CN110643466A - Processing technology of millstone persimmon raw juice fermented fruit wine - Google Patents
Processing technology of millstone persimmon raw juice fermented fruit wine Download PDFInfo
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- CN110643466A CN110643466A CN201911041618.1A CN201911041618A CN110643466A CN 110643466 A CN110643466 A CN 110643466A CN 201911041618 A CN201911041618 A CN 201911041618A CN 110643466 A CN110643466 A CN 110643466A
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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
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Abstract
The invention discloses a processing technology of a millstone persimmon raw juice fermented fruit wine, which comprises the following steps: pulping, putting into a tank, pulping the cleaned and drained persimmons by a pulping machine, and then pumping into a fermentation tank by a screw feeding pump; pre-fermentation, accurately weighing and adding about 50ppm of sulfur dioxide and 0.5% of Danbao li saccharomyces cerevisiae according to the raw material amount and strict formula requirements, performing pre-fermentation, controlling the fermentation temperature to be about 25 ℃, keeping the fermentation temperature for about 7-9 days, and stopping fermentation when the fermentation alcoholic strength is over 11% and the residual sugar is below 1%; the process adopts secondary fermentation, the prepared fruit wine is clear and transparent, has luster, no sediment and suspended matters, has persimmon aroma and mellow bouquet, pure taste and mellow and astringent harmony, and the whole preparation process is simple and easy to operate, has high yield and accurate quality control of finished products.
Description
Technical Field
The invention relates to a millstone persimmon raw juice fermented fruit wine, in particular to a processing technology of the millstone persimmon raw juice fermented fruit wine.
Background
The persimmon mainly comprises the following chemical components in percentage by weight: sugar, protein, fat, starch, pectin, and multiple vitamins and trace elements. Each 100 g cooked persimmon contains 5-20 g sugar, 0.7 g protein, 0.1 g fat, 49.7 mg iodine content, and mineral substances such as potassium, iron, calcium, sodium, magnesium, phosphorus, etc. The persimmon is sweet and astringent in taste and cold in nature, has the functions of clearing heat and removing dryness, moistening lung and reducing phlegm, quenching thirst and promoting fluid production, strengthening spleen, treating dysentery, stopping bleeding and the like, and can relieve symptoms such as dry stool, hemorrhoid pain or bleeding, dry cough, laryngalgia, alcoholism relieving, blood pressure reducing and the like. Persimmon contains some special components, so that the persimmon has good antioxidant and anti-aging effects. The persimmon has rich nutrient components and high edible value, and is known as "holy fruit product" from ancient times. The persimmon has high medicinal and edible values, is an ideal raw material for processing beverage and fruit wine at present, and the fruit wine using the persimmon as the raw material has fresh persimmon aroma and wine aroma, no abnormal aroma and mellow and astringent harmony.
Therefore, the method for producing the millstone persimmon raw juice fermented fruit wine is simple and easy to implement, extremely convenient to operate and high in product nutritive value, and has wide market prospect.
Disclosure of Invention
The invention aims to provide a processing technology of a persimmon raw juice fermented fruit wine.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of a persimmon raw juice fermented fruit wine comprises the following steps:
selecting and cleaning raw materials, selecting the raw materials with good maturity and normal flavor, and removing impurities, rotten and immature fruits in the raw materials;
pulping, putting into a tank, pulping the cleaned and drained persimmons by a pulping machine, and then pumping into a fermentation tank by a screw feeding pump;
step three, pre-fermentation, namely accurately weighing and adding about 50ppm of sulfur dioxide and 0.5 percent of Danbao-Li saccharomyces cerevisiae according to the raw material amount and strictly according to the formula requirement, performing pre-fermentation, controlling the fermentation temperature to be about 25 ℃, keeping the fermentation temperature for about 7-9 days, and stopping fermentation when the fermentation alcoholic strength is over 11 percent and the residual sugar is below 1 percent;
step four, filtering to remove residues, performing primary filtration after the primary fermentation is finished, removing persimmon peel and residues, and pumping the filtrate into an ageing tank for later-stage fermentation;
step five, after-fermentation, transferring the filtrate after the front fermentation into an after-fermentation aging tank, placing the aging tank in a storage chamber of a ground layer, aging and clarifying the fermented persimmon fruit wine in the aging tank for more than 3 months, controlling the temperature to be 5-10 ℃ during aging, and pumping the aged persimmon fruit wine into a blending tank for blending;
and sixthly, filtering and sterilizing, wherein the aged fruit wine is subjected to circulating filtration and impurity removal by adopting a diatomite filter, the filtered fruit wine is sterilized by adopting an ultrahigh-temperature instantaneous sterilization mode, and the sterilization temperature is as follows: 120 ℃ to 130 ℃; time: 4-5 seconds, and after sterilization, the next step of filling is carried out;
cleaning, sterilizing and filling glass bottles, sterilizing bottle stoppers by using an infrared sterilizer at 120 ℃ for 2 minutes, cleaning and sterilizing the glass bottles for filling by using hot water at the temperature of over 70 ℃, draining, and filling and sealing by using a semi-automatic filling machine to prevent cross contamination;
and step eight, packaging, wherein the label pasting position is moderate, and a quality manager supervises the production process, samples and checks, and can store the product when the product is confirmed to meet the quality requirement.
Compared with the prior art, the invention has the following beneficial effects: the process adopts secondary fermentation, the prepared fruit wine is clear and transparent, has luster, no sediment and suspended matters, has persimmon aroma and mellow bouquet, pure taste and mellow and astringent harmony, and the whole preparation process is simple and easy to operate, has high yield and accurate quality control of finished products.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A processing technology of a persimmon raw juice fermented fruit wine comprises the following steps:
selecting and cleaning raw materials, selecting the raw materials with good maturity and normal flavor, and removing impurities, rotten and immature fruits in the raw materials;
pulping, putting into a tank, pulping the cleaned and drained persimmons by a pulping machine, and then pumping into a fermentation tank by a screw feeding pump;
step three, pre-fermentation, namely accurately weighing and adding about 50ppm of sulfur dioxide and 0.5 percent of Danbao-Li saccharomyces cerevisiae according to the raw material amount and strictly according to the formula requirement, performing pre-fermentation, controlling the fermentation temperature to be about 25 ℃, keeping the fermentation temperature for about 7-9 days, and stopping fermentation when the fermentation alcoholic strength is over 11 percent and the residual sugar is below 1 percent;
step four, filtering to remove residues, performing primary filtration after the primary fermentation is finished, removing persimmon peel and residues, and pumping the filtrate into an ageing tank for later-stage fermentation;
step five, after-fermentation, transferring the filtrate after the front fermentation into an after-fermentation aging tank, placing the aging tank in a storage chamber of a ground layer, aging and clarifying the fermented persimmon fruit wine in the aging tank for more than 3 months, controlling the temperature to be 5-10 ℃ during aging, and pumping the aged persimmon fruit wine into a blending tank for blending;
and sixthly, filtering and sterilizing, wherein the aged fruit wine is subjected to circulating filtration and impurity removal by adopting a diatomite filter, the filtered fruit wine is sterilized by adopting an ultrahigh-temperature instantaneous sterilization mode, and the sterilization temperature is as follows: 120 ℃ to 130 ℃; time: 4-5 seconds, and after sterilization, the next step of filling is carried out;
cleaning, sterilizing and filling glass bottles, sterilizing bottle stoppers by using an infrared sterilizer at 120 ℃ for 2 minutes, cleaning and sterilizing the glass bottles for filling by using hot water at the temperature of over 70 ℃, draining, and filling and sealing by using a semi-automatic filling machine to prevent cross contamination;
and step eight, packaging, wherein the label pasting position is moderate, and a quality manager supervises the production process, samples and checks, and can store the product when the product is confirmed to meet the quality requirement.
The finished product of the millstone persimmon raw juice fermented fruit wine prepared by the embodiment is inspected:
1. and (3) inspecting frequency of finished products: 1 time/batch (except for the inspection items), and not less than two times of full-item inspection per year;
2. the product has good organoleptic and physicochemical properties.
2.1 organoleptic Properties
The product has the due color, smell and taste.
2.2 physical and chemical indexes
The detection results and indexes of the fruit wine of this example are shown in Table 1
TABLE 1
Item | Index (I) | The product fruit wine |
Alcohol content | 12% | 12% |
Color and luster | Has the inherent color of the variety | Clear and transparent color and luster |
Fragrance | Has the special fragrance of the variety | Has persimmon flavor and wine flavor |
Taste of the product | Soft sourness and no peculiar smell | Soft sourness and no peculiar smell |
Posture of body | Clarification | Clarification |
2.3 hygiene index test results and index comparison Table 2
TABLE 2
Item | Index (I) | The product fruit wine |
Total arsenic (As) (mg/L) ﹡ | ≤0.5 | 0.4 |
Lead (in terms of Pb) (mg/L) ﹡ | ≤1 | 0.5 |
Aflatoxin B1 | Cannot be detected | Not detected out |
2.4 microorganism detection results and indicators
TABLE 3
Item | Index (I) | The product fruit wine |
Total number of colonies | ≤1000 | 500 |
Coliform group bacteria | ≤2 | 1 |
Pathogenic bacteria (Salmonella, Shigella, gold) | Cannot be detected | Not detected out |
2.5 food additives
The quality of the food additive meets the corresponding national standard and related regulations.
The variety and the using amount of the food additive meet the regulation of GB 2760.
Therefore, the quality of the finished product of the millstone persimmon raw juice fermented fruit wine prepared by the embodiment is better.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A processing technology of a millstone persimmon raw juice fermented fruit wine is characterized by comprising the following steps: the specific processing technology comprises the following steps: selecting and cleaning raw materials, selecting the raw materials with good maturity and normal flavor, and removing impurities, rotten and immature fruits in the raw materials;
pulping, putting into a tank, pulping the cleaned and drained persimmons by a pulping machine, and then pumping into a fermentation tank by a screw feeding pump;
step three, pre-fermentation, namely accurately weighing and adding about 50ppm of sulfur dioxide and 0.5 percent of Danbao-Li saccharomyces cerevisiae according to the raw material amount and strictly according to the formula requirement, performing pre-fermentation, controlling the fermentation temperature to be about 25 ℃, keeping the fermentation temperature for about 7-9 days, and stopping fermentation when the fermentation alcoholic strength is over 11 percent and the residual sugar is below 1 percent;
step four, filtering to remove residues, performing primary filtration after the primary fermentation is finished, removing persimmon peel and residues, and pumping the filtrate into an ageing tank for later-stage fermentation;
step five, after-fermentation, transferring the filtrate after the front fermentation into an after-fermentation aging tank, placing the aging tank in a storage chamber of a ground layer, aging and clarifying the fermented persimmon fruit wine in the aging tank for more than 3 months, controlling the temperature to be 5-10 ℃ during aging, and pumping the aged persimmon fruit wine into a blending tank for blending;
and sixthly, filtering and sterilizing, wherein the aged fruit wine is subjected to circulating filtration and impurity removal by adopting a diatomite filter, the filtered fruit wine is sterilized by adopting an ultrahigh-temperature instantaneous sterilization mode, and the sterilization temperature is as follows: 120 ℃ to 130 ℃; time: 4-5 seconds, and after sterilization, the next step of filling is carried out;
cleaning, sterilizing and filling glass bottles, sterilizing bottle stoppers by using an infrared sterilizer at 120 ℃ for 2 minutes, cleaning and sterilizing the glass bottles for filling by using hot water at the temperature of over 70 ℃, draining, and filling and sealing by using a semi-automatic filling machine to prevent cross contamination;
and step eight, packaging, wherein the label pasting position is moderate, and a quality manager supervises the production process, samples and checks, and can store the product when the product is confirmed to meet the quality requirement.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111676109A (en) * | 2020-04-23 | 2020-09-18 | 广西大学 | Red rice persimmon wine and brewing method thereof |
CN115029201A (en) * | 2022-06-13 | 2022-09-09 | 河北农业大学 | Method for aging persimmon brandy by using oak chips |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1389557A (en) * | 2001-06-05 | 2003-01-08 | 冷平 | Production process of persimmon wine |
CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
CN107674804A (en) * | 2017-11-17 | 2018-02-09 | 雅安市八柿甜柿种植专业合作社 | A kind of production technology of persimmon wine |
CN108949453A (en) * | 2018-09-05 | 2018-12-07 | 天津农学院 | A kind of preparation method of perfuming type persimmon sweet wine |
-
2019
- 2019-10-30 CN CN201911041618.1A patent/CN110643466A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1389557A (en) * | 2001-06-05 | 2003-01-08 | 冷平 | Production process of persimmon wine |
CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
CN107674804A (en) * | 2017-11-17 | 2018-02-09 | 雅安市八柿甜柿种植专业合作社 | A kind of production technology of persimmon wine |
CN108949453A (en) * | 2018-09-05 | 2018-12-07 | 天津农学院 | A kind of preparation method of perfuming type persimmon sweet wine |
Non-Patent Citations (1)
Title |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111676109A (en) * | 2020-04-23 | 2020-09-18 | 广西大学 | Red rice persimmon wine and brewing method thereof |
CN115029201A (en) * | 2022-06-13 | 2022-09-09 | 河北农业大学 | Method for aging persimmon brandy by using oak chips |
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Application publication date: 20200103 |