CN105273897B - The brewage process of Radix puerariae fruit wine - Google Patents
The brewage process of Radix puerariae fruit wine Download PDFInfo
- Publication number
- CN105273897B CN105273897B CN201410341771.7A CN201410341771A CN105273897B CN 105273897 B CN105273897 B CN 105273897B CN 201410341771 A CN201410341771 A CN 201410341771A CN 105273897 B CN105273897 B CN 105273897B
- Authority
- CN
- China
- Prior art keywords
- root
- white
- fermentation
- wine
- kudzu vine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The brewage process of Radix puerariae fruit wine, it is related to food processing technology field, and it uses the root of kudzu vine with white grape for primary raw material, and the ratio of the root of kudzu vine and grape juice is 3:7, it is formed through the following steps fermentation brew：Make must；Take fresh root of kudzu vine sorting to rinse well, weigh and crush, addition artificial yeast's fermentation；Pueraria lobota slag adds Sodium Metabisulfite immediately, and envelope deposit is used；With centrifugal separator by Pueraria lobota slag and separation of fermentative broth during the total reducing sugar drop by half of central zymotic fluid, when residual sugar less than 4g/L is fermentation ends, you can carried out by the common process of white grape after clarifying lower glue, freezing ageing, be adjustable to the sweet white Radix puerariae fruit wine of extra dry white wine.It had both embodied the fresh and clean Ge Xiang of the root of kudzu vine, showed the refreshing net mellow style of white wine again；Simultaneously on the basis of maintaining kudzu root nutrient composition and not being lost in, beneficiating ingredient intrinsic in grape wine is added again.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of root of kudzu vine and the method for white grape mixed fermentation
Brew the fruit wine formed.
Background technology
Background technology：
The root of kudzu vine has fitness, anti-aging, decompression, hypoglycemic, lipid-loweringing, increase skin elasticity, moisturizing and other effects.In the root of kudzu vine
Institute's isoflavone-containing has the function that skin care, recovers skin elasticity, can also slow down the aging of skeletal tissue's cell, contribute to
Calcareous absorption, reduce bone calcium and lose, increase bone density and prevent bone it is hollow disappear it is molten, so as to away from osteoporosis.The root of kudzu vine
In active component can prevent cardio-cerebrovascular diseases and effectively alleviate climacteric metancholia, and can is promoted longevity, promoted
Health, the ideal chose for be female middle-aged daily health caring, improving the quality of living., can most it will be appreciated that women often eats the root of kudzu vine
To promote breast development to increase, 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 are a variety of root of kudzu vine deep processings in the market in recent years
Food.Radix puerariae fruit wine also falls within one kind in food and drink.The Chinese patent art applications number 98113348 reported at present,
700113595th, there has been no brewed with the root of kudzu vine and white grape fermentation by 300124888,101110004088 and CN102268344A
The report of fruit wine.
The content of the invention
The content of the invention：
It is an object of the invention to provide a kind of brewage process of Radix puerariae fruit wine, and it had both embodied the fresh and clean Ge Xiang of the root of kudzu vine,
Show the refreshing net mellow style of white wine again；Simultaneously on the basis of maintaining kudzu root nutrient composition and not being lost in, increase again
Intrinsic beneficiating ingredient in grape wine.
In order to solve the problems existing in background technology, the present invention is to use following technical scheme：It is using the root of kudzu vine and in vain
Grape juice is primary raw material,
The present invention forms through the following steps fermentation brew：
1st, must is made：Using thompson seedless grape kind fresh fruit it is cleaned it is clean after through broken juice, the fresh juice of gained
Instantaneous sterilizing is carried out immediately, 85-90 DEG C of sterilising temp, 15 seconds time, 45-50 DEG C of drop temperature after sterilizing, adds the two of 80ppm
Sulfur oxide, then sealing container standing, gives free rein to standby after cooling down；
2nd, take fresh root of kudzu vine sorting to rinse well, weigh and crush, the ratio of the root of kudzu vine and the fresh juice of white grape is 3:10, with ratio one
The half fresh juice of white grape goes out kudzuvine root starch Pueraria lobota juice shower, is mixed into tank mixing, determines content of starch in mixed liquor, instantaneously sterilising 80-
85 DEG C 15 seconds, be cooled between 37-35 DEG C, constant temperature 11 hours, mixed after saccharification with the fresh juice of second half white grape in ratio, temperature control
18-20 DEG C, determine total reducing sugar now, addition artificial yeast's fermentation；
3rd, the Pueraria lobota slag obtained in step 2 is added into Sodium Metabisulfite immediately, converted with sulfur dioxide 60ppm, sealed
Deposit is used；
4th, ferment when the zymotic fluid in step 2 enters, when total pol drops to 20-30g/L, the Pueraria lobota slag in step 3 is added
Enter in zymotic fluid, and Pueraria lobota slag is suppressed to prevent on floating liquid level, temperature controlled fermentation is still between 18-20 DEG C；
5th, when the total reducing sugar of zymotic fluid in step 4（With the sugar determination data before fermentation）Centrifuged during drop by half
Pueraria lobota slag and separation of fermentative broth are made juice continue to ferment by machine, 18-20 DEG C of temperature control, and determine pol now and alcoholic strength, are pressed
The wine degree of fermentation requires sugared part in adjustment zymotic fluid；
6th, when step 5 residual sugar less than 4g/L is fermentation ends, you can clarified down by the common process of white wine
After glue, freezing ageing, the sweet white Radix puerariae fruit wine of extra dry white wine is adjusted to.
The invention has the advantages that：
1st, the effect of both having ensured possessed by the root of kudzu vine to human body medicine-food two-purpose, with the addition of again be rich in grape wine to people
Body beneficiating ingredient.
2nd, the exclusive graceful delicate fragrance of the root of kudzu vine is presented, has merged the aftertaste of the refreshing alcohol sum of silk floss of white grape again.
3rd, consumers in general are met and have drunk wine, the higher requiring alcohol consumption of benefit health, root of kudzu vine brewing low degree has also been filled up and has drunk
The blank of wine, the value of the root of kudzu vine is performed to ultimate attainment, there are good economical, societal benefits, technical prospect is wide.
Embodiment：
Present embodiment uses following technical scheme：It uses the root of kudzu vine with white grape for primary raw material,
The concrete operation step of present embodiment is：
1st, the preparation of the fresh juice of white grape：
Because the picking season of grape is earlier than the root of kudzu vine harvest season, for mixed fermentation can be synchronized them, so by fresh grape
Give sealed storage after sterilizing of squeezing the juice, with the synchronization process after root of kudzu vine harvest.
The fresh juice of white grape is produced：Using thompson seedless grape kind fresh fruit it is cleaned it is clean after it is fresh through broken juice, gained
Juice carries out instantaneous sterilizing immediately（85-90 DEG C of sterilising temp, 15 seconds time）, 45-50 DEG C of drop temperature after sterilizing, add titanium dioxide
Sulphur（Dosage 80ppm）, then sealing container standing, gives free rein to standby after cooling down.
2nd, the sorting of the fresh root of kudzu vine is rinsed well, crushed immediately after weighed root of kudzu vine weight, in quantitative white of corresponding ratio in 1
The half of grape carries out shower to the root of kudzu vine after crushing, so that kudzuvine root starch Pueraria lobota juice is drenched in fresh juice, then mixes into another tank.I.e. to it
Content of starch is detected, and carries out instantaneously sterilising immediately（80-85 DEG C of temperature）.
More than when when juice is cooled to 35-37 DEG C, progress constant temperature 22 is small.Mixed after saccharification with second half white grape
Close uniformly, redeterminate total sugar in juice, with total sugar amount needed for the predetermined wine degree of measuring and calculating fermentation, be cooled to 18-20 DEG C, addition two
Sulfur oxide（80ppm）, while add active dry yeast（By 5%）Inoculation is fermented.18-20 DEG C of fermentation temperature.
3rd, Sodium Metabisulfite should be added immediately by the Pueraria lobota slag after shower（Converted with sulfur dioxide 60ppm）, envelope storage
It is standby.
4th, ferment when the zymotic fluid in step 2 enters, when total pol drops to 20-30g/L, the Pueraria lobota slag in step 3 is added
Enter in zymotic fluid, and Pueraria lobota slag is suppressed to prevent on floating liquid level.
5th, when the total reducing sugar of zymotic fluid in step 4（With the sugar determination data before fermentation）Centrifuged during drop by half
Pueraria lobota slag and separation of fermentative broth are made juice continue to ferment by machine.And intermediate analysis is done, pol and alcoholic strength in zymotic fluid are determined,
Adjust sugared part in zymotic fluid.
6th, after step 5 fermentation ends, you can carry out glue under tank switching, freezing ageing etc. by the common process of white wine.
Product made from present embodiment had both been maintained on the basis of kudzu root nutrient composition is not lost in, and added Portugal again
Intrinsic beneficiating ingredient in grape wine, meet the demand of consumers in general.
It the foregoing is only the preferable implementing regulations of the present invention, all equalizations accomplished according to scope of the invention as claimed
Change and modification, it should all belong to the covering scope of the claims in the present invention.
Claims (1)
1. the brewage process of Radix puerariae fruit wine, it is characterised in that it uses the root of kudzu vine with white grape for primary raw material, and it is through following step
Rapid fermentation brew forms：
(1) must, is made：Using thompson seedless grape kind fresh fruit it is cleaned it is clean after through broken juice, gained white grape
Fresh juice carries out instantaneous sterilizing immediately, 85-90 DEG C of sterilising temp, 15 seconds time, 45-50 DEG C of drop temperature after sterilizing, adds 80ppm
Sulfur dioxide, then sealing container stand, give free rein to cooling after it is standby；
(2), take fresh root of kudzu vine sorting to rinse well, weigh and crush, the ratio of the root of kudzu vine and the fresh juice of white grape is 3:10, with ratio half
White grape fresh juice kudzuvine root starch Pueraria lobota juice shower is gone out, be mixed into tank mixing, determine mixed liquor in content of starch, instantaneously sterilising 80-85
DEG C 15 seconds, it is cooled between 37-35 DEG C, constant temperature 11 hours, is mixed after saccharification with the fresh juice of second half white grape in ratio, temperature control
18-20 DEG C, determine total reducing sugar now, addition artificial yeast's fermentation；
(3) the Pueraria lobota slag obtained in step (2), is added into Sodium Metabisulfite immediately, converted with sulfur dioxide 60ppm, is sealed
Deposit is used；
(4), fermented when the zymotic fluid in step (2) enters, when total pol drops to 20-30g/L, by the Pueraria lobota slag in step (3)
Add in zymotic fluid, and Pueraria lobota slag is suppressed to prevent on floating liquid level, temperature controlled fermentation is still between 18-20 DEG C；
(5), when the half of total reducing sugar determination data before the total reducing sugar of zymotic fluid in step (4) drops to fermentation, i.e., with centrifugation
Pueraria lobota slag and separation of fermentative broth are made juice continue to ferment by machine, 18-20 DEG C of temperature control, and determine pol now and alcoholic strength, are pressed
The wine degree of fermentation requires sugared part in adjustment zymotic fluid；
(6), when step (5) residual sugar less than 4g/L is fermentation ends, i.e., by the common process of white wine clarify lower glue,
After freezing ageing, the sweet white Radix puerariae fruit wine of extra dry white wine is adjusted to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410341771.7A CN105273897B (en) | 2014-07-18 | 2014-07-18 | The brewage process of Radix puerariae fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410341771.7A CN105273897B (en) | 2014-07-18 | 2014-07-18 | The brewage process of Radix puerariae fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105273897A CN105273897A (en) | 2016-01-27 |
| CN105273897B true CN105273897B (en) | 2018-01-05 |
Family
ID=55143741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410341771.7A Expired - Fee Related CN105273897B (en) | 2014-07-18 | 2014-07-18 | The brewage process of Radix puerariae fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105273897B (en) |
Families Citing this family (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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250478A (en) * | 2008-03-21 | 2008-08-27 | 王彦龙 | Preparation technique of kudzu root grape vinegar |
| CN102286334A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry and radix puerariae wine and preparation method thereof |
| CN102604782A (en) * | 2012-03-31 | 2012-07-25 | 西南大学 | Preparation method of Radix Puerariae wine and product of Radix Puerariae wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN103725468A (en) * | 2013-12-25 | 2014-04-16 | 黎志春 | Beautifying red wine and preparation method thereof |
| CN103725476A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Brewing method of fig-kudzu root wine |
-
2014
- 2014-07-18 CN CN201410341771.7A patent/CN105273897B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250478A (en) * | 2008-03-21 | 2008-08-27 | 王彦龙 | Preparation technique of kudzu root grape vinegar |
| CN102286334A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry and radix puerariae wine and preparation method thereof |
| CN102604782A (en) * | 2012-03-31 | 2012-07-25 | 西南大学 | Preparation method of Radix Puerariae wine and product of Radix Puerariae wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN103725468A (en) * | 2013-12-25 | 2014-04-16 | 黎志春 | Beautifying red wine and preparation method thereof |
| CN103725476A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Brewing method of fig-kudzu root wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105273897A (en) | 2016-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105273897B (en) | The brewage process of Radix puerariae fruit wine | |
| CN102936554A (en) | Mulberry fruit wine and preparation method thereof | |
| CN102399661B (en) | A kind of preparation method producing plum health fruit | |
| CN105670870A (en) | Bubbling rice wine preparing method | |
| CN101906367A (en) | Persimmon fumet wine and production method thereof | |
| CN105273910B (en) | A kind of dragon fruit pericarp fermented beverage and preparation method thereof | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN108504508A (en) | A kind of preparation method of blistering fruit wine | |
| CN105852090A (en) | Hawthorn fruit enzyme and preparation method thereof | |
| CN105255626B (en) | The brewing method of ginseng brandy | |
| CN104694320A (en) | Method for producing pineapple wine | |
| CN101899376B (en) | Chinese wolfberry and coffee fruit wine and preparation method thereof | |
| CN104328025A (en) | Preparation method of mulberry fruit vinegar | |
| CN101948726B (en) | Method for brewing white pear fruit wine | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN102266102A (en) | Cassia seed apple vinegar beverage and preparation method thereof | |
| CN102715596A (en) | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts | |
| CN102277275A (en) | Blueberry biological wine and brewing process thereof | |
| CN1952099A (en) | Method for composite fermentation of fruit wine | |
| CN102293433A (en) | Mythic fungus pearl powder apple vinegar beverage and preparation method thereof | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN105087344A (en) | Persimmon vinegar liquid-state fermentation production method | |
| CN101586064B (en) | Method for preparing nutritional wine brewed by fruit and millet | |
| CN108085210A (en) | A kind of preparation method of orange Lemon wine | |
| CN103642625B (en) | A kind of Composite fermentation type Chinese angelica root health wine and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180105 Termination date: 20200718 |