CN102703280B - Method for preparing juice for fermentation of medlar wine - Google Patents
Method for preparing juice for fermentation of medlar wine Download PDFInfo
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- CN102703280B CN102703280B CN 201210190518 CN201210190518A CN102703280B CN 102703280 B CN102703280 B CN 102703280B CN 201210190518 CN201210190518 CN 201210190518 CN 201210190518 A CN201210190518 A CN 201210190518A CN 102703280 B CN102703280 B CN 102703280B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 48
- 235000014101 wine Nutrition 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 title claims abstract description 16
- 230000004151 fermentation Effects 0.000 title claims abstract description 16
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract description 12
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract description 12
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract description 12
- 238000000034 method Methods 0.000 title abstract description 11
- 240000002624 Mespilus germanica Species 0.000 title abstract 10
- 238000000926 separation method Methods 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 244000241838 Lycium barbarum Species 0.000 claims description 53
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 53
- 235000015468 Lycium chinense Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000241872 Lycium chinense Species 0.000 claims description 20
- 238000010792 warming Methods 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000006424 Flood reaction Methods 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 238000004080 punching Methods 0.000 claims description 4
- 229940095064 tartrate Drugs 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 9
- 238000002386 leaching Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021466 carotenoid Nutrition 0.000 description 4
- 150000001747 carotenoids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000011869 dried fruits Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005491 wire drawing Methods 0.000 description 3
- 244000182216 Mimusops elengi Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- DYLIWHYUXAJDOJ-OWOJBTEDSA-N (e)-4-(6-aminopurin-9-yl)but-2-en-1-ol Chemical compound NC1=NC=NC2=C1N=CN2C\C=C\CO DYLIWHYUXAJDOJ-OWOJBTEDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000007363 ring formation reaction Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing juice for the fermentation of medlar wine. The method is characterized by comprising the following steps of: sprinkling dry medlar, entering a jar, performing enzymolysis, leaching for the first time, performing solid-liquid separation, leaching the medlar obtained by separation for the second time, performing solid-liquid separation, leaching the medlar obtained by separation for the third time, performing solid-liquid separation, mixing second-time leached juice and third-time leached juice, concentrating, and mixing obtained juice and first-time leached juice when mixed leached juice is concentrated to the volume which is one tenth to one thirtieth of the volume of the mixed leached juice to obtain the juice for the fermentation of the medlar wine. By the method, nutrient substances in medlar dry fruits can be furthest extracted so as to provide raw materials for the fermentation of the medlar wine, so that nutritional ingredients in the medlar can be fully extracted, particularly fat soluble substances can be dissolved out, the effect of functional factors can also be strengthened, the concentration of raw juice of the medlar is improved, and an aromatic substance is further released.
Description
Technical field
The present invention relates to the preparation method of a kind of Lycium chinense wine fermentation with juice.
Background technology
The red fermentation Chinese wolfberry fruit wine in Ningxia, with its original in style quality, mouthfeel, will be paid the matrimony vine of nutritious effect, enlarges edible field, liked by consumers in general.Its product market that spreads all over the country, the part market of being sold abroad.In recent years, by research practice, Technology is constantly perfect, forms the exclusive Technology resource of each operation of production link, and wherein, the preparation of fermentation Chinese wolfberry fruit juice is to form one of Technology system of independent completion.By the application of existing matrimony vine juice technology processed, established the reasonableness (reasonableness refer to improve former fruit fermentation degree, reduce sugared consumption) of Lycium chinense wine fermentation with juice, make former fruital flavor more outstanding.The Ningxia produced with this juice on produce market red Chinese wolfberry fruit dry meaning wine etc., the smell of fruits is very sweet, mellow tasty and refreshing, marches toward the ordinary people man, is again the wine that has moved towards the elaboration matter of high-end market simultaneously.Matrimony vine (Lycium barbarum L.) belongs to the Solanaceae Lycium, is perennial dicotyledonous machaka.Matrimony vine is indeterminate inflorescence Constantly allogamous plant.China's medlar cultivation is with a long history, and all there is plantation on the ground such as Ningxia, Hebei, Xinjiang, Inner Mongol and Shaanxi, especially extensive with the Ningxia, China cultivated area.Ningxia plantation matrimony vine natural condition are richly endowed by nature, and its fruit is very large, meat is full, delicious sweetness, color and luster are red gorgeous, and not only outward appearance makes us pleasing, and inner quality is also national best, is described as " red treasured ", can be rated as first of five treasured of Ningxia.
