CN104745429B - One kind is without bitter taste grapefruit fruit wine and its production method - Google Patents
One kind is without bitter taste grapefruit fruit wine and its production method Download PDFInfo
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- CN104745429B CN104745429B CN201510129128.2A CN201510129128A CN104745429B CN 104745429 B CN104745429 B CN 104745429B CN 201510129128 A CN201510129128 A CN 201510129128A CN 104745429 B CN104745429 B CN 104745429B
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- wine
- fruit wine
- bitter taste
- grapefruit
- shaddock
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention belongs to brewing fruit wine technical field, one kind is disclosed without bitter taste grapefruit fruit wine and its production method.The method includes the steps such as peeling, broken, alcoholic fermentation, ageing, pouring, allotment de- hardship, clarification, bottling, sterilization, wherein it is by the glucose syrup removing bitter taste toward 1~4wt% of addition in grapefruit fruit wine former wine that allotment takes off hardship.The present invention is acted on absorption, chelating, embedding of the bitter substances such as shaddock glycosides, limonin etc. using glucose syrup, the bitter taste that mitigation limonin, shaddock glycosides etc. are caused to fruit wine, realizes excellent de-bittering effect；Remain the bioactive ingredients of these health-care effects again simultaneously, keep the original nutritive value of fruit wine；And repeatedly removed the gred when comprehensively using remove seed, fermentation, ageing when repeatedly go the aggregate measures such as wine pin, auxiliary reduces the bitter taste in fruit wine, realizes more preferable de-bittering effect.The inventive method is simple and easy to do, prepare without bitter taste grapefruit fruit wine have clear, alcohol and, graceful harmonious fruity and aroma.
Description
Technical field
The invention belongs to brewing fruit wine technical field, more particularly to one kind is without bitter taste grapefruit fruit wine and its production method.
Background technology
Shaddock is Rutaceae citrus shaddock (scientific name：Citrus maxima) fruit.Because shaddock have pomelo, fragrant goldenrain tree,
The alias such as grapefruit, interior purple, bar, thunder shaddock, commonplace shaddock, Hu mandarin orange, bitter orange, smelly shaddock, throwing, bud, bladder, shaddock is also named pomelo fruit, fragrant goldenrain tree sometimes
Really, the alias such as sweet shaddock, shatian pomelo.
Shaddock juice content is high, nutritious, is production shaddock rich in shaddock glycosides, limonin bioactivator
The very good material of juice, grapefruit fruit wine.The traditional Chinese medical science thinks, shaddock is cold, the effects such as have relieving cough and reducing sputum, moistening lung gut purge.Such as《Solar corona sheet
Grass》Record " is controlled pregnant pregnant people's deficiency of food parallel port light, is helped digestion, remove stomach bad odor.Relieving alcoholism, controls people's implication of drinking ".Shaddock contained by it
Sub- glycosides has functions that sterilized anti-inflammatory, reduces cholesterol, reduces thrombus.In view of the abundant nutritive value of shaddock is medicinal with preferable
Value, people are attempting for shaddock to be processed into grapefruit fruit wine always.
Because rich in the bitter substance such as shaddock glycosides, limonin in shaddock, easily make its fruit juice or fruit wine produce bitter taste and
It is difficult to drink.Therefore until existing market yet there are no the commodity grapefruit fruit wine without bitter taste.In order to obtain the shaddock without bitter taste really
Wine, has been studied and (has mainly been pasted using ring using the de- de- hardship (such as using activated carbon adsorbent) of bitter, absorption of enzyme process, the de- hardship of inclusion
The inclusion agents such as essence), de- hardship of molecularly imprinted polymer etc., but these means are single, there is enzyme, molecularly imprinted polymer difficult
Or the problems such as except bitter effect on driving birds is not good, therefore, these technologies are not applied in the production of grapefruit fruit wine yet.
