CN107236647A - A kind of preparation method of local flavor cherry wine - Google Patents
A kind of preparation method of local flavor cherry wine Download PDFInfo
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- CN107236647A CN107236647A CN201710669896.6A CN201710669896A CN107236647A CN 107236647 A CN107236647 A CN 107236647A CN 201710669896 A CN201710669896 A CN 201710669896A CN 107236647 A CN107236647 A CN 107236647A
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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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Abstract
The invention belongs to cherry processing technique field, especially a kind of preparation method of local flavor cherry wine, specific method is as follows：It is that the nutrient extract rotating speed of cherry wine weight 4% ~ 4.5% stirs 25 ~ 30min for 180 ~ 200r/min agitator to add weight in the ferment middle of cherry wine, is placed into high-pressure pulse electric and handles 34 ~ 38min；Cherry wine prepared by the present invention is bright in colour, and wine liquid is limpid, no turbid phenomenon, aroma of pure, gracefulness, happy, the pure and fresh harmony of fruity aroma, sour and sweet palatability, mellow pure free from extraneous odour, unique flavor.
Description
Technical field
The invention belongs to cherry processing technique field, especially a kind of preparation method of local flavor cherry wine.
Background technology
Cherry is ripe fruit earlier in deciduous fruit tree, there is the good reputation of the fruit of early spring first, is known as " all kinds of fruits fruit first ",
Fruit colour is bright-coloured, sparkling and crystal-clear beautiful, unique flavor, and has abundant vitamin and mineral, and its iron-holder is tool first of fruit
There is important medical value and health-care efficacy；But the harvest time of cherry fresh fruit is extremely short, and not storage tolerance, easily cause a large amount of fresh fruits rotten
Rotten loss；After cherry picking, the deep processing and exploitation of product are carried out, cherry is fermented into cherry wine, so can both be retained
Most of nutritional ingredient of cherry, can extend the shelf life of cherry again, so as to make full use of cherry fruit resource；But at present
The cherry wine product specification of in the market is relatively low, and fragrance, mouthfeel are poor, greatly hinders the development of cherry wine industry, therefore, invention one
The preparation method of a variety of local flavor cherry wines is current urgent problem to be solved.
The content of the invention
In view of the above-mentioned problems, a kind of the present invention is intended to provide preparation method of local flavor cherry wine.
The present invention is achieved through the following technical solutions：
A kind of preparation method of local flavor cherry wine, specific method is as follows：It is cherry wine to add weight in the ferment middle of cherry wine
The nutrient extract rotating speed of weight 4% ~ 4.5% stirs 25 ~ 30min for 180 ~ 200r/min agitator, is placed into high-voltage pulse electric
34 ~ 38min of field processing；
Described nutrient extract, is made up of the raw material of following parts by weight：4.4 ~ 4.8 parts of Fresh leaf of aloe, 7.3 ~ 7.7 parts of mulberries fresh leaf,
9.4 ~ 9.8 parts of lemon, 6.3 ~ 6.5 parts of purple potato fresh leaf, 11.2 ~ 11.8 parts of fresh robiniae,flos, 13.3 ~ 13.9 parts of fresh kernel corn, mountain
8.7 ~ 8.9 parts of medicine, 0.31 ~ 0.33 part of compound biological enzyme.
It is used as the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Zytase=6.9 ~ 7.3：3.2~3.4：4.5~4.7.
It is used as the further scheme of invention：The preparation method of described nutrient extract, specifically includes following steps：
（1）Fresh leaf of aloe, mulberries fresh leaf, purple potato fresh leaf and fresh robiniae,flos are cleaned respectively, co-grinding, obtain leaf slurry；Xiang Ye
The ethanol solution that weight is 1.7 ~ 1.9 times of amounts of its weight, mass fraction is 59% ~ 63% is added in slurry to be well mixed, it is ultrasonically treated
16 ~ 18min, slow fire boils, room temperature natural cooling, obtains leaf juice；
（2）Chinese yam is peeled clean stripping and slicing, with clean after lemon and fresh kernel corn mix mashing, with leaf juice and compound biological enzyme
It is mixed evenly, inserts fermenting case enzyme 80 ~ 90h of ferment at constant temperature that temperature is 34 ~ 38 DEG C, take out, ultrasonically treated 24 ~ 26min,
Go out enzyme, crosses 150 ~ 170 mesh filter clothes, takes filtrate, obtain nutrient extract.
It is used as the further scheme of invention：Described high-pressure pulse electric, electric-field intensity is 40 ~ 42kV/cm, burst length
330 ~ 350 μ s, 760 ~ 780Hz of pulse frequency.
It is used as the further scheme of invention：Local flavor cherry wine prepared by a kind of preparation method of local flavor cherry wine.
Beneficial effects of the present invention：A kind of preparation method for local flavor cherry wine that the present invention is provided, the cherry wine and women-sensual pursuits of preparation
Pool is bright-coloured, and wine liquid is limpid, no turbid phenomenon, aroma of pure, gracefulness, happy, and the pure and fresh harmony of fruity aroma, sour and sweet palatability is mellow
Pure free from extraneous odour, unique flavor；Increase electrical potential difference inside and outside film；Nutrient extract is added, effectively suppresses the generation of its bitter taste, effectively
Its fermentation rate and ferment effect are lifted, its nutritive value is lifted, human metabolism is effectively facilitated, skin maintenance improves people
The water lock ability of body, improves sleep quality, and strengthening the spleen and stomach promotes iron to absorb；High-pressure pulse electric processing so that cherry cell membrane
Permeability increase, there are many apertures on film, reduce film strength, collapse cell, so as to promote cherry flavor
The outflow of composition and taste composition, further interacts with nutrient extract composition, effectively lifts its local flavor.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of preparation method of local flavor cherry wine, specific method is as follows：Add in the ferment middle of cherry wine
Enter the agitator stirring 25min that nutrient extract that weight is cherry wine weight 4% is 180r/min with rotating speed, be placed into high-voltage pulse
Electric field treatment 34min；
Described nutrient extract, is made up of the raw material of following parts by weight：4.4 parts of Fresh leaf of aloe, 7.3 parts of mulberries fresh leaf, lemon 9.4
Part, 6.3 parts of purple potato fresh leaf, 11.2 parts of fresh robiniae,flos, 13.3 parts of fresh kernel corn, 8.7 parts of Chinese yam, 0.31 part of compound biological enzyme.
It is used as the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Zytase=6.9：3.2：4.5.
It is used as the further scheme of invention：The preparation method of described nutrient extract, specifically includes following steps：
（1）Fresh leaf of aloe, mulberries fresh leaf, purple potato fresh leaf and fresh robiniae,flos are cleaned respectively, co-grinding, obtain leaf slurry；Xiang Ye
It is that the ethanol solution that its weight 1.7 times of amounts, mass fractions are 59% is well mixed that weight is added in slurry, ultrasonically treated 16 ~ 18min,
Slow fire boils, room temperature natural cooling, obtains leaf juice；
（2）Chinese yam is peeled clean stripping and slicing, with clean after lemon and fresh kernel corn mix mashing, with leaf juice and compound biological enzyme
It is mixed evenly, inserts the fermenting case enzyme ferment at constant temperature 80h that temperature is 34 DEG C, take out, ultrasonically treated 24min, go out enzyme, mistake
150 mesh filter clothes, take filtrate, obtain nutrient extract.
It is used as the further scheme of invention：Described high-pressure pulse electric, electric-field intensity is 40kV/cm, burst length 330
μ s, pulse frequency 760Hz.
It is used as the further scheme of invention：Local flavor cherry wine prepared by a kind of preparation method of local flavor cherry wine.
Embodiment 2
In the embodiment of the present invention, a kind of preparation method of local flavor cherry wine, specific method is as follows：Add in the ferment middle of cherry wine
Enter the agitator stirring 28min that nutrient extract that weight is cherry wine weight 4.3% is 190r/min with rotating speed, be placed into high-tension pulse
Rush electric field treatment 36min；
Described nutrient extract, is made up of the raw material of following parts by weight：4.6 parts of Fresh leaf of aloe, 7.5 parts of mulberries fresh leaf, lemon 9.6
Part, 6.4 parts of purple potato fresh leaf, 11.5 parts of fresh robiniae,flos, 13.6 parts of fresh kernel corn, 8.8 parts of Chinese yam, 0.32 part of compound biological enzyme.
It is used as the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Zytase=7.1：3.3：4.6.
It is used as the further scheme of invention：The preparation method of described nutrient extract, specifically includes following steps：
（1）Fresh leaf of aloe, mulberries fresh leaf, purple potato fresh leaf and fresh robiniae,flos are cleaned respectively, co-grinding, obtain leaf slurry；Xiang Ye
It is that the ethanol solution that its weight 1.8 times of amounts, mass fractions are 61% is well mixed that weight is added in slurry, ultrasonically treated 17min, text
Fire boils, room temperature natural cooling, obtains leaf juice；
（2）Chinese yam is peeled clean stripping and slicing, with clean after lemon and fresh kernel corn mix mashing, with leaf juice and compound biological enzyme
It is mixed evenly, inserts the fermenting case enzyme ferment at constant temperature 85h that temperature is 36 DEG C, take out, ultrasonically treated 25min, go out enzyme, mistake
160 mesh filter clothes, take filtrate, obtain nutrient extract.
It is used as the further scheme of invention：Described high-pressure pulse electric, electric-field intensity is 41kV/cm, burst length 340
μ s, pulse frequency 770Hz.
It is used as the further scheme of invention：Local flavor cherry wine prepared by a kind of preparation method of local flavor cherry wine.
Embodiment 3
In the embodiment of the present invention, a kind of preparation method of local flavor cherry wine, specific method is as follows：Add in the ferment middle of cherry wine
Enter the agitator stirring 30min that nutrient extract that weight is cherry wine weight 4.5% is 200r/min with rotating speed, be placed into high-tension pulse
Rush electric field treatment 38min；
Described nutrient extract, is made up of the raw material of following parts by weight：4.8 parts of Fresh leaf of aloe, 7.7 parts of mulberries fresh leaf, lemon 9.8
Part, 6.5 parts of purple potato fresh leaf, 11.8 parts of fresh robiniae,flos, 13.9 parts of fresh kernel corn, 8.9 parts of Chinese yam, 0.33 part of compound biological enzyme.
It is used as the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Zytase=7.3：3.4：4.7.
It is used as the further scheme of invention：The preparation method of described nutrient extract, specifically includes following steps：
（1）Fresh leaf of aloe, mulberries fresh leaf, purple potato fresh leaf and fresh robiniae,flos are cleaned respectively, co-grinding, obtain leaf slurry；Xiang Ye
It is that the ethanol solution that its weight 1.9 times of amounts, mass fractions are 63% is well mixed that weight is added in slurry, ultrasonically treated 18min, text
Fire boils, room temperature natural cooling, obtains leaf juice；
（2）Chinese yam is peeled clean stripping and slicing, with clean after lemon and fresh kernel corn mix mashing, with leaf juice and compound biological enzyme
It is mixed evenly, inserts the fermenting case enzyme ferment at constant temperature 90h that temperature is 38 DEG C, take out, ultrasonically treated 26min, go out enzyme, mistake
150 ~ 170 mesh filter clothes, take filtrate, obtain nutrient extract.
It is used as the further scheme of invention：Described high-pressure pulse electric, electric-field intensity is 42kV/cm, burst length 350
μ s, pulse frequency 780Hz.
It is used as the further scheme of invention：Local flavor cherry wine prepared by a kind of preparation method of local flavor cherry wine.
Comparative example 1
The preparation method of prior art cherry wine
Comparative example 2
A kind of preparation method of local flavor cherry wine, the difference with embodiment 1 is to handle without high-pressure pulse electric, other
Part all same.
Comparative example 3
A kind of preparation method of local flavor cherry wine, the difference with embodiment 1 is to be added without nutrient extract, other conditions all same.
Comparative example 4
A kind of preparation method of local flavor cherry wine, the difference with embodiment 1 is that ferment middle replaces with earlier fermentation, other
Part all same.
Local flavor detection is carried out to the cherry wine through embodiment and the preparation of comparative example preparation method, its fragrance component content is determined
With taste composition content, as a result such as Tables 1 and 2：
The comparing result of the embodiment of table 1 and comparative example fragrance component content
The comparing result of the embodiment of table 2 and comparative example taste composition content
As can be seen from Table 1 and Table 2, the fragrance component content and taste composition content of cherry wine prepared by the present invention are shown
The raising of work, local flavor is greatly improved.
Claims (5)
1. a kind of preparation method of local flavor cherry wine, it is characterised in that specific method is as follows：Added in the ferment middle of cherry wine
Weight is that the nutrient extract rotating speed of cherry wine weight 4% ~ 4.5% stirs 25 ~ 30min, juxtaposition for 180 ~ 200r/min agitator
Enter high-pressure pulse electric and handle 34 ~ 38min；
Described nutrient extract, is made up of the raw material of following parts by weight：4.4 ~ 4.8 parts of Fresh leaf of aloe, 7.3 ~ 7.7 parts of mulberries fresh leaf,
9.4 ~ 9.8 parts of lemon, 6.3 ~ 6.5 parts of purple potato fresh leaf, 11.2 ~ 11.8 parts of fresh robiniae,flos, 13.3 ~ 13.9 parts of fresh kernel corn, mountain
8.7 ~ 8.9 parts of medicine, 0.31 ~ 0.33 part of compound biological enzyme.
2. the preparation method of local flavor cherry wine according to claim 1, it is characterised in that described compound biological enzyme, by
Following weight than biology enzyme be made：Cellulase：Pectase：Zytase=6.9 ~ 7.3：3.2~3.4：4.5~4.7.
3. the preparation method of local flavor cherry wine according to claim 1 or 2, it is characterised in that the system of described nutrient extract
Preparation Method, specifically includes following steps：
（1）Fresh leaf of aloe, mulberries fresh leaf, purple potato fresh leaf and fresh robiniae,flos are cleaned respectively, co-grinding, obtain leaf slurry；Xiang Ye
The ethanol solution that weight is 1.7 ~ 1.9 times of amounts of its weight, mass fraction is 59% ~ 63% is added in slurry to be well mixed, it is ultrasonically treated
16 ~ 18min, slow fire boils, room temperature natural cooling, obtains leaf juice；
（2）Chinese yam is peeled clean stripping and slicing, with clean after lemon and fresh kernel corn mix mashing, with leaf juice and compound biological enzyme
It is mixed evenly, inserts fermenting case enzyme 80 ~ 90h of ferment at constant temperature that temperature is 34 ~ 38 DEG C, take out, ultrasonically treated 24 ~ 26min,
Go out enzyme, crosses 150 ~ 170 mesh filter clothes, takes filtrate, obtain nutrient extract.
4. the preparation method of local flavor cherry wine according to claim 1, it is characterised in that described high-pressure pulse electric,
Electric-field intensity is 40 ~ 42kV/cm, the μ s of burst length 330 ~ 350,760 ~ 780Hz of pulse frequency.
5. local flavor cherry wine prepared by the preparation method of the local flavor cherry wine according to any one of claim 1 ~ 4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710669896.6A CN107236647A (en) | 2017-08-08 | 2017-08-08 | A kind of preparation method of local flavor cherry wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710669896.6A CN107236647A (en) | 2017-08-08 | 2017-08-08 | A kind of preparation method of local flavor cherry wine |
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| CN107236647A true CN107236647A (en) | 2017-10-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112094717A (en) * | 2020-09-30 | 2020-12-18 | 株洲山上蜜生物科技有限公司 | Honey health wine and preparation method thereof |
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| CN102051304A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube cocktail |
| CN104328001A (en) * | 2014-11-20 | 2015-02-04 | 罗春霞 | Rose wine and preparation method thereof |
| CN104371882A (en) * | 2014-11-29 | 2015-02-25 | 湖南科技大学 | Cherry and lotus seed health care wine making method |
| CN105779185A (en) * | 2014-12-19 | 2016-07-20 | 脱忠琪 | Preparation method of fruit wine |
| CN106561822A (en) * | 2016-10-31 | 2017-04-19 | 李业清 | Fermented yoghourt-flavored walnut juice supplementing nutrients |
| CN106916686A (en) * | 2015-12-25 | 2017-07-04 | 王国会 | Lemon cherry fruit wine |
-
2017
- 2017-08-08 CN CN201710669896.6A patent/CN107236647A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051304A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Jujube cocktail |
| CN104328001A (en) * | 2014-11-20 | 2015-02-04 | 罗春霞 | Rose wine and preparation method thereof |
| CN104371882A (en) * | 2014-11-29 | 2015-02-25 | 湖南科技大学 | Cherry and lotus seed health care wine making method |
| CN105779185A (en) * | 2014-12-19 | 2016-07-20 | 脱忠琪 | Preparation method of fruit wine |
| CN106916686A (en) * | 2015-12-25 | 2017-07-04 | 王国会 | Lemon cherry fruit wine |
| CN106561822A (en) * | 2016-10-31 | 2017-04-19 | 李业清 | Fermented yoghourt-flavored walnut juice supplementing nutrients |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112094717A (en) * | 2020-09-30 | 2020-12-18 | 株洲山上蜜生物科技有限公司 | Honey health wine and preparation method thereof |
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Application publication date: 20171010 |