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Prepn. method of low alcohol fermented fruit juice beverage

A fruit juice and beverage technology, applied in the field of preparation of fruit juice beverages, to achieve the effects of improving effective utilization, enriching beverage product varieties, and improving stability

Inactive Publication Date: 2006-06-28
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there is no fresh fruit juice fermented beverage product with an ethanol content in the range of 0.5 to 3.5% produced by combining fruit wine and fruit juice processing technology on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for preparing a low-alcohol fermented fruit juice drink, comprising the following steps: cleaning, peeling, crushing and squeezing pineapple, adjusting the sugar content to 15 Brix with sucrose in the squeezed fresh juice, and adjusting the pH with citric acid or sodium bicarbonate value is 3.0, add 0.3% of the weight of squeezed juice after activation of Saccharomyces cerevisiae, stir, and ferment for 7 days at 30 ° C, (ferment the fermentation broth to sugar content below 0 ~ 4g / L) coarsely filter the fermented juice, add the filtrate Drinking water, fructose and citric acid make the volume percentage of ethanol 3%, at 3 ℃, filter, fill with carbon dioxide gas, the inflation volume is controlled below 2.5 times of volume, fill, seal, sterilize, make a kind of low Alcoholic fermented fruit drink.

[0012] It can also be directly poured into a cleaned glass beverage bottle without inflation, and sealed with a gland.

[0013] Sterilization can adopt pasteurizat...

Embodiment 2

[0015] A method for preparing a low-alcohol fermented fruit juice beverage, comprising the steps of: cleaning, peeling, crushing and squeezing apples, adjusting the sugar content to 17Brix with fructose in the squeezed fresh juice, and adjusting the pH with malic acid or potassium bicarbonate value is 4.0, add 0.2% of the weight of squeezed juice after activation of Saccharomyces cerevisiae, stir, and ferment for 10 days at 20°C, (ferment the fermentation broth to sugar content below 0-4g / L) coarsely filter the fermented juice, add the filtrate Drinking water, fructose and sodium citrate make the volume percentage of ethanol 2.0%. At 2°C, filter, fill with carbon dioxide gas, and control the inflation volume at 2.0 times the volume, fill, seal, and sterilize to make a low Alcoholic fermented fruit drink.

[0016] It can also be directly poured into a cleaned glass beverage bottle without inflation, and sealed with a gland.

[0017] Sterilization can adopt pasteurization, ster...

Embodiment 3

[0019] A method for preparing a low-alcohol fermented fruit juice beverage, comprising the following steps: cleaning, peeling, crushing and squeezing the orange, adjusting the sugar content to 14Brix with sucrose in the squeezed fresh juice, adjusting the sugar content with L-tartaric acid or sodium bicarbonate The pH value is 2.8, adding 0.4% of the juice weight after activation of Saccharomyces cerevisiae, stirring, and fermenting at 32°C for 3 days, (fermenting the fermentation broth to sugar content below 0-4g / L), coarsely filtering the fermentation juice, and filtering the filtrate Add drinking water, sucrose and citric acid to make the volume percentage of ethanol 3.5%, filter at 5°C, fill with carbon dioxide gas, control the inflation volume below 1.5 times the volume, fill, seal, and sterilize to make a Low-alcohol fermented fruit drink.

[0020] It can also be directly poured into a cleaned glass beverage bottle without inflation, and sealed with a gland.

[0021] St...

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PUM

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Abstract

A fermented low-alcohol fruit juice beverage is prepared from raw fruit through washing, pilling, crushing, squeezing juice, using soluble sugar to regulate its content of saccharide, regulating pH value, adding dried yeast, stirring, fermenting, filtering the fermented liquid, adding drinking water, soluble sugar and citric acid or sodium citrate to make the content of alcohol to be 0.5-3.5 vol%, filtering, filling CO2 gas, pouring in containers, sealing and sterilizing.

Description

technical field [0001] The invention relates to a preparation method of fruit juice drink. Background technique [0002] my country is a big fruit-growing country, and the harvest of many fruits ranks among the top in the world. With the continuous improvement of people's living standards in recent years, fruit wine and fruit juice products have gradually become people's daily consumption drinks. But so far, there is no fresh fruit juice fermented beverage product with an ethanol content in the range of 0.5 to 3.5% produced by combining fruit wine and fruit juice processing technology on the market. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing low-alcohol fermented fruit juice beverage. [0004] Technical scheme of the present invention is summarized as follows: [0005] A method for preparing a low-alcohol fermented fruit juice beverage, comprising the following steps: washing, peeling, crushing and squeez...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 张金泽薛毅曾明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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