CN101195798B - Sea red fruit wine and manufacturing method thereof - Google Patents
Sea red fruit wine and manufacturing method thereof Download PDFInfo
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- CN101195798B CN101195798B CN2008100544221A CN200810054422A CN101195798B CN 101195798 B CN101195798 B CN 101195798B CN 2008100544221 A CN2008100544221 A CN 2008100544221A CN 200810054422 A CN200810054422 A CN 200810054422A CN 101195798 B CN101195798 B CN 101195798B
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Abstract
The invention provides a malus micromalus makino wine, which takes malus micromalus makino as the raw material, is prepared through the steps of fruit juice lixiviating, fermenting, clarifying, preparing and secondary clarifying. The fruit wine is clear and transparent, has mellow mouthfeel, peculiar folavour, and characteristic odor of the malus micromalus makino, and includes abundant efficiency components, such as flavone. The preparation method adopts the technologies that barrier separation and a small amount of clarifier are combined to perform primary clarifying and refrigeration and barrier separation are combined to perform secondary clarifying, to get better clarifying effect, and not only the efficiency components, such as the flavone, in the malus micromalus makino is effectively reserved, but also the whole manufacturing time is shortened.
Description
One, technical field
The present invention relates to fruit wine, specifically belong to sea red fruit wine and manufacture method thereof.
Two, background technology
The sea haw is the fruit of Rosaceae Malus Chinese catalpa (Malus prunifolia (wild) Borkh), has another name called Hai Hong, calophyllum inophyllum.The pulp yellow, meat is delicate, and juice is many, and is little puckery, sweet and sour taste.Sea haw nutritive value is abundant, also has refreshment, removes the greasy health-care effect that removes raw meat, vessel softening.(Mountain Western Medicine S University's journal, 2006,37 (2): 169) flavones in the extra large haw is tested mouse, the haw flavones that must go to sea has feasibility aspect the cardiovascular disorder newtype drug being developed as to prevent and treat to Zhao Liang etc.So, be the favor that food-drink that raw material is made is subjected to people day by day with extra large haw.
Development and use for extra large haw at present mainly concentrate on the fruit product aspect.Characteristic according to extra large haw thinks that it is a kind of raw material of good brewed fruit wine.By retrieval, the multiple fruit wine of producing both at home and abroad is not that fermenting raw materials is brewageed with extra large haw at present, so develop extra large haw health promoting wine, to making full use of the extra large haw resource of China, the living needs tool that satisfies modern people has very important significance.
Fruit wine precipitation occurs after placing certain hour easily, at present diatomite filtration (CN106108C, a kind of strawberry wine and manufacture method thereof of adopting more; CN1159429C, the new brewing technique of persimmon wine), or adopt chitosan, bentonite, gelatin, tannin, polyvinylpyrrolidone chemical clarification agent such as (PVPP) to combine (Zheng's pendant with conventional precipitation or filter method, the red date wine Research on Process, University Of Shanxi's master thesis 2006), or the freezing methods such as (manufacture method of CN1334333A Hawthorn Fruit Wine) that combines with diatomite filtration clarify.Above method is not good enough to the clarifying effect of sea red fruit wine, product printing opacity rate variance, and the manufacturing cycle is long, and because effects such as complexing and absorption, makes effective constituent flavones in the extra large haw etc. incur loss.
Three, summary of the invention
The purpose of this invention is to provide a kind of is the health fruit that raw material is made with extra large haw.
It is good that another purpose of the present invention provides a kind of clarifying effect, in the extra large haw loss such as effective constituent flavones few, the manufacture method of sea red fruit wine with short production cycle.
For achieving the above object, sea red fruit wine provided by the invention is to be raw material with extra large haw, is prepared from through the step of lixiviate fruit juice, fermentation, clarification, allotment and post-defecation.
