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

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...

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

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