CN1047793C - Process for freshness-retaining filling heavy wine - Google Patents

Abstract

The present invention relates to a producing process for freshness retaining filling heavy wine. The present invention aims to thoroughly solve the problems of the freshness preservation and the quality preservation of the heavy wine so that the heavy wine is produced in a large-scale industrialization mode. The present invention has the main characteristic that the heavy wine is prepared byyhr traditional technological process. The heavy wine is heated and sterilized before being bottled, and then, the heavy wine is filled into a sterilized bottle. The finished product of a freshness retaining heavy wine is prepared after the heavy wine is tested to be qualified. The present invention has the advantages that the shelf life is more than one year, and the present invention is convenient for commercial production and meets market requirements. The present invention establishes basis for popularizing the rarity, namely heavy wine in wine products of China to the world.

Description

The fresh-keeping can production technique of thick wine

The present invention relates to a kind of drinks sterilization, sterilization, preservation technique, refer to ultralow density wine especially---the fresh-keeping can production technique of thick wine.

In background technology, owing to contain organic components such as multiple amino acids, starch, carbohydrate in the thick wine, so it is completely different with the antistaling process of other drinks, this is that ethanol concn is also high because the wine degree of other drinks is higher, in fresh-keeping and the technological process of guaranteeing the quality, require very not tight to sterilization, and the wine degree of thick wine has only 4～8V/V, and thick wine mainly is sterilization on fresh-keeping and the problem of guaranteeing the quality.The thick liquor method for making of Xiao Shouing still carries out with the ancient production technique of tradition, thereby can not be used for suitability for industrialized production in the market, can only be with workshop form production few products in local limited range, and produced the same day, and sold the same day, fresh keeping time only 2～3 days.Many for many years people study thick bottle dress production technique, and problem still fails thoroughly to solve but the sterilization fresh-keeping of thick wine is guaranteed the quality.State's Gazette of Patent for Invention discloses a kind of " the anti-precipitation of thick wine, anticorrosion bottling production technique " patent application in 17 days Mays in 1989, and publication number is CN1032955A.Be characterized in: the thick wine that leads to traditional technology fermentation, after filtration, milling treatment of colloid, make the thick wine of work in-process, the thick wine of these work in-process is sneaked into sludge proof chemistry thickening material through stirring, again through homogenization treatment, pack in the beverage bottle, sterilize through routine then, promptly the sterilising temp in bottling back finished product is 70～100 ℃, and the time is 20～50 minutes, and last naturally cooling or spray are cooled to room temperature, finished product, its weak point: because the sterilization of heating after its invention employing bottling, its sterilising temp and sterilization time are difficult to grasp, so sterilization is not thorough, are difficult to the purpose that reaches fresh-keeping.Moreover sterilization is subjected to the restriction of the restriction of the technological process of production, particularly time, reaches more than 20 minute, and mechanization degree is not high, is difficult for suitability for industrialized production.So still thoroughly do not solve the fresh-keeping problem of guaranteeing the quality of traditional thick wine.

The objective of the invention is the problem that exists in the above-mentioned background technology, develop " the fresh-keeping can production technique of thick wine ", thoroughly solve the fresh-keeping of thick wine and the problem of guaranteeing the quality, and can carry out the production of heavy industrialization, and making the ancient traditional ultralow density wine of China---thick wine obtains maximum exploitation and extensively utilizes.

Technical solution of the present invention is as follows:

Comprising the thick wine of brewing into traditional technology method fermentation, be characterized in, on filling production lines, to the thick wine heating of the brew sterilization that carries out disinfection, then aseptic thick wine is packed in the aseptic bottle, is fresh-keeping thick wine finished product through after the assay was approved.

Technical solution of the present invention also comprises:

On filling production lines, the thick wine that brew is good is heated to 80 ℃～100 ℃, and controlled temperature is incubated 5～10 minutes in 80 ℃～95 ℃ scopes, and hot filling and seals in aseptic bottle, as high-temperature sterilization hot filling production technique.

On filling production lines, the thick wine that brew is good is heated to 95 ℃, is incubated 0.5～1 minute, is cooled to rapidly below 60 ℃, and can and is sealed in aseptic bottle, as flash pasteurization cold filling production technique.

Accompanying drawing of the present invention is a technological process of production block diagram.

Following adjoint is described in further detail, method is (one): make with the traditional technology method and make good thick wine, with type of heating to 80 ℃～100 ℃ of temperature, controlled temperature is incubated 5 minutes～10 minutes between 80 ℃～95 ℃, the thick wine with high-temperature sterilization is filled to airtight sealing in the sterile bottles (comprising vial or Plastic Bottle) with mechanize then, after the assay was approved at last, vanning is finished product, and this technology promptly is high-temperature sterilization hot filling technology, and the storing and fresh-keeping phase can reach more than 1 year.The above-mentioned thick wine heat-sterilization sterilization that will brew into before bottled is one of the technology of the present invention characteristics.Method among the figure (two) is: the traditional technology method is made the thick wine of brewageing, with type of heating to 95 ℃ of temperature, be incubated 30 seconds to 1 minute, be cooled to below 60 ℃ more rapidly, offset poison bottle (comprising vial, Plastic Bottle) with filling and sealing machinery then and carry out the can sealing, through the check vanning, be finished product.Behind the above-mentioned thick wine heat tracing that will brew into before bottle is irritated, adopting flash pasteurization to cool off the back can fast, is two of characteristics of the present invention.

Advantage of the present invention and effect are as follows:

1, owing to carries out thick wine high-temperature sterilization, sterilization before adopting bottling, so reached matter after the thick wine can Amount storage life 1 year the above object has solved in the background technology, the thick wine of selling on the market is difficult to preserve, Be difficult to fresh-keeping problem, also overcome in the background technology, bottled front thick wine temperature can only be controlled at 40～60 ℃ In, can not carry out high temperature sterilization, sterilization, can only after bottling, carry out the prejudice of conventional sterilization.

2, owing to adopt bottled front thick wine high-temperature sterilization to brewing into, produce so simplified thick wine sterilization Technology has reduced cost of manufacture, produces the thick wine dipper of sterilization for science and has supplied a new road. Overcome the background skill The conventional sterilization of the rear Pasteur of bottling causes bottle easily cracked in the art, and temperature is wayward, and the time is difficult to grasp, more Be difficult for the problem to suitability for industrialized production.

3, just for above-mentioned reasons, the invention solves the problem of the bright suitability for industrialized production of thick bartender, through trial-production On probation, every sanitary index reaches domestic index request, and thick wine freshness date reached more than 1 year, made bottled Thick wine enters every household, can long term storage never degenerate, with using with drink the convenient utmost point. Simultaneously because energy Enough carry out the fresh-keeping thick wine of industrialized production, institute thinks that bottling, preservation, transportation, sale, use laid The market competitiveness has been improved on good basis.

Claims (2)

1, the fresh-keeping can production technique of thick wine, comprise the thick wine of brewing into the fermentation of traditional technology method, it is characterized in that: on filling production lines, thick wine to brew heats the sterilization that carries out disinfection, the thick wine that brew is good is heated to 80 ℃～100 ℃, controlled temperature is incubated 5～10 minutes in 80 ℃～95 ℃ scopes, hot filling is fresh-keeping thick wine finished product through after the assay was approved in aseptic bottle.

2, the fresh-keeping can production technique of thick wine is characterized in that: on filling production lines, the thick wine that brew is good is heated to 95 ℃, be incubated 0.5～1 minute, be cooled to rapidly below 60 ℃, can is in aseptic bottle, and seal, be fresh-keeping thick wine finished product through after the assay was approved.