The manufacture method of a kind of sea red fruit wine provided by the invention comprises the steps:
1), extra large haw juice extracts: get extra large haw sorting, cleaning, fragmentation, add water 3-15 doubly by extra large haw weight, at 40-90 ℃ of following lixiviate 3-15 hour, obtain extra large haw juice;
2), extra large haw juice fermentation: with sugaring in the extra large haw juice, pol is transferred to 15-20
0Brix; Add the good grape wine dry yeast of activation again, add-on is 0.3-0.5g/L, at 12-37 ℃ of bottom fermentation 15-30 days, obtains extra large haw juice fermented liquid;
3), clarification: in fruit juice fermentation liquid, add the bentonite suspension 0.2-1.5% of concentration 8-10% by weight, or the chitosan solution 1-10% of concentration 1-2%, and thorough mixing, left standstill 12-72 hour; Under the pressure of 0.1-0.5MPa, filter then with separatory membrane;
4), sea red fruit wine allotment: add liquor or edible ethanol in clarifying fruit juice fermentation liquid, the determining alcohol that makes final sea red fruit wine is the 6-15 degree; Sugaring makes total reducing sugar reach 4.1-12.0g/L; Adding acid makes total acid reach 4.5-7.5g/L;
5), post-defecation: deployed sea red fruit wine was at room temperature placed 10-60 days naturally, again 0 ℃-4 ℃ refrigerations 5-10 days, then with the fruit wine of refrigeration under the pressure of 0.1-0.5MPa, filter with separatory membrane, obtain product.
Described sugar can be granulated sugar, glucose, fructose, oligose etc., wherein preferred granulated sugar.
Described acid can be citric acid, oxysuccinic acid, tartrate or lactic acid etc., wherein optimization citric acid;
Described separatory membrane can be mineral membranes such as organic membrane such as the polysulfone membrane, polyamide membrane, cellulose esters film, density polyethylene film with high of molecular weight cut-off 1,000 to 100,000 or ceramic membrane, material and specification for film can determine according to the concentration of fruit wine, separatory membrane such as the polysulfone membrane of preferred molecular weight cut-off 5-7 ten thousand.
Advantage compared with prior art of the present invention and effect:
The sea red fruit wine that the present invention obtains is as clear as crystal, and mouthfeel is coordinated, and flavour is pure and mild, and unique flavor has the characteristic perfume of extra large haw, and contains abundant functional components such as flavones.
The present invention adopts membrane sepn to combine with a small amount of finings once to clarify and refrigeration combines the technology of post-defecation with membrane sepn, obtain reasonable clarifying effect, and kept functional component such as flavones in the extra large haw effectively, shortened whole manufacturing time simultaneously.
Four, embodiment
Below utilize embodiment to be described more specifically the present invention, but the present invention is not limited in following examples.
Embodiment 1: with extra large haw 50g, add 10 times in water, soaked 10 hours in 80 ℃ of water-baths.Separating and filtering obtains juice clearly, adds water again in the extra large haw slag of residue and carries out the secondary lixiviate, and extraction time is 5 hours, and amount of water is 5 times.The juice that extracted twice is obtained merges.The soluble solid content that extract the liquid that obtains this moment is 8
0Brix, the interpolation white sugar is 16 to the soluble solid content of this liquid
0Brix.Then add the good grape wine dry yeast 0.3g/L of activation in liquid, carry out pasteurize in the Erlenmeyer flask of packing into, 25 ℃ fermented 15 days.The extra large haw fermented liquid of separating and filtering (filter paper or filter cloth filter) adds 1% chitosan solution 1% by weight, the sea red fruit wine after the fermentation is clarified, after the coarse filtration under the pressure of 0.3MPa the polysulphones hyperfiltration membrane with molecular weight cut-off 70,000 carry out membrane sepn.Obtain clarifying bright sea red fruit wine, the determining alcohol of the sea red fruit wine that obtain this moment is the 5-7 degree, adds a certain amount of liquor or one-level edible ethanol and makes determining alcohol reach the 7-9 degree, and it is carried out saccharic acid, local flavor adjustment.At room temperature place naturally after the adjustment, hid 5 days in refrigerator and cooled then, the wine liquid after the refrigeration again under the pressure of 0.5MPa the polysulphones hyperfiltration membrane with molecular weight cut-off 50,000 carry out membrane sepn.With the filtrate bottling that obtains, obtain bottled goods sea red fruit wine at last.The sea red fruit wine goods of gained, wine determining alcohol are 8 degree, and pol is 9.2g/L, and acidity is 4.4g/L, and flavones content is 1.0g/L, and transmittance (under the 720nm) is 93.2%.In this embodiment, from extra large haw lixiviate get the juice operation begin to the used time of end article sea red fruit wine be 98 days.
2: one used separatory membranes of secondary clearing of embodiment are that molecular weight cut-off is 70,000 density polyethylene film with high, and the used separatory membrane of post-defecation is that molecular weight cut-off is 30,000 polyamide membrane.All the other conditions are with embodiment 1.The sea red fruit wine goods of gained, wine determining alcohol are 8.2 degree, and pol is 9.1g/L, and acidity is 4.3g/L, and flavones content is 1.1g/L, and transmittance (under the 720nm) is 92.3%.In this embodiment, from extra large haw lixiviate get the juice operation begin to the used time of end article sea red fruit wine be 95 days.
3: one secondary clearing operations of embodiment are added the chitosan solution 10% of concentration 2% by weight, adopt diatomite filtration without membrane sepn.Not good enough because of clarifying effect, prolong time of repose, in the post-defecation, the wine liquid after the refrigeration does not carry out membrane sepn yet and adopts diatomite filtration.All the other conditions are with embodiment 1.The sea red fruit wine goods of gained, wine determining alcohol are 8 degree, and pol is 8.9g/L, and acidity is 4.2g/L, and flavones content is 0.45g/L, and transmittance (under the 720nm) is 81.3%.In this embodiment, from extra large haw lixiviate get the juice operation begin to the used time of end article sea red fruit wine be 120 days.
Illustrate: embodiment 3 is the comparative examples of embodiment 1 manufacture method.Adopt diatomite filtration without membrane sepn in the clarification operation.Flavones content descends as a result, and transmittance descends, and manufacturing time prolongs.
Claims (4)
1. sea red fruit wine is characterized in that it is is raw material with extra large haw, is prepared from through the method for following steps:
1), extra large haw juice extracts: get extra large haw sorting, cleaning, fragmentation, add water 3-15 doubly by extra large haw weight, at 40-90 ℃ of following lixiviate 3-15 hour, obtain extra large haw juice;
2), extra large haw juice fermentation: with sugaring in the extra large haw juice, pol is transferred to 15-20 ° of Brix; Add the good grape wine dry yeast of activation again, add-on is 0.3-0.5g/L, at 12-37 ℃ of bottom fermentation 15-30 days, obtains extra large haw juice fermented liquid;
3), clarification: adding concentration in fruit juice fermentation liquid by weight is the bentonite suspension 0.2-1.5% of 8-10%, or concentration is the chitosan solution 1-10% of 1-2%, and thorough mixing, leaves standstill 12-72 hour; Under the pressure of 0.1-0.5MPa, filter then with separatory membrane;
4), sea red fruit wine allotment: add liquor or edible ethanol in clarifying fruit juice fermentation liquid, the determining alcohol that makes final sea red fruit wine is the 6-15 degree; Sugaring makes total reducing sugar reach 4.1-12.0g/L; Adding acid makes total acid reach 4.5-7.5g/L;
5), post-defecation: deployed sea red fruit wine was at room temperature placed 10-60 days naturally, again 0 ℃-4 ℃ refrigerations 5-10 days, then with the fruit wine of refrigeration under the pressure of 0.1-0.5MPa, filter with separatory membrane, obtain product.
