CN102634434A

CN102634434A - Method for preparing low-alcohol litchi fruit wine beverage

Info

Publication number: CN102634434A
Application number: CN2012101230961A
Authority: CN
Inventors: 熊何健; 马英; 吴国宏; 吕钒
Original assignee: Jimei University
Current assignee: Jimei University
Priority date: 2012-04-25
Filing date: 2012-04-25
Publication date: 2012-08-15
Anticipated expiration: 2032-04-25
Also published as: CN102634434B

Abstract

The invention discloses a method for preparing a low-alcohol litchi fruit wine beverage. The method comprises the following steps of: juicing litchi pulp, mixing with litchi juice after litchi shells are crushed, adding wine yeast, performing low-temperature fermentation until the alcoholic strength is 2 to 6 percent, centrifuging, filtering, homogenizing, sterilizing, and filing, thus obtaining the low-alcohol litchi fruit wine beverage. Under the condition that external sugar is not added, low-temperature and short-time fermentation is adopted, and the fermentation period is short; and the brewed litchi fruit wine has the advantages of low alcoholic strength, sour and sweet palatability, thick aroma, mellow mouthfeel and rich nutrition. The preparation method is simple, short in production period and suitable for industrialized application.

Description

The preparation method of low pure lichee fruit wine and its beverage

Technical field

The invention belongs to food processing field, relate to a kind of preparation method of low alcoholic fruit wine beverage, relate in particular to a kind of preparation method of low pure lichee fruit wine and its beverage.

Background technology

China is world lichee main product state, accounts for Gross World Product about 70%.China's lichee mainly is domestic marketing fresh, and processing means is comparatively single, is mainly drying and canning.Lichee is the extremely strong fruit of a kind of property in season; Because the deficiency of storage, fortune means and the scarcity of deep process technology; The fast development of lichee plant husbandry in recent years and high yield are not had a good harvest, the low-priced contradiction of hindering farming of fruit becomes increasingly conspicuous, and the scarcity of lichee deep process technology in postpartum shows especially the restriction that China's lichee already develops, and change processing means in postpartum is single; Exploitation deep process technology in postpartum; Promoting the deep processing and the precision work of lichee resource, form plantation-marketing fresh-deep processing industrial chain, is that lichee is by the only way of plant husbandry to industrialized development.Lichee fruit wine and its processing is a kind of effective way of lichee comprehensive utilization of resources, and the fruit wine complete processing generally includes raw materials pretreatment, fragmentation, enzymolysis, squeezes the juice, clarifies, filters, fermentation, ageing, filtration, degerming, canned, and product is because the requirement of alcoholic strength; Usually need to add exogenous sugar during fermentation; Or, increasing production cost through the initial pol of concentration raising fermented liquid, fermentation is long with the ageing time simultaneously; The long production cycle, cause bigger facility investment scale.

Summary of the invention

Problem to prior art exists the object of the present invention is to provide a kind of preparation method who does not add the low pure lichee fruit wine and its beverage of exogenous sugar.

The present invention is a kind of preparation method of low pure lichee fruit wine and its beverage, and its step is following:

(1) raw materials pretreatment: litchi pulp is pressed extracting juice at 5 ~ 15 ℃, mixes with lichee fruit juice after the fragmentation of lichee shell, and the food grade S-WAT that adds 40 ~ 80ppm makes fermention medium;

(2) fermentation: using the initial pH of food grade Hydrocerol A adjustment fermention medium is 4.0 ~ 4.5, and inoculation wine yeast seed liquor is 2 ~ 6% (V/V, volume) at 16 ~ 24 ℃ temperature bottom fermentation to alcoholic strengths, and the wine pin is removed in spinning;

(3) filtration, homogeneous: the wine liquid behind the spinning wine pin filters with the microporous filter in 0.3 ~ 1.0 micron in aperture, and filtrating is again through the clarifixator homogeneous, and homogenization pressure is 20 ~ 60Mpa;

(4) sterilization, canned: the wine liquid behind filtration, the homogeneous is kept under 118 ~ 135 ℃ and is carried out ultra high temperature short time sterilization 5 ~ 25 seconds, and sterile filling promptly gets and hangs down pure lichee fruit wine and its beverage product.

The wine yeast seed liquor of fermentation inoculation is to process with the activation of wine dry yeast in the step (2); The preparation method of this wine yeast seed liquor is: take by weighing the wine dry yeast by 0.1 ~ 0.5% of lichee fruit juice amount; Be scattered in 5 ~ 10 times of (V/W; Volume/weight) 5% sucrose solution is incubated 20 ~ 40min under 36 ~ 38 ℃ of temperature.

The wine pin is removed in spinning described in the step (2), is to separate with link-suspended basket centrifuge earlier to remove most of wine pin, removes residual fine particle with tubular-bowl centrifuge again.

After taking technique scheme, because the present invention does not add exogenous sugar, low temperature ferments in short-term, and is with short production cycle, reduces the facility investment scale, and product cost is low.Litchi exocarp fragmentation and lichee fruit juice are mixed into the row fermentation; Help Polyphenols composition and flavour ingredient stripping in the wine body in the Litchi exocarp; And low alcohol fermentedly making the certain glucide of reservation in the wine body, product has sour and sweet palatability, strong fragrant, pure and mild, the nutritious characteristics of mouthfeel of fruital.Preparing method's technology of the present invention is simple, and suitability for industrialized is used.

Specific embodiment

Embodiments of the invention 1:

Fresh black leaf lichee is washed, drained, and decortication, stoning are cooled to 10 ℃ rapidly with pulp; Squeeze, get juice with spiral juice extractor then, pump into fermentor tank, adding Hydrocerol A adjustment fruit juice pH value is 4.4; Add S-WAT, concentration is 50ppm in the control fruit juice, and the Litchi exocarp of fragmentation is mixed with Lychee juice; The wine yeast seed liquor of inoculation after the activation, the usage quantity of wine dry yeast was 0.3% of a fruit juice weight, about 24 hours of 20 ℃ of temperature bottom fermentations; When fermented liquid soluble solid content about 9.5% and fermented liquid alcoholic strength are 3.4% (V/V); Stop fermentation, fermented liquid is successively removed the wine pin with link-suspended basket centrifuge, tubular-bowl centrifuge spinning, and centrifugate is filtered through 0.45 micron microporous filter; Filtrating is kept sterilization in 10 seconds, sterile filling gets product under 132 ℃ in Ultra High Temperature Short Time machine behind homogeneous under the 45Mpa pressure.

The product physical and chemical index: alcohol 3.4% (V/V), soluble solid content 9.2%, total acid (g/L is with citrometer) is 2.8.

Embodiments of the invention 2:

With fresh black leaf lichee with being added with 0.04%KMnO ₄Aqueous solution soaking 10min, tap water cleans, drains, decortication, stoning; Pulp is cooled to 6-8 ℃ rapidly, squeezes, get juice with spiral juice extractor then, pump into fermentor tank; Adding Hydrocerol A adjustment fruit juice pH value is 4.2, adds S-WAT, and concentration is 30ppm in the control fruit juice; And the Litchi exocarp of fragmentation mixed with Lychee juice, the wine yeast seed liquor after the inoculation activation, the usage quantity of wine dry yeast is 0.4% of a fruit juice weight; About 36 hours of 16 ℃ of temperature bottom fermentations, when fermented liquid soluble solid content about 8.5% and fermented liquid alcoholic strength are 4.2% (V/V), stop fermentation; Fermented liquid is successively removed the wine pin with link-suspended basket centrifuge, tubular-bowl centrifuge spinning; Centrifugate is filtered through 0.45 micron microporous filter, and filtrating is kept sterilization in 15 seconds, sterile filling gets product under 120 ℃ in Ultra High Temperature Short Time machine behind homogeneous under the 60Mpa pressure.

The product physical and chemical index: alcohol 4.2% (V/V), soluble solid content 8.2%, total acid (g/L is with citrometer) is 3.5.

Wine yeast seed liquor of the present invention is to process with the activation of wine dry yeast; The preparation method of this wine yeast seed liquor is: take by weighing the wine dry yeast by 0.1 ~ 0.5% of lichee fruit juice amount; Be scattered in the sucrose solution of 5 ~ 10 times of (V/W) 5% of envelope-bulk to weight ratio, under 36 ~ 38 ℃ of temperature, be incubated 20 ~ 40min.

Claims

1. the preparation method of one kind low pure lichee fruit wine and its beverage is characterized in that its step is following:

(2) fermentation: using the initial pH of food grade Hydrocerol A adjustment fermention medium is 4.0 ~ 4.5, and inoculation wine yeast seed liquor is 2 ~ 6% (V/V) at 16 ~ 24 ℃ temperature bottom fermentation to alcoholic strengths, and the wine pin is removed in spinning;

2. the preparation method of low pure lichee fruit wine and its beverage according to claim 1; It is characterized in that: the wine yeast seed liquor of fermentation inoculation is to process with the activation of wine dry yeast in the step (2); The preparation method of this wine yeast seed liquor is: take by weighing the wine dry yeast by 0.1 ~ 0.5% of lichee fruit juice amount; Be scattered in 5% sucrose solution of envelope-bulk to weight ratio 5 ~ 10 times (V/W), under 36 ~ 38 ℃ of temperature, be incubated 20 ~ 40min.

3. the preparation method of low pure lichee fruit wine and its beverage according to claim 1; It is characterized in that: the wine pin is removed in the spinning described in the step (2); Be to separate with link-suspended basket centrifuge earlier to remove most of wine pin, remove residual fine particle with tubular-bowl centrifuge again.