CN105199905A - Method for preparing wax apple fruit wine - Google Patents
Method for preparing wax apple fruit wine Download PDFInfo
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- CN105199905A CN105199905A CN201510671492.1A CN201510671492A CN105199905A CN 105199905 A CN105199905 A CN 105199905A CN 201510671492 A CN201510671492 A CN 201510671492A CN 105199905 A CN105199905 A CN 105199905A
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title abstract description 16
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 235000014101 wine Nutrition 0.000 claims abstract description 21
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- 238000000855 fermentation Methods 0.000 claims abstract description 18
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- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims abstract description 8
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- 230000004913 activation Effects 0.000 claims description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 229920001661 Chitosan Polymers 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 6
- 239000000440 bentonite Substances 0.000 claims description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
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- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
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- 230000037396 body weight Effects 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 11
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- 239000000796 flavoring agent Substances 0.000 abstract description 5
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- 229940079827 sodium hydrogen sulfite Drugs 0.000 abstract 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a method for preparing wax apple fruit wine, and belongs to the technical field of fruit wine processing. The method provided by the invention includes the steps of cleaning, color protection, pulping to obtain juice, enzymolysis, filtration, fermentation, ageing, and the like, wherein fermentation includes the following steps: inoculating juice clear liquor with activated yeast; adding white granulated sugar to adjust the total sugar degree; fermenting the juice clear liquor at the temperature of 25-30 DEG C; stirring once every 12 h; detecting the sugar every day; placing the top clear wine into another fermentation tank after the residual sugar is reduced to 1.5%; adding sodium hydrogen sulfite in the proportion of 50-80 mg/kg of the weight of the top clear wine; fully and uniformly mixing the wine and sodium hydrogen sulfite; and continuing fermenting for 3-4 d at the temperature of 20-25 DEG C. The fruit wine provided by the invention can better keep the nutrition and fresh scent of wax apples, is uniform and fine in tissues, is clear without sediment, mellow in taste, strong in fruity and wine flavor, and is a fruit wine beverage integrating good color, mouthfeel, nutrition, scent, and the like.
Description
[technical field]
The present invention relates to the processing technique field of fruit wine, particularly a kind of preparation method of wax apple fruit wine.
[background technology]
Wax-apple is a kind of good fruit controlling various diseases, and traditional Chinese medicine and pharmacy thinks that the flat taste of wax-apple is sweet, has the function of moistening lung, cough-relieving, eliminating phlegm, cool blood, convergence.In the dietary therapy of Chinese medicine in theory, wax-apple being boiled ice confection can cough-relieving eliminating phlegm, and wax-apple is spread micro-salt is edible can control maldigestion.Wax-apple contains vitamins C, helps liver detoxification and eliminates objectionable impurities in body, promote healthy; Can also purged body intracellular toxin and unnecessary moisture, promote blood and moisture metabolism, have diuresis, consumer edema effect.Wax-apple is also containing magnesium and calcium, and the two acting in conjunction can be used to relax one's muscles and nerve, avoids nervous, impatient irritability, helps to fall asleep.The carbohydrate that wax-apple contains can supplement the glucose that brain consumes, the phenomenons such as tired out, the irritability alleviating that brain causes body to occur because glucose supplies is not enough, dizziness, insomnia, perspiration at night, attention lax, forgetful, extreme thirst, play the effect of tranquilizing and allaying excitement.
Fruit wine utilizes fresh fruit for raw material, in the former nutritious situation of preservation fruit, utilizes spontaneous fermentation or the artificial wine with health care, trophic function adding yeast and produce to decompose sugar.Fruit wine, with the local flavor of its uniqueness and color and luster, becomes new consumption fashion.It is wax-apple fruit deep process technology that wax apple fruit wine is produced, current laboratory study has been reported, publication number is that the Chinese patent of CN104762155A discloses " a kind of wax-apple take care of health fruit wine ", the method is filtered after being squeezed the juice by wax-apple, directly fermentation brew is carried out to wax-apple juice, do not utilize the nutritive ingredient in filter residue, cause nutrition leak, the fruit wine local flavor made is thin not mellow.In addition, wax-apple contains natural pigment composition, and itself have reasonable color and luster, the method is not protected color and luster, and the fruit wine made is the good color and luster of tool and local flavor not.
[summary of the invention]
Goal of the invention of the present invention is: for above-mentioned Problems existing, a kind of preparation method of wax apple fruit wine is provided, fruit wine prepared by the method can preserve nutrition and the fragrant of wax-apple preferably, and homogeneous microstructure is fine and smooth, product clarification nothing precipitation, taste is mellow, fruital aroma is strong, is all good fruit wine drink such as a kind of color and luster, mouthfeel, nutrition, fragrance.
To achieve these goals, the technical solution used in the present invention is as follows:
A preparation method for wax apple fruit wine, comprises the following steps:
(1) get fresh nothing go rotten pink colour or scarlet wax-apple clean, with removing end to end after 85 DEG C of hot-water soaks, be then cut into the wax-apple chankings of sheet;
(2) the wax-apple chankings cut is immersed in colour protecting liquid carries out color retention, described colour protecting liquid contains the citric acid of 0.06wt% ~ 0.10wt%, the tea-polyphenol of 0.02wt% ~ 0.03wt%, the Vc sodium of 0.02wt% ~ 0.03wt%, the mass ratio of wax-apple chankings and colour protecting liquid is 1:5 ~ 8;
(3) wax-apple chankings is joined together with colour protecting liquid wax-apple fruit juice of pulling an oar to obtain in hollander;
(4) be 4.5 ~ 5.0 by the fruit juice adjust ph of making beating gained, adding polygalacturonase under the temperature condition of 40 DEG C ~ 50 DEG C carries out enzymolysis, and enzymolysis time is 3 ~ 5h, and carry out filtrations and centrifugal after enzymolysis terminates, collection supernatant liquor obtains juice clarification liquid;
(5) juice clarification liquid is put into jar fermenter, then the yeast after access activation, adding white sugar adjustment total reducing sugar is 250 ~ 280g/L, be placed on the condition bottom fermentation that temperature is 25 DEG C ~ 30 DEG C, stirred once every 12 hours, every day detects sugar, after residual sugar is down to 1.5%, the wine body that upper strata is clarified is inserted in another fermentor tank, sodium bisulfite is added by 50 ~ 80mg/kg of the wine body weight of upper strata clarification, fully mix, under the temperature condition of 20 ~ 25 DEG C, continue fermentation 3 ~ 4d;
(6) storage and ageing, by the fruit wine sealed type storage fermented, being placed in temperature is ageing 2 ~ 3 months under the condition of 15 ~ 20 DEG C;
(7) in the fruit wine after ageing, add chitosan according to the consumption of 50 ~ 100mg/L, add gelatin according to the consumption of 50 ~ 100mg/L, add bentonite according to the consumption of 200 ~ 300mg/L, stir, standing 2d treats that wine liquid is clarified completely, filtered; Bottling, sterilizing, obtains finished product.
Further, in described step (5), the inoculum size of yeast is 4.8 × 10
8~ 1.2 × 10
9individual yeast/kilogram juice clarification liquid, the activation of yeast adopts 1g dry yeast+25mL water+1.8% sucrose in 30 DEG C of activation 30min.
Further, require that when being cut into slices by wax-apple its slice thickness is less than 0.5cm.
Further, the filtration in described step (4) after enzymolysis adopts aperture to be that 0.01 ~ 0.1mm filter cloth filters, and the centrifugal treating after enzymolysis refers at normal temperature, centrifugal treating 10 ~ 15min under the condition of rotating speed 2000 ~ 5000rpm.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, the present invention adopts the technique of enzymolysis secondary fermentation to make wax apple fruit wine, have studied temperature in enzymolysis process, enzyme the parameter such as consumption, pH value, temperature, time to the combined influence of fruit wine nutrition and sense organ, the nutrition of squeezing the juice in filter residue can be changed into the nutritive ingredient of solubility by determined technique, solution wax-apple is squeezed the juice and is easily produced the problem of precipitation or nutrition leak, and the fruit wine simultaneously can preserve nutrition and the fragrant of wax-apple preferably.
2, the wax-apple that the present invention is used is preferably the wax-apple of pink colour or scarlet kind, there is bright-coloured color and luster, citric acid, tea-polyphenol and Vc sodium is adopted to carry out color retention to wax-apple, fruit wine is made and oxidizing brown stain can not occur in storage, ensure that fruit wine finished product presents natural pale pink and redness, exterior quality is better.Cascade filtration technology is have employed after enzymolysis, the impact of sodium bisulfite sterilization removing microorganism is adopted during fermentation, special flocculation agent chitosan, gelatin and bentonite removal of impurities is have employed after ageing, ensure that the homogeneous microstructure of fruit wine is fine and smooth, clarify bright, promote exterior quality and improve storage stability.
3, fruit wine of the present invention has appetizing, removing toxic substances, diuresis, heat-clearing and the food therapy function such as to calm the nerves, and long-term drinking also has effect of beautifying face and moistering lotion.
4, method technique of the present invention is simple, is easy to control, and is applicable to the scale operation of wax apple fruit wine.
[embodiment]
The invention provides a kind of preparation method of wax apple fruit wine, comprise steps such as protecting look, enzymolysis, fermentation, sterilization, removal of impurities, fruit wine prepared by the method can preserve nutrition and the fragrant of wax-apple preferably, and homogeneous microstructure is fine and smooth, product clarification nothing precipitation, taste is mellow, fruital aroma is strong, is all good fruit wine drink such as a kind of color and luster, mouthfeel, nutrition, fragrance.Below by way of specific embodiment, the present invention is further described.
(1) preparation method's embodiment of the present invention
Embodiment 1
Wax apple fruit wine is prepared according to following steps:
(1) the pink colour wax-apple getting fresh nothing mildew and rot cleans, and with removing end to end after 85 DEG C of hot-water soaks, being then cut into the wax-apple chankings of sheet, requiring that its slice thickness is less than 0.5cm;
(2) be immersed in colour protecting liquid by the wax-apple chankings cut and carry out color retention, described colour protecting liquid contains the citric acid of 0.06wt%, the tea-polyphenol of 0.03wt%, the Vc sodium of 0.03wt%, and the mass ratio of wax-apple chankings and colour protecting liquid is 1:5;
(3) wax-apple chankings is joined together with colour protecting liquid wax-apple fruit juice of pulling an oar to obtain in hollander;
(4) be 4.5 by the fruit juice adjust ph of making beating gained, add polygalacturonase and carry out enzymolysis under the temperature condition of 40 DEG C, enzymolysis time is 3h, carries out filtrations and centrifugal after enzymolysis terminates, and collection supernatant liquor obtains juice clarification liquid; Wherein filtering is adopt aperture to be that 0.01mm filter cloth filters, and centrifugal treating refers at normal temperature, centrifugal treating 10min under the condition of rotating speed 2000rpm;
(5) juice clarification liquid is put into jar fermenter, the yeast then after access activation, the inoculum size of yeast is 4.8 × 10
8individual yeast/kilogram juice clarification liquid, the activation of yeast adopts 1g dry yeast+25mL water+1.8% sucrose in 30 DEG C of activation 30min; Adding white sugar adjustment total reducing sugar is 250g/L, be placed on the condition bottom fermentation that temperature is 25 DEG C DEG C, stirred once every 12 hours, every day detects sugar, after residual sugar is down to 1.5%, the wine body that upper strata is clarified is inserted in another fermentor tank, add sodium bisulfite by the 50mg/kg of the wine body weight of upper strata clarification, fully mix, under the temperature condition of 20 DEG C, continue fermentation 3d;
(6) storage and ageing, by the fruit wine sealed type storage fermented, being placed in temperature is ageing 2 months under the condition of 15 DEG C;
(7) in the fruit wine after ageing, add chitosan according to the consumption of 50mg/L, add gelatin according to the consumption of 100mg/L, add bentonite according to the consumption of 300mg/L, stir, standing 2d treats that wine liquid is clarified completely, filtered; Bottling, sterilizing, obtains finished product.
