CN107312668A - The preparation method that a kind of sweet osmanthus is made - Google Patents
The preparation method that a kind of sweet osmanthus is made Download PDFInfo
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Abstract
The invention discloses the preparation method that a kind of sweet osmanthus is made, 38 ~ 42 degree of gold osmanthus dinner party with singsong girls in attendance, 10 ~ 14 degree of Kiwi berry wine fermented with osmanthus flower and gold osmanthus flower cell liquid, and down payment wine fermented with osmanthus flower are first prepared：Kiwi berry wine fermented with osmanthus flower is 1：13~1:3 volume ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 16 ~ 18 degree, then is spent toward gold osmanthus in Yangtao wine, down payment sweet osmanthus cell liquid：Gold osmanthus flower Yangtao wine is 1：250~1：200 volume ratio adds gold osmanthus flower cell liquid, and sterilizing after being filled to after mixing in bottle is made sweet osmanthus and makes；The sweet osmanthus that is produced using the method makes that golden yellow color, smell are strong fragrant, as clear as crystal with obvious sweet osmanthus delicate fragrance and simple and elegant Kiwi berry fruity, wine, and fragrance is simple and elegant pure and fresh, and strengthening the spleen and stomach is aid digestion, activating blood circulation and supplementing qi.
Description
Technical field
The present invention relates to technical field of brewage, the preparation method that specifically a kind of sweet osmanthus is made.
Background technology
Contain in sweet osmanthus composition and contain a variety of colored alcohol and acid ingredient in volatile oil, volatile oil, it is warm-natured pungent, with strong
Stomach, resolving sputum, promote the production of body fluid, dissipate phlegm, the effect of soothing the liver, have abundant nutritive value, contain 22 kinds of amino acid and AB races, C, D, E etc. 15
Vitamin is planted, containing the necessary micro- and substantial amounts of hormone of more than 10 kinds of human bodies, enzyme, auxin etc., wine fermented with osmanthus flower has strengthening the spleen and stomach,
It is aid digestion, the effect of activating blood circulation and supplementing qi.Kiwi berry is the king of fruit, contains actinidine, proteolytic enzyme, tannin pectin and carbohydrate
Deng organic matter, the trace element such as calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, and vitamin C, the grape enriched
Acid, fructose etc., with abundant medical functions and nutritive value, produce a variety of antioxidants in Kiwi berry fermentation process, have
The effects such as clearing up stomach, anti-aging.
But, it is all that sweet osmanthus is directly added into the vinasse fermented that many sweet osmanthus on the market, which are made, at present, is not passed through
Fermentation, the fragrance that the sweet osmanthus so spawned makes sweet osmanthus can not discharge completely, also without the due golden yellow of sweet osmanthus；And add water
King's Chinese gooseberry fermented wine of fruit it is also less, more not by together with the allotment of sweet osmanthus fermented wine and Chinese gooseberry fermented wine, with
The diversification in market, and the higher pursuit that people suit one's taste, it is necessary to which working out one kind both has health-care effect, has again
The sweet osmanthus of fragrant mouthfeel is made.
Goal of the invention
It is an object of the invention to provide the preparation method that a kind of sweet osmanthus is made, the sweet osmanthus wine golden yellow color produced using the method,
Smell is strong fragrant, as clear as crystal with obvious sweet osmanthus delicate fragrance and simple and elegant Kiwi berry fruity, wine, and fragrance is simple and elegant pure and fresh, strengthening the spleen and stomach,
It is aid digestion, activating blood circulation and supplementing qi.
