CN102669525A - Manufacture method of mulberry ice grape wine nutrition and health care beverage - Google Patents
Manufacture method of mulberry ice grape wine nutrition and health care beverage Download PDFInfo
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- CN102669525A CN102669525A CN2011102204029A CN201110220402A CN102669525A CN 102669525 A CN102669525 A CN 102669525A CN 2011102204029 A CN2011102204029 A CN 2011102204029A CN 201110220402 A CN201110220402 A CN 201110220402A CN 102669525 A CN102669525 A CN 102669525A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 32
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- 230000036541 health Effects 0.000 title abstract description 13
- 235000009754 Vitis X bourquina Nutrition 0.000 title abstract description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 title abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 title abstract description 12
- 235000016709 nutrition Nutrition 0.000 title abstract description 11
- 235000014101 wine Nutrition 0.000 title abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 230000035764 nutrition Effects 0.000 title abstract description 9
- 235000013361 beverage Nutrition 0.000 title abstract description 6
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- 235000013399 edible fruits Nutrition 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000008935 nutritious Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 235000019674 grape juice Nutrition 0.000 claims description 8
- 238000009923 sugaring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000061458 Solanum melongena Species 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 5
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- 239000000203 mixture Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 3
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- 238000003306 harvesting Methods 0.000 claims description 2
- 210000000697 sensory organ Anatomy 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims 1
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- 235000021021 grapes Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 11
- 230000004151 fermentation Effects 0.000 abstract description 11
- 230000001954 sterilising effect Effects 0.000 abstract description 9
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 abstract 1
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- 235000009508 confectionery Nutrition 0.000 description 3
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- 229910001220 stainless steel Inorganic materials 0.000 description 3
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a production process of a mulberry ice grape wine nutrition and health care beverage and belongs to the field of fruit product wine. The health preserving principle is adopted, nutrition sources of various elements including mulberry, medlar, red dates and ice grape are subjected to treatment through traditional processes of vacuum concentration, squeezing, sugar adding fermentation and the technologies of separation, low-temperature storage, high-temperature sterilization and the like to be refined into fruit wine nutrition health care beverages. Nutrition ingredients are stored and are not damaged, the mouth feeling requirements of people can be met, the nutrition and health care multiple effects are realized, the manufacture process is simple, and raw materials can be easily obtained. The beverage is nature transparent purple red liquid, does not contain any pigment, has the wine flavor of mulberry fruit flavor and grape fruit fragrance, and 18 kinds of human body required amino acids are contained. The beverage has the functions of improving the immunity, preventing the cholesterol rise and resisting the cold on the human bodies and has the capability of activating the toxin decomposing capability of the cells. A better prevention effect is realized on hyperlipidemia and influenza, and in addition, the effects of heat clearing, detoxication, sleep improvement and body strengthening are realized.
Description
One, technical field:
The production technology that the present invention relates to a kind of mulberry fruit ice-wine nutritious and healthy drink belongs to fruit drinks field.Its technology is the production technology that adopts advanced flow process to combine with conventional art.
Simple to operate, can adapt to manufacturing of handicraft workshop or scale.Need not complicated mechanical device just fermentation tank and the complete pipelining of a cover, just can accomplish this production of products program.
Must strict hold raw material quality in order to ensure product quality and close, closely linkedly on production stage produce the inspection that just can stand domestic and international quality testing department according to manufacturing technique requirent.
Two, background technology:
All kinds of grape wine of selling on the market now all are with alcohol concocted, and content of beary metal is high, and the health of human body is had certain influence.
The present invention adopts the principle that takes care of health; With mulberry fruit, medlar red date, the plain nutrient source of ice grape three bits; It is concentrated through vacuum that------technology such as-high-temperature sterilization, refining form fruit wine nutritious and healthy drink to the traditional handicraft of sugaring fermentation to separate--low temperature preservation--in squeezing.Both preserved nutritional labeling and be not destroyed, and adapted to the nourishing healthy multi-efficiency of people's mouthfeel demand again, manufacture craft is simple, and raw material is easy to get.
Three, goal of the invention:
The present invention is intended to produce a kind of fruit drinks drink with multiple rich nutrient contents and health care multi-efficiency, to the natural green food development, improves the level of whole nation's health.Be the evolutionary path that provides new that makes full use of of the deep processing of agricultural byproducts and Wild Mulberry sorosis, the high market prospects of economic benefit are good.
Four, technical scheme:
The development of this mulberry fruit ice-wine nutritious and healthy drink is that the three kinds of nutrient sources of ice-wine that adopt bigger mulberry fruit fruit concentrated juice, medlar red date juice, the sugaring of proportion to ferment are integrated with fixed attention.Be formulated in white granulated sugar, citric acid, stabilizing agent, honey etc. and mix the nourishing healthy fruit drinks drink that develops for auxiliary material.
1, technological process: (1) aubergine mulberry fruit fruit----100 ℃ of boiling water are centrifugal, and------store to be processed into the mulberry fruit fruit concentrated juice in squeezing by sterilization----.(2) medlar red date----soaked 30 minutes and--pulls and put into 95 ℃ of-100 ℃ of boiling water of cauldron boiling that--------sterilization----was stored to be filtered into Normal juice in well-done 40 minutes out.(3) pluck at subzero 6 ℃ of icing grapes--sorting--fragmentation--the squeezing grape juice----the sugaring fermentation----add full ageing--separate--stable--sterilization---store.(4), then allotment is blent in (1) (2) (3), and----stable--------bottling is sealed, and--high temperature sterilization----preserve by finished product--warehouse-in---low temperature in sterilization in filtration.
2, product sense organ:
(1) color and luster: present the aubergine transparency liquid.(2) local flavor: have mulberry fruity and sweet mellow uva cordiale flavor.(3) tissue morphology: stable homogeneous, there is not deposition.
Five, good effect:
The product of taking above technical scheme to produce presents the transparent mauve liquid of nature, does not contain any pigment.The mulberry fruit ice-wine color and luster of brewageing out is magnificent, aroma is quiet and tastefully laid out, the smell of fruits is very sweet, mouthfeel is mellow sweet.
Mulberry fruit, medlar red date, ice grape are emphasizing particularly on different fields aspect function and the nutrition, according to the principle of function nutrition and health care.The nutrient of three aspects is organic compound, process the function nutrition health beverages.It has kept nutritional labeling vinous, has mulberry fruit juice fragrance Fruity nutrient drink again.
This drink is to adopt the grape variety of introducing German Frank area, and temperature drops to subzero harvesting below 6 ℃ in the winter time.The grape extraction juice that freezes through naturally frozen makes grape wine, and is rich in the amino acid and all kinds of high-quality nutriment of 18 kinds of human body requirements.
The function that the invention of this drink has raising immunity, the function that prevents cholesterol rising, cold resistant, anti-anoxic, active cell to divide toxolysin to human body.High fat of blood, influenza there are prevention effect preferably, and the effect that clearing heat and detoxicating, kind sleep is arranged, improve the health.
Six, specific embodiments:
1, the processing of mulberry fruit juice: 1. really mix and stamp out mulberry fruit liquid water and temporarily be pooled in the stainless steel pond with 100 ℃ boiling water and aubergine mulberry fruit.2. remaining pomace being squeezed out the mulberry fruit liquid that fruit juice and punching press extrude is mixed in the stainless steel pond.3. remove fiber and impurity with centrifuge, concentrate.4. with after the inspissated juice sterilization treatment, be input in the big jar of sealing stainless steel and store.
2, medlar red date juice is made: 1. select the fruit of Chinese wolfberry and red date that fresh nothing is gone mouldy.2. precook: the medlar red date of cleaning was soaked 30 minutes, pulls out and put into cauldron, add and contain 0.1vc soft water, under 95-100 ℃ of boiling water well-done 40 minutes Normal juice.
3, brewageing of ice-wine: 1. select materials: subzero in the winter time 6 ℃, pluck after grape freezes with broken.Reject sick blue or green mashed grain and in bulk container, rub fragmentation, remove cob, carpopodium then.
2. sugaring fermentation: present brewageing is to add more than alcohol modulation 12 degree, and the content of beary metal height has certain influence to the health of human body like this.
Traditional brewageing is the sugar content of surveying grape juice with enocscope evaluation and hydrometer method.The sugar of general 1.7 degree can transfer 1 degree alcohol to, adds the sugar fermentation according to the quantity that lacks, and the former wine alcohol in fermentation back is reached more than 12 degree, and sealing is not perishable after preserving.
On the basis of measuring the grape juice pol, calculate institute according to needed oenometer again and lack sugared quantity.Sugar is joined in the grape juice, just continue fermentation, just can reach the wine degree that needs after fermentation finishes.The formula that calculates the sugaring amount is following:
Need add sugar weight=((needing wine degree * 1.7)-existing pol)/100* grape juice weight
As: grape juice contains sugar 17 degree for 100 kilograms, the grape wine of brew spirituosity amount 14 degree, need how many kilograms of sugaring?
Need add sugar weight=((14*1.7)-17)/100*100=6.8 kilogram
4, store: the squeezing of primary fermentation is separated the wooden fermenter fermentation of packing into of back gained grape juice.Temperature was stored one month down at 10-15 ℃, and the grape juice of fermentation after one month changed bucket, and then changed once bucket at interval in two months, changed behind No. three buckets 12 ° of brews--16 ° of Fructus Vitis viniferae wine bases altogether.Sealing was stored 1 year or 2 years longer times, just can obtain mellow, the delicious tasty and refreshing ice-wine of vinosity.
5, blend: mulberry fruit juice, medlar red date Normal juice, the ice-wine Trinity.Be formulated in: white granulated sugar, citric acid, stabilizing agent, honey, filter after 8 hours in the clarification of 18 ℃ of indoor temperatures, high temperature sterilization again after the sterilization, bottling, promptly become mulberry fruit ice-wine nutritious and healthy drink.
6, concocting method:
By weight percentage, mulberry fruit ice-wine nutritious and healthy drink proportioning is: mulberry fruit fruit concentrated juice 5-20%, medlar red date Normal juice 10-30%, ice-wine 30-60%, white granulated sugar 5-20%, citric acid 0.1-1.0%, stabilizing agent (CMC-NA) 0.2-0.6%, honey 2-6%, Tianshan Mountains snow-broth surplus.
7, homogeneous: with high-pressure homogeneous, homogenization pressure 18-22mpa, temperature is 55 °-60 °.
8, the degassing: the juice of homogeneous is at 40 °-50 °, and 0.8mpa vacuum under pressure degasser outgases.
9, bottling sterilization: will allocate good drink liquid and pack in the bottle, seal sterilization, sterilization conditions 90-95 ℃, 15-20 minute.
10, refrigeration: packaged finished product, put into freezer and deposit, temperature-1 ℃--3 ℃.
Claims (4)
1. a mulberry fruit ice-wine nutritious and healthy drink preparation method is characterized in that: be the ice-wine Trinity that adopts bigger mulberry fruit fruit concentrated juice, medlar red date juice, the sugaring of proportion to ferment.Be formulated in white granulated sugar, citric acid, stabilizing agent, honey etc. and develop nourishing healthy fruit drinks drink for auxiliary material mixes.
2. mulberry fruit ice-wine nutritious and healthy drink preparation method, 1. ,-100 ℃ of boiling water of aubergine mulberry fruit fruit are centrifugal-squeezing it is characterized in that: technological process is:---be processed into the mulberry fruit fruit concentrated juice.2., medlar red date--soaked 30 minutes and----pulls out and put into cauldron boiling 95 ℃----well-done 40 minutes----is filtered into Normal juice to 100 ℃ of boiling water.3., harvesting is at subzero 6 ℃ of icing grapes, and------------full ageing is added in sugaring fermentation----to the squeezing grape juice in fragmentation in sorting.4., 1.+2.+3. blend allotment and--separate-stable and--filter--sterilization----bottling----high temperature sterilization----finished product---warehouse-in.
3. mulberry fruit ice-wine nutritious and healthy drink preparation method, it is characterized in that: it is made up of the raw material of the white proportion by subtraction of following weight: mulberry fruit fruit concentrated juice 5-20%, medlar red date Normal juice 10-30%, ice-wine 30---60%, white granulated sugar 5---20%, citric acid 0.1---1.0%, stabilizing agent (CMC-NA) 0.2-0.6%, honey 2-6%, Tianshan Mountains snow-broth surplus.
4. a mulberry fruit ice-wine nutritious and healthy drink preparation method is characterized in that: the product sense organ: 1. color and luster: present the aubergine transparency liquid.2. local flavor: have that mulberry fruity and pure, quiet and tastefully laid out sweetness are mellow, fruital and the harmonious uva fragrance of aroma.3. organize: stable homogeneous, nothing deposition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110220402.9A CN102669525B (en) | 2011-08-03 | 2011-08-03 | Manufacture method of mulberry ice grape wine nutrition and health care beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110220402.9A CN102669525B (en) | 2011-08-03 | 2011-08-03 | Manufacture method of mulberry ice grape wine nutrition and health care beverage |
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| Publication Number | Publication Date |
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| CN102669525A true CN102669525A (en) | 2012-09-19 |
| CN102669525B CN102669525B (en) | 2014-01-29 |
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| CN201110220402.9A Expired - Fee Related CN102669525B (en) | 2011-08-03 | 2011-08-03 | Manufacture method of mulberry ice grape wine nutrition and health care beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897931A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Method for brewing mulberry and grape wine |
| CN104651185A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236009A (en) * | 1999-05-06 | 1999-11-24 | 兰国铨 | Preparing method for Chinese yam grape wine |
| CN101366523A (en) * | 2008-10-15 | 2009-02-18 | 张志超 | Health-care medicinal liquor and its preparing process |
-
2011
- 2011-08-03 CN CN201110220402.9A patent/CN102669525B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236009A (en) * | 1999-05-06 | 1999-11-24 | 兰国铨 | Preparing method for Chinese yam grape wine |
| CN101366523A (en) * | 2008-10-15 | 2009-02-18 | 张志超 | Health-care medicinal liquor and its preparing process |
Non-Patent Citations (2)
| Title |
|---|
| 唐虎利等: "《桑葚酒的加工技术研究》", 《酿酒科技》 * |
| 李景明等: "《冰葡萄酒及生产工艺》", 《中外食品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897931A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Method for brewing mulberry and grape wine |
| CN104651185A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof |
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| Publication number | Publication date |
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| CN102669525B (en) | 2014-01-29 |
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