CN106085740A - The brewing method of wild pawpaw fruit wine - Google Patents
The brewing method of wild pawpaw fruit wine Download PDFInfo
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- CN106085740A CN106085740A CN201610766865.8A CN201610766865A CN106085740A CN 106085740 A CN106085740 A CN 106085740A CN 201610766865 A CN201610766865 A CN 201610766865A CN 106085740 A CN106085740 A CN 106085740A
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Abstract
This patent discloses the brewing method of a kind of wild pawpaw fruit wine, Oryza glutinosa is soaked in water, and spreads distillers yeast and mix thoroughly after cooking, and then pounding, it is agglomerating to melt；Distillers yeast solution is used to be soaked by gauze；Herba Gonostegiae Hirtae is put in airtight container, and the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, and fermentation obtains Oryza glutinosa wine liquid；Squeezing Caulis et folium stauntoniae fruit juice, add 0.02～0.04% after pectase in Caulis et folium stauntoniae fruit juice, 40～45 DEG C stand 3～4h, add the potassium metabisulfite of 95～100mg/kg, stir；Adding Oryza glutinosa wine liquid and carry out main fermentation, it is thus achieved that wild pawpaw fruit wine semi-finished product, wild pawpaw fruit wine carries out after fermentation, clarifies, filters and remember finished product.By this year bright method obtain wild pawpaw fruit wine raw saccharified fully, in fruit wine wine liquid without starch precipitate, it is to avoid storing process carries out saccharifying again, therefore deposit period will not precipitate, muddiness phenomenon.
Description
Technical field
The present invention relates to fruit wine preparation field, be specifically related to the brewing method of wild pawpaw fruit wine.
Background technology
Caulis et folium stauntoniae, is rosaceae chaenomeles plant, is the nutritious fruit of a kind of natural plants, is also that collection is edible, medicine
With with view and admire the plant being integrated.Caulis et folium stauntoniae fruit rich in organic acid, carotene, pectin, flavonoid, vitamin, aminoacid,
Various trace elements and the nutrient substance such as saponin and potassium, magnesium, calcium, ferrum, zinc, have the highest medical value and nourishing healthy valency
Value.Caulis et folium stauntoniae have quench one's thirst promote the production of body fluid, the effect such as relaxing muscles and tendons and activating QI and blood in the collateral, suppressing the hyperactive liver and easing the stomach, expelling wind and removing dampness, can treat arthralgia chiefly caused by damp pathogen, edema, dysentery,
The diseases such as wind syndrome of head.
In recent years, the food such as Caulis et folium stauntoniae fruit processed can, preserved fruit, fruit jam, fruit juice are utilized to have become as Caulis et folium stauntoniae product
The developing direction of production industry, utilizes Caulis et folium stauntoniae to prepare the also a lot of of fruit wine, and Chinese patent Authorization Notice No. is
" preparation method of a kind of Caulis et folium stauntoniae wine " of CN101928657B, the method adds essence lotion after rice is beaten powder and makes rice
Slurry；Regulate after the pH of big Rice & peanut milk is 5.7～7.5, by weight adding 1.0～the α-amylase of 2.0%, control temperature 60～70
DEG C, liquefaction 1～2h liquefied after big Rice & peanut milk；After the pH of the big Rice & peanut milk after regulation liquefaction is 4.0～4.5 again, by weight
Add 2.0～3.0% saccharifying enzyme carry out saccharifying, terminate saccharifying when pol reaches 30～35%, big Rice & peanut milk after obtaining saccharifying；By open country wood
Melon cleans, go seed, stripping and slicing broken after, after mixing in 1:1W/V ratio with deionized water, making beating, obtains Caulis et folium stauntoniae fruit juice；By sugar
After big Rice & peanut milk mixes according to 1:1～1.5W/V ratio with Caulis et folium stauntoniae fruit juice after change, add inoculum concentration and reach the Angel Fructus Vitis viniferae of 8～10%
Wine active dry yeast, fermentation temperature 28～30 DEG C, fermentation time 5～7 days, main sending out is terminated when alcoholic strength reaches more than 10%V/V
Ferment concurrently separates out wine liquid, and above-mentioned wine liquid is continued fermentation 2～5 days, and fermentation temperature is 20～24 DEG C, in pol less than 1.0%,
Alcoholic strength terminates after fermentation when reaching 10～12%V/V, obtains new wine；New wine is carried out aging, temperature 18～22 DEG C, time 3～6
Month, obtain the wine that aging is good；After wine good for aging carries out clarification filtration, bottling seals, and then sterilizes in 65～70 DEG C of hot water
30min, finished wine is placed under the cryogenic conditions of 10～12 DEG C and preserves.Rice & peanut milk made by present invention rice, being converted by enzyme
Pol required during offer Caulis et folium stauntoniae fruit juice fermentation, reaches the wine degree required for final wild pawpaw fruit wine finished product.Side of the present invention
Method prepare wild pawpaw fruit wine sweet-smelling, also have concurrently Caulis et folium stauntoniae fruit delicate fragrance, golden yellow color transparent, pure in mouth feel, long times of aftertaste, relatively
The good nutritive value remaining Caulis et folium stauntoniae and peculiar taste, have the preferable alimentary health-care function of fruit wine simultaneously.
But, the wild pawpaw fruit wine that foregoing invention method obtains deposits 5～after 6 months, engenders slight precipitation, muddy
Turbid phenomenon.Analysis reason is primarily due to employ big Rice & peanut milk sugaring enzyme and carries out saccharifying, rice rich in starch, is broken into rice
After slurry, the content of starch discharged from rice will improve, and in saccharifying, partial starch can be deposited on container bottom,
This partial starch can not touch from tap with saccharifying enzyme and carry out saccharifying, even if so the saccharifying degree of final detection has reached 30～35%,
And the unconverted utilization of starch of this part deposition, it is thus achieved that new wine in the effect of yeast also can carry out, during depositing, yeast
Continue starch-splitting to ferment, therefore turbid phenomenon occurs.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that before a kind of wild pawpaw fruit wine packaging, just fermentation completely, is deposited
There is not the wild pawpaw fruit wine brewing method of turbid phenomenon in period.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: the brewing method of wild pawpaw fruit wine, including
Following steps:
A, weigh Oryza glutinosa, eluriate clean after clear water soak 20～24h, then remove filter dry, upper cage is sprinkled into distillers yeast after cooking and mixes thoroughly；
Pounding after mixing thoroughly, it is agglomerating to melt, it is thus achieved that Herba Gonostegiae Hirtae；Distillers yeast is 6～7:100 with the part by weight of Oryza glutinosa；
B, saccharifying Herba Gonostegiae Hirtae: prepare gauze, then blend the distillers yeast solution that concentration is 2～3%, use distillers yeast solution to be soaked by gauze；
Herba Gonostegiae Hirtae is put in airtight container, and the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, so
Rear enclosed container, after fermenting 40～46 days under the conditions of 30～45 DEG C, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution
It is 0.5:3～5 with the part by weight of Herba Gonostegiae Hirtae；
C, modifying ingredients: cleaned up by Caulis et folium stauntoniae, after removing seed, squeeze Caulis et folium stauntoniae fruit juice after 1:1 adds water by weight proportion,
Adding 0.02～0.04% after pectase in Caulis et folium stauntoniae fruit juice, 40～45 DEG C stand 3～4h, add 95～100mg/kg
Potassium metabisulfite, stirs；
D, main fermentation: be placed in round by the Caulis et folium stauntoniae juice regulated, add the sticky rice wine obtained in yeast and step b
Liquid, controlling fermentation temperature is 20～23 DEG C, ferments and terminates main fermentation when reaching more than 10%V/V to alcoholic strength, isolates wild wood
Melon and fruit wine semi-finished product；
E, after fermentation, by wild pawpaw fruit wine semi-finished product temperature be 13～18 DEG C fermentation to alcoholic strengths reach 10～12%, residual sugar amount low
After fermentation is terminated, it is thus achieved that wine liquid when 5g/L；
F, clarify and filter: add 0.35g/L gelatin clarification wine liquid, wine liquid is transferred in aging tank, temperature control 10～
15 DEG C, aging more than 2 months, both obtained wild pawpaw fruit wine.
This programme is mixed thoroughly with distillers yeast after being cooked by Oryza glutinosa, and the Oryza glutinosa cooked is pounded to melt and made Herba Gonostegiae Hirtae, so can be filled by distillers yeast
That divides is blended in Herba Gonostegiae Hirtae, and in saccharifying, the Herba Gonostegiae Hirtae made will not produce the problem of precipitation, and recycling is moistened with distillers yeast
The gauze of solution covers on Herba Gonostegiae Hirtae, so can avoid Herba Gonostegiae Hirtae dry tack free in saccharifying, affect the sugar of drying nest
Change degree, it is to avoid the incomplete phenomenon of saccharifying occurs；It is sprinkled into distillers yeast solution again, so can avoid the ground that Herba Gonostegiae Hirtae contacts with container
The distillers yeast amount of side is not enough and causes the incomplete situation of saccharifying to occur.Finally utilize the Oryza glutinosa wine liquid that obtains after Herba Gonostegiae Hirtae saccharifying with
Caulis et folium stauntoniae fruit juice ferments, and Oryza glutinosa wine liquid is acquisition after this abundant saccharifying of Oryza glutinosa, and non-saccharifying part is still Herba Gonostegiae Hirtae, because of
The phenomenon of the starch precipitation that this avoids during fruit wine is deposited in Oryza glutinosa.
But, Caulis et folium stauntoniae to be ensured can be by complete diastatic fermentation, so adding 0.02～0.04% in Caulis et folium stauntoniae fruit juice
After pectase, 40～45 DEG C stand 3～4h, add the potassium metabisulfite of 95～100mg/kg, and such operation is wild wood
During melon and fruit wine fermentation, growth and the breeding of yeast provide good environmental condition, and the nutritional sufficiency that yeast obtains is the most numerous
Grow speed fast, and activity is high, be sufficient beneficial conditions of fermenting.
In sum, by this year bright method obtain wild pawpaw fruit wine raw saccharified fully, in fruit wine wine liquid without form sediment
Powder precipitates, it is to avoid carry out saccharifying in storing process again, therefore deposit period will not precipitate, muddy phenomenon.
As the further optimization to base case, in step a of the present invention, the part by weight of distillers yeast and Oryza glutinosa is 6.3:
100.This ratio be able to meet distillers yeast and be utilized completely, makes the abundant saccharifying of Oryza glutinosa, it is to avoid distillers yeast too much causes there is residue but glutinous
The slight bitterness of rice wine liquid band, and then avoid the mouthfeel of wild pawpaw fruit wine to be affected.
As the further optimization to above-mentioned each scheme, in step b of the present invention, prepare gauze, then to blend concentration be 3%
Distillers yeast solution, use distillers yeast solution gauze is soaked；Herba Gonostegiae Hirtae is put in airtight container, and surface is enclosed and soaked by distillers yeast solution
Wet gauze, then in container, it is sprinkled into distillers yeast solution, then close container, after fermenting 40 days under the conditions of 35 DEG C, squeeze and filter
Obtain Oryza glutinosa wine liquid, standby；Distillers yeast solution is 0.5:5 with the part by weight of Herba Gonostegiae Hirtae.Under the conditions of this, ferment and just can reach for 40 days
The fully effect of saccharifying, the saccharificatinn period of shortening, improves efficiency.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
Embodiment 1:
The brewing method of wild pawpaw fruit wine, comprises the following steps:
A, weigh Oryza glutinosa, eluriate clean after clear water soak 20h, then remove filter dry, upper cage is sprinkled into distillers yeast after cooking and mixes thoroughly；Mix thoroughly
After pound melt agglomerating, it is thus achieved that Herba Gonostegiae Hirtae；Distillers yeast is 7:100 with the part by weight of Oryza glutinosa；
B, preparation gauze, then blend the distillers yeast solution that concentration is 3%, use distillers yeast solution to be soaked by gauze；Herba Gonostegiae Hirtae is put into airtight
Container in, the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, then closes container,
After fermenting 43 days under the conditions of 30 DEG C, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution with the part by weight of Herba Gonostegiae Hirtae is
0.5:3；
C, modifying ingredients: cleaned up by Caulis et folium stauntoniae, after removing seed, squeeze Caulis et folium stauntoniae fruit juice after 1:1 adds water by weight proportion,
After adding 0.02% pectase in Caulis et folium stauntoniae fruit juice, 45 DEG C stand 4h, add the potassium metabisulfite of 95mg/kg, and stirring is all
Even；Adding sucrose regulation Caulis et folium stauntoniae fruit juice sugar content is 23%；
D, main fermentation: be placed in round by the Caulis et folium stauntoniae juice regulated, add the sticky rice wine obtained in yeast and step b
Liquid, controlling fermentation temperature is 23 DEG C, ferments and terminates main fermentation when reaching more than 10%V/V to alcoholic strength, isolates Caulis et folium stauntoniae fruit
Wine semi-finished product；
E, after fermentation, by wild pawpaw fruit wine semi-finished product temperature be 13 DEG C of fermentation to alcoholic strengths reach 11%, residual sugar amount less than 5g/L time
Terminate after fermentation, it is thus achieved that wine liquid；
F, clarify and filter: adding 0.35g/L gelatin clarification wine liquid, be transferred to by wine liquid in aging tank, temperature controls at 15 DEG C,
Aging more than 2 months, had both obtained wild pawpaw fruit wine.
Embodiment 2:
The brewing method of wild pawpaw fruit wine, comprises the following steps:
A, weigh Oryza glutinosa, eluriate clean after clear water soak 24h, then remove filter dry, upper cage is sprinkled into distillers yeast after cooking and mixes thoroughly；Mix thoroughly
After pound melt agglomerating, it is thus achieved that Herba Gonostegiae Hirtae；Distillers yeast is 6:100 with the part by weight of Oryza glutinosa；
B, preparation gauze, then blend the distillers yeast solution that concentration is 2%, use distillers yeast solution to be soaked by gauze；Herba Gonostegiae Hirtae is put into airtight
Container in, the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, then closes container,
After fermenting 46 days under the conditions of 45 DEG C, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution with the part by weight of Herba Gonostegiae Hirtae is
0.5:4；
C, modifying ingredients: cleaned up by Caulis et folium stauntoniae, after removing seed, squeeze Caulis et folium stauntoniae fruit juice after 1:1 adds water by weight proportion,
After adding 0.03% pectase in Caulis et folium stauntoniae fruit juice, 42 DEG C stand 3h, add the potassium metabisulfite of 98mg/kg, and stirring is all
Even；Adding sucrose regulation Caulis et folium stauntoniae fruit juice sugar content is 25%；
D, main fermentation: be placed in round by the Caulis et folium stauntoniae juice regulated, add the sticky rice wine obtained in yeast and step b
Liquid, controlling fermentation temperature is 23 DEG C, ferments and terminates main fermentation when reaching more than 10%V/V to alcoholic strength, isolates Caulis et folium stauntoniae fruit
Wine semi-finished product；
E, after fermentation, by wild pawpaw fruit wine semi-finished product temperature be 18 DEG C of fermentation to alcoholic strengths reach 10%, residual sugar amount less than 5g/L time
Terminate after fermentation, it is thus achieved that wine liquid；
F, clarify and filter: adding 0.35g/L gelatin clarification wine liquid, be transferred to by wine liquid in aging tank, temperature controls at 15 DEG C,
Aging more than 2 months, had both obtained wild pawpaw fruit wine.
Embodiment 3:
The brewing method of wild pawpaw fruit wine, comprises the following steps:
A, weigh Oryza glutinosa, eluriate clean after clear water soak 22h, then remove filter dry, upper cage is sprinkled into distillers yeast after cooking and mixes thoroughly；Mix thoroughly
After pound melt agglomerating, it is thus achieved that Herba Gonostegiae Hirtae；Distillers yeast is 6.3:100 with the part by weight of Oryza glutinosa；
B, preparation gauze, then blend the distillers yeast solution that concentration is 3%, use distillers yeast solution to be soaked by gauze；Herba Gonostegiae Hirtae is put into airtight
Container in, the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, then closes container,
After fermenting 40 days under the conditions of 35 DEG C, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution with the part by weight of Herba Gonostegiae Hirtae is
0.5:5；
C, modifying ingredients: cleaned up by Caulis et folium stauntoniae, after removing seed, squeeze Caulis et folium stauntoniae fruit juice after 1:1 adds water by weight proportion,
After adding 0.04% pectase in Caulis et folium stauntoniae fruit juice, 40 DEG C stand 3h, add the potassium metabisulfite of 100mg/kg, stirring
Uniformly；Adding sucrose regulation Caulis et folium stauntoniae fruit juice sugar content is 20%；
D, main fermentation: be placed in round by the Caulis et folium stauntoniae juice regulated, add the sticky rice wine obtained in yeast and step b
Liquid, controlling fermentation temperature is 20 DEG C, ferments and terminates main fermentation when reaching more than 10%V/V to alcoholic strength, isolates Caulis et folium stauntoniae fruit
Wine semi-finished product；
Wild pawpaw fruit wine semi-finished product are that 13～18 DEG C of fermentation to alcoholic strengths reach 12%, residual sugar amount is less than in temperature by e, after fermentation
After fermentation is terminated, it is thus achieved that wine liquid during 5g/L；
F, clarify and filter: adding 0.35g/L gelatin clarification wine liquid, be transferred to by wine liquid in aging tank, temperature controls at 10 DEG C,
Aging more than 2 months, had both obtained wild pawpaw fruit wine.
Experiment: contrast above-mentioned 3 groups of embodiments and the wild pawpaw fruit wine of prior art acquisition, deposit respectively in 18 months, see
Examine the clear and bright situation of fruit wine wine liquid, see the most muddy, the results are shown in Table 1.
Table 1:
Situation about being reacted by table 1 is it follows that the present invention program obtains in wild pawpaw fruit wine is deposited 18 months substantially without muddy
Phenomenon, after 18 months still clarification, bright.The wild pawpaw fruit wine resting period substantially more existing skill that the present invention program obtains is described
Art is long, it is thus achieved that wild pawpaw fruit wine saccharifying degree complete.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the patent that the present invention implements
Practicality.
Claims (3)
1. the brewing method of wild pawpaw fruit wine, it is characterised in that: comprise the following steps:
A, weigh Oryza glutinosa, eluriate clean after clear water soak 20～24h, then remove filter dry, upper cage is sprinkled into distillers yeast after cooking and mixes thoroughly；
Pounding after mixing thoroughly, it is agglomerating to melt, it is thus achieved that Herba Gonostegiae Hirtae；Distillers yeast is 6～7:100 with the part by weight of Oryza glutinosa；
B, saccharifying Herba Gonostegiae Hirtae: prepare gauze, then blend the distillers yeast solution that concentration is 2～3%, use distillers yeast solution to be soaked by gauze；
Herba Gonostegiae Hirtae is put in airtight container, and the gauze soaked by distillers yeast solution is enclosed on surface, then is sprinkled into distillers yeast solution in container, so
Rear enclosed container, after fermenting 40～46 days under the conditions of 30～45 DEG C, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution
It is 0.5:3～5 with the part by weight of Herba Gonostegiae Hirtae；
C, modifying ingredients: cleaned up by Caulis et folium stauntoniae, after removing seed, squeeze Caulis et folium stauntoniae fruit juice after 1:1 adds water by weight proportion,
Adding 0.02～0.04% after pectase in Caulis et folium stauntoniae fruit juice, 40～45 DEG C stand 3～4h, add 95～100mg/kg
Potassium metabisulfite, stirs；
D, main fermentation: be placed in round by the Caulis et folium stauntoniae juice regulated, add the sticky rice wine obtained in yeast and step b
Liquid, controlling fermentation temperature is 20～23 DEG C, ferments and terminates main fermentation when reaching more than 10%V/V to alcoholic strength, isolates wild wood
Melon and fruit wine semi-finished product；
E, after fermentation, by wild pawpaw fruit wine semi-finished product temperature be 13～18 DEG C fermentation to alcoholic strengths reach 10～12%, residual sugar amount low
After fermentation is terminated, it is thus achieved that wine liquid when 5g/L；
F, clarify and filter: add 0.35g/L gelatin clarification wine liquid, wine liquid is transferred in aging tank, temperature control 10～
15 DEG C, aging more than 2 months, both obtained wild pawpaw fruit wine.
2. the brewing method of wild pawpaw fruit wine as claimed in claim 1, it is characterised in that: distillers yeast and the weight of Oryza glutinosa in step a
Amount ratio is 6.3:100.
3. the brewing method of wild pawpaw fruit wine as claimed in claim 1 or 2, it is characterised in that: in step b, prepare gauze, then
Blend the distillers yeast solution that concentration is 3%, use distillers yeast solution to be soaked by gauze；Herba Gonostegiae Hirtae is put in airtight container, and surface is enclosed
The gauze soaked by distillers yeast solution, then in container, it is sprinkled into distillers yeast solution, then close container, ferment 40 days under the conditions of 35 DEG C
After, squeeze and filter obtains Oryza glutinosa wine liquid, standby；Distillers yeast solution is 0.5:5 with the part by weight of Herba Gonostegiae Hirtae.
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| CN113604312A (en) * | 2021-09-18 | 2021-11-05 | 安康学院 | Preparation method of pawpaw buckwheat fruit wine |
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| CN108504503A (en) * | 2018-06-15 | 2018-09-07 | 贵州遵安农旅科技发展有限公司 | A kind of stauntonvine red hayberry wine and preparation method thereof |
| CN108728294A (en) * | 2018-06-15 | 2018-11-02 | 贵州遵安农旅科技发展有限公司 | A kind of stauntonvine grape wine and preparation method thereof |
| CN113604312A (en) * | 2021-09-18 | 2021-11-05 | 安康学院 | Preparation method of pawpaw buckwheat fruit wine |
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| CN114456894B (en) * | 2022-03-16 | 2023-11-03 | 四川省农业科学院农产品加工研究所 | Preparation method of mixed bacteria fermented fruit wine |
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Application publication date: 20161109 |