Prunus salicina and green plum compound fermented wine and preparation process thereof

Abstract

The invention discloses prunus salicina and green plum compound fermented wine and a preparation process thereof, the prunus salicina and green plum compound fermented wine comprises the following raw materials in parts by weight: 40-50 parts of prunus salicina, 30-40 parts of green plum, 5-10 parts of a leavening agent, 3-5 parts of a sugar agent, 1000-1500 parts of purified water, 0.1-0.2 part of diammonium hydrogen phosphate, 0.1-0.2 part of calcium chloride and 0.1-0.2 part of potassium metabisulfite, and the invention relates to the technical field of fruit wine preparation. According to the prunus salicina and green plum compound fermented wine and the preparation process thereof, the fermented wine can be prepared by mixed fermentation of prunus salicina and green plums, so that the components of the fermented wine are greatly enriched, the purpose of improving the taste of the fermented wine is well achieved, and the components of the prunus salicina fermented wine are greatly enriched; effective components of the fermented wine are enriched, a drinker can have better taste experience, the purposes that the fermentation period is shortened through mixed fermentation, the fermentation steps are reduced, and the preparation efficiency of the fermented wine is improved are achieved, and therefore preparation of the fermented wine is greatly facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine preparation, in particular to hollow plum and green plum composite fermented wine and a preparation process thereof. Background Art

[0002] Fruit wine is made from the sugar in the fruit itself, which is fermented into alcohol by yeast. It contains the flavor of fruit and alcohol. Hollow plums are rich in protein, fat, carbohydrates, calcium phosphorus, iron, carotene, riboflavin, niacin, ascorbic acid, etc., especially rich in "selenium" elements that are beneficial to the human body. Fruit wine made from hollow plums also has good effects. The production of fruit wine requires distillation of fruit wine to reduce the alcohol content of fruit wine. After distillation, the wine vapor needs to be condensed with the help of a condensation device to obtain liquid alcohol. Hollow plums are rich in protein, fat, carbohydrates, calcium phosphorus, iron, carotene, riboflavin, niacin, ascorbic acid, etc., especially rich in "selenium" elements that are beneficial to the human body; and have the effects of "clearing heat and relieving summer heat, appetizing and beautifying, and prolonging life". The fruit of green plum is edible. Before vinegar was invented, green plums were used by the ancients to mix sour seasonings. Green plums have the effects of quenching thirst, relieving cough, stopping diarrhea, stopping bleeding, and stopping pain.

[0003] The ingredients of the current hollow plum fermented wine are too single. It is impossible to greatly enrich the ingredients of the fermented wine by mixing hollow plums and green plums to prepare the fermented wine, and it is impossible to achieve the purpose of improving the taste of the fermented wine. It is impossible to enrich the effective ingredients of the fermented wine and enable the drinkers to have a better taste experience. At the same time, the existing fermented wine preparation process is complicated, and it is impossible to shorten the fermentation cycle by mixed fermentation, and it is impossible to reduce the fermentation steps to improve the preparation efficiency of the fermented wine, which brings great inconvenience to the preparation of the fermented wine. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a hollow plum and green plum composite fermented wine and a preparation process thereof, which solves the problems that the current hollow plum fermented wine has too single ingredients, cannot greatly enrich the ingredients of the fermented wine by mixed fermentation of hollow plums and green plums to prepare the fermented wine, cannot achieve the purpose of improving the taste of the fermented wine, cannot achieve both enriching the effective ingredients of the fermented wine and enabling the drinker to have a better taste experience, and at the same time, the existing fermented wine preparation process is complicated, cannot achieve the fermentation cycle by mixed fermentation, and cannot achieve the purpose of reducing the fermentation steps to improve the preparation efficiency of the fermented wine.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a hollow plum and green plum composite fermented wine, whose raw materials include, by weight: 40-50 parts of hollow plums, 30-40 parts of green plums, 5-10 parts of starter, 3-5 parts of sugar, 1000-1500 parts of pure water, 0.1-0.2 parts of diammonium hydrogen phosphate, 0.1-0.2 parts of calcium chloride and 0.1-0.2 parts of potassium metabisulfite.

[0008] Preferably, the raw materials include, by weight: 45 parts of hollow plums, 35 parts of green plums, 7 parts of starter, 4 parts of sugar, 1300 parts of purified water, 0.15 parts of diammonium hydrogen phosphate, 0.15 parts of calcium chloride and 0.15 parts of potassium metabisulfite.

[0009] Preferably, the raw materials include, by weight: 40 parts of hollow plums, 30 parts of green plums, 5 parts of starter, 3 parts of sugar, 1000 parts of purified water, 0.1 part of diammonium hydrogen phosphate, 0.1 part of calcium chloride and 0.1 part of potassium metabisulfite.

[0010] Preferably, the raw materials include, by weight: 50 parts of hollow plums, 40 parts of green plums, 10 parts of leavening agents, 5 parts of sugar agents, 1500 parts of purified water, 0.2 parts of diammonium hydrogen phosphate, 0.2 parts of calcium chloride and 0.2 parts of potassium metabisulfite.

[0011] Preferably, the sugar agent is one of rock sugar, white sugar or brown sugar.

[0012] Preferably, the leavening agent is one of active Saccharomyces cerevisiae or Angel Saccharomyces cerevisiae.

[0013] The present invention also provides a preparation process of hollow plum and green plum composite fermented wine, which specifically comprises the following steps:

[0014] S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 20-40 minutes, wash the skin, dry them, remove the core, and set aside;

[0015] S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to make a homogenate, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 300-400r / min and a temperature of 30-35°C for 20-30min to prepare a fermented pulp stock solution;

[0016] S3. Fermentation treatment: transfer the fermented pulp liquid obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar agent, stir evenly, and ferment at 27-33°C for 2-4 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after the fermentation, then ferment the filtered wine at 25-30°C for another 1-2 months, and store in a sealed container for 20-30 days.

[0017] S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 5-10 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by refractometer to be 5%-15%, and stored at a low temperature of 5-12°C.

[0018] (III) Beneficial effects

[0019] The present invention provides a hollow plum green plum composite fermented wine and a preparation process thereof. Compared with the prior art, it has the following beneficial effects:

[0020] (1) The hollow plum and green plum composite fermented wine and its preparation process, the raw materials of which include by weight: 40-50 parts of hollow plums, 30-40 parts of green plums, 5-10 parts of leavening agent, 3-5 parts of sugar agent, 1000-1500 parts of pure water, 0.1-0.2 parts of diammonium hydrogen phosphate, 0.1-0.2 parts of calcium chloride and 0.1-0.2 parts of potassium metabisulfite, can achieve the goal of greatly enriching the ingredients of fermented wine by mixing and fermenting hollow plums and green plums to improve the taste of fermented wine, greatly enrich the ingredients of hollow plum fermented wine, and achieve both enriching the effective ingredients of fermented wine and enabling drinkers to have a better taste experience.

[0021] (2) The hollow plum and green plum composite fermented wine and its preparation process can shorten the fermentation cycle through mixed fermentation, thereby reducing the fermentation steps and improving the preparation efficiency of the fermented wine, thereby greatly facilitating the preparation of the fermented wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The present invention is a flow chart of the preparation method. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] See also Figure 1 The embodiment of the present invention provides four technical solutions: a hollow plum green plum composite fermented wine and a preparation process thereof, specifically including the following embodiments:

[0025] Example 1: A hollow plum and green plum composite fermented wine, the raw materials of which include, by weight: 45 parts of hollow plums, 35 parts of green plums, 7 parts of starter, 4 parts of sugar, 1300 parts of purified water, 0.15 parts of diammonium hydrogen phosphate, 0.15 parts of calcium chloride and 0.15 parts of potassium metabisulfite, the sugar is rock sugar, and the starter is active bayanus yeast.

[0026] The present invention also provides a preparation process of hollow plum and green plum composite fermented wine, which specifically comprises the following steps:

[0027] S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 30 minutes, wash the skin, dry them, remove the core, and set aside;

[0028] S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to be homogenized, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 350r / min and a temperature of 33°C for 25min to prepare a fermented pulp stock solution;

[0029] S3. Fermentation treatment: transfer the fermented pulp obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar, stir evenly, and ferment at 30°C for 3 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after the fermentation, then ferment the filtered wine at 27°C for another 1.5 months, and store in a sealed container for 25 days.

[0030] S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 7 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by a refractometer to be 10%, and stored at a low temperature of 8°C.

[0031] Example 2: A hollow plum and green plum composite fermented wine, the raw materials of which include by weight: 40 parts of hollow plums, 30 parts of green plums, 5 parts of starter, 3 parts of sugar, 1000 parts of pure water, 0.1 part of diammonium hydrogen phosphate, 0.1 part of calcium chloride and 0.1 part of potassium metabisulfite, the sugar is white sugar, and the starter is Angel brewer's yeast.

[0032] The present invention also provides a preparation process of hollow plum and green plum composite fermented wine, which specifically comprises the following steps:

[0033] S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 20 minutes, wash the skin, dry them, remove the core, and set aside;

[0034] S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to be homogenized, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 300r / min and a temperature of 30°C for 20min to prepare a fermented pulp stock solution;

[0035] S3. Fermentation treatment: transfer the fermented pulp obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar, stir evenly, and ferment at 27°C for 2 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after the fermentation, then ferment the filtered wine at 25°C for another month, and store in a sealed container for 20 days.

[0036] S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 5 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by refractometer to be 5%, and stored at a low temperature of 5°C.

[0037] Example 3: A hollow plum and green plum composite fermented wine, the raw materials of which include, by weight: 50 parts of hollow plums, 40 parts of green plums, 10 parts of starter, 5 parts of sugar, 1500 parts of purified water, 0.2 parts of diammonium hydrogen phosphate, 0.2 parts of calcium chloride and 0.2 parts of potassium metabisulfite, the sugar is brown sugar, and the starter is active bayanus yeast.

[0038] The present invention also provides a preparation process of hollow plum and green plum composite fermented wine, which specifically comprises the following steps:

[0039] S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 40 minutes, wash the skin, dry them, remove the core, and set aside;

[0040] S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to be homogenized, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 400r / min and a temperature of 35°C for 30min to prepare a fermented pulp stock solution;

[0041] S3. Fermentation treatment: transfer the fermented pulp obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar, stir evenly, and ferment at 33°C for 4 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after fermentation, then ferment the filtered wine at 30°C for another 2 months, and store in a sealed container for 30 days.

[0042] S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 10 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by a refractometer to be 15%, and stored in a low temperature environment of 12°C.

[0043] Example 4: A hollow plum and green plum composite fermented wine, the raw materials of which include by weight: 43 parts of hollow plums, 33 parts of green plums, 6 parts of starter, 4 parts of sugar, 1200 parts of pure water, 0.13 parts of diammonium hydrogen phosphate, 0.13 parts of calcium chloride and 0.13 parts of potassium metabisulfite, the sugar is rock sugar, and the starter is Angel brewer's yeast.

[0044] The present invention also provides a preparation process of hollow plum and green plum composite fermented wine, which specifically comprises the following steps:

[0045] S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 25 minutes, wash the skin, dry them, remove the core, and set aside;

[0046] S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to make a homogenate, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 330r / min and a temperature of 32°C for 22min to prepare a fermented pulp stock solution;

[0047] S3. Fermentation treatment: transfer the fermented pulp obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar, stir evenly, and ferment at 28°C for 2.5 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after the fermentation, then ferment the filtered wine at 26°C for another 1.5 months, and store in a sealed container for 23 days.

[0048] S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 6 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by refractometer to be 7%, and stored at a low temperature of 7°C.

[0049] In summary, the present invention can prepare fermented wine by mixed fermentation of hollow plums and green plums, so as to greatly enrich the ingredients of fermented wine, and well achieve the purpose of improving the taste of fermented wine, greatly enrich the ingredients of hollow plum fermented wine, achieve both enriching the effective ingredients of fermented wine and enabling drinkers to have a better taste experience, shorten the fermentation cycle through mixed fermentation, achieve the purpose of reducing the fermentation steps to improve the preparation efficiency of fermented wine, thereby greatly facilitating the preparation of fermented wine.

[0050] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0051] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0052] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A hollow plum green plum composite fermented wine, characterized by: The raw materials include, by weight: 40-50 parts of hollow plums, 30-40 parts of green plums, 5-10 parts of leavening agents, 3-5 parts of sugar agents, 1000-1500 parts of purified water, 0.1-0.2 parts of diammonium hydrogen phosphate, 0.1-0.2 parts of calcium chloride and 0.1-0.2 parts of potassium metabisulfite.

2. The hollow plum and green plum composite fermented wine according to claim 1, characterized in that: The raw materials include, by weight: 45 parts of hollow plums, 35 parts of green plums, 7 parts of fermentation agents, 4 parts of sugar agents, 1300 parts of purified water, 0.15 parts of diammonium hydrogen phosphate, 0.15 parts of calcium chloride and 0.15 parts of potassium metabisulfite.

3. The hollow plum and green plum composite fermented wine according to claim 1, characterized in that: The raw materials include, by weight: 40 parts of hollow plums, 30 parts of green plums, 5 parts of fermentation agents, 3 parts of sugar agents, 1000 parts of purified water, 0.1 parts of diammonium hydrogen phosphate, 0.1 parts of calcium chloride and 0.1 parts of potassium metabisulfite.

4. The hollow plum and green plum composite fermented wine according to claim 1, characterized in that: The raw materials include, by weight: 50 parts of hollow plums, 40 parts of green plums, 10 parts of leavening agents, 5 parts of sugar agents, 1500 parts of purified water, 0.2 parts of diammonium hydrogen phosphate, 0.2 parts of calcium chloride and 0.2 parts of potassium metabisulfite.

5. The hollow plum and green plum composite fermented wine according to any one of claims 1 to 4, characterized in that: The sugar agent is one of rock sugar, white sugar or brown sugar.

6. The hollow plum and green plum composite fermented wine according to any one of claims 1 to 4, characterized in that: The fermentation agent is one of active Bayer's yeast or Angel Saccharomyces cerevisiae.

7. A process for preparing the hollow plum and green plum composite fermented wine according to any one of claims 1 to 4, characterized in that: The specific steps include: S1. Pretreatment of greengage and hollow plum: Select high-quality greengage and hollow plum that are 80% to 90% mature, free of pests and diseases, plump, firm, and crispy, soak them in salt water for 20-40 minutes, wash the skin, dry them, remove the core, and set aside; S2, preparing greengage and hollow plum fermented pulp stock solution: taking the required weight portions of pitted greengage and after the treatment in step S1, adding them into a stirring device to make a homogenate, respectively preparing greengage pulp and hollow plum pulp, and then mixing the prepared greengage pulp, hollow plum pulp and purified water through a mixing device at a speed of 300-400r / min and a temperature of 30-35°C for 20-30min to prepare a fermented pulp stock solution; S3. Fermentation treatment: transfer the fermented pulp liquid obtained in step S2 to a fermentation device, add the required weight of the starter, add the required weight of the sugar agent, stir evenly, and ferment at 27-33°C for 2-4 months. Observe regularly every day to ensure the normal fermentation. When the alcohol content no longer increases, stop the fermentation, filter and separate the wine and lees after the fermentation, then ferment the filtered wine at 25-30°C for another 1-2 months, and store in a sealed container for 20-30 days. S4, filling and sterilization treatment: the fermentation liquid of step S3 is filtered and clarified, then canned, and sterilized by ultraviolet sterilization equipment for 5-10 minutes to obtain hollow plum and green plum composite fermented wine, and then the alcohol content is measured by refractometer to be 5%-15%, and stored at a low temperature of 5-12°C.

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