Also some researchs are using Severalquestionsshouspiritsblendingandmeasuring spiritsblendingandmeasuring or the method such as blend and reduce bitter taste, such as CN1438311, CN101319178,
CN103305378A, CN1031310C etc., this belongs to dilution method drop hardship or the method by distilling removes bitter taste；What is had will have
The grapefruit juice of bitter taste is fermented as the dispensing of the fermented wines such as yellow rice wine, such as CN103255041A, CN1237164C, and this also belongs to
In dilution method reduction bitter taste；Using -2 DEG C~8 DEG C of Cold bin of hypothermia separate and reduce bitter taste (CN101368149), this needs
Cryogenic conditions, but abounding with shaddock and temperature compares south high, especially Lingnan area and is not suitable for throughout the year, its it is de- bitter or
Bitter mechanism is dropped to need to be inquired into.From these grapefruit fruit wines it is de- bitter technically, to make grapefruit fruit wine reach do not make us it is difficult
With the bitter taste for receiving, it is still necessary to more researchs or special production technology.Exactly because the also missing of these research work, mesh
Preceding also no production technology without bitter taste grapefruit fruit wine that is effective, can apply to brewing industry.
In sum, production technology of the production without bitter taste grapefruit fruit wine is badly in need of at present.
The content of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, primary and foremost purpose of the invention is to provide one kind without bitter taste shaddock
The production method of sub- fruit wine.
Another object of the present invention is offer above method preparation without bitter taste grapefruit fruit wine.
The purpose of the present invention is realized by following proposal：
A kind of production method without bitter taste grapefruit fruit wine, comprises the following steps：
(1) remove the peel：By shaddock through mechanical or manual peeling, shaddock valve is obtained；
(2) crush：By shaddock valve through mechanical or manual broken, remove seed, grapefruit juice is obtained after squeezing, filtering or centrifugation；
(3) alcoholic fermentation：Grapefruit juice is taken, SO is added in the ratio of 60~200mg/L2, after stirring, addition carbon source is adjusted
Section to fruit juice concentration of soluble solids is 22~25g/100g；It is 3~4 to add organic acid for adjusting pH value, according to 3~5mL/
The ratio of 100mL adds well-grown fruit wine distiller's yeast to be fermented, and fermentation to wine degree is not less than 12mL/100mL；Fermentation process
Transfer tank turns pond, removes bottom pomace；
(4) ageing, pouring：Sealing and standing at room temperature, ageing 0.1~2 year are placed in after the completion of alcoholic fermentation；Traditional aging process
In, pouring simultaneously removes wine pin；Obtain grapefruit fruit wine former wine；
(5) de- hardship is allocated：The glucose syrup removing bitter taste of 1~4wt% is added toward grapefruit fruit wine former wine；
(6) clarification, bottling, sterilization：After grapefruit fruit wine former wine after the de- hardship of above-mentioned allotment is clarified or filtered, dress
Bottle, sealing, it is sterilized, obtain without bitter taste grapefruit fruit wine.
The preferred DE values of glucose syrup used by the present invention are 42.Due to usually containing substantial amounts of different malt in glucose syrup
The materials such as sugar, limit dextrin, small peptide, the glucose syrup of other DE values can carry out conversion and use as benchmark.
The present invention is acted on absorption, chelating, embedding of the bitter substances such as shaddock glycosides, limonin etc. using glucose syrup,
Mitigate the bitter taste that limonin, shaddock glycosides etc. are caused to fruit wine, realize excellent de-bittering effect.
Carbon source described in step (3) can be sent out including sugar, malt syrup, starch syrup, glucose syrup, rice syrup etc.
At least one in ferment sugar source.Preferably use glucose syrup.
Organic acid described in step (3) can be at least one in citric acid and malic acid.
Shaddock preferably pollution-free, rotten, rotten, pest and disease damage shaddock described in step (1), is preferably carried out before shaddock peeling
Washing, removes the dust on surface etc.；In order to the present invention is better achieved, the trouble of remove seed is reduced, and reduce because seed brings
Bitter taste, more preferably use without seed shaddock.
