, wash and peel it, put it into the press to squeeze the raw sugarcane juice, then filter the raw sugarcane juice with a 280-mesh sieve, remove the filter residue, heat the sugarcane filtrate to 95-105°C, and boil 10min, then filter with a 30nm ceramic membrane, cool the obtained sugarcane juice filtrate to 30-35°C, add proteolytic enzyme 50mg / L, cellulase and stir evenly, control the temperature at 28-32°C, and place it for 12h to obtain enzymolysis sugarcane juice for later use;

[0038] S2: Wash the grapes, mash them, remove seeds, and add rock sugar, 52° liquor, food-grade sulfur dioxide solution and proteolytic enzyme 70mg / L in the ratio of rock sugar: 52° white wine: food grade sulfur dioxide solution = 6:0.6:0.3 , cellulase 50mg / L mixed, put into a sealed tank for enzymolysis, control the temperature at 28-32°C, place for 32h, filte...

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PUM

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Abstract

The invention discloses a preparation method of sugarcane grape composite fruit wine, and belongs to the field of fruit vinegar preparation. The preparation method comprises following steps: sugarcaneprocessing and enzymatic hydrolysis are carried out; grape enzymatic hydrolysis is carried out; saccharomyces cerevisiae is added for mixed fermentation; and filtering, refrigeration, and aging are carried out. The sugarcane grape composite fruit wine is transparent and clear, is thick in fragrance, and possesses the special wine fragrance of sugarcane and grape; the nutrients of sugarcane are maintained preferably; no precipitation or turbidity generation is caused in storage; and product stability is high.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a preparation method of sugarcane and grape compound fruit wine. Background technique [0002] Sugarcane is the stalk of sugarcane, a plant of the Gramineae Saccharum genus. Sweet in nature, cool in nature, returns lung, spleen, stomach meridian. It has the effects of clearing heat and promoting body fluid, moistening dryness and neutralizing, and detoxifying; it is mainly used to treat dysphoria, thirst, dry cough, dry stool, carbuncle and sore. As a fruit, sugarcane juice has a light aroma, with a sugar content of 120-150g / L and an acidity of 2-3g / L. After the cane juice is refined, the concentration of waste honey is as high as 82-85 Brix, and the sugar content is 40%-50%. It is very popular to produce rum with this waste honey abroad, because Cuba, Jamaica and other countries are the most famous. At present, existing researchers have carried out the research of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 许春玲
Owner DAXIN SCI & TECH INFORMATION RES INST
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