Brewage method of Pyrus bretschneideri Rehd fruit wine

A fruit pear and fruit wine technology is applied in the brewing field of winter fruit pear fruit wine, which can solve problems such as quality defects and browning during storage, and achieve the effects of clear and bright wine body, improved quality and taste, high nutritional value and health care function.

Inactive Publication Date: 2018-08-07
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the quality defects of Dongguo pear in the consumption process and the browning problem in the storage process, improve the taste of Dongguo pear food culture, and change the past habit of people eating Dongguo pear only in winter and spring, design and develop a suitable for people. The Dongguo pear fruit wine of consumption taste is particularly necessary, so that Dongguo pear fruit wine has broad marketing value

Method used

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  • Brewage method of Pyrus bretschneideri Rehd fruit wine
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  • Brewage method of Pyrus bretschneideri Rehd fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of brewing method of winter fruit pear fruit wine, its preparation steps are:

[0020] (1) Selection of raw materials: Select high-quality Hasi No. 1 Dongguo pears that are fresh and plump, with tight flesh quality, moderate maturity, no mildew, and no pests and diseases as processing raw materials. Hasi pears have less stone cells, delicate flesh, crisp and sweet taste, strong fragrance, small core, and a high proportion of edible parts; its soluble solid content should be 9-11%;

[0021] (2) Cleaning of raw materials: Clean the surface of the fruit with clean water, then soak in 2-3% salt water for 3-4 minutes;

[0022] (3) Crushing of raw materials: Peel and remove the core of the cleaned Dongguo pear, cut into pieces, and use a juicer to crush the pear pulp, during which 60-80 mg / L sodium metabisulfite is added for color protection and antibacterial;

[0023] Sodium metabisulfite will release sulfur dioxide gas after dissolving in pear pulp, wh...

Embodiment 2

[0031] Embodiment 2: a kind of brewing method of winter fruit pear fruit wine, its preparation steps are:

[0032] (1) Raw material selection: select high-quality Hasi No. 2 Dongguo pears that are fresh and full, with tight flesh quality, moderate maturity, no mildew, and no pests and diseases as processing raw materials;

[0033](2) Cleaning of raw materials: first clean the surface of the fruit with clean water, then soak in 2-3% salt water for 3-4 minutes, and then rinse with clean water for later use;

[0034] (3) Crushing of raw materials: Peel and core the Dongguo pears, cut them into pieces, and use a juicer to crush and homogenize. Add 60-80 mg / L sodium metabisulfite during the process to protect the color and inhibit bacteria;

[0035] (4) Clarification treatment: add 0.03 g / L OPTIZYM pectinase, and clarify at 5-8°C for 10 h;

[0036] (5) One-time adjustment of ingredients: take the clear liquid of the fruit juice to adjust the content of sugar and acid, so that the ...

Embodiment 3

[0042] Embodiment 3: a kind of brewing method of winter fruit pear fruit wine, its preparation steps are:

[0043] (1) Raw material selection: select high-quality Hasi No. 1 Dongguo pears and Hasi No. 2 Dongguo pears, which are fresh and full, with tight flesh quality, moderate maturity, no mildew, and no pests and diseases, as raw materials for processing;

[0044] (2) Cleaning of raw materials: first clean the surface of the fruit with clean water, then soak in 2-3% salt water for 3-4 minutes, and then rinse with clean water for later use;

[0045] (3) Crushing of raw materials: Peel and core the Dongguo pears, cut them into pieces, and use a juicer to crush and homogenize. Add 60-80 mg / L sodium metabisulfite during the process to protect the color and inhibit bacteria;

[0046] (4) Clarification treatment: add 0.04 g / L OPTIZYM pectinase, and clarify at 5-8°C for 8 h;

[0047] (5) One-time adjustment of ingredients: take the clear liquid of the fruit juice to adjust the con...

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Abstract

The invention discloses a brewage method of Pyrus bretschneideri Rehd fruit wine. The brewage method of Pyrus bretschneideri Rehd fruit wine comprise following steps including: raw material selecting;raw material washing; raw material smashing; clarification; ingredient primary adjusting; alcoholic fermentation; ingredient secondary adjusting; fermentation termination; filtering and sterilizing;aging; and filling. The obtained Pyrus bretschneideri Rehd fruit wine is clear and transparent, is moderate in sour sweet taste, possesses rose fragrance; the original nutrients in Pyrus bretschneideri Rehd can be maintained; the additional value of Pyrus bretschneideri Rehd is increased; a novel fruit wine is invented; the Pyrus bretschneideri Rehd fruit wine is welcomed because of the unique flavor; and excellent social benefit and economical benefit are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewing method of Dongguo pear wine. Background technique [0002] Dongguo pear belongs to Rosaceae, Pomecarinae, Pyrus genus, white pear ( Pyus bretschneideri Rehd) pear fruit, mainly produced in Lanzhou, Jingyuan and other places in Gansu and Minhe area of ​​Qinghai, is an excellent fruit variety in Gansu Province. Dongguo pear has a long history of cultivation. As far back as the Ming Dynasty, Dongguo pear was widely cultivated in Lanzhou. It has a long-standing reputation for its bright color, beautiful shape, thin skin and fine meat, moderate sweet and sour, and strong storage resistance. [0003] The study found that the general average weight of a single fruit of Dongguo pear is about 200-300 g, and the large one can reach 500 g. The water content of Dongguo pear is about 85%, the soluble solid content can reach 13.5%~15.6%, and it is rich in fruit acid, gluco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张波韩舜愈邓峰南美文邱硕谢虎强陈炽铎白晓琴张尚丽
Owner GANSU AGRI UNIV
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