CN110004012A - A kind of preparation method of nine footpaths between fields plum fruit wine beverage - Google Patents
A kind of preparation method of nine footpaths between fields plum fruit wine beverage Download PDFInfo
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- CN110004012A CN110004012A CN201910351111.XA CN201910351111A CN110004012A CN 110004012 A CN110004012 A CN 110004012A CN 201910351111 A CN201910351111 A CN 201910351111A CN 110004012 A CN110004012 A CN 110004012A
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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 present invention provides a kind of preparation method of nine footpath between fields plum fruit wine beverages.The present invention is the following steps are included: (a) raw material selection and cleaning, the peeling of (b) caustic dip and rinsing juicing, (c) enzymatic hydrolysis, (d) sugar addition acidity and (e) alcoholic fermentation.Preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；Nine footpath between fields plum fruit wine beverage mouthfeels of preparation are good, and nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.
Description
Technical field
The present invention relates to fruit wine drink technology of preparing, especially a kind of preparation method of nine footpath between fields plum fruit wine beverages.
Background technique
Nine footpath between fields towns are the town that Guizhou Province, Sui Autonomous County of Sandu, Bouyei-Miao Autonomous Prefecture of Qiannan has under its command, are located in the moon
Middle of a mountain, away from three all county town 65,30 kilometers far from Libo county town of nine footpath between fields town of the town Gong Jiuqian is that three traffic all towards Libo is wanted
Road.
Nine footpath between fields Lee are the exclusive characteristic fruits in Sui Autonomous County of Sandu, have that thin skin, meat are thick, matter is crisp, juice is dense, the spies such as sweet
Point, Victoria C content is higher, is well received by consumers, and is accredited as rare rare excellent variety by Guizhou Province agricultural experts within 1987,
It enjoys great prestige inside and outside the province.
Nine footpath between fields Lee's originals are based on organic growth, from 2002, nine footpath between fields town adaptation to local conditions in agricultural sector structure adjustment,
Nine footpath between fields Lee plantation is greatly developed, by the promotion of the projects such as conceding the land to forestry, the demonstration of agricultural industry science and technology, and constantly introduces advanced kind
Planting technology improves the cultivated area and fruit quality of nine footpath between fields Lee.Currently, nine footpath between fields Lee's cultivated area of town has developed to more than 13000
Mu, wherein 4000 mu of fruiting, produce more than 60 ten thousand kilograms of fruit per year.Its fructescence is supplied in annual mid or late May, positive value fruit
Dull season, in addition its excellent quality, for many years, supply falls short of demand in the market.
Therefore, the preparation method for inventing a kind of nine footpath between fields plum fruit wine beverages is of great significance to the development of nine footpath between fields Lee's industries.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of nine footpath between fields plum fruit wine beverages.Preparation method of the present invention is simple
Stablize, preparation cost is low, and preparation efficiency is high；Nine footpath between fields plum fruit wine beverage mouthfeels of preparation are good, and nutrient composition content is higher, push
The development of nine footpath between fields Lee's industries.
A kind of technical solution of the present invention: preparation method of nine footpath between fields plum fruit wine beverages, comprising the following steps:
(a) raw material selection and cleaning: fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4-10%NaOH solution being warming up to 90-100 DEG C, impregnates nine footpath between fields Lee 70-
Nine footpath between fields Lee are rinsed after peeling to be immediately placed in 0.1-0.5% hydrochloric acid solution and impregnate neutralization, placed into water and rinse by 120s, will
Pulp chopping is squeezed, is filtered up to fruit juice；
(c) it digests: adding pectase into fruit juice, additive amount 0.02-0.08mg/100mL, and in 40-50 DEG C of water-bath
Keep the temperature 1-3h；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%-18%, acidity is
7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05-0.11%, hair
Ferment temperature is 20-30 DEG C, fermentation time 7-8d, ferment effect is judged using alcohol content as index, in 1 fermentation liquid of survey in 1 day
Total reducing sugar, total acid and alcohol content, when alcohol content in fermentation liquid is 10%-12%vol, alcoholization is completed；Carry out instantaneous high-temperature
Sterilization treatment to obtain the final product.
In a kind of preparation method of nine footpaths between fields plum fruit wine beverage above-mentioned, nine footpath between fields Lee selected in the step (a) are fruit
Maturity period size is well-balanced, and no mildew, nothing is rotted and no disease and pests harm, and meets maturescent fresh nine footpaths between fields Lee.
In a kind of preparation method of nine footpaths between fields plum fruit wine beverage above-mentioned, the step (b) is to be warming up to 8%NaOH solution
95 DEG C, nine footpath between fields Lee 90s are impregnated, nine footpath between fields Lee are rinsed after peeling to be immediately placed in 0.3% hydrochloric acid solution and impregnate neutralization.
In a kind of preparation method of nine footpaths between fields plum fruit wine beverage above-mentioned, pectase is added into fruit juice in the step (c)
Additive amount be 0.05mg/100mL, bath temperature be 45 DEG C, time 2h.
In a kind of preparation method of nine footpaths between fields plum fruit wine beverage above-mentioned, yeast liquid inoculum concentration is in the step (e)
0.08%, fermentation temperature is 22 DEG C.
In a kind of preparation method of nine footpaths between fields plum fruit wine beverage above-mentioned, flash-sterilization processing is in the step (e)
95 DEG C of sterilizing 15s.
Compared with prior art, the present invention prepares fruit wine drink by using nine footpath between fields Lee, not only promotes nine footpath between fields Lee's industries
Development, and nine footpath between fields Lee have the characteristics that thin skin, meat are thick, matter is crisp, juice is dense, sweet, Victoria C content is higher, and the fruit wine of preparation is not only
It is unique in taste, and nutrient composition content is higher；Specifically, the present invention passes through raw material selection and cleaning, caustic dip peeling and drift
Wash juicing, five enzymatic hydrolysis, sugar addition acidity and alcoholic fermentation steps prepare nine footpath between fields Lee and prepare fruit wine drink, preparation method is simple
Stabilization, preparation cost is low, preparation efficiency is high, wherein removing the peel by caustic dip, 4-10%NaOH solution is warming up to 90-100 DEG C, leaching
Nine footpath between fields Lee 70-120s are steeped, nine footpath between fields Lee are rinsed after peeling to be immediately placed in 0.1-0.5% hydrochloric acid solution and impregnate neutralization, are placed into
It is rinsed in water, removes the pericarp of nine footpath between fields Lee, not only remove the sour and astringent taste of pericarp part, but also squeeze the juice convenient for pulp；Pass through enzyme
Solution adds pectase, additive amount 0.02-0.08mg/100mL into fruit juice, and keeps the temperature 1-3h, enhancing in 40-50 DEG C of water-bath
Clarifying effect and raising crushing juice rate；Nine footpath between fields plum juice Normal juice contain sugared (mass fraction) and are generally 6%-10%, and acidity is (with acetic acid
Meter) it is 16g/L, in order to go on smoothly fermentation energy, the sugar content that need to adjust fruit juice is 14%-18%, and acidity is 7.0g/L left
The right side after first measuring its acidity with acidometer, is diluted by the amount of 1:10 with distilled water, suitable sucrose and honey is added to be adjusted
Whole pol.
To verify effect of the invention, inventor has carried out following experiment:
Experimental example:
Nine footpath between fields plum fruit wine alcoholic fermentation orthogonal tests are horizontal as shown in table 1
1 nine footpath between fields plum fruit wine alcoholic fermentation orthogonal test level design of table
2 experimental program table of table
Optimised process are as follows: processing 2, i.e. 22 DEG C of fermentation temperature, inoculum of dry yeast 0.08%, pH 4.2；Alcohol in fruit wine
Spending is 11.8 ° of vol, carbohydrate 16.1%, dietary fiber 0.8%, organic acid 1.4%, protein 0.6%,
Ash content is 0.4%, soluble sugar 6.5%.
In conclusion preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；Nine footpath between fields Lee fruits of preparation
Wine is in good taste, and nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.The preparation method of nine footpath between fields plum fruit wine beverages, comprising the following steps:
(a) raw material selection and cleaning: fructescence size is well-balanced, it is no mildew, without rot and no disease and pests harm, and close at
Ripe fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 8%NaOH solution being warming up to 95 DEG C, nine footpath between fields Lee 90s are impregnated, by nine footpath between fields Lee
It is immediately placed in immersion neutralization in 0.3% hydrochloric acid solution after rinsing peeling, places into water and rinses, pulp is shredded, squeeze, filter
Up to fruit juice；
(c) it digests: adding pectase, additive amount 0.05mg/100mL into fruit juice, and keep the temperature 2h in 45 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 16%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.08%, fermentation temperature
Degree is 22 DEG C, fermentation time 7d, judges ferment effect, total reducing sugar, total acid in 1 fermentation liquid of survey in 1 day by index of alcohol content
And alcohol content, when alcohol content in fermentation liquid is 11%vol, alcoholization is completed；Carry out flash-sterilization, 95 DEG C of sterilizings
15s processing to get.
Embodiment 2.The preparation method of nine footpath between fields plum fruit wine beverages, comprising the following steps:
(a) raw material selection and cleaning: fructescence size is well-balanced, it is no mildew, without rot and no disease and pests harm, and close at
Ripe fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4.5%NaOH solution being warming up to 90 DEG C, nine footpath between fields Lee 120s are impregnated, by nine footpaths between fields
It is immediately placed in impregnate in 0.1% hydrochloric acid solution after Li Chongxi peeling and neutralize, place into water and rinse, pulp is shredded, squeeze, mistake
It filters up to fruit juice；
(c) it digests: adding pectase, additive amount 0.08mg/100mL into fruit juice, and keep the temperature 1h in 40 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05%, fermentation temperature
Degree is 26 DEG C, fermentation time 8d, judges ferment effect, total reducing sugar, total acid in 1 fermentation liquid of survey in 1 day by index of alcohol content
And alcohol content, when alcohol content in fermentation liquid is 12%vol, alcoholization is completed；Carry out flash-sterilization, 95 DEG C of sterilizings
15s processing to get.
Embodiment 3.The preparation method of nine footpath between fields plum fruit wine beverages, comprising the following steps:
(a) raw material selection and cleaning: fructescence size is well-balanced, it is no mildew, without rot and no disease and pests harm, and close at
Ripe fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 10%NaOH solution being warming up to 95 DEG C, nine footpath between fields Lee 70s are impregnated, by nine footpath between fields Lee
It is immediately placed in immersion neutralization in 0.5% hydrochloric acid solution after rinsing peeling, places into water and rinses, pulp is shredded, squeeze, filter
Up to fruit juice；
(c) it digests: adding pectase, additive amount 0.02mg/100mL into fruit juice, and keep the temperature 3h in 50 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 18%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.08%, fermentation temperature
Degree is 29 DEG C, fermentation time 8d, judges ferment effect, total reducing sugar, total acid in 1 fermentation liquid of survey in 1 day by index of alcohol content
And alcohol content, when alcohol content in fermentation liquid is 10%vol, alcoholization is completed；Carry out flash-sterilization, 95 DEG C of sterilizings
15s processing to get.
Claims (6)
1. a kind of preparation method of nine footpath between fields plum fruit wine beverages, it is characterised in that: the following steps are included:
(a) raw material selection and cleaning: fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4-10%NaOH solution is warming up to 90-100 DEG C, impregnates nine footpath between fields Lee 70-120s, it will
Nine footpath between fields Lee are immediately placed in immersion neutralization in 0.1-0.5% hydrochloric acid solution after rinsing peeling, place into water and rinse, pulp is cut
It is broken, it squeezes, filter up to fruit juice；
(c) it digests: adding pectase, additive amount 0.02-0.08mg/100mL into fruit juice, and kept the temperature in 40-50 DEG C of water-bath
1-3h；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is diluted by the amount of 1:10, is surveyed
Determine pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%-18%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05-0.11%, fermentation temperature
Degree is 20-30 DEG C, fermentation time 7-8d, is index judge ferment effect using alcohol content, total reducing sugar in 1 fermentation liquid of survey in 1 day,
Total acid and alcohol content, when alcohol content in fermentation liquid is 10%-12%vol, alcoholization is completed；It carries out at flash-sterilization
It manages to obtain the final product.
2. a kind of preparation method of nine footpaths between fields plum fruit wine beverage according to claim 1, it is characterised in that: the step (a)
In nine footpath between fields Lee for selecting be that fructescence size is well-balanced, no mildew, without rotting and no disease and pests harm, and connect maturescent fresh nine
Footpath between fields Lee.
3. a kind of preparation method of nine footpaths between fields plum fruit wine beverage according to claim 1, it is characterised in that: the step (b)
It is that 8%NaOH solution is warming up to 95 DEG C, impregnates nine footpath between fields Lee 90s, it is molten by 0.3% hydrochloric acid is immediately placed in after nine footpath between fields Lee flushing peeling
It impregnates and neutralizes in liquid.
4. a kind of preparation method of nine footpaths between fields plum fruit wine beverage according to claim 1, it is characterised in that: the step (c)
The middle additive amount that pectase is added into fruit juice is 0.05mg/100mL, and bath temperature is 45 DEG C, time 2h.
5. a kind of preparation method of nine footpaths between fields plum fruit wine beverage according to claim 1, it is characterised in that: the step (e)
Middle yeast liquid inoculum concentration is 0.08%, fermentation temperature is 22 DEG C.
6. a kind of preparation method of nine footpaths between fields plum fruit wine beverage according to claim 1, it is characterised in that: the step (e)
Middle flash-sterilization processing is 95 DEG C of sterilizing 15s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114369511A (en) * | 2022-01-17 | 2022-04-19 | 贵州省生物研究所 | Jiuqian plum sulfur-free peach red fruit wine brewing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106754048A (en) * | 2016-12-27 | 2017-05-31 | 广东石油化工学院 | A kind of brewing method of Gentiana triflora banana compound fruit wine |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
-
2019
- 2019-04-28 CN CN201910351111.XA patent/CN110004012A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754048A (en) * | 2016-12-27 | 2017-05-31 | 广东石油化工学院 | A kind of brewing method of Gentiana triflora banana compound fruit wine |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
Non-Patent Citations (1)
| Title |
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| 成策，等: "李子果粒果汁饮料加工工艺研究", 《食品与机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114369511A (en) * | 2022-01-17 | 2022-04-19 | 贵州省生物研究所 | Jiuqian plum sulfur-free peach red fruit wine brewing method |
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Application publication date: 20190712 |