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Grapefruit wine and preparation method thereof

A technology of pomelo and fruit wine, which is applied in the field of wine making, can solve the problems of heavy bitterness and less flavor components in pomelo fruit wine, and achieve the effect of inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2018-04-13
EZHOU LIANGZHIHU GREEN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of less flavor components and heavy bitterness of huyou fruit wine, and provide a kind of huyou fruit wine and its preparation method

Method used

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  • Grapefruit wine and preparation method thereof
  • Grapefruit wine and preparation method thereof
  • Grapefruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Pick fresh huyou to remove mold and rotten fruits, and peel them after washing. The pulp is beaten, the peel is pressed to collect the juice, the beaten pulp and the peel juice are mixed to obtain 100kg huyou pulp, and 5g SO is added 2 Mix with 6g pectinase and enzymatically digest at 25℃ for 18h.

[0049] (2) After enzymatic hydrolysis, an activation solution activated by 20 g of active dry yeast is added to the slurry, and fermentation is started at 20°C.

[0050] (3) Steamed 27kg of glutinous rice soaked in grains, drenched with water to 25℃, supplemented with 13.5kg of water, added 81g α-amylase (enzyme activity 10000U / g) and 54g glucoamylase (enzyme activity 50000U / g), 55℃ After enzymolysis for 24 hours, the temperature was reduced to 25°C after enzymolysis was completed, 81g of Hansenula spore culture broth was inoculated, and cultured at 26°C for 20h to obtain 55kg glutinous rice mash.

[0051] (4) Step (2) After 3 days of fermentation, add 55 kg of glutinous rice ...

Embodiment 2

[0064] (1) Pick fresh huyou to remove mold and rotten fruits, and peel them after washing. The pulp is beaten, the peel is squeezed to collect the juice, the beaten pulp and the peel juice are mixed to obtain 200kg huyou pulp, add 12g SO 2 Mix with 14g pectinase and enzymatically digest at 28℃ for 19h.

[0065] (2) After enzymatic hydrolysis, an activation solution activated by 41 g of active dry yeast is added to the slurry, and fermentation is started at 22°C.

[0066] (3) Steam 56kg of glutinous rice soaked in grains, cool with water to 26°C, add 29.1kg of water, add 224g α-amylase (enzyme activity 10000U / g) and 224g glucoamylase (enzyme activity 50000U / g), 57°C After enzymatic hydrolysis for 30 hours, the temperature was reduced to 28°C after enzymatic hydrolysis was completed, 224g of Hansenula spores culture solution was inoculated, and cultured at 27°C for 22 hours to obtain 115kg of glutinous rice mash.

[0067] (4) Step (2) After 4 days of fermentation, 115 kg of glutinous ...

Embodiment 3

[0080] (1) Pick fresh huyou to remove mold and rotten fruits, and peel them after washing. The pulp is beaten, the peel is squeezed to collect the juice, the beaten pulp and the peel juice are mixed to obtain 300kg huyou pulp, and 21g SO is added 2 Mix with 24g pectinase and enzymatically digest at 30℃ for 20h.

[0081] (2) After enzymatic hydrolysis, an activation solution activated by 66 g of active dry yeast is added to the slurry, and fermentation is started at 25°C.

[0082] (3) Steam 90kg of glutinous rice soaked in grains, cool it with water to 28℃, add 49.5kg of water, add 450g α-amylase (enzyme activity 10000U / g) and 540g glucoamylase (enzyme activity 50000U / g), 60℃ Enzymatic hydrolysis was performed for 36 hours, the temperature was reduced to 30°C after enzymatic hydrolysis, 450g of Hansenula spores culture solution was inoculated, and cultured at 28°C for 24 hours to obtain 185kg of glutinous rice mash.

[0083] (4) Step (2) After 3 days of fermentation, add 185 kg of gl...

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Abstract

The invention discloses grapefruit wine and a preparation method thereof and belongs to the technical field of wine brewing. The preparation method of the grapefruit wine comprises the following steps: (1) cleaning a grapefruit, then removing the peel, carrying out pulping on flesh, squeezing the peel and collecting juice, mixing the flesh and the peel after pulping, so as to obtain a grapefruit serous fluid, adding SO2 and pectinase, and carrying out enzymolysis; (2) adding saccharomyces cerevisiae into the serous fluid after the enzymolysis, and starting to carry out fermentation; (3) soaking sticky rice, then steaming, pouring water for cooling, replenishing water, then adding alpha-amylase and saccharifying enzyme, carrying out enzymolysis, then inoculating non-saccharomyces, and cultivating, so that sticky rice mash is obtained; (4) after the fermentation in the step (2) is carried out for 3-4 days, adding the sticky rice mash prepared in the step (3), and continuously fermenting;(5) after the fermentation in the step (4) is completed, adding aspergillus niger, and continuously fermenting; and (6) after the fermentation in the step (5) is completed, squeezing, freezing and filtering the fermentation mash, so that the finished product grapefruit wine is obtained. The grapefruit wine disclosed by the invention solves the problems that flavor components of the grapefruit wine are fewer and bitter taste is strong.

Description

Technical field [0001] The invention relates to the technical field of wine making, in particular to a huyou fruit wine and a preparation method thereof. Background technique [0002] The grapefruit has a unique aroma and rich organic acid content. Because it contains a small amount of limonin and naringin, the juice is sweet and sour and has a slightly bitter taste. The fruit contains 18 kinds of free amino acids, including 8 kinds of amino acids necessary for the human body. In addition, it also contains vitamins A, C, B1, B2, and trace elements such as Ca, P, K, Mg, etc., and rich in flavonoids. It has the functions of resolving cough, resolving phlegm, promoting body fluid, quenching thirst, eliminating food and soothing stomach, and strengthening kidney and lungs. [0003] At present, most of the yeast used in huyou fruit wine is wine-specific brewer's yeast. This type of yeast has strong fermentation ability, mainly fermenting sugar to produce alcohol, but the ability to pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645C12R1/685
CPCC12G3/02
Inventor 丁建设杨裕才汪江波朱正军曹敬华
Owner EZHOU LIANGZHIHU GREEN FOOD DEV