CN106754103A - A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine - Google Patents
A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine Download PDFInfo
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- CN106754103A CN106754103A CN201710222437.3A CN201710222437A CN106754103A CN 106754103 A CN106754103 A CN 106754103A CN 201710222437 A CN201710222437 A CN 201710222437A CN 106754103 A CN106754103 A CN 106754103A
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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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Abstract
The invention discloses the preparation method of a kind of pear wine, fermentation pear wine and fermentation pear wine, the fermentation pear wine includes the raw material components of following parts by weight：100 parts of Dangshan pear, 0.5~0.55 part of pectase, 100 parts of aqueous sucrose solution, 8~10 parts and 0.3~0.5 part shitosan of glucose activity dry ferment.Fermentation pear wine of the invention, the Dangshan pear for using high-quality is raw material, after continuously fermenting and through shitosan treatment after the pears that will prepare are starched and mixed with leavening, the fermentation pear wine clarity for obtaining is high, good stability, the fermentation pear wine outward appearance produced is obtained for that the nutriments such as larger change, vitamin, organic acid are substantially unchanged with local flavor, there is the harmonious fragrance of fruity and aroma.
Description
Technical field
The present invention relates to fruit wine and its fabricating technology field, in particular to a kind of pear wine, fermentation pear wine and hair
The preparation method of ferment pear wine.
Background technology
Dangshan pear has won fame both at home and abroad, more than 400 years so far.Because its kind is excellent, ancient riverbed of the Yellow River sand is planted in
On, and weather conditions are suitable, and fruit is very large, and thin skin juice is more, crisp sweetness, rich in nutrition content, and have concurrently and slake thirst and help produce saliva, dispel
Heat is relieved summer heat, resolving sputum moistening lung, relieving cough and asthma, defaecation diuresis function, " eat raw can six internal organs clearly heat, prepared food can grow the moon of the five internal organs ",
More have medical value higher concurrently, favored by each stratum personage for hundreds of years.《Compendium of Materia Medica》Volume 30 has full and accurate
Record, clinic is also demonstrated that：Dangshan pear have quench the thirst, promote the production of body fluid, heat of dispelling is relieved summer heat, resolving sputum moistening lung, relieving cough and asthma, nourishing Yin and falling fire, the cool heart
The effects such as removing toxic substances, it is referred to as " Chinese artichoke, medicine Zisco clarified butter in fruit " by the successive dynasties traditional Chinese medical science.
Pear wine is a kind of alcoholic drink brewageed as raw material with fresh pears.Containing 18 kinds of amino acid of needed by human body in pear wine,
Wherein 7 kinds is that human body must and itself can not synthesize, also containing mineral matters such as potassium, sodium, calcium, magnesium, copper, zinc, iron, manganese and micro-
Secondary element.At present, with Dangshan pear as main raw material(s) converted products is few, is essentially all fresh fruit, pear juice, pear syrup, pears
The primary processed items such as can, deep processed product in addition to a small number of workshop-based pears vinegar beverages, the substantially a piece of sky in Dangshan pear wine market
In vain.
The content of the invention
In view of this, the preparation method of the present invention is provided a kind of pear wine, fermentation pear wine and fermentation pear wine, preferably overcomes
Problem and defect that above-mentioned prior art is present, the Dangshan pear for using high-quality be raw material, by the pears slurry that will be prepared
Processed after mixing with leavening after continuously fermenting and through shitosan, the fermentation pear wine clarity for obtaining is high, good stability, production
It is substantially unchanged that fermentation pear wine outward appearance out and local flavor are obtained for the nutriments such as larger change, vitamin, organic acid, and
The pear wine that production is obtained with the fermentation pear wine and honey, white granulated sugar and pear essence has the harmonious fragrance of fruity and aroma, fragrant
Gas is pure, in good taste, pleasant impression is long, and has immune enhancing, pre- anti-aging, fatigue-relieving, physical fitness, beautifying face and moistering lotion and help digestion
Dietary functions such as resolving sputum etc..
One kind fermentation pear wine, including following parts by weight raw material components：100 parts of Dangshan pear, pectase 0.5~0.55
Part, 100 parts of aqueous sucrose solution, 8~10 parts and 0.3~0.5 part shitosan of glucose activity dry ferment.
