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A method of brewing melon wine using micro-aerobic fermentation technology

A technology of micro-aerobic fermentation and watermelon, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of ineffective control of the degree of microbial fermentation, difficulty in controlling the oxygen content in the fermentation tank, and effective machine Problems such as low utilization rate can achieve the effect of improving the slow process of low-temperature fermentation, preventing deterioration and improving use efficiency

Active Publication Date: 2021-10-01
广西邕州轩纳生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing micro-aerobic fermentation equipment, the stirring temperature control device and the stirring device are designed separately, occupying a limited volume of the fermentation tank, and the effective utilization rate of the machine is low; at the same time, the oxygen supply equipment is directly connected to the fermentation tank, so it is difficult to control the fermentation The oxygen content in the tank cannot effectively control the degree of microbial fermentation

Method used

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  • A method of brewing melon wine using micro-aerobic fermentation technology
  • A method of brewing melon wine using micro-aerobic fermentation technology
  • A method of brewing melon wine using micro-aerobic fermentation technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] A kind of method that adopts micro-aerobic fermentation technology to brew watermelon wine, comprises the following steps:

[0036](1) Freezing treatment: wash the melon with water, keep the peel and cut the whole fruit, remove the seeds, beat with a beater, put it in the refrigerator, freeze at -25°C for 24 hours, take it out and thaw After that, the coolant is obtained;

[0037] (2) Enzymolysis: put 100 parts of cooling liquid and 0.3 parts of compound enzyme into the enzymolyzer according to parts by weight, mix well, adjust the temperature to 45°C for 3 hours, and then centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution;

[0038] The compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.5:1;

[0039] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 22Brix with sucrose, then adjust the pH value to 3.2 and the ac...

Embodiment 2

[0048] A kind of method that adopts micro-aerobic fermentation technology to brew watermelon wine, comprises the following steps:

[0049] (1) Freezing treatment: wash the watermelon with water, keep the peel and cut the whole fruit, remove the seeds, beat with a beater, put it in the refrigerator, freeze at -25°C for 25 hours, take it out and thaw After that, the coolant is obtained;

[0050] (2) Enzymolysis: put 100 parts of cooling liquid and 0.4 part of compound enzyme into an enzymolyzer by weight, mix well, adjust the temperature to 46°C for 3.5 hours, and then centrifuge with a three-legged centrifuge. The obtained liquid is the enzymatic hydrolysis solution;

[0051] The compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.5:1;

[0052] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 25Brix with sucrose, then use sodium citrate to adjust the pH value to 3.4 a...

Embodiment 3

[0061] A kind of method that adopts micro-aerobic fermentation technology to brew watermelon wine, comprises the following steps:

[0062] (1) Freezing treatment: wash the melon with water, keep the peel and cut the whole fruit, remove the seeds, beat with a beater, put it in the refrigerator, freeze at -25°C for 27 hours, take it out and thaw After that, the coolant is obtained;

[0063] (2) Enzymolysis: by weight, put 100 parts of cooling liquid and 0.5 part of compound enzyme into the enzymolyzer, mix well, adjust the temperature to 46°C for 4 hours, and centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution;

[0064] The compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.5:1;

[0065] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 23Brix with sucrose, then adjust the pH value to 3.6 and the acidity to 0.3% with sodi...

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Abstract

The invention discloses a method for brewing melon wine by microaerobic fermentation technology, which comprises the following steps: (1) freezing treatment; (2) enzymatic hydrolysis; (3) component adjustment; (4) pasteurization; (5) Main fermentation: put the reserve liquid and yeast into the oxygen-controlled fermenter, carry out alcoholic fermentation for 7-10 days, add micro-oxygen 1.2-2.8 mg / L quantitatively every day for the first 1-3 days, and control the temperature of the oxygen-controlled fermenter to 25 ~30°C; (6) post-fermentation; (7) aging; (8) blending, filtering and bottle storage. The present invention can make full use of the whole fruit raw material of melon, and reduce the bitterness and astringency in the melon wine liquid by using the oxygen-controlled fermenter Jining microaerobic fermentation invented by our team without using sulfur dioxide or sulfide. The texture and aroma of the melon wine can be obviously improved, and the high-quality melon wine with a mellow taste and richness can be brewed, which has great market promotion value.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of melon, in particular to a method for brewing melon wine by adopting a micro-aerobic fermentation technology. 【Background technique】 [0002] Watermelon, also called mini watermelon, is a kind of watermelon, which contains almost all kinds of nutrients needed by the human body except fat, such as vitamin A, B, C, protein, glucose, fructose, sucrose, malic acid , glutamic acid, phosphoric acid and calcium, iron, phosphorus, crude fiber, etc., really have everything that one expects to find. Watermelon rind contains a lot of wax and sugar, and is rich in citrulline, which can effectively promote the formation of urea, which means it has a strong diuretic effect and plays an important role in the treatment of edema, jaundice and diabetes. In addition, the role of watermelon rind also includes antipyretic and promoting wound healing. Watermelon rind also has a beauty effect, which can e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 李昌宝孙健辛明周主贵唐雅园李丽盛金凤何雪梅李志春杨莹刘国明李杰民
Owner 广西邕州轩纳生态农业有限公司
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