CN1425752A - Process for preparing fermented grape juice drink - Google Patents
Process for preparing fermented grape juice drink Download PDFInfo
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- CN1425752A CN1425752A CN 02160707 CN02160707A CN1425752A CN 1425752 A CN1425752 A CN 1425752A CN 02160707 CN02160707 CN 02160707 CN 02160707 A CN02160707 A CN 02160707A CN 1425752 A CN1425752 A CN 1425752A
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- China
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- vitis viniferae
- sucus vitis
- grape juice
- juice drink
- preparation
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Abstract
The preparation process of fermented grape juice drink includes the following steps: squeezing fresh grape juice; heating disinfecting and concentrating grape juice at 90-100 deg.c until reaching the sugar content of 220-270 g/L; cooling to below 25 deg.c and taking the supernatant; sealing the supernatant in a fermentation cylinder and fermentation at ambient temperature of 15-25 deg.c and inside temperature 20-35 deg.c until reaching clear grape juice, no foam, no fermentation sound and no temperature difference between outside and inside the fermentation cylinder; deposition and/or filtering to obtain the fermented grape juice drink. Through the reasonable technological process, product with high and stable quality may be produced.
Description
Technical field: the present invention relates to a kind of preparation method of fermenting beverage, be meant a kind of preparation method of fermented grape juice drink especially.
Background technology: Mu Sailaisi be many be a kind of fermenting beverage that main raw material is made with the Sucus Vitis viniferae with national characters, it is the distinctive a kind of traditional drink of Xinjiang Uygur, Mu Sailaisi is the dimension language title of this drink; The existing method that is used to prepare Mu Sailaisi among the people is varied, has nothing in common with each other, and has their own characteristics each; But existing is that the method for feedstock production Mu Sailaisi exists production craft step and process parameters design is unreasonable, the defective that quality product can't guarantee with the Sucus Vitis viniferae.
Summary of the invention: it is reasonable to the purpose of this invention is to provide a kind of processing step and process parameters design, the preparation method of good product quality, stable fermented grape juice drink.
The object of the present invention is achieved like this, a kind of preparation method of fermented grape juice drink, and it may further comprise the steps:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 220g/L-270g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. will go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, and under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature of the Sucus Vitis viniferae in the fermentor tank is between 20 ℃ of-35 ℃ of degree all the time;
5. lather collapse, the wine sound that on the Sucus Vitis viniferae in the fermentor tank becomes clear, liquid level, produces because of fermentation also disappear and fermentor tank inside and outside the temperature difference when also disappearing, show that then the Sucus Vitis viniferae in the fermentor tank has fermented;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is the finished product fermented grape juice drink.
Aforementioned fermentor tank is terrine, porcelain jar, enamel pot or stainless cylinder of steel.
The present inventor according to its empirical science that in long term production, accumulates summed up the preparation method of above-mentioned a kind of brand-new fermented grape juice drink, the fermented grape juice drink of using this method to prepare has the characteristics that outward appearance is good, delicious, the quality homogeneity is good of product, and it compared with prior art has, and preparation technology is simple, flow process short, the characteristics of constant product quality.
Embodiment: the invention will be further described below in conjunction with embodiment, a kind of preparation method of fermented grape juice drink, and it may further comprise the steps:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 220g/L-270g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of; In heat-processed, need to measure with saccharometer every now and then the sugar degree of Sucus Vitis viniferae;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. will go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, and under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature of the Sucus Vitis viniferae in the fermentor tank is between 20 ℃ of-35 ℃ of degree all the time; Fermentor tank is difficult for overpack, and fermentor tank is terrine, porcelain jar, enamel pot or stainless cylinder of steel; Sucus Vitis viniferae in the fermentor tank is in the process of fermentation, and the temperature of Sucus Vitis viniferae can rise, and can produce a lot of bubbles in the Sucus Vitis viniferae, and send the i.e. wine sound of sound, and it is muddy that Sucus Vitis viniferae can become, and fermenting process can be transformed into the sugar moieties in the Sucus Vitis viniferae alcohol and acid; Owing in Sucus Vitis viniferae, add any yeast in this fermenting process, so it belongs to spontaneous fermentation, so because be that spontaneous fermentation must the strict health of noting keeping utensil and environment in each step of the present invention;
5. when the lather collapse that the Sucus Vitis viniferae in the fermentor tank becomes clearly again, produce because of fermentation on the liquid level, wine sound disappear and fermentor tank inside and outside the temperature difference when also disappearing, show that then the Sucus Vitis viniferae in the fermentor tank has fermented;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is the finished product fermented grape juice drink; Above-mentioned precipitation can be centrifugation, staticly settle, freezing staticly settling and/or the chemical agent aids precipitation; So-called freezing staticly settling is meant that the Sucus Vitis viniferae that will ferment cools to below 0 ℃ and precipitates; So-called chemical agent aids precipitation is meant that adding 200 grams-300 gram tannic acids and 300 grams-500 gram gelatin by Sucus Vitis viniferae per ton condenses insolubles in the Sucus Vitis viniferae to accelerate a kind of intermediate processing of sedimentation speed and precipitation quality, determine to add the amount of using tannic acid and gelatin by above-mentioned amount ranges earlier during concrete operations, as taking by weighing 200 gram tannic acids and 300 gram gelatin respectively, 250 gram tannic acids and 400 gram gelatin or 300 gram tannic acids and 500 gram gelatin, respectively tannic acid and gelatin are dissolved into the aqueous solution with boiling water again, elder generation adds the tannic acid aqueous solution in the Sucus Vitis viniferae and stirs then, add aqueous gelatin solution in the Sucus Vitis viniferae again and stir, the Sucus Vitis viniferae that will be added with tannic acid and gelatin at last leaves standstill and/or centrifugation.
Practice show in above-mentioned finished product fermented grape juice drink sugar degree greater than 3%, ethanol content is 8%-15%, its mouthfeel the best when acid component content is 6%-11%; So when the index of above-mentioned finished product fermented grape juice drink does not reach above-mentioned standard, can also come it is allocated with granulated sugar, water and/or Sucus Vitis viniferae; In general can both reach These parameters.
Bright-coloured more tempting for the color and luster that makes the fermented grape juice drink that the present invention makes, before thermal sterilization and grape fruitade, can also dye to Sucus Vitis viniferae with the colored water that has color; Colored water can be to boil the red grape severe edema due to hypofunction of the spleen, boil purple mulberry fruit solid carbon dioxide or be dissolved with the water of pigment; Wherein boiling the red grape severe edema due to hypofunction of the spleen is to make after the red grape skin after squeezing the juice is added poach 1-1.5 hour, and amount of water is crossed the red grape skin for well with water logging, adds water and takes fiery time-consuming too much.
Owing to contain acid composition in the Sucus Vitis viniferae, when direct usefulness other metal container except that stainless steel carries out thermal sterilization and when concentrated, Sucus Vitis viniferae degenerated Sucus Vitis viniferae; So when with other the metal container except that stainless steel Sucus Vitis viniferae being carried out thermal sterilization and when concentrated, before in container, injecting Sucus Vitis viniferae, at first on the container inner wall of cleaning, drying, be coated with the last layer vegetables oil, and pour Sucus Vitis viniferae after oil reservoir dried again into and carry out thermal sterilization and concentrate; Oil reservoir plays buffer action.
If allowing to be preferably in each step of the present invention, financial resources all use stainless steel ware.
Embodiment 1:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 220g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. will go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, and under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature of the Sucus Vitis viniferae in the fermentor tank is between 20 ℃ of-35 ℃ of degree all the time;
5. lather collapse, the wine sound that on the Sucus Vitis viniferae in the fermentor tank becomes clear, liquid level, produces because of fermentation also disappear and fermentor tank inside and outside the temperature difference when also disappearing, show that then the Sucus Vitis viniferae in the fermentor tank has fermented;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is the finished product fermented grape juice drink.
Embodiment 2:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 245g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
All the other steps are the same with embodiment 1.
Embodiment 3:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 270g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
All the other steps are the same with embodiment 1.
Embodiment 4:
1. get and squeeze the juice after fresh sophisticated red grape is cleaned out;
What 2. add volume in the Sucus Vitis viniferae that upwards step produces and be Sucus Vitis viniferae total amount 1/3 boils the red grape severe edema due to hypofunction of the spleen;
3. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 260g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
4. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
5. will go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, and under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature of the Sucus Vitis viniferae in the fermentor tank is between 20 ℃ of-35 ℃ of degree all the time;
6. lather collapse, the wine sound that on the Sucus Vitis viniferae in the fermentor tank becomes clear, liquid level, produces because of fermentation also disappear and fermentor tank inside and outside the temperature difference when also disappearing, show that then the Sucus Vitis viniferae in the fermentor tank has fermented;
7. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is the finished product fermented grape juice drink.
Claims (9)
1. the preparation method of a fermented grape juice drink is characterized in that it may further comprise the steps:
1. get and squeeze the juice after fresh sophisticated grape is cleaned out;
2. will go up the Sucus Vitis viniferae produced of step and carry out thermal sterilization and concentrate under 90 ℃-100 ℃ temperature, till the pol of Sucus Vitis viniferae reached 220g/L-270g/L, the foam that needs at any time the Sucus Vitis viniferae surface to be produced in the process of heating was got rid of;
3. will go up after the step, the gained Sucus Vitis viniferae was cooled to below 25 ℃, it is standby to get supernatant liquid;
4. will go up the step gained Sucus Vitis viniferae clear liquid sealing and fermenting jar behind the fermentor tank of packing into, and under 15 ℃-25 ℃ envrionment temperature, carry out spontaneous fermentation, and the temperature of the Sucus Vitis viniferae in the fermentor tank is between 20 ℃ of-35 ℃ of degree all the time;
5. lather collapse, the wine sound that on the Sucus Vitis viniferae in the fermentor tank becomes clear, liquid level, produces because of fermentation also disappear and fermentor tank inside and outside the temperature difference when also disappearing, show that then the Sucus Vitis viniferae in the fermentor tank has fermented;
6. the Sucus Vitis viniferae that will go up the step gained precipitates and/or filters afterwards that the clear liquid of gained is the finished product fermented grape juice drink.
2. the preparation method of a kind of fermented grape juice drink according to claim 1 is characterized in that fermentor tank is terrine, porcelain jar, enamel pot or stainless cylinder of steel.
3. the preparation method of a kind of fermented grape juice drink according to claim 1 is characterized in that can also dyeing to Sucus Vitis viniferae with the colored water that has color before thermal sterilization and grape fruitade.
4. the preparation method of a kind of fermented grape juice drink according to claim 3 is characterized in that described colored water can be to boil the red grape severe edema due to hypofunction of the spleen, boil purple mulberry fruit solid carbon dioxide or be dissolved with the water of pigment.
5. the preparation method of a kind of fermented grape juice drink according to claim 4, it is characterized in that boiling the red grape severe edema due to hypofunction of the spleen is to make after the red grape skin after squeezing the juice is added poach 1-1.5 hour.
6. the preparation method of a kind of fermented grape juice drink according to claim 1, it is characterized in that when with other the metal container except that stainless steel Sucus Vitis viniferae being carried out thermal sterilization and when concentrated, before in container, injecting Sucus Vitis viniferae, at first on the container inner wall of cleaning, drying, be coated with the last layer vegetables oil, and pour Sucus Vitis viniferae again into after oil reservoir dried.
7. the preparation method of a kind of fermented grape juice drink according to claim 1, it is characterized in that the precipitation described in step 6. can be centrifugation, staticly settle, freezing staticly settling and/or the chemical agent aids precipitation;
8. the preparation method of a kind of fermented grape juice drink according to claim 7 is characterized in that described freezing staticly settling is meant that the Sucus Vitis viniferae that will ferment cools to below 0 ℃ and precipitates;
9. the preparation method of a kind of fermented grape juice drink according to claim 7, it is characterized in that described chemical agent aids precipitation is meant that adding 200 amounts that restrain-300 gram tannic acids and 300 grams-500 gram gelatin by Sucus Vitis viniferae per ton earlier measures tannic acid and gelatin respectively, with boiling water tannic acid and gelatin are dissolved into the aqueous solution respectively again, elder generation adds the tannic acid aqueous solution in the Sucus Vitis viniferae and stirs then, add aqueous gelatin solution in the Sucus Vitis viniferae again and stir, the Sucus Vitis viniferae that will be added with tannic acid and gelatin at last leaves standstill and/or centrifugation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02160707 CN1425752A (en) | 2002-12-30 | 2002-12-30 | Process for preparing fermented grape juice drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02160707 CN1425752A (en) | 2002-12-30 | 2002-12-30 | Process for preparing fermented grape juice drink |
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| CN1425752A true CN1425752A (en) | 2003-06-25 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100372468C (en) * | 2005-06-23 | 2008-03-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN102138687A (en) * | 2010-12-07 | 2011-08-03 | 天津科技大学 | Method for producing grape skin health-care beverage |
| CN101486958B (en) * | 2009-02-18 | 2012-05-30 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN104432349A (en) * | 2014-11-28 | 2015-03-25 | 苏州苏东庭生物科技有限公司 | Processing method of grape and mulberry juice beverage |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN109123256A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of mixed type blueberry juice drink material manufacturing technique |
-
2002
- 2002-12-30 CN CN 02160707 patent/CN1425752A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100372468C (en) * | 2005-06-23 | 2008-03-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN101486958B (en) * | 2009-02-18 | 2012-05-30 | 王华涛 | Process for brewing Zizhenxiang wine |
| CN102138687A (en) * | 2010-12-07 | 2011-08-03 | 天津科技大学 | Method for producing grape skin health-care beverage |
| CN104432349A (en) * | 2014-11-28 | 2015-03-25 | 苏州苏东庭生物科技有限公司 | Processing method of grape and mulberry juice beverage |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN109123256A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of mixed type blueberry juice drink material manufacturing technique |
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