CN1348700A - Technological process of producing green plum wine and preserved green plum simultaneously using green plum as raw material - Google Patents

Abstract

The present invention relates to technology of producing green plum wine and preserved green plum fruit at the same time, the process is as follows: select green plum fruit, washing, salting, removing salt, prefermentation, pulp juice separation, post fermentation, wine dreg separation, ageing, distilling; the technology of making preserved green plum fruit is that after separation of pulp and juice, proceed sugaring and sun drying. Advantages: low production cost, less dreg produced, very small pollution to environment.

Description

With the full technology of really producing green liquor and green plum preserved fruit simultaneously of green plum

This invention relates to a kind of technology of producing green liquor and green plum preserved fruit simultaneously with the full fruit of green plum.

Green plum is a kind of fruit that contains multiple nutritional components such as citric acid, the domestic ground such as our province Puning City that mainly originate in, and the annual 5-7 month is the harvest season.At present green plum is mainly contained two kinds of working methods: the first, with the full wine brewing of really making wine or squeeze the juice of green plum; It two is to manufacture preserved fruit after manufacturing preserved fruit or make the salt marsh plum with the green plum fresh fruit.These two kinds of methods all can produce waste sludge discharge, not only waste raw material but also environment is polluted.Because fail to make full use of the value of the full fruit of green plum, thereby production cost is higher relatively, economic benefit and social benefit are all relatively poor.

The objective of the invention is to utilize the full fruit of green plum to be raw material, the slag that produces in the production process is a small amount of pulp and yeast, can make the condiment of poultry domestic animal after the dry-cure, reduces the discharging of waste residue, produces green liquor and green plum preserved fruit simultaneously.

For realizing purpose of the present invention, the present invention comprises following sequential steps with the technology that the full fruit of green plum produces green liquor and green plum preserved fruit simultaneously:

A, selected intact, ripening degree is the full fruit of 7～8 sophisticated green plums;

B, the full fruit of cleaning green plum;

C, the salt solution that the full fruit of green plum is put into saliferous 10～18% soaked 3-6 days, became yellow with the full fruit of green plum and were as the criterion;

D, the full fruit of the green plum that will soak are put into clear water and soaked 20 to 30 hours, change to clear water therebetween, then with the flowing water rinsing to there not being saline taste;

E, in the full fruit of green plum, add 32～38% sucrose of its weight, pack in the container by the method for shop one deck sucrose between the full fruit of one deck green plum, in company with the 0.03% adding fruit wine yeast liquid of pressing the full fruit of green plum weight, fruit wine yeast liquid contained 9,000 ten thousand above yeast for every milliliter, natural temperature bottom fermentation 5～7 days;

F, during fermentation just pulls the full fruit of green plum out when producing white foam and aroma being arranged in said vesse;

F1, add the sucrose of its weight 12～20% in the full fruit of the green plum of pulling out, by the method for shop one deck sugar between the full fruit of one deck green plum about 8～12 days of the sugaring of packing in the container, during the full fruit of green plum Zou skin, sugaring is finished in appearance;

F2, the full fruit of the green plum of sugaring placed under the sun ted, shine to water content be 2～4% o'clock at 20-30% or citric acid content, just obtain the green plum preserved fruit;

G, go on foot in the isolated green liquor liquid at F, add every milliliter of content at 9,000 ten thousand saccharomycetic yeast juices by its volumetrical 1%, with the green liquor liquid sealing, at the natural temperature bottom fermentation about 45～60 days, second ferment content reached the fermentating wine of 12 ° (V/V) in green liquor liquid;

H, will go up the step fermentating wine and filter, remove wherein a small amount of slag, obtain the former wine of green plum;

I, in the former wine of the green plum of gained, add edible ethanol, make its second ferment content reach 18 ° (V/V), be loaded in the container, ageing obtained the sophisticated green liquor of ageing more than 5 months under natural temperature.

To be described in further detail with the implementation of processes example that the full fruit of green plum produces green liquor and green plum preserved fruit simultaneously the present invention below:

Method of making liquor is as follows:

1, the full fruit of selected green plum → 2, clean → 3, salt marsh → 4, desalination → 5, primary fermentation → 6, fruit liquid separate → 7, secondary fermentation → 8, schlempe separate → 9, ageing → 10, filter wine → 11, distillation.

System preserved fruit technology is as follows:

After the 6th step of method of making liquor, carry out A, sugaring → B, dry

Technical process of the present invention specifies as follows:

1, the mark of the selected Mei Quanguo of educating heap is: 1. do not have broken fruit; 2. there is not decayed fruit; 3. the full fruit spot point of green plum is less; 4. ripening degree is at 7～8 one-tenth.

2, cleaning is that the green plum that will choose is really packed in the special standby basket, puts into big basin or pond, with the dirt on mobile clear water flush away green plum surface, then basket and green plum fruit is taken out from water together, leaks a moisture of doing green plum fruit in the basket.

3, salt marsh is really to place the salt solution of saliferous 13% to soak in the green plum that the last step handles, and salt solution will soak the green plum fruit the superiors fully, about 4 days of salt marsh time, becomes yellow with the full fruit of green plum and is as the criterion.The container that soaks is the best with big pithos.

4, desalination is that the full fruit of green plum that salt marsh is crossed is pulled out from the container in last step, and the bottom of packing into has in the container at hole, soaked 20 to 30 hours with clear water, during change to clear water 5 times, then with the flowing water rinsing to there not being saline taste.At last the water in the container is all discharged from the hole, bottom.

5, primary fermentation is 35% sucrose that adds its weight in the full fruit of green plum of last step gained, pack in the special standby pithos by the method for shop one deck sucrose between the full fruit of one deck green plum, contain saccharomycetic fruit wine yeast liquid more than 9,000 ten thousand in company with adding every milliliter, natural temperature bottom fermentation 6 days by 0.03% of the full fruit of green plum weight.

6, to separate be in the pithos of primary fermentation to fruit liquid, and rise white foam and when aroma is arranged of surface is pulled the full fruit of green plum out, and surplus liquid is the green liquor liquid that primary fermentation forms in the cylinder.

A, sugaring are the sucrose that adds its weight 18% in the full fruit of the green plum of gained in fruit liquid separation operation process, and by the method for shop one deck sugar between the full fruit of one deck green plum about 10 days of the sugaring of packing in the pithos, when treating the full fruit of green plum outward appearance Zou skin wherein, sugaring is finished.

B, to dry be that the full fruit of the green plum of sugaring gained is taken out from the pithos of sugaring, during the plastics of packing into standby shine basket, places under the sun to ted.When shine to water content 20～30% or citric acid content when being 2～4%, make to obtain the green plum preserved fruit product.

7, secondary fermentation is an isolated green liquor liquid in the sepn process of fruit liquid, special standby Tao Tanzhong packs into, press 9,000 ten thousand saccharomycetic yeast juices of the green liquor liquid volumetrical 1% fine life of adding in the pottery altar, Tao Tan is sealed, at the natural temperature bottom fermentation about 50 days, should reach 12 ° (V/V) with second ferment content in the pottery altar and be as the criterion.

8, to separate be use private filter to schlempe, with the last step ferment wine liquid filter, obtain a small amount of slag after the filtration, be the feed that poultry man holds, and the liquid after the filtration is the former wine of green plum.

9, ageing is with the former wine of the green plum of gained of last step, place allotment in the about 4 cubic metres dedicated container of volume, add edible ethanol and make its ethanol content reach 18 ° (V/V), divide the Tao Tanzhong that packs into again, ageing is more than 5 months under natural temperature, and what obtain is the sophisticated green liquor of ageing.

The present invention not only takes full advantage of owing to adopt the full fruit of green plum to produce simultaneously green liquor and green plum preserved fruit for raw material The value of the full fruit of green plum has and has saved production cost, is conducive to increase economic efficiency, also owing to produce in the production process The slag of giving birth to is a small amount of pulp and yeast, can make the feed of poultry domestic animal after the dry-cure, and is basically not useless in the production process The discharging of slag, the advantage minimum to the pollution of environment.

Claims (1)

1. a technology of producing green liquor and green plum preserved fruit simultaneously with the full fruit of green plum is characterized in that comprising the following order step

Suddenly:

A, selected intact, ripening degree is the full fruit of 7～8 sophisticated green plums;

B, the full fruit of cleaning green plum;

C, the salt solution that the full fruit of green plum is put into saliferous 10～18% soaked 3-6 days, became yellow with the full fruit of green plum and were as the criterion;

D, the full fruit of the green plum that will soak are put into clear water and soaked 20 to 30 hours, change to clear water therebetween, then with the flowing water rinsing to there not being saline taste;

E, in the full fruit of green plum, add 32～38% sucrose of its weight, pack in the container by the method for shop one deck sucrose between the full fruit of one deck green plum, in company with the 0.03% adding fruit wine yeast liquid of pressing the full fruit of green plum weight, fruit wine yeast liquid contained 9,000 ten thousand above yeast for every milliliter, natural temperature bottom fermentation 5～7 days;

F, during fermentation just pulls the full fruit of green plum out when producing white foam and aroma being arranged in said vesse;

F1, add the sucrose of its weight 12～20% in the full fruit of the green plum of pulling out, by the method for shop one deck sugar between the full fruit of one deck green plum about 8～12 days of the sugaring of packing in the container, when seeing the full fruit of green plum Zou skin in appearance, sugaring is finished;

F2, the full fruit of the green plum of sugaring placed under the sun ted, shine to water content be 2～4% o'clock at 20-30% or citric acid content, just obtain the green plum preserved fruit;

G, go on foot in the isolated green liquor liquid at F, add every milliliter of content at 9,000 ten thousand saccharomycetic yeast juices by its volumetrical 1%, with the green liquor liquid sealing, at the natural temperature bottom fermentation about 45～60 days, second ferment content reached the fermentating wine of 12 ° (V/V) in green liquor liquid;

H, will go up the step fermentating wine and filter, remove wherein a small amount of slag, obtain the former wine of green plum;

I, in the former wine of the green plum of gained, add edible ethanol, make its second ferment content reach 18 ° (V/V), be loaded in the container, ageing obtained the sophisticated green liquor of ageing more than 5 months under natural temperature.