CN101701170A - Processing method of asparagus and peach wine - Google Patents
Processing method of asparagus and peach wine Download PDFInfo
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- CN101701170A CN101701170A CN200910075534A CN200910075534A CN101701170A CN 101701170 A CN101701170 A CN 101701170A CN 200910075534 A CN200910075534 A CN 200910075534A CN 200910075534 A CN200910075534 A CN 200910075534A CN 101701170 A CN101701170 A CN 101701170A
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Abstract
The invention relates to a processing method of a fruit wine, in particular to a processing method of an asparagus and peach wine, solving the technical problem of processing and reusing asparagus leftovers and fresh peaches. The processing method of the asparagus and peach wine comprises the following steps of: 1, preparing asparagus juice; 2, preparing peach juice; 3, mixing and blending; 4, sterilizing; 5, activating active dry yeast; 6, inoculating and fermenting; 7, clarifying; and 8, bottling and sterilizing. The compound fruit wine prepared by the process is light amber, clear, shining, mellow and harmonious and has an elegant wine body.
Description
Technical field
The present invention relates to a kind of working method of fruit wine, the working method of concrete a kind of asparagus and peach wine.
Background technology
Asparagus has another name called officinalis, Thallus Gracilariae, is the perennial perennial root herbaceous plant of Liliaceae Asparagus.Asparagus contains rich in protein, fat, carbohydrate, VITAMIN and amino acid.It is reported that asparagus can be improved immunologic function, suppress the growth of tumour cell, cancer is had certain curative effect.Asparagus is edible with tender stem, and quality is fresh and tender, and the local flavor deliciousness is tender good to eat.Except the appetite of going with rice or bread, increase, aid digestion, vitimin supplement and mineral substance, because of containing more asparagine, aspartic acid and other multiple materials, but cancer-resisting is all effective in cure to diseases such as cardiovascular diseases, oedema, bladders.At present, China to produce can, has only a spot of asparagus juice production, but does not also have the production of asparagus compound fruit wine aspect asparagus processing.
Peach, fruit juice multi-flavor U.S., fragrance is tempting, beautiful in colour, nutritious.In fruit resource, peach is attractive in appearance with its fruit shape, and meat is sweet to be called as " the first under heaven fruit ".At present, China producing can, and it is also very ripe to produce the processing condition of peach can aspect the working research of peach.But peach belongs to climacteric type fruit, and most kinds are gathered on the occasion of high temperature season, is easy to softening rotting after adopting, and has caused the wasting of resources.
Fruit wine wine degree is low, and contains the multiple natural component that helps HUMAN HEALTH, and is nutritious, is rich in the distinctive local flavor of vintage wine again simultaneously, and fragrant is tempting, thereby is subjected to liking of human consumer.At present, the ratio that the fruit that China is used to process fruit wine accounts for ultimate production is less than 10%, thereby development fruit wine already has broad prospects.
Utilize asparagus tankage and fresh peaches to be raw material, get juice, brew is best in quality, and wine liquid is bright, has the asparagus peach compound fruit wine of strong fragrance.Like this, the asparagus tankage were fully used, had reduced again because the environmental pollution that peach is subjected to thermal softening to rot to cause.
Summary of the invention
The technical problem that the present invention utilizes for the processing that solves asparagus tankage and fresh peaches again and a kind of working method of asparagus and peach wine is provided.
The present invention is realized that by following technical scheme a kind of working method of asparagus and peach wine may further comprise the steps:
(1) preparation of asparagus juice: get the asparagus tankage, mix making beating by 1: 1 material water, cellulase solution is added in the asparagus homogenate with massfraction 0.04-0.08%, and enzymolysis time 40-50min under pH value 3-5, temperature 35-45 ℃ water bath condition filters then and obtains asparagus juice;
(2) preparation of peach juice: get peach, mix making beating by 1: 1 material-water ratio, the ratio of pectase liquid with massfraction 0.2-0.5% added in the peach homogenate, under pH value 4-6 and temperature 35-50 ℃ condition, water bath with thermostatic control keeps 35-50min, filters then and obtains peach juice;
(3) mixing preparation: with the asparagus juice that makes and peach juice by 1-3: the 3-1 volume ratio mixes, and adds the sugar degree 16-18% that white sugar is regulated fermented liquid, adds the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization;
(5) activation of active dry yeast;
(6) inoculation fermentation: the yeast that inserts after activating according to mass ratio 1-1.5% ferments, and temperature 20-25 ℃, time 7d;
(7) clarification;
(8) bottling, sterilization.
Below for determining physical and chemical index bioassay standard and Oranoleptic indicator's bioassay standard of the technology of the present invention effect.
Mainly solve following technical indicator: different enzymatic hydrolysis conditions to asparagus get the influence of juice, different enzymatic hydrolysis condition is got the influence of juice, the composition proportion of compound fruit wine, the influence that the different fermentations condition is brewageed asparagus and peach wine to peach.
1 different enzymatic hydrolysis conditions are got the influence of juice to asparagus
Because the content of cellulose of asparagus is higher, and deposit the asparagus Mierocrystalline cellulose especially severe after for some time, therefore can adopt the Mierocrystalline cellulose in the cellulose degraded cell walls, improve crushing juice rate.This experiment is determined the level of factor of its orthogonal test by enzyme concentration, pH value, temperature, time single factor experiment, and then determines best enzymatic hydrolysis condition.
2 different enzymatic hydrolysis conditions are got the influence of juice to peach
Because the pectin content of fresh peaches is higher, viscosity was than higher when juice was got in making beating, and peach is got juice certain influence.Therefore can improve crushing juice rate by adding the pectin in the polygalacturonase degraded peach.This experiment is determined the level of factor of its orthogonal test by enzyme concentration, pH value, temperature, time single factor experiment, and then determines best enzymatic hydrolysis condition.
The composition proportion of 3 compound fruit wines
The compound fruit wine that the fruit juice of different proportionings is made, all variant on color and luster, mouthfeel and typicalness, this test is by carrying out Comprehensive Assessment to the compound fruit wine sample, and color and luster accounts for 5%, and clarity accounts for 5%, and fragrance accounts for 30%, and flavour accounts for 40%, and typicalness accounts for 20%.The proportioning of design asparagus juice/peach juice was respectively 3: 1,2: 1,1: 1,1: 2, drew the best complex proportioning of compound fruit wine then by the sensory evaluation score.
The influence that 4 different fermentations conditions are brewageed asparagus and peach wine
Compound fruit wine mainly is subjected to condition effect such as yeast-inoculated amount, sugar degree, pH value, temperature during the fermentation.On the basis of single factor experiment, adopt the orthogonal experiment design method of four factors, three levels to carry out different processing, determine best fermentation parameter.
5 detection methods and sensory evaluation scores table
Total reducing sugar, reducing sugar test: directly measure with hand-held sugar amount instrument
Ethanol content is measured: fruit wine is packed into after water distilling apparatus distills, measure with Ebullioscope
[7]
The sensory evaluation scores table sees Table 1:
Table 1 sensory evaluation scores table
Table?1?Sensory?score?sheet
Below be the selection deterministic process and the selection result of correlation parameter in the technical solution of the present invention
1 cellulase degradation condition is to the influence of asparagus crushing juice rate
1.1 enzyme concentration is to the influence of asparagus crushing juice rate
At solid-liquid ratio is 1: 1, operative temperature is 40 ℃, and pH value is 4.0, and be 35min action time, enzyme concentration is respectively under 0,0.02%, 0.04%, 0.06%, 0.08%, 0.10%, 0.12% the condition research enzyme concentration to the influence of asparagus crushing juice rate, as shown in Figure 1:
As can be seen from Figure 1, enzyme concentration＜0.04% o'clock, crushing juice rate increases sharply along with the increase of enzyme concentration; Enzyme concentration surpasses after 0.04%, and crushing juice rate changes not too obvious, but when enzyme concentration 0.08%, crushing juice rate is the highest can to reach 71.13%.
1.2 the enzymolysis pH value is to the influence of crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.08%, and operative temperature is 40 ℃, and be 35min action time, and pH value is respectively under 3,4,5,6 and 7 conditions, and the research pH value is to the influence of asparagus crushing juice rate, as shown in Figure 2:
As can be seen from Figure 2, crushing juice rate between 3.0-4.0 the time increase with pH value increase, between the 4.0-7.0 then the increase of pH value reduce.PH can reach 70.5% in that 4.0 o'clock crushing juice rates are the highest.
1.3 hydrolysis temperature is to the influence of asparagus crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.08%, and pH value is 4.0, and enzymolysis time is 35min, and hydrolysis temperature is respectively under the condition of 20 ℃, 30 ℃, 40 ℃, 50 ℃ and 60 ℃, and the research hydrolysis temperature is to the influence of asparagus crushing juice rate, as shown in Figure 3:
As can be seen from Figure 3, crushing juice rate reduces again with the rising increase earlier of temperature, and crushing juice rate is the highest when temperature is 40 ℃ can reach 70.13%.
1.4 enzymolysis time is to the influence of asparagus crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.08%, and pH value is 4.0, and hydrolysis temperature is 40 ℃, and enzymolysis time is respectively under the condition of 25min, 35min, 45min, 55min and 65min, and the research enzymolysis time is to the influence of asparagus crushing juice rate, as shown in Figure 4:
As can be seen from Figure 4, the time, the asparagus crushing juice rate was in continuous increase between 25min-45min, and between 45min-65min, downtrending appears in crushing juice rate.When the time was 45min, crushing juice rate is the highest can to reach 71.25%.
1.5 orthogonal test is determined best enzymolysis process parameter
In order to obtain optimum enzymolysis condition, on above monofactorial basis, enzyme concentration, pH value, hydrolysis temperature, enzymolysis time are carried out the test of four factors, three horizontal quadratures, the results are shown in Table 3:
Table 2 level of factor table
Table?2?The?level?of?form?factors
Table 3 orthogonal test table
Table?3?Orthogonal?test?table
As can be seen from Table 4, each factor to the primary and secondary that influences of asparagus crushing juice rate is: A＞D＞B＞C, and promptly the massfraction of cellulase is a principal element, to having the greatest impact of crushing juice rate; Temperature is a secondary cause, and is minimum to the crushing juice rate influence.
In fact optimum level is combined as A as can be drawn from Table 4
2B
3C
1D
2, best in theory level of factor is A
2B
3C
2D
2, under theoretical optimum level condition, by proof test, drawing the theoretical crushing juice rate of asparagus is 83.3%, so get A
2B
3C
2D
2Be optimum level combination, i.e. enzyme concentration 0.06%, pH value 4.5,40 ℃ of temperature, time 45min.The asparagus crushing juice rate that obtains by this combination is the highest.
2 pectinase enzymatic hydrolysis conditions are to the influence of peach crushing juice rate
2.1 enzyme concentration is to the influence of peach crushing juice rate
At solid-liquid ratio is 1: 1, and hydrolysis temperature is 40 ℃, and pH value is 5.0, and enzymolysis time is 40min, and enzyme concentration is respectively under 0,0.1%, 0.2%, 0.3%, 0.4%, 0.5% the condition research enzyme concentration to the influence of peach crushing juice rate, as shown in Figure 5:
As can be seen from Figure 5, enzyme concentration＜0.2% o'clock, crushing juice rate increases sharply along with the increase of enzyme concentration; Enzyme concentration surpasses after 0.2%, and crushing juice rate changes not too obvious, but when enzyme concentration 0.4%, crushing juice rate is the highest can to reach 86.63%.
