CN107663485A - A kind of preparation method of tamarind seed wine - Google Patents
A kind of preparation method of tamarind seed wine Download PDFInfo
- Publication number
- CN107663485A CN107663485A CN201610619285.6A CN201610619285A CN107663485A CN 107663485 A CN107663485 A CN 107663485A CN 201610619285 A CN201610619285 A CN 201610619285A CN 107663485 A CN107663485 A CN 107663485A
- Authority
- CN
- China
- Prior art keywords
- tamarind seed
- wine
- fermentation
- sterilizing
- tamarind
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation method of tamarind seed wine to be：(1) immature tamarind seed is selected, wash clean adds white sugar, stirred；(2) tamarind seed after cleaning adds pectase and cellulase and carries out ferment treatment, and the addition of pectase starches 0.01% the 0.03% of gross weight for tamarind seed；The addition of cellulase is 0.005% the 0.01% of tamarind seed gross weight, is digested 8 12 hours at 40 60 DEG C；(3) tamarind seed after enzymolysis is centrifuged, takes supernatant tamarind seed juice, carry out sterilization treatment；(4) tamarind seed juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing, and are stirred, are placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, and fermentation time control is 15 20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
Description
Technical field
The present invention relates to alcoholic drink field, and in particular to a kind of preparation method of tamarind seed wine.
Background technology
Smoked plum is a kind of fruit, and a herb, fruit size as lichee, color are in faint yellow, and taste is sour and a little bitter.
Core is somewhat like Li Guohe, and very firmly, there are some duck eyes of very little on the surface of core.To May, fruit discoloration yellowly, taste is just
With it is original different, sweet tea and it is a little sour.Smoked plum has anti-aging, beneficial liver and nourishing stomach, promotes the production of body fluid to quench thirst, neutralizes acidic metabolite
And other effects.
People, which like, to be cooked soup with smoked plum, steeps in wine.Organic acid contained by smoked plum be mainly citric acid, malic acid, tannic acid, bitter folic acid,
Butanedioic acid, tartaric acid etc., there is quench one's thirst of promoting the production of body fluid, stimulate appetite, dispelling fatigue and other effects, especially citric acid content is various
Content is most in fruit, and citric acid is the indispensable important acids of human body cell metabolism, and it is two that it, which can promote lactic acidosis,
Carbonoxide and water excrete, and set up, and are beneficial to the absorption of calcium.
Smoked plum contains abundant organic acid and mineral matter, rich in multivitamin especially vitamin B2.Its calcium content and iron content
It is rare healthy food several times all more than banana.Smoked plum contains especially more citric acids, and can drive away makes blood vessel old
The harmful substance of change.Smoked plum is nutritious, low sugar peracid, and its T value (sugar-acid ratio) is only 0.2, is the 1/70 of pears, the 1/8 of apricot,
It is also lower than the T values of lemon.Secondly, it has rational calcium-phosphorus ratio, its Ca/P ≈ 1: 1, is exploitation children and health care for the aged food
The best foods of product.
The smoked plum fruit mature period is short, and not easy to maintain, and the relatively poor tamarind seed of some conditions is not sold commercially yet in addition
Good price.Therefore, the preservation of tamarind seed, deep processed product are orchard worker and fruit in addition to ripe tamarind seed fresh fruit direct marketing
Another outlet of processing factory's selection.
The content of the invention
It is an object of the invention to provide a kind of preparation method of tamarind seed wine；
A kind of preparation method of tamarind seed wine of the present invention, is to be prepared as follows to form：
(1) immature tamarind seed is selected, white sugar is added after cleaning, stirs；(2) tamarind seed after cleaning is added into fruit
Glue enzyme and cellulase carry out ferment treatment, and the addition of pectase starches the 0.01%-0.03% of gross weight for tamarind seed；Cellulase
Addition for tamarind seed starch gross weight 0.005%-0.01%, at 40-60 DEG C digest 8-12 hours；(3) by after enzymolysis
Tamarind seed slurry centrifuges, and takes supernatant tamarind seed juice, carries out sterilization treatment；(4) tamarind seed juice after sterilizing and glutinous rice fermented glutinour rice are pressed
2: 3 mass ratio mixing, is stirred, is placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, and is sent out
Ferment time control is 15-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner,
Sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 27-34 DEG C.
The smell of fruits is very sweet for tamarind seed wine provided by the invention, and vinosity is pure, contains abundant vitamin A, vitamin B, vitamin C
And several mineral materials, and processing technology is simple, cost is low.
Embodiment
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are to be used to illustrate the present invention
Rather than limitation of the present invention.The simple modifications carried out according to the essence of the present invention to the present invention belong to claimed
Scope.
Embodiment 1
A kind of preparation method of tamarind seed wine, is to be prepared as follows to form：
(1) immature tamarind seed is selected, white sugar is added after cleaning, stirs；(2) tamarind seed after cleaning is starched and added
Pectase and cellulase carry out ferment treatment, and the addition of pectase starches the 0.01% of gross weight for tamarind seed；Cellulase adds
Dosage is that tamarind seed starches the 0.005% of gross weight, is digested 12 hours at 40 DEG C；(3) by the tamarind seed slurry centrifugation point after enzymolysis
From taking supernatant tamarind seed juice, carry out sterilization treatment；(4) tamarind seed juice and glutinous rice fermented glutinour rice press 2: 3 mass ratio after sterilizing
Mixing, is stirred, is placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, and fermentation time control is 15
My god；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 27 DEG C.
Embodiment 2
A kind of preparation method of tamarind seed wine, is to be prepared as follows to form：
(1) immature tamarind seed is selected, white sugar is added after cleaning, stirs；(2) tamarind seed slurry adds fruit after cleaning
Glue enzyme and cellulase carry out ferment treatment, and the addition of pectase starches the 0.03% of gross weight for tamarind seed；The addition of cellulase
Starch gross weight for tamarind seed 0.01% is measured, is digested 8 hours at 6 DEG C；(3) tamarind seed after enzymolysis is starched and centrifuged, taken
Supernatant tamarind seed juice, carry out sterilization treatment；(4) tamarind seed juice and glutinous rice fermented glutinour rice are mixed by 2: 3 mass ratio after sterilizing,
Stir, be placed in fermentation tank, the barms for adding gross mass 0.1% is fermented, and fermentation time control is 20 days；(5)
After fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner, sterilizing, cold-aseptic filling.
The fermentation temperature of the step (4) is controlled at 34 DEG C.
Claims (2)
1. a kind of preparation method of tamarind seed wine, it is characterised in that be to be prepared as follows to form：
(1) immature tamarind seed is selected, white sugar is added after cleaning, stirs；(2) tamarind seed after cleaning is added into fruit
Glue enzyme and cellulase carry out ferment treatment, and the addition of pectase starches the 0.01%-0.03% of gross weight for tamarind seed；Cellulase
Addition for tamarind seed starch gross weight 0.005%-0.01%, at 40-60 DEG C digest 8-12 hours；(3) by after enzymolysis
Tamarind seed slurry centrifuges, and takes supernatant tamarind seed juice, carries out sterilization treatment；(4) tamarind seed juice after sterilizing and glutinous rice fermented glutinour rice are pressed
2: 3 mass ratio mixing, is stirred, is placed in fermentation tank, and the barms for adding gross mass 0.1% is fermented, and is sent out
Ferment time control is 15-20 days；(5) after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifuge filter cleaner,
Sterilizing, cold-aseptic filling.
2. the preparation method of tamarind seed wine as claimed in claim 1, it is characterised in that the fermentation temperature control of the step (4)
System is at 27-34 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619285.6A CN107663485A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of tamarind seed wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610619285.6A CN107663485A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of tamarind seed wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107663485A true CN107663485A (en) | 2018-02-06 |
Family
ID=61122327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610619285.6A Pending CN107663485A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of tamarind seed wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107663485A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110835593A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Waxberry wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
-
2016
- 2016-07-28 CN CN201610619285.6A patent/CN107663485A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312835A (en) * | 2014-10-30 | 2015-01-28 | 广西神龙王农牧食品集团有限公司 | Mango wine and preparation method thereof |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110835593A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Waxberry wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN103114013A (en) | Mango wine and preparation method thereof | |
| CN107723152A (en) | A kind of mixed type fruit wine and preparation method thereof | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN105614585A (en) | White fungus drink and production method thereof | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN104068433A (en) | Preparation method of red jujube and castanea mollissima vinegar beverage | |
| CN103371394A (en) | Processing process of ginseng fruit beverage | |
| CN102408977A (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN103947754B (en) | Purple sweet potato rice wine milk beverage and preparation method thereof | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN107663487A (en) | A kind of preparation method of litchi spirit | |
| CN102150907A (en) | Lactic acid fermented juice and beverage | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN105950341A (en) | Preparation method of purple sweet potato and pear wine with nutrient and health-care functions | |
| CN107663485A (en) | A kind of preparation method of tamarind seed wine | |
| CN107904095A (en) | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine | |
| CN106591021A (en) | Wine and preparation method thereof | |
| CN101720958A (en) | Lactic acid fermentation fruit juice and beverage | |
| CN101338270B (en) | Mulberry vinegar and producing method thereof | |
| RU2398482C1 (en) | Method for production of blended nectar with sugar | |
| CN104974921A (en) | Nectarine fruit vinegar and preparation method thereof | |
| CN104263577A (en) | Manufacturing method of haw healthcare wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |
|
| WD01 | Invention patent application deemed withdrawn after publication |