CN105462743A - Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method - Google Patents
Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method Download PDFInfo
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Abstract
The invention provides a Phyllanthus emblica fruit wine preparation method and a Phyllanthus emblica fruit wine prepared through the method. The method is characterized in that juiced Phyllanthus emblica fruit residues are adopted as a raw material, crushed Phyllanthus emblica fruit residues are fermented through Saccharomyces cerevisiae, 552-1160mL of the Phyllanthus emblica fruit wine is prepared from every 100g of dry fruit residues, and the alcohol content of the Phyllanthus emblica fruit wine can reach 1.08-1.76mL/100mL of the Phyllanthus emblica fruit wine. The Phyllanthus emblica fruit wine contains abundant flavones, vitamin C, carbohydrates and other nutrients, has the heat clearing, blood cooling, body fluid production promoting and thirst quenching efficacy of Phyllanthus emblica, and is a nutritional fermented wine meeting fruit wine standards.
Description
Technical field
The invention belongs to food processing field, relate to the method preparing fruit wine, particularly relate to a kind of preparation method of emblic leafflower fruit wine.
Background technology
Phyllanthus emblica (PhyllanthusemblicaL.) belongs to Euphorbiaceae Leafflower defoliation small arbor or shrub, fruit has another name called emblic leafflower fruit, meter Han, prestige fruit, Phyllanthus embical fruit, Yunnan olive etc., sour-puckery flavor during because just eating, after edible, aftertaste sweetness is tasty and refreshing, so be named as phyllanthus emblica.Phyllanthus emblica is widely distributed in China, and mainly in southern areas, Yunnan Province's distribution area is maximum, and natural community's resource standing stock about have 20,000 hectares more than.Emblic subtree is grown on the mountain region sparse woods of height above sea level 200 to 2300 meters, and be more common in strong area without shade at sunshine, drought-enduring resistance to lean, adaptability is extremely strong, insurance 6-8 month of can bearing fruit in the tree.Special growing environment creates phyllanthus emblica superelevation photo-protection ability and superpower resistance to oxidation.Phyllanthus emblica is a kind of conventional Tibetan medicine, in 209 kinds of Tibetan medicine patent medicine that " Tibetan medicine standard " is contained, has 72 kinds containing phyllanthus emblica, accounts for 25% of sum, in the contained 200 kinds of patent medicine of the Sanitation Ministry medicine standard, has 59 kinds containing phyllanthus emblica, accounts for 29%.The fruit taste acid of phyllanthus emblica is micro-puckery, and clearing heat and cooling blood, digestion-promoting spleen-invigorating, promotes the production of body fluid to quench thirst.Cure mainly blood-head blood stasis, maldigestion, abdominal distension, cough, laryngalgia, dry and vitamin C deficiency.In Tibetan medicine, phyllanthus emblica cures mainly Baconic's disease, red bar is sick, blood is sick, essential hypertension etc.
Phyllanthus emblica fruit contains abundant tannin, and content, up to 45%, comprises 22 kinds of compositions such as gallic acid, ellagic acid, glucose gallotannin, amlaic acid, phyllanthus emblica phenol, D-Glucose; Containing flavonoid compound in phyllanthus emblica fruit, Japanese scholars methyl alcohol in 1994 and water extraction phyllanthus emblica fruit, therefrom obtain Quercetin, kaempferol-3-O-glycoside, Quercetin-3-O glycoside, leucodelphindin.Comprise alkaloids in phyllanthus emblica fruit, 1976, Ram etc. have isolated alkaloid zeatin from phyllanthus emblica.Phyllanthus emblica fruit contains terpene, sterol and glycoside, comprises diterpenes, Bisabolane sesquiterpene and glycoside, 2-carboxymethyl phenol-1-O-D-glucopyranoside and 2,6-dimethoxy-4 '-(2-hydroxyethyl) phenol-1-O-D-glucopyranoside etc.Containing vitamins C, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, carotene, vitamin A, pellagra preventive factor etc. in phyllanthus emblica fruit, wherein ascorbic content can reach 0.6-0.92%, is 160 times of apple, 100 times of oranges and tangerines, has efficient whitening power.Containing 17 seed amino acids in phyllanthus emblica fruit, comprise 8 seed amino acids of needed by human body, total content reaches 185mg/100g.Phyllanthus emblica fruit contains various trace elements, and its content is abundanter than apple, mainly contains selenium, zinc, calcium, phosphorus, iron, potassium etc.These abundant nutritive substances make phyllanthus emblica have anti-inflammatory, anti-oxidant, anti-ageing, hepatoprotective effect, immunoregulation effect, detoxification etc., have very large pharmaceutical use.
Because phyllanthus emblica has outstanding pharmaceutical use and nutritive value, phyllanthus emblica is researched and developed, make medicine and healthcare products, become current study hotspot and developing direction.At present, the application of phyllanthus emblica mainly contains the following aspects: as cosmetics, phyllanthus emblica energy skin care, increases elasticity of skin, delaying skin aging, nutrition hair, promotes cellular metabolism, and desalination pigmentation, has preventive and therapeutic effect to freckle, chloasma etc.As sanitas, Fructus Phyllanthi extract has very strong antioxygenic activity, and its antioxygen vigor is higher than synthesis oxidation inhibitor.Food-processing, even if pyroprocessing such as phyllanthus emblica is exposed to the sun through the sun, toasts, autoclavings, vitamins C also can major part retain, so can retain nutritive ingredient in deep-processing process, plays tonic effect.The food of emblic subclass mainly comprises beverage of Phyllanthus emblica, preserved fruit and Fructus Phyllanthi powder, is all mainly to process the fruit of phyllanthus emblica.
In the process preparing beverage of Phyllanthus emblica, phyllanthus emblica pomace is the by product after fruit is squeezed the juice, and the inside is still containing more rich nutritive substance.All regarded offal treatment in present technique, made wherein a large amount of fibers, starch waste, again due to wherein containing the nutritive substance such as part Vc, tannin, be applicable to very much microbial growth and breed, be easy to moldy metamorphism, contaminate environment.Waste of being left unused is pollute environment again to the waste of resource.The present invention with in phyllanthus emblica pomace for raw material, by adding cellulase, polygalacturonase makes it carry out saccharification, fermented to mash goods by yeast saccharomyces cerevisiae, and obtained emblic leafflower fruit wine, is the utilization of phyllanthus emblica pomace, has increased another approach newly.
Summary of the invention
The object of the invention is to provide a kind of phyllanthus emblica pomace fermentation that utilizes for the method for fruit wine and the emblic leafflower fruit wine prepared by the method for the problem of resource waste of phyllanthus emblica pomace, the emblic leafflower fruit wine alcohol output of gained is high, containing abundant flavones, protein, amino acid, the nutritive substances such as carbohydrate, meet fruit wine specified standards.
For achieving the above object, the invention provides a kind of preparation method of emblic leafflower fruit wine, be to pulverize after phyllanthus emblica pomace carry out fermentative processing; Wherein, described phyllanthus emblica pomace is the solid product after phyllanthus emblica fruit is squeezed the juice.
Wherein, the temperature of described fermentative processing is 20-30 DEG C, is preferably 24.5-25.5 DEG C; Fermentation time is 6-9d, is preferably 7-8d.
Particularly, granularity≤80 order (i.e.-80 orders) of the phyllanthus emblica pomace after described pulverizing, that is the phyllanthus emblica pomace powder after pulverizing can pass through 80 mesh sieves, be preferably-80 ~+100 orders, the phyllanthus emblica pomace powder after namely pulverizing can leak through from 80 object mesh and can not leak through from 100 object mesh.
The present invention provides a kind of preparation method of emblic leafflower fruit wine on the other hand, comprises the step that following order is carried out:
1) in phyllanthus emblica pomace, add water, mix, obtained mixing raw material, wherein, described phyllanthus emblica pomace is the solid product after phyllanthus emblica fruit is squeezed the juice;
2) in mixing raw material, add enzyme, carry out saccharification process, obtained mash goods;
3) in mash goods, add yeast saccharomyces cerevisiae, carry out fermentative processing, to obtain final product.
Wherein, described phyllanthus emblica pomace is the solid product after phyllanthus emblica fruit squeeze juice.
Particularly, after first described phyllanthus emblica pomace being dried to constant weight, more described pulverization process is carried out.
Especially, the phyllanthus emblica pomace after pulverizing is crossed 80 mesh sieves, obtains pulverous phyllanthus emblica pomace powder of granularity≤80 order (i.e.-80 orders), the phyllanthus emblica pomace powder after that is pulverizing can pass through 80 mesh sieves;
Particularly, the granularity of described phyllanthus emblica pomace powder is preferably-80 ~+100 orders, and the phyllanthus emblica pomace powder after namely pulverizing can leak through from 80 object mesh and can not leak through from 100 object mesh.
Wherein, step 1) described in phyllanthus emblica pomace be 1:6-12 with the ratio of the weight of water, namely add 6-12L water in every 1kg phyllanthus emblica pomace, add 6-12mL water in every 1g phyllanthus emblica pomace, be preferably 1:8-10.
Wherein, step 2) described in the temperature of saccharification process be 30-60 DEG C, be preferably 45-50 DEG C.
Particularly, the time of described saccharification process is 20-36h, is preferably 23-25h.
Especially, be also included in after adding saccharifying enzyme, regulate the pH of saccharifying enzyme and mixing raw material mixture, make the pH value of the mixture of saccharification process be 3.0-6.0, be preferably 4.5-5.0.
Wherein, step 2) described in enzyme be cellulase or/and polygalacturonase, be preferably cellulase and polygalacturonase.
Particularly, step 2) in the weight of cellulase that adds be 0.4-1.2:100 with the ratio of the weight of described phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.4-1.2g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 4-12g cellulase, be preferably 0.7-0.9:100.
Especially, the enzyme activity of described cellulase is 20000-40000U/g, is preferably 20000U/g.
Particularly, step 2) in the weight of polygalacturonase that adds be 0.4-1.2:100 with the ratio of the weight of described phyllanthus emblica pomace pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.4-1.2g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 4-12g polygalacturonase, be preferably 0.7-0.9:100.
Especially, the enzyme activity of described polygalacturonase is 20000-40000U/g, is preferably 20000U/g.
Wherein, step 3) described in the temperature of fermentative processing be 20-30 DEG C, be preferably 24.5-25.5 DEG C; The time of fermentative processing is 6-9d, is preferably 7-8d.
Particularly, step 3) in the weight of described yeast saccharomyces cerevisiae that adds be 0.8-1.6:100 with the ratio of the volume of mash goods, namely add 0.8-1.6g yeast saccharomyces cerevisiae in every 100mL mash goods, be preferably 1.1-1.3:100.
Especially, before carrying out described fermentative processing, also comprise and regulate the pH value of mash goods to 3.5-5.5, be preferably and regulate the pH value of fermenting mixture to 4.5-5.0.
Particularly, also comprise during the fermentation add potassium metabisulfite (K in mash goods
2s
2o
5).
Especially, the K added
2s
2o
5weight be 0.18-0.27:1 with the ratio of the volume of mash goods, namely add 0.18-0.27gK in every 1L mash goods
2s
2o
5, in every 1ml mash goods, add 0.18-0.27mgK
2s
2o
5, be preferably 0.20:1.In fermentation treatments, the glucose in described mash goods is converted into alcohol under the effect of yeast saccharomyces cerevisiae.
Wherein, also comprise step 4): centrifugal treating is carried out to fermenting mixture, obtains supernatant liquor; Then canned, sterilising treatment is carried out to supernatant liquor, obtain emblic leafflower fruit wine.
After fermentation ends, carry out centrifugal treating to described fermenting mixture, supernatant liquor is fermented wine.
Particularly, described centrifugal rotating speed is 3000-4000r/min; The described centrifugal time is 20-30min.
Wherein, fermented wine is canned and carry out sterilising treatment to it after sealing bottle, obtain described emblic leafflower fruit wine.
Pasteurization is selected to carry out sterilising treatment to described emblic leafflower fruit wine in the present invention, other sterilising method are dry heating method, infra-red method such as, and the sterilising method such as wet-heating, hot pressing steam method, low temperature interrupter method, Low Temperature Steam method, ultraviolet method, microwave method are all applicable to the present invention.
Pasteurization, also known as high-temperature sterilization, both can utilize high temperature to kill germ, and can not destroy again the nutritive substance local flavor of food, be mainly used in the sterilization in food.
Particularly, the treatment temp of described pasteurization is 65-85 DEG C, is preferably 70-75 DEG C.
Especially, the treatment time of described pasteurization is 15-30min, is preferably 20-25min.
The present invention has advantage and beneficial effect is as follows:
1, the present invention is with nutritious, and the phyllanthus emblica with medicinal health effect is that emblic leafflower fruit wine prepared by raw material, and gained emblic leafflower fruit wine meets fruit wine specified standards.
2, the present invention is with the phyllanthus emblica pomace after squeezing the juice for raw material, carries out fermentative processing and prepares emblic leafflower fruit wine, solve problem of resource waste, take full advantage of natural resources, for the research and development of phyllanthus emblica comprehensive utilization of resources and product innovation provide foundation and reference to it.
3, the liquor output rate of emblic leafflower fruit wine prepared of the inventive method is high, the fermentation of every 100g (dry weight) phyllanthus emblica pomace can produce 751-1160mL fermented wine, ethanol content in emblic leafflower fruit wine is high, reaches 0.74-1.76mL/100mL (fermented wine).
4, the nutrient composition content of emblic leafflower fruit wine of the present invention is high, there is high health value, wherein flavones content is 0.013-0.028g/L (fermented wine), total acid content is 2.7-5.42g/L (fermented wine), and Vitamin C content is 0.02-0.082g/L (fermented wine).
5, the Maca health wine prepared by fermentation method of the present invention, avoid traditional method such as brewed method and (namely under normal temperature or heating condition, use alcohol-pickled phyllanthus emblica, to extract the nutritive ingredient in phyllanthus emblica) multiple nutrients of phyllanthus emblica and effect material can not effectively extract in the emblic leafflower fruit wine prepared, nutrition and the low defect of functional component content.
6, preparation method's flow process of emblic leafflower fruit wine provided by the invention is simple, and easy to operate, raw material and reagent are all easy to get, and production mechanization is strong, and labour intensity is little, and fermentation period is short, quality product and output are all higher, are very applicable to industrialization scale operation.
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of emblic leafflower fruit wine of the present invention;
Embodiment
The present invention is further described below in conjunction with specific embodiment.
Raw material and equipment:
Phyllanthus emblica pomace (fruit squeeze the juice after solid product) is provided by Resources Insect Inst., Chinese Academy of Forestry Sciences's scape east experiment centre, and concrete preparation method is as follows:
Cleaned phyllanthus emblica fruit is put into juice extractor (TK-0.5 wheat can extremely Industrial Co., Ltd.), pomace and fruit juice separating, collect pomace.The performance index of the phyllanthus emblica pomace that phyllanthus emblica fruit obtains after squeezing the juice are as follows:
Contents of Main Components (butt): albumen 3.59-3.75%, fiber-like 80.5-82.4%, ash content 2.31-2.43%, starch 9.41-11.19%, other 2.13-2.39%.
Phyllanthus emblica pomace is put into the dry constant weight of baking oven of 105 DEG C, then medicinal herb grinder (the swing six liang of dress high speed disintegrators of 116 types are adopted, Zhejiang Rui'an City is exerted oneself pharmaceutical machine company limited) pulverize after cross 80,100 mesh sieves successively, obtain phyllanthus emblica pomace powder, for subsequent use, wherein phyllanthus emblica pomace Powder Particle Size :-80 ~+100 orders, the phyllanthus emblica pomace powder after pulverizing can by 80 mesh sieves but not by 100 mesh sieves (namely the granularity of phyllanthus emblica pomace powder is 80-100 order); Contents of Main Components (calculating with butt): albumen 3.59-3.75%, fiber-like 80.5-82.4%, ash content 2.31-2.43%, starch 9.41-11.19%, other 2.13-2.39%;
Be 80-100 order, Contents of Main Components (butt) with granularity in the embodiment of the present invention: albumen 3.59%, fiber-like 80.5%, ash content 2.43%, starch 11.19%, other phyllanthus emblica pomace powder of 2.39% are that example is illustrated.Its Contents of Main Components (butt) is as albumen 3.59-3.75%, fiber-like 80.5-82.4%, and ash content 2.31-2.43%, the phyllanthus emblica pomace powder of starch 9.41-11.19%, other 2.13-2.39% is all applicable to the present invention.
Cellulase, polygalacturonase are all purchased from Shanghai Jingchun Industrial Co., Ltd.;
Yeast saccharomyces cerevisiae: purchased from Angel Yeast Co., Ltd.
Embodiment 1
1, phyllanthus emblica pomace powder-water mixing raw material is prepared
Water (50L) is added in phyllanthus emblica pomace powder (5kg), limit edged stirs, phyllanthus emblica pomace powder is dispersed in water completely, be mixed with phyllanthus emblica pomace powder-water mixing raw material, wherein the weight of phyllanthus emblica pomace powder is 1:10 with the ratio of the volume adding water, namely adds in every 1kg phyllanthus emblica pomace powder in 10L water or every 1g phyllanthus emblica pomace powder and adds 10ml water;
2, saccharification process
Cellulase (35g) and polygalacturonase (40g) is added in phyllanthus emblica pomace powder-water mixing raw material, be uniformly mixed, the pH of mixture is regulated 4.5 to be placed on shaking table (AGAH-4103 type constant-temperature table, INFORS Bioisystech Co., Ltd of Switzerland) in, shaking table temperature is regulated to be 45 DEG C, carry out saccharification process, obtained mash goods (55.0L), wherein, the saccharification treatment time is 23h, the enzyme activity of cellulase is 20000U/g, the weight of cellulase is 0.7:100 with the ratio of the weight of phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.7g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 7g cellulase, the enzyme activity of polygalacturonase is 20000U/g, the weight of polygalacturonase is 0.8:100 with the ratio of the weight with phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.8g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 8g polygalacturonase,
The complicated enzyme system that cellulase is made up of multiple lytic enzyme, comprises glucose restriction endonuclease (C1 enzyme), cellobiohydrolase (Cx enzyme) and beta-glucosidase.Glucose restriction endonuclease is the enzyme worked at first to Mierocrystalline cellulose, acts on the noncrystalline domain of cellulosic molecule inside, by long chain cellulose molecular cut, produces the small molecules Mierocrystalline cellulose of a large amount of non reducing ends; Cellobiohydrolase acts on Mierocrystalline cellulose linear molecule end, cuts next cellobiose molecule at every turn; Beta-glucosidase is used for cellobiose, procellose and other low molecule cellodextrins to be decomposed into glucose.Mierocrystalline cellulose in phyllanthus emblica pomace, finally under the effect of this several enzyme, is decomposed into glucose, with fermentation later.
Polygalacturonase is obtained through fermentation by aspergillus niger, is a multienzyme complex for decompose pectin, generally includes protopectinase, pectinesterase lytic enzyme, pectinesterase, pectin lyase and ester of polygalacturonic acid enzyme etc.Polygalacturonase plays important booster action in the saccharification stage, polygalacturonase decomposes the pectin between cell and cell, hydrolysis is main generates beta galactose aldehydic acid, majority of plant cell aggregation is made to become less individuality, then polygalacturonase continues the colloid that acts between cellulose chain, between Mierocrystalline cellulose and hemicellulose, makes cellulose chain easily by cellulose degraded.Containing a large amount of pectin in phyllanthus emblica pomace, cause wine liquid clarification difficulty in brewing process, crushing juice rate low, add the difficulty brewageed.Therefore, pectinase treatment pectin is adopted to be very important.Add polygalacturonase in saccharifying and can improve conversion coefficient, reduce the viscosity of saccharified liquid, saccharified liquid is clarified more, is beneficial to the fermentation of yeast.
3, fermentative processing
Yeast saccharomyces cerevisiae (605.0g), potassium metabisulfite (K is added in the mash goods after being cooled to room temperature (20-30 DEG C)
2s
2o
511.00g), stirring and evenly mixing, adjust ph is 4.5, is placed in thermostat container (EYELA.MTI-201 thermograde thermostat container, Tokyo Physico-chemical Apparatus Co., Ltd.) and carries out fermentative processing, wherein fermentative processing temperature is 24.5 DEG C, the weight of yeast saccharomyces cerevisiae is 1.1:100 with the ratio of the volume of mash goods, namely adds in every 100ml mash goods in 1.1g yeast saccharomyces cerevisiae or every 100L mash goods and adds 1.1kg yeast saccharomyces cerevisiae, K
2s
2o
5add-on be 0.20g/L, namely add 0.2gK in every 1L mash goods
2s
2o
5;
Ferment after 7 days, centrifugal treating (3300r/min, 28min) is carried out to fermenting mixture, leaves and takes supernatant liquor, obtain fermented wine;
During the fermentation, inoculum of dry yeast has a significant impact fermentation.Inoculum of dry yeast is very few, and fermentation will be incomplete, and residual sugar residual content is many, and alcoholic strength is little; Addition is excessive, and microbial reproduction is too fast, can produce a large amount of bubble, easily occur escaping liquid and microbiological contamination phenomenon at fermentation animated period.
Described yeast saccharomyces cerevisiae is yellow-white coloured particles sprills, and water content is about 8%, be to adopt to have the stable yeast of resistance to drying power, fermenting power and obtain fresh yeast through cultivating, then through extrusion molding with dryly to obtain.
Add K during the fermentation
2s
2o
5main Function be:
A, sterilization and bacteriostasis effect: during the fermentation, the yeast that may there are other kinds ferments to glucose, also have many miscellaneous bacterias to produce simultaneously, potassium metabisulfite can produce sulfurous gas in acid condition, sulfurous gas can kill or suppress the activity of microorganism, and yeast saccharomyces cerevisiae has the ability of anti-sulfurous gas, can deposit at sulfurous gas the fermentation capacity keeping yeast saccharomyces cerevisiae in case; B, clarification: add potassium metabisulfite and can extend fermentation initial time, be conducive to the contamination precipitation in fermented liquid is got off, thus obtain the former wine of clarification relatively; C, antioxygenation: potassium metabisulfite can react with oxygen and generate potassium sulfate, the oxygen in absorbing environmental, destroy polyphenoloxidase, prevent the oxidation of wine liquid; D, dissolving and increasing acid effect: potassium metabisulfite energy hydrolysis sulfite ion, winestone, inorganic salt and other material in the molten liquid for sober up of sulfite ion energy, can destroy the bacterium of decomposing tartrate and oxysuccinic acid simultaneously, improve the acidity of wine liquid.
4, canned, germicidal treatment
By canned for supernatant liquor (fermented wine), envelope bottle after at 70 DEG C, carry out pasteurization 25min, obtain emblic leafflower fruit wine.
Adopt the ethanol content in vapor-phase chromatography method mensuration emblic leafflower fruit wine, measurement result is as shown in table 1; Wherein, chromatography of gases condition is as follows:
Gas chromatograph (Acme6100GC, Ying Lin company of Korea S); Column temperature: 200 DEG C; Vaporizer and detector temperature: 240 DEG C; Carrier gas flux (nitrogen): 40ml/min; Hydrogen flowing quantity: 40ml/min; Air flow quantity: 500ml/min; Sample size: 0.3 μ l;
Adopt AlCl
3flavones content in Determination Staining emblic leafflower fruit wine, measurement result is as shown in table 1; Measuring method is as follows:
The AlCl of 8ml1.5% is added to 25ml colorimetric cylinder
3solution and 5ml emblic leafflower fruit wine, shake up, be diluted to scale, separately gets a 25ml colorimetric cylinder, add the AlCl of 8ml1.5%
3solution dilution is to scale, and the former is placed in sample pool, and the latter is placed in reference cell, measures its absorbance (A) at 420nm place, calculates the flavones content in emblic leafflower fruit wine according to formula I:
Flavones content=(A+0.0017)/1.4173 (I)
Total acid, vitamins C, soluble solid, SO
2residual quantities etc. measure according to GB15038-2006 grape wine, fruit wine universaling analysis method, and result is as shown in table 1.
Embodiment 2
1, phyllanthus emblica pomace powder-water mixing raw material is prepared
Water (45L) is added in phyllanthus emblica pomace powder (5kg), limit edged stirs, phyllanthus emblica pomace powder is dispersed in water completely, be mixed with phyllanthus emblica pomace powder-water mixing raw material, wherein weight and the ratio of the volume adding water of phyllanthus emblica pomace powder are add in 9L water or every 1g phyllanthus emblica pomace powder in 1:9 and every 1kg phyllanthus emblica pomace powder to add 9ml water;
2, saccharification process
Cellulase (45g) and polygalacturonase (35g) is added in phyllanthus emblica pomace powder-water mixing raw material, be uniformly mixed, the pH of mixture is regulated 5.0 to be placed in shaking table, shaking table temperature is regulated to be 50 DEG C, carry out saccharification process, obtained mash goods (49.8L), wherein the saccharification treatment time is 24h, the enzyme activity of cellulase is 20000U/g, the weight of cellulase is 0.9:100 with the ratio of the weight of phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.9g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 9g cellulase, the enzyme activity of polygalacturonase is 20000U/g, the weight of polygalacturonase is 0.7:100 with the ratio of the weight with phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.7g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 7g polygalacturonase,
3, fermentative processing
Yeast saccharomyces cerevisiae (597.6g), potassium metabisulfite (K is added in cooled mash goods
2s
2o
510.96g), stirring and evenly mixing, adjust ph is 5.0, be placed in thermostat container and carry out fermentative processing, wherein fermentative processing temperature is 25 DEG C, and the weight of yeast saccharomyces cerevisiae is 1.2:100 with the ratio of the volume of mash goods, namely add in every 100ml mash goods in 1.2g yeast saccharomyces cerevisiae or every 100L mash goods and add 1.2kg yeast saccharomyces cerevisiae, K
2s
2o
5add-on be 0.22g/L, namely add 0.22gK in every 1L mash goods
2s
2o
5;
Ferment after 8 days, centrifugal treating (3500r/min, 25min) is carried out to fermenting mixture, leaves and takes supernatant liquor, obtain fermented wine;
4, canned, germicidal treatment
By canned for supernatant liquor (fermented wine), envelope bottle after at 75 DEG C, carry out pasteurization 20min, obtain emblic leafflower fruit wine.
Ethanol content in emblic leafflower fruit wine, flavones content, total acid, vitamins C, soluble solid, SO
2residual quantity measures according to method described in embodiment 1, and measurement result is as shown in table 1.
Embodiment 3
1, phyllanthus emblica pomace powder-water mixing raw material is prepared
Water (40L) is added in phyllanthus emblica pomace powder (5kg), limit edged stirs, phyllanthus emblica pomace powder is dispersed in water completely, be mixed with phyllanthus emblica pomace powder-water mixing raw material, wherein the weight of phyllanthus emblica pomace powder is 1:8 with the ratio of the volume adding water, namely adds in every 1kg phyllanthus emblica pomace powder in 8L water or every 1g phyllanthus emblica pomace powder and adds 8ml water;
2, saccharification process
Cellulase (40g) and polygalacturonase (45g) is added in phyllanthus emblica pomace powder-water mixing raw material, be uniformly mixed, the pH of mixture is regulated 4.5 to be placed in shaking table, shaking table temperature is regulated to be 50 DEG C, carry out saccharification process, obtained mash goods (44.5L), wherein, the saccharification treatment time is 25h, the enzyme activity of cellulase is 20000U/g, the weight of cellulase is 0.8:100 with the ratio of the weight of phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.8g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 8g cellulase, the enzyme activity of polygalacturonase is 20000U/g, the weight of polygalacturonase is 0.9:100 with the ratio of the weight with phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.9g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 9g polygalacturonase.
3, fermentative processing
Yeast saccharomyces cerevisiae (578.5g), potassium metabisulfite (K is added in cooled mash goods
2s
2o
510.68g), stirring and evenly mixing, adjust ph is 5.0, is placed in thermostat container, in carry out fermentative processing, wherein leavening temperature is 25.5 DEG C, the weight of yeast saccharomyces cerevisiae is 1.3:100 with the ratio of the volume of mash goods, namely adds in every 100ml mash goods in 1.3g yeast saccharomyces cerevisiae or every 100L mash goods and adds 1.3kg yeast saccharomyces cerevisiae, K
2s
2o
5add-on be 0.24g/L, namely add 0.24gK in every 1L mash goods
2s
2o
5;
Ferment after 7 days, centrifugal treating (3800r/min, 23min) is carried out to fermenting mixture, leaves and takes supernatant liquor, obtain fermented wine;
4, canned, germicidal treatment
By canned for supernatant liquor (fermented wine), envelope bottle after at 70 DEG C, carry out pasteurization 23min, obtain emblic leafflower fruit wine.
Ethanol content in emblic leafflower fruit wine, flavones content, total acid, vitamins C, soluble solid, SO
2residual quantity measures according to method described in embodiment 1, and measurement result is as shown in table 1.
Embodiment 4
1, phyllanthus emblica pomace powder-water mixing raw material is prepared
Water (60L) is added in phyllanthus emblica pomace powder (5kg), limit edged stirs, phyllanthus emblica pomace powder is dispersed in water completely, be mixed with phyllanthus emblica pomace powder-water mixing raw material, wherein the weight of phyllanthus emblica pomace powder is 1:12 with the ratio of the volume adding water, namely adds in every 1kg phyllanthus emblica pomace powder in 12L water or every 1g phyllanthus emblica pomace powder and adds 12ml water;
2, saccharification process
Cellulase (20g) and polygalacturonase (60g) is added in phyllanthus emblica pomace powder-water mixing raw material, be uniformly mixed, the pH of mixture is regulated 3.0 to be placed in shaking table, shaking table temperature is regulated to be 30 DEG C, carry out saccharification process, obtained mash goods (65.3L), wherein, the saccharification treatment time is 36h, the enzyme activity of cellulase is 30000U/g, the weight of cellulase is 0.4:100 with the ratio of the weight of phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.4g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 4g cellulase, the enzyme activity of polygalacturonase is 30000U/g, the weight of polygalacturonase is 1.2:100 with the ratio of the weight with phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 1.2g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 12g polygalacturonase,
3, fermentative processing
Yeast saccharomyces cerevisiae (522.4g), potassium metabisulfite (K is added in cooled mash goods
2s
2o
511.75g), stirring and evenly mixing, adjust ph is 3.5, be placed in constant incubator and carry out fermentative processing, wherein leavening temperature is 20 DEG C, and the weight of yeast saccharomyces cerevisiae is 0.8:100 with the ratio of the volume of mash goods, namely add in every 100ml mash goods in 0.8g yeast saccharomyces cerevisiae or every 100L mash goods and add 0.8kg yeast saccharomyces cerevisiae, K
2s
2o
5add-on be 0.18g/L, namely add 0.18gK in every 1L mash goods
2s
2o
5;
Ferment after 6 days, centrifugal treating (3000r/min, 30min) is carried out to fermenting mixture, leaves and takes supernatant liquor, obtain fermented wine;
4, canned, germicidal treatment
By canned for supernatant liquor (fermented wine), envelope bottle after at 65 DEG C, carry out pasteurization 30min, obtain emblic leafflower fruit wine.
Ethanol content in emblic leafflower fruit wine, flavones content, total acid, vitamins C, soluble solid, SO
2residual quantity measures according to method described in embodiment 1, and measurement result is as shown in table 1.
Embodiment 5
1, phyllanthus emblica pomace powder-water mixing raw material is prepared
Water (30L) is added in phyllanthus emblica pomace powder (5kg), limit edged stirs, phyllanthus emblica pomace powder is dispersed in water completely, is mixed with phyllanthus emblica pomace powder-water mixing raw material, wherein the weight of phyllanthus emblica pomace powder is 1:6 with the ratio of the weight adding water;
2, saccharification process
Cellulase (60g) and polygalacturonase (20g) is added in phyllanthus emblica pomace powder-water mixing raw material, be uniformly mixed, the pH of mixture is regulated 6.0 to be placed in shaking table, shaking table temperature is regulated to be 60 DEG C, carry out saccharification process, obtained mash goods (35.5L), wherein, the saccharification treatment time is 20h, the enzyme activity of cellulase is 40000U/g, the weight of cellulase is 1.2:100 with the ratio of the weight of phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 1.2g cellulase or every 1kg phyllanthus emblica pomace (dry weight) and add 12g cellulase, the enzyme activity of polygalacturonase is 40000U/g, the weight of polygalacturonase is 0.4:100 with the ratio of the weight with phyllanthus emblica pomace, namely add in every 100g phyllanthus emblica pomace (dry weight) in 0.4g polygalacturonase or every 1kg phyllanthus emblica pomace (dry weight) and add 4g polygalacturonase,
3, fermentative processing
Yeast saccharomyces cerevisiae (568.0g), potassium metabisulfite (K is added in cooled mash goods
2s
2o
5) (9.59g), stirring and evenly mixing, adjust ph is 5.5, be placed in constant incubator and carry out fermentative processing, wherein leavening temperature is 30 DEG C, the weight of yeast saccharomyces cerevisiae is 1.6:100 with the ratio of the volume of mash goods, namely adds in every 100ml mash goods in 1.6g yeast saccharomyces cerevisiae or every 100L mash goods and adds 1.6kg yeast saccharomyces cerevisiae, K
2s
2o
5add-on be 0.27g/L, namely add 0.27gK in every 1L mash goods
2s
2o
5;
Ferment after 9 days, centrifugal treating (4000r/min, 20min) is carried out to fermenting mixture, leaves and takes supernatant liquor, obtain fermented wine;
4, canned, germicidal treatment
By canned for supernatant liquor (fermented wine), envelope bottle after at 85 DEG C, carry out pasteurization 15min, obtain emblic leafflower fruit wine.
Ethanol content in emblic leafflower fruit wine, flavones content, total acid, vitamins C, soluble solid, SO
2residual quantity measures according to method described in embodiment 1, and measurement result is as shown in table 1.
The performance test results of table 1 emblic leafflower fruit wine
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Flavones content (g/L) | 0.028 | 0.013 | 0.020 | 0.015 | 0.018 |
| Total acid content (g/L) | 4.13 | 4.36 | 4.51 | 4.42 | 5.42 |
| Vitamin C content (g/L) | 0.067 | 0.055 | 0.051 | 0.082 | 0.020 |
| Soluble solid content (g/L) | 3.692 | 4.125 | 4.324 | 3.019 | 2.038 |
| SO 2Residual quantity (mg/L) | 0 | 0 | 0 | 0 | 0 |
| Fermented wine productive rate (the dry slag of mL/100g) | 954 | 848 | 751 | 1160 | 552 |
| Fermented wine ethanol content (mL/100mL) | 1.08 | 1.52 | 1.76 | 0.74 | 1.20 |
As seen from the results in Table 1:
1, the yield of emblic leafflower fruit wine prepared of the inventive method is high, the fermentation of every 100g (dry weight) phyllanthus emblica pomace produces 751-1160mL fermented wine, ethanol content in emblic leafflower fruit wine is high, reaches 0.74-1.76mL/100mL (fermented wine);
2, the nutrient composition content of emblic leafflower fruit wine of the present invention is high, there is high health value, wherein in fruit wine containing a large amount of have anti-oxidant, improve the flavones of the effects such as blood circulation and reduction cholesterol, and flavones content is 0.013-0.028g/L in emblic leafflower fruit wine, and flavones content when being 0.010g/L its antioxygenation comparatively obvious, there is good antioxidant effect;
3, in emblic leafflower fruit wine of the present invention, total acid content is 2.7-5.42g/L, and the local flavor of total acid content in fruit wine and fruit wine has much relations, when general total acid content is 2.5.0-5.5g/L, the flavor taste of fruit wine is good, therefore emblic leafflower fruit wine raciness of the present invention, mouthfeel is good;
4, the emblic leafflower fruit wine prepared of the inventive method is nutritious, and containing the abundant vitamins C with strong anti-oxidation, senile-resistant efficacy, the Vitamin C content of emblic leafflower fruit wine prepared by the present invention is 0.02-0.082g/L, meets optimization criteria.In sum, the emblic leafflower fruit wine that prepared by the present invention meets fruit wine specified standards.
Although above-mentioned to invention has been detailed description; but the present invention is not limited thereto; those skilled in the art can principle according to the present invention modify, and therefore, all various amendments carried out according to principle of the present invention all should be understood to fall into protection scope of the present invention.
Claims (8)
1. a preparation method for emblic leafflower fruit wine, is characterized in that carrying out fermentative processing to phyllanthus emblica pomace; Wherein, described phyllanthus emblica pomace is the solid product after phyllanthus emblica fruit is squeezed the juice.
2. method according to claim 1, it is characterized in that the temperature of described fermentative processing is 20-30 DEG C, fermentation time is 6-9d.
3. a preparation method for emblic leafflower fruit wine, is characterized in that comprising following step of sequentially carrying out:
1) in phyllanthus emblica pomace, add water, mix, obtained mixing raw material, wherein, described phyllanthus emblica pomace is the solid product after phyllanthus emblica fruit is squeezed the juice;
2) in mixing raw material, add enzyme, carry out saccharification process, obtained mash goods;
3) in mash goods, add yeast saccharomyces cerevisiae, carry out fermentative processing, to obtain final product.
4. method according to claim 3, is characterized in that step 1) described in the weight of phyllanthus emblica pomace be 1:6-12 with the ratio of the volume of water.
5. method according to claim 3, is characterized in that step 2) described in the temperature of saccharification process be 30-60 DEG C.
6. method according to claim 3, is characterized in that step 3) described in the temperature of fermentative processing be 20-30 DEG C.
7. method according to claim 3, is characterized in that step 3) described in time of fermentative processing be 6-9d.
8. an emblic leafflower fruit wine, is characterized in that being prepared from according to the method as described in as arbitrary in claim 1-7.
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Cited By (7)
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| CN106635628A (en) * | 2016-12-06 | 2017-05-10 | 钦州阜康农副食品有限公司 | Making method of phyllanthus emblica fruit wine |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN107841410A (en) * | 2017-11-16 | 2018-03-27 | 中国林业科学研究院资源昆虫研究所 | A kind of emblic fermented wine and preparation method thereof |
| TWI747280B (en) * | 2019-05-17 | 2021-11-21 | 大江生醫股份有限公司 | Fermentation product of phyllanthus emblica extract and preparation and use of the same |
| CN115418292A (en) * | 2022-08-24 | 2022-12-02 | 东鹏饮料(集团)股份有限公司 | Preparation method of phyllanthus emblica fruit wine |
| CN116077520A (en) * | 2023-01-30 | 2023-05-09 | 云南中医药大学 | Application of phyllanthus emblica polysaccharide in preparation of medicine for preventing and/or treating lead-induced intestinal injury |
| CN118389617A (en) * | 2024-06-02 | 2024-07-26 | 韩山师范学院 | Method for producing lactic acid by fermenting phyllanthus emblica fruit residue fibers |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106635628A (en) * | 2016-12-06 | 2017-05-10 | 钦州阜康农副食品有限公司 | Making method of phyllanthus emblica fruit wine |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN106947662B (en) * | 2017-05-02 | 2020-10-27 | 广东巴伦比酒业有限公司 | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof |
| CN107841410A (en) * | 2017-11-16 | 2018-03-27 | 中国林业科学研究院资源昆虫研究所 | A kind of emblic fermented wine and preparation method thereof |
| TWI747280B (en) * | 2019-05-17 | 2021-11-21 | 大江生醫股份有限公司 | Fermentation product of phyllanthus emblica extract and preparation and use of the same |
| CN115418292A (en) * | 2022-08-24 | 2022-12-02 | 东鹏饮料(集团)股份有限公司 | Preparation method of phyllanthus emblica fruit wine |
| CN115418292B (en) * | 2022-08-24 | 2024-03-08 | 东鹏饮料(集团)股份有限公司 | Preparation method of phyllanthus emblica fruit wine |
| CN116077520A (en) * | 2023-01-30 | 2023-05-09 | 云南中医药大学 | Application of phyllanthus emblica polysaccharide in preparation of medicine for preventing and/or treating lead-induced intestinal injury |
| CN118389617A (en) * | 2024-06-02 | 2024-07-26 | 韩山师范学院 | Method for producing lactic acid by fermenting phyllanthus emblica fruit residue fibers |
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