CN110713887A - Waxberry liqueur and preparation method thereof - Google Patents
Waxberry liqueur and preparation method thereof Download PDFInfo
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- CN110713887A CN110713887A CN201911226402.2A CN201911226402A CN110713887A CN 110713887 A CN110713887 A CN 110713887A CN 201911226402 A CN201911226402 A CN 201911226402A CN 110713887 A CN110713887 A CN 110713887A
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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Health & Medical Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
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Abstract
The invention discloses waxberry liqueur and a preparation method thereof. The alcohol content of the bayberry liqueur is 16-21% vol, the total sugar content is 50-100g/L, and the total acid content is 7.0-8.5 g/L. The bayberry liqueur is prepared by mixing bayberry fermented base liquor, bayberry fermented distilled liquor, bayberry juice, high fructose corn syrup and purified water. The liqueur keeps the original color of the waxberries, has the advantages of proper sour and sweet taste and rich mouthfeel, gives rich fruit aroma and wine aroma to the waxberries, and is popular and accepted by consumers.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to waxberry liqueur and a preparation method thereof.
Background
The waxberry is the king of the third generation fruit in China, and is a special product in the south of China. The health-care value is high, and according to the record of compendium of materia medica: the waxberry fruits are sour, sweet, warm and nontoxic in flavor, and the waxberry fruits are stored in salt for eating, and have the functions of removing phlegm, stopping vomit, helping digestion and expelling wine. Do gan Zhi Xie an ancient type of spoon, stop vomiting wine when drinking. As the waxberries are ripe in the season of high temperature and rainy days and are not wrapped by peels, the picking and preservation periods of the fresh fruits are shorter, and the theory that the fruits are picked in the first day, change color in the next day and change taste in three days is provided. The deep processing industry of red bayberries is gradually developed in the provinces of the Hunan, Zhejiang and the like which are rich in red bayberries, so as to solve the difficulty of storage and transportation of the red bayberries.
The existing waxberry products in the market comprise waxberry wine, waxberry juice, waxberry cans, waxberry preserves and the like, wherein the waxberry wine is divided into traditional waxberry soaking wine and waxberry fermented wine.
The traditional waxberry soaking wine is prepared by adding a certain amount of white spirit or alcohol into fresh waxberries, then adding crystal sugar and the like, and finally filtering and filling.
The waxberry fermented wine is prepared by removing core of fresh waxberry, squeezing, fermenting, aging, filtering, sterilizing and filling. As the total acidity of most fresh waxberry fruits on the market is more than 12g/L and the total sugar content is 10-12%, the alcoholic strength is improved by adding white granulated sugar, the waxberry wine fermented by the method has high acidity, difficult deacidification, high tannin content, single structure, inconsistent wine body and poor taste, and is not accepted and loved by consumers.
Disclosure of Invention
The invention provides a bayberry liqueur, which has the alcoholic strength of 16-21% vol, total sugar of 50-100g/L and total acid of 7.0-8.5 g/L.
According to the invention, the waxberry liqueur is prepared by mixing waxberry fermented base liquor, waxberry fermented distilled liquor, waxberry juice, high fructose corn syrup and purified water.
According to the invention, the preparation process of the waxberry fermented base wine comprises the following steps: supplementing sugar to 220-; and performing glue-adding clarification and diatomite filtration on the waxberry wine to obtain the waxberry fermented base wine. Wherein the alcohol content of the waxberry wine is 12-13% vol. Wherein the waxberry fermentation strain is a fermentation strain with the patent number of ZL 201110115733.6. Wherein the fining and clarifying operations comprise: 0.6-1.0g/L bentonite is adopted for glue application, and the time for glue application and clarification is 5-7 days.
According to the invention, the preparation process of the waxberry fermented distilled liquor comprises the following steps: the waxberry fermented base wine is used as a raw material, and distilled by a two-stage pot distiller to obtain the waxberry fermented distilled wine with the alcoholic strength of 50-60 vol%.
