CN105176733A - Jack fruit wine and preparation method thereof - Google Patents
Jack fruit wine and preparation method thereof Download PDFInfo
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- CN105176733A CN105176733A CN201510572801.XA CN201510572801A CN105176733A CN 105176733 A CN105176733 A CN 105176733A CN 201510572801 A CN201510572801 A CN 201510572801A CN 105176733 A CN105176733 A CN 105176733A
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- fruit wine
- jack fruit
- yeast
- pulp
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- 244000025352 Artocarpus heterophyllus Species 0.000 title claims abstract description 37
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 title claims abstract description 37
- 235000014101 wine Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 20
- 239000008399 tap water Substances 0.000 claims description 16
- 235000020679 tap water Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 241000218232 Artocarpus Species 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 241000235342 Saccharomycetes Species 0.000 abstract 2
- 235000012206 bottled water Nutrition 0.000 abstract 2
- 239000003651 drinking water Substances 0.000 abstract 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000010675 chips/crisps Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses jack fruit wine and a preparation method thereof. The jack fruit wine comprises 80 to 100 parts of jack fruit pulp, 5 to 10 parts of distiller yeast, 20 to 30 parts of white granulated sugar and 30 to 50 parts of potable water. The preparation method comprises the steps of squeezing the jack fruit pulp into juice, preparing saccharomycetes by using the jack frui8t pulp and the distiller yeast, mixing the jack fruit juice, the saccharomycetes and the white granulated sugar with the potable water, then performing fermentation twice, and performing sterilization and packaging after fermentation to obtain finished products. The jack fruit wine disclosed by the invention is low in alcoholic strength, is rich in jack fruit flavor, is obvious in wine fragrance and is refreshing and tasty.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of Jack fruit wine and preparation method thereof.
Background technology
Fructus Artocarpi Heterophylli (ArtocarpUsheterophyllUsLam) has another name called jackfruit, artocarpus heterophyllus, belongs to Moraceae Artocarpus aiphyllium, is catchment fruit, grain and preciousness material in the tropical tree species of one.Fructus Artocarpi Heterophylli fresh fruit is except directly edible, and also can make cake, preserved fruit, crisp, beverage etc., crude fruit can make the batching of various dish, and seed can be cooked, and can extract starch, also can make grain surrogate, is southern " woody grain " fruit tree.Fructus Artocarpi Heterophylli is tasty and refreshing, crisp sweet, has unique giving off a strong fragrance and abundant nutrition, the dark favor by tourists from both home and abroad.
Fructus Artocarpi Heterophylli pulp is fresh and sweet, and good to eat Fructus Artocarpi Heterophylli contains the materials such as carbohydrate, protein, VITAMIN, amino acid, calcium, iron, potassium, and aromatic flavour, taste is fresh and sweet, is the very good material of making fruit wine.But Jack fruit wine is in the course of processing, aroma component and yellow pigment loss comparatively greatly, have a strong impact on quality of finished.Many producers add essence and pigment carries out blending and toning to Jack fruit wine.
But in prior art, Jack fruit wine processing adopts fruit pulp fermentation, and complex process, produces a large amount of wastes, and fruit utilization rate is very low, accounts for 35% of fruit simultaneously.Therefore, research and develop a kind of complete processing simple, the Jack fruit wine that fruit utilization rate is high has great importance, Fructus Artocarpi Heterophylli contains the carbohydrate compared with horn of plenty, protein, carbohydrate, starch, VITAMIN, mineral substance etc., its nutritive value, pharmaceutical use is very high, Fructus Artocarpi Heterophylli is produced seasonal strong, fresh fruit is storage tolerance not, adopt and easily to rot afterwards, the deep processing of development Fructus Artocarpi Heterophylli is the only way which must be passed of its industrialization, but what exploitation was maximum at present is crisp of Fructus Artocarpi Heterophylli, pancake, preserved fruit etc., single to the deep processed product of Fructus Artocarpi Heterophylli, the nutritive value of Fructus Artocarpi Heterophylli can not get utilizing completely.
