CN107129912A - A kind of preparation method of the presetting light sparkling wine of aerating soft game theory - Google Patents
A kind of preparation method of the presetting light sparkling wine of aerating soft game theory Download PDFInfo
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- CN107129912A CN107129912A CN201710201582.3A CN201710201582A CN107129912A CN 107129912 A CN107129912 A CN 107129912A CN 201710201582 A CN201710201582 A CN 201710201582A CN 107129912 A CN107129912 A CN 107129912A
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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
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Abstract
The invention discloses a kind of preparation method of the presetting light sparkling wine of aerating soft game theory, it is related to food processing technology field.Its preparation process is：Soft game theory raw material selects, cleans, thawing, squeezing the juice, digesting, clarifying, being mixed with base liquor, being allocated, being sterilized, being cooled down, being inflated, filling.Utilize the presetting light sparkling wine clear of aerating soft game theory produced by the present invention, it is sour-sweet moderate, the original local flavor of soft game theory can be kept well, while there is the mellowness for preparing base liquor, and due to being filled with for carbon dioxide, drinking person is had the nutritive value and healthcare function of comfortable refrigerant sensation, in addition soft game theory juice, extend the application field of soft game theory, extend its edible time, the added value of soft game theory is improved, is a kind of low flavor beverage of new alcohol content, with preferable social and economic benefit.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation side of the presetting light sparkling wine of aerating soft game theory
Method.
Background technology
Soft game theory also known as the kind of pear, disappear pears, belongs to the rose family (Rosales) Maloideae (Pomoideae) pear
(Pyrus.L) autumn system's pears kind, is mainly distributed on the ground such as Gansu, Qinghai, Ningxia, wherein with Baiyin Jingyuan Retention area most
Greatly, and there is long plant history, early in clear Kangxu's《Will is defended in bun Jingyuan again》In just have correlation record：" the kind of pear disappears
Pears.Elsewhere is rare, and late autumn is ripe, chews without slag, juice is interpreted into freezing between Winter-Spring, natural sweet and refreshing, sincere treasure.”
Soft game theory fruit is in oblateness, and size is neat, 40-120 g single really heavy, just ripe typically after annual Frost's Descent solar term.
Fruit is in bluish yellow color when just ripe, and with slightly sour, after being preserved through sharp freezing, pericarp gradually blackening, while the local flavor of fruit
Reach optimal.The soft game theory fruit that shape will first be freezed before consumption thaws, and pears meat softens, and then peeling suckes food, its pulp be mud,
Aromatic strong fragrant, sweet and sour taste, its juice delicate fragrance is pure and sweet, ice-cold tasty and refreshing, refreshing.Soft game theory not only unique flavor, Er Qieying
Support value abundant.According to《Gansu Province's nutrient ingredient of food table and food nutrition》Introduction, in soft game theory fruit containing protein,
The compositions such as amino acid, fat, flavone compound, alkaloid, polysaccharide, dietary fiber.In addition, soft game theory is also containing tartaric acid, dimension
Raw element and various trace elements etc., with very high nutritive value.Meanwhile, soft game theory is also clearing heat and detoxicating, moistens the lung and relieve the cough, warm up
The effects such as stomach is sobered up, is the good merchantable brand of dietotherapy.
But the storage of soft game theory and consumption are limited by time and weather.When annual spring arrives, because weather turns
Warm, the storage of soft game theory is become to perplex the problem of peasant household, particularly in recent years, and the area winter such as Gansu Lanzhou, silver puts down
Equal temperature is universal higher so that the phenomenon that soft game theory easily rots in storage, causes substantial amounts of waste.And agriculture
Freezer storage is rented at family will increase the selling cost of soft game theory, reduction peasant household profit again.Meanwhile, soft game theory is utilized in the market
It yet there are no for the presetting light sparkling wine of aerating of raw material, and traditional light sparkling wine brew has the production cycle long, production process is numerous and diverse, cost
Height, the problems such as poor quality controls, the processing to soft game theory brings certain difficulty.
The problem of in seasonality and storage in order to solve soft game theory consumption, and utilize traditional fermentation methods production
The inconvenience of light sparkling wine, develops a kind of presetting light sparkling wine of aerating soft game theory or necessary.
The content of the invention
In view of the shortcomings of the prior art, the present invention seeks to be to provide a kind of presetting light sparkling wine of aerating soft game theory
Preparation method, can better profit from resources advantage, improve the added value of soft game theory, and convenient production is adapted to people's consumption taste, obtained
The favor of people is obtained, with preferable social and economic benefit.
