CN102296017A - Hawthorn pulp unstrained wine and preparation method thereof - Google Patents
Hawthorn pulp unstrained wine and preparation method thereof Download PDFInfo
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- CN102296017A CN102296017A CN 201110186863 CN201110186863A CN102296017A CN 102296017 A CN102296017 A CN 102296017A CN 201110186863 CN201110186863 CN 201110186863 CN 201110186863 A CN201110186863 A CN 201110186863A CN 102296017 A CN102296017 A CN 102296017A
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Abstract
Hawthorn pulp unstrained wine and a preparation method thereof. The unstrained wine comprises the following components by mass: 30-70% of hawthorn pulp, 0.2-1.2% of sour additives, 5-25% of sweeteners, 15-40% of brewed hawthorn fruit wine, 0.1-5% of stabilizing agents; wherein the hawthorn pulp is a mixture of hawthorns and drinking water with a mass ratio of 1:2-5, and is prepared by mixing, crushing, and pulping. The product of the invention has a high pulp content, a natural color, and rich nutrition; the dietary fiber content in the hawthorn unstrained wine is significantly increased; the hawthorn unstrained wine is rich in vitamins, acetic acid, organic acids, and mineral matter, facilitates human body absorption, has outstanding hawthorn fruit fragrance, and pure taste, is refreshing and delicious, has excellent color, fragrance and taste, does not deteriorate after long-term storage in a normal-temperature state, and is a high-tech product with rich dietary fibers and abundant nutrition in beverage wine.
Description
Technical field
The present invention relates to a kind of haw pulp unstrained liquor and preparation method thereof.
Background technology
Hawthorn is a kind of temperate zone deciduous plant of integration of drinking and medicinal herbs, be the distinctive fruit tree of China, hawthorn is nutritious, contain protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, thioflavin, riboflavin, nicotinic acid, Crategolic acid, citric acid, VITAMIN third gradegrade C composition, in wherein every hectogram fruit, 85 milligrams of calcics account for first in the various fruits; The content of vitamin C is Duoed more than 17 times than apple; Also being rich in the human body can not self synthetic biological flavone compounds, is called for short Fructus Crataegi flavone.Cause and effect contains materials such as haematochrome and pectin, is more suitable for being processed into haw sheet, haw jelly, preserved fruit, candied haws on a stick, haw jam, can, preserved fruit, sweetend roll etc.Traditional technology the pectin substance precipitation occurs easily with opaque products such as the clear juice of hawthorn system hawthorn, hawthorn clear-juice beverage, Hawthorn Fruit Wine, perplexs the development of enterprise always.The serial haw product is domestic also not to have larger processing enterprise, and hawthorn is the local product that China has characteristic, and the resources advantage that we will make full use of China becomes product advantage, creates bigger value.
Through our research and knowhow for over ten years, we utilize hawthorn to be raw material, develop series and contain the haw pulp product.So far do not see with the hawthorn to be report and the product that feedstock production contains the haw pulp unstrained liquor.
Summary of the invention
The object of the present invention is to provide a kind of is the unstrained liquor and preparation method thereof of main raw material with the hawthorn.
According to mass percent, comprise following component in the haw pulp unstrained liquor of the present invention:
Wherein:
Described hawthorn pulp is that hawthorn mixes after the mixture that boils, separates fruit stone, pulls an oar and make according to mass ratio 1: 2～5 with tap water;
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate.
Another object of the present invention is to provide the preparation method of above-mentioned haw pulp unstrained liquor, comprise the steps:
1. the raw material hawthorn is screened in letter sorting;
2. prepare the hawthorn pulp: boil, separate fruit stone, making beating after hawthorn and tap water are mixed according to mass ratio 1: 3～5;
3. according to according to mass percent with following raw material thorough mixing:
Wherein:
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate.
In the above-mentioned preparation method's of the present invention technical scheme, can also comprise the mixed colloidal mill defibrination of raw material, the step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.
In the optimized technical scheme, raw mix behind the colloidal mill defibrination haw pulp granularity less than 0.1mm; Homogenization pressure is 20～50MP.
In the described technical scheme, preferred sterilization mode is the germ-resistant method of TRANSIENT HIGH TEMPERATURE, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.
In the described technical scheme, preferred can temperature is 80～90 ℃.