A kind of preparation method of the pear wine that ferments, comprises the following steps：
(1) pears slurry is prepared：Dangshan pear stoning is squeezed the juice, is filtered, obtain adding pectase to be digested in clarification pear juice,
Adjustment pear juice pol is 18~20%, obtains pears slurry；
(2) leavening is prepared：In aqueous sucrose solution by the addition of glucose activity dry ferment by sterilizing, after being well mixed
Cultivated, obtained leavening standby；
(3) continuously ferment：The leavening is pressed 0.5~1% with pears slurry：1 ground ratio mixing, carries out first time hair
Ferment, when alcoholic strength reaches more than 9.5%, and residual sugar is less than 4%, pours out 50% first time fermentation pear wine, adds 50%
The pears slurry, sugar addition is 18~20%, is stirred evenly, and is fermented for the second time, and when wine degree reaches more than 9.5%, residual sugar is less than
When 4%, 50% second fermentation pear wine is poured out again, the pears slurry of addition 50% continues sugar addition and fermentation, so
Continuously ferment repeatedly and obtain the pear wine that ferments；
(4) clarity treatment is carried out to the fermentation pear wine with shitosan.
Further, in the step (1), the juice-extracting process includes that addition potassium metabisulfite carries out color retention
Process.
Further, the hydrolysis temperature is 40~50 DEG C, and the enzymolysis time is 2~3h.
Further, in the step (1), needed to the pear juice after the filter process and before the enzymolysis process
Carry out the process of bus sterilization.
Further, in the step (1), also including pears slurry is heated into 85~90 DEG C, 15min is incubated, then
Cooling, then the process that pH value is adjusted to 4.0~4.3 with citric acid.
Further, in the step (2), the sterilization process is specifically included：Sterilized at being 120~125 DEG C in temperature
15~20min.
Further, in the step (2), temperature control is in 26~28 DEG C, the incubation time in the incubation
It is 30min.
Further, in the step (3), the fermentation temperature is 28~30 DEG C.
Present invention also offers a kind of pear wine, including following parts by weight raw material components：3~10 parts of pear wine of fermentation, honeybee
0.01~0.02 part of 0.8~1 part of honey, 8~10 parts of white granulated sugar and pear essence.
Compared with prior art, the beneficial effect of the preparation method of a kind of pear wine of the invention, fermentation pear wine and fermentation pear wine
It is really：
(1), fermentation pear wine of the invention, the Dangshan pear for using high-quality is raw material, by the pears that will prepare starch with
Processed after leavening mixing after continuously fermenting and through shitosan, the fermentation pear wine clarity for obtaining is high, and good stability is produced
It is substantially unchanged that the fermentation pear wine outward appearance come is obtained for the nutriments such as larger change, vitamin, organic acid with local flavor.
(2), pear wine of the invention is formulated mixing preparation using fermentation pear wine and honey, white granulated sugar and pear essence by rational
Production is obtained, and the harmonious fragrance for having fruity and aroma, aroma of pure is in good taste, pleasant impression is long, and has that enhancing is immune, pre- health care
Always, fatigue-relieving, physical fitness, beautifying face and moistering lotion and the dietary function such as eliminate indigestion and phlegm etc..
To enable the above objects, features and advantages of the present invention to become apparent, preferred embodiment cited below particularly makees detailed
It is described as follows.
Specific embodiment
For the ease of understanding the present invention, technical scheme is elaborated with reference to the mode of embodiment,
Elaborate many details in order to fully understand the present invention in the following description.
But the present invention can be implemented with being much different from other manner described here, those skilled in the art can be with
Similar improvement is done in the case of without prejudice to intension of the present invention, therefore the present invention is not limited by following public specific implementation.
Unless otherwise defined, all technologies used herein and scientific terminology have and the common skill of art of the present invention
The identical implication that art personnel are generally understood that.When there is contradiction, the definition in this specification is defined.
Term as used herein：
" by ... prepare " it is synonymous with "comprising".Term "comprising" used herein, " including ", " having ", " containing "
Or its any other deformation, it is intended that cover including for non-exclusionism.For example, composition, step, method comprising listed elements,
Product or device are not necessarily limited to those key elements, and can be including not expressly listed other key elements or this kind of composition, step
Suddenly, method, product or the intrinsic key element of device.
Conjunction " by ... constitute " exclude any key element do not pointed out, step or component.If be used in claim,
This phrase will make claim be closed, it is not included the material in addition to the material that those are described, but relative
Except customary impurities.When phrase " by ... constitute " be rather than immediately following after theme in the clause that appears in claim main body
When, it is only limited to the key element described in the clause；Other key elements be not excluded as the overall claim it
Outward.
Equivalent, concentration or other values or parameter are excellent with scope, preferred scope or a series of upper limit preferred values and lower limit
During the Range Representation that choosing value is limited, this is appreciated that and specifically discloses by any range limit or preferred value and any scope
All scopes that any pairing of lower limit or preferred value is formed, regardless of whether whether the scope separately discloses.For example, when open
During scope " 1~5 ", described scope should be interpreted as including scope " 1~4 ", " 1~3 ", " 1~2 ", " 1~2 and 4~
5 ", " 1~3 and 5 " etc..When number range is described herein, unless otherwise indicated, otherwise the scope is intended to include its end
Value and all integers and fraction within the range.
"and/or" is used to represent that one of illustrated situation or both may to occur, for example, A and/or B includes (A
And B) and (A or B)；
Additionally, the indefinite article " one kind " and " one " before key element of the present invention or component are to key element or the quantitative requirement of component
(i.e. occurrence number) unrestriction.Therefore " one " or " one kind " should be read as including one or at least one, well and odd number
The key element or component of form also include plural form, unless the obvious purport of the quantity refers to singulative.
The invention provides one kind fermentation pear wine, including following parts by weight raw material components：100 parts of Dangshan pear；Really
0.5~0.55 part of glue enzyme, such as 0.5 part, 0.51 part, 0.52 part, 0.53 part, 0.54 part or 0.55 part；100 parts of aqueous sucrose solution；
8~10 parts of glucose activity dry ferment, such as 8 parts, 8.5 parts, 9 parts, 9.5 parts or 10 parts；And 0.3~0.5 part of shitosan, such as
0.3 part, 0.35 part, 0.4 part, 0.45 part or 0.5 part etc..
A kind of preparation method of the pear wine that ferments, comprises the following steps：
(1) pears slurry is prepared：Dangshan pear stoning is squeezed the juice, is filtered, obtain adding pectase to be digested in clarification pear juice,
Adjustment pear juice pol is 18~20% such as 18%, 19% or 20%, obtains pears slurry.
Preferably, the juice-extracting process includes the process for adding potassium metabisulfite to carry out color retention.
Preferably, the hydrolysis temperature is 40~50 DEG C such as 40 DEG C, 42 DEG C, 45 DEG C, 48 DEG C or 50 DEG C, during the enzymolysis
Between for 2~3h such as 2h, 2.2h, 2.5h, 2.8h or 3h etc..
Preferably, need to carry out the pear juice mistake of bus sterilization after the filter process and before the enzymolysis process
Journey.
Preferably, also including pears slurry is heated into 85~90 DEG C such as 85 DEG C, 86 DEG C, 87 DEG C, 88 DEG C, 89 DEG C or 90
DEG C, 15min is incubated, then cool down, then pH value is adjusted to 4.0~4.3 such as 4.0,4.1,4.2 or 4.3 process with citric acid.
(2) leavening is prepared：In aqueous sucrose solution by the addition of glucose activity dry ferment by sterilizing, after being well mixed
Cultivated, obtained leavening standby.
Further, the mass fraction of the aqueous sucrose solution is 4~8% such as 4%, 5%, 6%, 7% or 8%, is needed
It is noted that mass fraction refers to the mass fraction of solute in aqueous sucrose solution.Preferably, the quality of the aqueous sucrose solution point
Number is 5%.
Preferably, the sterilization process is specifically included：Temperature be 120~125 DEG C as 120 DEG C, 121 DEG C, 122 DEG C, 123
DEG C, sterilize at 124 DEG C or 125 DEG C 15~20min such as 15min, 16min, 17min, 18min, 19min or 20min.
Preferably, in the incubation temperature control in 26~28 DEG C such as 26 DEG C, 27 DEG C or 28 DEG C, the incubation time
It is 30min.
(3) continuously ferment：The leavening is pressed 0.5~1% with pears slurry：1 such as 0.5%：1st, 0.6%：1、
0.7%：1st, 0.8%：1 or 1%：The mass ratio mixing of 1 grade, carries out first time fermentation, residual when alcoholic strength reaches more than 9.5%
When sugar is less than 4%, 50% first time fermentation pear wine is poured out, adds 50% pears slurry, sugar addition is 18~20%,
Stir evenly, fermented for the second time, when wine degree reaches more than 9.5%, and residual sugar is less than 4%, 50% second hair is poured out again
Ferment pear wine, the pears slurry of addition 50%, continues sugar addition and fermentation, so continuously ferments repeatedly and obtains the pear wine that ferments.
Preferably, the fermentation temperature is 28~30 DEG C such as 28 DEG C, 29 DEG C or 30 DEG C.
(4) clarity treatment is carried out to the fermentation pear wine with shitosan.
Seen from the above description, fermentation pear wine of the invention, the Dangshan pear for using high-quality is raw material, by that will be prepared into
To pears slurry mix with leavening after after continuously fermenting and through shitosan treatment, the fermentation pear wine clarity for obtaining is high, stably
Property it is good, it is basic that the fermentation pear wine outward appearance produced is obtained for the nutriments such as larger change, vitamin, organic acid with local flavor
It is unchanged.
Present invention also offers a kind of pear wine, including following parts by weight raw material components：3~10 parts of fermentation pear wine such as 3
Part, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts or 11 parts etc.；Such as 0.8 part, 0.9 part or 1 part of 0.8~1 part of honey；White sand
8~10 parts such as 8 parts, 9 parts or 10 parts of sugar；And such as 0.01 part, 0.015 part or 0.02 part of 0.01~0.02 part of pear essence.
Above-mentioned, honey has the effects such as strengthening immune, pre- anti-aging, fatigue-relieving, physical fitness, beautifying face and moistering lotion.White sand
Sugar is used primarily as sweetener.
Seen from the above description, pear wine fermentation pear wine of the invention is formulated with honey, white granulated sugar and pear essence as rational
The pear wine that mixing preparation production is obtained, there is the harmonious fragrance of fruity and aroma, and aroma of pure is in good taste, pleasant impression is long, and has increasing
Strong immune, pre- anti-aging, fatigue-relieving, physical fitness, beautifying face and moistering lotion and the dietary function such as eliminate indigestion and phlegm etc..
For the ease of understanding the present invention, technical scheme is further illustrated with reference to embodiment.Applicant
Statement, the present invention illustrates detailed process equipment of the invention and technological process by above-described embodiment, but the present invention not office
It is limited to above-mentioned detailed process equipment and technological process, that is, does not mean that the present invention should rely on above-mentioned detailed process equipment and technique stream
Cheng Caineng is implemented.Person of ordinary skill in the field it will be clearly understood that any improvement in the present invention, to each original of product of the present invention
Addition, selection of concrete mode of the equivalence replacement and auxiliary element of material etc., all fall within protection scope of the present invention and open model
Within enclosing.
Embodiment 1
(1) pears slurry is prepared：From 100 parts it is fresh, maturity is good, head is uniform, no disease and pests harm Dangshan pear, uses clear water
Washing is secondary, and broken stoning is squeezed the juice, and adds 0.01 part of potassium metabisulfite to carry out color retention in juice-extracting process simultaneously；Then
Filtering, obtains adding 0.5 part of pectase in clarification pear juice, at a temperature of 40 DEG C, digests 3h；It is 18% to adjust pear juice pol again,
85 DEG C of insulation 15min are heated to, pH value is adjusted to 4.0 by cooling with citric acid, obtains pears slurry；
(2) leavening is prepared：8 parts of glucose activity dry ferments are added to the quality through the 20min that sterilized at a temperature of 120 DEG C
During fraction is 4% aqueous sucrose solution, mixing is mixed, and then cultivates 30min at 26 DEG C, obtains leavening standby.