Described in step (2) by shaddock valve through it is mechanical or manual it is broken after, after placing 1~8h preferably after hand-crushed,
Treat that seed sedimentation separates seed and grapefruit juice again.In order to the present invention is better achieved, the bitter taste that seed brings, shattering process are reduced
In should preserve seed and do not rupture completely.
In order to the present invention is better achieved, in the alcoholic fermentation process of step (3), preferably carry out 2~3 times turn tank or turn
Pond, separates the pomace for being sunken to bottom in time, reduces bitter taste caused by pomace or seed debris.The fruit that can be obtained by expression separation
Slag, the zymotic fluid that acquisition is wherein remained is placed proceed alcoholic fermentation in addition, and gained squeezing zymotic fluid can be used to allocate shaddock
Fruit wine former wine.
Multiple pouring is preferably carried out in step (4), more preferably 3~4 times, pouring is, for removal wine pin in time, to reduce
The intrinsic bitter taste of wine pin；Supernatant liquor is separated after the wine pin for obtaining stands, and is obtained pure mellow wine pin liquid and be can be used to allocate grapefruit fruit wine
Former wine.
In order to obtain the grapefruit fruit wine with more distinctive color, smell and taste, it is also an option that property addition step (3) in step (5)
Upper pure mellow wine pin liquid after wine pin stands in squeezing zymotic fluid that the squeezing of middle pomace is obtained and step (4), so that more shaddock color is fragrant
Taste, meets sense organ needs.
The present invention mainly uses glucose syrup to absorption, chelating, embedding of the bitter substances such as shaddock glycosides, limonin etc.
Effect, mitigates the bitter taste that limonin, shaddock glycosides etc. are caused to fruit wine, realizes excellent de-bittering effect；Remain this again simultaneously
The bioactive ingredients of a little health-care effects keep the original nutritive value of fruit wine in fruit wine；In order to obtain preferably de- bitter effect
Really, the present invention it is also comprehensive using remove seed, fermentation when repeatedly remove the gred, ageing when repeatedly go the aggregate measures such as wine pin, auxiliary to reduce fruit
Bitter taste in wine, so as to realize more preferable de-bittering effect.The inventive method is simple and easy to do, prepare without bitter taste grapefruit fruit wine
With clear, alcohol and, graceful harmonious fruity and aroma.
The present invention has the following advantages and beneficial effect relative to prior art：
(1) production method of the present invention is simple and easy to do, can largely produce；
(2) grapefruit fruit wine that production method of the present invention is obtained is without bitter taste, and due to using glucose syrup to bitter substance
Absorption, embedding effect, remain most of life with health role such as the original shaddock glycosides of shaddock, limonin in fruit wine
Thing active component, and remain its unique fruity, more characteristic.
Brief description of the drawings
Fig. 1 is production method process chart of the present invention.
Specific embodiment
With reference to embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited
In this.
Embodiment 1：A kind of production without bitter taste grapefruit fruit wine
Selection obtains shaddock valve about 120kg without seed shaddock fruit 250kg after peeling, juice is taken with screw press crusher machine.Take shaddock
Juice about 100kg, adds SO2To concentration be 60mg/L, then add sugar, citric acid regulation fruit juice concentration of soluble solids be
22g/100g, pH=3, alcoholic fermentation is carried out according to the ratio well-grown grape fruit wine distiller's yeast of addition of 3mL/100mL, is fermented
To wine degree be 12.0mL/100mL when stop fermentation；In fermentation process, tank was turned once every 2 days, corotation tank 3 times will be all of
Pomace collects squeezing, and pressure is squeezed the juice and proceeds alcoholic fermentation, until fermentation is finished, obtains squeezing fermented juice.Sent out after tank will be turned
The zymotic fluid that ferment is finished is placed 2 weeks, and supernatant fermented juice is gone to another container, and ageing 1 year at room temperature, obtains grapefruit fruit wine
Former wine；Pouring 3 times during ageing, and isolated wine pin is placed respectively, wine pin collects supernatant liquor after standing, and obtains
Pure mellow wine pin liquid.After ageing is finished, take pure mellow wine pin liquid, squeezing fermented juice, the allotment grapefruit fruit wine former wine such as glucose syrup, regulation to
The content of glucose syrup is 4wt% in former wine, makes it have the due color, smell and taste of grapefruit fruit wine, clarified, filtered, bottled,
After sealing, sterilization, you can obtain golden yellow grapefruit fruit wine finished product, the technological process of production is shown in Fig. 1.
Embodiment 2：A kind of production without bitter taste grapefruit fruit wine
Selection shaddock fruit 250kg, obtains shaddock valve about 130kg after peeling, regulation pressafiner to appropriate gap confirms nothing
After seed is extruded rupture, starting motor carries out broken taking juice.Take grapefruit juice about 100kg；Add SO2It is 180mg/L to concentration,
Starch syrup, malic acid are added again and adjusts fruit juice concentration of soluble solids to 24g/100g and pH=3.5, according to 3mL/
The ratio well-grown grape fruit wine distiller's yeast of addition of 100mL carries out alcoholic fermentation, when fermentation to wine degree is 12.0mL/100mL
Stop fermentation；In fermentation process, tank was turned once every 3 days, corotation tank 2 times, by all of pomace collect squeeze, pressure squeeze the juice after
It is continuous to carry out alcoholic fermentation, until fermentation is finished, obtain squeezing fermented juice.The zymotic fluid that tank after fermentation finishes will be turned to place 2 weeks,
Supernatant fermented juice goes to another container, and ageing 2 years at room temperature, obtains grapefruit fruit wine former wine；Pouring 4 times during ageing, and
Wine pin is placed respectively, wine pin collects supernatant liquor after standing, and obtains pure mellow wine pin liquid.After ageing is finished, take pure mellow wine pin liquid,
The allotment grapefruit fruit wine former wines, the content of regulation to glucose syrup in grapefruit fruit wine former wine such as squeezing fermented juice, addition glucose syrup
Be 1wt%, make it have the due color, smell and taste of grapefruit fruit wine, clarified, filtered, being bottled, being sealed, sterilization after, you can obtain
Golden yellow grapefruit fruit wine finished product.
Embodiment 3：A kind of production without bitter taste grapefruit fruit wine
Selection shaddock fruit 250kg, obtains shaddock valve about 130kg after peeling, hand-crushed after slurries are placed into 1~8h, is removed
The seed of bottom is sunken to, grapefruit juice is obtained.Take grapefruit juice about 100kg；Add SO2It is 200mg/L to concentration, then adds rice sugar
Slurry, citric acid adjust fruit juice concentration of soluble solids to 25g/100g and pH=4, and life is added according to the ratio of 3mL/100mL
The good grape fruit wine distiller's yeast of length carries out alcoholic fermentation, and fermentation is stopped when fermentation to wine degree is 12.0mL/100mL；Fermentation process
In, turning tank once every 3 days, all of pomace is collected and squeezed by corotation tank 3 times, and pressure is squeezed the juice and proceeds alcoholic fermentation, directly
Finished to fermentation, obtain squeezing fermented juice.The supernatant fermented juice that tank after fermentation finishes will be turned and go to another container, and at room temperature
Ageing 1.5 years, obtains grapefruit fruit wine former wine；Pouring 4 times during ageing, and wine pin is placed respectively, wine pin is collected after standing
Layer clear liquid, obtains pure mellow wine pin liquid.After ageing is finished, the allotment shaddocks such as pure mellow wine pin liquid, squeezing fermented juice, addition glucose syrup are taken
Sub- fruit wine former wine, the content of regulation to glucose syrup in grapefruit fruit wine former wine is 2wt%, makes it have the due color of grapefruit fruit wine
Fragrance, is clarified, is filtered, being bottled, being sealed, after sterilization, you can obtain golden yellow grapefruit fruit wine finished product.
Above-described embodiment is the present invention preferably implementation method, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from Spirit Essence of the invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (5)
1. a kind of production method without bitter taste grapefruit fruit wine, it is characterised in that comprise the following steps：
(1) remove the peel：By shaddock through mechanical or manual peeling, shaddock valve is obtained；
(2) crush：By shaddock valve through mechanical or manual broken, remove seed, grapefruit juice is obtained after squeezing, filtering or centrifugation；
(3) alcoholic fermentation：Grapefruit juice is taken, SO is added in the ratio of 60~200mg/L2, after stirring, addition carbon source adjust to
Fruit juice concentration of soluble solids is 22~25g/100g；It is 3~4 to add organic acid for adjusting pH value, according to 3~5mL/100mL
Ratio add well-grown fruit wine distiller's yeast to be fermented, fermentation to wine degree is not less than 12mL/100mL；Fermentation process transfer
Tank turns pond, removes bottom pomace；
(4) ageing, pouring：Sealing and standing at room temperature, ageing 0.1~2 year are placed in after the completion of alcoholic fermentation；In traditional aging process,
Wine simultaneously removes wine pin；Obtain grapefruit fruit wine former wine；
(5) de- hardship is allocated：The glucose syrup removing bitter taste of 1~4wt% is added toward grapefruit fruit wine former wine；
(6) clarification, bottling, sterilization：It is bottling, close after grapefruit fruit wine former wine after the de- hardship of above-mentioned allotment is clarified or filtered
Envelope, it is sterilized, obtain without bitter taste grapefruit fruit wine；
The DE values of glucose syrup used are 42；
Carbon source described in step (3) refers to glucose syrup；
Organic acid described in step (3) is at least one in citric acid and malic acid.
2. the production method without bitter taste grapefruit fruit wine according to claim 1, it is characterised in that：Carry out 2 in step (3)~
Turn tank or turn pond for 3 times.
3. the production method without bitter taste grapefruit fruit wine according to claim 1, it is characterised in that：Turn described in step (3)
Tank turns the pomace obtained in pond, and through squeezing, the zymotic fluid that acquisition is wherein remained is placed proceed alcoholic fermentation, gained in addition
Squeezing zymotic fluid is used to allocate grapefruit fruit wine former wine.
4. the production method without bitter taste grapefruit fruit wine according to claim 1, it is characterised in that：Carry out 3 in step (4)~
4 pourings.
5. the production method without bitter taste grapefruit fruit wine according to claim 1, it is characterised in that：Pouring is obtained in step (4)
The wine pin for arriving, by separating supernatant liquor after standing, obtains pure mellow wine pin liquid for allocating grapefruit fruit wine former wine.
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| CN106635604A (en) * | 2015-10-30 | 2017-05-10 | 李阳 | Porous rock (pumice) pomelo wine fermentation brewage method |
| CN106350393A (en) * | 2016-11-30 | 2017-01-25 | 钦州学院 | Baccaurea ramiflora lour and sticky rice sweet ferment rice and preparation method thereof |
| CN106701405A (en) * | 2016-11-30 | 2017-05-24 | 佛山市芊茹化妆品有限公司 | Anti-aging grapefruit health care fruit wine and application thereof in cosmetics |
| CN107365669A (en) * | 2017-09-21 | 2017-11-21 | 闽南师范大学 | A kind of radix glycyrrhizae shaddock wine and preparation method thereof |
| CN107904098B (en) * | 2018-01-03 | 2021-06-22 | 鄂州市梁子湖绿色食品开发有限公司 | Grapefruit fruit wine and preparation method thereof |
| CN109266490A (en) * | 2018-11-14 | 2019-01-25 | 重庆三峡职业学院 | A kind of preparation method of no bitter taste rose fragrant citrus fruit wine |
| CN115708551A (en) * | 2022-10-21 | 2023-02-24 | 暨南大学 | Bitter-free honey pomelo juice and production method thereof |
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