CN109251815A - A kind of preparation method of red hayberry wine - Google Patents
A kind of preparation method of red hayberry wine Download PDFInfo
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- CN109251815A CN109251815A CN201811469447.8A CN201811469447A CN109251815A CN 109251815 A CN109251815 A CN 109251815A CN 201811469447 A CN201811469447 A CN 201811469447A CN 109251815 A CN109251815 A CN 109251815A
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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 preparation methods of red hayberry wine, include the following steps: S1, pretreatment of raw material, obtain waxberry flesh；The pretreatment of S2, waxberry flesh: using wavelength to be irradiated processing to the waxberry flesh water content to the waxberry flesh for the yellow light of 575-580nm is 87-91%；S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectase is added into the blended fruit juice, 1-3h is digested at 32-36 DEG C, filters, obtains cranberry juice；S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 4-8min under the pressure of 240-280Mpa, obtains pre-treatment cranberry juice；S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes the pre-treatment cranberry juice pH 3-5, and then the pressure maintaining 3-6min under the pressure of 260-300Mpa, obtains allotment juice；S6, fermentation: the inoculation yeast bacterium into allotment juice, at 20-25 DEG C, after fermentation 6-10 days, clarification obtains wine liquid；S7, ageing；Taste and sweet mouthfeel has preferable health-care efficacy.
Description
Technical field
The present invention relates to red hayberry wine technical fields, more particularly to a kind of preparation method of red hayberry wine.
Background technique
Red hayberry wine is made by red bayberry, white wine and rock sugar certain proportion.Taste is fragrant and sweet, contains glucose, fructose, lemon
Acid, malic acid and multivitamin.Early in latter stage in the Yuan Dynasty, ancients are known that preparation red hayberry wine, record red bayberry according to Compendium of Material Medica
With " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, relieving restlessness anger bad odor " actually good merchantable brand suitable for people of all ages.Its is unique in taste for red hayberry wine,
Aromatic flavour, aromatic taste.To prevent heatstroke and release based on slight hot summer weather, it is unsuitable for heat and violates the heart-nutriment, liver wind agitation, wait diseases.
Red hayberry wine can be with Balancing, harmonious health.Waxberry wine decomposes the sun such as potassium, calcium, magnesium, the sodium in final product through body metabolism
The more a height of strong basicity food of ion concentration, can active balance such as meat product and rice, the nitrogen contained in bread staple food, chlorine,
The acidic materials such as sulphur, phosphorus reach acid-base balance, improve health-physical fitness.Existing red hayberry wine mouthfeel is not good enough.
Summary of the invention
To make up for the shortcomings of the above existing technologies, the present invention proposes a kind of preparation method of red hayberry wine.
Technical problem of the invention is resolved by technical solution below:
A kind of preparation method of red hayberry wine, includes the following steps:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated place to the waxberry flesh for the yellow light of 575-580nm
Reason to the waxberry flesh water content is 87-91%；
S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 1-3h at 32-36 DEG C, and filtering obtains cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 4- under the pressure of 240-280Mpa
8min obtains pre-treatment cranberry juice；
S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes institute
Stating pre-treatment cranberry juice pH is 3-5, and then the pressure maintaining 3-6min under the pressure of 260-300Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 6-10 days at 20-25 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 2-4 months, the red hayberry wine can be obtained.
In some preferred embodiments, the red hayberry wine includes the following steps:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated processing extremely to the waxberry flesh for the yellow light of 578nm
The waxberry flesh water content is 89%；
S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 2h at 34 DEG C, and filtering obtains cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 6min under the pressure of 260Mpa,
Obtain pre-treatment cranberry juice；
S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes institute
Stating pre-treatment cranberry juice pH is 4, and then the pressure maintaining 4min under the pressure of 280Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 8 days at 23 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 3 months, the red hayberry wine can be obtained.
In some preferred embodiments, in step S3, the concentration of the pectase is 0.6-1.2%, and additive amount is institute
State the 0.01-0.03% of blended fruit juice quality.
The beneficial effect of the present invention compared with the prior art includes:
Red hayberry wine taste and sweet mouthfeel in the present invention, nutritive value is abundant, has preferable health-care efficacy.
Specific embodiment
The following further describes the present invention in combination with preferred embodiments.
Embodiment 1
The preparation method of red hayberry wine in the present embodiment, includes the following steps:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated processing extremely to the waxberry flesh for the yellow light of 575nm
The waxberry flesh water content is 87%；
S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 1h at 32 DEG C, and filtering obtains cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 4min under the pressure of 240Mpa,
Obtain pre-treatment cranberry juice；
S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes institute
Stating pre-treatment cranberry juice pH is 3, and then the pressure maintaining 3min under the pressure of 260Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 6 days at 20 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 2 months, the red hayberry wine can be obtained.
In the present embodiment, in step S3, the concentration of the pectase is 0.6%, and additive amount is the blended fruit juice matter
The 0.01% of amount.
Embodiment 2
The preparation method of red hayberry wine in the present embodiment, includes the following steps:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated processing extremely to the waxberry flesh for the yellow light of 580nm
The waxberry flesh water content is 91%；
S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 3h at 36 DEG C, and filtering obtains cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 8min under the pressure of 280Mpa,
Obtain pre-treatment cranberry juice；
S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes institute
Stating pre-treatment cranberry juice pH is 5, and then the pressure maintaining 6min under the pressure of 300Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 10 days at 25 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 4 months, the red hayberry wine can be obtained.
In the present embodiment, in step S3, the concentration of the pectase is 1.2%, and additive amount is the blended fruit juice matter
The 0.03% of amount.
Embodiment 3
The preparation method of red hayberry wine in the present embodiment, includes the following steps:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated processing extremely to the waxberry flesh for the yellow light of 578nm
The waxberry flesh water content is 89%；
S3, juicing enzymatic hydrolysis: above-mentioned waxberry flesh is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 2h at 34 DEG C, and filtering obtains cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 6min under the pressure of 260Mpa,
Obtain pre-treatment cranberry juice；
S5, allotment: being first added fructose into above-mentioned pre-treatment cranberry juice and sucrose is uniformly mixed, and adding citric acid makes institute
Stating pre-treatment cranberry juice pH is 4, and then the pressure maintaining 4min under the pressure of 280Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 8 days at 23 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 3 months, the red hayberry wine can be obtained.
In some preferred embodiments, in step S3, the concentration of the pectase is 0.9%, and additive amount is described mixed
Close the 0.02% of juice quality.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those skilled in the art to which the present invention belongs, it is not taking off
Under the premise of from present inventive concept, several equivalent substitute or obvious modifications can also be made, and performance or use is identical, all answered
When being considered as belonging to protection scope of the present invention.
Claims (3)
1. a kind of preparation method of red hayberry wine, which comprises the steps of:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: wavelength is used to be irradiated processing extremely to the waxberry flesh for the yellow light of 575-580nm
The waxberry flesh water content is 87-91%；
S3, juicing enzymatic hydrolysis: carrying out blended fruit juice of squeezing the juice to obtain for above-mentioned waxberry flesh, pectase be added into the blended fruit juice,
1-3h is digested at 32-36 DEG C, is filtered, is obtained cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 4- under the pressure of 240-280Mpa
8min obtains pre-treatment cranberry juice；
S5, allotment: it is uniformly mixed to be first added fructose and sucrose into above-mentioned pre-treatment cranberry juice, add citric acid make it is described before
Processing cranberry juice pH is 3-5, and then the pressure maintaining 3-6min under the pressure of 260-300Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 6-10 days at 20-25 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 2-4 months, the red hayberry wine can be obtained.
2. red hayberry wine as described in claim 1, which comprises the steps of:
S1, raw material are chosen: selecting new arbutus, rinse well, are enucleated, obtain waxberry flesh；
The pretreatment of S2, waxberry flesh: it uses wavelength to be irradiated for the yellow light of 578nm to the waxberry flesh and handles to described
Waxberry flesh water content is 89%；
S3, juicing enzymatic hydrolysis: carrying out blended fruit juice of squeezing the juice to obtain for above-mentioned waxberry flesh, pectase be added into the blended fruit juice,
2h is digested at 34 DEG C, is filtered, is obtained cranberry juice；
S4, allotment pre-treatment: after liquid nitrogen is added into above-mentioned cranberry juice, pressure maintaining handles 6min under the pressure of 260Mpa, before obtaining
Handle cranberry juice；
S5, allotment: it is uniformly mixed to be first added fructose and sucrose into above-mentioned pre-treatment cranberry juice, add citric acid make it is described before
Handling cranberry juice pH is 4, and then the pressure maintaining 4min under the pressure of 280Mpa, obtains allotment juice；
S6, fermentation: the inoculation yeast bacterium into above-mentioned allotment juice, after fermenting 8 days at 23 DEG C, clarification obtains wine liquid；
S7, ageing: above-mentioned wine liquid is carried out to ageing in 3 months, the red hayberry wine can be obtained.
3. the preparation method of red hayberry wine according to claim 1, which is characterized in that in step S3, the concentration of the pectase
For 0.6-1.2%, additive amount is the 0.01-0.03% of the blended fruit juice quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469447.8A CN109251815A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method of red hayberry wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469447.8A CN109251815A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method of red hayberry wine |
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| CN109251815A true CN109251815A (en) | 2019-01-22 |
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| CN201811469447.8A Pending CN109251815A (en) | 2018-11-28 | 2018-11-28 | A kind of preparation method of red hayberry wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
| CN112314957A (en) * | 2020-10-29 | 2021-02-05 | 湖南佰诺酒业股份有限公司 | Efficient waxberry juicing device and juicing method |
-
2018
- 2018-11-28 CN CN201811469447.8A patent/CN109251815A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
| CN112314957A (en) * | 2020-10-29 | 2021-02-05 | 湖南佰诺酒业股份有限公司 | Efficient waxberry juicing device and juicing method |
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Application publication date: 20190122 |
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