CN109234119A - A kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine - Google Patents
A kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine Download PDFInfo
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- CN109234119A CN109234119A CN201811276505.5A CN201811276505A CN109234119A CN 109234119 A CN109234119 A CN 109234119A CN 201811276505 A CN201811276505 A CN 201811276505A CN 109234119 A CN109234119 A CN 109234119A
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- rosa roxburghii
- roxburghii tratt
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 145
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 145
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 50
- 235000014101 wine Nutrition 0.000 claims abstract description 40
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- 241000220317 Rosa Species 0.000 claims description 8
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- 244000269722 Thea sinensis Species 0.000 claims description 7
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- 108010059892 Cellulase Proteins 0.000 claims description 6
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- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- OTMKLLGULDKXFS-UHFFFAOYSA-N Roxburic acid Natural products C1C(O)C(O)C(C)(C)C2CC(O)C3(C)C4(C)CCC5(C(O)=O)CCC(C)C(O)(C)C5C4=CCC3C21C OTMKLLGULDKXFS-UHFFFAOYSA-N 0.000 description 1
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- 239000011149 active material Substances 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 238000003306 harvesting Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
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Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Abstract
The present invention relates to brewing fruit wine technical fields, more particularly to a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine, Rosa roxburghii Tratt fresh fruit is first subjected to dipping pretreatment using the mixed liquor of special enzyme liquid and clear water, then Rosa roxburghii Tratt dried fruit is made as liquor-making raw material, the Rosa roxburghii Tratt dried fruit is successively by crushing, clarifying treatment, after enzymolysis step, it adjusts to Initial sugar concentration 230-250g/L and pH3.8-4.2, it is fermented with this condition using optimum Angel active dry yeast, and strict control fermentation condition, finally use crosslinked polyvinylpyrrolidone, compound clarifier made of gelatin and chitosan compounding is handled, the Rosa roxburghii Tratt fruit wine finally brewed is in good taste, there is no bitter taste, and wine body colour pool is in light brown, it clarifies bright, stability is good, greatly improve the quality of Rosa roxburghii Tratt fruit wine.
Description
Technical field
The present invention relates to brewing fruit wine technical fields, and in particular to a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine.
Background technique
Rosa roxburghii Tratt belongs to rose, and fruit sweetness is tasty and refreshing, has unique fragrance.Rosa roxburghii Tratt is rich in vitamin C, super oxygen
The microelement of more than the ten kinds of needed by human body such as mutase SOD, carrotene, organic acid also has weight containing many in fruit of Grossularia burejensis Berger
The substance of physiological activity is wanted, active material isolated from Rosa roxburghii Tratt has at present: protocatechuic acid, roxburic acid, Euscaphicoside etc.,
Mainly organic acid, flavonoids, triterpene compound.It delays senescence, prevention and treatment diabetes, improve it has been investigated that Rosa roxburghii Tratt has
A variety of pharmacology such as immunity of organism, antiatherosclerosis, cancer-resisting, raising fecundity, anti-inflammatory and antalgic, removing toxic substances, calmness are made
With, therefore Rosa roxburghii Tratt has extraordinary development and application prospect.
As health-care efficacy of the people to food is increasingly paid attention to, the culture of drinking of Chinese is also gradually becoming
Change, drinks consumption is gradually excessive to the fruit wine of low, nutritious health value from high wine.Rosa roxburghii Tratt fruit wine belongs to fermented wine
One kind, the alcoholic strength of Rosa roxburghii Tratt fermented wine is low, remains original nutriment in fruit, has the battalion more increased than Spirit
Value is supported, is had and is adjusted human metabolism, promotes the health-care effects such as microcirculation.However, the complicated component of fermented wine, when fermentation
Between, the factors such as temperature will affect the stability of wine body, cause to precipitate, these deposits are harmless, but its serious shadow
The exterior quality of fruit wine has been rung, and the material composition of flavor and fruit wine has been had some impact on.Existing Rosa roxburghii Tratt fruit wine is being deposited
It being easy to generate muddiness during storage, clarity is poor, wine and women-sensual pursuits, mouthfeel and stability caused greatly to influence, thus limit
The application of Rosa roxburghii Tratt fruit wine；On the other hand, during Single Roxburgh Rose Fruit fermented glutinous rice system, attenuation degree is difficult to control, to cause Single Roxburgh Rose Fruit
The alcoholic strength of wine, the control of residual sugar amount are bad, and bitter taste is heavier in mouthfeel.Such as application publication number is CN103555514A's
Chinese invention patent discloses a kind of Seedless spiny pear fruit wine and preparation method thereof, and this method is dry, pure with seedless roxburgh rose, white grape
Water purification, rock sugar, active saccharomyces bayanus etc. are raw material, carry out alcoholic fermentation, are suitable for the activity of cereal material fermentation due to using
Saccharomyces bayanus, therefore be applied in the fermentation of Seedless spiny pear fruit wine, ferment control is bad, causes mouthfeel bitterness, the flavor of Rosa roxburghii Tratt fruit wine
It is poor, and additive is more；In addition, existing Rosa roxburghii Tratt fruit wine uses fresh fruit to make mostly, due to the harvest time of fruit of Grossularia burejensis Berger
Less than 30 days, the fresh fruit supply phase was short, is not easy to transport and store, and fresh fruit, without advanced treating, the Rosa roxburghii Tratt fruit wine being made to holds
It is easily spoiled rotten, demand of the people to the thorn pear wine of high-quality cannot be reached.Problems above limits Rosa roxburghii Tratt fruit wine industry
Development and market expansion.
Summary of the invention
It is an object of the invention to provide that a kind of clarification of wine and women-sensual pursuits is bright, stability is good simultaneously aiming at the shortcomings in the prior art
And fermented wine precision is controlled, the preparation method of high-quality Rosa roxburghii Tratt fruit wine in good taste.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine is provided, comprising the following steps:
Step a, Rosa roxburghii Tratt fresh fruit is put in after being soaked for a period of time in the mixed liquor of enzyme liquid and clear water, rinsed with clear water,
It dries, then Rosa roxburghii Tratt is splitted, deseeding and is cleaned out, by sunning, obtain Rosa roxburghii Tratt dried fruit；
Step b, Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator and is crushed, obtain Rosa roxburghii Tratt fruit powder；
Step c, appropriate amounts of sterilized water is added into Rosa roxburghii Tratt fruit powder, after mixing evenly, addition mass concentration is 0.05-0.15%
Potassium metabisulfite and mass concentration be 0.4-0.6% citric acid, add mass concentration be 0.1-0.2% it is compound
Enzyme digests 30-60min at 45-55 DEG C, obtains Blackthorn pear fruit-juice after filtering；
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 230-250g/L, and adjusting pH is 3.8-
4.2, Blackthorn pear fruit-juice adjusted is placed in 4-10 DEG C of low temperature environment and is stood more than for 24 hours, then filtering removal precipitating, obtains
Rosa roxburghii Tratt pulp is saved into vial, spare；Initial sugar concentration is controlled in the step in 230-250g/L, prepared Rosa roxburghii Tratt
The taste and flavor of fruit wine is best.This is because alcoholic strength is gradually increased, residual sugar content with the increase of fermentation Initial sugar concentration
Also relative increase.When the Initial sugar concentration that ferments is higher, the osmotic pressure of fermentation liquid be will increase, and then inhibit the growth of saccharomycete numerous
Grow, when extending the growth adaptation phase of saccharomycete, for the alcoholic fermentation of Rosa roxburghii Tratt fruit wine be it is unfavorable, cause alcoholic strength to be difficult to
Rise, residual sugar amount but increases always, and Initial sugar concentration is too high means that added white sugar amount increases when sugar addition, sends out
The fruity of fruit wine also will receive influence after ferment, while fruit wine too sweet tea also will affect the mouthfeel and flavor of Rosa roxburghii Tratt fruit wine.
