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Tart fruit wine production method

A production method and fruit wine technology are applied in the production field of sour fruit wine, which can solve the problems of single aroma and poor taste of sea buckthorn wine, and achieve the effects of good quality and taste, less loss and good color and luster.

Inactive Publication Date: 2018-12-18
普定县祝春农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affected by the acidity of seabuckthorn and the production process, the prepared seabuckthorn wine often has the problems of poor taste and single aroma, especially the soaked seabuckthorn wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of production method of sour fruit wine, is made up of following steps:

[0022] S1 enzymatic hydrolysis: Beat the pulp of seabuckthorn and wild jujube, grind the slurry once, mix the obtained slurry with the compound enzyme mixture evenly, seal and soak at 35°C for 3 hours, then raise the temperature to 80°C, store for 10 minutes to obtain the enzymatic hydrolysis solution ;Wherein, the mass ratio of described seabuckthorn and wild jujube is 3:1;

[0023] S2 Ultrasonic extraction: Mix the enzymolysis solution and wine at a mass ratio of 1:4, seal and soak at 50°C for 30 minutes, then refrigerate the soaking solution in a cold storage at 5°C for 5 weeks, then take out the soaking solution and dry it at 30°C Ultrasonic treatment for 25min to obtain the extract; wherein, the compound enzyme is composed of exo-β-glucanase, endo-β-glucanase, xylanase with a mass ratio of 5:2:1:3:0.5 , pectinase, organic acid are mixed; Described ultrasonic power is 500W; Described o...

Embodiment 2

[0027] A kind of production method of sour fruit wine, is made up of following steps:

[0028] S1 enzymatic hydrolysis: beat seabuckthorn and wild jujube pulp, grind the slurry for 3 times, mix the obtained slurry with the compound enzyme mixture evenly, seal and soak at 50°C for 5 hours, then raise the temperature to 90°C, and store for 20 minutes to obtain the enzymatic hydrolysis solution ;Wherein, the mass ratio of described seabuckthorn and wild jujube is 3:1;

[0029] S2 Ultrasonic extraction: Mix the enzymolysis solution and wine at a mass ratio of 1:4, seal and soak at 60°C for 50 minutes, then refrigerate the soaking solution in a cold storage at 8°C for 8 weeks, then take out the soaking solution and dry it at 45°C Ultrasonic treatment for 35min to obtain the extract; wherein, the compound enzyme is composed of exo-β-glucanase, endo-β-glucanase, xylanase with a mass ratio of 5:2:1:3:0.5 , pectinase, organic acid are mixed; Described ultrasonic power is 600W; Describ...

Embodiment 3

[0033] A kind of production method of sour fruit wine, is made up of following steps:

[0034] S1 enzymatic hydrolysis: Beat the pulp of seabuckthorn and wild jujube, grind the slurry twice, stir the obtained slurry and the compound enzyme mixture evenly, seal and soak at 40°C for 3-5h, then raise the temperature to 86°C, and store for 17min to obtain the enzyme Solution; Wherein, the mass ratio of described seabuckthorn, wild jujube is 3:1;

[0035] S2 Ultrasonic extraction: Mix the enzymolysis solution and wine at a mass ratio of 1:4, seal and soak at 57°C for 40 minutes, then refrigerate the soaking solution in a cold storage at 8°C for 5 weeks, then take out the soaking solution and dry it at 45°C Ultrasonic treatment for 25min to obtain the extract; wherein, the compound enzyme is composed of exo-β-glucanase, endo-β-glucanase, xylanase with a mass ratio of 5:2:1:3:0.5 , pectinase, organic acid are mixed; Described ultrasonic power is 600W; Described organic acid is made ...

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PUM

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Abstract

The invention relates to a tart fruit wine production method, and belongs to the technical field of wine. The method comprises the following steps: S1 enzymatic hydrolysis; S2 ultrasonic extraction; S3 brewing; and S4 filtration. The plum wine has good quality and mouthfeel and good color with less loss of aroma components, has the health-care efficacy of relieving cough and resolving phlegm, promoting digestion to eliminate stagnation and invigorating blood circulation and dissipating blood stasis, and has remarkable treatment effects on cough and phlegm, dyspepsia, dyspepsia and stomachache,haematoma caused by tumbling, blood stasis and amenorrhea.

Description

technical field [0001] The invention relates to the technical field of wine, in particular to a production method of sour fruit wine. Background technique [0002] The content of vitamin C in seabuckthorn fruit is high, known as the king of vitamin C. Seabuckthorn is a general term for plants and their fruits. The plant seabuckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. Domestically distributed in North China, Northwest, Southwest and other places. Seabuckthorn is a medicinal and edible plant. The roots, stems, leaves, flowers, and fruits of seabuckthorn, especially the fruit of seabuckthorn, are rich in nutrients and biologically active substances, and can be widely used in many fields of the national economy such as food, medicine, light industry, aerospace, agriculture, animal husbandry and fishery. Seabuckthorn fruit used as medicine has the effects of relieving cough and reducing phlegm, invigorating stomach and eliminating food, promoting bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 张祝君
Owner 普定县祝春农产品有限公司
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