CN1687363A - Method for brewing whole juice wine of raspberry containing natural Co2 - Google Patents
Method for brewing whole juice wine of raspberry containing natural Co2 Download PDFInfo
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- CN1687363A CN1687363A CN 200510046104 CN200510046104A CN1687363A CN 1687363 A CN1687363 A CN 1687363A CN 200510046104 CN200510046104 CN 200510046104 CN 200510046104 A CN200510046104 A CN 200510046104A CN 1687363 A CN1687363 A CN 1687363A
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Abstract
The present invention relates to the alcoholic beverage and its preparation domain. Its characteristic is: take bramble as the raw material, first makes bramble original liquor and the enzymolysis bramble juice or the bramble concentration juice. When fermentation, first enzymolysis bramble juice or bramble concentration juice with adjustment to 5 - 10 BX, then adds the artificial yeast, the fermentation is exuberant when adds the nightfall bramble original liquor, and carries out the saccharomycetes alcohol yeast, the fermentation uses closed system for the enzymotechnic, which causes bramble original liquor with the CO2 remnant quantity in 0.3 - 0.4 MPa (20 Deg. C), after the adjusts, filters, then fills into the liquor barrel or the glass jar after the fungus store, then finished the end product of the entire juice bramble liquor with container of natural CO2. This invention changed the traditional brewing way of bramble liquor and the custom, this invention brewed naturally and entire juice bramble liquor with container of natural CO2 is rich, limpid is bright, and the nutrition is rich, the froth is exquisite, and the acid crisp is palatable. This product production cost is low, and has the obvious economic efficiency and the social benefit.
Description
Technical field the present invention relates to field of alcoholic beverage preparation technology.Be particularly related to and utilize raspberry really to brewage to contain natural CO
2The brewing method of whole juice wine of raspberry.
The background technology raspberry comprises the red certain kind of berries, blackberry, blueberry, the yellow certain kind of berries, is the economic fruit tree plant of berry fruit of Rosaceae rubus, separate with holder when the general red certain kind of berries is ripe with yellow certain kind of berries composite fruit, and the blackberry, blueberry composite fruit does not separate with holder when ripe.
Raspberry is described as " gold fruit " in the world, except that be rich in fructose, VITAMIN, amino acid, vegetable fibre, local flavor aromatic, also have four big health-care functions: one, the absorbable plant SOD of human body (superoxide-dismutase), its content occupies first of all kinds of fruit, often eat and to remove oxyradical, improve immunizing power, beauty treatment, anti-ageing; Two, natural carcinogenesis material " tanning acid " but content surpasses blueberry occupies first of all kinds of foods, colon, uterine neck, mammary gland and cancer of pancreas are had special efficacy; Three, be rich in natural Asprin " Whitfield's ointment ", analgesic, the anticoagulant that can ease pain also can reduce the incidence of cardiovascular and cerebrovascular embolism; Four, be rich in anthocyanidin, anthocyanidin belongs to flavonoid substance, as water-soluble food dye, at aspects such as food, medicine, cosmetics very big application potential is arranged.
The cultivation of raspberry originates from Europe, and 16th century formed industry, and raspberry cultivation situation in countries in the world is that the Asia lags behind Europe, North America at present.Late 1990s, world's raspberry output has reached more than 35,640 ten thousand tons, in the international market, the fruit of raspberry price is than other fruit height, the fresh fruit price is processed the fruit price at 0.8-4 dollar/kilogram, fruit juice concentrate 7000-8000 dollar/ton at 2.5-8 dollar/kilogram.
From world development trends, China's development raspberry industry has a high potential, the introduction of plant of its improved seeds will provide new resource for special nutrition materials such as food, beverage, food dye, natural essence, sweeting agents, also will cause people's attention and attention.The plantation of China raspberry started from the beginning of last century, bring northeast into by Russian missionary, the one band cultivation in the Suifenhe, but tempo is extremely slow, by 1998, stone river one band in Heilungkiang concentrates cultivation to have 50 hectares, mainly based on the red certain kind of berries, and about 1000 tons of gross annual output amounts, China's development in recent years is very fast, 100 hectares in the Liaozhong in Liaoning Province in 2000, newly-built raspberry orchard, Zhangwu, the Jiangsu cultivated area reaches 500 hectares, and Shandong Province and Australia cooperate to have built up thousand mu of science and technology demonstration bases.The deep processing of developing the raspberry product for us provides the raw material assurance.
The sarcotesta of raspberry approaches succulence, bumps brokenly pericarp during harvesting easily and takes place to go rotten, and raspberry fresh fruit normal temperature is preserved and generally do not reached 24 hours, the utmost point is storage tolerance, storage not, therefore, and in the area of establishing in large scale raspberry, must have source mill, guarantee that the fresh fruit of plucking the same day can processing treatment.Advanced deep process technology also will be arranged simultaneously.In recent years, we have done a large amount of tests, the optimal path of raspberry fruit wine is brewageed in research, obtained breakthrough, the inventor had applied for " the combination biological enzyme is brewageed wine of raspberry " patent of invention in 2003, and publication number is CN1454983A, brewages on the basis of wine of raspberry at the combination biological enzyme, we have studied " a kind of aquatic foods that contain natural CO2 are sipped full juice brewing method for grape wine " patent of invention again, and number of patent application is 2004100790694.Obtained very ideal effect, what we developed " contains natural CO
2Whole juice wine of raspberry " the smell of fruits is very sweet, limpid bright, nutritious, foam is fine and smooth, acid is refreshing agreeable to the taste.Have tangible economic benefit and social benefit.
Summary of the invention the invention provides and a kind ofly utilizes raspberry really to brewage to contain natural CO
2The brewing method of whole juice wine of raspberry, present method can reach by following measures: at first utilize existing fermentative production equipment, the production former wine of raspberry is also preserved more than 1 year, utilize biological enzyme technology to handle raspberry magma again, make enzymolysis juice of raspberry clear, obtained the very raspberry Normal juice of ideal chemical stability, again with after the former wine of raspberry mixes by a certain percentage, insert the artificial yeast, carry out sealed fermenting, CO again
2Content is at 0.3-0.4MPa, again through technologies such as aging, filtration, degerming, cooling, cans, brewageed best in quality, mouthfeel is unique, stay-in-gradely contain natural CO
2Full juice raspberry dry wine, contain natural CO
2The complete half-dried wine of juice raspberry and contain natural CO
2Full juice raspberry sweet wine.
Appended drawings is that the present invention contains natural CO
2The technological process of production figure of the brewing method of whole juice wine of raspberry,
The present invention will be described with regard to the combined process flow chart below:
A, raspberry sorting
Brewage the raspberry fruit that wine of raspberry is used, require the orchard worker when plucking, to carry out sorting, mainly be that mould bad is sorted out during sorting, otherwise infect with regard to enlarging easily through encapsulation and transportation, unfavorable to making wine;
A) fragmentation
When fragmentation, raspberry pulp crushing rate should be reached more than 98%, so that in enzymolysis process,, pulp and biological enzyme are fully acted on by the effect of biological enzyme, reach hydrolysis result;
C, biological enzymolysis
Raspberry pulp after the fragmentation is pumped into 80% of useful volume in the Cooling or heating jar, rapidly the raspberry pulp is heated to 50 ℃, in the heating pulp, answers turn on agitator to stir, add 0.5-2/ ten thousand (w/w) biological enzyme formulation then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out, stirring velocity is not beneficial too high, otherwise can reduce the juice clarification degree, Cooling or heating jar will have cut-off device, and not so pulp can rotate simultaneously with agitator, reduces hydrolysis result.Enzymolysis time was generally 20-90 minute;
D, enzyme and cooling raspberry juice go out
Pulp behind the enzymolysis should be heated to 80-90 ℃ rapidly, and enzyme is made pulp that a comparatively ideal remaining viscosity be arranged by the right passivation of play, improves juice quality.Go out behind the enzyme, the pulp temperature is reduced to 15-25 ℃, and to make enzymolysis raspberry juice standby;
The preparation of e, nutrient solution
Raspberry juice behind the enzymolysis is adjusted to 5-10BX, and adjusting enzymolysis raspberry juice wine degree with the former wine of raspberry is 2-5% (w/w);
F, yeast saccharomyces cerevisiae enlarged culturing
Above-mentioned nutrient solution is inserted yeast saccharomyces cerevisiae, 28-35 ℃ of cultivation, when yeast number in the fermented liquid reach 10000/when ml is above, ferment;
G, fermentation
Press nutrient solution and the former wine 1 to 10 to 1 to 1 of raspberry (weight ratio) mixed, pump into the 70-80% of useful volume in the secondary fermentation jar, normal temperature fermentation; Fermentor tank is airtight, A.T.C, the self-bleeding stainless steel coned fermentation tank of superpressure, as fermentor tank venting port CO
2During gas exhaust, valve-off when airtight normal temperature fermentation is 0.3-0.4MPa to the tensimeter indicator pressure, was kept 24 hours, with per hour 0.5-1 ℃ cooling rate cooling, reduced to 5 ℃ of product temperature, 0 ℃ the time, respectively kept 24 hours, and respectively arrange yeast once; Will product temperature drop to 0 to-2 ℃;
H, aging, filtration
Keep 0 to-2 ℃ temperature 3-7 days, chemical examination, adjust, be filtered to bright beer tank through diatomite filter according to the finished wine index, be warming up to normal temperature then naturally, constant voltage was preserved 10-30 days;
I, degerming
Sophisticatedly contain natural CO
2Whole juice wine of raspberry filters through the Sterile Filtration machine, reaches the degerming purpose;
J, cooling
With the natural CO that contains after the sterilization
2Whole juice wine of raspberry is cooled to 4 to-2 ℃ by interchanger, pumps into the finished product jar;
K, can
With finished wine with filling machine can under 0-4 ℃ of state, be and contain natural CO
2The whole juice wine of raspberry finished product.
In process of production, enzymolysis raspberry juice can obtain with the dilution of raspberry inspissated juice.
With regard to the combined process schema embodiment of the invention is elaborated below the embodiment:
Embodiment 1
1000 kilograms of raspberry after sorting fruits through fragmentation, are pumped into 80% of useful volume in the enzymatic vessel with the raspberry pulp, rapidly the raspberry pulp is heated to 50 ℃, in heating, turn on agitator; Add 50 gram biological enzyme formulations, enzymolysis was increased to 80 ℃ with heat exchanger with pulp after 20 minutes, and with cool exchanger pulp being cooled to 25 ℃ again, to be raspberry enzymolysis juice standby;
Get 50 kilograms in raspberry enzymolysis juice, nutrient solution is 5BX after 30 kilograms of blendings of the adding former wine of raspberry, and alcoholic strength is 3% (w/w); Insert 1/0,000 brewer's dried yeasts, 28 ℃ of cultivations check that yeast count is 10000/ml when above, and it is standby to be yeast enlarged culturing liquid;
Get 750 kilograms of raspberry enzymolysis juice and 750 kilograms of former wine of raspberry pump into 70% of fermentor tank useful volume, mix the back and insert 80 kilograms of yeast enlarged culturing liquid, normal temperature fermentation, during the exhaust of fermentor tank venting port, the sealed fermenting jar is when fermentor tank tensimeter pressure is 0.3MP, with per hour 0.5 ℃ speed cooling, when temperature is reduced to 5 ℃, kept 24 hours row's yeast 2000ml, be cooled to 0 ℃ with 0.5 ℃ cooling rate per hour again, row's yeast 1000ml after 24 hours, after 3 days, the chemical examination physical and chemical index, residual sugar content is 30 grams per liters, be filtered to bright beer tank through diatomite filter, be warming up to normal temperature then naturally, constant voltage storage 10 days; Sophisticatedly contain natural CO
2Whole juice wine of raspberry filters through the Sterile Filtration machine, is cooled to temperature when being 4 ℃ with interchanger, uses the filling machine can, promptly gets to contain natural CO
2Full juice raspberry dry wine, the wine degree is 5% (v/v); Product is finished product through packing.
