Suletan apricot fruit wine fermentation method

A fruit wine fermentation and apricot technology, which is applied in the field of food processing, can solve problems such as excessive food additives, adverse effects on consumers, and uneven quality, and achieve the effects of small sugar loss, maintaining human blood pressure and body fluid balance, and ensuring quality

Pending Publication Date: 2020-10-02
刘丽媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fruit wines currently on the market are wines, and the quality is uneven, and the food additives are excessive, causing adverse effects on consumers
There are few types of other fruit wines, most of which are blended with white wine or soaked in white wine, with poor authenticity in appearance, heavy color, and few nutrients
However, it is rare to see wines produced from apricots on the market at present.

Method used

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  • Suletan apricot fruit wine fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for fermenting sultan apricot fruit wine, comprising the steps of:

[0027] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;

[0028] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 10°C, and stand at low temperature for 24 hours;

[0029] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 13°C for 10 days, during which the daily closed cycle 3 times;

[0030] 4) When the reducing sugar concentration is 4g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...

Embodiment 2

[0035] A method for fermenting sultan apricot fruit wine, comprising the steps of:

[0036] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;

[0037] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 13°C, and stand at low temperature for 24 hours;

[0038] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 15°C for 15 days, during which the daily closed cycle 4 times;

[0039] 4) When the reducing sugar concentration is 2g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...

Embodiment 3

[0044] A method for fermenting sultan apricot fruit wine, comprising the steps of:

[0045] 1) Take fresh and ripe sultan apricot, wash and remove the core, mash to form fruit puree;

[0046] 2) Put the fruit puree in a temperature-controlled fermentation tank, and add pectinase and sulfurous acid with a concentration of 0.8ml / L to it, the amount of pectinase added is 50g / t, stir evenly, and adjust the temperature-controlled fermentation tank to 11°C, and stand at low temperature for 24 hours;

[0047] 3) Add Saccharomyces cerevisiae to the system obtained in step 2), the amount of yeast added is 500g / t, the initial sugar content of the controlled fermentation is 21°Brix, the initial pH value is 3.8, and low-temperature fermentation is carried out at 14°C for 12 days, during which the daily closed cycle 3 times;

[0048] 4) When the reducing sugar concentration is 2g / L, add sulfurous acid at a concentration of 1ml / L to stop the fermentation, adjust the temperature of the tem...

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PUM

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Abstract

The invention discloses a Suletan apricot fruit wine fermentation method. The process comprises the following steps: taking fresh and ripe Suletan apricots, performing washing and removing pits, thenperforming mashing to form a fruit puree, placing the fruit puree into a temperature-controlled fermentation tank, adding Saccharomyces cerevisiae and pectinase into the system, performing fermentation on the pulp at a low temperature of 13-15 DEG C for 10-15 d, adding sulfurous acid with a concentration of 1 ml / L to terminate the fermentation, adjusting the temperature of the temperature-controlled fermentation tank to 3-5 DEG C, performing standing for 36 h, using a fruit pulp pump to pour out supernatant liquor from a liquid discharge valve in a closed manner when the solid residue sinks tothe bottom, putting the supernatant liquor into a sterilized storage tank that is filled with nitrogen, performing aging to obtain Suletan apricot fruit wine original wine, further performing aging on the Suletan apricot fruit wine original wine, performing filtration, and adding honey to adjust the aroma, sugar content and alcohol content to obtain Suletan apricot fruit wine. The Suletan apricots are used as the raw material for winemaking, the production process of the Suletan apricot fruit wine is studied, the influence of various fermentation conditions on the fermentation process is analyzed, and the quality of the fruit wine is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically to a method for fermenting sultan apricot wine. Background technique [0002] Apricot is an important economic fruit tree species and one of the common fruits. It is extremely nutritious and contains more sugar, protein, calcium, phosphorus and other minerals. It also contains provitamin A, vitamin C and B vitamins. Sultan apricot is a local variety in Toksun County, Turpan, Xinjiang. It is an extremely early-maturing fresh apricot variety in my country. It bears early fruit, is of good quality, and is resistant to storage and transportation. It is suitable for large-scale cultivation and promotion in Xinjiang. The planting area in Turpan is nearly 100,000 mu . [0003] Fruit wine is refined from raw fruit after processing, yeast fermentation, clarification and other processes. It not only contains rich vitamins and amino acids needed by the human body, but also various ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/06C12R1/865
CPCC12G3/024C12G3/06
Inventor 刘丽媛
Owner 刘丽媛
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