CN106118969A - A kind of processing method of strawberry fruit wine - Google Patents
A kind of processing method of strawberry fruit wine Download PDFInfo
- Publication number
- CN106118969A CN106118969A CN201610492294.3A CN201610492294A CN106118969A CN 106118969 A CN106118969 A CN 106118969A CN 201610492294 A CN201610492294 A CN 201610492294A CN 106118969 A CN106118969 A CN 106118969A
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- CN
- China
- Prior art keywords
- fructus fragariae
- fragariae ananssae
- strawberry
- wine
- fruit wine
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The processing method that the invention discloses a kind of strawberry fruit wine, filter out that fresh, disease-free Fructus Fragariae Ananssae once purged mixes with wheat bran, pulls an oar, compound enzyme processes, squeeze the juice, filter, enzyme process clarification, ultrafiltration, culture propagation, clarifying treatment, aging, pack, sterilize, finished product.The smell of fruits is very sweet for the strawberry wine that the present invention brewages, color stability, mellow in taste, quality better, and improves the utilization rate of raw material.
Description
Technical field:
The processing method that the present invention relates to a kind of fruit wine, the processing method especially relating to a kind of strawberry fruit wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved Fructus Fragariae Ananssae crushing juice rate that is existing strawberry fruit wine present in the production method is low, enzymolysis
The defects such as poor effect, fruit wine aging time length, color and luster are unstable, it is provided that a kind of nutritious, mouthfeel is strong, fruity is aromatic and
The strawberry fruit wine processing method that the aging time is short, yeast is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of strawberry fruit wine, use with
Lower step:
A, pretreatment of raw material: select fresh, disease-free Fructus Fragariae Ananssae cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned Fructus Fragariae Ananssae, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, compound enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the serosity that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the serosity after being processed by compound enzyme is squeezed the juice, and filters, and prepares Fructus Fragariae Ananssae pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in Fructus Fragariae Ananssae pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare Fructus Fragariae Ananssae liquid；
F, ultrafiltration: the method using chitosan-fish glue to combine filters Fructus Fragariae Ananssae liquid；
G, barms: from the ground such as strawberry surface, cultivating soil separation fruit wine yeast, screen suitable yeast wine bacterial strain, through ferment
After female screening, amplification culture, standby；
H, fermentation: the ratio taking the 1-2% by weight of the yeast in step G adds in the Fructus Fragariae Ananssae liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using chitosan-fish glue to combine filters, and prepares strawberry wine；
J, aging: use microwave-assisted cold treatment to accelerate strawberry wine aging, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, sterilize after prepare strawberry fruit wine.
In described step B being by a certain percentage: Fructus Fragariae Ananssae is 75-85 weight portion, wheat bran is 15-25 weight portion.
In described step C, certain proportion is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, half is fine
Dimension element enzyme 5-8 weight portion.
The invention have the advantages that the present invention uses when Fructus Fragariae Ananssae is pulled an oar Fructus Fragariae Ananssae to mix with wheat bran, improve Fructus Fragariae Ananssae
Crushing juice rate；Use the mixing of multiple enzyme, it is possible to decompose the nutrient substance in Fructus Fragariae Ananssae in enzymolysis step comprehensively；When fermentation, use warp
Screening, the yeast of amplification culture, it is ensured that the pure in mouth feel of fermentation liquid；During ultrafiltration, use the method that chitosan-fish glue combines,
Overcome the defect that existing filter effect is the best；The method using microwave-assisted cold treatment in aging, reduces the time of aging.
Detailed description of the invention:
Embodiment 1:
A, pretreatment of raw material: select fresh, disease-free Fructus Fragariae Ananssae 80kg cleaned, as standby raw material；
B, mix, pull an oar: being mixed with 20kg wheat bran by cleaned Fructus Fragariae Ananssae, wheat bran fineness is 60 mesh, and mixing soak time 17 is little
Time, temperature is 40 DEG C, does making beating and processes；
C, compound enzyme process: take pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg mixing, by weight 3%
Ratio be placed in through making beating process serosity in, temperature control be 50 DEG C, the time is 4 hours；
D, squeeze the juice, filter: the serosity after being processed by compound enzyme is squeezed the juice, and filters, and prepares Fructus Fragariae Ananssae pulp；
E, enzyme process are clarified: add pectase 0.3kg in Fructus Fragariae Ananssae pulp weight, control temperature 45 C, time 2 h, prepare grass
Certain kind of berries liquid；
F, ultrafiltration: the method using chitosan-fish glue to combine filters Fructus Fragariae Ananssae liquid；
G, barms: from the ground such as strawberry surface, cultivating soil separation fruit wine yeast, screen suitable yeast wine bacterial strain, through ferment
After female screening, amplification culture, standby；
H, fermentation: taking in the Fructus Fragariae Ananssae liquid that the yeast 1kg in step G adds in step F, fermentation temperature is 40 DEG C, and the time is 13
My god；
I, ultrafiltration: the method using chitosan-fish glue to combine filters, and prepares strawberry wine；
J, aging: use microwave-assisted cold treatment to accelerate strawberry wine aging, microwave power 800MHz, 7 days cold treatment time, temperature
8℃；
K, packaging: strawberry fruit wine bottling packaging will be prepared after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the invention as claimed with
Modify, all should belong to the covering scope of the claims in the present invention.
