CN106434093A - Stomach-nourishing wild strawberry and grape sparkling wine and preparation method thereof - Google Patents

Abstract

The invention discloses a stomach-nourishing wild strawberry and grape sparkling wine. The stomach-nourishing wild strawberry and grape sparkling wine is prepared from, by weight, 100-120 parts of wild strawberries, 50-60 parts of cabernet sauvignon, 6-8 parts of black jujube, 8-10 parts of cherries, 3-5 parts of yam, 4-6parts of glutinous rice, 1-2parts of basil seeds, 2-3parts of black tea powder, a proper amount of macerating enzyme and aroma-producing active dry yeast and a proper amount of red wine yeast and compound clarifying agent. Multiple raw materials having stomach-nourishing and spleen-invigorating effects are added, so that the sparkling wine is rich and comprehensive in nutrition and remarkable in health-care effect, the finished product sparkling wine is ruby red or purple red, clear, transparent and full-bodied, has a red and bright color and luster, has rich bubbles, a pure and soft taste, palatable sourness and sweetness and a long aftertaste after being poured into glasses and integrates a full-bodied fruity flavor and an elegant bouquet, the alcoholic strength is 6-12% vol, a carbon dioxide pressure (20 DEGC) is 0.1-0.4 MPa, and the stomach-nourishing wild strawberry and grape sparkling wine can cater to the demand for food safety, nutrition and health of modern people.

Description

A kind of nourishing the stomach wild strawberry grape fizz and preparation method thereof

Technical field

The present invention relates to health fruit technical field, more particularly, to a kind of nourishing the stomach wild strawberry grape fizz and its preparation side Method.

Background technology

China is fraises des bois resource country the abundantest in the world, and fraises des bois are rose family Fragaria, fruit ruby Succulence, soft texture, sour-sweet moderate, fragrant odour, rich in nutrient contents such as amino acid, minerals and vitamins, are more rich in phenol The active skull cap components such as acid, anthocyanidin, flavonoids, have stronger anti-oxidant and Scavenging ability, improve immunity of organism, Improve the effects such as hormone metabolism, anti-aging, to preventing and treating artery sclerosis, coronary heart disease has good curative effect, it is high to be that one kind has The natural berry of healthy nutritive value.

But wild strawberry fresh fruit market supply cycle is short, storage are difficult, perishable, it is unfavorable for transporting for long-distance, only by eating meeting raw The serious development restricting wild strawberry industry, the industry therefore producing fruit wine with wild strawberry for raw material is arisen at the historic moment, wild strawberry fruit Wine be with fresh wild strawberry berry for raw material cleaned, broken, fermentation, ageing form, its beautiful in colour, mellow in taste, be The fruit wine that a kind of depth is liked by consumer, occurs in that various wild strawberry fruit wine brands now on the market, but with wild strawberry Produce the brand but no one of fizz for raw material.

Fizz belongs to a type in grape wine, and Cabernet Sauvignon is the improved seeds of traditional fermentation red wine, by red rosy clouds The claret that pearl is brewed, has light ruby red, clear, gives off a strong fragrance, the features such as flavour is mellow.Chinese invention patent CN104789403A provides a kind of brewing method of fresh no sulphur raspberry grape fizz, and wherein aging process takes 30-60 My god, long the production cycle, relatively costly, it is unfavorable for mass producing, provide a kind of with short production cycle, nutritive value for this present invention Height, durable lather, give off a strong fragrance, health strawberry grape fizz that wine body is full and its production technology.

Content of the invention

The present invention is to make up the deficiencies in the prior art, providing a kind of nourishing the stomach wild strawberry grape fizz and its preparation side Method.

The present invention is achieved by the following technical solutions：

A kind of nourishing the stomach wild strawberry grape fizz, is made up of the raw material of following weight parts：

Wild strawberry 100-120, Cabernet Sauvignon 50-60, smoked jujube 6-8, cherry 8-10, Chinese yam 3-5, glutinous rice 4-6, basil seed 1-2, black tea Powder 2-3, maceraring enzyme and appropriate aroma-producing active dry yeast, red wine yeast and appropriate compound clarifier；

Described compound clarifier is made up of the mixing of shitosan, bentonite and crospovidone.

A kind of described nourishing the stomach wild strawberry grape foaming method for preparing medicated wine, comprises the following steps：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The quick-frozen preservation of high-quality berry arrived, quick-thawing when needing, cleaned with clear water impurity elimination, add mixing berry gross mass 8-12% pure Water purification, is passed through 20-30mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）After fresh smoked jujube is cleaned, stoning, cherry go to obstruct stoning, Chinese yam peeled wash after cleaning, and all mix, chilled Fruit powder is obtained after drying, ultramicro grinding；Glutinous rice, basil seed are picked miscellaneous and clean, is soaked with clear water and leach raw material after 6-8 hour, with Frying pan is sent in black tea powder mixing, and small fire stir-fries to ripe perfume (or spice), and take the dish out of the pot cooling, and grog obtains frying powder after ultramicro grinding；

（3）By above-mentioned pulp, fruit powder, fry powder mixing, add gross weight 0.1-0.2% maceraring enzyme and the raw fragrant activity of 0.3-0.4% is dry Yeast, enzyme and yeast dissolve before use in 8-10 times of 2-3% liquid glucose, activate 50-60 minute at 32-38 DEG C, send into and send out In fermentation tank, enzymatic hydrolysis and fermentation at 15-20 DEG C, after 2-3 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18-20 ° of Bx, add 6-8g/L oak chip, in ultrasonic power 120- Old 20-25 minute is urged, instantaneous sterilization goes out the enzyme 6-9 second at 120-130 DEG C, mistake after cooling under the conditions of 180W, temperature 25-30 DEG C Filter, adds gross weight 0.2-0.3% red wine yeast, and yeast is dissolved with 8-10 times of 2-3% liquid glucose, activates at 32-38 DEG C 50-60 minute, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01-0.02MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8-10 DEG C, works as residual sugar It is down to, during 5-6%, tank pressure is risen to 0.25-0.35MPa, product temperature rises to 10-12 DEG C and continues fermentation, when residual sugar is down to 0.4-0.5% With per hour 0.1 DEG C of speed, product temperature is down to -2 DEG C and terminates fermentation, schlempe is discharged in centrifugation after maintaining this product temperature 1-3 days, The former wine obtaining ageing 20-30 days at -2 DEG C；

（6）By shitosan, the bentonite and crospovidone expanded 10-12 hour of 8-10 times of 60-70 DEG C of water dissolves, cooling Enter in the good former wine of ageing in carbon-dioxide protecting lower band press pump afterwards, clarify 10-15 days, after diatomite filtration, plate-type filtering Send into for being depressed in former wine tank bottom pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, through film essence after 10-12 hour Filter carries out aseptic isobar filling, obtains finished product fizz.

A kind of described nourishing the stomach wild strawberry grape foaming method for preparing medicated wine, described step（6）Middle compound clarifier addition： Shitosan 2-2.2g/L, bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.

Compared with prior art, it is an advantage of the invention that：

The present invention, by wild strawberry and Cabernet Sauvignon mixing making beating, makes pulp firm in the one time fermentation stage using enzymatic hydrolysis and fermentation combination process Beginning just has yeast flora and occupies leading advantage, and creates great amount of carbon dioxide, serves suppression miscellaneous bacteria breeding Effect so that sulfur dioxide addition is reduced to below 30mg/L, and traditional handicraft the after-ripening stage be anti-oxidation, wine clarify, The sulfur dioxide of 50-80mg/L need to be added during storage, not only have impact on wine body quality also compromise healthy；Using maceraring enzyme Crushing juice rate can be significantly improved, it digests optimum temperature 40-50 DEG C, but can affect quality and the fragrance of wine, so reducing enzymolysis Temperature and prolongation enzymolysis time, have reached hydrolysis result while protecting pulp color and luster and fragrance again, because carbon dioxide produces The raw liquid effect of seething makes pulp constantly refine, and enzyme more can act on plant cell, improves crushing juice rate, increased Anthocyanin content, in the alcoholic strength highest of 15-20 DEG C of bottom fermentation, is carried out with fermentation, and in wine, total phenol and general flavone content be gradually Increase, in sweat, the material such as the amino acid of generation, polysaccharide makes the fruital of wine stronger；Add oak chip and use ultrasonic wave Carry out urging old process, in wine body, part organic acid carries out esterification, in wine body, total acidity reduces, total ester content significantly improves, Shorten the ageing time of wine body while improving wine body colour pool, fragrance, mouthfeel, fizz brewing period shortens, produces into Freshness is improve while this reduction；Using high-temperature instantaneous sterilization go out enzyme come for secondary fermentation create pure-blood ferment condition, Avoid miscellaneous bacteria to participate in fermentation for a long time and bring harmful effect to the mouthfeel of wine body and stably；Secondary fermentation adopts low temperature band pressure Ferment, the content kept stable of total phenol, general flavone and anthocyanin in wine, compared with normal temperature fermentation, fermentation period is long, but retains The intrinsic flavor substance of raw material, produces more more preferable flavor substances, fragrance is stronger, mouthfeel is more aromatic, vinosity again As clear as crystal, vinosity is soft simple and elegant；Using shitosan, bentonite and crospovidone compound clarifier, shitosan is sky Right cationic flocculant, its strand has amino, hydroxy functional group, is dissolved in dilute acid soln, hydrogen ion and amino knot Close and form positively charged molecule and the effect of negatively charged particulate in solution, make to cause the muddy protein of wine liquid, pectin, list The colloidal particles such as peaceful are flocculated and precipitate, and crospovidone is Polymer Synthesizing polymer, by hydrogen bond and wine body Middle Polyphenols, carboxylic acid complexing, have stronger suction-operated, bentonite is a kind of negatively charged clay to small-molecule substance, main Adsorb positively charged molecule such as protein, also can absorbing phenolic material and protein complex, fizz is through compound clear Clear agent has substantial amounts of flocky precipitate to generate and settle rapidly after processing, the sediment of generation is more solid, can be easily separated, clarification Effect is significant is used alone better than three kinds of fining agents, and the fizz after clarification has good stability and organoleptic quality, printing opacity Rate is high.The present invention with the addition of multiple raw materials with nourishing stomach and spleen effect, make in fizz nutritious comprehensively, health-care effect shows Write, finished product fizz is in ruby red or aubergine, color and luster glow, as clear as crystal, wine body are plentiful, in injection cup steam bubble enrich, Flavour is pure, sour and sweet palatability, mouthfeel are soft, aftertaste is long, and strong fruital and simple and elegant aroma combine together, and alcoholic strength is 6- 12%vol, pressure carbon dioxide are（20℃）0.1-0.4MPa, can cater to that modern people are safe to food, nutrient health need Ask, there are higher added value and good market prospects.

Specific embodiment

A kind of nourishing the stomach wild strawberry grape fizz, is by following weight（Jin）Raw material make：

Wild strawberry 100, Cabernet Sauvignon 50, smoked jujube 6, cherry 8, Chinese yam 3, glutinous rice 4, basil seed 1, black tea powder 2, maceraring enzyme and raw perfume are lived Property dry ferment is appropriate, red wine yeast and appropriate compound clarifier；

Described compound clarifier is made up of the mixing of shitosan, bentonite and crospovidone.

A kind of described nourishing the stomach wild strawberry grape foaming method for preparing medicated wine, comprises the following steps：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The quick-frozen preservation of high-quality berry arrived, quick-thawing when needing, cleaned with clear water impurity elimination, add mixing berry gross mass 8% pure Water, is passed through 20mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）After fresh smoked jujube is cleaned, stoning, cherry go to obstruct stoning, Chinese yam peeled wash after cleaning, and all mix, chilled Fruit powder is obtained after drying, ultramicro grinding；Glutinous rice, basil seed are picked miscellaneous clean, after being soaked 6 hours with clear water, leach raw material, and red Frying pan is sent in tea powder mixing, and small fire stir-fries to ripe perfume (or spice), and take the dish out of the pot cooling, and grog obtains frying powder after ultramicro grinding；

（3）By above-mentioned pulp, fruit powder, fry powder mixing, add gross weight 0.1% maceraring enzyme and 0.3% aroma-producing active dry yeast, enzyme and Yeast dissolves before use in 8 times of 2% liquid glucose, activates 50 minutes at 32 DEG C, sends in fermentation tank, digests at 15 DEG C Fermentation, after 2 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18 ° of Bx, add 6g/L oak chip, in ultrasonic power 120W, temperature 25 Urge under the conditions of DEG C old 20 minutes, at 120 DEG C, instantaneous sterilization goes out enzyme 6 seconds, cooled and filtered adds gross weight 0.2% red wine Yeast, yeast is dissolved with 8 times of 2% liquid glucose, activates 50 minutes at 32 DEG C, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8 DEG C, when residual sugar is down to 5% Tank pressure is risen to 0.25MPa, product temperature rises to 10 DEG C and continues fermentation, will with per hour 0.1 DEG C of speed when residual sugar is down to 0.4% Product temperature is down to -2 DEG C and is terminated fermentation, maintains centrifugation discharge schlempe, the former wine the obtaining ageing 20 at -2 DEG C after 1 day of this product temperature My god；

（6）By expanded 10 hours of 8 times of 60 DEG C of water dissolves of shitosan, bentonite and crospovidone, in dioxy after cooling Change carbon protection lower band press pump enters in the good former wine of ageing, clarifies 10 days, sends into former for being depressed into after diatomite filtration, plate-type filtering In wine tank bottom pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, carry out through film strainer aseptic etc. after 10 hours Pressure is filling, obtains finished product fizz.

A kind of described nourishing the stomach wild strawberry grape foaming method for preparing medicated wine, described step（6）Middle compound clarifier addition： Shitosan 2g/L, bentonite 4.9g/L, crospovidone 0.7g/L.

Claims (3)

1. a kind of nourishing the stomach wild strawberry grape fizz is it is characterised in that be made up of the raw material of following weight parts：

Wild strawberry 100-120, Cabernet Sauvignon 50-60, smoked jujube 6-8, cherry 8-10, Chinese yam 3-5, glutinous rice 4-6, basil seed 1-2, black tea Powder 2-3, maceraring enzyme and appropriate aroma-producing active dry yeast, red wine yeast and appropriate compound clarifier；

Described compound clarifier is made up of the mixing of shitosan, bentonite and crospovidone.

2. a kind of nourishing the stomach wild strawberry grape foaming method for preparing medicated wine as claimed in claim 1 is it is characterised in that include following walking Suddenly：

（1）Carry out artificial separation in time by after fresh wild strawberry and Cabernet Sauvignon harvesting, choose decayed fruit, disease fruit, immature fruit, obtain The quick-frozen preservation of high-quality berry arrived, quick-thawing when needing, cleaned with clear water impurity elimination, add mixing berry gross mass 8-12% pure Water purification, is passed through 20-30mg/L sulfur dioxide crushing and beating, obtains pulp；

（2）After fresh smoked jujube is cleaned, stoning, cherry go to obstruct stoning, Chinese yam peeled wash after cleaning, and all mix, chilled Fruit powder is obtained after drying, ultramicro grinding；Glutinous rice, basil seed are picked miscellaneous and clean, is soaked with clear water and leach raw material after 6-8 hour, with Frying pan is sent in black tea powder mixing, and small fire stir-fries to ripe perfume (or spice), and take the dish out of the pot cooling, and grog obtains frying powder after ultramicro grinding；

（3）By above-mentioned pulp, fruit powder, fry powder mixing, add gross weight 0.1-0.2% maceraring enzyme and the raw fragrant activity of 0.3-0.4% is dry Yeast, enzyme and yeast dissolve before use in 8-10 times of 2-3% liquid glucose, activate 50-60 minute at 32-38 DEG C, send into and send out In fermentation tank, enzymatic hydrolysis and fermentation at 15-20 DEG C, after 2-3 days liquid turn clearly, centrifugal filtration when the smell of fruits is very sweet, obtain one time fermentation liquid；

（4）Adjust pol in above-mentioned one time fermentation liquid and, to 18-20 ° of Bx, add 6-8g/L oak chip, in ultrasonic power 120- Old 20-25 minute is urged, instantaneous sterilization goes out the enzyme 6-9 second at 120-130 DEG C, mistake after cooling under the conditions of 180W, temperature 25-30 DEG C Filter, adds gross weight 0.2-0.3% red wine yeast, and yeast is dissolved with 8-10 times of 2-3% liquid glucose, activates at 32-38 DEG C 50-60 minute, sends in fermentation tank；

（5）Adjusting tank pressure in fermentation tank is that 0.01-0.02MPa, product temperature carry out the fermentation with pressure of secondary low temperature for 8-10 DEG C, works as residual sugar It is down to, during 5-6%, tank pressure is risen to 0.25-0.35MPa, product temperature rises to 10-12 DEG C and continues fermentation, when residual sugar is down to 0.4-0.5% With per hour 0.1 DEG C of speed, product temperature is down to -2 DEG C and terminates fermentation, schlempe is discharged in centrifugation after maintaining this product temperature 1-3 days, The former wine obtaining ageing 20-30 days at -2 DEG C；

（6）By shitosan, the bentonite and crospovidone expanded 10-12 hour of 8-10 times of 60-70 DEG C of water dissolves, cooling Enter in the good former wine of ageing in carbon-dioxide protecting lower band press pump afterwards, clarify 10-15 days, after diatomite filtration, plate-type filtering Send into for being depressed in former wine tank bottom pressure identical bright beer tank, maintain tank pressure and -2 DEG C of product temperatures constant, through film essence after 10-12 hour Filter carries out aseptic isobar filling, obtains finished product fizz.

3. a kind of nourishing the stomach wild strawberry grape foaming method for preparing medicated wine as claimed in claim 2 is it is characterised in that described step（6） Middle compound clarifier addition：Shitosan 2-2.2g/L, bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.