CN103103048A

CN103103048A - Mulberry fermented fruit wine and process thereof

Info

Publication number: CN103103048A
Application number: CN2011103553099A
Authority: CN
Inventors: 陈彦; 陈维; 林晓艳; 阴明刚
Original assignee: Southwest University of Science and Technology
Current assignee: Southwest University of Science and Technology
Priority date: 2011-11-11
Filing date: 2011-11-11
Publication date: 2013-05-15
Anticipated expiration: 2031-11-11
Also published as: CN103103048B

Abstract

The invention relates to a mulberry fermented fruit wine and a process thereof. Raw materials containing mulberry are subjected to washing, beating, blending, inoculation, low temperature ethanol fermentation, liquid slag separation and post-fermentation, clarification, product blending, filling, and sealing by adding plug to prepare the mulberry fermented wine. The process provided by the invention does not have problems of residual additives and nutrient destruction caused by enzyme killing and sterilization treatment, such as sulfur dioxide addition and heating. The mulberry fermented fruit wine prepared by the invention contains nutrients comprising mulberry source anthocyanin, resveratrol, minerals, vitamins, non-anthocyanidin polyphenols, organic acids, amino acids and trace element selenium, and has natural fruit aroma and good product stability.

Description

Mulberry fruit fermentation fruit wine and technique

Technical field

Invention relates to mulberry fruit fermentation fruit wine and technique.

Background technology

China has long cultivation mulberry historical with mulberry, and the king of black fruit---Mulberry fruit claims again " holy fruit among the people ", is described as the best health fruit of " 21st century ".The mulberry fruit of the far super grape of nutrient health-care function produces the shortage that develops rapidly with its intensive processing product and day by day manifests.Carry out mulberry fruit wine processing, both be conducive to safeguard the agriculture, rural areas and farmers interests, can satisfy again the diversified demand of consumption market.At present, fruit wine is mainly two kinds of typical processs of infusion and fermentation, wherein, because zymotechnique is applied mechanically grape wine craft more, therefore there are the following problems: the one, have and add the residual of sulfurous gas and to the destruction problem of Mulberry fruit characteristic active function material; That its fruit wine stability dependency is unfavorable in high amount of alcohol and High Temperature Sterilization etc. the Technology that HUMAN HEALTH and nutritive substance fully keep on the other hand.

Summary of the invention

Goal of the invention is in conjunction with the fruit wine kind and produces reality, provides to contain the nutraceutical mulberry fruit fermentation fruit wine of multiple mulberry fruit and technique.

The purpose of invention realizes as follows:

Adopt mulberry fruit fresh fruit etc., through sorting, cleaning, slurrying (going stalk to remove seed), allocate, add bacterium fermentation, solid-liquid separation, secondary fermentation, allotment, sterile filling, the sealing of jumping a queue etc. makes.

The fruit sorting

Select anosis worm, go rotten, fully ripe mulberry fruit fresh fruit.

Clean

Clean to remove really with flowing water and show earth, dust and adhere to a large amount of microorganisms.

Slurrying

Adopt single track or two pass hollander to process the mulberry fruit fresh fruit, a step removes carpopodium, seed and obtains juice.

Allotment

Suitably with sucrose, citric acid or water etc., make the sugary approximately 200-250g/L of juice liquid according to the sugar of sorosis juice and acid content, acid content is 4-8g/L approximately.

Primary Fermentation

2-5 ‰ by allotment juice amount adds special fixation yeast or 5-10 ‰ fermentation seed liquid, at the about 10d-15d of 15 ℃-25 ℃ fermentations, finishes after lower than 4g/L to residual sugar.

Separate

The Primary Fermentation solidliquid mixture is removed pomace and a large amount of yeast through modes such as filter or continuously centrifugeds.

Secondary fermentation

The separate fermentation liquid that obtains is filled to approximately 9 the one-tenths 8 airtight 10-20 of being placed in of container ℃ of full environment stores after-ripening, clarified approximately 1 year to 2 years, switch container every half a year once, discard precipitation slag.

Allotment

Through the wine liquid of after-ripening, clarification with smart filtering bacterium and suitably allotment (with different batches wine liquid or fermentation residue liquor with softening water and a small amount of edible alkali etc. carry out amount of alcohol, (amount of alcohol is at 8-11% (v/v) for acidity control, Titrable acid is at 4-8g/L (in tartrate), total reducing sugar＜4g/L), allotment and be dry type mulberry fruit fermentation fruit wine can liquid through secondary filter.

Can

Adopt glass bottle packaging vessel, carry out the fermentation fruit wine quantitative filling with aseptic filling technology.

The sealing of jumping a queue

The glass bottle of completing the can of wine liquid is pressed into aseptic wine plug, adds Capsule and pyrocondensation.

Check

The index such as health, physics and chemistry meets relevant criterion (GB2758-1981 fermented wine hygienic standard, GB15037-2006 grape wine, QB/T 2027-1994 Yangtao wine).

Claims

1. mulberry fruit fermentation fruit wine is characterized in that: contain the nutritive substances such as mulberry fruit source anthocyanidin, trans-resveratrol, mineral substance, VITAMIN, non-anthocyanidin polyphenol, organic acid, amino acid, trace element-selenium, without adding sulfur dioxide residue.

2. the fermentation preparation technology of mulberry fruit fermentation fruit wine is characterized in that: take mulberry fruit fresh fruit etc. as raw material, process operation without adding go out enzyme processing etc. of sulfurous gas and heating, adopt cold ethanol fermentation etc.

The fermentation before and after and can before and after all without pasteurize thermal treatment.

4. do not use sulfur-containing additive.

5. without destroying Kiwifruit thiol proteinase art breading.

6. the amount of alcohol of fruit wine regulates and controls with interpolation sucrose adjusting fermentation juice fermenting alcohol inversion quantity and two kinds of approach of fermentation solid slag distillation and concentration ethanol adjusting can liquid.

The acid amount of fruit wine adopt in the edible alkali in purified water interpolation, low temperature fermentation and later stage before fermentation and etc. one or more mode cooperations etc. of mode control.

8. utilize thiol proteinase intrinsic in gooseberry and carry out the fruit wine clarification in conjunction with secondary fermentation etc.

9. can obtain the fermentation fruit wines such as dry type, semi-sweet and sweet type etc. by controls such as primary fermentations.