CN108587838A - The brewage process of gooseberry fruit wine - Google Patents

Abstract

The invention discloses a kind of brewage process of gooseberry fruit wine, it is characterised in that：The gooseberry fruit wine using gooseberry as raw material, by pretreatment of raw material, enzymolysis, allotment, activated yeast, fermentation, mixing, ageing, clarification filtration, filling sterilizing and etc. make；The present invention, which will be put into after gooseberry stripping and slicing in high spirit, to be impregnated, avoid the loss of nutriment, gooseberry after immersion is beaten and carries out complex enzyme processing, be conducive to that more gooseberry nutriments are precipitated, the utilization ratio of gooseberry can be improved, compound clarifier clarifying treatment is used after ageing, makes that finished product gooseberry fruit wine color stability, wine body is transparent, mouthfeel is soft, and also there is softening blood vessel, reduce the health-care efficacies such as blood fat and blood pressure.

Description

The brewage process of gooseberry fruit wine

Technical field

The present invention relates to a kind of brewage process of health liquor, more particularly, to a kind of brewage process of gooseberry fruit wine.

Background technology

Gooseberry is the fruit of saxifragaceae plant mountain pockmarks, and berry is spherical, and gooseberry fruit contains 18 kinds of ammonia of needed by human body Base is sour, the minerals such as vitamin C, B1, B2 and iron, tin, potassium, phosphorus, zinc, and 00 milligram of Catergen is contained in every 100 grams of fresh fruits, Ascorbic content is higher by several times of most fruits even hundreds of times, is only second to Kiwi berry and occupies second.While biological flavone Content is very high, has the effects that soften blood vessel, reduces blood fat and blood pressure, replenishes the calcium and enhance human immunity, anticancer.Currently, vinegar Chestnut based on fresh food, includes mainly with gooseberry fabricated product：The products such as gooseberry, gooseberry beverage, gooseberry jam, gooseberry fruit vinegar, But there are the loss of raw material nutriment, the problem of reducing the utilization rate of raw material.

Invention content

The purpose of the present invention is being directed to existing gooseberry to be easily destroyed its active constituent in process, raw material is caused to utilize The low defect of rate provides a kind of brewage process of gooseberry fruit wine, improves the utilization rate of gooseberry, has softening blood vessel, reduces blood fat With the health-care efficacies such as blood pressure.

The technical scheme adopted by the invention to solve the technical problem is that：

A kind of brewage process of gooseberry fruit wine, which is characterized in that the brewage process uses following steps：

A. pretreatment of raw material：Ripe gooseberry, calcium fruit, thorn angle melon, Garbo fruit, Niuganguo are selected, 1cm is cut into after cleaning³Vinegar Chestnut block, calcium fruit block, thorn angle melon block, Garbo fruit block, Niuganguo block, take the thorn angle melon of the gooseberry block of 10kg, the calcium fruit block of 2kg, 2kg Block, the Garbo fruit block of 1kg, the Niuganguo block of 1kg are uniformly mixed, and mixed raw material is made, the mixed raw material of 10kg is placed in 35kg Alcoholic strength be 65% white wine in impregnate 18 days, soaking wine, mixed raw material are obtained by filtration after immersion, will mixing it is former Material drains, and is put into beater and is beaten, and the weighting sulfurous acid of the sodium ascorbate of 1200mg, 500mg are added into 10L slurries Potassium stirs evenly, and gooseberry slurries are made；

B. it digests：The pectase of 0.008kg, the cellulase of 0.005kg are added into 10kg gooseberry slurries, stirs evenly, 43 DEG C environment in carry out complex enzyme hydrolysis, stand 7h；

C. it allocates：Maltodextrin is added into the gooseberry slurries after enzymolysis, it is 32% to adjust slurries sugar content, adds malic acid tune Mixed liquor is made in 1.2mg/100ml in whole total acid content；

D. activated yeast：Fructose is deployed into a concentration of 12% sugar juice, boils postcooling to 20 DEG C, into 10kg sugar juices The active dry yeast of 0.9kg is added, stirs evenly, after placing 25min, yeast activated liquid is made；

E. it ferments：The fish of 1.5kg yeast activated liquids, the haw juice of 1kg, the polygonatum odoratum juice of 1kg, 1kg is added into 10kg mixed liquors The jerusalem artichoke juice of raw meat grass juice factor, 1kg, temperature control system is at 35 DEG C, when mixed liquor alcohol concentration reaches 27% volume ratio, stops fermentation, vinegar is made Chestnut former wine；

F. it mixes：The soaking wine 6.5kg in step A, the gooseberry former wine 3.5kg in step E are taken, is uniformly mixed, it is mixed that gooseberry is made Close wine；

G. ageing：By gooseberry mixing wine under 4 DEG C of environment ageing 65 days, during ageing using siphonage remove sediment；

H. clarification filtration：The diatomite of 0.006kg, the fish glue of 0.014kg are added into the 10kg gooseberry mixing wine after ageing, stirs 10h is stood after mixing uniformly, gooseberry fruit wine is made after filtering；

I. filling sterilization：Gooseberry fruit wine after clarification filtration is filling under sterile vacuum environment, will be filling after gooseberry fruit wine 7min is sterilized in 86 DEG C of waters bath with thermostatic control, gooseberry fruit wine is made.

Advantageous effect：The present invention, which will be put into after gooseberry stripping and slicing in high spirit, to be impregnated, and the loss of nutriment is avoided, Gooseberry after immersion is beaten to and is carried out complex enzyme processing, is conducive to that more gooseberry nutriments are precipitated, gooseberry can be improved Utilization ratio, compound clarifier clarifying treatment is used after ageing, makes that finished product gooseberry fruit wine color stability, wine body be transparent, mouth Feel soft, also there is softening blood vessel, reduce the health-care efficacies such as blood fat and blood pressure.

Specific implementation mode

Embodiment 1：

A kind of brewage process of gooseberry fruit wine, which is characterized in that the brewage process uses following steps：

A. pretreatment of raw material：Ripe gooseberry is hanked, 2cm is cut into after cleaning³Gooseberry fourth, 10kg gooseberry fourths are placed in the wine of 20kg It carries out impregnating 15 days in the white wine that precision is 70%, soaking wine, gooseberry fourth is obtained by filtration after immersion, gooseberry fourth is drained, is put Enter in beater and be beaten, and add the sodium ascorbate of 1200mg into 10L slurries, stir evenly, gooseberry slurries are made；

B. it digests：The pectase of 0.006kg, the cellulase of 0.002kg are added into 10kg gooseberry slurries, stirs evenly, 50 DEG C environment in carry out complex enzyme hydrolysis, stand 5h；

C. it allocates：Glucose is added into the gooseberry slurries after enzymolysis, it is 27% to adjust slurries sugar content, addition citric acid adjustment Mixed liquor is made in 1.2mg/100ml in total acid content；

D. activated yeast：White granulated sugar dissolving is deployed into a concentration of 6% sugar juice, boils postcooling to 30 DEG C, it is molten to 10kg sugar The active dry yeast of 0.8kg is added in liquid, stirs evenly, after placing 30min, yeast activated liquid is made；

E. it ferments：1kg yeast activated liquids are added into 10kg mixed liquors, for temperature control system at 32 DEG C, mixed liquor alcohol concentration reaches 25% When volume ratio, stop fermentation, gooseberry former wine is made；

F. it mixes：The soaking wine in step a, the gooseberry former wine 4kg in step e are taken, is uniformly mixed, gooseberry mixing wine is made；

F. it mixes：The soaking wine 7kg in step A, the gooseberry former wine 3kg in step E are taken, is uniformly mixed, gooseberry mixing wine is made；

G. ageing：By gooseberry mixing wine under 8 DEG C of environment ageing 50 days, during ageing using siphonage remove sediment；

H. clarification filtration：The diatomite of 0.004kg, the bentonite of 0.01kg are added into the 10kg gooseberry mixing wine after ageing, stirs 14h is stood after mixing uniformly, gooseberry fruit wine is made after filtering；

I. filling sterilization：Gooseberry fruit wine after clarification filtration is filling under sterile vacuum environment, will be filling after gooseberry fruit wine 8min is sterilized in 85 DEG C of waters bath with thermostatic control, gooseberry fruit wine is made.

Embodiment 2：

A kind of brewage process of gooseberry fruit wine, which is characterized in that the brewage process uses following steps：

A. pretreatment of raw material：Select ripe gooseberry, fig, emblic, indigo fruit, rubber fruit, calophyllum inophyllum, sapodilla, cleaning After be cut into gooseberry block, fig block, emblic sub-block, indigo fruit block, rubber fruit block, Malus spectabilis fruit block, popular feeling fruit block, take the gooseberry of 10kg Block, the fig block of 1kg, the emblic sub-block of 1kg, the indigo fruit block of 1kg, the rubber fruit block of 1kg, the Malus spectabilis fruit block of 1kg, 1kg Popular feeling fruit block be uniformly mixed, be made mixed raw material, by the mixed raw material of 10kg be placed in 40kg alcoholic strength be 72% white wine in into Row impregnates 18 days, and soaking wine, mixed raw material are obtained by filtration after immersion, mixed raw material is drained, is put into beater and is beaten, And the citric acid of the sodium ascorbate of 1000mg, 400mg are added into 10L slurries, it stirs evenly, gooseberry slurries is made；

B. it digests：The albumen of the pectase of 0.01kg, the cellulase of 0.007kg, 0.003kg is added into 10kg gooseberry slurries Enzyme stirs evenly, and complex enzyme hydrolysis is carried out in 52 DEG C of environment, stands 4h；

C. it allocates：Xylitol is added into the gooseberry slurries after enzymolysis, it is 35% to adjust slurries sugar content, addition citric acid adjustment Mixed liquor is made in 1.5mg/100ml in total acid content；

D. activated yeast：Maltose is deployed into a concentration of 14% sugar juice, boils postcooling to 33 DEG C, into 10kg sugar juices The active dry yeast of 1kg is added, stirs evenly, after placing 35min, yeast activated liquid is made；

E. it ferments：The horse of 1.8kg yeast activated liquids, the kudzuvine root juice of 1kg, the water chestnut juice of 1kg, 1kg is added into 10kg mixed liquors The wheat bran of bitterroot juice, the Amaranthus retroflexus juice of 1kg, the sorghum flour of 1kg, the peameal of 1kg, 1kg, temperature control system is at 27 DEG C, mixed liquor wine When smart concentration reaches 26% volume ratio, stop fermentation, gooseberry former wine is made；

F. it mixes：Take the soaking wine 5kg in step A, gooseberry former wine 4kg, applejack 0.5kg, fructus momordicae wine in step E 0.5kg is uniformly mixed, and gooseberry mixing wine is made；

G. ageing：Gooseberry mixing wine is accelerated into pure mellow wine ageing, microwave frequency 900MHz, when cold treatment using microwave radiation technology cold treatment Between 10 days, 4 DEG C of temperature；

H. clarification filtration：The diatomite of 0.008kg, the burnt sugar coloring of 0.004kg are added into the 10kg gooseberry mixing wine after ageing, 16h is stood after stirring evenly, and gooseberry fruit wine is made after filtering；

I. filling sterilization：Gooseberry fruit wine after clarification filtration is filling under sterile vacuum environment, will be filling after gooseberry fruit wine 6min is sterilized in 90 DEG C of waters bath with thermostatic control, gooseberry fruit wine is made.

Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.

Claims (1)

1. a kind of brewage process of gooseberry fruit wine, which is characterized in that the brewage process uses following steps：

A. pretreatment of raw material：Ripe gooseberry, calcium fruit, thorn angle melon, Garbo fruit, Niuganguo are selected, 1cm is cut into after cleaning³Gooseberry Block, calcium fruit block, thorn angle melon block, Garbo fruit block, Niuganguo block, take the thorn angle melon of the gooseberry block of 10kg, the calcium fruit block of 2kg, 2kg Block, the Garbo fruit block of 1kg, the Niuganguo block of 1kg are uniformly mixed, and mixed raw material is made, the mixed raw material of 10kg is placed in 35kg Alcoholic strength be 65% white wine in impregnate 18 days, soaking wine, mixed raw material are obtained by filtration after immersion, will mixing it is former Material drains, and is put into beater and is beaten, and the weighting sulfurous acid of the sodium ascorbate of 1200mg, 500mg are added into 10L slurries Potassium stirs evenly, and gooseberry slurries are made；

B. it digests：The pectase of 0.008kg, the cellulase of 0.005kg are added into 10kg gooseberry slurries, stirs evenly, 43 DEG C environment in carry out complex enzyme hydrolysis, stand 7h；

C. it allocates：Maltodextrin is added into the gooseberry slurries after enzymolysis, it is 32% to adjust slurries sugar content, adds malic acid tune Mixed liquor is made in 1.2mg/100ml in whole total acid content；

D. activated yeast：Fructose is deployed into a concentration of 12% sugar juice, boils postcooling to 20 DEG C, into 10kg sugar juices The active dry yeast of 0.9kg is added, stirs evenly, after placing 25min, yeast activated liquid is made；

E. it ferments：The fish of 1.5kg yeast activated liquids, the haw juice of 1kg, the polygonatum odoratum juice of 1kg, 1kg is added into 10kg mixed liquors The jerusalem artichoke juice of raw meat grass juice factor, 1kg, temperature control system is at 35 DEG C, when mixed liquor alcohol concentration reaches 27% volume ratio, stops fermentation, vinegar is made Chestnut former wine；

F. it mixes：The soaking wine 6.5kg in step A, the gooseberry former wine 3.5kg in step E are taken, is uniformly mixed, it is mixed that gooseberry is made Close wine；

G. ageing：By gooseberry mixing wine under 4 DEG C of environment ageing 65 days, during ageing using siphonage remove sediment；

H. clarification filtration：The diatomite of 0.006kg, the fish glue of 0.014kg are added into the 10kg gooseberry mixing wine after ageing, stirs 10h is stood after mixing uniformly, gooseberry fruit wine is made after filtering；

I. filling sterilization：Gooseberry fruit wine after clarification filtration is filling under sterile vacuum environment, will be filling after gooseberry fruit wine 7min is sterilized in 86 DEG C of waters bath with thermostatic control, gooseberry fruit wine is made.