CN110713886A - Preparation method of red bayberry wine - Google Patents
Preparation method of red bayberry wine Download PDFInfo
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- CN110713886A CN110713886A CN201911226072.7A CN201911226072A CN110713886A CN 110713886 A CN110713886 A CN 110713886A CN 201911226072 A CN201911226072 A CN 201911226072A CN 110713886 A CN110713886 A CN 110713886A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 238000000855 fermentation Methods 0.000 claims abstract description 39
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- 238000001914 filtration Methods 0.000 claims abstract description 33
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- 238000000034 method Methods 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
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- 238000002156 mixing Methods 0.000 claims abstract description 12
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
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- 238000005352 clarification Methods 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract description 3
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- 239000000047 product Substances 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
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- 229910000278 bentonite Inorganic materials 0.000 claims description 4
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- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
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- 238000005057 refrigeration Methods 0.000 claims description 2
- 238000001223 reverse osmosis Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 206010047141 Vasodilatation Diseases 0.000 abstract description 3
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- 230000002708 enhancing effect Effects 0.000 abstract description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-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
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 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
- 244000111447 Rubus phoenicolasius Species 0.000 description 1
- 235000003963 Rubus phoenicolasius Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of waxberry wine, which comprises the following steps: a. selecting fresh waxberries, removing kernels and stems; b. squeezing, filtering, and sterilizing to obtain fresh fructus Myricae Rubrae juice; C. adding sugar into the squeezed waxberry pulp, mixing uniformly, inoculating waxberry fermentation strain, and fermenting to obtain waxberry fermentation raw pulp; d. the waxberry fermented raw pulp is subjected to glue adding, clarification, filtration and sterilization to obtain waxberry fermented base wine; e. mixing fresh fructus Myricae Rubrae juice and fructus Myricae Rubrae fermented base wine, adding sugar and purified water; f. and then sterilizing and cooling by adopting a heat-conducting oil ultrahigh-temperature instant sterilizer to obtain the waxberry wine. The method for preparing the waxberry wine, disclosed by the invention, is characterized in that waxberry fermented wine is used as base wine, and is blended by adding waxberry juice, high fructose syrup and the like, so that the waxberry wine keeps the original color of waxberries, is sour and sweet, has rich waxberry fruit aroma and wine aroma, is low in alcohol content, stimulates appetite and promotes digestion, and has the effects of protecting liver, resisting inflammation, promoting vasodilatation, enhancing immunity and the like.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to a preparation method of a red bayberry wine.
Background
The fructus Myricae Rubrae has high nutritive value, and contains sugar, organic acid, dietary fiber, vitamin C, vitamin B1, and nicotinic acid. The nutrient components are all needed by human body, and are easy to be absorbed by human body, thus being a nourishing fruit suitable for all ages. As the waxberries are ripe in the season of high temperature and rainy days and are not wrapped by peels, the picking and preservation periods of the fresh fruits are shorter, and the theory that the fruits are picked in the first day, change color in the next day and change taste in three days is provided. The deep processing of the waxberries can not only solve the difficulty of storage and transportation of the waxberries, but also enrich the market of agricultural products and improve the added value of the products.
The existing waxberry products in the market comprise waxberry wine, waxberry juice, waxberry cans, waxberry preserves and the like, wherein the waxberry wine comprises traditional waxberry soaking wine and waxberry fermented wine. The traditional waxberry soaking wine is prepared by adding a certain amount of white spirit or alcohol into fresh waxberries, then adding crystal sugar and the like, and finally filtering and filling, wherein the main defects of the product are that the total acidity and the total sugar degree are too high or too low, the main acid component is citric acid, the tannin content is single, the content of waxberry juice is low, the wine body is not harmonious, the taste is poor, the quality and the taste of the product are influenced, and most consumers try to be not suitable for the first time.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of waxberry wine aiming at the defects of the prior art, which is prepared by taking waxberry fermented wine as base wine and adding waxberry juice, high fructose corn syrup and the like, keeps the original color, the sour and sweet taste, the rich waxberry fragrance and the wine fragrance of the waxberry, has low alcoholic strength, appetizes and digests food, and has the effects of protecting liver, resisting inflammation, promoting vasodilatation, enhancing immunity and the like.
The invention aims to provide a preparation method of red bayberry wine, which comprises the following steps:
a. selecting fresh waxberry, removing the green fruit, washing, removing the core and the stem to obtain waxberry pulp;
b. squeezing fructus Myricae Rubrae pulp, filtering, sterilizing to obtain fresh fructus Myricae Rubrae juice, and storing in a refrigerator;
c. c, adding sugar into the waxberry pulp squeezed in the step b, uniformly mixing, inoculating a waxberry fermentation strain, placing in a constant-temperature fermentation box for fermentation, wherein the fermentation temperature in the constant-temperature fermentation box is 23-27 ℃, and the fermentation time is 105-;
d. c, obtaining waxberry fermented raw pulp through glue adding, clarification for 4-10 days, filtration and sterilization, and obtaining waxberry fermented base wine for later use;
e. uniformly mixing the fresh waxberry juice obtained in the step b with the waxberry fermented base wine obtained in the step d, and simultaneously adding sugar and purified water to uniformly mix to obtain a waxberry wine semi-finished product;
f. and e, immediately filtering the semi-finished waxberry wine obtained in the step e, and cooling by adopting a heat-conducting oil ultrahigh-temperature instant sterilizer at the sterilization temperature of 130-150 ℃ to obtain the waxberry wine.
Preferably, in the step b, the fresh waxberry juice is stored in a stainless steel container and stored in the refrigeration house at 1-5 ℃.
Preferably, in the step c, the sugar is high fructose syrup, and the sugar content of the juiced waxberry pulp added with the high fructose syrup is 200-250 g/L.
Preferably, in step c, the constant temperature fermentation is two-stage: the stage 1 is 25-35 days, the stage 2 is 80-115 days, and the alcoholic strength of the red bayberry fermented raw pulp is 10-18% vol.
Preferably, in step d, 0.7g-0.9g/L bentonite is adopted for glue application.
Preferably, in the step b, the filtration and sterilization processes of the fresh waxberry juice sequentially include plate and frame filtration, diatomite filtration and microporous membrane sterilization, in the step d, the filtration and sterilization processes of the waxberry fermented base wine sequentially include diatomite filtration and microporous membrane sterilization, and in the step f, the filtration of the waxberry wine is diatomite filtration, wherein the diatomite is 300-mesh diatomite.
Preferably, in the step e, the sugar is high fructose corn syrup, the purified water is mountain spring water prepared by two-stage reverse osmosis, the alcohol content of the semi-finished waxberry wine obtained in the step e is 4.0-7.0% vol, the total sugar content is 60-100g/L, the total acid content is 7.0-8.5g/L, and the content of the original fruit juice is more than or equal to 80%.
Preferably, in the step f, the temperature of the heat conducting oil used by the heat conducting oil ultrahigh-temperature instant sterilizer during sterilization is 210-250 ℃, the sterilization time is controlled to be 4-15s by adjusting the material flow, and the discharge temperature is controlled to be 30-35 ℃ by adjusting the temperature of cooling water.
Preferably, the finished waxberry wine is aseptically filled by a hundred thousand grade purification workshop and full-automatic bottle washing, filling and sealing equipment, the wine bottle used for aseptic filling is washed by 75-80% vol edible alcohol for 5-10s, and the bottle cap or cork used for aseptic filling is sterilized by ozone for 2-4 h.
Preferably, the finished waxberry wine is stored under the condition of normal temperature and in a dark place after being aseptically filled.
The invention has the beneficial effects that:
1. the method for preparing the waxberry wine, disclosed by the invention, is characterized in that waxberry fermented wine is used as base wine, and is blended by adding waxberry juice, high fructose syrup and the like, so that the waxberry wine keeps the original color of waxberries, is sour and sweet, has rich waxberry fruit aroma and wine aroma, is low in alcohol content, stimulates appetite and promotes digestion, and has the effects of protecting liver, resisting inflammation, promoting vasodilatation, enhancing immunity and the like.
2. The filtering and sterilizing modes of the waxberry juice and the waxberry fermented base wine are diatomite filtering and microporous membrane sterilizing, and the finished product is sterilized instantaneously at ultra-high temperature, so that the integrity of nutritional ingredients of the waxberry is effectively preserved, and the waxberry fermented base wine has a health-preserving value.
3. The waxberry wine fermentation strain selected by the invention is extracted by Hunan Ruishengyuan biotechnology limited company according to the invention patent with the publication number of CN102212488A (an extraction method of waxberry wine yeast), the waxberry wine yeast extracted by the method has higher fermentation capacity, generally the alcohol content can reach more than 16 percent, and the original taste and flavor of the product are ensured by replacing the traditional mode of white spirit fermentation by yeast fermentation.
4. The red bayberry syrup mainly contains fructose and glucose, and the components and properties of the high fructose syrup are close to those of natural fruit juice, so that the final product is fragrant and tasty, has pure mouthfeel, and is better than other sugar increasing agents such as sucrose.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a preparation method of waxberry wine, which comprises the following steps:
a. selecting fresh waxberry, removing the green fruit, washing, removing the core and the stem to obtain waxberry pulp;
b. squeezing fructus Myricae Rubrae pulp, plate and frame filtering, filtering with diatomite, and sterilizing with microporous membrane to obtain fresh fructus Myricae Rubrae juice, placing in stainless steel container, and storing in the refrigerator at 1-5 deg.C;
c. b, juicing the waxberry pulp obtained in the step b, adding 200g/L of fructose-glucose syrup, uniformly mixing, inoculating a waxberry fermentation strain, putting the waxberry fermentation strain into a constant-temperature fermentation box for fermentation, wherein the fermentation temperature in the constant-temperature fermentation box is 23-25 ℃, and the fermentation is two stages: the stage 1 is 25-30 days, the stage 2 is 80-100 days, and the alcoholic strength of the fermented red bayberry raw pulp is 10-14% vol;
d. c, adopting 0.7-0.9 g/L bentonite for degumming and clarifying the red bayberry fermentation raw pulp obtained in the step C for 4-10 days, and then filtering the red bayberry fermentation raw pulp by using diatomite and sterilizing by using a microporous membrane to obtain red bayberry fermentation base wine for later use;
e. blending the waxberry wine semi-finished product: uniformly mixing the fresh waxberry juice obtained in the step b with the waxberry fermented base wine obtained in the step d, and simultaneously adding high fructose corn syrup and purified water to uniformly mix to obtain a waxberry wine semi-finished product, wherein the alcohol content of the waxberry wine semi-finished product is 4.0-5.0% vol, the total sugar content is 60-80g/L, the total acid content is 7.0-7.2g/L, and the content of the original fruit juice is more than or equal to 80%;
f. and e, immediately filtering the diatomite of the semi-finished waxberry wine obtained in the step e, performing high-temperature sterilization for 4-15s by using heat-conducting oil with the temperature of 210 plus-250 ℃ by using a heat-conducting oil ultrahigh-temperature instant sterilizer, controlling the sterilization temperature at 130 plus-150 ℃, and controlling the discharge temperature at 30-35 ℃ by adjusting the temperature of cooling water to obtain the waxberry wine.
Example 2
The embodiment provides a preparation method of waxberry wine, which comprises the following steps:
a. selecting fresh waxberry, removing the green fruit, washing, removing the core and the stem to obtain waxberry pulp;
b. squeezing fructus Myricae Rubrae pulp, plate and frame filtering, filtering with diatomite, and sterilizing with microporous membrane to obtain fresh fructus Myricae Rubrae juice, placing in stainless steel container, and storing in the refrigerator at 1-5 deg.C;
c. b, squeezing the waxberry pulp obtained in the step b, adding 250g/L of fructose-glucose syrup, uniformly mixing, inoculating a waxberry fermentation strain, placing in a constant-temperature fermentation box for fermentation, wherein the fermentation temperature in the constant-temperature fermentation box is 25-27 ℃, and the fermentation is two stages: the stage 1 is 30-35 days, the stage 2 is 100-115 days, and the alcoholic strength of the fermented red bayberry raw pulp is 14-18 vol%;
d. c, adopting 0.7-0.9 g/L bentonite for degumming and clarifying the red bayberry fermentation raw pulp obtained in the step C for 4-10 days, and then filtering the red bayberry fermentation raw pulp by using diatomite and sterilizing by using a microporous membrane to obtain red bayberry fermentation base wine for later use;
e. blending the waxberry wine semi-finished product: uniformly mixing the fresh waxberry juice obtained in the step b with the waxberry fermented base wine obtained in the step d, and simultaneously adding high fructose corn syrup and purified water to uniformly mix to obtain a waxberry wine semi-finished product, wherein the alcohol content of the waxberry wine semi-finished product is 5.0-7.0% vol, the total sugar content is 80-100g/L, the total acid content is 7.2-8.5g/L, and the content of the original fruit juice is more than or equal to 80%;
f. and e, immediately filtering the diatomite of the semi-finished waxberry wine obtained in the step e, performing high-temperature sterilization for 4-15s by using heat-conducting oil with the temperature of 210 plus-250 ℃ by using a heat-conducting oil ultrahigh-temperature instant sterilizer, controlling the sterilization temperature at 130 plus-150 ℃, and controlling the discharge temperature at 30-35 ℃ by adjusting the temperature of cooling water to obtain the waxberry wine.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A preparation method of red bayberry wine is characterized by comprising the following steps: the method comprises the following steps:
selecting fresh waxberry, removing the green fruit, washing, removing the core and the stem to obtain waxberry pulp;
b. squeezing fructus Myricae Rubrae pulp, filtering, sterilizing to obtain fresh fructus Myricae Rubrae juice, and storing in a refrigerator;
c. c, adding sugar into the waxberry pulp squeezed in the step b, uniformly mixing, inoculating a waxberry fermentation strain, placing in a constant-temperature fermentation box for fermentation, wherein the fermentation temperature in the constant-temperature fermentation box is 23-27 ℃, and the fermentation time is 105-;
d. c, obtaining waxberry fermented raw pulp through glue adding, clarification for 4-10 days, filtration and sterilization, and obtaining waxberry fermented base wine for later use;
e. uniformly mixing the fresh waxberry juice obtained in the step b with the waxberry fermented base wine obtained in the step d, and simultaneously adding sugar and purified water to uniformly mix to obtain a waxberry wine semi-finished product;
f. and e, immediately filtering the semi-finished waxberry wine obtained in the step e, and cooling by adopting a heat-conducting oil ultrahigh-temperature instant sterilizer at the sterilization temperature of 130-150 ℃ to obtain the waxberry wine.
2. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step b, the fresh waxberry juice is placed in a stainless steel container and stored in the refrigeration house at the temperature of 1-5 ℃.
3. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step c, the sugar is high fructose syrup, and the sugar content of the juiced waxberry pulp is 200-250g/L after the high fructose syrup is added.
4. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step c, the constant-temperature fermentation is two stages: the stage 1 is 25-35 days, the stage 2 is 80-115 days, and the alcoholic strength of the red bayberry fermented raw pulp is 10-18% vol.
5. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step d, 0.7-0.9 g/L bentonite is adopted for glue application.
6. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step b, the filtration and sterilization processes of the fresh waxberry juice sequentially comprise plate-frame filtration, kieselguhr filtration and microporous membrane sterilization, in the step d, the filtration and sterilization processes of the waxberry fermented base wine sequentially comprise kieselguhr filtration and microporous membrane sterilization, and in the step f, the filtration of the waxberry wine is kieselguhr filtration, wherein the kieselguhr adopts 300-mesh kieselguhr.
7. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step e, the sugar is high fructose corn syrup, the purified water is mountain spring water prepared by secondary reverse osmosis, the alcohol content of the semi-finished waxberry wine obtained in the step e is 4.0-7.0 vol%, the total sugar content is 60-100g/L, the total acid content is 7.0-8.5g/L, and the content of the original fruit juice is more than or equal to 80%.
8. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: in the step f, the temperature of the heat transfer oil used by the heat transfer oil ultrahigh-temperature instantaneous sterilizer during sterilization is 210-250 ℃, the sterilization time is controlled to be 4-15s by adjusting the flow rate of the material flow, and the discharging temperature is controlled to be 30-35 ℃ by adjusting the temperature of the cooling water.
9. The method for preparing waxberry wine according to claim 1, wherein the method comprises the following steps: the finished product of the waxberry wine is subjected to aseptic filling by a hundred thousand grade purification workshop and full-automatic bottle washing, bottle flushing, filling and sealing equipment, the wine bottle used for aseptic filling is flushed with 75-80% vol edible alcohol for 5-10s, and the bottle cap or cork used for aseptic filling is sterilized with ozone for 2-4 h.
10. The method for preparing waxberry wine according to claim 9, wherein the method comprises the following steps: and the finished waxberry wine is aseptically filled and then stored under the condition of normal temperature and keeping out of the sun.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113604322A (en) * | 2021-09-23 | 2021-11-05 | 安徽瑞思威尔科技有限公司 | Preparation process of hydrogen-rich burdock wine |
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