CN1086735C - Foam grape wine and production process thereof - Google Patents
Foam grape wine and production process thereof Download PDFInfo
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- CN1086735C CN1086735C CN99120021A CN99120021A CN1086735C CN 1086735 C CN1086735 C CN 1086735C CN 99120021 A CN99120021 A CN 99120021A CN 99120021 A CN99120021 A CN 99120021A CN 1086735 C CN1086735 C CN 1086735C
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- Prior art keywords
- grape
- juice
- foam
- water
- grape wine
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- Expired - Fee Related
Links
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 27
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 27
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 27
- 239000006260 foam Substances 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000019674 grape juice Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 235000009392 Vitis Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 230000003750 conditioning effect Effects 0.000 claims description 4
- 239000012286 potassium permanganate Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000012976 tarts Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 238000010306 acid treatment Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 229910001651 emery Inorganic materials 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000013055 pulp slurry Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 229940095064 tartrate Drugs 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013405 beer Nutrition 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 239000011975 tartaric acid Substances 0.000 abstract 1
- 235000002906 tartaric acid Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241001253206 Andrias Species 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000012262 fermentative production Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
A foamed wine is made up of high-quality protein powder and grape juice from soybean through fermenting and proportioning. The raw materials for preparing 1000Kg include grape juice (55 ° BX)60.0Kg, white granulated sugar 95.2Kg, sour regulator (tartaric acid or citric acid) 3.5Kg, edible alcohol 52.0Kg, protein powder 28.0Kg, grape essence 1.0-1.25Kg, and sterile water adjusted to 1000 Kg. The product can produce a product superior to beer foam, improve the appearance color of traditional wine and increase its nutritional ingredients, it improves production efficiency, and reduces energy consumption.
Description
The present invention relates to a kind of high-quality protein and original grape juice of extracting with the plant soybean or from other raw grains material is main raw material and a kind of foam grape wine of being mixed with without fermentation, it has not only kept traditional local flavor vinous and nutrition, aesthetic feeling abundant, that fine and smooth foam is given a kind of happiness of drinking person again and significant cooling effect.
According to present production technology vinous, have only and just can produce abundant and fine and smooth foam by fermentation.
Main purpose of the present invention is a kind of foam grape wine of developing at above deficiency, and it is to adopt the plant soybean of dietotherapeutic or high-quality protein and the original grape juice in other raw grains material, forms by formulated without fermentation.The purpose of research foam grape wine is in order to reduce the investment of fermentation part, to improve traditional appearance colour vinous, increasing traditional nutrition vinous.
The present invention is achieved in that preparing 1000Kg foam raw material vinous is made up of the following weight proportioning:
Formulation ratio (weight %Kg)
Original grape juice (55 ° of BX) 60.0
White sugar 95.2
Tart flavour conditioning agent 3.5
Edible ethanol 52.0
Protein powder 28.0
Grape essence 1.0-1.25
Adjust to 1000Kg with sterilized water
Protein powder in the raw material of the present invention is the plant soybean.
Tart flavour conditioning agent in the raw material of the present invention can be a tartrate, can also be citric acid.
Production technique of the present invention is:
The first step is at first handled white sugar well through thermalization, add activated carbon treatment impurity then, is made as pure, clarification, transparent liquid syrup;
Second step will be changed good protein powder, and original grape juice joins in the liquid syrup, is made as the syrup mixed solution;
The 3rd step added citric acid earlier in mixed solution, add edible ethanol and the essence of having handled well again, and behind homogeneous, dilute, filter with aseptic carbon water, sterilization, embedding is 13 ° of BX of pol, the foam grape wine that the wine degree is 5 °.
The complete processing of original grape juice of the present invention is:
The first step is cleaned: the grape that filters out after soaking once in the water, used 0.03% potassium permanganate solution soaking disinfection 2-3 minute again, takes out with behind the water rinse, and clean with high pressure water washing again.
Crushing of second step and destemming: the grape after will cleaning is sent on the roll crusher crushes, and isolates grape and stalk by filtering net.
The 3rd step was taken out coarse filtration with grape, got juice, and filter residue is squeezed the juice again, cooled off after twice Sucus Vitis viniferae mixes.
The 4th step was removed parchment: will press and sneak into the pulp slurry in the good Sucus Vitis viniferae, and carry out acid treatment earlier, parchment is removed in centrifugation then.
The 5th step sterilization and cooling: the fruit juice behind the demucilage is heated to 85 ℃ by plate-type heat exchanger, keeps sterilization in 15 seconds, be cooled to 45 ℃ then.
The 6th step clarification (enzyme processing): in 40-45 ℃ cloudy juice, add the polygalacturonase of 0.01--0.05%, mix, act on 4-10 hour.
The 7th step filtered: the fruit juice diatomite filtration after will clarifying, diatomaceous consumption is the 0.5-1% of fruit juice, can obtain transparency fruit juice preferably after the filtration.
The 8th step concentrated: the transparent fruit juice that will obtain after will filtering carries out the low temperature short period of time with the cool but device of thin plate and concentrates, concentrated after the fruit juice pol be 58-60 ° of BX.
The 9th step is put in order pol: the fruit juice after will concentrating (having removed winestone), pol is adjusted to 55 ° of BX.
The tenth step sterilization, canned, cooling: transparent fruit juice is handled by heat exchanger, and its treatment temp is 90 ℃, time is to carry out sterilization in 30 seconds, is cooled to 85 ℃ then rapidly, after the tinning degassing, seal, be inverted after 2 minutes, be cooled to below 30 ℃ can standby.
The present invention to the treatment process of edible ethanol is:
The first step is earlier with the edible crude alcohol thin up to 14 more than 95% °.
Second step added the activated carbon of 0.3-0.5% in the alcohol after the dilution, 0.01% potassium permanganate, and 0.07% sodium hydroxide is quiet to be distilled after 24 hours, and finished product concentration is 80 °, and the rate of recovery is 95%.
The complete processing of plant soybean protein powder of the present invention is:
The first step is cleaned for three times the first plant soybean is divided, and then the plant soybeans soaking of cleaning (is soaked 8-10 hour, soaks winter 16-20 hour) in 3 times normal-temperature water summer.
Second step was dropped into the emery wheel mill with the soaked plant soybean, ground, and this technology is to carry out defibrator process with the hot water more than 80 ℃, and the ratio of plant soybean and water is 1: 5.
The 3rd step pumped into the soya-bean milk that grinds in the centrifugal separating barrel, filtered screenings with 200 mesh filter screens again, for considering the recovery of protein utilization, again the heat slurry is carried out secondary separation, can reduce slurry viscosity like this, be beneficial to separation, after the pending secondary separation, use 1: 3 clear water to do separation for the third time again.
The 4th step will be sent in the drying machine through the slurry after three times are separated and dry, and particularly bake out temperature must remain on 80-85 ℃, to obtain the full plant soy-protein powder of color tool.
Plant soy-protein powder after the 5th step will toast screens by 6-8 mesh sieve, produces out evengranular protein powder.
Positively effect of the present invention is:
1, this product improvement traditional appearance colour vinous, increased traditional nutrition vinous, give the aesthetic feeling of a kind of happiness of drinking person.
2, this product is the product without fermentative production, and it is to produce the product that is better than beer foam performance, and the facility investment that it can reduce fermentation part has improved production efficiency, has reduced energy consumption.
The present invention is described in further detail below in conjunction with embodiment.
The foam production technique vinous of producing 1000Kg is:
The first step is processed into white sugar the syrup of 65 ° of BX earlier.Pour the white sugar of 95.2Kg in heated tank (jacketed kettle) into, amount of water is 51.2Kg, and the back steam-heated cal(l)andria that stirs after 5 minutes, adds 0.5Kg activated carbon treatment impurity to boiling point, and the limit adds, and stir on the limit, treats that gac added after 15 minutes.Stop heating, insulation is filtered then at 80 ℃, makes pure clarifying liquid syrup.
Second step added the protein powder of 28Kg in the water of 140Kg, the limit adds, and stir on the limit, and is standby after waiting to dissolve.
The 3rd step will be dissolved protein powder and 60Kg original grape juice join respectively in pure, the transparent liquid syrup, be made as the syrup mixed solution.
The 4th step added the citric acid of 3.5Kg in the warm water of 7Kg, pour into after waiting to dissolve in the syrup mixed solution, add edible ethanol after the processing of 52Kg and the grape essence of 1.1Kg then, adjust to 1000Kg with sterilized water again, through mixing, charge into the carbonic acid gas sterilization after the filtration, embedding, be 13 ° of BX of pol, alcohol is 5 ° 1000Kg foam grape wine.
Claims (6)
1, a kind of foam grape wine, it is characterized in that every preparation 1000Kg foam grape wine uses the original grape juice 60.0Kg of 55 ° of BX, white sugar 95.2Kg, tart flavour conditioning agent 3.5Kg, edible ethanol 52.0Kg, soy-protein powder 28.0Kg, grape essence 1.0-1.25Kg, and adjust to 1000Kg with sterilized water.
2, a kind of foam grape wine according to claim 1 is characterized in that: tart flavour conditioning agent or tartrate in the raw material, or citric acid.
3 ,-and kind of foam production method of grape wine as claimed in claim 1, it is characterized in that: it is processed by following steps:
The first step is at first handled white sugar well through thermalization, add activated carbon treatment impurity then, is made as pure, clarification, transparent liquid syrup;
Second step will be changed good soy-protein powder, and original grape juice joins in the liquid syrup, is made as the syrup mixed solution;
The 3rd step added citric acid earlier in mixed solution, add edible ethanol and the essence of having handled well again, and behind homogeneous, dilute, filter with sterilized water, sterilization, embedding is 13 ° of BX of pol, the foam grape wine that the wine degree is 5 °.
4, foam production method of grape wine according to claim 3, it is characterized in that: the complete processing of original grape juice is:
The first step is cleaned: the grape that filters out after soaking once in the water, used 0.03% potassium permanganate solution soaking disinfection 2-3 minute again, takes out with behind the water rinse, and clean with high pressure water washing again;
Crushing of second step and destemming: the grape after will cleaning is sent on the roll crusher crushes, and isolates grape and stalk by filtering net;
The 3rd step was taken out coarse filtration with grape, got juice, and filter residue is squeezed the juice again, cooled off after twice Sucus Vitis viniferae mixes;
The 4th step was removed parchment: will press and sneak into the pulp slurry in the good Sucus Vitis viniferae, and carry out acid treatment earlier, parchment is removed in centrifugation then;
The 5th step sterilization and cooling: the fruit juice behind the demucilage is heated to 85 ℃ by plate-type heat exchanger, keeps sterilization in 15 seconds, be cooled to 45 ℃ then;
The 6th step clarification: in 40-45 ℃ cloudy juice, add the polygalacturonase of 0.01-0.05%, mix, act on 4-10 hour;
The 7th step filtered: the fruit juice diatomite filtration after will clarifying, diatomaceous consumption are the 0.5-1% of fruit juice;
The 8th step concentrated: the transparent fruit juice that will obtain after will filtering carries out the low temperature short period of time with the cool but device of thin plate and concentrates, concentrated after the fruit juice pol be 58-60 ° of BX;
The 9th step is put in order pol: adjusting the fruit juice pol that concentrates the back and removed winestone is 55 ° of BX;
The tenth step sterilization, canned, cooling: transparent fruit juice is handled by heat exchanger, and its treatment temp is 902, time is to carry out sterilization in 30 seconds, is cooled to 85 ℃ then rapidly, after the tinning degassing, seal, be inverted after 2 minutes, be cooled to below 30 ℃ can standby.
5, a kind of foam production method of grape wine according to claim 3, it is characterized in that: the treatment process of edible ethanol is:
The first step is earlier with the edible crude alcohol thin up to 14 more than 95% °;
Second step added the activated carbon of 0.3-0.5% in the alcohol after the dilution, 0.01% potassium permanganate, and 0.07% sodium hydroxide is quiet to be distilled after 24 hours, and finished product concentration is 80 °, and the rate of recovery is 95%.
6, a kind of foam production method of grape wine according to claim 3, it is characterized in that: the complete processing of plant soy-protein powder is:
The first step is divided the plant soybean clean for three times earlier, then with the plant soybeans soaking cleaned in 3 times normal-temperature water, soaked summer 8-10 hour, soaked winter 16-20 hour;
Second step was dropped into the emery wheel mill with the soaked plant soybean, carried out defibrator process with the hot water more than 80 ℃, and the ratio of plant soybean and water is 1: 5;
The 3rd step pumped into the soya-bean milk that grinds in the centrifugal separating barrel, behind 200 mesh filter screens filtration screenings secondary, used 1: 3 clear water to do separation for the third time again;
The 4th step will be sent in the drying machine through the slurry after three times are separated and dry, and bake out temperature is 80-85 ℃;
Plant soy-protein powder after the 5th step will toast screens by 6-8 mesh sieve, produces out evengranular soy-protein powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120021A CN1086735C (en) | 1999-10-27 | 1999-10-27 | Foam grape wine and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120021A CN1086735C (en) | 1999-10-27 | 1999-10-27 | Foam grape wine and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1253173A CN1253173A (en) | 2000-05-17 |
| CN1086735C true CN1086735C (en) | 2002-06-26 |
Family
ID=5281302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99120021A Expired - Fee Related CN1086735C (en) | 1999-10-27 | 1999-10-27 | Foam grape wine and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1086735C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485892A (en) * | 2018-06-05 | 2018-09-04 | 贵州茅台（集团）生态农业产业发展有限公司 | A kind of formula and modulation process of saline taste assembled alcoholic drinks |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070684A (en) * | 1992-09-11 | 1993-04-07 | 山东省无棣酿酒厂 | A kind of production method of gold jujube foam wine |
| CN1118373A (en) * | 1994-09-10 | 1996-03-13 | 罗振大 | Brewing method for Barbary Wolfberry wine |
-
1999
- 1999-10-27 CN CN99120021A patent/CN1086735C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070684A (en) * | 1992-09-11 | 1993-04-07 | 山东省无棣酿酒厂 | A kind of production method of gold jujube foam wine |
| CN1118373A (en) * | 1994-09-10 | 1996-03-13 | 罗振大 | Brewing method for Barbary Wolfberry wine |
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| Publication number | Publication date |
|---|---|
| CN1253173A (en) | 2000-05-17 |
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