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Preparation method of hot-dipping sweet strawberry wine

A strawberry wine, hot dipping technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of insufficient aftertaste, weak taste, prominent sour taste, etc., to reduce costs and reduce the use of sulfur dioxide Links, easy to operate effect

Inactive Publication Date: 2018-12-18
蚌埠市众星蔬果科技专业合作社联合社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there are many problems in the strawberry wine made by simply applying the production process of strawberry wine mechanically, especially there are quality defects such as outstanding sour taste, weak mouthfeel, insufficient aftertaste, and weak fruit fragrance, which are difficult to meet the requirements of commercialization of strawberry wine. more difficult to accept

Method used

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  • Preparation method of hot-dipping sweet strawberry wine
  • Preparation method of hot-dipping sweet strawberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cleaning and disinfection: cleaning and disinfection of fermentation vessels and equipment;

[0022] (2) Raw material beating: Strawberries are manually sorted after harvesting to remove moldy and rotten strawberry fruits. After crushing, the juice residue is separated to obtain strawberry pulp, and 0.25‰ of pectinase is added to treat the strawberry pulp;

[0023] (3) Hot dipping: Based on the weight of fresh strawberry raw materials, add 1.5 times of boiling water to make the temperature reach 60°C, soak for 10 minutes, and separate the juice residue to obtain strawberry pulp. According to the weight of strawberry pulp, add 20% white granulated sugar (sucrose), stir to fully dissolve the sugar;

[0024] (4) Ingredients blending: After the strawberry pulp is cooled to room temperature, add 1‰ citric acid (food grade), 1.5‰ lactic acid (food grade), 0.2‰ malic acid (food grade) and 0.3‰ single Nitric acid (food grade), fermented nutritional aid, fully stirred. Acc...

Embodiment 2

[0031] (1) Cleaning and disinfection: cleaning and disinfection of fermentation vessels and equipment;

[0032] (2) Raw material beating: Strawberries are manually sorted after harvesting to remove moldy and rotten strawberry fruits. After crushing, the juice residue is separated to obtain strawberry pulp, and 0.25‰ of pectinase is added to treat the strawberry pulp;

[0033] (3) Hot dipping: Based on the weight of fresh strawberry raw materials, add 1.5 times of boiling water to make the temperature reach 70°C, soak for 10 minutes, and separate the juice residue to obtain strawberry pulp. According to the weight of strawberry pulp, add 20% white granulated sugar (sucrose), stir to fully dissolve the sugar;

[0034] (4) Ingredients blending: After the strawberry pulp is cooled to room temperature, add 1‰ citric acid (food grade), 1.5‰ lactic acid (food grade), 0.2‰ malic acid (food grade) and 0.3‰ single Nitric acid (food grade), fermented nutritional aid, fully stirred. Acc...

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Abstract

The invention mainly relates to the technical field of fruit wine fermentation, and discloses a preparation method of hot-dipping sweet strawberry wine. The preparation method comprises the followingsteps: cleaning and disinfection, raw material beating, hot-dipping, ingredient blending, main fermentation, post-fermentation, filtration, clarification, filling and aging. The preparation method isconvenient to operate. The yield of the strawberry wine can be increased by about 15% under the condition of the same strawberry dosage. The original color and aroma of the strawberry are retained tothe maximum, the quality of the strawberry wine with poor quality of raw materials can be improved, and the sales price will also increase. In addition, the fresh sweet strawberry wine produced by theprocess can be sold early to reduce the administration cost of the product, and has high promotion value.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, and relates to a preparation method for producing sweet strawberry wine by using fresh strawberry fruit as a raw material through a hot dipping method. Background technique [0002] Strawberries are rich in nutrition, delicious in appearance, red and tender in appearance, juicy in flesh, sweet and sour in taste, and rich in fragrance. Modern medicine believes that strawberries have a certain conditioning and nourishing effect on gastrointestinal disorders and anemia, and have a certain preventive effect on hypertension, hyperlipidemia, arteriosclerosis and coronary heart disease. Because strawberries are not resistant to storage, they are often used for fresh food. In recent years, with the continuous improvement of people's living standards and the enhancement of nutrition and health awareness, the demand for drinking alcohol has also changed. However, the types of organic acids in strawberri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 李维厚
Owner 蚌埠市众星蔬果科技专业合作社联合社
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