CN115011426A - Preparation method of crispy plum liqueur - Google Patents
Preparation method of crispy plum liqueur Download PDFInfo
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Abstract
The invention discloses a preparation method of a crisp plum wine, which comprises the following steps: selecting materials, cleaning, removing cores, putting into a tank, adding sulfur dioxide and pectinase, adding white granulated sugar, sugaring, adding activated yeast, fermenting, then leading out clear juice, fermenting at controlled temperature, adding sugar acid solution into pulp, fermenting, distilling, adding distilled liquor into clear juice fermentation liquor, retaining residual sugar, terminating fermentation, storing at low temperature, brewing, blending, clarifying, roughly filtering, freezing, filtering, finely filtering and filling. The method for producing the crisp plum wine by adopting the method of stopping fermentation and retaining residual sugar improves the quality of the wine to a great extent. The produced plum wine is clear and transparent, has strong light transmittance, bright and stable color, does not contain pulp, pomace and other impurities, suspended matters and sediment, has qualified methanol content, does not generate oxidation discoloration, smell change, sediment and turbidity after processing and long-time storage, and has the typicality of plum fermented wine.
Description
Technical Field
The invention relates to the field of preparation of plum wine, and in particular relates to a preparation method of crispy plum liqueur.
Background
The raw materials for producing the fruit wine are very rich, such as apples, pears, grapes, peaches, apricots, plums, persimmons and the like in northern fruits, dragon fruits, oranges, litchis, mangos and the like in southern fruits, and blueberries, mulberries, raspberries and the like in third-generation fruits can be used for developing the fruit wine according to the characteristics according to the processing adaptability, the fruit wine in China has various varieties, and the production region also covers the whole country. The fruit wine is the most plastic wine variety in the beverage wine, the process is flexible, and the range of product type selectivity is very wide. Fruit wine is the most unobstructed product in the world, and accounts for 15% -20% of beverage wine in the world. In the fruit wine, the wine is a bulk product in the fruit wine, and then the cider wine, and also the German plum wine and the Japanese plum wine are very popular products, but in general, no market-influencing brand and industry leaders do appear in other types of fruit wine except the famous brand of the wine.
The prunus humilis bunge belonging to the prunus of the rosaceae has strong weather adaptability, and can be cultivated in mountain slope irrigation clusters or at water channels, ditch bottoms, roadside and the like. But because the shelf life of the fresh crisp plums is short, the supply is relatively centralized, the sale period is short, and the sale amount is large; in addition, the storage and preservation capability of the crisp plum is relatively insufficient, the rotting and deterioration caused by factors such as relatively backward storage and preservation and logistics technology severely restrict the enthusiasm of fruit growers in production and the virtuous circle development of industry, the problems that the fruit is difficult to sell by farmers and the yield is increased without increasing income can be solved by deeply processing the crisp plum into various products, and meanwhile, the virtuous development of the local development of the crisp plum industry can be greatly promoted. The Prunus wushanensis has high nutritive value. According to the measurement of relevant departments, the edible part of each 100 g of plum contains 117.2-221.9 kilojoules of energy, 8.8 g of sugar, 0.7 g of protein, 0.25 g of fat, 100-360 micrograms of provitamin A (carotene), 0.3 mg of nicotinic acid, 6 mg of calcium, 12 mg of phosphorus, 0.3 mg of iron, 130 mg of potassium and 2-7 mg of vitamin C, and in addition, contains other mineral substances, various amino acids, asparagines, cellulose and other nutrient components. These nutritional components of prunus salicina are essential for human health and life metabolism. At present, the processed crisp plum products in the market only contain a small amount of preserved fruits, beverages, fruit wine and other products. The plum wine is a main trend of deep processing development, is an important branch of fruit wine, has high nutritional value and health care function, is a wine produced by taking Wushan plum as a raw material in the market, and has few plum wines produced by adopting a fermentation mode even if most of plum wines are produced soaking wines or distilled wines.
Because the crispy plum contains a large amount of pectin substances, contains a low amount of acid and sugar, production equipment is not matched, the process technology is backward, the produced crispy plum fermented wine has the defects of over-deep color, over-heavy taste, strong oxidation taste, poor mouthfeel, poor fruit wine light transmittance and stability, is easy to have the phenomena of precipitation, turbidity and the like in the processing and storage processes, has no typicality of the crispy plum fermented wine, and also has the due nutritional value of the crispy plum fermented wine; the produced plum distilled liquor has high alcohol content, is easy to generate floating floc, has poor quality and stability and low consumer acceptance, so the plum wine belongs to one of the difficult fruit wine brewing technologies, and is generally considered to be unsuitable for industrialized production in the past. The Chinese invention patent plum wine with the application number of CN02129028.8 and the preparation method thereof and the plum wine brewing process of Chinese invention patent families with the application number of CN201210456820.2 both adopt white spirit to leach plum fruits to produce wine; although the preparation method of the Chinese patent application No. CN200610016124.4 fermented plum wine and the brewing method of the Chinese patent application No. 201811416025.4 fermented plum wine relate to fermentation, the light transmittance and the stability of the plum wine are poor, and the phenomena of precipitation, turbidity and the like are easy to occur in the processing and storage processes. In the prior art, the soaked wine is not fermented, so that the product lacks fermented aroma, macromolecular substances in the soaked wine are not degraded, beneficial metabolites are not produced, and the nutritional value is low; although the distilled liquor is fermented in the early stage, a plurality of nutrient components are destroyed after distillation; and (3) carrying out partial fermentation wine, wherein some plums are appropriately crushed, and the plums with kernels and pulp are mixed, some plums with pulp are fermented, some plums are fermented for two times, clear juice is separated after the pulp is fermented for a period of time, and then blending is carried out for secondary fermentation. By adopting the method for fermentation, because fruit pulp and fruit residue particles are more mixed in the fruit wine and impurities are brought in ingredients, suspended matters are easily formed in the fruit wine, and a plurality of macromolecules such as protein, pectin, tannin, polysaccharide and the like exist in the fruit wine in a colloid state, the produced fermented plum wine has the defects of over deep color, over heavy taste, strong oxidation taste, poor mouthfeel, poor light transmittance and stability of the fruit wine, and the phenomena of precipitation, turbidity and the like easily occur in the processing and storage processes, so the typical character of the fermented plum wine is not existed; the fermented crisp plum wine also needs high-temperature sterilization, and the flavor, the taste and the nutritional value are influenced to a certain extent.
Disclosure of Invention
The invention aims at the problems and provides a preparation method of a crisp plum wine. Solves the problems of poor stability, bad taste and too dark color of the fruit wine in the prior art.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the preparation method of the crisp plum wine specifically comprises the following steps:
(1) selecting fully-ripe crispy plums, cleaning the fruits by using a fruit cleaning machine, conveying the fruits by using a lifting type conveyor belt, and draining;
(2) placing the drained crispy plums into an automatic positioning pitting machine for pitting, properly extruding and crushing the cored crispy plums by a forced feeding pump, and placing the crushed crispy plums into a tank;
(3) preparing sulfur dioxide and pectinase solution with certain concentration, and spraying the solution and the prunus salicina into a tank;
(4) covering a layer of white granulated sugar when the fruit blocks in the tank are increased by 50cm every time, covering a layer of white granulated sugar when the fruit blocks in the tank account for about 80% of the capacity of the tank, sealing the tank for sugaring, wherein the addition amount of the white granulated sugar is 16% -19%, and performing closed circulation after 3 days of the tank-sealed sugaring, wherein the circulation is performed once every day;
(5) adding activated yeast into the tank obtained in the step (4) after 6 days of sugaring, and uniformly stirring, wherein the activated yeast is ec1118 yeast and Angel aroma-improving yeast, the addition amount of the ec1118 yeast is 0.15g/kg, and the addition amount of the Angel aroma-improving yeast is 0.05 g/kg;
(6) adding activated yeast, fermenting at 18-20 deg.C for 2 times per day, and fermenting for 2-3 days to obtain clear juice fermentation liquid;
(7) the clear juice fermentation broth is full of the tank and is fermented at a controlled temperature, and the fermentation temperature is 15-18 ℃;
(8) adding sugar acid water with the same amount as that of the clear juice into a tank for leading out the clear juice fermentation liquid, wherein the acid content is 0.6 percent, the sugar content is 15 percent, uniformly circulating, controlling the temperature to be 18-20 ℃ for fermentation, circulating 2-3 times every day, fermenting for 8-11 days until the relative density of the juice is reduced to 0.994-0.996, and leading out the clear wine liquid to finish the fermentation;
(9) filling the guided clear wine in a tank, sealing, ageing and settling, separating wine mud after one month, filling the tank, sealing and ageing for one month, distilling after separating the wine mud, distilling by adopting a kettle tower type distiller in a primary distillation mode, removing the foreshot and the feints of the wine, and storing the average wine degree of the wine core at 68-72 ℃ for later use; adding appropriate amount of waste liquor generated after distilling clear wine into the large tank of residual schlempe, and distilling twice with a husk dreg distilling device produced by Dahan brewing machinery factory in Anhui to obtain high-degree wine, and optionally making husk dreg brandy or using as disinfectant;
(10) fermenting the clear juice fermentation broth at 15-18 deg.C until the density is reduced to 1-1.05, preferably 1.025-1.030, the residual sugar content is about 50g-60g/L, supplementing sulfur dioxide, backfilling highly distilled liquor, adding gum, cooling, etc. to stop fermentation; adding 100mg/L sulfur dioxide into the clear juice fermentation liquor, and uniformly circulating; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-degree distilled liquor with qualified quality, adjusting the alcohol content to be about 20%, and circulating uniformly; adding 0.6g of bentonite dissolved by warm water into each liter, adding an appropriate amount of wine liquid, stirring to form a suspension, adding the suspension into the wine liquid in the tank, uniformly circulating, reducing the temperature of the wine liquid to 5-8 ℃ by a refrigeration system, performing closed circulation for 2-3 times every day when the temperature is reduced in the early stage, sealing and storing at low temperature after the temperature is reduced until the fermentation is stopped;
(11) separating the fermented liquor, removing lees, adding 40mg/L sulfur dioxide, circulating uniformly, sealing, and aging at low temperature for 1-2 months;
(12) further separating the low-temperature aged wine liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity;
(13) cooling the blended and coarsely filtered wine to-7 deg.C to-9 deg.C, freezing at low temperature for 5 days, and filtering with 0.45 μm cardboard filter at low temperature;
(14) adding 30mg/L sulfur dioxide in the tank when the temperature of the liquor rises to about 20 ℃ to keep the content of free sulfur dioxide at 30-40mg/L and the total content of sulfur dioxide not more than 250mg/L, filtering with a 0.22 mu m domestic nylon membrane, and filling under aseptic condition.
Further, the prunus wilsonii is prunus wilsonii.
Further, the fruit washing machine is a surfing foaming type fruit washing machine.
Further, the addition amount of the sulfur dioxide is 60mg/L, the concentration of the sulfur dioxide solution is 6%, the pectinase is methanol precise control enzyme RF, the addition amount of the methanol precise control enzyme RF is 0.02g/Kg, and the concentration of the methanol precise control enzyme RF is 60%.
Further, the activated yeast is configured as follows: preparing a proper amount of 5% sugar solution, heating and maintaining the temperature at 36-40 ℃, respectively melting the yeast, and activating for 15-20min to obtain the activated yeast.
Further, the time for temperature-controlled fermentation in the step (10) is 18-23 days, and the time for stopping fermentation is 25-35 days.
Further, 2g of citric acid per liter is added during the acidity adjustment in the step (12), 40mg/L of sulfur dioxide is supplemented, and the circulation is uniform.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, the fully mature Wushan plums are selected, the automatic positioning and coring equipment is adopted for coring, and forced feeding is carried out to pump the cores into the tank, so that the quality reduction of the wine caused by the introduction of impurities in the early stage of producing the plum liqueur is avoided; according to the method, juice is extracted by combining sugar soaking with mild fermentation at the earlier stage, so that the phenomena of over-dark color, over-heavy taste, strong oxidation taste, poor mouthfeel, poor fruit wine light transmittance and stability, easiness in precipitation, turbidity and the like in the processing and storage processes of the plum fermented wine are avoided, and the quality of the fermented liquid and the quality of the wine are ensured; the method of the invention adds sugar acid water to the pulp after separating the clear juice fermentation liquor for fermentation, and then adopts a kettle-tower combined distiller to distill the pulp into highly distilled wine at one time, thus improving the wine yield and ensuring the quality safety of the wine; the method of the invention adopts a method of stopping fermentation and retaining residual sugar to produce the crisp plum liqueur, thereby improving the quality of the liqueur to a great extent.
Drawings
FIG. 1 is a schematic flow diagram of the process for preparing a crisp plum wine of the present invention.
Detailed Description
In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
The reagents, materials and the like used in the following examples are conventional reagents, materials and the like in the prior art and are commercially available in normal forms unless otherwise specified. Unless otherwise specified, the experimental methods, detection methods, and the like in the following examples are conventional experimental methods, detection methods, and the like in the prior art.
Example 1
A preparation method of a crisp plum wine comprises the following steps with reference to the attached figure 1:
(1) selecting fully mature Prunus wushanensis, removing impurities such as leaves and branches, cleaning fruits by using a surfing foaming type fruit washing machine, lifting and conveying the fruits by using a lifting type conveyor belt, and draining water;
(2) placing the drained crispy plums into an automatic positioning pitting machine for pitting to avoid crushing fruits into pulp, properly extruding and crushing the cored crispy plums by a forced feeding pump, and placing the crushed crispy plums into a tank;
(3) preparing 6% of sulfur dioxide and 10% of pectinase solution, and spraying the solution and the plums into a tank;
firstly, preparing sulfur dioxide and pectinase into a solution with the required concentration, conveying fruit blocks into a tank along with a forced feeding pump, and spraying the fruit blocks into the tank; the adding amount of sulfur dioxide is 60mg/L, the pectinase is methanol precise control enzyme RF, and the adding amount is 0.02 g/Kg;
(4) when the thickness of the canned fruit blocks reaches 50cm, covering a layer of white granulated sugar on the surfaces of the fruit blocks, and increasing the amount of the white granulated sugar covered on the surfaces of the fruit blocks with the continuous increase of the canning amount, covering a layer of white granulated sugar when the canning amount of the fruit blocks accounts for about 80% of the canning capacity, sealing the can and curing, and controlling the adding amount of the total sugar to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) preparing and adding activated yeast after 6 days of sugaring, wherein the activated yeast is ec1118 yeast and Angel aroma-improving yeast, the addition amount of the ec1118 yeast is 0.15g/kg, and the addition amount of the Angel aroma-improving yeast is 0.05 g/kg; preparing a proper amount of 5% sugar solution, heating and maintaining at 36 ℃, respectively melting the yeast, activating for 20min, adding into the tank in the step (4), uniformly stirring, adding into a large tank filled with fruit blocks, and uniformly circulating;
(6) after the large tank is added with activated yeast for enlightening, controlling the temperature to be 20 ℃ for fermentation, performing closed circulation for 2 times every day, and leading out clear juice fermentation liquor after fermentation for 2-3 days;
(7) the clear juice fermentation broth is filled in a tank for temperature-controlled fermentation, and the fermentation temperature is controlled at 18 ℃;
(8) adding sugar acid water with the same amount as that of the clear juice into a large tank for leading out clear juice fermentation liquor, wherein the acid content is 0.6 percent, the sugar content is 15 percent, circulating uniformly, controlling the temperature to ferment at 20 ℃, circulating for 2-3 times every day, fermenting for about 8-11 days, leading out clear wine liquor when the relative density of the juice is reduced to 0.994-0.996, and ending the fermentation;
(9) the obtained clear wine is sealed in a tank, aged and settled, wine lees are separated out after one month, then the clear wine is sealed in a tank and aged for one month, and distillation is carried out after the wine lees are separated. Distilling with a kettle tower distiller by one-time distillation method, removing the wine head and the wine tail, and storing at 70 deg.C; adding a proper amount of waste liquor generated after the sake distillation into the residual wine dregs in the large tank, and distilling twice by using a skin dreg distillation device produced by a Dahan liquor making machinery factory in Anhui to obtain high-degree wine which can be used for preparing skin dreg brandy or used as disinfectant;
(10) fermenting the clear juice fermentation liquor at 18 ℃ under controlled temperature, after 20 days, stopping fermentation by comprehensive technical means of reducing the relative density to 1.025-1.030 and the residual sugar content to about 50g-60g/L, supplementing sulfur dioxide, backfilling highly distilled liquor to improve the alcohol content, adding glue, reducing the temperature and the like. Adding 100mg/L sulfur dioxide into the clear juice fermentation liquor, and uniformly circulating; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-degree distilled liquor with qualified quality after detection, and circulating uniformly, wherein the alcohol content is about 22%; adding 0.6g of bentonite per liter, dissolving bentonite with appropriate amount of warm water to make it absorb water and expand, adding appropriate amount of wine, stirring to obtain suspension, adding into the wine in the tank, circulating uniformly, cooling by a refrigerating system to lower the temperature of the wine to 8 deg.C, circulating in a closed manner for 2-3 times per day, and storing at low temperature after lowering the temperature. The fermentation can be stopped after about one month;
(11) separating the wine liquid which is stopped and settled and separated, adding 40mg/L sulfur dioxide after removing wine mud, circulating uniformly, sealing and ageing at low temperature for 1-2 months;
(12) and (4) further separating the low-temperature aging wine liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity of the product according to the quality requirement of the product. Generally, only the acidity needs to be adjusted, about 2g of citric acid is added per liter during the acidity adjustment, 40mg/L of sulfur dioxide is supplemented, and the circulation is uniform;
(13) cooling the wine liquid to-7 deg.C to-9 deg.C, freezing at low temperature for 5 days, and filtering at low temperature with 0.45 μm cardboard filter;
(14) adding 30mg/L sulfur dioxide in the tank when the temperature of the liquor rises to about 20 ℃ to keep the content of free sulfur dioxide at 30-40mg/L and the total sulfur dioxide content not more than 250mg/L, filtering with a 0.22 mu m domestic nylon membrane, and filling under aseptic condition.
Example 2
A preparation method of a crisp plum wine comprises the following steps with reference to the attached figure 1:
(1) selecting fully mature Prunus wushanensis, removing impurities such as leaves and branches, cleaning fruits by using a surfing foaming type fruit washing machine, lifting and conveying the fruits by using a lifting type conveyor belt, and draining water;
(2) placing the drained crispy plums into an automatic positioning pitting machine for pitting to avoid crushing fruits into pulp, properly extruding and crushing the cored crispy plums by a forced feeding pump, and placing the crushed crispy plums into a tank;
(3) preparing 6% of sulfur dioxide and 10% of pectinase solution, and spraying the solution and the plums into a tank;
firstly, preparing the solution with the required concentration by sulfur dioxide and pectinase, conveying fruit blocks into a tank along with a forced feeding pump, and spraying the fruit blocks into the tank; the adding amount of sulfur dioxide is 60mg/L, the pectinase is methanol precise control enzyme RF, and the adding amount is 0.02 g/Kg;
(4) when the thickness of the canned fruit blocks reaches 50cm, covering a layer of white granulated sugar on the surfaces of the fruit blocks, and increasing the amount of the white granulated sugar covered on the surfaces of the fruit blocks with the continuous increase of the canning amount, covering a layer of white granulated sugar when the canning amount of the fruit blocks accounts for about 80% of the canning capacity, sealing the can and curing, and controlling the adding amount of the total sugar to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) preparing and adding activated yeast after 6 days of sugaring, wherein the activated yeast is ec1118 yeast and Angel aroma-improving yeast, the addition amount of the ec1118 yeast is 0.15g/kg, and the addition amount of the Angel aroma-improving yeast is 0.05 g/kg; preparing a proper amount of 5% sugar solution, heating and maintaining at 38 deg.C, respectively melting yeast, activating for 18min, adding into the tank in step (4), stirring, adding into the tank containing fruit pieces, and circulating uniformly;
(6) adding activated yeast into the tank, fermenting at 19 deg.C for 2 times per day, and fermenting for 2-3 days to obtain clear juice fermentation liquid;
(7) the clear juice fermentation broth is filled in a tank for temperature-controlled fermentation, and the fermentation temperature is controlled at 15 ℃;
(8) adding sugar acid water with the same amount as that of the clear juice in a large tank for leading out the clear juice fermentation liquid, wherein the acid content is 0.6 percent, the sugar content is 15 percent, uniformly circulating, controlling the temperature to be 19 ℃ for fermentation, circulating for 2-3 times every day for about 8-11 days, leading out the clear wine liquid when the relative density of the juice is reduced to 0.994-0.996, and ending the fermentation;
(9) the obtained clear wine is sealed in a tank, aged and settled, after one month, the wine mud is separated out, and then the clear wine is sealed in a tank and aged for one month, and after the wine mud is separated, the clear wine is distilled. Distilling with a kettle tower distiller by one-time distillation method, removing the wine head and the wine tail, and storing at 68 deg.C; adding a proper amount of waste liquor generated after the sake distillation into the residual wine dregs in the large tank, and distilling twice by using a skin dreg distillation device produced by a Dahan liquor making machinery factory in Anhui to obtain high-degree wine which can be used for preparing skin dreg brandy or used as disinfectant;
(10) fermenting the clear juice fermentation liquor at 15-18 deg.C, after 20 days, reducing the relative density of the fermentation liquor to about 1-1.025, the residual sugar content to about 50-60 g/L, supplementing sulfur dioxide, backfilling highly distilled liquor to improve alcohol content, adding gum, cooling, and stopping fermentation. Adding 100mg/L sulfur dioxide into the clear juice fermentation liquor, and uniformly circulating; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-degree distilled liquor with qualified quality after detection, and circulating uniformly, wherein the alcohol content is about 22 degrees; adding 0.6g of bentonite per liter, dissolving bentonite with appropriate amount of warm water to make it absorb water and expand, adding appropriate amount of wine, stirring to obtain suspension, adding into the wine in the tank, circulating uniformly, cooling by a refrigerating system to 5 deg.C, performing closed circulation for 2-3 times per day, and storing at low temperature under sealed condition. The fermentation can be stopped after about one month;
(11) separating the wine liquid which stops fermentation and is settled and separated, adding 40mg/L sulfur dioxide after removing wine mud, circulating uniformly, sealing and ageing at low temperature for 1-2 months;
(12) and (4) further separating the low-temperature aging wine liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity of the product according to the quality requirement of the product. Generally, only the acidity needs to be adjusted, about 2g of citric acid is added per liter during the acidity adjustment, 40mg/L of sulfur dioxide is supplemented, and the circulation is uniform;
(13) cooling the wine liquid to-7 deg.C to-9 deg.C, freezing at low temperature for 5 days, and filtering at low temperature with 0.45 μm cardboard filter;
(14) adding 30mg/L sulfur dioxide in the tank when the temperature of the liquor rises to about 20 ℃ to keep the content of free sulfur dioxide at 30-40mg/L and the total sulfur dioxide content not more than 250mg/L, filtering with a 0.22 mu m domestic nylon membrane, and filling under aseptic condition.
Example 3
A preparation method of a crisp plum wine comprises the following steps with reference to the attached figure 1:
(1) selecting fully mature Prunus wushanensis, removing impurities such as leaves and branches, cleaning fruits by using a surfing foaming type fruit washing machine, lifting and conveying the fruits by using a lifting type conveyor belt, and draining water;
(2) placing the drained crispy plums into an automatic positioning pitting machine for pitting to avoid crushing fruits into pulp, properly extruding and crushing the cored crispy plums by a forced feeding pump, and placing the crushed crispy plums into a tank;
(3) preparing 6% of sulfur dioxide and 10% of pectinase solution, and spraying the solution and the plums into a tank;
firstly, preparing sulfur dioxide and pectinase into a solution with the required concentration, conveying fruit blocks into a tank along with a forced feeding pump, and spraying the fruit blocks into the tank; the adding amount of sulfur dioxide is 60mg/L, the pectinase is methanol precise control enzyme RF, and the adding amount is 0.02 g/Kg;
(4) when the thickness of the canned fruit blocks reaches 50cm, covering a layer of white granulated sugar on the surfaces of the fruit blocks, and increasing the amount of the white granulated sugar covered on the surfaces of the fruit blocks with the continuous increase of the canning amount, covering a layer of white granulated sugar when the canning amount of the fruit blocks accounts for about 80% of the canning capacity, sealing the can and curing, and controlling the adding amount of the total sugar to be about 18%. Sealing the cans, sugaring for 3 days, and then performing closed circulation once a day;
(5) preparing and adding activated yeast after 6 days of sugaring, wherein the activated yeast is ec1118 yeast and Angel aroma-improving yeast, the addition amount of the ec1118 yeast is 0.15g/kg, and the addition amount of the Angel aroma-improving yeast is 0.05 g/kg; preparing a proper amount of 5% sugar solution, heating to maintain at 40 deg.C, respectively melting yeast, activating for 15min, adding into the tank of step (4), stirring, adding into a large tank containing fruit pieces, and circulating uniformly;
(6) fermenting at 18 deg.C under sealed condition for 2 times per day for 2-3 days, and collecting the clear juice fermentation liquid;
(7) the clear juice fermentation broth is filled in a tank for temperature-controlled fermentation, and the fermentation temperature is controlled at 17 ℃;
(8) adding sugar acid water with the same amount as that of the clear juice in a large tank for leading out the clear juice fermentation liquid, wherein the acid content is 0.6 percent, the sugar content is 15 percent, uniformly circulating, controlling the temperature to be 18 ℃ for fermentation, circulating for 2-3 times every day for about 8-11 days, leading out the clear wine liquid when the relative density of the juice is reduced to 0.994-0.996, and ending the fermentation;
(9) the obtained clear wine is sealed in a tank, aged and settled, after one month, the wine mud is separated out, and then the clear wine is sealed in a tank and aged for one month, and after the wine mud is separated, the clear wine is distilled. Distilling with a kettle tower distiller by one-time distillation method, removing the wine head and the wine tail, and storing at 72 deg.C; adding a proper amount of waste liquor generated after the sake distillation into the residual wine dregs in the large tank, and distilling twice by using a peel dreg distillation device produced by a Dahan liquor making machinery factory in Anhui to obtain high-degree wine, wherein the high-degree wine can be used for preparing peel dreg brandy or used as disinfectant;
(10) fermenting the clear juice fermentation liquor at 16 ℃ under controlled temperature, after 20 days, stopping fermentation by comprehensive technical means of adding sulfur dioxide, backfilling highly distilled liquor to improve alcohol content, adding glue, cooling and the like when the relative density of the fermentation liquor is reduced to 1.030-1.05 and the residual sugar content is about 50g-60 g/L. Adding 100mg/L sulfur dioxide into the clear juice fermentation liquor, and uniformly circulating; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-degree distilled liquor with qualified quality after detection, and circulating uniformly, wherein the alcohol content is about 20%; adding 0.6g bentonite per liter, dissolving bentonite with appropriate amount of warm water to make it absorb water and expand, adding appropriate amount of wine, stirring to obtain suspension, adding into the wine in tank, circulating uniformly, cooling by refrigerating system to 7 deg.C, performing closed circulation for 2-3 times per day, lowering temperature, sealing, and storing at low temperature. Fermentation can be stopped after about one month;
(11) separating the wine liquid which is stopped and settled and separated, adding 40mg/L sulfur dioxide after removing wine mud, circulating uniformly, sealing and ageing at low temperature for 1-2 months;
(12) and (4) further separating the low-temperature aging wine liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity of the product according to the quality requirement of the product. Generally, only the acidity needs to be adjusted, about 2g of citric acid is added per liter during the adjustment of the acidity, 40mg/L of sulfur dioxide is supplemented, and the circulation is uniform;
(13) cooling the wine liquid to-7 deg.C to-9 deg.C, freezing at low temperature for 5 days, and filtering at low temperature with 0.45 μm cardboard filter;
(14) adding 30mg/L sulfur dioxide in the tank when the temperature of the liquor rises to about 20 ℃ to keep the content of free sulfur dioxide at 30-40mg/L and the total sulfur dioxide content not more than 250mg/L, filtering with a 0.22 mu m domestic nylon membrane, and filling under aseptic condition.
In order to verify that the crisp plum wine produced by the method meets the standard of fruit wine, the wine produced in the examples 1-3 is randomly extracted for detection, and various standard indexes are shown in tables 1 and 2.
TABLE 1 sensory indices
TABLE 2 physical and chemical indexes
The detection items of the finished wine are respectively sensory requirements and physicochemical sanitary requirements. Wherein the sensory test is performed according to GB/T15038, alcohol content, total sugar, volatile acid and dry extract of physicochemical hygiene test are performed according to GB/T15038 method, and the measurement of total sulfur dioxide is performed according to GB/T5009.34 method; the results are shown in Table 3.
TABLE 3
According to the method, the crisp plum is subjected to denucleation by using an automatic positioning denucleation device, and is pumped into the tank through a forced screw feeding pump, and the clear juice is guided out for temperature-controlled fermentation after low-temperature sugar soaking in the tank is appropriately fermented, so that the phenomena of color change, taste change, precipitation, turbidity and the like caused by mixing of a large amount of pulp and fruit residue particles during the conventional processing of the crisp plum wine are solved due to high clarity of sugar soaking liquid; adding a proper amount of sugar acid water into fruit residues in a tank, performing temperature-controlled fermentation, juicing and distillation to obtain a distilled plum wine, timely adding the distilled plum wine into the temperature-controlled fermentation clear juice to improve the alcohol content to 20 degrees, simultaneously adding a proper amount of potassium metabisulfite, combining with glue addition and temperature reduction to stop fermentation, and retaining part of residual sugar, namely improving the utilization rate of the fruit residues, ensuring the quality of the distilled wine, increasing the alcohol content of the fermented plum, avoiding the influence of high-temperature sterilization on compounds such as Vc, flavonoids and the like, and ensuring the quality and typicality of the plum wine. The produced crisp plum wine is clear and transparent, has strong light transmittance and bright and stable color, does not contain other impurities such as pulp, pomace and the like, suspended matters and precipitates, has qualified methanol content, does not have the phenomena of oxidative discoloration, smell change, precipitation and turbidity after processing and long-time storage, and has the typicality of the crisp plum fermented wine. The liqueur is high in nutritive value, strong in health care function and different from other fruit liqueurs, and is a table wine suitable for many consumers.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation method of a crisp plum liqueur is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fully-ripe crispy plums, cleaning the fruits by using a fruit cleaning machine, conveying the fruits by using a lifting type conveyor belt, and draining;
(2) placing the drained crispy plums into an automatic positioning pitting machine for pitting, properly extruding and crushing the cored crispy plums by a forced feeding pump, and placing the crushed crispy plums into a tank;
(3) preparing sulfur dioxide and pectinase solution with certain concentration, and spraying the solution and the prunus salicina into a tank;
(4) covering a layer of white granulated sugar when the fruit blocks in the tank are increased by 50cm every time, covering a layer of white granulated sugar when the fruit blocks in the tank account for about 80% of the capacity of the tank, sealing the tank for sugaring, wherein the addition amount of the white granulated sugar is 16% -19%, and performing closed circulation after 3 days of the tank-sealed sugaring, wherein the circulation is performed once every day;
(5) adding activated yeast into the tank in the step (4) after 6 days of sugaring, and uniformly stirring, wherein the activated yeast is ec1118 yeast and Angel flavor-enhancing yeast, the addition amount of the ec1118 yeast is 0.15g/kg, and the addition amount of the Angel flavor-enhancing yeast is 0.05 g/kg;
(6) adding activated yeast, fermenting at 18-20 deg.C for 2 times per day, and fermenting for 2-3 days to obtain clear juice fermentation liquid;
(7) the clear juice fermentation broth is full of the tank and is fermented at a controlled temperature, and the fermentation temperature is 15-18 ℃;
(8) adding sugar acid water with the same amount as that of the clear juice into a tank from which the clear juice fermentation liquid is derived, wherein the acid content is 0.6 percent and the sugar content is 15 percent, uniformly circulating, controlling the temperature to be 18-20 ℃ for fermentation, circulating for 2-3 times every day, fermenting for 8-11 days until the relative density of the juice is reduced to 0.994-0.996, and deriving clear wine liquid, and ending the fermentation;
(9) filling the guided clear wine in a tank, sealing, ageing and settling, separating wine mud after one month, filling the tank, sealing and ageing for one month, distilling after separating the wine mud, distilling by adopting a kettle tower type distiller in a primary distillation mode, removing the foreshot and the feints of the wine, and storing the average wine degree of the wine core at 68-72 ℃ for later use;
(10) fermenting the clear juice fermentation liquor at 15-18 deg.C until the density is reduced to 1-1.05 and the residual sugar content is about 50-60 g/L, supplementing sulfur dioxide, backfilling highly distilled liquor, adding gum, cooling, etc. to stop the fermentation; adding 100mg/L of sulfur oxide into the clear juice fermentation liquor, and circulating uniformly; measuring the alcohol content of the clear juice fermentation liquor, backfilling high-degree distilled liquor with qualified quality, adjusting the alcohol content to be about 20%, and circulating uniformly; adding 0.6g of bentonite dissolved by warm water into each liter, adding an appropriate amount of wine liquid, stirring to form a suspension, adding the suspension into the wine liquid in the tank, uniformly circulating, reducing the temperature of the wine liquid to 5-8 ℃ by a refrigeration system, performing closed circulation for 2-3 times every day when the temperature is reduced in the early stage, sealing and storing at low temperature after the temperature is reduced until the fermentation is stopped;
(11) separating the fermented liquor, removing wine lees, adding 40mg/L sulfur dioxide, circulating uniformly, sealing and ageing at low temperature for 1-2 months;
(12) further separating the low-temperature aged wine liquid obtained in the step (11), and adjusting the alcohol content, sugar content and acidity;
(13) cooling the blended and coarsely filtered liquor to-7 deg.C to-9 deg.C, freezing at low temperature for 5 days, and filtering with 0.45 μm paperboard filter at low temperature;
(14) adding 30mg/L sulfur dioxide in the tank when the temperature of the liquor rises to about 20 ℃ to keep the content of free sulfur dioxide at 30-40mg/L and the total content of sulfur dioxide not more than 250mg/L, filtering with a 0.22 mu m domestic nylon membrane, and filling under aseptic condition.
2. The method for preparing a prunus salicina wine as claimed in claim 1, which is characterized in that: the Prunus wushanensis is Prunus wushanensis.
3. The method for preparing a prunus salicina wine according to claim 1, which is characterized in that: the fruit washing machine is a surfing foaming type fruit washing machine.
4. The method for preparing a prunus salicina wine as claimed in claim 1, which is characterized in that: the additive amount of the sulfur dioxide is 60mg/L, the concentration of the sulfur dioxide solution is 6%, the pectinase is methanol precise control enzyme RF, the additive amount of the methanol precise control enzyme RF is 0.02g/Kg, and the concentration of the methanol precise control enzyme RF is 60%.
5. The method for preparing a prunus salicina wine as claimed in claim 1, which is characterized in that: the activated yeast is prepared in the following way: preparing appropriate amount of 5% sugar solution, heating to 36-40 deg.C, melting the yeast respectively, and activating for 15-20min to obtain activated yeast.
6. The method for preparing a prunus salicina wine as claimed in claim 1, which is characterized in that: the time for controlling the temperature and fermenting in the step (10) is 18-23 days, and the time for stopping the fermentation is 25-35 days.
7. The method for preparing a prunus salicina wine as claimed in claim 1, which is characterized in that: and (3) adding 2g of citric acid per liter during the acidity adjustment in the step (12), supplementing 40mg/L of sulfur dioxide, and uniformly circulating.
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| CN104099219A (en) * | 2014-08-06 | 2014-10-15 | 利光辉 | Process for making red bayberry wine |
| CN107151609A (en) * | 2017-07-21 | 2017-09-12 | 万源市大面山酒业有限公司 | A kind of production technology of the blue or green crisp Lee's wine of mechanism fermentation |
| CN110684624A (en) * | 2018-07-04 | 2020-01-14 | 贵州绿色山水农业科技发展有限公司 | Preparation method of high-end plum brewed wine and distilled wine thereof |
| CN111944647A (en) * | 2020-09-21 | 2020-11-17 | 温州市璋川农副产品专业合作社 | Preparation method of red bayberry wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099219A (en) * | 2014-08-06 | 2014-10-15 | 利光辉 | Process for making red bayberry wine |
| CN107151609A (en) * | 2017-07-21 | 2017-09-12 | 万源市大面山酒业有限公司 | A kind of production technology of the blue or green crisp Lee's wine of mechanism fermentation |
| CN110684624A (en) * | 2018-07-04 | 2020-01-14 | 贵州绿色山水农业科技发展有限公司 | Preparation method of high-end plum brewed wine and distilled wine thereof |
| CN111944647A (en) * | 2020-09-21 | 2020-11-17 | 温州市璋川农副产品专业合作社 | Preparation method of red bayberry wine |
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