CN1435477A - Process for quick making fruit wine and beverage - Google Patents
Process for quick making fruit wine and beverage Download PDFInfo
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- CN1435477A CN1435477A CN 02147654 CN02147654A CN1435477A CN 1435477 A CN1435477 A CN 1435477A CN 02147654 CN02147654 CN 02147654 CN 02147654 A CN02147654 A CN 02147654A CN 1435477 A CN1435477 A CN 1435477A
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Abstract
A process for quickly making fruit wine and beverage includes crushing fruit, beating, degradating pectin by composite biologic enzyme, separating, cold-hot treating, mingling and sterilizing. Its advantages are short period (2-3 days), low cost, agreeable taste, and rich nutrients.
Description
The present invention relates to field of alcoholic beverage preparation technology, particularly utilize the combination bio-enzyme degradation, fast the novel method of brew fruit wine and beverage.
In the prior art, the brew fruit wine generally all passes through operations such as the fragmentation, primary fermentation, secondary fermentation, ageing, storage of fruit, only fermentation, ageing, storage just needed for one, two years at least, production cycle is long, facility investment is big, the work in-process stock is big, and excessive inventory for fund, is the high major cause of fruit wine cost.
The inventive method can be processed from fresh fruit, through operations such as fragmentation, making beating, separation, heat exchange, combination bio-enzyme degradation, separation, cold and hot processing, allotment, sterilization, packings, but go out fruit wine with regard to brew in two to three days, shortened the production time of fruit wine widely, reduce the stock, reduced cost.
The fruit wine that the inventive method is produced is limpid tasty and refreshing, and the smell of fruits is very sweet, nutritious, cheap.
The purpose of this invention is to provide a kind of modern biological enzyme and handle the fruit technology, obtained the comparatively fruit juice of ideal chemical stability, blend again, produce the novel method of fruit wine.
The present invention possesses following advantage compared to existing technology: with short production cycle, shortened hundred times with original technology, whole process of production is carried out in airtight container, do not pollute, kept original fruit fragrance and style, nutritive ingredient is seldom destroyed, finished wine has the pure natural color and luster, juice content can be up to 100%, and the wine degree can be by formulating of recipe requirement allotment arbitrarily, between 0-15%.Product is as clear as crystal, and fruital is outstanding, and is nutritious, and pure taste is pleasant agreeable to the taste, is the new high-tech product in the alcoholic drink.Being suitable for family, hotel, restaurant, bar and out on tours drinks.
Purpose of the present invention can reach by following measures:
1, sorted fruits
According to the difference of fruit type, can be divided into a kind of fruit, such as apple, pear, etc., stone fruit, as apple, pears, peach, hawthorn, apricot, jujube and berry fruits, as grape, black currant, raspberry, strawberry, sea-buckthorn, Kiwifruit etc.The purpose of sorting is also different, mainly is that living Chinese olive, rot fruit, impurity etc. are chosen to the sorted fruits of a kind of fruit, such as apple, pear, etc., drupe class.And berry fruits generally need not too strict sorting, and the surface does not have too much impurity, and ripening degree better gets final product.To also cleaning after apple, the pear and other fruits sorting, remove the remains of pesticide of fruit surface and silt etc., well-graded fruit enters broken process.
2, broken and making beating
The berry fruits degree of fragmentation should be more than 98%, and grape carries out destemming in fragmentation, and the granularity after the general fragmentation is between the 2-5 millimeter, and degree of fragmentation is even.And a kind of fruit, such as apple, pear, etc., stone fruit will remove the nuclear operation before broken, as apricot, peach, plum etc., remove nuclear and will finish with the specific equipment pitting machine, and the fruit that removes behind the nuclear will and be pulled an oar through fragmentation, and the pulp granularity should be greater than 2 millimeters.
3, the processing of pulp
Fruit is after broken and making beating are handled, enzyme is released in the fruit juice tissue, absorbed a large amount of oxygen in the fruit juice, at this moment fruit juice is oxidation and microbial reproduction very easily, to the crushing juice rate of fruit juice and quality in various degree influence can be arranged all, the inventive method is passed through heat exchanger at fruit and making beating back at once, according to the difference of fruit, makes fruit juice be heated to 50-90 ℃ rapidly.Control enzyme and microbial growth and breeding in the fruit juice.
4, the combination biological enzyme is handled
The used combination biological enzyme of the present invention is made up of polygalacturonase, Rohapect MPE, poly-gala sugar ester acid enzyme, cellulase and hemicellulase, and its product can be purchased in zymin company.Contain the amount difference of pectin according to the kind of different fruit, the pectin type is also inequality, can selectively adopt following method in the enzyme treating processes:
A, pulp is heated to 50-55 ℃, adds the combination biological enzyme, be incubated 30-150 minute, whizzer separation then with heat exchanger.The length of soaking time depend on pectin kind and pectin content in the pulp what decide with factor such as zymin addition.
B, pulp add the combination biological enzyme under 50-55 ℃ of condition, be incubated 30-150 minute, then pulp are heated to 70-90 ℃, and enzyme is made pulp that the remaining viscosity of an ideal be arranged by the right purifying of play, improves juice quality.
C, elder generation are heated to 80-90 ℃ to pulp with heat exchanger, are incubated 10-30 minute, are cooled to 45-55 ℃ then, add the combination biological enzyme, be incubated 30-150 minute, when making the biological enzyme decompose pectin, obtain pigment extract preferably, this method is fit to the production of red wine.
In the pectin decomposition course, in airtight stirring at low speed Cooling or heating jar, carry out, stirring velocity is difficult for too high, otherwise can reduce the juice clarification degree, and Cooling or heating jar will have cut-off device, and not so pulp mud can rotate simultaneously with agitator, reduces and mixes and degradation effect.
5, separate
Separate the type difference press fruit, can adopt squeeze the juice, centrifugal, filter three kinds of methods and can reach isolating purpose, generally the more pulp of flesh-content should adopt method centrifugal or that squeeze the juice, flesh-content is less, can adopt filtering method.
6, cold and hot processing
Fruit juice after enzymolysis separates if clarity does not reach requirement, should adopt the method for hot and cold processing, and fruit juice is brought up to the fruit juice temperature about 75-90 ℃ and cryogenic freezing to 0 ℃ by heat exchanger, filters then with ultrafiltration to reach the clarification purpose.
7, allotment
After the juice clarification, can be used as raw material and participate in blending of finished wine, according to formula for a product, an amount of former wine of extra dry white wine, extra dry red wine of calling in by prior art for preparing, the insufficient section of wine degree is supplied with deodorizing alcohol.Require to call in sucrose in right amount according to prescription or/and protein sugar increases the sugariness of fruit wine.Because itself contain sugar part in the fruit, do not transform and destroy substantially in present method course of processing, so, in the inventive method, when the pure juice fruit wine of allotment, can not need add any sweeting agent, to keep the natural taste of former fruit.In when allotment, can be according to the requirement of formula for a product, be mixed with half-dried, half sweet and sweet wine and ethanol content and be lower than 0.5% fruit syrup beverage.Adapt to the different consumer groups' requirement.Can also in deployed wine, pour carbonic acid gas 1-5Kg/cm
2, make gassy water fruit wine.Not only enriched the fruit wine kind, and taste is also fine.
8, filtration, sterilization and packing
Blend the fruit wine work in-process that are up to the standards through physics and chemistry and sanitary index by prescription and can pack production by packaging facilities such as ultrafilter, sterilization Machine, filling machines, polyester bottles and vial be packaged in can the time can be made into gassy water fruit wine, gassy water fruit wine finished product does not need sterilization process, the sterilization temperature of other finished wine is between 70-90 ℃, and the can temperature is 70-80 ℃.
The technical process of the quick brew fruit wine of the present invention:
Fig. 1 is the process flow sheet of the embodiment of the invention 1.
Fig. 2 is the process flow sheet of the embodiment of the invention 2.
Fig. 3 is the process flow sheet of the embodiment of the invention 3 and 5.
Fig. 4 is the process flow sheet of the embodiment of the invention 4.
With regard to the combined process schema embodiment of the invention is elaborated below.
Embodiment 1
Get 100 kilograms of apples, use crusher in crushing after cleaning, enter and precook 15 minutes in the Cooling or heating jar, temperature is greater than 90 ℃, enter in the hollander again and pull an oar, pulp granularity after the making beating should have been broken slurry and squeeze into whizzer with receiver through pump less than 2 millimeters, and the separation of centrifugal back obtains 80 kilograms of Sucus Mali pumilaes, in Cooling or heating jar, add 10 milliliters of combination biological enzymes, 50 ℃ of temperature are incubated 50 minutes, and whizzer separates then, obtain 75 kilograms in the bright juice of apple, filter, call in 10 kilograms of the former wine of apple, 7 kilograms of 45% deodorizing alcohol, 2 kilograms of sucrose, filter through filter, sterilization, can under 75 ℃ of situations promptly obtains hard cider.
This method also is suitable for the production of pears, Hawthorn Fruit Wine beverage.
Embodiment 2
Get No. 1 grape of 1000 kilograms of public wine, through fragmentation, behind the destemming grape slurry is heated to 60 ℃ in Cooling or heating jar, be incubated 20 minutes, add 100 milliliters of combination biological enzymes, be incubated 30 minutes, separate obtaining 750 kilograms in the bright juice of grape again with whizzer, Sucus Vitis viniferae after the separation is brought up to 90 ℃ with heat exchanger with temperature, filter, the temperature with Sucus Vitis viniferae drops to 0 ℃ again, keeps 24 hours, under cold condition, filter, obtain 730 kilograms of apple clear juices, call in 50 kilograms of Fructus Vitis viniferae wine bases then, 200 kilograms of 43% deodorizing alcohol, 160 kilograms of white sugars, 0.8 kilogram of 50 times of protein sugar, water is deployed into 2000 kilograms, after filtration, sterilization and can promptly get grape wine.
Embodiment 3
Take by weighing 5 kilograms of black currants, fragmentation is heated to 50 ℃ with pulp, add 0.8 milliliter of combination biological enzyme, be incubated 60 minutes, obtain 4 kilograms of fruit juice with the whizzer centrifugation then, fruit juice is heated to 85 ℃, be incubated 10 minutes, fruit juice be cooled to 0 ℃ again, filter, call in 0.5 kilogram of the former wine of black currant, 1 kilogram of granulated sugar, 0.4 kilogram of 45% deodorizing alcohol add to 10 kilograms, mixing water pressure 1.0 (20 ℃ of kg/cm with carbonic acid gas water
2) can obtain the gassiness black currant wine.
This method also is fit to the production of Yangtao wine, strawberry wine, wine of raspberry and seabuckthorn wine.
Embodiment 4
Get 1000 kilograms of orange peelings after broken, the hollander making beating makes 650 kilograms of orange pulps, it is pumped into be heated to 85 ℃ in the Cooling or heating jar, be incubated 30 minutes, be cooled to 50 ℃ then and add 40 milliliters of combination biological enzymes, be incubated 20 minutes, pump into the whizzer centrifugation and obtain 600 kilograms in the bright juice of orange, add 100 kilograms of the former wine of orange, 1000 kilograms of 42% deodorizing alcohol, water is allocated to 6000 kilograms, filtration, can temperature are 80 ℃, promptly obtain orange fruit wine.
Use the same method and to produce peach wine, pineapple wine, apricot wine, jujube wine, orange juice wine etc.
Embodiment 5
Get 10 kilograms of raspberries, fragmentation is heated to 50 ℃ with pulp and adds 1.5 milliliters of combination biological enzymes, is incubated 50 minutes, separate with whizzer then and obtain 8.5 kilograms of fruit juice, be heated to 85 ℃ of insulations 10 minutes, fruit juice be cooled to 0 ℃ again, filter, call in 1 kilogram of the former wine of raspberry, add to 20 kilograms with carbonic acid gas water, blend pressure 1.0 (20 ℃/cm) can obtain the spirituosity degree and be 0.35% juice of raspberry beverage.
Claims (10)
1, the quick method of brew fruit wine and beverage is characterized in that: the fruit wine that fruit is made through sorting, fragmentation, making beating, heat exchange, combination bio-enzyme degradation, separation, cold and hot processing, allotment, sterilization, packing.
2, according to the described method of claim 1, it is characterized in that: the combination biological enzyme is made up of polygalacturonase, Rohapect MPE, polygalacturonase, hemicellulase and cellulase, and consumption is 20-400 milliliter/1000 kilogram pulps.Degradation temperature is 35-60 ℃, time 30-150 minute.
3, according to the described method of claim 1, it is characterized in that: remove albumen solid substance employing heat treating method in the fruit, thermal treatment temp 60-90 ℃, the deepfreeze temperature is 0-5 ℃, filters then.
4, according to the described method of claim 1, it is characterized in that: in allocation process, call in former wine of extra dry white wine or extra dry red wine and deodorizing alcohol, make finished wine wine degree reach 0.5-15%.Make fruit wine
5, according to the described method of claim 1, it is characterized in that: in allocation process, call in sucrose or/and protein sugar to replenish the finished wine pol, makes the finished wine pol at 1.2-15%.
6, according to the described method of claim 1, it is characterized in that: in wrapping process, according to the product specification difference, packing material adopts vial, plastic tank, polyester bottles or paper package thing.
7, according to the described method of claim 6, it is characterized in that: the fruit wine of vial and PACKAGING BY POLYESTER BOTTLES can make the amount of carbonic acid gas in the finished product at 1.0-5 (20 ℃ of kg/cm
2).
8, according to the described method of claim 4, it is characterized in that: in allocation process, call in extra dry white wine or extra dry red wine and make the finished wine degree, make nectar greater than 0 less than between 0.5%.。
9, according to the described method of claim 1, it is characterized in that: germ-resistant temperature is 75-90 ℃.
10, according to the described method of claim 1, it is characterized in that: fruit comprises apple, hawthorn, grape, Kiwifruit, orange, black currant, strawberry, raspberry, sea-buckthorn, pineapple, peach, pears, apricot, jujube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021476543A CN1195052C (en) | 2002-10-22 | 2002-10-22 | Process for quick making fruit wine and beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021476543A CN1195052C (en) | 2002-10-22 | 2002-10-22 | Process for quick making fruit wine and beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1435477A true CN1435477A (en) | 2003-08-13 |
| CN1195052C CN1195052C (en) | 2005-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021476543A Expired - Fee Related CN1195052C (en) | 2002-10-22 | 2002-10-22 | Process for quick making fruit wine and beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1195052C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| CN101292757B (en) * | 2008-05-16 | 2012-04-11 | 单振广 | Concentrated fruit juice of peach and preparing method |
| CN103013763A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Method for processing blueberry wine |
| CN104194993A (en) * | 2014-07-18 | 2014-12-10 | 王怀能 | Preparation method of nine-unique biologically fermented nutritional wine |
| CN104585815A (en) * | 2015-01-15 | 2015-05-06 | 姜新帅 | Mixed fruit juice |
| CN104719734A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of apple flavoured steamed bun |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN106479846A (en) * | 2016-09-02 | 2017-03-08 | 伊春林业科学院 | A kind of alcoholic elements of black currant drink formula and preparation method |
| CN108728290A (en) * | 2018-06-26 | 2018-11-02 | 宁夏汇达阳光生态酒庄有限责任公司 | Raspberry pink wine and its manufacture craft |
| CN112980637A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine |
-
2002
- 2002-10-22 CN CNB021476543A patent/CN1195052C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292757B (en) * | 2008-05-16 | 2012-04-11 | 单振广 | Concentrated fruit juice of peach and preparing method |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| CN103013763A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Method for processing blueberry wine |
| CN103013763B (en) * | 2012-12-14 | 2014-01-08 | 余芳 | Method for processing blueberry wine |
| CN104194993A (en) * | 2014-07-18 | 2014-12-10 | 王怀能 | Preparation method of nine-unique biologically fermented nutritional wine |
| CN104585815A (en) * | 2015-01-15 | 2015-05-06 | 姜新帅 | Mixed fruit juice |
| CN104719734A (en) * | 2015-01-28 | 2015-06-24 | 浙江大学 | Preparation method of apple flavoured steamed bun |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN106479846A (en) * | 2016-09-02 | 2017-03-08 | 伊春林业科学院 | A kind of alcoholic elements of black currant drink formula and preparation method |
| CN108728290A (en) * | 2018-06-26 | 2018-11-02 | 宁夏汇达阳光生态酒庄有限责任公司 | Raspberry pink wine and its manufacture craft |
| CN112980637A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1195052C (en) | 2005-03-30 |
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