PREPARATION METHOD AND SYSTEM FOR CLARIFIED PLUM WINE AND PLUM EXTRACT
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United States of America Patent
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Issued Date -
Oct 31, 2013
app pub date -
Apr 25, 2012
filing date -
Apr 25, 2012
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Abandoned
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Abstract
The present invention provides a preparation method and system for clarified plum wine and plum extract, blanching plum at 95° C. for 5 minutes, and then extracting the blanched plum with extracting solution containing 70-75% alcohol in volume ratio of 1:2 (w/v) at 8˜10° C. in vacuum for 30 minutes before centrifugation, cooling clarification of the plum juice at −8° C. and −20° C. is carried out immediately for 30 minutes respectively, so as to obtain clarified plum wine. Afterwards, the plum wine is concentrated in vacuum to ⅕ of original volume to obtain clarified plum extract; therefore, high quality plum wine and plum extract can be obtained without destroying the plum tissue, and the production efficiency is quite ideal.
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