Step e, suitable Angel active dry yeast is weighed, is added in the 8-12 times of aseptic aqueous solution containing glucose, it is light to shake
So that thallus is scatter, bacterium solution is then placed in 34-37 DEG C of heat preservation 20-30min, during which every 8-10min oscillation is primary, until generating big
It measures bubble and stops culture, obtain expanding the yeast liquid after culture；
Step f, a certain amount of yeast liquid is accessed into Rosa roxburghii Tratt pulp made from step d, covers 5-7 layers of gauze in 24-
Alcoholic fermentation is carried out in 26 DEG C of constant incubator, takes on glass stopper, fermentation time 7- to the foam decline in wine liquid
Schlempe is carried out coarse filtration after fermentation by 9d, obtains primary fermentation liquid；Then in 24-26 DEG C of progress secondary fermentation, fermentation time is
25-35d after secondary fermentation, using filtering with microporous membrane, carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine；
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By thorn
The mass percent of pears former wine calculates, the compound clarifier be by 0.03-0.06% crosslinked polyvinylpyrrolidone,
The gelatin of 0.05-0.08% and the chitosan of 0.02-0.04% compound.
In above-mentioned technical proposal, in the mixed liquor of the step a, the mass ratio of enzyme liquid and clear water is 1:(90-110),
Soaking time is 30-40min.
In above-mentioned technical proposal, the enzyme liquid the preparation method comprises the following steps: by weight, take shaddock ped it is broken cut 75-85 parts, it is red
15-25 parts sugared, 8-12 parts of brown sugar, 2-4 parts of honey, 8-12 parts of fragrant citrus pericarp, 3-8 parts of orange peel, 2-4 parts of tea seed, grapefruit flower 0.5-
1.5 parts, 0.3-0.8 parts of shaddock leaf, 0.3-0.8 parts of rose and 800-1200 parts of pure water are packed into sealing after mixing and hold
Then device is filtered through spontaneous fermentation 1-3, obtain enzyme liquid.
In above-mentioned technical proposal, in step c, the complex enzyme is formed by pectase and cellulase compounding.
In above-mentioned technical proposal, in step c, the mass ratio of Rosa roxburghii Tratt fruit powder and sterile water is (75-90): 1000.
In above-mentioned technical proposal, in step e, the Angel active dry yeast is model BV818 and/or RV171, dosage
For the 0.04-0.06% for accounting for Rosa roxburghii Tratt pulp gross mass.
In above-mentioned technical proposal, in step e, the mass percent of glucose is in the aseptic aqueous solution containing glucose
3-5%.
In above-mentioned technical proposal, in step f, the dosage of yeast liquid is the 4-6% of Rosa roxburghii Tratt pulp total volume.Through inventor
The metabolite of experiment discovery, the substances such as fragrance caused by yeast self-characteristic causes to ferment and different yeast has
Difference, to influence mouthfeel.And above-mentioned model BV818 and/or RV171 Angel active dry yeast are used, and control its dosage, energy
It is enough preferably to control fermentation process, make alcoholic strength, residual sugar amount in suitable degree, and then reduce the bitter taste of Rosa roxburghii Tratt fruit wine, wind
Taste is more preferable.
In above-mentioned technical proposal, in step f, the diameter of miillpore filter is 0.4-0.5 μm.
In above-mentioned technical proposal, in step g, by Rosa roxburghii Tratt former wine mass percent calculate, the compound clarifier be by
0.04% crosslinked polyvinylpyrrolidone, 0.06% gelatin and 0.022% chitosan compound.The compound clarifier
Addition to the flavor effect very little of Rosa roxburghii Tratt fruit wine, and fruit wine color, appearance can be improved, fruit wine is made to clarify bright, stability
It is good.
