CN106318821A - Brewing technology of Fragaria orientalis Losinsk healthy fruit wine - Google Patents
Brewing technology of Fragaria orientalis Losinsk healthy fruit wine Download PDFInfo
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- CN106318821A CN106318821A CN201610734945.5A CN201610734945A CN106318821A CN 106318821 A CN106318821 A CN 106318821A CN 201610734945 A CN201610734945 A CN 201610734945A CN 106318821 A CN106318821 A CN 106318821A
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- fruit
- sorghum vulgare
- vulgare pers
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- losinsk
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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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- 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
- C12H1/0408—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 inorganic added material
-
- 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
-
- 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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing technology of Fragaria orientalis Losinsk healthy fruit wine. The technology is characterized in that the Fragaria orientalis Losinsk healthy fruit wine is made from Fragaria orientalis Losinsk and brewed through the steps of raw material preprocessing, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification filtering, filling, sterilization and the like. After being sliced into pieces, the Fragaria orientalis Losinsk is placed into high-alcohol baijiu to be soaked, nutrient substances are prevented from being lost, the soaked Fragaria orientalis Losinsk is pulped and treated through a complex enzyme, more Fragaria orientalis Losinsk nutrient substances can be separated out more easily, the Fragaria orientalis Losinsk utilization efficiency can be improved, after ageing is performed, a composite clarifying agent is adopted for performing clarification treatment, the finished Fragaria orientalis Losinsk healthy fruit wine is stable in color, transparent and soft in taste and has the healthcare effects of helping digestion, reducing phlegm and encouraging production of body fluids to extinguish thirst and the like.
Description
Technical field
The present invention relates to the brewage process of a kind of health promoting wine, especially relate to a kind of Sorghum vulgare Pers. fruit health fruit brewages work
Skill.
Background technology
Sorghum vulgare Pers. fruit, sweet flavor, it is shaped like Fructus Fragariae Ananssae but less than Fructus Fragariae Ananssae, aggregate fruit is semicircle, aubergine, calyx lobe and pair
Sepal harbors stretching, extension.Achene is avette, has arteries and veins, is born in hillside, grassland, border, shrubbery and river shoal grassy marshland.Herb, leaf, Fructus Canarii all may be used
Medicinal, control diarrhoea, oculopathy, metrorrhagia with herb leaching juice.Leaf eliminates the phlegm.Renal calculus controlled by underdone Fructus Canarii, really promoting the production of body fluid to quench thirst, eliminates the phlegm.
At present Sorghum vulgare Pers. fruit is processed into Sorghum vulgare Pers. fruit health fruit, has no pertinent literature report and Related product listing, be also Sorghum vulgare Pers. simultaneously
The deep processing of fruit provides a new way.
Summary of the invention
It is an object of the invention in the course of processing, be easily destroyed its active component for existing Sorghum vulgare Pers. fruit, cause raw material profit
By the low defect of rate, it is provided that the brewage process of a kind of Sorghum vulgare Pers. fruit health fruit, improve the utilization rate of Sorghum vulgare Pers. fruit.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewage process of a kind of Sorghum vulgare Pers. fruit health fruit, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: select the Sorghum vulgare Pers. fruit of maturation, Cerasus humilis Bunge, thorn JIAOGUA, Garbo fruit, Niuganguo, be cut into 1cm after cleaning3's
Sorghum vulgare Pers. fruit block, Cerasus humilis Bunge block, thorn JIAOGUA block, Garbo fruit block, Niuganguo block, take the Sorghum vulgare Pers. fruit block of 10kg, the Cerasus humilis Bunge block of 2kg, 2kg
Thorn JIAOGUA block, Garbo fruit block, the Niuganguo block mix homogeneously of 1kg of 1kg, prepare mixing raw material, put by the mixing raw material of 10kg
Carry out soaking 18 days in the Chinese liquor that alcoholic strength is 65% of 35kg, soak and after terminating, be filtrated to get soaking wine, mixing raw material, will
Mixing raw material drains, and puts in beater and pulls an oar, and adds the sodium ascorbate of 1200mg, the laying particular stress on of 500mg in 10L serosity
Potassium sulfite, stirs, and prepares Sorghum vulgare Pers. pulp liquid；
B. enzymolysis: add the cellulase of the pectase of 0.008kg, 0.005kg in 10kg Sorghum vulgare Pers. pulp liquid, stir,
The environment of 43 DEG C carries out complex enzyme hydrolysis, stands 7h；
C. allotment: adding maltodextrin in the Sorghum vulgare Pers. pulp liquid after enzymolysis, regulation serosity sugar content is 32%, adds malic acid
Adjustment total acid content, at 1.2mg/100ml, prepares mixed liquor；
D. activated yeast: fructose is deployed into the sugar juice that concentration is 12%, is cooled to 20 DEG C after boiling, in 10kg sugar juice
Add the active dry yeast of 0.9kg, stir, after placing 25min, prepare yeast activated liquid；
E. fermentation: add 1.5kg yeast activated liquid, the Fructus Crataegi juice of 1kg, the polygonatum odoratum juice of 1kg, the fish of 1kg in 10kg mixed liquor
Raw meat grass juice factor, the jerusalem artichoke juice of 1kg, temperature control is at 35 DEG C, when mixed liquor alcohol concentration reaches 27% volume ratio, stops fermentation, prepares height
Fine strain of millet fruit wine base；
F. mixing: take soaking wine 6.5kg in step A, the fruit wine base 3.5kg of the Sorghum vulgare Pers. in step E, mix homogeneously, prepare Sorghum vulgare Pers.
Fruit mixing wine；
G. aging: by Sorghum vulgare Pers. fruit mixing wine aging 65 days under 4 DEG C of environment, use siphonage to remove precipitate during aging；
H. clarification filtration: add the fish glue of the kieselguhr of 0.006kg, 0.014kg in the 10kg Sorghum vulgare Pers. fruit mixing wine after aging,
Stand 10h after stirring, after filtration, prepare Sorghum vulgare Pers. fruit health fruit；
I. fill sterilization: by the Sorghum vulgare Pers. fruit health fruit fill under sterile vacuum environment after clarification filtration, by the height after fill
Fine strain of millet fruit health fruit, at the water bath with thermostatic control sterilization 7min of 86 DEG C, prepares Sorghum vulgare Pers. fruit health fruit.
Beneficial effect: the present invention soaks putting in high spirit after Sorghum vulgare Pers. fruit stripping and slicing, it is to avoid the stream of nutrient substance
Losing, the Sorghum vulgare Pers. fruit after soaking is pulled an oar and carries out compound enzyme process, is conducive to separating out more Sorghum vulgare Pers. fruit nutrient substance, it is possible to carry
The utilization ratio of Sorghum vulgare Pers. fruit, uses compound clarifier clarifying treatment after aging, makes finished product Sorghum vulgare Pers. fruit health fruit color and luster steady
Fixed, wine body is transparent, mouthfeel is soft, also have eliminate indigestion and phlegm, the health-care effect such as promoting the production of body fluid to quench thirst.
Detailed description of the invention
Embodiment 1:
The brewage process of a kind of Sorghum vulgare Pers. fruit health fruit, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: the Sorghum vulgare Pers. fruit hanking ripe, is cut into 2cm after cleaning3Sorghum vulgare Pers. fruit fourth, by 10kg Sorghum vulgare Pers. fruit fourth be placed in
The alcoholic strength of 20kg be 70% Chinese liquor in carry out soaking 15 days, soak terminate after be filtrated to get soaking wine, Sorghum vulgare Pers. fruit fourth, by height
Fine strain of millet fruit fourth drains, and puts in beater and pulls an oar, and add the sodium ascorbate of 1200mg in 10L serosity, stir, prepares
Sorghum vulgare Pers. pulp liquid；
B. enzymolysis: add the cellulase of the pectase of 0.006kg, 0.002kg in 10kg Sorghum vulgare Pers. pulp liquid, stir,
The environment of 50 DEG C carries out complex enzyme hydrolysis, stands 5h；
C. allotment: adding glucose in the Sorghum vulgare Pers. pulp liquid after enzymolysis, regulation serosity sugar content is 27%, adds citric acid and adjusts
Whole total acid content, at 1.2mg/100ml, prepares mixed liquor；
D. activated yeast: white sugar is dissolved and is deployed into the sugar juice that concentration is 6%, be cooled to 30 DEG C after boiling, molten to 10kg sugar
Liquid adds the active dry yeast of 0.8kg, stirs, after placing 30min, prepare yeast activated liquid；
E. fermentation: adding 1kg yeast activated liquid in 10kg mixed liquor, temperature control is at 32 DEG C, and mixed liquor alcohol concentration reaches 25%
During volume ratio, stop fermentation, prepare Sorghum vulgare Pers. fruit wine base；
F. mixing: take the soaking wine in step a, the fruit wine base 4kg of the Sorghum vulgare Pers. in step e, mix homogeneously, prepare Sorghum vulgare Pers. fruit mixing
Wine；
F. mixing: take soaking wine 7kg in step A, the fruit wine base 3kg of the Sorghum vulgare Pers. in step E, mix homogeneously, prepare Sorghum vulgare Pers. fruit mixed
Close wine；
G. aging: by Sorghum vulgare Pers. fruit mixing wine aging 50 days under 8 DEG C of environment, use siphonage to remove precipitate during aging；
H. clarification filtration: add the Bentonite of the kieselguhr of 0.004kg, 0.01kg in the 10kg Sorghum vulgare Pers. fruit mixing wine after aging,
Stand 14h after stirring, after filtration, prepare Sorghum vulgare Pers. fruit health fruit；
I. fill sterilization: by the Sorghum vulgare Pers. fruit health fruit fill under sterile vacuum environment after clarification filtration, by the height after fill
Fine strain of millet fruit health fruit, at the water bath with thermostatic control sterilization 8min of 85 DEG C, prepares Sorghum vulgare Pers. fruit health fruit.
