CN104974893A - Normal-juice roxburgh rose wine and preparation method thereof - Google Patents
Normal-juice roxburgh rose wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to fruit wine and particularly relates to normal-juice roxburgh rose wine and a preparation method thereof. The normal-juice roxburgh rose wine comprises the following raw materials in parts by weight: 100 parts of roxburgh rose, 0.08-0.15 part of pectinase, 0.06-0.13 part of hemicellulase and 0.01-0.02 part of tannase. The invention has the following beneficial effects that by making full use of the characteristics of roxburgh rose and taking the normal juice of roxburgh rose as a raw material, high-quality roxburgh rose wine is produced through fermentation; and the obtained normal-juice roxburgh rose wine has rich honey aroma and specific fragrant smell of roxburgh rose, good mouthfeel and full and outstanding aroma.
Description
Technical field
The present invention relates to fruit wine, be specifically related to a kind of Normal juice thorn pear wine and preparation method thereof.
Background technology
Rosa roxburghii is the fruit of rosaceous plant rosa roxburghii, has another name called thatch pears, oblonga, Wen Xianguo.Rosa roxburghii main product Guizhou, annual production, more than few hundred thousand tonnes of, is the precious fruit of nutrition of healthcare.Containing abundant vitamins C in fruit, the edible portion of every hectogram fresh fruit, generally containing vitamins C 2,000 milligrams, is therefore referred to as " king of Vc "; Every hectogram fresh fruit contains tannin 500-1000 milligram, containing sour 1-2 gram, and total reducing sugar amount about 4 grams.Compared with Rosa roxburghii, sugary more than 20 grams of grape, containing acid about 0.5 gram, tannin 2-5mg.
Fruit of Grossularia burejensis Berger has strong and special honey is fragrant, and have again a large amount of tannin and acid, sugar degree is not high yet simultaneously, and therefore mouthfeel is both sour and puckery, is unsuitable for eating raw, is a kind of raw material being suitable for making wine, very long for the history of making wine, and is mainly limited to Guizhou Province domestic.The sugar degree of Rosa roxburghii is low, can not indiscriminately imitate method vinous and produce; Tannin content simultaneously in Rosa roxburghii is higher, impact is had on mouthfeel, and it is inhibited to microorganism during the fermentation, so the independent Rosa roxburghii Normal juice of general little use is fermented, be mostly to take Rosa roxburghii as auxiliary material, together ferment with itself and the raw material such as glutinous rice, jowar, such as mix glutinous rice with Rosa roxburghii to brew alcoholic beverages, obtain Rosa roxburghii sticky rice wine, taste is sweet and can help digestion, and belongs to nutrition low alcohol.Therefore, almost unmanned direct Rosa roxburghii is made wine as main raw material.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of Normal juice thorn pear wine and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of Normal juice thorn pear wine, the raw material of described Normal juice thorn pear wine comprises the tannase of the Rosa roxburghii of 100 weight parts, the polygalacturonase of 0.08-0.15 weight part, the hemicellulase of 0.06-0.13 weight part and 0.01-0.02 weight part.
Wherein Rosa roxburghii selects ripening degree higher, namely complete yellow or have light green on a small quantity, honey aromatic strongly fragrant, without rotting, pure fruit, preferred sea level elevation 1000-1500 rice, sunshine abundance the Rosa roxburghii in producing region.
Further, the raw material of described Normal juice thorn pear wine comprises the tannase of the Rosa roxburghii of 100 weight parts, the polygalacturonase of 0.12 weight part, the hemicellulase of 0.1 weight part and 0.016 weight part.
A preparation method for above-mentioned Normal juice thorn pear wine, comprises the steps:
Step 1: cleaned by Rosa roxburghii, smash to pieces, obtains Rosa roxburghii puree;
Step 2: polygalacturonase, hemicellulase are mixed with described Rosa roxburghii puree, keep after 1 hour under 40 DEG C of constant temperature, make polygalacturonase, hemicellulase fully mixes with puree, standing 2 hours of room temperature, squeezes, obtains Blackthorn pear fruit-juice;
Step 3: add polygalacturonase in described Blackthorn pear fruit-juice, obtains the fruit juice clarified;
Step 4: the fruit juice of described clarification is fermented, adds tannase in fermenting process, controlling fermentation time is 1-4 month, and leavening temperature is 15-25 DEG C, obtains Normal juice thorn pear wine;
Wherein, the mass ratio of the polygalacturonase in step 2 and the polygalacturonase in step 3 is 3-5:1.
Because ensure that the activity of enzyme is not destroyed, and the nutritive effect of Rosa roxburghii, therefore can not carry out production control by the high temperature means of routine, squeezing, fermentation, allotment and packaging and other steps are generally all carried out, to ensure that the mouthfeel of finished product thorn pear wine is not destroyed under normal temperature condition.Add polygalacturonase and hemicellulase during squeezing, the crushing juice rate of Blackthorn pear fruit-juice can be made to improve about 20%.
Further, described Normal juice thorn pear wine carries out air distillation at 100 DEG C, obtains distillate; Described distillate is mixed according to the ratio that mass ratio is 1:4-5 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.
Further, in described distillate, add the Rosa roxburghii of natural air drying, leave standstill 1-7 days, standing complete distillate is mixed according to the ratio that mass ratio is 1:4-5 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.The quality of the air-dry Rosa roxburghii added in distillate is close with the quality of described distillate.
The selection of raw material, different treatment process are all the major causes having influence on final finished wine flavour.It is fragrant that Rosa roxburghii has honey strong especially, by the gimmick of flavour passage, finally makes the fragrance of finished product thorn pear wine more plentiful outstanding.
SOD in Rosa roxburghii is copper/zinc-type superoxide-dismutase, and processing temperature less than 60 degree can preserve more than 60% activity.Content is from 100U/g to 5000U/g, and major influence factors adds temperature in man-hour, metal ion etc.Tannin content in Rosa roxburghii is very high, and close to 1%, wherein existing Hydrolysable Tannins has condensed tannin again; There is oxidation-resistance, and have restraining effect to free radical and negative oxygen ion.Tannin is the essential substance forming wine body skeleton in red wine is brewageed, and therefore, often has and artificially add tannin in red wine technique now; And the tannin content of Rosa roxburghii is too high, affect or inhibit the fermentation of thorn pear wine on the contrary, while how utilizing tannin to make it decompose generation peculiar flavour, avoid again it just to become on the suppression of fermentation the key factor affecting Normal juice thorn pear wine technique side.
In thorn pear wine, the number of tannin can determine the local flavor of wine, structure and quality.The red wine quality lacking tannin is frivolous, does not have abundant sensation, and the red wine that tannin enriches can be deposited year in year out, and ferments aromatic careful old local flavor gradually, and thorn pear wine is like this equally.The Main Function of tannin comprises: 1, for thorn pear wine sets up " skeleton ", makes wine body structure stable, solid plentiful; 2, polymerization-stable coloring matter is effectively that thorn pear wine gives perfect and dynamic color; 3 and wine liquid in other material react, generate new material, increase the complicacy of thorn pear wine.
Hydrolysable Tannins is had also to have condensed tannin in the tannin of Rosa roxburghii, Hydrolysable Tannins is easily decomposed by the microorganisms during the fermentation and generates subset thus produce a series of flavour substances, condensed tannin be difficult to decompose but also with the antioxygenation of its flavonoid, and in the rear ferment of wine, have its special efficacy, and wine body is made to present a kind of local flavor of uniqueness because of the content of its superelevation.Lack in traditional technology and the control Sum decomposition of tannin content is induced, and the progress in recent years zymetologys has made significant progress in this regard, the making method of the Normal juice thorn pear wine that this aspect provides is based upon in recent years on the maturation process basis of enzyme process alcoholic just, squeezing the juice, clarify, tannin controls to use enzyme process in the links such as Sum decomposition, more insoluble problems before solving, finally reach ideal effect.
Because the different times of tannase at fermenting process adds, the effect played is different, does concrete description below to it:
In described step 4, in 1-10 days of fermentation, in the fruit juice of described clarification, add tannase.In the early stage of fermentation, i.e. 1-10 days, adds tannase, and the tannin about half can be made to degrade, thus reaches the object removing part astringent taste.
In described step 4, in 20-30 days of fermentation, in the fruit juice of described clarification, add tannase.At the 20-30 days of fermentation, add tannase, then have and promote that tannin decomposes the effect strengthening product special flavour.
Therefore tannase is according to final object, can select to add at the different times of fermentation, and its add-on is generally about 0.05% of fruit juice gross weight, and the mass ratio of fruit of Grossularia burejensis Berger and Blackthorn pear fruit-juice is about 3:1 simultaneously.
Further, the fruit juice of described clarification ferments in wooden barrel.Tannin plays vital effect in fermentation of Cili pear wine, generates inner complex and precipitates, therefore can not use the metalwares such as iron copper during the fermentation because react with complexing of metal ion containing a large amount of hydroxyl in tannin.
Further, the alcoholic strength of described thorn pear wine is 8-15%.Preferably, the alcoholic strength of described thorn pear wine is 12%; Fragrant and the distinctive fragrance of Rosa roxburghii with strong honey; Golden yellow color is partially brown, and transparency is high, without naked eyes visible foreign; The micro-acid of entrance, without sweet taste, astringent taste is slightly aobvious, has special thorn pear wine savoury.
Beneficial effect of the present invention is: the present invention makes full use of the feature of Rosa roxburghii self, with Rosa roxburghii Normal juice for fermenting raw materials production high-quality thorn pear wine, the Normal juice thorn pear wine of gained is with strong honey perfume and the distinctive fragrance of Rosa roxburghii, and good mouthfeel, fragrance is more plentiful outstanding.
Accompanying drawing explanation
Fig. 1 is the Making programme figure of Normal juice thorn pear wine provided by the invention.
Embodiment
As shown in Figure 1, the invention provides a kind of Normal juice thorn pear wine, make through squeezing, fermentation, allocation processing and packaging and other steps and obtain.Polygalacturonase, hemicellulase and the tannase of preparing Normal juice thorn pear wine provided by the invention used are commercially available prod, commercially can buy and obtain, or, use prior art to produce and obtain.
Embodiment 1
A kind of Normal juice thorn pear wine, its preparation method comprises the steps:
Step 1: 100kg Rosa roxburghii is cleaned, smashed to pieces, obtains Rosa roxburghii puree;
Step 2: 0.1kg polygalacturonase, 0.1kg hemicellulase are mixed with described Rosa roxburghii puree, keep after 1 hour under 40 DEG C of constant temperature, make polygalacturonase, hemicellulase fully mixes with puree, standing 2 hours of room temperature, squeezes, obtains Blackthorn pear fruit-juice;
Step 3: add 0.02kg polygalacturonase in described Blackthorn pear fruit-juice, obtains the fruit juice clarified;
Step 4: fermented by the fruit juice of described clarification, in 1-10 days of fermentation, add 0.16kg tannase, controlling fermentation time is 4 months, and leavening temperature is 15-25 DEG C, obtains Normal juice thorn pear wine.
The alcoholic strength of gained Normal juice thorn pear wine is 12%, and fragrant and the distinctive fragrance of Rosa roxburghii is dense with strong honey, the micro-acid of entrance, without sweet taste, astringent taste is slightly aobvious, and golden yellow color is partially brown, and transparency is high, without naked eyes visible foreign.
Embodiment 2
A kind of Normal juice thorn pear wine, as described in Example 1, just fermentation time is 1 month to its making method.The alcoholic strength of the thorn pear wine of gained is 8%, and alcoholic strength is lower, with the distinctive fragrance of Rosa roxburghii; The micro-acid of entrance, without sweet taste, astringent taste is slightly aobvious, and golden yellow color is partially brown, and transparency is high, without naked eyes visible foreign.
Embodiment 3
A kind of Normal juice thorn pear wine, as described in Example 1, just gained Normal juice thorn pear wine carries out air distillation to its making method at 100 DEG C, obtains distillate; Described distillate is mixed according to the ratio that mass ratio is 1:4 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.
The alcoholic strength of the thorn pear wine of gained is 15%, and alcoholic strength is higher, the micro-acid of entrance, and without sweet taste, astringent taste is slightly aobvious, the fragrant and distinctive fragrance of Rosa roxburghii with strong honey.
Embodiment 4
A kind of Normal juice thorn pear wine, as described in Example 1, just gained Normal juice thorn pear wine carries out air distillation to its making method at 100 DEG C, obtains distillate, adds the Rosa roxburghii of natural air drying in described distillate, leaves standstill 1-7 days; Described distillate is mixed according to the ratio that mass ratio is 1:5 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.
The alcoholic strength of the thorn pear wine of gained is 13%, adopts the gimmick of flavour passage, finally makes the fragrance of finished product thorn pear wine more plentiful outstanding.
Embodiment 5
A kind of Normal juice thorn pear wine, its making method as described in Example 1, just added tannase in 20-30 days of fermentation in the fruit juice of described clarification.
The alcoholic strength of gained thorn pear wine is 8%, and the distinctive fragrance of Rosa roxburghii is denseer.
Embodiment 6
A kind of Normal juice thorn pear wine, its making method as described in Example 1, just adds the polygalacturonase of 0.06kg and the hemicellulase of 0.06kg in Rosa roxburghii expressing process; The polygalacturonase of 0.02kg is added when juice clarification; Add the tannase of 0.01kg during the fermentation.
The alcoholic strength of gained Normal juice thorn pear wine is 10%, dense with the distinctive fragrance of Rosa roxburghii, the micro-acid of entrance, has strong and special honey is fragrant.
Embodiment 7
A kind of Normal juice thorn pear wine, its making method as described in Example 1, just adds the polygalacturonase of 0.125kg and the hemicellulase of 0.13kg in Rosa roxburghii expressing process; The polygalacturonase of 0.025kg is added when juice clarification; Add the tannase of 0.02kg during the fermentation.
The alcoholic strength of gained Normal juice thorn pear wine is 13%, and fragrant and the distinctive fragrance of Rosa roxburghii is dense with strong honey, the micro-acid of entrance, without sweet taste, astringent taste is slightly aobvious, and golden yellow color is partially brown, and transparency is high, without naked eyes visible foreign.
The basic local flavor of Normal juice thorn pear wine of embodiment 1 to 7 different methods gained is identical, just alcoholic strength, color and luster, fragrance difference to some extent.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (9)
1. a Normal juice thorn pear wine, is characterized in that: the raw material of described Normal juice thorn pear wine comprises the tannase of the Rosa roxburghii of 100 weight parts, the polygalacturonase of 0.08-0.15 weight part, the hemicellulase of 0.06-0.13 weight part and 0.01-0.02 weight part.
2. Normal juice thorn pear wine according to claim 1, is characterized in that: the raw material of described Normal juice thorn pear wine comprises the tannase of the Rosa roxburghii of 100 weight parts, the polygalacturonase of 0.12 weight part, the hemicellulase of 0.1 weight part and 0.016 weight part.
3. the preparation method of the Normal juice thorn pear wine described in claim 1 or 2, is characterized in that: comprise the steps:
Step 1: cleaned by Rosa roxburghii, smash to pieces, obtains Rosa roxburghii puree;
Step 2: polygalacturonase, hemicellulase are mixed with described Rosa roxburghii puree, keep after 1 hour under 40 DEG C of constant temperature, make polygalacturonase, hemicellulase fully mixes with puree, standing 2 hours of room temperature, squeezes, obtains Blackthorn pear fruit-juice;
Step 3: add polygalacturonase in described Blackthorn pear fruit-juice, obtains the fruit juice clarified;
Step 4: the fruit juice of described clarification is fermented, adds tannase in fermenting process, controlling fermentation time is 1-4 month, and leavening temperature is 15-25 DEG C, obtains Normal juice thorn pear wine;
Wherein, the mass ratio of the polygalacturonase in step 2 and the polygalacturonase in step 3 is 3-5:1.
4. the preparation method of Normal juice thorn pear wine according to claim 3, is characterized in that: described Normal juice thorn pear wine carries out air distillation at 100 DEG C, obtains distillate; Described distillate is mixed according to the ratio that mass ratio is 1:4-5 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.
5. the preparation method of Normal juice thorn pear wine according to claim 4, it is characterized in that: the Rosa roxburghii adding natural air drying in described distillate, leave standstill 1-7 days, standing complete distillate is mixed according to the ratio that mass ratio is 1:4-5 with described Normal juice thorn pear wine, obtains the Normal juice thorn pear wine of another kind of taste.
6. the preparation method of Normal juice thorn pear wine according to claim 3, is characterized in that: in described step 4, in 1-10 days of fermentation, add tannase in the fruit juice of described clarification.
7. the preparation method of Normal juice thorn pear wine according to claim 3, is characterized in that: in described step 4, in 20-30 days of fermentation, add tannase in the fruit juice of described clarification.
8. the preparation method of Normal juice thorn pear wine according to claim 3, is characterized in that: the fruit juice of described clarification ferments in wooden barrel.
9. the preparation method of the Normal juice thorn pear wine according to claim 3-8 any one, is characterized in that: the alcoholic strength of described Normal juice thorn pear wine is 8-15%.
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Cited By (4)
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| CN105995310A (en) * | 2016-06-01 | 2016-10-12 | 贵州天赐贵宝食品有限公司 | Rosa roxburghii tratt juice and preparation method thereof |
| CN109055147A (en) * | 2018-08-28 | 2018-12-21 | 贵州宏财聚农投资有限责任公司 | A kind of thorn pear wine and preparation method thereof |
| CN111067829A (en) * | 2019-12-19 | 2020-04-28 | 贵州山王果健康实业有限公司 | Preparation process for fermenting roxburgh rose normal juice |
| CN112961745A (en) * | 2021-02-26 | 2021-06-15 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995310A (en) * | 2016-06-01 | 2016-10-12 | 贵州天赐贵宝食品有限公司 | Rosa roxburghii tratt juice and preparation method thereof |
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| CN111067829A (en) * | 2019-12-19 | 2020-04-28 | 贵州山王果健康实业有限公司 | Preparation process for fermenting roxburgh rose normal juice |
| CN112961745A (en) * | 2021-02-26 | 2021-06-15 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
| CN112961745B (en) * | 2021-02-26 | 2023-03-17 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
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Application publication date: 20151014 |