CN108949424A - A method of using three red fruits as raw material brewed fruit wine - Google Patents
A method of using three red fruits as raw material brewed fruit wine Download PDFInfo
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- CN108949424A CN108949424A CN201810846979.2A CN201810846979A CN108949424A CN 108949424 A CN108949424 A CN 108949424A CN 201810846979 A CN201810846979 A CN 201810846979A CN 108949424 A CN108949424 A CN 108949424A
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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 using three red fruits as the method for raw material brewed fruit wine, comprising the following steps: by jujube, Calophyllum Inophyllum L according to jujube: the ratio that Calophyllum Inophyllum L mass ratio is 5:3 mixes；Add boiling to boil mixed jujube and Calophyllum Inophyllum L, obtains extracting solution；Extracting solution is cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours；By the slurries centrifuge separation after enzymatic hydrolysis, separating liquid is collected；Separating liquid is squeezed into vacuum concentrator, at 64-80 DEG C, original fruit juice is concentrated to 21-26bx, cools down and ferments into tank；By in the merging cooling tank after concentration, temperature is made to be down to 18-22 DEG C；Fructus lycii is beaten, wolfberry juice is extracted；After Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, it is sent into fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, and tank switching；Tank switching enters post-fermentation；Temperature is maintained at 18 DEG C -20 DEG C；Post-fermentation 20-30 days, then the slurries after enzymatic hydrolysis are centrifugated, separating liquid is collected to get fruit wine.
Description
Technical field
The present invention relates to a kind of methods of brewed fruit wine, and in particular to a kind of using three red fruits as the side of raw material brewed fruit wine
Method.
Background technique
Fruit wine is quickly grown in China market, is more shown appreciation for somebody by consumer in drinks consumption market.Because of types of fruits
It is various, it has been not content with a kind of fruit wine of grape wine now.Fruit fermented wine has certain health care with full of nutrition famous
Effect, the prospect of marketing are preferable at present.
Calophyllum Inophyllum L also known as extra large red pieces are traditional fruit tree of Jin, Shaanxi and Inner Mongolia, by State Administration for Quality Supervision and Inspection and Quarantine's approval at
For geographical protective emblem.Belong to the rare tree species in the whole nation, is that Shan Shanxi covers that the exclusive one kind of juncture area is cold-resistant, drought resisting, barren-resistant, disease pest
Less, high yield fruit tree adaptable, management is easy.My 200000 tons of area's Calophyllum Inophyllum L annual output, accounts for the 90% of national yield.
Fructus lycii likes Cold and cool climate, and cold-hartliness is very strong.When temperature is stablized by 7 DEG C or so, seed can be sprouted, and seedling can
Resist -3 DEG C of low temperature.It is very suitable to Baode plantation.
Jujube also known as jujube, dry jujube, Chinese date, originating from China, in existing more than 4,000 years plantation history of China, from ancient times with
It is just listed in one of " five fruits " (peach, Lee, plum, apricot, jujube), containing inhibiting cancer cell, or even cancer cell can be made to normal cell
The substance of conversion.Often the people of edible fresh dates seldom suffers from gall stone, this is because vitamin C abundant in fresh dates, makes more in vivo
Remaining cholesterol is changed into bile acid.Jujube also known as jujube belong to Angiospermae, Dicotyledoneae, Rhamnales, sandlwood
Section, zizyphus plant.Its vitamin content is very high, there is the good reputation of " natural vitamin ball ", has nourishment for vitality, the function enriched blood
Effect.
Jujube is temperate crop, adaptable, and planting range is extensive.Jujube is known as the title in " iron crops ", have it is drought-enduring,
Waterlogging characteristic is the preferred breeding for developing water-saving industry of planting forest or fruit tress.
Calophyllum Inophyllum L, fructus lycii, jujube are used equally for brewed fruit wine, but due to material characteristic, individually wine brewing is also by vast consumption
Person's favor, but compound brewing quality is more preferably, unique style.Jujube sugar peracid is low, and the high sugar of Calophyllum Inophyllum L acid is low, and fructus lycii color is fresh
It is gorgeous.Our company, using local Calophyllum Inophyllum L, jujube, fructus lycii as raw material, has found the appropriate proportioning of three by measuring and calculating experiment for a long time,
Cooperate the techniques such as boiling, enzymatic hydrolysis again, active principle precipitation is abundant, saccharic acid ratio is suitable, can spawn the fruit wine of high-quality.
Summary of the invention
The present invention solves the problems, such as that fruit is single in existing fruit wine, provides one kind using three red fruits as raw material brewed fruit wine
Method.
Used technical solution is the present invention to achieve the goals above:
A method of using three red fruits as raw material brewed fruit wine, comprising the following steps:
(1) pretreatment of raw material: after jujube, Calophyllum Inophyllum L are sorted respectively, cleaned, according to jujube: Calophyllum Inophyllum L mass ratio is the ratio of 5:3
Example mixing；
(2) it boils extraction: adding boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4-5 hours temperature to exist under agitation
95 DEG C or more, while starting stirring keeps fruit all broken, obtains extracting solution；
(3) it digests: extracting solution being cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours between 40 DEG C -55 DEG C；
(4) it separates: the slurries after enzymatic hydrolysis is centrifugated, collect separating liquid；
(5) it is concentrated: separating liquid is squeezed into vacuum concentrator, pressure is reduced, at 64-80 DEG C, by original fruit juice
It is concentrated to 21-26bx, cools down and ferments into tank；Fruit juice is concentrated in this way and does not lose nutritional ingredient, improves sea
The pol of red fruit and jujube blended fruit juice be fructus lycii juice do balance totality sugar content be 210g/l or so；
(6) cool down: cooling water and stirring will be opened in the merging cooling tank after concentration, temperature is made to be down to 18-22 DEG C；
(7) mashing is extracted: fructus lycii being beaten, wolfberry juice is extracted；
(8) primary fermentation: after Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, being sent into fermentor,
Injection rate is the 80% of fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, ferments
After temperature is 18 DEG C -20 DEG C, fermentation time 24 hours, the juice that falls for every eight hours is primary；Stop hair after residual sugar≤1 .0g/100mL
Ferment, and tank switching；
(9) post-fermentation: tank switching enters post-fermentation；Temperature is maintained at 18 DEG C -20 DEG C；Post-fermentation 20-30 days, then by the slurry after enzymatic hydrolysis
Liquid centrifuge separation collects separating liquid to get fruit wine；
(10) it stores: fruit wine being filled up into tank and by tank mouth sealed cans.
Further, its proportion of the Calophyllum Inophyllum L, fructus lycii, jujube is mass ratio 5:3:2, with the change in the places of origin of raw materials,
Proportion has positive and negative 3 percent adjustment.
Preferably, the additive amount of the complex enzyme is 40-55ppm.Complex enzyme is the limited public affairs of Ningxia jade of the He family biotechnology
Take charge of the product of production.
Preferably, the yeast is the RW of the dedicated Angel of brewed fruit wine； RV171；BV818 and western mansion one.
Preferably, tank mouth brandy sealed cans.In order to preferably completely cut off air, the high-quality brandy sealed cans of mouth are filled.
Further, storage temperature is 12 DEG C -18 DEG C, and is turning tank one every year to twice, and fill out wine and envelope wine in time.
Jujube also known as jujube, dry jujube, Chinese date in prescription of the present invention, originating from China, in existing more than 4,000 years kinds of China
History is planted, is just listed in one of " five fruits " (peach, Lee, plum, apricot, jujube) since ancient times, containing inhibition cancer cell, or even cancer can be made thin
For born of the same parents to the substance of normal cell turnover, feature is that vitamin content is very high, there is the good reputation of " natural vitamin ball ", has enriching yin
Yang-tonifying, the effect of enriching blood, jujube is temperate crop, adaptable.Fructus lycii is rich in polysaccharides, glycine betaine and wolfberry pigment,
It is rich in sugar since wolfberry juice is more, it can directly be beaten, completely retain pigment composition.Calophyllum Inophyllum L pulp yellow, the delicate juice of quality
More, sweet and sour, arousing brain, raising spirit, eliminating greasiness are except raw meat, the health-care effect of softening blood vessel.Calophyllum Inophyllum L nutritional ingredient is high, and calcium content occupies fruit
Hat, therefore have the good reputation of " calcium king in fruit ", but Calophyllum Inophyllum L quality is hard, and it is very low to connect juicing content.The present invention is first by jujube
It is heated to boiling in extractor with Calophyllum Inophyllum L, softening fruit extracts soluble sugar, and then pectase preparation (complex enzyme is added in cooling
Preparation) it stirs evenly and is impregnated, it digests, being cooled down when reaching requirement pol by concentration, add yeast etc. enters tank fermentation, in this way
Guarantee to reach 100% pure juice wine.
Specific embodiment
Embodiment 1
A method of using three red fruits as raw material brewed fruit wine, comprising the following steps:
(1) pretreatment of raw material: after jujube, Calophyllum Inophyllum L are sorted respectively, cleaned, according to jujube: Calophyllum Inophyllum L mass ratio is the ratio of 5:3
Example mixing；
(2) it boils extraction: adding boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4 hours temperature 95 under agitation
DEG C or more, while starting stirring keeps fruit all broken, obtains extracting solution；
(3) it digests: extracting solution being cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours at 40 DEG C；
(4) it separates: the slurries after enzymatic hydrolysis is centrifugated, collect separating liquid；
(5) it is concentrated: separating liquid is squeezed into vacuum concentrator, pressure is reduced, at 64 DEG C, by original fruit juice
It is concentrated to 21bx, cools down and ferments into tank；Fruit juice is concentrated in this way and does not lose nutritional ingredient, improves sea
The pol of red fruit and jujube blended fruit juice is that fructus lycii juice balances, and overall sugar content is 210g/l or so；
(6) cool down: cooling water and stirring will be opened in the merging cooling tank after concentration, temperature is made to be down to 18 DEG C；
(7) mashing is extracted: fructus lycii being beaten, wolfberry juice is extracted；
(8) primary fermentation: after Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, being sent into fermentor,
Injection rate is the 80% of fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, ferments
After temperature is 18 DEG C, fermentation time 24 hours, the juice that falls for every eight hours is primary；Stop fermentation after residual sugar≤1 .0g/100mL, and falls
Tank；
(9) post-fermentation: tank switching enters post-fermentation；Temperature is maintained at 18 DEG C；Post-fermentation 20 days, then the slurries centrifugation after enzymatic hydrolysis is divided
From collection separating liquid is to get fruit wine；
(10) it stores: fruit wine being filled up into tank and by tank mouth sealed cans.
Further, its proportion of the Calophyllum Inophyllum L, fructus lycii, jujube is mass ratio 5:3:2, with the change in the places of origin of raw materials,
Proportion has positive and negative 3 percent adjustment.
Preferably, the additive amount of the complex enzyme is 40ppm.Complex enzyme is raw for Ningxia jade of the He family Bioisystech Co., Ltd
The product of production.
Preferably, the yeast is the RW of the dedicated Angel of brewed fruit wine； RV171；BV818 and western mansion one.
Preferably, tank mouth brandy sealed cans.In order to preferably completely cut off air, the high-quality brandy sealed cans of mouth are filled.
Further, storage temperature is 12 DEG C, and is turning tank one every year to twice, and fill out wine and envelope wine in time.
Embodiment 2
A method of using three red fruits as raw material brewed fruit wine, comprising the following steps:
(1) pretreatment of raw material: after jujube, Calophyllum Inophyllum L are sorted respectively, cleaned, according to jujube: Calophyllum Inophyllum L mass ratio is the ratio of 5:3
Example mixing；
(2) it boils extraction: adding boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4.5 hours temperature to exist under agitation
95 DEG C or more, while starting stirring keeps fruit all broken, obtains extracting solution；
(3) it digests: extracting solution being cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours at 50 DEG C；
(4) it separates: the slurries after enzymatic hydrolysis is centrifugated, collect separating liquid；
(5) it is concentrated: separating liquid is squeezed into vacuum concentrator, pressure is reduced, at 70 DEG C, by original fruit juice
It is concentrated to 25bx, cools down and ferments into tank；Fruit juice is concentrated in this way and does not lose nutritional ingredient, improves sea
The pol of red fruit and jujube blended fruit juice be fructus lycii juice do balance totality sugar content be 210g/l or so；
(6) cool down: cooling water and stirring will be opened in the merging cooling tank after concentration, temperature is made to be down to 20 DEG C；
(7) mashing is extracted: fructus lycii being beaten, wolfberry juice is extracted；
(8) primary fermentation: after Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, being sent into fermentor,
Injection rate is the 80% of fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, ferments
After temperature is 19 DEG C, fermentation time 24 hours, the juice that falls for every eight hours is primary；Stop fermentation after residual sugar≤1 .0g/100mL, and falls
Tank；
(9) post-fermentation: tank switching enters post-fermentation；Temperature is maintained at 19 DEG C；Post-fermentation 28 days, then the slurries centrifugation after enzymatic hydrolysis is divided
From collection separating liquid is to get fruit wine；
(10) it stores: fruit wine being filled up into tank and by tank mouth sealed cans.
Further, its proportion of the Calophyllum Inophyllum L, fructus lycii, jujube is mass ratio 5:3:2, with the change in the places of origin of raw materials,
Proportion has positive and negative 3 percent adjustment.
Preferably, the additive amount of the complex enzyme is 53ppm.Complex enzyme is raw for Ningxia jade of the He family Bioisystech Co., Ltd
The product of production.
Preferably, the yeast is the RW of the dedicated Angel of brewed fruit wine；RV171；BV818 and western mansion one.
Preferably, tank mouth brandy sealed cans.In order to preferably completely cut off air, the high-quality brandy sealed cans of mouth are filled.
Further, storage temperature is 15 DEG C, and is turning tank one every year to twice, and fill out wine and envelope wine in time.
Embodiment 3
A method of using three red fruits as raw material brewed fruit wine, comprising the following steps:
(1) pretreatment of raw material: after jujube, Calophyllum Inophyllum L are sorted respectively, cleaned, according to jujube: Calophyllum Inophyllum L mass ratio is the ratio of 5:3
Example mixing；
(2) it boils extraction: adding boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 5 hours temperature 95 under agitation
DEG C or more, while starting stirring keeps fruit all broken, obtains extracting solution；
(3) it digests: extracting solution being cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours at 55 DEG C；
(4) it separates: the slurries after enzymatic hydrolysis is centrifugated, collect separating liquid；
(5) it is concentrated: separating liquid is squeezed into vacuum concentrator, pressure is reduced, at 80 DEG C, by original fruit juice
It is concentrated to 26bx, cools down and ferments into tank；Fruit juice is concentrated in this way and does not lose nutritional ingredient, improves sea
The pol of red fruit and jujube blended fruit juice is that fructus lycii juice balances, and overall sugar content is 210g/l or so；
(6) cool down: cooling water and stirring will be opened in the merging cooling tank after concentration, temperature is made to be down to 22 DEG C；
(7) mashing is extracted: fructus lycii being beaten, wolfberry juice is extracted；
(8) primary fermentation: after Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, being sent into fermentor,
Injection rate is the 80% of fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, ferments
After temperature is 120 DEG C, fermentation time 24 hours, the juice that falls for every eight hours is primary；Stop fermentation after residual sugar≤1 .0g/100mL, and
Tank switching；
(9) post-fermentation: tank switching enters post-fermentation；Temperature is maintained at 20 DEG C；Post-fermentation 30 days, then the slurries centrifugation after enzymatic hydrolysis is divided
From collection separating liquid is to get fruit wine；
(10) it stores: fruit wine being filled up into tank and by tank mouth sealed cans.
Further, its proportion of the Calophyllum Inophyllum L, fructus lycii, jujube is mass ratio 5:3:2, with the change in the places of origin of raw materials,
Proportion has positive and negative 3 percent adjustment.
Preferably, the additive amount of the complex enzyme is 55ppm.Complex enzyme is raw for Ningxia jade of the He family Bioisystech Co., Ltd
The product of production.
Preferably, the yeast is the RW of the dedicated Angel of brewed fruit wine； RV171；BV818 and western mansion one.
Preferably, tank mouth brandy sealed cans.In order to preferably completely cut off air, the high-quality brandy sealed cans of mouth are filled.
Further, storage temperature is 18 DEG C, and is turning tank one every year to twice, and fill out wine and envelope wine in time.
Claims (6)
1. a kind of using three red fruits as the method for raw material brewed fruit wine, which comprises the following steps:
(1) pretreatment of raw material: after jujube, Calophyllum Inophyllum L are sorted respectively, cleaned, according to jujube: Calophyllum Inophyllum L mass ratio is the ratio of 5:3
Example mixing；
(2) it boils extraction: adding boiling to boil mixed jujube and Calophyllum Inophyllum L, maintain 4-5 hours temperature to exist under agitation
95 DEG C or more, while starting stirring keeps fruit all broken, obtains extracting solution；
(3) it digests: extracting solution being cooled to rapidly to 55 DEG C hereinafter, addition complex enzyme, digests 4 hours between 40 DEG C -55 DEG C；
(4) it separates: the slurries after enzymatic hydrolysis is centrifugated, collect separating liquid；
(5) it is concentrated: separating liquid is squeezed into vacuum concentrator, reduce pressure and original fruit juice is concentrated to 21- at 64-80 DEG C
26bx；
(6) cool down: cooling water and stirring will be opened in the merging cooling tank after concentration, temperature is made to be down to 18-22 DEG C；
(7) mashing is extracted: fructus lycii being beaten, wolfberry juice is extracted；
(8) primary fermentation: after Calophyllum Inophyllum L, fructus lycii, jujube are mixed juice according to the ratio that mass ratio is 5:3:2, being sent into fermentor,
Injection rate is the 80% of fermentor；After Calophyllum Inophyllum L, fructus lycii, jujube pulp canful, artificial culture yeasts is added and ferments, ferments
After temperature is 18 DEG C -20 DEG C, fermentation time 24 hours, the juice that falls for every eight hours is primary；Stop hair after residual sugar≤1 .0g/100mL
Ferment, and tank switching；
(9) post-fermentation: tank switching enters post-fermentation；Temperature is maintained at 18 DEG C -20 DEG C；Post-fermentation 20-30 days, then by the slurry after enzymatic hydrolysis
Liquid centrifuge separation collects separating liquid to get fruit wine；
(10) it stores: fruit wine being filled up into tank and by tank mouth sealed cans.
2. according to claim 1 a kind of using three red fruits as the method for raw material brewed fruit wine, which is characterized in that the Hai Hong
Its proportion of fruit, fructus lycii, jujube is mass ratio 5:3:2, and with the change in the places of origin of raw materials, proportion has positive and negative 3 percent adjustment.
3. according to claim 1 a kind of using three red fruits as the method for raw material brewed fruit wine, which is characterized in that
The additive amount of the complex enzyme is 40-55ppm.
4. according to claim 1 a kind of using three red fruits as the method for raw material brewed fruit wine, which is characterized in that the yeast
It is the RW of the dedicated Angel of brewed fruit wine；RV171；BV818 and western mansion one.
5. according to claim 1 a kind of using three red fruits as the method for raw material brewed fruit wine, which is characterized in that the tank mouth
With brandy sealed cans.
6. according to claim 1 a kind of using three red fruits as the method for raw material brewed fruit wine, which is characterized in that the storage
Temperature is 12 DEG C -18 DEG C, and turns tank one to twice every year, and fills out wine and envelope wine in time.
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| CN201810846979.2A CN108949424A (en) | 2018-07-27 | 2018-07-27 | A method of using three red fruits as raw material brewed fruit wine |
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|---|---|---|---|
| CN201810846979.2A CN108949424A (en) | 2018-07-27 | 2018-07-27 | A method of using three red fruits as raw material brewed fruit wine |
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Family
ID=64466241
Family Applications (1)
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| CN201810846979.2A Pending CN108949424A (en) | 2018-07-27 | 2018-07-27 | A method of using three red fruits as raw material brewed fruit wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111088139A (en) * | 2019-12-19 | 2020-05-01 | 金华市锦成果酒酿制有限公司 | Health fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101195798A (en) * | 2008-01-08 | 2008-06-11 | 山西大学 | Sea red fruit wine and manufacturing method thereof |
| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN107603817A (en) * | 2017-10-30 | 2018-01-19 | 山西西府海棠酒业有限公司 | A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material |
| CN108690768A (en) * | 2018-05-07 | 2018-10-23 | 府谷县聚金邦农产品开发公司 | A kind of sea red fruit wine alcohol ester than control method |
-
2018
- 2018-07-27 CN CN201810846979.2A patent/CN108949424A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101195798A (en) * | 2008-01-08 | 2008-06-11 | 山西大学 | Sea red fruit wine and manufacturing method thereof |
| CN104974882A (en) * | 2014-04-10 | 2015-10-14 | 榆林学院 | Composite nutritional fruit wine and preparation method thereof |
| CN107475034A (en) * | 2017-10-22 | 2017-12-15 | 北京与果酒业有限公司 | A kind of preparation method of shelf-stable Compound fruit wine |
| CN107603817A (en) * | 2017-10-30 | 2018-01-19 | 山西西府海棠酒业有限公司 | A kind of method that brandy is brewageed using jujube and Calophyllum Inophyllum L as raw material |
| CN108690768A (en) * | 2018-05-07 | 2018-10-23 | 府谷县聚金邦农产品开发公司 | A kind of sea red fruit wine alcohol ester than control method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111088139A (en) * | 2019-12-19 | 2020-05-01 | 金华市锦成果酒酿制有限公司 | Health fruit wine and preparation method thereof |
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Application publication date: 20181207 |