CN103387903A - Preparation method of sea buckthorn fruit wine - Google Patents
Preparation method of sea buckthorn fruit wine Download PDFInfo
- Publication number
- CN103387903A CN103387903A CN2013103285376A CN201310328537A CN103387903A CN 103387903 A CN103387903 A CN 103387903A CN 2013103285376 A CN2013103285376 A CN 2013103285376A CN 201310328537 A CN201310328537 A CN 201310328537A CN 103387903 A CN103387903 A CN 103387903A
- Authority
- CN
- China
- Prior art keywords
- juice
- sea buckthorn
- fructus hippophae
- fruit wine
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a preparation method of sea buckthorn fruit wine. The preparation method comprises the following steps of: (1) adjusting the sugar degree of sea buckthorn juice to 20 degree brix; (2) adding a yeast and SO2 respectively serving as a leavening agent and an anti-oxidation agent into the sea buckthorn juice, fermenting at 25-29 DEG C, and when the content of residual sugar in fermentation liquor is less than 1%, stopping fermentation, wherein the addition amount of the yeast accounts for 0.04wt%-0.06wt% of the sea buckthorn juice, and the addition amount of the SO2 in each L of sea buckthorn juice is 50-80mg; (3) filtering the fermentation liquor in the step (2), and collecting a filtrate; (4) clarifying the filtrate, sterilizing and ageing for 1-3 months to obtain the sea buckthorn fruit wine. The sea buckthorn fruit wine prepared by the method is pale yellow, clear, transparent, tasty and refreshing and has long aftertaste and pure and soft sea buckthorn fruit fragrance and bouquet.
Description
Technical field
The present invention relates to a kind of fruit juice wine and make field, be specifically related to a kind of preparation method of sea buckthorn fruit wine.
Background technology
Sea-buckthorn is distributed widely in China " three Norths " area, and cultivated area reaches 1,400,000 mu.Hippophae rhamnoides nutrition is abundant, contains VC1.15 * 10 in every liter of juice of Fructus Hippophae
3Mg, VE4.22mg, β-carotene 1.13mg, SOD5.11mg and trace elements iron, zinc, calcium etc., also contain the useful active substance of human body up to 200 kinds, is the plant resources of our preciousness.Sea-buckthorn only limits to produce Oleum Hippophae at present, extracts flavones, and seed skin and pericarp are made feed, and a large amount of fruit juice, due to fresh-keeping improper, has the rotten waste of a large amount of juice of Fructus Hippophae every year except minority is utilized.Make fruit wine take juice of Fructus Hippophae as raw material and have significant resources advantage, both can solve wasting of resources problem, can create again economic benefit and social benefit preferably.
Existing fruit wine is various in style, take fruit as raw material through squeezing the juice, the operations such as sterilizing, filtration, batching, fermentation, low temperature ageing are prepared from, after professional's dilution directly and white spirit mixing be mixed.This class fruit juice wine color and luster is vivid, mouthfeel has characteristic, gets consumer reception very much.But this class fruit juice wine is a kind of alcoholic beverage of blending white wine after all, and alcoholic strength is higher, is not suitable for the women and the minor drinks.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of sea buckthorn fruit wine.This fruit wine is a kind of low wine degree health promoting wine through microbial fermentation, contains the various active material, has the opposing aging, vessel softening, the effect of strengthening the body resistance to consolidate the constitution.
Technical scheme provided by the invention is to provide a kind of preparation method of sea buckthorn fruit wine, comprises the following steps:
1) pol to the 20 ° brix of allotment juice of Fructus Hippophae;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.04～0.06% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 50～80mg,, at 25～29 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) filtrate is carried out clarifying treatment, sterilizing, ageing 1～3 month, obtain.
In step 1), to adding honey in juice of Fructus Hippophae, regulate the juice of Fructus Hippophae pol.
