Complex fruit wine and preparation method thereof

A compound fruit wine and fruit wine yeast technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of unbalanced nutritional components, high production costs, and single raw materials, so as to reduce losses, Reduce production cost and harmonize wine aroma

Active Publication Date: 2020-01-31
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In summary, the problems in the prior art are: most of the existing fruit wines have single raw materials, monotonous taste, unbalanced nutritional components, and high production costs.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Complex fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Such as figure 1 As shown, the compound fruit wine provided by the embodiments of the present invention and its preparation method comprise the following steps:

[0033] S101: Raw material selection, choose navel oranges, golden oranges and blood oranges with good maturity and no rot as raw material 1; choose glutinous rice with plump grains as raw material 2;

[0034] S102: Squeeze the juice, first peel off the peel of raw material 1, and then squeeze the navel orange, golden orange and blood orange respectively with a squeezer, and the juice is set aside.

[0035] S103: To remove pectin, add pectinase to the fruit juice at 10 mg / L, let stand at 25°C for 8 hours, and take the supernatant after the fruit juice is clarified for later use.

[0036] S104: Sterilize, heat the juice supernatant to 75° C., keep it warm for 15 minutes, then cool it to room temperature, and store it at 4° C. for use.

[0037] S105: Prepare glutinous rice wine fermented grains, take 1Kg glutin...

Embodiment 2

[0042] Such as figure 1 As shown, the compound fruit wine provided by the embodiments of the present invention and its preparation method comprise the following steps:

[0043] S101: Raw material selection, choose navel oranges, golden oranges and blood oranges with good maturity and no rot as raw material 1; choose glutinous rice with plump grains as raw material 2;

[0044] S102: Squeeze the juice, first peel off the peel of raw material 1, and then squeeze the navel orange, golden orange and blood orange respectively with a squeezer, and the juice is set aside.

[0045]S103: To remove pectin, add pectinase to the fruit juice at 20 mg / L respectively, let stand at 28°C for 6 hours, and take the supernatant after the fruit juice is clarified for later use.

[0046] S104: Sterilize, heat the juice supernatant to 75° C., keep it warm for 15 minutes, then cool it to room temperature, and store it at 4° C. for use.

[0047] S105: Prepare glutinous rice wine fermented grains, tak...

Embodiment 3

[0052] Such as figure 1 As shown, the compound fruit wine provided by the embodiments of the present invention and its preparation method comprise the following steps:

[0053] S101: Raw material selection, choose navel oranges, golden oranges and blood oranges with good maturity and no rot as raw material 1; choose glutinous rice with plump grains as raw material 2;

[0054] S102: Squeeze the juice, first peel off the peel of raw material 1, and then squeeze the navel orange, golden orange and blood orange respectively with a squeezer, and the juice is set aside.

[0055] S103: To remove pectin, add pectinase to the fruit juice respectively at 50 mg / L, stand at 28°C for 8 hours, and take the supernatant after the juice is clarified for later use.

[0056] S104: Sterilize, heat the juice supernatant to 75° C., keep it warm for 15 minutes, then cool it to room temperature, and store it at 4° C. for use.

[0057] S105: Prepare glutinous rice wine fermented grains, take 2Kg glu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of wine brewing, and discloses a complex fruit wine and a preparation method thereof. The complex fruit wine is prepared by adopting navel oranges, glorious oranges and blood oranges in sweet oranges as main raw materials, carrying out compound fermentation on three fruit juices of the navel oranges, the glorious oranges and the blood oranges and glutinous rice wine grains, and blending with a Sichuan-type solid-state Xiaoqu kaoliang spirit. According to the complex fruit wine and the preparation method thereof provided by the invention, sugar in the glutinous rice wine grains is used as the supplement for natural sugar of a sweet orange fruit wine, so that no extra exogenous sugar needs to be added; the glutinous rice wine grains and the sweetorange fruit juice are mixed for fermentation, and nutritional ingredients in fruits and sticky rice are fully utilized, so that the loss of the nutritional ingredients is reduced, and the product isrich in the components such as vitamin and amino acid; and according to the product characteristic requirements, the Sichuan-type solid-state Xiaoqu kaoliang spirit is added for blending, so that thecomplex fruit wine has the characteristics of the sweet orange fruit wine and the Sichuan-type solid-state Xiaoqu kaoliang spirit, the alcoholic strength of the product can reach to 5 percent to 40 percent, the product categories are rich, the flavor is unique, and the production cost is reduced by more than 10 percent.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a compound fruit wine and a preparation method thereof. Background technique [0002] At present, my country's fruit production is very large, but due to the short fresh-keeping period of fruit and easy corruption, the deep processing technology of fruit is particularly important. However, in terms of fruit deep processing technology in my country, there are still problems such as single deep processing methods and relatively backward technology. Fruit wine undoubtedly provides a way for the deep processing technology of fruit. [0003] There are many classification methods of fruit wine, but from the brewing process, it can be divided into brewing type fruit wine, distillation type fruit wine and compound type fruit wine. Brewed fruit wine, also known as fermented fruit wine, refers to the wine obtained by fermenting fruit pulp or fruit juice without distillatio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/024C12G3/04C12R1/865
CPCC12G3/022C12G3/024C12G3/04Y02A50/30
Inventor 潘训海刘新露
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap