CN102433238A

CN102433238A - Production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine

Info

Publication number: CN102433238A
Application number: CN2011103998158A
Authority: CN
Inventors: 成晓东; 段存庆; 成宏晔
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-06
Filing date: 2011-12-06
Publication date: 2012-05-02

Abstract

The invention discloses a production method for lonicera edulis, blueberry and vitis amurensis compounded fruit wine, and particularly relates to compound type nutrient fruit wine prepared from the lonicera edulis, the blueberry and the vitis amurensis. The production method comprises the following steps of: selecting the lonicera edulis, the blueberry and vitis amurensis fruits with fresh fruit grains, favorable maturity and no diseases; washing and then mixing the lonicera edulis, the blueberry and vitis amurensis fruits according to the proportion, and crushing the mixture; feeding the crushed mixture into a pot; adjusting the temperature; supplementing yeast and pectinase and carrying out primary fermentation for 4-7 days; adjusting the temperature and then adding lactobacillus; standing the mixture for about 70 days; separating juice from slag after various indexes are qualified; adjusting the temperature; and fully filling the mixture and storing; and filtering, degerming, fining, clarifying, aging, storing, filtering and filling to obtain a finished product.

Description

A kind of indigo fruit, blueberry, the compound fruit wine making method of Vitis Amurensis

Technical field

What the present invention relates to is a kind of working method of fruit wine, and specifically a kind of is the making method of the composite nutrient fruit wine of raw material with indigo fruit, blueberry, Vitis Amurensis.

Background technology

Indigo fruit, blueberry, Vitis Amurensis are well-known health fruits, contain macronutrients such as 17 seed amino acids, VITAMINs, mineral substance and multiple organic acid, are a kind of food low in calories; Its nutrition solubility is big, is easy to be absorbed by the body, and adopts indigo fruit, blueberry, Vitis Amurensis;, fermentation broken through science; Can develop that a kind of the smell of fruits is very sweet, bright in colour bright, the wine body is mellow deep and remote young, has the compound fruit wine of high healthy nutritive value.

Process fruit wine to the fruit deep processing, help the utilization of fruit.The fruit wine that fruit is processed, nutritious, look good, smell good and taste good, be one type of drinks that the masses like.The serious brown stain that traditional processing technology takes place when fruit is squeezed the juice has influenced the local flavor of fruit juice, and brown stain has simultaneously produced objectionable impurities and has been brought among the fruit wine, and then has influenced quality and the local flavor and the nutrition of fruit wine.For better realizing that cyanidin(e), SOD at intravital health care of people and anti-oxidant function, improve blueberry, indigo fruit wine must palatability, existing with indigo fruit, blueberry, hill grape through scientific matching mixed fermentation.

Summary of the invention

The objective of the invention is to realize like this: select that the fruit grain is fresh, ripening degree good, disease-free indigo fruit, blueberry, hill grape; Indigo fruit, blueberry, Vitis Amurensis are washed in proportion; Mix fragmentation and go into to irritate, the adjustment temperature is replenished yeast; Polygalacturonase carries out primary fermentation, and fermentation time added milk-acid bacteria for 4-7 days after the adjustment temperature.Time is about 70 days, treats that each item index carries out the juice slag after qualified and separate, and adjustment temperature canful stores, filter, and degerming, glue clarification down, ageing stores then and filters, and can gets product.

Embodiment

It is good during receiving fruit, must to pluck the purchase ripening degree, the fruit that color and luster is dark.Keep the out of date integrity between purchase and delivery period, fresh fruit is gone into will pass through after the factory after sorting, destemming, removal of impurities, the drip washing proportional mixing fragmentation as early as possible and is gone into to irritate, and goes into to irritate the back sampling and detects, and performs record as far as possible.

Indigo fruit, blueberry, hill grape mix fragmentation in proportion at 72: 24: 4 goes into to irritate, and 25 ℃ of temperature are irritated in adjustment, activated polygalacturonase, yeast by adding in the fermentor tank; Open sprinkling system afterwards; Carry out circulated sprinkling, this moment, temperature was controlled between 25-22 ℃, approximately 4-7 days.

When treating residual sugar less than 4g/L, each fermentor tank carries out canful to be handled, and adds lactobacillus inoculation more according to a certain percentage, carries out secondary fermentation, and temperature is controlled at 22-20 ℃, about about 70 days.

When each item index of treating former wine reaches requirement, carry out the juice slag and separate, free juice is deposited separately, and wants the canful storage.Squeezing juice also will be deposited separately, and also canful stores, and temperature is at 10-15 ℃. and filtration, following glue, tank switching treatment step are:

1) filtered tank switching, following glue in 12 days for the first time.

2) 50 days afterwards tank switchings for the second time.

3) 100 days afterwards tank switchings for the third time

4) 100 days the 4th time tank switching afterwards.

Former wine is imported the ageing workshop carry out ageing and handle, the wine that ageing is good filters, degerming, can, packing get product.

Claims

1. the making method of an indigo fruit, blueberry, Vitis Amurensis composite nutrient fruit wine is characterized in that, in turn includes the following steps:

(1) indigo fruit, blueberry, hill grape mix fragmentation in proportion and go into to irritate at 72: 24: 4;

(2) adjustment jar interior temperature is carried out primary fermentation, and fermentation time is 4-7 days, and primary fermentation carries out secondary fermentation after finishing;

(3) treat that former wine each item index carries out the juice slag after qualified and separate, adjustment temperature canful stores;

(4) ageing is good wine filters, degerming, can, packing.

2. the making method of a kind of indigo fruit as claimed in claim 1, blueberry, Vitis Amurensis composite nutrient fruit wine is characterized in that: select that the fruit grain is fresh, ripening degree good, disease-free indigo fruit, blueberry, hill grape.

3. the making method of a kind of indigo fruit as claimed in claim 2, blueberry, Vitis Amurensis composite nutrient fruit wine; It is characterized in that: 25 ℃ of adjustment jar temperature; Add activated polygalacturonase, yeast in the fermentor tank to, open sprinkling system afterwards, carry out circulated sprinkling; Temperature is controlled between 25-22 ℃, 4-7 days.

4. according to claim 1 or claim 2 a kind of indigo fruit, blueberry, the making method of Vitis Amurensis composite nutrient fruit wine; It is characterized in that: when treating residual sugar less than 4g/L, each fermentor tank carries out canful to be handled, and adds lactobacillus inoculation; Carry out secondary fermentation; Temperature is controlled at 22-20 ℃, and 60-80 days, preferred 70 days.

5. according to claim 1 or claim 2 a kind of indigo fruit, blueberry, the making method of Vitis Amurensis composite nutrient fruit wine; It is characterized in that: each item index of treating former wine reaches carries out the juice slag after the requirement and separates; Free juice is deposited separately, and wants canful to store, and squeezing juice also will be deposited separately; Also canful stores, and temperature is controlled at 10-15 ℃.

6. according to claim 1 or claim 2 a kind of indigo fruit, blueberry, the making method of Vitis Amurensis composite nutrient fruit wine is characterized in that: filter, glue, tank switching treating processes are down:

Filtered for the first time tank switching, following glue in (1) 12 day;

(2) 50 days afterwards tank switchings for the second time;

(3) 100 days afterwards tank switchings for the third time;

(4) 100 days the 4th time tank switching afterwards.

7. according to claim 1 or claim 2 a kind of indigo fruit, blueberry, the making method of Vitis Amurensis composite nutrient fruit wine; Be characterised in that: former wine is imported the ageing workshop carry out ageing and handle, the wine that ageing is good filters, degerming, can, packing get product.