CN109337777B - Method for preparing plum fruit wine and recycling fermentation waste residues - Google Patents

Method for preparing plum fruit wine and recycling fermentation waste residues Download PDF

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Publication number
CN109337777B
CN109337777B CN201811353984.6A CN201811353984A CN109337777B CN 109337777 B CN109337777 B CN 109337777B CN 201811353984 A CN201811353984 A CN 201811353984A CN 109337777 B CN109337777 B CN 109337777B
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fruit wine
plum
fermentation
earthworm
wine
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CN109337777A (en
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金茜
令狐金卿
蔡远林
刘邦
史洪琴
黄河
马瑶
朱长全
罗稼戟
张波
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Zunyi Normal University
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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
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
    • A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
    • A01K67/033—Rearing or breeding invertebrates; New breeds of invertebrates
    • A01K67/0332—Earthworms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention belongs to the field of food processing, and relates to a method for preparing plum fruit wine and recycling fermentation waste residues. The process flow of the fruit wine brewing of the invention is as follows: fresh fruit → sorting → washing → crushing → disinfection → juicing → enzymolysis → canning → fermentation → pouring → filtration → aging → blending → sterilization → filtration → finished product, and the waste residue left after the plum fermentation to prepare the finished product wine is used as the main component to prepare the earthworm breeding base material for breeding the earthworm. The method overcomes the defects that the traditional folk making wine is time-consuming and easy to pollute in vast days or the fruit wine is produced by direct soaking, and provides the fruit wine beverage which has simple process, is natural, green and healthy, has rich nutrition and mellow fruit taste and is suitable for the requirements of vast consumers. In addition, the earthworm is bred by taking the fruit wine fermentation waste residues as the main material, so that waste is changed into valuable, the discharge of the fruit wine fermentation waste residues is avoided, the waste treatment cost is reduced, and the purpose of recycling the waste is realized.

Description

Method for preparing plum fruit wine and recycling fermentation waste residues
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for preparing plum fruit wine and recycling fermentation waste residues.
Background
The plum is a plum plant belonging to the Rosaceae family, has various varieties, plump and mellow fruits, is exquisite and refreshing, has sweet taste, and is one of favorite fruits. Plum is sour in taste, and has effects of promoting secretion of gastric acid and digestive enzyme, promoting gastrointestinal peristalsis, promoting digestion, promoting urination, and relieving swelling. The plum belongs to a fruit with homology of medicine and food, has the effects of tonifying middle-jiao and Qi, nourishing Yin and promoting the production of body fluid, and relaxing bowel, and can prevent diabetes and cardiovascular diseases when being eaten properly. The plum has high sugar content, and contains various amino acids, fat, carotene, gibberellin A/32, vitamins, nicotinic acid, minerals, etc.; the antioxidant content of plum is high, especially the antioxidant effect of red-fleshed plum is much higher than that of other fruits. Thus, plum, also known as "super fruit" for anti-aging and disease prevention, is classified as one of five major health foods for human by the food and agriculture organization of the united nations.
The plum ripens in sultry and rainy summer, has the characteristics of high market availability, high yield, high water content, storage intolerance, easy damage and the like, and if harvesting is not timely, or the plum meets rain, or the plum meets much rain in the same year, a large amount of fruits fall off, and the harvested fruits deform and sink, the quality is reduced, and the phenomenon of high yield and no yield increase is caused. Thereby greatly hurting the enthusiasm of fruit growers and influencing the development of economy.
The fruit wine is a nutritional low-alcohol beverage brewed by taking fresh fruits such as plums, grapes, waxberries, kiwi fruits and the like as raw materials and adopting natural fermentation or yeast fermentation, has unique flavor and color of the fruits, and becomes a novel fashionable beverage for consumption. The fruit wine contains various nutrient components such as organic acid, aromatic ester, vitamins, amino acid, mineral substances and the like, has the effects of regulating metabolism, eliminating free radicals, promoting blood circulation, resisting aging and the like, and can strengthen physique and benefit body health if being drunk in a proper amount; the fruit wine is prepared from various cultivated or wild fruits, and fresh fruits can be made into the fruit wine, so that the utilization rate of the plums can be improved, the loss of the plums due to untimely sale can be reduced, and the economic benefit of fruit farmers can be improved.
At present, waste residues left after the plum fermentation preparation result is wine cannot be fully utilized and are generally thrown away as wastes, so that the environment is polluted and great waste of organic resources is caused.
Therefore, it is urgent to find a method for preparing plum fruit wine and recycling fermentation waste residues, which can fully utilize waste residues left after plum fermentation to prepare fruit wine and fully improve the overall economic benefit.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a method for preparing plum fruit wine and recycling fermentation waste residues.
A method for preparing plum fruit wine and recycling fermentation waste residues comprises the following steps:
(1) sorting raw materials: selecting plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline water, removing fruit stalks, washing with clear water for 1-3 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution, and then drying;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained juice for enzymolysis, wherein the enzyme addition amount is 55-80mg/L, the enzymolysis time is 0.5-2 hours, and the enzymolysis temperature is 18-30 ℃;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymolyzed plum juice 2 S 2 O 5 ) Sterilizing;
(6) component adjustment: firstly, sugar adjustment: namely, the sugar degree of the plum juice is adjusted to be 15-25%; and then, adjusting acid: regulating the acidity of the plum juice to 8-15 g acid per liter;
(7) fermentation and temperature control: pouring the plum juice after sugar and acid adjustment into a sterilized and cleaned fermentation tank, adding 50-150 g of yeast per liter of raw materials for inoculation, uniformly stirring and fermenting, controlling the fermentation temperature of the plum at 16-30 ℃, opening a valve of the fermentation tank, plugging the valve with a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: detecting the change of the sugar degree of the wine body, when the sugar degree of the wine body is reduced to 5-10%, the fermentation residues sink to the bottom, ending the fermentation, then performing reverse filling, namely sucking out the upper layer clarified fruit wine by a siphon method, discharging the other part of the fruit wine from a valve at the bottom of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned ageing tank for ageing, adding potassium metabisulfite, stirring uniformly and standing for half an hour, adding bentonite according to the proportion of 5-15 g/100 kg, subpackaging the solid fermentation residues for standby use, during the plum fermentation period, converting sugar into alcohol and carbon dioxide under the action of saccharomycetes, gradually increasing the liquid temperature to form a 'wine cap', and when the 'wine cap' sinks, converting most of the sugar into the alcohol;
(9) fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the plum fruit wine waste residue generated by fermentation with well-decomposed traditional Chinese medicine residue organic fertilizer or common organic fertilizer and the like according to the proportion of 1: (1-2) mixing according to the weight ratio, and controlling the humidity to be 55% -70% and the pH to be 6.5-7.5;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, ensuring that the humidity of the base material is 55-70% and the pH value is 6.5-7.5, leading earthworms to start to mature along with the increase of the culture time, entering the spawning period, timely separating earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) breeding density management: in the earthworm breeding process, the number of the breeding earthworm groups is controlled within 1 ten thousand per square meter, and the number of the production earthworm groups is controlled within 2-3 ten thousand per square meter;
(13) harvesting earthworms: and (3) adding a culture base material properly after culturing for 30-50 days, wherein the addition amount is 2-4 times of the weight of the cultured earthworms, when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms, and supplementing the culture base material after the harvesting is finished. The base material after the earthworms are cultured is called wormcast and is a good organic fertilizer;
k in the step (2) 2 S 2 O 5 Is prepared by adding 5-10 g of K into 50L of water 2 S 2 O 5 Thus obtaining the compound. The plum fruit contains Pasteurella barnacle, apiculata, etc., has poor quality, and contains other microorganisms such as acetic acid bacteria, lactobacillus, and mold, which are not beneficial for fruit wine fermentation, and can be used as K 2 S 2 O 5 It is removed.
The ratio of the pectinase to the cellulase in the step (4) is that the mass ratio of the pectinase to the cellulase is: cellulase ═ (1.5-2.5): (0.5-1.0). The pectic enzyme and the cellulase are used for enzymolysis, pectin and the like in the fruits can be converted into glucose, and the fermentation is more sufficient.
K in the step (5) 2 S 2 O 5 The addition amount of K is 5-20 g per 100kg of plum juice 2 S 2 O 5 . K added in this ratio 2 S 2 O 5 The sterilizing effect of the method is good, the quality of the plum fruit wine cannot be influenced, and the taste of the plum fruit wine cannot be damaged.
And (4) the sugar adjustment in the step (6) is to add white granulated sugar into the plum juice to adjust the sugar degree.
In the step (7), the yeast is dissolved in 15-25 times of sterile water and activated for 5-15 minutes. The yeast is activated, so that the yeast in a dormant drying state can be effectively activated, the high survival rate and high activity of the yeast when the yeast is inoculated into a fermentation tank can be guaranteed, the fermentation efficiency is improved, and the activation effect under the condition is better.
The step (8) wherein K 2 S 2 O 5 The addition amount of the plum fruit wine is 10-15 g of K added into per 100kg of plum fruit wine 2 S 2 O 5 . Adding K 2 S 2 O 5 Can eliminate the influence of bacteria and harmful bacteria, and proper K is added according to the proportion during aging 2 S 2 O 5 Can improve the quality of the aged wine.
The timely separation of earthworm cocoons in the step (11) is to separate egg cocoons in 1 earthworm for 15-25 days at the temperature of 25 ℃, the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased. In the process of cultivation, earthworm cocoons need to be separated timely, the separation interval time is properly prolonged when the air temperature is lowered, and the separation interval time is properly shortened when the air temperature is raised. The earthworm cocoons separated each time are independently stacked, incubated and raised, and the seed groups and the propagation groups are timely replaced, so that the yield of the earthworms can be improved.
The step (13) of harvesting the mature earthworms is to harvest the mature earthworms once every 40 to 50 days in spring and autumn. The harvesting time is moderate.
And (3) supplementing the culture base material in the step (13), wherein the supplement amount is 1-1.5 times of the loss amount in the culture process. The supplement amount can better supplement the loss of nutrient components in the culture base material.
And can be used for introduction test before earthworm cultivation: 50-100 earthworms are put into the prepared breeding base material, whether the earthworms escape or not is observed every 2-3 hours, if only 5-15 earthworms appear on the surface layer of the matrix at night and live quietly in the daytime, the earthworms do not escape, and the earthworms of the variety can be bred in the matrix and can be planted in large quantities.
The density of the produced earthworm crowd is controlled to be 2-3 ten thousand per square meter, the weight is about 3kg optimally, the early young earthworm period can be controlled to be about 3 ten thousand per square meter, and the weight can be gradually reduced to about 2 ten thousand per square meter along with the growth of the earthworms, so that the earthworm crowd is more suitable.
The earthworms have wide food habits and can decompose and digest protein, fat, wood fiber and waste generated by food processing; especially perishable fruits or fermented pomace and sour-sweet foods. Meanwhile, the earthworms can decompose and digest livestock and poultry manure, crop waste, traditional Chinese medicine residues and the like.
The earthworm is rich in protein, fat, carbohydrate and the like, and can be used as animal feed, production medicines and cosmetics and high-protein food. In addition, lumbrokinase can be extracted from Lumbricus body.
At present, vinasse is used for breeding earthworms, but because the acidity of the vinasse is large, the pH value of the vinasse is 3-5, and the pH value suitable for growth of the earthworms is 6.5-7.0, the vinasse cannot be directly used for breeding the earthworms. In addition, the vinasse is used for breeding the earthworms, and the rice hulls which are not decomposed are used for secondary fermentation in the earthworm breeding, so that the temperature of the earthworm breeding substrate is increased, and the highest temperature can reach about 60 ℃, thereby burning the earthworms. Therefore, the pure distillers' grains are not suitable for breeding earthworms.
We have prepared the distillers' grains into organic fertilizer by fermentation for earthworm cultivation, and experiments show that the organic fertilizer is not suitable for earthworm cultivation because the earthworm cultivation has escape and death phenomena.
However, if the earthworm is cultivated by the traditional Chinese medicine residue organic fertilizer, the experiment proves that the effect is good. The waste residue generated by fermenting and preparing the plum fruit wine is mixed with the traditional Chinese medicine residue organic fertilizer, and is suitable for breeding earthworms.
Compared with the prior art, the technical effects created by the invention are as follows: the process flow of the fruit wine brewing of the invention is as follows: fresh fruit → sorting → washing → crushing → disinfection → juicing → enzymolysis → canning → fermentation → pouring → filtration → aging → blending → sterilization → filtration → finished product, and the waste residue left after the plum fermentation to prepare the finished product wine is used as the main component to prepare the earthworm breeding base material for breeding the earthworm. The method of the invention overcomes the defects that the time is long and the fruit wine is easy to pollute in the absence of time in folk traditional wine making, or the fruit wine is produced by direct soaking, and the method provides the fruit wine drink which has simple process, is natural, green and healthy, has rich nutrition and mellow fruity flavor and is suitable for the requirements of vast consumers. The technology of the invention has the following advantages: (1) the local fruit resources are fully utilized, the brewing cost is reduced, the economic income of fruit growers is increased, and the enthusiasm of the fruit growers is improved. (2) The natural plum fruit wine is prepared by fermentation through the steps of crushing, juicing, sterilization, enzymolysis, fermentation, filtration, ageing and the like. The fruit wine has strong and pure fruit aroma and bright color; rich nutrition, high amino acid content, rich content of active ingredients, and high antioxidant effect. (3) The invention makes full use of the fermentation waste residues to breed earthworms, changes waste into valuable, reduces the waste treatment cost and realizes the purpose of recycling the waste. (4) The invention has the advantages of less investment, less risk and high return.
Detailed Description
The technical solution of the present invention is further defined below with reference to specific embodiments, but the scope of protection is not limited to the description.
Example 1
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is red plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline, removing fruit stalks, washing with clear water for 2 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and then drying in the air, to obtain a plum extract 2 S 2 O 5 Is prepared by adding 7.5 g of K to 50L of water 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained raw pulp squeezed juice for enzymolysis, wherein the adding amount of the enzyme is 67.5mg/L, the enzymolysis time is 1.25 hours, the enzymolysis temperature is 24 ℃, and the ratio of the pectinase to the cellulase is (mass ratio of the pectinase to the cellulase): cellulase 2: 0.75;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymatically hydrolyzed fructus Pruni Salicinae juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 12.5 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white granulated sugar into the plum juice, and adjusting the sugar degree of the plum juice to be 20%; and then adjusting acid: regulating the acidity of the plum juice to contain 11.5 g of acid per liter;
(7) fermentation and temperature control: pouring the plum juice after sugar and acid adjustment into a sterilized and cleaned fermentation tank, adding 100 g of yeast per liter of raw materials for inoculation, uniformly stirring and fermenting, controlling the fermentation temperature of the plum at 16-30 ℃, opening a valve of the fermentation tank, plugging the valve with a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the reaction in the tank every day, detecting the sugar content change of the wine, when the sugar content of the wine is reduced to 7.5%, the fermentation residue sinks to the bottom, after the fermentation is finished, performing reverse flow, and clarifying the upper layer by siphoningSucking out clear fruit wine, discharging the other part from the bottom valve of the fermentation tank, filtering, aging the fermented fruit wine in an aging tank, adding potassium metabisulfite, stirring, standing for half an hour, adding bentonite at a ratio of 10 g/100 kg, packaging solid fermentation residue, and packaging 2 S 2 O 5 The addition amount of the plum fruit wine is 12.5 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the waste plum fruit wine residue produced by fermentation with well-decomposed traditional Chinese medicine residue organic fertilizer according to the weight ratio of 1: 1.5, controlling the humidity to be 62.5 percent and the pH value to be 7;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 62.5% and the pH value to be 7, enabling earthworms to start to mature along with the increase of the culture time, entering the egg laying period, timely separating the earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) breeding density management: the number of the bred earthworms is controlled to be 2.5 ten thousand per square meter;
(13) harvesting earthworms: and (3) adding a culture base material properly when the earthworms are cultured for 40 days, wherein the adding amount is 3 times of the weight of the cultured earthworms, when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms once every 45 days, and supplementing the culture base material after the harvest is finished, wherein the adding amount is 1.25 times of the loss amount in the culture process.
Timely separating earthworm cocoons in the step (11) is to separate egg cocoons of 1 earthworm for 20 days at the temperature of 25 ℃, wherein the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Example 2
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is red plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline, removing fruit stalks, washing with clear water for 1 time, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and then drying in the air, to obtain a plum extract 2 S 2 O 5 Is prepared by adding 10 g of K into 50L of water 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain virgin pulp squeezed juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained juice for enzymolysis, wherein the enzyme addition amount is 55mg/L, the enzymolysis time is 2 hours, the enzymolysis temperature is 30 ℃, and the ratio of the pectinase to the cellulase is that the mass ratio of the pectinase: cellulase ═ 2.5: 0.5;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymatically hydrolyzed fructus Pruni Salicinae juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 20 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white granulated sugar into the plum juice, and adjusting the sugar degree of the plum juice to 15%; and then, adjusting acid: adjusting the acidity of the plum juice to contain 15 g of acid per liter;
(7) and (3) fermentation: pouring the plum juice after sugar and acid adjustment into a fermentation tank, adding 50 g of yeast per liter of raw material for inoculation, uniformly stirring, fermenting, wherein the fermentation temperature is 16 ℃, opening a valve of the fermentation tank, blocking the valve by using a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the reaction in the tank every day, detecting sugar degree change of the wine body, when the sugar degree of the wine body is reduced to 5%, the fermentation residue sinks to the bottom, completing fermentation, then performing reverse flow, sucking out the upper layer clear fruit wine by siphonage, discharging the other part from the bottom valve of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned aging tank for aging, adding a heavy componentStirring potassium sulfite, standing for half an hour, adding bentonite according to the proportion of 5 g/100 kg, subpackaging solid fermentation residue for later use, and K 2 S 2 O 5 The addition amount of the plum fruit wine is 10 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the stored plum fruit wine waste residue with the well-decomposed traditional Chinese medicine residue organic fertilizer according to the proportion of 1: 1, controlling the humidity to be 55% and the pH to be 6.5;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 55% and the pH value to be 6.5, enabling earthworms to start to mature along with the increase of the culture time, entering the egg laying period, timely separating the earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) breeding density management: the number of the bred earthworms is controlled to be 2 ten thousand per square meter;
(13) harvesting earthworms: when the earthworms are mature and contain a large amount of earthworm eggs, the mature earthworms can be harvested once every 40 days, and the breeding base material is supplemented after harvesting is completed, wherein the supplement amount is 1 time of the loss amount in the breeding process.
Timely separating earthworm cocoons in the step (11) is to separate egg cocoons of 1 earthworm for 15 days at 25 ℃, wherein the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Example 3
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is red plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice and adding saltWashing with water, removing fruit stalks, washing with clear water for 3 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and air-drying to obtain plum extract K 2 S 2 O 5 Is prepared by adding 10 g of K to 50L of water 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained juice for enzymolysis, wherein the enzyme addition amount is 80mg/L, the enzymolysis time is 0.5 hour, the enzymolysis temperature is 18 ℃, and the ratio of the pectinase to the cellulase is (mass ratio of pectinase: cellulase ═ 1.5: 1;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymolyzed plum juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 5 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white granulated sugar into the plum juice, and adjusting the sugar degree of the plum juice to 25%; and then, adjusting acid: adjusting the acidity of the plum juice to contain 8 g of acid per liter;
(7) fermentation: pouring the plum juice after sugar and acid adjustment into a fermentation tank, adding 150 g of yeast per liter of raw materials for inoculation, uniformly stirring, fermenting at the fermentation temperature of 30 ℃, opening a valve of the fermentation tank, plugging the valve with a sanitary napkin sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the reaction in the tank every day, detecting the sugar degree change of the wine body, when the sugar degree of the wine body is reduced to 10%, the fermentation residue sinks to the bottom, after the fermentation is finished, pouring backwards, sucking out the upper clear fruit wine by siphonage, discharging the other part of the upper clear fruit wine from a valve at the bottom of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned aging tank for aging, adding potassium metabisulfite, stirring uniformly and standing for half an hour, adding bentonite according to the proportion of 15 g/100 kg, subpackaging the solid fermentation residue for later use, and K 2 S 2 O 5 The addition amount of the plum fruit wine is 15 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the stored plum fruit wine waste residue with well-decomposed common organic fertilizer according to the proportion of 1: 2, controlling the humidity to be 70% and the pH to be 7.5;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 70% and the pH value to be 7.5, enabling earthworms to start to mature along with the increase of the culture time, entering the egg laying period, timely separating the earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) breeding density management: the number of the bred earthworms is controlled to be 3 ten thousand per square meter;
(13) harvesting earthworms: and (3) adding a culture base material properly when the earthworms are cultured for 30 days, wherein the adding amount is 4 times of the weight of the cultured earthworms, when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms once every 50 days, and supplementing the culture base material after the harvest is finished, wherein the adding amount is 1.5 times of the loss amount in the culture process.
