CN102660427B - Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof - Google Patents
Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof Download PDFInfo
- Publication number
- CN102660427B CN102660427B CN 201210060068 CN201210060068A CN102660427B CN 102660427 B CN102660427 B CN 102660427B CN 201210060068 CN201210060068 CN 201210060068 CN 201210060068 A CN201210060068 A CN 201210060068A CN 102660427 B CN102660427 B CN 102660427B
- Authority
- CN
- China
- Prior art keywords
- juice
- pineapple
- sugarcane
- wine
- vermouth
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Abstract
A composite vermouth of sugarcane, pineapple and ginger juice is brewed by the following raw and auxiliary materials: the raw material comprises, by weight, 70%-72% of cane juice, 25.4%-27.4% of pineapple juice, and 1.8%-2.6% of ginger juice; the auxiliary materials comprises, by volume of the raw materials, 50mg/L of sulfur dioxide, 35g/ton of pectase, 200g of active dry yeast per ton of fermentation broth, 4g of bentonite per liter of wine liquid, and white granulated sugar fulfilling the requirements of vermouth in alcoholic strength and residual sugar content. The brewage method includes: mixing the 70%-72% of cane juice, 25.4%-27.4% of pineapple juice, and 1.8%-2.6% of ginger juice; adjusting the sugar content to be 12% (v/v) of the potential alcohol content and performing a low-temperature dipping fermentation under 20 DEG C; ageing to ripe by proceeding a primary fermentation, placement of 2-3 weeks, and a post-fermentation in sequence; and stabilizing and clarifying the wine after ageing by a method of bentonite clarification. The wine has a golden yellow body, the characteristics and styles of typical fermenting materials of sugarcane, pineapple and ginger juice, pure and cool fruit fragrance. The alcoholic strength and acid are mutually fused and the wine body is integrated.
Description
Technical field
The invention belongs to a kind of sugarcane, pineapple, the compound Vermouth of ginger juice and brewing method thereof.
Background technology
Sugarcane is comparatively extensive in the cultivated area of China, and the sugarcane output mainly is with " sugar-energy " coproduction at present, carries out combination producing sugared and ethanol, and processing industry chain is more single, and economic benefit is low.
Pineapple claims again pineapple, is famous tropical fruit, in China nearly 400 years cultivation history is arranged.In recent years, the national Ministry of Agriculture encourages the development of agricultural-food, has enlarged the pineapple cultivated area on the ground such as Yunnan Province of China, Guangxi, Fujian, Guangdong, and proposes to improve pineapple industry production, increases economic benefit.But the pineapple industry level is lower at present, to eat raw as main, a small amount of can, fruit juice product processing is arranged.
Ginger is one of hot health-care vegetable of main perfume (or spice) of widespread use all over the world, and ginger cultivated area and the production of China occupy first place in the world, and China ginger producing region mainly is distributed in the provinces and regions such as the Yunnan, Sichuan, Fujian, Shandong at south, middle part.Because the difficult storage of ginger, the ginger utilization ratio is low, therefore the processing of ginger is main mainly with the family workshop type of roasting ginger piece and solarization ginger splices, level of processing is low, most products is the low-end product of industrial chain, and added value is low, therefore how to realize the industrialization production of ginger, improving added value of product and economic benefit, is present Main Problems.
Have great importance so carry out the diversification industry that sugarcane, pineapple and ginger combine, pineapple, Sugarcane Industry and ginger are combined, the in-depth exploitation makes local ginger market reliably guaranteed, promotes that the enthusiasm of peasant planting ginger is important measures.
Summary of the invention
The purpose of this invention is to provide a kind of sugarcane, pineapple, the compound Vermouth of ginger juice and brewing method thereof.Solve the technical problem of sugarcane, pineapple and ginger comprehensive process, developed a kind of new drink take sugarcane, pineapple and ginger as raw material.
The technical scheme of taking: the compound Vermouth of a kind of sugarcane, pineapple and ginger juice, formed by following supplementary material fermentation, by volume, in the raw material: sugarcane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6%; With the volumometer of raw material, in the auxiliary material: sulfurous gas 50-60mg/L treats that fermented liquid, polygalacturonase 30-35g/1000L treat that fermented liquid, active dry yeast 200-250g/1000L treat fermented liquid, bentonite 3-4g/L wine liquid, satisfy the white sugar of the required alcoholic strength of Vermouth and residual sugar content requirement.
Light yellow, the yellow extremely golden yellow of straw that described Vermouth body is, feature and style with typical fermentation raw material sugarcane, pineapple, ginger, have pure, graceful, refreshing happy taste and happy people's fruital flavor, wine degree essence merges wine body balance, complete mutually with acid.
The brewing method of a kind of sugarcane, pineapple, the compound Vermouth of ginger juice, the method brew sugarcane, pineapple, the compound Vermouth of ginger juice that adopt in batches sugaring, low temperature fermentation, bentonite to clarify.
By volume, respectively the sugarcane juice of 70%-72%, the pineapple juice of 25.4%-27.4% and the ginger of 1.8%-2.6% are mixed, it is 12%(v/v that pol is adjusted to potential wine degree), under 20 ℃ of conditions, carry out low temperature dipping fermentation, place after Primary Fermentation finishes and 2-3 week carry out secondary fermentation, wine employing bentonite defecation method to the process secondary fermentation is stablized, clarifying treatment, filters bottling.
The step of described method is specific as follows:
1) sugarcane, pineapple, ginger difference crushing and beating are got sugarcane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6% mixing, to mixing the sulfurous gas that adds 50-60mg/L in the juice, polygalacturonase 30-35g/1000L;
2) sugar addition carries out in the mode of portion-wise addition.Produce 1%(v/v according to the 17.5g/L white sugar) alcohol, estimate to produce 12%(v/v) the wine degree, disposable interpolation white sugar makes its potential wine degree reach 12%(v/v);
3) yeast saccharomyces cerevisiae is chosen the EC1118 active dry yeast, activates 15-20min before the inoculation in 38 ℃ warm water, then directly adds in the complex ferment wine with dregs, floods fermentation under 20 ℃ of conditions;
4) after the skin slag begins to sink, adopt the method for filtering except the peeling slag, clear liquid continues fermentation; When alcoholic strength reaches 12%(v/v), behind the residual sugar ﹤ 12g/L, place again 2-3 week and carry out secondary fermentation;
5) after secondary fermentation finishes, take bentonite as finings under the glue clarification, the bentonite addition is 3-4g/L, with joining in the wine behind 10 times the warm water soaking 24h, clarifies and disposal of stability;
6) the wine body reaches steady state after clarifying treatment, passes through respectively diatomite filtration, Plate Filtration and 0.45 μ m membrane filtration, and the wine body is clarified more.
It is golden yellow that vermouth body provided by the invention is, and has feature and the style of typical fermentation raw material sugarcane, pineapple, ginger, has pure, graceful, refreshing happy taste and happy people's fruital flavor, and wine degree essence merges mutually with acid, and the wine body is complete.Take sugarcane, pineapple and ginger as raw material, develop the innovative fermented wine product innovation that a kind of exploitation that is suitable for the market requirement has local characteristic, the development of the characteristic advantageous agricultural product resource of China being carried out industrialization, diversification provides new technology.
Description of drawings
Fig. 1 sugarcane, pineapple, the compound Vermouth case of ginger juice group GC-MS analyzing total ion spectrogram.
Fig. 1 sugarcane, pineapple, the compound Vermouth control group of ginger juice GC-MS analyzing total ion spectrogram.
Fig. 3 sugarcane, pineapple, the compound Vermouth case of ginger juice group flavour substances distribution plan.
Fig. 4 sugarcane, pineapple, the compound Vermouth control group of ginger juice flavour substances distribution plan.
Embodiment
Below in conjunction with accompanying drawing, as embodiment, technical scheme is specified, but the present invention is not limited thereto.
Experimental technique described in the following embodiment if no special instructions, is ordinary method; Described reagent and material all can obtain from commercial channels.
The brewing method of embodiment 1, a kind of sugarcane, pineapple, the compound Vermouth of ginger juice
One, sugarcane, pineapple, the compound Vermouth supplementary material prescription of ginger juice
1, raw material
Following raw material consumption is the percentage for the treatment of fermented juice and calculates.
Sugar cane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6%.
2, auxiliary material
Active dry yeast 200-250g/1000L treats fermented liquid, and sulfurous gas 50-60mg/L treats fermented liquid, and polygalacturonase 30-35g/1000L treats fermented liquid, white sugar (satisfying the required alcoholic strength of Vermouth and residual sugar content), bentonite 3-4g/L wine liquid.
Two, technical process
Raw material → crushing and beating → sulfurous gas → polygalacturonase → sugar addition → inoculation → Primary Fermentation → secondary fermentation → clarifying treatment → filtration, packaging final prod
Three, technology point
1, sugarcane, pineapple, ginger difference crushing and beating are got sugarcane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6% mixing, to mixing the sulfurous gas that adds 50-60mg/L in the juice, polygalacturonase 30-35g/1000L.
2, sugar addition carries out in the mode of portion-wise addition.Produce 1%(v/v according to the 17.5g/L white sugar) alcohol, adjust the potential wine degree of fermented liquid to 12%(v/v);
3, yeast saccharomyces cerevisiae is chosen the EC1118 active dry yeast, activates 15-20min before the inoculation in 38 ℃ warm water, then directly adds in the complex ferment wine with dregs, carries out the fermentation of temperature control dipping under 20 ℃ of conditions;
4, after the skin slag begins to sink, adopt the method for filtering except the peeling slag, clear liquid continues fermentation; When alcoholic strength reaches 12%(v/v), behind the residual sugar ﹤ 12g/L, place again 2-3 week and carry out secondary fermentation;
5, after secondary fermentation finishes, take bentonite as finings under the glue clarification, the bentonite addition is 3-4g/L, with joining in the wine behind 10 times the warm water soaking 24h, clarifies and disposal of stability;
6, the wine body reaches steady state after clarifying treatment, passes through respectively the membrane filtration of diatomite filtration, Plate Filtration and 0.3 μ m, bottling;
7, all detection methods all require operation according to " GB/T 15038-2006 grape wine, fruit wine are with using analytical procedure " among the present invention, the sugarcane that brews, pineapple, ginger juice Vermouth are with reference to " GB/T 15037-2006 grape wine " relevant criterion, and specific standards requires as follows:
The requirement of table 1 physico-chemical analysis
| Project | GB 15037 requirements |
| Alcoholic strength (20 ℃ time volume fraction %) | ≥7 |
| Total reducing sugar (with glucose meter)/(g/L) | ﹤12 |
| Sugar-free extract/(g/L) | ≥18 |
| Volatile acid (with acetometer)/(g/L) | ≤1.2 |
| Free SO 2 ?mg/L | --- |
| Total SO 2? mg/L | --- |
Table 2 sensory testing methods and requirement
8, hygienic requirements
The regulation that should meet GB 2758.
9, net content
Carry out by State Administration for Quality Supervision and Inspection and Quarantine [2005] the 75th command.
10, packing
Wrapping material should meet the food sanitation requirement, and packaging vessel should clean, and encapsulation is tight, and without the wine leaking phenomenon, outer packaging should be used qualified wrapping material, and meets corresponding standard.
11, transportation, storage
With the wine of cork stopper (or substitute) encapsulation, when storing and transport, answer " putting upside down " or " sleeping putting "; Transportation and should keep clean, avoid strong concussion, Exposure to Sunlight when storing, drench with rain, prevent freezing should be handled with care during loading and unloading; Storage place should be shady and cool, dry, ventilate, must not with poisonous, dangerous things is stored simultaneously and transport; Storage temperature should remain on 5 ℃-25 ℃, and transport temperature should remain on 5 ℃-35 ℃.
Embodiment 2, a kind of sugarcane, pineapple, the compound Vermouth brewing method of ginger juice are on the impact of wine quality
Invention case group is to form according to the fermentation process brew that proposes among the present invention in below analyzing, and control group then is that leavening temperature is higher than 25 ℃ fermentation process.
1, sugarcane, pineapple, the compound Vermouth physico-chemical analysis of ginger juice
Table 1 sugarcane, pineapple, the compound Vermouth physico-chemical analysis of ginger juice cartogram
| ? | Alcoholic strength %(v/v) | Sugar-free extract g/L | Total reducing sugar g/L | Total acid g/L | Volatile acid g/L | Free SO 2? mg/L | Total SO 2? mg/L |
| Invention case group | 11.8 | 31.5 | 8.4 | 5.8 | 0.126 | 21.2 | 37.84 |
| Control group | 11.1 | 30.6 | 9.2 | 5.2 | 0.113 | 20.3 | 38.83 |
From above table, can find out: the Vermouth that adopts the method brew that proposes among the present invention to form, physical and chemical index all is better than control group wine sample, and alcoholic strength reaches 11.8%, residual sugar 8.4g/L, total acid 5.8g/L, alcohol and sour eurythmy, merges mutually; And control group wine sample to produce the alcohol amount low may be because higher leavening temperature causes saccharomycetic growth to be suppressed, fermentative activity descends.
2, sugarcane, pineapple, the compound Vermouth organoleptic analysis of ginger juice
Table 2 sugarcane, pineapple, the compound Vermouth organoleptic analysis of ginger juice cartogram
| Process | Color and luster | Clarity | Fragrance | Flavour | Typicalness | Total points | Comment |
| Invention case group | 4 | 5 | 24 | 34 | 20 | 87 | Have pure, graceful, refreshing happy taste and happy people's fruital flavor, the wine body is complete |
| Control group | 4 | 5 | 20 | 30 | 18 | 77 | The wine body is not soft, and it is strong that fragrance is owed |
From above table, can find out: the Vermouth that proposes the fermentation process brew through the present invention, by the sensory evaluation analysis, on fragrance, flavour and typicalness, all be better than control group wine sample, evaluation result shows, the wine sample that the inventive method obtains, mouthfeel is submissive, and fruital, the strong harmony of aroma have the characteristic feature of raw material; And control group wine sample wine body is not soft, and a class fragrance (raw material fragrance) and two class fragrance (fermentation fragrance) owe strong, and this may be because the too high oversteeping that causes of leavening temperature and fragrance loss.
3, sugarcane, pineapple, the compound Vermouth local flavor of ginger juice are analyzed
According to the analysis of Fig. 1 and Fig. 3, the result is presented in sugarcane, pineapple, the compound Vermouth of ginger juice and detects alcohols 43.19%, aldehydes 0.09%, ester class 48.06%, ketone 0.26%, acids 2.15% and hydro carbons 5.95%.Its main flavor has: phenylethyl alcohol, diethyl succinate, ethyl succinate, 1-amylalcohol, hydroxy-butanedioic acid diethyl ester etc.Wherein the phenylethyl alcohol relative content is 16.4%, has happy fruit aroma, to the active effect that is formed with of this wine aroma.But the aldehyde material that some are relatively low such as phenylacetic aldehyde, furfural etc., the taste threshold of these materials is lower, although content is few, also can not be ignored.
The right figure of Fig. 2 and Fig. 4 shows control group fermented wine flavour substances situation.As seen from the figure, although the substance classes that has is the same, its content is different.The ester class only is 33.78% in this wine, and alcohols is 41%, and acids and aldehydes increase to some extent, are respectively 8% and 6.65%.
The first-selected yellow ginger juice of the used ginger juice of the present embodiment, the ginger raw material adopts the little yellow ginger of Luoping of Yunnan, and little yellow ginger matter is carefully fine, and oleaginousness is high, and color and luster is delicious, and fragrance is strong.Have big and fleshy, full, juice is rich, the characteristics of look delicate flavour U.S., its quality is more excellent.
Claims (4)
1. the compound Vermouth of sugarcane, pineapple and ginger juice is formed by following supplementary material fermentation, by volume, and in the raw material: sugarcane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6%; With the volumeter of raw material, supplementary product consumption is: sulfurous gas 50-60mg/L treats that fermented liquid, polygalacturonase 30-35g/1000L treat that fermented liquid, active dry yeast 200-250g/1000L treat fermented liquid, bentonite 3-4g/L wine liquid, satisfy the white sugar of the required alcoholic strength of Vermouth and residual sugar content requirement.
2. sugarcane according to claim 1, pineapple, the compound Vermouth of ginger juice, it is characterized in that described Vermouth body is light yellow, straw is yellow to golden yellow, has typical fermentation raw material: the feature of sugarcane, pineapple, ginger and style, fruital flavor with pure, graceful, refreshing happy taste and happy people, wine degree essence merges wine body balance, complete mutually with acid.
3. the brewing method of a sugarcane, pineapple, the compound Vermouth of ginger juice, it is characterized in that by volume, respectively the sugarcane juice of 70%-72%, the pineapple juice of 25.4%-27.4% and the ginger juice of 1.8%-2.6% are mixed, it is 12%(v/v that pol is adjusted to potential wine degree), under 20 ℃ of conditions, carry out low temperature dipping fermentation, place after Primary Fermentation finishes and 2-3 week carry out secondary fermentation, the bentonite defecation method is stablized, clarifying treatment to adopting through the wine of secondary fermentation, filters bottling.
4. the brewing method of a kind of sugarcane according to claim 3, pineapple, the compound Vermouth of ginger juice is characterized in that the step of described method is specific as follows:
1) sugarcane, pineapple, ginger difference crushing and beating are got sugarcane juice 70%-72%, pineapple juice 25.4%-27.4%, ginger juice 1.8%-2.6% mixing, to mixing the sulfurous gas that adds 50-60mg/L in the juice, polygalacturonase 30-35g/1000L;
2) sugar addition carries out in the mode of portion-wise addition; Produce 1%(v/v according to the 17.5g/L white sugar) alcohol, adjust the potential wine degree of fermented liquid to 12%(v/v);
3) yeast saccharomyces cerevisiae is chosen the EC1118 active dry yeast, activates 15-20min before the inoculation in 38 ℃ warm water, then directly adds in the complex ferment wine with dregs, floods fermentation under 20 ℃ of conditions;
4) after the skin slag begins to sink, adopt the method for filtering except the peeling slag, clear liquid continues fermentation; When alcoholic strength reaches 12%(v/v), behind the residual sugar ﹤ 12g/L, place again 2-3 week and carry out secondary fermentation;
5) after secondary fermentation finishes, take bentonite as finings under the glue clarification, the bentonite addition is 3-4g/L, with joining in the wine behind 10 times the warm water soaking 24h, clarifies and disposal of stability;
6) the wine body reaches steady state after clarifying treatment, passes through respectively diatomite filtration, Plate Filtration and 0.45 μ m membrane filtration, bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210060068 CN102660427B (en) | 2012-03-09 | 2012-03-09 | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210060068 CN102660427B (en) | 2012-03-09 | 2012-03-09 | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102660427A CN102660427A (en) | 2012-09-12 |
| CN102660427B true CN102660427B (en) | 2013-05-01 |
Family
ID=46770009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210060068 Active CN102660427B (en) | 2012-03-09 | 2012-03-09 | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102660427B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016077081A1 (en) * | 2014-11-13 | 2016-05-19 | Mai Jennifer | Novel compositions for the treatment of cancer |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ2012885A3 (en) * | 2012-12-09 | 2014-06-18 | Mendelova Univerzita V Brně | Process for preparing wine base with addition of alcohol as a partial substitution of distilled spirit in alcoholic beverages |
| CN104004624A (en) * | 2014-06-13 | 2014-08-27 | 张家港市桃源食品有限公司 | Preparation method of juicy peach wine |
| CN106281947A (en) * | 2016-08-12 | 2017-01-04 | 广西大学 | A kind of preparation method of Caulis Sacchari sinensis ginger vinegar beverage |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589808A (en) * | 2008-05-26 | 2009-12-02 | 萨哈春食品供应有限公司 | The beverage preparation that contains curcumin extraction |
-
2012
- 2012-03-09 CN CN 201210060068 patent/CN102660427B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016077081A1 (en) * | 2014-11-13 | 2016-05-19 | Mai Jennifer | Novel compositions for the treatment of cancer |
| US9526768B2 (en) | 2014-11-13 | 2016-12-27 | Jennifer Mai | Compositions for the treatment of cancer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102660427A (en) | 2012-09-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN104327998B (en) | The complete preparation method of making fresh rose flower fruit wine | |
| CN103013751B (en) | Brewing process of health-care orange aperitif | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN105219591A (en) | A kind of brewing method without seed Rosa roxburghii fermented wine | |
| CN103952265A (en) | Gorgon fruit wine and preparation method thereof | |
| KR102162963B1 (en) | Preparing method for korean traditional liquor using black garlic and korean traditional liquor using black garlic prepared thereby | |
| CN102660427B (en) | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN103710203A (en) | Production method of fermented wine | |
| CN102643727B (en) | Sugarcane-pineapple-ginger juice complex liqueur and brewing method thereof | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN103160405A (en) | Wild actinidia wine and brewing method thereof | |
| CN103275858B (en) | Brewing method for orange brandy | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN107259260A (en) | Chinese wolfberry fruit vinegar beverage that a kind of fall fire helps digestion and preparation method thereof | |
| CN110343593A (en) | A kind of morat and its brewing method | |
| CN102649925B (en) | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof | |
| CN103184127B (en) | Brewing method of truffle brewed wine | |
| CN109181976A (en) | A kind of minuent green liquor and its production method | |
| CN104673590A (en) | Method for preparing dogwood fruit wine | |
| CN101649269B (en) | Method for brewing longan cane-juice wine | |
| CN103710201A (en) | Preparation method for low alcohol litchi fruit wine beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |