CN103555514B - Seedless spiny pear fruit wine and production method thereof - Google Patents

Abstract

The invention discloses seedless spiny pear fruit wine and a production method thereof. The seedless spiny pear fruit wine comprises seedless spiny pears, white currants, purified water, crystal sugar, activated saccharomyces bayanus, and potassium metabisulfite, the seedless spiny pear fruit wine produced by using the method not only preserve the unique flavor substances and various nutrition ingredients of the seedless spiny pears, but also can reduce the methanol content to 0.020-0.022g/100ml from the original 0.025-0.027g/100ml, the initial fermentation time of the seedless spiny pear fruit wine is shortened to 12-16h from the original 22-25h, and the problems that the spiny pear fruit wine is easy to oxidize to generate brown stain and oxidization flavor and the like can be overcome. The seedless spiny pear fruit wine is clarified in a wine body, mellow and tasty and refreshing, harmonized in all fragrances, fine in mouthfeel, and lingering for aftertaste, has both unique flavor of seedless spiny pears and the mellow and strong feeling of the fruit wine, and the shelf life of the seedless spiny pear fruit wine can also be prolonged to 18 months from the original 12 months.

Description

A kind of without seed Rosa roxburghii fruit wine and preparation method thereof

Technical field

The present invention relates to fermentation fruit wine manufacture technology field, particularly relate to a kind of without seed Rosa roxburghii fruit wine and preparation method thereof.

Background technology

Without seed Rosa roxburghii ( rosa sterilis) be Guizhou endemic species.It belongs to the Rosaceae, perennial fallen leaves climber shrub, and high 4 ~ 6m grows prosperous by force.Mellow fruit darker yellow orange, fruit musculus cutaneus thorn comes off substantially, and seeds abortion is therefore named without seed Rosa roxburghii.Plant without seed Rosa roxburghii and start to bear fruit for 3 years, fruit is pleasant to the palate, moderately sour and sweet, and Vc content is abundant especially, and containing multi mineral nutritive element, is described as " new mountain delicacy ", and has multiple medical care effect, eat processing raw all suitable.

Pharmaceutical use without seed Rosa roxburghii is high, and flower, really, seed all can be used as medicine.There are the effects such as stomach strengthening and digestion promoting, nourishing, antidiarrheal.Ripe Rosa roxburghii pulp plumpness, sweet and sour, be rich in SOD(superoxide-dismutase), vitamin contents is high especially, is the first-class raw material of processing health food.But due to high without tannin in seed Blackthorn pear fruit-juice, total acid content, make without having there is the ferment time in seed Rosa roxburghii fruit wine production process long, product methanol content is high, oxidizable brown stain also produces activated flavour, and easily there is muddiness without seed Rosa roxburghii fruit wine in finished product, produce precipitation, the problems such as the quality guaranteed period is short, hinder the development without seed Rosa roxburghii fruit wine to a certain extent.

Summary of the invention

Technical problem to be solved by this invention overcomes that existing to play the ferment time without seed Rosa roxburghii fruit wine long, product methanol content is high, and oxidizable brown stain also produces activated flavour, and finished product thorn pear wine easily occurs muddiness, produce defects such as precipitating, the quality guaranteed period is short, provide a kind of without seed Rosa roxburghii fruit wine and preparation method thereof.Without seed Rosa roxburghii fruit wine, the present invention plays that the ferment time is short, methanol content is low, the clarification of long quality-guarantee period, wine body, alcohol and tasty and refreshing, Zhu Xiang coordinates, and delicate mouthfeel, aftertaste is long, has the peculiar flavour without seed Rosa roxburghii.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:

According to listed as parts by weight, it is by without seed Rosa roxburghii 500 ~ 1000 parts, and Fructus Vins does 100-150 part, pure water 100-150 part, rock sugar 100-150 part, active saccharomyces bayanus ( saccharomyces bayanus) 0.05-0.1 part, potassium metabisulfite 0.15-0.2 part makes and obtains.

Preferably, according to listed as parts by weight, it is by without seed Rosa roxburghii 800 parts, dry 80 parts of Fructus Vins, pure water 80 parts, 80 parts, rock sugar, active saccharomyces bayanus ( saccharomyces bayanus) 0.08 part, potassium metabisulfite 0.16 part makes and obtains.

Making method without seed Rosa roxburghii fruit wine:

(1) enter to fill with fermentation: dry to active saccharomyces bayanus, Fructus Vins pure water of putting into is stirred 30min to obtain pure water A for subsequent use; To drain rear squeezing without the cleaning of seed Rosa roxburghii, Sucus Rosae Normalis is separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into squeeze the Sucus Rosae Normalis dissolving obtained and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting filling full to eighty per cant, enter to fill with by pure water A, temperature controls at 22 ~ 25 DEG C, installs fermentation bung;

(2) go out wine: after 7-10d, first opened by the wine outlet duct that fermentation is filled with, allow wine flow out voluntarily (pouring wine), remaining schlempe adopts squeezing machine squeezing (squeezing wine);

(3) ferment afterwards: the filling full environment being placed in about 20-22 DEG C after drinking of storage wine, install fermentation bung, remaining sugar is changed into alcohol by 30-40d, obtains without seed Rosa roxburghii fruit wine;

(4) ageing: by good for rear ferment without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8 ~ 12 DEG C, and relative humidity is the vault ageing 30-35d of about 85%;

(5) filter bottling: after ageing without seed Rosa roxburghii fruit wine adopt diameter be 0.45 μm polyethersulfone millipore filter (PES) filtration, then bottle, label, vanning gets product.

In patent of the present invention, add Fructus Vins do, thus shorten the ferment time without seed Rosa roxburghii fruit wine; Adopt in making method diameter be 0.45 μm polyethersulfone millipore filter (PES) filter, by impurity and bacterium removing, to extend the fruit wine quality guaranteed period.

The present invention compared with prior art has very outstanding feature, what make by the inventive method not only saves without the exclusive flavour substances of seed Rosa roxburghii and various nutritive ingredient without seed Rosa roxburghii fermentation fruit wine, and methanol content can be reduced to 0.020-0.022 g/100ml by original 0.025-0.027g/100ml, make product safer; The ferment time of rising without seed Rosa roxburghii fruit wine is down to 12-16h by original 22-25h, overcomes the oxidizable brown stain of Rosa roxburghii fruit wine and produces activated flavour, easily occurring muddiness, producing precipitation, the problems such as the quality guaranteed period is short.Product of the present invention without the clarification of seed Rosa roxburghii fermentation fruit wine wine body, alcohol and tasty and refreshing, Zhu Xiang coordinates, delicate mouthfeel, aftertaste is long, has the peculiar flavour without seed Rosa roxburghii, have again the thick and heavy sense of the sweet-smelling of fruit wine, the quality guaranteed period without seed Rosa roxburghii fruit wine also extended to 18 months by original 12 months.The method of patent of the present invention can realize producing, for a road of getting wealth is opened in the agricultural-food Rosa roxburghii processing in Guizhou without the mass-producing of seed Rosa roxburghii fruit wine, industrialization.

Embodiment

embodiment 1:

Formula: without seed Rosa roxburghii 800 parts, dry 80 parts of Fructus Vins, pure water 80 parts, 80 parts, rock sugar, active saccharomyces bayanus ( saccharomyces bayanus) 0.08 part, potassium metabisulfite 0.16 part

Making method:

(1) enter to fill with fermentation: dry to active saccharomyces bayanus, Fructus Vins pure water of putting into is stirred 30min to obtain pure water A for subsequent use; To drain rear squeezing without the cleaning of seed Rosa roxburghii, Sucus Rosae Normalis is separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into squeeze the Sucus Rosae Normalis dissolving obtained and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting filling full to eighty per cant, enter to fill with by pure water A, temperature controls at 22 ~ 25 DEG C, installs fermentation bung;

(2) go out wine: after 7-10d, first opened by the wine outlet duct that fermentation is filled with, allow wine flow out voluntarily (pouring wine), remaining schlempe adopts squeezing machine squeezing (squeezing wine);

(3) ferment afterwards: the filling full environment being placed in about 20-22 DEG C after drinking of storage wine, install fermentation bung, remaining sugar is changed into alcohol by 30-40d, obtains without seed Rosa roxburghii fruit wine;

(4) ageing: by good for rear ferment without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8 ~ 12 DEG C, and relative humidity is the vault ageing 30-35d of about 85%;

(5) filter bottling: after ageing without seed Rosa roxburghii fruit wine adopt diameter be 0.45 μm polyethersulfone millipore filter (PES) filtration, then bottle, label, vanning gets product.

embodiment 2:

Formula: without seed Rosa roxburghii 500 parts, dry 100 parts of Fructus Vins, pure water 100 parts, 100 parts, rock sugar, active saccharomyces bayanus ( saccharomyces bayanus) 0.05 part, potassium metabisulfite 0.15 part

Making method:

