CN103881885A - Method for improving non-biological stability of alcoholic drink mixed with fruit juice - Google Patents
Method for improving non-biological stability of alcoholic drink mixed with fruit juice Download PDFInfo
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- CN103881885A CN103881885A CN201410130900.8A CN201410130900A CN103881885A CN 103881885 A CN103881885 A CN 103881885A CN 201410130900 A CN201410130900 A CN 201410130900A CN 103881885 A CN103881885 A CN 103881885A
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Abstract
The invention provides a method for improving non-biological stability of alcoholic drink mixed with fruit juice. The method includes the following steps: using edible alcohol with alcohol content of 50-60%vol or kaoliang spirit with alcohol content of 50-60%vol as base wine, adding medicine and food homologous materials in the base wine and soaking for 15-45 days; extracting a soak solution, and adding water to reduce the alcohol content of the soak solution to 15-30%vol; adding chitosan with weight ratio of 0.06-0.01%or bentonite solution with weight ratio of 0.9-0.11%, stirring completely and evenly, stewing for 46-49 hours, and filtering by using a diatomite filter; regulating the alcohol content of the filtrate to the necessary alcohol content of finished product wine by using 95%vol edible alcohol or 60%vol kaoliang spirit, filtering for one time and bottling. The method provided by the invention increases no equipment investment, can achieve a good clarifying effect by using the existing diatomite filter of a factory of alcoholic drink mixed with fruit juice, and greatly prolongs the shelf life of a product of alcoholic drink mixed with fruit juice.
Description
Technical field
The present invention relates to a kind of method that improves alcoholic drink mixed with fruit juice non-biostability, belong to foods processing technique.
Background technology
Alcoholic drink mixed with fruit juice is taking liquor, fermented wine or edible ethanol as wine base, adds raw material or the foodstuff additive of edible or medicine-food two-purpose (meeting relevant regulations), allocates, mixes or reprocess, and makes a kind of alcoholic drink that changes former base wine style.National most alcoholic drink mixed with fruit juice products still use traditional infusion method (to comprise cold-maceration now, hot dipping method) produce, complicated component in soak solution, contain carbohydrate, fat, protein, pectin, the multiple organic and inorganics such as polyphenol, these materials are in temperature, acidity, the physico chemical factors such as ethanol concn change or when time lengthening, because the balance between colloid is broken, under the impact of Intermolecular Forces, can produce each other polymerization, time one length will produce throw out, destroy the non-biostability of product, shorten the product shelf phase, have a strong impact on quality product.Producer is in order to address this problem, and generally takes one or more in following methods to combine and processes: the one, and freezing and filtering; The 2nd, chitosan or bentonite clarification filtration; The 3rd, membrane filtration; The 4th, charcoal absorption.Patent of invention CN103122303A has announced a kind of defecation method of alcoholic drink mixed with fruit juice, adopt above-mentioned 1,2,4 three kind of method combine and process, effective, but owing to wanting freezing and filtering, energy consumption is larger, and will increase refrigerating apparatus, invests larger.Membrane filtration effect is also fine, but efficiency is not high, will increase equally facility investment.
Traditional alcoholic drink mixed with fruit juice production technique, the edible ethanol of the general 50～60%vol of use or liquor soak integration of drinking and medicinal herbs material, and the ratio of medicinal material and base wine is generally higher than 10 ﹪, and the wine degree of finished wine is between 20～50%vol, most of lower than 40%vol, medicinal material content is lower than 2 ﹪.The middle-size and small-size alcoholic drink mixed with fruit juice of major part factory is due to condition restriction, there is no freezing or advanced filter plant, exactly soak solution wine degree is reduced to the required wine degree of finished wine, then adds the clarification of the finings such as bentonite or chitosan, recycle silicon algae soil filter or cotton cake filtering machine filter.The finished product alcoholic drink mixed with fruit juice of producing so generally only has the stationary phase of 3～6 months, within when winter, temperature was lower 1 to 2 months, will produce a large amount of throw outs.Finished wine wine degree is lower, and medicinal material content is higher, and the non-biostability of wine is poorer, and the time cycle that produces secondary sedimentation is just shorter.When its reason is immersion, base wine wine degree is higher, alcohol soluble substance in raw material is easily dissolved out, in the time of wine degree and temperature decline, alcohol soluble substance solubleness reduces, first from wine, separate out, these materials that separate out are due to the impact of Intermolecular Forces, the material such as the protein in sorbing liquor, polysaccharide, polyphenol, pectin again, throw out has just produced at leisure, has a strong impact on quality product.A kind of defecation method of white wine degree of falling is disclosed in patent documentation, the method settling time need more than 6 months, because of settling time long, enterprise needs a large amount of containers to meet Production requirement in producing, and occupied ground is large, invests also large, production cycle is long, and efficiency is low.And in temperature high summer, clarifying effect is bad, floss is many.The clarification of alcoholic drink mixed with fruit juice is much more complicated than white wine clarification, and difficulty is larger.
Summary of the invention
The object of the invention is in the situation that not increasing facility investment, a kind of defecation method of alcoholic drink mixed with fruit juice is provided, improving the non-biostability of alcoholic drink mixed with fruit juice, significantly extend the shelf-lives of alcoholic drink mixed with fruit juice product, is the unsettled a great problem of middle-size and small-size alcoholic drink mixed with fruit juice factory's solution alcoholic drink mixed with fruit juice product quality.
For achieving the above object, the present invention adopts following technical scheme: a kind of method that improves alcoholic drink mixed with fruit juice non-biostability, using the edible ethanol of wine degree 50～60%vol or 50～60%vol Kaoliang spirit as base wine, in base wine, add integration of drinking and medicinal herbs material to soak 15～45 days; Extract soak solution, add water and reduce soak solution wine degree to 15～30%vol; Add again the bentonite solution of weight ratio 0.06～0.1 ‰ chitosan or 0.9～1.1 ‰ to stir, leave standstill 46～49 hours, filter with diatomite filter; Filtrate is adjusted to the required wine degree of finished wine with edible ethanol or the 60%vol Kaoliang spirit of 95%vol, refilters once and can bottle.
It is gordian technique that the inventive method reduces soak solution wine degree, reduces too many or reduces not, all can not reach promising result, and by long-term experiment and comparative study, taking finished wine wine degree as benchmark, it is best that soak solution wine degree reduces by 15～25%vol.
The present invention has following positively effect compared with traditional technology: adopt the inventive method, do not increase facility investment, utilize the existing diatomite filter of alcoholic drink mixed with fruit juice factory, can reach good clarifying effect, compare and use freezing defecation method, at least can save facility investment 20～300,000 yuan, calculate by 500 middle-size and small-size alcoholic drink mixed with fruit juice factories in the whole nation, can save facility investment more than 100,000,000 yuan; And significantly extend the shelf-lives of alcoholic drink mixed with fruit juice product, and the quality (color) of the method on alcoholic drink mixed with fruit juice finished wine affects minimum, simple to operate, with short production cycle, and efficiency is high, is especially applicable to the need of production of middle-size and small-size alcoholic drink mixed with fruit juice factory.
Embodiment
Embodiment 1
95% edible ethanol is diluted with water to 50%～60%vol as alcoholic drink mixed with fruit juice soak solution, the integration of drinking and medicinal herbs material of weight ratio 15 ﹪ (as Chinese yam, dried orange peel, rhizoma zingiberis, cassia bark etc.) is put into soak solution and soak 20～40 days; Extract soak solution, add water soak solution is diluted to 23%～28%vol, then add the bentonite solution of weight ratio 0.06～0.1 ‰ chitosan solution or 0.9～1.1 ‰ to stir, leave standstill 48 hours, filter with diatomite filter; With 95%vol edible ethanol by filter after soak solution be adjusted to 45%vol, refilter once the sample 3 of bottling to obtain.
Embodiment 2
Be that 60%vol Kaoliang spirit (base wine 1.2 ‰ activated carbon treatment 24 hours is filtered), as alcoholic drink mixed with fruit juice soak solution, is put into soak solution by the integration of drinking and medicinal herbs material of weight ratio 10 ﹪ (as Chinese yam, dried orange peel, rhizoma zingiberis, cassia bark etc.) and soaked 20～30 days by base wine; Extract soak solution, adding water soak solution dilution is 16～20%vol, then adds the bentonite solution of 0.06～0.1 ‰ chitosan solution or 1 ‰ to stir, and leaves standstill and filters with diatomite filter after 46 hours; Soak solution after filtering is adjusted to 35%vol, the sample 4 of bottling to obtain with the Kaoliang spirit of 60%vol.
