CN105349302A

CN105349302A - Brewing process of Pyrus calleryana wine

Info

Publication number: CN105349302A
Application number: CN201510721478.8A
Authority: CN
Inventors: 吴义顺
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-10-30
Filing date: 2015-10-30
Publication date: 2016-02-24

Abstract

The invention discloses a brewing process of Pyrus calleryana wine. The brewing process is characterized by including: using Pyrus calleryana as a raw material; subjecting the raw material to pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, aging, clarifying and filtering, filling and sterilizing. Pyrus calleryana is placed in high-alcohol-content Baijiu for soaking, so that loss of nutrient substance of Pyrus calleryana is avoided; Pyrus calleryana after being soaked is pulped and subjected to compound enzyme treatment, so that extraction of more nutrient substance of Pyrus calleryana is facilitated, and utilization efficiency of Pyrus calleryana can be improved; a compound clarifying agent is adopted for clarifying treatment after aging, so that the Pyrus calleryana wine is stable in color and luster, transparent in wine body and soft in taste, and has various healthcare effects such as clearing heat for detoxification, tonifying stomach to help digestion and moistening lung to stop coughing.

Description

A kind of making method of beans pear wine

Technical field

The present invention relates to a kind of making method of wine, especially relate to a kind of making method of beans pear wine.

Background technology

Beans pears, another name deer pears, bird pears, wild pears etc. are the perennial deciduous trees of Rosaceae pear, taste is sour, sweet, puckery, cold in nature, finds that beans pears are rich in the multiple amino acids of needed by human body, VITAMIN, carotene and trace element according to modern medicine study, the sugar content of fruit reaches 15-20%, can make wine.There is clearing heat and detoxicating, stomach strengthening and digestion promoting, the health-care effect such as moisten the lung and relieve the cough.At present, most beans pears are also only taken as wild fruit or the processed utilization of Chinese medicinal materials, there is the deficiency that deep processing level is lower and product category is less.

Summary of the invention

The object of the invention is for the deficiency that existing beans pears deep processing level is lower and product category is less, a kind of making method of beans pear wine is provided, both exploitation level and the utilization ratio of beans pears had been improved, the health-care effect such as enrich again the kind of beans pears product, finished product beans pear wine had clearing heat and detoxicating, stomach strengthening and digestion promoting, moistened the lung and relieve the cough.

The present invention solves the technical scheme that its technical problem takes:

A making method for beans pear wine, is characterized in that, described making method adopts following steps:

1. raw materials pretreatment: select ripe beans pears, it is carry out immersion 20-25 days in the white wine of 63-67% that cleaning is placed on its weight 2-3 alcoholic strength doubly, and immersion terminates rear filtration and obtains soaking wine, beans pears fourth, beans pears fourth is drained, put into hollander to pull an oar, obtained raw slurry;

2. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03%, the sodium ascorbate of 0.04-0.08% in raw slurry, stir, carry out complex enzyme hydrolysis in the environment of 45-50 DEG C, leaves standstill 5-6h;

3. allocate: in the beans pears slurries after enzymolysis, add glucose, regulate slurries sugar degree to be 30-32%, add citric acid adjustment total acid content at 1.6-1.8mg/100ml, obtained mixed solution;

4. activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 8-10%, be cooled to 24-28 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 25-28% yeast activated liquid, temperature control, at 28-32 DEG C, when mixed solution ethanol concn reaches 24-27% volume ratio, stops fermentation, obtained fermented wine;

6. mix: get step 1. in soaking wine 55-65 weight part, step 5. in fermented wine 35-45 weight part, mix, obtained mixing wine;

7. ageing: will mix 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 bentonite of its weight 0.06-0.08%, the gac of 0.12-0.16% in the mixing wine after ageing, leaves standstill 10-12h after stirring, the obtained former wine of beans pears after filtering;

9. filling sterilization: by filling under sterile vacuum environment for the former wine of beans pears after clarification filtration, by the water bath with thermostatic control sterilization 8-12min of the former wine of beans pears after filling at 80-85 DEG C, obtained beans pear wine.

Beneficial effect: the present invention soaks putting into high spirit after beans pears, avoid the loss of beans pears nutritive substance, beans pears after soaking are pulled an oar and carried out prozyme process, both be conducive to separating out more beans pears nutritive substance, also the utilising efficiency of beans pears can be improved, the various health care functions such as adopt compound clarifier clarifying treatment, make finished product beans pear wine color stability, wine body is transparent, mouthfeel is soft, also have clearing heat and detoxicating, stomach strengthening and digestion promoting, moisten the lung and relieve the cough after ageing.

Embodiment

Embodiment one:

1. raw materials pretreatment: the beans pears hanking ripe, the alcoholic strength after cleaning, the beans pears of 10kg being placed in 20kg be 65% white wine carry out immersion 23 days, soak and terminate rear filtration and obtain soaking wine, beans pears fourth, beans pears fourth is drained, put into hollander to pull an oar, obtained raw slurry;

2. enzymolysis: add the polygalacturonase of 0.005kg, the cellulase of 0.002kg, the sodium ascorbate of 0.008kg in 10kg raw slurry, stir, carry out complex enzyme hydrolysis in the environment of 48 DEG C, leaves standstill 5h;

3. allocate: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 31%, add citric acid adjustment total acid content at 1.7mg/100ml, obtained mixed solution;

4. activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 10%, be cooled to 25 DEG C after boiling, add the active dry yeast of 1kg in 10kg sugar soln, stir, after placing 28min, obtained yeast activated liquid;

5. ferment: in 10kg mixed solution, add 2.6kg yeast activated liquid, temperature control, at 32 DEG C, when mixed solution ethanol concn reaches 25% volume ratio, stops fermentation, obtained former wine;

6. mix: get step 1. in soaking wine 6.5kg, step 5. in fermented wine 3.5kg, mix, obtained mixing wine;

7. ageing: will mix wine ageing 50 days under 8 DEG C of environment, adopts siphonage to remove throw out during ageing;

8. clarification filtration: add the bentonite of its weight 0.006kg, the gac of 0.015kg in the 10kg mixing wine after ageing, leaves standstill 11h after stirring, the obtained former wine of beans pears after filtering;

9. filling sterilization: by filling under sterile vacuum environment for the former wine of beans pears after clarification filtration, by the water bath with thermostatic control sterilization 10min of the former wine of beans pears after filling at 82 DEG C, obtained beans pear wine.

Embodiment two:

1. raw materials pretreatment: select ripe beans pears, Lian Lei, gold bead fruit, oil lamp in front of figure of Buddha fruit, the beans pears block be cut into after cleaning, Lian Lei block, gold bead fruit block, oil lamp in front of figure of Buddha fruit block, get the red certain kind of berries block of 10kg, 4kg Lian Lei block, the gold bead fruit block of 2kg, the oil lamp in front of figure of Buddha fruit block of 1kg mixes, obtained mixing raw material, alcoholic strength mixing raw material being placed in 35kg 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 vitamin c of 1000mg, the potassium metabisulfite of 300mg, stir, obtained raw slurry,

2. enzymolysis: add the polygalacturonase of 0.07kg, the cellulase of 0.04kg, the Citric Acid of 0.08kg in 10kg raw slurry, stir, carry out complex enzyme hydrolysis in the environment of 55 DEG C, leaves standstill 4h;

3. allocate: in the raw slurry after enzymolysis, add glucose, regulate slurries sugar degree to be 35%, add citric acid adjustment total acid content at 2mg/100ml, obtained mixed solution;

4. activated yeast: fructose is dissolved and is deployed into the sugar soln that concentration is 15%, be cooled to 22 DEG C after boiling, add the active dry yeast of 1.3kg in 10kg sugar soln, stir, after placing 40min, obtained yeast activated liquid;

5. ferment: the Sucus Rosae Normalis adding 3kg yeast activated liquid, the nipa palm juice of 2kg, the abundance of water pear juice of 2kg, 2kg birch-leaf pear juice, 1kg in 10kg mixed solution, temperature control, at 35 DEG C, when mixed solution ethanol concn reaches 28% volume ratio, stops fermentation, obtained former wine;

6. mix: get step 1. in soaking wine 5kg, step 5. in fermented wine 4.5kg, pomegranate wine 0.5kg, mix, obtained mixing wine;

7. ageing: wine will be mixed and adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 10 days deepfreeze time, temperature 4 DEG C;

8. clarification filtration: add the chitosan of 0.06kg, the diatomite of 0.01kg in the 10kg mixing wine after ageing, leaves standstill 10h after stirring, obtained beans pear wine after filtering;

9. filling sterilization: by filling under sterile vacuum environment for the former wine of beans pears after clarification filtration, by the water bath with thermostatic control sterilization 7min of the former wine of beans pears after filling at 86 DEG C, obtained beans pear wine.

Embodiment three:

1. raw materials pretreatment: select ripe beans pears, paper mulberry fruit, Fruit of Thorny Elaeagnus, elaeagnus conferta fruit, get the beans pears of 10kg after cleaning, the paper mulberry fruit of 3kg, the Fruit of Thorny Elaeagnus of 2kg, the elaeagnus conferta fruit of 2kg mix, obtained mixing raw material, mixing raw material is placed in hollander pull an oar, and the potassium metabisulfite of 800mg, the sodium ascorbate of 200mg is added in 10L slurries, stir, obtained raw slurry;

2. enzymolysis: add the polygalacturonase of 0.03kg, the cellulase of 0.05kg in 10kg raw slurry, stir, carry out complex enzyme hydrolysis in the environment of 35 DEG C, leaves standstill 4h;

3. allocate: in the raw slurry after enzymolysis, add sucrose, regulate slurries sugar degree to be 25%, add citric acid adjustment total acid content at 1.4mg/100ml, obtained mixed solution;

4. activated yeast: white sugar is dissolved and is deployed into the sugar soln that concentration is 6%, be cooled to 24 DEG C after boiling, add the active dry yeast of 0.6kg in 10kg sugar soln, stir, after placing 20min, obtained yeast activated liquid;

5. ferment: joined by 1L yeast activated liquid in 10L mixed solution, temperature control, at 28 DEG C, when mixed solution ethanol concn reaches 22% volume ratio, stops fermentation, the obtained former wine of beans pears;

6. ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1200MHz, 8 days deepfreeze time, temperature 2 DEG C former for beans pears wine;

8. clarification filtration: add the fish glue of 0.02kg, the gac of 0.08kg in the former wine of 10kg beans pears after ageing, leaves standstill 6h after stirring, obtained beans pears pure mellow wine after filtering;

9. filling sterilization: by filling under sterile vacuum environment for the beans pears pure mellow wine after clarification filtration, by the water bath with thermostatic control sterilization 5min of the former wine of beans pears after filling at 88 DEG C, obtained beans pear 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. a making method for beans pear wine, is characterized in that, described making method adopts following steps: