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Making method of red date and rosa roxbunghii wine

A production method and technology of prickly pear wine, applied in the field of fruit wine brewing, can solve the problems of insufficient flavor and single taste of prickly pear fermented wine, and achieve the effects of reducing browning, avoiding protein instability, and strong fruit aroma

Inactive Publication Date: 2019-10-25
MOUTAI INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making red date thorn pear wine, to provide new ideas and methods to solve the problem of single taste and insufficient flavor of thorn pear fermented wine, and to enrich the types of thorn pear products

Method used

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Embodiment

[0023] The present embodiment provides a kind of preparation method of jujube prickly pear wine, specifically as follows:

[0024] 1) Cleaning and screening: select dried red dates without mildew and moths, washed, extruded, denucleated and crushed for later use. Select the fresh and ripe roxburghii fruit without mildew to clean and send to the roxburghii fruit screening machine for sifting and washing;

[0025] 2) Juice extraction: extract juice from the selected and cleaned Rosa roxburghii through a special crushing press for Rosa roxburghii, add 100mg / L potassium metabisulfite in stages during the crushing process, and the obtained juice is coarsely filtered for subsequent use;

[0026] 3) Low-temperature enzymatic dipping and clarification: add prickly pear juice and crushed dried red dates to a small temperature-controlled dipping tank at a mass ratio of 5:1, and add activated low-yielding methanol pectinase (red dates fermented wine has a high methanol content, use speci...

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Abstract

The invention provides a making method of a red date and rosa roxbunghii wine, and relates to the technical field of fruit wine making. The red date and rosa roxbunghii wine is made through the production technology of sifting and cleaning, juice taking, low-temperature enzymolysis for impregnation clarification, component adjustment, low-temperature fermentation; colloid discharging for clarification, detection of cold and hot stability, and sterilization, filtration and packaging. Fresh fruits of rosa roxbunghii and dry fruits of red dates are prepared into clarified fermentation juice according to the weight ratio of 5:1 through pectinase with low yield of methyl alcohol, low-temperature fermentation is conducted to reserve the fruit aroma to the greatest extent, and mixing colloid discharging clarification treatment is conducted to obtain the largest clarification degree and reduce the browning risk of the finished product. The made red date and rosa roxbunghii wine is rich in various nutritive elements, has the fruit aroma and sweet aroma of the rosa roxbunghii and red dates, and is free of bitter taste; besides, the liquor body is light brown in color and luster, clarified and transparent, and high in stability.

Description

technical field [0001] The invention relates to a preparation method of jujube prickly pear wine, which belongs to the technical field of fruit wine brewing. Background technique [0002] Rosa roxbunghii (Rosa roxbunghii) is the fruit of the perennial deciduous shrub of the family Rosaceae. The fruit surface is covered with thorns, the green is yellow, the fruit is round and plump, and the pear fragrance is strong. Rosa roxburghii is rich in superoxide dismutase, vitamin P, sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, and more than 10 kinds of trace elements that are beneficial to the human body. In particular, the vitamin C content is extremely high, which is the highest among current fruits and is 10 times that of kiwi fruit. It has the reputation of "the king of vitamin C". Rosa roxburghii fruit contains a large amount of various higher fatty acids and polybasic acids, which have the effects of enhancing immunity, preventing cancer, discha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H1/048C12H1/056C12H1/10
CPCC12G3/024C12G3/026C12H1/0424C12H1/0408C12H1/003
Inventor 郭志君
Owner MOUTAI INST
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