CN102226140B - Preparation method of water melon wine - Google Patents
Preparation method of water melon wine Download PDFInfo
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- CN102226140B CN102226140B CN2011101710254A CN201110171025A CN102226140B CN 102226140 B CN102226140 B CN 102226140B CN 2011101710254 A CN2011101710254 A CN 2011101710254A CN 201110171025 A CN201110171025 A CN 201110171025A CN 102226140 B CN102226140 B CN 102226140B
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Abstract
The invention provides a preparation method of a water melon wine. In the preparation method, water melons and tomatoes are used as raw materials and are respectively subjected to crushing, pulping and mixed fermentation. The preparation method is characterized by high-temperature fermentation, so that the water melon pulp and tomato pulp are mixed with crushed water melon peels and tomato peels, thereby improving the bacteriostasis, antisepsis and oxidation resistance of the wine body, retaining the natural aromatic substances and nutrient health care components of the water melons and tomatoes, maintaining the natural colors of the water melons and tomatoes, and making the water melon wine taste good and look fine. Thus, the water melon wine prepared by the method has a smooth and delicate mouthfeel, and combines the typicality of a water melon wine and the fermentation aroma of a water melon and tomato wine.
Description
Technical field
The present invention relates to a kind of preparation method of watermelon wine.
Background technology
Watermelon has higher nutritive value and nourishing function because of its unique local flavor.
Chinese patent CN101386812A discloses a kind of watermelon wine that is rich in N.delta.-carbamylornithine and preparation method thereof.This method be with the melon of watermelon emerald green with melon pulp through squeezing, coarse filtration, flocculate and clarify, ultra-filtration membrane separates, the reverse osmosis membrane dehydration concentrates with nf membrane once more, carries out reverse osmosis membrane again and dewaters, and obtains the secondary fermentation of watermelon juice concentrate, its difference is:
Flesh of Pulp Citrulli meat and Mesocarpium citrulli are without fermentation; Squeeze earlier, coarse filtration, ultra-filtration membrane are separated, in the watermelon slag liquid and robust fibre of reverse osmosis membrane dehydration, institute's elimination; Also exist the original material of a lot of watermelons; The effect of its nutritive ingredient and useful matter obtains loss, and especially in the robust fibre and Mesocarpium citrulli slag in the flesh of Pulp Citrulli meat of institute's elimination, nutritive ingredient and health substance also still are richly stored with.
Summary of the invention
The present invention proposes a kind of new watermelon wine preparation method, is raw material with watermelon and tomato, and makes full use of the watermelon rascal, gets into fermenting process together.The health watermelon wine of finally processing, fermenting aroma is dense, and natural aromatic material, natural colour and nutritive and health protection components are protected, and be anticorrosion, resistance of oxidation is strong.
The applicant recognizes; Tomato equally has its common characteristic with watermelon; Be a kind of sappy berry, except that having its same nutritive value with watermelon, also have the more rich nutrient contents and the nourishing function of following needed by human body: " Lyeopene " that be rich in the tomato has bacteriostatic action; Lyeopene in the tomato is as a kind of anti-oxidant agent alive, and its inhibition to harmful radical is about 10 times of vitamin E; It is again the important natural colorant of current foodstuffs industry.Also contain the organic acid such as tartaric acid, Hydrocerol A of horn of plenty more in the tomato, behind derivative reaction, have very strong antibacterial, antioxygenation.Abundant nutrition that tomato is contained and multiple function composition; Get into the thermophilic fermentation process with watermelon, the watermelon wine of gained, natural colour, fermentation alcohol; Human body is possessed the certain nutrition nourishing function, and the quality safety to watermelon wine can play the certain guarantee effect simultaneously.
