Brewing method for gold bead wine
A technology of jinzhuguo and fruit wine, which is applied in the field of fruit wine brewing, can solve the problems of resource waste and low-level development of jinzhuguo, and achieve the effects of avoiding loss, improving transparency and improving utilization efficiency
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0018] A kind of brewing method of golden pearl fruit wine, it is characterized in that: described brewing method adopts the following steps:
[0019] a. Raw material pretreatment: select fresh and mature Jinzhuguo, remove surface dust, soil and other impurities, wash with clean water, and grind Jinzhuguo through a crusher to obtain Jinzhuguo slurry;
[0020] b. Composite enzyme treatment: add 0.06kg of pectinase and 0.04kg of cellulase to 10kg of Jinzhu fruit slurry, control the temperature at 55°C and the time for 4h;
[0021] c. Filtration: Filtrate the jinzhu fruit slurry after the enzyme treatment through a 180-mesh sieve to obtain jinzhu fruit juice and jinzhu fruit pomace, and superfinely pulverize the jinzhu fruit pomace to obtain jinzhu fruit powder;
[0022] d. Blending: Add glucose to the enzymatically hydrolyzed Jinzhu fruit juice, adjust the sugar content of the slurry to 25%, add malic acid to adjust the total acid content to 1.2mg / 100ml, and prepare a mixed solu...
Embodiment 2
[0030] A kind of brewing method of golden pearl fruit wine, it is characterized in that: described brewing method adopts the following steps:
[0031] a. Raw material pretreatment: select fresh and mature Jinzhuguo, remove surface dust, soil and other impurities, wash with clean water, and grind Jinzhuguo through a crusher to obtain Jinzhuguo slurry;
[0032] b. Composite enzyme treatment: add 0.6-0.8% pectinase and 0.4-0.6% cellulase by weight to the golden pearl fruit slurry, control the temperature at 45-55°C and the time for 4-6h;
[0033] c. Filtration: Filtrate the jacaranda pulp after enzyme treatment through a 180-220 mesh sieve to obtain jacaranda fruit juice and jacaranda pomace, and ultrafinely pulverize the jacaranda fruit pomace to obtain jacaranda fruit powder;
[0034] d. Blending: Add glucose to the enzymatically hydrolyzed Jinzhu fruit juice to adjust the sugar content of the slurry to 25-28%, add malic acid to adjust the total acid content to 1-1.2mg / 100ml, a...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com