Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink

A technology for secondary fermentation and kiwifruit, applied in the field of non-alcoholic beverages, can solve the problems of not solving the protection of nutrients and anti-browning, ignoring the particularity of nutrients, and insufficient disclosure of preparation methods, so as to shorten production time and improve growth. and metabolic, nutrient-rich effects

Inactive Publication Date: 2006-04-26
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the analysis of the existing processing methods, the occurrence of this problem is due to the variability of chlorophyll and the main nutrient element Vc and the result of their inability to tolerate the existing fruit juice processing methods, such as high-temperature treatment, excessive acid production caused by bacterial contamination, etc.
[0004] The Chinese patent whose patent publication number is CN1432642 and the title of invention is "Preparation Technology of Kiwi Fruit Wine", the patent publication number is CN1055114C, and the Chinese patent whose title of invention is "Production Method of Kiwi Fruit Juice Beer" is CN1413522A and the title of invention is The Chinese patent of "New Kiwi Fruit Juice" does not s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Take the production of 100kg of kiwifruit low-alcohol drink as an example, its preparation method is as follows:

[0054] 1. Pretreatment of kiwi fruit

[0055] Select kiwi fruits with consistent maturity and ripen them at room temperature for 3 to 5 days, brush and peel them, wash them with running water, and weigh 100 kg.

[0056] 2. Preparation of sulfur dioxide-sodium chloride aqueous solution

[0057] Mix sulfur dioxide, sodium chloride, and water in a weight ratio of 0.7:70:10000 to prepare 50 kg of sulfur dioxide-sodium chloride aqueous solution.

[0058] 3. Pretreatment of kiwi fruit juice

[0059] Cut the kiwi fruit into 0.5-0.8 cm pieces with a pulverizer, and mix them with sulfur dioxide-sodium chloride aqueous solution heated to 55-65 DEG C in a weight ratio of 1:1.5.

[0060] 4. Juicing

[0061] Mix and heat kiwi fruit pieces, sulfur dioxide-sodium chloride aqueous solution to 60°C for 30-60 minutes, put them into a double-channel beater for beating, se...

Embodiment 2

[0086] Take the production of 100kg of kiwifruit low-alcohol drink as an example, its preparation method is as follows:

[0087] In the process step of preparing sulfur dioxide-sodium chloride aqueous solution, sulfur dioxide, sodium chloride, and water are mixed in a weight ratio of 0.6:50:10000 to prepare 50 kg of sulfur dioxide-sodium chloride aqueous solution. In the pretreatment of kiwi fruit juice extraction, the kiwi fruit is cut into 0.5-0.8 cm pieces with a pulverizer, and mixed with sulfur dioxide-sodium chloride aqueous solution heated to 55-65 DEG C in a weight ratio of 1:1. In the juicing process step, pasteurize at 55° C. for 15 minutes at low temperature, and add 2 g of pectinase with an enzyme activity of 3500 IU / g. In the fruit juice nutrition strengthening process step, the nitrogen nutrition is prepared according to the following raw materials and their weight ratios:

[0088] Pantothenic Acid 5mg

[0089] Diammonium Phosphate 5g

[0090] Ammonium Sulfate...

Embodiment 3

[0094] Take the production of 100kg of kiwifruit low-alcohol drink as an example, its preparation method is as follows:

[0095] In the process step of preparing sulfur dioxide-sodium chloride aqueous solution, sulfur dioxide, sodium chloride, and water are mixed in a weight ratio of 0.8:80:10000 to prepare 50 kg of sulfur dioxide-sodium chloride aqueous solution. In the pretreatment step of juicing the kiwifruit fruit, the kiwifruit fruit is cut into 0.5-0.8 cm fruit pieces with a pulverizer, and mixed with sulfur dioxide-sodium chloride aqueous solution heated to 55-65 DEG C in a weight ratio of 1:2.5. In the juicing process step, 6g of pectinase with an enzyme activity of 3500IU / g was added after low-temperature pasteurization at 65°C for 25 minutes. In the fruit juice nutrition strengthening process step, the nitrogen nutrition is prepared according to the following raw materials and their weight ratios:

[0096] Pantothenic Acid 20mg

[0097] Diammonium Phosphate 12g

...

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PUM

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Abstract

The two-yeast twice fermentation preparing process of low alcohol yangtao drink includes the following steps: pre-treatment of yangtao fruit, preparing water solution of SO2-NaOH, squeezing yangtao, reinforcing nutrients of yangtao juice, activating distiller's yeast, alcohol fermentation, preparing aroma-forming yeast seed, fermentation culture of aroma-forming yeast, secondary mixed fermentation, clarifying, eliminating gelatin and filtering, lowering acid and heat treatment, trimming and packing. The low alcohol yangtao drink of the present invention has rich nutrients, alcohol aroma and yangtao aroma.

Description

technical field [0001] The invention belongs to the technical field of non-alcoholic beverages, in particular to those obtained from fruit or vegetable solids. Background technique [0002] Many fruit juices have been developed and utilized to make fruit wine or low-alcohol beverages. For several months or even longer, these products generally have a rich wine taste (even alcohol taste), but lack of mellow aroma. In order to pursue the alcohol content in the product, white wine or alcohol is often added. [0003] Kiwi fruit has high tannin content, rich in Vc and amino acids and other heat-damaging substances and chlorophyll, and the amino acid content is 4.5 and 11.2 times that of royal jelly honey and honey, respectively. In the preparation process of kiwifruit wine and kiwifruit beverage, how to prevent the nutritional labeling of kiwifruit from being destroyed and prevent the fruit juice from browning is a technical problem to be solved at present. Another technical pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02A23L2/02
Inventor 马小魁王喆之马让魁
Owner SHAANXI NORMAL UNIV
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