2. sea red fruit wine as claimed in claim 1 is characterized in that described sugar is granulated sugar, glucose, fructose or oligose.
3. sea red fruit wine as claimed in claim 1 is characterized in that described acid is citric acid, oxysuccinic acid, tartrate or lactic acid.
4. sea red fruit wine as claimed in claim 1 is characterized in that described separatory membrane is polysulfone membrane, polyamide membrane, cellulose ester membrane, density polyethylene film with high or ceramic membrane.
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| CN2008100544221A CN101195798B (en) | 2008-01-08 | 2008-01-08 | Sea red fruit wine and manufacturing method thereof |
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| CN2008100544221A CN101195798B (en) | 2008-01-08 | 2008-01-08 | Sea red fruit wine and manufacturing method thereof |
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| CN101195798B true CN101195798B (en) | 2010-11-10 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010812B (en) * | 2010-12-14 | 2012-05-09 | 西北农林科技大学 | Brewing technology of plum-leaf crab wine |
| CN102146331B (en) * | 2011-03-03 | 2012-12-19 | 府谷县聚金邦农产品开发公司 | Method for producing Malus micromalus Makino wine |
| CN102604794B (en) * | 2012-04-16 | 2013-08-21 | 府谷县聚金邦农产品开发公司 | Preparation method of Malus micromalus wine and Malus micromalus alcohol-free wine |
| CN102604795B (en) * | 2012-04-16 | 2013-08-21 | 府谷县聚金邦农产品开发公司 | Preparation method of Malus micromalus brandy |
| CN103013751B (en) * | 2012-12-07 | 2013-11-20 | 西北农林科技大学 | Brewing process of health-care orange aperitif |
| CN103393179A (en) * | 2013-07-20 | 2013-11-20 | 秦锦春 | Malus micromalus makino juice |
| CN103911245B (en) * | 2014-03-17 | 2016-03-02 | 陕西科技大学 | A kind of hard cider and brewing method thereof |
| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
| CN108690768B (en) * | 2018-05-07 | 2021-06-15 | 府谷县聚金邦农产品开发公司 | Method for controlling alcohol ester ratio of Malus micromalus wine |
| CN108949424A (en) * | 2018-07-27 | 2018-12-07 | 山西西府海棠酒业有限公司 | A method of using three red fruits as raw material brewed fruit wine |
| CN109321409A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of processing method of Calophyllum Inophyllum L fresh fruit |
| CN109321419A (en) * | 2018-10-30 | 2019-02-12 | 府谷县聚金邦农产品开发公司 | A kind of preparation method of rich potassium concentration Calophyllum Inophyllum L acid |
Citations (1)
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| CN1120892A (en) * | 1995-08-30 | 1996-04-24 | 刘福厚 | Preservative for crabapple |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120892A (en) * | 1995-08-30 | 1996-04-24 | 刘福厚 | Preservative for crabapple |
Non-Patent Citations (4)
| Title |
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| 徐怀德等.海红果系列产品加工技术.《食品工业》.1994. * |
| 徐怀德等.海红果系列产品加工技术.<<食品工业>>.1994, |
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Owner name: INNER MONGOLIA MENGTE AGRICULTURE AND ANIMAL HUSBA Free format text: FORMER OWNER: SHANXI UNIVERISTY Effective date: 20110815 |
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Free format text: CORRECT: ADDRESS; FROM: 030006 TAIYUAN, SHAANXI PROVINCE TO: 010400 ORDOS, INNER MONGOLIA AUTONOMOUS REGION |
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Effective date of registration: 20110815 Address after: 010400 Inner Mongolia Zhungeer Economic Development Zone Meng Nan group office building, Room 405 Patentee after: Inner Mongolia agriculture and animal husbandry development Co., Ltd. Address before: 030006 Taiyuan City, Shanxi province city road, No. 92 Patentee before: Shanxi Univeristy |