CN105925406A - Prunus cerasifera fruit wine, dried prunus cerasifera fruit and method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit - Google Patents
Prunus cerasifera fruit wine, dried prunus cerasifera fruit and method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit Download PDFInfo
- Publication number
- CN105925406A CN105925406A CN201610257362.8A CN201610257362A CN105925406A CN 105925406 A CN105925406 A CN 105925406A CN 201610257362 A CN201610257362 A CN 201610257362A CN 105925406 A CN105925406 A CN 105925406A
- Authority
- CN
- China
- Prior art keywords
- fruit
- cherry plum
- bedleaf cherry
- wine
- bedleaf
- 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.)
- Granted
Links
- 235000009836 Prunus pissardii Nutrition 0.000 title claims abstract description 214
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 136
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 27
- 241001506873 Prunus cerasifera Species 0.000 title 4
- 244000277586 Prunus pissardii Species 0.000 claims abstract description 210
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 48
- 235000014101 wine Nutrition 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 108010058643 Fungal Proteins Proteins 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims description 27
- 230000001476 alcoholic effect Effects 0.000 claims description 18
- 239000011148 porous material Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 230000002787 reinforcement Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 14
- 230000035764 nutrition Effects 0.000 description 9
- 235000021022 fresh fruits Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 230000035800 maturation Effects 0.000 description 4
- 241001477873 Cornus sanguinea Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 241000220299 Prunus Species 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- JXOHGGNKMLTUBP-HSUXUTPPSA-N shikimic acid Chemical compound O[C@@H]1CC(C(O)=O)=C[C@@H](O)[C@H]1O JXOHGGNKMLTUBP-HSUXUTPPSA-N 0.000 description 2
- JXOHGGNKMLTUBP-JKUQZMGJSA-N shikimic acid Natural products O[C@@H]1CC(C(O)=O)=C[C@H](O)[C@@H]1O JXOHGGNKMLTUBP-JKUQZMGJSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 206010047249 Venous thrombosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- 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)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit. The method comprises the following steps: pricking holes in the surfaces of complete prunus cerasifera fruits, dipping the prunus cerasifera fruits into prunus cerasifera fruit wine base obtained by carrying out yeast fermentation on prunus cerasifera fruit pulp, carrying out sealed soaking, carrying out separation to obtain the prunus cerasifera fruit wine and prunus cerasifera fruit containing yeast protein, and carrying out aeration-drying on the prunus cerasifera fruit containing the yeast protein, thus obtaining the dried prunus cerasifera fruit. With the adoption of the preparation method provided by the invention, the prunus cerasifera fruit wine and the dried prunus cerasifera fruit can be simultaneously obtained, meanwhile, the nutritional ingredients and aroma ingredients of the fruit wine and the fruits are in mutual promotion, respectively, and therefore, the nutritive value, the flavor and the mouthfeel are improved; the preparation method is simple and safe, and the utilization ratio of the raw materials is high, and therefore, the method has very good application prospects; the obtained prunus cerasifera fruit wine is low-alcohol fruit wine with the enhanced aroma; the obtained dried prunus cerasifera fruit is dried fruit food having rich wine aroma and fresh fruity aroma, and being low in sugar content and high in bioprotein.
Description
Technical field
The present invention relates to food technology field, prepare bedleaf cherry plum fruit wine and bedleaf cherry plum fruit particularly to one simultaneously
Dry method, meanwhile, further relates to bedleaf cherry plum fruit wine, bedleaf cherry plum dried fruit that the method obtains.
Background technology
Bedleaf cherry plum, has another name called prunus cerasifera, formal name used at school: Prunus ceraifera cv.Pissardii, and rose family Prunus is fallen leaves
Dungarunga, likes the most resistance to the moon of light, and cold-resistant, strong adaptability, climatic environment and draining with warm and moist are good
Sandy soil most widely suited, be afraid of that saline and alkaline and flood is hollow, shallow root, sprout tillers is strong, has pernicious gas necessarily
Resistance, be a kind of ornamental seeds generally planted, North China and Central China thereof widely plant.
Bedleaf cherry plum fruit presents peony, acid during prematurity and micro-hardship, gives off a strong fragrance after maturation, and its pulp is many
Juice band is pleasantly sweet, after testing in bedleaf cherry plum fruit fragrance component more than 80 kinds, and pulp rich in amino acid, have
Machine acid, wherein shikimic acid rich content, shikimic acid is that one has obvious antithrombotic material, can press down
Braking, phlebothrombosis and cerebral thrombosis, bedleaf cherry plum pulp is possibly together with substantial amounts of Flavonoid substances in addition, can
Effectively the oxygen radical in purged body, reduction cholesterol etc., be a kind of guarantor having positive role to health
Strong fruit.But owing to the sugared content of bedleaf cherry plum fruit is relatively low, it is easily caused by the fruit of bedleaf cherry plum fruit fermentation brew
Wine aroma is not enough, therefore there is presently no exploitation mode effective to bedleaf cherry plum fruit, in annual autumn
Substantial amounts of bedleaf cherry plum fruit is had naturally to come off and be wasted.
Summary of the invention
For solve the deficiencies in the prior art, the invention provides one prepare simultaneously bedleaf cherry plum fruit wine and
The method of bedleaf cherry plum dried fruit, both can obtain the bedleaf cherry plum fruit wine that fragrance is strengthened, and can obtain again and have high biological egg
White bedleaf cherry plum dried fruit, Efficient Development make use of bedleaf cherry plum fruit resource.
For achieving the above object, while the present invention, prepare bedleaf cherry plum fruit wine and the method for bedleaf cherry plum dried fruit, bag
Include following steps:
A, acquisition bedleaf cherry plum pulp, via culture propagation, the brew bedleaf cherry plum former wine of fruit；
B, take whole bedleaf cherry plum fruit, after cleaning, sterilizing, carry out pricking hole and process, make bedleaf cherry plum fruit table
Face is uniformly distributed multiple pore penetrating into yeast, is then immersed in the bedleaf cherry plum former wine of fruit, seals immersion and carry out
After the internal fermentation of bedleaf cherry plum fruit, filter and separate, respectively obtain the bedleaf cherry plum fruit wine of fragrance reinforcement and containing ferment
The bedleaf cherry plum fruit of female albumen；
C, by the bedleaf cherry plum fruit aeration-drying containing Yeast protein, obtain the bedleaf cherry plum dried fruit of high bioprotein.
In the preparation method of the present invention, complete bedleaf cherry plum fruit surface is uniformly pricked after hole processes and soak again
Enter in the bedleaf cherry plum former wine of fruit that culture propagation bedleaf cherry plum pulp obtains, make the active ingredient in former wine and yeast
Enter fruit, promote fruit to carry out internal fermentation, reduce the sugar in fruit, obtain tunning and strong
Fruit wine fragrant, during yeast is retained in pore simultaneously, increase the bioprotein in fruit, after through aeration-drying,
Fruit wine constituents, tunning and high bioprotein saccharomycete is made to be enclosed in dried fruit by contracting, it is thus achieved that to have strong wine
Perfume and fresh fruit aroma, low sugar, the bedleaf cherry plum dried fruit of high bioprotein；Internal fermentation is carried out at bedleaf cherry plum fruit
While, the aroma substance in fruit enters former wine, makes the fragrance of fruit wine be increased, thus obtains fragrance
The bedleaf cherry plum fruit wine strengthened.Therefore, above-mentioned preparation method can either obtain bedleaf cherry plum fruit wine and bedleaf cherry plum simultaneously
Dried fruit, can make again fruit wine and the nutritional labeling of fruit, fragrance component be mutually promoted, and improves nutriture value
Value and local flavor, mouthfeel.
As the restriction to aforesaid way, described step a comprises the following steps:
A1, prepare bedleaf cherry plum pulp: by through screening, clean after bedleaf cherry plum fruit crushing and beating, then add
Enter the SO of 40～60mg/L2Pectase with 50～60mg/L, impregnates 20～28 hours, obtains bedleaf cherry plum
Pulp；
A2, in bedleaf cherry plum pulp add dry-pitching fermentation, control fermentation residual sugar content be down to 4g/L with
Under, stopping fermentation, squeezing obtains the bedleaf cherry plum former wine of fruit；The inoculum concentration of described dry ferment is every 100L red autumnal leaves
Lee's pulp adds 30～50g dry ferments.
The brew of the bedleaf cherry plum of the present invention former wine of fruit, uses the bedleaf cherry plum pulp directly obtained via bedleaf cherry plum fruit,
And outer sugaring, ferments merely with fruit self sugar, to obtain the former wine of low alcohol, and greatly remain
The natural fruital of bedleaf cherry plum fruit and mouthfeel.
As the restriction to aforesaid way, in described step a1, the sugar content of bedleaf cherry plum fruit is 70～84g/kg,
The alcoholic strength of the bedleaf cherry plum former wine of fruit obtained in described step a2 is 6～8 °.
As the restriction to aforesaid way, described step b uses the SO of 20mg/L2Bedleaf cherry plum fruit is drenched
Wash and carry out disinfection.
As the restriction to aforesaid way, the pore number of described step b bedleaf cherry plum fruit surface is 15～25,
Pore diameter is 0.4～0.8mm, and pore extends to fruit stone from fruit surface.
Bedleaf cherry plum fruit surface is uniformly distributed 15～25 pores as far as possible, make yeast even into fruit inside,
Fermentation evenly, fully, limits the quantitative range in hole, it is to avoid insufficient fermentation or excess, to ensure that fruit is sent out
The taste and flavor of ferment；The diameter in simultaneously defined hole, enables yeast to enter and stays inside fruit, to increase
Add the bioprotein of fruit；Limit the degree of depth in hole, promote that yeast is to fruit inside attenuation degree.
As the restriction to aforesaid way, described step b bedleaf cherry plum fruit is immersed in the bedleaf cherry plum former wine of fruit,
Controlling the weight of bedleaf cherry plum fruit with the volume proportion of the bedleaf cherry plum former wine of fruit is (2～4) kg:1L, during immersion
Between be 48～72h.
As the restriction to aforesaid way, in described step b, the sugar content of bedleaf cherry plum fruit is 49～70g/kg.
As the restriction to aforesaid way, the aeration-drying process of described step c, baking temperature be 50～
60 DEG C, it is dried to bedleaf cherry plum fruit the weight content of moisture and reaches 16～27%.
Meanwhile, the bedleaf cherry plum fruit wine that the present invention provides, above-mentioned preparation method obtain, the bedleaf cherry plum fruit obtained
The alcoholic strength of wine is 5～7.
Meanwhile, the bedleaf cherry plum dried fruit that the present invention provides, above-mentioned preparation method obtain, the bedleaf cherry plum fruit obtained
Dry sugar content is 120～200g/kg.
By the preparation method of the present invention, it is thus achieved that bedleaf cherry plum fruit wine, give off a strong fragrance, charming, color and luster presents rose
Rare red, delicate mouthfeel is full, nutritious and have certain health-care efficacy, is reinforced low of a fragrance
Alcoholic fruit wine；The bedleaf cherry plum dried fruit obtained, color and luster is scarlet, sweet and sour taste, nutrition, health, natural, is one
Money has strong aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
In sum, use technical scheme, bedleaf cherry plum fruit wine and bedleaf cherry plum can either be obtained simultaneously
Dried fruit, can make again fruit wine and the nutritional labeling of fruit, fragrance component be mutually promoted, and improves nutriture value
Value and local flavor, mouthfeel, and preparation method is simple, safety, raw material availability are high, before having well application
Scape.The bedleaf cherry plum fruit wine obtained, gives off a strong fragrance, charming, nutritious and have certain health-care efficacy, is
The low alcoholic fruit wine that a fragrance is reinforced；The bedleaf cherry plum dried fruit obtained, nutrition, health, natural, it is a
There is strong aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
Detailed description of the invention
Embodiment one
The present embodiment relates to preparing bedleaf cherry plum fruit wine and the method for bedleaf cherry plum dried fruit simultaneously.
Embodiment 1.1
Prepare bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit simultaneously, sequentially include the following steps:
The screening of raw material, process: select maturation, give off a strong fragrance, without rotting and going mouldy, that color is deeper is new
Scarlet leaf plum fruit, cleans up；
A1, prepare bedleaf cherry plum pulp: taking the bedleaf cherry plum fruit that pulp is softer, surveying its sugar content is 70g/kg,
Then crushing and beating, adds the SO of 40mg/L2With the pectase of 50mg/L, impregnate 24 hours, obtain
Bedleaf cherry plum pulp；
A2, addition dry-pitching fermentation in bedleaf cherry plum pulp, add 30g by every 100L bedleaf cherry plum pulp
The amount inoculation of dry ferment, the most at room temperature ferments, stops when fermentation to residual sugar content is at below 4g/L
Only fermentation, squeezes, and obtains the bedleaf cherry plum former wine of fruit, and surveying its alcoholic strength is 6.5 °；
B, taking the bedleaf cherry plum fruit that pulp is harder, surveying its sugar content is 49g/kg, to be cleaned after drain away the water,
Again with the SO of 20mg/L2Drip washing carries out disinfection, then with the sharp peg wood of a diameter of 0.4mm at each fruit
15 pores are pricked on surface, will prick hole in bedleaf cherry plum fruit with the ratio that the bedleaf cherry plum former wine proportioning of fruit is 2kg:1L
After bedleaf cherry plum fruit immerse in the bedleaf cherry plum former wine of fruit, airtight airtight in the environment of soak and complete for 48 hours
After the fermentation within bedleaf cherry plum fruit, filter and separate, respectively obtain bedleaf cherry plum fruit wine and containing Yeast protein
Bedleaf cherry plum fruit；
C, it is aerated being dried immediately at 50 DEG C by the bedleaf cherry plum fruit containing Yeast protein, works as water content
It is down to 27% (weight ratio) stop afterwards being dried, obtains bedleaf cherry plum dried fruit；
The bedleaf cherry plum fruit wine obtained, then filter with Membrane filtering machine, filling storage, surveying its alcoholic strength is 5.7 °,
Sugar content is 6g/L, and it gives off a strong fragrance, charming, and color and luster presents rose-red, and delicate mouthfeel is full, and nutrition is rich
Rich and there is certain health-care efficacy, it is the reinforced low alcoholic fruit wine of a fragrance；The bedleaf cherry plum dried fruit obtained,
Surveying its sugar content is 120g/kg, and its color and luster is scarlet, sweet and sour taste, nutrition, health, natural, is a tool
There are strong aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
Embodiment 1.2
Prepare bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit simultaneously, sequentially include the following steps:
The screening of raw material, process: select maturation, give off a strong fragrance, without rotting and going mouldy, that color is deeper is new
Scarlet leaf plum fruit, cleans up；
A1, prepare bedleaf cherry plum pulp: taking the bedleaf cherry plum fruit that pulp is softer, surveying its sugar content is 78g/kg,
Then crushing and beating, adds the SO of 50mg/L2With the pectase of 55mg/L, impregnate 26 hours, obtain
Bedleaf cherry plum pulp；
A2, addition dry-pitching fermentation in bedleaf cherry plum pulp, add 40g by every 100L bedleaf cherry plum pulp
The amount inoculation of dry ferment, the most at room temperature ferments, stops when fermentation to residual sugar content is at below 4g/L
Only fermentation, squeezes, and obtains the bedleaf cherry plum former wine of fruit, and surveying its alcoholic strength is 7.2 °；
B, taking the bedleaf cherry plum fruit that pulp is harder, surveying its sugar content is 60g/kg, to be cleaned after drain away the water,
Again with the SO of 20mg/L2Drip washing carries out disinfection, then with the sharp peg wood of a diameter of 0.6mm at each fruit
20 pores are pricked on surface, will prick hole in bedleaf cherry plum fruit with the ratio that the bedleaf cherry plum former wine proportioning of fruit is 3kg:1L
After bedleaf cherry plum fruit immerse in the bedleaf cherry plum former wine of fruit, airtight airtight in the environment of soak and complete for 60 hours
After the fermentation within bedleaf cherry plum fruit, filter and separate, respectively obtain bedleaf cherry plum fruit wine and containing Yeast protein
Bedleaf cherry plum fruit；
C, it is aerated being dried immediately at 55 DEG C by the bedleaf cherry plum fruit containing Yeast protein, works as water content
It is down to 21% (weight ratio) stop afterwards being dried, obtains bedleaf cherry plum dried fruit；
The bedleaf cherry plum fruit wine obtained, then filter with Membrane filtering machine, filling storage, surveying its alcoholic strength is 6.2 °,
Sugar content is 5.5g/L, and it gives off a strong fragrance, charming, and color and luster presents rose-red, and delicate mouthfeel is full, nutrition
Abundant and there is certain health-care efficacy, it is the reinforced low alcoholic fruit wine of a fragrance；The bedleaf cherry plum dried fruit obtained,
Surveying its sugar content is 160g/kg, and its color and luster is scarlet, sweet and sour taste, nutrition, health, natural, is a tool
There are strong aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
Embodiment 1.3
Prepare bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit simultaneously, sequentially include the following steps:
The screening of raw material, process: select maturation, give off a strong fragrance, without rotting and going mouldy, that color is deeper is new
Scarlet leaf plum fruit, cleans up；
A1, prepare bedleaf cherry plum pulp: taking the bedleaf cherry plum fruit that pulp is softer, surveying its sugar content is 84g/kg,
Then crushing and beating, adds the SO of 60mg/L2With the pectase of 60mg/L, impregnate 22 hours, obtain
Bedleaf cherry plum pulp；
A2, addition dry-pitching fermentation in bedleaf cherry plum pulp, add 50g by every 100L bedleaf cherry plum pulp
The amount inoculation of dry ferment, the most at room temperature ferments, stops when fermentation to residual sugar content is at below 4g/L
Only fermentation, squeezes, and obtains the bedleaf cherry plum former wine of fruit, and surveying its alcoholic strength is 8.0 °；
B, taking the bedleaf cherry plum fruit that pulp is harder, surveying its sugar content is 70g/kg, to be cleaned after drain away the water,
Again with the SO of 20mg/L2Drip washing carries out disinfection, then with the sharp peg wood of a diameter of 0.8mm at each fruit
25 pores are pricked on surface, will prick hole in bedleaf cherry plum fruit with the ratio that the bedleaf cherry plum former wine proportioning of fruit is 4kg:1L
After bedleaf cherry plum fruit immerse in the bedleaf cherry plum former wine of fruit, airtight airtight in the environment of soak and complete for 72 hours
After the fermentation within bedleaf cherry plum fruit, filter and separate, respectively obtain bedleaf cherry plum fruit wine and containing Yeast protein
Bedleaf cherry plum fruit；
C, it is aerated being dried immediately at 60 DEG C by the bedleaf cherry plum fruit containing Yeast protein, works as water content
It is down to 16% (weight ratio) stop afterwards being dried, obtains bedleaf cherry plum dried fruit；
The bedleaf cherry plum fruit wine obtained, then filter with Membrane filtering machine, filling storage, surveying its alcoholic strength is 7.0 °,
Sugar content is 5g/L, and it gives off a strong fragrance, charming, and color and luster presents rose-red, and delicate mouthfeel is full, and nutrition is rich
Rich and there is certain health-care efficacy, it is the reinforced low alcoholic fruit wine of a fragrance；The bedleaf cherry plum dried fruit obtained,
Surveying its sugar content is 200g/kg, and its color and luster is scarlet, sweet and sour taste, nutrition, health, natural, is a tool
There are strong aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
Embodiment two
The hole process of pricking bedleaf cherry plum fruit that the present embodiment relates to carrying out in preparation method operates red to obtain
Leaf plum fruit wine, the impact of bedleaf cherry plum dried fruit.
Embodiment 2.1
The present embodiment is with embodiment 1.2, it is thus achieved that bedleaf cherry plum fruit wine, surveying its alcoholic strength is 6.2 °, sugar content
For 5.5g/L, it gives off a strong fragrance, charming, and color and luster presents rose-red, and delicate mouthfeel is full, nutritious and
There is certain health-care efficacy, be the reinforced low alcoholic fruit wine of a fragrance；The bedleaf cherry plum dried fruit obtained, surveys it
Sugar content is 160g/kg, and its color and luster is scarlet, sweet and sour taste, nutrition, health, natural, be a have dense
Strongly fragrant aroma and fresh fruit aroma, low sugar, the dried fruit food of high bioprotein.
Embodiment 2.2
The present embodiment is similar to embodiment 1.2, only difference is that, does not carry out bedleaf cherry plum fruit pricking hole
Process, but after the bedleaf cherry plum fruit completed is cleaned, sterilizes, be directly immersed in the bedleaf cherry plum former wine of fruit and soak,
The bedleaf cherry plum fruit wine alcoholic strength obtained is 6.5 °, and sugar content is 3.8g/L, and its fragrance is the most boring, and lacks
Persistence, color and luster presents light red, and mouthfeel is the sourest, and fruital is inconspicuous；The bedleaf cherry plum dried fruit obtained, it contains
Sugar amount is 220g/kg, and its color and luster is scarlet, mouthfeel is sweeter, does not have aroma, low sugar and the spy of high bioprotein
Point.
Embodiment 2.3
The present embodiment is similar to embodiment 1.2, only difference is that, bedleaf cherry plum fruit is carried out Zha Kongchu
Reason, fruit is run through in the hole being distributed in bedleaf cherry plum fruit surface, and hole count is many, aperture big, and hole number is 50
Individual, bore dia is 2mm, be then immersed in bedleaf cherry plum fruit former wine in soak, it is thus achieved that its alcohol of bedleaf cherry plum fruit wine
Degree is 9.1 °, and sugar content is 5.5g/L, and it gives off a strong fragrance, charming, and color and luster presents rose-red, but mouthfeel is bitter
Puckery (aperture owing to running through makes the bitterness of fruit stone enter in wine body), is the reinforced low alcohol of a fragrance
Fruit wine；Its sugar content of bedleaf cherry plum dried fruit obtained is 105g/L, and its color and luster is shallower, and pulp is shrivelled, aroma,
Fruital and bioprotein loss are serious, and nutritive value is the highest.
Comparative example 2.1～2.3 is visible, and the preparation method of the present invention is by carrying out Zha Kongchu to bedleaf cherry plum fruit
Reason, is uniformly distributed multiple pore penetrating into yeast at bedleaf cherry plum fruit surface, makes the active ingredient in former wine
Enter fruit with yeast, promote fruit to carry out internal fermentation, so that fruit wine and the nutritional labeling of fruit, perfume (or spice)
Gas composition is mutually promoted, and last fruit wine constituents, tunning and high bioprotein saccharomycete are contracted
Being enclosed in bedleaf cherry plum dried fruit, the nutritive value making dried fruit is higher.
Claims (10)
1. the method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit, it is characterised in that: the method bag
Include following steps:
A, acquisition bedleaf cherry plum pulp, via culture propagation, the brew bedleaf cherry plum former wine of fruit；
B, take whole bedleaf cherry plum fruit, after cleaning, sterilizing, carry out pricking hole and process, make bedleaf cherry plum fruit table
Face is uniformly distributed multiple pore penetrating into yeast, is then immersed in the bedleaf cherry plum former wine of fruit, seals immersion and carry out
After the internal fermentation of bedleaf cherry plum fruit, filter and separate, respectively obtain the bedleaf cherry plum fruit wine of fragrance reinforcement and containing ferment
The bedleaf cherry plum fruit of female albumen；
C, by the bedleaf cherry plum fruit aeration-drying containing Yeast protein, obtain the bedleaf cherry plum dried fruit of high bioprotein.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levying and be, described step a comprises the following steps:
A1, prepare bedleaf cherry plum pulp: by through screening, clean after bedleaf cherry plum fruit crushing and beating, then add
Enter the SO of 40～60mg/L2Pectase with 50～60mg/L, impregnates 20～28 hours, obtains bedleaf cherry plum
Pulp；
A2, in bedleaf cherry plum pulp add dry-pitching fermentation, control fermentation residual sugar content be down to 4g/L with
Under, stopping fermentation, squeezing obtains the bedleaf cherry plum former wine of fruit；The inoculum concentration of described dry ferment is every 100L red autumnal leaves
Lee's pulp adds 30～50g dry ferments.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 2, it is special
Levy and be: in described step a1, the sugar content of bedleaf cherry plum fruit is 70～84g/kg, obtains in described step a2
The alcoholic strength of the bedleaf cherry plum former wine of fruit obtained is 6～8 °.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levy and be: described step b uses the SO of 20mg/L2Bedleaf cherry plum fruit drip washing is carried out disinfection.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levy and be: the pore number of described step b bedleaf cherry plum fruit surface is 15～25, and pore diameter is
0.4～0.8mm, pore extends to fruit stone from fruit surface.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levy and be: described step b bedleaf cherry plum fruit is immersed in the bedleaf cherry plum former wine of fruit, controls the weight of bedleaf cherry plum fruit
Amount is (2～4) kg:1L with the volume proportion of the bedleaf cherry plum former wine of fruit, and soak time is 48～72h.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levy and be: in described step b, the sugar content of bedleaf cherry plum fruit is 49～70g/kg.
The method simultaneously preparing bedleaf cherry plum fruit wine and bedleaf cherry plum dried fruit the most according to claim 1, it is special
Levying and be: the aeration-drying process of described step c, baking temperature is 50～60 DEG C, is dried to bedleaf cherry plum fruit
In reality, the weight content of moisture reaches 16～27%.
9. a bedleaf cherry plum fruit wine, it is characterised in that: obtained by the preparation method described in claim 1,
To the alcoholic strength of bedleaf cherry plum fruit wine be 5～7 °.
10. a bedleaf cherry plum dried fruit, it is characterised in that: obtained by the preparation method described in claim 1,
The sugar content of the bedleaf cherry plum dried fruit obtained is 120～200g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610257362.8A CN105925406B (en) | 2016-04-22 | 2016-04-22 | Red autumnal leaves plum fruit wine, bedleaf cherry plum dried fruit and the method for preparing red autumnal leaves plum fruit wine and bedleaf cherry plum dried fruit simultaneously |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610257362.8A CN105925406B (en) | 2016-04-22 | 2016-04-22 | Red autumnal leaves plum fruit wine, bedleaf cherry plum dried fruit and the method for preparing red autumnal leaves plum fruit wine and bedleaf cherry plum dried fruit simultaneously |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105925406A true CN105925406A (en) | 2016-09-07 |
| CN105925406B CN105925406B (en) | 2019-05-03 |
Family
ID=56835990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610257362.8A Active CN105925406B (en) | 2016-04-22 | 2016-04-22 | Red autumnal leaves plum fruit wine, bedleaf cherry plum dried fruit and the method for preparing red autumnal leaves plum fruit wine and bedleaf cherry plum dried fruit simultaneously |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105925406B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722502A (en) * | 2017-02-07 | 2017-05-31 | 王殿丰 | A kind of ferment pulled figs and preparation method thereof |
| CN106819984A (en) * | 2017-02-07 | 2017-06-13 | 王殿丰 | A kind of fig ferment powder and preparation method thereof |
| CN107090385A (en) * | 2017-06-20 | 2017-08-25 | 普定县亿源芳种养殖专业合作社 | A kind of red crisp Lee's wine and preparation method thereof |
| CN107279687A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of low sugariness raisins processing method |
| CN107319419A (en) * | 2017-07-26 | 2017-11-07 | 孙勇 | A kind of liquor-saturated melon processing unit (plant) |
| CN107455539A (en) * | 2017-06-12 | 2017-12-12 | 安徽真心食品有限公司 | A kind of honey green tea taste raisins processing method |
| CN109136001A (en) * | 2018-09-10 | 2019-01-04 | 天津农学院 | A kind of preparation method of fermented type blueberry dried fruit and blueberry taste watermelon wine |
| CN111647483A (en) * | 2020-06-24 | 2020-09-11 | 广东佳业食品有限公司 | Preparation method of brewed plum wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807939A (en) * | 2012-07-11 | 2012-12-05 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing mulberry fruit cordial |
| CN102827741A (en) * | 2012-07-30 | 2012-12-19 | 天津泰达酒店有限公司 | Producing method of fresh fruit wine, winy preserved fruits and winy jam |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
-
2016
- 2016-04-22 CN CN201610257362.8A patent/CN105925406B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807939A (en) * | 2012-07-11 | 2012-12-05 | 广东省农业科学院蚕业与农产品加工研究所 | Method for producing mulberry fruit cordial |
| CN102827741A (en) * | 2012-07-30 | 2012-12-19 | 天津泰达酒店有限公司 | Producing method of fresh fruit wine, winy preserved fruits and winy jam |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722502A (en) * | 2017-02-07 | 2017-05-31 | 王殿丰 | A kind of ferment pulled figs and preparation method thereof |
| CN106819984A (en) * | 2017-02-07 | 2017-06-13 | 王殿丰 | A kind of fig ferment powder and preparation method thereof |
| CN106722502B (en) * | 2017-02-07 | 2020-09-29 | 王殿丰 | Enzyme dried fig and preparation method thereof |
| CN107279687A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of low sugariness raisins processing method |
| CN107455539A (en) * | 2017-06-12 | 2017-12-12 | 安徽真心食品有限公司 | A kind of honey green tea taste raisins processing method |
| CN107090385A (en) * | 2017-06-20 | 2017-08-25 | 普定县亿源芳种养殖专业合作社 | A kind of red crisp Lee's wine and preparation method thereof |
| CN107319419A (en) * | 2017-07-26 | 2017-11-07 | 孙勇 | A kind of liquor-saturated melon processing unit (plant) |
| CN109136001A (en) * | 2018-09-10 | 2019-01-04 | 天津农学院 | A kind of preparation method of fermented type blueberry dried fruit and blueberry taste watermelon wine |
| CN111647483A (en) * | 2020-06-24 | 2020-09-11 | 广东佳业食品有限公司 | Preparation method of brewed plum wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105925406B (en) | 2019-05-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105925406A (en) | Prunus cerasifera fruit wine, dried prunus cerasifera fruit and method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit | |
| CN106234734A (en) | A kind of preparation method of moisture cream Rhizoma Polygonati (processed) | |
| CN106434160A (en) | Glutinous rice wine and production method thereof and sweet osmanthus sake and production method thereof | |
| CN109385352A (en) | A kind of cherry fruit wine brewage process | |
| KR20140062904A (en) | Germination and fermentation method of manufacturing of coffee beans | |
| CN105462769B (en) | A kind of preparation method of Herba Cistanches fermented wine and the low wine prepared using Herba Cistanches fermented wine | |
| CN108913416A (en) | A kind of brewing method of loquat fruit wine | |
| CN107439971A (en) | Lipoid and reducing blood pressure of dispelling bubble pot-stewed chicken pawl and preparation method thereof | |
| CN107822037A (en) | A kind of composite probiotics ferment jujube jam and preparation method thereof | |
| KR100495949B1 (en) | Watery plain kimchi using extract from schisandra chinensis | |
| CN107629916A (en) | A kind of brewing production process of Snakegourd Fruit fermented wine | |
| CN108315146A (en) | A kind of preparation method of grape rice wine | |
| CN107950917A (en) | The preparation method of fragrance of osmanthus bacon | |
| CN106262802A (en) | A kind of nourishing healthy honey-prepared glutinous rehmannia and preparation method | |
| CN108203638A (en) | The fermentation technique of aloe green gram wine | |
| CN104256707B (en) | Preparation technology of cantonese style sausage | |
| CN106993770A (en) | A kind of preparation method of sweet osmanthus dried longan | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| KR100962178B1 (en) | Method of producing fruit juice added smoked egg and smoked egg made thereby | |
| KR101334518B1 (en) | the environment friendly multifunctional seasoning sauce using a fermented siberian gooseberry or a fermented mulberry and the seasoning method thereof | |
| CN111304038A (en) | Persimmon composite fruit wine and preparation method thereof | |
| CN107641580A (en) | A kind of preparation method of thick bamboo tube papaya wine | |
| CN110101035A (en) | A kind of bioanalysis goes fish-bone thorniness fresh water dried fish floss and its manufacturing method | |
| CN109329819A (en) | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof | |
| KR102218728B1 (en) | manufacturing method of white Kimchi using cockscomb |
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 |