CN100497576C - Seabuckthorn wine and method for producing same - Google Patents
Seabuckthorn wine and method for producing same Download PDFInfo
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- CN100497576C CN100497576C CNB2006101726340A CN200610172634A CN100497576C CN 100497576 C CN100497576 C CN 100497576C CN B2006101726340 A CNB2006101726340 A CN B2006101726340A CN 200610172634 A CN200610172634 A CN 200610172634A CN 100497576 C CN100497576 C CN 100497576C
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Abstract
The invention relates to seabuckthorn fruit wine and process for preparation, which consists of centrifuging fresh fruits of seabuckthorn, lowering acid content, separating clear extract, deploying sugar content, fermenting, ageing, purifying, clarifying, freezing, inspecting and filtering.
Description
Technical field: the present invention relates to a kind of seabuckthorn wine and production method thereof.
Background technology: sea-buckthorn belongs to the machaka or the dungarunga of Elaeangnaceae (Elaeanaeeae) Hippophne (Hippophae).The root of sea-buckthorn, stem, leaf, particularly fruit contain multiple biologically active substance, and detected have a kind more than 200, comprising needed by human nutrient substance, lipid acid, alkaloid, flavonoid, trace element etc., day and night temperature strong because of Qinghai height above sea level, ultraviolet ray be special natural environment such as pollution greatly and not, bring up Qinghai sea-buckthorn quality and be better than other area, a lot of activeconstituentss such as amino acid, VITAMIN, content of elements are quite high, the content of its Vc reaches 1600mg/100g, is described as " king of VITAMIN ", " the holy fruit of sea-buckthorn ".Chinese patent application number is that 200410010874.1 production methods that are called seabuckthorn white wine disclose a kind of seabuckthorn white wine, it mainly adopts the method for immersion and replacement(metathesis)reaction to blend preparation Fructus Hippophae, the liquor that alcoholic strength is high is very inapplicable to some people, and adopt and soak and the very difficult sea-buckthorn acidity that reduces of replacement(metathesis)reaction, be difficult for keeping the wild fragrance of sea-buckthorn inherent, can't solve sedimentation problem.And these technology are this area difficult problems for a long time.
Summary of the invention: the objective of the invention is at the deficiencies in the prior art, a kind of energy large-scale industrial production seabuckthorn wine is provided, can effectively reduce sea-buckthorn acidity, eliminate precipitation, thereby keep the technology of the wild fragrance of sea-buckthorn inherent, make a kind of sharp lung of clearing that helps, protect the liver nourishing the stomach, beauty treatment weight reducing, toxin expelling skin moisten, vessel softening, the fermentation method for producing of the sea-buckthorn mild health care wine of enhancing immunity.
The present invention realizes its purpose like this: this seabuckthorn wine is that a kind of alcoholic strength is 5
0～15
0Health promoting wine, it is adopted modern biofermentation technique to brewage and is formed by 100% Qinghai-Tibet pure natural, pollution-free sophisticated bright Fructus Hippophae.
Production technique of the present invention, include sea-buchthorn fresh fruit centrifugal, acid fallen, separate clear juice, transfer sugar, fermentation, maturation or ageing, purification and clarification, freezing, detection, filtration filling process.
1, sea-buchthorn fresh fruit adopts lime carbonate 1～10% substep to fall acid to 10～20g/L after centrifugal, and the pH value is 3～4.Separate wherein lime carbonate and fruit juice precipitation, receive clear juice, add the polygalacturonase processing, the addition of polygalacturonase adds according to the concrete data of experiment, is generally 20～120g/T, and clarifies 8～12h behind the 1～2h that circulates, separation of supernatant.
2, add a certain amount of sulfurous acid or SO
2Solution, addition are about 60mg/L, and standing over night is polluted the generation bacterium as fruit juice, just must carry out sterilization to fruit juice, and process for sterilizing is that 75 ℃ of sterilization 30min of temperature get final product.Transfer sugar to 20～25 degree, add activated dry yeast then, guarantee that fermentation develops to correct direction.
3, the zymotechnique operation divides juice, fermentation initial stage, fermentation animated period and fermentation later stage four processes down: before juice of Fructus Hippophae is squeezed into fermentor tank, the necessary cleaning and sterilizing of fermentation equipment is clean, checks that the juice of Fructus Hippophae handling equipment begins to carry juice of Fructus Hippophae to fermentor tank volume about 4/5 after normal; Inserting the fermentation of 300ppm dry yeast under 25 ℃ of jar temperature after 7～14 days, temperature rises to 28 ℃ and adds 20ppm activatory milk-acid bacteria and carried out secondary fermentation 8～15 days.
4, maturation or ageing: in the seabuckthorn wine ripening stage of experience after the pouring, we are also referred to as ageing, and storage period is generally half a year, and temperature is 10～12 ℃ and is advisable.
