CN105199924A - Production method for waxberry juice wine - Google Patents
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- CN105199924A CN105199924A CN201510585778.8A CN201510585778A CN105199924A CN 105199924 A CN105199924 A CN 105199924A CN 201510585778 A CN201510585778 A CN 201510585778A CN 105199924 A CN105199924 A CN 105199924A
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Abstract
The invention belongs to the technical field of processing fruit juice wine, and particularly relates to a production method for waxberry juice wine. The production method includes the steps that clarified waxberry juice and fen-flavor liquor are mixed, ultrasonically treated and stored for standby application; mulberry pigment leach liquor and blending liquid are added to obtain the waxberry juice wine. Aiming at the problems that traditional waxberry juice wine is instable in quality and prone to precipitating and fading, the production method for the waxberry juice wine is provided by means of technological innovation, the clarity of the waxberry juice wine is improved, precipitate is little in the storage period, the color is stored well, and the commercial characteristic is promoted.
Description
Technical field
The invention belongs to fruit alcoholic drink mixed with fruit juice class processing technique field, be specifically related to a kind of production method of red bayberry alcoholic drink mixed with fruit juice.
Background technology
Red bayberry (MyricarubraSieb.etZucc) is one of subtropical fruit originating in China, belongs to Myruca ceas red bayberry spp.ing plant, because its likeness in form bigcatkin willow, taste are like plum, is thus named red bayberry.Modern study shows, red bayberry grows wild history is longer, and myrica pollen envelop finds to be present in the Neolithic age Chinese cities of more than 7000 year so far, and artificial culture also has more than 2000 year.Due to the local flavor of its fruit uniqueness, abundant nutrition and longer economical life, and there is fixed nitrogen function, be therefore described as " money tree " and " green enterprises ".It is " south of the River precious fruit early summer of special product of China " that Mr. Wu Gengmin also once praise Waxberry fruit highly.But what red bayberry had " head day gathers, and secondary sunlight becomes, and taste became on 3rd " says, pole is not resistance to deposits.Concentrate collection period to solve red bayberry, the problem that storage time is short, red bayberry fresh fruit is widely used in processing always, and main products has: glazed waxberry, cranberry juice, red hayberry wine.
From the preservation of effect, in all red bayberry converted productss, red hayberry wine can show the functional characteristics of red bayberry.And as the succession of history, red hayberry wine the liking deeply by consumers in general that extraction is produced.The red hayberry wine that extraction is produced also is called red bayberry alcoholic drink mixed with fruit juice, is with fresh Waxberry fruit for raw material, mixes lixiviate with liquor according to certain ratio, the red hayberry wine drunk after preserving for some time.As far back as latter stage in the Yuan Dynasty, ancients just know preparation red bayberry alcoholic drink mixed with fruit juice, and its mouthfeel is unique, and aromatic taste, functional ingredient particularly anthocyanogen easily dissolves in alcohol, improves the nutritive value of alcoholic drink mixed with fruit juice.Many medium-sized and small enterprises producing red bayberry alcoholic drink mixed with fruit juice are had at present in the red bayberry main producing region such as Taizhou of Zhejiang, Ningbo, but the processing of alcoholic drink mixed with fruit juice is mainly based on experience, there is no unified standard, and substantially not studies have reported that about the extracting technology of immersion type red hayberry wine, also red bayberry nectar steeping in wine is not gone out to the research of composition transfer rule, and product ubiquity quality unstable, the problems such as easy muddiness, shade deviation.
The Chinese invention patent that publication number is CN103396928A, publication date is on November 20th, 2013 discloses a kind of Waxberry fruit liqueur and production method thereof, the technique that this patent makes the former wine of red bayberry is after directly being cleaned by arbutus 1 part, the white wine putting into 1 part of 50%-60%vol soaks and filters for 12 months, whole Waxberry fruit immerses in white wine by this technique, relative to by cranberry juice and white spirit mixed, take production space larger, and need immersion 12 months, length consuming time; And red bayberry is squeezed the juice by the present invention and be used for the former wine of lixiviate red bayberry after clarifying again, and by ultrasonication, have take that production space is little, product clarification, advantage with short production cycle.In addition, publication number is that the Chinese invention patent of CN103396928A adopts roselle extract to add in red bayberry alcoholic drink mixed with fruit juice as natural pigment, and the present invention adds mulberry fruit natural pigment, and raw material is more cheap, and color stability is better; Publication number is that the Chinese invention patent of CN103396928A uses aspartame as sweeting agent, and the present invention adds intensive sweetener Sucralose, and the alcohol of mouthfeel more close to sucrose is just natural.
Summary of the invention
Unstable for traditional red bayberry nectar Quality of Liquors, the present situation easily producing precipitation and fade, the object of the invention is the innovation by technique, there is provided a kind of production method of red bayberry alcoholic drink mixed with fruit juice, product clarity is improved, duration of storage precipitation is less, color and luster is preserved better, thus promotes product characteristics.
For realizing goal of the invention of the present invention, contriver provides following technical scheme:
A production method for red bayberry alcoholic drink mixed with fruit juice, carry out according to the following steps:
(1) preparation of cranberry juice is clarified: leave standstill after original juice of red bayberry interpolation finings stirs and do clarifying treatment, obtain after filtration clarifying cranberry juice, wherein: described finings is chitosan and xanthan gum, 0.1-0.5g chitosan and 0.3-0.5g xanthan gum is added according to every kilogram of original juice of red bayberry
(2) lixiviate of red bayberry alcoholic drink mixed with fruit juice: clarification cranberry juice step (1) obtained mixes according to the volume ratio of 1:1 with the fen-flavor type white spirit of 50%-60%vol (the standard literary style of alcoholic strength), then ultrasonication, certain hour in lucifuge storage chamber, for subsequent use subsequently
(3) preparation of mulberry pigment vat liquor: select fresh, full ripe mulberry fruit and mix with the fen-flavor type white spirit of the 50%vol of equal in quality, lucifuge is deposited by filtered through gauze after certain hour, and filtered solution is mulberry pigment vat liquor,
(4) preparation of mixed liquid: take 1-2 part white sugar, 0.02-0.03 part Sucralose, 0.05-0.1 part citric acid, 0.02 part of potassium sorbate respectively by quality, mix with 10 parts of hot water, obtains mixed liquid after fully dissolving,
(5) allotment of red bayberry alcoholic drink mixed with fruit juice: the mulberry pigment vat liquor that red bayberry alcoholic drink mixed with fruit juice step (2) obtained and step (3) obtain and the mixed liquid that step (4) obtains mix according to the volume ratio of 10:1:5, are red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, original juice of red bayberry in described step (1) prepares by the following method: select fresh, full ripe Waxberry fruit, squeeze the juice after stoning, obtain original juice of red bayberry, be convenient to from source-namely raw material just control quality product.Original juice of red bayberry of the present invention also can, from commercially available prod, can be selected to control according to actual production.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, the time left standstill in described step (1) is 50-70min, so that the finings added fully can be combined and produce flocculation by the composition such as albumen, pectin in original juice of red bayberry.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, the chitosan in described step (1) and xanthan gum need first fully swelling with cold water before use.Adopt this area current techique means process, such as by chitosan and xanthan gum respectively at after appropriate cold water mix, hold over night can be fully swelling, forms uniform finings solution.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, in described step (2): ultrasonic treatment time is 15-25min, by hyperacoustic cavitation effectiveness, accelerate the abundant stripping of mating type anthocyanogen in cranberry juice, obtain the red bayberry nectar wine product that anthocyanin content is higher.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, in described step (2): lucifuge is deposited and should be met: room temp not higher than 30 DEG C, time >=90d.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, in described step (3): lucifuge is deposited and should be met: temperature not higher than 30 DEG C, time >=60d; Then filter with double gauze, remove a small amount of impurity that may exist.
Preferably, according to the production method of a kind of red bayberry alcoholic drink mixed with fruit juice of the present invention, wherein, 60 DEG C of hot water are adopted in described step (4).
Compared with prior art, the invention has the beneficial effects as follows:
1, produce relative to traditional red bayberry alcoholic drink mixed with fruit juice, the present invention, by the innovation of technique, removes the pomace accounting for greatly red bayberry fresh fruit weight 30% after squeezing the juice, save the storage space needed for alcoholic drink mixed with fruit juice leaching process, improves the throughput of enterprise;
2, by clarification process, eliminate in cranberry juice and easily cause protein that is muddy and precipitation, the alcoholic drink mixed with fruit juice product form obtained is stablized, and transmittance is higher and not easily produce muddy and precipitation;
3, by the interpolation of mulberry pigment vat liquor, add the anthocyanin content of red bayberry alcoholic drink mixed with fruit juice, improve the colourity of product, improve its item property, more attract human consumer.
Embodiment
Below in conjunction with embodiment, further illustrate content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, per-cent are weight unit, and all equipment and raw material etc. all can be buied from market or the industry is conventional.If without specializing, the method that embodiment adopts is this area current techique.
The explanation of major equipment and technical parameter:
Colour examining color difference meter: Inc.ColorQuestXE, U.S. HunterAssociatesLaboratory; Ultrasonic cleaner: DL-360A, the letter Instrument Ltd. in Shanghai; Ultraviolet-visible pectrophotometer: UV3000 type, Japanese Shimadzu Corporation.
A* value: red scale value, numerical value is larger, represents redder; Transmittance: numerical value is higher, show more clear, the possibility producing precipitation is less.
Embodiment 1
A production method for red bayberry alcoholic drink mixed with fruit juice, carry out according to the following steps:
(1) preparation of cranberry juice is clarified:
Select fresh, full ripe Waxberry fruit, squeeze the juice after stoning, obtain original juice of red bayberry; Then clarify according to the ratio of adding 0.1g food grade chitosan and 0.3g xanthan gum in every kilogram of original juice of red bayberry, stir after adding finings standing 50min, filters and obtain clarifying cranberry juice; It is first fully swelling with cold water before chitosan and xanthan gum use.
(2) lixiviate of red bayberry alcoholic drink mixed with fruit juice:
Clarification cranberry juice step (1) obtained mixes according to the volume ratio of 1:1 with the fen-flavor type white spirit of 50%vol, be placed in ultrasonic washing instrument and process 15min, accelerate the stripping of red bayberry anthocyanogen, lucifuge is deposited to the indoor 90d not higher than 30 DEG C subsequently, for subsequent use.
(3) preparation of mulberry pigment vat liquor:
Select fresh, full ripe mulberry fruit mixes with the fen-flavor type white spirit of the 50%vol of equal in quality, and lucifuge is deposited in not higher than 60d in the environment of 30 DEG C, and filter with double gauze, filtered solution is mulberry pigment vat liquor.
(4) preparation of mixed liquid:
Take 100g white sugar, 2g Sucralose, 5g citric acid, 2g potassium sorbate respectively, mix with 1000g60 DEG C of hot water, after fully dissolving, obtain mixed liquid.
(5) allotment of red bayberry alcoholic drink mixed with fruit juice:
The mulberry pigment vat liquor that red bayberry alcoholic drink mixed with fruit juice step (2) obtained and step (3) obtain and the mixed liquid that step (4) obtains mix according to the volume ratio of 10:1:5, are red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
After measured, the red bayberry alcoholic drink mixed with fruit juice obtained: anthocyanin content is 28.4mg/L, a* value is 55.4, and transmittance is 87.2%.
Embodiment 2
A production method for red bayberry alcoholic drink mixed with fruit juice, carry out according to the following steps:
(1) preparation of cranberry juice is clarified: select Waxberry fruit that is fresh, that complete maturation, squeeze the juice after stoning, obtain original juice of red bayberry; Then clarify according to the ratio of adding 0.3g food grade chitosan and 0.4g xanthan gum in every kilogram of original juice of red bayberry, stir after adding finings standing 60min, filters and obtain clarifying cranberry juice; It is first fully swelling with cold water before chitosan and xanthan gum use.
(2) lixiviate of red bayberry alcoholic drink mixed with fruit juice: clarification cranberry juice step (1) obtained mixes according to the volume ratio of 1:1 with the fen-flavor type white spirit of 55%vol, be placed in ultrasonic washing instrument and process 20min, accelerate the stripping of red bayberry anthocyanogen, lucifuge is deposited to the indoor 90d not higher than 30 DEG C subsequently, for subsequent use.
(3) preparation of mulberry pigment vat liquor: select fresh, full ripe mulberry fruit mixes with the fen-flavor type white spirit of the 50%vol of equal in quality, lucifuge is deposited in not higher than 60d in the environment of 30 DEG C, and filter with double gauze, filtered solution is mulberry pigment vat liquor.
(4) preparation of mixed liquid: take 150g white sugar, 2.5g Sucralose, 7.5g citric acid, 2g potassium sorbate respectively, mixes with 1000g60 DEG C of hot water, obtains mixed liquid after fully dissolving.
(5) allotment of red bayberry alcoholic drink mixed with fruit juice: the mulberry pigment vat liquor that red bayberry alcoholic drink mixed with fruit juice step (2) obtained and step (3) obtain and the mixed liquid that step (4) obtains mix according to the volume ratio of 10:1:5, are red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
After measured, the red bayberry alcoholic drink mixed with fruit juice obtained: anthocyanin content is 31.5mg/L, a* value is 54.3, and transmittance is 94.3%.
Embodiment 3
A production method for red bayberry alcoholic drink mixed with fruit juice, carry out according to the following steps:
(1) preparation of cranberry juice is clarified: select fresh, full ripe Waxberry fruit, squeeze the juice after stoning, obtain original juice of red bayberry; Then clarify according to the ratio of adding 0.5g food grade chitosan and 0.5g xanthan gum in every kilogram of original juice of red bayberry, stir after adding finings standing 70min, filters and obtain clarifying cranberry juice; It is first fully swelling with cold water before chitosan and xanthan gum use.
(2) lixiviate of red bayberry alcoholic drink mixed with fruit juice: clarification cranberry juice step (1) obtained mixes according to the volume ratio of 1:1 with the fen-flavor type white spirit of 60%vol, be placed in ultrasonic washing instrument and process 25min, accelerate the stripping of red bayberry anthocyanogen, lucifuge is deposited to the indoor 90d not higher than 30 DEG C subsequently, for subsequent use.
(3) preparation of mulberry pigment vat liquor: select fresh, full ripe mulberry fruit mixes with the fen-flavor type white spirit of the 50%vol of equal in quality, lucifuge is deposited in not higher than 60d in the environment of 30 DEG C, and filter with double gauze, filtered solution is mulberry pigment vat liquor.
(4) preparation of mixed liquid: take 200g white sugar, 3g Sucralose, 10g citric acid, 2g potassium sorbate respectively, mixes with 1000g60 DEG C of hot water, obtains mixed liquid after fully dissolving.
(5) allotment of red bayberry alcoholic drink mixed with fruit juice: the mulberry pigment vat liquor that red bayberry alcoholic drink mixed with fruit juice step (2) obtained and step (3) obtain and the mixed liquid that step (4) obtains mix according to the volume ratio of 10:1:5, are red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
After measured, the red bayberry alcoholic drink mixed with fruit juice obtained: anthocyanin content is 27.8mg/L, a* value is 48.9, and transmittance is 92.5%.
Comparative example (traditional red bayberry nectar method for preparing wine)
A production method for red bayberry alcoholic drink mixed with fruit juice, comprises the steps:
(1) lixiviate of red bayberry alcoholic drink mixed with fruit juice: fresh, full ripe red bayberry are mixed according to the ratio of 1:1 with the fen-flavor type white spirit of 55%vol, lucifuge is deposited to the indoor 90d not higher than 30 DEG C, for subsequent use.
(2) preparation of mixed liquid: take 150g white sugar, 2.5g Sucralose, 7.5g citric acid, 2g potassium sorbate respectively, mixes with 1000g60 DEG C of hot water, obtains mixed liquid after fully dissolving.
(3) allotment of red bayberry alcoholic drink mixed with fruit juice: the mixed liquid that red bayberry alcoholic drink mixed with fruit juice step (1) obtained and step (2) obtain mixes according to the ratio of 2:1 (volume ratio), is red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
After measured, the red bayberry alcoholic drink mixed with fruit juice obtained: anthocyanin content is 16.8mg/L, a* value is 20.3, and transmittance is 57.4%.
As can be seen from comparative example and embodiment, produce relative to traditional red bayberry alcoholic drink mixed with fruit juice, the present invention, by the innovation of technique, removes myrica ruba marc after squeezing the juice, and saves the storage space needed for alcoholic drink mixed with fruit juice leaching process, improves the throughput of enterprise; By clarification process, eliminate in cranberry juice and easily cause protein that is muddy and precipitation, the alcoholic drink mixed with fruit juice product form obtained is stablized, and not easily produces muddy and precipitation; By the interpolation of mulberry pigment vat liquor, add the anthocyanin content of red bayberry alcoholic drink mixed with fruit juice, a* value and transmittance also significantly improve, and more attract human consumer.
Claims (8)
1. a production method for red bayberry alcoholic drink mixed with fruit juice, is characterized in that carrying out according to the following steps:
(1) preparation of cranberry juice is clarified: leave standstill after original juice of red bayberry interpolation finings stirs and do clarifying treatment, obtain after filtration clarifying cranberry juice, wherein: described finings is chitosan and xanthan gum, 0.1-0.5g chitosan and 0.3-0.5g xanthan gum is added according to every kilogram of original juice of red bayberry
(2) lixiviate of red bayberry alcoholic drink mixed with fruit juice: clarification cranberry juice step (1) obtained mixes according to the volume ratio of 1:1 with the fen-flavor type white spirit of 50%-60%vol, then ultrasonication, and certain hour in lucifuge storage chamber, for subsequent use subsequently,
(3) preparation of mulberry pigment vat liquor: select fresh, full ripe mulberry fruit and mix with the fen-flavor type white spirit of the 50%vol of equal in quality, lucifuge is deposited by filtered through gauze after certain hour, and filtered solution is mulberry pigment vat liquor,
(4) preparation of mixed liquid: take 1-2 part white sugar, 0.02-0.03 part Sucralose, 0.05-0.1 part citric acid, 0.02 part of potassium sorbate respectively by quality, mix with 10 parts of hot water, obtains mixed liquid after fully dissolving,
(5) allotment of red bayberry alcoholic drink mixed with fruit juice: the mulberry pigment vat liquor that red bayberry alcoholic drink mixed with fruit juice step (2) obtained and step (3) obtain and the mixed liquid that step (4) obtains mix according to the volume ratio of 10:1:5, are red bayberry alcoholic drink mixed with fruit juice after filling and sealing.
2. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, it is characterized in that, original juice of red bayberry in described step (1) prepares by the following method: select fresh, full ripe Waxberry fruit, squeeze the juice, obtain original juice of red bayberry after stoning.
3. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, the time left standstill in described step (1) is 50-70min.
4. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, the chitosan in described step (1) and xanthan gum need first fully swelling with cold water before use.
5. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, in described step (2): ultrasonic treatment time is 15-25min.
6. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, in described step (2): lucifuge is deposited and should be met: room temp not higher than 30 DEG C, time >=90d.
7. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, in described step (3): lucifuge is deposited and should be met: temperature not higher than 30 DEG C, time >=60d; Then filter with double gauze.
8. the production method of a kind of red bayberry alcoholic drink mixed with fruit juice according to claim 1, is characterized in that, adopts 60 DEG C of hot water in described step (4).
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| CN109007477A (en) * | 2018-08-21 | 2018-12-18 | 王成有 | A kind of alcoholic drink mixed with fruit juice, waxberry powder and red bayberry liquid beverage |
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Application publication date: 20151230 Assignee: Zhejiang Sino Mei wine industry Co., Ltd. Assignor: Zhejiang Academy of Agricultural Sciences Contract record no.: 2018330000100 Denomination of invention: Production method for waxberry juice wine Granted publication date: 20180525 License type: Exclusive License Record date: 20180816 |
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