CN1334329A - Shatian Pomelo wine and its preparing process - Google Patents

Abstract

The invention belongs to the technical field of fruit wine processing, and in particular relates to the invention of producing Shatian pomelo wine by using Shatian pomelo as a raw material and its processing technology. It is characterized in that the pomelo peel is soaked in edible alcohol to prepare soaking liquid, the pomelo peel distillate is prepared by distillation, and the two liquids are mixed to prepare flavored wine. The pomelo juice was inoculated with yeast and fermented, and then blended, aged and filtered to make Shatian pomelo wine with unique flavor. Compared with the prior art, the invention has simple process, complete system and high efficiency of fruit comprehensive utilization.

Description

A kind of Shatian pomelo wine and its processing technology

The invention belongs to the technical field of fruit wine processing, and in particular relates to the production of Shatian pomelo wine series and its processing technology by applying a fermentation method combined with soaking and distillation methods.

Pomelo belongs to Rutaceae, Citrus subfamily, and is an evergreen fruit tree widely cultivated in southern provinces of my country. There are many varieties of pomelo, such as Shatian pomelo, Guanxi honey pomelo, Jinxiang pomelo, Sichuan Liangshan pomelo, and Zhejiang Pingyang Sijipo pomelo. The most famous variety is Shatian pomelo. This variety has a large cultivation area in my country and has good quality, but it is not resistant to storage. , Improper storage can easily cause desertification of the juice sac and seriously affect its commodity value.

Shatian pomelo fruit contains sugar 15g/100ml juice, citric acid 0.3-1.5g/100ml, vitamin C 35-200ml/100ml, in addition, it is also rich in vitamin B1, vitamin B2, vitamin P, carotene, calcium, iron, magnesium Potassium, sodium, higher alcohols, aldehydes, ketones, volatile organic acids and terpenes, pomelo peel contains citral, flavonoid glycosides, naringin, neohesperidin, citrusin, etc. It has the functions of drying dampness and eliminating phlegm, relieving cough and relieving asthma, regulating qi, invigorating stomach and eliminating food, strengthening capillaries, and preventing vascular embrittlement or rupture.

At present, the consumption of pomelo at home and abroad is mainly fresh food. Some countries use a variety of pomelo such as grapefruit to process juice, or extract essential oil, pectin, pigment, naringin (neonaringin dihydro chalcone), and some make products such as feed powder or feed granules from pomelo skin dregs (see "Promaculture" Southern Edition, China Agricultural Press, revised edition, 1990).

Before the present invention is made, the production of fruit wine basically continues to use traditional fruit juice, natural fermentation adds edible alcohol to supplement alcohol, processes such as sugar adjustment, acid adjustment and flavoring, artificial blending is carried out as edible fruit wine (also known as edible fruit wine) after aging. Therefore, the utilization rate of the fruit is not high, and the fruit aroma and local flavor are not prominent, and some fruit wines also have their unique bitterness and astringency (such as grapefruit).

The purpose of the present invention is to utilize the compound microbial multi-stage fermentation process method to brew pomelo wine, to improve the local flavor of fruit wine and the effect of comprehensive utilization

The present invention is realized through the following technical solutions:

A kind of wine with Shatian pomelo as raw material, which is prepared by soaking pomelo peel with edible alcohol, distilled pomelo peel distillate prepared by distillation, flavored wine prepared by mixing the above soaking liquid and distillate, and pomelo peel meat The seasoning wine fermented by squeezing the juice is processed into Shatian pomelo wine through blending, aging and filtration. The wine is made according to the following formula:

By weight: 5L of flavored wine, 1.5L of flavored wine, 50-100 grams of β-cyclodextrin, 3.5L of syrup, and the rest is base wine.

In the invention, Shatian pomelo wines with different alcohols are produced by fermenting, immersing and distilling the Shatian pomelo (other types of pomelo are also acceptable).

A processing technology of Shatian pomelo wine, the steps comprising:

1) Choose Shatian pomelo that is complete, not moldy and spoiled, and has a good freshness, and store the skin and meat separately;

2) Processing of pomelo peel: first remove the pomelo peel (pectin part) with a fruit knife, rinse it with tap water, and dry it for later use;

3) Processing of pomelo meat: put the pomelo meat in a press to squeeze the juice for the first time, then soak the pomelo meat dregs with 5% ethanol solution according to pomelo meat: ethanol 1:1 for several hours (2-3 hours in summer and autumn, 8-12 hours in spring and winter), squeeze the juice to get the second juice. The first and second juices are mixed for fermentation.

4) adding powdered activated carbon in an amount of 0.1-0.3% by weight percentage, and adding potassium permanganate in an amount of one millionth to treat the edible alcohol. First, dissolve potassium permanganate in water, and then stir while adding. After 24 hours, powdered activated carbon was added and stirred while adding. Stir once every 4-6 hours, after stirring 4 times, let stand for 72 hours and filter for later use.

5) Soaking of pomelo peel: take the processed alcohol and dilute it to 9-12 degrees with distilled water or pure water, add 6% of the weight of pomelo peel and soak for 20-24 hours, then immediately filter the soaking solution for later use. Then soak with the same volume of 9-12 degree alcohol for another 20-24 hours, filter the soaking solution immediately, and mix it with the first soaking solution evenly for later use. The pomelo peels are concentrated and distilled to recover alcohol (50 degrees). The recovered alcohol is placed in the filtered soaking liquid and mixed to obtain the flavored wine for later use.

6) Fermentation of pomelo gravy: put the pomelo gravy that has been squeezed into a fermenter immediately, add sucrose syrup according to 16% of the fermentation degree weight, and then weigh wine active dry yeast according to 0.1-0.3% of the total weight of the fermentation liquid (The active dry yeast can be purchased from the market), first use 2-2.5% sugar solution, activate it at 35-37°C for 30 minutes, then pour the dry yeast solution into the fermenter and add it while stirring, and ferment for 7 days After the fermentation is completely terminated, check the alcohol content, residual sugar content, acidity, and make original records. Filter and transfer to the aging tank for post-fermentation (7 days in summer and autumn, 10-15 days in spring and winter), and then get seasoning wine for later use.

7) Blending: Add 50% of flavored wine, 15% of flavored wine, and 0.5-1.0% (50-100 grams) of bittering agent (β-cyclodextrin) by weight percentage for blending. Then the blended wine is filtered and aged in aging tanks for 60-90 days.

8) Filtration: Filtration of fermented wine and seasoning wine is coarse filtration, and filtration of semi-finished wine is fine filtration.

9) The ratio of diatomite for coarse filtration: coarse soil for fermented wine: fine soil = 2:1, coarse soil for flavored wine: fine soil = 1:1, and the total amount of soil used for the horizontal filter is about 1.5kg.

10) Pre-coating: pump the wine liquid to be filtered into the soil container, and the capacity of the soil container is 150-200kg for a diatomaceous earth machine. First add coarse soil, stir evenly, and circulate the machine for 5 minutes, then add fine soil to the soil container, keep circulating for about 10 minutes, confirm that there is no sediment, suspended matter in the filtrate, and it is clear and transparent to filter the raw wine.

11) Do not stop the machine during the pre-coating and filtering process, otherwise the cycle must be stable for more than 5 minutes. After confirming that the wine in the filter window becomes transparent, the filter can be performed. The conversion during the pre-coating and filtering process can be done through the pump inlet and filter outlet. Tee to complete.

12) The filtered liquor should be clear and transparent without sediment or suspended matter.

13) Adjustment of chromaticity, in the initial stage of filtration, it can be circulated in the blending tank, and at the same time, take a wine sample on the filter and compare it with the standard color, if it does not meet the standard, it needs to be adjusted to pass.

14) The filtered wine is pumped into the aging tank for aging. The aging period is 60 days, and the container is required to be well sealed.

15) Clarification treatment: clarification treatment must be carried out within 7-10 days of the aging period. The specific method and requirements are as follows: add 50 eggs per ton of raw wine to completely beat the egg white into foam, and then circulate or stir the aged wine. In case of adding to the wine, make it fully mixed with the wine liquid, and settle naturally. It is strictly forbidden to stir the processed liquor again.

16) Prediction of semi-finished products. The aging wine should be sampled and inspected 1-3 days before the end of aging. The items are the alcohol content and the tasting opinions of the technical department. Only after passing the appraisal can the next process be entered.

17) Fine filtration The clarified liquor above the separation layer of the aging tank is pumped into the filter for filtration, and the precipitated liquor below the separation layer must not be mixed in. The ratio of diatomite during fine filtration is: coarse soil: fine soil = 1:1, the total amount of soil used for the horizontal filter is 2kg, and the requirements for adding soil are the same as step ⑩. The finely filtered wine should be clear and transparent.

Effect of the present invention compared with prior art:

1. The pomelo wine product of the present invention has outstanding pomelo flavor, no inherent bitterness and astringency of pomelo, and good palatability.

2. The process of the present invention combines the modern fermentation process with the immersion process and distillation process in the traditional Chinese fruit wine production process. Through the process steps such as multi-stage fermentation aging and flavoring, it can maximize the use of all pomelo fruits and maintain pomelo fragrance. Flavor, the process is simple, the steps are matched, the process is adaptable, easy to operate, and easy to manage.

Claims (3)

1. A kind of wine with Shatian pomelo as raw material, characterized in that the wine is prepared by soaking pomelo peel with edible alcohol, distilling pomelo peel distillate prepared by distillation, and preparing by mixing the above soaking liquid and distillate Shatian pomelo wine, which is a seasoning wine fermented by pressing pomelo peel and flesh, and processed through blending, aging, and filtration. The wine is made according to the following formula: By weight: 5L of flavored wine, 1.5L of flavored wine, 50-100 grams of β-cyclodextrin, 3.5L of syrup, and the rest is base wine. 2. The process for producing the Shatian pomelo wine as claimed in claim 1, comprising a fruit wine production process, is characterized in that: 1) Choose complete and fresh-keeping Shatian pomelo, store the skin and meat of the pomelo separately, add edible alcohol treated with 1% potassium permanganate and 0.1-0.3% powdered activated carbon, and the edible alcohol is Dilute with distilled water or pure water to 9-12 degrees, add 9-12 degrees alcohol according to 6% of pomelo peel weight, soak for 20-24 hours, filter to get the first soaking solution, and set aside; 2) Soak the pomelo peel with the same volume of 9-12% edible alcohol as described in step 1 for 20-24 hours, and filter to obtain the second soaking solution; 3) Collect the pomelo peels soaked in steps 1) and 2) to distill and recover alcohol with a concentration of 50 degrees, and mix the recovered alcohol with the two soaking solutions to obtain flavored wine; 4) mixing the pomelo peel soaking solution obtained in steps 1) and 2) with the alcohol obtained in step 3) to obtain flavored wine; 5) Take the pomelo meat, crush it to get the juice, separate the pomelo meat juice and pomelo meat dregs, then soak the pomelo meat dregs in 1:1 by weight and add 5% edible alcohol for 2-3 hours in summer and autumn, and 8-12 hours in spring and winter , the filtrate is standby; 6) Squeeze the pomelo meat dregs after juice extraction in step 5) for the second time, mix the juice twice for fermentation, adjust sugar to 16%, insert wine active dry yeast at 0.1-0.3% of the total weight of the juice, Ferment for 7 days at 25°C, filter out the liquor, transfer it to an aging tank and ferment for 7 days in summer and autumn, and 10-15 days in spring and winter to get flavored wine; 7) Add 50% of flavored wine by weight percentage, add 15% of flavored wine, add 0.5-1.0% of β-cyclodextrin, add 34-34.5% of slurry water, and the balance is base wine, and after blending and filtering, Aging, clarification step. 3, by the described Shatian pomelo wine processing technology of claim 2, it is characterized in that, in the aging process of allocating wine, add the egg white of the egg that beats into froth completely by 50 eggs ton wine ratio (by weight), in Add it into the wine while circulating or stirring the aged wine, make it fully mix with the wine liquid, settle naturally, absorb the clear supernatant and filter it to get the Shatian pomelo finished wine.