CN104195004B - A kind of longan witches' broom brewage process - Google Patents
A kind of longan witches' broom brewage process Download PDFInfo
- Publication number
- CN104195004B CN104195004B CN201410492208.XA CN201410492208A CN104195004B CN 104195004 B CN104195004 B CN 104195004B CN 201410492208 A CN201410492208 A CN 201410492208A CN 104195004 B CN104195004 B CN 104195004B
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- fruit
- temperature
- pulp
- 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.)
- Active
Links
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 53
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 52
- 241000219758 Cytisus Species 0.000 title claims abstract description 18
- 241001481828 Glyptocephalus cynoglossus Species 0.000 title claims abstract description 18
- 235000010495 Sarothamnus scoparius Nutrition 0.000 title claims abstract description 18
- 235000014101 wine Nutrition 0.000 claims abstract description 105
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 238000004821 distillation Methods 0.000 claims abstract description 28
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000005352 clarification Methods 0.000 claims abstract description 11
- 230000001954 sterilising Effects 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000003818 cinder Substances 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 37
- 239000000047 product Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000003860 storage Methods 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 238000001704 evaporation Methods 0.000 claims description 11
- 238000007792 addition Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 229940106157 CELLULASE Drugs 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 230000007159 enucleation Effects 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- HWKQNAWCHQMZHK-UHFFFAOYSA-N Trolnitrate Chemical compound [O-][N+](=O)OCCN(CCO[N+]([O-])=O)CCO[N+]([O-])=O HWKQNAWCHQMZHK-UHFFFAOYSA-N 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- 239000000440 bentonite Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 5
- 230000001476 alcoholic Effects 0.000 claims description 5
- 230000000875 corresponding Effects 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 239000003507 refrigerant Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 206010013911 Dysgeusia Diseases 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000001105 regulatory Effects 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 230000035943 smell Effects 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 238000005292 vacuum distillation Methods 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 7
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000021271 drinking Nutrition 0.000 abstract description 2
- 230000004634 feeding behavior Effects 0.000 abstract description 2
- 230000000050 nutritive Effects 0.000 abstract description 2
- 230000000717 retained Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 5
- 241000235070 Saccharomyces Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 229940088598 Enzyme Drugs 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920002521 Macromolecule Polymers 0.000 description 2
- 235000009392 Vitis Nutrition 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N Malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229940046009 Vitamin E Drugs 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000895 extractive distillation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000009754 grape Nutrition 0.000 description 1
- 235000012333 grape Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000020378 longan juice Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000004083 survival Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000001228 trophic Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003712 vitamin E derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The open a kind of longan witches' broom brewage process of the present invention, comprises the steps: choosing fruit, makes pulp, pulp processes, inoculation fermentation, clarification, and the scarfing cinder of falling bucket separates, and aging is filtered, high pressure homogenize, cold treatment, allotment, heat sterilization, sterile filling, entire package.It is an object of the invention to provide a kind of green fruit wine, use the Innovative Ways that the new technique such as fruit wine low temperature fermentation technique, decompression distillation, high pressure homogenize, ultrafiltration combines, nutritive value and the flavor substance of Arillus Longan are retained in wine products to greatest extent, consumer, while drinking, also provides for high surcharge.
Description
Technical field
The present invention relates to the technical field that fruit wine produces, particularly relate to a kind of longan witches' broom brewage process.
Background technology
Longan witches' broom enterprise is usually since it is desired that the fruits output of digestion locality, alleviates peasant household and the survival pressure on farm
And produce, do not form a real industry, many wine base to use longan pulp to soak above technique, add
Part Arillus Longan fruit juice or fermented wine, fruit wine entirety fragrance is weak, and wine body is more single thin.Owing to wine of longan product is still belonging to minority
The trial changed, in the case of Grape Wine Industry, fruit wine industry dog-eat-dog, price constantly drop, longan witches' broom becomes the most not
Ripe, fruity characteristic is the distinctest, is just becoming the biggest obstacle of enterprise competitiveness.
Owing to the procurement price of Arillus Longan is of a relatively high, crushing juice rate is lower than Fructus Vitis viniferae, the temperature controlled fermentation time length high reason of power consumption,
Make the production cost the most significantly larger than wine of wine of longan.In the case of wine price the most constantly drops, if imperial
Eye fruit wine does not has advantage in quality, does not highlights in fruit special flavor, and longan witches' broom is just difficult to be acceptable to the market.
