CN109207328A - A kind of production method of green liquor - Google Patents
A kind of production method of green liquor Download PDFInfo
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- CN109207328A CN109207328A CN201811159572.9A CN201811159572A CN109207328A CN 109207328 A CN109207328 A CN 109207328A CN 201811159572 A CN201811159572 A CN 201811159572A CN 109207328 A CN109207328 A CN 109207328A
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Abstract
The invention discloses a kind of production methods of green liquor, belong to brewing technical field.The advantages of green liquor of the invention has merged fermentation type green plum wine mellow in taste and soak type green liquor the smell of fruits is very sweet, overcome the deficiency on single green liquor mouthfeel and fragrance, and fructus arctii, fructus lycii and the peculiar flavour of hawthorn are incorporated, there is sweet and sour taste, the unique advantage that mouthfeel is thick and solid, the smell of fruits is very sweet；Meanwhile the present invention is because increasing integration of drinking and medicinal herbs and fructus arctii, hawthorn and fructus lycii without " taste of traditional Chinese medicine " enhance health care's effect of product under the premise of not changing green liquor product style, is easier to as market receiving.
Description
Technical field
The present invention relates to a kind of production methods of green liquor, belong to brewing technical field.
Background technique
Green plum has and promotes the production of body fluid only rich in multiple nutritional components such as organic acid, amino acid, polyphenol substance, vitamin, minerals
Yearningly, stomach is adjusted, fatigue is eliminated, adjusts blood pressure, antiallergy, protect liver, beauty, improves immunity, prevention calculus analgesia and other effects,
It is one of classic basic food of nature.Green liquor because its taste sweet and sour taste and health care concept, by numerous
The favor of health personage.
Existing green liquor production technology focuses principally on mouthfeel, although product has the concept of green plum healthcare function, simultaneously
Without apparent health-care effect.Green liquor is divided into soak type and fermented type by manufacture craft, and the green liquor in China market produces at present
Product are based on soak type, and the smell of fruits is very sweet for soak type green liquor, but mouthfeel is thinner, and fermentation type green plum wine mouthfeel is plentiful, but by
Great amount of carbon dioxide takes away a large amount of green plum fragrance components in fermentation process, and the fragrance of wine is made to owe strong.Further, since green plum
Tannin is high, the more puckery problem of the generally existing mouthfeel of green liquor in the market.
Fructus arctii, fructus lycii and hawthorn are the food materials of integration of drinking and medicinal herbs, and all have very strong antioxidant activity and protection painstaking effort
Guard system and other effects.Fructus arctii is containing the bioactive substances such as lignanoid, polyphenol compound, synanthrin, alkaloid, sterol, polysaccharide, tool
There is the effects of antibacterial, antitumor, hypoglycemic, reducing blood lipid, anti-oxidant and protect liver；In fructus lycii recklessly containing polysaccharide, flavone compound, class
Radish element, glycine betaine have anti-oxidant, raising immunity, antitumor, protect liver, protection reproductive system and blood pressure lowering, blood glucose and blood
Rouge and other effects；Hawthorn is exactly the good medicine of spleen benefiting and stimulating the appetite, phlegm reduction of blood circulation promoting since ancient times, the flavone compound Vitexin in hawthorn,
It can be used for treating cardiovascular disease, and be antitumor natural medicinal ingredients.It is all made of at present with above-mentioned food materials alcoholic single
The method impregnated or fermented, can not be such that effective component is sufficiently extracted.In comparison, fermentation method is more conducive to mentioning for effective component
It takes, but most important bioactive ingredients lignanoid in many alcohol-soluble compounds such as fructus arctii (is insoluble in by water, is soluble in second
Alcohol), immersing extraction is better than fermentation method, this is because the alcoholic strength of fermented wine is low (precision is generally 10%vol or so), it is unfavorable
The extraction of alcohol-soluble substance.
