Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brewing method of dry sparkling loquat wine

A loquat wine and dry type technology is applied in the brewing field of dry type sparkling loquat wine, can solve the problems of human health hazards, no reports of dry type loquat sparkling wine, etc., and can promote the loss of calcium and avoid bad flavor. , the effect of preventing the growth of microorganisms

Inactive Publication Date: 2018-12-18
永春天福兴农业技术股份有限公司
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, in the existing loquat wine brewing technology, SO 2 As a fungicide and antioxidant, SO 2 It can inhibit the growth of microorganisms such as wild yeast, lactic acid bacteria and acetic acid bacteria, and control the oxidative deterioration of the wine body. At the same time, SO 2 It will be converted into sulfite, which will cause certain harm to human health.
[0005] At present, domestically produced loquat sparkling wine is rarely seen in the market, and there are no related reports about dry loquat sparkling 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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brewing method of dry sparkling loquat wine
  • Brewing method of dry sparkling loquat wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A brewing method of dry sparkling loquat wine, characterized in that: the production steps are:

[0039] 1) material selection: select the loquat whose fruit is ripe and not rotten and whose appearance is clean and tidy as raw material;

[0040]2) Washing and removing the core: rinse the loquat with clean water, remove the fruit stem and core to obtain fresh pulp;

[0041] 3) Heating: put the fresh pulp obtained in step 2) into a fermenter, and raise the temperature to 80° C. within 3 minutes under the protection of carbon dioxide, and stir simultaneously during the heating process to obtain loquat pulp;

[0042] 4) crushing and squeezing the juice: pump the loquat fruit slurry obtained in step 3) into a vacuum tank, and keep the pressure at 100Pa under the protection of carbon dioxide. After the fruit slurry enters the vacuum tank, it expands rapidly, and the cell tissue ruptures. The pulp liquid is cooled to 35°C;

[0043] 5) Enzymolysis: Add pectinase to the fruit ...

Embodiment 2

[0052] A brewing method of dry sparkling loquat wine, characterized in that: the production steps are:

[0053] 1) material selection: select the loquat whose fruit is ripe and not rotten and whose appearance is clean and tidy as raw material;

[0054] 2) Washing and removing the core: rinse the loquat with clean water, remove the fruit stem and core to obtain fresh pulp;

[0055] 3) Heating: put the fresh pulp obtained in step 2) into a fermenter, and raise the temperature to 85° C. within 4 minutes under the protection of carbon dioxide, and stir simultaneously during the heating process to obtain loquat pulp;

[0056] 4) Crushing and squeezing the juice: pump the loquat fruit slurry obtained in step 3) into a vacuum tank, and keep the pressure at 80Pa under the protection of carbon dioxide. After the fruit slurry enters the vacuum tank, it expands rapidly, and the cell tissue ruptures. Cool the pulp to 38°C;

[0057] 5) Enzymolysis: Add pectinase to the fruit pulp obtaine...

Embodiment 3

[0066] A brewing method of dry sparkling loquat wine, characterized in that: the production steps are:

[0067] 1) material selection: select the loquat whose fruit is ripe and not rotten and whose appearance is clean and tidy as raw material;

[0068] 2) Washing and removing the core: rinse the loquat with clean water, remove the fruit stem and core to obtain fresh pulp;

[0069] 3) Heating: Place the fresh pulp obtained in step 2) into a fermenter, heat up to 85° C. within 4 minutes under the protection of nitrogen, and stir at the same time during the heating process to obtain loquat pulp;

[0070] 4) Broken and squeezed juice: pump the loquat fruit slurry obtained in step 3) into a vacuum tank, and keep the pressure at 60Pa under nitrogen protection. After the fruit slurry enters the vacuum tank, it expands rapidly, and the cell tissue ruptures. The pulp liquid is cooled to 37°C;

[0071] 5) Enzymolysis: Add pectinase to the fruit pulp obtained in step 4) for enzymolysis...

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

PropertyMeasurementUnit
pore sizeaaaaaaaaaa
Login to View More

Abstract

The invention relates to a brewing method of dry sparkling loquat wine. The method comprises the steps of selecting raw materials, cleaning and removing kernels, heating, crushing and juicing, carrying out enzymolysis, extracting juice, carrying out composition adjustment, carrying out primary fermentation, carrying out wine foot separation, blending, carrying out secondary fermentation, sterilizing, filling, and the like. The method provided by the invention adopts rapid heating, uses vacuum negative pressure to break fruit, utilizes saccharomyces cerevisiae and bacillus licheniformis to ferment, and simultaneously adds semen ziziphi spinosae and flos caryophyllata extracts in a fermentation process so as to enable loquat peel tissues to be instantly broken and further enable the pigmentand high-quality tannins in the peel to be quickly and fully extracted. The method can also kill microorganisms, oxidases and the like in loquats, so that the bad flavors caused by oxidation or natural fermentation are avoided. The method avoids the threat to a human body by adding sulfur dioxide, and can effectively prevent browning and control acidity; the dry sparkling loquat wine with excellent taste can be obtained without needing an additional operation; the obtained loquat wine is bright in color, clear, bright and glossy in wine body as well as fine and long-lasting in foams, and has atypical loquat wine flavor.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, in particular to a method for brewing dry sparkling loquat wine. Background technique [0002] Loquat, also known as Luju, is a plant of the genus Loquat in the Rosaceae family. It is a rare specialty fruit in southern my country. The fruit is orange in color, soft and juicy, sweet and sour, and has a unique flavor. Existing studies have shown that loquat fruit is rich in nutrition, rich in mineral elements such as protein, amino acid, carbohydrate, potassium, iron, calcium, phosphorus, and various vitamins such as Va, Vb, and Vc, and has certain medicinal value. Moisturizing the lungs, relieving cough, clearing heat, lowering qi, diuretic, invigorating the stomach, and moistening the five internal organs. It is known as a health-care fruit and is deeply loved by consumers. Therefore, the development and utilization of loquat has great economic value and attractive development prospects. [0...

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 Applications(China)
IPC IPC(8): C12G3/02A61K36/73A61P1/14C12R1/10C12R1/865
CPCA61K36/61A61K36/725A61K36/73A61P1/14C12G3/02A61K2300/00
Inventor 郭圆郑水成
Owner 永春天福兴农业技术股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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