2.2 the enzymolysis pH value is to the influence of crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.2%, and hydrolysis temperature is 40 ℃, and be 40min action time, and pH value is respectively under 3,4,5,6 and 7 conditions, and the research pH value is to the influence of peach crushing juice rate, as shown in Figure 6:
As can be seen from Figure 6, along with the increase of pH value, crushing juice rate increases earlier and reduces again, and being that 5.0 o'clock crushing juice rates are the highest at PH can reach 84.875%.
2.3 hydrolysis temperature is to the influence of peach crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.2%, and pH value is 5.0, and enzymolysis time is 40min, and hydrolysis temperature is respectively under the condition of 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃, and the research hydrolysis temperature is to the influence of peach crushing juice rate, as shown in Figure 7:
As can be seen from Figure 7, along with the rising of temperature, crushing juice rate increases earlier and reduces again, and crushing juice rate is the highest when temperature is 40 ℃ can reach 85%.
2.4 enzymolysis time is to the influence of peach crushing juice rate
At solid-liquid ratio is 1: 1, and enzyme concentration is 0.2%, and pH value is 5.0, and hydrolysis temperature is 40 ℃, and enzymolysis time is respectively under the condition of 30min, 45min, 60min and 75min, and the research enzymolysis time is to the influence of peach crushing juice rate, as shown in Figure 8:
Come as can be seen from Figure 8, along with the prolongation of enzymolysis time, crushing juice rate increases earlier, and variation range is little again, and the crushing juice rate of enzymolysis time peach when 50min is the highest by 83.5%.
2.5 orthogonal test is determined best enzymolysis process parameter
In order to obtain optimum enzymolysis condition, on the basis of above experiment of single factor, enzyme concentration, pH value, hydrolysis temperature, enzymolysis time are carried out the test of four factors, three horizontal quadratures, the results are shown in Table 5:
Table 4 level of factor table
Table?4?The?level?of?form?factors
Table 5 orthogonal test table
Table?5?Orthogonal?test?table
As can be seen from Table 3, each factor to the primary and secondary that influences of peach crushing juice rate is: A＞B=C＞D, and promptly the massfraction of polygalacturonase is a principal element, to having the greatest impact of crushing juice rate; Temperature is a secondary cause, and is minimum to the crushing juice rate influence.
As can be drawn from Table 3: actual optimum level is combined as A
2B
2C
3D
1, best in theory level of factor is A
2B
2C
3D
2, under theoretical optimum level condition, by proof test, drawing the peach crushing juice rate is 80.3%, so get A
2B
2C
3D
1Be optimum level combination, i.e. enzyme concentration 0.45%, pH value 5.5,45 ℃ of temperature, time 40min.The peach crushing juice rate that obtains by this combination is the highest.
3 different composite proportionings are to the influence of the quality of asparagus and peach wine
In inoculum size is 1%, and pH value is 4.0, and temperature is 25 ℃, and fermentation time is 7d, and the compound fruit wine that asparagus juice/peach juice is respectively 3: 1,2: 1,1: 1 and 1: 2 carries out comprehensive sensory evaluation, the results are shown in Table 6:
Table 6 sense organ evaluating meter
Table?4?Sensory?score?sheet
As can be seen from Table 4, when asparagus juice/peach juice is 1: 1, obtain light amber, clarify shinny, the complete coordination of fragrance, the compound wine that flavour is pure, it is the highest to mark, and is to ferment at 1: 1 so select proportioning.
4 fermentation conditions are to the influence of compound fruit wine integrated quality
4.1 inoculum size is to the influence of fermentation
At asparagus juice/peach juice is 1: 1, initial pol 16%, and pH value 4.0, leavening temperature are 25 ℃, and final pol is 4%, and inoculum size is respectively under 0.5%, 1.5%, 2.5% and 3.5% the condition, and the research inoculum size is to the influence of fermentation, as shown in Figure 9:
As can be seen from Figure 9, reduce along with the increase alcoholic strength of inoculum size increases afterwards earlier, but be 1.5% o'clock in the yeast-inoculated amount, alcoholic strength is the highest can to reach 5.0.
4.2 initial pol is to the influence of fermentation
At asparagus juice/peach juice is 1: 1, and the yeast-inoculated amount is 1%, and pH value 4.0, leavening temperature are 25 ℃, and final pol is 4%, and initial pol is respectively under 14%, 16%, 18% and 20% the condition, studies the influence of initial pol to fermentation, as shown in figure 10:
As can be seen from Figure 10, because the relation between initial pol and the alcoholic strength, alcoholic strength increases along with the increase of initial pol.Initial pol is 18% o'clock, and alcoholic strength is the highest can to reach 4.3.
4.3 leavening temperature is to the influence of fermentation
At asparagus juice/peach juice is 1: 1, and initial pol is 16%, and the yeast-inoculated amount is 1%, pH value 4.0, final pol is 4%, leavening temperature is respectively under the condition of 10 ℃, 15 ℃, 20 ℃, 25 ℃ and 30 ℃, the research leavening temperature is to the influence of fermentation, as shown in figure 11:
As can be seen from Figure 11, along with the rising of temperature, the comprehensive grading of compound wine raises earlier and reduces again.Because temperature is to yeast active influence, when temperature is 20 ℃, the compound wine light amber that brews, clarify shinny, the complete coordination of fragrance, the pure coordination of flavour.
4.4 the fermentation pH value is to the influence of fermentation
At asparagus juice/peach juice is 1: 1, and initial pol is 16%, and the yeast-inoculated amount is 1%, and final pol is 4%, and leavening temperature is 25 ℃, and the fermentation pH value is respectively under 3.0,4.0,5.0 and 6.0 the condition, and research fermentation pH value is to the influence of fermentation, as shown in figure 11:
As can be seen from Figure 12, between 2-6, along with the increase of pH value, alcoholic strength increases afterwards earlier and reduces, but is 5.0 o'clock at pH value, and alcoholic strength is the highest can to reach 5.0.
4.5 orthogonal test is determined best fermentation parameter
In order to determine best fermentation parameter, on the basis of single factor experiment, inoculum size, initial pol, fermentation pH value, leavening temperature are carried out the test of four factors, three horizontal quadratures, the results are shown in Table 8:
Table 7 level of factor table
Table?7?The?level?of?form?factors
Table 8 orthogonal test table
Table?5?Orthogonal?test?table
As known from Table 8, adopt in all processing of orthogonal design, pass through sensory evaluation scores, the 6th group is preferred plan, be inoculum size 1.5%, initial pol 18%, pH value 3.5,20 ℃ of temperature. under top condition, finally brewing alcoholic strength is 5.0, and light amber is clarified shinny, the sweet-smelling harmony, the compound fruit wine of wine body gracefulness.
Comparing us by above data and analysis can obtain as drawing a conclusion: adopt cellulase degradation asparagus dead meal, top condition is enzyme concentration 0.06%, pH value 4.5,40 ℃ of temperature, time 45min, crushing juice rate 83.3%; Adopt pectinase enzymatic hydrolysis peach slurry, top condition is enzyme concentration 0.45%, pH value 5.5,45 ℃ of temperature, time 40min, crushing juice rate 82.5%; Asparagus juice behind the enzymolysis is mixed according to 1: 1 with peach juice, and best technological condition for fermentation is an inoculum size 1.5%, initial pol 18%, pH value 3.5,20 ℃ of temperature.Compound fruit wine according to this technology system is a light amber, clarify shinny, sweet-smelling harmony, wine body gracefulness.
Description of drawings
Fig. 1 enzyme concentration is to the figure that influences of asparagus crushing juice rate
Fig. 2 enzymolysis pH value is to the figure that influences of asparagus crushing juice rate
Fig. 3 hydrolysis temperature is to the figure that influences of asparagus crushing juice rate
Fig. 4 enzymolysis time is to the figure that influences of asparagus crushing juice rate
Fig. 5 enzyme concentration is to the figure that influences of peach crushing juice rate
Fig. 6 enzymolysis pH value is to the figure that influences of peach crushing juice rate
Fig. 7 hydrolysis temperature is to the figure that influences of peach crushing juice rate
Fig. 8 enzymolysis time is to the figure that influences of peach crushing juice rate
Fig. 9 inoculum size is to the figure that influences of fermentation
The initial pol of Figure 10 is to the figure that influences of fermentation
Figure 11 leavening temperature is to the figure that influences of fermentation
Figure 12 pH value that ferments influences figure to fermentation
Embodiment
The working method of embodiment 1, a kind of asparagus and peach wine may further comprise the steps:
(1) preparation of asparagus juice: take by weighing a certain amount of asparagus tankage, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 3min, cellulase solution is added in the asparagus homogenate with massfraction 0.08%, enzymolysis time 40min under pH value 3,45 ℃ of water bath condition of temperature, at last the slurry of the asparagus behind the enzymolysis is filtered with 200 purpose filter clothes, obtain asparagus juice.
(2) preparation of peach juice: take by weighing a certain amount of peach, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 2min, the ratio of pectase liquid with massfraction 0.5% added in the peach homogenate, under pH value 4 and 50 ℃ of conditions of temperature, water bath with thermostatic control keeps 35min, at last the slurry of the asparagus behind the enzymolysis is filtered with 300 purpose filter clothes, obtains peach juice.
(3) mixing preparation: the asparagus juice and the peach juice that make are mixed by 2: 3 volume ratios, add the sugar degree 16% that white sugar is regulated fermented liquid, add the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization: after asparagus juice and peach juice mixed by a certain percentage, pH value adopted high temperature, short time sterilization 60s in the time of 90 ℃ in the scope of 3.0-4.0.
(5) activation of active dry yeast: 5% sugar soln is made in the white sugar dissolving, boiled then, be cooled to 30 ℃-40 ℃, add active dry yeast, stir, place 30min and can obtain activated yeast liquid.
(6) inoculation fermentation: sulfurous gas can kill or suppress unwanted microorganism in the fruit wine, has the selectivity bactericidal effect, also has oxidation-resistance and clarification, dissolving and acidification, and can fade away during the fermentation.In order to keep normal fermentation, in fermented liquid, add sulfurous gas in case microbial contamination, the sulfurous gas addition is 90mg/L, and the yeast that inserts after the activation according to mass ratio 1% ferments, temperature 20-25 ℃, time 7d.
(7) clarification: use the gelatin fining process.Gelatin should be used cold water soak earlier before use, and controlled temperature stirs under 50 ℃ then, and it is dissolved fully.
(8) bottling, sterilization
With the fruit wine after the fermentation ends, add the dissolved gelatin solution, in the bottle of the sterilization of packing into, sealing is put into the water-bath sterilization with bottled mixing wine then, and 75 ℃ of sterilization temperatures keep 10min.
The working method of embodiment 2, a kind of asparagus and peach wine may further comprise the steps:
(1) preparation of asparagus juice: take by weighing a certain amount of asparagus tankage, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 3min, cellulase solution is added in the asparagus homogenate with massfraction 0.04%, enzymolysis time 50min under pH value 5,35 ℃ of water bath condition of temperature, at last the slurry of the asparagus behind the enzymolysis is filtered with 200 purpose filter clothes, obtain asparagus juice.
(2) preparation of peach juice: take by weighing a certain amount of peach, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 2min, the ratio of pectase liquid with massfraction 0.2% added in the peach homogenate, under pH value 6 and 35 ℃ of conditions of temperature, water bath with thermostatic control keeps 50min, at last the slurry of the asparagus behind the enzymolysis is filtered with 300 purpose filter clothes, obtains peach juice.
(3) mixing preparation: the asparagus juice and the peach juice that make are mixed by 3: 2 volume ratios, add the sugar degree 17% that white sugar is regulated fermented liquid, add the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization: after asparagus juice and peach juice mixed by a certain percentage, pH value adopted high temperature, short time sterilization 60s in the time of 90 ℃ in 4.0 scope.
(5) activation of active dry yeast: 5% sugar soln is made in the white sugar dissolving, boiled then, be cooled to 30 ℃, add active dry yeast, stir, place 30min and can obtain activated yeast liquid.
(6) inoculation fermentation: sulfurous gas can kill or suppress unwanted microorganism in the fruit wine, has the selectivity bactericidal effect, also has oxidation-resistance and clarification, dissolving and acidification, and can fade away during the fermentation.In order to keep normal fermentation, in fermented liquid, add sulfurous gas in case microbial contamination, the sulfurous gas addition is 90mg/L, and the yeast that inserts after the activation according to mass ratio 1.3% ferments, temperature 20-25 ℃, time 7d.
(7) clarification: use the gelatin fining process.Gelatin should be used cold water soak earlier before use, and controlled temperature stirs under 50 ℃ then, and it is dissolved fully.
(8) bottling, sterilization
With the fruit wine after the fermentation ends, add the dissolved gelatin solution, in the bottle of the sterilization of packing into, sealing is put into the water-bath sterilization with bottled mixing wine then, and 75 ℃ of sterilization temperatures keep 10min.
The working method of 3 one kinds of asparagus and peach wines of embodiment may further comprise the steps:
(1) preparation of asparagus juice: take by weighing a certain amount of asparagus tankage, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 3min, cellulase solution is added in the asparagus homogenate with massfraction 0.06%, enzymolysis time 45min under pH value 4.5,40 ℃ of water bath condition of temperature, at last the slurry of the asparagus behind the enzymolysis is filtered with 200 purpose filter clothes, obtain asparagus juice.
(2) preparation of peach juice: take by weighing a certain amount of peach, material-water ratio by 1: 1 is put into high-speed tissue mashing machine, making beating 2min, the ratio of pectase liquid with massfraction 0.45% added in the peach homogenate, under pH value 5.5 and 45 ℃ of conditions of temperature, water bath with thermostatic control keeps 40min, at last the slurry of the asparagus behind the enzymolysis is filtered with 300 purpose filter clothes, obtains peach juice.
(3) mixing preparation: the asparagus juice and the peach juice that make are mixed by 1: 1 volume ratio, add the sugar degree 18% that white sugar is regulated fermented liquid, add the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization: after asparagus juice and peach juice mixed by a certain percentage, pH value adopted high temperature, short time sterilization 60s in the time of 90 ℃ in the scope of 3.0-4.0.
(5) activation of active dry yeast: 5% sugar soln is made in the white sugar dissolving, boiled then, be cooled to 30 ℃-40 ℃, add active dry yeast, stir, place 30min and can obtain activated yeast liquid.
(6) inoculation fermentation: sulfurous gas can kill or suppress unwanted microorganism in the fruit wine, has the selectivity bactericidal effect, also has oxidation-resistance and clarification, dissolving and acidification, and can fade away during the fermentation.In order to keep normal fermentation, in fermented liquid, add sulfurous gas in case microbial contamination, the sulfurous gas addition is 90mg/L, and the yeast that inserts after the activation according to mass ratio 1.5% ferments, temperature 20-25 ℃, time 7d.
(7) clarification: use the gelatin fining process.Gelatin should be used cold water soak earlier before use, and controlled temperature stirs under 50 ℃ then, and it is dissolved fully.
(8) bottling, sterilization
With the fruit wine after the fermentation ends, add the dissolved gelatin solution, in the bottle of the sterilization of packing into, sealing is put into the water-bath sterilization with bottled mixing wine then, and 75 ℃ of sterilization temperatures keep 10min.
Claims (2)
1. the working method of an asparagus and peach wine is characterized in that: may further comprise the steps:
(1) preparation of asparagus juice: get the asparagus tankage, mix making beating by 1: 1 material water, cellulase solution is added in the asparagus homogenate with massfraction 0.04-0.08%, and enzymolysis time 40-50min under pH value 3-5, temperature 35-45 ℃ water bath condition filters then and obtains asparagus juice;
(2) preparation of peach juice: get peach, mix making beating by 1: 1 material-water ratio, the ratio of pectase liquid with massfraction 0.2-0.5% added in the peach homogenate, under pH value 4-6 and temperature 35-50 ℃ condition, water bath with thermostatic control keeps 35-50min, filters then and obtains peach juice;
(3) mixing preparation: with the asparagus juice that makes and peach juice by 1-3: the 3-1 volume ratio mixes, and adds the sugar degree 16-18% that white sugar is regulated fermented liquid, adds the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization;
(5) activation of active dry yeast;
(6) inoculation fermentation: the yeast that inserts after activating according to mass ratio 1-1.5% ferments, and temperature 20-25 ℃, time 7d;
(7) clarification;
(8) bottling, sterilization.
2. the working method of asparagus and peach wine according to claim 1 is characterized in that: may further comprise the steps:
(1) preparation of asparagus juice: get the asparagus tankage, mix making beating by 1: 1 material water, cellulase solution is added in the asparagus homogenate with massfraction 0.06%, enzymolysis time 45min under pH value 4.5,40 ℃ of water bath condition of temperature filters then and obtains asparagus juice;
(2) preparation of peach juice: get peach, mix making beating by 1: 1 material-water ratio, the ratio of pectase liquid with massfraction 0.45% added in the peach homogenate, under pH value 5.5 and 45 ℃ of conditions of temperature, water bath with thermostatic control keeps 40min, filters then and obtains peach juice;
(3) mixing preparation: the asparagus juice and the peach juice that make are mixed by 1: 1 volume ratio, add the sugar degree 18% that white sugar is regulated fermented liquid, add the pH value 3.5 that citric acid is regulated fermented liquid.
(4) sterilization;
(5) activation of active dry yeast;
(6) inoculation fermentation: the yeast that inserts after activating according to mass ratio 1-1.5% ferments, and temperature 20-25 ℃, time 7d;
(7) clarification;
(8) bottling, sterilization.
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| CN200910075534XA CN101701170B (en) | 2009-09-22 | 2009-09-22 | Processing method of asparagus and peach wine |
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| CN200910075534XA CN101701170B (en) | 2009-09-22 | 2009-09-22 | Processing method of asparagus and peach wine |
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| CN101701170B CN101701170B (en) | 2012-04-25 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450435A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Brown sugar, asparagus and juicy peach wine |
| CN105255658A (en) * | 2015-11-19 | 2016-01-20 | 河北科技师范学院 | Asparagus and strawberry wine and preparation method thereof |
| CN110079423A (en) * | 2019-06-03 | 2019-08-02 | 涉县君迁酒庄有限公司 | A kind of fruit wine preparation method |
| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061621A (en) * | 1991-09-14 | 1992-06-03 | 河南省五二农场葡萄酒厂 | Method for making asparagus grape wine |
| CN1243818C (en) * | 2003-11-12 | 2006-03-01 | 李煌 | Asparagus juice liquor brewing process and formula thereof |
| CN101182437A (en) * | 2006-11-13 | 2008-05-21 | 天津市世纪东方建筑景观雕塑技术开发中心 | Method for preparing medlar-Chinese date asparagus health-preserving wine |
-
2009
- 2009-09-22 CN CN200910075534XA patent/CN101701170B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450435A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Brown sugar, asparagus and juicy peach wine |
| CN105255658A (en) * | 2015-11-19 | 2016-01-20 | 河北科技师范学院 | Asparagus and strawberry wine and preparation method thereof |
| CN110079423A (en) * | 2019-06-03 | 2019-08-02 | 涉县君迁酒庄有限公司 | A kind of fruit wine preparation method |
| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101701170B (en) | 2012-04-25 |
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