CN1896211A - Brewed raw wine made from special fruits - Google Patents

Abstract

A fruit brewed wine consists of longan flesh and white sugar. The procedure is carried out by pulping, adding into flux antiseptic, pH-value value controlling, main-fermenting, after-fermenting and ageing. It is cheap, nutritious, yellow color, clear and transparent. It can invigorate spleen, tranquilize and nourish blood.

Description

A kind of fermented wine of characteristic fruit

Technical field

The present invention relates to a kind of fruit juice wine, concrete is a kind of special-purpose characteristic fruit---the fermented wine of longan.

Background technology

At present, along with developing rapidly of China's economic construction, the people's standard of living improves constantly, and the consumption of drinks is progressively moved to maturity and rational.Drinks consumption has realized two transformations: promptly common wine changes to quality liquor; High wine changes to low alcohol.China is populous nation, and grain-production is related to national economy, and the annual grain that consumes of grain liquor reaches tens million of tons, is unfavorable for the sustainable and stable development of China's economy.Development of new fruit wine meets national policy, also meets the needs of industry development.

Longan is the torrid zone, Asia, south China and western characteristic fruit, is of high nutritive value, and be the good merchantable brand of nourishing and health preserving.About 900,000 tons of China's annual production, aboundresources, but resources advantage and be not equal to economic advantages are arranged.Because the restriction of correlation techniques such as fresh-keeping, the deep processing of longan, and utilize the Shan mountain pass in field, industrial chain is not long, and added value is extremely low, and high yield is not had a good harvest, and the low-priced wound of fruit is agricultural, has become the eternal pain of orchard worker in the heart.China is large agricultural country, agricultural population accounts for several extremely greatly, and deep processing of farm products is concerning peasant's vital interests and economic market, help increasing peasant income to get rich, the important channel that to greatly develop farming industry based on food-processing be growth of agricultural efficiency, increase income.With the alcohol industry is example, and up to the present, except the grape wine, the whole nation does not also have the fruit wine brand of other surging characteristic, so the deep processing of characteristic fruit has a extensive future.

Summary of the invention

The objective of the invention is to utilize characteristic fruit---the longan rich in natural resources, longan is carried out deep processing, a kind of characteristic fruit fermented wine is provided, due contribution is made in the development of agricultural products in China deep processing.

The present invention is through carrying out test of many times and prescription screening to existing various characteristic fruits, filtering out with longan is characteristic fruit, and cooperating white sugar and nutrition agent etc. is raw material, produces longan fermented former wine, and the weight part of each feedstock composition and component thereof comprises:

1～100 part of longan, 3～30 parts of white sugars, 15～25 parts of nutrition agents, 5～10 parts of polygalacturonases, 3～10 parts in tensio-active agent.

The preparation method of fermented wine of the present invention is:

Earlier longan fresh fruit or dry fruit are chosen, the stoning of peeling off, making beating, break into and squeeze the juice, add white sugar, polygalacturonase, nutrition agent, tensio-active agent then in proportion, through bus sterilization, inoculation, Primary Fermentation, separation wine pin, secondary fermentation, aftertreatment, adjust the physics and chemistry sanitary index then, filter sterilization, cooling, can finished product.

Characteristic fermented wine of the present invention has following advantage:

1, golden yellow color, bright transparent, garden, the osmanthus fragrance of tool harmony.

2, be real invigorant, can heart-spleen boosting, fill blood, calm the nerves, control that consumptive disease is frail, insomnia forgetfulness, palpitation with fear palpitation.

3, nutrition price height contains the multiple nutrients of needed by human body such as protein, VITAMIN, trace element.

4, cost is low, and the added value of product height.

Characteristic fruit fermented wine of the present invention is through Guangxi Zhuang Autonomous Region Administration of Quality and Technology Supervision check, and its experimental result and evaluation are: this fermented wine colour stable, give off a strong fragrance, and the soft mellow coordination of mouthfeel, the physics and chemistry sanitary index is qualified.

Embodiment

Longan is earlier selected, remove rot fruit and impurity, the water flushing drains.Then raw material was handled 10～40 minutes in 2.5～4.0% NaOH solution, 70～80 ℃ of alkali liquid temperatures are treated to pull out immediately after pericarp becomes chocolate, wash away the pericarp bits of corrosion sample with a large amount of clear water, floated 20～40 minutes with clear water again, can put into 0.3～0.5% SO in the rinsing liquid ₂And an amount of NaCl protects look and debitterize.

