CN103013752A - Brewing method of grosvenor momordica fruit-persimmon wine - Google Patents

Abstract

The invention discloses a brewing method of a grosvenor momordica fruit-persimmon wine. The method comprises the following steps: crushing and mixing selected high-quality fresh grosvenor momordica fruits and persimmons in a weight rate of 1:1, cooking the obtained mixture in a cooking pot, cooling, adding pectinase and an organic acid for enzymolysis, thereby obtaining fermentation liquor; fermenting the fermentation liquor with yeast, filtering by using a sheet frame, separating the fermentation liquor from pomace, filtering the fermentation liquor by using a ceramic membrane, and separating particulate impurities; and after a wine base is placed into a refrigeration storage at a temperature of 0-4 DEG C for a week, carrying out low-temperature filtration, sterilizing and filling. The grosvenor momordica fruit-persimmon wine brewed by using the method disclosed by the invention is rich in nutrition and good in taste, and can overcome the defect that wines separately brewed from grosvenor momordica fruits and persimmons through soaking are single in taste.

Description

The brewing method of Grosvenor Momordica persimmon wine

Technical field

The present invention relates to a kind of brewing method of wine, specifically Grosvenor Momordica and the persimmon fermented method that becomes nutrient fruit wine

Background technology

Grosvenor Momordica is the fruit that the Curcurbitaceae Grosvenor Momordica belongs to perennial vine, and its main effective constituent is Momordica-Glycosides, sweet 300 times than sucrose, and heat is compared with the sucrose of identical sugariness, only is 1/50 of sucrose.Also be rich in the beneficiating ingredients such as 14 kinds of trace elements of fructose, glucose, flavonoid glycoside, N.F,USP MANNITOL, V, V and needed by human and major element in the Grosvenor Momordica, refreshment drink or the seasonings of being commonly used among the people also is the medicine-food two-purpose product that health ministry is assert

Persimmon has a sweet taste, and is nutritious, and persimmon contains the nutritive ingredients such as sugar, starch, fat, protein, VITAMIN and iron, calcium, phosphorus, has a lot of medicinal efficacies such as hemostasis, step-down, strengthening the spleen and stomach, elimination aphtha.

Grosvenor Momordica and persimmon main product are in Guilin, also there is no at present with these two kinds of records that the fruit combination is made wine, all be that Grosvenor Momordica or persimmon single variety soak or fermentation wine-making in the past, and soaking wine exists extracts active ingredients incomplete, single fermentation wine, the defective such as mouthfeel is single.

Summary of the invention

The invention provides a kind of brewing method of Grosvenor Momordica persimmon wine, the Grosvenor Momordica persimmon wine that adopts the method to brewage is nutritious, and mouthfeel is good, can overcome Grosvenor Momordica, persimmon respectively independent immersion, wine processed, the defective that mouthfeel is single.

The technical scheme that realizes the object of the invention is:

A kind of brewing method of Grosvenor Momordica persimmon wine contains and has the following steps:

(1) select materials:

Choose fresh Fructus Momordicae and the persimmon of high-quality, Grosvenor Momordica selects the little Huang of pericarp, the full ripe Grosvenor Momordica of saccharification; Persimmon selects in the Huang thoroughly red, any surface finish, the persimmon of 8-9 maturation;

(2) fermented liquid is produced:

Fresh Fructus Momordicae, the persimmon chosen are smashed mixing by weight 1 ︰ 1, put into digester, 100 ℃ of boiling 30min let cool rear adding polygalacturonase and organic acid, make that polygalacturonase reaches 150mg/L in the pulp, organic acid reaches 15g/L, stirs, and temperature is controlled at 50-55 ℃, enzymolysis 12 hours, make the complete enzymolysis of polygalacturonase, get fermented liquid, place for subsequent use;

(3) fermentation:

Add yeast in the fermented liquid for preparing, the consumption of yeast is the 0.05-0.1% of fermented liquid, stirs, and temperature is controlled at 20-25 ℃, ferments 8-15 days;

(4) separate:

With the pulp Plate Filtration of fermentation finished thoroughly1, separate fermentation liquid and pomace, the fermented liquid ceramic membrane filter, separating particles impurity makes the fermented wine clear;

(5) allotment is freezing:

The former wine of separator well is put into freezer, and temperature of ice house is controlled at 0-4 ℃, place a week after, filter at low temperature is stand-by;

(6) sterilization can:

With can after the former wine sterilization after filtering.

The described boiling of step (2) is in order to sterilize, deactivation pulp itself with enzyme and microorganism, Grosvenor Momordica and persimmon all contain and enrich pectin, the polygalacturonase amount must add enough, makes the complete enzymolysis of pectin.

Advantage of the present invention is:

1, uses Micvowave Sterilization, kill fast the microorganism on persimmon fruit surface, prevent that persimmon is really rotten in the course of processing, kill simultaneously the polyphenoloxidase (PPO) in the persimmon fruit, prevent the brown stain of persimmon fruit.

2, be of high nutritive value, Grosvenor Momordica and persimmon fruit combination wine processed with medicinal value have the multi-efficiencies such as cough-relieving and stomach-strengthening.

3, can overcome Grosvenor Momordica and persimmon respectively independent immersion, wine processed, the defective that mouthfeel is single.

Embodiment

Embodiment 1

Take by weighing high-quality Grosvenor Momordica, each 100kg of persimmon fruit, smash mixing, put into digester, 100 ℃ of boiling 30min let cool adding polygalacturonase 25g, and organic acid 2.5kg stirs, and temperature is controlled at 50-55 ℃, and enzymolysis 12 hours is placed for subsequent use.

Add yeast 100g in the fermented liquid for preparing, stir, temperature is controlled at 20-25 ℃, ferments 8-15 days.With the pulp Plate Filtration of fermentation finished thoroughly1, separate fermentation liquid and pomace are collected fermented wine.The former wine of separator well is put into freezer, and temperature of ice house is controlled at 0-4 ℃, place a week after, filter at low temperature is stand-by.Sterilization filling.

Gained finished product physics and chemistry detected result is as follows:

Project	Soluble solid	Wine degree content	Mogroside	Persimmon polyphenol	VITAMIN
						Index	12.5%	10.0%	1.2g/L	9.2g/L	13.7g/L

Other indexs meet national drinks relevant criterion.

Embodiment 2

Take by weighing high-quality Grosvenor Momordica, each 1000kg of persimmon fruit, smash mixing, put into digester, 100 ℃ of boiling 30min let cool adding polygalacturonase 250g, and organic acid 25kg stirs, and temperature is controlled at 50-55 ℃, and enzymolysis 12 hours is placed for subsequent use.

Add yeast 2000g in the fermented liquid for preparing, stir, temperature is controlled at 20-25 ℃, ferments 8-15 days.With the pulp Plate Filtration of fermentation finished thoroughly1, separate fermentation liquid and pomace are collected fermented wine.The former wine of separator well is put into freezer, and temperature of ice house is controlled at 0-4 ℃, place a week after, filter at low temperature is stand-by.Sterilization filling.

Gained finished product physics and chemistry detected result is as follows:

Project	Soluble solid	Wine degree content	Mogroside	Persimmon polyphenol	VITAMIN
						Index	13.2%	12.0%	1.4g/L	10.1g/L	15.2g/L

Other indexs meet national drinks relevant criterion.

Claims (1)

1. the brewing method of a Grosvenor Momordica persimmon wine is characterized in that: contain and have the following steps:

(1) select materials:

Choose fresh Fructus Momordicae and the persimmon of high-quality, Grosvenor Momordica selects the little Huang of pericarp, the full ripe Grosvenor Momordica of saccharification; Persimmon selects in the Huang thoroughly red, any surface finish, the persimmon of 8-9 maturation;

(2) fermented liquid is produced:

Fresh Fructus Momordicae, the persimmon chosen are smashed mixing by weight 1 ︰ 1, put into digester, 100 ℃ of boiling 30min let cool rear adding polygalacturonase and organic acid, make that polygalacturonase reaches 150mg/L in the pulp, organic acid reaches 15g/L, stirs, and temperature is controlled at 50-55 ℃, enzymolysis 12 hours, make the complete enzymolysis of polygalacturonase, get fermented liquid, place for subsequent use;

(3) fermentation:

Add yeast in the fermented liquid for preparing, the consumption of yeast is the 0.05-0.1% of fermented liquid, stirs, and temperature is controlled at 20-25 ℃, ferments 8-15 days;

(4) separate:

With the pulp Plate Filtration of fermentation finished thoroughly1, separate fermentation liquid and pomace, the fermented liquid ceramic membrane filter, separating particles impurity makes the fermented wine clear;

(5) allotment is freezing:

The former wine of separator well is put into freezer, and temperature of ice house is controlled at 0-4 ℃, place a week after, filter at low temperature is stand-by;

(6) sterilization can:

With can after the former wine sterilization after filtering.