CN107129893A - A kind of preparation method of tangerine fruit wine - Google Patents
A kind of preparation method of tangerine fruit wine Download PDFInfo
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- CN107129893A CN107129893A CN201710309540.1A CN201710309540A CN107129893A CN 107129893 A CN107129893 A CN 107129893A CN 201710309540 A CN201710309540 A CN 201710309540A CN 107129893 A CN107129893 A CN 107129893A
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Abstract
The invention discloses a kind of preparation method of tangerine fruit wine, the preparation method comprises the following steps：(1) raw material selection, (2) tangerine fruit juice prepare, (3) loquat Juice prepare, (4) adjust sugar, (5) fermentation, (6) clarification and (7) sterilizing, it is filling.The tangerine fruit wine of the present invention will carry out tangerine fruit juice and loquat Juice rational proportion, and mixing is adjusted sugar and adjusted after pH, and addition distiller's yeast is fermented, clarified, sterilized and be filling；A certain amount of loquat flower is also added in the process of fermentation, combined ferment has floral type fruit wine into new；In addition, distiller's yeast prepared by the present invention not only promotes the growth metabolism of saccharomycete, suppress harmful bacteria growing again；The vinosity brewageed is denseer, and quality is more preferable.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of preparation method of tangerine fruit wine.
Background technology
Tangerine, is citrus (tangerine) one kind, with its taste sweet tea like honey, therefore claims tangerine.The main component of tangerine is water
Point, protein, fat, carbohydrate, heat, crude fibre, ash content, calcium, phosphorus, iron, vitamin, carrotene, thiamine, core
Flavine, niacin, ascorbic acid, potassium, sodium, magnesium etc..The detoxication of liver can be improved by often eating tangerine, accelerate cholesterol conversion,
Prevent artery sclerosis.
Loquat also known as " honeyed bolus " scientific name：Its fruity sweet acid of Eriobotrya japonica (Thunb.) Lindl., is people
One of fruit liked, its effect is：Moistening lung to lower qi；Quench the thirst.1.《This is through meeting original》：Must be extremely ripe, it is to have lower gas profit of quenching the thirst
The work(of the five internal organs.If sour with life, power can help liver to cut down spleen, and food makes swelling of REN ZHONG diarrhea.2. Meng's numerous：Relieving the five internal organs.3. Cui Yu tin《Food
Through》：Lower gas, only the sound of vomiting vomit it is inverse.4.《Solar corona》：Lung qi is controlled, moisturizing viscera, lower gas, preventing or arresting vomiting is inverse, and thirsty disease.5.《The southern regions of the Yunnan Province book on Chinese herbal medicine》：Control
Consumptive lung disease consumptive disease wound is spitted blood, and cough is spat, croup.Child convulsion heating is controlled again.
When tangerine and Loquat-Shaped Cake are had a good harvest, because fruit is more, the harvest season can not transport away in time, rot on ground
In unfortunately.And tangerine and Loquat-Shaped Cake are treasured from head to foot, at present when being produced and processed to tangerine and Loquat-Shaped Cake, typically
Tangerine pericarp, loquat nut and loguat leaf can be abandoned, cause very big waste.In addition, current single fermentation type tangerine fruit wine,
Fruity is not dense, and mouthfeel is not mellow enough, and yeasty lid crosses fruity after fermentation, carrys out flavouring often through addition essence, lacks Natural Food
The natural flavor of thing.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of preparation method of tangerine fruit wine, the present invention
The tangerine fruit wine nutritive value prepared enriches, and vinosity is in good taste, fragrant, and local flavor is graceful.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of preparation method of tangerine fruit wine, comprises the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh,
The yellowish-white dry loquat flower of pattern；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit of squeezing the juice
Juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection Loquat-Shaped Cake
Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：10-20 is mixed to form fruit juice, toward the fruit
The rock sugar for shape of claying into power is added in juice, regulation sugar content is 8-10%, then adjusts pH value using citric acid or sodium hydroxide
To 4.5-5.0, fruit juice liquid to be fermented is obtained；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring,
The dry loquat flowers of 1-2g are added in sealing and fermenting 20-30 days, every liter of fruit juice liquid to be fermented；Obtain fermented wine；
(6) clarify：Fermented wine is placed at 10-15 DEG C, after standing 5-10 days, wine liquid is carried out at clarification with fining agent
Reason, is then filtered the wine liquid that clarifying treatment is crossed；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine.
It is preferred that in step (5), the weight ratio of the fruit juice liquid to be fermented and distiller's yeast is：100：2.5-4.5.
It is preferred that in step (5), the distiller's yeast is prepared from by the raw material of following parts by weight：50-80 parts of rice, pea
15-25 parts, 5-15 parts of radix glycyrrhizae, 5-15 parts of flaccid knotweed herb, 3-8 parts of tangerine pericarp, 1-5 parts of loquat seed, 5-10 parts of loguat leaf.
It is preferred that the distiller's yeast is prepared from by the raw material of following parts by weight：70 parts of rice, 20 parts of pea, 10 parts of radix glycyrrhizae,
10 parts of flaccid knotweed herb, 5 parts of tangerine pericarp, 6 parts of loquat seed, 8 parts of loguat leaf.
It is preferred that the distiller's yeast is prepared from by following methods：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 50-60 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 50-60 mesh sieves, obtain
Mixed-powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 25-30 DEG C of koji-making room ferments 2-3 days, treats bacterium
When silk is covered with distiller's yeast ball surface, ventilation is dried.
It is preferred that the yeast liquid, water and the weight of radix glycyrrhizae ratio are 0.5-1：1-2：1-2.
It is preferred that in step (5), the fermentation includes the main fermentation and after fermentation carried out successively, the temperature of the main fermentation
Spend for 20-25 DEG C, the time is 10-25 days；The temperature of the after fermentation is 15-20 DEG C, and the time is 5-20 days.
It is preferred that in step (6), the fining agent is 1 by mass ratio：1-2 alum and chitosan is mixed, described
The mass ratio of fining agent and fermented wine is 0.1-3：1000.
It is preferred that in step (6), the filtering includes once filtering and secondary filter, and described be once filtered into uses high temperature
Digested cotton gauze press filtration filtering, the secondary filter is to be filtered with 0.4-0.5_ μm of miillpore filter.
In the component of distiller's yeast of the present invention：
Radix glycyrrhizae also known as Herba Hedyotis cantonensis root, close grass, are the root and rhizome of glycyrrhizic legume, mild-natured, sweet.It is main to contain glycyrrhizin.
It is clearing heat and detoxicating with invigorating the spleen and benefiting qi, expelling phlegm and arresting coughing, the effects such as coordinating the drug actions of a prescription.There is promotion to Yeast Growth in distiller's yeast and metabolism
Effect.
Flaccid knotweed herb, also known as hairy knotweed herb or root, are the herb of polygonaceae plant knotweed, warm-natured, pungent.Containing volatile oil, tannin, flavones, water
The glad element of nepalin, persicarin -7- methyl ethers, sandlwood and hyperin, also containing active chemicals such as anthraquinone derivative, knotweed acid.Tool solution
Poison, diuresis, stop dysentery, itching-relieving efficacies.There is inhibitory action to being harmful to miscellaneous bacteria in distiller's yeast.
Contain substantial amounts of vitamin C and essential oil in tangerine pericarp, Ming Dynasty's medicine great master Li Shizhen (1518-1593 A.D.) is pointed out：" orange peel hardship energy
Rush down it is dry, it is pungent can dissipate, temperature can and.It controls all kinds of diseases and ailments, always takes the work(of its qi-regulating eliminating dampness." medicinal function of contained volatile oil in orange peel：
The convergent force of heart can be strengthened, but heavy dose then has inhibitory action；Energy coronary artery dilator, can increase coronary blood flow
Effect；Capillary permeability can be reduced, the effect with citrin；Energy expansion bronchus, with antiasthmatic effect；There is stimulation
Property, digestive juice secretion can be promoted with excluding enteral pneumatosis.Tangerine pericarp is dried to rear grinds as one of raw material of distiller's yeast, energy
Its medicinal efficacy is made full use of, while the fruit wine brewageed also added the fruity of tangerine, fragrance is lasting.
Loquat is precious from head to foot, and Loquat-Shaped Cake is also referred to as " hat of fruit ", and it is rich in cellulose, pectin, carrotene, apple
Acid, citric acid, potassium, phosphorus, iron, calcium and vitamin A, B, C, can promote appetite, help digest；Also can pre- anti-cancer, prevent aging.
Loguat leaf tool clearing lung-heat stomach energy, lowering the adverse-rising QI to resolve phlegm function, vomit dirty for lung heat dry cough, stomachache, nose is bleeding, stomach energy；Loquat seed then has
Hernia is treated, oedema, the effect in sharp joint is eliminated.Loguat leaf and loquat seed are dried rear grinds as distiller's yeast raw material it
One, the effects such as fruit wine brewageed has clearing lung-heat stomach energy, the soft association of aroma.Loquat flower smell delicate fragrance, micro-sweet, containing multivitamin,
With health-care efficacies such as " the lower gas that quenches the thirst, sharp lungs, antiemetic is inverse, defocus heat, moisturizing viscera " and " controlling head wind, nasal mucus clear nasal discharge ".
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) tangerine and Loquat-Shaped Cake of the invention are all the characteristic fruit resources in the torrid zone, and tangerine fruity sweet tea is soft more like honey
The dense sweet tea of juice, local flavor, fragrance are mellow, and loquat juice is more, good containing sugared high, local flavor, and both are the quality raw materials of brewed fruit wine, are combined
Using nutrition and the function of the two can be taken into account, moreover it is possible to complementary each not enough, will both mixed fermentations, can brew fragrant,
The high-quality tangerine fruit wine that local flavor is graceful, color and luster is pleasant.
(2) tangerine fruit juice and loquat Juice are carried out rational proportion by the present invention, and mixing is adjusted sugar and adjusted after pH, and addition distiller's yeast enters
Row ferments, clarifies, sterilized and filling；A certain amount of loquat flower is also added in the process of fermentation, combined ferment forms new tool
There is floral type fruit wine；The tangerine fruit wine produced combines the nutrition and health care effect of tangerine and loquat, both with clearing lung-heat stomach energy,
Expansion bronchus, the effect for preventing artery sclerosis, again have moistening lung to lower qi, eliminate oedema, quench the thirst relieving summer-heat and strengthen immunity etc.
Effect.
(3) present invention is clarified the fruit wine after fermentation using fining agent, makes particulate matter sedimentation muddy in fruit wine
Get off, substantially improve the clarity of fruit wine, and clarification activities are simple, settling time is short, is not required to distillation, does not consume the energy, do not have
Gas and sewage pollution environment, are adapted to industrialization large-scale application.
(4) distiller's yeast prepared by the present invention not only promotes the growth metabolism of saccharomycete, suppresses harmful bacteria growing again；Addition is appropriate
Tangerine pericarp, loguat leaf and loquat seed, first dry rear grinds and carry out fermentation again and be made, the vinosity that obtained distiller's yeast is brewageed
Denseer, quality is more preferable；Also achieve simultaneously and become give up back treasured, resource regeneration.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, preferred embodiment is enumerated below, to this hair
It is bright to be further described.However, it is necessary to which many details listed in explanation, specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
First, embodiment
Embodiment 1
A kind of preparation method of tangerine fruit wine, comprises the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh,
The yellowish-white dry loquat flower of pattern；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit of squeezing the juice
Juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection Loquat-Shaped Cake
Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：10 are mixed to form fruit juice, into the fruit juice
The rock sugar for shape of claying into power is added, regulation sugar content is 8%, then adjusts pH value to 5.0 using citric acid or sodium hydroxide, is obtained
To fruit juice liquid to be fermented；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring,
The dry loquat flowers of 1g are added in sealing and fermenting 30 days, every liter of fruit juice liquid to be fermented；Obtain fermented wine；Fruit juice liquid to be fermented with
The weight ratio of distiller's yeast is：100：4.5；
(6) clarify：Fermented wine is placed at 10 DEG C, after standing 5 days, clarifying treatment is carried out to wine liquid with fining agent, so
The wine liquid that clarifying treatment is crossed is filtered afterwards；Fining agent is 1 by mass ratio：1 alum and chitosan is mixed, described clear
The mass ratio of clear agent and fermented wine is 0.1：1000；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine.
Distiller's yeast is prepared from by following raw material：50 parts of rice, 25 parts of pea, 5 parts of radix glycyrrhizae, 15 parts of flaccid knotweed herb, honey
3 parts of tangerine pericarp, 5 parts of loquat seed, 5 parts of loguat leaf.
Distiller's yeast is prepared from by following methods：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 50 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 50 mesh sieves, mixed
Powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；Wherein ferment
Female bacterium solution, water and the weight of radix glycyrrhizae ratio are 0.5：1：1；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 25 DEG C of koji-making rooms ferments 3 days, treats mycelia cloth
During full distiller's yeast ball surface, ventilation is dried.
Embodiment 2
A kind of preparation method of tangerine fruit wine, comprises the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh,
The yellowish-white dry loquat flower of pattern；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit of squeezing the juice
Juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection Loquat-Shaped Cake
Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：20 are mixed to form fruit juice, into the fruit juice
The rock sugar for shape of claying into power is added, regulation sugar content is 10%, then adjusts pH value to 4.5 using citric acid or sodium hydroxide,
Obtain fruit juice liquid to be fermented；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring,
The dry loquat flowers of 2g are added in sealing and fermenting, every liter of fruit juice liquid to be fermented；Obtain fermented wine；Fruit juice liquid to be fermented and distiller's yeast
Weight ratio be：100：2.5；Fermentation includes the main fermentation and after fermentation carried out successively, and the temperature of the main fermentation is 20 DEG C, when
Between be 25 days；The temperature of the after fermentation is 15 DEG C, and the time is 5 days；
(6) clarify：Fermented wine is placed at 13 DEG C, after standing 8 days, clarifying treatment is carried out to wine liquid with fining agent, so
The wine liquid that clarifying treatment is crossed is filtered afterwards；Fining agent is 1 by mass ratio：1.5 alum and chitosan is mixed, described
The mass ratio of fining agent and fermented wine is 1：1000；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine.
Distiller's yeast is prepared from by following raw material：80 parts of rice, 15 parts of pea, 15 parts of radix glycyrrhizae, 5 parts of flaccid knotweed herb, honey
8 parts of tangerine pericarp, 1 part of loquat seed, 10 parts of loguat leaf.
Distiller's yeast is prepared from by following methods：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 60 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 60 mesh sieves, mixed
Powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；Wherein ferment
Female bacterium solution, water and the weight of radix glycyrrhizae ratio are 1：2：2；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 30_ DEG C of koji-making room ferments 2 days, treats mycelia cloth
During full distiller's yeast ball surface, ventilation is dried.
Embodiment 3
A kind of preparation method of tangerine fruit wine, comprises the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh,
The yellowish-white dry loquat flower of pattern；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit of squeezing the juice
Juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection Loquat-Shaped Cake
Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：150 are mixed to form fruit juice, toward the fruit juice
The middle rock sugar for adding shape of claying into power, regulation sugar content is 9%, then adjusts pH value to 4.5 using citric acid or sodium hydroxide,
Obtain fruit juice liquid to be fermented；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring,
The dry loquat flowers of 1.5g are added in sealing and fermenting, every liter of fruit juice liquid to be fermented；Obtain fermented wine；Fruit juice liquid to be fermented and wine
Bent weight ratio is：100：3；Fermentation includes the main fermentation and after fermentation carried out successively, and the temperature of the main fermentation is 25 DEG C, when
Between be 10 days；The temperature of the after fermentation is 20 DEG C, and the time is 5 days；
(6) clarify：Fermented wine is placed at 15_ DEG C, after standing 10 days, clarifying treatment is carried out to wine liquid with fining agent,
Then the wine liquid that clarifying treatment is crossed is filtered；Fining agent is 1 by mass ratio：2 alum and chitosan is mixed, described
The mass ratio of fining agent and fermented wine is 3：1000；The filtering includes once filtering and secondary filter, described once to filter
For the cotton gauze press filtration filtering crossed with thermophilic digestion, the secondary filter is to be filtered with 0.4 μm of miillpore filter；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine；.
Distiller's yeast is prepared from by following raw material：80 parts of rice, 15 parts of pea, 15 parts of radix glycyrrhizae, 5 parts of flaccid knotweed herb, honey
8 parts of tangerine pericarp, 1 part of loquat seed, 10 parts of loguat leaf.
Distiller's yeast is prepared from by following methods：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 60 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 60 mesh sieves, mixed
Powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；Wherein ferment
Female bacterium solution, water and the weight of radix glycyrrhizae ratio are 1：2：2；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 30_ DEG C of koji-making room ferments 2 days, treats mycelia cloth
During full distiller's yeast ball surface, ventilation is dried.
Embodiment 4
A kind of preparation method of tangerine fruit wine, comprises the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh,
The yellowish-white dry loquat flower of pattern；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit of squeezing the juice
Juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection Loquat-Shaped Cake
Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：150 are mixed to form fruit juice, toward the fruit juice
The middle rock sugar for adding shape of claying into power, regulation sugar content is 9%, then adjusts pH value to 4.5 using citric acid or sodium hydroxide,
Obtain fruit juice liquid to be fermented；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring,
The dry loquat flowers of 1.5g are added in sealing and fermenting, every liter of fruit juice liquid to be fermented；Obtain fermented wine；Fruit juice liquid to be fermented and wine
Bent weight ratio is：100：3；Fermentation includes the main fermentation and after fermentation carried out successively, and the temperature of the main fermentation is 25_ DEG C,
Time is 10 days；The temperature of the after fermentation is 20 DEG C, and the time is 5 days；
(6) clarify：Fermented wine is placed at 15 DEG C, after standing 10 days, clarifying treatment is carried out to wine liquid with fining agent, so
The wine liquid that clarifying treatment is crossed is filtered afterwards；Fining agent is 1 by mass ratio：2 alum and chitosan is mixed, described clear
The mass ratio of clear agent and fermented wine is 3：1000；The filtering includes once filtering and secondary filter, described to be once filtered into
The cotton gauze press filtration filtering crossed with thermophilic digestion, the secondary filter is to be filtered with 0.4 μm of miillpore filter；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine；.
Distiller's yeast is prepared from by following raw material：70 parts of rice, 20 parts of pea, 10 parts of radix glycyrrhizae, 10 parts of flaccid knotweed herb, honey
5 parts of tangerine pericarp, 6 parts of loquat seed, 8 parts of loguat leaf.
Distiller's yeast is prepared from by following methods：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 60 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 60 mesh sieves, mixed
Powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；Wherein ferment
Female bacterium solution, water and the weight of radix glycyrrhizae ratio are 1：1：1；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 28 DEG C of koji-making rooms ferments 2 days, treats mycelia cloth
During full distiller's yeast ball surface, ventilation is dried.
The product that above-mentioned 4 embodiments are obtained, is detected by the national standard GB/T15038-94 of fruit wine, grape wine, detected
Enteropathic total number of bacteria and coliform count be not exceeded, does not contain heavy metal and remains of pesticide, and alcoholic strength is between 9-10 degree,
Color is orange-yellow, and wine liquid is limpid transparent, and with gloss, no suspended substance, sediment and research of chaotic phenomenon, vinosity fragrance, vinosity is felt well
Mouthful, volatile acid 0.09g/100mL, pol is 6%-7%.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of preparation method of tangerine fruit wine, it is characterised in that：Comprise the following steps：
(1) raw material is selected：Fresh succulence is selected, no insect pest is without rotten tangerine fruit and Loquat-Shaped Cake；The reselection fragrance of a flower is pure and fresh, pattern
Yellowish-white dry loquat flower；
(2) prepared by tangerine fruit juice：Tangerine fruit is cleaned up, after peeling, fritter is cut into by knife, collection tangerine fruit juice of squeezing the juice；
(3) prepared by loquat Juice：Loquat-Shaped Cake is cleaned up, after peeling stoning, loquat fruit squeezed the juice collection loquat Juice；
(4) sugar is adjusted：It is 100 by weight by tangerine fruit juice and loquat Juice：10-20 is mixed to form fruit juice, into the fruit juice
Add the rock sugar of shape of claying into power, regulation sugar content is 8-10%, then adjusted using citric acid or sodium hydroxide pH value to
4.5-5.0, obtains fruit juice liquid to be fermented；
(5) ferment：Fruit juice liquid to be fermented is put into the ceramic cylinder through high-temperature sterilization, distiller's yeast is added, after stirring, sealing
The dry loquat flowers of 1-2g are added in fermentation 20-30 days, every liter of fruit juice liquid to be fermented；Obtain fermented wine；
(6) clarify：Fermented wine is placed at 10-15 DEG C, after standing 5-10 days, clarifying treatment is carried out to wine liquid with fining agent,
Then the wine liquid that clarifying treatment is crossed is filtered；
(7) sterilizing, it is filling：Wine liquid after filtering is sterilized, sugar addition is filling, produce the tangerine fruit wine.
2. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：It is described pending in step (5)
The fruit juice liquid of ferment and the weight ratio of distiller's yeast are：100：2.5-4.5.
3. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：In step (5), the distiller's yeast
It is prepared from by the raw material of following parts by weight：50-80 parts of rice, 15-25 parts of pea, 5-15 parts of radix glycyrrhizae, 5-15 parts of flaccid knotweed herb, honey
3-8 parts of tangerine pericarp, 1-5 parts of loquat seed, 5-10 parts of loguat leaf.
4. a kind of preparation method of tangerine fruit wine according to claim 3, it is characterised in that：The distiller's yeast is by following weight
The raw material of part is prepared from：70 parts of rice, 20 parts of pea, 10 parts of radix glycyrrhizae, 10 parts of flaccid knotweed herb, 5 parts of tangerine pericarp, 6 parts of loquat seed,
8 parts of loguat leaf.
5. a kind of preparation method of tangerine fruit wine according to claim 3 or 4, it is characterised in that：The distiller's yeast is by following
Method is prepared from：
(1) Bean and rice powder is worn into after according to the above ratio mixing rice, pea, 50-60 mesh sieves are crossed；
(2) radix glycyrrhizae, flaccid knotweed herb, tangerine pericarp, loquat seed, loguat leaf are dried into rear grinds, crosses 50-60 mesh sieves, mixed
Powder；
(3) Bean and rice powder and mixed-powder are mixed, plus yeast liquid and water, pinch into distiller's yeast ball after being well mixed；
(4) distiller's yeast ball is connected into Chen Qu, the distiller's yeast ball for connecting Chen Qu is put in into 25-30 DEG C of koji-making room ferments 2-3 days, treats mycelia cloth
During full distiller's yeast ball surface, ventilation is dried.
6. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：The yeast liquid, water with
The weight ratio of radix glycyrrhizae is 0.5-1：1-2：1-2.
7. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：In step (5), the fermentation
Including the main fermentation and after fermentation carried out successively, the temperature of the main fermentation is 20-25 DEG C, and the time is 10-25 days；Sent out after described
The temperature of ferment is 15-20 DEG C, and the time is 5-20 days.
8. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：In step (6), the clarification
Agent is 1 by mass ratio：1-2 alum and chitosan is mixed, and the mass ratio of the fining agent and fermented wine is 0.1-3：
1000。
9. a kind of preparation method of tangerine fruit wine according to claim 1, it is characterised in that：In step (6), the filtering
It is described to be once filtered into the cotton gauze press filtration filtering crossed with thermophilic digestion including once filtering and secondary filter, it is described secondary
It is filtered into and is filtered with 0.4-0.5 μm of miillpore filter.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913416A (en) * | 2018-06-21 | 2018-11-30 | 广西秀美壮乡能源环保有限公司 | A kind of brewing method of loquat fruit wine |
| CN109619583A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of honeysuckle sea-buckthorn Sugarless type composite beverage and preparation method thereof |
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|---|---|---|---|---|
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN102391934A (en) * | 2011-11-21 | 2012-03-28 | 欧声光 | Novel tangerine fruit wine and preparation method thereof |
| CN103484300A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Loquat and exocarpium fruit wine and production method thereof |
| CN105925438A (en) * | 2016-06-30 | 2016-09-07 | 安徽铭传酒业有限责任公司 | Method for brewing orange fruit wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN102391934A (en) * | 2011-11-21 | 2012-03-28 | 欧声光 | Novel tangerine fruit wine and preparation method thereof |
| CN103484300A (en) * | 2013-10-10 | 2014-01-01 | 张月荣 | Loquat and exocarpium fruit wine and production method thereof |
| CN105925438A (en) * | 2016-06-30 | 2016-09-07 | 安徽铭传酒业有限责任公司 | Method for brewing orange fruit wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913416A (en) * | 2018-06-21 | 2018-11-30 | 广西秀美壮乡能源环保有限公司 | A kind of brewing method of loquat fruit wine |
| CN109619583A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of honeysuckle sea-buckthorn Sugarless type composite beverage and preparation method thereof |
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