CN102604790A - Brewing technology of pomegranate and hawthorn composite fruit wine - Google Patents

Brewing technology of pomegranate and hawthorn composite fruit wine Download PDF

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Publication number
CN102604790A
CN102604790A CN2012101041230A CN201210104123A CN102604790A CN 102604790 A CN102604790 A CN 102604790A CN 2012101041230 A CN2012101041230 A CN 2012101041230A CN 201210104123 A CN201210104123 A CN 201210104123A CN 102604790 A CN102604790 A CN 102604790A
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China
Prior art keywords
hawthorn
pomegranate
fermentation
fruit wine
carry
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CN2012101041230A
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Chinese (zh)
Inventor
汪洪涛
陈成
余芳
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汪洪涛
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Priority to CN2012101041230A priority Critical patent/CN102604790A/en
Publication of CN102604790A publication Critical patent/CN102604790A/en

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Abstract

The invention relates to a brewing technology of pomegranate and hawthorn composite fruit wine, belonging to the technical field of food. The invention aims to produce composite fruit wine with relatively high content of antioxidant component and complete basic nutritional components by taking fresh pomegranate and hawthorn intolerable to storage. The brewing technology is mainly technically characterized by comprising the following steps of: removing the peel and seeds of fresh pomegranate, cleaning and denucleating hawthorn, stirring and breaking the pomegranate and hawthorn respectively, and adding pectinase to process; adding activated saccharomyces cerevisiae into the slurry after the pectinase processing for primary fermentation; filtering, proportionally mixing the pomegranate juice and hawthorn juice, and adding sucrose to continue temperature-control fermentation and low-temperature ageing; and performing secondary filtering, bottling, low-temperature pasteurization and cooling. By using the technology, the brewed composite fruit wine is not added with any additive, and the original flavor and nutritive characteristics of hawthorn and pomegranate are maintained. The product has bright red color, pure and prominent flavor, strong and elegant fruit and wine aroma and palatable sour and sweet taste.

Description

A kind of making method of pomegranate hawthorn compound fruit wine

Technical field: the present invention relates to a kind of is the technology that main raw material is brewageed compound fruit wine with fresh pomegranate and hawthorn, belongs to food technology field.

Background technology: hawthorn belongs to the Rosaceae, and hawthorn is China distinctive medicine fruit dual-purpose seeds.It is wide in variety; Plant wide; Be rich in materials such as carbohydrate, protein, fat, vitamins C, Serlabo, starch, multiple organic acid, calcium and iron, also contain multiple organic acids such as abundant Hydrocerol A, oxysuccinic acid, succsinic acid, Crategolic acid simultaneously, can increase pepsic secretion; Aid digestion, as to improve a poor appetite function.Contained abundant flavonoid composition in the hawthorn in addition has effects such as anti-cancer, anticancer, cardiac stimulant, hypotensive, reducing blood-fat.Having very high nutrition health protection is worth; Pomegranate belongs to Punicaceae, Punica, and seed is sparkling and crystal-clear scarlet, is rich in mineral substance such as calcium, magnesium, zinc; And have two big anti-oxidant compositions: polyphenol and cyanidin(e), also contain linolenic acid, vitamins C, B6, E and folic acid; Nutritious, local flavor sour-sweet is salubrious, by people are liked.The traditional Chinese medical science is thought: pomegranate can be treated health care curative effects such as throat is dry yearningly, the helping digestion of promoting the production of body fluid, invigorating spleen and reinforcing stomach, step-down antidiarrheal, expeling Enterozoa.After the hawthorn pomegranate fresh fruit maturation,, be easy to putrid and deteriorated if do not take certain technical finesse.In order to make full use of the fresh fruit resource, pomegranate and hawthorn are carried out deep processing, improve its added value.

Summary of the invention: the object of the invention is through making full use of agricultural resource, reducing the unnecessary wasting of resources on the one hand; Be to utilize Flavonoid substances, polyphenol, the cyanidin(e) that contains rich nutrient contents in hawthorn and the pomegranate and have health-care effect on the other hand.Carry out coarse breaking respectively after the wash clean stoning that the pomegranate peeling taking-up seed that will pass through sorting cleans up, the hawthorn of sorting disappears; Adding polygalacturonase processing back interpolation activatory yeast saccharomyces cerevisiae and suitable amount of sucrose ferments; Produce the abundant composite natural fruit wine of safety again of a kind of nutrient content; Can have functions such as promoting digestion, anti-cancer, anticancer, cardiac stimulant, hypotensive, reducing blood-fat, the helping digestion of promoting the production of body fluid, invigorating spleen and reinforcing stomach, can improve health condition of people and the added value that improves hawthorn, pomegranate so greatly.

