CN103103048B

CN103103048B - Mulberry fermented fruit wine and process thereof

Info

Publication number: CN103103048B
Application number: CN201110355309.9A
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: 2015-03-11
Anticipated expiration: 2031-11-11
Also published as: CN103103048A

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

There is long cultivation mulberry mulberry history in China, the king of black fruit---Mulberry fruit, also known as " 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 to develop rapidly and day by day manifests with the shortage of its intensive processing product.Carry out mulberry fruit wine processing, be both conducive to safeguarding agriculture, rural areas and farmers interests, the diversified demand of consumption market can be met again.At present, fruit wine is mainly brewed with fermentation two kinds of typical processs, and wherein, because zymotechnique applies mechanically grape wine craft more, therefore there are the following problems: one is have to add the residual of sulfurous gas and the destruction problem to Mulberry fruit characteristic active function material thereof; Then 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 retain on the other hand.

Summary of the invention

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

The object 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, sealing etc. of jumping a queue obtains.

Fruit sorting

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

Cleaning

Remove fruit with flowing water cleaning show earth, dust and adhere to a large amount of microorganism.

Slurrying

Adopt single track or two pass hollander process mulberry fruit fresh fruit, a step removes carpopodium, seed obtain juice.

Allotment

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

Primary Fermentation

Add special fixation yeast or 5-10 ‰ fermentation seed liquid by the 2-5 ‰ of allotment juice amount, at 15 DEG C-25 DEG C about 10d-15d that ferment, terminate lower than after 4g/L to residual sugar.

Be separated

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 of acquisition is filled to about 9 one-tenth 8 full container closure and is placed in 10-20 DEG C of ambient storage after-ripening, clarification about 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 be the filling liquid of dry type mulberry fruit fermentation fruit wine through secondary filter.

Filling

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

To jump a queue sealing

Be pressed into aseptic wine plug to completing the filling glass bottle of wine liquid, add Capsule and pyrocondensation.

Inspection

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. a complete processing for mulberry fruit fermentation fruit wine, is characterized in that: adopt mulberry fruit fresh fruit raw material, through sorting, cleaning, slurrying, allocate, add bacterium fermentation, solid-liquid separation, secondary fermentation, allotment, sterile filling, sealing of jumping a queue obtains, its method is:

1) sorting: select anosis worm, go rotten, fully ripe mulberry fruit fresh fruit;

2) clean: remove fruit with flowing water cleaning and show earth, dust and adhere to a large amount of microorganism;

3) slurrying: adopt single track or two pass hollander process mulberry fruit fresh fruit, a step removes stalk, seed obtain juice;

4) allocate: according to the sugar amount of sorosis juice with acid content suitably with sucrose, citric acid or water, make the sugar amount of juice liquid at 200-250g/L, acid is measured at 4-8g/L;

5) Primary Fermentation: add fixed yeast or 5-10 ‰ fermentation seed liquid by the 2-5 ‰ of allotment juice amount, at 15 DEG C-25 DEG C fermentation 10d-15d, terminates to residual sugar lower than after 4g/L;

6) be separated: Primary Fermentation solidliquid mixture is removed pomace and a large amount of yeast through filter or continuously centrifuged mode;

7) secondary fermentation: the separate fermentation liquid of acquisition is filled to 9 one-tenth 8 full encloses containers and is placed in 10-20 DEG C of ambient storage after-ripening, clarification 1 year to 2 years, middle every half a year switches container once, discards precipitation slag;

8) allocate: through the wine liquid of after-ripening, clarification with smart filtering bacterium and suitably allocate, describedly be allocated as the control namely carrying out amount of alcohol, acidity and total reducing sugar with different batches wine liquid, fermentation residue liquor, softening water and a small amount of edible alkali, wherein amount of alcohol controls at 8-11% (v/v), control at 4-8g/L in the Titrable acid of tartrate, total reducing sugar control <4g/L, allotment be the filling liquid of dry type mulberry fruit fermentation fruit wine through secondary filter;

9) filling: to adopt glass bottle packaging vessel, carry out fruit wine quantitative filling with aseptic filling technology;

10) to jump a queue sealing: be pressed into aseptic wine plug to completing the filling glass bottle of wine liquid, add Capsule and pyrocondensation;

11) check: health, physical and chemical index meet GB2758-1981 fermented wine hygienic standard, GB15037-2006 grape wine, QB/T 2027-1994 Yangtao wine.