CN106244387A - A kind of Composite fermentation type fruit wine and preparation method thereof - Google Patents
A kind of Composite fermentation type fruit wine and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of Composite fermentation type fruit wine and preparation method thereof, described fruit wine is with holy girl's fruit juice and Fructus Citri grandis fruit juice as main material, potassium metabisulfite, pectase and wine yeast are adjuvant, fermentation clear liquid is obtained through sterilizing, pectinase enzymatic hydrolysis, concentration, main fermentation, after fermentation and filtration, in described fermentation clear liquid, add Fructus Jujubae fruit juice allocate and carry out clarifying treatment, prepare described Composite fermentation type fruit wine.Preparation method of the present invention mixes after first cherry tomato and Fructus Citri grandis being smashed respectively, blended fruit juice is carried out potassium metabisulfite sterilization treatment, pectase is used to process after sterilizing, subsequently by concentration of juices to soluble solid content 18 ~ 22%, inoculation yeast carries out main fermentation and after fermentation, use Fructus Jujubae fruit juice allotment fermentation clear liquid clarifying treatment, prepare fruit wine.The present invention ferment obtain fruit wine vinosity sweet-smelling, the smell of fruits is very sweet, nutritional labeling equalize, there is multiple health care.
Description
Technical field
The invention belongs to fermentation fruit wine technical field, be specifically related to a kind of Composite fermentation type fruit wine and preparation method thereof.
Background technology
Fermentation fruit wine is the class wine using fruit juice or pulp to brewage through alcohol fermentation and make, current fruit wine market
In main based on wine and applejack, the single fruit of the many employings of both fruit wine is raw material, and taste is single, long term consumer
Drink to have and greasy detest sense, and along with improving further of consumers living makes constant progress with social, people are to food
The alimentary health-care function of product has had further requirement, and the nutrient composition content of Fructus Vitis viniferae and Fructus Mali pumilae is few, wine and applejack
Raw material is single, and nutritional labeling is unbalanced, it is difficult to meet the requirement of modern nutriology, causes the pin of existing wine and applejack
Selling market to become narrow gradually, the market share accounting for alcohol product is the most less.
Moreover, existing fermentation fruit wine needs more use the saccharides such as Saccharum Sinensis Roxb. to carry out sugar degree regulation, so that fruit juice
Fermentation can be carried out and reach intended alcoholic strength, but so add Saccharum Sinensis Roxb. and regulate after the mode of solid content can affect fermentation
The local flavor of wine so as to get wine taste not enough, color and luster does not works profit yet, and the interpolation of Saccharum Sinensis Roxb. too increases production cost, and has
Certain weak point.
Summary of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is: for fruit in prior art
Kind and the local flavor of wine are the most single, the unbalanced technical problem of nutritional labeling, and the smell of fruits is very sweet to provide one, and nutritional labeling is equal
Weighing apparatus, has the Composite fermentation type fruit wine of blood-enriching qi-invigorating, promoting the production of body fluid to quench thirst, allaying tiredness health-care effect.
Further object is that the preparation method that a kind of Composite fermentation type fruit wine is provided, nothing in this preparation method
The Saccharum Sinensis Roxb. need to be used, it is to avoid use Saccharum Sinensis Roxb. regulation pol and skill that the finished wine brought has a poor flavour to carry out solid content regulation
Art problem.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of Composite fermentation type fruit wine, with holy girl
Fruit juice and Fructus Citri grandis fruit juice are main material, and potassium metabisulfite, pectase and wine yeast are adjuvant, through sterilizing, pectase
Enzymolysis, concentration, main fermentation, after fermentation and filtration obtain fermentation clear liquid, add Fructus Jujubae fruit juice and allocate also in described fermentation clear liquid
Carry out clarifying treatment, prepare described Composite fermentation type fruit wine；Wherein, described holy girl's fruit juice is that cherry tomato is cleaned, squeezes the juice and slag
Juice obtains after separating, Fructus Citri grandis fruit juice be Fructus Citri grandis peeling, enucleation and broken after obtain, Fructus Jujubae fruit juice is that Fructus Jujubae is cleaned, squeeze the juice and
Scum juice separates and obtains.
The preparation method of a kind of Composite fermentation type fruit wine, comprises the steps:
1) cleaned by cherry tomato, squeezing the juice separates with scum juice, obtains holy girl's fruit juice；Fructus Citri grandis is removed the peel, enucleation and broken, obtain Fructus Citri grandis
Fruit juice；
2) holy girl's fruit juice step 1) obtained and Fructus Citri grandis fruit juice, with the volume ratio mix homogeneously of 1:1 ~ 9, obtain blended fruit juice；
3) in blended fruit juice, add potassium metabisulfite and stand process 24 ~ 36 h；Wherein, described potassium metabisulfite is with mixed
The mass volume ratio closing fruit juice is 80 ~ 90 g:1000 mL；
4) blended fruit juice after step 3) standing processes adds pectase at 20 ~ 30 DEG C, react 12 ~ 16 h；Wherein, really
Glue enzyme is 70 ~ 100 mg:1000 mL with the mass volume ratio of blended fruit juice；
5) blended fruit juice after step 4) pectinase treatment is carried out concentration, be concentrated into the soluble solid of blended fruit juice
Content is 18 ~ 22 %；
6) wine yeast inoculated by the fruit juice after step 5) concentrates, the blended fruit juice of inoculation is detested at 26 ~ 28 DEG C
Oxygen main fermentation 7 ~ 9 d；Wherein, the inoculum concentration of wine yeast is 2 ~ 4 g/L；
7) blended fruit juice after step 6) main fermentation is carried out anaerobism after fermentation 20 ~ 25 d at 17 ~ 19 DEG C, after fermentation is sent out
Ferment liquid filters, and collects fermentation liquid clear liquid；
8) add water after extra dry red wine Fructus Jujubae being cleaned and squeeze the juice, obtain Fructus Jujubae fruit juice；Wherein, extra dry red wine Fructus Jujubae is 1g:3 ~ 4 with the mass volume ratio of water
mL；
9) Fructus Jujubae fruit juice step 8) obtained is added in step 7) fermentation liquid clear liquid and allocates, and obtains compounding fermentation liquid；
Wherein, the addition of Fructus Jujubae fruit juice is the 1 ~ 1.5% of described fermentation liquid clear liquid quality；
10) the compounding fermentation liquid using bentonite to obtain step 8) carries out clarifying treatment, and bentonitic addition is sent out with compounding
The mass ratio of ferment liquid is 0.01 ~ 0.02 g:1000 ~ 2000 g；
11) the compounding fermentation liquid after clarifying step 10) carries out sterilization treatment, prepares described Composite fermentation type fruit wine.
Compared to existing technology, there is advantages that
Therefore and not all fruit arbitrarily selects the collocation can 1, because sugar content and water content are entirely different in different fruit,
Meet the fermentation fruit wine requirement for raw material, the present invention from the sugar content of raw material, water content and nutritional labeling characteristic aspect,
By research final choice cherry tomato and Fructus Citri grandis as raw material during fermented soy, and the proportioning squeezing the juice cherry tomato and Fructus Citri grandis is entered
Row further investigation, makes sugar content, water content etc. in the blended fruit juice compounded be suitable for carrying out wine fermentation, the fermentation that fermentation obtains
Clear liquid alcoholic strength is 9% ~ 11%, and vinosity sweet-smelling, the smell of fruits is very sweet, acidity is inconspicuous, and free from extraneous odour and sulfur residual mouthfeel.
2, the present invention goes to regulate the sugar content of fruit juice without any sugar initiatively, and by blended fruit juice is carried out dense
The mode of contracting, utilizes the glucide originally contained in blended fruit juice to ferment, it is to avoid use Saccharum Sinensis Roxb. is as fermentation substrate
The wine taste that obtains of fermentation is not enough, the problem of inadequate sweet-smelling, and the present invention utilizes the sugar of fruit own to carry out fermentation to make alcoholic strength full
Foot fruit wine requirement, the Ester fragrance of generation is more prominent, mouthfeel more sweet-smelling, and has obvious fruit fragrance originally,
Mouthfeel is more preferable, and does not use Saccharum Sinensis Roxb. to carry out sugar degree regulation to also save cost.
3, for the fruit wine taste that makes the present invention prepare, more preferably and nutrition more equalizes, after the present invention also uses Fructus Jujubae to squeeze the juice
The fermentation clear liquid obtaining fermentation is allocated, and the fruit wine local flavor wine sweet and sour taste obtained after allotment, mouthfeel has obvious level
Sense, pleasure of the senses is abundanter.
4, the present invention work in coordination with compatibility effect by the nutritional labeling of cherry tomato, Fructus Citri grandis and Fructus Jujubae so as to get fruit wine finished product
In rich in having multivitamin, aminoacid and Trace Elements, and containing triterpenoid compound, cyclic adenosine monophosphate, citric acid,
The functional components such as lycopene, glutathion, gives finished product fruit wine and exempts from blood-enriching qi-invigorating, promoting the production of body fluid to quench thirst, allaying tiredness, enhancing
Epidemic disease power, the multiple health care of minimizing interior free yl.
5, fermentation fruit wine of the present invention use abundant raw material source, be easily obtained, relative inexpensiveness, utilize these three water
Really fruit initiative ground fermenting and producing goes out wine, solves fruit and puts the problem easily rotted, prepared fruit wine color for a long time
Vivid, the rich in taste in pool, has widened the recycling scope of cherry tomato, Fructus Citri grandis and Fructus Jujubae, has had good market prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.The implementation case with the technology of the present invention is being
Implement under premise, now provide detailed embodiment and concrete operating process to illustrate that the present invention is creative, but
Protection scope of the present invention is not limited to below example.
The present embodiment is selected buy fresh, without the cherry tomato rotted, select skin the most coarse smooth, Liangping that feel is heavy
Fructus Citri grandis, the wine yeast of use is peace fine jade wine-fruit wine yeast.Other raw materials are common commercially available product if no special instructions
Product.
Embodiment 1
A kind of Composite fermentation type fruit wine, holy girl's fruit juice with volume ratio as 1:9 and Fructus Citri grandis fruit juice, as main material, lay particular stress on sulfurous acid
Potassium, pectase and wine yeast are adjuvant, through desulfurization sterilization, pectinase enzymatic hydrolysis, concentration, main fermentation, after fermentation and filtration
Obtain fermentation clear liquid, in described fermentation clear liquid, add the Fructus Jujubae fruit juice allotment of fermentation clear liquid quality 1%, and carry out clarifying treatment,
Prepare cherry tomato, Fructus Citri grandis, Fructus Jujubae Composite fermentation type fruit wine.
