CN102533516B - Processing method of konjak mulberry fruit wine - Google Patents
Processing method of konjak mulberry fruit wine Download PDFInfo
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- CN102533516B CN102533516B CN 201210025613 CN201210025613A CN102533516B CN 102533516 B CN102533516 B CN 102533516B CN 201210025613 CN201210025613 CN 201210025613 CN 201210025613 A CN201210025613 A CN 201210025613A CN 102533516 B CN102533516 B CN 102533516B
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- konjaku powder
- konjak
- enzymolysis
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Abstract
The invention relates to a processing method of konjak mulberry fruit wine, which utilizes konjak fine powder and mulberry base liquor as raw materials and adopts combination technology of the fermentation process and the konjak fine powder enzymolysis liquid digestion process. The main process steps of the processing method includes konjak fine powder preprocessing, enzymolysis, digestion, mixing, ageing, cold and hot processing, filtering and sterilization. The konjak mulberry fruit wine prepared by the processing method is transparent, has corresponding plant fragrant and aroma, and is smooth, harmonized and full in body.
Description
Technical field
The invention belongs to the processing of farm products field, be specifically related to a kind of working method of konjak mulberry fruit wine.
Background technology
Mulberry fruit is the fruit of Morus plant, be food be again medicine.Contain phytomelin or anthocyanin, carotene, V in the mulberry fruit
B1, V
B2, V
PpAnd V
cDeng, particularly ratio content is higher mutually with other fruit for mineral substance.Mulberry fruit is nutritious, and function is unique, has immunologic enhancement, and hypoglycemic, reducing blood-fat, hypotensive, anti-inflammatory, the effect such as anti-ageing, antitumor are a kind of natural resource of preciousness.The mulberry pulp succulence, beautiful in colour, fragrance is quiet and tastefully laid out, and pigment content is high and stable, is the splendid raw material of wine brewing.And konjaku is rich in unsaturated fatty acids, glucomannan, starch, protein, multiple alkaloid, amino acid, can be made into numerous food, in areas such as China Guizhou Province, Yunnan, osmanthus, river, Chongqing, Hunan, Hubei Province and Southern Shaanxis long cultivation history is arranged.Mainly take konjak gel food as main, its Typical Representative is Rhizoma amorphophalli bean curd (cake, silk) and the snow konjak of deriving, taro vermicelli, slice food made from Amorphophallus rivieri, konjaku magic flower and bionic foods in the market.Take the correlation technique of konjaku as raw material production wine, only have at present the application documents of application number " 92112241.1 ", " 201010193712.1 ", " 92112241.1 " patented technology is mainly produced Rhizoma amorphophalli wine take glutinous rice as major ingredient; " 201010193712.1 " patented technology is Rhizoma amorphophalli wine and the production method thereof take konjaku as the main raw material brewing white spirit.The technology of wine brewing and mulberries and other fruit compound fruit wine production technologies all have report take mulberries as raw material at present.But the fruit wine technology take konjaku powder, mulberries as Raw material processing still belongs to vacancy.The konjaku powder of market sale because its raw material and working method difference cause fine powder except containing a large amount of glucomannans, still contains the materials such as some starch, protein.So produce konjak mulberry fruit wine, must solve konjaku powder and reduce its viscosity, increase water-solublely, remove other compositions.Prior art is mainly used the single enzyme preparation, and the degraded Rhizoma amorphophalli glucomannan improves water-soluble.Be not reported but be applied to the konjaku powder enzymolysis for mixing enzyme preparation, still belong to vacancy take it as raw material production mulberries fruit wine technology yet.
Summary of the invention
The present invention is in order to provide a kind of working method of simple, feasible konjak mulberry fruit wine.
For achieving the above object, the technical solution used in the present invention is:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 20-40 minute in supper micron mill;
2) enzymolysis: with step 1) konjaku powder after the processing joins the pH value in the water of 5-6.5, the mass concentration that makes konjaku powder that stirs is that 0.4%-0.8% obtains konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is that 0.5%-1% obtained the konjaku enzymolysis solution at 40-50 ℃ of enzymolysis 2-4 hour;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 75-85 ℃ of thermal treatment, is separated out the thermoprecipitation in the wine, and thermal treatment finishes to reduce temperature to 0-4 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Owing to the present invention is directed to the special characteristics of konjaku powder, carry out a series of processing, comprise that micronizing, complex enzyme hydrolysis, basic steeping in wine the technique such as put forward, the konjak mulberry fruit wine clear of processing has corresponding plant perfume (or spice) and aroma, relaxes along harmony, and the wine body is plentiful.Nutritious take konjaku powder, mulberries as the fruit wine of Raw material processing, sour-sweet suitable, the wine degree is moderate, be natural, Nutrition and health function in the drink of one, have wide promotional value and using value; Simultaneously konjaku, mulberries source are abundant, cheap, make fruit wine take it as raw material, are that this comprehensive exploitation of inventing as konjaku, mulberries provides a new way to the taking full advantage of of konjaku, mulberries resource.
