Preparation method of malus prunifolia fruit wine

A technology of crabapple fruit and fruit wine, applied in the field of food processing, which can solve the problems of affecting sales, low juice yield, browning of juice, etc., and achieve the effects of improving shelf life, removing sour feeling, and reducing crude fiber

Inactive Publication Date: 2018-11-13
郑玲萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, crabapple fruit juice not only has a low juice yield, but its properties are extremely unstable, and it is easy to cause juice browning, turbidity, and precipitation. The shelf life of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of crabapple fruit wine, comprising the steps of:

[0019] (1) Preparation of crabapple pulp: After the selected crabapple fruit is deseeded by a seed remover, add purified water twice the weight of the deseeded crabapple fruit and 0.3 times white sugar, stir evenly for beating, and inoculate active dry yeast for Pre-fermentation, fermented at 18°C ​​for 24 days to obtain crabapple pulp;

[0020] (2) Preparation of spinach slurry: wash the young leaves of fresh spinach and steam them, then put the green spinach and honey into the container according to the weight ratio of 10:1 for grinding and filter to remove the filter residue. Obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymatic hydrolysis solution at 40°C for 12 hours, then stir and beat with pure water at a weight ratio of 1:0.5 to obtain the spiny spinach slurry; the enzymolysis The liquid is formed by mixing pectinase, cellulase and deionized water in ...

Embodiment 2

[0024] A preparation method of crabapple fruit wine, comprising the steps of:

[0025] (1) Preparation of crabapple pulp: After the selected crabapple fruit is deseeded by a seed remover, add purified water 3 times the weight of the deseeded crabapple fruit and 0.05 times white sugar, stir evenly for beating, and inoculate active dry yeast. Pre-fermentation, fermented at 25°C for 18 days to obtain crabapple pulp;

[0026] (2) Preparation of spinach slurry: wash the young leaves of fresh spinach and kill them with steam, then put the green spinach and honey into the container according to the weight ratio of 10:2 for grinding and filter to remove the filter residue. Obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymolysis solution at 35°C for 12 hours, then stir and beat with pure water at a weight ratio of 1:0.3 to obtain the spiny spinach slurry; the enzymolysis The liquid is formed by mixing pectinase, cellulase and deionized water in a...

Embodiment 3

[0030] A preparation method of crabapple fruit wine, comprising the steps of:

[0031] (1) Preparation of crabapple pulp: After the screened crabapple fruit is deseeded by a seed remover, add purified water 2.5 times the weight of the deseeded crabapple fruit and 0.1 times white sugar, stir evenly for beating, and inoculate active dry yeast for Pre-fermentation, fermented at 22°C for 22 days to obtain crabapple pulp;

[0032] (2) Preparation of spinach slurry: clean the fresh young leaves of spinach and kill them with steam, then put the spinach and honey into the container according to the weight ratio of 20:3 for grinding and filter to remove the filter residue. Obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymatic hydrolysis solution at 38°C for 15 hours, then stir and beat with pure water in a weight ratio of 5:2 to obtain the spiny spinach slurry; the enzymolysis The liquid is formed by mixing pectinase, cellulase and deionized wate...

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PUM

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Abstract

The invention discloses a preparation method of malus prunifolia fruit wine. The preparation method comprises the following steps: adding pure water and white sugar into malus prunifolia after seedingthe malus prunifolia by a seed remover, uniformly stirring for pulping, and inoculating active dry yeast for pre-fermentation to obtain malus prunifolia pulp; washing young leaves of fresh cephalanoplos seyetum, then steaming for water-removing, grinding the cephalanoplos seyetum after water-removing and honey, filtering to remove filter residues and obtain cephalanoplos seyetum grinding liquid,performing enzymolysis on the cephalanoplos seyetum grinding liquid, and pulping with pure water to obtain cephalanoplos seyetum serous liquid; mixing the malus prunifolia pulp and the cephalanoplos seyetum serous liquid, fermenting, and adding citric acid to form the malus prunifolia fruit wine. According to the invention, the malus prunifolia is combined with the cephalanoplos seyetum, so that the obtained malus prunifolia fruit wine is high in calcium content, and the acidity of the malus prunifolia is covered.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to fruit wine, in particular to a method for preparing fruit wine containing crabapple fruit. Background technique [0002] Begonia fruit is rich in nutrition, has the same source of medicine and food, and has a wide range of uses. The fruit contains 15.18% soluble sugar, 1.04% dichromatic acid, and 2.38mg / 100g vitamin C. In addition, it also contains various trace elements needed by the human body, including calcium 66.59 mg / g, iron 2.16mg / g, zinc 0.54mg / g, the calcium content ranks first in fruits, known as the "King of Calcium in Fruits", and has a good therapeutic effect on calcium deficiency in infants and the elderly. [0003] my country's processing and utilization of crabapple fruit mainly adopts original processing methods such as natural drying and fermentation. During the production process, it is polluted by a large number of microorganisms and dust, which reduces ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/02C12G3/06
Inventor 郑玲萍
Owner 郑玲萍
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