With the fruit of peeling after the rinsing with 100 ℃ of steam treatment 1.5～2 minutes, spray with cold water immediately, can pick out fruit stone on fruit base surface with the vertical slight crack of carving of pocket knife, draw fruit pulp, after with crusher fruit pulp being broken into 3～5mm fruit piece, get the fruit piece of 1～100 weight part in proportion, the clear water that adds 4～5 times is pulled an oar.Be mixed with 5% pectase liquid and distilled water and SO with the polygalacturonase of 5～10 weight parts and distilled water ₂Be mixed with 2.5% SO ₂Solution is pressed 0.1% heavy this pectase liquid of interpolation of pulp, SO again ₂The consumption of solution is by 120～150mgSO ₂/ L (pulp) adds, and stirs, and airtightly carries out coarse filtration after leaving standstill 3～6h.

Adopt the sugaring method then one time, longan pulp liquid sugar content is transferred to 20%～25%, and make it to dissolve fully, the pH value is controlled at 3.5～4.0.Ferment again, elder generation is made into the surfactant activity dry yeast 3%～10% yeast juice, in yeast juice, add the white sugar of 3～30 weight parts and the tartrate of 1 weight part, stir well even after, ratio in pulp quality 100mg/kg, yeast juice is joined in the longan pulp liquid of adjusting sugar-acid ratio, add nutrition agent FERMAID E 15～35 weight parts, thorough mixing, through bus sterilization and inoculation fermentation bacterium, carry out airtight Primary Fermentation in fermentor tank, the fermented liquid temperature is controlled at 15～20 ℃, ferments 10～12 days.After Primary Fermentation finishes, with impeller pump supernatant liquid is pumped into and to add in the fermentor tank as new wine, in the ratio interpolation NaHSO of new wine 3%mg/kg ₃, fully mixing carries out airtight secondary fermentation then, the temperature of secondary fermentation control wine liquid between 20～25 ℃, fermentation time 4～5 days.Again with the new wine of secondary fermentation under 10～15 ℃ of conditions of room temperature, ageing 2～3 months.After the ageing,, adjust wine degree, pol and acidity by predetermined physical and chemical index.Adopt the gelatin heating for dissolving to be made into the gelatin solution of 5g/L, earlier according to sample clearance result, in gelatin solution: the ratio of fruit wine=1: 25 adds gelatin solution in the fruit wine, stirs, and leaves standstill 2～3 days, treat that wine liquid clarifies fully, after the diatomite filter filtration, bottling is immediately sealed, and 65～70 ℃ of following sterilizations 15 minutes, in the icebox of 0～-5 degree, cooled off 30 minutes again, get product.

Embodiment:

Each composition and weight part thereof comprise:

25 parts of longan, 12 parts of white sugars, 10 parts of polygalacturonases, 5 parts of nutrition agent FERMAID E, 5 parts of active dry yeasts.

Preparation process is:

1, longan is really selected, cleans, peeled off and after corresponding program such as stoning handles, draw the longan fruit pulp;

2, get longan pulp 25 weight parts, i.e. 25 kilograms longan fruit pulp, the clear water that adds 4 times is pulled an oar, and draws pulp liquid;

3, with distilled water 10 kilograms OA polygalacturonase is mixed with 5% polygalacturonase solution, with the SO of distilled water with 1 kilogram ₂Be mixed with 2.5% solution, with the polygalacturonase and the SO of gained concentration ₂Solution joins in the pulp liquid and stirs, and airtight leaving standstill after 5 hours filtered, and draws the second road pulp liquid;

4, adopt a sugaring method, the second road pulp liquid sugar degree is transferred to 23%, and stir and make it to dissolve fully, pH value is controlled at about 3.9;

5,5 kilograms surfactant activity dry yeast P368 is mixed with 8% yeast juice, in this yeast juice, add 12 kilograms granulated sugar and 1 kilogram tartrate, stir, the PH that all joins step 4 is in 3.9 the longan pulp liquid, add 5 kilograms of nutrition agent FERMAID E again, abundant mixing, through bus sterilization, inoculation promptly is the active dry yeast bacterial classification to be placed in the fermentor tank that includes pulp liquid, yeast juice and nutrition agent seal Primary Fermentation, the fermented liquid temperature is controlled at 18 ℃, and lord ferment period is 10 days;

6, after Primary Fermentation finished, with impeller pump upper strata wine clear liquid being pumped into became new wine in another fermentor tank, by the ratio adding SO of new wine 3%mg/kg ₂0.3 kilogram, abundant mixing, the sealed fermenting temperature is controlled at 23 ℃, and fermentation time 4 days claims secondary fermentation;

7, the wine that comes out of secondary fermentation ageing 2 months under the condition of 13 ℃ of room temperatures again;

8, the fruit wine through ageing should reach physical and chemical index, as does not reach predetermined physical and chemical index, uses the deodorization raw spirit and adjusts the wine degree, or with the total pol of adding white sugar adjustment, or adjust total acid content with adding tartrate, makes their hit the targets;

9, the fruit wine that step 8 is mixed up, the gelatin solutions that add 500 grams in the ratio of 5g/L stir in fruit wine, leave standstill clarification 2 days;

10, cross native filter and filter with diatom after, fruit wine liquid bottled immediately seals, and sterilization 15 minutes under 70 ℃ temperature, be put in the icebox of 0～-5 degree cooling then 30 minutes, finished product.

Each parameter of finished product is as follows:

1, appearance index: the color golden yellow, wine liquid crystal jade-like stone is bright, no suspended substance.

2, physical and chemical index:

Project	Total sugar content (g/L)	Total acid content (g/L)	Wine degree content (v/v)	Volatile acid (g/L)	Soluble solid content (g/L)
						Index	≤4.0	4.5～7.0	11.0±0	≤1.5	≥15.0

Meet the relevant criterion of country about drinks.

Claims (2)

1, a kind of fermented wine of characteristic fruit, its feature comprises following raw material combination thing and weight part ratio thereof at it:

1～100 part of longan, 3～30 parts of white sugars, 5～10 parts of polygalacturonases, 15～25 parts of nutrition agents, 3～10 parts in tensio-active agent.

2,, it is characterized in that the preparation method comprises the following steps: according to the fermented wine of the characteristic fruit described in the claim 1

The making beating step in the weight part ratio of feedstock composition, is got 1～100 part longan fruit pulp, and the clear water that adds 4～5 times is pulled an oar, and draws pulp liquid;

The anticorrosion step of hydrotropy, with distilled water with 5～10 parts of polygalacturonases, SO ₂Be mixed with 5% polygalacturonase solution and 2.5% SO respectively ₂Solution, and press 0.1% heavy interpolation polygalacturonase solution of pulp liquid, press pulp liquid SO ₂Capacity=120～150: 1 ratio is added SO ₂, after two kinds of solution add in the pulp liquid, carry out coarse filtration after airtight quiet 3～6 hours, draw the second road pulp liquid;

The pH value controlled step adopts a sugaring method in the second road pulp liquid, pulp liquid sugar degree is transferred to 20～25%, and stirs and make it to dissolve fully, and pH value is controlled at 3.5～4.0;

The Primary Fermentation step, with 3～10 parts of yeast juices that are made into of surfactant activity dry yeast, in this yeast juice, add 1 part in the white sugar of 3～20 weight parts and tartrate, after mixing all, ratio in the 100mg/kg of pH value controlled step gained pulp liquid quality, sacchariferous yeast juice is joined in the pulp liquid, add 15～25 parts of nutrition agents again, abundant mixing, sterilize through bus, inoculation promptly is the active dry yeast bacterial classification to be placed on include pulp, carry out airtight Primary Fermentation in the fermentor tank of yeast juice and nutrition agent, the fermented liquid temperature is controlled at 15～20 ℃, 10～12 days time;

The secondary fermentation step, the upper strata wine clear liquid after the Primary Fermentation of learning from else's experience is put into another fermentor tank, by getting wine clear liquid: SO ₂=100: 3 ratio adds SO ₂, mix thoroughly, airtight after again the fermentation, temperature is controlled between 20～25 ℃, 4～5 days time;

The ageing step will be airtight through the fruit wine of secondary fermentation gained, and ageing is 2～3 months under 10～15 ℃ room temperature condition.