The technical scheme that is used to achieve the above object of the present invention for：The preparation method that a kind of sweet osmanthus is made, first prepare 38 ~
42 degree of gold osmanthus dinner party with singsong girls in attendance, 10 ~ 14 degree of Kiwi berry wine fermented with osmanthus flower and gold osmanthus flower cell liquid, and down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower
For 1：13~1:3 volume ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 16 ~ 18 degree, then spends Kiwi berry toward gold osmanthus
In wine, down payment sweet osmanthus cell liquid：Gold osmanthus flower Yangtao wine is 1：250~1：200 volume ratio adds gold osmanthus flower cell liquid, mixes
After be filled in bottle after sterilizing, that is, be made sweet osmanthus make；
The preparation method of described Kiwi berry wine fermented with osmanthus flower is：
（1）Selected open fresh gold osmanthus flower naturally, removes and is carried out in surface dirt impurity, feeding microwave equipment at 70 ~ 90 DEG C
Fixing, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 55 ~ 65 mesh with pulverizer；Choose the macaque of natural maturity
Peach, outer fine hair, dust are cleaned with salt solution, and two ends base of fruit is removed after drying, bulk is cut into, and are put into disintegrating machine and are crushed, filter and divide
Fruit juice is obtained after separating fruit slag；
（2）Fruit juice is put into removal fruit juice suspension screenings in centrifuge, mashed fruit of kiwi fruit is obtained, by pectase：Mashed fruit of kiwi fruit
For 1:25000~1:33000 mass ratio is added pectase, is stirred, is stood after 1 ~ 2h, is filtrated to get kiwi-fruit juice；
（3）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 1.5:1~2.5:1 mass ratio, adds gold osmanthus flower stirring equal
It is even, obtain fruit juice mixt I；
（4）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:5~1:3 mass ratio, adds candy sugar powder, stirs
Mix uniform, obtain fruit juice mixt II；
（5）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:300~1:250 mass ratio, is added raw fragrant
Yeast, is poured into the fermentation tank with check valve after stirring, and is fermented 2 ~ 3 days under the conditions of 20 ~ 25 DEG C, is obtained fermenting mixture
Ⅰ；
（6）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:5000~1:4000 mass ratio, adds fruit wine
Yeast, stirs, then by tune sulphur piece：Fermenting mixture I is 1:11000~1:10000 mass ratio weighs tune sulphur piece, pressing
It is added to after powdering standby after being stirred in fermenting mixture I；
（7）It is close under the conditions of 15~21 DEG C after fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred
Seal lucifuge to ferment 15 ~ 20 days, obtain preliminary Kiwi berry wine fermented with osmanthus flower；
（8）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 10 ~ 15min in rotating speed is 6000 ~ 8000rpm centrifuge, is filtrated to get
Supernatant I；By saleratus：Supernatant I is 1:1000~1:800 mass ratio weighs saleratus, and is added to supernatant I
In stir；After standing 2 ~ 3 days deacidifications under the conditions of -5 ~ -3 DEG C, pour into the centrifuge that rotating speed is 6000 ~ 8000rpm, from
The heart takes supernatant II after 10 ~ 15 minutes, and is transferred to sealing ageing 12 ~ 15 months in sterilizing again, the fermentation tank dried, that is, is made
10 ~ 14 degree of Kiwi berry wine fermented with osmanthus flower.
It is preferred that, the preparation method of described gold osmanthus dinner party with singsong girls in attendance is：Down payment sweet osmanthus：Candy sugar powder is 2:1~2.5:1 mass ratio
It is put into batch mixer and mixes after weighing, then spends toward gold osmanthus and 3 ~ 4 times of its gross weight, the number of degrees are added in candy sugar powder more than or equal to 38
The fen-flavor type white spirit of degree, sealing is stored sth. in a cellar 12 ~ 15 months after mixing, and 38 ~ 42 degree of gold osmanthus dinner party with singsong girls in attendance is made.
It is preferred that, the preparation method of described gold osmanthus flower cell liquid is：By the gold osmanthus flower after fixing temperature be 75 ~ 85
DEG C, vacuum be -0.05 ~ -0.08MPa under the conditions of, extracted with thickener, you can be made gold osmanthus flower cell liquid.
It is preferred that, the aroma-producing yeasts are activated to be then added to after 40 ~ 60min in fruit juice mixt II in syrup and mixed,
The quality of the syrup is 10 ~ 15 times of aroma-producing yeasts, and temperature is 40 ~ 50 DEG C, and mass concentration is 2 ~ 2.5 %.
It is preferred that, the fruit wine yeast is activated to be then added to after 15 ~ 30min in fermenting mixture I in syrup and mixed, institute
The quality for stating syrup is 10 ~ 15 times of aroma-producing yeasts, and temperature is 40 ~ 50 DEG C, and mass concentration is 1 ~ 1.5 %.
It is preferred that, when being sterilized after being filled in bottle, the sterilising temp used is 80 ~ 90 DEG C, and sterilization time is 25 ~ 30s.
Beneficial effect：It is of the invention with existing sweet osmanthus make compared with, with advantages below：
（1）The sweet osmanthus of the present invention makes sweet osmanthus and given off a strong fragrance, and one is to come from gold osmanthus dinner party with singsong girls in attendance, is spent from fresh gold osmanthus, is then added clear
Aromatic white spirit is brewageed together；Two be to spend cell liquid from gold osmanthus, adds the cell liquid that cryogenic vacuum is proposed, the taste for making sweet osmanthus
It is more preferably strong mellow；
（2）The sweet osmanthus of the present invention is made, and in the brewing process of Kiwi berry wine fermented with osmanthus flower, is carried out respectively with aroma-producing yeasts and fruit wine yeast
Fermenting twice, and add saleratus deacidification, Kiwi berry wine fermented with osmanthus flower is reached optimal taste and flavor；Additionally by allotment gold
The ratio of wine fermented with osmanthus flower and Kiwi berry wine fermented with osmanthus flower, makes it not only have the fragrance of sweet osmanthus, the also delicate fragrance with Kiwi berry, holding macaque
Vitamin, trace element and other beneficiating ingredients of peach, the sweet osmanthus for obtaining optimal mouthfeel and Alcohol degree are made；
（3）The sweet osmanthus of the present invention is made, and has all carried out strict sterilization processing before and after production, on the one hand, for the fresh gold of selection
Sweet osmanthus, first carries out microwave de-enzyming fixation at 70 ~ 90 DEG C, in the case where not destroying gold osmanthus pattern pool, removes jerky sense, maximum journey
The fragrance that gold osmanthus is spent is excited degree, while also having reached the purpose of microwave disinfection, farthest reduces the adhesive force of bacterium；
On the other hand, made for the sweet osmanthus after filling and also carried out sterilization processing, it is ensured that aseptic and health that sweet osmanthus is made.
Embodiment
With reference to specific embodiment, the present invention is further elaborated.
Embodiment 1
The preparation method that a kind of sweet osmanthus is made, comprises the following steps：
（1）Selected open fresh gold osmanthus flower naturally, removes and is killed in surface dirt impurity, feeding microwave equipment at 70 DEG C
Green grass or young crops, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 55 mesh with pulverizer；
（2）Down payment sweet osmanthus：Candy sugar powder is 2:1 mass ratio is put into batch mixer after weighing and mixed, then is spent and candy sugar powder toward gold osmanthus
Middle add 3 times of its gross weight, fen-flavor type white spirit that the number of degrees are 38 degree, sealing is stored sth. in a cellar 12 months after mixing, and 38 degree of gold is made
Wine fermented with osmanthus flower；
（3）The Kiwi berry of natural maturity is chosen, outer fine hair, dust are cleaned with salt solution, two ends base of fruit is removed after drying, block is cut into
Shape, is put into disintegrating machine and crushes, is separated by filtration after pomace and obtains fruit juice；Fruit juice is put into centrifuge and removes fruit juice suspension slurry
Slag, obtains mashed fruit of kiwi fruit, by pectase：Mashed fruit of kiwi fruit is 1:25000 mass ratio is added pectase, stir,
Stand after 1h, be filtrated to get kiwi-fruit juice；
（4）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 1.5:1 mass ratio, adds gold osmanthus flower and stirs, obtain
Fruit juice mixt I；
（5）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:5 mass ratio, adds candy sugar powder, and stirring is equal
It is even, obtain fruit juice mixt II；
（6）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:300 mass ratio, adds aroma-producing yeasts,
The aroma-producing yeasts need first to activate 40 ~ 60min in syrup, and the quality of the syrup is 10 times of aroma-producing yeasts, and temperature is 40
DEG C, mass concentration is 2%, is added to after the completion of activation after being mixed evenly in fruit juice mixt II and pours into the hair with check valve
In fermentation tank, fermented 2 days under the conditions of 20 DEG C, obtain fermenting mixture I；
（7）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:5000 mass ratio, adds fruit wine yeast, institute
State fruit wine yeast and 15min is activated in syrup, the quality of the syrup is 10 times of aroma-producing yeasts, and temperature is 40 DEG C, and quality is dense
Spend for 1%, be added in fermenting mixture I and mix after the completion of activation, stir；Again by tune sulphur piece：Fermenting mixture I is 1:
11000 mass ratio, which is weighed, adjusts sulphur piece, is added to after pressing powdering standby after being stirred in fermenting mixture I；
（8）After fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred, seal and keep away under the conditions of 15 DEG C
Light ferments 15 days, obtains preliminary Kiwi berry wine fermented with osmanthus flower；
（9）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 10min in rotating speed is 6000rpm centrifuge, supernatant I is filtrated to get；
By saleratus：Supernatant I is 1:1000 mass ratio weighs saleratus, and is added in supernatant I and stirs；- 5
Stand after 2 days deacidifications, poured into the centrifuge that rotating speed is 6000rpm under the conditions of DEG C, centrifugation takes supernatant II after 10 minutes, and turns
Enter sealing ageing 12 months in sterilizing again, the fermentation tank dried, that is, 12 degree of Kiwi berry wine fermented with osmanthus flower is made；
（10）By the gold osmanthus flower after fixing temperature be 75 DEG C, vacuum be -0.05MPa under the conditions of, extracted with thickener, you can
Gold osmanthus flower cell liquid is made；
（11）The gold osmanthus dinner party with singsong girls in attendance, Kiwi berry wine fermented with osmanthus flower and gold osmanthus of preparation are spent into cell liquid, first down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower
For 2：11 mass ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 16 degree, then is spent toward gold osmanthus in Yangtao wine, presses
Gold osmanthus spends cell liquid：Gold osmanthus flower Yangtao wine is 1：250 volume ratio adds gold osmanthus flower cell liquid, is filled to after mixing in bottle
Sterilize 25s at 80 DEG C afterwards, that is, sweet osmanthus is made and makes.
Above be the present embodiment basic embodiment, can more than on the basis of be further optimized, improve and limit：
Such as, described gold osmanthus dinner party with singsong girls in attendance can also use commercially available gold osmanthus dinner party with singsong girls in attendance, but use preparation technology system provided by the present invention
What is obtained is better；
And for example, it is described it is filling after gold osmanthus dinner party with singsong girls in attendance can use water dip sterilization, it would however also be possible to employ wet sterilization, and other can
In the method for the purpose for reaching disinfection.
Embodiment 2
The preparation method that a kind of sweet osmanthus is made, comprises the following steps：
（1）Selected open fresh gold osmanthus flower naturally, removes and is killed in surface dirt impurity, feeding microwave equipment at 80 DEG C
Green grass or young crops, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 60 mesh with pulverizer；
（2）Down payment sweet osmanthus：Candy sugar powder is 2.3:1 mass ratio is put into batch mixer after weighing and mixed, then is spent and rock sugar toward gold osmanthus
Fen-flavor type white spirit that 3.5 times of its gross weight is added in powder, that the number of degrees are 42 degree, sealing is stored sth. in a cellar 14 months after mixing, is made 42 degree
Gold osmanthus dinner party with singsong girls in attendance；
（3）The Kiwi berry of natural maturity is chosen, outer fine hair, dust are cleaned with salt solution, two ends base of fruit is removed after drying, block is cut into
Shape, is put into disintegrating machine and crushes, is separated by filtration after pomace and obtains fruit juice；Fruit juice is put into centrifuge and removes fruit juice suspension slurry
Slag, obtains mashed fruit of kiwi fruit, by pectase：Mashed fruit of kiwi fruit is 1:30000 mass ratio is added pectase, stir,
Stand after 1.5h, be filtrated to get kiwi-fruit juice；
（4）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 2:1 mass ratio, adds gold osmanthus flower and stirs, obtain fruit
Juice blend I；
（5）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:4 mass ratio, adds candy sugar powder, and stirring is equal
It is even, obtain fruit juice mixt II；
（6）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:275 mass ratio, adds aroma-producing yeasts,
The aroma-producing yeasts need first to activate 50min in syrup, and the quality of the syrup is 12 times of aroma-producing yeasts, and temperature is 45 DEG C,
Mass concentration is 2.3%, is added to after the completion of activation after being mixed evenly in fruit juice mixt II and pours into the fermentation with check valve
In tank, fermented 2.5 days under the conditions of 23 DEG C, obtain fermenting mixture I；
（7）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:4500 mass ratio, adds fruit wine yeast, institute
State fruit wine yeast and 20min is activated in syrup, the quality of the syrup is 13 times of aroma-producing yeasts, and temperature is 45 DEG C, and quality is dense
Spend for 1.2%, be added in fermenting mixture I and mix after the completion of activation, stir；Again by tune sulphur piece：Fermenting mixture I is
1:10500 mass ratio, which is weighed, adjusts sulphur piece, is added to after pressing powdering standby after being stirred in fermenting mixture I；
（8）After fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred, seal and keep away under the conditions of 18 DEG C
Light ferments 18 days, obtains preliminary Kiwi berry wine fermented with osmanthus flower；
（9）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 13min in rotating speed is 7000rpm centrifuge, supernatant I is filtrated to get；
By saleratus：Supernatant I is 1:900 mass ratio weighs saleratus, and is added in supernatant I and stirs；- 4
Stand after 2.5 days deacidifications, pour into the centrifuge that rotating speed is 7000rpm, centrifugation takes supernatant II after 13 minutes under the conditions of DEG C, and
Sealing ageing 14 months in sterilizing again, the fermentation tank dried are transferred to, that is, 14 degree of Kiwi berry wine fermented with osmanthus flower is made；
（10）By the gold osmanthus flower after fixing temperature be 80 DEG C, vacuum be -0.06MPa under the conditions of, extracted with thickener, you can
Gold osmanthus flower cell liquid is made；
（11）The gold osmanthus dinner party with singsong girls in attendance, Kiwi berry wine fermented with osmanthus flower and gold osmanthus of preparation are spent into cell liquid, first down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower
For 1：5 mass ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 18 degree, then is spent toward gold osmanthus in Yangtao wine, presses
Gold osmanthus spends cell liquid：Gold osmanthus flower Yangtao wine is 1：225 volume ratio adds gold osmanthus flower cell liquid, is filled to after mixing in bottle
Sterilize 28s at 85 DEG C afterwards, that is, sweet osmanthus is made and makes.
Above be the present embodiment basic embodiment, can more than on the basis of be further optimized, improve and limit：
Such as, described gold osmanthus dinner party with singsong girls in attendance can also use commercially available gold osmanthus dinner party with singsong girls in attendance, but use preparation technology system provided by the present invention
What is obtained is better；
And for example, it is described it is filling after gold osmanthus dinner party with singsong girls in attendance can use water dip sterilization, it would however also be possible to employ wet sterilization, and other can
In the method for the purpose for reaching disinfection.
Embodiment 3
The preparation method that a kind of sweet osmanthus is made, comprises the following steps：
（1）Selected open fresh gold osmanthus flower naturally, removes and is killed in surface dirt impurity, feeding microwave equipment at 90 DEG C
Green grass or young crops, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 65 mesh with pulverizer；
（2）Down payment sweet osmanthus：Candy sugar powder is 2.5:1 mass ratio is put into batch mixer after weighing and mixed, then is spent and rock sugar toward gold osmanthus
Fen-flavor type white spirit that 4 times of its gross weight is added in powder, that the number of degrees are 42 degree, sealing is stored sth. in a cellar 15 months after mixing, is made 42 degree
Gold osmanthus dinner party with singsong girls in attendance；
（3）The Kiwi berry of natural maturity is chosen, outer fine hair, dust are cleaned with salt solution, two ends base of fruit is removed after drying, block is cut into
Shape, is put into disintegrating machine and crushes, is separated by filtration after pomace and obtains fruit juice；Fruit juice is put into centrifuge and removes fruit juice suspension slurry
Slag, obtains mashed fruit of kiwi fruit, by pectase：Mashed fruit of kiwi fruit is 1:33000 mass ratio is added pectase, stir,
Stand after 2h, be filtrated to get kiwi-fruit juice；
（4）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 2.5:1 mass ratio, adds gold osmanthus flower and stirs, obtain
Fruit juice mixt I；
（5）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:3 mass ratio, adds candy sugar powder, and stirring is equal
It is even, obtain fruit juice mixt II；
（6）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:250 mass ratio, adds aroma-producing yeasts,
The aroma-producing yeasts need first to activate 60min in syrup, and the quality of the syrup is 15 times of aroma-producing yeasts, and temperature is 50 DEG C,
Mass concentration is 2.5 %, is added to after the completion of activation after being mixed evenly in fruit juice mixt II and pours into the hair with check valve
In fermentation tank, fermented 3 days under the conditions of 25 DEG C, obtain fermenting mixture I；
（7）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:4000 mass ratio, adds fruit wine yeast, institute
State fruit wine yeast and 30min is activated in syrup, the quality of the syrup is 15 times of aroma-producing yeasts, and temperature is 50 DEG C, and quality is dense
Spend for 1.5 %, be added in fermenting mixture I and mix after the completion of activation, stir；Again by tune sulphur piece：Fermenting mixture I is
1:10000 mass ratio, which is weighed, adjusts sulphur piece, is added to after pressing powdering standby after being stirred in fermenting mixture I；
（8）After fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred, seal and keep away under the conditions of 21 DEG C
Light ferments 20 days, obtains preliminary Kiwi berry wine fermented with osmanthus flower；
（9）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 15min in rotating speed is 8000rpm centrifuge, supernatant I is filtrated to get；
By saleratus：Supernatant I is 1:800 mass ratio weighs saleratus, and is added in supernatant I and stirs；- 3
Stand after 3 days deacidifications, poured into the centrifuge that rotating speed is 8000rpm under the conditions of DEG C, centrifugation takes supernatant II after 15 minutes, and turns
Enter sealing ageing 15 months in sterilizing again, the fermentation tank dried, that is, 10 degree of Kiwi berry wine fermented with osmanthus flower is made；
（10）By the gold osmanthus flower after fixing temperature be 85 DEG C, vacuum be -0.08MPa under the conditions of, extracted with thickener, you can
Gold osmanthus flower cell liquid is made；
（11）The gold osmanthus dinner party with singsong girls in attendance, Kiwi berry wine fermented with osmanthus flower and gold osmanthus of preparation are spent into cell liquid, first down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower
For 1：3 mass ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 18 degree, then is spent toward gold osmanthus in Yangtao wine, presses
Gold osmanthus spends cell liquid：Gold osmanthus flower Yangtao wine is 1：200 volume ratio adds gold osmanthus flower cell liquid, is filled to after mixing in bottle
Sterilize 30s at 90 DEG C afterwards, that is, sweet osmanthus is made and makes.
