CN106434166A - Wax apple wine preparation method - Google Patents
Wax apple wine preparation method Download PDFInfo
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- CN106434166A CN106434166A CN201611098627.0A CN201611098627A CN106434166A CN 106434166 A CN106434166 A CN 106434166A CN 201611098627 A CN201611098627 A CN 201611098627A CN 106434166 A CN106434166 A CN 106434166A
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- wax
- juice
- preparation
- eugenia javanica
- javanica lam
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to a fruit wine preparation method, in particular to a wax apple wine preparation method which comprises the following steps of choosing mature wax apples free of plant diseases and insect pests and putting the wax apples into 1% hydrochloric acid solution for soaking for 15min; thoroughly washing the soaked wax apples through clean water, and drying the wax apples; removing stems and kernels of the wax apples through a kernel removal device; smashing the wax apples, filtering to obtain free-run juice and wax apple slag; squeezing the wax apple slag and filtering to obtain squeeze juice; mixing the free-run juice with the squeeze juice and heating to 85 DEG C to sterilize the mixture for 30min; then performing color protection treatment for 10min in 0.2% vitamin C solution; adjusting a pH value to 4 to 4.5; adding pectinase to perform enzymolysis for 3 to 5h at a temperature of 40 DEG C to 50 DEG C; putting juice supernatant liquid into a fermentation vat, adding white sugar and yeast, keeping a temperature of 25 to 28 DEG C and fermenting for 8 to 12 days; filtering and packaging after the fermentation is finished. The wax apple wine prepared through the preparation method is strong in fruity flavor, stable in color, mellow in taste and good in quality.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, the especially preparation method of wax apple fruit wine.
Background technology
Eugenia javanica Lam, is wax jambo, Jambul etc. again, is the fruit that Myrtaceae Radix Syzygii Buxifolii belongs to evergreen dungarunga.Eugenia javanica Lam fruit is in
Bell, brilliant, sarcocarp spongioplasm bright in colour, slightly Fructus Mali pumilae fragrance, taste is fresh and sweet, refrigerant tasty and refreshing, and kind has milky, green grass or young crops
Green, pink, peony.Eugenia javanica Lam sweet in the mouth, mild-natured, nutritional labeling contains protein, dietary fiber, saccharide, vitamin B, C etc., carries
Special fragrance, is natural antipyretic.Due to containing many moisture, there is the work of antipyretic, diuresis, mind tranquilizing and the heart calming in dietetic therapy
With curing mainly that xeropulmonary cough, singultuss are more than, the disease such as bleeding hemorrhoidss, pipe abdomen fullness, enteritis and dysentery, diabetes.
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 the wine with health care, trophic function that decomposes sugar and produce.Fruit wine is with its unique local flavor
And color and luster, become new consumption fashion.Wax apple fruit wine is filtered after generally Eugenia javanica Lam being squeezed the juice, and directly carries out fermentation wine to Eugenia javanica Lam juice
System, not using the nutritional labeling in filtering residue, causes nutrition leak, and the fruit wine local flavor that makes is not thin mellow.In addition, Eugenia javanica Lam contains
There is natural pigment composition, itself has reasonable color and luster, and the method is not protected to color and luster, and the fruit wine that makes does not have
Preferable color and luster and local flavor.
Content of the invention
For solving the above problems, the present invention provide a kind of be of high nutritive value, the preparation method of wax apple fruit wine that color and luster is good-looking,
Concrete technical scheme is：
The preparation method of wax apple fruit wine, comprises the following steps：
(1) maturation is selected, the Eugenia javanica Lam of no disease and pests harm is put in 1% hydrochloric acid solution and soaks 15min；
(2) Eugenia javanica Lam for soaking is rinsed well with clear water, dries；
(3) carpopodium and pit are removed by seeder；
(4) Eugenia javanica Lam is crushed, is filtrated to get free juice and Eugenia javanica Lam residue；
(5) Eugenia javanica Lam residue squeeze and filter is obtained squeezing juice；
(6) free juice and squeezing juice are mixed, is warming up to 85 DEG C of sterilization 30min；
(7) it is then placed in 0.2% vitamin c solution, carrying out color retention 10min；
(8) pH value is adjusted to 4-4.5；
(9) pectase is added, is digested at a temperature of 40 DEG C -50 DEG C, enzymolysis time is 3-5h；
(10) juice clarification liquid is put in jar fermenter, adds white sugar and yeast, keeping temperature 25-28 DEG C, fermentation 8-12
My god；
(11) fermentation is completed, and filters encapsulation.
Fructus Citri Limoniae acid for adjusting pH value is added in step 8.
Yeast described in step 10 is wine active dry yeast.
The addition of the white sugar described in step 10 is 100-200g/L.
Select maturation, the Eugenia javanica Lam of no disease and pests harm is put in 1% hydrochloric acid solution and soaks 15min and remove residual pesticide.
Enucleation prevents from damaging pit impact Eugenia javanica Lam juice in expressing process by pressure.
Vitamin c solution, had both made fruit jam color stability, enriched the nutritional labeling of fruit jam again.
Mix homogeneously, temperature control is 45 DEG C, and the time is 4 hours, by the enzymolysis of pectase, separates out Eugenia javanica Lam more
Nutrient substance.
Compared with prior art the invention has the advantages that：
The smell of fruits is very sweet, color stability, mellow in taste, quality better for the preparation method of the wax apple fruit wine that the present invention is provided.
Specific embodiment
Now it is described further by embodiment.
Embodiment one
The preparation method of wax apple fruit wine, comprises the following steps：
(1) maturation is selected, the Eugenia javanica Lam of no disease and pests harm is put in 1% hydrochloric acid solution and soaks 15min；
(2) Eugenia javanica Lam for soaking is rinsed well with clear water, dries；
(3) carpopodium and pit are removed by seeder；
(4) Eugenia javanica Lam is crushed, is filtrated to get free juice and Eugenia javanica Lam residue；
(5) Eugenia javanica Lam residue squeeze and filter is obtained squeezing juice；
(6) free juice and squeezing juice are mixed, is warming up to 85 DEG C of sterilization 30min；
(7) it is then placed in 0.2% vitamin c solution, carrying out color retention 10min；
(8) Fructus Citri Limoniae acid for adjusting pH value is added to 4；
(9) pectase is added, is digested at a temperature of 40 DEG C, enzymolysis time is 5h；
(10) juice clarification liquid is put in jar fermenter, adds white sugar and wine active dry yeast, 25 DEG C of keeping temperature,
Fermentation 8 days, the addition of white sugar is 100g/L, and the addition of wine active dry yeast is 0.1g/L；
(11) fermentation is completed, and filters encapsulation.
Embodiment two
The preparation method of wax apple fruit wine, comprises the following steps：
(1) maturation is selected, the Eugenia javanica Lam of no disease and pests harm is put in 1% hydrochloric acid solution and soaks 15min；
(2) Eugenia javanica Lam for soaking is rinsed well with clear water, dries；
(3) carpopodium and pit are removed by seeder；
(4) Eugenia javanica Lam is crushed, is filtrated to get free juice and Eugenia javanica Lam residue；
(5) Eugenia javanica Lam residue squeeze and filter is obtained squeezing juice；
(6) free juice and squeezing juice are mixed, is warming up to 85 DEG C of sterilization 30min；
(7) it is then placed in 0.2% vitamin c solution, carrying out color retention 10min；
(8) Fructus Citri Limoniae acid for adjusting pH value is added to 4.5；
(9) pectase is added, is digested at a temperature of 40 DEG C, enzymolysis time is 3h；
(10) juice clarification liquid is put in jar fermenter, adds white sugar and wine active dry yeast, 25 DEG C of keeping temperature,
Fermentation 12 days, the addition of white sugar is 150g/L, and the addition of wine active dry yeast is 0.2g/L；
(11) fermentation is completed, and filters encapsulation.
Claims (4)
1. the preparation method of wax apple fruit wine, it is characterised in that comprise the following steps：
(1) maturation is selected, the Eugenia javanica Lam of no disease and pests harm is put in 1% hydrochloric acid solution and soaks 15min；
(2) Eugenia javanica Lam for soaking is rinsed well with clear water, dries；
(3) carpopodium and pit are removed by seeder；
(4) Eugenia javanica Lam is crushed, is filtrated to get free juice and Eugenia javanica Lam residue；
(5) Eugenia javanica Lam residue squeeze and filter is obtained squeezing juice；
(6) free juice and squeezing juice are mixed, is warming up to 85 DEG C of sterilization 30min；
(7) it is then placed in 0.2% vitamin c solution, carrying out color retention 10min；
(8) pH value is adjusted to 4-4.5；
(9) pectase is added, is digested at a temperature of 40 DEG C -50 DEG C, enzymolysis time is 3-5h；
(10) juice clarification liquid is put in jar fermenter, adds white sugar and yeast, keeping temperature 25-28 DEG C, fermentation 8-12 days；
(11) fermentation is completed, and filters encapsulation.
2. the preparation method of wax apple fruit wine according to claim 1, it is characterised in that add citric acid regulation in step 8
PH value.
3. the preparation method of wax apple fruit wine according to claim 1, it is characterised in that the yeast described in step 10 be
Grape wine active dry yeast.
4. the preparation method of wax apple fruit wine according to claim 1, it is characterised in that the white sugar described in step 10 plus
Enter amount for 100-200g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098627.0A CN106434166A (en) | 2016-12-04 | 2016-12-04 | Wax apple wine preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098627.0A CN106434166A (en) | 2016-12-04 | 2016-12-04 | Wax apple wine preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434166A true CN106434166A (en) | 2017-02-22 |
Family
ID=58223186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611098627.0A Pending CN106434166A (en) | 2016-12-04 | 2016-12-04 | Wax apple wine preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434166A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156591A (en) * | 2018-07-17 | 2019-01-08 | 广西靖西瑞泰食品有限公司 | A kind of manufacture craft of fructus crataegi pinnatifidae preserved fruit |
| 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 |
-
2016
- 2016-12-04 CN CN201611098627.0A patent/CN106434166A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156591A (en) * | 2018-07-17 | 2019-01-08 | 广西靖西瑞泰食品有限公司 | A kind of manufacture craft of fructus crataegi pinnatifidae preserved fruit |
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170222 |
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| WD01 | Invention patent application deemed withdrawn after publication |