Making method of pineapple wine

A technology of pineapple wine and pineapple, which is applied in the preparation of pineapple wine and pineapple fruit. It can solve the problems of poor nutritional value and health care effect, single taste and flavor, etc., and achieve natural and rich fruit aroma, warm taste and good wine production. high rate effect

Pending Publication Date: 2019-08-16
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the prior art, the mouthfeel local flavor of pineapple wine and glutinous rice wine is relatively single, the shortcoming that nutritive value and health-care effect are not good.

Method used

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  • Making method of pineapple wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation method of pineapple wine of the present invention comprises the following steps:

[0037] (1) select ripe, no damage by diseases and insect pests, fresh pineapple without rot, peel the skin, evenly pierce several holes with a diameter of 2 mm on the pineapple fruit and soak in 10% salt water for 30 minutes;

[0038] (2) Pass the pineapple fruit soaked in salt water over clear water and drain;

[0039] (3) Dissolve 1% pectinase by pineapple weight in warm water at 20°C to obtain a pectinase solution; put the pectinase solution and drained pineapple into a fermenter for anaerobic fermentation for 60 days to obtain a fermented Pineapple fruit and fermented liquid, set aside;

[0040] (4) Pressing the fermented pineapple fruit with a press to obtain fermented fruit juice and fermented pomace; the fermented pomace is put into a drying box and dried at 60°C for subsequent use;

[0041] (5) An appropriate amount of potassium metabisulfite is added to the ferm...

Embodiment 2

[0053] The preparation method of pineapple wine of the present invention comprises the following steps:

[0054] (1) select the fresh pineapple that is mature, free from diseases and insect pests, and free from rot and deterioration, peel the skin, pierce several holes with a diameter of 3 mm on the pineapple fruit and soak it in 20% salt water for 20 minutes;

[0055] (2) Pass the pineapple fruit soaked in salt water over clear water and drain;

[0056] (3) Dissolve 2% pectinase by pineapple weight in warm water at 35°C to obtain a pectinase solution; put the pectinase solution and drained pineapple into a fermenter for anaerobic fermentation for 80 days to obtain a fermented Pineapple fruit and fermented liquid, set aside;

[0057] (4) Press the fermented pineapple fruit with a press to obtain fermented fruit juice and fermented pomace; the fermented pomace is put into a drying box and dried at 70°C for subsequent use;

[0058] (5) An appropriate amount of potassium metabi...

Embodiment 3

[0070] The preparation method of pineapple wine of the present invention comprises the following steps:

[0071] (1) select the fresh pineapple that is mature, free from diseases and insect pests, and free from rot and deterioration, peel the skin, pierce several holes with a diameter of 5 mm on the pineapple fruit, and then soak it in 30% salt water for 15 minutes;

[0072] (2) Pass the pineapple fruit soaked in salt water over clear water and drain;

[0073] (3) Dissolve 3% pectinase by pineapple weight in warm water at 30°C to obtain a pectinase solution; put the pectinase solution and drained pineapple into a fermenter for anaerobic fermentation for 90 days to obtain a fermented Pineapple fruit and fermented liquid, set aside;

[0074] (4) Press the fermented pineapple fruit with a press to obtain fermented fruit juice and fermented pomace; the fermented pomace is put into a drying box and dried at 80°C for subsequent use;

[0075] (5) An appropriate amount of potassium ...

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PUM

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Abstract

The invention discloses a making method of pineapple wine, which comprises the steps, such as, selecting mature fresh pineapples that are free of diseases or rotting, peeling, and juicing; adding potassium metabisulfite; adding pectinase; inoculating a yeast; adjusting sugar degree of pineapple juice while adding a fermenting aid; mixing two fruit wines; continuing to ferment, sucking out clear pineapple rice wine, adding bentonite, and allowing to clarify; after clarifying, sucking upper clear pineapple rice wine by siphoning, aging, and filtering with a sterilization membrane filter to obtain the pineapple wine. The pineapple wine has the advantages of bright color, strong fruit aroma, mellow taste and good body stability.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, and relates to a method for preparing pineapple fruit, in particular to a method for preparing pineapple wine containing pineapple and glutinous rice. Background technique [0002] Pineapple, also known as pineapple, is one of the four famous fruits in South China. Pineapple is one of the fruits with larger cultivation area and more output in southern my country. When ripe, the peel and flesh are yellow or golden yellow, rich in sugar, sweet in taste, and fragrant in taste, and are deeply loved by consumers. Pineapple has high nutritional value and is rich in carbohydrates, vitamin C, vitamin B, phosphorus, potassium, calcium, iron, organic acids, niacin and other vitamins and trace elements needed by the human body. [0003] In recent years, the production of pineapple in my country has developed rapidly, and the output has been increasing continuously. However, in the consumer market, except...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 何际婵董志超
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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