CN106675961B - Semi-fermented Sichuan papaya health wine and production process thereof - Google Patents
Semi-fermented Sichuan papaya health wine and production process thereof Download PDFInfo
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- CN106675961B CN106675961B CN201611241338.1A CN201611241338A CN106675961B CN 106675961 B CN106675961 B CN 106675961B CN 201611241338 A CN201611241338 A CN 201611241338A CN 106675961 B CN106675961 B CN 106675961B
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- 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
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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
Abstract
A semi-fermented chaenomeles sinensis health wine and a production process thereof belong to alcoholic beverage and a brewing method thereof. The invention firstly uses low-alcohol distilled liquor to dip and extract Sichuan pawpaw to obtain dipped raw liquor, then uses Sichuan pawpaw filter residue to ferment to obtain fermented raw liquor, and uses the dipped raw liquor to blend the fermented raw liquor to obtain the invented product. The invention has the advantages that the product prepared by the semi-fermentation method can completely reserve the medicinal and health-care functional components of the Sichuan pawpaw and the fresh and fragrant flavor substances of fruits, and chemical reagents are not used in the whole process of the process, so that people can meet the drinking preference of the people, and meanwhile, the health of the people and the slimming and beautifying are also maintained, thereby achieving three purposes at one stroke.
Description
The technical field is as follows:
a semi-fermented chaenomeles sinensis health wine and a production process thereof belong to alcoholic beverage and a brewing method thereof.
Background art:
chaenomeles speciosa belongs to fruit used as both food and medicine. The fruit contains rich medical health-care components, the content of organic acids in the fruit is high, the total acid content is more than 3% (malic acid, tartaric acid, citric acid, chlorogenic acid and other plant acids and various amino acids), the vitamin content is rich, the Vc content is more than 100mg/100g, the total polyphenol content is more than 1.5g/100g (phenolic acid oleanolic acid, ursolic acid, betulinic acid, quinic acid, shikimic acid, protocatechuic acid, caffeic acid, flavone, triterpenoid saponin and the like), and the fruit also contains various mineral elements, so that the fruit is a fruit resource with high potassium and low sodium. Fructus Chaenomelis contains 5-7% of sugar and plant fiber. The chaenomeles speciosa has the effects of dispelling wind and eliminating dampness, strengthening the spleen and stomach, relaxing muscles and tendons, promoting blood circulation, quenching thirst and promoting fluid production, treating vomiting and diarrhea, heart and diaphragm diseases and saliva, beriberi, edema, head wind, cardiodynia, abdominal pain and the like, resisting oxidation and removing free radicals, resisting aging, resisting cancer, reducing blood fat, protecting the liver, resisting bacteria, strengthening the heart, promoting urination, slimming and beautifying, enlarging the chest of a female and the like. At present, except the dried pawpaw medicine, people generally adopt liquor to soak the pawpaw and then take the liquor for drinking, or put the pawpaw into a pickle jar as an auxiliary material for soaking pickles, or stew the chicken with the Sichuan pawpaw. Part of wineries adopt alkali to neutralize the acidity and then ferment the same into the pawpaw fruit wine by referring to a wine process, so that a large amount of substances such as medical and health-care functional components, organic acid, total polyphenol and the like and fresh and fragrant flavor substances are lost, and the product only has the characteristics of common fruit wine.
The invention content is as follows:
the invention aims to solve the problems and provides a semi-fermented wine which can completely reserve the medicinal and health-care functional components of the chaenomeles speciosa and the fresh and fragrant flavor substances of fruits and a production process thereof. The technical scheme is as follows:
the semi-fermented Sichuan papaya health wine is prepared by the following steps:
1) picking the papayas and removing green;
2) pulping fructus Chaenomelis, removing seeds, and adding dropwise 0.2 g/kgD-iso-VC;
3) soaking the pulp with fructus Chaenomelis brandy base wine or refined edible alcohol;
4) squeezing the soaked fruit pulp, separating juice, adding the raw juice obtained by pulping and separating the raw fruit into the juice, and adjusting the alcohol content to 16-20% vol, which is the soaking base wine, wherein the acidity is 2% -3% and the sugar content is 3% -4%;
5) adding gelatin according to 0.2-0.3 g/L of the weight of the dipping base wine, clarifying the dipping base wine for 10-12 days, transferring to a tank to remove precipitates, filling the tank and ageing for later use, thus obtaining dipping raw wine;
6) adding 17-18% of sugar-containing sugar water into the lees according to the weight ratio of 1:1, and simultaneously adding 0.03g/kg of Nisin per kg of antibacterial agent, wherein the lees are lees pulp;
7) adding 8-12% of yeast liquor into the residue slurry for fermentation:
firstly, fermenting for 6-8 days at 20-26 ℃;
filtering out the main fermented wine, adding the dipped wine base to improve the alcohol content, and entering a post-fermentation stage;
fermenting for 10-12 days after natural temperature, finishing post-fermentation, and squeezing to obtain fermented wine base;
8) adding 0.1g/L of different VC into fermented wine base, adding 0.3-0.5 g/L of chitosan, adding 800mg/L of bentonite, adding papaya brandy base wine and dipping wine base to adjust the alcohol content to 16-18% vol, and then, fully canning and ageing;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the soaked wine base with fermented wine base to reach alcohol content of 16-18% vol, sugar degree of 12.1-45g/L, and titration acidity (calculated by tartaric acid) of 6.0-9.0 g/L;
11) clarifying, blending, sterilizing, filling and warehousing.
The production process of the semi-fermented chaenomeles speciosa health-care wine comprises the following steps:
1) picking the papayas and removing green;
2) pulping fructus Chaenomelis, removing seeds, and adding dropwise 0.2 g/kgD-iso-VC;
3) soaking the pulp with fructus Chaenomelis brandy base wine or refined edible alcohol;
4) squeezing the soaked fruit pulp, separating juice, adding the raw juice obtained by pulping and separating the raw fruit into the juice, and adjusting the alcohol content to 16-20% vol, which is the soaking base wine, wherein the acidity is 2% -3% and the sugar content is 3% -4%;
5) adding gelatin according to 0.2-0.3 g/L of the weight of the dipping base wine, clarifying the dipping base wine for 10-12 days, transferring to a tank to remove precipitates, filling the tank and ageing for later use, thus obtaining dipping raw wine;
6) adding 17-18% of sugar-containing sugar water into the lees according to the weight ratio of 1:1, and simultaneously adding 0.03g/kg of Nisin per kg of antibacterial agent, wherein the lees are lees pulp;
7) adding 8-12% of yeast liquor into the residue slurry for fermentation:
firstly, fermenting for 6-8 days at 20-26 ℃;
filtering out the main fermented wine, adding the dipped wine base to improve the alcohol content, and entering a post-fermentation stage;
fermenting for 10-12 days after natural temperature, finishing post-fermentation, and squeezing to obtain fermented wine base;
8) adding 0.1g/L of different VC into fermented wine base, adding 0.3-0.5 g/L of chitosan, adding 800mg/L of bentonite, adding papaya brandy base wine and dipping wine base to adjust the alcohol content to 16-18% vol, and then, fully canning and ageing;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the soaked wine base with fermented wine base to reach alcohol content of 16-18% vol, sugar degree of 12.1-45g/L, and titration acidity (calculated by tartaric acid) of 6.0-9.0 g/L;
11) clarifying, blending, sterilizing, filling and warehousing.
The preparation method of the wine mother liquor comprises the following steps: activating fruit wine active dry yeast with 5% sugar water in three stages, and culturing to obtain yeast wine).
Compared with the prior art, the invention has the beneficial effects that:
1. the invention firstly extracts functional components such as chaenomeles sinensis sugar, acid, total polyphenol and the like, fresh fruit flavor substances and nutrient components by dipping low-alcohol distilled liquor, and the low-alcohol distilled liquor is used for adjusting the indexes such as sugar, wine, acid, flavor and the like of the pawpaw residue fermented liquor after being added with glue and aged.
2. The product of the invention has high retention rate of health-care functional components. Through special plant development and research, the content of total flavonoids of fresh chaenomeles speciosa is 437mg/100g, and the content of total polyphenols is 1176mg/100g in key laboratory tests of colleges and universities in Sichuan province; the semi-fermented pawpaw wine has total flavone content of 140.21mg/100g and total polyphenol content of 370.96mg/100 g. In the production operation, low-alcohol distilled liquor is used for extraction, sugar water is added for fermenting fruit residues and the like, the total weight of non-original fruit components entering the product is about 55%, the retention rate of the original health-care components of the chaenomeles sinensis in the product is 71.3%, and the total polyphenol content is 70.1%.
The specific implementation mode is as follows:
the first embodiment is as follows:
a semi-fermented Sichuan papaya health wine is prepared by the following key technology:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the raw juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 16% vol, wherein the wine is soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin according to 0.2g/L of the weight of the soaking base wine, clarifying the soaking base wine for 10 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw soaking wine;
6) adding 17% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue pulp (the addition of Nisin is calculated by the residue pulp), the acidity is 0.6%, and the sugar degree is more than 10%;
7) adding 8% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 6 days at the temperature of 26 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5 vol% and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 10 days at natural temperature until the residual sugar is less than 0.4 percent, pressing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.3g/L, bentonite 800mg/L, and fructus Chaenomelis brandy base liquor and soaking base liquor to adjust alcohol content to 16% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach 16% vol of alcohol content, 12.1g/L of sugar content and 6.0g/L of titrating acidity (calculated by tartaric acid);
11) adding 0.2% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
The production process of the semi-fermented chaenomeles speciosa health-care wine comprises the following steps:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the raw juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 16% vol, wherein the wine is soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin according to 0.2g/L of the weight of the soaking base wine, clarifying the soaking base wine for 10 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw soaking wine;
6) adding 17% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue pulp (the addition of Nisin is calculated by the residue pulp), the acidity is 0.6%, and the sugar degree is more than 10%;
7) adding 8% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 6 days at the temperature of 26 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5 vol% and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 10 days at natural temperature until the residual sugar is less than 0.4 percent, pressing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.3g/L, bentonite 800mg/L, and fructus Chaenomelis brandy base liquor and soaking base liquor to adjust alcohol content to 16% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach 16% vol of alcohol content, 12.1g/L of sugar content and 6.0g/L of titrating acidity (calculated by tartaric acid);
11) adding 0.2% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
Example two:
a semi-fermented Sichuan papaya health wine is prepared by the following key technology:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the original juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 20% vol, wherein the juice is the soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin 0.3g/L of the weight of the base liquor, clarifying the base liquor for 12 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw liquor;
6) adding 18% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue slurry (the adding amount of Nisin is calculated by the residue slurry), the acidity is 0.6% -0.8%, and the sugar degree is more than 10%;
7) adding 12% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 8 days at the temperature of 20 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5 vol% and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 10-12 days at natural temperature, wherein the residual sugar is less than 0.4%, after the post-fermentation, squeezing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.5g/L, bentonite 800mg/L, and fructus Chaenomelis brandy base liquor and the soaked wine base liquor to adjust alcohol content to 18% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach the alcohol content of 18% vol, the sugar content of 45g/L and the titration acidity (calculated by tartaric acid) of 9.0 g/L;
11) adding 0.4% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
The production process of the semi-fermented chaenomeles speciosa health-care wine comprises the following steps:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the original juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 20% vol, wherein the juice is the soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin 0.3g/L of the weight of the base liquor, clarifying the base liquor for 12 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw liquor;
6) adding 18% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue slurry (the adding amount of Nisin is calculated by the residue slurry), the acidity is 0.6% -0.8%, and the sugar degree is more than 10%;
7) adding 12% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 8 days at the temperature of 20 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5 vol% and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 10-12 days at natural temperature, wherein the residual sugar is less than 0.4%, after the post-fermentation, squeezing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.5g/L, bentonite 800mg/L, and fructus Chaenomelis brandy base liquor and the soaked wine base liquor to adjust alcohol content to 18% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach the alcohol content of 18% vol, the sugar content of 45g/L and the titration acidity (calculated by tartaric acid) of 9.0 g/L;
11) adding 0.4% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
Example three:
the semi-fermented Sichuan papaya health wine is prepared by the following steps:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the original juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 18% vol, wherein the juice is the soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin 0.25g/L of the weight of the base liquor, clarifying the base liquor for 11 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw liquor;
6) adding 17% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue slurry (the adding amount of Nisin is calculated by the residue slurry), the acidity is 0.6% -0.8%, and the sugar degree is more than 10%;
7) adding 10% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 7 days at the temperature of 23 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5% vol and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 11 days at natural temperature until the residual sugar is less than 0.4 percent, pressing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.4g/L, bentonite 800mg/L, and papaya brandy base liquor and the immersed wine base to adjust the alcohol content to 17% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach 17% vol of alcohol content, 20g/L of sugar content and 7.0g/L of titrating acidity (calculated by tartaric acid);
