Persimmon enzyme alcoholic drink mixed with fruit juice and preparation method thereof

A persimmon and enzyme technology, applied in the field of persimmon ferment wine and its preparation, can solve the problems of not reflecting the original nutritional value of persimmon wine, affecting the flavor of persimmon wine, poor wine body balance, etc., achieving high economic value and nutritional value, Rich taste, taste-enhancing effect

Inactive Publication Date: 2019-01-04
山东恒糅酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, persimmon wine is mostly fermented by existing yeast, and its taste is not good. During the brewing process of persimmon wine, various auxiliary materials such as alcohol and essence will be mixed, which cannot reflect the original flavor and nutritional value of persimmon wine. , the taste of wine transformed by fermentation of white sugar is poor, and the balance of wine body is poor, which affects the flavor of persimmon wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A persimmon ferment wine, comprising the following raw materials in parts by weight: 750 parts of persimmons, 35 parts of pectin, 67 parts of enzyme complex bacteria, 34 parts of tartaric acid solution, 11 parts of pectinase, 24 parts of citric acid and 25 parts of honey.

[0023] Further, the enzyme compound bacteria is a mixture of Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus plantarum, and the ratio of live bacteria mixed by each strain is: Saccharomyces cerevisiae: Lactobacillus acidophilus: cheese Lactobacillus: Lactobacillus paracasei: Lactobacillus plantarum = 4:12:2:1:3.

[0024] Further, the number of live bacteria per gram of enzyme complex bacteria is 5-10 billion.

[0025] Based on the preparation method of the persimmon fermented wine, the steps are as follows:

[0026] 1) Persimmon pretreatment: take fresh and ripe persimmons, drain the water after clearing the water, use a beater to c...

Embodiment 2

[0033] A persimmon ferment wine, comprising the following raw materials in parts by weight: 850 parts of persimmons, 43 parts of pectin, 74 parts of enzyme complex bacteria, 40 parts of tartaric acid solution, 13 parts of pectinase, 30 parts of citric acid and 32 parts of honey.

[0034] Further, the enzyme compound bacteria is a mixture of Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus plantarum, and the ratio of live bacteria mixed by each strain is: Saccharomyces cerevisiae: Lactobacillus acidophilus: cheese Lactobacillus: Lactobacillus paracasei: Lactobacillus plantarum = 6:13:4:2:5.

[0035] Further, the number of live bacteria per gram of enzyme complex bacteria is 5-10 billion.

[0036] Based on the preparation method of the persimmon fermented wine, the steps are as follows:

[0037] 1) Persimmon pretreatment: take fresh and ripe persimmons, drain the water after clearing the water, use a beater to c...

Embodiment 3

[0044] A kind of persimmon ferment wine, comprises following raw material by weight: 1000 parts of persimmons, 50 parts of pectin, 80 parts of enzyme complex bacteria, 46 parts of tartaric acid solution, 15 parts of pectinase, 38 parts of citric acid and 39 parts of honey.

[0045] Further, the enzyme compound bacteria is a mixture of Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus plantarum, and the ratio of live bacteria mixed by each strain is: Saccharomyces cerevisiae: Lactobacillus acidophilus: cheese Lactobacillus: Lactobacillus paracasei: Lactobacillus plantarum=9:15:5:3:7.

[0046] Further, the number of live bacteria per gram of enzyme complex bacteria is 5-10 billion.

[0047] Based on the preparation method of the persimmon fermented wine, the steps are as follows:

[0048] 1) Persimmon pretreatment: take fresh and ripe persimmons, drain the water after clearing the water, use a beater to crush the...

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PUM

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Abstract

The invention discloses persimmon enzyme alcoholic drink mixed with fruit juice, belongs to the technical field of processing of fruit wine, and solves the problem that the flavor and nutritive valueof persimmon wine are affected by persimmon wine brewing in the prior art. According to the technical scheme, the persimmon enzyme alcoholic drink mixed with fruit juice comprises the following raw materials: persimmon, pectin, enzyme compound bacteria, a tartaric acid solution, pectase, citric acid and honey. The persimmon enzyme alcoholic drink mixed with fruit juice prepared by the preparationmethod is high in yield, the fermented persimmon wine is full-bodied in taste, the taste of the wine is improved by honey fermentation and conversion, the produced persimmon wine is full-bodied in taste, a secondary fermentation temperature is controlled to be 25-28 DEG C, the fruity of the persimmon is maintained favorably, meanwhile, the fermentation time is prolonged, the persimmon wine tastesabundantly, and is prepared from persimmons, honey and the like as auxiliary materials, and the persimmon enzyme alcoholic drink mixed with fruit juice contains vitamin, amino acid, polysaccharide substances and microelement such as iodine, zinc, iron and calcium, and has quite high economic value and nutritive value.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to persimmon ferment wine and a preparation method thereof. Background technique [0002] Persimmon is one of the five major fruits in my country. Persimmon has high nutritional value and is rich in Vc. Every 100 grams of persimmon contains 49g-72g of Vc, which is twice that of oranges, eight times that of bananas, and 10 times that of grapes. Flavonoids, tannins and other phenolic substances can inhibit platelet aggregation, prevent low-density lipoprotein oxidation, and soften blood vessels. Traditional Chinese medicine believes that persimmon is sweet, astringent, and cold in nature. It has the functions of clearing away heat and dryness, moisturizing the lungs and resolving phlegm, softening and hardening, quenching thirst and promoting body fluid, invigorating the spleen, curing dysentery, and stopping bleeding. It can relieve dry stool, hemorrhoid pain or bleeding...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12N1/18C12N1/20C12R1/865C12R1/23C12R1/245C12R1/225C12R1/25
CPCC12G3/02C12N1/18C12N1/20
Inventor 崔烓堃
Owner 山东恒糅酒业有限公司
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