The extraction of wolfberry juice is the important step of fermentation Chinese wolfberry fruit wine, in particular for the dry wolfberry of making the Lycium chinense wine fermented juice, accounts for (dry wolfberry is convenient to purchase, is stored) more than 90%.Each is variant at present dry wolfberry wine brewing juice extracting method.The rehydration leaching juice of pulling an oar is arranged, poach juice processed etc. is also arranged.But prior art ubiquity weak point, the rehydration leaching juice of pulling an oar for example, or poach juice processed etc., the nutrition of matrimony vine is underused, especially the lipid-soluble substance carotenoid in matrimony vine be not fully utilized (in Table), some thermo-sensitivity carotenoid in addition, its transconfiguration can not fully transfer cis-structure to and enhancement function.
Summary of the invention
The purpose of this invention is to provide the preparation method of a kind of Lycium chinense wine fermentation with juice, adopt the method can fully extract the nutritive ingredient in matrimony vine, improve Fructus Lycii original juice concentration, and aromatoising substance is further discharged.
The preparation method of juice for a kind of Lycium chinense wine fermentation, its special feature is, comprise the steps: to get dry wolfberry and enter the tank enzymolysis after drenching punching, carry out lixiviate for the first time after completing, solid-liquid separation again, then matrimony vine separation obtained carries out after lixiviate for the second time solid-liquid separation again, the matrimony vine again separation obtained carries out solid-liquid separation after lixiviate for the third time, merge after soaking juice for the second time and for the third time and concentrated, when being concentrated into volume ratio 1/10～1/30 after with soak for the first time juice and mix and obtain Lycium chinense wine and ferment and use juice.
Wherein drench and break through the edible alkali solution flushing 1-3min of Cheng Weixian with massfraction 1.0-4.0%, then use purified rinse water 2-5min.
Wherein enter the tank enzymolysis and refer to, add the water of 8.0-10.0 times of matrimony vine weight, adding prozyme to concentration is 30-80ppm, with tartrate or citric acid, adjusts PH=4.0-6.0, controls temperature 40-60 ℃, time 1-6h.
Wherein prozyme is polygalacturonase or cellulase.
Wherein lixiviate for the first time refers to that first being warming up to 80-100 ℃ then floods 20-40min; Lixiviate for the second time refers to and adds matrimony vine weight 6.0-8.0 water doubly, first is warming up to 80-100 ℃ and then floods 15-30min; Lixiviate for the third time refers to and adds matrimony vine weight 4.0-6.0 water doubly, first is warming up to 80-100 ℃ and then floods 15-30min.
Wherein concentrated is to carry out in the economic benefits and social benefits vacuum concentration pot.
Wherein dry wolfberry first carries out sorting before drenching punching, and the sorting standard is inclusion-free, without mould decayed fruit, total reducing sugar >=45%, polysaccharide >=3.1% and granularity≤370/50g.
Preparation method of the present invention be take dried fruit of lycium barbarum as main raw material, controls extraction temperature, lixiviate vacuum tightness, and the factors such as extraction time and lixiviate progression, by alkaline purification, prozyme is processed, the rehydration lixiviate, the operations such as vacuum concentration are made.Adopt the method can extract to greatest extent nutritive substance in dried fruit of lycium barbarum, for the Lycium chinense wine fermentation provides starting material, can either fully extract the nutritive ingredient in matrimony vine, especially the stripping of lipid-soluble substance, again can the effect of the enhancement function factor, improve Fructus Lycii original juice concentration, aromatoising substance is further discharged.
Embodiment
Embodiment 1:
(1) get dry wolfberry through sorting (sorting standard be inclusion-free, without mould decayed fruit, total reducing sugar >=45%, polysaccharide >=3.1%, granularity≤370/50g);
(2) dry wolfberry is first rinsed to 2min with the edible alkali solution of massfraction 2.5%, then use purified rinse water 3min;
(3) enter the tank enzymolysis after the flushing, the water that specifically adds 10.0 times of matrimony vine weight, add polygalacturonase (vigor: the 10000-50000u/g solid) to concentration be 60ppm, adjust PH=5.0 with tartrate (food grade, solid), control temperature 60 C, time 2h;
(4) carry out lixiviate for the first time after completing, first be warming up to 90 ℃ and then flood 20min, solid-liquid separation, then carry out lixiviate for the second time by isolated matrimony vine again, adds the water of 6.0 times of matrimony vine weight, first be warming up to 90 ℃ and then flood 15min, after solid-liquid separation again, then carry out lixiviate for the third time with isolated matrimony vine, add the water of 4.0 times of matrimony vine weight, first be warming up to 90 ℃ and then flood 15min, last solid-liquid separation;
(5) merge after soaking for the second time and for the third time juice and concentrated in the economic benefits and social benefits vacuum concentration pot, when inspissated juice to the wire drawing shape, volume is concentrated reach volume ratio 1/20 after, and soak for the first time juice and mix and obtain Lycium chinense wine and ferment and use juice.
Embodiment 2:
(1) get dry wolfberry through sorting (sorting standard be inclusion-free, without mould decayed fruit, total reducing sugar >=45%, polysaccharide >=3.1%, granularity≤370/50g);
(2) dry wolfberry is first rinsed to 3min with the edible alkali solution of massfraction 1%, then use purified rinse water 5min;
(3) enter the tank enzymolysis after rinsing, specifically add the water of 9.0 times of matrimony vine weight, add cellulase (vigor: the 10000-50000u/g solid) to concentration be 80ppm, adjust PH=4.0 with citric acid (food grade), control temperature 50 C, time 6h;
(4) carry out lixiviate for the first time after completing, first be warming up to 100 ℃ and then flood 30min, solid-liquid separation, then carry out lixiviate for the second time by isolated matrimony vine again, adds the water of 7.0 times of matrimony vine weight, first be warming up to 100 ℃ and then flood 25min, after solid-liquid separation again, then carry out lixiviate for the third time with isolated matrimony vine, add the water of 5.0 times of matrimony vine weight, first be warming up to 100 ℃ and then flood 30min, last solid-liquid separation;
(5) merge after soaking for the second time and for the third time juice and concentrated in the economic benefits and social benefits vacuum concentration pot, when inspissated juice to the wire drawing shape, volume is concentrated reach volume ratio 1/25 after, and soak for the first time juice and mix and obtain Lycium chinense wine and ferment and use juice.
Embodiment 3:
(1) get dry wolfberry through sorting (sorting standard be inclusion-free, without mould decayed fruit, total reducing sugar >=45%, polysaccharide >=3.1%, granularity≤370/50g);
(2) dry wolfberry is first rinsed to 1min with the edible alkali solution of massfraction 4%, then use purified rinse water 2min;
(3) enter the tank enzymolysis after the flushing, specifically add the water of 8.0 times of matrimony vine weight, adding polygalacturonase to concentration is 30ppm, with tartrate (food grade), adjusts PH=6.0, controls temperature 60 C, time 5h;
(4) carry out lixiviate for the first time after completing, first be warming up to 80 ℃ and then flood 40min, solid-liquid separation, then carry out lixiviate for the second time with isolated matrimony vine again, adds the water of 8.0 times of matrimony vine weight, first be warming up to 100 ℃ and then flood 30min, after solid-liquid separation again, then carry out lixiviate for the third time with isolated matrimony vine, add the water of 6.0 times of matrimony vine weight, first be warming up to 90 ℃ and then flood 25min, last solid-liquid separation;
(5) merge after soaking for the second time and for the third time juice and concentrated in the economic benefits and social benefits vacuum concentration pot, when inspissated juice to the wire drawing shape, volume is concentrated reach volume ratio 1/16 after, and soak for the first time juice and mix and obtain Lycium chinense wine and ferment and use juice.
Comparative Examples 1:
In medlar fresh fruit, the content of carotene is very high, is almost content soprano in all food.
All carotenoid is by Lyeopene, by serial enzymatic reaction process, forms, and main biochemical reaction comprises hydrogenation reaction, dehydrogenation reaction, cyclization, Oxygenation, the drift of two key, methyl displacement, chain extension or chain shortening etc.When temperature reaches 90 ℃, the ratio that the light absorption value of Lyeopene descends rapidly at short notice is larger, illustrates that temperature is higher, and the ratio that trans-isomer(ide) is converted into cis-isomeride is higher.
It is as shown in table 1 below that the fermentation Chinese wolfberry fruit that two kinds of methods obtain is measured comparative figure (450nm, 472nm, 503nm carotenoids absorption peak scope) with juice:
Table 1:
In two kinds of methods, amount of water is 10 times of matrimony vine weight, clearly, adopts the inventive method can extract to greatest extent nutritive substance in dried fruit of lycium barbarum.
