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Method for processing hawthorn fruit wine

A processing method and technology for hawthorn fruit wine are applied in the processing field of fruit wine, which can solve the problems of not being able to transport out in time during the harvest season, the limitation of varieties and flavors, and the pollution of fruit wine, so as to achieve the effects of improving the juice yield, good quality and facilitating clarification.

Inactive Publication Date: 2019-04-30
张连程
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because traditional folk wine making methods are often cumbersome, the variety and flavor are limited, and the fruit wine made is also easily polluted by the bacteria brought in by the fruit. It is a pity that the season cannot be transported out in time, and it rots in the ground. Therefore, providing a better fruit wine production process is also a solution to fruit digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 A kind of processing method of hawthorn fruit wine, the steps are as follows:

[0028] (1) Pretreatment of raw materials: select pure red, fresh and ripe hawthorn fruits as raw materials, soak in water for 5 minutes to facilitate washing, then put them into a cleaning tank, and wash the dirt on the surface with running water;

[0029] (2) Crushing: Use a large rolling distance extrusion crusher to crush the hawthorn skin without breaking the hawthorn core, and remove the core;

[0030] (3) Soaking: Soak the broken hawthorn meat in soft water with 4 times the amount of raw materials, add 1% deodorized alcohol and 5% gluten sugar at the same time, stir evenly, and let it act for 20 hours at room temperature;

[0031] (4) Main fermentation: transfer the hawthorn meat treated in step (3) to a tank, add 6.0% yeast liquid, and ferment at 23°C for 5 days; the preparation method of the yeast liquid is: take japonica rice and put it in a container Add pure water to...

Embodiment 2

[0036] Embodiment 2 A kind of processing method of hawthorn fruit wine, the steps are as follows:

[0037] (1) Pretreatment of raw materials: select pure red, fresh and ripe hawthorn fruits as raw materials, soak in water for 15 minutes to facilitate washing, then put them into a cleaning tank, and wash the dirt on the surface with running water;

[0038] (2) Crushing: Use a large rolling distance extrusion crusher to crush the hawthorn skin without breaking the hawthorn core, and remove the core;

[0039] (3) Soaking: Soak the broken hawthorn meat in soft water with 6 times the amount of raw materials, add 3% deodorized alcohol and 10% gluten sugar at the same time, stir evenly, and act for 30 hours at room temperature (preferably 25 hours at room temperature );

[0040] (4) Main fermentation: transfer the hawthorn meat treated in step (3) to a tank, add 6.0% yeast liquid, and ferment at 27°C for 5-7 days; the preparation method of the yeast liquid is: take japonica rice In...

Embodiment 3

[0045] Embodiment 3 A kind of processing method of hawthorn fruit wine, the steps are as follows:

[0046] (1) Pretreatment of raw materials: select pure red, fresh and ripe hawthorn fruits as raw materials, soak in water for 10 minutes to facilitate washing, then put them into the cleaning tank, and wash the dirt on the surface with running water;

[0047] (2) Crushing: Use a large rolling distance extrusion crusher to crush the hawthorn skin without breaking the hawthorn core, and remove the core;

[0048] (3) Soaking: Soak the crushed hawthorn meat in soft water with 5 times the amount of raw materials, add 2% deodorized alcohol and 8% gluten sugar at the same time, stir evenly, and act for 25 hours at room temperature;

[0049] (4) Main fermentation: transfer the hawthorn meat treated in step (3) to a tank, add 6.0% yeast liquid, and ferment at 25°C for 6 days; the preparation method of the yeast liquid is: take japonica rice and put it in a container Add pure water to cove...

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Abstract

The invention discloses a method for processing a hawthorn fruit wine. The method comprises the steps of raw material pretreatment, crushing, soaking, main fermentation, post fermentation, rotary separation, freezing, filtration, sterilization, and filling. The method for processing the hawthorn wine adopts a self-made yeast liquid for main fermentation, and uses the pectinase in the yeast liquidto decompose the pectin substance in the pulp into water-soluble pectin or small molecule galacturonic acid, the juice is released, the method improves the juice yield of the hawthorn, and at the sametime, the unstable macromolecular substances and particles can be precipitated more quickly, which is conducive to clarification; the hawthorn fruit wine prepared by the method of the invention has excellent quality, and the ester, alcohol, acid, aldehyde and the like exhibit dynamic balance and mutual coordination, the wine is soft and rich, and the hawthorn fruit wine is more prominent.

Description

technical field [0001] The invention relates to the technical field of fruit wine processing, in particular to a processing method of hawthorn fruit wine. Background technique [0002] Hawthorn is a tree species unique to my country with both medicinal and fruit functions. Sweet in taste, slightly warm and sour in nature. Edible plants, drupe fruits, hard, thin flesh, slightly sour taste. "Daily Materia Medica" records: dissolving food accumulation, promoting stagnation of qi, invigorating the stomach and widening the diaphragm, eliminating blood and qi lumps. Hawthorn can prevent and treat cardiovascular diseases. It has the effects of dilating blood vessels, strengthening the heart, increasing coronary blood flow, improving heart vitality, stimulating the central nervous system, lowering blood pressure and cholesterol, softening blood vessels, diuresis and sedation; preventing arteriosclerosis, anti-aging, anti-aging The role of cancer. Maslinic acid also has a strong ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/685
CPCC12G3/02
Inventor 张连程
Owner 张连程
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