CN107365662A - Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof - Google Patents
Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof Download PDFInfo
- Publication number
- CN107365662A CN107365662A CN201710822560.9A CN201710822560A CN107365662A CN 107365662 A CN107365662 A CN 107365662A CN 201710822560 A CN201710822560 A CN 201710822560A CN 107365662 A CN107365662 A CN 107365662A
- Authority
- CN
- China
- Prior art keywords
- rosa roxburghii
- wine
- parts
- golden
- golden rosa
- 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.)
- Granted
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
Abstract
The invention discloses golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof, it is by golden Rosa roxburghii fresh fruit, pure water, white granulated sugar, Angel Yeast, pectase, cellulase, acid protease, CaCl2Fermented making and obtain, not only save the exclusive flavor substance of golden Rosa roxburghii and various nutritional ingredients with the golden Rosa roxburghii fruit wine of the inventive method making, and overanxious cost can reduce by 50 70%；Single peptide material content increase by 40 60%, it is more plentiful to be advantageous to wine body while absorption of human body；Methanol content can be reduced to 0.016 0.018g/100ml by 0.025 original 0.027g/100ml, make product safer；Overcome the oxidizable brown stain of Rosa roxburghii fruit wine and produce activated flavour, the problems such as muddy, generation precipitates, and the shelf-life is short easily occur.
Description
Technical field
The invention belongs to fermentation fruit wine manufacture technology field, relates in particular to a kind of complex enzyme reaction technology fermentation gold thorn
The operatic circle wine and preparation method thereof.
Background technology
Golden Rosa roxburghii (Rosa sterilis) is Guizhou endemic species.It belongs to the rose family, and perennial fallen leaves climber tank wood is high by 4
~6m, growth are strong prosperous.Mellow fruit darker yellow orange, fruit musculus cutaneus thorn come off substantially, seeds abortion, therefore named golden Rosa roxburghii.Golden Rosa roxburghii plant 3
Year starts to bear fruit, and fruit is pleasant to the palate, moderately sour and sweet, and Vc content is especially abundant, and nutrient containing multi mineral, is described as
" new mountain delicacy ", and there are a variety of medical care effects, it is suitable to eat processing raw.
The medical value of golden Rosa roxburghii is high, and flower, fruit, seed can all be used as medicine.There are stomach strengthening and digestion promoting, nourishing, antidiarrheal and other effects.Ripe
It is Rosa roxburghii pulp plumpness, sweet and sour, especially high rich in SOD (superoxide dismutase), vitamin content, it is processing health food
First-class raw material.But because golden Rosa roxburghii cellulose, protein, amino acid content are high so that golden Rosa roxburghii fruit wine colloidal substance content is high,
Methanol content is high, and oxidizable brown stain simultaneously produces activated flavour, and muddiness easily occurs in finished product gold Rosa roxburghii fruit wine, produces precipitation, shelf-life
The problems such as short, the development of golden Rosa roxburghii fruit wine is hindered to a certain extent.
The content of the invention
The technical problems to be solved by the invention are to overcome existing golden Rosa roxburghii fruit wine to be filtered into this height, and methanol content is high, easily
Oxidizing brown stain simultaneously produces activated flavour, and the defects of muddiness, generation precipitates, the shelf-life is short easily occurs in finished product thorn pear wine, there is provided a kind of
The golden Rosa roxburghii fruit wine of complex enzyme reaction technology fermentation.The golden Rosa roxburghii fruit wine of the present invention is filtered into that this reduction, methanol content be few, the shelf-life
Long, wine body clarification, alcohol and tasty and refreshing, Zhu Xiang coordinates, and delicate mouthfeel, aftertaste is long, has the peculiar flavour of golden Rosa roxburghii.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：
Calculate in parts by weight, golden Rosa roxburghii fruit wine of the invention is by golden Rosa roxburghii fresh fruit 500-1000 parts, pure water 500-
1000 parts, white granulated sugar 125-250 parts, Angel Yeast 0.04-0.08 parts, pectase 0.01-0.02 parts, cellulase 0.01-
0.02 part, acid protease 0.02-0.05 parts, CaCl20.01-0.02 parts it is fermented making and obtain.