The timely separation of earthworm cocoons in the step (11) is to separate egg cocoons in 1 earthworm species for 25 days at 25 ℃, the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Example 4
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is red plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline, removing fruit stalks, washing with clear water for 2 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and then drying the washed plum, thereby obtaining a plum productK 2 S 2 O 5 Is prepared by adding 7.5 g of K to 50L of water 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained puree juice for enzymolysis, wherein the enzyme addition amount is 67.5mg/L, the enzymolysis time is 1.25 hours, the enzymolysis temperature is 24 ℃, and the ratio of the pectinase to the cellulase is (by mass ratio) pectinase: cellulase 2: 0.75;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymolyzed plum juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 12.5 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white sugar into the plum juice, and adjusting the sugar degree of the plum juice to be 20%; and then adjusting acid: adjusting the acidity of the plum juice to contain 11.5 g of acid per liter;
(7) fermentation: dissolving yeast in sterile water of 20 times of the weight of the yeast, activating for 10 minutes, pouring the plum juice after sugar and acid adjustment into a fermentation tank, adding 100 g of yeast per liter of raw materials for inoculation, stirring uniformly, fermenting at the fermentation temperature of 16-30 ℃, opening a valve of the fermentation tank, plugging the valve with sanitary cotton sprayed with alcohol, and fermenting open;
(8) pouring and aging: observing the reaction in the tank every day, detecting the sugar degree change of the wine body, when the sugar degree of the wine body is reduced to 7.5%, the fermentation residue sinks to the bottom, ending the fermentation, then pouring backwards, sucking out the upper clear fruit wine by siphonage, discharging the other part from a valve at the bottom of the fermentation tank and filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned aging tank for aging, adding potassium metabisulfite, stirring uniformly and standing for half an hour, adding bentonite according to the proportion of 10 g/100 kg, subpackaging the solid fermentation residues for standby, and K 2 S 2 O 5 The addition amount of the plum wine is 12.5 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing an earthworm breeding base material: mixing the preserved plum fruit wine waste residue with well-decomposed traditional Chinese medicine residue organic fertilizer according to the weight ratio of 1: 1.5, controlling the humidity to be 62.5 percent and the pH value to be 7;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 62.5% and the pH value to be 7, enabling earthworms to start to mature along with the increase of the culture time, entering the egg laying period, timely separating the earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) cultivation density management: the number of the bred earthworms is controlled to be 2.5 ten thousand per square meter;
(13) harvesting earthworms: and (3) adding a culture base material properly when the earthworms are cultured for 40 days, wherein the adding amount is 3 times of the weight of the cultured earthworms, when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms once every 45 days, and supplementing the culture base material after the harvest is finished, wherein the adding amount is 1.25 times of the loss amount in the culture process.
Timely separating earthworm cocoons in the step (11) is to separate egg cocoons of 1 earthworm for 20 days at the temperature of 25 ℃, wherein the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Example 5
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is red plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline, removing fruit stalks, washing with clear water for 2 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and air-drying to obtain plum extract K 2 S 2 O 5 The aqueous solution of (1) is as follows 50L of water 7.5 g of K 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained puree juice for enzymolysis, wherein the enzyme addition amount is 67.5mg/L, the enzymolysis time is 1.25 hours, the enzymolysis temperature is 24 ℃, and the ratio of the pectinase to the cellulase is (by mass ratio) pectinase: cellulase 2: 0.75;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymolyzed plum juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 12.5 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white granulated sugar into the plum juice, and adjusting the sugar degree of the plum juice to be 20%; and then, adjusting acid: adjusting the acidity of the plum juice to contain 11.5 g of acid per liter;
(7) and (3) fermentation: pouring the plum juice after sugar and acid adjustment into a fermentation tank, adding 100 g of yeast per liter of raw material for inoculation, uniformly stirring, fermenting, opening a valve of the fermentation tank at the fermentation temperature of 16-30 ℃, blocking the valve with a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the reaction in the tank every day, detecting the sugar degree change of the wine body, when the sugar degree of the wine body is reduced to 7.5%, the fermentation residues sink to the bottom, after the fermentation is finished, pouring the wine reversely, sucking out the upper clear fruit wine by siphonage, discharging the other part of the wine from a valve at the bottom of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned aging tank for aging, adding potassium metabisulfite, stirring uniformly for standing for half an hour, adding bentonite according to the proportion of 10 g/100 kg, subpackaging the solid fermentation residues for standby use, and K 2 S 2 O 5 The addition amount of the plum fruit wine is 12.5 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the stored plum fruit wine waste residue with the well-decomposed traditional Chinese medicine residue organic fertilizer according to the proportion of 1: 1.5, controlling the humidity to be 62.5 percent and the pH value to be 7;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 62.5% and the pH value to be 7, enabling earthworms to start to mature along with the increase of the culture time, entering the spawning period, timely separating earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) cultivation density management: the number of the earthworms to be cultivated is controlled to be 3 ten thousand earthworms per square meter in the early period and is reduced to 2 ten thousand earthworms per square meter in the later period;
(13) and (3) earthworm harvesting: and when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms once every 45 days, and supplementing the culture base material after harvesting, wherein the supplementing amount is 1.25 times of the loss amount in the culture process.
Timely separating earthworm cocoons in the step (11) is to separate egg cocoons of 1 earthworm for 20 days at the temperature of 25 ℃, wherein the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Example 6
(1) Sorting raw materials: selecting 100kg of plum fruits with good maturity, full pulp, good color, no mechanical damage, no decay and deterioration, wherein the variety of the plum is green and crisp plum;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline, removing fruit stalks, washing with clear water for 2 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution of (1), and then drying in the air, to obtain a plum extract 2 S 2 O 5 Is prepared by adding 7.5 g of K to 50L of water 2 S 2 O 5 Obtaining;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained puree juice for enzymolysis, wherein the enzyme addition amount is 67.5mg/L, the enzymolysis time is 1.25 hours, the enzymolysis temperature is 24 ℃, and the ratio of the pectinase to the cellulase is (by mass ratio) pectinase: cellulase 2: 0.75;
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymolyzed plum juice 2 S 2 O 5 ) Is sterilized by said K 2 S 2 O 5 The addition amount of the plum juice is 12.5 g K per 100kg plum juice 2 S 2 O 5 ；
(6) Component adjustment: firstly, sugar adjustment: adding white granulated sugar into the plum juice, and adjusting the sugar degree of the plum juice to be 20%; and then, adjusting acid: adjusting the acidity of the plum juice to contain 11.5 g of acid per liter;
(7) fermentation: pouring the plum juice after sugar and acid adjustment into a fermentation tank, adding 100 g of yeast per liter of raw material for inoculation, uniformly stirring, fermenting, opening a valve of the fermentation tank at the fermentation temperature of 16-30 ℃, blocking the valve with a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the reaction in the tank every day, detecting the sugar degree change of the wine body, when the sugar degree of the wine body is reduced to 7.5%, the fermentation residues sink to the bottom, after the fermentation is finished, pouring the wine reversely, sucking out the upper clear fruit wine by siphonage, discharging the other part of the wine from a valve at the bottom of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned aging tank for aging, adding potassium metabisulfite, stirring uniformly for standing for half an hour, adding bentonite according to the proportion of 10 g/100 kg, subpackaging the solid fermentation residues for standby use, and K 2 S 2 O 5 The addition amount of the plum fruit wine is 12.5 g of K added into each 100kg of plum fruit wine 2 S 2 O 5 ；
(9) Fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma, sugar degree and the like of the fruit wine, blending the fruit wine according to requirements, filtering and sterilizing the blended fruit wine again, and bottling;
(10) preparing earthworm breeding base materials: mixing the preserved plum fruit wine waste residue with well-decomposed traditional Chinese medicine residue organic fertilizer according to the weight ratio of 1: 1.5, controlling the humidity to be 62.5 percent and the pH value to be 7;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, controlling the humidity of the base material to be 62.5% and the pH value to be 7, enabling earthworms to start to mature along with the increase of the culture time, entering the spawning period, timely separating earthworm cocoons in the culture process, and independently stacking, incubating and feeding the separated earthworm cocoons each time;
(12) and (3) cultivation density management: the number of the bred earthworms is controlled to be 2.5 ten thousand per square meter;
(13) and (3) earthworm harvesting: and when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms once every 45 days, and supplementing the culture base material after harvesting, wherein the supplementing amount is 1.25 times of the loss amount in the culture process.
Timely separating earthworm cocoons in the step (11) is to separate egg cocoons of 1 earthworm for 20 days at the temperature of 25 ℃, wherein the separation interval time is properly prolonged when the air temperature is reduced, and the separation interval time is properly shortened when the air temperature is increased.
Comparative example 1
The procedure was carried out as in example 5 of patent application CN 201610824713.9.
Figure GDA0003798199070000181
Figure GDA0003798199070000191
Finally, it should be noted that the above embodiments are merely representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above-described embodiments, and many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.

