CN105255658A - Asparagus and strawberry wine and preparation method thereof - Google Patents
Asparagus and strawberry wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of wine processing and in particular relates to asparagus and strawberry wine and a preparation method thereof. The asparagus and strawberry wine is mainly prepared from the following raw materials in parts by weight: 15-17 parts of asparagus, 9-11 parts of strawberry fruit, 15-17 parts of water, 6-8 parts of white granulated sugar, 0.078-0.09 part of citric acid, 0.0012-0.0014 part of pectinase and 0.012-0.014 part of a leavening agent. The method for preparing the asparagus and strawberry wine comprises the following steps: by taking asparagus and strawberry as main raw materials, adding the water, white granulated sugar, citric acid, pectinase and leavening agent, performing raw material pretreatment and mixed fermentation, separating, ageing, clarifying, degerming and bottling. The alcoholic strength of the prepared asparagus and strawberry wine can be 8.5-10 degrees, the aroma has the characteristics of the asparagus and strawberry, and the wine is pure, typical, and mellow and soft in taste; and moreover, a new approach is provided for fully utilizing asparagus resources.
Description
Technical field
The present invention relates to the manufacture field of wine, in particular to a kind of asparagus strawberry wine and preparation method thereof.
Background technology
Asparagus (AsparagusOfficinalisL.) is Liliaceae Asparagus perennial root herbaceous plant, is that collection eats and the famous and precious vegetables of medicine for one.In recent years, the China in Asia, Indonesia, Thailand's cultivated area constantly expand, and the Mexico in South America, the gesture of Peru in fast development, US and European is in the decline stage.Along with growth in the living standard, the requirement of people to the adequate nutrition of food and nourishing function is more and more high.The several functions materials such as asparagus saponin(e, food fibre, carbohydrate, VITAMIN and amino acid are contained due to asparagus, there is the biological function that antitumor, anti-ageing, antifatigue, reducing blood-fat, protecting liver and detoxication, immunomodulatory etc. are special, cause the extensive concern of domestic and international human consumer and nutritionist, demand grows with each passing day in the international market.China's Asparagus Industry is from the starting seventies in last century, and development has become the country that planting asparagus area, ultimate production and processing trade volume are maximum in the world rapidly.
But due to the storage of domestic asparagus, processing technology delayed, seriously limit the Sustainable development of Asparagus Industry.Problems existing main manifestations is: the first, preservation technique falls behind, and storage period is short, commodity rate is low, generally preserves by about 5 days, rate of loss about 25%.The second, in the course of processing, reject the tankage accounting for fresh asparagus 30-40%, cause the wasting of resources, contaminate environment.Three, asparagus converted products is deficient, and scientific and technological content is low.The asparagus produced both at home and abroad is at present mainly used in marketing fresh, processing quick frozen product and can, and value-added content of product is low, lacks the market competitiveness.Four, processing enterprise is few, and leading ability to bring along is not strong, and the processing of asparagus product does not form mass-producing.Therefore, the new and high technology of research and development asparagus processing, the frontier of developing asparagus processing, is the place of the key advancing China's Asparagus Industry, has important economic worth and social effect.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of asparagus strawberry wine, specificly select asparagus and strawberry as main raw material, make through fermentation, the alcoholic strength of the asparagus strawberry wine of preparation can reach 8.5 ~ 10 degree, its fragrance has the feature of asparagus and strawberry concurrently, pure typical case; Mellow in taste is soft; For making full use of of asparagus resource provides a new approach.
The second object of the present invention is the preparation method providing a kind of described asparagus strawberry wine, the method with asparagus, strawberry for main raw material, add water, white sugar, citric acid, polygalacturonase, starter, through raw materials pretreatment, mixed fermentation, separation, ageing, clarification, degerming, bottling forms.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of asparagus strawberry wine, counts by weight, makes primarily of following raw material: asparagus 15-17 part, strawberry 9-11 part, water 15-17 part, white sugar 6-8 part, citric acid 0.078-0.09 part, polygalacturonase 0.0012-0.0014 part, starter 0.012-0.014 part.
A kind of asparagus strawberry wine provided by the invention, specificly select asparagus and strawberry as main raw material, be aided with white sugar, citric acid, polygalacturonase, starter etc., carry out fermentation to form, the alcoholic strength of obtained asparagus strawberry wine can reach 8.5 ~ 10 degree, its fragrance has the feature of asparagus and strawberry concurrently, pure typical case; Mellow in taste is soft; For making full use of of asparagus resource provides a new approach.
