CN107557230A - A kind of sugarcane, the preparation method of grape compound fruit wine - Google Patents
A kind of sugarcane, the preparation method of grape compound fruit wine Download PDFInfo
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- CN107557230A CN107557230A CN201711034783.5A CN201711034783A CN107557230A CN 107557230 A CN107557230 A CN 107557230A CN 201711034783 A CN201711034783 A CN 201711034783A CN 107557230 A CN107557230 A CN 107557230A
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- sugarcane
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Abstract
The invention discloses a kind of sugarcane, the preparation method of grape compound fruit wine, belong to fruit wine preparing technical field.The preparation method, method include the processing of sugarcane, enzymolysis；The enzymolysis of grape；Add fermentation by saccharomyces cerevisiae and carry out mixed fermentation；The steps such as filtering, refrigeration, after-ripening.Sugarcane of the present invention, grape compound fruit wine color and luster are limpid transparent, aromatic flavour, have sugarcane and the distinctive aroma of grape, and preferably maintain the nutritional ingredient of sugarcane grape, and do not have in storage period Precipitation and it is muddy produce, product stability is good.
Description
Technical field
The present invention relates to brewing fruit wine technical field, and in particular to a kind of sugarcane, the preparation method of grape compound fruit wine.
Background technology
Sugarcane is the stalk of grass family sugarcane platymiscium sugarcane.Property sweet, cool, return lung, spleen, stomach.With clearing heat and promoting fluid, profit
It is dry and in, the effect of removing toxic substances；Dysphoria with smothery sensation is cured mainly, is quenched one's thirst, dry cough, dry feces, ulcer sore swells.Sugarcane is fragrant as fruit, its fruit juice
Gas is simple and elegant, and pol is generally in 120-150g/L, acidity 2-3g/L.After sugarcane juice sugar refinery, its molasses at concentrations up to 82-85Brix,
40%-50% containing sugar, it is external very prevailing with this molasses production Rum, because the states such as Cuba, Jamaica are the most famous.Mesh
Before, the research of production rum is brewageed in existing researcher's expansion, but from the point of view of progress, the production technology of existing rum
It is relatively complicated.First, the sugarcane that large-scale planting cuts receipts directly squeezes obtained sugarcane with impurity such as sugarcane leaf, fibrous root, soil
Juice contains that impurity, miscellaneous bacteria are more, and current rum production technology is high to the quality requirements of natural sugarcane juice, it is therefore desirable to sweet
Sugarcane pre-processes before being cleaned, cleaned, sterilized etc., in the technical process such as fermentation, also needs by adding antibacterial substance, to suppress miscellaneous
Bacterium, ensure the quality of fermentation；Secondly, saccharomyces cerevisiae does not tolerate the environment of high sugar, and ferment effect is undesirable, to improve fermentation product
Matter using more complicated method, it is necessary to tame saccharomyces cerevisiae；The presence of above mentioned problem, it is difficult to current rum production technology
Reach the requirement of large-scale industrial production.
Grape wine is the most important processed goods using grape as raw material.Grape wine turns into a kind of high-grade because of its cultural connotation
The consumer goods.Fruit wine wine degree is low, rich in alcohols, sugar, esters, several amino acids, vitamin and mineral, and contains other wine
A variety of organic acids such as the unexistent tannin of class, tartaric acid, malic acid.In addition, it to contain flavones, flavonoids, resveratrol etc. more
Chemical composition of the kind with antioxidation.The presence of these nutritional ingredients and chemical composition serves regulation metabolism, promoted
Enter blood circulation, control volume inner cholesterol level, diuresis, the effect for exciting liver function and anti-aging.And compound fruit wine is exactly comprehensive
Closed the advantage and feature of various fruit wine, prepare look good, smell good and taste good, the fruit wine of unique flavor, overcome single fruit wine color, perfume (or spice),
Taste is not good enough, the defects of nutritional ingredient deficiency.Make fruit wine health value and palatability.At present both at home and abroad also without blueberry, indigo fruit
Research in terms of compound fruit wine and preparation method thereof.Therefore nutritious sugarcane, grape fruit wine are manufactured, by increasing capacitance it is possible to increase sugarcane
Added value, create huge economic benefit and social benefit.
The content of the invention
It is an object of the invention to provide a kind of sugarcane, the preparation method of grape compound fruit wine, to solve existing Sugarcane fruit wine
The problems such as preparation technology is complicated, and Sugarcane fruit wine nutritional ingredient is single.
To solve above technical problem, the present invention uses following technical scheme：
A kind of sugarcane, the preparation method of grape compound fruit wine, comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 240-300 mesh, after removing filter residue, 8-10min is boiled into the heating of sugarcane filtrate, then filtered with nanofiltration membrane,
Addition proteolytic enzyme, cellulase after sugar-cane juice filtrate is cooled to 30-35 DEG C will be obtained to stir, it is 28- to control temperature
32 DEG C, 12-18h is placed, it is standby sugar-cane juice must to be digested；
S2：Smashed to pieces after grape is cleaned, remove seed, add rock sugar, white wine, antioxidant, proteolytic enzyme, cellulase and mix
Close, be put into sealing cylinder and digested, it is 28-32 DEG C to control temperature, places 24-48h, filtering, obtains digesting grape juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 5-10:2-4 ratio mixing is equal
Even, it is 3.5-4.0 to add xylitol, honey, sodium alginate, sweet taste peptide, tart flavour peptide adjustment pH value, adds fermentation by saccharomyces cerevisiae
5-8 days, it was 25-28 DEG C to control fermentation temperature, obtains composite fermentation liquid；
S4：Composite fermentation liquid is filtered, refrigerated after schlempe is separated, clarify to obtain compound fruit wine；After compound fruit wine
Ripe process adds 30-50mg/L proline, 30-40mg/L glycine, and ripening time is 6-8 months, you can obtains sugarcane, grape
Compound fruit wine.
Preferably, temperature control when sugarcane filtrate is boiled described in step S1 is at 95-105 DEG C.
Preferably, nanofiltration membrane described in step S1 is 20-40nm ceramic membrane.
Preferably, the dosage of proteolytic enzyme described in step S1 and S2 is 50-70mg/L, and the dosage of cellulase is
30-50mg/L。
Preferably, rock sugar described in step S2, white wine, the amount ratio of antioxidant are 5-8:0.5-0.8:0.2-0.6.
Preferably, the antioxidant is food-grade Aqueous Solution of Sulfur Dioxide；The white wine is 52 ° of white wine.
Preferably, xylitol described in step S3, honey, sodium alginate, sweet taste peptide, the amount ratio of tart flavour peptide are 3:1:
0.6:0.4:0.3。
Preferably, the dosage of saccharomyces cerevisiae described in step S3 is 120-150mg/L.
Preferably, it is filtered into described in step S4 using two level membrane filtration, first order 20-40nm ceramic membrane filter, the
Two level 60-80nm ceramic membrane filter.
Preferably, refrigerated storage temperature described in step S4 is 0-3 DEG C.
The invention has the advantages that：
Sugarcane of the present invention, grape compound fruit wine, pass through rational allocation, the brew method using science, obtained sugarcane, Portugal
Grape compound fruit wine color and luster is limpid transparent, aromatic flavour, has sugarcane and the distinctive aroma of grape, and preferably maintain sugarcane Portugal
The nutritional ingredient of grape, and there is no Precipitation and muddy generation in storage period, product stability is good.
Embodiment
In order to be better understood from the present invention, now it is illustrated by following examples, following examples belong to the present invention's
Protection domain, but do not limit the scope of the invention.
Embodiment 1
A kind of sugarcane, the preparation method of grape compound fruit wine, comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 300 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 10min, then the pottery with 40nm
Porcelain membrane filtration, it will obtain adding proteolytic enzyme 60mg/L, cellulase stirring after sugar-cane juice filtrate is cooled to 30-35 DEG C
Even, it is 28-32 DEG C to control temperature, places 15h, it is standby must to digest sugar-cane juice；
S2：Smashed to pieces after grape is cleaned, remove seed, with rock sugar：52 ° of white wine：Food-grade Aqueous Solution of Sulfur Dioxide=8:0.8:
0.6 ratio, add rock sugar, 52 ° of white wine, food-grade Aqueous Solution of Sulfur Dioxide and proteolytic enzyme 50mg/L, cellulase
30mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 48h, filtering, is obtained digesting grape
Juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 8:3 ratio is well mixed, with wood
Sugar alcohol：Honey：Sodium alginate：Sweet taste peptide：Tart flavour peptide=3:1:0.6:0.4:0.3 ratio, add xylitol, honey, marine alga
Sour sodium, sweet taste peptide, tart flavour peptide adjustment pH value are 3.5, add saccharomyces cerevisiae 130mg/L and ferment 5 days, control the fermentation temperature to be
25-28 DEG C, obtain composite fermentation liquid；
S4：Composite fermentation liquid is filtered using two level membrane filtration, first order 30nm ceramic membrane filter, the second level is used
60nm ceramic membrane filter, refrigerated after schlempe is separated, clarify to obtain compound fruit wine, refrigerated storage temperature is 0-3 DEG C；Compound fruit wine
After-ripening adds 30mg/L proline, 35mg/L glycine, and ripening time is 6-8 months, you can it is compound to obtain sugarcane, grape
Fruit wine.
Embodiment 2
A kind of sugarcane, the preparation method of grape compound fruit wine, comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 240 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 9min, then the ceramics with 20nm
Membrane filtration, it will obtain adding proteolytic enzyme 70mg/L, cellulase stirring after sugar-cane juice filtrate is cooled to 30-35 DEG C
Even, it is 28-32 DEG C to control temperature, places 18h, it is standby must to digest sugar-cane juice；
S2：Smashed to pieces after grape is cleaned, remove seed, with rock sugar：52 ° of white wine：Food-grade Aqueous Solution of Sulfur Dioxide=5:0.5:
0.2 ratio, add rock sugar, 52 ° of white wine, food-grade Aqueous Solution of Sulfur Dioxide and proteolytic enzyme 60mg/L, cellulase
40mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 24h, filtering, is obtained digesting grape
Juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 10:4 ratio is well mixed, with
Xylitol：Honey：Sodium alginate：Sweet taste peptide：Tart flavour peptide=3:1:0.6:0.4:0.3 ratio, add xylitol, honey, sea
Mosanom, sweet taste peptide, tart flavour peptide adjustment pH value are 3.8, add saccharomyces cerevisiae 150mg/L and ferment 7 days, control the fermentation temperature to be
25-28 DEG C, obtain composite fermentation liquid；
S4：Composite fermentation liquid is filtered using two level membrane filtration, first order 40nm ceramic membrane filter, the second level is used
70nm ceramic membrane filter, refrigerated after schlempe is separated, clarify to obtain compound fruit wine, refrigerated storage temperature is 0-3 DEG C；Compound fruit wine
After-ripening adds 40mg/L proline, 40mg/L glycine, and ripening time is 6-8 months, you can it is compound to obtain sugarcane, grape
Fruit wine.
Embodiment 3
A kind of sugarcane, the preparation method of grape compound fruit wine, comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 280 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 10min, then the pottery with 30nm
Porcelain membrane filtration, it will obtain adding proteolytic enzyme 50mg/L, cellulase stirring after sugar-cane juice filtrate is cooled to 30-35 DEG C
Even, it is 28-32 DEG C to control temperature, places 12h, it is standby must to digest sugar-cane juice；
S2：Smashed to pieces after grape is cleaned, remove seed, with rock sugar：52 ° of white wine：Food-grade Aqueous Solution of Sulfur Dioxide=6:0.6:
0.3 ratio, add rock sugar, 52 ° of white wine, food-grade Aqueous Solution of Sulfur Dioxide and proteolytic enzyme 70mg/L, cellulase
50mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 32h, filtering, is obtained digesting grape
Juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 5:2 ratio is well mixed, with wood
Sugar alcohol：Honey：Sodium alginate：Sweet taste peptide：Tart flavour peptide=3:1:0.6:0.4:0.3 ratio, add xylitol, honey, marine alga
Sour sodium, sweet taste peptide, tart flavour peptide adjustment pH value are 4.0, add saccharomyces cerevisiae 120mg/L and ferment 8 days, control the fermentation temperature to be
25-28 DEG C, obtain composite fermentation liquid；
S4：Composite fermentation liquid is filtered using two level membrane filtration, first order 20nm ceramic membrane filter, the second level is used
80nm ceramic membrane filter, refrigerated after schlempe is separated, clarify to obtain compound fruit wine, refrigerated storage temperature is 0-3 DEG C；Compound fruit wine
After-ripening adds 50mg/L proline, 30mg/L glycine, and ripening time is 6-8 months, you can it is compound to obtain sugarcane, grape
Fruit wine.
Embodiment 4
A kind of sugarcane, the preparation method of grape compound fruit wine, comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 250 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 8min, then the ceramics with 20nm
Membrane filtration, addition proteolytic enzyme 50g/L, cellulase after sugar-cane juice filtrate is cooled to 30-35 DEG C will be obtained and stirred,
It is 28-32 DEG C to control temperature, places 16h, it is standby must to digest sugar-cane juice；
S2：Smashed to pieces after grape is cleaned, remove seed, with rock sugar：52 ° of white wine：Food-grade Aqueous Solution of Sulfur Dioxide=8:0.5:
0.3 ratio, add rock sugar, 52 ° of white wine, food-grade Aqueous Solution of Sulfur Dioxide and proteolytic enzyme 55mg/L, cellulase
35mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 25h, filtering, is obtained digesting grape
Juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 7:2 ratio is well mixed, with wood
Sugar alcohol：Honey：Sodium alginate：Sweet taste peptide：Tart flavour peptide=3:1:0.6:0.4:0.3 ratio, add xylitol, honey, marine alga
Sour sodium, sweet taste peptide, tart flavour peptide adjustment pH value are 3.5, add saccharomyces cerevisiae 140mg/L and ferment 6 days, control the fermentation temperature to be
25-28 DEG C, obtain composite fermentation liquid；
S4：Composite fermentation liquid is filtered using two level membrane filtration, first order 40nm ceramic membrane filter, the second level is used
60nm ceramic membrane filter, refrigerated after schlempe is separated, clarify to obtain compound fruit wine, refrigerated storage temperature is 0-3 DEG C；Compound fruit wine
After-ripening adds 50mg/L proline, 40mg/L glycine, and ripening time is 6-8 months, you can it is compound to obtain sugarcane, grape
Fruit wine.
Comparative example 1
According to Patent No. " CN201310351958.0 ", entitled " a kind of Sugarcane fruit wine and its brew method " provides
Sugarcane fruit wine prepared by method.
According to the preparation method production sugarcane described in embodiment 1-4, grape compound fruit wine, it is carried out according to OIV methods
Detection, measures alcoholic strength, sugar-free extract content, advanced alcohol content, volatile acid content and is shown in Table 1.
The each group Sugarcane fruit wine Testing index of table 1
Sense organ comparative analysis is carried out to the Sugarcane fruit wine of embodiment 1-4 and comparative example 1, as a result as shown in table 2.
The each group Sugarcane fruit wine organoleptic analysis of table 2
From Tables 1 and 2, embodiment 1-4 contains compared with comparative example 1 in sugarcane of the present invention, grape compound fruit wine
Advanced alcohol content is high, sugared, sour eurythmy, makes that its mouthfeel is suitable, and volatile acid content is higher so that aroma is strong.Thus it is seen that
The fruit wine of the present invention has obvious advantage relative to existing fruit wine.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations, for person of an ordinary skill in the technical field, is not departing from
On the premise of present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (10)
1. a kind of sugarcane, the preparation method of grape compound fruit wine, it is characterised in that comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then use natural sugarcane juice
The screen filtration of 240-300 mesh, after removing filter residue, 8-10min is boiled into the heating of sugarcane filtrate, then filtered with nanofiltration membrane, will
Obtain addition proteolytic enzyme, cellulase after sugar-cane juice filtrate is cooled to 30-35 DEG C to stir, it is 28-32 to control temperature
DEG C, 12-18h is placed, it is standby sugar-cane juice must to be digested；
S2：Smashed to pieces after grape is cleaned, remove seed, add rock sugar, white wine, antioxidant, proteolytic enzyme, cellulase mixing,
It is put into sealing cylinder and is digested, it is 28-32 DEG C to control temperature, places 24-48h, filtering, obtains digesting grape juice；
S3：By step 1 and the obtained enzymolysis sugar-cane juice of step 2 and enzymolysis grape juice with 5-10:2-4 ratio is well mixed, and is added
It is 3.5-4.0 to enter xylitol, honey, sodium alginate, sweet taste peptide, tart flavour peptide adjustment pH value, adds fermentation by saccharomyces cerevisiae 5-8
My god, it is 25-28 DEG C to control fermentation temperature, obtains composite fermentation liquid；
S4：Composite fermentation liquid is filtered, refrigerated after schlempe is separated, clarify to obtain compound fruit wine；In compound fruit wine after-ripening
Process adds 30-50mg/L proline, 30-40mg/L glycine, and ripening time is 6-8 months, you can it is multiple to obtain sugarcane, grape
Close fruit wine.
2. sugarcane according to claim 1, the preparation method of grape compound fruit wine, it is characterised in that described in step S1
Temperature control when sugarcane filtrate is boiled is at 95-105 DEG C.
3. sugarcane according to claim 1, the preparation method of grape compound fruit wine, it is characterised in that described in step S1
Nanofiltration membrane is 20-40nm ceramic membrane.
4. sugarcane according to claim 1, the preparation method of grape compound fruit wine, it is characterised in that in step S1 and S2
The dosage of the proteolytic enzyme is 50-70mg/L, and the dosage of cellulase is 30-50mg/L.
5. according to the sugarcane described in claim 1, the preparation method of grape compound fruit wine, it is characterised in that ice described in step S2
Sugar, white wine, the amount ratio of antioxidant are 5-8:0.5-0.8:0.2-0.6.
6. the preparation method of the sugarcane, grape compound fruit wine according to any one of claim 1 or 5, it is characterised in that described
Antioxidant is food-grade Aqueous Solution of Sulfur Dioxide；The white wine is 52 ° of white wine.
7. according to the sugarcane described in claim 1, the preparation method of grape compound fruit wine, it is characterised in that wooden described in step S3
Sugar alcohol, honey, sodium alginate, sweet taste peptide, the amount ratio of tart flavour peptide are 3:1:0.6:0.4:0.3.
8. according to the sugarcane described in claim 1, the preparation method of grape compound fruit wine, it is characterised in that made described in step S3
The dosage of brewer yeast is 120-150mg/L.
9. according to the sugarcane described in claim 1, the preparation method of grape compound fruit wine, it is characterised in that mistake described in step S4
Filter as using two level membrane filtration, first order 20-40nm ceramic membrane filter, second level 60-80nm ceramic membrane filter.
10. according to the sugarcane described in claim 1, the preparation method of grape compound fruit wine, it is characterised in that cold described in step S4
It is 0-3 DEG C to hide temperature.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628013A (en) * | 2012-04-26 | 2012-08-08 | 云南太阳魂酒业有限公司 | Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice |
| CN104273618A (en) * | 2014-10-16 | 2015-01-14 | 广西大学 | Processing method of concentrated sugarcane juice |
| CN106753967A (en) * | 2015-06-24 | 2017-05-31 | 福建光泽圣祥源酒业有限公司 | A kind of Fructus Vitis viniferae wine base and its production method |
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2017
- 2017-10-30 CN CN201711034783.5A patent/CN107557230A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628013A (en) * | 2012-04-26 | 2012-08-08 | 云南太阳魂酒业有限公司 | Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice |
| CN104273618A (en) * | 2014-10-16 | 2015-01-14 | 广西大学 | Processing method of concentrated sugarcane juice |
| CN106753967A (en) * | 2015-06-24 | 2017-05-31 | 福建光泽圣祥源酒业有限公司 | A kind of Fructus Vitis viniferae wine base and its production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
| CN114410412A (en) * | 2022-02-11 | 2022-04-29 | 邹琴 | Mixed wine and preparation method thereof |
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Application publication date: 20180109 |