CN103642644A - Hippophae rhamnoides ice wine and production method thereof - Google Patents
Hippophae rhamnoides ice wine and production method thereof Download PDFInfo
- Publication number
- CN103642644A CN103642644A CN201310721229.XA CN201310721229A CN103642644A CN 103642644 A CN103642644 A CN 103642644A CN 201310721229 A CN201310721229 A CN 201310721229A CN 103642644 A CN103642644 A CN 103642644A
- Authority
- CN
- China
- Prior art keywords
- fructus hippophae
- wine
- grain
- under
- conditions
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to hippophae rhamnoides ice wine and a production method thereof and belongs to a food processing technology. According to the hippophae rhamnoides ice wine, naturally-frozen hippophae rhamnoides fruits or hippophae rhamnoides fruits which are artificially frozen are screened and impurities including branches and leaves, fruit stems and the like are removed; key technologies of washing, freezing, crushing at a low temperature, carrying out low-temperature solid-state and liquid-state mixed glycolysis for long time, separating, stabilizing, blending, sterilizing at a low temperature and the like are carried out to produce the hippophae rhamnoides ice wine which is enriched with various nutrients, has an obvious hippophae rhamnoides aroma and has good quality. A production process of the product is simple, convenient and easy to control and the environment is clean. In the production process, no pollution, no waste dregs, no waste vapor and no harmful substances are generated; any chemical reagent is not used and the product is safe to eat.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of wine and production method thereof.
Background technology
Sea-buckthorn, another name vinegar willow, yellow acid thorn, acid thorn willow, black thorn, acid thorn, machaka, drought-enduring, anti-blown sand can be survived on salinization soil, is widely used in soil erosion and desertification of land and administers.Sea-buckthorn is the general designation of plant and its fruit.China is that sea buckthorn resources is maximum in the world, and hippophae plant range of distribution area is maximum, and the country of most species, is mainly distributed in North China, northeast and the Northwest, and wherein the sea-buckthorn of Western Areas of Jinlin Province is Chinese sea buckthorn kind.Sea-buckthorn not only has very high nutritive value, and has the important ecological value and economic worth, especially in northwest-north-northeast China networks of shelterbelts construction, has important effect.Fructus Hippophae is rich in trace elements iron, zinc, calcium and the multiple various active substance useful to human body of needed by human, and especially superoxide-dismutase (SOD) content is first of fruit.In sea buckthorn fruit, VC content is high, in every 100g sea buckthorn juice, containing VC 400mg-500mg, has the king's of VC laudatory title.Fructus Hippophae sour-puckery flavor warm in nature, has the scattered silt of invigorating blood circulation, relieving cough and reducing sputum, stomach strengthening and digestion promoting, promotes the production of body fluid to quench thirst, the effect such as clearing away heat to stop diarrhea, cures mainly the illnesss such as wound, lung abscess, cough, maldigestion, high thermal burn the moon, enteritis and dysentery, stomachache, amenorrhoea.Within 1977, ministry of Health of China is formally listed sea-buckthorn in < < Chinese Pharmacopoeia > > first.Afterwards, health ministry announcement sea-buckthorn is medicinal and edible plant.Sea-buckthorn is medicinal and edible plant.Modern medicine study, sea-buckthorn can reduce cholesterol, allevating angina pectoris outbreak, cardiac function enhancing, prevents vitamin C deficiency, stop formation, the Ginseng Extract of carcinogens methyl nitrosamine, the effect such as refresh oneself.Sea-buckthorn has become the important source material of functional food, medicine and other fields.
Summary of the invention
The invention provides a kind of sea-buckthorn wine and production method thereof, to solve nutritive ingredient in the seabuckthorn wine course of processing, destroy the problems such as serious, product special flavour is poor.
