CN107245404A - 一种哈密瓜果酒的酿造方法 - Google Patents

一种哈密瓜果酒的酿造方法 Download PDF

Info

Publication number
CN107245404A
CN107245404A CN201710523478.6A CN201710523478A CN107245404A CN 107245404 A CN107245404 A CN 107245404A CN 201710523478 A CN201710523478 A CN 201710523478A CN 107245404 A CN107245404 A CN 107245404A
Authority
CN
China
Prior art keywords
melon
hami
weight
wine
time
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201710523478.6A
Other languages
English (en)
Inventor
李立侠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hefei Easy Biotechnology Co Ltd
Original Assignee
Hefei Easy Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hefei Easy Biotechnology Co Ltd filed Critical Hefei Easy Biotechnology Co Ltd
Priority to CN201710523478.6A priority Critical patent/CN107245404A/zh
Publication of CN107245404A publication Critical patent/CN107245404A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公布了一种哈密瓜果酒的酿造方法，筛选出新鲜、无病害的哈密瓜经清洗后、与麸皮混合、打浆、复合酶处理、榨汁、过滤、酶法澄清、超滤、酵母发酵、澄清处理、陈酿、包装、杀菌、成品。本发明酿造的哈密瓜酒果香浓郁、色泽稳定、口感醇厚、品质好，且提高了原料的利用率。

Description

一种哈密瓜果酒的酿造方法
技术领域
本发明涉及一种果酒的酿造方法，尤其是涉及一种哈密瓜果酒的酿造方法。
背景技术
四季水果可以延伸几百种甚至上千种果酒、果脯、果汁产品产业生产，不仅在中国销售市场前景广阔，在国外市场也定会大受欢迎，因为我们是资源大国，其他国家无法媲比，五大酒类市场全国一年大约5000亿销量，如果果酒连带产业兴起能够占领20—60%，那就是几百亿、几千亿的市场份额，前景不可想象。
发明内容
本发明所要解决的技术问题是现有哈密瓜果酒在生产方法中存在的哈密瓜出汁率低、酶解效果不佳、果酒陈酿时间长、色泽不稳定等缺陷，提供一种营养丰富、口感浓郁、果味香醇且陈酿时间短、酵母菌纯正、酶解效果好的哈密瓜果酒酿造方法。
本发明解决其技术问题所采取的技术方案是：一种哈密瓜果酒的酿造方法，采用以下步骤：
A、原料预处理：挑选新鲜、无病害的哈密瓜经清洗，作为备用原料；
B、混合、打浆：将清洗过的哈密瓜与麸皮按一定比例混合，麸皮细度为60-70目，混合浸泡时间17-20小时，温度为40-50℃，做打浆处理；
C、复合酶处理：将果胶酶、纤维素酶和半纤维素酶按一定比例混合，按3-4％的重量比置于经过打浆处理的浆液中，温度控制为50-55℃，时间为4-5小时；
D、榨汁、过滤：将复合酶处理后的浆液榨汁，并过滤，制得哈密瓜果浆；
E、酶法澄清：向哈密瓜果浆中加入其重量0.5-1％的果胶酶，控制温度40-50℃，时间2-3小时，制得哈密瓜液；
F、超滤：采用壳聚糖-鱼胶结合的方法过滤哈密瓜液；
G、酵母菌种：从哈密瓜表面、栽培土壤等地分离果酒酵母，筛选适宜的酒母菌株，经过酵母筛选、扩大培养后，备用；
H、发酵：取步骤G中的酵母菌按重量比1-2％的比例加入步骤F中的哈密瓜液中，发酵温度为30-40℃，时间为10-15天；
I、超滤：采用壳聚糖-鱼胶结合的方法过滤，制得哈密瓜酒；
J、陈酿：采用微波辅助冷处理加速哈密瓜酒陈酿，微波功率500-1000MHz，冷处理时间5-10天，温度5-10℃；
K、包装、杀菌后制得哈密瓜果酒。
所述的步骤B中按一定比例为：哈密瓜为75-85重量份，麸皮为15-25重量份。
所述的步骤C中一定比例为：果胶酶为85-90重量份、纤维素酶为5-8重量份，半纤维素酶5-8重量份。
本发明具有以下优点： 本发明在哈密瓜打浆时采用哈密瓜与麸皮混合，提高了哈密瓜的出汁率；在酶解步骤采用多种酶混合，能够全面分解哈密瓜中的营养物质；在发酵时，采用经筛选、扩大培养的酵母菌，确保发酵液的口感纯正；超滤时，采用壳聚糖-鱼胶结合的方法，克服现有的过滤效果不佳的缺陷；陈酿中采用微波辅助冷处理的方法，减小了陈酿的时间。
具体实施方式
实施例1：
A、原料预处理：挑选新鲜、无病害的哈密瓜80kg经清洗，作为备用原料；
B、混合、打浆：将清洗过的哈密瓜与20kg麸皮混合，麸皮细度为60目，混合浸泡时间17小时，温度为40℃，做打浆处理；
C、复合酶处理：取果胶酶2.6kg、纤维素酶0.2kg和半纤维素酶0.2kg混合，按重量比3％的比例置于经过打浆处理的浆液中，温度控制为50℃，时间为4小时；
D、榨汁、过滤：将复合酶处理后的浆液榨汁，过滤，制得哈密瓜果浆；
E、酶法澄清：向哈密瓜果浆重量中加入果胶酶0.3kg，控制温度45℃，时间2小时，制得哈密瓜液；
F、超滤：采用壳聚糖-鱼胶结合的方法过滤哈密瓜液；
G、酵母菌种：从哈密瓜表面、栽培土壤等地分离果酒酵母，筛选适宜的酒母菌株，经过酵母筛选、扩大培养后，备用；
H、发酵：取步骤G中的酵母菌1kg加入步骤F中的哈密瓜液中，发酵温度为40℃，时间为13天；
I、超滤：采用壳聚糖-鱼胶结合的方法过滤，制得哈密瓜酒；
J、陈酿：采用微波辅助冷处理加速哈密瓜酒陈酿，微波功率800MHz，冷处理时间7天，温度8℃；
K、包装：将杀菌后制得哈密瓜果酒装瓶包装。
以上所述仅为本发明的较佳实施例，凡依本发明权利要求范围所做的均等变化与修饰，皆应属本发明权利要求的涵盖范围。

