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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
Inactive Publication Date: 2018-12-11
安徽智联管理咨询有限公司
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Problems solved by technology
[0003] The present invention aims at the problems of low development level and serious waste of resources of the existing golden pearl fruit, and improves a golden pearl fruit which is nutritious and healthy, delicious and mellow, and has health effects such as moistening the lungs and relieving cough, beautifying the skin and detoxifying, softening blood vessels, strengthening the brain and improving intelligence. The brewing method of fruit wine improves the utilization efficiency of jinzhuguo
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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...
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Abstract
The invention discloses a brewing method for gold bead wine. The brewing method comprises the following steps: picking fresh, mature and full gold bead for serving as a main raw material; performing raw material pretreatment, compound enzyme treatment, filtering, blending, yeast activation, primary fermentation, post fermentation, squeezing-filtering, aging, canning and sterilizing. By adopting the brewing method, the raw material is pulped, and subjected to compound enzyme treatment. Through direct pulping, the nutrient substances of the raw material are prevented from losing. The active components in the raw material can be fully precipitated out through the compound enzyme treatment, so that the utilization rate of the raw material is improved greatly. The raw material pulp is subjectedto juice-residue separation, so that the utilization rate of the raw materials is further improved. A compound clarifying agent is used for clarifying, so that the transparency degree of the finishedwine is improved, and the finished gold bead wine has the health care effects of moistening lung to arrest cough, beautifying, detoxifying, softening blood vessels, strengthening brain and reinforcing intelligence.
Description
technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing golden pearl fruit wine. Background technique [0002] Jinzhuguo pears are crispy and delicate in texture, rich in juice, rich in sweet and sour, and contain the unique fragrance of various wild wild fruits such as plum, hawthorn, and mountain cherry. This pear has high nutritional value. According to measurements, the soluble solid content in the pulp is as high as 17.6%, ranking first among all pears. It also has significant health effects such as nourishing the lungs and relieving cough, beautifying and detoxifying, softening blood vessels, strengthening brain and intelligence, and delaying aging. At present, most of the golden pearl fruit is directly eaten as a fruit, which has the disadvantage of a low level of development and utilization, and the shortcoming of its short ripening time and difficulty in preservation has caused a waste of resources. C...
Claims
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