CN112592792A - Green plum wine - Google Patents
Green plum wine Download PDFInfo
- Publication number
- CN112592792A CN112592792A CN202110144612.8A CN202110144612A CN112592792A CN 112592792 A CN112592792 A CN 112592792A CN 202110144612 A CN202110144612 A CN 202110144612A CN 112592792 A CN112592792 A CN 112592792A
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- Prior art keywords
- green plum
- parts
- mixture
- prepared
- plum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
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- 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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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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- B02C18/08—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives within vertical containers
- B02C18/12—Disintegrating by knives or other cutting or tearing members which chop material into fragments with rotating knives within vertical containers with drive arranged below container
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C23/00—Auxiliary methods or auxiliary devices or accessories specially adapted for crushing or disintegrating not provided for in preceding groups or not specially adapted to apparatus covered by a single preceding group
- B02C23/08—Separating or sorting of material, associated with crushing or disintegrating
- B02C23/14—Separating or sorting of material, associated with crushing or disintegrating with more than one separator
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- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12H1/063—Separation by filtration
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- C12N9/2405—Glucanases
- C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/88—Lyases (4.)
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention provides a green plum wine, which has the acid content of 8-12g/L, the sugar degree of 18-22 DEG Bx and the VB2 content of 5.2-5.8g/100g, is transparent and clear, has proper taste, and can be accepted by a plurality of drinkers along with strong bouquet and fruit aroma; the compound pectinase prepared by the sterilization filter membrane can effectively decompose pectin in the green plum pulp, improves the juice yield, overcomes the defect of turbid juice due to the existence of causal gum, and avoids the influence on the quality of the juice due to the introduction of bacteria; the green plum wine prepared by using the natural regulator and the natural clarifying agent to replace a chemical synthetic additive has no drunk dizziness after drinking. In addition, the device that the green plum fruit made beating in-process used has realized the even input of making beating in-process raw materials, has avoided the raw materials to prick to pile the raw materials and has put the raw materials utilization that causes and insufficient, and the device has set up three group's blades simultaneously, has realized the shearing in different positions, has improved the utilization ratio of raw materials, and then has improved the quality of green plum wine.
Description
Technical Field
The invention relates to the field of food processing, in particular to a green plum wine.
Background
The green plum, also known as plum and plum, belongs to one of the fruit trees of the Rosaceae family. The green plums are originally produced in China, are special fruits of subtropical regions in China, are planted in a large number in places such as the Guangdong, Fujian and Zhejiang in China and are then introduced into Japan and southeast Asia regions, and the main plum producing places in the world are China and Japan.
The green plum wine has long history and profound cultural connotation. According to the record of the three kingdoms records: for 5 years of Jianan, Liu Bei ' learning garden in Shang Tian to make Tao tarnish ', Cao invites Liu Bei with Qing Mei liquor and is the world hero, and the classic of Qing Mei liquor and the Qing Mei Jian Ji Lun hero ' thereof is shown in the history book. The green plum fruit is rich in nutrition, and the taste is best in terms of clean and sour. The fruit pulp contains various vitamins, amino acids, citric acid, malic acid, tartaric acid and various mineral elements such as potassium, calcium, iron and the like, and belongs to strong-alkaline physiological fruits. The vegetarian green plums in the country of the Chinese green plums, the Puning Shangdui and the Zhao' an big cloth village and the Hongxing country have the advantages of large grains, thick flesh, thick kernel, small kernel and no pesticide residue, and are pollution-free green foods. The green plum wine produced by the Puning and Zhaan green plum has pure taste and is famous for both the interior and the exterior.
Because the green plum contains special components, the green plum wine has a plurality of health care effects on human bodies, such as fatigue elimination, alkaline constitution improvement, sterilization and saliva secretion promotion, and in addition, the green plum wine can promote the metabolism of skin cuticle and prevent the appearance of wrinkles and spots. Therefore, it is called a hormone of "rejuvenation". It has also been shown to promote calcification of bones and teeth, and growth of surrounding hard tissue.
The preparation process of the green plum wine mainly comprises two genres: one is soaking green plum wine, which is represented by parts of regions of Guangdong, Zhejiang and Jiangsu, and adopts rice wine or yellow wine to soak fresh green plum fruits, and parts of the green plum wine of Japan and Korea belong to the type, the green plum wine has common taste and needs to be flavored by using additives, and the taste of the prepared green plum wine is not pure as originally brewed; the other is the green plum wine produced by stacking and fermenting green plum fruits, because the production equipment and the filtering equipment are backward, the green plum wine produced by the process has unique taste, but is not easy to store, and the problem of precipitation is not easy to solve.
In addition, the inventor also finds that the green plum wine sold in the market at present, whether the green plum wine is soaked in Japanese Korea or fermented green plum wine, is headache, lethargy and drunk feeling within 12 hours after a consumer drinks the green plum wine in a sufficient amount, and is similar to beer and white wine due to the sour-sweet degree of the wine, the content of VB2 is not proper, and some chemical flavoring agents are added. Therefore, in order to solve the problems, the invention provides the green plum wine which not only can keep the original nutrition of the green plum, but also has pure taste and proper acidity and sweetness, and can be accepted by more consumers.
Disclosure of Invention
The first object of the present invention is to: providing a green plum wine;
the second object of the present invention is to: providing a beater applied to the preparation process of the green plum wine;
the third object of the present invention is to: providing a preparation process of green plum wine;
the invention is realized by the following technical scheme: a green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 7-9 mature green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 1-3h by using edible alcohol, taking out and repeatedly washing by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 3-5 times of water, decocting at 60-80 ℃ until the peel and the flesh of the green plum fruits are soft, removing cores, adding the green plum fruits into a pulping machine for pulping, wherein the pulping condition is that the rotation speed is 600 plus materials and the rpm is 1000 and the time is 1-2h, obtaining green plum pulp, adding 0.5-1.0 percent of composite pectinase based on the weight of the green plum pulp, carrying out enzymolysis for 6-12h at 30-40 ℃, then centrifuging for 2-5h at the rotation speed of 600 plus materials and the rpm 1000 by using a centrifuge, removing residues and leaving a centrifugal liquid, thus obtaining the green plum liquid A;
(2) adding natural regulator into green plum liquid A, adjusting acid content to 15-20g/L, sugar degree to 20-25 ° Bx, adjusting content of VB2 to 5.6-6.0g/100g, inoculating yeast with an inoculation amount of 5-10% of green plum juice volume, and performing primary fermentation at 15-20 deg.C for 6-12 days to obtain green plum liquid B;
(3) and mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to a volume ratio of 1: 5-8, fermenting at 15-20 deg.C for 8-12 days, and filtering with four layers of gauze to obtain mume fructus juice;
(4) taking green plum juice and water according to the volume ratio of 1: adding 8-10% of the mixture into a fermentation tank, uniformly mixing, adding inoculated yeast with an inoculum size of 3-8% of the volume of the green plum juice, fermenting at 5-8 ℃ for 6-12 days while gently stirring once every 12-18h, taking supernatant A after fermentation, adding 0.2-6g/L of natural clarifying agent, uniformly mixing for 12-24h, standing for 2-5 days, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic cooperation sterilization and filtration mode, and performing freezing treatment at 0-5 ℃ for 6-8h to perform subpackaging.
