CN103484294B - Hibiscus esculentus brewed wine and brewing method thereof - Google Patents

Hibiscus esculentus brewed wine and brewing method thereof Download PDF

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CN103484294B
CN103484294B CN201310448103.XA CN201310448103A CN103484294B CN 103484294 B CN103484294 B CN 103484294B CN 201310448103 A CN201310448103 A CN 201310448103A CN 103484294 B CN103484294 B CN 103484294B
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okra
homogenate
fruit
add
enzymolysis
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CN201310448103.XA
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Chinese (zh)
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CN103484294A (en
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王超
张建国
邵果园
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浙江农林大学
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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

A kind of okra fermented wine and brew method thereof
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), annual herb plant.Okra is mainly edible with tender fruit, has effect of stomach invigorating reason intestines, 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, also edible of flower.The seed of okra contains the elements such as more potassium, calcium, iron, zinc, manganese.Okra nutritious, contains a large amount of stick-slip juice in young fruit, have special fragrance.In its juice, be mixed with pectin, cow's milk glycan and my glycan etc.Its pectin is soluble fiber, in modern health new concept, very payes attention to.Often eating it has stomach invigorating intestines, effect of nourishing negative and positive.In the tender fruit of every hectogram, contain according to surveying and determination 2.5 grams, protein, 0.1 gram, fat, 2.7 grams of carbohydrates, Mierocrystalline cellulose A 660 international unit.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.Okra, taking the tender fruit pod of children as food, is mainly Harvesting Date when tender pod grows to 8-10 cm long, and the evening of gathering, 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, has important practical significance.Wherein, be prepared into wine and be not only one of effective means of problems such as solving short, fresh-keeping difficulty of okra ripening stage, tender fruit fiber, and can be obtained the good health promoting wine of nourishing function.Because okra slurries viscosity is high, be unfavorable for fermentation, the production of okra wine, is taking okra fruit as main raw material at present, is aided with the explained hereafter such as soaking in Chinese liquor, filtration, clarification, and 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 of preparing as raw material taking the tender fruit of okra and okra flower.The method production cost is low, and transformation efficiency is high, adopts that the okra wine that makes of the method is nutritious, unique flavor, mouthfeel be soft, good health care effect.
The present invention is mainly achieved through the following technical solutions:
A brew method for 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, in refiner, pull an oar, obtain okra flower homogenate;
2) harvesting of okra fruit, 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 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: in the okra fruit enzymolysis solution of above-mentioned sugaring, add okra flower homogenate, 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 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 DEG C of wet sterilization 25-30s;
8) inoculation, 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 ferments, 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 10min sterilization in 95 DEG C of water-baths, again filtrate is removed to impurity (as metaprotein etc.) through filter, obtain okra fermented wine.
The brew method of described a kind of okra fermented wine, is characterized in that step 1) and step 2) in when homogenate the water temperature of pure water used be 4 DEG C; Step 2) in go the base of a fruit, segment method to be: on clean bench, remove base of fruit with stainless steel scissors, and be that 1-1.5cm is long by 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 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 DEG C, and enzymolysis time is 1.5 hours.
The brew method of described a kind of okra fermented wine, is characterized in that first adding in step 6) and carries out after citric acid homogeneously again, and add-on is to add 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, be inoculated in the homogenate that sterilization completes by 6% inoculum size, under 24 DEG C, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 DEG C, 180r/min shaking culture 2h, be statically placed in 28 DEG C and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that in every 100mL homogenate, adding the volume of mixed strains is 6mL; Described 5% inoculum size refers to that in every 100mL homogenate, adding the volume of Angel Yeast activation solution 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 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect aspergillus oryzae bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain aspergillus oryzae activation solution; The preparation method of Rhizopus oligosporus activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect head mold bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid; The preparation method of Angel Yeast activation solution is: get Angel Yeast powder and be dissolved in the pure water that is cooled to 25 DEG C 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 is that aspergillus oryzae and the Rhizopus oligosporus composite bacteria of first inoculating activation carry out cultivation and fermentation, and then the Angel Yeast of inoculation activation ferments.
