CN1699533A

CN1699533A - Dried peach white fruit wine and its production process

Info

Publication number: CN1699533A
Application number: CN 200510043455
Authority: CN
Inventors: 邱德忠; 杜增鹏; 李运济; 苏殿国; 张宪忠
Original assignee: 邱德忠
Priority date: 2005-05-09
Filing date: 2005-05-09
Publication date: 2005-11-23
Anticipated expiration: 2025-05-09
Also published as: CN1290998C

Abstract

The invention discloses a dried peach white fruit wine and its production process, which consists of using peach fruit as raw material, making fruit pulp through disintegration, then charging fruit wine yeast EC1118 and type 900 isomaltose hypgather, fermenting at 15-18 deg. C, ageing then clarifying with gelatine and bentonite clay, filter-pressing with plates and frames, finally canning and sterilizing.

Description

Dried peach white fruit wine and production method thereof

Technical field

The present invention relates to a kind of fruit wine, especially dried peach white fruit wine.

Background technology

Peach, as a kind of fruit, contain multiple sugar, tartaric acid, VITAMIN and 20 various trace elements, as: nitrogen, phosphorus, potassium, calcium, magnesium, iron etc., have good health care effect and pharmaceutical use, the invigorating the spleen kidney is arranged, the increasing appetite of normal food, work grain, protect the liver the function that nourishes blood, contained especially Vc and B17 have good protective effect on cancer risk.Yet peach results back is perishable, is difficult for storing and transportation and sales, is difficult to enjoy in the four seasons for people, and for this reason, the contriver has found out the method that peach is processed into white fruit wine by studying for a long period of time.By retrieval, also there is not dried peach white fruit wine in the market.

Summary of the invention

The purpose of this invention is to provide a kind of dried peach white fruit wine and production method thereof, fill up domestic dried peach white fruit wine blank.

For achieving the above object, the present invention takes following production stage:

1, select the rotten fruit of nothing peach, clean up, peeling, stoning after 80 ℃ of hot-water soaks make pulp through pulverizing.

2, adjusting the pulp pol with white sugar and tartrate is 210g/L, and acidity is about 6g/L, and abundant mixing.

3, the pulp behind the uniform mixing is added activatory fruit wine yeast (EC1118) by the consumption of 0.15-0.20g/L, add 900 type oligomeric isomaltoses with the consumption of 20-40g/L, at 15-18 ℃ of following low temperature fermentation 15-20 days, waiting to ferment, slurry appears in the pulp upper strata, liquid separates, after big bubble no longer occurring, further be cooled to 10-12 ℃, carry out the old storage of back ferment 45-60 days.

4, carry out the glue clarification by the consumption adding gelatin of 50-70g/ ton, the consumption adding tannin of 40-60g/ ton, the consumption adding bentonite of 500-1000g/ ton again, the press filtration of 7 days laggard andante frames, press filtration goes out pure mellow wine.

5, according to fermented sake wine degree difference, wine temperature drop to sub-zero zero was carried out low temperature clarification 7 days, filtration, old storage become former fruit wine to be installed.The wine degree is high more, and the temperature that needs is low more, and general alcoholic strength reduces the temperature to one 5 ℃ in the time of 12 °, and alcoholic strength is in the time of 10 °, and temperature drops to-4 ℃.

6, carry out once smart filter with the cardboard filter device earlier before the can, fruit wine is heated to 45-55 ℃ then, be incubated two hours, carry out the smart filter of secondary cardboard, can then, pasteurize, packing are dispatched from the factory.

Positively effect of the present invention is:

1, the fruit peach is processed into dried peach white fruit wine, has overcome the shortcoming that bright peach is difficult for storage and transport, make people enjoy the white fruit wine of peach flavor the four seasons.

2, owing to adopt purebred fruit wine yeast low temperature fermentation, overcome shortcomings such as producing detrimental impurity, not thorough, the residual reducing sugar height of fermentation during the fermentation, thereby preserved the nutritive ingredient to the human body beneficial such as the various VITAMIN in the peach, amino acid, mineral element, saponin(e, formed the exclusive taste of dried peach white fruit wine.

3, owing to adopted the elevated temperature heat soaking technology, promptly effectively removed residual agricultural chemicals and the harmful assorted bacterium of fruit surface, made pericarp be easy to separate again, made pulp softening simultaneously with pulp, be easy to making beating, and can alleviate bitter taste and assorted peculiar smell that pericarp and fruit stone bring to pulp.

