CN101864350B - Fructose-free everlasting strawberry wine and preparation method thereof - Google Patents
Fructose-free everlasting strawberry wine and preparation method thereof Download PDFInfo
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- CN101864350B CN101864350B CN2010102094486A CN201010209448A CN101864350B CN 101864350 B CN101864350 B CN 101864350B CN 2010102094486 A CN2010102094486 A CN 2010102094486A CN 201010209448 A CN201010209448 A CN 201010209448A CN 101864350 B CN101864350 B CN 101864350B
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Abstract
The invention discloses a fructose-free everlasting strawberry wine and a preparation method thereof. The preparation method comprises the following steps: (1) taking fresh everlasting strawberry, removing fruit stems and cleaning the fresh everlasting strawberry to obtain everlasting strawberry fruit grains; (2) dehydrating the everlasting strawberry fruit grains, getting juice and enabling the sugar degree of the everlasting strawberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the everlasting strawberry juice; adding mushy state yeast into the everlasting strawberry juice by volume ratio of 1000:2 of everlasting strawberry juice to yeast; and then placing the everlasting strawberry juice at temperature of 28-32 DEG C and fermenting the everlasting strawberry juice for 14-20 days; (4) obtaining everlasting strawberry wine stock solution after completing fermenting, adding antacid in the everlasting strawberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the everlasting strawberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free everlasting strawberry wine finished products. The fructose-free everlasting strawberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.
Description
Technical field
The present invention relates to a kind of not melanocarpa wine, particularly a kind of fructose-free everlasting strawberry wine; The invention still further relates to a kind of method of manufacture of fructose-free everlasting strawberry wine.
Background technology
The not old certain kind of berries belongs to the Rosaceae, former forest or the area, grassland that is grown in New York, and not old certain kind of berries cyanidin(e) and not old certain kind of berries polyphenol are contained in NA and Canadian sand area in the fruit.Not old certain kind of berries cyanidin(e) and not old certain kind of berries polyphenol are used cardiovascular through antiacid the turning into of brute force, cranial nerve, and glycosuria, cancer, prostate gland, sacroiliitis, allergic, diseases such as obesity all have significant curative effect.
Because the moisture content influence to the old certain kind of berries not of geographic weather of not old certain kind of berries output and soil property is very big, the not old certain kind of berries moisture content of domestic product is many, and the good matter that very difficult making contains alcohol is melanocarpa wine not.In the prior art, use the domestic not old certain kind of berries to brewage not melanocarpa wine,,, protect that moisture can reduce in the sugared process, reach certain ethanol content with the assurance pol because washiness in the not old certain kind of berries fruit will add sugar in brewing process.Concrete steps are following: (1) get the fresh not old certain kind of berries remove carpopodium, after cleaning not old certain kind of berries fruit; (2) not old certain kind of berries fruit grain is pressed not old certain kind of berries fruit juice; (3) in not old certain kind of berries fruit juice, add white sugar or high sugar, make pol reach 21Brix～40Brix; (3) not old certain kind of berries fruit juice is fermented; (4) fermentation ends obtains not melanocarpa wine stoste, to not adding antacid in the melanocarpa wine stoste; (5) obtain not melanocarpa wine finished product after removal impurity, filtration, the can.But this method is brewageed the not melanocarpa wine that forms, and color is nature not, is easy to liquor-saturated after finishing off.
Summary of the invention
Need to add sugar for overcoming in the existing method of brewageing melanocarpa wine not; The not melanocarpa wine color that causes spawning is nature; Be easy to liquor-saturated problem after finishing off, the present invention provides a kind of method of manufacture of fructose-free everlasting strawberry wine, and the not melanocarpa wine color that this method manufacturing forms is pure; Raciness has certain alcoholic strength.
