CN102787052A - Production method of Peteguo wine - Google Patents
Production method of Peteguo wine Download PDFInfo
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- CN102787052A CN102787052A CN2012103168429A CN201210316842A CN102787052A CN 102787052 A CN102787052 A CN 102787052A CN 2012103168429 A CN2012103168429 A CN 2012103168429A CN 201210316842 A CN201210316842 A CN 201210316842A CN 102787052 A CN102787052 A CN 102787052A
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Abstract
The invention provides a production method of Peteguo wine. The method comprises preparing the Peteguo wine through washing fresh Peteguo, disinfecting and removing acerbity, protecting color, breaking for pulping, fermenting, roughly fermenting, esterifying, conditioning, filtering, sterilizing and bottling. Compared with the prior art, the production method provided by the invention directly uses fruit pulp to ferment, so that the fermentation time is shortened, the ageing time is also shortened by the esterification at the later stage, the whole process is reduced nearly by 5-10 times compared with a traditional production method, links of disinfection, acerbity removal and color protection are added to solve the problems of easy oxidization and color change of the Peteguo wine in production and storage processes, and improve the quality of the wine, and therefore, the Peteguo wine with unique Peteguo flavor, clear and transparent wine juice, mellow taste and no acerbity is prepared.
Description
Technical field
The present invention relates to a kind of working method of fruit wine, specifically, relate to the working method of the special fruit wine of a kind of beer, belong to the food engineering field.
Background technology
The special fruit of beer claims again that in the locality acid pears, is a kind of plateau fruit that is grown in height above sea level 2000m, vegetatively mainly in Hezheng County, state, Linxia, Gansu Province and surrounding area.The special fruit of beer contains multiple amino acids, carbohydrate, VITAMINs and mineral substance, especially contains abundant potassium, and wherein aminoacids content is up to 376mg/100g, and among the people in the locality have the traditional habit of the special fruit of beer as prevention and treatment gastrointestinal illness.Owing to receive the restriction of all tired elements, the special fruit of beer does not obtain development and use always, just leans on marketing fresh, causes great waste, can not make it bring into play better economic benefit.The working method of the special fruit wine of beer of the present invention is directly utilized the special jam fermentation of beer, need not to squeeze the juice, and reduces process procedure, saves the energy, reduces cost.In addition, because so the special fruity acid of the beer of just having plucked, puckery in process of production, increases the puckery look treatment technology that protects that disappears, when reducing cost, improve the quality of products.Still there is not at present the record of the working method of the special fruit wine of beer.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can drop into industrial production, wine juice clear, the pure and mild no puckery sense of mouthfeel in enormous quantities, and produce with storage in do not produce the working method of the beer spy fruit wine of oxidation stain.
The working method of the special fruit wine of beer of the present invention is characterized in that: the special fruit of beer fresh fruit is taken away the puckery taste, protects look, broken slurrying, fermentation, coarse filtration, esterification, allotment, filtration, sterilization, can through cleaning, sterilization, make the special fruit wine of beer; Concrete technology is following:
(1), with the special fruit of beer fresh fruit through after cleaning stoning, with the ethanol of 50-75% soak at normal temperatures sterilized in 1-2 hour pull out after taking away the puckery taste subsequent use;
(2), the special fruit sterilization of beer taken away the puckery taste after, adopt the sodium sulfite anhy 96 of 2mg/l to soak and protect look, with submergence fruit degree of being;
(3), the xitix that in the special fruit of beer fresh fruit meat, adds 200-300mg/kg carries out broken slurrying processing;
(4), proving room is preheated to 25-30 ℃; Brewer yeast and the saccharifying enzyme of 0.3-0.4% of in the special pulp of beer, admixing simultaneously the 0.2-0.5% of pulp quality carried out sealing and fermenting 5-7 days; Saccharification this moment and wineization are carried out simultaneously, and when fermentation was accomplished, wine separated with pomace automatically;
(5), coarse filtration gets fermented wine;
(6), ripe as early as possible, aging in order to make former wine, produce aroma preferably, fermented wine is pumped into the airtight esterification treatment of carrying out in the Cooling or heating jar, temperature is 50-60 ℃, the time is 20-25 days; After esterification is accomplished, the former wine temperature of the special fruit of beer is reduced to 20 ℃, filter subsequent use with diatomite filter;
(7), according to the prescription requirement of the special fruit wine of production different varieties beer, can above-mentioned former wine be deployed into dry wine, half-dried wine, sweet wine, half sweet wine also can be processed gassiness wine;
(8), after allocating former wine well by the prescription requirement; The special fruit wine work in-process of beer that are up to the standards through physics and chemistry index test and sanitary index carry out finished product packing through filter, sterilization Machine, filling machine; Wherein sterilization temperature is 80-90 ℃; The can temperature is 75-85 ℃, and is labelled and spray the date manufactured by the food labelling universal standard, is the special fruit wine finished product of beer.
The working method of the special fruit wine of beer of the present invention directly utilizes pulp to ferment, and has shortened fermentation time, and the later stage shortens the ageing time through esterification treatment, and whole technology has shortened 5-10 times nearly than conventional production methods.Increase sterilization and take away the puckery taste, protect the look processing links, solved the problem of the special fruit wine of beer easy oxidation discoloration in production and storage, improved the quality of wine, the special fruit wine of the beer that makes has the distinctive local flavor of the special fruit of beer, wine juice clear, the pure and mild no puckery sense of mouthfeel.
Embodiment
Following embodiment is described further the present invention, but does not limit the present invention in any way.
Embodiment 1
Working method: (1), with the special fruit of beer fresh fruit 50kg through after cleaning, with the ethanol of 50-75% soak at normal temperatures sterilized in 1 hour pull out after taking away the puckery taste subsequent use; (2), the special fruit sterilization of beer taken away the puckery taste after, adopt the sodium sulfite anhy 96 of 2mg/l to soak and protect look, with submergence fruit degree of being; (3), the xitix that in the special fruit of beer fresh fruit meat, adds 200mg/kg carries out broken slurrying processing; (4), proving room is preheated to 25 ℃, in the special pulp of beer, admix 0.2% brewer yeast of pulp quality and 0.3% saccharifying enzyme simultaneously and carried out sealing and fermenting 5 days, saccharification this moment is carried out with wineization simultaneously, and during the fermentation completion, wine separates with pomace automatically; (5), coarse filtration gets fermented wine; (6), ripe as early as possible, aging in order to make former wine, produce aroma preferably, fermented wine is pumped into the airtight esterification treatment of carrying out in the Cooling or heating jar, temperature is 50 ℃, the time is 20 days; After esterification is accomplished, the former wine temperature of the special fruit of beer is reduced to 20 ℃, filter subsequent use with diatomite filter; (7), according to the prescription requirement of the special fruit wine of production different varieties beer, can above-mentioned former wine be deployed into dry wine, half-dried wine, sweet wine, half sweet wine also can be processed gassiness wine; (8), after allocating former wine well by the prescription requirement; The special fruit wine work in-process of beer that are up to the standards through physics and chemistry index test and sanitary index carry out finished product packing through filter, sterilization Machine, filling machine; Wherein sterilization temperature is 80 ℃; The can temperature is 75 ℃, and is labelled and spray the date manufactured by the food labelling universal standard, is the special fruit wine finished product of beer.The special fruit wine of this beer is light green, has the distinctive local flavor of the special fruit of beer, and wine juice clear, the pure and mild no puckery sense of mouthfeel do not produce oxidation stain simultaneously in production and storage.
Embodiment 2
Working method: (1), with the special fruit of beer fresh fruit 100kg through after cleaning, the ethanol with 60% soak at normal temperatures sterilized in 1.5 hours pull out after taking away the puckery taste subsequent use; (2), the special fruit sterilization of beer taken away the puckery taste after, adopt the sodium sulfite anhy 96 of 2mg/l to soak and protect look, with submergence fruit degree of being; (3), the xitix that in the special fruit of beer fresh fruit meat, adds 250mg/kg carries out broken slurrying processing; (4), proving room is preheated to 28 ℃, in the special pulp of beer, admix 0.35% brewer yeast of pulp quality and 0.35% saccharifying enzyme simultaneously and carried out sealing and fermenting 6 days, saccharification this moment is carried out with wineization simultaneously, and during the fermentation completion, wine separates with pomace automatically; (5), coarse filtration gets fermented wine; (6), ripe as early as possible, aging in order to make former wine, produce aroma preferably, fermented wine is pumped into the airtight esterification treatment of carrying out in the Cooling or heating jar, temperature is 55 ℃, the time is 23 days; After esterification is accomplished, the former wine temperature of the special fruit of beer is reduced to 20 ℃, filter subsequent use with diatomite filter; (7), according to the prescription requirement of the special fruit wine of production different varieties beer, can above-mentioned former wine be deployed into dry wine, half-dried wine, sweet wine, half sweet wine also can be processed gassiness wine; (8), after allocating former wine well by the prescription requirement; The special fruit wine work in-process of beer that are up to the standards through physics and chemistry index test and sanitary index carry out finished product packing through filter, sterilization Machine, filling machine; Wherein sterilization temperature is 85 ℃; The can temperature is 80 ℃, and is labelled and spray the date manufactured by the food labelling universal standard, is the special fruit wine finished product of beer.The special fruit wine of this beer is light green, has the distinctive local flavor of the special fruit of beer, and wine juice clear, the pure and mild no puckery sense of mouthfeel do not produce oxidation stain simultaneously in production and storage.
Embodiment 3
Working method: (1), with the special fruit of beer fresh fruit 150kg through after cleaning, the ethanol with 75% soak at normal temperatures sterilized in 2 hours pull out after taking away the puckery taste subsequent use; (2), the special fruit sterilization of beer taken away the puckery taste after, adopt the sodium sulfite anhy 96 of 2mg/l to soak and protect look, with submergence fruit degree of being; (3), the xitix that in the special fruit of beer fresh fruit meat, adds 300mg/kg carries out broken slurrying processing; (4), proving room is preheated to 30 ℃, in the special pulp of beer, admix 0.5% brewer yeast of pulp quality and 0.4% saccharifying enzyme simultaneously and carried out sealing and fermenting 7 days, saccharification this moment is carried out with wineization simultaneously, and during the fermentation completion, wine separates with pomace automatically; (5), coarse filtration gets fermented wine; (6), ripe as early as possible, aging in order to make former wine, produce aroma preferably, fermented wine is pumped into the airtight esterification treatment of carrying out in the Cooling or heating jar, temperature is 60 ℃, the time is 25 days; After esterification is accomplished, the former wine temperature of the special fruit of beer is reduced to 20 ℃, filter subsequent use with diatomite filter; (7), according to the prescription requirement of the special fruit wine of production different varieties beer, can above-mentioned former wine be deployed into dry wine, half-dried wine, sweet wine, half sweet wine also can be processed gassiness wine; (8), after allocating former wine well by the prescription requirement; The special fruit wine work in-process of beer that are up to the standards through physics and chemistry index test and sanitary index carry out finished product packing through filter, sterilization Machine, filling machine; Wherein sterilization temperature is 90 ℃; The can temperature is 85 ℃, and is labelled and spray the date manufactured by the food labelling universal standard, is the special fruit wine finished product of beer.The special fruit wine of this beer is light green, has the distinctive local flavor of the special fruit of beer, and wine juice clear, the pure and mild no puckery sense of mouthfeel do not produce oxidation stain simultaneously in production and storage.
Claims (3)
1. the working method of the special fruit wine of beer; It is characterized in that said working method process step is: the special fruit of beer fresh fruit is taken away the puckery taste, protects look, broken slurrying, fermentation, coarse filtration, esterification, allotment, filtration, sterilization, can through cleaning, sterilizing, make the special fruit wine of beer; Concrete technology is following:
(1), with the special fruit of beer fresh fruit through after cleaning stoning, with the ethanol of 50-75% soak at normal temperatures sterilized in 1-2 hour pull out after taking away the puckery taste subsequent use;
(2), the special fruit sterilization of beer taken away the puckery taste after, adopt the sodium sulfite anhy 96 of 2mg/l to soak and protect look, with submergence fruit degree of being;
(3), the xitix that in the special fruit of beer fresh fruit meat, adds 200-300mg/kg carries out broken slurrying processing;
(4), proving room is preheated to 25-30 ℃; Brewer yeast and the saccharifying enzyme of 0.3-0.4% of in the special pulp of beer, admixing simultaneously the 0.2-0.5% of pulp quality carried out sealing and fermenting 5-7 days; Saccharification this moment and wineization are carried out simultaneously, and when fermentation was accomplished, wine separated with pomace automatically;
(5), coarse filtration gets fermented wine;
(6), ripe as early as possible, aging in order to make former wine, produce aroma preferably, fermented wine is pumped into the airtight esterification treatment of carrying out in the Cooling or heating jar; After esterification is accomplished, the former wine temperature of the special fruit of beer is reduced to 20 ℃, filter subsequent use with diatomite filter;
(7), according to the prescription requirement of the special fruit wine of production different varieties beer, can above-mentioned former wine be deployed into dry wine, half-dried wine, sweet wine, half sweet wine also can be processed gassiness wine;
(8), after allocating former wine well by the prescription requirement; The special fruit wine work in-process of beer that are up to the standards through physics and chemistry index test and sanitary index carry out finished product packing through filter, sterilization Machine, filling machine; Labelled and spray the date manufactured by the food labelling universal standard at last, be the special fruit wine finished product of beer.
2. the working method of the special fruit wine of beer according to claim 1 is characterized in that esterification temperature is 50-60 ℃, and the time is 20-25 days.
3. the working method of the special fruit wine of beer according to claim 1 is characterized in that sterilization temperature is 80-90 ℃, and the can temperature is 75-85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103168429A CN102787052A (en) | 2012-08-31 | 2012-08-31 | Production method of Peteguo wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103168429A CN102787052A (en) | 2012-08-31 | 2012-08-31 | Production method of Peteguo wine |
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| CN102787052A true CN102787052A (en) | 2012-11-21 |
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| CN2012103168429A Pending CN102787052A (en) | 2012-08-31 | 2012-08-31 | Production method of Peteguo wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
-
2012
- 2012-08-31 CN CN2012103168429A patent/CN102787052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
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Application publication date: 20121121 |