Embodiment:

Embodiment 1: with fresh pomegranate sorting, remove the peel, get mountain meat seed, it is subsequent use directly to stir broken back low temperature after cleaning up; Fresh hawthorn selects cleaning, go to obstruct and add 40% tap water after the stoning and stir fragmentation.Respectively add 0.4% food grade polygalacturonase respectively in hawthorn after fragmentation slurry and the grenadine, be incubated 30-50 minute down at 40 ℃.Add in hawthorn after polygalacturonase is handled slurry and the grenadine respectively 0.2% carry out the good yeast saccharomyces cerevisiae of activation in advance, under 25 ℃, carry out constant temperature and just fermented two days.Time to after carry out filter cleaner, again by Sucus Granati: add 5% sucrose after the mixed of Sucus Crataegi=1: 1 and continue at 25 ℃ of constant temperature bottom fermentations 4 days.Just after the fermentation ends, carry out secondary filtration and isolate primary fermentation wine, add the secondary fermentation 25 days under 18 ℃ of constant temperature of 5% sucrose again.After the back accurate filter with 0.1 μ m of secondary fermentation end carries out filtration sterilization, carry out low temperature ageing 2 months.With carrying out water-bath low temperature pasteurization (65 ℃ 30min), are carried out the segmentation cooling again and get product after the bottling of 2 months fruit wine supernatant of ageing.After finished product fruit wine detected, its alcoholic strength was 11-12%, and total reducing sugar is 26.55g/L, and total acid (in tartrate) is 14.24g/L.

Embodiment 2: raw materials by weight portion is than Sucus Granati: Sucus Crataegi=mix at 2: 1, all the other making method are with embodiment 1.After finished product fruit wine detected, its alcoholic strength was 10-11%, and total reducing sugar is 23.15g/L, and total acid (in tartrate) is 12.68g/L.

Embodiment 3: raw materials by weight portion is than Shi Liuzhi: Sucus Crataegi=mix at 3: 1, all the other making method are with embodiment 1.After finished product fruit wine detected, its alcoholic strength was 8-9%, and total reducing sugar is 21.90g/L, and total acid (in tartrate) is 11.25g/L.

Advantage of the present invention is to make full use of pomegranate and hawthorn nutritional characteristic separately carries out complementation, adopts traditional fermentation mode, in brewing process, does not add any sanitas, keeps original local flavor and the nutritional characteristic of hawthorn and pomegranate.The pomegranate hawthorn compound fruit wine color and luster that utilizes the present invention to make is scarlet, glossy, uniformity, and local flavor is pure outstanding, and fruital, the strong gracefulness of aroma coordinate to please people, sour and sweet palatability.This method equipment is simple, and processing ease be prone to be realized suitability for industrialized production, for the development and use of hawthorn and pomegranate provide approach preferably.

Claims (2)

1. the making method of a pomegranate hawthorn compound fruit wine is characterized in that may further comprise the steps:
A, pomegranate sorting, peeling, taking-up meat seed with fresh, it is subsequent use directly to stir broken back low temperature behind the wash clean that disappears; Fresh hawthorn selects to disappear to wash, go to obstruct and adds 40% tap water after the stoning and stir fragmentation;
B, respectively add 0.4% food grade polygalacturonase in the hawthorn after fragmentation slurry and the grenadine respectively, 40 ℃ of insulations 30-50 minute down;
C, respectively add in the slurry of the hawthorn after polygalacturonase is handled and the grenadine 0.2% carry out the good yeast saccharomyces cerevisiae of activation in advance, under 25 ℃, carry out constant temperature fermentation just two days;
D, fermentation just hawthorn slurry and grenadine two days later carries out filter cleaner, ferments 4 days at the beginning of continuing at the sucrose that adds 5% behind the Sucus Granati after filtering and the Sucus Crataegi proportional mixing under 25 ℃ of constant temperature;
After e, the first fermentation ends, carry out secondary filtration and isolate primary fermentation wine, add the secondary fermentation 25 days under 18 ℃ of constant temperature of 5% sucrose again;
After f, the back accurate filter with 0.1 μ m of secondary fermentation end carry out filtration sterilization, carry out low temperature ageing 2 months;
G, with carrying out water-bath low temperature pasteurization (65 ℃ 30min), are carried out the segmentation cooling again after 2 months fruit wine supernatant of the ageing bottling.
2. the making method of a kind of pomegranate hawthorn compound fruit wine according to claim 1 is characterized in that raw material is added to Sucus Granati 1-3 part by weight proportion, 1 part of Sucus Crataegi.
CN2012101041230A 2012-04-11 2012-04-11 Brewing technology of pomegranate and hawthorn composite fruit wine CN102604790A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102936553A (en) * 2012-12-05 2013-02-20 张璞 Hawthorn fruit wine and preparation method thereof
CN103103070A (en) * 2013-02-06 2013-05-15 彭常钧 Processing method of hawthorn fruit wine
CN103263499A (en) * 2013-04-16 2013-08-28 阚兆云 Traditional chinese medicine extract
CN104560538A (en) * 2013-10-22 2015-04-29 黄志瑜 Wild pomegranate wine and preparation method thereof
CN105087254A (en) * 2015-08-17 2015-11-25 新疆和阗玫瑰酒业有限责任公司 Unblended pomegranate wine, fruit wine and production methods thereof
CN106281864A (en) * 2016-11-03 2017-01-04 徐州工程学院 A kind of Rhizoma Polygonati Howthorn Wine and preparation method thereof
CN106367258A (en) * 2016-08-29 2017-02-01 安徽省怀远县亚太石榴酒有限公司 Prescription of hawthorn-pomegranate liquor and preparation method of hawthorn-pomegranate liquor
CN106497728A (en) * 2016-11-19 2017-03-15 蚌埠市涂山村富民石榴专业合作社 A kind of Punica granatum L. loquat wine
CN106635623A (en) * 2016-11-19 2017-05-10 蚌埠市涂山村富民石榴专业合作社 Pomegranate and banana wine

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CN1207409A (en) * 1998-08-21 1999-02-10 李潮湘 Method for making fruit wine
CN101580789A (en) * 2009-06-29 2009-11-18 陕西教育学院 Nutritional type apple-jujube compound fruit wine and method for preparing same
CN101906368A (en) * 2010-08-13 2010-12-08 海南大学 Method for preparing pineapple and cashew apple mixed fruit wine
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102296012A (en) * 2011-09-08 2011-12-28 海南大学 Coconut water and cashew apple composite fruit wine and preparation method thereof
CN102604783A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine

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CN1207409A (en) * 1998-08-21 1999-02-10 李潮湘 Method for making fruit wine
CN101580789A (en) * 2009-06-29 2009-11-18 陕西教育学院 Nutritional type apple-jujube compound fruit wine and method for preparing same
CN101906368A (en) * 2010-08-13 2010-12-08 海南大学 Method for preparing pineapple and cashew apple mixed fruit wine
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102296012A (en) * 2011-09-08 2011-12-28 海南大学 Coconut water and cashew apple composite fruit wine and preparation method thereof
CN102604783A (en) * 2012-04-01 2012-07-25 贵州省生物研究所 Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102936553A (en) * 2012-12-05 2013-02-20 张璞 Hawthorn fruit wine and preparation method thereof
CN103103070A (en) * 2013-02-06 2013-05-15 彭常钧 Processing method of hawthorn fruit wine
CN103263499A (en) * 2013-04-16 2013-08-28 阚兆云 Traditional chinese medicine extract
CN104560538A (en) * 2013-10-22 2015-04-29 黄志瑜 Wild pomegranate wine and preparation method thereof
CN105087254A (en) * 2015-08-17 2015-11-25 新疆和阗玫瑰酒业有限责任公司 Unblended pomegranate wine, fruit wine and production methods thereof
CN106367258A (en) * 2016-08-29 2017-02-01 安徽省怀远县亚太石榴酒有限公司 Prescription of hawthorn-pomegranate liquor and preparation method of hawthorn-pomegranate liquor
CN106281864A (en) * 2016-11-03 2017-01-04 徐州工程学院 A kind of Rhizoma Polygonati Howthorn Wine and preparation method thereof
CN106497728A (en) * 2016-11-19 2017-03-15 蚌埠市涂山村富民石榴专业合作社 A kind of Punica granatum L. loquat wine
CN106635623A (en) * 2016-11-19 2017-05-10 蚌埠市涂山村富民石榴专业合作社 Pomegranate and banana wine

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Application publication date: 20120725