CN101544938A - Method for producing ganoderma lucidum dark plum wine - Google Patents

Abstract

The invention relates to the technical field of fruit wine production, and relates to a method for making ganoderma black plum fruit wine. Specifically, it uses black plum juice and ganoderma lucidum water soaking liquid as raw materials, uses fruit wine yeast to ferment, and provides a production method for obtaining novel ganoderma black plum fruit wine with rich health-care functional factors and good taste.

Description

A kind of preparation method of Ganoderma lucidum black plum fruit wine

technical field

The invention belongs to the technical field of fruit wine production, in particular to a method for making ganoderma black plum fruit wine.

Background technique

As people's drinking habits gradually develop toward natural nutritious wines, low-alcohol wines, and more tasting wines, the consumption of health-care fruit wines is increasing day by day. Fruit wine contains 18 kinds of amino acids and multivitamins, which is extremely rich in nutrition and health care, and can be called a natural green food. The processed fruit wines have their own characteristics. Among the drinking wines, they are the wines with the richest variety and nutritional value, and are in line with the trend of healthy, safe and personalized development of wine production.

The black plum fruit is big and sweet, with rich juice and mellow and attractive smell. Black plum juice is rich in fermentable sugar, moderate acidity, rich aroma and bright color, rich in amino acids, minerals, vitamins and other components. There are more than 230 known aroma components, mainly esters, alcohols Isoamyl acetate, butyl acetate, etc. are the sweet and fragrant ingredients, which are very beneficial to human health and are ideal raw materials for fruit wine brewing. The content of compound nutrients in black plum juice is high. The fruit wine brewed from black plums has a refreshing and elegant fruit aroma, which can better retain the aroma of the original fruit. The taste is refreshing, mellow and soft, and can greatly improve It is a promising new low-alcohol fruit wine.

Ganoderma lucidum is a well-known medicinal fungus, known as "immortal grass". Clinical medical research has proved that the biologically active substances contained in Ganoderma lucidum, such as polysaccharides, triterpenoids, nucleosides, furans, alkaloids , amino acids, proteins, oils, organic germanium, inorganic ions, sterols, etc. have pharmacological activities such as improving immune regulation, anti-tumor, and anti-virus. With the gradual improvement of people's understanding of the role of Ganoderma lucidum in preventing and curing diseases, the development of Ganoderma lucidum health care products has increased day by day in recent years, and various types of Ganoderma lucidum wine products have also begun to appear. However, the current Ganoderma lucidum wine products are mostly obtained by soaking the fruiting body or mycelium of Ganoderma lucidum in high-alcohol white wine, and appear in the form of medicinal wine. This Ganoderma lucidum wine not only has high alcohol content and is difficult to drink, but also some bioactive substances will be damaged to varying degrees in high-concentration white wine, which affects the health care function of Ganoderma lucidum. Also there is not a kind of production method that combines the production of Ganoderma lucidum wine into the black plum brewing process in the market at present.

Contents of the invention

The object of the present invention is to provide a method for producing novel ganoderma black plum fruit wine with rich health-care functional factors and good taste by using black plum juice and ganoderma lucidum water soaking liquid as raw materials and fermenting with fruit wine yeast.

The present invention is realized by such technical scheme:

A preparation method of Ganoderma lucidum black plum fruit wine, comprising the following steps:

(1) selection of active dry yeast strain

Active dry yeast is obtained from 10 strains of fruit wine yeast provided by Angel Yeast Company after being domesticated, cultured and screened in black plum juice;

(2) Handling of raw materials

Choose fully mature black plums without pests and diseases and no deterioration as raw materials, rinse with running water for a while, squeeze and crush the juice for later use; choose dried red lucidum, chop into flakes, add 5-15 times the weight of water to soak for 2-8 hours , heated at 80°C for 1-3 hours, let the water fully evaporate and then set aside; fully mix the squeezed and crushed juice with the Ganoderma lucidum extract containing black plum pulp and Ganoderma fruiting bodies, squeeze and filter, remove the solid residue, and then squeeze out the juice Add 30-120mg/L of sodium bisulfite and 20-100mg/L of pectinase, mix thoroughly, place in a water bath at 40°C for 2-6 hours at a constant temperature, and keep stirring for enzymatic hydrolysis to remove fruit Gum-like substances, and then put the juice treated by enzymolysis in a water bath at 100°C for 10 minutes to inactivate the pectinase, and finally let it stand for 8-36 hours to clarify, and obtain Ganoderma lucidum black plum juice;

(3) Composition adjustment of raw fruit juice

Measure the acidity of the ganoderma black plum juice obtained in step (2), add an appropriate amount of calcium carbonate or citric acid to adjust the pH value of the juice to 3.1-4.8 in the ganoderma black plum juice obtained in step (2), adjust the pH value of the raw juice with sucrose The sugar content reaches 15-20%, and it is ready for use after steam sterilization;

(4) Domestication of active dry yeast

Each strain of active dry yeast in the step (1) is cultivated and activated in a small amount of black plum fruit juice respectively, and then an appropriate _amount of Na _SO is added for domestication and cultivation, and strains with good adaptability are screened out as active dry yeast for fermentation, The amount of active dry yeast is 0.02-0.1% of the weight of the raw fruit juice, and finally the Ganoderma lucidum black plum juice obtained in the step (2) after sterilization is added to make the pre-fermented fruit juice;

(5) Main fermentation

Put the pre-fermented fruit juice obtained in step (4) into a fermenter for fermentation, the fermentation temperature is controlled at 15°C-28°C, and the fermentation time is 15d-25d;

(6) inverted bucket filter

When it is observed that the fermentation tank in step (5) exhausts slowly, the dross sinks to the bottom of the fermentation tank, and the residual sugar in the juice drops to 3.08.0%, the main fermentation can be stopped, the barrel is poured, and the wine legs are filtered out, etc. Precipitate, obtain the original crude wine;

(7) post-fermentation

Put the original crude wine obtained in step (6) into a pre-sterilized post-fermentation barrel, close the lid for post-fermentation, fill the barrel as much as possible without leaving any gaps, continue to control the temperature at 15-24°C, and maintain 7-15d, get coarse wine;

(8) Secondary separation

Add 30-60mL of "gelatin-tannin" mixed solution whose mass ratio is "gelatin: tannin=12:1" per liter to the crude wine obtained in step (7), and the temperature of the glue is between 10-25°C, statically After standing for 2-4 days, filter with a small diatomaceous earth filter to obtain semi-finished fruit wine. The semi-finished fruit wine should have a clear and transparent appearance, no suspended matter, and no sediment;

(9) Adjust alcohol and sugar

Blend the semi-finished fruit wine obtained in step (8) into Ganoderma lucidum black plum wine with alcohol content of 7-15% and total sugar content of 5-6% according to the taste. After the wine is bottled, it is sterilized at 80°C for 10 minutes, taken out and cooled, and it is the finished product wine.

The advantages and positive effects of the present invention are: the product uses black plum as the main raw material, which has the characteristics of alcohol and softness, and fully retains its functions of promoting body fluid and diuresis, clearing liver and nourishing liver, detoxifying stagnation, and clearing dampness and heat, especially in the production process. In the medium, the water-soluble components of Ganoderma lucidum are fully integrated into the fruit juice raw materials, and part of the fermentable sugars are co-fermented with the fruit juice under the fermentation of yeast, and the biologically active components in the fruit wine are greatly increased, which has the mellow and soft taste of the fruit wine , and the health care function of ganoderma lucidum wine.

Detailed ways

Example 1

Using fruit wine yeast No. 5 provided by the strain storage room of Angel Yeast Company R&D Center as the fermenting yeast, black plums and the fruiting bodies of Ganoderma lucidum No. 12 strain (provided by the Institute of Microbiology, Zhejiang University) were used as raw materials to produce Ganoderma lucidum black The determination method of plum fruit wine technology is:

From 10 strains of fruit wine yeast provided by Angel Yeast Company, No. 5 fruit wine yeast was selected as active dry yeast after domestication, cultivation and screening in black plum juice.

Rinse 2000g of mature and non-deteriorated black plums with running water, squeeze and crush to get the juice for later use. Select 500g of dried Chizhi No. 12 fruiting body, chop into flakes, add 8 times the weight of water to soak for 4 hours, heat at 80°C for 2.5 hours, let the water fully evaporate and set aside.

Fully mix the squeezed juice (including pulp) with the fully soaked ganoderma extract (containing solids), squeeze and filter, add 60mg/L sodium bisulfite (Na ₂ SO ₃ ) and 50mg/L to the squeezed juice. For L pectinase, mix well and place it in a water bath at 40°C for 4 hours at a constant temperature with constant stirring. Put the treated juice in a water bath at 100°C for 10 minutes to inactivate the pectinase. Finally, let it stand for 16 hours to clarify, and obtain Ganoderma lucidum black plum juice.

Measure the acidity of the fruit juice, add an appropriate amount of calcium carbonate or citric acid to adjust the pH value of the fruit juice to 4.0, adjust the sugar content to 18% with sucrose, and steam sterilize at 115°C for 5 minutes before use.

The active dry yeast is first cultured and activated with black plum juice, and then cultured in the fruit juice containing an appropriate amount of _Na2SO3 . The dosage of active dry yeast is _0.10 %, and it is inserted into the sterilized raw material juice to start the main fermentation, and the temperature is controlled The temperature is 20-23°C, and the fermentation time is 15 days. When the exhaust of the fermenter is slow, the dross sinks to the bottom of the fermenter, and the residual sugar in the juice drops to 4.0%, the main fermentation can be stopped, the barrel is poured, and the sediments such as wine legs are separated by filtration. Put it into a pre-sterilized post-fermentation barrel and close the lid, fill the wine barrel as much as possible without leaving any gaps, continue to control the product temperature at 15°C, keep it for 15 days, and the fermentation is over.

Add 40 mL of "gelatin-tannin" mixture (gelatin: tannin = 12:1) to each liter of fruit wine, set the glue temperature at 17°C, let stand for 3 days and then filter. According to the taste, the alcohol content of ganoderma lucidum black plum wine is 8%, and the total sugar content is 5%.

Example 2

Using fruit wine yeast No. 8 provided by the strain storage room of Angel Yeast Company R&D Center as the fermenting yeast, black plums and the fruiting bodies of Ganoderma lucidum No. 7 strain (provided by the Institute of Microbiology, Zhejiang University) are used as raw materials to produce black plums of Ganoderma lucidum The determination method of fruit wine process is:

No. 8 fruit wine yeast was used as active dry yeast for fermentation after being domesticated and cultured in black plum juice.

Rinse 3000g of mature and non-deteriorated black plums with running water, squeeze and crush to get the juice for later use. Select 700g of dried Chizhi No. 7 fruiting body, chop into flakes, add 15 times the weight of water to soak for 3 hours, heat at 80°C for 4 hours, let the water fully evaporate and set aside.

Fully mix the squeezed juice (including pulp) with the fully soaked ganoderma extract (containing solids), squeeze and filter, add 80mg/L sodium bisulfite (Na ₂ SO ₃ ) and 70mg/L to the squeezed juice. For L pectinase, mix well and place it in a water bath at 40°C for 4 hours at a constant temperature with constant stirring. Put the treated juice in a water bath at 100°C for 10 minutes to inactivate the pectinase. Finally, let it stand for 16 hours to clarify, and obtain Ganoderma lucidum black plum juice.

Measure the acidity of the fruit juice, add an appropriate amount of calcium carbonate or citric acid to adjust the pH value of the fruit juice to 4.5, adjust the sugar content to 18% with sucrose, and steam sterilize at 115°C for 5 minutes before use.

Active dry yeast No. 8 was first activated with black plum fruit juice, and then domesticated and _cultivated in fruit juice containing an appropriate amount of _Na2SO3 . For fermentation, the temperature is controlled at 18-20°C, and the fermentation time is 19 days. When the exhaust of the fermenter is slow, the dross sinks to the bottom of the fermenter, and the residual sugar in the juice drops to 5.0%, the main fermentation can be stopped, the barrel is poured, and the sediment such as wine legs is separated by filtration. Put it into a pre-sterilized post-fermentation barrel and close the lid, fill the barrel as much as possible without leaving any gaps, continue to control the product temperature at 18°C, maintain it for 11 days, and finish the fermentation.

Add 50 mL of "gelatin-tannin" mixture (gelatin: tannin = 12:1) to each liter of fruit wine, set the glue temperature at 15°C, let stand for 2 days and then filter. According to the taste, the alcohol content of ganoderma lucidum black plum wine is 10%, and the total sugar content is 6%. After the wine is bottled, it is sterilized at 80° C. for 10 minutes and then cooled to become the finished product.

Claims (1)

1. the making method of a glossy ganoderma black plum fruit wine is characterized in that may further comprise the steps:

(1) the active dry yeast bacterial classification selects for use

From the 10 strain fruit wine yeasts that Angel Yeast company provides, after screening is cultivated in domestication in black plum juice, obtain, make active dry yeast;

(2) processing of raw material

Select abundant sophisticated no disease and pest, do not have rotten black Lee and make raw material, with flowing water rinsing a little, the squeezing fragmentation goes out behind the juice standby; Select dry red sesame, be chopped into sheet, the clear water that adds 5-15 times of weight soaks 2-8h, 80 ℃ of heating 1-3h, and it is back standby to allow moisture fully evaporate; With squeezing broken go out behind the juice fruit juice with soak the lucidum soaked juice thorough mixing that contains black Lee's pulp and Ganoderma sporophore fully, squeeze and filter, remove solid slag, in pressed juice, add the sodium bisulfite of 30-120mg/L and the polygalacturonase of 20-100mg/L again, thorough mixing evenly back constant temperature in 40 ℃ water-bath is placed 2-6h, and constantly stir, carry out enzymolysis, remove pectic substance, to put into 100 ℃ water-bath through the fruit juice of enzymolysis processing then and keep 10min, polygalacturonase is lost activity, leave standstill 8-36h at last and clarified, obtain the black plum juice of glossy ganoderma;

(3) the composition adjustment of raw juice

The acidity of the black plum juice of the glossy ganoderma that determination step (2) obtains, in the black plum juice of glossy ganoderma that step (2) obtains, add the pH value to 3.1-4.8 that an amount of lime carbonate or citric acid are regulated fruit juice, with the pol to 15-20% of sucrose adjusting raw juice, standby behind the steam sterilizing;

(4) domestication of active dry yeast

Each strain active dry yeast in the step (1) is cultivated activation respectively in a small amount of black plum juice, add an amount of Na then ₂SO ₃Tame cultivation, filter out the good bacterial strain of adaptability, as the active dry yeast of fermentation usefulness, the active dry yeast consumption is the 0.02-0.1% of raw juice weight, insert the black plum juice of the glossy ganoderma that obtains in the step (2) after sterilizing at last, make primary fermentation fruit juice;

(5) Primary Fermentation

The primary fermentation fruit juice that obtains in the step (4) is put into fermentation cylinder for fermentation, and leavening temperature is controlled to be 15 ℃-28 ℃, and fermentation time is 15d-25d;

(6) bucket filters

Observe in the step (5) the fermentor tank exhaust slowly, poor slag is sunken to when residual sugar is reduced to 3.0-8.0% in fermentor tank bottom, the fruit juice, can stop Primary Fermentation, falls barrel, throw outs such as elimination wine pin obtain former thick wine;

(7) secondary fermentation

The former thick wine that will obtain in step (6) is packed in the secondary fermentation bucket of sterilizing in advance, and the sealing cover carries out secondary fermentation, and fat adds as far as possible and fullly do not interspace, and continuing controlled temperature is 15-24 ℃, keeps 7-15d, obtains thick wine;

(8) secondary separation

Every liter of adding mass ratio is " gelatin-tannin " mixed solution 30-60mL of " gelatin: tannin=12:1 " in the thick wine that step (7) obtains, following glue temperature is between 10-25 ℃, after leaving standstill 2-4 days, adopt small-sized diatomite filter to filter, get work in-process fruit wine, work in-process fruit wine is answered the outward appearance clear, and no suspended substance matter does not have precipitation;

(9) regulate wine degree and pol

It is 7-15% that the work in-process fruit wine that step (8) is obtained according to taste is deployed into the wine degree, and total pol is 5-6% glossy ganoderma black plum fruit wine, and cooling is taken out in 80 ℃ of sterilization 10min in wine bottling back, is finished product fruit wine.