CN102943016A - Method for brewing strawberry fruit wine by ultrasonic waves - Google Patents
Method for brewing strawberry fruit wine by ultrasonic waves Download PDFInfo
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Abstract
The invention discloses a method for brewing strawberry fruit wine by ultrasonic waves, which comprises the following steps of: picking strawberries, cleaning, juicing, adding pectinase of which mass is 0.01-0.1% of the mass of the strawberries, putting the mixture into a water bath at the temperature of 35-50 DEG C for enzymolysis for 30-40min, and putting the mixture into a water bath at the temperature of 65-85 DEG C for enzyme deactivation for 5-15min; adding 10-30 % of cane sugar, inoculating activation strain according to the proportion of 1-3%, subpackaging into containers, and performing the ultrasonic wave treatment at the power of 80-120W and the temperature of 30-50 DEG C for 30-60min; performing primary fermentation for 5-7 days at the constant temperature of 15-30 DEG C, and performing fermentation for 5-14days at the constant temperature of 10-20 DEG C; and pouring, adopting edible-grade calcium carbonate or citric acid for acidity adjustment to strawberry fruit wine according to 0.3-0.8g/L, and performing ultrasonic treatment. According to the invention, the ultrasonic wave sterilization is adopted, no sulfur dioxide is added, the sterilization effect is obvious, the nutrient components can be better preserved, and the operation controllability is good; and the wine is bright in color and luster, strong in fruity aroma and elegant in vinous flavour. Therefore, the method is a new processing method for replacing sulfur dioxide.
Description
Technical field
The invention belongs to technical field of bioengineering, relate to a kind of brew method of fruit wine, specifically, relate to a kind of method of utilizing ultrasonic wave brewing fermentation type strawberry fruit wine.
Background technology
The Fragaria Rosaceae, fruit colour is gorgeous, the fresh and tender succulence of pulp, sweet and sour taste has strong fruit fragrance, is all good fruit of a kind of color, is described as " queen in the fruit ".Strawberry nutritious contains various saccharides, organic acid, pectin and several mineral materials.Simultaneously, contain abundant VITAMIN in the strawberry, especially vitamins C.Germany calls strawberry " magical fruit ", because have aspartic acid in the strawberry, can remove heavy metal ion-i.e. " slag " in the body gentlely; Strawberry also has good cosmetic result, and in ten large beauty foods are listed strawberry by the U.S..Strawberry also is to be used as medicine top gradely, and the traditional Chinese medical science thinks, strawberry mainly is applicable to oliguria, poor appetite, the diseases such as cough due to lung-heat.In addition, strawberry also has anti-oxidant, and is anti-ageing, and the effects such as iron are mended in step-down.
The strawberry storage tolerance is poor, and temperature surpasses 10 ℃, namely loses commodity value in 2-3 days.In recent years, the strawberry cultivating area of China increases sharply, Market competition, many aberration, fruit are little, flavor acid even colory strawberry fresh fruit can not in time be sold and can lose very soon economic worth, therefore, with the strawberry deep processing, the development wine product is significant to improving the strawberry economic benefit.
Sulfurous gas in the brewing process of fruit wine always sterilant and the antioxidant as fruit wine extensively added in the fruit wine, 200510119727.2), a kind of brewing process (application number: 200710067026.8) of low sugar low acid strawberry wine such as: strawberry wine (application number:.But Recent study shows, if sulfurous gas is excessive in the fruit wine, not only can affect the quality of fruit wine, but also can jeopardize the healthy of the mankind.Therefore, find the method that can replace sulfurous gas just to become the hot topic research point of fruit wine industry.There are some researches show: add chemical reagent, such as antioxidant, vitamins C etc., can reduce or the use of alternative sulfurous gas; Also have some physical methods: as utilize the methods such as ultra-high voltage or weak current to process the purpose that fruit wine also can reach inhibition or kill spoilage organism; Also the available methods such as ray that radioelement produces or ultraviolet ray of utilizing are processed fruit wine, reach antibiotic, oxidation resistant effect.
Attempted adopting some physics, chemical process to substitute sulfurous gas in some fruit wine production process and carried out sterilization, but these methods can cause the residual of objectionable impurities in the food, or make the nutritive substance in the food, local flavor etc. cause damage.Ultrasonic sterilization is to utilize hyperacoustic cavitation effect, the moment high temperature and temperature variation and instantaneous pressure and pressure change that produces in liquid causes death some bacterium in the liquid, and is virally inactivated, even the microorganism wall of some small volumes is destroyed, thereby the freshness date that prolongs food.It is a kind of effectively auxiliary sterilising method, the fields such as wastewater treatment, drinking water disinfection successfully have been used for, more research is also arranged aspect the sterilization of liquid foodstuff, such as liquid foodstuffs such as milk, juice drinks, soy sauce, but the present research of not finding to be applied to the fruit wine brew.Research finds that hyperacoustic best operating condition is ultrasonic time 30min, and ultrasonic power is 500W, and ultrasonic temperature is 35 ℃, and this conditional forecasting lethality rate can reach 94.215%.Along with the ultrasonication time increases, it is larger that the microorganism in the liquid is affected by ultrasonic cavitation, and the microorganism that is caused death is just more.But the ultrasonic while also has heat effect, and the temperature that the ultrasonication time increases wine liquid will raise, and can make heat-sensitive ingredients loss in the wine liquid, and therefore, ultrasonic action time, power, temperature are the important contents of ultrasonic wave research.During making fruit wine of the present invention, utilize ultrasonic sterilization, do not need in fruit wine, to add sulfurous gas, also can not destroy the compound in the fruit wine, not impact of nutritive ingredient on fruit wine, without external additive, harmless, to the article not damaged, do not need the temperature that raises, being conducive to the preservation of fruit wine nutrition and flavour substances, is a reasonable treatment technology of alternative sulfurous gas, and this substitute technology there is not yet relevant report up to now.
Summary of the invention
The objective of the invention is provides a kind of method of utilizing ultrasonic wave brew strawberry fruit wine in order to overcome the deficiencies in the prior art.
In order to achieve the above object, the present invention is achieved by the following technical solutions:
A kind of method of utilizing ultrasonic wave brew strawberry fruit wine may further comprise the steps:
1. raw material is selected: select the fresh strawberry without disease and pest;
2. clean: use the flushing with clean water strawberry, remove agricultural chemicals and dirt, the elimination clear water;
3. squeeze the juice: take by weighing the strawberry of certain mass, break into the strawberry pulp with juice extractor;
4. enzymolysis: in the strawberry pulp of step 3 gained, add the polygalacturonase that accounts for strawberry quality 0.01-0.1%, be placed on enzymolysis 30-40min in the 35-50 ℃ of water-bath;
5. enzyme goes out: the strawberry pulp behind step 4 enzymolysis is put into 65 ℃-85 ℃ the water-bath enzyme 5-15min that goes out;
6. composition adjustment: be the sucrose of the 10-30% of strawberry quality to adding quality during step 5 is gone out strawberry pulp behind the enzyme;
7. ultrasonication: the strawberry pulp that step 6 is mixed up sugar divides and is assembled in the different containers, and the employing time is that 30-60 minute, power are that 80-120W, temperature are 30-50 ℃ ultrasonication respectively;
8. actication of culture: with the sucrose solution of distilled water preparation 3-6%, the wine that takes by weighing quality and be liquid glucose quality 0.5-2% is dissolved in the sucrose solution with high activity dried yeast, activate 20-40min in 25-45 ℃ the water-bath, the bacterial classification that activation is good accounts in the strawberry pulp that the ratio access step 7 of pulp quality 1-3% processed according to cut-in quality;
9. Primary Fermentation: cover vessel port with breathable sealing film, at 15-30 ℃ of lower ferment at constant temperature 5-7 days;
10. filter: with 4-8 layer filtered through gauze wine liquid, discard schlempe;
11. secondary fermentation: use the preservative film sealed container port, avoid wine liquid by air acidifying or oxidation, at 10-20 ℃ of lower ferment at constant temperature 5-14 days;
12. fall bottle: after secondary fermentation finishes fruit wine is fallen bottle, reach the effect of clarifying fruit wine;
13. acid adjustment: with food grade calcium carbonate, citric acid the total acidity of strawberry fruit wine is regulated, to total acidity be 0.3-0.8g/L;
14. filter, pack;
15. ultrasonication: use with the living wine of the ultrasonication of step 7 for every group.
This ultrasonic sterilization technical scheme is mainly implemented in step 7,15, mainly studies the determining of optimum value of 3 factors of ultrasonic sterilization most critical.
Beneficial effect:
1. the present invention adopts ultrasonic wave to substitute sulfurous gas to strawberry pulp and living wine sterilization making fruit wine first, sterilization effect is obvious, nutritive ingredient is retained, operation controllability is good, the wine product are bright in colour, the smell of fruits is very sweet, aroma is graceful, to being of great significance without sulfurous gas brew tool of strawberry fruit wine.
