Method for producing green plum impregnated wine

A production method and green plum wine technology, applied in the field of food manufacturing, can solve the problems of difficult control, high requirements for fermentation equipment and fermentation enzymes, and achieve the effect of reducing the content

Active Publication Date: 2015-11-18
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the methods of making plum wine mainly include fermentation and maceration. The green plum wine produced by the fermentation method is ric

Method used

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  • Method for producing green plum impregnated wine
  • Method for producing green plum impregnated wine
  • Method for producing green plum impregnated wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) select the non-astringent green plum 1kg that fruit expands but does not turn yellow, and what the present invention adopted is Suzhou Xishan fruit plum. Store at 20°C for 24 hours, carefully remove the stalks with a toothpick (do not break the fruit), clean (do not rub), and dry naturally to ensure that the greengage is not damaged;

[0030] (2) The glass container is sterilized and dried naturally; alternately add green plums and rock sugar to a clean and sterile glass container, wherein the quality of the sugar is 300g, carefully shake the glass container from time to time during the adding process to ensure that the green plums and sugar Fully mix; add 45° brewed white wine (Wuliangye Group Co., Ltd.) to the plum sugar mixture, the weight is 1.2 times that of green plum; soak at 22°C for 8 months to obtain green plum wine puree;

[0031] (3) Green plum wine aging: the green plum wine puree obtained in step (2) is filtered through a 10 μm filter membrane, and sea...

Embodiment 2

[0034] (1) select the non-astringent green plum 1kg that fruit expands but does not turn yellow, and what the present invention adopted is Suzhou Xishan fruit plum. Store at 22°C for 20 hours, carefully remove the stalks with a toothpick (do not break the fruit), clean (do not rub), and dry naturally to ensure that the greengage is not damaged;

[0035] (2) The glass container is sterilized and dried naturally; add green plums and rock sugar alternately into a clean and sterile glass container, wherein the quality of the sugar is 200g, and carefully shake the glass container from time to time during the adding process to ensure that the green plums and sugar Mix well; add 55 ° brewed liquor (Wuliangye Group Co., Ltd.) to the plum sugar mixture, the weight is 1 times that of green plum; soak at 24 °C for 6 months to obtain green plum wine puree;

[0036] (3) Green plum wine aging: the green plum wine puree obtained in step (2) is filtered through a 10 μm filter membrane, and se...

Embodiment 3

[0039] 3.1 Process according to the materials and methods of Example 2, but perform high-temperature transient heat treatment at 120°C-126°C for 8-9s after membrane filtration in step (3) and then seal and seal.

[0040] 3.2 Controlled test:

[0041] Control 1: Treated according to the materials and methods of Example 2, but the fruit plums were not stored at 20°C for 24 hours, nor were they subjected to membrane filtration and airtight storage in step (3).

[0042] Control 2: Treated according to the materials and methods of Example 2, but the fruit plum wine was directly packaged and sealed without ultrasonication or heat treatment at 75°C.

[0043] Control 3: Treated according to the materials and methods of Example 2, but the fruit plum wine was not stored at 20°C for 24 hours, nor was it heat-treated at 75°C, and was directly packaged and sealed.

[0044] Control 4: According to the materials of Example 2, according to the traditional method: clean greengage, dry, mix pl...

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Abstract

The invention belongs to the field of food manufacture, and provides a method for producing green plum impregnated wine. The method comprises the following steps: (1) green plum treatment; (2) green plum impregnation; (3) green plum wine aging; (4) green plum wine subpackage. A large quantity of tests show that if green plums are stored for 20 to 24 hours at 20 to 22 DEG before impregnation, the acidity of the green plums can be lowered, so as to taste better. When the aging step is conducted on green plum wine virgin pulp after filtering, impurities of the green plum wine virgin pulp can be reduced, the transparency of the green plum wine can be improved, and the green plum wine can be more stable. When the aging step is conducted on green plum wine virgin pulp after high-temperature instant thermal treatment, and the sealing step is carried out after ultrasonication and thermal treatment, the stability of the green plum wine also can be improved; moreover, high-temperature instant thermal treatment and ultrasonication also enable the taste of the green plum wine better and the flavor of the green plum wine to be more typical. Overall, through the large quantity of tests, the green plum impregnated wine which is unique in flavor, excellent in quality, and stable in property can be obtained. The method provides a reference for manufacturers to produce green plum impregnated wine.

Description

technical field [0001] The invention belongs to the field of food production, and relates to a method for preparing green plum dipping wine. Background technique [0002] Fruit plum (PrunusmlzmeSieb.etZucc), also known as green plum, is a deciduous fruit tree of the Rosaceae, which originates in my country. Plum fruit is rich in nutrition. According to analysis, every 100g of fresh fruit contains 8.51g of carbohydrates, 2.84g of fat, 1.67g of protein, and various organic acids, sugars, minerals, vitamins, etc. Plum fruit is sour and should not be eaten fresh. Most of it is used for production and processing. At present, the processed products mainly include sugar green plums, crisp plums, plum embryos, preserved plums, plum crystal juice, plum sauce, green plum wine, etc. [0003] Plum wine has a long history and profound cultural connotation. According to the records of the Three Kingdoms: in the 5th year of Jian'an, Liu Bei "learned the nursery in Xutian, thinking that ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 高志红倪照君侍婷
Owner NANJING AGRICULTURAL UNIVERSITY
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