CN102140402A - Method for preparing hawthorn wine - Google Patents
Method for preparing hawthorn wine Download PDFInfo
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- CN102140402A CN102140402A CN 201010623567 CN201010623567A CN102140402A CN 102140402 A CN102140402 A CN 102140402A CN 201010623567 CN201010623567 CN 201010623567 CN 201010623567 A CN201010623567 A CN 201010623567A CN 102140402 A CN102140402 A CN 102140402A
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Abstract
The invention provides a method for preparing hawthorn wine. The preparation method comprises the following steps of: (1) filtering hawthorn extract with 25 to 40 percent (volume/volume) aqueous solution of ethanol, and adding wine dry yeast into the filtrate to perform fermentation; and (2) heating the fermentation solution to the temperature of between 50 and 76 DEG C, and keeping the temperature for 10 minutes to 2 hours. The hawthorn wine fermented and aged by using the preparation method basically avoids flocculent sediment, only a little amount of granular sediment is generated, and the defect that the traditional process for producing the hawthorn wine cannot avoid generating the flocculent sediment is overcome. Compared with the traditional preparation process, the method has the advantages that: when the hawthorn juice is fermented into dry wine lower than 4 grams per liter sugar, the third-party expert group evaluation (blind taste comparison) results in the industry show that the hawthorn wine prepared by the method is softer and more exquisite in mouthfeel compared with the hawthorn wine fermented by the traditional process.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, be specifically related to a kind of preparation method of Hawthorn Fruit Wine.
Background technology
The hawthorn aboundresources of China is made Hawthorn Fruit Wine and is the hawthorn deep processing, fully promotes the effective way of its value.Traditional Hawthorn Fruit Wine manufacturing process comprises two kinds: one, hawthorn cleaned fragmentation after, with the alcohol lixiviate,, adjust can behind the composition again through freezing glue, filtration down; Its two, add water after hawthorn cleaned fragmentation, adjust the composition secondary fermentation, again through freezing glue, filtration down, can after the ageing.The Hawthorn Fruit Wine of traditional preparation technology's preparation is easy to generate a large amount of flocks problems, and its quality is also unstable, influenced the mouthfeel and the outward appearance of Hawthorn Fruit Wine, and its aging time is long, has increased production cost.
Summary of the invention
Therefore, the purpose of this invention is to provide a kind of preparation method of Hawthorn Fruit Wine, this preparation method utilizes fresh hawthorn to be raw material, and the Hawthorn Fruit Wine flocculent precipitate that makes is few and the aging time is short, and mouthfeel and outward appearance all improve.
Be used to realize that the technical scheme of above-mentioned purpose is as follows:
A kind of preparation method of Hawthorn Fruit Wine, this preparation method may further comprise the steps:
(1) 25～40% (volume/volume) aqueous ethanolic solution extractive substance with hawthorn filters, and adds the grape wine dry yeast and ferment in filtrate;
(2) heating fermented liquid to 50～76 ℃ kept 10 minutes to 2 hours.
In above-mentioned preparation method, preferably, extractive substance makes to add the immersion of 25～40% (volume/volume) aqueous ethanolic solution in the Fructus Crataegi of squeezing and boiling.Preferably, the temperature of fermentation is 18～32 ℃.Traditional Hawthorn Fruit Wine zymotechnique generally is that the former fruit of hawthorn is directly soaked, and directly adjusts composition then and ferments, and does not also have heat treated process after the fermentation ends.Preparation method of the present invention extracts the content that mainly can utilize in the hawthorn by the method for soaking, be not with former fruit to ferment then, this just easily causes sedimentary material to carry out separating treatment first part in the hawthorn, and this is non-existent in the traditional technology.In addition, added the thermal treatment link after secondary fermentation finishes, this process mainly is easily to produce sedimentary material under the thermal conditions and remove adding at those.And traditional impurity removal process adopts grape wine preparation technology's impurity removing technology fully, lacks the specific aim to hawthorn.And secular simple lixiviate meeting enters in the Hawthorn Fruit Wine composition of a large amount of bad mouthfeels, makes mouthfeel be not easy control.In addition, the fermentation broth viscosity of traditional band pulp zymotechnique is big, and fermenting speed is also slow, also causes the pollution of assorted bacterium for a long time in the fermenting process easily.
In above-mentioned preparation method, preferably, handle through prozyme before the filtrate fermentation.More preferably, handle and filter through prozyme before the filtrate fermentation.Preferred prozyme is proteolytic enzyme, amylase, cellulase and lipase.Preferred enzyme treatment temp is 25～65 ℃, and the time is 8～12 hours.Above-mentioned processing makes filtrate be in clear state, greatly reduce liquid viscosity, make yeast aerobic and anaerobic metabolism speed during the fermentation increase, fermenting speed is accelerated, and owing to there is not long-time lixiviate to pulp, make to be unfavorable for that the material of mouthfeel is not dissolved in the wine liquid in a large number in the pulp, make that the mouthfeel after the fermentation ends is better than traditional technology far away.
Above-mentioned preparation method also comprises heat treated fermented liquid is carried out freezing down glue.Preferably, with the filtering fermentation liquor behind the freezing glue down.Adopt the preliminary filtering and impurity removing in early stage and twice filtering and impurity removing in later stage, guaranteed that further the easy sedimentable matter in the hawthorn is by fully stripping.More preferably, filtering fermented liquid is carried out ageing, preferred ageing temperature is 0～18 ℃.
The present invention also provides the Hawthorn Fruit Wine according to above-mentioned preparation method's preparation.
Be easy to generate a large amount of flockss and long problem of aging time in the Hawthorn Fruit Wine preparation process in order to solve, the present invention is on the basis of traditional technology, through a large amount of basic tests, finding out a kind of is the novel process of feedstock production Hawthorn Fruit Wine with fresh hawthorn, and the preparation method of this Hawthorn Fruit Wine has realized following target:
1. use preparation method's fermentation of the present invention and aging Hawthorn Fruit Wine and stopped flocks substantially, only produce small quantities of particles shape throw out, solved traditional technology production Hawthorn Fruit Wine and can't avoid producing the defective of flocks.
2. preparation method of the present invention compares with traditional preparation process technology, be when being lower than the dry wine of per 4 grams per liter sugar with the haw juice fermentation, judge (blind taste comparison) by third party expert group in the industry, the result shows that the Hawthorn Fruit Wine mouthfeel that the present invention prepares is more soft, fine and smooth than the Hawthorn Fruit Wine of traditional technology fermentation.
More than two kinds of effects in like product, all belong to initiative, solved Hawthorn Fruit Wine and produced long root problem of serious, aging time of the precipitation that exists for many years.The Hawthorn Fruit Wine of the present invention preparation can directly be drunk after fermentation finishes, and keeps the former perfume (or spice) and the fine and smooth mouthfeel of fresh fruit fermentation, simultaneously also can be further aging, and mellow by aging promotion mouthfeel makes mouthfeel become plentiful more mellow and full.
By contrast, two kinds of traditional technologys all do not have heat treatment process, cause the wild effect that produces flocks in the Hawthorn Fruit Wine.In addition, traditional technology all is that the band fruit carries out alcohol-pickled or the fermentation of band fruit, easily introduce the not good impurity of mouthfeel, or make the fermented liquid thickness, and the technology that the present invention adopts is through immersion and after enzymatic treatment with hawthorn, ferment with clarified liq, make fermenting speed improve, and make that the product mouthfeel after the fermentation is soft, fine and smooth.And the shortening of aging time of Hawthorn Fruit Wine will make usage ratio of equipment improve greatly, and the unit cost of production reduces, and strengthens this competitiveness of product in market.The present invention goes for most of fruit wine factory production Hawthorn Fruit Wine, and the Soft Drinks Plant that possesses the fruit juice preparative capacibility simultaneously also can utilize present technique to carry out the production of Hawthorn Fruit Wine, makes that the product category of these enterprises is abundanter, helps disperseing the enterprise market risk.
Embodiment
Below in conjunction with embodiment the present invention is further described in detail, the embodiment that provides is only in order to illustrate the present invention, rather than in order to limit the scope of the invention.
The preparation method of embodiment 1 Hawthorn Fruit Wine of the present invention
Hawthorn is cleaned the back with crusher in crushing, require pulp crushing and fruit stone complete, adopt lixiviate jar lixiviate (extraction solvent is 30% (volume/volume) aqueous ethanolic solution) more than 10 hours then.Remove pulp, add prozyme (proteolytic enzyme, amylase, cellulase and lipase) in extractive juice, consumption is 5～8 ‰ (mg/L), and insulation is more than 8 hours between 25～65 ℃.Diatomite filter filters to such an extent that clear juice ferments, and adds 2 ‰ (mg/L) wine yeast, and leavening temperature remains on 25 ℃, to residual sugar value≤4g/L.Left standstill after the fermentation ends 14 days, and be transferred to and be warming up to 60 ℃ in the heating tank and heat-treat and keep more than 10 minutes.Then, carry out freezing glue down in refrigerated cylinder, freezing temp is-4 ℃, one week of time.Aqueous gelatin solution with 0.02% (g/ml) plays glue.Enter the aging ageing stage after following glue finishes, the aging time is six months, promptly adds alcohol-pickledly to carry out agingly, and ratio is decided according to taste.
The preparation method of Comparative Examples 1 alcohol-pickled Hawthorn Fruit Wine
It is broken that hawthorn is cleaned the back, requires same fermented wine.The hawthorn that fragmentation is good is put into the alcoholic strength that the prepares wine greater than 25 degree, and soak time is not less than a week.Then, cross and filter out pulp, carry out freezing glue down, the same fermented wine of method.Then, mix ageing with fermented wine.The aging time was not less than 300 days, and aging end back uses film filter to filter, and carries out can.
The Hawthorn Fruit Wine of embodiment 1 and Comparative Examples 1 preparation is carried out the visual inspection comparison, and the flocks in the Hawthorn Fruit Wine of embodiment 1 preparation obviously reduces.After leaving standstill 90 days, the naked eyes direct viewing is found that flocks is not seen in the Hawthorn Fruit Wine of embodiment 1 preparation and is increased, and flocks increases in the Hawthorn Fruit Wine of Comparative Examples 1 preparation.The blind comparison result of tasting shows that the Hawthorn Fruit Wine mouthfeel of embodiment 1 preparation is more soft, fine and smooth than the Hawthorn Fruit Wine of Comparative Examples 1 preparation.
In addition, when adopting the prepared Hawthorn Fruit Wine of Comparative Examples 1, its Primary Fermentation section time was not less than ten days, and reason is the fermentation of band fruit, and the colloidalmaterial that yeast is gone out by fruit and fruit lixiviate in earlier stage influences, and value-added speed is slow.And when adopting the prepared Hawthorn Fruit Wine of embodiment 1, because the fruit juice extracting technology was finished in early stage, and preferably handle through prozyme, fruit juice viscosity reduces, make fermenting speed improve, and avoided on the mouthfeel because the sour and astringent sense of the Hawthorn Fruit Wine strong excessively defective that long-term lixiviate causes, its lord ferment period finished (equal fermentation condition down and Comparative Examples 1 compare) substantially in seven days.Simultaneously, embodiment 1 is owing to adopt fruit juice fermentation technology, and the main body component content in the fruit juice is a certain amount of, and Comparative Examples 1 is diverse, and it adopts the fermentation of band fruit to cause the continuous stripping of composition.Therefore, the stability of the Hawthorn Fruit Wine of embodiment 1 preparation is better by contrast, and the aging time reduces relatively, and the haw fermented wine of Comparative Examples 1 will go out wine at least a year and a half, and embodiment 1 can be controlled in and goes out wine in nine months.
Claims (10)
1. the preparation method of a Hawthorn Fruit Wine, this preparation method may further comprise the steps:
(1) 25～40% (volume/volume) aqueous ethanolic solution extractive substance with hawthorn filters, and adds the grape wine dry yeast and ferment in filtrate;
(2) heating fermented liquid to 50～76 ℃ kept 10 minutes to 2 hours.
2. preparation method according to claim 1 is characterized in that, described extractive substance makes to add the immersion of 25～40% (volume/volume) aqueous ethanolic solution in the Fructus Crataegi of squeezing and boiling.
3. preparation method according to claim 1 and 2 is characterized in that, the temperature of described fermentation is 18～32 ℃.
4. according to each described preparation method in the claim 1 to 3, it is characterized in that, handle through prozyme before the described filtrate fermentation; Preferably, handle and filter through prozyme before the described filtrate fermentation.
5. preparation method according to claim 4 is characterized in that, described prozyme is proteolytic enzyme, amylase, cellulase and lipase.
6. according to claim 4 or 5 described preparation methods, it is characterized in that the temperature that described prozyme is handled is 25～65 ℃, the time is 8～12 hours.
7. according to each described preparation method in the claim 1 to 6, it is characterized in that described preparation method comprises that also the fermented liquid with heat treated carries out freezing glue down.
8. preparation method according to claim 7 is characterized in that, the fermented liquid behind the described freezing glue down is filtered.
9. preparation method according to claim 8 is characterized in that, described filtering fermented liquid is carried out ageing; Preferably, the temperature of described ageing is 0～18 ℃.
10. according to the Hawthorn Fruit Wine of each described preparation method preparation in the claim 1 to 9.
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| CN 201010623567 CN102140402B (en) | 2010-12-31 | 2010-12-31 | Method for preparing hawthorn wine |
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| CN 201010623567 CN102140402B (en) | 2010-12-31 | 2010-12-31 | Method for preparing hawthorn wine |
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| CN102140402A true CN102140402A (en) | 2011-08-03 |
| CN102140402B CN102140402B (en) | 2013-04-10 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104212680A (en) * | 2014-09-10 | 2014-12-17 | 陶君 | Health hawthorn wine |
| CN106047583A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of low-acerbity hawthorn wine |
| CN106754079A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of Hawthorn Fruit Wine |
| CN107974379A (en) * | 2017-04-21 | 2018-05-01 | 河北农业大学 | A kind of brewing method of low methanol content Hawthorn Fruit Wine |
Citations (5)
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| CN87101550A (en) * | 1987-05-09 | 1988-11-30 | 辽宁省中药研究所 | A kind of manufacture method of nutritious wine with low alcohol content |
| CN1109099A (en) * | 1993-12-28 | 1995-09-27 | 日本脏器制药株式会社 | A drink and manufacture thereof |
| CN1252227A (en) * | 1998-10-27 | 2000-05-10 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN101085966A (en) * | 2007-04-27 | 2007-12-12 | 陕西天裕农业高新技术有限公司 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
| CN101323826A (en) * | 2008-08-01 | 2008-12-17 | 赵月政 | Preparation and formula of hawthorn wine |
-
2010
- 2010-12-31 CN CN 201010623567 patent/CN102140402B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87101550A (en) * | 1987-05-09 | 1988-11-30 | 辽宁省中药研究所 | A kind of manufacture method of nutritious wine with low alcohol content |
| CN1109099A (en) * | 1993-12-28 | 1995-09-27 | 日本脏器制药株式会社 | A drink and manufacture thereof |
| CN1252227A (en) * | 1998-10-27 | 2000-05-10 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN101085966A (en) * | 2007-04-27 | 2007-12-12 | 陕西天裕农业高新技术有限公司 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
| CN101323826A (en) * | 2008-08-01 | 2008-12-17 | 赵月政 | Preparation and formula of hawthorn wine |
Non-Patent Citations (2)
| Title |
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| 《农牧产品开发》 19990425 董玉新等 山楂发酵食品的开发 , 第04期 * |
| 《酿酒》 20030930 张峻松等 干红山楂果酒风味物质的研究 , 第05期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104212680A (en) * | 2014-09-10 | 2014-12-17 | 陶君 | Health hawthorn wine |
| CN106047583A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of low-acerbity hawthorn wine |
| CN106754079A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of Hawthorn Fruit Wine |
| CN107974379A (en) * | 2017-04-21 | 2018-05-01 | 河北农业大学 | A kind of brewing method of low methanol content Hawthorn Fruit Wine |
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| CN102140402B (en) | 2013-04-10 |
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