CN101412956B - Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative - Google Patents
Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative Download PDFInfo
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- CN101412956B CN101412956B CN2008102328710A CN200810232871A CN101412956B CN 101412956 B CN101412956 B CN 101412956B CN 2008102328710 A CN2008102328710 A CN 2008102328710A CN 200810232871 A CN200810232871 A CN 200810232871A CN 101412956 B CN101412956 B CN 101412956B
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Abstract
The invention discloses method for producing mulberry red wine through fermentation, wherein preservatives such as sulfur dioxide are not added in the production process; and to protect polyphenolic physiological activity substances in a mulberry juice and ensure the product flavor, the fermented raw material mulberry juice is not sterilized at a high temperature. The adopted proposal is as follows: mulberries with over 10 percent of sugar content are selected as raw materials; a large number of liquid strains in the logarithmic phase are added into the freshly squeezed mulberry pulp immediately to inhibit the growth of other strains; a fruit pulp inoculation yeast method adopts a seeding tank for continuous culture; the fruit pulp in a fermentation state after inoculation is continuously pumped to a fermentation tank until the fermentation tank is fully loaded; and then 10 percent of sucrose is added into the fermentation tank to perform alcoholic fermentation. The product produced by the method has stable inter-batch quality, does not contain preservatives such as sulfur dioxide, sulfurous acid, imbalance sulfurous acid, benzoic acid, and sorbic acid, and has high color value and higher content of the resveratrol content and the total phenol content.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method of producing mulberry red wine by fermenting uncooked material fermentation without adding preservative.
Background technology
Mulberry fruit is nutritious, is described as " the best health fruit of 21st century " by medical circle.In the medical science, mulberry fruit just has been used as important invigorant since the Tang Dynasty in the Orient.According to " book on Chinese herbal medicine " record; Mulberry fruit have promote the production of body fluid to quench thirst, nourishing YIN and supplementing blood, liver-kidney tonifying, controlling nocturnal emission with astringent drugs are antiabortive, crow must blackly send out, hearing-improing and eyesight improving, calm the nerves and nourish heart, relax bowel, walk with vigorous strides shoe, sharp joint, wind-damp dispelling, effect such as relieve the effect of alcohol, and are usually used in treating mellitus, the hepatic and renal YIN deficiency, insomnia tinnitus, symptoms such as body fluid deficiency, constipation, early whitening of beard and hair, neurasthenia.
The clinical efficacy basis of mulberry fruit is that it contains a large amount of physiologically active ingredients, mainly contains polyphenols such as anthocyanogen, pycnogenols, trans-resveratrol.These compositions can be removed biological intravital oxyradical because very strong reductibility is arranged---human health and long-lived formidable enemy, prevent the infringement of oxyradical to biomacromolecule, and delay senility disease preventing and treating.
Wherein, anthocyanogen is the main pigment of mulberry fruit, is the strongest natural free-radical scavengers, is that unique ability sees through the material that hemato encephalic barrier is removed radical protection brain cell.The anthocyanogen delaying sanility reduces Incidence of CHD, preventing apoplectic, and step-down, prevention ischemia ventricle contracture and ischemic arrhythmia, reducing cholesterol content prevents blood circulation disorder.But anthocyanogen is adjuvant therapy of diabetes and stomatocace also, suppresses tumor growth, anticancer change.So U.S.'s " health " magazine is claimed: anthocyanogen is no longer a dream human health at the age of one hundred years old.Trans-resveratrol is classified as one of " 100 kinds of anti-ageing materials the most effective " because of its very strong anti-oxidant physiologically active by U.S.'s " anti-ageing canon ".Trans-resveratrol can effectively be protected cardiovascular, and kind of a tumour surplus prostate cancer, mammary cancer, liver cancer, the blood cancer etc. ten is had preventive and therapeutic effect, also can prevent nerve degenerative diseases.In addition, trans-resveratrol also has estrogen-like effects, can effectively prevent and treat diseases such as climacteric women osteoporosis, uterus and mammary cancer.
So China Ministry of Health classified mulberry fruit as in 1993 one of the agricultural-food of " be food be again medicine ".But the extremely difficult accumulating of mulberry fruit is difficult to drop in a large number fruit market, so the exploitation deep processed product is significant to making full use of the mulberry fruit resource.So far, the converted products of mulberry fruit has beverage, jam, pigment etc., has more satisfied the demand that people pursue graceful healthy living and make mulberry red wine.At present, the production technique of mulberry red wine has multiple, but tangible deficiency is all arranged.
The mulberry red wine production technique that has adopts juice of Fructus Mori and liquor or edible ethanol to add that sweeting agent, spices are blent and forms, though production unit is simple, technical requirements is low; With short production cycle, production cost is low, but juice of Fructus Mori content wherein is low; And compositions such as anthocyanogen wherein, trans-resveratrol are unstable; Be easy to oxidation, gathering, deposition, show as short (being no more than a year) and browning promptly takes place and produce deposition, thereby cause nourishing function to reduce.The more important thing is that mouthfeel is poor, lack the red wine local flavor.
Natural fermented production mulberry red wine is also arranged, but often in process of production add a large amount of sulfurous gas or its analogue suppresses harmful strain growth, prevent the fermentation failure, protect the polyphenols to avoid oxidation simultaneously.But the sulfurous gas in the wine has chronic toxicity, as causes V
B1Shortage, stomach tissue pathology etc., and have the crowd of 4-10% irritated to sulfurous gas, low dosage is taken in symptoms such as can causing asthma.
It is anticorrosion that the mulberry red wine zymotechnique that has does not add sulfurous gas, but in order to prevent that harmful bacterial strain from destroying normal fermentation, adopts inoculation fermentation behind the juice of Fructus Mori high-temperature sterilization.Yet high temperature but can quicken oxidation, the polymerization of polyphenols in the juice of Fructus Mori, makes the product color variation, has also reduced the nourishing function of product simultaneously, also makes fragrance and mouthfeel variation.
Summary of the invention
The object of the present invention is to provide a kind of method of producing mulberry red wine by fermenting uncooked material fermentation without adding preservative.In order to improve the quality of mulberry red wine; Guarantee the few as far as possible in process of production loss that---is the anti-oxidant physiologically active substance in the Mublerry wine---of polyphenols in the raw muberry juice; The present invention is to fermentation raw material---and bright mulberry fruit pulp does not adopt high-temperature sterilization, oxidation of Polyphenols composition and the polyreaction of having avoided Yin Gaowen to cause; Simultaneously in order to satisfy the requirement of people to health drink, eliminate the bactericidal material that adds in the traditional mode of production process disadvantageous effect to the consumer health, do not add sulfurous gas, sulfurous acid in the production technique of the present invention, lay particular stress on sanitas such as sulfurous acid.Satisfy the above-mentioned requirements of product, prevent bacterial contamination and other fungal contamination simultaneously again, the technical thought that the present invention adopts is: aquatic foods are pressed the mulberry fruit pulp add the bacterial classification that is in logarithmic phase in a large number immediately, suppress other microorganism growth breeding.
The mulberry red wine working method that the present invention proposes, realize through following steps:
(1) preparation of liquid spawn: will be stored in-20 ℃ yeast glycerine pipe rewarming, and be seeded on the slant medium of bean sprouts, and cultivate 3-7 days for 20-35 ℃; Separate single bacterium colony, picking list colony inoculation is on the slant medium of bean sprouts respectively, and 20-35 ℃ is cultured to maturation; Separate single bacterium colony again; Get single colony inoculation in the raw muberry juice behind 118-121 ℃, 15-30min sterilization, 20-35 ℃ of shaking table cultivated 12-72h, promptly gets liquid spawn;
(2) mulberry fruit pulp preparation: choose the bright mulberry fruit of sugared content more than 10%, impurity elimination is cleaned, and seed is removed in squeezing, must be as the mulberry fruit pulp of fermentation raw material;
(3) inoculation: the liquid spawn of step (1) gained is changed in the seed fermentation jar of band stirring; Add the i.e. press for extracting juice mulberry fruit pulp of step (2) gained of 10 times of volumes immediately, 20-35 ℃ of stir culture 2-24h is continuously pumped into then and promptly presses the mulberry fruit pulp; Pumping into flow velocity is 1-10 times of primary liquid bacterial classification volume/min; When fermentating liquid volume accounts for the 1/2-4/5 of seeding tank volume, pump the fermentation pulp continuously to fermentor tank, pump flow velocity and equate with the charging flow velocity; Fully loaded until fermentor tank carrier fluid amount for its volumetrical 3/4-9/10 is, change another sky fermentor tank and receive the fermented liquid that seeding tank pumps;
(4) fermentation just: after fermentor tank is fully loaded, in fermented liquid, add sucrose, the w/v of sucrose and fermented liquid is 1: 10, and after the stirring and dissolving, 20-35 ℃ fermented Plate Filtration 3-10 days;
(5) secondary fermentation: cross cleaner liquid and go in the basin, 20-35 ℃ of fermentation adds tannin, gelatin by ordinary method after 1-3 month successively under stirring fast; 0-15 ℃ left standstill 7-15 days, diatomite filtration, and 0.45 μ m filter paper plate filters; 0.22 μ m micro-filtration, clear liquid bottling, old storage.
Bacterial classification is in logarithmic phase in the step (1), for obtaining more liquid spawn, can be again spreads cultivation one to repeatedly with the raw muberry juice after the sterilization, and logarithmic phase is all selected in spreading cultivation switching.
Said product can be used for allocating other drinks or food.
Advantage of the present invention is: technology is low for equipment requirements, and raw materials cost is also lower, and, to fermentation raw material---bright mulberry fruit pulp does not adopt high-temperature sterilization, the loss that can avoid the Polyphenols composition to cause because of oxidation and polyreaction, thus improve the quality of mulberry red wine; Simultaneously do not add sulfurous gas, sulfurous acid in the production technique, lay particular stress on sanitas such as sulfurous acid, can eliminate disadvantageous effect the consumer health.The gained mulberry red wine, alcoholic strength 12-14%, sugared content 3-5%, colourimetric number >=10, Resveratrol content 15-20mg/L, total phenol content 10-15mmol/L.
Embodiment
Embodiment 1:
The preparation of liquid spawn: will be stored in-20 ℃ yeast glycerine pipe rewarming, and be seeded on the slant medium of bean sprouts, and cultivate 7 days for 25 ℃, the single bacterium colony of plate isolation; Picking list colony inoculation is on the slant medium of bean sprouts respectively, and 25 ℃ are cultured to 7 days, separate single bacterium colony again, gets single colony inoculation in (121 ℃ of 30mL sterilizations; In the raw muberry juice 15min), 25 ℃ of shaking tables are cultivated 36h, change (121 ℃ of 3L sterilizations then over to; In the raw muberry juice 15min), 36h is cultivated in 25 ℃ of joltings, promptly gets liquid spawn;
The preparation of mulberry fruit pulp: choose the fresh mulberry fruit of sugared content more than 10%, choose impurity such as carpopodium, rotten fruit, successively use tap water, rinsed with deionized water, seed is removed in squeezing, must be as the mulberry fruit pulp of fermentation raw material;
The fermentative prodn of mulberry red wine: the liquid spawn that aforementioned 3L is in logarithmic phase changes in the seed fermentation jar of 500L band stirring; Add 30L immediately and promptly press the mulberry fruit pulp, 25 ℃ of stir culture 12h are continuously pumped into the flow velocity of 25L/min then and promptly press the mulberry fruit pulp; Fermentation liquid measure to seeding tank reaches 300L; Pump the fermentation pulp continuously to the 1000L fermentor tank with the flow velocity of 25L/min, reach 900L to fermentation cylinder for fermentation liquid, promptly change the empty fermentor tank of another 1000L and receive fermented liquid; In fully loaded fermentor tank, add 90kg sucrose, stir and make the dissolving mixing, stop stirring, 20 ℃ fermented 10 days; Plate Filtration, filtrating goes in the 1000L basin, and 30 ℃ of secondary fermentation 40 days are adding tannin 0.1g/L and A type gelatin 0.8g/L then successively under stirring fast; Stop behind the mixing to stir, 10 ℃ left standstill 10 days, carried out diatomite filtration, the filtration of 0.45 μ m filter paper plate more successively; 0.22 μ m micro-filtration, clear liquid bottling, old storage.
Embodiment 2:
The preparation of liquid spawn: will be stored in-20 ℃ yeast glycerine pipe rewarming, and be seeded on the slant medium of bean sprouts, and cultivate 7 days for 20 ℃; The single bacterium colony of plate isolation, picking list colony inoculation is on the slant medium of bean sprouts respectively, and 20 ℃ are cultured to 7 days; Separate single bacterium colony again, get single colony inoculation in 1000mL sterilization (118 ℃, in the raw muberry juice after 30min); 35 ℃ of shaking tables are cultivated 12h, promptly get liquid spawn;
The preparation of mulberry fruit pulp: pre-treatment of mulberry fruit and squeezing are with embodiment 1;
The fermentative prodn of mulberry red wine: the liquid spawn that aforementioned 1000mL is in logarithmic phase changes in the seed fermentation jar of 200L band stirring; Add 10L immediately and promptly press the mulberry fruit pulp, 35 ℃ of stir culture 2h are continuously pumped into the flow velocity of 1.5L/min then and promptly press the mulberry fruit pulp; Fermentation liquid measure to seeding tank reaches 150L; Pump the fermentation pulp continuously to the 1000L fermentor tank with the flow velocity of 1.5L/min, reach 850L to fermentation cylinder for fermentation liquid, promptly change the empty fermentor tank of another 1000L and receive fermented liquid; In fully loaded fermentor tank, add 85kg sucrose, stir and make the dissolving mixing, stop stirring, fermentation is 3 days about 35 ℃; Plate Filtration, filtrating goes in the 1000L basin, and 35 ℃ of secondary fermentation 30 days are adding tannin 0.1g/L and A type gelatin 0.8g/L then successively under stirring fast; Stop behind the mixing to stir, 0 ℃ left standstill 7 days, carried out diatomite filtration, the filtration of 0.45 μ m filter paper plate more successively; 0.22 μ m micro-filtration, clear liquid bottling, old storage.
Embodiment 3:
The preparation of liquid spawn: will be stored in-20 ℃ yeast glycerine pipe rewarming, and be seeded on the slant medium of bean sprouts, and cultivate 7 days for 35 ℃, the single bacterium colony of plate isolation; Picking list colony inoculation was cultivated 7 days for 35 ℃ on the slant medium of bean sprouts respectively, separated single bacterium colony again, got single colony inoculation in (120 ℃ of 50mL sterilizations; In the raw muberry juice 25min), 20 ℃ of shaking tables are cultivated 72h, change (120 ℃ of 10L sterilizations then over to; In the raw muberry juice 25min), 72h is cultivated in 20 ℃ of joltings, promptly gets liquid spawn;
The preparation of mulberry fruit pulp: pre-treatment of mulberry fruit and squeezing are with embodiment 1;
The fermentative prodn of mulberry red wine: the liquid spawn that aforementioned 10L is in logarithmic phase changes in the seed fermentation jar of 1000L band stirring; Add 100L immediately and promptly press the mulberry fruit pulp, 20 ℃ of stir culture 24h are continuously pumped into the flow velocity of 40L/min then and promptly press the mulberry fruit pulp; Fermentation liquid measure to seeding tank reaches 800L; Pump the fermentation pulp continuously to the 2000L fermentor tank with the flow velocity of 40L/min, reach 1800L to fermentation cylinder for fermentation liquid, promptly change the empty fermentor tank of another 2000L and receive fermented liquid; In fully loaded fermentor tank, add 180kg sucrose, stir and make the dissolving mixing, stop stirring, fermentation is 5 days about 25 ℃; Plate Filtration, filtrating goes in the 1000L basin, and 20 ℃ of secondary fermentation 90 days are adding tannin 0.1g/L and A type gelatin 0.8g/L then successively under stirring fast; Stop behind the mixing to stir, 15 ℃ left standstill 15 days, carried out diatomite filtration, the filtration of 0.45 μ m filter paper plate more successively; 0.22 μ m micro-filtration, clear liquid bottling, old storage.
Embodiment 4:
Get technology products obtained therefrom of the present invention, add sucrose by 1: 10 (w/v), add deodorization 95% edible ethanol by 1: 10 (v/v) again, allotment forms the half-dry type mulberry red wine of alcoholic strength about 20%.
Claims (3)
1. the method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative is characterized in that realizing through following steps:
(1) preparation of liquid spawn: will be stored in-20 ℃ yeast glycerine pipe rewarming, and be seeded on the slant medium of bean sprouts, and cultivate 3-7 days for 20-35 ℃; Separate single bacterium colony, picking list colony inoculation is on the slant medium of bean sprouts respectively, and 20-35 ℃ is cultured to maturation; Separate single bacterium colony again; Get single colony inoculation in the raw muberry juice behind 118-121 ℃, 15-30min sterilization, 20-35 ℃ of shaking table cultivated 12-72h, promptly gets liquid spawn;
(2) mulberry fruit pulp preparation: choose the bright mulberry fruit of sugared content more than 10%, impurity elimination is cleaned, and seed is removed in squeezing, must be as the mulberry fruit pulp of fermentation raw material;
(3) inoculation: the liquid spawn of step (1) gained is changed in the seed fermentation jar of band stirring; Add the i.e. press for extracting juice mulberry fruit pulp of step (2) gained of 10 times of volumes immediately, 20-35 ℃ of stir culture 2-24h is continuously pumped into then and promptly presses the mulberry fruit pulp; Pumping into flow velocity is 1-10 times of primary liquid bacterial classification volume/min; When fermentating liquid volume accounts for the 1/2-4/5 of seeding tank volume, pump the fermentation pulp continuously to fermentor tank, pump flow velocity and equate with the charging flow velocity; Fully loaded until fermentor tank carrier fluid amount for its volumetrical 3/4-9/10 is, change another sky fermentor tank and receive the fermented liquid that seeding tank pumps;
(4) fermentation just: after fermentor tank is fully loaded, in fermented liquid, add sucrose, the w/v of sucrose and fermented liquid is 1kg:10 L, and after the stirring and dissolving, 20-35 ℃ fermented Plate Filtration 3-10 days;
(5) secondary fermentation: cross cleaner liquid and go in the basin, 20-35 ℃ of fermentation adds tannin, gelatin by ordinary method after 1-3 month successively under stirring fast; 0-15 ℃ left standstill 7-15 days, diatomite filtration, and 0.45 μ m filter paper plate filters; 0.22 μ m micro-filtration, clear liquid bottling, old storage.
2. method according to claim 1 is characterized in that, spreads cultivation one to repeatedly with the raw muberry juice after the sterilization again in the step (1), and logarithmic phase is all selected in spreading cultivation switching.
3. claim 1 products obtained therefrom is in other drinks of allotment or Application in Food.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103103048B (en) * | 2011-11-11 | 2015-03-11 | 西南科技大学 | Mulberry fermented fruit wine and process thereof |
| CN102965242B (en) * | 2012-12-22 | 2013-08-07 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103060152B (en) * | 2013-01-15 | 2014-03-19 | 四川理工学院 | Fermentation method of mulberry wine |
| CN109315693B (en) * | 2018-09-28 | 2021-10-01 | 中北大学 | Fermented sea-buckthorn pudding and preparation method thereof |
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| CN1315497A (en) * | 2000-03-28 | 2001-10-03 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN101012426A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Method of brewing mulberry wine |
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermentation wine by super-high pressure technology |
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Patent Citations (4)
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| CN1315497A (en) * | 2000-03-28 | 2001-10-03 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN101012426A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Method of brewing mulberry wine |
| CN101182440A (en) * | 2007-11-07 | 2008-05-21 | 浙江大学 | Method for producing intestinal canal health-care mulberry red wine |
| CN101182444A (en) * | 2007-11-27 | 2008-05-21 | 江苏大学 | Method for preparing fermentation wine by super-high pressure technology |
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