Watermelon wine and preparation method thereof

Abstract

The invention discloses watermelon wine and a making method thereof and belongs to the technical field of brewing. In order to solve the technical problems that watermelon wine in the prior art is poor in taste and unstable in alcohol degree, and the utilization rate of raw materials in the preparation process is low, the invention provides watermelon wine and a preparation method thereof. On one hand, the content of fermentable sugar in unit volume is increased, and on the other hand, the finally obtained watermelon wine product has richer taste, and the quality stability of the watermelon finished product wine is improved. The high-degree watermelon wine is obtained through distillation and purification treatment, the storage life of the watermelon wine is prolonged, flavor substances are further concentrated, the drinking experience is mellower, and compared with common low-degree fruit wine in the market, the high-degree watermelon wine has higher uniqueness and collection value.

Description

Technical Field

[0001] The invention belongs to the technical field of brewing, and in particular relates to watermelon wine and a production method thereof. Background Art

[0002] Watermelon is cold in nature and has a refreshing and thirst-quenching effect. It is rich in glucose, malic acid, fructose, protein amino acids, watermelonin and rich vitamin C. It is a nutritious fruit. As a seasonal fruit, watermelon is not easy to store when it is put on the market in large quantities.

[0003] Wine is an indispensable carrier of my country's traditional food culture. With the improvement of people's quality of life, low-alcohol fruit wine drinks are becoming more and more popular and respected. Various types of fruit wine have also appeared one after another, and people have higher and higher requirements for the color, flavor, taste, etc. of fruit wine. With the growth of consumer demand for healthy drinks, natural fruit wine has been widely welcomed for its unique flavor and nutritional value.

[0004] However, in the prior art, watermelon wine is prepared by adding white sugar to increase the sugar content, and the raw material utilization rate is low during the production process, resulting in resource waste. Therefore, those skilled in the art are eager to develop a method for preparing high-quality watermelon wine with a simple production process and low raw material loss. Summary of the invention

[0005] The invention provides a watermelon wine and a preparation method thereof to solve the technical problem that in the prior art, white sugar is added to increase the sugar content in the wine making process to prepare watermelon wine, and the raw material utilization rate is low in the production process.

[0006] One of the objects of the present invention is to provide a method for preparing watermelon wine, the preparation method comprising the following steps:

[0007] S1: Raw material selection: Select ripe watermelons weighing more than five kilograms and with a starting sugar content of 7%-12% as raw materials;

[0008] S2: pre-processing stage: washing the watermelon raw material selected in S1, peeling it and taking out the inner pulp, and then squeezing the pulp into juice to obtain preliminary watermelon juice;

[0009] S3: Concentration treatment: Concentrating the watermelon juice with an initial sugar content of 7%-12% in S2 to obtain watermelon concentrated juice;

[0010] S4: fermentation process: transferring the watermelon concentrated juice obtained in S3 to a fermentation tank for natural fermentation to obtain watermelon fermentation liquid;

[0011] S5: Distillation and purification: The watermelon fermented liquid with an alcohol concentration in the range of 9°-10° obtained in S4 is distilled and purified until the alcohol content of the watermelon juice reaches the range of 36°-53°, and watermelon wine is obtained, which is placed in a cool and dry place for cellaring.

[0012] In a preferred embodiment of the present invention, the sugar content of the watermelon concentrated juice in S3 is 20%-30%.

[0013] In a preferred embodiment of the present invention, the concentration process in S3 is to concentrate the watermelon juice using a triple-effect evaporator or a plate evaporator.

[0014] In a preferred embodiment of the present invention, the concentration treatment step using a triple-effect evaporator is as follows: the triple-effect evaporator is composed of a heater, a separator and a condenser, and the triple-effect evaporator is used to concentrate the sugar content of the watermelon juice to a range of 20%-30%, the temperature of the triple-effect evaporator is 72°C-62°C-48°C, and the pressure of the triple-effect evaporator is negative pressure.

[0015] In a preferred embodiment of the present invention, the concentration treatment step using a plate evaporator is as follows: the plate evaporation system is composed of a plurality of parallel arranged heating plates, with gaps between each plate for liquid flow, and the plate evaporator is used to concentrate the sugar content of the watermelon juice to a range of 20%-30%.

[0016] In a preferred embodiment of the present invention, the fermentation temperature in the fermentation process in S4 is controlled at 20°C-35°C; and the fermentation period is 20-26 days.

[0017] In a preferred embodiment of the present invention, the distillation purification treatment in S5 is performed by a continuous distillation apparatus.

[0018] The second object of the present invention is to provide a watermelon wine, which is obtained by adopting the above preparation method.

[0019] The beneficial effects of the present invention are as follows: the present invention provides a watermelon wine and a preparation method thereof, wherein the alcohol content of the watermelon wine is within the range of 36°-53°, and the wine is a watermelon wine with a high alcohol content. Due to the uncertainty of agricultural products, compared with using less mature watermelons as raw materials, the present invention selects more than five kilograms of mature watermelons with an initial sugar content of 7%-12% as raw materials, thereby ensuring that the prepared watermelon wine has a richer taste and flavor, and significantly improving the quality of the finished watermelon wine, because the mature watermelon has a higher content of sugar and flavor substances, which provides better basic conditions for the subsequent fermentation process.

[0020] The present invention processes the watermelon raw material by washing, peeling, pulping and juicing during the processing process, effectively removing impurities and undesirable components that may affect the quality of watermelon wine, and ensuring the freshness and purity of the raw materials; compared with the method of directly using the whole watermelon or simply washing it, this refined processing step can better retain the original natural aroma and nutritional components of the watermelon, while reducing the presence of harmful microorganisms and improving food safety.

[0021] The present invention utilizes a triple-effect evaporator or a plate evaporator to concentrate watermelon juice, and concentrates watermelon juice with an initial sugar content within the range of 7%-12% to a sugar content of 20%-30%. On the one hand, the content of fermentable sugar per unit volume is increased, and on the other hand, the final watermelon wine product has a richer taste. Compared with the traditional single heating concentration method, the concentration treatment performed by the triple-effect evaporator or the plate evaporator can maximize the quality stability of the finished watermelon wine while maintaining the beneficial components in the watermelon juice without being destroyed.

[0022] The present invention utilizes a fermentation tank to carry out a fermentation process lasting 20 to 26 days, fully converting the sugar in the watermelon juice into alcohol, and producing rich flavor substances such as esters, forming a unique aroma characteristic; compared with rapid fermentation in a shorter period of time, long-term and gentle fermentation helps to form a more complex and harmonious flavor system, and the watermelon wine provided by the present invention has better market competitiveness.

[0023] The present invention performs distillation and purification treatment on watermelon juice (sugar content of 20%-30%) when the alcohol concentration is in the range of 9°-10° after fermentation to obtain watermelon wine with high alcohol content in the range of 36°-53°. The high-alcohol watermelon wine prepared by the preparation method provided by the present invention can not only extend the shelf life of the watermelon wine, but also further concentrate the flavor substances, making the drinking experience more mellow. Compared with the common low-alcohol fruit wine on the market, such a high-concentration setting gives the product stronger uniqueness and collection value.

[0024] The watermelon wine prepared by the present invention can be slowly aged in a specific environment through cellar storage, and gradually develop a more mellow and delicate taste and complex layering. Different from the practice of immediately bottling and selling, proper aging can allow various components in the watermelon wine to react to a certain extent, promote the fusion of flavor substances, and finally present a more high-quality and stable finished product characteristic. DETAILED DESCRIPTION

[0025] Those skilled in the art can refer to the content of this article and appropriately improve the process parameters. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications described herein without departing from the content and scope of the present invention to implement and apply the technology of the present invention.

[0026] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments. The test methods used in the following examples are all conventional methods unless otherwise specified, and the materials, reagents, methods and instruments used are conventional materials, reagents, methods and instruments in the art unless otherwise specified, and those skilled in the art can obtain them through commercial channels.

[0027] Embodiment 1:

[0028] S1: Raw material selection: Select ripe watermelons weighing more than five kilograms and with a starting sugar content of 7%-12% as raw materials;

[0029] S2: pre-processing stage: washing the watermelon raw material selected in S1, peeling it and taking out the inner pulp, and then squeezing the pulp into juice to obtain preliminary watermelon juice;

[0030] S3: Concentration treatment: using a triple-effect evaporator to concentrate the watermelon juice with an initial sugar content of 7%-12% in S2 to obtain a watermelon concentrated juice, wherein the sugar content of the watermelon concentrated juice is 20%-30%; the concentration treatment is carried out by using a triple-effect evaporator, and the triple-effect evaporator is composed of a heater, a separator and a condenser; using the triple-effect evaporator to concentrate the sugar content of the watermelon juice to a range of 20%-30%, the temperature of the triple-effect evaporator is 72°C-62°C-48°C, and the pressure of the triple-effect evaporator is negative pressure;

[0031] S4: Fermentation process: the watermelon concentrated juice obtained in S3 is transferred to a fermentation tank for natural fermentation, and the fermentation state is regularly monitored to obtain watermelon fermentation liquid; the fermentation temperature during the fermentation process is controlled at 20°C-35°C; and the fermentation cycle is 20-26 days;

[0032] S5: Distillation and purification: The watermelon fermented liquid with an alcohol concentration in the range of 9°-10° obtained in S4 is subjected to distillation and purification treatment until the alcohol content of the watermelon juice reaches the range of 36°-53°, and the distillation and purification treatment is carried out by a continuous distillation device to obtain watermelon wine, which is placed in a cool and dry place for cellaring. The cellaring means that the watermelon wine is placed in a clean and pollution-free ceramic container for sealed storage, and placed in a cool and dry place for at least one year to complete the aging process to obtain watermelon wine.

