CN109722370A - A kind of preparation method of nitraria fruit wine - Google Patents
A kind of preparation method of nitraria fruit wine Download PDFInfo
- Publication number
- CN109722370A CN109722370A CN201910183292.XA CN201910183292A CN109722370A CN 109722370 A CN109722370 A CN 109722370A CN 201910183292 A CN201910183292 A CN 201910183292A CN 109722370 A CN109722370 A CN 109722370A
- Authority
- CN
- China
- Prior art keywords
- white
- wine
- preparation
- fermentation
- bur
- 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
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention belongs to brewing fruit wine technical fields, more particularly to a kind of preparation method of nitraria fruit wine, it is made by following steps: white bur pre-treatment, acid adding color protection, boiling, it is cooling, moisturizing tune sugar, fermentation, separation and revolving processing etc., research and development of the invention patent based on white bur, a kind of production method of white bur being different from the prior art is provided, it handles and wine and other flavor substances can not be lost by revolving using nitraria fruit wine made from this method, the strong harmony of vinosity, it is unique in taste, transparent color and luster is penetrating to have lavender, can long-time preservation and be not in precipitating.
Description
Technical field
The invention belongs to brewing fruit wine technical fields, and in particular to a kind of preparation method of nitraria fruit wine.
Background technique
White thorn is the shrub of zygophyllaceae Nitraria, is distributed in Shaanxi, the Inner Mongol, Ningxia, Gansu, Qinghai, Xinjiang, Tibet etc.
Ground.Distinctive wild fruit in berry of nitraria tangutorum bobr desert, fruit is containing sugar 33%, and starch 11.10%, there are also 19 kinds of amino acid.For a long time
Since, white bur be used to treat weakness of the spleen and the stomach, indigestion, neurasthenia, flu etc. civil, have well it is medicinal and
Economic value.
Existing fruit wine is many kinds of, such as glucose wine, sea buckthorn fruit wine.Content due to white bur containing sugar and starch is up to
30% or more, it is the good raw material of wine brewing, but the research of dialogue thorn deep processing is also fewer at present, and lacks in the course of the research
Weary specific aim and practicability cause the development and utilization of white thorn resource still more to fall behind, and white thorn wine is fewer and fewer on the market.It is existing
In technology, the method for useful white bur wine brewing, the patent of invention if number of patent application is 201610404913.9 is disclosed
A kind of production method of white thorn wine, carries out the techniques such as soaking fermentation, filtering, rectification through the cleaning of white bur, Jia Shui and wine and is made, choosing
Suitable immersion and fermentation condition are selected, and combines the health liquor that high-quality is made a little of grain wine；Patent No.
The patent of invention of ZL200910216295.6 discloses a kind of production of white thorn wine, sorted, quick-frozen, pressure extracting juice, enzymatic hydrolysis, drop
The techniques such as acid, fermentation are made；The patent of invention of Patent No. 201010277715.3 discloses a kind of producer of nitraria fruit wine
Extra dry white wine bur is impregnated softening plus sulphur squeezing centrifugation, adjusts sugar that the techniques such as sulphur, inoculation fermentation is adjusted to be prepared by method, and extra dry white wine bur is easy
In transport, storage and large-scale production.Above-mentioned three patents are all made of different methods to prepare nitraria fruit wine, and the present invention is special
Benefit provides a kind of a kind of production method of the white bur being different from the prior art and utilizes the party based on the research and development of white bur
A novel nitraria fruit wine of method preparation.
Summary of the invention
Regarding the issue above, the present invention provides a kind of preparation method of nitraria fruit wine, using this process flow
The white strong harmony of bur taste of nitraria fruit wine obtained, unique in taste, color is bright to have lavender.
To achieve the above object, the technical solution adopted by the present invention are as follows:
A kind of preparation method of nitraria fruit wine, the nitraria fruit wine are prepared by the just wine revolving processing of white thorn.
Further, just wine is made the white thorn by following steps:
1) pre-treatment: the fresh white bur of freezing is thawed at room temperature, is chosen except carpopodium and leaf；
2) color protection: weighing the white bur after selecting, and pure water and citric acid color protection treatment is added；
3) boiling: by the white bur solution after color protection at 80~95 DEG C 30~40min of boiling；
4) cooling: the white thorn juice after boiling being stood, is flowed backward after cooling, solution solid content is 9.5~9.8Brix at this time；
5) moisturizing, tune sugar: pure water is filled into the solution after reverse irrigation, and white granulated sugar is added, adjustment solution solid content is extremely
20~22Birix；
6) it ferments: high temperature resistant Active Dry Yeast being added into the solution of step 5), fermentation to fermentation liquid specific gravity exists
Stop fermentation between 0.990~0.993；
7) separate: separation and fermentation liquid takes supernatant to obtain white thorn just wine.
Further, the pressure of revolving processing is 130HPa~200Hpa in the step 8), and bath temperature is 70~85
DEG C, revolving speed is 80~120r/min, and the processing time is 40~60min.
Further, in the step 2), 3~5kg pure water and 0.2%~0.6% lemon are added in every white bur of 1kg
Acid.
Further, white thorn juice is stood into 20~30min in the step 4), flowed backward after being cooled to 25~35 DEG C.
Further, in the step 6) high temperature resistant Active Dry Yeast additive amount be every 1L water in be added 0.2~
0.6g high temperature resistant Active Dry Yeast, the amount of the water are to enter tank amount of water in step 5).
Further, fermentation time is 13~20d in the step 6), and fermentation temperature is 25~30 DEG C.
Alcohol is ingredient important in fruit wine, has the function of coordinating wine body, specific gravity is the physical parameter of wine fermentation, is
The external manifestation that nitraria fruit wine changes in fermentation stage wine body complexity.Fermentation process fermentation liquid specific gravity declines, alcohol in fermentation liquid
Concentration increases, and batch fermentation is more in fruit wine production, measures alcohol concentration heavy workload, time-consuming, therefore the present invention uses fermentation liquid
Parameter of the specific gravity as monitoring course of fermentation.
Compared with prior art, nitraria fruit wine of the present invention and preparation method thereof has the advantage that
The white strong harmony of bur taste of nitraria fruit wine made from process flow using this patent, it is unique in taste, and color is saturating
Bright band has lavender.
Existing white thorn wine currently on the market, for wine degree at 4~6 °, mouthfeel is general, can not save and be easy to appear for a long time
Deposit influences sense organ and mouthfeel, and the nitraria fruit wine of this method preparation can be by wine by revolving processing and flavor substance does not flow
Lose, mouthfeel is very outstanding, transparent color and luster it is penetrating have lavender, can long-time preservation and be not in precipitating.
Specific embodiment
To make those skilled in the art more fully understand technical solution of the present invention, further explained below with reference to embodiment
State the present invention.
A kind of preparation method of nitraria fruit wine, is made by following steps:
1) pre-treatment: the fresh white bur of freezing is thawed at room temperature, is chosen except carpopodium and leaf；
2) color protection: weighing the white bur after selecting, and pure water and citric acid color protection treatment is added, wherein every white bur of 1kg
Middle addition 3~5kg pure water and 0.2%~0.6% citric acid.
3) boiling: by the white bur solution after color protection at 80~95 DEG C 30~40min of boiling；Fresh white bur solution contains
There is part colloid substance, need to can just be dissolved in 80 DEG C or more of high temperature, lower than 80 DEG C colloid substances therein are insoluble to be influenced
The production of later period wine；95 DEG C or more of temperature can destroy the color of white bur solution.Boiling can be at 80~95 DEG C for temperature
Achieve the purpose that a pasteurize.
4) cooling: the white thorn juice after boiling being stood into 20~30min, is flowed backward after being cooled to 25~35 DEG C, solution is solid at this time
Shape object is 9.5~9.8Brix；
5) moisturizing, tune sugar: pure water is filled into the solution after reverse irrigation, and white granulated sugar is added, adjustment solution solid content is extremely
20~22Birix；
6) it ferments: entering tank amount volume by step 5) Zhong Jiashui, it is dry that 0.2~0.6g high temperature resistant wine brewing activity is added in every 1L water
Yeast ferments 13~20d at 25~30 DEG C, and fermentation stops fermenting between 0.990~0.993 to fermentation liquid specific gravity；Fermentation temperature
Degree control, which is that temperature will appear deactivation phenomenom because temperature is low not lower than 25 DEG C of yeast at 25~30 DEG C, can be carried out effective fermentation,
Temperature is higher than the entire fermentation process that 30 DEG C of fermenting speeds are not easily controlled very much wine fastly；
7) separate: separation and fermentation liquid takes supernatant to obtain white thorn just wine；
8) revolving is handled: wine at the beginning of white thorn being put into revolving instrument and carries out revolving processing, nitraria fruit wine is made, wherein revolving
The pressure of processing be 130~200Hpa, bath temperature be 70~85 DEG C, revolving speed be 80~120r/min, processing the time be 40~
60min。
Wherein, high temperature resistant Active Dry Yeast used herein be Angel TH active dry yeast, in fruit juice contain mine
The substance ion especially high juice solution of potassium, sodium ions content has good fermentation
Embodiment 1
A kind of preparation method of nitraria fruit wine, is made by following steps:
1) pre-treatment: the fresh white bur of freezing is thawed at room temperature, is chosen except carpopodium and leaf；
2) color protection: weighing the white bur after selecting, and pure water and citric acid color protection treatment is added, wherein every white bur of 1kg
Middle addition 3kg pure water and 0.2% citric acid.