The preparation method of the present embodiment Composite fermentation type fruit wine, comprises the steps:
1) cleaned by cherry tomato, squeezing the juice separates with scum juice, obtains holy girl's fruit juice；Fructus Citri grandis is removed the peel, enucleation and broken, obtain Fructus Citri grandis
Fruit juice；
2) holy girl's fruit juice step 1) obtained and Fructus Citri grandis fruit juice, with the volume ratio mix homogeneously of 1:9, obtain blended fruit juice, will be mixed
Close fruit juice to load in the triangular flask cleaned up；
3) in blended fruit juice, add potassium metabisulfite and stand process 24 h, the SO that potassium metabisulfite discharges2To mixed
Close fruit juice to play sterilization, increase acid, clarification；Wherein, described potassium metabisulfite is 80 with the mass volume ratio of blended fruit juice
g:1000 mL；
4) blended fruit juice after step 3) standing processes adds pectase at 20 DEG C, react 12 h, make the clear of blended fruit juice
Spending clearly raising, fruit juice yield increases；Wherein, pectase is 0.1 g:1000 mL with the mass volume ratio of blended fruit juice；
5) blended fruit juice after step 4) pectinase treatment is carried out concentration 120 min at 85 DEG C, make mixing after concentration
Closing fruit juice soluble solid content is 18%；
6) to step 5) concentrate after fruit juice in inoculate wine yeast, inoculum concentration is 2.5g/L, by inoculation blended fruit juice in
Carry out anaerobic main at 26 DEG C to ferment 7 d；
7) blended fruit juice after step 6) main fermentation is carried out anaerobism after fermentation 20 d at 17 DEG C, the fermentation liquid of after fermentation is entered
Row filters, and collects fermentation liquid clear liquid；
8) adding water after being cleaned by extra dry red wine Fructus Jujubae and squeeze the juice, the amount added water is 200 mL/50g extra dry red wine Fructus Jujubaes, obtains Fructus Jujubae fruit juice；
9) Fructus Jujubae fruit juice step 8) obtained is added in step 7) fermentation liquid clear liquid and allocates, and obtains compounding fermentation liquid；
Wherein, the addition of Fructus Jujubae fruit juice is the 1% of described fermentation liquid clear liquid quality；
10) the compounding fermentation liquid using bentonite to obtain step 9) carries out clarifying treatment, and bentonitic addition is sent out with compounding
The mass volume ratio of ferment liquid is 0.01 g:1000 g；
11) the compounding fermentation liquid after clarifying step 10) carries out instantaneous ultrahigh-temperature sterilization process at 120 DEG C, prepares described multiple
Close Fermented Fruit Wine.
Cherry tomato, Fructus Citri grandis, Fructus Jujubae Composite fermentation type this pol of fruit wine that the present embodiment prepares are 4 g/L, belong to dry type wine,
Alcoholic strength is 9%.The present embodiment prepare wine products unique flavor, the smell of fruits is very sweet, color and luster is bright, have simultaneously blood-enriching qi-invigorating,
Promoting the production of body fluid to quench thirst, the obvious effect of allaying tiredness.
Embodiment 2
The present embodiment cherry tomato, Fructus Citri grandis, Fructus Jujubae compound fermentation fruit wine difference from Example 1 is, with volume ratio as 2:8
Holy girl's fruit juice and Fructus Citri grandis fruit juice be main material, in described fermentation clear liquid add fermentation clear liquid quality 1.5% Fructus Jujubae fruit juice adjust
Join.
The preparation method of the present embodiment Composite fermentation type fruit wine, comprises the steps:
1) cleaned by cherry tomato, squeezing the juice separates with scum juice, obtains holy girl's fruit juice；Fructus Citri grandis is removed the peel, enucleation and broken, obtain Fructus Citri grandis
Fruit juice；
2) holy girl's fruit juice step 1) obtained and Fructus Citri grandis fruit juice, with the volume ratio mix homogeneously of 2:8, obtain blended fruit juice, will be mixed
Close fruit juice to load in the triangular flask cleaned up；
3) in blended fruit juice, add potassium metabisulfite and stand process 28 h；Wherein, described potassium metabisulfite with mix
The mass volume ratio of fruit juice is 85 g:1000 mL；
4) blended fruit juice after step 3) standing processes adds pectase at 25 DEG C, react 14 h；Wherein, pectase with
The mass volume ratio of blended fruit juice is 80 g:1000 mL；
5) blended fruit juice after step 4) pectinase treatment is carried out concentration at 85 DEG C, make the blended fruit juice after concentration can
Dissolubility solid content is 20%；
6) wine yeast inoculated by the fruit juice after step 5) concentrates, postvaccinal blended fruit juice is carried out at 28 DEG C anaerobism
Main fermentation 8 d；
7) blended fruit juice after step 6) main fermentation is carried out anaerobism after fermentation 22 d at 18 DEG C, the fermentation liquid of after fermentation is entered
Row filters, and collects fermentation liquid clear liquid；
8) adding water to squeeze the juice after being cleaned by extra dry red wine Fructus Jujubae and obtain Fructus Jujubae fruit juice, amount of water is 200 mL/50g extra dry red wine Fructus Jujubae；
9) Fructus Jujubae fruit juice step 8) obtained is added in step 7) fermentation liquid clear liquid and allocates, and obtains compounding fermentation liquid；
Wherein, the addition of Fructus Jujubae fruit juice is the 1.5% of described fermentation liquid clear liquid quality；
10) the compounding fermentation liquid using bentonite to obtain step 9) carries out clarifying treatment, and bentonitic addition is sent out with compounding
The mass ratio of ferment liquid is 0.02 g:1000 g；
11) the compounding fermentation liquid after clarifying step 10) carries out instantaneous ultrahigh-temperature sterilization process at 120 DEG C, prepares compound sending out
Ferment type fruit wine.
The pol of the present embodiment finished product fruit wine is 5 g/L, belongs to dry type wine, and alcoholic strength is 10%.What the present embodiment prepared sends out
The fruit wine bright that ferment fruit wine prepares, taste, middle taste and aftertaste before having significantly, mouthfeel stereovision is strong, mellow, sour-sweet suitable
In, and not there is residual sulphur taste.
Embodiment 3
The present embodiment cherry tomato, Fructus Citri grandis, Fructus Jujubae compound fermentation fruit wine difference from Example 1 is, with volume ratio as 1:1
Holy girl's fruit juice and Fructus Citri grandis fruit juice be main material, in described fermentation clear liquid add fermentation clear liquid quality 1% Fructus Jujubae fruit juice adjust
Join.
The preparation method of the present embodiment Composite fermentation type fruit wine, comprises the steps:
1) cleaned by cherry tomato, squeezing the juice separates with scum juice, obtains holy girl's fruit juice；After Fructus Citri grandis peeling, enucleation and crushing, obtain Fructus Citri grandis
Sub-fruit juice；
2) holy girl's fruit juice step 1) obtained and Fructus Citri grandis fruit juice, with the volume ratio mix homogeneously of 1:1, obtain blended fruit juice, will be mixed
Close fruit juice to load in the triangular flask cleaned up；
3) in blended fruit juice, add potassium metabisulfite and stand process 36 h；Wherein, described potassium metabisulfite with mix
The mass volume ratio of fruit juice is 90 g:1000 mL；
4) blended fruit juice after step 3) standing processes adds pectase at 30 DEG C, react 16h；Wherein, pectase is with mixed
The mass volume ratio closing fruit juice is 80 g:1000 mL；
5) blended fruit juice after step 4) pectinase treatment is concentrated at 85 DEG C, make the blended fruit juice solubility after concentration
Solid content is 22%；
6) wine yeast inoculated by the fruit juice after step 5) concentrates, the blended fruit juice of inoculation is carried out at 28 DEG C anaerobic main
Ferment 9 d；
7) blended fruit juice after step 6) main fermentation is carried out anaerobism after fermentation 24d at 18 DEG C, the fermentation liquid of after fermentation is entered
Row filters, and collects fermentation liquid clear liquid；
8) add water after extra dry red wine Fructus Jujubae being cleaned and squeeze the juice, obtain Fructus Jujubae fruit juice；Wherein, extra dry red wine Fructus Jujubae is 50 g with the mass volume ratio of water:
200 mL；
9) Fructus Jujubae fruit juice step 8) obtained is added in step 7) fermentation liquid clear liquid and allocates, and obtains compounding fermentation liquid；
Wherein, the addition of Fructus Jujubae fruit juice is the 1.2% of described fermentation liquid clear liquid quality；
10) the compounding fermentation liquid using bentonite to obtain step 9) carries out clarifying treatment, and bentonitic addition is sent out with compounding
The mass volume ratio of ferment liquid is 0.01 g:1000 g；
11) the compounding fermentation liquid after clarifying step 10) carries out instantaneous ultrahigh-temperature sterilization process at 120 DEG C, prepares described multiple
Close Fermented Fruit Wine.
Cherry tomato, Fructus Citri grandis, Fructus Jujubae Composite fermentation type this pol of fruit wine that the present embodiment prepares are 6 g/L, belong to dry type wine,
Alcoholic strength is 9%.The Ester fragrance that this fermentation fruit wine generates highlights, and taste mellow is dense, and pleasant impression is long, and has substantially
Fruit originally fragrance.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to relatively
The present invention has been described in detail by good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from objective and the scope of technical solution of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (10)
1. a Composite fermentation type fruit wine, it is characterised in that with holy girl's fruit juice and Fructus Citri grandis fruit juice as main material, lay particular stress on sulfurous acid
Potassium, pectase and wine yeast are adjuvant, obtain through sterilizing, pectinase enzymatic hydrolysis, concentration, main fermentation, after fermentation and filtration
Fermentation clear liquid, adds Fructus Jujubae fruit juice in described fermentation clear liquid and allocates and carry out clarifying treatment, prepare described Composite fermentation type fruit
Wine；Wherein, described holy girl's fruit juice is that cherry tomato is cleaned, squeeze the juice separate with scum juice after obtain, Fructus Citri grandis fruit juice is Fructus Citri grandis peeling, goes
Core obtains after broken, and Fructus Jujubae fruit juice is that Fructus Jujubae is cleaned, squeeze the juice separates acquisition with scum juice.
Composite fermentation type fruit wine the most according to claim 1, it is characterised in that described holy girl's fruit juice and the volume of Fructus Citri grandis fruit juice
Ratio is 1:1 ~ 9.
Composite fermentation type fruit wine the most according to claim 1, it is characterised in that the allotment addition of described Fructus Jujubae fruit juice is institute
State the 1 ~ 1.5% of fermentation clear liquid quality.
Composite fermentation type fruit wine the most according to claim 1, it is characterised in that the pol of described fruit wine is 4 ~ 6 g/L, ethanol
Degree is 9% ~ 11%, belongs to dry type wine.
5. the preparation method of a Composite fermentation type fruit wine, it is characterised in that comprise the steps:
1) cleaned by cherry tomato, squeezing the juice separates with scum juice, obtains holy girl's fruit juice；Fructus Citri grandis is removed the peel, enucleation and broken, obtain Fructus Citri grandis
Fruit juice；
2) holy girl's fruit juice step 1) obtained and Fructus Citri grandis fruit juice, with the volume ratio mix homogeneously of 1:1 ~ 9, obtain blended fruit juice；
3) in blended fruit juice, add potassium metabisulfite and stand process 24 ~ 36 h；Wherein, described potassium metabisulfite is with mixed
The mass volume ratio closing fruit juice is 80 ~ 90 g:1000 mL；
4) blended fruit juice after step 3) standing processes adds pectase at 20 ~ 30 DEG C, react 12 ~ 16 h；Wherein, really
Glue enzyme is 70 ~ 100 mg:1000 mL with the mass volume ratio of blended fruit juice；
5) blended fruit juice after step 4) pectinase treatment is carried out concentration, be concentrated into the soluble solid of blended fruit juice
Content is 18 ~ 22 %；
6) wine yeast inoculated by the fruit juice after step 5) concentrates, the blended fruit juice of inoculation is detested at 26 ~ 28 DEG C
Oxygen main fermentation 7 ~ 9 d；Wherein, the inoculum concentration of wine yeast is 2 ~ 4 g/L；
7) blended fruit juice after step 6) main fermentation is carried out anaerobism after fermentation 20 ~ 25 d at 17 ~ 19 DEG C, after fermentation is sent out
Ferment liquid filters, and collects fermentation liquid clear liquid；
8) add water after extra dry red wine Fructus Jujubae being cleaned and squeeze the juice, obtain Fructus Jujubae fruit juice；Wherein, extra dry red wine Fructus Jujubae is 1g:3 ~ 4 with the mass volume ratio of water
mL；
9) Fructus Jujubae fruit juice step 8) obtained is added in step 7) fermentation liquid clear liquid and allocates, and obtains compounding fermentation liquid；
Wherein, the addition of Fructus Jujubae fruit juice is the 1 ~ 1.5% of described fermentation liquid clear liquid quality；
10) the compounding fermentation liquid using bentonite to obtain step 8) carries out clarifying treatment, and bentonitic addition is sent out with compounding
The mass ratio of ferment liquid is 0.01 ~ 0.02 g:1000 ~ 2000g；
11) the compounding fermentation liquid after clarifying step 10) carries out sterilization treatment, prepares described Composite fermentation type fruit wine.
The preparation method of Composite fermentation type fruit wine the most according to claim 5, it is characterised in that enter at 85 DEG C in step 5)
Row concentration.
The preparation method of Composite fermentation type fruit wine the most according to claim 5, it is characterised in that use 120 DEG C in step 11)
Instantaneous sterilizing mode carries out sterilization treatment.
The preparation method of Composite fermentation type fruit wine the most according to claim 5, it is characterised in that enter at 26 DEG C in step 6)
Row anaerobic main fermentation 7d.
The preparation method of Composite fermentation type fruit wine the most according to claim 5, it is characterised in that enter at 17 DEG C in step 7)
Row after fermentation 20 d.
The preparation method of Composite fermentation type fruit wine the most according to claim 5, it is characterised in that naringinase is added into step
Rapid 1) in the Fructus Citri grandis fruit juice obtained, carrying out de-suffering reason in 45 DEG C of enzymolysis 2-3 h, the Fructus Citri grandis fruit juice after de-suffering being managed is with described
Holy girl's fruit juice, according to the volume ratio mix homogeneously of 1 ~ 9:1, obtains blended fruit juice；Wherein, described naringinase and described Fructus Citri grandis fruit juice
Mass volume ratio be 0.11 ~ 0.13g:1000 mL.
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| CN108753532A (en) * | 2018-06-26 | 2018-11-06 | 广西驰胜农业科技有限公司 | A kind of brewage process of holy girl's fruit wine |
| CN108795783A (en) * | 2018-06-28 | 2018-11-13 | 怀化学院 | A kind of tea fruit brewer yeast and its preparation method and application |
| CN111471559A (en) * | 2020-04-09 | 2020-07-31 | 通化师范学院 | Method for simultaneously preparing perilla brandy and perilla fermented beverage |
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| CN106010887A (en) * | 2016-08-11 | 2016-10-12 | 周口师范学院 | Method for preparing honey pomelo fruit wine |
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| CN107129921A (en) * | 2017-07-13 | 2017-09-05 | 河南科技大学 | A kind of brewing method of cornel fruit vinegar beverage |
| CN107267344A (en) * | 2017-08-22 | 2017-10-20 | 湖南鼎康酒业发展有限公司 | A kind of brew method of low acetaldehyde Chinese data wine |
| CN108753532A (en) * | 2018-06-26 | 2018-11-06 | 广西驰胜农业科技有限公司 | A kind of brewage process of holy girl's fruit wine |
| CN108795783A (en) * | 2018-06-28 | 2018-11-13 | 怀化学院 | A kind of tea fruit brewer yeast and its preparation method and application |
| CN108795783B (en) * | 2018-06-28 | 2021-05-14 | 怀化学院 | Tea fruit wine yeast and preparation method and application thereof |
| CN111471559A (en) * | 2020-04-09 | 2020-07-31 | 通化师范学院 | Method for simultaneously preparing perilla brandy and perilla fermented beverage |
| CN117586842A (en) * | 2023-12-08 | 2024-02-23 | 广东仙津保健饮料食品有限公司 | Preparation method of natural fruit fermented fruit wine with high SOD content |
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