CN104312815A - Grape juice preparation technology - Google Patents
Grape juice preparation technology Download PDFInfo
- Publication number
- CN104312815A CN104312815A CN201410494939.8A CN201410494939A CN104312815A CN 104312815 A CN104312815 A CN 104312815A CN 201410494939 A CN201410494939 A CN 201410494939A CN 104312815 A CN104312815 A CN 104312815A
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- Prior art keywords
- grape
- preserve
- preparation technology
- sterilization
- adopt
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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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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 235000019674 grape juice Nutrition 0.000 title abstract 4
- 241000219095 Vitis Species 0.000 claims abstract description 32
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 20
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000009392 Vitis Nutrition 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- HEZMRBNCRSVIHU-UHFFFAOYSA-N calcium boric acid dihypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-].OB(O)O HEZMRBNCRSVIHU-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000000447 pesticide residue Substances 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000018553 tannin Nutrition 0.000 claims description 3
- 229920001864 tannin Polymers 0.000 claims description 3
- 239000001648 tannin Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A grape juice preparation technology relates to the technical fled of grape drink preparation, and comprises the steps of raw material cleaning, destemming, crushing, clarifying, filtering, component adjusting, loading, sterilizing and preserving. The grape juice preparation technology is scientific and standardized in practical application, and is reasonably controlled, and a grape juice prepared in the invention has pure mouthfeel and is tasty and delicious.
Description
Technical field
The present invention relates to grape drink preparing technical field, be specifically related to a kind of preparation technology of Sucus Vitis viniferae.
Background technology
Grape, output almost accounts for 1/4th of whole world fruit; Its nutritive value is very high, can be made into Sucus Vitis viniferae, raisin and grape wine.The plantation of grape, different moisture and sugariness can be had because of weather condition and land status, therefore its sugariness of grape in all parts of the country and kind are all made a world of difference, grape present stage do many edible way maximum be exactly prepare raisin, grape wine and Sucus Vitis viniferae, Sucus Vitis viniferae amount is the most on the market at present, but, for in the preparation scheme of current Sucus Vitis viniferae, the mode itself prepared is still more loaded down with trivial details, and unreasonable.
Summary of the invention
Technical problem to be solved by this invention is the preparation technology of the Sucus Vitis viniferae providing a kind of preparation technology simple and scientific and normal.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation technology for Sucus Vitis viniferae, is characterized in that, comprises following production stage:
1) raw material cleaning: grape need be plucked after fully ripe, then sorting and powerful spray washing is carried out, the grape that pesticide residue are higher, the Eusol of the potassium permanganate solution with 0.03% or 600mg/L soaks 2-3 minute, and then rinses well with clear water;
2) destemming is broken: dropped in broken Destemer by the grape after cleaning up and carry out fragmentation;
3) clarify, filter: add after gelatin tannin stirs and clarify, then adopt 100 order filters to filter;
4) composition adjustment: according to different mouthfeels, appropriateness adds the composition such as sugar, acid;
5) filling machine sterilization: adopt pasteurization to carry out disinfection, after sterilization, control temperature is keep 15-30 second at 93 DEG C ± 2 DEG C, after sterilization, sealed cans sealing immediately, then connects and fills with storage;
6) preserve: adopt freeze preservation to preserve, Sucus Vitis viniferae is mainly cooled to 0 DEG C and preserves 2-3 hour by method, and then fast cooling is to-17.7 DEG C, continues at this temperature to preserve.
The invention has the beneficial effects as follows: the preparation method of Sucus Vitis viniferae of the present invention, in the application of reality, scientific and normal, control rationally, the grape wine of preparation, mouthfeel alcohol just, good to eat delicious food.
Embodiment
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A preparation technology for Sucus Vitis viniferae, comprises following production stage:
1) raw material cleaning: grape need be plucked after fully ripe, then sorting and powerful spray washing is carried out, the grape that pesticide residue are higher, the Eusol that the potassium permanganate solution with 0.03% or 600mg/L rise soaks 2-3 minute, and then rinses well with clear water;
2) destemming is broken: dropped in broken Destemer by the grape after cleaning up and carry out fragmentation;
3) clarify, filter: add after gelatin tannin stirs and clarify, then adopt 100 order filters to filter;
4) composition adjustment: according to different mouthfeels, appropriateness adds the composition such as sugar, acid;
5) filling machine sterilization: adopt pasteurization to carry out disinfection, after sterilization, control temperature is keep 15-30 second at 93 DEG C ± 2 DEG C, after sterilization, sealed cans sealing immediately, then connects and fills with storage;
6) preserve: adopt freeze preservation to preserve, Sucus Vitis viniferae is mainly cooled to 0 DEG C and preserves 2-3 hour by method, and then fast cooling is to-17.7 DEG C, continues at this temperature to preserve.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation technology for Sucus Vitis viniferae, is characterized in that, comprises following production stage:
1) raw material cleaning: grape need be plucked after fully ripe, then sorting and powerful spray washing is carried out, the grape that pesticide residue are higher, the Eusol that the potassium permanganate solution with 0.03% or 600mg/L rise soaks 2-3 minute, and then rinses well with clear water;
2) destemming is broken: dropped in broken Destemer by the grape after cleaning up and carry out fragmentation;
3) clarify, filter: add after gelatin tannin stirs and clarify, then adopt 100 order filters to filter;
4) composition adjustment: according to different mouthfeels, appropriateness adds the composition such as sugar, acid;
5) filling sterilization: adopt pasteurization to carry out disinfection, after sterilization, control temperature is keep 15-30 second at 93 DEG C ± 2 DEG C, after sterilization, sealed cans sealing immediately, then connects and fills with storage;
6) preserve: adopt freeze preservation to preserve, Sucus Vitis viniferae is mainly cooled to 0 DEG C and preserves 2-3 hour by method, and then fast cooling is to-17.7 DEG C, continues at this temperature to preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410494939.8A CN104312815A (en) | 2014-09-24 | 2014-09-24 | Grape juice preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410494939.8A CN104312815A (en) | 2014-09-24 | 2014-09-24 | Grape juice preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104312815A true CN104312815A (en) | 2015-01-28 |
Family
ID=52368134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410494939.8A Pending CN104312815A (en) | 2014-09-24 | 2014-09-24 | Grape juice preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104312815A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068484A (en) * | 1991-07-11 | 1993-02-03 | 河北省柏乡县饮料厂 | The preparation method of grape fruitade health drink |
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN101606738A (en) * | 2009-07-17 | 2009-12-23 | 新疆农业大学 | A kind of processing method of grape juice before processing |
| CN103876226A (en) * | 2014-04-10 | 2014-06-25 | 四川大学 | Pure grape juice beverage and production method thereof |
-
2014
- 2014-09-24 CN CN201410494939.8A patent/CN104312815A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068484A (en) * | 1991-07-11 | 1993-02-03 | 河北省柏乡县饮料厂 | The preparation method of grape fruitade health drink |
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN101606738A (en) * | 2009-07-17 | 2009-12-23 | 新疆农业大学 | A kind of processing method of grape juice before processing |
| CN103876226A (en) * | 2014-04-10 | 2014-06-25 | 四川大学 | Pure grape juice beverage and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘捍中、程存刚主编: "《葡萄生产技术手册》", 31 October 2005, article "葡萄汁加工工艺", pages: 405-406 * |
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| 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 |
Application publication date: 20150128 |