Preparation process of blueberry pulp liquor
A preparation process and technology of puree wine, which is applied in the field of blueberry puree wine preparation technology, can solve the problems of low content of active ingredients, poor senses, unstable quality of blueberry puree wine, etc., and achieve the effect of improving the retention rate
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Embodiment 1
[0028] A kind of preparation technology of blueberry puree wine, 100kg blueberry is damaged 10min with crusher (the speed of crusher is 200r / min), the fruit juice and pulp produced after collecting the crushing, add water to the pulp to restore the weight of pulp to 100kg, Continue crushing for 5 minutes to collect the pomace; add the resulting juice to the aforementioned fruit juice and mix to obtain a mixed solution; add 150 g of protease and 50 g of pectinase to the mixed solution, and keep stirring at 40°C for 24 hours, every 1 hour Stir once, then raise the temperature to 95°C for 10 minutes, and finally cool down to 20°C to obtain the juice treatment solution for later use;
[0029] Add 1 / 2 volume of water, 50g of fermenting yeast, 25g of protease and 25g of pectinase to the pomace, stir at 20°C for 72 hours, stir once every 1h, and finally cool down to 20°C to obtain a pomace treatment solution spare;
[0030] Mix the fruit juice treatment solution and the pomace treat...
Embodiment 2
[0032] A kind of preparation technology of blueberry puree wine, 100kg blueberry is damaged 15min with crusher (the speed of crusher is 200r / min), the fruit juice and pulp produced after collecting crushing, add water to the pulp to restore the weight of pulp to 100kg, Continue crushing for 8 minutes to collect the pomace; add the resulting juice to the aforementioned fruit juice for mixing to obtain a mixed solution; add 200g of protease and 100g of pectinase to the mixed solution, and keep stirring at 45°C for 36h, every 1h Stir once, then raise the temperature to 95°C for 15 minutes, and finally cool down to 20°C to obtain the juice treatment solution for later use;
[0033] Add 1 / 3 volume of water, 100g of fermented yeast, 50g of protease and 50g of pectinase to the pomace, stir at 20°C for 84 hours, stir once every 1h, and finally cool down to 20°C to obtain the pomace treatment solution spare;
[0034] Mix the fruit juice treatment solution and the pomace treatment solu...
Embodiment 3
[0036] A kind of preparation technology of blueberry puree wine, 100kg blueberry is damaged 20min with crusher (the speed of crusher is 200r / min), the fruit juice and pulp produced after collecting the crushing, add water to the pulp to restore the weight of pulp to 100kg, Continue crushing for 10 minutes to collect the pomace; add the resulting juice to the aforementioned fruit juice and mix to obtain a mixed solution; add 350 g of protease and 150 g of pectinase to the mixed solution, and keep stirring at 50°C for 48 hours, every 1 hour Stir once, then raise the temperature to 95°C for 20 minutes, and finally cool down to 20°C to obtain the juice treatment solution for later use;
[0037] Add 1 / 5 volume of water and 150g of fermented yeast, 75g of protease and 75g of pectinase to the pomace, stir at 20°C for 96 hours, stir once every 1h, and finally cool down to 20°C to obtain a pomace treatment solution spare;
[0038] Mix the fruit juice treatment solution and the pomace ...
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