5, purify and clarify: be to shorten the production cycle, quicken the clarification of seabuckthorn wine, reduce production costs, adopt the clarifying method of glue down.So-called glue down is exactly the material that adds a certain amount of organic or inorganic in seabuckthorn wine, more every materials in these materials and the seabuckthorn wine are had an effect, produce the netted throw out of colloid, and will be suspended in suspended substance in the wine originally, comprise microorganism, condense together sink to jar at the bottom of, thereby make wine liquid clear.
(1) the following glue of organic substance
Fermented liquid adds glue under 0.05～0.1g gelatin in the time of 8 ℃～30 ℃.During following glue, earlier gelatin is cut into fragment, adds softening water and soak 24h, make gelatin water-swelling deliquescing, add an amount of softening water again, under 45 ℃～50 ℃, heating is also constantly stirred, till gelatin melts fully.Add a spot of seabuckthorn wine while hot towards rare, directly pour in the wine then, stir immediately, static clarification.
(2) glue under the inorganics
Glue is compared with organic glue down under the inorganics, and great majority do not participate in the chemosynthesis of seabuckthorn wine composition, the mechanical filter effect when mainly producing surface adsorption effect and sinking by high dispersing.Jelly removes this locating under the minority, and Shang Yin has electric charge, and with seabuckthorn wine in have a negative charge colloidalmaterial have an effect, produce the same effect of glue under the organic substance.
Diatomite: diatomite is the fossil composition of algae in the water (diatom).Be purer SiO
2, its skeleton forms tiny multi-plane structure.The density of diatomite powder is very little, is 100～150kg/m
3, very big (1～2) ten thousand m/kg that are generally of specific surface area, thus very big adsorptive power produced.With under the diatomite during glue, in the hot water of every liter of seabuckthorn wine 0.2～1.0g consumption with 60～70 ℃ of diatomite addings, soak 24h, contain small amount of calcium, magnesium ion and pectic acid effect in the diatomite and form pectate, quicken the precipitation of pectin substance, it can also adsorb a part of pigment and other materials simultaneously, can make seabuckthorn wine obtain the clarification of degree.
Wilkinite: wilkinite has another name called illiteracy and takes off rock, another name puddled soil, bentonite, gluey clay.Present canescence, relative density is 2.4～2.8.Be the montmorillonite mineral composition, original chemical formula is AL
4SL
8O
2OCOH)
4NH
2O presents negative charge, in becoming the ore deposit process, adsorbs some calcium, sodium ion with balancing charge.But calcium, sodium ion do not enter its inside, just are present between the two-layer lattice with commutative state, and exchangable ion is called calcium-base bentonite based on the montmorillonite of calcium; When being main, be called sodium bentonite with sodium.Be better than the calcium fundamental mode as following jelly sodium bentonite.Because wilkinite has specific performances such as many colloid indexs, high expansion coefficient, high water absorbing capacity.
By every liter of seabuckthorn wine 0.5～0.8g consumption wilkinite is added in 60～70 ℃ the hot water, soaks 24h, add seabuckthorn wine and make 5～10% suspension, pour into while stirring in the wine, continue to stir 20min, leave standstill 24h after restir once get final product.Through 10～20d, look clarification when good, separate and remove precipitation.
6, freezing treatment
Seabuckthorn wine is handled by following glue can remove unsettled colloidal particle in the seabuckthorn wine, but then needs by freezing treatment for unsettled bitartrate, could quicken to remove.Seabuckthorn wine is through freezing treatment, just owing to removed the undissolved at low temperatures composition of a part, and improves and stablized the quality of wine.
(1) freezing temp:
Temperature is low more, and its effect is good more, but can not allow wine freeze, thereby freezing temp is advisable for 0.5～1.0 ℃ with the freezing point more than wine.In order before freezing, to know the freezing point of wine exactly, can utilize Beckmann thermometer to measure.T=-T0/2 ± 0.5 T0 alcohol the number of degrees
(2) freezing time:
Determining of freezing time is relevant with frozen cooling speed, and frozen cooling speed is fast more, then needs freezing time just short more.When temperature reduced with slower speed, the crystallization of tartrate was very slow, but can generate bigger crystal, thereby is easy to remove by filter.If cooling rate is very fast, tartaric crystallization is also very fast, but generates tiny crystal, be difficult for removing by filter, and also the raising slightly of wine temperature, just very fast dissolving.So must remain under the freezing temp, carefully remove by filter.Therefore, at first to determine freezing method according to the condition of factory.Determine freezing time according to freezing method then, generally need 4～5d.
(3) freezing method:
After in seabuckthorn wine pumps into jar, one side is sent cold, and one side stirs, in case local freezing.Utilize dulble tube thermometer to check a jar interior temperature at any time.When reaching the temperature that needs, stop to send cold.Stir with suitable speed during cooling, can promote sedimentary formation.Between soak, running check temperature recovery situation, in time cooled off.After the specified time, keep same temperature to filter.
Annotate: handle in the process of wine, avoid wine to contact as far as possible with air.
7, sampling detects: whether reach standard from take a sample to check alcoholic strength, color and luster, mouthfeel, sugariness, fragrant degree and other quality index of fermentor tank thief hole.
8, filter can: after reaching standard, its fermented liquid is filtered, is filled into bottle then, finished product.
Effect of the present invention: product color natural harmony of the present invention, there is not precipitation, be golden yellow, game is pure, the fragrance uniqueness, the pure gracefulness of mouthfeel, fine and smooth pure and mild, mellow and full along sliding, pure and fresh lasting.Because raw material contains the sharp lung that eliminates the phlegm, nourishing stomach and spleen and biologically active substance promoting blood circulation and removing blood stasis, thus make the product of brew also contain the material that is of value to human body, and alcoholic strength is low, and comprehensive nutrition is men and women, old and young's a best drink.
Description of drawings:
Accompanying drawing is seabuckthorn wine technological process of production figure.
Specific embodiment:
Embodiment 1: get 1000 gram sea-buchthorn fresh fruit juice and add lime carbonate 20g/L, the pH value is 3.8.Precipitation separation is received clear juice and is added polygalacturonase 120g/T, and clarifies 8h behind the circulation 1.5h, separation of supernatant.Add the sulfurous acid of 60mg/L, standing over night, 75 ℃ of sterilization 30min.Accent sugar is inserting the fermentation of 300ppm dry yeast after 14 days to 20 degree under 25 ℃ of jar temperature, temperature continues fermentation 15 days after rising to 28 ℃ of adding 20ppm milk-acid bacterias; Half a year is preserved in ageing under 12 ℃ of conditions; In the time of 30 ℃, add glue under the 0.08g gelatin; Under-3.5 ℃ condition, can obtain local flavor and good mouthfeel in freezing 4 days, color and luster is pleasant, mouthfeel is pure, nutritious, the low hippophae rhamnoides health wine of steady quality includes the various active material, to the sharp lung of human body clearing, protect the liver nourishing the stomach, beauty treatment weight reducing, toxin expelling skin moisten, vessel softening, enhancing immunity have good effect.
Embodiment 2: get 1000 gram sea-buchthorn fresh fruit juice and add lime carbonate 15g/L, the pH value is 3.Precipitation separation is received clear juice and is added polygalacturonase 50g/T, and clarifies 10h behind the circulation 2h, separation of supernatant.Add the sulfurous acid of 60mg/L, standing over night, 75 ℃ of sterilization 30min.Transfer sugar to 22.5 degree, inserting the fermentation of 300ppm dry yeast under 25 ℃ of jar temperature after 9 days, temperature rises to 28 ℃ and adds the activated milk-acid bacteria secondary fermentation of 20ppm 8 days; Half a year is preserved in ageing under 12 ℃ of conditions; By every liter of seabuckthorn wine 0.8g consumption wilkinite is added in 70 ℃ the hot water, soaks 24h, add seabuckthorn wine and make 8% suspension, pour into while stirring in the wine, continue to stir 20min, leave standstill 24h after restir once through 20d, look clarification when good, separate and remove precipitation; Under-5 ℃ condition, can obtain local flavor and good mouthfeel in freezing 5 days, color and luster is pleasant, mouthfeel is pure, nutritious, the low hippophae rhamnoides health wine of steady quality includes the various active material, to the sharp lung of human body clearing, protect the liver nourishing the stomach, beauty treatment weight reducing, toxin expelling skin moisten, vessel softening, enhancing immunity have good effect.
Embodiment 3: get 1000 gram sea-buchthorn fresh fruit juice and add lime carbonate 15g/L, the pH value is 3.5.Precipitation separation is received clear juice and is added polygalacturonase 80g/T, and clarifies 12h behind the circulation 1.2h, separation of supernatant.Add the sulfurous gas solution of 60mg/L, standing over night, 75 ℃ of sterilization 30min.Transfer sugar to 25 degree, inserting the fermentation of 300ppm dry yeast under 25 ℃ of jar temperature after 7 days, temperature rises to 28 ℃ and adds the activated milk-acid bacteria secondary fermentation of 20ppm 10 days; Half a year is preserved in ageing under 12 ℃ of conditions; By every liter of seabuckthorn wine 0.9g consumption diatomite is added in 60～70 ℃ the hot water, soaks 24h, pour in the wine, continue to stir 20min while stirring, leave standstill 24h after restir once through 20d, look clarification when good, separate and remove precipitation; Under-6.5 ℃ condition, can obtain local flavor and good mouthfeel in freezing 5 days, color and luster is pleasant, mouthfeel is pure, nutritious, the low hippophae rhamnoides health wine of steady quality includes the various active material, to the sharp lung of human body clearing, protect the liver nourishing the stomach, beauty treatment weight reducing, toxin expelling skin moisten, vessel softening, enhancing immunity have good effect.
Claims (9)
1, a kind of preparation method of seabuckthorn wine, its feature comprises: sea-buchthorn fresh fruit is centrifugal, adopt 1～10% lime carbonate to fall acid step by step to 10～20g/L, and pH value is 3～4, separate clear juice, transfer sugar, fermentation, maturation or ageing, purification and clarification, freezing, detection, filtration can.
2, according to the preparation method of the described seabuckthorn wine of claim 1, the clear juice of wherein said separation is characterized in that: add the polygalacturonase of 20～120g in the clear juice of separation per ton, clarify 8～12h, separation of supernatant behind circulation 1～2h; Add 60mg/L sulfurous acid or SO
2, the clear juice of standing over night.
3, according to the preparation method of the described seabuckthorn wine of claim 1, wherein said accent sugar is characterized in that: transfer sugar to 20～25 degree.
4, according to the preparation method of the described seabuckthorn wine of claim 1, wherein said fermentation is characterized in that: fermentation initial stage jar temperature inserts 300ppm dry yeast fermentation 7～14 days down at 25 ℃; Fermentation later stage jar temperature continues fermentation 8～15 days behind 28 ℃ of milk-acid bacterias that add down after 20ppm activates.
5, according to the preparation method of the described seabuckthorn wine of claim 1, wherein said maturation or ageing is characterized in that: storage period is half a year, and temperature is 10～12 ℃.
6, according to the preparation method of the described seabuckthorn wine of claim 1, wherein said purification and clarification is characterized in that: adopt the clarifying method of glue down, comprise glue under organism and the inorganics.
7, according to the preparation method of the described seabuckthorn wine of claim 6, it is characterized in that: with glue under the organism, fermented liquid adds glue under 0.05～0.1g gelatin in the time of 8～30 ℃; With glue under the inorganics, add 0.2～1.0g in every liter of seabuckthorn wine and play glue with diatomite; Add 0.5～0.8g in every liter of seabuckthorn wine and play glue with wilkinite.
8, according to the preparation method of the described seabuckthorn wine of claim 1, wherein said freezing it is characterized in that: freezing temp-3.5～-6.5 ℃; Freezing time 4～5d.
9, the seabuckthorn wine of making by one of aforesaid right requirement 1～8 described method.
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| CN103351984B (en) * | 2013-06-09 | 2016-02-17 | 青海圣烽生物技术开发有限公司 | A kind of method using β-carotene compound to improve seabuckthorn wine flavouring essence quality |
| CN103387903A (en) * | 2013-07-31 | 2013-11-13 | 周冠旻 | Preparation method of sea buckthorn fruit wine |
| CN104293587B (en) * | 2014-09-30 | 2016-04-13 | 承德宇航人高山植物应用技术有限责任公司 | A kind of sea buckthorn fruit wine and preparation method thereof |
| CN104705739A (en) * | 2015-03-04 | 2015-06-17 | 石河子大学 | Sea-buckthorn juice and preparation method thereof |
| CN105154299A (en) * | 2015-10-23 | 2015-12-16 | 浙江农林大学 | Making method for sea-buckthorn yellow wine |
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| CN105510426A (en) * | 2015-11-23 | 2016-04-20 | 大连工业大学 | Shellfish regulation fluid taste quality online testing system and testing process |
| CN106281850A (en) * | 2016-08-12 | 2017-01-04 | 张掖市润星生物科技有限公司 | A kind of processing technology of Fructus Hippophae brandy |
| CN106047567A (en) * | 2016-08-12 | 2016-10-26 | 张掖市润星生物科技有限公司 | Sea-buckthorn icewine and its production process |
| CN106244380A (en) * | 2016-09-29 | 2016-12-21 | 山西饮领生物科技开发有限公司 | A kind of production method of sea buckthorn fruit wine |
| CN108251253A (en) * | 2018-04-06 | 2018-07-06 | 周子云 | A kind of production method of Lycium chinense wine |
| CN108795635A (en) * | 2018-06-28 | 2018-11-13 | 庐山市环绿时代农业科技开发有限公司 | A kind of preparation method of original flavor fruit drink |
| CN113526517B (en) * | 2021-08-11 | 2023-01-10 | 内蒙古宁城天宇膨润土科技有限公司 | Bentonite for clarifying wine and fruit juice, preparation method and application thereof |
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