CN107227235A

CN107227235A - The brewing method of red hayberry wine

Info

Publication number: CN107227235A
Application number: CN201710658712.6A
Authority: CN
Inventors: 张容恺
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-08-04
Filing date: 2017-08-04
Publication date: 2017-10-03

Abstract

The invention discloses a kind of brewing method of red hayberry wine, including：1) red bayberry is soaked 5~10 minutes with saline solution；2) by pomace and fruit juice separating；3) by pomace under 180~260MPa pressure pressurize 3~7 minutes；4) by fruit juice under 300~440MPa pressure pressurize 3~5 minutes；5) white granulated sugar is added in fruit juice；6) pH value of regulation fruit juice is 3.5~5, and adding youth's ratio can brettanomyce, the fermentation at 15~20 DEG C；7) will pass through step 6) first fermentation fruit juice and step 3) storage pomace mix under ul-trasonic irradiation, add egg continuation fermentation 7~10 days.Present invention employs by pomace and fruit juice separating, and ultra high pressure treatment and secondary fermentation under the conditions of different pressures, the health-care efficacy of red hayberry wine is not only increased, the fragrant continuous pure mouthfeel of alcoholic strength and glycol of red hayberry wine is also improved.

Description

The brewing method of red hayberry wine

Technical field

The present invention relates to a kind of brewing method of red hayberry wine.

Background technology

Red bayberry is south China special product class fruit distributed more widely, and its is bright-colored, flavour sweet and sour taste, nutritious. Carbohydrate, protein, amino acid, organic acid, mineral matter and polyphenols are rich in red bayberry.Wherein bayberry polyphenol point Contain more phenolic hydroxyl group in minor structure, with the hydrionic effect of stronger offer, energy scavenging capacity oxygen radical, with anti- Oxidisability, antitumor, the effect of antibacterial and anti-platelet aggregation.The nutriment of red bayberry is easily absorbed by the body, and makes old Few suitable nourishing fruit.But red bayberry belongs to seasonal very strong fruit, the time largely listed concentrates on annual June, Fresh keeping time is short, and often large quantities of go rotten is gone bad caused by accumulating difficulty and sale not in time, is brought to planting household with sale businessman Huge economic loss.The spirits culture of China is of long standing and well established, and new arbutus is brewageed into wine can not only extend the use of red bayberry And the pot-life, the continuous demand in market is met, and the economic value of red bayberry, increase planting household and sale businessman can be improved Income.Current red hayberry wine typically uses infusion method, newly arbutus will be immersed in finished wine, adds rock sugar sealing preservation, Its advantage is that preparation method is simple, and the production time is short, has the disadvantage that the nutritional ingredient of red bayberry contained in wine is relatively low, effect of red bayberry does not have Play well, strictly speaking simply belong to the wine with red bayberry local flavor, the main body of wine still participates in the finished wine of immersion, and Causing the concentration of former wine reduces, and mouthfeel is difficult to reconcile.

The content of the invention

It is an object of the invention to provide one kind use red bayberry for liquor-making raw material and be rich in red bayberry nutriment, pure in mouth feel, The brewing method of easily stored red hayberry wine.

In order to achieve the above object, method of the invention includes：

1) red bayberry mass percent concentration is soaked 5~10 minutes for 5~10% saline solution, then table is eluted with pure water Load food-grade water suction paper bag behind face 1~2 time, the moisture of its surface attachment is sloughed in centrifugation；

2) go to obstruct, be enucleated after squeeze juice, by pomace and fruit juice separating；

3) by pomace under 180~260MPa pressure pressurize 3~7 minutes, in 4~5 DEG C of vacuum storages after release；

4) by fruit juice under 300~440MPa pressure pressurize 3~5 minutes；

5) white granulated sugar is added in fruit juice and fully dissolving is allowed to, addition is that every liter of fruit juice adds 15~60g；

6) pH value of regulation fruit juice is 3.5~5, every liter of fruit juice add 260~350mg youth's ratio can brettanomyce, 15 Fermented at~20 DEG C, the time is 6~8 days；

7) step 6 will be passed through) fruit juice of first fermentation and step 3) storage pomace in the ultrasound that power is 450~480W The lower mixing of ripple effect 20~30 minutes, adds the egg that mass fraction is 2~5%, continue to ferment 7 at 15~20 DEG C~ 10 days, wooden barrel will be loaded after the red hayberry wine filtering fermented again, and in 4~5 DEG C of lucifuge storages.

