CN1687360A - Technique for producing fruit wine by using shaddock as raw material - Google Patents
Technique for producing fruit wine by using shaddock as raw material Download PDFInfo
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Abstract
The present invention provides one kind of ratafia's production process with pomelo as the raw material, which belongs to the field of ratafia production technology. This invention provides the production process including the following steps (1) raw material processing: the selection of shaddock fruit, and carries on the clean disinfection, the separation of skin, the melon pulp separation, presses out the juice production and intermixture; (2) second filters: after pressing out the juice and intermixing, carry out the filtering; (3) mixes: add sugar, water and weak acid to the fruit juice and filter again; (4) ferments: add the saccharomycetes to the intermixture, ventilates the fermentation which is pot under to stir the fermentation; again sets to the low temperature and clarifies the pot, then filters again for separating the saccharomycetes and other mixed fungi; (5) is aseptic canned, sterilization: Filter out the saccharomycetes and other mixed fungi liquor fluids and carries on canned, after the sterilization then obtains the ratafia what we want. Using the production process makes not only the healthy, and the maintenance raw juice with original taste, and maintains the shaddock's unique nutrition ingredient. Long time drinking can prolong the life, extend the muscle and invigorate the blood.
Description
Technical field
The invention belongs to technical field of fruit wine production, especially relate to a kind of technique for producing fruit wine of producing by fermenting as raw material with shaddock.
Background technology
Wine is a kind of organic mixture.About wine, Chinese character record the earliest saying of " instrument Di brew alcoholic beverages ", " wine brewing alcoholic beverages " arranged.Any one country all has two to send suggestion to drinking, and one thinks that wine is first of ten thousand medicines, drinks and can promote longevity, and another group then thinks to drink and not only can cause delay, and impairs one's health.Scientific research recent years finds that two send suggestion all reasonable, and good and the bad key of drinking are " appropriateness ".Responsible drinking is considered to have the effect of relaxing the muscles and stimulate the blood circulation.Because a small amount of alcohol has certain benefit to vascular health, therefore brain blood supply is produced positive influence, and then helps normally finishing of the interior biochemical reaction of brain, so help to reduce the risk of suffering from this class illness.But, if drink excessive will impairing one's health.Long-term excessive consumption of alcohol easily causes alcohol dependence, causes mental disorder and personality change and various organ disease, as irreversible cerebral lesion.
Present the most frequently used wine as liquor or beer, mainly is to be that raw material forms through brewageing with rice and wheat.Therefore, the production of liquor and beer can consume a large amount of grain, can cause grain problem in short supply.And adopt fruit is that the fruit wine of raw material had both had preferable mouthfeel, to the Health cost of human body seldom, can make full use of the fruit resource again, can not consume grain, so enjoy manufacturer and consumers in general's high praise and like.
Shaddock belongs to Rutaceae, and the citrus subfamily is the wider fruit of China's south cultivation.Bright LI Shi-Zhen Compendium of Material Medica cloud: " shaddock, function helps digestion, and relieving alcoholism removes bad odor in the stomach, the bath of long hair profit, it is light that the treatment pregnant woman does not think the food mouth ".According to surveying and determination, contain vitamin c 120-137.4 milligram in per hundred milliliters of shaddock juices, than orange, the high 2-4 of tangerine doubly, vitamins D is abundant, contain soluble solid 13-15.9%, citric acid 0.321% also contains multivitamin, protein such as protein-fat-and VITMAIN B1, B2, E, P, Vc, Ve and is rich in potassium, calcium, magnesium, iron, sulphur, selenium and other trace elements and 15 seed amino acids, is diabetic subject's safety food.In recent years, scientific and technical personnel find to contain outside each seed amino acid and the various elements such as the vitamins C that enriches, B1 after deliberation, also contain relatively abundanter shaddock glucoside, belong to natural plant flavone, the shaddock flavones has anti-inflammatory, and effects such as reducing blood-fat and blood viscosity are the specificss of treatment treating cardiac and cerebral vascular diseases disease.Lowering blood glucose, blood fat, anticancer, antibiotic, detoxifcation, hemostasis are arranged and regulate the enteron aisle function, prevent and treat many nourishing functions such as diabetes, obesity and cardiovascular and cerebrovascular diseases.
Adopt shaddock to make wine and not only solved the unfulfilling problem of drinking less, and can also play and promote longevity, the effect of relaxing the muscles and stimulate the blood circulation.A lot of people have done some in this respect and have attempted, the application that also has patent, " a kind of shatian pomelo wine and the complete processing thereof " that provides as Chinese patent application 00115901.1.The product that this patent application is related and the characteristics of technology prepare soak solution for soaking shaddock ped with edible ethanol, prepare the shaddock ped distillate with distillation method, mix aforementioned two liquid and prepare blending wine.Shaddock juice inoculation yeast bacterium fermentation, through blend, operations such as ageing and filtration, make the shatian pomelo wine of unique flavor.
Fruit wine so that above-mentioned technology makes owing to added alcohol in process of production, has not only changed natural fruit wine taste, has lost original aroma, but also will consume a large amount of alcohol.Simultaneously, its production technique is complicated, needs to adopt the distillatory method to squeeze the juice in process of production, handles alcohol with potassium permanganate, and required production unit is also more, has increased production cost of products.
Summary of the invention
The present invention is directed in the prior art with the shaddock is the existing above-mentioned weak point of fruit wine of raw material production, providing a kind of is the technique for producing fruit wine of raw material with the shaddock, make this production technique have practicality simple to operate, required production unit is less, and make the fruit wine that adopts this explained hereafter to come out have the original natural fruity of shaddock of maintenance and the distinctive fragrance of shaddock fruit wine, have higher nutritive value simultaneously.
Above-mentioned purpose of the present invention solves by the following technical programs: a kind of is the technique for producing fruit wine of raw material with the shaddock, may further comprise the steps:
(1), raw material is handled: choose the shaddock fruit, carry out cleaning and sterilizing, separation peeling, melon pulp separation, the generation mixed solution of squeezing the juice;
(2), smart filter: the mixed solution after will squeezing the juice filters;
(3), allotment: add sugar, water and weak acid in filtering clean fruit juice, wherein sugar, water and weak acid account for 5～30% of gross weight.Here add sugar and water and be in order to adjust alcoholic strength, adding weak acid is in order to adjust acidity, to help yeast growth.The size of sugar, water and weak acid add-on is decided according to the maturation of shaddock fruit usually.
(4), fermentation: in mixed solution, add yeast, in fermentor tank, stir fermentation 80～200 hours under the ventilation, and temperature remains between 25～35 ℃ the not air inlet of only giving vent to anger during ventilation; Place the low temperature clarification jar again, left standstill 2～5 days, remove by filter yeast and other assorted bacterium.Usually adopt equal pressure hollow-fibre membrane post filter or open filer element type pressure filter with yeast and other assorted bacterium filtering, filter back wine liquid clarification, stable.
(5), aseptic canning, sterilization: the wine liquid of elimination yeast and other assorted bacterium is carried out just obtaining desired fruit wine after canned, the sterilization.
The flow process of production technique of the present invention is: pomelo → choosing fruit → cleaning → sterilization → separation (pulp) → peeling → flesh lobe separation → carpogonium juice → essence filter → allotment → kind of bacterium preparation → aerobic fermentation → leave standstill clarification → essence filter → sterile filling → sterilization → packing → finished product
As preferably, the described fruit of choosing is the ripe fruit of selecting for use more than seventy percent.Select for use the ripe fruit more than seventy percent to help fermentation, be more conducive to aroma.
As preferably, described cleaning and sterilizing process is: fruit surface impurity is cleaned, with 0.3～0.6%Na
2CO
3Solution soaking 1～4min, after the clear water rinsing drained, Na was removed in the purpose rinsing
2CO
3, adding 0.03～0.15% chlorinated lime then, mixing cleans fruit and carries out disinfection.Adopt Na
2CO
3Solution condition, clean effect is better than neutral water, and the soda ash price comparison is cheap, be simple and easy to; Chlorinated lime is cheap, be easy to get, and sterilisation effect is pretty good, uses it can the flush away pesticide residue etc., and can remove the impurity elimination bacterium.
As preferably, the process of described separation peeling is for separating pomelo's fruit, pomelo's flesh lobe after separating is dropped in the acid-alkali treatment pond, technical hydrochloric acid with 0.8～1.2% is handled 20min～40min down at 0 ℃～40 ℃, use the pure water rinsing, handle 5～10min with 0.8%～1.2% NaOH solution at 10 ℃～50 ℃ then, use the clear water rinsing again; The manual lobe that pursues is removed rest parts capsule clothing, seed and foreign material.Pomelo's flesh lobe is bigger, therefore also can go the stoning of capsule clothing by lobe by hand after peeling; With acid-alkali treatment hydrolysis capsule clothing Mierocrystalline cellulose, pectin etc. reduce certain hand labour intensity, help the flesh lobe and separate, and help mechanize production.
As preferably, described smart filter is filtered 2～3 times for the mixed solution after will squeezing the juice.The mixed solution filtration is helped reducing soltion viscosity 2～3 times, increase uniformity coefficient.
As preferably, the process of described aseptic canning is after empty bottle is cleaned, pass through SO
2Sterilization, aseptic water washing, aseptic finished wine will be passed through membrane filter before entering dress wine machine, carry out Sterile Filtration once more.SO
2It is the antisepsis and sterilization material that the unique permission of present fruit wine circle is added, sterilization effect is better, aseptic water washing is in order to guarantee the aseptic of empty bottle, the pipeline of defeated wine, the pneumatics bucket of containing finished wine, the pipeline that connects high pressure bucket and dress wine machine and dress wine machine etc., all will be through strict steam sterilizing, guarantee that wine conveying pipe road and dress wine machine are aseptic, the purpose of carrying out Sterile Filtration once more is to install in the bottle for bacterium or the yeast that prevents to slip through the net.Asepticly can make liquor quality stability, improve biologically stable, not perishable.
As preferably, described sterilization is a Pasteurisation, and described pasteur sterilization process is: with bottled wine by a continuous instantaneous heating, the heat exchanger cooling of cooling rapidly.Use Pasteurisation can not destroy nutritive substance basically.
Use the fruit wine that above method makes, have following characteristics: described fruit wine total reducing sugar: dry type≤3.8g/L, Titrable acid 5.0～7.5g/L, volatile acid≤1.1g/L, Free sulfur dioxide≤50mg/L, Total sulfur dioxide≤250mg/L, sugar-free extract 〉=15.0g/L, iron≤10.0mg/L.
Therefore, adopt production technique of the present invention and made product thereof to have the following advantages:
The present invention uses hygienic standard to make fruit wine in strict accordance with the fermented wine hygienic standard and the foodstuff additive of country.The fruit wine of making is health not only, keep genuine, and utilize the special property of the distinctive rich in proteins of shaddock, fat, VITAMIN, potassium, calcium, magnesium, iron, phosphorus, selenium and other trace elements and 15 seed amino acids, long-term drinking can be promoted longevity, be relaxed the muscles and stimulate the blood circulation.
The present invention also provides a kind of mouthfeel good in addition, and the nutrition diversification is beneficial to the production technique of the fruit wine of scale operation and popularization.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail; But the present invention is not limited to these embodiment.
Selected shaddock is with the pomelo of originating in the Zhejiang Yuhuan in following examples.The pomelo is one of the world four your name shaddocks, because of of the preeminent quality being described as that look good, smell good and taste good " Chinese first shaddock " and " king in the shaddock ", and wins the championship in Chinese shaddock class comparation and assessment in continuous 8 years.
Embodiment 1:
Pomelo's fruit of choosing medium well cleans: fruit surface impurity dirt is cleaned, and with 0.3%Na2CO3 solution soaking 4min, Na is removed in the clear water rinsing
2CO
3It is stand-by to drain the back, with stirring evenly the cleaning fruit after 0.03% the chlorinated lime sterilization dosing.
Separate: cut down pomelo's exodermis with special planing tool or scraper, can be with a little white cortex slightly, isolate crust, white skin, pulp.
Peeling: pomelo's flesh lobe is dropped in the acid-alkali treatment pond, with 0.8% technical hydrochloric acid, under 20 ℃ temperature, handle 40min earlier, use the clear water rinsing.Handle 10min with 0.8% NaOH clear liquid down at 20 ℃ then, remove degree of being to the greatest extent with the capsule clothing, use the clear water rinsing again, the manual lobe that pursues is removed rest parts capsule clothing, seed and foreign material.Pomelo's flesh lobe is bigger, therefore also can go the stoning of capsule clothing by lobe by hand after peeling.
The flesh lobe separates: the shaddock fruit that will remove pericarp separates through manually pursuing lobe.
Carpogonium juice: the juice born of the same parents are squeezed pulp fruit juice by juice extractor.
Smart filter: mixed solution is crossed its juice of elimination born of the same parents by passing machine, should filter for 3 times by many branches.
Allotment: add sugar, water, citric acid in filtering clean fruit juice, the per-cent that sugar, water, citric acid account for gross weight is 10%;
Plant the bacterium preparation: in mixed solution, add the fruit wine yeast;
Aerobic fermentation: the aeration-agitation fermentation is 90 hours in 20 cubic metres of fermentor tanks;
Leave standstill clarification; Place the low temperature clarification jar, left standstill 2 days.And use equal pressure hollow-fibre membrane post filter or open filer element type pressure filter with the yeast filtering;
Sterile filling: empty bottle will pass through SO after cleaning
2Sterilization, aseptic water washing guarantees that empty bottle is aseptic.The pipeline of defeated wine, the pneumatics bucket of containing finished wine, the pipeline that connects high pressure bucket and dress wine machine and dress wine machine etc. all will guarantee that wine conveying pipe road and dress wine machine are aseptic through strict steam sterilizing.Aseptic finished wine also will be passed through membrane filter entering before the dress wine machine, carries out a Sterile Filtration again, prevents that the bacterium or the yeast of slipping through the net from installing in the bottle;
Sterilization: bottled wine allows bottled wine pass through a continuous instantaneous heating through Pasteurisation, rapidly the heat exchanger cooling of cooling;
Packing: whether the check bottle is intact, the packing warehouse-in.
Embodiment 2
Choosing medium well pomelo's fruit cleans: fruit surface impurity dirt is cleaned, and with 0.5%Na2CO3 solution soaking 2min, Na is removed in the clear water rinsing
2CO
3It is stand-by to drain the back, with stirring evenly the cleaning fruit after 0.08% the chlorinated lime sterilization dosing.
Separate: cut down pomelo's exodermis with special planing tool or scraper, can be with a little white cortex slightly, isolate crust, white skin, pulp.
Peeling: pomelo's flesh lobe is dropped in the acid-alkali treatment pond, with 1.0% technical hydrochloric acid, under 30 ℃ temperature, handle 30min earlier, use the clear water rinsing.Handle 8min with 1.0% NaOH clear liquid down at 30 ℃ then, remove degree of being to the greatest extent with the capsule clothing, use the clear water rinsing again, the manual lobe that pursues is removed rest parts capsule clothing, seed and foreign material.Pomelo's flesh lobe is bigger, therefore also can go the stoning of capsule clothing by lobe by hand after peeling.
The flesh lobe separates: the shaddock fruit that will remove pericarp separates through manually pursuing lobe.
Carpogonium juice: the juice born of the same parents are squeezed pulp fruit juice by juice extractor.
Smart filter: mixed solution is crossed its juice of elimination born of the same parents by passing machine, should filter for 2 times by many branches.
Allotment: add sugar, water, citric acid in filtering clean fruit juice, the per-cent that sugar, water, citric acid account for gross weight is 25%.
Plant the bacterium preparation: in mixed solution, add the fruit wine yeast.
Aerobic fermentation: the aeration-agitation fermentation is 110 hours in 20 cubic metres of fermentor tanks.
Leave standstill clarification; Place the low temperature clarification jar, left standstill 4 days.And use equal pressure hollow-fibre membrane post filter or open filer element type pressure filter with the yeast filtering.
Sterile filling: empty bottle will pass through the SO2 sterilization after cleaning, and aseptic water washing guarantees that empty bottle is aseptic.The pipeline of defeated wine, the pneumatics bucket of containing finished wine, the pipeline that connects high pressure bucket and dress wine machine and dress wine machine etc. all will guarantee that wine conveying pipe road and dress wine machine are aseptic through strict steam sterilizing.Aseptic finished wine also will be passed through membrane filter entering before the dress wine machine, carries out a Sterile Filtration again, prevents that the bacterium or the yeast of slipping through the net from installing in the bottle.
Sterilization: bottled wine allows bottled wine pass through a continuous instantaneous heating through Pasteurisation, rapidly the heat exchanger cooling of cooling.
Packing: whether the check bottle is intact, the packing warehouse-in.
Embodiment 3
Choosing nine sophisticated pomelo's fruits cleans: fruit surface impurity dirt is cleaned, used 0.6%Na
2CO
3Solution soaking 1min, Na is removed in the clear water rinsing
2CO
3It is stand-by to drain the back, with stirring evenly the cleaning fruit after 0.15% the chlorinated lime sterilization dosing.
Separate: cut down pomelo's exodermis with special planing tool or scraper, can be with a little white cortex slightly, isolate crust, white skin, pulp.
Peeling: by hand pomelo's flesh lobe is removed stoning of capsule clothing and impurity by lobe, pulp is used the clear water rinsing again.
The flesh lobe separates: the shaddock fruit that will remove pericarp separates through manually pursuing lobe.
Carpogonium juice: the juice born of the same parents are squeezed pulp fruit juice by juice extractor.
Smart filter: mixed solution is crossed its juice of elimination born of the same parents by passing machine, should filter for 3 times by many branches.
Allotment: add sugar, water, citric acid in filtering clean fruit juice, the per-cent that sugar, water, citric acid account for gross weight is 15%.
Plant the bacterium preparation: in mixed solution, add the wine active dry yeast bacterium.
Aerobic fermentation: the aeration-agitation fermentation is 130 hours in 20 cubic metres of fermentor tanks.
Leave standstill clarification; Place the low temperature clarification jar, left standstill 5 days.And use equal pressure hollow-fibre membrane post filter or open filer element type pressure filter with the yeast filtering.
Sterile filling: empty bottle will pass through SO after cleaning
2Sterilization, aseptic water washing guarantees that empty bottle is aseptic.The pipeline of defeated wine, the pneumatics bucket of containing finished wine, the pipeline that connects high pressure bucket and dress wine machine and dress wine machine etc. all will guarantee that wine conveying pipe road and dress wine machine are aseptic through strict steam sterilizing.Aseptic finished wine also will be passed through membrane filter entering before the dress wine machine, carries out a Sterile Filtration again, prevents that the bacterium or the yeast of slipping through the net from installing in the bottle.
Sterilization: bottled wine allows bottled wine pass through a continuous instantaneous heating through Pasteurisation, rapidly the heat exchanger cooling of cooling.
Packing: whether the check bottle is intact, the packing warehouse-in.
Adopt that technology of the present invention produces pomelo's fruit wine in contain abundant mineral substance potassium, calcium, magnesium, iron, sulphur, selenium and other trace elements and VITAMIN (seeing Table 1), these elements are to being the prothetic group that constitutes many enzymes in the body.
Table 1
| Title | Content (mg/500ml) | Title | Content (mg/500ml) | Title | Content (mg/500ml) |
| Calcium | ?57 | Iron | 19.5 | Magnesium | 41.5 |
| Phosphorus | ?120 | Selenium | 30.2ug | Potassium | 808 |
| Vitamin A | ?20ug | VITMAIN B1 | 0.1 | Wei ShengsuB2 | 0.09 |
| Vitamin B6 | ?0.45 | Vitamins C | 174 | Vitamin-E | 34 |
Comparing embodiment 1
1) selects complete, not moldy metamorphism, fresh-keeping shatian pomelo preferably, skin, meat are separately deposited;
2) processing of shaddock ped: at first shaddock ped meat (pectin part) is removed with fruit knife, rinsed well with tap water, airing is standby;
3) processing of shaddock meat; Shaddock meat placed to squeeze the juice in the squeezing machine get juice for the first time, the shaddock slag that will squeeze the juice then is with containing 5% ethanolic soln by shaddock meat: ethanol soak a few hours at 1: 1 (summer and autumn be 2-3 hour, winter in spring be 8-12 hour) squeeze the juice juice for the second time.First and second time juice is mixed for sending out alcohol usefulness.
4) concentration adds the powder gac with the amount of 0.1-0.3% by weight percentage, and adds potassium permanganate by millionth amount edible ethanol is handled.At first the potassium permanganate water is dissolved, stir while adding then.Add not gac after 24 hours, stir while adding, stirred once every 4-6 hour, stirs 4 times after, it is standby to leave standstill filtration in 72 hours.
5) infusion of shaddock ped: get the alcohol handled well and be diluted to the alcohol of 9-12 degree with distilled water or pure water, by 6% of shaddock ped weight add soak immediately soak solution is filtered after 20-24 hour standby.And then use alcohol to soak again 20-24 hour with the 9-12 degree of volume, immediately soak solution is filtered, and with the first time soak solution mix standby.Shaddock ped concentrates in together distillation recovered alcohol (50 degree).It is standby promptly to get blending wine after the alcohol that reclaims places the good soak solution of filtration to mix.
6) fermentation of shaddock gravy: the shaddock gravy that will squeeze the juice is put into immediately and is sent out the alcohol jar, add sucrose syrup by 16% of fermentation degree weight, it takes by weighing wine active dry yeast (this active dry yeast can be buied from the market) by the 0.1-0.3% of fermentation liquid gross weight then, use the liquid glucose of 2-2.5% earlier, 35-37 ℃ of activation 30 minutes, then dry yeast liquid is poured into to send out in the alcohol jar and added while stirring, send out alcohol 7 days, after treating that an alcohol stops fully, check alcoholic strength, residual sugar amount, acidity, and carry out source recording.Filtration changes fermentation (7 days summer and autumns, 10-15 days winter in spring) in the ageing jar over to, and it is standby promptly to get flavouring wine.
7) blend: add blending wine 50% by weight percentage, flavouring wine 15%, bitter remover (cyclodextrin) 0.5-1.0% (50-100) blends.The wine that to convert then filters to be put in the ageing jar ageing 60-90 days.
8) filter: fermented wine is filtered, flavouring wine is filtered into coarse filtration, and work in-process wine is filtered into smart filter.
9) the diatomaceous proportioning of coarse filtration: fermented wine is soil slightly: fine earth=2: 1, blending wine be soil slightly: fine earth=1: 1 is total, and to measure horizontal filter with soil be about 1.5kg.
10) precoating: will wait upon filtration wine liquid pump and go into to go up in the soil container, the capacity of last soil container is diatomite machine 150-200kg..Add earlier thick soil, stir, last machine circulation 5 minutes adds fine earth then in last soil container, keeps circulation to keep about 10 minutes, sediment-free in the affirmation filtrate, suspended substance, limpidly transparently can carry out the filtration of former wine.
11) must not shut down in precoating and the filtration procedure; otherwise the palpus stable circulation is more than 5 minutes; determine in the filter form that wine liquid recovers can filter after transparent, the conversion in precoating and the filtration procedure can be finished by the threeway of pump inlet and filter outlet, and the fruit wine that makes is measured its index.
Table 2
Table 3
| Embodiment | Color | The sense of taste | The comparing embodiment example | Color | The sense of taste |
| 1 2 | The clear clear | Aroma is strong, it is aromatic strongly fragrant to have the shaddock cordiale, has shaddock perfume (or spice) | ?1 | Muddy opaque | Generally |
| 3 | Clear | Aroma is strong, has shaddock perfume (or spice) |
*Subjective appreciation is 5 people group evaluation results
Application Example 1
As shown in table 2, every index of embodiment 1,2 and 3 prepared fruit wine all is better than comparing embodiment 1.Simultaneously, pomelo (shaddock) wine that the present invention makes is tasted, by the range estimation and the trial test of taste panel, found more better to eatly, aromatic than control group, and wine flavour is strong when drinking, lasting lasting (see Table 3 and table 4) in mouthful.
Table 4
| Sample | Look | Fragrant | Flavor |
| Test sample | Clear | Aroma is strong, has shaddock perfume (or spice) | ??4.8 |
| Control sample | Muddy opaque | Generally | ??3 |
*The flavor hurdle is that 5 people judge the score mean value after marking by 1～5 minute in group trial test back, and 5 are divided into full marks.
Claims (7)
1, a kind of is the technique for producing fruit wine of raw material with the shaddock, may further comprise the steps:
(1), raw material is handled: choose the shaddock fruit, carry out cleaning and sterilizing, separation peeling, melon pulp separation, the generation mixed solution of squeezing the juice;
(2), smart filter: the mixed solution after will squeezing the juice filters;
(3), allotment: add sugar, water and weak acid in filtering clean fruit juice, wherein sugar, water and weak acid account for 5～30% of gross weight;
(4), fermentation: in mixed solution, add yeast, in fermentor tank, stir fermentation 80～200 hours under the ventilation, and temperature remains between 25～35 ℃ the not air inlet of only giving vent to anger during ventilation; Place the low temperature clarification jar again, left standstill 2～5 days, remove by filter yeast and other assorted bacterium;
(5), aseptic canning, sterilization: the wine liquid of elimination yeast and other assorted bacterium is carried out just obtaining desired fruit wine after canned, the sterilization.
2, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that the described fruit of choosing is the ripe fruit of selecting for use more than seventy percent.
3, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that described cleaning and sterilizing process is: fruit surface impurity is cleaned, with 0.3～0.6%Na
2CO
3Solution soaking 1～4min, after the clear water rinsing drained, Na was removed in the purpose rinsing
2CO
3, adding 0.03～0.15% chlorinated lime then, mixing cleans fruit and carries out disinfection.
4, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that, the process of described separation peeling is for separating pomelo's fruit, pomelo's flesh lobe after separating is dropped in the acid-alkali treatment pond, technical hydrochloric acid with 0.8～1.2% is handled 20min～40min down at 0 ℃～40 ℃, use the pure water rinsing, handle 5～10min with 0.8%～1.2% NaOH solution at 10 ℃～50 ℃ then, use the clear water rinsing again; The manual lobe that pursues is removed rest parts capsule clothing, seed and foreign material.
5, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that described smart filter is filtered 2～3 times for the mixed solution after will squeezing the juice.
6, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that the process of described aseptic canning is after empty bottle is cleaned, pass through SO
2Sterilization, aseptic water washing, aseptic finished wine will be passed through membrane filter before entering dress wine machine, carry out Sterile Filtration once more.
7, according to claim 1 a kind of be the technique for producing fruit wine of raw material with the shaddock, it is characterized in that, described sterilization is a Pasteurisation, and described pasteur sterilization process is: bottled wine is passed through a continuous instantaneous heating, rapidly the heat exchanger cooling of cooling.
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| CN104745429A (en) * | 2015-03-23 | 2015-07-01 | 暨南大学 | Bitterless pomelo fruit wine and preparation method thereof |
| CN106244384A (en) * | 2016-10-14 | 2016-12-21 | 常州亚环环保科技有限公司 | A kind of preparation method of the agreeable to the taste fig wine of Luzhou-flavor |
| CN107177462A (en) * | 2017-07-03 | 2017-09-19 | 叶永伟 | A kind of wine using pomelo as primary raw material and preparation method thereof |
| CN115433649A (en) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | Brewing process of sweet orange wine |
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| CN1066484C (en) * | 1998-08-06 | 2001-05-30 | 张传沐 | Method for producing wine from gold shaddock |
| CN1176201C (en) * | 2000-07-14 | 2004-11-17 | 华中农业大学 | Shatian Pomelo wine and its preparing process |
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2005
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| CN101085950B (en) * | 2007-06-11 | 2011-04-06 | 林伟锋 | Shaddock whole-fruit beer and its production process |
| CN102250719A (en) * | 2011-06-29 | 2011-11-23 | 周道德 | Manufacturing method of pomelo three-fruit wine |
| CN102250719B (en) * | 2011-06-29 | 2013-01-09 | 周道德 | Manufacturing method of pomelo three-fruit wine |
| CN103894065A (en) * | 2012-12-25 | 2014-07-02 | 川崎重工业株式会社 | Method for removing bacterial contaminants from saccharified solution, and fermentation system |
| CN102994319A (en) * | 2012-12-31 | 2013-03-27 | 毛怀彬 | Machine-made fermented citrus wine and production technology thereof |
| CN102994319B (en) * | 2012-12-31 | 2013-12-11 | 毛怀彬 | Machine-made fermented citrus wine and production technology thereof |
| CN104087475A (en) * | 2014-07-11 | 2014-10-08 | 浙江大学 | Grapefruit-red grape complex fruit wine and preparation method thereof |
| CN104745429A (en) * | 2015-03-23 | 2015-07-01 | 暨南大学 | Bitterless pomelo fruit wine and preparation method thereof |
| CN104745429B (en) * | 2015-03-23 | 2017-07-04 | 暨南大学 | One kind is without bitter taste grapefruit fruit wine and its production method |
| CN106244384A (en) * | 2016-10-14 | 2016-12-21 | 常州亚环环保科技有限公司 | A kind of preparation method of the agreeable to the taste fig wine of Luzhou-flavor |
| CN107177462A (en) * | 2017-07-03 | 2017-09-19 | 叶永伟 | A kind of wine using pomelo as primary raw material and preparation method thereof |
| CN115433649A (en) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | Brewing process of sweet orange wine |
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