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A kind of filtration process of fruit wine

A technology of fruit wine and process, which is applied in the field of filter process of fruit wine, which can solve the problems of poor impurity removal effect, dilute fruit wine flavor, unstable wine body, etc., and achieve the effect of preventing lightening, unique flavor and high quality

Active Publication Date: 2022-03-01
广西德保新贝侬酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since fruit wine is a turbid system, it is difficult to obtain a stable wine body through direct filtration, and fruit wine has the following problems when using conventional clarifiers due to its high content of pectin and protein: the amount of use is small, and the quality of the fruit wine can be maintained. Flavor, but the impurity removal effect is poor, the wine body is unstable, and a large amount can be used to obtain a stable and clear wine body, but it will dilute the unique flavor of fruit wine, resulting in a decrease in quality

Method used

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Embodiment 1

[0017] This embodiment is a kind of filtration process of fruit wine. First, add pectinase with a weight of 0.01‰ of the fruit wine to the fruit wine, the enzyme activity is 300U / g, and let it stand at a constant temperature for 1 hour at 35° C., inactivate the enzyme activity in a boiling water bath, and cool it. Then add the protease with the weight of 0.005‰ of the fruit wine, the enzyme activity is 200U / g, let it stand at a constant temperature at 45°C for 1h, inactivate the enzyme activity in a boiling water bath, cool, then add the orange peel adsorbent, the addition amount is 1g / L, shake 20min, let stand at 5°C for 1 day, centrifuge at 2000r / min for 15min to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.2μm to obtain a stable and clear fruit wine.

[0018] The preparation method of the orange peel adsorbent is as follows: put the citrus peel in a retort and carbonize it at 300° C. for 30 minutes, cool to obt...

Embodiment 2

[0021] In this embodiment, a kind of filtration process of fruit wine, firstly add pectinase with the weight of 0.03‰ of the fruit wine to the fruit wine, the enzyme activity is 400U / g, let it stand at a constant temperature at 45°C for 3 hours, inactivate the enzyme activity in a boiling water bath, cool, Then add protease with the weight of 0.02‰ of the fruit wine, the enzyme activity is 300U / g, let it stand at a constant temperature at 55°C for 2h, inactivate the enzyme activity in a boiling water bath, cool, then add orange peel adsorbent, the addition amount is 2g / L, shake After 30 minutes, stand at 15°C for 2 days, centrifuge at 3000r / min for 25 minutes to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.4μm to obtain a stable and clear fruit wine.

[0022] The preparation method of the orange peel adsorbent is as follows: put the citrus peel into a retort and carbonize at 400° C. for 50 minutes, cool to obtain ...

Embodiment 3

[0025] This embodiment is a kind of filtration process of fruit wine. First, add pectinase with a weight of 0.02‰ of the fruit wine to the fruit wine, the enzyme activity is 350U / g, and stand at a constant temperature at 40°C for 2h, inactivate the enzyme activity in a boiling water bath, and cool. Then add the protease with the weight of 0.01‰ of the fruit wine, the enzyme activity is 240U / g, stand at a constant temperature at 50°C for 1.5h, inactivate the enzyme activity in a boiling water bath, cool, then add orange peel adsorbent, the addition amount is 1.5g / L , shake for 25 minutes, stand at 8°C for 1.5 days, centrifuge at 2800r / min for 20 minutes to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.3μm to obtain a stable and clear fruit wine.

[0026] The preparation method of the orange peel adsorbent is as follows: put the citrus peel in a retort and carbonize it at 350° C. for 40 minutes, cool to obtain the or...

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Abstract

The invention discloses a filtering process of fruit wine and relates to the technical field of fruit wine processing. The filtration process is as follows: firstly add pectinase to the fruit wine for treatment, then add protease for treatment, then add orange peel adsorbent, let stand, centrifuge, remove sediment, and finally filter the upper wine liquid with a microporous membrane to obtain final product; The preparation method of the orange peel adsorbent is as follows: putting citrus peels into a dry distillation kettle for carbonization to obtain orange peel carbonized material, adding the orange peel carbonized material into sodium hydroxide solution for heat treatment, washing and suction filtering, and drying. Then put it into the orange peel extract solution for soaking, dry and pulverize to obtain the product. The process of the invention can not only effectively remove the impurities in the fruit wine, but also reduce the loss of flavor substances, and maintain the unique flavor of the fruit wine.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit wine processing, in particular to a filtering process of fruit wine. 【Background technique】 [0002] Fruit wine is wine with the flavor of fruit, which is mainly made by fermenting or soaking fruit. It is rich in nutrition and has great health benefits, and is deeply loved by the public. Compared with white wine, newly brewed fruit wine is a colloidal solution with high content of alkaloids, pectin, pigments, polysaccharides, proteins, polyphenols and other substances. If it is not clarified, it will easily appear during storage. Browning, loss of light, turbidity, precipitation and other adverse phenomena. [0003] At present, fruit wine clarification methods mainly adopt direct filtration, or use clarifiers such as bentonite, diatomaceous earth, gelatin, and chitosan to process. However, since fruit wine is a turbid system, it is difficult to obtain a stable wine body through direct filtration...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/15C12H1/044C12H1/07
CPCC12H1/003C12H1/0408C12H1/063
Inventor 杨维特
Owner 广西德保新贝侬酒厂有限公司
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