CN105273897A - Pueraria lobata fruit wine brewing process - Google Patents
Pueraria lobata fruit wine brewing process Download PDFInfo
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- CN105273897A CN105273897A CN201410341771.7A CN201410341771A CN105273897A CN 105273897 A CN105273897 A CN 105273897A CN 201410341771 A CN201410341771 A CN 201410341771A CN 105273897 A CN105273897 A CN 105273897A
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Abstract
Pueraria lobata fruit wine brewing process relates to the technical field of food processing, pueraria lobata and white grape juice are used as main raw materials, the proportion of pueraria lobata and white grape juice is 3: 7, the pueraria lobata fruit wine is brewed from by fermentation by the following steps: producing fresh grape juice; taking fresh pueraria lobata for sorting and washing, weighing, pulverizing, and adding artificial yeast for fermentation; immediately adding sodium metabisulfite into pueraria lobata slag, and sealing for standby use; using a centrifugal separator for separation of the pueraria lobata slag and a fermentation liquid when total sugar in the fermentation liquid is dropped half, stopping the fermentation when the residual sugar is less than 4g / L, and after clarifying, fining, freezing and aging by conventional white grape process, adjusting to obtain dry white sweet white pueraria lobata fruit wine. The pueraria lobata fruit wine can show fresh and natural pueraria lobata fragrance, and can show bright, clear, and mellow style of white grape wine, and meanwhile grape wine inherent beneficial ingredients can be increased on the basis of maintaining that pueraria lobata nutrients are not lost.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to the fruit wine of the method brew of a kind of root of kudzu vine and white grape mixed fermentation.
Background technology:
The root of kudzu vine has effects such as growing body is healthy and strong, anti-ageing, step-down, hypoglycemic, lipopenicillinase, increase skin elasticity, moisturizing.In the root of kudzu vine, institute's isoflavone-containing has skin care, recovers the effect of skin elasticity, can also slow down the aging of bone tissue's cell, contribute to calcareous absorption, reduces bone calcium and loses, and increases bone density and to stop the hollow of bone to disappear molten, thus away from osteoporosis.Activeconstituents in the root of kudzu vine can prevent cardio-cerebrovascular diseases and effectively alleviate climacteric syndrome, can promote longevity again, improve health, and is female middle-aged daily health caring, the ideal chose of improving the quality of living.The most recommendable, women often eats the root of kudzu vine, and breast development can be impelled to increase, and this is exactly mainly the contribution of isoflavones.
Because the root of kudzu vine has the higher use value of medicine-food two-purpose, therefore there is the food of multiple root of kudzu vine deep processing in market in recent years.Radix puerariae fruit wine also belongs to the one in food-drink.The Chinese patent art applications of current report numbers 98113348,700113595,300124888,101110004088 and the not yet useful root of kudzu vine of CN102268344A and white grape ferment the report of making fruit wine.
Summary of the invention:
The object of this invention is to provide a kind of making method of Radix puerariae fruit wine, it had both embodied the fresh and clean Ge Xiang of the root of kudzu vine, manifested again the refreshing only mellow style of white wine; Simultaneously maintaining on the basis that kudzu root nutrient composition do not run off, turn increase beneficiating ingredient intrinsic in grape wine.
In order to solve the problem existing for background technology, the present invention is by the following technical solutions: it adopts the root of kudzu vine and white grape to be main raw material, and the ratio of the root of kudzu vine and Sucus Vitis viniferae is 3:7.
The present invention forms through the following step fermentation brew:
1, must is made: adopt thompson seedless grape kind fresh fruit to squeeze the juice through broken after cleaning up, the fresh juice of gained carries out instantaneous sterilizing immediately, sterilising temp 85-90 degree, time 15 seconds, drop temperature 45-50 degree after sterilizing, add the sulfurous gas of 80ppm, then sealed vessel leaves standstill, for subsequent use after giving free rein to cooling;
2, get fresh root of kudzu vine sorting to rinse well, weigh and pulverize, the ratio of the root of kudzu vine and fresh juice is 3:10, with the fresh juice of ratio half, kudzuvine root starch Pueraria lobota juice shower is gone out, be mixed into tank mixing, measure starch content in mixed solution, instantaneously sterilising 80-85 degree 15 seconds, be cooled between 37-35 degree, constant temperature 11 hours, mixes with the fresh juice of second half Fructus Vins in ratio, temperature control 18-20 degree after saccharification, measure total reducing sugar now, add artificial yeast's fermentation;
3, the Pueraria lobota slag obtained in step 2 is added Sodium Metabisulfite immediately, convert with sulfurous gas 60ppm, envelope deposit is used;
4, when the Pueraria lobota slag in step 2 enters fermentation, when total pol drops to 20-30g/L, added in fermented liquid by the Pueraria lobota slag in step 3, and suppress to prevent on floating liquid level to Pueraria lobota slag, temperature controlled fermentation is still between 18-20 degree;
5, when total reducing sugar (the sugar determination data with before the fermenting) drop by half of fermented liquid in step 3 with separating centrifuge by Pueraria lobota slag and separation of fermentative broth, supernatant juice is made to continue fermentation, temperature control 18-20 degree, and the pol measured now and alcoholic strength, by sugared part in the wine degree requirement adjustment fermented liquid of fermentation;
6, be fermentation ends when step 5 residual sugar is less than 4g/L, after can being undertaken clarifying lower glue, freezing ageing by the common process of Fructus Vins, the sweet white Radix puerariae fruit wine of extra dry white wine can be adjusted to.
The present invention has following beneficial effect:
1, both ensured effect to human body medicine-food two-purpose that the root of kudzu vine has, with the addition of again be rich in grape wine to human body beneficiating ingredient.
2, present the graceful delicate fragrance that the root of kudzu vine is exclusive, the silk floss having merged again Fructus Vins feel well alcohol and aftertaste.
3, meet consumers in general and drunk wine, the higher requiring alcohol consumption of beneficial health, also filled up the blank of root of kudzu vine brewing low degree beverage wine, the value of the root of kudzu vine has been performed to ultimate attainment, have good economical, societal benefits, technical prospect is wide.
Embodiment:
This embodiment is by the following technical solutions: its adopts root of kudzu vine and white grape to be main raw material, and the ratio of the root of kudzu vine and Sucus Vitis viniferae is 3:7.
The concrete operation step of this embodiment is:
1, the preparation of the fresh juice of Fructus Vins:
Because the picking season of grape is early than the root of kudzu vine harvest season, for can mixed fermentation be synchronized them, so fresh grape is given sealed storage after sterilizing of squeezing the juice, with synchronous processing after root of kudzu vine results.
Producing of fresh juice: adopt thompson seedless grape kind fresh fruit to squeeze the juice through broken after cleaning up, the fresh juice of gained carries out instantaneous sterilizing (sterilising temp 85-90 degree, time 15 seconds) immediately, drop temperature 45-50 degree after sterilizing, add sulfurous gas (consumption 80ppm), then sealed vessel leaves standstill, for subsequent use after giving free rein to cooling.
2, fresh root of kudzu vine sorting is rinsed well, pulverize immediately after weighed root of kudzu vine weight, in the half of ratio corresponding in 1 quantitative must, shower is carried out to the root of kudzu vine after pulverizing, to make kudzuvine root starch Pueraria lobota juice drench in fresh juice, then mix into another tank.Namely its starch content is detected, and carried out instantaneously sterilising (temperature 80-85 degree) immediately.
Constant temperature more than 22 hours is carried out when juice is cooled to 35-37 to spend.Namely mix with second half must after saccharification, redeterminate total sugar in juice, to calculate the total reducing sugar amount needed for the predetermined wine degree of fermentation, be cooled to 18-20 degree, add sulfurous gas (80ppm), add active dry yeast (by 5%) inoculation simultaneously and ferment.Leavening temperature 18-20 degree.
3, should be added Sodium Metabisulfite (converting with sulfurous gas 60ppm) immediately by the Pueraria lobota slag after shower, envelope deposit is used.
4, when the Pueraria lobota slag in step 2 enters fermentation, when total pol drops to 20-30g/L, the Pueraria lobota slag in step 3 is added in fermented liquid, and suppress to prevent on floating liquid level to Pueraria lobota slag.
5, when total reducing sugar (the sugar determination data with before the fermenting) drop by half of fermented liquid in step 4 with separating centrifuge by Pueraria lobota slag and separation of fermentative broth, make supernatant juice continue fermentation.And do intermediate analysis, measure pol and alcoholic strength in fermented liquid, sugared part in adjustment fermented liquid.
6, when after step 5 fermentation ends, glue, freezing ageing etc. under tank switching can be carried out by the common process of Fructus Vins.
The product that this embodiment obtains both had maintained on the basis that kudzu root nutrient composition do not run off, and turn increased beneficiating ingredient intrinsic in grape wine, met the demand of consumers in general.
The foregoing is only better implementing regulations of the present invention, all equalizations of accomplishing according to the claims in the present invention scope change and modify, and all should belong to the covering scope of the claims in the present invention.
Claims (1)
1. the making method of Radix puerariae fruit wine, it is characterized in that it adopts the root of kudzu vine and white grape to be main raw material, the ratio of the root of kudzu vine and Sucus Vitis viniferae is 3:7, and it forms through the following step fermentation brew:
(1), must is made: adopt thompson seedless grape kind fresh fruit to squeeze the juice through broken after cleaning up, the fresh juice of gained carries out instantaneous sterilizing immediately, sterilising temp 85-90 degree, time 15 seconds, drop temperature 45-50 degree after sterilizing, add the sulfurous gas of 80ppm, then sealed vessel leaves standstill, for subsequent use after giving free rein to cooling;
(2), get fresh root of kudzu vine sorting and rinse well, weigh and pulverize, the ratio of the root of kudzu vine and fresh juice is 3:10, with the fresh juice of ratio half, kudzuvine root starch Pueraria lobota juice shower is gone out, be mixed into tank mixing, measure starch content in mixed solution, instantaneously sterilising 80-85 degree 15 seconds, be cooled between 37-35 degree, constant temperature 11 hours, mixes with the fresh juice of second half Fructus Vins in ratio, temperature control 18-20 degree after saccharification, measure total reducing sugar now, add artificial yeast's fermentation;
(3), by the Pueraria lobota slag obtained in step (2) add Sodium Metabisulfite immediately, convert with sulfurous gas 60ppm, envelope deposit is used;
(4), when the Pueraria lobota slag in step (2) enters fermentation, when total pol drops to 20-30g/L, added in fermented liquid by Pueraria lobota slag in step (3), and suppress to prevent on floating liquid level to Pueraria lobota slag, temperature controlled fermentation is still between 18-20 degree;
(5), in the step (3) during the total reducing sugar drop by half of fermented liquid with separating centrifuge by Pueraria lobota slag and separation of fermentative broth, supernatant juice is made to continue fermentation, temperature control 18-20 degree, and the pol measured now and alcoholic strength, by sugared part in the wine degree requirement adjustment fermented liquid of fermentation;
(6), when step (5) residual sugar is less than 4g/L be fermentation ends, after can being undertaken clarifying lower glue, freezing ageing by the common process of Fructus Vins, the sweet white Radix puerariae fruit wine of extra dry white wine can be adjusted to.
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| CN201410341771.7A CN105273897B (en) | 2014-07-18 | 2014-07-18 | The brewage process of Radix puerariae fruit wine |
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| CN201410341771.7A CN105273897B (en) | 2014-07-18 | 2014-07-18 | The brewage process of Radix puerariae fruit wine |
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| CN105273897A true CN105273897A (en) | 2016-01-27 |
| CN105273897B CN105273897B (en) | 2018-01-05 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105623942A (en) * | 2016-04-06 | 2016-06-01 | 中国农业科学院特产研究所 | Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof |
| CN105733886A (en) * | 2016-05-04 | 2016-07-06 | 云南中医学院 | Watermelon peel-radix puerariae wine and preparation method thereof |
| CN106085736A (en) * | 2016-08-26 | 2016-11-09 | 江西观山月葛业开发有限公司 | A kind of industrialization fruit wine type kudzuvine root wine and preparation method thereof |
| CN107227235A (en) * | 2017-08-04 | 2017-10-03 | 张容恺 | The brewing method of red hayberry wine |
| CN107723154A (en) * | 2017-11-07 | 2018-02-23 | 樟树市鑫瑞特保健品有限公司 | The brewage process of loquat fruit wine |
| CN110331062A (en) * | 2019-08-20 | 2019-10-15 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of corn stigma dry white wine |
| CN110408493A (en) * | 2019-08-31 | 2019-11-05 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of sophora flower dry white wine |
| CN110938507A (en) * | 2019-12-20 | 2020-03-31 | 广西壮族自治区农业科学院 | Method for preparing round-leaf grape distilled blended wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105623942A (en) * | 2016-04-06 | 2016-06-01 | 中国农业科学院特产研究所 | Kudzu root/Beibinghong amur grape fermented wine and preparation method thereof |
| CN105733886A (en) * | 2016-05-04 | 2016-07-06 | 云南中医学院 | Watermelon peel-radix puerariae wine and preparation method thereof |
| CN106085736A (en) * | 2016-08-26 | 2016-11-09 | 江西观山月葛业开发有限公司 | A kind of industrialization fruit wine type kudzuvine root wine and preparation method thereof |
| CN107227235A (en) * | 2017-08-04 | 2017-10-03 | 张容恺 | The brewing method of red hayberry wine |
| CN107723154A (en) * | 2017-11-07 | 2018-02-23 | 樟树市鑫瑞特保健品有限公司 | The brewage process of loquat fruit wine |
| CN110331062A (en) * | 2019-08-20 | 2019-10-15 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of corn stigma dry white wine |
| CN110408493A (en) * | 2019-08-31 | 2019-11-05 | 天明民权葡萄酒有限公司 | The preparation method and its grape wine of sophora flower dry white wine |
| CN110938507A (en) * | 2019-12-20 | 2020-03-31 | 广西壮族自治区农业科学院 | Method for preparing round-leaf grape distilled blended wine |
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| CN105273897B (en) | 2018-01-05 |
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