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Raspberry wine brewing process

A technology of raspberry wine and process, applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the loss of taste and typical nutritional components, high heating temperature, aroma, flavor, taste and nutritional components loss, etc. problem, to achieve the effect of inhibiting the growth of cancer cells, high nutritional value, and full-bodied wine

Inactive Publication Date: 2017-10-10
广西桂平市蒙圩镇柱强种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the raspberry wine is mostly made by directly pressing the fresh fruit. Fermentation at a fermentation temperature above 20°C shortens the fermentation cycle, but the taste, typicality and nutritional components of the product are seriously lost.
At present, pasteurization and UHT sterilization are mostly used in the production and processing of fruit wine. There are problems such as high heating temperature, serious loss of aroma, flavor, taste and nutritional components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A brewing process of raspberry wine, comprising the following steps:

[0026] (1) Raw material selection: choose ripe, brightly colored raspberries, fresh raspberries free from diseases and insect pests, and remove damaged fruits during the picking process;

[0027] (2) Refrigeration and beating: After cleaning, put it directly into the freezer at -32°C for 24 hours, press it in the frozen state, collect the squeezed slurry, put the slurry into a sealed barrel, and store the sealed barrel at -26°C After 2 hours, take out the ice cubes in the slurry, place the slurry at -26°C to freeze for 1.5 hours, take out the ice cubes in the slurry, stop freezing when the sugar content of the slurry reaches more than 420g / L, and obtain raspberry slurry ;

[0028] (3) Enzyme addition: According to the weight ratio of raspberry slurry, add 1.5‰ pectinase and 2‰ cellulase to the raspberry slurry in step (2), keep it at 35°C for 2.5h, and then Centrifuge at a speed of 4000r / min for 4m...

Embodiment 2

[0033] A brewing process of raspberry wine, comprising the following steps:

[0034] (1) Raw material selection: choose ripe, brightly colored raspberries, fresh raspberries free from diseases and insect pests, and eliminate fruit damage during picking;

[0035] (2) Refrigeration and beating: After cleaning, put it directly into the freezer at -45°C for 18 hours, press it in the frozen state, collect the squeezed slurry, put the slurry into a sealed barrel, and store the sealed barrel at -32°C After 1.5h, take out the ice cubes in the slurry, place the slurry at -32°C to freeze for 0.5h, take out the ice cubes in the slurry, stop freezing when the sugar content of the slurry reaches more than 420g / L, and obtain raspberry slurry;

[0036] (3) Enzyme addition: According to the weight ratio of the raspberry slurry, add 3‰ of pectinase and 3‰ of cellulase to the raspberry slurry in step (2), place it at 40°C for 2 hours, and then heat it at 4500 Centrifuge for 6 minutes at a spe...

Embodiment 3

[0041] A brewing process of raspberry wine, comprising the following steps:

[0042] (1) Raw material selection: choose ripe, brightly colored raspberries, fresh raspberries free from diseases and insect pests, and eliminate fruit damage during picking;

[0043] (2) Refrigeration and beating: After cleaning, put it directly into the freezer at -35~-43°C for 20~22 hours, press it in the frozen state, collect the squeezed slurry, put the slurry into a sealed bucket, and put the sealed bucket in After storing at -28~-30℃ for 1.6~1.9h, take out the ice cubes in the slurry, freeze the slurry at -28~-30℃ for 0.8~1.2h, take out the ice cubes in the slurry, when the slurry contains When the amount of sugar reaches more than 420g / L, stop freezing to obtain raspberry slurry;

[0044] (3) Enzyme addition: add 1.8-2.5‰ pectinase and 2.2-2.7‰ cellulase to the raspberry slurry in step (2) according to the weight ratio of the raspberry slurry, and place it at 36-39°C After incubation for 2...

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Abstract

The invention discloses a raspberry wine brewing process, which comprises the following steps of raw material selection, refrigeration, pulping, enzyme addition, secondary yeast addition for fermentation, cellaring and normal-temperature and ultrahigh-pressure sterilization. The raspberries with rich nutritional ingredients are used as a raw material; ultralow temperature treatment is used; squeezing is performed at low temperature; raw material characteristics are used for reaching the characteristics of naturally regulating sugar, regulating acid and the like; the technical problems of high acidity, unstable color, poor mouthfeel and serious nutritional ingredient loss in a raspberry wine brewing process are solved; the problems of high raw material heated temperature, and serious loss of fragrance, flavor, mouthfeel and nutritional ingredient in the raspberry wine processing process are relieved; the raspberry wine with bright and stable color and luster, proper acidity, mellow wine fragrance, full wine body, sweet and cool effect and high nutritive value is produced; the health care function is prominent; the fruit wine with the unique raspberry wine characteristic is realized; the operation process is simple and sanitary; the energy consumption is low; no pollution exists.

Description

technical field [0001] The invention belongs to the technical field of wine processing, in particular to a brewing process of raspberry wine. Background technique [0002] Raspberry is a perennial deciduous shrub-type fruit tree of the Rosaceae Rubus genus, also known as tray, Rubus, etc., and Chinese herbal medicine calls it raspberry. Raspberry has the advantages of good ecological benefits, strong resistance to diseases and insect pests, high investment returns, simple management techniques, and long industrial extension chains. At the same time, because of its special nutritional and health functions, it is widely recognized by consumers from all over the world, and is known as "golden fruit" in the international market. [0003] Raspberries are rich in 21 kinds of amino acids and multivitamins necessary for the human body, among which eight kinds of amino acids cannot be synthesized by the human body but play an important role in human metabolism. Raspberries are also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12H1/22C12H1/16C12R1/865
CPCC12G3/02C12G3/06C12H1/16C12H1/22
Inventor 岑新标
Owner 广西桂平市蒙圩镇柱强种养专业合作社
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