CN110484407A - A kind of fruit alcoholic drink mixed with fruit juice and preparation method thereof - Google Patents
A kind of fruit alcoholic drink mixed with fruit juice and preparation method thereof Download PDFInfo
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- CN110484407A CN110484407A CN201910861373.0A CN201910861373A CN110484407A CN 110484407 A CN110484407 A CN 110484407A CN 201910861373 A CN201910861373 A CN 201910861373A CN 110484407 A CN110484407 A CN 110484407A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention discloses a kind of preparation method of fruit alcoholic drink mixed with fruit juice, include the following steps: to select fresh fruit, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, crude fruit, cleaning；Fruit after cleaning is taken off into core, is crushed, obtains pulp juice, for use；Gained pulp juice is placed in fermenter, yeast is added, carries out primary fermentation, ferment to obtain primary fermentation object；The primary fermentation object is stood 20~40 days, carries out post-fermentation, fermentation to acidity is 6-12g/l, terminates fermentation, obtains post-fermentation object；It carries out the post-fermentation object to be protected from light low temperature ageing；Finished product is obtained after allotment, filtering, canned, sterilizing.Preparation method provided by the invention, in whole preparation process, without any food additives, by pure natural fresh fruit from sour-sweet degree is adjusted in brewing process, obtains finished product and be sufficiently reserved the original taste of fresh fruit and nutrition, wine body is mellow, the smell of fruits is very sweet, sour-sweet to coordinate pure, mouthfeel more preferably.
Description
Technical field
The present invention relates to fruit wine class processing technique fields more particularly to a kind of fruit alcoholic drink mixed with fruit juice and preparation method thereof.
Background technique
A kind of beverage of the fruit alcoholic drink mixed with fruit juice as low alcohol content has feature in good taste, full of nutrition, deep to be disappeared by vast
Expense person's likes that especially Ms likes.As the improvement of people's living standards, increasing year by year fruit wine demand, country
The emphasis that fruit wine is developed as drinks.Fruit wine meets the developing direction of wine-making industry " high-quality, low, multi items ", therefore at
The wine kind advocated and helped for country.
Currently, exist on the market using alcoholic drink mixed with fruit juice made of various raw materials, as coconut alcoholic drink mixed with fruit juice, rosolio, Waxberry fruit liqueur,
Grapefruit alcoholic drink mixed with fruit juice, lemon chrysanthemum alcoholic drink mixed with fruit juice etc., but traditional alcoholic drink mixed with fruit juice is during the preparation process, it usually needs by the way that a certain amount of add is added
Add agent, to improve the acidity and sugariness of alcoholic drink mixed with fruit juice, such as application No. is in 201310354644.6 patent, disclose a kind of red bayberry fruit
Alcoholic drink mixed with fruit juice and its production method joined ethylmaltol, white granulated sugar, Aspartame, citric acid, sorbic acid in allocation process
The various additives such as potassium；Application No. is in 201810552150.1 patent, disclose a kind of fructus lycii alcoholic drink mixed with fruit juice and fructus lycii alcoholic drink mixed with fruit juice
Preparation process is equally added to the food additives such as white granulated sugar, citric acid and is deployed during the preparation process.These additions
The addition of agent is even within the scope of national standard, but numerous food-safety problems also makes consumer be more likely to purchase food
The few even product without food additives of additive types.Therefore, it is necessary to a kind of new preparation method be provided, to meet increasingly
The market demand of diversification.
Summary of the invention
In view of this, the preparation method is entire the purpose of the present invention is to provide a kind of preparation method of fruit alcoholic drink mixed with fruit juice
In technical process, obtained into without any food additives by pure natural fresh fruit from sour-sweet degree is adjusted in brewing process
Product have been sufficiently reserved the original taste of fresh fruit and nutrition, and wine body is mellow, and the smell of fruits is very sweet, and sour-sweet coordination is pure, mouthfeel is good.
