CN103266041A - Method for brewing sweet persimmon juice wine - Google Patents
Method for brewing sweet persimmon juice wine Download PDFInfo
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- CN103266041A CN103266041A CN2013102277546A CN201310227754A CN103266041A CN 103266041 A CN103266041 A CN 103266041A CN 2013102277546 A CN2013102277546 A CN 2013102277546A CN 201310227754 A CN201310227754 A CN 201310227754A CN 103266041 A CN103266041 A CN 103266041A
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Abstract
The invention belongs to the technical field of brewing science and engineering and particularly relates to a wine prepared through brewing fully-ripe softened sweet persimmons and sweet persimmon leaves. A method for brewing the sweet persimmon juice wine comprises the steps of preparing sweet persimmon distilled liquor, preparing an ultrasonic sweet persimmon leaf extract, preparing sweet persimmon juice and mixing. According to the sweet persimmon juice wine disclosed by the invention, the sweet persimmons and the sweet persimmon leaves are picked from Shilin persimmon trees at the height above sea level of 1,200-2,000 meters, the complete deastringency can be achieved naturally without a manual deastringency process, pectase is not required for being added during fermentation, and the content of methanol during brewing is extremely low; and during the preparation of the sweet persimmon juice wine disclosed by the invention, most of fruit powder on the surfaces of the sweet persimmons is preserved to the maximum, so that other leavens are not required for being added artificially during fermentation. The wine not only preserves the natural nutritional ingredients of the sweet persimmon juice and the sweet persimmon leaves, but also is fragrant, sweet and soft in flavor, has the particular wine aroma of persimmons and is more beneficial to health.
Description
Technical field
The invention belongs to wine brewing scientific and engineering technical field, relate in particular to a kind of wine of being brewageed by well-done fully softening sweet persimmon and sweet persimmon leaf.
Background technology
The persimmon Cultivar is a lot, takes away the puckery taste degree in the tree naturally and the dependence situation of taking away the puckery taste to seed is divided into: complete sweet persimmon, incomplete sweet persimmon, complete puckery persimmon and incomplete puckery persimmon according to persimmon fruit.No matter complete sweet persimmon has or not seed all can take away the puckery taste fully naturally in the tree in the fruit, takes off and namely eats after can peeling as apple, pears, peach, and crisp sweet and tasty mouth does not have astringent taste.Measure according to Chinese forest-science academy, the sweet persimmon fresh fruit meat of per 100 grams includes soluble sugar 11.68 grams. protein 0.57-0.67 gram. and fatty 0.28-0.3 gram, contain abundant nicotinic acid in addition, nutritive substances such as VITMAIN B1, B2, E, C and carotene, iron, zinc, selenium, and these materials substantially exceed fruit such as apple, pears, peach, grape.Sweet persimmon pulp also contains the amino acid of A wide selection of colours and designs, and it nearly all has human 8 essential seed amino acids.Therefore the sweet persimmon of normal food all has certain curative effect to diseases such as gastroenteropathy, cardiovascular diseases, hepatitis, hypertension, and nourishing function is fairly obvious.And fresh fruit hardness is big, and is anti-extrusion, is conducive to long-distance transport.Sweet persimmon also has higher pharmaceutical use, invigorating the spleen is arranged, control the effect of cough, hemostasis.In Japan, Korea S, sweet persimmon is called as intelligence promoting fruit, receives teenager, mid-aged population welcome greatly.Monose and oligose such as sucrose, glucose, fructose are that topmost nutritive ingredient also is the essential substance basis that constitutes sweet taste in the sweet persimmon, after sweet persimmon is squeezed the juice by routine, contain various nutritive substances in the sweet persimmon fruit juice.