Claims (3)

1.一种哈密瓜果酒的酿造方法，其特征在于：采用以下步骤：
A、原料预处理：挑选新鲜、无病害的哈密瓜经清洗，作为备用原料；
B、混合、打浆：将清洗过的哈密瓜与麸皮按一定比例混合，麸皮细度为60-70目，混合浸泡时间17-20小时，温度为40-50℃，做打浆处理；
C、复合酶处理：将果胶酶、纤维素酶和半纤维素酶按一定比例混合，按3-4％的重量比置于经过打浆处理的浆液中，温度控制为50-55℃，时间为4-5小时；
D、榨汁、过滤：将复合酶处理后的浆液榨汁，并过滤，制得哈密瓜果浆；
E、酶法澄清：向哈密瓜果浆中加入其重量0.5-1％的果胶酶，控制温度40-50℃，时间2-3小时，制得哈密瓜液；
F、超滤：采用壳聚糖-鱼胶结合的方法过滤哈密瓜液；
G、酵母菌种：从哈密瓜表面、栽培土壤等地分离果酒酵母，筛选适宜的酒母菌株，经过酵母筛选、扩大培养后，备用；
H、发酵：取步骤G中的酵母菌按重量比1-2％的比例加入步骤F中的哈密瓜液中，发酵温度为30-40℃，时间为10-15天；
I、超滤：采用壳聚糖-鱼胶结合的方法过滤，制得哈密瓜酒；
J、陈酿：采用微波辅助冷处理加速哈密瓜酒陈酿，微波功率500-1000MHz，冷处理时间5-10天，温度5-10℃；
K、包装、杀菌后制得哈密瓜果酒。
2.根据权利要求1所述的一种哈密瓜果酒的酿造方法，其特征在于所述的步骤B中按一定比例为：哈密瓜为75-85重量份，麸皮为15-25重量份。
3.根据权利要求1所述的一种哈密瓜果酒的酿造方法，其特征在于所述的步骤C中一定比例为：果胶酶为85-90重量份、纤维素酶为5-8重量份，半纤维素酶5-8重量份。
CN201710523478.6A 2017-06-30 2017-06-30 一种哈密瓜果酒的酿造方法 Withdrawn CN107245404A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710523478.6A CN107245404A (zh) 2017-06-30 2017-06-30 一种哈密瓜果酒的酿造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710523478.6A CN107245404A (zh) 2017-06-30 2017-06-30 一种哈密瓜果酒的酿造方法

Publications (1)

Publication Number Publication Date
CN107245404A true CN107245404A (zh) 2017-10-13

Family

ID=60015135

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710523478.6A Withdrawn CN107245404A (zh) 2017-06-30 2017-06-30 一种哈密瓜果酒的酿造方法

Country Status (1)

Country Link
CN (1) CN107245404A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108715778A (zh) * 2018-05-03 2018-10-30 李春光 高品质果香型哈密瓜白兰地加工工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108715778A (zh) * 2018-05-03 2018-10-30 李春光 高品质果香型哈密瓜白兰地加工工艺

Similar Documents

Publication Publication Date Title
CN107164159A (zh) 一种桑椹果酒的酿造方法
CN107245403A (zh) 一种石榴果酒的酿造方法
CN107118909A (zh) 一种荔枝果酒的加工方法
CN107057967A (zh) 一种火龙果果酒的酿造方法
CN107057966A (zh) 一种樱桃果酒的酿造方法
CN107057980A (zh) 一种青梅果酒的酿造方法
CN107245404A (zh) 一种哈密瓜果酒的酿造方法
CN107057971A (zh) 一种百香果果酒的酿造方法
CN107245400A (zh) 一种水蜜桃果酒的酿造方法
CN107118902A (zh) 一种猕猴桃果酒的酿造方法
CN107129910A (zh) 一种火龙果果酒的加工方法
CN107118895A (zh) 一种菠萝蜜果酒的酿造方法
CN107057983A (zh) 一种羊奶果果酒的酿造方法
CN107164155A (zh) 一种草莓果酒的酿造方法
CN107090389A (zh) 一种杏子果酒的酿造方法
CN107057962A (zh) 一种苹果果酒的酿造方法
CN107118897A (zh) 一种枇杷果酒的酿造方法
CN107057959A (zh) 一种枣子果酒的酿造方法
CN107057960A (zh) 一种柚子果酒的酿造方法
CN107118883A (zh) 一种葡萄果酒的酿造方法
CN107245399A (zh) 一种番荔枝果酒的酿造方法
CN107245401A (zh) 一种番石榴果酒的酿造方法
CN107164160A (zh) 一种椰色果果酒的酿造方法
CN107057976A (zh) 一种西红柿果酒的酿造方法
CN107151605A (zh) 一种红毛丹果酒的加工方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20171013