For inspection effect of the present invention, alcoholic drink mixed with fruit juice and specific embodiments of the invention (sample 3,4) that traditional technology is produced are carried out contrast experiment, place at normal temperatures respectively 1～18 month, place 1～6 day under zero degree, observe the clarity of alcoholic drink mixed with fruit juice.
Comparative example 1, base wine are 60%vol edible ethanol, the alcoholic drink mixed with fruit juice of producing by traditional technology, wine degree 45%vol.Bottling obtains sample 1.
Comparative example 2, base wine are 60%vol Kaoliang spirit, the alcoholic drink mixed with fruit juice of producing by traditional technology, wine degree 35%vol.Bottling obtains sample 2.
Experimental result is as shown in table 1, table 2:
Under table 1, normal temperature, place 1～18 month
| Sample number into spectrum | Place January | Place February | Place March | Place June | Place December | Place 18 months |
| 1 | Clarification | Clarification | A small amount of precipitation | Precipitation | A large amount of precipitations | A large amount of precipitations |
| 2 | Clarification | Clarification | A small amount of precipitation | Precipitation | A large amount of precipitations | A large amount of precipitations |
| 3 | Clarification | Clarification | Clarification | Clarification | Clarification | Clarification |
| 4 | Clarification | Clarification | Clarification | Clarification | Clarification | Clarification |
At table 2,0 DEG C, place 1-6 days
| Sample number into spectrum | Place 1 day | Place 2 days | Place 3 days | Place 4 days | Place 5 days | Place 6 days |
| 1 | Muddy | Muddy | Turbidity and precipitation | Turbidity and precipitation | A large amount of precipitations | A large amount of precipitations |
| 2 | Muddy | Muddy | Turbidity and precipitation | Turbidity and precipitation | A large amount of precipitations | A large amount of precipitations |
| 3 | Clarification | Clarification | Clarification | Clarification | Clarification | Microprecipitation |
| 4 | Clarification | Clarification | Clarification | Clarification | Clarification | Microprecipitation |
Can learn from observed data above, the alcoholic drink mixed with fruit juice that adopts method therefor of the present invention to produce, has obviously improved the non-biostability of alcoholic drink mixed with fruit juice, reaches good clarifying effect, can greatly extend the time that alcoholic drink mixed with fruit juice secondary sedimentation produces, and places 18 months sediment-frees under normal temperature.
Claims (1)
1. a method that improves alcoholic drink mixed with fruit juice non-biostability, is characterized in that: using the edible ethanol of wine degree 50～60%vol or 50～60%vol Kaoliang spirit as base wine, add integration of drinking and medicinal herbs material to soak in base wine 15～45 days; Extract soak solution, add water and reduce soak solution wine degree to 15～30%vol; Add again the bentonite solution of weight ratio 0.06～0.1 ‰ chitosan or 0.9～1.1 ‰ to stir, leave standstill 46～49 hours, filter with diatomite filter; Filtrate is adjusted to the required wine degree of finished wine with edible ethanol or the 60%vol Kaoliang spirit of 95%vol, refilters once and can bottle.
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| CN201410130900.8A CN103881885A (en) | 2014-04-02 | 2014-04-02 | Method for improving non-biological stability of alcoholic drink mixed with fruit juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834032A (en) * | 2017-02-13 | 2017-06-13 | 陈波 | The application of gout health care product or medicament is controlled in a kind of alcoholic drink mixed with fruit juice, preparation method and its preparation |
| CN108587841A (en) * | 2018-04-18 | 2018-09-28 | 江南大学 | A kind of chu chrysanthemum alcoholic drink mixed with fruit juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106834032A (en) * | 2017-02-13 | 2017-06-13 | 陈波 | The application of gout health care product or medicament is controlled in a kind of alcoholic drink mixed with fruit juice, preparation method and its preparation |
| CN108587841A (en) * | 2018-04-18 | 2018-09-28 | 江南大学 | A kind of chu chrysanthemum alcoholic drink mixed with fruit juice and preparation method thereof |
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Application publication date: 20140625 |