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, drains surperficial moisture, by mass volume ratio okra fresh flower: water=1:1 pulls an oar in refiner, obtains the colored homogenate of okra;
2) harvesting of okra fruit, cleaning, homogenate: pluck the tender fruit of okra, water clean surface floating dust, drains surperficial moisture; Remove after base of fruit with 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, obtain okra fruit homogenate;
3) okra fruit homogenate enzymolysis: add polygalacturonase to carry out enzymolysis in okra fruit homogenate, the additional proportion of polygalacturonase is to add 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g, enzymolysis 1.5 hours at 45 DEG C, obtains okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: in the okra fruit enzymolysis solution of above-mentioned sugaring, add okra flower homogenate, 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 0.08g citric acid in every 100g complex liquid, in case the brown stain of grouting liquid; Under 25MPa, carry out homogenization treatment, make to produce without naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the liquid after degassed at 121 DEG C of wet sterilization 25-30s;
8) inoculation, fermentation: by aspergillus oryzae activation solution and Rhizopus oligosporus activation solution by volume 1:1 mix, be inoculated in the complex liquid that sterilization completes by 6% inoculum size, under 24 DEG C, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 DEG C, 180r/min shaking culture 2h, be statically placed in 28 DEG C and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that in every 100mL homogenate, adding the volume of mixed strains is 6mL; Described 5% inoculum size refers to that in every 100mL homogenate, adding the volume of Angel Yeast activation solution is 5mL;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to 10min sterilization in 95 DEG C of water-baths, again filtrate is removed to impurity through filter, obtain 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 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect aspergillus oryzae bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain aspergillus oryzae activation solution; The activation method of Rhizopus oligosporus bacterial classification is: the comprehensive potato culture 100mL of obtaining liq is loaded in 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect head mold bacterial classification, be placed at 30 DEG C 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 is that aspergillus oryzae and the Rhizopus oligosporus composite bacteria of first inoculating activation carry out cultivation and fermentation, and then the Angel Yeast of inoculation activation ferments.
Bacterial classification source: aspergillus oryzae (Aspergillus oryzae)and Rhizopus oligosporus (Rhizopus oligosporus)from: culture presevation administrative center of Institute of Microorganism, Academia Sinica.
The present invention has following beneficial effect:
1. okra, mainly taking the tender fruit pod of children as food, is Harvesting Date when tender pod grows to 8-10 cm long, and okra is more concentrated collection period, and primary recovery rate is large.The present invention can effectively solve okra establishing in large scale, it is ripe to concentrate, the fresh-keeping series of problems bringing 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, and in the time of homogenate, adopting water temperature is that the pure water of 4 DEG C carries out homogenate, at utmost retains the heat-sensitive materials such as VITAMIN;
3. the okra flower homogenate that adds water 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, suitably depolymerized pectin, the viscosity of reduction homogenate, is beneficial to fermentation;
5. inoculation 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 is also 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, avoids causing the loss of nutritive ingredient in 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, is prepared into slurries mixing by okra fresh flower and tender fruit, makes 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 is only 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 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 DEG C) clean surface floating dust, press okra fresh flower (m): water (V)=1:1, every g okra fresh flower is equipped with 1mL pure water and pulls an oar in refiner; The pure water water temperature using when homogenate is unsuitable too high, in order farthest to retain the content of the heat-sensitive materials such as VITAMIN, when water temperature is preferably controlled at 4 DEG C.
(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 DEG C) clean surface floating dust, drains surperficial moisture.
(3) go the base of a fruit, segment: on clean bench, with stainless steel scissors (avoiding irony instrument) removal base of fruit, and be that 1-1.5cm is long by okra segment.
(4) add water, homogenate: rapidly tender the okra having cut fruit is added to clear water (water temperature is no more than 20 DEG C), 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 using when homogenate is unsuitable too high, in order farthest to retain the content of the heat-sensitive materials such as VITAMIN, when water temperature is preferably controlled at 4 DEG C.
(5) add polygalacturonase: in homogenate, add polygalacturonase by 1%, in every 100g slurries, add 1g polygalacturonase, enzymolysis 1.5 hours at 45 DEG C, the vigor of polygalacturonase is: 12000U/g, obtains okra fruit enzymolysis solution after enzymolysis.
(6) sugaring: add in slurries and add white sugar by 6%, add 6g white sugar, stirring and dissolving in every 100g slurries.
(7) juice is compound: in the homogenate of above-mentioned sugaring, add the homogenate of okra flower by 10% volume ratio.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, add the citric acid (solid) of 0.08g in every 100g slurries, in case the brown stain of grouting liquid; Under 25MPa, carry out homogenization treatment, make to produce without naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine.
(9) sterilization: sterilization conditions is 121 DEG C of wet sterilization 25-30s.
(10) inoculation, fermentation: by aspergillus oryzae ( aspergillus oryzae) and Rhizopus oligosporus ( rhizopus oligosporus) activation solution presses 1:1 and mix, the inoculum size (6% inoculum size refers to that adding the volume of mixed strains in every 100mL homogenate is 6mL) by 6% is inoculated in the homogenate that sterilization completes; Under 24 DEG C, 150r/min condition, shaking culture 24h, then the inoculum size that accesses 5%(5% refers to that adding the volume of Angel Yeast activation solution in every 100mL homogenate is 5mL)) Angel Yeast activation solution, after 28 DEG C, 180r/min shaking culture 2h, be statically placed in 28 DEG C and cultivate 60h, finish fermentation.
Bacterial classification source: aspergillus oryzae (Aspergillus oryzae) and Rhizopus oligosporus (Rhizopus oligosporus) are from culture presevation administrative center of Institute of Microorganism, Academia Sinica.
Angel Yeast powder: purchased from Angel Yeast Co.,Ltd.
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 250mL triangular flask, sterilizing 30min at 121 DEG C connects aspergillus oryzae bacterial classification from slant medium, is placed at 30 DEG C 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 250mL triangular flask, sterilizing 30min at 121 DEG C connects head mold bacterial classification from slant medium, is placed at 30 DEG C 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 Angel Yeast powder and be dissolved in the pure water that is cooled to 25 DEG C 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 10min sterilization in 95 DEG C of water-baths, again filtrate is removed to the impurity such as metaprotein through filter, obtain okra fermented wine.
(12) product sensory:
Outward appearance: color and luster is yellowish, clear, without precipitation, without layering;
Mouthfeel: have submissive sweet wine fragrance, entrance is soft, and tart flavour is submissive, the delicate fragrance that has okra to spend.
(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 slurries mixing, make 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. in okra, contain pectic substance, add the polygalacturonase pectin of suitably having degraded, reduce the viscosity of fermented liquid, promote fully contacting of bacterial classification and substrate;
4. inoculation 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 is also conducive to the degraded of pectin substance, forms a series of low-molecular-weight carbohydrates;
5. the present invention can effectively solve okra establishing in large scale, concentrate ripe, the fresh-keeping series of problems bringing 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 (9)

1. a brew method for 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, in refiner, pull an oar, obtain okra flower homogenate;
2) harvesting of okra fruit, cleaning, homogenate: pluck the tender fruit of okra, wash, drain; Go after the base of a fruit, segment by the tender fruit of mass volume ratio okra: 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 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: in the okra fruit enzymolysis solution of above-mentioned sugaring, add okra flower homogenate, 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 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 DEG C 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 ferments, 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 10min sterilization in 95 DEG C of water-baths, again filtrate is removed to impurity through filter, obtain 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 when homogenate the water temperature of pure water used be 4 DEG C; Step 2) in go the base of a fruit, segment method to be: on clean bench, remove base of fruit with stainless steel scissors, and be that 1-1.5cm is long by 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 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 DEG C, and enzymolysis time is 1.5 hours.
5. the brew method of a kind of okra fermented wine according to claim 1, carries out homogeneous after it is characterized in that first adding citric acid in step 6) again, and add-on is to add 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, be inoculated in the homogenate that sterilization completes by 6% inoculum size, under 24 DEG C, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 DEG C, 180r/min shaking culture 2h, be statically placed in 28 DEG C and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that in every 100mL homogenate, adding the volume of mixed strains is 6mL; Described 5% inoculum size refers to that in every 100mL homogenate, adding the volume of Angel Yeast activation solution 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 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect aspergillus oryzae bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain aspergillus oryzae activation solution; The preparation method of Rhizopus oligosporus activation solution is: the comprehensive potato culture 100mL of obtaining liq is loaded in 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect head mold bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid; The preparation method of Angel Yeast activation solution is: get Angel Yeast powder and be dissolved in the pure water that is cooled to 25 DEG C 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 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, drains surperficial moisture, by mass volume ratio okra fresh flower: water=1:1 pulls an oar in refiner, obtains the colored homogenate of okra;
2) harvesting of okra fruit, cleaning, homogenate: pluck the tender fruit of okra, water clean surface floating dust, drains surperficial moisture; Remove after base of fruit with 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, obtain okra fruit homogenate;
3) okra fruit homogenate enzymolysis: add polygalacturonase to carry out enzymolysis in okra fruit homogenate, the additional proportion of polygalacturonase is to add 1g polygalacturonase in every 100g okra fruit homogenate, the vigor of described polygalacturonase is: 12000U/g, enzymolysis 1.5 hours at 45 DEG C, obtains okra fruit enzymolysis solution;
4) okra fruit enzymolysis solution sugaring: add white sugar in enzymolysis solution, additional proportion is to add 6g white sugar, stirring and dissolving in every 100g enzymolysis solution;
5) juice is compound: in the okra fruit enzymolysis solution of above-mentioned sugaring, add okra flower homogenate, 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 0.08g citric acid in every 100g complex liquid, in case the brown stain of grouting liquid; Under 25MPa, carry out homogenization treatment, make to produce without naked eyes visible precipitate in slurries; Degassed under 90kPa vacuum tightness with vacuum degassing machine;
7) sterilization: by the liquid after degassed at 121 DEG C of wet sterilization 25-30s;
8) inoculation, fermentation: by aspergillus oryzae activation solution and Rhizopus oligosporus activation solution by volume 1:1 mix, be inoculated in the complex liquid that sterilization completes by 6% inoculum size, under 24 DEG C, 150r/min condition, shaking culture 24h; Again by 5% inoculum size access Angel Yeast activation solution, after 28 DEG C, 180r/min shaking culture 2h, be statically placed in 28 DEG C and cultivate 60h, finish fermentation; Described 6% inoculum size refers to that in every 100mL homogenate, adding the volume of mixed strains is 6mL; Described 5% inoculum size refers to that in every 100mL homogenate, adding the volume of Angel Yeast activation solution is 5mL;
9) filtration, removal of impurities, sterilization: fermented liquid is filtered out to solid residue with filter, and filtrate is kept to 10min sterilization in 95 DEG C of water-baths, again filtrate is removed to impurity through filter, obtain okra fermented wine.
9. a kind of okra fermented wine according to claim 8, 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 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect aspergillus oryzae bacterial classification, be placed in shaking table, control temperature at 30 DEG C, with 100r/min shaking culture 48h, obtain aspergillus oryzae activation solution; The activation method of Rhizopus oligosporus bacterial classification is: the comprehensive potato culture 100mL of obtaining liq is loaded in 250mL triangular flask, sterilizing 30min at 121 DEG C, from slant medium, connect head mold bacterial classification, be placed at 30 DEG C of shaking tables with 100r/min shaking culture 48h, obtain Rhizopus oligosporus actication of culture liquid.
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