CN104893898A - Process for brewing raspberry-gooseberry wine - Google Patents
Process for brewing raspberry-gooseberry wine Download PDFInfo
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- CN104893898A CN104893898A CN201510308171.5A CN201510308171A CN104893898A CN 104893898 A CN104893898 A CN 104893898A CN 201510308171 A CN201510308171 A CN 201510308171A CN 104893898 A CN104893898 A CN 104893898A
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- gooseberry
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
Abstract
The invention discloses a process for brewing a raspberry-gooseberry wine. The process is characterized in that the raspberry-gooseberry wine is brewed from raspberries and gooseberries as raw materials by the steps of performing pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, aging, clarification filtration, filling sterilization and the like. In the process disclosed by the invention, the raspberries and the gooseberries are cut into pieces and then are soaked in high-degree white spirit to avoid the loss of nutrient substances, then the soaked raspberries and the gooseberries are pulped and subjected to complex enzyme treatment to ensure that more nutrient substances of the raspberries and the gooseberries can be separated out easily, the utilization rates of the raspberries and the gooseberries can be improved, and a compound clarifying agent is adopted to perform clarification treatment after aging to ensure that the finished product of the raspberry-gooseberry wine is stable in color and luster, transparent in wine body and soft in mouthfeel, and has various health protection effects of maintaining beauty and keeping young, reinforcing the kidney yang, resisting aging, improving immunity 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 red certain kind of berries gooseberry.
Background technology
The red certain kind of berries, also known as husky nest nest, pallet, rasp berry, is Rosaceae rubus, subshrub rattan, and its fruit can be eaten raw.The medicinal ingredients that the red certain kind of berries contains than other fruit is many, and as amino acid, ellagic acid, Whitfield's ointment, these pharmaceutical cpds have anti-ageing and antitumous effect to human body, simultaneously to protecting the liver, protect cardiovascular, all beneficial.Red raspberry is described as in the world " gold fruit ".
Gooseberry, for the fruit of saxifragaceae plant mountain pockmarks, berry is spherical, taste is sour, warm in nature, gooseberry fruit contains 18 seed amino acids of needed by human body, containing Catergen 00 milligram in every 100 grams of fresh fruits, ascorbic content exceeds most fruits several times even hundreds of times, is only second to Kiwifruit and occupies second.Simultaneously the content of biological flavone is very high, has vessel softening, reduces blood fat and blood pressure, replenishes the calcium and strengthen body immunity, the effect such as anticancer.At present, the red certain kind of berries, gooseberry are as coconut palm fruit, great majority are to eat raw, a small amount of is processed to the products such as fruit wine, beverage, fruit vinegar, the Cranberry wine as patent disclosure that application number is 201110394331.4, Cranberry wine and other several wine are carried out infusion by it, heat the activeconstituents destroyed in raw material, reduce the nutritive substance in raw material, cause the utilization ratio of raw material lower.
Summary of the invention
The object of the invention is in the course of processing, easily to destroy its activeconstituents for the existing red certain kind of berries, gooseberry, cause the defect that raw material availability is low, a kind of making method of red certain kind of berries gooseberry is provided, improve the utilization ratio of the red certain kind of berries, gooseberry, have beautifying face and moistering lotion, strengthening yang and invigorating kidney, anti-ageing, improve the health-care effect such as immunizing power.
The present invention solves the technical scheme that its technical problem takes: a kind of making method of red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select the ripe red certain kind of berries, gooseberry, red certain kind of berries fourth, gooseberry fourth is cut into after cleaning, get the red certain kind of berries fourth of 60-75 weight part, the gooseberry fourth of 25-40 weight part mixes that to be placed on its weight 2-3 alcoholic strength be doubly carry out immersion 20-25 days in the white wine of 55-60%, immersion terminates rear filtration and obtains soaking wine, the red certain kind of berries, gooseberry fourth, the red certain kind of berries, gooseberry fourth are drained, put into hollander to pull an oar, obtained raw slurry;
B, enzymolysis: in raw slurry, add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03%, the sodium ascorbate of 0.04-0.08%, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leave standstill 5-6h;
C, allotment: in the red certain kind of berries after enzymolysis, gooseberry slurries, add glucose, regulate slurries sugar degree to be 25-28%, adds oxysuccinic acid adjustment total acid content at 1.2-1.5mg/100ml, obtained mixed solution;
D, activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 8-10%, be cooled to 24-28 DEG C after boiling, in sugar soln, add the active dry yeast of its weight 10-12%, stir, after placing 20-30min, obtained yeast activated liquid;
E, fermentation: in mixed solution, add its weight 20-22% yeast activated liquid, temperature control, at 28-32 DEG C, when mixed solution ethanol concn reaches 24-27% volume ratio, stops fermentation, obtained former wine;
F, mixing: get the former wine 30-45 weight part in the soaking wine 55-70 weight part in steps A, step e, mix, obtained red certain kind of berries gooseberry mixing wine;
G, ageing: by red certain kind of berries gooseberry mixing wine ageing 50-60 days under 6-8 DEG C of environment, adopt siphonage to remove throw out during ageing;
H, clarification filtration: in the red certain kind of berries after ageing, gooseberry mixing wine, add the gac of its weight 0.03-0.05%, the chitosan of 0.08-0.12%, leave standstill 6-9h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the red certain kind of berries gooseberry after filling at 80-85 DEG C, obtained red certain kind of berries gooseberry.
Beneficial effect: the present invention soaks putting into high spirit after the red certain kind of berries, gooseberry stripping and slicing, avoid the loss of nutritive substance, the red certain kind of berries after immersion, gooseberry are pulled an oar and carried out prozyme process, be conducive to separating out the more red certain kind of berries, gooseberry nutritive substance, the utilising efficiency of the red certain kind of berries, gooseberry can be improved, compound clarifier clarifying treatment is adopted after ageing, make into pinkish red certain kind of berries gooseberry color stability, wine body be transparent, mouthfeel is soft, also have beautifying face and moistering lotion, strengthening yang and invigorating kidney, anti-ageing, improve the various health care functions such as immunizing power.
Embodiment
Embodiment one:
A making method for red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: the hank ripe red certain kind of berries, gooseberry, the red certain kind of berries, gooseberry fourth is cut into after cleaning, the alcoholic strength red certain kind of berries fourth of 7kg, the gooseberry fourth of 3kg being placed in 20kg be 58% white wine carry out immersion 23 days, immersion terminates rear filtration and obtains soaking wine, the red certain kind of berries, gooseberry fourth, the red certain kind of berries, gooseberry fourth are drained, put into hollander to pull an oar, obtained raw slurry;
B, enzymolysis: in 10kg raw slurry, add the polygalacturonase of 0.005kg, the cellulase of 0.003kg, the sodium ascorbate of 0.006kg, stir, carry out complex enzyme hydrolysis in the environment of 45 DEG C, leave standstill 6h;
C, allotment: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 27%, adds oxysuccinic acid adjustment total acid content at 1.3mg/100ml, obtained mixed solution;
D, activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 9%, be cooled to 26 DEG C after boiling, in 10kg sugar soln, add the active dry yeast of 1.1kg, stir, after placing 25min, obtained yeast activated liquid;
E, fermentation: in 10kg mixed solution, add 2kg yeast activated liquid, temperature control, at 30 DEG C, when mixed solution ethanol concn reaches 26% volume ratio, stops fermentation, obtained former wine;
F, mixing: get the former wine 4kg in the soaking wine 6kg in step a, step e, mix, obtained red certain kind of berries gooseberry mixing wine;
G, ageing: by the ageing 50 days under 7 DEG C of environment of red certain kind of berries gooseberry mixing wine, adopt siphonage to remove throw out during ageing;
H, clarification filtration: in the red certain kind of berries gooseberry of the 10kg after ageing mixing wine, add the gac of 0.004kg, the chitosan of 0.008kg, leave standstill 7h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 12min of the red certain kind of berries gooseberry after filling at 84 DEG C, obtained red certain kind of berries gooseberry.
Embodiment two:
A making method for red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select the ripe red certain kind of berries, gooseberry, sea-buckthorn, calcium fruit, the red certain kind of berries block be cut into after cleaning, gooseberry block, sea-buckthorn block, calcium fruit block, get the red certain kind of berries block of 8kg, 5kg gooseberry block, the sea-buckthorn block of 1kg, the calcium fruit 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 vitamin c of 1000mg, the potassium metabisulfite of 500mg, stir, obtained red certain kind of berries gooseberry slurries,
B, enzymolysis: in 10kg raw slurry, add the polygalacturonase of 0.007kg, the cellulase of 0.004kg, the Citric Acid of 0.008kg, stir, carry out complex enzyme hydrolysis in the environment of 48 DEG C, leave standstill 5h;
C, allotment: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 30%, adds citric acid adjustment total acid content at 1.5mg/100ml, obtained mixed solution;
D, activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 12%, be cooled to 22 DEG C after boiling, in 10kg sugar soln, add the active dry yeast of 1.3kg, stir, after placing 35min, obtained yeast activated liquid;
E, fermentation: in 10kg mixed solution, add 2.5kg yeast activated liquid, the burdock juice of 2kg, the wolfberry juice of 2kg, the blackberry juice of 1kg, temperature control, at 35 DEG C, when mixed solution ethanol concn reaches 28% volume ratio, stops fermentation, obtained former wine;
F, mixing: get former wine 4.5kg, the polygonatum liquor 0.5kg in the soaking wine 5kg in step a, step e, mix, obtained red certain kind of berries gooseberry 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 red certain kind of berries gooseberry mixing wine;
H, clarification filtration: in the red certain kind of berries gooseberry of the 10kg after ageing mixing wine, add the fish glue of 0.006kg, the diatomite of 0.01kg, leave standstill 10h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 15min of the red certain kind of berries gooseberry after filling at 80 DEG C, obtained red certain kind of berries gooseberry.
Embodiment three:
A making method for red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select the ripe red certain kind of berries, gooseberry, mulberries, rose hip, trifoliate orange seed, the red certain kind of berries block, gooseberry block, mulberries block, rose hip block, the trifoliate orange seed block that are cut into after cleaning, get the red certain kind of berries block of 6kg, 3kg gooseberry block, the mulberries block of 2kg, the rose hip block of 2kg, the trifoliate orange seed block of 1kg mix, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 23kg be 68% white wine carry out immersion 25 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, obtained raw slurry;
B, enzymolysis: add in 10kg raw slurry the polygalacturonase of 0.008kg, the cellulase of 0.005kg, 0.01kg lay particular stress on potassium sulfate, stir, in the environment of 45 DEG C, carry out complex enzyme hydrolysis, leave standstill 7h;
C, allotment: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 35%, adds Citric Acid acid adjustment total acid content at 1.8mg/100ml, obtained mixed solution;
D, activated yeast: sucrose dissolved is deployed into the sugar soln that concentration is 16%, is cooled to 24 DEG C after boiling, add the active dry yeast of 1.5kg, stir in 10kg sugar soln, after placing 40min, and obtained yeast activated liquid;
E, fermentation: in 10kg mixed solution, add 3kg yeast activated liquid, the nipa palm juice of 2kg, the arrow-leaved oleaster juice of 2kg, the open country of 1kg fall tomato juice, temperature control, at 36 DEG C, when mixed solution ethanol concn reaches 30% volume ratio, stops fermentation, obtained former wine;
F, mixing: get former wine 3.5kg, Kaoliang spirit 0.5kg, the corn wine 0.5kg in the soaking wine 5.5kg in step a, step e, mix, obtained red certain kind of berries gooseberry mixing wine;
G, ageing: by the ageing 40 days under 10 DEG C of environment of red certain kind of berries gooseberry mixing wine, adopt siphonage to remove throw out during ageing;
H, clarification filtration: in the red certain kind of berries gooseberry of the 10kg after ageing mixing wine, add the fish glue of 0.008kg, the gelatin of 0.015kg, leave standstill 6h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 6min of the red certain kind of berries gooseberry after filling at 86 DEG C, obtained red certain kind of berries gooseberry.
Embodiment four:
A making method for red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select the ripe red certain kind of berries, gooseberry, snakegourd, phyllanthus emblica, prickly pear, Romanet Grape Root, the red certain kind of berries block be cut into after cleaning, gooseberry block, snakegourd block, emblic sub-block, prickly pear block, Romanet Grape Root, get the red certain kind of berries block of 5kg, 3kg gooseberry block, the snakegourd block of 2kg, the emblic sub-block of 2kg, the prickly pear block of 2kg, 1kg Romanet Grape Root block mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 28kg be 70% white wine carry out immersion 21 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained, put into hollander to pull an oar, obtained raw slurry,
B, enzymolysis: in 10kg raw slurry, add the polygalacturonase of 0.01kg, the cellulase of 0.007kg, stir, carry out complex enzyme hydrolysis in the environment of 42 DEG C, leave standstill 8h;
C, allotment: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 38%, adds Citric Acid acid adjustment total acid content at 2mg/100ml, obtained mixed solution;
D, activated yeast: maltose is dissolved and is deployed into the sugar soln that concentration is 20%, be cooled to 32 DEG C after boiling, in 10kg sugar soln, add the active dry yeast of 1.4kg, stir, after placing 50min, obtained yeast activated liquid;
E, fermentation: in 10kg mixed solution, add 4kg yeast activated liquid, the sweetsop juice of 2kg, the Sucus Granati of 2kg, the pineapple juice of 2kg, the Sucus Chaenomelis of 2kg, the Malus spectabilis fruit juice of 1kg, temperature control is at 34 DEG C, when mixed solution ethanol concn reaches 28% volume ratio, stop fermentation, obtained former wine;
F, mixing: get former wine 3kg, grape wine 1kg, strawberry wine 0.5kg, the pomegranate wine 0.5kg in the soaking wine 5kg in step a, step e, mix, obtained red certain kind of berries gooseberry 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 red certain kind of berries gooseberry mixing wine;
H, clarification filtration: in the red certain kind of berries gooseberry of the 10kg after ageing mixing wine, add the agar of 0.01kg, the gelatin of 0.008kg, leave standstill 8h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 5min of the red certain kind of berries gooseberry after filling at 88 DEG C, obtained red certain kind of berries gooseberry.
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 red certain kind of berries gooseberry, is characterized in that: described making method adopts following steps:
A, raw materials pretreatment: select the ripe red certain kind of berries, gooseberry, red certain kind of berries fourth, gooseberry fourth is cut into after cleaning, get the red certain kind of berries fourth of 60-75 weight part, the gooseberry fourth of 25-40 weight part mixes that to be placed on its weight 2-3 alcoholic strength be doubly carry out immersion 20-25 days in the white wine of 55-60%, immersion terminates rear filtration and obtains soaking wine, the red certain kind of berries, gooseberry fourth, the red certain kind of berries, gooseberry fourth are drained, put into hollander to pull an oar, obtained raw slurry;
B, enzymolysis: in raw slurry, add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03%, the sodium ascorbate of 0.04-0.08%, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leave standstill 5-6h;
C, allotment: in the red certain kind of berries after enzymolysis, gooseberry slurries, add glucose, regulate slurries sugar degree to be 25-28%, adds oxysuccinic acid adjustment total acid content at 1.2-1.5mg/100ml, obtained mixed solution;
D, activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 8-10%, be cooled to 24-28 DEG C after boiling, in sugar soln, add the active dry yeast of its weight 10-12%, stir, after placing 20-30min, obtained yeast activated liquid;
E, fermentation: in mixed solution, add its weight 20-22% yeast activated liquid, temperature control, at 28-32 DEG C, when mixed solution ethanol concn reaches 24-27% volume ratio, stops fermentation, obtained former wine;
F, mixing: get the former wine 30-45 weight part in the soaking wine 55-70 weight part in steps A, step e, mix, obtained red certain kind of berries gooseberry mixing wine;
G, ageing: by red certain kind of berries gooseberry mixing wine ageing 50-60 days under 6-8 DEG C of environment, adopt siphonage to remove throw out during ageing;
H, clarification filtration: in the red certain kind of berries after ageing, gooseberry mixing wine, add the gac of its weight 0.03-0.05%, the chitosan of 0.08-0.12%, leave standstill 6-9h after stirring, obtained red certain kind of berries gooseberry after filtering;
I, filling sterilization: by filling under sterile vacuum environment for the red certain kind of berries gooseberry after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the red certain kind of berries gooseberry after filling at 80-85 DEG C, obtained red certain kind of berries gooseberry.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105349302A (en) * | 2015-10-30 | 2016-02-24 | 吴义顺 | Brewing process of Pyrus calleryana wine |
| CN105647740A (en) * | 2016-03-16 | 2016-06-08 | 李琪 | Brewing technology of rubus coreanus wine |
| CN107686791A (en) * | 2017-09-27 | 2018-02-13 | 程龙凤 | A kind of brewage process of passion fruit Lycium chinense wine |
| CN107828597A (en) * | 2017-12-12 | 2018-03-23 | 合肥市绿之林农业开发有限公司 | A kind of preparation method of the bright okra fermented wine of color and luster |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
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| CN107686791A (en) * | 2017-09-27 | 2018-02-13 | 程龙凤 | A kind of brewage process of passion fruit Lycium chinense wine |
| CN107828597A (en) * | 2017-12-12 | 2018-03-23 | 合肥市绿之林农业开发有限公司 | A kind of preparation method of the bright okra fermented wine of color and luster |
| CN108251247A (en) * | 2018-03-14 | 2018-07-06 | 李德鹏 | A kind of apple method for preparing medicated wine |
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Application publication date: 20150909 |