In step 4), described clarifying treatment is to after adding chitosan in the ratio of 0.5～1.5g/L filtrate in filtrate, the elimination throw out.Described sterilising temp is 60～65 ℃, and sterilization time is 20～25min.
Sea buckthorn fruit wine of the present invention is a class low-alcoholic, be rich in alcohols, sugar, ester class, multiple amino acids, VITAMIN and mineral substance, also contain the multiple organic acid health promoting wine such as tannin, tartrate, oxysuccinic acid, has the metabolism of adjusting, stimulate circulation, control volume inner cholesterol level, have diuresis, excites liver function and the anti-ageing effect of waiting for a long time.This sea buckthorn fruit wine color and luster is pleasant, and mouthfeel is pure, and is nutritious, and steady quality has stronger quality-advantage and the market advantage.This product is the low wine degree health promoting wine through microbial fermentation simultaneously, contains the various active material, has the opposing aging, vessel softening, the effect of strengthening the body resistance to consolidate the constitution.
Embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) getting juice of Fructus Hippophae is raw material, adds honey and regulates juice of Fructus Hippophae pol to 20 ° brix;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.04% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 50mg,, at 25 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) add chitosan to carry out clarifying treatment to the ratio in 0.5g/L filtrate in filtrate, the elimination throw out, sterilizing 20min under 60 ℃, ageing 1 month, obtain.
Embodiment 2
1) getting juice of Fructus Hippophae is raw material, adds honey and regulates juice of Fructus Hippophae pol to 20 ° brix;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.06% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 80mg,, at 29 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) add chitosan to carry out clarifying treatment to the ratio in 1.5g/L filtrate in filtrate, the elimination throw out, sterilizing 25min under 65 ℃, ageing 3 months, obtain.
Embodiment 3
1) getting juice of Fructus Hippophae is raw material, adds honey and regulates juice of Fructus Hippophae pol to 20 ° brix;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.05% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 75mg,, at 27 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) add chitosan to carry out clarifying treatment to the ratio in 1.2g/L filtrate in filtrate, the elimination throw out, sterilizing 23min under 63 ℃, ageing 2 months, obtain.
Embodiment 4
1) getting juice of Fructus Hippophae is raw material, adds honey and regulates juice of Fructus Hippophae pol to 20 ° brix;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.04% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 80mg,, at 25 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) add chitosan to carry out clarifying treatment to the ratio in 1.5g/L filtrate in filtrate, the elimination throw out, sterilizing 25min under 60 ℃, ageing 1 month, obtain.
Claims (4)
1. the preparation method of sea buckthorn fruit wine is characterized in that: comprise the following steps:
1) pol to the 20 ° brix of allotment juice of Fructus Hippophae;
2) add yeast and SO in juice of Fructus Hippophae
2As starter and antioxidant, the add-on of yeast is 0.04～0.06% of juice of Fructus Hippophae weight, every L juice of Fructus Hippophae kind SO
2Add-on be 50～80mg,, at 25～29 ℃ of bottom fermentations, when residual sugar content in fermented liquid, less than 1% the time, stop fermentation;
3) with step 2) filtering fermentation liquor, collect filtrate;
4) filtrate is carried out clarifying treatment, sterilizing, ageing 1～3 month, obtain.
2. the preparation method of sea buckthorn fruit wine according to claim 1 is characterized in that: to adding honey in juice of Fructus Hippophae, regulate the juice of Fructus Hippophae pol.
3. the preparation method of sea buckthorn fruit wine according to claim 1 is characterized in that: described clarifying treatment is to after adding chitosan in the ratio of 0.5～1.5g/L filtrate in filtrate, the elimination throw out.
