CN101760376A - Bifidobacterium Chinese gooseberry wine and production process thereof - Google Patents
Bifidobacterium Chinese gooseberry wine and production process thereof Download PDFInfo
- Publication number
- CN101760376A CN101760376A CN200910273399A CN200910273399A CN101760376A CN 101760376 A CN101760376 A CN 101760376A CN 200910273399 A CN200910273399 A CN 200910273399A CN 200910273399 A CN200910273399 A CN 200910273399A CN 101760376 A CN101760376 A CN 101760376A
- Authority
- CN
- China
- Prior art keywords
- wine
- bifidobacterium
- chinese gooseberry
- yeast
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a Bifidobacterium Chinese gooseberry wine. By weight, the wine is mainly produced by 5-10 percent of white sugar,5-10 percent of fructo oligosaccharides and 80-90 percent of Chinese gooseberry pulp without husks and residue, and in the preparation process, it needs to add yeast 0.05-0 .1g/kg, pectinase 0.05-0.1g/kg and sulfur dioxide 0.1-0.2g/kg, wherein after fermentation, the yeast and the pectinase deposit by itself, then are completely removed after filtration, and the sulfur dioxide has been evaporate during the fermentation process. The production process of the wine mainly comprises the following: beating Chinese gooseberry into pulp, while separating husks and residue from the pulp; performing an enzyme digestion and clarification after adding pectinase and sulfur dioxide; then squeezing and filtering the mixture; then perform a fermentation by adding sugar at twice; then performing glue application, clarifying, filtering and freezing, and loading to obtain the wine. The invention has the advantages of simple, practical and reliable process, high recovery ratio and good suitability for industrial production, and the prepared wine is light yellow and green with fresh, clean and mellow taste.
Description
Technical field
The present invention relates to brewageing of wine, particularly relate to a kind of bifidobacterium Chinese gooseberry wine and preparation method thereof.
Background technology
The tradition Yangtao wine is that direct belt leather slag carries out enzymolysis after the fresh fruit fragmentation, press filtration adds sugar-fermenting then, and dark (containing a large amount of polyphenoloxidase on the pericarp) and pained highly seasoned (containing great deal of tannin in the pericarp), wine body are coarse for the easy oxidation color of Yangtao wine that forms of fermentation like this.Cause the reason of this problem to be: the one, after the Kiwi fresh fruit fragmentation, the skin slag is not separated with seed, just directly carry out enzymolysis, press filtration, the wine vinosity bitterness that obtains like this is coarse, thereby can not improve the mouthfeel of Yangtao wine; The 2nd, owing to do not adopt suitable functional sugar source, thereby do not contain functional factor " oligofructose ".
Summary of the invention
Technical problem to be solved by this invention is: the problem at prior art exists provides a kind of bifidobacterium Chinese gooseberry wine and preparation method thereof, in the hope of preparing the bifidobacterium Chinese gooseberry wine that has desirable mouth feel, is of high nutritive value.
The present invention solves its technical problem and adopts following technical scheme:
Bifidobacterium Chinese gooseberry wine provided by the invention, by weight, this wine is mainly made by the Kiwifruit slurry 80～90% of white sugar 5～10%, oligofructose 5～10% and removal skin slag seed; In preparation process, need to add yeast 0.05～0.1g/kg, polygalacturonase 0.05～0.1g/kg and sulfurous gas 0.1～0.2g/kg, wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
The preparation method of bifidobacterium Chinese gooseberry wine provided by the invention, mainly made by the method for following step:
(1) earlier Kiwifruit is broken into pulp and carries out separating of skin slag seed and slurry simultaneously, again by weight, Kiwifruit slurry 80～90% is placed stirred pot, and add polygalacturonase 0.05～0.1g/kg and sulfurous gas 0.1～0.2g/kg, after stirring, leave standstill and carried out the enzymolysis clarification in 8～10 hours, carry out the pulp squeezing then and filter the fruit juice after filtering; Wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
Described Kiwifruit can adopt and weigh 50 grams at least and do not have hormone, the ripe soft fresh fruit that goes rotten that do not have.The internal control quality standard of this Kiwifruit is: fresh fruit pol 〉=80g/L, acidity≤15g/L.
It is 98.0～99.5% crystalline sucrose that described sugar can adopt mass concentration, and meets the GB317-1998 standard, and grade is an one-level.
Described oligofructose contains 75BX
0Pol, wherein oligofructose content 〉=37.5%.
Described polygalacturonase can adopt the polygalacturonase of fine quality and anti-sulfurous acid.
Described sulfurous gas can be 6% sulfurous acid acquisition by mass concentration.
(2) add yeast 0.05～0.1g/kg in the fruit juice after filtration, place stirred pot again, keeping 18～22 ℃ ferments, make under oxygen free condition that the sugar major part changes alcohol in the pulp, during the fermentation, adding required sugar at twice by adding the fruit juice total mass, is 5～10% white sugars for the first time, is 5～10% oligofructoses for the second time.
Described yeast can adopt the grape wine special yeast.
(3) behind the fermentation finished thoroughly1, carry out tank switching, separate the wine pin and become new wine;
(4) with glue clarification under the new wine, filtration, freezing, canned after, obtain described bifidobacterium Chinese gooseberry wine.
The present invention compared with prior art has following major advantage:
1. utilize that contained sucrose ferment as sugared source in the oligofructose slurry, kept remaining oligofructose in the syrup simultaneously again, oligofructose is pair qi factors.
2. adopt and remove peeling slag seed and be with pulp mixed fermentation, overcome the easy oxidation stain of traditional Yangtao wine like this, and the heavier problem of bitter taste, make the more plentiful exquisiteness of wine body, therefore cast the characteristic of bifidobacterium Chinese gooseberry wine.This wine vinosity gentleness is tasty and refreshing, and the fruit thick flavor, is of high nutritive value at the plentiful exquisiteness of wine body.And this wine technology is simple, practical and reliable, is suitable for suitability for industrialized production.
3. adopted pulp mixed fermentation, divide the secondary sugaring in the fermenting process, white sugar is adopted in sugaring for the first time, and oligofructose is adopted in sugaring for the second time, and (traditional Yangtao wine generally adopts white sugar as sugared source, and mostly be disposable and fill up, do not adopt oligofructose) as sugared source; Carry out press filtration after primary fermentation is intact, carry out the back ferment after press filtration is finished.Its process characteristic has added the oligofructose slurry and has utilized 75BX as the fermentation of sugared source
037.5% sucrose in the pol oligofructose slurry and kept remaining 37.5% oligofructose makes the effectiveness of two qi factors improve greatly.The Yangtao wine clean taste of producing like this, clean, mellow.And not only be rich in other nutrition such as dimension C etc., the more important thing is and also contained the oligofructose that is described as " patron saint of life and health; the street cleaner of human body ", show that according to the study human body takes in 3-5 gram oligofructose every day, can make bifidus bacillus, lactobacillus in the human intestinal breed 50-100 doubly, improve the GI digestion ability and the immunizing power of human body greatly.Such product has met the consumption tide of health, nutrition, fashion, as mid-to high-end product boundless market outlook is arranged.
4. above advantage obtains through correlation test, wherein: tested number 1000kg.Two kinds of fruit juice pols are 15BX
0Pol, and the pol of two kinds of different process fruit juice all is adjusted to 23BX
0Pol, it is 80kg that promptly traditional Yangtao wine production technique adopts the white sugar of fruit juice total amount 8%, it is that 50kg, 5% 75BX0 pol oligofructose are 50kg that bifidobacterium Chinese gooseberry wine adopts the white sugar of fruit juice total amount 5%.
By table 1 result as can be known: two kinds of method wine degree difference are little.Contain higher oligofructose in the bifidobacterium Chinese gooseberry wine.Sensory results, the bifidobacterium Chinese gooseberry wine bitter taste reduces greatly, simultaneously the more plentiful exquisiteness of wine body, clean.Then can replenish oligofructose if drink bifidobacterium Chinese gooseberry wine every day in right amount to enteron aisle.
In a word, the present invention separates skin slag and seed simultaneously with the Kiwi fresh fruit fragmentation, enzymolysis then, the mixed fermentation of band pulp, and adopt white sugar, two kinds of sugared sources of oligofructose to add sugar-fermenting twice, well solved the problem that prior art exists, made the more plentiful exquisiteness of wine body, what have more characteristics is also to contain functional factor " oligofructose ".Have simultaneously that technology is simple, practical and reliable, recovery ratio is high and be suitable for advantages such as suitability for industrialized production.
