CN106883968A - A kind of waxberry wine production method - Google Patents
A kind of waxberry wine production method Download PDFInfo
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- CN106883968A CN106883968A CN201710272845.XA CN201710272845A CN106883968A CN 106883968 A CN106883968 A CN 106883968A CN 201710272845 A CN201710272845 A CN 201710272845A CN 106883968 A CN106883968 A CN 106883968A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of waxberry wine production method, it is related to a kind of processing technology of wine；Key step includes：Red bayberry is squeezed the juice and separates：Waxberry enucleation, then centrifugation are gone out into cranberry juice, and cranberry juice is filtered, isolate waxberry flesh；Sugar cane crushing with separate：Sugarcane is removed the peel, then extrudes sugarcane and centrifugation goes out sugar-cane juice, and sugar-cane juice is filtered, isolate sugarcane fibre；Yeast Cultivation matrix manufacturing：Red bayberry fruit stone, waxberry flesh will be obtained to mix with sugarcane fibre and be pressed into pie culture medium；Composition is allocated：Cranberry juice will be obtained and sugar-cane juice is made mixed liquor；Fermentation：Culture medium 100g is taken, and culture medium is wrapped up with filter paper, taken mixed liquor 500g and culture medium is rinsed repeatedly, then mixed liquor is fermented 7~8 days in 30~35 DEG C of environment, red hayberry wine stoste is obtained；Then red hayberry wine stoste is carried out into sterilized and packaging.Red bayberry can be made full use of by this technique, and be improved red hayberry wine mouthfeel.
Description
Technical field
The present invention relates to a kind of processing method of wine, and in particular to a kind of waxberry wine production method.
Background technology
Red bayberry be it is a kind of there is the traditional fruit of more than 7000 years, in spherical, pulp is into convex for fruit stone.Red bayberry is rich in fiber
Element, mineral element, vitamin, also containing a certain amount of protein, fat, pectin and 8 kinds of amino acid beneficial to human body,
Calcium, phosphorus, the content of iron will also be higher by more than 10 times of other fruit；And red bayberry has strong local flavor and sour-sweet succulence, therefore one
Directly liked by people.But red bayberry easily rots, is difficult to ensure and deposits, therefore in order to avoid wasting, it will usually which red bayberry is carried out into depth
Degree processing, most common is to be brewed into red hayberry wine.
The technological process of red hayberry wine is usually：Cleaning-be enucleated-sterilized-bottling of squeezing the juice-heat-ferment, but it is sharp
During brewageing red hayberry wine with the technique, methyl alcohol in red hayberry wine, fusel oil content can be caused high, so as to cause on after drinking
Head, or even poisoning.
Therefore, in order to solve the above technical problems, patent publication No. is the Chinese patent of CN104327997B, there is provided a kind of
Waxberry wine and its processing method, by adding Angel grape wine high activity dried yeast BV818 and candida utili CU-6
Double yeast are fermented to red hayberry wine, realize that technical ability is smoothly fermented under low temperature or bad condition, and first in wine can be controlled again
The content of alcohol and fusel oil so that the taste of red hayberry wine is good and is difficult top.
In the processing method of above-mentioned red hayberry wine, after the pulp and fruit stone gradation of red bayberry, waxberry flesh, fruit stone and kernel are straight
Connect discarding.But Chinese waxmyrtle seed has certain medical value, with inducing diuresis for removing edema, effect of sore；Also contain in kernel simultaneously
Suppress the nutriment of Growth of Gastric, therefore Chinese waxmyrtle seed is directly abandoned, be that one kind of red bayberry is wasted.And pass through to hit
Broken red bayberry fruit stone, to take out kernel, in order to ensure kernel completely, it is necessary to the intervention of substantial amounts of manpower, causes the place to red bayberry fruit stone
Reason is less efficient.
The content of the invention
It is an object of the invention to provide a kind of waxberry wine production method, to make full use of waxberry flesh and kernel.