The invention also provides a preparation method of the waxberry liqueur, which comprises the following steps: the waxberry fermented base wine, the waxberry fermented distilled wine, the waxberry juice, the high fructose corn syrup and the purified water are mixed to prepare the waxberry fermented base wine.
According to the invention, the waxberry juice is juice directly squeezed from waxberries; the operation comprises the following steps: removing core of the screened waxberry, juicing, filtering, sterilizing to obtain fresh waxberry juice, and storing in a refrigeration house at 1-3 deg.C for use. Wherein the sterilization is realized by a 0.1mm microporous membrane filter. Wherein, the filtration is plate and frame filtration and kieselguhr filtration (300 meshes of kieselguhr) in sequence.
According to the invention, the waxberry fermented base wine and the waxberry fermented distilled wine have the meanings as described above.
According to the invention, the preparation method of the waxberry liqueur further comprises the following steps of screening the waxberries: removing leaves, fruit stalks, Chinese olive and mildew fruit.
According to the invention, the preparation method of the waxberry liqueur comprises the following steps:
(1) screening red bayberries: removing leaves, stalks, olives and mildewed fruits;
(2) screening, removing core, squeezing, filtering, sterilizing to obtain fresh fructus Myricae Rubrae juice, and storing in a refrigerator at 1-3 deg.C;
(3) supplementing sugar to the waxberry juice with high fructose syrup to 230-;
(4) the fermented waxberry wine is subjected to glue adding clarification and diatomite filtration to obtain waxberry fermented base wine;
(5) the waxberry fermented base wine is used as a raw material, and distilled by a two-stage pot distiller to obtain waxberry fermented distilled wine with the alcoholic strength of 50-60 vol%;
(6) and mixing the waxberry fermented base wine, the waxberry fermented distilled wine, the high fructose corn syrup and purified water to obtain the waxberry liqueur.
Wherein the purified water is prepared from spring water by two-stage reverse osmosis, and the addition amount is less than or equal to 5 wt%.
According to the invention, the preparation method also comprises the step (7) of ageing the bayberry liqueur: and (3) aseptically filling the waxberry liqueur aged wine into a stainless steel container or an oak barrel, and aging for more than 1 year. Wherein, the new wine container needs to be washed by 75-80% vol edible alcohol for 5-10s, and the bottle cap or the cork stopper is sterilized by ozone for 2-4 h.
The invention has the beneficial effects that:
(1) the high fructose corn syrup is used for supplementing sugar in the waxberry fermentation liquor and the final product, mainly contains fructose and glucose, and has components and properties close to those of natural fruit juice, so that the final product is fragrant and tasty, has pure mouthfeel, and is better than other sugar increasing agents such as sucrose.
(2) The filtering and sterilizing mode involved in the invention is diatomite filtering and microporous membrane sterilizing, thus avoiding the damage of high-temperature sterilization to the nutrient components in the waxberry juice and the waxberry fermented wine, effectively preserving the integrity of the nutrient components of the waxberry and leading the waxberry to have better health-preserving value.
(3) The waxberry fruit has high acidity, the main acid component is citric acid which accounts for about 80 percent of the total acid content, the tannin content is single, and most of the dry waxberry wine prepared by pure fermentation is not suitable for the first attempt of consumers. The production method of the liqueur provided by the invention takes the waxberry fermented wine as base wine, and is prepared by adding the waxberry juice, the waxberry fermented distilled wine, the high fructose corn syrup and the like, so that the original color of the waxberry, the sour and sweet taste and the rich mouthfeel are maintained, the waxberry wine is endowed with rich fruit aroma and wine aroma, and the liqueur is popular and accepted by consumers.
Drawings
FIG. 1 is a process flow chart of the preparation of bayberry liqueur in example 1.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to specific embodiments. It is to be understood that the following examples are only illustrative and explanatory of the present invention and should not be construed as limiting the scope of the present invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The preparation method of the waxberry liqueur comprises the following steps:
(1) screening red bayberries: removing leaves, fruit stalks, Chinese olive and mildew fruit.
(2) Screening fructus Myricae Rubrae, removing core, squeezing, filtering with plate and frame, filtering with 300 mesh diatomaceous earth, sterilizing with 0.1mm microporous membrane filter to obtain fresh fructus Myricae Rubrae juice, placing in 316L stainless steel container, and storing in a refrigerator at 1-3 deg.C.
(3) Supplementing sugar to 220-;
(4) and (4) performing glue adding clarification (0.8 g/L bentonite is adopted for glue adding, the glue adding clarification time is 6 days), filtering by using diatomite (300 meshes of diatomite), and sterilizing by using a 0.1mm microporous membrane filter to obtain the waxberry fermented base wine for later use.
(5) The alcohol content of the final product is improved by adding the waxberry fermented distilled liquor. The waxberry fermented distilled liquor is prepared by taking waxberry fermented base liquor as a raw material and distilling the raw material by using a two-stage pot distiller to obtain the waxberry fermented distilled liquor with the alcoholic strength of 60 vol%.
(6) Mixing the fructus Myricae Rubrae fermented base wine, fructus Myricae Rubrae fermented distilled liquor, high fructose syrup (for increasing sugar), and purified water (prepared by secondary reverse osmosis of spring water) with the addition amount of less than 5 wt%; the alcohol content of the bayberry liqueur product prepared by the raw materials and the auxiliary materials is 20% vol, the total sugar is 70g/L, and the total acid is 8.0 g/L;
(7) aging fructus Myricae Rubrae liqueur in 316L oak barrel for 1.5 years; then sterilizing through a 0.1um microporous membrane filter; and (5) sterile filling is adopted, and a finished product is packaged.
Example 2
The preparation method of the waxberry liqueur comprises the following steps:
(1) screening red bayberries: removing leaves, fruit stalks, Chinese olive and mildew fruit.
(2) Screening fructus Myricae Rubrae, removing core, squeezing, filtering with plate and frame, filtering with 300 mesh diatomaceous earth, sterilizing with 0.1mm microporous membrane filter to obtain fresh fructus Myricae Rubrae juice, placing in 316L stainless steel container, and storing in a refrigerator at 1-3 deg.C.
(3) Supplementing sugar to 220-;
(4) and (4) performing glue adding clarification (0.8 g/L bentonite is adopted for glue adding, the glue adding clarification time is 7 days), filtering by using diatomite (300 meshes of diatomite), and sterilizing by using a 0.1mm microporous membrane filter to obtain the waxberry fermented base wine for later use.
(5) The alcohol content of the final product is improved by adding the waxberry fermented distilled liquor. The waxberry fermented distilled liquor is prepared by taking waxberry fermented base liquor as a raw material and distilling the raw material by using a two-stage pot distiller to obtain the waxberry fermented distilled liquor with the alcoholic strength of 56 vol%.
(6) Mixing the fructus Myricae Rubrae fermented base wine, fructus Myricae Rubrae fermented distilled liquor, high fructose syrup (for increasing sugar), and purified water (prepared by secondary reverse osmosis of spring water) with the addition amount of less than 5 wt%; the alcohol content of the bayberry liqueur product prepared by the raw materials and the auxiliary materials is 18 vol, the total sugar is 70g/L, and the total acid is 7.5 g/L;
(7) aging fructus Myricae Rubrae liqueur in 316L oak barrel for 2 years; then sterilizing through a 0.1um microporous membrane filter; and (5) sterile filling is adopted, and a finished product is packaged.
Sensory evaluation tests were performed on the finished bayberry liqueur obtained in example 1, and the results are shown in table 1.
TABLE 1 sensory evaluation results
| Item | Sensory evaluation |
| Color and appearance | Red bayberry with original color, clear, no precipitate and no suspended matter |
| Fragrance | Waxberry fruit and wine flavors |
| Taste of the product | Refreshing and sweet and sour taste |
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The waxberry liqueur is characterized in that the alcoholic strength is 16-21% vol, the total sugar content is 50-100g/L, and the total acid content is 7.0-8.5 g/L.
2. The bayberry liqueur according to claim 1, wherein the bayberry liqueur is prepared by mixing a bayberry fermented base wine, a bayberry fermented distilled wine, a bayberry juice, a high fructose corn syrup and purified water.
3. The bayberry liqueur according to claim 1, wherein the preparation process of the bayberry fermentation base wine comprises the following steps: supplementing sugar to 220-; the waxberry wine is subjected to glue adding clarification and diatomite filtration to obtain waxberry fermented base wine;
wherein the alcoholic strength of the waxberry wine is 12-13% vol;
wherein the waxberry fermentation strain is a fermentation strain with the patent number of ZL 201110115733.6;
wherein the fining and clarifying operations comprise: 0.6-1.0g/L bentonite is adopted for glue application, and the time for glue application and clarification is 5-7 days.
4. The bayberry liqueur according to claim 1, wherein the preparation process of the bayberry fermented distilled liquor comprises the following steps: the waxberry fermented base wine is used as a raw material, and distilled by a two-stage pot distiller to obtain the waxberry fermented distilled wine with the alcoholic strength of 50-60 vol%.
5. The method for preparing bayberry liqueur as claimed in any one of claims 1 to 4, which comprises the following steps: the waxberry fermented base wine, the waxberry fermented distilled wine, the waxberry juice, the high fructose corn syrup and the purified water are mixed to prepare the waxberry fermented base wine.
6. The method according to claim 5, wherein the waxberry juice is a juice obtained by directly squeezing waxberry; the operation comprises the following steps: removing core of the screened waxberry, juicing, filtering, sterilizing to obtain fresh waxberry juice, and storing in a refrigeration house at 1-3 deg.C for use;
wherein the sterilization is realized by a 0.1mm microporous membrane filter;
wherein, the filtration is plate-frame filtration and diatomite filtration sequentially.
7. The method according to claim 5, wherein the waxberry fermented base wine has the meaning of claim 3 and the waxberry fermented distilled spirit has the meaning of claim 4.
8. The method of claim 5, wherein the bayberry liqueur is prepared by the method further comprising screening bayberry: removing leaves, fruit stalks, Chinese olive and mildew fruit.
9. The preparation method of claim 5, wherein the preparation method of the bayberry liqueur comprises the following steps:
(1) screening red bayberries: removing leaves, stalks, olives and mildewed fruits;
(2) screening, removing core, squeezing, filtering, sterilizing to obtain fresh fructus Myricae Rubrae juice, and storing in a refrigerator at 1-3 deg.C;
(3) supplementing sugar to the waxberry juice with high fructose syrup to 230-;
(4) the fermented waxberry wine is subjected to glue adding clarification and diatomite filtration to obtain waxberry fermented base wine;
(5) the waxberry fermented base wine is used as a raw material, and distilled by a two-stage pot distiller to obtain waxberry fermented distilled wine with the alcoholic strength of 50-60 vol%;
(6) and mixing the waxberry fermented base wine, the waxberry fermented distilled wine, the high fructose corn syrup and purified water to obtain the waxberry liqueur.
10. The method of claim 5, further comprising the step of (7) aging the bayberry liqueur: and (3) aseptically filling the waxberry liqueur aged wine into a stainless steel container or an oak barrel, and aging for more than 1 year.
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| CN111690484A (en) * | 2020-06-22 | 2020-09-22 | 广西壮族自治区农业科学院 | Brewing method of longan grape No. 6 liqueur capable of being harvested twice a year |
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| CN101955872A (en) * | 2010-08-26 | 2011-01-26 | 浙江聚仙庄饮品有限公司 | Brewing method for dry white red bayberry wine |
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| CN104250595A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Red bayberry brandy preparation method |
| CN104293575A (en) * | 2014-09-23 | 2015-01-21 | 重庆工贸职业技术学院 | Preparation method of waxberry fermented wine |
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