Production technology of functional fruit wine of apricot kernel

Abstract

The application discloses a kind of production technology of Ba Ren apricot functional fruit wine, belong to the technical field of deep processing of agricultural products.The maturity of fresh Ba Ren apricot ≥9 is cleaned by flowing water bubble, and after the surface residual water is removed by cold air, the apricot kernel is removed by kernel removing machine, and then the pulp is beaten, ingredients are prepared, compound strain inoculation is carried out, sugar is added in stages, temperature is controlled, vacuum drum diatomite filtration is carried out, compound flocculation clarification treatment is carried out, diatomite filtration is carried out, blending is carried out, microfiltration is carried out, and filling is carried out to obtain Ba Ren apricot functional fruit wine.The compound strain inoculation and the technology of adding sugar in stages used in the application can improve the color stability, flavor characteristics and functional characteristics of Ba Ren apricot fruit wine, and significantly improve the economic value of Ba Ren apricot.

Description

I. Technical Field

[0001] This invention relates to a production technology for functional fruit wine made from Baren apricots, which applies modern biotechnology to the production of Baren apricot functional fruit wine and belongs to the field of agricultural product deep processing technology. II. Background Technology

[0002] Fresh apricots are rich in essential carbohydrates, organic acids, 16 kinds of amino acids, vitamins, and small amounts of minerals such as K, Na, Ca, and Mg. They are a low-calorie, high-vitamin, longevity-promoting fruit, and moderate consumption can quench thirst, moisten the lungs and resolve phlegm, prevent cancer, and provide cardiovascular health benefits. Apricots are climacteric fruits, rapidly entering a respiratory peak after harvest, leading to ripening, softening, and other quality deterioration. The Baren apricot, renowned as the sweetest in Xinjiang, originates from Akto County in Kizilsu Kyrgyz Autonomous Prefecture. It mainly refers to the "Sukayagrik" and "Saimaitiyuluk" apricots. The unique geographical location makes Baren apricots large, brightly colored, fragrant, sweet and sour, and delicious, making them a high-quality fruit suitable for both fresh consumption and processing. However, the harvest season for Baren apricots is concentrated in the high-temperature season, resulting in vigorous respiration and poor storage resistance. Combined with long transportation distances, poor logistics facilities and equipment, and a lack of local storage and preservation technology, long-distance fresh sales are difficult, causing significant economic losses and severely limiting the development of related industries. Therefore, researching and developing the deep processing and utilization of Baren apricots, especially the fermentation of Baren apricot wine, has high economic value and broad development prospects. III. Summary of the Invention

[0003] Technical issues

[0004] The purpose of this invention is to provide a production technology for Baren apricot functional fruit wine, and to provide functional strain resources and methods for addressing problems such as unstable color and lack of prominent functions in the production of Baren apricot wine.

[0005] Technical solution

[0006] To address the aforementioned technical problems, the overall approach of this invention is to employ modern processing technology, using an integrated fermentation and enzymatic hydrolysis method to ferment fruit wine, thus simplifying the fermentation process. It utilizes *Saccharomyces cerevisiae* (CGMCC No. 13230), which exhibits excellent fermentation performance and color stabilization, in conjunction with *Pediococcus lactis* (CGMCC No. 25605), which has hypoglycemic properties, to simultaneously improve the quality and functional characteristics of the fruit wine. Fermentation is carried out through staged, multiple, and small-volume sugar additions, further enhancing the hypoglycemic function of the Baren apricot wine. This method can be extended to the production of other fruit wines and has broad application prospects.

[0007] The specific technical solution is as follows:

[0008] 1. A method for producing a functional fruit wine made from Baren apricots, characterized by comprising the following steps:

[0009] (1) Select Baren apricot fruits that are more than 90% mature, bright in color, free from disease and mold, remove the apricot pits using a pitting machine, then mix with water and pulp to obtain fruit pulp; add 30-50 mg / L potassium metabisulfite to the water, and the mass ratio of the pitted Baren apricots to the water containing potassium metabisulfite is (2-3):(1-2).

[0010] (2) The fruit pulp obtained in step (1) is mixed with compound pectinase, potassium metabisulfite and white sugar; the concentration of compound pectinase in the mixture is 200-350 mg / L, the concentration of potassium metabisulfite in the mixture is 40-80 mg / L, and the sugar content of the mixture is 16-20% (calculated as glucose).

