CN101067112A - Health dry red raspberry wine making process and product - Google Patents
Health dry red raspberry wine making process and product Download PDFInfo
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- CN101067112A CN101067112A CN 200710011558 CN200710011558A CN101067112A CN 101067112 A CN101067112 A CN 101067112A CN 200710011558 CN200710011558 CN 200710011558 CN 200710011558 A CN200710011558 A CN 200710011558A CN 101067112 A CN101067112 A CN 101067112A
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Abstract
The present invention relates to fruit wine, and is especially one kind of health dry red raspberry wine and its making process and product. The health dry red raspberry wine is made with raspberry, pectase, H2SO3, sugar, yeast and chitosan, and through hot leaching, reinforcing with functional material, enzymolysis, clarification and membrane separating. It features ruby color, transparence, rich nutrients, rich fragrance, stable quality and no precipitate.
Description
Technical field
The present invention relates to a kind of fruit wine drink, particularly relate to a kind of health dry red raspberry wine making process and products thereof.
Background technology
Raspberry claims rasp berry again, is Rosaceae rubus, and its kind has raspberry, black raspberry, yellow raspberry and purple raspberry.It contains soluble solid 12.6%, sugar 10.8%, vitamins C 58.8ug/100g, vitamin-E 95.6ug/g, protein 3.85mg/100g, fruit crushing juice rate 82%, bright-coloured, the tender succulence of fruit colour, sweet and fragrant, be rich in multivitamin and mineral element, especially be rich in anticancer, anti-ageing materials such as SOD, tanning acid, flavones, anthocyanogen, can remove superoxide ion free radical in the human body, also have anticancer, enhancing immunity system function, improve blood circulation, effect such as bring high blood pressure down.Be referred to as " life is fruit " by the American.
Measure according to Nutriology Dept. institute of Univ Minnesota-Twin Cities USA, raspberry is the current the highest food of finding of natural tanning acid content.He Ling Cancer center of South Carolina, USA medical university studies confirm that, tanning acid is a kind of material that can effectively prevent and treat cancer, colon, uterine neck, mammary gland and cancer of pancreas there is special efficacy, drinking one glass of (150 gram) raspberry juice every day can prevent that carcinogenic substance from working, and can reduce human leukaemia cell's concentration in human body.In addition, raspberry also contains a certain amount of mineral substance selenium, can prevent Keshan disease, and antisenility function is arranged.Be third generation fruit because its nutritive ingredient and crushing juice rate are better than other fruit by universally acknowledged, no matter the domestic and international market prospect is very wide, is that China transforms agricultural production at present, develops the good project of efficient plant husbandry.Therefore, exploitation raspberry deep processed product not only can be filled up the blank of domestic and international market, and is ideal foreign exchange earning industry, can promote the fast development of rural economy effectively.
The tender succulence of the fruit of raspberry, fruit can directly be processed into jam, fruit wine, fruit juice, also can be used for extracting foodstuff additive, produces various dessert, sour milk, ice-creams etc.The raspberry product is nutritious, has nourishing function again, is a kind of ideal protective foods.
Summary of the invention
The present invention provides a kind of fermented type health dry red raspberry wine product in order to solve the raspberry processing problems, purpose is to make the dry red wine that adopts raspberry to process have color and luster to be scarlet, as clear as crystal, nutritious, give off a strong fragrance, colours of wine and inner quality are good, and liquor quality stability does not produce throw out after the bottling.
Another problem to be solved by this invention provides a kind of fermented type health dry red raspberry wine making process.The present invention utilizes hot dipping method fully to be dissolved into the pigment in the skin slag, aroma component in the fruit juice on the improved basis of clear juice making method to tradition; And the pomace of obtaining after squeezing the juice is carried out anthocyanogen and flavonoid functional component extract, the functional mass of extraction adds in the fruit wine after the fermentation again; After ageing finishes, use chitosan to improve colours of wine and inner quality as finings; Use polymer compound film to separate and remove trickle suspended matter and assorted bacterium in the wine, make the wine body more stable in storage.
