CN104789412A - Method for brewing sechium edule wine - Google Patents

Method for brewing sechium edule wine Download PDF

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Publication number
CN104789412A
CN104789412A CN201510216189.2A CN201510216189A CN104789412A CN 104789412 A CN104789412 A CN 104789412A CN 201510216189 A CN201510216189 A CN 201510216189A CN 104789412 A CN104789412 A CN 104789412A
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China
Prior art keywords
wine
christophine
fruit
chayote
filling
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CN201510216189.2A
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Chinese (zh)
Inventor
张俊辉
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张俊辉
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Priority to CN201510216189.2A priority Critical patent/CN104789412A/en
Publication of CN104789412A publication Critical patent/CN104789412A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a method for brewing sechium edule wine. The method is characterized by comprising the following steps: by taking sechium edule as a raw material, pretreating the raw material, performing enzymolysis, blending, activating with yeast, fermenting, aging, clarifying and filtering, filling, and sterilizing, thereby obtaining the sechium edule wine. As the directly pulped sechium edule is subjected to enzyme treatment, the nutrient substances of sechium edule can be separated out, and the utilization efficiency of sechium edule can be improved, and as a composite clarifying agent is adopted for clarification treatment on the aged sechium edule wine, the finished sechium edule wine is stable in color, mellow in taste, and also has multiple health effects of prompting digestion, regulating qi and the middle warmer, reducing blood pressure and the like.

Description

A kind of brewing method of chayote wine
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of brewing method of chayote wine.
Background technology
Fruit of Christophine has another name called falcon people melon, Annan's melon, longevity melon etc., it is a kind of Curcurbitaceae fruit of Christophine platymiscium, fruit of Christophine fine and tender taste, containing moisture 90-92 gram in the fruit of every 100 grams of fruit of Christophine, protein 0.9-1.2 gram, carbohydrate 2.6-7.7 gram, vitamins C 12-22 milligram, the content of carotene 20 microgram, potassium is higher, 190 milligrams can be reached, 0.1 milligram, riboflavin, calcium 500 milligrams, P 32 0 milligram, iron 40 milligrams, 10 milligrams, sodium, copper 0.03 milligram, 7 milligrams, magnesium, zinc 8.35 microgram, selenium 2.3 microgram.In addition containing folic acid, pantothenic acid, nicotinic acid etc.At present, fruit of Christophine major part is eaten raw or is used as vegetables to be eaten, and there is the deficiency that deep processing level is lower and product category is less.
Summary of the invention
The object of the invention is to take fruit of Christophine as raw material, a kind of brewing method of chayote wine is provided, improve the utilization ratio of fruit of Christophine and the exploitation level of fruit of Christophine, enrich the product category of fruit of Christophine, there is digestion promoting, regulating the flow of Qi and the middle Jiao, vasodilation, the health-care effect such as hypotensive.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for chayote wine, is characterized in that, adopts following steps:
(1) raw materials pretreatment: select ripe fruit of Christophine, pumpkin, sponge gourd, pawpaw, stalk is cut into 2cm after cleaning 3melon fourth, get the fruit of Christophine fourth of 10kg, the pumpkin fourth of 1kg, the sponge gourd fourth of 1kg, the papaw pieces of 1kg mix to be placed in hollander and pull an oar, obtained mixed serum, the potassium metabisulfite of 1.2g is added in the mixed serum of 10L, stir, by antioxidant color retention, make finished product chayote wine color stability;
(2) enzymolysis: the polygalacturonase taking 0.3kg, be dissolved in the water of 40 DEG C, be mixed with the pectinase solution that concentration is 2%, join in the mixed serum of 10kg, stir, leave standstill 5 hours, polygalacturonase can improve crushing juice rate, reduce the viscosity of slurries, be conducive to the stable of the filling rear wine body of finings of former wine;
(3) allocate: in the fruit of Christophine slurries after enzymolysis, add maltose, regulate slurries sugar degree to be 22%, add citric acid adjustment total acid content at 0.8mg/100ml, obtained mixed solution;
(4) activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 6%, be cooled to 32 DEG C after boiling, add the active dry yeast of 0.4kg in the sugar soln of 10kg, stir, after placing 30min, obtained yeast activated liquid;
(5) ferment: joined by the yeast activated liquid of 0.8L in 10L mixed solution, temperature control is at 32 DEG C, and mixed solution ethanol concn reaches more than 18% volume ratio, system is fermented, the obtained former wine of fruit of Christophine;
(6) ageing: by the ageing 80 days under 12 DEG C of environment of former for fruit of Christophine wine, adopts siphonage to remove throw out during ageing;
(7) clarification filtration: add the gelatin of 0.004kg, the fish glue of 0.02kg in the former wine of the fruit of Christophine after 10kg ageing, leaves standstill 4 hours after stirring, and after filtering, obtained chayote wine, makes wine body clear, color stability;
(8) filling: the chayote wine after clarification filtration is filling under sterile vacuum environment;
(9) sterilization: by the water bath with thermostatic control sterilization 20min of the chayote wine after filling at 65 DEG C, obtained chayote wine.
Beneficial effect: the present invention by directly making beating after fruit of Christophine carry out ferment treatment, be conducive to the nutritive substance of separating out fruit of Christophine, the utilising efficiency of fruit of Christophine can be improved, compound clarifier clarifying treatment is adopted after ageing, make finished product chayote wine color stability, mouthfeel alcohol and, also there is digestion promoting, regulating the flow of Qi and the middle Jiao, the various health care functions such as hypotensive.
Embodiment
Embodiment 1:
A brewing method for chayote wine, is characterized in that, adopts following steps:
(1) raw materials pretreatment: select ripe fruit of Christophine, stalk is cut into 1cm after cleaning 3melon fourth, be placed in hollander and pull an oar, and add the potassium metabisulfite of 1g in the slurries of 10L, stir, by antioxidant color retention, make finished product chayote wine color stability;
(2) enzymolysis: the polygalacturonase taking 0.1kg, be dissolved in the water of 35 DEG C, be mixed with the pectinase solution that concentration is 1%, join in the fruit of Christophine slurries of 10kg, stir, leave standstill 3 hours, polygalacturonase can improve crushing juice rate, reduce the viscosity of slurries, be conducive to the stable of the filling rear wine body of finings of former wine;
(3) allocate: in the fruit of Christophine slurries after enzymolysis, add sucrose, regulate slurries sugar degree to be 20%, add citric acid adjustment total acid content at 0.6mg/100ml, obtained mixed solution;
(4) activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 4%, be cooled to 28 DEG C after boiling, add the active dry yeast of 0.2kg in the sugar soln of 10kg, stir, after placing 20min, obtained yeast activated liquid;
(5) ferment: joined by the yeast activated liquid of 0.6L in 10L mixed solution, temperature control is at 30 DEG C, and mixed solution ethanol concn reaches more than 18% volume ratio, system is fermented, the obtained former wine of fruit of Christophine;
(6) ageing: by the ageing 100 days under 10 DEG C of environment of former for fruit of Christophine wine, adopts siphonage to remove throw out during ageing;
(7) clarification filtration: add the gelatin of 0.002kg, the bentonite of 0.01kg in the former wine of the fruit of Christophine after 10kg ageing, leaves standstill 2 hours after stirring, and after filtering, obtained chayote wine, makes wine body clear, color stability;
(8) filling: the chayote wine after clarification filtration is filling under sterile vacuum environment;
(9) sterilization: by the water bath with thermostatic control sterilization 30min of the chayote wine after filling at 60 DEG C, obtained chayote wine.
Embodiment 2:
A brewing method for chayote wine, is characterized in that, adopts following steps:
(1) raw materials pretreatment: select ripe fruit of Christophine, serpent melon, muskmelon, stalk is cut into 1.5cm after cleaning 3melon fourth, get the fruit of Christophine fourth of 8kg, the serpent melon fourth of 2kg, the muskmelon fourth of 2kg mix to be placed in hollander and pull an oar, obtained mixed serum, the xitix of 1.1g is added in the mixed serum of 10L, stir, by antioxidant color retention, make finished product chayote wine color stability;
(2) enzymolysis: the polygalacturonase taking 0.2kg, be dissolved in the water of 38 DEG C, be mixed with the pectinase solution that concentration is 1.5%, join in the mixed serum of 10kg, stir, leave standstill 4 hours, polygalacturonase can improve crushing juice rate, reduce the viscosity of slurries, be conducive to the stable of the filling rear wine body of finings of former wine;
(3) allocate: in the fruit of Christophine slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 21%, add citric acid adjustment total acid content at 0.7mg/100ml, obtained mixed solution;
(4) activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 5%, be cooled to 30 DEG C after boiling, add the active dry yeast of 0.3kg in the sugar soln of 10kg, stir, after placing 25min, obtained yeast activated liquid;
(5) ferment: joined by the yeast activated liquid of 0.7L in 10L mixed solution, temperature control is at 31 DEG C, and mixed solution ethanol concn reaches more than 18% volume ratio, system is fermented, the obtained former wine of fruit of Christophine;
(6) ageing: by the ageing 90 days under 11 DEG C of environment of former for fruit of Christophine wine, adopts siphonage to remove throw out during ageing;
(7) clarification filtration: add the polygalacturonase of 0.003kg, the diatomite of 0.015kg in the former wine of the fruit of Christophine after 10kg ageing, leaves standstill 3 hours after stirring, and after filtering, obtained chayote wine, makes wine body clear, color stability;
(8) filling: the chayote wine after clarification filtration is filling under sterile vacuum environment;
(9) sterilization: by the water bath with thermostatic control sterilization 25min of the chayote wine after filling at 63 DEG C, obtained chayote wine.
Embodiment 3:
A brewing method for chayote wine, is characterized in that, adopts following steps:
(1) raw materials pretreatment: select ripe fruit of Christophine, stalk is cut into 1-2cm after cleaning 3melon fourth, be placed in hollander and pull an oar, and add the potassium metabisulfite of 100-120mg/L in slurries, stir, by antioxidant color retention, make finished product chayote wine color stability;
(2) enzymolysis: the polygalacturonase taking fruit of Christophine slurries quality 0.01-0.03%, be dissolved in the water of 35-40 DEG C, be mixed with the pectinase solution that concentration is 1-2%, join in fruit of Christophine slurries, stir, leave standstill 3-5 hour, polygalacturonase can improve crushing juice rate, reduce the viscosity of slurries, be conducive to the stable of the filling rear wine body of finings of former wine;
(3) allocate: in the fruit of Christophine slurries after enzymolysis, add sucrose, regulate slurries sugar degree to be 20-22%, add citric acid adjustment total acid content at 0.6-0.8mg/100ml, obtained mixed solution;
(4) activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 4-6%, be cooled to 28-32 DEG C after boiling, add the active dry yeast of sugar soln quality 2-4%, stir, after placing 20-30min, obtained yeast activated liquid;
(5) ferment: join in mixed solution by yeast activated liquid by the volume ratio of 6-8%, temperature control is at 30-32 DEG C, and mixed solution ethanol concn reaches more than 18% volume ratio, system is fermented, the obtained former wine of fruit of Christophine;
(6) ageing: by former for fruit of Christophine wine ageing 80-100 days under 10-12 DEG C of environment, adopts siphonage to remove throw out during ageing;
(7) clarification filtration: add the gelatin of 0.02-0.04%, the bentonite of 0.1-0.2% in the former wine of the fruit of Christophine after ageing, leaves standstill 2-4 hour after stirring, and after filtering, obtained chayote wine, makes wine body clear, color stability;
(8) filling: the chayote wine after clarification filtration is filling under sterile vacuum environment;
(9) sterilization: by the water bath with thermostatic control sterilization 20-30min of the chayote wine after filling at 60-65 DEG C, obtained chayote 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 brewing method for chayote wine, is characterized in that, adopts following steps:
(1) raw materials pretreatment: select ripe fruit of Christophine, pumpkin, sponge gourd, pawpaw, stalk is cut into 2cm after cleaning 3melon fourth, get the fruit of Christophine fourth of 10kg, the pumpkin fourth of 1kg, the sponge gourd fourth of 1kg, the papaw pieces of 1kg mix to be placed in hollander and pull an oar, obtained mixed serum, the potassium metabisulfite of 1.2g is added in the mixed serum of 10L, stir, by antioxidant color retention, make finished product chayote wine color stability;
(2) enzymolysis: the polygalacturonase taking 0.3kg, be dissolved in the water of 40 DEG C, be mixed with the pectinase solution that concentration is 2%, join in the mixed serum of 10kg, stir, leave standstill 5 hours, polygalacturonase can improve crushing juice rate, reduce the viscosity of slurries, be conducive to the stable of the filling rear wine body of finings of former wine;
(3) allocate: in the fruit of Christophine slurries after enzymolysis, add maltose, regulate slurries sugar degree to be 22%, add citric acid adjustment total acid content at 0.8mg/100ml, obtained mixed solution;
(4) activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 6%, be cooled to 32 DEG C after boiling, add the active dry yeast of 0.4kg in the sugar soln of 10kg, stir, after placing 30min, obtained yeast activated liquid;
(5) ferment: joined by the yeast activated liquid of 0.8L in 10L mixed solution, temperature control is at 32 DEG C, and mixed solution ethanol concn reaches more than 18% volume ratio, system is fermented, the obtained former wine of fruit of Christophine;
(6) ageing: by the ageing 80 days under 12 DEG C of environment of former for fruit of Christophine wine, adopts siphonage to remove throw out during ageing;
(7) clarification filtration: add the gelatin of 0.004kg, the fish glue of 0.02kg in the former wine of the fruit of Christophine after 10kg ageing, leaves standstill 4 hours after stirring, and after filtering, obtained chayote wine, makes wine body clear, color stability;
(8) filling: the chayote wine after clarification filtration is filling under sterile vacuum environment;
(9) sterilization: by the water bath with thermostatic control sterilization 20min of the chayote wine after filling at 65 DEG C, obtained chayote wine.
CN201510216189.2A 2015-05-02 2015-05-02 Method for brewing sechium edule wine CN104789412A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105062836A (en) * 2015-09-04 2015-11-18 刘永 Roxburgh rose fruit wine and making process thereof
CN105176730A (en) * 2015-08-31 2015-12-23 广西运亨酒业有限公司 Preparation method of fructus rhodomyrti wine
CN105754790A (en) * 2016-03-24 2016-07-13 贵州苗岭山地生态作物发展有限公司 Processing method of pumpkin Baijiu
CN105802808A (en) * 2016-06-10 2016-07-27 彭超昀莉 Brewing method of Decaisnea insignis fruit wine
CN107129906A (en) * 2017-07-09 2017-09-05 柴华 A kind of brewing method of Gorgon fruit wine
CN108384728A (en) * 2018-03-14 2018-08-10 江南大学 One Accharomyces cerevisiae and its application

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CN102876535A (en) * 2011-07-15 2013-01-16 张慧 Preparation method of pumpkin wine
CN103666917A (en) * 2013-11-30 2014-03-26 赵国飞 Compound fruit wine and preparation method thereof
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CN102876535A (en) * 2011-07-15 2013-01-16 张慧 Preparation method of pumpkin wine
CN103666917A (en) * 2013-11-30 2014-03-26 赵国飞 Compound fruit wine and preparation method thereof
CN104059830A (en) * 2014-05-14 2014-09-24 安徽天下福酒业有限公司 Mint rice wine
CN104388238A (en) * 2014-11-11 2015-03-04 张家界广惠中药材专业合作社 Production method of papaya fruit wine

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105176730A (en) * 2015-08-31 2015-12-23 广西运亨酒业有限公司 Preparation method of fructus rhodomyrti wine
CN105062836A (en) * 2015-09-04 2015-11-18 刘永 Roxburgh rose fruit wine and making process thereof
CN105754790A (en) * 2016-03-24 2016-07-13 贵州苗岭山地生态作物发展有限公司 Processing method of pumpkin Baijiu
CN105754790B (en) * 2016-03-24 2019-03-12 贵州苗岭山地生态作物发展有限公司 A kind of processing method of squash white spirit
CN105802808A (en) * 2016-06-10 2016-07-27 彭超昀莉 Brewing method of Decaisnea insignis fruit wine
CN107129906A (en) * 2017-07-09 2017-09-05 柴华 A kind of brewing method of Gorgon fruit wine
CN108384728A (en) * 2018-03-14 2018-08-10 江南大学 One Accharomyces cerevisiae and its application

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Application publication date: 20150722