Starter can select commercially available wine starter, as the fermented yeast for white wine, beer, grape wine, fruit wine etc.Further, described starter is the yeast for wine fermentation.
Preferably, described starter is fruit wine active dry yeast.
More preferably, described starter is Dan Baoli fruit wine active dry yeast.
The fruit wine active dry yeast that the Dan Baoli yeast company limited that the present invention selects produces achieves good ferment effect, and therefore, the fruit wine yeast of the similar functions of producing with the said firm is all in protection scope of the present invention.
In addition, polygalacturonase is commercially available prod, and in the present invention, what polygalacturonase used adopted is the polygalacturonase for the use that makes grape wine that French LAFFORT company produces.
The juice that polygalacturonase is mainly used in accelerating asparagus filters, and improves the crushing juice rate of asparagus and the stability of asparagus juice, promotes the effects such as clarification.
Present invention also offers the preparation method of asparagus strawberry wine, comprise the following steps:
(1) asparagus is after fragmentation, soaks, obtain the first mixture with water, polygalacturonase and citric acid after mixing;
(2) join together with starter with white sugar in described first mixture after strawberry fragmentation, add potassium metabisulfite and make SO
2concentration reaches 50-60mg/kg, and add proteolytic enzyme and make protease concentration reach 6800-7200U/kg, mix secondary fermentation thoroughly, controlling leavening temperature is 18 ~ 20 DEG C;
(3) fermented liquid proportion drops to 0.994-0.996 and stops fermentation, is separated acquisition first wine liquid;
(4) described first wine liquid is deposited in a reservoir after one week and is carried out a pouring, controls free SO simultaneously
2content, at 30-40mg/L, obtains the second wine liquid;
(5) described second wine liquid preserves ageing 85-95d in liquor storage vessel;
(6) the second wine liquid after preserving ageing adds bentonite and carries out clarifying treatment, carries out clarification filtration and Sterile Filtration, obtain described asparagus strawberry wine after wine clarification.
The preparation method of asparagus strawberry wine provided by the invention, asparagus is first broken, and then with the pH adding citric acid adjustment asparagus juice, the fermented flavour of citric acid to entirety also has a great impact in addition; After pectinase enzymatic hydrolysis, mix with white sugar and starter, white sugar plays the effect of the number of degrees regulating mouthfeel and wine, and appropriate white sugar makes the number of degrees of wine coordinate mutually with mouthfeel; Then add broken strawberry, and adjust the SO of the first mixture
2concentration, with keep ferment good order and condition; Add proteolytic enzyme, make its further decomposing and fermenting thing during the fermentation, to ferment fully; Again through process such as follow-up pouring, ageing, clarifications, the asparagus strawberry wine clear obtained, alcoholic strength can reach 8.5 ~ 10 degree, and its fragrance has the feature of asparagus and strawberry concurrently, pure typical case; Mellow in taste, soft, quality is superior.
Asparagus is in the process of processing treatment, and often removal end to end bad for appearance, but its nutritive ingredient is not end to end short of, and so just causes the waste of asparagus.The present invention asparagus used can select complete asparagus, also can select abandon in processing treatment wait tankage end to end, more reasonably to utilize resource, cut the waste.Further, described asparagus is new fresh asparagus tankage; Fragmentation is carried out after described asparagus cleans up.
Further, described strawberry is ripe strawberry that is intact, that rot without disease and pest, nothing; Fragmentation is carried out after the cleaning of strawberry use water.Select the strawberry of high-quality, to improve the quality of asparagus strawberry wine.
Further, in step (1), the temperature of immersion is 35-40 DEG C, and the time of immersion is 7.5-8.5h.By the immersion of this temperature and time, polygalacturonase plays its activity, improves the crushing juice rate of asparagus and the stability of asparagus juice, improves the clarity of the wine of final fermentation.
In order to better clarify wine body, further, in step (6), by the volumeter of described second wine liquid, the addition of described bentonite is 600-800mg/L.
Further, in step (6), described Sterile Filtration employing aperture is that the filtration medium of 0.2-0.45 μm carries out.Filtration medium can select filter membrane.
Preferably, in step (2), described fermentation is: the raw material after mixing thoroughly is loaded stainless steel fermentor tank, and makes fermentor tank leave the volume of 20%-25%.By leaving and taking certain volume in fermentor tank, both preventing karusen from overflowing, having given again the aerobic fermentation stage with fermentation certain hour.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention is specific selects asparagus and strawberry as main raw material, through the asparagus strawberry wine that fermentation obtains, for making full use of of asparagus resource provides a new approach.
