CN103937645A - Sargassum furiforme/pineapple composite fruit wine and preparation method thereof - Google Patents
Sargassum furiforme/pineapple composite fruit wine and preparation method thereof Download PDFInfo
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- CN103937645A CN103937645A CN201410203763.6A CN201410203763A CN103937645A CN 103937645 A CN103937645 A CN 103937645A CN 201410203763 A CN201410203763 A CN 201410203763A CN 103937645 A CN103937645 A CN 103937645A
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- pineapple
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- sargassum fusiforme
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Abstract
The invention discloses a Sargassum furiforme/pineapple composite fruit wine and a preparation method thereof. The argassum furiforme/pineapple composite fruit wine is characterized by comprising Sargassum furiforme and pineapple, wherein the mass ratio of the Sargassum furiforme extracting solution to the pineapple juice is 1:(0.5-1.5). The preparation method comprises the following steps: (1) preparing the Sargassum furiforme extracting solution; (2) preparing the pineapple juice; (3) mixing the Sargassum furiforme extracting solution and pineapple juice to constitute fermentation mash, adding sodium metabisulfite, and adding an activated yeast solution; (4) carrying out primary fermentation; (5) filtering, remove the wine stillage, and carrying out secondary fermentation; (6) filtering out the unblended wine of the composite fruit wine, and blending; and (7) filling and sterilizing. The wine is bright and fresh light yellow, has the fruit aroma of the pineapple and the alcohol aroma of the fermented wine, has the advantages of harmonized and smooth aroma and unique flavor, integrates the nutrition and health-care functions of the Sargassum furiforme and pineapple, promotes the development and utilization of tropical fruits, and opens up a new way for rational development and comprehensive utilization of the seaweed Sargassum furiforme.
Description
Technical field
The present invention relates to a kind of Sargassum fusiforme pineapple compound wine and preparation method thereof.
Background technology
Sargassum fusiforme is a kind of algae moving in ocean, is under the jurisdiction of phaeophyta, Sargassaceae, Sargassum.Another name leaflet marine alga, brave chief of a tribe's dish, deer horn point, edible seaweed bud, goat milk, extra large barley etc. are a kind of important medicine-food two-purpose marine algas.Clinical study in modern age shows that Sargassum fusiforme has the immunizing power of raising, prevention cerebral thrombosis, myocardial infarction, radioprotective, alleviation lather mood and improves the several functions such as anaemia aspect diseases prevention and treatment.
Pineapple formal name used at school pineapple, is also yellow pears, kind pears, reveals pocket, that Suo of mother-in-law etc.Its saccharic acid content is moderate, give off a strong fragrance, be of high nutritive value, and is the very good material of wine brewing.Modernology studies have shown that, Traumanase use in medical treatment contained in pineapple juice is very wide, it all has obvious effect to digesting protein, treatment bronchitis, and it can dissolve the thrombus that causes heart attack, formation that can also anti-hemostasis suppository, thus greatly reduce heart patient's mortality ratio.
Summary of the invention
The object of this invention is to provide a kind of Sargassum fusiforme pineapple compound wine.
Another object of the present invention is to provide a kind of preparation method of Sargassum fusiforme pineapple compound wine.
The present invention for the technical scheme that its technical problem of solution adopts is:
A kind of Sargassum fusiforme pineapple compound wine, is characterized in that: comprise Sargassum fusiforme and pineapple, Sargassum fusiforme extracting solution and pineapple juice mass ratio are 1:0.5～1.5.
The method of a kind of Sargassum fusiforme pineapple compound wine described in preparation, is characterized in that, its step is as follows:
(1) prepare Sargassum fusiforme extracting solution: by after 80 DEG C of oven dry of Sargassum fusiforme, wear into 80 order～100 order fine powders; Sargassum fusiforme mixes by the mass ratio of l:8～10 with water, and it is water-bath 8～10h at 5.6～6.0,60 DEG C that organic acid is adjusted acidity to pH value, and filtration, the de-raw meat of 2% gac, obtain Sargassum fusiforme extracting solution;
(2) prepare pineapple juice: peeling after pineapple is cleaned, be cut into small pieces, carry out fragmentation with crusher, through 200 object filter-cloth filterings, obtain pineapple juice;
(3) Sargassum fusiforme extracting solution is mixed with the mass ratio of 1:0.5～1.5 with pineapple juice, composition karusen, add Sodium Pyrosulfite, the add-on of Sodium Pyrosulfite is counted 80～120mg/L with Free sulfur dioxide, add sucrose pol to be adjusted to 20～24 ° of Brix, adjusting acidity to pH value with citric acid is 3.0～5.0, then adds the yeast soln of activation;
(4) Primary Fermentation: the leavening temperature of Primary Fermentation is 18～22 DEG C, 6～8 days time;
(5) filtration and secondary fermentation: after filtration, remove schlempe, carry out secondary fermentation, 8～12 DEG C of temperature controls, the secondary fermentation time is 30～40 days;
(6) combined filtration and allotment: the former wine of compound fruit wine filters, then allocates, and makes its conformance with standard, and wine degree is 10～12%, and sugar addition is 5～6%;
(7) filling and sterilizing: adopt glass bottle wine, oak plug sealing, sterilizing adopts pasteurization.
The described organic acid of step (1) is citric acid.
The yeast soln preparation method of the described activation of step (2): the sugared aqueous solution that is 5% by the mass concentration of Angel active yeast and its 10 times of quality is even, 38～40 DEG C of activation 20～40 minutes, obtains the yeast soln of activation.
The invention has the beneficial effects as follows: product appearance of the present invention is bright, pure and fresh faint yellow, have the sweet-smelling of pineapple fruital and fermented wine concurrently, fragrance is coordinated mellow and full, unique flavor, and combine the nutrition and health care effect of Sargassum fusiforme and pineapple, the exploitation of tropical fruit pineapple are promoted, also for new way has been opened up in rationalization exploitation and the comprehensive utilization of marine alga Sargassum fusiforme.
Embodiment
Below by specific embodiment, method of the present invention is described, but the present invention is not limited thereto.
A kind of Sargassum fusiforme pineapple compound wine, is characterized in that: comprise Sargassum fusiforme and pineapple, Sargassum fusiforme extracting solution and pineapple juice mass ratio are 1:0.5～1.5.
Following examples are all with above-mentioned raw materials, are prepared according to mass percent.
Embodiment mono-:
By after 80 DEG C of oven dry of Sargassum fusiforme, wear into 80 order fine powders.Sargassum fusiforme mixes by the mass ratio of l:8 with water. and it is water-bath 8h at 5.6,60 DEG C that organic acid is adjusted acidity to pH value, and filtration, the de-raw meat of 2% gac, obtain Sargassum fusiforme extracting solution.
Peeling after pineapple is cleaned, is cut into small pieces, and carries out fragmentation with crusher, through 200 object filter-cloth filterings, obtains pineapple juice.
Sargassum fusiforme extracting solution is mixed with the ratio of 1:0.5 with pineapple juice, composition karusen, add Sodium Pyrosulfite, the add-on of Sodium Pyrosulfite is counted 80mg/L with Free sulfur dioxide, add sucrose pol to be adjusted to 20 Brix, adjusting acidity to pH value with citric acid is 3.0, then add the yeast soln of activation, the yeast soln preparation method of described activation: the sugared aqueous solution that is 5% by the mass concentration of Angel active yeast and its 10 times of quality is even, at 38～40 DEG C of activation 20-40 minute, obtain the yeast soln of activation.
The leavening temperature of Primary Fermentation is 18 DEG C, 6 days time.
After filtration, remove schlempe, carry out secondary fermentation, 8 DEG C of temperature controls, the secondary fermentation time is 30 days.
The former wine of compound fruit wine filters, then allocates, and makes its conformance with standard, and wine degree is 10%, and sugar addition is 5%.
Filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization.
Embodiment bis-:
By after 80 DEG C of oven dry of Sargassum fusiforme, wear into 100 order fine powders.Sargassum fusiforme mixes by the mass ratio of l:9 with water. and it is water-bath 9h at 5.8,60 DEG C that organic acid is adjusted acidity to pH value, and filtration, the de-raw meat of 2% gac, obtain Sargassum fusiforme extracting solution.
Peeling after pineapple is cleaned, is cut into small pieces, and carries out fragmentation with crusher, through 200 object filter-cloth filterings, obtains pineapple juice.
Sargassum fusiforme extracting solution is mixed with the ratio of 1:1 with pineapple juice, composition karusen, add Sodium Pyrosulfite, the add-on of Sodium Pyrosulfite is counted 90mg/L with Free sulfur dioxide, add sucrose pol to be adjusted to 22 Brix, adjusting acidity to pH value with citric acid is 4.0, then add the yeast soln of activation, the yeast soln preparation method of described activation: the sugared aqueous solution that is 5% by the mass concentration of Angel active yeast and its 10 times of quality is even, 38～40 DEG C of activation 20～40 minutes, obtain the yeast soln of activation.
The leavening temperature of Primary Fermentation is 22 DEG C, 7 days time.
After filtration, remove schlempe, carry out secondary fermentation, 10 DEG C of temperature controls, the secondary fermentation time is 35 days.
The former wine of compound fruit wine filters, then allocates, and makes its conformance with standard, and wine degree is 12%, and sugar addition is 6%.
Filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization.
Embodiment tri-:
By after 80 DEG C of oven dry of Sargassum fusiforme, wear into 100 order fine powders.Sargassum fusiforme mixes by the mass ratio of l:10 with water. and it is water-bath 9h at 5.8,60 DEG C that organic acid is adjusted acidity to pH value, and filtration, the de-raw meat of 2% gac, obtain Sargassum fusiforme extracting solution.
Peeling after pineapple is cleaned, is cut into small pieces, and carries out fragmentation with crusher, through 200 object filter-cloth filterings, obtains pineapple juice.
Sargassum fusiforme extracting solution is mixed with the ratio of 1:1 with pineapple juice, composition karusen, add Sodium Pyrosulfite, the add-on of Sodium Pyrosulfite is counted 100mg/L with Free sulfur dioxide, add sucrose pol to be adjusted to 22 Brix, adjusting acidity to pH value with citric acid is 4.0, then add the yeast soln of activation, the yeast soln preparation method of described activation: the sugared aqueous solution that is 5% by the mass concentration of Angel active yeast and its 10 times of quality is even, 38～40 DEG C of activation 20～40 minutes, obtain the yeast soln of activation.
The leavening temperature of Primary Fermentation is 22 DEG C, 8 days time.
After filtration, remove schlempe, carry out secondary fermentation, 10 DEG C of temperature controls, the secondary fermentation time is 40 days.
The former wine of compound fruit wine filters, then allocates, and makes its conformance with standard, and wine degree is 12%, and sugar addition is 6%.
Filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization.
Claims (4)
1. a Sargassum fusiforme pineapple compound wine, is characterized in that: comprise Sargassum fusiforme and pineapple, Sargassum fusiforme extracting solution and pineapple juice mass ratio are 1:0.5～1.5.
2. the method for preparation a kind of Sargassum fusiforme pineapple compound wine claimed in claim 1, is characterized in that, its step is as follows:
(1) prepare Sargassum fusiforme extracting solution: by after 80 DEG C of oven dry of Sargassum fusiforme, wear into 80 order～100 order fine powders; Sargassum fusiforme mixes by the mass ratio of l:8～10 with water, and it is water-bath 8～10h at 5.6～6.0,60 DEG C that organic acid is adjusted acidity to pH value, and filtration, the de-raw meat of 2% gac, obtain Sargassum fusiforme extracting solution;
(2) prepare pineapple juice: peeling after pineapple is cleaned, be cut into small pieces, carry out fragmentation with crusher, through 200 object filter-cloth filterings, obtain pineapple juice;
(3) Sargassum fusiforme extracting solution is mixed with the ratio of 1:0.5～1.5 with pineapple juice, composition karusen, add Sodium Pyrosulfite, the add-on of Sodium Pyrosulfite is counted 80～120mg/L with Free sulfur dioxide, add sucrose pol to be adjusted to 20～24 ° of Brix, adjusting acidity to pH value with citric acid is 3.0～5.0, then adds the yeast soln of activation;
(4) Primary Fermentation: the leavening temperature of Primary Fermentation is 18～22 DEG C, 6～8 days time;
(5) filtration and secondary fermentation: after filtration, remove schlempe, carry out secondary fermentation, 8～12 DEG C of temperature controls, the secondary fermentation time is 30～40 days;
(6) combined filtration and allotment: the former wine of compound fruit wine filters, then allocates, and makes its conformance with standard, and wine degree is 10～12%, and sugar addition is 5～6%;
(7) filling and sterilizing: adopt glass bottle wine, oak plug sealing, sterilizing adopts pasteurization.
3. the preparation method of a kind of Sargassum fusiforme pineapple compound wine according to claim 2, its feature exists: the described organic acid of step (1) is citric acid.
4. the preparation method of a kind of Sargassum fusiforme pineapple compound wine according to claim 2, its feature exists: the yeast soln preparation method of the described activation of step (2): the sugared aqueous solution that is 5% by the mass concentration of Angel active yeast and its 10 times of quality is even, 38～40 DEG C of activation 20～40 minutes, obtain the yeast soln of activation.
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| CN101473983A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing compound beverage with pineapple and gulfweed juices |
| CN101624560A (en) * | 2009-07-27 | 2010-01-13 | 山东俚岛海洋科技股份有限公司 | Preparation method of kelp fruit wine |
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| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN103468467A (en) * | 2013-08-19 | 2013-12-25 | 金桃生 | Alga health care white spirit and preparing method thereof |
| CN103555545A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Lichee sweet wine |
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2014
- 2014-05-15 CN CN201410203763.6A patent/CN103937645A/en active Pending
Patent Citations (8)
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| CN101473983A (en) * | 2008-11-10 | 2009-07-08 | 广东海洋大学 | Method for producing compound beverage with pineapple and gulfweed juices |
| CN101624560A (en) * | 2009-07-27 | 2010-01-13 | 山东俚岛海洋科技股份有限公司 | Preparation method of kelp fruit wine |
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| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN103468467A (en) * | 2013-08-19 | 2013-12-25 | 金桃生 | Alga health care white spirit and preparing method thereof |
| CN103555545A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Lichee sweet wine |
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Application publication date: 20140723 |