Summary of the invention
In order to provide one kind, the smell of fruits is very sweet, mouthfeel is thick and solid and the green liquor and its production technology of obvious health-care efficacy, this hair
It is bright will impregnate green liquor, fermentation green liquor be aided with fructus arctii, hawthorn and fructus lycii production green liquor, make product have good mouthfeel
And health functions.
The present invention using provide green liquor, be will impregnate green liquor, ferment green liquor, fructus arctii Wolfberry hawthron soak,
Edible alcohol allotment is blent.Sucrose and/or malic acid can also be added as needed in the green liquor.
The method provided by the invention for preparing green liquor, comprising the following steps:
(1) green liquor is impregnated in preparation: stalk, the green plum for cleaning, draining being added to edible alcohol, water, in sucrose, impregnated
It 7~8 months, obtains impregnating green liquor by separation of solid and liquid；
(2) prepare fructus arctii Wolfberry hawthron soak: into dry fructus arctii heel piece, fructus lycii, dry haw flakes be added edible alcohol,
Water impregnates 8~10 days, is fructus arctii Wolfberry hawthron soak by the filtrate that separation of solid and liquid obtains after immersion, by solid
The isolated fructus arctii of liquid, fructus lycii and hawthorn residue mixture prepare green plum fermented wine for fermentation；
(3) preparation fermentation green liquor: green plum is cleaned into stalk, stoning, is crushed, is added by the 30%-35% of green plum quality
Fructus arctii, fructus lycii and hawthorn residue mixture (residue of fructus arctii Wolfberry hawthron soaking wine can be completely used for fermenting by this ratio), beat
Slurry, adds water, stirs evenly, and pectase is added, and the pol of enzymolysis liquid is adjusted to 18~20% with sucrose, then uses carbon by enzymatic hydrolysis
Sour calcium adjustment pH to 3.6-3.8 obtains pulp；It is inoculated with fruit wine yeast, after 25-28 DEG C ferments 3 days, is cooled to 19-20 DEG C of fermentation
1 day, then 13-15 DEG C fermentation 9-11 days, then carry out scum juice separation, fermented wine is obtained, by fermented wine edible alcohol
Allotment obtains fermentation green liquor；
(4) it blends: is prepared by the immersion green liquor of step (1) preparation, the fermentation green liquor of step (3) preparation, step (2)
Fructus arctii Wolfberry hawthron soak, Yi Jishui, edible alcohol, sucrose, malic acid blent (mass ratio), stirred evenly, then
Using edible alcohol, sucrose, malic acid adjustment green liquor alcoholic strength be 14.0%vol-15.0%vol, total reducing sugar 130-
140g/L, total acid (in terms of anhydrous citric acid) are 8.0-9.0g/L；
(5) it taking away the puckery taste and clarifying treatment: pectase is added, stirs evenly, enzymatic hydrolysis, which terminates to receive, is added gelatin, it stirs evenly, then
Bentonite is added, is stirred for uniformly, standing sedimentation, filtering, filling bottle is sterilized to get green plum wine product.
In one embodiment of the invention, in step (1), edible alcohol is diluted with water to 30%vol, often
100Kg30%vol edible wine finishing impregnates 8 months, through stalk, the green plum 50Kg for cleaning, draining, sucrose 20Kg by solid-liquid
Isolated immersion green liquor is spare.
In one embodiment of the invention, in step (2), edible alcohol is diluted with water to 30%vol, often
The dry fructus arctii heel piece 6Kg of 100Kg30%vol edible wine finishing, fructus lycii 4Kg, dry haw flakes 20Kg impregnate 10 days, through being separated by solid-liquid separation
It is spare to obtain fructus arctii Wolfberry hawthron soak, fructus arctii, fructus lycii and hawthorn residue mixture are used for the fermentation system fermentation together with green plum
Green liquor；
In one embodiment of the invention, in step (3), green plum is cleaned into stalk, stoning, is crushed, by green plum matter
Fructus arctii Wolfberry hawthron residue is added in the 30%-35% of amount, and (residue of fructus arctii Wolfberry hawthron soaking wine can be completely used for by this ratio
Fermentation), mashing, by green plum: water is added in the mass ratio 1:1.6 of water, stirs evenly, and 120mg enzyme activity is added by every kilogram of green plum
For the pectase of 30000U/g, digests 4-5 hours, adjusted the pol of enzymolysis liquid to 20%, then with calcium carbonate tune with sucrose
Whole pH to 3.6-3.8 obtains pulp；Inoculation is inoculated with fruit wine yeast liquid medium by pulp mass percent 1.0-1.5%,
25-28 DEG C fermentation 3 days after, be cooled to 19-20 DEG C ferment 1 day, then 13-15 DEG C fermentation 9-11 days, then progress scum juice separation,
Fermented wine is obtained, by fermented wine: edible alcohol is added in the mass ratio 10:2 of edible alcohol, obtains fermentation green liquor.
In one embodiment of the invention, in step (4), blending formula are as follows:
In one embodiment of the invention, in step (5), it is 30000U/g's that 5g enzyme activity, which is added, by every 100Kg wine
Pectase stirs evenly, and after 24 hours, gelatin is added, stirs 15 minutes, adds bentonite, be stirred for 15 minutes, static 24 is small
When, filtering, filling bottle, 70 DEG C are sterilized 15 minutes to get green liquor is arrived.
In one embodiment of the invention, in step (5), the application method of the gelatin: every 100Kg wine adds gelatin
5g, before use, add 5 parts of water to impregnate 20-30 minutes by 1 part of gelatin in advance, then plus 95 DEG C of hot water be configured to 5% concentration.
In one embodiment of the invention, in step (5), the application method of the bentonite: every 100Kg wine adds bentonite
30g, before use, add 5-7 parts of water to mix well by 1 part of bentonite in advance, swelling 4-6 hours.
Green liquor in the present invention has following characteristic and advantage:
1, the green liquor in the present invention has merged fermentation type green plum wine mellow in taste and soak type green liquor the smell of fruits is very sweet
Advantage overcomes the deficiency on single green liquor mouthfeel and fragrance, and incorporates fructus arctii, fructus lycii and the peculiar flavour of hawthorn, has
Sweet and sour taste, the unique advantage that mouthfeel is thick and solid, the smell of fruits is very sweet；Meanwhile the present invention is because increasing integration of drinking and medicinal herbs and without " taste of traditional Chinese medicine "
Fructus arctii, hawthorn and fructus lycii enhance health care's effect of product, more under the premise of not changing green liquor product style
Easily receive for market.
2, having water-soluble and alcohol-soluble fragrance and nutrition and active constituent in green plum, (such as: terpene compound does not dissolve in
Water and be dissolved in alcohol, amino acid and microelement etc. be dissolved in water and insoluble in alcohol), the present invention using the immersion of 30%vol edible alcohol,
The water solubility and Alcohol soluble composition in green plum can be effectively extracted, was impregnated by 8 months, the alcoholic strength for impregnating green liquor is about 20%
Vol or so can not only prevent immersion green liquor putrid and deteriorated, but also keep away since alcohol concentration is higher and immersion green liquor acidity is higher
Exempted to impregnate using alcohol in high concentration when making to blend need to the dilution of the amount of increasing water cause product mouthfeel and the thin disadvantage of fragrance.
3, the present invention adds sucrose 20Kg as soak using 30%vol edible alcohol 100Kg, this sugared concentration both can guarantee
Effectively extraction, and avoid loss caused by making a large amount of sugar of green plum absorption as soak sugar excessive concentration.
4, more effective component is still remained in the fructus arctii, hawthorn and fructus lycii after soaking, and fermentation method is used to prepare ox
Alcoholic strength is generally below 12%vol when burdock haw thorn Chinese wolfberry fruit wine, is unable to fully extract alcohol-soluble active constituent, after the present invention will impregnate
Residue be used for green plum wine fermentation, make effective component obtain more sufficiently extracting, enhance the health-care effect of product.
5, since hyperosmosis can inhibit yeast to ferment, fermentation green liquor production generally adjusts dark-plum juice pol 20%
Left and right, fermentation ends alcoholic strength are 10%vol or so, so low wine clear degree must cryo-conservation or heating sterilization preservation, this
20% edible alcohol is added in invention in fermented wine, makes afterripening fermentation green liquor can be with long-term preservation in the case where not sterilizing
And never degenerate, compared with being saved after existing cryo-conservation or heating sterilization, saves the energy and do not destroy fruity.
6, due in green liquor tannin content it is higher, keep the astringent taste of wine heavier, and can cause to precipitate with protein complexation, together
When fruit wine in pectin, protein isocolloid substance easily cause to precipitate, the present invention adds pectase, bright in the wine after blending
Glue and bentonite are taken away the puckery taste and precipitation process, decomposes pectin first with pectase, and tannin is made to lose the protective effect of pectin,
Gelatin is added again, is formed complex compound simultaneously other colloidal substance Precipitations of adsorption-condensation using gelatin and tannin, is finally added soap
Soil removes isolating protein and remaining pectase, gelatin, and wine after processing is clear and transparent, does not generate precipitating in 18 months substantially,
And astringent taste is substantially reduced.
Specific embodiment
(1) subjective appreciation method: by 6 national fruit wines and 3 yellow rice wine Tasting committees evaluations, semi-finished product by fragrance,
Taste and style 3 are evaluated, and finished wine is evaluated by color, fragrance, taste and style 4.
(2) subjective appreciation marking table:
Table 1
(3) method of flavor substance content is detected:
Using volatile aroma compounds content in headspace solid-phase microextraction combination GC-MS analysis green liquor, with sec-n-octyl alcohol
For internal standard, semi-quantitative analysis is carried out using internal standard method.
Key instrument: Agilent 6890GC and 5975MS gas chromatograph-mass spectrometer, DB-Wax chromatographic column (30m × 0.25mm ×
0.25 μm), 50/30 μm of Supelco company SPME hand sampling handle, Supelco company CAR/DVB/PDMS fiber head；
Headspace solid-phase microextraction condition: accurately pipetting 8.0mL sample and 10 μ L internal standard sec-n-octyl alcohols in 20mL extraction flask,
30min is extracted at 50 DEG C.
GC-MS analysis: chromatographic column is DB-Wax chromatographic column (30m × 0.25mm × 0.25 μm), and carrier gas is helium, flow velocity
1.0mL/min, 250 DEG C of injector temperature, column oven uses temperature programming, 40 DEG C of initial temperature, 4min is kept, with 5 DEG C/min
90 DEG C are warming up to, then is warming up to 250 DEG C with 10 DEG C/min, keeps 7min.
MS condition: EI ionization source, electron energy 70eV, 200 DEG C of ion source temperature, 32.00~350.00m/ of scanning range
z。
(4) preparation method of fruit wine yeast liquid medium:
The cultural method of the fruit wine liquid yeast liquid is by the secondary of solid slope test tube, liquid tube and liquid triangular flask
Sequence expands step by step cultivates.
Solid slope test tube strains cultural method are as follows: 12~13 0Bx wort agar mediums are used, at 28~30 DEG C
Culture 3 days.
Liquid tube and liquid triangular flask seed culture culture medium are the preparation method comprises the following steps: by steamed rice after rice in steep, by rice
Water is added with the mass ratio 1:2 of water, cools the temperature to 60 DEG C, carbohydrase is added by 70~140 units/gram rice, stirs evenly,
Heat preservation saccharification 4~6 hours at 58~60 DEG C, stirring is primary per hour therebetween, filtering, and sugar addition is 12~13 0Bx, uses
It is 3.8~4.1 that lactic acid, which adjusts pH, is fitted into 25 × 200mm test tube and 3000 milliliter triangular flasks, loading amount be respectively 25 milliliters with
2000 milliliters, packet sterilizes 30 minutes after holding in the palm in 115 DEG C, is cooled to room temperature spare.
Liquid tube and liquid triangular flask seed method of making are as follows: test tube slant strain is inoculated in aforesaid liquid test tube,
Cultivate 24 hours at 28~30 DEG C, then by the inoculum concentration access aforesaid liquid triangular flask of every bottle of test tube, 28~
Cultivated 24 hours at 30 DEG C.
Embodiment 1
(1) green liquor is impregnated in preparation: edible alcohol (top grade) being diluted with water to 30%vol, by 30%vol edible alcohol
100Kg adds the ratio through stalk, the green plum 50Kg for cleaning, draining, sucrose 20Kg to impregnate 8 months, isolated immersion green liquor
It is spare；
(2) it prepares fructus arctii Wolfberry hawthron soak: edible alcohol (top grade) being diluted with water to 30%vol, by 30%vol
Edible alcohol 100Kg adds the ratio of dry fructus arctii heel piece 6Kg, fructus lycii 4Kg, dry haw flakes 20Kg to impregnate 10 days, isolated fructus arctii
Wolfberry hawthron soak is spare, and fructus arctii, fructus lycii and hawthorn residue are used for the fermentation system fermentation green liquor together with green plum；
(3) preparation fermentation green liquor: by the cleaned stalk of green plum, broken stoning, by the 30%-35% of after-ripening green plum quality
Fructus arctii Wolfberry hawthron residue is added, and (when by formula production, the residue of fructus arctii Wolfberry hawthron soaking wine can be completely used for by this ratio
Fermentation), mashing, by green plum: water is added in water quality ratio 1:1.5, stirs evenly, and 120mg enzyme activity is added by every kilogram of green plum and is
The pectase of 30000u/g digests 4-5 hours, is adjusted pulp pol to 20% with sucrose, then adjusts pH extremely with calcium carbonate
3.8-4.0, inoculation access fruit wine yeast liquid medium by pulp mass percent 1.0-1.5% after allotment, at 25-28 DEG C
Fermentation 3 days after, be cooled to 19-20 DEG C ferment 1 day, then 13-15 DEG C fermentation 9-11 days, then progress scum juice separation, sent out
Ferment former wine, by fermented wine: edible alcohol (top grade) is added in the mass ratio 10:2 of edible alcohol (top grade), obtains fermentation green liquor
It is spare；
(4) it blends: by immersion green liquor obtained above, fermentation green liquor, fructus arctii Wolfberry hawthron soak and water, eating
Alcohol (top grade), sucrose, malic acid are first blent (mass percent) according to following formula, are stirred evenly, after chemically examining, meter
Calculating is adjusted to alcoholic strength 14.0%vol-15.0%vol, total reducing sugar 130-140g/L, total acid (in terms of anhydrous citric acid) 8.0-
The amount that edible alcohol (top grade), sucrose, malic acid are added needed for 9.0g/L, stirs evenly after adding；
(5) it takes away the puckery taste and clarifying treatment: the pectase 5g that enzyme activity is 30000u/g is added by every 100Kg wine, stirs evenly, 24
After hour, gelatin is added, stirs 15 minutes, adds bentonite, be stirred for 15 minutes, static 24 hours, filtering, filling bottle, 70 DEG C
Sterilization 15 minutes；
The gelatin application method, dosage is that every 100Kg wine adds gelatin 5g, before use, adding 5 parts of water by 1 part of gelatin in advance
Impregnate 20-30 minutes, then plus 95 DEG C of hot water be configured to 5% concentration；
The bentonite application method, dosage is that every 100Kg wine adds bentonite 30g, before use, adding 5-7 parts by 1 part of bentonite in advance
Water is mixed well, and swelling 4-6 hours.
