CN106834045A - A kind of half-fermented green liquor and its production technology - Google Patents

A kind of half-fermented green liquor and its production technology Download PDF

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CN106834045A
CN106834045A CN201710061395.XA CN201710061395A CN106834045A CN 106834045 A CN106834045 A CN 106834045A CN 201710061395 A CN201710061395 A CN 201710061395A CN 106834045 A CN106834045 A CN 106834045A
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wine
soya
bean milk
ageing
dipping
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毛怀彬
李晓锋
黄武晶
张玉梅
蒋合富
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Dazhou Good Wine Co Ltd
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Dazhou Good Wine Co Ltd
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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
    • 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
    • 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

A kind of half-fermented green liquor and its production technology, category alcoholic drink and preparation method thereof.After it is using ripe soya-bean milk dipping green plum pulp dissolution its most of acidic materials, again by green plum pomace main fermentation, again with ferment after soya-bean milk impregnating liquor, ageing green plum fermented wine and the ripe soya-bean milk impregnating liquor of ageing are finally blent into regulation acidity, wine degree and local flavor and is made half-fermented green plum wine.By green plum slag primary fermentation in half-fermentation technology of the present invention, and supplement soya-bean milk impregnating liquor after fermentation, it is obtained in that preferable ferment local-flavor and beneficiating ingredient, part is not engaged in the soya-bean milk impregnating liquor of fermentation and green plum slag fermented wine blends finished product, not only remain former fruit organic acid and phenols component, and the fresh Flavor of former fruit can be retained in product, make the more plentiful gracefulness of product special flavour.