To reach above-mentioned purpose, base case of the invention is as follows：
Waxberry wine production method includes selecting raw material and cleaning treatment, also comprises the following steps：
（1）Red bayberry is squeezed the juice and separates：Waxberry enucleation, then centrifugation are gone out into cranberry juice, and cranberry juice is filtered, isolated
Waxberry flesh；
（2）Sugar cane crushing with separate：Sugarcane is removed the peel, then extrudes sugarcane and centrifugation goes out sugar-cane juice, and sugar-cane juice is carried out
Filtering, isolates sugarcane fibre；
（3）Yeast Cultivation matrix manufacturing：By step（1）Obtain red bayberry fruit stone, waxberry flesh and step（2）The sugarcane fibre of acquisition is mixed
Merging is pressed into pie culture medium；
（4）Composition is allocated：By step（1）And step（2）Middle acquisition cranberry juice and sugar-cane juice are made mixed liquor, and adjust mixed liquor
Sugar content be 10-16g/100g, and to sodium acid carbonate is added in mixed liquor, the PH of mixed liquor is adjusted to 4.5~6.0；
（5）Fermentation：Take step（3）Obtained culture medium 100g, and culture medium is wrapped up with filter paper, take step（4）It is obtained mixed
Close liquid 500g to rinse culture medium repeatedly, then mixed liquor is fermented 7~8 days in 30~35 DEG C of environment, red bayberry is obtained
Wine stoste；
（6）It is sterilized：Ultrahigh-pressure sterilization is carried out to red hayberry wine stoste；
（7）Packaging：Red hayberry wine is packed with ceramic pot.
The principle of this programme waxberry wine production method is：
By step（1）Obtain cranberry juice, red bayberry fruit stone and pulp, step（2）Sugar-cane juice and sugarcane fibre are obtained, by poplar
Plum juice and sugar-cane juice are mixed and are allocated, and are controlled with the sugar content to cranberry juice, can improve the mouthfeel of cranberry juice.
By step（1）And step（2）The red bayberry fruit stone of acquisition, pulp and sugarcane fibre are mixed and are pressed into the culture of saccharomycete
Base, can make to contain material in substantial amounts of red bayberry and sugarcane in the microzyme culture medium of acquisition.The saccharomycete for being obtained more is adapted to
Grown in the environment that red bayberry and sugarcane are constituted, therefore saccharomycete put into when red bayberry is fermented in cranberry juice, can be with
The death rate of saccharomycete in fermentation process is reduced, is conducive to improving fermentation rate；Simultaneously to the material in cranberry juice and sugar-cane juice
Fully decompose.
In step（3）When making microzyme culture medium, in the pressing process of red bayberry fruit stone, pulp and sugarcane fibre,
Fruit stone will be crushed nucleation slag so that kernel exposes, and the chief component as microzyme culture medium.Therefore, by ferment
Female bacterium is decomposed to kernel, there is medical value and the material beneficial to human body will separate out, in step in kernel（5）Fermented
Cheng Zhong, is rinsed with the mixed liquor that cranberry juice and sugar-cane juice are mixed into culture medium, can be mixed the material separated out from kernel
In entering mixed liquor, so as to strengthen the function of red hayberry wine.
This programme produce beneficial effect be：
（One）In existing red hayberry wine fermentation technique, dusty yeast, dusty yeast is typically added to be dissolved in red bayberry in cranberry juice
In juice, the clarity of the red hayberry wine of output will be influenceed, influence red hayberry wine quality.
（Two）In this programme, the kernel to red bayberry fruit stone is utilized, while also improving effect of red hayberry wine.
