CN108728307A - A kind of cherry health fruit and preparation method thereof - Google Patents
A kind of cherry health fruit and preparation method thereof Download PDFInfo
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- CN108728307A CN108728307A CN201810623731.XA CN201810623731A CN108728307A CN 108728307 A CN108728307 A CN 108728307A CN 201810623731 A CN201810623731 A CN 201810623731A CN 108728307 A CN108728307 A CN 108728307A
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- cherry
- pulp
- fruit
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- mulberries
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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
Abstract
The present invention relates to a kind of cherry health fruits and preparation method thereof, and fermentation raw material includes the component of following parts by weight：Cherry pulp 80%~95%, mulberries pulp 20%~5%.Two kinds of pulps are mixed, addition pectase improves crushing juice rate, improves fruit juice pol with cryogenic vacuum concentration technology, and reduce methanol content, while using the semi-fermented brewage process of low temperature, making finished wine, the smell of fruits is very sweet, sour and sweet palatability.The cherry health fruit that the present invention brews adds mulberries cooperative fermentation, significantly improves the color and luster of cherry wine, and have concurrently cherry high ferro enrich blood, anti-gout and mulberries salubrity kidney tonifying, the health-care efficacy of blacking hair and beauty.
Description
Technical field
The invention belongs to beverage health product fields, and in particular to a kind of cherry health fruit and preparation method thereof.
Background technology
Cherry fruit is rich in ferro element, and content is the hat of fruits.Human body anaemia can be alleviated.Traditional Chinese medicine thinks：Cherry
Peach has tonifying middle-Jiao and Qi, and strengthening the spleen and stomach, the effect of wind-damp dispelling is helpful to diseases such as loss of appetite, indigestion, rheumatism bodily pains,
Think to often eat cherry energy beauty treatment and stay simultaneously to hold, keeps skin ruddy tender white, remove wrinkle ecchymose removing.
Mulberries are rich in anthocyanin, and content is the hat of fruits, and contains multivitamin, while rich in phosphorus, iron.Chinese medicine
Think that mulberries are sweet in flavor and cold in property, and energy is nourishing liver and kidney, blood-enriching face-nourishing, promotes the production of body fluid to quench thirst.It is dark to can be used for liver-kidney Yin deficiency, soreness and weakness of waist and knees, mesh
The diseases such as tinnitus, articular instability, body fluid deficiency blood is few, thirsty dysphoria with smothery sensation, dry constipation of intestines.More food mulberries make one to have rosy cheeks, and hair is pitch-black bright
It is beautiful.Modern pharmacology proves：Mulberries can improve " reproduction inferior health ", have certain curative effect to male's " necrozoospermia ".
There are some to be directed to the wine-making technology of cherry in the prior art.As CN201710520964.2 discloses a kind of cherry fruit
The brewing method of wine, filter out fresh, disease-free cherry is once purged, mix, be beaten with wheat bran, compound enzymatic treatment, squeezing the juice,
Filtering, enzyme process clarification, ultrafiltration, yeast fermentation, clarifying treatment, ageing, packaging, sterilization, finished product.The cherry wine fruit that the present invention makes
Aromatic strongly fragrant, color stability, mellow in taste, quality are good, and improve the utilization rate of raw material.For another example CN201710669896.6 is disclosed
A kind of preparation method of flavor cherry wine, the specific method is as follows：It is cherry wine weight that weight, which is added, in the ferment middle of cherry wine
The blender that the nutrient extract rotating speed of amount 4%~4.5% is 180~200r/min stirs 25~30min, is placed into high-voltage pulse
34~38min of electric field treatment；Cherry wine prepared by the present invention is bright in colour, and wine liquid is limpid, no turbid phenomenon, aroma of pure, excellent
It is refined, happy, the pure and fresh harmony of fruity aroma, sour and sweet palatability, mellow pure free from extraneous odour, unique flavor.
But the production technology of cherry wine brewing at present, there are following three defects：
1. cherry fruit is relatively low containing pol, generally use forced fermentation with sugars, wine body flavor partially thin；
2. most cherry variety pigment of fruit juice contents are relatively low, the fruit wine color and luster led to is not gorgeous enough；
3. in order to improve the crushing juice rate of cherry, the method for adding pectinase treatment is generally adopted, but all included in commodity pectase
Certain pectinesterase, the fruit wine led to enzymolysis fruit juice, methanol content can obviously increase, and be unfavorable for health.
Invention content
In order to overcome technological deficiency present in above-mentioned background technology, a kind of cherry health fruit of present invention offer and its system
Preparation Method, the cherry fruit wine which is prepared improves mouthfeel, color and luster and the health-care efficacy of cherry fruit wine, and drops
The content of methanol in low wine body.
