CN102250717A - Novel method for processing fruit and vegetable by full brewing - Google Patents
Novel method for processing fruit and vegetable by full brewing Download PDFInfo
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Abstract
The invention relates to the field of deep processing of fruit and vegetable, and especially to the technology of using fruit and vegetable for wine brewing and preparation of edible powder and cosmetic products. The invention is characterized in that: according to the novel method, the whole of fruit and vegetable is brewed and residual wine dregs from brewage of vegetable and fruit wine are utilized to produce vegetable and fruit powder and cosmetic skin care ointment or liquid, so a novel technical combination for comprehensive utilization of fruit and vegetable resources is provided and a plurality of varieties of new products are produced, thereby substantially improving the utilization rate of fresh vegetable fruit of existing technologies of deep processing.
Description
Technical field
The present invention relates to fruit, field of vegetable deep-processing, especially the technology of edible powder, cosmetics is made wine, made to fruit, vegetables.
Background technology
Fresh fruit, vegetables are rich in rich nutrient contents, be requisite food during people live, along with people's living standard improves, and the updating of foods processing technique, occurred more and more with fruit, vegetables are the nonstaple food that raw material is processed into, for example the fruit (vegetables) juice, fruit wine, fruit (vegetables) is dried etc., various in style, can satisfy the different demand of people, also can alleviate fresh fruit, the short pressure that brings to peasant household of fresh-keeping of vegetables phase, but existing fruit, in the vegetable deep-processing technology, often product is single, low to raw-material utilization ratio, for example produce fruit wine, fruit juice only utilized fruit syrup, a large amount of pulp are abandoned, to fruit, the utilization ratio of vegetables is low, has no small waste, thereby research seems very valuable with the complete processing that the full vegetables of full fruit all make full use of.
Summary of the invention
The object of the present invention is to provide the combination of one group of comprehensive utilization fruit and vegetable resource new technology, i.e. one group of new technology combination combines with raw material modulation, compounding technique with one group of new development of raw materials, produces several groups of product innovations.
The invention discloses a kind of usefulness and make the novel method of mode entirely fruit and vegetable processing, it is characterized in that using the full fruit full stand fermentation of fruit and vegetable, be that fruit, vegetables are not shelled, do not remove the peel, not stoning, do not remove son, whole fermentation after fragmentation, brewage 3-18 ° of dry type, half-dry type, sweet type and expansion type vegetables and fruits wine, produce the brandy type vegetables and fruits wine of alcoholic strength 18-72 single variety or bulk variety, produce the vegetables and fruits cream liquid that edible vegetables and fruits powder and beauty and skin care are used, concrete steps are as follows:
A, make the technology of 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and fruit and vegetable wine entirely:
(1) will intend putting in order above 70% ripening degree fruit and vegetable on the whole of processing, clean surface and rejecting are living, bad, rotten, mashed etc.;
(2) after independent one or more of the fruit and vegetable that above-mentioned arrangement was cleaned mix, carry out fragmentation;
(3) fruit and vegetable after the fragmentation is put into fermentor tank;
(4) put into some sucrose, fruit wine active dry yeast, pyrosulfite, polygalacturonase and water;
(5) leavening temperature is controlled at 18-30 degree centigrade; Fermentation time was controlled at 7-10 days; Pol in the wine body is zero or when being close to zero, and carries out natural sedimentation and separates;
(6) with the isolating mode of natural sedimentation clear juice is taken out, put into juice fermentor tank clearly, taking-up simultaneously contains the very high schlempe of wine liquid measure, and it is freezing to put into refrigerator-freezer;
(7) clear juice fermentation and termination: clear juice continues fermentation 8-12 days; Leavening temperature is controlled at the 18-22 degree, when needing to stop fermentation, adds a certain amount of pyrosulfite (adding 50-80 gram pyrosulfites in every cubic metre of clear juice) in clear juice;
(8) separate melt cinder once more: before clear juice fermentation stops, need isolate supernatant juice and schlempe once more, isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, it is freezing that isolated schlempe is also put into refrigerator-freezer;
(9) storage: need carry out the routine maintenance management in the storage process, tank switching removes schlempe in good time, and the stability of wine body is assessed, and regularly detects free SO
2Content and the changing conditions of physical and chemical index, according to circumstances or play glue to filter respective handling; Minimum half a year in storage time, 3 years better;
(10) coarse filtration: removing impurity, realize the clarification of wine body and remove microorganism, is exactly work in-process, i.e. the former wine of the dry type of 3-18 alcoholic strength;
(11) allotment: the former wine wine of the dry type of 3-18 alcoholic strength body composition and sense organ are comprehensively adjusted, needs according to final market, with the former wine of the dry type of aforementioned production, fruit wine, vegetable liquor and the fruit and vegetable wine of allotment 3-18 alcoholic strength, various single varieties or bulk variety, dry type, half-dry type, sweet type and expansion type;
(12) clarification: allotment backsight wine body situation, by clarifying (will add in the wine body of every cubic metre of volume in 600 grams-1000 gram bentonite, every cubic metre of volume wine body and will add 30 grams-50 gram polygalacturonases) with bentonite and polygalacturonase behind the lab scale;
(13) smart filter: removing impurity once more, realize the clarification of wine body and remove microorganism, is exactly finished wine;
(14) can:, be filled into bottle respectively to through the various single varieties of smart filter or fruit wine, vegetable liquor and the fruit and vegetable wine of bulk variety;
(15) check: clean with broken back, clear juice fermentation before, before the storage, all there is an inspection process allotment back, coarse filtration with smart filter back and can front and back;
(16) product: fruit wine, vegetable liquor and the fruit and vegetable wine of the 3-18 alcoholic strength of aforementioned allotment, various single varieties or bulk variety, dry type, half-dry type, sweet type and expansion type, behind the filling bottle, be product respectively, can sell and consume behind the warehouse-in.
B, a kind of use make the production technique that isolated schlempe in 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and the fruit and vegetable wine process is produced the brandy type fruit wine of 18-72 ° of single variety of alcoholic strength or bulk variety, brandy type vegetable liquor, brandy type fruit and vegetable wine entirely in above-mentioned production, it is characterized in that concrete steps are as follows:
(1) takes off liquid: aforementioned full wine is brewageed in the process of fruit, vegetable liquor of 3-18 alcoholic strength, all previous separation (with before adding bentonite and separating) goes out contains the high freezing schlempe of wine liquid measure, by dehydration and drying plant, thoroughly liquid (water and alcohol etc.) is wherein extracted;
(2) distillation: will take off liquid that liquid extracts and carry out the former wine of brandy type fruit and vegetable that distill repeatedly (depend on the number of degrees of wishing the brandy that obtains here, the number of degrees of are high more, and the distillatory number of times is many more) is produced the 18-75 alcoholic strength; Account for the wine of the 1-1.5% of total amount at every turn, all put in addition;
(3) storage: the former wine of brandy type that will extract after will distilling is put into jar and is deposited, and need carry out the routine maintenance management in the storage process, and the stability of wine body is assessed, and regularly detects the changing conditions of various physical and chemical indexs, according to circumstances respective handling;
(4) coarse filtration: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain work in-process;
(5) allotment: brandy type fruit and vegetable former wine wine body composition and sense organ to the 18-75 alcoholic strength are comprehensively adjusted, needs according to final market, with the former wine of the various number of degrees of aforementioned production, fruit wine, vegetable liquor and the fruit and vegetable wine of brandy type allotment 18--72 alcoholic strength, various single varieties or bulk variety;
(6) clarification: allotment backsight wine body situation, if desired, just by using bentonite, polygalacturonase clarification behind the lab scale;
(7) smart filter: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain finished product;
(8) can: fruit wine, vegetable liquor and fruit and vegetable wine to through the brandy type of the various single varieties of smart filter or bulk variety are filled into bottle respectively;
(9) check: before taking off liquid, before the distillation, before the storage, all there is an inspection process allotment back, clarification with smart filter back and can front and back;
(10) product: fruit wine, vegetable liquor and the fruit and vegetable wine of the brandy type 18--75 alcoholic strength of aforementioned allotment, various single varieties or bulk variety, behind the filling bottle, be product respectively, can sell and consume behind the warehouse-in.
