CN101942373A - Method for making green plum fruit wine - Google Patents

Method for making green plum fruit wine Download PDF

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Publication number
CN101942373A
CN101942373A CN 201010285166 CN201010285166A CN101942373A CN 101942373 A CN101942373 A CN 101942373A CN 201010285166 CN201010285166 CN 201010285166 CN 201010285166 A CN201010285166 A CN 201010285166A CN 101942373 A CN101942373 A CN 101942373A
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China
Prior art keywords
wine
fermentation
green plum
plum
pulp
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Pending
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CN 201010285166
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Chinese (zh)
Inventor
丁之恩
李阿娜
任琪
李晋丽
丁昱
屈晓清
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Anhui Agricultural University AHAU
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Anhui Agricultural University AHAU
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Priority to CN 201010285166 priority Critical patent/CN101942373A/en
Publication of CN101942373A publication Critical patent/CN101942373A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for making green plum fruit wine. Green plum fruits are used as a raw material. The method for making the green plum fruit wine comprises preparation of a culture medium, pulp blending, amplified culture of active dry yeast, main fermentation, post fermentation, blending, inspection and storage. The method has the advantages of innovativeness of the fermentation process, unique process, low cost, full space utilization and capability of improving the utilization rate and comprehensive economic value of the green plum resource; and the brewed green plum fruit wine has high total flavone content (141.48mg/L), high wine yield (260.1 percent) and high alcoholic strength (10.2 percent).

Description

A kind of making method of green plum wine
Technical background
The present invention relates to the fruit wine production field, be specifically related to a kind of green plum pulp that utilizes, in strict accordance with the fermentation technique route, add the bacterial classification of the active dry yeast after enlarged culturing, investigate the method for green liquor ferment effect as index with general flavone content, alcoholic strength, the yield of liquor.
Background technology
Fermentation technique is exactly the important technology of processing of farm products since ancient times.And fermentation has long history in the production of fruit wine, and in modern society, the utilization of fermentation technique has been one and has been tending towards complete and ripe, but subject study in urgent need to be improved.The circumstance complication of wine fermentation, graceful local flavor is difficult to present fully, and can active substance be kept at the difficult problem in the fruit wine to greatest extent in the fruit, limited to the development of wine fermentation technology.Along with the raising of the research level of functional foodstuff, people more research sight accumulate in active substance from the fruit to the processed goods continuity and keep.For this reason, the scientists of association area begins unremitting exploration and test, and through discovering for a long time, by the design optimization of zymotechnique, the optimization of extraction process can realize the production of crude substance such as active substance.
By zymotechnique, the green liquor of production has the following advantages:
(1) makes full use of and develop natural resources.
(2) fruit wine is light yellow, has the green plum natural colour; Give off a strong fragrance, have the intrinsic fragrance of plum fruit; Flavor meta-acid, tasty and refreshing, free from extraneous odour; Transparent, color and luster becomes clear.
(3) fermentation process equipment is simple; Save energy; Less investment; Production process does not pollute environment, and is safe to the producer.
(4) add carbon source, the favourable green plum wine fermentation of nitrogenous source, significant for the large-scale production green plum wine.
Green plum (Japanese Apricot) is a kind of rose department cherry genus plant plum, has another name called the plum fruit, does the branch plum, and property is sweet flat, is a kind of good economic forest seeds, has the characteristics of medicine-food two-purpose.Green plum originates in China, mainly is distributed in provinces such as Guangdong, Guangxi, Zhejiang, Fujian, Sichuan, and also there is plantation in external as Japanese, Korea S.Green plum utilizes the history that has more than 7000 in the history in existing more than 3000 year of China's cultivation.Plum fruit has nutritional medicinal value, health care value, cultureal value.Green plum pulp is thick, and is nutritious, and rich in mineral substances helps to reduce the sickness rate of senile osteoporosis, keeps the bone stalwartness.Seed amino acid surplus green plum contains ten in addition, wherein the kind of indispensable amino acid is 7 kinds.Green plum really is rich in oxalic acid, citric acid, oxysuccinic acid, VITAMIN, helps to treat hypertension, diabetes, obesity, climacterium disease disease, spiritual destabilization.Green plum has effects such as the liver of protecting, whole intestines, clarification blood, Ginseng Extract, is good health fruit.Green plum contains a large amount of secondary metabolites, as the Sitosterol of biologically active, Oleanolic Acid sample material with anti-angiocardiopathy, tumor disease, anti-cancer there are the Flavonoid substances of certain efficacy effect.
Research aspect green plum is more, as, Zhai Huan takes advantage of etc. ]The utilization reversed-phased high performace liquid chromatographic is to seven kinds of organic acids in the plum fruit: oxalic acid, tartrate, oxysuccinic acid, lactic acid, acetate, citric acid and succsinic acid etc. have been made qualitative and quantitative detection.Experimental result shows that 7 kinds of organic acids in the green plum are the highest with the content of citric acid, reach about 90% of total acid content, is oxysuccinic acid secondly, and tartrate content is minimum.Liu Qiong etc. make analysis to the comprehensive exploitation of green plum.The fermentation condition of plum wine is: 18 ℃~25 ℃ of temperature, pH value 3.2~3.6, fermentation time 5~7d.The green liquor fragrance nature, the aroma that of fermenting is soft, unique style, aminoacids content are abundant.These researchs have increased value for the development and use of green plum, have also illustrated by the control of technological condition for fermentation and can improve the plum wine taste.
Though, at present domestic had many research reports to the green plum processing and utilization, but, serve as that the research of investigating the green plum wine fermentation of object remains blank with active substance, the yield of liquor in the plum fruit, especially the value aspect development of functional food also more and more comes into one's own and the market favor.
Summary of the invention
The present invention is intended to increase the utilization rate of green plum to greatest extent for people produce a kind of green plum wine that health care is worth that has, and makes the exploitation that improves of green plum pulp and pericarp.Technical problem to be solved is with intact being kept in the fruit wine of total flavonoids substance in the green plum fruit, improves the plum wine taste.
The present invention adopts following technical scheme for achieving the above object:
A kind of making method of green plum wine is characterized in that may further comprise the steps:
(1) will handle clean green plum fragmentation, stoning earlier, get pulp;
(2) regulate the pol and the acidity of above-mentioned pulp respectively with white sugar, lime carbonate, requiring pol is 10-18%, and the pH value is 3.0-3.8;
(3) the substratum preparation mixes soybean sprout, glucose, agar, these several materials of water, and as substratum, the mixed weight of each material is than being soybean sprout: glucose: agar: water=(1-10): (1-5): (1.5-2): (100-200);
(4) enlarged culturing of active dry yeast is inoculated into wine yeast in the substratum of step (2) and cultivates step by step, and inducing culture is female plants, and makes yeast count 〉=10 7Individual/ml;
(5) Primary Fermentation is inoculated into constant temperature culture in the deployed pulp of step (2) with cultured female kind of step (4), standing for fermentation, 25~30 ℃ of leavening temperatures, time 7-12 days;
(6) secondary fermentation is poured similar wine in the wine body after step (5) Primary Fermentation into, fill container after, sealing, constant temperature culture, temperature 15-20 ℃, incubation time 15-30 days;
(7) allocate the good wine body of secondary fermentation as requested, adjust pol, adjust acidity with Calciofon with white sugar;
(8) the adjusted wine body and function of step (7) Membrane filtering machine is filtered, collecting filtrate is plum wine;
(9) intestinal bacteria in the plum wine, pathogenic bacterium, bacterium are tested;
(10) storage is encased in the plum wine that is up to the standards in the empty bottle of sterilizing, sealing, heat-sterilization, cooling back cryopreservation, storage temperature 8-12 ℃.
The present invention has designed the fermentation technique route, with the plum fruit fragmentation, and allotment; Select good wine yeast to carry out enlarged culturing simultaneously, set up the wine fermentation technology.Wine fermentation technology that this method is perfect has careful characteristics.
The present invention compares than prior art has following advantage:
(1) fermenting process has novelty;
(2) technology uniqueness, the production continuity;
(3) cost is low, and space utilization is abundant, improve the green plum resource utilization and mixed economy be worth;
(4) the green plum wine general flavone content height (141.48mg/L) that brews, the yield of liquor height (260.1%), alcoholic strength height (10.2%).
Five, embodiment
Be example with the fermentation lab scale now, the indefiniteness implementation process is as follows:
1. fermentation technique route
Mainly comprise 2 links:
(1) raw material is handled material choice and is gathered, and carries out pre-treatment such as impurity elimination, cleaning, fragmentation, stoning, making beating, makes plum fruit become pulp.Use the 40-120mg/Kg polygalacturonase directly to join in the green plum pulp then, adjust pulp sugar content with white sugar and lime carbonate again and become with acidity and sterilization, require the content of sugar in the pulp to reach 8-18%, pH value is at 3.0-3.8;
(2) yeast is cultivated dry yeast step by step through one-level, secondary, three grades enlarged culturing step by step, makes yeast be in vigorous growth, breeding stage, and simultaneously, yeast quantity need reach 10 7Individual/ml;
(3) pulp and the qualified yeast thorough mixing of step (2) cultivation with step (1) gained carries out the green plum Primary Fermentation, 25~30 ℃ of leavening temperatures, fermentation time 5-7 days;
(4) after Primary Fermentation finishes, in time separate pomace and yeast body and carry out secondary fermentation, treat that secondary fermentation finishes to carry out ageing, composition allotment, check, storage.
2, fermentation main technique and requirement
(1) enlarged culturing of active dry yeast through one-level, secondary, three grades enlarged culturing step by step, makes yeast be in vigorous growth, breeding stage in dry yeast, and simultaneously, yeast quantity need reach 10 7Individual/ml;
(2) main fermentation constant temperature culture requires 25~30 ℃ of temperature, 7 days time, leave standstill airtightly, and carry out Primary Fermentation;
(3) secondary fermentation keeps optimal temperature, and time 15-30 days, during, adding full container with similar wine, filling degree is 95%, tightly seals;
(4) enzyme processing and sugared, sour composition adjustment are mainly carried out in the allotment of karusen main component.Pol is generally used the white sugar adjustment, and acidity can be adjusted with lime carbonate.Adjusted wine body and function Membrane filtering machine filters;
(5) check is tested to physical and chemical indexs such as the intestinal bacteria in the plum wine, pathogenic bacterium, bacterium, heavy metal, pesticide residue;
(6) storage is at first to the storage container disinfection, and with after the filter of plum alcohol, can seals cryopreservation then.

Claims (1)

1. the making method of a green plum wine is characterized in that may further comprise the steps:
(1) will handle clean green plum fragmentation, stoning earlier, get pulp;
(2) regulate the pol and the acidity of above-mentioned pulp respectively with white sugar, lime carbonate, requiring pol is 10-18%, and the pH value is 3.0-3.8;
(3) the substratum preparation mixes several materials such as soybean sprout, glucose, agar, water, and as substratum, the mixed weight of each material is than being soybean sprout: glucose: agar: water=(1-10): (1-5): (1.5-2): (100-200);
(4) enlarged culturing of active dry yeast is inoculated into wine yeast in the substratum of step (2) and cultivates step by step, and inducing culture is female plants, and makes yeast count 〉=10 7Individual/ml;
(5) Primary Fermentation is inoculated into the cultured barms of step (4) in the deployed pulp of step (2), constant temperature culture, standing for fermentation, 25~30 ℃ of leavening temperatures, time 7-12 days;
(6) secondary fermentation is poured similar wine in the wine body after step (5) Primary Fermentation into, fill container after, sealing, constant temperature culture, temperature 15-20 ℃, incubation time 15-30 days;
(7) allocate the good wine body of secondary fermentation according to actual needs, adjust pol, adjust acidity with lime carbonate with white sugar;
(8) the adjusted wine body and function of step (7) Membrane filtering machine is filtered, collection filtrate is green liquor;
(9) intestinal bacteria in the green liquor, pathogenic bacterium, bacterium are tested;
(10) storage is encased in the plum wine that is up to the standards in the empty bottle of sterilizing, sealing, heat-sterilization, cooling back cryopreservation, storage temperature 8-12 ℃.
CN 201010285166 2010-09-15 2010-09-15 Method for making green plum fruit wine Pending CN101942373A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof
CN102660435A (en) * 2012-05-21 2012-09-12 达县宜华酒业有限公司 Fruit wine and method and equipment for preparing fruit wine
CN104946446A (en) * 2015-05-26 2015-09-30 官大索 Green plum beer and preparation method thereof
CN105296274A (en) * 2015-06-24 2016-02-03 宜宾学院 Process for brewing fruit wine with green plums and jujube
CN105462744A (en) * 2014-08-30 2016-04-06 高磊 Preparation method for green plum health-care wine
CN108165419A (en) * 2018-03-19 2018-06-15 云南省药物研究所 A kind of preparation process of plum wine
CN108220069A (en) * 2018-03-19 2018-06-29 云南省药物研究所 A kind of preparation process for carving plum wine

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101503656A (en) * 2009-03-18 2009-08-12 章礼岳 Preparation and brewage of fruit pulp wine
CN101586067A (en) * 2009-01-13 2009-11-25 厦门如意集团有限公司 Plum wine brewage technology

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101586067A (en) * 2009-01-13 2009-11-25 厦门如意集团有限公司 Plum wine brewage technology
CN101503656A (en) * 2009-03-18 2009-08-12 章礼岳 Preparation and brewage of fruit pulp wine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《酿酒科技》 20100218 李阿娜,等 青梅果酒发酵工艺优化 91-96 1 , 第2期 2 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof
CN102286320B (en) * 2011-06-10 2013-04-24 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof
CN102660435A (en) * 2012-05-21 2012-09-12 达县宜华酒业有限公司 Fruit wine and method and equipment for preparing fruit wine
CN105462744A (en) * 2014-08-30 2016-04-06 高磊 Preparation method for green plum health-care wine
CN104946446A (en) * 2015-05-26 2015-09-30 官大索 Green plum beer and preparation method thereof
CN105296274A (en) * 2015-06-24 2016-02-03 宜宾学院 Process for brewing fruit wine with green plums and jujube
CN105296274B (en) * 2015-06-24 2017-12-01 宜宾学院 Green plum jujube technique for brewing fruit wine
CN108165419A (en) * 2018-03-19 2018-06-15 云南省药物研究所 A kind of preparation process of plum wine
CN108220069A (en) * 2018-03-19 2018-06-29 云南省药物研究所 A kind of preparation process for carving plum wine

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Application publication date: 20110112