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

Abstract

The invention discloses a method for making Hericium erinaceus pineapple fruit wine. The steps are as follows: (1) preparing Hericium erinaceus leaching liquid mixture; preparing pineapple pulp puree; (3) combining Hericium erinaceus leaching liquid mixture with pineapple pulp puree Mix to form fermented mash, add potassium metasulfite and pectinase, and then add activated yeast solution; (4) pre-fermentation; (5) remove wine lees after filtering to obtain the original crude wine, post-fermentation; (6) post-fermentation The fermented wine liquid is filtered by membrane separation equipment; (7) Different batches of wine can be blended after fruit wine aging; (8) Filling and sterilization. The invention mixes and ferments Hericium erinaceus and pineapple to develop a novel low-alcohol fermented fruit wine, which retains the nutrients in Hericium erinaceus and pineapple. The fruit wine is fermented with whole berry pulp, which can better retain nutrients.

Description

A kind of preparation method of Hericium erinaceus pineapple fruit wine

technical field

The invention relates to a brewing process of fermented edible fungus fruit wine, which belongs to the technical field of alcoholic beverage processing.

Background technique

At present, low-alcohol fruit wine with health care function has been favored by people in domestic and foreign markets, and the development of high-quality fruit wine varieties is in line with the market consumption trend and the development direction of the wine industry formulated by the country. Most of the raw materials for brewing fruit wine are berries and fruits with high sugar content, such as grapes and mulberries. The invention explores the use of fruit pineapple and edible fungus Hericium erinaceus to brew nutritious compound fruit wine, which has certain novelty.

Pineapple, also known as pineapple, is rich in nutrition. Its ingredients include sugar, protein, fat, vitamin A, B ₁ , B ₂ , C, bromelain, calcium, phosphorus, iron, organic acids, niacin, etc., especially vitamin C content is higher. Pineapple contains bromelain, which can decompose protein, dissolve fibrin and blood clots blocked in tissues, improve local blood circulation, eliminate inflammation and edema; sugar, salt and enzymes contained in pineapple have diuretic effect. Eating is beneficial to patients with nephritis and hypertension; pineapple is sweet and flat in nature and has the functions of invigorating the stomach and eliminating food, nourishing the spleen and stopping diarrhea, clearing the stomach and quenching thirst. The attractive aroma of pineapple comes from the butyl ester in its ingredients, which has the effect of stimulating saliva secretion and promoting appetite.

Hericium erinaceus is one of the four mountain delicacies, and it is a traditional medicine and food. The polysaccharides, polypeptides and fatty substances contained in Hericium erinaceus can inhibit the synthesis of genetic material in cancer cells, thereby preventing and treating digestive tract cancer and other malignant tumors; Hericium erinaceus contains a variety of amino acids and rich polysaccharides, It can help digestion, and its curative effect on gastritis, gastric cancer, esophageal cancer, gastric ulcer, duodenal ulcer and other digestive tract diseases is impressive; Hericium erinaceus has the function of improving the body's immunity and can delay aging. According to traditional Chinese medicine, Hericium erinaceus is flat in nature and sweet in taste. Beneficial to the five viscera, helps digestion; it has the effects of invigorating the stomach, tonifying deficiency, anti-cancer, and nourishing the kidney essence; it is mainly used to treat less food and loose stools, gastric and duodenal ulcers, neurasthenia, esophageal cancer, gastric cancer, dizziness, impotence and other diseases. The elderly and infirm eat Hericium erinaceus, which has the effect of nourishing and strengthening the body.

Nutritious fruit wine is more and more favored by people, and the development of novel edible fungus fruit fermented wine can meet the needs of consumers. At present, Hericium erinaceus wine products are mostly made by soaking Hericium erinaceus in high-alcohol white wine. Pineapple fermented wine has been studied, but the technology and technology are immature. The invention mixes and ferments the rare edible fungus Hericium erinaceus and pineapple to develop a new type of nutritious fruit wine.

Contents of the invention

The object of the present invention is to provide a method for making a novel Hericium erinaceus pineapple fruit wine with rich nutrition, unique taste and strong wine aroma by using pineapple pulp and Hericium erinaceus water soaking liquid as raw materials and fermenting with fruit wine yeast.

Technical scheme of the present invention is: a kind of preparation method of Hericium erinaceus pineapple fruit wine, and its steps are as follows:

(1) Add salt water with a concentration mass fraction of 2-3% to the dried Hericium erinaceus, the amount of salt water added is 8-15 times the mass of Hericium erinaceus, soak for 5-8 hours, drain the water and cut into thin slices, Then add distilled water with 5-8 times the weight of Hericium erinaceus, heat at 90-100°C for 2-3 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture;

(2) Wash the pineapple, peel it, cut it into small pieces, and crush it with a crusher to obtain the pineapple pulp;

(3) Mix Hericium erinaceus extract mixture with pineapple pulp in a ratio of 1:4~6 to form fermented mash, add 50~80mg/L potassium metasulfite and 50~100mg/L pectinase, The enzyme activity of pectinase is 100,000 u/g, adding sucrose to adjust the sugar content to 18-20%, and then adding activated yeast solution, the preparation method of the activated yeast solution: preparing a sucrose solution with a mass concentration of 5-10% , the quality of the sucrose solution is 0.3 to 0.6 times the quality of the dried Hericium erinaceus, adding 0.03 to 0.05% of the weight of the fermented mash with Angelica high-activity fruit wine yeast dry yeast, and cultivating it in a constant temperature incubator at 38 to 40°C for 30 to 60 minutes to obtain activation. of yeast solution;

(4) The fermentation temperature of the pre-fermentation is 20-25°C, and the time is 5-7 days;

(5) Remove the lees after filtering to obtain the original crude wine, put the original crude wine into sterilized wine barrels, fill it as full as possible without leaving any gaps, and carry out post-fermentation, the temperature is controlled at 15-20°C, and the post-fermentation time is 30-30 40 days;

(6) The post-fermented wine liquid is filtered by membrane separation equipment and aged for 4 to 6 months or more;

(7) After the fruit wine is aged, different batches of wine can be blended to make it meet the standard, the alcohol content is 10-12%, and the sugar content is adjusted to 5-6%;

(8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak stopper, and the pasteurization method is used for sterilization, so that the temperature in the center of the bottle reaches 80°C and keeps for 10 minutes.

The beneficial effects of the invention are: the appearance of the product of the invention is clear and transparent, without suspended matter and sediment. Color: light yellow or golden yellow. Taste: Moderately sour. Aroma: It has a good pineapple fruit aroma. Style: Full-bodied, elegant, with a typical pineapple wine style. Hygienic indicators: in line with the national standard GB2758-2005 hygienic standards for fermented wine. The invention mixes and ferments Hericium erinaceus and pineapple to develop a novel low-alcohol fermented fruit wine, which retains the nutrients in Hericium erinaceus and pineapple. The fruit wine is fermented with whole berry pulp, and the fermentation process is divided into three processes: pre-fermentation, post-fermentation and aging, which can better retain nutrients. Hericium erinaceus pineapple fruit wine is rich in nutrition, suitable for most people to drink, and has broad development prospects.

Detailed ways

Example 1

A kind of preparation method of Hericium erinaceus pineapple fruit wine, its steps are as follows:

(1) Select dry Hericium erinaceus with good quality, add salt water with a concentration mass fraction of 2% to the dried Hericium erinaceus, the amount of salt water added is 8 times the mass of Hericium erinaceus, soak for 5 hours, drain the water and cut into thin slices, then add distilled water 5 times the weight of Hericium erinaceus, heat at 90°C for 2 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture;

(2) The pineapple used for brewing requires high maturity, suitable acidity, high juice yield, strong fragrance, and no mildew. It is advisable to clean the pineapple, peel it, cut it into small pieces, and crush it with a crusher to obtain the pineapple pulp. ;

(3) Mix Hericium erinaceus extract mixture with pineapple pulp in a ratio of 1:4 to form fermented mash, add 50mg/L potassium metasulfite and 50mg/L pectinase (enzyme activity: 100,000 u /g), add sucrose to adjust the sugar content to be 18%%, then add activated yeast solution, the preparation method of the activated yeast solution: prepare a sucrose solution with a mass concentration of 5%%, the quality of the sucrose solution is the quality of dry Hericium erinaceus 0.3 to 0.6 times of the fermented mash weight, add 0.03% Angelica high-activity fruit wine yeast dry yeast, and incubate in a constant temperature incubator at 38°C for 30 minutes to obtain an activated yeast solution;

(4) The fermentation temperature of the pre-fermentation is 20°C for 5 days;

(5) Remove the lees after filtering to obtain the original crude wine, put the original crude wine into sterilized wine barrels, fill it as full as possible without leaving any gaps, and carry out post-fermentation, the temperature is controlled at 15°C, and the post-fermentation time is 30 days;

(6) The wine liquid after post-fermentation is filtered by membrane separation equipment and aged for more than 4 months;

(7) After the fruit wine is aged, different batches of wine can be blended to make it meet the standard, the alcohol content is 10%, and the sugar content is adjusted to 5%;

(8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak cork, and pasteurized by pasteurization, so that the temperature in the center of the bottle reaches 80°C and keeps for 10 minutes.

Example 2

A kind of preparation method of Hericium erinaceus pineapple fruit wine, its steps are as follows:

(1) Select dry Hericium erinaceus with good quality, add salt water with a concentration mass fraction of 3% to the dried Hericium erinaceus, the amount of salt water added is 15 times the mass of Hericium erinaceus, soak for 8 hours, drain the water and cut into thin slices, then add distilled water with 8 times the mass of Hericium erinaceus, heat at 100°C for 3 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture;

(2) The pineapple used for brewing requires high maturity, suitable acidity, high juice yield, strong fragrance, and no mildew. It is advisable to clean the pineapple, peel it, cut it into small pieces, and crush it with a crusher to obtain the pineapple pulp. ;

(3) Mix Hericium erinaceus extract mixture with pineapple pulp at a ratio of 1:6 to form fermented mash, add 80mg/L potassium metasulfite and 100mg/L pectinase (enzyme activity: 100,000u /g), add sucrose to adjust the sugar content to 20%, then add activated yeast solution, the preparation method of the activated yeast solution: prepare a sucrose solution with a mass concentration of 10%, and the quality of the sucrose solution is 0.6% of the dry Hericium erinaceus quality. times, add 0.05% of the weight of the fermented mash with Angelica's high-activity fruit wine yeast dry yeast, and cultivate it in a constant temperature incubator at 40°C for 60 minutes to obtain an activated yeast solution;

(4) The fermentation temperature of the pre-fermentation is 25°C for 7 days;

(5) Remove the lees after filtration to obtain the original crude wine, put the original crude wine into sterilized wine barrels, fill it as full as possible without leaving any gaps, and carry out post-fermentation, the temperature is controlled at 20°C, and the post-fermentation time is 40 days;

(6) The wine liquid after post-fermentation is filtered by membrane separation equipment and aged for more than 6 months;

(7) After the fruit wine is aged, different batches of wine can be blended to make it meet the standard, the alcohol content is 12%, and the sugar content is adjusted to 6%;

(8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak cork, and pasteurized by pasteurization, so that the temperature in the center of the bottle reaches 80°C and keeps for 10 minutes.

Example 3

A kind of preparation method of Hericium erinaceus pineapple fruit wine, its steps are as follows:

(1) Select dry Hericium erinaceus with good quality, add salt water with a concentration mass fraction of 3% to the dried Hericium erinaceus, the amount of salt water added is 10 times the mass of Hericium erinaceus, soak for 6 hours, drain the water and cut Form into thin slices, then add distilled water with 6 times the mass of Hericium erinaceus, heat at 95°C for 2.5 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture;

(2) The pineapple used for brewing requires high maturity, suitable acidity, high juice yield, strong fragrance, and no mildew. It is advisable to clean the pineapple, peel it, cut it into small pieces, and crush it with a crusher to obtain the pineapple pulp. ;

(3) Mix Hericium erinaceus extract mixture with pineapple pulp at a ratio of 1:5 to form a fermented mash, add 60mg/L potassium metasulfite and 80mg/L pectinase (enzyme activity: 100,000 u /g), add sucrose to adjust the sugar content to 20%, then add activated yeast solution, the preparation method of the activated yeast solution: prepare a sucrose solution with a mass concentration of 8%, and the quality of the sucrose solution is 0.5% of the dry Hericium erinaceus quality times, add 0.04% of the weight of the fermented mash with Angelica high-activity fruit wine yeast dry yeast, and cultivate it in a constant temperature incubator at 39°C for 50 minutes to obtain an activated yeast solution;

(4) The fermentation temperature of the pre-fermentation is 22°C for 6 days;

(5) Remove the lees after filtering to obtain the original crude wine, put the original crude wine into sterilized wine barrels, fill it as full as possible without leaving any gaps, and carry out post-fermentation, the temperature is controlled at 18°C, and the post-fermentation time is 35 days;

(6) The wine liquid after post-fermentation is filtered by membrane separation equipment and aged for more than 5 months;

(7) After the fruit wine is aged, different batches of wine can be blended to make it meet the standard, the alcohol content is 12%, and the sugar content is adjusted to 6%;

(8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak cork, and pasteurized by pasteurization, so that the temperature in the center of the bottle reaches 80°C and keeps for 10 minutes.

Example 4

A kind of preparation method of Hericium erinaceus pineapple fruit wine, its steps are as follows:

(1) Select dry Hericium erinaceus with good quality, add salt water with a concentration mass fraction of 2-3% to the dried Hericium erinaceus, the amount of salt water added is 8-15 times the mass of Hericium erinaceus, soak for 5-8 hours Drain the water and cut into thin slices, then add distilled water with 5-8 times the weight of Hericium erinaceus, heat at 90-100°C for 2-3 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture;

(2) The pineapple used for brewing requires high maturity, suitable acidity, high juice yield, strong fragrance, and no mildew. It is advisable to clean the pineapple, peel it, cut it into small pieces, and crush it with a crusher to obtain the pineapple pulp. ;

(3) Mix Hericium erinaceus extract mixture with pineapple pulp in a ratio of 1:4~6 to form fermented mash, add 50~80mg/L potassium metasulfite and 50~100mg/L pectinase ( Enzyme activity: 100,000 u/g), add sucrose to adjust the sugar content to 18-20%, and then add activated yeast solution, the preparation method of the activated yeast solution: prepare a sucrose solution with a mass concentration of 5-10%, sucrose solution The quality of the dry Hericium erinaceus is 0.3 to 0.6 times that of the dry Hericium erinaceus. Add 0.03 to 0.05% of the weight of the fermented mash with Angelica's high-activity fruit wine yeast dry yeast, and cultivate it in a constant temperature incubator at 38 to 40°C for 30 to 60 minutes to obtain an activated yeast solution. ;

(4) The fermentation temperature of the pre-fermentation is 20-25°C, and the time is 5-7 days;

(5) Remove the lees after filtering to obtain the original crude wine, put the original crude wine into the sterilized wine barrel, fill it as full as possible without leaving any gaps, and carry out post-fermentation, the temperature is controlled at 15-20°C, and the post-fermentation time is 30-20°C 40 days;

(6) The post-fermented wine liquid is filtered by membrane separation equipment and aged for 4 to 6 months or more;

(7) After the fruit wine is aged, different batches of wine can be blended to make it meet the standard, the alcohol content is 10-12%, and the sugar content is adjusted to 5-6%;

(8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak cork, and pasteurized by pasteurization, so that the temperature in the center of the bottle reaches 80°C and keeps for 10 minutes.

Claims (1)

1. a kind of preparation method of Hericium erinaceus pineapple fruit wine is characterized in that, its steps are as follows: (1) Add salt water with a concentration mass fraction of 2-3% to the dried Hericium erinaceus, the amount of salt water added is 8-15 times the mass of Hericium erinaceus, soak for 5-8 hours, drain the water and cut into thin slices, Then add distilled water with 5-8 times the weight of Hericium erinaceus, heat at 90-100°C for 2-3 hours, and cool to 30°C to obtain Hericium erinaceus extract mixture; (2) Wash the pineapple, peel it, cut it into pieces, and crush it with a crusher to obtain the pineapple pulp puree; (3) Mix Hericium erinaceus extract mixture with pineapple pulp in a ratio of 1:4~6 to form fermented mash, add 50~80mg/L potassium metasulfite and 50~100mg/L pectinase, The enzyme activity of pectinase is 100,000 u/g, add sucrose, adjust the sugar content to 18-20%, then add activated yeast solution, the preparation method of the activated yeast solution: prepare sucrose with a mass concentration of 5-10% Solution, the quality of sucrose solution is 0.3～0.6 times of dry Hericium erinaceus quality, add Angelica high activity fruit wine yeast dry yeast of 0.03～0.05% of fermentation mash weight, cultivate in 38～40 ℃ constant temperature incubator for 30～60min, obtain Activated yeast solution; (4) The fermentation temperature of the pre-fermentation is 20-25°C, and the time is 5-7 days; (5) Remove the lees after filtering to obtain the original crude wine, put the original crude wine into sterilized wine barrels, and carry out post-fermentation at a temperature of 15-20°C, and the post-fermentation time is 30-40 days; (6) After post-fermentation, the wine liquid is filtered by membrane separation equipment and aged for 4 to 6 months; (7) After the fruit wine is aged, different batches of wine are blended, the alcohol content is 10-12%, and the sugar content is adjusted to 5-6%; (8) Filling and sterilizing, the wine is bottled in glass, sealed with an oak stopper, and pasteurized by pasteurization, so that the temperature in the center of the bottle is 80°C and kept for 10 minutes.