Above be the present embodiment basic embodiment, can more than on the basis of be further optimized, improve and limit：
Such as, described gold osmanthus dinner party with singsong girls in attendance can also use commercially available gold osmanthus dinner party with singsong girls in attendance, but use preparation technology system provided by the present invention
What is obtained is better；
And for example, it is described it is filling after gold osmanthus dinner party with singsong girls in attendance can use water dip sterilization, it would however also be possible to employ wet sterilization, and other can
In the method for the purpose for reaching disinfection.
Embodiment 4
The preparation method that a kind of sweet osmanthus is made, comprises the following steps：
（1）Selected open fresh gold osmanthus flower naturally, removes and is killed in surface dirt impurity, feeding microwave equipment at 90 DEG C
Green grass or young crops, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 65 mesh with pulverizer；
（2）Down payment sweet osmanthus：Candy sugar powder is 2.5:1 mass ratio is put into batch mixer after weighing and mixed, then is spent and rock sugar toward gold osmanthus
Fen-flavor type white spirit that 4 times of its gross weight is added in powder, that the number of degrees are 38 degree, sealing is stored sth. in a cellar 15 months after mixing, is made 38 degree
Gold osmanthus dinner party with singsong girls in attendance；
（3）The Kiwi berry of natural maturity is chosen, outer fine hair, dust are cleaned with salt solution, two ends base of fruit is removed after drying, block is cut into
Shape, is put into disintegrating machine and crushes, is separated by filtration after pomace and obtains fruit juice；Fruit juice is put into centrifuge and removes fruit juice suspension slurry
Slag, obtains mashed fruit of kiwi fruit, by pectase：Mashed fruit of kiwi fruit is 1:33000 mass ratio is added pectase, stir,
Stand after 2h, be filtrated to get kiwi-fruit juice；
（4）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 2.5:1 mass ratio, adds gold osmanthus flower and stirs, obtain
Fruit juice mixt I；
（5）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:3 mass ratio, adds candy sugar powder, and stirring is equal
It is even, obtain fruit juice mixt II；
（6）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:250 mass ratio, adds aroma-producing yeasts,
The aroma-producing yeasts need first to activate 60min in syrup, and the quality of the syrup is 15 times of aroma-producing yeasts, and temperature is 50 DEG C,
Mass concentration is 2.5 %, is added to after the completion of activation after being mixed evenly in fruit juice mixt II and pours into the hair with check valve
In fermentation tank, fermented 3 days under the conditions of 25 DEG C, obtain fermenting mixture I；
（7）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:4000 mass ratio, adds fruit wine yeast, institute
State fruit wine yeast and 30min is activated in syrup, the quality of the syrup is 15 times of aroma-producing yeasts, and temperature is 50 DEG C, and quality is dense
Spend for 1.5 %, be added in fermenting mixture I and mix after the completion of activation, stir；Again by tune sulphur piece：Fermenting mixture I is
1:10000 mass ratio, which is weighed, adjusts sulphur piece, is added to after pressing powdering standby after being stirred in fermenting mixture I；
（8）After fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred, seal and keep away under the conditions of 21 DEG C
Light ferments 20 days, obtains preliminary Kiwi berry wine fermented with osmanthus flower；
（9）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 15min in rotating speed is 8000rpm centrifuge, supernatant I is filtrated to get；
By saleratus：Supernatant I is 1:800 mass ratio weighs saleratus, and is added in supernatant I and stirs；- 3
Stand after 3 days deacidifications, poured into the centrifuge that rotating speed is 8000rpm under the conditions of DEG C, centrifugation takes supernatant II after 15 minutes, and turns
Enter sealing ageing 15 months in sterilizing again, the fermentation tank dried, that is, 14 degree of Kiwi berry wine fermented with osmanthus flower is made；
（10）By the gold osmanthus flower after fixing temperature be 85 DEG C, vacuum be -0.08MPa under the conditions of, extracted with thickener, you can
Gold osmanthus flower cell liquid is made；
（11）The gold osmanthus dinner party with singsong girls in attendance, Kiwi berry wine fermented with osmanthus flower and gold osmanthus of preparation are spent into cell liquid, first down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower
For 1：5 mass ratio, allotment obtains the gold osmanthus flower Yangtao wine that Alcohol degree is 18 degree, then is spent toward gold osmanthus in Yangtao wine, presses
Gold osmanthus spends cell liquid：Gold osmanthus flower Yangtao wine is 1：200 volume ratio adds gold osmanthus flower cell liquid, is filled to after mixing in bottle
Sterilize 30s at 90 DEG C afterwards, that is, sweet osmanthus is made and makes.
