Cherry health wine and making method thereof

The technology of cherry and fruit wine is applied in the field of cherry health-care fruit wine and its preparation, which can solve the problems of not bright enough color of fruit wine, low sugar content of cherry fruit, and low pigment content of fruit juice, etc., so as to achieve the goal of wide drinking population, thick taste and reduced miscellaneous The effect of bacterial interference

Inactive Publication Date: 2018-11-02
ZHEJIANG CITRUS RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1. The sugar content of cherry fruit is relatively low, and it is generally fermented by adding sugar, so the wine has a thin flavor;
[0007] 2. The pigment content of most cherry varieties is low, and the color of the fruit wine produced is not bright enough;
[0008] 3. In order to improve the juice yield of cherries, pectinase treatment is generally adopted, but commercial pectinases contain a certain amount of pectin esterase, and the methanol content of fruit wine made from enzymatically hydrolyzed fruit juice will increase significantly , detrimental to human health

Method used

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  • Cherry health wine and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Beating

[0041] Take 1000kg of cherry fruit, wash it with clean water, beat through a scraper type beater, and get 850kg of berry pulp. Take 150 kg of mulberry fruit, wash it with clean water, and beat it with a scraper type beater to obtain 150 kg of fruit pulp.

[0042] 2. Enzyme hydrolysis

[0043] Mix 850 kg of cherry pulp with 150 kg of mulberry pulp, add 200 g of 100,000 U / g pectinase, heat to 45°C, and perform enzymatic hydrolysis for 30 minutes.

[0044] 3. Vacuum concentration

[0045] The enzymatic pulp is vacuum concentrated. The concentration temperature is 60±2°C, the vacuum degree is -0.07Mpa, and the concentration end point is 18°Brix of soluble solids.

[0046] (After testing, the methanol content of the mixed pulp before vacuum concentration was 426mg / L, and it was reduced to 162mg / L after vacuum concentration)

[0047] 4. UHT instantaneous sterilization

[0048] The concentrated fruit pulp is subjected to ultra-high temperature instantaneous ...

Embodiment 2

[0056] 1. Beating

[0057] Take 500kg of cherry fruit, wash it with clean water, beat through a scraper type beater, and get 400kg of berry pulp. Take 100kg of mulberry fruit, wash it with clean water, and beat it with a scraper type beater to obtain 100kg of fruit pulp.

[0058] 2. Enzyme hydrolysis

[0059] Mix 400 kg of cherry pulp with 100 kg of mulberry pulp, add 50 g of 100,000 U / g pectinase, heat to 50°C, and perform enzymatic hydrolysis for 60 minutes.

[0060] 3. Vacuum concentration

[0061] The enzymatic pulp is vacuum concentrated. The concentration temperature is 60±2°C, the vacuum degree is -0.05Mpa, and the end point of concentration is 17°Brix of soluble solids.

[0062] (After testing, the methanol content of the mixed pulp before vacuum concentration was 407mg / L, and it was reduced to 152mg / L after vacuum concentration)

[0063] 4. UHT instantaneous sterilization

[0064] The concentrated fruit pulp is subjected to ultra-high temperature instantaneous s...

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Abstract

The invention relates to cherry health wine and a making method thereof. The cherry health wine is made by fermenting, by weight, 80-95% of cherry pulp and 20-5% of mulberry pulp. The two pulps are mixed; pectinase is added to provide a higher juicing rate; low-temperature vacuum concentration helps increase the juice sugar degree and reduce the methanol content; a low-temperature half-fermentation making technique imparts strong fruit fragrance and suitable sourness and sweetness to the cherry health wine. The cherry health wine made herein has the advantages that the mulberry fruit is addedfor coordinated fermentation so that color of the cherry health wine is significantly improved, and the cherry health wine is as functional as cherry to replenish blood by high iron and prevent gout,and as functional as mulberry fruit to improve physical fitness, tonify kidney, darken hair and maintain beauty.

Description

technical field [0001] The invention belongs to the field of beverage health products, and in particular relates to a cherry health-care fruit wine and a preparation method thereof. Background technique [0002] Cherry fruit is rich in iron element, and its content is the crown of fruit. Can alleviate human anemia. Traditional Chinese medicine believes that cherries have the functions of invigorating the middle and nourishing qi, strengthening the spleen and stomach, and dispelling rheumatism. Whitening, anti-wrinkle and anti-freckle. [0003] Mulberries are rich in anthocyanins, the highest content of fruits, and contain a variety of vitamins, as well as phosphorus and iron. According to traditional Chinese medicine, mulberries are sweet and cold in nature and can nourish the liver and kidney, nourish blood and beautify the skin, promote body fluid and quench thirst. It can be used for symptoms such as liver and kidney yin deficiency, soreness of the waist and knees, da...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 方修贵洪莉曹雪丹赵凯
Owner ZHEJIANG CITRUS RES INST
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