The technical scheme that the present invention takes is to comprise the following steps:
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-18 ℃～-23 ℃ freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 1 ℃～3 ℃ is laid in dish,-18 ℃ of environment are placed 1～3h and are frozen to surface, move to-5 ℃～-10 ℃ environment, vibration makes fruit grain loose, drink a grade cold water spray for 1 ℃ again～3 ℃, individual layer fruit grain is laid in dish, be placed in-18 ℃ of environment and freeze 1～3h to surperficial icing, so repeatedly carry out 3～5 times, make Fructus Hippophae grain surface ice sheet 0.2mm～1mm, the Fructus Hippophae grain of processing is stored 2～3 months in-18 ℃～23 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 20min～40min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 0 ℃～3 ℃ conditions, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 5%～40%, add white sugar, stir, sugar is all dissolved, in operating process, keep 0 ℃～5 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 8 ℃～10 ℃ solid-state glycolysis 90～120d of insulation of fermentor tank, by the material tank switching after glycolysis, under 8 ℃～10 ℃ conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 8 ℃～10 ℃ tap water washings 2～3 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 0.5%～1.5% of sugared content, stir, the splash food grade alcohol of 1mm～2mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed under 10 ℃～12 ℃ conditions and be incubated liquid glycolysis 60～90d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 10 ℃～12 ℃ conditions, obtain fermented liquid, 5 ℃～8 ℃ clean environments are placed 6d, draw supernatant liquor, 0 ℃～4 ℃ clean environments are placed 6d, draw supernatant liquor ,-2 ℃～-3 ℃ clean environments are placed 5～7d, then under-2 ℃～-3 ℃ conditions, with 0.2 μ m～0.5 μ m filtering membrane separating clarifying, process, then be placed in-0.5 ℃～-1 ℃ clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, 3～12 months stabilization treatment wine 80%～90% of learning from else's experience by mass percentage, 13～24 months stabilization treatment wine 20%～10%, mix under 10 ℃～18 ℃ conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.22 μ m～0.3 μ m, then sterile filling sealing.
Product of the present invention total plate count≤30 cfu/g, coliform≤3 MPN/100g, pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) must not detect, product presents glossy faint yellow, mouthfeel is mellow, and micro-sour and astringent, aftertaste is long, capable of direct drinking, there is special sea-buckthorn fragrance.
Advantage of the present invention: adopt cryogenic pulverization, the long-time solid-state and liquid gordian technique production sea-buckthorn wines such as glycolysis, cryostatic stabilization, low temperature degerming that mix of low temperature, extract to greatest extent and retain natural nutrient component and flavour substances in sea-buckthorn, product is rich in various nutrients, there is obvious sea-buckthorn fragrance, best in quality.Utilize segmentation stabilization treatment wine allotment the finished product, not only product special flavour is strong, nutritious, shortens the finished wine ageing time.Product processes is simple and easy to operate, and clean environment is pollution-free in production process, without waste residue, waste vapour and objectionable impurities, produces; Do not use any chemical reagent, product edible safety.Widen sea-buckthorn Application Areas, improve sea-buckthorn utilising efficiency.Product processes is simple and easy to operate, process is clean, without harmful secondary metabolite, generates.Products taste is good, and local flavor is pure, has higher economic benefit and social benefit and vast potential for future development.
Embodiment
Following experimental example high reactivity yeast saccharomyces cerevisiae used adopts: Guangdong Dan Baoli Yeast Co., Ltd or Angel Yeast Co.,Ltd produce high reactivity yeast saccharomyces cerevisiae, and quality product meets the specification of quality of yeast for GB/T20886 food-processing.
Embodiment 1
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-18 ℃ of freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 1 ℃ is laid in dish,-18 ℃ of environment are placed 1h and are frozen to surface, move to-5 ℃ of environment, and vibration makes fruit grain loose, again drink a grade cold water spray for 1 ℃, individual layer fruit grain is laid in dish, is placed in-18 ℃ of environment and freezes 1h to surperficial icing, so repeatedly carries out 3 times, make Fructus Hippophae grain surface ice sheet 0.2mm, the Fructus Hippophae grain of processing is stored 2 months in-18 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 20min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 0 ℃ of condition, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 5%, add white sugar, stir, sugar is all dissolved, in operating process, keep 0 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 8 ℃ of solid-state glycolysis 90d of insulation of fermentor tank, by the material tank switching after glycolysis, under 8 ℃ of conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 8 ℃ of tap water washings 2 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 0.5% of sugared content, stir, the splash food grade alcohol of 1mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed in and under 10 ℃ of conditions, be incubated liquid glycolysis 60d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 10 ℃ of conditions, obtain fermented liquid, 5 ℃ of clean environments are placed 6d, draw supernatant liquor, 0 ℃ of clean environment is placed 6d, draw supernatant liquor ,-2 ℃ of clean environments are placed 5d, then under-2 ℃ of conditions, with 0.2 μ m filtering membrane separating clarifying, process, then be placed in-0.5 ℃ of clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, get by mass percentage 80%, 13 month stabilization treatment wine 20% of 3 months stabilization treatment wine, mix under 10 ℃ of conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.22 μ m, then sterile filling sealing.