(3) continuously ferment：Leavening obtained above and pears slurry are pressed 0.5%：1 mass ratio mixing, in 28 DEG C of temperature
Under carry out first time fermentation, when the alcoholic strength of the pear wine through first time fermentation reaches more than 9.5%, when residual sugar is less than 4%, pour out
50% first time fermentation pear wine, adds 50% above-mentioned pears slurry, and sugar addition is 18%, is stirred evenly, and is entered at a temperature of 28 DEG C
Row is fermented for the second time, when reaching more than 9.5% through the wine degree of second pear wine of fermentation, when residual sugar is less than 4%, is fallen again
Go out 50% second fermentation pear wine, the above-mentioned pears slurry of addition 50% continues to repeat sugar addition and fermentation, so repeatedly continuous
Fermentation obtains the pear wine that ferments.
(4) clarity treatment is carried out to above-mentioned fermentation pear wine as fining agent with 0.3 part of shitosan.
(5) the fermentation pear wine, 1 part of honey, 10 portions of white granulated sugars and the 0.02 part of pear essence that obtain are processed through step (4) by 11 parts
Mixing and stirring, then filters, and filtrate is filling, obtains pear wine finished product.
Embodiment 2
(1) pears slurry is prepared：From 100 parts it is fresh, maturity is good, head is uniform, no disease and pests harm Dangshan pear, uses clear water
Washing is secondary, and the broken potassium metabisulfite for being enucleated 0.01 part of addition simultaneously in juice-extracting process of squeezing the juice carries out color retention；Then
Filtering, obtains adding 0.51 part of pectase in clarification pear juice, at a temperature of 42 DEG C, digests 2.8h；Adjusting pear juice pol again is
18%, 86 DEG C of insulation 15min are heated to, pH value is adjusted to 4.1 by cooling with citric acid, obtains pears slurry；
(2) leavening is prepared：9 parts of glucose activity dry ferments are added to the quality through the 18min that sterilized at a temperature of 122 DEG C
During fraction is 5% aqueous sucrose solution, mixing is mixed, and then cultivates 30min at 27 DEG C, obtains leavening standby.
(3) continuously ferment：Leavening obtained above and pears slurry are pressed 0.6%：1 mass ratio mixing, in 29 DEG C of temperature
Under carry out first time fermentation, when the alcoholic strength of the pear wine through first time fermentation reaches more than 9.5%, when residual sugar is less than 4%, pour out
50% first time fermentation pear wine, adds 50% above-mentioned pears slurry, and sugar addition is 19%, is stirred evenly, and is entered at a temperature of 29 DEG C
Row is fermented for the second time, when reaching more than 9.5% through the wine degree of second pear wine of fermentation, when residual sugar is less than 4%, is fallen again
Go out 50% second fermentation pear wine, the above-mentioned pears slurry of addition 50% continues to repeat sugar addition and fermentation, so repeatedly continuous
Fermentation obtains the pear wine that ferments.
(4) clarity treatment is carried out to above-mentioned fermentation pear wine as fining agent with 0.4 part of shitosan.
(5) the fermentation pear wine, 0.9 part of honey, 9 portions of white granulated sugars and the 0.018 part of pears perfume (or spice) that obtain are processed through step (4) by 8 parts
Smart mixing and stirring, then filters, and filtrate is filling, obtains pear wine finished product.
Embodiment 3
(1) pears slurry is prepared：From 100 parts it is fresh, maturity is good, head is uniform, no disease and pests harm Dangshan pear, uses clear water
Washing is secondary, and broken stoning is squeezed the juice；To avoid pear juice oxidation by air and harmful microorganism from growing, quality point is added during mashing
Number carries out color retention for 0.01% potassium metabisulfite, then filters, and obtains adding 0.52 part of pectase in clarification pear juice,
At a temperature of 45 DEG C, 2.5h is digested；It is 18% to adjust pear juice pol again, is heated to 88 DEG C of insulation 15min, and citric acid is used in cooling
PH value is adjusted to 4.2, pears slurry is obtained.
(2) leavening is prepared：10 parts of glucose activity dry ferments are added to the matter through the 17min that sterilized at a temperature of 123 DEG C
During amount fraction is 5% aqueous sucrose solution, mixing is mixed, and then cultivates 30min at 28 DEG C, obtains leavening standby.
(3) continuously ferment：Leavening obtained above and pears slurry are pressed 0.8%：1 mass ratio mixing, in 30 DEG C of temperature
Under carry out first time fermentation, when the alcoholic strength of the pear wine through first time fermentation reaches more than 9.5%, when residual sugar is less than 4%, pour out
50% first time fermentation pear wine, adds 50% above-mentioned pears slurry, and sugar addition is 18%, is stirred evenly, and is entered at a temperature of 30 DEG C
Row is fermented for the second time, when reaching more than 9.5% through the wine degree of second pear wine of fermentation, when residual sugar is less than 4%, is fallen again
Go out 50% second fermentation pear wine, the above-mentioned pears slurry of addition 50% continues to repeat sugar addition and fermentation, so repeatedly continuous
Fermentation obtains the pear wine that ferments.
(4) clarity treatment is carried out to above-mentioned fermentation pear wine as fining agent with 0.5 part of shitosan.
(5) the fermentation pear wine, 0.9 part of honey, 10 portions of white granulated sugars and the 0.015 part of pears perfume (or spice) that obtain are processed through step (4) by 6 parts
Smart mixing and stirring, then filters, and filtrate is filling, obtains pear wine finished product.
Embodiment 4
(1) pears slurry is prepared：From 100 parts it is fresh, maturity is good, head is uniform, no disease and pests harm Dangshan pear, uses clear water
Washing is secondary, and broken stoning is squeezed the juice；To avoid pear juice oxidation by air and harmful microorganism from growing, quality point is added during mashing
Number carries out color retention for 0.01% potassium metabisulfite, then filters, and obtains adding 0.54 part of pectase in clarification pear juice,
At a temperature of 48 DEG C, 2.2h is digested；It is 19% to adjust pear juice pol again, is heated to 89 DEG C of insulation 15min, and citric acid is used in cooling
PH value is adjusted to 4.3, pears slurry is obtained；
(2) leavening is prepared：8 parts of glucose activity dry ferments are added to the quality through the 16min that sterilized at a temperature of 124 DEG C
During fraction is 5% aqueous sucrose solution, mixing is mixed, and then cultivates 30min at 26 DEG C, obtains leavening standby.
(3) continuously ferment：Leavening obtained above and pears slurry are pressed 0.9%：1 mass ratio mixing, in 28 DEG C of temperature
Under carry out first time fermentation, when the alcoholic strength of the pear wine through first time fermentation reaches more than 9.5%, when residual sugar is less than 4%, pour out
50% first time fermentation pear wine, adds 50% above-mentioned pears slurry, and sugar addition is 20%, is stirred evenly, and is entered at a temperature of 28 DEG C
Row is fermented for the second time, when reaching more than 9.5% through the wine degree of second pear wine of fermentation, when residual sugar is less than 4%, is fallen again
Go out 50% second fermentation pear wine, the above-mentioned pears slurry of addition 50% continues to repeat sugar addition and fermentation, so repeatedly continuous
Fermentation obtains the pear wine that ferments.
(4) clarity treatment is carried out to above-mentioned fermentation pear wine as fining agent with 0.5 part of shitosan.
(5) the fermentation pear wine for obtaining, 1 part of honey, 8 portions of white granulated sugars and 0.02 part of pear essence is processed through step (4) by 4 parts to mix
Conjunction stirs, and then filters, and filtrate is filling, obtains pear wine finished product.
Embodiment 5
(1) pears slurry is prepared：From 100 parts it is fresh, maturity is good, head is uniform, no disease and pests harm Dangshan pear, uses clear water
Washing is secondary, and broken stoning is squeezed the juice；To avoid pear juice oxidation by air and harmful microorganism from growing, quality point is added during mashing
Number carries out color retention for 0.01% potassium metabisulfite, then filters, and obtains adding 0.55 part of pectase in clarification pear juice,
At a temperature of 50 DEG C, 2h is digested；It is 18% to adjust pear juice pol again, is heated to 90 DEG C of insulation 15min, and cooling will with citric acid
PH value is adjusted to 4.0, obtains pears slurry；
(2) leavening is prepared：9 parts of glucose activity dry ferments are added to the quality through the 15min that sterilized at a temperature of 125 DEG C
During fraction is 8% aqueous sucrose solution, mixing is mixed, and then cultivates 30min at 28 DEG C, obtains leavening standby.
