CN104031800B - A kind of preparation method of starfruit wine - Google Patents
A kind of preparation method of starfruit wine Download PDFInfo
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- CN104031800B CN104031800B CN201410299440.1A CN201410299440A CN104031800B CN 104031800 B CN104031800 B CN 104031800B CN 201410299440 A CN201410299440 A CN 201410299440A CN 104031800 B CN104031800 B CN 104031800B
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Abstract
The invention discloses a kind of preparation method of starfruit wine, comprise the steps: that material choice and process, enzymolysis, fermentation, mixing, ageing, allotment, filtration, canned, sterilizing obtain finished product.The present invention adds grosvenor momordica fruit juice in fermentation, supplements the sweet taste of wine on the one hand, avoids the interpolation of sucrose, on the other hand, can reduce again fermentation time and the ageing time of wine.Adopt the starfruit wine that present invention process is produced, both kept natural, the fragrant and sweet local flavor of carambola, color is various, has again the distinctive aroma of carambola fruit wine.
Description
Technical field
The present invention relates to a kind of preparation method of wine, is the preparation method of the starfruit wine of raw material specifically with carambola.
Background technology
Carambola (Averrhoa carambola Linn) is Zui Jiangcao section (Oxalidaceae) plant, has another name called carambola, carambola, foreign peach, three Lian Zi, is a kind of fruit originating in tropical and subtropical zone, has very high nutritive value.Carambola Fruit is as fist, and fruit appearance five diamond pattern of carambola, green or light green time underdone, time ripe, yellow-green colour is to aureus, single fruit weight about 80 grams.Skin thin as few in film, fiber, many, the sweet acid of the crisp juice of fruit is good to eat, fragrance is fresh and sweet, edible rate more than 92%, skin and flesh is crisp soft, just taste acid and aftertaste is just sweet during food.Annual May, October maturation twice; One tree can result a lot, pulp juice is many, and folic acid is sweet, can control wind-heat, promote the production of body fluid to quench thirst.Compendium of Material Medica is recorded: " carambola, goes out the south of the Five Ridges and the middle part of Fujian Province, and it is large as fist, and its look bluish yellow profit is green, and shape is very strange; shape is as farming family's stone roller, and above have five ribs as carved, rise and make sword ridged, skin and flesh is crisp soft, and the just acid of its taste is sweet for a long time; its core is as how, and May is ripe, and one set can total stone, and October is ripe again; With candied it, sweet liquor-saturated and beautiful, custom also dries to fill fruit food, has again three Lian Zi, and also this type of is also for lid.”
Carambola is the fruit that a kind of moisture is a lot, and Carambola Fruit is containing volatile component, and therefrom detected 178 kinds of compounds, fresh fruit soluble solids is 9%.Every 100 grams of edible portions are containing carbohydrate 6.2 grams, vitamins C 7 milligrams, include sucrose, fructose, glucose, oxysuccinic acid 46.8 grams, oxalic acid 7.2 grams, citric acid and Vitamin B1 hcl, the various nutrient substances such as B2 and calcium, potassium, magnesium, trace fat and protein, be the more comprehensive fruit of a kind of nutritive ingredient, fruit juice is abundant, can supplement rapidly the moisture of human body, promote the production of body fluid to quench thirst, Ginseng Extract.Carambola contains multiple nutritional components, and containing a large amount of volatile components, with delicate fragrant, the absorption of body to fat can be reduced, there is the effect reducing blood fat, cholesterol, there is prophylactic effect to the people of the cardiovascular disorder such as hypertension, arteriosclerosis or obesity, there is the effects such as immunomodulator, antitumor, hypoglycemic, reducing blood-fat.Also can protect liver simultaneously, reduce blood sugar.Containing a large amount of oxalic acid, citric acid, oxysuccinic acid etc. in carambola fruit juice, the acidity of gastric juice can be improved, promote the digestion of food.Carambola contains a large amount of volatile components, carotene compounds, carbohydrate, organic acid and multivitamin B etc., can eliminate laryngopharyngitis and stomatocace, control toothache due to pathogenic wind-fire etc.
But carambola is storage endurance not, impact fortune far away and commodity value, after adopting, very easily brown stain and rotting, is difficult to preservation and freshness.So carry out the processing of carambola fresh fruit and develop, to solve, the current Product processing rate faced is low, added value is low, fresh keeping time is short, cannot open up the series of problems such as carambola market at a specified future date, thus reach give full play to carambola gather after economic benefit and the object of social benefit.Chinese patent CN101586070B, discloses a kind of brewing method of starfruit wine, is together to be added in fruit juice with sugar, sulfurous gas and yeast saccharomyces cerevisiae by auxiliary agent to carry out low temperature fermentation, then adds sour star fruit juice, obtains starfruit wine through fermentation, ageing, filtration.With carambola wine brewing, as one of its added value approach of raising, there is larger development space.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, providing a kind of take carambola as the preparation method of the starfruit wine of raw material.