2. preparation method of the present invention not only can be used for the strawberry fruit wine brew, also can be generalized to other little berries: in the brewing process such as fruit wine such as mulberries, blackberry, blueberry, blueberries, have preferably kill bacteria, keep nutrition and without advantages such as chemical pollutions.
3. methodological science of the present invention is reasonable, easy to operate, controllability is good.
Description of drawings
Fig. 1 technical process;
The living wine that Fig. 2 brews into;
The Vc content of each embodiment strawberry fruit wine of Fig. 3;
The sensory evaluation of each embodiment strawberry fruit wine of Fig. 4.
Embodiment
Embodiment 1
Get 1000 gram strawberries, add polygalacturonase 0.2 gram behind the broken pulping, put into immediately 45 ℃ of water-bath enzymolysis 40min.Pulp behind the enzymolysis is put into 75 ℃ the water-bath enzyme 10min that goes out.Go out behind the enzyme, add 170 gram sucrose.Be 40 ℃ with ultrasonic temperature, ultrasonic time is 60min, and ultrasonic power is the ultrasonication pulp of 80W.Be mixed with 5% sucrose solution with 100 milliliters of sugarings of distilled water, 5 grams, the dry yeast that takes by weighing 1 gram is dissolved in the sucrose solution, activates 30min in 35 ℃ the water-bath.20 milliliters of good yeast liquid of activation of access in the pulp were 25 ℃ of lower ferment at constant temperature 6 days.With four layers of filtered through gauze wine liquid, discard schlempe, obtain wine liquid.The sealing bottleneck avoided wine liquid by air acidifying or oxidation, 15 ℃ of lower ferment at constant temperature 10 days.Fall bottle after the fermentation ends, with food grade calcium carbonate, citric acid acidity is regulated, filter, packing, every group of packaged living wine of same ultrasonication with the pulp of sterilizing.
Embodiment 2
Get 1000 gram strawberries, add polygalacturonase 0.2 gram behind the broken pulping, put into immediately 45 ℃ of water-bath enzymolysis 40min.Pulp behind the enzymolysis is put into 75 ℃ the water-bath enzyme 10min that goes out again.Go out behind the enzyme, add 170 gram sucrose.Ultrasonic temperature is 30 ℃, and ultrasonic time is 60min, and ultrasonic power is the ultrasonication pulp of 120W, is mixed with 5% sucrose solution with 100 milliliters of sugarings of distilled water, 5 grams, and the dry yeast that takes by weighing 1 gram is dissolved in the sucrose solution, activates 30min in 35 ℃ the water-bath.20 milliliters of good yeast liquid of activation of access in the pulp were 25 ℃ of lower ferment at constant temperature 6 days.With four layers of filtered through gauze wine liquid, discard schlempe, the wine liquid that obtains clarifying.The sealing bottleneck avoided wine liquid by air acidifying or oxidation, 15 ℃ of lower ferment at constant temperature 10 days, fall bottle after the fermentation ends, with food grade calcium carbonate, citric acid acidity is regulated, filter, pack, every group of packaged living wine of same ultrasonication with the sterilization pulp.
Embodiment 3
Get 1000 gram strawberries, add polygalacturonase 0.2 gram behind the broken pulping, put into immediately 45 ℃ of water-bath enzymolysis 40min.Pulp behind the enzymolysis is put into 75 ℃ the water-bath enzyme 10min that goes out again.Go out behind the enzyme, add 170 gram sucrose.Ultrasonic temperature is 30 ℃, and ultrasonic time is 45min, and ultrasonic power is the ultrasonication pulp of 100W.Be mixed with 5% sucrose solution with 100 milliliters of sugarings of distilled water, 5 grams, the dry yeast that takes by weighing 1 gram is dissolved in the sucrose solution, activates 30min in 35 ℃ the water-bath.20 milliliters of good yeast liquid of activation of access in the pulp were 25 ℃ of lower ferment at constant temperature 6 days.With four layers of filtered through gauze wine liquid, discard schlempe, the wine liquid that obtains clarifying.The sealing bottleneck avoided wine liquid by air acidifying or oxidation, 15 ℃ of lower ferment at constant temperature 10 days, fall bottle after the fermentation ends, regulate living vinic acid degree with food grade calcium carbonate, citric acid, filter, pack, every group of packaged living wine of same ultrasonication with the sterilization pulp.
Embodiment 4
Get 1000 gram strawberries, add polygalacturonase 0.2 gram behind the broken pulping, put into immediately 45 ℃ of water-bath enzymolysis 40min.Pulp behind the enzymolysis is put into 75 ℃ the water-bath enzyme 10min that goes out again.Go out behind the enzyme, add 170 gram sucrose.Ultrasonic temperature is 40 ℃, and ultrasonic time is 45min, and ultrasonic power is the ultrasonication pulp of 120W.Be mixed with 5% sucrose solution with 100 milliliters of sugarings of distilled water, 5 grams, the dry yeast that takes by weighing 1 gram is dissolved in the sucrose solution, activates 30min in 35 ℃ the water-bath.20 milliliters of good yeast liquid of activation of access in the pulp were 25 ℃ of lower ferment at constant temperature 6 days.With four layers of filtered through gauze wine liquid, discard schlempe, the wine liquid that obtains clarifying.The sealing bottleneck avoided wine liquid by air acidifying or oxidation, 15 ℃ of lower ferment at constant temperature 10 days, fall bottle after the fermentation ends, regulate living vinic acid degree with food grade calcium carbonate, citric acid, filter, pack, every group of packaged living wine of same ultrasonication with the sterilization pulp.
Embodiment 5
Get 1000 gram strawberries, add polygalacturonase 0.2 gram behind the broken pulping, put into immediately 45 ℃ of water-bath enzymolysis 40min.Pulp behind the enzymolysis is put into 75 ℃ the water-bath enzyme 10min that goes out again.Go out behind the enzyme, add 170 gram sucrose.Ultrasonic temperature is 50 ℃, and ultrasonic time is 30min, and ultrasonic power is the ultrasonication pulp of 120W.Be mixed with 5% sucrose solution with 100 milliliters of sugarings of distilled water, 5 grams, the dry yeast that takes by weighing 1 gram is dissolved in the sucrose solution, activates 30min in 35 ℃ the water-bath.20 milliliters of good yeast liquid of activation of access in the pulp were 25 ℃ of lower ferment at constant temperature 6 days.With four layers of filtered through gauze wine liquid, discard schlempe, the wine liquid that obtains clarifying.The sealing bottleneck avoided wine liquid by air acidifying or oxidation, 15 ℃ of lower ferment at constant temperature 10 days, fall bottle after the fermentation ends, with food grade calcium carbonate, citric acid acidity is regulated, filter, pack, every group of packaged living wine of same ultrasonication with the sterilization pulp.
Above-described embodiment does not limit the present invention in any form, and all employings are equal to replaces or technical scheme that the mode of equivalent transformation obtains, all implements in protection scope of the present invention.
Compare ultrasonication fruit wine and sulfur dioxide treatment fruit wine quality
The sulfurous gas group is added the potassium metabisulfite of 0.05g/L as the sulfurous gas disinfectant, and all the other groups all replace the sulfurous gas sterilization with ultrasonication.To ultrasonic power, ultrasonic time, ultrasonic temperature compares respectively test, the pH of analysis-by-synthesis fruit wine, acidity, Vc content, sensory evaluation, microbe population, and the difference of comparison test group and sulfurous gas group fruit wine quality.
Result (referring to table 1, Fig. 3,4) shows: it is poor unlike using sulfurous gas that ultrasonic wave substitutes quality, the nutrition of sulfurous gas brew strawberry fruit wine, some evaluation index also is better than sulfurous gas, as: embodiment 4, and sensory evaluation score 92 is better than 73 of sulfurous gas group; The Vc content of embodiment 3 is higher by approximately 25% than sulfurous gas group, and the microbe population of embodiment 2 is less than the sulfurous gas group.Therefore, ultrasonication can be used as the sterilising method that substitutes the sulfurous gas making fruit wine.
