CN104830619A - Brewing process of kumquat fruit wine - Google Patents
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Abstract
The invention discloses a brewing process of kumquat fruit wine. The brewing process is characterized in that the kumquat fruit wine is brewed by adopting kumquat fruits as a raw material in steps of raw material pretreatment, enzymolysis, mixing, yeast activation, fermentation, mixing, aging, settling and filtering, filling and sterilizing and the like. The blocked kumquat fruit is soaked in high-degree white spirit, so that the loss of nutrients can be avoided; the soaked kumquat fruits are pulped and are subjected to the composite enzyme treatment, so that more kumquat fruit nutrients can be precipitated, the utilization efficiency of the kumquat fruits can be improved, the settling treatment is carried out by adopting a composite settling agent after the aging, the finished product kumquat fruit wine is stable in color, transparent in wine and soft in taste and has health-protection functions for eliminating the indigestion and phlegm, promoting the secretion of saliva or body fluid, relieving sore throat, resolving depression, strengthening the physique and the like.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of making method of golden hesperidium aurantium fruit wine.
Background technology
Gold hesperidium aurantium, has another name called kumquat, mandarin orange, calamondia etc., according to mensuration: every 100 grams of golden hesperidium aurantium moisture contents 81.1 grams, 0.9 gram, protein, 0.1 gram, fat, food fibre 1.1 grams, 16.8 grams, carbohydrate, ash content 0.6 gram, carotene 0.64 milligram, VitB1 0.03 milligram, 0.05 milligram, riboflavin, nicotinic acid 0.4 milligram, 56 milligrams, xitix, vitamin E2 .53 milligram, 138 milligrams, potassium, 1.2 milligrams, sodium, calcium 61 milligrams, 21 milligrams, magnesium, 1.3 milligrams, zinc, iron 0.30 milligram, 15 milligrams, phosphorus, and containing organic acid, multiple amino acids etc.Pericarp is also containing enriching vitamins C, laricin, syringoside etc.At present, gold hesperidium aurantium is mainly to eat raw, comprise with golden hesperidium aurantium fabricated product: the products such as golden hesperidium aurantium wine, golden hesperidium aurantium beverage, golden hesperidium aurantium jam, golden hesperidium aurantium fruit vinegar, the golden hesperidium aurantium wine producing process as patent disclosure that application number is 201410192409.8, it is by broken juice after raw material blanching, blanching easily destroys the nutritive ingredient in raw material, causes the loss of raw material nutritive substance, reduces the utilization ratio of raw material.
Summary of the invention
The object of the invention is in the course of processing, easily to destroy its activeconstituents for existing golden hesperidium aurantium, cause the defect that raw material availability is low, a kind of making method of golden hesperidium aurantium fruit wine is provided, improve the utilization ratio of golden hesperidium aurantium, have eliminate indigestion and phlegm, secretion replenishing and throat moistening, the Xie Yu that regulates the flow of vital energy, the health-care effect such as to build up health.
The present invention solves the technical scheme that its technical problem takes:
A making method for golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: select ripe golden hesperidium aurantium, fibert, Herba Passiflorae Foetidae, star apple, oil lamp in front of figure of Buddha fruit, fragrant mamoncillo, calophyllum inophyllum, Fractus Eriobotryae, golden hesperidium aurantium block is cut into after cleaning, fibert block, Herba Passiflorae Foetidae block, star apple block, oil lamp in front of figure of Buddha fruit block, fragrant mamoncillo block, calophyllum inophyllum block, Fractus Eriobotryae block, get the golden hesperidium aurantium block of 10kg, the fibert block of 1kg, the Herba Passiflorae Foetidae block of 1kg, the star apple block of 1kg, the oil lamp in front of figure of Buddha fruit block of 1kg, the fragrant mamoncillo block of 1kg, the calophyllum inophyllum block of 1kg, the Fractus Eriobotryae block of 1kg mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 45kg be 75% white wine carry out immersion 20 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, and in 10L slurries, add the vitamin c of 1500mg, the Citric Acid of 600mg, stir, obtained golden hesperidium aurantium slurries,
B. enzymolysis: the polygalacturonase, the cellulase of 0.008kg, the proteolytic enzyme of 0.004kg, the amylase of 0.02kg that add 0.012kg in 10kg gold hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 54 DEG C, leave standstill 3.5h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add high fructose syrup, regulate slurries sugar degree to be 30%, add citric acid adjustment total acid content at 1.6mg/100ml, obtained mixed solution;
D. activated yeast: maltose is deployed into the sugar soln that concentration is 16%, is cooled to 35 DEG C after boiling, adds the active dry yeast of 1.2kg, stirs in 10kg sugar soln, after placing 40min, and obtained yeast activated liquid;
E. ferment: in 10kg mixed solution, add 2kg yeast activated liquid, the burdock juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg, the okra juice of 1kg, the black nightshade juice of 1kg, the Rubus corchorifolius juice of 1kg, the strawberry juice of 1kg, the Fructus actinidiae chinensis juice of 1kg, the Sucus Mangiferae indicae of 1kg, temperature control is at 35 DEG C, when mixed solution ethanol concn reaches 28% volume ratio, stop fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the former wine 2.5kg of golden hesperidium aurantium in the soaking wine 5.5kg in steps A, step e, Howthorn Wine 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 8 days deepfreeze time, temperature 2 DEG C golden hesperidium aurantium mixing wine;
H. clarification filtration: add the gelatin of 0.01kg, the caramel colour of 0.005kg in the 10kg gold hesperidium aurantium mixing wine after ageing, leave standstill 20h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 5min of the golden hesperidium aurantium fruit wine after filling at 95 DEG C, obtained golden hesperidium aurantium fruit wine.
Beneficial effect: the present invention soaks putting into high spirit after golden hesperidium aurantium stripping and slicing, avoid the loss of nutritive substance, golden hesperidium aurantium after soaking is pulled an oar and carries out prozyme process, be conducive to separating out more golden hesperidium aurantium nutritive substance, the utilising efficiency of golden hesperidium aurantium can be improved, after ageing, adopt compound clarifier clarifying treatment, make finished product gold hesperidium aurantium fruit wine color stability, wine body is transparent, mouthfeel is soft, also have eliminate indigestion and phlegm, secretion replenishing and throat moistening, the Xie Yu that regulates the flow of vital energy, the health-care effect such as to build up health.
Embodiment
Embodiment 1:
A making method for golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: ripe golden hesperidium aurantium of hanking, is cut into 2cm after cleaning
3golden hesperidium aurantium fourth, the white wine being 70% by the alcoholic strength that golden for 10kg hesperidium aurantium fourth is placed in 20kg carries out immersion 15 days, immersion terminates rear filtration and obtains soaking wine, golden hesperidium aurantium fourth, golden hesperidium aurantium fourth is drained, put into hollander to pull an oar, and in 10L slurries, add the sodium ascorbate of 1200mg, and stir, obtained golden hesperidium aurantium slurries;
B. enzymolysis: add the polygalacturonase of 0.006kg, the cellulase of 0.002kg in 10kg gold hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 50 DEG C, leave standstill 5h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 27%, add citric acid adjustment total acid content at 1.2mg/100ml, obtained mixed solution;
D. activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 6%, be cooled to 30 DEG C after boiling, add the active dry yeast of 0.8kg in 10kg sugar soln, stir, after placing 30min, obtained yeast activated liquid;
E. ferment: in 10kg mixed solution, add 1kg yeast activated liquid, temperature control, at 32 DEG C, when mixed solution ethanol concn reaches 25% volume ratio, stops fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the former wine 4kg of golden hesperidium aurantium in the soaking wine in step a, step e, mix, obtained golden hesperidium aurantium mixing wine;
F. mix: get the former wine 3kg of golden hesperidium aurantium in the soaking wine 7kg in steps A, step e, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: by the ageing 50 days under 8 DEG C of environment of golden hesperidium aurantium mixing wine, adopt siphonage to remove throw out during ageing;
H. clarification filtration: add the diatomite of 0.004kg, the bentonite of 0.01kg in the 10kg gold hesperidium aurantium mixing wine after ageing, leave standstill 14h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 8min of the golden hesperidium aurantium fruit wine after filling at 85 DEG C, obtained golden hesperidium aurantium fruit wine.
Embodiment 2:
A making method for golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: select ripe golden hesperidium aurantium, calcium fruit, thorn angle melon, Garbo fruit, Niuganguo, be cut into 1cm after cleaning
3golden hesperidium aurantium block, calcium fruit block, thorn angle melon block, Garbo fruit block, Niuganguo block, get the golden hesperidium aurantium block of 10kg, the calcium fruit block of 2kg, the thorn angle melon block of 2kg, the Garbo fruit block of 1kg, the Niuganguo block of 1kg mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 35kg be 65% white wine carry out immersion 18 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, and in 10L slurries, add the sodium ascorbate of 1200mg, the potassium metabisulfite of 500mg, stir, obtained golden hesperidium aurantium slurries,
B. enzymolysis: add the polygalacturonase of 0.008kg, the cellulase of 0.005kg in 10kg gold hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 43 DEG C, leave standstill 7h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add maltodextrin, regulate slurries sugar degree to be 32%, add oxysuccinic acid adjustment total acid content at 1.2mg/100ml, obtained mixed solution;
D. activated yeast: fructose is deployed into the sugar soln that concentration is 12%, is cooled to 20 DEG C after boiling, adds the active dry yeast of 0.9kg, stirs in 10kg sugar soln, after placing 25min, and obtained yeast activated liquid;
E. ferment: in 10kg mixed solution, add 1.5kg yeast activated liquid, the Sucus Crataegi of 1kg, the polygonatum odoratum juice of 1kg, the Herba Houttuyniae juice of 1kg, the jerusalem artichoke juice of 1kg, temperature control is at 35 DEG C, when mixed solution ethanol concn reaches 27% volume ratio, stop fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the former wine 3.5kg of golden hesperidium aurantium in the soaking wine 6.5kg in steps A, step e, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: by the ageing 65 days under 4 DEG C of environment of golden hesperidium aurantium mixing wine, adopt siphonage to remove throw out during ageing;
H. clarification filtration: add the diatomite of 0.006kg, the fish glue of 0.014kg in the 10kg gold hesperidium aurantium mixing wine after ageing, leave standstill 10h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 7min of the golden hesperidium aurantium fruit wine after filling at 86 DEG C, obtained golden hesperidium aurantium fruit wine.
Embodiment 3:
A making method for golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: select ripe golden hesperidium aurantium, Fructus Fici, phyllanthus emblica, indigo fruit, rubber fruit, calophyllum inophyllum, sapota, golden hesperidium aurantium block is cut into after cleaning, Fructus Fici block, emblic sub-block, indigo fruit block, rubber fruit block, calophyllum inophyllum block, sapota block, get the golden hesperidium aurantium block of 10kg, the Fructus Fici block of 1kg, the emblic sub-block of 1kg, the indigo fruit block of 1kg, the rubber fruit block of 1kg, the calophyllum inophyllum block of 1kg, the sapota block of 1kg mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 40kg be 72% white wine carry out immersion 18 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, and in 10L slurries, add the sodium ascorbate of 1000mg, the citric acid of 400mg, stir, obtained golden hesperidium aurantium slurries,
B. enzymolysis: the polygalacturonase, the cellulase of 0.007kg, the proteolytic enzyme of 0.003kg that add 0.01kg in 10kg gold hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 52 DEG C, leave standstill 4h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add Xylitol, regulate slurries sugar degree to be 35%, add Citric Acid adjustment total acid content at 1.5mg/100ml, obtained mixed solution;
D. activated yeast: maltose is deployed into the sugar soln that concentration is 14%, is cooled to 33 DEG C after boiling, adds the active dry yeast of 1kg, stirs in 10kg sugar soln, after placing 35min, and obtained yeast activated liquid;
E. ferment: in 10kg mixed solution, add 1.8kg yeast activated liquid, the kudzuvine root juice of 1kg, the water chestnut juice of 1kg, the purslane extract of 1kg, the Amaranthus retroflexus juice of 1kg, the sorghum flour of 1kg, the pea flour of 1kg, the wheat bran of 1kg, temperature control is at 27 DEG C, when mixed solution ethanol concn reaches 26% volume ratio, stop fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the former wine 4kg of golden hesperidium aurantium in the soaking wine 5kg in steps A, step e, hard cider 0.5kg, fructus momordicae wine 0.5kg, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900MHz, 10 days deepfreeze time, temperature 4 DEG C golden hesperidium aurantium mixing wine;
H. clarification filtration: add the diatomite of 0.008kg, the caramel colour of 0.004kg in the 10kg gold hesperidium aurantium mixing wine after ageing, leave standstill 16h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 6min of the golden hesperidium aurantium fruit wine after filling at 90 DEG C, obtained golden hesperidium aurantium fruit wine.
Embodiment 4:
A making method for golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: select ripe golden hesperidium aurantium, be cut into 1-2cm after cleaning
3golden hesperidium aurantium fourth, golden hesperidium aurantium fourth being placed in its weight 2-3 alcoholic strength is doubly that the white wine of 66-70% carries out immersion 12-16 days, immersion terminates rear filtration and obtains soaking wine, golden hesperidium aurantium fourth, golden hesperidium aurantium fourth is drained, put into hollander to pull an oar, and in slurries, add the sodium ascorbate of 100-120mg/L, and stir, obtained golden hesperidium aurantium slurries;
B. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03% in golden hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leaves standstill 5-6h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 25-28%, add citric acid adjustment total acid content at 1-1.2mg/100ml, obtained mixed solution;
D. activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 6-8%, be cooled to 25-30 DEG C after boiling, add the active dry yeast of its weight 8-10% in sugar soln, stir, after placing 20-30min, obtained yeast activated liquid;
E. ferment: in mixed solution, add its weight 10-12% yeast activated liquid, temperature control is at 28-32 DEG C, and mixed solution ethanol concn reaches more than 24% volume ratio, stop fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the soaking wine 55-75 weight part in steps A, golden hesperidium aurantium former wine 25-45 weight part in step e, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: by golden hesperidium aurantium mixing wine ageing 50-60 days under 6-8 DEG C of environment, adopt siphonage to remove throw out during ageing;
H. clarification filtration: add the diatomite of its weight 0.03-0.05%, the chitosan of 0.08-0.12% in the golden hesperidium aurantium mixing wine after ageing, leave standstill 12-15h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the golden hesperidium aurantium fruit wine after filling at 80-85 DEG C, obtained golden hesperidium aurantium 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 golden hesperidium aurantium fruit wine, is characterized in that, described making method adopts following steps:
A. raw materials pretreatment: select ripe golden hesperidium aurantium, fibert, Herba Passiflorae Foetidae, star apple, oil lamp in front of figure of Buddha fruit, fragrant mamoncillo, calophyllum inophyllum, Fractus Eriobotryae, golden hesperidium aurantium block is cut into after cleaning, fibert block, Herba Passiflorae Foetidae block, star apple block, oil lamp in front of figure of Buddha fruit block, fragrant mamoncillo block, calophyllum inophyllum block, Fractus Eriobotryae block, get the golden hesperidium aurantium block of 10kg, the fibert block of 1kg, the Herba Passiflorae Foetidae block of 1kg, the star apple block of 1kg, the oil lamp in front of figure of Buddha fruit block of 1kg, the fragrant mamoncillo block of 1kg, the calophyllum inophyllum block of 1kg, the Fractus Eriobotryae block of 1kg mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 45kg be 75% white wine carry out immersion 20 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, and in 10L slurries, add the vitamin c of 1500mg, the Citric Acid of 600mg, stir, obtained golden hesperidium aurantium slurries,
B. enzymolysis: the polygalacturonase, the cellulase of 0.008kg, the proteolytic enzyme of 0.004kg, the amylase of 0.02kg that add 0.012kg in 10kg gold hesperidium aurantium slurries, stir, carry out complex enzyme hydrolysis in the environment of 54 DEG C, leave standstill 3.5h;
C. allocate: in the golden hesperidium aurantium slurries after enzymolysis, add high fructose syrup, regulate slurries sugar degree to be 30%, add citric acid adjustment total acid content at 1.6mg/100ml, obtained mixed solution;
D. activated yeast: maltose is deployed into the sugar soln that concentration is 16%, is cooled to 35 DEG C after boiling, adds the active dry yeast of 1.2kg, stirs in 10kg sugar soln, after placing 40min, and obtained yeast activated liquid;
E. ferment: in 10kg mixed solution, add 2kg yeast activated liquid, the burdock juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg, the okra juice of 1kg, the black nightshade juice of 1kg, the Rubus corchorifolius juice of 1kg, the strawberry juice of 1kg, the Fructus actinidiae chinensis juice of 1kg, the Sucus Mangiferae indicae of 1kg, temperature control is at 35 DEG C, when mixed solution ethanol concn reaches 28% volume ratio, stop fermentation, the obtained former wine of golden hesperidium aurantium;
F. mix: get the former wine 2.5kg of golden hesperidium aurantium in the soaking wine 5.5kg in steps A, step e, Howthorn Wine 0.5kg, Lycium chinense wine 0.5kg, grape wine 0.5kg, pomegranate wine 0.5kg, mix, obtained golden hesperidium aurantium mixing wine;
G. ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 8 days deepfreeze time, temperature 2 DEG C golden hesperidium aurantium mixing wine;
H. clarification filtration: add the gelatin of 0.01kg, the caramel colour of 0.005kg in the 10kg gold hesperidium aurantium mixing wine after ageing, leave standstill 20h after stirring, obtained golden hesperidium aurantium fruit wine after filtering;
I. filling sterilization: by filling under sterile vacuum environment for the golden hesperidium aurantium fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 5min of the golden hesperidium aurantium fruit wine after filling at 95 DEG C, obtained golden hesperidium aurantium fruit wine.
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