CN1246445C - Production process of Yangtao wine - Google Patents
Production process of Yangtao wine Download PDFInfo
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- CN1246445C CN1246445C CN 02114408 CN02114408A CN1246445C CN 1246445 C CN1246445 C CN 1246445C CN 02114408 CN02114408 CN 02114408 CN 02114408 A CN02114408 A CN 02114408A CN 1246445 C CN1246445 C CN 1246445C
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Abstract
The present invention relates to a preparation technique for wine containing Chinese gooseberries. The present invention is characterized in that The fruit wine of the present invention is fermented with fruit jam and brewed, the step of extracting juice is not needed, and the materials are pulverized and then directly fermented; the fermentation is carried out at a temperature of 20 to 30 DEG C, the original color and nutrients of fruit are not damaged, the wine fragrance is added, and the fermentation time is short and is only from 5 days to 7 days. The preparation technique has the function of saving energy, the fermentation is carried out at a temperature of 20 to 30 DEG C, and the energy is saved; the brewing period is only from 5 days to 7 days, the time is saved, and compared with traditional technology, the work efficiency is increased by 60 times.
Description
Affiliated field: the preparation technology who the present invention relates to a kind of Yangtao wine.
Background technology: in the brewing process of fruit wine, no matter be old technology or novel process, all be to carry out fermented soy with fruit juice, therefore total bound operation of squeezing the juice together wherein, the operation process of squeezing the juice at Yangtao wine is: first fragmentation adds the quick decompose pectin of pectin again, keep after 3 hours, heat and to 80 degree, just can squeeze the juice, because the Kiwifruit sugar degree after pulverizing is very high, glue juice is very big, so must heat when squeezing the juice to more than 80 degree, make kiwi fruit meter color become brown so on the one hand, high temperature makes the nutrition of Kiwifruit itself be damaged again, and great changes will take place for mouthfeel, and fruit juice quality before not entering fermentation is degenerated; Do not reach the specification of quality of the QB-T2027-94 of China China National Light Industrial Products Department.And the used processing unit complex structure of squeezing the juice, the production cost height.
Invention meat holds: the preparation technology who the purpose of this invention is to provide a kind of Yangtao wine of the operation of need not squeezing the juice, and there is not a pyroprocessing, so that it is rotten to make that the Yangtao wine of manufacturing is nutritious, color is yellowish, fruit juice is not easy to degenerate, product can reach the specification of quality of the QB-T2027-94 of China China National Light Industrial Products Department.
The object of the present invention is achieved like this, and the preparation process of Yangtao wine is made up of following technology:
1, selects materials: sophisticated bright Kiwifruit was placed on indoor keeping 3-5 days, allows the saccharification of feeling like jelly of xylocarp, manually screen then, take down the fruit of rotting, the source material of good Kiwifruit as the processing Yangtao wine;
2, cleaning and sterilization: good Kiwifruit is cleaned through vibration, Kiwifruit surface fine hair and booty is washed, carry out germicidal treatment at normal temperatures with 3 ‰ sulfurous acid then, wait 3-5 minute after again with clear water cleaning one time;
3, fragmentation: cleaned Kiwifruit fragmentation is packed in the nontoxic aseptic container;
4, fermentation;
5, coarse filtration;
6, ageing: be anti-oxidation, put a little some sanitas for the upper layer of wine, but can not surpass 3/1000ths;
7, ultra-violet sterilization: get supernatant liquor and filter,, carry out can then with ultra-violet sterilization twice with fabric filter.
Described fermenting process was: 20-30 degree controllable temperature bottom fermentation 5-7 days, when beginning to ferment, with the proving room preheating temperature to the 20-30 degree, with brewer yeast and saccharifying enzyme add according to quantity stir in the jam even, add 0.15 jin, a traditional unit of weight of brewer yeast in per hundred jin of jam, add 0.35 jin, a traditional unit of weight in saccharifying enzyme, first day and second day open-ended stirred once in per two to three hours; Sealed in the 3rd day, and carried out simultaneously because of saccharification and wineization in the meantime, mature wine obviously separated automatically with pomace in the 6th day.
Described leavening temperature: proving room temperature optimum control was at the 25-28 degree in second day; Can be controlled to the 20-25 degree on the 3rd day; Fourth, fifth, can remain on the 20-22 degree in six days.
Characteristics of the present invention are:
1, because the brewing process of fruit wine of the present invention uses the jam fermented soy, so do not need to squeeze the juice, directly enter fermentation after the fragmentation, fermenting process is to carry out under the 20-30 degree, so neither damage original color and luster of fruit and the fragrance that nutrition has increased wine again, fermentation time is short, has only five to seven days.
2, save the energy,, saved the energy at the temperature bottom fermentations of 20 degree-30 degree, and the phase of brewageing have only five to seven days, saved the time, improve 60 times than traditional technology work efficiency.
3, cost is low, because good from the original process to the ageing, need only the wheat harvesting period time, and therefore can economize on the use of funds greatly, and the simple cost of equipment is low.
Embodiment: the Yangtao wine technological process of production is described further below by embodiment.
1, selects materials: sophisticated 100 jin of bright Kiwifruits are placed on indoor keeping 4 days, allow the saccharification of feeling like jelly of xylocarp, be convenient to broken like this and improve the sugar degree of fruit, manually screen then, take down the fruit of rotting, the source material of good Kiwifruit as the processing Yangtao wine;
2, cleaning and sterilization: good Kiwifruit is cleaned through vibration, Kiwifruit surface fine hair and booty is washed, carry out germicidal treatment at normal temperatures with 3 ‰ sulfurous acid then, wait 4 minutes after again with clear water cleaning one time;
3, fragmentation:, pack in the nontoxic aseptic container with the pulverizer fragmentation with cleaned Kiwifruit;
4, fermentation: proving room preheating temperature to 25 is spent, with brewer yeast and saccharifying enzyme add according to quantity stir in the jam even, in jam, add 0.15 jin, a traditional unit of weight of brewer yeast, add 0.35 jin, a traditional unit of weight in saccharifying enzyme, first day and second day open-ended, stirred in per two hours once,, need a large amount of oxygen because of last, two days yeast and saccharifying enzyme activate breeding in a large number; The 3rd day temperature drops to 22 degree and seals, and carries out simultaneously because of saccharification and wineization in the meantime, and the taste of the 3rd day wine clearly snuffs, so will seal, temperature remained on 20 degree in fourth, fifth, six day, and mature wine obviously separated automatically with pomace in the 6th day.
5, coarse filtration:
6, ageing: be anti-oxidation, put 2/1000ths sanitass for the upper layer of wine.
7, ultra-violet sterilization: after getting top clear liquid and filtering,, carry out can then with ultra-violet sterilization twice with fabric filter.
Yangtao wine includes the multivitamin and the mineral substance composition of needed by human body, has effects such as promoting blood circulation and removing blood stasis, Shujin pain relieving, beauty treatment body-building, and long-term drinking can strengthen immune function of human body, function of anti-cancer and cancer prevention.
Claims (2)
1, the preparation technology of Yangtao wine, its step comprise in the following order and carrying out:
(1) selects materials: sophisticated bright Kiwifruit was placed on indoor keeping 3-5 days, allows the saccharification of feeling like jelly of xylocarp, manually screen then, take down the fruit of rotting, the source material of good Kiwifruit as the processing Yangtao wine;
(2) cleaning and sterilization: good Kiwifruit is cleaned through vibration, Kiwifruit surface fine hair and booty is washed, carry out germicidal treatment at normal temperatures with 3 ‰ sulfurous acid then, wait 3-5 minute after again with clear water cleaning one time;
(3) fragmentation: cleaned Kiwifruit fragmentation is packed in the nontoxic aseptic container;
(4) fermentation; 20-30 degree controllable temperature bottom fermentation 5-7 days, when beginning to ferment, with the proving room preheating temperature to the 20-30 degree, with brewer yeast and saccharifying enzyme add according to quantity stir in the jam even, add 0.15 jin, a traditional unit of weight of brewer yeast in per hundred jin of jam, add 0.35 jin, a traditional unit of weight in saccharifying enzyme, first day and second day open-ended stirred once in per two to three hours; Sealed in the 3rd day, and transformed simultaneously because of saccharification and wineization in the meantime, mature wine obviously separated automatically with pomace in the 6th day;
(5) coarse filtration;
(6) ageing: be anti-oxidation, put a little some sanitas for the upper layer of wine, but can not surpass 3/1000ths;
(7) ultra-violet sterilization: get supernatant liquor and filter,, carry out can then with ultra-violet sterilization twice with fabric filter.
2, the preparation technology of Yangtao wine according to claim 1 is characterized in that: temperature remains on the 25-28 degree during fermentation in second day of described leavening temperature; Be controlled at the 20-25 degree on the 3rd day; Fourth, fifth, remained on the 20-22 degree in six days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02114408 CN1246445C (en) | 2002-01-10 | 2002-01-10 | Production process of Yangtao wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02114408 CN1246445C (en) | 2002-01-10 | 2002-01-10 | Production process of Yangtao wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1432642A CN1432642A (en) | 2003-07-30 |
| CN1246445C true CN1246445C (en) | 2006-03-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 02114408 Expired - Fee Related CN1246445C (en) | 2002-01-10 | 2002-01-10 | Production process of Yangtao wine |
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| CN (1) | CN1246445C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100336895C (en) * | 2005-09-23 | 2007-09-12 | 陕西师范大学 | Double-microzyme secondary fermentation process for preparing Chinese goosebeery low-alcohol drink |
| CN101126055B (en) * | 2007-08-17 | 2011-08-31 | 叶渠谷 | Dried Chinese gooseberry wine brewing technique and dried Chinese gooseberry wine thereof |
| CN102002456B (en) * | 2010-11-23 | 2012-11-28 | 张德高 | Chinese gooseberry fruit wine and brewing method thereof |
| CN102161957B (en) * | 2011-03-04 | 2012-10-31 | 沈阳农业大学 | Fermentation method of fruit wine of actinidia arguta |
| CN102776097A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Wild kiwifruit wine and method for brewing same |
| CN102787052A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业（集团）公司 | Production method of Peteguo wine |
| CN103173311A (en) * | 2012-11-14 | 2013-06-26 | 潘海燕 | Home kiwi fruit wine brewing technology |
| CN103589575B (en) * | 2013-11-27 | 2015-05-13 | 神农架绿源天然食品有限责任公司 | Sweet kiwi fruit wine and brewing method thereof |
| CN104140910A (en) * | 2014-07-24 | 2014-11-12 | 王常辉 | Brewing method for dry kiwi fruit wine |
| CN104560506A (en) * | 2014-12-05 | 2015-04-29 | 安徽箐箐生态食品开发有限公司 | Preparation method of peel-bearing kiwi fruit wine |
| CN104479961A (en) * | 2014-12-29 | 2015-04-01 | 成都市真阳子生物科技有限公司 | Preparation method of kiwi fruit wine |
| CN104804944B (en) * | 2015-05-26 | 2017-04-19 | 中国农业科学院特产研究所 | Kiwiberry fermented wine and preparation method thereof |
| CN104987992A (en) * | 2015-08-05 | 2015-10-21 | 贵州大学 | Kiwi fruit brewed wine and preparation method thereof |
| CN105331481B (en) * | 2015-10-20 | 2018-12-14 | 李劲松 | The brewing method of Rosa roxburghii Tratt fruit wine |
| CN106434119A (en) * | 2016-10-13 | 2017-02-22 | 张家界长生源红心猕猴桃产品开发有限公司 | Red-heart kiwi fruit wine and preparation method thereof |
| CN107080122B (en) * | 2017-05-24 | 2021-02-26 | 贵州修文瑞源酒庄有限公司 | Kiwi fruit deep processing method and prepared kiwi fruit wine |
| CN108165446A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of preparation method of Yangtao wine |
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2002
- 2002-01-10 CN CN 02114408 patent/CN1246445C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
| CN103773651B (en) * | 2014-01-13 | 2016-02-10 | 陕西科技大学 | A kind of dry type Yangtao wine and preparation method thereof |
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| Publication number | Publication date |
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| CN1432642A (en) | 2003-07-30 |
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