CN105062825A - Method for producing green plum impregnated wine - Google Patents
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Abstract
The invention belongs to the field of food manufacture, and provides a method for producing green plum impregnated wine. The method comprises the following steps: (1) green plum treatment; (2) green plum impregnation; (3) green plum wine aging; (4) green plum wine subpackage. A large quantity of tests show that if green plums are stored for 20 to 24 hours at 20 to 22 DEG before impregnation, the acidity of the green plums can be lowered, so as to taste better. When the aging step is conducted on green plum wine virgin pulp after filtering, impurities of the green plum wine virgin pulp can be reduced, the transparency of the green plum wine can be improved, and the green plum wine can be more stable. When the aging step is conducted on green plum wine virgin pulp after high-temperature instant thermal treatment, and the sealing step is carried out after ultrasonication and thermal treatment, the stability of the green plum wine also can be improved; moreover, high-temperature instant thermal treatment and ultrasonication also enable the taste of the green plum wine better and the flavor of the green plum wine to be more typical. Overall, through the large quantity of tests, the green plum impregnated wine which is unique in flavor, excellent in quality, and stable in property can be obtained. The method provides a reference for manufacturers to produce green plum impregnated wine.
Description
Technical field
The invention belongs to food manufacture field, relate to a kind of making method of green plum impregnating liquor.
Background technology
Fruit plum (PrunusmlzmeSieb.etZucc) is also known as green plum, and Rosaceae deciduous fruit tree, originates in China.Plum fruits nutrition enriches, according to analysis, containing carbohydrate 8.51g, fatty 2.84g in every 100g fresh fruit, and protein 1.67g and multiple organic acid, carbohydrate, mineral substance, VITAMIN etc.The acid of plum fruity, should not eat raw, and major part is for the production of processing.At present, processed goods mainly comprises green gage in syrup, crisp plum, plum embryo, preserved plum, Mei Jingzhi, plum sauce, green liquor etc.
Green liquor is with a long history, cultural connotation is far-reaching.Record according to the Three Kingdoms: build peace 5 years, Liu's standby " learning garden in being permitted field, thinking the stratagem of concealing one's true features ", Cao behaviour invites the standby opinion altogether of Liu hero all over the world with Greengage wine, and the allusion of green liquor and " Greengage wine opinion hero " thereof sees history records thus.Green liquor is one of classical processed goods of green plum, there is aromatic strongly fragrant, the feature such as sweet-smelling is good to eat of nutritious, plum, also have that appetizing is promoted the production of body fluid, improves stomach, health care, delayed senility, beautifying face and moistering lotion, retain youthful vitality, antibacterial, expelling parasite, the health-care effect such as antianaphylaxis, be a kind of good health promoting wine.
The method of current making green liquor mainly contains fermentation method and pickling process, and the green liquor that fermentation method produces is nutritious, mouthfeel is full, but higher to the requirement of fermentation equipment and fermenting enzyme, wayward.And flood green plum and can well solve fermentation green plum the problems referred to above, and phenyl aldehyde content is higher, more can keep the exemplary fragrance of green plum, but how to ensure the local flavor of green liquor in steeping process, avoid the potato spirit of high-content to cause drinking person to produce headache, dizzy phenomenon simultaneously, ensure that the stability of sour-sweet moderate mouthfeel and guarantee green plum impregnating liquor is problem demanding prompt solution in steeping process.
Summary of the invention
The object of the invention is for existing issue, a kind of making method of green plum impregnating liquor is provided.
Object of the present invention is achieved through the following technical solutions
1. the invention provides a kind of making method of green plum impregnating liquor, the method comprises the steps:
(1) green plum process: select Fruit but do not turn yellow green plum, depositing 20-24h, stalk for 20 DEG C-22 DEG C, non-ly rubs cleaning, and naturally dry, guarantee green plum is not damaged;
(2) green plum dipping: alternately add green plum and sugar in totally aseptic Glass Containers, wherein, green plum is 2-5: 1 with the mass ratio of sugar, ensures that green plum fully mixes with sugar; In plum sugar mixture, add the brewing spirit of 45 °-55 °, weight is 1-1.2 times of green plum; 22 DEG C-24 DEG C dippings obtain green liquor magma in 6-8 month;
(3) green liquor ageing: green liquor magma step (2) obtained is after 10-25 μm of membrane filtration, and 22-25 DEG C airtight seals 6-7 month up for safekeeping;
(4) green liquor packing: the green liquor of step (3) after ageing is obtained green plum impregnating liquor after the ul-trasonic irradiation 20-25min of 40-44kHz, 380-400W; Packing, sealing, 15-20 DEG C keeps in Dark Place.
