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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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