CN103421639A - Brewing method of miracle fruit fermented wine - Google Patents
Brewing method of miracle fruit fermented wine Download PDFInfo
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- CN103421639A CN103421639A CN201310276787XA CN201310276787A CN103421639A CN 103421639 A CN103421639 A CN 103421639A CN 201310276787X A CN201310276787X A CN 201310276787XA CN 201310276787 A CN201310276787 A CN 201310276787A CN 103421639 A CN103421639 A CN 103421639A
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Abstract
The invention discloses a brewing method of miracle fruit fermented wine, which comprises the steps of raw material selection, cleaning, juicing and enzymolysis, fermenting, clarifying filtration, ageing, sterile filling and the like. The brewing method is simple, the equipment investment cost is low, and the comprehensive utilization rate of the miracle fruit is increased greatly; the miracle fruit fermented wine brewed by the brewing method not only keeps the sweet characteristic of the miracle fruit and has the sweet and mellow flavor of the fruit wine at the same time, is free from chemical additives such as preservatives and pigment artificially, is green and healthy, remains the original nutritional ingredients of the miracle fruit completely, is nutritious and healthy fruit wine, and has a certain effect on the treatment of high blood pressure, hyperlipidemia and arteriosclerosis.
Description
Technical field
The present invention relates to brewageing of a kind of fruit wine, be specifically related to a kind of brewing method of miracle fruit fermented wine.
Background technology
Miracle fruit belongs to that Sapotaceae is mysterious to be belonged to, evergreen shrubs, country of origin in West Africa, Ghana, the Congo's one band, in Indonesian jungle, also be found, introduce China Hainan, Guangdong, Guangxi, Fujian plantation the sixties, be very precious plant.Be 3,6 the best fruiting period of miracle fruit, October, its fruit is about 2 centimetres, 8 millimeters of diameters, skin is thin flesh-coloured, centre only has a large seed.Fruit contains nutritive ingredients such as enriching peculiar glucoprotein, vitamins C, vitamin K1, citric acid, succsinic acid, oxalic acid, often eats effects such as having the hyperglycemia of adjustment, hypertension, hyperlipidemia, gout, uric acid, headache.And fruit juice is applied in the mosquito bite place can anti-inflammation detumescence.
Due to the Fruit of miracle fruit, to catch rear dehydration fast, should not grow its storage, and natural fruits is subject to seasonal effect, directly edible mysterious fruit inconvenience.But the food that how to be made into standing storage becomes the key point that realizes its nutritive value and commercial value.The Chinese invention patent application that the Shen publication number is CN 102127500 A, by after mysterious fruit fragmentation with miracle fruit leaf, honey mixing secondary fermentation, make synsepalum duleificum wine; The defect of this method is: 1. the mouthfeel that can affect fruit wine after the fermentation of miracle fruit leaf, 2. in fermenting process, the crushing juice rate of miracle fruit is low, material composition can not be fully utilized, 3. have residue in the process of filtering and remain in fermented liquid, affect quality guaranteed period, mouthfeel and the perception of fruit wine.
Summary of the invention
For overcoming the defect of prior art, the object of the present invention is to provide a kind of brewing method of miracle fruit fermented wine, improve the utilization ratio of raw material, the nutritive ingredient of miracle fruit is fully used, improve the mouthfeel of synsepalum duleificum wine.
The technical solution adopted in the present invention is as follows for achieving the above object:
A kind of brewing method of miracle fruit fermented wine, it comprises the following steps:
1) raw material is selected, is cleaned: select the miracle fruit of 8～10 maturations, reject insect pest, dehiscent fruit and the fruit of rotting, clean up with tap water;
2) enzymolysis of squeezing the juice: the miracle fruit broken juice that will clean, then add polygalacturonase, stir, enzymolysis;
3) fermentation: the mysterious fruit juice after the enzymolysis of squeezing the juice is regulated to pH value to 3.5～4.0, and with the white sugar sugar addition, sealing, accessed yeast saccharomyces cerevisiae, 10～25 ℃ of bottom fermentations 6～10 days;
4) clarification filtration: add precipitation agent in the miracle fruit fermentating wine after fermentation, stir, standing, after layering, filter;
5) ageing: by the filtrate ageing in the ageing tank of packing into;
6) sterile filling: by the aseptic bottled finished product that obtains of the synsepalum duleificum wine after ageing.
In above-mentioned brewing method, in order to take full advantage of the nutritive value of miracle fruit raw material, the present invention adds polygalacturonase to carry out enzymolysis to the miracle fruit after broken juice before fermentation, and polygalacturonase can destroy the macromolecular substance in raw material in enzymolysis process, improves crushing juice rate; It is very few that the contriver finds to add polygalacturonase through research, go out the juice DeGrain, when add to a certain amount of after, then increase the addition crushing juice rate and no longer improve, therefore, step 2 in the present invention), the comparatively suitable addition of polygalacturonase is fruit weight 0.01%～0.06%.
In order to make the miracle fruit fermented wine can keep mouthfeel and the nutritive value of miracle fruit, the degree of enzymolysis is unsuitable excessive, mainly the degree that temperature during by controlled enzymatic hydrolysis is carried out controlled enzymatic hydrolysis in the present invention, when the temperature of enzymolysis is 10～15 ℃, can effectively improve crushing juice rate and can keep the mouthfeel of product again.
Attenuation degree is also one of factor affected mouthfeel, and the fermented wine that leavening temperature is too high, overlong time can cause finally obtaining does not have the local flavor of miracle fruit, and therefore, for the reasonable degree of controlled fermentation, the present invention is chosen in 10～25 ℃ of bottom fermentations 6～10 days; In addition, the very few effect that does not reach fermentation of the consumption of yeast saccharomyces cerevisiae, consumption too much also can impact the local flavor of product; Therefore, in preferred step 3) of the present invention, the access amount of yeast saccharomyces cerevisiae accounts for 3%～10% of miracle fruit fruit juice weight.
Have a small amount of precipitation during the miracle fruit filtering fermentation liquor and remain in filtrate, in order further to improve the quality of product, must remove the throw out that may exist in filtrate; Therefore in the present invention, the precipitation agent added in preferred step 4) is gelatin or bentonite, and the addition of precipitation agent is that every kg fermentating wine adds 0.2～5.0g.
Mellow aromatic for guaranteeing miracle fruit fruit wine mouthfeel, in step 5), the time of ageing is no less than 3 months.
Fruit wine easily forms tartrate and with tart flavour, for the tart flavour that reduces fruit wine need get off tartrate precipitate in brewing process; Therefore stability and the quality in order to improve miracle fruit fruit wine, in preferred scheme, adding potassium metabisulfite in step 3) of the present invention, and addition adds 0.1～0.2g by every kg miracle fruit fruit juice amount.
Beneficial effect of the present invention is compared to existing technology:
1. the miracle fruit fermented wine of brewageing by method of the present invention, can keep the characteristic of miracle fruit sweetness to have again the glycol local flavor of fruit wine concurrently simultaneously, artificially do not add the chemical additives such as sanitas, pigment, green health, but also intactly retained the original nutritive ingredient of miracle fruit, be a kind of fruit wine of nutrient health, treatment hypertension, hyperlipidemia, arteriosclerosis etc. are had to certain effect;
Miracle fruit fermented wine of the present invention through aseptic bottled after, but standing storage;
3. preparation method of the present invention is simple, and the equipment investment expense is low, has greatly improved the comprehensive utilization ratio of miracle fruit.
Below in conjunction with concrete embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1
Take the miracle fruit of 8～10 maturations, reject insect pest, dehiscent fruit and the fruit of rotting, clean up with tap water, broken juice, then add polygalacturonase by 0.01% of fruit weight, stirs, and at 10～15 ℃, carries out enzymolysis; In mysterious fruit juice after the enzymolysis of squeezing the juice, adding citric acid is regulated pH value to 3.5, with the white sugar sugar addition, to 180g/L, adds the 0.1g potassium metabisulfite by every kg fruit juice amount simultaneously, seals 1h,, access 3% high-quality yeast saccharomyces cerevisiae, 10 ℃ of bottom fermentations 10 days; Synsepalum duleificum wine after fermentation is added to the 0.2g gelatin by every kg wine liquid, stir, filter after standing 5h; By the filtrate ageing tank of packing into, ageing 3 months; The aseptic bottled finished product that obtains of synsepalum duleificum wine after ageing.
The physical and chemical index of product:
Alcohol (%(v/v)): 10
Total reducing sugar (g/L): 2.6
Total acid (g/L, with citrometer): 4.5
Volatile acid (g/L, with acetometer): 0.40
Embodiment 2
Take the miracle fruit of 8～10 maturations, reject insect pest, dehiscent fruit and the fruit of rotting, clean up with tap water, broken juice, then add polygalacturonase by 0.035% of fruit weight, stirs, at 10～15 ℃ of enzymolysis; The acid for adjusting pH value to 3.7 that phosphorates in mysterious fruit juice after the enzymolysis of squeezing the juice added the 0.15g potassium metabisulfite by every kg fruit juice amount with the white sugar sugar addition to 200g/L simultaneously, and sealing 1h, access 6.5% high-quality yeast saccharomyces cerevisiae, 20 ℃ of bottom fermentations 8 days; Synsepalum duleificum wine after fermentation is added to the 2.6g bentonite by every kg wine liquid, stir, filter after standing 7.5h; By the filtrate ageing tank of packing into, ageing 4 months; The aseptic bottled finished product that obtains of synsepalum duleificum wine after ageing.
The physical and chemical index of product:
Alcohol (%(v/v)): 11
Total reducing sugar (g/L): 2.5
Total acid (g/L, with citrometer): 4.8
Volatile acid (g/L, with acetometer): 0.42
Embodiment 3
Take the miracle fruit of selecting 8～10 maturations, reject insect pest, dehiscent fruit and the fruit of rotting, clean up with tap water, broken juice, then add polygalacturonase by 0.06% of fruit weight, stirs, at 10～15 ℃ of enzymolysis; In mysterious fruit juice after the enzymolysis of squeezing the juice, adding citric acid is regulated pH value to 4.0, with the white sugar sugar addition, to 220g/L, adds the 0.2g potassium metabisulfite by every kg fruit juice amount simultaneously, seals 1h,, access 10% high-quality yeast saccharomyces cerevisiae, 25 ℃ of bottom fermentations 6 days; Synsepalum duleificum wine after fermentation is added to the 5.0g gelatin by every kg wine liquid, stir, filter after standing 10h; By the filtrate ageing tank of packing into, ageing 5 months; The aseptic bottled finished product that obtains of synsepalum duleificum wine after ageing.
The physical and chemical index of product:
Alcohol (%(v/v)): 12
Total reducing sugar (g/L): 2.4
Total acid (g/L, with citrometer): 5.0
Volatile acid (g/L, with acetometer): 0.44
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, the variation of any unsubstantiality that those skilled in the art does on basis of the present invention and replacement all belong to the present invention's scope required for protection.
Claims (7)
1. the brewing method of a miracle fruit fermented wine is characterized in that it comprises the following steps:
1) raw material is selected, is cleaned: select the miracle fruit of 8～10 maturations, reject insect pest, dehiscent fruit and the fruit of rotting, clean up with tap water;
2) enzymolysis of squeezing the juice: the miracle fruit broken juice that will clean, then add polygalacturonase, stir, enzymolysis;
3) fermentation: the mysterious fruit juice after the enzymolysis of squeezing the juice is regulated to pH value to 3.5～4.0, and with the white sugar sugar addition, sealing, accessed yeast saccharomyces cerevisiae, 10～25 ℃ of bottom fermentations 6～10 days;
4) clarification filtration: add precipitation agent in the miracle fruit fermentating wine after fermentation, stir, standing, after layering, filter;
5) ageing: by the filtrate ageing in the ageing tank of packing into;
6) sterile filling: by the aseptic bottled finished product that obtains of the synsepalum duleificum wine after ageing.
2. the brewing method of miracle fruit fermented wine according to claim 1, is characterized in that: step 2) in the addition of polygalacturonase be fruit weight 0.01%～0.06%.
3. the brewing method of miracle fruit fermented wine according to claim 2, is characterized in that: step 2) in the temperature of enzymolysis be 10～15 ℃.
4. the brewing method of miracle fruit fermented wine according to claim 1, it is characterized in that: in step 3), the access amount of yeast saccharomyces cerevisiae accounts for 3%～10% of miracle fruit fruit juice weight.
5. the brewing method of miracle fruit fermented wine according to claim 1, it is characterized in that: the precipitation agent added in step 4) is gelatin or bentonite, the addition of precipitation agent is that every kg fermentating wine adds 0.2～5.0g.
6. the brewing method of miracle fruit fermented wine according to claim 4, it is characterized in that: in step 5), the time of ageing is no less than 3 months.
7. according to the brewing method of the described miracle fruit fermented wine of claim 1-6 any one, it is characterized in that: adding potassium metabisulfite in step 3), addition adds 0.1～0.2g by every kg miracle fruit fruit juice amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310276787.XA CN103421639B (en) | 2013-07-03 | 2013-07-03 | Brewing method of miracle fruit fermented wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310276787.XA CN103421639B (en) | 2013-07-03 | 2013-07-03 | Brewing method of miracle fruit fermented wine |
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| CN103421639A true CN103421639A (en) | 2013-12-04 |
| CN103421639B CN103421639B (en) | 2015-04-29 |
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| CN201310276787.XA Expired - Fee Related CN103421639B (en) | 2013-07-03 | 2013-07-03 | Brewing method of miracle fruit fermented wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087500A (en) * | 2014-07-25 | 2014-10-08 | 陈铭 | Method for preparing miracle fruit vinegar |
| CN105331485A (en) * | 2015-11-21 | 2016-02-17 | 安徽联喆玉竹有限公司 | Method for brewing miracle fruit and nardostachys root sparkling wine |
| CN105695216A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Synsepalum dulcificum fruity wine and preparation method thereof |
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| CN1814734A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litch dry-wine and brewing method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
| CN102424793A (en) * | 2012-01-11 | 2012-04-25 | 佛山市顺德区观圣生物技术有限公司 | Miracle fruit juice liquor and preparation method thereof |
| CN102952658A (en) * | 2012-10-15 | 2013-03-06 | 梅普农 | Psidium guajava fruit wine and process for preparing same |
| CN103013756A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing water chestnut peel fruit wine |
-
2013
- 2013-07-03 CN CN201310276787.XA patent/CN103421639B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1814734A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litch dry-wine and brewing method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
| CN102424793A (en) * | 2012-01-11 | 2012-04-25 | 佛山市顺德区观圣生物技术有限公司 | Miracle fruit juice liquor and preparation method thereof |
| CN102952658A (en) * | 2012-10-15 | 2013-03-06 | 梅普农 | Psidium guajava fruit wine and process for preparing same |
| CN103013756A (en) * | 2012-12-19 | 2013-04-03 | 唐楠 | Method for brewing water chestnut peel fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 张陈云等: "冬枣果酒酿造工艺的研究", 《食品与机械》 * |
| 詹耀才等: "岗稔果酒发酵工艺的研究", 《现代食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087500A (en) * | 2014-07-25 | 2014-10-08 | 陈铭 | Method for preparing miracle fruit vinegar |
| CN104087500B (en) * | 2014-07-25 | 2015-10-21 | 陈铭 | A kind of preparation method of mysterious fruit vinegar |
| CN105695216A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Synsepalum dulcificum fruity wine and preparation method thereof |
| CN105331485A (en) * | 2015-11-21 | 2016-02-17 | 安徽联喆玉竹有限公司 | Method for brewing miracle fruit and nardostachys root sparkling wine |
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| Publication number | Publication date |
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| CN103421639B (en) | 2015-04-29 |
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