CN101935601A - Method for preparing low apricot wine beverage - Google Patents
Method for preparing low apricot wine beverage Download PDFInfo
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- CN101935601A CN101935601A CN 201010282387 CN201010282387A CN101935601A CN 101935601 A CN101935601 A CN 101935601A CN 201010282387 CN201010282387 CN 201010282387 CN 201010282387 A CN201010282387 A CN 201010282387A CN 101935601 A CN101935601 A CN 101935601A
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Abstract
The invention provides a method for preparing low apricot wine beverage, which comprises the following steps of: firstly, cleaning, de-nucleating and dicing gold sun apricots, and then putting the apricots into protective agent solution; secondly, adding pectase and active dried yeast into the protective agent solution, and performing two-time fermentation, centrifugation, thermal treatment, refrigeration and wine dreg removal to form clear wine; thirdly, adjusting the sugar content of the wine; and finally, filtering and sterilely filling the wine. The apricot wine produced by the preparation method has light color, brightness and transparence, sour and sweet palatability, low wine degree, intense fruit fragrance and wine fragrance and rich nutrition, and is nutritional fruit wine meeting the consumption needs.
Description
Technical field
The present invention relates to the fermentation fruit wine industry field, particularly a kind of preparation method of low apricot Wine.
Background technology
Fruit wine is with raw fruit refining forming after operations such as processing treatment, yeast fermentation, clarifying treatment.So the nutritive ingredient in the fruit obtains maximum lixiviate, and therefore, fruit wine not only contains the abundant VITAMIN and the amino acid of needed by human body, the various flavor compound and the nutritive substance that also have yeast metabolism to produce.
Fruit wine wine degree is low, and is nutritious, and meets the policy of national drinks development, i.e. and " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", so development prospect is wide.Fruit wine great majority in the market are grape wine, and quality is uneven, have in addition in the production process of wine, add excessive foodstuff additive, the human consumer is caused detrimentally affect.And other fruit fruit wine kinds seldom, and great majority are to form with white spirit mixing or with soaking in Chinese liquor, and the outward appearance verity is poor, and color and luster is heavy, and nutritive ingredient is few.
The apricot fruits nutrition is abundant, contain multiple organic composition and necessary for human body VITAMIN and inorganic salts, be the higher fruit of a kind of nutritive value, measure through Chinese food inspection center, apricot flesh contains 5-10% sugar, 2.04% organic acid, 8% protein, the vitamins C that contains 5.8 milligrams/100 grams, total amount is at 17 seed amino acids of 80.3-97.5 milligram/100 grams, the mineral element that contains 0.36-0.55%, calcium wherein, iron, potassium, magnesium, phosphorus, zinc, selenium and other trace elements are that HUMAN HEALTH and life metabolism are necessary.
Yet rarely seen in the market is the wine of raw material production with the apricot, indivedual reports also just produce liquor or soaking wine.For example, Chinese patent is for No. 02131313 with liquor lixiviate apricot fruit.Chinese patent is for No. 200910113274.0 the screening yeast saccharomyces cerevisiae.
Summary of the invention
It is low and contain the preparation method of the low apricot Wine that enriches VITAMIN and other trace elements that technical problem to be solved by this invention provides a kind of alcoholic strength.
For achieving the above object, the present invention is by the following technical solutions: a kind of preparation method of low apricot Wine may further comprise the steps:
Step 1: get a fresh sophisticated apricot fruit, after cleaning, the stoning stripping and slicing, put into rapidly with respect to the apricot fruit and weigh 1.5～2 times protective material solution, leave standstill half an hour;
Step 2: add mixed solution and weigh 0.05% polygalacturonase in the mixed solution that step 1 obtains, the pH value of adjusting system then is 4.0-4.5, and temperature is 42-45 ℃, keeps 5-6 hour, forms to mix wine with dregs;
Step 3: add the mixing wine with dregs and weigh 3% live yeast solution in the mixing wine with dregs that step 2 forms, then, controlled temperature is 25-28 ℃, ferments 56-60 hour, forms distiller's wort;
Step 4: the distiller's wort that step 3 is obtained carries out solid-liquid separation, and extracting liq keeps liquid 5-7 days under 20 ℃ of conditions, obtains fermented wine;
Step 5: the fermented wine that step 4 is obtained is removed wine pin precipitation, after the separation, collects supernatant liquor, then, 50 ℃ of insulations 3 hours, then, be cooled to room temperature after, stored 5-7 days in 4～6 ℃, remove the wine pin afterwards, collect clarifying wine liquid;
Step 6: the pol of the wine liquid that regulating step 5 obtains gets final product after filtration then, sterilization, the bottling.
As the preferred embodiments of the present invention, described protective material solution comprises vitamins C and sulfurous gas, and wherein, vitamins C is the 0.1g vitamins C is dissolved in the 100ml water and is mixed with, and the content of sulfurous gas in protective material solution is 20～40ppm;
As the preferred embodiments of the present invention, described live yeast solution be in active dry yeast, add weigh 10 times and mass concentration and be 3% sucrose solution with respect to active dry yeast after, make at 30 ℃ of activation 30～60min;
As the preferred embodiments of the present invention, in the described step 5, isolating rotating speed is 6000rpm, and the time is 20 minutes;
As the preferred embodiments of the present invention, described in step 6, white sugar is joined in the clarifying fermented wine control total dissoluble solid 15%;
As the preferred embodiments of the present invention, in the described step 6, adopt millipore filtration single layer filter device to filter.
Compared with prior art, the preparation method of the low apricot Wine of the present invention has the following advantages at least: the fruit wine that the present invention prepares, alcoholic strength meet the policy of national drinks development fully roughly 6～8%; In addition, the present invention adopts active dry yeast, by mixed fermentation, centrifugal treating, filtering with microporous membrane, sterile filling are prepared from, mixed fermentation can make zymamsis effect and lixiviate effect carry out simultaneously, and can not destroy the nutritive substance in the raw material, thereby make fragrance matter, pigment, nutritive substance obtain maximum lixiviate, give the goods salient feature.
Embodiment
The preparation method of the low apricot Wine of the present invention is as follows:
Embodiment 1
Step 1: get a fresh sophisticated golden sun apricot, after cleaning stoning, be cut into and put into golden sun fruit rapidly behind the square of 2-3cm and weigh 1.5 times protective material solution, left standstill 30 minutes, form mixed solution, described protective material solution comprises that vitamins C and test use sulfurous gas, wherein, vitamins C is the 0.1g vitamins C is dissolved in the 100ml water and is mixed with, and test is 20ppm with the content of sulfurous gas in protective material solution;
Step 2: add mixed solution and weigh 0.05% polygalacturonase in the mixed solution that step 1 forms, the pH value of adjusting system then is 4.0, after temperature is 42 ℃, keeps 5 hours, and pectin substance is fully decomposed, and forms and mixes wine with dregs;
Step 3: in the mixing wine with dregs that step 2 forms, add mix wine with dregs and weigh 0.3% live yeast solution after, under 25 ℃ condition, fermented 60 hours, form distiller's wort, wherein, described live yeast solution is to add in active dry yeast that to weigh 10 times and mass concentration with respect to active dry yeast be that 3% sucrose solution makes;
Step 4: the distiller's wort that step 3 is obtained carries out solid-liquid separation, wherein, after the schlempe of solid part is distilled, promptly gets apricot fruit brandy; And liquid portion kept under 20 ℃ condition 5～7 days, and when the mass concentration of residual sugar reduced to 0.1%, fermentation ends promptly got fermented wine;
Step 5: the fermented wine that step 4 obtains is removed wine pin post precipitation, is to separate 20 minutes under the condition of 6000rpm at rotating speed with upper liquid, collects supernatant liquor, with supernatant liquor 50 ℃ the insulation 3 hours after, stored 5～7 days at 4 ℃, remove the wine pin afterwards, promptly get clarifying wine liquid;
Step 6: in the wine liquid that step 5 obtains, add suitable white sugar, adjust and make it to reach the quality index of drafting, wherein, the total dissoluble solid that is added with in the wine liquid of white sugar is 12%, and alcoholic strength 6-8% carries out filtering with microporous membrane afterwards, aseptic filling had both got finished product.
Embodiment 2
Step 1: get a fresh sophisticated golden sun apricot, after cleaning stoning and being cut into the square of 2-3cm, put into rapidly then with respect to golden sun fruit and weigh 1.8 times protective material solution, left standstill 30 minutes, form mixed solution, described protective material solution comprises that vitamins C and test use sulfurous gas, wherein, vitamins C is the 0.1g vitamins C is dissolved in the 100ml water and is mixed with, and test is 30ppm with the content of sulfurous gas in protective material solution;
Step 2: add mixed solution and weigh 0.05% polygalacturonase in the mixed solution of step 1, the pH value of adjusting system then is 4.3, after temperature is 44 ℃, keeps 5.5 hours, and pectin substance is fully decomposed, and forms and mixes wine with dregs;
Step 3: in the mixing wine with dregs that step 2 forms, add the mixing wine with dregs and weigh 0.3% live yeast solution, be under 26 ℃ the condition in temperature, fermented 58 hours, form distiller's wort, wherein, described live yeast solution is to add in active dry yeast that to weigh 10 times and mass concentration with respect to active dry yeast be that 3% sucrose solution makes;
Step 4 is identical with embodiment 1 to step 6, does not repeat them here.
Embodiment 3
Step 1: get a fresh sophisticated golden sun apricot, after cleaning stoning and being cut into the square of 2-3cm, put into golden sun fruit rapidly and weigh 2 times protective material solution, left standstill 30 minutes, described protective material solution comprises vitamins C and test sulfurous gas, wherein, vitamins C is the 0.1g vitamins C is dissolved in the 100ml water and is mixed with, and test is 40ppm with the content of sulfurous gas in protective material solution;
Step 2: add mixed solution and weigh 0.05% polygalacturonase in the mixed solution of step 1, the pH value of adjusting system then is 4.5, after temperature is 45 ℃, keeps 5 hours, and pectin substance is fully decomposed, and forms and mixes wine with dregs;
Step 3: in the mixing wine with dregs that step 2 forms, add the mixing wine with dregs and weigh 0.3% live yeast solution, be under 28 ℃ the condition in temperature, fermented 56 hours, form distiller's wort, wherein, described live yeast solution is to add in active dry yeast that to weigh 10 times and mass concentration with respect to active dry yeast be that 3% sucrose solution makes;
Step 4 is identical with embodiment 1 to step 6, so, do not repeat them here.
The present invention is that raw material makes fruit wine with the apricot, and its alcoholic strength is 6～8%, meets the policy of national drinks development fully, i.e. " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ".
In addition, process using of the present invention is through Secondary Fermentation, the reservation of maximum possible the nutritive ingredient of apricot fruit, in addition, microorganism is in the process of fermentating metabolism, and metabolism has produced the abundant meta-bolites to the human body beneficial, as organic acid, amino acid, ester class etc., for regulating function of human body, promote HUMAN HEALTH and have vital role.Through check, goods of the present invention contain multivitamin such as vitamins B
2, nicotinic acid, vitamins C, VB
17Deng, organic acid, alcohols, anthocyan, 20 seed amino acids wherein have the amino acid of 7 kinds of needed by human, and the total amino acid amount is about 516mg/L.Also has trace element, as selenium 0.08mg/L-0.2mg/L, zinc 1.2mg/L-1.4mg/L, magnesium 150mg/L-200mg/L, iron 0.5mg/L etc. to the human body beneficial.Also has the 310mg/L inositol, 1mg/L pantothenic acid etc.Selenium is a kind of natural tumor inhibitor, also has antithrombotic and old and feeble effect; Zinc is the activeconstituents of 204 kinds of enzymes in the human body, is the key factor of keeping normal activities, has high bioavailability, brings into play important health-care effect; Iron etc. are hematopoiesis, invigorate blood circulation and the key component of blood nourishing function; Manganese plays an important role to regulating nervus centralis, internal secretion and promotion sexual function, still antidotal key factor.VB
17Have oxidation resistant effect, can lower blood viscosity, still effective cancer-resisting substance can brute force kill and wound cancer cells, and normal cell and health tissues are not had lethal effect.This shows that the low apricot Wine of the present invention is a kind of health drink with health role.
The above only is one embodiment of the present invention, it or not whole or unique embodiment, the conversion of any equivalence that those of ordinary skills take technical solution of the present invention by reading specification sheets of the present invention is claim of the present invention and contains.
Claims (6)
1. the preparation method of a low apricot Wine is characterized in that: may further comprise the steps:
Step 1: get a fresh sophisticated apricot fruit, after cleaning, stoning, the stripping and slicing, put into rapidly with respect to the apricot fruit and weigh 1.5～2 times protective material solution, leave standstill half an hour;
Step 2: add mixed solution and weigh 0.05% polygalacturonase in the mixed solution that step 1 obtains, the pH value of adjusting system then is 4.0-4.5, and temperature is 42-45 ℃, keeps 5-6 hour, forms to mix wine with dregs;
Step 3: add the mixing wine with dregs and weigh 3% live yeast solution in the mixing wine with dregs that step 2 forms, then, controlled temperature is 25-28 ℃, ferments 56-60 hour, forms distiller's wort;
Step 4: the distiller's wort that step 3 is obtained carries out solid-liquid separation, and extracting liq keeps liquid 5-7 days under 20 ℃ of conditions, obtains fermented wine;
Step 5: the fermented wine that step 4 is obtained is removed wine pin precipitation, after the separation, collects supernatant liquor, then, 50 ℃ of insulations 3 hours, then, be cooled to room temperature after, stored 5-7 days in 4～6 ℃, remove the wine pin afterwards, collect clarifying wine liquid;
Step 6: the pol of the wine liquid that regulating step 5 obtains gets final product after filtration then, sterilization, the bottling.
2. the preparation method of low apricot Wine as claimed in claim 1; it is characterized in that: described protective material solution comprises vitamins C and sulfurous gas; wherein; vitamins C is the 0.1g vitamins C is dissolved in the 100ml water and is mixed with, and the content of sulfurous gas in protective material solution is 20～40ppm.
3. the preparation method of low apricot Wine as claimed in claim 1 or 2, it is characterized in that: described live yeast solution be in active dry yeast, add weigh 10 times and mass concentration and be 3% sucrose solution with respect to active dry yeast after, make at 30 ℃ of activation 30～60min.
4. the preparation method of low apricot Wine as claimed in claim 1 is characterized in that: in the described step 5, isolating rotating speed is 6000rpm, and the time is 20 minutes.
5. the preparation method of low apricot Wine as claimed in claim 1 in step 6, joins white sugar in the clarifying fermented wine, and the content of total dissoluble solid is 12～15%.
6. as the preparation method of claim 1 or 5 described low apricot Wines, it is characterized in that: in the step 6, adopt millipore filtration single layer filter device to filter.
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| CN 201010282387 CN101935601B (en) | 2010-09-15 | 2010-09-15 | Method for preparing low apricot wine beverage |
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| CN 201010282387 CN101935601B (en) | 2010-09-15 | 2010-09-15 | Method for preparing low apricot wine beverage |
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| CN101935601B CN101935601B (en) | 2012-12-19 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102382742A (en) * | 2011-11-25 | 2012-03-21 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN103695253A (en) * | 2014-01-15 | 2014-04-02 | 湖南农业大学 | Low-alcohol content rhizoma dioscoreae drink and preparation method thereof |
| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN106010879A (en) * | 2016-07-31 | 2016-10-12 | 普定县怡菲种养产业开发有限公司 | Prunus salicina wine and preparation method thereof |
| CN107488555A (en) * | 2017-10-13 | 2017-12-19 | 王兆丰 | A kind of method for producing applejack without using antioxidant and antiseptic |
| CN111440691A (en) * | 2020-05-14 | 2020-07-24 | 辽宁农业职业技术学院 | Fermentation method of apricot wine and apricot wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101603014A (en) * | 2009-03-27 | 2009-12-16 | 新疆农业大学 | The apricot wine of yeast, preparation method and acquisition thereof that a kind of apricot fermented glutinous rice is made |
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2010
- 2010-09-15 CN CN 201010282387 patent/CN101935601B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101603014A (en) * | 2009-03-27 | 2009-12-16 | 新疆农业大学 | The apricot wine of yeast, preparation method and acquisition thereof that a kind of apricot fermented glutinous rice is made |
Non-Patent Citations (1)
| Title |
|---|
| 《酿酒科技》 19890302 牛杰 杏酒 第39页 1-6 , 第1期 2 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102382742A (en) * | 2011-11-25 | 2012-03-21 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN102382742B (en) * | 2011-11-25 | 2015-03-11 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN103695253A (en) * | 2014-01-15 | 2014-04-02 | 湖南农业大学 | Low-alcohol content rhizoma dioscoreae drink and preparation method thereof |
| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN103911257B (en) * | 2014-04-15 | 2015-12-02 | 李建军 | A kind of Armeniaca vulgaris fruit wine and preparation method thereof |
| CN106010879A (en) * | 2016-07-31 | 2016-10-12 | 普定县怡菲种养产业开发有限公司 | Prunus salicina wine and preparation method thereof |
| CN107488555A (en) * | 2017-10-13 | 2017-12-19 | 王兆丰 | A kind of method for producing applejack without using antioxidant and antiseptic |
| CN111440691A (en) * | 2020-05-14 | 2020-07-24 | 辽宁农业职业技术学院 | Fermentation method of apricot wine and apricot wine |
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| CN101935601B (en) | 2012-12-19 |
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