CN102031215B - Production method of Nitraria fruit wine - Google Patents
Production method of Nitraria fruit wine Download PDFInfo
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- CN102031215B CN102031215B CN 201010277715 CN201010277715A CN102031215B CN 102031215 B CN102031215 B CN 102031215B CN 201010277715 CN201010277715 CN 201010277715 CN 201010277715 A CN201010277715 A CN 201010277715A CN 102031215 B CN102031215 B CN 102031215B
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Abstract
A production method of Nitraria fruit wine is characterized in that dry Nitraria fruit raw materials are used for production. In hot and vast desert, farmers and herdsmen dry collected Nitraria fruits in the sun to obtain the dry Nitraria fruits with moisture less than or identical to 15% and convenient for collection, transportation and storage. When being used for brewing wine, the dry Nitraria fruits are soaked by water, so that the fruit pulps are dissolved completely; and juice is separated out for fermenting; therefore large-scale production is realized.
Description
Technical field:
The present invention relates to the production method with a kind of nitraria fruit wine, belong to the brewing fruit wine field.
Background technology:
White thorn (Nitraria tangutorum Bobr), be commonly called as acid fat, rate, mulberry, white thatch, desert cherry, red pearl etc., be distributed in the sand district in the Shan of China, sweet, peaceful, blue or green, Tibet, Xinjiang etc., North China, coastland, northeast, on the dam, Zhangjiakou, ground such as Tianjin, Cangzhou, Shouguang, Dongying has wildly, mainly contain white thorn (Nitraria schoberi L.) and fruitlet and sting (Nitraria sibirica) two kinds in vain.Fructus Nitraria schoberi is distinctive wild fruit in the desert, and when fruit was ripe, color became scarlet, the dark blue purple of fruit juice, fruit contain sugar 33%, starch 11.10%, also have 19 seed amino acids, wherein having human body not synthesize voluntarily must be by 8 kinds of the Threonine of external supply, leucine, Methionin etc.The aminoacids content of Fructus Nitraria schoberi is higher than 2-10 times of Fructus Hippophae, and contains 21 kinds of trace elements such as zinc, copper, manganese, selenium.Fructus Nitraria schoberi can be gone into Chinese medicine and anaesthetic, and the anaesthetic name: craze for Japanese pop culture is lattice not, but menstruation regulating invigorate blood circulation, digestion-promoting spleen-invigorating cures mainly maldigestion, weakness of the spleen and the stomach, flu, neurasthenia, deficiency of both QI and blood, menoxenia.
Because Fructus Nitraria schoberi contains sugar and starch up to more than 30%, is the good raw material of wine processed.The present method of useful white thorn brewing wine by using fresh is as Chinese patent application number 01145347.8-kind of nitraria fruit wine and manufacture method thereof, Chinese patent application number 200910216295.5 1 kinds of production method of nitrariatangutorum wine etc.These methods all are to be raw material with white thorn fresh fruit.
White thorn is distributed in the desert, and the fructescence (about 20 days) concentrates.Desert pliotherm period just during fruit maturation, temperature is many about 40 degree, and white thorn disperses area wide, and most of regional Fructus Nitraria schoberi output is between 30-50 kilogram/mu, and is very sparse.In immense hot desert, pluck, collect, the white thorn of transportation fresh fruit needs artificial over long distances pass through hot the arid desert, store up a large amount of fresh fruits in the short period of time and come mass-producing processing to be difficult to realize.Comparatively speaking, in the fructescence, husky district peasants and herdsmen become the extra dry white wine bur to the Fructus Nitraria schoberi airing of plucking, and collect transportation then and just seem convenient and practical, are conducive to mass-producing processing.
Purpose of the present invention just provides a kind of method of utilizing the extra dry white wine bur to brewage nitraria fruit wine.
Summary of the invention:
The present invention is achieved in that the Fructus Nitraria schoberi airing of will pluck becomes the extra dry white wine bur of moisture≤15%, collects then and is transported to warehouse storage.The warehouse should shady and coolly, dry ventilate, in order to prevent disease and pest, storing temp should≤25 ℃.
When making wine with the extra dry white wine bur, at first will screen the extra dry white wine bur: remove grains of sand stone, decon, the flat fruit of dried fruit that goes to go mouldy, deironing etc. are removed its dust with water rinse then.
The extra dry white wine bur that crosses of screening post rinsing be dipped into be equivalent in the softening water purification of its quality 1-3 process doubly, during add 10mg/100L S02, and stir.Treat that the extra dry white wine bur has suctioned moisture, when pulp fully dissolved, squeezing or centrifugation went out juice.
Isolated juice according to required alcoholic strength, is added sugar, add 5mg/100L S02, inoculation is female then, at 15-30 ℃ condition bottom fermentation, when residual sugar≤5g/L, add milk-acid bacteria and add the polygalacturonase of 0.I%, at 16-25 ℃ condition bottom fermentation about 20 days.After the fermentation ends, remove precipitation, add the finings clarification, ageing is about 10 days then.