In order to achieve the above object, present invention employs following technical solutions：
A kind of cherry health fruit, fermentation raw material include the component of following parts by weight：Cherry pulp 80%~95%, mulberry
Sorosis slurry 20%~5%.
The present invention also protects the preparation method of above-mentioned cherry health fruit, comprises the following steps：
(1) it is beaten
It takes cherry fruit to clean, is beaten, remove fruit stone, obtain cherry pulp；Mulberries fruit is taken to clean, mashing obtains mulberry fruit
Slurry；
(2) it digests
Cherry pulp is mixed with mulberries pulp by formula rate, pectinase enzymatic hydrolysis is added；
(3) it is concentrated in vacuo
Enzymolysis pulp is subjected to cryogenic vacuum concentration, the soluble solid of pulp is made to improve to 16~18 ° of Brix；
(4) ultra high temperature short time sterilization
By the pulp after concentration, supper high temperature instant sterilizer sterilizing is crossed；
(5) alcoholic fermentation
Fruit wine dry ferment is added in concentrated fruit pulp after sterilization, when distiller's wort alcohol content is up to 5%~6%vol, terminates hair
Ferment；
(6) it filters
Distiller's wort is first squeezed with plate and frame type filter-press, is filtered by microfroc filter, transparent wine liquid is obtained；
(7) bottling sterilizing
It is cooling through pasteurization with glass bottle packaging by the wine liquid after refined filtration, it is finished product after packaging.
In a preferred embodiment, the vigor of the pectase in step (2) is 5~150,000 U/g, and usage amount is 0.1 ‰
~1.0 ‰.
In a preferred embodiment, the enzymatic hydrolysis condition of step (2) is that pulp is heated up to 45~50 DEG C, enzymolysis 30~
60min。
In a preferred embodiment, step (3) concentration vacuum degree be -0.05~-0.07Mpa, thickening temperature be 50~
65℃。
In a preferred embodiment, the condition of step (4) ultra high temperature short time sterilization be 105~115 DEG C, the time be 4~
6s。
In a preferred embodiment, the usage amount of step (5) fruit wine dry ferment is 0.2 ‰~1.0 ‰, and fermentation temperature is
15~18 DEG C, fermentation time is 7~15d.
In a preferred embodiment, the pasteurizing conditions of step (7) are 55~65 DEG C, and the time is 25~35min.
The present invention has following remarkable advantage compared with prior art：
It is mixed with appropriate mulberries in cherry fruit juice, using the high concentration anthocyanin in mulberries, improves the color of cherry wine
Pool.Mulberries are identical as the maturity period of cherry, the cooperative fermentation of two kinds of fruit, make finished wine have concurrently cherry high ferro enrich blood, anti-pain
The effect of salubrity kidney tonifying of wind and mulberries, blacking hair and beauty, improve health value.
The cherry health fruit that special group technology by the present invention is handled, significantly improves existing
Wine body weak flavor present in technology, the inferior problems such as color and luster is not gorgeous enough and methanol content is high.The technique of the present invention
Only with minimal amount of pectinase treatment pulp, crushing juice rate is improved；Vacuum concentration process is utilized simultaneously, in removal enzymolysis process
While the methanol of middle generation, the sugar content of fruit juice is increased, increases the thick and solid taste of finished wine；After tested, through being concentrated in vacuo
Afterwards, the methanol content of pulp is from 400~430mg/L or so, hence it is evident that drops to 150~180mg/L or so, hence it is evident that reduce fruit wine
In methanol content；It will ferment after enzymolysis juice knot ultra high temperature short time sterilization, reduce the interference of miscellaneous bacteria in fermentation process, improve
The quality of cherry wine；Using half-fermentation technology, alcoholic strength content is low, improves wine body mouthfeel using fruit juice residual sugar, fits drink crowd
It is wider.
Description of the drawings
It further illustrates below in conjunction with the accompanying drawings.
Fig. 1 is the process flow chart of the present invention.
Specific implementation mode
The present invention is specifically explained in detail below with reference to embodiment.It is to be understood that embodiment is only used for explaining this hair
Bright embodiment, the present invention are not restricted by the embodiments.
Embodiment 1
1. mashing
Cherry fruit 1000kg is taken, is rinsed with water purification, is beaten through scraper-type beater, berry syrup 850kg.Take mulberry fruit
150kg is rinsed with water purification, is beaten through scraper-type beater, is obtained pulp 150kg.
2. enzymolysis
Cherry pulp 850kg is added 100,000 U/g pectase 200g, is heated up to 45 with mulberries pulp 150kg by mixing
DEG C, digest 30min.
3. being concentrated in vacuo
Enzymolysis pulp is concentrated in vacuo.Thickening temperature is 60 ± 2 DEG C, and vacuum degree is -0.07Mpa, and striking point is
18 ° of Brix of soluble solid.
(methanol content of mixing pulp is 426mg/L before after tested, being concentrated in vacuo, and is reduced to after vacuum concentration
162mg/L)
4. ultra high temperature short time sterilization
Concentrated fruit pulp is subjected to ultra high temperature short time sterilization, sterilising temp is 110 ± 2 DEG C, sterilization time 4s；
5. alcoholic fermentation
Fruit wine dry ferment 250g is taken, is added in pulp after activation, by fermentation temperature control at 15~18 DEG C, distiller's wort after 10d
When alcohol content reaches 5.5%vol, fermentation is terminated.
6. filtering
Distiller's wort is first squeezed with plate and frame type filter-press, is filtered by microfroc filter, transparent wine liquid is obtained.
7. bottling sterilizing
By the wine liquid after refined filtration, with 350 glass bottle packagings, through 60 ± 2 DEG C of sterilizing 30min, cooling, inspection, is packed labeling
It is finished product afterwards.
Embodiment 2
1. mashing
Cherry fruit 500kg is taken, is rinsed with water purification, is beaten through scraper-type beater, berry syrup 400kg.Take mulberry fruit
100kg is rinsed with water purification, is beaten through scraper-type beater, is obtained pulp 100kg.
2. enzymolysis
Cherry pulp 400kg is added 100,000 U/g pectase 50g, is heated up to 50 DEG C with mulberries pulp 100kg by mixing,
Digest 60min.
3. being concentrated in vacuo
Enzymolysis pulp is concentrated in vacuo.Thickening temperature is 60 ± 2 DEG C, and vacuum degree is -0.05Mpa, and striking point is
17 ° of Brix of soluble solid.
(methanol content of mixing pulp is 407mg/L before after tested, being concentrated in vacuo, and is reduced to after vacuum concentration
152mg/L)
4. ultra high temperature short time sterilization
Concentrated fruit pulp is subjected to ultra high temperature short time sterilization, sterilising temp is 110 ± 2 DEG C, sterilization time 4s；
5. alcoholic fermentation
Fruit wine dry ferment 100g is taken, is added in pulp after activation, by fermentation temperature control at 15~18 DEG C, distiller's wort after 10d
When alcohol content reaches 5.0%vol, fermentation is terminated.
6. filtering
Distiller's wort is first squeezed with plate and frame type filter-press, is filtered by microfroc filter, transparent wine liquid is obtained.
7. bottling sterilizing
By the wine liquid after refined filtration, with 350 glass bottle packagings, through 60 ± 2 DEG C of sterilizing 30min, cooling, inspection, is packed labeling
It is finished product afterwards.
The obtained cherry fruit wine of Recipe of above-described embodiment 1 and 2, has cherry and the distinctive perfume (or spice) of mulberries fruit concurrently
Taste, beautiful in colour, sweet mouthfeel, and have and enrich blood, anti-gout, strong kidney, the healthcare functions such as beauty.The manufacturing method of the present invention letter
It is single easy, it is suitable for scale industrial production.
The basic principles, main features and the advantages of the invention have been shown and described in above example.The industry
Technical staff it should be appreciated that the present invention is not limited to the above embodiments, what is described in the above embodiment and the description is only
Illustrate the principle of the present invention, rather than limits the scope of the invention in any way, without departing from the scope of the invention,
Various changes and improvements may be made to the invention, these changes and improvements are both fallen in claimed range.
Claims (8)
1. a kind of cherry health fruit, which is characterized in that its fermentation raw material includes the component of following parts by weight：Cherry pulp 80%
~95%, mulberries pulp 20%~5%.
2. the preparation method of cherry health fruit according to claim 1, which is characterized in that comprise the following steps：
(1) it is beaten
It takes cherry fruit to clean, is beaten, remove fruit stone, obtain cherry pulp；Mulberries fruit is taken to clean, mashing obtains mulberries pulp；
(2) it digests
Cherry pulp is mixed with mulberries pulp by formula rate, pectinase enzymatic hydrolysis is added；
(3) it is concentrated in vacuo
Enzymolysis pulp is subjected to cryogenic vacuum concentration, the soluble solid of pulp is made to improve to 16~18 ° of Brix；
(4) ultra high temperature short time sterilization
By the pulp after concentration, supper high temperature instant sterilizer sterilizing is crossed；
(5) alcoholic fermentation
Fruit wine dry ferment is added in concentrated fruit pulp after sterilization, when distiller's wort alcohol content is up to 5%~6%vol, terminates fermentation；
(6) it filters
Distiller's wort is first squeezed with plate and frame type filter-press, is filtered by microfroc filter, transparent wine liquid is obtained；
(7) bottling sterilizing
It is cooling through pasteurization with glass bottle packaging by the wine liquid after refined filtration, it is finished product after packaging.
3. preparation method according to claim 2, which is characterized in that the vigor of the pectase in step (2) is 5~150,000
U/g, usage amount are 0.1 ‰~1.0 ‰.
4. preparation method according to claim 2, which is characterized in that the enzymatic hydrolysis condition of step (2) is to be heated up to pulp
45~50 DEG C, digest 30~60min.
5. preparation method according to claim 2, which is characterized in that step (3) concentrate vacuum degree be -0.05~-
0.07Mpa, thickening temperature are 50~65 DEG C.
6. preparation method according to claim 2, which is characterized in that the condition of step (4) ultra high temperature short time sterilization is 105
~115 DEG C, the time is 4~6s.
7. preparation method according to claim 2, which is characterized in that the usage amount of step (5) fruit wine dry ferment is 0.2 ‰
~1.0 ‰, fermentation temperature is 15~18 DEG C, and fermentation time is 7~15d.
8. preparation method according to claim 2, which is characterized in that the pasteurizing conditions of step (7) are 55~65 DEG C,
Time is 25~35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810623731.XA CN108728307A (en) | 2018-06-15 | 2018-06-15 | A kind of cherry health fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810623731.XA CN108728307A (en) | 2018-06-15 | 2018-06-15 | A kind of cherry health fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108728307A true CN108728307A (en) | 2018-11-02 |
Family
ID=63929820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810623731.XA Pending CN108728307A (en) | 2018-06-15 | 2018-06-15 | A kind of cherry health fruit and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591861A (en) * | 2019-09-17 | 2019-12-20 | 株洲千金药业股份有限公司 | Cherry and mulberry fermented wine and preparation method thereof |
| CN110862895A (en) * | 2019-12-23 | 2020-03-06 | 广西钦州玛氏食品有限公司 | Preparation method of dragon fruit and mulberry fruit wine |
| CN112029620A (en) * | 2020-09-11 | 2020-12-04 | 山东药品食品职业学院 | Preparation method of mulberry and cherry compound fermentation type fruit wine |
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| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103243003A (en) * | 2013-05-28 | 2013-08-14 | 湖南农业大学 | Method for producing low-methanol purple sweet potato liquor |
| CN107034069A (en) * | 2017-04-05 | 2017-08-11 | 湖南农业大学 | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method |
| CN108085229A (en) * | 2018-01-30 | 2018-05-29 | 平南县正达农业发展有限公司 | A kind of brewing method of passion fruit |
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2018
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103243003A (en) * | 2013-05-28 | 2013-08-14 | 湖南农业大学 | Method for producing low-methanol purple sweet potato liquor |
| CN107034069A (en) * | 2017-04-05 | 2017-08-11 | 湖南农业大学 | A kind of purple potato Lucid Ganoderma wine of low methanol and its brewing method |
| CN108085229A (en) * | 2018-01-30 | 2018-05-29 | 平南县正达农业发展有限公司 | A kind of brewing method of passion fruit |
Non-Patent Citations (3)
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|---|
| 温建辉: "我国桑葚酒研究进展", 《晋中学院学报》 * |
| 葛松涛等: "《黄酒微生物技术》", 30 November 2015, 中国轻工业出版社 * |
| 邵信儒: "《长白山天然植物花色苷》", 30 November 2006, 吉林大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591861A (en) * | 2019-09-17 | 2019-12-20 | 株洲千金药业股份有限公司 | Cherry and mulberry fermented wine and preparation method thereof |
| CN110591861B (en) * | 2019-09-17 | 2023-04-14 | 株洲千金药业股份有限公司 | Cherry and mulberry fermented wine and preparation method thereof |
| CN110862895A (en) * | 2019-12-23 | 2020-03-06 | 广西钦州玛氏食品有限公司 | Preparation method of dragon fruit and mulberry fruit wine |
| CN112029620A (en) * | 2020-09-11 | 2020-12-04 | 山东药品食品职业学院 | Preparation method of mulberry and cherry compound fermentation type fruit wine |
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Application publication date: 20181102 |