CN102839084B

CN102839084B - Process for preparing coffee-fruit wine by full fermentation method

Info

Publication number: CN102839084B
Application number: CN 201210382300
Authority: CN
Inventors: 雷晓明; 姚培尊
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-10-11
Filing date: 2012-10-11
Publication date: 2013-08-21
Anticipated expiration: 2032-10-11
Also published as: CN102839084A

Abstract

The invention relates to the deep processing of coffee and fruit, in particular to a process for preparing coffee-fruit wire by a full fermentation method. The process is characterized in that coffee juice and fruit juice are mixed and then are used for producing the 3-15%vol coffee-fruit wire by the full fermentation method. The process particularly comprises the following steps: baking crude coffee beans till the coffee beans are cooked; grinding the cooked coffee beans into fin powder; brewing the coffee power with water to obtain coffee liquid; mixing the coffee liquid with the fruit juice; and carrying out fermenting; separating; filtering, storing and other steps. According to the process, the coffee-fruit wine prepared by the full fermentation method is rich in nutrients, good in taste, good taste typicality and strong in structure feeling.

Description

The making method of full fermented soy caffeinated water fruit wine

Technical field

The present invention relates to coffee and fruit deep processing field, especially the technology of making various fruit coffee wines with full fermented soy mode.

Background technology

Coffee is rich in rich nutrient contents, is requisite food during people live.Along with people's living standard improves, and the updating of foods processing technique, coffee more and more becomes the requisite of people's life.In order to satisfy the different or more demand of people, better, more coffee deep processed product need be arranged.But existing in the coffee deep process technology, almost be thousand constant, product is single, low to raw-material utilization ratio.For example, people's coffee for drinking just just with being milled into powder behind the baked coffee, brews with boiling water then, is exactly at most sugaring, with milk, in the time of only a few, can add some brandy or whisky or vodka or other high wines.This meaning: Tasty Wine and Coffee! The fruit coffee wine is also brewageed with the former fruit pulp of coffee by some countries, yet utilizes the technology of coffee berry wine brewing to yet there are no report, thereby the complete processing that research uses the complete mode of making fermentation that coffee drupe is directly made wine seems very valuable.

Summary of the invention

The application's purpose is to provide a kind of coffee and fruit of using to mix technology as the full fermented soy caffeinated water fruit wine of liquor-making raw material.

The application discloses a kind of making method of full fermented soy caffeinated water fruit wine, it is characterized in that coffee-juice and fruit syrup are mixed caffeinated water's fruit wine that the back produces the 3-15%vol alcoholic strength of full fermented soy, comprise coffee powder is brewed into coffee liquid, coffee liquid and fruit syrup mix, fermentation, separate steps such as filtration.

Concrete steps are as follows:

Step 1, making coffee liquid

(1) arrangement: the fresh coffee beans are put in order, rejected living, bad, rotten, mashed, infested;

(2) clean: the coffee berry of putting in order cleans, dries with the cold water that boiled;

(3) cure, the coffee berry that will dry cures, and cures to scorching hot little smell of burning;

(4) pulverize, it is 20-600 purpose coffee powder that the coffee berry after curing is pulverized;

(5) brewing, is the boiling water that 1:5--1:50 puts into boiling with the coffee powder after pulverizing according to the weight ratio of coffee powder and water, and continues to boil and became coffee liquid in 20 minutes;

(6) coffee liquid that will boil is inserted clean container,, naturally cooling was placed 24 hours under the room temperature;

Step 2, the full fermented soy caffeinated water fruit wine of making

(1) coffee liquid that naturally cooling under the room temperature was placed after 24 hours is put into fermentor tank, add the fruit syrup of squeezing out after the fruit syrup of squeezing out with a kind of fresh fruit or the mixing of several fresh fruit and be mixed into coffee fruit liquid, the weight ratio of coffee liquid and fruit syrup is 1:1--1:20, add white sugar 50-100kg according to coffee fruit liquid per ton and add white sugar, the ratio that adds 50-150 gram pyrosulfite according to coffee fruit liquid per ton adds pyrosulfite; The ratio that adds 25-100 gram polygalacturonase according to coffee fruit liquid per ton adds polygalacturonase; The ratio adding yeast that adds 50-400 gram yeast after 18-24 hour according to coffee fruit liquid per ton;

(2) one time fermentation, for the first time fermenting process is 3-5 days, leavening temperature 15-25 degree centigrade (be good with 15-18 degrees centigrade);

(3) separate for the first time, after one time fermentation is finished, slag is separated with clear juice;

