CN101481643B - Aroniamelanocarpa fruit wine and brewing method thereof - Google Patents
Aroniamelanocarpa fruit wine and brewing method thereof Download PDFInfo
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Abstract
The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v/v) and the total sugar content of 4.0-80.0g/L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.
Description
Technical field
The present invention is that gland rib Sorbus alnifloria (Aronia melanocarpa) fruit is a raw material to deceive really, utilizes special bio-fermentation process, brewages black fruit gland rib Sorbus alnifloria fruit wine.
Background technology
1. raw material and resource thereof are cultivated
Black fruit gland rib Sorbus alnifloria (Aronia melanocarpa) belongs to the machaka of Rosaceae gland Aronia, is to produce medicine that fruit is the master, to eat dual-purpose economic tree.These seeds originate in Northeastern United States, and Europe begins cultivation after World War II, are rich in phenol antioxidant and are celebrated with fruit.Russia and Poland are European and even global main cultivation states, and cultivated area reaches 20000hm
2More than.These seeds were introduced a fine variety China's West Liaoning first by Liaoning Institute of Drought Area Afforestation in 1989, and had carried out a research such as breeding, cultivation and fruit processing.Result of study shows that the field planting of black fruit gland rib Sorbus alnifloria had economic yield on the 3rd year, and 5-7 gets into high yield period, and output reaches 15t/hm
2The black fruit of China gland rib Sorbus alnifloria cultivated area has reached 150hm at present
2And getting into the fruiting period or the best fruiting period successively, the deep processing of fruit and comprehensive utilization have become problem anxious to be solved.Up to now, black fruit gland rib serviceberry wine brewage technology and product are not seen the pertinent literature report.
2, the nutritive ingredient of black fruit gland rib Sorbus alnifloria fruit
Black fruit gland rib Sorbus alnifloria be in recent years from the medicine of external introduction, eat dual-purpose resource plant; Its fruit belongs to domestic emerging extraordinary fruit resource; Contain high-load nourishing function composition polyphenol, cyanidin(e) and flavones etc., the fruit place of production is unique at home, promptly at present only Liaoning produce.Black fruit gland rib contained main nutrition of Sorbus alnifloria fruit and biologically active substance are following: cyanidin(e) 1-2%, flavones 0.25-0.35%, polyphenol 2-3%, Vc0.03-0.06%, β-Hu Luobusu 0.05%, VB
20.165mg/100g, V
e0.8-2.2mg/100g, nicotinic acid 0.46-0.64mg/100g, folic acid 1.5mg/100g; Manganese 3.56-9.64mg/100g, copper 0.81-2.97mg/100g, molybdenum 0.38-0.71mg/100g, iodine 6-10mg/100g; Soluble solid 14.56%, pectin substance 1.5-1.7%; Chlorogenicacid 0.24-0.3%, three card classes 2.4%; Also contain a large amount of Yelkin TTS, kephalin compounds, nutrition and medicinal component are all very abundant.
3. edible and health care is worth
The juice containing amount of black fruit gland rib Sorbus alnifloria fruit can be made drinks such as the pleasant fruit juice of color and luster, fruit wine, fruit vinegar, beverage about 70%.Pulp and skin quarrel micromicro are manufactured jam, fruit powder and are extracted proanthocyanidin, polyphenol etc.Quan Guoke makes series foodss such as preserved fruit, dried fruit, can.
According to foreign data, black fruit gland rib Sorbus alnifloria fruit and extract all have good curative effect to hypertension, atherosclerosis, ephrosis, mellitus, capillary vessel toxic hemorrhage, radiation disease, excipuliform myoendocarditis, rheumatosis, Intraventricular membrane inflammation, measles, typhus fever, scarlet fever and eczema etc.
Summary of the invention
The present invention seeks to black fruit gland rib Sorbus alnifloria (Aronia melanocarpa) fruit is raw material, utilizes special bio-fermentation process to brewage and becomes to deceive fruit gland rib Sorbus alnifloria fruit wine, and another purpose of the present invention provides the brewing method of this fruit wine.
1. black fruit gland rib Sorbus alnifloria fruit wine
Fruit wine of the present invention is that gland rib Sorbus alnifloria (Aronia melanocarpa) fruit is that raw material is processed fruit juice to deceive really; Select for use in fruit wine yeast bacterial classification and the ratio access fruit juice in fruit juice weight 5-10%; Brewageing into ethanol content is 5-13% (v/v), and total sugar content is the black fruit gland rib Sorbus alnifloria fruit wine of 4.0-80.0g/L.
In order to improve the quality of black fruit gland rib Sorbus alnifloria fruit wine, add vitamins C, POTASSIUM SORBATE GRANULAR WHITE when allocating this fruit wine, add 0.01-0.05% and 0.02-0.06% that weight accounts for this fruit wine weight respectively.
Ingredient in the synthetic finished product fruit wine: black fruit gland rib Sorbus alnifloria Normal juice 100%.Alcohol 5-13% (v/v), total reducing sugar 4.0-80.0g/L (type according to fruit wine is different), total acid (in tartrate) >=5.0g/L; Sugar-free extract >=20g/L, Polyphenols >=5000mg/L, cyanidin(e) >=3000mg/L; Flavones >=1000mg/L, vitamins C >=150mg/L.
2. black fruit gland rib serviceberry wine brewage technology
The brewing method of the black fruit of the present invention gland rib Sorbus alnifloria fruit wine is that gland rib Sorbus alnifloria fruit is a raw material to deceive really, through cleaning, sterilize, squeezing the juice, it is characterized in that may further comprise the steps with the technology of the fruit juice brewed fruit wine of squeezing out:
(1), fruit juice modulation
A) change sugar: get the white sugar less than fruit juice weight 10%, the softening water that in sugar dissolving kettle, adds with weight such as sugar is heated to 60-70 ℃, treats that sugar dissolves the back cooling, filters in the adding fruit juice, makes that total sugar content is controlled at 18%-28% in the fruit juice;
B) the antibacterial look that protects: the ratio in 100-150mg/L adds SO
2Or lay particular stress on Potassium hydrogen sulfite in fruit juice, and stirring and dissolving, static more than 24 hours;
(2), inoculation fermentation
The ratio of fruit wine yeast bacterial classification in fruit juice weight 5-10% inserted in the fruit juice, stirred 5-10 minute, in 15-25 ℃ of temperature bottom fermentation, stir 1-2 preceding 7 day every day, and the main ferment phase is 10-15 days;
(3), tank switching removes wine mud
The main ferment phase finishes the 10-25 days tank switchings in back, removes the throw out of container bottom;
(4), ageing after-ripening
With SO in the fermented liquid
2Supply 100-150mg/L, after-ripening 0.5-2 under 10-20 ℃ of coldcondition;
(5), the wine body purifies and filtration sterilization
A) biological flocculant is handled
With the ratio of biological flocculant,, mix back natural subsidence, the centrifugal wine mud of removing in the adding wine liquid with the dissolving of 0.8-1.5% acetum according to wine weight 0.05-0.15%;
B) diatomite filter is handled
Meat dishes to go with liquor liquid weight adds the zeyssatite of 1.0-1.2%, after circulation 15-20 minute, filters and obtains as clear as crystal black fruit gland rib Sorbus alnifloria fruit wine;
C) filtration sterilization
Utilize membrane filtration technique that wine liquid is carried out filtration sterilization.
Fruit wine of the present invention has following product and technical characterstic:
1, raw material is unique.Belong to domestic emerging extraordinary fruit resource, and unique in the products material country of origin.Black fruit gland rib Sorbus alnifloria is in recent years from the extraordinary economic tree of external introduction, and this fruit contains high-load nourishing function composition, like Polyphenols, cyanidin(e) and flavones etc., is precious medicine, eats dual-purpose resource plant;
2, product fruit wine is nutritious, and health-care effect is definite.This product has comprised the effective component of the multiple nutrients property that is rich in the black fruit gland rib Sorbus alnifloria fruit; Like compositions such as cyanidin(e), flavones, Polyphenols active substance and vitamins inhibitor, mineral substance, polysaccharide, organic acids, have good anti-oxidant, anti-aging, blood pressure regulation, vessel softening, reduce fat, prevent and treat atherosclerosis, improve perviousness, anti inflammatory detoxication, radioprotective, the beautifying face and moistering lotion effect of blood circulation and capillary vessel;
3, the present invention selects for use vitamins C to keep the color and luster of wine body, and finished product fruit wine wine body is even, limpid, stable, and color and luster is dark red; Product special flavour is unique, and mouthfeel is little puckery salubrious, pure and mild, and fruital, sweet-smelling are pleasant, and it is extensive to be suitable for the crowd, and suitable grownup especially the elderly drinks, the right work wine of going with rice or bread, and every meal is advisable with 50-150ml;
4, production technique is unique.Up-to-date zymotechnique is taked in the production of this fruit wine.Because the fruit juice of black fruit gland rib Sorbus alnifloria contains a large amount of polyphenols, itself has certain bacteriostatic action, therefore, on the traditional fermentation basis, improves for zymotechnique and bacterial classification.Filter out the barms that is fit to black fruit gland rib Sorbus alnifloria fruit juice fermentation through the contrast fermenting experiment, connect bacterium, improved fermenting speed according to the bacterium amount that connects of fruit juice weight 5-10%; Low temperature (15-25 ℃) fermentation has improved the fruit wine mouthfeel, improves the fruit wine quality; Cold sterilization technique has kept original fruit juice nutrition and function composition to greatest extent;
5, purification process is advanced.For this brewing technique has adopted biological flocculant treatment process, diatomite filter treatment process and filtration sterilization technology, in the degerming process, be not destroyed to guarantee the antioxidant component in the black fruit gland rib Sorbus alnifloria fruit.
Embodiment
Accompanying drawing is a process flow sheet of the present invention.
1. production technique and formula for a product
1.1. accompanying drawing is seen in technical process
1.2 formula for a product (in weight %)
Black fruit gland rib Sorbus alnifloria Normal juice 100%, vitamins C 0.01-0.05%, POTASSIUM SORBATE GRANULAR WHITE 0.02-0.06%.
2. black fruit gland rib serviceberry wine producing process and operation steps
2.1 fruit juice production
2.1.1 choosing fruit, impurity elimination
With the fresh fruit of plucking, through artificial screening remove rotten, mildew, go bad, impurity such as spoiled fruit and leaf, stone, carpopodium.
2.2.2 clean and sterilization
Fruit is immersed 3-4 clear water doubly, and the edible sanitising agent that adds weight 0.1-0.3% soaked after 10 minutes, stirred gently, kept bleeding off addle more than 10 minutes, changed flushing with clean water 2-3 time, pulled the draining control out and did.
2.2.3 squeeze the juice
A) use the flushing with clean water body before squeezing the juice, in the position and the pipeline disinfection that juicer are contacted fruit juice with 0.05% peracetic acid soln.
B) container, storage tank, beverage pump and the pipeline that will contain fruit juice are through scrubbing, sterilize (Peracetic Acid 0.05% sterilization 10 minutes) and using with steam sterilizing (steam sterilizing is more than 10 minutes) back.
C) on storage juice can container mouth be 200 purpose nylon cloths as filtration unit, mainly filter pulp and impurity.
D) press good fruit juice and be stored in the stainless steel storage tank, preferably (0-4 ℃) stores under coldcondition, to guarantee juice quality.
2.2 fruit wine production
2.2.1 the yeast bacterial classification is produced
Bacterial classification: the fruit juice of black fruit gland rib Sorbus alnifloria contains a large amount of polyphenols, itself has certain bacteriostatic action.Through 8 barms contrast fermentation tests, filtered out the barms that is suitable for the production of black fruit gland rib Sorbus alnifloria fruit wine.
According to the bacterium amount that the connects planned production bacterial classification amount of fruit juice weight 5-10%, through one-level kind, secondary kind and production kind of the numerous technology of expansion, it is subsequent use to produce qualified fruit wine yeast bacterial classification.
2.2.2 the antibacterial look that protects of fruit juice is handled
A) change sugar modulation fruit juice: the ratio according to fruit juice weight 5-8% adds white sugar (making the fruit wine of ethanol content 8-13% (v/v)); In sugar dissolving kettle, add with sugar and be heated to 60-70 ℃ with heavy softening water; Sugar is dissolved the back cooling, filters in the adding fruit juice, make the total sugar content in the fruit juice reach 23%-26%.As make the fruit wine of ethanol content 5-6% (v/v), the ratio that adds white sugar is the 6-10% of fruit juice weight, makes the total sugar content in the fruit juice reach 24%-28%.
B) sterilization: the ratio according to 100-150mg/L adds SO
2Or lay particular stress on Potassium hydrogen sulfite, fully stirring and dissolving is static more than 24 hours.
2.2.3 it is inoculum fermented
The bacterial classification that activation is good inserts in the fruit juice according to the ratio of fruit juice weight 5-10%, fully stirs 5-10 minute.At 15-25 ℃ temperature bottom fermentation, adhered to stirring every day one to secondary in preceding 7 days, be beneficial to the thalline breeding with ventilation; The general main ferment phase was 10-15 days (according to temperature variation and difference).
2.2.4 tank switching removes wine mud
Because of being the absolute juice fermentation, wherein pulp and impurity are less, mainly are the mixtures of thalline and part pulp.Look the degree and the aerogenesis situation of fermentation, generally finish to carry out tank switching in back about 20 days at lord ferment period, this moment, ethanol content reached 8-13% (v/v), and more than the total acid 6.0g/L, (look leavening temperature and decide) residual sugar carries out tank switching when 0.5-1.5%; As make the fruit wine of ethanol content standard 5-6% (v/v), and total acid (in tartrate) is more than 5.0g/L, and residual sugar carries out tank switching when 0.5-1.0%, remove the throw out of container bottom.
2.2.5 ageing after-ripening
This stage requires after-ripening under low temperature (10-20 ℃), lucifuge condition.For safe production in summer, spend the pliotherm period smoothly, if SO
2Deficiency can be with SO in the fermented liquid
2Add to 100-150mg/L, after-ripening 0.5-2 under 10-20 ℃, lucifuge condition.General ageing was good more than at least one year, and its mouthfeel is better, and the wine body is soft, mellow.
2.2.6 fruit wine standardization
According to product standard and prescription requirement; (edible ethanol should carry out deodorization to be handled to adjust alcohol by production technique and formula for a product; It is subsequent use that the powdered active carbon that adds 0.1-0.2% fully stirs the old 24-48 of falling of nature hour after-filtration), sugar, acidity and other corresponding indexs, make the requirement of product conformance with standard regulation.In order to improve the quality of black fruit gland rib Sorbus alnifloria fruit wine, add following composition (accounting for the weight percent of fruit wine) in the fruit wine standardization: vitamins C 0.01-0.05%, POTASSIUM SORBATE GRANULAR WHITE 0.02-0.06%.
2.2.7 the wine body purifies (two-step purification program)
Because inhibitors such as polyphenol, cyanidin(e), flavones are at rapid deactivation more than 60 ℃; In order to keep the biological activity of nutrition and functional component in the original fruit juice to greatest extent, the wine body purifies and has adopted biological flocculant processing, diatomite filter to handle and the cold sterilization technique of membrane filtration.
A) biological flocculant is handled
Biological flocculant is weighed according to the 0.05-0.15% ratio of wine liquid weight, with the 0.8-1.5% acetum soak, dissolving, add while stirring and fully mix back natural subsidence, the centrifugal wine mud of removing in the wine liquid.
B) diatomite filter is handled
According to the filtration area of filter, confirm the zeyssatite quantity of adding, general 2-3m
2The filter of filtration area can add the zeyssatite of 1.5kg in the wine liquid of 150kg, after circulating repeatedly 15-20 minute, till wine liquid was as clear as crystal, direct filtration wine liquid (with reference to the working instructions of filter) was stored in the wine jar to be filled.
C) filtration sterilization
Utilize membrane filtration technique that wine liquid is carried out filtration sterilization.
2.2.8 fruit wine composition
According to above-mentioned technological operation, contain following composition in the finished product fruit wine:
Normal juice 100%.Alcohol 8-13% (v/v), total reducing sugar 4.0-80.0g/L (type according to fruit wine is different) total acid (in tartrate) >=6.0g/L, (alcohol 5-6% (v/v); Total reducing sugar 4.0-80.0g/L; Sugar-free extract >=the 20g/L of total acid >=5.0g/L), Polyphenols >=5000mg/L, cyanidin(e) >=3000mg/L; Flavones >=1000mg/L, vitamins C >=150mg/L.Other physical and chemical index and sanitary index all meet the target level of product quality requirement.Quality guaranteed period 5-10.
Claims (2)
1. black fruit gland rib Sorbus alnifloria fruit wine; It is characterized in that with black fruit gland rib Sorbus alnifloria (Aronia melenocarpa) fruit be that raw material is processed fruit juice; Select for use in fruit wine yeast bacterial classification and the ratio access fruit juice in fruit juice weight 5-10%; Brewageing into ethanol content is 5-13% (v/v), and total sugar content is the black fruit gland rib Sorbus alnifloria fruit wine of 4.0-80.0g/L; Add vitamins C, POTASSIUM SORBATE GRANULAR WHITE in the black fruit of the allotment gland rib Sorbus alnifloria fruit wine process, add 0.01-0.05% and 0.02-0.06% that weight accounts for this fruit wine weight respectively;
The brewing method of said black fruit gland rib Sorbus alnifloria fruit wine may further comprise the steps:
(1), fruit juice modulation
A) change sugar: get the white sugar less than fruit juice weight 10%, the softening water that in sugar dissolving kettle, adds with weight such as sugar is heated to 60-70 ℃, treats that sugar dissolves the back cooling, filters in the adding fruit juice, makes that total sugar content is controlled at 18%-28% in the fruit juice;
B) the antibacterial look that protects: the ratio in 100-150mg/L adds SO
2Or laying particular stress on Potassium hydrogen sulfite in fruit juice, stirring and dissolving left standstill more than 24 hours;
(2), inoculation fermentation
The ratio of fruit wine yeast bacterial classification in fruit juice weight 5-10% inserted in the fruit juice, stirred 5-10 minute, in 15-25 ℃ of temperature bottom fermentation, stir 1-2 preceding 7 day every day, and the main ferment phase is 10-15 days;
(3), tank switching removes wine mud
The main ferment phase finishes the 10-25 days tank switchings in back, removes the throw out of container bottom;
(4), ageing after-ripening
With SO in the fermented liquid
2Supply 100-150mg/L, after-ripening 0.5-2 under 10-20 ℃ of coldcondition;
(5), the wine body purifies and filtration sterilization
A) biological flocculant is handled
With the ratio of biological flocculant,, mix back natural subsidence, the centrifugal wine mud of removing in the adding wine liquid with the dissolving of 0.8-1.5% acetum according to wine weight 0.05-0.15%;
B) diatomite filter is handled
Meat dishes to go with liquor liquid weight adds the zeyssatite of 1.0-1.2%, after circulation 15-20 minute, filters and obtains as clear as crystal black fruit gland rib Sorbus alnifloria fruit wine;
C) filtration sterilization
Utilize membrane filtration technique that wine liquid is carried out filtration sterilization.
2. according to the brewing method of the said black fruit gland rib Sorbus alnifloria fruit wine of claim 1, be that gland rib Sorbus alnifloria fruit is a raw material to deceive really,, it is characterized in that may further comprise the steps with the technology of the fruit juice brewed fruit wine of squeezing out through cleaning, sterilize, squeezing the juice:
(1), fruit juice modulation
A) change sugar: get the white sugar less than fruit juice weight 10%, the softening water that in sugar dissolving kettle, adds with weight such as sugar is heated to 60-70 ℃, treats that sugar dissolves the back cooling, filters in the adding fruit juice, makes that total sugar content is controlled at 18%-28% in the fruit juice;
B) the antibacterial look that protects: the ratio in 100-150mg/L adds SO
2Or laying particular stress on Potassium hydrogen sulfite in fruit juice, stirring and dissolving left standstill more than 24 hours;
(2), inoculation fermentation
The ratio of fruit wine yeast bacterial classification in fruit juice weight 5-10% inserted in the fruit juice, stirred 5-10 minute, in 15-25 ℃ of temperature bottom fermentation, stir 1-2 preceding 7 day every day, and the main ferment phase is 10-15 days;
(3), tank switching removes wine mud
The main ferment phase finishes the 10-25 days tank switchings in back, removes the throw out of container bottom;
(4), ageing after-ripening
With SO in the fermented liquid
2Supply 100-150mg/L, after-ripening 0.5-2 under 10-20 ℃ of coldcondition;
(5), the wine body purifies and filtration sterilization
A) biological flocculant is handled
With the ratio of biological flocculant,, mix back natural subsidence, the centrifugal wine mud of removing in the adding wine liquid with the dissolving of 0.8-1.5% acetum according to wine weight 0.05-0.15%;
B) diatomite filter is handled
Meat dishes to go with liquor liquid weight adds the zeyssatite of 1.0-1.2%, after circulation 15-20 minute, filters and obtains as clear as crystal black fruit gland rib Sorbus alnifloria fruit wine;
C) filtration sterilization
Utilize membrane filtration technique that wine liquid is carried out filtration sterilization.
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| 韩文忠等.国内外腺肋花楸产业和技术发展概况.《防护林科技》.2007,(第3期),第58页第2.3栏. * |
| 韩文忠等.黑果腺肋花楸的生物学特性和应用价值.《辽宁林业科技》.2005,(第4期),第41页第3.1栏. * |
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