CN102140402B - Method for preparing hawthorn wine - Google Patents
Method for preparing hawthorn wine Download PDFInfo
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- CN102140402B CN102140402B CN 201010623567 CN201010623567A CN102140402B CN 102140402 B CN102140402 B CN 102140402B CN 201010623567 CN201010623567 CN 201010623567 CN 201010623567 A CN201010623567 A CN 201010623567A CN 102140402 B CN102140402 B CN 102140402B
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Abstract
The invention provides a method for preparing hawthorn wine. The preparation method comprises the following steps of: (1) filtering hawthorn extract with 25 to 40 percent (volume/volume) aqueous solution of ethanol, and adding wine dry yeast into the filtrate to perform fermentation; and (2) heating the fermentation solution to the temperature of between 50 and 76 DEG C, and keeping the temperature for 10 minutes to 2 hours. The hawthorn wine fermented and aged by using the preparation method basically avoids flocculent sediment, only a little amount of granular sediment is generated, and the defect that the traditional process for producing the hawthorn wine cannot avoid generating the flocculent sediment is overcome. Compared with the traditional preparation process, the method has the advantages that: when the hawthorn juice is fermented into dry wine lower than 4 grams per liter sugar, the third-party expert group evaluation (blind taste comparison) results in the industry show that the hawthorn wine prepared by the method is softer and more exquisite in mouthfeel compared with the hawthorn wine fermented by the traditional process.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, be specifically related to a kind of preparation method of Hawthorn Fruit Wine.
Background technology
The Hawthorn Resources of China is abundant, makes Hawthorn Fruit Wine and is the hawthorn deep processing, fully promotes the effective way of its value.Traditional Hawthorn Fruit Wine manufacturing process comprises two kinds: one, hawthorn cleaned fragmentation after, with the alcohol lixiviate, again through freezing lower glue, filtration, can behind the adjusting component; Its two, add water after hawthorn cleaned fragmentation, the adjusting component secondary fermentation is again through freezing lower glue, filtration, can after the ageing.The Hawthorn Fruit Wine of traditional preparation technology's preparation produces a large amount of flocks problems easily, and its quality is also unstable, has affected mouthfeel and the outward appearance of Hawthorn Fruit Wine, and its aging time is long, has increased production cost.
Summary of the invention
Therefore, the purpose of this invention is to provide a kind of preparation method of Hawthorn Fruit Wine, this preparation method utilizes fresh hawthorn to be raw material, and the few and aging time of the Hawthorn Fruit Wine flocculent precipitate that makes is short, and mouthfeel and outward appearance all improve.
Be used for realizing that the technical scheme of above-mentioned purpose is as follows:
A kind of preparation method of Hawthorn Fruit Wine, this preparation method may further comprise the steps:
(1) 25～40% (volume/volume) aqueous ethanolic solution extractive substance of hawthorn is filtered, adding the grape wine dry yeast in the filtrate ferments;
(2) heating fermented liquid to 50～76 ℃ kept 10 minutes to 2 hours.
In above-mentioned preparation method, preferably, extractive substance makes to add the immersion of 25～40% (volume/volume) aqueous ethanolic solution in the Fructus Crataegi of squeezing and boiling.Preferably, the temperature of fermentation is 18～32 ℃.Traditional Hawthorn Fruit Wine zymotechnique generally is that the former fruit of hawthorn is directly soaked, and then directly adjusting component ferments, and does not also have heat treated process after the fermentation ends.Preparation method of the present invention extracts the content that mainly can utilize in the hawthorn by the method for soaking, then be not with former fruit to ferment, this just easily causes the material of precipitation to carry out first separating treatment part in the hawthorn, and this is non-existent in the traditional technology.In addition, added the thermal treatment link after secondary fermentation finishes, this process mainly is to remove at the material that adds easy generation precipitation under the thermal conditions for those.And traditional impurity removal process adopts grape wine preparation technology's impurity removing technology fully, lacks the specific aim to hawthorn.And long-term simple lixiviate meeting enters in the Hawthorn Fruit Wine composition of a large amount of bad mouthfeels, so that mouthfeel is not easy control.In addition, traditional fermentation broth viscosity with the pulp zymotechnique is large, and fermenting speed is also slow, also causes easily for a long time the pollution of miscellaneous bacteria in the fermenting process.
In above-mentioned preparation method, preferably, process through prozyme before the filtrate fermentation.More preferably, process and filter through prozyme before the filtrate fermentation.Preferred prozyme is proteolytic enzyme, amylase, cellulase and lipase.Preferred enzyme treatment temp is 25～65 ℃, and the time is 8～12 hours.Above-mentioned processing is so that filtrate is in clear state, greatly reduce liquid viscosity, so that yeast aerobic and anaerobic metabolism speed during the fermentation increases, fermenting speed is accelerated, and owing to there is not long-time lixiviate to pulp, so that be unfavorable in the pulp that the material of mouthfeel is not dissolved in the wine liquid in a large number, so that the mouthfeel after the fermentation ends is better than traditional technology far away.
Above-mentioned preparation method also comprises heat treated fermented liquid is carried out freezing lower glue.Preferably, with the filtering fermentation liquor behind the freezing lower glue.Adopt the preliminary filtering and impurity removing in early stage and twice filtering and impurity removing in later stage, guaranteed that further the easy sedimentable matter in the hawthorn is by fully stripping.More preferably, the fermented liquid that filters is carried out ageing, preferred ageing temperature is 0～18 ℃.
The present invention also provides the Hawthorn Fruit Wine according to above-mentioned preparation method's preparation.
Produce easily long problem of a large amount of flockss and aging time in the Hawthorn Fruit Wine preparation process in order to solve, the present invention is on the basis of traditional technology, through a large amount of basic tests, find out a kind of novel process for preparing Hawthorn Fruit Wine take fresh hawthorn as raw material, the preparation method of this Hawthorn Fruit Wine has realized following target:
1. use preparation method's fermentation of the present invention and aging Hawthorn Fruit Wine and substantially stopped flocks, only produce a small amount of particulate state throw out, solved traditional technology production Hawthorn Fruit Wine and can't avoid producing the defective of flocks.
2. preparation method of the present invention compares with traditional preparation technology, be when being lower than the dry wine of per 4 grams per liter sugar with the haw juice fermentation, judge (blind taste comparison) by third party expert group in the industry, the result shows that the Hawthorn Fruit Wine mouthfeel that the present invention prepares is more soft, fine and smooth than the Hawthorn Fruit Wine of traditional technology fermentation.
More than two kinds of effects in like product, all belong to pioneering, solved Hawthorn Fruit Wine and produced long root problem of serious, aging time of the precipitation that exists for many years.The Hawthorn Fruit Wine of the present invention preparation can directly be drunk afterwards in that fermentation is complete, keeps former perfume (or spice) and the fine and smooth mouthfeel of fresh fruit fermentation, simultaneously also can be further aging, and mellow by aging promotion mouthfeel is so that mouthfeel becomes more plentiful mellow and full.
By contrast, two kinds of traditional technologys all do not have heat treatment process, cause the wild effect that produces flocks in the Hawthorn Fruit Wine.In addition, traditional technology all is that the band fruit carries out alcohol-pickled or the fermentation of band fruit, easily introduce the not good impurity of mouthfeel, or so that the fermented liquid thickness, and the technique that the present invention adopts is through immersion and after enzymatic treatment with hawthorn, ferment with clarified liq, so that the fermenting speed raising, and so that the products taste after the fermentation is soft, fine and smooth.And the shortening of aging time of Hawthorn Fruit Wine will make the utilization ratio of equipment greatly improve, and the unit cost of production reduces, and strengthens this competitiveness of product in market.The present invention goes for most of fruit wine factory production Hawthorn Fruit Wine, and the Soft Drinks Plant that possesses simultaneously the juice preparation ability also can utilize present technique to carry out the production of Hawthorn Fruit Wine, so that the product category of these enterprises is abundanter, is conducive to disperse the enterprise market risk.
Embodiment
Below in conjunction with embodiment the present invention is further described in detail, the embodiment that provides is only in order to illustrate the present invention, rather than in order to limit the scope of the invention.
The preparation method of embodiment 1 Hawthorn Fruit Wine of the present invention
Afterwards with crusher in crushing, require pulp crushing and fruit stone complete the hawthorn cleaning, then adopt pot for solvent extraction lixiviate (extraction solvent is 30% (volume/volume) aqueous ethanolic solution) more than 10 hours.Remove pulp, add prozyme (proteolytic enzyme, amylase, cellulase and lipase) in extractive juice, consumption is 5～8 ‰ (mg/L), and insulation is more than 8 hours between 25～65 ℃.Diatomite filter filters to such an extent that clear juice ferments, and adds 2 ‰ (mg/L) wine yeast, and leavening temperature remains on 25 ℃, to residual sugar value≤4g/L.Left standstill after the fermentation ends 14 days, and be transferred to and be warming up to 60 ℃ in the heating tank and heat-treat and keep more than 10 minutes.Then, carry out freezing lower glue in refrigerated cylinder, freezing temp is-4 ℃, one week of time.Aqueous gelatin solution with 0.02% (g/ml) carries out lower glue.Enter the aging ageing stage after lower glue is complete, the aging time is six months, namely adds alcohol-pickledly to carry out agingly, and ratio is decided according to taste.
The preparation method of Comparative Examples 1 alcohol-pickled Hawthorn Fruit Wine
Hawthorn is cleaned rear fragmentation, require same fermented wine.The hawthorn that fragmentation is good is put into the alcoholic strength for preparing greater than the wine of 25 degree, and soak time is not less than a week.Then, cross and filter out pulp, carry out freezing lower glue, the same fermented wine of method.Then, mix ageing with fermented wine.The aging time is not less than 300 days, uses film filter to filter after the aging end, carries out can.