Summary of the invention
The object of the invention is the nutritive ingredient in order to make full use of Fructus Artocarpi Heterophylli, keeping Fructus Artocarpi Heterophylli local flavor, the preparation method of the Jack fruit wine that a kind of preparation method is simple, the preservation time is long is provided.The technical scheme used for realizing the object of the invention is:
A kind of Jack fruit wine, comprises the raw material of following parts by weight: Fructus Artocarpi Heterophylli pulp 80-100 part, distiller's yeast 5-10 part, white sugar 20-30 part and tap water 30-50 part.
Above-described Fructus Artocarpi Heterophylli pulp 90-100 part, distiller's yeast 8-10 part, white sugar 25-30 part and tap water 40-50 part.
Above-described Fructus Artocarpi Heterophylli pulp 85-95 part, distiller's yeast 6-9 part, white sugar 22-28 part and tap water 35-45 part.
A preparation method for Jack fruit wine, comprises following preparation process:
1) choose the Fructus Artocarpi Heterophylli fruit of fresh mature, anosis worm, remove exocarp, remove seed, take 70-90 part Fructus Artocarpi Heterophylli pulp and 10-20 part tap water is smashed to pieces, be squeezed into juice, obtain Artocarpus juice;
2) mixed with 5-10 part distiller's yeast by remaining Fructus Artocarpi Heterophylli pulp, the encloses container being placed in 20-25 DEG C ferments 2-3 days, obtains yeast,
3) Artocarpus juice, the step 2 prepared by step 1)) after yeast, white sugar 20-30 part and the remaining tap water prepared mix, be placed in encloses container to ferment 7-10 days, temperature controls at 23-25 DEG C, stirs once every 3 days, filter after fermentation ends, filtrate and primary fermentation liquid;
4) it is that the encloses container of 25-28 DEG C ferments 20-30 days that primary fermentation liquid step 3) prepared is placed in temperature, filters, filtrate and secondary fermentation liquid after fermentation ends;
5) it is that the encloses container of 15-20 DEG C ferments 3-5 month that secondary fermentation liquid step 4) prepared is placed in temperature, and schlempe sinks clarification naturally, obtains Jack fruit wine stoste;
6) Jack fruit wine stoste step 5) prepared is placed in 60-80 DEG C of sterilization 10-20 minute, after sterilization terminates, naturally cools to normal temperature, packaging, obtains product.
Above-described step 2) temperature controls, at 22-23 DEG C of bottom fermentation 2-3 days, to obtain yeast.
Above-described step 3) fermentation time is 8-9 days, and temperature controls at 24-25 DEG C.
Beneficial effect of the present invention for: the material that Fructus Artocarpi Heterophylli of the present invention uses is natural additive-free, and through each fermentation procedure and the control to temperature, the Jack fruit wine of preparation has natural Fructus Artocarpi Heterophylli aroma, and the nutritive ingredient of Fructus Artocarpi Heterophylli itself is not lost, the limpid bright no suspended substance of fruit wine, without precipitation, mouthfeel is soft, stingless excitation and peculiar smell, can enrich tropical feature fruit wine kind, Jack fruit wine alcoholic strength of the present invention is low, and Fructus Artocarpi Heterophylli is with rich flavor, aroma is obvious, clearly good to eat.
Embodiment
Embodiment 1
1) choose the Fructus Artocarpi Heterophylli fruit of fresh mature, anosis worm, remove exocarp, remove seed, take 70 parts of Fructus Artocarpi Heterophylli pulp and 20 portions of tap water are smashed to pieces, be squeezed into juice, obtain Artocarpus juice;
2) mixed with 5 parts of distiller's yeasts by 10 parts of Fructus Artocarpi Heterophylli pulp, the encloses container being placed in 20 DEG C ferments 2 days, obtains yeast,
3) Artocarpus juice, the step 2 prepared by step 1)) after yeast, white sugar 20 parts and the 30 portions of tap water prepared mix, be placed in encloses container fermentation 10 days, temperature controls at 23 DEG C, stirs once every 3 days, filter after fermentation ends, filtrate and primary fermentation liquid;
4) the primary fermentation liquid prepared by step 3) be placed in temperature be 28 DEG C encloses container fermentation 30 days, filter after fermentation ends, filtrate and secondary fermentation liquid;
5) the secondary fermentation liquid prepared by step 4) be placed in temperature be 20 DEG C encloses container fermentation 5 months, schlempe naturally sink clarification, obtain Jack fruit wine stoste;
6) Jack fruit wine stoste step 5) prepared is placed in 80 DEG C of sterilizations 10 minutes, after sterilization terminates, naturally cools to normal temperature, packaging, obtains product.