To achieve the above object, technical scheme is as follows:
A kind of preparation method of fruit alcoholic drink mixed with fruit juice, includes the following steps:
1) select and handle: selection fresh fruit, removal carpopodium, the sundries such as waste leaf and disease pest fruit, decayed fruit, rotten fruit, not at
Ripe fruit, cleaning；The fruit is the fruit rich in fructose ingredient；
2) break process: the fruit after cleaning is taken off into core, is crushed, obtains pulp juice, for use；
3) primary fermentation: gained pulp juice is placed in fermenter, and yeast is added, and carries out primary fermentation, ferment to obtain primary fermentation object；
4) post-fermentation: standing 20~40 days for the primary fermentation object, carries out post-fermentation, and fermentation to acidity is 6-12g/L, eventually
It only ferments, obtains post-fermentation object；
5) it ageing: carries out the post-fermentation object to be protected from light low temperature ageing；
6) it deploys, filter, is canned, obtains finished product after sterilizing.
Preferably, in step 3), the weight ratio of the pulp juice and the yeast is 1:0.01~0.1；The temperature of primary fermentation
Degree is 20~28 DEG C, and fermentation time is 20~40 days；It should be understood that the additional amount of the yeast is mainly due to the difference of its kind
It is different.
Preferably, in step 4) before post-fermentation further include: the alcoholic strength of primary fermentation object, In after measurement is stood 20~40 days
When alcoholic strength is lower than 12 degree, continuously adds Spirit or edible alcohol and carry out post-fermentation into primary fermentation object；Primary fermentation object
Volume and the volume ratio of addition Spirit or edible alcohol are 1:0.01~0.5, and the temperature of post-fermentation is 20~28 DEG C；Distillation
Wine or the specific additional amount of edible alcohol mainly because the alcoholic strength of final products obtained therefrom and added by Spirit or edible wine
Essence kind and it is different.
Preferably, in step 5), the time of the ageing is 60 days or more, and the temperature of ageing is 15~25 DEG C.
Preferably, in step 6), the allotment includes: that Spirit or water progress is added according to the alcoholic strength of final finished
Allotment.
Preferably, in step 6), the sterilizing is water-bath sterilization.
It preferably, further include being carried out ultrasonic vibration 0.5-3 hours to gained post-fermentation object between step 4) and step 5),
The power of ultrasound is 100-500W, at interval of ultrasound 10-30 minutes after 5-10 minutes.Wherein, the time of ultrasonic vibration main root
It is different according to the density of schlempe in post-fermentation object.
Preferably, it is filtered described in step 6) specifically: use the head product of the invisible muddiness of the naked eyes obtained after allotment
0.1-0.5 Mm filter filter core is filtered；Or the head product of the visible muddiness of the naked eyes obtained after allotment is first subjected to coarse filtration
Afterwards, then with 0.01 micron of ultra-filtration element it is filtered.
The purpose of the present invention is to provide above-mentioned preparation method resulting fruit alcoholic drink mixed with fruit juice to two.
The beneficial effects of the present invention are:
The preparation method of fruit alcoholic drink mixed with fruit juice provided by the invention, without any food additives, passes through in whole preparation process
Pure natural fresh fruit obtains finished product and has been sufficiently reserved the original taste of fresh fruit and battalion from sour-sweet degree is adjusted in brewing process
It supports, wine body is mellow, and the smell of fruits is very sweet, and sour-sweet coordination is pure, mouthfeel is good.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff every other embodiment obtained without creative efforts belongs to what the present invention protected
Range.
It in addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Based on logical technical staff can be realized, it will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection scope within.
The present invention provides a kind of preparation method of alcoholic drink mixed with fruit juice, includes the following steps:
1) select and handle: selection fresh fruit, removal carpopodium, the sundries such as waste leaf and disease pest fruit, decayed fruit, rotten fruit, not at
Ripe fruit, cleaning；The fruit is the fruit rich in fructose ingredient, such as yellow peach, apple or red bayberry, cherry, one in honey peach
Kind is a variety of；
2) break process: the fruit after cleaning is taken off into core, is crushed, obtains pulp juice, for use；
3) primary fermentation: gained pulp juice is placed in fermenter, and yeast is added, and carries out primary fermentation, ferment to obtain primary fermentation object；
The weight ratio of the pulp juice and the yeast is 1:0.01~0.1, different essentially according to yeast quality kind；The temperature of primary fermentation
Degree is 20~28 DEG C, and fermentation time is 20~40 days；
4) post-fermentation: standing 20~40 days for the primary fermentation object, carries out post-fermentation, and fermentation to acidity is 6-12g/L, tool
The acidity of body is different because of fruit, after terminating fermentation, obtains post-fermentation object；
5) it ageing: carries out the post-fermentation object to be protected from light low temperature ageing；The time of ageing is 60 days or more, the temperature of ageing
It is 15~25 DEG C；
6) it deploys, filter, is canned, obtains finished product after sterilizing.
It should be noted that further including the alcoholic strength for measuring standing primary fermentation object after 20~40 days before post-fermentation；If
When the alcoholic strength of primary fermentation object after standing is lower than 12 degree, need to add thereto after suitable Spirit or edible alcohol again into
The volume of row post-fermentation, addition Spirit or edible alcohol is 0.01 to 0.5 times of the volume of primary fermentation object, if alcoholic strength is 12
Degree or more or acidity value meet the requirements, then can not have to add again, but directly carry out post-fermentation, this effect is to adjust
The acidity value of fermentation liquid, control post-fermentation temperature is 20~28 DEG C, and when fermentation to acidity is 6-12g/L, i.e., fermentation is completed, and is terminated
Ferment to obtain post-fermentation object；Then gained post-fermentation object can be subjected to a degree of ultrasonic vibration processing, specific ultrasonic vibration
Duration is 0.5-3 hours, and ultrasonic power is 100-500W, at interval of ultrasound 10-30 minutes after 5-10 minutes；Then again
By ultrasonic vibration treated post-fermentation object carries out under optimum conditions ageing processing, in the present invention ageing time 60 days with
On, preferably 60~90 days；After the completion of ageing, allocation processing can be carried out, allotment is mainly the wine according to last required finished product
Precision add water or add Spirit, edible alcohol etc.；Specifically, can be added if the alcoholic strength of required finished product is higher
A certain amount of Spirit or edible alcohol；If the alcoholic strength of required finished product is lower, it is adjusted by the way that suitable water is added；It adjusts
With head product is obtained after the completion, if the obtained invisible muddiness of head product naked eyes, i.e. clarity is higher, then 0.1-0.5 can be used
Mm filter filter core is filtered；If the visible muddiness of its naked eyes, i.e. clarity is more muddy, then needs after first carrying out coarse filtration, then use
0.01 micron of ultra-filtration element is filtered；Filling, sterilizing can be carried out after the completion of filtering obtains finished product.
It is specifically described below by way of preparation method of the specific embodiment to fruit alcoholic drink mixed with fruit juice proposed by the present invention:
Embodiment 1
1) it selects and handles: selecting fresh yellow peach, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, not
Mellow fruit, cleaning；
2) break process: the yellow peach after cleaning is taken off into core, is crushed, obtains yellow peach pulp juice, for use；
3) primary fermentation: gained yellow peach pulp juice is placed in fermenter, is 1 by the weight of yellow peach pulp juice and yeast:
Yeast is added in 0.02 ratio, carries out primary fermentation, and the temperature of primary fermentation is 23 DEG C, and fermentation time is 30 days, obtains primary fermentation object；
4) post-fermentation: standing 30 days for the primary fermentation object, measures the alcoholic strength of primary fermentation object after standing lower than 12 degree, then
The Spirit of 0.1 times of primary fermentation object product is added, controlled at 23 DEG C, when fermentation to acidity is 11g/L, hair can be terminated
Ferment obtains post-fermentation object；
5) ageing: the post-fermentation object is carried out to be protected from light low temperature ageing processing, the time of the ageing is 90 days, ageing
Temperature is controlled at 15~25 DEG C；
6) after the appropriate Spirit of addition is deployed, its invisible muddiness is visually observed, is removed with 0.3 micron of filter element filtering
Yellow peach alcoholic drink mixed with fruit juice finished product is obtained after slag, canned, water-bath sterilization.
Finished product color obtained by the present embodiment is limpid, and with strong yellow peach fruity, clean taste is mellow, comfortable acid.
Influence of the different parameters to gained finished product when 2 primary fermentation of embodiment
Different parameters when by changing primary fermentation in embodiment 1, the influence to gained finished product is researched and analysed, with determination
Best pre-fermentation process parameter out, and then improve the controllability of whole preparation process and the quality and nutriture value of fruit alcoholic drink mixed with fruit juice
Value.
1, temperature influences
Only change the temperature in embodiment 1 during primary fermentation, other parameters are constant, multiple groups fruit alcoholic drink mixed with fruit juice are made, to it
It is evaluated and tested, result is as shown in table 1 below, and as can be seen from Table 1, the temperature of primary fermentation is between 21~28 DEG C, performance optimal.
Influence of the 1 primary fermentation temperature of table to fruit alcoholic drink mixed with fruit juice
| Primary fermentation temperature | Alcoholic drink mixed with fruit juice quality | Scoring |
| 17℃ | Color is micro- muddy；Alcohol smell is dense, fruity is weak；It is slightly bitter | 75 |
| 19℃ | Color is micro- muddy；Faints taste, fruity are slightly weak；Mouthfeel is thinner | 80 |
| 21℃ | Color clarification；Fruity is graceful；Salubrious mellow, comfortable acid | 87 |
| 23℃ | Color is limpid；The smell of fruits is very sweet；Salubrious mellow, comfortable acid | 92 |
| 25℃ | Color is limpid；The smell of fruits is very sweet；Salubrious mellow, comfortable acid | 95 |
| 28℃ | Color clarification；Fruity is pure；Salubrious mellow, comfortable acid | 90 |
| 30℃ | Color clarification；Fragrance is insufficient；Band pungent taste | 80 |
2, time effects
Only change embodiment 1 in primary fermentation fermentation time, other parameters are constant, be made multiple groups fruit alcoholic drink mixed with fruit juice, to its into
Row evaluation and test, result is as shown in table 2 below, and the time of primary fermentation is too short as can be seen from Table 2 or too long can all make fruit alcoholic drink mixed with fruit juice
Quality decrease, fermentation time is too short, and the active constituent in fruit juice does not play one's part to the full, and fermentation time is too long, can
It can lead to its active constituent excessive decomposition, generate certain pungent taste.
Influence of the 2 primary fermentation time of table to fruit alcoholic drink mixed with fruit juice
Embodiment 3
1) it selects and handles: selecting fresh apple, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, not
Mellow fruit, cleaning；
2) break process: the apple after cleaning is taken off into core, is crushed, obtains Apples gravy, for use；
3) primary fermentation: gained Apples gravy is placed in fermenter, is 1 by the weight ratio of Apples gravy and yeast:
Yeast is added in 0.01 ratio, carries out primary fermentation, and the temperature of primary fermentation is 22 DEG C, and fermentation time is 30 days, obtains primary fermentation object；
4) post-fermentation: standing 25 days for the primary fermentation object, measures the alcoholic strength of primary fermentation object after standing lower than 12 degree, then
The edible alcohol of 0.22 times of primary fermentation object product is added, controlled at 24 DEG C, when fermentation to acidity is 12g/L, can terminate
Fermentation, obtains post-fermentation object；
5) ageing: the post-fermentation object is carried out to be protected from light low temperature ageing processing, the time of the ageing is 90 days, ageing
Temperature is controlled at 15~25 DEG C；
6) after addition Spirit is deployed, the visible muddiness of naked eyes carries out coarse filtration, 0.01 micron of ultra-filtration element is crossed and filtered out
Apple alcoholic drink mixed with fruit juice finished product is obtained after slag, canned, water-bath sterilization.
Finished product color obtained by the present embodiment is limpid, and with strong apple fruity, clean taste is mellow, comfortable acid.
