CN109439491A - A kind of preparation method of thorn pear wine - Google Patents
A kind of preparation method of thorn pear wine Download PDFInfo
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- CN109439491A CN109439491A CN201811505789.0A CN201811505789A CN109439491A CN 109439491 A CN109439491 A CN 109439491A CN 201811505789 A CN201811505789 A CN 201811505789A CN 109439491 A CN109439491 A CN 109439491A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 35
- 241000781608 Scolopia zeyheri Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 83
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000021022 fresh fruits Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 8
- 238000003860 storage Methods 0.000 description 18
- 239000011229 interlayer Substances 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 15
- 239000010410 layer Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 238000010943 off-gassing Methods 0.000 description 6
- 230000009471 action Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000007306 turnover Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 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
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
This application involves wine product processing technique fields, specifically disclose the preparation method of thorn pear wine, in the method, Rosa roxburghii Tratt after removing flash removed, with 90-110 DEG C hot-water soak 10-15 minutes, the surface of Rosa roxburghii Tratt can be made to cure；To during the fermentation, accelerate the fermenting speed on Rosa roxburghii Tratt surface, then saccharomycete can penetrate into the inside of Rosa roxburghii Tratt faster, may advantageously facilitate Rosa roxburghii Tratt surface with internal fermentation rate and reach consistent, to promote the mouthfeel of thorn pear wine.
Description
Technical field
The present invention relates to wine product processing technique fields, and in particular to the preparation method of thorn pear wine.
Background technique
Rosa roxburghii Tratt medical value with higher, flower, Guo Jieke are used as medicine.There are stomach strengthening and digestion promoting, nourishing, antidiarrheal and other effects, it is expensive
State native is often as invigorating the spleen fruit, and seedling is cured then as the important spice of strengthening the spleen and stomach, but Single Roxburgh Rose Fruit belongs to season
Property stronger fruit, not storage tolerance, it is necessary to deep processing is carried out to Rosa roxburghii Tratt, just can guarantee the edible time for extending Rosa roxburghii Tratt product, and
In deep-processing process, it is most important that the main business ingredient for retaining Rosa roxburghii Tratt is not deteriorated, and most important index includes dimension life
Plain C, citrin amino acid and SOD content, in addition, thorn pear wine also need guarantee have preferable color, the longer shelf-life and and
Reduce the generation of deposited phenomenon.
Fruit also can be processed into fruit juice, fruit wine, beverage, preserved fruit and jam etc., there is very high battalion in addition to fresh food in the prior art
Value and a variety of medical care effects are supported, there is very high value of exploiting and utilizing.It is main that golden Rosa roxburghii Tratt fruit wine is made in the prior art
There are following three kinds of representative methods: one, first squeezing the juice to fresh fruit Rosa roxburghii Tratt, then the method for using liquid state fermentation, Rosa roxburghii Tratt is finally made
Wine；It two, is to be cooked Rosa roxburghii Tratt to ferment again to the production method of representative thorn pear wine；It three, is that Rosa roxburghii Tratt is immersed in wine,
As immersion thorn pear wine.The production method of above-mentioned three kinds of existing representative thorn pear wines, can be made thorn pear wine, but its nutrition
Speciality, especially vitamin C, amino acid, the content of SOD are relatively low, and its stability is bad, easily precipitate, and mouthfeel is not
It is enough soft.
Currently, being only purged to the burr on Rosa roxburghii Tratt surface before fermenting to Rosa roxburghii Tratt, and fresh fruit is carried out clear
It washes；Since fresh fruit surface is also attached with some bacteriums, not carrying out sterilization be will lead to during the fermentation, generate this kind of bacterium
Fermentation material, to influence the mouthfeel of finally formed wine product.
Summary of the invention
The purpose of the present invention is to provide the preparation methods of thorn pear wine, to enhance the mouthfeel of thorn pear wine.
