CN101560459A - Method for producing full juice pomegranate liqueur - Google Patents
Method for producing full juice pomegranate liqueur Download PDFInfo
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- CN101560459A CN101560459A CNA200910022429XA CN200910022429A CN101560459A CN 101560459 A CN101560459 A CN 101560459A CN A200910022429X A CNA200910022429X A CN A200910022429XA CN 200910022429 A CN200910022429 A CN 200910022429A CN 101560459 A CN101560459 A CN 101560459A
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- pomegranate
- liqueur
- full juice
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- sulfurous gas
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Abstract
The invention relates to a method for producing full juice pomegranate liqueur. The pomegranate liqueur produced by the invention maintains the aroma of the peach fruit, preserves natural alcohol content and value thereof, avoids influence on mouthfeel of the wine when sugar is added, simplifies the brewing process and avoids the possibility of disease caused by the wine. The invention comprises the following operation methods: (1) controlling ripening degree of raw materials; (2) collecting and sorting, peeling and obtaining the pomegranate seeds; (3) soaking and adding sulfur dioxide and edible alcohol; (4) separating and squeezing and adding sulfur dioxide at the same time of separating; (5) clarifying; (6) centrifugation and bottling.
Description
One, technical field:
The present invention relates to a kind of making method of drinks, especially relate to a kind of manufacture method of full juice pomegranate liqueur.
Two, background technology:
Pomegranate claim again pomegranate, if pomegranate, red if etc., just be employed since ancient times as fruit and Chinese medicinal materials.Modern medicine study shows, pomegranate has the helping digestion of promoting the production of body fluid, vessel softening, antidiarrheal, detoxifcation, lower the temperature, delay senility, prevention of arterial is atherosis, slow down the canceration process, preventing heart disease, osteoporosis, control female dimacteric syndrome, reduce the fetus birth defect, suppress multiple functions such as prostate cancer.And pomegranate has 17 seed amino acids and multivitamin, has high nutritive value.Therefore developing the pomegranate converted products has good prospect.Tasty and refreshing class wine is a kind of drinks that is popular on the world market, and year consumption is very big, and Liquor normally adopts tame berry to brewage and forms.The converted products of pomegranate mainly contains pomegranate juice, pomegranate fermented wine, pomegranate can, pomegranate coconut palm scented tea, pomegranate soymilk, pomegranate fruit vinegar, pomegranate fermentation yogurt, pomegranate stomachic sheet etc. at present.Traditional pomegranate fermented wine mainly is with reference to fermentation process vinous pomegranate to be fermented, but there are a lot of problems in the pomegranate fermented wine, for example: the pomegranate local flavor is lighter, and materials such as fiber, protein, pectin easily cause the fruit wine muddiness, and fermentation ends is easy to take place disease etc. later on.These problems have brought certain difficulty for the production of pomegranate fermented wine.
Three, summary of the invention:
The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of manufacture method of full juice pomegranate liqueur is provided, the pomegranate liqueur of making has in this way kept the aroma characteristic of pomegranate fruit itself, has simplified brewing process, has also avoided the danger of wine generation disease.
For achieving the above object, the technical solution used in the present invention is:
A kind of manufacture method of full juice pomegranate liqueur is characterized in that comprising following operation steps: the control of (1) raw material ripening degree; (2) gather, sorting; (3) dipping adds sulfurous gas and edible ethanol; (4) separate, squeeze, remove the peel and get seed, add sulfurous gas during separation; (5) clarification; (6) centrifugal, bottling.
In the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree, manually gather.
In the impregnation technology process, interpolation sulfurous gas is 50～80mg/L, rectification precision to 18% (v/v), and dipping temperature is 18～20 ℃, dipping time is 7～10 days.
In separation, squeezing process process, adding sulfurous gas during separation is 50mg/L.
In the clarification process process, 0 ℃-4 ℃ following naturally the clarification 10 days, during Free sulfur dioxide concentration remain on 25mg/L.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
Technology of the present invention and processing parameter make the finished product of making keep the aroma characteristic of pomegranate fruit itself, preserved its natural value, avoided the destruction of fermentation to fruit, simplified brewing process, soaking in alcohol technology has also been avoided the danger of wine generation disease.Do not add chemical substances such as any synthetic food color, spices and sanitas in the production process.It is pink that wine liquid of the present invention is, and has pure strong, graceful harmonious fruital, and mouthfeel is relaxed suitable, and the wine body is plentiful complete, the due pleasant style of tool pomegranate liqueur.
Four, description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Five, embodiment:
The pomegranate seed is flooded in the present invention, adds an amount of edible ethanol, finally obtains pomegranate liqueur.Concrete implementation step is as follows:
(1) control of raw material ripening degree: raw material is carried out the mensuration of reducing sugar and total acid, when reaching best ripening degree, manually gather.
(2) raw material gather, sorting: keep the complete of fruit when gathering as far as possible, not damaged.It is relatively good and do not have disease to select ripening degree, the normal fruit of color, the fruit of removing the ripening degree difference and going rotten.
(3) seed is got in peeling: pomegranate cortex is hard, and inner membrance is arranged, and seed is easily broken, notes during peeling seed not being broken into pieces.
(4) dipping: the fruit of fragmentation is put into encloses container, add sulfurous gas 70mg/L, add 95% deodorizing edible ethanol, rectification precision to 18% (v/v); Dipping temperature is controlled at 18～20 ℃, and dipping time was controlled at 7～10 days, and fully stir twice every day in the steeping process, so that the aromatoising substance of pomegranate fully enters in the wine.
(5) separate, squeezing: separate behind the dipping and squeeze adding sulfurous gas 50mg/L when separating.
(6) clarification: 0 ℃-4 ℃ following naturally the clarification 10 days.
(7) centrifugal, bottling:, bottle, beat plug, cover Capsule, decals, vanning warehouse-in then to carrying out centrifuging through the Liquor after the clarification.
Claims (5)
1, a kind of manufacture method of full juice pomegranate liqueur is characterized in that comprising following operation steps: the control of (1) raw material ripening degree; (2) gather, sorting; (3) dipping adds sulfurous gas and edible ethanol; (4) separate, squeeze, remove the peel and get seed, add sulfurous gas during separation; (5) clarification; (6) centrifugal, bottling.
2, the manufacture method of a kind of full juice pomegranate liqueur according to claim 1 is characterized in that: in the control process of raw material ripening degree, raw material is carried out the mensuration of reducing sugar and total acid, manually gather when reaching best ripening degree.
3, the manufacture method of a kind of full juice pomegranate liqueur according to claim 1, it is characterized in that: in the impregnation technology process, interpolation sulfurous gas is 50～80mg/L, rectification precision to 18% (v/v), dipping temperature is 18～20 ℃, and dipping time is 7～10 days.
4, the manufacture method of a kind of full juice pomegranate liqueur according to claim 1 is characterized in that: in separation, squeezing process process, adding sulfurous gas during separation is 50mg/L.
5, the manufacture method of a kind of full juice pomegranate liqueur according to claim 4 is characterized in that: in the clarification process process, 0 ℃-4 ℃ following naturally the clarification 10 days, during Free sulfur dioxide concentration remain on 25mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910022429XA CN101560459B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice pomegranate liqueur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910022429XA CN101560459B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice pomegranate liqueur |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101560459A true CN101560459A (en) | 2009-10-21 |
| CN101560459B CN101560459B (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910022429XA Expired - Fee Related CN101560459B (en) | 2009-05-08 | 2009-05-08 | Method for producing full juice pomegranate liqueur |
Country Status (1)
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| CN (1) | CN101560459B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921696A (en) * | 2010-07-30 | 2010-12-22 | 西北农林科技大学 | Manufacturing method of full-juice blueberry liqueur |
| CN103468479A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pomegranate wine |
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827751A (en) * | 2012-09-21 | 2012-12-19 | 江苏省农业科学院 | Preparation method of pomegranate wine and pomegranate wine product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1017808B (en) * | 1988-09-21 | 1992-08-12 | 安徽省怀远县酒厂 | Making process of pomegrante wine |
| CN1274800C (en) * | 2003-11-25 | 2006-09-13 | 李慧梅 | Pomegranate wine making process |
| CN100494338C (en) * | 2004-10-29 | 2009-06-03 | 西北农林科技大学 | All-juice morat production method |
-
2009
- 2009-05-08 CN CN200910022429XA patent/CN101560459B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921696A (en) * | 2010-07-30 | 2010-12-22 | 西北农林科技大学 | Manufacturing method of full-juice blueberry liqueur |
| CN103468479A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pomegranate wine |
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101560459B (en) | 2012-05-23 |
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Granted publication date: 20120523 |
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