The most preferably, the preparation method of haw pulp unstrained liquor of the present invention comprises the steps:
1. letter sorting screening raw material hawthorn is sorted out mould decayed fruit, soaks 1～5 minute with clear water;
2. hawthorn is mixed after the hawthorn pulp that boils, separates fruit stone, pulls an oar and make according to mass ratio 1: 2～5 with tap water;
3. according to according to mass percent with following raw material thorough mixing:
Wherein:
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate;
The step of the 4. step mixture 3. TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloidal mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes haw pulp fruit juice acetic acid beverage, wherein behind the defibrination haw pulp granularity less than 0.1mm.
Product flesh-content height of the present invention, yet color and luster is from being rich in nutrition, dietary fiber content in the hawthorn unstrained liquor is significantly increased, and rich vitamin, acetic acid, organic acid, mineral substance help absorption of human body, the hawthorn fruital is outstanding, pure taste, pleasant agreeable to the taste, the color tool is good, long-term storage is never degenerated under the normal temperature state, is to be rich in food fibre, nutritious new high-tech product in the alcoholic drink.
Embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Get 1000 kilograms of hawthorn; With the letter sorting of raw material hawthorn, use flushing with clean water; Add 2000 kilograms of tap water hawthorn fruit is boiled, separates fruit stone, making beating, make 2500 kilograms of hawthorn pulps; With 16 kilograms of citric acids; 560 kilograms of sucrose; 3.0 kilograms of pectin; Pump in the blend tank after 3.0 kilograms in agar dissolves, call in ethanol content and be 2600 kilograms of 25% Howthorn Wines, be deployed into alcoholic strength and be 12% haw pulp unstrained liquor; Through the colloidal mill defibrination, the haw pulp granularity is less than 0.1 millimeter; Homogenization pressure is 20MP; The degassing; Can; Capping; Packing is haw pulp unstrained liquor finished product.
Embodiment 2
Get 10000 kilograms of hawthorn; With the letter sorting of raw material hawthorn, use flushing with clean water; Add 50000 kilograms of tap water hawthorn fruit is boiled, separates fruit stone, making beating, make 51000 kilograms of hawthorn pulps; With 810 kilograms of oxysuccinic acid; 16200 kilograms of high fructose syrups; 400 kilograms of xanthan gum; Pump in the blend tank after 400 kilograms of carrageenins dissolve, call in ethanol content and be 16200 kilograms of 20% Howthorn Wines, be deployed into alcoholic strength and be 4% haw pulp unstrained liquor; Through the colloidal mill defibrination, the haw pulp granularity is less than 0.1 millimeter; Homogenization pressure is 50MP; The degassing; 121 ℃ of instantaneous sterilizations; 90 ℃ of hot fillings; Capping; Be cooled to 30 ℃; Packing is haw pulp unstrained liquor finished product.
Embodiment 3
Get 100 kilograms of hawthorn; With the letter sorting of raw material hawthorn, use flushing with clean water; Add 300 kilograms of tap water hawthorn fruit is boiled, separates fruit stone, making beating, make 340 kilograms of hawthorn pulps; Get 190 kilograms of hawthorn pulps, with 2.4 kilograms in tartrate; 72 kilograms of sucrose; 4.8 kilograms in gelatin; Pump in the blend tank after 4.8 kilograms of sodium cellulose glycolates dissolve, call in ethanol content and be 160 kilograms of 15% Howthorn Wines, be deployed into alcoholic strength and be 5% haw pulp unstrained liquor; Through the colloidal mill defibrination, the haw pulp granularity is less than 0.1 millimeter; Homogenization pressure is 35MP; The degassing; 121 ℃ of instantaneous sterilizations; 85 ℃ of hot fillings; Capping; Be cooled to 25 ℃; Packing is haw pulp unstrained liquor finished product.
Embodiment 4
Get 1000 kilograms of hawthorn; With the letter sorting of raw material hawthorn, use flushing with clean water; Add 2000 kilograms of tap water hawthorn fruit is boiled, separates fruit stone, making beating, make 2500 kilograms of hawthorn pulps; With 100 kilograms of citric acids; 2000 kilograms of high fructose syrups; 100 kilograms of pectin; Pump in the blend tank after 100 kilograms of gum arabics dissolve, call in ethanol content and be 3600 kilograms of 10% Howthorn Wines, be deployed into alcoholic strength and be 4% haw pulp unstrained liquor; Through the colloidal mill defibrination, the haw pulp granularity is less than 0.1 millimeter; Homogenization pressure is 45MP; The degassing; 121 ℃ of instantaneous sterilizations; 80 ℃ of hot fillings; Capping; Be cooled to 15 ℃; Packing is haw pulp unstrained liquor finished product.
Claims (8)
1. a haw pulp unstrained liquor is characterized in that, comprises following component according to mass percent:
Wherein:
Described hawthorn pulp is that hawthorn mixes after the mixture that boils, separates fruit stone, pulls an oar and make according to mass ratio 1: 2～5 with tap water;
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate.
2. the preparation method of the described haw pulp unstrained liquor of claim 1 comprises the steps:
1. the raw material hawthorn is screened in letter sorting;
2. prepare the hawthorn pulp: boil, separate fruit stone, making beating after hawthorn and tap water are mixed according to mass ratio 1: 2～5;
3. according to according to mass percent with following raw material thorough mixing:
Wherein:
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate.
3. the described method of claim 2 is characterized in that described method also comprises the mixed colloidal mill defibrination of raw material, the step of homogeneous, the degassing, sterilization, can, capping, cooling, packing.
4. the described method of claim 3, it is characterized in that raw mix behind the colloidal mill defibrination haw pulp granularity less than 0.1mm.
5. the described method of claim 3 is characterized in that described homogenization pressure is 20～50MP.
6. the described method of claim 3 is characterized in that the germ-resistant method of described sterilization employing TRANSIENT HIGH TEMPERATURE, and the instantaneous sterilization temperature is 121 ℃; Time is not more than 5 seconds.
7. the described method of claim 3 is characterized in that described can temperature is 80～90 ℃.
8. the described method of claim 2 comprises the steps:
1. letter sorting screening raw material hawthorn is sorted out mould decayed fruit, soaks 1～5 minute with clear water;
2. hawthorn is mixed after the hawthorn pulp that boils, separates fruit stone, pulls an oar and make according to mass ratio 1: 2～5 with tap water;
3. according to mass percent with following raw material thorough mixing:
Wherein:
Described acidic flavoring agent is selected from citric acid, tartrate and oxysuccinic acid;
Described sweeting agent is selected from natural carbohydrate, synthetic carbohydrate and starch and transforms carbohydrate;
The described Howthorn Wine of brewageing is the Howthorn Wine that traditional technology is brewageed, and the alcohol quality percentage composition is 10～25%;
Described stablizer is selected from one or more in pectin, agar, sodium alginate, xanthan gum, gum arabic, carrageenin, gelatin and the sodium cellulose glycolate;
The step of the 4. step mixture 3. TRANSIENT HIGH TEMPERATURE sterilization that is no more than 5 seconds under homogeneous under colloidal mill defibrination, the 20～50MP condition, the degassing, 121 ℃ of conditions, 80～90 ℃ of cans, capping, cooling, packing becomes haw pulp fruit juice acetic acid beverage, wherein behind the defibrination haw pulp granularity less than 0.1mm.
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| CN 201110186863 CN102296017A (en) | 2011-07-05 | 2011-07-05 | Hawthorn pulp unstrained wine and preparation method thereof |
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Cited By (3)
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| CN103060161A (en) * | 2013-01-15 | 2013-04-24 | 庞志国 | Method for making lycium ruthenicum murr fruit wine |
| CN105316157A (en) * | 2015-11-09 | 2016-02-10 | 华南理工大学 | Fructus mali and grain co-fermented unstrained liquor and brewing method thereof |
| CN105441288A (en) * | 2016-01-29 | 2016-03-30 | 刘延波 | Hawthorn wine and making process thereof |
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| CN1161164A (en) * | 1996-11-04 | 1997-10-08 | 国凤华 | Preserved haw with its fruit juice and prepn. method therefor |
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| CN1093550A (en) * | 1993-04-12 | 1994-10-19 | 孙长义 | The processing method of haw whole pulp and juice drink |
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| CN105316157A (en) * | 2015-11-09 | 2016-02-10 | 华南理工大学 | Fructus mali and grain co-fermented unstrained liquor and brewing method thereof |
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| CN105441288A (en) * | 2016-01-29 | 2016-03-30 | 刘延波 | Hawthorn wine and making process thereof |
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Application publication date: 20111228 |