CN105907535A - Processing method of longan fruit wine - Google Patents
Processing method of longan fruit wine Download PDFInfo
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- CN105907535A CN105907535A CN201610491795.XA CN201610491795A CN105907535A CN 105907535 A CN105907535 A CN 105907535A CN 201610491795 A CN201610491795 A CN 201610491795A CN 105907535 A CN105907535 A CN 105907535A
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- longan
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- weight portion
- broom
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of longan fruit wine. The processing method comprises the steps of screening fresh and disease-free longans, cleaning, mixing the longans with bran, pulping, carrying out complex enzyme treatment, juicing, filtering, and carrying out enzymic clarification, ultrafiltration, yeast fermentation, clarification, aging, packaging and sterilization, so as to obtain the finished product. The longan fruit wine prepared by virtue of the processing method has strong fruity flavor, stable color, mellow taste and good quality, and the utilization rate of the raw material is increased.
Description
Technical field:
The processing method that the present invention relates to a kind of fruit wine, the processing method especially relating to a kind of longan witches' broom.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved longan crushing juice rate that is existing longan witches' broom present in the production method is low, enzymolysis
The defects such as poor effect, fruit wine ageing time length, color and luster are unstable, it is provided that a kind of nutritious, mouthfeel is strong, fruity is aromatic and
The longan witches' broom processing method that the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of longan witches' broom, use with
Lower step:
A, pretreatment of raw material: select fresh, disease-free longan cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned longan, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare longan pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in longan pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare longan liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters longan liquid；
G, barms: from ground separation fruit wine yeasts such as longan surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the longan liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares wine of longan；
J, ageing: use microwave radiation technology cold treatment to accelerate wine of longan ageing, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare longan witches' broom.
In described step B being by a certain percentage: longan is 75-85 weight portion, wheat bran is 15-25 weight portion.
In described step C, certain proportion is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, half is fine
Dimension element enzyme 5-8 weight portion.
The invention have the advantages that the present invention uses when longan is pulled an oar longan to mix with wheat bran, improve longan
Crushing juice rate；Use the mixing of multiple enzyme, it is possible to decompose the nutriment in longan in enzymolysis step comprehensively；When fermentation, use warp
The saccharomycete that screening, expansion are cultivated, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, use the method that shitosan-fish glue combines,
Overcome the defect that existing filter effect is the best；The method using microwave radiation technology cold treatment in ageing, reduces the time of ageing.
Detailed description of the invention:
Embodiment 1:
A, pretreatment of raw material: select fresh, disease-free longan 80kg cleaned, as standby raw material；
B, mix, pull an oar: being mixed with 20kg wheat bran by cleaned longan, wheat bran fineness is 60 mesh, and mixing soak time 17 is little
Time, temperature is 40 DEG C, does making beating and processes；
C, complex enzyme process: take pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg mixing, by weight 3%
Ratio be placed in through making beating process slurries in, temperature control be 50 DEG C, the time is 4 hours；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare longan pulp；
E, enzyme process are clarified: add pectase 0.3kg in longan pulp weight, control temperature 45 C, time 2 h, prepare dragon
Ocular fluid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters longan liquid；
G, barms: from ground separation fruit wine yeasts such as longan surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: taking in the longan liquid that the saccharomycete 1kg in step G adds in step F, fermentation temperature is 40 DEG C, and the time is 13
My god；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares wine of longan；
J, ageing: use microwave radiation technology cold treatment to accelerate wine of longan ageing, microwave power 800MHz, 7 days cold treatment time, temperature
8℃；
K, packaging: longan witches' broom bottling packaging will be prepared after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the invention as claimed with
Modify, all should belong to the covering scope of the claims in the present invention.
Claims (3)
1. the processing method of a longan witches' broom, it is characterised in that: employing following steps:
A, pretreatment of raw material: select fresh, disease-free longan cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned longan, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare longan pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in longan pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare longan liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters longan liquid；
G, barms: from ground separation fruit wine yeasts such as longan surface, cultivating soils, screen suitable distiller's yeast bacterial strain, through ferment
After female screening, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the longan liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares wine of longan；
J, ageing: use microwave radiation technology cold treatment to accelerate wine of longan ageing, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare longan witches' broom.
The processing method of a kind of longan witches' broom the most according to claim 1, it is characterised in that by certain in described step B
Ratio is: longan is 75-85 weight portion, and wheat bran is 15-25 weight portion.
The processing method of a kind of longan witches' broom the most according to claim 1, it is characterised in that in described step C necessarily than
Example is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, hemicellulase 5-8 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610491795.XA CN105907535A (en) | 2016-06-29 | 2016-06-29 | Processing method of longan fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610491795.XA CN105907535A (en) | 2016-06-29 | 2016-06-29 | Processing method of longan fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907535A true CN105907535A (en) | 2016-08-31 |
Family
ID=56759904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610491795.XA Withdrawn CN105907535A (en) | 2016-06-29 | 2016-06-29 | Processing method of longan fruit wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN105907535A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108624450A (en) * | 2018-06-28 | 2018-10-09 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of preparation method of wine of longan |
-
2016
- 2016-06-29 CN CN201610491795.XA patent/CN105907535A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108624450A (en) * | 2018-06-28 | 2018-10-09 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of preparation method of wine of longan |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160831 |
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| WW01 | Invention patent application withdrawn after publication |