CN109609326A - A kind of sugarcane rose fruit wine and its fermentation process - Google Patents
A kind of sugarcane rose fruit wine and its fermentation process Download PDFInfo
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- CN109609326A CN109609326A CN201910122233.1A CN201910122233A CN109609326A CN 109609326 A CN109609326 A CN 109609326A CN 201910122233 A CN201910122233 A CN 201910122233A CN 109609326 A CN109609326 A CN 109609326A
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- 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
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Abstract
The invention belongs to food processing technology field, a kind of sugarcane rose fruit wine and its fermentation process, sorting machine preliminary treatment are disclosed；Sugar cane crushing processing: the sugarcane of cleaning is squeezed the juice with cane crusher, and 0.01-0.04% ascorbic acid is added into sugar-cane juice and carries out color protection, and 60-80mg/L potassium metabisulfite is added and is sterilized；Composition adjustment；The preparation of fruit wine yeast seed liquor；Alcoholic fermentation；Sterilizing；Ageing.For the present invention using sugarcane and roseleaf as primary raw material, sugarcane fructus rosae wine made of brew has attractive color, and wine soma defecates refreshing, and entrance is sweet, with graceful rose scent, has sugarcane distinctive fragrant and sweet, falls mouth and feels well net feature.Sugarcane of the invention mainly provides the sugar of alcoholic fermentation, and rose is used to enhance wine body colour pool and main flavor, mouthfeel, and increases and boost metabolism, free radical is removed, pigmentation is eliminated, adjusts physiological function, it promotes blood circulation, the health-care efficacies such as skin maintenance and cosmetic benefits.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of sugarcane rose fruit wine and its fermentation process.
Background technique
Currently, the prior art commonly used in the trade is such that China is one of big main sugarcane place of production in the world three, with regard to me
For the utilization status of state sugarcane, there is a problem of lower using added value.For utilizing status, the utilization added value of sugarcane
It is lower.Sugar Content in Sugarcane is high, and the content of iron is especially more, occupies first of fruit, and additionally other are micro- containing largely needed by human
Secondary element, such as calcium, phosphorus, manganese, zinc and a variety of amino acid and vitamin substances for being conducive to human health, such as asparagine
Acid, glutamic acid, serine, alanine and vitamin B1, vitamin B2, vitamin B6 and vitamin C etc..With its brewed fruit wine
It is the effective ways for improving added value.But its taste is single, lacks the basic reason that characteristic is Sugarcane fruit wine development.
Rose has extensive plantation as main ornamental plant, in China.Rose can be used as medicine, warm-natured, sweet in flavor and micro-
It is bitter, nontoxic.Scientific research discovery, rose peomote metabolism, moreover it is possible to effectively remove free radical, it is heavy to eliminate pigment
, and adjustable physiological function, it promotes blood circulation, there is the effect of skin maintenance and cosmetic benefits.The feature of sugarcane and rose respectively
Distinctness, and it is mutually indepedent.A kind of novel product is developed if the two is combined, can undoubtedly generate one-plus-one greater than two
Effect.
In conclusion problem of the existing technology is:
(1) existing sugarcane exists lower using added value；
(2) its taste of existing Sugarcane fruit wine is single, lacks characteristic.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of sugarcane rose fruit wine and its fermentation process.
The invention is realized in this way a kind of fermentation process of sugarcane rose fruit wine, specifically includes the following steps:
Step 1, sorting machine preliminary treatment: washing away the silt particle and sundries of sugarcane epidermis with clear water, removes sugarcane section header, clearly
Wash clean, it is spare；Rose stalk, weighing；
Sugar cane crushing processing: step 2 the sugarcane of cleaning is squeezed the juice with cane crusher, 0.01- is added into sugar-cane juice
0.04% ascorbic acid carries out color protection, and 60-80mg/L potassium metabisulfite is added and is sterilized；
Step 3, composition adjustment: the sugar content of fruit juice is adjusted with white granulated sugar, and 3g~5g stalk rose is added in every 1L fruit juice
Rare dried flower；Fruit juice pH is adjusted to 3.5~5.5 with citric acid；It is spare that the sugarcane rose fruit juice adjusted is packed into fermentor；
Step 4, the preparation of fruit wine yeast seed liquor: activating yeast, prepares seed liquor；
Step 5, alcoholic fermentation: fruit wine yeast seed liquor is inoculated into fermentor according to 5%~9% additive amount, is mixed
It is even, it ferments 7 days~9 days under conditions of 28 DEG C；
Sterilizing: step 6 after fermentation, filters wine liquid with eight layers of gauze, pasteurization 30min after filtering；
Step 7, ageing: wine liquid being placed under low temperature and is saved, and ageing 1~2 month.
Further, the sugar content of fruit juice is adjusted with white granulated sugar to 16%~24% in step 3.
Further, in step 4, activated yeast step are as follows:
0.1% fruit wine yeast is weighed, is added in 4% glucose solution, rocking disperses thallus, in 30 DEG C of constant incubators
Middle culture 1h~2h, every 20min concussion are primary.
Further, in step 4, seed liquor preparation step are as follows:
Appropriate fruit juice is taken, aseptically, by 4%~6% inoculum concentration inoculation yeast activating solution, is mixed, in 30 DEG C
Under the conditions of, culture, tame a generation, domestication the time be 20~for 24 hours.
Another object of the present invention is to provide a kind of sugarcane roses prepared by the fermentation process by the sugarcane rose fruit wine
Rare fruit wine.
Another object of the present invention is to provide a kind of alcoholic beverage prepared by the sugarcane rose fruit wine.
In conclusion advantages of the present invention and good effect are as follows:
For the present invention using sugarcane and roseleaf as primary raw material, sugarcane fructus rosae wine made of brew has attractive color,
Wine soma defecates refreshing, and entrance is sweet, with graceful rose scent, has sugarcane distinctive fragrant and sweet, falls mouth and feels well net feature.
The present invention is a kind of sugarcane rose fruit wine of fermented type, and sugarcane mainly provides the sugar of alcoholic fermentation, and rose is used
In enhancing wine body colour pool and main flavor, mouthfeel, and increase and boost metabolism, remove free radical, eliminates pigmentation,
Physiological function is adjusted, is promoted blood circulation, the health-care efficacies such as skin maintenance and cosmetic benefits.Furthermore raw material sources are extensive, simple production process, fit
Large-scale production is closed, the added value for increasing raw material is facilitated.China is one of main three big sugarcane producing regions in the world, wherein hundred
/ eight ten for refining sugar, and residue 20 percent is for directly consuming and producing alcohol fuel.
Detailed description of the invention
Fig. 1 is the fermentation process flow chart of sugarcane rose fruit wine provided in an embodiment of the present invention.
Fig. 2 is the fermentation process implementation flow chart of sugarcane rose fruit wine provided in an embodiment of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
For the present invention using sugarcane and roseleaf as primary raw material, sugarcane fructus rosae wine made of brew has attractive color,
Wine soma defecates refreshing, and entrance is sweet, with graceful rose scent, has sugarcane distinctive fragrant and sweet, falls mouth and feels well net feature.
Application principle of the invention is explained in detail with reference to the accompanying drawing.
As shown in Figure 1, the fermentation process of sugarcane rose fruit wine provided in an embodiment of the present invention the following steps are included:
S101, sorting machine preliminary treatment: washing away the silt particle and sundries of sugarcane epidermis with clear water, removes sugarcane section header, cleaning
Completely, spare；Rose stalk, weighing；
Sugar cane crushing processing: S102 the sugarcane of cleaning is squeezed the juice with cane crusher, 0.01- is added into sugar-cane juice
0.04% ascorbic acid carries out color protection, and 60-80mg/L potassium metabisulfite is added and is sterilized；
S103, composition adjustment: the sugar content of fruit juice is adjusted with white granulated sugar, and 3g~5g stalk rose is added in every 1L fruit juice
Dried flower；Fruit juice pH is adjusted to 3.5~5.5 with citric acid；It is spare that the sugarcane rose fruit juice adjusted is packed into fermentor；
S104, the preparation of fruit wine yeast seed liquor: activating yeast, prepares seed liquor；
S105, alcoholic fermentation: fruit wine yeast seed liquor is inoculated into fermentor according to 5%~9% additive amount, is mixed
It is even, it ferments 7 days~9 days under conditions of 28 DEG C；
Sterilizing: S106 after fermentation, filters wine liquid with eight layers of gauze, pasteurization 30min after filtering；
S107, ageing: wine liquid being placed under low temperature and is saved, and ageing 1~2 month.
In step S103, the sugar content provided in an embodiment of the present invention by fruit juice is adjusted with white granulated sugar to 16%~24%.
In step S104, activated yeast step provided in an embodiment of the present invention are as follows:
0.1% fruit wine yeast is weighed, is added in 4% glucose solution, rocking disperses thallus, in 30 DEG C of constant incubators
Middle culture 1h~2h, every 20min concussion are primary.
In step S104, seed liquor preparation step provided in an embodiment of the present invention are as follows:
Appropriate fruit juice is taken, aseptically, by 4%~6% inoculum concentration inoculation yeast activating solution, is mixed, in 30 DEG C
Under the conditions of, culture, tame a generation, domestication the time be 20~for 24 hours.
Application principle of the invention is further described combined with specific embodiments below.
The fermentation process of sugarcane rose fruit wine provided in an embodiment of the present invention the following steps are included:
(1) sorting and preliminary treatment
Requirement of the sugarcane of wine brewing to its quality is less high, but considers from the quality of finished wine, flavor, suitable with sugariness
In, preferably without mildew and rot sugarcane.Sugarcane selection is commercially available common Yunnan arhat sugarcane, rose using aromatic flavour,
The western dry rose of the shallower suction flange of color.
The silt particle and sundries that sugarcane epidermis is washed away with clear water, then peel, and remove sugarcane section header.Rose stalk, weighing.
(2) color protection, juicing
Sugarcane Jing Guo preliminary treatment is cut into small pieces, is added to the container, the distilled water of equivalent is added by the net weight of pulp
Impregnate sugarcane.0.1% citric acid and 0.04% ascorbic acid color protection are added into container, squeezes the juice after standing 5min, takes sugar-cane juice
After 40mg pectase room temperature processing 10min is added in 1L, the sterilization of 80mg potassium metabisulfite is added.
(3) composition adjustment
The sugar content of sugar-cane juice is adjusted with white granulated sugar to 20%, 3.5g stalk rose dried flower is added.It will with citric acid
Fruit juice pH is adjusted to 4.5.
(4) fruit wine yeast activates
Activated yeast: 0.1% fruit wine dry ferment is weighed, is added in 4% glucose solution, rocking disperses thallus, in 30
1h is cultivated in DEG C constant incubator, every 20min concussion is primary, until a large amount of bubbles generate, when microscopy yeast propagation is vigorous, has activated
Finish.
Seed liquor preparation: taking appropriate fruit juice, aseptically, by 4% inoculum concentration inoculation yeast activating solution, mixes,
Under the conditions of 30 DEG C, a generation is tamed in culture, and the domestication time is for 24 hours.
(5) alcoholic fermentation
It by activated bacterium solution, is inoculated into sugarcane rose fruit juice, mixes, in 28 DEG C of condition according to 9% additive amount
Lower fermentation 7 days.
(6) it sterilizes
After fermentation, wine liquid is filtered with eight layers of gauze, pasteurization 30min after filtering.
(7) ageing
Wine liquid is placed under low temperature and is saved, ageing 1 month.
1 sugarcane rose fruit wine subjective appreciation standard of table
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (6)
1. a kind of fermentation process of sugarcane rose fruit wine, which is characterized in that the fermentation process of the sugarcane rose fruit wine includes:
Step 1, sorting machine preliminary treatment: washing away the silt particle and sundries of sugarcane epidermis with clear water, removes sugarcane section header, and cleaning is dry
Only, spare；Rose stalk, weighing；
Sugar cane crushing processing: step 2 the sugarcane of cleaning is squeezed the juice with cane crusher, 0.01- is added into sugar-cane juice
0.04% ascorbic acid carries out color protection, and 60-80mg/L potassium metabisulfite is added and is sterilized；
Step 3, composition adjustment: the sugar content of fruit juice is adjusted with white granulated sugar, and it is dry that 3g~5g stalk rose is added in every 1L fruit juice
Flower；Fruit juice pH is adjusted to 3.5~5.5 with citric acid；It is spare that the sugarcane rose fruit juice adjusted is packed into fermentor；
Step 4, the preparation of fruit wine yeast seed liquor: activating yeast, prepares seed liquor；
Step 5, alcoholic fermentation: fruit wine yeast seed liquor is inoculated into fermentor according to 5%~9% additive amount, is mixed,
It ferments 7 days~9 days under conditions of 28 DEG C；
Sterilizing: step 6 after fermentation, filters wine liquid with eight layers of gauze, pasteurization 30min after filtering；
Step 7, ageing: wine liquid being placed under low temperature and is saved, and ageing 1~2 month.
2. the fermentation process of sugarcane rose fruit wine as described in claim 1, which is characterized in that by fruit juice in the third step
Sugar content is adjusted with white granulated sugar to 16%~24%.
3. the fermentation process of sugarcane rose fruit wine as described in claim 1, which is characterized in that in step 4, activated yeast step
Suddenly are as follows:
0.1% fruit wine yeast is weighed, is added in 4% glucose solution, rocking disperses thallus, trains in 30 DEG C of constant incubators
1h~2h is supported, every 20min concussion is primary.
4. the fermentation process of sugarcane rose fruit wine as described in claim 1, which is characterized in that in step 4, seed liquor preparation
Step are as follows:
Appropriate fruit juice is taken, aseptically, by 4%~6% inoculum concentration inoculation yeast activating solution, is mixed, in 30 DEG C of conditions
Under, culture, tame a generation, domestication the time be 20~for 24 hours.
5. sugarcane rose fruit wine prepared by a kind of fermentation process of sugarcane rose fruit wine as described in claim 1.
6. a kind of alcoholic beverage of the preparation of the sugarcane rose fruit wine as described in claim 5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112280825A (en) * | 2020-11-25 | 2021-01-29 | 四川轻化工大学 | Research method for pretreatment of raw materials for wine production by fermentation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
| CN105886194A (en) * | 2014-09-09 | 2016-08-24 | 贵州瑞蓝果业科技发展有限责任公司 | Composite fragrance-type blueberry red wine brewing method |
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2019
- 2019-02-19 CN CN201910122233.1A patent/CN109609326A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886194A (en) * | 2014-09-09 | 2016-08-24 | 贵州瑞蓝果业科技发展有限责任公司 | Composite fragrance-type blueberry red wine brewing method |
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112280825A (en) * | 2020-11-25 | 2021-01-29 | 四川轻化工大学 | Research method for pretreatment of raw materials for wine production by fermentation |
| CN112280825B (en) * | 2020-11-25 | 2023-07-14 | 四川轻化工大学 | Method for pretreatment of raw materials for fermentation wine production |
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Application publication date: 20190412 |