11) adding 0.3% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
The production process of the semi-fermented chaenomeles speciosa health-care wine comprises the following steps:
1) picking 8-9 min ripe Sichuan papaya fruits, putting into a clean room, storing in frames, and naturally heating for 3-7 days to remove green;
2) the ripeness of the Sichuan papaya fruits is over 9.5 minutes, the Sichuan papaya fruits contain 5-7 percent of sugar and 3-4 percent of total acid and are washed clean by clean tap water; conveying the fruits to a conveying belt by a scraper lifter, and sorting rotten fruits and raw fruits; the qualified fruits are input into a beater (GGF-300 fruit kernel and residue juice separator) for beating and removing kernels, and simultaneously, D-iso-VC with the weight of 0.2g/Kg of fresh fruits is dropwise added, and the D-iso-VC is dissolved in distilled water at present;
3) soaking the fruit pulp for 24 hours by 16 percent of vol chaenomeles speciosa brandy base wine or refined edible alcohol according to the weight ratio of 1: 1;
4) squeezing the soaked fruit pulp by a spiral juicer, separating juice, adding the original juice obtained by pulping and separating the original fruit into the juice, and adjusting the alcohol content to 18% vol, wherein the juice is the soaked base wine, the acidity is 2% -3%, the sugar content is 3% -4%, and the balance is wine residues;
5) adding gelatin 0.25g/L of the weight of the base liquor, clarifying the base liquor for 11 days, transferring to a tank to remove precipitate, filling the tank, and aging to obtain raw liquor;
6) adding 17% of sugar-containing sugar water into the wine lees according to the weight ratio of 1:1, wherein the sugar water is fresh soft water, the honey and the high fructose corn syrup are dissolved according to the sugar amount, the consumption of the honey and the high fructose corn syrup is half, and meanwhile, 0.03g/kg of Nisin antibacterial agent is added, so that the wine lees are residue slurry (the adding amount of Nisin is calculated by the residue slurry), the acidity is 0.6% -0.8%, and the sugar degree is more than 10%;
7) adding 10% of yeast liquor into the residue slurry for fermentation:
firstly, carrying out main fermentation for 7 days at the temperature of 23 ℃, intermittently introducing sterile air for stirring (an air compressor) in the first three days, and finishing the main fermentation when the alcohol content reaches more than 5% vol and the residual sugar reaches less than 1.5%;
filtering out the main fermented wine, adding the dipping wine base to improve the alcohol content by 4% vol, adding Nisin 0.02g/L, and entering a post-fermentation stage;
fermenting for 11 days at natural temperature until the residual sugar is less than 0.4 percent, pressing to obtain fermented wine base, distilling the fermented residue to obtain the Chinese flowering quince brandy base wine, and using the fruit residue as feed;
8) adding VC 0.1g/L, chitosan 0.4g/L, bentonite 800mg/L, and papaya brandy base liquor and the immersed wine base to adjust the alcohol content to 17% vol, and aging;
9) the method comprises the following steps of ageing for more than 6 months or more than 1 year, and arranging the end of summer to be turned over once in the ageing period;
10) blending the fermented wine base with the steeping wine base with different aging periods, different flavors and different color depths to reach 17% vol of alcohol content, 20g/L of sugar content and 7.0g/L of titrating acidity (calculated by tartaric acid);
11) adding 0.3% egg white for clarification;
12) blending fermented wine for more than six months, pasteurizing at 60-70 deg.C for 15min, cooling, and flavoring; or blending fermented wine aged for more than 1 year, flavoring, freezing at-2-7 deg.C for one week, filtering while it is cold, sterilizing, and naturally coloring;
13) aseptically filling the finely filtered pawpaw wine into bottled products (glass bottles and wooden plugs are sterilized by ozone) by a fruit wine filling machine;
14) and (5) warehousing products.
Claims (2)
1. The production process of the semi-fermented Sichuan papaya health wine is characterized by comprising the following steps:
1) picking the papayas and removing green;
2) pulping fructus Chaenomelis, removing seeds, and adding dropwise 0.2 g/kgD-iso-VC;
3) soaking the pulp with fructus Chaenomelis brandy base wine or refined edible alcohol;
4) squeezing the soaked fruit pulp, separating juice, adding the raw juice obtained by pulping and separating the raw fruit into the juice, and adjusting the alcohol content to 16-20% vol, which is the soaking base wine, wherein the acidity is 2% -3% and the sugar content is 3% -4%;
5) adding gelatin according to 0.2-0.3 g/L of the weight of the dipping base wine, clarifying the dipping base wine for 10-12 days, transferring to a tank to remove precipitates, filling the tank and ageing for later use, thus obtaining dipping raw wine;
6) adding 17-18% of sugar-containing sugar water into the lees according to the weight ratio of 1:1, and simultaneously adding 0.03g/kg of Nisin per kg of antibacterial agent, wherein the lees are lees pulp;
7) adding 8-12% of yeast liquor into the residue slurry for fermentation:
firstly, fermenting for 6-8 days at 20-26 ℃;
filtering out the main fermented wine, adding the dipped wine base to improve the alcohol content, and entering a post-fermentation stage;
fermenting for 10-12 days after natural temperature, finishing post-fermentation, and squeezing to obtain fermented wine base;
8) adding 0.1g/L of different VC into fermented wine base, adding 0.3-0.5 g/L of chitosan, adding 800mg/L of bentonite, adding papaya brandy base wine and dipping wine base to adjust the alcohol content to 16-18% vol, and then, fully canning and ageing;
9) aging for more than 6 months, and arranging the tank changing once at the end of summer in the aging period;
10) blending the soaked wine base with fermented wine base to reach alcohol content of 16-18% vol, sugar degree of 12.1-45g/L, and titration acidity of 6.0-9.0g/L (calculated by tartaric acid);
11) clarifying, blending, sterilizing, filling and warehousing.
2. The process for producing semi-fermented chaenomeles sinensis health wine according to claim 1, wherein the chaenomeles sinensis brandy base wine is a base wine obtained by distilling filter residue after main fermentation and fermentation residue after post-fermentation.
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