CN102839079A - Lemon wine and preparation method thereof - Google Patents
Lemon wine and preparation method thereof Download PDFInfo
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- CN102839079A CN102839079A CN2012103387680A CN201210338768A CN102839079A CN 102839079 A CN102839079 A CN 102839079A CN 2012103387680 A CN2012103387680 A CN 2012103387680A CN 201210338768 A CN201210338768 A CN 201210338768A CN 102839079 A CN102839079 A CN 102839079A
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Abstract
The invention relates to the technical field of drink processing, in particular to a lemon wine and preparation method of the lemon wine. The preparation method comprises the following steps: mixing the lemon juice and a white granulated sugar solution; adjusting the sugar degree of the mixed solution to reach 19 to 20 degrees Bx through processed water, and adjusting the volume concentration of the whole acid to reach 1.3-1.7%; fermenting the mixed solution after being adjusted via water to obtain the original lemon wine, wherein the temperature in the fermenting process is at 20 to 25 DEG C; precipitating the original lemon wine, and filtering and sterilizing; and mixing 75-95% of original lemon wine, 4-9% of white granulated sugar, 0.5-1.0% of citric acid, and 0.01-0.15% of lemon extract by weight, so as to obtain the lemon wine. According to the lemon wine and the preparation method the lemon wine, the lemon wine is prepared by fermenting the lemon juice; and the lemon wine is rich in nutrition, and savory and mellow.
Description
Technical field
The present invention relates to the drink processing technique field, be specifically related to a kind of lemon fruit wine and preparation method thereof.
Background technology
Fruit wine is to be raw material with spring, summer, autumn, the four seasons in winter fruit or wild fruit, through broken, squeeze the juice, ferment or mild drinking wine that the meticulous brew allotment of technical process such as immersion forms.Fruit wine is rich in fruity and alcohol simultaneously, quite receives everybody liking.Fruit wine is according to the difference of the fruit of brew, and has different fruity.
Lemon is one of the abundantest fruit of nutritive value in the world, and its rich vitamin C, Hydrocerol A, oxysuccinic acid, a large amount potassium element and low amount sodium element etc. are very useful to human body.It also has effects such as preventing cold, hemopoietic, anticancer and beauty treatment.Contained various compositions in the lemon except providing the nutrient substance, also can promote the secretion of protein decomposition enzyme in the stomach, increase gastrointestinal peristalsis, help digesting and assimilating of calcium and other elements.In addition, lemon also has beautification function, can prevent and eliminate the skin pigment deposition, makes skin bright and clean tender.
Because above-mentioned advantage and the unique fragrance thereof of lemon are received client's popular welcome by the lemon fruit wine of lemon brew.But the lemon fruit wine of selling on market major part belongs to preparation, is blent by lemon flavour and spirituous solution usually to form.Thereby make that also this lemon fruit wine nutritive ingredient is lower.
Summary of the invention
The invention provides a kind of lemon fruit wine and preparation method thereof, nutritive ingredient is horn of plenty more.
The invention provides a kind of preparation method of lemon fruit wine, comprising:
Lemon juice is mixed with white sugar solution, and the water after use handling is adjusted into 19-21 ° of Bx with the pol of said mixed solution, the volumetric concentration of total acid is adjusted into 1.3%-1.7%;
Ferment with said mixing and through the said solution adjusted of water, obtain the former wine of lemon, wherein, the temperature in the process of said fermentation is 20-25 ℃;
The former wine of said lemon is carried out clarifying treatment, filtration and sterilization;
Meter mixes the white sugar of the former wine of the lemon of 75%-95%, 4%-9%, the Hydrocerol A of 0.5%-1.0%, the lemon flavour of 0.01%-0.15% by weight, obtains lemon fruit wine.
The lemon fruit wine that the present invention also provides a kind of preparation method of as aforesaid a kind of lemon fruit wine to make comprises:
The former wine of lemon, white sugar, Hydrocerol A, lemon flavour;
Wherein, count by weight, the former wine of said lemon is 75%-95%, and said white sugar is 4%-9%, and said Hydrocerol A is 0.3%-2%, and said lemon flavour is 0.01%-0.15%.
Through lemon fruit wine provided by the invention and preparation method thereof, can bring following beneficial effect:
Can make the nutrition of lemon fruit wine abundanter.Lemon fruit wine of the present invention is to form through the former wine allotment of the lemon that brew is formed; And in the process of the former wine of brew lemon; Use yeast that the lemon juice that aquatic foods press is fermented, make lemon fruit wine have abundant source of nutrition, and use white sugar, Hydrocerol A, lemon flavour that the former wine of the lemon that makes is allocated; Preserved the nutrition in the lemon juice, thereby made that the nutritive ingredient of lemon fruit wine is higher.
Description of drawings
In order to be illustrated more clearly in the embodiment of the invention or technical scheme of the prior art; Below will do to introduce simply to the accompanying drawing of required use in embodiment or the description of the Prior Art; Obviously, the accompanying drawing in below describing only is some embodiments of the present invention, for those of ordinary skills; Under the prerequisite of not paying creative work, can also obtain other embodiment and accompanying drawing thereof according to these accompanying drawing illustrated embodiments.
Fig. 1 is the preparing method's of a kind of lemon fruit wine of the present invention block diagram of a kind of embodiment.
Embodiment
Below will combine accompanying drawing that the technical scheme of various embodiments of the present invention is carried out clear, complete description, obviously, described embodiment only is a part of embodiment of the present invention, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills are resulting all other embodiment under the prerequisite of not making creative work, the scope that all belongs to the present invention and protected.
The present invention also provides a kind of preparation method of as aforesaid a kind of lemon fruit wine, comprising:
Lemon juice is mixed with white sugar solution, and the water after use handling is adjusted into 19-21 ° of Bx with the pol of said mixed solution, the volumetric concentration of total acid is adjusted into 1.3%-1.7%;
Ferment with said mixing and through the said solution adjusted of water, obtain the former wine of lemon, wherein, the temperature in the process of said fermentation is 20-25 ℃;
The former wine of said lemon is carried out clarifying treatment, filtration and sterilization;
Meter mixes the white sugar of the former wine of the lemon of 75%-95%, 4%-9%, the Hydrocerol A of 0.5%-1.0%, the lemon flavour of 0.01%-0.15% by weight, obtains lemon fruit wine.
In one embodiment of the invention, when preparation lemon fruit wine, need to accomplish through following steps:
Step 1: lemon juice is mixed with white sugar solution, and use the water after the processing (filter, sterilize) to carry out the composition allotment;
Step 2: the solution of step 1 gained is fermented in temperature is 20-25 ℃ environment, obtain the former wine of lemon;
Step 3: the former wine of the lemon of step 2 gained is carried out clarifying treatment, filtration and sterilization;
Step 4: the former wine of the lemon of step 3 gained is carried out the composition allotment, and allotment pol and acidity obtain lemon fruit wine.
Wherein, in step 1,1) selects the lemon fresh fruit of fresh, individual big, no insect pest, and the lemon fresh fruit is cleaned and sterilizes, remove pericarp surperficial dirt and bacterium.Then the lemon fresh fruit is ground oil, because the pericarp of lemon contains perfume oil, and perfume oil can not be used to prepare lemon fruit wine, so will grind oil to the lemon fresh fruit, removes the perfume oil of pericarp.Mill oil mainly flows out perfume oil through the oil vacuole that punctures pericarp.To squeezing the juice behind the lemon fresh fruit mill oil, obtain lemon juice.2) water of use handling after (be mainly and filter and sterilization) dissolves white sugar, be used for lemon juice in tart flavour.The volumetric concentration of the white sugar in the white sugar solution that obtains after the dissolving is 50%-70%, and more preferably, the volumetric concentration of white sugar is 60%.White sugar is easier to dissolving in water, mix with lemon juice after the dissolving again.3) the white sugar solution after lemon juice and the dissolving is mixed, in when mixing, the volume ratio of lemon juice and white sugar solution is 1.5:1-2.5:1; Preferably be 2:1; The water that re-uses after the processing (be mainly filter and sterilization to remove the impurity in the water) carries out the composition adjustment, and making the pol in the mixed solution is 19-21 ° of Bx, more preferably; Pol is 19.5-20.5 ° of Bx; The volumetric concentration of total acid (being all acidic substance in the solution) is 1.3-1.7%, and more preferably, the volumetric concentration of total acid is 1.4-1.6%.Pol is the unit of solid concentration in the expression liquid glucose, and generally with Brix (Degrees Brix, symbol ° Bx) expression pol, representative is under 20 ° of C situation in the industry, and per 100 restrain dissolved sucrose gram number in the aqueous solution.Preferably, the pol of solution adjusted is 19.5-20.5 ° of Bx, and the volumetric concentration of the Hydrocerol A that contains is 1.4%-1.6%.
Wherein, in step 2, the composition solution adjusted is placed in the fermenting container (for example for fermentor tank) ferments, fermenting process will be accomplished by means of yeast.Preferably, yeast will use the yeast after the cultivation.In fermenting container, put into the composition solution adjusted of certain volume, put into the yeast of the 5%-7% that accounts for this liquor capacity then, carry out the fermentation first time, thereby reduce the pol in the solution, and make the sugar fermentation in the solution generate the drinks material.After fermenting 15-20 days for the first time, detect and reduce to 1% when the volumetric concentration of the sugar in the solution and reach when following, filter; Clear liquid and impurity, throw out are separated, the clear liquid of gained is carried out fermentation for the second time (fermentation for the second time is that the stillness of night of the after-filtration gained that ferments is for the first time carried out spontaneous fermentation in normal temperature environment, does not need to add yeast again); The time of fermentation is 25-30 days once more, through the solution of the gained that for the second time ferments again through filtering, after with clear liquid ageing 3-6 month of gained; Promptly get the former wine of lemon; In the fermenting twice process, the temperature in the maintenance fermenting container can make yeast more active in 20-25 ℃ of scope; Leavening property is better, and the former vinosity amount of the lemon that obtains is more excellent.(ageing: the new wine that harsh output is come, sharp flavor is arranged, not pure and mild; Can only calculate work in-process, generally all need pass through the storage certain hour, let its natural aging; Can reduce pungency, the acrimony of new wine, make the wine body soft agreeable to the taste, mellow aromatic; Taste is relatively coordinated, and this phenomenon is called " aging " or " ageing " in liquor industry.）
Wherein, in step 3, the former wine of lemon is carried out clarifying treatment, filtration and sterilization, make the former colours of wine of lemon better, and filter out the tramp material in the former wine of lemon, remove suspended substance and deposition, kill bacteria satisfies and drinks requirement.Clarifying treatment is to make contamination precipitation, and it is clear that liquid becomes.
Wherein, in step 4, the former wine of lemon that clarifying treatment, filtration and sterilising treatment are crossed carries out the composition allotment, and making its pol is 5.0-8.0 ° of BX, and alcoholic strength is 10 °-14 °, and the volumetric concentration of total acid is 0.5%-1.5%.When allotment, use white sugar, lemon flavour and Hydrocerol A to allocate.Adaptation step can make the former vinosity of original lemon road softer, and alcoholic strength reduces, and pol raises, thereby the mouthfeel that the drink that obtains is drunk is better, is more suitable for drinking.
Preferably, after former wine carries out clarifying treatment, filtration and sterilising treatment to lemon, further check the former colours of wine of said lemon whether to meet the requirements.The former wine of lemon is satisfactory to be embodied in and to be light yellow or yellow, vinosity clear, not to have deposition.
In various embodiments of the present invention, preferably, the said processing of water is comprised in handling one or more of filtration and the ozonization of activated carbon filtration, quartz sand filtration, osmosis filtration equipment.