To achieve these goals, the present invention is to realize by the following technical solutions：A kind of aerating soft game theory is presetting
The preparation method of light sparkling wine, its preparation process is：(1) raw material is selected：Select the fresh high-quality that full, meat is close, maturation is appropriate
Soft game theory, chilled storage 25-30 days, selection nothing is gone mouldy before processing, no disease and pests harm fruit is to process raw material；
(2) clean：First fruit surface is cleaned up with clear water, then with 1-2% saline solution immersion 2-3 min, then clear water is used
Rinse well standby；
(3) thaw：It will be thawed in air of the soft game theory fruit cleaned up at 30-35 DEG C, thawing time is 4-6 h, is treated
There is more fruit juice to stop operation of thawing when oozing out in soft game theory；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 2-3
min；
(5) digest：0.015-0.050 g/Kg pectase will be added in fruit juice after squeezing, temperature be 35-45 DEG C, pH be
Stewing process 0.5-1h in 3.5-4.5 environment；
(6) clarify：Fruit juice centrifugal clarification l-2 min under 4500-5000 r/min rotating speed after enzymolysis, remove pomace, obtain
Clear juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure；
(8) allocate：Add sucrose and citric acid adjusts the final pol and acidity of product；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
Preferably, described base liquor by Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration and
Into；Described Rum uses the high-quality Rum of spirituosity 40%, and vodka uses the high-quality vodka of spirituosity 40%, imperial tongue
Rum uses the high-quality mescal of spirituosity 35%.
Preferably, the wine degree of the presetting light sparkling wine final products of aerating soft game theory is 5%, pol and acidity are respectively
145-160g/L, 5.3-5.8g/L, the static air content of carbon dioxide is 0.10-0.25 Mpa.
Preferably, the temperature control of the water for cleaning in described cleaning step is at 4 DEG C or so.
Beneficial effects of the present invention：The presetting light sparkling wine wine body clear of aerating soft game theory is made in this method, sour-sweet moderate, can
The original local flavor of soft game theory is kept well, while also have the mellowness for preparing base liquor, and being filled with due to carbon dioxide, make drink
User has the nutritive value and healthcare function of comfortable refrigerant sensation, in addition soft game theory juice, extends the application field of soft game theory,
Extend its edible time, improve the added value of soft game theory, convenient production is adapted to people's consumption taste, obtains the favor of people, tool
There is preferable social and economic benefit, be a kind of low flavor beverage of new alcohol content.
Embodiment
To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to
Embodiment, is expanded on further the present invention.
Present embodiment uses following technical scheme：A kind of preparation method of the presetting light sparkling wine of aerating soft game theory, it is made
It is for step：(1) raw material is selected：Select the fresh high-quality soft game theory that full, meat is close, maturation is appropriate, chilled storage 25-
30 days, selection nothing was gone mouldy before processing, no disease and pests harm fruit is to process raw material；
(2) clean：First fruit surface is cleaned up with clear water, then with 1-2% saline solution immersion 2-3 min, then clear water is used
Rinse well standby；
(3) thaw：It will be thawed in air of the soft game theory fruit cleaned up at 30-35 DEG C, thawing time is 4-6 h, is treated
There is more fruit juice to stop operation of thawing when oozing out in soft game theory；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 2-3
min；
(5) digest：0.015-0.050 g/Kg pectase will be added in fruit juice after squeezing, temperature be 35-45 DEG C, pH be
Stewing process 0.5-1h in 3.5-4.5 environment；
(6) clarify：Fruit juice centrifugal clarification l-2 min under 4500-5000 r/min rotating speed after enzymolysis, remove pomace, obtain
Clear juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure；
(8) allocate：Add sucrose and citric acid adjusts the final pol and acidity of product；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
It is worth noting that, the pectase in the step (5) is using LALLEMAN companies of France EX-V high quality fruits
Glue enzyme, can also use other domestic pectin enzyme products to replace.
Base liquor in the step (7) is by Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration and
Into；Described Rum uses the high-quality Rum of spirituosity 40%, and vodka uses the high-quality vodka of spirituosity 40%, imperial tongue
Rum uses the high-quality mescal of spirituosity 35%.
Sucrose in the step (8) requires crystal grain uniform loose, and no caking, free from extraneous odour meets《GB317-2006 white sands
Sugar》Standard；Crystallization or white crystalline powder, odorless of the citric acid for white translucent, there is mellow and full flavour and frank tart flavour.
Carbon dioxide in the step (11) is the bottled gas for meeting state food additive carbon dioxide standard.
It is worth noting that, the wine degree of the presetting light sparkling wine final products of aerating soft game theory is 5%, pol and acidity difference
For 145-160g/L, 5.3-5.8g/L, the static air content of carbon dioxide is 0.10-0.25 Mpa.
In addition, the temperature control of the water for cleaning in the step (2) is at 4 DEG C or so, it is ensured that raw material is not sent out in cleaning
Life is thawed and causes juice loss.
It is the presetting light sparkling wine clear of aerating soft game theory made from present embodiment, sour-sweet moderate, it can keep well
The original local flavor of soft game theory, while also have the mellowness for preparing base liquor, and being filled with due to carbon dioxide, drinking person is had comfortably
The nutritive value and healthcare function of refrigerant sensation, in addition soft game theory juice, extend the application field of soft game theory, extend it and eat
Time, the added value of soft game theory is improved, the problem of solving in the seasonality and storage of soft game theory consumption；Meanwhile, assembled alcoholic drinks
The process of original fruit wine production can be simplified, shorten the production cycle, improve wine body quality, be a kind of low local flavor of new alcohol content
Beverage, possesses wide market application foreground.
Embodiment 1：A kind of preparation method of the presetting light sparkling wine of aerating soft game theory, its preparation process is：
(1) raw material is selected：Select that fresh full, meat is close, ripe appropriateness high-quality soft game theory, chilled storage 25-30 days,
Selection nothing is gone mouldy before processing, no disease and pests harm fruit is to process raw material；
(2) clean：First fruit surface is cleaned up with clear water, then 2 min are soaked with 1-2% saline solution, then rushed with clear water
Wash clean is standby；
(3) thaw：It will be thawed in air of the soft game theory fruit cleaned up at 35 DEG C, thawing time is 4 h, treats soft game theory
In have more fruit juice just can stop when oozing out thaw operation；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 2 min；
(5) digest：0.050 g/Kg pectase will be added in fruit juice after squeezing, in 35 DEG C, the environment of pH 3.5 at standing
Manage 0.5 h；
(6) clarify：Fruit juice min of centrifugal clarification 1 under 4800 r/min rotating speed after enzymolysis, removes pomace, obtains clarification fruit
Juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure, wherein base liquor is
By Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration is formed；
(8) allocate：The final pol and acidity for adding sucrose and citric acid regulation product are respectively 145 g/L and 5.3 g/L；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
Embodiment 2：A kind of preparation method of the presetting light sparkling wine of aerating soft game theory, its preparation process is：
(1) raw material is selected：Select that fresh full, meat is close, ripe appropriateness high-quality soft game theory, chilled storage 25-30 days,
Selection nothing is gone mouldy before processing, no disease and pests harm fruit is to process raw material；
(2) clean：First fruit surface is cleaned up with clear water, then 3 min are soaked with 1-2% saline solution, then rushed with clear water
Wash clean is standby；
(3) thaw：It will be thawed in air of the soft game theory fruit cleaned up at 33 DEG C, thawing time is 5 h, treats soft game theory
In have more fruit juice just can stop when oozing out thaw operation；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 3 min；
(5) digest：0.030 g/Kg pectase will be added in fruit juice after squeezing, in 40 DEG C, the environment of pH 4.0 at standing
Manage 1 h；
(6) clarify：Fruit juice min of centrifugal clarification 1.5 under 4800 r/min rotating speed after enzymolysis, removes pomace, obtains clarification fruit
Juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure, wherein base liquor is
By Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration is formed；
(8) allocate：The final pol and acidity for adding sucrose and citric acid regulation product are respectively 150 g/L and 5.5 g/L；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
Embodiment 3：A kind of preparation method of the presetting light sparkling wine of aerating soft game theory, its preparation process is：
(1) raw material is selected：Select that fresh full, meat is close, ripe appropriateness high-quality soft game theory, chilled storage 25-30 days,
Selection nothing is gone mouldy before processing, no disease and pests harm fruit is to process raw material；
(2) clean：First fruit surface is cleaned up with clear water, then 2 min are soaked with 1-2% saline solution, then rushed with clear water