(1) enter to fill with fermentation: dry to active saccharomyces bayanus, Fructus Vins pure water of putting into is stirred 30min to obtain pure water A for subsequent use; To drain rear squeezing without the cleaning of seed Rosa roxburghii, Sucus Rosae Normalis is separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into squeeze the Sucus Rosae Normalis dissolving obtained and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting filling full to eighty per cant, enter to fill with by pure water A, temperature controls at 22 ~ 25 DEG C, installs fermentation bung;

(2) go out wine: after 7-10d, first opened by the wine outlet duct that fermentation is filled with, allow wine flow out voluntarily (pouring wine), remaining schlempe adopts squeezing machine squeezing (squeezing wine);

(3) ferment afterwards: the filling full environment being placed in about 20-22 DEG C after drinking of storage wine, install fermentation bung, remaining sugar is changed into alcohol by 30-40d, obtains without seed Rosa roxburghii fruit wine;

(4) ageing: by good for rear ferment without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8 ~ 12 DEG C, and relative humidity is the vault ageing 30-35d of about 85%;

(5) filter bottling: after ageing without seed Rosa roxburghii fruit wine adopt diameter be 0.45 μm polyethersulfone millipore filter (PES) filtration, then bottle, get product.

embodiment 3

Formula: without seed Rosa roxburghii 1000 parts, dry 150 parts of Fructus Vins, pure water 150 parts, 150 parts, rock sugar, active saccharomyces bayanus ( saccharomyces bayanus) 0.1 part, potassium metabisulfite 0.2 part

Making method:

(1) enter to fill with fermentation: dry to active saccharomyces bayanus, Fructus Vins pure water of putting into is stirred 30min to obtain pure water A for subsequent use; To drain rear squeezing without the cleaning of seed Rosa roxburghii, Sucus Rosae Normalis is separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into squeeze the Sucus Rosae Normalis dissolving obtained and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting filling full to eighty per cant, enter to fill with by pure water A, temperature controls at 22 ~ 25 DEG C, installs fermentation bung;

(2) go out wine: after 7-10d, first opened by the wine outlet duct that fermentation is filled with, allow wine flow out voluntarily (pouring wine), remaining schlempe adopts squeezing machine squeezing (squeezing wine);

(3) ferment afterwards: the filling full environment being placed in about 20-22 DEG C after drinking of storage wine, install fermentation bung, remaining sugar is changed into alcohol by 30-40d, obtains without seed Rosa roxburghii fruit wine;

(4) ageing: by good for rear ferment without seed Rosa roxburghii fruit wine, put into airtight wine jar or container, moving into temperature is 8 ~ 12 DEG C, and relative humidity is the vault ageing 30-35d of about 85%;

(5) filter bottling: after ageing without seed Rosa roxburghii fruit wine adopt diameter be 0.45 μm polyethersulfone millipore filter (PES) filtration, then bottle, get product.

Claims (1)

1. the making method without seed Rosa roxburghii fruit wine, it is characterized in that: make the formula of fruit wine according to listed as parts by weight, it is by without seed Rosa roxburghii 500 ~ 1000 parts, Fructus Vins does 100-150 part, pure water 100-150 part, rock sugar 100-150 part, active saccharomyces bayanus 0.05-0.1 part, potassium metabisulfite 0.15-0.2 part makes and obtains;

Making step is as follows:

(1) tank fermentation is entered: dry to active saccharomyces bayanus, Fructus Vins pure water of putting into is stirred 30min to obtain pure water A for subsequent use; To drain rear squeezing without the cleaning of seed Rosa roxburghii, Sucus Rosae Normalis is separated with Rosa roxburghii slag, rock sugar, potassium metabisulfite is put into squeeze the Sucus Rosae Normalis dissolving obtained and obtain Sucus Rosae Normalis B; Then Sucus Rosae Normalis B and Rosa roxburghii slag are sent into sealed fermenting tank to eighty per cant full, pure water A is entered tank, and temperature controls at 22 ~ 25 DEG C, installs fermentation bung;

(2) go out wine: after 7-10d, first opened by the wine outlet duct of fermentor tank, allow wine flow out voluntarily, remaining schlempe adopts squeezing machine squeezing;

(3) ferment afterwards: wine storing jar fills the environment being placed in 20-22 DEG C after drinking, install fermentation bung, remaining sugar is changed into alcohol by 30-40d, obtains without seed Rosa roxburghii fruit wine;

(4) ageing: by good for rear ferment without seed Rosa roxburghii fruit wine, put into airtight wine jar, moving into temperature is 8 ~ 12 DEG C, and relative humidity is the vault ageing 30-35d of 85%;

(5) filter bottling: after ageing without seed Rosa roxburghii fruit wine adopt diameter be 0.45 μm polyethersulfone millipore filter (PES) filtration, then bottle, get product.