In one embodiment of the invention, the water that uses in the preparation process to lemon fruit wine filters and sterilizes, to prevent impurity and the bacteria effect in original water or to destroy fermenting process.Filtration to water can comprise activated carbon filtration, quartz sand filtration, and uses osmosis filtration equipment to filter further, can make the water quality after the filtration purer, ensures that fermenting process carries out smoothly.The employed principle of osmosis filtration equipment; In former water, impose the pressure bigger exactly, infiltration is carried out round about, be pressed onto the water molecules in the former water the other side of film than naturally osmotic pressure; Become clean water, thereby reach the purpose of removing anhydrate middle impurity, salinity.Sterilization to water can be used ozonization, and ozone sterilization is thorough, noresidue, and sterilization wide spectrum, but kill vegetative forms of bacteria and gemma, virus, fungi etc., and can destroy Toxins, botulin.In addition, ozone also has extremely strong killing action to mould.Ozone is because poor stability can be decomposed into oxygen or single Sauerstoffatom voluntarily very soon, and single Sauerstoffatom can be combined into oxygen molecule voluntarily, does not have any poisonous residue, so ozone is a kind of free of contamination sterilizing agent.Ozone is gas, the whole sterilization space of permeating rapidly, the no dead angle of sterilizing.And no matter traditional sterilization method is ultraviolet ray, still chemical fumigation method, all have thoroughly, have dead angle, workload greatly, residual contamination is arranged or shortcoming such as peculiar smell is arranged, and might damage HUMAN HEALTH.Preferably, can carry out the filtration and the ozonization of activated carbon filtration, quartz sand filtration, osmosis filtration equipment successively, make impurity and bacterium in the water clearly more thorough water.
In various embodiments of the present invention, preferably, the pol of said solution adjusted is 19.5-20.5 ° of Bx, and the volumetric concentration of the Hydrocerol A that contains is 1.4%-1.6%.
In one embodiment of the invention, said fermentation comprises:
The adjusted solution of water after said use handled is put into fermenting container, and the yeast of putting into the 5%-7% that accounts for this liquor capacity carries out fermenting first time, and fermentation time is 15-20 days; When the volumetric concentration of sugar reduces to 1% and when following; Filter, the clear liquid of gained is carried out the fermentation second time, fermentation time is 25-30 days; Through the solution of the gained that for the second time ferments again after filtering with clear liquid ageing 3-6 month of gained; Promptly get the former wine of lemon, wherein, fermenting and keep the internal temperature of fermenting container in the fermenting process the said second time in the said first time is 20-25 ℃.
Fermenting process is accomplished by means of fruit wine yeast commonly used.Use yeast that the mixing solutions (after water was adjusted composition) of lemon juice and white sugar is fermented; And fermenting process, is filtered and obtains clear liquid on the basis of one time fermentation by twice completion; Again clear liquid is carried out Secondary Fermentation on the basis of normal temperature environment; Removed foreign material, and made whole fermentation process more abundant, the former wine quality of the lemon that obtains is more excellent.The clear liquid of Secondary Fermentation after-filtration gained is carried out ageing, make the quality of the former wine of lemon more mellow, for preparation fine lemon fruit wine has been cooked sufficient preparation through brewing process.
In one embodiment of the invention, preferably, said yeast is that these three grades of methods of spreading cultivation are through three grades of yeast that obtain after spreading cultivation:
One-level spreads cultivation: lemon juice, white sugar, an ammonium nitrate and pure water mixed, wherein, by weight; Said lemon juice is 8%-12%, and said white sugar is 8%-12%, and said ammonium phosphate is 0.1%-0.3%; The mixed solution of above composition was sterilized 20-40 minute in 115-125 ℃ sterilising vessel; Postcooling is the ratio adding of 3%-7% with the mass concentration with yeast to 25-28 ℃ again, obtains the one-level nutrient solution;
Secondary spreads cultivation: lemon juice, white sugar, an ammonium nitrate and pure water mixed, wherein, by weight; Said lemon juice is 18%-22%; Said white sugar is 13%-18%, and said ammonium phosphate is 0.1%-0.3%, and the mixed solution of above composition was sterilized 20-40 minute in 115-125 ℃ sterilising vessel; Postcooling is to 25-28 ℃; Be that the ratio of 3%-7% adds with the mass concentration with said one-level nutrient solution again, and the solution that will add said one-level nutrient solution cultivated 24-30 hour in 28-30 ℃ environment, obtain the secondary nutrient solution;
Three grades spread cultivation: lemon juice, white sugar, an ammonium nitrate and pure water are mixed, wherein, by weight; Said lemon juice is 28%-32%, and said white sugar is 18%-22%, and said phosphoric acid is by being 0.1%-0.3%; After the mixed solution sterilization with above composition; Being cooled to 25-28 ℃, is that the ratio of 3%-7% adds with the mass concentration with the secondary nutrient solution again, and the solution that will add said secondary nutrient solution was cultivated 36-48 hour in 28-30 ℃ environment.
