CN107287076A - A kind of rose shaddock wine and preparation method thereof - Google Patents
A kind of rose shaddock wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of rose shaddock wine and preparation method thereof, the preparation method comprises the following steps：Pretreatment of raw material, the preparation of grapefruit juice, the preparation of rose leaching liquor, rose leaching liquor mixed with grapefruit juice, rose shaddock mixed juice is adjusted initial pol and pH value, fermentation process, the fruit wine fermented clarified naturally, draw supernatant liquor；Using activated carbon and beta-cyclodextrin to the de- hardship of fruit wine after clarification, and the fruit wine after ferment debitterness is sterilized using pasteurization, prepare rose shaddock wine.More preferably, mouthfeel is more preferably for the rose shaddock wine healthcare function prepared.
Description
Technical field
The invention belongs to food processing field, specifically, it is related to a kind of rose shaddock wine and preparation method thereof.
Background technology
China's application area is wide, aboundresources, species are various, yield is big.Fruit is made wine, with a long history, is to solve
The superfluous important channel of the current fruit of China.Fruit contains the nutrition such as substantial amounts of glucide, organic acid, vitamin, mineral matter
Material, the fruit wine brewed is of high nutritive value, beneficial to health.During " eight or five ", country proposes that " grain wine is to fruit wine
Since transformation ", fruit wine is greatly developed.
The brewing process of fruit wine has very big complexity and uncertainty, because the condition that different fruit is brewageed
Big difference.Even identical raw material, due to the place of production, the difference of environment, the fruit wine brewed also can be different.Someone's exaggeration
Say, how many people's brewed fruit wine, fruit wine is planted with regard to how many.So, just have different sorting techniques, at present most commonly by original
Material and brewing method classification.
Fujian Province is one of main place of production of sweet shaddock, and with the sweet shaddock of a large amount of high-quality, gentle sweet shaddock is even more well-known throughout the country.Sweet shaddock
, can with a kind of para-insulin composition is also contained in the nutrients such as carbohydrate, vitamin, mineral matter, particularly grapefruit flesh
Reduce blood glucose.Sweet shaddock has invigorating the spleen, cough-relieving, aid digestion to wait health-care efficacy.As shaddock, rose also has invigorating the spleen, cough-relieving,
Digestant effect.What the Ministry of Public Health announced in 2002《The notice managed on further specification healthy food material》It is middle by rose
Rare flower adds integration of drinking and medicinal herbs list.The traditional Chinese medical science thinks that the rose property of medicine is gentle, can stablize the mood of people.
In recent years, the market of sweet shaddock is close to saturation, but sweet shaddock sale is still based on fresh sell, solve sweet shaddock it is superfluous into
Extremely urgent task.And fruit wine is because of its alcoholic strength low, high nutrition, more meet people's green, healthy living theory, increasingly by
People welcome.Using sweet shaddock as raw material, sweet shaddock industrial chain can be widened by being aided with rose and brewageing feature fruit wine, be efficiently solved
The problem of sweet shaddock is superfluous.
The content of the invention
In view of this, there is provided a kind of rose shaddock wine and preparation method thereof for the problem of present invention is directed to above-mentioned.
In order to solve the above-mentioned technical problem, the invention discloses a kind of preparation method of rose shaddock wine, including following step
Suddenly：
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine；
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization；
3) preparation of rose leaching liquor：Rose is put into water and extracted；Filtering, collects filtrate；It is repeated 3 times,
Leaching liquor obtained by three extractions is merged；
4) mix：Rose leaching liquor is mixed with grapefruit juice, rose shaddock mixed juice is prepared；
5) the initial pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol, use anhydrous lemon
Lemon acid and sodium bicarbonate(edible) adjust the pH value of rose shaddock mixed juice；
6) dry ferment addition warm water is stirred to dissolving, is prepared into yeast soln；The yeast soln being uniformly dissolved is added
Regulate in first sugar, the rose shaddock mixed juice of pH value；Closed fermentation is carried out, stirring daily once, surveys soluble solid
Content, sugar content is constant, fermentation ends；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis；Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor；
8) bitter, sterilizing is taken off：Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and use pasteurization pair
Fruit wine after ferment debitterness is sterilized, and prepares rose shaddock wine.
Further, the pasteurizing conditions are：Temperature is 65 DEG C, and the time is 30min.
Further, step 3) in rose and water solid-liquid ratio (g/ml) be 1:5-1:15,70-80 DEG C of extraction temperature,
Extraction time 15-25min.
Further, step 4) in rose leaching liquor and grapefruit juice mass ratio (g/g) be 1:1-1：3.
Further, step 5) in rose shaddock mixed juice initial pol be 16%-24%, pH value is 3.6-4.4.
Further, step 6) in yeast soln mass concentration be 5%-15%；The inoculum concentration 0.04%- of yeast soln
0.08%, fermentation temperature is 18-26 DEG C；Fermentation time is 5-8d.
Further, step 7) in activated carbon addition for clarification after fruit wine quality total amount 0.2%-0.5%, β-
The addition of cyclodextrine is the 0.6%-1.0% of the fruit wine quality total amount after clarification.
The invention also discloses a kind of rose shaddock wine prepared by above-mentioned preparation method.
Compared with prior art, the present invention can be obtained including following technique effect：
1) healthcare function is more preferable.The existing most raw material of fruit wine is single, of the invention by two kinds of raw materials with identity function
Integrate, more preferable health-care effect is reached by proportioning.
2) bitter taste is low, and color and luster is good.The present invention attaches great importance to pasteurization, and excessive pasteurization is carried out before fermentation.With
Traditional zymotic is compared, and this step can effectively kill miscellaneous bacteria so that the bitter substance generation in fermentation process is less, and energy
Enough effective suppression oxidizing brown stains.
Certainly, any product for implementing the present invention it is not absolutely required to while reaching all the above technique effect.
Brief description of the drawings
Accompanying drawing described herein is used for providing a further understanding of the present invention, constitutes the part of the present invention, this hair
Bright schematic description and description is used to explain the present invention, does not constitute inappropriate limitation of the present invention.In the accompanying drawings：
Fig. 1 is present invention fermentation number of days sensory evaluation scores figure；
Fig. 2 is initial pol sensory evaluation scores figure of the invention；
Fig. 3 is different pH value sensory evaluation scores figures of the invention；
Fig. 4 is inoculum of dry yeast sensory evaluation scores figure of the present invention；
Fig. 5 is fermentation temperature sensory evaluation scores figure of the present invention.
Embodiment
Describe embodiments of the present invention in detail below in conjunction with embodiment, thereby to the present invention how application technology hand
Section can fully understand and implement according to this to solve technical problem and reach the implementation process of technology effect.
The invention discloses a kind of preparation method of rose shaddock wine, comprise the following steps：
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
70-80 DEG C of degree, extraction time 15-25min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：It is 1 by rose leaching liquor and grapefruit juice (g/g) in mass ratio:1-1:3 mixing, prepare rose
Shaddock mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol to 16%-24%, use
Anhydrous citric acid and sodium bicarbonate(edible) adjust pH value to 3.6-4.4；
Initial pol (16%-24%)：The fruit wine alcoholic strength that fermented in the range of this is relatively adapted to health liquor.If being less than
The scope, obtained fruit wine alcoholic strength is relatively low.When sugared content is higher than this scope, inhibitory action can be produced to the growth of saccharomycete.
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.04%-0.08%；At 18-26 DEG C
Closed is fermented, and stirring daily once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 5-8d；
PH value (3.6-4.4) and fermentation temperature (18-26 DEG C) are can to select value premised on growth and breeding by saccharomycete
Scope, if the growth and breeding of saccharomycete can be hindered more than or less than span.
Inoculum of dry yeast (0.04%-0.08%)：The addition of saccharomycete is larger for the fermentation rate influence of fruit wine,
In the span, the speed of fermentation is adapted to the progress of experiment.When more than the span, fermentation rate is too fast to cause production
Gas is excessive, easily " bottle explosion " occurs.And when zymotic fluid is not enough to support excessive saccharomycete flourish, saccharomycete from
The molten bitter taste that will cause fruit wine is aggravated；When less than the span, fermentation rate is excessively slow, the long uncomfortable symphysis of fermentation period
Production, and the growth and breeding of miscellaneous bacteria may be caused excessive and cause the generation of bitter substance.
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine；Wherein, the addition of activated carbon is the fruit wine quality total amount after clarification
0.2%-0.5%, the addition of cycloheptaamylose is the 0.6%-1.0% of the fruit wine quality total amount after clarification.
Due to containing more bitter substance in shaddock fruit stone and pectin fiber, de- suffering reason is carried out to the fruit wine brewageed
The quality of grapefruit fruit wine can be improved.The present invention is using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification.
The fruit wine after ferment debitterness is sterilized using pasteurization, most of miscellaneous bacteria can be eliminated, and for hair
The destruction of nutriment is less in zymotic fluid, is the sterilization method more commonly used at present.
The technique effect of the present invention is illustrated with reference to specific experimental data：
First, final product quality
1st, aesthetic quality
The rose shaddock wine color that the present invention is prepared is golden yellow, opaque, the debris such as no suspension, precipitation.Wine flavour is dense
Thickness, along with light shaddock perfume and Rose Essentielle.It is bitter moderate, rear sweet sweet tea.
2nd, physical and chemical index
Alcoholic strength (20 DEG C)：11-15 degree.
2nd, influence of the key parameter to rose shaddock wine
1st, sensory evaluation standard
Sensory evaluation is carried out to fruit wine using 10 people groups as sensory evaluation group in experiment.Standards of grading are as follows:
The sensory evaluation standard of table 1
2nd, grapefruit juice and rose leaching liquor with the influence for comparing rose shaddock wine organoleptic quality
Different grapefruit juices is shown in Table 2 with rose leaching liquor with the influence for comparing rose shaddock wine organoleptic quality.
The raw material proportioning sense organ evaluating meter of table 2
As shown in Table 2, different material is more different than the mouthfeel of the rose shaddock wine of fermentation.
3rd, influence of the fermentation number of days to rose shaddock wine
Sensory evaluation of the different fermentations number of days on rose shaddock wine influences, and the results are shown in Table shown in 3 and Fig. 1.
The fermentation number of days sense organ evaluating meter of table 3
As seen from Figure 1 in 9d, sensory evaluation scores rapid decrease.The reason for causing this phenomenon is that saccharomycete self-dissolving makes
The bitter taste for obtaining fruit wine is aggravated, and is removed after this abnormity point it can be seen that the 5th to 8d sensory evaluation scores are differed and little.
4th, influence of the initial pol to rose shaddock wine
Sensory evaluation is done to the fruit wine of different initial pols, 4 are the results are shown in Table.
The initial pol sense organ evaluating meter of table 4
Fresh fruit fruit juice fermentation fruit wine is only used, obtained fruit wine alcoholic strength is relatively low.In order to improve alcoholic strength, it should be properly added
Sucrose.But when sugared content is too high, inhibitory action can be produced to the growth of saccharomycete.As can be seen from Table 4 in trial stretch
Interior, saccharomycete does not occur obvious suppression, but the irritant smell when initial pol is 24%.Initial
When pol is 22%, although Wei Wen roads peculiar smell, but vinosity is pungent, it may be possible to which peculiar smell is not detectable by wine flavour covering.Therefore
When initial pol is 20%, mouthfeel is optimal.
5th, influence of the pH value to rose shaddock wine
Sensory evaluation is done to the fruit wine of different pH value, 5 and Fig. 3 are the results are shown in Table.
The different pH value sense organ evaluating meters of table 5
It was found from table 5 and Fig. 3, pH is larger for the fermentation influence of yeast, can influence yeast propagation, cytoactive, production
Metabolism and secretion of thing etc..Find that pH value influences maximum to the color and luster of finished product, clarity in process of the test.Different pH value sheets
The taste perception that body gives people is also different.
6th, influence of the inoculum of dry yeast to rose shaddock wine
Sensory evaluation is done to the fruit wine of different inoculum of dry yeast, 6 and Fig. 4 are the results are shown in Table.
The inoculum of dry yeast sense organ evaluating meter of table 6
The addition of saccharomycete influences larger, fermentation rate for the fermentation rate of fruit wine it can be seen from table 6 and Fig. 4
It is too fast that aerogenesis can be caused excessive, easily there is " bottle explosion ".And when zymotic fluid is not enough to support excessive saccharomycete flourish
When, the self-dissolving of saccharomycete will cause the bitter taste of fruit wine to aggravate；Fermentation rate is excessively slow, the long unsuitable production of fermentation period, and
And the flourish of miscellaneous bacteria may be caused excessively to cause the generation of bitter substance.
7th, influence of the fermentation temperature to rose shaddock wine
Sensory evaluation is done to the fruit wine of different fermentations temperature, as a result as shown in table 7 and Fig. 5.
The fermentation temperature sense organ evaluating meter of table 7
Microorganism has the temperature range that it is adapted to it can be seen from table 7 and Fig. 5, only within the scope of certain temperature
Yeast Growth can just be made.If temperature it is too low or it is too high can all influence the activity of saccharomycete, within the temperature range of its adaptation, ferment
Female bacterium activity also can variation with temperature and have difference.The low then Yeast Growth of temperature is slow, the high then Yeast Growth of temperature
It hurry up, aging is also fast, so as to produce influence to fruit wine.
8th, clarify, take off bitter, influence of the sterilising conditions to rose shaddock wine
The fruit wine fermented is subjected to pasteurization, standing 3d in refrigerator is placed in after filtering makes it clarify naturally, in absorption
Layer clear liquid carries out de- bitter experiment.Fruit wine is yellow after clarification.
20ml fruit wine accurately is measured, the activated carbon (referring to table 8) of different proportion is separately added into, in 20 DEG C of thermostat water baths
Vibration is taken out after 3 hours, and sensory evaluation is carried out after filtering.Using without activated carbon as contrast standard, standard score 50；
The de- bitter sensory evaluation scores table of the activated carbon of table 8
20ml fruit wine accurately is measured, the cycloheptaamylose (referring to table 9) of different proportion is separately added into, in 20 DEG C of waters bath with thermostatic control
Vibration is taken out after 3 hours in pot, carries out sensory evaluation.Using without cycloheptaamylose as contrast standard, standard score 50.
The de- bitter sensory evaluation scores table of the cycloheptaamylose of table 9
As can be seen from Table 8, after activated carbon ratio reaches 0.5%, sensory evaluation scores do not rise, are examined with economy
Consider, the activated carbon addition for choosing 0.4% is preferable.
As can be seen from Table 9, after cycloheptaamylose ratio reaches 1.0%, sensory evaluation scores rise and little, with economy
Consider, the cycloheptaamylose addition for choosing 0.8% is preferable.
20ml fruit wine accurately is measured, the activated carbon and cycloheptaamylose (referring to table 10) of different proportion are separately added into, 20
Vibration is taken out after 3 hours in DEG C thermostat water bath, carries out sensory evaluation.Under Study On The Activated Carbon and cycloheptaamylose compound action
De-bittering effect.
The activated carbon of table 10 and cycloheptaamylose take off bitter sense organ evaluating meter jointly
The activated carbon and 0.8% cycloheptaamylose de-bittering effect of addition 0.3% are good as can be seen from Table 10, do not interfere with again
The fruit flavor of fruit wine in itself.Contrast table 10,11 is it can be seen that combination takes off bitter effect more preferably, so from the work of addition 0.3%
Property charcoal and 0.8% cycloheptaamylose to carry out de- hardship be best.
