CN104845815B - A kind of production technology of crisp plum fruit wine - Google Patents
A kind of production technology of crisp plum fruit wine Download PDFInfo
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- CN104845815B CN104845815B CN201510282225.5A CN201510282225A CN104845815B CN 104845815 B CN104845815 B CN 104845815B CN 201510282225 A CN201510282225 A CN 201510282225A CN 104845815 B CN104845815 B CN 104845815B
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- 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
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Abstract
The present invention provides a kind of production technologies of crisp plum fruit wine, belong to wine brewing field, including：Finished product after processing, enzymatic treatment, curing, fermentation, ageing, packaging, sterilization is smashed in raw material selection.(1) production method of the invention can by the nutritional ingredient of crisp Lee fruit all it is dilute go out, be more prone to be absorbed by the body, play the role of wetting one's whistle, Li Shui, liver protection, removing toxic substances；(2) production method of the invention is simple, at low cost, and time-consuming shorter, the crisp plum fruit wine shelf-life durations produced are long；(3) by unique technique, filtrate and filtrate after crisp Lee's pulp is smashed separately are handled the present invention so that into everfermentation, ageing handle crisp plum fruit wine smell is fragrant and sweet, comfortable taste, the middle-aged and the old is suitble to drink.
Description
Technical field
The invention belongs to wine brewing fields, are related to a kind of production technology of crisp plum fruit wine.
Background technology
Cultivation history of crisp Lee in Sichuan and Chongqing is long, has a very wide distribution, resourceful, have great adaptability,
Resistance, can cold-resistant high temperature, can be grown in the place of moistening and arid, fruit has that fruit shape is beautiful, thin skin meat thickness slugging, acid
Comfortable degree, crispy and delicious, pure flavor is full of nutrition, and crisp Lee contains soluble solid 12.7~13.27%, soluble total
Sugar 10%, total acid 0.56%, 2.6 milligrams/100 grams of Victoria C；Crisp Lee is sour, can promote the secretion of hydrochloric acid in gastric juice and gastric juice, and can promote
Into gastrointestinal peristalsis, thus there is improvement appetite, promote the effect of digestion, especially have to glutted, constipation person after gastric anacidity, food
Effect.The amino acid such as the serine, glycine, proline, glutamine in fresh Lee's meat, play the role of inducing diuresis to remove edema, to hepatic sclerosis
There is adjuvant treatment effect.Internode labor of boning heat, the ill people of liver is suitable for edible.It is eaten after drying, goes chronic heat, in tune.It falls to fall and cause
Muscle folding bone fracture, ostalgia hemostasis.Make application on human skin good, control the swelling of woman's underbelly, sharp small intestine, lower aqueous vapor, except edema, treatment are black on the face
Spot.Frightened epilepsy caused by children's high fever, malaria, then decoction ablution, works well.Mesh screen, analgesia detumescence.It is made end to wash one's face,
Complexion is made one to moisten, remove acne blackspot.It quenches one's thirst caused by diabetes and diabetes insipidus, only Light-headedness caused by abdomen adverse QI rushing upwards.It controls
Infantile hyperpyrexia, solution erysipelas.Water is decocted containing gargling, controls toothache.Decoction drink-service, controls dysentery.Decoction after scalding, next day drink again, control woman
It is red white under band suddenly.Crisp Lee, the tree vigo(u)r golden mean of the Confucian school, tree crown natural open centre shape.Fruit circular or nearly spheroidal, fruit is smaller, average
15-25 grams of single fruit weight, maximum 40 grams of single fruit weight.Pericarp aubergine, pulp yellow or even band sheet are red.Suture just, stitches ditch
Shallow, fruit dot yellow is closeer, uniform in size.Fruit powder is thick, and canescence, meat is crisp, sweet.Its market demand is larger, substantially locates
In the state that supply falls short of demand, therefore, red crisp Lee has cultivation, and scale constantly expands throughout our country.
Invention content
In order to solve the above technical problems, the present invention provides a kind of production technologies of crisp plum fruit wine.
The present invention is achieved by the following technical programs.
A kind of production technology of crisp plum fruit wine provided by the invention, includes the following steps：
1) raw material selects：Fresh, half ripe, disease-free crisp Lee fruit are selected, it is cleaned, as standby raw material；
2) processing is smashed：After crisp Lee fruit is enucleated, it is put into beating crusher and is smashed, be separated by filtration to obtain filtrate and filtrate；
3) enzymatic treatment：Biological enzyme is added into filtrate, temperature control is 30-35 DEG C, processing time is 9~10h, filtering point
From obtaining filtrate and filtrate；And after the filtrate is mixed with the filtrate of step 2), 4 are handled in temperature is 40~45 DEG C of environment
~5h；
4) it cures：The filtrate of step 3) is placed in food steamer and cooks postcooling；
5) it ferments：
1. saccharomycete is taken to be added in step 4) treated filtrate by weight the ratio of 5-6%, fermentation temperature 41-44
DEG C, the time is 3~5 days；
2. saccharomycete is taken to be added in the filtrate of step 4) by weight the ratio of 3-4%, fermentation temperature is 41-44 DEG C, when
Between be 3~5 days；
3. then 2. step is squeezed the juice is obtained by filtration filtrate, then the filtrate mixed fermentation with step 1., fermentation temperature are
30~38 DEG C, the time is 25~40 days；
6) ageing：Lee's fruit health liquor ageing, 15-20 DEG C of temperature are accelerated using microwave radiation technology cold treatment；Processing time 20~
30 days；
7) it packs, finished product after sterilization.
Further, the biological enzyme is pectase and carbohydrase, and adding proportion is 3~5% pectases and 1 of filtrate
~4% carbohydrase.
Further, 3. specific fermentation step is the step of step 5)：First 2. step is squeezed the juice what is be obtained by filtration
Filtrate and the filtrate mixed fermentation of step 1., fermentation temperature are 36~38 DEG C, and the time is 5~10 days；Then temperature reduce by 30~
32 DEG C, the time is 20~30 days.
The beneficial effects of the present invention are：(1) production method of the invention can by the nutritional ingredient of crisp Lee fruit all it is dilute go out,
Be more prone to be absorbed by the body, play the role of wetting one's whistle, Li Shui, liver protection, removing toxic substances；(2) production method of the invention is simple, cost
Low, time-consuming shorter, the crisp plum fruit wine shelf-life durations produced are long；(3) present invention is beaten crisp Lee's pulp by unique technique
Filtrate and filtrate after broken are separately handled so that into everfermentation, ageing handle crisp plum fruit wine smell is fragrant and sweet, comfortable taste, suitable
The middle-aged and the old is closed to drink.
Specific embodiment
Be described further below technical scheme of the present invention, but claimed range be not limited to it is described.
Embodiment one
A kind of production technology of crisp plum fruit wine, includes the following steps：
1) raw material selects：Fresh, half ripe, disease-free crisp Lee fruit are selected, it is cleaned, as standby raw material；
2) processing is smashed：After crisp Lee fruit is enucleated, it is put into beating crusher and is smashed, be separated by filtration to obtain filtrate and filtrate；
3) enzymatic treatment：Biological enzyme is added into filtrate, temperature control is 30 DEG C, processing time 9h, is separated by filtration to obtain
Filtrate and filtrate；And after the filtrate is mixed with the filtrate of step 2), 4h is handled in temperature is 40 DEG C of environment；The life
Object enzyme is pectase and carbohydrase, and adding proportion is 3% pectase and 1% carbohydrase of filtrate；
After above-mentioned middle filtrate is by cellulase treatment, meeting exfiltrating part liquid, while the biological enzyme of part is taken away, so into
Filtering after filtrate mixed with the filtrate of step 2), biological enzyme processing step 2 can be made) filtrate；
4) it cures：The filtrate of step 3) is placed in food steamer and cooks postcooling；Because crisp Lee's pulp is apt to deteriorate, so
It is handled into overcuring, kills most of bacterium thereon；
5) it ferments：
1. saccharomycete is taken to be added in step 4) treated filtrate by weight 5% ratio, fermentation temperature is 41 DEG C, when
Between be 3 days；
2. saccharomycete is taken to be added in the filtrate of step 4) by weight 3% ratio, fermentation temperature is 41 DEG C, the time 3
My god；
3. then 2. step is squeezed the juice is obtained by filtration filtrate, then the filtrate mixed fermentation with step 1., fermentation temperature are
36 DEG C, the time is 5 days；Then temperature reduces by 30 DEG C, and the time is 20~30 days；
Above-mentioned steps 1. into cross 3 days fermentation then just squeeze the juice filtering the reason of be：Pulp ferments into enzymatic treatment excessively, yeast
Processing 3 days after, in most of nutrition released, the nutrition contained in pulp is less, while pulp easily rots
Rotten, will squeeze the juice filtering at 3 days so that nutriment is largely had existed in filtrate in pulp, while avoids pulp corruption
The rotten rotten total quality and mouthfeel for influencing crisp plum fruit wine；
Above-mentioned steps 3. in first pass through higher temperature fermentation so that then saccharomycete amount reproduction is sent out by lower temperature
Ferment so that saccharomycete absorbs nutrition and is converted into the nutriments such as alcohol；
6) ageing：Lee's fruit health liquor ageing, 15 DEG C of temperature are accelerated using microwave radiation technology cold treatment；20 days processing times；
7) it packs, finished product after sterilization.
Embodiment two
A kind of production technology of crisp plum fruit wine, includes the following steps：
1) raw material selects：Fresh, half ripe, disease-free crisp Lee fruit are selected, it is cleaned, as standby raw material；
2) processing is smashed：After crisp Lee fruit is enucleated, it is put into beating crusher and is smashed, be separated by filtration to obtain filtrate and filtrate；
3) enzymatic treatment：Biological enzyme is added into filtrate, temperature control is 35 DEG C, processing time 10h, is separated by filtration to obtain
Filtrate and filtrate；And after the filtrate is mixed with the filtrate of step 2), 5h is handled in temperature is 45 DEG C of environment；The life
Object enzyme is pectase and carbohydrase, and adding proportion is 5% pectase and 4% carbohydrase of filtrate；
After above-mentioned middle filtrate is by cellulase treatment, meeting exfiltrating part liquid, while the biological enzyme of part is taken away, so into
Filtering after filtrate mixed with the filtrate of step 2), biological enzyme processing step 2 can be made) filtrate；
4) it cures：The filtrate of step 3) is placed in food steamer and cooks postcooling；Because crisp Lee's pulp is apt to deteriorate, so
It is handled into overcuring, kills most of bacterium thereon；
5) it ferments：
1. saccharomycete is taken to be added in step 4) treated filtrate by weight 6% ratio, fermentation temperature is 44 DEG C, when
Between be 5 days；
2. saccharomycete is taken to be added in the filtrate of step 4) by weight 4% ratio, fermentation temperature is 44 DEG C, the time 5
My god；
3. then 2. step is squeezed the juice is obtained by filtration filtrate, then the filtrate mixed fermentation with step 1., fermentation temperature are
38 DEG C, the time is 10 days；Then temperature reduces by 32 DEG C, and the time is 30 days；
Above-mentioned steps 1. into cross 5 days fermentation then just squeeze the juice filtering the reason of be：Pulp ferments into enzymatic treatment excessively, yeast
Processing 5 days after, in most of nutrition released, the nutrition contained in pulp is less, while pulp easily rots
Rotten, will squeeze the juice filtering at 5 days so that nutriment is largely had existed in filtrate in pulp, while avoids pulp corruption
The rotten rotten total quality and mouthfeel for influencing crisp plum fruit wine；
Above-mentioned steps 3. in first pass through higher temperature fermentation so that then saccharomycete amount reproduction is sent out by lower temperature
Ferment so that saccharomycete absorbs nutrition and is converted into the nutriments such as alcohol；
6) ageing：Lee's fruit health liquor ageing, 20 DEG C of temperature are accelerated using microwave radiation technology cold treatment；30 days processing times；
7) it packs, finished product after sterilization.
Embodiment three
A kind of production technology of crisp plum fruit wine, includes the following steps：
1) raw material selects：Fresh, half ripe, disease-free crisp Lee fruit are selected, it is cleaned, as standby raw material；
2) processing is smashed：After crisp Lee fruit is enucleated, it is put into beating crusher and is smashed, be separated by filtration to obtain filtrate and filtrate；
3) enzymatic treatment：Biological enzyme is added into filtrate, temperature control is 33 DEG C, processing time 9.5h, is separated by filtration
To filtrate and filtrate；And after the filtrate is mixed with the filtrate of step 2), 4.5h is handled in temperature is 43 DEG C of environment；It is described
Biological enzyme for pectase and carbohydrase, adding proportion is 4% pectase and 3% carbohydrase of filtrate；
After above-mentioned middle filtrate is by cellulase treatment, meeting exfiltrating part liquid, while the biological enzyme of part is taken away, so into
Filtering after filtrate mixed with the filtrate of step 2), biological enzyme processing step 2 can be made) filtrate；
4) it cures：The filtrate of step 3) is placed in food steamer and cooks postcooling；Because crisp Lee's pulp is apt to deteriorate, so
It is handled into overcuring, kills most of bacterium thereon；
5) it ferments：
1. saccharomycete is taken to be added in step 4) treated filtrate by weight 5.5% ratio, fermentation temperature is 43 DEG C,
Time is 4 days；
2. saccharomycete is taken to be added in the filtrate of step 4) by weight 3.5% ratio, fermentation temperature is 43 DEG C, and the time is
4 days；
3. then 2. step is squeezed the juice is obtained by filtration filtrate, then the filtrate mixed fermentation with step 1., fermentation temperature are
37 DEG C, the time is 8 days；Then temperature reduces by 31 DEG C, and the time is 25 days；
Above-mentioned steps 1. into cross 4 days fermentation then just squeeze the juice filtering the reason of be：Pulp ferments into enzymatic treatment excessively, yeast
Processing 4 days after, in most of nutrition released, the nutrition contained in pulp is less, while pulp easily rots
Rotten, will squeeze the juice filtering at 4 days so that nutriment is largely had existed in filtrate in pulp, while avoids pulp corruption
The rotten rotten total quality and mouthfeel for influencing crisp plum fruit wine；
Above-mentioned steps 3. in first pass through higher temperature fermentation so that then saccharomycete amount reproduction is sent out by lower temperature
Ferment so that saccharomycete absorbs nutrition and is converted into the nutriments such as alcohol；
6) ageing：Lee's fruit health liquor ageing, 18 DEG C of temperature are accelerated using microwave radiation technology cold treatment；25 days processing times；
7) it packs, finished product after sterilization.
Claims (1)
1. a kind of production technology of crisp plum fruit wine, includes the following steps：1) raw material selects：Select fresh, half ripe, disease-free
Crisp Lee fruit, it is cleaned, as standby raw material；2) processing is smashed：It after crisp Lee fruit is enucleated, is put into beating crusher and is smashed, filter
Isolated filtrate and filtrate；3) enzymatic treatment：Biological enzyme is added into filtrate, temperature control is 30-35 DEG C, processing time 9-
10h is separated by filtration to obtain filtrate and filtrate；It is 40-45 DEG C of ring in temperature and after the filtrate is mixed with the filtrate of step 2)
4-5h is handled in border；4) it cures：The filtrate of step 3) is placed in food steamer and cooks postcooling；5) it ferments；1. take saccharomycete by
The ratio of weight ratio 5-6% adds in step 4) treated in filtrate, and fermentation temperature is 41-44 DEG C, and the time is 3-5 days；2. it takes
Saccharomycete is added in by weight the ratio of 3-4% in the filtrate of step 4), and fermentation temperature is 41-44 DEG C, and the time is 3-5 days；③
First 2. step is squeezed the juice the filtrate that is obtained by filtration and the filtrate mixed fermentation of step 1., fermentation temperature is 36~38 DEG C, the time 5
~10 days；Then temperature reduces by 30~32 DEG C, and the time is 20~30 days；6) ageing：Lee fruit is accelerated using microwave radiation technology cold treatment
Health liquor ageing, 15-20 DEG C of temperature；20-30 days processing time；7) it packs, finished product after sterilization；The biological enzyme is fruit
Glue enzyme and carbohydrase, adding proportion are 3~5% pectases and 1~4% carbohydrase of filtrate.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510282225.5A CN104845815B (en) | 2015-05-28 | 2015-05-28 | A kind of production technology of crisp plum fruit wine |
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|---|---|---|---|
| CN201510282225.5A CN104845815B (en) | 2015-05-28 | 2015-05-28 | A kind of production technology of crisp plum fruit wine |
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| CN104845815A CN104845815A (en) | 2015-08-19 |
| CN104845815B true CN104845815B (en) | 2018-06-08 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106010879A (en) * | 2016-07-31 | 2016-10-12 | 普定县怡菲种养产业开发有限公司 | Prunus salicina wine and preparation method thereof |
| CN107090385A (en) * | 2017-06-20 | 2017-08-25 | 普定县亿源芳种养殖专业合作社 | A kind of red crisp Lee's wine and preparation method thereof |
| CN112779114A (en) * | 2021-03-29 | 2021-05-11 | 长江师范学院 | Preparation method of crispy plum fruit wine with active ingredients of ginkgo leaves and armillaria mellea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896210A (en) * | 2005-07-15 | 2007-01-17 | 叶建良 | Production of longan wine by fermentation |
| CN102559437A (en) * | 2011-12-29 | 2012-07-11 | 大连兆阳软件科技有限公司 | Production method of yellow peach series wine |
| CN104419587A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Production method of Prunus Cerasifera fruit wine |
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Granted publication date: 20180608 Termination date: 20190528 |