Claims (8)

1. A method for preparing plum fruit wine and recycling fermentation waste residues is characterized by comprising the following steps:
(1) sorting raw materials: selecting plum fruits with good maturity, full pulp, good color, no mechanical damage, no rot and deterioration;
(2) cleaning and sterilizing: washing fructus Pruni Salicinae twice, washing with saline water, removing fruit stalks, washing with clear water for 1-3 times, and adding K 2 S 2 O 5 Washing the plum with the aqueous solution, and then drying;
(3) crushing and juicing: crushing the cleaned plums, removing kernels, and squeezing by a juicer to obtain juice;
(4) enzymolysis: adding pectinase and cellulase into the obtained raw pulp squeezed juice for enzymolysis, wherein the adding amount of the enzyme is 55-80mg/L, the enzymolysis time is 0.5-2 hours, the enzymolysis temperature is 18-30 ℃, and the ratio of the pectinase to the cellulase in the step (4) is a mass ratio, and the weight ratio of the pectinase: cellulase ═ (1.5-2.5): (0.5-1.0);
(5) and (3) disinfection and sterilization: adding potassium metabisulfite (K) into the enzymatically hydrolyzed fructus Pruni Salicinae juice 2 S 2 O 5 ) Sterilizing;
(6) component adjustment: firstly, sugar adjustment: namely, the sugar degree of the plum juice is adjusted to be 15-25%; and then, adjusting acid: adjusting the acidity of the plum juice to be between 8 and 15 grams of acid per liter;
(7) fermentation and temperature control: pouring the plum juice after sugar and acid adjustment into a sterilized and cleaned fermentation tank, adding 50-150 g of yeast per liter of raw materials for inoculation, uniformly stirring and fermenting, controlling the fermentation temperature of the plum at 16-30 ℃, opening a valve of the fermentation tank, plugging the valve with a sanitary cotton sprayed with alcohol, and fermenting in an open manner;
(8) pouring and aging: observing the change of a fermentation tank every day, detecting the change of the sugar degree of wine, when the sugar degree of the wine is reduced to 5-10%, the fermentation residues sink to the bottom, after the fermentation is finished, performing reverse flow, namely sucking out the upper clear fruit wine by using a siphon method, discharging the other part of the upper clear fruit wine from a valve at the bottom of the fermentation tank, filtering, transferring the fermented fruit wine liquid into a sterilized and cleaned ageing tank for ageing, adding potassium metabisulfite, stirring uniformly for half an hour, adding bentonite according to the proportion of 5-15 g/100 kg, and subpackaging the solid fermentation residues for later use;
(9) fruit wine blending, sterilization and bottling: performing sensory inspection and physical and chemical inspection on the fermented fruit wine to obtain the alcohol content, acidity, chroma and sugar content of the fruit wine, blending the fruit wine according to requirements, filtering the blended fruit wine again, sterilizing and bottling;
(10) preparing earthworm breeding base materials: mixing the plum fruit wine waste residue generated by fermentation with well-decomposed traditional Chinese medicine residue organic fertilizer or common organic fertilizer according to the proportion of 1: (1-2) mixing according to the weight ratio, and controlling the humidity to be 55% -70% and the pH to be 6.5-7.5;
(11) earthworm breeding management: keeping the culture base material to be ventilated and loose, controlling the culture temperature to be 10-30 ℃, ensuring that the humidity of the base material is 55-70% and the pH value is 6.5-7.5, enabling earthworms to start to mature along with the increase of the culture time, entering the spawning period, timely separating earthworm cocoons in the culture process, independently stacking, incubating and feeding the separated earthworm cocoons for each time, timely separating the earthworm cocoons, separating egg cocoons in 1 earthworm in 15-25 days when the temperature is 25 ℃, properly prolonging the separation time when the temperature is reduced, and properly shortening the separation time when the temperature is increased;
(12) and (3) breeding density management: in the earthworm breeding process, the number of the breeding earthworm groups is controlled within 1 ten thousand per square meter, and the number of the production earthworm groups is controlled within 2-3 ten thousand per square meter;
(13) harvesting earthworms: and (3) adding a culture base material properly after culturing for 30-50 days, wherein the addition amount is 2-4 times of the weight of the cultured earthworms, when the earthworms are mature and contain a large amount of earthworm eggs, harvesting the mature earthworms, and supplementing the culture base material after the harvesting is finished.
2. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein in the step (2)K 2 S 2 O 5 The aqueous solution of (A) is prepared by adding 5-10 g of K into 50L of water 2 S 2 O 5 Thus obtaining the product.
3. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein K in the step (5) 2 S 2 O 5 The addition amount of K is 5-20 g per 100kg plum juice 2 S 2 O 5 。
4. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein the sugar adjustment in the step (6) is performed by adding white granulated sugar to plum juice to adjust sugar degree.
5. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein in the step (7), the yeast is first dissolved in 15-25 times by weight of sterile water and activated for 5-15 minutes.
6. The method for preparing plum wine and recycling fermentation residues according to claim 1, characterized in that, in the step (8), K is K 2 S 2 O 5 The addition amount of the plum fruit wine is 10-15 g of K added into per 100kg of plum fruit wine 2 S 2 O 5 。
7. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein the harvesting of mature earthworms in step (13) is performed once every 40-50 days in spring and autumn.
8. The method for preparing plum fruit wine and recycling fermentation residues according to claim 1, wherein the supplementation of cultivation base materials in the step (13) is 1-1.5 times of the loss amount in the cultivation process.
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