CN104651159A - Brewing process of prickly pear fruit wine - Google Patents
Brewing process of prickly pear fruit wine Download PDFInfo
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- CN104651159A CN104651159A CN201510127070.8A CN201510127070A CN104651159A CN 104651159 A CN104651159 A CN 104651159A CN 201510127070 A CN201510127070 A CN 201510127070A CN 104651159 A CN104651159 A CN 104651159A
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a brewing process of a prickly pear fruit wine. The prickly pear fruit wine is brewed by taking fresh, ripe and plump prickly pears as main raw materials and through the steps of raw material pretreatment; pulping and soaking; compound enzyme treatment; matrix pretreatment; raw material mixing; fermenting; squeezing and filtering; mixing; ageing; and canning and sterilizing. According to the brewing process, the pulps and peels of the raw materials are separated, the pulps are pulped, and the peels are soaked in a white wine with a high alcohol degree, so that the utilization ratio of the raw materials is greatly increased; the fruit wine is clarified by using a compound clarifying gent, so that the transparency of a finished product of the wine is improved; and the prickly pear fruit wine has the health effects of tonifying the spleen and benefiting the stomach, promoting the production of body fluid to relieve thirst, astringing to stop bleeding, replenishing qi and enriching blood and the like.
Description
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of making method of prickly-pear cactus fruit wine.
Background technology
Prickly-pear cactus original name fern fiber crops, pulp contains abundant has protein, fat, carotene, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, and starch, food fibre, carbohydrate, calcium, phosphorus, iron, lipid, choline, betanidin etc." Chinese medicine voluminous dictionary " is recorded, the effects such as prickly-pear cactus has promoting flow of QI and blood, clearing damp is brought down a fever, myogenic; The flat taste of fern fiber crops property is sweet, has invigorating spleen and reinforcing stomach, promotes the production of body fluid to quench thirst, astringing to arrest bleeding, the effect such as benefiting vital QI for enriching blood, is applicable to diarrhoea, insufficiency of the spleen, the illness such as anaemia, bleeding hemorrhoids, malnutrition, deficiency of spleen-YANG and kidneyYANG after being ill.At present, prickly-pear cactus is only taken as a kind of wild fruit, and major part is directly discarded, and causes the waste of natural resources.
Summary of the invention
The invention provides a kind of nutrient health, delicious sweet-smelling, mouthfeel alcohol and, there is invigorating spleen and reinforcing stomach, promote the production of body fluid to quench thirst, the making method of the prickly-pear cactus fruit wine of astringing to arrest bleeding, the health-care effect such as benefiting vital QI for enriching blood.
The present invention solves the technical scheme that its technical problem takes: a kind of making method of prickly-pear cactus fruit wine, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select fresh, ripe prickly-pear cactus, remove the impurity such as surface spikes, dust, earth, and clean with clear water, and peeled through peeling machine by prickly-pear cactus, obtain prickly-pear cactus pulp and prickly-pear cactus pericarp;
B, making beating: in prickly-pear cactus pulp, add its weight 35-45% concentration is that the sodium ascorbate solution of 20-25% is pulled an oar, obtained prickly-pear cactus slurries;
C, immersion: prickly-pear cactus pericarp being put into its weight 2-3 alcoholic strength is doubly that the white wine of 65-70% soaks 30-40 days, soak and terminate rear filtration and obtain soaking wine and prickly-pear cactus pericarp, be filtered dry by prickly-pear cactus pericarp and pulverize, obtain prickly-pear cactus fruit peel powder;
D, prozyme process: in prickly-pear cactus slurries, add the polygalacturonase of its weight 0.3-0.4%, the cellulase of 0.2-0.3%, control temperature is 40-50 DEG C, the time is 4-6 hour;
E, matrix pre-treatment: in Rhizoma Dioscoreae powder, add the prickly-pear cactus slurries after the enzymolysis of its weight 35-45%, rub into steamed bread of corn shape, place steamed bread of corn in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: the prickly-pear cactus fruit peel powder adding its weight 50-60% in matrix, stirs, and obtained compound, adds the wheat koji of 25-35%, the tap water of 130-150%, the distiller's yeast of 5-8%, mix in compound, obtained wine unstrained spirits;
G, fermentation: by the temperature control of wine unstrained spirits product at 25-35 DEG C, when in wine unstrained spirits, ethanol concn reaches 22-25% volume ratio, fermentation ends;
H, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the tannin of its weight 0.3-0.4%, the diatomite of 0.02-0.03%, mixes in fermented wine, leaves standstill 8-12 days, carries out separation and obtain prickly-pear cactus pure mellow wine and wine mud;
I, mixing: get the soaking wine 25-35 weight part in step c, prickly-pear cactus pure mellow wine 65-75 weight part in step h, stir, the obtained former wine of prickly-pear cactus;
J, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900-1200MHz, deepfreeze time 50-60 days, temperature 4-6 DEG C;
K, canned sterilization: carry out pasteurize after tinning, temperature 75-85 DEG C, time 15-20min, obtained prickly-pear cactus fruit wine.
Beneficial effect: raw material is carried out pulp and is separated with pericarp by the present invention, pulp is carried out pull an oar, pericarp adopts high spirit to soak, substantially increase the utilization ratio of raw material, clarified by compound clarifier, improve the transparency of finished wine body, there is invigorating spleen and reinforcing stomach, promote the production of body fluid to quench thirst, astringing to arrest bleeding, the health-care effect such as benefiting vital QI for enriching blood.
Embodiment
Embodiment 1: a kind of making method of prickly-pear cactus fruit wine, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select fresh, ripe prickly-pear cactus, remove the impurity such as surface spikes, dust, earth, and clean with clear water, and peeled through peeling machine by prickly-pear cactus, obtain prickly-pear cactus pulp and prickly-pear cactus pericarp;
B, making beating: add in the prickly-pear cactus pulp of 10kg 3.5kg concentration be 25% sodium ascorbate solution pull an oar, obtained prickly-pear cactus slurries;
C, immersion: the alcoholic strength prickly-pear cactus pericarp of 10kg being put into 20kg be 70% white wine soak 30 days, soak and terminate rear filtration and obtain soaking wine and prickly-pear cactus pericarp, prickly-pear cactus pericarp is filtered dry and pulverizes, obtain prickly-pear cactus fruit peel powder;
D, prozyme process: in the prickly-pear cactus slurries of 10kg, add the polygalacturonase of 0.03kg, the cellulase of 0.02kg, control temperature is 40 DEG C, the time is 6 hours;
E, matrix pre-treatment: in 10kg Rhizoma Dioscoreae powder, add the prickly-pear cactus slurries after 3.5kg enzymolysis, rub into steamed bread of corn shape, place steamed bread of corn in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: the prickly-pear cactus fruit peel powder adding 5kg in 10kg matrix, stirs, and obtained compound, adds the distiller's yeast of the wheat koji of 2.5kg, 13kg tap water, 0.5kg, mix in 10kg compound, obtained wine unstrained spirits;
G, fermentation: by the temperature control of wine unstrained spirits product at 25 DEG C, when in wine unstrained spirits, ethanol concn reaches 22% volume ratio, fermentation ends;
H, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the tannin of 0.03kg, the diatomite of 0.002kg, mixes in the fermented wine of 10kg, leaves standstill 8 days, carries out separation and obtain prickly-pear cactus pure mellow wine and wine mud;
I, mixing: get the soaking wine 3.5kg in step c, prickly-pear cactus pure mellow wine 6.5kg in step h, stir, the obtained former wine of prickly-pear cactus;
J, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900MHz, 50 days deepfreeze time, temperature 6 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 75 DEG C, time 20min, obtained prickly-pear cactus fruit wine.
Embodiment 2: a kind of making method of prickly-pear cactus fruit wine, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select fresh, ripe prickly-pear cactus, remove the impurity such as surface spikes, dust, earth, and clean with clear water, and peeled through peeling machine by prickly-pear cactus, obtain prickly-pear cactus pulp and prickly-pear cactus pericarp;
B, making beating: the prickly-pear cactus pulp getting 10kg mixes with 2kg mango pulp, 2kg Niuganguo pulp, 1kg yacon pulp, obtained mixing raw material, add in 10kg mixing raw material 4kg concentration be 13% citric acid soln pull an oar, obtained prickly-pear cactus slurries;
C, immersion: the alcoholic strength prickly-pear cactus pericarp of 8kg, the matrimony vine of 2kg being put into 25kg be 68% white wine soak 35 days, soak and terminate rear filtration and obtain soaking wine and prickly-pear cactus pericarp, prickly-pear cactus pericarp is filtered dry and pulverizes, obtain prickly-pear cactus fruit peel powder;
D, prozyme process: in the prickly-pear cactus slurries of 10kg, add the polygalacturonase of 0.035kg, the cellulase of 0.025kg, control temperature is 45 DEG C, the time is 5 hours;
E, matrix pre-treatment: the Sucus Mali pumilae adding the prickly-pear cactus slurries after 4kg enzymolysis, 1kg in 10kg purple sweet potato powder, rub into steamed bread of corn shape, placed by steamed bread of corn in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: in 10kg matrix, add the prickly-pear cactus fruit peel powder of 5.5kg, the hawthorn powder of 2kg, the burdock powder of 1kg, stir, obtained compound, the distiller's yeast of the wheat koji of 3kg, the sorghum flour of 2kg, the pea flour of 2kg, 14kg tap water, 0.6kg is added in 10kg compound, mix, obtained wine unstrained spirits;
G, fermentation: by the temperature control of wine unstrained spirits product at 30 DEG C, when in wine unstrained spirits, ethanol concn reaches 24% volume ratio, fermentation ends;
H, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the tannin of 0.035kg, the bentonite of 0.0025kg, mixes in the fermented wine of 10kg, leaves standstill 10 days, carries out separation and obtain prickly-pear cactus pure mellow wine and wine mud;
I, mixing: get the soaking wine 3kg in step c, prickly-pear cactus pure mellow wine 7kg in step h, stir, the obtained former wine of prickly-pear cactus;
J, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 60 days deepfreeze time, temperature 4 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 80 DEG C, time 16min, obtained prickly-pear cactus fruit wine.
Embodiment 3: a kind of making method of prickly-pear cactus fruit wine, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select fresh, ripe prickly-pear cactus, remove the impurity such as surface spikes, dust, earth, and clean with clear water, and peeled through peeling machine by prickly-pear cactus, obtain prickly-pear cactus pulp and prickly-pear cactus pericarp;
B, making beating: the prickly-pear cactus pulp getting 10kg mixes with 2kg pawpaw pulp, 2kg Fructus Fici pulp, 2kg Grosvenor Momordica pulp, 1kg calophyllum inophyllum pulp, obtained mixing raw material, add in 10kg mixing raw material 4.5kg concentration be 40% honey solution pull an oar, obtained prickly-pear cactus slurries;
C, immersion: the alcoholic strength prickly-pear cactus pericarp of 7kg, the yam skin of 2kg, the dried orange peel of 1kg being put into 30kg after mixing be 65% white wine soak 40 days, immersion terminates rear filtration and obtains soaking wine and prickly-pear cactus pericarp, prickly-pear cactus pericarp is filtered dry and pulverizes, obtain prickly-pear cactus fruit peel powder;
D, prozyme process: in the prickly-pear cactus slurries of 10kg, add the polygalacturonase of 0.05kg, the cellulase of 0.04kg, control temperature is 52 DEG C, the time is 4 hours;
E, matrix pre-treatment: in 10kg potato powder, add the prickly-pear cactus slurries after 5kg enzymolysis, the morisuccus of 1kg, the radix polygonati officinalis powder of 1kg, the ginkgo powder of 1kg, rub into steamed bread of corn shape, steamed bread of corn is placed in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: in 10kg matrix, add the prickly-pear cactus fruit peel powder of 6kg, the water caltrop starch of 2kg, the Nostoc powder of 1kg, the Antrodia camphorata powder of 0.5kg, stir, obtained compound, the distiller's yeast of the wheat koji of 4kg, the buckwheat flour of 2kg, the oatmeal of 2kg, the broad bean powder of 2kg, 15kg tap water, 0.8kg is added in 10kg compound, mix, obtained wine unstrained spirits;
G, fermentation: by the temperature control of wine unstrained spirits product at 35 DEG C, when in wine unstrained spirits, ethanol concn reaches 28% volume ratio, fermentation ends;
H, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the agar of 0.05kg, the fish glue of 0.04kg, mixes in the fermented wine of 10kg, leaves standstill 15 days, carries out separation and obtain prickly-pear cactus pure mellow wine and wine mud;
I, mixing: get the soaking wine 2kg in step c, prickly-pear cactus pure mellow wine 8kg in step h, stir, the obtained former wine of prickly-pear cactus;
J, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 60 days deepfreeze time, temperature 4 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 85 DEG C, time 15min, obtained prickly-pear cactus fruit wine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a making method for prickly-pear cactus fruit wine, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select fresh, ripe prickly-pear cactus, remove the impurity such as surface spikes, dust, earth, and clean with clear water, and peeled through peeling machine by prickly-pear cactus, obtain prickly-pear cactus pulp and prickly-pear cactus pericarp;
B, making beating: in prickly-pear cactus pulp, add its weight 35-45% concentration is that the sodium ascorbate solution of 20-25% is pulled an oar, obtained prickly-pear cactus slurries;
C, immersion: prickly-pear cactus pericarp being put into its weight 2-3 alcoholic strength is doubly that the white wine of 65-70% soaks 30-40 days, soak and terminate rear filtration and obtain soaking wine and prickly-pear cactus pericarp, be filtered dry by prickly-pear cactus pericarp and pulverize, obtain prickly-pear cactus fruit peel powder;
D, prozyme process: in prickly-pear cactus slurries, add the polygalacturonase of its weight 0.3-0.4%, the cellulase of 0.2-0.3%, control temperature is 40-50 DEG C, the time is 4-6 hour;
E, matrix pre-treatment: in Rhizoma Dioscoreae powder, add the prickly-pear cactus slurries after the enzymolysis of its weight 35-45%, rub into steamed bread of corn shape, place steamed bread of corn in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: the prickly-pear cactus fruit peel powder adding its weight 50-60% in matrix, stirs, and obtained compound, adds the wheat koji of 25-35%, the tap water of 130-150%, the distiller's yeast of 5-8%, mix in compound, obtained wine unstrained spirits;
G, fermentation: by the temperature control of wine unstrained spirits product at 25-35 DEG C, when in wine unstrained spirits, ethanol concn reaches 22-25% volume ratio, fermentation ends;
H, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the tannin of its weight 0.3-0.4%, the diatomite of 0.02-0.03%, mixes in fermented wine, leaves standstill 8-12 days, carries out separation and obtain prickly-pear cactus pure mellow wine and wine mud;
I, mixing: get the soaking wine 25-35 weight part in step c, prickly-pear cactus pure mellow wine 65-75 weight part in step h, stir, the obtained former wine of prickly-pear cactus;
J, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900-1200MHz, deepfreeze time 50-60 days, temperature 4-6 DEG C;
K, canned sterilization: carry out pasteurize after tinning, temperature 75-85 DEG C, time 15-20min, obtained prickly-pear cactus fruit wine.
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| CN104946483A (en) * | 2015-06-18 | 2015-09-30 | 吴桂丽 | Brewing method of mockstrawberry fruit wine |
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| CN108004083A (en) * | 2017-12-04 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewage process of prickly-pear cactus brandy |
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