CN106978304A - Fruit wine and preparation method thereof - Google Patents
Fruit wine and preparation method thereof Download PDFInfo
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- CN106978304A CN106978304A CN201710367170.7A CN201710367170A CN106978304A CN 106978304 A CN106978304 A CN 106978304A CN 201710367170 A CN201710367170 A CN 201710367170A CN 106978304 A CN106978304 A CN 106978304A
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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
- 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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Abstract
The present invention discloses a kind of fruit wine and preparation method thereof, is related to food technology field, relatively low with the fruit wine quality for improving prior art manufacture, the rougher technical problem of mouthfeel.Fruit wine of the present invention is mainly prepared according to percent by weight by following raw material：Fruit 70 90%, grain 10 30%, fresh flower 0.1 5%.The present invention also provides the preparation method of fruit wine, and this method is first fermented fruit raw material and grain raw material respectively, and mixed fermentation is carried out after then two parts are mixed again, can fully ensure that each material composition fermentation is complete, effectively improve the yield of fruit wine；The compound obtained after mixed fermentation and the layering distillation of pretreated fresh flower are obtained into initial distillate, initial distillate is carried out into second through fresh fruit again to distill, there is the fragrance of fruit and fresh flower so as to which the fruit wine finally obtained is effectively ensured, mellow in taste is soft, wine body is pure transparent, multiple nutritional components rich in needed by human body, belong to high-grade fruit wine.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of fruit wine and preparation method thereof.
Background technology
Fruit wine refers to be turned into the wine of alcohol, local flavor and wine containing fruit by saccharomycetes to make fermentation using the sugar of fruit itself
Essence, is also fruit wine.Common fruit wine such as applejack or grape wine etc..Fruit wine is gentle delicious with it, increasingly by people's
Welcome.Skin quality can be improved, eliminate livid ring around eye, promote sleep by drinking appropriate fruit wine daily, and can avoid causing liver
Injury.
In order to promote the process of China's liquor industry product structure optimization, country《21 century food development outline》It is middle to determine
Liquor industry developing policy be：Grain wine changes to fruit wine, and low-grade wine changes to high-grade wine；In addition national multiple ministries and commissions are common
Propose in dinner party without white wine, use fruit wine instead.These policies and behave, show the rosy prospect of China's fruit wine industry development.
In the prior art, the method for brewed fruit wine generally includes following steps：By fruit smashing destemming, after squeezing juice plus
Enter sulfur dioxide or sodium sulfite, then ferment, filtrate is obtained after filtering, ageing is carried out to filtrate, finally sterilizing bottling, is obtained
Wine products.However, the fruit wine that prior art is brewageed is usually as common beverages product, to keep out wine, quality is relatively low, mouthfeel compared with
It is coarse.
In view of this, it is special to propose the present invention.
The content of the invention
First purpose of the present invention is to provide a kind of fruit wine, relatively low with the fruit wine quality for improving prior art manufacture,
The rougher technical problem of mouthfeel.Fruit wine of the present invention by by the collocation of each raw material components science, make full use of fruit raw material and
Glucide in grain raw material is fermented, while make use of the fragrance of fresh flower, the nutritious of fruit wine, mouthfeel is effectively ensured
Delicate fragrance is soft, and salubrious pleasant, each raw material components ratio is suitable, and collocation is reasonable, can produce positive synergy, obtain Gao Pin
The fruit wine of matter.
Second object of the present invention is to provide a kind of preparation method of above-mentioned fruit wine, and this method process is simple, be easy to
Operate and use pure natural raw material, can not only ensure that the active ingredient of each raw material is fully extracted utilization, and cost is relatively low,
Raw material is easy to get, it is adaptable to the large-scale high-grade fruit wine of production, can obtain higher economic benefit.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
The present invention provides a kind of fruit wine, according to percent by weight, is mainly prepared by following raw material：Fruit 70-
90%, grain 10-30%, fresh flower 0.1-5%.
Alternatively, according to percent by weight, fruit wine of the present invention is mainly prepared by following raw material：Fruit 70-80%,
Grain 20-30%, fresh flower 1-5%；Wherein, fruit includes one in Kiwi berry, mango, apple, grape, dragon fruit or passion fruit
Plant or several combinations；Grain includes one or more of combinations in rice, sorghum or glutinous rice；Fresh flower include apricot flower, pear flower,
One or more of combinations in peach blossom, lotus or rose.
Alternatively, according to percent by weight, fruit wine of the present invention is mainly prepared by following raw material：Kiwi berry 70-
80%, rice 5-10%, sorghum 5-10%, glutinous rice 5-10%, apricot flower 1-5%.
Alternatively, according to percent by weight, the raw material of the fruit wine also includes accounting for fruit raw material and grain raw material gross weight
Measure 1-10% distiller's yeast.
The present invention also provides a kind of preparation method of the fruit wine, comprises the following steps：By fruit raw material and grain raw material
Cook respectively, then be separately added into distiller's yeast and individually ferment, then two parts fermentate remixes fermentation, obtains compound；Then mix
The lower floor that material is placed in distillation equipment is closed, pretreated fresh flower is placed in the upper strata of distillation equipment, carries out first time distillation, obtains just
Beginning distillate；Initial distillate is placed in the lower floor of distillation equipment again, the upper strata that fresh fruit is placed in distillation equipment carries out second
Secondary distillation, obtains wine products.
Alternatively, in preparation method of the present invention, the preprocessing process of fresh flower is：Will fresh flower steam 5-30min after drying or
Natural air drying, obtains pretreated fresh flower.
Alternatively, in preparation method of the present invention, the time that fruit raw material steams is 10-15min, the time that grain raw material steams
For 1-2h.
Alternatively, in preparation method of the present invention, individually the total time of fermentation and mixed fermentation is 20-30 days, fermentation
Temperature is 20-30 DEG C.
Alternatively, in preparation method of the present invention, the time individually fermented is 3-7 days, then carries out mixed fermentation.
Alternatively, in preparation method of the present invention, the time distilled twice is 40-80min, the temperature distilled twice
, it is 70-100 DEG C.
Compared with prior art, beneficial effects of the present invention are：
(1) in fruit wine of the present invention, by the way that each raw material components are scientifically arranged in pairs or groups, fruit raw material and grain raw material are made full use of
In glucide fermented, while make use of the fragrance of fresh flower, can effectively ensure that the nutritious of fruit wine, fragrant in taste
Soft, salubrious pleasant, each raw material components ratio is suitable, and collocation is reasonable, can produce positive synergy, obtain high-quality
Fruit wine.Fruit wine of the present invention meets GB2757-2012《National food safety standard Spirit and its assembled alcoholic drinks》Standard specification.
(2) in the preparation method of fruit wine of the present invention, first fruit raw material and grain raw material are fermented respectively, then again will
Mixed fermentation is carried out after two parts mixing, can fully ensure that each material composition fermentation is complete, effectively improve the yield of fruit wine；Will
The compound obtained after mixed fermentation obtains initial distillate with the layering distillation of pretreated fresh flower, then initial distillate is saturating
Cross fresh fruit and carry out second of distillation, there is the fragrance of fruit and fresh flower so as to which the fruit wine finally obtained is effectively ensured,
Mellow in taste is soft, and wine body is pure transparent；The preparation method process is simple, easily operated and uses pure natural raw material, can not only
Enough ensure each raw material by abundant fermentation wine-making, and cost is relatively low, and raw material is easy to get, it is adaptable to the large-scale high-grade fruit wine of production,
Higher economic benefit can be obtained.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment or embodiment, but this area skill
Art personnel will be understood that following embodiments or embodiment are merely to illustrate the present invention, and are not construed as the model of the limitation present invention
Enclose.Unreceipted actual conditions person in embodiment or embodiment, the condition advised according to normal condition or manufacturer is carried out.It is used
Reagent or the unreceipted production firm person of instrument, are the conventional products that can be obtained by commercially available purchase.
" mainly by ... " described in embodiment of the present invention, it is intended that it can also include other in addition to the component
Component, these other components assign the fruit wine different characteristics.In addition, it is " main described in embodiment of the present invention
By ... ", it may be replaced by enclosed " being " or " by ... ".
According to an aspect of the present invention, embodiment of the present invention provides a kind of fruit wine, according to percent by weight, mainly
Prepared by following raw material：Fruit 70-90%, grain 10-30%, fresh flower 0.1-5%.
Alternatively, the fruit raw material used in fruit wine of the present invention can in good time be adjusted according to fruit in seasons different throughout the year
It is whole, require that maturity reaches well done, fruit juice sugar content height and without rotten, not damaged, the no disease and pests harm of going rotten when choosing fruit.
Embodiment of the present invention has the beneficial effect that：The fruit wine of embodiment of the present invention scientifically takes each raw material components
Match somebody with somebody, make full use of the glucide in fruit raw material and grain raw material to be fermented, while make use of the fragrance of fresh flower, Neng Gouyou
Effect ensures the nutritious of fruit wine, and fragrant in taste is soft, and salubrious pleasant, each raw material components ratio is suitable, and collocation is reasonable, can produce
Raw positive synergy, obtains the fruit wine of high-quality.Fruit wine of the present invention meets GB2757-2012《National food safety standard
Spirit and its assembled alcoholic drinks》Standard specification.
Alternatively, in fruit wine of the present invention, the species of fruit is the fruit in season produced throughout the year, so as to be easy to knot
Seasonableness, produces suitable wine products, can either improve the value to fruit, additionally it is possible to effectively provide productivity effect.
Alternatively, the kind quasi-representative of fruit but it is non-limiting be Kiwi berry, apple, mango, red bayberry, grape, jujube, cherry
Peach, honey peach, lichee, lemon, passion fruit or strawberry.
Alternatively, the kind quasi-representative of grain but it is non-limiting be rice, sorghum, glutinous rice or wheat.
Alternatively, the kind quasi-representative of fresh flower but it is non-limiting for chrysanthemum, rose, peach blossom, peony, sweet osmanthus, apricot flower, pears
Flower or lotus.
Alternatively, it is 70% that the percetage by weight of fruit is typical but non-limiting, 72%, 75%, 77＆, 79%, 80%,
82%th, 85%, 87%, 89% or 90%.
Alternatively, it is 10% that the percetage by weight of grain is typical but non-limiting, 12%, 14%, 15%, 17%, 19%,
20%th, 22%, 25%, 27%, 29% or 30%.
Alternatively, the fruit wine that embodiment of the present invention is provided, according to percent by weight, is mainly prepared into by following raw material
Arrive：Fruit 70-80%, grain 20-30%, fresh flower 1-5%；Wherein, fruit includes Kiwi berry, mango, apple, grape, flue
One or more of combinations in fruit or passion fruit；Grain includes one or more of combinations in rice, sorghum or glutinous rice；It is fresh
Flower includes one or more of combinations in apricot flower, pear flower, peach blossom, lotus or rose.
By carrying out Reasonable adjustment to each raw material components and content, the taste more mellowness of fruit wine can be made soft, the fragrance of a flower
Mutually merged with fruity, form distinctive fragrance, taste is pleasant.Comprehensive nutrition in the fruit wine that embodiment of the present invention is provided, contains
There are the nutrients such as abundant amino acid, vitamin and potassium, calcium, phosphorus, iron, zinc, these nutritional ingredients can adjust function of human body,
Body health benefits, suitable masses drink.
Preferably, the fruit wine that embodiment of the present invention is carried, according to percent by weight, is mainly prepared into by following raw material
Arrive：Kiwi berry 70-80%, rice 5-10%, sorghum 5-10%, glutinous rice 5-10%, apricot flower 1-5%.
It is fruit raw material by preferred Kiwi berry, then using rice, sorghum and glutinous rice as grain raw material, is fully sent out
Ferment, then aids in the fragrance of apricot flower, prepares the fruit wine of embodiment of the present invention, with the clear bright, mellowness of color is strong fragrant, entrance
It is mellow, cool it is dry and comfortable, the characteristics of fruity is pleasant, nutrient and the several amino acids such as calcium, potassium, sodium, magnesium rich in needed by human body
And the fruit wine of vitamin, often drink embodiment of the present invention, sleep quality, softening blood vessel, human activin power, prevention can be improved
Artery sclerosis, the effect with health care.
Alternatively, according to percent by weight, embodiment of the present invention provide fruit wine in, raw material also include account for fruit and
Grain gross weight 1-10% distiller's yeast.
Alternatively, the kind quasi-representative of distiller's yeast but it is non-limiting be Daqu；Daqu can be with barley, wheat, pea etc.
Raw material, by crushing, add water kneading, is pressed into bent unstrained spirits, allows the various microorganisms of nature to grow and be made above, is similar to fragment of brick,
Differ in size.
Alternatively, distiller's yeast can be the commercially available prod of purchase.
Alternatively, it is to account for fruit and grain gross weight in fruit wine raw material that the percetage by weight of distiller's yeast is typical but non-limiting
1%th, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%.
According to another aspect of the present invention, embodiment of the present invention provides a kind of preparation method of above-mentioned fruit wine, including
Following steps：Fruit raw material and grain raw material are cooked respectively, then are separately added into distiller's yeast and is individually fermented, then two parts fermentate
Fermentation is remixed, compound is obtained；Then compound is placed in the lower floor of distillation equipment, and pretreated fresh flower is placed in distillation equipment
Upper strata, carry out first time distillation, obtain initial distillate；Initial distillate is placed in the lower floor of distillation equipment, fresh water again
The upper strata that fruit is placed in distillation equipment carries out second of distillation, obtains wine products.
In the preparation method of fruit wine of the present invention, first fruit raw material and grain raw material are fermented respectively, then again by two
Part carries out mixed fermentation after mixing, and can fully ensure that each material composition fermentation is complete, effectively improve the yield of fruit wine；Will be mixed
Close the compound obtained after fermentation and obtain initial distillate with the layering distillation of pretreated fresh flower, then initial distillate is passed through
Fresh fruit carries out second and distilled, and has the fragrance of fruit and fresh flower, mouth so as to which the fruit wine finally obtained is effectively ensured
Feel mellow soft, wine body is pure transparent；The preparation method process is simple, easily operated and uses pure natural raw material, can not only
Ensure each raw material by abundant fermentation wine-making, and cost is relatively low, and raw material is easy to get, it is adaptable to the large-scale high-grade fruit wine of production, energy
It is enough to obtain higher economic benefit.
Alternatively, when fruit raw material individually ferments, the amount of distiller's yeast is added into fruit raw material (dry for fruit raw material weight
1-10% again)；When grain raw material individually ferments, it is grain raw material weight (dry weight) that the amount of distiller's yeast is added into grain raw material
1-10%.
Alternatively, in the preparation method for the fruit wine that embodiment of the present invention is provided, the preprocessing process of fresh flower is：By fresh flower
Drying or natural air drying after 5-30min are steamed, pretreated fresh flower is obtained.
In the preparation method that embodiment of the present invention is provided, the fresh flower used by Steam by water bath 5-30min, then will first steam saturating
Fresh flower drying or natural air drying, so pretreatment after can either have bactericidal effect to fresh flower, can prevent again in fresh flower
Pigment causes color stain when distilling first time to initial distillate, while excessively dense fresh flower flavor influence can be avoided
The fragrance of final fruit wine, so as to ensure that initial distillate has fruit aroma and the delicate fragrance of flowers, taste mellowness is soft, salubrious happy
People.
Alternatively, fresh flower by the time of Steam by water bath it is typical but it is non-limiting for 5min, 8min, 10min, 12min, 15min,
18min, 20min, 22min, 25min, 27min or 30min；Suitable time, such as apricot are selected according to flower pattern size and thin and thick
The small and thin petal such as flower or pear flower, can steam 5-8min, the big and thick petal such as lotus or rose can steam 20-
30min。
Alternatively, in the preparation method for the fruit wine that embodiment of the present invention is provided, the time that fruit raw material steams is 10-
15min, the time that grain raw material steams is 1-2h.
Alternatively, fruit raw material can be first cut into fritter or smash before steaming, and then water proof cooks steaming thoroughly again；Grain is former
Material can be steamed the different times according to actual needs, and saturating effect is cooked to realize.
By the way that fruit raw material and grain raw material are cooked thoroughly respectively, the starch in fruit and grain can either be effectively ensured
Structure becomes loose, is easy to decompose saccharification, while can remove the peculiar smell in grain again, additionally it is possible to realize and fruit and grain are carried out
The effect of sterilization, so as to be conducive to being smoothed out for subsequent fermentations.
Alternatively, in the preparation method that embodiment of the present invention is provided, individually the total time of fermentation and mixed fermentation is 20-
30 days, the temperature of fermentation was 20-30 DEG C.
Alternatively, it is 20 days that individually the total time of fermentation and mixed fermentation is typical but non-limiting, 21 days, 22 days, 23 days,
24 days, 25 days, 26 days, 27 days, 28 days, 29 days or 30 days；The temperature of fermentation it is typical but it is non-limiting can for 20 DEG C, 21
DEG C, 22 DEG C, 23 DEG C, 24 DEG C, 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C or 30 DEG C.
Alternatively, in the preparation method that embodiment of the present invention is provided, fruit raw material and grain raw material individually ferment
Time be 3-7 days, then carry out mixed fermentation.
By individually being fermented 3-7 days to fruit raw material and grain raw material, it ensure that two parts raw material difference is quick
Into yeastiness, two parts raw material is mixed after preferably yeastiness is reached, now the growth rate of fermented bacterium
It is most fast and adapted to environment, so as to ensure that two parts raw material quickly carries out mixed fermentation, effectively improve the yield of fruit wine
And quality.
Alternatively, it is 3 days that the time that fruit raw material and grain raw material individually ferment is typical but non-limiting, 4 days, 5 days, 6
It or 7 days；Then carry out mixed fermentation time can for 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days,
21 days, 22 days, 23 days, 24 days, 25 days, 26 days or 27 days；Preferably, the time that fruit raw material and grain raw material individually ferment is equal
For 5 days, then the time of mixed fermentation was 20 days.
Alternatively, in order to fully improve the yield of fruit wine, while ensureing that the fruit wine prepared has suitable alcoholic strength and dense
In strongly fragrant fruity, the preparation method that embodiment of the present invention is provided, the time distilled twice is 40-80min, is distilled twice
Temperature is 70-100 DEG C.
Alternatively, the time distilled twice is typical but non-limiting be 40min, 45min, 50min, 55min, 60min,
65min, 70min, 75min or 80min, it is 70 DEG C that the temperature distilled twice is typical but non-limiting, 75 DEG C, 80 DEG C, 85 DEG C,
90 DEG C, 95 DEG C or 100 DEG C.
Preferably, embodiment of the present invention provides a kind of preparation method of fruit wine, comprises the following steps：
Fresh flower is pre-processed：Drying or natural air drying after fresh flower Steam by water bath 5-30min；
By fruit raw material Steam by water bath 10-15min, grain raw material Steam by water bath 1-2h, cook respectively thoroughly；
Distiller's yeast is separately added into the fruit raw material cooked and the grain raw material cooked, and is individually fermented 3-7 days, individually
The temperature of fermentation is 20-30 DEG C, carries out mixed fermentation 13-27 days after then two parts after independent fermentation are well mixed, mixes
The temperature for closing fermentation is 20-30 DEG C, obtains compound；
Compound is placed in the lower floor of distillation equipment, while pretreated fresh flower is placed in the upper strata of distillation equipment, carried out
Distillation for the first time obtains initial distillate, and the time of distillation is 40-80min for the first time, and the temperature of distillation is 70-100 for the first time
℃；
Initial distillate is placed in the lower floor of distillation equipment again, the upper strata that fresh fruit is placed in distillation equipment is carried out second
Distillation, obtains wine products, and the time of second of distillation is 40-80min, and the temperature of second of distillation is 70-100 DEG C.
With reference to specific embodiment and comparative example, the invention will be further described.
Embodiment 1
According to percetage by weight, following raw material is weighed：Mango 70%, rice 10%, sorghum 10%, glutinous rice 9%, peach blossom
1%.
According to percetage by weight, then the distiller's yeast for accounting for Mango Weight 3% is weighed, individually fermented for mango；Weigh account for rice,
Sorghum and the distiller's yeast of glutinous rice gross weight 3%, individually ferment for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of mango is cut into small pieces and cooked thoroughly；Will be big
Rice, sorghum and glutinous rice are cooked thoroughly；Natural air drying after peach blossom water proof is cooked thoroughly；(2) into pretreated fruit raw material
Add respective amount distiller's yeast simultaneously 20 DEG C individually fermentation 7 days, into pretreated grain raw material add respective amount distiller's yeast,
And 20 DEG C of independent fermentation 7 days, material mixing after then two parts are individually fermented is uniform, in 20 DEG C of mixed fermentation 23 days,
Obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated peach blossom is placed in the upper of distillation equipment
Layer, carries out first time distillation, the time is 80min, obtains initial distillate at 70 DEG C；(4) initial distillate is placed in into distillation to set
Standby lower floor, fresh mango is placed in the upper strata of distillation equipment, and carrying out second at 70 DEG C distills, and the time is 80min, obtains mango
Wine products.
Embodiment 2
According to percetage by weight, following raw material is weighed：Dragon fruit 80%, rice 5%, sorghum 5%, glutinous rice 8%, pear flower
2%.
According to percetage by weight, then the distiller's yeast for accounting for dragon fruit weight 8% is weighed, individually fermented for dragon fruit；Weigh and account for
The distiller's yeast of rice, sorghum and glutinous rice gross weight 8%, individually ferments for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of dragon fruit is cut into small pieces and cooked thoroughly；Will
Rice, sorghum and glutinous rice are cooked thoroughly；Natural air drying after pear flower water proof is cooked thoroughly；(2) to pretreated fruit raw material
The middle distiller's yeast for adding respective amount is simultaneously individually fermented 3 days at 28 DEG C, and the wine of respective amount is added into pretreated grain raw material
Song simultaneously individually ferments 3 days at 28 DEG C, and the material mixing after then two parts are individually fermented is uniform, in 28 DEG C of mixed fermentations 20
My god, obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated pear flower is placed in distillation equipment
Upper strata, carries out first time distillation, the time is 50min, obtains initial distillate at 85 DEG C；(4) initial distillate is placed in distillation
The lower floor of equipment, fresh dragon fruit is placed in the upper strata of distillation equipment, and carrying out second at 85 DEG C distills, and the time is 50min, is obtained
Pitaya wine product.
Embodiment 3
According to percetage by weight, following raw material is weighed：Kiwi berry 85%, rice 3%, sorghum 5%, glutinous rice 4%, apricot flower
3%.
According to percetage by weight, then the distiller's yeast for accounting for Kiwi berry weight 9% is weighed, individually fermented for Kiwi berry；Weigh and account for
The distiller's yeast of rice, sorghum and glutinous rice gross weight 9%, individually ferments for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of Kiwi berry is cut into small pieces and cooked thoroughly；Will
Rice, sorghum and glutinous rice are cooked thoroughly；Natural air drying after apricot flower water proof is cooked thoroughly；(2) to pretreated fruit raw material
The middle distiller's yeast for adding respective amount is simultaneously individually fermented 5 days at 25 DEG C, and the wine of respective amount is added into pretreated grain raw material
Song simultaneously individually ferments 5 days at 25 DEG C, and the material mixing after then two parts are individually fermented is uniform, in 25 DEG C of mixed fermentations 20
My god, obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated apricot flower is placed in distillation equipment
Upper strata, carries out first time distillation, the time is 60min, obtains initial distillate at 80 DEG C；(4) initial distillate is placed in distillation
The lower floor of equipment, fresh Kiwi berry is placed in the upper strata of distillation equipment, and carrying out second at 80 DEG C distills, and the time is 60min, is obtained
Kiwi fruit wine product.
Embodiment 4
According to percetage by weight, following raw material is weighed：Grape 82%, rice 4%, sorghum 5%, glutinous rice 4%, lotus 5%.
According to percetage by weight, then the distiller's yeast for accounting for grape weight 7% is weighed, individually fermented for grape；Weigh account for rice,
Sorghum and the distiller's yeast of glutinous rice gross weight 7%, individually ferment for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of grape is cut into small pieces and cooked thoroughly；Will be big
Rice, sorghum and glutinous rice are cooked thoroughly；Natural air drying after lotus water proof is cooked thoroughly；(2) into pretreated fruit raw material
Add respective amount distiller's yeast simultaneously 22 DEG C individually fermentation 4 days, into pretreated grain raw material add respective amount distiller's yeast,
And 22 DEG C of independent fermentation 4 days, material mixing after then two parts are individually fermented is uniform, in 22 DEG C of mixed fermentation 25 days,
Obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated lotus is placed in the upper of distillation equipment
Layer, carries out first time distillation, the time is 55min, obtains initial distillate at 90 DEG C；(4) initial distillate is placed in into distillation to set
Standby lower floor, new fresh grape is placed in the upper strata of distillation equipment, and carrying out second at 90 DEG C distills, and the time is 55min, obtains grape
Wine products.
Embodiment 5
According to percetage by weight, following raw material is weighed：Passion fruit 80%, strawberry 6%, sorghum 4%, glutinous rice 6%, rose
4%.
According to percetage by weight, then the distiller's yeast for accounting for passion fruit and strawberry gross weight 6% is weighed, individually sent out for fruit raw material
Ferment；The distiller's yeast for accounting for sorghum and glutinous rice gross weight 6% is weighed, is individually fermented for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of passion fruit and strawberry is cut into small pieces and cooked
Thoroughly；Sorghum and glutinous rice are cooked thoroughly；Natural air drying after rose water proof is cooked thoroughly；(2) it is former to pretreated fruit
The distiller's yeast of respective amount is added in material and is individually fermented 5 days at 24 DEG C, the wine of respective amount is added into pretreated grain raw material
Song simultaneously individually ferments 5 days at 24 DEG C, and the material mixing after then two parts are individually fermented is uniform, in 24 DEG C of mixed fermentations 22
My god, obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated rose is placed in distillation equipment
Upper strata, 95 DEG C carry out first time distillations, the time is 45min, obtains initial distillate；(4) initial distillate is placed in steaming
The lower floor of equipment is evaporated, fresh passion fruit is placed in the upper strata of distillation equipment, carrying out second at 95 DEG C distills, and the time is 45min, is obtained
To strawberry passion fruit wine products.
Embodiment 6
According to percetage by weight, following raw material is weighed：Apple 87%, lemon 3%, rice 8%, sorghum 8%, chrysanthemum 4%.
According to percetage by weight, then the distiller's yeast for accounting for apple and lemon gross weight 5% is weighed, individually sent out for fruit raw material
Ferment；The distiller's yeast for accounting for rice and sorghum gross weight 5% is weighed, is individually fermented for grain raw material.
Then fruit wine is prepared in accordance with the following steps：(1) pre-process：The pulp of apple and lemon is cut into small pieces and cooked
Thoroughly；Rice and sorghum are cooked thoroughly；Natural air drying after chrysanthemum water proof is cooked thoroughly；(2) to pretreated fruit raw material
The middle distiller's yeast for adding respective amount is simultaneously individually fermented 3 days at 30 DEG C, and the wine of respective amount is added into pretreated grain raw material
Song simultaneously individually ferments 3 days at 30 DEG C, and the material mixing after then two parts are individually fermented is uniform, in 30 DEG C of mixed fermentations 17
My god, obtain compound；(3) compound is placed in the lower floor of distillation equipment, and pretreated chrysanthemum is placed in distillation equipment
Upper strata, carries out first time distillation, the time is 65min, obtains initial distillate at 87 DEG C；(4) initial distillate is placed in distillation
The lower floor of equipment, fresh apple is placed in the upper strata of distillation equipment, and carrying out second at 87 DEG C distills, and the time is 65min, obtains apple
Fruit Lemon wine product.
Comparative example
Existing commercially available applejack, preparing raw material is apple.
Preparation method is：By stripping and slicing after apple destemming, and fruit juice is squeezed out, added when squeezing the juice and contain SO2Mass fraction be
0.3~0.6% sodium sulfite, consumption is 1~2mL/L, and cider is poured into and has been filled with SO2In container, 40-60mg/L is added
Pectase, take clarified solution after placing clarification and add dry ferment, 15-18 DEG C is fermented, and finally gives wine products.
Detection and interpretation of result
In order to evaluate the property of fruit wine of the present invention, each embodiment and comparative example are done into 10 groups of parallel laboratory tests respectively, to each group
The organoleptic properties of gained fruit wine carry out expert analysis mode, calculate score averages and are used as appraisal result.The marking of fruit wine organoleptic properties
Standard is as shown in table 1：
The scoring criterion of the fruit wine organoleptic properties of table 1
The test result of the organoleptic properties of fruit wine is as shown in table 2 as made from each embodiment and comparative example：
The appraisal result of the fruit wine organoleptic properties of table 2
As seen from Table 2, compared with comparative example, the organoleptic properties of the fruit wine obtained by embodiment 1-6 are equal
Preferably, obtained fruit wine is limpid transparent without precipitation, the compound perfume (or spice) with stronger stronger fruity and the delicate fragrance of flowers
Gas, the taste mellow of wine body is cool, and sweet refreshing net, pleasant impression is longer.Each group expert judges conclusion unanimously to fruit wine of the present invention,
Think that fruit wine of the present invention is best in quality, belong to high-grade fruit wine, recommendation is drunk in dinner party.
In addition, in order to further prove the best in quality of fruit wine of the present invention, by fruit wine made from each embodiment and comparative example
Deliver to national drinks and processed food Quality Supervision and Inspection Center carries out physicochemical property detection, detection foundation is GB2009.12-
2010《The measure of national food safety standard Pb in food》、GB/T15038-2006《Grape wine, fruit wine GENERAL EXPERIMENTATION》
Deng specific testing result is as shown in table 3：
The physicochemical property of the fruit wine of table 3
As shown in Table 3, compared with comparative example, the synthesis physicochemical property of fruit wine more preferably, is rich in embodiment 1-6
Vitamin A, vitamin C, amino acid and various nutrient elements.Wherein, the Alcohol degree of fruit wine is relatively low in comparative example, is only capable of conduct
Fruit wine drink, belongs to low-grade fruit wine, in general nutritional ingredient is also relatively low, compared with comparative example, by the material composition of embodiment 6
And correlation method prepare fruit wine in nutritional ingredient content it is higher, wine product are more preferably excellent, and the alcohol containing Optimum Contents
The number of degrees, suitable for being drunk in dinner party as high-grade wine.
After testing, fruit wine of the present invention meets GB2757-2012《National food safety standard Spirit and its assembled alcoholic drinks》Mark
The requirement of quasi- technology, wine body has that the clear bright, mellowness of color is strong fragrant, entrance is mellow, it is cool it is dry and comfortable, the characteristics of fruity is pleasant, be rich in
The nutrients such as calcium, potassium, sodium, the magnesium of needed by human body and several amino acids and vitamin, often drink fruit wine of the present invention and are conducive to
Improve sleep quality, softening blood vessel, human activin power, prevention of arterial hardening, the effect with health care.Fruit wine of the present invention
In the taste containing grain, fruit and fresh flower, have the fresh and sweet of fruit during grain is fragrant, have the mellowness of grain in fruity, while interspersing fresh
Spend light fragrance, can have it is fragrant and sweet pleasant, taste is excellent, is high-grade fruit wine.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of fruit wine, it is characterised in that according to percent by weight, mainly prepared by following raw material：Fruit 70-
90%, grain 10-30%, fresh flower 0.1-5%.
2. fruit wine according to claim 1, it is characterised in that according to percent by weight, mainly prepared by following raw material
Obtain：Fruit 70-80%, grain 20-30%, fresh flower 1-5%；
Wherein, fruit includes one or more of combinations in Kiwi berry, mango, apple, grape, dragon fruit or passion fruit；Grain
Food includes one or more of combinations in rice, sorghum or glutinous rice；Fresh flower includes apricot flower, pear flower, peach blossom, lotus or rose
In one or more of combinations.
3. fruit wine according to claim 2, it is characterised in that according to percent by weight, mainly prepared by following raw material
Obtain：Kiwi berry 70-80%, rice 5-10%, sorghum 5-10%, glutinous rice 5-10%, apricot flower 1-5%.
4. the fruit wine according to claim any one of 1-3, it is characterised in that according to percent by weight, the fruit wine
Raw material also includes the distiller's yeast for accounting for fruit raw material and grain raw material gross weight 1-10%.
5. the preparation method of the fruit wine described in a kind of claim 4, it is characterised in that comprise the following steps：By fruit raw material and
Grain raw material is cooked respectively, then is separately added into distiller's yeast and is individually fermented, and then two parts fermentate remixes fermentation, is mixed
Material；Then compound is placed in the lower floor of distillation equipment, and pretreated fresh flower is placed in the upper strata of distillation equipment, carries out first time steaming
Evaporate, obtain initial distillate；Initial distillate is placed in the lower floor of distillation equipment again, fresh fruit is placed in the upper strata of distillation equipment
Carry out second to distill, obtain wine products.
6. preparation method according to claim 5, it is characterised in that the preprocessing process of fresh flower is：Fresh flower is steamed into 5-
Drying or natural air drying, obtain pretreated fresh flower after 30min.
7. preparation method according to claim 5, it is characterised in that the time that fruit raw material steams is 10-15min, grain
The time that raw material steams is 1-2h.
8. preparation method according to claim 7, it is characterised in that individually the total time of fermentation and mixed fermentation is 20-
30 days, the temperature of fermentation was 20-30 DEG C.
9. preparation method according to claim 8, it is characterised in that the time individually fermented is 3-7 days, is then mixed
Close fermentation.
10. the preparation method according to claim 5 or 9, it is characterised in that the time distilled twice is 40-80min,
The temperature distilled twice, be 70-100 DEG C.
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Cited By (9)
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| CN107904082A (en) * | 2017-12-21 | 2018-04-13 | 贵州金奇谷酿酒文化实业有限公司 | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine |
| CN108179087A (en) * | 2018-03-14 | 2018-06-19 | 朱小涛 | A kind of preparation method of peach blossom rice wine |
| CN108264990A (en) * | 2018-05-04 | 2018-07-10 | 南阳师范学院 | A kind of production method of Kiwi berry cocktail |
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
| CN110982656A (en) * | 2019-12-27 | 2020-04-10 | 周建军 | Fruit blended wine and preparation method thereof |
| CN112913949A (en) * | 2021-03-15 | 2021-06-08 | 小淑记生物科技有限公司 | Fresh flower instant tea and preparation method thereof |
| CN113046208A (en) * | 2021-03-19 | 2021-06-29 | 罗苏 | A beverage containing 68 minerals |
| CN113105984A (en) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | Beverage containing cistanche and preparation method thereof |
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904082A (en) * | 2017-12-21 | 2018-04-13 | 贵州金奇谷酿酒文化实业有限公司 | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine |
| CN108179087A (en) * | 2018-03-14 | 2018-06-19 | 朱小涛 | A kind of preparation method of peach blossom rice wine |
| CN108264990A (en) * | 2018-05-04 | 2018-07-10 | 南阳师范学院 | A kind of production method of Kiwi berry cocktail |
| CN109468188A (en) * | 2019-01-16 | 2019-03-15 | 重庆市八粮壹酒业有限公司 | One kind eight grain, one wine and its preparation process |
| CN110982656A (en) * | 2019-12-27 | 2020-04-10 | 周建军 | Fruit blended wine and preparation method thereof |
| CN112913949A (en) * | 2021-03-15 | 2021-06-08 | 小淑记生物科技有限公司 | Fresh flower instant tea and preparation method thereof |
| CN113046208A (en) * | 2021-03-19 | 2021-06-29 | 罗苏 | A beverage containing 68 minerals |
| CN113105984A (en) * | 2021-03-31 | 2021-07-13 | 武汉职业技术学院 | Beverage containing cistanche and preparation method thereof |
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
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Application publication date: 20170725 |