Be achieved in that for solving the problems of the technologies described above the present invention
Health dry red raspberry wine making process, it is to be made by following preparation technology: get fruit of raspberry, after the fruit fragmentation, the polygalacturonase that in pulp, adds the 0.1-0.2 ‰ of pulp weight, behind the dissolving mixing, the hot dipping degraded is 1-3 hour under 50-60 ℃ of temperature, pulp after the degraded is pressed extracting juice, squeezing back gained pomace is reclaimed, and carries out anthocyanogen and flavonoid functional component and extracts, and adds the H of 1-2ml/L, 60-80ppm in the fruit juice that squeezes
2SO
3Solution, left standstill 1-3 hour, adjust the fruit juice pol, in adjusted fruit juice, add the activation yeast of adjusting back fruit juice weight 0.1-0.2 ‰, under 14-22 ℃ of temperature, fruit juice is fermented, fermentation time is 5-7 days, carries out secondary fermentation again, and leavening temperature is controlled at 5-10 ℃, after secondary fermentation finishes, anthocyanogen and the flavonoid functional component extracted in pomace are before added in the fruit wine, make its anthocyanin content reach 10-30 milligram/100 grams, flavones content reaches 2.4-3.5 milligram/100 grams, carry out ageing again, time is 1-3, in traditional aging process wine is carried out clarifying treatment, and smart filtering bacterium both got.
Preferred 0.12 ‰ polygalacturonase that adds its weight in pulp, the hot dipping degraded is 2 hours under 55 ℃ of temperature.
Describedly be to anthocyanogen in the pomace and Flavonoid substances extraction process flow process: get pomace and carry out solvent extraction, after the extraction after filtration, evaporation, ethyl acetate extraction get anthocyanogen, flavonoid extracts.
The technological process of described solvent extraction is: under 75-85 ℃ of condition, with the extraction using alcohol 3-6h of 93-97%, solid-liquid ratio is 1: 8-12 (w: v).
Described adjustment pol is: add white sugar in fruit juice, the fruit juice pol is transferred to 180-220g/L.
Described interpolation activation yeast is: the syrup that with yeast concentration is 1-3%, 35-40 ℃ earlier soaked 15-20 minute, wherein syrup and zymic mass ratio are 8-12: 1, reduce to then about 25 ℃ and activate 80-100 minute, the zymic addition is for adjusting the 0.1-0.2 ‰ of back fruit juice weight.
Described clarifying treatment is to use chitosan as finings, and the chitosan add-on is the 0.05-0.15 ‰ of the weight of fermented juice.
Described smart filtering bacterium is: adopt the polymer compound film filtration sterilization, fenestra is 0.2-0.5 μ m, and filter pressure is 0.2MPa.
A kind of health dry red raspberry wine product is characterized in that it is by raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, Preparation of Chitosan form, wherein the addition of polygalacturonase is the 0.1-0.2 ‰ of broken back pulp; H
2SO
3The concentration of solution is 60-80ppm, adds H in clear juice
2SO
3The addition of solution is 1-2ml/L; The additive capacity of white sugar is for to transfer to 200g/L with the fruit juice pol; The zymic addition is for adjusting the 0.1-0.2 ‰ of back fruit juice weight; The add-on of chitosan is the 0.05-0.15 ‰ of fermented juice weight.
Advantage of the present invention and effect:
1, raspberry is a kind of fruit of very suitable processing, can process fruit wine, fruit juice, jam, puree etc.Sophistication is processed into dry wine with raspberry, both complied with current people drink turn to brewage, the trend of low, health promoting wine, also increased the economic worth of raspberry, still can promote the development of plant husbandry.
2, the raw material raspberry of the present invention's employing has rich nutrient contents, and it contains soluble solid 12.6%, sugar 10.8%, vitamins C 58.8ug/100g, VE 95.6ug/g, protein 3.85mg/100g, fruit crushing juice rate 82%, berry is dense sweet, and lovely luster has fragrance.
3, the present invention adopts heat extraction, makes not only that to brewage back gained fruit wine color and luster more bright-coloured, and fragrance is stronger, and can improve the fruit wine interior quality.
4, the present invention is by extracting anthocyanogen and the flavonoid functional component in the pomace of squeezing back, adds in the fruit wine after the fermentation again, makes its anthocyanin content reach 10-30 milligram/100 grams, and flavones content reaches 2.4-3.5 milligram/100 grams, has strengthened the nourishing function of fruit wine.
