CN101041799B - Preparation method for yiwei SOD longan dry red wine - Google Patents
Preparation method for yiwei SOD longan dry red wine Download PDFInfo
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- CN101041799B CN101041799B CN2007100141993A CN200710014199A CN101041799B CN 101041799 B CN101041799 B CN 101041799B CN 2007100141993 A CN2007100141993 A CN 2007100141993A CN 200710014199 A CN200710014199 A CN 200710014199A CN 101041799 B CN101041799 B CN 101041799B
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Abstract
The invention discloses a preparing method of longan wine in brewing craft domain of wine, which comprises the following steps: planting SOD longan of high content; spraying at least one time benefit micro SOD diluting solution; setting the mass ratio of water and benefit micro SOD at 300-900 : 1; drying under low temperature; bruising and beating the grape; allocating; front-yeasting; rear-yeasting; reserving the tank; sealing and storing; freezing; filtering. This SOD content of the longan wine is high and stable without sugar element, which is an ideal health food.
Description
Technical field
The invention belongs to drinks making method field, relate in particular to the preparation method of yiwei SOD longan dry red wine.
Background technology
Longan is regarded as precious tonic since ancient times.It also contain nicotinic acid and vitamin K, and the height of content is that other fruit is rare except that containing rich nutrient substances and more vitamins C.Its pharmaceutical use has effects such as blood-enriching tranquillizing, brain tonic will, tonic heart spleen.SOD is a superoxide-dismutase, is a kind of zymin of biologically active, can scavenger cell in the protein of objectionable impurities, beneficial little SOD is by preparing in the plant Nei Neisheng symbiosis genus bacillus, it is better to compare the SOD security of extracting from animal blood.The longan of the little SOD of benefit is not only delicious greatly, and tool is anti-ageing, it is all multi-functional to improve immunizing power etc.But plant the difficult grasp of cultivating process of the little SOD longan fruit of high-load benefit, further fruit is brewageed to not containing sugared part longan extra dry red wine and keeping the composition of beneficial little SOD difficult more.With the immediate prior art of the present invention be that the inventor applies for, disclosed on January 17th, 2007, publication number is the patent of invention of CN1896213A.
Summary of the invention
At the deficiency that prior art exists, the invention provides the preparation method of yiwei SOD longan dry red wine, the wine that this method is produced, beneficial little SOD content is high and stable, and does not contain sugared part, is the ideal protective foods.
The preparation method of yiwei SOD longan dry red wine of the present invention mainly comprises following two stages
The cultivation of a high-content SOD fruit need be through the sprinkling of at least 2 little SOD diluting solns of benefit.Spray employing machine band spray appliance or high pressure hand portable equipment, avoid big area cover type equipment, so that the raising of the actual adhesive rate of SOD.The SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 300～900: 1, the condition of sprinkling and time can adopt as follows
(1) enters beginning in the 3rd day from longan tree full-bloom stage, be sprayed on the limb leaf of flower in full bloom and periphery when selecting temperature to be 22 ℃～26 ℃ left and right sides, in seven hours of having sprayed, promptly come into force as no rainwater, as appear in seven hours and to rain, need behind rain, be carried out in accordance with regulations again to fill spray.Can spray simultaneously in conjunction with other medicine or the protective material except that sterilization.
(2) spray once in big portion's setting phase, be sprayed on the limb leaf of fruit and periphery.
(3) spray at fruit growth period, with whole tree crown, limb, fruit sprays in the lump.
(4) spray on fruit in the achievement phase, generally carried out in preceding 10～20 days the receipts fruit.B longan fruit is brewageed the dry red wine technical process:
Oven drying at low temperature → crushing and beating → batching → primary fermentation → secondary fermentation → tank switching → hermetically storing → freezing → filtration
(1) receive fruit back machine stripping longan shell and fruit, enter the oven drying at low temperature machine at 40～50 ℃ and carry out painted oven dry, during dehydration 6.8～8%, color and luster is red-brown pulp, produces former color wine juice to utilize its red-brown fruit look.
(2) longan pulp that will dry after painted is sent into the crushing and beating machine, carries out crushing and beating, adds polygalacturonase, after the sulfurous acid, squeezes into the fermented wine jar, adds dry red wine special yeast bacterium, carries out primary fermentation.
(3) play circulation with beverage pump and enter another fermentor tank, carry out secondary fermentation, leavening temperature is controlled between 25～28 degree.Carry out 6～8 beverage pumps according to the difference of leavening temperature and come and go circulation, to guarantee wine juice good under the normal temperature control.Wine juice is deposited and was beneficial to it at least in 6 months and fully ferments, and obtains the wine juice of extra best best.
(4) will deposit wine juice more than 6 months, and squeeze into storage wine jar with diatomite filter and carry out under the polygalacturonase glue and go into refrigerated cylinder after handling.Enter wine juice behind the refrigerated cylinder carry out freezing after, allow it thaw naturally.Utilize refrigerating process, get rid of the easy throw out tartrate in the wine juice.
(5) the wine juice after thawing enters Membrane filtering machine, and the straight pull filter carries out essence and filters, and the wine juice after the filtration is qualified finished wine juice to be installed.
Fruit cultivating process of the present invention, the dry red wine that the higher usefulness of the beneficial little SOD processing method of the present invention that contains in the longan fruit is brewageed, the little SOD content of benefit is high and stable, and does not contain sugar part, through oven drying at low temperature and airing, the nature chromogenesis, the wine that brews does not need to add any additives and pigment, has kept the natural colored of longan, and is sparkling and crystal-clear penetrating, the submissive alcohol of taste is the ideal natural health care just.
Embodiment
Embodiment 1
The cultivation of a high-content SOD fruit is through the sprinkling of four little SOD diluting solns of benefit.The sprinkling equipment used adopts, and machine band spray appliance or high pressure hand portable equipment are avoided big area cover type equipment, so that the raising of the actual adhesive rate of SOD.
(1 for the first time, enters beginning in the 3rd day from longan tree full-bloom stage, is sprayed on flower in full bloom and peripheral limb leaf when selecting temperature to be 22 ℃, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 850: 1.In sprayed seven hours, promptly come into force, as appear in seven hours and rain, need behind rain, be carried out in accordance with regulations again to fill spray as no rainwater.Can spray simultaneously in conjunction with other medicine or the protective material except that sterilization.
(2) for the second time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 750: 1, sprays once in big portion's setting phase, the limb leaf time that is sprayed on fruit and periphery is generally after 10 days that spray for the first time.
(3) for the third time, spray at fruit growth period, 20 days after spraying for the second time of general time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 300: 1, and whole tree crown, limb, fruit are sprayed in the lump.
(4) the 4th times, spray on fruit in the achievement phase, generally carried out in preceding 10 days receiving fruit, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 850: 1.
Embodiment 2
B longan fruit is brewageed the dry red winew technical process:
Oven drying at low temperature → crushing and beating → batching → primary fermentation → secondary fermentation → tank switching → hermetically storing → freezing → filtration
(1) receive fruit back machine stripping longan shell and fruit, enter the oven drying at low temperature machine at 50 ℃ and carry out painted oven dry, during dehydration 6.8%, color and luster is red-brown pulp, produces former color wine juice to utilize its red-brown fruit look.
(2) longan pulp that will dry after painted carries out crushing and beating, adds polygalacturonase, after the sulfurous acid, squeezes into the fermented wine jar, adds dry red wine special yeast bacterium, carries out primary fermentation.
(3) play circulation with beverage pump and enter another fermentor tank, carry out secondary fermentation, leavening temperature is controlled at about 28 °.Carry out 6 beverage pumps according to the difference of leavening temperature and come and go circulation, to guarantee wine juice good under the normal temperature control.Wine juice was deposited 6 months, was beneficial to it and fully fermented, and obtained high-quality wine juice.
(4) will deposit wine juice more than 6 months, and squeeze into storage wine jar with diatomite filter and carry out under the polygalacturonase glue and go into refrigerated cylinder after handling.The wine juice that enters behind the refrigerated cylinder carries out freezing treatment, is as the criterion with 12 ° of longan extra dry red wines, and freezing temp should be controlled at-5 ℃, make it freeze over after, stop freezing after, allow it thaw naturally.Utilize refrigerating process, get rid of the easy throw out tartrate in the wine juice.
(5) the wine juice after thawing enters Membrane filtering machine, the straight pull filter carries out essence and filters, and the wine juice after the filtration is qualified finished wine juice to be installed.
Inspect 10 bottles of 12 ° of longan extra dry red wines by random samples, under the normal temperature and pressure, use instrument to test as spectrophotometer, establishing criteria is GB/T 5009.171-2003, is 326u/ml through assay mean value.
Embodiment 3
The cultivation of a high-content SOD fruit is through the sprinkling of four little SOD diluting solns of benefit.
(1) for the first time, enter beginning in the 3rd day, be sprayed on flower in full bloom and peripheral limb leaf when selecting temperature to be 25 ℃ of left and right sides from longan tree full-bloom stage, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 900: 1.In sprayed seven hours, promptly come into force, as appear in seven hours and rain, need behind rain, be carried out in accordance with regulations again to fill spray as no rainwater.Can spray simultaneously in conjunction with other medicine or the protective material except that sterilization.
(2) for the second time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 900: 1, sprays once in big portion's setting phase, the limb leaf time that is sprayed on fruit and periphery is generally after 20 days that spray for the first time.
(3) for the third time, spray at fruit growth period, 30 days after spraying for the second time of general time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 450: 1, with whole tree crown, limb, fruit sprays in the lump.
(4) the 4th times, spray on fruit in the achievement phase, generally carried out in preceding 20 days receiving fruit, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 900: 1.
Embodiment 4
B longan fruit is brewageed the dry red winew technical process:
Oven drying at low temperature → crushing and beating → batching → primary fermentation → secondary fermentation → tank switching → hermetically storing → freezing → filtration
(1) receive fruit back machine stripping longan shell and fruit, enter the oven drying at low temperature machine at 40 ℃ and carry out painted oven dry, during dehydration 8%, color and luster is red-brown pulp, produces former color wine juice to utilize its red-brown fruit look.
(2) longan pulp that will dry after painted carries out crushing and beating, adds polygalacturonase, after the sulfurous acid, squeezes into the fermented wine jar, adds dry red wine special yeast bacterium, carries out primary fermentation.
(3) play circulation with beverage pump and enter another fermentor tank, carry out secondary fermentation, leavening temperature is controlled at about 25 °.Carry out 8 beverage pumps according to the difference of leavening temperature and come and go circulation, to guarantee wine juice good under the normal temperature control.Wine juice is deposited 6 months time limits, is beneficial to it and fully ferments, and obtains high-quality wine juice.
(4) will deposit wine juice more than 6 months, and be filled into storage wine jar with diatomite filter and carry out under the polygalacturonase glue and go into refrigerated cylinder after handling.The wine juice that enters behind the refrigerated cylinder carries out freezing treatment, is as the criterion with 10 ° of longan extra dry red wines, and freezing temp should be controlled at-5 ℃, make it freeze over after, stop freezingly, allow it thaw naturally.Utilize refrigerating process, get rid of the easy throw out tartrate in the wine juice.
(5) the wine juice after thawing enters Membrane filtering machine, and the straight pull filter carries out essence and filters, and the wine juice after the filtration is qualified finished wine juice to be installed.
Inspect 10 bottles of 10 ° of longan extra dry red wines by random samples, under the normal temperature and pressure, use instrument to test as spectrophotometer, establishing criteria is GB/T 5009.171-2003, is 276u/ml through assay mean value.
Embodiment 5
The cultivation of a high-content SOD fruit is through the sprinkling of four little SOD diluting solns of benefit.
(1) for the first time, enter beginning in the 3rd day, be sprayed on flower in full bloom and peripheral limb leaf when selecting temperature to be 26 ℃ of left and right sides from longan tree full-bloom stage, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 500: 1.In sprayed seven hours, promptly come into force, as appear in seven hours and rain, need behind rain, be carried out in accordance with regulations again to fill spray as no rainwater.Can spray simultaneously in conjunction with other medicine or the protective material except that sterilization.
(2) for the second time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 500: 1, sprays once in big portion's setting phase, the limb leaf time that is sprayed on fruit and periphery is generally after 15 days that spray for the first time.
(3) for the third time, spray at fruit growth period, 35 days after spraying for the second time of general time, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 260: 1, with whole tree crown, limb, fruit sprays in the lump.
(4) the 4th times, spray on fruit in the achievement phase, generally carried out in preceding 15 days receiving fruit, the SOD diluting soln by weight, wherein the proportioning of water and beneficial little SOD is 500: 1.
Embodiment 6
B longan fruit is brewageed the dry red winew technical process:
Oven drying at low temperature → crushing and beating → batching → primary fermentation → secondary fermentation → tank switching → hermetically storing → freezing → filtration
(1) receive fruit back machine stripping longan shell and fruit, enter the oven drying at low temperature machine at 50 ℃ and carry out painted oven dry, during dehydration 7%, color and luster is red-brown pulp, produces former color wine juice to utilize its red-brown fruit look.
(2) longan pulp that will dry after painted carries out crushing and beating, adds polygalacturonase, after the sulfurous acid, squeezes into the fermented wine jar, adds dry red wine special yeast bacterium, carries out primary fermentation.
(3) play circulation with beverage pump and enter another fermentor tank, carry out secondary fermentation, leavening temperature is controlled at about 28 °.Carry out 6 beverage pumps according to the difference of leavening temperature and come and go circulation, to guarantee wine juice good under the normal temperature control.Wine juice is deposited 6 months time limits, is beneficial to it and fully ferments, and obtains high-quality wine juice.
(4) will deposit wine juice more than 6 months, and be filtered to storage wine jar with diatomite filter and carry out under the polygalacturonase glue and go into refrigerated cylinder after handling.The wine juice that enters behind the refrigerated cylinder carries out freezing treatment, is as the criterion with 8 ° of longan extra dry red wines, and freezing temp should be controlled at-4 ℃, make it freeze over after, stop freezingly, allow it thaw naturally.Utilize refrigerating process, get rid of the easy throw out tartrate in the wine juice.
(5) the wine juice after thawing enters Membrane filtering machine, and the straight pull filter carries out essence and filters, and the wine juice after the filtration is qualified finished wine juice to be installed.
Inspect 10 bottles of 8 ° of longan extra dry red wines by random samples, under the normal temperature and pressure, use instrument to test as spectrophotometer, establishing criteria is GB/T 5009.171-2003, is 236u/ml through assay mean value.
Claims (1)
1. the preparation method of yiwei SOD longan dry red wine mainly comprises following two stages
The plantation of a high-content SOD longan:
Spray at least 1 little SOD diluting soln of benefit in the process of plantation longan fruit, wherein the proportioning of water and beneficial little SOD is 300～900: 1 by weight, and the condition of sprinkling and time can adopt
Be sprayed on the limb leaf of flower in full bloom and periphery at full-bloom stage
Be sprayed on the limb leaf of fruit and periphery the setting phase in big portion
At fruit growth period whole tree crown, limb, fruit are sprayed in the lump
Be sprayed on the fruit in the achievement phase;
B longan fruit is brewageed the dry red wine technical process:
Oven drying at low temperature → crushing and beating → batching → primary fermentation → secondary fermentation → tank switching → hermetically storing → freezing → filtration
(1) receive and longan to be peeled off shell behind the fruit and the nuclear back obtains pulp, pulp is entered the oven drying at low temperature machine at 40～50 ℃ carry out painted oven dry, during dehydration 6.8～8%, color and luster is red-brown pulp, produces former color wine juice to utilize its red-brown fruit look;
(2) longan pulp that will dry after painted is sent into the crushing and beating machine, carries out crushing and beating, adds polygalacturonase, after the sulfurous acid, squeezes into the fermented wine jar, adds dry red wine special yeast bacterium, carries out primary fermentation;
(3) play circulation with beverage pump and enter another fermentor tank, carry out secondary fermentation, leavening temperature is controlled between 25～28 degree, carry out 6～8 beverage pumps according to the difference of leavening temperature and come and go circulation, to guarantee wine juice good under the normal temperature control, wine juice is deposited and was beneficial to it at least in 6 months and fully ferments, and obtains the wine juice of extra best best;
(4) will deposit wine juice more than 6 months, squeeze into storage wine jar with diatomite filter and carry out under the polygalacturonase glue and go into refrigerated cylinder after handling, enter wine juice behind the refrigerated cylinder carry out freezing after, allow it thaw naturally, utilize refrigerating process, get rid of the easy throw out tartrate in the wine juice;
(5) the wine juice after thawing enters Membrane filtering machine, and the straight pull filter carries out essence and filters, and the wine juice after the filtration is qualified finished wine juice to be installed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100141993A CN101041799B (en) | 2007-04-23 | 2007-04-23 | Preparation method for yiwei SOD longan dry red wine |
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| CN2007100141993A CN101041799B (en) | 2007-04-23 | 2007-04-23 | Preparation method for yiwei SOD longan dry red wine |
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| CN101041799B true CN101041799B (en) | 2010-09-15 |
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| CN102742429A (en) * | 2011-04-21 | 2012-10-24 | 张艺赢 | Superoxide dismutase (SOD) wheat production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896213A (en) * | 2006-06-22 | 2007-01-17 | 高庆元 | Brewing method of longan wine |
| CN1896210A (en) * | 2005-07-15 | 2007-01-17 | 叶建良 | Production of longan wine by fermentation |
| CN1896211A (en) * | 2006-06-01 | 2007-01-17 | 叶长东 | Brewed raw wine made from special fruits |
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- 2007-04-23 CN CN2007100141993A patent/CN101041799B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896210A (en) * | 2005-07-15 | 2007-01-17 | 叶建良 | Production of longan wine by fermentation |
| CN1896211A (en) * | 2006-06-01 | 2007-01-17 | 叶长东 | Brewed raw wine made from special fruits |
| CN1896213A (en) * | 2006-06-22 | 2007-01-17 | 高庆元 | Brewing method of longan wine |
Non-Patent Citations (9)
| Title |
|---|
| JP特开平5-123154A 1993.05.21 |
| Wang L et al.Study on the amelioration of litchi wine.Food Industry 4.2000,(4),20-21. |
| Wang L et al.Study on the amelioration of litchi wine.Food Industry 4.2000,(4),20-21. * |
| 姚荣清等.龙眼酒的生产与研究.中国酿造 1.2004,(1),41-43. |
| 姚荣清等.龙眼酒的生产与研究.中国酿造 1.2004,(1),41-43. * |
| 张秀德等.甜瓜喷洒SOD益微制剂试验.中国蔬菜 3.2002,(3),38. |
| 张秀德等.甜瓜喷洒SOD益微制剂试验.中国蔬菜 3.2002,(3),38. * |
| 朱定和，郭林.龙眼干果酒酿造工艺的研究.韶关学院学报（自然科学版）26 6.2005,26(6),77-79. |
| 朱定和,郭林.龙眼干果酒酿造工艺的研究.韶关学院学报(自然科学版)26 6.2005,26(6),77-79. * |
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