CN103571680A - Preparation method for lucuma-nervosa fruit wine - Google Patents
Preparation method for lucuma-nervosa fruit wine Download PDFInfo
- Publication number
- CN103571680A CN103571680A CN201210256228.8A CN201210256228A CN103571680A CN 103571680 A CN103571680 A CN 103571680A CN 201210256228 A CN201210256228 A CN 201210256228A CN 103571680 A CN103571680 A CN 103571680A
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- CN
- China
- Prior art keywords
- wine
- lucuma
- nervosa
- eggfruit
- fruit
- 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.)
- Granted
Links
- 244000182264 Lucuma nervosa Species 0.000 title claims abstract description 40
- 235000000564 Lucuma nervosa Nutrition 0.000 title claims abstract description 40
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 229960001462 sodium cyclamate Drugs 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract 2
- 238000003672 processing method Methods 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Abstract
A preparation method for lucuma-nervosa fruit wine belongs to a processing method of fruit wine, and specifically relates to a processing method of fruit wine by taking lucuma nervosa as a raw material. The preparation method comprises: selecting lucuma nervosa, cleaning, peeling and removing kernels; adding water into the fruit pulp, juicing by a juicer; adding white sugar, citric acid, grape wine active dry yeast into the juiced fruit juice for fermentation, obtaining lucuma-nervosa fermented wine when the fermentation is finished; adding edible alcohol into selected lucuma-nervosa peels, kernels and fruit slag left during juicing of fruit pulp, stirring uniformly, sealing and immersing, after immersing, performing coarse filtration by gauze to obtain a lucuma-nervosa alcohol leaching liquid; mixing the lucuma-nervosa fermented wine and the lucuma-nervosa alcohol leaching liquid, adding sodium cyclamate, white sugar and citric acid into the mixed wine liquid, storing, then filtering, bottling and sterilizing to obtain a finished product. The prepared lucuma-nervosa fruit wine relatively well keeps the original flavor and the nutritional components of lucuma nervosa, contains a large amount of nutrients essential for human body, and is a fruit wine drink with relatively high nutritive value.
Description
(1), technical field
The present invention narration be a kind of working method of fruit wine, a kind of working method of take the fruit wine that eggfruit is raw material specifically.
(2), background technology
Eggfruit, one of tropical fruit, gains the name because pulp exactly likes the egg yolk boiling.There is plantation the torrid areas such as China Hainan, Guangdong, Guangxi, Yunnan, Fujian.Eggfruit contains nutritive substance and the 17 necessary seed amino acids of human body such as abundant phosphorus, iron, calcium, vitamins C, carotenoid, there is helping digest, reduce phlegm, kidney tonifying, produce refreshing effect to the mind, invigorate blood circulation keep fit, the effect such as sedation-analgesia, decompression lipopenicillinase.Yolk fruit wine is to take eggfruit as raw material, through wine yeast fermentation, alcohol steep, allotment, sterilizing and the nutrient fruit wine of making.Yolk fruit wine has retained the original local flavor of eggfruit and nutritive ingredient preferably, and the macronutrient that contains needed by human is the low alcohol inebriant that a kind of nutritive value is higher.
(3), summary of the invention
The object of the invention is to for eggfruit listing is subject to seasonal restrictions and fruit wine is of less types, effect is single deficiency and a kind of high nutrition providing, the making method of high-quality yolk fruit wine.
The object of the present invention is achieved like this:
Choose without going rotten, ripe eggfruit without insect pest is cleaned, peeling stoning, pulp is squeezed the juice with squeezing machine after adding 3 times of water, squeeze fruit juice in every 100 milliliters, add the ratio of 5 grams of white sugars to add white sugar, add citric acid to regulate PH is 4.2～4.8 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains eggfruit fermented wine.
Get eggfruit pericarp, fruit stone and the pulp remaining pomace of squeezing the juice, add 30% (v/v) of 3 times of quality through the edible ethanol of reducing degree processing, after stirring, seal cylinder and soak.Soak time is 30 1 35 days, during every 3 days, stir once.Lixiviate finishes rear gauze coarse filtration and obtains eggfruit alcohol extract.
Eggfruit fermented wine is mixed in the ratio of 2:1 with eggfruit alcohol extract.Mix wine liquid and add 0.1% Sodium Cyclamate, 3% white sugar and 0.2% citric acid, controlling temperature stores at 15-18 ℃, store and with diatomite filter, filter after 6 months, then pack in the vial of sterilization, in 70 ℃ of hot water, sterilization 10-15min gets product.
The yolk fruit wine that the present invention produces makes full use of fruit resource, enriches the assortment of fruit wine, also for new way has been opened up in the deep processing of eggfruit, all significant to the economic benefit of the nourishing function of increase fruit wine and the plantation of raising eggfruit.
(4), specific embodiments
Choose without going rotten, ripe eggfruit without insect pest is cleaned, peeling stoning, get 3000 grams of pulp, after adding 9000 milliliters of times of water, with squeezing machine, squeeze the juice, squeeze fruit juice in every 100 milliliters, add the ratio of 5 grams of white sugars to add white sugar, add citric acid to regulate PH is 4.5 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 25 ℃ of primary fermentation temperature, 5 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains eggfruit fermented wine.
Get eggfruit pericarp, fruit stone and the pulp remaining pomace of squeezing the juice, add 30% (v/v) of 3 times of quality through the edible ethanol of reducing degree processing, after stirring, seal cylinder and soak.Soak time is 30 days, during every 3 days, stir once.Lixiviate finishes rear gauze coarse filtration and obtains eggfruit alcohol extract.