The quality of selection to green liquor of green plum is most important, and the green plum kind that select here must be without pained kind.Meanwhile, green plum ripening degree affects the sugar-acid ratio of green plum, and we require Fruit but do not turn yellow, and the ripening degree clearly can understanding now green plum is to those skilled in the art that 7-8 is ripe, and pulp sugar degree is advisable with 20-22mg/g.Stalk, non-key of rubbing cleaning ensure that green plum is not damaged, and avoiding green plum to break affects dipping and mouthfeel.
Any one sugar commercially available selected by sugar, can be any one sugar such as rock sugar, white sugar, caster sugar, as long as green plum fully can mix with sugar.We find using the rock sugar after fragmentation as sugared source through overtesting, and the green plum impregnating liquor mouthfeel produced is best.Brewing spirit can be arbitrary white wine, and key is the number of degrees that alcoholic strength reaches required by us.
2. the making method of the above-mentioned 1 green plum impregnating liquor provided, wherein, step (3) green liquor magma carries out airtight sealing up for safekeeping after carrying out high-temperature instantaneous thermal treatment 8-9s with 120 DEG C-126 DEG C after membrane filtration after filtration again.
3. the making method of the above-mentioned 2 green plum impregnating liquors provided, wherein, step (4) carries out packing again after carrying out ul-trasonic irradiation after 75-80 DEG C of thermal treatment 5-10min.
4. the making method of the above-mentioned 3 green plum impregnating liquors provided, wherein, the green plum described in step (2) is 3: 1 with the mass ratio of sugar; The number of degrees of brewing spirit are 45 °, and weight is 1.2 times of green plum.
5. the making method of the above-mentioned 3 green plum impregnating liquors provided, wherein, described in step (3), filter sizes is 10 μm; Described high-temperature instantaneous thermal treatment temp is 120 DEG C, and the treatment time is 7s.
6. the making method of the above-mentioned 3 green plum impregnating liquors provided, wherein, in the ul-trasonic irradiation process described in step (4), the ultrasonic wave used is 42kHz, 380W, and action time is 20min.
7. the making method of the green plum impregnating liquor described in above-mentioned 3, wherein, in the ul-trasonic irradiation process described in step (4), thermal treatment temp is 75 DEG C, and the treatment time is 5min.
Beneficial effect:
1. the sugar-acid ratio in green liquor directly affects the mouthfeel of green liquor, and suitable sugar-acid ratio both can ensure the pure of green liquor, also can ensure to deposit and nutrition.The present invention, by a large amount of tests, finds that green plum deposits at 20 DEG C-22 DEG C the acidity that 20-24h can reduce green plum before flooding, thus makes sense organ finer.
2. ultrasonic wave is by cavitation, causes dissolved oxygen to be dissociated, makes alcohols material oxidized, thus reduces the content of potato spirit, avoids because potato spirit makes people drink rear generation headache, dizzy problem.Meanwhile, due to esterification, fruital and wine flavour are given prominence to.
3. high-temperature instantaneous thermal treatment, can remove the cold and hot agglutinator storing wine after certain hour, and the micropopulation of attachment, thus ensures the stability of wine.From our sensory evaluation, can be clear that, exceed without the heat treated wine body of high-temperature instantaneous through its sensory evaluation scores of high-temperature instantaneous heat treated wine body.
Accompanying drawing explanation
The green liquor aromatoising substance kind quantity that Fig. 1 obtains according to embodiment 3 and contrast 4 compares
The green liquor aromatoising substance color atlas that Fig. 2 obtains according to embodiment 3 and contrast 4
The green liquor that A contrast 4 obtains, the green liquor that B embodiment 3 obtains
Embodiment
Below in conjunction with embodiment, the present invention will be further described, and the experimental technique of unreceipted actual conditions in the following example, usually according to the known approaches of this area.