Claims (3)
1. a Lycium chinense wine ferments by the preparation method of juice, it is characterized in that, comprises the steps:
Get dry wolfberry and enter the tank enzymolysis after drenching punching, carry out lixiviate for the first time after completing, solid-liquid separation again, then matrimony vine separation obtained carries out after lixiviate for the second time solid-liquid separation again, the matrimony vine again separation obtained carries out solid-liquid separation after lixiviate for the third time, merge after soaking juice for the second time and for the third time and concentrated, when being concentrated into volume ratio 1/10～1/30 after with soak for the first time juice and mix and obtain Lycium chinense wine and ferment and use juice;
Wherein drench and break through the edible alkali solution flushing 1-3min of Cheng Weixian with massfraction 1.0-4.0%, then use purified rinse water 2-5min;
Wherein lixiviate for the first time refers to that first being warming up to 80-100 ℃ then floods 20-40min; Lixiviate for the second time refers to and adds matrimony vine weight 6.0-8.0 water doubly, first is warming up to 80-100 ℃ and then floods 15-30min; Lixiviate for the third time refers to and adds matrimony vine weight 4.0-6.0 water doubly, first is warming up to 80-100 ℃ and then floods 15-30min;
Wherein enter the tank enzymolysis and refer to, add the water of 8.0-10.0 times of matrimony vine weight, adding prozyme to concentration is 30-80ppm, with tartrate or citric acid, adjusts PH=4.0-6.0, controls temperature 40-60 ℃, time 1-6h; Wherein prozyme is polygalacturonase or cellulase.
2. a kind of Lycium chinense wine as claimed in claim 1 ferments by the preparation method of juice, it is characterized in that: wherein concentrated is to carry out in the economic benefits and social benefits vacuum concentration pot.
3. the preparation method of juice for a kind of Lycium chinense wine fermentation as claimed in claim 1, it is characterized in that: wherein dry wolfberry first carries out sorting before drenching punching, and the sorting standard is inclusion-free, without mould decayed fruit, total reducing sugar >=45%, polysaccharide >=3.1% and granularity≤370/50g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210190518 CN102703280B (en) | 2012-06-11 | 2012-06-11 | Method for preparing juice for fermentation of medlar wine |
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| CN 201210190518 CN102703280B (en) | 2012-06-11 | 2012-06-11 | Method for preparing juice for fermentation of medlar wine |
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| CN102703280B true CN102703280B (en) | 2013-12-25 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265420A (en) * | 2000-01-08 | 2000-09-06 | 宁夏玉泉葡萄酿酒研究所 | Brewage of Lycium chinense wine |
| CN1782059A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for chinese wolfberry fruit wine |
| CN101457188A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Medlar fruit wine |
-
2012
- 2012-06-11 CN CN 201210190518 patent/CN102703280B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265420A (en) * | 2000-01-08 | 2000-09-06 | 宁夏玉泉葡萄酿酒研究所 | Brewage of Lycium chinense wine |
| CN1782059A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for chinese wolfberry fruit wine |
| CN101457188A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Medlar fruit wine |
Non-Patent Citations (4)
| Title |
|---|
| 倪志婧等.枸杞果酒酿造工艺研究.《安徽农业科学》.2009,第37卷(第24期),11712-11713. |
| 我国枸杞的加工利用现状及其深加工的发展趋势;肖华志等;《中国农业科技导报》;20020630;第4卷(第3期);53-56全文 * |
| 枸杞果酒酿造工艺研究;倪志婧等;《安徽农业科学》;20090831;第37卷(第24期);11712-11713 * |
| 肖华志等.我国枸杞的加工利用现状及其深加工的发展趋势.《中国农业科技导报》.2002,第4卷(第3期),53-56全文. |
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Denomination of invention: Method for preparing juice for fermentation of medlar wine Effective date of registration: 20180126 Granted publication date: 20131225 Pledgee: Cao Guangjiang Pledgor: Ningxiahong Zhongning Wolfberry Products Co., Ltd. Registration number: 2018990000078 |
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Effective date of registration: 20191120 Address after: 755000 Ningxia iron and Steel Group Co., Ltd. Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: Cao Guangjiang Address before: The new 751200 the Ningxia Hui Autonomous Region city centre in the county of Fort Street Patentee before: Ningxiahong Zhongning Wolfberry Products Co., Ltd. |
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Effective date of registration: 20210726 Address after: 755000 Xinbao Town, Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: NINGXIAHONG CHINESE WOLFBEERY INDUSTRY Co.,Ltd. Address before: 755000 Ningxia iron and Steel Group Co., Ltd., Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee before: Cao Guangjiang |