CN110408504A - A kind of production method of lime tree honey indigo fruit wine - Google Patents
A kind of production method of lime tree honey indigo fruit wine Download PDFInfo
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- CN110408504A CN110408504A CN201910643803.1A CN201910643803A CN110408504A CN 110408504 A CN110408504 A CN 110408504A CN 201910643803 A CN201910643803 A CN 201910643803A CN 110408504 A CN110408504 A CN 110408504A
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- honey
- indigo fruit
- wine
- added
- lime tree
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- 235000012907 honey Nutrition 0.000 title claims abstract description 104
- 235000000177 Indigofera tinctoria Nutrition 0.000 title claims abstract description 46
- 229940097275 indigo Drugs 0.000 title claims abstract description 46
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 240000006909 Tilia x europaea Species 0.000 title claims abstract description 34
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000014101 wine Nutrition 0.000 claims abstract description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 230000032683 aging Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 9
- 239000000440 bentonite Substances 0.000 claims abstract description 9
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims abstract description 8
- 229940043349 potassium metabisulfite Drugs 0.000 claims abstract description 8
- 235000010263 potassium metabisulphite Nutrition 0.000 claims abstract description 8
- 239000003292 glue Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 12
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- SJZFFCZQDPVHQI-UHFFFAOYSA-N potassium;sulfurous acid Chemical compound [K].OS(O)=O SJZFFCZQDPVHQI-UHFFFAOYSA-N 0.000 claims 1
- 230000035882 stress Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 3
- 235000019988 mead Nutrition 0.000 abstract description 2
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229940026314 red yeast rice Drugs 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000166124 Eucalyptus globulus Species 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000001627 detrimental effect Effects 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 238000012958 reprocessing Methods 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- VHOCUJPBKOZGJD-UHFFFAOYSA-N triacontanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC(O)=O VHOCUJPBKOZGJD-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
Abstract
The present invention relates to fermented honey wine technical fields, in particular a kind of production method of lime tree honey indigo fruit wine, choose the lime tree honey that concentration is 40 ° of B é or more, it is 26 ° of B é honey that warm water, which is diluted to concentration, the pectase of honey juice volume 0.25% is added, 50 DEG C of hydrolysis temperature, after enzymolysis time 2h, it is cooled to 25 DEG C of temperature for use, it is 15g/100mL according to solid-liquid ratio, the indigo fruit through crushing crusher machine is added, potassium metabisulfite sterilization is added by honey juice volume 0.02%, fermentation assistant is added by honey juice volume 0.015%, 0.2g/L fermenting microbe is added, it ferments 15 days at 25 DEG C, when pol is down to 8 ° of B é, stop fermentation, filter out that indigo fruit is miscellaneous to obtain former wine, former wine 15 DEG C~20 DEG C ageing 30 days, it is added 0.1% Bentonite under glue, in the present invention, change formula, the wine of a fermented type done using lime tree honey, indigo fruit as raw material, fermented wine nutrition is not only more full of nutrition than blended liquor, but also is free of the additives such as pigment, fragrance, does not injure body actually.
Description
Technical field
The present invention relates to fermented honey wine technical field, specially a kind of production method of lime tree honey indigo fruit wine.
Background technique
As being constantly progressive for society is increasingly improved with living standard, the health care consciousness of people is also gradually increased, and honey is
The preferred health care product of people, it is desirable to more effectively obtain honey in various nutritional ingredients, then to the reprocessing of honey just at
At home and abroad there is the multiple product of honey reprocessing, such as hydromel, Melissic Acid in the project competitively studied of researchers
Milk, honey jelly, honey preserved fruit etc., wherein for the people of good wine, hydromel is even more its preferred wine product, hydromel wine degree is low,
It drinks well, health, nutrition, hydromel is diluted with water in honey, is brewed through everfermentation, and high fructose etc. is contained in honey
Sugar, high osmotic pressure makes microorganism be difficult to breed, and after honey is diluted with water, the concentration of sugar declines, and saccharomycete can
It is bred under suitable osmotic pressure, starts to ferment, in the market some hydromels, be the addition using grain wine, edible alcohol as raw material
The additives hook tune such as honey, pigment, fragrance, thickener, flavoring agent forms；The producer of some fermented soy hydromels, with grain
Raw material and honey are primary raw material, add Chinese yeast or red yeast rice carries out mixed fermentation brewing hydromel；Also some hydromels are with bee
Honey is raw material, fermented, distillation, ageing, hook tune and manufactured Spirit, therefore, to a kind of system of lime tree honey indigo fruit wine
The demand for making method is growing.
