CN103131591B - Method for producing dried persimmon wine - Google Patents
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- CN103131591B CN103131591B CN201310065855.8A CN201310065855A CN103131591B CN 103131591 B CN103131591 B CN 103131591B CN 201310065855 A CN201310065855 A CN 201310065855A CN 103131591 B CN103131591 B CN 103131591B
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 22
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
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Abstract
The invention discloses a method for producing a dried persimmon wine, which comprises the following steps: 1) preparing a raw material dried persimmon, 2) fermenting, adding alcohol-fermentation dry yeast, adding water for liquid state fermentation, 3) distilling, 4) blending, adding edible ethyl acetate, 5) ageing, 6) filtering, and 7) examining and finishing the product. The method provided by the invention has the beneficial effects that the production process is natural fermentation, no deastringent drug and other addition agents can be added, no influence on human health is generated, the product is clear and transparent, has natural fruits flavor and mellow taste, the dried persimmon wine is superior scented white wine, the process is simple, the cost is low, and the method for producing the dried persimmon has obvious economic and social benefits.
Description
One. technical field
The present invention relates to food processing field, especially a kind of production method of dried persimmon wine.
Two. background technology
Persimmon and dried persimmon are the characteristic tradition fruits of China, and fragrant and sweet good to eat, it contains the multiple nutritional components such as VITAMIN, carotene and mineral substance, and every 100 grams of persimmons are containing 1.2 grams, protein, 0.2 gram, fat, 14 grams of sugars, 11 grams of calcium, 19 grams, phosphorus.According to theory of traditional Chinese medical science, persimmon energy " appetizing, dissolving phlegm, cough-relieving, profit cardiopulmonary, gut purge stomach ", contributes to reduce blood pressure, and vessel softening increases coronary flow, and energy anti inflammatory blood quickening, improves cardiovascular function.
China utilizes persimmon for the history of the existing more than one thousand years of raw material brewing wine, but in persimmon, contain a large amount of tannin and pectin substance, and lack the various organic acids of the formation fruit wine quality characteristic having in the fruits such as grape, apple, so, the general persimmon wine bitter taste of producing is heavier, and mouthfeel is poor.In order to eliminate the bitter taste of persimmon wine, the Chinese patent of the patent No. 200710032835.5 " a kind of production method of acerbity-removing persimmon wine " discloses by choosing fruit, making beating, protect look, enzymolysis, the clarification of taking away the puckery taste, composition is adjusted, fermentation, ageing, the production processes such as filtration are produced the method for persimmon wine, raw material is ripe persimmon, gross weight making beating, added VITAMIN, citric acid, pectin, gelatin, the material such as sucrose and sodium bisulfite and reagent, although there is certain effect of taking away the puckery taste, but complex process, cost is higher, additive is more, affect the health-care effect of finished wine.
In addition, the Chinese patent of patent No. 200810070495.X " persimmon brandy and preparation method thereof " has been introduced and take persimmon as main raw material, gross weight making beating, adds the materials such as Secondary ammonium phosphate, citric acid, filters, uses the persimmon brandy production method of ozone ageing." a kind of persimmon wine and brewing method thereof " of the patent of invention of the patent No. 01108542.8 " brewing process of persimmon wine ", number of patent application 201010137217.9 etc., the processing method that has numerous persimmons to make wine.The raw material that they adopt is persimmon mature eighty-to-ninety percent, and gross weight making beating, then adds various materials and additive.And contained a large amount of tannin mainly concentrate in pericarp in persimmon, the contained tannin of not full ripe persimmon is more.Therefore, prior art ubiquity need to take away the puckery taste, complex process, cost are higher, additive too much affects the problems such as finished wine health-care effect.
The good red persimmon kind of Hong Shishi Fujian Province, Yongding Yingding County, approximately 90,000 mu of cultivated areas, output reaches more than 60,000 ton, is the red persimmon production base of East China maximum.150 grams to 200 grams of the red persimmon single fruit weights in Yongding, are oblate, few core or seedless; Mature fruit outward appearance is scarlet gorgeous, and the thick taste of the tender juice of meat is sweet in filling, fresh and sweet tasty and refreshing; The dried persimmon surface attachment one deck persimmon sugar being processed into, pure white like face, section is golden yellow translucent colloidal substance, softness, sweet.At present, the red persimmon in Yongding is mainly supplied fresh fruit and be processed into dried persimmon, exists short, the problem such as converted products is single of fresh fruit supply phase.Arrived collecting season, due to have little time to gather or because price compared with low be unwilling to gather cause a large amount of persimmons rot, discarded, not only reduce income and dampen orchard worker's enthusiasm for production, and cause environmental pollution and fruit tree diseases and pests seriously to occur.
Three. summary of the invention
The object of this invention is to provide a kind of method of utilizing dried persimmon to produce persimmon wine, overcome the problem that prior art exists.
Production method of the present invention, comprises raw material, fermentation, distillation, allotment, ageing, filtration, check and finished product, specifically by following technological step, realizes:
(1) raw material: red persimmon is processed into dried persimmon, dried persimmon goes the base of a fruit, stoning, pulverizes;
(2) fermentation: proportionally every 50kg raw material adds 0.5～1kg brewer's dried yeasts, mixes solid state fermentation 2～4 days; Add water 60～90kg, sealing, liquid state fermentation 5～10 days;
(3) distillation: distillation according to a conventional method;
(4) allotment: add 5～15g edible acetic acid ethyl ester in distillate;
(5) ageing: by the static storage of deployed wine 80～120 days;
(6) filter: with filter, filter, remove impurity and fusel;
(7) check, finished product.
According to the production method of above-mentioned dried persimmon wine, described raw material is the red persimmon in Yongding.
According to the production method of above-mentioned dried persimmon wine, described brewer's dried yeasts is weight 30～50% Xiaoqu wine cakes and 50～70% Guangxi medicine cakes.
According to the production method of above-mentioned dried persimmon wine, described being allocated as adds 8～12g edible acetic acid ethyl ester in distillate.
Edible acetic acid ethyl ester has fruital taste, usually used as the spices of using wine blending.Old wine sweet-smelling is drunk well, exactly the generation ethyl acetate because the acetic acid that brewing process contains and ethanol react.But excessive ethyl acetate is harmful to people's health, so the present invention has added micro-ethyl acetate to allocate in distillate.
The invention has the beneficial effects as follows:
1, the raw material adopting is that production process spontaneous fermentation, need not add take away the puckery taste medicine and other additives, people's health is not impacted not with the dried persimmon of pericarp.
2, as clear as crystal, the natural fruit fragrance of finished product, mouthfeel are mellow plentiful; Through authoritative institution, detect, every physical and chemical index all reaches GB index request, is top grade fen-flavor type white spirit.
3, technique is simple, and cost is lower, remarkable economic and social benefits.
Four. embodiment
Below in conjunction with specific embodiment, the present invention is elaborated, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Example 1
The dried persimmon 50kg that the red persimmon in fresh Yongding is processed into, goes the base of a fruit, stoning, pulverizes; Add Xiaoqu wine cake 0.35kg and Guangxi medicine cake 0.35kg, mix solid state fermentation 3 days; Add water 80kg, sealing, liquid state fermentation 8 days; Fermented liquid distills; In distillate, add 8g edible acetic acid ethyl ester; Static storage 100 days; Through filter, filter, remove methyl alcohol, propyl alcohol, butanols and other impurity, obtain wine 25.3kg; Carry out obtaining finished product after health, alcoholic strength check, enter the sales stage.
Finished product detects through Fujian Province product quality inspection research institute, conclusion is: meet low alcohol top grade index request in GB/T10781.2-2006 < < fen-flavor type white spirit > > standard, detect index in Table 1.Finished product is as clear as crystal, have persimmon fruital taste, mouthfeel is mellow plentiful, atomic puckery.
Table 1: the every physical and chemical index check of example 1 product situation
Example 2
The dried persimmon 50kg that the red persimmon in fresh Yongding is processed into, goes the base of a fruit, stoning, pulverizes; Add Xiaoqu wine cake 0.3kg and Guangxi medicine cake 0.5kg,, mix solid state fermentation 3 days; Add water 80kg, sealing, liquid state fermentation 8 days; Fermented liquid distills; In distillate, add 10g edible acetic acid ethyl ester; Static storage 90 days; Through filter, filter, remove methyl alcohol, propyl alcohol, butanols and other impurity; Obtain wine 25.1kg; Carry out obtaining finished product after health, alcoholic strength check, enter the sales stage.
After testing, conclusion, with example 1, detects index in Table 2 to finished product.Finished product outward appearance mouthfeel is with example 1.
Table 2: the every physical and chemical index check of example 2 product situation
Through measuring and calculating, 50kg raw material can produce wine 25kg, and price is with 50 yuan of calculating of per kilogram, and 1250 yuan of the output values, deduct cost, equipment amortization etc., 700 yuan of profits taxes, and input-output ratio reaches 1:2.3, and economic benefit is very remarkable.Not only solve orchard worker's fresh fruit marketing problem, and saved the required a large amount of grains of traditional wine brewing, social benefit is also very remarkable.
Claims (2)
1. a production method for dried persimmon wine, obtains finished product through raw material processing, fermentation, distillation, allotment, ageing, filtration, check, it is characterized in that:
(1) adopt raw material: red persimmon is processed into dried persimmon, and dried persimmon goes the base of a fruit, stoning, pulverize;
(2) fermentation process: proportionally every 50kg raw material adds 0.5～1kg brewer's dried yeasts, mixes, solid state fermentation 3 days; Add water 80kg, sealing, liquid state fermentation 8 days;
(3) concocting method: add 5～15g edible acetic acid ethyl ester in distillate;
(4) ageing method: by the static storage of deployed wine 80～120 days.
2. the production method of a kind of dried persimmon wine according to claim 1, is characterized in that described raw material is the red persimmon in Yongding.
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| CN201310065855.8A CN103131591B (en) | 2013-03-01 | 2013-03-01 | Method for producing dried persimmon wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310065855.8A CN103131591B (en) | 2013-03-01 | 2013-03-01 | Method for producing dried persimmon wine |
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| CN103131591A CN103131591A (en) | 2013-06-05 |
| CN103131591B true CN103131591B (en) | 2014-12-03 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519031B (en) * | 2013-10-22 | 2015-04-01 | 浙江小二黑食品有限公司 | Food astringent removing agent |
| CN104479962A (en) * | 2014-12-27 | 2015-04-01 | 陕西科技大学 | Technique for brewing persimmon wine by adopting dried persimmon as raw material |
| CN110747082A (en) * | 2019-08-30 | 2020-02-04 | 河北大学 | Low-methanol persimmon white spirit solid fermentation simple brewing process |
| CN110903943B (en) * | 2019-12-30 | 2021-10-19 | 江南大学 | Solid-state fermented persimmon vinegar and preparation method thereof |
| CN111718823A (en) * | 2020-07-03 | 2020-09-29 | 卓楚贞 | Olive wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182124A (en) * | 1996-11-13 | 1998-05-20 | 徐俊杰 | Serial mellow wine product |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5615684A (en) * | 1979-07-16 | 1981-02-14 | Takano Syuzo Kk | Preparation of persimmon wine |
| JPS61177974A (en) * | 1985-02-02 | 1986-08-09 | Yuji Tashiro | Production of persimmon liquor |
| JPH01320983A (en) * | 1988-06-24 | 1989-12-27 | Godo Shiyusei Kk | Persimmon liqueur and production thereof |
| KR100489967B1 (en) * | 2002-09-02 | 2005-05-17 | 보은군 | The manufacturing method of dried persimmon fermented - wine |
| KR100991741B1 (en) * | 2010-03-31 | 2010-11-05 | 대한민국 | Manufacturing method of dried persimmon fermented wine |
-
2013
- 2013-03-01 CN CN201310065855.8A patent/CN103131591B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182124A (en) * | 1996-11-13 | 1998-05-20 | 徐俊杰 | Serial mellow wine product |
Non-Patent Citations (3)
| Title |
|---|
| JP平1-320983A 1989.12.27 * |
| JP昭56-15684A 1981.02.14 * |
| JP昭61-177974A 1986.08.09 * |
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Effective date of registration: 20141010 Address after: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Applicant after: YONGDING COUNTY ZHENDONG PERSIMMON PROFESSIONAL COOPERATIVES Applicant after: FUJIAN TUYUANLOU FOOD DEVELOPMENT Co.,Ltd. Address before: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Applicant before: Yongding County Zhendong Persimmon Professional Cooperatives |
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Address after: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Patentee after: Longyan city Yongding District Zhendong red persimmon cooperatives Patentee after: FUJIAN TUYUANLOU FOOD DEVELOPMENT Co.,Ltd. Address before: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Patentee before: Yongding County Zhendong Persimmon Professional Cooperatives Patentee before: FUJIAN TUYUANLOU FOOD DEVELOPMENT Co.,Ltd. |
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Effective date of registration: 20170203 Address after: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Patentee after: Longyan city Yongding District Zhendong red persimmon cooperatives Address before: 364106 Longyan City, Fujian province Yongding County Qi Ling Xiang Longhu Cun Patentee before: Longyan city Yongding District Zhendong red persimmon cooperatives Patentee before: FUJIAN TUYUANLOU FOOD DEVELOPMENT Co.,Ltd. |
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