5, the present invention adopts chitosan as finings, and not only clarifying effect is good, and has improved colours of wine and interior quality.
6, the present invention uses the polymer compound film filtration sterilization, can remove suspended substance and assorted bacterium in the wine, also can make vinosity more stable, does not produce throw out after the bottling.
7, the health dry red raspberry wine of the present invention's development has kept the nutrition of raspberry.Its color and luster scarlet, pure taste gives off a strong fragrance.Its main physical and chemical index is as follows:
Above-mentioned health dry red raspberry wine physical and chemical index:
| Title | Physical and chemical index |
| Alcoholic strength | 12(％) |
| Pol | ≤4(g/L) |
| Acidity | 1.855(％) |
| Vc content | 35.43(mg/100g) |
| Anthocyanogen | 10-30(mg/100g) |
| Flavones | 2.4-3.5(mg/100g) |
The health dry red raspberry wine nutritive ingredient:
| Title | Physical and chemical index (mg/100g) |
| Protein | 3.5 |
| Sodium | 0.6 |
| Calcium | 23.1 |
| Magnesium | 60.4 |
| Phosphorus | 30.5 |
| Iron | 0.75 |
| Zinc | 0.14 |
| Selenium | 0.41 |
Below in conjunction with embodiment, the present invention is described in further details.
Embodiment
Embodiment one:
Raw material: raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, chitosan.
Preparation technology: sophisticated fresh raspberry is extractd carpopodium, branches and leaves, and reject disease and pest, variable color, go bad etc. do not conform to ciruela, cleans up and control water in flowing water;
After the fruit fragmentation, in pulp, add the polygalacturonase of pulp weight 0.12 ‰, fully dissolve mixing after, the hot dipping degraded is 2 hours under 55 ℃ of temperature, then the back pulp of degrading is pressed extracting juice;
The H that in above-mentioned squeezing juice, adds 1.5ml/L, 60ppm
2SO
3Solution left standstill 1 hour;
The pomace of squeezing back gained is reclaimed, carrying out anthocyanogen and flavonoid functional component extracts, the extraction process flow process is: pomace → solvent extraction → filtration → evaporation → ethyl acetate extraction → anthocyanogen, flavonoid extracts, wherein, the technological process of solvent extraction: under 80 ℃ of conditions, extraction using alcohol 3-6h with 95%, solid-liquid ratio are 1: 10 (W: V);
Adjust the fruit juice pol, to adding H
2SO
3Sugaring in the fruit juice behind the solution, used sugar are the crystallization white sugar of 98%-99.5%, make the fruit juice sugar degree reach 200g/L, and addition means joins in the fruit juice then for earlier white sugar being dissolved with fruit juice, and stirring and evenly mixing makes sugar be distributed in the fruit juice uniformly;
The activation yeast that adds fruit juice weight 0.15 ‰ in the fruit juice after adjusting pol, method is: the syrup that with yeast concentration is 2%, 35 ℃ earlier soaked 15 minutes, wherein syrup and zymic mass ratio are 8: 1, reduce to about 25 ℃ activation then and add in the fruit juice after 80 minutes and ferment.Leavening temperature is 15 ℃, uses every day concentration meter to measure pol in the fermented liquid sooner or later, and Primary Fermentation finishes when pol is lower than 2g/L, cools the temperature to 10 ℃, makes yeast and suspended substance rapid subsidence thereof, leaves standstill to separate after 5 days to remove wine mud and carry out secondary fermentation;
The fermented liquid Intake Quantity is 95% of a container during secondary fermentation, and temperature is controlled at 8 ℃, and the fermentation bung sealing is installed, and observes liquid level every day, treat the liquid level calmness after, secondary fermentation finishes, and separates anthocyanogen and the flavonoid functional mass that the back adds extraction through siphon and seals ageing;
In order to clarify former wine, separate during the fruit wine ageing, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling with the container bottom throw out.Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink, with the former wine in time or the different year wine of same kind, the ageing temperature is controlled at 15 ℃ if should be homogenous quantities, same kind, the ageing time is 1 year;
In traditional aging process, wine is carried out clarifying treatment, use chitosan as finings, the chitosan add-on is 0.1 ‰ of a fermented juice weight, and method is: the fruit wine of earlier chitosan being put into 10 times of quality soaked 12 hours, poured into then in the wine of ageing, mix, after leaving standstill 7 days, adopt the siphon method that wine liquid is separated with throw out on container bottom and the wall, utilize polymer compound film that fruit wine is carried out the essence filter then, the polymer compound film hole is 0.4 μ m, and filter pressure is 0.2MPa.