Description

A kind of half-fermented green liquor and its production technology
Technical field：
A kind of half-fermented green liquor and its production technology, category alcoholic drink and preparation method thereof.
Background technology：
Green plum Pterostyrax arbor, plum fruit is spherical in shape, and the 5-6 months are the florescence, and the 8-9 months are fruiting period, are mainly grown in south In hills, hillside fields woods.Da Chuan areas of city green plum area is up to 6.5 ten thousand mu, wherein 30,000 mu of entrance are born fruit the phase of abounding with, annual production is up to 80,000 Ton, is concentrated mainly on hundred section towns, the band of Ma Jia towns one, the pillar industry that green plum has been increased income as local farmers.
Green plum contains substantial amounts of organic acid, and total acid content is typically in 3.0%-6.5%, predominantly citric acid, malic acid, list Peaceful acid, bitter folic acid, butanedioic acid and tartaric acid etc., carbon dioxide and water, ash content are converted into after people's food by the most acid of metabolism In alkaline matter such as calcium, iron, phosphorus, potassium, copper, zinc etc. it is more, it is final into alkalescence after being absorbed by the body, the weak of blood can be kept Alkalescence, so that health.Citric acid is that human body cell is metabolized indispensable important acids, and it can promote the lactic acidosis to be Carbon dioxide and water are excreted, and are set up, and are beneficial to calcium uptake.Green plum also contains 17 kinds of amino acid, wherein there is 8 kinds of people The necessary amino acid of body and sitosterol, flavonoids and multivitamin, containing about 0.9% fat, 0.9% protein, 5% carbon hydrate The nutritive and health protection components such as thing.Green plum is typical Johnson ＆ Johnson reason basic food, can comprehensive acidic food (Cereals class, egg, meat, fish, Wine, sugar etc.), with quench one's thirst of promoting the production of body fluid, stimulate appetite, dispelling fatigue, disinfecting detoxifying purifies blood, strengthens the effect of liver function, There is certain effect for preventing hypertension and cerebral hemorrhage and kinds of tumors disease.
But green plum is currently limited to medicinal, fresh fruit, and edible and simple roughing is steep in wine, and comprehensive utilization value is relatively low. Green liquor production history is long, and the heroic story of Greengage wine opinion of the period of Three Kingdoms is wide-spread.China's green plum among the people steeps in wine also ten Divide universal, also had been reported that using second fermentation wine technology after first neutralizing plum fruit acid ingredient in recent years, it is also common with glutinous rice The technique of fermentation wine-making mixes the handicraft product made wine with low acids feedstocks.Particularly neutralize green plum acidity after fermentation green plum Wine, have lost the acid ingredient i.e. functional health ingredient of most of green plum.
The content of the invention：
The problem to be solved in the present invention is not enough aiming at more than and providing one kind will not lose green plum acid ingredient i.e. The green liquor of functional health ingredient, and its production technology.Its technical scheme is as follows：
Half-fermented green liquor, its key technology is to adopt to be prepared by the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) by weight 1:1 with 30~40min of ripe soya-bean milk dipping green plum pulp；
3) squeezing dipping pulp, separates juice, and with refining liquor accurate adjustment wine degree to 18-20%vol, this is dipping soya-bean milk wine, Remaining is green plum pomace；
4) gelatin of 0.2-0.3g/L is added to dipping soya-bean milk wine, is clarified 10~12 days, this is dipping ageing soya-bean milk wine；
5) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, adds cellulase, while adding Nisin antibacterials, this is Slurry；
6) slurry adds the wine mother liquor for fermentation of 8-12%；
1. main fermentation 8-12 days, 20-26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin is added, into rear ferment Phase；
3. ferment 10~12 days after natural epidemic disaster in booth, rear ferment terminates, and expression separation liquid is fermented wine；
7) fermented wine adds different VC0.1g/L, shell adding glycan 0.3-0.5g/L, plus bentonite 800mg/L, with green plum brandy Canful ageing after base liquor and dipping ageing soya-bean milk wine rectification degree 16-18%Vol, obtains ageing fermented wine；
8) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16-18%Vol；
9) filling finished product.
The production technology of above-mentioned half-fermented green liquor, its key technology is to comprise the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) by weight 1:1 with 30~40min of ripe soya-bean milk dipping green plum pulp；
3) squeezing dipping pulp, separates juice, and with refining liquor accurate adjustment wine degree to 18-20%vol, this is dipping soya-bean milk wine, Remaining is green plum pomace；
4) gelatin of 0.2-0.3g/L is added to dipping soya-bean milk wine, is clarified 10~12 days, this is dipping ageing soya-bean milk wine；
5) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, adds cellulase, while adding Nisin antibacterials, this is Slurry；
6) slurry adds the wine mother liquor for fermentation of 8-12%；
1. main fermentation 8-12 days, 20-26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin is added, into rear ferment Phase；
3. ferment 10~12 days after natural epidemic disaster in booth, rear ferment terminates, and expression separation liquid is fermented wine；
7) fermented wine adds different VC0.1g/L, shell adding glycan 0.3-0.5g/L, plus bentonite 800mg/L, with green plum brandy Canful ageing after base liquor and dipping ageing soya-bean milk wine rectification degree 16-18%Vol, obtains ageing fermented wine；
8) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16-18%Vol；
9) filling finished product.
Compared with prior art, the invention has the advantages that：
1st, the ripe soya-bean milk that the present invention is used is practically free of acid, and the acidity of mixed serum is reduced after mixing with green plum pulp, The slightly acidic condition of yeast propagation fermentation in zymotechnique is disclosure satisfy that, technological condition for fermentation is so both ensure that, remained again Whole Determination of Organic Acids (containing aldehydes matter) of green plum original fruit, the functional components organic acid of former fruit is fully utilized.
2nd, by green plum slag primary fermentation in half-fermentation technology of the present invention, and supplement soya-bean milk impregnating liquor after fermentation, be obtained in that compared with Good ferment local-flavor and beneficiating ingredient, the soya-bean milk impregnating liquor and green plum slag fermented wine for being partly not engaged in fermentation blends finished product, no But former fruit organic acid and phenols component are remained, and the fresh Flavor of former fruit can be retained in product, make product special flavour more Plus plentiful gracefulness.
3rd, ferment green liquor pilot product after measured and judge：Detected through Dazhou City Chuan Hu Food Co., Ltd, its alcohol Degree 16.2%Vol, Titrable acid (in terms of tartaric acid) 7.96g/L, volatile acid (with Acetometer) 0.77g/L, total reducing sugar is (with glucose Meter) 49.6g/L, sugar-free extract 23.0g/L, it is seen that the retention rate of the healthcare function composition of green plum is at a relatively high.Its color and luster Pale yellow, clear, without precipitated impurities, green plum fruity, aroma are coordinated, and sour and sweet palatability is mellow long.The product is suitable to industrialization Production.
4th, the exploitation for green plum of the invention increased a channel, be that orchard worker's extra earning creates favorable conditions.
Specific embodiment：
Embodiment one：
A kind of half-fermented green liquor, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 3 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 30min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 18%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.2g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 10 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds 8% wine mother liquor for fermentation；Fruit wine dry ferment is activated and three-level Amplification Culture system using traditional handicraft Standby distiller's yeast liquid；