Embodiment
The present invention uses biological brewage, is that main raw material prepares bifidobacterium Chinese gooseberry wine with Kiwifruit and oligofructose slurry.The invention will be further described below in conjunction with embodiment, but do not limit the present invention.
One. bifidobacterium Chinese gooseberry wine
By weight, this wine is mainly made by the Kiwifruit slurry 80～90% of white sugar 5～10%, oligofructose 5～10% and removal skin slag seed; In preparation process, need to add yeast 0.05～0.1g/kg, polygalacturonase 0.05～0.1g/kg and sulfurous gas 0.1～0.2g/kg, wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
Described bifidobacterium Chinese gooseberry wine, preferred following raw material is made: by weight, this wine is mainly made by Kiwifruit slurry 90%, white sugar 5% and oligofructose 5%; In preparation process, need to add yeast 0.1g/kg, polygalacturonase 0.1g/kg and sulfurous gas 0.2g/kg, wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
Described oligofructose contains 75BX
0Pol, wherein oligofructose content 〉=37.5%.
Two. the biological brew method of bifidobacterium Chinese gooseberry wine
(1) starting material
1. Kiwi fresh fruit is selected:
(1) Kiwi fresh fruit internal control quality standard:
Select no hormone for use, the ripe soft fruit that goes rotten that do not have.
Fresh fruit pol 〉=80g/L, acidity≤15g/L.
(2) oligofructose examination criteria:
Pol 75BX
0More than, oligofructose content more than 37.5% wherein, limpid, the inclusion-free of outward appearance.
2. yeast specification of quality:
Select good grape wine special yeast for use, can produce good aroma, residual sugar can be reduced to below the 4g/L; Have stronger anti-sulfurous gas ability, alcohol is reached more than 16%; Have cohesive force and settling velocity preferably faster, can be at low temperature and fruit wine optimal temperature bottom fermentation, to keep fruital and fresh salubrious taste.
3. the quality standard of polygalacturonase:
Polygalacturonase is selected the performance good quality production for use, and stronger clarifying effect should be arranged, reply SO
2Certain tolerance is arranged.
4. sulfurous gas quality standard:
Sulfurous gas selects for use sulfurous acid to obtain, and with Dichlorodiphenyl Acetate bacterium, milk-acid bacteria, breeding of assorted bacterium such as mould and metabolism form stronger restraining effect.
(2) preparation method of bifidobacterium Chinese gooseberry wine
The preparation method of this bifidobacterium Chinese gooseberry wine comprises the broken slagging-off of Kiwi fresh fruit, leaves standstill (enzymolysis), sugaring, the allotment and the canned step of fermentation, press filtration, glue clarification down, filtration, freezing, wine, and is specific as follows:
1. broken: when broken, the Kiwifruit that sorting is qualified is broken into pulp, isolates skin slag, fruit seed etc. simultaneously, obtains the Kiwifruit slurry.The model that disintegrating apparatus can adopt Jiangsu Jingjiang Ai Lite Mechanology Inc. to produce is the equipment of DJJ-1-5, and this equipment is a kind ofly mainly to separate the all-in-one that three parts are formed by broken segment, making beating part, screenings.
2. stir: by weight, Kiwifruit slurry 80～90% is squeezed into enzymatic vessel, and add sulfurous gas 0.1～0.2g/kg, polygalacturonase 0.05～0.1g/kg, left standstill after stirring one hour 8～10 hours, sugaring and yeast ferment again.
3. sugaring: the main multitudinous sugar of interpolation, the oligofructose of adopting improves the wine degree, and this is only to add the difference that white sugar improves the wine degree with traditional zymotic.Having increased functional factor " oligofructose " simultaneously, promptly during the fermentation, added required sugar at twice by adding the fruit juice total mass, is 5～10% white sugars for the first time, is 5～10% oligofructoses for the second time.
In above-mentioned stirring and sugaring process, raw materials used consumption should be decided according to practical condition, and general preferred value is: Kiwifruit slurry 90%, white sugar 5%, oligofructose 5%, yeast 0.1g/kg, polygalacturonase 0.1g/kg, sulfurous gas 0.2g/kg.
4. fermentation: fruit juice per ton adds 100g left and right trunk yeast, keeps 18～22 ℃ and ferments.Dry yeast should activate earlier before using, and promptly 35～40 ℃, 5% liquid glucose adds 10% dry yeast, activates 20～30 minutes, stirs once in per 10 minutes.
