CN103131596B - Processing method of lemon fruit wine - Google Patents
Processing method of lemon fruit wine Download PDFInfo
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- CN103131596B CN103131596B CN201310088690.6A CN201310088690A CN103131596B CN 103131596 B CN103131596 B CN 103131596B CN 201310088690 A CN201310088690 A CN 201310088690A CN 103131596 B CN103131596 B CN 103131596B
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- Alcoholic Beverages (AREA)
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.
According to the kind of fruit and characteristic difference, method for making fruit wine is also different, 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 edible ethanol such as pericarp or fresh flower or the soaking in Chinese liquor of fruit or fruit to form, 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 has the sense of alcohol thorn tongue.
(3) the fermentation method that combines with immersion: employing fermentation method and infusion method are made two kinds of wine, are then 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 complex process, production cost are two times of other techniques but exist equally, and cost is very high.
Lemon fruit is produced in Chuan Dong hills area more, lemon is containing 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 the multivitamin such as inositol, limonene and trace element simultaneously, lemon oil is containing 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 function 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 skin cells pigment and is becoming, and has the scorbutic effect of prevention.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.But 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, there is the features 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 the loss of nutritive substance during the fermentation simultaneously.
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 to artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with 100 object stainless steel sift net filtrations, obtain lemon juice for subsequent use;
Allotment: according to volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts pol to the 18～20 ° Bx of lemon juice 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, obtain the yeast juice after activation;
Fermentation: the yeast juice after activation is joined in deployed lemon juice, ferment in ferment at constant temperature tank, temperature control is 30～32 ℃, supplements white sugar, to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol in fermenting process;
The proportioning of controlling required yeast juice, lemon juice, white sugar when fermented liquid preparation of raw material is the acidity in order to adjust fermented liquid, due to large (being 50%) of amount ratio of water in deployed lemon juice, reduce the acidity of fermented liquid fermentation, be conducive to saccharomycetic inoculation, breeding in yeast juice, solve 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 fermented liquid alcoholic strength is 10～12%, when 10 ° of Bx of pol (being now fermentation animated period), add the broken scum juice liquid mixture of lemon fresh fruit, add-on is the weight of allocating lemon juice used in fermentation step, stir, and stirred once every 2 hours, each stirring 10 minutes, continues 12～24 hours; The broken scum juice liquid mixture of lemon fresh fruit is fully 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 by 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 fermented liquid alcoholic strength is 10～12%), now add the broken scum juice liquid mixture of fresh fruit, 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. are preserved, the effective constituents such as VITAMIN contained in lemon, amino acid, trace element, flavonoid compound, spices have been supplemented simultaneously.
Sterilizing ageing after slag liquid separates: by 100 object stainless steel sift net filtrations for fermented liquid, remove filter residue, filtered liquid is lemon fermented wine, adopts pasteurization to lemon fermented wine sterilizing immediately, proceeds to sealed storage in container after sterilizing, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, gelatin add-on is every liter of lemon fruit wine 400～1000mg, first by gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then leaves standstill 10～12 hours, obtains lemon fruit wine;
Filter and packing: the lemon fruit wine after clarification is carried out to prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carry out Sterile Filtration with degerming plate filter, check, the filling alcoholic strength that obtains is 10～12% lemon fruit wine.
Compared with prior art, tool of the present invention has the following advantages:
One, production cost is low, technique is simple but gained Lemon fruit vinosity road is good: the present invention has concentrated infusion method, fermentation method and the fermentation method several method that combines with immersion to produce the advantage of 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 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. are preserved, the effective constituents such as VITAMIN contained in lemon, amino acid, trace element, flavonoid compound, spices have been supplemented simultaneously.Make the lemon fruit wine of producing not only there is 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 the loss of nutritive substance during the fermentation simultaneously, therefore, product not only sense organ is good, and nutritive ingredient is abundant, for human consumer gets the fruit nutrition of equity mutually when peace is enjoyed fruit wine.
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 materials such as the pentose that lemon juice in the broken scum juice liquid mixture of lemon fresh fruit is contained are adding after fermented liquid, fermented liquid acidity increases, fermenting process is suppressed, nutritive ingredient in part lemon juice consumes as pentose is not fermented and is preserved, and these have played vital role to the mouthfeel of enriching fruit wine.
Four, the present invention can afterfermentation process in the disappearance of nutritive ingredient: at fermentation animated period, in fermented liquid, contain the temperature of carbonic acid gas, ethanol concn 10～12%, fermented liquid conventionally at 30～32 ℃, add with this understanding the broken scum juice liquid mixture of lemon fresh fruit, be conducive to beneficiating ingredient in 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 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 destroyed fall, product nutritive ingredient is abundanter.The broken scum juice liquid mixture of lemon fresh fruit adds, and has supplemented the content of lemon juice in fermented liquid, the defect that amount ratio is large, lemon juice is few of water in deployed lemon juice while having made up 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, below in conjunction with specific embodiment, the present invention is described in further detail.
Below in conjunction with embodiment, the specific embodiment of the present invention is further described.Following examples are only for technical scheme of the present invention is more clearly described, and can not limit the scope of the invention with this.
Embodiment 1
A working method for lemon fruit wine, comprises the following steps successively:
Select and clean: get fresh Lemon fruit, and it is carried out to artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with 100 object stainless steel sift net filtrations, obtain lemon juice for subsequent use;
Allotment: according to volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts pol to the 18～20 ° Bx of lemon juice 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, obtain the yeast juice after activation;
Fermentation: the yeast juice after activation is joined in deployed lemon juice, ferment in ferment at constant temperature tank, temperature control is 30～32 ℃, supplements white sugar, to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol in fermenting process;
The proportioning of controlling required yeast juice, lemon juice, white sugar when fermented liquid preparation of raw material is the acidity in order to adjust fermented liquid, due to large (being 50%) of amount ratio of water in deployed lemon juice, reduce the acidity of fermented liquid fermentation, be conducive to saccharomycetic inoculation, breeding in yeast juice, solve 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 fermented liquid alcoholic strength is 10～12%, when 10 ° of Bx of pol (being now fermentation animated period), add the broken scum juice liquid mixture of lemon fresh fruit, add-on is the weight of allocating lemon juice used in fermentation step, stir, and stirred once every 2 hours, each stirring 10 minutes, continues 12～24 hours; The broken scum juice liquid mixture of lemon fresh fruit is fully dissolved in fermented liquid, the broken scum juice liquid mixture of described lemon fresh fruit is after fresh Lemon fruit cleaning drains, the lemon particle and the lemon juice that become to contain 2～4 centimetres of particle diameters by 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 fermented liquid alcoholic strength is 10～12%), now add the broken scum juice liquid mixture of fresh fruit, 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. are preserved, the effective constituents such as VITAMIN contained in lemon, amino acid, trace element, flavonoid compound, spices have been supplemented simultaneously.
Sterilizing ageing after slag liquid separates: by 100 object stainless steel sift net filtrations for fermented liquid, remove filter residue, filtered liquid is lemon fermented wine, adopts pasteurization to lemon fermented wine sterilizing immediately, proceeds to sealed storage in container after sterilizing, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, gelatin add-on is every liter of lemon fruit wine 400～1000mg, first by gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then leaves standstill 10～12 hours, obtains lemon fruit wine;
Filter and packing: the lemon fruit wine after clarification is carried out to prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carry out Sterile Filtration with degerming plate filter, check, the filling alcoholic strength that obtains is 10～12% lemon fruit wine.
Below be only the preferred embodiment of the present invention, it 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 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. a working method for 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 to artificial separation, remove the fruit of prematurity or ill worm, clean selecting qualified Lemon fruit water;
Squeeze the juice: cleaned Lemon fruit spiral juice extractor is squeezed the juice, with 100 object stainless steel sift net filtrations, obtain lemon juice for subsequent use;
Allotment: according to volume ratio lemon juice: water is 1:1 ratio allotment lemon juice, then adjusts pol to the 18～20 ° Bx of lemon juice 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, obtain the yeast juice after activation;
Fermentation: the yeast juice after activation is joined in deployed lemon juice, ferment in ferment at constant temperature tank, temperature control is 30～32 ℃, supplements white sugar in fermenting process, ferment to fermented liquid alcoholic strength 10～12%, 10 ° of Bx of pol;
Add the broken scum juice liquid mixture of lemon fresh fruit: when fermented liquid alcoholic strength is 10～12%, when 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, 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 the lemon particle and the lemon juice that become to contain 2～4 centimetres of particle diameters by crusher in crushing are existing with existing broken;
Sterilizing ageing after slag liquid separates: by 100 object stainless steel sift net filtrations for fermented liquid, remove filter residue, filtered liquid is lemon fermented wine, adopts pasteurization to lemon fermented wine sterilizing immediately, proceeds to sealed storage in container after sterilizing, deposits 3～6 months;
Clarification: add gelatin in the lemon fermented wine after ageing, gelatin add-on is every liter of lemon fruit wine 400～1000mg, first by gelatin water dissolution, then adds in lemon fermented wine, stirs rapidly, then leaves standstill 10～12 hours, obtains lemon fruit wine;
Filter and packing: the lemon fruit wine after clarification is carried out to prefiltration with kieselguhr filter, and resin filter machine essence is filtered, then carry out Sterile Filtration with degerming plate filter, check, the filling alcoholic strength that obtains is 10～12% lemon fruit wine.
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|---|---|---|---|---|
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
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| CN105695237B (en) * | 2016-04-22 | 2018-10-12 | 西华大学 | Pueraria lobata lemon health fruit and preparation method thereof |
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| CN106834015B (en) * | 2017-03-01 | 2021-02-26 | 广东省农业科学院蚕业与农产品加工研究所 | Lemon and tea branch citrus compound fermented fruit wine and preparation method thereof |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6019489A (en) * | 1983-07-13 | 1985-01-31 | Taiyo Hakko Kk | Honey fruit wine |
| CN101665751B (en) * | 2009-09-22 | 2012-07-04 | 云南红瑞柠檬开发有限公司 | Lemon fermented wine and preparation method thereof |
| CN102168003B (en) * | 2011-02-22 | 2012-09-19 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
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