CN109022192A - A kind of preparation method of hot submersion method sweet tea type strawberry wine - Google Patents
A kind of preparation method of hot submersion method sweet tea type strawberry wine Download PDFInfo
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- CN109022192A CN109022192A CN201810848911.8A CN201810848911A CN109022192A CN 109022192 A CN109022192 A CN 109022192A CN 201810848911 A CN201810848911 A CN 201810848911A CN 109022192 A CN109022192 A CN 109022192A
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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 mainly relates to wine fermentation technical fields, disclose a kind of preparation method of hot submersion method sweet tea type strawberry wine.It include: cleaning and sterilizing, raw material pulping, hot submersion, ingredient allotment, main fermentation, post-fermentation, filtering, clarification, filling and ageing；It is easy to operate, make strawberry wine that strawberry wine can be made to increase production 15% or so under the conditions of identical strawberry dosage, and retain the original color of strawberry and fragrance to greatest extent, the quality of the poor strawberry wine of material quality can be improved, product quality improves a class, and selling price can also increase accordingly.Furthermore the new fresh and sweet type strawberry wine of technique production can be sold ahead of time, reduce the administration fee of product, there is very high promotional value.
Description
Technical field
The present invention relates to fruit field of wine brewing, it is related to one kind using strawberry fresh fruit as raw material, sweet tea is produced by hot submersion method
The preparation method of type strawberry wine.
Background technique
Strawberry nutrition is abundant, and delicious flavour, appearance is red tender, pulp succulence, sour and sweet palatability, and aromatic flavour is fruit
In rare excellent in color person, therefore be described as queen in fruit by people.Modern medicine thinks that strawberry is to stomach and intestine incongruity
Anaemia has certain conditioning tonic effect, has certain prevention to make hypertension, hyperlipidemia, artery sclerosis and coronary heart disease etc.
With.Due to strawberry not shelf-stable, it is usually used in eating raw.In recent years, with the continuous improvement of people's living standards and nutrition,
The enhancing of health care consciousness, the demand to beverage wine also change correspondingly.But the kinds of organic acids in strawberry is relatively simple, citric acid
It has comparative advantage.Therefore, simply applying the made strawberry wine of production technology of strawberry wine, there are problems, are especially in the presence of
The quality defect that tart flavour is prominent, mouthfeel is thin, pleasant impression is insufficient, fruity is thin, it is difficult to meet the requirement of strawberry wine commercialization, consumption
The more difficult receiving of person.
Summary of the invention
To solve the quality defect that current strawberry wine tart flavour is prominent, mouthfeel is thin, pleasant impression is insufficient, fruity is thin, the present invention
Provide a kind of preparation method of hot submersion method sweet tea type strawberry wine
The invention is realized by the following technical scheme:
A kind of preparation method of hot submersion method sweet tea type strawberry wine, the following steps are included:
(1) cleaning and sterilizing: the cleaning and sterilizing of round and equipment；
(2) raw material pulping: carrying out artificial separation after strawberry harvesting, rejects mildew, rotten strawberry fruit, after crushing, juice slag
It separates and strawberry slurry is made, 0.25 ‰ pectinase treatment strawberry slurry is added；
(3) hot submersion: based on fresh strawberry raw material weight, being added 1.5 times of boiling water, its temperature is made to reach 60 ~ 70 DEG C, impregnates 5 ~ 60
Min is separated through juice slag, and strawberry slurry is made.Based on strawberry slurry weight, add 20% white granulated sugar (sucrose), stirring makes sugared sufficiently molten
Solution；
(4) ingredient is deployed: it is cooled to room temperature to strawberry slurry, based on strawberry fresh weight, and the citric acid (food-grade) of addition 1 ‰, 1.5 ‰
Lactic acid (food-grade), 0.2 ‰ malic acid (food-grade), 0.3 ‰ tannic acid (food-grade), Nutrious fermented auxiliary agent are sufficiently stirred.It presses
Strawberry starches poidometer, the active dry yeast of inoculation 0.2 ‰；
(5) main fermentation: fermentation temperature is controlled at 20 ~ 25 DEG C, daily stirring 2 times, lord ferment period 6 ~ 7 days；
(6) post-fermentation: by fermentation liquid coarse filtration, filtrate squeezes into another fermentor through sterilization processing, adds fermentation bung, water seal with
Completely cut off air；
(7) clarify: after post-fermentation stops, 1% bentonite of addition clarifies wine body or clarifies wine body naturally by tank switching；
(8) filling and ageing: after the clarification of wine body, progress is filling, and seals bottle.It is then inverted room temperature ageing 3 ~ 6 months, system
It obtains finished product and according to circumstances carries out pasteurize processing to the finished wine of ageing before factory.