Above be the present embodiment basic embodiment, can more than on the basis of be further optimized, improve and limit：
Such as, described gold osmanthus dinner party with singsong girls in attendance can also use commercially available gold osmanthus dinner party with singsong girls in attendance, but use preparation technology system provided by the present invention
What is obtained is better；
And for example, it is described it is filling after gold osmanthus dinner party with singsong girls in attendance can use water dip sterilization, it would however also be possible to employ wet sterilization, and other can
In the method for the purpose for reaching disinfection.
The foregoing description of the disclosed embodiments, only for enabling professional and technical personnel in the field to realize or using this
Invention.A variety of modifications to these embodiments will be apparent for those skilled in the art, institute herein
The General Principle of definition can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore,
The present invention is not intended to be limited to the embodiments shown herein, and is to fit to special with principles disclosed herein and novelty
The consistent most wide scope of point.
Claims (6)
1. the preparation method that a kind of sweet osmanthus is made, it is characterised in that first prepare 38 ~ 42 degree gold osmanthus dinner party with singsong girls in attendance, 10 ~ 14 degree of Kiwi berry
Wine fermented with osmanthus flower and gold osmanthus flower cell liquid, and down payment wine fermented with osmanthus flower：Kiwi berry wine fermented with osmanthus flower is 1：13~1:3 volume ratio, allotment obtains alcohol
The number of degrees spend Yangtao wine for 16 ~ 18 degree of gold osmanthus, then are spent toward gold osmanthus in Yangtao wine, down payment sweet osmanthus cell liquid：Gold osmanthus spends macaque
Peach wine is 1：250~1：200 volume ratio adds gold osmanthus flower cell liquid, and sterilizing after being filled to after mixing in bottle is made sweet osmanthus
Make；
The preparation method of described Kiwi berry wine fermented with osmanthus flower is：
（1）Selected open fresh gold osmanthus flower naturally, removes and is carried out in surface dirt impurity, feeding microwave equipment at 70 ~ 90 DEG C
Fixing, remove astringent taste lasting, keeps standby after primary colors；It is standby that rock sugar is crushed to 55 ~ 65 mesh with pulverizer；Choose the macaque of natural maturity
Peach, outer fine hair, dust are cleaned with salt solution, and two ends base of fruit is removed after drying, bulk is cut into, and are put into disintegrating machine and are crushed, filter and divide
Fruit juice is obtained after separating fruit slag；
（2）Fruit juice is put into removal fruit juice suspension screenings in centrifuge, mashed fruit of kiwi fruit is obtained, by pectase：Mashed fruit of kiwi fruit
For 1:25000~1:33000 mass ratio is added pectase, is stirred, is stood after 1 ~ 2h, is filtrated to get kiwi-fruit juice；
（3）In kiwi-fruit juice, down payment sweet osmanthus：Kiwi-fruit juice is 1.5:1~2.5:1 mass ratio, adds gold osmanthus flower stirring equal
It is even, obtain fruit juice mixt I；
（4）In fruit juice mixt I, then by candy sugar powder：Fruit juice mixt I is 1:5~1:3 mass ratio, adds candy sugar powder, stirs
Mix uniform, obtain fruit juice mixt II；
（5）In fruit juice mixt II, by aroma-producing yeasts：Fruit juice mixt II is 1:300~1:250 mass ratio, is added raw fragrant
Yeast, is poured into the fermentation tank with check valve after stirring, and is fermented 2 ~ 3 days under the conditions of 20 ~ 25 DEG C, is obtained fermenting mixture
Ⅰ；
（6）In fermenting mixture I, by fruit wine yeast：Fermenting mixture I is 1:5000~1:4000 mass ratio, adds fruit wine
Yeast, stirs, then by tune sulphur piece：Fermenting mixture I is 1:11000~1:10000 mass ratio weighs tune sulphur piece, pressing
It is added to after powdering standby after being stirred in fermenting mixture I；
（7）It is close under the conditions of 15~21 DEG C after fermenting mixture I in fermentation tank, fruit wine yeast and tune sulphur piece are stirred
Seal lucifuge to ferment 15 ~ 20 days, obtain preliminary Kiwi berry wine fermented with osmanthus flower；
（8）Preliminary Kiwi berry wine fermented with osmanthus flower is centrifuged into 10 ~ 15min in rotating speed is 6000 ~ 8000rpm centrifuge, is filtrated to get
Supernatant I；By saleratus：Supernatant I is 1:1000~1:800 mass ratio weighs saleratus, and is added to supernatant I
In stir；After standing 2 ~ 3 days deacidifications under the conditions of -5 ~ -3 DEG C, pour into the centrifuge that rotating speed is 6000 ~ 8000rpm, from
The heart takes supernatant II after 10 ~ 15 minutes, and is transferred to sealing ageing 12 ~ 15 months in sterilizing again, the fermentation tank dried, that is, is made
10 ~ 14 degree of Kiwi berry wine fermented with osmanthus flower.
2. the preparation method that a kind of sweet osmanthus according to claim 1 is made, it is characterised in that the preparation of described gold osmanthus dinner party with singsong girls in attendance
Method is：Down payment sweet osmanthus：Candy sugar powder is 2:1~2.5:1 mass ratio be put into after weighing in batch mixer mix, then toward gold osmanthus flower and
3 ~ 4 times of its gross weight, fen-flavor type white spirit of the number of degrees more than or equal to 38 degree are added in candy sugar powder, sealing stores sth. in a cellar 12 ~ 15 after mixing
Individual month, obtained 38 ~ 42 degree gold osmanthus dinner party with singsong girls in attendance.
3. the preparation method that a kind of sweet osmanthus according to claim 1 is made, it is characterised in that described gold osmanthus flower cell liquid
Preparation method is：In temperature it is 75 ~ 85 DEG C by the gold osmanthus flower after fixing, under the conditions of vacuum is -0.05 ~ -0.08MPa, with dense
Contracting machine is extracted, you can gold osmanthus flower cell liquid is made.
4. the preparation method that a kind of sweet osmanthus according to claim 1 is made, it is characterised in that the aroma-producing yeasts are in syrup
It is then added in fruit juice mixt II and mixes after 40 ~ 60min of activation, the quality of the syrup is 10 ~ 15 times of aroma-producing yeasts, temperature
Spend for 40 ~ 50 DEG C, mass concentration is 2 ~ 2.5 %.
5. the preparation method that a kind of sweet osmanthus according to claim 1 is made, it is characterised in that the fruit wine yeast is in syrup
It is then added in fermenting mixture I and mixes after 15 ~ 30min of activation, the quality of the syrup is 10 ~ 15 times of aroma-producing yeasts, temperature
Spend for 40 ~ 50 DEG C, mass concentration is 1 ~ 1.5 %.
6. the preparation method that a kind of sweet osmanthus according to claim 1 is made, it is characterised in that sterilizing after being filled in bottle
When, the sterilising temp used is 80 ~ 90 DEG C, and sterilization time is 25 ~ 30s.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315172A (en) * | 2018-05-15 | 2018-07-24 | 南阳师范学院 | A kind of brewing method of Kiwi berry Fragrant fruit wine |
| CN108587830A (en) * | 2018-05-04 | 2018-09-28 | 南阳师范学院 | A kind of compound fruit wine and preparation method with kiwifruit flavor |
| CN111269785A (en) * | 2020-04-28 | 2020-06-12 | 桂林电子科技大学 | Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524815A (en) * | 2016-02-17 | 2016-04-27 | 南阳师范学院 | Brewing method of kiwi fruit wine |
| CN106085730A (en) * | 2016-08-25 | 2016-11-09 | 中博绿色科技股份有限公司 | Wild Fructus actinidiae chinensis Mrs's Flos Osmanthi Fragrantis health preserving biology fruit wine and preparation method thereof |
| CN106497720A (en) * | 2016-10-31 | 2017-03-15 | 邵阳学院 | The deep working method of " four slags " in Kiwi berry complete utilization |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108587830A (en) * | 2018-05-04 | 2018-09-28 | 南阳师范学院 | A kind of compound fruit wine and preparation method with kiwifruit flavor |
| CN108315172A (en) * | 2018-05-15 | 2018-07-24 | 南阳师范学院 | A kind of brewing method of Kiwi berry Fragrant fruit wine |
| CN111269785A (en) * | 2020-04-28 | 2020-06-12 | 桂林电子科技大学 | Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof |
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