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Production method for making pineapple fruit wine

A production method, pineapple technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problem of high content of methanol and fusel oil, high activity of bromelain, incomplete clarification of glue, etc. problems, achieve high clarity, reduce protein and pectin content, reduce fusel oil and methanol production

Inactive Publication Date: 2020-02-28
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But the above prior art still has the following problems: 1, the bromelain activity in the pineapple fruit wine is high, and after the fermentation finishes, oral cavity and stomach are still irritated; The clarification time in the later stage is long and secondary precipitation is easy, and the pectin and protein of the pineapple are easy to form floc gel, and the clarification of the glue in the colloidal state is not thorough; 3. The content of methanol and fusel oil in the late stage of pineapple fermentation is high, and it is easy to get on the top

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  • Production method for making pineapple fruit wine
  • Production method for making pineapple fruit wine
  • Production method for making pineapple fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A production method for brewing pineapple wine, comprising the steps of:

[0045] 1) Juice treatment: Squeeze fresh pineapple fruit to extract juice, add 60mg / L sulfur dioxide (added in the form of sulfurous acid), adjust the pH to 3.4 with tartaric acid, add food-grade NaCl to adjust the conductivity to 4000uS / cm, and preheat the juice To 30°C, keep the constant temperature for 3 minutes, pump into the high-intensity electric pulse electric field treatment chamber under the condition of flow rate 120mL / min, the parameters are: field strength 10kV / cm, frequency 1000Hz, pulse width 5μs, waveform is unipolar square wave, pulse equipment The continuous pulse electric field treatment equipment produced by Guangzhou Xin'an Food Technology Co., Ltd. was used, and the treatment time was 1.5 minutes.

[0046] 2) Stand still at low temperature: place the processed pineapple juice at 4° C. for 20 hours, and take the supernatant juice.

[0047] 3) Ingredient adjustment: adjust th...

Embodiment 2

[0059] A production method for brewing pineapple wine, comprising the steps of:

[0060] 1) Juice treatment: Squeeze fresh pineapple fruit to extract juice, add 90mg / L sulfur dioxide (added in the form of sulfurous acid), adjust the pH to 3.5 with tartaric acid, add food-grade NaCl to adjust the conductivity to 4500uS / cm, and preheat the juice to 38°C, keep the constant temperature for 5 minutes, and pump it into the high-intensity electric pulse electric field treatment chamber at a flow rate of 150mL / min. The parameters are: field strength 12kV / cm, frequency 1200Hz, pulse width 10μs, waveform is unipolar square wave, pulse equipment The continuous pulse electric field treatment equipment produced by Guangzhou Xin'an Food Technology Co., Ltd. was used, and the treatment time was 2 minutes.

[0061] 2) Stand still at low temperature: place the processed pineapple juice at 2° C. for 15 hours, and take the supernatant juice.

[0062] 3) Adjustment of ingredients: adjust the sug...

Embodiment 3

[0068] A production method for brewing pineapple wine, comprising the steps of:

[0069] 1) Juice treatment: Squeeze the fresh pineapple fruit, add 80mg / L sulfur dioxide, adjust the pH to 3.5 with tartaric acid, add food-grade NaCl to adjust the conductivity to 4200uS / cm, preheat the juice to 35°C, and keep the temperature for 4 minutes , pumped into the high-intensity electric pulse electric field treatment chamber at a flow rate of 130mL / min, the parameters are: field strength 11kV / cm, frequency 1100Hz, pulse width 15μs, waveform is unipolar square wave, pulse equipment adopts Guangzhou Xinan Food Technology Co., Ltd. The continuous pulse electric field treatment equipment produced by the company has a treatment time of 2 minutes.

[0070] 2) Stand still at low temperature: place the processed pineapple juice at 0° C. for 10 h, and take the supernatant juice.

[0071] 3) Ingredient adjustment: adjust the sugar content of pineapple to 220g / L.

[0072] 4) Fermentation: Take ...

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Abstract

The invention discloses a production method for making pineapple fruit wine. The method includes the steps: squeezing fresh pineapple fruits into juice, adding sulfur dioxide, adjusting pH (potentialof hydrogen) to reach 3.4-3.5 by the aid of tartaric acid, adding food-grade NaCl to adjust intensity of conductivity of the juice, preheating the juice to reach the temperature of 30-38 DEG C, keeping the temperature for 3-5 minutes, and pumping the juice in a high-strength electric pulse electric field treating chamber; placing the treated pineapple juice at the temperature of 0-4 DEG C, and taking liquid supernatant; adjusting pineapple sugar degree in the liquid supernatant; taking adjusted clarified pineapple juice, adding yeast, and fermenting mixture for 5-7 hours by controlling the temperature of 20-25 DEG C; adding activated bentonite into the pineapple fruit wine, standing at low temperature, taking liquid supernatant, enabling the liquid supernatant to pass a deep filter film and a sterilization filter film, and filling cans with the liquid supernatant to obtain the pineapple fruit wine. According to the method, by a high-strength electric pulse electric field treating mode,the tartaric acid and the NaCl are added, components of the pineapple juice are adjusted, pretreatment before fermentation is implemented, and the prepared pineapple fruit wine is unique in flavor, high in clarity degree and quality and low in fusel oil and methyl alcohol.

Description

technical field [0001] The invention relates to fruit wine, in particular to a production method for brewing pineapple fruit wine, and belongs to the technical field of fermented wine processing. Background technique [0002] Pineapple, formerly known as pineapple, belongs to the family Bromeliaceae, a tropical herb. Pineapple has a strong aroma, and the pineapple wine made from pineapple has a typical aroma, but the pineapple wine produced is prone to secondary precipitation. The turbidity in pineapple wine is mainly composed of protein, polyphenols, pectin and other mixtures. During the change of standing conditions, changes in polyphenols, protein, temperature, and light will cause unstable factors to the wine body, and the polymerization will form Insoluble complexes produce turbidity or precipitation. The clarifying agent is mainly used to remove the suspended protein and pectin macromolecules in the wine body during the clarification process of the wine. After the fe...

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 曾新安孟君王琰蔡锦林刘洁莹王强
Owner SOUTH CHINA UNIV OF TECH
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