Eggfruit fermented wine is mixed in the ratio of 2:1 with eggfruit alcohol extract.Mix wine liquid and add 0.1% Sodium Cyclamate, 3% white sugar and 0.2% citric acid, controlling temperature stores at 16 ℃, store and with diatomite filter, filter after 6 months, then pack in the vial of sterilization, in 70 ℃ of hot water, sterilization 15min gets product.
Claims (1)
1. the making method of yolk fruit wine, is characterized in that take that eggfruit, white sugar, citric acid, wine active dry yeast, edible ethanol, Sodium Cyclamate are raw material, through following machining process, is prepared from:
(1) prepare eggfruit fermented wine: choose without going rotten, ripe eggfruit without insect pest is cleaned, peeling stoning, pulp is squeezed the juice with squeezing machine after adding 3 times of water, squeeze fruit juice in every 100 milliliters, add the ratio of 5 grams of white sugars to add white sugar, add citric acid to regulate PH is 4.2～4.8 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1 gram of wine active dry yeast of every 100 milliliters of fermented liquids inoculation, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, under 15 ℃ of conditions, carry out secondary fermentation, time is 1 month, after finishing, secondary fermentation obtains eggfruit fermented wine,
(2) prepare eggfruit alcohol extract: get eggfruit pericarp, fruit stone and the pulp remaining pomace of squeezing the juice, add 30% (v/v) of 3 times of quality through the edible ethanol of reducing degree processing, after stirring, sealing cylinder soaks, soak time is 30 1 35 days, every 3 days, stir once during this time, lixiviate finishes rear gauze coarse filtration and obtains eggfruit alcohol extract;
(3) eggfruit fermented wine is mixed in the ratio of 2:1 with eggfruit alcohol extract, mix wine liquid and add 0.1% Sodium Cyclamate, 3% white sugar and 0.2% citric acid, controlling temperature stores at 15-18 ℃, store and with diatomite filter, filter after 6 months, then pack in the vial of sterilization, in 70 ℃ of hot water, sterilization 10-15min gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210256228.8A CN103571680B (en) | 2012-07-24 | 2012-07-24 | Preparation method for lucuma-nervosa fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210256228.8A CN103571680B (en) | 2012-07-24 | 2012-07-24 | Preparation method for lucuma-nervosa fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103571680A true CN103571680A (en) | 2014-02-12 |
| CN103571680B CN103571680B (en) | 2015-05-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210256228.8A Expired - Fee Related CN103571680B (en) | 2012-07-24 | 2012-07-24 | Preparation method for lucuma-nervosa fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103571680B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
| CN104513753A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Fruit wine making method |
| CN104726273A (en) * | 2015-03-05 | 2015-06-24 | 陈帆 | Eggfruit health fruit wine |
| CN106434229A (en) * | 2016-11-17 | 2017-02-22 | 黄文庆 | Phyllanthus emblica wine and production method thereof |
| CN106434176A (en) * | 2016-12-09 | 2017-02-22 | 黄文庆 | Health wine functional to lower three highs and production method thereof |
| CN106701410A (en) * | 2016-12-09 | 2017-05-24 | 黄文庆 | Healthcare wine capable of strengthening stomach and tonifying qi and production method thereof |
| CN106929272A (en) * | 2017-03-16 | 2017-07-07 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of Yangtao wine |
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2012
- 2012-07-24 CN CN201210256228.8A patent/CN103571680B/en not_active Expired - Fee Related
Patent Citations (5)
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|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| JP2006265118A (en) * | 2005-03-22 | 2006-10-05 | Takeda-Kirin Foods Corp | Antibacterial agent and antibacterial composition containing extract of plant of family sapotaceae |
| CN101120763A (en) * | 2007-09-11 | 2008-02-13 | 云南省农业科学院热带亚热带经济作物研究所 | A processing technology for canistel powder |
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Non-Patent Citations (1)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
| CN104513753A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Fruit wine making method |
| CN104726273A (en) * | 2015-03-05 | 2015-06-24 | 陈帆 | Eggfruit health fruit wine |
| CN106434229A (en) * | 2016-11-17 | 2017-02-22 | 黄文庆 | Phyllanthus emblica wine and production method thereof |
| CN106434176A (en) * | 2016-12-09 | 2017-02-22 | 黄文庆 | Health wine functional to lower three highs and production method thereof |
| CN106701410A (en) * | 2016-12-09 | 2017-05-24 | 黄文庆 | Healthcare wine capable of strengthening stomach and tonifying qi and production method thereof |
| CN106929272A (en) * | 2017-03-16 | 2017-07-07 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of Yangtao wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103571680B (en) | 2015-05-13 |
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Inventor after: Lv Weimin Inventor after: Zhao Yuncai Inventor after: Li Na Inventor after: Li Qiang Inventor after: Zhao Panpan Inventor after: Wang Zuomin Inventor after: Chang Hongjuan Inventor after: Tan Yi Inventor before: Lv Weimin Inventor before: Zhao Yuncai Inventor before: Li Na |
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Free format text: CORRECT: INVENTOR; FROM: LV WEIMIN ZHAO YUNCAI LI NA TO: LV WEIMIN ZHAO YUNCAI LI NA LI QIANG ZHAO SHANSHAN WANG ZUOMIN CHANG HONGJUAN TAN YI |
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Inventor after: Cai Meng Inventor before: Lv Weimin Inventor before: Zhao Yuncai Inventor before: Li Na Inventor before: Li Qiang Inventor before: Zhao Panpan Inventor before: Wang Zuomin Inventor before: Chang Hongjuan Inventor before: Tan Yi |
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Effective date of registration: 20170920 Address after: 644502, Gongxian village, 1 filial piety Town, Sichuan, China Patentee after: Cai Meng Address before: 150010, 43, end street, Daoli District, Heilongjiang, Harbin Patentee before: Heilongjiang-Prov. Academy of Light Industry Sciences |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20150513 Termination date: 20180724 |