CN108795643A - A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology - Google Patents

Abstract

The invention belongs to fruit alcoholic drink mixed with fruit juice class processing technique fields, more particularly to a kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology, using the shaddock of fresh mature as raw material, the shaddock ferment wine that is mixed at the Spirit that ferment and shaddock pomace are fermented by shaddock fruit juice fermentation of clear juice.Main production includes：Select cleaning, pressure extracting juice, clarifying treatment, composition adjustment, probiotics fermention, alcoholic fermentation, Spirit preparation, enzyme stoste clarification, enzyme stoste ageing, Spirit ageing, mixing preparation and filling.Pass through grapefruit juice and the shaddock pomace of rationally fermenting so that shaddock resource is comprehensively utilized, and improves the added value of shaddock.The alcoholic strength of finished wine is 10.5%Vol ~ 21.5%Vol, and pol is the g/L of 10g/L ~ 14（With glucose meter）, total acid is the g/L of 5g/L ~ 6（With Acetometer）, sugar-free extract content is 25g/L ~ 29g/L.This wine pinkiness or glassy yellow, clarification is bright, and wine body is clearly fine and smooth, has fragrance, taste sweet and sour taste, the grapefruit flavors such as citrus, apple, honey, cheese strong.

Description

A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology

Technical field

The invention belongs to fruit alcoholic drink mixed with fruit juice class processing technique fields, and in particular to a kind of shaddock ferment alcoholic drink mixed with fruit juice and its production work Skill.

Background technology

Shaddock (Citrus grandisL.) also known as pomelo, fragrant goldenrain tree, grapefruit etc., it is Rutaceae Citrus evergreen fruit trees Fruit.Ripe shaddock fruit colour is gorgeous, and distinctive aroma, pulp is sparkling and crystal-clear tender and crisp, sweet faint scent, and nutritive value is high, contain there are many Nutritional ingredient necessary to health.Per in 100g shaddock fruits, edible portion 69%, protein accounts for 0.8g, dietary fiber 0.4g, moisture 89%, fatty 0.2g, ash content 0.5g, energy 41kcal.Mineral element type and content difference in shaddock fruit For K 409.1mmol/Kg, P 227.1 mmol/Kg, Ca 139.7 mmol/Kg, Mg 49.4 mmol/Kg, Fe 1.13 0.064 mmol/Kg of mmol/Kg, Cu 0.23 mmol/Kg, Zn 0.076 mmol/Kg, Mn.Contain someone in shaddock fruit 8 kinds of amino acid necessary to body, in addition proline, asparatate and arginic content are most.It is tieed up in vitamin in shaddock The content highest of raw element C, 120mg/100g can be up in some kinds.Shaddock has anti-inflammatory, antibacterial, spasmolysis, stomach invigorating, benefit Blood, anti-hypertension, hypoglycemic, reducing blood lipid and other effects.《Compendium of Materia Medica》In point out, " shaddock, function help digestion, and relieving alcoholism is gone in stomach Bad odor, long hair taste is dry, and it is light that treatment pregnant woman does not think food mouth ", clearly《This is through meeting original》Record " shaddock acid is cold, Pi Ganxin is nontoxic, shaddock can relieve the effect of alcohol, Skin can gasify down phlegm, and lower gas is especially prompt ".

Shaddock yield is high, and distribution is wide.Currently, shaddock is mainly based on fresh food, with being continuously increased for yield, sale is asked Topic has obviously restricted the further expansion development of shaddock industry.Shaddock fruit juice, jam, can, fruit vinegar, preserved fruit, preserved fruit and fruit wine The appearance of equal converted products alleviates the resource utilization issue of shaddock to a certain extent, but there are with low content of technology, personalizations Prominent unobvious, the defect that industry development lacks of staying power.Shaddock fruit juice fermentation of clear juice is fabricated to ferment, on the one hand can be avoided Shaddock whole-fruit bitter flavor after occurring after fermenting in fact, it contains abundant bioactive ingredients to another aspect, is more easy to be absorbed by the body. And Spirit, which is made, in shaddock pomace after alcoholic fermentation to improve the added value of shaddock to avoid the waste of shaddock resource. By innovation and reinforcement process, by the fermented distilled distillation obtained of shaddock ferment made from shaddock fruit juice fermentation and shaddock pomace Wine mixing preparation make shaddock ferment wine, audient is vast, can meet simultaneously teenager to person in middle and old age's all ages and classes layer crowd Hobby and demand, achieve the effect that pleasant mental and body, beautifying face and moistering lotion and nourishing and fit keeping function have both.Exploitation shaddock ferment alcoholic drink mixed with fruit juice not only may be used To realize the large-scale comprehensive processing and utilization of shaddock, the practical utility value of shaddock is improved, pushes shaddock industrialized development paces, Thinking can also be provided for other fruit industry developments.

Invention content

Technical problem to be solved by the invention is to provide a kind of style is graceful and the shaddock ferment alcoholic drink mixed with fruit juice of unique flavor and Its production method.

In order to solve the above technical problems, the present invention adopts the following technical scheme that：

A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology, which is characterized in that the alcoholic strength of finished wine is 10.5%Vol ~ 21.5% Vol, pol are the g/L of 10g/L ~ 14（With glucose meter）, total acid is the g/L of 5g/L ~ 6（With Acetometer）, sugar-free extract content For 25g/L ~ 29g/L.This wine pinkiness or glassy yellow, clarification is bright, and wine body is clearly fine and smooth, has citrus, apple, bee The fragrance such as honey, cheese, taste sweet and sour taste, grapefruit flavor are strong.The specific production method step of the shaddock ferment alcoholic drink mixed with fruit juice For：

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, as pale red or orange-yellow is preferred using pulp；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp.It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：20 ~ 40mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；30 are added into shaddock pomace ~ 50mg/L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 5.0 ~ 6.0；The sugar content for adjusting shaddock pomace is 200 ~ 250g/ Kg, acid content are 5.5 ~ 6.5 g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into grapefruit juice Enter biodiasmin, additive amount is 30 ~ 50mg/L, and adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Water-bath in expand culture 20 ~ 25min；It importing in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 15 ~ 20 DEG C, Main fermentation is carried out after 24 ~ 48h, temperature is controlled at 12 ~ 15 DEG C, carries out an open cycle every 12 ~ 16h, fermentation period is 15 ~ 20 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount is 150 ~ 200mg/L, and adding method is：First with after 10 times of shaddock fruit juice and saccharomyces cerevisiae mixing 25 ~ 30min is activated in 37 DEG C of water-bath, is imported into shaddock pomace fermentation tank, logical aerobe fermentation is carried out, and temperature is controlled 18 ~ 20 DEG C, carry out main fermentation afterwards for 24 hours, anaerobic fermentation, at 15 ~ 20 DEG C, the alcoholic fermentation period controlled at 15 ~ 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 ~ 10 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 ~ 18 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2 ~ 3:1 Ratio is mixed to get to shaddock ferment wine；

（12）It will（11）The shaddock ferment wine of middle system carries out canned.

Specifically, the step（2）In flexible squeezing to be crushed device therefor be Atmosphere Presser.

Specifically, the shaddock enzyme stoste, it is characterised in that：Step（5）The alcohol of the shaddock enzyme stoste of gained Spend≤0.5% Vol, pH 3.2 ~ 3.8, the total acid g/L of 8 g/L ~ 12, vitamin（B1,B2,B6,B12）8 ~ 12mg/kg of content.

Specifically, the step（5）The lactic acid bacteria being related to is：Lactobacillus plantarum.

Specifically, the step（6）The saccharomyces cerevisiae being related to is：In BV818, EC1118, X16, CERVISIAE (AC) It is a kind of.

Specifically, the step（7）The equipment used in distillation procedure being related to is Xia Langte distillating vessels.

Specifically, the shaddock Spirit, it is characterised in that：Step（8）The alcoholic strength 42 of the shaddock enzyme stoste of gained ~ 65% Vol, the g/L of methanol content≤1.8, cyanide content（In terms of HCN）≤8.0mg/L.

The commercially available acquisition of raw material in the present invention.

Due to the implementation of above technical scheme, the present invention has the following advantages that compared with prior art：

Shaddock ferment alcoholic drink mixed with fruit juice, will be by innovation and reinforcement process, by shaddock fruit juice fermentation using the shaddock of fresh mature as raw material Shaddock ferment obtained makes shaddock ferment wine with the fermented distilled Spirit mixing preparation obtained of shaddock pomace, avoids shaddock complete Bitter flavor, Spirit is made to avoid the wave of shaddock resource by shaddock pomace after alcoholic fermentation after occurring after fruit fermentation Take, while improving the quality of shaddock ferment wine, also improves the added value of shaddock.This wine pinkiness or glassy yellow, it is clear Clear bright, wine body is clearly fine and smooth, has fragrance, taste sweet and sour taste, the grapefruit flavors such as citrus, apple, honey, cheese strong.

Bioactive ingredients in ferment include enzyme, probiotics etc., can influence the organized enzyme in body, from cell level Adjust the vital movement of body.And Spirit has pleasant appearance and abundant fragrance.By shaddock ferment and shaddock Spirit It is combined obtained shaddock ferment wine so that this converted products of shaddock can either play the effect of pleasant mental and body, beautifying face and moistering lotion, Nourishing and fit keeping function can be played again, can expand the audient face of shaddock converted products, while meeting teenager to person in middle and old age's not the same year The hobby and demand of the crowd of age layer.

Specific implementation mode

Use fresh shaddock for raw material, all dispensings are commercially available.

Production method is as follows：

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, as pale red or orange-yellow is preferred using pulp；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp.It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：20 ~ 40mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；30 are added into shaddock pomace ~ 50mg/L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 5.0 ~ 6.0；The sugar content for adjusting shaddock pomace is 200 ~ 250g/ Kg, acid content are 5.5 ~ 6.5 g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into grapefruit juice Enter biodiasmin, additive amount is 30 ~ 50mg/L, and adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Water-bath in expand culture 20 ~ 25min；It importing in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 15 ~ 20 DEG C, Main fermentation is carried out after 24 ~ 48h, temperature is controlled at 12 ~ 15 DEG C, carries out an open cycle every 12 ~ 16h, fermentation period is 15 ~ 20 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount is 150 ~ 200mg/L, and adding method is：First with after 10 times of shaddock fruit juice and saccharomyces cerevisiae mixing 25 ~ 30min is activated in 37 DEG C of water-bath, is imported into shaddock pomace fermentation tank, logical aerobe fermentation is carried out, and temperature is controlled 18 ~ 20 DEG C, carry out main fermentation afterwards for 24 hours, anaerobic fermentation, at 15 ~ 20 DEG C, the alcoholic fermentation period controlled at 15 ~ 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 ~ 10 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 ~ 18 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2 ~ 3:1 Ratio is mixed to get to shaddock ferment wine；

（12）It will（11）The shaddock ferment wine of middle system carries out canned.

With reference to specific embodiment, the present invention will be further described in detail, but is not limited to these embodiments.

Embodiment 1

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, and pulp is pale red；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp.It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：20mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；40mg/ is added into shaddock pomace L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 5.0；The sugar content for adjusting shaddock pomace is 220g/Kg, containing acid Amount is 5.5g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into grapefruit juice Enter biodiasmin, additive amount 30mg/L, adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Expand culture 20min in water-bath；It imports in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 15 DEG C, laggard for 24 hours Row main fermentation, temperature are controlled at 12 DEG C, carry out an open cycle every 12h, fermentation period is 20 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount 150mg/L, adding method is：First with 10 times of shaddock fruit juice with after saccharomyces cerevisiae mixing in 37 DEG C water-bath in activate 25min, imported into shaddock pomace fermentation tank, carry out logical aerobe fermentation, temperature is controlled at 18 DEG C, for 24 hours After carry out main fermentation, anaerobic fermentation, at 15 DEG C, the alcoholic fermentation period controlled at 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2:1 ratio Example is mixed to get to shaddock ferment wine；

(12) filling finished product：The shaddock ferment alcoholic drink mixed with fruit juice of clarified mistake enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, disinfection, gland, computerized print (date of manufacture), bottle outlet are examined, labeling, case, finished product.

The indices of the shaddock ferment alcoholic drink mixed with fruit juice of the present embodiment are：

Organoleptic indicator

Color and luster：Pink, clarification are bright；Fragrance：Fragrance is graceful, has the fragrance such as camomile, citrus, green apple, honey；Taste： Sweet and sour taste；Wine body：It is salubrious fine and smooth；Style：Grapefruit flavor is strong.

Physical and chemical index

At 20 DEG C, the alcoholic strength of shaddock enzyme stoste is 0.40% Vol, pH 3.28,8.12 g/L of total acid, vitamin（B1, B2,B6,B12）Content 11.78mg/kg.

At 20 DEG C, 63% Vol of alcoholic strength of shaddock Spirit, 0.4 g/L of methanol content, cyanide content（With HCN Meter）3.0mg/L.

At 20 DEG C, the alcoholic strength of shaddock ferment alcoholic drink mixed with fruit juice is 21% Vol, and pol is 12 g/L（With glucose meter）, total acid For 6 g/L（With Acetometer）, sugar-free extract content is 27g/L.

Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.

Sanitary index：It is executed by GB/2757.

Embodiment 2

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, and pulp is orange-yellow；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp.It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：30mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；30mg/ is added into shaddock pomace L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 5.5；The sugar content for adjusting shaddock pomace is 230g/Kg, containing acid Amount is 5.8g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into grapefruit juice Enter biodiasmin, additive amount 40mg/L, adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Expand culture 25min in water-bath；It imports in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 18 DEG C, laggard for 24 hours Row main fermentation, temperature are controlled at 15 DEG C, carry out an open cycle every 14h, fermentation period is 16 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount 180mg/L, adding method is：First with 10 times of shaddock fruit juice with after saccharomyces cerevisiae mixing in 37 DEG C water-bath in activate 28min, imported into shaddock pomace fermentation tank, carry out logical aerobe fermentation, temperature is controlled at 20 DEG C, for 24 hours After carry out main fermentation, anaerobic fermentation, at 20 DEG C, the alcoholic fermentation period controlled at 18 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 8 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 10 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 3:1 ratio Example is mixed to get to shaddock ferment wine；

(12) filling finished product：The shaddock ferment alcoholic drink mixed with fruit juice of clarified mistake enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, disinfection, gland, computerized print (date of manufacture), bottle outlet are examined, labeling, case, finished product.

The indices of the shaddock ferment alcoholic drink mixed with fruit juice of the present embodiment are：

Organoleptic indicator

Color and luster：Glassy yellow, clarification are bright；Fragrance：Fragrance is graceful, has the fragrance such as Sedmikrasky, citrus, apple, pears, honey；Mouthful Taste：Sweet and sour taste；Wine body：It is salubrious fine and smooth；Style：Grapefruit flavor is strong.

Physical and chemical index

At 20 DEG C, the alcoholic strength of shaddock enzyme stoste is 0.33% Vol, pH 3.45,8.56 g/L of total acid, vitamin（B1, B2,B6,B12）Content 10.62mg/kg.

At 20 DEG C, 60% Vol of alcoholic strength of shaddock Spirit, 0.5 g/L of methanol content, cyanide content（With HCN Meter）4.0mg/L.

At 20 DEG C, the alcoholic strength of shaddock ferment alcoholic drink mixed with fruit juice is 15% Vol, and pol is 14 g/L（With glucose meter）, total acid For 5.4 g/L（With Acetometer）, sugar-free extract content is 26.3g/L.

Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.

Sanitary index：It is executed by GB/2757.

Embodiment 3

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, and pulp is pale red；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp.It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：40mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；50mg/ is added into shaddock pomace L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 6.0；The sugar content for adjusting shaddock pomace is 250g/Kg, containing acid Amount is 6.2 g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into grapefruit juice Enter biodiasmin, additive amount 30mg/L, adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Expand culture 22min in water-bath；It imports in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 20 DEG C, and 48h is laggard Row main fermentation, temperature are controlled at 12 DEG C, carry out an open cycle every 12h, fermentation period is 18 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment.Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount 200mg/L, adding method is：First with 10 times of shaddock fruit juice with after saccharomyces cerevisiae mixing in 37 DEG C water-bath in activate 30min, imported into shaddock pomace fermentation tank, carry out logical aerobe fermentation, temperature is controlled at 19 DEG C, for 24 hours After carry out main fermentation, anaerobic fermentation, at 15 DEG C, the alcoholic fermentation period controlled at 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 ~ 10 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 ~ 18 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2:1 ratio Example is mixed to get to shaddock ferment wine；

(12) filling finished product：The shaddock ferment alcoholic drink mixed with fruit juice of clarified mistake enters high-order bucket, is transferred to filling pipeline, wash bottle, shower, drip Dry, lamp inspection, filling bottle, disinfection, gland, computerized print (date of manufacture), bottle outlet are examined, labeling, case, finished product.

