CN108410623A - A kind of preparation method of fruit tea wine - Google Patents
A kind of preparation method of fruit tea wine Download PDFInfo
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- CN108410623A CN108410623A CN201810268750.5A CN201810268750A CN108410623A CN 108410623 A CN108410623 A CN 108410623A CN 201810268750 A CN201810268750 A CN 201810268750A CN 108410623 A CN108410623 A CN 108410623A
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- 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
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Abstract
The invention discloses a kind of preparation method of fruit tea wine is provided, there has been no a kind of beverages not only to have met the problem of nutritional ingredient in the needs of people are to alcoholic beverage, but also reservation fruit and tealeaves in the prior art for solution.The preparation method of the present invention includes the following steps：Raw material, 100 500 parts of cherry, 200 400 parts of grape, 80 150 parts of tippy tea leafiness are weighed by weight；Cherry, grape are placed in fermentation tank, heated under gas shield, is stirred；Raw material mash is sent into vacuum tank, under vacuum, after waiting for pericarp expansion, mash is cooled down；Tippy tea leafiness is added, is uniformly mixed, then add enzyme and digested；Mash after enzymolysis is centrifuged under gas shield, acidity regulator is added in centrifugate, is inoculated with fermentation by saccharomyces cerevisiae after mixing；Zymotic fluid is filtered under the conditions of gas shield, it is filling to get.Present invention process is simple, easy to operate.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of preparation method of fruit tea wine.
Background technology
Fruit tea refer to by certain fruit or melon and fruit together with tea made of beverage.This beverage is the battalion for remaining fruit
It supports and fragrant, and the taste with tea.Tea wine is that tea wine is that tealeaves one kind made of certain preparation method is contained wine
The drink of essence.Tealeaves contains multiple nutritional components and function factor, and wherein tea polyphenols are the main function ingredient of tealeaves, are accounted for dry
The 20%-30% of substance total amount.And tea polyphenols have anti-inflammatory antibacterial, reduce blood fat, blood pressure, reduce body fat and are formed, change enteron aisle
The effects that flora ecology, anti-aging, radioresistance, anti-cancer.Also contain tea polysaccharide in tealeaves, has and increase quantity of leucocyte, improve
The effect of immunity, moreover it is possible to hypoglycemic.
In the prior art there are no wine is made in fruit, tea, not only meets the needs of people are to alcoholic beverage, but also retain
Fruit and the nutritional ingredient in tealeaves.
Therefore it provides a kind of preparation method of fruit tea wine, the fruit tea wine prepared using this method both meet people
Demand to alcoholic beverage, while retaining fruit and the nutritional ingredient in tealeaves again, become those skilled in the art and urgently solves
Certainly the problem of.
Invention content
Present invention solves the technical problem that being：A kind of preparation method of fruit tea wine is provided, is solved in the prior art not yet
The problem of thering is a kind of beverage not only to meet the needs of people are to alcoholic beverage, but also retaining the nutritional ingredient in fruit and tealeaves.
The technical solution adopted by the present invention is：
A kind of preparation method of fruit tea wine of the present invention, includes the following steps：
Step 1：Sorting：Raw material, 100-500 parts of cherry, 200-400 parts of grape, tippy tea leafiness 80- are weighed by weight
150 parts；
Step 2：Cherry, grape are placed in fermentation tank, heated under gas shield, is stirred；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under vacuum, mash expansion, wine with dregs
Pericarp membrane tissue disruption in liquid cools down mash after waiting for pericarp expansion；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add
Enzyme is digested；
Step 5：Mash after enzymolysis is centrifuged under gas shield, extracting centrifugal liquid；
Step 6：Acidity regulator is added into the centrifugate, is uniformly mixed；
Step 7：It is inoculated with fermentation by saccharomyces cerevisiae in through step 6 treated centrifugate；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of gas shield, it is filling to get.
Further, in step 2, cherry, grape are placed in fermentation tank, 50-60 DEG C is heated under gas shield, and stir
It mixes.
Further, in step 3, mash is cooled to 30-40 DEG C by vacuum pressure 10-100Pa.
Further, in step 4, the enzyme is compound pectinase, and additive amount 10-30mg/L, enzymolysis process is in gas
Body protection is lower to be completed, enzymolysis time 5-6 hours.