Preferably, calculate in parts by weight, it is by golden 800 parts of Rosa roxburghii, 800 parts of pure water, 200 parts of white granulated sugar, Angel
0.06 part of yeast, 0.01 part of pectase, 0.01 part of cellulase, 0.04 part of acid protease, CaCl20.01 part of fermented making
And obtain.
The preparation method of the golden Rosa roxburghii fruit wine of the present invention：
(1) fresh fruit cleans：Select ripe be placed in clear water without the golden Rosa roxburghii fresh fruit to go mouldy to rinse, then spray 10% and lay particular stress on
Potassium sulfite aqueous solution 1-1.5L/100kg, enters fermentation tank after draining water.
(2) activated yeast：Angel Yeast is put into 1L pure water and stirred, 40 DEG C of constant temperature 30min are standby.
(3) enzyme activation：Pectase, cellulase, acid protease are stirred with 1L pure water respectively, 40 DEG C of constant temperature
30min is standby.
(4) water sugaring is added：By CaCl2With white granulated sugar dissolved in purified water, syrup is then injected into fermentation tank.
(5) temperature controlled fermentation：Yeast, the enzyme injection fermentation tank activated, temperature control is at 22-25 DEG C, no oxygen cycle
20min, fermentation bung is installed.
(6) wine is gone out：After 7-10d, first the wine outlet duct of fermentation tank is opened, allows wine voluntarily to flow out.
(7) ferment afterwards：Wine storing jar is filled and is placed in 18-20 DEG C of environment after drinking, installs fermentation bung, and 30-40d converts remaining sugar
Into alcohol, golden Rosa roxburghii fruit wine is obtained.
(8) ageing：The good golden Rosa roxburghii fruit wine of rear ferment is put into closed wine jar, it is 8-12 DEG C to move into temperature, relatively wet
Spend the basement ageing 30-35d for 80-85%；
(9) filtering bottling：Golden Rosa roxburghii fruit wine after ageing is filtered using cross-flow filter, is then bottled, is got product.
Combined-enzyme method reaction technology is used in patent of the present invention, the application of pectase, cellulase, reduces and crushes this
Step so that colloidal substance is reduced in zymotic fluid, so as to reduce filtering cost；The application of acid protease, can by protein and
Peptide material enzymolysis is single peptide material, and wine body is more plentiful while beneficial to absorption of human body；CaCl2Load as enzyme reaction
Body, the dosage of enzyme can be reduced, so as to reduce the methanol content of product.
The present invention has the characteristics of very prominent compared with prior art, the golden Rosa roxburghii fermentation fruit made of the inventive method
Wine not only saves the exclusive flavor substance of golden Rosa roxburghii and various nutritional ingredients, and overanxious cost can reduce 50-70%；Single peptide
Content of material increases 40-60%, and it is more plentiful to be advantageous to wine body while absorption of human body；Methanol content can be by original 0.025-
0.027g/100ml is reduced to 0.016-0.018g/100ml, makes product safer；Overcome the oxidizable brown stain of Rosa roxburghii fruit wine
And activated flavour is produced, easily there is the problems such as muddy, generation precipitates, and the shelf-life is short.Product gold Rosa roxburghii fermentation fruit wine wine body of the present invention
Clarification, alcohol and tasty and refreshing, Zhu Xiang coordinate, and delicate mouthfeel, aftertaste is long, have the peculiar flavour of golden Rosa roxburghii, the mellowness for having fruit wine again
Heavy feeling, the shelf-life of golden Rosa roxburghii fruit wine also extended to more than 36 months by original 18 months.The method of patent of the present invention can
Scale, the industrialization production of golden Rosa roxburghii fruit wine are realized, a road of getting wealth is opened for the processing of Guizhou Ways of Special Agricultural Products Rosa roxburghii.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment.The numerical value that is directed to,
Number or ratio are mass figures, mass fraction or mass ratio such as without mark.
Embodiment 1：
Formula：Golden 800 parts of Rosa roxburghii, 800 parts of pure water, 200 parts of white granulated sugar, 0.06 part of Angel Yeast, 0.01 part of pectase,
0.01 part of cellulase, 0.04 part of acid protease, CaCl20.01 parts.
Preparation method：
(1) fresh fruit cleans：Select ripe be placed in clear water without the golden Rosa roxburghii fresh fruit to go mouldy to rinse, then spray 10% and lay particular stress on
Potassium sulfite aqueous solution 1-1.5L/100kg, enters fermentation tank after draining water.
(2) activated yeast：Angel Yeast is put into 1L pure water and stirred, 40 DEG C of constant temperature 30min are standby.
(3) enzyme activation：Pectase, cellulase, acid protease are stirred with 1L pure water respectively, 40 DEG C of constant temperature
30min is standby.
(4) water sugaring is added：By CaCl2 and white granulated sugar dissolved in purified water, syrup is then injected into fermentation tank.
(5) temperature controlled fermentation：Yeast, the enzyme injection fermentation tank activated, temperature control is at 22~25 DEG C, no oxygen cycle
20min, fermentation bung is installed.
(6) wine is gone out：After 7-10d, first the wine outlet duct of fermentation tank is opened, allows wine voluntarily to flow out.
(7) ferment afterwards：Wine storing jar is filled and is placed in 18-20 DEG C of environment after drinking, installs fermentation bung, and 30-40d converts remaining sugar
Into alcohol, golden Rosa roxburghii fruit wine is obtained.
(8) ageing：The good golden Rosa roxburghii fruit wine of rear ferment is put into closed wine jar, it is 8~12 DEG C to move into temperature, relatively
Humidity is 80-85% basement ageing 30-35d；
(9) filtering bottling：Golden Rosa roxburghii fruit wine after ageing is filtered using cross-flow filter, is then bottled, is got product.
Embodiment 2：
Formula：Golden 500 parts of Rosa roxburghii fresh fruit, 500 parts of pure water, 125 parts of white granulated sugar, 0.04 part of Angel Yeast, pectase
0.01 part, 0.01 part of cellulase, 0.02 part of acid protease, CaCl20.01 part.
Preparation method：
(1) fresh fruit cleans：Select ripe be placed in clear water without the golden Rosa roxburghii fresh fruit to go mouldy to rinse, then spray 10% and lay particular stress on
Potassium sulfite aqueous solution 1L/100kg, enters fermentation tank after draining water.
(2) activated yeast：Angel Yeast is put into 1L pure water and stirred, 40 DEG C of constant temperature 30min are standby.
(3) enzyme activation：Pectase, cellulase, acid protease are stirred with 1L pure water respectively, 40 DEG C of constant temperature
30min is standby.
(4) water sugaring is added：By CaCl2 and white granulated sugar dissolved in purified water, syrup is then injected into fermentation tank.
(5) temperature controlled fermentation：Yeast, the enzyme injection fermentation tank activated, temperature control is at 22 DEG C, no oxygen cycle 20min,
Fermentation bung is installed.
(6) wine is gone out：After 7d, first the wine outlet duct of fermentation tank is opened, allows wine voluntarily to flow out.
(7) ferment afterwards：Wine storing jar is filled and is placed in 18 DEG C of environment after drinking, installs fermentation bung, and remaining sugar is changed into wine by 30d
Essence, obtain golden Rosa roxburghii fruit wine.
(8) ageing：The good golden Rosa roxburghii fruit wine of rear ferment is put into closed wine jar, it is 8 DEG C to move into temperature, relative humidity
For 80% basement ageing 30d；
(9) filtering bottling：Golden Rosa roxburghii fruit wine after ageing is filtered using cross-flow filter, is then bottled, is got product.
Embodiment 3
Formula：Golden 1000 parts of Rosa roxburghii fresh fruit, 1000 parts of pure water, 250 parts of white granulated sugar, 0.08 part of Angel Yeast, pectase
0.02 part, 0.02 part of cellulase, 0.05 part of acid protease, CaCl20.02 part.
Preparation method：
(1) fresh fruit cleans：Select ripe be placed in clear water without the golden Rosa roxburghii fresh fruit to go mouldy to rinse, then spray 10% and lay particular stress on
Potassium sulfite aqueous solution 1.5L/100kg, enters fermentation tank after draining water.
(2) activated yeast：Angel Yeast is put into 1L pure water and stirred, 40 DEG C of constant temperature 30min are standby.
(3) enzyme activation：Pectase, cellulase, acid protease are stirred with 1L pure water respectively, 40 DEG C of constant temperature
30min is standby.
(4) water sugaring is added：By CaCl2 and white granulated sugar dissolved in purified water, syrup is then injected into fermentation tank.
(5) temperature controlled fermentation：Yeast, the enzyme injection fermentation tank activated, temperature control is at 25 DEG C, no oxygen cycle 20min,
Fermentation bung is installed.
(6) wine is gone out：After 10d, first the wine outlet duct of fermentation tank is opened, allows wine voluntarily to flow out.
(7) ferment afterwards：Wine storing jar is filled and is placed in 20 DEG C of environment after drinking, installs fermentation bung, and remaining sugar is changed into wine by 40d
Essence, obtain golden Rosa roxburghii fruit wine.
(8) ageing：The good golden Rosa roxburghii fruit wine of rear ferment is put into closed wine jar, it is 12 DEG C to move into temperature, relative humidity
For 85% basement ageing 35d；
(9) filtering bottling：Golden Rosa roxburghii fruit wine after ageing is filtered using cross-flow filter, is then bottled, is got product.
Certainly, the above is the concrete application example of the present invention, and the present invention also has other embodiments, all using equivalent
The technical scheme that replacement or equivalent transformation are formed, all falls within protection domain of the presently claimed invention.
Claims (3)
- The golden Rosa roxburghii fruit wine 1. a kind of complex enzyme reaction technology ferments, it is characterised in that：Calculate in parts by weight, it is by golden Rosa roxburghii Fresh fruit 500-1000 parts, pure water 500-1000 parts, white granulated sugar 125-250 parts, Angel Yeast 0.04-0.08 parts, pectase 0.01-0.02 parts, cellulase 0.01-0.02 parts, acid protease 0.02-0.05 parts, CaCl20.01-0.02 parts are fermented Make and obtain.
- The golden Rosa roxburghii fruit wine 2. complex enzyme reaction technology according to claim 1 ferments, it is characterised in that：In parts by weight Calculate, it is by golden 800 parts of Rosa roxburghii, 800 parts of pure water, 200 parts of white granulated sugar, 0.06 part of Angel Yeast, 0.01 part of pectase, fiber Plain 0.01 part of enzyme, 0.04 part of acid protease, CaCl20.01 part it is fermented making and obtain.
- The preparation method of golden Rosa roxburghii fruit wine 3. a kind of complex enzyme reaction technology as claimed in claim 1 or 2 ferments, its feature exist In comprising the following steps：(1) fresh fruit cleans：Select ripe be placed in clear water without the golden Rosa roxburghii fresh fruit to go mouldy to rinse, then spray 10% and lay particular stress on sulfurous Sour aqueous solutions of potassium 1-1.5L/100kg, enters fermentation tank after draining water；(2) activated yeast：Angel Yeast is put into 1L pure water and stirred, 40 DEG C of constant temperature 30min are standby；(3) enzyme activation：Pectase, cellulase, acid protease are stirred with 1L pure water respectively, 40 DEG C of constant temperature 30min is standby；(4) water sugaring is added：By CaCl2With white granulated sugar dissolved in purified water, syrup is then injected into fermentation tank；(5) temperature controlled fermentation：Yeast, the enzyme injection fermentation tank activated, temperature control is at 22-25 DEG C, no oxygen cycle 20min, Fermentation bung is installed；(6) wine is gone out：After 7-10d, first the wine outlet duct of fermentation tank is opened, allows wine voluntarily to flow out；(7) ferment afterwards：Wine storing jar is filled and is placed in 18-20 DEG C of environment after drinking, installs fermentation bung, and remaining sugar is changed into wine by 30-40d Essence, obtain golden Rosa roxburghii fruit wine；(8) ageing：The good golden Rosa roxburghii fruit wine of rear ferment is put into closed wine jar, it is 8-12 DEG C to move into temperature, and relative humidity is 80-85% basement ageing 30-35d；(9) filtering bottling：Golden Rosa roxburghii fruit wine after ageing is filtered using cross-flow filter, is then bottled, is got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710822560.9A CN107365662B (en) | 2017-09-13 | 2017-09-13 | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710822560.9A CN107365662B (en) | 2017-09-13 | 2017-09-13 | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107365662A true CN107365662A (en) | 2017-11-21 |
| CN107365662B CN107365662B (en) | 2021-03-09 |
Family
ID=60302670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710822560.9A Expired - Fee Related CN107365662B (en) | 2017-09-13 | 2017-09-13 | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107365662B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN102676340A (en) * | 2012-05-30 | 2012-09-19 | 贵州三农楮桃产业开发有限公司 | Enzyme and leaven joint brewing method for papermulberry fruit red wine |
| CN103642634A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method and product of fermented litchi ice wine |
| CN104774720A (en) * | 2015-04-22 | 2015-07-15 | 黄体善 | Sugar-free making enzymolysis technology of mulberry dry red wine |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN106010871A (en) * | 2016-07-20 | 2016-10-12 | 贵州师范大学 | Fermented wine with vatica mangachpoi blanco and method for manufacturing fermented wine |
-
2017
- 2017-09-13 CN CN201710822560.9A patent/CN107365662B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604787A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Method for making seed-free roxburgh rose fermented fruit wine |
| CN102676340A (en) * | 2012-05-30 | 2012-09-19 | 贵州三农楮桃产业开发有限公司 | Enzyme and leaven joint brewing method for papermulberry fruit red wine |
| CN103642634A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method and product of fermented litchi ice wine |
| CN104774720A (en) * | 2015-04-22 | 2015-07-15 | 黄体善 | Sugar-free making enzymolysis technology of mulberry dry red wine |
| CN105062836A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Roxburgh rose fruit wine and making process thereof |
| CN106010871A (en) * | 2016-07-20 | 2016-10-12 | 贵州师范大学 | Fermented wine with vatica mangachpoi blanco and method for manufacturing fermented wine |
Non-Patent Citations (1)
| Title |
|---|
| 贺红早等: "无籽刺梨果酒酿制工艺优化初探", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107365662B (en) | 2021-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018314B (en) | A kind of purple rice wine rich in anthocyanidin and preparation method thereof | |
| CN103555514B (en) | Seedless spiny pear fruit wine and production method thereof | |
| CN109837163A (en) | A kind of brewing method of highland barley Ai Er beer | |
| CN104531446A (en) | Mixed fruit wine and brewing process thereof | |
| CN102228291A (en) | Piteguo fruit juice beverage and manufacturing method thereof | |
| CN105002066A (en) | Pawpaw liqueur brewing method | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN1915110A (en) | Sour beverage of bramble ester and brewage method | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN106085713A (en) | A kind of two microorganisms co-immobilization fermentation mulberry wine and preparation method thereof | |
| CN103602559B (en) | A kind of preparation method of guava fruit wine | |
| CN104974893A (en) | Normal-juice roxburgh rose wine and preparation method thereof | |
| CN107365662A (en) | Golden Rosa roxburghii fruit wine of a kind of complex enzyme reaction technology fermentation and preparation method thereof | |
| CN107723162A (en) | A kind of preparation technology of the dry yellow rice wine of low sugar | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN105647770B (en) | The production method of golden Rosa roxburghii Tratt fruit wine and golden Rosa roxburghii Tratt fruit wine | |
| CN107354059A (en) | A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method | |
| CN112251312A (en) | Preparation process of hawthorn wine | |
| CN103666920B (en) | Dry red litchi wine and production method thereof | |
| KR100771706B1 (en) | Method for preparing fermented alcoholic drink using arrowroot starch | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN105285587A (en) | Pear vinegar beverage containing green tea polysaccharide and preparation method of pear vinegar beverage | |
| CN107513479A (en) | A kind of cherry white wine and preparation method thereof | |
| CN103436405B (en) | Truffle fermented wine and brewing method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210309 Termination date: 20210913 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |