CN1958768A - Method for preparing fermentative apricotine - Google Patents
Method for preparing fermentative apricotine Download PDFInfo
- Publication number
- CN1958768A CN1958768A CN 200610016122 CN200610016122A CN1958768A CN 1958768 A CN1958768 A CN 1958768A CN 200610016122 CN200610016122 CN 200610016122 CN 200610016122 A CN200610016122 A CN 200610016122A CN 1958768 A CN1958768 A CN 1958768A
- Authority
- CN
- China
- Prior art keywords
- apricotine
- wine
- pulp
- juice
- clarification
- 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
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
This invention discloses a method for preparing fermentation wine that contains 100% apricot juice. The method comprises: selecting apricots, washing, screening, washing for a second time, crushing, removing pits for two times, enzymolyzing, clarifying, adjusting the ingredients, fermenting, discharging, storing, adding pectin, filtering, adjusting the wine, freezing, filtering, performing stability test, removing bacteria, filtering, filling into jars, and bottling. The method adopts double-pit-removing technique combined with enzymolysis technique, thus can increase the juice yield of apricots. The method utilizes Lallzyme C pectin to decompose pulp, thus can rapidly clarify the juice. Moreover, the method adopts bentonite/LBV1 complex to clarify apricot wine, thus can improve the protein stability of apricot wine as well as inhibit browning reaction.
Description
One, technical field
What the present invention relates to is the technology, the particularly Technology of apricot fermented wine of making fermented wine of fruit, belongs to the wine product field.
Two, background technology
Apricot belongs to stone fruit, and is wide in variety, the widely dispersed in China.Be characterized in not anti-storage, it is more to eat sale raw, and it is District Representative's dried apricot, preserved apricot and inspissated juice that converted products mainly contains with Xinjiang, and other converted productss are less.Because the attention of country to conceding the land to forestry in recent years, a large amount of apricots has been planted in many places, thereupon is exactly the processing problems in postpartum.Apricot wine is the deep processed product that utilizes modern biotechnology to make, and higher added value is arranged.The apricotine that utilizes present technique to produce is a full juice fermented wine, and the technological difficulties that overcome mainly contain: 1, pulp is difficult for purifying on the fruit stone.2, the pectin content in the apricot is higher, is difficult for Ex-all.3, the typicalness of apricotine is not obvious.4, bottled wine is prone to browning reaction.
Three, summary of the invention
The present invention has solved existing technical barrier by a large amount of production tests, and a kind of Technology of sophisticated making fermentative apricotine is provided.This product has kept the nutritive ingredient in the fruit greatly, and typicalness is outstanding, does not have the essence, pigment, the preservative-free that add, is a kind of food of safety and Health.
1, the production technique of fermentative apricotine is characterised in that to may further comprise the steps raw material: require fully matured, give off a strong fragrance, do not have and to go mouldy, not have and rot, do not have insect pest, do not have living Chinese olive.
2, clean: wash with tap water.
3, select: reject Chinese olive, decayed fruit.
4, secondary cleaning: raw material is carried out secondary cleaning with deionized sterilized water.
5, fragmentation:, fruit stone can not be smashed the apricot fragmentation with crusher.
6, making beating: broken pulp enters hollander, and pulp enters fermentor tank, and the skin slag connects fruit stone to be removed together, and the fruit stone of this moment has pulp.
7, secondary takes off nuclear: the fruit stone of the band pulp of deviating from from one hollander enters two human hollanders and pulp on the fruit stone all can be purified.Pulp breaks into pulp, and fruit stone is discharged from slag-drip opening.
8, enzymolysis: decompose pulp with the LallzymeHC polygalacturonase, addition is a 20g/ ton pulp, 15 ℃ of hydrolysis temperatures, 24 hours time.
8, clarification: the clarification that becomes of the pulp behind the enzymolysis, ferment with clear juice.
9, composition adjustment: carry out the adjustment of pol according to the wine degree that requires after the fermentation ends, rationale: 17g/100ml sugar produces 1% (V/V) alcoholic strength.
10 yeast add: with DV10 yeast fermentation apricotine, addition is a 120g/ ton fruit juice.
11 fermentations: 18～20 ℃ of leavening temperatures of control, carry out density measurement every day between yeast phase.
12 pourings: when density less than 1.000 the time, H is added in this end of fermentation hexyl
2SO
3Free SO to the wine
250ppm after 2～3 days, at the bottom of the wine underfooting is sink to jar, stores former wine to another jar.
13 store: during this period, former wine is by the turbid clarification gradually that becomes, and the wine pin continues to sink, and carries out a pouring again after 20.
14 ageing: the temperature requirement during the ageing remains on below 20 ℃, free SO
2Remain on 50ppm.6 months ageing time.
15 times glue: clarify former wine with bentonite in conjunction with LBV1, make former wine reach the stable purpose of clarification.The bentonite addition is the 800g/ ton, the LBV150g/ ton.
