CN102827741A - Producing method of fresh fruit wine, winy preserved fruits and winy jam - Google Patents
Producing method of fresh fruit wine, winy preserved fruits and winy jam Download PDFInfo
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- CN102827741A CN102827741A CN2012102665570A CN201210266557A CN102827741A CN 102827741 A CN102827741 A CN 102827741A CN 2012102665570 A CN2012102665570 A CN 2012102665570A CN 201210266557 A CN201210266557 A CN 201210266557A CN 102827741 A CN102827741 A CN 102827741A
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Abstract
The invention discloses a producing method of fresh fruit wine, winy preserved fruits and winy jam, which is particularly used for synchronously producing white wine, winy fruits, winy preserved fruits and winy jam which fully contain fresh fruit components and relates to the field of preservation of the white wine, tonic wind and fruits. The producing method comprises the following steps of: soaking fresh fruits in a picking season in Chinese white wine with alcoholic strength being higher than 65% at 0 DEG C, wherein the white wine is brewed from grains by using the conventional process; performing refrigeration and vacuum liquid exhaustion on the fruits for four times; and mixing the fruits with wine with alcoholic strength ranging from 40% to 60%, so as to obtain the winy fruits, the winy preserved fruits and the winy jam while the fruit containing property and the health care property of the wine are improved. In the whole process, preservatives and additives are avoided, and thus the biological nature of the fruits is maintained. The producing method is applicable to tropical and subtropical fruits, such as red bayberries, litchi chinensis, pawpaw and mangoes, which are not easy to store after being ripe, and is also applicable to temperate and sub-temperate fruits such as apples, pears, jujubes, peaches and apricots. The producing method is applicable to serialized, standardized, universalized and industrialized production, and is simple and easy to implement; and in-situ production can be carried out by adopting high-concentration fruit wine.
Description
Technical field
The present invention relates to the method for manufacture of a kind of green fruit wine, vinosity preserved fruit and jam, specifically: be to make a kind of liquor, vinosity fruit, vinosity preserved fruit and jam that is rich in the green fruit composition synchronously, belong to liquor, tonic wine and field of fruit freshness keeping.
Background technology
Kind and quantity increase along with blended liquor; The nutrition and health care composition of wine is kept a close eye on by People more and more, and fruit wine all is the high temperature brew now, loses biological and a large amount of nutritive ingredients of fruit; Part fruit effective constituent is lost in a large number; Before nutrition that liquor is drunk was taken in and taken a step not, fruit in season fresh-keeping also had to add and sprays a large amount of sanitass or pluck in advance.
The invention discloses the method for manufacture of a kind of green fruit wine, vinosity preserved fruit and jam, specifically: be to make a kind of liquor, vinosity fruit, vinosity preserved fruit and jam that is rich in the green fruit composition synchronously, belong to liquor, tonic wine and field of fruit freshness keeping; Get the fresh fruit of plucking the time; And the profile of fruit picking phase capable of using is bad should not deposit article with the wounded or disabled article of profile, substandard products or precocity, has improved the nutritive ingredient of drinking absorption of liquor and cycle that fruit freshness preserving is deposited and the utilization ratio of fruit thereof, avoids a large amount of wastes of green fruit collecting period simultaneously and lose 0 ℃ being immersed in traditional technology; The China white wine liquid that adopts grain to brewage; Alcoholic strength is more than 65 ° in the wine liquid, and four refrigeration and vacuum are taken off liquid, are equipped with in the wine of 40 °～60 ° of scope alcoholic strengths; Promoting the health care characteristic while that liquor liquid is rich in characteristics of fruit and drinks; Produce vinosity fruit, preserved fruit and jam, without sanitas and additive, whole process is preserved the fruit biological nature.Both be applicable to red bayberry, lichee, pawpaw, mango, fruit the is ripe torrid zone of difficult storage, subtropical fruit also is adapted to apple, pears, jujube, peach, apricot and temperate zone, inferior temperate zone fruit.But seriation, stdn, universalization, industriallization manufacturing also can be adopted high concentration water's fruit wine liquid, on-the-spot modulation, and method is simple and easy to lose.
Summary of the invention
The method of manufacture of a kind of green fruit wine, vinosity preserved fruit and jam; It is characterized in that: the alcoholic strength green fruit that soaking in Chinese liquor is plucked more than 65 ° of adopting grain to brewage; Four refrigeration and vacuum are taken off liquid; The alcoholic strength that the liquid of deviating from adds identical wine liquid to is that fruit is as vinosity fruit, preserved fruit and jam in the wine of 40 °～60 ° of scopes.
The present invention has following characteristic:
1. the fruit soak solution is shelved in 0 ℃ of refrigerating installation, and fruit and wine liquid proportional are 1:5 to 1:1.
2. be encapsulated as vinosity fruit, preserved fruit after taking off liquid Vacuum Package or oven dry through the fruit after four vacuum hydro-extraction.
3. the fruit that takes off liquid is placed 60 ℃ and is taken off and process jam after drinking.
Embodiment
The selection of 1 wine liquid:
The wine liquid more than 60 ° of selecting for use grain to brewage for the China white wine distillation virgin pulp liquid that traditional technology is made, according to the mouthfeel hobby of region crowd to wine, is selected different wine liquid, 0 ℃ of refrigeration, for example: Kaoliang spirit, corn wine, rice wine, cereal mixing wine.
The selection of fruit:
2.1 pluck season, plucking behind the rain is the best moment.
High-quality product or profile are bad should not deposit article with the wounded or disabled article of profile, substandard products or precocity 2.2 select for use.
2.3 forbidding corrupt article gets into.
2.4 the fruit that pericarp and shell are harmful, peeling is soaked, and harmless pericarp and shell belt leather soak.
2.5 must not select the fruit of spraying pesticide for use.
Container selection:
Bottle should be selected nontransparent look for use, deposits the best with porcelain, and large container is static to be placed, and draws top wine and carries out can, reduces bottom deposition flocculent substance and advances bottle, and this flocculent substance can be used as cooks the cooking wine use.
Technological process:
4.1 cold preserving method:
0 ℃ of refrigerating temperature; Vacuum is taken off liquid temp below 10 ℃.
Each cold preservation time takes off liquid greater than 24 hours final vacuums.
With the first time vacuum take off the fruit of liquid, be equipped with the refrigeration wine liquid of fruit capacity more than a times, cold preservation time greater than after 24 hours once more vacuum take off liquid.
Quadruplication, it is green fruit wine that vacuum extraction liquid mixes one.
The encapsulation of encloses container below 10 ℃ storage and transport.
4.2 vacuum is taken off the liquid method:
Adopt general food vacuum dehydration equipment.
Working temperature is under the environment of foodstuff production equipment requirements below 10 ℃.
The temperature compensation of whole process must not be above 10 ℃.
4.3 the wine method is taken off in oven dry
60 degrees centigrade of bake out temperatures, 60 minutes, or low temperature increases the time, sense of smell and mouthfeel did not have vinosity or contain vinosity slightly and be advisable.
4.4 the method for manufacture of vinosity fruit:
The 4th vacuum taken off the fruit of liquid, adopt the wine encapsulation, container encloses or packing bag encapsulation.
4.5 the method for manufacture of preserved fruit
Taking off the liquid Vacuum Package dries for being placed in 60 ℃ of loft drier.
Loft drier is selected general food drying equipment for use.
Dry final vacuum encapsulation in 40 minutes, forbid filling the nitrogen encapsulation.
Also can carry out preserved fruit adds the processes of taste or manufactures dry fruit.
4.6 the method for manufacture of jam
Fruit is after drinking taken off in oven dry, and according to the jam working method, the slurrying post precipitation that removes slag is processed jam.
4.7 the compound method of blended liquor:
With the liquor that the same procedure of 40 °～60 ° of scope alcoholic strengths is made, the green fruit wine that is added to different content is blent.
On-the-spot modulator approach:
Four refrigeration and vacuum are taken off the fruit wine liquid concentrator of liquid, can independently refrigerate storage, and bottling can on-the-spotly when drinking, be mended ability to bear according to human body according to the taste modulation as green fruit wine liquid concentrator when having a dinner party separately, controls the disposable amount of drinking.
Application example 1, papaya wine:
Collecting period, pluck fruit can plucking first three sky, do not use the pawpaw belt leather of chemical fertilizer to soak, use the pawpaw peeling of chemical fertilizer to soak.Cut apart before pawpaw can be steeped or steep after be divided into preserved fruit bar, piece, sheet, the encapsulation of oven dry final vacuum bag.
Application example 2, litchi spirit:
Collecting period, shell after selecting well-done, individual little picking fruit for use, must not there be corrupt fruit to get into, identical with the litchi spirit packing.
Application example 3, hard cider:
Collecting period, select for use well-done profile imperfections to be advisable, cut apart before apple can steep or steep after be divided into preserved fruit bar, piece, sheet, the encapsulation of oven dry final vacuum bag.
Instance 4, vinosity mango drink:
Get fermented glutinous rice and place cold storage environment (0 degree centigrade-10 ℃), adapt to according to the crowd and add a small amount of mango wine stoste, vinosity is touching, relieves summer heat to promote the production of body fluid.
Instance 5, fresh-keeping red bayberry:
The red bayberry that pluck in the place of production; Put into that container takes up space 90%; (place the red bayberry extruding, be advisable) adding alcoholic strength liquor more than 60 ° with the flat container, transportation is stored in cold storage environment; During use, adopt above-mentioned refrigeration and vacuum to take off liquid technology and make red bayberry wine stoste and vinosity red bayberry, red bayberry preserved fruit or arbutus jam synchronously.
Claims (4)
1. the method for manufacture of a green fruit wine, vinosity preserved fruit and jam; It is characterized in that: the alcoholic strength green fruit that soaking in Chinese liquor is plucked more than 65 ° of adopting grain to brewage; Four refrigeration and vacuum are taken off liquid; The alcoholic strength that the liquid of deviating from adds identical wine liquid to is in the wine of 40 °～60 ° of scopes, and fruit is processed jam as the vinosity preserved fruit with taking off after drinking.
2. the method for manufacture of green fruit wine according to claim 1, vinosity preserved fruit and jam is characterized in that: the fruit soak solution is shelved in 0 ℃ of refrigerating installation, and fruit and wine liquid proportional are 1:5 to 1:1.
3. the method for manufacture of green fruit wine according to claim 1, vinosity preserved fruit and jam is characterized in that: be encapsulated as vinosity fruit, preserved fruit and jam after taking off liquid Vacuum Package or oven dry through the fruit after four vacuum hydro-extraction.
4. the method for manufacture of green fruit wine according to claim 1, vinosity preserved fruit and jam is characterized in that: the fruit that takes off liquid is placed under 60 ℃ of environment, takes off and processes jam after drinking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102665570A CN102827741A (en) | 2012-07-30 | 2012-07-30 | Producing method of fresh fruit wine, winy preserved fruits and winy jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102665570A CN102827741A (en) | 2012-07-30 | 2012-07-30 | Producing method of fresh fruit wine, winy preserved fruits and winy jam |
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| CN102827741A true CN102827741A (en) | 2012-12-19 |
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| CN2012102665570A Pending CN102827741A (en) | 2012-07-30 | 2012-07-30 | Producing method of fresh fruit wine, winy preserved fruits and winy jam |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103100A (en) * | 2013-02-03 | 2013-05-15 | 苏州苏东庭生物科技有限公司 | Processing method of immersion type red bayberry wine |
| WO2014019292A1 (en) * | 2012-07-31 | 2014-02-06 | 天津泰达酒店有限公司 | Method for fresh bayberry wine and alcoholic bayberry |
| WO2014019291A1 (en) * | 2012-08-01 | 2014-02-06 | 天津泰达酒店有限公司 | Manufacturing method for fresh fruit wine, and alcoholic preserved fruit and fruit jam |
| CN105925406A (en) * | 2016-04-22 | 2016-09-07 | 河北科技大学 | Prunus cerasifera fruit wine, dried prunus cerasifera fruit and method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit |
| CN106107679A (en) * | 2016-07-07 | 2016-11-16 | 王永福 | A kind of health care canned litchi and preparation method thereof |
| CN106609219A (en) * | 2015-10-27 | 2017-05-03 | 江凯 | Red jujube wine and preparation method thereof |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
| CN112120111A (en) * | 2020-09-21 | 2020-12-25 | 温州市璋川农副产品专业合作社 | Preparation method of preserved waxberry |
| CN115553362A (en) * | 2022-09-30 | 2023-01-03 | 杭州澳之品贸易有限公司 | Waxberry chocolate sauce containing alcohol and preparation method thereof |
| CN115736068A (en) * | 2022-09-30 | 2023-03-07 | 杭州澳之品贸易有限公司 | Chocolate and preparation method thereof |
| CN116024065A (en) * | 2023-02-08 | 2023-04-28 | 溜溜果园集团股份有限公司 | Production process of soaked plum wine |
-
2012
- 2012-07-30 CN CN2012102665570A patent/CN102827741A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014019292A1 (en) * | 2012-07-31 | 2014-02-06 | 天津泰达酒店有限公司 | Method for fresh bayberry wine and alcoholic bayberry |
| WO2014019291A1 (en) * | 2012-08-01 | 2014-02-06 | 天津泰达酒店有限公司 | Manufacturing method for fresh fruit wine, and alcoholic preserved fruit and fruit jam |
| CN103103100A (en) * | 2013-02-03 | 2013-05-15 | 苏州苏东庭生物科技有限公司 | Processing method of immersion type red bayberry wine |
| CN106609219A (en) * | 2015-10-27 | 2017-05-03 | 江凯 | Red jujube wine and preparation method thereof |
| CN105925406A (en) * | 2016-04-22 | 2016-09-07 | 河北科技大学 | Prunus cerasifera fruit wine, dried prunus cerasifera fruit and method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit |
| CN105925406B (en) * | 2016-04-22 | 2019-05-03 | 河北科技大学 | Red autumnal leaves plum fruit wine, bedleaf cherry plum dried fruit and the method for preparing red autumnal leaves plum fruit wine and bedleaf cherry plum dried fruit simultaneously |
| CN106107679A (en) * | 2016-07-07 | 2016-11-16 | 王永福 | A kind of health care canned litchi and preparation method thereof |
| CN107236660A (en) * | 2017-07-12 | 2017-10-10 | 泸州俊豪酒业有限公司 | A kind of preparation method of soft Chinese yeast fen-flavor type white spirit |
| CN112120111A (en) * | 2020-09-21 | 2020-12-25 | 温州市璋川农副产品专业合作社 | Preparation method of preserved waxberry |
| CN115553362A (en) * | 2022-09-30 | 2023-01-03 | 杭州澳之品贸易有限公司 | Waxberry chocolate sauce containing alcohol and preparation method thereof |
| CN115736068A (en) * | 2022-09-30 | 2023-03-07 | 杭州澳之品贸易有限公司 | Chocolate and preparation method thereof |
| CN116024065A (en) * | 2023-02-08 | 2023-04-28 | 溜溜果园集团股份有限公司 | Production process of soaked plum wine |
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Application publication date: 20121219 |