CN107619756A

CN107619756A - The method that sugar orange cull fruit prepares fruit wine

Info

Publication number: CN107619756A
Application number: CN201711117836.XA
Authority: CN
Inventors: 何会平
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-13
Filing date: 2017-11-13
Publication date: 2018-01-23

Abstract

The method that sugar orange cull fruit prepares fruit wine, including fruit processing, mashing, filtering, enzymolysis, de- bitter, fermentation and post processing, it is when fruit is handled：The leaf of bamboo is added, at first one is soaked with the saline solution of heat, then microwave sterilization 30s~3min；In mashing, fruit is smashed together with the leaf of bamboo；Enzymolysis uses any one in cellulase, lipase, protease, pectase or any two kinds, any a variety of mixture；It is de- bitter using the porous pottery made of diatomite, zeolite, tourmaline and bamboo charcoal；Post processing includes freezing, separation and uses the porous pottery made of diatomite, zeolite, tourmaline and bamboo charcoal to be filtered.The present invention have the advantages that not add in fruit processing procedure any chemicals, technique simply, good product quality, safe, unique flavor.

Description

The method that sugar orange cull fruit prepares fruit wine

Technical field

The present invention relates to fruit wine, the method that specifically sugar orange cull fruit prepares fruit wine.

Background technology

Sugar wine by saccharomycetes to make fermentation as alcohol of the fruit wine with fruit in itself, flavor and alcohol containing fruit.Fruit Although containing alcohol in wine, content compares very low, generally 5 to 10 degree, highest with white wine, beer and grape wine Only 14 degree.Fruit wine is exactly in simple terms the whole nutrition drawn in fruit and the wine made, wherein containing abundant dimension life The amino acid of element and needed by human body.Even if sometimes eating it raw the nutrition that fruit can not absorb, can but be absorbed by fruit wine, because It has been dissolved completely in for nutritional ingredient in fruit wine.Contain substantial amounts of polyphenol in fruit wine, suppression fat can be played in human body The effect of middle accumulation, make one to be not easy accumulation fat and proud flesh.In addition, compared with other drinks, fruit wine is for nursing heart, tune The effect of section women mood becomes apparent from.

Sugar orange cull fruit is not decayed fruit, but because small or look ugly and sour and sell the fruit do not hiked Son, planting household do not harvest, and are allowed to hang on the tree or drop.It is 20% more to account for sugar orange fruit total amount for such fruit, does not integrate Using being unfortunately.

The B of CN 101899372 disclose a kind of production method of sugar orange fruit wine, using sugar orange fresh fruit as raw material, through dividing Choosing, cleaning, remove the peel, be broken（It is extremely 6.0g/L~7.0g/L containing total acid that tartaric acid is added in shattering process）After processing, add Including a variety of enzymes such as pectase, cellulase, bentonite, digested at 12 DEG C~18 DEG C, deastringent agent is added after enzymolysis（β-ring paste Essence, PVPP）Removing is bitter, and fermentation juice is transferred into fermentation tank, with saccharomyces cerevisiae, the low temperature being segmented Fermentation, i.e., turn tank after first being fermented 3~5 days at 15 DEG C~20 DEG C, fermented again 7~15 days at 18 DEG C~20 DEG C after separating juice, extremely When residual sugar content is less than 2g/L, wine pin is isolated, stuck fermentation, adds fining agent to clarify the former wine of acquisition, stand 8~10 My god, separation wine pin and filter, it is cold at a temperature of 0.5 DEG C of the freezing point higher than wine in 15 DEG C~18 DEG C storages, ageing 3~6 months Freeze more than 7 days, separate out winestone, then row coarse filtration and refined filtration.Coarse filtration first is carried out to wine liquid with diatomite filter, then uses cardboard filter Machine carries out refined filtration.

The complex process and production cycle length.

The A of CN 104531441 belong to brewing fruit wine technology neck the present invention relates to a kind of brewage process of sugar orange fruit wine Domain, the preparation, clarification, de- suffering that its preparation method includes granulated sugar orange juice are managed, fermented, urging old processing and sterile filling finished product etc. Step；It comprises the following steps：（1）The preparation of granulated sugar orange juice：Sugar orange is cleaned after removing lesion and impurity, is removed the peel, is squeezed the juice, and is filtered Slagging-off, add 50 ~ 200mg/L SO₂Freeze standby；（2）Clarification, de- suffering reason：Add 1% ~ 5% inorganic agent（Inorganic agent is Cycloheptaamylose or activated carbon）, stirring insulation 40 ~ 70 minutes, centrifugation, take clarified solution at 40 ~ 50 DEG C；（3）Fermentation：Clarification Liquid adds sucrose to sugar content to reach 160~180g/L, the 200~300ppm of fruit wine yeast added after domestication, and temperature controlled fermentation is to residual When sugared content is 40~50g/L, 60 ppm SO is added₂Terminate fermentation；（4）Urge old processing：Take ultrasound and microwave treatment pair Fruit wine carries out urging old processing, and it is that microwave power is 300 ~ 400W that microwave, which urges old processing parameter, and each exposure time is 10s, processing 10~15min；Ultrasonic wave urges the old processing parameter to be, ultrasonic power is 200 ~ 400W, after 40 ~ 50s per treatment, interval 10s, entirely Journey handles 5 ~ 10min；Then refrigerated 1~3 month at a temperature of 10~12 DEG C.

The problem of technique, is：Additionally to add sucrose, and residual sugar too high levels after termination of fermenting, the utilization of resources are not filled Point, particularly this method is needed plus sulfur dioxide, this food-safe produces are endangered.

In addition, above two method, will be removed the peel to sugar orange, sugar orange pericarp is not utilized.

The content of the invention

The defects of in order to overcome prior art, the present invention provide a kind of method that fruit wine is prepared using sugar orange cull fruit.

Technical scheme is as follows.

The method that sugar orange cull fruit prepares fruit wine, including fruit processing, mashing, filtering, enzymolysis, de- bitter, fermentation and after Processing, it is characterised in that：When fruit is handled：The leaf of bamboo is added, at first one is soaked with the saline solution of heat, then microwave sterilization 30s ~3min；

In mashing, fruit is smashed together with the leaf of bamboo；

Enzymolysis using cellulase, lipase, protease, in pectase any one or it is any two kinds, any a variety of mixed Compound；

It is de- bitter using the porous pottery made of diatomite, zeolite, tourmaline and bamboo charcoal；

Post processing includes freezing, separation and uses the porous pottery made of diatomite, zeolite, tourmaline and bamboo charcoal to carry out Filter.

In the present invention, the immersion of hot saline solution can clean fruit and the dirt and wax on leaf of bamboo surface, at fruit Any chemicals is not added during reason, prior art is overcome and adds sulfur dioxide and other additives（Deastringent agent, clarification Agent, inorganic agent）The food-safe harm brought；Microwave efficiently can quickly kill fruit and the leaf of bamboo under low temperature, normal pressure The microorganism on surface, the food-safe harm brought of harmful microorganism is avoided, and follow-up enzymolysis, alcoholic fermentation are produced not Profit influences；The bamboo-leaves flavones contained in the leaf of bamboo are a kind of high-quality naturals, it is possible to reduce tannin, pigment oxidation, Oxidation turbidity, browning, the main fibre-bearing of the leaf of bamboo are prevented, and is hard fibre, is formed to being smashed by sugar orange cull fruit Slurry have aerial effect well, sugar orange fruit can be punctured when particularly hard fibre is beaten together, by fruit Composition discharges, and the leaf of bamboo is seldom containing other compositions, does not interfere with product quality, moreover it is possible to increases fragrant to product；Using Porous pottery is de- to enzymolysis liquid bitter made of diatomite, zeolite, tourmaline and bamboo charcoal and wine liquid is filtered, and can remove different Taste, and will not be mixed into how impurity；Sugar orange is not removed the peel, reduces process, also takes full advantage of sugar orange pericarp, is retained Former fruit taste, makes product more characteristic.In a word, the present invention has does not add any chemicals, work in fruit processing procedure The advantages that skill is simple, good product quality, safe, unique flavor.

The further improvement and selection of the present invention is as follows：

Further, the temperature of the hot saline solution is 30~80 DEG C, is 5%~20% containing salinity.

Further, the hot salt water-soaking time is 1~4 hour.

In addition, the amount for adding the leaf of bamboo is the 5~30% of fruit amount.

Further, the fineness of smashing is 0.1~1mm.

Heretofore described microwave frequency selection range is：300MHz~300000MHz.

The enzymolysis uses any one in cellulase, lipase, protease, pectase or any two kinds, any The amount of a variety of mixtures is the 1~10% of fruit amount.

Further, the enzymolysis is carried out 2~8 hours naturally at 25~45 DEG C.Best each two hour stirs once.

As preferred embodiment, it is first to surpass after standing or mix after enzymolysis liquid mixing with porous pottery particle to take off bitter mode Sonication is stood again.Wherein preferred enzymolysis liquid is first ultrasonically treated the mode stood again after being mixed with porous pottery particle.Enzymolysis liquid with The weight ratio 1 of porous pottery particle made of diatomite, zeolite, tourmaline and bamboo charcoal:0.05~0.5, sonication treatment time 10 ~60 minutes, time of repose was 1~8 hour.De- bitter liquid is filtrated to get after standing.

Further, during the fermentation, the inoculum concentration of brewer yeast is 1%~15%, the fermentation 5~10 at a temperature of 25~30 DEG C My god, it is less than 5g/L to residual sugar content.The inoculum concentration is calculated using taking off the weight of bitter liquid as denominator, and unit is weight percent Number.

Further technical scheme is：Fermenting obtained 1~5 DEG C of the cryogenic temperature of zymotic fluid, cooling time is 12~ 48 hours, separated immediately after freezing to remove out sediment, condensation product and solid, obtain wine liquid, be then 0.1 with aperture ~10 μm of the porous ceramic plate made of diatomite, zeolite, tourmaline and bamboo charcoal carries out coarse filtration, filtrate again with aperture be no more than 0.2 μm of the porous ceramic plate made of diatomite, zeolite, tourmaline and bamboo charcoal carries out refined filtration.

The aesthetic quality for the sugar orange fruit wine that the present invention brews is as follows：

Outward appearance：Clear, no obvious sediment or suspension.

Color and luster：It is faint yellow, there is gloss.

Fragrance：Fruity is good, pure and fresh unique aroma.

Taste：It is soft salubrious, taste balance.

Embodiment

Embodiment 1

1）The processing of sugar orange cull fruit fruit：Leaf, silt etc. are removed, carpopodium is wiped out, initial water wash, drains the water and weigh.

2）10% leaf of bamboo of fruit weight is added, at first one is soaked 2 hours with the saline solution of heat, it is 40 DEG C to keep water temperature. Saline solution is 10% containing salinity.Take out and drain afterwards.

3）Then by fruit and the leaf of bamboo all microwave sterilization 1min；Microwave frequency is：3000MHz.

4）Mashing, filtering：In mashing, fruit is smashed together with the leaf of bamboo；It is 0.1mm to smash fineness.

5）Enzymolysis：Cellulase, lipase, protease, pectase press 1:1:1:1 mixing, mixture is by fruit weight 5% was added in the slurry smashed, and mixes, in 35 DEG C of natural enzymolysis 5 hours.Stirred once every one, two hour.

6）De- hardship：By enzymolysis liquid with made of diatomite, zeolite, tourmaline and bamboo charcoal it is porous pottery particle according to weight ratio 1:After 0.1 mixing, first it is ultrasonically treated 30 minutes, then stand 4 hours.De- bitter liquid is filtrated to get after standing.

7）Fermentation：The inoculum concentration of brewer yeast is 5%, according to brewer yeast requirement, is fermented one week at a temperature of 20 DEG C, extremely Residual sugar content is less than 5g/L.

8）Post processing：The zymotic fluid that fermentation obtains is freezed 24 hours at 1~5 DEG C, it is heavy to remove out to be separated immediately Starch, condensation product and solid, obtain wine liquid, then with aperture no more than 10 μm by diatomite, zeolite, tourmaline and bamboo charcoal system Into porous ceramic plate carry out coarse filtration, filtrate again with aperture be no more than 0.2 μm by diatomite, zeolite, tourmaline and bamboo charcoal system Into porous ceramic plate carry out refined filtration.

Embodiment 2

2）5% leaf of bamboo of fruit weight is added, at first one is soaked 1 hour with the saline solution of heat, it is 80 DEG C to keep water temperature. Saline solution is 5% containing salinity.Take out and drain afterwards.

3）Then by fruit and the leaf of bamboo all microwave sterilization 3min；Microwave frequency is：3000MHz.

4）Mashing, filtering：In mashing, fruit is smashed together with the leaf of bamboo；It is 1mm to smash fineness.

5）Enzymolysis：Cellulase, pectase press 1:1 mixing, mixture are added to the slurry smashed by the 5% of fruit weight In, mix, in 35 DEG C of natural enzymolysis 5 hours.Stirred once every one, two hour.

8）Post processing：The zymotic fluid that fermentation obtains is freezed 24 hours at 1~5 DEG C, it is heavy to remove out to be separated immediately Starch, condensation product and solid, wine liquid is obtained, be then by diatomite, zeolite, tourmaline and bamboo charcoal no more than 10 μm with aperture Manufactured porous ceramic plate carries out coarse filtration, and filtrate is again by diatomite, zeolite, tourmaline and bamboo charcoal no more than 0.2 μm with aperture Manufactured porous ceramic plate carries out refined filtration.

Claims

1. the method that sugar orange cull fruit prepares fruit wine, including fruit processing, mashing, filtering, enzymolysis, de- bitter, fermentation and rear place Reason, it is characterised in that：When fruit is handled：Add the leaf of bamboo, one at first with heat saline solution soak, then microwave sterilization 30s~ 3min；

In mashing, fruit is smashed together with the leaf of bamboo；

2. according to the method for claim 1, it is characterised in that：The temperature of the hot saline solution is 30~80 DEG C, containing food Salt amount is 5%~20%.

3. according to the method for claim 1, it is characterised in that：The hot salt water-soaking time is 1~4 hour.

4. according to the method for claim 1, it is characterised in that：The amount for adding the leaf of bamboo is the 5~30% of fruit amount.

5. according to the method for claim 1, it is characterised in that：The microwave frequency selection range is：300MHz~ 300000MHz。

6. according to the method for claim 1, it is characterised in that：The fineness of smashing is 0.1~1mm.

7. according to the method for claim 1, it is characterised in that：It is described enzymolysis using cellulase, lipase, protease, The amount of any one or any two kinds, any a variety of mixture in pectase is the 1~10% of fruit amount；

The enzymolysis is carried out 2~8 hours naturally at 25~45 DEG C.

8. according to the method for claim 1, it is characterised in that：It is quiet after enzymolysis liquid mixes with porous pottery particle to take off bitter mode Put or be first ultrasonically treated after mixing and stood again.

9. according to the method for claim 1, it is characterised in that：During the fermentation, the inoculum concentration of brewer yeast for 1%~ 15%, fermented 5~10 days in 15~25 DEG C, 5g/L is less than to residual sugar content.

10. according to the method for claim 1, it is characterised in that：1~5 DEG C of cryogenic temperature, cooling time are 12~48 small When, separated immediately after freezing to remove out sediment, condensation product and solid, obtain wine liquid, be then 0.1~10 with aperture μm the porous ceramic plate made of diatomite, zeolite, tourmaline and bamboo charcoal carry out coarse filtration, filtrate is again no more than 0.2 μ with aperture The m porous ceramic plate made of diatomite, zeolite, tourmaline and bamboo charcoal carries out refined filtration.