CN103131596A - Processing method of lemon fruit wine - Google Patents
Processing method of lemon fruit wine Download PDFInfo
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Abstract
The invention discloses a processing method of lemon fruit wine. The processing method comprises the following steps: selecting, washing, extracting juice, blending, performing yeast activation, fermenting, adding a crushed residue-juice mixture of lemon fresh fruits, performing residue-liquid separation, sterilizing, aging, clarifying, filtering and packaging. According to the processing method disclosed by the invention, the crushed residue-juice mixture of the lemon fresh fruits is added during the bloom phase of fermentation to increase the acidity of a fermentation solution, then the fermentation is inhibited, nutritional substances are replenished, and a variety of intermediate products produced by fermentation can be saved. The produced lemon fruit wine not only has ingredients and local flavor of the fermented fruit wine, but also keeps the special aroma, and the local flavor and lemon yellow color of fresh lemons in the fruit wine to the greatest extent; and a product has the advantages of good sensory organs and rich nutritional ingredients, and can enable a consumer to get nutrition which is equivalent to that of fruits while enjoying the fruit wine.
Description
Technical field
The present invention relates to the technical field that fruit wine is produced, relate in particular to a kind of working method of lemon fruit wine.
Background technology
Fruit wine is take various fruits as raw material, brewages through techniques such as broken, fermentation or immersions the various mild drinking wines that allotment forms, and it obtains liking of people with the local flavor of sweet, sour, delicate fragrance.
Different according to kind and the characteristic of fruit, method for making fruit wine is also different, and is main following several at present:
(1) fermentation method: make fruit wine through yeast fermentation with fruit juice or pulp.Shortcoming is: the fresh fragrance that complex process, cost be high, do not have fruit subjects to microbiological contamination rotten in storage.
(2) infusion method: generally adopt the pericarp of fruit or fruit or fresh flower etc. to form with edible ethanol or soaking in Chinese liquor, or add the simulation fermentation fruit wines such as alcohol, sugar, essence, pigment with fruit juice and join color and make fruit wine (also claiming fruit wine prepared).Shortcoming is: flavour is owed to coordinate, and the sense of alcohol thorn tongue is arranged.
(3) the fermentation method that combines with immersion: employing fermentation method and infusion method are made two kinds of wine, then are deployed into product with certain proportion.The shortcomings such as it seems that this method can maximize favourable factors and minimize unfavourable ones, and overcomes the shortcoming that fermentation method and infusion method exist, and is two times of other techniques but have equally complex process, production cost, and cost is very high.
Lemon fruit is produced in the Chuan Dong hills area more, lemon contains lemon oil 7.4 ‰, soluble solid 9.5%, citric acid 6.7%, Vc58mg/100ml, crushing juice rate 38%, Vp2.5%, pectin 3% is rich in multivitamin and the trace elements such as inositol, limonene simultaneously, lemon oil contains citral 4%, multiple effective nutritive ingredients such as limonene 95%.Therefore, lemon have the heat-clearing of slaking thirst and help produce saliva, drive away summer heat, antiabortive, dredge stagnant, reduce phlegm, the functions such as cough-relieving, stomach invigorating, invigorating the spleen, pain relieving, sterilization.Can also improve cardiovascular and cerebrovascular circulation, reduce cholesterol, beauty face-whitening-nourishing reduces the skin cells pigment and is becoming, and the scorbutic effect of prevention is arranged.Therefore, lemon fruit wine taste and nutrition take Lemon fruit as main material production are all good, and people are very good to lemon fruit wine, have wide market outlook.Yet it is fermentation method, infusion method, the fermentation method that combines with immersion that the working method of existing lemon fruit wine also generally adopts above-mentioned three kinds of methods, has equally the shortcoming of aforesaid method.
Summary of the invention
In view of this, the invention provides a kind of working method of lemon fruit wine, have the characteristics such as production technique is simple, production cost is low, and the Lemon fruit drinking utensils that adopts this working method to produce has composition and the local flavor of fermentation fruit wine, farthest keep the new peculiar fragrance of lemon, local flavor, lemon yellow in fruit wine, made up simultaneously the loss of nutritive substance during the fermentation.
For solving above technical problem, technical scheme of the present invention is, a kind of working method of lemon fruit wine is provided, and comprises the following steps successively:
Select and clean: get fresh Lemon fruit, and it is carried out artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit is squeezed the juice with spiral juice extractor, with 100 purpose stainless steel sift net filtrations, obtain lemon juice standby;
Allotment: according to the volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts the pol to 18 of lemon juice～20 ° of Bx with white sugar, then add 30～110mgSO2 in every liter of lemon juice, to suppress miscellaneous bacteria;
Activated yeast: need 0.1～0.9g dry yeast to calculate with every liter of lemon juice, take dry yeast, and activate dry yeast 10min with 20～30 ℃ of warm water of 10 times of weight of dry yeast, get the yeast juice after activation;
Fermentation: the yeast juice after activating joins in deployed lemon juice, ferments in the ferment at constant temperature tank, and temperature is controlled to be 30～32 ℃, replenishes white sugar in fermenting process, to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol;
The proportioning of controlling required yeast juice, lemon juice, white sugar during the fermented liquid preparation of raw material is in order to adjust the acidity of fermented liquid, due to the amount ratio of water in deployed lemon juice large (being 50%), reduced the acidity of fermented liquid fermentation, be conducive to saccharomycetic inoculation, breeding in yeast juice, solve the lemon acid content too high, be unfavorable for the problem of saccharomycetes to make fermentation.
Add the broken scum juice liquid mixture of lemon fresh fruit: when the fermented liquid alcoholic strength is 10～12%, during 10 ° of Bx of pol (being the fermentation animated period this moment), add the broken scum juice liquid mixture of lemon fresh fruit, add-on is the weight of allotment lemon juice used in fermentation step, stir, and stirred once every 2 hours, the each stirring 10 minutes continues 12～24 hours; Make the broken scum juice liquid mixture of lemon fresh fruit fully be dissolved in fermented liquid, the broken scum juice liquid mixture of described lemon fresh fruit is after fresh Lemon fruit cleaning drains, become to contain lemon particle and the lemon juice of 2～4 centimetres of particle diameters with crusher in crushing, be the broken scum juice liquid mixture of fresh fruit, existing with existing broken;
Fermentation animated period when 10 ° of Bx of pol (be the fermented liquid alcoholic strength is 10～12%), add the broken scum juice liquid mixture of fresh fruit this moment, the acidity of fermented liquid increases, fermenting process is suppressed, the multiple intermediate product that in fermented liquid, fermentation produces, such as fructose, glucose etc. is preserved, the effective constituents such as VITAMIN contained in the lemon, amino acid, trace element, flavonoid compound, spices have been replenished simultaneously.
Sterilization ageing after slag liquid separates: fermented liquid with 100 purpose stainless steel sift net filtrations, is removed filter residue, and filtered liquid is lemon fermented wine, adopts pasteurization that lemon fermented wine is sterilized immediately, changes sealed storage in container after sterilization over to, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, the gelatin add-on is every liter of lemon fruit wine 400～1000mg, first with the gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then standing 10～12 hours, gets lemon fruit wine;
Filter and packing: the lemon fruit wine after clarify carries out prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carries out Sterile Filtration with degerming plate filter, checks, and it is 10～12% lemon fruit wine that can obtains alcoholic strength.
Compared with prior art, the present invention has following advantage:
One, production cost is low, technique is simple but gained Lemon fruit vinosity road is good: the present invention's concentrated infusion method, fermentation method and fermentation to combine with immersion advantage that the method several method produces fruit wine has solved several traditional methods and has done the deficiency that wine exists.The lemon fruit wine that present method is produced not only has advantages of " method that combines with immersion of fermenting ", and cost of labor is lower than the method cost.Present method has been added the broken scum juice liquid mixture of lemon fresh fruit at the fermentation animated period, the acidity of fermented liquid is improved, fermenting process is suppressed, the multiple intermediate product that in fermented liquid, fermentation produces, such as fructose, glucose etc. is preserved, the effective constituents such as VITAMIN contained in the lemon, amino acid, trace element, flavonoid compound, spices have been replenished simultaneously.Make the lemon fruit wine of production not only have composition and the local flavor of fermentation fruit wine, and farthest keep in fruit wine the new peculiar fragrance of lemon, local flavor lemon yellow, made up simultaneously the loss of nutritive substance during the fermentation, therefore, product not only sense organ is good, and nutritive ingredient is abundant, gets the fruit nutrition of equity mutually when peace is enjoyed fruit wine for the human consumer.
Two, technique products obtained therefrom of the present invention does not need to add essence and synthetic food color, and color, smell and taste are all from the Nature.
Three, the made lemon fruit wine of the present invention mouthfeel is good: in fermentation step, partial intermediate glucose, fructose etc. are not fermented and consume and preserved, and these products have played extremely important effect to the mouthfeel that improves fruit wine; The contained materials such as pentose of lemon juice in the broken scum juice liquid mixture of lemon fresh fruit are after adding fermented liquid, fermented liquid acidity increases, fermenting process is suppressed, nutritive ingredient in the part lemon juice such as pentose are not fermented and consume and preserved, and these have played vital role to the mouthfeel of enriching fruit wine.
Four, the present invention can the afterfermentation process in the disappearance of nutritive ingredient: at the fermentation animated period, contain the temperature of carbonic acid gas, ethanol concn 10～12%, fermented liquid in fermented liquid usually at 30～32 ℃, add with this understanding the broken scum juice liquid mixture of lemon fresh fruit, be conducive to beneficiating ingredient in the lemon fresh fruit such as the compositions such as VITAMIN, amino acid, trace element, flavonoid compound, spices are dissolved in fermented liquid, the loss of nutritive ingredient in the afterfermentation process.
Five, VITAMIN, amino acid, trace element, flavonoid component, the spices color in the broken scum juice liquid mixture of lemon fresh fruit do not have destroyedly to fall, and the product nutritive ingredient is abundanter.The broken scum juice liquid mixture of lemon fresh fruit adds, and has replenished the content of lemon juice in the fermented liquid, the defective that amount ratio is large, lemon juice is few of water in deployed lemon juice when having made up the fermented liquid preparation of raw material.Increase the content of citric acid in fruit wine, improved the stability of product shelf life.
Embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with specific embodiment.
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.Following examples only are used for technical scheme of the present invention more clearly is described, and can not limit protection scope of the present invention with this.
Embodiment 1
A kind of working method of lemon fruit wine comprises the following steps successively:
Select and clean: get fresh Lemon fruit, and it is carried out artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit is squeezed the juice with spiral juice extractor, with 100 purpose stainless steel sift net filtrations, obtain lemon juice standby;
Allotment: according to the volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts the pol to 18 of lemon juice～20 ° of Bx with white sugar, then add 30～110mgSO2 in every liter of lemon juice, to suppress miscellaneous bacteria;
Activated yeast: need 0.1～0.9g dry yeast to calculate with every liter of lemon juice, take dry yeast, and activate dry yeast 10min with 20～30 ℃ of warm water of 10 times of weight of dry yeast, get the yeast juice after activation;
Fermentation: the yeast juice after activating joins in deployed lemon juice, ferments in the ferment at constant temperature tank, and temperature is controlled to be 30～32 ℃, replenishes white sugar in fermenting process, to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol;
The proportioning of controlling required yeast juice, lemon juice, white sugar during the fermented liquid preparation of raw material is in order to adjust the acidity of fermented liquid, due to the amount ratio of water in deployed lemon juice large (being 50%), reduced the acidity of fermented liquid fermentation, be conducive to saccharomycetic inoculation, breeding in yeast juice, solve the lemon acid content too high, be unfavorable for the problem of saccharomycetes to make fermentation.
Add the broken scum juice liquid mixture of lemon fresh fruit: when the fermented liquid alcoholic strength is 10～12%, during 10 ° of Bx of pol (being the fermentation animated period this moment), add the broken scum juice liquid mixture of lemon fresh fruit, add-on is the weight of allotment lemon juice used in fermentation step, stir, and stirred once every 2 hours, the each stirring 10 minutes continues 12～24 hours; Make the broken scum juice liquid mixture of lemon fresh fruit fully be dissolved in fermented liquid, the broken scum juice liquid mixture of described lemon fresh fruit is after fresh Lemon fruit cleaning drains, become to contain lemon particle and the lemon juice of 2～4 centimetres of particle diameters with crusher in crushing, be the broken scum juice liquid mixture of lemon fresh fruit, existing with existing broken;
Fermentation animated period when 10 ° of Bx of pol (be the fermented liquid alcoholic strength is 10～12%), add the broken scum juice liquid mixture of fresh fruit this moment, the acidity of fermented liquid increases, fermenting process is suppressed, the multiple intermediate product that in fermented liquid, fermentation produces, such as fructose, glucose etc. is preserved, the effective constituents such as VITAMIN contained in the lemon, amino acid, trace element, flavonoid compound, spices have been replenished simultaneously.
Sterilization ageing after slag liquid separates: fermented liquid with 100 purpose stainless steel sift net filtrations, is removed filter residue, and filtered liquid is lemon fermented wine, adopts pasteurization that lemon fermented wine is sterilized immediately, changes sealed storage in container after sterilization over to, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, the gelatin add-on is every liter of lemon fruit wine 400～1000mg, first with the gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then standing 10～12 hours, gets lemon fruit wine;
Filter and packing: the lemon fruit wine after clarify carries out prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carries out Sterile Filtration with degerming plate filter, checks, and it is 10～12% lemon fruit wine that can obtains alcoholic strength.
Be below only the preferred embodiment of the present invention, should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with the claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications and also should be considered as protection scope of the present invention.
Claims (1)
1. the working method of a lemon fruit wine, is characterized in that, the working method of described lemon fruit wine comprises the steps:
Select and clean: get fresh Lemon fruit, and it is carried out artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit is squeezed the juice with spiral juice extractor, with 100 purpose stainless steel sift net filtrations, obtain lemon juice standby;
Allotment: according to the volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts the pol to 18 of lemon juice～20 ° of Bx with white sugar, then add 30～110mgSO2 in every liter of lemon juice;
Activated yeast: need 0.1～0.9g dry yeast to calculate with every liter of lemon juice, take dry yeast, and activate dry yeast 10min with 20～30 ℃ of warm water of 10 times of weight of dry yeast, get the yeast juice after activation;
Fermentation: the yeast juice after activating joins in deployed lemon juice, ferments in the ferment at constant temperature tank, and temperature is controlled to be 30～32 ℃, replenishes white sugar in fermenting process, ferments to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol;
Add the broken scum juice liquid mixture of lemon fresh fruit: when the fermented liquid alcoholic strength is 10～12%, during 10 ° of Bx of pol, add the broken scum juice liquid mixture of lemon fresh fruit, add-on is the weight of deployed lemon juice used in fermentation step, stir, and stirred once every 2 hours, the each stirring 10 minutes continues 12～24 hours; The broken scum juice liquid mixture of described lemon fresh fruit is after fresh Lemon fruit cleaning drains, and becomes to contain lemon particle and the lemon juice of 2～4 centimetres of particle diameters with crusher in crushing, and is existing with existing fragmentation;
Sterilization ageing after slag liquid separates: fermented liquid with 100 purpose stainless steel sift net filtrations, is removed filter residue, and filtered liquid is lemon fermented wine, adopts pasteurization that lemon fermented wine is sterilized immediately, changes sealed storage in container after sterilization over to, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, the gelatin add-on is every liter of lemon fruit wine 400～1000mg, first with the gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then standing 10～12 hours, gets lemon fruit wine;
Filter and packing: the lemon fruit wine after clarify carries out prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carries out Sterile Filtration with degerming plate filter, checks, and it is 10～12% lemon fruit wine that can obtains alcoholic strength.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN104726272A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Syzygium guangxiense body-nourishing fruit wine |
| CN104774706A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola healthcare fruit wine |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN105695237A (en) * | 2016-04-22 | 2016-06-22 | 西华大学 | Kudzu vine root and lemon healthcare fruit wine and making method thereof |
| CN106085694A (en) * | 2016-06-14 | 2016-11-09 | 唐江 | A kind of preparation method of light Lemon wine |
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN107034073A (en) * | 2017-05-18 | 2017-08-11 | 中山大学 | A kind of fruit wine of prevention of cardiovascular disease |
| CN107267329A (en) * | 2017-06-29 | 2017-10-20 | 中山大学 | A kind of lemon wine for reducing hepatic injury |
| CN107529546A (en) * | 2017-07-31 | 2018-01-02 | 贵州兴仁聚丰薏苡股份有限公司 | A kind of production technology of glutinous myotonin wine brewing |
| CN107699431A (en) * | 2017-11-22 | 2018-02-16 | 西华师范大学 | A kind of method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram |
| CN107723161A (en) * | 2017-11-07 | 2018-02-23 | 常州建轩纺织品有限公司 | A kind of preparation method of wine fermentation |
| CN111500395A (en) * | 2020-06-16 | 2020-08-07 | 劲牌有限公司 | Method for producing fruit wine by solid-liquid combined fermentation |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
| CN115161142A (en) * | 2022-06-26 | 2022-10-11 | 江西科技师范大学 | Brewing process of fruit wine |
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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 |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
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2013
- 2013-03-19 CN CN201310088690.6A patent/CN103131596B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS6019489A (en) * | 1983-07-13 | 1985-01-31 | Taiyo Hakko Kk | Honey fruit wine |
| 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 |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN104726272A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Syzygium guangxiense body-nourishing fruit wine |
| CN104774706A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola healthcare fruit wine |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
| CN105695237A (en) * | 2016-04-22 | 2016-06-22 | 西华大学 | Kudzu vine root and lemon healthcare fruit wine and making method thereof |
| CN106085694A (en) * | 2016-06-14 | 2016-11-09 | 唐江 | A kind of preparation method of light Lemon wine |
| CN106834015A (en) * | 2017-03-01 | 2017-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of lemon and citrus reticulata"Chachi” composite fermentation fruit wine and preparation method thereof |
| CN107034073A (en) * | 2017-05-18 | 2017-08-11 | 中山大学 | A kind of fruit wine of prevention of cardiovascular disease |
| CN107267329A (en) * | 2017-06-29 | 2017-10-20 | 中山大学 | A kind of lemon wine for reducing hepatic injury |
| CN107267329B (en) * | 2017-06-29 | 2020-07-28 | 中山大学 | Lemon wine capable of reducing liver injury |
| CN107529546A (en) * | 2017-07-31 | 2018-01-02 | 贵州兴仁聚丰薏苡股份有限公司 | A kind of production technology of glutinous myotonin wine brewing |
| CN107723161A (en) * | 2017-11-07 | 2018-02-23 | 常州建轩纺织品有限公司 | A kind of preparation method of wine fermentation |
| CN107699431A (en) * | 2017-11-22 | 2018-02-16 | 西华师范大学 | A kind of method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram |
| CN111500395A (en) * | 2020-06-16 | 2020-08-07 | 劲牌有限公司 | Method for producing fruit wine by solid-liquid combined fermentation |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
| CN115161142A (en) * | 2022-06-26 | 2022-10-11 | 江西科技师范大学 | Brewing process of fruit wine |
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