Pineapple primary pulp wine making method and intelligent fermentation apparatus

Abstract

The invention discloses a pineapple primary pulp wine making method which includes the steps: crushing pineapples to obtain pretreated pineapples, mixing the pretreated pineapples with mixed enzyme comprising cellulase and pectinase, performing enzymolysis at different temperatures and time and adjusting pH (potential of hydrogen) to be 3-4 to obtain pineapple mash after enzymolysis; adding dry yeast and white sugar into the pineapple mash, performing aerobic fermentation for 4-5 days and then performing filtration to obtain first fermentation liquid; adding diatomite to the first fermentationliquid, starting sealed fermentation by alternate cooling and heating, separating and extracting supernate to obtain second fermentation liquid and performing distillation to obtain pineapple primarypulp wine. The invention further provides the pineapple primary pulp wine made by the pineapple primary pulp wine making method and an intelligent fermentation apparatus for making the pineapple primary pulp wine. The cellulase and the pectinase are added and blended in different proportions, enzymolysis is performed on crushing liquid at different temperatures, pineapple crushing juice yield andclarity are improved, and the fermentation process is conveniently finished by the intelligent fermentation apparatus to finally obtain the pineapple primary pulp wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine production methods and devices, in particular to a production method of pineapple puree wine and an intelligent fermentation device. Background technique [0002] Pineapple, commonly known as pineapple, is native to tropical America and is one of the famous tropical fruits. It is cultivated in Fujian, Guangdong, Hainan, Guangxi, and Yunnan in China. Pineapple is rich in nutrients, and its ingredients include carbohydrates, proteins, fats, vitamins A, B1, B2, C, proteolytic factors, calcium, phosphorus, iron, organic acids, niacin, etc., especially the high content of vitamin C. In addition, pineapples are fragrant, sweet, slightly sour, and rich in juice. Delicious pineapples can provide a variety of nutrients to the body, but a large number of pineapples are on the market in summer, the climate is hot, and they are not resistant to storage. Many of them are rotten. Therefore, except some fres...

AI Technical Summary

Problems solved by technology

Pineapple is rich in nutrients, and its ingredients include carbohydrates, proteins, fats, vitamins A, B1, B2, C, proteolytic factors, calcium, phosphorus, iron, organic acids, niacin, etc., especially the high content of vitamin C. In addition, pineapples are fragrant, sweet, slightly sour, and rich in juice. Delicious pineapples can provide a variety of nutrients to the body, but a large number of pineapples are on the market in summer, the climate is hot, and they are not resistant to storage. Many of them are rotten. Therefore, except some fresh pineapples are sold directly, most of them are used for deep processing, such as: preserved fruit, fruit wine, etc. Nowadays, in order to be able to eat some fresh fruits and vegetables that are not easy to preserve for a long time, it is also very common for people to ferment fruit wine at home

However, using pineapple to make fruit wine and directly crushing the pineapple before using it not only has a low juice yield, but also has high turbidity, which seriously causes waste

Because the cell walls of fruits and vegetables contain a lot of cellulose, and the intercellular substance in the intercellular layer is mainly composed of soluble pectin, therefore, when crushing fruits and vegetables, whether the cellulose is completely broken affects the juice yield, and the overflow of pectin causes the turbidity of the juice. At present, people use pectinase or cellulase to break the wall, so as to improve the efficiency of breaking the wall and improve the juice yield. After the fermentation, it is clarified with gelatin-tannin, agar or bentonite, although it can meet the needs of the market, but Raw materials are virtually wasted and energy consumption is increased, and home-made fruit wine will increase difficulties in the production process because there is no modern large-scale filtration device. Therefore, it is very important to fundamentally solve the problem of destroying the cell wall and clarifying the existing problems.

Images