CN106967572A - A kind of processing technology of white wine - Google Patents
A kind of processing technology of white wine Download PDFInfo
- Publication number
- CN106967572A CN106967572A CN201710361622.0A CN201710361622A CN106967572A CN 106967572 A CN106967572 A CN 106967572A CN 201710361622 A CN201710361622 A CN 201710361622A CN 106967572 A CN106967572 A CN 106967572A
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- China
- Prior art keywords
- durian
- white wine
- shell
- pulp
- processing technology
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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
-
- 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
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of processing technology of white wine in white wine manufacture field, including to take fresh durian, shell, pulp, fruit stone are separated, base-material is mixed into after shell, fruit stone are crushed, crushes to obtain durian end after pulp is freezed；Fresh mangosteen is taken, separation shell, pulp will mix to obtain filter material after the semi-formed active carbon powder of mangosteen shell half ground into end one, mangosteen pulp crushed jam is made；After base-material, jam and sorghum mixed fermentation base liquor and fermented grain will be obtained through distillation；Durian end is added water and handled after stirring with ultrasonic vibration；Solution after will be ultrasonically treated in step D is filtrated to get durian liquid with desulfurizing agent and filter material；After durian liquid and fermented grain mixed fermentation will distill obtaining auxiliary wine；By base liquor and auxiliary wine in mass ratio 3~4.5:1 carries out being mixed to prepare durian flavor white wine.Both there is good durian flavor mouthfeel using white wine made from this programme, the sulphur compound amount contained simultaneously is low, without scorching sense after drinking, will not injure body.
Description
Technical field
The present invention relates to white wine manufacture field, and in particular to a kind of processing technology of white wine.
Background technology
In the prior art, though durian has preferable healthcare function, because durian contains sulphur compound, it is possible to press down
The eubolism of human body processed, triggers alcoholism, dizzy, stupor even dead.《Chinese food journal》6th phase in 2012
In page 132, in addition clearly propose durian and wine can not together with eat.Therefore, how when preparing durian wine, sulfide is reduced
Content and the peculiar flavour for keeping durian so that prepared durian wine will not only injure body, while also having health care work(
Can, and unique durian flavor can also be kept, just into a technical barrier.
The content of the invention
The invention is intended to provide a kind of processing technology of white wine, to process the white wine with durian flavor.
To reach above-mentioned purpose, basic technology scheme of the invention is as follows：A kind of processing technology of white wine, including following step
Suddenly：
A, fresh durian is taken, shell, pulp, fruit stone are separated, shell, fruit stone will be mixed into base-material after crushing, by pulp
Durian end is crushed to obtain after lyophilized；
B, take fresh mangosteen, separation shell, pulp, by mangosteen shell half ground into end, another semi-formed activated carbon powder
Last in mass ratio 1:1 mixes to obtain filter material, mangosteen pulp is crushed jam is made；
C, will after base-material, jam and sorghum mixed fermentation through distillation obtain base liquor and fermented grain；
D, durian end added water stir after handled with ultrasonic vibration；
E, will be ultrasonically treated in step D after solution be filtrated to get durian liquid with desulfurizing agent and filter material；
F, it will carry out distilling and obtaining auxiliary wine after durian liquid and fermented grain mixed fermentation；
G, by base liquor and auxiliary wine in mass ratio 3~4.5:1 carries out being mixed to prepare durian flavor white wine.
The advantage of this programme is：1st, the resource of durian itself each several part is made full use of, shell and core are used for the production of base liquor,
Pulp is used to extract durian flavor material, and carrying out clasmatosis by ultrasonic vibration discharges sulphur compound, then is handed over by cation
Change resin and enter line replacement reaction to sulphur so that sulfur content is greatly reduced so that obtained white wine is both good to remain durian
Local flavor, while the nutriment in durian is also enriched in, with certain health-care effect；2nd, can be right using mangosteen shell as filter material
Durian liquid, which carries out disinfection, to be sterilized and filters so that durian liquid is relatively sanitary, reduces the fiber content in liquid, while suppressing durian
With the scorching effect of alcohol so that the salubriouser alcohol of white wine and.
Preferred scheme one, based on scheme a kind of improvement, the desulfurizing agent in step E is the cation containing silver ion
Exchanger resin.It can enter line replacement to the sulphur compound in the last solution of durian by exchanger resin to react, can effectively remove pomegranate
Sulphur compound in lotus, mitigates harmful effect of the sulphur compound to human body.
After shell, fruit stone being cleaned in a kind of improvement of preferred scheme two, preferably one, step A use ultraviolet light
Illumination-based disinfection 5-8h.So processing can carry out effective disinfection processing to durian shell, fruit stone, and will not add it
He sterilizes compound so that base liquor made from shell, fruit stone subsequent fermentation is purer.
Base-material, jam, sorghum are according to mass ratio in a kind of improvement of preferred scheme three, preferably two, step C
3.5~5:1:8 mixing.The starch of abundance can be provided containing more sorghum by being configured so that so that go out capacity for liquor height, base-material and fruit
The proportioning of sauce causes the more excellent flavor taste and health-care effect of base liquor.
It is in a kind of improvement of preferred scheme four, preferably three, step C that mixed raw material is close with ceramics ground cylinder
Seal ferment 30~45 days, then takes out distillation 60~80 minutes, distills 90 DEG C of initial temperature.So raw material is fully fermented,
Distill obtained base liquor mouthfeel more alcohol and.
0.2~0.4h of ultrasonic vibration handling duration in a kind of improvement of preferred scheme five, preferably four, step D.
So make it that the durian clasmatosis degree in the last solution of durian is high, the compound that inside is contained is able to fully discharge, and is conducive to
Discharge sulphur compound.
It is in a kind of improvement of preferred scheme six, preferably five, step F that mixed raw material is close with ceramics ground cylinder
Seal ferment 25~30 days, then takes out distillation 60~80 minutes, distills 90 DEG C of initial temperature.Because fermented grain has once been sent out
Ferment, this time fermentation is mainly fermented to durian liquid, is avoided that fermented grain is become sour using aforesaid operations so that produced after fermentation
Auxiliary wine has more preferable durian flavor.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：A kind of processing technology of white wine, comprises the following steps：
A, fresh durian is taken, shell, pulp, fruit stone are separated, ultraviolet light illumination-based disinfection 5- is used after shell, fruit stone are cleaned
Base-material is pulverized and mixed into after 8h, durian end is crushed to obtain after pulp is freeze-dried；
B, take fresh mangosteen, separation shell, pulp, by mangosteen shell half ground into end, another semi-formed activated carbon powder
Last in mass ratio 1:1 mixes to obtain filter material, mangosteen pulp is crushed jam is made；
C, by base-material, jam and sorghum according to mass ratio 3.5:1:8 mixed fermentations, with ceramics ground cylinder sealing and fermenting after fermentation
30 days, distillation 60 minutes is then taken out, 90 DEG C of initial temperature is distilled, obtains base liquor and fermented grain；
D, durian end added water stir after with 120MHz ultrasonic oscillation processing 0.2h；
E, will be ultrasonically treated in step D after solution be filtrated to get durian liquid with desulfurizing agent and filter material, desulfurizing agent be containing
The cationic ion-exchange resin of silver ion；
F, durian liquid is mixed with fermented grain after with ceramics ground cylinder sealing and fermenting 25 days, then take out distillation 60 minutes, distillation
90 DEG C of initial temperature, obtains auxiliary wine；
G, by base liquor and auxiliary wine in mass ratio 3:1 carries out being mixed to prepare durian flavor white wine.
Embodiment 2：The present embodiment and the difference of embodiment 1 are base-material, jam and sorghum according to mass ratio 4:1:8 mix
Fermentation is closed, ceramics ground cylinder sealing and fermenting is used after fermentation 40 days, distillation 70 minutes, ultrasonic oscillation processing 0.3h, pomegranate is then taken out
Lotus liquid uses ceramics ground cylinder sealing and fermenting 28 days after being mixed with fermented grain, then take out distillation 70 minutes, base liquor and auxiliary wine are in mass ratio
4:1 carries out being mixed to prepare durian flavor white wine.
Embodiment 3：The present embodiment and the difference of embodiment 1 are base-material, jam and sorghum according to mass ratio 5:1:8 mix
Fermentation is closed, ceramics ground cylinder sealing and fermenting is used after fermentation 45 days, distillation 80 minutes, ultrasonic oscillation processing 0.4h, pomegranate is then taken out
Lotus liquid uses ceramics ground cylinder sealing and fermenting 30 days after being mixed with fermented grain, then take out distillation 80 minutes, base liquor and auxiliary wine are in mass ratio
4.5:1 carries out being mixed to prepare durian flavor white wine.
By embodiment and market common white spirit progress flavor taste on sale, the contrast of content of sulphur compounds, comparative example is city
The white wine of face purchase, comparing result is as follows：
From the white wine of the visible use this programme technique productions of upper table whether content of sulphur compounds, flavor taste or to people
The influence of body is superior to market common white spirit on sale, is reducing the content of sulfide and is keeping the peculiar flavour of durian so that institute
The durian wine of preparation will not only injure body, while also having healthcare function, and can also keep unique durian flavor.
Above-described is only that the known general knowledge such as concrete structure and/or characteristic is herein in embodiments of the invention, scheme
Excessive description is not made.It should be pointed out that for those skilled in the art, without departing from the structure of the invention, also
Several modifications and improvements can be made, these should also be considered as protection scope of the present invention, these are real all without the influence present invention
The effect and practical applicability applied.The scope of protection required by this application should be based on the content of the claims, specification
In embodiment etc. record the content that can be used for explaining claim.
Claims (7)
1. a kind of processing technology of white wine, it is characterised in that comprise the following steps：
A, fresh durian is taken, shell, pulp, fruit stone are separated, shell, fruit stone will be mixed into base-material after crushing, pulp is freezed
After crush to obtain durian end；
B, take fresh mangosteen, separation shell, pulp, after mangosteen shell half ground into end, another semi-formed active carbon powder
In mass ratio 1:1 mixes to obtain filter material, mangosteen pulp is crushed jam is made；
C, will after base-material, jam and sorghum mixed fermentation through distillation obtain base liquor and fermented grain；
D, durian end added water stir after handled with ultrasonic vibration；
E, will be ultrasonically treated in step D after solution be filtrated to get durian liquid with desulfurizing agent and filter material；
F, it will carry out distilling and obtaining auxiliary wine after durian liquid and fermented grain mixed fermentation；
G, by base liquor and auxiliary wine in mass ratio 3~4.5:1 carries out being mixed to prepare durian flavor white wine.
2. the processing technology of white wine according to claim 1, it is characterised in that：Desulfurizing agent in the step E be containing
The cationic ion-exchange resin of silver ion.
3. the processing technology of white wine according to claim 2, it is characterised in that：Shell, fruit stone are cleaned in the step A
Ultraviolet light illumination-based disinfection 5-8h is used afterwards.
4. the processing technology of white wine according to claim 3, it is characterised in that：Base-material, jam, sorghum in the step C
According to mass ratio 3.5 ~ 5:1:8 mixing.
5. the processing technology of white wine according to claim 4, it is characterised in that：By mixed raw material in the step C
With ceramic ground cylinder sealing and fermenting 30 ~ 45 days, then take out distillation 60 ~ 80 minutes, distill 90 DEG C of initial temperature.
6. the processing technology of white wine according to claim 5, it is characterised in that：When ultrasonic vibration is handled in the step D
Long 0.2 ~ 0.4h.
7. the processing technology of white wine according to claim 6, it is characterised in that：By mixed raw material in the step F
With ceramic ground cylinder sealing and fermenting 25 ~ 30 days, then take out distillation 60 ~ 80 minutes, distill 90 DEG C of initial temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710361622.0A CN106967572A (en) | 2017-05-19 | 2017-05-19 | A kind of processing technology of white wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710361622.0A CN106967572A (en) | 2017-05-19 | 2017-05-19 | A kind of processing technology of white wine |
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| CN106967572A true CN106967572A (en) | 2017-07-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710361622.0A Pending CN106967572A (en) | 2017-05-19 | 2017-05-19 | A kind of processing technology of white wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111534404A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of mangosteen distilled liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388250A (en) * | 2014-12-10 | 2015-03-04 | 岑健炘 | Preparation method of mixed fermented wine containing durian |
| CN104403874A (en) * | 2014-12-10 | 2015-03-11 | 岑健炘 | Preparation method of mangosteen-containing mixed brewed wine |
| CN105713768A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for durian fruit wine |
-
2017
- 2017-05-19 CN CN201710361622.0A patent/CN106967572A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388250A (en) * | 2014-12-10 | 2015-03-04 | 岑健炘 | Preparation method of mixed fermented wine containing durian |
| CN104403874A (en) * | 2014-12-10 | 2015-03-11 | 岑健炘 | Preparation method of mangosteen-containing mixed brewed wine |
| CN105713768A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Preparing method for durian fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111534404A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of mangosteen distilled liquor |
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Application publication date: 20170721 |
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