Results of sensory evaluation after the green liquor placement that 2 the present embodiment of table is prepared 10 days
The flavor substance content for the green liquor that the present embodiment is prepared:
The green plum character flavor compound benzaldehyde content of green liquor produced by the present invention is higher than commercially available green liquor, and fragrant camphor tree
The terpene compounds content such as alcohol, terpinol, geraniol is higher, and terpene compound is not only important flavor substance, but also has
Bioactivity, such as: linalool has anti-inflammatory, antitumor, antibacterial bioactivity；Geraniol, which has, inhibits tumor cell of liver and black
The effect of plain oncocyte hyperplasia.
The green liquor that 3 the present embodiment of table is prepared is single compared with commercially available reputable brand green liquor volatile flavor compound
Position: μ g/L
The preparation method and subjective appreciation of 1 green plum soaking wine of comparative example
Green liquor is impregnated in (1) preparation referring to the step of embodiment 1, will impregnate green liquor 1:1 in mass ratio and is diluted with water, adjusts
It is whole to alcoholic strength 14.0%vol-15.0%vol, total reducing sugar 130-140g/L, total acid (in terms of anhydrous citric acid) 8.0-9.0g/L,
(5) are taken away the puckery taste with after clarifying treatment referring to the step of embodiment 1, and filtering, sterilization after room temperature is stored 10 days, carry out sensory evaluation
And the content of flavor substance is detected, as a result respectively as shown in table 4,5.
Table 4
Table 5
Table 4 is compared with table 2 it is found that green plum soaking wine gives off a strong fragrance, but mellow in taste is inadequate.
Table 5 and table 3 compare it is found that the content of green plum Flavoring Components benzaldehyde is high in green plum soaking wine, and terpenes
Kind compound content is high, and terpene compound is both fragrance component and bioactivity, as geraniol has antibacterial, anti-swells
The bioactivity such as tumor and immunological regulation.
The preparation method and subjective appreciation of 2 green plum fermented wine of comparative example
(2), (3) prepare fermentation green liquor referring to the step of embodiment 1, and fermentation green liquor 1:1 in mass ratio is added water
Dilution, is adjusted to alcoholic strength 14.0%vol-15.0%vol, total reducing sugar 130-140g/L, total acid (in terms of anhydrous citric acid) 8.0-
9.0g/L, (5) are taken away the puckery taste with after clarifying treatment referring to the step of embodiment 1, and filtering, sterilization are felt after room temperature is stored 10 days
Official evaluates and detects the content of flavor substance, as a result respectively as shown in table 6,7.
Table 6
Table 7
Table 6 and table 2 compare it is found that green plum fermented wine mellow in taste, plentiful, but fragrance is not strong enough.
Table 7 and table 3 compare it is found that the type of ester is relatively abundant in green plum fermented wine and content is higher, but green plum feature
Property fragrance component benzaldehyde content it is relatively low, may due to fermentation process generate carbon dioxide, carbon dioxide volatilize when take out of
Caused by benzaldehyde causes damages.In addition, terpene compound content is relatively low in green plum fermented wine, may be sent out due to green plum
Ferment wine alcoholic strength is lower, and alcohol-soluble terpene compound cannot be made sufficiently to extract.
Comparative example 3
On the basis of embodiment 1, step (3) are prepared into " fermenting 3 days at 25-28 DEG C during fermenting green liquor
Afterwards, it is cooled to 19-20 DEG C to ferment 1 day, then in 13-15 DEG C of fermentation 9-11 days " replace with 20 DEG C ferment at constant temperature 13-15 days.Gained
The content of the Analyses Methods for Sensory Evaluation Results of green plum wine product and flavor substance is respectively as shown in table 8,9.
Table 8
Table 9
| Flavor substance | Content, μ g/L |
| Benzaldehyde | 1759.5 |
| Ethyl acetate | 723.1 |
| Ethyl benzoate | 124.8 |
| Ethyl hexylate | 300.7 |
| Cognac oil | 0.28 |
| Ethyl caprilate | 45.2 |
| Ethyl butyrate | 33.7 |
| Isoamyl acetate | 42.6 |
| Ethyl lactate | 33.4 |
| Ethyl caprate | 1275.2 |
| Diethyl succinate | 20.5 |
| Ethyl pelargonate | 0.33 |
| Ethyl laurate | 4.7 |
| Ethyl myristate | 0.8 |
| Pentadecanoic acid ethyl ester | 1.4 |
| Ethyl palmitate | 0.32 |
| Ethyl phenylacetate | 0.37 |
| Phenethyl acetate | 44.1 |
| Linalool | 2.0 |
| Terpinol | 3.5 |
| Geraniol | 12.6 |
Table 8 and table 2 compare it is found that green plum fermented wine uses ferment at constant temperature, manufactured final green plum product either fragrance
All declined with mouthfeel.
Table 9 and table 3 compare it is found that green plum fermented wine uses ferment at constant temperature, fragrance component in manufactured final green plum product
Declined, this may be conducive to yeast production 20 DEG C of hot fermentations of ester and later period due to later period cold fermentation and aroma substance is caused to wave
Hair loss.
Comparative example 4
Based on embodiment 1, formula when step (4) is blent is adjusted according to table 10, the sense of gained green liquor
Official judges as shown in table 10.
Table 10
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of method for preparing green liquor, which comprises the following steps:
(1) green liquor is impregnated in preparation: stalk, the green plum for cleaning, draining being added to edible alcohol, water, in sucrose, impregnate 7~8
It a month, obtains impregnating green liquor by separation of solid and liquid；
(2) it prepares fructus arctii Wolfberry hawthron soak: edible alcohol, water, leaching being added into dry fructus arctii heel piece, fructus lycii, dry haw flakes
Bubble 8~10 days, is fructus arctii Wolfberry hawthron soak by the filtrate that separation of solid and liquid obtains after immersion, by solid-liquid point
Green plum fermented wine is prepared for fermentation from obtained fructus arctii, fructus lycii and hawthorn residue mixture；
(3) preparation fermentation green liquor: cleaning stalk, stoning, broken for green plum, by the 30%-35% addition fructus arctii of green plum quality,
Fructus lycii and hawthorn residue mixture, mashing, add water, stir evenly, and pectase, enzymatic hydrolysis, with sucrose by the pol of enzymolysis liquid is added
It adjusts to 18~20%, then obtains pulp with calcium carbonate adjustment pH to 3.6-3.8；It is inoculated with fruit wine yeast, is fermented at 25-28 DEG C
After 3 days, be cooled to 19-20 DEG C ferment 1 day, then 13-15 DEG C fermentation 9-11 days, then progress scum juice separation, obtain proferment
Wine deploys fermented wine with edible alcohol to obtain fermentation green liquor；
(4) it blends: ox prepared by the immersion green liquor of step (1) preparation, the fermentation green liquor of step (3) preparation, step (2)
Burdock Wolfberry hawthron soak, Yi Jishui, edible alcohol, sucrose, malic acid are blent, are stirred evenly, recycling edible alcohol,
Sucrose, malic acid adjustment green liquor alcoholic strength be 14.0%vol-15.0%vol, total reducing sugar 130-140g/L, total acid are
8.0-9.0g/L；
(5) it takes away the puckery taste and clarifying treatment: pectase is added, stirs evenly, enzymatic hydrolysis, which terminates to receive, is added gelatin, stirs evenly, adds
Bentonite, is stirred for uniformly, standing sedimentation, filtering, and filling bottle is sterilized to get green plum wine product.
2. a kind of method for preparing green liquor according to claim 1, which is characterized in that in step (1), by edible alcohol
It is diluted with water to 30%vol, every 100Kg 30%vol edible wine finishing is through stalk, the green plum 50Kg, the sucrose that clean, drain
20Kg impregnates 8 months, obtains impregnating green liquor by separation of solid and liquid.
3. a kind of method for preparing green liquor according to claim 1 or 2, which is characterized in that in step (2), will eat
Alcohol is diluted with water to 30%vol, the dry fructus arctii heel piece 6Kg of every 100Kg 30%vol edible wine finishing, fructus lycii 4Kg, dry haw flakes
20Kg impregnates 10 days, is separated by solid-liquid separation obtain fructus arctii Wolfberry hawthron soak spare, fructus arctii, fructus lycii and hawthorn residue mixture
For the fermentation system fermentation green liquor together with green plum.
4. any a kind of method for preparing green liquor according to claim 1~3, which is characterized in that, will in step (3)
Green plum cleans stalk, stoning, is crushed, and fructus arctii Wolfberry hawthron residue is added by the 30%-35% of green plum quality, is beaten, by green plum:
Water is added in the mass ratio 1:1.6 of water, stirs evenly, and the pectase that 120mg enzyme activity is 30000U/g is added by every kilogram of green plum,
The pol of enzymolysis liquid is adjusted to 20% with sucrose, then obtains fruit with calcium carbonate adjustment pH to 3.6-3.8 by enzymatic hydrolysis 4-5 hours
Slurry；Inoculation is inoculated with fruit wine yeast liquid medium by pulp mass percent 1.0-1.5%, after 25-28 DEG C ferments 3 days, drop
Temperature to 19-20 DEG C ferment 1 day, then 13-15 DEG C fermentation 9-11 days, then carry out scum juice separation, obtain fermented wine, press ferment
Former wine: edible alcohol is added in the mass ratio 10:2 of edible alcohol, obtains fermentation green liquor.
5. a kind of method for preparing green liquor according to any one of claims 1 to 4, which is characterized in that in step (4), hook
Convert formula are as follows:
6. any a kind of method for preparing green liquor according to claim 1~5, which is characterized in that in step (5), press
The pectase that 5g enzyme activity is 30000U/g is added in every 100Kg wine, stirs evenly, and after 24 hours, gelatin is added, stirs 15 minutes,
Bentonite is added, is stirred for 15 minutes, static 24 hours, filtering, filling bottle, 70 DEG C were sterilized 15 minutes to get green liquor is arrived.
7. a kind of method for preparing green liquor according to claim 6, which is characterized in that in step (5), the gelatin
Application method: every 100Kg wine adds gelatin 5g, before use, adding 5 parts of water to impregnate 20-30 minutes by 1 part of gelatin in advance, then plus 95 DEG C
Hot water be configured to 5% concentration.
8. a kind of method for preparing green liquor according to claim 6, which is characterized in that in step (5), the bentonite
Application method: every 100Kg wine adds bentonite 30g, before use, add 5-7 parts of water to mix well by 1 part of bentonite in advance, swelling 4-6 hours.
9. the green liquor that any the method is prepared according to claim 1~8.
10. the drink containing green liquor described in claim 9.
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| CN111575143A (en) * | 2020-05-21 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Green plum fruit fermented vinegar beverage and preparation method thereof |
| CN112592792A (en) * | 2021-02-03 | 2021-04-02 | 贵州荔波亿隆之家农业科技有限公司 | Green plum wine |
| CN115678725A (en) * | 2022-10-27 | 2023-02-03 | 江门市新会区泓达堂陈皮茶业有限公司 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
| WO2024090242A1 (en) * | 2022-10-25 | 2024-05-02 | サントリーホールディングス株式会社 | Low hydrogen cyanide content plum liquor or plum liquor-containing beverage |
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| CN111575143A (en) * | 2020-05-21 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Green plum fruit fermented vinegar beverage and preparation method thereof |
| CN112592792A (en) * | 2021-02-03 | 2021-04-02 | 贵州荔波亿隆之家农业科技有限公司 | Green plum wine |
| WO2024090242A1 (en) * | 2022-10-25 | 2024-05-02 | サントリーホールディングス株式会社 | Low hydrogen cyanide content plum liquor or plum liquor-containing beverage |
| CN115678725A (en) * | 2022-10-27 | 2023-02-03 | 江门市新会区泓达堂陈皮茶业有限公司 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
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