CN104987977B - 青梅枸杞果酒酿造工艺 - Google Patents
青梅枸杞果酒酿造工艺 Download PDFInfo
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Abstract
本发明涉及一种青梅枸杞果酒酿造工艺,包括如下步骤:青梅、枸杞与水按比例混合后破碎,得到果醪;往果醪中加入偏重亚硫酸钾,果胶酶,降酸剂,搅拌均匀,静置酶解;再经一次发酵,二次发酵,澄清和除菌,得到成品果酒。本发明的有益效果是:本工艺将青梅和枸杞混合后的果醪经酶解和两次发酵制取的果酒,充分兼顾了两种果品的适宜酿造特性和营养保健价值,采用了科学的发酵环境和参数控制,使制得的果酒不但具有双重保健效果,而且还具有良好的饮用口感。
Description
技术领域
本发明属于果酒加工技术领域,具体涉及一种用青梅全果和枸杞全果生产果酒的酿造工艺。
背景技术
青梅果实营养丰富,口味以清酸称绝。果肉含有多种维生素、氨基酸、柠檬酸、苹果 酸、酒石酸和钾、钙、铁等多种矿质元素,是很好的保健食品,具有生津止渴、增进食欲、杀菌解毒、净化血液、增强肝脏功能、预防高血压和脑溢血及抑制多种肿瘤等功效。青梅自身优良的营养和保健功能,使其果酒备受青睐。枸杞,为茄科植物枸杞的成熟果实,味甘、性平、滋肾、润肺、补肝明目,含有丰富的胡萝卜素、多种维生素和钙、铁等健康眼睛的必需营养物质,故有明目之功,俗称“明眼子”。具有增强免疫、抗肿瘤、抗氧化、抗衰老、降血脂、降血糖等多种药理作用与生理功效。基于我国酿酒工业的四个转变,即高度酒向低度酒转变、蒸馏酒向酿造酒转变、粮食酒向果类酒转变、普通酒向优质酒转变,针对目前大众追求营养健康的消费习惯,以及保健药酒上升的市场空间,结合青梅果品特性、纯酿造的天然元素、低酒度消费的保健需求,将青梅枸杞的多种保健因子结合起来,采取特殊酿造方法,研究纯酿造青梅枸杞保健工艺,开发满足不同品位、不同嗜好的消费人群,从口感、风格、品质、营养、保健等多方位体现特性的果酒,将成为适应市场需求的新趋势,具有广阔的市场前景。
目前,市场上的围绕青梅和枸杞分别开发的果酒产品,或者是用白酒浸泡,或者是利用青梅或枸杞的单品种酿造而成,没有将两者的保健和营养价值有效结合起来,通过完全微生物发酵方式进行综合利用,得到更有营养和保健功能的低度果酒产品。为此,研究开发了此项技术发明,以弥补多种缺陷的不足,获得兼具两种果品的优良营养价值和保健功效的纯酿造青梅枸杞果酒产品。
发明内容
本发明提供一种工艺简单、口感柔和协调、兼具青梅和枸杞独特浓郁香气和保健功能的青梅枸杞果酒酿造工艺,以弥补现有技术之不足。
本发明的技术方案如下:
青梅枸杞果酒酿造工艺,其特征在于,包括以下步骤:
a.果醪的制备:按重量比,将青梅、枸杞与水1:0.02~0.25:0.5~4.5的比例混合后破碎,得到果醪;
b.酶解:按重量比,往果醪中加入:偏重亚硫酸钾0.12g~0.3g/kg,果胶酶0.1g~0.5g/kg,降酸剂1g~6g/kg,搅拌均匀,在4℃~18℃温度条件下静置酶解4~20小时,得到酶解果醪;
c.一次发酵:按重量比,往酶解果醪中加入:蔗糖120g~220g/kg,酵母0.2g~0.5g/kg;在13℃~30℃温度条件下进行第一次发酵,发酵时间为10天~25天;进行过滤,除去果渣,得到一次发酵液;
