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Aronia melanocarpa fruit wine and fermentation process thereof

A technology for fermenting Aronia adenocarpus and fruit wine, which is applied in the field of fruit wine fermentation, and can solve the problems of complex process, low total phenol content in Aronia arborica fruit wine, and many types of added auxiliary materials, so as to achieve simple operation and reduce auxiliary materials and additives, the effect of good medical performance

Pending Publication Date: 2021-11-02
山西菲尼克司酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a kind of Arrowberry fruit wine and its fermentation process, aiming to solve the problem that the general Arrowberry wine with black fruits mentioned in the background technology is complicated in process, and there are many kinds of auxiliary materials added, and the produced Aronia Low content of total phenols in rowan fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Squeeze and crush: put the harvested Aronia berries in a storage room at a temperature of 4°C for 12 hours, then screen and remove the stems from the Aronia berries stored at low temperature, wash and transport them to crushing The fruit is squeezed and crushed, and the pulp is transported to the first fermentation tank through the screw pump.

[0043] Enzymatic Fermentation:

[0044] (a) add sulfur dioxide and pectinase according to the fruit pulp quality in the first fermentation tank, and beat circulation and mix evenly, make the concentration of sulfur dioxide and pectinase reach 60ppm and 100ppm respectively, open the cooling valve of the first fermentation tank, make The temperature was maintained at 4°C for enzymatic hydrolysis;

[0045] (b) After the enzymatic hydrolysis is completed, the fruit pulp pump is pumped into the air bag press for pressing, and nitrogen is added to the air bag press, and the pressure is maintained at 1 bar. After the pressing is compl...

Embodiment 2

[0051] Squeeze and crush: put the harvested Aronia berries in a storage room at a temperature of 4°C for 12 hours, then screen and remove the stems from the Aronia berries stored at low temperature, wash and transport them to crushing The fruit is squeezed and crushed, and the pulp is transported to the first fermentation tank through the screw pump.

[0052] Enzymatic Fermentation:

[0053] (a) add sulfur dioxide and pectinase according to the fruit pulp quality in the first fermentation tank, and beat circulation and mix evenly, make the concentration of sulfur dioxide and pectinase reach 60ppm and 100ppm respectively, open the cooling valve of the first fermentation tank, make The temperature was maintained at 8°C for enzymatic hydrolysis;

[0054] (b) After the enzymatic hydrolysis is completed, the fruit pulp pump is pumped into the air bag press for pressing, and nitrogen is added to the air bag press, and the pressure is maintained at 1 bar. After the pressing is compl...

Embodiment 3

[0060] Squeeze and crush: put the harvested Aronia berries in a storage room at a temperature of 4°C for 12 hours, then screen and remove the stems from the Aronia berries stored at low temperature, wash and transport them to crushing The fruit is squeezed and crushed, and the pulp is transported to the first fermentation tank through the screw pump.

[0061] Enzymatic Fermentation:

[0062] (a) add sulfur dioxide and pectinase according to the fruit pulp quality in the first fermentation tank, and beat circulation and mix evenly, make the concentration of sulfur dioxide and pectinase reach 60ppm and 100ppm respectively, open the cooling valve of the first fermentation tank, make The temperature was maintained at 4°C for enzymatic hydrolysis;

[0063] (b) After the enzymatic hydrolysis is completed, the fruit pulp pump is pumped into the air bag press for pressing, and nitrogen is added to the air bag press, and the pressure is maintained at 1 bar. After the pressing is compl...

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Abstract

The invention is suitable for the technical field of fruit wine fermentation, and provides aronia melanocarpa fruit wine and a fermentation process thereof.The aronia melanocarpa fruit wine is obtained by adopting aronia melanocarpa fruits as raw materials through extrusion crushing, enzymolysis fermentation and sterilization filtration, the total phenol content of the fruit wine can reach 3.31 g / L, the anthocyanin content can reach 759.61 mg / L, pure fruit juice low-temperature fermentation is adopted for fermentation. Except necessary fermentation auxiliary materials and auxiliaries, water, extra sugar sources and other flavor enhancing components are not added, and a low-temperature fermentation technology is adopted, so that unpleasant odor is prevented from being generated; a membrane sterilization and filtration technology is adopted during sterilization and filtration, loss of nutritional ingredients and flavor substances caused by high-temperature sterilization is prevented, the method is used for fermentation of the pure green aronia melanocarpa fruit wine low in total sugar content and high in total polyphenol content. The fermentation process is simple, raw materials are good in compatibility, auxiliary materials and auxiliaries are few. The prepared aronia melanocarpa fruit wine is rich in nutritional ingredients.

Description

technical field [0001] The invention belongs to the technical field of fruit wine fermentation, and in particular relates to a black-fruited Arana fruit wine and a fermentation process thereof. Background technique [0002] Aronia adenocarpa is a perennial deciduous shrub fruit, which belongs to berries. Its fruit is rich in proanthocyanidins, anthocyanins, quercetin and other polyphenolic compounds, as well as flavonoids and vitamins, and also contains Organic acids, triterpenoids, sterols and other bioactive ingredients, among which the total amount of polyphenols can reach 2.5%-3.5%, which is higher than that of blueberries, cranberries and cranberries. The fruit is processed into food and health products such as fruit juice drinks, fruit wine, and jam. Arrowberry wine has physiological functions such as anti-oxidation, anti-cancer, anti-inflammatory, hypoglycemic and lipid-lowering, liver protection, etc. It also has certain curative effects on heart and cerebrovascular...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H1/07
CPCC12G3/024C12H1/063
Inventor 李晓飞薛晓东
Owner 山西菲尼克司酒业有限责任公司
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