CN108300631A - A kind of brewage process of Gorgon fruit wine - Google Patents
A kind of brewage process of Gorgon fruit wine Download PDFInfo
- Publication number
- CN108300631A CN108300631A CN201810406891.9A CN201810406891A CN108300631A CN 108300631 A CN108300631 A CN 108300631A CN 201810406891 A CN201810406891 A CN 201810406891A CN 108300631 A CN108300631 A CN 108300631A
- Authority
- CN
- China
- Prior art keywords
- gorgon fruit
- wine
- added
- ageing
- filling
- 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.)
- Withdrawn
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 present invention provides a kind of brewage process of Gorgon fruit wine, it is characterised in that：The Gorgon fruit wine is made using Gorgon fruit, pawpaw as raw material by the processing steps such as pretreatment of raw material, enzymolysis, allotment, activated yeast, fermentation, ageing, clarification filtration, filling, sterilizing.Advantageous effect：The present invention carries out enzymatic treatment, is conducive to the nutriment that Gorgon fruit is precipitated, can improve the utilization ratio of Gorgon fruit, compound clarifier clarifying treatment is used after ageing, makes finished product Gorgon fruit wine color stability, have promote digestion, qi-regulating and in, the health-care effects such as liver protection.
Description
Technical field
The present invention relates to a kind of brewage process of health liquor, more particularly, to a kind of brewage process of Gorgon fruit wine.
Background technology
Gorgon fruit, Chinese medicine name.For the dry mature kernal of nymphaeaceae plant Gorgon euryale.Gorgon fruit fine and tender taste, the fruit of every 100 grams of Gorgon fruits
Contain 90-92 grams of moisture, 0.9-1.2 grams of protein, 2.6-7.7 grams of carbohydrate, 12-22 milligrams of vitamin C, Hu in reality
20 micrograms of radish element, the content of potassium are higher, and up to 190 milligrams, 0.1 milligram of riboflavin, 500 milligrams of calcium, 0 milligram of P 32, iron 40 are in the least
Gram, 10 milligrams of sodium, 0.03 milligram of copper, 7 milligrams of magnesium, 8.35 microgram of zinc, 2.3 microgram of selenium.Additionally contain folic acid, pantothenic acid, niacin
Deng.Currently, Gorgon fruit is largely eaten raw, it there is a problem that deep processing level is relatively low and product category is less.
Pawpaw is the dry mature fruit of rosaceous plant chaenomeles lagenaria, and pawpaw includes a kind of ferment, claims pawpaw element, can disappear
Change protein, can be aid digestion, profit absorbs, advantageous to indigestion and dyspeptic people.In addition, pawpaw also has liver protection, antibacterial,
The effects that antitumor.Arthralgia pain due to rheumatism, vague aching of limbs, muscle arteries and veins contraction, convulsion of vomiting and diarrhoea, tinea pedis oedema can be controlled.Pawpaw has relatively good
Relaxing tendons and activating collaterals acts on, and the eliminating impediment that can dry, and is the stupid numbness of long wind, the key medicine of spasm of muscles and vessels.Pawpaw can dehumidify in, relaxing tendons and activating collaterals
It is anxious with slow contraction, except vomiting and diarrhoea.
Currently, Gorgon fruit wine not yet appears on the market to see in the market.
Invention content
The purpose of the present invention is using Gorgon fruit, pawpaw as raw material, providing a kind of brewage process of Gorgon fruit wine, Gorgon fruit, wood are improved
The utilization rate of melon.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of Gorgon fruit wine, which is characterized in that use following steps：
（1）Pretreatment of raw material：Ripe Gorgon fruit, serpent melon, muskmelon are selected, stalk is cut into 1.5cm after cleaning3Melon fourth, take 8kg's
Gorgon fruit fourth, the serpent melon fourth of 2kg, the muskmelon fourth of 2kg are uniformly mixed to be placed in beater and be beaten, and mixed serum are made, to 10L's
The ascorbic acid that 1.1g is added in mixed serum, stirs evenly, and by antioxidant color retention, keeps finished product Gorgon fruit wine and women-sensual pursuits pool steady
It is fixed；
（2）Enzymolysis：The pectase for weighing 0.2kg is dissolved in 38 DEG C of water, is configured to a concentration of 1.5% pectinase solution, is added
Entering into the mixed serum of 10kg, stir evenly, stands 4 hours, pectase can improve crushing juice rate, reduce the viscosity of slurries,
Be conducive to the stabilization of the filling rear wine body of fining agent of former wine；
（3）Allotment：Glucose is added into the Gorgon fruit slurries after enzymolysis, it is 21% to adjust slurries sugar content, addition citric acid adjustment
Mixed liquor is made in 0.7mg/100ml in total acid content；
（4）Activated yeast：White granulated sugar dissolving is deployed into a concentration of 5% sugar juice, boils postcooling to 30 DEG C, to 10kg's
The active dry yeast of 0.3kg is added in sugar juice, stirs evenly, after placing 25min, yeast activated liquid is made；
（5）Fermentation：The yeast activated liquid of 0.7L is added in 10L mixed liquors, at 31 DEG C, mixed liquor alcohol concentration reaches temperature control system
To more than 18% volume ratio, Gorgon fruit former wine is made in system fermentation；
（6）Ageing：By Gorgon fruit former wine under 11 DEG C of environment ageing 90 days, during ageing using siphonage remove sediment；
（7）Clarification filtration：The pectase of 0.003kg, the diatomite of 0.015kg are added into the Gorgon fruit former wine after 10kg ageing,
3 hours are stood after stirring evenly, Gorgon fruit wine is made after filtering, makes wine body clear, color stability；
（8）It is filling：Gorgon fruit wine after clarification filtration is filling under sterile vacuum environment；
（9）Sterilization：Gorgon fruit wine after will be filling sterilizes 25-30min in 63-68 DEG C of water bath with thermostatic control, and Gorgon fruit papaya wine is made.
Advantageous effect：Gorgon fruit after being directly beaten is carried out enzymatic treatment by the present invention, is conducive to the nutriment that Gorgon fruit is precipitated,
The utilization ratio that Gorgon fruit can be improved uses compound clarifier clarifying treatment after ageing, makes finished product Gorgon fruit wine color stability, mouth
Feel alcohol and, also have promote digestion, qi-regulating and in, the health-care effects such as liver protection and blood pressure lowering.
Specific implementation mode
Embodiment 1：
A kind of brewage process of Gorgon fruit wine, which is characterized in that use following steps：
（1）Pretreatment of raw material：Ripe Gorgon fruit is selected, stalk is cut into 1cm after cleaning3Melon fourth, be placed in beater and be beaten, and
The potassium metabisulfite that 1g is added into the slurries of 10L, stirs evenly, by antioxidant color retention, makes finished product Gorgon fruit wine
Color stability；
（2）Enzymolysis：The pectase for weighing 0.1kg is dissolved in 35 DEG C of water, is configured to a concentration of 1% pectinase solution, is added
It into the Gorgon fruit slurries of 10kg, stirs evenly, stands 3 hours, pectase can improve crushing juice rate, reduce the viscosity of slurries, have
Conducive to the stabilization of the filling rear wine body of fining agent of former wine；
（3）Allotment：Sucrose is added into the Gorgon fruit slurries after enzymolysis, it is 20% to adjust slurries sugar content, and addition citric acid adjustment is total
Mixed liquor is made in 0.6mg/100ml in acid content；
（4）Activated yeast：White granulated sugar dissolving is deployed into a concentration of 4% sugar juice, boils postcooling to 28 DEG C, to 10kg's
The active dry yeast of 0.2kg is added in sugar juice, stirs evenly, after placing 20min, yeast activated liquid is made；
（5）Fermentation：The yeast activated liquid of 0.6L is added in 10L mixed liquors, at 30 DEG C, mixed liquor alcohol concentration reaches temperature control system
To more than 18% volume ratio, Gorgon fruit former wine is made in system fermentation；
（6）Ageing：By Gorgon fruit former wine under 10 DEG C of environment ageing 100 days, during ageing using siphonage remove sediment；
（7）Clarification filtration：The gelatin of 0.002kg, the bentonite of 0.01kg are added into the Gorgon fruit former wine after 10kg ageing, stirring is equal
2 hours are stood after even, Gorgon fruit wine is made after filtering, makes wine body clear, color stability；
（8）It is filling：Gorgon fruit wine after clarification filtration is filling under sterile vacuum environment；
（9）Sterilization：Gorgon fruit wine after will be filling sterilizes 30min in 60 DEG C of water bath with thermostatic control, and Gorgon fruit papaya wine is made.
