CN102676334A - Method for manufacturing green plum fruit wine - Google Patents
Method for manufacturing green plum fruit wine Download PDFInfo
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- CN102676334A CN102676334A CN2012101337460A CN201210133746A CN102676334A CN 102676334 A CN102676334 A CN 102676334A CN 2012101337460 A CN2012101337460 A CN 2012101337460A CN 201210133746 A CN201210133746 A CN 201210133746A CN 102676334 A CN102676334 A CN 102676334A
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Abstract
The invention discloses a method for manufacturing a green plum fruit wine. The method includes raw material preparation, primary fermentation, secondary fermentation, natural setting, green wine filtering, aging, filtering aged wine and filling and the like. Before the primary fermentation, according to a mass ratio of 0.3-0.5% . of a mixed mash of pulps and sugars, sulfur dioxide (SiO2) powders with the average particle size ranging between 7nanimeters and 40 nanometers are added, and according to a mass ratio of 0.1-0.2%. of the mixed mash of pulps and sugars, zinc dioxide (ZnO2) powders with the average particle size ranging between 8 nanometers and 60 nanometers are added. During the primary fermentation process, sulfur dioxide and zinc dioxide particles can absorb organic matters with large particle sizes in a mixed liquid, the absorbed organic matters are precipitated at the bottom of a fermentation tank, so that the prepared green plum fruit wine can not have the problems of discoloration, off-flavor, precipitation, rancidity and the like, simultaneously, an aging tank is utilized during the aging process, the inner wall of the aging tank is coated with a silica sol and an acrylate coating, and the organic matters with large particle sizes which remain in the green plum fruit wine are further absorbed and precipitated by the nanoscale silica sol, so that finally prepared green plum fruit wine has a clear vinosity, and nutrition substances remaining in the wine are nanoscale particles which are easy to absorb by human body.
Description
Technical field
The present invention relates to a kind of fruit wine, relate to a kind of method of manufacture of green plum wine specifically, belong to the food mfg technology field.
Background technology
Green plum is because of its multiple amino acids that is rich in needed by human body, has in the acid with sweet fragrance, particularly because of it is rich in tartaric acid and vitamins C, welcome by the domestic and international market, is described as " king of fruit jelly ", " environmental protective hygienic food ".Particularly has the long daily life of day by day coming into of date saved because of it especially as the green plum wine that main raw material is made with green plum.The manufacturing of green plum wine mainly contains following step: the making of green plum juice or pulp; Fermentation; Filter; Ageing; Filter; Filling and package.Because green plum has certain acidity, reply green plum juice or pulp carry out chemistry and fall acid before fermentation, and then carry out conventional fermentation, can cause the taste of the green plum wine that is made to change like this, and nutrition reduces.Same mistake, the green plum wine that the method for manufacture of this usual manner is processed is because its wine contains the middle molecule protein of larger particles; These middle molecule protein particles meeting variable colors are spoiled in the preservation process, deposition; Become sour, cause problems such as green plum wine becomes sour, coarse mouthfeel, the green plum wine that is mixed with the middle molecule protein of larger particles makes human body absorb insufficient to the nutrition that contains in the green plum wine; Production cycle while is longer, and the quality guaranteed period is shorter.
Summary of the invention
For overcoming above-mentioned defective, the present invention aims to provide a kind of method of manufacture of green plum wine, and it has the wine of preventing liquid and flocculation, deposited phenomenon occur; The green plum wine that manufacturing forms has pure taste, the color and luster nature, and nutrition is prone to absorb; Has long quality-guarantee period simultaneously, characteristics such as with short production cycle.
For achieving the above object, the technical scheme that the present invention adopts is: a kind of method of manufacture of green plum wine may further comprise the steps:
Step 1: raw material is prepared, and promptly is made into the green plum pulp to plum fruit;
Step 2: fermentation, be divided into Primary Fermentation, secondary fermentation and heavy naturally clear,
Said Primary Fermentation is: be placed on the green plum pulp in the fermentor tank; Mass percent 8-12% ratio in the pulp quality is put into sugar; After fully stirring, form and starch the sugared mash that mixes, the mass percent 1.0-1.2 ‰ by slurry sugar mixing mash puts into yeast again, carries out Primary Fermentation after abundant the stirring; Main fermentation temperature is 26 ± 2 ℃, whenever at a distance from 10-12 hour the mixed solution in the fermentor tank is stirred during Primary Fermentation;
Control secondary fermentation temperature is 20 ± 2 ℃ during said secondary fermentation;
Make the mixing mash heavy naturally clear, form new wine, the heavy naturally clear time is 35-40 days;
Step 3: new wine filters, and tentatively filters the new wine of processing, and removes the wine pin, promptly removes filtering medium;
Step 4: ageing, put into the ageing jar to the liquid portion after the new wine filtration, keep 12-15 ℃, carry out ageing, ageing need be carried out 2-3 time tank switching therebetween, obtains old wine;
Step 5: old wine filters, and filters old wine once more;
Step 6: can, bottle the liquid portion after the old wine filtration, seal and pack;
The innovative point of the method for manufacture of green plum wine of the present invention mainly is said step 2: in the fermenting process, before carrying out Primary Fermentation, also need mix the mass percent 0.3-0. 5 ‰ ratios adding SiO of mash in slurry sugar
2Powder and add ZnO in mass percent 0.1-0. 2 ‰ ratios that slurry sugar mixes mash
2Powder, said SiO
2The median size of powder is the 7-40 nanometer, said ZnO
2The median size of powder is the 8-60 nanometer, through fully stirring; The time of said Primary Fermentation is 55-60 hour; The time of said secondary fermentation is 7-10 days.
