CN103589559A - Production method for chaenomeles speciosa icewine - Google Patents
Production method for chaenomeles speciosa icewine Download PDFInfo
- Publication number
- CN103589559A CN103589559A CN201310519230.4A CN201310519230A CN103589559A CN 103589559 A CN103589559 A CN 103589559A CN 201310519230 A CN201310519230 A CN 201310519230A CN 103589559 A CN103589559 A CN 103589559A
- Authority
- CN
- China
- Prior art keywords
- wine
- pawpaw
- carry out
- ice
- mentioned
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a production method for a chaenomeles speciosa icewine. Frost-frozen chaenomeles speciosa is subjected to high-temperature de-astringency and juicing, the juice is added with white sugar accounting for one forth by mass of the juice, then the juice is subjected to low-temperature fermentation, ageing, disinfection and blending, so that the chaenomeles speciosa icewine is prepared. Due to the facts that chaenomeles speciosa and white sugar are taken as the raw materials and the technologies of frost freezing, high-temperature de-astringency, low-temperature fermentation and the like are performed, the prepared chaenomeles speciosa icewine is abundant in nutrition and good in mouthfeel, and has good body-building health-care effect.
Description
Technical field
The present invention relates to a kind of production method of pawpaw ice wine, belong to food processing field.
Background technology
Enter 21 century, along with growth in the living standard, people's health perception is more and more higher, is initiatively drinking in process with passive, and natural health type really reveals low alcohol and by people, accepted just gradually.
Fructus Chaenomelis is a kind of integration of drinking and medicinal herbs, have the natural fruit of the title of " hundred benefit fruit kings " good reputation, include 19 seed amino acids, Carica papaya flavonoids, Oleanolic Acid, superoxide-dismutase (SOD) and various trace elements, there is liver protecting, reduce blood viscosity, beautifying face and moistering lotion, vessel softening, the effect such as antitumor.Therefore, the drink that the pawpaw of take is made as raw material is subject to increasing people to be liked, due to the difference of production method, the finished product mouthfeel and the health-care effect that make are also different.
Summary of the invention
For fully developing the nutritive value of pawpaw, promote its health-care effect, the present invention proposes a kind of production method of pawpaw ice wine.
For this reason, technical scheme of the present invention is: the production method of pawpaw ice wine, and described pawpaw ice wine by parts by weight is: 4 parts, Fructus Chaenomelis juice, 1 part of white sugar are formulated, it is characterized in that being comprised of following steps:
1) after the Fructus Chaenomelis after ice and snow frost is cleaned, put into stainless steel vessel
,pass into the water vapour processing of taking away the puckery taste for 30～45 minutes;
2) by sending into link-suspended basket centrifuge after the pawpaw fragmentation after taking away the puckery taste, carry out centrifugation, then with macroporous resin, carry out deacidification treatment, remove bits wherein, make the pH of gained Sucus Chaenomelis between 3.5～4.2;
3) in above-mentioned Sucus Chaenomelis, add white sugar sugar addition, then adding quality is Angel grape wine live yeast RV171 or the BV818 of described Sucus Chaenomelis quality 0.2 ‰
,be placed on 15～20 ℃ of condition bottom fermentations (about more than 4 weeks);
4) alcoholic strength in above-mentioned fermented liquid is between 9%～12%vol time, is cooled to immediately below 10 ℃, stops fermenting and turning tank; In fermented liquid after turning tank, adding content is the sulfurous gas of 20～30ppm, then fermented liquid is placed in and under 15～20 ℃ of conditions, again ferments more than 8 months;
5) by the base wine after above-mentioned fermentation under 10 ℃～18 ℃ environment, ageing 1～2 year, during carry out tank switching, clarifying treatment;
6) by ageing good base wine freezing, filter after, sugar addition, alcoholic strength, carry out sterilising treatment after then filtering with ultrafilter, sends into afterwards hold tank;
7) wine after above-mentioned filtration, sterilizing is pumped into filling machine carry out filling, then economy-combat plug, labeling, packing, pawpaw ice wine gets product.
A kind of improvement to technique scheme is: be to improve ferment effect, above-mentioned steps 3) described in Angel grape wine live yeast RV171 or BV818, before use, to put in advance 25 ℃ of sucrose water of 8% and activate 20 minutes.
Beneficial effect:
Pawpaw its moisture after frost partly congeals into ice, and during squeezing, in the moisture of state that freezes, opens with the fruit juice of extrusion is separated, can improve nutritive substance in Fructus Chaenomelis juice and concentration, the reduction pawpaw astringent taste of aromatoising substance.Low temperature fermentation is conducive to the formation of fruit ester Studies of The Aromatic Substances, as Isoamyl Acetate FCC, ethyl acetate etc., the also reservation of favourable ester; Low temperature fermentation can reduce the generation of yeast colloidalmaterial simultaneously, is conducive to the clarification of wine.
It is raw material that Fructus Chaenomelis and white sugar are take in the present invention, through frost, high temperature, takes away the puckery taste, makes after low temperature fermentation, nutritious, mouthfeel good, has good life enhancement effect.
Embodiment
Below in conjunction with embodiment, the present invention will be further described, but the present invention is not limited only to this example.
1) choose the Fructus Chaenomelis after ice and snow frost, after cleaning, put into boiler
,pass into the water vapour processing of taking away the puckery taste for 40 minutes;
2) pawpaw after taking away the puckery taste is broken into 3～4 ㎜ fruit pieces, then sends in link-suspended basket centrifuge and carry out centrifugation, add macroporous resin to carry out removing bits wherein after deacidification treatment simultaneously, the pH that makes gained Sucus Chaenomelis is 3.8;
3) in above-mentioned Sucus Chaenomelis, add white sugar (quality of white sugar be Sucus Chaenomelis quality 1/4) to adjust its pol, then adding quality is Angel grape wine live yeast RV171(or the BV818 of described Sucus Chaenomelis quality 0.2 ‰), be then placed on 17 ℃ of condition bottom fermentations 5 weeks;
4), when the alcoholic strength in above-mentioned fermented liquid is 10%vol, is cooled to 8 ℃ of termination fermentations and is then turned tank; In fermented liquid after turning tank, adding content is the sulfurous gas of 25ppm, then fermented liquid is placed under 15 ℃ of conditions and again ferments 9 months;
5) the base wine after above-mentioned fermentation is placed under 15 ℃ of environment, ageing 2 years, distinguish tank switching, clarifying treatment once every half a year;
6) by ageing good base wine freezing, filter after, adjust pol, alcoholic strength, after then filtering with ultrafilter, carry out sterilising treatment, send into afterwards in hold tank to be filled;
7) the base wine after above-mentioned filtration, sterilizing is pumped in filling machine filling, then after economy-combat plug, labeling, packing process, obtain finished product pawpaw ice wine.
For improving ferment effect, make gained pawpaw ice wine mouthfeel better, above-mentioned steps 3) in the Angel grape wine live yeast RV171(or the BV818 that use) to be placed in advance in 25 ℃ of sucrose water of 8% and activate 20 minutes.
It is raw material that Fructus Chaenomelis and white sugar are take in the present invention, through frost, high temperature, takes away the puckery taste, makes after low temperature fermentation, nutritious, mouthfeel good, has good life enhancement effect.
Claims (2)
1. a production method for pawpaw ice wine, described pawpaw ice wine by parts by weight is: 4 parts, Fructus Chaenomelis juice, 1 part of white sugar are formulated, it is characterized in that being comprised of following steps:
1) after the Fructus Chaenomelis after ice and snow frost is cleaned, put into stainless steel vessel
,pass into the water vapour processing of taking away the puckery taste for 30～45 minutes;
2) by sending into link-suspended basket centrifuge after the pawpaw fragmentation after taking away the puckery taste, carry out centrifugation, then with macroporous resin, carry out deacidification treatment, remove bits wherein, make the pH of gained Sucus Chaenomelis between 3.5～4.2;
3) in above-mentioned Sucus Chaenomelis, add white sugar sugar addition, then adding quality is Angel grape wine live yeast RV171 or the BV818 of described Sucus Chaenomelis quality 0.2 ‰
,be placed on 15～20 ℃ of condition bottom fermentations;
4) alcoholic strength in above-mentioned fermented liquid is between 9%～12%vol time, is cooled to below 10 ℃, stops fermenting and turning tank; In fermented liquid after turning tank, adding content is the sulfurous gas of 20～30ppm, then fermented liquid is placed in and under 15～20 ℃ of conditions, again ferments more than 8 months;
5) by the base wine after above-mentioned fermentation under 10 ℃～18 ℃ environment, ageing 1～2 year, during carry out tank switching, clarifying treatment;
6) by ageing good base wine freezing, filter after, sugar addition, alcoholic strength, carry out sterilising treatment after then filtering with ultrafilter, sends into afterwards hold tank;
7) wine after above-mentioned filtration, sterilizing is pumped into filling machine carry out filling, then economy-combat plug, labeling, packing, pawpaw ice wine gets product.
2. the production method of pawpaw ice wine according to claim 1, is characterized in that: Angel grape wine live yeast RV171 or the BV818 above-mentioned steps 3), will first put into 25 ℃ of sucrose water of 8% and activate 20 minutes before use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519230.4A CN103589559A (en) | 2013-10-29 | 2013-10-29 | Production method for chaenomeles speciosa icewine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519230.4A CN103589559A (en) | 2013-10-29 | 2013-10-29 | Production method for chaenomeles speciosa icewine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103589559A true CN103589559A (en) | 2014-02-19 |
Family
ID=50079880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310519230.4A Pending CN103589559A (en) | 2013-10-29 | 2013-10-29 | Production method for chaenomeles speciosa icewine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103589559A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368668A (en) * | 2015-12-09 | 2016-03-02 | 湖南施韵酒业有限公司 | Pickled Papaya wine and preparation method thereof |
| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
| CN107365652A (en) * | 2016-05-12 | 2017-11-21 | 雷炳忠 | A kind of pure natural Fructus Chaenomelis wine brewing method |
| CN108456606A (en) * | 2018-03-29 | 2018-08-28 | 曾令文 | The brewing method of Xuancheng's pawpaw wine |
| CN112586728A (en) * | 2020-12-11 | 2021-04-02 | 陶建杰 | Papaya enzyme and production and processing method of preserved papaya |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100011860A (en) * | 2008-07-25 | 2010-02-03 | 영농조합법인 고운 | Icewine made from korean raspberry and manufacturing process thereof |
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN103351983A (en) * | 2013-08-07 | 2013-10-16 | 云南茅粮酒业集团有限公司 | Chaenomeles wine and preparation process thereof |
-
2013
- 2013-10-29 CN CN201310519230.4A patent/CN103589559A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100011860A (en) * | 2008-07-25 | 2010-02-03 | 영농조합법인 고운 | Icewine made from korean raspberry and manufacturing process thereof |
| CN102304452A (en) * | 2011-09-27 | 2012-01-04 | 大连工业大学 | Berry ice wine and preparation method thereof |
| CN103351983A (en) * | 2013-08-07 | 2013-10-16 | 云南茅粮酒业集团有限公司 | Chaenomeles wine and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 严红光: "宣木瓜酒发酵特性的研究", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368668A (en) * | 2015-12-09 | 2016-03-02 | 湖南施韵酒业有限公司 | Pickled Papaya wine and preparation method thereof |
| CN107365652A (en) * | 2016-05-12 | 2017-11-21 | 雷炳忠 | A kind of pure natural Fructus Chaenomelis wine brewing method |
| CN106635645A (en) * | 2016-12-27 | 2017-05-10 | 江苏省农业科学院 | Dendrobium officinale-mulberry wine and production process thereof |
| CN108456606A (en) * | 2018-03-29 | 2018-08-28 | 曾令文 | The brewing method of Xuancheng's pawpaw wine |
| CN112586728A (en) * | 2020-12-11 | 2021-04-02 | 陶建杰 | Papaya enzyme and production and processing method of preserved papaya |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN102604789A (en) | Production technology of fructus phyllanthi wine | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN102477366A (en) | Yellow peach wine brewing process | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN104312846A (en) | Papaya wine and preparation method thereof | |
| CN103805489A (en) | Processing method for star fruit vinegar | |
| CN103589559A (en) | Production method for chaenomeles speciosa icewine | |
| CN102604786A (en) | Method for preparing crisp plum fruit wine | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| CN104388256A (en) | Glutinous rice wine brewing method | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN104031798A (en) | Production method of lotus leaf fermentation alcoholic drink | |
| CN101481644B (en) | Brewing process for yellow peach wine | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| KR101101229B1 (en) | Persimmon wine with grape and manufacturing method thereof | |
| CN104560527A (en) | Blueberry brandy | |
| CN101392217A (en) | Water melon wine and brewing method thereof | |
| CN102477361A (en) | Method for producing pawpaw wine | |
| CN107488555A (en) | A kind of method for producing applejack without using antioxidant and antiseptic | |
| CN104342336A (en) | Preparation method of peach wine | |
| CN106701387A (en) | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof | |
| CN112126569A (en) | Preparation method of compound mulberry pure juice fermented wine | |
| CN102212445A (en) | Preparation method of litchi sparkling wine | |
| CN107299014A (en) | A kind of wine of longan and preparation method thereof |
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: 20140219 |