WO2014019291A1 - 鲜水果酒、酒味果脯和果酱的制造方法 - Google Patents

鲜水果酒、酒味果脯和果酱的制造方法 Download PDF

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Publication number
WO2014019291A1
WO2014019291A1 PCT/CN2012/082891 CN2012082891W WO2014019291A1 WO 2014019291 A1 WO2014019291 A1 WO 2014019291A1 CN 2012082891 W CN2012082891 W CN 2012082891W WO 2014019291 A1 WO2014019291 A1 WO 2014019291A1
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Prior art keywords
fruit
wine
jam
liquor
preserved
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PCT/CN2012/082891
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English (en)
French (fr)
Inventor
臧筑华
李济云
臧今楠
于军
孙玉军
曹福虹
张洪生
郑敏
魏德立
杨永安
姚凯
李文锋
杨奎
Original Assignee
天津泰达酒店有限公司
天津基石科技服务有限公司
天津滨海管理科学研究院
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Publication of WO2014019291A1 publication Critical patent/WO2014019291A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Definitions

  • the invention relates to a method for manufacturing fresh fruit wine, wine-flavored fruit and jam, and specifically relates to simultaneously producing a white wine, a wine-flavored fruit, a wine-flavored fruit and a jam rich in fresh fruit ingredients, belonging to white wine and tonic. And the field of fruit preservation.
  • the invention discloses a method for manufacturing fresh fruit wine, wine-flavored fruit and jam, and specifically: synchronously manufacturing a white wine, a wine-flavored fruit, a wine-flavored fruit and a jam rich in fresh fruit ingredients, belonging to liquor and supplement
  • a white wine a wine-flavored fruit
  • a wine-flavored fruit and a jam rich in fresh fruit ingredients belonging to liquor and supplement
  • the second-class products or the early maturity should not be stored, which improves the nutrient content and fruit storage of the liquor.
  • the cycle and the utilization of the fruit while avoiding the large amount of waste and loss of fresh fruit picking period o °c soaked in the traditional process, the Chinese white liquor with grain brewing, the alcohol content of 65 ° or more, four refrigerated And vacuum deliquoring, with alcohol in the range of 40 ° ⁇ 60 ° alcohol, in the white liquor is rich in fruit characteristics and the health characteristics of the wine, while producing wine-flavored fruits, preserves and jams, without preservatives and additives, The biological characteristics of the fruit are preserved throughout the process. It is suitable for both tropical and subtropical fruits, such as bayberry, lychee, papaya and mango, which are not easy to store.
  • apple pear, jujube, peach, apricot and temperate, subtemperate fruit. It can be serialized, standardized, generalized, industrialized, and can also be used in high-concentration fruit liquor, on-site modulation, and the method is simple and easy to lose.
  • the invention relates to a method for manufacturing fresh fruit wine, wine-flavored fruit and jam, which is characterized in that: the fresh fruit picked by the grain brewing alcohol with a degree of alcohol of 65° or more is immersed in four times of refrigerating and vacuum deliquoring, and the liquid which is extracted is added to the same wine.
  • the alcohol content of the liquid is in the range of 40 ° ⁇ 60 °, the fruit is used as wine-flavored fruit, preserved fruit and jam.
  • the invention has the following features: 1.
  • the fruit soaking solution is placed in a 0 ° C refrigerator, and the ratio of fruit to wine is 1:5 to 1:1.
  • the fruit is degreased and vacuum-packed or dried to be packaged as wine-flavored fruit and preserved fruit.
  • the bottle should be made of non-transparent color, which is best stored in porcelain.
  • the large container is placed statically.
  • the upper wine is used for filling, and the lower sediment floc is reduced.
  • the floc can be used as cooking wine.
  • Refrigeration temperature o °c Refrigeration temperature o °c ; vacuum deionization temperature below 10 °C.
  • Vacuum deliquoring after each refrigerating time of more than 24 hours is possible.
  • the first vacuum deliquored fruit, with more than double the fruit volume of the refrigerated liquor, the refrigerating time is greater than
  • a universal food vacuum dewatering device is used.
  • the working temperature is below the environment required by food production equipment below 10 °C.
  • the temperature compensation for the entire process must not exceed 10 °C. 4.3 drying and alcohol removal method
  • the fourth vacuum-deliqueted fruit is packaged in wine, container or bag.
  • the liquid-repellent vacuum package was dried in a drying oven placed at 60 °C.
  • the drying oven uses a general food drying equipment.
  • It can also be processed or manufactured into dried fruit by adding flavor to the fruit.
  • the dried fruit will be dried, and according to the processing method of the jam, the pulp is precipitated and precipitated to form a jam.
  • the white wine prepared by the same method of alcohol content in the range of 40° to 60° is added as a blend of fresh fruit and wine of different contents.
  • the four-time refrigerated and vacuum-dehydrated fruit wine concentrate can be stored separately and refrigerated separately. It can be bottled separately as a fresh fruit wine concentrate. It can be prepared on the spot according to the taste when drinking. When drinking, according to the human body's ability to withstand, control one-time drinking. the amount.
  • Papaya can be divided into sections before being soaked or soaked, and the pieces are cut into pieces, pieces and pieces, and dried in a vacuum bag.
  • Application example 2 Litchi wine:
  • the ripe and small fruits are picked and shelled, and no spoiled fruits are allowed to enter, which is the same as litchi wine.
  • the apple can be divided into sections, blocks and pieces after being soaked or soaked in the bubble, and then vacuum bagged after drying.
  • Example 4 wine-flavored mango drink: Take the wine and put it in a refrigerated environment (0 degrees Celsius -10 °C), according to the crowd to adapt to a small amount of mango wine stock solution, the wine tastes lingering, heat and heat.
  • the bayberry picked from the place of origin is placed in the container and takes up 90% of the space. (Placing the bayberry and squeezing it in a flat container) Adding alcohol with an alcohol content of 60° or more, transporting it in a refrigerated environment, using the above refrigeration and vacuum The liquid process simultaneously produces the arbutus wine liquor and the wine-flavored bayberry, bayberry fruit or bayberry sauce.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

提供了一种鲜水果酒、酒味果脯和果酱的制造方法。属于白酒、补酒和水果保鲜领域。取采摘时节的鲜果，0°C浸泡在以传统工艺，采用粮食酿造的中国白酒液，酒精度为65°以上酒液中，四次冷藏和真空脱液，配以40°~60°范围酒精度的酒中，在提升白酒液富含水果特性和酒类的保健特性同时，产生酒味水果、果脯及果酱，不用防腐剂和添加剂，全过程保存水果生物特性。既适用于杨梅、荔枝、木瓜、芒果，果实熟了不易存储的热带、亚热带水果，也适应于苹果、梨、枣、桃、杏及温带、亚温带水果。可系列化、标准化、通用化、工业化制造，也可采用高浓度水果酒液，现场调制，方法简单易行。

Description

说明书
鲜水果酒、 酒味果脯和果酱的制造方法 技术领域
本发明涉及一种鲜水果酒、 酒味果脯和果酱的制造方法， 具体地说： 是同步制造 一种富含鲜水果成分的白酒、 酒味水果、 酒味果脯及果酱， 属于白酒、 补酒和水 果保鲜领域。
背景技术
随着勾兌酒的种类和数量增加， 酒的营养和保健成分被人们越来越加以关注，现 在果酒都是高温酿制， 失去水果的生物性和大量营养成分， 部分水果有效成分大 量丢失， 白酒饮用的营养摄入举步不前， 时令水果的保鲜， 也不得不添加和喷施 大量防腐剂或提前采摘。
本发明公开了一种鲜水果酒、 酒味果脯和果酱的制造方法， 具体地说： 是同步制 造一种富含鲜水果成分的白酒、 酒味水果、 酒味果脯及果酱， 属于白酒、 补酒和 水果保鲜领域， 取采摘时节的鲜果， 并可利用水果采摘期的外形不良和外形伤残 品、次等品或早熟不宜存放品， 提高了白酒的饮用摄入的营养成分和水果保鲜存 放的周期及其水果的利用率， 同时避免鲜水果采摘期的大量浪费和损失 o°c浸泡 在以传统工艺， 采用粮食酿造的中国白酒液， 酒精度为 65° 以上酒液中， 四次 冷藏和真空脱液， 配以 40° 〜60° 范围酒精度的酒中， 在提升白酒液富含水果 特性和酒类的保健特性同时，产生酒味水果、果脯及果酱，不用防腐剂和添加剂， 全过程保存水果生物特性。 既适用于杨梅、 荔枝、 木瓜、 芒果， 果实熟了不易存 储的热带、 亚热带水果， 也适应于苹果、 梨、 枣、 桃、 杏及温带、 亚温带水果。 可系列化、标准化、通用化、工业化制造，也可采用高浓度水果酒液，现场调制， 方法简单易失。
发明内容
一种鲜水果酒、 酒味果脯和果酱的制造方法， 其特征是： 采用粮食酿造的酒精度 65° 以上白酒浸泡采摘的鲜水果， 四次冷藏和真空脱液，脱出的液体添加到相同 酒液的酒精度为 40° 〜60° 范围的酒中， 水果作为酒味水果、 果脯及果酱。 本发明具有以下特征： 1. 水果浸泡液搁置在 0°C冷藏装置内， 水果与酒液比例为 1:5至 1 : 1。
2. 经过四次真空脱水后的水果脱液真空封装或烘干后封装为酒味水果、 果脯。
3. 脱液的水果放置 60°C脱酒后制成果酱。
具体实施方式
1酒液的选择：
选用粮食酿造的 60° 以上酒液， 为传统工艺制作的中国白酒蒸馏原浆液， 根据 地域人群对酒的口感喜好， 选择不同酒液， 0°C冷藏， 例如： 高梁酒、 玉米酒、 米酒、 谷物混合酒。
水果的选择：
2.1采摘季， 雨后采摘为最佳时机。
2.2选用优质品或外形不良和外形伤残品、 次等品或早熟不宜存放品。
2.3禁止腐败品进入。
2.4果皮和果壳对人体有害的水果， 去皮浸泡， 无害的果皮和果壳带皮浸泡。
2.5不得选用喷施农药的水果。
容器的选择：
酒瓶应选用非透明色，以瓷器存放最佳，大容器静态放置，汲取上部酒进行灌装， 减少下部沉淀絮状物质进瓶， 该絮状物质可作为烹调料酒使用。
工艺过程：
4.1冷藏方法：
冷藏温度 o°c; 真空脱液温度在 10°C以下。
每次冷藏时间大于 24小时后真空脱液。
将第一次真空脱液的水果， 配以一倍以上水果容量的冷藏酒液， 冷藏时间大于
24小时后再次真空脱液。
反复四次， 真空提取液混合一体为鲜水果酒。
io°c以下密闭容器封装保存和运输。
4.2真空脱液方法：
采用通用的食品真空脱水设备。
工作温度在 10°C以下食品生产设备要求的环境下。
整个过程的温度补偿不得超过 10°C。 4.3烘干脱酒方法
烘干温度 60摄氏度， 60分钟， 或低温增加时间， 嗅觉和口感无酒味或略微含酒 味为宜。
4.4酒味水果的制造方法：
将第四次真空脱液的水果， 采用酒封装， 容器封装或包装袋封装。
4.5果脯的制造方法
脱液真空封装为放置在 60°C干燥箱中烘干。
干燥箱选用通用的食品烘干设备。
烘干 40分钟后真空封装， 禁止充氮封装。
也可进行果脯添加口味的工艺加工或制造成干果。
4.6果酱的制造方法
将烘干脱酒后的水果， 按照果酱加工方法， 制浆去渣沉淀后制成果酱。
4.7勾兌酒的配制方法：
将 40° 〜60° 范围酒精度的相同方法制作的白酒， 添加为不同含量的鲜水果酒 勾兌。
现场调制方法：
四次冷藏和真空脱液的水果酒浓缩液， 可以独立冷藏贮存， 单独装瓶作为鲜水果 酒浓缩液， 聚餐时可以现场根据口味调制， 饮酒时， 根据人体受补承受能力， 控 制一次性饮用量。
应用实例 1， 木瓜酒：
采摘期， 在可采摘前三天进行摘果， 不使用化肥的木瓜带皮浸泡， 使用化肥的木 瓜去皮浸泡。木瓜可泡前分割或泡后分割成果脯条、块、片，烘干后真空袋封装。 应用实例 2， 荔枝酒：
采摘期， 选用熟透、 个小的果实采摘后去壳， 不得有腐败果实进入， 与荔枝酒包 装相同。
应用实例 3， 苹果酒：
采摘期，选用熟透的外形残次品为宜，苹果可泡前分割或泡后分割成果脯条、块、 片， 烘干后真空袋封装。
实例 4， 酒味芒果饮： 取酒酿放置冷藏环境 （0摄氏度 -10°C )， 根据人群适应加入少量芒果酒原液， 酒 味缠绵， 消暑生津。
实例 5， 保鲜杨梅：
产地采摘的杨梅，放入容器内占空间的 90%，（放置杨梅挤压，以扁形容器为宜） 加入酒精度 60° 以上白酒， 运输储存在冷藏环境， 使用时， 采用上述冷藏和真 空脱液工艺同步制造杨梅酒原液和酒味杨梅、 杨梅果脯或杨梅酱。

Claims

权利要求书
1. 一种鲜水果酒、 酒味果脯和果酱的制造方法， 其特征是： 采用粮食酿造的酒 精度 65° 以上白酒浸泡采摘的鲜水果， 四次冷藏和真空脱液， 脱出的液体添加 到相同酒液的酒精度为 40° 〜60° 范围的酒中， 水果作为酒味果脯和脱酒后制 成果酱。
2. 根据权利要求 1 所述的鲜水果酒、 酒味果脯和果酱的制造方法， 其特征是： 水果浸泡液搁置在 0°C冷藏装置内， 水果与酒液比例为 1:5至 1 : 1。
3. 根据权利要求 1 所述的鲜水果酒、 酒味果脯和果酱的制造方法， 其特征是： 经过四次真空脱水后的水果脱液真空封装或烘干后封装为酒味水果、果脯及果酱。
4. 根据权利要求 1 所述的鲜水果酒、 酒味果脯和果酱的制造方法， 其特征是： 脱液的水果放置 60°C环境下， 脱酒后制成果酱。
PCT/CN2012/082891 2012-08-01 2012-10-13 鲜水果酒、酒味果脯和果酱的制造方法 WO2014019291A1 (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108384676A (zh) * 2017-12-05 2018-08-10 苏州苏东庭生物科技有限公司 一种营养型杨梅酒的糖度调制方法
CN112690360A (zh) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业（集团）股份有限公司 一种冰淇淋及其制备方法
WO2021079280A1 (en) * 2019-10-24 2021-04-29 Germishuys Jacobus Josias An alcoholic beverage product
CN115736068A (zh) * 2022-09-30 2023-03-07 杭州澳之品贸易有限公司 巧克力及其制作方法

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CN1676595A (zh) * 2004-04-02 2005-10-05 王云峰 杏仁白酒的生产方法
CN101023162A (zh) * 2004-07-23 2007-08-22 三得利株式会社 酒精浸泡物或使用此物的食品或饮料及其制造方法
CN102827741A (zh) * 2012-07-30 2012-12-19 天津泰达酒店有限公司 鲜水果酒、酒味果脯和果酱的制造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1676595A (zh) * 2004-04-02 2005-10-05 王云峰 杏仁白酒的生产方法
CN101023162A (zh) * 2004-07-23 2007-08-22 三得利株式会社 酒精浸泡物或使用此物的食品或饮料及其制造方法
CN102827741A (zh) * 2012-07-30 2012-12-19 天津泰达酒店有限公司 鲜水果酒、酒味果脯和果酱的制造方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108384676A (zh) * 2017-12-05 2018-08-10 苏州苏东庭生物科技有限公司 一种营养型杨梅酒的糖度调制方法
WO2021079280A1 (en) * 2019-10-24 2021-04-29 Germishuys Jacobus Josias An alcoholic beverage product
CN112690360A (zh) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业（集团）股份有限公司 一种冰淇淋及其制备方法
CN115736068A (zh) * 2022-09-30 2023-03-07 杭州澳之品贸易有限公司 巧克力及其制作方法

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