Embodiment
Embodiment 1:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 20 minutes in supper micron mill;
2) enzymolysis: with step 1) to join the pH value be in 5 the water to the konjaku powder after processing, the mass concentration that makes konjaku powder of stirring is 0.4% to obtain konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is 0.5% to obtain the konjaku enzymolysis solution in 4 hours at 40 ℃ of enzymolysis;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 75 ℃ of thermal treatments, is separated out the thermoprecipitation in the wine, and thermal treatment finish to reduce temperature to 0 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Embodiment 2:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 30 minutes in supper micron mill;
2) enzymolysis: with step 1) to join the pH value be in 5.5 the water to the konjaku powder after processing, the mass concentration that makes konjaku powder of stirring is 0.6% to obtain konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is 0.7% to obtain the konjaku enzymolysis solution in 2 hours at 50 ℃ of enzymolysis;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 85 ℃ of thermal treatments, is separated out the thermoprecipitation in the wine, and thermal treatment finish to reduce temperature to 4 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Embodiment 3:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 40 minutes in supper micron mill;
2) enzymolysis: with step 1) to join the pH value be in 6 the water to the konjaku powder after processing, the mass concentration that makes konjaku powder of stirring is 0.8% to obtain konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is 1% to obtain the konjaku enzymolysis solution in 3 hours at 45 ℃ of enzymolysis;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 78 ℃ of thermal treatments, is separated out the thermoprecipitation in the wine, and thermal treatment finish to reduce temperature to 3 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Embodiment 4:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 35 minutes in supper micron mill;
2) enzymolysis: with step 1) to join the pH value be in 6.5 the water to the konjaku powder after processing, the mass concentration that makes konjaku powder of stirring is 0.5% to obtain konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is 0.8% to obtain the konjaku enzymolysis solution in 2.5 hours at 48 ℃ of enzymolysis;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 83 ℃ of thermal treatments, is separated out the thermoprecipitation in the wine, and thermal treatment finish to reduce temperature to 1 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Embodiment 5:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 25 minutes in supper micron mill;
2) enzymolysis: with step 1) to join the pH value be in 5 the water to the konjaku powder after processing, the mass concentration that makes konjaku powder of stirring is 0.7% to obtain konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is 0.6% to obtain the konjaku enzymolysis solution in 3.5 hours at 43 ℃ of enzymolysis;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 80 ℃ of thermal treatments, is separated out the thermoprecipitation in the wine, and thermal treatment finish to reduce temperature to 2 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Claims (1)
1. the working method of a konjak mulberry fruit wine is characterized in that:
1) konjaku powder pre-treatment: konjaku powder is pulverized sieving for standby after 20-40 minute in supper micron mill;
2) enzymolysis: with step 1) konjaku powder after the processing joins the pH value in the water of 5-6.5, the mass concentration that makes konjaku powder that stirs is that 0.4%-0.8% obtains konjaku powder solution, then add mixed enzyme in konjaku powder solution, the mass concentration of control mixed enzyme is that 0.5%-1% obtained the konjaku enzymolysis solution at 40-50 ℃ of enzymolysis 2-4 hour;
Described mixed enzyme is mixed to get by cellulase, papoid and the amylase mass ratio by 2: 1: 1;
3) lixiviate: the konjaku enzymolysis solution is mixed in mass ratio with the mulberries base wine that has fermented at 2: 1, and sealing was soaked 5 days, adopted diatomite drainage method to separate wine liquid;
4) allotment: adjusting separation wine liquid alcoholic strength is 12%, makes total pol less than 200g/L with glucose meter, makes acidity less than 6.0g/L with acetometer;
5) ageing: the wine after 18 ℃ of lower will allotments was stored 3 months;
6) cold and hot processing: the wine liquid after the ageing in 75-85 ℃ of thermal treatment, is separated out the thermoprecipitation in the wine, and thermal treatment finishes to reduce temperature to 0-4 ℃ and placed 10 days, separates out the cryoprecipitate in the wine;
7) filtration, sterilization: the macrobead that adopts diatomite drainage method to remove first in the wine liquid precipitates, and then adopts the mocromembrane of 0.4-0.8 μ m to filter, and obtains konjak mulberry fruit wine finally by 135 ℃ of high-temperature short-time sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201210025613 CN102533516B (en) | 2012-02-06 | 2012-02-06 | Processing method of konjak mulberry fruit wine |
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| CN 201210025613 CN102533516B (en) | 2012-02-06 | 2012-02-06 | Processing method of konjak mulberry fruit wine |
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| CN102533516A CN102533516A (en) | 2012-07-04 |
| CN102533516B true CN102533516B (en) | 2013-04-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974147A (en) * | 2014-06-14 | 2017-07-25 | 张琴 | A kind of mulberry health care liquid and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104017687B (en) * | 2014-05-26 | 2015-12-30 | 杨玉华 | The white pearl fruit wine of a kind of fragrance and brew method thereof |
| CN105985875A (en) * | 2015-02-04 | 2016-10-05 | 玛卡龙酒业有限公司 | Preparation method of maca-mulberry wine |
| CN108410634A (en) * | 2018-05-22 | 2018-08-17 | 苏州先蚕丝绸有限公司 | The preparation method of sorosis red wine |
| CN114984664B (en) * | 2022-06-09 | 2023-12-15 | 成都长力元生物科技有限公司 | Method for filtering viscous konjaku flour enzymatic hydrolysate |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1082087C (en) * | 1998-09-04 | 2002-04-03 | 武汉大学 | Formula and process for making low-caloricity health-care nutritive rice wine |
| CN1109742C (en) * | 2000-03-28 | 2003-05-28 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN1733161A (en) * | 2005-08-24 | 2006-02-15 | 胡鑫成 | Multifunctional konjak medicinal liquor |
| CN102268345A (en) * | 2011-07-25 | 2011-12-07 | 广州市从化顺昌源绿色食品有限公司 | Mulberry wine and brewing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106974147A (en) * | 2014-06-14 | 2017-07-25 | 张琴 | A kind of mulberry health care liquid and preparation method thereof |
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