16 filter: following glue is about 10 days, and it is as clear as crystal gradually that the wine body becomes, and is filtered in another jar with diatomite filter.
17 accent are converted: according to the requirement of finished product the apricotine of different batches is transferred and converted.
18 freezing treatment: 0.5 ℃ above freezing of treatment temp, freezing about 7 days.
19 clarification plates filter: the wine after freezing filters with the clarification plate, improves the stability of wine.
20 degerming plates filter: add in the flame filter press and remove intravital yeast of wine and bacterium.
21 stability tests: apricotine will be done cold stability, thermostability, oxidative stability, protein stability, biologically stable test before can, enters next process after all qualified.
22 Sterile Filtrations: the nylon membrane with 0.45u and 0.20u filters the purpose that wine liquid reaches degerming.
23 cans: use the low vacuum filling machine can, guarantee that wine and oxygen are isolated, avoid the oxidation of wine.
24 bottles of storages: the intact finished product of can keeps flat or puts upside down, and envrionment temperature is preferably in 18～20 ℃, and relative humidity is 70%～75%.
Beneficial effect:
1, adopts secondary to take off nuclear technique and improved utilization ratio of raw materials.
2, decompose pulp with the LallzymeHC polygalacturonase, can reduce the turbidity and the viscosity of pulp rapidly, fruit juice is clarified fast.
3, the apricotine of producing with the DV10 yeast fermentation, fruital, aroma are coordinated, and typicalness is outstanding.
4, clarify apricotine with bentonite in conjunction with LBV1, improved the protein stability of apricotine, reduced the browning reaction of bottled wine.
5, whole process of production does not have any thermal treatment process, has well kept the nutritive ingredient of raw material.
6, apricotine of the present invention adopts 100% original juice fermentation, and product wine degree is low, and pol is low, does not have the alcohol of interpolation, essence, pigment, and mouthfeel is good, and is nutritious, the long-term drinking body health benefits.
Four, concrete enforcement
1, raw material: purchase 20 tons of full ripe apricots.
2, select: reject mould decayed fruit, living Chinese olive.
3, clean: clean with tap water.
4, secondary cleaning: use deionized sterile water wash.
5, broken, making beating:, take off nuclear for the first time with the processing of pulling an oar after the plum fragmentation.
6, making beating, secondary take off nuclear: the band flesh fruit nuclear of deviating from after the making beating for the first time enters the second road hollander, carries out taking off the second time nuclear.
7, enzymolysis: pulp has 16.5 tons after the stoning, to wherein adding LallzymeHC polygalacturonase 330 grams.Normal temperature enzymolysis 24 hours.
8, clarification: pour out juice clearly, remove precipitation, clear juice has 15.2 tons.
9, composition adjustment: the original pol 125g/L of fruit juice, Titrable acid 6.5g/L (citric acid), acidity need not be adjusted, and 836 kilograms of sugarings are adjusted pol to 180g/L, can make the alcoholic strength of fermented wine reach 10% (V/V) like this.
10 the fermentation: about 18 ℃ of temperature controlled fermentations, measure density every day, at the 12nd day be density near 1.000 o'clock, stop the fermentation.Add sulfurous acid 3000ml, make free SO in the wine
2Amount be 45ppm.
11 pourings: the wine underfooting was heavy in the 15th day, the new wine that has just fermented was poured in another jar into 14.5 tons of the volumes of this stylish wine.
12 store: stored about one month, the wine body is clarified gradually, the heavy jar end, wine underfooting.
13 ageing: the wine after the storage carries out a pouring again, and the volume of wine is 14.2 tons at this moment.Every during this period two weeks is measured once free SO
2With the variation of volatile acid, the ageing time is 5～6 months, and temperature is controlled at about 20 ℃.
14 times glue: 11.36 kilograms of earlier that the first day is solvent bentonite add in the wine, beat to be circulated to mix, and 710 solvent gram LBV1 are added in the wine again, beat to be circulated to mix.
15 filter: following glue is wine body clear after 10 days, filters with diatomite filter.
16 accent are converted: according to the requirement of finished product the apricotine of different batches is transferred and converted.
17 freeze processing: 0.5 ℃ above freezing of treatment temp, freezing about 7 days.
18 clarification plates filter: the wine after freezing filters with the clarification plate, improves the stability of wine.
19 degerming plates filter: add in the flame filter press and remove intravital yeast of wine and bacterium.
20 stability tests: wine will be cooked cold stability, thermostability, oxidative stability, protein stability, biologically stable test before can, enters next process after all qualified.
21 Sterile Filtrations: the nylon membrane with 0.45u and 0.20u filters the purpose that wine liquid reaches degerming.
22 cans: use the low vacuum filling machine can, guarantee that wine and oxygen are isolated, avoid the oxidation of wine.
23 bottles of storages: the intact finished product of can keeps flat or puts upside down, and envrionment temperature is preferably in 18～20 ℃, and relative humidity is 70%～75%.
Claims (5)
1, the technology making step of full juice fermented apricotine is as follows: select materials, clean, broken, pull an oar, take off nuclear, enzymolysis, clarification, composition adjustment, add yeast, temperature controlled fermentation, pouring, storage, ageing, glue, filtration, accent are converted, freezing, clarification plate filtrations, filtrations of degerming plate, degerming membrane filtration, can, bottle are store down.
2, apricotine making method according to claim 1 is characterized in that: decompose pulp with the LallzymeHC polygalacturonase during enzymolysis, addition is a 20g/ ton pulp, 15 ℃ of hydrolysis temperatures, 24 hours time.
3, apricotine making method according to claim 1 is characterized in that: with DV10 yeast fermentation apricotine, addition is a 120g/ ton fruit juice.
4, apricotine making method according to claim 1 is characterized in that: 18～20 ℃ of leavening temperatures of control, carry out density measurement every day between yeast phase.
5, apricotine making method according to claim 1 is characterized in that: clarify former wine with bentonite, make former wine reach the stable purpose of clarification.The bentonite addition is the former wine of 1000g/ ton.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610016122 CN1958768A (en) | 2006-10-10 | 2006-10-10 | Method for preparing fermentative apricotine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610016122 CN1958768A (en) | 2006-10-10 | 2006-10-10 | Method for preparing fermentative apricotine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1958768A true CN1958768A (en) | 2007-05-09 |
Family
ID=38070624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610016122 Pending CN1958768A (en) | 2006-10-10 | 2006-10-10 | Method for preparing fermentative apricotine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1958768A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102382742A (en) * | 2011-11-25 | 2012-03-21 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN102399661A (en) * | 2011-11-25 | 2012-04-04 | 西安丰园果业科技有限公司 | Preparation method for plum health-care fruit wine |
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
| CN104830602A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Apricot brandy and preparation method thereof |
| CN110923093A (en) * | 2019-12-18 | 2020-03-27 | 贵州绿色山水农业科技发展有限公司 | Brewing method of dragon fruit wine |
-
2006
- 2006-10-10 CN CN 200610016122 patent/CN1958768A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102382742A (en) * | 2011-11-25 | 2012-03-21 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN102399661A (en) * | 2011-11-25 | 2012-04-04 | 西安丰园果业科技有限公司 | Preparation method for plum health-care fruit wine |
| CN102382742B (en) * | 2011-11-25 | 2015-03-11 | 西安丰园果业科技有限公司 | Preparation method of abricotine |
| CN102399661B (en) * | 2011-11-25 | 2015-12-16 | 西安丰园果业科技有限公司 | A kind of preparation method producing plum health fruit |
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103911257A (en) * | 2014-04-15 | 2014-07-09 | 张家口市花园果品产业有限责任公司 | Apricot fruit wine and preparation method thereof |
| CN103911257B (en) * | 2014-04-15 | 2015-12-02 | 李建军 | A kind of Armeniaca vulgaris fruit wine and preparation method thereof |
| CN104277949A (en) * | 2014-09-28 | 2015-01-14 | 天津多吉果酒工程技术有限公司 | Brewing process of health fruit wine |
| CN104830602A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Apricot brandy and preparation method thereof |
| CN110923093A (en) * | 2019-12-18 | 2020-03-27 | 贵州绿色山水农业科技发展有限公司 | Brewing method of dragon fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1958770A (en) | Method for preparing fermentative plum wine | |
| CN1958769A (en) | Method for preparing fermentative peach wine | |
| CN101899372B (en) | Production method of sugar orange fruit wine | |
| CN1699535A (en) | Process for making fermented south fruit pear wine | |
| CN1958768A (en) | Method for preparing fermentative apricotine | |
| CN1858175A (en) | Sweet white grape wine brewed with guirenxiang grape and its brewing process | |
| CN103060155A (en) | Brewing technique of blueberry wine | |
| CN101285024B (en) | Brewing process of red raspberry health wine and uses thereof | |
| CN1172851A (en) | Fruit wine contiuous production technology | |
| CN101560452A (en) | Processing technique of lichee brandy | |
| CN111269789A (en) | Formula and brewing method of honey wine | |
| CN101812392A (en) | Preparation method of calcic fruit ice wine | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN101041798A (en) | Fragrant pear fruit wine production technology | |
| CN1739405A (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN1733884A (en) | Acanthopanax root extra dry red wine and its preparation method | |
| CN100569934C (en) | Calcium fruit dry red wine complete processing | |
| CN1928052A (en) | Fresh Chinese data red wine and preparing process thereof | |
| CN111607472A (en) | Dry red wine and its production process | |
| CN1800336A (en) | Dry type or half-dry type fruit honey wine and its preparation method | |
| CN1180076C (en) | Yunnan olive fruit wine | |
| CN103103049A (en) | Mulberry brandy and process thereof | |
| CN1301325C (en) | Fruit vinegar and its fermentation method and use | |
| CN102373133A (en) | Formula and production technology of organic fig wine | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |