CN1743446A - Method for brewing wine of fruit of cherokee rose - Google Patents
Method for brewing wine of fruit of cherokee rose Download PDFInfo
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- CN1743446A CN1743446A CN 200510037554 CN200510037554A CN1743446A CN 1743446 A CN1743446 A CN 1743446A CN 200510037554 CN200510037554 CN 200510037554 CN 200510037554 A CN200510037554 A CN 200510037554A CN 1743446 A CN1743446 A CN 1743446A
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Abstract
This invention relates to a method for brewing Jinyingzi wine, which crushes the fruits then zymolyzes them with mixed zymes, applies a film-climbing equipment to extract and concentrate it continuously then carries out deep-layer fermentation at low temperature wit special fruit wine barm then to brew it deeply and regulate it. The extraction yield can reach to 92% and the extraction time is reduced greatly.
Description
Affiliated technical field
The present invention relates to a kind of brewing fruit wine technology, particularly a kind of method with Fruit of Cherokee Rose fruit brewing wine of fruit of cherokee rose.
Background technology
Fruit of Cherokee Rose is the fruit of a kind of perennial wild plant, is rich in ginsenoside, vitamins C, the trace element of ten multiple amino acids and multiple needed by human body (containing reducing sugar 50～60%, saponin 17.1%).For example tie up C content and reach (1500～2400) mg/100g, higher 5～8 times than the dimension C content of Kiwifruit.Yet because the characteristic of Fruit of Cherokee Rose, promptly pericarp is covered with burr, and the Workflow centro-square needling swashs mucosa, contacts with human body skin to cause red and swollen difficulty and itch; Characteristics such as karyosome is tiny, and the solid difficulty of nucleocapsid is broken rarely have the beverage that is used to process food.With the method for press juice or immersion fruit, efficient is extremely low, and is obviously improper, because of its juice rareness, is difficult to the fruit juice of squeezing out; It is burr all over the body, and lint flies upward, and the stratified fine hair impurity of meeting stripping after the immersion is difficult to remove to make beverage; And can not influence its leaching effect naturally with soaking after its fruit fragmentation.
The application (publication number CN1203269A) of application number 97108122.0 " making method of wine of fruit of Cherokee rose ", very brief summary of the invention is disclosed, only have that " its making method is such: after mature Fruit of Cherokee Rose fruit is plucked; it is ground into particulate state; the cup yeast of will making wine is then admixed in the Fruit of Cherokee Rose raw material after the pulverizing, carries out fermentative processing.Carry out distillation brewing after the fermentation again.So just made wine of fruit of Cherokee rose ".The title of pulverizing, fermentation and this three process of distillation is in fact only disclosed.In addition, do not relate to concrete technical scheme, do not disclose any concrete making method yet.Its essence just is mentioned to a new technical field, i.e. this technical field of the making method of brewing wine of fruit of cherokee rose.Main is that in fact above-mentioned " three operations " method is difficult to achieve the goal.One is with fruit is hard, juice is few, the direct fermentation of gelationus Fruit of Cherokee Rose fruit, effect extreme difference are arranged; Its two employings distillatory treatment process also is difficult to obtain valuable wine.To this special wild fruit of Fruit of Cherokee Rose, apply mechanically the technology of grain wine brewing, in actual production, be difficult to practicable, several no Practical significance.
The application (publication number CN1530432A) of application number 03111965.4 " a kind of brewed fruit wine; the method for fruit vinegar, Fruit brandy ", the method of comprehensive utilization system fruit wine is disclosed, wherein the method for brewed fruit wine includes cleaning (peeling shell nuclear)-squeezing-clearly heavy-filtration-fermentation-coarse filtration-essence filter-storage-operations such as bottling.This is the making method of general fruit fruit wine, is applicable to and shells and the processing of rich fruit to being easy to.
Summary of the invention
The objective of the invention is to avoid above-mentioned the deficiencies in the prior art part, and provide a kind of and be suitable for the processing and utilization Fructus Fructus Rosae Laevigatae, obtain to be rich in the beverage of health-care effect, easily go the method for effective brewing wine of fruit of cherokee rose.
Purpose of the present invention can reach by following measure:
A kind of method of brewing wine of fruit of cherokee rose comprises operations such as fragmentation, degraded, extraction, fermentation, ageing, allotment, packing, it is characterized in that
1. degraded: after Fructus Fructus Rosae Laevigatae is pulverized, adopt the mixed enzyme of papoid and polygalacturonase, in treater, it is degraded, behind enzymolysis, obtain the carbohydrate nutritive medium;
2. extract: above-mentioned carbohydrate nutritive medium extracts continuously rising in the film device that band stirs, maybe can concentrate and seal up for safekeeping standby;
3. fermentation: above-mentioned carbohydrate nutritive medium, or the concentrated solution in sealing up for safekeeping is through dilution, allotment adds corresponding allotment nutrition and fruit wine yeast and ferments to the concentration that contains sugar (24～30) g/100ml, reaches more than 90% to a sugar part transformation efficiency;
4. ageing, allotment; Fermentating wine through fermentation obtains also can carry out secondary fermentation through (2～3) individual month ageing, to remove assorted flavor, improves mouthfeel; According to the different requirements of product type, row allotment again refilters afterwards, packs.
Above-mentioned fermentation procedure adopts the low temperature deep layer fermenting process, is not less than in fermentor tank in 2 meters the liquid layer, by stirring and oxygen supply, and emptying waste gas, the control leavening temperature ferments in 18 ℃～21 ℃ scopes, and extremely the alcoholic strength of the fermentating wine that is obtained reaches 12 degree～13 degree.
Above-mentioned degraded operation is an enzymolysis 5 hours～10 hours under 50 ℃～60 ℃ temperature, and the enzymolysis and extraction rate reaches 92%.
Above-mentioned abstraction process, the temperature that wherein rises in the film device is extracted and is concentrated under 60 ℃～65 ℃.
Method of the present invention has following advantage:
1. the enzymolysis efficiency height is effective.Extract the nutrient of Fruit of Cherokee Rose with infusion method, need 2～3 days time of processing, extraction yield only is 25%～32%; And method of the present invention only needs 5 hours 30 minutes, just can extract 92%.
2. rising membrane concentration can carry out continuously, controls lowlyer owing to rise film temperature, helps preserving nutrition, particularly ties up C.
3. the low temperature submerged fermentation is a big feature of the inventive method, removes and can avoid living contaminants, and outside the protection bacterial classification, ferment effect is good.Under sugar part transformation efficiency 90% situation, 1.7 gram sugar parts can be produced wine 1 degree, and institute's fruit wine fruital that produces is distinguished the flavor of and given prominence to, and is strong, than existing methods the good productive rate height of the quality of gained.
4. the nutritive medium before the fermentation adopts to concentrate and seals technology up for safekeeping, and the scheduling arrangement that helps producing is boosted productivity.
Description of drawings
Fig. 1 is the process flow diagram of the inventive method.
Embodiment
Fructus Fructus Rosae Laevigatae is broken for the particle of 5 millimeter, insert in the treater, the papoid of adding 0.01% and the mixed enzyme of polygalacturonase, under 50 ℃ to 60 ℃ temperature, stir, carry out enzymolysis approximately (5～10) hour, obtain to have removed the carbohydrate nutritive medium of containing of pectin of all kinds of sugar parts, mineral substance, amino acid, trace element etc.The enzymolysis and extraction rate can reach 92%.Can be in the enzymolysis process through repeatedly handling.This nutritive medium enters to rise and hangs down the temperature rise membrane concentration in the film device, and control rises film temperature at 60 ℃～65 ℃.Concentrated solution after concentrating is convenient to seal up for safekeeping standby.Redilution is to (24～30) g/100ml before the fermentation, place in 3 meters high fermentor tanks, except that nutritive medium, also add corresponding allotment nutrition, and the special higher fruit wine yeast of cultivating of ethanol-tolerant degree, liquid layer is not less than 2 meters, the control leavening temperature constantly stirs pumping oxygen at 18 ℃～21 ℃, drain the carbon dioxide gas of generation, through 3～5 days fermentation, reach 90% to the transformation efficiency of carbohydrate, obtain containing the fruit wine of alcohol 12%～13% (12 degree～13 degree).Above-mentionedly be rich in nutraceutical fruit wine liquid, after sterilization, can carry out the ageing several months, remove trace impurity by complexing.Require to allocate according to product standard, degerming after filtration again, packing are dispatched from the factory.
Contain total reducing sugar 55% by Fructus Fructus Rosae Laevigatae, wherein sucrose accounts for 42%, extraction yield 92%, 100 gram Fructus Fructus Rosae Laevigataes contain sucrose 100 * 0.55 * 0.42 * 0.92=21.25g, produce wine 1 degree with every 1.7g sucrose and calculate, 21.25 ÷ 1.7=12.5 (degree), promptly the wine degree after the fermentation is spent between 13 degree 12.
Claims (5)
1. the method for a brewing wine of fruit of cherokee rose comprises fragmentation, degraded, extraction, fermentation, ageing, allotment, packaging process, it is characterized in that
(1) degraded: after Fructus Fructus Rosae Laevigatae is pulverized, adopt the mixed enzyme of papoid and polygalacturonase, in treater, it is degraded, behind enzymolysis, obtain the carbohydrate nutritive medium;
(2) extract: above-mentioned carbohydrate nutritive medium extracts continuously rising in the film device that band stirs, maybe can concentrate and seal up for safekeeping standby;
(3) fermentation: above-mentioned carbohydrate nutritive medium, or the concentrated solution in sealing up for safekeeping is through dilution, allotment adds allotment nutrition and fruit wine yeast and ferments to the concentration that contains sugar (24～30) g/100ml, reaches more than 90% to a sugar part transformation efficiency;
(4) ageing, allotment; Fermentating wine through fermentation obtains also can carry out secondary fermentation through (2～3) individual month ageing, and row allotment again refilters afterwards, packs.
2. the method for brewing wine of fruit of cherokee rose according to claim 1, it is characterized in that, described fermentation procedure adopts the low temperature deep layer fermenting process, in fermentor tank, be not less than in 2 meters the liquid layer, by stirring and oxygen supply, and drain waste gas, the control leavening temperature is in 18 ℃～21 ℃ scopes, ferment, extremely the alcoholic strength of the fermentating wine that is obtained reaches 12 degree～13 degree.
3. the method for brewing wine of fruit of cherokee rose according to claim 1 and 2 is characterized in that, described degraded operation is an enzymolysis 5 hours～10 hours under 50 ℃～60 ℃ temperature.
4. the method for brewing wine of fruit of cherokee rose according to claim 1 and 2 is characterized in that, described abstraction process, and the temperature that wherein rises in the film device is extracted and is concentrated under 60 ℃～65 ℃.
5. the method for brewing wine of fruit of cherokee rose according to claim 3 is characterized in that, described abstraction process, and the temperature that wherein rises in the film device is extracted and is concentrated under 60 ℃～65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510037554XA CN100336894C (en) | 2005-09-28 | 2005-09-28 | Method for brewing wine of fruit of cherokee rose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510037554XA CN100336894C (en) | 2005-09-28 | 2005-09-28 | Method for brewing wine of fruit of cherokee rose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1743446A true CN1743446A (en) | 2006-03-08 |
| CN100336894C CN100336894C (en) | 2007-09-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510037554XA Expired - Fee Related CN100336894C (en) | 2005-09-28 | 2005-09-28 | Method for brewing wine of fruit of cherokee rose |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280259B (en) * | 2008-05-29 | 2011-05-04 | 舒香莲 | Brewing cherokee rose wine by constant temperature fermentation |
| CN101797005B (en) * | 2009-02-05 | 2011-12-07 | 杨军 | Preserved fruit capable of tonifying the kidney and arresting spontaneous emission |
| CN103666958A (en) * | 2013-11-26 | 2014-03-26 | 廖智明 | Cherokee rose fruit wine |
| CN104611176A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Brewing method of Cherokee rose fruit health wine |
| CN106754009A (en) * | 2016-12-05 | 2017-05-31 | 张圆圆 | A kind of rich manganese wine of fruit of Cherokee rose |
| CN107619742A (en) * | 2017-10-27 | 2018-01-23 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of brewing method of Cherokee rose fruit wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203269A (en) * | 1997-06-25 | 1998-12-30 | 何全健 | Process for producing wine of fruit of Cherokee rose |
-
2005
- 2005-09-28 CN CNB200510037554XA patent/CN100336894C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280259B (en) * | 2008-05-29 | 2011-05-04 | 舒香莲 | Brewing cherokee rose wine by constant temperature fermentation |
| CN101797005B (en) * | 2009-02-05 | 2011-12-07 | 杨军 | Preserved fruit capable of tonifying the kidney and arresting spontaneous emission |
| CN103666958A (en) * | 2013-11-26 | 2014-03-26 | 廖智明 | Cherokee rose fruit wine |
| CN104611176A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Brewing method of Cherokee rose fruit health wine |
| CN106754009A (en) * | 2016-12-05 | 2017-05-31 | 张圆圆 | A kind of rich manganese wine of fruit of Cherokee rose |
| CN107619742A (en) * | 2017-10-27 | 2018-01-23 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of brewing method of Cherokee rose fruit wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100336894C (en) | 2007-09-12 |
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Granted publication date: 20070912 Termination date: 20180928 |