The beater comprises a second motor.
Preferably, second motor fixed connection is in the base, can dismantle on the base and be connected with the making beating casing, can dismantle on the making beating casing and be connected with the feed inlet main part, it is connected with the blade axle to rotate on the second motor, fixedly connected with multiunit making beating blade on the blade axle, lower extreme making beating blade below is equipped with the filter screen, filter screen fixed connection is on the base, the lower of base up end is equipped with the discharge gate, the first magnetic part of fixedly connected with in the feed inlet main part, fixedly connected with second magnetic part on the making beating casing, first magnetic part, second magnetic part adsorb each other, can dismantle on the making beating casing and be connected with the screw, be equipped with on the base with screw assorted screw, the screw can dismantle through making beating casing, screw and be connected with the nut.
Preferably, the pulping shell is fixedly connected with a first sieve plate, the central position of the upper end of the first sieve plate is fixedly connected with a material distributing boss, the interior of the material distributing boss is fixedly connected with a first motor, the first sieve plate is provided with a plurality of groups of first sieve pores, the lower end surface of the first sieve plate is fixedly connected with a first material distributing soft plate which is arranged around the first sieve pore, the first motor is rotatably connected with a second sieve plate 303, the second sieve plate 303 is fixedly connected with the first motor, the upper end surface of the second sieve plate is fixedly connected with a second material-separating soft plate, a plurality of groups of second sieve pores are arranged on the second sieve plate, the second material-dividing soft plate is arranged around the second sieve pore, the center of the second sieve plate is contacted with the material-dividing lug boss, the second material separating soft board is matched with the first material separating soft board in the vertical direction, and the first sieve holes, the second sieve holes and the pulping blade are matched in the vertical direction.
The composite pectinase is prepared as follows: placing fusarium graminearum in a culture medium for culturing, wherein the culture medium comprises 6-10 parts of green plum pomace mixture, 1-3 parts of rice bran, 0.2-0.5 part of activated carbon, 1-3 parts of isolated soy protein, 1-2 parts of ammonium sulfate, 1-2 parts of monopotassium phosphate, 0.1-0.2 part of potassium carbonate, 0.1-0.3 part of calcium sulfate, 0.2-0.3 part of ammonium nitrate, 1-2 parts of guar gum and 200 parts of 100-fold water in parts by weight; the fermentation conditions are 22-32 ℃, the pH value is 5.2-6.2, the pressure is 0.05Mpa-0.1MPa, the stirring speed is 30-60rpm, the fermentation time is 72-96h, so as to obtain fermentation liquor, then the fermentation liquor is centrifuged at the rotation speed of 1600-2000rpm, the supernatant is taken and placed in the drying environment of 30-45 ℃ for drying and concentration, and the composite pectinase is obtained after filtration sterilization; wherein the green plum pomace mixture is prepared by mixing the following raw materials in a mass ratio of 1: 1: 1, mixing 5 ripe green plum pomaces, 8 ripe green plum pomaces and 10 ripe green plum pomaces;
the natural regulator is extracted from the following raw materials in a mass ratio of 1: 1: 1: 2: 1: 2 mixture of apple, lemon, pineapple, waxberry, grape and orange;
the natural clarifying agent is prepared from the following components in a mass ratio of 1-3: 2-5: 3-5 of carrageen, monostroma nitidum and gulfweed, and is obtained by mixing and extracting the following components: weighing the carrageen, the monostroma nitidum and the gulfweed in proportion, washing, draining, crushing to be within 2cm, adding 3 times of sodium hydroxide solution with the mass concentration of 20%, performing ultraviolet irradiation treatment at the wave band of 280 plus 320nm with the irradiation height of 2-5cm, simultaneously heating to 70-80 ℃, performing heat preservation and leaching for 30-60min, adjusting the pH value to be neutral by using hydrochloric acid, and concentrating until the water content is lower than 3%.
The sterilization filtering membrane is made of the following materials in a mass ratio of 90-110: 2-3: 1.2-1.7: 0.9-1.4 of filter membrane main material, adhesive, flame retardant and plasticizer are prepared by the following steps: (1) fully mixing the main materials of the filter membrane, stirring for 2-5h at the rotation speed of 600rpm of 400-; (2) keeping the stirring speed unchanged, heating to 45-58 ℃, sequentially adding the binder, the flame retardant and the plasticizer, continuously stirring for 12-24h, and naturally cooling to 22-28 ℃ to obtain a filtrate solution; (3) and uniformly spraying the filter membrane liquid on the surface of the filter membrane support, and drying at low temperature to obtain a dry membrane with the thickness of 10-18 um.
Wherein the main material of the filter membrane is a mixture of 8 to 15 parts of modified polycarbonate, 1.2 to 1.8 parts of chloroform and 1.3 to 2.1 parts of acetone by mass; the preparation method of the modified polycarbonate comprises the following steps: mixing the components in a mass ratio of 3-7: 1-2: 1-3 of polycarbonate, polyethylene glycol and an inorganic mixture, placing under an ultraviolet radiation lamp with the wavelength of 254nm for processing for 15-30min, adding 1-2 parts of tributyl citrate, mixing, placing in a ball mill for ball milling for 1-2h, placing in a calcining furnace for heating to 70-95 ℃, and extruding and granulating while hot, wherein the inorganic mixture is a mixture of two or more of nano aluminum oxide, nano zinc oxide, nano titanium oxide and nano zirconium oxide.
Preferably, the binder is one or more of a mixture of butyl rubber, acrylic resin and polyvinyl alcohol; the flame retardant is one or a mixture of antimony trioxide and aluminum hydroxide; the plasticizer is one or a mixture of two of benzene polyacid ester, polyol ester and epoxy hydrocarbon;
the invention has the advantages that:
1. the compound pectinase prepared by the sterilization filter membrane can effectively decompose pectin in green plum pulp, greatly improves the juice yield of the fruit juice, overcomes the defect that the fruit juice is turbid due to the existence of the pectin, and can avoid the influence on the quality of the fruit juice caused by the introduction of bacteria.
2. The green plum wine prepared by using the natural regulator and the natural clarifying agent to replace a chemical synthetic additive has no drunk dizziness after drinking.
3. The green plum wine has the acid content of 8-12g/L, the sugar degree of 18-22 degrees Bx and the VB2 content of 5.2-5.8g/100g, is transparent and clear, has proper mouthfeel, simultaneously has strong wine aroma and fruit aroma, and can be accepted by a plurality of drinkers.
4. The relative tradition beating machine of the used device of green plum fruit making beating in-process has increased the rotation and has thrown the material device, has realized the even input of making beating in-process raw materials, has avoided the raw materials to prick to pile and has thrown the raw materials utilization that causes and insufficient, and the device has set up three group's blades simultaneously, has realized the shearing in different positions, has improved the utilization ratio of raw materials, and in addition, filter the residue through the filter screen that sets up, for follow-up fermentation process provides high-quality raw materials, and then improves the quality of green plum wine.
Drawings
FIG. 1 is a schematic structural view of a pulping device of the present invention;
FIG. 2 is a schematic view of a second sieve plate in the pulping apparatus of the present invention;
FIG. 3 is an enlarged view of a portion A of FIG. 1 according to the present invention;
FIG. 4 is a partial enlarged view of portion B of FIG. 1 according to the present invention.
In the figure: 101 feed inlet main part, 102 beating shell, 103 base, 104 screw, 105 nut, 106 first magnetic part, 107 second magnetic part, 108 material dividing boss, 109 first sieve plate, 201 first sieve hole, 202 first motor, 203 second motor, 204 first material dividing soft board, 205 second sieve plate, 206 second sieve hole, 207 second material dividing soft board, 208 discharge hole, 209 filter screen, 301 beating blade, 302 blade shaft.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
A green plum wine, wherein a beater for beating green plum fruits comprises a second motor 203;
specifically, second motor 203 fixed connection is in base 103, can dismantle on the base 103 and be connected with making beating casing 102, can dismantle on the making beating casing 102 and be connected with feed inlet main part 101, it is connected with blade axle 302 to rotate on the second motor 203, fixedly connected with multiunit making beating blade 301 on the blade axle 302, lower extreme making beating blade 301 below is equipped with filter screen 209, filter screen 209 fixed connection is on base 103, base 103 up end lower extreme is equipped with discharge gate 208, first magnetic part 106 of fixedly connected with on the feed inlet main part 101, fixedly connected with second magnetic part 107 on the making beating casing 102, first magnetic part 106, second magnetic part 107 adsorbs each other, can dismantle on the making beating casing 102 and be connected with screw 104, be equipped with on the base 103 with screw 104 assorted screw, screw 104 is through making beating casing 102, the screw can dismantle and be connected with nut 105.
Specifically, the center position of the upper end of the first sieve plate 109 is fixedly connected with the material distribution boss 108, the first motor 202 is fixedly connected inside the material distribution boss 108, multiple groups of first sieve holes 201 are formed in the first sieve plate 109, the first material distribution soft plate 204 is fixedly connected to the lower end face of the first sieve plate 109, the first material distribution soft plate 204 is arranged around the first sieve holes 201, the first motor 202 is connected with 303 in a rotating mode, 303 is fixedly connected with the second sieve plate 205, the upper end face of the second sieve plate 205 is fixedly connected with the second material distribution soft plate 207, multiple groups of second sieve holes 206 are formed in the second sieve plate 205, the second material distribution soft plate 207 is arranged around the second sieve holes 206, the center position of the second sieve plate 205 is in contact with the material distribution boss 108, the second material distribution soft plate 207 is matched with the first material distribution soft plate 204 in the vertical direction, the first sieve holes 201 and the second sieve holes 206 are matched.
The working principle is as follows:
the user injects the raw material into the inlet of the feed inlet main body 101, the raw material is divided by the first motor 202 and enters the upper end of the first sieve plate 109, and falls into the holes of the first sieve mesh 201 along with the height difference, the second sieve plate 205 rotates along with the driving of the first motor 202, when the second sieve 206 rotates under the first sieve mesh 201, the raw material falls through the gap, when the second sieve 206 rotates under the first sieve mesh 201, the second material dividing soft plate 207 and the first material dividing soft plate 204 block the raw material, the first material dividing soft plate 204 and the second material dividing soft plate 207 are made of flexible materials, when the second sieve 206 and the first sieve mesh 201 do not block the raw material, the second material dividing soft plate 207 extrudes the raw material and blocks the raw material into the holes of the first sieve mesh 201, so as to prevent the raw material from being extruded and damaged, meanwhile, the user can achieve the control of adjusting the efficiency of feeding the raw material by adjusting the rotating speed of the first motor 202, thereby realizing the aim at dividing different types of, the utilization efficiency of the raw materials is further improved, three groups of beating blades 301 corresponding to the second sieve holes 206 are arranged below the second sieve holes 206, so that the raw materials with different heights are sheared when falling, the sheared raw materials fall above the filter screen 209 to be filtered, the required slurry flows to the bottom in the base 103 through the filter screen 209 and is discharged through the discharge hole 208, and the sheared waste materials and residues are stored at the upper end of the filter screen 209;
after finishing using, the user makes making beating casing 102, base 103 phase separation through dismantling screw 104, can clear up filter screen 209 upper end raw materials residue, can change simultaneously and wash beating blade 301, feed inlet main part 101, through magnetic connection between the beating casing 102, the user also can wash the storage compartment of maintaining first sieve 109 upper end through dismantling, when having great raw materials to block first sieve mesh 201, the accessible goes down feed inlet main part 101 and calibrates, beating blade 301 be in with first motor 202 between be equipped with first sieve 109, second sieve 205, the potential safety hazard of being wounded by beating blade 301 mistake when having reduced the user and using.
Example 2
A green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 7-9 ripe green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 2 hours in edible alcohol, taking out and repeatedly washing with clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 4 times of water, decocting at 70 ℃ until the green plum peel is soft, removing cores, adding the green plum fruits into a pulping machine for pulping, wherein the pulping condition is that the rotation speed is 800rpm and the time is 1.5 hours, obtaining green plum pulp, adding compound pectinase accounting for 0.8% of the weight of the green plum pulp, performing enzymolysis for 9 hours at 35 ℃, then centrifuging at the rotation speed of 800rpm of a centrifuge for 3.5 hours, removing residues and leaving centrifugate, and obtaining green plum liquid A;
(2) adding a natural regulator into the green plum solution A, adjusting the acid content to 18g/L, adjusting the sugar degree to 22 DEG Bx, adjusting the content of VB2 to 5.8g/100g, inoculating yeast, wherein the inoculation amount is 8% of the volume of the green plum juice, and performing primary fermentation at 18 ℃ for 9 days to obtain a green plum solution B;
(3) mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to the volume ratio of 1: 6.5, fermenting for 10 days at 18 ℃, and filtering by using four layers of gauze after the fermentation is finished to obtain green plum juice;
(4) taking green plum juice and water according to the volume ratio of 1: 9, adding the inoculated yeast with the inoculum size being 6% of the volume of the green plum juice, fermenting at the low temperature of 7 ℃ for 9 days, slightly stirring once every 15h during the fermentation, taking supernatant A after the fermentation is finished, adding 0.4g/L natural clarifying agent, standing for 3 days after uniformly mixing treatment for 18h, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic-assisted sterilization filtration membrane filtration mode, and then performing freezing treatment at the temperature of 3 ℃ for 7h to perform split charging.
The composite pectinase is prepared as follows: placing fusarium graminearum in a culture medium for culturing, wherein the culture medium comprises 8 parts of green plum pomace mixture, 2 parts of rice bran, 0.3 part of activated carbon, 2 parts of isolated soy protein, 1.5 parts of ammonium sulfate, 1.5 parts of monopotassium phosphate, 0.15 part of potassium carbonate, 0.2 part of calcium sulfate, 0.25 part of ammonium nitrate, 1.5 parts of guar gum and 150 parts of water in parts by weight; fermenting at 27 deg.C, pH 5.7, pressure 0.5MPa, stirring at 45rpm for 84 hr to obtain fermentation broth, centrifuging at 1800rpm, collecting supernatant, drying at 38 deg.C, concentrating, filtering, and sterilizing to obtain compound pectinase; wherein the green plum pomace mixture is prepared by mixing the following raw materials in a mass ratio of 1: 1: 1, mixing 5 ripe green plum pomaces, 8 ripe green plum pomaces and 10 ripe green plum pomaces;
the natural regulator is extracted from the following raw materials in a mass ratio of 1: 1: 1: 2: 1: 2 mixture of apple, lemon, pineapple, waxberry, grape and orange;
the natural clarifying agent is prepared from the following components in percentage by mass: 4: 4, the antler dish, the reef and the gulfweed are mixed and extracted, and the ingredients are as follows: weighing the carrageen, the monostroma nitidum and the gulfweed according to the proportion, washing, draining, crushing to be within 2cm, adding 3 times of sodium hydroxide solution with the weight and the mass concentration of 20%, irradiating by adopting ultraviolet light with the wave band of 300nm, with the irradiation height of 3.5cm, simultaneously heating to 75 ℃, preserving heat, leaching for 45min, then adjusting the pH value to be neutral by using hydrochloric acid, and concentrating until the water content is lower than 3%.
The sterilization filtering membrane is made of the following materials in a mass ratio of 100: 2.5: 1.5: 1.2, the filter membrane main material, the adhesive, the flame retardant and the plasticizer are prepared by the following steps: (1) fully mixing the main materials of the filter membrane, stirring for 3.5h at the rotating speed of 500rpm, then switching to the rotating speed of 2200rpm to stir for 1.5h, standing for 2.5h, and then switching to the rotating speed of 280rpm to continue stirring; (2) keeping the stirring speed unchanged, heating to 52 ℃, sequentially adding the binder, the flame retardant and the plasticizer, continuously stirring for 18 hours, and naturally cooling to 25 ℃ to obtain a filter membrane solution; (3) and uniformly spraying the filter membrane liquid on the surface of the filter membrane support, and drying at low temperature to obtain the filter membrane support with the dry membrane thickness of 14 um.
Wherein the main material of the filter membrane is a mixture of 10 parts of modified polycarbonate, 1.5 parts of chloroform and 1.7 parts of acetone in parts by mass; the preparation method of the modified polycarbonate comprises the following steps: and (2) mixing the components in a mass ratio of 5: 1.5: 2, fully mixing the polycarbonate, the polyethylene glycol and the inorganic mixture, treating for 22min under an ultraviolet radiation lamp of 254nm, adding 1.5 parts of tributyl citrate, mixing, ball-milling in a ball mill for 1.5h, heating in a calcining furnace to 85 ℃, and extruding and granulating while the mixture is hot to obtain the nano zinc oxide/nano aluminum oxide/nano titanium oxide/nano zirconium oxide composite material, wherein the inorganic mixture is a mixture of two or more than two of nano aluminum oxide, nano zinc oxide, nano titanium oxide and nano zirconium oxide.
Preferably, the binder is one or more of a mixture of butyl rubber, acrylic resin and polyvinyl alcohol; the flame retardant is one or a mixture of antimony trioxide and aluminum hydroxide; the plasticizer is one or a mixture of two of benzene polyacid ester, polyol ester and epoxy hydrocarbon;
example 3
A green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 7-9 ripe green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 1h by using edible alcohol, taking out and repeatedly washing by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 3 times of water, decocting at 60 ℃ until the peel of the green plum fruits is soft, removing cores, adding the green plum fruits into a beating machine for beating at the rotating speed of 600rpm for 1h to obtain green plum pulp, adding compound pectinase accounting for 0.5 percent of the weight of the green plum pulp, performing enzymolysis for 6h at 30 ℃, centrifuging at the rotating speed of 600rpm for 2h by using a centrifuge, removing residues and leaving a centrifugal liquid to obtain a green plum liquid A;
(2) adding a natural regulator into the green plum solution A, adjusting the acid content to 15g/L, adjusting the sugar degree to 20 DEG Bx, adjusting the content of VB2 to 5.6g/100g, inoculating yeast, wherein the inoculation amount is 5% of the volume of the green plum juice, and performing primary fermentation at 15 ℃ for 6 days to obtain a green plum solution B;
(3) mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to the volume ratio of 1: 5, fermenting for 8-12 days at 15 ℃, and filtering by using four layers of gauze after the fermentation is finished to obtain green plum juice;
(4) taking green plum juice and water according to the volume ratio of 1: 8, adding the inoculated yeast, wherein the inoculum size is 3% of the volume of the green plum juice, performing low-temperature fermentation at 5 ℃ for 6 days, slightly stirring once every 12h during the low-temperature fermentation, taking supernatant A after the fermentation is finished, adding 0.2g/L natural clarifying agent, standing for 2 days after 12h of uniform mixing treatment, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic-assisted sterilization filtration membrane filtration mode, and performing freezing treatment at 0 ℃ for 6h to perform split charging.
The composite pectinase is prepared as follows: placing fusarium graminearum in a culture medium for culturing, wherein the culture medium comprises 6 parts of green plum pomace mixture, 1 part of rice bran, 0.2 part of activated carbon, 1 part of isolated soy protein, 1 part of ammonium sulfate, 1 part of monopotassium phosphate, 0.1 part of potassium carbonate, 0.1 part of calcium sulfate, 0.2 part of ammonium nitrate, 1 part of guar gum and 100 parts of water in parts by weight; fermenting at 22 deg.C, pH 5.2, pressure 0.05Mpa, stirring at 30rpm for 72 hr to obtain fermentation broth, centrifuging at 1600rpm, collecting supernatant, drying and concentrating at 30 deg.C, filtering, and sterilizing to obtain compound pectinase; wherein the green plum pomace mixture is prepared by mixing the following raw materials in a mass ratio of 1: 1: 1, mixing 5 ripe green plum pomaces, 8 ripe green plum pomaces and 10 ripe green plum pomaces;
the natural regulator is extracted from the following raw materials in a mass ratio of 1: 1: 1: 2: 1: 2 mixture of apple, lemon, pineapple, waxberry, grape and orange;
the natural clarifying agent is prepared from the following components in percentage by mass of 1: 2: 3, the antler dish, the reef and the gulfweed are mixed and extracted, and the ingredients are as follows: weighing the carrageen, the monostroma nitidum and the gulfweed according to the proportion, washing, draining, crushing to be within 2cm, adding 3 times of sodium hydroxide solution with the weight and the mass concentration of 20%, irradiating by ultraviolet light with the wave band of 280nm to the irradiation height of 2cm, simultaneously heating to 70 ℃, preserving heat, leaching for 30min, then adjusting the pH value to be neutral by hydrochloric acid, and concentrating until the water content is lower than 3%.
The sterilization filtering membrane is made of the following materials in a mass ratio of 90: 2: 1.2: 0.9 of filter membrane main material, adhesive, flame retardant and plasticizer are prepared by the following steps: (1) fully mixing the main materials of the filter membrane, stirring for 2 hours at the rotating speed of 400rpm, then switching to the rotating speed of 2000rpm to stir for 1 hour, standing for 2 hours, and then switching to the rotating speed of 200rpm to continue stirring; (2) keeping the stirring speed unchanged, heating to 45 ℃, sequentially adding the binder, the flame retardant and the plasticizer, continuously stirring for 12 hours, and naturally cooling to 22 ℃ to obtain a filter membrane solution; (3) and uniformly spraying the filter membrane liquid on the surface of the filter membrane support, and drying at low temperature to obtain a dry membrane with the thickness of 10 um.
Wherein the main material of the filter membrane is a mixture of 8 parts of modified polycarbonate, 1.2 parts of chloroform and 1.3 parts of acetone in parts by mass; the preparation method of the modified polycarbonate comprises the following steps: and (3) mixing the following components in percentage by mass: 1: 1, fully mixing the polycarbonate, the polyethylene glycol and the inorganic mixture, treating for 15min under an ultraviolet radiation lamp of 254nm, adding 1 part of tributyl citrate, mixing, ball-milling for 1h in a ball mill, heating to 70 ℃ in a calcining furnace, and extruding and granulating while the mixture is hot, wherein the inorganic mixture is a mixture of two or more than two of nano-alumina, nano-zinc oxide, nano-titanium oxide and nano-zirconium oxide.
Preferably, the binder is one or more of a mixture of butyl rubber, acrylic resin and polyvinyl alcohol; the flame retardant is one or a mixture of antimony trioxide and aluminum hydroxide; the plasticizer is one or a mixture of two of benzene polyacid ester, polyol ester and epoxy hydrocarbon;
example 4
A green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 7-9 ripe green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 3h by using edible alcohol, taking out and repeatedly washing by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 5 times of water, decocting at 80 ℃ until the peel of the green plum fruits is soft, removing cores, adding the green plum fruits into a beating machine for beating at the rotating speed of 1000rpm for 2h to obtain green plum pulp, adding compound pectinase accounting for 1.0 percent of the weight of the green plum pulp, carrying out enzymolysis for 12h at 40 ℃, centrifuging at the rotating speed of 1000rpm for 5h by using a centrifuge, removing residues and leaving a centrifugal liquid to obtain a green plum liquid A;
(2) adding a natural regulator into the green plum solution A, adjusting the acid content to 20g/L, adjusting the sugar content to 25 degrees Bx, adjusting the content of VB2 to 6.0g/100g, inoculating yeast, wherein the inoculation amount is 10% of the volume of the green plum juice, and performing primary fermentation at 20 ℃ for 12 days to obtain a green plum solution B;
(3) mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to the volume ratio of 1: 8, fermenting for 12 days at the temperature of 20 ℃, and filtering by using four layers of gauze after the fermentation is finished to obtain green plum juice;
(4) taking green plum juice and water according to the volume ratio of 1: 10, uniformly mixing, adding inoculated yeast, wherein the inoculum size is 8% of the volume of the green plum juice, fermenting at the low temperature of 8 ℃ for 12 days, slightly stirring once every 18h during the fermentation, taking supernatant A after the fermentation is finished, adding 0.6g/L natural clarifying agent, uniformly mixing for 24h, standing for 5 days, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic-assisted sterilization filtration membrane filtration mode, and then performing freezing treatment at the temperature of 5 ℃ for 8h to perform split charging.
The composite pectinase is prepared as follows: the method comprises the following steps of putting fusarium graminearum into a culture medium for culture, wherein the culture medium comprises, by weight, 10 parts of green plum pomace mixture, 3 parts of rice bran, 0.5 part of activated carbon, 3 parts of isolated soy protein, 2 parts of ammonium sulfate, 2 parts of monopotassium phosphate, 0.2 part of potassium carbonate, 0.3 part of calcium sulfate, 0.3 part of ammonium nitrate, 2 parts of guar gum and 200 parts of water; fermenting at 32 deg.C, pH 6.2, pressure 0.1MPa, stirring at 60rpm for 96 hr to obtain fermentation liquid, centrifuging at 2000rpm, collecting supernatant, drying and concentrating at 45 deg.C, filtering, and sterilizing to obtain compound pectinase; wherein the green plum pomace mixture is prepared by mixing the following raw materials in a mass ratio of 1: 1: 1, mixing 5 ripe green plum pomaces, 8 ripe green plum pomaces and 10 ripe green plum pomaces;
the natural regulator is extracted from the following raw materials in a mass ratio of 1: 1: 1: 2: 1: 2 mixture of apple, lemon, pineapple, waxberry, grape and orange;
the natural clarifying agent is prepared from the following components in a mass ratio of 3: 5: 5, the antler dish, the reef and the gulfweed are mixed and extracted, and the ingredients are as follows: weighing the carrageen, the monostroma nitidum and the gulfweed according to the proportion, washing, draining, crushing to be within 2cm, adding 3 times of sodium hydroxide solution with the weight and the mass concentration of 20%, irradiating by adopting ultraviolet light with the wave band of 320nm, with the irradiation height of 5cm, simultaneously heating to 80 ℃, preserving heat, leaching for 60min, then adjusting the pH value to be neutral by using hydrochloric acid, and concentrating until the water content is lower than 3%.
The sterilization filtering membrane is made of the following materials in a mass ratio of 110: 3: 1.7: 1.4, the filter membrane main material, the adhesive, the flame retardant and the plasticizer are prepared by the following steps: (1) fully mixing the main materials of the filter membrane, stirring for 5 hours at the rotating speed of 600rpm, then switching to the rotating speed of 2500rpm to stir for 2 hours, standing for 3 hours, and then switching to the rotating speed of 350rpm to continue stirring; (2) keeping the stirring speed unchanged, heating to 58 ℃, sequentially adding the binder, the flame retardant and the plasticizer, continuously stirring for 24 hours, and naturally cooling to 28 ℃ to obtain a filter membrane solution; (3) and uniformly spraying the filter membrane liquid on the surface of the filter membrane support, and drying at low temperature to obtain the filter membrane support with the dry membrane thickness of 18 um.
Wherein the main material of the filter membrane is a mixture of 15 parts of modified polycarbonate, 1.8 parts of chloroform and 2.1 parts of acetone in parts by mass; the preparation method of the modified polycarbonate comprises the following steps: and (3) mixing the following components in a mass ratio of 7: 2: 3, fully mixing the polycarbonate, the polyethylene glycol and the inorganic mixture, treating for 15-30min under an ultraviolet radiation lamp with the wavelength of 254nm, adding 2 parts of tributyl citrate, mixing, ball-milling for 2h in a ball mill, heating to 95 ℃ in a calcining furnace, and extruding and granulating while the mixture is hot to obtain the nano zinc oxide/titanium oxide/zirconium oxide/titanium oxide/zirconium oxide.
Preferably, the binder is one or more of a mixture of butyl rubber, acrylic resin and polyvinyl alcohol; the flame retardant is one or a mixture of antimony trioxide and aluminum hydroxide; the plasticizer is one or a mixture of two of benzene polyacid ester, polyol ester and epoxy hydrocarbon;
example 5
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the addition amount of the composite pectinase is 0.4 percent of the weight of the green plum pulp;
the rest is the same as example 2.
Example 6
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the addition amount of the composite pectinase is 1.1 percent of the weight of the green plum pulp;
the rest is the same as example 2.
Example 7
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; the culture medium for preparing the compound pectinase comprises, by weight, 5 parts of a green plum pomace mixture, 0.5 part of rice bran, 0.35 part of activated carbon, 2 parts of isolated soy protein, 1.5 parts of ammonium sulfate, 1.5 parts of monopotassium phosphate, 0.15 part of potassium carbonate, 0.2 part of calcium sulfate, 0.25 part of ammonium nitrate, 1.5 parts of guar gum and 150 parts of water;
the rest is the same as example 2.
Example 8
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; the culture medium for preparing the compound pectinase comprises 11 parts of green plum pomace mixture, 3.5 parts of rice bran, 0.35 part of activated carbon, 2 parts of isolated soy protein, 1.5 parts of ammonium sulfate, 1.5 parts of monopotassium phosphate, 0.15 part of potassium carbonate, 0.2 part of calcium sulfate, 0.25 part of ammonium nitrate, 1.5 parts of guar gum and 150 parts of water in parts by weight;
the rest is the same as example 2.
Example 9
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice, wherein natural regulator is replaced by chemical regulator;
the rest is the same as example 2.
Example 10
A green plum wine is prepared by green plum fruit treatment and green plum juice brewing, wherein a natural clarifying agent is prepared from the following raw materials in a mass ratio of 1: 1: 2, mixing and extracting the carrageen, the reef mantle and the gulfweed.
The rest is the same as example 2.
Example 11
A green plum wine is prepared by green plum fruit treatment and green plum juice brewing, wherein a natural clarifying agent is prepared from the following raw materials in a mass ratio of 1: 6: 6 is prepared by mixing and extracting carrageen, Monostroma nitidum and gulfweed.
The rest is the same as example 2.
Example 12
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the sterilizing filter membrane is made of 89 parts of filter membrane main material.
The rest is the same as example 2.
Example 13
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the sterilizing filter membrane is made of 111 parts of filter membrane main material.
The rest is the same as example 2.
Example 14
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the main material of the filter membrane is a mixture of 7 parts of modified polycarbonate, 1.5 parts of chloroform and 1.7 parts of acetone in parts by mass; wherein the modified polycarbonate comprises the following raw materials in mass ratio of 2: 0.9: 0.9 of polycarbonate, polyethylene glycol and inorganic mixture.
The rest is the same as example 2.
Example 15
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein the main material of the filter membrane is a mixture of 16 parts of modified polycarbonate, 1.5 parts of chloroform and 1.7 parts of acetone in parts by mass; wherein the modified polycarbonate comprises the following raw materials in mass ratio of 8: 2.1: 3.1 polycarbonate, polyethylene glycol, inorganic mixture.
The rest is the same as example 2.
Example 16
A mume fructus wine is prepared by processing mume fructus and brewing mume fructus juice; wherein, the step (4) is carried out filtration sterilization by using a common filter membrane.
The rest is the same as example 2.
Example 17
A green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 6 ripe green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 0.5h by using edible alcohol, taking out and repeatedly washing by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 2 times of water, decocting at 59 ℃ until the peel of the green plum fruits is soft, removing cores, adding the green plum fruits into a beating machine for beating, wherein the beating condition is that the rotating speed is 550pm and the time is 0.5h to obtain green plum pulp, adding compound pectinase accounting for 0.4% of the weight of the green plum pulp, carrying out enzymolysis for 5h at 25 ℃, then centrifuging for 1h at 500rpm by using a centrifuge, removing residues and leaving centrifugate to obtain green plum liquid A;
(2) adding natural regulator into mume fructus solution A, adjusting acid content to 14g/L, sugar degree to 19 ° Bx, adjusting VB2 content to 5.5g/100g, inoculating yeast with an inoculum size of 4% of mume fructus juice volume, and fermenting at 15-20 deg.C for 5 days to obtain mume fructus solution B;
(3) mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to the volume ratio of 1: 4, fermenting for 7 days at 14 ℃, and filtering by using four layers of gauze after the fermentation is finished to obtain green plum juice;
(4) taking green plum juice and water according to the volume ratio of 1: 7, uniformly mixing, adding inoculated yeast with the inoculum size being 2% of the volume of the green plum juice, performing low-temperature fermentation at 4 ℃ for 5 days, slightly stirring once every 11h during the period, taking supernatant A after the fermentation is finished, adding 0.1g/L natural clarifying agent, uniformly mixing for 11h, standing for 1 day, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic-assisted sterilization filtration membrane filtration mode, and performing freezing treatment at-1 ℃ for 5h to perform split charging.
The rest is the same as example 2.
Example 18
A green plum wine is prepared by processing green plum fruits and brewing green plum juice, and comprises the following specific steps:
(1) selecting 10 ripe green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking the green plum fruits for 4 hours in edible alcohol, taking out the green plum fruits, repeatedly washing the green plum fruits by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 6 times of water, decocting the mixture at 81 ℃ until the green plum peel is soft, removing cores, adding the mixture into a beating machine for beating, wherein the beating condition is that the rotating speed is 1100rpm and the time is 2.5 hours, obtaining green plum pulp, adding compound pectinase accounting for 1.1 percent of the weight of the green plum pulp, carrying out enzymolysis for 13 hours at 41 ℃, then centrifuging the mixture at the rotating speed of 1100rpm by using a centrifuge for 6 hours, removing residues and leaving a centrifugal liquid to obtain a green plum liquid A;
(2) adding a natural regulator into the green plum solution A, adjusting the acid content to 21g/L, adjusting the sugar degree to 26 ° Bx, adjusting the content of VB2 to 6.1g/100g, inoculating yeast, wherein the inoculation amount is 11% of the volume of the green plum juice, and performing primary fermentation at 21 ℃ for 13 days to obtain a green plum solution B;
(3) mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to the volume ratio of 1: 9, fermenting for 13 days at 21 ℃, and filtering by using four layers of gauze after the fermentation is finished to obtain green plum juice;
(4) taking green plum juice and water according to the volume ratio of 1: adding 11 parts of yeast into a fermentation tank, uniformly mixing, adding inoculated yeast, wherein the inoculum size is 9% of the volume of the green plum juice, fermenting at the low temperature of 9 ℃ for 13 days, slightly stirring once every 19 hours during the fermentation, taking supernatant A after the fermentation is finished, adding 0.7g/L of natural clarifying agent, uniformly mixing for 25 hours, standing for 6 days, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic-matched sterilization filtration membrane filtration mode, and then freezing for 9 hours at the temperature of 6 ℃ to perform split charging.
The rest is the same as example 2.
Test of
In order to better embody the advantages of the plum wine prepared by the method, the inventor analyzes the taste, smell, tissue state, feeling after drinking, acidity, sugar degree, VB2 content and the like of the plum wine, and simultaneously selects two types of plum wine with better market sale quantity as comparative examples, wherein the comparative example 1 is a certain brand made in China, and the comparative example 2 is a certain brand made in Japan, and the specific contents are as follows:
test 1
The green plum wines obtained in examples 2 to 18 were subjected to sensory evaluation by 10 healthy persons having sensory evaluation experience, and the evaluation criteria and the evaluation results are shown in table 1 and table 2, respectively, wherein the sensory evaluation score of 90 or more was a good product, the sensory evaluation score of 80 to 90 was a good product, and the sensory evaluation score of 80 or less was a defective product.
TABLE 1 Scoring criteria Table
TABLE 2 organoleptic evaluation score condition table
Combining the scoring criteria of table 1 and the scoring results of table 2, we can find that:
(1) the green plum wine prepared in the embodiments 2, 3 and 4 of the present invention was evaluated as a superior product, and the embodiment 2 is particularly preferred;
(2) comparing examples 2, 3 and 4 with comparative examples 1 and 2, the plum wine prepared by the method disclosed by the invention is more favored, and the two commercially available plum wines are poor in scoring result;
(3) compared with the comparative example 2, the addition amount and the formula proportion of the compound pectinase in the examples 5-8 are too high or too low, and the influence on the taste of the wine is large; the chemical modifier of comparative example 9 did not perform as well as the natural modifier; the formula proportion of the natural clarifying agent in the examples 10 and 11 is out of the technical scope of the invention, the clarifying effect is general, and the quality is influenced; examples 12-16 the quality of the sterile filtration membrane during brewing determines whether the bacteria intervene in the finished product and thus the quality of the finished product; the beating and brewing processes of examples 17 and 18 are out of the technical scope of the invention, and the effect is not as good as that of example 2.
Test 2
The green plum wine is prepared according to the methods of the embodiments, various technical indexes are calculated and counted by combining a plurality of parallel repeated test principles, the differences of the embodiments are comprehensively compared, the optimal scheme is preferred, and the following specific summary is as follows:
combining the scoring results of test 1 and the technical indexes in table 3, we find that the contents of acidity, sugar degree and VB2 have great influence on the taste and tissue state of the plum wine, especially on the acidity and sugar degree.
Claims (10)
1. A green plum wine is characterized in that: the green plum wine is prepared by green plum fruit treatment and green plum juice brewing, and is specifically as follows:
(1) selecting 7-9 mature green plum fruits, removing rotten fruits and plant diseases and insect pests, soaking for 1-3h by using edible alcohol, taking out and repeatedly washing by using clear water until no alcohol smell exists, mixing the cleaned green plum fruits with 3-5 times of water, decocting at 60-80 ℃ until the peel and the flesh of the green plum fruits are soft, removing cores, adding the green plum fruits into a pulping machine for pulping, wherein the pulping condition is that the rotation speed is 600 plus materials and the rpm is 1000 and the time is 1-2h, obtaining green plum pulp, adding 0.5-1.0 percent of composite pectinase based on the weight of the green plum pulp, carrying out enzymolysis for 6-12h at 30-40 ℃, then centrifuging for 2-5h at the rotation speed of 600 plus materials and the rpm 1000 by using a centrifuge, removing residues and leaving a centrifugal liquid, thus obtaining the green plum liquid A;
(2) adding natural regulator into green plum liquid A, adjusting acid content to 15-20g/L, sugar degree to 20-25 ° Bx, adjusting content of VB2 to 5.6-6.0g/100g, inoculating yeast with an inoculation amount of 5-10% of green plum juice volume, and performing primary fermentation at 15-20 deg.C for 6-12 days to obtain green plum liquid B;
(3) and mixing the green plum liquid B with the green plum liquid A prepared in the step (1) according to a volume ratio of 1: 5-8, fermenting at 15-20 deg.C for 8-12 days, and filtering with four layers of gauze to obtain mume fructus juice;
(4) taking green plum juice and water according to the volume ratio of 1: adding 8-10% of the mixture into a fermentation tank, uniformly mixing, adding inoculated yeast with an inoculum size of 3-8% of the volume of the green plum juice, fermenting at 5-8 ℃ for 6-12 days while gently stirring once every 12-18h, taking supernatant A after fermentation, adding 0.2-6g/L of natural clarifying agent, uniformly mixing for 12-24h, standing for 2-5 days, taking supernatant B, sterilizing and removing impurities by adopting a multi-stage ultrasonic cooperation sterilization and filtration mode, and performing freezing treatment at 0-5 ℃ for 6-8h to perform subpackaging.
2. The plum wine according to claim 1, wherein: the beater comprises a second motor (203).
3. The plum wine according to claim 2, wherein the second motor (203) is fixedly connected in a base (103), a pulping shell (102) is detachably connected to the base (103), a feed inlet main body (101) is detachably connected to the pulping shell (102), a blade shaft (302) is rotatably connected to the second motor (203), a plurality of groups of pulping blades (301) are fixedly connected to the blade shaft (302), a filter screen (209) is arranged below the pulping blade (301) at the lowest end, the filter screen (209) is fixedly connected to the base (103), a discharge port (208) is arranged at the lowest end of the upper end surface of the base (103), a first magnetic part (106) is fixedly connected to the feed inlet main body (101), a second magnetic part (107) is fixedly connected to the pulping shell (102), and the first magnetic part (106) is fixedly connected to the feed inlet main body (101), The second magnetic parts (107) are mutually adsorbed, the pulping shell (102) is detachably connected with a screw (104), the base (103) is provided with a screw hole matched with the screw (104), and the screw (104) is detachably connected with a nut (105) through the pulping shell (102) and the screw hole.
4. The plum wine according to claim 3, wherein: the pulping device is characterized in that a first sieve plate (109) is fixedly connected to the pulping shell (102), a material distribution boss (108) is fixedly connected to the central position of the upper end of the first sieve plate (109), a first motor (202) is fixedly connected to the inside of the material distribution boss (108), a plurality of groups of first sieve holes (201) are arranged on the first sieve plate (109), a first material distribution soft plate (204) is fixedly connected to the lower end face of the first sieve plate (109), the first material distribution soft plate (204) is arranged around the first sieve holes (201), a 303 is rotatably connected to the first motor (202), a second sieve plate (205) is fixedly connected to the 303, a second material distribution soft plate (207) is fixedly connected to the upper end face of the second sieve plate (205), a plurality of groups of second sieve holes (206) are arranged on the second sieve plate (205), the second material distribution soft plate (207) is arranged around the second sieve holes (206), and the central position of the second sieve plate (205) is in contact with the material, the second material dividing soft board (207) is matched with the first material dividing soft board (204) in the vertical direction, and the first sieve hole (201), the second sieve hole (206) and the pulping blade (301) are matched in the vertical direction.
5. The plum wine according to claim 1, wherein: the composite pectinase is prepared as follows: placing fusarium graminearum in a culture medium for culturing, wherein the culture medium comprises 6-10 parts of green plum pomace mixture, 1-3 parts of rice bran, 0.2-0.5 part of activated carbon, 1-3 parts of isolated soy protein, 1-2 parts of ammonium sulfate, 1-2 parts of monopotassium phosphate, 0.1-0.2 part of potassium carbonate, 0.1-0.3 part of calcium sulfate, 0.2-0.3 part of ammonium nitrate, 1-2 parts of guar gum and 200 parts of 100-fold water in parts by weight; the fermentation conditions are 22-32 ℃, the pH value is 5.2-6.2, the pressure is 0.05Mpa-0.1MPa, the stirring speed is 30-60rpm, the fermentation time is 72-96h, so as to obtain fermentation liquor, then the fermentation liquor is centrifuged at the rotation speed of 1600-2000rpm, the supernatant is taken and placed in the drying environment of 30-45 ℃ for drying and concentration, and the composite pectinase is obtained after filtration sterilization; wherein the green plum pomace mixture is prepared by mixing the following raw materials in a mass ratio of 1: 1: 1, 5 ripe green plum pomaces, 8 ripe green plum pomaces and 10 ripe green plum pomaces.
6. The plum wine according to claim 1, wherein: the natural regulator is extracted from the following raw materials in a mass ratio of 1: 1: 1: 2: 1: 2 mixture of fructus Mali Pumilae, fructus Citri Limoniae, fructus Ananadis Comosi, fructus Myricae Rubrae, fructus Vitis Viniferae, and Mandarin orange.
7. The plum wine according to claim 1, wherein: the natural clarifying agent is prepared from the following components in a mass ratio of 1-3: 2-5: 3-5 of carrageen, monostroma nitidum and gulfweed, and is obtained by mixing and extracting the following components: weighing the carrageen, the monostroma nitidum and the gulfweed in proportion, washing, draining, crushing to be within 2cm, adding 3 times of sodium hydroxide solution with the mass concentration of 20%, performing ultraviolet irradiation treatment at the wave band of 280 plus 320nm with the irradiation height of 2-5cm, simultaneously heating to 70-80 ℃, performing heat preservation and leaching for 30-60min, adjusting the pH value to be neutral by using hydrochloric acid, and concentrating until the water content is lower than 3%.
8. The plum wine according to claim 1, wherein: the sterilization filtering membrane is prepared from the following materials in a mass ratio of 90-110: 2-3: 1.2-1.7: 0.9-1.4 of filter membrane main material, adhesive, flame retardant and plasticizer are prepared by the following steps: (1) fully mixing the main materials of the filter membrane, stirring for 2-5h at the rotation speed of 600rpm of 400-; (2) keeping the stirring speed unchanged, heating to 45-58 ℃, sequentially adding the binder, the flame retardant and the plasticizer, continuously stirring for 12-24h, and naturally cooling to 22-28 ℃ to obtain a filtrate solution; (3) and uniformly spraying the filter membrane liquid on the surface of the filter membrane support, and then drying by low-temperature baking to obtain the filter membrane support with the dry membrane thickness of 10-18 um.
9. The plum wine of claim 8, wherein: the filter membrane main material is a mixture of 8-15 parts of modified polycarbonate, 1.2-1.8 parts of chloroform and 1.3-2.1 parts of acetone by mass; the preparation method of the modified polycarbonate comprises the following steps: mixing the components in a mass ratio of 3-7: 1-2: 1-3 of polycarbonate, polyethylene glycol and inorganic mixture, placing under an ultraviolet radiation lamp with the wavelength of 254nm for processing for 15-30min, adding 1-2 parts of tributyl citrate, mixing, placing in a ball mill for ball milling for 1-2h, placing in a calcining furnace for heating to 70-95 ℃, and extruding and granulating while hot, wherein the inorganic mixture is a mixture of two or more than two of nano aluminum oxide, nano zinc oxide, nano titanium oxide and nano zirconium oxide.
10. The plum wine of claim 8, wherein: the binder is one or a mixture of more of butyl rubber, acrylic resin and polyvinyl alcohol; the flame retardant is one or a mixture of antimony trioxide and aluminum hydroxide; the plasticizer is one or a mixture of two of benzene polyacid ester, polyol ester and epoxy hydrocarbon.
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Application publication date: 20210402 |