CN104845855A - Fruity okra and Rum pre-blended wine and production method thereof - Google Patents

Abstract

The invention discloses a fruity okra and Rum pre-blended wine and a production method thereof. The production method comprises the steps of soaking with an okra enzymatic hydrolysate on the basis of a Rum to prepare an okra and Rum base wine; then, matching one or more than one mixed concentrated juices, namely subtropical concentrated juices of fruits selected from mangoes, pineapples, bananas, pawpaw, watermelons, litchi chinensis, longan, dragon fruits, guava, roxburgh roses, shatian pomeloes, navel oranges, cumquats and the like; and blending, filtering, homogenizing, filling and sterilizing. The fruity okra and Rum pre-blended wine has the beneficial effects that the physique enhancing and fatigue resisting effects of okra are combined with the heavy flavor, sweetness and strong aroma of the Rum, and then, the subtropical concentrated juices are matched, so that the fruity okra and Rum pre-blended wine is aromatic in smell, refreshing in taste, strong in flavor, rich in nutrient components and rich in various organic acids, vitamins and mineral substances and can be directly drunk as a beverage. By using the production method, the large-scale industrial production can be realized.

Description

The pre-rectification of the bright nurse of fruit taste type okra and production method thereof

Technical field

The present invention relates to a kind of pre-rectification containing low alcohol, specifically the pre-rectification of the bright nurse of a kind of fruit taste type and production method thereof, belong to food processing technology field.

Background technology

Okra (formal name used at school: Abelmoschus esculentus (Linn.) Moench), popular name swordweed, purling eggplant, be the annual herbaceous plant of Malvaceae, originate in Africa, and fruit is capsule, and tip apicule is slightly bending, and likeness in form goat's horn, also known as swordweed.Okra fruit is a kind of new type of health vegetables with better nutritivity value and remarkable nourishing function.Okra is nutritious, tender fruit rich in proteins, various total free aminoacids, the multivitamins such as VA, VB, VC, VE, the mineral elements such as potassium, calcium, iron, zinc, phosphorus, manganese and the emplastic be made up of polysaccharide such as pectin.Wherein, just containing protein 2.5 g in the tender fruit of every 100 g, fat 0.1 g, carbohydrate 2.7 g, robust fibre 3.9 g, vitamins B 20.06 mg, C 44 mg that supports one's family, E 1.03 mg, VPP(niacinamide of supporting one's family) 1.0 mg, support one's family A 0.2 mg, mineral nutrition potassium 95 mg, Ca45 mg, phosphorus 65 mg, magnesium 29 mg.In addition, its each position is all containing Mierocrystalline cellulose, hemicellulose and xylogen.

Pre-rectification adds fruit juice in base wine, and pre-coordination is good, and ethanol content is the alcoholic beverage of about 3% ~ 5%, and it is in riotous profusion gorgeous pleasing, belongs to ahead of fashions, the atypical wine of trend.The pre-rectification of selling in the market is the low fruit juice beverage cooking wine according to the fruit furnishing different taste of different local flavors,

The published presetting liquor method for making of existing document.

1, Chinese patent, application number: 201310496592.6, title: a kind of cocktail and preparation method thereof, summary: a kind of cocktail disclosed by the invention, formulated by white sugar, wine base, concentrated garden spgarden stuff, citric acid, oxysuccinic acid, Trisodium Citrate, potassium sorbate, Sodium Benzoate, food flavour, food dye and pure water.The invention also discloses this process for preparing cocktail.The present invention adopts the multiple liquors such as vodka, whisky, cognac, Rum, gin, tequila, grape wine, edible ethanol and fermented wine and garden spgarden stuff, by the industrialization cocktail product that carbonic acid gas carbonating is filling.The pursuit of people to the tipsy stimulation of wine can be met, do not lose taste of juice again.The perfection of foreign wine and fruit juice is merged, remains bar preferably and now adjust cocktail mouthfeel and local flavor, solve again the bottleneck of storage life.

2, Chinese patent, application number: 90110368.3, title: a kind of process for preparing cocktail, summary: allocate based on Pear wine, Mublerry wine, GET PEPPERMINT, orange four kinds of fruit wine, proportion adjusted by four kinds of component maltoses, wine degree and pol differ less, utilize the original color and luster of fruit wine, add synthetic colour, its natural in color, mouthfeel is pure and mild, and local flavor is close, and layering is stable, clear.

3, Chinese patent, application number: 201210431569.4, title: a kind of cocktail manufacture method, summary: the invention discloses a kind of cocktail manufacture method, this making method comprises the steps: the first step: choose raw material, and described raw material is respectively brandy, lemon juice, egg white, Sucus Cucumidis sativi, ice cube; Second: blend, described in blend be brandy, lemon juice, egg white, Sucus Cucumidis sativi, ice cube are mixed according to the ratio of 3: 3: 1: 2: 1; 3rd step: stir, described stirring is that the above-mentioned liquid agitation mixed is even, stirs 7-10 minute.The present invention is simple to operate, is applicable to average family, and made cocktail out has the effect of beauty treatment whitening.

4, Chinese patent, application number: 201310580145.9, title: a kind of cocktail manufacture method, summary: the invention discloses a kind of cocktail manufacture method, it is characterized in that this making method comprises the steps: the first step: choose raw material, described raw material is respectively 45 degree of white wine, goat milk, hawthorn, ginseng, Radix Dauci Sativae and Radix Angelicae Sinensis; Second: blend, described in blend be mixed according to the ratio that weight ratio is 3:2:1:1:1:1 by the raw material in the first step; 3rd step: sealing preservation 8-10 days after stirring, every day period is inverted 2 times.The present invention is simple to operate, is applicable to average family, and made cocktail health-nutrition out, drinks before sleeping, can improve the quality of sleep.

5, Chinese patent, application number: 201210406683.1, title: a kind of cocktail compound method, summary: the invention discloses a kind of cocktail compound method, it is characterized in that: this compound method in turn includes the following steps: the first step: prepare raw material, described raw material comprises vodka, green tea, milk and ice cube; Second: mixture, described mixture refers to and vodka, green tea, milk, ice cube is mixed in a reservoir according to the ratio of 5:2:2:1; 3rd step: stir, described stirring refers to sealed vessel, then adopts automatic shaking device by described vessel shaken 5-10 minute.3rd step: cooling, cools 10-20 minute in frozen water.The present invention is simple to operate, easy to make, is applicable to average family and uses.

6, Chinese patent, application number: 201010502852.2, title: a kind of jujube cocktail, summary: the invention discloses a kind of jujube cocktail and production method thereof, belong to brewing technical field.Jujube cocktail of the present invention take red date wine as base wine, containing raw materials such as jujube juice, lemon juice, orange juice, peppermint juice, Sucus Vitis viniferae, Sucus Crataegis; Jujube cocktail of the present invention realizes suitability for industrialized production, long quality-guarantee period, drinks conveniently, is convenient to mass consumption, wide market; Product is nutritious, limpid bright, give off a strong fragrance, special taste, graceful pleasant, there is typical red date aroma and fruital, be applicable to old and youngly blue or greenly strongly waiting the consumer group.Production method adopts clarifying treatment, solve in the process of depositing and easily produce precipitation, muddy problem, extend the quality guaranteed period, fundamentally solving cocktail can only now drink the technical barrier of now joining, and breaches the traditional concept that traditional cocktail is limited to the place consumption such as bar.

7, Chinese patent, application number: 200910263209.6, title: rose whisky pre-cocktail and preparation method thereof, summary: the invention discloses a kind of rose whisky pre-cocktail and preparation method.On the basis of the pre-rectification of fruity, add the edible rose utilizing the ecological villa garden of thousand mu of roses, through the rhodinyl wine of modern crafts fermentation, by a series of modern processing techniques such as carbonic acid gas acidifyings, make it have mouthfeel amorous pure and honest, the feature that pleasant impression is long.The invention has the beneficial effects as follows: with the rose whisky pre-cocktail that aforesaid method is obtained, the fine and smooth sweet-smelling of rose is combined with the strong stimulation of whisky, define the not only soft but also mixing wine stimulated, the upper fruit juice concentrate of collocation again, by health, mouthfeel, frank feel to combine together, the delicate fragrance of existing fruit and health, again spirituous stimulation and cruel refreshing, existing smooth mouthfeel, has again long aftertaste.

8, Chinese patent, application number: 201310558794.9, title: the cocktail making method of a kind of healthcare okra, summary: the present invention relates to a kind of making method with the assembled alcoholic drinks of nourishing function, i.e. the cocktail making method of healthcare okra.Existing method to have in gumbo nourishing function effective constituent utilize and insufficient, and in the course of processing, particularly in hot procedure, a lot of activeconstituents may lose, the performance of healthcare okra function is had a certain impact, in addition, do not look into the report seen and have healthcare okra cocktail aspect, market also has no analogous products listing.The present invention is implemented by following flow process: material choice---preliminary working--concussion soak--stock solution collection--alcohol-pickled--embathe--drying--cocktail making.

The pre-rectification of selling in the market is only confined to the fruit juice mixing drink containing low alcohol, does not have a nourishing function; Relating to okra in the data consulted is in the Wine Technology of raw material making, due to very thickness after the pod slurrying of okra fruit, the major cause of thickness is that slurries are rich in pectin and viscous protein, the method of common immersion can not make the effective constituent of okra be dissolved out completely, and the effective constituent with nourishing function is difficult to the shortcoming be fully utilized.

Summary of the invention

The object of the invention is the technical problem for above-mentioned existence, there is provided the bright nurse of a kind of fruit taste type okra pre-rectification, it is by adopting ferment treatment okra, the effective constituent of okra can be fully dissolved out, at utmost retain the original nutritive value of okra and nourishing function nutritive ingredient, improve the health-care effect of pre-rectification, and realize the production of presetting liquor industryization.

Another object of the present invention is to provide the production technique of the pre-rectification of the bright nurse of a kind of fruit taste type okra.

The present invention realizes with following technical scheme: the pre-rectification of the bright nurse of a kind of fruit taste type okra, is become by the preparation of raw material of following weight part:

White sugar 4 ~ 10 parts;

Okra Lang Muji wine 3 ~ 8 parts;

Subtropical fruit inspissated juice 4 ~ 16 parts;

Salt 0.001 ~ 0.02 part;

Citric acid 0.01 ~ 0.4 part;

Pure water 72 ~ 85 parts.

Described okra Lang Muji wine is 40 ~ 55 degree of base wine obtained by following method; Concrete grammar is: (1) okra is plucked: tender okra pod 15 parts, to pluck after blossom fall 2 ~ 4 days, the long 6 ~ 10cm of fruit pod, 1.5 ~ 2 centimetres, horizontal stem, tender fruit is firmly tough, look green, vivid; (2) clean: wash away the silt on fruit pod with flowing water; (3) complete and shred: the okra fruit pod after cleaning is put into boiling water and completes 30 seconds to 3 minutes, pull out cooling chopping (4) enzymolysis: by the okra of chopping by weight proportion 1:1 add pure water, add polygalacturonase 0.5%, papoid 0.1%, hydrolysis temperature 55 DEG C, enzymolysis time 20 hours, enzymolysis completes post-heating to 100 DEG C, 3 minutes deactivating enzymes; (5) filter: after being cooled by hydrolyzed solution, first use filter cloth coarse filtration, then carry out essence filter, reclaim filtrate; (6) concentrated: filtrate vacuum concentration, make the okra concentration stock solution that weight concentration is 55% ~ 70%; (7) soak: the okra concentration stock solution Rum of 40 ~ 55 degree is carried out airtight sealed cans and soaks more than 3 months, make okra Lang Muji wine.

The production method of the pre-rectification of the bright nurse of fruit taste type okra of the present invention, concrete technology step comprises:

(1) various raw material is taken with for subsequent use by recipe requirements;

(2) white sugar weighed up is added appropriate hot dissolved in purified water, filter, heating is concentrated, and making pol after cooling is 45 ~ 65BX syrup;

(3) subtropical fruit inspissated juice is weighed up: one or more mixed concentrated fruit juice of the fruit such as mango, pineapple, banana, pawpaw, watermelon, lichee, longan, Hylocereus undatus, piscidia, Rosa roxburghii, shatian pomelo, navel orange, cumquat is for subsequent use;

(4) okra Lang Muji wine, syrup, subtropics fruit juice, pure water are delivered to blend tank respectively, with salt, citric acid, and turn on agitator stirs 5 ~ 15 minutes, uses pore filter-cloth filtering, collects filtrate.

(5) material after deployed for step (4) is being carried out homogeneous at the pressure of 20 ~ 40MPa;

(6) material after homogeneous is cooled to-2 ~ 4 DEG C, adds carbonic acid gas under 2.0 times of air pressure conditions and carry out carbonating;

(7) with the ordinary method of soda pop carry out filling, capping, namely sterilization, cooling can be finished product.

The invention has the beneficial effects as follows: at utmost can retain the original nutritive value of okra and nourishing function nutritive ingredient with the pre-rectification of the bright nurse of fruit taste type okra that aforesaid method is produced, improve the health-care effect of pre-rectification, be equipped with subtropics fruit juice again, existing subtropical fruit fragrance has again the feature that Rum is strong, and can realize suitability for industrialized production.

Accompanying drawing explanation

Fig. 1 is the pre-rectification of the bright nurse of fruit taste type and production technological process thereof.

As shown in Figure 1,

Pluck tender okra pod, complete after cleaning and shred, then enzymolysis, the okra of chopping is added polygalacturonase, papain enzymolysis, concentrated after enzymolysis completes, okra concentration stock solution Rum is carried out airtight sealed cans immersion, makes okra Lang Muji wine.

The white sugar weighed up is added appropriate hot water dissolving, filters, heating is concentrated, makes syrup after cooling;

Fresh juices is added suitable quantity of water and auxiliary material (salt, citric acid etc.);

Above-mentioned okra Lang Muji wine, syrup and fruit juice, pure water are delivered to blend tank mixing respectively, use pore filter-cloth filtering, collect filtrate, then carry out homogeneous, namely filling, capping, sterilization, cooling obtain product.

Embodiment

Method of the present invention and effect is further illustrated below in conjunction with embodiment.

Raw material: okra fruit pod 10kg, polygalacturonase 50g, papoid 10g, alcoholic strength is 51 degree of Rums 10 liters, pure water 10kg.

The preparation of okra Lang Muji wine: (1) okra is plucked: tender okra pod 15 parts, to pluck after blossom fall 2 ~ 4 days, the long 6 ~ 10cm of fruit pod, 1.5 ~ 2 centimetres, horizontal stem, tender fruit is firmly tough, look green, vivid; (2) clean: wash away the silt on fruit pod with flowing water; (3) complete and shred: the okra fruit pod after cleaning is put into boiling water and completes 30 seconds to 3 minutes, pull out cooling chopping (4) enzymolysis: by the okra of chopping by weight proportion 1:1 add pure water, add polygalacturonase 0.5%, papoid 0.1%, hydrolysis temperature 55 DEG C, enzymolysis time 20 hours, enzymolysis completes post-heating to 100 DEG C, 3 minutes deactivating enzymes; (5) filter: after being cooled by hydrolyzed solution, first use filter cloth coarse filtration, then carry out essence filter, reclaim filtrate; (6) concentrated: filtrate vacuum concentration, make the okra concentration stock solution that concentration is 55% ~ 70%; (7) soak: the okra concentration stock solution Rum of 51 degree is carried out airtight sealed cans and soaks more than 3 months, make okra Lang Muji wine.

Embodiment 1

The proportioning raw materials of the pre-rectification of the bright nurse of mango taste okra:

White sugar 8 parts, mango concentrated juice 6 parts, okra Lang Muji wine 4 parts, salt 0.002 part, citric acid 0.02 part, pure water 80 parts.Wherein the alcoholic strength of okra Lang Muji wine is 42 degree, and the mass percent of mango concentrated juice solid substance is 50% ~ 70%.

The presetting wine producing process of the bright nurse of mango taste okra:

(1) the 8 portions of white sugars weighed up add appropriate 80 DEG C of hot dissolved in purified water, filter, and heating is concentrated, and making pol after cooling is 45 ~ 65BX syrup;

(2) mango concentrated juice, pure water after okra Lang Muji wine, syrup, dilution are delivered to blend tank respectively, with salt, citric acid, and turn on agitator stirs 5 ~ 15 minutes, uses pore filter-cloth filtering, collects filtrate.

(3) step (2) filtrate is being carried out homogeneous at the pressure of 20 ~ 40MPa;

(4) material after homogeneous is cooled to-2 ~ 4 DEG C, adds carbonic acid gas under 2.0 times of air pressure conditions and carry out carbonating;

(5) namely filling, capping, 85 DEG C of sterilizations 15 minutes, cooling can be finished product.

The pre-rectification physical and chemical index of the bright nurse of mango taste okra is as following table 1:

Project	Physical and chemical index
		Alcoholic strength, 20 DEG C of % (V/V)	2.0～10.0
Total reducing sugar (with glucose meter), g/L	≤20
		Titrable acid, (with citrometer), g/L	≤6
Carbon dioxide capacity (20 DEG C), multiple	≥ 1.0

Embodiment 2

The proportioning raw materials of the pre-rectification of the bright nurse of pineapple banana flavor okra:

White sugar 8 parts, fruit juice concentrate 6 parts (2 parts, pineapple, 4 parts, banana), okra Lang Muji wine 4 parts, salt 0.002 part, citric acid 0.02 part, pure water 80 parts.Wherein the alcoholic strength of okra Lang Muji wine is 42 degree, and the mass percent of mango concentrated juice solid substance is 50% ~ 70%.

The presetting wine producing process of the bright nurse of pineapple banana flavor okra:

(1) the 8 portions of white sugars weighed up add appropriate 80 DEG C of hot dissolved in purified water, filter, and heating is concentrated, and making pol after cooling is 45 ~ 65BX syrup;

(2) okra Lang Muji wine, syrup, fruit juice concentrate (2 parts, pineapple, 4 parts, banana), pure water are delivered to blend tank respectively, with salt, citric acid, and turn on agitator stirs 5 ~ 15 minutes, uses pore filter-cloth filtering, collects filtrate.

(3) step (2) filtrate is being carried out homogeneous at the pressure of 20 ~ 40MPa;

(4) material after homogeneous is cooled to-2 ~ 4 DEG C, adds carbonic acid gas under 2.0 times of air pressure conditions and carry out carbonating;

(5) namely filling, capping, 85 DEG C of sterilizations 15 minutes, cooling can be finished product.

The pre-rectification physical and chemical index of the bright nurse of pineapple banana flavor okra is as following table 2:

Project	Physical and chemical index
		Alcoholic strength, 20 DEG C of % (V/V)	2.0～10.0
Total reducing sugar (with glucose meter), g/L	≤20
		Titrable acid, (with citrometer), g/L	≤6
Carbon dioxide capacity (20 DEG C), multiple	≥ 1.0

Embodiment 3

The proportioning raw materials of the pre-rectification of the bright nurse of pitaya-flavor okra:

White sugar 4 parts, dragon fruit juice 10 parts, okra Lang Muji wine 6 parts, salt 0.05 part, citric acid 0.1 part, pure water 80 parts.Wherein the alcoholic strength of okra Lang Muji wine is 38 degree, and the mass percent of Dragonfruit Juice solid substance is 40% ~ 60%.

The presetting wine producing process of the bright nurse of pitaya-flavor okra:

(1) the 8 portions of white sugars weighed up add appropriate 80 DEG C of hot dissolved in purified water, filter, and heating is concentrated, and making pol after cooling is 45 ~ 65BX syrup;

(2) okra Lang Muji wine, syrup, Hylocereus undatus, pure water are delivered to blend tank respectively, with salt, citric acid, and turn on agitator stirs 5 ~ 15 minutes, uses pore filter-cloth filtering, collects filtrate.

(3) step (2) filtrate is being carried out homogeneous at the pressure of 20 ~ 40MPa;

(4) material after homogeneous is cooled to-2 ~ 4 DEG C, adds carbonic acid gas under 2.0 times of air pressure conditions and carry out carbonating;

(5) namely filling, capping, 85 DEG C of sterilizations 15 minutes, cooling can be finished product.

The pre-rectification physical and chemical index of the bright nurse of Hylocereus undatus okra is as following table 2:

Project	Physical and chemical index
		Alcoholic strength, 20 DEG C of % (V/V)	2.0～10.0
Total reducing sugar (with glucose meter), g/L	≤20
		Titrable acid, (with citrometer), g/L	≤6
Carbon dioxide capacity (20 DEG C), multiple	≥ 1.0

Claims (2)

1. the pre-rectification of the bright nurse of fruit taste type okra, is characterized in that being obtained by the preparation of raw material of following weight parts:

White sugar 4 ~ 10 parts;

Okra Lang Muji wine 3 ~ 8 parts;

Subtropical fruit inspissated juice 4 ~ 16 parts;

Salt 0.001 ~ 0.02 part;

Citric acid 0.01 ~ 0.4 part;

Pure water 72 ~ 85 parts;

Described okra Lang Muji wine is 40 ~ 55 degree of base wine obtained by following method;

(1) okra is plucked: to pluck after blossom fall 2 ~ 4 days, the long 6 ~ 10cm of fruit pod, 1.5 ~ 2 centimetres, horizontal stem, the tender okra pod 15 parts that tender fruit is firmly tough, look green is, vivid; (2) clean: wash away the silt on fruit pod with flowing water; (3) complete and shred: the okra fruit pod after cleaning is put into boiling water and completes 30 seconds to 3 minutes, pull cooling chopping (4) enzymolysis out: the okra of chopping is added pure water by weight 1:1, add polygalacturonase 0.5%, papoid 0.1%, hydrolysis temperature 55 DEG C, enzymolysis time 20 hours, enzymolysis completes post-heating to 100 DEG C, 3 minutes deactivating enzymes; (5) filter: after being cooled by hydrolyzed solution, first use filter cloth coarse filtration, then carry out essence filter, reclaim filtrate; (6) concentrated: filtrate vacuum concentration, make the okra concentration stock solution that weight concentration is 55% ~ 70%; (7) soak: the okra concentration stock solution Rum of 40 ~ 55 degree is carried out airtight sealed cans and soaks more than 3 months, make okra Lang Muji wine.

2. the production method of the pre-rectification of the bright nurse of fruit taste type okra according to claim 1, is characterized in that, comprise following processing step:

(1) various raw material is taken with for subsequent use by recipe requirements;

(2) white sugar weighed up is added appropriate hot dissolved in purified water, filter, heating is concentrated, and making pol after cooling is 45 ~ 65BX syrup;

(3) subtropical fruit inspissated juice is weighed up: one or more mixed concentrated fruit juice of the fruit such as mango, pineapple, banana, pawpaw, watermelon, lichee, longan, Hylocereus undatus, piscidia, Rosa roxburghii, shatian pomelo, navel orange, cumquat is for subsequent use;

(4) okra Lang Muji wine, syrup, subtropics fruit juice, pure water are delivered to blend tank respectively, with salt and citric acid, and turn on agitator stirs 5 ~ 15 minutes, uses pore filter-cloth filtering, collects filtrate;

(5) material after deployed for step (4) is being carried out homogeneous at the pressure of 20 ~ 40MPa;

(6) material after homogeneous is cooled to-2 ~ 4 DEG C, adds carbonic acid gas under 2.0 times of air pressure conditions and carry out carbonating;

(7) with the ordinary method of soda pop carry out filling, capping, namely sterilization, cooling can be finished product.