CN107629916A - A kind of brewing production process of Snakegourd Fruit fermented wine - Google Patents
A kind of brewing production process of Snakegourd Fruit fermented wine Download PDFInfo
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- CN107629916A CN107629916A CN201711065761.5A CN201711065761A CN107629916A CN 107629916 A CN107629916 A CN 107629916A CN 201711065761 A CN201711065761 A CN 201711065761A CN 107629916 A CN107629916 A CN 107629916A
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Abstract
The present invention provides a kind of brewing production process of Snakegourd Fruit fermented wine, including step：1) cleaning decontamination is selected；2) light salt brine soaks；3) Snakegourd Fruit is handled；4) juice extractor squeezes and prepared solution；5) sugar is adjusted；6) yeast first fermentation is added；7) secondary fermentation；8) ageing；9) PH is adjusted；10) clarify；11) sterilized using pasteurization, then got product after filling, sealing.Snakegourd Fruit fermented wine sugar content prepared by the present invention is moderate, can supply general population or patients with diabetes mellitus as healthcare function drink, and its alcohol content is very low, is difficult the bitter smell for perceiving alcohol when drinking, adds comfortable taste degree.
Description
Technical field
The present invention relates to brewing fruit wine technical field, more particularly to a kind of brewing production process of Snakegourd Fruit fermented wine.
Background technology
Snakegourd Fruit is the dry mature fruit of snakegourd, oval or spherical, yellowish-brown when ripe.China is Snakegourd Fruit traditional mode of production
State, snakegourd are scientific names, the medicine melon that is otherwise known as, wild melon, potyvirus.Said in the traditional Chinese medical science, Snakegourd Fruit moistening lung, resolving sputum, dissipating bind, laxation, cure mainly phlegm
Heat cough, hemoptysis, quench one's thirst, constipation etc., still " deficiency-cold in spleen and stomach, loose stool, have cold phlegm, damp phlegm person unsuitable ".Snakegourd Fruit is eaten for medicine
Dual-purpose product, its root block, full Snakegourd Fruit, beach wormwood skin, beach wormwood son can be used as medicine, and it is again nutraceutical and health food that wherein root block, beach wormwood are young
Ideal material, there are wide market prospects.
The content of the invention
It is an object of the invention to provide a kind of production technology of Snakegourd Fruit fermented wine, can supply ordinary people as healthcare function drink
Group drinks.To reach above-mentioned purpose, the technical solution adopted by the present invention is：
A kind of brewing production process of Snakegourd Fruit fermented wine, including step：
1) medium well Snakegourd Fruit is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing Snakegourd Fruit surface
Trifle in the world matter；
2) wash after Snakegourd Fruit enter concentration be 5-10% light salt brine in soak 1-2 hours, then pull out and with flow
Water rinses 2-3 minutes, drain well；
3) Snakegourd Fruit is splitted, removes Snakegourd Fruit seed, Snakegourd Fruit is cut into fritter, is put in steamer and is steamed, steaming time 15-
20 minutes；
4) steamed Snakegourd Fruit is inserted in juice extractor and squeezes Snakegourd Fruit fruit juice, Snakegourd Fruit fruit juice is subjected to standing clarification, stands 2-3
After hour, upper strata clear juice is taken；
5) white granulated sugar and preserved plum are added in the juice solution treated to step 4), sugar content is maintained at 200-250g/
L, preserved plum are 1 with Snakegourd Fruit weight ratio:10；
6) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5-2:10000, at a temperature of 18-25 DEG C
Fermentation 10-15 days, obtains zymotic fluid I；
7) in zymotic fluid I add sulfurous acid make it that content of sulfur dioxide be 80-100mg/L, then add pectase with
Cellulase, temperature are maintained at 25-28 DEG C and fermented 3-5 days, terminate to ferment as the near 0.2-0.5% of residual sugar, obtain zymotic fluid II；
8) zymotic fluid II is inserted in ageing tank, adds sweet osmanthus in tank, the weight ratio of sweet osmanthus and zymotic fluid II is 1:20,
Snakegourd Fruit former wine is deposited 1 year to obtain at a temperature of the sealing of ageing tank is placed on into 10-20 DEG C；
9) chitosan is added with 1.2g/L amount in Snakegourd Fruit former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, stands 4-6
Hour is clarified；
10) the Snakegourd Fruit former wine gelatin-tannin compound clarifier clarifying treatment terminated will be clarified；
11) sterilized using pasteurization, then got product after filling, sealing.
Preferably, the juice extractor uses wall-breaking machine, power 1000-1200W.
Preferably, in the step 6), after yeast is added, first ventilation open culture 15-22 hours, Ran Houjin
Row is sealed by fermentation, and is sealed by fermentation 10-15 days at a temperature of 18-25 DEG C.
Preferably, in the step 8), in the traditional aging process of 1 year, holding ambient humidity is 78-88%.
Relative to prior art, the beneficial effects of the invention are as follows：
1st, Snakegourd Fruit fermented wine prepared by the present invention, the content of Snakegourd Fruit juice is high, and fruit wine nutritive value enriches, pure in mouth feel, wind
Taste is unique, adds preserved plum and sweet osmanthus, adds flavor and fragrance, and commercial value is high.
2nd, product sugar content of the present invention is not high, and the crowd or mild diabetes patient for being particularly suitable for high blood glucose drink, and are
A kind of functional health drink of nutritious low sugar point.
3rd, for the present invention by fermentation and the ageing of regular period meticulously, its alcohol content is very low, is difficult to discover when drinking
To the bitter smell of alcohol, comfortable taste degree is added.
Embodiment
Embodiment 1
A kind of brewing production process of Snakegourd Fruit fermented wine, including step：
1) medium well Snakegourd Fruit is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing Snakegourd Fruit surface
Trifle in the world matter；
2) Snakegourd Fruit after washing, which enters in the light salt brine that concentration is 5-10%, to be soaked 1 hour, is then pulled out and is used circulating water
Rinse 2 minutes, drain well；
3) Snakegourd Fruit is splitted, removes Snakegourd Fruit seed, Snakegourd Fruit is cut into fritter, is put in steamer and is steamed, steaming time 15
Minute；
4) steamed Snakegourd Fruit is inserted in juice extractor and squeezes Snakegourd Fruit fruit juice, Snakegourd Fruit fruit juice is subjected to standing clarification, stands 2-3
After hour, upper strata clear juice is taken；
5) white granulated sugar and preserved plum are added in the juice solution treated to step 4), sugar content is maintained at 200g/L, talked about
Plum is 1 with Snakegourd Fruit weight ratio:10；
6) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5:10000, ferment 10 at a temperature of 18 DEG C
My god, obtain zymotic fluid I；
7) sulfurous acid is added in zymotic fluid I and make it that content of sulfur dioxide is 80mg/L, then add pectase and fiber
Plain enzyme, temperature be maintained at 25 DEG C ferment 3 days, when residual sugar it is near 0.2% when terminate to ferment, obtain zymotic fluid II；
8) zymotic fluid II is inserted in ageing tank, adds sweet osmanthus in tank, the weight ratio of sweet osmanthus and zymotic fluid II is 1:20,
Snakegourd Fruit former wine is deposited 1 year to obtain at a temperature of the sealing of ageing tank is placed on into 10 DEG C；
9) chitosan is added with 1.2g/L amount in Snakegourd Fruit former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, and it is small to stand 4
Shi Jinhang is clarified；
10) the Snakegourd Fruit former wine gelatin-tannin compound clarifier clarifying treatment terminated will be clarified；
11) sterilized using pasteurization, then got product after filling, sealing.
Preferably, the juice extractor uses wall-breaking machine, power 1000W.
Preferably, in the step 6), after yeast is added, the open culture of first ventilation 15 hours, then carry out
It is sealed by fermentation, is sealed by fermentation 10-15 days at a temperature of 18 DEG C.
Preferably, in the step 8), in the traditional aging process of 1 year, it is 78% to keep ambient humidity.
Embodiment 2
A kind of brewing production process of Snakegourd Fruit fermented wine, including step：
1) medium well Snakegourd Fruit is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing Snakegourd Fruit surface
Trifle in the world matter；
2) Snakegourd Fruit after washing, which enters in the light salt brine that concentration is 10%, to be soaked 2 hours, is then pulled out and is rushed with circulating water
3 minutes are washed, drain well；
3) Snakegourd Fruit is splitted, removes Snakegourd Fruit seed, Snakegourd Fruit is cut into fritter, is put in steamer and is steamed, steaming time 20
Minute；
4) steamed Snakegourd Fruit is inserted in juice extractor and squeezes Snakegourd Fruit fruit juice, Snakegourd Fruit fruit juice is subjected to standing clarification, it is small to stand 3
Shi Hou, take upper strata clear juice；
5) white granulated sugar and preserved plum are added in the juice solution treated to step 4), sugar content is maintained at 250g/L, talked about
Plum is 1 with Snakegourd Fruit weight ratio:10；
6) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 2:10000, ferment 15 at a temperature of 25 DEG C
My god, obtain zymotic fluid I；
7) sulfurous acid is added in zymotic fluid I and make it that content of sulfur dioxide is 100mg/L, then add pectase and fiber
Plain enzyme, temperature be maintained at 28 DEG C ferment 5 days, when residual sugar it is near 0.5% when terminate to ferment, obtain zymotic fluid II；
8) zymotic fluid II is inserted in ageing tank, adds sweet osmanthus in tank, the weight ratio of sweet osmanthus and zymotic fluid II is 1:20,
Snakegourd Fruit former wine is deposited 1 year to obtain at a temperature of the sealing of ageing tank is placed on into 20 DEG C；
9) chitosan is added with 1.2g/L amount in Snakegourd Fruit former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, and it is small to stand 6
Shi Jinhang is clarified；
10) the Snakegourd Fruit former wine gelatin-tannin compound clarifier clarifying treatment terminated will be clarified；
11) sterilized using pasteurization, then got product after filling, sealing.
Preferably, the juice extractor uses wall-breaking machine, power 1200W.
Preferably, in the step 6), after yeast is added, the open culture of first ventilation 22 hours, then carry out
It is sealed by fermentation, is sealed by fermentation 15 days at a temperature of 25 DEG C.
Preferably, in the step 8), in the traditional aging process of 1 year, it is 88% to keep ambient humidity.
Embodiment 3
A kind of brewing production process of Snakegourd Fruit fermented wine, including step：
1) medium well Snakegourd Fruit is selected, rejects pest and disease damage fruit and mildew and rot fruit, with the soil ash on high pressure water washing Snakegourd Fruit surface
Trifle in the world matter；
2) Snakegourd Fruit after washing, which enters in the light salt brine that concentration is 8%, to be soaked 1.5 hours, is then pulled out and is rushed with circulating water
2 minutes are washed, drain well；
3) Snakegourd Fruit is splitted, removes Snakegourd Fruit seed, Snakegourd Fruit is cut into fritter, is put in steamer and is steamed, steaming time 18
Minute；
4) steamed Snakegourd Fruit is inserted in juice extractor and squeezes Snakegourd Fruit fruit juice, Snakegourd Fruit fruit juice is subjected to standing clarification, stands 2.5
After hour, upper strata clear juice is taken；
5) white granulated sugar and preserved plum are added in the juice solution treated to step 4), sugar content is maintained at 230g/L, talked about
Plum is 1 with Snakegourd Fruit weight ratio:10；
6) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.8:10000, ferment 13 at a temperature of 22 DEG C
My god, obtain zymotic fluid I；
7) sulfurous acid is added in zymotic fluid I and make it that content of sulfur dioxide is 90mg/L, then add pectase and fiber
Plain enzyme, temperature be maintained at 26 DEG C ferment 4 days, when residual sugar it is near 0.4% when terminate to ferment, obtain zymotic fluid II；
8) zymotic fluid II is inserted in ageing tank, adds sweet osmanthus in tank, the weight ratio of sweet osmanthus and zymotic fluid II is 1:20,
Snakegourd Fruit former wine is deposited 1 year to obtain at a temperature of the sealing of ageing tank is placed on into 15 DEG C；
9) chitosan is added with 1.2g/L amount in Snakegourd Fruit former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, and it is small to stand 5
Shi Jinhang is clarified；
10) the Snakegourd Fruit former wine gelatin-tannin compound clarifier clarifying treatment terminated will be clarified；
11) sterilized using pasteurization, then got product after filling, sealing.
Preferably, the juice extractor uses wall-breaking machine, power 1100W.
Preferably, in the step 6), after yeast is added, the open culture of first ventilation 18 hours, then carry out
It is sealed by fermentation, is sealed by fermentation 13 days at a temperature of 22 DEG C.
Preferably, in the step 8), in the traditional aging process of 1 year, it is 83% to keep ambient humidity.
By the product of above-described embodiment, tested with reference to GB-T 15037-2006 standard, invitation 10 is experienced
Taster respectively to the color and luster of above three embodiment product, fragrance, mouthfeel purity and figure carry out sensory evaluation go forward side by side
Row TOP SCORES, full marks are 10 points, and are contrasted as a comparison case with the Snakegourd Fruit wine of prior art production, assay such as table
Shown in 1.
Table 1
The nutritive value of each embodiment and the product of comparative example is detected again, it is as shown in table 2 to obtain result.
Table 2
| Project | Alcoholic strength (%vol) | Total reducing sugar (g/L) | Sugar-free extract (g/L) |
| Embodiment 1 | 4-5 | 2-2.5 | 21 |
| Embodiment 2 | 4-5 | 2-2.5 | 23 |
| Embodiment 3 | 4-5 | 2-2.5 | 20 |
| Comparative example | 8-9 | 3-4 | 17 |
Sugar-free extract in table 2 refers to GB-T 15038-1994 standard tests：Its principle density bottle determination sample
Density, tries to achieve the content of total extractives, then subtracts total sugar content, as sugar-free extract content, the beneficiating ingredient base in Snakegourd Fruit wine
Originally it is included in sugar-free extract, including the micro member such as anthocyanidin, protein, lysine, resveratrol, polyphenoils, calcium iron zinc
Element.
From Tables 1 and 2, the total sugar amount of semi-sweet Snakegourd Fruit wine of the present invention is significantly lower than common Snakegourd Fruit wine, is adapted to blood glucose high
Patient drink, it is with health role, and no matter from organoleptic indicators such as color and luster, mouthfeel, figures or from nutritional ingredient scheduling theory
For index, the better than Snakegourd Fruit wine of prior art.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of brewing production process of Snakegourd Fruit fermented wine, including step：
1) medium well Snakegourd Fruit is selected, pest and disease damage fruit and mildew and rot fruit are rejected, with the soil ash trifle in the world on high pressure water washing Snakegourd Fruit surface
Matter；
2) Snakegourd Fruit after washing, which enters in the light salt brine that concentration is 5-10%, soaks 1-2 hours, then pulls out and is rushed with circulating water
Wash 2-3 minutes, drain well；
3) Snakegourd Fruit is splitted, removes Snakegourd Fruit seed, Snakegourd Fruit is cut into fritter, is put in steamer and is steamed, steaming time is 15-20 points
Clock；
4) steamed Snakegourd Fruit is inserted in juice extractor and squeezes Snakegourd Fruit fruit juice, Snakegourd Fruit fruit juice is subjected to standing clarification, stands 2-3 hours
Afterwards, upper strata clear juice is taken；
5) white granulated sugar and preserved plum are added in the juice solution treated to step 4), sugar content is maintained at 200-250g/L, talked about
Plum is 1 with Snakegourd Fruit weight ratio:10；
6) yeast is added so that the weight ratio of yeast and the fruit juice aqueous solution is 1.5-2:10000, fermented at a temperature of 18-25 DEG C
10-15 days, obtain zymotic fluid I；
7) sulfurous acid is added in zymotic fluid I and make it that content of sulfur dioxide is 80-100mg/L, then add pectase and fiber
Plain enzyme, temperature are maintained at 25-28 DEG C and fermented 3-5 days, terminate to ferment as the near 0.2-0.5% of residual sugar, obtain zymotic fluid II；
8) zymotic fluid II is inserted in ageing tank, adds sweet osmanthus in tank, the weight ratio of sweet osmanthus and zymotic fluid II is 1:20, will be old
Make at a temperature of tank sealing is placed on 10-20 DEG C and deposit 1 year to obtain Snakegourd Fruit former wine；
9) chitosan is added with 1.2g/L amount in Snakegourd Fruit former wine, adjustment pH value is 4.5, and temperature is 28 DEG C, stands 4-6 hours
Clarified；
10) the Snakegourd Fruit former wine gelatin-tannin compound clarifier clarifying treatment terminated will be clarified；
11) sterilized using pasteurization, then got product after filling, sealing.
2. a kind of brewing production process of Snakegourd Fruit fermented wine as claimed in claim 1, it is characterised in that the juice extractor uses
Wall-breaking machine, power 1000-1200W.
A kind of 3. brewing production process of Snakegourd Fruit fermented wine as described in claim any one of 1-2, it is characterised in that the step
It is rapid 6) in, after yeast is added, first ventilation open culture 15-22 hours, be then sealed by fermentation, at 15-25 DEG C
At a temperature of be sealed by fermentation 10-15 days.
A kind of 4. brewing production process of Snakegourd Fruit fermented wine as claimed in claim 3, it is characterised in that in the step 8),
In the traditional aging process of 1 year, holding ambient humidity is 78-88%.
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