CN102041211A - Method for producing dismutase loquat wine - Google Patents

Abstract

The invention relates to a process for producing wines, in particular to a method for producing a dismutase loquat wine. The method for producing the dismutase loquat wine is characterized by comprising the following steps: A) selecting fresh and ripe fruits, sterilizing the peel by utilizing a 1/5000 potassium hypermanganate solution, washing with clean water, artificially removing the kernels, juicing by utilizing a juicer, and transferring the juice into a fermentation jar; B) forming sufficient oxygen space because the juice accounts for about 1/3-1/2 of the volume of the jar after being transferred into the jar, adding a 3-11% white sugar solution dissolved in advance to be uniformly stirred, and then, inoculating a fresh Sacch Cervisiae culture solution, wherein the inoculation amount is 0.01-1%; storing the mixture for not more than 24h, and culturing for 96-168h at 33+/-3 DEG C so that the mixture is abundantly multiplied under the aerobic condition; and when the amount of live bacteria reaches more than 100 millions/ml, fermenting after executing. The dismutase can be matched with the loquat wine to produce the dismutase loquat wine which has good flavor, is beneficial to the human body and has the advantages of fragment wine flavor and sour, sweet and delicious taste.

Description

The production method of dismutase loquat wine

Technical field

The present invention relates to the drinks production technique, be specially the production method of dismutase loquat wine.

Background technology

Free radical is the material that is detrimental to health, and superoxide-dismutase is the scavenging agent of expert's free radical of generally acknowledging, it is to take unique disproportionation function, O that dismutase is removed ultra-oxygen anion free radical ₂-+O ₂-+2HSOD H ₂O ₂+ O ₂Remove unnecessary free radical in the body, reach running balance, carry out the normal physiological metabolism, strengthening immunity prevents cell senescence, brings out various acute illnesss and produces.

Se (selenium) can remove Roo (lipid peroxy free radical) and suppress the biological membrane biological peroxidation.Vc (vitamins C) can remove R (organic free radical) and play indirect dual regulation in the physiological metabolism process.

In the activity centre element of removing the free radical enzyme, Cu (copper) Zn (zinc) Se (selenium) and B ₁₇The cancer resistance material of (Vitamin B17) etc. has remarkable function on effect, thus people will be how dismutase applied in the practice in effort, but so far, do not have the concrete production technique of a cover to set forth getting in touch of dismutase and loquat wine.

Summary of the invention

The present invention is just at above technical problem, provides a kind of dismutase and loquat wine are interrelated to produce raciness, to the production method of human body beneficial's dismutase loquat wine.

Concrete technical scheme of the present invention is as follows:

The production method of dismutase loquat wine may further comprise the steps:

A) select fresh sophisticated fruit, with 1/5000 potassium permanganate solution pericarp is carried out disinfection, clean with clear water, artificial stoning is pressed juice with squeezing machine, gets juice and sends in the jar fermenter;

B) fruit juice accounts for cylinder volumetrical 1/3-1/2 after advancing cylinder, make and cause enough oxygen spaces, add the 3-11% refined sugar solution that dissolves in advance and mix the fresh Sacch Cervisiae nutrient solution of back inoculation thoroughly, inoculum size is 0.01-1%, deposit and be no more than 24h, cultivate 96168h, make its breeding in a large number under the situation of aerobic at 33 ℃ ± 3 ℃, viable count reaches more than 100,000,000/ml, implements secondary fermentation;

C) secondary fermentation claims to dislike aerobe fermentation, and primary fermentation liquid is filled the jar fermenter mouth, does not interspace, and seals with plastic film is airtight, for anti-microbiological contamination, adds 0.4-1ppm Na at liquid level ₂S ₂O ₅Protection and the protection of 0.05-0.1% alcohol, 28 ℃ ± 3 ℃, present residual sugar＜1% more than the 15d, wine degree＞5%, sweet-smelling, the smell of fruits is very sweet, and sour-sweet tasty and refreshing, fermentation is finished;

D) ageing in 10-28 ℃ of dark environment: the one, oxidation produces precipitation, and the 2nd, play esterification, its esterification reaction rate was directly proportional with temperature, time;

E) in the basic wine of loquat fermented wine, allocate with 0.5-1 degree soft water, add 1-5ppmVc, 2000-6000u/LCu, Zn-SOD, additive, the sanitas that allows to add by GB adds again, the elemental substance that contains especially in conjunction with loquat self and composition function fruit wine;

F) cascade filtration degerming becomes SOD loquat ferment high-grade wine or low and middle-grade fruit wine.

The fresh bacteria suspension fermented juice of artificial inoculation Sacch Cervisiae, characteristics are: primary fermentation fast (4d), secondary fermentation short (15d), first high temperature (33 ℃ ± 3 ℃) back low temperature (28 ℃ ± 3 ℃) generates unique flavor, and aroma is strong, sweet and sour taste typicalness fruit wine.

Add the SOD fruit wine of Cu, Zn-SOD2000-6000u/L and Vc 1-5ppm composition pluralistic function scavenging agent, consistency is better, and enzymic activity is stable.

Technique effect of the present invention shows: dismutase and loquat wine are interrelated produce raciness, to human body beneficial's dismutase loquat wine, this loquat wine aroma is strong, sweet and sour taste.

Description of drawings

Fig. 1 is the technological process of production figure of the production method of dismutase loquat wine among the present invention

Embodiment

The invention will be further described below in conjunction with embodiment and Figure of description

Embodiment:

The production method of dismutase dismutase loquat wine may further comprise the steps:

A) select fresh sophisticated fruit, with 1/5000 potassium permanganate solution pericarp is carried out disinfection, clean with clear water, artificial stoning is pressed juice with squeezing machine, gets juice and sends in the jar fermenter;

B) fruit juice accounts for cylinder volumetrical 1/3-1/2 after advancing cylinder, make and cause enough oxygen spaces, add the 3-11% refined sugar solution that dissolves in advance and mix the fresh Sacch Cervisiae nutrient solution of back inoculation thoroughly, inoculum size is 0.01-1%, deposit and be no more than 24h, cultivate 96-168h, make its breeding in a large number under the situation of aerobic at 33 ℃ ± 3 ℃, viable count reaches more than 100,000,000/ml, implements secondary fermentation;

C) secondary fermentation claims to dislike aerobe fermentation, and primary fermentation liquid is filled the jar fermenter mouth, does not interspace, and seals with plastic film is airtight, for anti-microbiological contamination, adds 0.4-1ppm Na at liquid level ₂S ₂O ₅Protection and the protection of 0.05-0.1% alcohol, 28 ℃ ± 3 ℃, present residual sugar＜1% more than the 15d, wine degree＞5%, sweet-smelling, the smell of fruits is very sweet, and sour-sweet tasty and refreshing, fermentation is finished;

D) ageing in 10-28 ℃ of dark environment: the one, oxidation produces precipitation, and the 2nd, play esterification, its esterification reaction rate was directly proportional with temperature, time;

E) in the basic wine of loquat fermented wine, allocate with 0.5-1 degree soft water, add 1-5ppmVc, 2000-6000u/LCu, Zn-SOD, additive, the sanitas that allows to add by GB adds again, the elemental substance that contains especially in conjunction with loquat self and composition function fruit wine;

F) cascade filtration degerming becomes SOD loquat ferment high-grade wine or low and middle-grade fruit wine.

The fresh bacteria suspension fermentation of artificial inoculation Sacch Cervisiae Sucus Eriobotryae, characteristics are; Primary fermentation fast (4d), secondary fermentation short (15d), first high temperature (33 ℃ ± 3 ℃) back low temperature (28 ℃ ± 3 ℃) generates unique flavor, and aroma is strong, sweet and sour taste typicalness loquat wine.

Add the SOD loquat wine of Cu, Zn-SOD2000-6000u/L and Vc 1-5ppm composition pluralistic function scavenging agent, consistency is better, and enzymic activity is stable.

Claims (1)

1. the production method of dismutase loquat wine is characterized in that may further comprise the steps:

A) select fresh sophisticated fruit, with 1/5000 potassium permanganate solution pericarp is carried out disinfection, clean with clear water, artificial stoning is pressed juice with squeezing machine, gets juice and sends in the jar fermenter;

B) fruit juice accounts for cylinder volumetrical 1/3-1/2 after advancing cylinder, make and cause enough oxygen spaces, add the 3-11% refined sugar solution that dissolves in advance and mix the fresh Sacch Cervisiae nutrient solution of back inoculation thoroughly, inoculum size is 0.01-1%, deposit and be no more than 24h, cultivate 96-168h, make its breeding in a large number under the situation of aerobic at 33 ℃ ± 3 ℃, viable count reaches more than 100,000,000/ml, implements secondary fermentation;

C) secondary fermentation claims to dislike aerobe fermentation, and primary fermentation liquid is filled the jar fermenter mouth, does not interspace, and seals with plastic film is airtight, for anti-microbiological contamination, adds 0.4-1ppm Na at liquid level ₂S ₂O ₅Protection and the protection of 0.05-0.1% alcohol, 28 ℃ ± 3 ℃, present residual sugar＜1% more than the 15d, wine degree＞5%, sweet-smelling, the smell of fruits is very sweet, and sour-sweet tasty and refreshing, fermentation is finished;

D) ageing in 10-28 ℃ of dark environment: the one, oxidation produces precipitation, and the 2nd, play esterification, its esterification reaction rate was directly proportional with temperature, time;

E) in the basic wine of loquat fermented wine, allocate with 0.5-1 degree soft water, add 1-5ppmVc, 2000-6000u/LCu, Zn SOD, additive, the sanitas that allows to add by GB adds again, the elemental substance that contains especially in conjunction with loquat self and composition function fruit wine;

F) cascade filtration degerming becomes SOD loquat ferment high-grade wine or low and middle-grade fruit wine.

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