CN111286432A - Preparation method of lotus-flavor persimmon-astringing pomegranate wine - Google Patents
Preparation method of lotus-flavor persimmon-astringing pomegranate wine Download PDFInfo
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- CN111286432A CN111286432A CN202010349747.3A CN202010349747A CN111286432A CN 111286432 A CN111286432 A CN 111286432A CN 202010349747 A CN202010349747 A CN 202010349747A CN 111286432 A CN111286432 A CN 111286432A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention relates to a preparation method of lotus-flavor persimmon-pomegranate wine, which comprises the following steps: cleaning flos Nelumbinis, drying, and pulverizing to obtain flos Nelumbinis powder; selecting astringent persimmon, cleaning, removing astringent taste, pulping, performing enzymolysis, removing astringent taste, filtering, and clarifying to obtain persimmon juice; selecting pomegranate, cleaning, soaking in a white sugar solution, juicing, and filtering to obtain pomegranate juice; adding persimmon juice, wheat bran, white granulated sugar, lotus powder and fresh lemon water into pomegranate juice, fermenting, filtering to obtain a fermentation stock solution, and distilling the fermentation stock solution to obtain the lotus-flavor astringent persimmon-pomegranate wine. The astringent persimmon, the pomegranate and the lotus flower are combined creatively to obtain the health-care wine with unique flavor.
Description
Technical Field
The invention belongs to the field of wine making, and particularly relates to a preparation method of lotus-flavor type astringent persimmon pomegranate wine.
Background
The persimmon is a characteristic traditional fruit in China, is juicy and sweet, is rich in nutrition and has high medicinal value; kiwi fruit, also known as Kiwi fruit, has high content of vitamin C and vitamin A folic acid, and is called "King of vitamin C".
The soft seed pomegranate is particularly rich in nutrition, contains an anti-aging oxidant inside, has certain benefits on cholesterol and cardiovascular diseases, and can supplement water missing in skin due to the fact that the soft seed pomegranate is high in moisture content, so that the effect of nourishing the skin is achieved. However, because the pomegranate has a short shelf life, a considerable part of small, residual and defective fruits are wasted during concentrated ripening and picking, which causes great waste of resources. The pomegranate wine prepared from the pomegranate not only maintains the nutritive value of the pomegranate, but also is beneficial to the reasonable utilization of resources. However, the pomegranate wine on the market is single in style, so that the lotus-flavor astringent persimmon pomegranate wine can meet more style requirements of people. And the lotus can promote blood circulation to stop bleeding, remove dampness and eliminate wind, clear heart and cool blood, relieve fever and detoxify, and can further improve the health care effect.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of lotus-flavor persimmon-pomegranate wine, which can obtain the persimmon-pomegranate wine with high quality, mellow taste, unique flavor and health care effect.
In order to solve the technical problem, the invention adopts the following technical scheme:
a preparation method of lotus-flavor persimmon-pomegranate wine comprises the following steps:
(1) selecting fresh lotus, drying and crushing to prepare lotus powder for later use;
(2) selecting astringent persimmon, cleaning, soaking in alcohol to remove astringent taste, rinsing, and draining; then pulping; heating persimmon pulp at 45-55 deg.C, adding 0.10-0.25g pectinase per kg pulp, performing enzymolysis for 30-50min, adding 0.1-1.0% active carbon at 65-75 deg.C, stirring, maintaining the temperature for 20-40min, and filtering; adding gelatin 0.5-0.6g per kg of persimmon juice into the filtrate, standing for 30-40min, clarifying, and filtering to obtain persimmon juice;
(3) selecting soft seed pomegranate, cleaning with clear water, and peeling; placing in a sealed jar, adding 1-2 times of 15-20% white sugar solution, sealing and storing at 22-42 deg.C for 5-15 days, taking out, squeezing to obtain juice, and filtering with 50-100 mesh sieve to obtain Sucus Punicae Granati;
(4) mixing pomegranate juice and persimmon juice according to the mass ratio: 1: (0.5-1) mixing to obtain fruit juice, and then mixing the fruit juice according to the mass ratio: adding wheat bran and white granulated sugar, and controlling the sugar content to be 18-24%; adding 0.1-0.5% of lotus powder and 3.0-5.0% of fresh lemon juice; inoculating 2.0-4.0 g/kg of activated dry yeast (SY) of Angel fruit wine, and fermenting at 1-5 deg.C for 4-8 months to obtain fermentation broth;
(6) filtering the fermentation liquor by using a 100-mesh 400-mesh filter, and then carrying out high-temperature sterilization to obtain the lotus-flavor persimmon-pomegranate wine.
The invention has the advantages of
The lotus-flavor persimmon-pomegranate wine provided by the invention is prepared by a unique formula and a unique process, has a unique flavor, is prepared by fermenting multiple raw materials such as persimmon juice, pomegranate juice, lemon juice, wheat bran, white granulated sugar, lotus powder and the like, improves the taste of the persimmon-pomegranate wine, has light lotus fragrance on the basis of keeping the nutritional values of the persimmon and the pomegranate, has soft taste, can be used for meeting different style requirements of people on the persimmon-pomegranate wine, plays a certain role in health care, and has a wide market prospect.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
The preparation method of the lotus-flavor persimmon-pomegranate wine comprises the following steps:
(1) selecting fresh flos Nelumbinis, vacuum drying, pulverizing, and making into flos Nelumbinis powder for use.
(2) Selecting astringent fructus kaki, cleaning, soaking in 50% alcohol for 24 hr, and removing astringent taste; then rinsing and draining; pulping dried astringent persimmon; heating persimmon pulp to 50 ℃; taking 10kg of astringent persimmon pulp, adding 1g of pectinase, carrying out enzymolysis for 50min, adding 100g of active carbon, controlling the temperature to 65 ℃, stirring, keeping the temperature for 30min, and then filtering; taking 5kg of filtrate, adding 2.5g of gelatin, standing for 40min, clarifying, and filtering to obtain persimmon juice;
(3) selecting soft seed pomegranate, cleaning with clear water, and peeling; placing 10kg into a sealed jar, adding 20kg of 20% white sugar solution, sealing and storing at 30 deg.C for 4 days, taking out, squeezing to obtain juice, and filtering with 100 mesh sieve to obtain Sucus Punicae Granati;
(4) mixing 10kg of pomegranate juice and 5kg of persimmon juice to obtain mixed juice, and adding wheat bran and white granulated sugar to control the sugar content to be 24%; adding 75g of lotus powder and 0.6kg of fresh lemon juice; inoculating activated 45g dry yeast (SY) of Angel fruit wine, and fermenting at 5 deg.C for 8 months to obtain fermentation broth;
(6) filtering the fermentation liquid with a 100-mesh filter, and sterilizing at high temperature to obtain flos Nelumbinis flavor type persimmon pomegranate wine.
Example 2
A preparation method of lotus-flavor persimmon-pomegranate wine comprises the following steps:
(1) selecting fresh lotus, drying and crushing to prepare lotus powder for later use;
(2) selecting astringent persimmon, cleaning, soaking in 30% alcohol for 24 hr, rinsing with clear water, and draining; then pulping; heating persimmon pulp at 45 deg.C, adding 0.25g pectinase per kg pulp, performing enzymolysis for 50min, adding 0.5% active carbon at 75 deg.C, stirring, keeping the temperature for 20min, and filtering; adding 0.6g gelatin per kg succus kaki into the filtrate, standing for 40min, clarifying, and filtering to obtain succus kaki;
(3) selecting soft seed pomegranate, cleaning with clear water, and peeling; placing in a sealed jar, adding 1 times of 15% white sugar solution, sealing at 22 deg.C for 10 days, taking out, squeezing to obtain juice, and filtering with 50 mesh sieve to obtain Sucus Punicae Granati;
(4) mixing pomegranate juice and persimmon juice according to the mass ratio: 1: 1, mixing to obtain fruit juice, and then mixing the fruit juice according to the mass ratio: adding wheat bran and white granulated sugar, and controlling the sugar content to be 18%; adding 0.5% of lotus powder and 3.0% of fresh lemon juice; inoculating 4.0 g/kg of activated dry yeast (SY) of Angel fruit wine, and fermenting at 4 deg.C for 6 months to obtain fermentation broth;
(6) filtering the fermentation liquid with a 400-mesh filter, and sterilizing at high temperature to obtain the lotus-flavor persimmon-pomegranate wine.
The fruit wine obtained by fermentation is golden, clear and transparent, has luster, has little precipitate, has no obvious suspended matters, has clear and bright wine liquid, typical style, pure and thick taste, pure taste, mellow and astringent harmony, plump wine body, refreshing taste, lingering aftertaste and no peculiar smell, and has lotus fragrance and fruit fragrance and wine fragrance of astringent persimmons and pomegranate.
The quality detection of the persimmon-pomegranate wine with lotus fragrance prepared by the method provided by the invention has the following results and evaluations:
(1) appearance: clarifying the liquid;
(2) color: bright golden yellow;
(3) flavor: the fruit flavor is strong and slightly has alcohol flavor;
(4) the mouthfeel is as follows: has refreshing taste and harmonious bouquet.
Claims (2)
1. The preparation method of the lotus-flavor persimmon-astringing pomegranate wine is characterized by comprising the following steps of:
(1) selecting fresh lotus, drying and crushing to prepare lotus powder for later use;
(2) selecting astringent persimmon, cleaning, soaking in alcohol to remove astringent taste, rinsing, and draining; then pulping; heating persimmon pulp at 45-55 deg.C, adding 0.10-0.25g pectinase per kg pulp, performing enzymolysis for 30-50min, adding 0.1-1.0% active carbon at 65-75 deg.C, stirring, maintaining the temperature for 20-40min, and filtering; adding gelatin 0.5-0.6g per kg of persimmon juice into the filtrate, standing for 35-40min, clarifying, and filtering to obtain persimmon juice;
(3) selecting soft seed pomegranate, cleaning with clear water, and peeling; placing in a sealed jar, adding 1-2 times of 15-24% white sugar solution, sealing and storing at 22-42 deg.C for 5-15 days, taking out, squeezing to obtain juice, and filtering with 50-100 mesh sieve to obtain Sucus Punicae Granati;
(4) mixing pomegranate juice and persimmon juice according to a mass ratio of 1: (0.5-1), adding wheat bran and white granulated sugar to make the sugar content of each kg of fruit juice reach 20% -24%; adding active dry yeast 0.3-0.5%; adding 0.1-0.5% of lotus powder, and culturing at 18 deg.C for 14 hr to obtain fermentation broth;
(5) aging the fermentation broth at 1-5 deg.C for 4-8 months, filtering, and sterilizing at high temperature.
2. A product obtained by the process of claim 1.
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| CN202010349747.3A CN111286432A (en) | 2020-04-28 | 2020-04-28 | Preparation method of lotus-flavor persimmon-astringing pomegranate wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080055477A (en) * | 2006-12-15 | 2008-06-19 | 주식회사 두산 | Pomegranate wine using fruit juice of pomegranate and pear puree and method for preparing thereof |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| CN107653169A (en) * | 2017-11-15 | 2018-02-02 | 四川会理果果果业有限责任公司 | A kind of preparation method of Fruity type pomegranate liqueur |
| CN108795651A (en) * | 2018-07-07 | 2018-11-13 | 枣庄市亚太石榴酒有限公司 | A kind of osmanthus flower fragrant pomegranate wine production new technique |
| CN108795650A (en) * | 2018-07-07 | 2018-11-13 | 枣庄市亚太石榴酒有限公司 | A kind of nutrition fermentation pomegranate wine of unique flavor |
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
-
2020
- 2020-04-28 CN CN202010349747.3A patent/CN111286432A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080055477A (en) * | 2006-12-15 | 2008-06-19 | 주식회사 두산 | Pomegranate wine using fruit juice of pomegranate and pear puree and method for preparing thereof |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | Method for producing acerbity-removing persimmon wine |
| CN107653169A (en) * | 2017-11-15 | 2018-02-02 | 四川会理果果果业有限责任公司 | A kind of preparation method of Fruity type pomegranate liqueur |
| CN108795651A (en) * | 2018-07-07 | 2018-11-13 | 枣庄市亚太石榴酒有限公司 | A kind of osmanthus flower fragrant pomegranate wine production new technique |
| CN108795650A (en) * | 2018-07-07 | 2018-11-13 | 枣庄市亚太石榴酒有限公司 | A kind of nutrition fermentation pomegranate wine of unique flavor |
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
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