CN106085717A - A kind of preparation method of red hayberry wine - Google Patents
A kind of preparation method of red hayberry wine Download PDFInfo
- Publication number
- CN106085717A CN106085717A CN201610669992.6A CN201610669992A CN106085717A CN 106085717 A CN106085717 A CN 106085717A CN 201610669992 A CN201610669992 A CN 201610669992A CN 106085717 A CN106085717 A CN 106085717A
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- CN
- China
- Prior art keywords
- jin
- myricae rubrae
- white sugar
- citric acid
- preparation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses the preparation method of a kind of red hayberry wine, the step including as described below: step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；Step S2, broken juice: put into disintegrating machine after being mixed with citric acid, sodium citrate by the Fructus Myricae rubrae drained and squeezer carries out crushing, squeezing the juice successively, remove Semen Myricae rubrae；The addition of citric acid is the 0.07～0.09% of Fructus Myricae rubrae weight, and the addition of sodium citrate is 3～5 times of citric acid addition；Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and the temperature in fermentation tank, at 23～25 DEG C, is fermented 6～8 days；Every 100 jin of cranberry juices add fruit wine yeast 0.4～0.6 jin, white sugar 8～10 jin；Step S4, ferment in second time: add white sugar, continues fermentation 19～21 days, every 100 jin of cranberry juices interpolation white sugar 5～7 jin；Step S5, distills, puies forward wine brewing essence；Step S6, allocates, sterilizes, fill.In the preparation method of red hayberry wine of the present invention, the rate of squeezing the juice of Fructus Myricae rubrae is high.
Description
Technical field
The invention belongs to field of food, be specifically related to the preparation method of a kind of red hayberry wine.
Background technology
The sour-sweet succulence of Waxberry fruit, unique flavor, it is of high nutritive value and there is higher medicinal and medical value.Song dynasty
The Compendium of Material Medica of " Treatise on Dietetic Therapy " and the Ming Dynasty is the most on the books to the medicinal efficacy of Fructus Myricae rubrae, and Fructus Myricae rubrae has " promotes the production of body fluid, quenches the thirst, adjusts five
Dirty, wash the intestines and stomach, the muddled bad odor of relieving restlessness " effect.Waxberry fruit have relieving summer heat, help digestion, antidiarrheal, the effect such as diuresis, in Fructus Myricae rubrae rich in
The functional active components such as flavonol, anthocyanidin, often eats and can make people's life lengthening.
But Fructus Myricae rubrae is seasonal fresh fruit, lists in a large number every June, and the keeping fresh at normal temperature time is the shortest, it is impossible to extruding, storage
, usually there is large quantities of going rotten because of harvesting, sale in fortune difficulty, a large amount of sheddings, Fructus Canarii can not eat in addition, give and plant family band not in time
Carrying out heavy economic losses, according to the feature of Fructus Myricae rubrae, the production of red hayberry wine is developed at plantation family in a large number.
In the processing technology of existing red hayberry wine, the rate of squeezing the juice of Fructus Myricae rubrae has much room for improvement.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of red hayberry wine.
The above-mentioned purpose of the present invention is achieved by techniques below scheme:
A kind of preparation method of red hayberry wine, the step including as described below:
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.07～0.09% of Fructus Myricae rubrae weight, sodium citrate
Addition is citric acid addition 3～5 times；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 23～25 DEG C, is fermented 6～8 days；Every 100 jin of cranberry juices add fruit wine yeast 0.4～0.6 jin, white sugar 8～
10 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 19～21 days, every 100 jin of cranberry juices add white sugar 5～7
Jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Further, the addition of step S2 citric acid is the 0.08% of Fructus Myricae rubrae weight, and the addition of sodium citrate is lemon
4 times of lemon acid addition.
Further, step S1 uses automatic cleaning equipment to be carried out.
Further, first clean with saline solution when step S1 cleans Fructus Myricae rubrae, then clean with pure water.
Further, the every 100 jin of cranberry juices of step S3 add fruit wine yeast 0.5 jin, white sugar 9 jin.
Further, the temperature in step S3 fermentation tank, at 24 DEG C, is fermented 7 days.
Further, the every 100 jin of cranberry juices of step S4 add white sugar 6 jin, continue fermentation 20 days.
Advantages of the present invention:
In the preparation method of the red hayberry wine that the present invention provides, the rate of squeezing the juice of Fructus Myricae rubrae is high, and juicing effect significantly improves.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below in conjunction with embodiment, but do not limit the present invention with this and protect model
Enclose.Although the present invention being explained in detail with reference to preferred embodiment, it will be understood by those within the art that, can be right
Technical scheme is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention.
Embodiment 1: the preparation of red hayberry wine
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.08% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 4 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 24 DEG C, is fermented 7 days；Every 100 jin of cranberry juices add fruit wine yeast 0.5 jin, white sugar 9 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 20 days, every 100 jin of cranberry juices add white sugar 6 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 2: the preparation of red hayberry wine
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.07% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 3 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 23 DEG C, is fermented 8 days；Every 100 jin of cranberry juices add fruit wine yeast 0.4 jin, white sugar 8 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 19 days, every 100 jin of cranberry juices add white sugar 5 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 3: the preparation of red hayberry wine
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.09% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 5 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 25 DEG C, is fermented 6 days；Every 100 jin of cranberry juices add fruit wine yeast 0.6 jin, white sugar 10 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 21 days, every 100 jin of cranberry juices add white sugar 7 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 4: the preparation of red hayberry wine
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.08% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 3 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 24 DEG C, is fermented 7 days；Every 100 jin of cranberry juices add fruit wine yeast 0.5 jin, white sugar 9 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 20 days, every 100 jin of cranberry juices add white sugar 6 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 5: the preparation of red hayberry wine
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.08% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 5 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 24 DEG C, is fermented 7 days；Every 100 jin of cranberry juices add fruit wine yeast 0.5 jin, white sugar 9 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 20 days, every 100 jin of cranberry juices add white sugar 6 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 6: comparative example
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.08% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 2 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 24 DEG C, is fermented 7 days；Every 100 jin of cranberry juices add fruit wine yeast 0.5 jin, white sugar 9 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 20 days, every 100 jin of cranberry juices add white sugar 6 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 7: comparative example
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained
Carry out successively crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.08% of Fructus Myricae rubrae weight, the interpolation of sodium citrate
Amount is 6 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, and sends out
Temperature in ferment tank, at 24 DEG C, is fermented 7 days；Every 100 jin of cranberry juices add fruit wine yeast 0.5 jin, white sugar 9 jin；
Step S4, ferment in second time: add white sugar, continue fermentation 20 days, every 100 jin of cranberry juices add white sugar 6 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Wherein, step S1 uses automatic cleaning equipment to be carried out.
Embodiment 8: effect example
Respectively testing example 1～7 method step S2 broken juice effect, with juice rate (%) represents.
Obtain sarcocarp weight after juice rate (%)=cranberry juice weight/deduction Semen Myricae rubrae
Result such as following table:
Result shows, in the preparation method of the red hayberry wine that the present invention provides, the rate of squeezing the juice of Fructus Myricae rubrae is high, and juicing effect significantly carries
High.
The effect of above-described embodiment indicates that the essentiality content of the present invention, but does not limit the protection of the present invention with this
Scope.It will be understood by those within the art that, technical scheme can be modified or equivalent,
Essence and protection domain without deviating from technical solution of the present invention.
Claims (7)
1. the preparation method of a red hayberry wine, it is characterised in that include step as described below:
Step S1, Feedstock treating: select the Fructus Myricae rubrae of fresh mature, clean up, drain away the water；
Step S2, broken juice: put into disintegrating machine and squeezer with citric acid, sodium citrate after being mixed by the Fructus Myricae rubrae drained successively
Carry out crushing, squeezing the juice, remove Semen Myricae rubrae；The addition of citric acid is the 0.07～0.09% of Fructus Myricae rubrae weight, adding of sodium citrate
Dosage is 3～5 times of citric acid addition；
Step S3, first fermentation: be transported in fermentation tank by cranberry juice, add fruit wine yeast and white sugar ferments, fermentation tank
Interior temperature, at 23～25 DEG C, is fermented 6～8 days；Every 100 jin of cranberry juices add fruit wine yeast 0.4～0.6 jin, white sugar 8～10
Jin；
Step S4, ferment in second time: add white sugar, continues fermentation 19～21 days, every 100 jin of cranberry juices interpolation white sugar 5～7 jin；
Step S5, distills, puies forward wine brewing essence；
Step S6, allocates, sterilizes, fill.
Preparation method the most according to claim 1, it is characterised in that: the addition of step S2 citric acid is Fructus Myricae rubrae weight
0.08%, the addition of sodium citrate is 4 times of citric acid addition.
Preparation method the most according to claim 1, it is characterised in that: step S1 uses automatic cleaning equipment to be carried out.
4. according to the preparation method described in claim 1 or 3, it is characterised in that: step S1 is cleaned during Fructus Myricae rubrae first clear with saline solution
Wash, then clean with pure water.
Preparation method the most according to claim 1, it is characterised in that: the every 100 jin of cranberry juices of step S3 add fruit wine yeast
0.5 jin, white sugar 9 jin.
Preparation method the most according to claim 1 or 5, it is characterised in that: the temperature in step S3 fermentation tank, at 24 DEG C, is sent out
Ferment 7 days.
Preparation method the most according to claim 1, it is characterised in that: the every 100 jin of cranberry juices of step S4 add white sugar 6 jin,
Continue fermentation 20 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610669992.6A CN106085717A (en) | 2016-08-15 | 2016-08-15 | A kind of preparation method of red hayberry wine |
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| CN201610669992.6A CN106085717A (en) | 2016-08-15 | 2016-08-15 | A kind of preparation method of red hayberry wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267335A (en) * | 2017-07-24 | 2017-10-20 | 长沙环境保护职业技术学院 | A kind of preparation method of red hayberry wine |
| CN107400604A (en) * | 2017-08-10 | 2017-11-28 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit wine and its production method |
| CN107541414A (en) * | 2017-10-24 | 2018-01-05 | 灵川县龙达种植专业合作社 | A kind of preparation method of red hayberry wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107267335A (en) * | 2017-07-24 | 2017-10-20 | 长沙环境保护职业技术学院 | A kind of preparation method of red hayberry wine |
| CN107400604A (en) * | 2017-08-10 | 2017-11-28 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit wine and its production method |
| CN107541414A (en) * | 2017-10-24 | 2018-01-05 | 灵川县龙达种植专业合作社 | A kind of preparation method of red hayberry wine |
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Application publication date: 20161109 |