In one embodiment of the invention, yeast is carried out three grades spread cultivation, the one-level one-level is cultivated, and can access active better yeast, and fermenting process is carried out more fully.Yeast can select wine to use yeast.Wherein, spread cultivation in one-level respectively, secondary spreads cultivation, three grades spread cultivation, lemon juice, white sugar, the shared ratio of ammonium phosphate be the weight fraction scale.When mixing, be that lemon juice, white sugar, ammonium phosphate and water (preferably selecting pure water for use) are mixed, four kinds of components in proportions sums are absolutely.
In various embodiments of the present invention, preferably, the said filtration of the former wine of said lemon comprised use 0.2 μ m (micron) membrane filter plant (a kind of hyperfiltration equipment) to filter.Hyperfiltration equipment is provided with a plurality of filtration grade, selects 0.2 other hyperfiltration equipment of μ m level can filter out the fine impurity in the former wine of lemon, makes the quality of the former wine of lemon better.
In various embodiments of the present invention, preferably, the transmittance of the former wine of lemon that the former wine of said lemon is carried out obtain after said clarifying treatment, the said filtration is for more than or equal to 95%.Transmittance is meant through the optical throughput of transparent or semitransparent body and the percentage of its incident flux.When the transmittance of the former wine of lemon more than or equal to 95% the time, the former colours of wine of lemon are more excellent, color is more limpid.Preferably, when transmittance is 98% and when above, the quality of the former wine of lemon is better, and quality is more excellent.
In various embodiments of the present invention; Preferably, the said former wine of said lemon is allocated comprises: the former wine of lemon, white sugar, Hydrocerol A, lemon flavour are mixed, by weight meter; The former wine of said lemon is 75%-95%; White sugar is 4%-9%, and Hydrocerol A is 0.5%-1.0%, and said lemon flavour is 0.01%-0.15%.
In one embodiment of the invention, the requirement of the product standard of lemon fruit wine is: pol 5.0-8.0 ° of BX, alcoholic strength are 10 °-14 °, and the volumetric concentration of total acid (all acidic substance) is 0.5%-1.5%.The former wine of lemon that need fermenting and aging be obtained and process is filtered and sterilization obtains carries out the composition allotment, mainly is in order to allocate the mouthfeel of drink.When allotment, the former wine of lemon, white sugar, Hydrocerol A, lemon flavour are mixed mutually.White sugar is in order to improve the pol in the lemon fruit wine, and Hydrocerol A is used to allocate the lemon taste mouthfeel of drink, and lemon flavour is used to allocate the lemon smell of drink.The former wine of lemon, white sugar, Hydrocerol A, lemon flavour are mixed according to quantity, just can obtain lemon fruit wine, and make each item index request of lemon fruit wine meet product standard to require to get final product.When mixing, to count by weight, the former wine of said lemon is 75%-95%, and white sugar is 4%-9%, and Hydrocerol A is 0.5%-1.0%, and said lemon flavour is 0.01%-0.15%.
In one embodiment of the invention, preferably, use the Ultra High Temperature Short Time machine to sterilize.Be applicable to sweet milk, fruit juice, beverage, ice-cream stick, and the instantaneous sterilizing of liquid materials such as ice-cream slurry, soy sauce, soya-bean milk, condensed milk, drinks, also can be used for the sterilization of fluid foods.The sterilization time of Ultra High Temperature Short Time machine is extremely short, because the heated time weak point can obtain quality products, adopts UHTS, so the sterilising effect spy is good simultaneously.The former wine of lemon is placed in the Ultra High Temperature Short Time machine; Keeping the internal temperature of Ultra High Temperature Short Time machine is 88-95 ℃; Be preferably 90-93 ℃; And the former wine of lemon is placed on the Ultra High Temperature Short Time machine in the short period more than 2 minutes or 2 minutes, can reach the former wine of lemon sterilising effect preferably.
In various embodiments of the present invention, preferably, the former wine of said lemon is carried out further comprising after the said sterilization: check, whether meet the requirements to check the former colours of wine of said lemon, be embodied in and be light yellow or yellow, vinosity clear, do not have deposition.Outward appearance comprises mainly whether the color of the former wine of lemon is limpid, and it is light yellow or yellow whether color is, and whether contains the impurity that produces beyond the preparation process in the former wine of lemon, and whether obvious suspended substance and deposition are arranged.After former wine can, also need check container containing (being mostly bottled) whether seepage is arranged to lemon.When not meeting above-mentioned each and require, be imperfections.
In one embodiment of the present of invention as shown in Figure 1, a kind of preparation method of lemon fruit wine may further comprise the steps:
Step 101: after the cleaning of lemon fresh fruit, sterilization, grind oil and squeeze the juice;
Step 102: use the water after handling that white sugar is dissolved;
Step 103: will press lemon juice mixes with dissolving back white sugar, and use the water after handling to carry out the composition adjustment, the pol that makes solution adjusted is 19-21 ° of Bx, the sour volumetric concentration of total lemon that contains is 1.3%-1.7%;
Step 104: said composition solution adjusted is put into fermenting container, and add yeast and carry out fermenting twice, fermenting twice obtains the former wine of lemon after accomplishing, and wherein, the internal temperature that keeps fermenting container during the fermentation is 20-25 ℃;
Step 105: the former wine of lemon is carried out clarifying treatment, filtration and sterilization;
Step 106: the former wine of lemon is carried out the composition allotment.
In step 101, the lemon fresh fruit to be squeezed the juice, the lemon juice of gained is the raw material of preparation lemon fruit wine.The gained lemon juice is mixed with white sugar solution in the step 102, and carry out the composition adjustment of step 103, make its pol and acidity meet the requirement of fermentation.The mixing solutions of step 103 gained is carried out the fermentation and the ageing of step 104; Obtain the former wine of lemon; The composition allotment is carried out in clarification, filtration and sterilization in the more former wine of lemon carry out step 105 at last again in step 106, the pol of drink and acidity are all met the demands; Make taste comparatively soft, can obtain satisfactory lemon fruit wine.
The invention provides a kind of lemon fruit wine, comprising:
The former wine of lemon, white sugar, Hydrocerol A, lemon flavour;
Wherein, count by weight, the former wine of said lemon is 75%-95%, and said white sugar is 4%-9%, and said Hydrocerol A is 0.3%-2%, and said lemon flavour is 0.01%-0.15%.
In various embodiments of the present invention, preferably, to count by weight, the former wine of said lemon is 80%-90%, and said white sugar is 5%-8%, and said Hydrocerol A is 0.5%-1.5%, and said lemon flavour is 0.05%-0.10%.
In one embodiment of the invention, lemon fruit wine is mixed by the former wine of lemon, white sugar, Hydrocerol A and lemon flavour.The former wine of lemon makes through the lemon juice fermentation, and Hydrocerol A can extract from the lemon fresh fruit.Comprised the former wine of lemon, white sugar, Hydrocerol A and lemon flavour in the lemon fruit wine, made the nutrition of lemon fruit wine abundanter, and used white sugar can remove original bitterness of lemon and tart flavour, lemon flavour also can make the taste of lemon fruit wine smell more delicate fragrance.Count by weight, the former wine of lemon is 75%-95%, and white sugar is 4%-9%, and Hydrocerol A is 0.3%-2%, and lemon flavour is 0.01%-0.15%.Preferably, the former wine of lemon is 80%-90%, and white sugar is 5%-8%, and Hydrocerol A is 0.5%-1.5%, and lemon flavour is 0.05%-0.10%.The former wine of lemon is the staple of lemon fruit wine; The former wine of lemon is to get with the lemon juice fermentation; White sugar mixes with the former wine of lemon with Hydrocerol A, lemon flavour mutually, is used to allocate pol and acidity of the former wine of lemon etc., thereby is met the lemon fruit wine of production standard.
Through lemon fruit wine provided by the invention and preparation method thereof, can bring following beneficial effect:
Can make the nutrition of lemon fruit wine abundanter.Lemon fruit wine of the present invention is to form through the former wine allotment of the lemon that brew is formed; And in the process of the former wine of brew lemon; Use yeast that the lemon juice that aquatic foods press is fermented, make lemon fruit wine have abundant source of nutrition, and use white sugar, Hydrocerol A, lemon flavour that the former wine of the lemon that makes is allocated; Preserved the nutrition in the lemon juice, thereby made that the nutritive ingredient of lemon fruit wine is higher.
Various embodiment provided by the invention can make up with any-mode as required each other, the technical scheme that obtains through this combination, also within the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification to the present invention and not break away from the spirit and scope of the present invention.Like this, belong within the scope of claim of the present invention and equivalent technologies thereof if of the present invention these are revised with modification, then the present invention also comprises these changes and modification interior.
Claims (10)
1. the preparation method of a lemon fruit wine is characterized in that, comprising:
Lemon juice is mixed with white sugar solution, and the water after use handling is adjusted into 19-21 ° of Bx with the pol of said mixed solution, the volumetric concentration of total acid is adjusted into 1.3%-1.7%;
Ferment with said mixing and through the said solution adjusted of water, obtain the former wine of lemon, wherein, the temperature in the process of said fermentation is 20-25 ℃;
The former wine of said lemon is carried out clarifying treatment, filtration and sterilization;
Meter mixes the white sugar of the former wine of the lemon of 75%-95%, 4%-9%, the Hydrocerol A of 0.5%-1.0%, the lemon flavour of 0.01%-0.15% by weight, obtains lemon fruit wine.
2. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that,
The mass concentration of the white sugar in the said white sugar solution is 50%-70%;
And/or,
Said lemon juice is mixed with the volume ratio of said white sugar solution with 1.5:1-2.5:1.
3. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that, the said processing of water is comprised in handling one or more of filtration and the ozonization of activated carbon filtration, quartz sand filtration, osmosis filtration equipment.
4. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that, said fermentation comprises:
The adjusted solution of water after said use handled is put into fermenting container, and the yeast of putting into the 5%-7% that accounts for this liquor capacity carries out fermenting first time, and fermentation time is 15-20 days; When the volumetric concentration of sugar reduces to 1% and when following; Filter, the clear liquid of gained is carried out the fermentation second time, fermentation time is 25-30 days; Through the solution of the gained that for the second time ferments again after filtering with clear liquid ageing 3-6 month of gained; Promptly get the former wine of lemon, wherein, fermenting and keep the internal temperature of fermenting container in the fermenting process the said second time in the said first time is 20-25 ℃.
5. the preparation method of a kind of lemon fruit wine as claimed in claim 4 is characterized in that, said yeast is that these three grades of methods of spreading cultivation are through three grades of yeast that obtain after spreading cultivation:
One-level spreads cultivation: lemon juice, white sugar, an ammonium nitrate and pure water mixed, wherein, by weight; Said lemon juice is 8%-12%, and said white sugar is 8%-12%, and said ammonium phosphate is 0.1%-0.3%; The mixed solution of above composition was sterilized 20-40 minute in 115-125 ℃ sterilising vessel; Postcooling is the ratio adding of 3%-7% with the mass concentration with yeast to 25-28 ℃ again, obtains the one-level nutrient solution;
Secondary spreads cultivation: lemon juice, white sugar, an ammonium nitrate and pure water mixed, wherein, by weight; Said lemon juice is 18%-22%; Said white sugar is 13%-18%, and said ammonium phosphate is 0.1%-0.3%, and the mixed solution of above composition was sterilized 20-40 minute in 115-125 ℃ sterilising vessel; Postcooling is to 25-28 ℃; Be that the ratio of 3%-7% adds with the mass concentration with said one-level nutrient solution again, and the solution that will add said one-level nutrient solution cultivated 24-30 hour in 28-30 ℃ environment, obtain the secondary nutrient solution;
Three grades spread cultivation: lemon juice, white sugar, an ammonium nitrate and pure water are mixed, wherein, by weight; Said lemon juice is 28%-32%, and said white sugar is 18%-22%, and said phosphoric acid is by being 0.1%-0.3%; After the mixed solution sterilization with above composition; Being cooled to 25-28 ℃, is that the ratio of 3%-7% adds with the mass concentration with the secondary nutrient solution again, and the solution that will add said secondary nutrient solution was cultivated 36-48 hour in 28-30 ℃ environment.
6. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that,
Said filtration to the former wine of said lemon comprises that use 0.2 μ m membrane filter plant filters.
7. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that,
The transmittance of the former wine of lemon that the former wine of said lemon is carried out obtain after said clarifying treatment, the said filtration be 95% and more than.
8. the preparation method of a kind of lemon fruit wine as claimed in claim 1 is characterized in that, the former wine of said lemon is carried out said sterilization, and to be included in inner environment be in 88-95 ℃ the sterilising vessel, places the former wine of said lemon more than 2 minutes or 2 minutes.
9. a lemon fruit wine that makes like the preparation method of each described a kind of lemon fruit wine of claim 1-8 is characterized in that, comprising:
The former wine of lemon, white sugar, Hydrocerol A, lemon flavour;
Wherein, count by weight, the former wine of said lemon is 75%-95%, and said white sugar is 4%-9%, and said Hydrocerol A is 0.3%-2%, and said lemon flavour is 0.01%-0.15%.
10. lemon fruit wine as claimed in claim 9 is characterized in that, counts by weight, and the former wine of said lemon is 80%-90%, and said white sugar is 5%-8%, and said Hydrocerol A is 0.5%-1.5%, and said lemon flavour is 0.05%-0.10%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN103710258A (en) * | 2014-01-14 | 2014-04-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture and domestication system and method for fruit wine production |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN106085694A (en) * | 2016-06-14 | 2016-11-09 | 唐江 | A kind of preparation method of light Lemon wine |
| CN110373303A (en) * | 2019-08-23 | 2019-10-25 | 仲恺农业工程学院 | A kind of Lemon wine and preparation method thereof |
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| CN101665751A (en) * | 2009-09-22 | 2010-03-10 | 云南红瑞柠檬开发有限公司 | Lemon fermented wine and preparation method thereof |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
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| CN1904022A (en) * | 2006-07-31 | 2007-01-31 | 陕西科技大学 | Production method of apple wine |
| CN101570721A (en) * | 2009-05-26 | 2009-11-04 | 贵德县贵德清酒业有限责任公司 | Soft pear fruit wine and process for preparing same |
| CN101665751A (en) * | 2009-09-22 | 2010-03-10 | 云南红瑞柠檬开发有限公司 | Lemon fermented wine and preparation method thereof |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN103114019B (en) * | 2013-03-05 | 2014-08-20 | 唐江 | Production method of lemon fruit wine |
| CN103710258A (en) * | 2014-01-14 | 2014-04-09 | 陕西云智知识产权运营管理有限公司 | Yeast culture and domestication system and method for fruit wine production |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN106085694A (en) * | 2016-06-14 | 2016-11-09 | 唐江 | A kind of preparation method of light Lemon wine |
| CN110373303A (en) * | 2019-08-23 | 2019-10-25 | 仲恺农业工程学院 | A kind of Lemon wine and preparation method thereof |
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