The preparation method of a kind of starfruit wine of the present invention, comprises the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: squeezed by carambola meat, collects juice, in juice, adds polygalacturonase, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 1-2%, then adjusted to ph 3.2-3.8, alcoholic strength 4 °, then adds SO respectively
2, high-activity yeast liquid, leavening temperature 18-25 DEG C, fermentation 3-5 days;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 10-15 days
5) allocate, filter, canned, sterilizing obtains finished product.
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate being concentrated into relative density is that 1.10 (surveying when 70 DEG C) obtain.
The preparation method of a kind of starfruit wine of the present invention,
Step 2) in, the 0.8-1.0% of the preferred juice weight of addition of described polygalacturonase, the preferred 3.2-3.8 of the preferred 20-25 DEG C of hydrolysis temperature, enzymolysis pH.
Step 3) in, described SO
2addition preferred 40-60 ㎎ ∕ L, the 6-10 ﹪ of the preferred fermented liquid weight of addition of high-activity yeast liquid.
Step 3) in, described high-activity yeast liquid is joined by high activity dried yeast in the pure water of 10-15 times of weight part 33-35 DEG C, dissolves activation and obtain after 30 minutes.
Step 5) in, described allotment is mixed by the starfruit wine of different ageing time.
Step 5) in, the preferred pasteurization of described sterilizing.
Compared with prior art, the present invention has the following advantages:
1, starfruit wine during the fermentation, the sugared part in wine can be consumed, and lack sweet taste, the mouthfeel of wine can be affected, the present invention carrys out supplementary sugariness by adding grosvenor momordica fruit juice, grosvenor momordica fruit juice sugariness is high, and addition is little, can not affect the mouthfeel of wine, and, star fruit juice tart flavour is heavier, adds grosvenor momordica fruit juice, can coordinate the sour-sweet mouthfeel of wine.Adopt the starfruit wine that the present invention produces, both kept natural, the fragrant and sweet local flavor of carambola, color is various, has again the distinctive aroma of carambola fruit wine.
2, the present invention adds grosvenor momordica fruit juice during the fermentation, avoid prior art and in fermented liquid, add sucrose to adjust residual sugar content, cause sugared part in wine too high, be not suitable for the shortcoming that hyperglycemia personage drinks, containing abundant Momordica-Glycosides in grosvenor momordica fruit juice, natural health, not only can bring comfortable sweet taste, also has hypoglycemic effect.
3, the present invention adds grosvenor momordica fruit juice during the fermentation, can reduce the time of fermentation, and the fermentation of prior art starfruit wine is generally at 5-7 days, and fermentation time of the present invention is at 3-5 days.
Embodiment
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1:
A preparation method for starfruit wine, comprises the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: carambola meat is squeezed, collect juice, in juice, add the polygalacturonase of juice weight 0.8%, hydrolysis temperature is 25 DEG C, and enzymolysis pH is 3.2, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 1%, then adjust
ph value 3.2, alcoholic strength 4 °, then adds SO respectively
240 ㎎ ∕ L, high-activity yeast liquid 10 ﹪, leavening temperature 18 DEG C, ferments 5 days;
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate being concentrated into relative density is that 1.10 (surveying when 70 DEG C) obtain;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 10 days
5) the ageing wine of 10 days and the ageing wine of 15 days allocated according to the weight ratio of 1:1, filter, canned, pasteurization obtains finished product.
Embodiment 2:
A preparation method for starfruit wine, comprises the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: carambola meat is squeezed, collect juice, in juice, add the polygalacturonase of juice weight 1.0%, hydrolysis temperature is 20 DEG C, and enzymolysis pH is 3.8, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 2%, then adjusted to ph 3.8, alcoholic strength 4 °, then adds SO respectively
260 ㎎ ∕ L, high-activity yeast liquid 6 ﹪, leavening temperature 25 DEG C, ferments 3 days;
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate being concentrated into relative density is that 1.10 (surveying when 70 DEG C) obtain;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 15 days
5) the ageing wine of 10 days and the ageing wine of 15 days allocated according to the weight ratio of 2:1, filter, canned, pasteurization obtains finished product.
Embodiment 3:
A preparation method for starfruit wine, comprises the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: carambola meat is squeezed, collect juice, in juice, add the polygalacturonase of juice weight 0.9%, hydrolysis temperature is 22 DEG C, and enzymolysis pH is 3.5, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 1.5%, then adjust
ph value 3.5, alcoholic strength 4 °, then adds SO respectively
250 ㎎ ∕ L, high-activity yeast liquid 8 ﹪, leavening temperature 22 DEG C, ferments 4 days;
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate being concentrated into relative density is that 1.10 (surveying when 70 DEG C) obtain;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 12 days
5) the ageing wine of 12 days and the ageing wine of 10 days allocated according to the weight ratio of 1:1, filter, canned, pasteurization obtains finished product.
Embodiment 4:
A preparation method for starfruit wine, comprises the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: carambola meat is squeezed, collect juice, in juice, add the polygalacturonase of juice weight 1.0%, hydrolysis temperature is 24 DEG C, and enzymolysis pH is 3.3, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 1.2%, then adjust
ph value 3.3, alcoholic strength 4 °, then adds SO respectively
250 ㎎ ∕ L, high-activity yeast liquid 8 ﹪, leavening temperature 24 DEG C, ferments 4 days;
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate being concentrated into relative density is that 1.10 (surveying when 70 DEG C) obtain;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 10 days
5) the ageing wine of 10 days and the ageing wine of 12 days allocated according to the weight ratio of 2:1, filter, canned, pasteurization obtains finished product.
Claims (6)
1. a preparation method for starfruit wine, is characterized in that comprising the steps:
1) material choice and process: select fresh carambola, removes disease wormed fruit, decayed fruit, rotten fruit, crude fruit, cleaning;
2) enzymolysis: squeezed by carambola meat, collects juice, in juice, adds polygalacturonase, leaves standstill clarification, filters, transfers in fermentor tank by clear juice filtrate;
3) ferment: add the grosvenor momordica fruit juice being equivalent to star fruit juice weight 1-2%, then adjusted to ph 3.2-3.8, alcoholic strength 4 °, then adds SO respectively
2, high-activity yeast liquid, leavening temperature 18-25 DEG C, fermentation 3-5 days;
Described grosvenor momordica fruit juice, refers to and is cleaned by fresh Grosvenor Momordica, and the pure water adding 10 times of weight decocts 1-2 hour, filters, repeats once, merging filtrate, and filtrate to be concentrated into relative density be 1.10 and get final product;
4) mixing, ageing: the starfruit wine liquid fermented is turned tank, leaves standstill clarification, filters, transfers to ageing tank, ageing 10-15 days
5) allocate, filter, canned, sterilizing obtains finished product.
2. the preparation method of starfruit wine according to claim 1, is characterized in that: step 2) in, the addition of described polygalacturonase is the 0.8-1.0% of juice weight, and hydrolysis temperature is 20-25 DEG C, enzymolysis pH is 3.2-3.8.
3. the preparation method of starfruit wine according to claim 1, is characterized in that: step 3) in, described SO
2addition be 40-60 ㎎ ∕ L.
4. the preparation method of starfruit wine according to claim 1, is characterized in that: step 3) in, the addition of described high-activity yeast liquid is the 6-10 ﹪ of fermented liquid weight.
5. the preparation method of starfruit wine according to claim 1, is characterized in that: step 5) in, described allotment is mixed by the starfruit wine of different ageing time.
6. the preparation method of starfruit wine according to claim 1, is characterized in that: step 5) in, the preferred pasteurization of described sterilizing.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104774706A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola healthcare fruit wine |
| CN105950344A (en) * | 2016-05-27 | 2016-09-21 | 广西健美乐食品有限公司 | Preparation method of carambola fruit wine |
| CN107841404A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | One kind is mixed to make passion fruit starfruit wine and its application |
| CN107841403A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application |
| CN107841435A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
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| FR2695136A1 (en) * | 1992-09-03 | 1994-03-04 | Poullet Hector | Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink |
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| FR2695136A1 (en) * | 1992-09-03 | 1994-03-04 | Poullet Hector | Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink |
| JP2001190264A (en) * | 2000-01-11 | 2001-07-17 | Medeianetto:Kk | Monomordica grosvenori plum wine and method for producing the same |
| CN1265292A (en) * | 2000-03-03 | 2000-09-06 | 王其南 | Carambola juice beverage and its preparation |
| CN1487073A (en) * | 2003-08-02 | 2004-04-07 | 张雨生 | No-sugar health wine and its making process |
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Non-Patent Citations (5)
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