Further, in step 6, the acidity regulator is tartaric acid or calcium carbonate, and the acid of centrifugate is adjusted after addition
Degree is 4.5-5.0g/L.
Further, in step 7, the saccharomyces cerevisiae is the saccharomyces cerevisiae for having acetyltransferase activity, and quantity is not less than
106Cfu/mL, fermentation temperature are 15-18 DEG C, alcoholic strength 10-15%v/v, and fermentation time is 12-18 days, when fermentation residual sugar reaches
Start to terminate fermentation when to 1.2-1.5g/L, temperature is reduced to 4-8 DEG C, and add 40-60mg/L sulfur dioxide thereto.
Further, the protective gas is inert gas.
Further, the inert gas is nitrogen or carbon dioxide.
Compared with prior art, the invention has the advantages that：
Present invention process is simple, easy to operate, and fruit tea wine is made in various fruits and tea leaf fermentation by the present invention, is rich in
The nutritional ingredient of fruit and tealeaves, Vitamin C content must not be less than 90mg/L in the present invention, and vitamin B2 content must not be less than
60mg/L.The present invention passes through the control to sugar simultaneously simultaneously so that fruit tea wine of the invention, which is suitable for low sugar demand crowd, to be made
With, and can guarantee that the present invention has good mouthfeel simultaneously, make one that there is pleasant feeling after drinking.Made from the method for the present invention
Fruit tea wine good mouthfeel had not only met the needs of people are to alcoholic beverage, but also has retained fruit and the nutritional ingredient in tealeaves
The problem of.
Specific implementation mode
The present invention provides detailed description below and makes more detailed description to present disclosure, but the present invention
Subject area is not limited to following specific examples, and every equivalent replacement or combination institute made based on the content of present invention is real
Existing technology, technique all belong to the scope of the present invention.
A kind of preparation method of fruit tea wine, includes the following steps：
Step 1：Sorting：Raw material, 100-500 parts of cherry, 200-400 parts of grape, tippy tea leafiness 80- are weighed by weight
150 parts；
Step 2：Cherry, grape are placed in fermentation tank, heated under gas shield, is stirred；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under vacuum, mash expansion, wine with dregs
Pericarp membrane tissue disruption in liquid cools down mash after waiting for pericarp expansion；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add
Enzyme is digested；
Step 5：Mash after enzymolysis is centrifuged under gas shield, extracting centrifugal liquid；
Step 6：Acidity regulator is added into the centrifugate, is uniformly mixed；
Step 7：It is inoculated with fermentation by saccharomyces cerevisiae in through step 6 treated centrifugate；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of gas shield, it is filling to get.
Further, in step 2, cherry, grape are placed in fermentation tank, 50-60 DEG C is heated under gas shield, and stir
It mixes.
Further, in step 3, mash is cooled to 30-40 DEG C by vacuum pressure 10-100Pa.
Further, in step 4, the enzyme is compound pectinase, and additive amount 10-30mg/L, enzymolysis process is in gas
Body protection is lower to be completed, enzymolysis time 5-6 hours.
Further, in step 6, the acidity regulator is tartaric acid or calcium carbonate, and the acid of centrifugate is adjusted after addition
Degree is 4.5-5.0g/L.
Further, in step 7, the saccharomyces cerevisiae is the saccharomyces cerevisiae for having acetyltransferase activity, and quantity is not less than
106Cfu/mL, fermentation temperature are 15-18 DEG C, alcoholic strength 10-15%v/v, and fermentation time is 12-18 days, when fermentation residual sugar reaches
Start to terminate fermentation when to 1.2-1.5g/L, temperature is reduced to 4-8 DEG C, and add 40-60mg/L sulfur dioxide thereto.
Further, the protective gas is inert gas.
Further, the inert gas is nitrogen or carbon dioxide.
Embodiment 1
The preparation method for present embodiments providing the fruit tea wine of the present invention, the specific steps are：
Step 1：Sorting：Raw material, 500 parts of cherry, 200 parts of grape, 150 parts of tippy tea leafiness are weighed by weight；
Step 2：Cherry, grape are placed in fermentation tank, 60 DEG C are heated under nitrogen protection, stirring；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under the conditions of vacuum pressure is 100Pa,
Mash expands, the pericarp membrane tissue disruption in mash, and after waiting for pericarp expansion, mash is cooled to 40 DEG C；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add
Compound pectinase is digested, and additive amount 10mg/L, enzymolysis process is completed under nitrogen protection, enzymolysis time 6 hours.
Step 5：Mash after enzymolysis is centrifuged under nitrogen protection, extracting centrifugal liquid；
Step 6：Calcium carbonate is added into the centrifugate and adjusts acidity 4.5g/L, is uniformly mixed；
Step 7：The saccharomyces cerevisiae of acetyltransferase activity is inoculated in through step 6 treated centrifugate, quantity is not
Less than 106Cfu/mL, fermentation temperature are 18 DEG C, alcoholic strength 15%v/v, and fermentation time is 18 days, when fermentation residual sugar reaches
Start to terminate fermentation when 1.2g/L, temperature is reduced to 8 DEG C, and add 40mg/L sulfur dioxide thereto；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of nitrogen protection, it is filling to get.
The sugared content of fruit tea wine made from the present embodiment is 1.2g/L, Vitamin C content fan 126mg/L, vitamin B2
Content is 75mg/L, alcoholic strength 15%v/v.
Embodiment 2
The preparation method for present embodiments providing the fruit tea wine of the present invention, the specific steps are：
Step 1：Sorting：Raw material, 100 parts of cherry, 400 parts of grape, 80 parts of tippy tea leafiness are weighed by weight；
Step 2：Cherry, grape are placed in fermentation tank, 50 DEG C are heated under carbon-dioxide protecting, stirring；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under the conditions of vacuum pressure is 10Pa, wine with dregs
Liquid expands, the pericarp membrane tissue disruption in mash, and after waiting for pericarp expansion, mash is cooled to 30 DEG C；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add
Compound pectinase is digested, additive amount 30mg/L, enzymolysis process in or carbon-dioxide protecting under complete, enzymolysis time 5 is small
When.
Step 5：Mash after enzymolysis is centrifuged under carbon-dioxide protecting, extracting centrifugal liquid；
Step 6：Tartaric acid is added into the centrifugate and adjusts acidity 4.5g/L, is uniformly mixed；
Step 7：The saccharomyces cerevisiae of acetyltransferase activity is inoculated in through step 6 treated centrifugate, quantity is not
Less than 106Cfu/mL, fermentation temperature are 15 DEG C, alcoholic strength 10%v/v, and fermentation time is 12 days, when fermentation residual sugar reaches
Start to terminate fermentation when 1.5g/L, temperature is reduced to 4 DEG C, and add 60mg/L sulfur dioxide thereto；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of carbon-dioxide protecting, it is filling to get.
The sugared content of fruit tea wine made from the present embodiment is 1.5g/L, Vitamin C content fan 134mg/L, vitamin B2
Content is 825mg/L, alcoholic strength 10%v/v.
Embodiment 3
The preparation method for present embodiments providing the fruit tea wine of the present invention, the specific steps are：
Step 1：Sorting：Raw material, 300 parts of cherry, 280 parts of grape, 120 parts of tippy tea leafiness are weighed by weight；
Step 2：Cherry, grape are placed in fermentation tank, 55 DEG C are heated under carbon-dioxide protecting, stirring；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under the conditions of vacuum pressure is 50Pa, wine with dregs
Liquid expands, the pericarp membrane tissue disruption in mash, and after waiting for pericarp expansion, mash is cooled to 35 DEG C；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add
Compound pectinase is digested, and additive amount 20mg/L, enzymolysis process is completed under nitrogen protection, enzymolysis time 6 hours.
Step 5：Mash after enzymolysis is centrifuged under nitrogen protection, extracting centrifugal liquid；
Step 6：Tartaric acid is added into the centrifugate and adjusts acidity 4.8g/L, is uniformly mixed；
Step 7：The saccharomyces cerevisiae of acetyltransferase activity is inoculated in through step 6 treated centrifugate, quantity is not
Less than 106Cfu/mL, fermentation temperature are 17 DEG C, alcoholic strength 12%v/v, and fermentation time is 15 days, when fermentation residual sugar reaches
Start to terminate fermentation when 1.4g/L, temperature is reduced to 6 DEG C, and add 50mg/L sulfur dioxide thereto；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of carbon-dioxide protecting, it is filling to get.
The sugared content of fruit tea wine made from the present embodiment is 1.4g/L, Vitamin C content fan 119mg/L, vitamin B2
Content is 89mg/L, alcoholic strength 12%v/v.
Above-described embodiment is only one of the preferred embodiment of the present invention, should not be taken to limit the protection model of the present invention
Enclose, as long as the present invention body design thought and that mentally makes have no the change of essential meaning or polishing, solved
The technical issues of it is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (8)
1. a kind of preparation method of fruit tea wine, which is characterized in that include the following steps：
Step 1：Sorting：Raw material, 100-500 parts of cherry, 200-400 parts of grape, tippy tea leafiness 80-150 are weighed by weight
Part；
Step 2：Cherry, grape are placed in fermentation tank, heated under gas shield, is stirred；
Step 3：It will be sent into vacuum tank through step 2 treated raw material mash, under vacuum, mash expansion, in mash
Pericarp membrane tissue disruption, wait for pericarp expansion after, mash is cooled down；
Step 4：Mixing, enzymolysis：Tippy tea leafiness is added in through step 3 treated mash, is uniformly mixed, then add enzyme into
Row enzymolysis；
Step 5：Mash after enzymolysis is centrifuged under gas shield, extracting centrifugal liquid；
Step 6：Acidity regulator is added into the centrifugate, is uniformly mixed；
Step 7：It is inoculated with fermentation by saccharomyces cerevisiae in through step 6 treated centrifugate；
Step 8：Will through step 7, treated that zymotic fluid filters under the conditions of gas shield, it is filling to get.
2. a kind of preparation method of fruit tea wine according to claim 1, which is characterized in that in step 2, by cherry, Portugal
Grape are placed in fermentation tank, 50-60 DEG C are heated under gas shield, and stir.
3. a kind of preparation method of fruit tea wine according to claim 2, which is characterized in that in step 3, vacuum pressure is
Mash is cooled to 30-40 DEG C by 10-100Pa.
4. a kind of preparation method of fruit tea wine according to claim 3, which is characterized in that in step 4, the enzyme is multiple
Pectase, additive amount 10-30mg/L are closed, enzymolysis process is completed under gas shield, enzymolysis time 5-6 hours.
5. a kind of preparation method of fruit tea wine according to claim 4, which is characterized in that in step 6, the acidity tune
It is tartaric acid or calcium carbonate to save agent, and the acidity that centrifugate is adjusted after addition is 4.5-5.0g/L.
6. a kind of preparation method of fruit tea wine according to claim 5, which is characterized in that in step 7, the wine brewing ferment
Mother is the saccharomyces cerevisiae for having acetyltransferase activity, and quantity is not less than 106Cfu/mL, fermentation temperature are 15-18 DEG C, and alcoholic strength is
10-15%v/v, fermentation time are 12-18 days, start to terminate fermentation when the residual sugar that ferments reaches 1.2-1.5g/L, temperature is dropped
As low as 4-8 DEG C, and 40-60mg/L sulfur dioxide is added thereto.
7. a kind of preparation method of fruit tea wine according to claim 6, which is characterized in that the protective gas is inertia
Gas.
8. a kind of preparation method of fruit tea wine according to claim 7, which is characterized in that the inert gas is nitrogen
Or carbon dioxide.
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| CN201810268750.5A CN108410623A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of fruit tea wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643449A (en) * | 2019-09-29 | 2020-01-03 | 齐鲁工业大学 | Brewing method of cherry wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN107475028A (en) * | 2017-10-10 | 2017-12-15 | 贺东林 | A kind of brewing method of alkalescent tea wine |
-
2018
- 2018-03-29 CN CN201810268750.5A patent/CN108410623A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105176752A (en) * | 2015-10-27 | 2015-12-23 | 鲁东大学 | Making method for cherry fruit wine |
| CN107475028A (en) * | 2017-10-10 | 2017-12-15 | 贺东林 | A kind of brewing method of alkalescent tea wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110643449A (en) * | 2019-09-29 | 2020-01-03 | 齐鲁工业大学 | Brewing method of cherry wine |
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Application publication date: 20180817 |