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Raspberry wine and preparing method thereof

A production method, the technology of raspberry wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of aroma, flavor, taste and loss of nutrients, high heating temperature of raw materials, long fermentation cycle, etc., to overcome intolerance to storage, The effect of less loss of nutrients and low cost

Active Publication Date: 2014-03-19
FUXIN TAOLIYUAN CHARACTERISTIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of high acidity, unstable color, and long fermentation period in the process of raspberry wine making, and improve the problems of high heating temperature of raw materials and serious loss of aroma, flavor, taste and nutritional components in the process of raspberry wine processing. Through the whole process of low-temperature fermentation, the characteristics of raw materials are used to achieve natural sugar and acid adjustment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The production method is as follows:

[0019] a. Preparation of raspberry low-temperature fermented wine: use raspberries to be manually picked at an outdoor low temperature of -15°C, remove diseases, insects, injuries, and rotten fruits and enter them within 8 hours at -3°C--2°C After slow freezing in the cooling room of the cold storage for 30 minutes, enter the freezing room at -26°C for 24 hours, put it into the press directly in the frozen state, collect the squeezed slurry at the juice outlet, and put the slurry into a 100L stainless steel sealed bucket at -3°C - After 24 hours of storage in the freezer at -2°C, take out the ice cubes in the slurry, put the remaining slurry in the freezer at -3°C - 2°C for 6 hours, take out the ice cubes in the slurry, and when the sugar content of the slurry reaches When it is above 400g / L, stop freezing. Add pectinase according to the amount of slurry weight ratio of 1.0‰, keep warm at 45°C for 2.5 hours, filter through 4000r / m...

Embodiment 2

[0028] The production method is as follows:

[0029] a. Preparation of raspberry low-temperature fermented wine: use raspberries to be manually picked at an outdoor low temperature of -16°C, and enter -3°C--2°C within 8 hours after removing diseases, insects, injuries, and rotten fruits Slowly freeze in the cooling room of the cold storage for 30 minutes, then enter the freezer at -26°C for 25 hours, put it into the press directly in the frozen state, collect the squeezed slurry at the juice outlet, put the slurry into a 100L stainless steel sealed bucket, and store it at -3°C - After 24 hours of storage in the freezer at -2°C, take out the ice cubes in the slurry, put the remaining slurry in the -3°C - 2°C freezer for 9 hours, take out the ice cubes in the slurry, and when the sugar content of the slurry reaches When it is above 400g / L, stop freezing. Add pectinase in an amount of 1.0‰ by weight ratio of the slurry, keep it warm for 2.3 hours at 47°C, process it in a 4000r / m...

Embodiment 3

[0037] The production method is as follows:

[0038] a. Preparation of raspberry low-temperature fermented wine: use raspberries to be manually picked at an outdoor low temperature of -15°C--17°C, and enter -3°C within 8 hours after removing diseases, insects, injuries, and rotten fruits - Slowly freeze for 30 minutes in the cooling room of the cold storage at -2°C, then enter the freezer at -26°C for 26 hours, put it into the press directly in the frozen state, collect the squeezed slurry at the juice outlet, and put the slurry into a 100L stainless steel sealed bucket , After storing in -3°C--2°C freezer for 24 hours, take out the ice cubes in the slurry, put the remaining slurry in the -3°C--2°C freezer for 12 hours, take out the ice cubes in the slurry, and use it as a slurry When the sugar content reaches more than 400g / L, stop freezing. Add pectinase in an amount of 1.0‰ by weight ratio of the slurry, keep warm at 50°C for 2.5 hours, process it in a centrifuge at 4000r / ...

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Abstract

The invention relates to raspberry wine and a preparing method thereof. The raspberry wine is prepared by mixing and blending raspberry low-temperature fermentation raw wine and a raspberry ethyl alcohol extract liquid and a raspberry original juice. Raspberry having rich functional ingredients is adopted as raw material, frozen fruits of the raspberry after icing are utilized to be directly squeezed, technologies of low-temperature temperature-control fermentation, heat sterilization combined with ultrahigh pressure sterilization and the like are adopted, so that the technical problems of large acidity, instability colors, poor taste and serious nutritional ingredient loss in a raspberry wine brewing process are solved, and the wine which is clear, transparent, sweet and refreshing, and has mellow wine aroma, plump wine body, rich nutritional value, outstanding health-care function and unique raspberry wine characteristics is produced. The preparation method has hygienic, safe and simple operation process, low energy consumption and no pollution, shortens the production cycle, and reduces the cost.

Description

technical field [0001] The present invention relates to a kind of raspberry wine and its preparation method, in particular to the technical field of raspberry wine and its brewing process, that is, after pretreatment of raw materials, low-temperature pressing, secondary addition of yeast, temperature-controlled fermentation, aging and blending, After heat sterilization and ultra-high pressure sterilization and other processes, a clear and transparent fruit wine with mellow wine aroma, full-bodied wine, sweet and refreshing taste, rich nutritional value, outstanding health care function and unique raspberry wine characteristics is produced. It solves the technical problems of high acidity, unstable color, poor taste and serious loss of nutrients in the process of raspberry wine making, and the operation process is hygienic, safe, simple, low energy consumption and pollution-free. An effective method is provided for the production of raspberry wine. Background technique [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 王小杰马晓楠李斌孟宪军张家臣
Owner FUXIN TAOLIYUAN CHARACTERISTIC FOOD
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