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Lemon fruit wine and preparation method thereof

A technology of lemon fruit and lemon is applied in the field of lemon fruit wine and its preparation, and can solve the problems of poor taste of lemon fruit wine and the like

Inactive Publication Date: 2019-10-25
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem of poor mouthfeel of lemon wine in the prior art, the invention provides a method for preparing lemon wine, the lemon wine prepared by the method has better mouthfeel

Method used

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  • Lemon fruit wine and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] The preparation of embodiment 1 lemon fruit wine

[0033] (1) Squeeze the juice after peeling and removing the seeds of the cleaned lemon to obtain lemon juice;

[0034] (2) adding pectinase to the lemon juice, first carrying out enzymolysis at a constant temperature of 45° C. for 4 hours, and then heating to 85° C. to inactivate the pectinase; the dosage of the pectinase is 0.25% of the mass of the lemon juice;

[0035] (3) adding sugar to the lemon juice after enzymolysis to adjust the sugar content to 25°Bx;

[0036] (4) Add activated yeast liquid to the lemon juice after adjusting the sugar content, then carry out fermentation and cultivation at 30°C, and stop the fermentation until the sugar content and alcohol content do not change, and the lemon fruit wine is obtained;

[0037] The addition of the activated yeast liquid is 10% of the lemon juice quality; the preparation method of the activated yeast liquid is as follows: Active dry yeast (angie yeast) and water ...

Embodiment 2

[0039] The preparation of embodiment 2 lemon fruit wine

[0040] (1) Squeeze the juice after peeling and removing the seeds of the cleaned lemon to obtain lemon juice;

[0041] (2) Adding pectinase to lemon juice, first carry out enzymolysis at 40°C for 3 hours at a constant temperature, and then heat to 90°C to inactivate pectinase; the amount of pectinase is 0.2% of the mass of lemon juice;

[0042] (3) adding sugar to the lemon juice after enzymolysis to adjust the sugar content to 30°Bx;

[0043] (4) Add activated yeast liquid to the lemon juice after adjusting the sugar content, and then carry out fermentation and cultivation at 25°C, and stop the fermentation until the sugar content and alcohol content do not change, and the lemon fruit wine is obtained;

[0044] The addition of the activated yeast liquid is 8% of the lemon juice quality; the preparation method of the activated yeast liquid is as follows: Active dry yeast (angie yeast) and water are adjusted in a ratio ...

Embodiment 3

[0046] The preparation of embodiment 3 lemon fruit wine

[0047] (1) Squeeze the juice after peeling and removing the seeds of the cleaned lemon to obtain lemon juice;

[0048] (2) Adding pectinase to lemon juice, first carry out enzymolysis at 45° C. for 5 hours at a constant temperature, and then heat to 85° C. to inactivate pectinase; the dosage of pectinase is 0.3% of the mass of lemon juice;

[0049] (3) adding sugar to the lemon juice after enzymolysis to adjust the sugar content to 25°Bx;

[0050](4) Add activated yeast liquid to the lemon juice after adjusting the sugar content, then carry out fermentation and cultivation at 30°C, and stop the fermentation until the sugar content and alcohol content do not change, and the lemon fruit wine is obtained;

[0051] The addition of the activated yeast liquid is 12% of the lemon juice quality; the preparation method of the activated yeast liquid is as follows: Active dry yeast (angie yeast) and water are adjusted in a ratio ...

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Abstract

The invention relates to the technical field of fruit wine preparation, and particularly relates to lemon fruit wine and a preparation method thereof. The preparation method includes following steps:(1), juicing cleaned lemon peel after being peeled and seeded to obtain lemon juice; (2), adding pectinase into the lemon juice for enzymolysis; (3), adding sugar into the lemon juice after enzymolysis to adjust sugar degree; (4), adding activated yeast liquid into the lemon juice after the sugar degree is adjusted, performing fermentation culture, and stopping fermentation until sugar content andalcohol content are unchanged to obtain the lemon fruit wine. The lemon fruit wine prepared by the method has good taste, is lower in sugar degree than lemon fruit wine on the market, meets modern low-sugar trend and is better for physical health; the lemon fruit wine is far higher in vitamin C content than the lemon fruit wine on the market, thereby being richer in nutrient.

Description

technical field [0001] The invention relates to the technical field of fruit wine preparation, in particular to a lemon fruit wine and a preparation method thereof. Background technique [0002] Fruits are already an indispensable part of people's food composition, and there are many kinds of fruits, rich in nutrition, and various tastes, which can satisfy the preferences of different groups of people. In addition, as China gradually enters the era of comprehensive well-off, people's income increases, Start consciously paying attention to your physical health. In such an era background, the fruit industry has ushered in a huge space for development. However, due to the high water content of the fruit itself, short shelf life, and perishable deterioration, the research progress of fruit processing is becoming more and more popular today. [0003] The appearance of fruit wine has solved the problem of short shelf life of fruit well. In the early stage of China's Ninth Five-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/024
Inventor 冯卫华于立梅黄桂颖曾晓房白卫东
Owner ZHONGKAI UNIV OF AGRI & ENG