CN1958768A - Preparation method of fermented apricot wine - Google Patents
Preparation method of fermented apricot wine 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
- wine
- apricotine
- apricot
- clarification
- pulp
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- 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.)
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- 244000018633 Prunus armeniaca Species 0.000 title abstract description 13
- 235000009827 Prunus armeniaca Nutrition 0.000 title abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 7
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 7
- 239000000440 bentonite Substances 0.000 claims abstract description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims abstract 2
- 238000005352 clarification Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000001739 density measurement Methods 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000004140 cleaning Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 238000012360 testing method Methods 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 3
- 230000007159 enucleation Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000004575 stone Substances 0.000 description 8
- 238000010009 beating Methods 0.000 description 4
- 244000012254 Canarium album Species 0.000 description 3
- 235000009103 Canarium album Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000013467 fragmentation Methods 0.000 description 3
- 238000006062 fragmentation reaction Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 238000011146 sterile filtration Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 125000004051 hexyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a process for preparing 100 percent of raw juice fermented wine by apricot. The preparation method comprises the following steps: selecting materials, cleaning, selecting, cleaning for the second time, crushing, stoning for the second time, enzymolysis, clarifying, component adjusting, fermenting, pouring wine, aging, adding glue, filtering, blending wine, freezing, filtering, testing stability, sterilizing, filtering, filling, obtaining finished products, and storing in bottles. The juice yield of the raw materials is effectively improved by adopting a secondary enucleation technology and an enzymolysis process; the LallzymeHC pectinase is used for decomposing fruit pulp, so that the aim of quickly clarifying the fruit juice is fulfilled; the apricot wine is clarified by combining bentonite with LBV1, so that the protein stability of the apricot wine is improved; the browning reaction of the bottled wine is reduced.
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 | Preparation method of fermented apricot wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610016122 CN1958768A (en) | 2006-10-10 | 2006-10-10 | Preparation method of fermented apricot wine |
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 | Preparation method of fermented apricot wine |
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| Country | Link |
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| 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 |
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