This processing technology mainly solves fruit wine low temperature fermentation and prominent Arillus Longan fruit-like flavour the two guardian technique is asked
Topic.
Summary of the invention
It is an object of the invention to provide a kind of green fruit wine, employing fruit wine low temperature fermentation technique, decompression are distilled, high pressure is equal
The Innovative Ways that the new technique such as matter, ultrafiltration combines, is retained in fruit wine to greatest extent nutritive value and the flavor substance of Arillus Longan
In product, consumer, while drinking, also provides for high surcharge.
For reaching above-mentioned purpose, the present invention adopts the following technical scheme that a kind of longan witches' broom brewage process, including following step
Rapid:
(1) choosing fruit: sort after taking fresh Arillus Longan, is then carried out, destemming peeling enucleation etc.；
(2) pulp is made: destemming is removed the peel that the Arillus Longan after enucleation is broken makes pulp；
(3) pulp processes: clean sarcocarp carries out making beating process, and gained pulp citric acid regulates its pH value to 3 ~ 5, according to fruit
The weight of slurry raw material calculates, and adds pectase and cellulase, and pectase addition is 400 ~ 600mg/L, and cellulase adds
Amount is 200 ~ 400mg/L, and enzymolysis processing temperature is 40 ~ 55 DEG C, and the enzymolysis processing time is 2 ~ 5 hours, proceeds to next step low temperature control
Temperature fermentation；
(4) inoculation fermentation, ferment control: selection-breeding fruit wine yeast, carry out low temperature fermentation, longan witches' broom fermentation temperature controls
Between 18-22C °, dynamically carrying out proper temperature lifting according to the fermentation liquid of longan witches' broom, temperature control is to be set by mechanical refrigeration
Standby, Zymolysis Equipment device inputs refrigerant liquid and is recycled into taking away heat, and reach technological requirement, keep good fermentation
Environment；
(5) clarification: fruit wine main fermentation completes, naturally clarification, or add Bentonite and help to clarify, Bentonite addition is 1000 ~
2000 mg/L；
The scarfing cinder of falling bucket separates: after fruit wine clarification, uses siphon method that upper strata is clarified the storage after wine liquid proceeds to another sterilizing
Storing in wine container, ending wine discards or makees steaming again and processes；
Aging: after scarfing cinder separates, clarifies the rustless steel storage after wine liquid proceeds to another sterilizing by using siphon method by upper strata
In wine container, filling degree is 95%, seals, be placed in temperature be 20 ~ 25 DEG C, relative humidity be about 85% environment in deposit
More than 6 months；
Filter: filter macroscopic float with the filter cloth of 120 mesh；
(6) high pressure homogenize: fruit wine makes material refine under extruding, the triple role that thump and decompression expand, thus more
It is mutually mixed uniformly；
Cold treatment: fruit wine filters through diatomite filter, pumps into GM Refrigerator Working and carries out cold treatment, cold in-4 DEG C ~-6 DEG C
Process 5 ~ 9 days, refilter once with diatomite filter, the flocculent deposit material separated out is removed, obtain clarifying wine liquid；
(7) allotment: allotment sample, according to judge suggestion select the optimal sample of mouthfeel as reference, with Mel, citric acid
Allocating the sugar-acid ratio of fruit wine, make the mouthfeel of fruit wine reach sweet and sour taste, the smell of fruits is very sweet, and wine body is full, the effect of long times of aftertaste,
Alcoholic strength 60%vol above Arillus Longan fruity Spirit can be added and allocate up to wine degree needed for product；
(8) heat sterilization:
Start charging pump to flow into through flow container through the fruit wine of cold treatment, fruit wine permeate to be had to ultrafiltration system supply
After, ON cycle pump, regulate each valve of ultrafiltration system, make Pressure gauge upward pressure reading 0.35 ~ 0.45 Mpa of feed end, go out
The Pressure gauge upward pressure reading of material end is and 0.20 ~ 0.30Mpa, checks whether pipeline exists the situations such as wine leaking；
Complete to start afterwards ultrafiltration at aforesaid operations, regulate each valve of ultrafiltration system so that ultrafiltration pressure difference is maintained at
0.10MPa-0.20MPa, meter readings is maintained at the scope of 10 ~ 16 L/min, in the situation ensureing that meter readings is stable
Lower feed pressure is the smaller the better；Time recording feed pressure meter reading (generally 0.20 ~ 0.28 Mpa), discharge pressure meter reading
(generally 0.09 ~ 0.15 Mpa), temperature (generally 35 ~ 45 DEG C) through flow container, meter readings (generally 10 ~ 16 L/
Min)；
Circulating pump and charging pump is closed successively at the end of ultrafiltration；
(9) sterile filling, entire package；
As preferred technical scheme: step 3 uses cylinder squeezer or continuous centrifuge to isolate fruit juice；Step 4 makes
Inoculation fermentation, ferment control is carried out with refrigeration machine and temperature control system；Step 6 uses high pressure homogenizer to carry out high pressure homogenize；Step 8
Membrane type ultrafilter carries out ultrafiltration decontamination.
Wherein, the fruit wine yeast of selection-breeding is fruit wine yeast SWLW 01(Saccharomyces Cerevisiac) and fruit wine
Yeast SWLW 02(Saccharomyces Cerevisiac).
The technique carrying out the fruit wine brewageed distilling, comprises the steps:
(1) distillation for the first time
With still distillation rice steamer, the Arillus Longan wine base (can band ending wine) fermented through above-mentioned steps 1-4 is carried out normal pressure indirectly steam
Evaporating, steam and take low wine base, butt truncates, and retains wine heart part, and the average alcohol degree distillating wine liquid is 20%vol ~ 30%vol, its
Volume is about about the 1/3 of Arillus Longan wine base.Arillus Longan wine base has to pass through preheater before entering boiler and is preheated to 65 ~ 75 DEG C.
(2) second time distillation (decompression distillation)
Waiting to steam by slightly evaporating wine liquid pump entrance distillation preheater ahead of time, Benedictine liquid measure not can exceed that the 1/3 of preheater.Between employing
Connect steam heating, the product temperature slightly evaporating wine liquid is warmed up to 55 DEG C ~ 65 DEG C, then open vacuum pump regulation system vacuum to-
0.07 mpa, proceeds by decompression distillation.In vacuum distillation process, the product temperature slightly evaporating wine liquid in distillator must not exceed 60 DEG C,
In the range of system vacuum is maintained at-0.068 mpa ~-0.07 mpa.Cooling water inflow, summer is regulated according to the temperature going out wine
Wine temperature should be maintained at 25 ~ 40 DEG C of scopes, and winter is minimum is not less than 15 DEG C.Still-process must be controlled well and distillate the vinosity of wine liquid,
Clip foreshot 0.5% ~ 2% and cut liquor tailing (distillation is to cutting liquor tailing to about 57%vol), retaining wine heart part (the average wine of distillate
About precision 70%vol), to distill after the wine heart collects corresponding wine storage tank, be further continued for distillation and receive liquor tailing, foreshot's liquor tailing separately connects
Deposit, next rice steamer can be added and carry out multiple steaming.Receive corresponding wine storage tank respectively after the wine heart sampling inspection distilled and carry out
Record.
(3) storage wine, aging, allotment, filter, fill, entire package.
It is an advantage of the current invention that:
One, 1) quality yeast strain improvement: fruit wine produces and the most mostly uses Wine-making yeast and brewage work
Skill produces, and owing to Arillus Longan is different from the kind of Fructus Vitis viniferae, the structure of matter also can be different from physical features, use single Wine-making
Yeast and fermentation technique can mask the due characteristic of fresh fruit.This brewage process focuses on the fermentation of selection-breeding suitable longan juice
On strain excellent, the yeast selected has excellent fermentation and produces ethanol ability, ethanol-tolerant, resistance to sulfur dioxide, low temperature resistant, resistance to
Sour and resistance to high sugar ability, has malic acid ability of well decomposing, is maximally maintained peculiar fragrance and wind in fresh fruit simultaneously
Taste.
2) zymotechnic；Add a number of pectase, cellulase, compound enzyme etc., decomposed in Arillus Longan pulp by enzyme
Colloidal substance, lower viscosity, make processing and squeezing process become easy, increase crushing juice rate and improve effect, and to fruit wine
Middle meeting causes the colloidal substance of precipitation to have preferably to remove effect, improves crushing juice rate.
3) fruit juice treatment technology: fruit juice pretreatment to be passed through before fermentation, supernatant and high-speed separation process, to finished product
Quality can have very great help, and can become effective in terms of the stability of final finished product.
4) fruit wine low temperature fermentation technique: wine fermentation temperature the most suitably lifts according to wine fermentation mash, control
Temperature is by mechanical refrigeration equipment, inputs refrigerant liquid and is recycled into taking away heat, and reach technique in Zymolysis Equipment device
Requirement, keeps good yeasting.Low temperature temperature controlled fermentation technique is maximally maintained peculiar fragrance and local flavor in fresh fruit, subtracts
Low, minimizing nutrient substance loss, obtains the nutrient substance of fresh fruit equity mutually while enjoyment is drunk for final consumer.
Two, application hyperfiltration technique, improves the inherent quality of wine of longan product, strengthens its stability, reaches physics degerming etc.
Effect.The advantage of hyperfiltration technique is easy and simple to handle, with low cost, is not required to increase any chemical reagent, especially technological operation bar
Part is gentle, does not has the change of thing phase, and does not cause the change of temperature, pH, thus be possible to prevent compared with evaporation, lyophilization
Or slow down biomacromolecule and the degeneration of flavor substance molecule, inactivation, self-dissolving, thus to greatest extent the upper quality ensureing product and
Local flavor reaches optimum requirement.
Three, application high pressure homogenization technique, has good effect to fruit wine quality, and the advantage that high pressure homogenize processes can improve product
Product fragrance stability, liquor stability, improve the mellow sense of wine body.
Four, reduced pressure distillation technique application, utilizes the volatility difference between ethanol and water, at the bar keeping certain vacuum degree
Under part, flavor components big for volatility is extracted, can more extractive distillation wine framework ingredient and major part compatibilizing ingredient,
The complicated ingredient that simultaneously more can improve wine product class and wine product flavour is fully extracted, and is no longer abandoned by invisible
Fall.The application of decompression distillation, solves tradition fruity the Spirit difficult problem of " high yield is not had a good harvest ", utilization of steam simultaneously in distillation
Rate is greatly improved, and can reach the most energy-saving and cost-reducing effect.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is further described:
The high-grade bottled semi-sweet of product 1:750ml has typical Arillus Longan fragrance and the fruit wine of style, and product alcoholic strength designs
Be 11 to 13%vol；
The high-grade bottled longan fruit taste Spirit of product 2:500ml or 750ml, product alcoholic strength is designed as 43%vol.
A kind of longan witches' broom brewage process, comprises the following steps:
(1) choosing fruit: sort after taking fresh Arillus Longan, is then carried out, destemming peeling enucleation etc.；
(2) pulp is made: the Arillus Longan after being removed the peel by destemming is broken makes pulp；
(3) pulp processes: clean sarcocarp carries out making beating process, and gained pulp citric acid regulates its pH value to 3.5 ~ 4.0, presses
Weight according to pulp raw material calculates, and adds pectase and cellulase, and pectase addition is 500mg/L(or 0.05%), fiber
Element enzyme addition is 300mg/L(or 0.03%), enzymolysis processing temperature is 45 DEG C, and the enzymolysis processing time is 2.5 ~ 3 hours, uses
After fruit juice isolated by cylinder squeezer or continuous centrifuge, proceed to next step low temperature temperature controlled fermentation；
(4) inoculation fermentation, ferment control: selection-breeding fruit wine yeast, carry out low temperature fermentation, longan witches' broom fermentation temperature controls
Between 18-22C °, dynamically carrying out proper temperature lifting according to the fermentation liquid of longan witches' broom, temperature control is to be set by mechanical refrigeration
Standby, Zymolysis Equipment device inputs refrigerant liquid and is recycled into taking away heat, and reach technological requirement, keep good fermentation
Environment；
Wherein the fruit wine yeast of selection-breeding is fruit wine yeast SWLW 01(Saccharomyces Cerevisiac) and fruit wine ferment
Female SWLW 02(Saccharomyces Cerevisiac), use refrigeration machine and temperature control system to carry out inoculation fermentation, fermentation control
System；
(5) clarification: fruit wine main fermentation completes, naturally clarification, or add Bentonite and help to clarify, Bentonite addition is 1000 ~
2000 mg/L；
The scarfing cinder of falling bucket separates: after fruit wine clarification, uses siphon method that upper strata is clarified the storage after wine liquid proceeds to another sterilizing
Storing in wine container, ending wine discards or makees steaming again and processes；
Aging: after scarfing cinder separates, clarifies the rustless steel storage after wine liquid proceeds to another sterilizing by using siphon method by upper strata
In wine container, filling degree is 95%, seals, be placed in temperature be 20 ~ 25 DEG C, relative humidity be about 85% environment in deposit
More than 6 months；
Filter: filter macroscopic float with the filter cloth of 120 mesh；
(6) high pressure homogenizer is used to carry out high pressure homogenize high pressure homogenize, cold treatment: fruit wine is in extruding, thump and decompression
Material is made to refine under the triple role expanded, thus being mutually mixed evenly,
Cold treatment: fruit wine filters through diatomite filter, pumps into GM Refrigerator Working and carries out cold treatment, cold in-4 DEG C ~-6 DEG C
Process 5 ~ 9 days, refilter once with diatomite filter, the flocculent deposit material separated out is removed, obtain clarifying wine liquid；
(7) allotment: allotment sample, according to judge suggestion select the optimal sample of mouthfeel as reference, with Mel, citric acid
Allocating the sugar-acid ratio of fruit wine, make the mouthfeel of fruit wine reach sweet and sour taste, the smell of fruits is very sweet, and wine body is full, the effect of long times of aftertaste,
Alcoholic strength 60%vol above Arillus Longan fruity Spirit can be added and allocate up to wine degree needed for product；
(8) membrane type ultrafilter carries out ultrafiltration decontamination:
Starting charging pump and cross the fruit wine of kieselguhr filtration treatment to the pre-advanced person of ultrafiltration system supply, fruit wine to be had passes through liquid stream
After entering through flow container, ON cycle pump, regulate each valve of ultrafiltration system, make the Pressure gauge upward pressure reading of feed end and discharge end
It is respectively 0.40 Mpa and 0.25Mpa, checks whether pipeline exists the situations such as wine leaking；
Complete to start afterwards ultrafiltration at aforesaid operations, regulate each valve of ultrafiltration system so that ultrafiltration pressure difference is maintained at
0.10MPa-0.15MPa, meter readings is maintained at the scope of 12 ~ 14 L/min, in the situation ensureing that meter readings is stable
Lower feed pressure is the smaller the better.Time recording feed pressure meter reading (generally 0.22 ~ 0.25 Mpa), discharge pressure meter reading
(generally 0.11 ~ 0.13 Mpa), temperature (generally 38 ~ 40 DEG C) through flow container, meter readings (generally 12 ~ 14 L/
Min).;
Circulating pump and charging pump is closed successively at the end of ultrafiltration；
(9) sterile filling, entire package.
The technique carrying out the fruit wine brewageed distilling, comprises the steps:
1) distillation for the first time
With still distillation rice steamer, the Arillus Longan wine base (can band ending wine) fermented is carried out normal pressure indirectly distill, steam take low former
Wine, butt truncates, and retains wine heart part, and the average alcohol degree distillating wine liquid is 20%vol ~ 30%vol, and it is former that its volume is about Arillus Longan
About the 1/3 of wine.Arillus Longan wine base has to pass through preheater before entering boiler and is preheated to 70 DEG C.
2) second time distillation (decompression distillation)
Waiting to steam by slightly evaporating wine liquid pump entrance distillation preheater ahead of time, Benedictine liquid measure not can exceed that the 1/3 of preheater.Between employing
Connect steam heating, the product temperature slightly evaporating wine liquid is warmed up to 58 DEG C ~ 60 DEG C, then open vacuum pump regulation system vacuum to-
0.07 mpa, proceeds by decompression distillation.In vacuum distillation process, the product temperature slightly evaporating wine liquid in distillator must not exceed 60 DEG C,
In the range of system vacuum is maintained at-0.068 mpa ~-0.07 mpa.Cooling water inflow, summer is regulated according to the temperature going out wine
Wine temperature should be maintained at 25 ~ 40 DEG C of scopes, and winter is minimum is not less than 15 DEG C.Still-process must be controlled well and distillate the vinosity of wine liquid,
Clip foreshot 0.5% ~ 1% and cut liquor tailing (distillation is to cutting liquor tailing to about 57%vol), retaining wine heart part (the average wine of distillate
About precision 70%vol), to distill after the wine heart collects corresponding wine storage tank, be further continued for distillation and receive liquor tailing, foreshot's liquor tailing separately connects
Deposit, next rice steamer can be added and carry out multiple steaming.Receive corresponding wine storage tank respectively after the wine heart sampling inspection distilled and carry out
Record.
(3) storage wine, aging, allotment, filter, fill, entire package.
Product quality:
1) application ferment treatment, Arillus Longan raw material crushing juice rate improves 6-10%.
2) application reduced pressure distillation technique, the distillation yield of Arillus Longan Spirit improves more than 5%.
3) application high pressure homogenize, hyperfiltration technique after wine body operation process, affect wine quality stability material such as Fe, Cu,
The composition such as protein, total so2 has declined, and simultaneously effective removes pectin, microorganism etc., the good good stability of product special flavour；Super
Filter is a kind of pressurization membrane separation technique, the most under pressure, makes little molecule solute and solvent pass the special of certain pore size
Thin film, and make macromole solute not pass through, stay film, so that macromolecular substances has obtained the purification of part.
The aperture of ultrafilter membrane is between 0.05um 1nm, and operation pressure is 0.1 Mpa 0.5 Mpa.It is mainly used in retaining in removal fruit wine
The macromolecular substances such as float, colloid, microgranule, antibacterial and virus.
Product index meet GB 2758-2012 " fermented wine and assembled alcoholic drinks thereof " and GB 2757-2012 " Spirit and
Its assembled alcoholic drinks " requirement, the retention rate of trophic factors such as vitamin C, vitamin E, amino acids, biological glycoside etc. is more than 70%.
Certainly, these are only better embodiment of the present invention, not limit the range of the present invention with this, therefore, every
The principle of the invention is made equivalence change should be included in protection scope of the present invention.
Claims (3)
1. a longan witches' broom brewage process, comprises the following steps:
(1) choosing fruit: sort after taking fresh Arillus Longan, be then carried out, destemming peeling enucleation；
(2) pulp is made: destemming is removed the peel that the Arillus Longan after enucleation is broken makes pulp；
(3) pulp processes: clean sarcocarp carries out making beating process, and gained pulp citric acid regulates its pH value to 3 ~ 5, former according to pulp
The weight of material calculates, and adds pectase and cellulase, and pectase addition is 400 ~ 600mg/L, and cellulase addition is
200 ~ 400mg/L, enzymolysis processing temperature is 40 ~ 55 DEG C, and the enzymolysis processing time is 2 ~ 5 hours,
Cylinder squeezer or continuous centrifuge is used to proceed to next step low temperature control after the pulp after enzymolysis processing is isolated fruit juice
Temperature fermentation；
(4) inoculation fermentation, ferment control: selection-breeding fruit wine yeast, carry out low temperature fermentation, longan witches' broom fermentation temperature controls at 18-
Between 22 DEG C, dynamically carrying out proper temperature lifting according to the fermentation liquid of longan witches' broom, temperature control is by mechanical refrigeration equipment,
In Zymolysis Equipment device, input refrigerant liquid be recycled into taking away heat, and reach technological requirement, keep good fermentation ring
Border；
(5) clarification: fruit wine main fermentation completes, naturally clarification, or add Bentonite help clarification, Bentonite addition is 1000 ~ 2000
mg/L；
The scarfing cinder of falling bucket separates: after fruit wine clarification, uses siphon method that upper strata is clarified the storage wine after wine liquid proceeds to another sterilizing and holds
Storing in device, ending wine discards or makees steaming again and processes；
Aging: after scarfing cinder separates, holds using siphon method that upper strata is clarified the rustless steel storage wine after wine liquid proceeds to another sterilizing
In device, filling degree is 95%, seals, be placed in temperature be 20 ~ 25 DEG C, relative humidity be 85% environment in deposit 6 months with
On；
Filter: filter macroscopic float with the filter cloth of 120 mesh；
(6) high pressure homogenize: fruit wine makes material refine under extruding, the triple role that thump and decompression expand, thus evenly
Be mutually mixed；
Cold treatment: fruit wine filters through diatomite filter, pumps into GM Refrigerator Working and carries out cold treatment, in-4 DEG C ~-6 DEG C cold treatments 5
~ 9 days, refilter once with diatomite filter, the flocculent deposit material separated out is removed, obtain clarifying wine liquid；
(7) allotment: allotment sample, selects the optimal sample of mouthfeel as reference according to judging suggestion, adjusts with Mel, citric acid
Joining the sugar-acid ratio of fruit wine, make the mouthfeel of fruit wine reach sweet and sour taste, the smell of fruits is very sweet, and wine body is full, and the effect of long times of aftertaste can add
Add alcoholic strength 60%vol above Arillus Longan fruity Spirit and allocate up to wine degree needed for product；
(8) heat sterilization:
Start charging pump to ultrafiltration system supply through the fruit wine of cold treatment, after having fruit wine permeate to flow into through flow container, open
Open circulating pump, regulate each valve of ultrafiltration system, make Pressure gauge upward pressure reading 0.35 ~ 0.45 Mpa of feed end, discharge end
Pressure gauge upward pressure reading is and 0.20 ~ 0.30Mpa, checks whether pipeline exists the situations such as wine leaking；
Complete to start afterwards ultrafiltration at aforesaid operations, regulate each valve of ultrafiltration system so that ultrafiltration pressure difference is maintained at
0.10MPa-0.20MPa, meter readings is maintained at the scope of 10 ~ 16 L/min, in the situation ensureing that meter readings is stable
Lower feed pressure is the smaller the better；Time recording feed pressure meter reading, discharge pressure meter reading, temperature through flow container, flow
Meter reading；
Circulating pump and charging pump is closed successively at the end of ultrafiltration；
(9) sterile filling, entire package.
Brewage process the most according to claim 1, it is characterised in that: step 4 uses refrigeration machine and temperature control system to connect
Plant fermentation, ferment control；Step 6 uses high pressure homogenizer to carry out high pressure homogenize；Step 8 membrane type ultrafilter carries out ultrafiltration roguing
Matter.
3. the fruit wine brewageed carries out the technique distilled, and comprises the steps:
(1) choosing fruit: sort after taking fresh Arillus Longan, be then carried out, destemming peeling enucleation；
(2) pulp is made: destemming is removed the peel that the Arillus Longan after enucleation is broken makes pulp；
(3) pulp processes: clean sarcocarp carries out making beating process, and gained pulp citric acid regulates its pH value to 3 ~ 5, former according to pulp
The weight of material calculates, and adds pectase and cellulase, and pectase addition is 400 ~ 600mg/L, and cellulase addition is
200 ~ 400mg/L, enzymolysis processing temperature is 40 ~ 55 DEG C, and the enzymolysis processing time is 2 ~ 5 hours,
Cylinder squeezer or continuous centrifuge is used to proceed to next step low temperature control after the pulp after enzymolysis processing is isolated fruit juice
Temperature fermentation；
(4) inoculation fermentation, ferment control: selection-breeding fruit wine yeast, carry out low temperature fermentation, longan witches' broom fermentation temperature controls at 18-
Between 22 DEG C, dynamically carrying out proper temperature lifting according to the fermentation liquid of longan witches' broom, temperature control is by mechanical refrigeration equipment,
In Zymolysis Equipment device, input refrigerant liquid be recycled into taking away heat, and reach technological requirement, keep good fermentation ring
Border；
(5) distillation for the first time
The Arillus Longan wine base still distillation rice steamer fermented carries out normal pressure and indirectly distills, and steams and takes low wine base, and butt truncates, and retains wine
Heart part, the average alcohol degree distillating wine liquid is 20%vol ~ 30%vol, and its volume is the 1/3 of Arillus Longan wine base；Arillus Longan wine base enters
Have to pass through preheater before boiler and be preheated to 65 ~ 75 DEG C；
(6) second time distillation
Waiting to steam by slightly evaporating wine liquid pump entrance distillation preheater ahead of time, Benedictine liquid measure not can exceed that the 1/3 of preheater；Use and indirectly steam
Vapour heats, and the product temperature slightly evaporating wine liquid is warmed up to 55 DEG C ~ 65 DEG C, then opens the vacuum of vacuum pump regulation system to-0.07
Mpa, proceeds by decompression distillation；In vacuum distillation process, the product temperature slightly evaporating wine liquid in distillator must not exceed 60 DEG C, and system is true
In the range of reciprocal of duty cycle is maintained at-0.068 mpa ~-0.07 mpa；Regulating cooling water inflow according to the temperature going out wine, summer, wine temperature should
Being maintained at 25 ~ 40 DEG C of scopes, winter is minimum is not less than 15 DEG C；Still-process must be controlled well and distillate the vinosity of wine liquid, clips wine
0.5% ~ 2% and cut liquor tailing, retain wine heart part, distilled after the wine heart collects corresponding wine storage tank, be further continued for distillation and receive
Liquor tailing, foreshot's liquor tailing separately connects and deposits, and can add next rice steamer and carry out multiple steaming, receives phase respectively after the wine heart sampling inspection distilled
The wine storage tank answered also makes a record；
(7) storage wine, aging, allotment, filter, fill, entire package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492208.XA CN104195004B (en) | 2014-09-24 | A kind of longan witches' broom brewage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492208.XA CN104195004B (en) | 2014-09-24 | A kind of longan witches' broom brewage process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104195004A CN104195004A (en) | 2014-12-10 |
| CN104195004B true CN104195004B (en) | 2017-01-04 |
Family
ID=
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635079A (en) * | 2004-11-05 | 2005-07-06 | 杜宝海 | Process for preparing fermented glutinous rice |
| CN1772866A (en) * | 2005-11-11 | 2006-05-17 | 李传生 | Pumpkin red fermented wine and its fermentation process |
| CN1872982A (en) * | 2006-04-15 | 2006-12-06 | 岭南荔枝加工工程技术惠州研究中心 | Wine of longan, and brewing method |
| CN101314751A (en) * | 2007-06-01 | 2008-12-03 | 海南省工业研究所 | Brewing method for a fruit wine |
| CN102268345A (en) * | 2011-07-25 | 2011-12-07 | 广州市从化顺昌源绿色食品有限公司 | Mulberry wine and brewing method thereof |
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635079A (en) * | 2004-11-05 | 2005-07-06 | 杜宝海 | Process for preparing fermented glutinous rice |
| CN1772866A (en) * | 2005-11-11 | 2006-05-17 | 李传生 | Pumpkin red fermented wine and its fermentation process |
| CN1872982A (en) * | 2006-04-15 | 2006-12-06 | 岭南荔枝加工工程技术惠州研究中心 | Wine of longan, and brewing method |
| CN101314751A (en) * | 2007-06-01 | 2008-12-03 | 海南省工业研究所 | Brewing method for a fruit wine |
| CN102268345A (en) * | 2011-07-25 | 2011-12-07 | 广州市从化顺昌源绿色食品有限公司 | Mulberry wine and brewing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 龙眼酒的酿造工艺要点;杨国阳;《酿酒》;20070930;第34卷(第5期);第60－61页 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| CN101338262B (en) | Light wine and brewing process thereof | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN101033440B (en) | Technique for producing waxberry brandy | |
| CN107502515B (en) | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof | |
| CN103642634A (en) | Production method and product of fermented litchi ice wine | |
| CN101560452A (en) | Processing technique of lichee brandy | |
| CN101899372A (en) | Production method of sugar orange fruit wine | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| Joshi et al. | Wines: White, red, sparkling, fortified, and cider | |
| CN108795638A (en) | A kind of fermented type morat and preparation method thereof | |
| CN103320259A (en) | Technology for brewing dry type red date wine | |
| JPH01502474A (en) | Improved method for obtaining alcoholic beverages from plant juices | |
| CN105950347A (en) | Orange spirits and brewing process thereof | |
| CN102827726A (en) | Brewing method of strong peach wine | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN110684624A (en) | Preparation method of high-end plum brewed wine and distilled wine thereof | |
| CN104830636B (en) | Production technology of dry red wine with red dates | |
| CN111592962A (en) | Sweet wine aromatic vinegar and brewing process thereof | |
| CN104195004B (en) | A kind of longan witches' broom brewage process | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN106047582A (en) | Preparation method of rose-flavor pomegranate wine | |
| CN102181332A (en) | Production process of grape wine | |
| CN108841552A (en) | A kind of Xinhui citrus reticulata brandy and development technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160926 Address after: 528031 Taiping Street, Shiwan, Guangdong, China, No. 106, No. Applicant after: GUANGDONG SHIWAN WINE GROUP CO., LTD. Address before: 528031 No. 106 Taiping Street, Chancheng District, Guangdong, Foshan, Shiwan Applicant before: Guo Bo |
|
| GR01 | Patent grant |