Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine

A separation method and technology for hawthorn fruit wine are applied in the brewing of hawthorn fruit wine, the separation of pectin, and the fields of hawthorn juice, which can solve the problem that the flavor and nutrients of hawthorn cannot be well preserved, and the comprehensive utilization of hawthorn juice and pectin cannot be achieved. It is not possible to comprehensively utilize hawthorn wine and other problems to achieve the effects of protecting the fruity aroma and nutrients of the juice, improving the harmony between sweet and sour, and improving the fermentation capacity of yeast.

Inactive Publication Date: 2020-03-17
山东皇尊庄园山楂酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent Publication No. CN1068479A discloses a method for separating, purifying and concentrating hawthorn fruit juice and pectin. The invention mainly adopts acid solution extraction, and then further concentrates and extracts through reverse osmosis; this method cannot achieve hawthorn juice and comprehensive utilization of pectin
[0007] As can be seen from the research on the brewing of hawthorn wine in the above-mentioned prior art, the following problems generally exist in the brewing of existing hawthorn wine: the quality of hawthorn wine is low, and the local flavor and nutritional components of hawthorn cannot be well preserved, and it cannot be well prepared. Comprehensive utilization of hawthorn wine and hawthorn pectin

Method used

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  • Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine
  • Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine
  • Separation method of hawthorn fruit juice and pectin and brewing method of hawthorn fruit wine

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Experimental program
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Effect test

Embodiment 1

[0076] Separation method of hawthorn fruit juice and pectin:

[0077] (1) Raw material selection and pretreatment: select fresh, complete, and highly mature hawthorn fruits as raw materials, wash the selected hawthorn with pure water until the cleaning water is clear, and remove some microorganisms and dust attached to the surface of the hawthorn, etc. Pollutants, fish out.

[0078] (2) Raw material crushing: mix according to the ratio of pure water: hawthorn=1:1.5, add a beater, spray 75ppm ascorbic acid and 80ppm potassium metabisulfite aqueous solution in the beating process, store in a stainless steel insulation tank after pulping, During the conveying process, a quick cooling machine is used for rapid cooling, and the pulp is stored at a temperature of 10°C.

[0079] (3) Enzymolysis of pulp: add low-temperature pectinase to the pulp obtained in step S2, so that the pulp is subjected to enzymolysis at a temperature of 10° C.; the content of the added low-temperature pecti...

Embodiment 2

[0084] How to make hawthorn fruit wine:

[0085] (1) Component adjustment: use the hawthorn fruit juice obtained in Example 1 as raw material, detect the total sugar content of the hawthorn fruit juice, and add white granulated sugar and glucose monohydrate in a weight ratio of 1:1 according to the total sugar 220g / L to replenish the hawthorn fruit juice In, and add 80ppm of potassium metabisulfite.

[0086] (2) Fermentation: fill the 2 / 3 of the fermenter with the hawthorn fruit juice with adjusted sugar, add activated active Saccharomyces cerevisiae, the amount of active Saccharomyces cerevisiae added is 180g / t, and the fermentation temperature is kept at 15-22 ℃, the main fermentation is about 30 days; when the residual sugar in the fruit juice is less than 5g / L, the main fermentation is over, the tank is poured, the wine lees is drained, and the supernatant is post-fermented.

[0087] (3) Post-fermentation: The clarified fruit wine with lees drained is stored in stainless ...

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Abstract

The invention discloses a method for separating hawthorn juice and pectin. The method comprises the following steps: selecting ripe hawthorn and cleaning; mixing the hawthorn with water, and pulping to obtain fruit pulp; carrying out enzymolysis on the fruit pulp; squeezing the pulp subjected to enzymolysis to obtain initial fruit juice with the pH value of 2.6-3.6, and guiding the initial fruit juice into a separation tank; and introducing nitrogen into the separation tank, in the process of introducing the nitrogen, aggregating pectin in the initial juice and floating the pectin to the surface of the juice along with the nitrogen, extracting the layered clear juice from the bottom of the separation tank to obtain hawthorn juice, and purifying the separated pectin to obtain the hawthorn pectin. The invention further discloses a brewing method of hawthorn fruit wine. The appearance, aroma and taste of the hawthorn fruit juice prepared by the method are greatly improved, and meanwhile,the hawthorn pectin is extracted; the brewed hawthorn fruit wine is good in quality, bright and bright red in color and luster, strong in fragrance, mellow in taste, proper in sourness and sweetness,unique in flavor, high in flavonoid content and low in methanol content.

Description

technical field [0001] The invention relates to the technical field of hawthorn extraction, in particular to a method for separating hawthorn juice and pectin and a method for brewing hawthorn fruit wine. Background technique [0002] Fruit wine is a kind of alcoholic fermented wine made from fresh fruit or juice as raw material through whole or partial fermentation. Fruit wine not only contains a variety of vitamins, amino acids, organic acids and mineral elements, but also contains different types of functional ingredients in different types of raw materials, which not only makes the fruit wine have a unique flavor, but also has a health care effect on the human body. Drinking it in moderation can Promote blood circulation, improve human immunity, increase antioxidant capacity and prevent cardiovascular diseases. [0003] Hawthorn is the mature fruit of the Rosaceae plant Shanlihong or wild hawthorn. It is sweet and sour in taste and slightly warm in nature. The fruit, co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L29/231A23L2/84A23L2/60C12G3/024C12R1/865
CPCA23L2/382A23L29/231A23L2/60C12G3/02
Inventor 刘永杰王玉兰刘秀华张英萍韩伟刘甲伟
Owner 山东皇尊庄园山楂酒有限公司
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