Embodiment two:
Raw material: raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, chitosan.
Get the fresh raspberry in sophisticated clean back, after the fragmentation, in pulp, add the polygalacturonase of broken back pulp weight 0.1 ‰, fully dissolve mixing after, the hot dipping degraded is 3 hours under 50 ℃ of temperature, then the back pulp of degrading is pressed extracting juice;
The H that in above-mentioned squeezing juice, adds 1ml/L, 70ppm
2SO
3Solution left standstill 3 hours;
To squeeze back gained pomace and reclaim, wherein anthocyanogen and flavonoid functional component are extracted, the extraction process flow process is: pomace → solvent extraction → filtration → evaporation → ethyl acetate extraction → anthocyanogen, flavonoid extracts.Wherein, the technological process of solvent extraction: under 85 ℃ of conditions, the extraction using alcohol 3-6h with 93%, solid-liquid ratio are 1: 8 (W: V).
Adjust the fruit juice pol: to adding H
2SO
3Sugaring in the fruit juice behind the solution transfers to 220g/L with the fruit juice pol;
The activation yeast that adds fruit juice weight 0.1 ‰ in the fruit juice after adjusting pol, addition means is: the syrup that with yeast concentration is 3%, 38 ℃ earlier soaked 15 minutes, wherein syrup and zymic mass ratio are 12: 1, reducing to about 25 ℃ activation then adds in the fruit juice after 100 minutes and ferments, leavening temperature is 16 ℃, sooner or later use the pol in the concentration meter measurement fermented liquid every day, Primary Fermentation finishes when pol is lower than 2g/L, cool the temperature to 10 ℃, make yeast and suspended substance rapid subsidence thereof, leave standstill after 5 days to separate and remove wine mud and carry out secondary fermentation;
The fermented liquid Intake Quantity is 95% of a container during secondary fermentation, and temperature is controlled at 10 ℃, and the fermentation bung sealing is installed, and observes liquid level every day, to the tranquil secondary fermentation end of liquid level, adds the functional mass that extracts and seal ageing behind diatomite filtration, and the ageing time is 1 year;
In traditional aging process, wine is carried out clarifying treatment, use chitosan as finings, the chitosan add-on is 0.15 ‰ of a fermented juice weight, defecation method is: the fruit wine of earlier chitosan that will add being put into 10 times of quality soaked 13 hours, pour into then in the wine of ageing, mix, after leaving standstill 5 days, adopt the siphon method that wine liquid is separated with throw out on container bottom and the wall, utilize polymer compound film that fruit wine is carried out the essence filter then, the polymer compound film hole is 0.5 μ m, and filter pressure is 0.2MPa.
Embodiment three:
Raw material: raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, chitosan.
Get the fresh raspberry in sophisticated clean back, after the fruit of raspberry fragmentation, in pulp, add the polygalacturonase of broken back pulp weight 0.2 ‰, fully dissolve mixing after, the hot dipping degraded is 1 hour under 60 ℃ of temperature, then the back pulp of degrading is pressed extracting juice;
The H that in above-mentioned squeezing juice, adds 2ml/L, 80ppm
2SO
3Solution left standstill 1 hour;
To squeeze back gained pomace and reclaim, wherein anthocyanogen and flavones are extracted, the extraction process flow process is: pomace → solvent extraction → filtration → evaporation → ethyl acetate extraction → anthocyanogen, flavonoid extracts.Wherein, the technological process of solvent extraction: under 75 ℃ of conditions, the extraction using alcohol 3-6h with 97%, solid-liquid ratio are 1: 8 (W: V).
Adjust the fruit juice pol: to adding H
2SO
3Sugaring in the fruit juice behind the solution transfers to 180g/L with the fruit juice pol;
Yeast in the fruit juice after adjusting pol after the activation of adding fruit juice weight 0.15 ‰, addition means is: the syrup that with yeast concentration is 3%, 38 ℃ earlier soaked 18 minutes, wherein syrup and zymic mass ratio are 11: 1, reducing to about 25 ℃ activation then adds in the fruit juice after 90 minutes and ferments, leavening temperature is 16 ℃, sooner or later use the pol in the concentration meter measurement fermented liquid every day, Primary Fermentation finishes when pol is lower than 2g/L, cool the temperature to 10 ℃, make yeast and suspended substance rapid subsidence thereof, leave standstill after 6 days to separate and remove wine mud and carry out secondary fermentation;
The fermented liquid Intake Quantity is 95% of a container during secondary fermentation, and temperature is controlled at 8 ℃, and the fermentation bung sealing is installed, observe liquid level every day, to the liquid level calmness, secondary fermentation finishes, add the anthocyanogen and the Flavonoid substances that extract and seal ageing behind diatomite filtration, the ageing time is 2 years;
In traditional aging process, wine is carried out clarifying treatment, use chitosan as finings, the chitosan add-on is 0.15 ‰ of a fermented juice weight, method is: the fruit wine of earlier chitosan that will add being put into 10 times of quality soaked 13 hours, pour into then in the container of wine of ageing, mix, after leaving standstill 5 days, adopt the siphon method that wine liquid is separated with throw out on container bottom and the wall, utilize polymer compound film that fruit wine is carried out the essence filter then, the polymer compound film hole is 0.3 μ m, and filter pressure is 0.2MPa.
Embodiment four:
Raw material: raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, chitosan.
Preparation technology: sophisticated fresh raspberry is extractd carpopodium, branches and leaves, and reject disease and pest, variable color, go bad etc. do not conform to ciruela, cleans up and control water in flowing water, the fruit Oranoleptic indicator: blue or green red grain≤5%, fruit≤5% that rots, inclusion≤3%;
After the fruit fragmentation, in pulp, add the polygalacturonase of pulp weight 0.15 ‰, fully dissolve mixing after, the hot dipping degraded is 1.5 hours under 53 ℃ of temperature, then the back pulp of degrading is pressed extracting juice;
The H that in above-mentioned clear juice, adds 1.8ml/L, 65ppm
2SO
3Solution left standstill 2.2 hours;
To squeeze back gained pomace and reclaim, wherein anthocyanogen and flavones functional component are extracted, the extraction process flow process is: pomace → solvent extraction → filtration → evaporation → ethyl acetate extraction → anthocyanogen, flavonoid extracts.Wherein, the technological process of solvent extraction: under 80 ℃ of conditions, the extraction using alcohol 3-6h with 95%, solid-liquid ratio are 1: 10 (W: V);
Adjust the fruit juice pol, to adding H
2SO
3Sugaring in the fruit juice behind the solution, used sugar are the crystallization white sugar of 98%-99.5%, make the fruit juice sugar degree reach 200g/L, and addition means is poured stirring and evenly mixing in the fruit juice into then for earlier white sugar being dissolved with fruit juice;
The activation yeast that in adjusted fruit juice, adds fruit juice weight 0.13 ‰, addition means is: the syrup that with yeast concentration is 2%, 36 ℃ earlier soaked 17 minutes, wherein syrup and zymic mass ratio are 10: 1, reduce to about 25 ℃ activation then and add in the fruit juice after 90 minutes and ferment, leavening temperature is 15 ℃.Sooner or later use every day concentration meter to measure pol in the fermented liquid, Primary Fermentation finishes when pol is lower than 2g/L, cools the temperature to 10 ℃, makes yeast and suspended substance rapid subsidence thereof, leaves standstill to separate after 6 days to remove wine mud and carry out secondary fermentation;
The fermented liquid Intake Quantity is 95% of a container during secondary fermentation, and temperature is controlled at 10 ℃, the fermentation bung sealing is installed, and observes liquid level every day, and to the liquid level calmness, secondary fermentation finishes, and adds the anthocyanogen and the Flavonoid substances that extract and seal ageing behind diatomite filtration;
In order to clarify former wine, separate during ageing, prevent that impurity such as wine pin from bring peculiar smell will carry out pouring for former wine and handling with the container bottom throw out.Pouring is for the first time taked open, contacts in a large number with air to impel wine liquid, and the oxidation that helps former wine is removing carbon dioxide gas side by side; Pouring was for the second time carried out in winter; Pouring for the third time is before in May, second; The 4th pouring was 1 year autumn.Whether want the running check wine holding container to fill in the traditional aging process, then should add fullly immediately as discontented, the used wine of freshening the drink, with the former wine in time or the different year wine of same kind, the ageing temperature is controlled at 15 ℃ if should be homogenous quantities, same kind, the ageing time is 1 year;
In traditional aging process, wine is carried out clarifying treatment, use chitosan as finings, the chitosan add-on is 0.09 ‰ of a fermented juice weight, defecation method is: the fruit wine of earlier chitosan that will add being put into 10 times of quality soaked 12 hours, pour into then in the container of wine of ageing, mix, after leaving standstill 7 days, adopt the siphon method that wine liquid is separated with throw out on container bottom and the wall, utilize polymer compound film that fruit wine is carried out the essence filter at last, the polymer compound film hole is 0.2 μ m, and filter pressure is 0.2MPa.
Embodiment five:
Get fruit of raspberry, after the fruit fragmentation, the polygalacturonase that in pulp, adds the 0.1-0.2 ‰ of pulp weight, behind the dissolving mixing, the hot dipping degraded is 1-3 hour under 50-60 ℃ of temperature, and the pulp after the degraded is pressed extracting juice, and squeezing back gained pomace is reclaimed, carry out anthocyanogen and flavonoid functional component and extract, in the fruit juice that squeezes, add the H of 1-2ml/L, 60-80ppm
2SO
3Solution, left standstill 1-3 hour, adjust the fruit juice pol, in adjusted fruit juice, add the activation yeast of adjusting back fruit juice weight 0.1-0.2 ‰, under 14-22 ℃ of temperature, fruit juice is fermented, fermentation time is 5-7 days, carries out secondary fermentation again, and leavening temperature is controlled at 5-10 ℃, after secondary fermentation finishes, anthocyanogen and the flavonoid functional component extracted in pomace are before added in the fruit wine, make its anthocyanin content reach 10-30 milligram/100 grams, flavones content reaches 2.4-3.5 milligram/100 grams, carry out ageing again, time is 1-3, in traditional aging process wine is carried out clarifying treatment, and smart filtering bacterium both got.
Claims (9)
1, a kind of health dry red raspberry wine making process, it is characterized in that it is to be made by following preparation technology: get fruit of raspberry, after the fruit fragmentation, the polygalacturonase that in pulp, adds the 0.1-0.2 ‰ of pulp weight, behind the dissolving mixing, the hot dipping degraded is 1-3 hour under 50-60 ℃ of temperature, pulp after the degraded is pressed extracting juice, squeezing back gained pomace is reclaimed, and carries out anthocyanogen and flavonoid functional component and extracts, and adds the H of 1-2ml/L, 60-80ppm in the fruit juice that squeezes
2SO
3Solution, left standstill 1-3 hour, adjust the fruit juice pol, in adjusted fruit juice, add the activation yeast of adjusting back fruit juice weight 0.1-0.2 ‰, under 14-22 ℃ of temperature, fruit juice is fermented, fermentation time is 5-7 days, carries out secondary fermentation again, and leavening temperature is controlled at 5-10 ℃, after secondary fermentation finishes, anthocyanogen and the flavonoid functional component extracted in pomace are before added in the fruit wine, make its anthocyanin content reach 10-30 milligram/100 grams, flavones content reaches 2.4-3.5 milligram/100 grams, carry out ageing again, time is 1-3, in traditional aging process wine is carried out clarifying treatment, and smart filtering bacterium both got.
2, health dry red raspberry wine making process according to claim 1 is characterized in that in pulp adding 0.12 ‰ polygalacturonase of its weight, and the hot dipping degraded is 2 hours under 55 ℃ of temperature.