(2) the present invention also specifically defines the preparation method of asparagus strawberry wine, and obtained asparagus strawberry wine alcoholic strength can reach 8.5 ~ 10 degree, and its fragrance has the feature of asparagus and strawberry concurrently, pure typical case; Mellow in taste, soft, integrated quality is superior.
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 16 parts, strawberry 10 parts, 16 parts, water, white sugar 7 parts, citric acid 0.084 part, the polygalacturonase 0.0013 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.013 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 8h at 35 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 60mg/kg, adds proteolytic enzyme and makes its concentration reach 7000U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 20-25%, then ferment;
Controlling leavening temperature is 18 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.994;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 40mg/L, and the wine liquid obtained after pouring preserves ageing 85-95d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 600mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.4 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
Embodiment 2
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 15 parts, strawberry 9 parts, 15 parts, water, white sugar 6 parts, citric acid 0.078 part, the polygalacturonase 0.0012 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.012 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 7.5h at 37 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 50mg/kg, adds proteolytic enzyme and makes its concentration reach 6800U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 20%, then ferment;
Controlling leavening temperature is 18 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.995;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 30mg/L, and the wine liquid obtained after pouring preserves ageing 95d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 800mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.45 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
Embodiment 3
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 17 parts, strawberry 11 parts, 17 parts, water, white sugar 8 parts, citric acid 0.09 part, the polygalacturonase 0.0014 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.014 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 7.5h at 40 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 55mg/kg, adds proteolytic enzyme and makes its concentration reach 7200U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 25%, then ferment;
Controlling leavening temperature is 20 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.996;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 35mg/L, and the wine liquid obtained after pouring preserves ageing 85d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 700mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.3 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
Embodiment 4
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 16 parts, strawberry 10 parts, 16 parts, water, white sugar 7 parts, citric acid 0.086 part, the polygalacturonase 0.0013 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.013 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 8.5h at 35 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 60mg/kg, adds proteolytic enzyme and makes its concentration reach 6900U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 22%, then ferment;
Controlling leavening temperature is 19 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.995;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 38mg/L, and the wine liquid obtained after pouring preserves ageing 90d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 650mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.2 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
Embodiment 5
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 15 parts, strawberry 10 parts, 16 parts, water, white sugar 8 parts, citric acid 0.084 part, the polygalacturonase 0.0013 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.012 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 8h at 38 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 57mg/kg, adds proteolytic enzyme and makes its concentration reach 7100U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 23%, then ferment;
Controlling leavening temperature is 18 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.996;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 38mg/L, and the wine liquid obtained after pouring preserves ageing 95d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 700mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.3 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
Embodiment 6
A kind of asparagus strawberry wine, prepare by the following method:
Get each raw material of following weight part:
Asparagus 16 parts, strawberry 10 parts, 16 parts, water, white sugar 7 parts, citric acid 0.084 part, the polygalacturonase 0.0013 part for the use that makes grape wine that French LAFFORT company produces, Dan Baoli fruit wine active dry yeast 0.013 part;
Asparagus use water is cleaned up rear crusher in crushing, is added to the water, add polygalacturonase, citric acid, after mixing, soak 8h at 35 DEG C;
Select ripe intact, without disease and pest, without the strawberry of rotting, the rear crusher in crushing of strawberry use water cleaning, then join in the asparagus of immersion by the strawberry of fragmentation and white sugar and starter, interpolation potassium metabisulfite makes SO
2concentration reaches 55mg/kg, adds proteolytic enzyme and makes its concentration reach 7000U/kg, mix rear loading stainless steel fermentor tank thoroughly, and make fermentor tank leave the volume of 25%, then ferment;
Controlling leavening temperature is 20 DEG C, stops fermentation, be separated and obtain wine liquid when fermented liquid proportion drops to 0.994;
Wine liquid after separation is deposited after one week and is carried out a pouring in new container, controls free SO simultaneously
2content is at 38mg/L, and the wine liquid obtained after pouring preserves ageing 95d in liquor storage vessel;
Wine liquid after storage ageing adds bentonite and processes, and bentonite addition is 750mg/L, after the clarification of wine liquid, carry out clarification filtration and Sterile Filtration, and employing aperture is that the filtration medium of 0.45 μm carries out Sterile Filtration, obtains the asparagus strawberry wine of clear.
The trial test standard (see table 1) of asparagus strawberry wine formulated by " Taste of Wine " and GB/T15038-2006 grape wine that reference Li Hua writes, fruit wine universaling analysis method.The asparagus strawberry wine obtained to embodiment 1-6 by 10 taster's reference standards is tasted, and to every marking after trial test, every marking is averaged, and concrete outcome is in table 2.
Reference standard tasted by table 1
Result tasted by table 2
As can be seen from Table 2, the indices score value of asparagus strawberry wine wine body prepared by the present invention is all higher, illustrate asparagus strawberry wine wine body provided by the invention clarification, transparent, glossy; Its fragrance has the feature of asparagus and strawberry concurrently, and aroma is strong, coordinates happy people, pure typical case; Mellow in taste, soft, coordinate, wine body is complete; Integrated quality is superior.In addition, after tested, the alcoholic strength of asparagus strawberry wine that obtains of embodiment of the present invention 1-6 is all between 8.5 ~ 10 degree.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. an asparagus strawberry wine, is characterized in that, counts by weight, makes primarily of following raw material: asparagus 15-17 part, strawberry 9-11 part, water 15-17 part, white sugar 6-8 part, citric acid 0.078-0.09 part, polygalacturonase 0.0012-0.0014 part, starter 0.012-0.014 part.
2. asparagus strawberry wine according to claim 1, is characterized in that, count by weight, makes primarily of following raw material: asparagus 16 parts, strawberry 10 parts, 16 parts, water; White sugar 7 parts, citric acid 0.084 part, polygalacturonase 0.0013 part, starter 0.013 part.
3. the asparagus strawberry wine according to any one of claim 1-2, is characterized in that, described starter is the yeast for wine fermentation; Be preferably fruit wine active dry yeast.
4. the preparation method of the asparagus strawberry wine according to any one of claim 1-3, is characterized in that, comprise the following steps:
(1) asparagus is after fragmentation, soaks, obtain the first mixture with water, polygalacturonase and citric acid after mixing;
(2) join together with starter with white sugar in described first mixture after strawberry fragmentation, add potassium metabisulfite and make SO
2concentration reaches 50-60mg/kg, and add proteolytic enzyme and make protease concentration reach 6800-7200U/kg, mix secondary fermentation thoroughly, controlling leavening temperature is 18 ~ 20 DEG C;
(3) fermented liquid proportion drops to 0.994-0.996 and stops fermentation, is separated acquisition first wine liquid;
(4) described first wine liquid is deposited in a reservoir after one week and is carried out a pouring, controls free SO simultaneously
2content, at 30-40mg/L, obtains the second wine liquid;
(5) described second wine liquid preserves ageing 85-95d in liquor storage vessel;
(6) the second wine liquid after preserving ageing adds bentonite and carries out clarifying treatment, carries out clarification filtration and Sterile Filtration, obtain described asparagus strawberry wine after wine clarification.
5. preparation method according to claim 4, is characterized in that, described asparagus is new fresh asparagus tankage; Fragmentation is carried out after described asparagus cleans up.
6. preparation method according to claim 4, is characterized in that, described strawberry is ripe strawberry that is intact, that rot without disease and pest, nothing; Fragmentation is carried out after the cleaning of strawberry use water.
7. preparation method according to claim 4, is characterized in that, in step (1), the temperature of immersion is 35-40 DEG C, and the time of immersion is 7.5-8.5h.
8. preparation method according to claim 4, is characterized in that, in step (6), by the volumeter of described second wine liquid, the addition of described bentonite is 600-800mg/L.
9. preparation method according to claim 4, is characterized in that, in step (6), described Sterile Filtration employing aperture is that the filtration medium of 0.2-0.45 μm carries out.
10. the preparation method according to any one of claim 4-9, is characterized in that, in step (2), described fermentation is: the raw material after mixing thoroughly is loaded stainless steel fermentor tank, and makes fermentor tank leave the volume of 20%-25%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
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| UA26351U (en) * | 2007-06-11 | 2007-09-10 | Yurii Valentynovych Zhykhariev | Process for manufacturing 'strawberry in cognac' honey beverage |
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| CN114921309A (en) * | 2022-04-08 | 2022-08-19 | 华南农业大学 | Asparagus liver-protecting wine and preparation and application thereof |
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Application publication date: 20160120 |