CN103045429B - Preparation method of okra wine - Google Patents

Preparation method of okra wine Download PDF

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Publication number
CN103045429B
CN103045429B CN201210510761.2A CN201210510761A CN103045429B CN 103045429 B CN103045429 B CN 103045429B CN 201210510761 A CN201210510761 A CN 201210510761A CN 103045429 B CN103045429 B CN 103045429B
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okra
slurries
slurrying
add
wine
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CN201210510761.2A
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Chinese (zh)
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CN103045429A (en
Inventor
李晓英
尹旭敏
王武
曾顺德
郑理
刁源
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重庆文理学院
重庆市农业科学院
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Abstract

The invention provides a preparation method of an okra wine, comprising the steps of slurrying, sugar degree adjustment, alcoholic fermentation and filtering. The preparation method is characterized in that after the slurrying step and before the sugar degree adjustment step, an enzymolysis step is included. The preparation method provided by the invention is low in production cost and high in conversion rate, and about 2 tons of beverage-type okra low-alcohol healthcare wine can be produced from 1 ton of raw materials, and has an alcoholic strength of 10.0-12.0%; the physiological activities of the multiple active ingredients of abundant vitamins, mineral substances, flavone, polysaccharides and the like in okra tender pods are kept; and the okra wine is a novel low-alcohol healthcare wine integrating the functions of nutrition, healthcare, dietary therapy and the like, and has a quality guarantee period of 18 months at normal temperature.

Description

A kind of preparation method of okra wine
Technical field
The present invention relates to a kind of preparation method of okra wine, particularly utilize the preparation method of the tender pod fermentative production of okra beverage type okra mild health care wine.
Background technology
Along with the day by day increase of society to functional foodstuff demand, okra is more and more paid attention to widely because of its special functional performance and good pharmaceutical use.Its functional performance is mainly manifested in has higher nutritive value and significant health care and two aspects of food therapy effect.The compositions such as okra rich in proteins, fat, carbohydrate, VITAMIN, mineral substance, food fibre, flavones, polysaccharide, not only with health role to heart, stomach, skin, also have the effect of antifatigue.The first-selected vegetables that many countries all eat as sportsmen, especially the elderly's protective foods.At present, the processing and utilization of okra also rests on the primary stage, strengthens okra function and health care value research, and exploitation okra health foodstuff series, has important practical significance.
Because okra slurries viscosity is high, be unfavorable for fermentation, okra Production of Health Wine, is to take okra fruit as main raw material at present, is aided with the explained hereafter such as soaking in Chinese liquor, filtration, clarification, and wine degree is high, and the production cycle is long, and in wine, nutritive ingredient is low.
Summary of the invention
The object of the invention is to provide a kind of method of utilizing the tender pod fermentative production of okra okra wine, and the method production cost is low, and transformation efficiency is high, and the beverage type okra mild health care wine that adopts the method to make is nutritious, unique flavor, mouthfeel are soft.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for okra wine, comprises slurrying, sugar degree regulation, zymamsis, filtration step, it is characterized in that after described slurrying, comprises enzymolysis step before described sugar degree regulation.
In order to be more conducive to the fermentation of okra, above-mentioned enzymolysis step is to add 0.1%~0.5%(by percentage to the quality in okra slurries) prozyme, at 25 ℃~40 ℃, be incubated enzymolysis 16~24 hours, described prozyme is comprised of polygalacturonase and proteolytic enzyme, and its mass ratio is 5~8: 1.
In order effectively to remove impurity, the precipitation in okra alcohol tunning, and retain nutritive ingredient, after above-mentioned zymamsis, clarify, described clarification is to add diatomite 0.01~0.2%, gelatin 0.01~0.1%, polyethylene than junket alkane ketone (PVP) 0.01~0.2%, by percentage to the quality, settling time 16~24h.
In order further extending the shelf life, and to stop fermentation, thermo-sensitivity composition further to be condensed, after described clarification, heat-treat, described thermal treatment is to carry out in confined conditions, 60~90 ℃ of temperature, time 5~30min.
For carrying out coordinated, the material that affects taste flavor containing with okra improves taste flavor, and the nutritive substance in reservation okra, in the preparation method of above-mentioned okra wine, also comprise adaptation step, described allotment is to add sucrose 1.0~5.0%, sweeting agent 0.01~0.05%, honey 6.0%~10.0%, food flavour 0~0.4% (as orange flavor, lemon flavour, strawberry flavour, sweet corn flavor etc.) to allocate, in quality percentage composition.
In order to make okra low alcohol, and be conducive to the carrying out of fermentation, described sugar degree regulation is to add sucrose in okra slurries, and addition is slurries 20%~25%, by percentage to the quality.After fermentation, alcoholic strength can reach 10.0%~12.0%(in concentration of volume percent).
For prevent miscellaneous bacteria grow, hinder and destroy polyphenoloxidase, reduce unit peaceful and pigment oxidation, the clarification of quickening wine liquid and rich liquor flavor quality, extend the shelf life, after above-mentioned sugar degree regulation, before zymamsis, add sulfurous acid, content of sulfur dioxide is 80~140mg/L in described okra slurries.
In order to be beneficial to the fermentation of okra, above-mentioned zymamsis adopts vinify yeast fermentation, and inoculum size is that 5.0%~10.0%(is in volume percent), at 25 ℃~35 ℃, carry out zymamsis, fermentation time 7~14 days.
In order effectively to retain the nutritive substance in okra, keep its natural nutritive ingredient, mouthfeel, color and luster, before above-mentioned slurrying, carry out pre-treatment: by okra at the ZnCl that contains 0.01 ‰~0.1 ‰ 2with 0.01 ‰~0.15 ‰ CuSO 4solution in soaking at room temperature 2~4hr, then the okra after soaking is added pH value be 7.5~8.0 the aqueous solution at 95~100 ℃ of blanching 3~10min, pH value employing Na 2cO 3blanching processing is carried out in adjusting.
Specifically, the preparation method of above-mentioned okra wine, comprises the steps:
