CN105907541A - Processing method of cherry tomato-containing fruit wine - Google Patents
Processing method of cherry tomato-containing fruit wine Download PDFInfo
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- CN105907541A CN105907541A CN201610492282.0A CN201610492282A CN105907541A CN 105907541 A CN105907541 A CN 105907541A CN 201610492282 A CN201610492282 A CN 201610492282A CN 105907541 A CN105907541 A CN 105907541A
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- cherry tomato
- fruit wine
- cherry
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention relates to a processing method of cherry tomato-containing fruit wine. The method comprises the steps of screening out fresh and disease-free cherry tomatoes, cleaning the selected cherry tomatoes, mixing the cherry tomatoes with bran, pulping, treating by using compound enzyme, juicing, filtering, clarifying by an enzymatic method, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, ageing, packaging and sterilizing to obtain a finished product. The cherry tomato-containing fruit wine prepared by the method is rich in fruity flavor, stable in color, mellow and thick in mouth feel and good in quality, and the raw material utilization rate is improved.
Description
Technical field:
The processing method that the present invention relates to a kind of fruit wine, the processing method especially relating to a kind of cherry tomato fruit wine.
Background technology:
Four seasons fruit can extend hundreds of kind of the most thousands of kinds of fruit wine, preserved fruit, the production of fruit juice product industry, not only sells in China
Wide market, market the most surely can be popular abroad, because we are resource big countries, other countries cannot be equal to ratio, and five
1 year about 500,000,000,000 sales volume in the big Ko-ji insects whole nation, industry as related in fruit fruit wine is risen can capture 20 60%, that is, several
The market share of 10000000000, several hundred billion, prospect is unimaginable.
Summary of the invention:
The technical problem to be solved cherry tomato crushing juice rate that is existing cherry tomato fruit wine present in the production method is low,
The defects such as hydrolysis result is the best, fruit wine ageing time length, color and luster are unstable, it is provided that one is nutritious, mouthfeel is strong, fruity is fragrant
Alcohol and the cherry tomato fruit wine processing method that the ageing time is short, saccharomycete is pure, hydrolysis result is good.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of cherry tomato fruit wine, uses
Following steps:
A, pretreatment of raw material: select fresh, disease-free cherry tomato cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned cherry tomato, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hour bubble time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare cherry tomato pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in cherry tomato pulp, control temperature 40-50 DEG C, time 2-
3 hours, prepare cherry tomato liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters cherry tomato liquid；
G, barms: from ground separation fruit wine yeasts such as cherry tomato surface, cultivating soils, screen suitable distiller's yeast bacterial strain, pass through
After yeast screening assay, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the cherry tomato liquid in step F, fermentation temperature
Degree is for 30-40 DEG C, and the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares holy girl's fruit wine；
J, ageing: use microwave radiation technology cold treatment to accelerate holy girl's fruit wine ageing, microwave power 500-1000MHz, cold treatment time
5-10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare cherry tomato fruit wine.
In described step B being by a certain percentage: cherry tomato is 75-85 weight portion, wheat bran is 15-25 weight portion.
In described step C, certain proportion is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, half is fine
Dimension element enzyme 5-8 weight portion.
The invention have the advantages that the present invention uses when cherry tomato is pulled an oar cherry tomato to mix with wheat bran, improve sage
The crushing juice rate of female fruit；Use the mixing of multiple enzyme, it is possible to decompose the nutriment in cherry tomato in enzymolysis step comprehensively；In fermentation
Time, use through screening, expand the saccharomycete cultivated, it is ensured that the pure in mouth feel of zymotic fluid；During ultrafiltration, use shitosan-fish glue knot
The method closed, overcomes the defect that existing filter effect is the best；The method using microwave radiation technology cold treatment in ageing, reduces old
The time made.
Detailed description of the invention:
Embodiment 1:
A, pretreatment of raw material: select fresh, disease-free cherry tomato 80kg cleaned, as standby raw material；
B, mix, pull an oar: being mixed with 20kg wheat bran by cleaned cherry tomato, wheat bran fineness is 60 mesh, mixes soak time 17
Hour, temperature is 40 DEG C, does making beating and processes；
C, complex enzyme process: take pectase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg mixing, by weight 3%
Ratio be placed in through making beating process slurries in, temperature control be 50 DEG C, the time is 4 hours；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare cherry tomato pulp；
E, enzyme process are clarified: add pectase 0.3kg in cherry tomato pulp weight, control temperature 45 C, time 2 h, prepare
Cherry tomato liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters cherry tomato liquid；
G, barms: from ground separation fruit wine yeasts such as cherry tomato surface, cultivating soils, screen suitable distiller's yeast bacterial strain, pass through
After yeast screening assay, expansion are cultivated, standby；
H, fermentation: taking in the cherry tomato liquid that saccharomycete 1kg in step G adds in step F, fermentation temperature is 40 DEG C, the time is
13 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares holy girl's fruit wine；
J, ageing: use microwave radiation technology cold treatment to accelerate holy girl's fruit wine ageing, microwave power 800MHz, 7 days cold treatment time, temperature
Spend 8 DEG C；
K, packaging: cherry tomato fruit wine bottling packaging will be prepared after sterilization.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the invention as claimed with
Modify, all should belong to the covering scope of the claims in the present invention.
Claims (3)
1. the processing method of a cherry tomato fruit wine, it is characterised in that: employing following steps:
A, pretreatment of raw material: select fresh, disease-free cherry tomato cleaned, as standby raw material；
B, mix, pull an oar: being mixed by a certain percentage with wheat bran by cleaned cherry tomato, wheat bran fineness is 60-70 mesh, mixing leaching
17-20 hour bubble time, temperature is 40-50 DEG C, does making beating and processes；
C, complex enzyme process: pectase, cellulase and hemicellulase are mixed by a certain percentage, by the weight ratio of 3-4%
Being placed in the slurries that making beating processes, temperature controls as 50-55 DEG C, and the time is 4-5 hour；
D, squeeze the juice, filter: the slurries after being processed by complex enzyme are squeezed the juice, and filter, and prepare cherry tomato pulp；
E, enzyme process are clarified: add the pectase of its weight 0.5-1% in cherry tomato pulp, control temperature 40-50 DEG C, time 2-
3 hours, prepare cherry tomato liquid；
F, ultrafiltration: the method using shitosan-fish glue to combine filters cherry tomato liquid；
G, barms: from ground separation fruit wine yeasts such as cherry tomato surface, cultivating soils, screen suitable distiller's yeast bacterial strain, pass through
After yeast screening assay, expansion are cultivated, standby；
H, fermentation: the ratio taking the 1-2% by weight of the saccharomycete in step G adds in the cherry tomato liquid in step F, fermentation temperature
Degree is for 30-40 DEG C, and the time is 10-15 days；
I, ultrafiltration: the method using shitosan-fish glue to combine filters, and prepares holy girl's fruit wine；
J, ageing: use microwave radiation technology cold treatment to accelerate holy girl's fruit wine ageing, microwave power 500-1000MHz, cold treatment time
5-10 days, temperature 5-10 DEG C；
K, pack, be sterilized after prepare cherry tomato fruit wine.
The processing method of a kind of cherry tomato fruit wine the most according to claim 1, it is characterised in that by one in described step B
Certainty ratio is: cherry tomato is 75-85 weight portion, and wheat bran is 15-25 weight portion.
The processing method of a kind of cherry tomato fruit wine the most according to claim 1, it is characterised in that certain in described step C
Ratio is: pectase be 85-90 weight portion, cellulase be 5-8 weight portion, hemicellulase 5-8 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492282.0A CN105907541A (en) | 2016-06-29 | 2016-06-29 | Processing method of cherry tomato-containing fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492282.0A CN105907541A (en) | 2016-06-29 | 2016-06-29 | Processing method of cherry tomato-containing fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907541A true CN105907541A (en) | 2016-08-31 |
Family
ID=56759936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492282.0A Withdrawn CN105907541A (en) | 2016-06-29 | 2016-06-29 | Processing method of cherry tomato-containing fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907541A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244387A (en) * | 2016-10-26 | 2016-12-21 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN106635699A (en) * | 2016-11-15 | 2017-05-10 | 张振平 | Cherry tomato wine brewing method |
-
2016
- 2016-06-29 CN CN201610492282.0A patent/CN105907541A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244387A (en) * | 2016-10-26 | 2016-12-21 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN106244387B (en) * | 2016-10-26 | 2019-11-29 | 长江师范学院 | A kind of Composite fermentation type fruit wine and preparation method thereof |
| CN106635699A (en) * | 2016-11-15 | 2017-05-10 | 张振平 | Cherry tomato wine brewing method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160831 |
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| WW01 | Invention patent application withdrawn after publication |