3, health dry red raspberry wine making process according to claim 1, it is characterized in that describedly being to anthocyanogen in the pomace and Flavonoid substances extraction process flow process: get pomace and carry out solvent extraction, after the extraction after filtration, evaporation, ethyl acetate extraction get anthocyanogen, flavonoid extracts.
4, health dry red raspberry wine making process according to claim 3 is characterized in that the technological process of described solvent extraction is: under 75-85 ℃ of condition, with the extraction using alcohol 3-6h of 93-97%, solid-liquid ratio is 1: 8-12 (w: v).
5, health dry red raspberry wine making process according to claim 1 is characterized in that described adjustment pol is: add white sugar in fruit juice, the fruit juice pol is transferred to 180-220g/L.
6, health dry red raspberry wine making process according to claim 1, it is characterized in that described interpolation activation yeast is: the syrup that with yeast concentration is 1-3%, 35-40 ℃ earlier soaked 15-20 minute, wherein syrup and zymic mass ratio are 8-12: 1, reduce to then about 25 ℃ and activate 80-100 minute, the zymic addition is for adjusting the 0.1-0.2 ‰ of back fruit juice weight.
7, health dry red raspberry wine making process according to claim 1 is characterized in that described clarifying treatment is to use chitosan as finings, and the chitosan add-on is the 0.05-0.15 ‰ of the weight of fermented juice.
8, health dry red raspberry wine making process according to claim 1 is characterized in that described smart filtering bacterium is: adopt the polymer compound film filtration sterilization, fenestra is 0.2-0.5 μ m, and filter pressure is 0.2MPa.
9, a kind of health dry red raspberry wine product is characterized in that it is by raspberry, polygalacturonase, H
2SO
3, white sugar, yeast, Preparation of Chitosan form, wherein the addition of polygalacturonase is the 0.1-0.2 ‰ of broken back pulp; H
2SO
3The concentration of solution is 60-80ppm, adds H in clear juice
2SO
3The addition of solution is 1-2ml/L; The additive capacity of white sugar is for to transfer to 200g/L with the fruit juice pol; The zymic addition is for adjusting the 0.1-0.2 ‰ of back fruit juice weight; The add-on of chitosan is the 0.05-0.15 ‰ of fermented juice weight.
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| CN1216140C (en) * | 2003-05-13 | 2005-08-24 | 大连轻工业学院 | Raspberry wine brewing by combined bioenzyme method |
| CN1277914C (en) * | 2003-09-16 | 2006-10-04 | 徐怀德 | Preparing method for mangrove berry dried wine |
| CN1687363B (en) * | 2005-03-22 | 2010-06-09 | 大连工业大学 | Method for brewing whole juice wine of raspberry containing natural Co2 |
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2007
- 2007-06-05 CN CN200710011558XA patent/CN101067112B/en not_active Expired - Fee Related
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| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN105087216A (en) * | 2015-07-29 | 2015-11-25 | 马鞍山市心洲葡萄专业合作社 | Mixed bacterium fermented snow pear, mulberry and grape healthcare wine with added anthocyanin and method for manufacturing mixed bacterium fermented snow pear, mulberry and grape healthcare wine |
| CN105087222A (en) * | 2015-08-04 | 2015-11-25 | 叶集试验区富民高新葡萄种植专业合作社 | Physalis alkekengi-grape and low-degree healthcare wine capable of improving hypertension, hyperglycemia and hyperlipidemia and production method thereof |
| CN105087213A (en) * | 2015-08-04 | 2015-11-25 | 叶集试验区富民高新葡萄种植专业合作社 | Purple perilla wine capable of maintaining beauty and resisting aging and production method of purple perilla wine |
| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
| CN107699420A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of preparation method of black fruit fructus lycii fermentation fruit wine |
| CN108676643A (en) * | 2018-04-28 | 2018-10-19 | 晴隆县绿源食品科技有限责任公司 | A kind of bramble dry red processing method |
| CN108913417A (en) * | 2018-06-26 | 2018-11-30 | 河北农业大学 | Preparation method of raspberry α -dry red wine |
| CN110564560A (en) * | 2019-09-27 | 2019-12-13 | 中国农业大学 | Preparation method of raspberry and purple sweet potato compound fruit wine |
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