Double-state juice wine brewing method

A technology of wine dew and compound bacteria, which is applied in the field of wine making, can solve the problems of disjointed and uncoordinated taste of flavor liquor, achieve high economic value and improve the effect of liquor yield

Pending Publication Date: 2019-07-05
GUANGXI FUMIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional fruit wine is mostly soaked in rice wine (alcohol). The disadvantage of this kind of fruit wine is that the flavor of the fruit is out of touch with the taste of white wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Choose candied sugar solution: 1.2 tons of mango candied sugar solution, with a sugar content of 33 degrees (100 catties of sugar solution has 33 catties of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.

[0027] Concentration standardization: the concentration of sugar solution is reduced to 1.08 tons of sugar solution with 25 refraction degrees and 0.12 tons of sugar solution with 15 refraction degrees, and the mass ratio of the two is 9:1.

[0028] Sterilization; the sugar solution is boiled and kept for five minutes, and then the sugar solution is measured at 26 refraction and 17 refraction respectively.

[0029] Adjust the pH: Adjust the pH (pH value) to 4.5-5.

[0030] Saccharification and fermentation: pump the sugar liquid with a refractive index of 17 into a 300-liter seed tank and blow it down to room temperature, add the compound bacteria, stir it evenly and continue blowing it for 30 minutes. ...

Embodiment 2

[0033] Choose candied sugar solution: 1.2 tons of papaya candied sugar solution, with a sugar content of 29 degrees (100 catties of sugar solution has 29 catties of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.

[0034] Concentration standardization: the concentration of sugar solution is reduced to 1.08 tons of sugar solution with 25 refraction degrees and 0.12 tons of sugar solution with 15 refraction degrees, and the mass ratio of the two is 9:1.

[0035] Sterilization; the sugar solution is boiled and kept for five minutes, and then the sugar solution is measured at 26 refraction and 17 refraction respectively.

[0036] Adjust the pH: Adjust the pH (pH value) to 4.5-5.

[0037] Saccharification and fermentation: pump the sugar liquid with a refractive index of 17 into a 300-liter seed tank and blow it down to room temperature, add the compound bacteria, stir it evenly and continue blowing it for 30 minutes. ...

Embodiment 3

[0040] Solid-state fermentation of pulp:

[0041] Wash the glutinous rice, steam it and let it cool.

[0042] Pulp: Take the pulp left on the core after being sliced ​​by our company's pretreatment class, after marinating 2 parts of salt and 0.3 parts of sodium metabisulfite

[0043] One part is completely dissolved in the solution soaked in 80 parts of water for 30 minutes and picked up for use.

[0044] Mixing: 5 parts of glutinous rice, 3 parts of pulp, add rhizopus and sweet wine koji and mix evenly. Dig a groove in the middle.

[0045] Saccharification and fermentation: After 24 hours, it can be seen that the rhizopus is covered with glutinous rice balls, and the color of the rice balls begins to turn gray. 36 hours Visible liquid overflow in the groove. The rice balls start to soften. After 72 hours, the groove is filled with liquid, and the sugar content has 39 refraction degrees. Add high-grade liquor to stop the saccharification. Filter and set aside to obtain ...

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PUM

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Abstract

The invention discloses a double-state juice wine brewing method. The method includes following steps: performing concentration standardized treatment on sugaring liquid; sterilizing the sugaring liquid obtained after the standardized treatment, and regulating the pH of the sugaring liquid; saccharify and fermenting, to be more specific, adding a compound strain, saccharifying to decompose pulp inthe sugaring liquid and degrade part of fibers, and then starting alcohol fermentation; performing solid-state fermentation on the pulp; blending two obtained fermentation solutions. Juice wine obtained by the method is rich in fruit aroma flavor and high in yield and economic value.

Description

technical field [0001] The invention relates to a brewing technology, in particular to a brewing method of two-state dew wine. Background technique [0002] The by-product of the candied fruit industry is candied sugar liquid, which contains fruit acid, pulp, fruit juice, and various substances such as citric acid, edible glycerin, edible salt and sodium metabisulfite added during processing. It can be used to make juice drinks and concentrate to make caramel. However, due to the complex composition of candied sugar liquid, it is difficult to maintain a uniform flavor no matter whether it is made into a beverage or caramel. Coupled with the reasons for the production license, the candied sugar solution of most candied fruit manufacturers is directly discarded. [0003] The craft of traditional fruit wine mostly is soaked in rice wine (alcohol), and the shortcoming of this kind fruit wine is exactly: the local flavor of fruit and liquor mouthfeel are out of touch, uncoordin...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/024C12R1/845C12R1/66
CPCC12G3/02
Inventor 卓榕苍黄丽玲陈仙萍曾纪伦
Owner GUANGXI FUMIN FOOD
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