CN105039080A - Method for making sea buckthorn fruit wine - Google Patents

Method for making sea buckthorn fruit wine Download PDF

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Publication number
CN105039080A
CN105039080A CN201510476535.0A CN201510476535A CN105039080A CN 105039080 A CN105039080 A CN 105039080A CN 201510476535 A CN201510476535 A CN 201510476535A CN 105039080 A CN105039080 A CN 105039080A
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wine
sea
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buckthorn
time
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吴义顺
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吴义顺
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Abstract

The invention discloses a method for making sea buckthorn fruit wine. The method includes the steps that fresh, mature and full sea buckthorns are sorted out as main raw materials, pretreatment, soaking, pulping, complex enzyme treatment, blending and sterilization, fermentation, filtering, mixing, ageing, canning, sterilization and the like are conducted on the raw materials, and sea buckthorn fruit wine is obtained. According to the method, steam deactivation of enzymes is conducted on the raw materials twice, the astringent taste of the raw materials can be removed, the taste of finished wine is improved, complex enzyme treatment is carried out on the raw materials soaked with liquor, the nutritional ingredients of the raw materials are fully absorbed, and the utilization rate of the raw materials is increased greatly; the color and luster of the finished sea buckthorn fruit wine is bright, the wine body is transparent, the taste is moderate, and the wine is of the unique flavor of sea buckthorns and has the health-care functions of building the body, relieving the cough and reducing sputum, enhancing the human immunity and the like.

