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Method for brewing fruit wine from three red fruits

A technology for brewing fruit wine and raw materials, applied in the field of brewing fruit wine with three red fruits as raw materials, can solve problems such as single fruit

Inactive Publication Date: 2018-12-07
山西西府海棠酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention solves the problem of single fruit in the existing fruit wine, and provides a method for brewing fruit wine with three red fruits as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for brewing fruit wine with three red fruits as raw material, comprising the following steps:

[0031] (1) Raw material pretreatment: After sorting and cleaning the jujubes and sea red fruits respectively, they are mixed according to the ratio of jujube: sea red fruit mass ratio of 5:3;

[0032] (2) Boiling extraction: boil the mixed jujube and sea red fruit with water, keep the temperature above 95°C for 4 hours under stirring conditions, and start stirring at the same time to break all the fruits to obtain the extract;

[0033] (3) Enzymolysis: quickly cool the extract to below 55°C, add complex enzymes, and enzymolyze at 40°C for 4 hours;

[0034] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0035] (5) Concentration: Pour the separation liquid into a vacuum concentrator, reduce the pressure, and extract the original juice at 64°C

[0036] Concentrate to 21bx, cool down and ferment in tanks; in this way, the...

Embodiment 2

[0049] A method for brewing fruit wine with three red fruits as raw material, comprising the following steps:

[0050] (1) Raw material pretreatment: After sorting and cleaning the jujubes and sea red fruits respectively, they are mixed according to the ratio of jujube: sea red fruit mass ratio of 5:3;

[0051] (2) Boiling extraction: boil the mixed jujube and sea red fruit with water, keep the temperature above 95°C for 4.5 hours under stirring conditions, and start stirring at the same time to break all the fruits to obtain the extract;

[0052] (3) Enzymolysis: rapidly cool the extract to below 55°C, add complex enzymes, and enzymolyze at 50°C for 4 hours;

[0053] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0054] (5) Concentration: Pour the separation liquid into a vacuum concentrator, reduce the pressure, and extract the original juice at 70°C

[0055]Concentrate to 25bx, cool down and ferment in tanks; in this way, th...

Embodiment 3

[0068] A method for brewing fruit wine with three red fruits as raw material, comprising the following steps:

[0069] (1) Raw material pretreatment: After sorting and cleaning the jujubes and sea red fruits respectively, they are mixed according to the ratio of jujube: sea red fruit mass ratio of 5:3;

[0070] (2) Boiling extraction: Boil the mixed jujube and sea red fruit with water, keep the temperature above 95°C for 5 hours under stirring conditions, and start stirring at the same time to break all the fruits to obtain the extract;

[0071] (3) Enzymolysis: quickly cool the extract to below 55°C, add complex enzymes, and enzymolyze at 55°C for 4 hours;

[0072] (4) Separation: centrifuge the enzymatic hydrolyzed slurry and collect the separated liquid;

[0073] (5) Concentration: Pour the separation liquid into a vacuum concentrator, reduce the pressure, and extract the original juice at 80°C

[0074] Concentrate to 26bx, cool down and ferment in tanks; in this way, the...

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PUM

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Abstract

The invention discloses a method for brewing fruit wine from three red fruits. The method comprises the following steps: mixing red dates with Malus micromalus in a mass ratio of 5 to 3; adding waterinto the mixed fruits, and boiling, so as to obtain an extracting solution; rapidly cooling the extracting solution to be below 55 DEG C, adding compound enzyme, and carrying out enzymolysis for 4 hours; after the enzymolysis, carrying out centrifugal separation on the juice, and collecting a separation liquid; injecting the separation liquid into a vacuum concentrator, concentrating raw fruit juice to 21bx-26bx at 64-80 DEG C, cooling, and injecting the raw fruit juice into a tank for fermentation; injecting the concentrated raw fruit juice into a cooling tank, and cooling the temperature to18-22 DEG C; pulping wolfberries, and extracting wolfberry juice; mixing the juice of Malus micromalus, wolfberry and red dates in a proportion of 5 to 3 to 2, and transferring the mixed juice into afermentation tank; after the fermentation tank is full of the mixed juice, adding artificial culturing yeast for fermentation, and pouring the juice into a tank for fermentation; carrying out after-fermentation for 20-30 days while the temperature is maintained at 18-20 DEG C; and after the enzymolysis, carrying out centrifugal separation on the juice, collecting separation liquid, so as to obtainthe fruit wine.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing fruit wine with three red fruits as raw materials. Background technique [0002] Fruit wine is developing rapidly in my country's market, and is more favored by consumers in the wine consumption market. Because of the wide variety of fruits, it is no longer satisfied with wine as a kind of fruit wine. Fruit fermented wine is famous for its rich nutrition, and has certain health benefits, and the market development prospect is relatively good at present. [0003] Haihongguo, also known as Haihongzi, is a traditional fruit tree in Shanxi, Shaanxi and Mongolia. It has been approved as a geographical protection symbol by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. It is a rare tree species in the country. It is a unique high-yielding fruit tree in the border area of ​​Shanxi, Shanxi and Mongol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王丽华乔培明
Owner 山西西府海棠酒业有限公司
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