Embodiment 2:
The brewage process of a kind of Sorghum vulgare Pers. fruit health fruit, it is characterised in that described brewage process employing following steps:
A. pretreatment of raw material: select the Sorghum vulgare Pers. fruit of maturation, Fructus Fici, Fructus Phyllanthi, indigo fruit, rubber fruit, calophyllum inophyllum, sapodilla, clearly
It is cut into Sorghum vulgare Pers. fruit block, Fructus Fici block, emblic sub-block, indigo fruit block, rubber fruit block, calophyllum inophyllum block, sapodilla block after washing, takes 10kg's
Sorghum vulgare Pers. fruit block, the Fructus Fici block of 1kg, the emblic sub-block of 1kg, the indigo fruit block of 1kg, 1kg rubber fruit block, the calophyllum inophyllum block of 1kg,
The sapodilla block mix homogeneously of 1kg, prepares mixing raw material, the mixing raw material of 10kg is placed in the alcoholic strength of 40kg be 72% white
Wine is carried out soak 18 days, soak and after terminating, be filtrated to get soaking wine, mixing raw material, mixing raw material is drained, puts into beater
Middle making beating, and in 10L serosity, add the citric acid of the sodium ascorbate of 1000mg, 400mg, stir, prepare Sorghum vulgare Pers. fruit
Serosity；
B. enzymolysis: add the pectase of 0.01kg, the cellulase of 0.007kg, the egg of 0.003kg in 10kg Sorghum vulgare Pers. pulp liquid
White enzyme, stirs, and carries out complex enzyme hydrolysis in the environment of 52 DEG C, stands 4h；
C. allotment: adding xylitol in the Sorghum vulgare Pers. pulp liquid after enzymolysis, regulation serosity sugar content is 35%, adds citric acid and adjusts
Whole total acid content, at 1.5mg/100ml, prepares mixed liquor；
D. activated yeast: maltose is deployed into the sugar juice that concentration is 14%, is cooled to 33 DEG C after boiling, in 10kg sugar juice
Add the active dry yeast of 1kg, stir, after placing 35min, prepare yeast activated liquid；
E. fermentation: add 1.8kg yeast activated liquid, the kudzuvine root juice of 1kg, the water chestnut juice of 1kg, the horse of 1kg in 10kg mixed liquor
Bitterroot juice, the Amaranthus retroflexus juice of 1kg, the Sorghum vulgare Pers. powder of 1kg, the peameal of 1kg, the wheat bran of 1kg, temperature control at 27 DEG C, mixed liquor wine
When essence concentration reaches 26% volume ratio, stop fermentation, prepare Sorghum vulgare Pers. fruit wine base；
F. mixing: take soaking wine 5kg in step A, the Sorghum vulgare Pers. in step E fruit wine base 4kg, applejack 0.5kg, fructus momordicae wine
0.5kg, mix homogeneously, prepare Sorghum vulgare Pers. fruit mixing wine；
G. aging: use microwave-assisted cold treatment to accelerate rice wine aging, microwave frequency 900MHz, cold treatment Sorghum vulgare Pers. fruit mixing wine
10 days time, temperature 4 DEG C；
H. clarification filtration: add the caramel of the kieselguhr of 0.008kg, 0.004kg in the 10kg Sorghum vulgare Pers. fruit mixing wine after aging
Color, stands 16h after stirring, prepare Sorghum vulgare Pers. fruit health fruit after filtration；
I. fill sterilization: by the Sorghum vulgare Pers. fruit health fruit fill under sterile vacuum environment after clarification filtration, by the height after fill
Fine strain of millet fruit health fruit, at the water bath with thermostatic control sterilization 6min of 90 DEG C, prepares Sorghum vulgare Pers. fruit health fruit.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewage process of a Sorghum vulgare Pers. fruit health fruit, it is characterised in that employing following steps:
A. pretreatment of raw material: select the Sorghum vulgare Pers. fruit of maturation, Cerasus humilis Bunge, thorn JIAOGUA, Garbo fruit, Niuganguo, be cut into 1cm after cleaning3Height
Fine strain of millet fruit block, Cerasus humilis Bunge block, thorn JIAOGUA block, Garbo fruit block, Niuganguo block, take Sorghum vulgare Pers. fruit block, the Cerasus humilis Bunge block of 2kg, the thorn of 2kg of 10kg
JIAOGUA block, Garbo fruit block, the Niuganguo block mix homogeneously of 1kg of 1kg, prepare mixing raw material, be placed in by the mixing raw material of 10kg
The alcoholic strength of 35kg be 65% Chinese liquor in carry out soaking 18 days, soak and after terminating, be filtrated to get soaking wine, mixing raw material, will be mixed
Conjunction raw material drains, put in beater pull an oar, and add in 10L serosity the sodium ascorbate of 1200mg, 500mg lay particular stress on Asia
Potassium sulfate, stirs, and prepares Sorghum vulgare Pers. pulp liquid；
B. enzymolysis: add the cellulase of the pectase of 0.008kg, 0.005kg in 10kg Sorghum vulgare Pers. pulp liquid, stir,
The environment of 43 DEG C carries out complex enzyme hydrolysis, stands 7h；
C. allotment: adding maltodextrin in the Sorghum vulgare Pers. pulp liquid after enzymolysis, regulation serosity sugar content is 32%, adds malic acid
Adjustment total acid content, at 1.2mg/100ml, prepares mixed liquor；
D. activated yeast: fructose is deployed into the sugar juice that concentration is 12%, is cooled to 20 DEG C after boiling, in 10kg sugar juice
Add the active dry yeast of 0.9kg, stir, after placing 25min, prepare yeast activated liquid；
E. fermentation: add 1.5kg yeast activated liquid, the Fructus Crataegi juice of 1kg, the polygonatum odoratum juice of 1kg, the fish of 1kg in 10kg mixed liquor
Raw meat grass juice factor, the jerusalem artichoke juice of 1kg, temperature control is at 35 DEG C, when mixed liquor alcohol concentration reaches 27% volume ratio, stops fermentation, prepares height
Fine strain of millet fruit wine base；
F. mixing: take soaking wine 6.5kg in step A, the fruit wine base 3.5kg of the Sorghum vulgare Pers. in step E, mix homogeneously, prepare Sorghum vulgare Pers.
Fruit mixing wine；
G. aging: by Sorghum vulgare Pers. fruit mixing wine aging 65 days under 4 DEG C of environment, use siphonage to remove precipitate during aging；
H. clarification filtration: add the fish glue of the kieselguhr of 0.006kg, 0.014kg in the 10kg Sorghum vulgare Pers. fruit mixing wine after aging,
Stand 10h after stirring, after filtration, prepare Sorghum vulgare Pers. fruit health fruit；
I. fill sterilization: by the Sorghum vulgare Pers. fruit health fruit fill under sterile vacuum environment after clarification filtration, by the height after fill
Fine strain of millet fruit health fruit, at the water bath with thermostatic control sterilization 7min of 86 DEG C, prepares Sorghum vulgare Pers. fruit health fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734945.5A CN106318821A (en) | 2016-08-28 | 2016-08-28 | Brewing technology of Fragaria orientalis Losinsk healthy fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610734945.5A CN106318821A (en) | 2016-08-28 | 2016-08-28 | Brewing technology of Fragaria orientalis Losinsk healthy fruit wine |
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| CN201610734945.5A Withdrawn CN106318821A (en) | 2016-08-28 | 2016-08-28 | Brewing technology of Fragaria orientalis Losinsk healthy fruit wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107118891A (en) * | 2017-06-25 | 2017-09-01 | 张俊辉 | A kind of brewing method of calcium fruit hawthorn health fruit |
| CN107488550A (en) * | 2017-09-27 | 2017-12-19 | 程龙凤 | The brewage process of miracle fruit health fruit |
| CN108410635A (en) * | 2018-05-22 | 2018-08-17 | 百色学院 | A kind of brewing method of holy girl's fruit fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830619A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Brewing process of kumquat fruit wine |
-
2016
- 2016-08-28 CN CN201610734945.5A patent/CN106318821A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830619A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Brewing process of kumquat fruit wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107118891A (en) * | 2017-06-25 | 2017-09-01 | 张俊辉 | A kind of brewing method of calcium fruit hawthorn health fruit |
| CN107488550A (en) * | 2017-09-27 | 2017-12-19 | 程龙凤 | The brewage process of miracle fruit health fruit |
| CN108410635A (en) * | 2018-05-22 | 2018-08-17 | 百色学院 | A kind of brewing method of holy girl's fruit fruit wine |
| CN108410635B (en) * | 2018-05-22 | 2020-03-31 | 百色学院 | Brewing method of cherry tomato fruit wine |
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