CN106350355A - Kadsura coccineafruit juice wine and preparation method thereof - Google Patents
Kadsura coccineafruit juice wine and preparation method thereof Download PDFInfo
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- CN106350355A CN106350355A CN201610766452.XA CN201610766452A CN106350355A CN 106350355 A CN106350355 A CN 106350355A CN 201610766452 A CN201610766452 A CN 201610766452A CN 106350355 A CN106350355 A CN 106350355A
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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
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Abstract
The invention discloses kadsura coccinea fruit juice wine and a preparation method thereof. The preparation method comprises the following steps: washing kadsura coccinea as a raw material, smashing, fermenting, blending, refined-precipitating and refined-filtering to finally prepare a finished product of kadsura coccinea fruit juice wine. The kadsura coccinea fruit juice wine and the preparation method thereof have the beneficial effects that active ingredients in kadsura coccinea are kept to a great degree, the wine is dark red, clear and transparent, mellow in mouth feel, pure and mild and soft, fresh and sweet, fresh in aroma and rich in fruity flavor, meanwhile the process is simple and the fermentation yield is high.
Description
Technical field
The present invention relates to a kind of preparation method of wine, particularly to a kind of Bu Funa wine and preparation method thereof.
Background technology
Bu Funa also known as Kadsura coccinea (Lem.) A.C. Smith, Caulis Kadsurae Coccineae, belong to the wooden evergreen liana of Magnoliaceae Schizandra, are that Seedling, Dong etc. are few
A kind of medicine-food two-purpose valuable ingredient of Chinese medicine that number nationality uses till today over the past thousands of years.Bu Funa fruit fruit shape is peculiar, sarcocarp is fragrant and sweet, is rich in
Anthocyanin and polyphenol.Every 100g fresh fruit contains zn1.04mg, fe5.03mg, ca150mg, vc27.57mg, total acid 0.52%, total sugar
6.16%th, crude protein 4.47%, belongs to edible safety fruit, nutrition is higher with medical value, have the Fructus Alpiniae Oxyphyllae that clears away heart-fire, enrich blood foster
Face, anti-curing cancers effect, are steep in wine with its peel, color is scarlet, aromatic alcohol just, often drink it, can hair color skin moistening, building body.
Bu Funa fruit has eaten tradition raw in south China area, but so far also not with regard to fermented type Bu Funa fruit wine
Clearly report.In view of this, the special proposition present invention.
Content of the invention
The goal of the invention of the present invention is to provide the high Bu Funa wine of a kind of process is simple, fermentation yield and its preparation
Method, the Bu Funa wine that the method is obtained not only largely remains the effective ingredient in Bu Funa fruit, Er Qiese
Pool, mouthfeel are good.
The goal of the invention of the present invention to be realized by technical scheme below:
A kind of preparation method of Bu Funa wine, it through over cleaning, crushes, ferments, hooking with Bu Funa fruit as raw material
Convert, essence is sunk and fine straining each operation, last finished product Bu Funa wine.
Further, described matting is: (1) adopts the liquor natrii hypochloritises of 2-5 ‰, flowing washing Bu Funa fruit
10-15min, removes fruit top layer attachment and remaining pistil, picks out cull fruit simultaneously；(2) adopt clear water spray time chlorine
Bu Funa fruit after acid sodium solution flowing washing, then drains the water.
Further, described broken process is: the Bu Funa fruit after cleaning and water are put into by weight 30-50:10-20
Rustless steel sieve be 3 mm pore size disintegrating machine in crushed, get Bu Funa pulp liquid.
Further, described fermentation procedure divides three phases:
(1) first stage fermentation:
A Bu Funa pulp liquid is put in jar fermenter by (), and stir, then under conditions of temperature is for 20-30 DEG C
Fermented, and every stirring in 4 hours once；
B () treats fermentation 30-36 hour in step (a), add the sucrose of Bu Funa fruit weight 3-5%, after stirring,
Temperature continues fermentation under conditions of being 20-30 DEG C, and every stirring in 24 hours once；
C () treats fermentation 60-70 hour in step (b), add the sucrose of Bu Funa fruit weight 3-5% again, stir
Afterwards, continue fermentation under conditions of temperature is for 20-30 DEG C, after fermentation 100-120 hour, complete first stage fermentation；
(2) second stage fermentation: the wine after first stage fermentation procedure is filtered, then by the wine after filtering in temperature
Continue fermentation 30-50 days under conditions of 12-18 DEG C；
(3) phase III fermentation: the wine after second stage fermentation procedure is carried out supernatant, and instantaneous after being filtered with kieselguhr
Sterilizing, then continues fermentation three months under conditions of temperature 18-28 DEG C, that is, completes whole fermentation procedure.
Further, in second stage fermentation, it is more than 30000 turns/min's using continuous plate filter or rotating speed
Centrifugal separator is filtered.
Further, described blend operation by: by the depth of the color of the produced wine of different batches and the sense of taste sour-sweet come
Specifically blend out the wine base of different color and lusters and mouthfeel；With sweet with sour mediation, with dark with thin shade and.
Further, described smart heavy operation is: phytic acid is added in the wine base after blending and stirs, described phytic acid
Addition accounts for the 0.2-0.4% blending rear wine base weight.
Further, described fine straining operation is: using microfiltration membrane aperture be 2 × 10-8-1×10-5Micropore membrane filtration
Device carries out fine straining, fill after fine straining.
Present invention also offers the Bu Funa wine that a kind of preparation method by above-mentioned copper Bu Funa wine is prepared.
Compared with prior art, the invention has the beneficial effects as follows:
The preparation method of the Bu Funa wine in the present invention be make under appropriate conditions Bu Funa fruit obtain fully, close
It is ensured that the effective ingredient in fruit obtains maximum reservation, so that fruit wine has, wine body is dark red, it is saturating to clarify for the fermentation of physics and chemistry
Bright, mellow in taste, alcohol and soft, fresh and sweet, the features such as aroma is pure and fresh, the smell of fruits is very sweet, higher yield can also be obtained.
Specific embodiment
Below the technical scheme in the present invention is clearly and completely described it is clear that described embodiment is only
Therein several embodiments of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of not making creative work, broadly falls into the model of present invention protection
Enclose.
Embodiment 1:
A kind of preparation method of Bu Funa wine, it through over cleaning, crushes, ferments, hooking with Bu Funa fruit as raw material
Convert, essence is heavy and the operation of fine straining, finally obtains finished fabric good fortune Na wine.
1) clean: (1) adopts 3 ‰ liquor natrii hypochloritises, flowing washing Bu Funa fruit 12min, removes fruit top layer attached
Thing and remaining pistil, pick out cull fruit simultaneously；(2) Bu Fu after adopting clear water to spray liquor natrii hypochloritises' flowing washing
Na Guo, then drains the water.
2) crush: it is 3 mm pore size that the Bu Funa fruit after cleaning and water are put into rustless steel sieve by weight 40:15
Crushed in disintegrating machine, get Bu Funa pulp liquid.
3) ferment:
(1) first stage fermentation:
A Bu Funa pulp liquid is put in jar fermenter by (), and stir, then with no under conditions of temperature is 25 DEG C
Mycoderma sealing and fermenting, and every stirring in 4 hours once；
B () treats fermentation 33 hours in step (a), add the sucrose of Bu Funa fruit weight 4%, after stirring, in temperature
For continuing fermentation with aseptic film phonograph seal under conditions of 25 DEG C, and every stirring in 24 hours once；
C () treats fermentation 65 hours in step (b), add the sucrose of Bu Funa fruit weight 4% again, after stirring,
Temperature continues fermentation with aseptic film phonograph seal under conditions of being 25 DEG C, and fermentation completes first stage fermentation after 110 hours；
(2) second stage fermentation: the wine after first stage fermentation procedure is filtered with continuous plate filter, then will
Wine after filtration continues fermentation 40 days under conditions of 15 DEG C of temperature；
(3) phase III fermentation: the wine after second stage fermentation procedure is carried out supernatant, and instantaneous after being filtered with kieselguhr
Sterilizing, then continues fermentation three months under conditions of 22 DEG C of temperature, that is, completes whole fermentation procedure.
4) blend: by the depth of different batches produced wine color and the sour-sweet of the sense of taste specifically to blend out different color and lusters and
The wine base of mouthfeel；With sweet with sour mediation, with dark with thin shade and.
5) essence is heavy: phytic acid is added in the wine base after blending and stirs, the addition of described phytic acid accounts for former after blending
The 0.3% of wine weight.
6) fine straining: using microfiltration membrane aperture be 2 × 10-6Micropore membrane filter carry out fine straining, fill after fine straining.
Embodiment 2:
A kind of preparation method of Bu Funa wine, it through over cleaning, crushes, ferments, hooking with Bu Funa fruit as raw material
Convert, essence is heavy and the operation of fine straining, finally obtains finished fabric good fortune Na wine.
1) clean: (1) adopts 2 ‰ liquor natrii hypochloritises, flowing washing Bu Funa fruit 10min, removes fruit top layer attached
Thing and remaining pistil, pick out cull fruit simultaneously；(2) Bu Fu after adopting clear water to spray liquor natrii hypochloritises' flowing washing
Na Guo, then drains the water.
2) crush: it is 3 mm pore size that the Bu Funa fruit after cleaning and water are put into rustless steel sieve by weight 50:20
Crushed in disintegrating machine, get Bu Funa pulp liquid.
3) ferment:
(1) first stage fermentation:
A Bu Funa pulp liquid is put in jar fermenter by (), and stir, then with no under conditions of temperature is 30 DEG C
Mycoderma sealing and fermenting, and every stirring in 4 hours once；
B () treats fermentation 36 hours in step (a), add the sucrose of Bu Funa fruit weight 5%, after stirring, in temperature
For continuing fermentation with aseptic film phonograph seal under conditions of 30 DEG C, and every stirring in 24 hours once；
C () treats fermentation 70 hours in step (b), add the sucrose of Bu Funa fruit weight 3% again, after stirring,
Temperature continues fermentation with aseptic film phonograph seal under conditions of being 30 DEG C, and fermentation completes first stage fermentation after 100 hours；
(2) second stage fermentation: the wine after first stage fermentation procedure is filtered with continuous plate filter, then will
Wine after filtration continues fermentation 50 days under conditions of 12 DEG C of temperature；
(3) phase III fermentation: the wine after second stage fermentation procedure is carried out supernatant, and instantaneous after being filtered with kieselguhr
Sterilizing, then continues fermentation three months under conditions of 28 DEG C of temperature, that is, completes whole fermentation procedure.
4) blend: by the depth of different batches produced wine color and the sour-sweet of the sense of taste specifically to blend out different color and lusters and
The wine base of mouthfeel；With sweet with sour mediation, with dark with thin shade and.
5) essence is heavy: phytic acid is added in the wine base after blending and stirs, the addition of described phytic acid accounts for former after blending
The 0.2% of wine weight.
6) fine straining: using microfiltration membrane aperture be 2 × 10-8Micropore membrane filter carry out fine straining, fill after fine straining.
Embodiment 3:
A kind of preparation method of Bu Funa wine, it through over cleaning, crushes, ferments, hooking with Bu Funa fruit as raw material
Convert, essence is heavy and the operation of fine straining, finally obtains finished fabric good fortune Na wine.
1) clean: (1) adopts 5 ‰ liquor natrii hypochloritises, flowing washing Bu Funa fruit 15min, removes fruit top layer attached
Thing and remaining pistil, pick out cull fruit simultaneously；(2) Bu Fu after adopting clear water to spray liquor natrii hypochloritises' flowing washing
Na Guo, then drains the water.
2) crush: it is 3 mm pore size that the Bu Funa fruit after cleaning and water are put into rustless steel sieve by weight 50:10
Crushed in disintegrating machine, get Bu Funa pulp liquid.
3) ferment:
(1) first stage fermentation:
A Bu Funa pulp liquid is put in jar fermenter by (), and stir, then with no under conditions of temperature is 20 DEG C
Mycoderma sealing and fermenting, and every stirring in 4 hours once；
B () treats fermentation 30 hours in step (a), add the sucrose of Bu Funa fruit weight 3%, after stirring, in temperature
For continuing fermentation with aseptic film phonograph seal under conditions of 20 DEG C, and every stirring in 24 hours once；
C () treats fermentation 60 hours in step (b), add the sucrose of Bu Funa fruit weight 5% again, after stirring,
Temperature continues fermentation with aseptic film phonograph seal under conditions of being 20 DEG C, and fermentation completes first stage fermentation after 130 hours；
(2) second stage fermentation: the centrifugation that the wine rotating speed after first stage fermentation procedure is more than 30000 turns/min divides
Disembark and filtered, then the wine after filtering is continued fermentation 30 days under conditions of 18 DEG C of temperature；
(3) phase III fermentation: the wine after second stage fermentation procedure is carried out supernatant, and instantaneous after being filtered with kieselguhr
Sterilizing, then continues fermentation three months under conditions of 18 DEG C of temperature, that is, completes whole fermentation procedure.
4) blend: by the depth of different batches produced wine color and the sour-sweet of the sense of taste specifically to blend out different color and lusters and
The wine base of mouthfeel；With sweet with sour mediation, with dark with thin shade and.
5) essence is heavy: phytic acid is added in the wine base after blending and stirs, the addition of described phytic acid accounts for former after blending
The 0.4% of wine weight.
6) fine straining: using microfiltration membrane aperture be 1 × 10-5Micropore membrane filter carry out fine straining, fill after fine straining.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of preparation method of Bu Funa wine it is characterised in that: it with Bu Funa fruit as raw material, through over cleaning, broken,
Ferment, blend, essence is sunk and fine straining each operation, last finished product Bu Funa wine.
2. Bu Funa wine according to claim 1 preparation method it is characterised in that: described matting is: (1)
Using the liquor natrii hypochloritises of 2-5 ‰, flowing washing Bu Funa fruit 10-15min, remove fruit top layer attachment and remaining flower
Stamen, picks out cull fruit simultaneously；(2) the Bu Funa fruit after adopting clear water to spray liquor natrii hypochloritises' flowing washing, then drains
Water.
3. Bu Funa wine according to claim 1 and 2 preparation method it is characterised in that: described broken process is:
Bu Funa fruit after cleaning and water are put in the disintegrating machine that rustless steel sieve is 3 mm pore size by weight 30-50:10-20
Crushed, get Bu Funa pulp liquid.
4. Bu Funa wine according to claim 3 preparation method it is characterised in that: described fermentation procedure divides three
Stage:
(1) first stage fermentation:
A Bu Funa pulp liquid is put in jar fermenter by (), and stir, and then carries out under conditions of temperature is for 20-30 DEG C
Fermentation, and every stirring in 4 hours once；
B () treats fermentation 30-36 hour in step (a), add the sucrose of Bu Funa fruit weight 3-5%, after stirring, in temperature
For continuing fermentation under conditions of 20-30 DEG C, and every stirring in 24 hours once；
C () treats fermentation 60-70 hour in step (b), add the sucrose of Bu Funa fruit weight 3-5% again, after stirring,
Temperature continues fermentation under conditions of being 20-30 DEG C, complete first stage fermentation after fermentation 100-120 hour；
(2) second stage fermentation: the wine after first stage fermentation procedure is filtered, then by the wine after filtering in temperature 12-
Continue fermentation 30-50 days under conditions of 18 DEG C；
(3) phase III fermentation: the wine after second stage fermentation procedure is carried out supernatant, and is instantaneously gone out with after kieselguhr filtration
Bacterium, then continues fermentation three months under conditions of temperature 18-28 DEG C, that is, completes whole fermentation procedure.
5. Bu Funa wine according to claim 4 preparation method it is characterised in that: second stage fermentation in,
Filtered using the centrifugal separator that continuous plate filter or rotating speed are more than 30000 turns/min.
6. Bu Funa wine according to claim 5 preparation method it is characterised in that: described operation of blending is: presses
The depth of color of the produced wine of different batches and the sour-sweet wine base specifically to blend out different color and lusters and mouthfeel of the sense of taste；With sweet
With sour mediation, with dark with thin shade and.
7. Bu Funa wine according to claim 6 preparation method it is characterised in that: the heavy operation of described essence is: will
Phytic acid adds in the wine base after blending and stirs, and the addition of described phytic acid accounts for the 0.2-0.4% blending rear wine base weight.
8. Bu Funa wine according to claim 7 preparation method it is characterised in that: described fine straining operation is: adopts
It is 2 × 10- with microfiltration membrane aperture8-1×10-5Micropore membrane filter carry out fine straining, fill after fine straining.
9. the Bu Funa wine that a kind of preparation method by any one Bu Funa wine in claim 1～8 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610766452.XA CN106350355A (en) | 2016-08-30 | 2016-08-30 | Kadsura coccineafruit juice wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610766452.XA CN106350355A (en) | 2016-08-30 | 2016-08-30 | Kadsura coccineafruit juice wine and preparation method thereof |
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| CN201610766452.XA Pending CN106350355A (en) | 2016-08-30 | 2016-08-30 | Kadsura coccineafruit juice wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041364A (en) * | 2017-12-15 | 2018-05-18 | 张国群 | A kind of production method of Bu Funa fruit drinks |
| CN108949478A (en) * | 2018-08-18 | 2018-12-07 | 贵州黔东南益康农贸电商发展服务有限公司 | A kind of Bu Funa paddy fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1876795A (en) * | 2006-04-19 | 2006-12-13 | 柳元成 | Tortoise whitebait health care wine |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| JP2014217333A (en) * | 2013-05-09 | 2014-11-20 | 敏 宮島 | Beverage production method and packed beverage |
| CN105146578A (en) * | 2015-10-09 | 2015-12-16 | 潮州市华祖工贸有限公司 | Production method of crisp and refreshing meat bars |
| CN105441268A (en) * | 2016-01-04 | 2016-03-30 | 桂林亦元生现代生物技术有限公司 | Kadsura coccinea fermentation-type fruit wine and brewing method thereof |
-
2016
- 2016-08-30 CN CN201610766452.XA patent/CN106350355A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1876795A (en) * | 2006-04-19 | 2006-12-13 | 柳元成 | Tortoise whitebait health care wine |
| JP2014217333A (en) * | 2013-05-09 | 2014-11-20 | 敏 宮島 | Beverage production method and packed beverage |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN105146578A (en) * | 2015-10-09 | 2015-12-16 | 潮州市华祖工贸有限公司 | Production method of crisp and refreshing meat bars |
| CN105441268A (en) * | 2016-01-04 | 2016-03-30 | 桂林亦元生现代生物技术有限公司 | Kadsura coccinea fermentation-type fruit wine and brewing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041364A (en) * | 2017-12-15 | 2018-05-18 | 张国群 | A kind of production method of Bu Funa fruit drinks |
| CN108949478A (en) * | 2018-08-18 | 2018-12-07 | 贵州黔东南益康农贸电商发展服务有限公司 | A kind of Bu Funa paddy fruit wine |
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Application publication date: 20170125 |