1) material choice: select fresh, without going mouldy, without the tender pod of okra of 5~7d after rotting, spending, be raw material;
2) pre-treatment: by okra at 0.10 ‰ ZnCl 2with 0.05 ‰ CuSO 4solution in soak 3 hr at 25 ℃, then the okra after soaking is added pH value be 7.8 the aqueous solution at 98 ℃ of blanching 5min, pH value employing Na 2cO 3regulate;
3) slurrying: 1.5~2 times of ratios in the tender pod weight of okra add water, slurrying, makes the slurries after slurrying thin as far as possible, is beneficial to enzymolysis process;
4) enzymolysis: add 0.5%(by percentage to the quality in the okra slurries after slurrying) prozyme is incubated enzymolysis 24 hours at 38 ℃, and described prozyme is that 8: 1 polygalacturonases and proteolytic enzyme form by mass ratio; Okra slurries viscosity after slurrying is high, is unfavorable for fermentation, adopts prozyme to process, and can effectively reduce viscosity, is beneficial to fermentation;
5) pol adjustment: add sucrose sugar addition in the okra slurries after above-mentioned enzymolysis, addition is slurries 20%~25%, by percentage to the quality; Add analytical pure sulfurous acid, content of sulfur dioxide reaches 120mg/L in described okra slurries;
6) zymamsis: adopt the fermentation of active brewer's dried yeasts, through actication of culture, seeding tank enlarged culturing, by 10.0%(in volume percent) inoculum size inoculation, between 25 ℃, carry out zymamsis, fermentation time 10 days; What described active brewer's dried yeasts adopted is vinify special yeast;
7) coarse filtration: adopt four layers of gauze coarse filtration, remove residue in slurries;
8) clarification: add diatomite 0.1%, gelatin 0.03% and polyethylene in the fermented liquid of processing four layers of gauze coarse filtration and clarify than junket alkane ketone (PVP) 0.05%, settling time 24hr; Then thermal treatment, 80 ℃ of thermal treatment temps, time 10min.
9) filter: diatomite filter filters;
10) allotment: in the low fermented wine of okra after clarifying treatment, interpolation sucrose 3.0%, 0.02% sweet treasured (composite sweetener), honey 8.0%, 0.15% food flavour (orange flavor 0.05%+ sweet corn flavor 0.05%+ strawberry flavour 0.05%) are allocated, in quality percentage composition.
Finally with hollow-fibre membrane carry out filtration sterilization, filling, check, be packaged to be beverage type okra mild health care wine product.
The present invention has following beneficial effect:
1. Yield of Okra is high, spends rear easily agingly, and food mouthful property is poor.The present invention utilizes the tender pod fermentative production of okra beverage type okra mild health care wine, has not only improved the added value of okra, can form new industry simultaneously, creates new profit.
2. the present invention utilizes the technique of okra fermentative production beverage type okra mild health care wine, production cost is low, transformation efficiency is high, and 1 ton of raw material can be produced beverage type okra mild health care wine, the alcoholic strength of approximately 2 tons can reach 10.0-12.0%(in concentration of volume percent).
3. the okra mild health care wine that the present invention produces, there is strong okra local flavor and light wine flavour, sweet acid appropriateness, mouthfeel is soft, flavor coordination, and the physiologically active that has kept many activeconstituentss such as VITAMIN abundant in the tender pod of okra, mineral substance, flavones, polysaccharide is the novel mild health care wine that integrates the functions such as nutrition, health care, dietotherapy.
4. the beverage type okra mild health care wine long quality-guarantee period that the present invention produces, normal temperature can be guaranteed the quality 18 months.
Embodiment
Below by example, the present invention is specifically described.Be necessary to be pointed out that at this; following instance is only used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to foregoing invention content.
Embodiment 1
A preparation method for beverage type okra mild health care wine, carries out according to the following steps:
1) material choice: select fresh, without going mouldy, without rotting, spend the tender pod of okra of rear 5d, be raw material;
2) pre-treatment: by the tender pod of okra at the ZnCl that contains 0.05 ‰ 2with 0.10 ‰ CuSO 4solution in 25 ℃ soak 3hr, then the okra after soaking is added pH value be 7.5 the aqueous solution at 95 ℃ of blanching 3min, pH value employing Na 2cO 3regulate;
3) slurrying: 2 times of ratios in the tender pod weight of okra add water, slurrying, makes the slurries after slurrying thin as far as possible, is beneficial to enzymolysis process;
4) enzymolysis: the okra slurries viscosity after slurrying is high, be unfavorable for fermentation, employing prozyme is processed, can effectively reduce viscosity, be beneficial to fermentation, add 0.5%(by percentage to the quality) prozyme, be incubated enzymolysis 18 hours at 40 ℃, described prozyme forms (its mass ratio is 8: 1) by polygalacturonase and proteolytic enzyme;
5) pol adjustment: add sucrose sugar addition (sucrose addition 22%) in the okra slurries after above-mentioned enzymolysis, after making to ferment, alcoholic strength reaches 10.0%(in concentration of volume percent); Add analytical pure sulfurous acid, content of sulfur dioxide is 110mg/L in described okra slurries;
6) zymamsis: adopt vinify special yeast (the AWRI-R2 yeast of French Lallemand USA Inc.) fermentation, through actication of culture, seeding tank enlarged culturing, by 8.0%(in volume percent) inoculum size inoculation, at 25 ℃, carry out zymamsis, fermentation time 10 days;
7) coarse filtration: adopt four layers of gauze coarse filtration, remove residue in slurries;
8) clarification: adopt diatomite, gelatin, polyethylene to clarify than junket alkane ketone (PVP), then thermal treatment, concentration for the treatment of is that diatomite 0.1%, gelatin 0.02%, polyethylene are than junket alkane ketone (PVP) 0.1%, settling time 20hr.75 ℃ of thermal treatment temps, heat treatment time 15min;
9) filter: diatomite filter filters;
10) allotment: in above-mentioned low fermentation okra wine, interpolation sucrose 3.0%, 0.01% sweet treasured (composite sweetener), honey 7.0%, 0.05% sweet corn flavor+0.05% strawberry flavour are allocated, in quality percentage composition;
Above production technique, production cost is low, production transformation efficiency is high, 1 ton of raw material can be produced 1.8 tons of beverage type okra mild health care wine, alcoholic strengths and can reach 11.2%(in concentration of volume percent).
Embodiment 2-5: according to the following steps and processing parameter carry out, all the other are with embodiment 1.
The preparation method of above-mentioned beverage type okra mild health care wine, production cost is low, production efficiency is high, 1 ton of raw material can produce beverage type okra mild health care wine, the alcoholic strength of approximately 1.5~2 tons and can reach 10.0~12.0%(in concentration of volume percent).
Embodiment 6
A preparation method for beverage type okra mild health care wine, carries out according to the following steps:
1) material choice: select fresh, without going mouldy, without rotting, spend the tender pod of okra of rear 7d, be raw material;
2) pre-treatment: first add 0.05 ‰ ZnCl before okra slurrying 2with 0.05 ‰ CuSO 4process (room temperature 25 ℃ at soak 4hr), then the okra after soaking is added pH value be 8.0 the aqueous solution at 100 ℃ of blanching 5min, pH value employing Na 2cO 3regulate;
3) slurrying: 2 times of ratios in the tender pod weight of okra add water, slurrying, makes the slurries after slurrying thin as far as possible, is beneficial to enzymolysis process;
4) enzymolysis: the okra slurries viscosity after slurrying is high, is unfavorable for fermentation, adopts prozyme to process, and can effectively reduce viscosity, is beneficial to fermentation.Add 0.4%(by percentage to the quality) prozyme, be incubated enzymolysis 24 hours at 38 ℃, described prozyme is comprised of polygalacturonase and proteolytic enzyme;
5) pol adjustment: add sucrose sugar addition (sucrose addition 25%) in the okra slurries after above-mentioned enzymolysis, after making to ferment, alcoholic strength reaches 11.8%(in concentration of volume percent); Add analytical pure sulfurous acid, content of sulfur dioxide is 120mg/L in described okra slurries;
6) zymamsis: adopt active vinify special yeast (the AWRI-R2 yeast of French Lallemand USA Inc.) fermentation, through actication of culture, seeding tank enlarged culturing, by 10.0%(in volume percent) inoculum size inoculation, at 25 ℃, carry out zymamsis, fermentation time 14 days;
7) coarse filtration: adopt four layers of gauze coarse filtration, remove residue in slurries;
8) clarification: adopt diatomite, gelatin, polyethylene to clarify than junket alkane ketone (PVP), then thermal treatment, concentration for the treatment of is that diatomite 0.15%, gelatin 0.03%, polyethylene are than junket alkane ketone (PVP) 0.15%, settling time 24hr.85 ℃ of thermal treatment temps, heat treatment time 8min;
9) filter: diatomite filter filters;
10) allotment: in above-mentioned low fermentation okra wine, interpolation sucrose 2.0%, 0.02% sweet treasured (composite sweetener), honey 10.0%, 0.05% orange flavor+0.05% strawberry flavour are allocated, in quality percentage composition;
11) degerming, filling: adopt hollow-fibre membrane by beverage type okra mild health care wine product obtained above filtration sterilization, then filling;
12) check, packing: product is carried out to physical and chemical index and sanitary index check, and qualified product are packed.
The beverage type okra mild health care wine making carries out quality examination, and result is as follows:
1) Oranoleptic indicator:
2) physical and chemical index:
3) sanitary index:
Project Index
Total number of bacterial colony ≤50
Intestinal bacteria ≤8
4) quality guaranteed period: the quality guaranteed period reaches 18 months to the beverage type okra mild health care wine of producing at normal temperatures.
Embodiment 7
According to the following steps and processing parameter carry out, all the other are with embodiment 1.