The innovative point of the method for manufacture of green plum wine of the present invention also is said step 4: in the traditional aging process; Before liquid portion after new wine filters is put into the ageing jar; Apply the layer of surface processing layer at ageing jar inwall; Said surface-treated layer is 1:20 ± 1 blended silicon sol and acrylate coatings by mass percentage, and the thickness of coating is the 0.8-1 millimeter; The ageing time is 35-40 days.
The innovative point of the method for manufacture of green plum wine of the present invention also is said step 5: in the old wine filtration procedure, the strainer that is adopted is nanofilter or nf membrane.
Adopted the method for manufacture of green plum wine of the present invention, owing to before carrying out Primary Fermentation, added an amount of nano level SiO
2And ZnO
2Particle, SiO
2And ZnO
2Particle can significantly be removed in the fruit wine not by the middle molecule protein of complete hydrolysis, prevents flocculation, deposited phenomenon, makes the green plum wine of processing can not produce variable color, and is spoiled, problem such as become sour, but also can extend the shelf life, do not influence the quality and the local flavor of fruit wine.Nano level SiO
2And ZnO
2Particle also has remarkable aging effect, and tunable, the balance wine liquid structure of matter are enriched trace flavor component, removes new vinosity, dry pungent, bitter taste and evil assorted smell etc., thereby makes the wine body mellow submissive, and is sweet refreshing clean, elegant in smell, long times of aftertaste.Adopt this nanotechnology, solve clarification and stable technical barrier in the long-term puzzlement green plum wine brewing process.Utilize small-size effect, surface energy effect, the comprehensive organism high reactivity effect of nanotechnology, can effectively improve green liquor specific absorption and effect, reduce spinoff; Promote naturality, the practicality of its health protection; And significantly quicken the traditional aging process of fruit wine, and shorten the ageing time, enhance productivity.
Embodiment
The invention discloses a kind of method of manufacture of green plum wine, may further comprise the steps:
Step 1: raw material is prepared, and promptly is made into the green plum pulp to plum fruit; Usually can adopt special green plum juicer and green plum depulper to be made into the green plum pulp to plum fruit;
Step 2: fermentation, be divided into Primary Fermentation, secondary fermentation and heavy naturally clear,
Said Primary Fermentation is: be placed on the green plum pulp in the fermentor tank; Mass percent 8-12% ratio in pulp is put into sugar, after fully stirring, forms to starch the sugared mash that mixes, and the mass percent 1.0-1.2 ‰ by slurry sugar mixing mash puts into yeast again; The yeast that is adopted is a live yeast; After fully stirring, carry out Primary Fermentation, main fermentation temperature is 26 ± 2 ℃, whenever at a distance from 10-12 hour the mixed solution in the fermentor tank is stirred during Primary Fermentation;
Stop the mixing mash in the fermentor tank is stirred after Primary Fermentation is accomplished, begin secondary fermentation this moment, the control leavening temperature is 20 ± 2 ℃ during said secondary fermentation;
After secondary fermentation, it is heavy naturally clear to mix mash, forms new wine, and the heavy naturally clear time is 35-40 days;
Step 3: new wine filters, and tentatively filters the new wine of processing, and removes the wine pin, promptly removes filtering medium, and this step can adopt common strainer to carry out;
Step 4: ageing, put into the ageing jar to the liquid portion after the new wine filtration, temperature keeps 12-15 ℃, carries out ageing, and ageing need be carried out 2-3 time tank switching therebetween, obtains old wine;
Step 5: old wine filters, and filters old wine once more;
Step 6: can, bottle the liquid portion after the old wine filtration, seal and pack;
Innovative point of the present invention mainly is said step 2: in the fermenting process, before carrying out Primary Fermentation, also need mix the mass percent 0.3-0. 5 ‰ ratios adding SiO of mash in slurry sugar
2Powder and add ZnO in mass percent 0.1-0. 2 ‰ ratios that slurry sugar mixes mash
2Powder, said SiO
2The median size of powder is the 7-40 nanometer, said ZnO
2The median size of powder is the 8-60 nanometer, through fully stirring; The time of said Primary Fermentation is 55-60 hour; The time of said secondary fermentation is 7-10 days.SiO
2Powder and ZnO
2Powder can be put into slurry sugar and mix mash putting into zymic simultaneously, through after fully stirring, and SiO
2Powder and ZnO
2Powder is evenly distributed in the sugared mixed solution of slurry, like this, in the process of fermenting, the SiO of nanometer particle size
2Powder and ZnO
2Powder can adsorb the middle molecule protein of larger particles; And the middle molecule protein that makes these larger particles is assembled postprecipitation to the fermentor tank bottom; And make the slurry sugar of staying in the fermentor tank mix the organic most of nanometer particle size that is of pulp in the mash; The pulp organic matter of nanometer particle size more is prone to fermentation, thereby makes the time of Primary Fermentation shorten to 55-60 hour from traditional 110-120 hour, and the time of secondary fermentation shortened to 7-10 days from traditional 15-18 days.