Beneficial effects of the present invention:
The preparation method of a kind of high-quality Rosa roxburghii Tratt fruit wine of the invention, first by Rosa roxburghii Tratt fresh fruit using special enzyme liquid and clear
The mixed liquor of water carries out dipping pretreatment, Rosa roxburghii Tratt dried fruit is then made as liquor-making raw material, the Rosa roxburghii Tratt dried fruit successively by crushing,
After clarifying treatment, enzymolysis step, adjust to Initial sugar concentration 230-250g/L and pH3.8-4.2, use is most suitable with this condition
Suitable Angel active dry yeast ferments, and strict control fermentation condition, finally uses crosslinked polyvinylpyrrolidone, gelatin
It is handled with compound clarifier made of chitosan compounding, is acted synergistically by above step, finally obtain high-quality Rosa roxburghii Tratt
Fruit wine.Compared with prior art, the invention has the following advantages that
(1) present invention using the Single Roxburgh Rose Fruit that dries it is drying at fruit powder as raw material, be easy to transport and deposit compared to Rosa roxburghii Tratt fresh fruit
Storage is not susceptible to rotten and impacts to the flavor of fruit wine, and before Rosa roxburghii Tratt dried fruit is made in Rosa roxburghii Tratt fresh fruit, using special
The mixed liquor of enzyme liquid and clear water carries out dipping pretreatment to Rosa roxburghii Tratt fresh fruit, which is to pass through spontaneous fermentation by various pomaces
And be made, a large amount of organized enzymes are rich in, pesticide residue, bacterium, worm's ovum, the virus etc. on Rosa roxburghii Tratt fresh fruit can be completely removed, and
Guarantee that the Single Roxburgh Rose Fruit wine of subsequent brewing has natural, pollution-free, non-stimulated quality；
(2) in preparation process of the invention, sterilization and clarifying treatment are first carried out using potassium metabisulfite and citric acid, then
It is digested with complex enzyme, and initial pol is adjusted to 230-250g/L, pH 3.8-4.2, with this condition, use is most suitable
Suitable Angel active dry yeast first passes through activation will ferment in the yeast liquid access Rosa roxburghii Tratt pulp of activation again, and control ferment
The dosage of female bacterium solution accounts for the 4-6% of Rosa roxburghii Tratt pulp total volume, fermentation time 7-9d；Pass through the synergistic effect of above each step, energy
Enough alcoholic strengths for controlling fruit wine well, residual sugar amount, are finally further made again by the processing of special compound clarifier
Rosa roxburghii Tratt fruit wine it is in good taste, without bitter taste, and wine body colour pool is in light brown, clarifies bright, and stability is good, greatly improves
The quality of Rosa roxburghii Tratt fruit wine preferably meets the needs of people are to high-quality Rosa roxburghii Tratt fruit wine；
(3) preparation process of the present invention is simple, easily controllable, and raw material sources are wide, convenient for storage and transport, is conducive to scale
Production and application.
Specific embodiment
The invention will be further described with the following Examples.
Embodiment 1:
A kind of high-quality Rosa roxburghii Tratt fruit wine of the present embodiment, is prepared using following steps:
Step a, by Rosa roxburghii Tratt fresh fruit be put in enzyme liquid and clear water according to mass ratio be 1:90 mixed liquor in impregnate 40min
Afterwards, with clear water rinsing, dry, then Rosa roxburghii Tratt is splitted, deseeding and is cleaned out, by sunning, obtains Rosa roxburghii Tratt dried fruit；The step
In, the preparation method of enzyme liquid is:
By weight, take shaddock ped is broken to cut 82 parts, 22 parts of brown sugar, 11 parts of brown sugar, 3 parts of honey, 11 parts of fragrant citrus pericarp, orange peel
6 parts, 3 parts of tea seed, 1.2 parts of grapefruit flower, 0.6 part of shaddock leaf, 0.3 part of rose and 900 parts of pure water, are packed into close after mixing
Container is sealed through spontaneous fermentation 3 years, then filters, obtains enzyme liquid.
Rapid b, it Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator crushes, obtain Rosa roxburghii Tratt fruit powder.
Step c, it is added sterile water into Rosa roxburghii Tratt fruit powder, the mass ratio of Rosa roxburghii Tratt fruit powder and sterile water is 75:1000, and stirring is equal
After even, the potassium metabisulfite that mass concentration is 0.12% and the citric acid that mass concentration is 0.5% is added, plays sterilization, clarification
Effect adds pectase and 0.1% cellulase that mass concentration is 0.05%, 40min is digested at 50 DEG C, after filtering
To Blackthorn pear fruit-juice.
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 240g/L, and adjusting pH is 4.0, will be adjusted
Blackthorn pear fruit-juice after whole is placed in 6 DEG C of low temperature environment and stands more than for 24 hours, and then filtering removal precipitating, obtains Rosa roxburghii Tratt pulp, protects
It deposits into vial, it is spare.
Step e, the model BV818 Angel active dry yeast for accounting for Rosa roxburghii Tratt pulp gross mass 0.05% is weighed, 10 times of matter are added
It measures in the aseptic aqueous solution containing glucose that concentration is 4%, light shake makes thallus scatter, and bacterium solution is then placed in 35 DEG C of heat preservations
25min, during which every 10min oscillation is primary, until generating a large amount of bubbles stops culture, obtains expanding the yeast liquid after culture.
Step f, into Rosa roxburghii Tratt pulp made from step d, access accounts for the yeast liquid of Rosa roxburghii Tratt pulp total volume 5%, covers 6
Layer gauze carries out alcoholic fermentation in 25 DEG C of constant incubator, takes on glass stopper to the foam decline in wine liquid, ferments
Time is 8d, and schlempe is carried out coarse filtration after fermentation, obtains primary fermentation liquid；Then in 25 DEG C of progress secondary fermentations, fermentation
Between be 32d, after secondary fermentation, use diameter for 0.5 μm of filtering with microporous membrane, impurity and bacterium removed, extension fruit
The wine shelf-life carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine.
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By thorn
The mass percent of pears former wine calculates, the compound clarifier be by 0.04% crosslinked polyvinylpyrrolidone, 0.06%
Gelatin and 0.02% chitosan compound
Embodiment 2:
A kind of high-quality Rosa roxburghii Tratt fruit wine of the present embodiment, is prepared using following steps:
Step a, by Rosa roxburghii Tratt fresh fruit be put in enzyme liquid and clear water according to mass ratio be 1:110 mixed liquor in impregnate 35min
Afterwards, with clear water rinsing, dry, then Rosa roxburghii Tratt is splitted, deseeding and is cleaned out, by sunning, obtains Rosa roxburghii Tratt dried fruit；The step
In, the preparation method of enzyme liquid is:
By weight, take shaddock ped is broken to cut 80 parts, 20 parts of brown sugar, 10 parts of brown sugar, 3 parts of honey, 10 parts of fragrant citrus pericarp, orange peel
5 parts, 3 parts of tea seed, 0.5 part of grapefruit flower, 0.8 part of shaddock leaf, 0.8 part of rose and 1000 parts of pure water, are packed into after mixing
Then sealing container is filtered through spontaneous fermentation a year and a half, obtain enzyme liquid.
Rapid b, it Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator crushes, obtain Rosa roxburghii Tratt fruit powder.
Step c, it is added sterile water into Rosa roxburghii Tratt fruit powder, the mass ratio of Rosa roxburghii Tratt fruit powder and sterile water is 90:1000, and stirring is equal
After even, the potassium metabisulfite that mass concentration is 0.05% and the citric acid that mass concentration is 0.4% is added, plays sterilization, clarification
Effect adds pectase and 0.05% cellulase that mass concentration is 0.15%, 60min is digested at 45 DEG C, after filtering
Obtain Blackthorn pear fruit-juice.
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 230g/L, and adjusting pH is 4.2, will be adjusted
Blackthorn pear fruit-juice after whole is placed in 4 DEG C of low temperature environment and stands more than for 24 hours, and then filtering removal precipitating, obtains Rosa roxburghii Tratt pulp, protects
It deposits into vial, it is spare.
Step e, the model BV818 for accounting for Rosa roxburghii Tratt pulp gross mass 0.02% and 0.02% model RV171 Angel activity are weighed
Dry ferment is added in the aseptic aqueous solution containing glucose that 11 times of mass concentrations are 4.5%, and light shake makes thallus scatter, then
Bacterium solution is placed in 34 DEG C of heat preservation 30min, during which every 8min oscillation is primary, until generating a large amount of bubbles stops culture, is expanded
Yeast liquid after culture.
Step f, into Rosa roxburghii Tratt pulp made from step d, access accounts for the yeast liquid of Rosa roxburghii Tratt pulp total volume 5%, covers 5
Layer gauze carries out alcoholic fermentation in 26 DEG C of constant incubator, takes on glass stopper to the foam decline in wine liquid, ferments
Time is 7d, and schlempe is carried out coarse filtration after fermentation, obtains primary fermentation liquid；Then in 26 DEG C of progress secondary fermentations, fermentation
Between be 28d, after secondary fermentation, use diameter for 0.4 μm of filtering with microporous membrane, impurity and bacterium removed, extension fruit
The wine shelf-life carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine.
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By thorn
The mass percent of pears former wine calculates, the compound clarifier be by 0.06% crosslinked polyvinylpyrrolidone, 0.07%
Gelatin and 0.02% chitosan compound.
Embodiment 3:
A kind of high-quality Rosa roxburghii Tratt fruit wine of the present embodiment, is prepared using following steps:
Step a, by Rosa roxburghii Tratt fresh fruit be put in enzyme liquid and clear water according to mass ratio be 1:100 mixed liquor in impregnate 40min
Afterwards, with clear water rinsing, dry, then Rosa roxburghii Tratt is splitted, deseeding and is cleaned out, by sunning, obtains Rosa roxburghii Tratt dried fruit；The step
In, the preparation method of enzyme liquid is:
By weight, take shaddock ped is broken to cut 85 parts, 25 parts of brown sugar, 12 parts of brown sugar, 4 parts of honey, 12 parts of fragrant citrus pericarp, orange peel
8 parts, 4 parts of tea seed, 1.5 parts of grapefruit flower, 0.8 part of shaddock leaf, 0.8 part of rose and 1200 parts of pure water, are packed into after mixing
Then sealing container filtered through spontaneous fermentation 2 years, and obtained enzyme liquid.
Rapid b, it Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator crushes, obtain Rosa roxburghii Tratt fruit powder.
Step c, it is added sterile water into Rosa roxburghii Tratt fruit powder, the mass ratio of Rosa roxburghii Tratt fruit powder and sterile water is 80:1000, and stirring is equal
After even, the potassium metabisulfite that mass concentration is 0.15% and the citric acid that mass concentration is 0.6% is added, plays sterilization, clarification
Effect adds pectase and 0.06% cellulase that mass concentration is 0.04%, 30min is digested at 55 DEG C, after filtering
Obtain Blackthorn pear fruit-juice.
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 250g/L, and adjusting pH is 3.8, will be adjusted
Blackthorn pear fruit-juice after whole is placed in 10 DEG C of low temperature environment and stands more than for 24 hours, and then filtering removal precipitating, obtains Rosa roxburghii Tratt pulp,
It saves into vial, it is spare.
Step e, the model RV171 Angel active dry yeast for accounting for Rosa roxburghii Tratt pulp gross mass 0.06% is weighed, 8 times of quality are added
In the aseptic aqueous solution containing glucose that concentration is 5%, light shake makes thallus scatter, and bacterium solution is then placed in 36 DEG C of heat preservations
23min, during which every 9min oscillation is primary, until generating a large amount of bubbles stops culture, obtains expanding the yeast liquid after culture.
Step f, the yeast liquid that Rosa roxburghii Tratt pulp total volume 4% is accounted for into Rosa roxburghii Tratt pulp made from step d covers 5 layers of yarn
It is distributed in 24 DEG C of constant incubator and carries out alcoholic fermentation, take on glass stopper, fermentation time to the foam decline in wine liquid
For 7d, schlempe is subjected to coarse filtration after fermentation, obtains primary fermentation liquid；Then in 24 DEG C of progress secondary fermentations, fermentation time is
25d after secondary fermentation, uses diameter for 0.4 μm of filtering with microporous membrane, and impurity and bacterium are removed, and extends fruit wine and protects
The matter phase carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine.
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By thorn
The mass percent of pears former wine calculates, the compound clarifier be by 0.05% crosslinked polyvinylpyrrolidone, 0.08%
Gelatin and 0.03% chitosan compound.
Embodiment 4:
A kind of high-quality Rosa roxburghii Tratt fruit wine of the present embodiment, is prepared using following steps:
Step a, by Rosa roxburghii Tratt fresh fruit be put in enzyme liquid and clear water according to mass ratio be 1:95 mixed liquor in impregnate 30min
Afterwards, with clear water rinsing, dry, then Rosa roxburghii Tratt is splitted, deseeding and is cleaned out, by sunning, obtains Rosa roxburghii Tratt dried fruit；The step
In, the preparation method of enzyme liquid is:
By weight, take shaddock ped is broken to cut 75 parts, 15 parts of brown sugar, 8 parts of brown sugar, 2 parts of honey, 8 parts of fragrant citrus pericarp, orange peel 3
Part, 2 parts of tea seed, 1 part of grapefruit flower, 0.5 part of shaddock leaf, 0.3 part of rose and 800 parts of pure water are packed into sealing after mixing
Then container filtered through spontaneous fermentation 1 year, and obtained enzyme liquid.
Rapid b, it Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator crushes, obtain Rosa roxburghii Tratt fruit powder.
Step c, it is added sterile water into Rosa roxburghii Tratt fruit powder, the mass ratio of Rosa roxburghii Tratt fruit powder and sterile water is 85:1000, and stirring is equal
After even, the potassium metabisulfite that mass concentration is 0.08% and the citric acid that mass concentration is 0.5% is added, plays sterilization, clarification
Effect adds pectase and 0.08% cellulase that mass concentration is 0.1%, 50min is digested at 52 DEG C, after filtering
To Blackthorn pear fruit-juice.
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 245g/L, and adjusting pH is 4.1, will be adjusted
Blackthorn pear fruit-juice after whole is placed in 8 DEG C of low temperature environment and stands more than for 24 hours, and then filtering removal precipitating, obtains Rosa roxburghii Tratt pulp, protects
It deposits into vial, it is spare.
Step e, the model RV171 Angel work for accounting for the model BV818 and 0.02% of Rosa roxburghii Tratt pulp gross mass 0.03% is weighed
Property dry ferment, be added in the aseptic aqueous solution containing glucose that 12 times of mass concentrations are 3%, light shake makes thallus scatter, then
Bacterium solution is placed in 37 DEG C of heat preservation 28min, during which every 10min oscillation is primary, until generating a large amount of bubbles stops culture, is expanded
Yeast liquid after culture.
Step f, into Rosa roxburghii Tratt pulp made from step d, access accounts for the yeast liquid of Rosa roxburghii Tratt pulp total volume 6%, covers 7
Layer gauze carries out alcoholic fermentation in 24-26 DEG C of constant incubator, takes on glass stopper to the foam decline in wine liquid, sends out
The ferment time is 9d, and schlempe is carried out coarse filtration after fermentation, obtains primary fermentation liquid；Then in 26 DEG C of progress secondary fermentations, fermentation
Time is 35d, after secondary fermentation, uses diameter for 0.5 μm of filtering with microporous membrane, and impurity and bacterium are removed, and is extended
The fruit wine shelf-life carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine.
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By thorn
The mass percent of pears former wine calculates, the compound clarifier be by 0.03% crosslinked polyvinylpyrrolidone, 0.05%
Gelatin and 0.01% chitosan compound.
The present embodiment is merely illustrative of the technical solution of the present invention, rather than limiting the scope of the invention, although ginseng
The present invention is explained in detail according to preferred embodiment, those skilled in the art should understand that, it can be to the present invention
Technical solution be modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention.
Claims (10)
1. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine, it is characterised in that: the following steps are included:
Step a, Rosa roxburghii Tratt fresh fruit is put in after being soaked for a period of time in the mixed liquor of enzyme liquid and clear water, with clear water rinsing, is dried,
Then Rosa roxburghii Tratt splitted, deseeding and cleaned out, by sunning, obtain Rosa roxburghii Tratt dried fruit；
Step b, Rosa roxburghii Tratt dried fruit is placed in high speed disintegrator and is crushed, obtain Rosa roxburghii Tratt fruit powder；
Step c, appropriate amounts of sterilized water is added into Rosa roxburghii Tratt fruit powder, after mixing evenly, it is the inclined of 0.05-0.15% that mass concentration, which is added,
The citric acid that potassium acid sulfite and mass concentration are 0.4-0.6% adds the complex enzyme that mass concentration is 0.1-0.2%,
30-60min is digested at 45-55 DEG C, obtains Blackthorn pear fruit-juice after filtering；
Step d, white sugar is added into Blackthorn pear fruit-juice, initial pol is adjusted to 230-250g/L, and adjusting pH is 3.8-4.2,
Blackthorn pear fruit-juice adjusted is placed in 4-10 DEG C of low temperature environment and is stood more than for 24 hours, then filtering removal precipitating, obtains Rosa roxburghii Tratt
Pulp is saved into vial, spare；
Step e, suitable Angel active dry yeast is weighed, is added in the 8-12 times of aseptic aqueous solution containing glucose, light shake makes bacterium
Body scatter, and bacterium solution is then placed in 34-37 DEG C of heat preservation 20-30min, and during which every 8-10min oscillation is primary, until generating a large amount of gas
Bubble stops culture, obtains expanding the yeast liquid after culture；
Step f, a certain amount of yeast liquid is accessed into Rosa roxburghii Tratt pulp made from step d, covers 5-7 layers of gauze in 24-26 DEG C
Constant incubator in carry out alcoholic fermentation, take on glass stopper to the foam decline in wine liquid, fermentation time 7-9d, hair
Schlempe is subjected to coarse filtration after ferment, obtains primary fermentation liquid；Then in 24-26 DEG C of progress secondary fermentation, fermentation time 25-
35d after secondary fermentation, using filtering with microporous membrane, carries out pasteurize after filtering, obtains Rosa roxburghii Tratt former wine；
Step g, it is handled to Rosa roxburghii Tratt former wine addition compound clarifier to get the high-quality Rosa roxburghii Tratt fruit wine is arrived；By Rosa roxburghii Tratt original
The mass percent of wine calculates, and the compound clarifier is crosslinked polyvinylpyrrolidone by 0.03-0.06%, 0.05-
0.08% gelatin and the chitosan of 0.02-0.04% compound.
2. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: the step a's
In mixed liquor, the mass ratio of enzyme liquid and clear water is 1:(90-110), soaking time 30-40min.
3. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1 or 2, it is characterised in that: the ferment
Liquid the preparation method comprises the following steps: by weight, take shaddock ped it is broken cut 75-85 parts, 15-25 parts of brown sugar, 8-12 parts of brown sugar, 2-4 parts of honey,
8-12 parts of fragrant citrus pericarp, 3-8 parts of orange peel, 2-4 parts of tea seed, 0.5-1.5 parts of grapefruit flower, 0.3-0.8 parts of shaddock leaf, rose 0.3-
0.8 part and pure water 800-1200 parts, it is packed into sealing container after mixing through spontaneous fermentation 1-3, then filters, obtains ferment
Plain liquid.
4. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: described in step c
Complex enzyme is formed by pectase and cellulase compounding.
5. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: in step c, Rosa roxburghii Tratt
The mass ratio of fruit powder and sterile water is (75-90): 1000.
6. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: described in step e
Angel active dry yeast is model BV818 and/or RV171, and dosage is the 0.04-0.06% of Rosa roxburghii Tratt pulp gross mass.
7. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: described in step e
The mass percent of glucose is 3-5% in aseptic aqueous solution containing glucose.
8. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: in step f, yeast
The dosage of bacterium solution is the 4-6% of Rosa roxburghii Tratt pulp total volume.
9. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: in step f, micropore
The diameter of filter membrane is 0.4-0.5 μm.
10. a kind of preparation method of high-quality Rosa roxburghii Tratt fruit wine according to claim 1, it is characterised in that: in step g, press
The mass percent of Rosa roxburghii Tratt former wine calculates, the compound clarifier be by 0.04% crosslinked polyvinylpyrrolidone, 0.06%
Gelatin and 0.022% chitosan compound.
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| CN112159743A (en) * | 2020-10-10 | 2021-01-01 | 西藏藏医药大学 | Preparation process of Tibetan chrysanthemum wine stock solution |
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