CN110804521A - Composite fruit wine and preparation method thereof - Google Patents
Composite fruit wine and preparation method thereof Download PDFInfo
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- CN110804521A CN110804521A CN201911129692.9A CN201911129692A CN110804521A CN 110804521 A CN110804521 A CN 110804521A CN 201911129692 A CN201911129692 A CN 201911129692A CN 110804521 A CN110804521 A CN 110804521A
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- fruit wine
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- sugar
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002131 composite material Substances 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 8
- 230000001105 regulatory effect Effects 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 4
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 4
- 108010029182 Pectin lyase Proteins 0.000 claims abstract description 4
- 235000010987 pectin Nutrition 0.000 claims abstract description 4
- 229920001277 pectin Polymers 0.000 claims abstract description 4
- 239000001814 pectin Substances 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims description 16
- 241000228245 Aspergillus niger Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 241000207199 Citrus Species 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 230000002351 pectolytic effect Effects 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 235000003239 Guizotia abyssinica Nutrition 0.000 claims description 3
- 239000010425 asbestos Substances 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000006694 eating habits Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000007968 orange flavor Substances 0.000 claims description 3
- 235000020105 orange wine Nutrition 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229910052895 riebeckite Inorganic materials 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 238000009825 accumulation Methods 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 abstract description 4
- 230000000474 nursing effect Effects 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 230000008451 emotion Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010063560 Excessive granulation tissue Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a composite fruit wine and a preparation method thereof, belonging to the technical field of wine brewing and comprising the following steps: selecting raw materials; preparing pectin lyase; removing pectin; acidity; fermenting; adjusting alcohol content; bottling and sterilizing. The composite fruit wine mixes the sweet orange, the tangerine and the mandarin orange to obtain the fruit wine with unique taste, is simple and convenient in preparation process, fully utilizes the nutrient components in the fruits, reduces the waste of the nutrient components in the fruits, has more reasonable amino acid proportion components, ensures that the amino acid is easier to be absorbed by human bodies, and has low required capital, high quality and low price in the preparation process. The fruit wine has full absorption of all nutrients in fruit, and contains abundant vitamins and amino acids essential to human body. Inhibiting fat accumulation in human body. Has certain functions of nursing heart and regulating emotion.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a compound fruit wine and a preparation method thereof.
Background
At present, the fruit wine is prepared by fermenting sugar of fruits by yeast into alcohol, and has the flavor of the fruits. Fruit wine is simply wine made by taking all the nutrients in fruits, and contains abundant vitamins and amino acids required by human body. Sometimes, even if the fruit is eaten raw, the nutrition which cannot be absorbed by the fruit can be absorbed by the fruit wine, because the nutrient components are completely dissolved in the fruit wine. Meanwhile, the fruit wine contains a large amount of polyphenol, so that the effect of inhibiting fat accumulation in a human body can be achieved, and fat and proud flesh are not easy to accumulate by people. In addition, compared with other wines, the fruit wine has more obvious effects of nursing the heart and regulating the mood. Most of the existing fruit wine has single taste, the utilization rate of the nutrient components of the fruit is not high in the existing fruit making process, the proportion of amino acid is not reasonable enough, and the manufacturing cost is higher in the making process.
Disclosure of Invention
The invention aims to provide a compound fruit wine and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a composite fruit wine and a preparation method thereof comprise the following steps:
s1, selecting raw materials: when the fruit wine is brewed, sweet oranges, tangerines and mandarins with high sugar content and complete ripeness are preferably selected as raw materials, defective fruits rejected by fresh food can be fully utilized, but rotten fruits are not needed.
S2, juicing: the raw material fruit is soaked in hot water of 90 ℃ for 5 minutes, then peel is removed, and juice is squeezed out by a squeezer for standby.
S3, preparation of pectolytic enzyme: shredding radix Dauci Sativae, adding 10% of Oryza Glutinosa, adding small amount of cold water, stirring, steaming for 15-20 min, air cooling to about 30 deg.C, adding 0.8% Aspergillus niger seed (adding appropriate amount of water into testa Tritici, placing into triangular flask, sterilizing at high temperature for 1 hr, inoculating small amount of Aspergillus niger spore, maintaining the temperature at 25-28 deg.C, growing black spore for use after 24 hr), placing into a koji box, keeping the temperature at 25-28 deg.C, generating white mycelium after 12-24 hr, rapidly drying at 40-45 deg.C, grinding into powder, and storing in dry place.
S4, removing pectin: adding 3% pectolyase into the fruit juice, and standing at 20-40 deg.C for 8-10 hr or at 45 deg.C for 5-6 hr to obtain clear liquid.
S5, sugar adjustment and acidity adjustment: the citrus juice generally has low sugar content and high acid content, which can hinder the activity of zymophyte bacteria and reduce the alcohol content standard. Therefore, granulated sugar and citric acid are used for regulating before fermentation and brewing, so that the fruit juice reaches the standard of 22% of sugar and 0.5-0.6% of acid.
S6, fermentation: standing the standard fruit juice with adjusted sugar and acidity for 24 hr to precipitate pigment and fruit residue, placing into a wooden barrel or jar, and fermenting at 15-20 deg.C. Fermenting, standing at 12-15 deg.C for 1-3 months, sucking supernatant, and filtering with asbestos or gauze to obtain clear and transparent fruit wine.
S7, blending the alcohol: the citrus wine generally has low alcohol content, and after fermentation, a proper amount of edible alcohol is added according to the eating habit to improve the alcohol concentration.
S8, bottling and sterilizing: and bottling (not overfilling) the orange wine after adjusting the alcohol content, sealing, sterilizing in hot water at 70-75 ℃ for 10-16 minutes at high temperature, and gradually cooling to obtain the transparent yellowish red orange fruit wine with strong taste and orange flavor.
As a further preferable embodiment of the present invention: the carrot, the glutinous rice, the wheat bran and the aspergillus niger spores in the step S3 are used for manufacturing the pectinolytic enzyme.
As a further preferable embodiment of the present invention: the wheat bran and aspergillus niger spores in the step S3 are used for manufacturing aspergillus niger.
Compared with the prior art, the invention has the beneficial effects that: the fruit wine has full absorption of all nutrients in fruit, and contains abundant vitamins and amino acids essential to human body. Inhibiting fat accumulation in human body. Has certain functions of nursing heart and regulating emotion.
Detailed Description
The present invention will be further described with reference to the following examples.
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The conditions in the embodiments can be further adjusted according to specific conditions, and simple modifications of the method of the present invention based on the concept of the present invention are within the scope of the claimed invention.
The invention provides a composite fruit wine and a preparation method thereof, wherein the composite fruit wine and the preparation method thereof comprise the following steps:
s1, selecting raw materials: when the fruit wine is brewed, sweet oranges, tangerines and mandarins with high sugar content and complete ripeness are preferably selected as raw materials, defective fruits rejected by fresh food can be fully utilized, but rotten fruits are not needed.
S2, juicing: the raw material fruit is soaked in hot water of 90 ℃ for 5 minutes, then peel is removed, and juice is squeezed out by a squeezer for standby.
S3, preparation of pectolytic enzyme: shredding radix Dauci Sativae, adding 10% of Oryza Glutinosa, adding small amount of cold water, stirring, steaming for 15-20 min, air cooling to about 30 deg.C, adding 0.8% Aspergillus niger seed (adding appropriate amount of water into testa Tritici, placing into triangular flask, sterilizing at high temperature for 1 hr, inoculating small amount of Aspergillus niger spore, maintaining the temperature at 25-28 deg.C, growing black spore for use after 24 hr), placing into a koji box, keeping the temperature at 25-28 deg.C, generating white mycelium after 12-24 hr, rapidly drying at 40-45 deg.C, grinding into powder, and storing in dry place.
S4, removing pectin: adding 3% pectolyase into the fruit juice, and standing at 20-40 deg.C for 8-10 hr or at 45 deg.C for 5-6 hr to obtain clear liquid.
S5, sugar adjustment and acidity adjustment: the citrus juice generally has low sugar content and high acid content, which can hinder the activity of zymophyte bacteria and reduce the alcohol content standard. Therefore, granulated sugar and citric acid are used for regulating before fermentation and brewing, so that the fruit juice reaches the standard of 22% of sugar and 0.5-0.6% of acid.
S6, fermentation: standing the standard fruit juice with adjusted sugar and acidity for 24 hr to precipitate pigment and fruit residue, placing into a wooden barrel or jar, and fermenting at 15-20 deg.C. Fermenting, standing at 12-15 deg.C for 1-3 months, sucking supernatant, and filtering with asbestos or gauze to obtain clear and transparent fruit wine.
S7, blending the alcohol: the citrus wine generally has low alcohol content, and after fermentation, a proper amount of edible alcohol is added according to the eating habit to improve the alcohol concentration.
S8, bottling and sterilizing: and bottling (not overfilling) the orange wine after adjusting the alcohol content, sealing, sterilizing in hot water at 70-75 ℃ for 10-16 minutes at high temperature, and gradually cooling to obtain the transparent yellowish red orange fruit wine with strong taste and orange flavor.
Specifically, the carrot, the glutinous rice, the wheat bran and the aspergillus niger spores in the step S3 are used for preparing the pectinolytic enzyme.
Specifically, the wheat bran and aspergillus niger spores in the step S3 are used for manufacturing aspergillus niger.
The preparation process of the composite fruit wine fully absorbs all nutrients in fruits, and the fruit wine contains rich vitamins and amino acids required by human bodies. Inhibiting fat accumulation in human body. Has certain functions of nursing heart and regulating emotion.
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 (3)
1. The composite fruit wine and the preparation method thereof are characterized by comprising the following steps:
s1, selecting raw materials: when the fruit wine is brewed, sweet oranges, tangerines and mandarins with high sugar content and complete ripeness are preferably selected as raw materials, defective fruits rejected by fresh food can be fully utilized, but rotten fruits are not needed.
S2, juicing: the raw material fruit is soaked in hot water of 90 ℃ for 5 minutes, then peel is removed, and juice is squeezed out by a squeezer for standby.
S3, preparation of pectolytic enzyme: shredding radix Dauci Sativae, adding 10% of Oryza Glutinosa, adding small amount of cold water, stirring, steaming for 15-20 min, air cooling to about 30 deg.C, adding 0.8% Aspergillus niger seed (adding appropriate amount of water into testa Tritici, placing into triangular flask, sterilizing at high temperature for 1 hr, inoculating small amount of Aspergillus niger spore, maintaining the temperature at 25-28 deg.C, growing black spore for use after 24 hr), placing into a koji box, keeping the temperature at 25-28 deg.C, generating white mycelium after 12-24 hr, rapidly drying at 40-45 deg.C, grinding into powder, and storing in dry place.
S4, removing pectin: adding 3% pectolyase into the fruit juice, and standing at 20-40 deg.C for 8-10 hr or at 45 deg.C for 5-6 hr to obtain clear liquid.
S5, sugar adjustment and acidity adjustment: the citrus juice generally has low sugar content and high acid content, which can hinder the activity of zymophyte bacteria and reduce the alcohol content standard. Therefore, granulated sugar and citric acid are used for regulating before fermentation and brewing, so that the fruit juice reaches the standard of 22% of sugar and 0.5-0.6% of acid.
S6, fermentation: standing the standard fruit juice with adjusted sugar and acidity for 24 hr to precipitate pigment and fruit residue, placing into a wooden barrel or jar, and fermenting at 15-20 deg.C. Fermenting, standing at 12-15 deg.C for 1-3 months, sucking supernatant, and filtering with asbestos or gauze to obtain clear and transparent fruit wine.
S7, blending the alcohol: the citrus wine generally has low alcohol content, and after fermentation, a proper amount of edible alcohol is added according to the eating habit to improve the alcohol concentration.
S8, bottling and sterilizing: and bottling (not overfilling) the orange wine after adjusting the alcohol content, sealing, sterilizing in hot water at 70-75 ℃ for 10-16 minutes at high temperature, and gradually cooling to obtain the transparent yellowish red orange fruit wine with strong taste and orange flavor.
2. The composite fruit wine and the preparation method thereof according to claim 1, wherein the carrot, glutinous rice, wheat bran and Aspergillus niger spores are used for producing the pectinolytic enzyme in the step S3.
3. The composite fruit wine and the preparation method thereof according to claim 1, wherein the wheat bran and aspergillus niger spores are used for preparing aspergillus niger in the step S3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911129692.9A CN110804521A (en) | 2019-11-19 | 2019-11-19 | Composite fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911129692.9A CN110804521A (en) | 2019-11-19 | 2019-11-19 | Composite fruit wine and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110804521A true CN110804521A (en) | 2020-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911129692.9A Pending CN110804521A (en) | 2019-11-19 | 2019-11-19 | Composite fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110804521A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116554988A (en) * | 2023-05-26 | 2023-08-08 | 浦北县华酿酒业有限公司 | Preparation method of fruit wine-blended Kaoliang spirit |
-
2019
- 2019-11-19 CN CN201911129692.9A patent/CN110804521A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116554988A (en) * | 2023-05-26 | 2023-08-08 | 浦北县华酿酒业有限公司 | Preparation method of fruit wine-blended Kaoliang spirit |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200218 |
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| WD01 | Invention patent application deemed withdrawn after publication |