CN103484294A - Hibiscus esculentus brewed wine and brewing method thereof - Google Patents
Hibiscus esculentus brewed wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses a hibiscus esculentus brewed wine and a brewing method thereof, and relates to a wine preparation technology. The method mainly comprises the following steps: 1) picking and cleaning; 2) homogenizing; 3) performing enzymolysis; 4) sugaring; 5) compounding juice; 6) homogenizing and deaerating; 7) sterilizing; 8) inoculating and fermenting; 9) filtering, removing impurities and sterilizing; and the like. The brewed wine is prepared by respectively homogenizing hibiscus esculentus flowers and hibiscus esculentus fruits and then mixing and fermenting, and the fermentation method is that activated apergillus oryzae and rhizopus oligosporus compound strain is inoculated firstly to carry out culture fermentation, and then activated Angel yeast is inoculated to carry out fermentation. The hibiscus esculentus brewed wine prepared by the invention is rich in nutrition, unique in flavor, soft in taste and good in health care effect.
Description
Technical field
The present invention relates to method of making liquor, specifically, relate to a kind of okra fermented wine and brew method thereof.
Background technology
Okra (
hibiscus esculentus), the annual herb plant.Okra is mainly edible with tender fruit, and the effect of stomach invigorating reason intestines is arranged, and is a kind of nutritive health-care vegetable.Flower, seed and root all can be used as medicine in addition.The tender pulp matter of okra is tender, lubricated, can be used for stir-frying and eating, cooking, cold and dressed with sauce.Except tender fruit is edible, its blade, bud, flower be edible also.The seed of okra contains the elements such as more potassium, calcium, iron, zinc, manganese.Okra nutritious, contain a large amount of stick-slip juice in young fruit, have special fragrance.Be mixed with pectin in its juice, cow's milk glycan and my glycan etc.Its pectin is soluble fiber, in the modern health new concept, very payes attention to.Often eating it has the stomach invigorating intestines, the effect of nourishing negative and positive.Contain according to surveying and determination protein 2.5 grams, fatty 0.1 gram, carbohydrate 2.7 grams, Mierocrystalline cellulose A 660 international unit in the tender fruit of every hectogram.Vitamins B
10.2 milligram, vitamins B
20.06 milligram, 44 milligrams of vitamins Cs, 81 milligrams of calcium, 63 milligrams, phosphorus, 0.8 milligram of iron are high-grade green nourishing health-care vegetables.It is food that okra mainly be take the tender fruit pod of children, when tender pod grows to the 8-10 cm long, is Harvesting Date, and the evening of gathering, the fruit pod was aging, and fiber is many, and poor quality loses vegetables and is worth.
At present, the processing and utilization of okra also rests on the primary stage, strengthens okra function and health care value research, and exploitation okra health foodstuff series, have important practical significance.Wherein, it is prepared into to wine and is not only one of effective means of problems such as solving short, fresh-keeping difficulty of okra ripening stage, tender fruit fiber, and can obtain nourishing function health promoting wine preferably.Because okra slurries viscosity is high, be unfavorable for fermentation, the production of okra wine, be to take the okra fruit as main raw material at present, is aided with the explained hereafter such as soaking in Chinese liquor, filtration, clarification, and the wine degree is high, and the production cycle is long, and in wine, nutritive ingredient is low.
Summary of the invention
For above shortcomings in prior art, the object of the invention is to provide a kind of fermented wine and method thereof prepared as raw material by the tender fruit of okra and okra flower of take.The method production cost is low, and transformation efficiency is high, and the okra wine that adopts the method to make is nutritious, unique flavor, mouthfeel are soft, good health care effect.
The present invention mainly is achieved through the following technical solutions:
A kind of brew method of okra fermented wine, is characterized in that mainly comprising the steps:
Harvesting, cleaning, the homogenate of okra flower: pluck the fresh flower that okra is just opened, wash, drain homogenate; Described homogenate method is: be equipped with the ratio of 1mL pure water in every 1g okra fresh flower, pull an oar in refiner, obtain okra flower homogenate;
2) okra really pluck, cleaning, homogenate: pluck the tender fruit of okra, wash, drain; Go after the base of a fruit, segment by mass volume ratio okra fresh flower: water=1g:3mL pulls an oar in refiner, obtains okra fruit homogenate;
3) okra fruit homogenate enzymolysis: add polygalacturonase to carry out enzymolysis in okra fruit homogenate, obtain okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add the 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: add okra flower homogenate in the okra fruit enzymolysis solution of above-mentioned sugaring, it adds volume ratio to be: okra fruit enzymolysis solution: okra flower homogenate=10:1 obtains complex liquid;
6) homogeneous and degassed: above-mentioned complex liquid is carried out under 25MPa to homogenization treatment, make to produce without the naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the complex liquid after degassed at 121 ℃ of wet sterilization 25-30s;
8) inoculation, the fermentation: by the complex liquid after sterilization first inoculate activation aspergillus oryzae (
aspergillus oryzae) and Rhizopus oligosporus (
rhizopus oligosporus) composite bacteria carries out cultivation and fermentation, and then the Angel Yeast of inoculation activation fermented, and obtains fermented liquid;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to the 10min sterilization in 95 ℃ of water-baths, again filtrate is removed to impurity (as metaprotein etc.) through filter, obtain the okra fermented wine.
The brew method of described a kind of okra fermented wine, is characterized in that step 1) and step 2) in during homogenate the water temperature of pure water used be 4 ℃; Step 2) in, go the base of a fruit, segment method to be: on clean bench, with the stainless steel scissors, to remove base of fruit, and be that 1-1.5cm is long by the okra segment.
The brew method of described a kind of okra fermented wine, the additional proportion that it is characterized in that polygalacturonase in step 3) is to add the 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g.
The brew method of described a kind of okra fermented wine, is characterized in that in step 3), hydrolysis temperature is 45 ℃, and enzymolysis time is 1.5 hours.
The brew method of described a kind of okra fermented wine, is characterized in that in step 6) first adding after citric acid and carry out homogeneously again, and add-on is to add the 0.08g citric acid in every 100g complex liquid.
The brew method of described a kind of okra fermented wine, it is characterized in that the inoculation described in step 8), fermentation process are: by aspergillus oryzae activation solution and the 1:1 mixing by volume of Rhizopus oligosporus activation solution, inoculum size by 6% is inoculated in the homogenate that sterilization completes, under 24 ℃, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 ℃, 180r/min shaking culture 2h, be statically placed in 28 ℃ and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that the volume that adds mixed strains in every 100mL homogenate is 6mL; Described 5% inoculum size refers to that the volume that adds the Angel Yeast activation solution in every 100mL homogenate is 5mL.
The brew method of described a kind of okra fermented wine, the preparation method who it is characterized in that aspergillus oryzae bacterial classification activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the aspergillus oryzae bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain the aspergillus oryzae activation solution; The preparation method of Rhizopus oligosporus activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the head mold bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid; The preparation method of Angel Yeast activation solution is: get the Angel Yeast powder and be dissolved in the pure water that is cooled to 25 ℃ after boiling, the concentration of Angel Yeast is 25mg/mL, by aseptic glass stick stirring and dissolving.
A kind of okra fermented wine, is characterized in that this fermented wine is to be prepared from through above-mentioned steps.
A kind of okra fermented wine is characterized in that: this fermented wine be by okra flower and okra really respectively after homogenate mixed fermentation be prepared from; Described fermentation process carries out cultivation and fermentation for aspergillus oryzae and the Rhizopus oligosporus composite bacteria of first inoculation activation, and then the Angel Yeast of inoculation activation is fermented.
A kind of okra fermented wine is characterized in that this fermented wine is to be prepared from according to following steps:
1) harvesting, cleaning, the homogenate of okra flower: pluck the fresh flower that okra is just opened, water clean surface floating dust, drain surperficial moisture, and by mass volume ratio okra fresh flower: water=1:1 pulls an oar in refiner, obtains the colored homogenate of okra;
2) okra really pluck, cleaning, homogenate: pluck the tender fruit of okra, water clean surface floating dust, drain surperficial moisture; After removing base of fruit with the stainless steel scissors, be cut into the long segment of 1-1.5cm; By mass volume ratio okra fresh flower: water=1:3 pulls an oar in refiner, obtains okra fruit homogenate;
3) okra fruit homogenate enzymolysis: in okra fruit homogenate, add polygalacturonase to carry out enzymolysis, the additional proportion of polygalacturonase is to add the 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g, 45 ℃ of lower enzymolysis 1.5 hours, obtain okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add the 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: add okra flower homogenate in the okra fruit enzymolysis solution of above-mentioned sugaring, it adds volume ratio to be: okra fruit enzymolysis solution: okra flower homogenate=10:1 obtains complex liquid;
6) homogeneous and degassed: add citric acid in above-mentioned complex liquid, add-on is to add the 0.08g citric acid in every 100g complex liquid, in case the brown stain of grouting liquid; Carry out homogenization treatment under 25MPa, make to produce without the naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the liquid after degassed at 121 ℃ of wet sterilization 25-30s;
8) inoculation, fermentation: by aspergillus oryzae activation solution and Rhizopus oligosporus activation solution by volume 1:1 mix, the inoculum size by 6% is inoculated in the complex liquid that sterilization completes, under 24 ℃, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 ℃, 180r/min shaking culture 2h, be statically placed in 28 ℃ and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that the volume that adds mixed strains in every 100mL homogenate is 6mL; Described 5% inoculum size refers to that the volume that adds the Angel Yeast activation solution in every 100mL homogenate is 5mL;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to the 10min sterilization in 95 ℃ of water-baths, again filtrate is removed to impurity through filter, obtain the okra fermented wine.
Described a kind of okra fermented wine, the activation method that it is characterized in that aspergillus oryzae bacterial classification in step 8) is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the aspergillus oryzae bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain the aspergillus oryzae activation solution; The activation method of Rhizopus oligosporus bacterial classification is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the head mold bacterial classification from slant medium, be placed under 30 ℃ of shaking tables with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid.
A kind of okra fermented wine also can be improved on the basis of existing complete processing, the present invention adopt by okra flower and okra really respectively after homogenate mixed fermentation be prepared from; Described fermentation process carries out cultivation and fermentation for aspergillus oryzae and the Rhizopus oligosporus composite bacteria of first inoculation activation, and then the Angel Yeast of inoculation activation is fermented.
Bacterial classification source: aspergillus oryzae
(Aspergillus oryzae)and Rhizopus oligosporus
(Rhizopus oligosporus)from: Institute of Microorganism, Academia Sinica culture presevation administrative center.
The present invention has following beneficial effect:
1. mainly to take the tender fruit pod of children be food to okra, when tender pod grows to the 8-10 cm long, is Harvesting Date, and okra is more concentrated collection period, and primary recovery rate is large.The present invention can effectively solve the okra establishing in large scale, it is ripe to concentrate, the fresh-keeping series of problems brought of storage tolerance not, greatly promotes the processing and utilization of the tender fruit of okra, is conducive to shaping up of okra industry;
2. okra flower and tender fruit, in preprocessing process, do not adopt the heating power means such as hot water, blanching, steam, when homogenate, adopt the pure water that water temperature is 4 ℃ to carry out homogenate, at utmost retain the heat-sensitive materials such as VITAMIN;
3. the okra flower adds water homogenate in closed system, reduces yellow globe mallow as far as possible and spends escaping of middle aromatic odour;
4. in the tender fruit homogenate of yellow globe mallow, add polygalacturonase, suitable depolymerized pectin, the viscosity of reduction homogenate, be beneficial to fermentation;
5. inoculate aspergillus oryzae and head mold, the saccharifying enzyme of its generation, proteolytic enzyme can promote the decomposition of starch, protein in the tender fruit of okra; The polygalacturonase that head mold produces also is conducive to the degraded of pectin substance, forms a series of low-molecular-weight carbohydrates;
6. make a thorough investigation of alcoholic strength and residual sugar, determine fermentation termination, adopt common filtration and micro-filtration combined technology, removal of impurities, degerming, avoid causing the loss of nutritive ingredient in the heat sterilization process;
7. production technique of the present invention is simple, and cost is low, and transformation efficiency is high, and does not add other chemical substance, and the product of producing is very safe;
8. the okra fermented wine that the present invention produces, be prepared into the slurries mixing by okra fresh flower and tender fruit, makes the wine body with the simple and elegant fragrance of a flower of okra, tender fruit delicate fragrance.Have submissive sweet wine fragrance, entrance is soft, and tart flavour is submissive, and mouthfeel is good; Kept the tender fruit of okra simultaneously and spend in the physiologically active of many activeconstituentss such as abundant VITAMIN, mineral substance, flavones, polysaccharide, be the new type health-care liquor that integrates the functions such as nutrition, health care, dietotherapy.
embodiment
Below by embodiment, technical scheme of the present invention is described in further detail.Be necessary to be pointed out that at this; following instance only is used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the foregoing invention content.
Okra fermented wine provided by the invention, its production technique is as follows:
(1) harvesting, cleaning, the homogenate of okra flower: pluck in the morning the fresh flower that okra is just opened, water (water temperature is no more than 20 ℃) clean surface floating dust, press okra fresh flower (m): water (V)=1:1, every g okra fresh flower is equipped with the 1mL pure water and pulls an oar in refiner; The pure water water temperature of using during homogenate is unsuitable too high, in order farthest to retain the content of the heat-sensitive materials such as VITAMIN, when water temperature preferably is controlled at 4 ℃.
(2) the tender fruit of okra plucks, cleans: pluck in the morning the tender fruit of okra, water (water temperature is no more than 20 ℃) clean surface floating dust, drain surperficial moisture.
(3) go the base of a fruit, segment: on clean bench, with stainless steel scissors (avoiding the irony instrument), remove base of fruit, and be that 1-1.5cm is long by the okra segment.
(4) add water, homogenate: rapidly the tender fruit of okra cut is added to clear water (water temperature is no more than 20 ℃), additional proportion is: the tender fruit of okra (m): clear water (V)=1:3, be the pure water that the tender fruit of every g okra is equipped with 3mL, then with pulling an oar in refiner; The pure water water temperature of using during homogenate is unsuitable too high, in order farthest to retain the content of the heat-sensitive materials such as VITAMIN, when water temperature preferably is controlled at 4 ℃.
(5) add polygalacturonase: in homogenate, add polygalacturonase by 1%, in every 100g slurries, add the 1g polygalacturonase, 45 ℃ of lower enzymolysis 1.5 hours, the vigor of polygalacturonase is: 12000U/g obtained okra fruit enzymolysis solution after enzymolysis.
(6) sugaring: add in slurries and add white sugar by 6%, in every 100g slurries, add the 6g white sugar, stirring and dissolving.
(7) juice is compound: in the homogenate of above-mentioned sugaring, the volume ratio by 10% adds the homogenate of okra flower.Be in the homogenate of sugaring of every 100mL dissolving, adding the homogenate of okra flower is 10mL.
(8) homogeneous and degassed: add 0.08% citric acid in above-mentioned slurries, in every 100g slurries, add the citric acid (solid) of 0.08g, in case the brown stain of grouting liquid; Carry out homogenization treatment under 25MPa, make to produce without the naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine.
(9) sterilization: sterilization conditions is 121 ℃ of wet sterilization 25-30s.
(10) inoculation, the fermentation: by aspergillus oryzae (
aspergillus oryzae) and Rhizopus oligosporus (
rhizopus oligosporus) activation solution presses 1:1 and mix, the inoculum size by 6% (6% inoculum size refers to that the volume that adds mixed strains in every 100mL homogenate is 6mL) is inoculated in the homogenate that sterilization completes; Under 24 ℃, 150r/min condition, shaking culture 24h, then the inoculum size that accesses 5%(5% refers to that the volume that adds the Angel Yeast activation solution in every 100mL homogenate is 5mL)) Angel Yeast activation solution, after 28 ℃, 180r/min shaking culture 2h, be statically placed in 28 ℃ and cultivate 60h, finish fermentation.
Bacterial classification source: aspergillus oryzae (Aspergillus oryzae) and Rhizopus oligosporus (Rhizopus oligosporus) are from Institute of Microorganism, Academia Sinica culture presevation administrative center.
Angel Yeast powder: purchased from Angel Yeast Co.,Ltd.
The actication of culture method is as follows:
The activation of aspergillus oryzae bacterial classification: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min connect the aspergillus oryzae bacterial classification from slant medium, are placed under 30 ℃ of shaking tables with 100r/min shaking culture 48h, obtain activation culture liquid A, i.e. aspergillus oryzae activation solution.
The activation of Rhizopus oligosporus bacterial classification: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min connect the head mold bacterial classification from slant medium, are placed under 30 ℃ of shaking tables with 100r/min shaking culture 48h, obtain activation culture liquid B, i.e. Rhizopus oligosporus activation solution.
The activation of Angel Yeast: get the Angel Yeast powder and be dissolved in the pure water that is cooled to 25 ℃ after boiling, the concentration of Angel Yeast is 25mg/mL, by aseptic glass stick stirring and dissolving.
(11) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to the 10min sterilization in 95 ℃ of water-baths, again filtrate is removed to the impurity such as metaprotein through filter, obtain the okra fermented wine.
(12) product sensory:
Outward appearance: color and luster is yellowish, and clear, without precipitation, without layering;
Mouthfeel: submissive sweet wine fragrance is arranged, and entrance is soft, and tart flavour is submissive, and the delicate fragrance of okra flower is arranged.
(13) physical and chemical index:
Alcoholic strength: 7.7%(v/v);
Acidity: 4.6oT;
Residual sugar: 5.1%.
Adopt above scheme can obtain following beneficial effect:
1. okra fresh flower and tender fruit are prepared into to the slurries mixing, make the wine body with the simple and elegant fragrance of a flower of okra, tender fruit delicate fragrance;
2. the tender fruit of okra, in the preprocessing process such as segment, does not adopt the heating power means such as hot water, blanching, steam, protects as far as possible the compositions such as Vc;
3. contain pectic substance in okra, add the polygalacturonase pectin of suitably having degraded, reduce the viscosity of fermented liquid, promote fully contacting of bacterial classification and substrate;
4. inoculate aspergillus oryzae and head mold, the saccharifying enzyme of its generation, proteolytic enzyme can promote the decomposition of starch, protein in the tender fruit of okra; The polygalacturonase that head mold produces also is conducive to the degraded of pectin substance, forms a series of low-molecular-weight carbohydrates;
5. the present invention can effectively solve the okra establishing in large scale, concentrate ripe, the fresh-keeping series of problems brought of storage tolerance not, greatly promotes the processing and utilization of the tender fruit of okra, is conducive to shaping up of okra industry.
Claims (10)
1. the brew method of an okra fermented wine, is characterized in that mainly comprising the steps:
1) harvesting, cleaning, the homogenate of okra flower: pluck the fresh flower that okra is just opened, wash, drain homogenate; Described homogenate method is: be equipped with the ratio of 1mL pure water in every 1g okra fresh flower, pull an oar in refiner, obtain okra flower homogenate;
2) okra really pluck, cleaning, homogenate: pluck the tender fruit of okra, wash, drain; Go after the base of a fruit, segment by mass volume ratio okra fresh flower: water=1g:3mL pulls an oar in refiner, obtains okra fruit homogenate;
3) okra fruit homogenate enzymolysis: add polygalacturonase to carry out enzymolysis in okra fruit homogenate, obtain okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add the 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: add okra flower homogenate in the okra fruit enzymolysis solution of above-mentioned sugaring, it adds volume ratio to be: okra fruit enzymolysis solution: okra flower homogenate=10:1 obtains complex liquid;
6) homogeneous and degassed: above-mentioned complex liquid is carried out under 25MPa to homogenization treatment, make to produce without the naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the complex liquid after degassed at 121 ℃ of wet sterilization 25-30s;
8) inoculation, fermentation: aspergillus oryzae and the Rhizopus oligosporus composite bacteria of the complex liquid after sterilization first being inoculated to activation carry out cultivation and fermentation, and then the Angel Yeast of inoculation activation fermented, and obtain fermented liquid;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to the 10min sterilization in 95 ℃ of water-baths, again filtrate is removed to impurity through filter, obtain the okra fermented wine.
2. the brew method of a kind of okra fermented wine according to claim 1, is characterized in that step 1) and step 2) in during homogenate the water temperature of pure water used be 4 ℃; Step 2) in, go the base of a fruit, segment method to be: on clean bench, with the stainless steel scissors, to remove base of fruit, and be that 1-1.5cm is long by the okra segment.
3. the brew method of a kind of okra fermented wine according to claim 1, the additional proportion that it is characterized in that polygalacturonase in step 3) is to add the 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g.
4. the brew method of a kind of okra fermented wine according to claim 1, is characterized in that in step 3), hydrolysis temperature is 45 ℃, and enzymolysis time is 1.5 hours.
5. the brew method of a kind of okra fermented wine according to claim 1, is characterized in that in step 6) first adding after citric acid and carry out homogeneously again, and add-on is to add the 0.08g citric acid in every 100g complex liquid.
6. the brew method of a kind of okra fermented wine according to claim 1, it is characterized in that the inoculation described in step 8), fermentation process are: by aspergillus oryzae activation solution and the 1:1 mixing by volume of Rhizopus oligosporus activation solution, inoculum size by 6% is inoculated in the homogenate that sterilization completes, under 24 ℃, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 ℃, 180r/min shaking culture 2h, be statically placed in 28 ℃ and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that the volume that adds mixed strains in every 100mL homogenate is 6mL; Described 5% inoculum size refers to that the volume that adds the Angel Yeast activation solution in every 100mL homogenate is 5mL.
7. the brew method of a kind of okra fermented wine according to claim 6, the preparation method who it is characterized in that aspergillus oryzae bacterial classification activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the aspergillus oryzae bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain the aspergillus oryzae activation solution; The preparation method of Rhizopus oligosporus activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the head mold bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid; The preparation method of Angel Yeast activation solution is: get the Angel Yeast powder and be dissolved in the pure water that is cooled to 25 ℃ after boiling, the concentration of Angel Yeast is 25mg/mL, by aseptic glass stick stirring and dissolving.
8. an okra fermented wine is characterized in that: this fermented wine be by okra flower and okra really respectively after homogenate mixed fermentation be prepared from; Described fermentation process carries out cultivation and fermentation for aspergillus oryzae and the Rhizopus oligosporus composite bacteria of first inoculation activation, and then the Angel Yeast of inoculation activation is fermented.
9. an okra fermented wine is characterized in that this fermented wine is to be prepared from according to following steps:
1) harvesting, cleaning, the homogenate of okra flower: pluck the fresh flower that okra is just opened, water clean surface floating dust, drain surperficial moisture, and by mass volume ratio okra fresh flower: water=1:1 pulls an oar in refiner, obtains the colored homogenate of okra;
2) okra really pluck, cleaning, homogenate: pluck the tender fruit of okra, water clean surface floating dust, drain surperficial moisture; After removing base of fruit with the stainless steel scissors, be cut into the long segment of 1-1.5cm; By mass volume ratio okra fresh flower: water=1:3 pulls an oar in refiner, obtains okra fruit homogenate;
3) okra fruit homogenate enzymolysis: in okra fruit homogenate, add polygalacturonase to carry out enzymolysis, the additional proportion of polygalacturonase is to add the 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g, 45 ℃ of lower enzymolysis 1.5 hours, obtain okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add the 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: add okra flower homogenate in the okra fruit enzymolysis solution of above-mentioned sugaring, it adds volume ratio to be: okra fruit enzymolysis solution: okra flower homogenate=10:1 obtains complex liquid;
6) homogeneous and degassed: add citric acid in above-mentioned complex liquid, add-on is to add the 0.08g citric acid in every 100g complex liquid, in case the brown stain of grouting liquid; Carry out homogenization treatment under 25MPa, make to produce without the naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the liquid after degassed at 121 ℃ of wet sterilization 25-30s;
8) inoculation, fermentation: by aspergillus oryzae activation solution and Rhizopus oligosporus activation solution by volume 1:1 mix, the inoculum size by 6% is inoculated in the complex liquid that sterilization completes, under 24 ℃, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 ℃, 180r/min shaking culture 2h, be statically placed in 28 ℃ and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that the volume that adds mixed strains in every 100mL homogenate is 6mL; Described 5% inoculum size refers to that the volume that adds the Angel Yeast activation solution in every 100mL homogenate is 5mL;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to the 10min sterilization in 95 ℃ of water-baths, again filtrate is removed to impurity through filter, obtain the okra fermented wine.
10. a kind of okra fermented wine according to claim 9, the activation method that it is characterized in that aspergillus oryzae bacterial classification in step (8) is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the aspergillus oryzae bacterial classification from slant medium, be placed in shaking table, control temperature at 30 ℃, with 100r/min shaking culture 48h, obtain the aspergillus oryzae activation solution; The activation method of Rhizopus oligosporus bacterial classification is: the comprehensive potato culture 100mL of obtaining liq is loaded in the 250mL triangular flask, 121 ℃ of lower sterilizing 30min, connect the head mold bacterial classification from slant medium, be placed under 30 ℃ of shaking tables with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid.
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