(3) continuously ferment：Leavening obtained above and pears slurry are pressed 1%：1 mass ratio mixing, at a temperature of 30 DEG C
First time fermentation is carried out, when the alcoholic strength of the pear wine through first time fermentation reaches more than 9.5%, when residual sugar is less than 4%, is poured out
50% first time fermentation pear wine, adds 50% above-mentioned pears slurry, and sugar addition is 19%, is stirred evenly, and is entered at a temperature of 30 DEG C
Row is fermented for the second time, when reaching more than 9.5% through the wine degree of second pear wine of fermentation, when residual sugar is less than 4%, is fallen again
Go out 50% second fermentation pear wine, the above-mentioned pears slurry of addition 50% continues to repeat sugar addition and fermentation, so repeatedly continuous
Fermentation obtains the pear wine that ferments.
(4) clarity treatment is carried out to above-mentioned fermentation pear wine as fining agent with 0.5 part of shitosan.
(5) the fermentation pear wine, 0.8 part of honey, 8 portions of white granulated sugars and the 0.015 part of pears perfume (or spice) that obtain are processed through step (4) by 3 parts
Smart mixing and stirring, then filters, and filtrate is filling, obtains pear wine finished product.
The preferred embodiments of the present invention are above are only, is not intended to limit the invention, for those skilled in the art
For member, inventive formulation and preparation technology can have various modifications and variations.It is all within the spirit and principles in the present invention, institute
Any modification, equivalent substitution and improvements of work etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of fermentation pear wine, it is characterised in that：Raw material components including following parts by weight：100 parts of Dangshan pear, pectase
0.5~0.55 part, 100 parts of aqueous sucrose solution, 8~10 parts and 0.3~0.5 part shitosan of glucose activity dry ferment.
2. it is a kind of it is as claimed in claim 1 fermentation pear wine preparation method, it is characterised in that：Comprise the following steps：
(1) pears slurry is prepared：Dangshan pear stoning is squeezed the juice, is filtered, obtain adding pectase to be digested in clarification pear juice, adjusted
Pear juice pol is 18~20%, obtains pears slurry；
(2) leavening is prepared：Glucose activity dry ferment is added in the aqueous sucrose solution for passing through sterilizing, carried out after being well mixed
Culture, obtains leavening standby；
(3) continuously ferment：The leavening is pressed 0.5~1% with pears slurry：1 ground ratio mixing, carries out first time fermentation,
When alcoholic strength reaches more than 9.5%, and residual sugar is less than 4%, pour out 50% first time fermentation pear wine, add 50% it is described
Pears are starched, and sugar addition is 18~20%, is stirred evenly, and is fermented for the second time, and when wine degree reaches more than 9.5%, residual sugar is less than 4%
When, 50% second fermentation pear wine is poured out again, the pears slurry of addition 50% continues sugar addition and fermentation, so anti-
Multiple continuously fermenting obtains the pear wine that ferments；
(4) clarity treatment is carried out to the fermentation pear wine with shitosan.
3. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：It is described to squeeze the juice in the step (1)
During include adding the potassium metabisulfite carry out the process of color retention.
4. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (1), the enzymolysis
Temperature is 40~50 DEG C, and the enzymolysis time is 2~3h.
5. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (1), the filtering
Also include carrying out the pear juice process of bus sterilization after process and before the enzymolysis process.
6. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (1), also including inciting somebody to action
The pears slurry is heated to 85~90 DEG C, is incubated 15min, then cools down, then pH value is adjusted to 4.0~4.3 mistake with citric acid
Journey.
7. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (2), the sterilizing
Process is specifically included：Sterilize 15~20min at being 120~125 DEG C in temperature.
8. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (2), the culture
During temperature control at 26~28 DEG C, the incubation time is 30min.
9. it is according to claim 2 fermentation pear wine preparation method, it is characterised in that：In the step (3), the fermentation
Temperature is 28~30 DEG C.
10. a kind of pear wine, it is characterised in that：Raw material components including following parts by weight：3~10 parts of pear wine of fermentation, honey 0.8
0.01~0.02 part of~1 part, 8~10 parts of white granulated sugar and pear essence.
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| CN201710222437.3A CN106754103A (en) | 2017-04-07 | 2017-04-07 | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
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