Embodiment 2
1) choose the Fructus Artocarpi Heterophylli fruit of fresh mature, anosis worm, remove exocarp, remove seed, take 80 parts of Fructus Artocarpi Heterophylli pulp and 10 portions of tap water are smashed to pieces, be squeezed into juice, obtain Artocarpus juice;
2) mixed with 10 parts of distiller's yeasts by 20 parts of Fructus Artocarpi Heterophylli pulp, the encloses container being placed in 25 DEG C ferments 2 days, obtains yeast,
3) Artocarpus juice, the step 2 prepared by step 1)) after yeast, white sugar 30 parts and the 20 portions of tap water prepared mix, be placed in encloses container fermentation 7 days, temperature controls at 25 DEG C, stirs once every 3 days, filter after fermentation ends, filtrate and primary fermentation liquid;
4) the primary fermentation liquid prepared by step 3) be placed in temperature be 25 DEG C encloses container fermentation 30 days, filter after fermentation ends, filtrate and secondary fermentation liquid;
5) the secondary fermentation liquid prepared by step 4) be placed in temperature be 15 DEG C encloses container fermentation 3 months, schlempe naturally sink clarification, obtain Jack fruit wine stoste;
6) Jack fruit wine stoste step 5) prepared is placed in 60 DEG C of sterilizations 20 minutes, after sterilization terminates, naturally cools to normal temperature, packaging, obtains product.
Embodiment 3
1) choose the Fructus Artocarpi Heterophylli fruit of fresh mature, anosis worm, remove exocarp, remove seed, take 90 parts of Fructus Artocarpi Heterophylli pulp and 20 portions of tap water are smashed to pieces, be squeezed into juice, obtain Artocarpus juice;
2) mixed with 7 parts of distiller's yeasts by 10 parts of Fructus Artocarpi Heterophylli pulp, the encloses container being placed in 22 DEG C ferments 2 days, obtains yeast,
3) Artocarpus juice, the step 2 prepared by step 1)) after yeast, white sugar 20-30 part and the 20 portions of tap water prepared mix, be placed in encloses container fermentation 8 days, temperature controls at 24 DEG C, stirs once every 3 days, filter after fermentation ends, filtrate and primary fermentation liquid;
4) the primary fermentation liquid prepared by step 3) be placed in temperature be 26 DEG C encloses container fermentation 25 days, filter after fermentation ends, filtrate and secondary fermentation liquid;
5) the secondary fermentation liquid prepared by step 4) be placed in temperature be 18 DEG C encloses container fermentation 4 months, schlempe naturally sink clarification, obtain Jack fruit wine stoste;
6) Jack fruit wine stoste step 5) prepared is placed in 70 DEG C of sterilizations 15 minutes, after sterilization terminates, naturally cools to normal temperature, packaging, obtains product.
Claims (6)
1. a Jack fruit wine, is characterized in that, comprises the raw material of following parts by weight: Fructus Artocarpi Heterophylli pulp 80-100 part, distiller's yeast 5-10 part, white sugar 20-30 part and tap water 30-50 part.
2. Jack fruit wine according to claim 1, is characterized in that, described Fructus Artocarpi Heterophylli pulp 90-100 part, distiller's yeast 8-10 part, white sugar 25-30 part and tap water 40-50 part.
3. Jack fruit wine according to claim 1, is characterized in that, described Fructus Artocarpi Heterophylli pulp 85-95 part, distiller's yeast 6-9 part, white sugar 22-28 part and tap water 35-45 part.