Preferably, step 2) in squeezing crushing juice rate control in 10~30wt%.

Preferably, step 6) in regulation fruit juice pH value use sodium citrate.

Technical scheme has the advantages that：First, first soaked using 5~10% saline solution, wash out Tibetan Drosophila larvae in red bayberry, and red bayberry surface is carried out disinfection, it is ensured that the sanitation and hygiene of raw material and the matter of the wine brewed Amount；2nd, by pomace and fruit juice separating after squeezing the juice, and take ultra high pressure treatment under the conditions of different pressures, can kill myrica ruba marc and Microorganism in fruit juice, the growth of microorganism, not only extends Storage period, and may also suppress subsequent treatment during suppressing to store The degraded of anthocyanidin and ascorbic acid in middle red bayberry, so as to keep the flavor quality and nutritional quality of red bayberry well；3rd, The present invention uses secondary fermentation, when first by red bayberry juice first fermentation, and the pH value of fruit juice is controlled 3.5~5, and is added Appropriate youth's ratio can brettanomyce, at 15~20 DEG C ferment 6~8 days, can optimize youth than can brettanomyce ferment effect, carry The mouthfeel and fragrance quality of high red hayberry wine.During secondary fermentation, by pomace with fruit juice through ultrasonication, mix after add egg Continue to ferment, not only make Waxberry fruit be fully used the polyphenol that can also fully extract in myrica ruba marc etc. have it is anti-oxidant, The content of the active material of anti-aging, wherein bayberry polyphenol reaches 610~630mg/L, so as to improve the health care work(of red hayberry wine Effect, and further improves the fragrant continuous pure mouthfeel of the alcoholic strength and glycol of red hayberry wine；In addition, using the side of the present invention Method, be able to can be controlled by adjusting the power and the technological parameter such as processing time and fermentation time, fermentation temperature of ultrasonic wave The content of bayberry polyphenol in the wine brewageed using the red bayberry of different sources and kind, so as to reach the uniformity of product, It is easy to industrial-scale production, in addition, the accurate control of the content of bayberry polyphenol has also for the nitrosamine removed in human body Comparatively ideal effect.5th, method of the invention can strengthen the pigment anthocyanin in red hayberry wine stability and enhancing flavonoids and The auxiliary color effect of polyphenol so that the red hayberry wine brewed still bright, and color uniformity after long term storage, not only It is easy to storage to be additionally favorable for sale.

Embodiment

Embodiment 1：

1) red bayberry mass percent concentration is soaked 10 minutes for 5% saline solution, then eluted with pure water behind surface 2 times Load food-grade water suction paper bag, the moisture of its surface attachment is sloughed in centrifugation；

2) go to obstruct, be enucleated after squeeze juice, squeezing crushing juice rate control is in 10wt%, by pomace and fruit juice separating；

3) by pomace under 180MPa pressure pressurize 3 minutes, in 4 DEG C of vacuum storages after release；

4) by fruit juice under 300MPa pressure pressurize 5 minutes；

5) white granulated sugar is added in fruit juice and fully dissolving is allowed to, addition is every liter of fruit juice addition 15g；

6) pH value of regulation fruit juice is 4.5, every liter of fruit juice add 260mg youth's ratio can brettanomyce, fermented at 15 DEG C, Time is 6 days；

7) step 6 will be passed through) fruit juice of first fermentation and step 3) pomace of storage makees in power for 450W ultrasonic wave With lower mixing 30 minutes, the egg that mass fraction is 2% is added, continues to ferment 10 days at 15 DEG C, will be by sending out again Load wooden barrel after the red hayberry wine filtering of ferment, and in 5 DEG C of lucifuge storages.

From 3 kinds of contents higher and representative polyphenols flavones, anthocyanin and gallic acid, and survey respectively Its fixed content, then add and obtain the content of bayberry polyphenol to reach 610mg/L measured value.

Embodiment 2：

1) red bayberry mass percent concentration is soaked 5 minutes for 10% saline solution, then eluted with pure water behind surface 1 time Load food-grade water suction paper bag, the moisture of its surface attachment is sloughed in centrifugation；

2) go to obstruct, be enucleated after squeeze juice, crushing juice rate is controlled in 30wt%, by pomace and fruit juice separating；

3) by pomace under 260MPa pressure pressurize 7 minutes, in 5 DEG C of vacuum storages after release；

4) by fruit juice under 440MPa pressure pressurize 3 minutes；

5) white granulated sugar is added in fruit juice and fully dissolving is allowed to, addition is every liter of fruit juice addition 60g；

6) use sodium citrate to adjust the pH value of fruit juice for 3.5, every liter of fruit juice addition 350mg youth's ratio can brettanomyce, Fermented at 20 DEG C, the time is 8 days；

7) step 6 will be passed through) fruit juice of first fermentation and step 3) pomace of storage makees in power for 480W ultrasonic wave With lower mixing 20 minutes, the egg that mass fraction is 5% is added, continues to ferment 7 days at 20 DEG C, will be by fermenting again Red hayberry wine filtering after load wooden barrel, and in 4 DEG C of lucifuges storages.

From 3 kinds of contents higher and representative polyphenols flavones, anthocyanin and gallic acid, and survey respectively Its fixed content, then add and obtain the content of bayberry polyphenol to reach 630mg/L measured value.

Embodiment 3：

1) red bayberry mass percent concentration is soaked 7 minutes for 8% saline solution, then eluted with pure water behind surface 2 times Load food-grade water suction paper bag, the moisture of its surface attachment is sloughed in centrifugation；

2) go to obstruct, be enucleated after squeeze juice, crushing juice rate is controlled in 20wt%, by pomace and fruit juice separating；

3) by pomace under 210MPa pressure pressurize 5 minutes, in 4.5 DEG C of vacuum storages after release；

4) by fruit juice under 400MPa pressure pressurize 4 minutes；

5) white granulated sugar is added in fruit juice and fully dissolving is allowed to, addition is every liter of fruit juice addition 40g；

6) use sodium citrate to adjust the pH value of fruit juice for 5, every liter of fruit juice addition 300mg youth's ratio can brettanomyce, Fermented at 17 DEG C, the time is 7 days；

7) step 6 will be passed through) fruit juice of first fermentation and step 3) pomace of storage makees in power for 460W ultrasonic wave With lower mixing 25 minutes, the egg that mass fraction is 3% is added, continues to ferment 8 days at 18 DEG C, will be by fermenting again Red hayberry wine filtering after load wooden barrel, and in 4 DEG C of lucifuges storages.

From 3 kinds of contents higher and representative polyphenols flavones, anthocyanin and gallic acid, and survey respectively Its fixed content, then add and obtain the content of bayberry polyphenol to reach 622mg/L measured value.

Claims

1. a kind of brewing method of red hayberry wine, it is characterized in that comprising the following steps：

1) red bayberry mass percent concentration is soaked 5~10 minutes for 5~10% saline solution, then surface 1 is eluted with pure water Load food-grade water suction paper bag after~2 times, the moisture of its surface attachment is sloughed in centrifugation；

4) by fruit juice under 300~440MPa pressure pressurize 3~5 minutes；

6) pH value of regulation fruit juice is 3.5~5, every liter of fruit juice add 260~350mg youth's ratio can brettanomyce, 15~20 Fermented at DEG C, the time is 6~8 days；

7) step 6 will be passed through) fruit juice of first fermentation and step 3) pomace of storage makees in power for 450~480W ultrasonic wave With lower mixing 20~30 minutes, the egg that mass fraction is 2~5% is added, continues fermentation 7~10 at 15~20 DEG C My god, wooden barrel will be loaded after the red hayberry wine filtering fermented again, and in 4~5 DEG C of lucifuge storages.

2. a kind of brewing method of red hayberry wine according to claim 1, it is characterized in that：The step 2) middle squeezing crushing juice rate control In 10~30wt%.

3. according to a kind of brewing method of red hayberry wine of claims 1 or 2, it is characterized in that：The step 6) middle regulation fruit juice PH value use sodium citrate.