CN106010887A - Method for preparing honey pomelo fruit wine - Google Patents
Method for preparing honey pomelo fruit wine Download PDFInfo
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- CN106010887A CN106010887A CN201610655464.5A CN201610655464A CN106010887A CN 106010887 A CN106010887 A CN 106010887A CN 201610655464 A CN201610655464 A CN 201610655464A CN 106010887 A CN106010887 A CN 106010887A
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- 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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention relates to a method for preparing a honey pomelo fruit wine. The method comprises the following steps: 1) pretreatment: selecting fresh and maturated honey pomelo, and peeling the honey pomelo, then removing pericarp and seeds to obtain pulp, then using a juice extractor for squeezing the pulp to the honey pomelo fruit paste, immediately adding ascorbic acid for color protection; 2) pectase processing: using sodium bicarbonate to adjust a pH value of the honey pomelo fruit paste, adding pectase in the honey pomelo fruit paste to obtain the zymolytic fruit paste; 3) bitter removal treatment: adding active carbon and beta-cyclodextrin in the zymolytic fruit paste for composition and bitter removal, pasteurizing the zymolytic fruit paste after bitter removal; 4) activation treatment of microzyme; 5) fermentation: wherein the fermentation is divided into primary fermentation and post fermentation; and 6) ageing treatment: putting the fermented honey pomelo fruit wine in a wine storage pot for ageing, and then filtering the fruit wine and blending to obtain the honey pomelo fruit wine. The honey pomelo fruit wine has the advantages of bright color, fragrant smell, and rich mouthfeel, and has typical honey pomelo aroma.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of a kind of honey Fructus Citri grandis wine.
Background technology
Along with the development of society, the raising of people's living standard, people have begun to become more concerned with the health of oneself and ask
Topic, certain attention the most all the more in the problem drunk, because the health problem caused of drinking excessive, unreasonable has become as
Threaten the big enemy of human life's safety.In recent years, what Chinese liquor demand increased gradually slows down, or even negative growth, on the other hand,
Fermented or all kinds of national wines of brewed processing with fruit for raw material, because it has certain healthy nutritive value, and alcoholic strength is more
Tending to reasonable dangers to health to be obviously improved compared to Chinese liquor, demand is gradually significantly increased, and fruit wine is the most also made by country
Emphasis for drinks development.It is exactly specifically that liquor with high degree changes to low wine to " four transformations " of brewing industry by country, distillation
Wine changes to brewed wine, and grain wine changes to fruit wine, and common wine changes to quality liquor.This demonstrates this sight from a side
Point, further illustrates the development prospect that fruit wine is huge.And honey Fructus Citri grandis is as a kind of well-known fruit, it is the fermented system of raw material with it
Wine, is to comply with very much this trend, here, tentatively probed into the brewing process of honey Fructus Citri grandis wine by this test.
Honey Fructus Citri grandis, has another name called pomelo, is to originate in Fujian (existing southern china area mostly is introduced a fine variety, and the product of fruit are introduced a fine variety in the torrid zone
Taste and original producton location do not have difference, but after introducing a fine variety subtropical zone, peel is slightly thick, but tart flavour reduces, and this kind anti-seismic design is poor).
Rich in inorganic salts such as outermost layer of skin glycoside, neohesperidin, carotene, vitamin B1, vitamin B2, vitamin C and ferrum, calcium, phosphorus.Its taste
Road is sour-sweet, slightly bitterness, containing abundant vitamin C and other signboard nutrients in a large number, is the most dietetic therapy generally acknowledged of medical circle
The fruit of benefit.Cardiovascular and cerebrovascular disease and Patients With Kidney Diseases often utilize medicine to get rid of internal unnecessary sodium.Fructus Citri grandis just contains this
A little patient's necessary natural mineral matter potassium, are but practically free of sodium, are optimal dietetic therapy fruit.
Containing substantial amounts of vitamin C in Fructus Citri grandis, the cholesterol in blood can be reduced, be that modern pursues healthy preferable food
Thing.
The research of the U.S. finds, drinks that the people of Succus Citri grandis is less respiratory system defect, especially flu, throat pain occurs every day
Time bitterly, eating a lobe fresh honey Fructus Citri grandis just can comfortable nature.
Natural complex P contained by Fructus Citri grandis can strengthen skin pore function, accelerates to restore injured skin histology function.
Women often eats honey Fructus Citri grandis can meet the principle of " natural beauty ".
Honey Fructus Citri grandis also has constitutional effect.It can help health to be easier to absorb calcium and irony；Meanwhile, contained natural
Folic acid, for taking the womankind in contraceptive or pregnancy, has prevention Anemia occur and promote effect of fetal development.
Fresh sweet Fructus Citri grandis meat is similar to possibly together with effect the composition chromium of insulin, blood glucose can be reduced.The crowd of being suitable for
: common people's all edibles.
Heart and brain nephrotic and the best people of respiratory system are especially suitable for, and anemia of pregnant woman also is adapted for eating.
1, Fructus Citri grandis helps digestion activating QI
People run into long-pending dyspepsia or grief and indignation is worried, feels depressed, the symptoms such as chest and diaphragm distension anorexia pharynx will be occurred, now
Edible Fructus Citri grandis is the most effective in cure.
2, Fructus Citri grandis heat-clearing and toxic substances removing
Clearing away dryness heat is apt to by Fructus Citri grandis, not only lung heat clearing but also can clearing stomach intestinal.For the most scorching food overfeeding, or tobacco and wine excessively cause
Lung stomach accumulated heat, halitosis, dry pharynx, dry cough, constipation due to dry stool, be significantly improved.
3, Fructus Citri grandis relieving cough and asthma
Being dried autumn, be susceptible to suffer from cough caused by dryness, at this moment practical Fructus Citri grandis is the most effective.Additionally, Fructus Citri grandis is to the chronic cough of chronic bronchitis and cough caused by dryness
All there is improvement result.
4, Fructus Citri grandis beauty and skin care
Fructus Citri grandis is abundant and famous containing vitamin C, and many vitimin supplement C can keep skin elasticity, preventing and treating crackle, suppression melanin
Formed.
5, Fructus Citri grandis weight-reducing
The heat of Fructus Citri grandis is extremely low, is suitable for fat-reducing personage and eats.Additionally possibly together with abundant fruit acid etc. in Fructus Citri grandis, it is possible to help to stimulate
Gastrointestinal mucosa, affects the absorption of nutrient substance, it is possible to help to reduce the high property appetite of fat personage.Fructus Citri grandis is possibly together with special ammonia
Base acid can help and suppress the secretion of health insulin, suppression blood glucose to convert fat in liver, often eat Fructus Citri grandis and can help
Help weight-reducing.
6, Fructus Citri grandis Dealcoholic sobering-up
Eat Fructus Citri grandis to cross help relieving alcoholic intoxication and relieve the effect of alcohol.Fructus Citri grandis is cold in nature, it is possible to help bowel relieving convenient, after drinking, after being removed the peel by Fructus Citri grandis
Peeling adds warm water and drinks and can help to promote that internal ethanol decomposes and excrete after squeezing the juice, thus reaches the mesh of Dealcoholic sobering-up
's.
7, Fructus Citri grandis regulation emotion
Fructus Citri grandis has a kind of volatile essential oil, and rich in multivitamin, mineral, often eats Fructus Citri grandis and can help to alleviate
Tired pressure, the irritated anxiety of elimination.Especially for the crowd being in for a long time under pressure, anxiety, more should eat Fructus Citri grandis more
Son.
8, Fructus Citri grandis reduces in blood glucose Fructus Citri grandis rich abundant containing vitamin C, folic acid and pectin, mineral etc., its sugar content
It is extremely low, possibly together with Insulin-Like composition in sarcocarp, there is fabulous hypoglycemic effect.Obesity, diabetics are permissible
Eat Fructus Citri grandis more；Additionally Fructus Citri grandis can also improve blood capillary function, and Patients with Cardiovascular/Cerebrovascular Diseases can also eat Fructus Citri grandis health care more.
9, the edible taboo of Fructus Citri grandis
1, Fructus Citri grandis is cold in nature, so Deficiency and coldness of spleen and stomach person is cautious use of, in order to avoid causing gastral cavity abdomen not relax；
2, pomelo peel is warm in nature and dry, so deficiency of YIN cough caused by dryness person's inedibility；
3, deficiency of vital energy and physically weak person is more weak to absorption and the conversion capability of food nutrition, so Fructus Citri grandis should not be eaten more；
4, Fructus Citri grandis is abundant and famous containing vitamin C, and many vitimin supplement C can keep skin elasticity, preventing and treating crackle, suppression black
Element is formed.
10, Fructus Citri grandis make eating method
Fructus Citri grandis is usually eaten something rare, sarcocarp can with promoting the production of body fluid to quench thirst, and peel chopping after brewed for drinking activating QI to eliminate phlegm；Sarcocarp and peel one
Play edible the best way and be formed into honey citron tea.Medlar honey citron tea, Fructus Jujubae Mel Fructus Citri grandis can also be made by charging
Sub-tea.
Summary of the invention
Object of the present invention is to provide the preparation method of a kind of honey Fructus Citri grandis wine, use sweet Fructus Citri grandis wine prepared by the method
Color and luster is lucid and lively pleasant, and aromatic flavor is coordinated, and wine body is mellow, and it is fragrant to have typical case's honey Fructus Citri grandis.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides the preparation method of a kind of honey Fructus Citri grandis wine, comprise the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.1 ~ 0.15% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: the pH value starched with sodium bicarbonate regulation honey Fructus Citri grandis is 3.5 ~ 4.0, adds pectin in honey Fructus Citri grandis slurry
Enzyme, stir process 1 ~ 2h under the conditions of temperature is 25 ~ 30 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is 0.05 ~
0.10g/L obtains enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.3 ~ 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2 ~ 0.3% of honey Fructus Citri grandis slurry gross mass；Enzymolysis fruit after de-hardship
Slurry carries out pasteurize, and sterilising temp is 60 ~ 65 DEG C, and sterilization time is 20 ~ 35min；
(4), saccharomycetic activation processing: add the dry of 0.05 ~ 0.1 times of warm water amount in the warm water that 200mL temperature is 25 ~ 30 DEG C
Fermentable combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in system
In the 100mL YPD fluid medium got ready, rotating speed 100～200rpm, temperature 25～30 DEG C, cultivation 12～16h, the dilutest
Release to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5～10% seed liquor,
18～25 DEG C of fermentations 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, under the conditions of standing 15～18 DEG C, fermentation 10～20d obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine that obtain will load wine storing jar and carry out aging after fermentation, in temperature be 2 ~ 4 DEG C of aging 70 ~
80d；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, the addition of step (1) described ascorbic acid is that honey Fructus Citri grandis slurry is total
The 0.1% of quality.
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, step (2) with the pH value of sodium bicarbonate regulation honey Fructus Citri grandis slurry is
3.7, in honey Fructus Citri grandis slurry, add pectase, stir process 1.5h under the conditions of temperature is 28 DEG C；With honey Fructus Citri grandis volume of slurry as base
Standard, the consumption of pectase is that 0.08g/L obtains enzymolysis pulp.
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, in step (3), the consumption of activated carbon is honey Fructus Citri grandis slurry gross mass
0.35%, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out pasteurize, sterilizing
Temperature is 63 DEG C, and sterilization time is 30min.
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, step (4) adds in the warm water that 200mL temperature is 28 DEG C
The dry fermented type combining yeast bacterium of 0.05 times of warm water amount, static 30min, till having bubble to emerge；Then by after activation processing
Strain be inoculated in the 100mL YPD fluid medium prepared, rotating speed 150rpm, temperature 28 DEG C, cultivate 12h, the dilutest
Release to 10-3Obtain seed liquor.
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, step (5) primary fermentation step is the enzymolysis pulp dress after sterilizing
Enter in fermentation tank, be subsequently added into 8% seed liquor, at 22 DEG C of 8d that ferment.
According to the preparation method of above-mentioned sweet Fructus Citri grandis wine, step (5) after fermentation step is fermentation under the conditions of standing 16 DEG C
14d。
The place of production of described honey Fructus Citri grandis is Guangxi or Hubei.
Compared with prior art, beneficial effects of the present invention:
1. the present invention uses pectinase treatment shaddock milk, obtains the serosity that viscosity is little, beneficially the carrying out of later stage alcohol fermentation；
De-suffering reason reduces the bitterness of product；By high-efficiency fermenting technology keep as far as possible honey Fructus Citri grandis effective active composition, without bitterness,
Vitamin, pectin oligosaccharide, aminoacid are containing being significantly increased, it is achieved bioactive substance stabilisation.
2. the sweet Fructus Citri grandis wine and women-sensual pursuits pool that the present invention prepares is lucid and lively pleasant, and aromatic flavor is coordinated, and wine body is mellow, and has typical case's honey
Fructus Citri grandis is fragrant.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Dry fermentable combining yeast bacterium provides for Zhoukou Normal University's fermentation engineering laboratory, fermentable combining yeast bacterium
Strain A27.
Embodiment 1
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.1 ~ 0.15% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: the pH value starched with sodium bicarbonate regulation honey Fructus Citri grandis is 3.5 ~ 4.0, adds pectin in honey Fructus Citri grandis slurry
Enzyme, stir process 1 ~ 2h under the conditions of temperature is 25 ~ 30 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is 0.05 ~
0.10g/L obtains enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.3 ~ 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2 ~ 0.3% of honey Fructus Citri grandis slurry gross mass；Enzymolysis fruit after de-hardship
Slurry carries out pasteurize, and sterilising temp is 60 ~ 65 DEG C, and sterilization time is 20 ~ 35min；
(4), saccharomycetic activation processing: add the dry of 0.05 ~ 0.1 times of warm water amount in the warm water that 200mL temperature is 25 ~ 30 DEG C
Fermentable combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in system
In the 100mL YPD fluid medium got ready, rotating speed 100～200rpm, temperature 25～30 DEG C, cultivation 12～16h, the dilutest
Release to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5～10% seed liquor,
18～25 DEG C of fermentations 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, under the conditions of standing 15～18 DEG C, fermentation 10～20d obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine that obtain will load wine storing jar and carry out aging after fermentation, in temperature be 2 ~ 4 DEG C of aging 70 ~
80d；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 2
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.1% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.7, to honey Fructus Citri grandis slurry in add pectase,
Stir process 1.5h under the conditions of temperature is 28 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.08g/L obtains
Enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.35% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship is carried out
Pasteurize, sterilising temp is 63 DEG C, and sterilization time is 30min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.08 times of warm water amount in the warm water that 200mL temperature is 28 DEG C
Property combining yeast bacterium, static 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 150rpm, temperature 28 DEG C, cultivate 12h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 8% seed liquor, at 22 DEG C
Fermentation 8d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, under the conditions of standing 16 DEG C;Fermentation 14d obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine that obtain will load wine storing jar and carry out aging after fermentation, in temperature be 2 ~ 4 DEG C of aging 70 ~
80d；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 3
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.15% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.6, to honey Fructus Citri grandis slurry in add pectase,
Stir process 2 h under the conditions of temperature is 25 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.06g/L obtains
Enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.3% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.3% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 65 DEG C, and sterilization time is 20min；
(4), saccharomycetic activation processing: add the dry fermentable of 0.1 times of warm water amount in the warm water that 200mL temperature is 26 DEG C
Combining yeast bacterium, static 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in the 100mL prepared
In YPD fluid medium, rotating speed 130rpm, temperature 25 DEG C, cultivate 16h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 9% seed liquor, at 24 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 20d that ferments under the conditions of standing 15 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 75d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 4
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.12% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.5, to honey Fructus Citri grandis slurry in add pectase,
Stir process 1h under the conditions of temperature is 27 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.06g/L obtains enzyme
Solve pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 62 DEG C, and sterilization time is 25min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.09 times of warm water amount in the warm water that 200mL temperature is 27 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 120rpm, temperature 29 DEG C, cultivate 15h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 50% seed liquor, 20
DEG C fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 15d that ferments under the conditions of standing 17 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 72d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 5
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.13% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.9, to honey Fructus Citri grandis slurry in add pectase,
Stir process 2h under the conditions of temperature is 26 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is 0.05 ~ 0.10g/L
Obtain enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.3% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 65 DEG C, and sterilization time is 22min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.05 times of warm water amount in the warm water that 200mL temperature is 26 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 140rpm, temperature 29 DEG C, cultivate 14h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5% seed liquor, at 18 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 15d that ferments under the conditions of standing 16 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 78d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 6
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.13% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.6, to honey Fructus Citri grandis slurry in add pectase,
Stir process 2h under the conditions of temperature is 25 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.05g/L obtains enzyme
Solve pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.3% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 60 DEG C, and sterilization time is 35min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.07 times of warm water amount in the warm water that 200mL temperature is 28 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 160rpm, temperature 29 DEG C, cultivate 15h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 6% seed liquor, at 19 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 14d that ferments under the conditions of standing 18 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 75d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 7
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.14% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.6, to honey Fructus Citri grandis slurry in add pectase,
Stir process 1.5h under the conditions of temperature is 28 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.09g/L obtains
Enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.35% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 65 DEG C, and sterilization time is 25min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.06 times of warm water amount in the warm water that 200mL temperature is 27 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 180rpm, temperature 28 DEG C, cultivate 13h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 7% seed liquor, at 18 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 18d that ferments under the conditions of standing 16 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 78d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 8
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.11% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.5, to honey Fructus Citri grandis slurry in add pectase,
Stir process 1h under the conditions of temperature is 26 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.10g/L obtains enzyme
Solve pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 60 DEG C, and sterilization time is 32min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.06 times of warm water amount in the warm water that 200mL temperature is 28 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 190rpm, temperature 26 DEG C, cultivate 16h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 10% seed liquor, 25
DEG C fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 18d that ferments under the conditions of standing 18 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 72d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 9
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.12% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 4.0, to honey Fructus Citri grandis slurry in add pectase,
Stir process 1h under the conditions of temperature is 30 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.05g/L obtains enzyme
Solve pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.35% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship is carried out
Pasteurize, sterilising temp is 63 DEG C, and sterilization time is 20min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.06 times of warm water amount in the warm water that 200mL temperature is 28 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 170rpm, temperature 29 DEG C, cultivate 12h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5% seed liquor, at 22 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 13d that ferments under the conditions of standing 18 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 77d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Embodiment 10
The preparation method of a kind of honey Fructus Citri grandis wine, comprises the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.15% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: with sodium bicarbonate regulation honey Fructus Citri grandis slurry pH value be 3.9, to honey Fructus Citri grandis slurry in add pectase,
Stir process 2h under the conditions of temperature is 25 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.09g/L obtains enzyme
Solve pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis pulp after de-hardship carries out bar
Family name sterilizes, and sterilising temp is 64 DEG C, and sterilization time is 25min；
(4), saccharomycetic activation processing: add the dry fermentation of 0.06 times of warm water amount in the warm water that 200mL temperature is 25 DEG C
Property combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in and to prepare
In 100mL YPD fluid medium, rotating speed 160rpm, temperature 27 DEG C, cultivate 15h, be then diluted to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5% seed liquor, at 25 DEG C
Fermentation 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, the 19d that ferments under the conditions of standing 16 DEG C obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine obtained after fermentation is loaded wine storing jar and carries out aging, be 2 ~ 4 DEG C of aging 73d in temperature；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
Sweet Fructus Citri grandis wine embodiment 2 ~ 4 obtained carries out sensory evaluation:
Embodiment 2: sensory evaluation: new wine quality free from extraneous odour, mouthfeel is good, wine body is plentiful, have feeling of freshness, mellow, coordinate, soft refreshing
Mouth, aftertaste are continuous, and have typical case's honey Fructus Citri grandis fragrance.
Physical and chemical index measures: alcoholic strength: potassium dichromate colorimetric method；Total sugar: hand refractometer measures；Total acid: acidity measures
Fixed；Microorganism detection: detect by the respective specified in GB4789 94 microbiological test of food hygiene.
Physical and chemical index: alcoholic strength is (8+1) %vol；Total sugar 4～5 g/L；Total acid (with citrometer) is 4.5 ~ 6.5 g/
L。
Microbiological indicator: coliform ＜ 3 MPN/100 mL；Total number of bacteria ＜ 50 cfu/mL；Pathogenic bacterium (mean intestinal
Pathogenic bacterium): do not detect.
Embodiment 3: sensory evaluation: new wine quality free from extraneous odour, micro-mixed, taste good, entrance is salubrious, owes strong, sour-sweet suitable
In, there is typical case's honey Fructus Citri grandis fragrance, without an unusually sweet smell.
Physical and chemical index measures: alcoholic strength: potassium dichromate colorimetric method；Total sugar: hand refractometer measures；Total acid: acidity measures
Fixed；Microorganism detection: detect by the respective specified in GB4789 94 microbiological test of food hygiene.
Physical and chemical index: alcoholic strength is (8+1) %vol；Total sugar 4～5 g/L；Total acid (with citrometer) is 4.5 ~ 6.5 g/
L。
Microbiological indicator: coliform ＜ 3 MPN/100 mL；Total number of bacteria ＜ 50 cfu/mL；Pathogenic bacterium (mean intestinal
Pathogenic bacterium): do not detect.
Embodiment 4: sensory evaluation: new wine quality free from extraneous odour, micro-mixed, taste good, soft acid tasty and refreshing, sweet is suitable, fragrance
The lightest, without an unusually sweet smell.
Physical and chemical index measures: alcoholic strength: potassium dichromate colorimetric method；Total sugar: hand refractometer measures；Total acid: acidity measures
Fixed；Microorganism detection: detect by the respective specified in GB4789 94 microbiological test of food hygiene.
Physical and chemical index: alcoholic strength is (8+1) %vol；Total sugar 4～5 g/L；Total acid (with citrometer) is 4.5 ~ 6.5 g/
L。
Microbiological indicator: coliform ＜ 3 MPN/100 mL；Total number of bacteria ＜ 50 cfu/mL；Pathogenic bacterium (mean intestinal
Pathogenic bacterium): do not detect.
Claims (8)
1. the preparation method of a sweet Fructus Citri grandis wine, it is characterised in that comprise the following steps:
(1), pretreatment: choose the sweet Fructus Citri grandis peeling of fresh mature, then remove endocarp and seed, obtain sarcocarp, then by fruit
Meat juice extractor is squeezed into honey Fructus Citri grandis slurry, and the ascorbic acid of the 0.1 ~ 0.15% of addition honey Fructus Citri grandis slurry gross mass carries out color fixative immediately；
(2), pectinase treatment: the pH value starched with sodium bicarbonate regulation honey Fructus Citri grandis is 3.5 ~ 4.0, adds pectin in honey Fructus Citri grandis slurry
Enzyme, stir process 1 ~ 2h under the conditions of temperature is 25 ~ 30 DEG C；On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is 0.05 ~
0.10g/L obtains enzymolysis pulp；
(3), de-suffering reason: adding activated carbon and the compound de-hardship of beta-schardinger dextrin-in enzymolysis pulp, the consumption of activated carbon is honey Fructus Citri grandis
The 0.3 ~ 0.4% of pulp gross mass, the consumption of beta-schardinger dextrin-is the 0.2 ~ 0.3% of honey Fructus Citri grandis slurry gross mass；Enzymolysis fruit after de-hardship
Slurry carries out pasteurize, and sterilising temp is 60 ~ 65 DEG C, and sterilization time is 20 ~ 35min；
(4), saccharomycetic activation processing: add the dry of 0.05 ~ 0.1 times of warm water amount in the warm water that 200mL temperature is 25 ~ 30 DEG C
Fermentable combining yeast bacterium, static 25 ~ 30min, till having bubble to emerge；Then the strain after activation processing is inoculated in system
In the 100mL YPD fluid medium got ready, rotating speed 100～200rpm, temperature 25～30 DEG C, cultivation 12～16h, the dilutest
Release to 10-3Obtain seed liquor；
(5) fermentation:
(5.1) primary fermentation: the enzymolysis pulp after step (3) being sterilized loads in fermentation tank, is subsequently added into 5～10% seed liquor,
18～25 DEG C of fermentations 7～10d, till solid content is constant；
(5.2) after fermentation: after primary fermentation terminates, filters fermentation liquid, loads another clean, through the fermentation tank sterilized
In, under the conditions of standing 15～18 DEG C, fermentation 10～20d obtains honey Fructus Citri grandis wine；
(6) aging: the sweet Fructus Citri grandis wine that obtain will load wine storing jar and carry out aging after fermentation, in temperature be 2 ~ 4 DEG C of aging 70 ~
80d；
(7) filter: the sweet Fructus Citri grandis wine that step (6) obtains aging filters, filter and use kieselguhr filtration, thin plate to filter
Or microporous membrane filtration；
(8) allotment: first honey Fructus Citri grandis wine is carried out sensory evaluation and Physico-chemical tests, then it is finely adjusted, sterilization so that it is reach
" People's Republic of China's agricultural industry criteria-pollution-free food fruit wine standard " (NY/T 1508-2007).
The preparation method of honey Fructus Citri grandis wine the most according to claim 1, it is characterised in that: step (1) described ascorbic acid
Addition is the 0.1% of honey Fructus Citri grandis slurry gross mass.
The preparation method of honey Fructus Citri grandis wine the most according to claim 1, it is characterised in that: step is adjusted with sodium bicarbonate in (2)
The pH value of joint honey Fructus Citri grandis slurry is 3.7, adds pectase, stir process 1.5h under the conditions of temperature is 28 DEG C in honey Fructus Citri grandis slurry；
On the basis of honey Fructus Citri grandis volume of slurry, the consumption of pectase is that 0.08g/L obtains enzymolysis pulp.
The preparation method of honey Fructus Citri grandis wine the most according to claim 1, it is characterised in that: the consumption of activated carbon in step (3)
For the 0.35% of honey Fructus Citri grandis slurry gross mass, the consumption of beta-schardinger dextrin-is the 0.25% of honey Fructus Citri grandis slurry gross mass；Enzymolysis fruit after de-hardship
Slurry carries out pasteurize, and sterilising temp is 63 DEG C, and sterilization time is 30min.
The preparation method of honey Fructus Citri grandis wine the most according to claim 1, it is characterised in that: step in (4) to 200mL temperature is
Adding the dry fermented type combining yeast bacterium of 0.05 times of warm water amount in the warm water of 28 DEG C, static 30min, till having bubble to emerge；
Then the strain after activation processing is inoculated in the 100mL YPD fluid medium prepared, rotating speed 150rpm, temperature 28
DEG C, cultivate 12h, be then diluted to 10-3Obtain seed liquor.
The most according to claim 1 honey Fructus Citri grandis wine preparation method, it is characterised in that: step (5) primary fermentation step be by
Enzymolysis pulp after sterilization loads in fermentation tank, is subsequently added into 8% seed liquor, at 22 DEG C of 8d that ferment.
The preparation method of honey Fructus Citri grandis wine the most according to claim 1, it is characterised in that: step (5) after fermentation step is quiet
Ferment under the conditions of putting 16 DEG C 14d.
The most according to claim 1 honey Fructus Citri grandis wine preparation method, it is characterised in that: described honey Fructus Citri grandis the place of production be Guangxi or
Hubei.
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| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
| CN107287076A (en) * | 2017-08-08 | 2017-10-24 | 闽南师范大学 | A kind of rose shaddock wine and preparation method thereof |
| CN107365669A (en) * | 2017-09-21 | 2017-11-21 | 闽南师范大学 | A kind of radix glycyrrhizae shaddock wine and preparation method thereof |
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| CN107574072A (en) * | 2017-10-24 | 2018-01-12 | 贺州学院 | A kind of preparation method of the full fruit fruit wine of horseshoe |
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| CN106244387A (en) * | 2016-10-26 | 2016-12-21 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN106244387B (en) * | 2016-10-26 | 2019-11-29 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
| CN107227222B (en) * | 2017-06-05 | 2020-07-24 | 百色学院 | Preparation method of red-heart honey pomelo fruit wine |
| CN107361288A (en) * | 2017-06-21 | 2017-11-21 | 华中农业大学 | A kind of Hu shaddock combines debitterizing method |
| CN107361288B (en) * | 2017-06-21 | 2021-01-05 | 华中农业大学 | Combined debitterizing method for grapefruit |
| CN107287076A (en) * | 2017-08-08 | 2017-10-24 | 闽南师范大学 | A kind of rose shaddock wine and preparation method thereof |
| CN107365669A (en) * | 2017-09-21 | 2017-11-21 | 闽南师范大学 | A kind of radix glycyrrhizae shaddock wine and preparation method thereof |
| CN107574072A (en) * | 2017-10-24 | 2018-01-12 | 贺州学院 | A kind of preparation method of the full fruit fruit wine of horseshoe |
| CN108004092A (en) * | 2018-01-19 | 2018-05-08 | 闽南师范大学 | A kind of longan honey shaddock composite fermentation health fruit and preparation method thereof |
| CN108841511A (en) * | 2018-08-14 | 2018-11-20 | 安徽康之味生物科技有限公司 | A kind of preparation method of red heart honey shaddock fruit wine |
| CN110669616A (en) * | 2019-10-29 | 2020-01-10 | 樊世春 | Brewing method of grapefruit wine |
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Application publication date: 20161012 |