[0011] (3) Add the prepared fruit pulp obtained in step (2) to the sterilized fermentation tank, add 0.15‰ to 0.25‰ of brewing yeast and 0.10‰ to 0.20‰ of lactic acid bacteria (for lowering blood sugar) by weight of the fruit pulp to the fermentation tank, and ferment at a controlled temperature of 20 to 28°C. Take samples every 2 days to test the sugar content (calculated as glucose). When the sugar content is lower than 30g / L, add white sugar a second time to adjust the sugar concentration to 8 to 15% (calculated as glucose), and continue fermentation at a controlled temperature of 20 to 28°C. Take samples every 2 days to test the sugar content. When the sugar content is lower than 1.0%, terminate the fermentation.

[0012] (4) The Baren apricot wine after step (3) is filtered by a vacuum drum diatomaceous earth filter to obtain clear liquid as Baren apricot functional original wine. Add 0.07-0.09% of composite flocculant to the original wine, let it stand for 2-4 weeks, and then filter it by a vacuum drum diatomaceous earth filter.

[0013] (5) Add 1.5-3.0% xylitol and 1.0-2.0% fructooligosaccharides by weight of the original wine to the functional raw wine of Baren apricot after step (4) treatment. Dissolve them completely, process them through a microfiltration device with a pore size of 0.22μm, and then fill and stopper them to obtain Baren apricot functional fruit wine.

[0014] 2. The method for preparing Baren apricot functional fruit wine according to claim 1, characterized in that, in step (2), the compound enzyme preparation is composed of the following components in weight percentage: 65-75% pectinase, 10-20% xylanase and 5-10% cellulase.

[0015] 3. The method for preparing Baren apricot wine according to claim 1, characterized in that, in step (3), the Saccharomyces cerevisiae strain FM-S-4 is isolated from traditional fermented food kefir grains, and is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 13230 and a preservation date of November 2, 2016. This strain has excellent fruit wine fermentation performance and also has pigment stabilizing function; Pediococcus acidilactici FM-Pa-JXM94 is isolated from Jiangxi milk kefir, and is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 25605 and a preservation date of August 29, 2022. This strain can grow well in Baren apricot pulp, has sugar and alcohol tolerance, and has excellent hypoglycemic function.

[0016] 4. The method for preparing Baren apricot functional fruit wine according to claim 1, characterized in that, in step (3), enzymatic hydrolysis and fermentation are carried out simultaneously, omitting the enzymatic hydrolysis step and simplifying the fruit wine fermentation process; in step (3), the addition of sugar during fermentation is carried out in stages, which can increase the alcohol content of the fruit wine, enhance the flavor of the fruit wine, and at the same time improve the blood sugar lowering function of the fruit wine.

[0017] 5. The method for preparing Baren apricot wine according to claim 1, characterized in that, in step (4), the composite flocculant is composed of the following components in weight percentage: 55-70% chitosan quaternary ammonium salt, 25-35% bentonite, and 6-15% gelatin. The order of adding the flocculant is as follows: first add chitosan quaternary ammonium salt, mix and treat for 1-2 hours, then add bentonite, mix and treat for 3-6 hours, and finally add gelatin, mix again and let stand for 2-4 weeks.

[0018] Beneficial Effects: This invention employs an integrated fermentation and enzymatic hydrolysis method to ferment Baren apricot wine, simplifying the fermentation process. The fermentation strains used are yeast and lactic acid bacteria strains derived from traditional fermented foods, ensuring safe strain sources. Yeast FM-S-4 not only possesses excellent fermentation performance for Baren apricot wine but also exhibits color stabilization, significantly improving the color stability of Baren apricots. Lactic acid bacteria FM-Pa-JXM94 not only has good hypoglycemic effects but also adapts to the fermentation conditions of Baren apricot wine. Utilizing the combination of these two strains for fermentation not only yields a color-stable and high-quality Baren apricot wine but also enhances its hypoglycemic properties due to the addition of lactic acid bacteria FM-Pa-JXM94. Therefore, this invention enhances the functionality of Baren apricot wine and significantly increases the economic value of Baren apricots.

[0019] Specifically, the main advantages and positive effects of the present invention are as follows:

[0020] (1) Using brewing yeast with excellent fermentation performance and color stability function as the fermentation strain for Baren apricot wine can effectively improve the color stability of Baren apricot wine.

[0021] (2) Simultaneous inoculation with Pediococcus lactis (CGMCC No. 25605), which has a hypoglycemic function, before alcoholic fermentation can significantly improve the hypoglycemic function of Baren apricot wine.

[0022] (3) Treatment with a complex enzyme mixture of pectinase, xylanase and cellulase can improve the yield and clarity of Baren apricot wine.

[0023] (4) Using a flocculant made of chitosan quaternary ammonium salt, bentonite and gelatin in the correct order of addition can effectively improve the clarification stability of fruit wine.

[0024] (5) Adding xylitol and fructooligosaccharides to Baren apricot wine enables it to regulate intestinal microbiota, improve intestinal health, and enhance the sensory score of the wine. IV. Detailed Implementation

[0025] The present invention can be better understood from the following embodiments. However, those skilled in the art will readily understand that the descriptions in the embodiments are for illustrative purposes only and should not, and will not, limit the invention as detailed in the claims.

[0026] Example 1:

[0027] (1) Select 200 kg of Baren apricots that are more than 90% mature, bright in color, free from disease and mold, wash them with running water, remove the surface water with cold air, and then remove the apricot pits using a pitting machine. Mix the pitted apricots with water containing 45 mg / L potassium metabisulfite at a weight ratio of 2:1 to make a pulp, and obtain Baren apricot pulp.

[0028] (2) The fruit pulp obtained in step (1) is mixed with compound pectinase, potassium metabisulfite and white sugar; the concentration of compound pectinase in the mixture is 250 mg / L, the concentration of potassium metabisulfite in the mixture is 50 mg / L; the sugar content concentration of the mixture is 18% (calculated as glucose); the compound enzyme preparation is composed of the following components in weight percentage: 70% pectinase, 20% xylanase and 10% cellulase.

[0029] (3) Add the prepared fruit pulp obtained in step (2) to the sterilized fermentation tank, and inoculate the fermentation tank with 0.25‰ of brewer's yeast FM-S-4 and 0.15‰ of lactic acid cocci FM-Pa-JXM94 (hypoglycemic) powder by weight of the fruit pulp. Ferment at 22℃, and take samples every 2 days to test the sugar content (calculated as glucose). When the sugar content is lower than 30g / L, add white sugar a second time to adjust the sugar concentration to 8% (calculated as glucose), and continue fermentation at 22℃. Take samples every 2 days to test the sugar content. When the sugar content is lower than 1.0%, terminate the fermentation. At the same time, inoculate 0.25‰ of commercial active dry yeast powder as a control. All other fermentation conditions and treatment conditions are the same.

[0030] (4) The Baren apricot wine after step (3) is filtered by a vacuum drum diatomaceous earth filter to obtain the clear liquid as Baren apricot functional base wine. 0.08% of the composite flocculant is added to the base wine, and it is left to stand for 2 to 4 weeks. It is then filtered by a vacuum drum diatomaceous earth filter. The composite flocculant is composed of the following components in weight percentage: 70% chitosan quaternary ammonium salt, 25% bentonite, and 5% gelatin. The order of adding the flocculant is as follows: first add chitosan quaternary ammonium salt, mix well and treat for 1 hour, then add bentonite, mix well and treat for 3 hours, and finally add gelatin, mix well again and let stand for 2 weeks.

[0031] (5) Add 1.5% xylitol and 1.5% fructooligosaccharide by weight of the original wine to the Baren apricot functional wine after step (4), dissolve them completely, process them through a microfiltration device with a pore size of 0.22μm, fill and stopper to obtain Baren apricot functional wine.

[0032] Sensory indicators of the fermented Baren apricot functional fruit wine: The wine is clear and glossy, with an overall bright yellow color. The taste is pure, elegant, pleasant, and harmonious, combining the aroma of Baren apricot with the aroma of wine. Table 1 shows the results of the hypoglycemic effect, color stability, and sensory indicators of the Baren apricot fruit wine fermented with a compound fermenting agent and a commercial fruit wine fermenting agent. The table shows that the functional compound fermenting agent of this patent can shorten the fermentation time and increase the inhibition rate of α-amylase and α-glucosidase in the fruit wine, indicating that the addition of hypoglycemic lactic acid bacteria can improve the potential hypoglycemic ability of the fruit wine. Simultaneously, compound fermentation reduces the color change ΔE value after 6 months of storage, indicating that yeast strain FM-S-4 can improve the color stability of the fruit wine during storage. The main physicochemical indicators of the fruit wine obtained in this example are shown in Table 2. Table 2 shows that the main physicochemical indicators of the Baren apricot functional fruit wine meet the national agricultural industry standard NY / T-1508-2017.

[0033] Table 1. Comparison of fermentation time, hypoglycemic function indicators, and sensory evaluation results of Baren apricot wine inoculated with compound fermentation agent and commercial fruit wine fermentation agent.

[0034]

[0035] The main physicochemical properties are shown in Table 2.

[0036] Table 2. Main Physicochemical Indicators of Baren Apricot Functional Fruit Wine

[0037]

[0038]

[0039] Example 2:

[0040] (1) Select 150 kg of Baren apricots that are more than 90% mature, bright in color, free from disease and mold, wash them with running water, remove the surface water with cold air, and then remove the apricot pits using a pitting machine. Mix the pitted apricots with water containing 40 mg / L potassium metabisulfite at a weight ratio of 1:1 to make pulp.

[0041] (2) The fruit pulp obtained in step (1) is mixed with compound pectinase, potassium metabisulfite and white sugar; the concentration of compound pectinase in the mixture is 300 mg / L, the concentration of potassium metabisulfite in the mixture is 60 mg / L; the sugar content concentration of the mixture is 18% (calculated as glucose); the compound enzyme preparation is composed of the following components in weight percentage: 75% pectinase, 15% xylanase and 10% cellulase.

[0042] (3) Add the prepared fruit pulp obtained in step (2) to the sterilized fermentation tank, and inoculate the fermentation tank with 0.25‰ of brewer's yeast FM-S-4 and 0.15‰ of lactic acid cocci FM-Pa-JXM94 (blood sugar lowering) bacterial powder by weight of the fruit pulp. Ferment at 25℃, and take samples every 2 days to test the sugar content (calculated as glucose). When the sugar content is lower than 30g / L, add white sugar a second time to adjust the sugar concentration to 12% (calculated as glucose), and continue fermentation at 25℃. Take samples every 2 days to test the sugar content. When the sugar content is lower than 1.0%, terminate the fermentation. At the same time, inoculate 0.25‰ of commercial active dry yeast powder as a control. All other fermentation conditions and treatment conditions are the same.

[0043] (4) The Baren apricot wine processed in step (3) is filtered by a vacuum drum diatomaceous earth filter to obtain clear liquid as Baren apricot functional base wine. 0.06% of composite flocculant is added to the base wine, and it is left to stand for 4 weeks. It is then filtered by a vacuum drum diatomaceous earth filter. The composite flocculant is composed of the following components in weight percentage: 60% chitosan quaternary ammonium salt, 30% bentonite, and 10% gelatin. The order of adding the flocculant is as follows: first add chitosan quaternary ammonium salt, mix well and treat for 2 hours, then add bentonite, mix well and treat for 3 hours, and finally add gelatin, mix well again and let stand for 4 weeks.

[0044] (5) Add 2% xylitol and 1.5% fructooligosaccharide by weight of the original wine to the Baren apricot functional wine after step (4), dissolve them completely, process them through a microfiltration device with a pore size of 0.22μm, fill and stopper to obtain Baren apricot functional wine.

[0045] Sensory indicators of the fermented functional Baren apricot fruit wine: The wine is clear and glossy, with an overall bright yellow color. The taste is pure, elegant, pleasant, and harmonious, combining the aroma of Baren apricot with the aroma of wine. Table 3 shows the results of the enzyme activity inhibition rates of α-amylase and α-glucosidase in Baren apricots fermented with the compound fermentation agent and commercial fruit wine fermentation agent, the ΔE value after 6 months of storage, and sensory evaluation. The table shows that the compound fermentation agent of this patent can shorten the fermentation time, increase the enzyme activity inhibition rates of α-amylase and α-glucosidase in the fruit wine, indicating improved hypoglycemic ability; and reduce the color change ΔE value after 6 months of storage, indicating improved color stability during storage. The main physicochemical indicators of the fruit wine obtained in this example are shown in Table 4. Table 4 shows that the main physicochemical indicators of the Baren apricot functional fruit wine meet the national agricultural industry standard NY / T-1508-2017.

[0046] Table 3 Comparison of fermentation time, hypoglycemic function indicators, and sensory evaluation results of Baren apricot wine inoculated with compound fermentation agent and commercial fruit wine fermentation agent.

[0047]

[0048] The main physicochemical properties are shown in Table 4.

[0049] Table 4. Main Physicochemical Indicators of Baren Apricot Functional Fruit Wine

[0050]

[0051] Example 3:

[0052] (1) Select 200 kg of Baren apricots that are more than 90% ripe, bright in color, free from disease and mold, wash them with running water, remove the surface water with cold air, and then remove the apricot pits using a pitting machine. Mix the pitted apricots with water containing 45 mg / L potassium metabisulfite at a weight ratio of 3:2 to make pulp.

[0053] (2) The fruit pulp obtained in step (1) is mixed with compound pectinase, potassium metabisulfite and white sugar; the concentration of compound pectinase in the mixture is 300 mg / L, the concentration of potassium metabisulfite in the mixture is 55 mg / L; the sugar content concentration of the mixture is 16% (calculated as glucose); the compound enzyme preparation is composed of the following components in weight percentage: 75% pectinase, 15% xylanase and 10% cellulase.

[0054] (3) Add the prepared fruit pulp obtained in step (2) to the sterilized fermentation tank, and inoculate the fermentation tank with 0.25‰ of brewer's yeast FM-S-4 and 0.30‰ of lactic acid cocci FM-Pa-JXM94 (blood sugar lowering) bacterial powder by weight of the fruit pulp. Ferment at 27℃. Take samples every 2 days to test the sugar content (calculated as glucose). When the sugar content is lower than 30g / L, add white sugar a second time to adjust the sugar concentration to 12% (calculated as glucose). Continue fermentation at 27℃. Take samples every 2 days to test the sugar content. When the sugar content is lower than 1.0%, terminate the fermentation. At the same time, inoculate 0.25‰ of commercial active dry yeast powder as a control. All other fermentation conditions and treatment conditions are the same.

[0055] (4) The Baren apricot wine after step (3) is filtered by a vacuum drum diatomaceous earth filter to obtain clear liquid as Baren apricot functional base wine. 0.07% of composite flocculant is added to the base wine, and it is left to stand for 3 weeks. It is then filtered by a vacuum drum diatomaceous earth filter. The composite flocculant is composed of the following components in weight percentage: 65% chitosan quaternary ammonium salt, 25% bentonite, and 10% gelatin. The order of adding the flocculant is as follows: first add chitosan quaternary ammonium salt, mix well and treat for 2 hours, then add bentonite, mix well and treat for 3-6 hours, and finally add gelatin, mix well again and let stand for 3 weeks.

[0056] (5) Add 1.5% xylitol and 1.0% fructooligosaccharide by weight of the original wine to the functional original wine of Baren apricot after step (4), dissolve them completely, process them through a microfiltration device with a pore size of 0.22μm, fill and stopper to obtain Baren apricot functional fruit wine.

[0057] Sensory indicators of the fermented Baren apricot functional fruit wine: The wine is clear and glossy, with an overall bright yellow color. The taste is pure, elegant, pleasant, and harmonious, combining the aroma of Baren apricot with the aroma of wine. Table 5 shows the results of the enzyme activity inhibition rates of α-amylase and α-glucosidase, ΔE after 6 months of storage, and sensory evaluation of the Baren apricot fruit wine inoculated with the compound fermentation agent and commercial fruit wine fermentation agent. The table shows that the functional compound fermentation agent of this patent can shorten the fermentation time and improve the hypoglycemic ability of the fruit wine. It significantly increases the enzyme activity inhibition rates of α-amylase and α-glucosidase in the fruit wine, indicating an improved hypoglycemic ability; it also significantly reduces the color change ΔE value after 6 months of storage, indicating improved color stability during storage. The main physicochemical indicators of the fruit wine obtained in this example are shown in Table 6. Table 6 shows that the main physicochemical indicators of the Baren apricot functional fruit wine meet the national agricultural industry standard NY / T-1508-2017.

[0058] Table 5 Comparison of fermentation time, hypoglycemic function indicators, and sensory evaluation results of Baren apricot wine inoculated with compound fermentation agent and commercial fruit wine fermentation agent.

[0059]

[0060] The main physicochemical properties are shown in Table 6.

[0061] Table 6. Main Physicochemical Indicators of Baren Apricot Functional Fruit Wine

[0062]

[0063]

Claims

1. A method for producing a functional fruit wine made from Baren apricot, characterized in that, Includes the following steps: 1) Select Baren apricots that are more than 90% ripe, bright in color, free from disease and mold, remove the pits using a pitting machine, then mix with water and pulp to obtain fruit pulp; add 30-50 mg / L potassium metabisulfite to the water, and the mass ratio of the pitted Baren apricots to water is (2-3):(1-2); 2) Mix the fruit pulp obtained in step 1) with compound pectinase, potassium metabisulfite, and white sugar; the concentration of compound pectinase in the mixture is 200-350 mg / L, the concentration of potassium metabisulfite in the mixture is 40-80 mg / L, and the sugar content of the mixture is 16-20% (calculated as glucose). 3) Add the prepared fruit pulp obtained in step 2) to the sterilized fermentation tank, and inoculate the fermentation tank with 0.15‰ to 0.25‰ of brewer's yeast and 0.10‰ to 0.30‰ of lactic acid bacteria (for lowering blood sugar) by weight of the fruit pulp. Ferment at a controlled temperature of 20-28℃. Take samples every 2 days to test the sugar content (calculated as glucose). When the sugar content is lower than 30g / L, add white sugar a second time to adjust the sugar concentration to 8-15% (calculated as glucose). Continue fermentation at a controlled temperature of 20-27℃. Take samples every 2 days to test the sugar content. When the sugar content is lower than 1.0%, terminate the fermentation. 4) The Baren apricot wine processed in step (3) is filtered by a vacuum drum diatomaceous earth filter to obtain clear liquid as Baren apricot raw wine. Add 0.07-0.09% of composite flocculant to the raw wine, let it stand for 2-4 weeks, and then filter it by a vacuum drum diatomaceous earth filter. 5) Add 1.5-3.0% xylitol and 1.0-2.0% fructooligosaccharides by weight of the raw wine to the raw wine after step (4) and dissolve them completely. After being processed by a microfiltration device with a pore size of 0.22μm, the wine is bottled and corked to obtain functional raw wine.

2. The method for preparing Baren apricot wine according to claim 1, characterized in that, In step (2), the compound enzyme preparation is composed of the following components in weight percentage: 70-75% pectinase, 15-20% xylanase and 5-10% cellulase.

3. The method for preparing Baren apricot wine according to claim 1, characterized in that, In step (3), the brewing yeast strain FM-S-4 was isolated from traditional fermented food kefir grains and deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 13230 and a preservation date of November 2, 2016. This strain has excellent fruit wine fermentation performance and also has pigment stabilizing function. The lactic acid cocci strain FM-Pa-JXM94 was isolated from Jiangxi milk kefir and deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 25605 and a preservation date of August 29, 2022. This strain can grow well in Baren apricot pulp, has sugar and alcohol tolerance, and has excellent hypoglycemic function.

4. The method for preparing Baren apricot functional fruit wine according to claim 1, characterized in that, In step (3), enzymatic hydrolysis and fermentation are carried out simultaneously, eliminating the enzymatic hydrolysis step and simplifying the fruit wine fermentation process. In step (3), the addition of sugar during fermentation is carried out in stages, which can increase the alcohol content of the fruit wine, enhance its flavor, and improve its blood sugar lowering properties.

5. The method for preparing Baren apricot wine according to claim 1, characterized in that, In step (4), the composite flocculant is composed of the following components by weight percentage: 55-70% chitosan quaternary ammonium salt, 25-35% bentonite, and 6-15% gelatin. It is particularly important that the composite flocculant is added in the following order: first, add chitosan quaternary ammonium salt, mix well and treat for 1-2 hours, then add bentonite, mix well and treat for 3-6 hours, and finally add gelatin, mix well again and let stand for 2-4 weeks.

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