Embodiment 1
(1) select Fruit but do not turn yellow without puckery green plum 1kg, what the present invention adopted is Suzhou Western Hills fruit plums.Deposit 24h for 20 DEG C, with the careful stalk of toothpick (can't fruit be staved), clean up (can not rub), naturally dry, ensure that green plum is not damaged;
(2) naturally dry after Glass Containers disinfection; In totally aseptic Glass Containers, alternately add green plum and rock sugar, wherein, the quality of sugar is 300g, and in adition process, not timing carefully shakes lower-glass container, ensures that green plum fully mixes with sugar; In plum sugar mixture, add the brewing spirit (WuLiangye Group company limited) of 45 °, weight is 1.2 times of green plum; 22 DEG C of dippings obtain green liquor magma in 8 months;
(3) green liquor ageing: green liquor magma step (2) obtained is after 10 μm of membrane filtrations, and 22-25 DEG C airtight seals 6-7 month up for safekeeping;
(4) green liquor packing: the green liquor of step (3) after ageing is obtained green plum impregnating liquor after the ul-trasonic irradiation 20min of 42kHz, 380W; Packing, sealing, 15-20 DEG C keeps in Dark Place.
Embodiment 2
(1) select Fruit but do not turn yellow without puckery green plum 1kg, what the present invention adopted is Suzhou Western Hills fruit plums.Deposit 20h for 22 DEG C, with the careful stalk of toothpick (can't fruit be staved), clean up (can not rub), naturally dry, ensure that green plum is not damaged;
(2) naturally dry after Glass Containers disinfection; In totally aseptic Glass Containers, alternately add green plum and rock sugar, wherein, the quality of sugar is 200g, and in adition process, not timing carefully shakes lower-glass container, ensures that green plum fully mixes with sugar; In plum sugar mixture, add the brewing spirit (WuLiangye Group company limited) of 55 °, weight is 1 times of green plum; 24 DEG C of dippings obtain green liquor magma in 6 months;
(3) green liquor ageing: green liquor magma step (2) obtained is after 10 μm of membrane filtrations, and 22-25 DEG C airtight seals 6-7 month up for safekeeping;
(4) green liquor packing: the green liquor of step (3) after ageing is obtained green plum impregnating liquor after the ul-trasonic irradiation 20min of 40kHz, 400W after 75 DEG C of thermal treatment 5min; Packing, sealing, 15-20 DEG C keeps in Dark Place.
Embodiment 3
3.1 process according to the materials and methods of embodiment 2, but carry out airtight sealing up for safekeeping again carry out high-temperature instantaneous thermal treatment 8-9s with 120 DEG C-126 DEG C after step (3) membrane filtration after.
3.2 controlled trials:
Contrast 1: process according to the materials and methods of embodiment 2, but fruit plum does not deposit 24h at 20 DEG C, also not through step (3) membrane filtration with airtightly to seal up for safekeeping.
Contrast 2: process according to the materials and methods of embodiment 2, but fruit plum wine without ul-trasonic irradiation, the also not direct packaging sealing through 75 DEG C of thermal treatments.
Contrast 3: process according to the materials and methods of embodiment 2, but fruit plum wine does not deposit 24h, the also not direct packaging sealing through 75 DEG C of thermal treatments at 20 DEG C.
Contrast 4: according to embodiment 2 material conventionally: cleaning green plum, dry, the mixing of plum sugar, 22 DEG C-24 DEG C dippings obtain green plum impregnating liquor in 12-15 months.
3.3 total acids, total sugar content, alcoholic strength measure
With Jian Shi titration measuring total acid, with the total reducing sugar of Fei Linshi volumetric determination sealed packaging after 3 days, Ebullioscope measures alcoholic strength.
3.4 determination of light transmittance
Transmittance: with the transmittance of spectrophotometer after 520nm place measures sealed packaging half a year
3.4 aromatoising substance extracting process
Headspace solid phase microextractiom (HS-SPME) is adopted to carry out isolation and identification to aroma component.Use and purchased from 50/30 μm of PDMS/DVB/CARSPME extracting head of SupelcoCo. (Bellefonte, PA, USA), sample is analyzed.Method (Wangetal., 2009 of extraction reference literature; Yangetal., 2009; Liu Ze waits quietly, 2009), (Zhao Shuan, 2013), and to be improved: each increment product is got 5ml and added the 15ml that 1.5g sodium-chlor puts into sealing with cover simultaneously and extract bottle, repeats five times.Adopt automatic loading technology, first extract bottle and hatch 40min at 60 DEG C, after then SPME extracting head is inserted and extracted 30min in bottle, extracting head is transferred in the gas chromatographic sample introduction mouth of 220 DEG C to analyze without shunting mode Thermal desorption 2min.
3.5 aromatoising substances carry out Analysis and Identification
Gas chromatograph-mass spectrometer is adopted to carry out Analysis and Identification to aromatoising substance.Gas-chromatography model is Agilent 7890A, and mass spectrum model is Agilent 5975C (Agilent company).Adopt J & W122-4732DB-17ms (30m × 0.25mm × 0.25 μm) capillary column, heating schedule is: 40 DEG C keep 5 minutes, then 70 DEG C are risen to 2 DEG C/min, keep 2 minutes, 120 DEG C are risen to 3 DEG C, rise to 150 DEG C with 5 DEG C/min again, finally rise to 220 DEG C with 10 DEG C/min, keep 2 minutes.Line of transference temperature is 280 DEG C.Mass detector adopts EI pattern, and voltage is 70eV; Ion source temperature is 230 DEG C; Scanning speed is 2.88scan/s; Mass spectrometric detection scope is m/z29-540, and carrier gas is helium, and flow velocity is 1.0ml/min.By mass-spectrometric data (MassSpectrometryDataCentre relevant to mass-spectrometric data storehouse (NIST08), 1974), and pertinent literature compare (NISTChemistryWebBook, 2005) Qualitative Identification is carried out to aromatoising substance.Survey substances content adopt area normalization method represent relative content.
3.6 green liquor sensory evaluation indexs
Select 10 liquor assessment professionals, according to the sensory evaluation index that green liquor is usual, as shown in table 1, to embodiment 1,2,3, the green liquor overall quality that contrast 1,2,3,4 method obtains is evaluated.
Table 1
3.5 measurement results and analysis
(1) total acid, total reducing sugar, alcoholic strength analysis
Table 2 different treatment is on the impact of green liquor composition
| Total acid (g/L) | Total reducing sugar (g/L) | Alcoholic strength % | Transmittance | |
| Embodiment 1 | 10.22 | 1.87 | 18.83 | 46.20 |
| Embodiment 2 | 10.34 | 1.88 | 18.87 | 47.18 |
| Embodiment 3 | 10.23 | 1.89 | 18.90 | 47.26 |
| Contrast 1 | 11.32 | 1.90 | 18.75 | 45.54 |
| Contrast 2 | 10.16 | 1.92 | 18.89 | 41.19 |
| Contrast 3 | 14.78 | 1.67 | 19.12 | 42.35 |
| Contrast 4 | 13.02 | 1.88 | 19.32 | 37.72 |
Can see from table 2, after ultrasonication, the acidity in green liquor increases, but after being through half a year, transmittance but increases than unprocessed contrast 4, illustrates that stability increases; , can see from data meanwhile, green plum through depositing, green liquor magma through filtration after, not only acidity reduce, total reducing sugar increase and also after six months deposit, transmittance also increases, and illustrates that green plum is deposited and filters energy deacidification with green liquor magma, improve stability.Compared by contrast 1 and contrast 3, the transmittance of green liquor after half a year within 5 minutes, can be increased through 75 DEG C of thermal treatments, and increase the stability of green liquor.
(2) aromatoising substance qualification
The aromatoising substance kind of comparing embodiment 3 and control group 4, as can be seen from Fig. 1,2, through the green liquor that method provided by the invention obtains, the green liquor aromatoising substance that its aroma substance makes than traditional method is more, and significant difference.Comparative example 1, contrast 2,3,4 find, its potato spirit of the green liquor after ul-trasonic irradiation reduces, and improve the content that ul-trasonic irradiation frequency and intensity better can reduce potato spirit, as shown in table 3.
Table 3 ultrasonication is on the impact (mg/L) of green plum potato spirit
| Potato spirit kind | Embodiment 1 | Contrast 2 | Contrast 3 | Contrast 4 |
| Isopropylcarbinol | 142.83 | 132.76 | 128.56 | 152.96 |
| Primary isoamyl alcohol | 253.76 | 267.36 | 238.16 | 289.32 |
| Potato spirit | 396.59 | 400.12 | 366.72 | 442.28 |
(3) green liquor sensory evaluation index
The green liquor vinosity evaluated through wine taster is as shown in table 4, can see, the green liquor total appraisal obtained through embodiment 3 is the highest, and mark is the highest, and illustrate that the green liquor vinosity obtained through method provided by the invention is good, degree of recognition is high.
The green liquor sensory evaluation that table 4 different methods obtains
Can know; above-described embodiment is only in order to illustrate the illustrative embodiments that inventive principle adopts; but the present invention is not limited only to this; those skilled in the art are not departing under real situation of the present invention; can make various improvement and change, these improve and change and also belong to protection scope of the present invention.
Claims (7)
1. a making method for green plum impregnating liquor, is characterized in that, the method comprises the steps:
(1) green plum process: select Fruit but do not turn yellow green plum, depositing 20-24h, stalk for 20 DEG C-22 DEG C, non-ly rubs cleaning, and naturally dry, guarantee green plum is not damaged;
(2) green plum dipping: alternately add green plum and sugar in totally aseptic Glass Containers, wherein, green plum is 2-5: 1 with the mass ratio of sugar, ensures that green plum fully mixes with sugar; In plum sugar mixture, add the brewing spirit of 45 °-55 °, weight is 1-1.2 times of green plum; 22 DEG C-24 DEG C dippings obtain green liquor magma in 6-8 month;
(3) green liquor ageing: green liquor magma step (2) obtained is after 10-25 μm of membrane filtration, and 22-25 DEG C airtight seals 6-7 month up for safekeeping;
(4) green liquor packing: the green liquor of step (3) after ageing is obtained green plum impregnating liquor after the ul-trasonic irradiation 20-25min of 40-44kHz, 380-400W; Packing, sealing, 15-20 DEG C keeps in Dark Place.
2. the making method of green plum impregnating liquor according to claim 1, is characterized in that: step (3) green liquor magma carries out airtight sealing up for safekeeping after carrying out high-temperature instantaneous thermal treatment 8-9s with 120 DEG C-126 DEG C after membrane filtration after filtration again.
3. the making method of green plum impregnating liquor according to claim 2, is characterized in that: step (4) carries out packing again after carrying out ul-trasonic irradiation after 75-80 DEG C of thermal treatment 5-10min.
4. the making method of green plum impregnating liquor according to claim 3, is characterized in that: the green plum described in step (2) is 3: 1 with the mass ratio of sugar; The number of degrees of brewing spirit are 45 °, and weight is 1.2 times of green plum.
5. the making method of green plum impregnating liquor according to claim 3, is characterized in that: described in step (3), filter sizes is 10 μm; Described high-temperature instantaneous thermal treatment temp is 120 DEG C, and the treatment time is 7s.
6. the making method of green plum impregnating liquor according to claim 3, is characterized in that: in the ul-trasonic irradiation process described in step (4), and the ultrasonic wave used is 42kHz, 380W, and action time is 20min.
7. the making method of green plum impregnating liquor according to claim 3, is characterized in that: in the ul-trasonic irradiation process described in step (4), and thermal treatment temp is 75 DEG C, and the treatment time is 5min.
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| CN109837190A (en) * | 2019-04-19 | 2019-06-04 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
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| CN114045197A (en) * | 2021-11-19 | 2022-02-15 | 厦门建发食品供应链有限公司 | Organic green plum wine and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106047573A (en) * | 2016-08-17 | 2016-10-26 | 四川理工学院 | Production process of natural green plum novel fermented wine |
| CN107151607A (en) * | 2017-07-19 | 2017-09-12 | 合肥浦邦农业科技有限公司 | A kind of health care green liquor and preparation method thereof |
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| CN109837190A (en) * | 2019-04-19 | 2019-06-04 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
| CN110004019A (en) * | 2019-04-19 | 2019-07-12 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
| CN114045197A (en) * | 2021-11-19 | 2022-02-15 | 厦门建发食品供应链有限公司 | Organic green plum wine and preparation method thereof |
| CN115521844A (en) * | 2022-09-20 | 2022-12-27 | 华南理工大学 | Soaking type green plum wine and high-voltage pulse electric field combined ultrasonic wave auxiliary soaking production method |
| WO2024061381A1 (en) * | 2022-09-20 | 2024-03-28 | 华南理工大学 | Soaking-type green plum wine and production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking |
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