(4) Secondary Fermentation, with clear juice fermentation 8-12 days, inspection is surveyed the different and maturity of kind of result and fruit raw material, the time that the concrete decision termination is fermented, adds the ratio adding pyrosulfite that 50-300 restrains pyrosulfite according to the clear juice after the fermentation per ton when stopping fermentation;

(5) separate for the second time, after Secondary Fermentation stops, carry out the second time and separate, isolated supernatant juice is put into hold-up vessel;

(6) storage, supernatant juice waiting time is more than 6 months;

(7) clarifying treatment, on the basis of clarification naturally, selecting bentonite and polygalacturonase for use is that glue medium plays glue to handle down, is purpose to reach clarification wine liquid, concrete consumption is definite by every batch of lab scale, 8-12 days following glue time;

(8) filtration treatment, the wine body is after coarse filtration, smart filter, to reach the effect of removing impurity, clarification and realization degerming;

(9) can finished product.

Fruit syrup in (1) of described step 2 replaces with the fresh fruit after the fragmentation, and the weight ratio of coffee liquid and fresh fruit is 1:1--1:20.

Adopt the mode of adding fruit syrup (or fruit), sugar, yeast in the present invention, coffee can be combined with all fruit, brew the full wine caffeinated water fruit wine of 3-15%vol degree alcoholic strength; Owing to adopt the fermentation mode of coffee liquid and fruit syrup (fruit) combination, complete nutrients in fruit and the coffee, especially active substance all can remain in the coffee, under the promoter action of yeast, be converted in the process of alcohol at sugar, can accomplish to suppress assorted bacterium, avoid the nutritive ingredient in coffee and the fruit to be subjected to assorted bacterium influence, most compositions of fruit and coffee are elevated, the organic acid that produces in the fermenting process and other flavour substances, typicalness and structure sense distinct on caffeinated water's fruit wine mouthfeel have been formed, the wine degree that fermentation simultaneously produces can also prolong the preservation period of the effective constituent of fruit and coffee, more is conducive to absorption by human body.

Owing to adopt fruit or two and the two or more fruit of independent kind, mix the Technology of fermentation by a certain percentage with coffee liquid, on the one hand just can be with new mode, new form, express the traditional theory of soaking various fruit with high spirit of China, make full wine caffeinated water fruit wine also can possess the advantage of traditional soaking wine, and avoided traditional soaking wine will use the difficulty of high wine and length consuming time; Come with caffeinated water's fruit wine of full fermented soy on the other hand that (as Vietnam) has had new breakthrough with the mode of high spirit with coffee liquid at local flavor and mouthfeel outside the subrogate country.

The caffeinated water's fruit wine that utilizes coffee and fruit combining with fermentation to produce had both been filled up the market product blank, made that the product structure in market is more complete, had enriched people's life.

Embodiment

Embodiment 1, uses the arabiancoffee beans in Yunnan and fresh pineapple as the starting material of brewing coffee fruit wine:

Step 1, making coffee liquid

(1) Yunnan arabiancoffee beans is put in order, rejected livingly, bad, rotten, mashed, infested, get 10 kilograms of Yunnan arabiancoffee beans of putting in order then;

(2) clean, use the water that boiled to clean, dry the coffee of above-mentioned arrangement;

(3) cure, the coffee that will dry cures, and cures to scorching hot little smell of burning, namely allows coffee berry give out little smell of burning, and the roasting degree is that moderate is cured or the degree of depth is cured;

(4) pulverize, it is 100 purpose coffee powders that the coffee berry after curing is pulverized;

(5) brew, coffee powder is put into the boiling water of 300L boiling, and continue to boil 20 minutes one-tenth coffee liquid;

(6) deposit, the coffee liquid that will boil is inserted clean container after filtering, and deposits naturally under the room temperature 24 hours; In this step, also can not filter coffee liquid, enter subsequent step with the coffee liquid of being with coffee grounds;

Step 2, the full fermented soy caffeinated water fruit wine of making

(1) composition adjustment, the pineapple juice that the coffee liquid adding fresh pineapple of depositing naturally under the room temperature 24 hours is squeezed out is mixed into coffee fruit liquid, and the weight ratio of coffee liquid and pineapple juice is 1:10.Meanwhile, add white sugar 50kg according to coffee fruit liquid per ton; The ratio that adds 100 gram pyrosulfites according to coffee fruit liquid per ton adds pyrosulfite; The ratio that adds 50 gram polygalacturonases according to coffee fruit liquid per ton adds polygalacturonase; The ratio adding yeast that adds 200 gram yeast after 18-24 hour according to coffee fruit liquid per ton; In this step, can replace pineapple juice with the fresh pineapple after the fragmentation, pineapple juice can filter the back use of slagging tap also can not filter direct band slag use;

(2) one time fermentation, fermenting process is 3 days for the first time, 15-18 degrees centigrade of leavening temperatures;

(3) separate for the first time, after 3 days, slag is separated (the cinder ladle is here drawn together coffee grounds and marc) in the one time fermentation process, obtain juice clearly;

(4) clear juice fermentation (Secondary Fermentation), clear juice fermentation is 8 days.When stopping fermentation, residual sugar content is after testing less than 4g/L, and alcoholic strength is 12%vol, adds 330 gram potassium pyrosulfites when stopping fermentation;

(5) separate the second time, clear juice fermentation (Secondary Fermentation) is carried out the second time and is separated after stopping, clarifying naturally, and isolated supernatant juice is put into hold tank;

(6) glue clarifying treatment under, supernatant juice are after 8 months storage, and the wine body is stable, sense organ is better, following glue bentonite 2100g, PP-1 polygalacturonase 135g, and settling time 8 days, clarifying effect is good; Following glue is the routine operation of the art, and following glue amount is purpose to reach the clarification of wine liquid, and concrete amount is measured according to lab scale;

(7) filtration treatment, with the diatomite filter coarse filtration once, the wine that coarse filtration is crossed has carried out twice filtration with 0.45 micron cardboard and 0.2 micron filter core behind the following glue.Wine after the processing does not detect microorganism, no considerable change before every physical and chemical index is handled with following glue;

(8) can

(9) examination and test of products, pouring process is normal; Wine body clear, no foreign matter, wine body note flavor is typical, structure is distinct; Each index conformance with standard requirement;

(10) finished product warehouse-in.

In above-mentioned steps two, can use other fresh fruit such as apple, pears, strawberry, cherry, grape, carambola, mango, orange to replace pineapple, make differently flavoured caffeinated water's fruit wine.

Claims

1. the making method of a full fermented soy caffeinated water fruit wine, coffee-juice and fruit syrup are mixed caffeinated water's fruit wine that the back produces the 3-15%vol alcoholic strength of full fermented soy, comprise raw coffee bean is cured to ripe that ripe coffee berry is milled into fine powder, coffee powder brews into coffee liquid, coffee liquid and fruit syrup mix, fermentation separates, and filters, steps such as storage is characterized in that concrete steps are as follows:

Step 1, making coffee liquid

(5) brewing, is 1:5 with the coffee powder after pulverizing according to the weight ratio of coffee powder and water---1:50 puts into the boiling water of boiling, and continues to boil and became coffee liquid in 20 minutes;

The coffee liquid that (6) will boil is inserted clean container, and naturally cooling was placed 24 hours under the room temperature;

Step 2, the full fermented soy caffeinated water fruit wine of making

(1) coffee liquid that naturally cooling under the room temperature was placed after 24 hours is put into fermentor tank, add the fruit syrup of squeezing out after the fruit syrup of squeezing out with a kind of fresh fruit or the mixing of several fresh fruit and be mixed into coffee fruit liquid, the weight ratio of coffee liquid and fruit syrup is 1:1-1:20, add white sugar 50-100kg according to coffee fruit liquid per ton and add white sugar, the ratio that adds 50-150 gram pyrosulfite according to coffee fruit liquid per ton adds pyrosulfite; The ratio that adds 25-100 gram polygalacturonase according to coffee fruit liquid per ton adds polygalacturonase; The ratio adding yeast that adds 50-400 gram yeast after 18-24 hour according to coffee fruit liquid per ton;

(2) one time fermentation, fermenting process is 3-5 days for the first time, leavening temperature 15-25 degree centigrade;

(4) Secondary Fermentation, with clear juice fermentation 8-12 days, the ratio according to the clear juice adding 50-300 gram pyrosulfite after the fermentation per ton when stopping fermentation added pyrosulfite;

(6) storage, supernatant juice waiting time is more than 6 months;

(7) clarifying treatment, on the basis of clarification naturally, selecting bentonite and polygalacturonase for use is that glue medium plays glue to handle down, concrete consumption is determined 8-12 days following glue time by every batch of lab scale;

(9) can finished product.

2. the making method of full fermented soy caffeinated water fruit wine as claimed in claim 1 is characterized in that the fruit syrup in (1) of described step 2 replaces with the fresh fruit after the fragmentation, and the weight ratio of coffee liquid and fresh fruit is 1:1--1:20.