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A kind of high chroma dry hawthorn wine and preparation method thereof

The technology of hawthorn wine and chroma is applied in the field of high chroma dry hawthorn wine and its preparation technology, which can solve the problems of color loss, quality reduction, poor wine chroma, etc. Effect

Active Publication Date: 2021-05-04
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the wines brewed from hawthorn have poor color, and with the prolongation of storage time, the color will gradually lose color and the quality will decrease.

Method used

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  • A kind of high chroma dry hawthorn wine and preparation method thereof
  • A kind of high chroma dry hawthorn wine and preparation method thereof
  • A kind of high chroma dry hawthorn wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A preparation method of high chroma dry hawthorn wine, characterized in that it specifically comprises the following steps:

[0054] (1) Raw material handling:

[0055] A. The raw material is high-quality hawthorn fruit. During the processing process, the bruised, discolored, rotten, and diseased parts of the secondary fruit are removed, and the hawthorn pedicle and hawthorn core are removed at the same time. There is no requirement for the size of the fruit;

[0056] B. Crush the processed hawthorn in step A, and perform freezing pretreatment at -20°C for 20 hours;

[0057] (2) Preparation of Hawthorn Syrup:

[0058] Thaw the pretreated hawthorn, beat it, and soak it in short-term microwave. During the beating process, the ratio of the pretreated hawthorn to the water mass concentration ratio is 1:3, the microwave power is 4.5w / g, and the treatment time is 90s;

[0059] (3) Hydrolysis of hawthorn berry gum:

[0060] Add pectinase to the processed hawthorn pulp in st...

Embodiment 2

[0070] A preparation method of high chroma dry hawthorn wine, specifically comprising the following steps:

[0071] (1) Raw material handling:

[0072] A. The raw material is high-quality hawthorn fruit. During the processing process, the bruised, discolored, rotten, and diseased parts of the secondary fruit are removed, and the hawthorn pedicle and hawthorn core are removed at the same time. There is no requirement for the size of the fruit;

[0073] B. Crush the processed hawthorn in step A, and perform freezing pretreatment at -18°C for 24 hours;

[0074] (2) Preparation of Hawthorn Syrup:

[0075] Thaw the pretreated hawthorn, beat it, and soak it in a short-term microwave. During the beating process, the ratio of the pretreated hawthorn to the water mass concentration ratio is 1:4, the microwave power is 11, and the treatment time is 40s;

[0076] (3) Pectin hydrolysis:

[0077] Add pectinase to the processed hawthorn pulp in step (2), wherein the proportion of pectina...

Embodiment 3

[0087] A preparation method of high chroma dry hawthorn wine, specifically comprising the following steps:

[0088] (1) Raw material handling:

[0089] A. The raw material is high-quality hawthorn fruit. During the processing process, the bruised, discolored, rotten, and diseased parts of the secondary fruit are removed, and the hawthorn pedicle and hawthorn core are removed at the same time. There is no requirement for the size of the fruit;

[0090] B. Crush the processed hawthorn in step A, and perform freezing pretreatment at -20°C for 24 hours;

[0091] (2) Preparation of Hawthorn Syrup:

[0092] Thaw the pretreated hawthorn, beat it, and soak it in short-term microwave. During the beating process, the ratio of the pretreated hawthorn to the water mass concentration ratio is 1:3.5, the microwave power is 8w / g, and the treatment time is 60s;

[0093] (3) Pectin hydrolysis:

[0094] Add pectinase to the processed hawthorn pulp in step (2), wherein the proportion of pecti...

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Abstract

The invention discloses a high-chroma dry hawthorn wine and a preparation method thereof. The preparation method comprises the following steps: selecting purple-fleshed hawthorn with high anthocyanin content; washing the hawthorn fruit, crushing, freezing, and short-time microwave dipping , add sugar to adjust, ferment at low temperature and avoid light; add high-chroma hawthorn juice, ferment, post-ripen, and filter to obtain high-chroma hawthorn dry fermented wine. The hawthorn wine prepared by the invention has harmonious color, aroma, taste, mouthfeel and acidity, has a soft mouthfeel, is rich in nutrition, has both food and health care functions, is suitable for public tastes, and can meet people's demands for higher food quality.

Description

technical field [0001] The invention relates to a method for preparing dry hawthorn wine, in particular to a high-chroma dry hawthorn wine and a preparation process thereof. Background technique [0002] With the improvement of people's living standards, the demand for various fruit wines with certain nutritional and health functions, which are fermented and processed from fruits, is also gradually increasing. Hawthorn wine is a kind of wine with good taste. Contains sugars, amino acids, a variety of organic acids and rich vitamins and minerals, amino acids and so on. However, most of the wines brewed from hawthorn have poor color, and with the prolongation of storage time, the color will gradually lose color and the quality will decrease. Anthocyanin is the main coloring substance of hawthorn wine, and the content of anthocyanin in hawthorn wine is an important indicator of food quality. [0003] Anthocyanins are the fundamental factors that give color to plant organs. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 刘素稳常学东由璐赵艳雪
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY