Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of making technology of fruit wine

A production process, fruit wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of incomplete fermentation, low quality fruit wine, low fermentation efficiency, etc., achieve good taste and purity, solve unsalable fruit, and high fermentation efficiency Effect

Active Publication Date: 2022-04-01
郑书理
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit wine prepared by adding commercial yeast is not natural enough and cannot be compared with naturally fermented fruit wine. The taste and purity of the prepared fruit wine are often not ideal, and the quality of the fruit wine is not high
[0003] The inventor developed Huyou fruit wine in the early stage, which provided a new way for the deep processing of Changshan Huyou, and was affirmed by the relevant departments of the local government. Exploration and production of various types of fruit wines. When further exploring the production of other types of fruit wines, it was found that when commercial yeasts were used directly to prepare fruit wines such as apples and pears, the fermentation was not thorough enough, the fermentation effect was poor, and the fermentation efficiency was low. The taste and purity of the prepared fruit wine are often unsatisfactory, and the quality of the fruit wine is not high; these commercial yeasts are not suitable for the production of fruit wine. How to obtain a more natural and environmentally friendly fermentation strain suitable for fruit fermentation has become a development An urgent problem to be solved in new fruit wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of production technology of cider, comprises the steps:

[0034] (1) The production of fruit yeast, the steps are as follows:

[0035] A. Select ripe citrus fruits without pests and diseases and sufficient water content as raw materials. After cleaning, separate the peel from the pulp, and then crush the pulp until the solid content of the crushed product is 50%;

[0036] B. Stir and mix the crushed product of step A and glutinous rice distiller's grains in an open container, the amount of glutinous rice distiller's grains is 15% of the weight of the crushed product in step A; cover the opening of the open container to prevent dust and control the temperature 5°C, pre-adapted for 10 days to obtain pre-adapted substances; if the pulp color becomes dark or brown and black, it indicates pre-adapted failure;

[0037] C. After the pre-adaptation is completed, the temperature of the pre-adaptation is fermented, and the temperature is increased every 2 days, and the te...

Embodiment 2

[0045] A kind of manufacture craft of pear wine, comprises the steps:

[0046] (1) The production of fruit yeast, the steps are as follows:

[0047] A, select the mature pomelo that is free from diseases and insect pests and has sufficient water content as raw material, after cleaning, separate the peel from the pulp, and then crush the pulp until the solid content of the broken product is 70%;

[0048] B. Stir and mix the crushed product of step A and glutinous rice distiller's grains in an open container. The amount of glutinous rice distiller's grains is 20% of the weight of the crushed product in step A; cover the opening of the open container to prevent dust and control the temperature 10°C, pre-adapted for 8 days to obtain the pre-adapted substance; if the pulp color becomes dark or brown and black, it indicates that the pre-adaptation failed;

[0049] C. After the pre-adaptation, the pre-adaptation is heated and fermented, and the temperature is raised every 3 days, an...

Embodiment 3

[0057] A kind of manufacture technology of kiwi fruit wine, comprises the steps:

[0058] (1) The production of fruit yeast, the steps are as follows:

[0059] A, select the mature pomelo that is free from diseases and insect pests and has sufficient water content as raw material, after cleaning, separate the peel from the pulp, and then crush the pulp until the solid content of the broken product is 60%;

[0060] B, the broken matter of step A and glutinous rice distiller's grains are stirred and mixed evenly in an open container, and the consumption of glutinous rice distiller's grains is 18% of the weight of the broken matter of step A; Cover the opening of the open container to prevent dust and control the temperature 8°C, pre-adapted for 9 days to get the pre-adapted substance; if the pulp color becomes dark or brown and black, it indicates that the pre-adaptation failed;

[0061] C. After the pre-adaptation is completed, the temperature of the pre-adaptation is raised a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production process of fruit wine, including the production of fruit yeast, low-temperature fermentation and post-processing steps. The invention develops a fruit yeast suitable for fruit fermentation. The fruit wine is prepared by fermentation of the fruit yeast, and the fermentation effect is good , high fermentation efficiency, good taste and purity of the obtained fruit wine, and good quality.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a production process of fruit wine. Background technique [0002] When the existing fruit wine is prepared, it is often fermented and prepared by adding commercial yeast. For example, the invention of Publication No. CN1740306A discloses a brewing method of bilberry fruit wine. Add an equal amount of water and heat to 50°C, keep it for 5-8 minutes, add edible sucrose or honey to make the slurry contain 15%-20% sugar; keep it for another 5-8 minutes, take out the slurry, and cool the slurry to below 30°C Finally, put it into a fermentation tank sterilized with 1.5% sulfite solution, put the activated yeast into the slurry and stir evenly, and ferment at 18-28°C for 7-14 days; after the fermentation, suck the wine liquid into the tank according to the It needs to be blended, put the blended fruit wine into the tank for aging, pour the tank once eve...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 郑放郑书理
Owner 郑书理