CN106148135A - A kind of wax apple fruit wine and preparation method thereof - Google Patents
A kind of wax apple fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN106148135A CN106148135A CN201610820996.XA CN201610820996A CN106148135A CN 106148135 A CN106148135 A CN 106148135A CN 201610820996 A CN201610820996 A CN 201610820996A CN 106148135 A CN106148135 A CN 106148135A
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- CN
- China
- Prior art keywords
- eugenia javanica
- javanica lam
- juice
- mixture
- fruit wine
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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
-
- 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 present invention relates to the manufacture method of a kind of health fruit, be specially a kind of wax apple fruit wine and preparation method thereof.Squeeze the juice and use deacidification yeast；Low temperature fermentation is carried out after mixing, take the Eugenia javanica Lam sarcocarp Chinese liquor after squeezing the juice, seal cylinder after stirring to soak, fruit wine stock solution, alcohol extract 75:7 by ratio of weight and the number of copies mixes, alcoholic strength volume fraction in regulation mixture, mixture is put into pressurization in high speed dispersion reactor and is soaked, after high pressure leaches, cooling, precipitation, fine straining, the bottling of Eugenia javanica Lam wine is sealed after placing 20 days by low temperature.The present invention, according to the low feature of Eugenia javanica Lam sugar content, the technique that have employed sarcocarp low temperature fermentation, farthest remains the flavor substance in Eugenia javanica Lam and nutrition, and long-term drink has antipyretic diuresis, the health-care effect of mind tranquilizing and the heart calming.
Description
Technical field
The present invention relates to the manufacture method of a kind of health fruit, be specially a kind of wax apple fruit wine and preparation method thereof.
Background technology
Eugenia javanica Lam sweet in the mouth, happy flat, taste is fresh and sweet, refrigerant tasty and refreshing, and comprehensive nutrition enriches.Eugenia javanica Lam contains protein, dietary fiber, sugar
Class, vitamin B, C etc., with special fruity, be natural antipyretic.Dietetic therapy has antipyretic, diuresis, the work of mind tranquilizing and the heart calming
With, mix Sal with Eugenia javanica Lam and eat, effect of helpful digestion, there is the effect of promoting the production of body fluid to quench thirst.Taiwan is among the people, and to eat Eugenia javanica Lam clear from ancient times
Saying of lung-fire, custom is boiled crystal sugar water with it, is controlled dry cough without phlegm or expectorant difficulty spues.
Summary of the invention
For above-mentioned technical problem, the invention provides the preparation side that it is an object of the invention to provide a kind of wax apple fruit wine
Method, the method farthest remains the flavor substance in Eugenia javanica Lam and nutrition.
Concrete technical scheme is:
A kind of wax apple fruit wine, is prepared gained by following methods:
(1) select fresh, without disease pest and the Eugenia javanica Lam of maturation, clean with clear water, burn 20～40s, heat iron temperature is
90～100 DEG C, after peeling, squeeze the juice with spiral juice extractor, then with the stainless steel sift net filtration of 100 mesh, obtain Eugenia javanica Lam fruit juice；Eugenia javanica Lam
Fruit juice: water is after 1:2～3 carries out blending and mixing according to volume ratio, by the pol of crystal sugar adjustment Eugenia javanica Lam fruit juice to 16～20 ° of Bx；
(2) SO of 30～110mg/kg it is subsequently adding2Deacidification yeast with Eugenia javanica Lam juice quality 0.1%～0.5%；Mixing
After carry out low temperature fermentation, it is 15～20 DEG C that fermenting cellar temperature controls, and fermentation time is 13～15d；Obtain fruit wine stock solution；
(3) take the Eugenia javanica Lam sarcocarp after squeezing the juice and add 30～42% (v/v) Chinese liquor of 3 times of quality, after stirring, seal cylinder leaching
Bubble, soak time is 30～35 days, and period, every stirring in 3 days once extraction terminated rear gauze coarse filtration, then high speed centrifugation roguing,
Obtain alcohol extract；
(4) by fruit wine stock solution obtained above, alcohol extract 75:7 by ratio of weight and the number of copies mixing, in regulation mixture
Alcoholic strength volume fraction is 8%～15%, puts in power 40kW double-spiral conical mixer and mixes, during mixing 15～30min；
(5) gained mixture being put into pressurization in high speed dispersion reactor soak, temperature is set to 50～70 DEG C, pressure 3
～5 atmospheric pressure, and keep 1～3 hour；
Mixture after pressurization is soaked returns reactor immersion 2～5 times；
(6) mixture is put into the crystal sugar of the 3-10% of mixture weight, is sufficiently stirred for until crystal sugar dissolves uniformly completely；
(7), after high pressure leaches, cool down, precipitate, fine straining, the bottling of Eugenia javanica Lam wine is sealed, 60～70 after placing 20 days by low temperature
DEG C carry out pasteurize 20～30 minutes, final products to be obtained.
The present invention compared with prior art, is in place of its substantive distinguishing features and marked improvement: the present invention contains according to Eugenia javanica Lam
The feature that sugar amount is low, the technique that have employed sarcocarp low temperature fermentation, farthest remain the flavor substance in Eugenia javanica Lam and nutrition
Composition, alcohol content is high, adds the mildness of vinosity and strong sense.The wax apple fruit wine that the present invention brews remains Eugenia javanica Lam
Nutritive value, long-term drink has antipyretic diuresis, the health-care effect of mind tranquilizing and the heart calming.Preparation technology of the present invention is simple, it is easy to expand raw
Produce.
Detailed description of the invention
It is described in conjunction with the embodiments the specific embodiment of the invention.
Embodiment 1
A kind of wax apple fruit wine, is prepared gained by following methods:
(1) select fresh, without disease pest and the Eugenia javanica Lam of maturation, clean with clear water, burn 20～40s, heat iron temperature is
90～100 DEG C, after peeling, squeeze the juice with spiral juice extractor, then with the stainless steel sift net filtration of 100 mesh, obtain Eugenia javanica Lam fruit juice；Eugenia javanica Lam
Fruit juice: water is after 1:2～3 carries out blending and mixing according to volume ratio, by the pol of crystal sugar adjustment Eugenia javanica Lam fruit juice to 16～20 ° of Bx；
(2) SO of 30～110mg/kg it is subsequently adding2Deacidification yeast with Eugenia javanica Lam juice quality 0.1%～0.5%；Mixing
After carry out low temperature fermentation, it is 15～20 DEG C that fermenting cellar temperature controls, and fermentation time is 13～15d；Obtain fruit wine stock solution；
(3) take the Eugenia javanica Lam sarcocarp after squeezing the juice and add 30～42% (v/v) Chinese liquor of 3 times of quality, after stirring, seal cylinder leaching
Bubble, soak time is 30～35 days, and period, every stirring in 3 days once extraction terminated rear gauze coarse filtration, then high speed centrifugation roguing,
Obtain alcohol extract；
(4) by fruit wine stock solution obtained above, alcohol extract 75:7 by ratio of weight and the number of copies mixing, in regulation mixture
Alcoholic strength volume fraction is 8%～15%, puts in power 40kW double-spiral conical mixer and mixes, during mixing 15～30min；
(5) gained mixture being put into pressurization in high speed dispersion reactor soak, temperature is set to 50～70 DEG C, pressure 3
～5 atmospheric pressure, and keep 1～3 hour；
Mixture after pressurization is soaked returns reactor immersion 2～5 times；
(6) mixture is put into the crystal sugar of the 3-10% of mixture weight, is sufficiently stirred for until crystal sugar dissolves uniformly completely；
(7), after high pressure leaches, cool down, precipitate, fine straining, the bottling of Eugenia javanica Lam wine is sealed, 60～70 after placing 20 days by low temperature
DEG C carry out pasteurize 20～30 minutes, final products to be obtained.
Claims (1)
1. a wax apple fruit wine, it is characterised in that prepared gained by following methods:
(1) select fresh, without disease pest and the Eugenia javanica Lam of maturation, clean with clear water, burn 20～40s, heat iron temperature be 90～
100 DEG C, after peeling, squeeze the juice with spiral juice extractor, then with the stainless steel sift net filtration of 100 mesh, obtain Eugenia javanica Lam fruit juice；Eugenia javanica Lam fruit
Juice: water is after 1:2～3 carries out blending and mixing according to volume ratio, by the pol of crystal sugar adjustment Eugenia javanica Lam fruit juice to 16～20 ° of Bx；
(2) SO of 30～110mg/kg it is subsequently adding2Deacidification yeast with Eugenia javanica Lam juice quality 0.1%～0.5%；Mix laggard
Row low temperature fermentation, it is 15～20 DEG C that fermenting cellar temperature controls, and fermentation time is 13～15d；Obtain fruit wine stock solution；
(3) take the Eugenia javanica Lam sarcocarp after squeezing the juice and add 30～42% (v/v) Chinese liquor of 3 times of quality, seal cylinder after stirring and soak, leaching
The bubble time is 30～35 days, and period, every stirring in 3 days once extraction terminated rear gauze coarse filtration, then high speed centrifugation roguing, obtains second
Alcohol lixiviating solution；
(4) by fruit wine stock solution obtained above, alcohol extract 75:7 by ratio of weight and the number of copies mixing, the ethanol in regulation mixture
Degree volume fraction is 8%～15%, puts in power 40kW double-spiral conical mixer and mixes, during mixing 15～30min；
(5) gained mixture being put into pressurization in high speed dispersion reactor soak, temperature is set to 50～70 DEG C, pressure 3～5
Atmospheric pressure, and keep 1～3 hour；
Mixture after pressurization is soaked returns reactor immersion 2～5 times；
(6) mixture is put into the crystal sugar of the 3-10% of mixture weight, is sufficiently stirred for until crystal sugar dissolves uniformly completely；
(7), after high pressure leaches, cool down, precipitate, fine straining, the bottling of Eugenia javanica Lam wine is sealed after placing 20 days, enters at 60～70 DEG C by low temperature
Row pasteurize 20～30 minutes, can obtain final products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610820996.XA CN106148135A (en) | 2016-09-13 | 2016-09-13 | A kind of wax apple fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610820996.XA CN106148135A (en) | 2016-09-13 | 2016-09-13 | A kind of wax apple fruit wine and preparation method thereof |
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| CN106148135A true CN106148135A (en) | 2016-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610820996.XA Pending CN106148135A (en) | 2016-09-13 | 2016-09-13 | A kind of wax apple fruit wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485888A (en) * | 2018-06-28 | 2018-09-04 | 贵州贵果王实业有限公司 | A kind of soaked fruit precipitation fruit active ingredient equipment of small molecule steeping in wine |
| CN110172382A (en) * | 2019-06-10 | 2019-08-27 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of wax-apple flavones vegetarian feast |
| US10472296B2 (en) * | 2014-08-26 | 2019-11-12 | Weihai Shidai Marine Biotechnology Co., Ltd. | Composite microorganism enzyme, method for preparing plant nutrient solution by using composite microorganism enzyme, and fertilizer synergist |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602560A (en) * | 2013-12-05 | 2014-02-26 | 广西大学 | Preparation method for wax apple fruit wine |
| CN105199905A (en) * | 2015-10-16 | 2015-12-30 | 王耿文 | Method for preparing wax apple fruit wine |
| CN105695237A (en) * | 2016-04-22 | 2016-06-22 | 西华大学 | Kudzu vine root and lemon healthcare fruit wine and making method thereof |
| CN105925423A (en) * | 2016-06-29 | 2016-09-07 | 安徽铭传酒业有限责任公司 | Processing method of Eugenia javanica Lam fruit wine |
-
2016
- 2016-09-13 CN CN201610820996.XA patent/CN106148135A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602560A (en) * | 2013-12-05 | 2014-02-26 | 广西大学 | Preparation method for wax apple fruit wine |
| CN105199905A (en) * | 2015-10-16 | 2015-12-30 | 王耿文 | Method for preparing wax apple fruit wine |
| CN105695237A (en) * | 2016-04-22 | 2016-06-22 | 西华大学 | Kudzu vine root and lemon healthcare fruit wine and making method thereof |
| CN105925423A (en) * | 2016-06-29 | 2016-09-07 | 安徽铭传酒业有限责任公司 | Processing method of Eugenia javanica Lam fruit wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10472296B2 (en) * | 2014-08-26 | 2019-11-12 | Weihai Shidai Marine Biotechnology Co., Ltd. | Composite microorganism enzyme, method for preparing plant nutrient solution by using composite microorganism enzyme, and fertilizer synergist |
| CN108485888A (en) * | 2018-06-28 | 2018-09-04 | 贵州贵果王实业有限公司 | A kind of soaked fruit precipitation fruit active ingredient equipment of small molecule steeping in wine |
| CN110172382A (en) * | 2019-06-10 | 2019-08-27 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of wax-apple flavones vegetarian feast |
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Application publication date: 20161123 |