[0033] Embodiment 2:

[0034] S1: Raw material selection: Select ripe watermelons weighing more than five kilograms and with a starting sugar content of 7%-12% as raw materials;

[0035] S2: pre-processing stage: washing the watermelon raw material selected in S1, peeling it and taking out the inner pulp, and then squeezing the pulp into juice to obtain preliminary watermelon juice;

[0036] S3: Concentration treatment: using a plate evaporator to concentrate the watermelon juice with an initial sugar content of 7%-12% in S2 to obtain a watermelon concentrated juice, wherein the sugar content of the watermelon concentrated juice is 20%-30%; the concentration treatment is performed by using a plate evaporator, wherein the plate evaporation system is composed of a plurality of parallel arranged heating plates, and a gap is left between each plate for liquid flow; using the plate evaporator to concentrate the sugar content of the watermelon juice to a range of 20%-30%;

[0037] S4: Fermentation process: the watermelon concentrated juice obtained in S3 is transferred to a fermentation tank for natural fermentation, and the fermentation state is regularly monitored to obtain watermelon fermentation liquid; the fermentation temperature during the fermentation process is controlled at 20°C-35°C; and the fermentation cycle is 20-26 days;

[0038] S5: Distillation and purification: The watermelon fermented liquid with an alcohol concentration in the range of 9°-10° obtained in S4 is subjected to distillation and purification treatment until the alcohol content of the watermelon juice reaches the range of 36°-53°, and the distillation and purification treatment is carried out by a continuous distillation device to obtain watermelon wine, which is placed in a cool and dry place for cellaring. The cellaring means that the watermelon wine is placed in a clean and pollution-free ceramic container for sealed storage, and placed in a cool and dry place for at least one year to complete the aging process to obtain watermelon wine.

[0039] The contents not described in detail in the specification of the present invention are well-known technologies for those skilled in the art. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing watermelon wine, characterized in that: The preparation method comprises the following steps: S1: Raw material selection: Select ripe watermelons weighing more than five kilograms and with a starting sugar content of 7%-12% as raw materials; S2: pre-processing stage: washing the watermelon raw material selected in S1, peeling it and taking out the inner pulp, and then squeezing the pulp into juice to obtain preliminary watermelon juice; S3: Concentration treatment: Concentrating the watermelon juice with an initial sugar content of 7%-12% in S2 to obtain watermelon concentrated juice; S4: fermentation process: transferring the watermelon concentrated juice obtained in S3 to a fermentation tank for natural fermentation to obtain watermelon fermentation liquid; S5: Distillation and purification: The watermelon fermented liquid with an alcohol concentration in the range of 9°-10° obtained in S4 is distilled and purified until the alcohol content of the watermelon juice reaches the range of 36°-53°, and watermelon wine is obtained, which is placed in a cool and dry place for cellaring.

2. The preparation method according to claim 1, characterized in that: The sugar content of the watermelon concentrated juice in S3 is 20%-30%.

3. The preparation method according to claim 1, characterized in that: The concentration process described in S3 is to use a triple-effect evaporator or a plate evaporator to concentrate the watermelon juice.

4. The preparation method according to claim 3, characterized in that: The concentration treatment steps using the triple-effect evaporator are as follows: the triple-effect evaporator is composed of a heater, a separator and a condenser, and the triple-effect evaporator is used to concentrate the sugar content of the watermelon juice to a range of 20%-30%. The temperature of the triple-effect evaporator is 72°C-62°C-48°C, and the pressure of the triple-effect evaporator is negative pressure.

5. The preparation method according to claim 3, characterized in that: The concentration treatment steps using the plate evaporator are as follows: the plate evaporation system is composed of a plurality of parallel arranged heating plates, each plate has a gap between them for liquid flow, and the plate evaporator is used to concentrate the sugar content of the watermelon juice to within the range of 20%-30%.

6. The preparation method according to claim 1, characterized in that: The fermentation temperature in the fermentation process described in S4 is controlled at 20°C-35°C; the fermentation period is 20-26 days.

7. The preparation method according to claim 1, characterized in that: The distillation purification treatment in S5 is performed by a continuous distillation apparatus.

8. A watermelon wine, characterized in that: The watermelon wine is obtained by adopting any one of the preparation methods of claims 1 to 7 above.