C, a kind of technology of utilizing isolated schlempe production fruit powder, Vegetable powder, fruit and vegetable powder in above-mentioned production fruit wine, vegetable liquor, the vegetables and fruits wine process is characterized in that concrete processing step is as follows:
(1) takes off liquid: aforementioned full wine is brewageed in the process of fruit, vegetable liquor of the single variety of 3-18 alcoholic strength and bulk variety, the schlempe that all previous separation (separating preceding with adding bentonite) goes out, stored frozen is after for some time, with dehydration and drying plant, thoroughly liquid (water and alcohol etc.) is wherein thoroughly extracted, make schlempe become water ratio try one's best low fruit, dried vegetable clinker;
(2) arrangement: aforementioned schlempe is taken off the dried clinker of the fruit and vegetable of separating behind the liquid put in order, reject edible seed and the cot slag of some of them influence;
(3) pulverize: use ultrafine crusher, the aforementioned very high schlempe of wine liquid measure that contains is taken off fruit, the dried vegetable clinker of separating behind the liquid, pulverize respectively, produce fruit powder, Vegetable powder and the fruits and vegetables powder of various order numbers;
(4) storage: the aforementioned fruit powder that is made into, Vegetable powder and fruits and vegetables powder are spent refrigeration or freezer storage between the 40 degrees below zero 0;
(5) allotment:,, be deployed into fruit powder, Vegetable powder and the fruits and vegetables powder of single variety and bulk variety according to market demand with aforesaid fruit powder, Vegetable powder and fruits and vegetables powder; Part fruit powder, Vegetable powder and fruits and vegetables powder can also clean with other fresh fruit, broken, dehydration, pulverize the back and mix making fruits and vegetables electuary;
(6) product: according to market demand,, do not add anything, pour into capsule and tinfoil paper paper bag respectively with modulated fruit powder, Vegetable powder and the fruits and vegetables powder that is made into single variety and bulk variety; Or adding starch is made into tablet; Or become raw material, be added in other product, be made into and in the past different Fruit candy, vegetables sugar, fruits and vegetables sugar and fruit syrup, vegetables juice, garden spgarden stuff etc., become people special, easily, new food efficiently.
D, use above-mentioned and brewage that the wine that produces in the vegetable and fruit wine process is clay makes fruit cream liquid, vegetables cream liquid and the fruits and vegetables cream liquid that unedible health-care and skin-care is used:
(1) makes: the wine mud that obtains when clarifying the wine body (or being commonly called as the wine pin) and be used in a wine (the distill repeatedly minuent fruit and vegetable wine that obtains when distilling low alcohol with the interpolation bentonite, when making cognac, the wine body of preceding 1-1.5% during each the distillation) allotment is blent, produce single variety and bulk variety, be used for fruit cream liquid, vegetables cream liquid and the fruit and vegetable cream liquid of skin care;
(2) storage: to producing single variety and bulk variety, the fruit cream liquid, vegetables cream liquid and the fruit and vegetable cream liquid that are used for skin care (needs of the skin care of human body) are distinguished freezer storage;
(3) allotment: with freezer storage fruit cream liquid, vegetables cream liquid and fruit and vegetable cream liquid after the some time, be deployed into the cream liquid of various single varieties and bulk variety by market demand, finished product;
(4) product: again with finished product through the storage more than half a year, just can be canned go into bottle, go into box, go into cup, go into pipe, the warehouse-in back is waited for and being sold and use then.
Owing to take above-mentioned Technology, the present invention has following typical advantages:
(1) owing to adopt to add sugar, water and zymic mode, all fruit and vegetables can be made, the single variety of helping wine and the low fruit wine of bulk variety, low vegetable liquor, low fruit and vegetable wine can both be made;
(2) owing to adopt the mode of full fruit, the broken secondary fermentation of full vegetables, complete nutrients in the skin base of leaf of fruit and vegetables all can remain, under the zymic promoter action, conversion of glucose is in the process of alcohol, both can suppress assorted bacterium, prolong the preservation period of the effective constituent of fruit and vegetable, some composition of fruit and vegetable is elevated, more help the edible of people and use;
(3) owing to adopt fruit and vegetable and two and the plural fruit of independent kind, vegetables, the kind of fruit and vegetable, mix the Technology of fermentation by a certain percentage, or aforementioned fermentation intact after, the Technology of blending is just allocated in two or more single variety fermentations, just can be with new mode, new form, what expression China was traditional soaks various medicines with high spirit, fruit, the theory of vegetables, make full wine fruit wine and full wine vegetable liquor also can possess the advantage of traditional soaking wine, and avoided traditional soaking wine to want high wine and immersion for a long time, just can obtain the difficulty of product; Substitute the mode of soaking wine with fermented wine, on local flavor and mouthfeel, may have the unthinkable breakthrough of people;
(4) owing to adopt the Technology of full fruit, the broken secondary fermentation of full vegetables, and to containing the very high schlempe of wine liquid measure through natural sedimentation after the fermentation, take off liquid with modern dehydration equipment and drying plant, then, on the one hand, making of the distill repeatedly mode is the fruit and vegetable cognac, on the one hand, make fruit, the Vegetable powder of ultra-fine order number and even cell wall breaking degree of the mode pulverizing, both realized not having the slag discharging, reduced the pressure of environmental pollution, the more important thing is, can find that the thing that was considered as refuse in the past has the value of comprehensive utilization, and even new discovery is arranged;
(5) be worth should be mentioned that especially, as long as 1. the ripening degree of the available fruit and vegetable of the present invention has reached more than the 70-75%; 2. full fruit, full vegetables all utilize, and can keep whole or most nutritive ingredients of fruit and vegetable; 3. the development and use of fruits and vegetables powder can be so that the Development and Production of ready-to-eat, and especially single variety is made, many kinds mixed preparing, and more feasible " compound " when edible becomes possibility;
(6) utilize fruit and vegetable to produce the cognac of the low full wine brewing and the different number of degrees, especially utilize the clarification schlempe after fermenting to produce the fruit and vegetable powder, both filled up the market product blank, make that the product structure in market is more complete, enriched people's life, can also increase the approach that solves the agriculture, rural areas and farmers problem, the more important thing is to have the considerable influence that acts on to raising Chinese, plantation, processing, production and even the economy and society efficient of Chinese Enterprise, quality of the life.
Embodiment
Embodiment 1,
Select for use apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) to do raw material
1, makes full 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and the fruit and vegetable wine made
(1-1) clean: ripening degree is reached with the apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) that surpasses 70% clean, go corruption (do not remove the peel, not stoning, do not remove son);
(1-2) fragmentation: with apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.), broken separately or mixing back fragmentation by a certain percentage;
(1-3) go into jar: separately or mix full liquid after the fragmentation with apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) etc., import fermentor tank respectively through check, and, put into some sucrose, pyrosulfite, polygalacturonase and fruit wine active dry yeast according to the dry type wine requirement that the 3-18 alcoholic strength is produced in expection;
Put into the quantity of sucrose, the number of degrees that are the wine brewageed by hope are controlled, concrete calculating is per 1000 CC fruit, the fructose that contains in the vegetables, glucose has several grams, then, exchange the experience ratio of 1% alcoholic strength for according to the pol of 1.6--1.8%, add sucrose, as, 5% fructose is contained in fruit Central Plains, brewage the fruit wine of 12% alcoholic strength, need pol to reach 19.2-21.6%, therefore need to improve or increase by 14.2-16.6% pol, like this, per 1000 CC volume fruit, just need put into 142 grams-166 gram sucrose, the fruit of per 1 cubic metre of volume will be put into 142-166 kilogram sucrose.
Put into how much fruit wine active dry yeast, depend on the situation, temperature condition of raw material etc., but normally determine,, put into 0.18-0.22 kilogram of fruit wine active dry yeast as per 1 ton of volume fruit according to 1.8-2.2/10000ths.
The quantity of putting into pyrosulfite is to need the quantity of free SO2 to control by the fermentation object, put-focus sulphite is used for anticorrosion, fresh-keeping, the bacterium that suppresses to mix, put into the 80-140 gram for normally per 1 cubic metre, during to finished wine, can also possess the 20-30 gram in the wine per ton, just more satisfactory.
Put into polygalacturonase and be pure for the clarification that guarantees wine and color, per 1 cubic metre needs to put into the 80-120 gram approximately.
Water is used for melting sucrose, fruit wine active dry yeast, pyrosulfite, polygalacturonase and uses, and is concrete just enough.
(1-4) fermentation: dipping fermentation (promptly full fruit fermentation or the fermentation of band slag) 7-10 days, leavening temperature is controlled at 18 degrees centigrade to 30 degrees centigrade, and is in this scope, low more in principle good more;
(1-5) separate: carry out natural separation after full fruit full stand is fermented, clear juice is taken out, put into juice fermentor tank clearly, will contain the wine schlempe and take out, it is freezing to put into refrigerator-freezer;
(1-6) clear juice fermentation: clear juice fermentation 10 days, leavening temperature is controlled at the 18-22 degree, adds a certain amount of pyrosulfite, adds 50-80 gram pyrosulfites in every cubic metre of clear juice, stops fermentation;
(1-7) separate once more: before clear juice fermentation stops fermentation, isolate supernatant juice and schlempe once more, isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, it is freezing that isolated schlempe is put into refrigerator-freezer;
(1-8) storage: need carry out the routine maintenance management in the storage process, tank switching removes schlempe in good time, and the stability of wine body is assessed, and regularly detects free SO
2Content and the changing conditions of physical and chemical index, according to circumstances or play glue to filter respective handling;
(1-9) coarse filtration: remove impurity, realize the clarification of wine body and remove microorganism;
(1-10) allotment: wine body composition and sense organ are comprehensively adjusted, needs according to final market, with the former wine of the dry type of aforementioned production, apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine of allotment 3-18 alcoholic strength, various single varieties or bulk variety, dry type, half-dry type, sweet type and expansion type;
(1-11) clarification: allotment backsight wine body situation, by clarifying with bentonite, polygalacturonase behind the lab scale;
(1-12) smart filter: remove impurity once more, realize the clarification of wine body and remove microorganism;
(1-13) can:, be filled into bottle respectively to through the various single varieties of smart filter or the fruit wine of bulk variety;
(1-14) check: clean with broken back, clear juice fermentation before, before the storage, all there is an inspection process allotment back, coarse filtration with smart filter back and can front and back;
(1-15) finished product: apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine of the 3-18 alcoholic strength of aforementioned allotment, various single varieties or bulk variety, dry type, half-dry type, sweet type and expansion type, respectively behind the filling bottle, be finished product, can sell and consume behind the warehouse-in.
2, make brandy type fruit wine, brandy type vegetable liquor, the brandy type fruit and vegetable wine of 18-72 ° of single variety of alcoholic strength or bulk variety
(2-1) take off liquid: aforementioned full wine is brewageed in the process of apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) wine of 3-18 alcoholic strength, the schlempe that all previous separation (separating preceding with adding bentonite) goes out, with various dehydrations and drying plant, thoroughly liquid (water and alcohol etc.) is wherein extracted;
(2-2) distillation: will take off the liquid that liquid extracts and carry out distill repeatedly (each wine is all put in addition), according to market demand, produce brandy type apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the former wine of fruit of 18-75 alcoholic strength;
(2-3) storage: the former wine that will extract after will distilling is put into jar and is deposited, and need carry out the routine maintenance management in the storage process, and the stability of wine body is assessed, and regularly detects the changing conditions of various physical and chemical indexs, according to circumstances respective handling;
(2-4) coarse filtration: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain work in-process;
(2-5) allotment: brandy type apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the former wine wine of fruit body composition and sense organ to the 18-75 alcoholic strength are comprehensively adjusted, needs according to final market, with the former wine of the various number of degrees of aforementioned production, apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine of brandy type allotment 18--75 alcoholic strength, various single varieties or bulk variety;
(2-6) clarification: allotment backsight wine body situation, if desired, just by using bentonite, polygalacturonase clarification behind the lab scale;
(2-7) smart filter: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain finished product;
(2-8) can: apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine to through the brandy type of the various single varieties of smart filter or bulk variety is filled into bottle respectively;
(2-9) check: before taking off liquid, before the distillation, before the storage, all there is an inspection process allotment back, clarification with smart filter back and can front and back;
(2-10) product: apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine of the brandy type 18--75 alcoholic strength of aforementioned allotment, various single varieties or bulk variety, behind the filling bottle, be product respectively, can sell and consume behind the warehouse-in.
3, make fruit powder, vegetables part, vegetables and fruits powder
(3-1) take off liquid: aforementioned full wine is brewageed in the process of the single variety of 3-18 alcoholic strength and the apple of bulk variety (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) wine, the schlempe that all previous separation (separating preceding with adding bentonite) goes out, with various dehydrations and drying plant, thoroughly liquid (water and alcohol etc.) is wherein thoroughly extracted, make schlempe become the water ratio dried clinker of low apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) of trying one's best;
(3-2) arrangement: aforementioned schlempe is taken off the dried clinker of separating behind the liquid of apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) put in order;
(3-3) pulverize: use ultrafine crusher, aforementioned schlempe is taken off apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the raisin clinker of separating behind the liquid, pulverize respectively, produce apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) powder of various order numbers;
(3-4) storage: aforesaid apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) powder is spent 0 and stored between the 40 degrees below zero;
(3-5) allotment:,, be deployed into apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) powder of single variety and bulk variety according to market demand with aforesaid apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) powder;
(3-6) product: according to market demand, with modulated apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) powder that is made into single variety and bulk variety, pour into capsule and tinfoil paper paper bag respectively, or adding starch is made into chankings, vegetables sheet and fruit-vegetable piece, or become raw material, be made into and in the past different apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) Fruit candy and apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) fruit syrup etc., become people special, easily, new food efficiently.