Embodiment 2
Wax apple fruit wine is prepared according to following steps:
(1) the scarlet wax-apple getting fresh nothing mildew and rot cleans, and with removing end to end after 85 DEG C of hot-water soaks, being then cut into the wax-apple chankings of sheet, requiring that its slice thickness is less than 0.5cm;
(2) be immersed in colour protecting liquid by the wax-apple chankings cut and carry out color retention, described colour protecting liquid contains the citric acid of 0.10wt%, the tea-polyphenol of 0.02wt%, the Vc sodium of 0.02wt%, and the mass ratio of wax-apple chankings and colour protecting liquid is 1:8;
(3) wax-apple chankings is joined together with colour protecting liquid wax-apple fruit juice of pulling an oar to obtain in hollander;
(4) be 5.0 by the fruit juice adjust ph of making beating gained, add polygalacturonase and carry out enzymolysis under the temperature condition of 50 DEG C, enzymolysis time is 5h, carries out filtrations and centrifugal after enzymolysis terminates, and collection supernatant liquor obtains juice clarification liquid; Wherein filtering is adopt aperture to be that 0.1mm filter cloth filters, and centrifugal treating refers at normal temperature, centrifugal treating 15min under the condition of rotating speed 5000rpm;
(5) juice clarification liquid is put into jar fermenter, the yeast then after access activation, the inoculum size of yeast is 1.2 × 10
9individual yeast/kilogram juice clarification liquid, the activation of yeast adopts 1g dry yeast+25mL water+1.8% sucrose in 30 DEG C of activation 30min; Adding white sugar adjustment total reducing sugar is 280g/L, be placed on the condition bottom fermentation that temperature is 30 DEG C, stirred once every 12 hours, every day detects sugar, after residual sugar is down to 1.5%, the wine body that upper strata is clarified is inserted in another fermentor tank, add sodium bisulfite by the 80mg/kg of the wine body weight of upper strata clarification, fully mix, under the temperature condition of 25 DEG C, continue fermentation 4d;
(6) storage and ageing, by the fruit wine sealed type storage fermented, being placed in temperature is ageing 3 months under the condition of 20 DEG C;
(7) in the fruit wine after ageing, add chitosan according to the consumption of 100mg/L, add gelatin according to the consumption of 50mg/L, add bentonite according to the consumption of 200mg/L, stir, standing 2d treats that wine liquid is clarified completely, filtered; Bottling, sterilizing, obtains finished product.
Embodiment 3
Wax apple fruit wine is prepared according to following steps:
(1) the pink colour wax-apple getting fresh nothing mildew and rot cleans, and with removing end to end after 85 DEG C of hot-water soaks, being then cut into the wax-apple chankings of sheet, requiring that its slice thickness is less than 0.5cm;
(2) be immersed in colour protecting liquid by the wax-apple chankings cut and carry out color retention, described colour protecting liquid contains the citric acid of 0.08wt%, the tea-polyphenol of 0.025wt%, the Vc sodium of 0.025wt%, and the mass ratio of wax-apple chankings and colour protecting liquid is 1:6;
(3) wax-apple chankings is joined together with colour protecting liquid wax-apple fruit juice of pulling an oar to obtain in hollander;
(4) be 4.8 by the fruit juice adjust ph of making beating gained, add polygalacturonase and carry out enzymolysis under the temperature condition of 45 DEG C, enzymolysis time is 4h, carries out filtrations and centrifugal after enzymolysis terminates, and collection supernatant liquor obtains juice clarification liquid; Wherein filtering is adopt aperture to be that 0.05mm filter cloth filters, and centrifugal treating refers at normal temperature, centrifugal treating 12min under the condition of rotating speed 3500rpm;
(5) juice clarification liquid is put into jar fermenter, the yeast then after access activation, the inoculum size of yeast is 8 × 10
8individual yeast/kilogram juice clarification liquid, the activation of yeast adopts 1g dry yeast+25mL water+1.8% sucrose in 30 DEG C of activation 30min; Adding white sugar adjustment total reducing sugar is 260g/L, be placed on the condition bottom fermentation that temperature is 25 DEG C, stirred once every 12 hours, every day detects sugar, after residual sugar is down to 1.5%, the wine body that upper strata is clarified is inserted in another fermentor tank, add sodium bisulfite by the 60mg/kg of the wine body weight of upper strata clarification, fully mix, under the temperature condition of 20 DEG C, continue fermentation 4d;
(6) storage and ageing, by the fruit wine sealed type storage fermented, being placed in temperature is ageing 2 months under the condition of 15 DEG C;
(7) in the fruit wine after ageing, add chitosan according to the consumption of 80mg/L, add gelatin according to the consumption of 80mg/L, add bentonite according to the consumption of 240mg/L, stir, standing 2d treats that wine liquid is clarified completely, filtered; Bottling, sterilizing, obtains finished product.
(2) final product quality (placing mensuration and the analysis of carrying out Organoleptic Inspection and primary chemical index after 7 days) prepared of the present invention
1, exterior beauty: pale pink or red liquid, uniform color, nothing precipitation;
2, smell: the sweet-smelling of wax-apple delicate fragrance and wine;
3, taste: have obvious wax-apple delicate fragrance flavour, vinosity is mellow;
4, soluble solid content measures: the soluble solid content measuring raw material and finished product with hand refractometer, as approximate pol, and soluble solid content (%) >=23.8 ~ 24.1;
5, total acidity test: adopt acid base neutralization titration method, total acidity 11.2g/L-11.5g/L;
6, other physical and chemical index: arsenic≤0.1mg/kg, lead≤0.3mg/kg, copper≤2.0mg/kg;
7, microbiological indicator: total plate count≤10/mL, intestinal bacteria≤3/mL, pathogenic bacterium do not detect.
Fruit wine indices obtained by the present invention all meets national standard.Manufacture craft of the present invention is simple, the fruit wine obtained is more natural, its Color Quality is good, mouthfeel and purity good, there is the taste of wax-apple fruit uniqueness, and generally there is good food therapy effect due to wax-apple, therefore process obtained fruit wine and also there is certain food therapy effect, so for alcohol user, what can meet alcohol user drinks demand, can have health-care effect again.
Above-mentioned explanation is the detailed description for the better possible embodiments of the present invention, but embodiment is also not used to limit patent claim of the present invention, the equal change completed under technical spirit suggested by all the present invention or modification are changed, and all should belong to the present invention and contain the scope of the claims.
Claims (5)
1. a preparation method for wax apple fruit wine, is characterized in that comprising the following steps:
(1) get fresh nothing go rotten pink colour or scarlet wax-apple clean, with removing end to end after 85 DEG C of hot-water soaks, be then cut into the wax-apple chankings of sheet;
(2) the wax-apple chankings cut is immersed in colour protecting liquid carries out color retention, described colour protecting liquid contains the citric acid of 0.06wt% ~ 0.10wt%, the tea-polyphenol of 0.02wt% ~ 0.03wt%, the Vc sodium of 0.02wt% ~ 0.03wt%, the mass ratio of wax-apple chankings and colour protecting liquid is 1:5 ~ 8;
(3) wax-apple chankings is joined together with colour protecting liquid wax-apple fruit juice of pulling an oar to obtain in hollander;
(4) be 4.5 ~ 5.0 by the fruit juice adjust ph of making beating gained, adding polygalacturonase under the temperature condition of 40 DEG C ~ 50 DEG C carries out enzymolysis, and enzymolysis time is 3 ~ 5h, and carry out filtrations and centrifugal after enzymolysis terminates, collection supernatant liquor obtains juice clarification liquid;
(5) juice clarification liquid is put into jar fermenter, then the yeast after access activation, adding white sugar adjustment total reducing sugar is 250 ~ 280g/L, be placed on the condition bottom fermentation that temperature is 25 DEG C ~ 30 DEG C, stirred once every 12 hours, every day detects sugar, after residual sugar is down to 1.5%, the wine body that upper strata is clarified is inserted in another fermentor tank, sodium bisulfite is added by 50 ~ 80mg/kg of the wine body weight of upper strata clarification, fully mix, under the temperature condition of 20 ~ 25 DEG C, continue fermentation 3 ~ 4d;
(6) storage and ageing, by the fruit wine sealed type storage fermented, being placed in temperature is ageing 2 ~ 3 months under the condition of 15 ~ 20 DEG C;
(7) in the fruit wine after ageing, add chitosan according to the consumption of 50 ~ 100mg/L, add gelatin according to the consumption of 50 ~ 100mg/L, add bentonite according to the consumption of 200 ~ 300mg/L, stir, standing 2d treats that wine liquid is clarified completely, filtered; Bottling, sterilizing, obtains finished product.
2. the preparation method of a kind of wax apple fruit wine according to claim 1, is characterized in that: in described step (5), the inoculum size of yeast is 4.8 × 10
8~ 1.2 × 10
9individual yeast/kilogram juice clarification liquid, the activation of yeast adopts 1g dry yeast+25mL water+1.8% sucrose in 30 DEG C of activation 30min.
3. the preparation method of a kind of wax apple fruit wine according to claim 2, is characterized in that: require that when being cut into slices by wax-apple its slice thickness is less than 0.5cm.
4. the preparation method of a kind of wax apple fruit wine according to claim 3, is characterized in that: the filtration in step (4) after enzymolysis adopts aperture to be that 0.01 ~ 0.1mm filter cloth filters.
5. the preparation method of a kind of wax apple fruit wine according to claim 4, is characterized in that: the centrifugal treating after step (4) enzymolysis of middle first time refers at normal temperature, centrifugal treating 10 ~ 15min under the condition of rotating speed 2000 ~ 5000rpm.
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