（Three）Saccharomycete has certain adaptability to environment in breeding, uncomfortable in new environment during culture yeasts bacterium
The bacterium colony of new environment is answered by death or cannot be bred, therefore environment has selection index system to saccharomycete in culture yeasts bacterium；
In this programme, culture medium is fabricated to red bayberry fruit stone and sugarcane fibre first saccharomycete is selected, make saccharomycete in culture medium
The upper bacterium colony for forming stabilization；And culture medium is made with red bayberry fruit stone and sugarcane fibre, mixed with cranberry juice and sugar-cane juice
Mixed liquor is similar to the material in culture medium, thus in bacterium colony input mixed liquor in culture medium after, you can normal breeding so that
Mixed liquor is quickly entered yeastiness, improve fermentation rate and red hayberry wine mouthfeel.
Preferred scheme one：As the further optimization to base case, step（6）With step（7）Between also include step
（6.1）Cryopreservation：By the red hayberry wine stoste after sterilization, lucifuge is stored 30 days in 5~10 DEG C of environment, then carries out step（7）
Packaging operation.Red hayberry wine after fermentation is continued to store 30 days, red hayberry wine can be made to continue enhancing mouthfeel of fermenting, and by environment
Temperature control can slow down fermenting speed at 5~10 DEG C, prevent alcohol concentration too high.
Preferred scheme two：As the further optimization to base case, by step（5）Fermentation is replaced with：Take step（3）System
The culture medium 100g for obtaining, and culture medium is wrapped up with filter paper, take step（4）Obtained mixed liquor 500g is carried out repeatedly to culture medium
Rinse, and the culture medium that will be wrapped is positioned in mixed liquor, and mixed liquor is fermented 7~8 days in 30~35 DEG C of environment, then
Culture medium is taken out, red hayberry wine stoste is obtained..During bacterium colony can all put into mixed liquor with this, when preventing from fermenting initial,
Yeast bacterial content is too low, influences fermentation efficiency.
Preferred scheme three：As the further optimization to base case, in step（7）Packaging process in, red hayberry wine
Volume is no more than the 80% of ceramic tank volume, and needs to carry out vacuumize process to ceramic pot after packaging.By canned the overfill of ceramics,
It is unfavorable for sealing ceramic pot, and ceramic pot is carried out into vacuumize process, wine body can be prevented to be oxidized, extension red hayberry wine
Storage date.
Preferred scheme four：As the further optimization to base case, in step（7）Packaging process in, first using wine
Precision is that 50~54 degree of white wine and red hayberry wine are blent, and the alcoholic strength of red hayberry wine is adjusted into 35~38 degree, then to red bayberry
Wine carries out sterilization processing.Because the bacterium colony total amount bred on yeasting and culture medium has shadow to the fermentation efficiency of red hayberry wine
Ring so that influence red hayberry wine fermentation efficiency factor is more, therefore the alcoholic strength of the red hayberry wine after the completion of fermentation has different, because
This is blent with high quality liquor and red hayberry wine, and the alcoholic strength of red hayberry wine can be made to be in relatively stable state.
Brief description of the drawings
Fig. 1 is the structural representation of red bayberry draining device in the present invention；
Fig. 2 is the structural representation of stock supporting plate in Fig. 1.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Frame 1, stock supporting plate 2, bearing material groove 21, through hole 22, prick hole pin 23, rotating shaft 3,
Centrifugation chamber 4, transmission mechanism 5, motor 51, gear 52, gear ring 53, decelerator 54.
The waxberry wine production method of the present embodiment comprises the following steps：
（1）Feedstock treating：Fresh, complete Waxberry fruit is selected, and is rinsed with clear water, drained；
（2）Red bayberry is squeezed the juice and separates：Waxberry enucleation, then centrifugation are gone out into cranberry juice, and cranberry juice is filtered, isolated
Waxberry flesh；
（3）Sugar cane crushing with separate：Sugarcane is removed the peel, then extrudes sugarcane and centrifugation goes out sugar-cane juice, and sugar-cane juice is carried out
Filtering, isolates sugarcane fibre；
（4）Yeast Cultivation matrix manufacturing：By step（2）Obtain red bayberry fruit stone, waxberry flesh and step（3）The sugarcane fibre of acquisition is mixed
Merging is pressed into pie culture medium；
（5）Composition is allocated：By step（2）And step（3）Middle acquisition cranberry juice and sugar-cane juice are made mixed liquor, and adjust mixed liquor
Sugar content be 10g/100g, and to sodium acid carbonate is added in mixed liquor, the PH of mixed liquor is adjusted to 4.5；
（6）Fermentation：Take step（4）Obtained culture medium 100g, and culture medium is wrapped up with filter paper, take step（5）It is obtained mixed
Close liquid 500g to rinse culture medium repeatedly, after being rinsed culture machine, the culture medium that will be wrapped is positioned over mixed liquor
In, then mixed liquor is fermented 8 days in 32 DEG C of environment, after taking out culture medium, obtain red hayberry wine stoste；It is 50 to use alcoholic strength
~54 degree of high quality liquor is blent with red hayberry wine stoste, the alcoholic strength of red hayberry wine can be adjusted into 36 degree；
（7）It is sterilized：Ultrahigh-pressure sterilization is carried out to red hayberry wine stoste；
（7.1）Cryopreservation：By the red hayberry wine stoste after sterilization, lucifuge is stored 30 days in 10 DEG C of environment again；
（8）Packaging：Red hayberry wine is packed with ceramic pot, red hayberry wine can be prevented by strong illumination；And the body of red hayberry wine
Product needs to carry out vacuumize process to ceramic pot no more than the 80% of ceramic tank volume after packaging.
Step in the present embodiment（2）Red bayberry squeeze the juice with separate during, employ a kind of red bayberry draining device to poplar
Plum is enucleated and is squeezed the juice.As shown in Figure 1 and Figure 2, red bayberry draining device includes frame 1, and stock supporting plate 2 is provided with frame 1, holds
Rotating shaft 3 is provided between flitch 2 and frame 1, is evenly distributed with stock supporting plate 2 in bearing material groove 21, bearing material groove 21 and is provided with some through holes
22, the top of stock supporting plate 2 is provided with bundle hole pin 23；The lower section of stock supporting plate 2 is provided with centrifugation chamber 4, and the inwall in centrifugation chamber 4 is equal
It is even that multiple projections are distributed with, transmission mechanism 5 is connected with centrifugation chamber 4, transmission mechanism 5 includes motor 51, connects on motor 51
Gear 52 is connected to, the outer wall in centrifugation chamber 4 is arranged with the gear ring 53 engaged with gear 52；It is provided between gear 52 and motor 51
Decelerator 54.
Red bayberry is squeezed the juice and separate detailed process is：Red bayberry is placed on stock supporting plate 2, stock supporting plate 2 is shaken, makes red bayberry position
In in bearing material groove 21, then bundle hole is carried out to red bayberry by pricking hole pin 23.During hole is pricked, the extruding red bayberry of hole pin 23, poplar are pricked
The one side that plum contacts with bearing material groove 21 is just mutually extruded with bearing material groove 21, and a part of pulp and fruit stone for making red bayberry depart from, and lead to
Through hole 22 is crossed to enter in centrifugation chamber 4.Using 10 holes under hole pin 23 is pricked on the fruit stone of red bayberry are pricked, rotating shaft overturns
Stock supporting plate 2, by the red bayberry input centrifugation chamber 4 in bearing material groove 21, starts motor 51, and motor 51 is rotated with moving gear 52,
Gear 52 drives gear ring 53 to rotate, then red bayberry is subject to centrifugal forces in high-speed rotation centrifugation chamber 4, and divides with centrifugation
From the side wall collision in chamber 4, during collision, the pulp of red bayberry is separated with fruit stone, and causes that the kernel in fruit stone is crashed.
Therefore the kernel of red bayberry fruit stone uniformly will mix with waxberry flesh, thus formed favorably with during culture yeasts bacterium,
Material in kernel can be separated out fully.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (5)
1. a kind of waxberry wine production method, including raw material is selected and cleaning treatment, it is characterised in that also including as follows
Step：
（1）Red bayberry is squeezed the juice and separates：Waxberry enucleation, then centrifugation are gone out into cranberry juice, and cranberry juice is filtered, isolated
Waxberry flesh；
（2）Sugar cane crushing with separate：Sugarcane is removed the peel, then extrudes sugarcane and centrifugation goes out sugar-cane juice, and sugar-cane juice is carried out
Filtering, isolates sugarcane fibre；
（3）Yeast Cultivation matrix manufacturing：By step（1）Obtain red bayberry fruit stone, waxberry flesh and step（2）The sugarcane fibre of acquisition is mixed
Merging is pressed into pie culture medium；
（4）Composition is allocated：By step（1）And step（2）Middle acquisition cranberry juice and sugar-cane juice are made mixed liquor, and adjust mixed liquor
Sugar content be 10-16g/100g, and to sodium acid carbonate is added in mixed liquor, the PH of mixed liquor is adjusted to 4.5~6.0；
（5）Fermentation：Take step（3）Obtained culture medium 100g, and culture medium is wrapped up with filter paper, take step（4）It is obtained mixed
Close liquid 500g to rinse culture medium repeatedly, then mixed liquor is fermented 7~8 days in 30~35 DEG C of environment, red bayberry is obtained
Wine stoste；
（6）It is sterilized：Ultrahigh-pressure sterilization is carried out to red hayberry wine stoste；
（7）Packaging：Red hayberry wine is packed with ceramic pot.
2. waxberry wine production method according to claim 1, it is characterised in that step（6）With step（7）Between also wrap
Include step（6.1）Cryopreservation：By the red hayberry wine stoste after sterilization, lucifuge is stored 30 days in 5~10 DEG C of environment, then is carried out
Step（7）Packaging operation.
3. waxberry wine production method according to claim 1, it is characterised in that by step（5）Fermentation is replaced with：Take step
Suddenly（3）Obtained culture medium 100g, and culture medium is wrapped up with filter paper, take step（4）Obtained mixed liquor 500g is to culture medium
Rinsed repeatedly, and the culture medium that will be wrapped is positioned in mixed liquor, mixed liquor is fermented 7 in 30~35 DEG C of environment
~8 days, then culture medium is taken out, red hayberry wine stoste is obtained.
4. waxberry wine production method according to claim 1, it is characterised in that in step（7）Packaging process in, poplar
The volume of plum wine is no more than the 80% of ceramic tank volume, and needs to carry out vacuumize process to ceramic pot after packaging.
5. waxberry wine production method according to claim 1, it is characterised in that in step（7）Packaging process in, first
Use alcoholic strength to be blent with red hayberry wine for 50~54 degree of white wine, the alcoholic strength of red hayberry wine is adjusted to 35~38 degree, then
Red hayberry wine is packed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710272845.XA CN106883968A (en) | 2017-04-24 | 2017-04-24 | A kind of waxberry wine production method |
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| CN201710272845.XA CN106883968A (en) | 2017-04-24 | 2017-04-24 | A kind of waxberry wine production method |
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| CN106883968A true CN106883968A (en) | 2017-06-23 |
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| CN201710272845.XA Pending CN106883968A (en) | 2017-04-24 | 2017-04-24 | A kind of waxberry wine production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055113A (en) * | 2018-10-08 | 2018-12-21 | 汨罗市湘州杨梅种植专业合作社 | A kind of brew method of red hayberry wine |
| EP3806879A4 (en) * | 2018-06-15 | 2022-03-09 | University Of Tasmania | Preparation for the treatment of inflammatory bowel disease using a whole plant fibre extract from sugarcane |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3806879A4 (en) * | 2018-06-15 | 2022-03-09 | University Of Tasmania | Preparation for the treatment of inflammatory bowel disease using a whole plant fibre extract from sugarcane |
| CN109055113A (en) * | 2018-10-08 | 2018-12-21 | 汨罗市湘州杨梅种植专业合作社 | A kind of brew method of red hayberry wine |
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