CN103642641A

CN103642641A - Lonicera japonica and grapefruit fruit wine

Info

Publication number: CN103642641A
Application number: CN201310714392.3A
Authority: CN
Inventors: 周建华; 丁洁昌; 张震; 李亚平
Original assignee: Shandong Normal University
Current assignee: Shandong Normal University
Priority date: 2013-12-20
Filing date: 2013-12-20
Publication date: 2014-03-19
Anticipated expiration: 2033-12-20
Also published as: CN103642641B

Abstract

The invention discloses a honeysuckle pomelo fruit wine, which is mainly composed of honeysuckle extract liquid with medicinal and health care value and nutritious pomelo whole fruit, which is enzymatically hydrolyzed with spring water from Jinan Heihuquan, sugar content and acidity are adjusted, inoculation, main fermentation, Pouring, post-fermentation, clarification, blending, filling, and sterilization brew the honeysuckle pomelo fruit wine with certain health benefits, which is suitable for all kinds of people. The present invention does not use any chemical reagents for debittering and does not add preservatives in production, and solves the problem of the taste and color of fruit wine affected by the addition of bad additives in the existing technology, thereby retaining the original nutritional components and flavor of pomelo; The whole fruit is used; the honeysuckle extract is added, and the spring water of Jinan Heihuquan is used, which not only enriches the nutrition of the fruit wine, but also adjusts the process parameters of the fruit wine fermentation to reduce the bitterness and avoid the discomfort of the taste.

Description

A kind of Japanese Honeysuckle shaddock fruit wine

Technical field

The invention belongs to technical field of fruit wine production, relate in particular to a kind of Japanese Honeysuckle shaddock fruit wine.

Background technology

Shaddock contains abundant vitamins C and para-insulin composition, has hypoglycemic, reducing blood-fat, fat-reducing, skin makeup to support the effects such as appearance.Often edible have auxiliary therapeutic action to suffering from the patient of the diseases such as hypertension, diabetes, arteriosclerosis, to obese person's beautifying function of being healthy and strong.

In the beverage processing of shaddock, usually relate to hardship, remove capsule clothing, add the peculiar smell that goes bitter agent meeting to cause the reduction of effective constituent and local flavor and go bitter agent to bring; Go capsule clothing uneconomical, also can cause the waste of nutritive substance.

Prior art is in fact to utilize Fructus Citri grandis juice to prepare fruit wine, removes shaddock pericarp and capsule clothing, and the part that raw material is dropped is like this many, makes production cost high.

The development of fruit wine has broad prospects, and existing fruit wine is to adopt single fruit to add white wine or grape wine to make mostly, or the fermentation of single fruit leads to, and not only taste is single, and its nutritive value composition is also single limited, and nourishing function is more limited.

Shaddock fruit wine all utilizes shaddock fruit juice to ferment at present, shaddock whole-fruit is not made full use of.

Have no the document of relevant report Japanese Honeysuckle shaddock fruit wine, also have no the relevant report that does not add debitterize agent for pomelo beverage or fruit wine.

Summary of the invention

The present invention, for solving the problems of the technologies described above, provides a kind of Japanese Honeysuckle shaddock fruit wine, and the full fruit of shaddock is utilized, and reduces the waste of resource, retains pericarp, the various nutritive substances of Nang Yizhong; Add Japanese Honeysuckle vat liquor simultaneously, not only enriched the nutrition of fruit wine, and reduced bitter taste by adjusting the fermentation of fruit wine, avoided the discomfort of mouthfeel; Do not add sanitas, meet the consumption idea of modern consumer; Do not utilize any chemical reagent to carry out debitterize, retained original nutritive ingredient and the local flavor of shaddock, avoid the waste of shaddock effective constituent and the reduction of local flavor.Production technique of the present invention is workable, is suitable for batch production scale production.

To achieve these goals, the present invention adopts following technical scheme.

The present invention goes out to have the Japanese Honeysuckle shaddock fruit wine of certain dietotherapy effect by having the Flos Lonicerae extractive solution of medicine and health care value and nutritious shaddock whole-fruit in conjunction with brew, and the making method of fruit wine is optimized, on the basis of great many of experiments, determine the optimal processing parameter of brewageing Japanese Honeysuckle shaddock fruit wine.

A Japanese Honeysuckle shaddock fruit wine, preparation process is as follows:

(1) material choice:

Choose red heart shaddock, Japanese Honeysuckle and batching water, described batching water is taken from the spring of Heihu Quan, Jinan.

(2) Japanese Honeysuckle vat liquor preparation: Japanese Honeysuckle and water are pressed to 1:12 feed liquid quality than water bath with thermostatic control lixiviate, carry out solid-liquid separation, collect filtrate, obtain vat liquor;

(3) peeling, making beating:

Red heart shaddock is removed to pomelo peel, by the pulp making beating after soaking; Pomelo peel is diced;

(4) enzymolysis:

By pericarp: pulp: quality is mixed than 50:200:200, enzyme goes out after enzymolysis;

(5) batching:

In pericarp: pulp: water: the ratio of Japanese Honeysuckle vat liquor mass ratio 50:200:200:50, add Japanese Honeysuckle vat liquor and prepare burden;

(6) sugar addition and pH:

Pol is adjusted to 25 ° of Bx, adjusts pH to 4.0;

(7) inoculation, Primary Fermentation:

To adjust the feed liquid of pol and pH according to the inoculum size inoculation yeast bacterium fermentation of massfraction 0.08%;

(8) pouring:

Schlempe is separated;

(9) secondary fermentation, clarification:

Ageing, gets supernatant liquor, obtains Japanese Honeysuckle shaddock fruit wine after centrifugal.

In described step (2), collect filtrate, in triplicate, merge the filtrate of extracting for three times, obtain vat liquor.

In described step (3), pulp is put in after soaking 15min in 60 ℃ of water and is pulled an oar.

In described step (4), by 10,000,000 μ/g adds polygalacturonase, enzymolysis 4h at 50 ℃; Pasteur's sterilising and enzyme inactivating 30min at 65 ℃.

In described step (6), add sucrose sugar addition, use sodium hydroxide or/and citric acid is adjusted pH.

In described step (7), Primary Fermentation adopts closed fermentation, and fermented liquid is container 80%, and controlled fermentation temperature is in the environment of 20 ℃, and stir once every day, and survey pol and acidity, until solid content is constant, and fermentation ends.

In described step (8), first use two-layer gauze coarse filtration; Use again 300 order filter-cloth filterings.

In described step (9), the temperature of secondary fermentation remains on 18 ℃, time 14d.

In described step (9), get supernatant liquor, 4000r/min, 4 ℃ of centrifugal 10min, obtain Japanese Honeysuckle shaddock fruit wine.

Described step (9) afterwards, also comprises the step of (10) allotment, filling, sterilizing: to the alcoholic strength of fruit wine, pol, acidity allotment; Wine liquid is poured in the vial of sterilizing to sealing; Finished product fruit wine is heated to 20min in 70 ℃ of water temperatures, carry out pasteurize.

Nutrition mechanism of the present invention is:

Shaddock delicate fragrance, sour-sweet, Liang Run, nutritious, pharmaceutical use is very high, is that people like one of famous and precious fruit of food, is also the fruit of the medical circle tool dietotherapy benefit of generally acknowledging.Modern medicine and pharmacology research is found, contains the compositions such as very abundant vitamins C and para-insulin in shaddock meat, therefore have hypoglycemic, reducing blood-fat, fat-reducing, skin makeup to support the effects such as appearance.Often edible, to suffering from the patient of the diseases such as hypertension, diabetes, arteriosclerosis, there is auxiliary therapeutic action, to obese person's beautifying function of being healthy and strong.Shaddock also has stomach invigorating, moistening lung, enriches blood, gut purge, the effect such as convenient, can promote wound healing, and septicemia etc. is had to good auxiliary curative effect.In addition, shaddock contains physiologically active substance skin glucoside, can reduce the viscosity of blood, reduces the formation of thrombus, so to cerebrovascular disease, as cerebral thrombosis, apoplexy etc. also has good prophylactic effect.

Japanese Honeysuckle main product is in provinces such as Shandong, Henan, and " the eastern honeysuckle flower " that wherein with Shandong, produce measured large and well-known throughout the country.One of conventional rare traditional Chinese medicine of Japanese Honeysuckle system,, broad-spectrum antimicrobial clearing heat and detoxicating, clearing and activating the channels and collaterals except having and antiviral, hepatic cholagogic, remove the effects such as free radical, also has relieving summer-heat, sobers up, cephalocathartic, quenches one's thirst, removes in body the effectiveness such as toxic substance.

By thering is the Japanese Honeysuckle shaddock fruit wine of the abundant shaddock whole-fruit of Flos Lonicerae extractive solution that medicine and health care is worth and nutritive value in conjunction with brew, for human consumer provides a kind of brand-new fruit wine kind, be suitable for the ethanol content person of sampling wine that has certain requirements.

The Japanese Honeysuckle shaddock fruit wine that the present invention makes is that to take the spring of shaddock whole-fruit, Japanese Honeysuckle, Heihu Quan, Jinan be main raw material, it comprises the double nutrition composition that shaddock whole-fruit, Japanese Honeysuckle and biological fermentation produce, and fruit wine and health care are, have the nourishing of drinking dual function.

Compared with prior art, wine-making technology is simple, cost is low, constant product quality, can promote production in the present invention.

The Japanese Honeysuckle shaddock fruit wine of invention mainly, by having spring that Flos Lonicerae extractive solution that medicine and health care is worth and nutritious shaddock whole-fruit use Heihu Quan, Jinan through enzymolysis, sugar addition and acidity, inoculation, Primary Fermentation, pouring, secondary fermentation, clarification, allotment, the Japanese Honeysuckle shaddock fruit wine that filling, sterilizing brew goes out to have certain health-care effect, is applicable to various crowds.

Japanese Honeysuckle shaddock fruit colours of wine present shallow coppery, bright, glossy sense, clear, inclusion-free, have micro-hardship that a kind of people of allowing is joyful, after micro-hardship, the consequent is the light fragrance of Japanese Honeysuckle and the wine flavour of shaddock fruital harmony, and mouthfeel is unique, there is refreshing larynx sense, alcoholic strength is low, nutritious, has the nourishing of drinking dual function.

The invention has the beneficial effects as follows,

Shaddock delicate fragrance, sour-sweet, Liang Run, nutritious, pharmaceutical use is very high, is that people like one of famous and precious fruit of food, is also the fruit of the medical circle tool dietotherapy benefit of generally acknowledging.

One of conventional rare traditional Chinese medicine of Japanese Honeysuckle system.Except thering is clearing heat and detoxicating, clearing and activating the channels and collaterals, broad-spectrum antimicrobial and antiviral, hepatic cholagogic, remove the effects such as free radical, also there is relieving summer-heat, sober up, cephalocathartic, quench one's thirst, remove in body the effectiveness such as toxic substance.

Heihu Quan, Jinan water is alkalescence on the weak side, contains abundant trace element, as more in strontium, lithium, selenium, metasilicic acid, calcium, magnesium, also has other trace element also very abundant, as potassium, sodium, iron, manganese, copper, zinc, fluorochemical, iodide, hydrocarbonate.

This spring mineral substance is very abundant, and especially strontium, selenium content enrich, and can supplement the trace element lacking in human body, to reach strengthening immunity, and the effect of preventing and curing diseases, promoting longevity.

By the spring with the abundant shaddock whole-fruit of Flos Lonicerae extractive solution, nutritive value that medicine and health care is worth, Heihu Quan, Jinan in conjunction with the Japanese Honeysuckle shaddock fruit wine of brewing into, be suitable for the ethanol content person of sampling wine that has certain requirements, can not cause alcohol accumulation poisoning.

The present invention does not utilize any chemical reagent to carry out debitterize, do not add sanitas aborning, has solved in existing technique owing to adding bad additive to affect fruit wine mouthfeel and color and luster, thereby has retained original nutritive ingredient and the local flavor of shaddock; Full fruit to shaddock utilizes, and avoids shaddock nutritive value and pharmaceutical use owing to removing the peel, going capsule clothing not to be fully utilized, and causes the waste of effective nutritive ingredient and the reduction of local flavor; Add Japanese Honeysuckle vat liquor, adopt the spring of Heihu Quan, Jinan, not only enriched the nutrition of fruit wine, and reduce bitter taste in conjunction with the processing parameter of adjusting wine fermentation, also avoided the discomfort of mouthfeel.

Accompanying drawing explanation

Fig. 1 is process flow sheet of the present invention.

Embodiment

Below in conjunction with embodiment, the invention will be further described.

As shown in Figure 1, a kind of Japanese Honeysuckle shaddock fruit wine, the spring that its preparation method adopts the Flos Lonicerae extractive solution have medicine and health care and to be worth, nutritious shaddock whole-fruit and Heihu Quan, Jinan, through enzymolysis, sugar addition and acidity, inoculation, Primary Fermentation, pouring, secondary fermentation, clarification, allotment, the Japanese Honeysuckle shaddock fruit wine that filling, sterilizing brew goes out to have certain health-care effect, is applicable to various crowds.

Its operation steps is:

(1) material choice:

Choose fully matured high-quality succulence, fresh, without mildew and rot red heart shaddock, to guarantee color and luster, local flavor and the mouthfeel of fruit wine, rinse the exterior skin of shaddock well.

Selection has good quality, without the Japanese Honeysuckle going mouldy.

Batching water is all taken from the spring of Heihu Quan, Jinan.

(2) Japanese Honeysuckle vat liquor preparation: Japanese Honeysuckle and water press to 1:12 feed liquid mass ratio at 75 ℃ of water bath with thermostatic control lixiviate 1h, carry out solid-liquid separation, collect filtrate, in triplicate, merge three extractions filter vat liquor.Standby.

(3) peeling, making beating:

Adopt artificial peeling, remove pomelo peel, pulp is put in 60 ℃ of water and soaks 15min, with the hollander cleaning up, soaked pulp is pulled an oar; Pomelo peel is cut into about 1cm ²little fourth.

(4) enzymolysis:

Pericarp: pulp: quality is mixed than 50:200:200, by 10,000,000 μ/g adds polygalacturonase, enzymolysis 4h at 50 ℃.According to this ratio, removing pomelo peel is finished substantially.

(5) batching:

Press pericarp: pulp: water: Japanese Honeysuckle vat liquor mass ratio 50:200:200:50, adds Japanese Honeysuckle vat liquor and prepares burden.

(6) sugar addition and pH:

Add sucrose pol is adjusted to 25 ° of Bx, with sodium hydroxide or citric acid, adjust pH to 4.0;

(7) inoculation, Primary Fermentation:

To adjust the feed liquid of pol and pH according to the inoculum size inoculation yeast bacterium of massfraction 0.08%.Employing closed fermentation, fermented liquid is container 80%, and controlled fermentation temperature is in the environment of 20 ℃, and stir once every day, and survey pol and acidity, until solid content is constant, fermentation ends.Time 8d.

(8) pouring:

Fermentation ends is separated by schlempe as early as possible, in order to avoid yeast autolysis causes fruit wine quality of finished, declines.First use two-layer filtered through gauze, tentatively except the larger residue of degranulation; With 300 order filter-cloth filterings, remove the less residue of degranulation again.

(9) secondary fermentation, clarification:

Through the ageing of for some time, the quality of fruit wine further improves, and in traditional aging process, temperature remains on 18 ℃.Time 14d.Get supernatant liquor, 4000r/min, 4 ℃ of centrifugal 10min, obtain limpid bright Japanese Honeysuckle shaddock fruit wine.

(10) allotment, filling, sterilizing:

The alcoholic strength of fruit wine, pol, acidity are allocated a little, make vinosity harmonious; Wine liquid is poured in the vial that prior sterilizing is good to gland seal; Finished product fruit wine is heated to 20min in 70 ℃ of water temperatures, carry out pasteurize.

Although above-mentioned, by reference to the accompanying drawings the specific embodiment of the present invention is described; but be not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various modifications that creative work can make or distortion still in protection scope of the present invention.

Claims

1. a honeysuckle pomelo fruit wine is characterized in that the preparation steps are as follows:

(1) Raw material selection:

Red pomelo, honeysuckle and water for ingredients are selected, and the water for ingredients is taken from the spring water of Heihuquan in Jinan;

(2) Preparation of honeysuckle extract: extract honeysuckle and water in a constant temperature water bath at a material-to-liquid mass ratio of 1:12, perform solid-liquid separation, and collect the filtrate to obtain the extract;

(3) Peeling and beating:

Remove the pomelo peel from the red pomelo, beat the soaked pulp; dice the pomelo peel;

(4) Enzymolysis:

Mix according to the peel: pulp: water mass ratio of 50:200:200, and inactivate the enzyme after enzymolysis;

(5) Ingredients:

According to the ratio of pericarp: fruit pulp: water: honeysuckle extract mass ratio 50:200:200:50, add honeysuckle extract for batching;

(6) Adjust sugar content and pH:

Adjust the sugar content to 25°Bx and adjust the pH to 4.0;

(7) Inoculation and main fermentation:

The feed liquid with adjusted sugar content and pH is inoculated with yeast to ferment according to the inoculation amount of 0.08% by mass fraction;

(8) Pour wine:

separate the lees;

(9) Post-fermentation and clarification:

Aging is mature, the supernatant is taken, centrifuged to obtain honeysuckle pomelo fruit wine.

2. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (2), the filtrate is collected, repeated three times, and the filtrate extracted three times is combined to obtain the extract.

3. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (3), the pulp is soaked in water at 60°C for 15 minutes before beating.

4. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (4), 10,000,000 μ/g of pectinase is added, enzymatically hydrolyzed at 50°C for 4 hours; pasteurized at 65°C to kill the enzyme 30min.

5. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (6), sucrose is added to adjust the sugar content, and sodium hydroxide or/and citric acid is used to adjust the pH.

6. The honeysuckle pomelo fruit wine according to claim 1, characterized in that in the step (7), the main fermentation adopts closed fermentation, the fermentation liquid is 80% of the container, and the fermentation temperature is controlled at 20°C. Stir once a day, and measure the sugar content and acidity until the solid content remains unchanged and the fermentation is over.

7. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (8), first use two layers of gauze for coarse filtration; then use 300-mesh filter cloth for filtration.

8. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (9), the post-fermentation temperature is kept at 18°C for 14 days.

9. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, in the step (9), the supernatant liquid is taken and centrifuged at 4000 r/min for 10 min at 4°C to obtain the honeysuckle pomelo fruit wine.

10. The honeysuckle pomelo fruit wine according to claim 1, characterized in that, after the step (9), it also includes the steps of blending, filling, and sterilizing: blending the alcohol, sugar, and acidity of the wine; Pour the liquid into a sterilized glass bottle and seal it; heat the finished fruit wine in 70°C water for 20 minutes to pasteurize it.