Processing method of blueberry fruit wine
A processing method and technology for blueberry fruit wine, which are applied in the preparation of alcoholic beverages and other directions, can solve problems such as being unfavorable for wide-scale promotion, and achieve the effects of reducing loss, reducing sourness and improving retention.
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[0039] Example 1:
[0040] A processing method of blueberry fruit wine. The processing method includes the following steps in sequence: screening→cleaning→crushing→enzymatic hydrolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry wine products
[0041] specific:
[0042] Broken: After screening and cleaning the fresh blueberry fruit or the thawed blueberry jelly, add 30mg / kg of SO 2 , At low temperature Crush at <35℃, stand for 8h;
[0043] Enzymatic hydrolysis: add 0.5g / kg of glycine, 2.0g / kg of ascorbic acid, 0.5g / kg of tea polyphenols, 3.0g / kg of grape seed extract, 10mg / kg of blueberry weight to the broken blueberry slurry. kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymatically hydrolyze at 45℃ for 10h;
[0044] Primary fermentation: After enzymatic hydrolysis, sucrose is added to adjust the blueberry slurry to 20°Brix, and 250mg / kg of activated Saccharomyces cerevi...
Example Embodiment
[0050] Example 2:
[0051] A processing method of blueberry fruit wine. The processing method includes the following steps in sequence: screening→cleaning→crushing→enzymatic hydrolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry wine products
[0052] specific:
[0053] Broken: After screening and washing fresh blueberry fruit or thawed blueberry jelly, add 60mg / kg of SO 2 , At low temperature Crush at <35℃ and stand for 4h;
[0054] Enzymatic hydrolysis: Add 1.5g / kg of glycine, 0.5g / kg of ascorbic acid, 1.0g / kg of tea polyphenols, 1.0g / kg of grape seed extract, 30mg / kg of blueberry weight to the broken blueberry slurry. kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymatically hydrolyze at 35℃ for 20h;
[0055] Primary fermentation: After enzymatic hydrolysis, sucrose is added to adjust the blueberry slurry to 22°Brix, inoculated with 150mg / kg of activated Saccharomyces ...
Example Embodiment
[0061] Example 3:
[0062] A processing method of blueberry fruit wine. The processing method includes the following steps in sequence: screening→cleaning→crushing→enzymatic hydrolysis→primary fermentation→slag liquid separation→secondary fermentation→clarification→filtering→aging→filtering→filling→packaging→ Blueberry wine products
[0063] specific:
[0064] Broken: After screening and washing fresh blueberry fruit or thawed blueberry jelly, add 60mg / kg of SO 2 , At low temperature Crush at <35℃, stand for 8h;
[0065] Enzymatic hydrolysis: add 0.5g / kg of glycine, 2.0g / kg of ascorbic acid, 0.5g / kg of tea polyphenols, 3.0g / kg of grape seed extract, 10mg / kg of blueberry weight to the broken blueberry slurry. kg of pectinase, and the enzyme activity is greater than 10000u / g, enzymatically hydrolyze at 45℃ for 10h;
[0066] One fermentation: add sucrose to adjust the blueberry slurry to 20°Brix after enzymolysis, inoculate 150mg / kg of activated Saccharomyces cerevisiae, ferment to 8°Bri...
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