Embodiment 2
1000 kilograms of raspberry after sorting fruits through fragmentation, are pumped into 80% of useful volume in the enzymatic vessel with the raspberry pulp, rapidly the raspberry pulp is heated to 20 ℃, in heating, turn on agitator; Add 200 gram biological enzyme formulations, enzymolysis was increased to 90 ℃ with heat exchanger with pulp after 90 minutes, with cool exchanger pulp was cooled to 15 ℃ again and was raspberry enzymolysis juice;
Get 200 kilograms in raspberry enzymolysis juice, adding 300 kilograms of benefits of the former wine of raspberry 70BX syrup blending back nutrient solution pol is 10BX, and alcoholic strength is 4% (w/w); Insert 1.2/ ten thousand brewer's dried yeasts, 28 ℃ of cultivations check that yeast count is 10000/ml when above, is yeast enlarged culturing liquid;
Get 750 kilograms of raspberry enzymolysis juice and 4000 kilograms of former wine of raspberry pump into 70% of fermentor tank useful volume, mixing the back is 60 grams per liters with 70BX syrup adjustment pol, the wine degree is 8% (v/v), insert 500 kilograms of yeast enlarged culturing liquid, normal temperature fermentation, during the exhaust of fermentor tank venting port, the sealed fermenting jar is when fermentor tank tensimeter pressure is 0.4MP, with per hour 1 ℃ speed cooling, when temperature is reduced to 5 ℃, kept 24 hours 20 liters in row's yeast, be cooled to 0 ℃ with 1 ℃ cooling rate per hour again, row's yeast is 10 liters after 24 hours, after 10 days, and the chemical examination physical and chemical index, residual sugar content is 45 grams per liters, be filtered to bright beer tank through diatomite filter, be warming up to normal temperature then naturally, constant voltage storage 30 days; Sophisticatedly contain natural CO
2Whole juice wine of raspberry filters through the Sterile Filtration machine, is cooled to temperature when being 0 ℃ with interchanger, uses the filling machine can, promptly gets to contain natural CO
2The complete half-dried wine of juice raspberry, the wine degree is 9% (v/v); Product is finished product through packing.
Embodiment 3
10 tons of raspberry after sorting fruits through fragmentation, are pumped into 80% of useful volume in the enzymatic vessel with the raspberry pulp, rapidly the raspberry pulp is heated to 30 ℃, in heating, turn on agitator; Add 2 kilograms of biological enzyme formulations, enzymolysis was increased to 90 ℃ with heat exchanger with pulp after 60 minutes, with cool exchanger pulp was cooled to 25 ℃ again and was raspberry enzymolysis juice;
Get 100 kilograms in raspberry enzymolysis juice, add and to mend the 70BX syrup after 1000 kilograms of blendings of the former wine of raspberry to make the nutrient solution pol be 12BX, alcoholic strength is 5% (w/w); Insert 1/0,000 brewer's dried yeasts, 28 ℃ of cultivations are checked when yeast count is 10000/ml, are yeast enlarged culturing liquid;
Get 750 kilograms of raspberry enzymolysis juice and 7500 kilograms of former wine of raspberry, adjusting pol with the 70BX syrup is 80 grams per liters, pump into 70% of fermentor tank useful volume, mix the back and insert yeast enlarged culturing liquid 120 kg, normal temperature fermentation, during the exhaust of fermentor tank venting port, the sealed fermenting jar is when fermentor tank tensimeter pressure is 0.35MP, with per hour 0.5 ℃ speed cooling, when temperature is reduced to 5 ℃, kept 24 hours 20 liters in row's yeast, be cooled to 0 ℃ with 0.5 ℃ cooling rate per hour again, row's yeast is 10 liters after 24 hours, after 5 days, and the chemical examination physical and chemical index, residual sugar content is 55 grams per liters, be filtered to bright beer tank through diatomite filter, be warming up to normal temperature then naturally, constant voltage storage 20 days; Sophisticatedly contain natural CO
2Whole juice wine of raspberry filters through the Sterile Filtration machine, is cooled to temperature when being 2 ℃ with interchanger, uses the filling machine can, promptly gets to contain natural CO
2Full juice raspberry sweet wine, wine degree 12% (v/v); Product is finished product through packing.
Embodiment 4
Method just is diluted to 8BX with 60BX raspberry inspissated juice and substitutes raspberry enzymolysis juice with embodiment 1.
Embodiment 5
Method just is diluted to 10BX with 52BX raspberry inspissated juice and substitutes raspberry enzymolysis juice with embodiment 2.
Embodiment 6
Method just is diluted to 14BX with 60BX raspberry inspissated juice and substitutes raspberry enzymolysis juice with embodiment 3.
Claims (4)
1, contains natural CO
2The brewing method of whole juice wine of raspberry, this method are at first really made raspberry the former wine of raspberry and are preserved more than 1 year, it is characterized in that:
The sorting of a, raspberry
Brewage the raspberry fruit that wine of raspberry is used, require the orchard worker when plucking, to carry out sorting, mainly be that mould bad is sorted out during sorting, otherwise infect with regard to enlarging easily through encapsulation and transportation, unfavorable to making wine;
B, fragmentation
When fragmentation, raspberry pulp crushing rate should be reached more than 98%, so that in enzymolysis process,, pulp and biological enzyme are fully acted on by the effect of biological enzyme, reach hydrolysis result;
C, biological enzymolysis
Raspberry pulp after the fragmentation is pumped into 80% of useful volume in the Cooling or heating jar, rapidly the raspberry slurry is heated to 20-50 ℃, in the heating pulp, answers turn on agitator to stir, add 0.5-2/ ten thousand biological enzyme formulations then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out, stirring velocity is not beneficial too high, otherwise can reduce the juice clarification degree, Cooling or heating jar will have cut-off device, and not so pulp can rotate simultaneously with agitator, reduces hydrolysis result.Enzymolysis time was generally 20-90 minute;
D, enzyme and cooling enzymolysis raspberry juice go out
Pulp behind the enzymolysis should be heated to 80-90 ℃ rapidly, is incubated for 30 seconds, and enzyme is made pulp that a comparatively ideal remaining viscosity be arranged by the right passivation of play, improves juice quality.Go out behind the enzyme, the pulp temperature is reduced to 15-25 ℃, and to make enzymolysis raspberry juice standby;
The preparation of e, nutrient solution
Raspberry pulp behind the enzymolysis is adjusted to 5-10BX, and adjusting enzymolysis raspberry juice wine degree with the former wine of raspberry is 2-5% (w/w);
F, yeast saccharomyces cerevisiae enlarged culturing
Above-mentioned nutrient solution is inserted yeast saccharomyces cerevisiae, 28-35 ℃ of cultivation, when yeast number in the fermented liquid reach 10000/when ml is above, ferment;
G, fermentation
Press enzymolysis juice and the former wine 1 to 10 to 1 to 1 of raspberry (weight ratio) mixed, pump into the 70-80% of useful volume in the secondary fermentation jar, normal temperature fermentation; Fermentor tank is airtight, A.T.C, the self-bleeding stainless steel coned fermentation tank of superpressure, as fermentor tank venting port CO
2During gas exhaust, valve-off when airtight normal temperature fermentation is 0.3-0.4MPa to the tensimeter indicator pressure, was kept 24 hours, with per hour 0.5-1 ℃ cooling rate cooling, reduced to 5 ℃ of product temperature, 0 ℃ the time, respectively kept 24 hours, and respectively arrange yeast once; Will product temperature drop to 0 to-2 ℃;
H, aging, filtration
Keep 0 to-2 ℃ temperature 3-7 days, chemical examination, adjust, be filtered to bright beer tank through diatomite filter according to the finished wine index, be warming up to normal temperature then naturally, constant voltage was preserved 10-30 days;
I, degerming
Sophisticatedly contain natural CO
2Whole juice wine of raspberry filters through the Sterile Filtration machine, reaches the degerming purpose;
J, cooling
With the natural CO that contains after the degerming
2Whole juice wine of raspberry is cooled to 4 to-2 ℃ by interchanger, pumps into the finished product jar;
K, can:
With finished wine with filling machine can under 0-4 ℃ of state, be and contain natural CO
2The whole juice wine of raspberry finished product.
2, contain natural CO according to claim 1 is described
2The brewing method of whole juice wine of raspberry is characterized in that: enzymolysis raspberry juice can obtain with the dilution of raspberry inspissated juice.
3, contain natural CO according to claim 1 is described
2The brewing method of whole juice wine of raspberry is characterized in that: according to producing different wine of raspberry kinds, control residual sugar content during fermentation can be brewageed and becomes to contain natural CO
2Full juice raspberry dry wine, contain natural CO
2The complete half-dried wine of juice raspberry and contain natural CO
2The whole juice wine of raspberry sweet wine.
4, describedly contain natural CO according to claim 1,2 and 3
2The brewing method of whole juice wine of raspberry is characterized in that: when fermentation, control contains natural CO
2The alcoholic strength of whole juice wine of raspberry is 1-12% (w/w).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510046104 CN1687363B (en) | 2005-03-22 | 2005-03-22 | Method for brewing whole juice wine of raspberry containing natural Co2 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101067112B (en) * | 2007-06-05 | 2010-07-21 | 辽宁省果树科学研究所 | Health dry red raspberry wine making process and product |
| CN101285024B (en) * | 2007-04-13 | 2011-01-19 | 中国科学院沈阳应用生态研究所 | Brewing process of red raspberry health wine and uses thereof |
| CN101195796B (en) * | 2007-12-04 | 2011-06-15 | 沈阳波尔多树莓酒业有限公司 | Bramble onion wine |
| CN101285023B (en) * | 2007-04-13 | 2012-01-11 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN101649282B (en) * | 2009-09-17 | 2012-05-16 | 大连工业大学 | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN108676643A (en) * | 2018-04-28 | 2018-10-19 | 晴隆县绿源食品科技有限责任公司 | A kind of bramble dry red processing method |
| CN115746979A (en) * | 2022-11-18 | 2023-03-07 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
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| CN1216140C (en) * | 2003-05-13 | 2005-08-24 | 大连轻工业学院 | Raspberry wine brewing by combined bioenzyme method |
| CN1277914C (en) * | 2003-09-16 | 2006-10-04 | 徐怀德 | Preparing method for mangrove berry dried wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101285024B (en) * | 2007-04-13 | 2011-01-19 | 中国科学院沈阳应用生态研究所 | Brewing process of red raspberry health wine and uses thereof |
| CN101285023B (en) * | 2007-04-13 | 2012-01-11 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN101067112B (en) * | 2007-06-05 | 2010-07-21 | 辽宁省果树科学研究所 | Health dry red raspberry wine making process and product |
| CN101195796B (en) * | 2007-12-04 | 2011-06-15 | 沈阳波尔多树莓酒业有限公司 | Bramble onion wine |
| CN101649282B (en) * | 2009-09-17 | 2012-05-16 | 大连工业大学 | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN102690742A (en) * | 2012-06-12 | 2012-09-26 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN102690742B (en) * | 2012-06-12 | 2013-07-31 | 王金玲 | Manufacturing method of red raspberry liqueur |
| CN108676643A (en) * | 2018-04-28 | 2018-10-19 | 晴隆县绿源食品科技有限责任公司 | A kind of bramble dry red processing method |
| CN115746979A (en) * | 2022-11-18 | 2023-03-07 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
| CN115746979B (en) * | 2022-11-18 | 2024-05-28 | 淮阴工学院 | Brewing method of fermented water chestnut wine |
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| CN1687363B (en) | 2010-06-09 |
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