4, make beauty and skin care fruit cream, vegetables cream and vegetables and fruits cream
(4-1) make: the wine mud that obtains when clarifying the wine body (or being commonly called as the wine pin) and be used in a wine (distill repeatedly minuent apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) wine that obtains when distilling low alcohol with the interpolation bentonite, when making cognac, the wine body of preceding 1-1.5% during each the distillation) allotment is blent, produce single variety and bulk variety, be used for apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the cream liquid of skin care;
(4-2) storage: to producing single variety and bulk variety, apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the cream liquid that is used for skin care (needs of the skin care of human body) is distinguished freezer storage;
(4-3) allotment: with freezer storage apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) cream liquid after the some time, be deployed into apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) the cream liquid of various single varieties and bulk variety by market demand, finished product;
(4-4) product: again with finished product through the storage more than half a year, just can be canned go into bottle, go into box, go into cup, go into pipe, the warehouse-in back is waited for and being sold and use then.
Case study on implementation 2 selects for use pineapple (Hylocereus undatus, banana, honey raisin tree etc.) to do raw material
Processing step is identical with embodiment 1.
Case study on implementation 3 selects for use mango (peach, apricot, Lee, date, red bayberry etc.) to do raw material
Processing step and embodiment 1 identical (do not exist together, just before pulverizing, fruit stone is taken out).
Case study on implementation 4 selects for use tomato (capsicum, eggplant etc.) to do raw material
Processing step is identical with embodiment 1.
Case study on implementation 5 selects for use Radix Dauci Sativae (white turnip, white turnip, kohlrabi, rhizoma Gastrodiae, cucumber, wax gourd, watermelon, pumpkin, hami melon, muskmelon etc.) to do raw material
Processing step is identical with embodiment 1.
Case study on implementation 6 selects for use Cauliflower (purple cabbage, wild cabbage, cabbage mustard, leek, green onion, onion, garlic, wheat seeding etc.) to do raw material
Processing step is identical with embodiment 1.
Case study on implementation 7 selects for use pineapple, honey raisin tree, leek, wheat seeding to do raw material
Processing step is identical with embodiment 1.
Claims (1)
1. one kind with the novel method of full wine mode to fruit and vegetable processing, it is characterized in that using the full fruit full stand fermentation of fruit and vegetable, be that fruit, vegetables are not shelled, do not remove the peel, not stoning, do not remove son, whole fermentation after fragmentation, brewage 3-18 ° of dry type, half-dry type, sweet type and expansion type vegetables and fruits wine, produce the brandy type vegetables and fruits wine of alcoholic strength 18-72 single variety or bulk variety, produce the vegetables and fruits cream liquid that edible vegetables and fruits powder and beauty and skin care are used, concrete steps are as follows:
A, make the technology of 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and fruit and vegetable wine entirely:
(1) will intend putting in order above 70% ripening degree fruit and vegetable on the whole of processing, clean surface and rejecting are living, bad, rotten, mashed etc.;
(2) after independent one or more of the fruit and vegetable that above-mentioned arrangement was cleaned mix, carry out fragmentation;
(3) fruit and vegetable after the fragmentation is put into fermentor tank;
(4) put into sucrose, fruit wine active dry yeast, pyrosulfite, polygalacturonase and water;
(5) leavening temperature is controlled at 18-30 degree centigrade; Fermentation time was controlled at 7-10 days; Pol in the wine body is zero or when being close to zero, and carries out natural sedimentation and separates;
(6) after fruit full stand dipping ferments entirely, with the isolating mode of natural sedimentation clear juice is taken out, put into juice fermentor tank clearly, taking-up simultaneously contains the very high schlempe of wine liquid measure, and it is freezing to put into refrigerator-freezer;
(7) clear juice fermentation and termination: clear juice fermentation 8-12 days; Leavening temperature is controlled at the 18-22 degree, when needing to stop fermentation, adds a certain amount of pyrosulfite in clear juice, adds according to adding 50-80 gram pyrosulfites in every cubic metre of clear juice;
(8) separate melt cinder once more: before clear juice fermentation stops, need isolate supernatant juice and schlempe once more, isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, it is freezing that isolated schlempe is also put into refrigerator-freezer;
(9) storage: need carry out the routine maintenance management in the storage process, tank switching removes schlempe in good time, and the stability of wine body is assessed, and regularly detects free SO
2Content and the changing conditions of physical and chemical index, according to circumstances or play glue to filter respective handling; Minimum half a year in storage time, 3 years better;
(10) coarse filtration: removing impurity, realize the clarification of wine body and remove microorganism, is exactly work in-process, i.e. the former wine of the dry type of 3-18 alcoholic strength;
(11) allotment: the former wine wine of the dry type of 3-18 alcoholic strength body composition and sense organ are comprehensively adjusted, needs according to final market, with the former wine of the dry type of aforementioned production, fruit wine, vegetable liquor and the fruit and vegetable wine of allotment 3-18 alcoholic strength, various single varieties or bulk variety, dry type, half-dry type, sweet type and expansion type;
(12) clarification: allotment backsight wine body situation by clarifying with bentonite and polygalacturonase behind the lab scale, will add in the wine body of every cubic metre of volume in 600 grams-1000 gram bentonite, every cubic metre of volume wine body and will add 30 grams-50 gram polygalacturonases;
(13) smart filter: removing impurity once more, realize the clarification of wine body and remove microorganism, is exactly finished wine;
(14) can, check and warehouse-in are preserved;
The production technique of the brandy type fruit wine of isolated schlempe production 18-72 ° of single variety of alcoholic strength or bulk variety, brandy type vegetable liquor, brandy type fruit and vegetable wine in B, 3-18 ° of dry type of use full wine brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and the fruit and vegetable wine process:
(1) take off liquid: state full wine and brewage in the process of the fruit of 3-18 alcoholic strength, vegetable liquor described, all previous isolated high freezing schlempe of wine liquid measure that contains before adding bentonite and separating by dehydration and drying plant, thoroughly comes out Liquid extracting wherein;
(2) distillation: will take off the liquid that liquid extracts and carry out distill repeatedly, and produce the former wine of brandy type fruit and vegetable of 18-75 alcoholic strength;
(3) storage: the former wine of brandy type that will extract after will distilling is put into jar and is deposited, and need carry out the routine maintenance management in the storage process, and the stability of wine body is assessed, and regularly detects the changing conditions of various physical and chemical indexs, according to circumstances respective handling;
(4) coarse filtration: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain work in-process;
(5) allotment: brandy type fruit and vegetable former wine wine body composition and sense organ to the 18-75 alcoholic strength are comprehensively adjusted, needs according to final market, with the former wine of the various number of degrees of aforementioned production, fruit wine, vegetable liquor and the fruit and vegetable wine of brandy type allotment 18--72 alcoholic strength, various single varieties or bulk variety;
(6) clarification: allotment backsight wine body situation, if desired, just by using bentonite, polygalacturonase clarification behind the lab scale;
(7) smart filter: remove impurity, realize the clarification of wine body and remove microorganism, promptly obtain finished product;
(8) can, check and warehouse-in preservation;
The technology that isolated schlempe production fruit powder, Vegetable powder, fruit and vegetable powder in fruit wine, vegetable liquor, the vegetables and fruits wine process are produced in C, use is characterized in that concrete processing step is as follows:
(1) takes off liquid: described full wine is brewageed in the process of fruit, vegetable liquor of the single variety of 3-18 alcoholic strength and bulk variety, add bentonite and separate preceding all previous isolated schlempe, stored frozen is after for some time, with dehydration and drying plant, thoroughly liquid is wherein thoroughly extracted, make schlempe become water ratio try one's best low fruit, dried vegetable clinker;
(2) arrangement: aforementioned schlempe is taken off the dried clinker of the fruit and vegetable of separating behind the liquid put in order, reject fruit stone wherein;
(3) pulverize: use ultrafine crusher, the aforementioned very high schlempe of wine liquid measure that contains is taken off fruit, the dried vegetable clinker of separating behind the liquid, pulverize respectively, produce fruit powder, Vegetable powder and the fruits and vegetables powder of various order numbers;
(4) storage: the aforementioned fruit powder that is made into, Vegetable powder and fruits and vegetables powder are spent refrigeration or freezer storage between the 40 degrees below zero 0;
(5) allotment:, be deployed into fruit powder, Vegetable powder and the fruits and vegetables powder of single variety and bulk variety with aforesaid fruit powder, Vegetable powder and fruits and vegetables powder; Part fruit powder, Vegetable powder and fruits and vegetables powder clean with other fresh fruit, broken, dehydration, pulverize the back and mix making fruits and vegetables electuary;
(6) product:, pour into capsule and tinfoil paper paper bag respectively with modulated fruit powder, Vegetable powder and the fruits and vegetables powder that is made into single variety and bulk variety; Or adding starch is made into tablet; Or become raw material, and be added in other food, be made into Fruit candy, vegetables sugar, fruits and vegetables sugar and fruit syrup, vegetables juice, garden spgarden stuff etc.;
D, above-mentionedly brewage the technology that wine mud that vegetables and fruits wine and brandy type vegetables and fruits wine stays and a wine are produced fruit cream liquid, vegetables cream liquid and fruits and vegetables cream liquid that unedible health-care and skin-care uses, it is characterized in that specific as follows:
(1) make: a wine mud that obtains when clarifying the wine body with the interpolation bentonite and a wine that obtains when being used in the distillation low alcohol are allocated and are blent, and produce single variety and bulk variety, are used for fruit cream liquid, vegetables cream liquid and the fruit and vegetable cream liquid of skin care;
(2) storage: to producing single variety and bulk variety, the fruit cream liquid, vegetables cream liquid liquid and the fruit and vegetable cream liquid that are used for skin care are distinguished freezer storage;
(3) allotment: with freezer storage fruit cream liquid, vegetables cream liquid and fruit and vegetable cream liquid after the some time, be deployed into the cream liquid of various single varieties and bulk variety by market demand, finished product;
(4) product: again with finished product through the storage more than half a year, just can be canned go into bottle, go into box, go into cup, go into pipe, the warehouse-in back is waited for and being sold and use then.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103266035A (en) * | 2013-04-27 | 2013-08-28 | 马俊 | Purple cabbage and corn wine |
| CN103409307A (en) * | 2013-09-06 | 2013-11-27 | 陈镇 | Production method of banana wine |
| CN103740527A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Brewing method of broccoli wine |
| CN105249331A (en) * | 2015-10-28 | 2016-01-20 | 张家界立功旅游农业发展有限公司 | Preparation method of blueberry fruit wine flavor chewable tablets and product thereof |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN108192796A (en) * | 2018-02-07 | 2018-06-22 | 高端宝酒业浙江有限公司 | A kind of vegetables Spirit and preparation method thereof |
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
| CN114921307A (en) * | 2022-06-09 | 2022-08-19 | 姚培尊 | Method for making full-brewed high-degree fruit, vegetable, flower and grass nut wine and method for making brandy |
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| CN1333329A (en) * | 2000-07-11 | 2002-01-30 | 袁洪启 | Vegetable wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103266035A (en) * | 2013-04-27 | 2013-08-28 | 马俊 | Purple cabbage and corn wine |
| CN103409307A (en) * | 2013-09-06 | 2013-11-27 | 陈镇 | Production method of banana wine |
| CN103740527A (en) * | 2013-12-27 | 2014-04-23 | 彭聪 | Brewing method of broccoli wine |
| CN105249331A (en) * | 2015-10-28 | 2016-01-20 | 张家界立功旅游农业发展有限公司 | Preparation method of blueberry fruit wine flavor chewable tablets and product thereof |
| CN105495607A (en) * | 2015-11-27 | 2016-04-20 | 陕西师范大学 | Method for simultaneously preparing apple brandy and apple pulp enzyme powder by utilization of fresh apple pomace |
| CN108192796A (en) * | 2018-02-07 | 2018-06-22 | 高端宝酒业浙江有限公司 | A kind of vegetables Spirit and preparation method thereof |
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
| CN114921307A (en) * | 2022-06-09 | 2022-08-19 | 姚培尊 | Method for making full-brewed high-degree fruit, vegetable, flower and grass nut wine and method for making brandy |
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| CN102250717B (en) | 2013-04-03 |
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