Description

A kind of brewing method of sea buckthorn fruit wine
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of brewing method of sea buckthorn fruit wine.
Background technology
Sea-buckthorn is the fruit of Elaeangnaceae Hippophne machaka sea-buckthorn, another name acid thorn, black thorn etc.Each seed amino acid according to surveying and determination containing multivitamin, lipid acid, trace element, sub-oil element, Fructus Hippophae flavone, super-oxide isoreactivity material and needed by human body in its fruit.Current sea-buckthorn, except as except wild fruit, is also processed to the products such as fruit wine, fruit vinegar, fruit juice, as application number be 201410520139.9 patent discloses a kind of sea buckthorn fruit wine and preparation method thereof, producer described in it is not enough.
Summary of the invention
The present invention is directed to the deficiency that utilization ratio that existing sea buckthorn fruit wine exists in the course of processing is lower, a kind of nutrient health, mellow in taste, natural sweet-smelling are provided, there is the brewing method of the sea buckthorn fruit wine of health-care effect, improve the utilising efficiency of sea-buckthorn.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for sea buckthorn fruit wine, is characterized in that, described brewing method adopts following steps:
A. raw materials pretreatment: select fresh, ripe sea-buckthorn, carry out steam beating after clean by clean water, steam beating temperature is 120-130 DEG C, fixation time is 30-40s, after completing, the heat radiation of spreading for cooling immediately, dries with dryer, and temperature controls as 60-70 DEG C, drying time is 8-10min, carry out steam beating again after oven dry, the temperature that completes is 130-135 DEG C, and fixation time is 15-20s, after completing, spreading for cooling heat radiation, stand-by;
B. soak: the sea-buckthorn after completing being put into its weight 2-3 times alcoholic strength is that the white wine of 62-65% soaks, and soak time is 15-20 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C. pull an oar: in raw material slag, add 1-2 water doubly, carry out making beating process, with 140-150 object screen filtration, gained filter residue adds filter residue 1-2 times water again and carries out secondary pulping, twice gained slurries mixing, obtained raw slurry;
D. prozyme process: add the polygalacturonase of its weight 0.2-0.3%, the cellulase of 0.1-0.2% in raw slurry, control temperature is 40-50 DEG C, the time is 2-3h;
E. sterilizing is allocated: in the raw slurry after enzymolysis, adding glucose to raw slurry sugar concentration is 30-35%, adding citric acid to raw slurry pH value is 4-4.5, obtained mixed serum, and deployed mixed serum is carried out sterilizing 6-10min under 80-90 DEG C of environment;
F. ferment: the yeast getting the mixed serum weight 1-2% after sterilizing, join in mixed serum after the warm water activation of 32-35 DEG C, leavening temperature is 25-30 DEG C, and the time is 16-20 days, obtained fermented liquid;
G. filter: in fermented liquid, add the pectin of its weight 0.3-0.4%, the gelatin of 0.1-0.2%, mix rear standing 3-5 days, carry out separation and obtain sea-buckthorn pure mellow wine and wine mud;
H. mix, ageing: get the soaking wine 55-70 weight part in step b, sea-buckthorn pure mellow wine 30-45 weight part in step g, stir, obtained Seabucklthorn fruit wine, and adopted by Seabucklthorn fruit wine microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 800-1000MHz, deepfreeze time 50-60 days, temperature 4-6 DEG C;
I. canned sterilization: carry out pasteurize after tinning, temperature 75-85 DEG C, time 10-15min, obtained sea buckthorn fruit wine.
Beneficial effect: raw material is carried out twice steam beating by the present invention, the not mature taste of raw material can be removed, improve the mouthfeel of finished wine, raw material after soaking in Chinese liquor is adopted prozyme ferment treatment, the nutritive ingredient of abundant raw material, substantially increases the utilization ratio of raw material, and bright color, the wine body of finished product sea buckthorn fruit wine are transparent, sour-sweet moderate, tasty and refreshing, there is the distinctive local flavor of sea-buckthorn, have improve the health, relieving cough and reducing sputum, strengthen the health-care effect such as body immunity.
Embodiment
Embodiment 1:
A brewing method for sea buckthorn fruit wine, is characterized in that, described brewing method adopts following steps:
A. raw materials pretreatment: select fresh, ripe sea-buckthorn, carry out steam beating after clean by clean water, steam beating temperature is 126 DEG C, fixation time is 34s, after completing, the heat radiation of spreading for cooling immediately, dries with dryer, and it is 66 DEG C that temperature controls, drying time is 9min, carry out steam beating again after oven dry, the temperature that completes is 133 DEG C, and fixation time is 17s, after completing, spreading for cooling heat radiation, stand-by;
B. soak: the 10kg sea-buckthorn after completing is put into 20kg alcoholic strength be 63% white wine soak, soak time is 18 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C. pull an oar: the water adding 2 times in raw material slag, carry out making beating process, with 150 object screen filtrations, gained filter residue adds filter residue 2 times of water again and carries out secondary pulping, twice gained slurries mixing, obtained raw slurry;
D. prozyme process: add the polygalacturonase of 0.02kg, the cellulase of 0.01kg in 10kg raw slurry, control temperature is 40 DEG C, the time is 3h;
E. sterilizing is allocated: in the raw slurry after 10kg enzymolysis, adding glucose to raw slurry sugar concentration is 32%, and adding citric acid to raw slurry pH value is 4.4, obtained mixed serum, and deployed mixed serum is carried out sterilizing 7min under 83 DEG C of environment;
F. ferment: the yeast getting 0.1kg, join in 10kg mixed serum after the warm water activation of 32 DEG C, leavening temperature is 27 DEG C, and the time is 18 days, obtained fermented liquid;
G. filter: in 10kg fermented liquid, add the pectin of 0.03kg, the gelatin of 0.02kg, mix latter standing 4 days, carry out separation and obtain sea-buckthorn pure mellow wine and wine mud;
H. mix, ageing: get the soaking wine 6.5kg in step b, sea-buckthorn pure mellow wine 3.5kg in step g, stir, obtained Seabucklthorn fruit wine, and adopted by Seabucklthorn fruit wine microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 900MHz, 55 days deepfreeze time, temperature 4 DEG C;
I. canned sterilization: carry out pasteurize after tinning, temperature 78 DEG C, time 12min, obtained sea buckthorn fruit wine.
Embodiment 2:
A brewing method for sea buckthorn fruit wine, is characterized in that, described brewing method adopts following steps:
A. raw materials pretreatment: select fresh, ripe sea-buckthorn, birch-leaf pear, honey raisin tree, mulberries, 10kg sea-buckthorn, 3kg birch-leaf pear, 2kg honey raisin tree, the mixing of 1kg mulberries is got after clean by clean water, obtained mixing raw material, mixing raw material is carried out steam beating, steam beating temperature is 118 DEG C, fixation time is 45s, after completing, the heat radiation of spreading for cooling immediately, dries with dryer, and it is 72 DEG C that temperature controls, drying time is 7min, carry out steam beating again after oven dry, the temperature that completes is 127 DEG C, and fixation time is 25s, after completing, spreading for cooling heat radiation, stand-by;
B. soak: the 10kg mixing raw material after completing is put into 32kg alcoholic strength be 66% white wine soak, soak time is 22 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C. pull an oar: the concentration adding 2 times in raw material slag is the honey solution of 36%, carry out making beating process, with 120 object screen filtrations, the concentration that gained filter residue adds filter residue 2.5 times be again 3% vitamin c solution carry out secondary pulping, twice gained slurries mixing, obtained raw slurry;
D. prozyme process: add the polygalacturonase of 0.04kg, the cellulase of 0.025kg in 10kg raw slurry, control temperature is 52 DEG C, the time is 1.5h;
E. sterilizing is allocated: in the raw slurry after 10kg enzymolysis, adding glucose to raw slurry sugar concentration is 36%, and adding citric acid to raw slurry pH value is 4.6, obtained mixed serum, and deployed mixed serum is carried out sterilizing 12min under 79 DEG C of environment;
F. ferment: the yeast getting 0.25kg, join in 10kg mixed serum after the warm water activation of 30 DEG C, and in mixed serum, add Ficus carica juice, the Sucus Granati of 2kg, the loquat juice of 1kg of 2kg, ferment after mixing, leavening temperature is 31 DEG C, and the time is 15 days, obtained fermented liquid;
G. filter: in 10kg fermented liquid, add the pectin of 0.05kg, the chitosan of 0.03kg, mix latter standing 6 days, carry out separation and obtain sea-buckthorn pure mellow wine and wine mud;
H. mix, ageing: the hard cider getting the soaking wine 5kg in step b, sea-buckthorn pure mellow wine 4.5kg, 0.5kg in step g, stirs, obtained Seabucklthorn fruit wine, and adopted by Seabucklthorn fruit wine microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1100MHz, 40 days deepfreeze time, temperature 3 DEG C;
I. canned sterilization: carry out pasteurize after tinning, temperature 75 DEG C, time 18min, obtained sea buckthorn fruit wine.
Embodiment 3:
A brewing method for sea buckthorn fruit wine, is characterized in that, described brewing method adopts following steps:
A. raw materials pretreatment: select fresh, ripe sea-buckthorn, matrimony vine, blueberry, cranderry, root of Manchurian Currant, 10kg sea-buckthorn is got after clean by clean water, 3kg matrimony vine, 2kg blueberry, 1kg cranderry, the root of Manchurian Currant mixing of 1kg, obtained mixing raw material, mixing raw material is carried out steam beating, steam beating temperature is 115 DEG C, fixation time is 50s, the heat radiation of spreading for cooling immediately after completing, dry with dryer, it is 55 DEG C that temperature controls, drying time is 12min, steam beating is carried out again after oven dry, the temperature that completes is 128 DEG C, fixation time is 10s, spreading for cooling heat radiation after completing, stand-by,
B. soak: the 10kg mixing raw material after completing is put into 35kg alcoholic strength be 68% white wine soak, soak time is 25 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C. pull an oar: the concentration adding 2.2 times in raw material slag is the rich selenium aqueous solution of 0.6%, carry out making beating process, with 100 object screen filtrations, the concentration that gained filter residue adds filter residue 2.5 times be again 2.5% sodium ascorbate solution carry out secondary pulping, twice gained slurries mixing, obtained raw slurry;
D. prozyme process: add the polygalacturonase of 0.05kg, the cellulase of 0.03kg in 10kg raw slurry, control temperature is 46 DEG C, the time is 3.5h, is filtered by the raw slurry after ferment treatment through 240 eye mesh screens, obtains mixed solution and mixing slag;
E. matrix pre-treatment: add the mixed solution of 3kg in 10kg purple sweet potato powder, the radix polygonati officinalis powder of 2kg, the burdock powder of 2kg, the sticky rice flour of 1kg, the ginkgo powder of 1kg carry out mix, rub into steamed bread of corn shape, steamed bread of corn is placed in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F. raw material mixing: add the mixing slag of 5kg, the Rubus corchorifolius juice of 2kg, the blackberry juice of 1kg, the wild grape juice of 1kg, the gooseberry juice of 1kg in the matrix of 10kg, stir, obtained compound;
G. dosing: add the wheat koji of 4kg, 3kg sorghum flour, the pea flour of 2kg, the snakegourd powder of 1kg, the distiller's yeast of 1kg in the compound of 10kg, the tap water of 16kg, mixes, obtained wine unstrained spirits;
H. just fermentation: by the temperature control of wine unstrained spirits product at 35 DEG C, through 5 days, when ethanol concn reaches 18% volume ratio in wine unstrained spirits, first fermentation ends;
I. secondary fermentation: after first fermentation ends, puts in room temperature and carries out secondary fermentation, and 12 days time, when alcoholic strength reaches 28% volume ratio, secondary fermentation terminates;
J. squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the chitosan of its 0.03kg, the diatomite of 0.02kg, mixes in 10kg fermented wine, leaves standstill 4 days, carries out separation and obtain pure mellow wine and wine mud;
K. ageing is mixed: get the soaking wine 4.5kg in step b, the grape wine of sea-buckthorn pure mellow wine 3.5kg, 1kg in step g, the pomegranate wine of 1kg, stir, obtained Seabucklthorn fruit wine, and adopted by Seabucklthorn fruit wine microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 23 days deepfreeze time, temperature 2 DEG C;
L. canned sterilization: carry out pasteurize after tinning, temperature 85 DEG C, time 10min, obtained sea buckthorn 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 sea buckthorn fruit wine, is characterized in that, described brewing method adopts following steps:
A. raw materials pretreatment: select fresh, ripe sea-buckthorn, carry out steam beating after clean by clean water, steam beating temperature is 120-130 DEG C, fixation time is 30-40s, after completing, the heat radiation of spreading for cooling immediately, dries with dryer, and temperature controls as 60-70 DEG C, drying time is 8-10min, carry out steam beating again after oven dry, the temperature that completes is 130-135 DEG C, and fixation time is 15-20s, after completing, spreading for cooling heat radiation, stand-by;
B. soak: the sea-buckthorn after completing being put into its weight 2-3 times alcoholic strength is that the white wine of 62-65% soaks, and soak time is 15-20 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C. pull an oar: in raw material slag, add 1-2 water doubly, carry out making beating process, with 140-150 object screen filtration, gained filter residue adds filter residue 1-2 times water again and carries out secondary pulping, twice gained slurries mixing, obtained raw slurry;
D. prozyme process: add the polygalacturonase of its weight 0.2-0.3%, the cellulase of 0.1-0.2% in raw slurry, control temperature is 40-50 DEG C, the time is 2-3h;
E. sterilizing is allocated: in the raw slurry after enzymolysis, adding glucose to raw slurry sugar concentration is 30-35%, adding citric acid to raw slurry pH value is 4-4.5, obtained mixed serum, and deployed mixed serum is carried out sterilizing 6-10min under 80-90 DEG C of environment;
F. ferment: the yeast getting the mixed serum weight 1-2% after sterilizing, join in mixed serum after the warm water activation of 32-35 DEG C, leavening temperature is 25-30 DEG C, and the time is 16-20 days, obtained fermented liquid;
G. filter: in fermented liquid, add the pectin of its weight 0.3-0.4%, the gelatin of 0.1-0.2%, mix rear standing 3-5 days, carry out separation and obtain sea-buckthorn pure mellow wine and wine mud;
H. mix, ageing: get the soaking wine 55-70 weight part in step b, sea-buckthorn pure mellow wine 30-45 weight part in step g, stir, obtained Seabucklthorn fruit wine, and adopted by Seabucklthorn fruit wine microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 800-1000MHz, deepfreeze time 50-60 days, temperature 4-6 DEG C;
I. canned sterilization: carry out pasteurize after tinning, temperature 75-85 DEG C, time 10-15min, obtained sea buckthorn fruit wine.
CN201510476535.0A 2015-08-06 2015-08-06 Method for making sea buckthorn fruit wine Pending CN105039080A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105505714A (en) * 2016-03-01 2016-04-20 陈键 Pineberry healthcare fruit wine and preparation method thereof
CN105602801A (en) * 2016-03-16 2016-05-25 吴义顺 Method for brewing stachys sieboldii liquor
CN107164148A (en) * 2017-06-09 2017-09-15 韦朝胜 A kind of snow lotus fruit wine and preparation method thereof
CN107189919A (en) * 2017-07-23 2017-09-22 芜湖市三山区绿色食品产业协会 The brewing method of clausenae Lansium health liquor
CN107227222A (en) * 2017-06-05 2017-10-03 百色学院 A kind of preparation method of the sweet shaddock fruit wine of red heart
CN107904088A (en) * 2017-12-25 2018-04-13 青海民族大学 A kind of brewing method of height seabuckthorn white wine
CN108753531A (en) * 2018-06-22 2018-11-06 神木市神怡农业科技发展有限公司 A kind of preparation method of red date and seabuckthorn fruit fruit wine
CN109593627A (en) * 2019-02-21 2019-04-09 江苏润知农业技术服务有限公司 A kind of electric field-enhanced brewage process of sea-buckthorn Chinese wolfberry health-care fruit wine

