CN102250717B - 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 technique of edible powder, cosmetics is made wine, made to fruit, vegetables.
Background technology
Fresh fruit, vegetables are rich in abundant nutritive ingredient, 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 processing becomes, 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 take full advantage 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 is modulated with raw material with one group of new development of raw materials, compounding technique combines, and produces several groups of product innovations.
The invention discloses a kind of usefulness and entirely make mode to the method for 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, entirely make the technique 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:
(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 mixing of the fruit and vegetable of above-mentioned arrangement being cleaned, 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 is 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;
The mode of (6) separating with natural sedimentation is taken out clear juice, puts into the fermentation of clear juice tank, takes out simultaneously to contain the very high schlempe of wine liquid measure, puts into refrigerator-freezer freezing;
(7) fermentation of clear juice 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) Re-isolation melt cinder: before fermentation of clear juice stops, need Re-isolation to go out supernatant juice and schlempe, isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, isolated schlempe is also put into refrigerator-freezer freezing;
(9) storage: need carry out the routine maintenance management in the storage process, tank switching is assessed the stability of wine body except schlempe in good time, regularly detects free SO
2Content and the changing conditions of physical and chemical index, according to circumstances or carry out lower glue and 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) essence filter: again removing impurity, realize the clarification of wine body and remove microorganism, is exactly finished wine;
(14) can: to through the various single varieties of essence filter or fruit wine, vegetable liquor and the fruit and vegetable wine of bulk variety, be filled into respectively bottle;
(15) check: clean with broken after, before the fermentation of clear juice, before the storage, after the allotment, there is an inspection process after coarse filtration and the essence filter 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 behind the warehouse-in and consume.
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 higher, and the number of times of distillation is 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 tank 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, namely 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 necessary, just by using bentonite, polygalacturonase clarification behind the lab scale;
(7) essence filter: remove impurity, realize the clarification of wine body and remove microorganism, namely 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 essence filter or bulk variety are filled into respectively bottle;
(9) check: before taking off liquid, before the distillation, before the storage, after the allotment, there is an inspection process after clarification and the essence filter 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 behind the warehouse-in and consume.
C, a kind of technique 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 the concrete technology 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 front 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 impact;
(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 to refrigeration or freezer storage between the 40 degrees below zero 0;
(5) allotment: with aforesaid fruit powder, Vegetable powder and fruits and vegetables powder, according to market demand, be deployed into fruit powder, Vegetable powder and the fruits and vegetables powder of single variety and bulk variety; Some Fruits powder, Vegetable powder and fruits and vegetables powder can also clean with other fresh fruit, broken, dehydration, mix making fruits and vegetables electuary after pulverizing;
(6) product: according to market demand, with modulated fruit powder, Vegetable powder and the fruits and vegetables powder that is made into single variety and bulk variety, do not add anything, pour into respectively capsule and tinfoil paper paper bag; Or adding starch is made into tablet; Or become raw material, be added in other product, be made into and former different Fruit candy, vegetable candy, fruits and vegetables sugar and fruit syrup, vegetables juice, garden spgarden stuff etc., become people special, easily, new food efficiently.
D, use at above-mentioned clay fruit cream liquid, vegetables cream liquid and the fruits and vegetables cream liquid of being used as unedible health-care and skin-care of the wine that produces in the vegetable and fruit wine process of brewageing:
(1) makes: the wine mud that obtains when clarifying the wine body with the interpolation bentonite (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, when making cognac, the wine body of front 1-1.5% during each 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 enter bottle, enter box, enter cup, enter pipe, then wait for behind the warehouse-in and selling and use.
Owing to taking above-mentioned Technology, the present invention has following typical advantages:
(1) owing to adopt adding the mode of sugar, water and yeast, 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 adopting 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 promoter action of yeast, conversion of glucose is in the process of alcohol, both can suppress miscellaneous bacteria, prolong the preservation period of the effective constituent of fruit and vegetable, some composition of fruit and vegetable is elevated, more be conducive to the edible of people and use;
(3) owing to adopting fruit and vegetable and two and the plural fruit of independent kind, vegetables, the kind of fruit and vegetable, mix by a certain percentage the Technology of fermentation, or aforementioned fermentation complete 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 adopting 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 in the past refuse 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, and many Cultivar mixtures preparations are more so that " compound " when edible becomes possibility;
(6) utilize fruit and vegetable to produce the cognac of 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 market product blank, so 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 impact 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 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.), the separately broken or rear fragmentation of by a certain percentage mixing;
(1-3) enter tank: with apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) etc. separately or mix full liquid after the fragmentation, input respectively fermentor tank through check, and the dry type wine requirement of producing the 3-18 alcoholic strength according to expection, put into some sucrose, pyrosulfite, polygalacturonase and fruit wine active dry yeast;
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 to 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 according to 1.8-2.2/10000ths, such as per 1 ton of volume fruit, put into 0.18-0.22 kilogram of fruit wine active dry yeast.
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, inhibition miscellaneous bacteria, 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 approximately needs to put into the 80-120 gram.
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 (i.e. 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, more low better in principle;
(1-5) separate: carry out natural separation after full fruit full stand is fermented, clear juice is taken out, put into the fermentation of clear juice tank, will contain the wine schlempe and take out, put into refrigerator-freezer freezing;
(1-6) fermentation of clear juice: fermentation of clear juice 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) Re-isolation: before fermentation of clear juice stopped fermentation, Re-isolation went out supernatant juice and schlempe, and isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, isolated schlempe was put into refrigerator-freezer freezing;
(1-8) storage: need carry out the routine maintenance management in the storage process, tank switching is assessed the stability of wine body except schlempe in good time, regularly detects free SO
2Content and the changing conditions of physical and chemical index, according to circumstances or carry out lower glue and 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) essence filter: again remove impurity, realize the clarification of wine body and remove microorganism;
(1-13) can: to through the various single varieties of essence filter or the fruit wine of bulk variety, be filled into respectively bottle;
(1-14) check: clean with broken after, before the fermentation of clear juice, before the storage, after the allotment, there is an inspection process after coarse filtration and the essence filter 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 behind the warehouse-in and consume.
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 front 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 tank 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, namely 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 necessary, just by using bentonite, polygalacturonase clarification behind the lab scale;
(2-7) essence filter: remove impurity, realize the clarification of wine body and remove microorganism, namely 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 essence filter or bulk variety is filled into respectively bottle;
(2-9) check: before taking off liquid, before the distillation, before the storage, after the allotment, there is an inspection process after clarification and the essence filter 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 behind the warehouse-in and consume.
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 front 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 apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) of separating behind the liquid 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 stored between the 40 degrees below zero at 0 degree;
(3-5) allotment: with aforesaid apple (pears, grape, pomegranate, cherry, oranges and tangerines, shaddock etc.) powder, according to market demand, be deployed into apple (pears, grape, pomegranate, cherry, oranges and tangerines, the shaddock etc.) powder of single variety and bulk variety;
(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 respectively capsule and tinfoil paper paper bag, 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 with the interpolation bentonite (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, when making cognac, the wine body of front 1-1.5% during each 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 enter bottle, enter box, enter cup, enter pipe, then wait for behind the warehouse-in and selling and use.
Case study on implementation 2 selects 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 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 tomato (capsicum, eggplant etc.) to do raw material
Processing step is identical with embodiment 1.
Case study on implementation 5 selects 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 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 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 method for 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 seed, whole fermentation after fragmentation, 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type vegetables and fruits wine, produce the brandy type vegetables and fruits wine of 18-72 ° of single variety of alcoholic strength 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, entirely make the technique of 3-18 ° of dry type of brewing wine precision, half-dry type, sweet type and expansion type fruit wine, vegetable liquor and vegetables and fruits wine:
(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;
(2) will put the fruit and vegetable cleaned in order one or more will mix separately after, 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 is 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 mode that natural sedimentation separates clear juice is taken out, put into the fermentation of clear juice tank, simultaneously taking-up contains the very high schlempe of wine liquid measure, puts into refrigerator-freezer freezing;
(7) fermentation of clear juice and termination: fermentation of clear juice 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) Re-isolation melt cinder: before fermentation of clear juice stops, need Re-isolation to go out supernatant juice and schlempe, isolated supernatant juice is stopped putting into hold-up vessel after the fermentation, isolated schlempe is also put into refrigerator-freezer freezing;
(9) storage: need carry out the routine maintenance management in the storage process, tank switching is assessed the stability of wine body except schlempe in good time, regularly detects free SO
2Content and the changing conditions of physical and chemical index, carry out lower glue and filter respective handling; Minimum half a year in storage time;
(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 alcoholic strength 3-18 ° dry type;
(11) allotment: the former wine wine of dry type body composition and sense organ to alcoholic strength 3-18 ° are comprehensively adjusted, needs according to final market, with alcoholic strength 3-18 ° the former wine of dry type of producing, fruit wine, vegetable liquor and the vegetables and fruits wine of the various single varieties that the allotment alcoholic strength is 3-18 ° or dry type, half-dry type, sweet type and the expansion type of bulk variety;
(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) essence filter: again removing impurity, 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 vegetables and fruits 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 vegetables and fruits wine process:
(1) take off liquid: in the process to the fruit of 3-18 ° of full wine brewing wine precision, vegetable liquor, all previous isolated high freezing schlempe of wine liquid measure that contains before adding bentonite and separating, by dehydration and drying plant, Liquid extracting that thoroughly will be wherein is out;
(2) distillation: will take off the liquid that liquid extracts and carry out distill repeatedly, and produce alcoholic strength 18-75 ° the former wine of brandy type vegetables and fruits;
(3) storage: the former wine of brandy type that will extract after will distilling is put into tank 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, namely obtain work in-process;
(5) allotment: brandy type vegetables and fruits former wine wine body composition and sense organ to alcoholic strength 18-75 ° are comprehensively adjusted, needs according to final market, with alcoholic strength 18-75 ° the former wine of brandy type vegetables and fruits of producing, fruit wine, vegetable liquor and the vegetables and fruits wine of the various single varieties that the allotment alcoholic strength is 18-72 ° or the brandy type of bulk variety;
(6) clarification: pass through after the allotment to use bentonite, polygalacturonase clarification behind the lab scale;
(7) essence filter: remove impurity, realize the clarification of wine body and remove microorganism, namely obtain finished product;
(8) can, check and warehouse-in preservation;
The technique that isolated schlempe production fruit powder, Vegetable powder, vegetables and fruits powder in fruit wine, vegetable liquor, the vegetables and fruits wine process are produced in C, use, the concrete technology step is as follows:
(1) takes off liquid: in the process to the fruit of the single variety of 3-18 ° of full wine brewing wine precision and bulk variety, vegetable liquor, add bentonite and separate front 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: schlempe is taken off fruit, the dried vegetable clinker separated behind the liquid put in order, reject fruit stone wherein;
(3) pulverize: use ultrafine crusher, take off fruit, the dried vegetable clinker of separating behind the liquid to containing the very high schlempe of wine liquid measure, pulverize respectively, produce fruit powder, Vegetable powder and the vegetables and fruits powder of various order numbers;
(4) storage: the fruit powder, Vegetable powder and the vegetables and fruits powder that are made into are spent to refrigeration or freezer storage between the 40 degrees below zero 0;
(5) allotment: with aforesaid fruit powder, Vegetable powder and vegetables and fruits powder, be deployed into fruit powder, Vegetable powder and the vegetables and fruits powder of single variety and bulk variety; Some Fruits powder, Vegetable powder and vegetables and fruits powder clean with other fresh fruit, broken, dehydration, mix making vegetables and fruits electuary after pulverizing;
(6) product: with modulated fruit powder, Vegetable powder and the vegetables and fruits powder that is made into single variety and bulk variety, pour into respectively capsule and tinfoil paper paper bag; Or adding starch is made into tablet; Or become raw material, and be added in other food, be made into Fruit candy, vegetable candy, vegetables and fruits sugar and fruit syrup, vegetables juice, fruit and vegetable juice;
D, above-mentionedly brewage the technique 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 vegetables and fruits cream liquid that unedible health-care and skin-care uses, specific as follows:
(1) make: the wine mud that obtains when clarifying the wine body with the interpolation bentonite and a wine allotment that obtains when being used in the distillation low alcohol are blent, and produce single variety and bulk variety, for fruit cream liquid, vegetables cream liquid and the vegetables and fruits cream liquid of skin care;
(2) storage: to producing single variety and bulk variety, the fruit cream liquid, vegetables cream liquid and the vegetables and fruits cream liquid that are used for skin care are distinguished freezer storage;
(3) allotment: with freezer storage fruit cream liquid, vegetables cream liquid and vegetables and fruits 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, cannedly enter bottle, enter box, enter cup, enter pipe, then wait for behind the warehouse-in and sell and use.
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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 |
| CN105495607B (en) * | 2015-11-27 | 2018-01-12 | 陕西师范大学 | A kind of method for preparing calvados and apple pulp ferment powder simultaneously using fresh 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 |
| CN113337357B (en) * | 2021-07-12 | 2023-03-24 | 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 |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1333329A (en) * | 2000-07-11 | 2002-01-30 | 袁洪启 | Vegetable wine |
| CN1530432A (en) * | 2003-03-11 | 2004-09-22 | 厦门市百味果酿造工业有限公司 | Brewage of fruit wine, vinegar and brandy |
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