Sweet type pear wine and brewing method thereof

A technology for pear wine and sweet type, which is applied to the field of sweet type pear wine and its brewing, can solve the problems of complicated process and low quality of pear wine, and achieves the effects of simple method and process, stable fruit juice color and reduced production cost.

CN110093232AInactive Publication Date: 2019-08-06SICHUAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2019-08-06
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention discloses a brewing method of sweet type pear wine. The method comprises the following steps: (1) washed clean pears are cut into segments and squeezed into juice, and sulfur dioxide is added to the juice; (2) total acid of the juice is adjusted to 4-6 g / L; (3) pectinase is added to the juice, putting still overnight is conducted, then the juice is placed in a fermentation tank, yeasts are inoculated, and the materials are stirred evenly for fermentation; and (4) under 0.04-0.1 MPa and a room-temperature condition, a filtering membrane with a pore size of 200-500 nm is used to conduct filtration of fermentation liquid at a flow rate of 3-5 m / s, and a filtrate is collected. The brewing method can improve automation degree and production efficiency of industrial production, at the same time realizes artificially controllable fermentation termination and clarification sterilization of the pear wine, reduces production processes and lowers production cost.
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Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to a sweet pear wine and a brewing method thereof. Background technique

[0002] Pears are rich in nutrients such as fructose, malic acid, vitamins, and minerals. They have the functions of quenching thirst, promoting body fluids, clearing heart and moistening lungs, clearing away heat and detoxification, and relieving coughs. They are deeply loved by consumers at home and abroad. Perry wine is a low-alcohol beverage fermented from pears. It has the characteristics of low cost, pure natural, rich fruit aroma and rich nutrition. Perry wine greatly retains vitamin C, amino acids and minerals in the fruit. Nutrients have health functions such as regulating human metabolism, promoting blood circulation, controlling cholesterol levels in the body, and anti-aging.

[0003] With the promotion of fruit wine culture and the continuous development of the industry, fruit wine is beco...

Examples

Embodiment 1

[0030] A brewing method of sweet pear wine, comprising the following steps:

[0031] (1) Choose pears that are fresh, free of insect eyes, good in color and full of flesh; wash and remove the stems, cut into sections and squeeze the juice, add appropriate amount of SO 2 Prevent pear juice from browning;

[0032] (2) main fermentation: measure the total acid, total sugar and soluble solids of pear juice, add certain sugar and ammonium dihydrogen phosphate, make the final concentration of the sugar in the juice be 180g / L, the final concentration of ammonium dihydrogen phosphate It is 100mg / L, and the total acid of juice is adjusted to 6g / L (total acid content takes the content of tartaric acid in juice as measurement standard), adds 5g pectinase in every 100 kilograms of pear juices, 25 ℃ of overnight treatment, make pectin Glue enzyme full effect;

[0033] After the effect is over, pour the tank into the tank, use a siphon to pour the clarified pear juice into the fermenter, ...

Embodiment 2

[0037] A brewing method of sweet pear wine, comprising the following steps:

[0038] (1) Choose pears that are fresh, free of insect eyes, good in color and full of flesh; wash and remove the stems, cut into sections and squeeze the juice, add appropriate amount of SO 2 Prevent pear juice from browning;

[0039] (2) Main fermentation: measure the total acid, total sugar and soluble solids of pear juice, add certain sugar and ammonium dihydrogen phosphate, so that the final concentration of sugar in the juice is 230g / L, the final concentration of ammonium dihydrogen phosphate It is 200mg / L, and the total acid of juice is adjusted to 4g / L (total acid content is the measurement standard with the content of tartaric acid in juice), adds 8g pectinase in every 100 kilograms of pear juices, 25 ℃ handle overnight, make pectinase Glue enzyme full effect;

[0040] After the action is over, pour the tank into the tank, use a siphon to pour the clarified pear juice into the fermenter, a...

Embodiment 3

[0044] A brewing method of sweet pear wine, comprising the following steps:

[0045] (1) Choose pears that are fresh, free of insect eyes, good in color and full of flesh; wash and remove the stems, cut into sections and squeeze the juice, add appropriate amount of SO 2 Prevent pear juice from browning;

[0046] (2) Main fermentation: measure the total acid, total sugar and soluble solids of pear juice, add certain sugar and ammonium dihydrogen phosphate, so that the final concentration of sugar in the juice is 200g / L, the final concentration of ammonium dihydrogen phosphate It is 160mg / L, and the total acid of juice is adjusted to 5g / L (total acid content is the measurement standard with the content of tartaric acid in juice), adds 10g pectinase in every 100 kilograms of pear juices, 25 ℃ of overnight treatment, make fruit Glue enzyme full effect;

[0047] After the action is over, pour the clarified pear juice into the fermenter with a siphon, add Angel yeast in the amount...