Table 1 strawberry fruit wine orthogonal experiments
Claims (1)
1. a method of utilizing ultrasonic wave brew strawberry fruit wine is characterized in that, may further comprise the steps:
(1) raw material is selected: select the fresh strawberry without disease and pest;
(2) clean: use the flushing with clean water strawberry, remove agricultural chemicals and dirt, the elimination clear water;
(3) squeeze the juice: take by weighing the strawberry of certain mass, break into the strawberry pulp with juice extractor;
(4) enzymolysis: in the strawberry pulp of step 3 gained, add the polygalacturonase that accounts for strawberry quality 0.01-0.1%, be placed on enzymolysis 30-40min in the 35-50 ℃ of water-bath;
(5) enzyme that goes out: the strawberry pulp behind step 4 enzymolysis is put into 65 ℃-85 ℃ the water-bath enzyme 5-15min that goes out;
(6) composition adjustment: be the sucrose of the 10-30% of strawberry quality to adding quality during step 5 is gone out strawberry pulp behind the enzyme;
(7) ultrasonication: the strawberry pulp that step 6 is mixed up sugar divides and is assembled in the different containers, and the employing time is that 30-60 minute, power are that 80-120W, temperature are 30-50 ℃ ultrasonication respectively;
(8) actication of culture: with the sucrose solution of distilled water preparation 3-6%, the wine that takes by weighing quality and be liquid glucose quality 0.5-2% is dissolved in the sucrose solution with high activity dried yeast, activate 20-40min in 25-45 ℃ the water-bath, the bacterial classification that activation is good accounts in the strawberry pulp that the ratio access step 7 of pulp quality 1-3% processed according to cut-in quality;
(9) Primary Fermentation: cover vessel port with breathable sealing film, at 15-30 ℃ of lower ferment at constant temperature 5-7 days;
(10) filter: with 4-8 layer filtered through gauze wine liquid, elimination schlempe;
(11) secondary fermentation: use the preservative film sealed container port, avoid wine liquid by air acidifying or oxidation, at 10-20 ℃ of lower ferment at constant temperature 5-14 days;
(12) fall bottle: after secondary fermentation finishes fruit wine is fallen bottle, reach the effect of clarifying fruit wine;
(13) acid adjustment: with food grade calcium carbonate, citric acid the total acidity of strawberry fruit wine is regulated, to total acidity be 0.3-0.8g/L;
(14) filter, pack;
(15) ultrasonication: use with the living wine of the ultrasonication of step 7 for every group.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172430A (en) * | 2014-08-18 | 2014-12-03 | 苏州国福环保科技有限公司 | Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization |
| CN104178519A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Fragaria ananassa Duchesne fermented extract and preparation method and application thereof |
| CN105368633A (en) * | 2015-10-29 | 2016-03-02 | 刘军涛 | Brewing technology of strawberry wine and strawberry wine prepared through brewing technology |
| CN105420053A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Preparation method for olive wine |
| CN105420052A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Olive wine and preparation method therefor |
| CN106635615A (en) * | 2016-11-02 | 2017-05-10 | 姚启持 | Self-making method of strawberry wine |
| CN106834009A (en) * | 2016-12-22 | 2017-06-13 | 张殿兴 | A kind of high calcium strawberry fruit wine and preparation method thereof |
| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
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| KR20080111846A (en) * | 2007-06-20 | 2008-12-24 | 전북대학교산학협력단 | Process for preparing wine using strawberry |
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| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
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| CN1417316A (en) * | 2001-11-08 | 2003-05-14 | 隋文涛 | Strawberry red wine and its production process |
| KR20080111846A (en) * | 2007-06-20 | 2008-12-24 | 전북대학교산학협력단 | Process for preparing wine using strawberry |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172430A (en) * | 2014-08-18 | 2014-12-03 | 苏州国福环保科技有限公司 | Ultrasonic enzyme deactivation device, and system and method for enzyme deactivation and sterilization |
| CN104172430B (en) * | 2014-08-18 | 2017-07-11 | 苏州国福环保科技有限公司 | A kind of ultrasound go out enzyme device, go out enzyme and sterilizing system and method |
| CN104178519A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Fragaria ananassa Duchesne fermented extract and preparation method and application thereof |
| CN105368633A (en) * | 2015-10-29 | 2016-03-02 | 刘军涛 | Brewing technology of strawberry wine and strawberry wine prepared through brewing technology |
| CN105420053A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Preparation method for olive wine |
| CN105420052A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Olive wine and preparation method therefor |
| CN106635615A (en) * | 2016-11-02 | 2017-05-10 | 姚启持 | Self-making method of strawberry wine |
| CN106834009A (en) * | 2016-12-22 | 2017-06-13 | 张殿兴 | A kind of high calcium strawberry fruit wine and preparation method thereof |
| CN107227222A (en) * | 2017-06-05 | 2017-10-03 | 百色学院 | A kind of preparation method of the sweet shaddock fruit wine of red heart |
| CN107227222B (en) * | 2017-06-05 | 2020-07-24 | 百色学院 | Preparation method of red-heart honey pomelo fruit wine |
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Application publication date: 20130227 |