Preparation method of physalis alkekengi ice wine

A technology of red mushroom and ice wine, which is applied in the field of preparation of red mushroom ice wine, can solve the problem of poor taste, achieve the effect of increasing the content of volatile aromatics, sweet and rich taste, and reducing irritation

Inactive Publication Date: 2018-03-27
黑龙江百世姑娘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Therefore, the technical problem to be solved in the present invention is to overcome defects such as the need to add su

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  • Preparation method of physalis alkekengi ice wine

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Example Embodiment

[0024] Example 1

[0025] The selected, disease-free, fresh russula fruit harvested at temperatures below minus 8°C are peeled, selected and crushed, and then placed in a sealed fermentation tank; 200g / 1000kg French Laflude (LAFFORT) pure This kind of acid-resistant yeast is filled with 0.1MPa carbon dioxide gas for low-temperature anaerobic fermentation. The fermentation temperature is controlled at 20°C; the fermentation time is 45 days; the red mushroom broth and the skin residue are separated for secondary fermentation, and the fermentation temperature is controlled at 20 ℃, the fermentation time is 20 days; the fermentation broth is clarified and separated; the processed semi-finished wine is filtered through diatomaceous earth, and ultra-high temperature instantaneous sterilization (sterilization temperature: 115℃, high temperature heating time: 8S, feed temperature :40℃, discharging temperature: 40℃), sterilizing plate filtration three physical methods to terminate the fer...

Example Embodiment

[0026] Example 2

[0027] The selected, disease-free, fresh russula fruit harvested at temperatures below minus 8°C are peeled, selected and crushed and placed in a sealed fermentation tank; add 150g / 1000kg of French Lafford (LAFFORT) pure This kind of acid-tolerant yeast is filled with 0.15MPa carbon dioxide gas for low-temperature anaerobic fermentation, the fermentation temperature is controlled at 18℃, and the fermentation time is 40 days; the russula fermented liquid and the skin residue are separated, and the second fermentation is carried out, and the fermentation temperature is controlled at 18 ℃, the fermentation time is 15 days; the fermentation broth is clarified and separated; the processed semi-finished wine is filtered through diatomaceous earth and ultra-high temperature instantaneous sterilization (sterilization temperature: 118℃, high temperature heating time: 6S, feeding temperature :42℃, discharge temperature: 42℃), three physical methods of sterilizing plate f...

Example Embodiment

[0028] Example 3

[0029] The selected, disease-free, fresh wild russula fruit harvested at temperatures below minus 8°C are peeled, selected and crushed and placed in a sealed fermentation tank; add 100g / 1000kg of French Laflude (LAFFORT) Pure-bred acid-resistant yeast, filled with 0.2MPa carbon dioxide gas for low-temperature anaerobic fermentation, the fermentation temperature is controlled at 15°C, and the fermentation time is 30 days; the russula fermented liquid and the skin residue are separated for secondary fermentation, and the fermentation temperature is controlled at 15°C, fermentation time 10 days; clarify and separate the fermentation broth; filter the processed semi-finished wine through diatomaceous earth and sterilize it at ultra-high temperature (sterilization temperature: 120°C, high temperature heating time: 4S, feed Temperature: 45°C, discharging temperature: 45°C), sterile plate filtration, three physical methods to terminate the fermentation; the semi-finis...

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Abstract

The invention relates to a method for preparing physalis alkekengi ice wine by virtue of a low-temperature anaerobic fermentation technique, belonging to the technical field of food processing and biological fermentation. The method specifically comprises the process of delaying the harvesting of physalis alkekengi when the temperature reaches -8 DEG C, carrying out low-temperature anaerobic purebred yeast fermentation under the protection of carbon dioxide, carrying out peel-residue separation, carrying out secondary fermentation on physalis alkekengi fructose in physalis alkekengi juice, terminating the fermentation by virtue of a physical method, carrying out low-temperature storage by virtue of a stainless steel tank, finally carrying out bottling and storage, and the like. According to the method, the disadvantages that traditional physalis alkekengi wine is thin and high in sourness are improved, and the characteristic that the traditional physalis alkekengi wine has fruit fragrance is enhanced, so that the brewed physalis alkekengi ice wine has sweet and strong taste, has mellow and strong fruit fragrance of physalis alkekengi and is golden yellow, and a wine body is clear.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a preparation method of red mushroom niang ice wine. Background technique [0002] Russula, scientific name Physalis, also known as hanging golden lamp, cold syrup, vinegar pulp, lantern grass, etc., is a plant of the Solanaceae (Physalisalkekehgi L. var. franchetii (Mast.) Makino). The fruit is a spherical berry, orange-red when ripe, with enlarged calyx loosely surrounding the berry like a lantern. Since the 1970s, scientists have begun to study the chemical composition of red mushroom. So far, many types of compounds have been isolated and identified from Physalis berry, including steroids (physalis bitterin, withanide), sterols (physalis sterol A, B), flavonoids (luteolin, Luteolin glucoside, pokeweed, quercetin), organic acids (oxalic acid, citric acid, caffeic acid, syringic acid, cinnamic acid, ferulic acid, glycolic acid, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 于江洋吕梓博
Owner 黑龙江百世姑娘食品有限公司
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