1. main fermentation 8 days, 26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 10 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.3g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 18%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16%Vol, pol 45g/L, Titratable acidity (in terms of tartaric acid) 6.0g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.25%；
11) by 60 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -7 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).
The production technology of above-mentioned half-fermented green liquor, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 3 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 30min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 18%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.2g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 10 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds 8% wine mother liquor for fermentation；Fruit wine dry ferment is activated and three-level Amplification Culture system using traditional handicraft Standby distiller's yeast liquid；
1. main fermentation 8 days, 26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 10 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.3g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 18%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16%Vol, pol 45g/L, Titratable acidity (in terms of tartaric acid) 6.0g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.25%；
11) by 60 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -7 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).
Embodiment two：
A kind of production technology of half-fermented green liquor, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 7 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 40min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 20%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.3g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 12 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds 12% wine mother liquor for fermentation；Fruit wine dry ferment is activated and three-level Amplification Culture system using traditional handicraft Standby distiller's yeast liquid；
1. main fermentation 12 days, 20 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 12 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.5g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 16%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 18%Vol, pol 12.1g/ L, titratable acidity (in terms of tartaric acid) 9.0g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.35%；
11) by 70 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -7 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).
The production technology of above-mentioned half-fermented green liquor, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 7 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 40min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 20%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.3g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 12 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds 12% wine mother liquor for fermentation；Fruit wine dry ferment is activated and three-level Amplification Culture system using traditional handicraft Standby distiller's yeast liquid；
1. main fermentation 12 days, 20 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 12 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.5g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 16%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 18%Vol, pol 12.1g/ L, titratable acidity (in terms of tartaric acid) 9.0g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.35%；
11) by 70 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -7 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).
Embodiment three：
A kind of half-fermented green liquor, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 5 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 35min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 19%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.25g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 11 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds the wine mother liquor for fermentation of 8-12%；Fruit wine dry ferment is activated and three-level Amplification Culture using traditional handicraft Prepare distiller's yeast liquid；
1. main fermentation 10 days, 23 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 11 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.4g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 17%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 17%Vol, pol 30g/L, Titratable acidity (in terms of tartaric acid) 7.5g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.3%；
11) by 65 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -4 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).
The production technology of above-mentioned half-fermented green liquor, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter a point frame storage natural epidemic disaster in booth in clean room and remove green grass or young crops in 5 days；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water, scraper lifting machine feeding conveyer belt, selection Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of D- of fresh fruit weight 0.2g/kg are added dropwiseC, the different V of D-C Now add so that distilled water is now molten；
3) by weight 1:1 with ripe soya-bean milk dipping green plum pulp 35min；Ripe soya-bean milk is prepared by traditional handicraft, after being down to room temperature Use immediately, 20L soya-bean milk is prepared per kg soya beans；
4) with spiral juice extractor squeezing dipping pulp, juice is separated, with refining liquor accurate adjustment wine degree to 19%vol, this is leaching Stain soya-bean milk wine, remaining is green plum pomace；
5) gelatin of 0.25g/L (to impregnate soya-bean milk wine stereometer) is added to dipping soya-bean milk wine, is clarified 11 days, turn tank removal Sediment, it is standby to fill tank ageing, and this is dipping ageing soya-bean milk wine；
6) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, and syrup dissolves in maltose for fresh soft water by sugar amount, by total Weight adds the cellulase 0.2% of 100,000 enzyme activity units/g, while adding Nisin0.05g/ ㎏ antibacterials, this is slurry, acidity Below 10g/L, total reducing sugar more than 11%；
7) slurry adds the wine mother liquor for fermentation of 8-12%；Fruit wine dry ferment is activated and three-level Amplification Culture using traditional handicraft Prepare distiller's yeast liquid；
1. main fermentation 10 days, 23 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days, when wine degree reaches More than 6%Vol, residual sugar reaches less than 1.0%, and main fermentation terminates；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin 0.05g/L are added, Into the rear ferment phase；
3. ferment 11 days after natural epidemic disaster in booth, below 0.4%, rear ferment terminates residual sugar, and expression separation liquid is fermented wine；Fermentation residue Distill to obtain green plum brandy base liquor；Pomace makees feed；
8) fermented wine adds different VC0.1g/L, shell adding glycan 0.4g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing more than 6 months or more than 1 year after dipping ageing soya-bean milk wine rectification degree 17%Vol, the ageing phase arranges summer end to fall Tank once, obtains ageing fermented wine；
9) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 17%Vol, pol 30g/L, Titratable acidity (in terms of tartaric acid) 7.5g/L, local flavor is up to standard；
10) the egg clarification for Jia 0.3%；
11) by 65 DEG C of pasteurization 15min after the ageing fermented wine of more than six months is formulated, seasoning after cooling； Or by more than 1 year fermented wine of ageing by blending, -4 DEG C carry out freezing processing one week after seasoning, it is degerming to take advantage of cold refined filtration, Natural colour；
12) green liquor after refined filtration, with fruit wine can packing machine sterile filling, into bottled product, (vial and stopper are gone out with ozone Bacterium).

Claims (2)

1. a kind of half-fermented green liquor, it is characterised in that adopt and be prepared by the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) by weight 1:1 with 30~40min of ripe soya-bean milk dipping green plum pulp；
3) squeezing dipping pulp, separates juice, and with refining liquor accurate adjustment wine degree to 18-20%vol, this is dipping soya-bean milk wine, remaining It is green plum pomace；
4) gelatin of 0.2-0.3g/L is added to dipping soya-bean milk wine, is clarified 10~12 days, this is dipping ageing soya-bean milk wine；
5) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, adds cellulase, while adding Nisin antibacterials, this is slag Slurry；
6) slurry adds the wine mother liquor for fermentation of 8-12%；
1. main fermentation 8-12 days, 20-26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin is added, into the rear ferment phase；
3. ferment 10~12 days after natural epidemic disaster in booth, rear ferment terminates, and expression separation liquid is fermented wine；
7) fermented wine adds different VC0.1g/L, shell adding glycan 0.3-0.5g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing after dipping ageing soya-bean milk wine rectification degree 16-18%Vol, ageing fermented wine is obtained；
8) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16-18%Vol；
9) filling finished product.
2. the production technology of half-fermented green liquor described in claim 1, it is characterised in that comprise the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) by weight 1:1 with 30~40min of ripe soya-bean milk dipping green plum pulp；
3) squeezing dipping pulp, separates juice, and with refining liquor accurate adjustment wine degree to 18-20%vol, this is dipping soya-bean milk wine, remaining It is green plum pomace；
4) gelatin of 0.2-0.3g/L is added to dipping soya-bean milk wine, is clarified 10~12 days, this is dipping ageing soya-bean milk wine；
5) green plum pomace by weight 1：1 adds the syrup containing sugar 20%, adds cellulase, while adding Nisin antibacterials, this is slag Slurry；
6) slurry adds the wine mother liquor for fermentation of 8-12%；
1. main fermentation 8-12 days, 20-26 DEG C of temperature, interruption is passed through filtrated air to stir (air compressor machine) within first four days；
2. main fermentation unstrained liquor is leached, dipping ageing soya-bean milk wine dipper wine degree 4%Vol high is added, Nisin is added, into the rear ferment phase；
3. ferment 10~12 days after natural epidemic disaster in booth, rear ferment terminates, and expression separation liquid is fermented wine；
7) fermented wine adds different VC0.1g/L, shell adding glycan 0.3-0.5g/L, plus bentonite 800mg/L, with green plum brandy base liquor With canful ageing after dipping ageing soya-bean milk wine rectification degree 16-18%Vol, ageing fermented wine is obtained；
8) with impregnate ageing soya-bean milk wine, maltose blend allotment ageing fermented wine reach wine degree 16-18%Vol；
9) filling finished product.
CN201710061395.XA 2017-01-25 2017-01-25 A kind of half-fermented green liquor and its production technology Pending CN106834045A (en)

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Publication number Priority date Publication date Assignee Title
CN101586067A (en) * 2009-01-13 2009-11-25 厦门如意集团有限公司 Plum wine brewage technology
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof
CN103992903A (en) * 2014-05-09 2014-08-20 王建新 Kumquat fruit wine production technology
CN104130905A (en) * 2014-08-10 2014-11-05 毛怀彬 Sulfur-dioxide-free full juice fermented orange wine and production process thereof
CN105462762A (en) * 2015-12-25 2016-04-06 刘后伟 Red cabbage fermented wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101586067A (en) * 2009-01-13 2009-11-25 厦门如意集团有限公司 Plum wine brewage technology
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof
CN103992903A (en) * 2014-05-09 2014-08-20 王建新 Kumquat fruit wine production technology
CN104130905A (en) * 2014-08-10 2014-11-05 毛怀彬 Sulfur-dioxide-free full juice fermented orange wine and production process thereof
CN105462762A (en) * 2015-12-25 2016-04-06 刘后伟 Red cabbage fermented wine

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