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Method for preparing plum fruit wine and recycling fermentation waste residue

A technology for fermenting waste residue and fruit wine, applied in the field of food processing, can solve the problems of waste of organic resources, inability to make full use of it, pollute the environment, etc., and achieve the effects of low risk, recycling of waste, and high amino acid content

Active Publication Date: 2019-02-15
ZUNYI NORMAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the waste dregs left after the fermentation and preparation of plums cannot be fully utilized, and are generally thrown away as waste, which not only pollutes the environment, but also causes a great waste of organic resources

Method used

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  • Method for preparing plum fruit wine and recycling fermentation waste residue
  • Method for preparing plum fruit wine and recycling fermentation waste residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Raw material sorting: choose 100kg of plum fruit with good maturity, full flesh, good color, no mechanical damage, no rot and deterioration, and the plum variety is blood red plum;

[0042] (2) Cleaning and sterilization: Wash the plums twice with salt water, remove the fruit stem, rinse with water twice, and then use K 2 S 2 o 5 water solution to wash the plums and then dry them, so K 2 S 2 o 5 The aqueous solution is to add 7.5 grams of K to 50L of water 2 S 2 o 5 get;

[0043] (3) Crushing and juicing: crushing the cleaned plums, removing the core and squeezing with a juicer to obtain the original puree and squeezed juice;

[0044] (4) Enzymolysis: Add pectinase and cellulase to the obtained raw pulp squeezed juice for enzymolysis, the amount of enzyme added is 67.5mg / L, the enzymolysis time is 1.25 hours, and the enzymolysis temperature is 24°C. The ratio of pectinase and cellulase is the mass ratio of pectinase: cellulase=2:0.75;

[0045] (5) Disinfec...

Embodiment 2

[0056] (1) Raw material sorting: choose 100kg of plum fruit with good maturity, full flesh, good color, no mechanical damage, no rot and deterioration, and the plum variety is blood red plum;

[0057] (2) Cleaning and sterilization: Wash the plums twice with salt water, remove the stems, rinse with clean water once, and then rinse with K 2 S 2 o 5 water solution to wash the plums and then dry them, so K 2 S 2 o 5 The aqueous solution is to add 10 grams of K to 50L of water 2 S 2 o 5 get;

[0058] (3) Crushing and juicing: crushing the cleaned plums, removing the core and squeezing with a juicer to obtain the original puree and squeezed juice;

[0059] (4) Enzymolysis: Add pectinase and cellulase to the obtained raw pulp squeezed juice for enzymolysis, the amount of enzyme added is 55mg / L, the enzymolysis time is 2 hours, and the enzymolysis temperature is 30°C. The ratio of pectinase and cellulase is mass ratio pectinase: cellulase=2.5:0.5;

[0060] (5) Disinfection ...

Embodiment 3

[0071] (1) Raw material sorting: choose 100kg of plum fruit with good maturity, full flesh, good color, no mechanical damage, no rot and deterioration, and the plum variety is blood red plum;

[0072] (2) Cleaning and sterilization: wash the plums twice first, then wash them with salt water, remove the stems, rinse them with water three times, and then wash them with K 2 S 2 o 5 water solution to wash the plums and then dry them, so K 2 S 2 o 5 The aqueous solution is to add 10 grams of K to 50L of water 2 S 2 o 5 get;

[0073] (3) Crushing and juicing: crushing the cleaned plums, removing the core and squeezing with a juicer to obtain the original puree and squeezed juice;

[0074] (4) Enzymolysis: Add pectinase and cellulase to the obtained raw pulp squeezed juice for enzymolysis, the amount of enzyme added is 80mg / L, the enzymolysis time is 0.5 hours, and the enzymolysis temperature is 18°C. The ratio of pectinase and cellulase is the mass ratio pectinase: cellulas...

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Abstract

The invention belongs to the field of food processing, and relates to a method for preparing plum fruit wine and recycling fermentation waste residue. The fruit wine brewing process comprises the steps as follows: preparing fresh fruit, sorting, cleaning, crushing, disinfecting, squeezing juice, performing enzymatic hydrolysis, canning, fermenting, decanting, filtering, aging, mixing, sterilizing,filtering and obtaining a finished product; furthermore, the waste residue obtained by fermenting plums to prepare the fruit wine is a main component for preparing an earthworm breeding base materialused for breeding earthworms. The method disclosed by the invention overcomes the defects that the fruit wine produced with the traditional brewing method is long-lasting, time-consuming and easy tobe polluted, or defects caused by direct soaking. By adopting the method, a fruit wine drink which is simple in process, natural, green, healthy, rich in nutrition and mellow in flavor, and meets thedemands of widespread customers is obtained. Moreover, the fruit wine fermentation waste residue is taken as the main material for breeding the earthworms, which turns wastes into treasures, thereby avoiding the discharging of the fruit wine fermentation waste residue, reducing the waste treatment expense and fulfilling the purpose of recycling the wastes.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing plum wine and recycling fermentation waste residue. Background technique [0002] Plum is a plant of the genus Prunus in the family Rosaceae, with various varieties, plump and round fruit, exquisite and translucent, and sweet taste. It is one of the fruits that people like. Plums are sour, which can promote the secretion of gastric acid and gastric digestive enzymes, promote gastrointestinal peristalsis, promote digestion, diuresis and swelling. Plum is a kind of fruit with the same origin of medicine and food. It has the effects of nourishing the middle and nourishing qi, nourishing yin and promoting body fluid, moistening the intestines and laxative. Appropriate consumption can also prevent diabetes and cardiovascular diseases. Plums are high in sugar, and contain a variety of amino acids, fats, carotene, gibberellin A / 32, vitamins, niacin and minerals, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024A23K50/00A23K10/37A01K67/033
CPCA01K67/0332A23K10/37A23K50/00C12G3/02Y02P60/87
Inventor 金茜令狐金卿蔡远林刘邦史洪琴黄河马瑶朱长全罗稼戟张波
Owner ZUNYI NORMAL COLLEGE
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