Wash clean is standby；
(3) thaw：Thawed in air of the soft game theory fruit cleaned up at 35 DEG C, thawing time is 4 h, is treated in soft game theory
There is more fruit juice just can stop operation of thawing when oozing out；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 2 min；
(5) digest：0.050g/Kg pectase, the stewing process in 35 DEG C, the environment of pH 3.5 will be added in fruit juice after squeezing
0.5 h；
(6) clarify：Fruit juice min of centrifugal clarification 1 under 4800 r/min rotating speed after enzymolysis, removes pomace, obtains clarification fruit
Juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure, wherein base liquor is
By Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration is formed；
(8) allocate：The final pol and acidity for adding sucrose and citric acid regulation product are respectively 160 g/L and 5.8g/L；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. a kind of preparation method of the presetting light sparkling wine of aerating soft game theory, it is characterised in that its preparation process is：(1) raw material is selected：Choose
The fresh high-quality soft game theory that full, meat is close, maturation is appropriate is selected, chilled storage 25-30 days is selected without mould before processing
Become, no disease and pests harm fruit is processes raw material；
(2) clean：First fruit surface is cleaned up with clear water, then with 1-2% saline solution immersion 2-3 min, then clear water is used
Rinse well standby；
(3) thaw：It will be thawed in air of the soft game theory fruit cleaned up at 30-35 DEG C, thawing time is 4-6 h, is treated
There is more fruit juice to stop operation of thawing when oozing out in soft game theory；
(4) squeeze the juice：Using water pocket squeezer under 250 Kpa pressure, batch (-type) is handled 3 times, and the time per treatment is 2-3
min；
(5) digest：0.015-0.050 g/Kg pectase will be added in fruit juice after squeezing, temperature be 35-45 DEG C, pH be
Stewing process 0.5-1h in 3.5-4.5 environment；
(6) clarify：Fruit juice centrifugal clarification l-2 min under 4500-5000 r/min rotating speed after enzymolysis, remove pomace, obtain
Clear juice；
(7) mixed with base liquor：By base liquor：Soft game theory juice：Pure water 13：40：77 ratio (v：v：V) configure；
(8) allocate：Add sucrose and citric acid adjusts the final pol and acidity of product；
(9) sterilize：Using pasteurize mode, wine liquid central temperature is set to maintain 30 min at 70 DEG C；
(10) cool down：It is cooled to room temperature；
(11) inflate：Wine liquid is cooled to -4 to 0 DEG C in carbonation apparatus, and makes titanium dioxide with 0.10-0.25 Mpa pressure
Carbon gas saturation；
(12) it is filling：Isobar filling.
2. a kind of preparation method of presetting light sparkling wine of aerating soft game theory according to claim 1, it is characterised in that described step
Suddenly the base liquor in (7) by Rum, vodka, American aloe according to 2：1：1 ratio (v：v：V) configuration is formed.
3. a kind of preparation method of presetting light sparkling wine of aerating soft game theory according to claim 1, it is characterised in that the step
(8) the final wine degree of formulated product is 5% in, and pol and acidity are respectively 145-160g/L, 5.3-5.8g/L.
4. the preparation method of a kind of presetting light sparkling wine of aerating soft game theory according to claim 2, it is characterised in that described is bright
Nurse wine uses the Rum of spirituosity 40%, and vodka uses the vodka of spirituosity 40%, and mescal is using spirituosity 35%
Mescal.
5. a kind of preparation method of presetting light sparkling wine of aerating soft game theory according to claim 1, it is characterised in that described step
Suddenly the temperature control of the water for cleaning in (2) is at 3-5 DEG C.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709256A (en) * | 2009-12-17 | 2010-05-19 | 江苏家园集团有限责任公司 | Rose whisky pre-cocktail and preparation method thereof |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN103535810A (en) * | 2013-10-11 | 2014-01-29 | 乐都县兴农农产品购销有限责任公司 | Soft pear fruit vinegar beverage and production method thereof |
-
2017
- 2017-03-30 CN CN201710201582.3A patent/CN107129912A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101709256A (en) * | 2009-12-17 | 2010-05-19 | 江苏家园集团有限责任公司 | Rose whisky pre-cocktail and preparation method thereof |
| CN103315350A (en) * | 2012-03-21 | 2013-09-25 | 拓万总 | Production method of soft pear juice |
| CN103535810A (en) * | 2013-10-11 | 2014-01-29 | 乐都县兴农农产品购销有限责任公司 | Soft pear fruit vinegar beverage and production method thereof |
Non-Patent Citations (2)
| Title |
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| 大连轻工业学院 等编著: "《酿造酒工艺学》", 30 June 1982 * |
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Application publication date: 20170905 |