The indices of the shaddock ferment alcoholic drink mixed with fruit juice of the present embodiment are：

Organoleptic indicator

Color and luster：Pink, clarification are bright；Fragrance：Fragrance is graceful, has the fragrance such as edelweiss, citrus, green apple, honey；Mouthful Taste：Sweet and sour taste；Wine body：It is salubrious fine and smooth；Style：Grapefruit flavor is strong.

Physical and chemical index

At 20 DEG C, the alcoholic strength of shaddock enzyme stoste is 0.42% Vol, pH 3.11,8.02 g/L of total acid, vitamin（B1, B2,B6,B12）Content 11.66mg/kg.

At 20 DEG C, 58% Vol of alcoholic strength of shaddock Spirit, 0.3 g/L of methanol content, cyanide content（With HCN Meter）3.3mg/L.

At 20 DEG C, the alcoholic strength of shaddock ferment alcoholic drink mixed with fruit juice is 19.33% Vol, and pol is 13 g/L（With glucose meter）, always Acid is 5.8 g/L（With Acetometer）, sugar-free extract content is 27g/L.

Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.

Sanitary index：It is executed by GB/2757.

The present invention is described in detail above, its object is to allow the personage for being familiar with this field technology that can understand this The content of invention is simultaneously implemented, and it is not intended to limit the scope of the present invention, all Spirit Essence institutes according to the present invention The equivalent change or modification of work should all cover within the scope of the present invention.

Claims (8)

1. a kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology, which is characterized in that the alcoholic strength of finished wine is 10.5%Vol ~ 21.5% Vol, pol are the g/L of 10g/L ~ 14（With glucose meter）, total acid is the g/L of 5g/L ~ 6（With Acetometer）, sugar-free extract content For 25g/L ~ 29g/L；This wine pinkiness or glassy yellow, clarification is bright, and wine body is clearly fine and smooth, has citrus, apple, bee The fragrance such as honey, cheese, taste sweet and sour taste, grapefruit flavor are strong；The specific production method step of the shaddock ferment alcoholic drink mixed with fruit juice For：

（1）Select cleaning：Ripe shaddock is selected, shaddock is cleaned up with circulating water, waits for its surface naturally dry, the shaddock Son is commercially available shatian pomelo, as pale red or orange-yellow is preferred using pulp；

（2）Press extracting juice：Shaddock is removed the peel, channels and collaterals are removed, collects pulp；It is broken using flexibility squeezing, it collects obtain shaddock respectively Sub- juice and shaddock pomace；

（3）Clarifying treatment：20 ~ 40mg/L pectases are added into grapefruit juice, and grapefruit juice is clarified；30 are added into shaddock pomace ~ 50mg/L pectases improve the crushing juice rate of shaddock pomace；

（4）Composition adjustment：The pH value for adjusting grapefruit juice is controlled 5.0 ~ 6.0；The sugar content for adjusting shaddock pomace is 200 ~ 250g/ Kg, acid content are 5.5 ~ 6.5 g/L；

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment；Add into grapefruit juice Enter biodiasmin, additive amount is 30 ~ 50mg/L, and adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Water-bath in expand culture 20 ~ 25min；It importing in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 15 ~ 20 DEG C, Main fermentation is carried out after 24 ~ 48h, temperature is controlled at 12 ~ 15 DEG C, carries out an open cycle every 12 ~ 16h, fermentation period is 15 ~ 20 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment；Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount is 150 ~ 200mg/L, and adding method is：First with after 10 times of shaddock fruit juice and saccharomyces cerevisiae mixing 25 ~ 30min is activated in 37 DEG C of water-bath, is imported into shaddock pomace fermentation tank, logical aerobe fermentation is carried out, and temperature is controlled 18 ~ 20 DEG C, carry out main fermentation afterwards for 24 hours, anaerobic fermentation, at 15 ~ 20 DEG C, the alcoholic fermentation period controlled at 15 ~ 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 ~ 10 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 ~ 18 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2 ~ 3:1 Ratio is mixed to get to shaddock ferment wine；

（12）It will（11）The shaddock ferment wine of middle system carries out canned.

2. step according to claim 1（2）In flexible squeezing to be crushed device therefor be Atmosphere Presser.

3. shaddock enzyme stoste according to claim 1, it is characterised in that：Step（5）The shaddock enzyme stoste of gained Alcoholic strength≤0.5% Vol, pH 3.2 ~ 3.8, the total acid g/L of 8 g/L ~ 12, vitamin（B1,B2,B6,B12）8 ~ 12mg/ of content kg。

4. step according to claim 1（5）The lactic acid bacteria being related to is：Lactobacillus plantarum.

5. step according to claim 1（6）The saccharomyces cerevisiae being related to is：BV818,EC1118,X16,CERVISIAE(AC) In one kind.

6. step according to claim 1（7）The equipment used in distillation procedure being related to is Xia Langte distillating vessels.

7. shaddock Spirit according to claim 1, it is characterised in that：Step（8）The wine of the shaddock enzyme stoste of gained 42 ~ 65% Vol of precision, the g/L of methanol content≤1.8, cyanide content（In terms of HCN）≤8.0mg/L.

8. a kind of according to claim 1, production technology of shaddock ferment wine, it is characterised in that：It includes carrying out successively Following steps：

（5）Probiotics fermention：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment；Add into grapefruit juice Enter biodiasmin, additive amount is 30 ~ 50mg/L, and adding method is：First with after 5 times of lactic acid bacterias and shaddock fruit juice mixing in 30 DEG C Water-bath in expand culture 20 ~ 25min；It importing in grapefruit juice fermentation tank, carries out logical aerobe fermentation, temperature is controlled at 15 ~ 20 DEG C, Main fermentation is carried out after 24 ~ 48h, temperature is controlled at 12 ~ 15 DEG C, carries out an open cycle every 12 ~ 16h, fermentation period is 15 ~ 20 days；

（6）Alcoholic fermentation：It will（4）In grapefruit juice heated at 95 DEG C 1 min carry out sterilization treatment；Add into shaddock pomace Enter saccharomyces cerevisiae, additive amount is 150 ~ 200mg/L, and adding method is：First with after 10 times of shaddock fruit juice and saccharomyces cerevisiae mixing 25 ~ 30min is activated in 37 DEG C of water-bath, is imported into shaddock pomace fermentation tank, logical aerobe fermentation is carried out, and temperature is controlled 18 ~ 20 DEG C, carry out main fermentation afterwards for 24 hours, anaerobic fermentation, at 15 ~ 20 DEG C, the alcoholic fermentation period controlled at 15 ~ 28 days for temperature control；

（7）It is prepared by Spirit：It will（6）The middle shaddock pomace fermentate to have fermented is added in distiller, uses natural gas as heat Source is heated, and distillation for the first time obtains shaddock distillation to wine, second distillation to 65% Vol of alcoholic strength is cut when 20% Vol of alcoholic strength Wine；

（8）Enzyme stoste is clarified：It will（5）In obtained shaddock enzyme stoste stood at 4 DEG C and filter nature clarifying treatment afterwards for 24 hours；

（9）Enzyme stoste ageing：It will（8）In obtained clear shaddock enzyme stoste ageing in 4 ~ 10 DEG C of ventilation workshop, Time is 6 ~ 10 months；

（10）Spirit ageing：It will（7）In obtained shaddock Spirit carried out in 6 ~ 12 DEG C of ventilation wine cellar oak barrel or Oak chip ageing, time are 6 ~ 18 months；

（11）Mixing preparation：It will（9）In obtained shaddock enzyme stoste with（10）In obtained shaddock Spirit according to 2 ~ 3:1 Ratio is mixed to get to shaddock ferment wine.