3) boiling: by the white bur solution after color protection at 80 DEG C boiling 30min；
4) cooling: the white thorn juice after boiling being stood into 20min, is flowed backward after being cooled to 25 DEG C, solution solid content is at this time
9.5Brix；
5) moisturizing, tune sugar: pure water is filled into the solution after reverse irrigation, and white granulated sugar is added, adjustment solution solid content is extremely
20Birix；
6) it ferments: entering tank amount volume by step 5) Zhong Jiashui, 0.2g high temperature resistant Active Dry Yeast is added in every 1L water
Ferment 20d at 25 DEG C, and fermentation stops fermentation to fermentation liquid specific gravity between 0.990~0.993；
7) separate: separation and fermentation liquid takes supernatant to obtain white thorn just wine；
8) revolving is handled: wine at the beginning of white thorn being put into revolving instrument and carries out revolving processing, nitraria fruit wine is made, wherein revolving
The pressure of processing is 130HPa, and bath temperature is 70 DEG C, revolving speed 80r/min, and the processing time is 60min.
Embodiment 2
A kind of preparation method of nitraria fruit wine, is made by following steps:
1) pre-treatment: the fresh white bur of freezing is thawed at room temperature, is chosen except carpopodium and leaf；
2) color protection: weighing the white bur after selecting, and pure water and citric acid color protection treatment is added, wherein every white bur of 1kg
Middle addition 5kg pure water and 0.6% citric acid.
3) boiling: by the white bur solution after color protection at 95 DEG C boiling 40min；
4) cooling: the white thorn juice after boiling being stood into 30min, is flowed backward after being cooled to 35 DEG C, solution solid content is at this time
9.8Brix；
5) moisturizing, tune sugar: pure water is filled into the solution after reverse irrigation, and white granulated sugar is added, adjustment solution solid content is extremely
22Birix；
6) it ferments: entering tank amount volume by step 5) Zhong Jiashui, 0.6g high temperature resistant Active Dry Yeast is added in every 1L water
Ferment 13d at 30 DEG C, and fermentation stops fermentation to fermentation liquid specific gravity between 0.990~0.993；
7) separate: separation and fermentation liquid takes supernatant to obtain white thorn just wine；
8) revolving is handled: wine at the beginning of white thorn being put into revolving instrument and carries out revolving processing, obtains nitraria fruit wine, wherein revolving
The pressure of processing is 200Hpa, and bath temperature is 85 DEG C, revolving speed 120r/min, and the processing time is 40min.
Wherein, when filling, filling bottle will be cleaned using bottle washing machine, then rinse sterilizing using thimerosal, and filling
It is washed down before dress with sterile water.Canned nitraria fruit wine is subjected to pasteurize, sterilization temperature is 60 DEG C~80 DEG C, the time 15~
20 minutes.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail a variety of transformation can be carried out to technical solution of the present invention, these letters within the scope of the technical concept of the present invention
Monotropic type all belongs to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments and step,
In the case of no contradiction, it can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention couple
No further explanation will be given for various combinations of possible ways.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (7)
1. a kind of preparation method of nitraria fruit wine, it is characterised in that: the nitraria fruit wine passes through the just wine revolving processing preparation of white thorn
It obtains.
2. a kind of preparation method of nitraria fruit wine according to claim 1, it is characterised in that: the first wine of the white thorn is by following
Step is made:
1) pre-treatment: the fresh white bur of freezing is thawed at room temperature, is chosen except carpopodium and leaf；
2) color protection: weighing the white bur after selecting, and pure water and citric acid color protection treatment is added；
3) boiling: by the white bur solution after color protection at 80~95 DEG C 30~40min of boiling；
4) cooling: the white thorn juice after boiling being stood, is flowed backward after cooling；
5) moisturizing, tune sugar: filling into pure water into the solution after reverse irrigation, and white granulated sugar be added, and adjustment solution solid content to 20~
22Birix；
6) ferment: being added high temperature resistant Active Dry Yeast into the solution of step 5), fermentation to fermentation liquid specific gravity 0.990~
Stop fermentation between 0.993；
7) separate: separation and fermentation liquid takes supernatant to obtain white thorn just wine.
3. a kind of preparation method of nitraria fruit wine according to claim 2, it is characterised in that: the step
8) pressure of revolving processing is 130~200Hpa in, and bath temperature is 70~85 DEG C, and revolving speed is 80~120r/min, place
The reason time is 40~60min.
4. a kind of preparation method of white bur according to claim 2, it is characterised in that: in the step 2), every 1kg is white
3~5kg pure water and 0.2%~0.6% citric acid are added in bur.
5. a kind of preparation method of white bur according to claim 2, it is characterised in that: by white thorn juice in the step 4)
20~30min is stood, is flowed backward after being cooled to 25~35 DEG C, solution solid content is 9.8Brix at this time.
6. a kind of preparation method of white bur according to claim 2, it is characterised in that: high temperature resistant is made in the step 6)
The additive amount of wine active dry yeast is that 0.2~0.6g high temperature resistant Active Dry Yeast is added in every 1L water, and the amount of the water is
Enter tank amount of water in step 5).
7. a kind of preparation method of nitraria fruit wine according to claim 2, it is characterised in that: in the step 6) when fermentation
Between be 13~20d, fermentation temperature be 25~30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183292.XA CN109722370A (en) | 2019-03-12 | 2019-03-12 | A kind of preparation method of nitraria fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183292.XA CN109722370A (en) | 2019-03-12 | 2019-03-12 | A kind of preparation method of nitraria fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109722370A true CN109722370A (en) | 2019-05-07 |
Family
ID=66302271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910183292.XA Pending CN109722370A (en) | 2019-03-12 | 2019-03-12 | A kind of preparation method of nitraria fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109722370A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112251314A (en) * | 2020-11-11 | 2021-01-22 | 内蒙古曼德拉生物科技有限公司 | Production process of nitraria fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN102031215A (en) * | 2010-09-10 | 2011-04-27 | 重庆市申帝子泷贸易有限公司 | Production method of Nitraria fruit wine |
| CN107488543A (en) * | 2016-06-12 | 2017-12-19 | 李忱 | A kind of preparation method of white thorn wine |
| CN107699421A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit wine |
| CN107779333A (en) * | 2016-08-25 | 2018-03-09 | 会泽县牛汇养殖有限公司 | The preparation method of mountain lichee health liquor |
-
2019
- 2019-03-12 CN CN201910183292.XA patent/CN109722370A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN102031215A (en) * | 2010-09-10 | 2011-04-27 | 重庆市申帝子泷贸易有限公司 | Production method of Nitraria fruit wine |
| CN107488543A (en) * | 2016-06-12 | 2017-12-19 | 李忱 | A kind of preparation method of white thorn wine |
| CN107779333A (en) * | 2016-08-25 | 2018-03-09 | 会泽县牛汇养殖有限公司 | The preparation method of mountain lichee health liquor |
| CN107699421A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 王家东等: "《酒类生产技术》", 30 November 2014, 重庆大学出版社 * |
| 苏桂林: "《现代实用果品生产新技术》", 31 March 2003, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112251314A (en) * | 2020-11-11 | 2021-01-22 | 内蒙古曼德拉生物科技有限公司 | Production process of nitraria fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106820012A (en) | The preparation method of honey lemon piece | |
| CN107164140A (en) | A kind of brewing method of stauntonvine red wine | |
| CN103740531B (en) | A kind of Dry type pear wine and preparation method thereof | |
| CN109722370A (en) | A kind of preparation method of nitraria fruit wine | |
| CN109929711A (en) | A kind of black tiger fruit wine of fermented type and its production method | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN110607213B (en) | Preparation method of pitaya and roxburgh rose fruit wine | |
| CN104531440A (en) | Longan wine | |
| CN102940290B (en) | Method for preparing Noni juice | |
| CN105112223B (en) | A kind of production method of red yeast rice unstrained liquor | |
| CN104789433A (en) | Fruit-flavored tea vinegar | |
| CN104824622A (en) | Persimmon fruit primary pulp sauce and preparation method thereof | |
| CN106281944A (en) | A kind of snow cherry promoting digestion and invigorating the stomach pomegranate fruit vinegar beverage and preparation method thereof | |
| CN106387539A (en) | Raspberry beverage containing pulp and preparation method thereof | |
| CN103767019A (en) | Process for extracting original liquid from fresh momordica grosvenori through low-temperature immersion reverse flow method | |
| CN105331481A (en) | Roxburgh rose fruit wine making method | |
| CN105918725B (en) | Natural low sugar red fruit juice and its processing technology | |
| CN104946483A (en) | Brewing method of mockstrawberry fruit wine | |
| CN104928112A (en) | Fruit wine | |
| CN111449181A (en) | Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment | |
| CN103932325A (en) | Grape juice beverage | |
| CN113729186B (en) | Fermented longan pulp and preparation method thereof | |
| CN108410636A (en) | A kind of preparation method with the dragon fruit blueberry compound fruit wine for being depressured eyesight-improving health care function function | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof | |
| CN104560598A (en) | Preparation method of pomegranate vinegar |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190507 |
|
| RJ01 | Rejection of invention patent application after publication |