CN104946483A - Brewing method of mockstrawberry fruit wine - Google Patents
Brewing method of mockstrawberry fruit wine Download PDFInfo
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- CN104946483A CN104946483A CN201510340298.5A CN201510340298A CN104946483A CN 104946483 A CN104946483 A CN 104946483A CN 201510340298 A CN201510340298 A CN 201510340298A CN 104946483 A CN104946483 A CN 104946483A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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 invention discloses a brewing method of mockstrawberry fruit wine. The brewing method is characterized by being prepared through the steps of taking mockstrawberry fruits as the raw material, pre-treating, enzymatic hydrolysis, blending, activation of yeast, fermenting, mixing, ageing, clarifying and filtering, filling and sterilizing and other steps. According to the brewing method of mockstrawberry fruit wine, mockstrawberry fruits are placed into high-concentration Baijiu for soaking after being diced, loss of nutritive materials is avoided, the soaked mockstrawberry fruits are pulped and then subjected to compound enzyme treatment, precipitation of more nutritive materials of the mockstrawberry fruits is facilitated, the utilization efficiency of mockstrawberry fruits is improved, a compound clarifying agent is adopted for clarification treatment after ageing, therefore the finished mockstrawberry fruit wine is stable in color and luster, transparent in wine body, soft in taste, and has health care effects of reducing sputa to relieve cough, expelling the wind, promoting blood circulation, relieving swelling, stopping pain and improving immunity.
Description
Technical field
The present invention relates to a kind of brewing method of health promoting wine, especially relate to a kind of brewing method of mock-strawberry fruit wine.
Background technology
Mock-strawberry, have another name called cockscomb fruit, the certain kind of berries, humid euphorbia, red top fruit etc., taste is sweet, cold in nature.For Rosaceae mock-strawberry belongs to the fruit of per nnial herb mock-strawberry." the sward property of medicine standby will " be recorded: " control to fall and beat, swelling and pain relieving, eliminate blood stasis and promote tissue regeneration, infusing drugs in wine strengthens the bone." " east, Fujian book on Chinese herbal medicine " record: " preventing phlegm from forming and stopping coughing, dispels the wind, and invigorates blood circulation.Control Common Cold, cough, asthma, toothache due to pathogenic wind-fire, ulceration on the oral mucosa and the tongue." fruit is containing enriching the multiple nutrients material such as vitamins C, sugar, pentose, Rosa roxburghii glucoside.At present, mock-strawberry is mainly to eat raw as wild fruit, a small amount of is medicinal, relatively less with the mock-strawberry product of mock-strawberry processing, there is the defect that development arrangement is lower, a kind of periodontopathy Indian Mockstrawberry Herb healthcare liquor as patent disclosure that application number is 201210388709.4, the method be raw material is ground powdered, the Powdered 52-54 of putting into degree white wine is soaked, get soak solution and Kaoliang spirit to blend and form, raw material is ground powdered and easily destroy nutritive ingredient in raw material, direct immersion can not separate out the active substance in raw material completely, cause the loss of raw material nutritive substance, reduce 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 mock-strawberry, cause the defect that raw material availability is low, a kind of brewing method of mock-strawberry fruit wine is provided, improve the utilization ratio of mock-strawberry, there is the health-care effects such as preventing phlegm from forming and stopping coughing, expelling wind and activating blood circulation, swelling and pain relieving, raising immunizing power.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for mock-strawberry fruit wine, is characterized in that: described brewing method adopts following steps:
1. raw materials pretreatment: select ripe mock-strawberry, mock-strawberry fourth is cut into after cleaning, mock-strawberry fourth being placed in its weight 2-3 alcoholic strength is doubly that the white wine of 58-65% carries out immersion 15-20 days, immersion terminates rear filtration and obtains soaking wine, mock-strawberry fourth, mock-strawberry fourth is drained, puts into hollander and pull an oar, and add the vitamin c of 100-120mg/L in slurries, stir, obtained mock-strawberry slurries;
2. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03% in mock-strawberry slurries, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leaves standstill 5-6h;
3. allocate: in the mock-strawberry slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 28-32%, add acid adjustment total acid content at 1-1.2mg/100ml, obtained mixed solution;
4. 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 10-12% in sugar soln, stir, after placing 20-30min, obtained yeast activated liquid;
5. ferment: in mixed solution, add its weight 10-12% yeast activated liquid, temperature control, at 28-32 DEG C, when mixed solution ethanol concn reaches 24-28% volume ratio, stops fermentation, the obtained former wine of mock-strawberry;
6. mix: get step 1. in soaking wine 60-75 weight part, step 5. in mock-strawberry former wine 25-40 weight part, mix, obtained mock-strawberry mixing wine;
7. ageing: mock-strawberry is mixed wine ageing 50-60 days under 6-8 DEG C of environment, adopts siphonage to remove throw out during ageing;
8. clarification filtration: add the diatomite of its weight 0.03-0.05%, the gac of 0.08-0.12% in the mock-strawberry mixing wine after ageing, leave standstill 12-15h after stirring, obtained mock-strawberry fruit wine after filtering;
9. filling sterilization: by filling under sterile vacuum environment for the mock-strawberry fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the mock-strawberry fruit wine after filling at 80-85 DEG C, obtained mock-strawberry fruit wine.
Beneficial effect: the present invention soaks putting into high spirit after mock-strawberry stripping and slicing, avoid the loss of nutritive substance, mock-strawberry after soaking is pulled an oar and carries out prozyme process, be conducive to separating out more mock-strawberry nutritive substance, the utilising efficiency of mock-strawberry can be improved, after ageing, adopt compound clarifier clarifying treatment, make finished product mock-strawberry fruit wine color stability, wine body is transparent, mouthfeel is soft, also there is the health-care effects such as preventing phlegm from forming and stopping coughing, expelling wind and activating blood circulation, swelling and pain relieving, raising immunizing power.
Embodiment
Embodiment 1:
A brewing method for mock-strawberry fruit wine, is characterized in that: described brewing method adopts following steps:
1. raw materials pretreatment: ripe mock-strawberry of hanking, mock-strawberry fourth is cut into after cleaning, alcoholic strength 10kg mock-strawberry fourth being placed in 20kg be 65% white wine carry out immersion 16 days, immersion terminates rear filtration and obtains soaking wine, mock-strawberry fourth, mock-strawberry fourth is drained, puts into hollander and pull an oar, and add the vitamin c of 1200mg in 10L slurries, stir, obtained mock-strawberry slurries;
2. enzymolysis: add the polygalacturonase of 0.005kg, the cellulase of 0.003kg in 10kg mock-strawberry slurries, stir, carry out complex enzyme hydrolysis in the environment of 45 DEG C, leaves standstill 6h;
3. allocate: in the mock-strawberry slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 30%, add citric acid adjustment total acid content at 1.1mg/100ml, obtained mixed solution;
4. activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 8%, be cooled to 32 DEG C after boiling, add the active dry yeast of 0.9kg in 10kg sugar soln, stir, after placing 30min, obtained yeast activated liquid;
5. ferment: in 10kg mixed solution, add 1kg yeast activated liquid, temperature control, at 31 DEG C, when mixed solution ethanol concn reaches 24% volume ratio, stops fermentation, the obtained former wine of mock-strawberry;
6. mix: get step 1. in soaking wine 6.5kg, step 5. in the former wine 3.5kg of mock-strawberry, mix, obtained mock-strawberry mixing wine;
7. ageing: mock-strawberry is mixed wine ageing 60 days under 6 DEG C of environment, adopts siphonage to remove throw out during ageing;
8. clarification filtration: add the diatomite of 0.005kg, the gac of 0.008kg in the 10kg mock-strawberry mixing wine after ageing, leave standstill 14h after stirring, obtained mock-strawberry fruit wine after filtering;
9. filling sterilization: by filling under sterile vacuum environment for the mock-strawberry fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 12min of the mock-strawberry fruit wine after filling at 80 DEG C, obtained mock-strawberry fruit wine.
Embodiment 2:
A brewing method for mock-strawberry fruit wine, is characterized in that: described brewing method adopts following steps:
1. raw materials pretreatment: select ripe mock-strawberry, blackberry, blueberry, hang melon, passion fruit, gooseberry, mock-strawberry block is cut into after cleaning, blackberry, blueberry block, hang melon block, passion fruit block, gooseberry block, get the mock-strawberry block of 9kg, the blackberry, blueberry block of 2kg, 2kg hangs melon block, the passion fruit block of 1kg, the gooseberry block of 1kg mixes, obtained mixing raw material, the alcoholic strength mixing raw material of 10kg being placed in 30kg be 68% 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 potassium metabisulfite of 300mg, stir, obtained mock-strawberry slurries,
2. enzymolysis: add the polygalacturonase of 0.008kg, the cellulase of 0.005kg in 10kg mock-strawberry slurries, stir, carry out complex enzyme hydrolysis in the environment of 43 DEG C, leaves standstill 7h;
3. allocate: in the mock-strawberry slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 35%, add oxysuccinic acid adjustment total acid content at 1.5mg/100ml, obtained mixed solution;
4. activated yeast: high fructose syrup is deployed into the sugar soln that concentration is 15%, is cooled to 20 DEG C after boiling, adds the active dry yeast of 1.3kg, stirs in 10kg sugar soln, after placing 25min, and obtained yeast activated liquid;
5. ferment: in 10kg mixed solution, add 1.4kg yeast activated liquid, the gingko juice of 1kg, the Ficus carica juice of 1kg, the loquat juice of 1kg, the Malus spectabilis fruit juice of 1kg, the Fruit of Dahurian Rose of 1kg, temperature control is at 35 DEG C, when mixed solution ethanol concn reaches 29% volume ratio, stop fermentation, the obtained former wine of mock-strawberry;
6. mix: get step 1. in soaking wine 6kg, step 5. in the former wine 3kg of mock-strawberry, hard cider 0.5kg, Howthorn Wine 0.5kg, mix, obtained mock-strawberry mixing wine;
7. ageing: mock-strawberry is mixed wine ageing 64 days under 5 DEG C of environment, adopts siphonage to remove throw out during ageing;
8. clarification filtration: add the bentonite of 0.006kg, the gac of 0.01kg in the 10kg mock-strawberry mixing wine after ageing, leave standstill 16h after stirring, obtained mock-strawberry fruit wine after filtering;
9. filling sterilization: by filling under sterile vacuum environment for the mock-strawberry fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 15min of the mock-strawberry fruit wine after filling at 86 DEG C, obtained mock-strawberry fruit wine.
Embodiment 3:
A brewing method for mock-strawberry fruit wine, is characterized in that: described brewing method adopts following steps:
1. raw materials pretreatment: select ripe mock-strawberry, mulberries, wax-apple, piscidia, prickly pear, Hylocereus undatus, yacon, mock-strawberry block is cut into after cleaning, mulberries block, wax-apple block, piscidia block, prickly pear block, Hylocereus undatus block, yacon block, get the mock-strawberry block of 8kg, the mulberries block of 1kg, the wax-apple block of 1kg, the piscidia block of 1kg, the prickly pear block of 1kg, the Hylocereus undatus block of 1kg, the yacon 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 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 800mg, the citric acid of 400mg, stir, obtained mock-strawberry slurries,
2. enzymolysis: add the polygalacturonase of 0.012kg, the cellulase of 0.008kg, the proteolytic enzyme of 0.004kg, the amylase of 0.02kg in 10kg mock-strawberry slurries, stir, carry out complex enzyme hydrolysis in the environment of 54 DEG C, leaves standstill 3.5h;
3. allocate: in the mock-strawberry 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;
4. 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;
5. ferment: in 10kg mixed solution, add 2kg yeast activated liquid, the Succus Rhizoma Dioscoreae of 1kg, the lotus root juice of 1kg, the Sucus Rosae Normalis of 1kg, the lantern fruit juice of 1kg, the Sucus Phyllanthi 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 mock-strawberry;
6. mix: get step 1. in soaking wine 5.5kg, step 5. in the former wine 2.5kg of mock-strawberry, polygonatum liquor 0.5kg, Lycium chinense wine 0.5kg, strawberry fruit wine 0.5kg, pomegranate wine 0.5kg, mix, obtained mock-strawberry mixing wine;
7. ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900MHz, 55 days deepfreeze time, temperature 5 DEG C;
8. clarification filtration: add the gelatin of 0.01kg, the caramel colour of 0.005kg in the 10kg mock-strawberry mixing wine after ageing, leave standstill 20h after stirring, obtained mock-strawberry fruit wine after filtering;
9. filling sterilization: by filling under sterile vacuum environment for the mock-strawberry fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 8min of the mock-strawberry fruit wine after filling at 90 DEG C, obtained mock-strawberry 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 brewing method for mock-strawberry fruit wine, is characterized in that: described brewing method adopts following steps:
1. raw materials pretreatment: select ripe mock-strawberry, mock-strawberry fourth is cut into after cleaning, mock-strawberry fourth being placed in its weight 2-3 alcoholic strength is doubly that the white wine of 58-65% carries out immersion 15-20 days, immersion terminates rear filtration and obtains soaking wine, mock-strawberry fourth, mock-strawberry fourth is drained, puts into hollander and pull an oar, and add the vitamin c of 100-120mg/L in slurries, stir, obtained mock-strawberry slurries;
2. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03% in mock-strawberry slurries, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leaves standstill 5-6h;
3. allocate: in the mock-strawberry slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 28-32%, add acid adjustment total acid content at 1-1.2mg/100ml, obtained mixed solution;
4. 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 10-12% in sugar soln, stir, after placing 20-30min, obtained yeast activated liquid;
5. ferment: in mixed solution, add its weight 10-12% yeast activated liquid, temperature control, at 28-32 DEG C, when mixed solution ethanol concn reaches 24-28% volume ratio, stops fermentation, the obtained former wine of mock-strawberry;
6. mix: get step 1. in soaking wine 60-75 weight part, step 5. in mock-strawberry former wine 25-40 weight part, mix, obtained mock-strawberry mixing wine;
7. ageing: mock-strawberry is mixed wine ageing 50-60 days under 6-8 DEG C of environment, adopts siphonage to remove throw out during ageing;
8. clarification filtration: add the diatomite of its weight 0.03-0.05%, the gac of 0.08-0.12% in the mock-strawberry mixing wine after ageing, leave standstill 12-15h after stirring, obtained mock-strawberry fruit wine after filtering;
9. filling sterilization: by filling under sterile vacuum environment for the mock-strawberry fruit wine after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the mock-strawberry fruit wine after filling at 80-85 DEG C, obtained mock-strawberry fruit wine.
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| CN201510340298.5A CN104946483A (en) | 2015-06-18 | 2015-06-18 | Brewing method of mockstrawberry fruit wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349302A (en) * | 2015-10-30 | 2016-02-24 | 吴义顺 | Brewing process of Pyrus calleryana wine |
| CN105602800A (en) * | 2016-03-16 | 2016-05-25 | 李琪 | Brewage technique of Rosa multiflora Thunb wine |
| CN106616098A (en) * | 2016-09-27 | 2017-05-10 | 临沂大学 | Health beverage capable of moistening lung to arrest cough and preparation method thereof |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
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| CN103725553A (en) * | 2012-10-15 | 2014-04-16 | 杨海军 | Indian Mockstrawberry Herb healthcare liquor used for periodontal disease |
| CN104611176A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Brewing method of Cherokee rose fruit health wine |
| CN104651159A (en) * | 2015-03-23 | 2015-05-27 | 李琪 | Brewing process of prickly pear fruit wine |
-
2015
- 2015-06-18 CN CN201510340298.5A patent/CN104946483A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725553A (en) * | 2012-10-15 | 2014-04-16 | 杨海军 | Indian Mockstrawberry Herb healthcare liquor used for periodontal disease |
| CN104611176A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Brewing method of Cherokee rose fruit health wine |
| CN104651159A (en) * | 2015-03-23 | 2015-05-27 | 李琪 | Brewing process of prickly pear fruit wine |
Non-Patent Citations (1)
| Title |
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| 刘春生: "《实用中草药图典 珍藏版 3》", 31 May 2013, 中医古籍出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349302A (en) * | 2015-10-30 | 2016-02-24 | 吴义顺 | Brewing process of Pyrus calleryana wine |
| CN105602800A (en) * | 2016-03-16 | 2016-05-25 | 李琪 | Brewage technique of Rosa multiflora Thunb wine |
| CN106616098A (en) * | 2016-09-27 | 2017-05-10 | 临沂大学 | Health beverage capable of moistening lung to arrest cough and preparation method thereof |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
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Application publication date: 20150930 |