4. the preparation method of Jack fruit wine according to claim 1, is characterized in that, comprises following preparation process:
1) choose the Fructus Artocarpi Heterophylli fruit of fresh mature, anosis worm, remove exocarp, remove seed, take 70-90 part Fructus Artocarpi Heterophylli pulp and 10-20 part tap water is smashed to pieces, be squeezed into juice, obtain Artocarpus juice;
2) mixed with 5-10 part distiller's yeast by remaining Fructus Artocarpi Heterophylli pulp, the encloses container being placed in 20-25 DEG C ferments 2-3 days, obtains yeast,
3) Artocarpus juice, the step 2 prepared by step 1)) after yeast, white sugar 20-30 part and the remaining tap water prepared mix, be placed in encloses container to ferment 7-10 days, temperature controls at 23-25 DEG C, stirs once every 3 days, filter after fermentation ends, filtrate and primary fermentation liquid;
4) it is that the encloses container of 25-28 DEG C ferments 20-30 days that primary fermentation liquid step 3) prepared is placed in temperature, filters, filtrate and secondary fermentation liquid after fermentation ends;
5) it is that the encloses container of 15-20 DEG C ferments 3-5 month that secondary fermentation liquid step 4) prepared is placed in temperature, and schlempe sinks clarification naturally, obtains Jack fruit wine stoste;
6) Jack fruit wine stoste step 5) prepared is placed in 60-80 DEG C of sterilization 10-20 minute, after sterilization terminates, naturally cools to normal temperature, packaging, obtains product.
5. the preparation method of Jack fruit wine according to claim 4, is characterized in that, described step 2) temperature controls, at 22-23 DEG C of bottom fermentation 2-3 days, to obtain yeast.
6. the preparation method of Jack fruit wine according to claim 4, is characterized in that, described step 3) fermentation time is 8-9 days, and temperature controls at 24-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510572801.XA CN105176733A (en) | 2015-09-10 | 2015-09-10 | Jack fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510572801.XA CN105176733A (en) | 2015-09-10 | 2015-09-10 | Jack fruit wine and preparation method thereof |
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| CN105176733A true CN105176733A (en) | 2015-12-23 |
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| CN201510572801.XA Pending CN105176733A (en) | 2015-09-10 | 2015-09-10 | Jack fruit wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733876A (en) * | 2016-03-22 | 2016-07-06 | 罗彦文 | Preparation method of jackfruit wine |
| CN105733877A (en) * | 2016-03-22 | 2016-07-06 | 罗彦文 | Jackfruit wine |
| CN108384687A (en) * | 2018-05-23 | 2018-08-10 | 重庆创生生物产业技术研究院有限公司 | A kind of preparation method of aromatic Chinese spirit |
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| CN1577093A (en) * | 2003-07-23 | 2005-02-09 | Asml荷兰有限公司 | Lithographic apparatus and device manufacturing method |
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
| CN104774709A (en) * | 2015-04-30 | 2015-07-15 | 黄馨莹 | Brewing technology for jack-fruit wine |
-
2015
- 2015-09-10 CN CN201510572801.XA patent/CN105176733A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1577093A (en) * | 2003-07-23 | 2005-02-09 | Asml荷兰有限公司 | Lithographic apparatus and device manufacturing method |
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
| CN104774709A (en) * | 2015-04-30 | 2015-07-15 | 黄馨莹 | Brewing technology for jack-fruit wine |
Non-Patent Citations (1)
| Title |
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| 张玲，等: "发酵型菠萝蜜果酒加工工艺研究", 《湖北农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733876A (en) * | 2016-03-22 | 2016-07-06 | 罗彦文 | Preparation method of jackfruit wine |
| CN105733877A (en) * | 2016-03-22 | 2016-07-06 | 罗彦文 | Jackfruit wine |
| CN108384687A (en) * | 2018-05-23 | 2018-08-10 | 重庆创生生物产业技术研究院有限公司 | A kind of preparation method of aromatic Chinese spirit |
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Application publication date: 20151223 |