Include the following steps:
Step A: fruit is selected；Mature Rosa roxburghii Tratt fresh fruit is selected, simultaneously deburring is removed；
Step B: cleaning and sterilizes；The Rosa roxburghii Tratt after flash removed will be gone to impregnate 10-15 minutes in 90-110 DEG C of hot water；
Step C: saccharomycete is added；Saccharomycete is added in clean Rosa roxburghii Tratt fresh fruit and mixes thoroughly；
Step D: enter pit and seal；The Rosa roxburghii Tratt disposed through step B is placed in pit and is sealed；
Step E: control pit internal temperature and fermentation time；Keep the temperature in pit at 28~32 DEG C, fermentation 13~
16 days；
Step F: filter residue；Pomace is taken out and filtered out after fermentation, forms original plasm wine；
Step G: store sth. in a cellar stabilization；Original plasm wine refills altar and stores sth. in a cellar 28~32 angel's wine stays in grade, reaches the visible wine of naked eyes
The limpid Huang of liquid is bright；
Step H: allotment；Pure water is taken out and be added after storing sth. in a cellar and rock sugar is configured, and wherein original plasm wine accounts for product gross weight
Amount for 43%~47%, rock sugar than accounting for the 3.8~4.2% of product total weight, pure water and accounting for the 48~52% of product total weight；
Step I: sterilizing.
This programme the utility model has the advantages that
(1) Rosa roxburghii Tratt is after removing flash removed, with 90-110 DEG C hot-water soak 10-15 minutes, the surface of Rosa roxburghii Tratt can be made to cure；From
And during the fermentation, the fermenting speed on Rosa roxburghii Tratt surface can be accelerated, then saccharomycete can penetrate into the inside of Rosa roxburghii Tratt faster,
It may advantageously facilitate Rosa roxburghii Tratt surface and reach consistent with internal fermentation rate, to promote the mouthfeel of thorn pear wine.
(2) hot water can also kill the bacterium for being attached to Rosa roxburghii Tratt surface while curing Rosa roxburghii Tratt surface；To introduce
After saccharomycete ferments to Rosa roxburghii Tratt, it is possible to reduce the fermentation material that other strains generate makes the mouthfeel more alcohol of thorn pear wine.
Preferred embodiment one: advanced optimizing as to base case, during the step B is cleaned and is sterilized, the body of hot water
Product is 4-5 times of volume of Rosa roxburghii Tratt.After hot water is added into Rosa roxburghii Tratt, since the temperature of Rosa roxburghii Tratt is lower, the temperature of Rosa roxburghii Tratt will lead to
Degree is declined, so increasing the volume ratio of hot water and Rosa roxburghii Tratt, it is possible to reduce the amplitude that temperature reduces is conducive to hot water for Rosa roxburghii Tratt
Surface softening.
Preferred embodiment two: as advanced optimizing to preferred embodiment one, during the step B is cleaned and sterilized, temperature is selected
The superheated water that degree is 105-110 DEG C.Rosa roxburghii Tratt is impregnated using superheated water, after the reduction that hot water has certain amplitude, heat
100 DEG C or more of temperature can still be maintained in water, so that guaranteeing hot water still has good bactericidal effect.
Preferred embodiment three: as advanced optimizing to preferred embodiment two, in the step B cleaning and sterilization process,
While hot water is added, Rosa roxburghii Tratt is stirred, when stirring is 2-3 minutes a length of.When hot water is just added, Rosa roxburghii Tratt is stirred
It mixes, is conducive to hot water and enters in the gap in Rosa roxburghii Tratt, to promote the curing on Rosa roxburghii Tratt surface；And in the later period of immersion, the table of Rosa roxburghii Tratt
Face gradually cures, and the surface of Rosa roxburghii Tratt is caused to be easy breakage, therefore, stops being stirred Rosa roxburghii Tratt in the later period of immersion, can keep away
Exempt from Rosa roxburghii Tratt breakage.
Preferred embodiment four: as advanced optimizing to preferred embodiment three, being added in saccharomycete in step C, will be wait ferment
Rosa roxburghii Tratt drain away the water after add saccharomycete.When moisture on Rosa roxburghii Tratt surface does not drain completely, moisture will continue to flow out, thus
Take away saccharomycete；And after draining away the water, Rosa roxburghii Tratt surface can still be maintained it is wet, to be conducive to saccharomycete being adhered to Rosa roxburghii Tratt
Surface.
Detailed description of the invention
Fig. 1 is the schematic diagram of Rosa roxburghii Tratt processing unit in the embodiment of the present invention.
Specific embodiment
It is further described below by specific embodiment:
Appended drawing reference in Figure of description includes: storage vat 10, interlayer 11, internal layer 12, liquid-leaking nozzle 13, shaft 20, stirs
Mix leaf 21, piston 22, cylinder body 30, outgassing nonreturn valve 31, breather check valve 32, driving motor 40, vacuum tank 50, oscillating plate 51,
First shut-off valve 52, the second shut-off valve 53, check valve 54, yeast storage tank 60, rotating bar 61, turnover panel 62, pull rod 63, passage
64, air inlet 65, roller 70, opening 71, air guide fan 72.
The preparation method of thorn pear wine the following steps are included:
A selects fruit: selecting mature Rosa roxburghii Tratt fresh fruit, removes simultaneously deburring；
B is cleaned and is sterilized: the Rosa roxburghii Tratt after flash removed will be gone to impregnate 13 minutes in 107 DEG C of superheated water, and the body of hot water
Product is 5 times of volume of Rosa roxburghii Tratt, first 3 minutes impregnated to Rosa roxburghii Tratt, is stirred to Rosa roxburghii Tratt, so that hot water can enter thorn
In cavity in pears；
Saccharomycete is added in C: after Rosa roxburghii Tratt is cooling, Rosa roxburghii Tratt being drained, and saccharomycete is added into Rosa roxburghii Tratt and mixes thoroughly；
D enters pit sealing: the Rosa roxburghii Tratt disposed through step B is placed in pit and is sealed；
E controls pit internal temperature and fermentation time: keeping the temperature in pit at 28~32 DEG C, ferments 13~16 days；
F filter residue: taking out and filter out pomace after fermentation, forms original plasm wine；
G stores sth. in a cellar stabilization: original plasm wine refills altar and stores sth. in a cellar 28~32 angel's wine stays in grade, and it is limpid to reach the visible wine liquid of naked eyes
Huang Liang；
H allotment: taking out and be added pure water and rock sugar is configured after storing sth. in a cellar, wherein original plasm wine accounts for product total weight ratio and is
43%~47%, rock sugar accounts for the 3.8~4.2% of product total weight, pure water and accounts for the 48~52% of product total weight；
I sterilizing.
In above-mentioned steps, step A, step B and step C are carried out in Rosa roxburghii Tratt processing unit.
As shown in Figure 1, Rosa roxburghii Tratt processing unit includes from top to bottom successively including that vacuum, burr removal portion and yeast import
Portion, burr removal portion include the storage vat 10 made of outer layer and internal layer 12, and interlayer 11, interlayer are constituted between internal layer 12 and outer layer
11 with a thickness of 2.5mm；Internal layer 12 is equipped with several liquid-leaking nozzles 13, and liquid-leaking nozzle 13 makes the space inside interlayer 11 and internal layer 12
Connection.The diameter of liquid-leaking nozzle 13 is 1.5mm, and the space inside internal layer 12 is for holding Rosa roxburghii Tratt, when the burr on Rosa roxburghii Tratt is detached from thorn
After the operatic circle body, Rosa roxburghii Tratt may pass through liquid-leaking nozzle 13 and enter in interlayer 11.Shaft 20 is rotatably connected in rack, the lower end of shaft 20 is stretched
Enter into storage vat 10, and the lower thread of shaft 20 is connected with paddle 21, is connected through a screw thread paddle 21 and to stir
Leaf 21 can be dismantled, consequently facilitating maintenance.
Vacuum includes vacuum tank 50 and negative pressure mechanism, and negative pressure mechanism includes cylinder body 30, the piston 22 in cylinder body 30,
Shaft 20 runs through cylinder body 30 and piston 22, and shaft 20 and piston 22 weld, so that 20 energy band piston 22 of shaft rotates.Piston
22 outer peripheral surface is equipped with the curved slot of annular, and the inner wall of cylinder body 30 is equipped with the guide pad of insertion curved slot, so that
Piston 22 forms cylindrical cam structure, so that piston 22 will back and forth be slided in cylinder body 30 when shaft 20 is rotated with piston 22
It is dynamic.The upper and lower ends of piston 22 are respectively connected with breather check valve 32 and outgassing nonreturn valve 31, and the inlet end of breather check valve 32 connects
The outlet side of logical vacuum tank 50, breather check valve 32 is connected to 30 inner cavity of cylinder body；The inlet end of outgassing nonreturn valve 31 is connected to cylinder body 30
The outlet side of inner cavity, outgassing nonreturn valve 31 is connected to outside.Vacuum tank 50 is connect by suction hose with interlayer 11, and the two of suction hose
End is connected to the bottom of vacuum tank 50 and interlayer 11 respectively, and the first shut-off valve 52 is provided on suction hose, passes through on-off first
Shut-off valve 52 can make vacuum tank 50 be connected to or disconnect with interlayer 11 by suction hose；In addition check valve is provided in suction hose
54, to prevent the water in vacuum tank 50 to be back in interlayer 11.The lower part of vacuum tank 50 and the top of interlayer 11 are also connected with row
Water pipe, the both ends of drainpipe are respectively communicated with vacuum tank 50 and interlayer 11, and drainpipe is equipped with the second shut-off valve 53, passes through on-off
Second shut-off valve 53 can make vacuum tank 50 be connected to or disconnect with interlayer 11 by drainpipe；It is connect in vacuum tank 50 with drainpipe
Filter screen is posted on the inner wall at place, to be filtered to the water for flowing into interlayer 11 from vacuum tank 50.Electricity is equipped in vacuum tank 50
Magnetic heater can continue to heat water after vacuum tank 50 sucks water by electromagnetic heater.Outgassing nonreturn valve 31 opens
Dynamic pressure is 0.2MPa, and when the pressure in vacuum tank 50 reaches 0.2MPa, vacuum tank 50 and cylinder body 30 will form pressure difference, thus
Breather check valve 32 is connected；I.e. after the pressure in vacuum tank 50 reaches 0.2MPa, gas will be discharged by outgassing nonreturn valve 31,
Then the internal pressure of vacuum tank 50 will not continue growing.
It is equipped with driving motor 40 in the top of vacuum, driving motor 40 is mounted on the rack, the output shaft of driving mechanism
It is connect with the upper end of shaft 20 by spline；To start driving motor 40, the output shaft of driving motor 40 will drive simultaneously to be stirred
It mixes leaf 21 and piston 22 rotates, and since piston 22 is in cylindrical cam structure, piston 22 and paddle 21 are all incited somebody to action on simultaneously
Lower reciprocating motion.
Yeast introduction part includes the roller 70 being rotatablely connected on the rack and the yeast storage tank 60 being fixed on the rack, rolling
The center of rotation of cylinder 70 is horizontally disposed, and the side of yeast storage tank 60 is equipped with the passage 64 stretched out, passage 64 and roller 70
One end rotation connection, and yeast storage tank 60 is connected to by passage 64 with roller 70.The other end of roller 70 is equipped with opening 71, and opens
Dustcloth is equipped at mouth 71, dustcloth is made of non-woven fabrics and blocks opening 71；And three bobbin streams are fixed at opening 71
Air guide fan 72, when roller 70 rotates, axis conductance gas fan 72 will drive air flowing, so that being formed in roller 70 from close to yeast
It is flowed to the other end 60 one end of storage tank.Servo motor is installed, servo motor is to drive roller 70 to rotate in rack.
It is rotatably connected to swingle in yeast storage tank 60, turnover panel 62 is fixed on swingle, and relative to turning on swingle
62 other side of plate is fixed with pull rod 63；Vibration net is slidably connected in vacuum tank 50, vibration net is made of wire netting, and vibration is online
It is fixed with interlocking bar, interlocking bar is stretched out from the bottom of vacuum tank 50, and the lower end of interlocking bar and the upper end of pull rod 63 pass through connecting rod
Connection, the both ends of connecting rod are hinged with interlocking bar and pull rod 63 respectively.When reciprocatingly sliding under vibration is online, turnover panel backswing in 62 future
It is dynamic.The top of yeast storage tank 60 is equipped with air inlet 65, and also is provided with the Air Filter made of non-woven fabrics at air inlet 65.
The bottom of storage vat 10 is equipped with drainage conduit, and internal layer 12 is protruded into the upper end of drainage conduit, and the lower end of evacuating catheter is extended
Outer layer.And blow-off valve is installed on evacuating catheter, opening blow-off valve, internal Rosa roxburghii Tratt can be discharged.The side wall of roller 70 is equipped with material
Mouthful, by cover closure, cover board is fixed by screws on the side wall of roller 70 material mouth；It is aligned material mouth with drainage conduit, then can incite somebody to action
Rosa roxburghii Tratt is discharged into roller 70.
The process of Rosa roxburghii Tratt processing unit specific works is as follows:
Rosa roxburghii Tratt is put into storage vat 10, driving motor 40 is started, driving motor 40 drives shaft 20 to rotate；20 band of shaft
Dynamic paddle 21 rotates, and paddle 21 will have agitaion to Rosa roxburghii Tratt, and the burr on Rosa roxburghii Tratt will be extend on internal layer 12
Liquid-leaking nozzle 13, then when Rosa roxburghii Tratt is moved relative to internal layer 12, burr will be scraped by internal layer 12 and enter in interlayer 11.In addition, turning
Axis 20 is also to driving paddle 21 to move back and forth up and down, then paddle 21 also has shake effect to Rosa roxburghii Tratt, thus in being conducive to
Mobile outside the Rosa roxburghii Tratt in portion, the burr for being also beneficial to fall enters in interlayer 11.
When shaft 20 rotates, piston 22 moves back and forth in cylinder body 30, and piston 22, cylinder body 30 constitute inflator structure,
To the air that cylinder body 30 will be sucked out in vacuum tank 50 by breather check valve 32, to make to form negative pressure in vacuum tank 50.When
After completion is removed burr to Rosa roxburghii Tratt, the first shut-off valve 52, then in vacuum tank 50 under the action of negative pressure, vacuum tank 50 are opened
Hot water in material storing box can be immediately wicked into vacuum tank 50；And negative pressure accelerates the flow velocity of water, is conducive to suck burr true
In empty van 50.And since vacuum tank 50 is higher than storage vat 10, can be flowed back by the way that check valve 54 is arranged on suction hose to avoid water
To interlayer 11.
After crossing Rosa roxburghii Tratt due to hot-water soak, the temperature of hot water stills remain in 100 DEG C or so, therefore water sucks vacuum tank 50
While, due to being in negative pressure in vacuum tank 50, hot water will boil rapidly in vacuum tank 50, and push oscillating plate 51 up and down reciprocatingly
Vibration；To pull on the swing of turnover panel 62, so that the partial yeast powder in yeast storage tank 60 is in suspended state.With vacuum tank
Hot water in 50 gradually increases, and the continuous evaporation of vapor, and the pressure in vacuum tank 50 will be gradually increased, then in vacuum tank 50
Water by stop boil.
After water in storage vat 10 is sucked out completely, Rosa roxburghii Tratt is discharged into roller 70, and roller is driven by servo motor
70 roll, then will form air-flow in roller 70 under the action of air guide fan 72, and air-flow will drive and suspend in yeast storage tank 60
Yeast powder enters in roller 70, so that yeast powder will be attached on Rosa roxburghii Tratt；And the rolling of roller 70 will play Rosa roxburghii Tratt and stir
The effect of mixing, so that yeast be made uniformly to be attached on Rosa roxburghii Tratt.
The water in vacuum tank 50 can be continued to heat by electromagnetic heater, to reuse water, to reach
Energy saving purpose；And the pressure in vacuum tank 50 finally will be maintained at 0.2MPa, so as to which the water in vacuum tank 50 was heated to
Hot water；Then the second shut-off valve 53 on drainpipe is opened, the water in vacuum tank 50 can be added in storage vat 10.
What has been described above is only an embodiment of the present invention, and the common sense such as well known specific structure and characteristic are not made herein in scheme
Excessive description.It, without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these also should be considered as protection scope of the present invention, these all will not influence what the present invention was implemented
Effect and patent practicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as specific embodiment can be used for explaining the content of claim.
Claims (5)
1. a kind of preparation method of thorn pear wine, which comprises the steps of:
Step A selects fruit: selecting mature Rosa roxburghii Tratt fresh fruit, removes simultaneously deburring；
Step B is cleaned and is sterilized: the Rosa roxburghii Tratt after flash removed will be gone to impregnate 10-15 minutes in 90-110 DEG C of hot water；
Saccharomycete is added in step C: saccharomycete being added in clean Rosa roxburghii Tratt fresh fruit and mixes thoroughly；
Step D is sealed into pit: the Rosa roxburghii Tratt disposed through step B is placed in pit and is sealed；
Step E controls pit internal temperature and fermentation time: keeping the temperature in pit at 28~32 DEG C, ferments 13~16 days；
Step F, filter residue: taking out and filter out pomace after fermentation, forms original plasm wine；
Step G, stores sth. in a cellar stabilization: original plasm wine refills altar and stores sth. in a cellar 28~32 angel's wine stays in grade, and it is clear to reach the visible wine liquid of naked eyes
Clear Huang Liang；
Allotment: step H takes out and is added pure water and rock sugar is configured, wherein original plasm wine accounts for product total weight ratio after storing sth. in a cellar
The 3.8~4.2% of product total weight, pure water, which is accounted for, for 43%~47%, rock sugar accounts for the 48~52% of product total weight；
Step I: sterilizing.
2. the preparation method of thorn pear wine according to claim 1, it is characterised in that: the step B is cleaned and is sterilized,
The volume of hot water is 4-5 times of volume of Rosa roxburghii Tratt.
3. the preparation method of thorn pear wine according to claim 2, it is characterised in that: the step B is cleaned and is sterilized,
Selecting temperature is 105-110 DEG C of superheated water.
4. the preparation method of thorn pear wine according to claim 3, it is characterised in that: the step B cleans simultaneously sterilization process
In, while hot water is added, Rosa roxburghii Tratt is stirred, when stirring is 2-3 minutes a length of.
5. the preparation method of thorn pear wine according to claim 4, it is characterised in that: in step C, it is added in saccharomycete, it will
Rosa roxburghii Tratt wait ferment adds saccharomycete after draining away the water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811505789.0A CN109439491A (en) | 2018-12-10 | 2018-12-10 | A kind of preparation method of thorn pear wine |
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| CN201811505789.0A CN109439491A (en) | 2018-12-10 | 2018-12-10 | A kind of preparation method of thorn pear wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150030A (en) * | 2020-01-16 | 2020-05-15 | 贵州山里宝农牧实业有限公司 | Canned bamboo fungus chicken soup and preparation method thereof |
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