For the organic matter that makes greater particle size remaining in the new wine that after fermenting, forms is further removed; The innovative point of the method for manufacture of green plum wine of the present invention also is said step 4: in the traditional aging process; Before new wine is put into the ageing jar; Apply the layer of surface processing layer at ageing jar inwall, said surface-treated layer is 1:20 ± 1 blended silicon sol and acrylate coatings by mass percentage, and the thickness of coating is the 0.8-1 millimeter; The ageing time is 35-40 days.Because the silicon sol in the coating can adsorb the organic matter of greater particle size, and the organic matter after the absorption is deposited at the bottom of the ageing jar.Owing to from new wine, remove the organic matter of the greater particle size of the overwhelming majority; Make that the overwhelming majority of retaining in the new wine is the organic matter of nanometer particle size; Make the traditional aging process of new wine be more prone to; Thereby make the ageing time of new wine shorten to 35-40 days, and can reach same ageing effect from traditional about 90 days.
In the old wine filtration procedure of the method for manufacture of green plum wine of the present invention, the strainer that is adopted also can be nanofilter or nf membrane.Like this, filter out the organic matter of the greater particle size that is contained in the old wine basically, what make that green plum wine after the can contains is the organic matter of nanometer particle size basically; Make green plum wine not only as clear as crystal on color and luster, in the preservation process, variable color can not occur, spoiled; Deposition; Problem such as become sour, and have mouthfeel preferably, its nutrition that contains is also absorbed by human body easily.
Following table is the contrast of the various technical schemes that adopted in the actual production process:
| ? | Scheme one | Scheme two | Scheme three |
| The green plum pulp content | 100% | 100% | 100% |
| Sugar content | 8% | 10% | 12% |
| Amount of yeast | 1.2‰ | 1.1‰ | 1‰ |
| SiO 2Content of powder | 0.3‰ | 0.4‰ | 0. 5‰ |
| SiO 2The powder median size | 40 nanometers | 25 nanometers | 7 nanometers |
| ZnO 2Content of powder | 0.1‰ | 0.5‰ | 0. 2‰ |
| ZnO 2The powder median size | 60 nanometers | 32 nanometers | 8 nanometers |
| Main fermentation temperature | 24℃ | 26℃ | 28℃ |
| The Primary Fermentation time | 60 hours | 57 hours | 55 hours |
| The secondary fermentation temperature | 18℃ | 20℃ | 22℃ |
| The secondary fermentation time | 10 days | 8 days | 7 days |
| The ageing time | 40 days | 37 days | 35 days |
| Ethanol production | 7.8% | 8.1% | 8% |
| The green plum wine grade | 1 grade | Superfine | 1 grade |
Can find out that by last table wherein scheme two prepared green plum wine qualities are best.
