CN103571680B - Preparation method for lucuma-nervosa fruit wine - Google Patents
Preparation method for lucuma-nervosa fruit wine Download PDFInfo
- Publication number
- CN103571680B CN103571680B CN201210256228.8A CN201210256228A CN103571680B CN 103571680 B CN103571680 B CN 103571680B CN 201210256228 A CN201210256228 A CN 201210256228A CN 103571680 B CN103571680 B CN 103571680B
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- CN
- China
- Prior art keywords
- wine
- lucuma
- nervosa
- eggfruit
- fruit
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- Expired - Fee Related
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- 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
- 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
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract 3
- 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
- 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
- 238000007789 sealing 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
- 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
- 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
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- Alcoholic Beverages (AREA)
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
What the present invention described is a kind of working method of fruit wine, and specifically a kind of take eggfruit as the working method of the fruit wine of raw material.
(2), background technology
Eggfruit, one of tropical fruit, exactly likes because of pulp the egg yolk that boils and gains the name.There is plantation the torrid areas such as China Hainan, Guangdong, Guangxi, Yunnan, Fujian.Eggfruit contains the nutritive substances such as abundant phosphorus, iron, calcium, vitamins C, carotenoid and necessary 17 seed amino acids of human body, there is helping digest, reduce phlegm, kidney tonifying, produce refreshing effect to the mind, invigorate blood circulation keep fit, sedation-analgesia, the effect such as decompression lipopenicillinase.Yolk fruit wine take eggfruit as raw material, through wine yeast fermentation, alcohol steep, allotment, sterilizing and the nutrient fruit wine made.Yolk fruit wine remains the original local flavor of eggfruit and nutritive ingredient preferably, the macronutrient containing 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 the deficiency that eggfruit listing is subject to seasonal restrictions and fruit wine is of less types, effect is single and the making method of a kind of high nutrition provided, 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, the fruit juice squeezed adds white sugar in every 100 milliliters of ratios adding 5 grams of white sugars, add citric acid regulates PH to be 4.2 ~ 4.8 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 20 ~ 25 DEG C, 5 ~ 7 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely eggfruit fermented wine is obtained after secondary fermentation terminates.
Get eggfruit pericarp, fruit stone and pulp to squeeze the juice remaining pomace, add the edible ethanol of 30% (v/v) through reducing degree processing of 3 times of quality, seal cylinder after stirring and soak.Soak time is 30 1 35 days, and period stirred once every 3 days.Lixiviate terminates rear gauze coarse filtration and namely obtains eggfruit alcohol extract.
Eggfruit fermented wine is mixed with the ratio of eggfruit alcohol extract in 2:1.Mixing wine liquid add the Sodium Cyclamate of 0.1%, the white sugar of 3% and 0.2% citric acid, control temperature is stored at 15-18 DEG C, store and filter with diatomite filter after 6 months, then load in the vial of sterilization, in 70 DEG C 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 the deep processing of eggfruit opens new way, all significant to the economic benefit of the nourishing function and the plantation of raising eggfruit that increase fruit wine.
(4), specific embodiments
Choose without going rotten, ripe eggfruit without insect pest is cleaned, peeling stoning, get pulp 3000 grams, squeeze the juice with squeezing machine after adding 9000 milliliters of times of water, the fruit juice squeezed adds white sugar in every 100 milliliters of ratios adding 5 grams of white sugars, add citric acid regulates PH to be 4.5 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 25 DEG C, 5 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely eggfruit fermented wine is obtained after secondary fermentation terminates.
Get eggfruit pericarp, fruit stone and pulp to squeeze the juice remaining pomace, add the edible ethanol of 30% (v/v) through reducing degree processing of 3 times of quality, seal cylinder after stirring and soak.Soak time is 30 days, and period stirred once every 3 days.Lixiviate terminates rear gauze coarse filtration and namely obtains eggfruit alcohol extract.
Eggfruit fermented wine is mixed with the ratio of eggfruit alcohol extract in 2:1.Mixing wine liquid add the Sodium Cyclamate of 0.1%, the white sugar of 3% and 0.2% citric acid, control temperature is stored at 16 DEG C, store and filter with diatomite filter after 6 months, then load in the vial of sterilization, in 70 DEG C of hot water, sterilization 15min gets product.
Claims (1)
1. the making method of yolk fruit wine, to is characterized in that with eggfruit, white sugar, citric acid, wine active dry yeast, edible ethanol, Sodium Cyclamate, for raw material, being prepared from through following machining process:
(1) eggfruit fermented wine is prepared: 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, the fruit juice squeezed adds white sugar in every 100 milliliters of ratios adding 5 grams of white sugars, add citric acid regulates PH to be 4.2 ~ 4.8 simultaneously, access wine active dry yeast carries out primary fermentation, inoculative proportion is that 0.1 gram of wine active dry yeast inoculated by every 100 milliliters of fermented liquids, primary fermentation temperature 20 ~ 25 DEG C, 5 ~ 7 days primary fermentation time, primary fermentation terminates secondary fermentation liquid and proceeds in osculum wine jar, airtight storage, secondary fermentation is carried out under 15 DEG C of conditions, time is 1 month, namely eggfruit fermented wine is obtained after secondary fermentation terminates,
(2) eggfruit alcohol extract is prepared: get eggfruit pericarp, fruit stone and pulp and to squeeze the juice remaining pomace, add the edible ethanol of 30% (v/v) through reducing degree processing of 3 times of quality, seal cylinder after stirring to soak, soak time is 30-35 days, period stirred once every 3 days, and lixiviate terminates rear gauze coarse filtration and namely obtains eggfruit alcohol extract;
(3) eggfruit fermented wine is mixed with the ratio of eggfruit alcohol extract in 2:1, mixing wine liquid add the Sodium Cyclamate of 0.1%, the white sugar of 3% and 0.2% citric acid, control temperature is stored at 15-18 DEG C, store and filter with diatomite filter after 6 months, then load in the vial of sterilization, in 70 DEG C 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 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210256228.8A CN103571680B (en) | 2012-07-24 | 2012-07-24 | Preparation method for lucuma-nervosa fruit wine |
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| Publication Number | Publication Date |
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| CN103571680A CN103571680A (en) | 2014-02-12 |
| CN103571680B true CN103571680B (en) | 2015-05-13 |
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| CN201210256228.8A Expired - Fee Related CN103571680B (en) | 2012-07-24 | 2012-07-24 | Preparation method for lucuma-nervosa fruit wine |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN101120763B (en) * | 2007-09-11 | 2010-12-15 | 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 |
| JP5472563B2 (en) * | 2008-03-24 | 2014-04-16 | 沖縄県 | Tyrosinase activity inhibitor and whitening cosmetic containing the same |
| CN102199506A (en) * | 2011-04-06 | 2011-09-28 | 黑龙江省轻工科学研究院 | Preparation method for composite nutrient fruit wine |
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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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Granted publication date: 20150513 Termination date: 20180724 |
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