Embodiment 4
1) it selects and handles: selecting fresh red bayberry, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, not
Mellow fruit, cleaning；
2) break process: the red bayberry after cleaning is taken off into core, is crushed, obtains waxberry flesh juice, for use；
3) primary fermentation: gained waxberry flesh juice is placed in fermenter, is 1:0.08 by waxberry flesh juice and yeast weight
Ratio yeast is added, carry out primary fermentation, the temperature of primary fermentation is 21 DEG C, and fermentation time is 25 days, obtains primary fermentation object；
4) post-fermentation: standing 25 days for the primary fermentation object, and the alcoholic strength degree of primary fermentation object is lower than 12 degree after measurement is stood,
The Spirit of 0.15 times of primary fermentation object product is added, controlled at 23 DEG C, when fermentation to acidity is 10g/L, can be terminated
Fermentation, obtains post-fermentation object；
5) gained post-fermentation object is carried out ultrasonic vibration to handle 2.5 hours, ultrasonic power was 400W, at interval of 10 minutes
Ultrasonic treatment 20 minutes；Ultrasonic vibration treated post-fermentation object；
6) ageing: post-fermentation object obtained by step 5) being carried out to be protected from light low temperature ageing processing, and the time of the ageing is 60 days,
The temperature of ageing is controlled at 20~25 DEG C；
7) appropriate Spirit is added to be deployed, obtain red bayberry nectar after 0.1 micron of filter element filtering slagging-off, canned, water-bath sterilization
Wine finished product.
Red bayberry alcoholic drink mixed with fruit juice its color that the present embodiment is prepared is limpid, gives off a strong fragrance, pure soft, the sour-sweet comfortable association of mouthfeel
It adjusts.
Comparative example 1
1) it selects and handles: selecting fresh apple, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, not
Mellow fruit, cleaning；
2) break process: the apple after cleaning is taken off into core, is crushed, obtains Apples gravy, for use；
3) it ferments: gained Apples gravy is placed in fermenter, be 1:0.01 by the weight of Apples gravy and yeast
Ratio be added yeast, directly carry out fermentation 10 days, control fermentation temperature be 22 DEG C, obtain tunning；
4) ageing: gained tunning is carried out to be protected from light low temperature ageing processing, the time of the ageing is 60 days, ageing
Temperature is controlled at 20~25 DEG C；
5) water is added to be deployed, obtain apple alcoholic drink mixed with fruit juice finished product after 0.5 micron of filter element filtering slagging-off, canned, water-bath sterilization.
The apple alcoholic drink mixed with fruit juice that the present embodiment is prepared is compared to the resulting apple alcoholic drink mixed with fruit juice of embodiment 3, and fruity is insufficient, mouthfeel
Sour-sweet coordination is poor.
Comparative example 2
1) it selects and handles: selecting fresh red bayberry, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, not
Mellow fruit, cleaning；
2) break process: the red bayberry after cleaning is taken off into core, is crushed, obtains waxberry flesh juice, for use；
4) primary fermentation: waxberry flesh juice is placed in fermenter, is 1:0.06's by the weight of waxberry flesh juice and yeast
Yeast is added in ratio, carries out primary fermentation, and the temperature of primary fermentation is 21 DEG C, and fermentation time is 25 days, obtains primary fermentation object；
5) post-fermentation: standing 25 days for the primary fermentation object, and the alcoholic strength degree of primary fermentation object is lower than 12 degree after measurement is stood,
The Spirit of 0.2 times of primary fermentation object product is added, controlled at 23 DEG C, when fermentation to acidity is 9g/L, hair can be terminated
Ferment obtains post-fermentation object；
6) ageing: the post-fermentation object is carried out to be protected from light low temperature ageing processing, the time of the ageing is 60 days, ageing
Temperature is controlled at 20~25 DEG C；
7) appropriate Spirit is added to be deployed, obtain red bayberry nectar after 0.2 micron of filter element filtering slagging-off, canned, water-bath sterilization
Wine finished product.
The red bayberry alcoholic drink mixed with fruit juice wine and women-sensual pursuits pool that the present embodiment is prepared is clarified, fruity is pure and fresh, and sweet mouthfeel is comfortably coordinated；But it compares
In the red bayberry alcoholic drink mixed with fruit juice that embodiment 4 is prepared, slightly difference, reason be may is that in color, fragrance and mouthfeel,
The time of primary fermentation slightly less, and will not carry out ultrasonic place compared in embodiment 1 compared with Example 4 in the present embodiment
Reason, so that the quality of final gained finished product decreases.
To sum up, the preparation method of fruit alcoholic drink mixed with fruit juice provided by the invention, in whole preparation process, no any food addition
Agent obtains finished product and has been sufficiently reserved the original taste of fresh fruit by pure natural fresh fruit from sour-sweet degree is adjusted in brewing process
Road and nutrition, wine body is mellow, and the smell of fruits is very sweet, and sour-sweet coordination is pure, mouthfeel is good.
In the description of this specification, reference term " embodiment ", " another embodiment ", " other embodiments " or "
The description of one embodiment~X embodiment " etc. mean specific features described in conjunction with this embodiment or example, structure, material or
Person's feature is included at least one embodiment or example of the invention.In the present specification, to the schematic table of above-mentioned term
Stating may not refer to the same embodiment or example.Moreover, specific features, structure, material, method and step or the spy of description
Point can be combined in any suitable manner in any one or more of the embodiments or examples.
It should be noted that, in this document, the terms "include", "comprise" or its any other variant are intended to non-row
His property includes, so that the process, method, article or the device that include a series of elements not only include those elements, and
And further include other elements that are not explicitly listed, or further include for this process, method, article or device institute it is intrinsic
Element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that including being somebody's turn to do
There is also other identical elements in the process, method of element, article or device.
The serial number of the above embodiments of the invention is only for description, does not represent the advantages or disadvantages of the embodiments.
The above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferred embodiment to this hair
It is bright to be described in detail, those skilled in the art should understand that, it can modify to technical solution of the present invention
Or equivalent replacement should all cover without departing from the objective and range of technical solution of the present invention in claim of the invention
In range.
Claims (9)
1. a kind of preparation method of fruit alcoholic drink mixed with fruit juice, which comprises the steps of:
1) it selects and handles: selection fresh fruit, the sundries such as removal carpopodium, waste leaf and disease pest fruit, decayed fruit, rotten fruit, crude fruit,
Cleaning；The fruit is the fruit rich in fructose ingredient；
2) break process: the fruit after cleaning is taken off into core, is crushed, obtains pulp juice, for use；
3) primary fermentation: gained pulp juice is placed in fermenter, and yeast is added, and is carried out primary fermentation, is obtained primary fermentation object；
4) post-fermentation: standing 20~40 days for the primary fermentation object, carries out post-fermentation, and fermentation to acidity is 6-12g/l, terminates hair
Ferment obtains post-fermentation object；
5) it ageing: carries out the post-fermentation object to be protected from light low temperature ageing；
6) it deploys, filter, is canned, obtains finished product after sterilizing.
2. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that in step 3), the pulp juice with
The weight ratio of the yeast is 1:0.01~0.1；The temperature of primary fermentation is 20~28 DEG C, and fermentation time is 20~40 days.
3. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that also wrapped before post-fermentation in step 4)
Include: the alcoholic strength of primary fermentation object after measurement is stood 20~40 days continuously adds Spirit or edible when alcoholic strength is lower than 12 degree
Alcohol carries out post-fermentation into primary fermentation object；The volume and addition Spirit of primary fermentation object or the volume ratio of edible alcohol are 1:
0.01~0.5, the temperature of post-fermentation is 20~28 DEG C.
4. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that in step 5), the ageing when
Between be 60 days or more, the temperature of ageing is 15~25 DEG C.
5. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that in step 6), the allotment includes:
Spirit is added according to the alcoholic strength of final finished or water is deployed.
6. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that in step 6), the sterilizing is water
Bath sterilizing.
7. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that between step 4) and step 5) also
Including carrying out ultrasonic vibration 0.5-3 hours to gained post-fermentation object, ultrasonic power is 100-500W, after 5-10 minutes
It is 10-30 minutes ultrasonic.
8. the preparation method of fruit alcoholic drink mixed with fruit juice according to claim 1, which is characterized in that filtering described in step 6) is specific
Are as follows: the head product of the invisible muddiness of the naked eyes obtained after allotment is filtered with 0.1-0.5 Mm filter filter core；Or it will allotment
After the head product of the visible muddiness of the naked eyes obtained afterwards first carries out coarse filtration, then it is filtered with 0.01 micron of ultra-filtration element.
9. the fruit alcoholic drink mixed with fruit juice that require the preparation method of any fruit alcoholic drink mixed with fruit juice of 1-8 to obtain according to right.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362993A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew method of plasmogen cherry wine |
| CN104531440A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Longan wine |
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2019
- 2019-09-12 CN CN201910861373.0A patent/CN110484407A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362993A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew method of plasmogen cherry wine |
| CN104531440A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Longan wine |
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