CN102399661A - Preparation method for plum health-care fruit wine - Google Patents
Preparation method for plum health-care fruit wine Download PDFInfo
- Publication number
- CN102399661A CN102399661A CN2011103797712A CN201110379771A CN102399661A CN 102399661 A CN102399661 A CN 102399661A CN 2011103797712 A CN2011103797712 A CN 2011103797712A CN 201110379771 A CN201110379771 A CN 201110379771A CN 102399661 A CN102399661 A CN 102399661A
- Authority
- CN
- China
- Prior art keywords
- wine
- preparation
- plum
- produces
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of fermented fruit wine, in particular to a preparation method for plum health-care fruit wine. The preparation method sequentially comprises the following steps of: screening, cleaning and crushing the raw material fruit; adjusting ingredients; placing into a jar; adding yeast and fermenting; inversing the jar; ageing; blending and mixing wine; clarifying; filtering; storing; sterilizing; detecting; packaging; and putting into a storehouse. The preparation method is characterized in that: honey is added during crushing and stirring; and the adding amount of the honey is 5 to 10 percent of the total amount of the fruit for the fermented wine. By the preparation method for the plum health-care fruit wine, the plum health-care fruit wine has mellow wine taste, strong fragrance, nutritional value of plums and the honey and unique flavor, and is suitable for people to drink.
Description
Technical field
The present invention relates to the fermentation fruit wine field, particularly a kind of preparation method who produces the plum health fruit.
Background technology
Plum is the fruit of rosaceous plant Japanese plum, belongs to stone fruit, and China's most of areas is all produced.The not anti-storage of its characteristics is main to eat raw basically, and amount of finish seldom has products such as can, preserved fruit, so there are every year a large amount of fruits to rot, loses very big.In the case, utilize modern biotechnology to make deep processed product, not only improve value-added content of product, also open up a new outlet for the orchard worker buys fruit.
The deep processed product of biotechnology is with raw fruit refining forming after operations such as processing treatment, yeast fermentation, clarifying treatment.The fermented type plum fruit wine that utilizes present technique to produce is to use full fruit jam fermentation, and therefore, fermented type plum fruit wine not only contains the abundant VITAMINs of plum and the amino acid of needed by human body, the various flavor compound and the nutritive substance that also have yeast metabolism to produce.
Fruit wine wine degree is low, and is nutritious, and meets the policy of national drinks development, i.e. and " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", so development prospect is wide.Fruit wine great majority in the market are grape wine, and other fruit fruit wine kinds seldom, and great majority are with white spirit mixing or form with soaking in Chinese liquor that the outward appearance verity is poor, and color and luster is heavy, and nutritive ingredient is few.
Summary of the invention
It is dense with, fragrance to the purpose of this invention is to provide a kind of the wine is mellow, has the nutritive value of plum and honey, and unique flavor is suitable for the preparation method of the production plum health fruit that masses drink.
The technical scheme that the present invention solves its technical problem employing is: a kind of preparation method who produces the plum health fruit, and it comprises as follows step successively: raw material fruit, screening, cleaning, fragmentation, composition are adjusted, the dress cylinder adds yeast fermentation, inverted engine, ageing, blends rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in; It is characterized in that: the broken stirring adds honey simultaneously, and the honey add-on is the 5-10% of fermented wine with the fruit total amount.
Described dress cylinder adds in the yeast fermentation step; With DV10 yeast fermentation plum fruit wine, inoculum of dry yeast is that 0.3g/ rises fruit juice, dissolves in an amount of squeezing Normal juice mixing solutions to yeast earlier; Get required yeasts at 42 ℃ of incubator activation 30～60min, 20～25 ℃ of following inoculation yeast.
Described dress cylinder adds in the yeast fermentation step, use be the band SV fermentor tank.
Described dress cylinder adds in the yeast fermentation step, is divided into primary fermentation and secondary fermentation, is 20～25 ℃ of bottom fermentations in temperature at first, and yeast phase is 8-12 days, and no gas produces, and primary fermentation finishes; After primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, the 90%-95% of storage fat to the ladle capacity that disinfects of packing into, under 20～25 ℃ again through 2 all secondary fermentation.
In the described inverted engine step, the wine liquid after the fermentation completion is removed wine pin deposition, separate, isolate pure mellow wine liquid, in the storage fat that disinfects of packing into, to the 90%-95% of ladle capacity with siphonage.
In the described ageing step, temperature requirement remains on below 20 ℃ during ageing, 6 months ageing time.
The described rectification step of blending is that the content of total dissoluble solid is 10～15% in the fermented wine after when rectification, honey being joined clarification.
Described clarification and filtration step are at glue 9-11 days down, with silicon bentonite filter, and flame filter press, former wine is clarified, filtered to microporous filter.
Silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ rises former wine in the described silicon bentonite filter.
The invention has the beneficial effects as follows:
1, adopts fragmentation to stir into pulpous state, add honey simultaneously, formed the novel plum wine of nutritive value with plum and honey in the fragmentation stirring.
2, the plum fruit wine of producing with the DV10 yeast fermentation, fruital, aroma are coordinated, and plum, honey flavour are given prominence to.
3, combine LBVI to filter clarification plum fruit wine with the silicon bentonite, improved the stability of wine, reduced the browning reaction of wine.
4, whole process of production does not have any thermal treatment process, and fermentation and lixiviate make plum fruit wine well keep the nutritive ingredient of raw material.
5, the fermented type plum fruit wine production technology of the present invention's preparation adopts 100% former fruit jam fermentation, and product wine degree is low, and pol is low, does not have the alcohol of interpolation, essence, pigment.Mouthfeel is good, and is nutritious.Unique flavor is suitable for masses and drinks.
6, the fermented type plum fruit wine of the present invention's preparation has profit flesh beautifying face and moistering lotion effect; Can clearing lung-heat Li Shui, can regain one's strength of body rapidly, Ginseng Extract has strengthening the spleen to promote digestion; Step-down, antibechic effect, can promote cardio and vascular function, liver is had provide protection, improves sleep, improve immunizing power.
Embodiment
A kind of novel plum fruit wine preparation method of the present invention is following:
Embodiment 1
Step 1: get the good plum of the fresh ripening degree of 900g, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stirs in fragmentation to add 100g honey simultaneously, and the honey add-on is that fermented wine is with 10% of fruit total amount.Process plum honey slurry;
Step 2: with 1 liter in step 1 plum honey slurry, adjustment acidity, pol;
Step 3: the mixing juice that forms in step 2 is packed into and is had in the fermentation flask of SV, adds the DV10 yeast, and addition is that 0.3g/ rises and mixes juice, gets 10 times of quality of dry yeast and mixes juice and make at 42 ℃ of incubator activation yeast 30～60min; Under 25 ℃ condition, fermented 8 days; No gas produces, and primary fermentation is accomplished;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, 90% of storage fat to the ladle capacity that disinfects of packing into, and to treat secondary fermentation, clear juice has 0.7 liter;
Step 5: inverted engine, under 25 ℃ condition, through the secondary fermentation in 2 weeks, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 90% ageing of storage fat to the ladle capacity that disinfects of packing into, clear juice has 0.6 liter;
Step 6: ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm.6 months ageing time;
Step 7: blend rectification, according to the requirement of finished product the plum wine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 15%;
Step 8: will blend the wine that modulates, and store for some time, storage temperature is below 10 ℃;
Step 9: clarification, filter, in glue down 9 days, with silicon bentonite filter, flame filter press, former wine is clarified, filtered to microporous filter, former wine is reached clarify stable purpose, silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter all is weight percentage; The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter.
Step 10: wine sterilization, check, the packing that will store, be preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time.
Embodiment 2
Step 1: get the good plum of the fresh ripening degree of 9000g, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stirs in fragmentation to add 1000g honey simultaneously, and the honey add-on is that fermented wine is with 10% of fruit total amount.Process plum honey slurry;
Step 2: with 10 liters in step 1 plum honey slurry, adjustment acidity, pol;
Step 3: the mixing juice that forms in step 2 is packed into and is had in the fermentation flask of SV, adds the DV10 yeast, and addition is that 0.3g/ rises and mixes juice, gets 10 times of quality of dry yeast and mixes juice and make at 42 ℃ of incubator activation yeast 30～60min; Under 20 ℃ condition, fermented 12 days; No gas produces, and primary fermentation is accomplished;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, 95% of storage fat to the ladle capacity that disinfects of packing into, and to treat secondary fermentation, clear juice has 7 liters;
Step 5, inverted engine, under 20 ℃ condition, through 2 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 95% ageing of storage fat to the ladle capacity that disinfects of packing into, juice has 6 liters clearly;
Step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm.6 months ageing time;
Step 7, blend rectification, according to the requirement of finished product the plum wine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 10;
Step 8, will blend the wine that modulates, and store for some time, storage temperature is below 10 ℃;
Step 9, clarification, filtration, playing glue 11 days, with silicon bentonite filter, flame filter press, former wine is clarified, filtered to microporous filter, makes former wine reach the stable purpose of clarification; Silicon bentonite addition be 1g/ rise former wine.LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter.
With wine sterilization, check, the packing of storing, be preferably in below 10 ℃ in envrionment temperature, relative humidity is preserved at 70%～75% time;
Embodiment 3
Step 1: get the good plum of the fresh ripening degree of 495kg, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stirs in fragmentation to add 5kg honey simultaneously, and the honey add-on is that fermented wine is with 10% of fruit total amount.Process plum honey slurry;
Step 2: with 500 liters in step 1 plum honey slurry, adjustment acidity, pol;
Step 3: the mixing juice that forms in step 2 is packed into and is had in the fermentation flask of SV, adds the DV10 yeast, and addition is that 0.3g/ rises and mixes juice, gets 10 times of quality of dry yeast and mixes juice and make at 42 ℃ of incubator activation yeast 30～60min.Under 23 ℃ condition, fermented 10 days; No gas produces, and primary fermentation is accomplished;
Step 4: after primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, 93% of storage fat to the ladle capacity that disinfects of packing into, and to treat secondary fermentation, clear juice has 350 liters;
Step 5, inverted engine, through 2 all secondary fermentation, fermented wine is removed wine pin deposition, separates with siphonage, isolates pure mellow wine liquid, 93% ageing of storage fat to the ladle capacity that disinfects of packing into, clear juice has 300 liters;
Step 6, ageing, the temperature requirement during the ageing remain on below 20 ℃, and free S02 remains on 50ppm.6 months ageing time;
Step 7, blend rectification, according to the requirement of finished product the plum wine of different batches is transferred and converted, blend rectification honey is joined in the clarifying fermented wine, the content of total dissoluble solid is 12%;
Step 8, will blend the wine that modulates, and store for some time, storage temperature is below 10 ℃;
Step 9, clarification, filtration, playing glue 10 days, with silicon bentonite filter, flame filter press, former wine is clarified, filtered to microporous filter, makes former wine reach the stable purpose of clarification, and silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ liter.The wine body becomes as clear as crystal, is filled in other wine storing jar with silicon bentonite filter.
Step 10, wine sterilization, check, the packing that will store are preferably in below 10 ℃ in envrionment temperature, and relative humidity is preserved at 70%～75% time;
The fermented type plum fruit wine mouthfeel of the present invention's preparation is pure; Nutritious, profit flesh beautifying face and moistering lotion, ability clearing lung-heat Li Shui are arranged, can regain one's strength of body Ginseng Extract rapidly; Build up one's resistance to disease, have strengthening the spleen to promote digestion; Step-down, antibechic effect, can improve the composition of blood, promote cardio and vascular function, liver is had provide protection, improves sleep, improve immunizing power.Gained fruit wine wine degree is low, has the nutritive value and the health-care effect of plum, honey, and unique flavor is suitable for masses and drinks.
Claims (9)
1. preparation method who produces the plum health fruit, it comprises as follows step successively: raw material fruit, screening, clean, broken, composition adjustment, dress cylinder add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilization, check, packing, warehouse-in; It is characterized in that: the broken stirring adds honey simultaneously, and the honey add-on is the 5-10% of fermented wine with the fruit total amount.
2. a kind of preparation method who produces the plum health fruit according to claim 1; It is characterized in that: described dress cylinder adds in the yeast fermentation step; With DV10 yeast fermentation plum fruit wine, inoculum of dry yeast is that 0.3g/ rises fruit juice, dissolves in an amount of squeezing Normal juice mixing solutions to yeast earlier; Get required yeasts at 42 ℃ of incubator activation 30～60min, 20～25 ℃ of following inoculation yeast.
3. a kind of preparation method who produces the plum health fruit according to claim 1 is characterized in that: described dress cylinder adds in the yeast fermentation step, use be the band SV fermentor tank.
4. a kind of preparation method who produces the plum health fruit according to claim 1 is characterized in that: described dress cylinder adds in the yeast fermentation step, is divided into primary fermentation and secondary fermentation; Be 20～25 ℃ of bottom fermentations at first in temperature; Yeast phase is 8-12 days, and no gas produces, and primary fermentation finishes; After primary fermentation was accomplished, solid slag sank to the bottom, and siphon wine liquid is removed solid slag, the 90%-95% of storage fat to the ladle capacity that disinfects of packing into, under 20～25 ℃ again through 2 all secondary fermentation.
5. a kind of preparation method who produces the plum health fruit according to claim 1; It is characterized in that: in the described inverted engine step; Wine liquid after the fermentation completion is removed wine pin deposition, separate, isolate pure mellow wine liquid with siphonage; Pack in the storage fat that disinfects, to the 90%-95% of ladle capacity.
6. a kind of preparation method who produces the plum health fruit according to claim 1 is characterized in that: in the described ageing step, temperature requirement remains on below 20 ℃ during ageing, 6 months ageing time.
7. a kind of preparation method who produces the plum health fruit according to claim 1 is characterized in that: the described rectification step of blending is that the content of total dissoluble solid is 10～15% in the fermented wine after when rectification, honey being joined clarification.
8. a kind of preparation method who produces the plum health fruit according to claim 1 is characterized in that: described clarification and filtration step are at glue 9-11 days down, with silicon bentonite filter, and flame filter press, former wine is clarified, filtered to microporous filter.
9. a kind of preparation method who produces the plum health fruit according to claim 8 is characterized in that: silicon bentonite addition is that 1g/ rises former wine, LBVI 0.005g/ rises former wine in the described silicon bentonite filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110379771.2A CN102399661B (en) | 2011-11-25 | 2011-11-25 | A kind of preparation method producing plum health fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110379771.2A CN102399661B (en) | 2011-11-25 | 2011-11-25 | A kind of preparation method producing plum health fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102399661A true CN102399661A (en) | 2012-04-04 |
| CN102399661B CN102399661B (en) | 2015-12-16 |
Family
ID=45882318
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110379771.2A Expired - Fee Related CN102399661B (en) | 2011-11-25 | 2011-11-25 | A kind of preparation method producing plum health fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102399661B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994312A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum wine |
| CN103421635A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of plum wine |
| CN103484295A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Plum wine |
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN110835594A (en) * | 2019-12-18 | 2020-02-25 | 贵州绿色山水农业科技发展有限公司 | Preparation process of plum fruit wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6317684A (en) * | 1986-07-09 | 1988-01-25 | Tax Adm Agency | Preparation of plum wine |
| CN1958768A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative apricotine |
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative plum wine |
| CN101481642A (en) * | 2008-01-08 | 2009-07-15 | 方国忠 | Preparation of plum dry red wine and product |
| RU2384611C2 (en) * | 2008-06-04 | 2010-03-20 | Сергей Сергеевич Щербаков | Plum distillate production method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
-
2011
- 2011-11-25 CN CN201110379771.2A patent/CN102399661B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6317684A (en) * | 1986-07-09 | 1988-01-25 | Tax Adm Agency | Preparation of plum wine |
| CN1958768A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative apricotine |
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative plum wine |
| CN101481642A (en) * | 2008-01-08 | 2009-07-15 | 方国忠 | Preparation of plum dry red wine and product |
| RU2384611C2 (en) * | 2008-06-04 | 2010-03-20 | Сергей Сергеевич Щербаков | Plum distillate production method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421635A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of plum wine |
| CN102994312A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum wine |
| CN103484295A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Plum wine |
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN110835594A (en) * | 2019-12-18 | 2020-02-25 | 贵州绿色山水农业科技发展有限公司 | Preparation process of plum fruit wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102399661B (en) | 2015-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102399661B (en) | A kind of preparation method producing plum health fruit | |
| CN101285023B (en) | Red raspberry health wine and brewing process thereof | |
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN102391922A (en) | Production and preparation method of wild grape wine | |
| CN102827716A (en) | Brewing technology of blueberry fruit beer | |
| CN102168003B (en) | Litchi brandy and production method thereof | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN102978067A (en) | Process for producing dark green tea wine by using sugar fermentation brewing method | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN104762180A (en) | Waxberry wine and brewing process thereof | |
| CN105907526A (en) | Preparation method of mulberry fruit wine | |
| CN102277260A (en) | Green tea biological wine and brewing process thereof | |
| CN100487100C (en) | Fresh Chinese data red wine and preparing process thereof | |
| CN1900250B (en) | Forest frog oil grape wine and its processing method | |
| CN104371880A (en) | Solid fermentation preparation method of persimmon flavor fruit vodka | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN103131577A (en) | Apricot health fruit wine preparation method | |
| CN103160405A (en) | Wild actinidia wine and brewing method thereof | |
| CN102382742B (en) | Preparation method of abricotine | |
| CN104263575A (en) | Grape wine drink and preparation method thereof | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN107955766A (en) | A kind of brewing method of flue fruit beer | |
| CN102399672A (en) | Preparation method for pawpaw health-care wine | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof | |
| CN102373133A (en) | Formula and production technology of organic fig wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151216 Termination date: 20191125 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |