CN103602559A - Preparation method for guava fruit wine - Google Patents
Preparation method for guava fruit wine Download PDFInfo
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- CN103602559A CN103602559A CN201310646733.8A CN201310646733A CN103602559A CN 103602559 A CN103602559 A CN 103602559A CN 201310646733 A CN201310646733 A CN 201310646733A CN 103602559 A CN103602559 A CN 103602559A
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- piscidia
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- fruit juice
- polygalacturonase
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Abstract
The invention discloses a preparation method for a guava fruit wine. The method takes guavas as raw materials, and comprises the steps of material selection and cleaning, pulping, enzymolysis and juicing, component adjustment, fermentation, clarification and filtration. The prepared guava fruit wine has an alcohol concentration of 8.5%-11.5%, a total sugar content of 9-16g/L, a total acid content of 4-7g/L, a dry extract content of greater than or equal to 25g/L, and a volatile acid content of less than or equal to 1g/L. With a clear and transparent appearance and a faint yellow color, the guava fruit wine has the characteristics of coordinated fruit aroma and bouquet, suitable sour and sweet taste, soft mouthfeel, full body, and rich nutrition.
Description
Technical field
The invention belongs to technical field of food biotechnology, be specifically related to a kind of preparation method of piscidia fruity wine.
Background technology
Piscidia is in Psidium, to distribute the most extensively, cultivate maximum kinds.The evergreen dungarunga in the torrid zone or shrub, high 4～6 meters, without upright trunk.Berry is spherical, obovate or foreign pyriform, and pulp is grown and formed by holder and ovary wall; Young fruit is green, and mellow fruit is faint yellow, pink or whole red; Pulp white, faint yellow or incarnadine.Piscidia is nutritious, can increase appetite, wherein contains protein, fat, carbohydrate, vitamin A, vitamin B group, Vc, calcium, phosphorus, potassium, iron etc.Piscidia is of high nutritive value, with vitamins C, all higher than citrus, banana, pawpaw, tomato, watermelon, pineapple, eats anti-aging in advance more, has the effect of getting rid of vivotoxin.
The fruit wine that the piscidia of take is brewed into as raw material has the natural flavor of fruit, be rich in multivitamin and trace element, has nourishing function, drink in right amount the brain degenerative and the toxin expelling that to delaying senility, cause useful, therefore there is higher researching value, not yet have the fruit wine of piscidia peculiar flavour at present.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of piscidia fruity wine, the piscidia fruity wine outward appearance clear obtaining by the present invention, be faint yellow, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
The present invention adopts following technical scheme to solve the problems of the technologies described above:
A preparation method for piscidia fruity wine, is characterized in that, take piscidia as raw material, and step of preparation process is as follows:
(1) select materials and clean: select non-rot, without disease and pest, the piscidia that has no mechanical damage, with the surface of the clean described piscidia of clean flowing water;
(2) making beating: by step (1) gained piscidia pulping, obtain pulp;
(3) enzymolysis squeezing the juice: add polygalacturonase and diastatic combination in step (2) gained pulp, or bromeline, polygalacturonase, diastatic combination, by every kilogram of pulp, adding mass concentration is 2% potassium metabisulfite solution 180-200mg, be mixed evenly, controlling enzymolysis under temperature and time condition, then squeeze the juice, obtain fruit juice;
(4) adjusting component: to make the sugary mass percent of described fruit juice be 18%-20% add sucrose in step (3) gained fruit juice, adding citric acid, to make described fruit juice total acid be 0.8g-1g/100ml;
(5) fermentation: will be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio through step (4) gained fruit juice, and in 15 ℃ of low temperature fermentation 7-10d, ferment to residual sugar mass percent in mash and be less than 1.0%, when alcoholic strength is 9.0%-11.0%, finish fermentation, obtain fermented liquid;
(6) clarification and filtration: will with diatomite filtration, obtain former wine through step (5) gained fermented liquid, the former wine of gained adds finings clarification, then uses ultrafiltration membrance filter, and filter membrane film hole diameter is 0.25 μ m, obtains piscidia fruity wine finished product.
Polygalacturonase and diastatic being combined as described in described step (3): every kilogram of pulp adds polygalacturonase 100mg, amylase 500mg; Described bromeline, polygalacturonase, diastatic being combined as: every kilogram of pulp adds bromeline 50mg, polygalacturonase 100mg, amylase 500mg.
Enzymolysis described in described step (3) is under 40 ℃ of temperature condition, and enzymolysis time is 4h.
Described in described step (5), yeast activated liquid is prepared as, the sucrose solution mass ratio that is 8% by active dry yeast and mass concentration is 1:9, it is in 8% sucrose solution that active dry yeast is inoculated in to mass concentration, at 30 ℃ of temperature, activate 1.5h, make inoculum size and be 10% yeast activated liquid.
Described in described step (6), finings is gelatin or PVPP, and every kilogram of described former wine adds described gelatin 100mg or described PVPP 500mg.
The piscidia fruity wine of preparing by the present invention, its alcoholic strength is that 8.5%-11.5%, total reducing sugar are that 9-16g/L, total acid are 4-7g/L, sugar-free extract >=25g/L, volatile acid≤1g/L.
The invention has the advantages that:
(1) adopting nutritious, rich in proteins, carbohydrate is that raw material is brewageed into fruit flavour wine with multivitamin piscidia, outward appearance clear, be faint yellow, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
(2) when enzymolysis step, add compound biological enzyme, be conducive to the stripping of nutritive ingredient in piscidia.
(3) adopt the mode of low temperature fermentation, kept the nutritive ingredient in piscidia, reduced the nutritive loss in fermenting process, retained the peculiar flavour of piscidia.
Embodiment
Embodiment 1:
After fresh piscidia washing is clean, with SHJJ-1 type hollander, pull an oar, in gained pulp, by every kilogram of pulp, add polygalacturonase 100mg, amylase 500mg, mass concentration is 2% potassium metabisulfite solution 200mg, mix, and after enzymolysis 4h, squeeze the juice at 40 ℃ of temperature, obtain fruit juice, adjust fruit juice constituents, it is 18% that interpolation sucrose makes fruit juice contain Sugar concentration, it is 0.8g/100ml that interpolation citric acid makes fruit juice total acid, adopt the method for siphon that the fruit juice mash after adjusting is divided and installed in triangular flask, by yeast activated liquid and fruit juice volumetric ratio, it is 1:10 inoculation yeast activation solution, and at 15 ℃ of low temperature fermentation 7d, ferment to residual sugar mass concentration in mash and be less than 1.0%, when alcoholic strength is 10 ± 1%, finish fermentation, gained fermented liquid obtains former wine with diatomite filtration, by every kilogram of former wine, add 500mg PVPP finings to clarify, with the ultra-filtration membrane that film hole diameter is 0.25 μ m, carry out obtaining piscidia fruity wine finished product after ultrafiltration again.
The preparation of described yeast activated liquid: the sucrose solution mass ratio that is 8% by active dry yeast and mass concentration is 1:9, it is in 8% sucrose solution that Dan Baoli active dry yeast is inoculated in to mass concentration, at 30 ℃ of temperature, activate 1.5h, make inoculum size and be 10% yeast activated liquid.
The physical and chemical index of piscidia fruity wine is: alcoholic strength is 9% ± 0.5%, and total reducing sugar is 15g ± 1g/L, and total acid is 6g ± 1g/L, and acetic acid is 0.75g ± 0.5g/L.Outward appearance clear, is faint yellow, and without obvious suspended substance, sediment-free, has piscidia local flavor, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
Embodiment 2:
After fresh piscidia washing is clean, with SHJJ-1 type hollander, pull an oar, in gained pulp, by every kilogram of pulp, add bromeline 50mg, polygalacturonase 100mg, amylase 500mg, quality is the honey of pulp quality 2%, mass concentration is 2% potassium metabisulfite solution 180mg, mix, at 40 ℃ of temperature, after enzymolysis 4h, squeeze the juice, obtain fruit juice, adjust fruit juice constituents, it is 18% that interpolation sucrose makes the sugary mass percent of fruit juice, it is 1g/100ml that adding citric acid makes fruit juice total acid, adopt the method for siphon that the fruit juice mash after adjusting is divided and installed in triangular flask, by yeast activated liquid and fruit juice volumetric ratio, it is 1:10 inoculation yeast activation solution, and at 15 ℃ of low temperature fermentation 10d, ferment to residual sugar mass percent in mash and be less than 1.0%, when alcoholic strength is 10 ± 1%, finish fermentation, fermented liquid obtains former wine with diatomite filtration, by every kilogram of former wine, add the gelatin of 100mg to clarify, with the ultra-filtration membrane that film hole diameter is 0.25 μ m, carry out obtaining piscidia fruity wine finished product after ultrafiltration again.
Yeast activated liquid adopts Angel active dry yeast preparation, and all the other preparation methods are with embodiment 1.
The physical and chemical index of piscidia fruity wine is: alcoholic strength is 11% ± 0.5%, and total reducing sugar is 10g ± 1g/L, and total acid is 5g ± 1g/L, and acetic acid is 0.9g ± 0.5g/L.Outward appearance clear, is faint yellow, and without obvious suspended substance, sediment-free, has piscidia local flavor, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
Claims (5)
1. a preparation method for piscidia fruity wine, is characterized in that, take piscidia as raw material, and step of preparation process is as follows:
(1) select materials and clean: select non-rot, without disease and pest, the piscidia that has no mechanical damage, with the surface of the clean described piscidia of clean flowing water;
(2) making beating: by step (1) gained piscidia pulping, obtain pulp;
(3) enzymolysis squeezing the juice: add polygalacturonase and diastatic combination in step (2) gained pulp, or bromeline, polygalacturonase, diastatic combination, by every kilogram of pulp, adding mass concentration is 2% potassium metabisulfite solution 180-200mg, be mixed evenly, controlling enzymolysis under temperature and time condition, then squeeze the juice, obtain fruit juice;
(4) adjusting component: to make the sugary mass percent of described fruit juice be 18%-20% add sucrose in step (3) gained fruit juice, adding citric acid, to make described fruit juice total acid be 0.8g-1g/100ml;
(5) fermentation: will be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio through step (4) gained fruit juice, and in 15 ℃ of low temperature fermentation 7-10d, ferment to residual sugar mass percent in mash and be less than 1.0%, when alcoholic strength is 9.0%-11.0%, finish fermentation, obtain fermented liquid;
(6) clarification and filtration: will with diatomite filtration, obtain former wine through step (5) gained fermented liquid, the former wine of gained adds finings clarification, then uses ultrafiltration membrance filter, and filter membrane film hole diameter is 0.25 μ m, obtains piscidia fruity wine finished product.
2. the preparation method of a kind of piscidia fruity wine according to claim 1, is characterized in that, polygalacturonase and diastatic being combined as described in described step (3): every kilogram of pulp adds polygalacturonase 100mg, amylase 500mg; Described bromeline, polygalacturonase, diastatic being combined as: every kilogram of pulp adds bromeline 50mg, polygalacturonase 100mg, amylase 500mg.
3. the preparation method of a kind of piscidia fruity wine according to claim 1, is characterized in that, enzymolysis described in described step (3) is under 40 ℃ of temperature condition, and enzymolysis time is 4h.
4. the preparation method of a kind of piscidia fruity wine according to claim 1, it is characterized in that, described in described step (5), yeast activated liquid is prepared as, the sucrose solution mass ratio that is 8% by active dry yeast and mass concentration is 1:9, it is in 8% sucrose solution that active dry yeast is inoculated in to mass concentration, at 30 ℃ of temperature, activate 1.5h, make inoculum size and be 10% yeast activated liquid.
5. the preparation method of a kind of piscidia fruity wine according to claim 1, is characterized in that, described in described step (6), finings is gelatin or PVPP, and every kilogram of described former wine adds described gelatin 100mg or described PVPP500mg.
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| CN201310646733.8A CN103602559B (en) | 2013-12-04 | 2013-12-04 | A kind of preparation method of guava fruit wine |
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| CN201310646733.8A CN103602559B (en) | 2013-12-04 | 2013-12-04 | A kind of preparation method of guava fruit wine |
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| CN103602559A true CN103602559A (en) | 2014-02-26 |
| CN103602559B CN103602559B (en) | 2016-01-06 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560512A (en) * | 2014-12-26 | 2015-04-29 | 惠州学院 | Psidium guajava fruit wine and brewing technology thereof |
| CN104629989A (en) * | 2015-02-10 | 2015-05-20 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN106281870A (en) * | 2016-11-17 | 2017-01-04 | 徐琛 | A kind of gingko wine production process |
| CN107641590A (en) * | 2017-10-27 | 2018-01-30 | 贵州布依深泉养殖专业合作社 | A kind of rambutan fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| CN101735920A (en) * | 2010-01-12 | 2010-06-16 | 海南大学 | Sweet litchi wine and production method thereof |
-
2013
- 2013-12-04 CN CN201310646733.8A patent/CN103602559B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| CN101735920A (en) * | 2010-01-12 | 2010-06-16 | 海南大学 | Sweet litchi wine and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于辉等: "番石榴果酒的研制", 《中国酿造》, no. 13, 31 December 2008 (2008-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560512A (en) * | 2014-12-26 | 2015-04-29 | 惠州学院 | Psidium guajava fruit wine and brewing technology thereof |
| CN104629989A (en) * | 2015-02-10 | 2015-05-20 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN104629989B (en) * | 2015-02-10 | 2017-05-17 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN106281870A (en) * | 2016-11-17 | 2017-01-04 | 徐琛 | A kind of gingko wine production process |
| CN107641590A (en) * | 2017-10-27 | 2018-01-30 | 贵州布依深泉养殖专业合作社 | A kind of rambutan fruit wine and preparation method thereof |
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| CN103602559B (en) | 2016-01-06 |
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