CN109852513A - A kind of preparation method of the pear wine of mellow in taste - Google Patents
A kind of preparation method of the pear wine of mellow in taste Download PDFInfo
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- CN109852513A CN109852513A CN201711229719.2A CN201711229719A CN109852513A CN 109852513 A CN109852513 A CN 109852513A CN 201711229719 A CN201711229719 A CN 201711229719A CN 109852513 A CN109852513 A CN 109852513A
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- mellow
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Abstract
The invention belongs to fruit wine technical fields, and in particular to a kind of preparation method of the pear wine of mellow in taste.Steps are as follows by the present invention.By the juicing of pears removal core, colour protecting liquid color protection treatment is added.Pears are starched into sterilised filtration, pectinase enzymatic hydrolysis is added, is heated after enzymatic hydrolysis, heating temperature is 80-95 DEG C, soaking time 10-15min, is cooled to room temperature, then pH value is adjusted to 4-4.5 with citric acid, then adjust sugar.Pears slurry is put into ceramic cylinder, through high-temperature sterilization, distiller's yeast is added and is cultivated after mixing, is sealed by fermentation 35-45day, fermented wine is made.Clarity processing is carried out to fermented wine with chitosan, then fermented wine is distilled, will take out, carried out after being blent, being sterilized filling to get finished product after ageing half a year to 1 year in distillate hold-up tank.The advantages that preparation method of the pear wine of mellow in taste of the present invention has simple process, and simple process, speed is fast, the wine mellow in taste prepared.
Description
Technical field
The invention belongs to fruit wine technical fields, and in particular to a kind of preparation method of the pear wine of mellow in taste.
Background technique
Fruit wine is the wine for being become alcohol by saccharomycetes to make fermentation with the sugar of fruit itself, flavor and alcohol containing fruit,
It is the wine that the mankind learn brewing earliest.Civil family can drink often from some Eaux-De-Vie are made.Such as plum wine, grape wine etc.
Deng.Because these fruit surfaces have some wild yeast, in addition some sucrose, one can also be had by not needing additionally to add yeast
A little fermentations.
Wherein pear wine is a kind of alcoholic drink made using fresh pears as raw material.Since with pears raciness, fragrance is elegant, battalion
It supports and enriches, quality is superior, has effects that stopping coughing and removing phlegm, by the favor of domestic and international consumer.But current traditional handicraft,
Slow in the presence of preparation speed, the time is long, the bad disadvantage of the wine mouthfeel prepared, and therefore, develops a kind of with simple process, speed
Fastly, the preparation method for the wine mellow in taste prepared is very important.
Summary of the invention
In view of the problems of the existing technology, the purpose of the present invention is to provide a kind of preparation sides of the pear wine of mellow in taste
Method.The preparation method of the pear wine of mellow in taste of the present invention has simple process, and simple process, speed is fast, the wine mouthfeel prepared
The advantages that mellow.
In order to solve the above technical problems, the technical solution adopted by the present invention is.
A kind of preparation method of the pear wine of mellow in taste, steps are as follows.
(1) pears 100-200g removal core is put into juice extractor and is squeezed the juice, after the 5-10min that squeezes the juice, add colour protecting liquid
The process of 25-45g progress color protection treatment.
(2) the pears slurry in step (1) is carried out disinfection and is filtered after handling, obtain clarification pear juice, then pectase is wherein added
It is digested, hydrolysis temperature is 45-55 DEG C, enzymolysis time 3-4h, is heated after enzymatic hydrolysis, and heating temperature is 80-95 DEG C, is protected
Warm time 10-15min is cooled to room temperature, then pH value is adjusted to 4-4.5 with citric acid, then carries out adjusting sugar.
(3) the pears slurry of step (2) preparation is put into ceramic cylinder, through 130-140 DEG C of high temperature, disinfection 20-25min, then plus
Enter distiller's yeast 30-55g, cultivated after mixing, temperature control is at 25-28 DEG C in incubation, incubation time 25-
45min is sealed by fermentation 35-45day, and fermented wine is made.
(4) clarity processing is carried out with the fermented wine that chitosan prepares step (3), then fermented wine is steamed
It evaporates, will take out, carried out after being blent, being sterilized filling to get finished product after ageing half a year to 1 year in distillate hold-up tank.
Further, adjust sugared process that white sugar is added in the step (1), adjusting sugar content is 8-10%.
Further, the distiller's yeast in the step (3) is by rice 45-65g, pears seed 2-6g, passion fruit skin 6-8g, Radix Glycyrrhizae
6-12g raw material is prepared.
Further, the distiller's yeast in the step (3) by rice 50g, pears seed 4g, passion fruit skin 7g, Radix Glycyrrhizae 9g raw material
It is prepared.
Further, the pectase in the step (2) is 45-55g.
Beneficial effects of the present invention: the preparation method of the pear wine of mellow in taste of the present invention have simple process, simple process,
The advantages that speed is fast, the wine mellow in taste prepared.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described below with reference to embodiment, still
It should be appreciated that these descriptions are only further explanation the features and advantages of the present invention, rather than to the claims in the present invention
Limitation.
Embodiment 1.
A kind of preparation method of the pear wine of mellow in taste, steps are as follows.
(1) pears 100-200g removal core is put into juice extractor and is squeezed the juice, after the 6min that squeezes the juice, add colour protecting liquid 25-
The process of 45g progress color protection treatment.
(2) the pears slurry in step (1) is carried out disinfection and is filtered after handling, obtain clarification pear juice, then pectase is wherein added
45-55g is digested, and hydrolysis temperature is 48 DEG C, enzymolysis time 3.5h, is heated after enzymatic hydrolysis, and heating temperature is 95 DEG C, is protected
Warm time 10min is cooled to room temperature, then pH value is adjusted to 4.5 with citric acid, then carries out adjusting sugar, white sugar is added, adjusting contains
Sugar amount is 8-10%.
(3) the pears slurry of step (2) preparation is put into ceramic cylinder, through 135 DEG C of high temperature, sterilizes 23min, add distiller's yeast
30-55g is cultivated after mixing, and temperature control is sealed by fermentation at 28 DEG C, incubation time 42min in incubation
Fermented wine is made in 40day；Distiller's yeast is prepared by rice 55g, pears seed 5g, passion fruit skin 8g, Radix Glycyrrhizae 11g raw material.
(4) clarity processing is carried out with the fermented wine that chitosan prepares step (3), then fermented wine is steamed
It evaporates, ageing half a year in distillate hold-up tank is taken out, carried out after being blent, being sterilized filling to get finished product.
Embodiment 2.
A kind of preparation method of the pear wine of mellow in taste, steps are as follows.
(1) pears 100-200g removal core is put into juice extractor and is squeezed the juice, after the 10min that squeezes the juice, add colour protecting liquid 25-
The process of 45g progress color protection treatment.
(2) the pears slurry in step (1) is carried out disinfection and is filtered after handling, obtain clarification pear juice, then pectase is wherein added
45-55g is digested, and hydrolysis temperature is 55 DEG C, enzymolysis time 3h, is heated after enzymatic hydrolysis, and heating temperature is 92 DEG C, heat preservation
Time 12min is cooled to room temperature, then pH value is adjusted to 4.2 with citric acid, then carries out adjusting sugar, and white sugar is added, adjusts containing sugar
Amount is 8-10%.
(3) the pears slurry of step (2) preparation is put into ceramic cylinder, through 135 DEG C of high temperature, sterilizes 23min, add distiller's yeast
30-55g is cultivated after mixing, and temperature control is sealed by fermentation at 26 DEG C, incubation time 30min in incubation
Fermented wine is made in 40day；Distiller's yeast is prepared by rice 50g, pears seed 3g, passion fruit skin 7g, Radix Glycyrrhizae 8g raw material.
(4) clarity processing is carried out with the fermented wine that chitosan prepares step (3), then fermented wine is steamed
It evaporates, ageing in distillate hold-up tank is taken out after 1 year, carried out after being blent, being sterilized filling to get finished product.
Embodiment 3.
A kind of preparation method of the pear wine of mellow in taste, steps are as follows.
(1) pears 100-200g removal core is put into juice extractor and is squeezed the juice, after the 8min that squeezes the juice, add colour protecting liquid 25-
The process of 45g progress color protection treatment.
(2) the pears slurry in step (1) is carried out disinfection and is filtered after handling, obtain clarification pear juice, then pectase is wherein added
45-55g is digested, and hydrolysis temperature is 50 DEG C, enzymolysis time 3h, is heated after enzymatic hydrolysis, and heating temperature is 85 DEG C, heat preservation
Time 15min is cooled to room temperature, then pH value is adjusted to 4 with citric acid, then carries out adjusting sugar, and white sugar is added, adjusts sugar content
For 8-10%.
(3) the pears slurry of step (2) preparation is put into ceramic cylinder, through 130 DEG C of high temperature, sterilizes 20min, add distiller's yeast
30-55g is cultivated after mixing, and temperature control is sealed by fermentation at 25 DEG C, incubation time 25min in incubation
Fermented wine is made in 35day；Distiller's yeast is prepared by the raw material of rice 50g, pears seed 4g, passion fruit skin 7g, Radix Glycyrrhizae 9g.
(4) clarity processing is carried out with the fermented wine that chitosan prepares step (3), then fermented wine is steamed
It evaporates, ageing in distillate hold-up tank is taken out after 1 year, carried out after being blent, being sterilized filling to get finished product.
One, performance detection.
It extracts product prepared by the embodiment of the present invention 3 to be detected, execute standard GB/T 10781.3-2006 (level-one).
Testing result is as shown in table 1.
Table 1.
As shown in Table 1, pear wine prepared by the present invention meets national standard.
It is understood that being merely to illustrate the present invention above with respect to specific descriptions of the invention and being not limited to this
Technical solution described in inventive embodiments, those skilled in the art should understand that, still the present invention can be carried out
Modification or equivalent replacement, to reach identical technical effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (5)
1. a kind of preparation method of the pear wine of mellow in taste, it is characterised in that: steps are as follows:
(1) pears 100-200g removal core is put into juice extractor and is squeezed the juice, after the 5-10min that squeezes the juice, add colour protecting liquid 25-
The process of 45g progress color protection treatment；
(2) the pears slurry in step (1) is carried out disinfection and is filtered after handling, obtain clarification pear juice, then pectase is wherein added and carries out
Enzymatic hydrolysis, hydrolysis temperature are 45-55 DEG C, enzymolysis time 3-4h, are heated after enzymatic hydrolysis, and heating temperature is 80-95 DEG C, when heat preservation
Between 10-15min, be cooled to room temperature, then pH value is adjusted to 4-4.5 with citric acid, then carry out adjust sugar；
(3) the pears slurry of step (2) preparation is put into ceramic cylinder, through 130-140 DEG C of high temperature, sterilizes 20-25min, add wine
Bent 30-55g, is cultivated after mixing, and temperature control is at 25-28 DEG C in incubation, and incubation time 25-45min is close
Fermented wine is made in seal ferment 35-45day；
(4) clarity processing is carried out with the fermented wine that chitosan prepares step (3), then fermented wine is distilled, it will
It takes out, is carried out after being blent, being sterilized filling to get finished product after ageing half a year to 1 year in distillate hold-up tank.
2. the preparation method of pear wine according to claim 1, it is characterised in that: sugared process is adjusted to be added in the step (1)
White sugar, adjusting sugar content are 8-10%.
3. the preparation method of pear wine according to claim 1, it is characterised in that: the distiller's yeast in the step (3) is by big
Rice 45-65g, pears seed 2-6g, passion fruit skin 6-8g, Radix Glycyrrhizae 6-12g raw material are prepared.
4. the preparation method of pear wine according to claim 3, it is characterised in that: the distiller's yeast in the step (3) is by rice
50g, pears seed 4g, passion fruit skin 7g, Radix Glycyrrhizae 9g raw material be prepared.
5. the preparation method of pear wine according to claim 1, it is characterised in that: the pectase in the step (2) is 45-
55g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711229719.2A CN109852513A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of the pear wine of mellow in taste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711229719.2A CN109852513A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of the pear wine of mellow in taste |
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| CN109852513A true CN109852513A (en) | 2019-06-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711229719.2A Pending CN109852513A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of the pear wine of mellow in taste |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
| CN113322148A (en) * | 2021-07-12 | 2021-08-31 | 四川轻化工大学 | Pear wine and brewing method thereof |
-
2017
- 2017-11-29 CN CN201711229719.2A patent/CN109852513A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111019792A (en) * | 2019-11-25 | 2020-04-17 | 泸州品创科技有限公司 | Snow pear fermented wine and preparation method of snow pear brandy |
| CN113322148A (en) * | 2021-07-12 | 2021-08-31 | 四川轻化工大学 | Pear wine and brewing method thereof |
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Application publication date: 20190607 |
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| WD01 | Invention patent application deemed withdrawn after publication |