4. the preparation method of sea buckthorn fruit wine according to claim 1, it is characterized in that: described sterilising temp is 60～65 ℃, sterilization time is 20～25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103285376A CN103387903A (en) | 2013-07-31 | 2013-07-31 | Preparation method of sea buckthorn fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103285376A CN103387903A (en) | 2013-07-31 | 2013-07-31 | Preparation method of sea buckthorn fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103387903A true CN103387903A (en) | 2013-11-13 |
Family
ID=49532325
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103285376A Pending CN103387903A (en) | 2013-07-31 | 2013-07-31 | Preparation method of sea buckthorn fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103387903A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2118351C1 (en) * | 1997-06-13 | 1998-08-27 | Открытое акционерное общество "ВИНАП" | Fruit wine drink "zolotoi pochatok" |
| CN1995311A (en) * | 2006-12-28 | 2007-07-11 | 青海清华博众生物技术有限公司 | Seabuckthorn wine and method for producing same |
| CN101029293A (en) * | 2007-03-30 | 2007-09-05 | 青海清华博众生物技术有限公司 | Sea-buckthorn wine and its production |
| CN102660439A (en) * | 2012-06-07 | 2012-09-12 | 哈尔滨市海澳斯生物科技开发有限公司 | Sea-buckthorn ice wine and making method thereof |
-
2013
- 2013-07-31 CN CN2013103285376A patent/CN103387903A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2118351C1 (en) * | 1997-06-13 | 1998-08-27 | Открытое акционерное общество "ВИНАП" | Fruit wine drink "zolotoi pochatok" |
| CN1995311A (en) * | 2006-12-28 | 2007-07-11 | 青海清华博众生物技术有限公司 | Seabuckthorn wine and method for producing same |
| CN101029293A (en) * | 2007-03-30 | 2007-09-05 | 青海清华博众生物技术有限公司 | Sea-buckthorn wine and its production |
| CN102660439A (en) * | 2012-06-07 | 2012-09-12 | 哈尔滨市海澳斯生物科技开发有限公司 | Sea-buckthorn ice wine and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 云雅光，等: "蜂蜜沙棘果酒的工艺研究", 《科技创新导报》, no. 7, 31 December 2012 (2012-12-31) * |
| 尹娜，等: "沙棘发酵酒加工工艺研究", 《农产品加工.学刊》, no. 4, 30 April 2012 (2012-04-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113549517A (en) * | 2021-08-30 | 2021-10-26 | 贵州理工学院 | Low-temperature preparation method of roxburgh rose fermented wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700116B (en) | Manufacturing method health care tea liquor | |
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN103387902A (en) | Preparation method of loquat fruit wine | |
| CN102021102A (en) | Brewing process of apple unblended wine and preparation method of apple unblended series wine | |
| CN103351982A (en) | Preparation method for kiwi fruit wine | |
| CN103289871B (en) | Pawpaw distilled liquor and preparation method thereof | |
| CN105524815A (en) | Brewing method of kiwi fruit wine | |
| CN103013766A (en) | Manufacturing method of kirsch | |
| CN103351979A (en) | Preparation method for mango-pawpaw mixed fruit wine | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN104651192A (en) | Brewing process of double-seed wine | |
| CN103289869A (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN103351981A (en) | Method for preparing pineapple wine | |
| CN101613656B (en) | Lemon fruit vinegar and method for preparing same | |
| CN103266036B (en) | Blueberry and apple compounded brandy and brewing method thereof | |
| CN101536798A (en) | Strengthened golden-silk jujube vinegar drink and brewing method thereof | |
| CN103126023A (en) | Processing technique of fermented red bayberry and honey beverage | |
| CN103224865A (en) | Husked millet mulberry health wine preparation method | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| CN104109601A (en) | Low-alcohol pawpaw honey wine and making method thereof | |
| CN101240233A (en) | Water melon wine and preparation thereof | |
| CN104017696B (en) | A kind of preparation method of Grosvenor Momordica green liquor | |
| CN102940296A (en) | Processing and manufacturing method for flat peach fruit vinegar beverage | |
| CN103387901A (en) | Preparation method of orange fruit wine | |
| CN102919937B (en) | Method for preparing tea health-care acetic acid beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131113 |