Claims (3)

1. a preparation method for okra wine, comprises the following steps:
Pre-treatment: by okra raw material at ZnCl 2be 0.01 ‰~0.1 ‰, CuSO 4be soaking at room temperature 2~4hr in 0.01 ‰~0.15 ‰ solution, then the okra after soaking is added pH value be 7.5~8.0 the aqueous solution at 95~100 ℃ of blanching 3~10min, pH value employing Na 2cO 3blanching processing is carried out in adjusting;
Slurrying;
Enzymolysis: add 0.1%~0.5% prozyme in the slurries after okra slurrying, by percentage to the quality, be incubated enzymolysis 16~24 hours at 25 ℃~40 ℃; Described prozyme is comprised of polygalacturonase and proteolytic enzyme, and mass ratio is 5~8: 1;
Sugar degree regulation: add sucrose, addition is slurries 20%~25%, by percentage to the quality;
Add sulfurous acid, make content of sulfur dioxide is 80~140mg/L in described okra slurries;
Zymamsis: adopt vinify yeast fermentation, inoculum size is 5.0%~10.0%, in volume percent, carries out zymamsis, fermentation time 7~14 days at 25 ℃~35 ℃;
Clarification: in fermented liquid, add diatomite 0.01~0.2%, gelatin 0.01~0.1%, polyethylene than junket alkane ketone 0.01~0.2%, by percentage to the quality, settling time 16~24h; Thermal treatment: carry out in confined conditions 60~90 ℃ of temperature, time 5~30min;
Filter.
2. the preparation method of okra wine as claimed in claim 1, in the preparation method of described okra wine, also comprise adaptation step, described allotment is to add sucrose 1.0~5.0%, sweeting agent 0.01~0.05%, honey 6.0%~10.0%, food flavour 0~0.4%, in quality percentage composition.
3. the preparation method of okra wine as claimed in claim 1 or 2, the preparation method of described okra wine, comprises the steps:
1) material choice: select fresh, without going mouldy, without the tender pod of okra of 5~7d after rotting, spending, be raw material;
2) pre-treatment: first add 0.10 ‰ ZnCl before okra slurrying 2with 0.05 ‰ CuSO 4solution in soak 3 hr at 25 ℃, then the okra after soaking is added pH value be 7.8 the aqueous solution at 98 ℃ of blanching 5min, pH value employing Na 2cO 3regulate;
3) slurrying: 1.5~2 times of ratios in the tender pod weight of okra add water, slurrying, makes the slurries after slurrying thin as far as possible, is beneficial to enzymolysis process;
4) enzymolysis: add 0.5%(by percentage to the quality in the okra slurries after slurrying) prozyme is incubated enzymolysis 24 hours at 38 ℃, and described prozyme is that 8: 1 polygalacturonases and proteolytic enzyme form by mass ratio; Okra slurries viscosity after slurrying is high, is unfavorable for fermentation, adopts prozyme to process, and can effectively reduce viscosity, is beneficial to fermentation;
5) pol adjustment: add sucrose sugar addition in the okra slurries after above-mentioned enzymolysis, addition is slurries 20%~25%, by percentage to the quality; Add analytical pure sulfurous acid, content of sulfur dioxide reaches 120mg/L in described okra slurries;
6) zymamsis: adopt active brewer's dried yeasts fermentation, through actication of culture, seeding tank enlarged culturing, inoculum size is 10.0%, in volume percent, carries out zymamsis at 25 ℃, fermentation time 10 days; What described active brewer's dried yeasts adopted is vinify special yeast;
7) coarse filtration: adopt four layers of gauze coarse filtration, remove residue in slurries;
8) clarification: add diatomite 0.1%, gelatin 0.03% and polyethylene in the fermented liquid of processing four layers of gauze coarse filtration and clarify than junket alkane ketone 0.05%, settling time 24hr; Then thermal treatment, 80 ℃ of thermal treatment temps, time 10min;
9) filter: diatomite filter filters;
10) allotment: in the low fermented wine of okra after clarifying treatment, interpolation sucrose 3.0%, 0.02% sweet treasured, honey 8.0%, orange flavor 0.05%, sweet corn flavor 0.05%, strawberry flavour 0.05% are allocated, in quality percentage composition.
CN201210510761.2A 2012-11-30 2012-11-30 Preparation method of okra wine CN103045429B (en)

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Inventor after: Wang Wu

Inventor after: Zeng Shunde

Inventor after: Zheng Li

Inventor after: Diao Yuan

Inventor before: Li Xiaoying

Inventor before: Zeng Shunde

Inventor before: Yin Xumin

Inventor before: Zhang Chao

Inventor before: Zheng Li

Inventor before: Diao Yuan

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