d.二次发酵:按重量比,往一次发酵液中加入:偏重亚硫酸钾0.1g~0.17g/kg,降酸剂0.5g~3g/kg;发酵温度15℃~25℃,发酵时间为30天~60天,得到原果酒;二次发酵在密闭满罐条件中进行;
e.澄清:按重量比,往原果酒中加入壳聚糖0.2g~1.2g/kg,静置3天,过滤除去沉淀,得到澄清果酒;
f.除菌:对澄清果酒用0.22~0.45μm无菌微孔滤膜过滤,除去微生物,得到成品果酒。
优化的:降酸剂为碳酸钙、碳酸钾、酒石酸钾、碳酸钠和碳酸氢钾中的一种或任两种以上的组合。
本发明的有益效果是:本工艺将青梅和枸杞混合后的果醪经酶解和两次发酵制取的果酒,充分兼顾了两种果品的适宜酿造特性和营养保健价值,采用了科学的发酵环境和参数控制,使制得的果酒不但具有双重保健效果,而且还具有良好的饮用口感。
具体实施方式
实施例1:
果醪准备:将新鲜青梅果100kg,枸杞3kg,水60kg混合,破碎后得到果醪。
酶解:每100kg果醪中,加入偏重亚硫酸钾14g,果胶酶20g,碳酸钙120g,在5℃的温度条件下静置酶解18小时;得到酶解果醪。
一次发酵:每100kg酶解果醪中,加入蔗糖13kg,酵母25g;在温度16℃进行第一次发酵,发酵时间为20天;再进行过滤,除去果渣,得到一次发酵液。
二次发酵:每100kg一次发酵后的发酵液中,加入偏重亚硫酸钾15g,碳酸钠100g;发酵温度16℃,发酵时间为50天,得到原果酒;二次发酵在密闭满罐条件中进行。
澄清:每100kg原果酒中加入壳聚糖22g,混匀,静置3天,过滤除去沉淀,得到澄清果酒。
除菌:对澄清果酒用0.22μm无菌微孔滤膜过滤,除去微生物;膜操作压力为0.12MPa,灌装,得到无菌果酒。
包装:包装后即得青梅枸杞果酒成品。
实施例2:
果醪准备:将新鲜青梅果100kg,枸杞21kg,水400kg混合,破碎后得到果醪。
酶解:每100kg果醪中,加入偏重亚硫酸钾28g,果胶酶45g,碳酸钾150g,在18℃的温度条件下静置酶解5小时,得到酶解果醪。
一次发酵:每100kg酶解果醪中,加入蔗糖21kg,酵母50g,在温度25℃进行第一次发酵,发酵时间为14天。发酵完成结束后进行过滤,除去果渣,得到一次发酵液。
二次发酵:每100kg一次发酵后的发酵液,加入偏重亚硫酸钾16g,酒石酸钾290g,发酵温度24℃,发酵时间为35天,得到原果酒。二次发酵在密闭满罐条件下进行。
澄清:每100kg原果酒中加入壳聚糖100g,混匀,静置3天,过滤除去沉淀,得到澄清果酒。
除菌:对澄清果酒用0.45μm无菌微孔滤膜过滤,除去微生物;膜操作压力为0.12MPa,灌装,得到无菌果酒。
包装:包装后即得青梅枸杞果酒成品。
本发明中,各环节及添加剂的目的和意义如下:
酶解:利用果胶酶分解果胶的作用,分解原料中的果胶类物质,增强果醪的流动性,提高出酒率,同时又提高果醪的澄清度。
酶解的低温条件(4℃-18℃):有助于降低原料所带杂菌,为加入的偏重亚硫酸钾分解产生的二氧化硫对杂菌的杀灭创造更有利的条件;同时,低温作用还能有助于增强降酸效果,利于青梅果中香味物质的保存。
一次发酵:通过酵母的发酵作用,利用果醪中的营养成分,将糖类转化成酒精,使果酒达到一定的酒精度。
二次发酵:将一次发酵完成的发酵液进行二次发酵,具有生物降酸作用,利于二元酸向一元酸转化,使果酒总酸下降,酸涩感降低;此外,还可以提高细菌学稳定性,具有风味修饰等作用,使果酒口感柔和平衡。
二次发酵密闭满罐条件:首先,可以减少发酵液与氧气的接触,降低有效成分被氧化的风险;其次,进行二次发酵的乳酸细菌是兼性厌氧菌,发酵液中氧气过多,不利于菌体的生长和繁殖,而满罐条件下发酵液中的氧气含量较低,有利于乳酸细菌生长,使发酵平稳进行;再次,氧气的减少,也可以防止醋酸的生成,这有利于使发酵的果酒形成平衡协调的口感。
偏重亚硫酸钾:(1)抑制来自原料中的杂菌微生物,防止微生物杂菌对原料中营养成分的破坏以及产生邪杂味,影响最终产品口感和品质,为酵母的酒精发酵,创造一个纯净的环境,以保证发酵产品口感和品质的纯正;(2)保护果醪中的芳香物质以及单宁等成分不被氧化,更好地为饮用后在人体中发挥抗氧化的作用,也可以防止果酒或果醪的氧化浑浊现象的出现,保持果酒的保健功能和饮用价值以及感观品质。
降酸剂:针对青梅果原料本身酸度较高的特性,加入降酸剂,一方面是降低原料酸度,平衡口感;另一方面,原料酸度太高,会抑制发酵的启动。一次和二次发酵前分别加入降酸剂,是为了尽量减少降酸剂的使用量,达到正好能启动发酵的目的即可。虽然加入降酸剂可以改善口感,但过多反而会影响口感,使酒带有影响品质的咸涩味等不良口感。
果胶酶:降解原料中的果胶类物质,提高果醪澄清度,提高出酒率,增加原料的流动性,提高过滤通透性;对原料中的多酚、单宁等保健营养成分起到浸提的作用,以提高果酒中有益物质的含量,改善果酒的风味和品质。
酵母:用来进行果酒的酒精发酵。使用经过实验筛选的酵母菌,能更好的体现原料的特性,使果酒口感平和协调。
壳聚糖:对发酵完成的果酒进行澄清处理,使原果酒保持澄清透亮,防止在瓶贮期酒中大分子的不稳定因素导致的酒体浑浊现象的出现。此种澄清剂,不但效果较好,而且用量低,处理时间短;该澄清剂的吸附作用,还能够不同程度地降低果酒中柠檬酸、酒石酸、L-苹果酸、草酸等的含量,具有有效降低果酒酸度的效果。
Claims (1)
1.青梅枸杞果酒酿造工艺,其特征在于,包括以下步骤:
a.果醪的制备:按重量比,将青梅、枸杞与水1:0.02~0.25:0.5~4.5的比例混合后破碎,得到果醪;
b.酶解:按重量比,往果醪中加入:偏重亚硫酸钾0.12g~0.3g/kg,果胶酶0.1g~0.5g/kg,降酸剂1g~6g/kg,搅拌均匀,在4℃~18℃温度条件下静置酶解4~20小时,得到酶解果醪;
c.一次发酵:按重量比,往酶解果醪中加入:蔗糖120g~220g/kg,酵母0.2g~0.5g/kg;在13~30℃温度条件下进行第一次发酵,发酵时间为10天~25天;进行过滤,除去果渣,得到一次发酵液;
d.二次发酵:按重量比,往一次发酵液中加入:偏重亚硫酸钾0.1g~0.17g/kg,降酸剂0.5g~3g/kg;发酵温度15℃~25℃,发酵时间为30天~60天,得到原果酒;二次发酵在密闭满罐条件下进行;
e.澄清:按重量比,往原果酒中加入壳聚糖0.2g~1.2g/kg,静置3天,过滤除去沉淀,得到澄清果酒;
f.除菌:对澄清果酒进行0.22~0.45μm微孔滤膜过滤,除去微生物,得到成品果酒。
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