CN1180076C - Yunnan olive fruit wine - Google Patents

Abstract

The present invention relates to a Yunnan olive juice wine which is mainly prepared from the peculiar wild Yunnan olive fruits in Yunnan province in China. The Yunnan olive juice wine is prepared by the following working procedures: extracting juice; sterilizing the juice; filtering; blending; fermenting; ageing at a low temperature, etc.; the clear Yunnan olive juice can also be prepared into a liqueur; the present invention adopts the technical measures of acid-resistant yeast group application, fermentation temperature control, etc. to effectively promote the growth of the natural yeast groups of Yunnan olives and inhibit the growth of harmful yeast and sundry bacteria with the aim of solving the technical problems that the content of tannin in the olive juice is high, and the pH value is from 1 to 2; the technical measures have decisive significance for the color, the mouth feel and the physical chemical and hygienic indexes of the Yunnan olive juice wine. The Yunnan olive juice wine can exert profound influence on the development of the peculiar green biological resources in Yunnan province.

Description

A kind of Yunnan olive fruit wine

Technical field

The present invention relates to a kind of fruit juice wine, more particularly, the present invention relates to a kind of is the fermentation fruit wine of main raw material preparation with Yunnan distinctive wild plant fruit " Yunnan olive "; Simultaneously, the invention still further relates to a kind of is the alcoholic drink mixed with fruit juice that preparation of raw material forms with Yunnan olive fruit juice.

Background technology

The Yunnan olive is the fresh fruit of Euphorbiaceae leaf subordinate deciduous tree.Go up record Yunnan olive according to " Yunnan Chinese medicinal herbal " and have the effect of " refrigerant anti-inflammatory promotes the production of body fluid to quench thirst, and prevents and treats vitamin C deficiency ", the modern analysis test shows, the Yunnan olive contains very abundant vitamins C, its V _CContent is 650mg～800mg/10g, is 20 times of citrus, also contains vitamin A, vitamins B simultaneously ₁, vitamins B ₂, 18 seed amino acids, organic germanium, and the trace element of needed by human body such as zinc, selenium.Deep research data shows, olive contained natural complex C in Yunnan has tangible blocking effect to strong carcinogen N-nitroso compound human body synthetic, can improve the activity of SOD in the blood of human body, reduce the content of LPO, strengthen the function of T cell, be a kind of effective free-radical scavengers and lipid---the blocker of superoxide, the effect of tangible prevent cancer and delay sanility and enhancing immune function of human body is arranged.Up-to-date research data also shows, takes 20 milliliters of Yunnan Sucus Canarii albi every day, take one month continuously after, saturnine patient, blood lead can be reduced to normally.

Yunnan olive series product development, extensive work has been made in the whole nation particularly departments of science and technology and the enterprise in Yunnan Province, successively develops therapeutic pharmaceuticals and series beverage and preserved fruit.But, still belong to the starting stage as a kind of exploitation of protective foods, because of the Yunnan olive contains great deal of tannin, tannic acid, bitter taste are very heavy, and existing products customers is difficult to accept.Also just because the existence of this bitter taste has had a strong impact on popularizing of Yunnan olive, make the Yunnan olive this have affluent resources, unique local flavor, and the wild treasure with multiple treatment and nourishing function is mashed in vain on the ground, this is a long-term unresolved technical barrier.

Summary of the invention

The objective of the invention is at the deficiencies in the prior art, a kind of Yunnan olive fruit wine is provided, this wine had both kept the effective constituent in the olive of Yunnan, thoroughly eliminated the bitter taste of Yunnan olive again, thereby the sense of taste was more delicious.Simultaneously, the present invention also provides a kind of fruit wine with Yunnan olive fruit juice and Sucus Vitis viniferae mixed fermentation; Providing a kind of is raw material with Yunnan olive fruit juice, blends the alcoholic drink mixed with fruit juice that forms after heavy clear.

The invention provides a kind of Yunnan olive fruit wine, the weight percentage that its raw material is formed is: fresh olive fruit juice 85%, and white sugar syrup 14.97%, yeast group 0.03%, and adopt following method preparation:

(1) really be main raw material with fresh Yunnan olive, through cleaning, fragmentation is squeezed the juice, pasteurization, sedimentation and filtration;

(2) with fruit wine yeast nutrient solution and yeast saccharomyces cerevisiae nutrient solution by 1: 1 weight ratio uniform mixing as the yeast group;

(3) in filtrate, add yeast group and white sugar syrup, stir;

(4) go into the cylinder fermentation; 12 ℃～18 ℃ of leavening temperatures behind 3～5 ferment, are lower than 30 ℃ with cold water spraying process control leavening temperature;

(5) again through 25 days～30 days, surveying the wine degree is 8～10 degree, and residual sugar is 7.5～8.5g/L, and inverted engine enters the hydrolock later stage fermentation, and secondary fermentation control room temperature is at 15 ℃～20 ℃, and the time is one month;

(6) wine juice being squeezed into temperature is that 2 ℃～5 ℃ freezer was handled 7～15 days, after sedimentation and ageing are filtered, spares, through the sterilization warehouse-in, to be packaged;

(7) packaging vessel is made sterilising treatment in advance, carry out can wine juice, seal, be Yunnan olive fruit juice fermentation wine finished product with automatic filling machine.

The fruit juice blends that the present invention also can adopt Yunnan Sucus Canarii albi and must to form is that raw material is made fermented wine, the weight percentage that its raw material is formed is: fresh olive fruit juice 40%～50%, must 30%～40%, white sugar syrup 10%～20%, yeast group 0.02%～0.05%, the preparation method is identical with above-mentioned Yunnan olive fermented wine.

Compared with prior art, the present invention has following beneficial effect:

1. the present invention has been owing to eliminated the original bitter taste of Yunnan Sucus Canarii albi effectively, the unique local flavor of Yunnan olive fruit juice fermentation wine, and its sweetness, refrigerant, tasty and refreshing taste are easy to be accepted by people, and the wine degree is 8～15 degree, and women and children are all suitable.Because product contains the trace element of abundant vitamins C and multiple amino acids and human body needs, have good curing and nourishing functions such as throat-clearing throat-moistening, anti-ageing, anti-cancer.

2. preparation method of the present invention, technology is reasonable, particularly at the characteristics of tannin, content of tannin high (the pH value is 1～2) in the Sucus Canarii albi of Yunnan, technical measures such as acidproof yeast group and control leavening temperature have been adopted, cooperate Yunnan olive unartificial yeast all living creatures long effectively, resist harmful yeast and varied bacteria growing, color and luster, mouthfeel, the physics and chemistry sanitary index of product played decisive meaning.

3. the present invention is mixed with alcoholic drink mixed with fruit juice with Yunnan olive fruit juice, can improve the physical and chemical index of assembled alcoholic drinks, shortens the digestion time of former wine, increases fruital and the sweet aftertaste and the nourishing function of former wine.Because the natural complex C that enriches that contains in the olive fruit juice of Yunnan is natural antioxidant, therefore can prolong the quality guaranteed period of former wine.

4. the Yunnan olive is the very abundant wild resource in mountain area, Yunnan, and is with low cost.Development and implementation of the present invention can become wild fruit the dietotherapy treasure, is keeping precious deposits and does poor present situation and have a very important role changing the poor mountain area masses, and the strategic decision that realizes development of the West Regions is had remarkable economical and social benefit.

Embodiment

By specific embodiments of the invention given below, can further be well understood to the present invention, but they not limitation of the invention.

Except as otherwise noted, the percentage ratio that adopts is weight percentage in following examples.

Embodiment 1

With fresh Yunnan olive really is raw material, and through cleaning, fragmentation is squeezed the juice, pasteurization, and sedimentation and filtration adds batching and makes slurries in filtrate, and slurries consist of Yunnan olive fruit 85%, sucrose slurry 14.97%; The yeast group 0.03% who forms by fruit wine yeast and yeast saccharomyces cerevisiae; Stir, pour the fermentation of half-sealed jar fermenter into, the control room temperature after playing alcohol in 3～5 days, is lower than 30 ℃ with cold water spraying process control leavening temperature at 12 ℃～18 ℃, and through 28 days, observing liquid level had a small amount of SO ₂Bubble, liquid level are tranquil, and surveying the wine degree is 8～10 degree, residual sugar is 7.5～8.5g/L, can inverted engine enter the hydrolock later stage fermentation, and the room temperature of secondary fermentation is 15 ℃～20 ℃, after one month, its wine liquid is transparent pale brown look or amber, and tangible delicate fragrance alcohol flavor is arranged, surveying the wine degree is 11～13 degree, and the ageing time, the ageing time was long more greater than 7 days, vinosity is good more, and ageing finishes, with wine liquid 100 ℃ of following high-temperature sterilizations 5 minutes, sedimentation and filtration, through spare, can, promptly make Yunnan olive fermentation fruit wine.Product detects through Chinese forest-science academy resource insect institute, adopts 2,6 dichlorophenol indophenol to drip the shallow lake method, and ascorbic content is 433.4 milligrams in per 100 milliliters of fruit wine; Adopt pyrogallol autoxidation method, the S.O.D vigor is 642.9u/ml.It is the state quota of reference that other indexs meet with grape wine, alcoholic drink mixed with fruit juice fully.

Embodiment 2

Except raw material consists of: fresh olive fruit juice 80%, white sugar syrup 19.98%, outside the yeast group 0.02%, other process is identical with embodiment 1.

Embodiment 3

Except raw material consists of: fresh olive fruit juice 80%, white sugar syrup 19.95%, outside the yeast group 0.05%, other process is identical with enforcement 1.

Embodiment 4

Except the fruit juice blends that adopts Yunnan Sucus Canarii albi and must to form is a raw material, the weight percentage that its raw material is formed is: fresh olive fruit juice 45%,, must 35%, white sugar syrup 19.95%, outside the yeast group 0.05%, other process is identical with embodiment 1.

Embodiment 5

Yunnan olive fresh fruit is cleaned, after the ultraviolet lamp sterilization, broken, squeeze the juice, add 10 gram edible Gelatinum oxhide or egg-white powders by per 100 liter fruit juice, staticly settled 7～10 days after evenly stirring, treat transparent juice clarification after, add 150 liters, 45 degree pure grain wines by per 800 liter fruit juice, 5 liter syrup, after proper amount of edible spices was blent, ageing was 6 months under the normal temperature, after the sterilization of employing pasteurization, bottling promptly gets Yunnan olive fruit juice alcoholic drink mixed with fruit juice.

Embodiment 6

Yunnan olive fresh fruit is cleaned, and irradiation is 15 minutes under ultraviolet lamp, carries out fragmentation, the adding weight percent is 15% syrup, and 0.03% yeast stirs, drop into fermentation in the jar fermenter, the fermentation room temperature adopts half-sealed at 18 ℃～25 ℃, in just 10 days of fermentation, stir every day 1～2 time, normal fermentation about 30 days is observed the interior pomace of cylinder and is all sunk to the bottom, and liquid level has a small amount of SO ₂Bubble has obvious pure fragrance, and detecting the wine degree is 10～15 degree, and residual sugar 5～8 gram/liters can be extracted supernatant liquor out.Residue enters the freezer ageing after adopting the centrifuge dewatering mixing, and the time is the shortest 7～10 days, a month the best, and the ageing after-filtration adopts the pasteurization sterilization, and vacuum stock spare after 6 months, can, was Yunnan of the present invention olive fruit juice alcoholic drink mixed with fruit juice.

Embodiment 7

Yunnan olive fruit juice is added in the grape wine that ferments by 10%～20% proportioning, stir evenly, can, sterilization promptly obtains Yunnan olive fruit juice allotment wine.

Claims (2)

1. Yunnan olive fruit wine, the weight percentage that its raw material is formed is: fresh olive fruit juice 85%, white sugar syrup 14.97%, yeast group 0.03%, and adopt following method preparation:

(1) really be main raw material with fresh Yunnan olive, through cleaning, fragmentation is squeezed the juice, pasteurization, sedimentation and filtration;

(2) with fruit wine yeast nutrient solution and yeast saccharomyces cerevisiae nutrient solution by 1: 1 weight ratio uniform mixing as the yeast group;

(3) in filtrate, add yeast group and white sugar syrup, stir;

(4) go into the cylinder fermentation, 12 ℃～18 ℃ of leavening temperatures after playing ferment in 3～5 days, are lower than 30 ℃ with cold water spraying process control leavening temperature;

(5) again through 25 days～30 days, surveying the wine degree is 8～10 degree, and residual sugar is 7.5～8.5g/L, and inverted engine enters the hydrolock later stage fermentation, and secondary fermentation control room temperature is at 15 ℃～20 ℃, and the time is one month;

(6) wine juice being squeezed into temperature is that 2 ℃～5 ℃ freezer was handled 7～15 days, after sedimentation and ageing are filtered, spares, through the sterilization warehouse-in, to be packaged;

(7) packaging vessel is made sterilising treatment in advance, carry out can wine juice, seal, be Yunnan olive fruit juice fermentation wine finished product with automatic filling machine.

2. Yunnan olive fruit wine, the weight percentage that its raw material is formed is: fresh olive fruit juice 40%～50%, must 30%～40%, white sugar syrup 10%～20%, yeast group 0.02%～0.05%, and adopt following method preparation:

(1) with fresh olive fruit juice and must uniform mixing, stand-by;

(2) with fruit wine yeast nutrient solution and yeast saccharomyces cerevisiae nutrient solution by 1: 1 weight ratio uniform mixing as the yeast group;

(3) in the fruit juice blends of step (1), add yeast group and white sugar syrup, stir;

(4) go into the cylinder fermentation, 12 ℃～18 ℃ of leavening temperatures after playing ferment in 3～5 days, are lower than 30 ℃ with cold water spraying process control leavening temperature;

(5) again through 25 days～30 days, surveying the wine degree is 8～10 degree, and residual sugar is 7.5～8.5g/L, and inverted engine enters the hydrolock later stage fermentation, and secondary fermentation control room temperature is at 15 ℃～20 ℃, and the time is one month;

(6) wine juice being squeezed into temperature is that 2 ℃～5 ℃ freezer was handled 7～15 days, after sedimentation and ageing are filtered, spares, through the sterilization warehouse-in, to be packaged;

(7) packaging vessel is made sterilising treatment in advance, carry out can wine juice, seal, be Yunnan olive fruit juice fermentation wine finished product with automatic filling machine.