Technical scheme of the present invention is following:
A kind of preparation method of watermelon wine may further comprise the steps:
(1) watermelon, the tomato disinfection after will cleaning;
(2) get the watermelon rascal, the watermelon rascal is ground into broken foam (particle diameter is generally below 2.0mm), flesh of Pulp Citrulli and tomato make Citrullus vulgaris pulp and strained tomatoes respectively;
(3) the broken foam of step (2) gained Citrullus vulgaris pulp, strained tomatoes, watermelon rascal is mixed obtain mixed serum, by massfraction, Citrullus vulgaris pulp 48-65% wherein, strained tomatoes 25-45%, the broken foam 7-10% of watermelon rascal;
(4) adding accounts for the high temperature resistant distiller's yeast fermented-milk liquid of mixed serum total amount (fermentation total amount) 30-80 ‰ and the saccharifying enzyme of 0.5-1.8 ‰ in said mixed serum, contains high temperature resistant distiller's yeast 0.5-4.5 ‰ (the massfraction concentration of high temperature resistant distiller's yeast fermented-milk liquid self) in the wherein high temperature resistant distiller's yeast fermented-milk liquid; Ferment then;
Said fermentation specifically may further comprise the steps
(4.1) thermophilic fermentation (preferably in rotor fermenter, carrying out)
The thermostatically controlled of thermophilic fermentation temperature is at 36-42 ℃ (± 1.0 ℃), and fermentation time is 8-38 hour;
(4.2) after thermophilic fermentation finishes, fermented liquid is carried out the separation of slag liquid obtain elementary wine liquid, add white sugar then, the elementary wine liquid sugar degree that separation is obtained is adjusted to 6-12% (8-10% is good); Change step (4.3) normality fermentation stage again over to and continue fermentation;
(4.3) normality fermentation
At first leavening temperature is controlled at 30-38 ℃, ferments after 16-36 hour, reduce to 18-24 ℃ naturally, continue fermentation after 5-9 days as wine liquid;
Perhaps said fermentation specifically may further comprise the steps
(4.00) primary fermentation, temperature 10-25 ℃, time 12-36 hour;
(4.01) thermophilic fermentation, thermostatically controlled was 36-42 ℃ (± 1.0 ℃), time 18-38 hour;
The sugar degree of (4.02) adding the fermented liquid that white sugar obtains after with thermophilic fermentation is adjusted to 6-12% (8-10% is good);
(4.03) normality fermentation
At first leavening temperature is controlled at 30-38 ℃, ferments after 18-36 hour, reduce to 15-25 ℃ naturally, continue fermentation 5-9 days; Carry out the separation of slag liquid then and obtain wine liquid;
(, and, reach thereby finally be embodied as the quality of sampling wine: pure wine, low sugar, minuent through suitable storage process through adjustment fermented liquid sugar degree behind thermophilic fermentation.)
(5) store
In the wine liquid of step (4) gained, adding the vast sea wine charcoal that accounts for former vinosity amount 0.5-5.0 ‰; Store 300-800 days then, storing temp is at 8-18 ℃, and PH is 4.0-5.0 (regulate pH value and generally can use Hydrocerol A or tartrate); Obtain former wine;
(6) the former wine that step (5) is obtained filters and rotproofing;
(7) finished product packing
Finished product packing is that the former wine after filtration and the rotproofing is carried out vacuum deaeration and Ultra High Temperature Short Time, and hot filling, vacuum-pumping and sealing (the totally-enclosed automatic control process of whole process) finally obtain the watermelon wine product then.
The screw settling centrifugation technique is all preferably adopted in above-mentioned slag liquid separation, fermented liquid is separated take off wine, obtains said wine liquid.Gained watermelon wine like this, than conventional press type gained watermelon wine, limpid, thorough, throw out is few.
The described vast sea wine of above-mentioned steps (5) charcoal preferably accounts for the vast sea wine charcoal JT-203 of former vinosity amount 0.5-5.0 ‰ or the vast sea wine charcoal JT-201 of 0.5-4.0%; Perhaps adopting vast sea wine charcoal JT-201 and JT-203 to mix uses; Mix when using wherein that JT-201 is 0.5-2.0 ‰, JT-203 is 1.0-3.0 ‰.
The described filtration of above-mentioned steps (6); Adopt microporous membrane filters or kieselguhr filter (can remove the impurity more than 0.25 micron), perhaps adopt the associating of kieselguhr filter and microporous membrane filters and with (unite and can remove 0.1um following impurity and mikrobe) with filtering; Described anticorrosion, adopt the streptococcus acidi lactici that accounts for total amount 0.15-0.45 ‰, perhaps adopt the Sodium dehydroacetate that accounts for total amount 0.20-0.50 ‰, perhaps take 0.10-0.30 ‰ streptococcus acidi lactici and 0.08-0.20 ‰ Sodium dehydroacetate to merge and add.
Vacuum deaeration in the above-mentioned steps (7) is to adopt the vacuum deaeration machine to realize; Ultra High Temperature Short Time is to adopt tubular type Ultra High Temperature Short Time unit to realize, the treatment temp of Ultra High Temperature Short Time is that 115-135 ℃, time 2-4 second are good.In sterilization, preferably take a process of vacuum deaeration and Ultra High Temperature Short Time twice technology, vacuum deaeration utilizes the vacuum take-off effect, removes the small air foam that suspends in the wine liquid, improves the quality and the effect of Ultra High Temperature Short Time; Tubular type Ultra High Temperature Short Time unit, temperature reach under 115-135 ℃ the state, and 2-4 can reach extensive sterilization effect second, can also keep the natural component and the color and luster of watermelon wine effectively, and the fermentation odor type of watermelon and tomato also can obtain safeguard protection.
Disinfecting in the above-mentioned steps (1) can adopt the continuous atomizing spray mode of steam-type normal pressure that watermelon, tomato after cleaning are carried out sterilization respectively, and temperature is 91-95 ℃, time 6-9 minute; Then with purifying waste water normal temperature cooling and wind is heated, with object oven dry (whole atomizing spray process and drying operation afterwards are a closed automatic control process) through airheater;
Perhaps disinfecting in the step (1) soaked natural temperature 2-6 ℃ 3-6 hour in the watermelon after also can employing will cleaning, the aqueous solution of chlorine dioxide that tomato is dropped into 35-55PPM respectively.
Perhaps disinfecting in the step (1) also can be adopted the aqueous solution of chlorine dioxide of 35-55PPM, is heated to 15-45 ℃, and the watermelon tomato of cleaning was soaked respectively 6-9 minute.
The present invention has following technique effect:
1, optimum combination is of high nutritive value.The present invention is a raw material with watermelon, tomato, accomplishes to have complementary advantages, and has improved the healthy nutritive value of watermelon wine.
2, thermophilic fermentation, utilization ratio is high.The present invention adopts thermophilic fermentation, and before the fermentation without squeezing, filter, make the skin slag of watermelon, tomato, robust fibre get into the thermophilic fermentation process with juice, not only improved utilization ratio, also strengthened the natural nutrition in the watermelon wine.
3, anticorrosion, resistance of oxidation is strong.The present invention takes vacuum deaeration, process of two technologies of Ultra High Temperature Short Time; Can realize anticorrosion, vacuum deaeration, Ultra High Temperature Short Time, hot filling, vacuum-pumping and sealing, totally enclosed automatic control process, anticorrosion, anti-oxidant, antibacterial to watermelon wine, prolong shelf life of products and played the multiple protective effect.
4, natural colored, fermentation are aromatic.Watermelon wine of the present invention during the fermentation; Be divided into primary fermentation, thermophilic fermentation, normality fermentation three phases, wherein, in whole fermentation process; Through the heating rotation; Slurries are fully contacted in the rotation fermentation with skin slag and robust fibre, and prepared product had both kept the typicalness of watermelon wine, had strengthened the fermentation odor type of watermelon and tomato again.
5, the disinfection way of the present invention's employing has reduced the harm of Chemical Preservative in the foodstuffs industry production to greatest extent.
Embodiment
The present invention is a raw material with watermelon and tomato, through pulverize separately, slurrying, mixed fermentation, particularly adopts thermophilic fermentation; Make the broken foam of Citrullus vulgaris pulp, strained tomatoes and watermelon rascal, tomato skin, in rotor fermenter, through the heating rotation; Slurries are contacted with skin slag and robust fibre fully; Go out watermelon through the fermentation immersion liquid, organic acid such as the natural component that is had in the tomato, especially Lyeopene and oxysuccinic acid, Hydrocerol A and glucose, tartaric acid, enzyme, both played and prevent skin slag and zymic deposition in conventional fermenting process; And skin slag and the robust fibre effect that is difficult to ferment; Improve antibacterial, anticorrosion, the oxidation resistant ability of wine body self again, kept natural aromatoising substance of watermelon and tomato and nutritive and health protection components, kept watermelon, tomato natural colored; Make watermelon wine color, pure various, mouthfeel is submissive, carefully refined.The typicalness that is being full of watermelon wine has the fermentation odor type of watermelon and tomato wine again.
Following specific embodiment; Having chosen concrete processing parameter is illustrated (on the usage of trade; Thousand marks of indicated concentration often are abbreviated as molecule itself, write a Chinese character in simplified form such as 0.5 ‰ and do 0.5), in fact; Adopt the occurrence that matees arbitrarily in each process parameters range of confirming in the aforementioned techniques scheme, all can realize satisfied technique effect.
Instance one
The watermelon that (1) will clean, tomato are adopted the electric and gas dual purpose box sterilization, and temperature reaches 95 ℃, sterilizes respectively 5-8 minute, dries up epidermis moisture; (2) get the watermelon rascal, the slurrying respectively of flesh of Pulp Citrulli and tomato, it is the broken end below the 2mm that the watermelon rascal is processed particle diameter; (3) get Citrullus vulgaris pulp and strained tomatoes in proportion respectively and mix, wherein: Citrullus vulgaris pulp 48%, strained tomatoes 45%, watermelon rascal broken last 7% with the broken foam of watermelon rascal; (4) distiller's yeast of adding 60 fermentation emulsion in mixed pulp, 0.8 saccharifying enzyme; Wherein contain high temperature resistant distiller's yeast 0.5 ‰ in the distiller's yeast fermentation emulsion; (5) fermentation, wherein the primary fermentation temperature is 20 ℃, ferments to get into high temperature upset fermentation (rotation fermentation) after 24 hours; 38 ℃ of temperature, the sugar degree of fermenting after 24 hours its fermented liquid is adjusted to 10%, changes the normality fermentation over to; In the normality fermentation stage; Earlier temperature is controlled at 35 ℃, reduces to 20 ℃ gradually after 24 hours, fermented again 5 days; (6) when the fermented liquid sugar degree is stabilized in 0.5 left and right sides, carry out slag liquid and separate, and with adding the 2g tannin in the separating obtained wine liquid composition, continuing fermentation is 5 days again; (7) after the wine liquid clarifying treatment of fermentation again, add 2.0 vast sea wine charcoal JT-201, pH value is adjusted in 4.5, store 10 months; (8) filter employing microporous membrane cloth and filter, remove the above impurity of 0.4um; (9) anticorrosion, add the streptococcus acidi lactici that accounts for total amount 0.35; (10) sterilization.Wine liquid is through being preheated to 105 ℃, sterilization 5 seconds; (11) hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Instance two
(1) under the condition of 2.0 ℃ of water temperatures, with the watermelon that cleaned, tomato is put into the aqueous solution of chlorine dioxide of 40PPM respectively, soaks respectively 2-4 hour; (2) get the watermelon rascal, being ground into particle diameter is the broken foam below the 2mm; Flesh of Pulp Citrulli, tomato slurrying respectively; (3) get Citrullus vulgaris pulp and strained tomatoes in proportion and mix with the broken foam of watermelon rascal, wherein Citrullus vulgaris pulp 52%, strained tomatoes 40%, watermelon rascal broken last 8%; (4) distiller's yeast of adding 55 fermentation emulsion in the watermelon mixed serum, 0.9 saccharifying enzyme; Wherein contain high temperature resistant distiller's yeast 4.5 ‰ in the distiller's yeast fermentation emulsion; (5) fermentation, wherein: 18 ℃ of primary fermentation temperature, fermenting got into high temperature upset fermentation in 24 hours, 39 ℃ of temperature, fermenting was adjusted to 10% with its fermented liquid sugar degree after 22 hours; Change the normality fermentation over to, in the normality fermentation stage, earlier temperature is controlled at 36 ℃, reduce to 18 ℃ gradually after 22 hours, fermented again 5 days; 6) when the fermented liquid sugar degree is stabilized in 0.5 left and right sides, stop fermentation at once, carry out slag liquid and separate, and in separating obtained wine liquid composition, add the 3g tannin, continuing fermentation is 5 days again; (7) after the wine liquid clarifying treatment of fermentation again, add 4.0 vast sea wine charcoal JT-201, pH value is controlled under 4.5 the condition and stores 10 months; (8) filter the employing microporous membrane and add membrane filtration; (9) anticorrosion: as to add the streptococcus acidi lactici that accounts for total amount 0.3; (10) sterilization: wine liquid is through being preheated to 105 ℃, sterilization 5 seconds; (10) can is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Instance three
(1) under the condition of 3.0 ℃ of water temperatures, with the watermelon that cleaned, tomato is put into the aqueous solution of chlorine dioxide of 45PPM respectively, soaks respectively 3-6 hour; (2) get the watermelon rascal, be ground into broken foam; Flesh of Pulp Citrulli, tomato slurrying respectively, (3) get Citrullus vulgaris pulp in proportion and strained tomatoes mixes with the broken foam of watermelon rascal, and wherein Citrullus vulgaris pulp 56%; Strained tomatoes 36%; The watermelon rascal is broken last 8%, and (4) add 50 distiller's yeast fermentation emulsion, 1.0 saccharifying enzyme in the watermelon mixed serum; Wherein contain high temperature resistant distiller's yeast 1.5 ‰ in the distiller's yeast fermentation emulsion; (5) fermentation was mixed the watermelon mixed pulp, leave standstill thoroughly 60 minute, directly got into high temperature upset fermentation; Wherein: earlier temperature is controlled at 36 ℃, upset fermentation 36 hours is when temperature reaches 40 ℃; The upset fermentation, was carried out slag liquid when temperature natural is reduced to 36 ℃ in constantly stirring and is separated when the fermentation climax gradually is mild to 12 hours; Separating obtained wine liquid is contained sugared composition be adjusted to 8%; Change the normality fermentation over to, in the normality fermentation stage, temperature is controlled at 30 ℃, reduce to 18 ℃ after 20 hours gradually and continue fermentation 9 days more at present; The wine liquid that (6) will ferment again clarification adds 3.0 vast sea wine charcoal JT-203, and temperature is at 10 ℃, and pH value is controlled under 4.0 the situation and stores 26 months; (7) filter adopting microporous membrane to add two films carries out essence and filters; (8) anticorrosion: adopt Sodium dehydroacetate, addition is 0.25 ‰; (9) sterilization.Wine liquid is through being preheated to 100 ℃, sterilization 10 seconds, and hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Instance four
It is 40PPM that the watermelon that (1) will clean, tomato are put into concentration respectively, is heated in 45 ℃ the aqueous solution of chlorine dioxide, soaks respectively to carry out disinfection in 3-6 minute; (2) get the watermelon rascal and be ground into broken foam, flesh of Pulp Citrulli, tomato slurrying respectively; (3) get Citrullus vulgaris pulp and strained tomatoes in proportion and mix with the broken foam of watermelon rascal, wherein Citrullus vulgaris pulp 60%, strained tomatoes 32%, watermelon rascal broken last 8%; (4) the high temperature resistant distiller's yeast fermented-milk liquid of adding total amount 45 ‰ in the watermelon mixed serum, 1.2 ‰ saccharifying enzyme; Wherein contain high temperature resistant distiller's yeast 2.5 ‰ in the distiller's yeast fermentation emulsion; (5) fermentation: the preceding watermelon mixed serum is stirred of fermentation left standstill 60 minutes, directly gets into thermophilic fermentation, and interim elder generation is controlled at 38 ℃ (± 1.0 ℃) with temperature; The upset fermentation, overturn to ferment to 10 hours when temperature reaches 41 ℃ to 34 hours; When the fermentation climax gradually is mild, when temperature is reduced to 36 ℃ gradually naturally in constantly stirring, carries out slag liquid and separate; After the sugar degree of separating obtained wine liquid is adjusted to 8%, change the normality fermentation over to, in the normality fermentation stage, earlier temperature is controlled at 35 ℃; Be cooled to 20 ℃ after 18 hours gradually, continue fermentation 9 days again; (6) the wine liquid clarification that will ferment again adds the vast sea wine charcoal JT-203 that accounts for total amount 4.0, and temperature under the condition of pH value 4.0, stores 26 months at 10 ℃; (7) filter adopting microporous membrane to add two films filters; (8) anticorrosion employing Sodium dehydroacetate, addition is 0.30 ‰; (9) sterilization: wine liquid is through being preheated to 100 ℃ of temperature, sterilization 10 seconds, and hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Embodiment five
(1) under the condition of 3.0 ℃ of natural temperatures, the watermelon that cleaned, tomato are put into the aqueous solution of chlorine dioxide of 45PPM respectively, soaked respectively 3-5 hour; (2) get the watermelon rascal and process the broken end below the particle diameter 2mm, flesh of Pulp Citrulli, tomato slurrying respectively; (3) get Citrullus vulgaris pulp and strained tomatoes in proportion and mix, wherein Citrullus vulgaris pulp 65%, strained tomatoes 28%, watermelon rascal broken last 7% with the broken end of watermelon rascal; (4) the high temperature resistant distiller's yeast fermented-milk liquid of adding 40 in the watermelon mixed serum, 1.4 saccharifying enzyme; Contain high temperature resistant distiller's yeast 0.5-4.5 ‰ in the wherein high temperature resistant distiller's yeast fermented-milk liquid; (5) fermentation: wherein the primary fermentation temperature is 25 ℃, ferment after 22 hours to get into the high temperature upset and ferment, and 38 ℃ of temperature were fermented after 34 hours, and the sugar degree of its fermented liquid is adjusted to 12%, changes the normality fermentation stage over to; In the normality fermentation stage, earlier temperature is controlled at 35 ℃, reduce to 20 ℃ gradually after 24 hours, continue fermentation 5 days again; (6) when the fermented liquid sugar degree is stabilized in 0.5 left and right sides, carry out slag liquid and separate, and in separating obtained wine liquid, add the 4g tannin, continue fermentation 5 days again; (7) after the wine liquid clarifying treatment of fermentation again, add vast sea wine charcoal JT-201 and JT-203, wherein JT-201 is 1.0, and JT-203 is 2.5, and temperature is adjusted in 4.0 at 16 ℃ with pH value, stores 18 months; (8) filter the employing microporous membrane and add membrane filtration; (9) anticorrosion: as to adopt streptococcus acidi lactici and Sodium dehydroacetate to merge and add, be respectively streptococcus acidi lactici 0.25, Sodium dehydroacetate 0.1; (10) sterilization: wine liquid is preheated to 110 ℃, sterilizes for 3 seconds; (11) hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Embodiment six
It is 45PPM that the watermelon that (1) will clean, tomato are put into concentration respectively, is heated in 25 ℃ the aqueous solution of chlorine dioxide, soaks respectively to carry out disinfection in 2-4 minute; (2) get the watermelon rascal process below the particle diameter 2mm broken end, flesh of Pulp Citrulli, tomato slurrying respectively; (3) get Citrullus vulgaris pulp in proportion, strained tomatoes mixes with the broken end of watermelon rascal, wherein Citrullus vulgaris pulp 65%, strained tomatoes 25%, watermelon rascal broken last 10%; (4) in the watermelon mixed serum, add the high temperature resistant distiller's yeast fermented-milk liquid that accounts for total amount 40,1.6 saccharifying enzyme; Contain high temperature resistant distiller's yeast 3.5 ‰ in the wherein high temperature resistant distiller's yeast fermented-milk liquid; (5) fermentation: before the fermentation watermelon mixed serum was stirred, leaves standstill 60 minutes, directly get into high temperature upset fermentation, wherein earlier temperature is controlled at 36 ℃; Fermented 38 hours, and, fermented 8 hours when temperature reaches 42 ℃; When the fermentation climax gradually was mild, in constantly stirring, temperature natural was reduced to 38 ℃; Carry out slag liquid and separate, separating obtained wine liquid sugar degree is adjusted to 8%, change the normality fermentation stage over to; At the normality fermentation stage, earlier leavening temperature is controlled at 36 ℃, reduce to 18 ℃ gradually after 18 hours, continue fermentation 9 days again; (6) after the wine liquid clarifying treatment with fermentation, add vast sea wine charcoal JT-201 and JT203, wherein JT-201 is 1.5, and JT-203 is 2.5, and temperature is at 10 ℃, and pH value is controlled under 4.0 the condition and stores 18 months; (7) filter adopting microporous membrane to add two films carries out essence and filters; (8) anticorrosion: adopt streptococcus acidi lactici and Sodium dehydroacetate to merge and add, wherein streptococcus acidi lactici 0.25, Sodium dehydroacetate 0.18; (9) sterilization: wine liquid is preheated to 110 ℃, sterilizes for 3 seconds; (10) hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Embodiment seven
(1) adopt the continuous atomizing spray mode of steam-type normal pressure that watermelon, tomato after cleaning are carried out sterilization respectively, temperature is 91-95 ℃, time 6-9 minute; Then with purifying waste water normal temperature cooling and wind is heated, with its oven dry through airheater; (2) get the watermelon rascal process below the particle diameter 2mm broken end, flesh of Pulp Citrulli, tomato slurrying respectively; (3) get Citrullus vulgaris pulp in proportion, strained tomatoes mixes with the broken end of watermelon rascal, wherein Citrullus vulgaris pulp 65%, strained tomatoes 25%, watermelon rascal broken last 10%; (4) in the watermelon mixed serum, add the high temperature resistant distiller's yeast fermented-milk liquid that accounts for total amount 40,1.6 saccharifying enzyme; Contain high temperature resistant distiller's yeast 4 ‰ in the wherein high temperature resistant distiller's yeast fermented-milk liquid; (5) fermentation: before the fermentation watermelon mixed serum was stirred, leaves standstill 60 minutes, directly get into high temperature upset fermentation, wherein earlier temperature is controlled at 36 ℃; Fermented 38 hours, and, fermented 8 hours when temperature reaches 42 ℃; When the fermentation climax gradually was mild, in constantly stirring, temperature natural was reduced to 36 ℃; Carry out slag liquid and separate, separating obtained wine liquid sugar degree is adjusted to 12%, change the normality fermentation stage over to; At the normality fermentation stage, earlier leavening temperature is controlled at 36 ℃, reduce to 18 ℃ gradually after 18 hours, continue fermentation 9 days again; (6) after the wine liquid clarifying treatment with fermentation, add vast sea wine charcoal JT-201 and JT203, wherein JT-201 is 1.5, and JT-203 is 2.5, and temperature is at 10 ℃, and pH value is controlled under 4.0 the condition and stores 26 months; (7) filter, adopt associating of kieselguhr filter and microporous membrane filters and usefulness, remove impurity and mikrobe below the 0.1um; (8) anticorrosion: as to adopt the POTASSIUM SORBATE GRANULAR WHITE of 0.4-0.6 to carry out anticorrosion; (9) sterilization: wine liquid is preheated to 110 ℃, sterilizes for 3 seconds; (10) hot filling is to finished product.
The watermelon wine product that makes has kept watermelon and natural aromatoising substance and the nutritive and health protection components of tomato, has kept watermelon, tomato natural colored, and watermelon wine fermentation is aromatic, and submissive, the thin refined self-preserving of mouthfeel, resistance of oxidation are strong.
Claims (7)
1. the preparation method of a watermelon wine may further comprise the steps:
(1) watermelon, the tomato disinfection after will cleaning;
(2) get the watermelon rascal, the watermelon rascal is ground into broken foam, flesh of Pulp Citrulli and tomato make Citrullus vulgaris pulp and strained tomatoes respectively;
(3) the broken foam of step (2) gained Citrullus vulgaris pulp, strained tomatoes, watermelon rascal is mixed obtain mixed serum, by massfraction, Citrullus vulgaris pulp 48-65% wherein, strained tomatoes 25-45%, the broken foam 7-10% of watermelon rascal;
(4) adding accounts for the high temperature resistant distiller's yeast fermented-milk liquid of mixed serum total amount 30-80 ‰ and the saccharifying enzyme of 0.5-1.8 ‰ in said mixed serum, contains high temperature resistant distiller's yeast 0.5-4.5 ‰ in the wherein high temperature resistant distiller's yeast fermented-milk liquid; Ferment then;
Said fermentation specifically may further comprise the steps
(4.1) thermostatically controlled of thermophilic fermentation thermophilic fermentation temperature is at 36-42 ℃, and fermentation time is 8-38 hour;
(4.2) after thermophilic fermentation finishes, fermented liquid is carried out the separation of slag liquid obtain elementary wine liquid, add white sugar then, the elementary wine liquid sugar degree that separation is obtained is adjusted to 6-12%; Change step (4.3) normality fermentation stage again over to and continue fermentation;
(4.3) normality fermentation
At first leavening temperature is controlled at 30-38 ℃, ferments after 16-36 hour, reduce to 18-24 ℃ naturally, continue fermentation after 5-9 days as wine liquid;
Perhaps said fermentation specifically may further comprise the steps
(4.00) primary fermentation, temperature 10-25 ℃, time 12-36 hour;
(4.01) thermophilic fermentation, thermostatically controlled be at 36-42 ℃, time 18-38 hour;
The sugar degree of (4.02) adding the fermented liquid that white sugar obtains after with thermophilic fermentation is adjusted to 6-12%; (4.03) normality fermentation
At first leavening temperature is controlled at 30-38 ℃, ferments after 18-36 hour, reduce to 15-25 ℃ naturally, continue fermentation 5-9 days; Carry out the separation of slag liquid then and obtain wine liquid;
(5) store
In the wine liquid of step (4) gained, adding the vast sea wine charcoal that accounts for former vinosity amount 0. 5-5.0 ‰; Store 300-800 days then, storing temp is at 8-18 ℃, and pH is at 4.0-5.0; Obtain former wine;
(6) the former wine that step (5) is obtained filters and rotproofing;
(7) finished product packing
Finished product packing is that the former wine after filtration and the rotproofing is carried out vacuum deaeration and Ultra High Temperature Short Time, and hot filling, vacuum-pumping and sealing finally obtain the watermelon wine product then.
2. the preparation method of watermelon wine according to claim 1 is characterized in that: it all is to adopt the screw settling centrifugation technique that said slag liquid separates, and fermented liquid is separated take off wine, obtains said wine liquid.
3. the preparation method of watermelon wine according to claim 1; It is characterized in that: the described vast sea wine of step (5) charcoal is to account for the vast sea wine charcoal JT-203 of former vinosity amount 0.5-5.0 ‰ or the vast sea wine charcoal JT-201 of 0.5-4.0 ‰; Perhaps adopting vast sea wine charcoal JT-201 and JT-203 to mix uses; Mix when using wherein that JT-201 is 0.5-2.0 ‰, JT-203 is 1.0-3.0 ‰.
4. the preparation method of watermelon wine according to claim 1 is characterized in that: the described filtration of step (6), adopt microporous membrane filters or kieselguhr filter, and perhaps adopt associating of kieselguhr filter and microporous membrane filters and usefulness; Described anticorrosion, employing accounts for the streptococcus acidi lactici of the former wine total amount 0.15-0.45 ‰ after the filtration, perhaps adopts the Sodium dehydroacetate that accounts for total amount 0.20-0.50 ‰, perhaps takes 0.10-0.30 ‰ streptococcus acidi lactici and 0.08-0.20 ‰ Sodium dehydroacetate to merge and adds.
5. the preparation method of watermelon wine according to claim 1 is characterized in that: the vacuum deaeration in the step (7) is to adopt the vacuum deaeration machine to realize; Ultra High Temperature Short Time is to adopt tubular type Ultra High Temperature Short Time unit to realize, the treatment temp of Ultra High Temperature Short Time is 115-135 ℃, time 2-4 second.
6. the preparation method of watermelon wine according to claim 1 is characterized in that:
Disinfecting in the step (1) is to adopt the continuous atomizing spray mode of steam-type normal pressure that watermelon, tomato after cleaning are carried out sterilization respectively, and temperature is 91-95 ℃, time 6-9 minute; Then with purifying waste water normal temperature cooling and wind is heated oven dry through airheater;
Perhaps disinfecting in the step (1) is with soaking natural temperature 2-6 ℃ 3-6 hour in the watermelon after cleaning, the aqueous solution of chlorine dioxide that tomato is dropped into 35-55PPM respectively;
Perhaps disinfecting in the step (1) is the aqueous solution of chlorine dioxide that adopts 35-55PPM, is heated to 15-45 ℃, and the watermelon tomato of cleaning was soaked respectively 6-9 minute.
7. according to the preparation method of the arbitrary described watermelon wine of claim 1 to 6, it is characterized in that: be to add white sugar sugar degree is adjusted to 8-10% in step (4.2) or the step (4.02).
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| CN1683502A (en) * | 2005-02-08 | 2005-10-19 | 冷博 | Brewed fruit wine and its preparing method |
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