Claims (3)
1. the method for manufacture of a green plum wine may further comprise the steps:
Step 1: raw material is prepared, and promptly is made into the green plum pulp to plum fruit;
Step 2: fermentation, be divided into Primary Fermentation, secondary fermentation and heavy naturally clear,
Said Primary Fermentation is: be placed on the green plum pulp in the fermentor tank; Mass percent 8-12% ratio in the pulp quality is put into sugar; After fully stirring, form and starch the sugared mash that mixes, the mass percent 1.0-1.2 ‰ by slurry sugar mixing mash puts into yeast again, carries out Primary Fermentation after abundant the stirring; Main fermentation temperature is 26 ± 2 ℃, whenever at a distance from 10-12 hour the mixed solution in the fermentor tank is stirred during Primary Fermentation;
Control secondary fermentation temperature is 20 ± 2 ℃ during said secondary fermentation;
Make the mixing mash heavy naturally clear, form new wine, the heavy naturally clear time is 35-40 days;
Step 3: new wine filters, and tentatively filters the new wine of processing, and removes the wine pin, promptly removes filtering medium;
Step 4: ageing, put into the ageing jar to the liquid portion after the new wine filtration, keep 12-15 ℃, carry out ageing, ageing need be carried out 2-3 time tank switching therebetween, obtains old wine;
Step 5: old wine filters, and filters old wine once more;
Step 6: can, bottle the liquid portion after the old wine filtration, seal and pack;
It is characterized in that said step 2: in the fermenting process, before carrying out Primary Fermentation, also need mix the mass percent 0.3-0. 5 ‰ ratios adding SiO of mash in slurry sugar
2Powder and add ZnO in mass percent 0.1-0. 2 ‰ ratios that slurry sugar mixes mash
2Powder, said SiO
2The median size of powder is the 7-40 nanometer, said ZnO
2The median size of powder is the 8-60 nanometer, through fully stirring; The time of said Primary Fermentation is 55-60 hour; The time of said secondary fermentation is 7-10 days.
2. the method for manufacture of green plum wine according to claim 1; It is characterized in that said step 4: in the traditional aging process; Before liquid portion after new wine filters is put into the ageing jar; Apply the layer of surface processing layer at ageing jar inwall, said surface-treated layer is 1:20 ± 1 blended silicon sol and acrylate coatings by mass percentage, and the thickness of coating is the 0.8-1 millimeter; The ageing time is 35-40 days.
3. the method for manufacture of green plum wine according to claim 1, it is characterized in that said step 5: in the old wine filtration procedure, the strainer that is adopted is nanofilter or nf membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210133746 CN102676334B (en) | 2012-05-03 | 2012-05-03 | Method for manufacturing green plum fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210133746 CN102676334B (en) | 2012-05-03 | 2012-05-03 | Method for manufacturing green plum fruit wine |
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| Publication Number | Publication Date |
|---|---|
| CN102676334A true CN102676334A (en) | 2012-09-19 |
| CN102676334B CN102676334B (en) | 2013-08-21 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462744A (en) * | 2014-08-30 | 2016-04-06 | 高磊 | Preparation method for green plum health-care wine |
| CN108102849A (en) * | 2018-02-06 | 2018-06-01 | 上海交通大学 | The production method of natural green prune fermented wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1854283A (en) * | 2005-04-21 | 2006-11-01 | 李锡彦 | Acid/basicity conversion of distilled liquor |
| CN101155908A (en) * | 2005-04-08 | 2008-04-02 | 大塚食品株式会社 | Refining method for distilled liquor |
| CN101586067A (en) * | 2009-01-13 | 2009-11-25 | 厦门如意集团有限公司 | Plum wine brewage technology |
-
2012
- 2012-05-03 CN CN 201210133746 patent/CN102676334B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101155908A (en) * | 2005-04-08 | 2008-04-02 | 大塚食品株式会社 | Refining method for distilled liquor |
| CN1854283A (en) * | 2005-04-21 | 2006-11-01 | 李锡彦 | Acid/basicity conversion of distilled liquor |
| CN101586067A (en) * | 2009-01-13 | 2009-11-25 | 厦门如意集团有限公司 | Plum wine brewage technology |
Non-Patent Citations (2)
| Title |
|---|
| 卢蓉蓉: "《食品科学导论》", 30 July 2008 * |
| 董松: "硅溶胶-丙烯酸酯乳液外墙涂料的配制", 《现代涂料与涂装》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462744A (en) * | 2014-08-30 | 2016-04-06 | 高磊 | Preparation method for green plum health-care wine |
| CN108102849A (en) * | 2018-02-06 | 2018-06-01 | 上海交通大学 | The production method of natural green prune fermented wine |
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| Publication number | Publication date |
|---|---|
| CN102676334B (en) | 2013-08-21 |
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Address after: 312300 Feng Hui Zhen San Xi Cun, Shangyu District, Shaoxing City, Zhejiang Province Patentee after: SHAOXING NANLING AGRICULTURAL PRODUCTS Co.,Ltd. Address before: 312361 Feng Hui Zhen San Xi Cun, Shangyu City, Shaoxing City, Zhejiang Province Patentee before: Shangyu Nanling Agricultural and Sideline Products Co.,Ltd. |
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Denomination of invention: A manufacturing method for green plum wine Effective date of registration: 20230808 Granted publication date: 20130821 Pledgee: Agricultural Bank of China Limited Shaoxing Shangyu sub branch Pledgor: SHAOXING NANLING AGRICULTURAL PRODUCTS Co.,Ltd. Registration number: Y2023980051256 |