CN106434132A - Method for treating fruit juice in production of compound dry berry red wine - Google Patents
Method for treating fruit juice in production of compound dry berry red wine Download PDFInfo
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- CN106434132A CN106434132A CN201610936937.9A CN201610936937A CN106434132A CN 106434132 A CN106434132 A CN 106434132A CN 201610936937 A CN201610936937 A CN 201610936937A CN 106434132 A CN106434132 A CN 106434132A
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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 relates to a fruit juice treatment method and specifically relates to a method for treating fruit juice in the production of compound dry berry red wine. The adopted technical scheme comprises the following steps of: selecting and cleaning mulberries, raspberries, fresh Chinese wolfberries, black Chinese wolfberries, and draining for later use; respectively freezing the drained mulberries and raspberries at 18-25 DEG C to obtain frozen fruits; adding all frozen mulberries into a fermentation tank, adding 1/2 of the frozen raspberries, and sequentially adding red Chinese wolfberries, black Chinese wolfberries and the rest frozen raspberries; spraying automatic-flow fruit juice at the bottom of the fermentation tank into the fermentation tank from the top, so as to promote the berry juice in the fermentation tank to flow out and circulate in the fermentation tank; and after the circulation is finished, adding pectinase for enzymolysis, and after the enzymolysis is finished, regulating the content of sulfur dioxide to 50mg/L-80mgL. By virtue of the method provided by the invention, the fruit juice can be separated without breaking the berries, the content of berry seeds in the fruit juice is low, the fruit juice is easily treated and clarified, and the fermented product has a relatively good taste.
Description
Technical field
The present invention relates to a kind of fruit juice processing method, and in particular to fruit juice process side in a kind of composite pulp fruit dry red wine making
Method.
Background technology
It is raw material using fresh fruit that fruit wine is, in the case of the original nutritional labeling of fruit is preserved, using natural fermentation
Or artificial add yeast to decompose sugar and produce with health care, auxotype wine.Fruit wine is with its unique local flavor and color
Pool, becomes new consumption fashion.The limpid transparent, sour and sweet palatability of fruit wine, mellow pure and free from extraneous odour, with the distinctive virtue of former fruit
Fragrant.Compared with other drinks such as Chinese liquor, medicated beer, the nutritive value of fruit wine is higher, contains substantial amounts of polyphenol, can play in fruit wine
The effect that suppression fat is piled up in human body, it contain needed by human body several amino acids and vitamin B1, B2, vitamin C and ferrum,
The mineral elements such as potassium, magnesium, zinc, although contain ethanol in fruit wine, content and Chinese liquor and wine compare very low, generally
5～10 °, also only 14 ° of highest, suitably drink fruit wine and health is good.But the fruit wine that sells on existing market, greatly
How to be made up of single fruit, taste is relatively single.
When various fruits mixed fermentation is carried out, particularly with berry, thin skin no pit, but have seed, using tradition
When milling process prepares fruit juice, berry crushing juice rate deficiency, juice clarification difficulty, fruit seed is broken after fermentation and smoothly and does not have a strong impact on wine
Mouthfeel, affect wine quality.
Content of the invention
For above-mentioned present situation, the technical problem to be solved in the present invention be provide a kind of directly using fruit in the fermentation tank from
The miscarriage verjuice, fruit juice is circulated, and with the use of sulfur dioxide and pectase, obtains a large amount of clarifications, the method for high-quality fruit juice.
The concrete technical scheme that the present invention takes is：
(1) Feedstock treating：Fructus Mori, Fructus Rubi, medlar fresh fruit, black Fructus Lycii reject bad fruit, the fruit that goes rotten, disease pest fruit respectively,
Clear water is cleaned, standby after draining away the water；The Fructus Mori for draining away the water and Fructus Rubi freeze gelation fruit respectively at -18～-25 DEG C；
(2) feed intake：First all of Fructus Mori are frozen fruit and fermentation tank is all put into, afterwards the 1/2 of input Fructus Rubi total amount, then according to
Secondary put into red Fructus Lycii, Lycium ruthenicum Murr. and remaining Fructus Rubi；
(3) juice：The gravity flow fruit juice of fermenter base is sprayed in fermentation tank from tank deck, promotes the berry in fermentation tank
Fruit juice flows out, and in fermentation tank interior circulation, 5～10 DEG C of 4～6h of circulation, while stream plus Aqueous Solution of Sulfur Dioxide or sulfurous acid are to total
10～30mg/L of content of sulfur dioxide；
(4) digest：After loop ends, add pectinase enzymatic hydrolysis, enzymolysis adjust after terminating content of sulfur dioxide to 50～
80mg/L.
The weight ratio of each raw material is Fructus Mori 20～50%, Fructus Rubi 10～30%, dried fruit of lycium barbarum 5～30%, black Fructus Lycii 1
～20%.
The invention has the beneficial effects as follows：
The method that the present invention is provided can reach the purpose for separating fruit juice, the content of berry seed in fruit juice without broken berry
Thing content is low, and it is easy that juice clarification is processed, and the products taste after fermenting is more preferable.
Specific embodiment
The following examples can make one of ordinary skill in the art that the present invention is more completely understood, but not with any side
Formula limits the present invention.
Embodiment 1
(1) Feedstock treating：Fructus Mori, Fructus Rubi, medlar fresh fruit, black Fructus Lycii reject bad fruit, the fruit that goes rotten, disease pest fruit respectively,
Clear water is cleaned, standby after draining away the water；The Fructus Mori for draining away the water and Fructus Rubi freeze gelation fruit respectively at -18 DEG C；
(2) feed intake：First all of Fructus Mori are frozen fruit and fermentation tank is all put into, afterwards the 1/2 of input Fructus Rubi total amount, then according to
Secondary put into red Fructus Lycii, Lycium ruthenicum Murr. and remaining Fructus Rubi；Here the percentage ratio of each raw material is：Fructus Mori 20%, Fructus Rubi 30%, Chinese holly
Qi 30%, black Fructus Lycii fresh fruit 20%.
(3) juice：The gravity flow fruit juice of fermenter base is sprayed in fermentation tank from tank deck, promotes the berry in fermentation tank
Fruit juice flows out, and in fermentation tank interior circulation, 5 DEG C of circulation 6h, while stream plus Aqueous Solution of Sulfur Dioxide are to total sulfur dioxide content
30mg/L；
(4) digest：After loop ends, pectinase enzymatic hydrolysis are added, enzymolysis adjusts content of sulfur dioxide to 50mg/L after terminating.
Embodiment 2
(1) Feedstock treating：Fructus Mori, Fructus Rubi, medlar fresh fruit, black Fructus Lycii reject bad fruit, the fruit that goes rotten, disease pest fruit respectively,
Clear water is cleaned, standby after draining away the water；The Fructus Mori for draining away the water and Fructus Rubi freeze gelation fruit respectively at -25 DEG C；
(2) feed intake：First all of Fructus Mori are frozen fruit and fermentation tank is all put into, afterwards the 1/2 of input Fructus Rubi total amount, then according to
Secondary put into red Fructus Lycii, Lycium ruthenicum Murr. and remaining Fructus Rubi；Here the percentage ratio of each raw material is：Fructus Mori 50%, Fructus Rubi 30%, Chinese holly
Qi 5%, black Fructus Lycii fresh fruit 15%.
(3) juice：The gravity flow fruit juice of fermenter base is sprayed in fermentation tank from tank deck, promotes the berry in fermentation tank
Fruit juice flows out, and in fermentation tank interior circulation, 10 DEG C of circulation 4h, while stream plus sulfurous acid are to total sulfur dioxide content 10mg/L；
(4) digest：After loop ends, pectinase enzymatic hydrolysis are added, enzymolysis adjusts content of sulfur dioxide to 80mg/L after terminating.
Embodiment 3
(1) Feedstock treating：Fructus Mori, Fructus Rubi, medlar fresh fruit, black Fructus Lycii reject bad fruit, the fruit that goes rotten, disease pest fruit respectively,
Clear water is cleaned, standby after draining away the water；The Fructus Mori for draining away the water and Fructus Rubi freeze gelation fruit respectively at -22 DEG C；
(2) feed intake：First all of Fructus Mori are frozen fruit and fermentation tank is all put into, afterwards the 1/2 of input Fructus Rubi total amount, then according to
Secondary put into red Fructus Lycii, Lycium ruthenicum Murr. and remaining Fructus Rubi；Here the percentage ratio of each raw material is：Fructus Mori 39%, Fructus Rubi 30%, Chinese holly
Qi 30%, black Fructus Lycii fresh fruit 1%.
(3) juice：The gravity flow fruit juice of fermenter base is sprayed in fermentation tank from tank deck, promotes the berry in fermentation tank
Fruit juice flows out, and in fermentation tank interior circulation, 7 DEG C of circulation 5h, while stream plus sulfurous acid are to total sulfur dioxide content 20mg/L；
(4) digest：After loop ends, pectinase enzymatic hydrolysis are added, enzymolysis adjusts content of sulfur dioxide to 65mg/L after terminating.
Claims (2)
1. fruit juice processing method during a kind of composite pulp fruit dry red wine makes, it is characterised in that：Described method is comprised the following steps：
(1) Feedstock treating：Fructus Mori, Fructus Rubi, medlar fresh fruit, black Fructus Lycii reject bad fruit, the fruit that goes rotten, disease pest fruit, clear water respectively
Clean, standby after draining away the water；The Fructus Mori for draining away the water and Fructus Rubi freeze gelation fruit respectively at -18～-25 DEG C；
(2) feed intake：First all of Fructus Mori are frozen fruit and fermentation tank is all put into, put into the 1/2 of Fructus Rubi total amount afterwards, then throw successively
Enter red Fructus Lycii, Lycium ruthenicum Murr. and remaining Fructus Rubi；
(3) juice：The gravity flow fruit juice of fermenter base is sprayed in fermentation tank from tank deck, promotes the berry juice in fermentation tank
Flow out, and in fermentation tank interior circulation, 5～10 DEG C of 4～6h of circulation, while stream plus Aqueous Solution of Sulfur Dioxide or sulfurous acid are to total dioxy
Change 10～30mg/L of sulfur content；
(4) digest：After loop ends, pectinase enzymatic hydrolysis are added, enzymolysis adjusts content of sulfur dioxide to 50～80mg/L after terminating.
2. berry juice method during a kind of composite pulp fruit dry red wine according to claim 1 makes, it is characterised in that：Each original
The weight ratio of material is Fructus Mori 20～50%, Fructus Rubi 10～30%, dried fruit of lycium barbarum 5～30%, black Fructus Lycii 1～20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610936937.9A CN106434132A (en) | 2016-10-25 | 2016-10-25 | Method for treating fruit juice in production of compound dry berry red wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610936937.9A CN106434132A (en) | 2016-10-25 | 2016-10-25 | Method for treating fruit juice in production of compound dry berry red wine |
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| CN106434132A true CN106434132A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610936937.9A Pending CN106434132A (en) | 2016-10-25 | 2016-10-25 | Method for treating fruit juice in production of compound dry berry red wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811188A (en) * | 2017-10-13 | 2018-03-20 | 朱健雄 | A kind of sulfur dioxide adding set for juice production |
| CN112877164A (en) * | 2021-03-18 | 2021-06-01 | 黄山市西宏果酒有限公司 | Brewing method of medlar mulberry red wine |
| CN115491274A (en) * | 2022-10-18 | 2022-12-20 | 江南大学 | Method for preparing mulberry wine by separated circulating solid-liquid mixed fermentation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN102250718A (en) * | 2011-06-20 | 2011-11-23 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
| CN103756844A (en) * | 2014-01-25 | 2014-04-30 | 山东黑尚莓生物技术发展股份有限公司 | Functional compound berry wine and production method thereof |
| CN104017698A (en) * | 2014-06-04 | 2014-09-03 | 诸城市妙力源生物科技有限公司 | Harmonizing health wine drunk in winter and preparation method thereof |
-
2016
- 2016-10-25 CN CN201610936937.9A patent/CN106434132A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102191152A (en) * | 2011-05-06 | 2011-09-21 | 湖南瑞生源生物科技有限公司 | Method for fermenting red bayberry with dregs |
| CN102250718A (en) * | 2011-06-20 | 2011-11-23 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
| CN103756844A (en) * | 2014-01-25 | 2014-04-30 | 山东黑尚莓生物技术发展股份有限公司 | Functional compound berry wine and production method thereof |
| CN104017698A (en) * | 2014-06-04 | 2014-09-03 | 诸城市妙力源生物科技有限公司 | Harmonizing health wine drunk in winter and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811188A (en) * | 2017-10-13 | 2018-03-20 | 朱健雄 | A kind of sulfur dioxide adding set for juice production |
| CN112877164A (en) * | 2021-03-18 | 2021-06-01 | 黄山市西宏果酒有限公司 | Brewing method of medlar mulberry red wine |
| CN115491274A (en) * | 2022-10-18 | 2022-12-20 | 江南大学 | Method for preparing mulberry wine by separated circulating solid-liquid mixed fermentation |
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