CN103184121B - Production process for hericium erinaceus-pineapple fruit wine - Google Patents

Production process for hericium erinaceus-pineapple fruit wine Download PDF

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CN103184121B
CN103184121B CN201110450520.9A CN201110450520A CN103184121B CN 103184121 B CN103184121 B CN 103184121B CN 201110450520 A CN201110450520 A CN 201110450520A CN 103184121 B CN103184121 B CN 103184121B
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wine
hericium erinaceus
pers
bull
pineapple
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CN103184121A (en
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张柯
张浩玉
王祖华
张拦
杨永峰
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Luoyang Institute of Science and Technology
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Luoyang Institute of Science and Technology
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Abstract

The invention discloses a production process for hericium erinaceus-pineapple fruit wine. The production process comprises the following steps of (1) preparing a hericium erinaceus lixivium mixture; (2) preparing a pineapple fruit meat puree; (3) mixing the hericium erinaceus lixivium mixture with the pineapple fruit meat puree to form a fermented mash, adding potassium metbisulphite and a pectinase and then adding an activated yeast solution; (4) pre-fermenting; (5) filtering, removing wine residues to obtain original crude wine, and post-fermenting; (6) filtering the post-fermented wine liquid with a membrane separation apparatus; (7) ageing the fruit wine and blending wines obtained in different batches; and (8) loading and sterilizing. A novel fermented fruit wine with low alcoholic content is developed by mixedly fermenting the hericium erinaceus and the pineapple, so that nutrition ingredients of the hericium erinaceus and the pineapple are retained. Whole fruit fermentation is adopted by the fermentation of the fruit wine, so that the nutrition ingredients can be better retained.

Description

A kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine
Technical field
The brewing process that the present invention relates to a kind of edible mushrooms fruit wine that ferments, belongs to inebriant processing technique field.
Background technology
At present, the low-alcoholic fruit wine with nourishing function at home and abroad market has been subject to people's favor, develops high-quality fruit wine kind and meets the wine industrial development direction that market comsupton trend and country formulate.The raw material of making fruit wine is selected mostly containing the higher berry fruit of sugar, as grape, mulberries etc.The present invention explores with fruit pineapple and the nutritious compound fruit wine of edible fungus hericium brew, has certain novelty.
Pineapple, has another name called pineapple, nutritious, and its composition comprises carbohydrate, protein, fat, vitamin A, B 1, B 2, C, bromeline and calcium, phosphorus, iron, organic acid, nicotinic acid etc., especially higher with Vitamin C content.In pineapple, contain bromeline, its energy decomposing protein, dissolves the scleroproein and the blood clot that block in tissue, improves local blood circulation, diminishes inflammation and oedema; In pineapple, sugary, the salt of institute and enzyme have diuretic properties, and suitably edible to ephritis, patients with hypertension is useful; Pineapple nature and flavor are sweet flat, have the functions such as stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach quench one's thirst.The tempting fragrance of pineapple is from the acid butyl ester in its composition, has exciting salivary secretion and appetitive effect.
Hericium erinaceus (Bull. Ex Fr.) Pers. is one of four large mountains delicacy, is traditional medicine-food two-purpose good merchantable brand.The polysaccharide body that Hericium erinaceus (Bull. Ex Fr.) Pers. contains, polypeptide class and fatty substance, in energy anticancer, genetic material is synthetic, thus prevention and treatment alimentary tract cancer and other malignant tumours; In Hericium erinaceus (Bull. Ex Fr.) Pers., contain multiple amino acids and abundant polysaccharide body, can be aid digestion, the curative effect of the digestive tract diseases such as gastritis, cancer of the stomach, esophagus cancer, stomach ulcer, duodenal ulcer is attracted people's attention; Hericium erinaceus (Bull. Ex Fr.) Pers. has the function that improves body immunity, delaying sanility.The traditional Chinese medical science thinks, Hericium erinaceus (Bull. Ex Fr.) Pers. property is flat, taste is sweet.Profit the five internal organs are aid digestion; There is stomach invigorating, qi-restoratives, anticancer, the effect of kidney-nourishing essence; Cure mainly the illnesss such as anorexia and loose stool, gastric and duodenal ulcer, neurasthenia, esophagus cancer, cancer of the stomach, dizzy, impotence, elderly and infirm eats Hericium erinaceus (Bull. Ex Fr.) Pers., has the effect of nourishing and fit keeping function.
Nutritious fruit wine is more and more subject to people's favor, and developing novel edible mushrooms fruit fermented wine can satisfy the demands of consumers.At present Hericium erinaceus (Bull. Ex Fr.) Pers. wine product is immersed in high alcohol content white wine and soaks and make mainly with Hericium erinaceus (Bull. Ex Fr.) Pers., the existing research of pineapple fermented wine, but technique, technology are immature.The present invention, rare edible fungus hericium and pineapple mixed fermentation, develops a kind of novel nutrient fruit wine.
Summary of the invention
The object of the invention is, take pineapple pulp and Hericium erinaceus (Bull. Ex Fr.) Pers. water soaking liquid is raw material, utilizes fruit wine yeast to ferment, and the making method of the novel Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine that a kind of nutritious, special taste, aroma are strong is provided.
Technical scheme of the present invention is: a kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, and its step is as follows:
(1) in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2～3% salt solution, the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 5～8 hours, after draining away the water, thinly slice, the distilled water that adds again 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 90～100 ℃, heat 2～3 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) by peeling after pineapple cleaning, be cut into small pieces, with crusher, carry out fragmentation, obtain pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:4～6 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase of 50～100mg/L, the enzyme activity of polygalacturonase is 100,000 u/g, adding sucrose sugar addition is 18～20%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 5～10%, the quality of sucrose solution is 0.3～0.6 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03～0.05%, in 38～40 ℃ of constant incubators, cultivate 30～60min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, fills and does not interspace as far as possible, carries out secondary fermentation, and temperature is controlled 15～20 ℃, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4～6 months;
(7) after fruit wine ageing, the wine of different batches can be blent, make its conformance with standard, wine degree is 10～12%, and sugar addition is 5～6%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.
The invention has the beneficial effects as follows: product appearance of the present invention is limpid transparent no suspended substance and throw out.Color: be faint yellow or golden yellow.Flavour: tart flavour is moderate.Fragrance: have good pineapple fruit aroma.Style: wine body is plentiful, quiet and tastefully laid out, has the style of typical pineapple wine.Sanitary index: meet standard GB/T 2758-2005 fermented wine hygienic standard.The present invention, Hericium erinaceus (Bull. Ex Fr.) Pers. and pineapple mixed fermentation, develops a kind of fermentation fruit wine of novel low-alcoholic, has retained nutritive ingredient in Hericium erinaceus (Bull. Ex Fr.) Pers. and pineapple.This wine fermentation adopts full pulp pulp fermentation, and fermenting process is divided into primary fermentation, secondary fermentation and three processes of ageing, can better retain nutritive substance.Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine is nutritious, and most of crowds are suitable drinking all, and DEVELOPMENT PROSPECT is wide.
Embodiment
Embodiment 1
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) select colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2% salt solution, the add-on of salt solution is 8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 5 hours, after draining away the water, thinly slice, then add the distilled water of 5 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 90 ℃, heat 2 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing use requires ripening degree high, and acidity is suitable, and crushing juice rate is high, and aromatic flavour is advisable without going rotten, and after pineapple is cleaned, peels, and is cut into small pieces, and with crusher, carries out fragmentation, obtains pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:4 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 50mg/L and the polygalacturonase of 50mg/L (enzyme activity: 100,000 u/g), adding sucrose sugar addition is 18%%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 5%%, the quality of sucrose solution is 0.3～0.6 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03%, in 38 ℃ of constant incubators, cultivate 30min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 20 ℃, 5 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, fills and does not interspace as far as possible, carries out secondary fermentation, and temperature is controlled 15 ℃, and the secondary fermentation time is 30 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4 months;
(7) after fruit wine ageing, the wine of different batches can be blent, make its conformance with standard, wine degree is 10%, and sugar addition is 5%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.
Embodiment 2
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) select colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 3% salt solution, the add-on of salt solution is 15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 8 hours, after draining away the water, thinly slice, then add the distilled water of 8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 100 ℃, heat 3 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing use requires ripening degree high, and acidity is suitable, and crushing juice rate is high, and aromatic flavour is advisable without going rotten, and after pineapple is cleaned, peels, and is cut into small pieces, and with crusher, carries out fragmentation, obtains pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:6 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 80mg/L and the polygalacturonase of 100mg/L (enzyme activity: 100,000 u/g), adding sucrose sugar addition is 20%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 10%, the quality of sucrose solution is 0.6 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.05%, in 40 ℃ of constant incubators, cultivate 60min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 25 ℃, 7 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, fills and does not interspace as far as possible, carries out secondary fermentation, and temperature is controlled 20 ℃, and the secondary fermentation time is 40 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 6 months;
(7) after fruit wine ageing, the wine of different batches can be blent, make its conformance with standard, wine degree is 12%, and sugar addition is 6%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.
Embodiment 3
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) select colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 3% salt solution, the add-on of salt solution is 10 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 6 hours, after draining away the water, thinly slice, then add the distilled water of 6 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 95 ℃, heat 2.5 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing use requires ripening degree high, and acidity is suitable, and crushing juice rate is high, and aromatic flavour is advisable without going rotten, and after pineapple is cleaned, peels, and is cut into small pieces, and with crusher, carries out fragmentation, obtains pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:5 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 60mg/L and the polygalacturonase of 80mg/L (enzyme activity: 100,000 u/g), adding sucrose sugar addition is 20%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 8%, the quality of sucrose solution is 0.5 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.04%, in 39 ℃ of constant incubators, cultivate 50min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 22 ℃, 6 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, fills and does not interspace as far as possible, carries out secondary fermentation, and temperature is controlled 18 ℃, and the secondary fermentation time is 35 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 5 months;
(7) after fruit wine ageing, the wine of different batches can be blent, make its conformance with standard, wine degree is 12%, and sugar addition is 6%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.
Embodiment 4
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) select colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2～3% salt solution, the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 5～8 hours, after draining away the water, thinly slice, then add the distilled water of 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 90～100 ℃, heat 2～3 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing use requires ripening degree high, and acidity is suitable, and crushing juice rate is high, and aromatic flavour is advisable without going rotten, and after pineapple is cleaned, peels, and is cut into small pieces, and with crusher, carries out fragmentation, obtains pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:4～6 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase of 50～100mg/L (enzyme activity: 100,000 u/g), adding sucrose sugar addition is 18～20%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 5～10%, the quality of sucrose solution is 0.3～0.6 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03～0.05%, in 38～40 ℃ of constant incubators, cultivate 30～60min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, fills and does not interspace as far as possible, carries out secondary fermentation, and temperature is controlled 15～20 ℃, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4～6 months;
(7) after fruit wine ageing, the wine of different batches can be blent, make its conformance with standard, wine degree is 10～12%, and sugar addition is 5～6%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.

Claims (1)

1. a making method for Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, is characterized in that, its step is as follows:
(1) in dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2～3% salt solution, the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soak 5～8 hours, after draining away the water, thinly slice, the distilled water that adds again 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, under the condition of 90～100 ℃, heat 2～3 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) will after pineapple cleaning, peel, stripping and slicing, carries out fragmentation with crusher, obtains pineapple flesh puree;
(3) Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture is mixed with the ratio of 1:4～6 with pineapple flesh puree, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase of 50～100mg/L, the enzyme activity of polygalacturonase is 100,000 u/g, add sucrose, sugar addition is 18～20%, then the yeast soln that adds activation, the yeast soln preparation method of described activation: the sucrose solution that preparation mass concentration is 5～10%, the quality of sucrose solution is 0.3～0.6 times of dry Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03～0.05%, in 38～40 ℃ of constant incubators, cultivate 30～60min, obtain the yeast soln of activation,
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) after filtration, remove schlempe, obtain former thick wine, former thick wine is put into sterilized fat, carries out secondary fermentation, and temperature is 15～20 ℃, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after secondary fermentation filters with membrane separation plant, carries out ageing, 4～6 months ageing time;
(7) after fruit wine ageing, the wine of different batches is blent, wine degree is 10～12%, and sugar addition is 5～6%;
(8) filling and sterilizing, adopts glass bottle wine, oak plug sealing, and sterilizing adopts pasteurization, and making bottle core temperature is 80 ℃, keeps 10 minutes.
CN201110450520.9A 2011-12-29 2011-12-29 Production process for hericium erinaceus-pineapple fruit wine Expired - Fee Related CN103184121B (en)

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CN103351981A (en) * 2013-07-31 2013-10-16 周冠旻 Method for preparing pineapple wine
CN106032502A (en) * 2015-03-17 2016-10-19 于汇 Hericium erinaceus-hawthorn wine
CN105112248A (en) * 2015-09-07 2015-12-02 马鞍山菌菌食品科技有限公司 Heat-clearing appetizing pineapple wine
CN111248369A (en) * 2020-01-22 2020-06-09 北京千菌方菌物科学研究院 Preparation method of hericium erinaceus beverage
CN111411031A (en) * 2020-03-31 2020-07-14 广西大学 Fermentation process of hericium erinaceus-pumpkin health wine
CN116333841A (en) * 2023-03-06 2023-06-27 东北农业大学 Cactus fruit hericium erinaceus wine and preparation method thereof

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