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Brewing method of grapefruit-passion fruit brandy

A technology for grapefruit passion fruit and brandy wine is applied in the field of fruit wine brewing, which can solve the problems of reducing the application value of grapefruit and passion fruit, and achieve the effects of improving juice yield, mellow wine aroma and improving clarity.

Inactive Publication Date: 2018-11-30
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, grapefruit and passion fruit are mainly eaten fresh, which greatly reduces the application value of grapefruit and passion fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A brewing method of pomelo passion fruit brandy, comprising the following steps:

[0033] (1) Enzymatic hydrolysis of passion fruit juice: Add pectinase to fresh passion fruit juice, add potassium carbonate to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatic hydrolysis for 3 hours, and filter to obtain the filtrate to obtain passion fruit enzymatic hydrolysis Liquid, the addition of described pectinase is that every kilogram of passion fruit juice adds pectinase 300㎎;

[0034] (2) Enzymatic hydrolysis of grapefruit juice: Add pectinase to fresh grapefruit juice, add citric acid to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatically hydrolyze for 3 hours, and filter the filtrate to obtain grapefruit enzymatic hydrolysis solution. The amount of pectinase added is to add 100 mg of pectinase per kilogram of grapefruit juice;

[0035] (3) Debittering treatment of grapefruit enzymatic hydrolyzate: add D-101 macroporous adsorption resin to the g...

Embodiment 2

[0045] A brewing method of pomelo passion fruit brandy, comprising the following steps:

[0046] (1) Enzymatic hydrolysis of passion fruit juice: Add pectinase to fresh passion fruit juice, add potassium carbonate to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatic hydrolysis for 3 hours, and filter to obtain the filtrate to obtain passion fruit enzymatic hydrolysis Liquid, the addition of described pectinase is that every kilogram of passion fruit juice adds pectinase 300㎎;

[0047] (2) Enzymatic hydrolysis of grapefruit juice: Add pectinase to fresh grapefruit juice, add citric acid to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatically hydrolyze for 3 hours, and filter the filtrate to obtain grapefruit enzymatic hydrolysis solution. The amount of pectinase added is to add 100 mg of pectinase per kilogram of grapefruit juice;

[0048] (3) Debittering treatment of grapefruit enzymatic hydrolyzate: add D-101 macroporous adsorption resin to the g...

Embodiment 3

[0058] A brewing method of pomelo passion fruit brandy, comprising the following steps:

[0059] (1) Enzymatic hydrolysis of passion fruit juice: Add pectinase to fresh passion fruit juice, add potassium carbonate to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatic hydrolysis for 3 hours, and filter to obtain the filtrate to obtain passion fruit enzymatic hydrolysis Liquid, the addition of described pectinase is that every kilogram of passion fruit juice adds pectinase 300㎎;

[0060] (2) Enzymatic hydrolysis of grapefruit juice: Add pectinase to fresh grapefruit juice, add citric acid to adjust the pH to 4.0, adjust the temperature to 45°C, enzymatically hydrolyze for 3 hours, and filter the filtrate to obtain grapefruit enzymatic hydrolysis solution. The amount of pectinase added is to add 100 mg of pectinase per kilogram of grapefruit juice;

[0061] (3) Debittering treatment of grapefruit enzymatic hydrolyzate: add D-101 macroporous adsorption resin to the g...

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PUM

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Abstract

The invention discloses a brewing method of grapefruit-passion fruit brandy. A used Angel fruit wine yeast is composed of an Angel grape wine yeast SY and an Angel grape wine yeast RW and can maximizethe mannoprotein content of the grapefruit-passion fruit brandy. An oak barrel for aging is treated through microwave so that the brewing rate of the grapefruit-passion fruit brandy is improved. Theoak barrel is treated through a sodium carbonate solution, then is refrigerated and then is treated through microwave so that the sodium carbonate is effectively adsorbed on the inner wall of the oakbarrel, slight cracks of the oak material in microwave treatment on the oak barrel are filled, the volatilization amount of the grapefruit-passion fruit brandy is effectively reduced and the economicbenefit of the grapefruit-passion fruit brandy brewing is effectively improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing methods, in particular to a method for brewing pomelo passion fruit brandy wine. Background technique [0002] Pomelo, also known as Wendan, Xiangpao, Leiyou, Qigan, commonly known as Tuanyuanguo, belongs to the Rutaceae Citrus genus, and is the ripe fruit of the evergreen fruit tree pomelo of the Rutaceae plant. The pulp is white or red, separated into valves, easy to separate between the valves, and tastes sour and delicious. Grapefruit generally weighs more than 1 kilogram and matures around the fifteenth day of the eighth month of the lunar calendar. Its skin is thick and resistant to storage. It can generally be stored for three months without losing its fragrance, so it is called "natural canned fruit". According to traditional Chinese medicine, pomelo is sweet and sour in taste and cold in nature. The latest medical research results also show that grapefruit contains rich nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22
CPCC12G3/02C12H1/22
Inventor 苏龙
Owner YULIN NORMAL UNIVERSITY
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