The Hawthorn Fruit Wine of embodiment 1 and Comparative Examples 1 preparation is carried out the visual inspection comparison, and the flocks in the Hawthorn Fruit Wine of embodiment 1 preparation obviously reduces.After leaving standstill 90 days, flocks has no and increases in the Hawthorn Fruit Wine of naked eyes direct viewing discovery embodiment 1 preparation, and flocks increases in the Hawthorn Fruit Wine of Comparative Examples 1 preparation.The blind comparison result of tasting shows that the Hawthorn Fruit Wine mouthfeel of embodiment 1 preparation is more soft, fine and smooth than the Hawthorn Fruit Wine of Comparative Examples 1 preparation.
In addition, when the technique of employing Comparative Examples 1 prepared Hawthorn Fruit Wine, its Primary Fermentation section time was not less than ten days, and reason is the fermentation of band fruit, and yeast is affected by fruit and the colloidalmaterial that the fruit lixiviate goes out in earlier stage, and value-added speed is slow.And the technique that adopts embodiment 1 is when preparing Hawthorn Fruit Wine, because the fruit juice extracting technology was finished in early stage, and preferably process through prozyme, the fruit juice reduced viscosity, so that fermenting speed improves, and avoided on the mouthfeel because the sour and astringent sense of the Hawthorn Fruit Wine excessively strong defective that long-term lixiviate causes, its lord ferment period finished (comparing with Comparative Examples 1 under the equal fermentation condition) substantially in seven days.Simultaneously, embodiment 1 is owing to adopt fruit juice fermentation technique, and the main body component content in the fruit juice is a certain amount of, and Comparative Examples 1 is diverse, and it adopts the fermentation of band fruit to cause the continuous stripping of composition.Therefore, the stability of the Hawthorn Fruit Wine of embodiment 1 preparation is better by contrast, and the aging time reduces relatively, and the haw fermented wine of Comparative Examples 1 will go out wine at least a year and a half, and embodiment 1 can be controlled in and goes out wine in nine months.
Claims (2)
1. the preparation method of a Hawthorn Fruit Wine, its concrete preparation process is as follows:
With crusher in crushing, require pulp crushing and fruit stone complete after hawthorn cleaned, then adopting extraction solvent is the 30%(volume/volume) the aqueous ethanolic solution lixiviate is more than 10 hours; Remove pulp, add the prozyme that is comprised of proteolytic enzyme, amylase, cellulase and lipase in extractive juice, consumption is 5 ~ 8 ‰ (weight/volume), and insulation is more than 8 hours between 25 ~ 65 ℃; Diatomite filter filters to such an extent that clear juice ferments, and adds 2 ‰ (weight/volume) wine yeast, and leavening temperature remains on 25 ℃, to residual sugar value≤4g/L; After the fermentation ends, left standstill 14 days, be transferred to and be warming up to 60 ℃ in the heating tank and heat-treat and keep more than 10 minutes; Then, carry out freezing lower glue in refrigerated cylinder, freezing temp is-4 ℃, one week of time; Use the 0.02%(weight/volume) aqueous gelatin solution carry out lower glue; The complete rear adding of lower glue is alcohol-pickled to enter the aging ageing stage, and the aging time is six months.
2. the Hawthorn Fruit Wine of preparation method according to claim 1 preparation.
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| CN 201010623567 CN102140402B (en) | 2010-12-31 | 2010-12-31 | Method for preparing hawthorn wine |
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| CN 201010623567 CN102140402B (en) | 2010-12-31 | 2010-12-31 | Method for preparing hawthorn wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104212680A (en) * | 2014-09-10 | 2014-12-17 | 陶君 | Health hawthorn wine |
| CN106047583A (en) * | 2016-08-24 | 2016-10-26 | 安徽省怀远县亚太石榴酒有限公司 | Brewing method of low-acerbity hawthorn wine |
| CN106754079A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of Hawthorn Fruit Wine |
| CN107974379A (en) * | 2017-04-21 | 2018-05-01 | 河北农业大学 | Brewing method of low-methanol-content hawthorn wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN87101550A (en) * | 1987-05-09 | 1988-11-30 | 辽宁省中药研究所 | A kind of manufacture method of nutritious wine with low alcohol content |
| JP3431250B2 (en) * | 1993-12-28 | 2003-07-28 | 日本臓器製薬株式会社 | Beverage and method for producing the same |
| CN1067541C (en) * | 1998-10-27 | 2001-06-27 | 中国科学院新疆化学研究所 | Lactic acid fermented apple beverage |
| CN101085966B (en) * | 2007-04-27 | 2010-10-06 | 白河天裕农业高新技术有限公司 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
| CN101323826A (en) * | 2008-08-01 | 2008-12-17 | 赵月政 | Preparation and formula of hawthorn wine |
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