Embodiment 2：
A kind of brewage process of Gorgon fruit wine, which is characterized in that use following steps：
（1）Pretreatment of raw material：Ripe Gorgon fruit is selected, stalk is cut into 1-2cm after cleaning3Melon fourth, be placed in beater and be beaten,
And the potassium metabisulfite of 100-120mg/L is added into slurries, it stirs evenly, by antioxidant color retention, makes finished product
Gorgon fruit wine color stability；
（2）Enzymolysis：The pectase for weighing Gorgon fruit grind slurries quality 0.01-0.03%, is dissolved in 35-40 DEG C of water, is configured to a concentration of
The pectinase solution of 1-2% is added in Gorgon fruit slurries, stirs evenly, and stands 3-5 hours, and pectase can improve crushing juice rate,
The viscosity for reducing slurries is conducive to the stabilization of the filling rear wine body of fining agent of former wine；
（3）Allotment：Sucrose is added into the Gorgon fruit slurries after enzymolysis, adjusting slurries sugar content is 20-22%, adds citric acid tune
Mixed liquor is made in 0.6-0.8mg/100ml in whole total acid content；
（4）Activated yeast：White granulated sugar dissolving is deployed into the sugar juice of a concentration of 4-6%, postcooling is boiled to 28-32 DEG C, is added
The active dry yeast of sugar juice quality 2-4%, stirs evenly, and after placing 20-30min, yeast activated liquid is made；
（5）Fermentation：Yeast activated liquid is added to by the volume ratio of 6-8% in mixed liquor, temperature control system is at 30-32 DEG C, mixed liquor wine
Smart concentration reaches 18% volume ratio or more, and Gorgon fruit former wine is made in system fermentation；
（6）Ageing：By Gorgon fruit former wine under 10-12 DEG C of environment ageing 80-100 days, it is heavy using siphonage removal during ageing
Starch；
（7）Clarification filtration：The gelatin of 0.02-0.04%, the bentonite of 0.1-0.2%, stirring are added into the Gorgon fruit former wine after ageing
2-4 hours are stood after uniformly, Gorgon fruit wine is made after filtering, makes wine body clear, color stability；
（8）It is filling：Gorgon fruit wine after clarification filtration is filling under sterile vacuum environment；
（9）Sterilization：Gorgon fruit wine after will be filling sterilizes 20-30min in 60-65 DEG C of water bath with thermostatic control, and Gorgon fruit papaya wine is made.
Claims (1)
1. a kind of brewage process of Gorgon fruit wine, which is characterized in that use following steps：
（1）Pretreatment of raw material：Ripe Gorgon fruit, serpent melon, muskmelon are selected, stalk is cut into 1.5cm after cleaning3Melon fourth, take 8kg's
Gorgon fruit fourth, the serpent melon fourth of 2kg, the muskmelon fourth of 2kg are uniformly mixed to be placed in beater and be beaten, and mixed serum are made, to 10L's
The ascorbic acid that 1.1g is added in mixed serum, stirs evenly, and by antioxidant color retention, keeps finished product Gorgon fruit wine and women-sensual pursuits pool steady
It is fixed；
（2）Enzymolysis：The pectase for weighing 0.2kg is dissolved in 38 DEG C of water, is configured to a concentration of 1.5% pectinase solution, is added
Entering into the mixed serum of 10kg, stir evenly, stands 4 hours, pectase can improve crushing juice rate, reduce the viscosity of slurries,
Be conducive to the stabilization of the filling rear wine body of fining agent of former wine；
（3）Allotment：Glucose is added into the Gorgon fruit slurries after enzymolysis, it is 21% to adjust slurries sugar content, addition citric acid adjustment
Mixed liquor is made in 0.7mg/100ml in total acid content；
（4）Activated yeast：White granulated sugar dissolving is deployed into a concentration of 5% sugar juice, boils postcooling to 30 DEG C, to 10kg's
The active dry yeast of 0.3kg is added in sugar juice, stirs evenly, after placing 25min, yeast activated liquid is made；
（5）Fermentation：The yeast activated liquid of 0.7L is added in 10L mixed liquors, at 31 DEG C, mixed liquor alcohol concentration reaches temperature control system
To more than 18% volume ratio, Gorgon fruit former wine is made in system fermentation；
（6）Ageing：By Gorgon fruit former wine under 11 DEG C of environment ageing 90 days, during ageing using siphonage remove sediment；
（7）Clarification filtration：The pectase of 0.003kg, the diatomite of 0.015kg are added into the Gorgon fruit former wine after 10kg ageing,
3 hours are stood after stirring evenly, Gorgon fruit wine is made after filtering, makes wine body clear, color stability；
（8）It is filling：Gorgon fruit wine after clarification filtration is filling under sterile vacuum environment；
（9）Sterilization：Gorgon fruit wine after will be filling sterilizes 25-30min in 63-68 DEG C of water bath with thermostatic control.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810406891.9A CN108300631A (en) | 2018-05-01 | 2018-05-01 | A kind of brewage process of Gorgon fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810406891.9A CN108300631A (en) | 2018-05-01 | 2018-05-01 | A kind of brewage process of Gorgon fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108300631A true CN108300631A (en) | 2018-07-20 |
Family
ID=62846407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810406891.9A Withdrawn CN108300631A (en) | 2018-05-01 | 2018-05-01 | A kind of brewage process of Gorgon fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108300631A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107129906A (en) * | 2017-07-09 | 2017-09-05 | 柴华 | A kind of brewing method of Gorgon fruit wine |
-
2018
- 2018-05-01 CN CN201810406891.9A patent/CN108300631A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107129906A (en) * | 2017-07-09 | 2017-09-05 | 柴华 | A kind of brewing method of Gorgon fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107227222B (en) | Preparation method of red-heart honey pomelo fruit wine | |
| CN101380130A (en) | Rosa roxburghii vinegar beverage and preparation method thereof | |
| CN105685761A (en) | Method for lowering content of organic acid in juice/fruit wine beverage | |
| CN107057984B (en) | Preparation method of mulberry wine rich in mulberry polysaccharide | |
| CN104789412A (en) | Method for brewing sechium edule wine | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN108085234A (en) | A kind of preparation method of roxburgh rose vinegar beverage | |
| CN104830619A (en) | Brewing process of kumquat fruit wine | |
| CN106962925A (en) | Make the composition and its method of ferment | |
| CN102041212A (en) | Method for preparing pomegranate wine | |
| CN104531440A (en) | Longan wine | |
| CN105876574A (en) | Manufacture method of Cambodia Noni enzymes | |
| CN107488550A (en) | The brewage process of miracle fruit health fruit | |
| CN101705170B (en) | Method for preparing dry hawthorn white spirit | |
| CN101862011A (en) | Process for reducing organic acid content in fruit juice | |
| CN104738761A (en) | Rosa roxbunghii fruit vinegar beverage preparation technology | |
| CN108728325A (en) | A kind of asparagus cherry vinegar | |
| CN108300631A (en) | A kind of brewage process of Gorgon fruit wine | |
| CN108315157A (en) | The brewing method of Gorgon fruit papaya wine | |
| CN107815370A (en) | A kind of blueberry alcoholic drink mixed with fruit juice and preparation method thereof | |
| CN101633878A (en) | Method for biologically fermenting kiwi fruit nutrient health-care wine | |
| CN111040923A (en) | Preparation method of agar-agar strawberry health-care vinegar | |
| AU2018379673B2 (en) | Luo han guo juice and preparation method thereof | |
| CN112430516B (en) | Fermented raspberry wine and preparation method thereof | |
| CN107129906A (en) | A kind of brewing method of Gorgon fruit wine |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180720 |