4, the 900 type oligomeric isomaltoses that add during the fermentation are a kind of not fermentable sugars, it is through the complete metabolism of stomach, do not increase blood sugar for human body content, and can reducing sugar remaining in the wine further be transformed, oligomeric isomaltose is further purified, improve nourishing function, can effectively promote simultaneously breeding, the propagation of the beneficial microorganism a pair of qi bacillus in the human intestinal, thereby can effectively improve the human body functions of intestines and stomach, promote enteron aisle toxin expelling and absorption of human body function, especially be fit to diabetics and obese people.Because oligomeric isomaltose itself has sweet taste, therefore can also effectively improve the acerbity of white fruit wine.

Embodiment

Be that example is further described technical scheme of the present invention with the Buddhist peach below:

It is real at first the sorting of Buddhist peach to be rejected the disease decayed fruit, use clear water rinsing impurity elimination then, clean up with fruit washer, enter the cagem type spiral propeller, feed 80 ℃ of hot water, soaked 15 minutes while advancing, make fruit softening be easy to peeling, adopt the secondary grinding mode, once pulverize peeling, stoning, fruit is broken into little bulk, and to enter second pulverizer in small, broken bits, the fritter fruit is broken into pulp, according to pulp inherent pol, the acidity difference, pulp adjusted with white sugar and tartrate pol is 210g/L before the fruit jam fermentation, acidity is about 6g/L, fully mixing is cooled to below 18 ℃, adds activatory fruit wine yeast (EC1118) 0.15-0.2g/L and 900 type oligomeric isomaltose 30g/L, under 16 ℃, carried out low temperature fermentation 18 days, the pulp upper strata appearance of waiting to ferment is starched, liquid separates, big foaming no longer appears and after, further be cooled to 11 ℃, carry out the old storage of back ferment 50 days, add gelatin 60g according to sample experimental result fermentation pulp per ton then, tannin 50g, bentonite 800g carries out glue clarification under the low temperature, and the press filtration of seven days laggard andante frames, press filtration go out pure mellow wine tinning low tempertaure storage, then according to fermented sake wine degree difference, wine temperature drop to one 4 or-5 ℃ are carried out low temperature clarification.The wine degree is high more, and the temperature that needs is low more, and general alcoholic strength reduces the temperature to-5 ℃ in the time of 12 °, and alcoholic strength is in the time of 10 °, and temperature drops to-4 ℃.Filter after seven days, old storage, become former fruit wine to be installed.Earlier with the once smart filter of cardboard filter device, fruit wine is heated to 50 ℃ then before canned, is incubated two hours, carry out the smart filter of secondary cardboard, can then, pasteurize, packing are dispatched from the factory.

Claims

1, a kind of dried peach white fruit wine, it is that the fruit peach is ground into slurries, adds fruit wine yeast EC1118 after 15-18 ℃ of occurs at low temperatures ferment, old storage, again with gelatin, tannin, bentonite carry out clarification filtration, canned sterilization is made.

2. the production method of a dried peach white fruit wine is characterized in that adopting following steps:

(1) select the rotten fruit of nothing peach, clean up, peeling, stoning after 80 ℃ of hot-water soaks make pulp through pulverizing;

(2) adjusting the pulp pol with white sugar and tartrate is 210g/L, and acidity is about 6g/L, and abundant mixing;

(3) pulp behind the uniform mixing is added activatory fruit wine yeast (EC1118) by the consumption of 0.15-0.20g/L, add 900 type oligomeric isomaltoses with the consumption of 20-40g/L, at 15-18 ℃ of following low temperature fermentation 15-20 days, waiting to ferment, slurry appears in the pulp upper strata, liquid separates, after big bubble no longer occurring, further be cooled to 10-12 ℃, carry out the old storage of back ferment 45-60 days;

(4) carry out the glue clarification by the consumption adding gelatin of 50-70g/ ton, the consumption adding tannin of 40-60g/ ton, the consumption adding bentonite of 500-1000g/ ton again, the press filtration of 7 days laggard andante frames, press filtration goes out pure mellow wine;

(5) according to fermented sake wine degree difference, wine temperature drop to sub-zero zero was carried out low temperature clarification 7 days, the old storage of low temperature becomes former fruit wine to be installed.The wine degree is high more, and temperature is low more, and general alcoholic strength reduces the temperature to-5 ℃ in the time of 12 °, and alcoholic strength is in the time of 10 °, and temperature drops to-4 ℃;

(6) carry out the essence filter with the cardboard filter device earlier before the can, fruit wine is heated to 45-55 ℃ then, be incubated two hours, carry out the smart filter of secondary cardboard, can then, pasteurize, packing are dispatched from the factory.