Claims (3)
1. the processing method of a strawberry fruit wine, it is characterised in that: employing following steps:
A, pretreatment of raw material: select fresh, disease-free Fructus Fragariae Ananssae cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned Fructus Fragariae Ananssae, wheat bran fineness is 60-70 mesh, and mixing is soaked
17-20 hour time, temperature is 40-50 DEG C, does making beating and processes；
C, compound enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the serosity that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the serosity after being processed by compound enzyme is squeezed the juice, and filters, and prepares Fructus Fragariae Ananssae pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in Fructus Fragariae Ananssae pulp, control temperature 40-50 DEG C, time 2-3
Hour, prepare Fructus Fragariae Ananssae liquid；
F, ultrafiltration: the method using chitosan-fish glue to combine filters Fructus Fragariae Ananssae liquid；
G, barms: from the ground such as strawberry surface, cultivating soil separation fruit wine yeast, screen suitable yeast wine bacterial strain, through ferment
After female screening, amplification culture, standby；
H, fermentation: the ratio taking the 1-2% by weight of the yeast in step G adds in the Fructus Fragariae Ananssae liquid in step F, fermentation temperature
For 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration: the method using chitosan-fish glue to combine filters, and prepares strawberry wine；
J, aging: use microwave-assisted cold treatment to accelerate strawberry wine aging, microwave power 500-1000MHz, cold treatment time 5-
10 days, temperature 5-10 DEG C；
K, pack, sterilize after prepare strawberry fruit wine.
The processing method of a kind of strawberry fruit wine the most according to claim 1, it is characterised in that by certain in described step B
Ratio is: Fructus Fragariae Ananssae is 75-85 weight portion, and wheat bran is 15-25 weight portion.
The processing method of a kind of strawberry fruit wine the most according to claim 1 a, it is characterised in that definite proportion in described step C
Example is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, hemicellulase 5-8 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492294.3A CN106118969A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of strawberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492294.3A CN106118969A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of strawberry fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106118969A true CN106118969A (en) | 2016-11-16 |
Family
ID=57285082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492294.3A Withdrawn CN106118969A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of strawberry fruit wine |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754054A (en) * | 2017-02-20 | 2017-05-31 | 徐州工程学院 | The preparation method of jujube strawberry compound fruit wine |
| CN106867764A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of strawberry wine |
| CN107287080A (en) * | 2017-08-28 | 2017-10-24 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | A kind of preparation method of strawberry fruit wine |
| CN114736757A (en) * | 2022-03-04 | 2022-07-12 | 丹东生大食品有限公司 | Strawberry fruit wine brewing method |
| CN114854519A (en) * | 2022-05-25 | 2022-08-05 | 阜阳师范大学 | Production method of flavored strawberry fruit wine |
-
2016
- 2016-06-29 CN CN201610492294.3A patent/CN106118969A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867764A (en) * | 2017-01-24 | 2017-06-20 | 上海应用技术大学 | A kind of brewing method of strawberry wine |
| CN106754054A (en) * | 2017-02-20 | 2017-05-31 | 徐州工程学院 | The preparation method of jujube strawberry compound fruit wine |
| CN107287080A (en) * | 2017-08-28 | 2017-10-24 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | A kind of preparation method of strawberry fruit wine |
| CN114736757A (en) * | 2022-03-04 | 2022-07-12 | 丹东生大食品有限公司 | Strawberry fruit wine brewing method |
| CN114854519A (en) * | 2022-05-25 | 2022-08-05 | 阜阳师范大学 | Production method of flavored strawberry fruit wine |
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Application publication date: 20161116 |