Hydromel on the market is many kinds of at present, and the hydromel physics and chemistry that different brewage process and processing method brew refers to
Mark differs greatly, and taste is different, puts into the commodity wine in market also numerous and disorderly complexity, the hydromel blent, additive using excessive,
It is highly detrimental to or harmful to health；And mouthfeel is thin, and wine body is uncoordinated, and fragrance missing, irritation are strong；Use Chinese yeast or red
The hydromel of Qu Jinhang mixed fermentation brewing, hydromel weak flavor, mouthfeel are bad；The hydromel of pure fermented honey, wine body mouthfeel
Dense sweet mouth, acidity is small, sour-sweet out of proportion, not tasty and refreshing, stuffy, therefore, proposes that a kind of lime tree honey is blue regarding to the issue above
The production method of indigo fruit wine.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of lime tree honey indigo fruit wine, to solve the honey blent
Wine, additive are highly detrimental to or harmful to health using excessively；The hydromel blent, mouthfeel is thin, and wine body is uncoordinated, fragrant
Gas missing, irritation are strong；The hydromel of mixed fermentation brewing is carried out using Chinese yeast or red yeast rice, hydromel weak flavor, mouthfeel are bad；
The hydromel of pure fermented honey, the dense sweet mouth of wine body mouthfeel, acidity is small, problem sour-sweet out of proportion, not tasty and refreshing, stuffy.
To achieve the above object, the invention provides the following technical scheme:
A kind of production method of lime tree honey indigo fruit wine, comprising the following steps:
(1) the lime tree honey for choosing higher concentration, is diluted with water honey juice；
(2) in the honey juice that step (1) obtains, honey juice pectase is added, it is stand-by after enzymatic hydrolysis, cooling；
(3) in step (2) honey juice, the indigo fruit through crushing crusher machine is added；
(4) in step (3) in honey juice, addition potassium metabisulfite sterilization；
(5) in step (4) in made honey juice, fermentation assistant is added；
(6) in step (5) in honey juice, fermenting microbe is added and ferments, after fermentation, filters out that indigo fruit is miscellaneous to be obtained
Former wine；
(7) step (6) former wine ageing；
(8) former wine is obtained in step (7), and glue under bentonite is added；
(9) former wine obtained in step (8) through filtering, filling and sterilization, packs obtained lime tree honey indigo fruit fermented wine
Product.
Preferably, the lime tree honey density of selection is 40 ° of B é or more, is subject to warm water and is diluted, and being diluted to concentration is 26 °
B é honey juice.
Preferably, the volume that pectase is added is the 0.25% of honey juice volume, and the temperature of enzymatic hydrolysis is 50 DEG C, enzymatic hydrolysis when
Between be 2h, cooling temperature be 25 DEG C.
Preferably, the solid-liquid ratio through crushing the indigo fruit of crusher machine is 15g/100mL.
Preferably, potassium metabisulfite volume is the 0.02% of honey juice volume.
Preferably, the volume of fermentation assistant is honey juice volume 0.015%.
Preferably, the fermenting microbe of addition be 0.2g/L, the temperature of fermentation at 25 DEG C, fermentation when it is 15 days a length of, when
When pol is down to 8 ° of B é, stop fermentation.
Preferably, the temperature of former wine ageing is 15 DEG C~20 DEG C, and the time of former wine ageing is 30 days.
Preferably, the amount that bentonite is added is the 0.1% of former wine amount.
Compared with prior art, the beneficial effects of the present invention are:
1, in the present invention, formula is changed, the wine of a fermented type, eucalyptus honey are done using lime tree honey, indigo fruit as raw material
Color is sparkling and crystal-clear, is in light amber, contains more glucose, fructose, vitamin, amino acid, hormone, enzyme and ester than other honey
Class, fermented wine nutrition is not only more full of nutrition than blended liquor, but also without additives such as pigment, fragrance, practical not injure body；
2, in the present invention, use indigo fruit as one of raw material of alcoholic, indigo fruit is rich in anthocyanidin, vitamin C, sugar
Class, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quininic acid, pectin, malic acid etc., it is highly beneficial to human body, but also
It has additional nutrients and acidity, not dense sweet mouth is sour-sweet moderate, salubrious palatable.
Specific embodiment
Embodiment 1: the present invention provides a kind of technical solution:
A kind of production method of lime tree honey indigo fruit wine, comprising the following steps:
(1) the lime tree honey for choosing higher concentration, is diluted with water honey juice；
(2) in the honey juice that step (1) obtains, honey juice pectase is added, it is stand-by after enzymatic hydrolysis, cooling；
(3) in step (2) honey juice, the indigo fruit through crushing crusher machine is added；
(4) in step (3) in honey juice, addition potassium metabisulfite sterilization；
(5) in step (4) in made honey juice, fermentation assistant is added；
(6) in step (5) in honey juice, fermenting microbe is added and ferments, after fermentation, filters out that indigo fruit is miscellaneous to be obtained
Former wine；
(7) step (6) former wine ageing；
(8) former wine is obtained in step (7), and glue under bentonite is added；
(9) former wine obtained in step (8) through filtering, filling and sterilization, packs obtained lime tree honey indigo fruit fermented wine
Product.
The lime tree honey density of selection is 40 ° of B é or more, is subject to warm water and is diluted, and being diluted to concentration is 26 ° of B é honey
Juice, this set guarantee the preferable concentration of stoste, advantageously ensure that the quality of wine product, and the volume that pectase is added is honey juice body
Long-pending 0.25%, the temperature of enzymatic hydrolysis are 50 DEG C, and the time of enzymatic hydrolysis is 2h, and cooling temperature is 25 DEG C, and this set can guarantee
Honey is preferably digested, and the solid-liquid ratio through crushing the indigo fruit of crusher machine is 15g/100mL, this arrangement ensure that finished product
The moderate taste of wine, potassium metabisulfite volume are the 0.02% of honey juice volume, and this set can guarantee preferably to sterilize
The volume of bactericidal effect, fermentation assistant is honey juice volume 0.015%, and this set can further promote the effect of fermentation,
The fermenting microbe of addition be 0.2g/L, the temperature of fermentation at 25 DEG C, fermentation when it is 15 days a length of, when pol is down to 8 ° of B é,
Stop fermentation, the temperature of former wine ageing is 15 DEG C~20 DEG C, and the time of former wine ageing is 30 days, this arrangement ensure that former wine is most
Good ferment effect, the amount that bentonite is added is the 0.1% of former wine amount, due to the attraction of positive and negative charge, causes turbid material and soap
Soil effect generates flocculent deposit, and wine is enable to clarify.
Embodiment 2: the present invention provides a kind of technical solution:
A kind of production method of lime tree honey indigo fruit wine, comprising the following steps:
(1) the lime tree honey for choosing higher concentration, is diluted with water honey juice；
(2) in the honey juice that step (1) obtains, honey juice pectase is added, it is stand-by after enzymatic hydrolysis, cooling；
(3) in step (2) in honey juice, addition potassium metabisulfite sterilization；
(4) in step (3) in made honey juice, fermentation assistant is added；
(5) in step (4) in honey juice, fermenting microbe is added and ferments, to fermentation ends；
6) in step (5) honey juice, the indigo fruit through crushing crusher machine is added, filters out that indigo fruit is miscellaneous to obtain former wine；；
(7) step (6) former wine ageing；
(8) former wine is obtained in step (7), and glue under bentonite is added；
(9) former wine obtained in step (8) through filtering, filling and sterilization, packs obtained lime tree honey indigo fruit fermented wine
Product.
The lime tree honey density of selection is 40 ° of B é or more, is subject to warm water and is diluted, and being diluted to concentration is 26 ° of B é honey
Juice, this set guarantee the preferable concentration of stoste, advantageously ensure that the quality of wine product, and the volume that pectase is added is honey juice body
Long-pending 0.25%, the temperature of enzymatic hydrolysis are 50 DEG C, and the time of enzymatic hydrolysis is 2h, and cooling temperature is 25 DEG C, and this set can guarantee
Honey is preferably digested, and the solid-liquid ratio through crushing the indigo fruit of crusher machine is 15g/100mL, this arrangement ensure that finished product
The moderate taste of wine, potassium metabisulfite volume are the 0.02% of honey juice volume, and this set can guarantee preferably to sterilize
The volume of bactericidal effect, fermentation assistant is honey juice volume 0.015%, and this set can further promote the effect of fermentation,
The fermenting microbe of addition be 0.2g/L, the temperature of fermentation at 25 DEG C, fermentation when it is 15 days a length of, when pol is down to 8 ° of B é,
Stop fermentation, the temperature of former wine ageing is 15 DEG C~20 DEG C, and the time of former wine ageing is 30 days, this arrangement ensure that former wine is most
Good ferment effect, the amount that bentonite is added is the 0.1% of former wine amount, due to the attraction of positive and negative charge, causes turbid material and soap
Soil effect generates flocculent deposit, and wine is enable to clarify.
It is pure natural, pollution-free with the honey indigo fruit wine that eucalyptus honey, indigo fruit are made, Chinese yeast or red yeast rice are not added, make wine
The raciness that body color is prominent in dark red, sweet fragrant indigo fruity, indigo fruit tart flavour is moderate, containing sugar after honey, indigo fruit are fermented
Amount is greatly reduced, and does not influence original polypeptide, active polysaccharide, acidic materials, anthocyanidin, vitamins, flavonoid not only
Object, the functional components such as SOD, and new nutritional ingredient is produced, such as the important physiology of amino acid, vitamins, minerals is living
Property substance, keep wine body nutritional ingredient more abundant.
Used herein a specific example illustrates the principle and implementation of the invention, the explanation of above example
It is merely used to help understand method and its core concept of the invention.The above is only a preferred embodiment of the present invention, it answers
When pointing out due to the finiteness of literal expression, and objectively there is unlimited specific structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention
Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.
Claims (9)
1. a kind of production method of lime tree honey indigo fruit wine, it is characterised in that: the following steps are included:
(1) the lime tree honey for choosing higher concentration, is diluted with water honey juice；
(2) in the honey juice that step (1) obtains, honey juice pectase is added, it is stand-by after enzymatic hydrolysis, cooling；
(3) in step (2) honey juice, the indigo fruit through crushing crusher machine is added；
(4) in step (3) in honey juice, addition potassium metabisulfite sterilization；
(5) in step (4) in made honey juice, fermentation assistant is added；
(6) in step (5) in honey juice, fermenting microbe is added and ferments, after fermentation, filters out that indigo fruit is miscellaneous to obtain original
Wine；
(7) step (6) former wine ageing；
(8) former wine is obtained in step (7), and glue under bentonite is added；
(9) former wine obtained in step (8) through filtering, filling and sterilization, packs obtained lime tree honey indigo fruit fermentation wine product.
2. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: the lime tree of selection
Honey density is 40 ° of B é or more, is subject to warm water and is diluted, and being diluted to concentration is 26 ° of B é honey juice.
3. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: pectase is added
Volume be the 0.25% of honey juice volume, the temperature of enzymatic hydrolysis is 50 DEG C, and the time of enzymatic hydrolysis is 2h, and cooling temperature is 25 DEG C.
4. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: broken through pulverizer
The solid-liquid ratio of broken indigo fruit is 15g/100mL.
5. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: lay particular stress on sulfurous acid
Potassium volume is the 0.02% of honey juice volume.
6. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: fermentation assistant
Volume is honey juice volume 0.015%.
7. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: the fermentation of addition
Strain is 0.2g/L, the temperature of fermentation at 25 DEG C, fermentation when it is 15 days a length of, when pol is down to 8 ° of B é, stop fermentation.
8. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: former wine ageing
Temperature is 15 DEG C~20 DEG C, and the time of former wine ageing is 30 days.
9. a kind of production method of lime tree honey indigo fruit wine according to claim 1, it is characterised in that: bentonite is added
Amount is the 0.1% of former wine amount.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113789243A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making anthocyanin selenium-rich wine |
| CN114088827A (en) * | 2021-10-29 | 2022-02-25 | 中国农业科学院蜜蜂研究所 | Application of shikimic acid and quinic acid as characteristic markers of linden honey |
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| CN102660429A (en) * | 2012-04-16 | 2012-09-12 | 北华大学 | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof |
| CN106754097A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of floral type indigo fruit wine |
| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
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| CN1309170A (en) * | 2000-12-18 | 2001-08-22 | 云南农业大学 | Fermented honey wine and its preparing process |
| CN102660429A (en) * | 2012-04-16 | 2012-09-12 | 北华大学 | Rice-flavor Lonicera edulis fruit wine and manufacturing method thereof |
| CN106754097A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of floral type indigo fruit wine |
| CN108949436A (en) * | 2018-08-15 | 2018-12-07 | 孙国仁 | A kind of production method of honey lemon fermented wine |
Cited By (2)
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| CN113789243A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making anthocyanin selenium-rich wine |
| CN114088827A (en) * | 2021-10-29 | 2022-02-25 | 中国农业科学院蜜蜂研究所 | Application of shikimic acid and quinic acid as characteristic markers of linden honey |
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Application publication date: 20191105 |