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Preparation process of green plum fermented wine and product thereof

A preparation process and technology for fermented wine, which is applied to the preparation process of green plum fermented wine and its products, can solve the problems of poor taste, influence on the transparency and taste of the wine body, and few problems, and achieve outstanding characteristics, rich taste and aroma, and improved taste effect

Pending Publication Date: 2022-03-22
味动力酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The plum wine made in this way has two deficiencies: the one is that impurities such as green plum pulp are mixed in the wine body, which affects the transparency and mouthfeel of the wine body; not popular with the masses
It is precisely because the green plum fruit contains a large amount of bitter substance - amygdalin, usually the green plum wine brewed by fermentation also has an astringent and bitter taste, so it is rarely fermented to make wine at present

Method used

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  • Preparation process of green plum fermented wine and product thereof
  • Preparation process of green plum fermented wine and product thereof
  • Preparation process of green plum fermented wine and product thereof

Examples

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preparation example Construction

[0013] A preparation process of green plum fermented wine, comprising the following steps:

[0014] Select greengage without disease to clean, dry, cut into petals and freeze, and set aside;

[0015] After soaking glutinous rice, steaming and cooling, cooked glutinous rice is obtained;

[0016] Mix cooked glutinous rice and green plum evenly, then add koji and nitrogen source for fermentation;

[0017] The fermented wine body and distiller's grains are separated, a debittering agent and a clarifying agent are added to the wine body, the alcohol content and taste are adjusted after filtering, and the greengage fermented wine is obtained by storing at low temperature.

[0018] The fermented greengage in the present invention adopts the greengage that has only been cut and pitted. Compared with common pulp fermentation, the fermented wine body has more components, which makes the characteristics of the greengage more prominent, and at the same time, the taste and aroma are also ...

Embodiment 1

[0030] A preparation process of green plum fermented wine, comprising the following steps:

[0031] Select the greengage without disease, wash off the dust and impurities on the surface with clean water, remove the scarred fruit and bad fruit, put it in a ventilated place to dry until the surface is dry, sprinkle salt on the surface of the greengage, rub the greengage with salt, rub the salt and rinse it with running water Remove the salt on the surface, soak in water at 50°C for 25 minutes, take it out after soaking, and dry it at 35°C until there is no water on the surface, remove the core and cut the green plum fruit, put it in a bottle, and freeze it at -8°C spare;

[0032] Soak the glutinous rice at 35°C for 4 hours, then put it in a steamer for steaming, take it out and cool it to 30°C to get cooked glutinous rice; take out the greengage and thaw it in advance when preparing cooked glutinous rice;

[0033] Weigh 3.5kg of cooked glutinous rice and 5kg of green plums, mix...

Embodiment 2

[0036] A preparation process of green plum fermented wine, comprising the following steps:

[0037] Select the greengage without disease, wash off the dust and impurities on the surface with clean water, remove the scarred fruit and bad fruit, put it in a ventilated place to dry until the surface is dry, sprinkle salt on the surface of the greengage, rub the greengage with salt, rub the salt and rinse it with running water Remove the salt on the surface, soak in water at 46°C for 30 minutes, take it out after soaking and dry at 30°C until there is no water on the surface, remove the core and cut the green plum fruit, put it in a bottle, and freeze it at -5°C spare;

[0038] Soak the glutinous rice at 40°C for 2 hours, then put it in a steamer for steaming, take it out and cool it to 35°C to get cooked glutinous rice; take out the greengage and thaw it in advance when preparing cooked glutinous rice;

[0039] Weigh 2.5kg of cooked glutinous rice and 5kg of green plums, mix the...

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Abstract

The invention provides a preparation process of green plum fermented wine and a product thereof, and relates to the technical field of fruit wine preparation. The preparation process of the green plum fermented wine comprises the following steps: selecting disease-free green plums, cleaning, drying, cutting into pieces and freezing for later use; glutinous rice is soaked, steamed and cooled, and cooked glutinous rice is obtained; uniformly mixing the cooked glutinous rice and the green plums, then adding distiller's yeast and a nitrogen source, and fermenting; and separating the fermented wine body from the vinasse, adding a debitterizing agent and a clarifying agent into the wine body, filtering, adjusting the alcohol degree and the taste, and preserving at low temperature to obtain the green plum fermented wine. According to the preparation process disclosed by the invention, the taste and aroma of the green plum wine can be improved by utilizing glutinous rice mixed fermentation, the bitter taste and astringent taste in the green plum fermented wine can be effectively reduced by adopting the debitterizing agent and the clarifying agent, and meanwhile, the clarity of the wine body can be improved, so that the prepared green plum wine retains the unique taste and taste of green plums, is rich in aroma and has good taste. And the green plum fermented wine is free of bitterness and astringent taste.

Description

technical field [0001] The invention relates to the technical field of fruit wine preparation, in particular to a preparation process of green plum fermented wine and a product thereof. Background technique [0002] Green plum, also known as fruit plum and sour plum, belongs to one of the fruit trees of the Rosaceae. Greengage is native to China and is a subtropical specialty fruit in my country. It is widely planted in Guangdong, Guangxi, Fujian, Zhejiang and other places in China. It was later introduced to Japan and Southeast Asia. Now the world's main plum producing areas are China and Japan. The green plum has a large core and small core, the fruit shape is correct, the flesh is crisp, sour and refreshing. It is acid-based, unique in flavor, rich in nutrition, and has high medicinal value. Green plum fruit contains a variety of vitamins and trace elements (iron, phosphorus, potassium, copper, calcium and zinc, etc.), especially it contains 17 kinds of amino acids, inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/024C12H1/044C12H1/07
CPCC12G3/022C12G3/024C12H1/0408C12H1/063
Inventor 张潺
Owner 味动力酒业有限公司
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