CN102634434B

CN102634434B - Method for preparing low-alcohol litchi fruit wine beverage

Info

Publication number: CN102634434B
Application number: CN201210123096.1A
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: 2014-05-14
Anticipated expiration: 2032-04-25
Also published as: CN102634434A

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 alcohol 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 alcohol lichee fruit wine and its beverage.

Background technology

China is lichee main product state of the world, accounts for Gross World Product approximately 70%.China's lichee is mainly domestic marketing fresh, and processing means is comparatively single, is mainly drying and canning.Lichee is the extremely strong fruit of a kind of seasonal, due to storage, the fortune deficiency of means and the scarcity of deep process technology, the fast development of lichee plant husbandry in recent years is not had a good harvest with high yield, the low-priced contradiction of hindering agriculture of fruit, the scarcity of lichee deep process technology in postpartum shows especially the restriction of China's lichee industry development, change processing means in postpartum is single, exploitation deep process technology in postpartum, promote deep processing and the precision work of lichee resource, form plantation-marketing fresh-process deeply industry chain, be lichee by plant husbandry the only way to industrialized development.Lichee fruit wine and its processing is a kind of effective way of lichee comprehensive utilization of resources, Processing Technology of Fruit Wine generally includes raw materials pretreatment, fragmentation, enzymolysis, squeezes the juice, clarifies, filters, fermentation, ageing, filtration, degerming, canned, product is due to the requirement of alcoholic strength, when fermentation, conventionally need to add exogenous sugar, or improve the initial pol of fermented liquid by concentration, and increasing production cost, fermentation is long with the ageing time simultaneously, the longer production cycle, cause larger facility investment scale.

Summary of the invention

For the problem of prior art existence, the object of the present invention is to provide a kind of preparation method of the low alcohol lichee fruit wine and its beverage that does not add exogenous sugar.

The present invention is a kind of preparation method of low alcohol lichee fruit wine and its beverage, and its step is as follows:

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

(2) fermentation: adjusting the initial pH of fermention medium with food grade citric acid is 4.0 ~ 4.5, inoculation wine yeast seed liquor, be 2 ~ 6% (V/V, volume/volume) at the temperature bottom fermentations of 16 ~ 24 ℃ to alcoholic strength, wine pin is removed in centrifugation;

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

(4) sterilization, canned: the wine liquid after filtration, homogeneous maintains and carries out ultra high temperature short time sterilization 5 ~ 25 seconds at 118 ~ 135 ℃, and sterile filling, obtains low alcohol lichee fruit wine and its beverage product.

In step (2), the wine yeast seed liquor of fermentation inoculation is to make with the activation of grape wine dry yeast, the preparation method of this wine yeast seed liquor is: take grape wine dry yeast by 0.1 ~ 0.5% of Litchi Juice amount, be scattered in 5 ~ 10 times of (V/W, volume/weight) 5% sucrose solution, at 36 ~ 38 ℃ of temperature, be incubated 20 ~ 40min.

Wine pin is removed in centrifugation described in step (2), is first to separate and remove most of wine pin with link-suspended basket centrifuge, then removes residual fine particle with tubular-bowl centrifuge.

Take after technique scheme, because the present invention does not add exogenous sugar, low-temperature short-time fermentation, with short production cycle, reduce facility investment scale, product cost is low.Mix and ferment with Litchi Juice broken Litchi exocarp, be conducive to polyphenol components in Litchi exocarp and flavour ingredient to stripping in wine body, and low alcohol fermentedly make to retain in wine body certain glucide, product have sour and sweet palatability, fruital strong fragrance, mouthfeel alcohol and, nutritious feature.Preparation method's technique of the present invention is simple, suitability for industrialized application.

Specific embodiment

Embodiments of the invention 1:

By fresh black leaf lichee washing, drain, decortication, stoning, pulp is cooled to rapidly to 10 ℃, then squeeze with spiral juice extractor, get juice, pump into fermentor tank, adding citric acid adjustment fruit juice pH value is 4.4, add S-WAT, controlling concentration in fruit juice is 50ppm, and broken Litchi exocarp is mixed with Lychee juice, wine yeast seed liquor after inoculation activation, the usage quantity of grape wine dry yeast is 0.3% of fruit juice weight, 20 ℃ of temperature bottom fermentations approximately 24 hours, fermented liquid soluble solid content approximately 9.5% and fermented liquid alcoholic strength are 3.4%(V/V) time, stop fermentation, fermented liquid priority link-suspended basket centrifuge, wine pin is removed in tubular-bowl centrifuge centrifugation, centrifugate is filtered through the microporous filter of 0.45 micron, filtrate is under 45Mpa pressure after homogeneous, at 132 ℃, Ultra High Temperature Short Time machine, maintain sterilization in 10 seconds, sterile filling obtains product.

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

Embodiments of the invention 2:

By fresh black leaf lichee with being added with 0.04%KMnO ₄aqueous solution soaking 10min, tap water cleans, drain, decortication, stoning, pulp is cooled to rapidly to 6-8 ℃, then squeeze with spiral juice extractor, get juice, pump into fermentor tank, adding citric acid adjustment fruit juice pH value is 4.2, add S-WAT, controlling concentration in fruit juice is 30ppm, and broken Litchi exocarp is mixed with Lychee juice, wine yeast seed liquor after inoculation activation, the usage quantity of grape wine dry yeast is 0.4% of fruit juice weight, 16 ℃ of temperature bottom fermentations approximately 36 hours, fermented liquid soluble solid content approximately 8.5% and fermented liquid alcoholic strength are 4.2%(V/V) time, stop fermentation, fermented liquid priority link-suspended basket centrifuge, wine pin is removed in tubular-bowl centrifuge centrifugation, centrifugate is filtered through the microporous filter of 0.45 micron, filtrate is under 60Mpa pressure after homogeneous, at 120 ℃, Ultra High Temperature Short Time machine, maintain sterilization in 15 seconds, sterile filling obtains product.

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

Wine yeast seed liquor of the present invention is to make with the activation of grape wine dry yeast, the preparation method of this wine yeast seed liquor is: take grape wine dry yeast by 0.1 ~ 0.5% of Litchi Juice amount, be scattered in the sucrose solution of 5 ~ 10 times of (V/W) 5% of envelope-bulk to weight ratio, at 36 ~ 38 ℃ of temperature, be incubated 20 ~ 40min.

Claims

1. a preparation method for low alcohol lichee fruit wine and its beverage, is characterized in that, its step is as follows:

(2) fermentation: adjusting the initial pH of fermention medium with food grade citric acid is 4.0 ~ 4.5, the wine yeast seed liquor of inoculation activation, the usage quantity of grape wine dry yeast is the 0.1%-0.5% of fruit juice weight, be 2 ~ 6% (V/V) at the temperature bottom fermentations of 16 ~ 24 ℃ to alcoholic strength, wine pin is removed in centrifugation;

2. the preparation method of low alcohol lichee fruit wine and its beverage according to claim 1, it is characterized in that: wine pin is removed in the centrifugation described in step (2), be first to separate and remove most of wine pin with link-suspended basket centrifuge, then remove residual fine particle with tubular-bowl centrifuge.