The wine of ageing is cooled to-4-7 ℃, left standstill 1-7 days, filter, disgorging stores after-ripening in 10 months under 10 ± 5 ℃ condition.Then, filter can.
The Fructus Nitraria schoberi ripening stage is the heat phase in desert just, and in hot immense desert, peasants and herdsmen become the extra dry white wine bur of moisture≤15% with the Fructus Nitraria schoberi airing of plucking, and so just is easy to collect, transportation, stores.When making wine with the extra dry white wine bur, be soaked in water, its pulp is fully dissolved, sub-argument goes out juice and ferments then, is conducive to like this accomplish scale production.
Concrete implementation column:
Row 1: choose 1 ton of extra dry white wine bur, remove grains of sand stone, decon, the flat fruit of dried fruit that goes to go mouldy, deironing etc. are removed its dust with water rinse then.
The dry fruit crossed of screening post rinsing is dipped in the softening water purification of 2.5 tons process, during add 10mg/100L S02, and stir.Treat that dry fruit has suctioned moisture, when pulp fully dissolved, squeezing or centrifugation went out juice.
Isolated juice is added the white sugar that sugar adds 250kg, add 5mg/100L S02, inoculation is female then, condition bottom fermentation at 20-25 ℃, when residual sugar≤5g/L, add milk-acid bacteria and also add 0.1% polygalacturonase, at 18-25 ℃ condition bottom fermentation about 20 days.After the fermentation ends, remove precipitation, add the finings clarification, ageing is 12 days then.
The wine of ageing is cooled to 2 ℃, left standstill 7 days, filter, disgorging stores after-ripening in 10 months under 10 ± 5 ℃ condition.Then, filter can.
Claims (1)
1. the production method of a nitraria fruit wine is characterized in that the step of this method is as follows:
At first, the Fructus Nitraria schoberi airing of plucking to moisture content extra dry white wine bur by weight≤15%, is screened the extra dry white wine bur then: shakeout grain stone, decon, the flat fruit of dried fruit that goes to go mouldy, deironing is removed its dust with water rinse;
The Fructus Nitraria schoberi of screening, rinsing is dipped into is equivalent to add 10mg/100L SO between soak period in the softening water purification of its quality 1-3 process doubly
2, and stir, treat that Fructus Nitraria schoberi has suctioned moisture, when pulp fully dissolved, squeezing or centrifugation went out juice;
The juice that separates according to required alcoholic strength, is added sugar, add 5mg/100L SO
2, inoculation is female then, at temperature 15-30 ℃ condition bottom fermentation, when residual sugar≤5g/L, adds milk-acid bacteria and also adds 0.1% polygalacturonase, temperature 16-25 ℃ condition bottom fermentation 20 days; After the fermentation ends, remove precipitation, add the finings clarification, ageing is 10 days then;
The wine of ageing is cooled to-4 ℃-7 ℃, left standstill 1-7 days, filter, disgorging stores after-ripening in 10 months under the condition of 10 ± 5 ℃ of temperature, and filtration, can obtain described nitraria fruit wine then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010277715 CN102031215B (en) | 2010-09-10 | 2010-09-10 | Production method of Nitraria fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010277715 CN102031215B (en) | 2010-09-10 | 2010-09-10 | Production method of Nitraria fruit wine |
Publications (2)
| Publication Number | Publication Date |
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| CN102031215A CN102031215A (en) | 2011-04-27 |
| CN102031215B true CN102031215B (en) | 2013-07-03 |
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| CN 201010277715 Expired - Fee Related CN102031215B (en) | 2010-09-10 | 2010-09-10 | Production method of Nitraria fruit wine |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550988A (en) * | 2012-02-08 | 2012-07-11 | 青海省轻工业研究所有限责任公司 | Nitraria tangutorum Bobr berry powder preparation method |
| CN107488543A (en) * | 2016-06-12 | 2017-12-19 | 李忱 | A kind of preparation method of white thorn wine |
| CN109679813A (en) * | 2019-02-18 | 2019-04-26 | 赤峰市林业科学研究院 | A kind of brewing method of western part sand cherry (Prunus pumila) fruit wine |
| CN109722370A (en) * | 2019-03-12 | 2019-05-07 | 青海省轻工业研究所有限责任公司 | A kind of preparation method of nitraria fruit wine |
| CN111265559A (en) * | 2020-02-14 | 2020-06-12 | 孙多明 | Full nitraria tangutorum bobr, and processing method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363653A (en) * | 2001-12-31 | 2002-08-14 | 青海青稞酒(集团)有限责任公司 | Nitraria fruit wine and its preparing process |
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
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2010
- 2010-09-10 CN CN 201010277715 patent/CN102031215B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363653A (en) * | 2001-12-31 | 2002-08-14 | 青海青稞酒(集团)有限责任公司 | Nitraria fruit wine and its preparing process |
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
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| CN102031215A (en) | 2011-04-27 |
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Granted publication date: 20130703 Termination date: 20160910 |