CN106318767A

CN106318767A - Fructus rhodomyrti wine and preparation method thereof

Info

Publication number: CN106318767A
Application number: CN201510382894.XA
Authority: CN
Inventors: 梁春林
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-07-01
Filing date: 2015-07-01
Publication date: 2017-01-11

Abstract

The invention provides fructus rhodomyrti wine and a preparation method of the fructus rhodomyrti wine. The preparation method comprises the following steps: (1) selecting unripe fructus rhodomyrti, washing the unripe fructus rhodomyrti to be clean, removing stones of the unripe fructus rhodomyrti, cutting pulp and peel into cubes by adopting a cutter, carrying out pulping, adding white sugar into the pulp, and uniformly stirring the white sugar and the pulp; (2) adding pectinase and cellulase into the fructus rhodomyrti pulp, and carrying out enzyme treatment, wherein the adding amount of the pectinase is 0.01-0.03 % of the total weight of the fructus rhodomyrti pulp, the adding amount of the cellulase is 0.005-0.01 % of the total weight of the fructus rhodomyrti pulp, and enzymolysis is carried out for 8-12 h at 40-60 DEG C; (3) carrying out centrifugal separation on the fructus rhodomyrti pulp after enzymolysis, taking the supernatant, namely, the fructus rhodomyrti juice, and carrying out sterilization treatment; (4) mixing the fructus rhodomyrti juice after the sterilization treatment with fermented glutinous rice at the mass ratio of 2 to 3, carrying out uniform stirring, placing the obtained mixture in a fermentation tank, adding with a yeast strain with the weight being 0.1% of the total weight, and carrying out fermentation, wherein the fermentation time is controlled to be 15-20 days; and (5) after fermentation, discharging raw wine through a valve on the bottom of the fermentation tank, carrying out filtering for slag removal by adopting a centrifugal machine, carrying out sterilization, and carrying out low-temperature filling.

Description

A kind of Fructus Rhodomyrti fruit wine and preparation method thereof

Technical field

The present invention relates to alcoholic drink field, be specifically related to a kind of Fructus Rhodomyrti fruit wine and preparation method thereof.

Background technology

Fructus Rhodomyrti excellent in color, has the title of mountain wild fruits king.Fruits nutrition enriches, and sugar content is up to 12%～20%, containing protein 5.56%, fatty 16.1%, carbohydrate 67.29%, possibly together with Abundant vitamin A, vitamin B, vitamin C, and the highest with vitamin A content, it is all wild fruits In rare.Additionally contain a small amount of calcium, phosphorus, ferrum and other mineral.Fruit is the most preferably eaten raw, again Suitable processing, can meet consumer's needs diversified to fruit.

Fructus Rhodomyrti is nutritious, and edible Fructus Rhodomyrti tool is anticancer, beautify skin, prevent and treat hypertension, tremulous pulse is hard Change, anti-treat constipation, effect of bowel relieving stomach.Fruit, in addition to eating raw, also can be processed into fruit juice, fruit jam, honey The food such as candied fruit, salt soaking foodstuff, additionally, Fructus Rhodomyrti has promoting the production of body fluid to quench thirst, stomach reinforcing preventing or arresting vomiting, effect of diuresis relieving fainting. Fructus Rhodomyrti can reduce cholesterol, and often food is conducive to preventing and treating cardiovascular and cerebrovascular disease, is of value to vision, can moisten Skin.Fructus Rhodomyrti have obvious antioxidation and protection brain neuron effect, can delaying cell aging, carry High brain function.It can significantly improve corpuscular hemoglobin oxygenation efficiency.Dietary fiber contained by Fructus Rhodomyrti, Feces can be made at colonic shorter residence time, have the effect of relieving constipation, therefore food Fructus Rhodomyrti can prevent and treat colon Cancer.

Summary of the invention

It is an object of the invention to provide a kind of Fructus Rhodomyrti fruit wine and preparation method thereof.

It is an object of the invention to by following technical scheme realization:

Fructus Rhodomyrti wine of the present invention, is to be prepared as follows to form:

(1) select mature Fructus Rhodomyrti, pulled an oar after cleaning, add bee pollen, stir； (2) Fructus Rhodomyrti slurry being added pectase and cellulase carries out ferment treatment, the addition of pectase is mountain Harvest the 0.01%-0.03% of sub-slurry gross weight；The addition of cellulase is that Fructus Rhodomyrti starches gross weight 0.005%-0.01%, enzymolysis 8-12 hour at 40-60 DEG C；(3) by centrifugal for the Fructus Rhodomyrti slurry after enzymolysis Separate, take supernatant Fructus Rhodomyrti juice, carry out sterilization treatment；(4) by Fructus Rhodomyrti juice after sterilizing and Oryza glutinosa distiller grains Mass ratio by 2: 3 mixes, and stirs, is placed in fermentation tank, adds the ferment of gross mass 0.1% Female strain ferments, and fermentation time controlled as 15-20 days；(5) after fermentation ends, from the bottom of fermentation tank Valve releases wine base, by centrifugation machine filter cleaner, sterilizing, cold-aseptic filling.

The fermentation temperature of described step (4) controls at 27-34 DEG C.

The smell of fruits is very sweet for the Fructus Rhodomyrti wine that the present invention provides, and vinosity is pure, containing abundant vitamin A, dimension Raw element B, vitamin C and several mineral materials, and processing technique is simple, low cost.

Detailed description of the invention

The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are For illustrating rather than limitation of the present invention.The present invention is carried out by the essence according to the present invention Simple modifications broadly falls into the scope of protection of present invention.

Embodiment 1

A kind of Fructus Rhodomyrti fruit wine and preparation method thereof, is to be prepared as follows to form:

(1) select mature Fructus Rhodomyrti, pulled an oar after cleaning, add bee pollen, stir； (2) Fructus Rhodomyrti slurry being added pectase and cellulase carries out ferment treatment, the addition of pectase is mountain Harvest the 0.01% of sub-slurry gross weight；The addition of cellulase is the 0.005% of Fructus Rhodomyrti slurry gross weight, Enzymolysis 12 hours at 40 DEG C；(3) Fructus Rhodomyrti after enzymolysis is starched centrifugation, takes supernatant Fructus Rhodomyrti juice, Carry out sterilization treatment；(4) Fructus Rhodomyrti juice after sterilizing and Oryza glutinosa distiller grains are mixed by the mass ratio of 2: 3, Stirring, be placed in fermentation tank, the barms adding gross mass 0.1% ferments, fermentation time Control is 15 days；(5) after fermentation ends, releasing wine base from fermentation tank bottom valve, machine filters by centrifugation Slagging-off, sterilizing, cold-aseptic filling.

The fermentation temperature of described step (4) controls at 27 DEG C.

Embodiment 2

(1) select mature Fructus Rhodomyrti, pulled an oar after cleaning, add bee pollen, stir； (2) Fructus Rhodomyrti slurry being added pectase and cellulase carries out ferment treatment, the addition of pectase is mountain Harvest the 0.03% of sub-slurry gross weight；The addition of cellulase is the 0.01% of Fructus Rhodomyrti slurry gross weight, Enzymolysis 8 hours at 6 DEG C；(3) Fructus Rhodomyrti after enzymolysis is starched centrifugation, takes supernatant Fructus Rhodomyrti juice, Carry out sterilization treatment；(4) Fructus Rhodomyrti juice after sterilizing and Oryza glutinosa distiller grains are mixed by the mass ratio of 2: 3, Stirring, be placed in fermentation tank, the barms adding gross mass 0.1% ferments, fermentation time Control is 20 days；(5) after fermentation ends, releasing wine base from fermentation tank bottom valve, machine filters by centrifugation Slagging-off, sterilizing, cold-aseptic filling.

The fermentation temperature of described step (4) controls at 34 DEG C.

Claims

1. Fructus Rhodomyrti fruit wine and preparation method thereof, it is characterised in that be to be prepared as follows to form:

(1) selecting immature Fructus Rhodomyrti, enucleation after cleaning, sarcocarp and skin are cut into block by knife, then will Its making beating, adds white sugar, stirs；(2) Fructus Rhodomyrti slurry is added pectase and cellulase is carried out Ferment treatment, the addition of pectase is the 0.01%-0.03% of Fructus Rhodomyrti slurry gross weight；Adding of cellulase Dosage is the 0.005%-0.01% of Fructus Rhodomyrti slurry gross weight, enzymolysis 8-12 hour at 40-60 DEG C；(3) Fructus Rhodomyrti after enzymolysis is starched centrifugation, takes supernatant Fructus Rhodomyrti juice, carry out sterilization treatment；(4) will go out After bacterium, Fructus Rhodomyrti juice and Oryza glutinosa distiller grains are by the mass ratio mixing of 2: 3, stir, are placed in fermentation tank In, the barms adding gross mass 0.1% ferments, and fermentation time controlled as 15-20 days；(5) After fermentation ends, releasing wine base, by centrifugation machine filter cleaner, sterilizing from fermentation tank bottom valve, low temperature fills Dress.

2. Fructus Rhodomyrti wine as claimed in claim 1, it is characterised in that the fermentation temperature of described step (4) Degree controls at 27-34 DEG C.