Preparation method of juicy peach fruit wine with stable color
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A color-stable, peach technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of unstable color, darkening, and browning of peach fruit.
Pending Publication Date: 2020-10-20
HUAIYIN INSTITUTE OF TECHNOLOGY +1
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Problems solved by technology
[0006] In addition, there are many miscellaneous bacteria in the raw materials of juicy peaches, and the pits in many juicy peaches are exploded pits, and there are miscellaneous fungi such as mold in the pits.
Therefore, the color of the peach fruit wine brewed by the usual fruit wine brewing process is unstable, and the initial light yellow will gradually become darker and browner, and finally appear as a darker reddish brown
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Embodiment 1
[0047] S1. Prepare peach pulp: raw material selection: manually select peaches with high maturity and no rot as raw materials, wash the peach raw materials with running water, remove pits, crush and beat, and obtain peach pulp;
[0048] S2. Peach pulp is sterilized at high temperature and short-term in a fully automatic tubular sterilizer. The peach pulp is quickly heated to 95°C and maintained at this temperature for 120s, then rapidly cooled to below 15°C and sent into a closed container. stainless steel fermentation tank;
[0049] S3. Add 0.01ml / L Novozymes Pectinex SMASH XXL, 2g / L fresh oak chips and The PVPP and calcium-based bentonite of PRESS were used to treat the fruit pulp at a temperature of 10°C for 12 hours;
[0050] S4. Filtrate the fruit pulp after S3 treatment to obtain a filtrate, the filtration pressure is 0.2Mpa, and the filtrate turbidity NTU is 200;
[0051] S5. adjusting the pH value of the peach juice filtered in S4 to 3.2;
[0052] S6. Add the activ...
Embodiment 2
[0056] S1. Prepare peach pulp: raw material selection: manually select peaches with high maturity and no rot as raw materials, wash the peach raw materials with running water, remove pits, crush and beat, and obtain peach pulp;
[0057] S2. Peach pulp is sterilized at high temperature and short-term in a fully automatic tubular sterilizer. The peach pulp is quickly heated to 105°C and maintained at this temperature for 80s, then rapidly cooled to below 15°C, and sent into a closed container. stainless steel fermentation tank;
[0058] S3. Add 0.03ml / L Novozymes Pectinex Yieldmash Extra, 4g / L fresh oak chips and The PVPP and calcium-based bentonite of PRESS were used to treat pulp at 12°C for 10 hours;
[0059] S4. Filtrate the pulp after S3 treatment to obtain a filtrate, the filtration pressure is 0.5Mpa, and the filtrate turbidity NTU is 150;
[0060] S5. adjusting the pH value of the peach juice filtered in S4 to 3.5;
[0061] S6. Add the active dry yeast of 0.1g / L acid...
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Abstract
The invention discloses a preparation method of juicy peach fruit wine with stable color. The preparation method comprises the following steps: S1, preparing juicy peach pulp; S2, performing high-temperature sterilization on the juicy peach pulp for 30s-120s, quickly cooling the juicy peach pulp to 15 DEG C or below, and feeding the juicy peach pulp into a fermentation tank; S3, simultaneously adding 0.01 ml/L-0. 05ml/L of exogenous pectinase, 2g/L-6g/L of oak chips and 0.2 g/L-0. 6g/L of fining agent into the pulp obtained in the step S2, and treating the pulp for 8h-12h at the temperature of10 DEG C-15 DEG C; s4, filtering the pulp treated in the S3 to obtain filtrate, wherein the filtering pressure is 0.2Mpa to 0.8Mpa, and the turbidity NTU of the filtrate is 100 to 200. Synergistic effects of multiple steps are organically combined, so that the juicy peach fruit wine is light yellow to golden yellow, and the color is stable after the juicy peach fruit wine is bottled; in a whole preparation process, the color stability of the juicy peach fruit wine is ensured through interaction of the steps of passivating enzyme activity at high temperature, resisting oxidation, physically isolating by carbon dioxide or nitrogen, carrying out enzymolysis, adding the fining agent, and clarifying to remove phenolic substances which are easy to brown.
Description
technical field [0001] The invention relates to the technical field of fruit wine preparation, in particular to a method for preparing peach wine with stable color and luster. Background technique [0002] Peach is a plant of the genus Peach in the Rosaceae family, belonging to the southern variety group of peach. Juicy and delicious, rich in a variety of nutrients, the protein content in the fruit is much higher than other fruits, rich in vitamin C and pectin, which has the effects of beautifying the skin, promoting metabolism, enhancing immunity, and preventing constipation. In my country, peaches are widely planted in various provinces and cities, but they are leap-changing fruits with a short storage period and are not easy to store. Nearly half of the peaches produced every year are discarded due to rot and deterioration, which not only damages the interests of peach farmers, but also pollutes the environment. , so there is an urgent need for deep processing research on...
Claims
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Application Information
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