Fermentation is divided into two sections of primary fermentation and secondary fermentation, primary fermentation 10～15 days, and residual sugar drops to below the 10g/L, 10～20 ℃ of secondary fermentation temperature, about 15 days time, the dry wine pol should drop to below the 4g/L.
5. play glue clarification and filtration: slowly add in the bentonite with 10～15 times of pure water earlier, the bentonite consumption is generally 1.5g/L, then through stirring into slurries, squeezes in the pending new wine (wine that has just fermented is new wine), circulates about 45 minutes, makes its abundant mixing.
Add SO behind the following glue
2Sealed cans, SO
2Consumption is 0.1g/L, with new wine diatomite filtration, is suspended in fine particle and finings particle in the wine with eliminating after 2～3 weeks.Described SO
2Can be that 6% sulfurous acid obtains by mass concentration.
6. the freezing treatment of wine: adopt freezing unit to carry out freezing treatment, generally be chilled to 0.5 ℃ above freezing of Yangtao wine, but the freezing point proximate calculation of Yangtao wine is: freezing point equals half of Yangtao wine ethanol content.Freezing unit can adopt the JZS-4F10 unit of the Wuhan refrigerator factory of present use.
The freezing treatment time was generally about 15 days, and the treatment time, microscler finished product body was then big, removed by filter easily.
After freezing treatment is finished, under low temperature (5--6 ℃), filter once more,, obtain the new wine after the freezing treatment with the microcrystal and the colloid of separate out suspended shape with diatomite filter.
7. the ageing of wine and allotment: with the new wine bottling after the freezing treatment.New wine should be allocated before bottling and smart filter, and allotment should be carried out bottle storage after comprising wine bottling after the allotment of wine degree is to required wine degree, pol allotment to required pol, freezing treatment, and bottle storage time is at least more than 3 hours.Should crouch during the bottle storage and put, allow stopper immerse in the wine, can play the effect of similar oak barrel like this, to improve the local flavor of wine; Simultaneously, as the bottle stopper quality problem is arranged, crouching to have wine to ooze out when putting, and is convenient to reject.
Wine after the bottle storage is before boiling hot thermoplastic cap, and the reply stopper tries with 70% wipes of alcohol, is convenient to remove a spot of transudate in order to avoid bottle stopper is mouldy in the future.Then, the wine after the bottle storage to be placed temperature be 8～18 ℃, carry out ageing under the condition more than half a year time.
Subordinate list
The product of table 1 bifidobacterium Chinese gooseberry wine production method and traditional kiwi dry wine production method relatively
Claims (10)
1. bifidobacterium Chinese gooseberry wine is characterized in that: by weight, this wine is mainly made by white sugar 5～10%, oligofructose 5～10% and the Kiwifruit slurry 80～90% of removing skin slag seed; In preparation process, need to add yeast 0.05～0.1g/kg, polygalacturonase 0.05～0.1g/kg and sulfurous gas 0.1～0.2g/kg, wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
2. bifidobacterium Chinese gooseberry wine according to claim 1 is characterized in that: by weight, described bifidobacterium Chinese gooseberry wine is mainly made by Kiwifruit slurry 90%, white sugar 5% and oligofructose 5%; In preparation process, need to add yeast 0.1g/kg, polygalacturonase 0.1g/kg and sulfurous gas 0.2g/kg, wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation.
3. bifidobacterium Chinese gooseberry wine according to claim 1 is characterized in that: described oligofructose contains the 75BX0 pol, wherein oligofructose content 〉=37.5%.
4. the preparation method of a bifidobacterium Chinese gooseberry wine is characterized in that mainly being made by the method for following step:
(1) earlier Kiwifruit is broken into pulp and carries out separating of skin slag seed and slurry simultaneously, again by weight, Kiwifruit slurry 80～90% is placed stirred pot, and add polygalacturonase 0.05～0.1g/kg and sulfurous gas 0.1～0.2g/kg, after stirring, leave standstill and carried out the enzymolysis clarification in 8～10 hours, carry out the pulp squeezing then and filter the fruit juice after filtering; Wherein, yeast and polygalacturonase precipitate after having fermented voluntarily, are removed fully after the filtration, and sulfurous gas vapors away during the fermentation;
(2) add yeast 0.05～0.1g/kg in the fruit juice after filtration, place stirred pot again, keeping 18～22 ℃ ferments, make under oxygen free condition that the sugar major part changes alcohol in the pulp, during the fermentation, adding required sugar at twice by adding the fruit juice total mass, is 5～10% white sugars for the first time, is 5～10% oligofructoses for the second time;
(3) behind the fermentation finished thoroughly1, carry out tank switching, separate the wine pin and become new wine;
(4) with glue clarification under the new wine, filtration, freezing, canned after, obtain described bifidobacterium Chinese gooseberry wine.
5. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that described Kiwifruit employing weighs 50 grams at least and do not have hormone, the ripe soft mildew and rot fresh fruit that do not have; The internal control quality standard of this Kiwifruit is: fresh fruit pol 〉=80g/L, acidity≤15g/L.
6. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that: described sugar employing mass concentration is 98.0～99.5% crystalline sucrose, and meets the GB317-1998 standard, and grade is an one-level.
7. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that: described oligofructose contains 75BX
0Pol, wherein oligofructose content 〉=37.5%.
8. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that: described yeast adopts the grape wine special yeast.
9. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that: described polygalacturonase adopts the polygalacturonase of fine quality and anti-sulfurous acid.
10. according to the preparation method of the described bifidobacterium Chinese gooseberry wine of claim 4, it is characterized in that: described sulfurous gas is 6% sulfurous acid acquisition by mass concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910273399A CN101760376A (en) | 2009-12-28 | 2009-12-28 | Bifidobacterium Chinese gooseberry wine and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910273399A CN101760376A (en) | 2009-12-28 | 2009-12-28 | Bifidobacterium Chinese gooseberry wine and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101760376A true CN101760376A (en) | 2010-06-30 |
Family
ID=42491757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910273399A Pending CN101760376A (en) | 2009-12-28 | 2009-12-28 | Bifidobacterium Chinese gooseberry wine and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101760376A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
| CN106367270A (en) * | 2016-08-25 | 2017-02-01 | 中博绿色科技股份有限公司 | Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
-
2009
- 2009-12-28 CN CN200910273399A patent/CN101760376A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673584A (en) * | 2015-02-11 | 2015-06-03 | 陈伟明 | Wine brewing composition and wine brewing method |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
| CN106367270A (en) * | 2016-08-25 | 2017-02-01 | 中博绿色科技股份有限公司 | Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof |
| CN106398959A (en) * | 2016-09-21 | 2017-02-15 | 中博绿色科技股份有限公司 | Wild kiwifruit and pear mixed health wine and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101412955B (en) | Kiwi fruit strong-fragrance dry wine and preparation method thereof | |
| CN102851172B (en) | Production process of red date ice wine | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN105838557B (en) | A kind of preparation method of low sugar Hawthorn Fruit Wine | |
| CN107365655B (en) | Method for brewing dry fermented wine by fermenting apple mixed juice | |
| CN101735914A (en) | Preparation method of Cabernet Gernischt dry red wine | |
| CN101586067A (en) | Plum wine brewage technology | |
| CN108559680A (en) | A kind of reinforced green plum brewing grape wine technique | |
| CN107129914A (en) | A kind of brewage process of matrimony vine ligueur | |
| CN106520439A (en) | Production process for producing low-alcoholism blueberry wine through low-temperature fermentation | |
| CN102093940B (en) | Process for brewing selenium-enriched dry red wine | |
| CN101798555A (en) | Persimmon wine and brewing method thereof | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN101709255B (en) | Kiwifruit light type dry wine and preparation method thereof | |
| CN103695282A (en) | Processing technology of kiwi fruit vinegar | |
| CN101285025B (en) | Dry white lychee wine and brewing process thereof | |
| CN101455355A (en) | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof | |
| CN100352910C (en) | Dry type or half-dry type fruit honey wine and its preparation method | |
| CN107858244A (en) | A kind of purple potato fermented wine and preparation method thereof | |
| CN101760376A (en) | Bifidobacterium Chinese gooseberry wine and production process thereof | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN101463310B (en) | Vaccinium uliginosum fermentation fruit wine and preparation method thereof | |
| CN101519630B (en) | Perilla greengage wine and preparation method thereof | |
| CN103103049A (en) | Mulberry brandy and process thereof | |
| CN101463312B (en) | Biological freezing point brewing method for peach fermented wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100630 |