CN107245400A - A kind of brewing method of honey peach fruit wine - Google Patents
A kind of brewing method of honey peach fruit wine Download PDFInfo
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- CN107245400A CN107245400A CN201710520965.7A CN201710520965A CN107245400A CN 107245400 A CN107245400 A CN 107245400A CN 201710520965 A CN201710520965 A CN 201710520965A CN 107245400 A CN107245400 A CN 107245400A
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- Prior art keywords
- honey peach
- weight
- fruit wine
- peach
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of brewing method of honey peach fruit wine, filter out that fresh, disease-free honey peach is once purged, mix, be beaten with wheat bran, compound ferment treatment, squeeze the juice, filter, enzyme process clarification, ultrafiltration, yeast fermentation, clarifying treatment, ageing, packaging, sterilization, finished product.The smell of fruits is very sweet for the juicy peach wine that the present invention is brewageed, color stability, mellow in taste, quality better, and improves the utilization rate of raw material.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, more particularly, to a kind of brewing method of honey peach fruit wine.
Background technology
Four seasons fruit can extend hundreds of kinds of even thousands of kinds fruit wine, preserved fruit, the production of fruit juice product industry, not only in China
Selling market has a extensive future, and market also surely can be popular abroad, because we are resource big countries, other countries can not be equal to
Than, national 1 year about 500,000,000,000 sales volume of five big Ko-ji insects, the related industry of such as fruit fruit wine, which is risen, can capture 20-60%, that
It is exactly hundreds of hundred million, several hundred billion market share, prospect is unimaginable.
The content of the invention
The technical problems to be solved by the invention are existing honey peach fruit wine honey peach juices present in production method
The defect such as rate is low, hydrolysis result is not good, fruit wine ageing time length, color and luster are unstable there is provided a kind of nutritious, mouthfeel it is strong,
The honey peach method for making fruit wine that fruity is aromatic and the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of brewing method of honey peach fruit wine, is used
Following steps：
A, pretreatment of raw material：Select fresh, disease-free honey peach cleaned, be used as standby raw material；
B, mixing, mashing：The honey peach cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, honey peach pulp is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into honey peach pulp, 40-50 DEG C of temperature, time 2- is controlled
3 hours, honey peach liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters honey peach liquid；
G, barms：Fruit wine yeast is separated from honey peach surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the honey peach liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made juicy peach wine；
J, ageing：Juicy peach wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Honey peach fruit wine is made after K, packaging, sterilization.
It is by a certain percentage in described step B：Honey peach is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
Certain proportion is in described step C：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, and half is fine
The plain enzyme 5-8 parts by weight of dimension.
The present invention has advantages below：The present invention is mixed when honey peach is beaten using honey peach with wheat bran, improves water
The crushing juice rate of honey peach；Mixed in enzymolysis step using a variety of enzymes, the nutriment in honey peach can be decomposed comprehensively；In fermentation
When, using the saccharomycete through screening, expansion culture, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, using chitosan-fish glue knot
The method of conjunction, the defect for overcoming existing filter effect not good；The method that microwave radiation technology cold treatment is used in ageing, is reduced old
The time of wine.
Embodiment
Embodiment 1：
A, pretreatment of raw material：Select fresh, disease-free honey peach 80kg cleaned, be used as standby raw material；
B, mixing, mashing：The honey peach cleaned is mixed with 20kg wheat brans, wheat bran fineness is 60 mesh, mixes soak time 17
Hour, temperature is 40 DEG C, does mashing processing；
C, compound ferment treatment：Pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg is taken to mix, by weight 3%
Ratio be placed in by mashing processing slurries in, temperature control be 50 DEG C, the time be 4 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, filtered, honey peach pulp is made；
E, enzyme process clarification：Pectase 0.3kg is added into honey peach pulp weight, temperature 45 C is controlled, time 2 h is made
Honey peach liquid；
F, ultrafiltration：The method combined using chitosan-fish glue filters honey peach liquid；
G, barms：Fruit wine yeast is separated from honey peach surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：Saccharomycete 1kg in step G is taken to add in the honey peach liquid in step F, fermentation temperature is 40 DEG C, the time is
13 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made juicy peach wine；
J, ageing：Juicy peach wine ageing, microwave power 800MHz, 7 days cold treatment time, temperature are accelerated using microwave radiation technology cold treatment
8 DEG C of degree；
K, packaging：Honey peach fruit wine bottling packing will be made after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed with
Modification, should all belong to the covering scope of the claims in the present invention.
Claims (3)
1. a kind of brewing method of honey peach fruit wine, it is characterised in that：Using following steps：
A, pretreatment of raw material：Select fresh, disease-free honey peach cleaned, be used as standby raw material；
B, mixing, mashing：The honey peach cleaned is mixed by a certain percentage with wheat bran, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hours bubble time, temperature is 40-50 DEG C, does mashing processing；
C, compound ferment treatment：Pectase, cellulase and hemicellulase are mixed by a certain percentage, by 3-4% weight ratio
It is placed in the slurries by mashing processing, temperature control is 50-55 DEG C, the time is 4-5 hours；
D, squeeze the juice, filter：Slurries after compound ferment treatment are squeezed the juice, and filtered, honey peach pulp is made；
E, enzyme process clarification：Its weight 0.5-1% pectase is added into honey peach pulp, 40-50 DEG C of temperature, time 2- is controlled
3 hours, honey peach liquid is made；
F, ultrafiltration：The method combined using chitosan-fish glue filters honey peach liquid；
G, barms：Fruit wine yeast is separated from honey peach surface, cultivating soil and other places, suitable distiller's yeast bacterial strain is screened, passed through
It is standby after yeast screening assay, expansion culture；
H, fermentation：The saccharomycete in step G is taken to be added by weight 1-2% ratio in the honey peach liquid in step F, fermentation temperature
Spend for 30-40 DEG C, the time is 10-15 days；
I, ultrafiltration：The method filtering combined using chitosan-fish glue, is made juicy peach wine；
J, ageing：Juicy peach wine ageing, microwave power 500-1000MHz, cold treatment time are accelerated using microwave radiation technology cold treatment
5-10 days, 5-10 DEG C of temperature；
Honey peach fruit wine is made after K, packaging, sterilization.
2. the brewing method of a kind of honey peach fruit wine according to claim 1, it is characterised in that one is pressed in described step B
Certainty ratio is：Honey peach is 75-85 parts by weight, and wheat bran is 15-25 parts by weight.
3. the brewing method of a kind of honey peach fruit wine according to claim 1, it is characterised in that certain in described step C
Ratio is：Pectase is that 85-90 parts by weight, cellulase are 5-8 parts by weight, hemicellulase 5-8 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710520965.7A CN107245400A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of honey peach fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710520965.7A CN107245400A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of honey peach fruit wine |
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| Publication Number | Publication Date |
|---|---|
| CN107245400A true CN107245400A (en) | 2017-10-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710520965.7A Withdrawn CN107245400A (en) | 2017-06-30 | 2017-06-30 | A kind of brewing method of honey peach fruit wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925895A (en) * | 2020-09-23 | 2020-11-13 | 湖南鼎康酒业发展有限公司 | Red date and honey peach fermented wine and brewing method thereof |
-
2017
- 2017-06-30 CN CN201710520965.7A patent/CN107245400A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111925895A (en) * | 2020-09-23 | 2020-11-13 | 湖南鼎康酒业发展有限公司 | Red date and honey peach fermented wine and brewing method thereof |
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Application publication date: 20171013 |