For solving above technical problem, the method for manufacture of a kind of fructose-free everlasting strawberry wine provided by the present invention, comprise the steps: (1) get the fresh not old certain kind of berries remove carpopodium, after cleaning not old certain kind of berries fruit; (2) not old certain kind of berries fruit grain is dewatered get juice, make the pol of not old certain kind of berries fruit juice reach 21Brix～40Brix; (3) not old certain kind of berries fruit juice is fermented; (4) fermentation ends obtains not melanocarpa wine stoste, and to not adding antacid in the melanocarpa wine stoste, dosage is 0.02%～0.05% of a said not melanocarpa wine stoste weight; (5) obtain not melanocarpa wine finished product after removal impurity, filtration, the can.
With respect to prior art, the present invention has obtained following beneficial effect: this method of manufacture employing is dewatered to the not old certain kind of berries and is got juice technology, improves the pol of not old certain kind of berries fruit juice, need not to add sugar, does not protect sugared process; Remove moisture earlier with the raw-material not old certain kind of berries, fermentation then keeps the not freshness of the old certain kind of berries own; The not melanocarpa wine that the sugar manufacturing of the not old certain kind of berries of usefulness itself forms is good for one's health, and color is pure, raciness; Have certain alcoholic strength, can reduce and be still drank after a night, have uniform taste and fragrance simultaneously; Pol is high more, and alcoholic strength is high more, under the low situation of pol, might can invade by other bacterium, and the too high yeast of pol can not ferment ideally, and pol can prevent other bacterium intrusions between 21Brix～40Brix, can ferment ideally again.
Preferred version as the method for manufacture of fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: not old certain kind of berries fruit is placed the lyophilization device; Making not old certain kind of berries fruit is freezing rapidly under-18 ℃ the environment in temperature; Under the pressure of 0.1torr～1torr, carry out moisture evaporation then, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.Employing is carried out cryodesiccated mode to not old certain kind of berries fruit and is dewatered, and can keep the freshness and the taste of the not old certain kind of berries itself.
As the preferred version of the method for manufacture of fructose-free everlasting strawberry wine of the present invention, the speed of said moisture evaporation is per hour to evaporate the moisture of 10% weight.
Preferred version as the method for manufacture of fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: not old certain kind of berries fruit is placed decompression hot blast dewatering unit; Making not old certain kind of berries fruit is that 60 ℃～65 ℃, pressure are under the environment of 0.1torr～1torr in temperature; Carry out moisture evaporation, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.When removing moisture with hot blast heating, the adjustment of temperature is very important, because utilize the thermic devices branch that anhydrates to cause occurring the viscosity as jam easily; Temperature be 60 ℃～65 ℃ more suitable; Such decompression type of heating temperature is easy to adjust, and save energy is applicable to and handles a large amount of not old certain kind of berries.
Preferred version as the method for manufacture of fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: earlier not old certain kind of berries fruit is pressed not old certain kind of berries fruit juice, is placed on not old certain kind of berries fruit juice in the fermenter then, the temperature of fermenter is reduced to-5 ℃～-10 ℃ carry out freezing to not old certain kind of berries fruit juice; In normal atmosphere, placed 24 hours to 36 hours again; Moisture is present in the top of fermenter with the state of ice, and non-freezing not old certain kind of berries juice accumulates in the bottom of fermenter with liquid state, opens the relief outlet of fermenter bottom; Discharge the not old certain kind of berries juice of fermenter bottom, obtain and ice isolating spissated not old certain kind of berries juice.Dehydration earlier just can be fermented then in fermenter, and device is oversimplified, and device area is also little.
As the preferred version of the method for manufacture of fructose-free everlasting strawberry wine of the present invention, the fermentation procedure in the said step (3) is: in not old certain kind of berries fruit juice, add the yeast of congee form, the input volume ratio is not old certain kind of berries fruit juice: yeast=1000: 2; Then not old certain kind of berries fruit juice being placed on temperature is 28 ℃～32 ℃ environment bottom fermentation 14～20 days.
Preferred version as the method for manufacture of fructose-free everlasting strawberry wine of the present invention after the juice operation is got in the dehydration in the said step (2), makes the pol of not old certain kind of berries fruit juice reach 24Brix～25Brix.Pol is optimum value between 24Brix～25Brix, can prevent other bacterium intrusions, can ferment ideally again.
It is pure that second technical problem that the present invention will solve provides a kind of color, raciness, the fructose-free everlasting strawberry wine that alcoholic strength is higher.
For solving above technical problem, a kind of fructose-free everlasting strawberry wine provided by the present invention is to make according to the following steps to form: (1) get the fresh not old certain kind of berries remove carpopodium, after cleaning not old certain kind of berries fruit; (2) not old certain kind of berries fruit grain is dewatered get juice, make the pol of not old certain kind of berries fruit juice reach 21Brix～40Brix; (3) not old certain kind of berries fruit juice is fermented; (4) fermentation ends obtains not melanocarpa wine stoste, and to not adding antacid in the melanocarpa wine stoste, dosage is 0.02%～0.05% of a said not melanocarpa wine stoste weight; (5) obtain not melanocarpa wine finished product after removal impurity, filtration, the can.
With respect to prior art, the present invention has obtained following beneficial effect: this fructose-free everlasting strawberry wine employing is dewatered to the not old certain kind of berries and is got juice technology, improves the pol of not old certain kind of berries fruit juice, need not to add sugar, does not protect sugared process; Remove moisture earlier with the raw-material not old certain kind of berries, fermentation then keeps the not freshness of the old certain kind of berries own; The not melanocarpa wine that the sugar manufacturing of the not old certain kind of berries of usefulness itself forms is good for one's health, and color is pure, raciness; Have certain alcoholic strength, can reduce and be still drank after a night, have uniform taste and fragrance simultaneously; Pol is high more, and alcoholic strength is high more, under the low situation of pol, might can invade by other bacterium, and the too high yeast of pol can not ferment ideally, and pol can prevent other bacterium intrusions between 21Brix～40Brix, can ferment ideally again.
Preferred version as fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: not old certain kind of berries fruit is placed the lyophilization device; Making not old certain kind of berries fruit is freezing rapidly under-18 ℃ the environment in temperature; Under the pressure of 0.1torr～1torr, carry out moisture evaporation then, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.Employing is carried out cryodesiccated mode to not old certain kind of berries fruit and is dewatered, and can keep the freshness and the taste of the not old certain kind of berries itself.
As the preferred version of fructose-free everlasting strawberry wine of the present invention, the speed of said moisture evaporation is per hour to evaporate the moisture of 10% weight.
Preferred version as fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: not old certain kind of berries fruit is placed decompression hot blast dewatering unit; Making not old certain kind of berries fruit is that 60 ℃～65 ℃, pressure are under the environment of 0.1torr～1torr in temperature; Carry out moisture evaporation, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.When removing moisture with hot blast heating, the adjustment of temperature is very important, because utilize the thermic devices branch that anhydrates to cause occurring the viscosity as jam easily; Temperature be 60 ℃～65 ℃ more suitable; Such decompression type of heating temperature is easy to adjust, and save energy is applicable to and handles a large amount of not old certain kind of berries.
Preferred version as fructose-free everlasting strawberry wine of the present invention; Dehydration in the said step (2) get the juice operation can for: earlier not old certain kind of berries fruit is pressed not old certain kind of berries fruit juice, is placed on not old certain kind of berries fruit juice in the fermenter then, the temperature of fermenter is reduced to-5 ℃～-10 ℃ carry out freezing to not old certain kind of berries fruit juice; In normal atmosphere, placed 24 hours to 36 hours again; Moisture is present in the top of fermenter with the state of ice, and non-freezing not old certain kind of berries juice accumulates in the bottom of fermenter with liquid state, opens the relief outlet of fermenter bottom; Discharge the not old certain kind of berries juice of fermenter bottom, obtain and ice isolating spissated not old certain kind of berries juice.Dehydration earlier just can be fermented then in fermenter, and device is oversimplified, and device area is also little.
As the preferred version of fructose-free everlasting strawberry wine of the present invention, the fermentation procedure in the said step (3) is: in not old certain kind of berries fruit juice, add the yeast of congee form, the input volume ratio is not old certain kind of berries fruit juice: yeast=1000: 2; Then not old certain kind of berries fruit juice being placed on temperature is 28 ℃～32 ℃ environment bottom fermentation 14～20 days.
As the preferred version of fructose-free everlasting strawberry wine of the present invention, after the juice operation is got in the dehydration in the said step (2), make the pol of not old certain kind of berries fruit juice reach 24Brix～25Brix.Pol is optimum value between 24Brix～25Brix, can prevent other bacterium intrusions, can ferment ideally again.
Embodiment
The method of manufacture of a kind of fructose-free everlasting strawberry wine provided by the present invention, comprise the steps: (1) get the fresh not old certain kind of berries remove carpopodium, after cleaning not old certain kind of berries fruit; (2) not old certain kind of berries fruit grain is dewatered get juice, make the pol of not old certain kind of berries fruit juice reach 21Brix～40Brix, be preferably 24Brix～25Brix; (3) not old certain kind of berries fruit juice is fermented; For example in not old certain kind of berries fruit juice, add the yeast of congee form, the input volume ratio is not old certain kind of berries fruit juice: yeast=1000: 2; Then not old certain kind of berries fruit juice being placed on temperature is 28 ℃～32 ℃ environment bottom fermentation 14～20 days, is good with 14 days; (4) fermentation ends obtains not melanocarpa wine stoste, to not adding antacid in the melanocarpa wine stoste, the antacid dosage be not melanocarpa wine stoste weight 0.02%～0.05%; (5) obtain the fructose-free everlasting strawberry wine finished product after removal impurity, filtration, the can.
The juice operation is got in dehydration in the step (2) can adopt following three kinds of schemes.
Scheme one is the lyophilize mode: not old certain kind of berries fruit is placed the lyophilization device; Making not old certain kind of berries fruit is freezing rapidly under-18 ℃ the environment in temperature; Under the pressure of 0.1torr～1torr, carry out moisture evaporation then, the speed of moisture evaporation adopts the moisture that per hour evaporates 10% weight to be advisable; From the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.Employing is carried out cryodesiccated mode to not old certain kind of berries fruit and is dewatered, and can keep the freshness and the taste of the not old certain kind of berries itself.
Scheme two is the decompression type of heating: not old certain kind of berries fruit is placed decompression hot blast dewatering unit; Making not old certain kind of berries fruit is that 60 ℃～65 ℃, pressure are under the environment of 0.1torr～1torr in temperature; Carry out moisture evaporation, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again.When removing moisture with hot blast heating, the adjustment of temperature is very important, because utilize the thermic devices branch that anhydrates to cause occurring the viscosity as jam easily; Temperature be 60 ℃～65 ℃ more suitable; Such decompression type of heating temperature is easy to adjust, and save energy is applicable to and handles a large amount of not old certain kind of berries; For example remove the moisture of 70% weight in 2 tons the not old certain kind of berries, the time that needs with the decompression type of heating is 22 hours.
Scheme three is the fermenter freezing mode: earlier not old certain kind of berries fruit is pressed not old certain kind of berries fruit juice, be placed on not old certain kind of berries fruit juice in the fermenter then, fermenter can be adjusted to subzero 10 and spend 35 degree above freezing; The temperature of fermenter is reduced to-5 ℃～-10 ℃ carry out freezing to not old certain kind of berries fruit juice; In normal atmosphere, placed 24 hours to 36 hours again; Moisture is present in the top of fermenter with the state of ice, and non-freezing not old certain kind of berries juice accumulates in the bottom of fermenter with liquid state, opens the relief outlet of fermenter bottom; Discharge the not old certain kind of berries juice of fermenter bottom, obtain and ice isolating spissated not old certain kind of berries juice.Use such fermenter can ferment and remove moisture simultaneously, device is oversimplified, and device area is also little.
Brix among the present invention is meant the content of the soluble solid in the product, is Brix degree again, testing sample is measured (or through dilution back measurement, the numerical value of measurement multiply by extension rate again) institute's value with Abbe refractometer be the Brix of product.1torr＝1mmHg＝133.332N/m
2＝133.332Pa＝1.333332mbar。
Except that the foregoing description, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (4)
1. the method for manufacture of a fructose-free everlasting strawberry wine is characterized in that, this method of manufacture comprise the steps: (1) get the fresh not old certain kind of berries remove carpopodium, after cleaning not old certain kind of berries fruit; (2) not old certain kind of berries fruit grain is dewatered get juice, make the pol of not old certain kind of berries fruit juice reach 21Brix～40Brix; (3) not old certain kind of berries fruit juice is fermented; (4) fermentation ends obtains not melanocarpa wine stoste, and to not adding antacid in the melanocarpa wine stoste, dosage is 0.02%～0.05% of a said not melanocarpa wine stoste weight; (5) obtain not melanocarpa wine finished product after removal impurity, filtration, the can; The juice operation is got in dehydration in the said step (2): not old certain kind of berries fruit is placed the lyophilization device; Making not old certain kind of berries fruit is freezing rapidly under-18 ℃ the environment in temperature; Under the pressure of 0.1torr～1 torr, carry out moisture evaporation then, from the not old certain kind of berries fruit after the dehydration, extract not old certain kind of berries fruit juice again; The speed of said moisture evaporation is per hour to evaporate the moisture of 10% weight.
2. the method for manufacture of fructose-free everlasting strawberry wine according to claim 1 is characterized in that, the fermentation procedure in the said step (3) is: in not old certain kind of berries fruit juice, add the yeast of congee form, the input volume ratio is not old certain kind of berries fruit juice: yeast=1000:2; Then not old certain kind of berries fruit juice being placed on temperature is 28 ℃～32 ℃ environment bottom fermentation 14～20 days.
3. the method for manufacture of fructose-free everlasting strawberry wine according to claim 1 and 2 is characterized in that, after the juice operation is got in the dehydration in the said step (2), makes the pol of not old certain kind of berries fruit juice reach 24Brix～25Brix.
4. a fructose-free everlasting strawberry wine is characterized in that, this fructose-free everlasting strawberry wine is that the method for manufacture manufacturing according to each described fructose-free everlasting strawberry wine in the claim 1 to 3 forms.
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| CN2010102094486A CN101864350B (en) | 2010-06-25 | 2010-06-25 | Fructose-free everlasting strawberry wine and preparation method thereof |
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| CN2010102094486A CN101864350B (en) | 2010-06-25 | 2010-06-25 | Fructose-free everlasting strawberry wine and preparation method thereof |
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| CN101864350B true CN101864350B (en) | 2012-08-29 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102028200B (en) * | 2010-11-11 | 2012-09-26 | 扬州斯大锅炉有限公司 | Hemlock parsley-aronia melanocarpa pill and manufacturing method thereof |
| CN101974380B (en) * | 2010-11-11 | 2012-08-29 | 扬州斯大锅炉有限公司 | Preparation method of aronia melanocarpa beer |
| CN101991061B (en) * | 2010-11-11 | 2012-10-10 | 扬州斯大锅炉有限公司 | Aronia melanocarpa pudding and manufacturing method thereof |
| CN102181343B (en) * | 2011-03-22 | 2012-12-19 | 马建华 | Fermented lotus root wine |
| CN103215160B (en) * | 2013-03-01 | 2014-12-31 | 安吉大唐蓝莓专业合作社 | Preparation method of white mulberry and blueberry extra dry red wine |
| CN103173313B (en) * | 2013-03-01 | 2014-11-26 | 安吉大唐蓝莓专业合作社 | Preparation method of black mulberry and blueberry dry red wine |
| CN104087497B (en) * | 2014-06-16 | 2015-10-14 | 兰伟 | Black Box Tracing fruit vinegar and making method thereof |
| CN104073405B (en) * | 2014-06-16 | 2016-05-11 | 兰伟 | Black fruit gland rib Sorbus alnifloria fruit wine and family's brewage process thereof |
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| CN1840635A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
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| CN1840635A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
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| CN101671616A (en) * | 2009-09-28 | 2010-03-17 | 广东帝浓酒业有限公司 | Method for brewing fresh litchee juice wine |
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| 李凤美等.果汁冷冻浓缩技术对果酒品质的影响.《保鲜与加工》.2009,(第1期),第44页右栏第1行-第45页左栏第28行，第46页右栏第2段. * |
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