The persimmon leaf is the fresh or dry leave of Ebenaceae (Ebenaceae) Diospyros (Diospyros L.) plant persimmon (Diospyros kaki L.f.).Studies confirm that ascorbic content is abundant especially in the persimmon leaf, content is 1000mg in the fresh and tender persimmon leaf of every 100g, and cured leaf is then up to 2700 ~ 3000mg, is equivalent to 9 times of capsicum, 10 times of Kiwifruits that are higher than in the fruit of spinach, only is lower than Sucus Rosae Normalis.Contain also in addition that a large amount of carotene (about 76 μ g/g), flavonoid glycoside (xanthosine, Myricitrin), tannin, phenolic resin, Coumarins compound, reduction are warded off, polysaccharide, volatile oil, amino acid, organic acid (Betulinic acid, Oleanolic Acid, ursolic acid), chlorophyll etc.The pharmaceutical use of persimmon leaf is namely on the books in Ming Dynasty's " the southern regions of the Yunnan Province book on Chinese herbal medicine ".
The sweet persimmon of stone forest is national agricultural-food geographical sign registration protection product, but originates in the domestic Lu Fu town of Yunnan Province's Shilin county, stone forest town, Lu Mei Yi Zhen, slab bridge town, Chang Hu town, West St Kou Zhen, Gui Shan town and big township.
China Patent No. is that the technical problem one that patent ＂ persimmon brandy of 201010137219 and brewing method ＂ thereof mainly solve is to propose a kind of persimmon brandy that keeps the due local flavor of persimmon, the 2nd, a kind of brewing method of persimmon brandy is proposed.Technological process: 1, raw material is handled; 2, fermentation just; 3, Primary Fermentation; 4, distillation; 5, ageing; 6, allotment can.The advantage of this invention: 1, adopt the clear juice fermentation of full persimmon fruit, do not add water; 2, do not add polygalacturonase in fruit juice lixiviate and the brewing fruit wine process, do not adopt the process of taking away the puckery taste, methanol content is extremely low; 3, adopt Methode Charantaise; 4, adopt oak barrel during aging.
The brew method ＂ of a ＂ persimmon fermented wine has and for example invented persimmon wine fermentation new technology and has comprised persimmon deastringent, is fermented into a whole set of technology of forming a complete and comprehensive system for collecting real estate fees such as wine.Adopt this cover technology can produce serial persimmon wines such as sweet persimmon wine, half sweet persimmon wine, dried persimmon wine, half-dried persimmon wine.Every leading indicator: alcoholic strength 7 ~ 15 degree, pol 2 ~ 50g/L, total acid 4 ~ 6 g/L, volatile acid be less than 1.1g/L, and Free sulfur dioxide is less than 50mg/L, solubility tannin 0.1% ~ 1.5%.
And for example China Patent No. is 201010137217 patent, proposes a kind of persimmon wine and brewing method thereof, and the technical problem one of solution is to propose a kind of persimmon wine that keeps the due local flavor of persimmon, the 2nd, and the brewing method of a kind of persimmon wine of proposition.Technological process: 1. choosing really; 2. broken, sterilization; 3. add yeast, 1d just ferments; 4. squeeze the juice, separate the skin slag; 5. sugaring; Secondary Fermentation; 6. filter residue, sealed cans; 7. polygalacturonase clarification is filtered; 8. subzero treatment is canned.Be characterized in that it is faint yellow that color is, clear has pure, quiet and tastefully laid out, happy, harmonious aroma.
And for example the patent No. is the production method ＂ of a patent ＂ persimmon wine of 01118626, comprises the steps: 1. to select fruit, cleans; 2. take away the puckery taste; 3. broken, sterilization; 4. adjust pH adds polygalacturonase; 5. squeeze the juice; 6. sugaring; 7. Primary Fermentation; Filter residue; 8. subzero treatment; 9. filter residue, sterilization; 10. ageing; 10. pack.The content of polygalacturonase of the present invention only is parchment gross weight 0.008-0.1%, has both reduced the growing amount of methyl alcohol, has reduced cost again; Owing to adopt fruit juice fermentation, the zymotechnique stable and uniform; The fermented liquid of meta-acid can suppress varied bacteria growing.The persimmon wine finished product is rich in polyphenol substances such as tannin, has nourishing function, has persimmon fruit fruital and aroma.
And for example the king utilizes strong tea juice and persimmon-leaf tea soaking wine liquid to make persimmon-leaf tea base wine with the mixed of 1:1 with the persimmon-leaf tea Production of Healthy Wine technical study of sun.The optimum formula of persimmon-leaf tea health promoting wine is persimmon-leaf tea base wine 80%, syrup 20%, citric acid 0.15% and an amount of flavouring wine;
Above complete processing does not all relate to the working method that the sweet persimmon of stone forest and sweet persimmon leaf is prepared alcoholic beverage.
The sweet persimmon kind of stone forest belongs to complete sweet persimmon through in kinds such as the local instructionization of stone forest, the inferior youth of taking away the puckery taste naturally in the tree, preceding river time youths,, existing nearly 30 years cultivation history.2008, " the sweet persimmon of stone forest " geographical sign was by the audit of the national Ministry of Agriculture.
Can take away the puckery taste fully naturally when the sweet persimmon of stone forest length to 8 is ripe, its fructose and vitamins C are higher than common sweet persimmon, and the sweet persimmon of stone forest surface fruit powder is thicker, and yeast is more; The sweet persimmon leaf of stone forest in different growing stage chemical ingredients especially the Vc Changing Pattern is different with leaf of Diospyros kaki L.f. such as the wild dwarfing leaf of Diospyros kaki L.f. of plucking time and other, Anxi wild kaki persimmon leaves.
Summary of the invention
At the variety characteristic of the sweet persimmon uniqueness of stone forest, the present invention proposes a kind ofly to keep sweet persimmon that local flavor should be arranged and contain sweet persimmon fruit juice and the brewing method of the sweet persimmon fruit wine of sweet persimmon leaf nutritive ingredient.
The brewing method of a kind of sweet persimmon fruit wine of the present invention is characterized in that this sweet persimmon fruit wine is to brewage by following processing step to get:
The first step, the sweet persimmon liquor of preparation, the harvesting sugar degree is that the complete well-done softening sweet persimmon more than 18% removes the calyx and receptacle of a persimmon and foreign material, and the fruit powder amount on the reservation pericarp reaches more than 90%, will evenly mix screenings after the sweet persimmon making beating again, and it is standby to obtain the screenings mixture; With the spontaneous fermentation at least 20 days under the condition of atmospheric pressure state and 18 ~ 25 ℃ of above screenings mixture; Screenings mixture after will fermenting again distills and obtains the sweet persimmon liquor that alcoholic strength is 50 ~ 70 degree;
Second step, the sweet persimmon leaf ultrasonic extraction thing of preparation: pluck the bright leaf of sweet persimmon, be crushed to 1 square centimeter of size, be placed on then under-5 ℃ ~ 0 ℃ the temperature until freezing fully and then to be dried to water content stand-by less than 5 ~ 7%, obtain sweet persimmon leaf medicinal extract through the ultrasonic extraction concentrate drying again, sweet persimmon leaf extract powder is broken to 80-100 purpose powder, and it is stand-by to obtain sweet persimmon leaf ultrasonic extraction thing;
The 3rd step, the sweet persimmon fruit juice of preparation: pluck ripe sweet persimmon and squeeze the juice, obtain sugar degree and be 10 ~ 17% sweet persimmon fruit juice;
The 4th step, mixing: add the mixed that the sweet persimmon fruit juice of 1 ~ 100ml and 0.1 ~ 3 restrains sweet persimmon leaf ultrasonic extraction thing according to the sweet persimmon liquor of every 100ml, make sweet persimmon fruit wine.
Described sweet persimmon and sweet persimmon leaf are plucked on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level.
The brewing method of described sweet persimmon fruit wine was put into clear water immersion 30 minutes after second step, sweet persimmon leaf cleaned up, and allowed sweet persimmon leaf fully absorb water and afterwards took out, and put into the moisture that water extracter is removed sweet persimmon leaf surface again.
Second step of brewing method of described sweet persimmon fruit wine selects the ultrasonic extraction of 20KHz frequency to concentrate unit, the ratio that adds 10 kg water according to 1 kilogram of sweet persimmon leaf fragment, in the extractor container of the concentrated unit of ultrasonic extraction, add water, extract temperature and control to 50 ~ 60 ℃, the sweet persimmon leaf fragment of oven dry is put into water, open ultrasonic generator then, oscillator sends ultrasonic wave in water, the cavitation effect that ultrasonic wave produces in water, heat effect and mechanical effect, after extracting about 40 minutes, again extracting solution is put into concentration tank that ultrasonic extraction concentrates unit and be concentrated to the medicinal extract state with 50 ~ 60 ℃ temperature, again with extract dry to water content below 9%, again the gained material is ground into 80 ~ 100 purpose powder, namely obtains pulverous sweet Folium Kaki extract.
As preferably, adding sugar degree by the sweet persimmon liquor of every 100ml in the 4th step is 10% sweet persimmon fruit juice 20ml and the mixed allotment of sweet persimmon leaf ultrasonic extraction thing 1 gram, obtains that sugar degree is about that 16 grams per liters, alcoholic strength are about that 50 degree, sweet taste are moderate this moment, taste sweet persimmon fruit wine preferably.
The brewing method of a kind of sweet persimmon fruit wine of the present invention, the sweet persimmon of the raw material of employing can take away the puckery taste in the tree naturally fully, and the process of need not manually taking away the puckery taste does not need to add polygalacturonase during fermentation, and methanol content is extremely low in the brewing process.
Utilize the well-done fully softening more characteristics of the sweet persimmon surface fruit thicker yeast of powder among the present invention, protect the fruit powder not lose during cleaning as far as possible, storage rate reaches more than 90%, do not need artificially to add other starter during fermentation, the whole process of production green safety is pollution-free, is conducive to produce green organic food;
Preparation method of the present invention is simple for process, and the sweet persimmon fruit wine of brewageing has not only kept the natural nutrient component of sweet persimmon fruit juice and sweet persimmon leaf, and taste delicate fragrance is sweet continuous gentle, has the peculiar wine flavour of persimmon, more is of value to healthy;
The present invention becomes sweet persimmon fruit wine with the sweet persimmon leaf ultrasonic extraction thing that is rich in Vc and flavones with the fermented distilled alcohol mixing preparation of crude sweet persimmon fruit juice and sweet persimmon, both remedied single sweet persimmon fermented distilled liquor nutritive ingredient defect of insufficient, utilize the sweetness of sweet persimmon fruit juice to cover the too outstanding shortcoming of alcohol pungent taste again, improved mouthfeel.The ultrasonic extraction thing that has added crude sweet persimmon fruit juice and crude sweet persimmon leaf has strengthened the healthy nutritive value of sweet persimmon fruit wine greatly;
This sweet persimmon fruit wine has the various nutritions of composition such as higher crude sweet persimmon leaf flavone and crude sweet persimmon fruit juice, possessed simple persimmon-leaf tea vessel softening, regulated effects such as blood ester and raising immunity of organisms, also possessed sweet persimmon simultaneously to the nourishing function of diseases such as gastroenteropathy, cardiovascular diseases, hepatitis, hypertension.
Embodiment
Embodiment 1: the sweet persimmon that present embodiment is selected for use and sweet persimmon leaf are all plucked on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level.This sweet persimmon fruit wine is to brewage by following processing step to get:
The first step, the sweet persimmon liquor of preparation: pluck well-done softening sweet persimmon fully during late fall, remove the calyx and receptacle of a persimmon, manual most fruit powder of picking up the removal of impurity and preserving fruit surface to greatest extent, fruit powder storage rate reaches more than 90%.Again screenings being put into stirrer after above-mentioned sweet persimmon pulled an oar evenly mixes; With the spontaneous fermentation at least 20 days under the condition of atmospheric pressure state and 18 ~ 25 ℃ of above screenings mixture; Screenings mixture after the fermentation is put into the brandy distillation plant distill, collect the liquor of the different batches that obtains 50 ~ 70 degree, be stored in natural ageing in the wine cellar; The sweet persimmon liquors of 50 ~ 70 degree of the different batches of ageing are mixed blend the sweet persimmon liquors that obtain 60 degree.
Second step, the sweet persimmon leaf ultrasonic extraction thing of preparation: pluck the bright leaf of sweet persimmon May, put into clear water after cleaning up and soaked 30 minutes, allow the sweet persimmon leaf back that fully absorbs water take out, put into the moisture that water extracter is removed sweet persimmon leaf surface again; It is stand-by that sweet persimmon leaf is put into the fragment that crusher is broken into about 1 square centimeter; It is freezing stand-by to complete freezing state that sweet persimmon leaf fragment is put into 0 ℃ freezer; It is 5 ~ 7% stand-by that the sweet persimmon leaf fragment of freezing state is dried to water content; Select the ultrasonic extraction of 20KHz frequency to concentrate unit, the ratio that adds 10 kg water according to 1 kilogram of sweet dried persimmon leaf fragment is put into the extractor container that ultrasonic extraction concentrates unit jointly and was soaked 20 ~ 30 minutes, to extract temperature again and control to 50 ~ 60 ℃, open ultrasonic generator then, oscillator sends ultrasonic wave to extracting in the solvent, the cavitation effect that ultrasonic wave produces in extracting solvent, heat effect and mechanical effect, one side is the cell walls of crushing material effectively, make effective constituent be unbound state fast and dissolve in and extract in the solvent, on the other hand by increasing the movement velocity of medium molecule, the molecular motion that the penetration power of increase medium can accelerate to extract solvent, make extracting solvent contacts fast with effective constituent in the material, fused mutually, mix, thereby extraction biological effective components, after extracting about 40 minutes, again extracting solution is put into concentration tank that ultrasonic extraction concentrates unit and be concentrated to the medicinal extract state with 50 ~ 60 ℃ temperature, again with sweet persimmon leaf extract dry to water content 5 ~ 7%, again the gained material is ground into 100 purpose powder, namely obtains pulverous sweet Folium Kaki extract; Because evaporator room is worked at a lower temperature in concentration process, the interior thermo-sensitivity effective constituent of material is farthest kept.
The 3rd step, the sweet persimmon fruit juice of preparation: the sweet persimmon of plucking 8 ~ 9 maturations September next year is squeezed the juice, and the juice of different batches or different sugar content is carried out mixing preparation obtains sugar degree control at 10% sweet persimmon fruit juice.
The 4th step, mix: be the mixed that the sweet persimmon liquors of 60 degree add the sweet persimmon fruit juice of 20ml and the sweet persimmon leaf of 1g ultrasonic extraction thing according to every 100ml alcoholic strength, can obtain sweet persimmon fruit wine; Deployed sweet persimmon fruit wine was left standstill more than 30 days, get orange limpid supernatant liquor bottling packing then.
Claims (5)
1. the brewing method of a sweet persimmon fruit wine is characterized in that this sweet persimmon fruit wine is to brewage by following processing step to get:
The first step, the sweet persimmon liquor of preparation, the harvesting sugar degree is that the complete well-done softening sweet persimmon more than 18% removes the calyx and receptacle of a persimmon and foreign material, and the fruit powder amount on the reservation pericarp reaches more than 90%, will evenly mix screenings after the sweet persimmon making beating again, and it is standby to obtain the screenings mixture; With the spontaneous fermentation at least 20 days under the condition of atmospheric pressure state and 18 ~ 25 ℃ of above screenings mixture; Screenings mixture after will fermenting again distills and obtains the sweet persimmon liquor that alcoholic strength is 50 ~ 70 degree;
Second step, the sweet persimmon leaf ultrasonic extraction thing of preparation: pluck the bright leaf of sweet persimmon, be crushed to 1 square centimeter of size, be placed on then under-5 ℃ ~ 0 ℃ the temperature until freezing fully and then to be dried to water content stand-by less than 5 ~ 7%, obtain sweet persimmon leaf medicinal extract finally by the ultrasonic extraction concentrate drying, sweet persimmon leaf extract powder is broken to 80-100 purpose powder, and it is stand-by to obtain sweet persimmon leaf ultrasonic extraction thing;
The 3rd step, the sweet persimmon fruit juice of preparation: pluck ripe sweet persimmon and squeeze the juice, obtain sugar degree and be 10 ~ 17% sweet persimmon fruit juice;
The 4th step, mixing: add the mixed that the sweet persimmon fruit juice of 1 ~ 100ml and 0.1 ~ 3 restrains sweet persimmon leaf ultrasonic extraction thing according to the sweet persimmon liquor of every 100ml, make sweet persimmon fruit wine.
2. the brewing method of a kind of sweet persimmon fruit wine as claimed in claim 1 is characterized in that the harvesting of sweet persimmon and sweet persimmon leaf is on the sweet persimmon of stone forest of 1200～2000 meters of height above sea level.
3. the brewing method of a kind of sweet persimmon fruit wine as claimed in claim 1, it is characterized in that preparing in the sweet persimmon leaf ultrasonic extraction thing step, putting into clear water after needing to clean up before the fragmentation of sweet persimmon leaf soaked 30 minutes, take out after allowing sweet persimmon leaf fully absorb water, put into the moisture that water extracter is removed sweet persimmon leaf surface again.
4. the brewing method of a kind of sweet persimmon fruit wine as claimed in claim 1, the ultrasonic extraction that it is characterized in that ultrasonic extraction concentrate drying selection 20KHz frequency concentrates unit, the ratio that adds 10 kg water according to 1 kilogram of sweet persimmon leaf fragment, in the extractor container of the concentrated unit of ultrasonic extraction, add water and sweet persimmon leaf fragment, soak after 25 ~ 30 minutes, to extract temperature and control to 50 ~ 60 ℃, open ultrasonic generator then, oscillator sends ultrasonic wave in water, the cavitation effect that ultrasonic wave produces in water, heat effect and mechanical effect, after extracting about 40 minutes, again extracting solution is put into concentration tank that ultrasonic extraction concentrates unit and is concentrated to the medicinal extract state with 50 ~ 60 ℃ temperature, again with sweet persimmon leaf extract dry to water content below 5 ~ 7%.
5. the brewing method of a kind of sweet persimmon fruit wine as claimed in claim 1 is characterized in that in the mixing step, and adopting the sweet persimmon liquor of every 100ml to add sugar degree is 10% sweet persimmon fruit juice 20ml and the mixed allotment of sweet persimmon leaf ultrasonic extraction thing 1 gram.
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| CN109097234A (en) * | 2018-09-05 | 2018-12-28 | 天津农学院 | A kind of production method of allotment type persimmon brandy |
| CN111961555A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Typical persimmon fruity cordial and preparation method thereof |
| CN112625842A (en) * | 2021-01-18 | 2021-04-09 | 浙江经贸职业技术学院 | Persimmon leaf low-alcohol yellow wine brewing process and bottom support and device for glutinous rice cooking |
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| CN103695236A (en) * | 2013-09-12 | 2014-04-02 | 怀宁大别山茶酒有限公司 | Preparation method of sweet persimmon syrup tea wine |
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| CN111961555A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Typical persimmon fruity cordial and preparation method thereof |
| CN112625842A (en) * | 2021-01-18 | 2021-04-09 | 浙江经贸职业技术学院 | Persimmon leaf low-alcohol yellow wine brewing process and bottom support and device for glutinous rice cooking |
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Application publication date: 20130828 |