CN106190703A - A kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine and preparation method thereof - Google Patents
A kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine and preparation method thereof Download PDFInfo
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- CN106190703A CN106190703A CN201610618308.1A CN201610618308A CN106190703A CN 106190703 A CN106190703 A CN 106190703A CN 201610618308 A CN201610618308 A CN 201610618308A CN 106190703 A CN106190703 A CN 106190703A
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The invention discloses a kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine, be made up of the raw material of following weight parts: wild strawberry 100 150, Fructus Cucurbitae moschatae 46, Fructus Pruni pseudocerasi 10 15, Fructus Jujubae 69, the fresh lotus base of a fruit 23, Semen Pisi sativi 46, Oryza glutinosa 34, Semen Euryales 23, maceraring enzyme and aroma-producing active dry yeast are appropriate, saccharomyces cerevisiae and compound clarifier is appropriate, coconut juice is appropriate;The present invention with the addition of multiple has effects of tonifying middle-Jiao and qi natural material, make that wine body Middle nutrition is more abundant, health-care effect is notable, produce wild strawberry sparkling wine color and luster glow, as clear as crystal, wine body is plentiful, in injection wineglass, steam bubble is abundant, the smell of fruits is very sweet, mouthfeel is soft, long times of aftertaste, and its alcoholic strength is 7 14%vol, pressure carbon dioxide is (20 DEG C) 0.1 0.4MPa.
Description
Technical field
The present invention relates to health fruit technical field, particularly relate to a kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine and preparation side thereof
Method.
Background technology
China is the country that fraises des bois resource is the abundantest in the world, and fraises des bois is Rosaceae Fragaria, fruit ruby
Succulence, quality moderate, fragrant odour soft, sour-sweet, rich in the nutritional labeling such as aminoacid, minerals and vitamins, more rich in phenol
The active skull cap components such as acid, anthocyanidin, flavonoid, have stronger antioxidation and Scavenging ability, raising immunity of organism,
Improving the effect such as hormone metabolism, slow down aging, to preventing and treating arteriosclerosis, coronary heart disease has good curative effect, and it is high to be that one has
The natural berry of healthy nutritive value.
But the wild strawberry fresh fruit market supply cycle is short, it is difficult, perishable to store, it is unfavorable for long-distance transport, only by eating meeting raw
Seriously restricting the development of wild strawberry industry, the industry therefore going out fruit wine with wild strawberry for raw material production is arisen at the historic moment, wild strawberry fruit
Wine be cleaned, broken with fresh wild Fructus Fragariae Ananssae berry for raw material, fermentation, aging form, its beautiful in colour, mellow in taste, be
A kind of fruit wine deeply liked by consumer, occurs in that various wild strawberry fruit wine brand the most on the market, but with wild strawberry
Go out the brand the most but no one of sparkling wine for raw material production, provide one to have healthy nutritive value for this present invention
Wild strawberry sparkling wine and production technology, provide a new way for wild strawberry industry fast development.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine, is made up of the raw material of following weight parts:
Wild strawberry 100-150, Fructus Cucurbitae moschatae 4-6, Fructus Pruni pseudocerasi 10-15, Fructus Jujubae 6-9, fresh lotus base of a fruit 2-3, Semen Pisi sativi 4-6, Oryza glutinosa 3-4, Semen Euryales 2-
3, maceraring enzyme and aroma-producing active dry yeast be appropriate, saccharomyces cerevisiae and compound clarifier is appropriate, coconut juice is appropriate;
Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.
A kind of described invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method, comprises the following steps:
(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild
Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and fresh Fructus Cucurbitae moschatae removing peel and pulp, Fructus Pruni pseudocerasi and Fructus Jujubae are cleaned the most destemming going
Core, the fresh lotus base of a fruit are cleaned, and the raw material handled well all mixes, and limit adds the sulfur dioxide limit broken juice of 20-30mg/L, filters
To Fructus Fragariae Ananssae juice;
(2) Semen Pisi sativi, Oryza glutinosa, Semen Euryales being picked miscellaneous and cleaned, soak 5-6 hour with coconut juice, pull feeding frying pan after draining out, little fire is continuous
Stir-fry to going out perfume (or spice), after cooling, send in disintegrating machine the granule being broken into diameter 3-5 millimeter, then with the expanded rear superfine powder of bulking machine
Broken, obtain superfine powder;
(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, 0.1-0.2% maceraring enzyme and the raw fragrant active dry ferment of 0.3-0.4% of gross weight is added
Mother, enzyme and yeast are dissolved in the 2-3% sugar liquid of 10-12 times before use, activate 50-60 minute at 30-33 DEG C, send into and send out
In ferment bottle at 20-25 DEG C enzymatic hydrolysis and fermentation, every day artificial shaking flask 4-6 time, when after 2-3 days, liquid turns clearly, the smell of fruits is very sweet centrifugal point
From, obtain one time fermentation liquid;
(4) regulate pol in above-mentioned one time fermentation liquid and, to 15-20 ° of Bx, add 6-8g/L oak chip, at ultrasonic power 120-
Urge under the conditions of 180W, temperature 25-30 DEG C old 20-25 minute, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, add after cooling
The saccharomyces cerevisiae of 0.3-0.5% activation, sends in fermentation tank;
(5) in regulation fermentation tank, tank pressure 0.01-0.02MPa, product temperature 8-10 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to
Tank pressure rises to during 5-6% 0.3-0.4MPa, product temperature rise continues fermentation to 10-12 DEG C, when residual sugar is down to 0.4-0.5% with the least
Time 0.1 DEG C of speed by product temperature drop to 0--2 DEG C, discharge schlempe, after-ripening 30-45 days after maintaining this product temperature 20-24 hour;
(6) by expanded 10-12 hour of the 60-70 DEG C of water dissolution of chitosan, Bentonite and crospovidone 8-10 times, cold
But with pressure under carbon-dioxide protecting after pump in the sparkling wine that after-ripening is good, clarify 10-15 days, through diatomaceous earth filter initial filter and essence
Filter fine straining, is re-fed into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintains tank pressure and-2 DEG C of product temperature constant, 10-
Carry out aseptic isobar filling through film strainer after 12 hours, obtain finished product sparkling wine.
A kind of described invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method, compound clarifier addition in described step (6):
Chitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.
Compared with prior art, the invention have the advantage that
The one time fermentation stage of the present invention uses enzymatic hydrolysis and fermentation combination process to make Fructus Fragariae Ananssae juice just have yeast flora when starting and occupies
Leading advantage, and have great amount of carbon dioxide to produce, serve the effect of suppression miscellaneous bacteria breeding so that sulfur dioxide addition
Can be reduced to below 30mg/L, and fruit wine technique needs to add 40-when the after-ripening stage is anti-oxidation, wine clarification, storage
The sulfur dioxide of 80mg/L, not only have impact on wine body quality and also compromises the healthy of drinking person;Maceraring enzyme is used to show
Write and improve crushing juice rate, its enzymolysis optimum temperature 40-50 DEG C, but consider quality and the fragrance stability of wine, reduce hydrolysis temperature
With prolongation enzymolysis time, while protection Fructus Fragariae Ananssae juice color and luster and fragrance, reach again the effect of enzymolysis, owing to carbon dioxide produces
The raw liquid effect of seething makes sarcocarp constantly refine, and enzyme can more act on plant cell, improves crushing juice rate, adds
Anthocyanin content, the aminoacid produced in sweat, the material such as polysaccharide make fruital stronger;Add oak chip and with ultrasonic
Ripple carries out urging old process, and in wine body, part organic acid carries out esterification, and in wine body, total acidity reduces, total ester content substantially carries
Height, shortens the aging time of wine body while improving wine body colour pool, fragrance, mouthfeel;High-temperature instantaneous sterilization enzyme denaturing is used
The condition of pure-blood ferment is created, it is to avoid miscellaneous bacteria participates in fermenting the mouthfeel to wine body and stable produce not for a long time for ferment in second time
Good impact;Using chitosan, Bentonite and crospovidone compound clarifier, chitosan is natural cationic flocculation
Agent, its strand has amino, hydroxy functional group, is dissolved in dilute acid soln, hydrion and amino combination and is formed positively charged
The microgranule effect that molecule is electronegative with solution, makes to cause the colloidal particles such as the protein of wine liquid muddiness, pectin, tannin to be wadded a quilt with cotton
Coagulating and precipitate and reach to clarify purpose, crospovidone is Polymer Synthesizing polymer, by hydrogen bond and wine body
Polyphenols, carboxylic acid complexation, have stronger adsorption to small-molecule substance, and Bentonite is a kind of electronegative clay, mainly
Adsorb positively charged molecule such as protein, also can the coordination compound of absorbing phenolic material and protein, sparkling wine is through composite clarification
Agent has substantial amounts of flocky precipitate generate and settle rapidly after processing, the precipitate of generation is more solid, can be easily separated, after clarification
Wild strawberry sparkling wine has good stability and organoleptic quality, and light transmittance is high, and clarifying effect is significantly better than three kinds of clarifier lists
Solely use.The present invention with the addition of multiple has effects of tonifying middle-Jiao and qi natural material so that wine body Middle nutrition is more abundant, health care
Effect is notable, and the wild strawberry sparkling wine color and luster glow of production, as clear as crystal, wine body is plentiful, injects that steam bubble in wineglass is abundant, fruital
Strong, mouthfeel is soft, long times of aftertaste, and its alcoholic strength is 7-14%vol, pressure carbon dioxide is (20 DEG C) 0.1-0.4MPa.
Detailed description of the invention
A kind of invigorating the spleen and replenishing QI wild strawberry sparkling wine, is made up of the raw material of following weight (jin):
Wild strawberry 100, Fructus Cucurbitae moschatae 4, Fructus Pruni pseudocerasi 10, Fructus Jujubae 6, the fresh lotus base of a fruit 2, Semen Pisi sativi 4, Oryza glutinosa 3, Semen Euryales 2, maceraring enzyme and raw fragrant activity are dry
Yeast is appropriate, saccharomyces cerevisiae and compound clarifier is appropriate, coconut juice is appropriate;
Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.
A kind of described invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method, comprises the following steps:
(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild
Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and fresh Fructus Cucurbitae moschatae removing peel and pulp, Fructus Pruni pseudocerasi and Fructus Jujubae are cleaned the most destemming going
Core, the fresh lotus base of a fruit are cleaned, and the raw material handled well all mixes, and limit adds the sulfur dioxide limit broken juice of 20mg/L, is filtrated to get
Fructus Fragariae Ananssae juice;
(2) Semen Pisi sativi, Oryza glutinosa, Semen Euryales being picked miscellaneous and cleaned, soak 5 hours with coconut juice, pull feeding frying pan after draining out, little fire constantly turns over
Fry to going out perfume (or spice), send into the granule being broken into diameter 3 millimeters in disintegrating machine after cooling, then by the expanded rear micronizing of bulking machine, obtain
To superfine powder;
(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, add 0.1% maceraring enzyme of gross weight and 0.3% aroma-producing active dry yeast, enzyme and
Yeast is dissolved in 2% sugar liquid of 10 times before use, activates 50 minutes at 30 DEG C, sends in fermentation flask enzymolysis at 20 DEG C
Fermentation, every day artificial shaking flask 4 times, centrifugation when liquid turns clearly after 2 days, the smell of fruits is very sweet, obtain one time fermentation liquid;
(4) regulate pol in above-mentioned one time fermentation liquid and, to 15 ° of Bx, add 6g/L oak chip, in ultrasonic power 120W, temperature 25
Urge under the conditions of DEG C old 20 minutes, instantaneous sterilization enzyme denaturing 6 seconds at 120 DEG C, add the saccharomyces cerevisiae of 0.3% activation after cooling, send into
In fermentation tank;
(5) in regulation fermentation tank, tank pressure 0.01MPa, product temperature 8 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to 5% by tank
Pressure rises to 0.3MPa, product temperature rise to 10 DEG C continues fermentation, when residual sugar is down to 0.4% with per hour 0.1 DEG C of speed by product temperature drop
To-2 DEG C, this product temperature is maintained after 20 hours, to discharge schlempe, after-ripening 30 days;
(6) by chitosan, Bentonite and crospovidone with expanded 10 hours of 60 DEG C of water dissolutioies of 8 times, two after cooling
Carbonoxide is with pressure under protecting to be pumped in the sparkling wine that after-ripening is good, clarifies 10 days, through diatomaceous earth filter initial filter and strainer fine straining, then
Send into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintain tank pressure and-2 DEG C of product temperature constant, through film essence after 10 hours
Filter carries out aseptic isobar filling, obtains finished product sparkling wine.
A kind of described invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method, compound clarifier addition in described step (6):
Chitosan 2g/L, Bentonite 4.9g/L, crospovidone 0.7g/L.
Claims (3)
1. an invigorating the spleen and replenishing QI wild strawberry sparkling wine, it is characterised in that be made up of the raw material of following weight parts:
Wild strawberry 100-150, Fructus Cucurbitae moschatae 4-6, Fructus Pruni pseudocerasi 10-15, Fructus Jujubae 6-9, fresh lotus base of a fruit 2-3, Semen Pisi sativi 4-6, Oryza glutinosa 3-4, Semen Euryales 2-
3, maceraring enzyme and aroma-producing active dry yeast be appropriate, saccharomyces cerevisiae and compound clarifier is appropriate, coconut juice is appropriate;
Described compound clarifier is mixed by chitosan, Bentonite and crospovidone and forms.
2. an invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method as claimed in claim 1, it is characterised in that include following step
Rapid:
(1) carrying out artificial separation after being gathered by fresh wild strawberry in time, choose decayed fruit, sick fruit, immature fruit, the high-quality obtained is wild
Fructus Fragariae Ananssae quick-freezing is standby, quick-thawing afterwash stalk, and fresh Fructus Cucurbitae moschatae removing peel and pulp, Fructus Pruni pseudocerasi and Fructus Jujubae are cleaned the most destemming going
Core, the fresh lotus base of a fruit are cleaned, and the raw material handled well all mixes, and limit adds the sulfur dioxide limit broken juice of 20-30mg/L, filters
To Fructus Fragariae Ananssae juice;
(2) Semen Pisi sativi, Oryza glutinosa, Semen Euryales being picked miscellaneous and cleaned, soak 5-6 hour with coconut juice, pull feeding frying pan after draining out, little fire is continuous
Stir-fry to going out perfume (or spice), after cooling, send in disintegrating machine the granule being broken into diameter 3-5 millimeter, then with the expanded rear superfine powder of bulking machine
Broken, obtain superfine powder;
(3) by above-mentioned Fructus Fragariae Ananssae juice, superfine powder mixing, 0.1-0.2% maceraring enzyme and the raw fragrant active dry ferment of 0.3-0.4% of gross weight is added
Mother, enzyme and yeast are dissolved in the 2-3% sugar liquid of 10-12 times before use, activate 50-60 minute at 30-33 DEG C, send into and send out
In ferment bottle at 20-25 DEG C enzymatic hydrolysis and fermentation, every day artificial shaking flask 4-6 time, when after 2-3 days, liquid turns clearly, the smell of fruits is very sweet centrifugal point
From, obtain one time fermentation liquid;
(4) regulate pol in above-mentioned one time fermentation liquid and, to 15-20 ° of Bx, add 6-8g/L oak chip, at ultrasonic power 120-
Urge under the conditions of 180W, temperature 25-30 DEG C old 20-25 minute, the instantaneous sterilization enzyme denaturing 6-9 second at 120-130 DEG C, add after cooling
The saccharomyces cerevisiae of 0.3-0.5% activation, sends in fermentation tank;
(5) in regulation fermentation tank, tank pressure 0.01-0.02MPa, product temperature 8-10 DEG C carry out the fermentation with pressure of secondary low temperature, when residual sugar is down to
Tank pressure rises to during 5-6% 0.3-0.4MPa, product temperature rise continues fermentation to 10-12 DEG C, when residual sugar is down to 0.4-0.5% with the least
Time 0.1 DEG C of speed by product temperature drop to 0--2 DEG C, discharge schlempe, after-ripening 30-45 days after maintaining this product temperature 20-24 hour;
(6) by expanded 10-12 hour of the 60-70 DEG C of water dissolution of chitosan, Bentonite and crospovidone 8-10 times, cold
But with pressure under carbon-dioxide protecting after pump in the sparkling wine that after-ripening is good, clarify 10-15 days, through diatomaceous earth filter initial filter and essence
Filter fine straining, is re-fed into standby being depressed in the bright beer tank that the tank bottoms pressure of sparkling wine is identical, maintains tank pressure and-2 DEG C of product temperature constant, 10-
Carry out aseptic isobar filling through film strainer after 12 hours, obtain finished product sparkling wine.
3. an invigorating the spleen and replenishing QI wild strawberry sparkling wine preparation method as claimed in claim 2, it is characterised in that described step (6)
Middle compound clarifier addition: chitosan 2-2.2g/L, Bentonite 4.9-5.1g/L, crospovidone 0.7-0.9g/L.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106754062A (en) * | 2017-01-09 | 2017-05-31 | 王永福 | A kind of bronze wine and preparation method thereof |
CN111471558A (en) * | 2020-05-19 | 2020-07-31 | 怀化学院 | Making method of rubus parvifolius sparkling wine |
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CN105002031A (en) * | 2015-08-04 | 2015-10-28 | 许文静 | Beautifying amur grape wine and making method thereof |
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2016
- 2016-08-01 CN CN201610618308.1A patent/CN106190703A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105002031A (en) * | 2015-08-04 | 2015-10-28 | 许文静 | Beautifying amur grape wine and making method thereof |
Non-Patent Citations (2)
Title |
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王培忠等: "草莓起泡酒新工艺关键技术研究", 《中国酿造》 * |
邵晓庆等: "不同澄清剂对野草莓果酒澄清效果的比较", 《甘肃农业大学学报》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106754062A (en) * | 2017-01-09 | 2017-05-31 | 王永福 | A kind of bronze wine and preparation method thereof |
CN111471558A (en) * | 2020-05-19 | 2020-07-31 | 怀化学院 | Making method of rubus parvifolius sparkling wine |
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Application publication date: 20161207 |