CN103131577A - Apricot health fruit wine preparation method - Google Patents

Abstract

The present invention relates to an apricot health fruit wine preparation method, which mainly comprises the following steps: selecting and cleaning raw fruits, carrying out kernel removing crushing, carrying out pressing residue removing, adjusting components, loading in a jar, adding yeast to carry out fermentation, carry out jar reversal, aging, blending a wine, carrying out clarification, filtering, storing, sterilizing, inspecting, packaging, and warehousing. According to the present invention, the pressing technology is adopted to squeeze a juice, a proper amount of honey is added, mixing is performed to obtain an apricot honey mixed juice, K1M yeast is adopted to carry out fermentation, and combination of bentonite and LBVI is adopted to filter and clarify the apricot honey fruit wine so as to improve stability of the apricot honey wine and reduce a browning reaction of the wine.

Description

A kind of preparation method of apricot health fruit

Technical field

The present invention relates to the fermentation fruit wine industry field, particularly a kind of preparation method of apricot health fruit.

Background technology

Apricot belongs to stone fruit, and is wide in variety, the widely dispersed in China.Be characterized in not anti-storage, eat sale raw more, converted products mainly contains dried apricot, preserved apricot and inspissated juice, and other converted productss are less; Fruit wine wine degree is low, and is nutritious, and meets the policy of national drinks development, i.e. and " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", so development prospect is wide.Fruit wine great majority in the market are grape wine, and quality is uneven, and the even excessive foodstuff additive of interpolation in the production process of wine that have cause detrimentally affect to the human consumer.And other fruit fruit wine kinds seldom, and great majority are to form with white spirit mixing or with soaking in Chinese liquor, and the outward appearance verity is poor, and color and luster is heavy, and nutritive ingredient is few.

Summary of the invention

The objective of the invention is: a kind of preparation method of apricot health fruit is provided, by a large amount of production tests, has solved existing technical barrier, provide a kind of without adding essence, pigment and sanitas, and good, the nutritious low alcohol fruit wine of mouthfeel, be a kind of health promoting beverage of safety and Health.

Technical scheme of the present invention is: design a kind of preparation method of apricot health fruit, its preparation comprises the steps: mainly to be followed successively by that raw material fruit, screening, cleaning, stoning are broken, squeezing slagging-off, composition adjustment, fill cylinder and add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in;

The preparation method comprises the steps:

(1), it is with apricot and wolfberry fruit screening, wherein apricot, wolfberry fruit are pressed weight proportion cleaning, the apricot stoning of 100:5, put into apricot, wolfberry fruit after stoning and really weigh the protective material solution of 1.5～2 times, standing 20 minutes, then fragmentation squeezes out juice, and the fermentor tank of packing into rapidly with safety valve adds proper honey again, is mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;

(2), 25 ℃～30 ℃ lower inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice, adds the fruit juice honey Normal juice mixing solutions of 10 times of quality of dry yeast, activates 40～70min and makes at 40 ℃ of incubators;

(3), use with the fermentor tank of safety valve 20-25 ℃ of condition bottom fermentation 12-17 days, between yeast phase, carry out density every day, pol is measured; After primary fermentation was completed, solid slag sank to the bottom, siphon wine liquid, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

(4), inverted engine, through 1 all secondary fermentation, remove wine pin precipitation, separate with siphonage, isolate pure mellow wine liquid, the storage fat that the disinfects 90%-95% ageing to ladle capacity of packing into;

(5), ageing, the temperature requirement during ageing remains on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;

(6), blend rectification, according to the requirement of finished product, the apricot honey fruit wine of different batches is transferred and is converted (blend rectification and honey is joined in the fermented wine of clarification, total dissoluble solid content is 10～15%);

(7), clarification, filter, about 12 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter) at lower glue;

(8), will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

(9), wine sterilization, check, the packing that will store, be finished product.

Described stoning is broken comprises 0.1～0.3% vitamins C, 0.1～-0.5% salt and 0.1～0.5% citric acid with protective material solution, and all the other are pure water.

The preparation method of described a kind of apricot health fruit is as follows:

1.3.1 step 1: get the apricot of fresh maturation and the wolfberry fruit that dries, wherein apricot, wolfberry fruit are pressed the weight proportion of 100:5, after cleaning stoning, put into rapidly apricot really with the protective material solution of 1.5 times of wolfberry fruit weight, standing 20 minutes; Described stoning is broken comprises 0.1～0.3% vitamins C, 0.1～0.5% salt and 0.1～0.5% citric acid etc. with protective material solution;

1.3.2 step 2: step 1 pulp is pulled out to squeeze the juice add the honey gained than honey in the ratio of 5 liters of 495 liters of ratios and mix molten juice, adjust acidity, pol;

1.3.3 step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, 28 ℃ of inoculation yeast, add the K1M yeast, addition is that 0.2g/ rises the molten juice of mixing, the K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 40 ℃ of incubator activation yeast 40～70min, under the condition of 25 ℃, fermented 15 days; Between yeast phase, carry out density every day, pol is measured;

1.3.4 step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

1.3.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, the storage fat that the disinfects 90%-95% ageing to ladle capacity of packing into;

1.3.6 step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;

1.3.7 step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches transferred and converted (blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 10～15%); Clarification, filter at lower glue about 10 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification, silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;

1.3.8 step 8, will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, to light 2 weeks of placement, keep clear not muddy, the sealing of can bottling at normal temperatures;

1.3.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time.

The preparation method of described a kind of apricot health fruit is characterized in that:

Step 1: get the apricot of fresh maturation and the wolfberry fruit that dries, wherein apricot, the wolfberry fruit that dries by the weight proportion of 100:5 clean, the apricot stoning, after cleaning stoning, put into rapidly the protective material solution that fruit weighs 1.7 times, standing 20 minutes; Described stoning is broken contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid with protective material solution;

Step 2: step 1 pulp is pulled out squeezed the juice, pull out to squeeze the juice to pull out by pulp with the ratio of honey in pulp and squeeze the juice 0.9 liter, add the ratio of 0.1 honey, add honey must mix molten juice, adjust acidity, pol;

Step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, add the K1M yeast, addition is that 0.2g/ rises and mixes molten juice; The K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 42 ℃ of incubator activation yeast 50min, under the condition of 23 ℃, ferments 14 days; Between yeast phase, carry out density every day, pol is measured;

Step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 93% of ladle capacity, to treat secondary fermentation;

Step 5: inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, the storage fat that disinfects 93% ageing to ladle capacity of packing into;

Step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;

Step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches is transferred and converted, blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification, silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;

Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.

Characteristics of the present invention are; Gained apricot honey fruit wine, the wine is mellow and, fragrance is dense, has nutritive value and the health-care effect of apricot and honey, unique flavor is suitable for masses and drinks.Fermentation apricot honey fruit wine,

Honey is the insect honeybee adopt from the spending of flowering plant the honey of nectar brew in honeycomb.Processed goods is quite a few, and still, it is rare that apricot and honey mixing juice are fermented into wine.

Fruit wine is the deep processed product that utilizes modern biotechnology, with raw fruit refining forming after the operations such as processing treatment, yeast fermentation, clarifying treatment, higher added value is arranged.The apricot bee honey health-care wine that utilizes present technique to produce is full juice fermented wine.Therefore, not only contain abundant VITAMIN and the amino acid of needed by human body, the various flavor compound and the nutritive substance that also have yeast metabolism to produce.

The apricot fruits nutrition is abundant, contain the necessary VITAMIN of multiple organic composition and human body and inorganic salts, the higher fruit of a kind of nutritive value, inspection center measures through Chinese food, apricot flesh contains 5～10% sugar, 2.04% organic acid, 8% protein, the dimension ox element C that contains 5.8 milligrams/100 grams, total amount is at 17 seed amino acids of 80.3～97.5 milligrams/100 grams, contain 0.36～0.55% mineral element, wherein calcium, iron, potassium, magnesium, phosphorus, zinc, selenium and other trace elements are that HUMAN HEALTH and life metabolism are necessary.Honey is the insect honeybee adopt from the spending of flowering plant the honey of nectar brew in honeycomb.Honeybee takes water content to be about 80% nectar or secretory product from the spending of plant, deposit in oneself second stomach, in vivo under the effect of saccharase through the fermentation of 30 minutes, get back in honeycomb spuing, in honeycomb, temperature often remains on 35 ℃ of left and right, through after a while, water evaporates, become moisture content and be less than 20% honey, be stored in the nest hole, seal with beeswax.The composition of honey also contains various VITAMIN, mineral substance and amino acid except the kind of glucose, fructose.The honey of 1 kilogram contains the heat of 2940 cards.Honey is the supersaturated solution of sugar, can produce crystallization during low temperature, and what generate crystallization is glucose, and the part that does not produce crystallization is mainly fructose.Often edible honey has cosmetology, antisepsis and anti-inflammation, promotion tissue regeneration, promoting digestion, raising immunizing power, promotion longevity, improves sleep, hepatoprotective effect, antifatigue, promotion upgrowth and development of children, protects effect cardiovascular, that moisten the lung and relieve the cough.

Beneficial effect

1, adopt the Technology in Pressing fruit juice of squeezing out.

2, the apricot mead of producing with the K1M yeast fermentation, fruital, aroma are coordinated, and apricot, honey flavour are given prominence to.

3, filter clarification apricot wine with the silicon bentonite in conjunction with LBVI, improved the stability of apricot honey fruit wine, reduced the browning reaction of wine.

4, whole production process without any thermal treatment process, has well kept the nutritive ingredient of raw material.

5, the fermented type apricot honey fruit wine of the present invention's preparation adopts 100% original juice fermentation, and product wine degree is low, and pol is low, and without adding alcohol, essence, pigment, mouthfeel is good, and is nutritious.Unique flavor is suitable for masses and drinks.

6, the fermented type apricot honey fruit wine of the present invention preparation can be controlled chill tuberculosis, promote the production of body fluid to quench thirst, moistening the lung and resolving the phlegm, clearing heat and detoxicating, improve looks, protection is cardiovascular, improve sleep, protect the liver antisepsis and anti-inflammation, antifatigue, antitumous effect.Gained fruit wine wine degree is low, and the fruit wine flavor is pure and mild, fragrance is dense, has nutritive value and the health-care effect of apricot, honey.

Embodiment

The present invention is fermented type apricot bee honey health-care wine, and its preparation method is as follows: its preparation mainly comprise the steps: raw material fruit → screening → cleaning → stoning broken → squeezing slagging-off → composition adjustment → dress cylinder adds yeast fermentation → inverted engine → ageing → blend rectification → clarification → filtration → storage → sterilization → check → packing → warehouse-in;

The preparation method comprises the steps:

(1), it is with apricot and wolfberry fruit screening, wherein apricot, wolfberry fruit are pressed weight proportion cleaning, the apricot stoning of 100:5, put into apricot, wolfberry fruit after stoning and really weigh the protective material solution of 1.5～2 times, standing 20 minutes, then fragmentation squeezes out juice, and the fermentor tank of packing into rapidly with safety valve adds proper honey again, is mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;

(2), 25 ℃～30 ℃ lower inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice, adds the fruit juice honey Normal juice mixing solutions of 10 times of quality of dry yeast, activates 40～70min and makes at 40 ℃ of incubators;

(3), use with the fermentor tank of safety valve 20-25 ℃ of condition bottom fermentation 12-17 days, between yeast phase, carry out density every day, pol is measured; After primary fermentation was completed, solid slag sank to the bottom, siphon wine liquid, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

(4), inverted engine, through 1 all secondary fermentation, remove wine pin precipitation, separate with siphonage, isolate pure mellow wine liquid, the storage fat that the disinfects 90%-95% ageing to ladle capacity of packing into;

(5), ageing, the temperature requirement during ageing remains on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;

(6), blend rectification, according to the requirement of finished product, the apricot honey fruit wine of different batches is transferred and is converted (blend rectification and honey is joined in the fermented wine of clarification, total dissoluble solid content is 10～15%);

(7), clarification, filter, about 10 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter) at lower glue;

(8), will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

(9), wine sterilization, check, the packing that will store, be finished product.

Embodiment 1

(1), it is with apricot and wolfberry fruit screening, wherein apricot, wolfberry fruit are pressed weight proportion cleaning, the apricot stoning of 100:5, put into apricot, wolfberry fruit after stoning and really weigh the protective material solution of 1.5～2 times, standing 20 minutes, then fragmentation squeezes out juice, and the fermentor tank of packing into rapidly with safety valve adds proper honey again, is mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;

(2), 25 ℃～30 ℃ lower inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice, adds the fruit juice honey Normal juice mixing solutions of 10 times of quality of dry yeast, activates 40～70min and makes at 40 ℃ of incubators;

(3), use with the fermentor tank of safety valve 20-25 ℃ of condition bottom fermentation 12-17 days, between yeast phase, carry out density every day, pol is measured; After primary fermentation was completed, solid slag sank to the bottom, siphon wine liquid, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

1.1.1 step 1: get apricot and the screening of 56.25g wolfberry fruit of the fresh maturation of 1125g, put into apricot, wolfberry fruit after the cleaning stoning and really weigh the protective material solution of 1.5 times, standing 20 minutes; Described stoning fragmentation comprises 0.3% vitamins C, 0.3% salt and 0.3% citric acid with protective material solution, and all the other are pure water;

1.1.2 step 2: step 1 pulp is pulled out squeezed the juice 0.9 liter, it is 1 liter that the fermentor tank with safety valve of packing into adds 0.1 liter of honey gained to mix molten juice again, the adjustment acidity that stirs, pol;

1.1.3 step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, add the K1M yeast, addition is that 0.2g/ rises the molten juice of mixing, (the K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 42 ℃ of incubator activation yeast 40min), under the condition of 25 ℃, fermented 12 days; Between yeast phase, carry out density every day, pol is measured;

1.1.4 step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 90% of ladle capacity, and to treat secondary fermentation, clear juice has 0.95 liter;

1.1.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, and the storage fat that disinfects of packing into is to 90% ageing of ladle capacity, and clear juice has 0.88 liter;

1.1.6 step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, free S02 remains on 50ppm, 6 months ageing time;

1.1.7 step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches transferred and converted, (blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 10%); Clarification, filter in lower glue 10 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter);

1.1.8 step 8, will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

1.1.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time;

Embodiment 2

1.2.1 step 1: the apricot and the 0.5625kg that get the fresh maturation of 11.25kg dry wolfberry fruit, after cleaning stoning, put into apricot, wolfberry fruit and really weigh the protective material solution of 2 times, standing 20 minutes; Described stoning is broken comprises 0.1% vitamins C, 0.1% salt and 0.1% citric acid etc. with protective material solution;

1.2.2 step 2: step 1 pulp is pulled out squeezed the juice 9 liters, adding 1 liter of molten juice of honey gained mixing is 10 liters, adjusts acidity, pol;

1.2.3 step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, 30 ℃ of lower inoculation yeast, add the K1M yeast, addition is that 0.2g/ rises the molten juice of mixing (the K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 40 ℃ of incubators activation yeast 70min).Under the condition of 20 ℃, fermented 17 days; Between yeast phase, carry out density every day, pol is measured;

1.2.4 step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 95% of ladle capacity, and to treat secondary fermentation, clear juice has 9.5 liters;

1.2.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, and the storage fat that disinfects of packing into is to 95% ageing of ladle capacity, and clear juice is total, 8.8 liters;

1.2.6 step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, free S02 remains on 50ppm.6 months ageing time;

1.2.7 step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches transferred and converted (blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 15%); Clarification, filter in lower glue 9 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification (silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter);

1..8 step 8, will blend the wine that modulates, store for some time, (storage temperature generally below 10 ℃ for well) got a cleaning-sterilizing empty bottle, contained wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

1.2.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 75% time;

Embodiment 3

Step 1: get the apricot of the fresh maturation of 620kg and the wolfberry fruit 31kg that dries, cleaning, apricot stoning after cleaning stoning, are put into rapidly the protective material solution that fruit weighs 1.7 times, standing 20 minutes; Described stoning is broken contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid with protective material solution;

Step 2: step 1 pulp is pulled out squeezed the juice 495 liters, adding 5 liters of molten juice of honey gained mixing is 500 liters, adjusts acidity, pol;

Step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, add the K1M yeast, addition is that 0.2g/ rises and mixes molten juice; The K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 40 ℃ of incubator activation yeast 50min, under the condition of 23 ℃, ferments 14 days; Between yeast phase, carry out density every day, pol is measured;

Step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 93% of ladle capacity, to treat secondary fermentation;

Step 5: inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, the storage fat that disinfects 93% ageing to ladle capacity of packing into;

Step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;

Step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches is transferred and converted, blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification, silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;

Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.

It should be noted that known approaches and the general procedure of some concrete operation genus industry that the present embodiment is not described in detail, operating process belongs to the normal well-known operations process of the industry, here narration one by one.

Claims (4)

1. the preparation method of an apricot health fruit, its preparation mainly comprises the steps:: be followed successively by that raw material fruit, screening, cleaning, stoning are broken, squeezing slagging-off, composition adjustment, fill cylinder and add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in;

The preparation method comprises the steps:

(1), it is with apricot and wolfberry fruit screening, wherein apricot, wolfberry fruit are pressed weight proportion cleaning, the apricot stoning of 100:5, put into apricot, wolfberry fruit after stoning and really weigh the protective material solution of 1.5～2 times, standing 20 minutes, then fragmentation squeezes out juice, and the fermentor tank of packing into rapidly with safety valve adds proper honey again, is mixed into apricot honey mixing solutions, stir, utilize the mixing solutions fermented wine;

(2), 25 ℃～30 ℃ lower inoculation yeast, with K1M yeast fermentation apricot wine, addition is that 0.2g/ rises fruit juice, adds the fruit juice honey Normal juice mixing solutions of 10 times of quality of dry yeast, activates 40～70min and makes at 40 ℃ of incubators;

(3), use with the fermentor tank of safety valve 20-25 ℃ of condition bottom fermentation 12-17 days, between yeast phase, carry out density every day, pol is measured; After primary fermentation was completed, solid slag sank to the bottom, siphon wine liquid, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

(4), inverted engine, through 1 all secondary fermentation, remove wine pin precipitation, separate with siphonage, isolate pure mellow wine liquid, the storage fat that the disinfects 90%-95% ageing to ladle capacity of packing into;

(5), ageing, the temperature requirement during ageing remains on below 20 ℃, free S02 remains on 50ppm; 6 months ageing time;

(6), blend rectification, according to the requirement of finished product, the apricot honey fruit wine of different batches is transferred and is converted, blend rectification and honey joined in the fermented wine of clarification, total dissoluble solid content is 10～15%;

(7), clarification, filter, about 12 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification (silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter) at lower glue;

(8), will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, to light 2 weeks of placement, keep clear not muddy, the sealing of can bottling at normal temperatures;

(9), wine sterilization, check, the packing that will store, be finished product.

2. the preparation method of a kind of apricot health fruit according to claim 1 is characterized in that: described stoning is broken comprises 0.1～0.3% vitamins C, 0.1～-0.5% salt and 0.1～0.5% citric acid with protective material solution, and all the other are pure water.

3. the preparation method of a kind of apricot health fruit according to claim 1 is characterized in that: described preparation method:

1.3.1 step 1: get the apricot of fresh maturation and the wolfberry fruit that dries, wherein apricot, wolfberry fruit are pressed the weight proportion of 100:5, after cleaning stoning, put into rapidly apricot really with the protective material solution of 1.5 times of wolfberry fruit weight, standing 20 minutes; Described stoning is broken comprises 0.1～0.3% vitamins C, 0.1～0.5% salt and 0.1～0.5% citric acid etc. with protective material solution;

1.3.2 step 2: step 1 pulp is pulled out to squeeze the juice add the honey gained than honey in the ratio of 5 liters of 495 liters of ratios and mix molten juice, adjust acidity, pol;

1.3.3 step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, 28 ℃ of inoculation yeast, add the K1M yeast, addition is that 0.2g/ rises the molten juice of mixing, the K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 40 ℃ of incubator activation yeast 40～70min, under the condition of 25 ℃, fermented 15 days; Between yeast phase, carry out density every day, pol is measured;

1.3.4 step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to the 90%-95% of ladle capacity, to treat secondary fermentation;

1.3.5 step 5, inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, the storage fat that the disinfects 90%-95% ageing to ladle capacity of packing into;

1.3.6 step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, free S02 remains on 50ppm; 6 months ageing time;

1.3.7 step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches transferred and converted (blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 10～15%); Clarification, filtration about 10 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification at lower glue, and silicon bentonite addition is that 1g/ rises former wine; LBVI 0.005g/ liter; The wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;

1.3.8 step 8, will blend the wine that modulates, store for some time, storage temperature generally below 10 ℃ for well, get a cleaning-sterilizing empty bottle, contain wine, use the stopper mouth, to light 2 weeks of placement, keep clear not muddy, the sealing of can bottling at normal temperatures;

1.3.9 step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time.

4. the preparation method of a kind of apricot health fruit according to claim 1 is characterized in that: described preparation method:

Step 1: get the apricot of fresh maturation and the wolfberry fruit that dries, wherein apricot, the wolfberry fruit that dries by the weight proportion of 100:5 clean, the apricot stoning, after cleaning stoning, put into rapidly the protective material solution that fruit weighs 1.7 times, standing 20 minutes; Described stoning is broken contains 0.2% vitamins C, 0.3% salt and 0.3% citric acid with protective material solution;

Step 2: step 1 pulp is pulled out squeezed the juice, pull out to squeeze the juice to pull out by pulp with the ratio of honey in pulp and squeeze the juice 0.9 liter, add the ratio of 0.1 honey, add honey must mix molten juice, adjust acidity, pol;

Step 3: in the molten juice of mixing that step 2 forms is packed fermentation flask with safety valve into, add the K1M yeast, addition is that 0.2g/ rises and mixes molten juice; The K1M yeast is to get 10 times of quality squeezing Normal juice mixing solutionss of dry yeast to make at 42 ℃ of incubator activation yeast 50min, under the condition of 23 ℃, ferments 14 days; Between yeast phase, carry out density every day, pol is measured;

Step 4: after primary fermentation was completed, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, and the storage fat that disinfects of packing into is to 93% of ladle capacity, to treat secondary fermentation;

Step 5: inverted engine, through 1 all secondary fermentation, fermented wine is removed wine pin precipitation, separates with siphonage, isolates pure mellow wine liquid, the storage fat that disinfects 93% ageing to ladle capacity of packing into;

Step 6, ageing, the temperature requirement during ageing remain on below 20 ℃, and free S02 remains on 50ppm, 6 months ageing time;

Step 7, blend rectification, according to the requirement of finished product, the apricotine of different batches is transferred and converted, blend rectification and honey is joined in the fermented wine of clarification, the content of total dissoluble solid is 12%; Clarification, filter in lower glue 12 days, with the former wine of silicon bentonite clarification, make former wine reach the stable purpose of clarification, silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter, and the wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter;

Step 8, will blend the wine that modulates, and store for some time, storage temperature is got a cleaning-sterilizing empty bottle at 7 ℃, contains wine, uses the stopper mouth, to light 2 weeks of placement, keeps clear not muddy, the sealing of can bottling at normal temperatures;

Step 9, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved 72%.