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105505714A (en) * 2016-03-01 2016-04-20 陈键 Pineberry healthcare fruit wine and preparation method thereof
CN105602801A (en) * 2016-03-16 2016-05-25 吴义顺 Method for brewing stachys sieboldii liquor
CN107227222B (en) * 2017-06-05 2020-07-24 百色学院 Preparation method of red-heart honey pomelo fruit wine
CN107227222A (en) * 2017-06-05 2017-10-03 百色学院 A kind of preparation method of the sweet shaddock fruit wine of red heart
CN107164148A (en) * 2017-06-09 2017-09-15 韦朝胜 A kind of snow lotus fruit wine and preparation method thereof
CN107189919A (en) * 2017-07-23 2017-09-22 芜湖市三山区绿色食品产业协会 The brewing method of clausenae Lansium health liquor
CN107904088A (en) * 2017-12-25 2018-04-13 青海民族大学 A kind of brewing method of height seabuckthorn white wine
CN108753531A (en) * 2018-06-22 2018-11-06 神木市神怡农业科技发展有限公司 A kind of preparation method of red date and seabuckthorn fruit fruit wine
CN109593627A (en) * 2019-02-21 2019-04-09 江苏润知农业技术服务有限公司 A kind of electric field-enhanced brewage process of sea-buckthorn Chinese wolfberry health-care fruit wine

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Application publication date: 20151111