Product of the present invention total plate count≤30 cfu/g, coliform≤3 MPN/100g, pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) must not detect, product presents glossy faint yellow, mouthfeel is mellow, and micro-sour and astringent, aftertaste is long, capable of direct drinking, there is special sea-buckthorn fragrance.
Embodiment 2
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-18 ℃ of freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 3 ℃ is laid in dish,-18 ℃ of environment are placed 3h and are frozen to surface, move to-10 ℃ of environment, and vibration makes fruit grain loose, again drink a grade cold water spray for 3 ℃, individual layer fruit grain is laid in dish, is placed in-18 ℃ of environment and freezes 3h to surperficial icing, so repeatedly carries out 5 times, make Fructus Hippophae grain surface ice sheet 1mm, the Fructus Hippophae grain of processing is stored 3 months in～23 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 40min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 3 ℃ of conditions, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 40%, add white sugar, stir, sugar is all dissolved, in operating process, keep 5 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 10 ℃ of solid-state glycolysis 120d of insulation of fermentor tank, by the material tank switching after glycolysis, under 10 ℃ of conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 10 ℃ of tap water washings 3 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 1.5% of sugared content, stir, the splash food grade alcohol of 2mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed in and under 12 ℃ of conditions, be incubated liquid glycolysis 90d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 12 ℃ of conditions, obtain fermented liquid, 8 ℃ of clean environments are placed 6d, draw supernatant liquor, 4 ℃ of clean environments are placed 6d, draw supernatant liquor ,-3 ℃ of clean environments are placed 7d, then under-3 ℃ of conditions, with 0.5 μ m filtering membrane separating clarifying, process, then be placed in-1 ℃ of clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, get by mass percentage 90%, 18 month stabilization treatment wine 10% of 7 months stabilization treatment wine, mix under 18 ℃ of conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.3 μ m, then sterile filling sealing.
Product of the present invention total plate count≤30 cfu/g, coliform≤3 MPN/100g, pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) must not detect, product presents glossy faint yellow, mouthfeel is mellow, and micro-sour and astringent, aftertaste is long, capable of direct drinking, there is special sea-buckthorn fragrance.
Embodiment 3
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-20 ℃ of freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 2 ℃ is laid in dish,-18 ℃ of environment are placed 2h and are frozen to surface, move to-8 ℃ of environment, and vibration makes fruit grain loose, again drink a grade cold water spray for 2 ℃, individual layer fruit grain is laid in dish, is placed in-18 ℃ of environment and freezes 2h to surperficial icing, so repeatedly carries out 4 times, make Fructus Hippophae grain surface ice sheet 0.6mm, the Fructus Hippophae grain of processing is stored 2.5 months in-20 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 30min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 1.5 ℃ of conditions, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 22%, add white sugar, stir, sugar is all dissolved, in operating process, keep 2.5 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 9 ℃ of solid-state glycolysis 105d of insulation of fermentor tank, by the material tank switching after glycolysis, under 9 ℃ of conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 9 ℃ of tap water washings 3 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 1% of sugared content, stir, the splash food grade alcohol of 1.5mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed in and under 11 ℃ of conditions, be incubated liquid glycolysis 75d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 11 ℃ of conditions, obtain fermented liquid, 6 ℃ of clean environments are placed 6d, draw supernatant liquor, 2 ℃ of clean environments are placed 6d, draw supernatant liquor ,-2.5 ℃ of clean environments are placed 6d, then under-2.5 ℃ of conditions, with 0.3 μ m filtering membrane separating clarifying, process, then be placed in-0.7 ℃ of clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, get by mass percentage 85%, 24 month stabilization treatment wine 15% of 12 months stabilization treatment wine, mix under 14 ℃ of conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.3 μ m, then sterile filling sealing.
Product of the present invention total plate count≤30 cfu/g, coliform≤3 MPN/100g, pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) must not detect, product presents glossy faint yellow, mouthfeel is mellow, and micro-sour and astringent, aftertaste is long, capable of direct drinking, there is special sea-buckthorn fragrance.
Claims (2)
1. a sea-buckthorn wine, it is characterized in that being obtained by following method:
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-18 ℃～-23 ℃ freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 1 ℃～3 ℃ is laid in dish,-18 ℃ of environment are placed 1～3h and are frozen to surface, move to-5 ℃～-10 ℃ environment, vibration makes fruit grain loose, drink a grade cold water spray for 1 ℃ again～3 ℃, individual layer fruit grain is laid in dish, be placed in-18 ℃ of environment and freeze 1～3h to surperficial icing, so repeatedly carry out 3～5 times, make Fructus Hippophae grain surface ice sheet 0.2mm～1mm, the Fructus Hippophae grain of processing is stored 2～3 months in-18 ℃～23 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 20min～40min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 0 ℃～3 ℃ conditions, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 5%～40%, add white sugar, stir, sugar is all dissolved, in operating process, keep 0 ℃～5 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 8 ℃～10 ℃ solid-state glycolysis 90～120d of insulation of fermentor tank, by the material tank switching after glycolysis, under 8 ℃～10 ℃ conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 8 ℃～10 ℃ tap water washings 2～3 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 0.5%～1.5% of sugared content, stir, the splash food grade alcohol of 1mm～2mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed under 10 ℃～12 ℃ conditions and be incubated liquid glycolysis 60～90d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 10 ℃～12 ℃ conditions, obtain fermented liquid, 5 ℃～8 ℃ clean environments are placed 6d, draw supernatant liquor, 0 ℃～4 ℃ clean environments are placed 6d, draw supernatant liquor ,-2 ℃～-3 ℃ clean environments are placed 5～7d, then under-2 ℃～-3 ℃ conditions, with 0.2 μ m～0.5 μ m filtering membrane separating clarifying, process, then be placed in-0.5 ℃～-1 ℃ clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, 3～12 months stabilization treatment wine 80%～90% of learning from else's experience by mass percentage, 13～24 months stabilization treatment wine 20%～10%, mix under 10 ℃～18 ℃ conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.22 μ m～0.3 μ m, then sterile filling sealing.
2. the production method of a kind of sea-buckthorn wine as claimed in claim 1, is characterized in that comprising the following steps:
(1) Fructus Hippophae screening and freezing processing
For the sea buckthorn fruit that originates from Western Areas of Jinlin Province Chinese sea buckthorn kind, pluck after snow annual 11～December, remove the not edible impurity such as branches and leaves, carpopodium, weeds, temperature-15 ℃ following winters is can outdoor cover standby in the storage of sombre place, temperature during higher than-15 ℃ airtight package to be placed on-18 ℃～-23 ℃ freezing storages of freezer standby; For the fresh Fructus Hippophae that freezes front harvesting autumn, drinking individual layer fruit grain after grade cold water spray washing for 1 ℃～3 ℃ is laid in dish,-18 ℃ of environment are placed 1～3h and are frozen to surface, move to-5 ℃～-10 ℃ environment, vibration makes fruit grain loose, drink a grade cold water spray for 1 ℃ again～3 ℃, individual layer fruit grain is laid in dish, be placed in-18 ℃ of environment and freeze 1～3h to surperficial icing, so repeatedly carry out 3～5 times, make Fructus Hippophae grain surface ice sheet 0.2mm～1mm, the Fructus Hippophae grain of processing is stored 2～3 months in-18 ℃～23 ℃;
(2) cryogenic pulverization and solid-liquid mixing glycolysis
Natural negative catalysis 20min～40min under the Fructus Hippophae grain room temperature that step () is obtained, after the surperficial nilas of fruit grain is loosening, beat gently and vibrate and remove nilas and trash ice bits, rubbing fruit grain under 0 ℃～3 ℃ conditions, make pericarp and pulp crushing, guarantee that seed of Fructus Hippophae is complete without broken simultaneously, by the mass percent of broken consequence grain 5%～40%, add white sugar, stir, sugar is all dissolved, in operating process, keep 0 ℃～5 ℃ of temperature of charge, prevent effective constituent Oxidative demage, then be placed in 8 ℃～10 ℃ solid-state glycolysis 90～120d of insulation of fermentor tank, by the material tank switching after glycolysis, under 8 ℃～10 ℃ conditions, making beating removes seed of Fructus Hippophae, slurry returns to fermentor tank, seed of Fructus Hippophae adds 8 ℃～10 ℃ tap water washings 2～3 times by its equal in quality, washings Hui Tian is in fermentor tank, detect mixed material pol, the high reactivity yeast saccharomyces cerevisiae that adds activated processing by 0.5%～1.5% of sugared content, stir, the splash food grade alcohol of 1mm～2mm of surface carries out sealed cans and presses down miscellaneous bacteria and process, then be placed under 10 ℃～12 ℃ conditions and be incubated liquid glycolysis 60～90d,
(3) separation and stabilization treatment
In step (two), obtain sea-buckthorn karusen, expression separation slagging-off under 10 ℃～12 ℃ conditions, obtain fermented liquid, 5 ℃～8 ℃ clean environments are placed 6d, draw supernatant liquor, 0 ℃～4 ℃ clean environments are placed 6d, draw supernatant liquor ,-2 ℃～-3 ℃ clean environments are placed 5～7d, then under-2 ℃～-3 ℃ conditions, with 0.2 μ m～0.5 μ m filtering membrane separating clarifying, process, then be placed in-0.5 ℃～-1 ℃ clean environment and be sealed in wine storing jar and place, promote wine body stable;
(4) allotment, low temperature degerming
In step (three), wine storing jar is emitted throw out by bottom, draw clarification wine liquid, 3～12 months stabilization treatment wine 80%～90% of learning from else's experience by mass percentage, 13～24 months stabilization treatment wine 20%～10%, mix under 10 ℃～18 ℃ conditions and remove the degerming of mycoderm filter at low temperature by aperture 0.22 μ m～0.3 μ m, then sterile filling sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310721229.XA CN103642644B (en) | 2013-12-24 | 2013-12-24 | Hippophae rhamnoides ice wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310721229.XA CN103642644B (en) | 2013-12-24 | 2013-12-24 | Hippophae rhamnoides ice wine and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103642644A true CN103642644A (en) | 2014-03-19 |
| CN103642644B CN103642644B (en) | 2014-11-12 |
Family
ID=50247932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310721229.XA Active CN103642644B (en) | 2013-12-24 | 2013-12-24 | Hippophae rhamnoides ice wine and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103642644B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085722A (en) * | 2016-08-24 | 2016-11-09 | 广东中科国丝生物科技有限公司 | A kind of ice Mulberry red wine made of Fructus Mori |
| CN114931197A (en) * | 2022-05-20 | 2022-08-23 | 青海安普生物科技有限公司 | Preparation method of sea-buckthorn thick pulp |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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
- 2013-12-24 CN CN201310721229.XA patent/CN103642644B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|
| 叶万军: "沙棘冰酒加工工艺", 《北方园艺》 * |
| 李树志等: "发酵条件对沙棘冰酒品质的影响", 《食品与机械》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085722A (en) * | 2016-08-24 | 2016-11-09 | 广东中科国丝生物科技有限公司 | A kind of ice Mulberry red wine made of Fructus Mori |
| CN114931197A (en) * | 2022-05-20 | 2022-08-23 | 青海安普生物科技有限公司 | Preparation method of sea-buckthorn thick pulp |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103642644B (en) | 2014-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102776098B (en) | Kiwifruit wine and method for brewing same | |
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN100463617C (en) | Processing method for natural bamboo juice beverage | |
| CN105192798A (en) | Compound enzyme beverage and preparation method thereof | |
| CN102511887B (en) | Preparation method of sea-tangle biological beverage | |
| CN105265969A (en) | Polyphyletic enzyme beverage and preparation method thereof | |
| CN106244380A (en) | A kind of production method of sea buckthorn fruit wine | |
| CN106867793A (en) | A kind of brewing method of ice pear wine | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN104017691B (en) | The brewing method of shizandra berry fruit wine | |
| CN103300322A (en) | Preparation method of pickled rutabaga | |
| CN105432905A (en) | Ginkgo ferment-filled chocolate and preparation method thereof | |
| CN105011045A (en) | Preparation method of vitis amurensis whole-fruit fermentation product | |
| CN103642644B (en) | Hippophae rhamnoides ice wine and production method thereof | |
| CN104845812A (en) | Fruit wine containing orange brandy and preparation method of fruit wine | |
| CN110283686A (en) | A kind of Chinese pear Chinese medicine compound fruit wine production technology | |
| CN114045193B (en) | Preparation method of combined production biochar of high-calcium sea-red fruit beverage | |
| CN108410636A (en) | A kind of preparation method with the dragon fruit blueberry compound fruit wine for being depressured eyesight-improving health care function function | |
| CN103549585B (en) | Production method for vinegar beverage capable of reducing blood pressure | |
| CN104839811A (en) | Partially fermented mulberry leaf and Chinese wolfberry fruit juice helpful for alleviating vomitus gravidarum and a preparation method thereof | |
| CN104839810A (en) | High-altitude hypoxia resistance enhancing partially fermented rhodiola rosea and Chinese wolfberry fruit juice and preparation method thereof | |
| CN107788320A (en) | A kind of passion fruit solid beverage and preparation method thereof | |
| CN107048359A (en) | Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof | |
| CN1195424C (en) | Process for producing juice from buckwheat buds and flowers | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |