CN107254383A - A kind of preparation method of sugarcane strawberry wine - Google Patents
A kind of preparation method of sugarcane strawberry wine Download PDFInfo
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- CN107254383A CN107254383A CN201710597726.1A CN201710597726A CN107254383A CN 107254383 A CN107254383 A CN 107254383A CN 201710597726 A CN201710597726 A CN 201710597726A CN 107254383 A CN107254383 A CN 107254383A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention discloses a kind of preparation method of sugarcane strawberry wine, including following operating procedure：（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；（2）Mixed liquor is added into strawberry juice, sulfur dioxide is then passed through thereto；（3）By fresh sugar cane crushing, sugarcane juice is added to step（2）In the mixture of gained, after being mixed evenly, zymotic fluid is made, thereto the yeast after inoculation activation, it is 12 14 DEG C to control fermentation temperature, after fermenting 34 days, is 1 according to volume ratio:15 20 ratio adds sugar-cane juice again thereto, continues after fermenting 34 days, wine liquid and pomace is separated, wine liquid ageing, finished product after being filtered.Continuous industrialized production can be achieved in the preparation method for the strawberry fruit wine that the present invention is provided, scientific and reasonable, manufacturing process environmental protection, and obtained strawberry fruit wine, nutritious, special taste, wine degree is high, and mellow in taste greatly improves the quality of strawberry fruit wine.
Description
Technical field
The invention belongs to the preparing technical field of strawberry wine, and in particular to a kind of preparation method of sugarcane strawberry wine.
Background technology
Strawberry, is also the foreign certain kind of berries and the red certain kind of berries etc., is a kind of red heart-shaped fruit, is the perennial grass of rose family Fragaria
The fruit of this plant strawberry.As " fruit queen ", strawberry not only taste sweet and sour taste has strong fruit aroma, also contained
Substantial amounts of nutritive value and vitamin C etc. have the material of healthcare function.Nutritional ingredient in strawberry is easy to by human body
Digestion and the material absorbed, even if having plenty also there is no concern that get angry or suffer from cold, be a kind of suitable each age group people eat it is strong
Health food.Fruit wine be exactly using fruit as raw material, by fermentation obtained from mild drinking wine, the alcoholic strength of fruit wine typically exists
5%-10%
Left and right, the highest fruit wine number of degrees can reach 14%.By the fruit wine of processing, its amino acid, sugar, vitamin and mineral
Equal size is all compared with horn of plenty, than having more preferable nutrition as the Spirit of raw material with grain wine.There is the grass of majority in the market
Certain kind of berries fruit wine is sold, but be due to strawberry it is naturally occurring the low shortcoming of pol, cause obtained strawberry wine wine degree low and quality
Difference, simultaneously as the pectin content in strawberry is also more, causes the clarity of strawberry wine inadequate.
The content of the invention
In order to solve the above problems, the present invention provides a kind of preparation method of sugarcane strawberry wine.
The present invention is achieved by the following technical solutions.
A kind of preparation method of sugarcane strawberry wine, including following operating procedure：
（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；
（2）Mixed liquor is added into strawberry juice according to 150-200g/t, sulfur dioxide, wherein mixed liquor are then passed through thereto
It is made up of the component of following parts by weight：10-13 parts of Rabdosia amethystoides, 4-8 parts of starflowerlike loosestrife root or herb, 2-4 parts of Chinese mesona herb, 100-120 parts of water；
（3）It is 1 according to volume ratio by fresh sugar cane crushing:8-10 ratio, sugarcane juice is added to step（2）Gained
Mixture in, after being mixed evenly, zymotic fluid is made, the yeast after inoculation activation, control fermentation temperature for 12- thereto
14 DEG C, be 1 according to volume ratio after fermenting 3-4 days:15-20 ratio adds sugar-cane juice again thereto, continues to ferment 3-4 days
Afterwards, wine liquid and pomace are separated, wine liquid ageing, finished product after being filtered.
Specifically, above-mentioned steps（1）In sterilization method be using Ozone Water cleaning, then cleaned with clear water.
Specifically, above-mentioned steps（2）In mixed liquor be made of following methods：Rabdosia amethystoides, starflowerlike loosestrife root or herb, Chinese mesona herb are added
Enter into boiling water, continue to decoct after 50-70min using small fire, filter to get filtrate, filtrate is cooled to after room temperature, mixing is made
Liquid.
Specifically, above-mentioned steps（2）In be passed through after sulfur dioxide, the concentration of sulfur dioxide is 110-130ppm.
Specifically, above-mentioned steps（3）The inoculum concentration of middle activated yeast is the 0.07-0.09% of zymotic fluid weight.
Technical scheme more than, the beneficial effects of the invention are as follows：
Continuous industry can be achieved in the preparation method for the strawberry fruit wine that the present invention is provided, scientific and reasonable, manufacturing process environmental protection
Metaplasia is produced, obtained strawberry fruit wine, nutritious, special taste, and wine degree is high, and mellow in taste greatly improves strawberry fruit wine
Quality.The mixed liquor that the present invention is provided, can effectively reduce the content of pectin in strawberry fruit wine, lift the clarity of fruit wine,
Avoid and lower glue processing is carried out to fruit wine；Sugar-cane juice and strawberry juice are carried out mixed fermentation by the present invention, and the addition of sugar-cane juice makes up
Strawberry juice sugar content low defect, effectively improves the wine degree of obtained fruit wine so that strawberry fruit wine can show wine
The due color, smell and taste of class, meanwhile, the VC contents contained in strawberry are higher, but it easily participates in some changes during fermentation
Learn reaction and fail, the addition of sugar-cane juice, wherein containing substantial amounts of active group, alternative ascorbic acid enters with remaining material
Row chemical reaction, it is ensured that the VC in strawberry juice is not damaged.
Embodiment
Following examples are used for illustrating the present invention, but can not be used for limiting the reality used in the scope of the present invention, embodiment
The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.
Embodiment 1
A kind of preparation method of sugarcane strawberry wine, including following operating procedure：
（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；
（2）Mixed liquor is added into strawberry juice according to 150g/t, sulfur dioxide is then passed through thereto, wherein mixed liquor by with
The component of lower parts by weight is made：10 parts of Rabdosia amethystoides, 4 parts of starflowerlike loosestrife root or herb, 2 parts of Chinese mesona herb, 100 parts of water；
（3）It is 1 according to volume ratio by fresh sugar cane crushing:8 ratio, sugarcane juice is added to step（2）Gained it is mixed
In compound, after being mixed evenly, zymotic fluid is made, thereto the yeast after inoculation activation, it is 12 DEG C to control fermentation temperature, hair
It is 1 according to volume ratio after ferment 3 days:15 ratio adds sugar-cane juice again thereto, continues after fermenting 3 days, by wine liquid and pomace
Separation, wine liquid ageing, finished product after being filtered.
Specifically, above-mentioned steps（1）In sterilization method be using Ozone Water cleaning, then cleaned with clear water.
Specifically, above-mentioned steps（2）In mixed liquor be made of following methods：Rabdosia amethystoides, starflowerlike loosestrife root or herb, Chinese mesona herb are added
Enter into boiling water, continue to decoct after 50min using small fire, filter to get filtrate, filtrate is cooled to after room temperature, mixed liquor is made.
Specifically, above-mentioned steps（2）In be passed through after sulfur dioxide, the concentration of sulfur dioxide is 110ppm.
Specifically, above-mentioned steps（3）The inoculum concentration of middle activated yeast is the 0.07% of zymotic fluid weight.
Fruit wine made from the present embodiment, wine body is in graceful pale red, clear, no suspended substance, aromatic flavour, pure
Just, graceful, wine body is plentiful, and taste is pure and fresh, sour-sweet tasty and refreshing, and wherein alcoholic strength is that 19.9%, VC contents are 0.101mg.ml-1, residual sugar
Mass fraction is 5.4%, and total acid is 4.57g.L-1。
Embodiment 2
A kind of preparation method of sugarcane strawberry wine, including following operating procedure：
（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；
（2）Mixed liquor is added into strawberry juice according to 170g/t, sulfur dioxide is then passed through thereto, wherein mixed liquor by with
The component of lower parts by weight is made：12 parts of Rabdosia amethystoides, 6 parts of starflowerlike loosestrife root or herb, 3 parts of Chinese mesona herb, 110 parts of water；
（3）It is 1 according to volume ratio by fresh sugar cane crushing:9 ratio, sugarcane juice is added to step（2）Gained it is mixed
In compound, after being mixed evenly, zymotic fluid is made, thereto the yeast after inoculation activation, it is 13 DEG C to control fermentation temperature, hair
It is 1 according to volume ratio after ferment 3 days:17 ratio adds sugar-cane juice again thereto, continues after fermenting 3 days, by wine liquid and pomace
Separation, wine liquid ageing, finished product after being filtered.
Specifically, above-mentioned steps（1）In sterilization method be using Ozone Water cleaning, then cleaned with clear water.
Specifically, above-mentioned steps（2）In mixed liquor be made of following methods：Rabdosia amethystoides, starflowerlike loosestrife root or herb, Chinese mesona herb are added
Enter into boiling water, continue to decoct after 60min using small fire, filter to get filtrate, filtrate is cooled to after room temperature, mixed liquor is made.
Specifically, above-mentioned steps（2）In be passed through after sulfur dioxide, the concentration of sulfur dioxide is 120ppm.
Specifically, above-mentioned steps（3）The inoculum concentration of middle activated yeast is the 0.08% of zymotic fluid weight.
Fruit wine made from the present embodiment, wine body is in graceful pale red, clear, no suspended substance, aromatic flavour, pure
Just, graceful, wine body is plentiful, and taste is pure and fresh, sour-sweet tasty and refreshing, and wherein alcoholic strength is that 20.4%, VC contents are 0.103mg.ml-1, residual sugar
Mass fraction is 5.6%, and total acid is 4.36g.L-1。
Embodiment 3
A kind of preparation method of sugarcane strawberry wine, including following operating procedure：
（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；
（2）Mixed liquor is added into strawberry juice according to 200g/t, sulfur dioxide is then passed through thereto, wherein mixed liquor by with
The component of lower parts by weight is made：13 parts of Rabdosia amethystoides, 8 parts of starflowerlike loosestrife root or herb, 4 parts of Chinese mesona herb, 120 parts of water；
（3）It is 1 according to volume ratio by fresh sugar cane crushing:10 ratio, sugarcane juice is added to step（2）Gained
In mixture, after being mixed evenly, zymotic fluid is made, thereto the yeast after inoculation activation, it is 14 DEG C to control fermentation temperature,
It is 1 according to volume ratio after fermentation 4 days:20 ratio adds sugar-cane juice again thereto, continues after fermenting 4 days, by wine liquid and fruit
Slag is separated, wine liquid ageing, finished product after being filtered.
Specifically, above-mentioned steps（1）In sterilization method be using Ozone Water cleaning, then cleaned with clear water.
Specifically, above-mentioned steps（2）In mixed liquor be made of following methods：Rabdosia amethystoides, starflowerlike loosestrife root or herb, Chinese mesona herb are added
Enter into boiling water, continue to decoct after 70min using small fire, filter to get filtrate, filtrate is cooled to after room temperature, mixed liquor is made.
Specifically, above-mentioned steps（2）In be passed through after sulfur dioxide, the concentration of sulfur dioxide is 130ppm.
Specifically, above-mentioned steps（3）The inoculum concentration of middle activated yeast is the 0.09% of zymotic fluid weight.
Fruit wine made from the present embodiment, wine body is in graceful pale red, clear, no suspended substance, aromatic flavour, pure
Just, graceful, wine body is plentiful, and taste is pure and fresh, sour-sweet tasty and refreshing, and wherein alcoholic strength is that 20.5%, VC contents are 0.102mg.ml-1, residual sugar
Mass fraction is 5.7%, and total acid is 4.51g.L-1。
Claims (5)
1. a kind of preparation method of sugarcane strawberry wine, it is characterised in that including following operating procedure：
（1）After strawberry is cleaned, sterilizing, progress is squeezed the juice processing；
（2）Mixed liquor is added into strawberry juice according to 150-200g/t, sulfur dioxide, wherein mixed liquor are then passed through thereto
It is made up of the component of following parts by weight：10-13 parts of Rabdosia amethystoides, 4-8 parts of starflowerlike loosestrife root or herb, 2-4 parts of Chinese mesona herb, 100-120 parts of water；
（3）It is 1 according to volume ratio by fresh sugar cane crushing:8-10 ratio, sugarcane juice is added to step（2）Gained
Mixture in, after being mixed evenly, zymotic fluid is made, the yeast after inoculation activation, control fermentation temperature for 12- thereto
14 DEG C, be 1 according to volume ratio after fermenting 3-4 days:15-20 ratio adds sugar-cane juice again thereto, continues to ferment 3-4 days
Afterwards, wine liquid and pomace are separated, wine liquid ageing, finished product after being filtered.
2. a kind of preparation method of sugarcane strawberry wine according to claim 1, it is characterised in that step（1）In disappear
Malicious method is, using Ozone Water cleaning, then to be cleaned with clear water.
3. a kind of preparation method of sugarcane strawberry wine according to claim 1, it is characterised in that step（2）In it is mixed
Liquid is closed to be made of following methods：Rabdosia amethystoides, starflowerlike loosestrife root or herb, Chinese mesona herb are added into boiling water, continue to decoct 50- using small fire
After 70min, filter to get filtrate, filtrate is cooled to after room temperature, mixed liquor is made.
4. a kind of preparation method of sugarcane strawberry wine according to claim 1, it is characterised in that step（2）In be passed through
After sulfur dioxide, the concentration of sulfur dioxide is 110-130ppm.
5. a kind of preparation method of sugarcane strawberry wine according to claim 1, it is characterised in that step（3）Middle activation
The inoculum concentration of yeast is the 0.07-0.09% of zymotic fluid weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710597726.1A CN107254383A (en) | 2017-07-21 | 2017-07-21 | A kind of preparation method of sugarcane strawberry wine |
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| CN201710597726.1A CN107254383A (en) | 2017-07-21 | 2017-07-21 | A kind of preparation method of sugarcane strawberry wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107574085A (en) * | 2017-10-29 | 2018-01-12 | 任首兆 | A kind of full fruit wine of dragon fruit and preparation method thereof |
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermented fruit wine using ultra-high pressure technology |
| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN104059836A (en) * | 2014-06-24 | 2014-09-24 | 秦伟帅 | Strawberry health wine and brewing method thereof |
| CN105368633A (en) * | 2015-10-29 | 2016-03-02 | 刘军涛 | Brewing technology of strawberry wine and strawberry wine prepared through brewing technology |
-
2017
- 2017-07-21 CN CN201710597726.1A patent/CN107254383A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermented fruit wine using ultra-high pressure technology |
| CN101845378A (en) * | 2010-05-13 | 2010-09-29 | 成都大学 | Method for preparing lemon and glutinous rice flavor wine |
| CN104059836A (en) * | 2014-06-24 | 2014-09-24 | 秦伟帅 | Strawberry health wine and brewing method thereof |
| CN105368633A (en) * | 2015-10-29 | 2016-03-02 | 刘军涛 | Brewing technology of strawberry wine and strawberry wine prepared through brewing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107574085A (en) * | 2017-10-29 | 2018-01-12 | 任首兆 | A kind of full fruit wine of dragon fruit and preparation method thereof |
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
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Application publication date: 20171017 |