It is final finished that fruit wine after de- hardship is carried out into pasteurization.
Embodiment 1
A kind of preparation method of rose shaddock wine, comprises the following steps：
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
75 DEG C of degree, extraction time 20min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：Grapefruit juice and rose leaching liquor are pressed 1:1 mixing, prepares rose shaddock mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted:Adding white granulated sugar regulation, just sugar, to 20%, uses anhydrous lemon
Acid and sodium bicarbonate(edible) adjust pH value to 4.0；
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.06%；Closed is sent out at 20 DEG C
Ferment, daily stirring once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 9d；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine.
Embodiment 2
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
70 DEG C of degree, extraction time 25min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：It is 1 by rose leaching liquor and grapefruit juice (g/g) in mass ratio:1 mixing, prepares rose shaddock
Mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol to 24%, with anhydrous
Citric acid and sodium bicarbonate(edible) adjust pH value to 3.6；
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.08%；Closed is sent out at 18 DEG C
Ferment, daily stirring once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 8d；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine.
Embodiment 3
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
80 DEG C of degree, extraction time 15min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：It is 1 by rose leaching liquor and grapefruit juice (g/g) in mass ratio：3 mixing, prepare rose shaddock
Mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol to 16%, with anhydrous
Citric acid and sodium bicarbonate(edible) adjust pH value to 4.4；
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.04%；Closed is sent out at 26 DEG C
Ferment, daily stirring once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 5d；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine.
Embodiment 4
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
72 DEG C of degree, extraction time 22min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：It is 1 by rose leaching liquor and grapefruit juice (g/g) in mass ratio:1.5 mixing, prepare rose shaddock
Sub- mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol to 18%, with anhydrous
Citric acid and sodium bicarbonate(edible) adjust pH value to 4.0；
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.07%；Closed is sent out at 24 DEG C
Ferment, daily stirring once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 6d；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine.
Embodiment 5
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit
Core, pulp is soaked and drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due in shaddock fruit stone and pectin fiber
Containing more bitter substance, fruit stone is removed before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine.
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；
To avoid operating process from being mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization, 65 DEG C, 30min processing；
3) preparation of rose leaching liquor：According to the solid-liquid ratio 1 of rose and water:10 (g/ml) are extracted, extraction temperature
78 DEG C of degree, extraction time 18min；Filtering, collects filtrate；It is repeated 3 times, the leaching liquor obtained by three extractions is merged；
4) mix：It is 1 by rose leaching liquor and grapefruit juice (g/g) in mass ratio:2.5 mixing, prepare rose shaddock
Sub- mixed juice；
5) pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol to 22%, with anhydrous
Citric acid and sodium bicarbonate(edible) adjust pH value to 4.2；
6) dry ferment addition warm water is stirred to dissolving, is prepared into the yeast soln that mass concentration is 10%；It will dissolve equal
Even yeast juice, which is added, to be regulated in first sugar, the rose shaddock mixed juice of pH value, inoculum concentration 0.05%；Closed is sent out at 20 DEG C
Ferment, daily stirring once, surveys soluble solid content, and sugar content is constant, fermentation ends, used time 7d；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis.Will
Fruit wine, which is placed in standing 3d in 14 DEG C of refrigerators, makes it clarify naturally, draws supernatant liquor.
8) bitter, sterilizing is taken off
Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to ferment debitterness after
Fruit wine is sterilized, and prepares rose shaddock wine.
The sense organ evaluating meter of the rose shaddock wine prepared in embodiment 1-5 is shown in Table 11.
The sense organ evaluating meter of the rose shaddock wine prepared in the embodiment 1-5 of table 11
Some preferred embodiments of invention have shown and described in described above, but as previously described, it should be understood that invention is not
Form disclosed herein is confined to, the exclusion to other embodiment is not to be taken as, and available for various other combinations, modification
And environment, and can be carried out in invention contemplated scope described herein by the technology or knowledge of above-mentioned teaching or association area
Change., then all should be in the appended power of invention and the change and change that those skilled in the art are carried out do not depart from the spirit and scope of invention
In the protection domain that profit is required.
Claims (8)
1. a kind of preparation method of rose shaddock wine, it is characterised in that comprise the following steps：
1) pretreatment of raw material：Choose growing way close, fresh succulence, undamaged this season high-quality shaddock；Artificial peeling and fruit stone, will
Pulp immersion is drained after cleaning；High-quality is selected, it is standby without the rose gone mouldy；Due to containing in shaddock fruit stone and pectin fiber
More bitter substance, removes fruit stone before squeezing the juice, it is possible to increase the quality of grapefruit fruit wine；
2) preparation of grapefruit juice：With four layers of filter-cloth filtering after shaddock by pretreatment is squeezed the juice with clean juice extractor；To keep away
Exempt from operating process and be mixed into miscellaneous bacteria influence mouthfeel, the grapefruit juice filtered is done into pasteurization；
3) preparation of rose leaching liquor：Rose is put into water and extracted；Filtering, collects filtrate；It is repeated 3 times, by three
Leaching liquor obtained by secondary extraction merges；
4) mix：Rose leaching liquor is mixed with grapefruit juice, rose shaddock mixed juice is prepared；
5) the initial pol and pH value of rose shaddock mixed juice are adjusted：Add white granulated sugar and adjust initial pol, use anhydrous citric acid
And sodium bicarbonate(edible) adjusts the pH value of rose shaddock mixed juice；
6) dry ferment addition warm water is stirred to dissolving, is prepared into yeast soln；The yeast soln being uniformly dissolved is added and adjusted
In good just sugar, the rose shaddock mixed juice of pH value；Closed fermentation is carried out, stirring daily once, surveys soluble solid content,
Sugar content is constant, fermentation ends；
7) clarify：The fruit wine fermented is subjected to pasteurization, filtering influences fruit wine quality to prevent yeast autolysis；By fruit wine
Being placed in standing 3d in 14 DEG C of refrigerators makes it clarify naturally, draws supernatant liquor；
8) bitter, sterilizing is taken off：Using activated carbon and cycloheptaamylose to the de- hardship of fruit wine after clarification, and using pasteurization to fermentation
Fruit wine after de- hardship is sterilized, and prepares rose shaddock wine.
2. the preparation method of rose shaddock wine according to claim 1, it is characterised in that the pasteurizing conditions are：
Temperature is 65 DEG C, and the time is 30min.
3. the preparation method of rose shaddock wine according to claim 1, it is characterised in that step 3) in rose and water
Solid-liquid ratio (g/ml) is 1:5-1:15,70-80 DEG C of extraction temperature, extraction time 15-25min.
4. the preparation method of rose shaddock wine according to claim 1, it is characterised in that step 4) in rose leaching liquor
Mass ratio (g/g) with grapefruit juice is 1:1-1:3.
5. the preparation method of rose shaddock wine according to claim 1, it is characterised in that step 5) in rose shaddock mix
The initial pol of juice is 16%-24%, and pH value is 3.6-4.4.
6. the preparation method of rose shaddock wine according to claim 1, it is characterised in that step 6) in yeast soln matter
Amount concentration is 5%-15%；The inoculum concentration 0.04%-0.08% of yeast soln, fermentation temperature is 18-26 DEG C；Fermentation time is 5-
8d。
7. the preparation method of rose shaddock wine according to claim 1, it is characterised in that step 7) in activated carbon addition
The 0.2%-0.5% of fruit wine quality total amount after measuring as clarification, the addition of cycloheptaamylose is total for the fruit wine quality after clarification
The 0.6%-1.0% of amount.
8. the rose shaddock wine that the preparation method in a kind of 1-7 as claim described in any claim is prepared.
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