Further, ingredient subscription described in step (4) is that addition numerous food grade is auxiliary in strawberry slurry after dilution
Expect, food-grade citric acid, food-grade malic acid, the food-grade cream of appropriate ratio are added in strawberry slurry specially after dilution
Acid, food-grade tannin, food-grade white granulated sugar it is one or more.
Beneficial effects of the present invention:
It is easy to operate, make strawberry wine that strawberry wine can be made to increase production 15% or so under the conditions of identical strawberry dosage, and protect to greatest extent
The original color of strawberry and fragrance are stayed, while can effectively solve strawberry wine mouthfeel meta-acid, wine body is boring, and the insufficient quality of pleasant impression lacks
It falls into.The sugar content of strawberry juice can be improved in hot submersion technique before fermenting, and reduces acid content, improves the quality of strawberry raw material；Strawberry warp
Before fermenting after hot submersion processing, alcoholic fermentation is normal, and fermentation time reduction；The fresh strawberry wine of acquisition is darker, tannin
Content is higher, and structure sense is strong, and total phenol content significantly improves.Using hot submersion before fermenting, it is ensured that alcoholic fermentation is gone on smoothly
And good new fresh and sweet type strawberry wine can be produced.The quality of the poor strawberry wine of material quality, product quality can be improved
A class is improved, selling price can also increase accordingly.Furthermore the new fresh and sweet type strawberry wine of technique production can be sold ahead of time
It sells, reduces the administration fee of product, there is very high promotional value.
The present invention has the advantage that compared with prior art
Traditional strawberry vinic acid volatilization processing mostly uses greatly sulfur dioxide treatment method.Although sulfur dioxide has in strawberry wine production
Multiple functions, be mainly shown as sterilization, it is anti-oxidant the effects of.But sulfur dioxide improper use not only affects the wind of strawberry wine
Taste, and also will affect the health of human body.And hot submersion technique is not at sulfur dioxide before the fermentation that the present invention carries out
Reason, alcoholic fermentation is normal, and the volatile acid of generation is lower than national standard.It is therefore believed that if with preceding hot submersion technique of fermenting
Red strawberry wine is made, sulfur dioxide treatment can not be carried out to raw material, to reduce sulfur dioxide in strawberry wine brewing process
Use link.Simple and easy, easy to operate, cost reduces, nontoxic.
Specific embodiment
As described below is only presently preferred embodiments of the present invention, is not intended to limit the scope of the present invention.
Embodiment 1
(1) cleaning and sterilizing: the cleaning and sterilizing of round and equipment；
(2) raw material pulping: carrying out artificial separation after strawberry harvesting, rejects mildew, rotten strawberry fruit, after crushing, juice slag
It separates and strawberry slurry is made, 0.25 ‰ pectinase treatment strawberry slurry is added；
(3) hot submersion: based on fresh strawberry raw material weight, being added 1.5 times of boiling water, its temperature is made to reach 60 DEG C, impregnates 10min, warp
Strawberry slurry is made in the separation of juice slag.Based on strawberry slurry weight, add 20% white granulated sugar (sucrose), stirring makes sugared sufficiently dissolution；
(4) ingredient is deployed: it is cooled to room temperature to strawberry slurry, based on strawberry fresh weight, and the citric acid (food-grade) of addition 1 ‰, 1.5 ‰
Lactic acid (food-grade), 0.2 ‰ malic acid (food-grade), 0.3 ‰ tannic acid (food-grade), Nutrious fermented auxiliary agent are sufficiently stirred.It presses
Strawberry starches poidometer, the active dry yeast of inoculation 0.2 ‰；
(5) main fermentation: fermentation temperature is controlled at 25 DEG C, daily stirring 2 times, lord ferment period 7 days；
(6) post-fermentation: by fermentation liquid coarse filtration, filtrate squeezes into another fermentor through sterilization processing, adds fermentation bung, water seal with
Completely cut off air；
(7) clarify: after post-fermentation stops, 1% bentonite of addition clarifies wine body or clarifies wine body naturally by tank switching；
(8) filling and ageing: after the clarification of wine body, progress is filling, and seals bottle.It is then inverted room temperature ageing 3 months, is made
Finished product according to circumstances carries out pasteurize processing to the finished wine of ageing before factory.
Further, ingredient subscription described in step (4) is that addition numerous food grade is auxiliary in strawberry slurry after dilution
Expect, food-grade citric acid, food-grade malic acid, the food-grade cream of appropriate ratio are added in strawberry slurry specially after dilution
Acid, food-grade tannin, food-grade white granulated sugar it is one or more.
Embodiment 2
(1) cleaning and sterilizing: the cleaning and sterilizing of round and equipment；
(2) raw material pulping: carrying out artificial separation after strawberry harvesting, rejects mildew, rotten strawberry fruit, after crushing, juice slag
It separates and strawberry slurry is made, 0.25 ‰ pectinase treatment strawberry slurry is added；
(3) hot submersion: based on fresh strawberry raw material weight, being added 1.5 times of boiling water, its temperature is made to reach 70 DEG C, impregnates 10min, warp
Strawberry slurry is made in the separation of juice slag.Based on strawberry slurry weight, add 20% white granulated sugar (sucrose), stirring makes sugared sufficiently dissolution；
(4) ingredient is deployed: it is cooled to room temperature to strawberry slurry, based on strawberry fresh weight, and the citric acid (food-grade) of addition 1 ‰, 1.5 ‰
Lactic acid (food-grade), 0.2 ‰ malic acid (food-grade), 0.3 ‰ tannic acid (food-grade), Nutrious fermented auxiliary agent are sufficiently stirred.It presses
Strawberry starches poidometer, the active dry yeast of inoculation 0.2 ‰；
(5) main fermentation: fermentation temperature is controlled at 25 DEG C, daily stirring 2 times, lord ferment period 7 days；
(6) post-fermentation: by fermentation liquid coarse filtration, filtrate squeezes into another fermentor through sterilization processing, adds fermentation bung, water seal with
Completely cut off air；
(7) clarify: after post-fermentation stops, 1% bentonite of addition clarifies wine body or clarifies wine body naturally by tank switching；
(8) filling and ageing: after the clarification of wine body, progress is filling, and seals bottle.It is then inverted room temperature ageing 3 months, is made
Finished product according to circumstances carries out pasteurize processing to the finished wine of ageing before factory.
Further, ingredient subscription described in step (4) is that addition numerous food grade is auxiliary in strawberry slurry after dilution
Expect, food-grade citric acid, food-grade malic acid, the food-grade cream of appropriate ratio are added in strawberry slurry specially after dilution
Acid, food-grade tannin, food-grade white granulated sugar it is one or more.
Comparative example 1
This comparative example compared with Example 1, during the preparation process, saves hot submersion step, method and step in addition to this is all the same.
Comparative example 2
This comparative example compared with Example 2, during the preparation process, saves hot submersion step, using sulfur dioxide treatment, in addition to this
Method and step it is all the same.
Table 1: the sensory effects of embodiment and comparative example strawberry method for preparing medicated wine
Table 2: the physical and chemical index of embodiment and comparative example strawberry method for preparing medicated wine
Table 3: the microbiological indicator of embodiment and comparative example strawberry method for preparing medicated wine
Table 1, table 2, table 3 the result shows that, the preparation method of the hot submersion method sweet tea type strawberry wine of embodiment can not have in other indexs
Under the premise of big variation, sugared content is promoted, reduces acid content.Compared with without the processing of hot submersion method and using sulfur dioxide treatment
Strawberry wine has a clear superiority, and is presented as the fragrance of higher sugar content, lower acid value and mellow balance, and taste is soft, alcohol
Thick coordination, sour and sweet palatability, plentiful gracefulness mouthfeel.Illustrate the preparation method tool of hot submersion method sweet tea type strawberry wine provided by the invention
There is preparation effect well.
Claims (3)
1. a kind of preparation method of hot submersion method sweet tea type strawberry wine, which comprises the following steps:
(1) cleaning and sterilizing: the cleaning and sterilizing of round and equipment；
(2) raw material pulping: carrying out artificial separation after strawberry harvesting, rejects mildew, rotten strawberry fruit, after crushing, juice slag
It separates and strawberry slurry is made, 0.25 ‰ pectinase treatment strawberry slurry is added；
(3) hot submersion: based on fresh strawberry raw material weight, being added 1.5 times of boiling water, its temperature is made to reach 60 ~ 70 DEG C, impregnates 5 ~ 60
Min is separated through juice slag, and strawberry slurry is made.Based on strawberry slurry weight, add 20% white granulated sugar (sucrose), stirring makes sugared sufficiently molten
Solution；
(4) ingredient is deployed: it is cooled to room temperature to strawberry slurry, based on strawberry fresh weight, and the citric acid (food-grade) of addition 1 ‰, 1.5 ‰
Lactic acid (food-grade), 0.2 ‰ malic acid (food-grade), 0.3 ‰ tannic acid (food-grade), Nutrious fermented auxiliary agent are sufficiently stirred.It presses
Strawberry starches poidometer, the active dry yeast of inoculation 0.2 ‰；
(5) main fermentation: fermentation temperature is controlled at 20 ~ 25 DEG C, daily stirring 2 times, lord ferment period 6 ~ 7 days；
(6) post-fermentation: by fermentation liquid coarse filtration, filtrate squeezes into another fermentor through sterilization processing, adds fermentation bung, water seal with
Completely cut off air；
(7) clarify: after post-fermentation stops, 1% bentonite of addition clarifies wine body or clarifies wine body naturally by tank switching；
(8) filling and ageing: after the clarification of wine body, progress is filling, and seals bottle.It is then inverted room temperature ageing 3 ~ 6 months, system
It obtains finished product and according to circumstances carries out pasteurize processing to the finished wine of ageing before factory.
2. a kind of preparation method of hot submersion method sweet tea type strawberry wine according to claim 1, which is characterized in that it is described at
Divide food-grade citric acid, food-grade malic acid, food grade lactic acid, the food-grade list for being allocated as that appropriate ratio is added in strawberry is starched
Rather, food-grade white granulated sugar is one or more.
3. a kind of preparation method of hot submersion method sweet tea type strawberry wine according to claim 1, which is characterized in that the institute
Stating sweet tea type strawberry wine is, sugar content is greater than 12%, the strawberry wine made after fermented, and in the colourless transparent glass of 17 cm of diameter
It is in ruby red in bottle, the deep amber color in 8.5 cm colourless transparent glass bottle of diameter, in the colorless and transparent glass of 4 cm of diameter
In amber in glass bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810848911.8A CN109022192A (en) | 2018-07-28 | 2018-07-28 | A kind of preparation method of hot submersion method sweet tea type strawberry wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810848911.8A CN109022192A (en) | 2018-07-28 | 2018-07-28 | A kind of preparation method of hot submersion method sweet tea type strawberry wine |
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| CN109022192A true CN109022192A (en) | 2018-12-18 |
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| CN201810848911.8A Withdrawn CN109022192A (en) | 2018-07-28 | 2018-07-28 | A kind of preparation method of hot submersion method sweet tea type strawberry wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971591A (en) * | 2019-05-16 | 2019-07-05 | 李松 | A kind of strawberry wine and preparation method thereof |
| CN111647482A (en) * | 2020-05-09 | 2020-09-11 | 阜阳师范大学 | Process for producing dry peach red strawberry wine by adopting dilution and deacidification method |
| CN111647481A (en) * | 2020-05-09 | 2020-09-11 | 阜阳师范大学 | Sweet strawberry wine production process capable of efficiently reducing sour taste of strawberry wine |
-
2018
- 2018-07-28 CN CN201810848911.8A patent/CN109022192A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971591A (en) * | 2019-05-16 | 2019-07-05 | 李松 | A kind of strawberry wine and preparation method thereof |
| CN111647482A (en) * | 2020-05-09 | 2020-09-11 | 阜阳师范大学 | Process for producing dry peach red strawberry wine by adopting dilution and deacidification method |
| CN111647481A (en) * | 2020-05-09 | 2020-09-11 | 阜阳师范大学 | Sweet strawberry wine production process capable of efficiently reducing sour taste of strawberry wine |
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Application publication date: 20181218 |