CN110643466A - Processing technology of millstone persimmon raw juice fermented fruit wine - Google Patents

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

Processing technology of millstone persimmon raw juice fermented fruit wine

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.