CN105482955B - A kind of preparation method of thick continuous fruit wine - Google Patents
A kind of preparation method of thick continuous fruit wine Download PDFInfo
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Abstract
The invention discloses a kind of preparation methods of thick continuous fruit wine, belong to brewing fruit wine field.The method of the present invention includes the following steps：By fruit juice liquid and sorghum saccharified liquid by volume 59:13 are uniformly mixed, and successively access three primary yeasts（Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae）Bacterium solution, Rhizopus oryzae bacterium solution, bacillus megaterium bacterium solution are respectively fermented a period of time；Add the pomace fermentation of 0.3 1 times of fruit juice liquid and sorghum saccharified liquid total volume；Press filtration, filtering are carried out with plate and frame type filter-press and diatomite filter after fermentation, obtains fruit juice fermentation filtered fluid；By drying, crushing, it is puffing after pomace powder be added in the fruit juice fermentation filtered fluid of 2.5 3.0 times of its quality, 45 48 DEG C storage 48 52h, obtain fruit wine.The present invention makes full use of pomace, reduces the waste material of fruit wine production；Pomace increases the plentiful thick tender healthcare function of fruit wine wine body mouthfeel by processing simultaneously.
Description
Technical field
The invention belongs to brewing fruit wine fields, and in particular to a kind of preparation method of thick continuous fruit wine.
Background technology
With the young main force for gradually becoming consumption, traditional height, aromatic flavour white wine by market of gradually fading out.Wine
Another competitive product of class market is fruit wine.Although fruit wine is the industry that country helps always, but due to more
Kind reason fruit wine industry develops slowly always.
The mode of production of existing fruit wine determines that fruit wine industry development is slow.The production general step of fruit wine be fruit first
Squeeze out fruit juice, then fruit juice fermented, squeezed, allocate after obtain fruit wine, this is the general mode of production of existing fruit wine.This
There are some drawbacks for the kind mode of production, and first when production, fruit squeezing crushing juice rate is not very high, while is obtained after squeezing
The pomace arrived becomes waste material, and processing is highly difficult.It squeezes the juice the manufacturing method of fruit wine, is referred to as the system of " taking it general, to abandon its essence "
Make method.
The linear polysaccharide of 100-1000 D- galacturonic acid units in pectin, is naturally occurring in fresh fruit cell wall,
It is a kind of water-soluble dietary fiber of unique molecular structure, can be resolved into human body intestinal canal by the enzyme that microbial fermentation generates
Short chain fatty acids reduce gut pH, kill harmful bacteria, and beneficial bacterium is promoted to be proliferated, while can also promote ascorbic suction
It receives, promote the generation and absorption of vitamin B, niacin and folic acid in big enteral.Apple pectin can postpone in digestion
The absorption of carbohydrate not only can effectively relief of constipation, control body weight and adjusting postprandial blood sugar, blood fat be balanced, be reduced
A variety of chronic diseases that bowel problems cause, can also promote the absorption of multivitamin and minerals, be fruit essences
In to human body most healthy and protective substance.
The mouthfeel of fruit wine is thin, and general fruit wine is only alcohol and the complex of fruit flavor, and alcohol and fruit flavor
Registration is low, and the mouthfeel of fruit wine seems that fruit is eaten on side over a bottle, and mouthfeel is uncoordinated.There is a fruit wine to improve fruit by adding carbohydrate
The sugariness of wine increases mouthfeel.Such fruit wine mouthfeel is although better, but the epoch of low sugar intake, the intake of excessive carbohydrate
It is bad to health, and be not the mainstream of consumption.
Invention content
The shortcomings that it is an object of the invention to overcome the prior art and deficiency provide a kind of preparation method of thick continuous fruit wine.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of thick continuous fruit wine, includes the following steps：
（1）Bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are inoculated into sorghum respectively
It is cultivated in saccharified liquid, obtains each strain bacterium solution.
（2）It apple is cut into block is added in squeezer and squeeze, obtain fruit juice liquid and pomace.
（3）Fruit juice liquid and sorghum saccharified liquid 5-9 by volume:1-3 is uniformly mixed, access Issatchenkia orientalis, Bi Shi ferment
Female, three kinds of bacterium of saccharomyces cerevisiae bacterium solution, 22-25 DEG C of fermentation 32-36h；Access Rhizopus oryzae bacterium solution, 26-28 DEG C of fermentation 32-38h；It connects
Enter bacillus megaterium bacterium solution, 18-20 DEG C of fermentation 48-54h；Add 0.3-1 times of fruit juice liquid and sorghum saccharified liquid total volume
Pomace, 20-24 DEG C of fermentation 72-78h.Press filtration, filtering are carried out with plate and frame type filter-press and diatomite filter after fermentation, is obtained
To fruit juice fermentation filtered fluid.
（4）Dry pomace micronizer and bulking machine are crushed, is puffing, obtains puffing powder.
（5）Puffing powder is added in the fruit juice fermentation filtered fluid of 2.5-3.0 times of its quality, 45-48 DEG C of storage 48-52h,
Obtain fruit wine.
Step（1）In each Spawn incubation condition be preferably 25-28 DEG C culture 32-34h.
Step（3）Five kinds of middle Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae, Rhizopus oryzae, bacillus megaterium bacterium solution bacterium
The access amount of liquid is respectively preferably 1-1.5%, 1-2%, 1.5-2.5%, 2-3%, 1.5- of fruit juice liquid and sorghum saccharified liquid total volume
2.0%。
Step（4）The pomace of middle drying is preferably that pomace 60-70 DEG C of dry 72-80h in drying machine is obtained.
Step（1）With（3）Described in sorghum saccharified liquid be prepared by a method comprising the following steps to obtain：Toward sorghum flour
Middle addition α-amylase and water, add carbohydrase after liquefaction and are saccharified, obtain sorghum saccharified liquid.Preferably, sorghum saccharified liquid
It is prepared by a method comprising the following steps to obtain：Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour.Toward sorghum flour
Middle addition α-amylase, additional proportion add in the α-amylase of a concentration of 40,000 U/mL of 0.3L for sorghum flour per ton, add sorghum silty
The water of 3 times of amount, boils 10min；Carbohydrase is added, additional proportion adds in a concentration of 100,000 U/mL's of 0.4L for sorghum flour per ton
Carbohydrase keeps the temperature 2 hours, obtained sorghum saccharified liquid at 60 DEG C.
Preferably, the preparation method of the thick continuous fruit wine includes the following steps：
（1）Bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are inoculated into sorghum respectively
In saccharified liquid, 25 DEG C of culture 32h obtain each strain bacterium solution.Wherein, bacillus megaterium, Issatchenkia orientalis, pichia yeast,
The inoculum concentration of saccharomyces cerevisiae is 3 oese thalline/100 mL, a diameter of 0.5cm of oese；The inoculum concentration of Rhizopus oryzae for 1 ×
104Spore/mL.
（2）It apple is cut into block is added in squeezer and squeeze, obtain fruit juice liquid and pomace.
（3）Fruit juice liquid and sorghum saccharified liquid by volume 7:2 are uniformly mixed, and access fruit juice liquid and sorghum saccharified liquid total volume
1%th, 1%, 1.5% Issatchenkia orientalis bacterium solution, pichia yeast bacterium solution, saccharomyces cerevisiae bacterium solution, 25 DEG C of fermentation 32h；Add in fruit juice liquid
With the Rhizopus oryzae bacterium solution of sorghum saccharified liquid total volume 2%, 28 DEG C of fermentation 32h；Add in fruit juice liquid and sorghum saccharified liquid total volume 1.5%
Bacillus megaterium bacterium solution, 20 DEG C fermentation 48h；Add the pomace of fruit juice liquid and sorghum saccharified liquid total volume 2/3,20 DEG C of hairs
Ferment 72h.Press filtration, filtering are carried out with plate and frame type filter-press and diatomite filter after fermentation, obtains fruit juice fermentation filtered fluid.
（4）Pomace 60 DEG C of dry 72h in drying machine, then crushed with micronizer and bulking machine, is puffing, it obtains
Puffing powder.
（5）Puffing powder is added in the fruit juice fermentation filtered fluid of 2.5 times of its quality, and 45 DEG C of storage 48h are cooled to room again
Temperature obtains fruit wine.
A kind of fruit wine, is prepared by the above method.
Beneficial effects of the present invention are：Pomace is made full use of, reduces the waste material of fruit wine production；Pomace is at simultaneously
Reason, is added in fruit wine, increases the plentiful thick tender healthcare function of wine body mouthfeel；Fruit wine is prepared using saccharomycete, Rhizopus oryzae
With bacterium composite bacteria liquid, than single addition saccharomyces cerevisiae, fragrance is denseer, and mouthfeel is more preferable.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
1st, raw material and equipment
Sorghum：Northeast sorghum.The equipment such as sorghum pulverizer, liquefaction pot, brew kettle, fermentation tank are purchased from good flourish machinery.Liquefaction
Enzyme（40000 U/mL）And carbohydrase（100000 U/mL）It buys from Shandong Long Yuan bioengineering Co., Ltd.Apple：Commercially available Fuji apple
Apple.The strains such as bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are purchased from CCTCC.
2nd, the preparation of sorghum saccharified liquid
Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour.α-amylase is added in into sorghum flour, additional proportion is
Sorghum flour per ton adds in 0.3L, adds the tap water of 3 times of sorghum flour quality, boils 10min in the pot that liquefies.It is transferred to saccharification
Pot adds in carbohydrase, and additional proportion adds in 0.4L for sorghum flour per ton, keeps the temperature 2 hours for 60 DEG C in brew kettle, cools to 20
DEG C, obtain sorghum saccharified liquid.
3rd, actication of culture
Bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are inoculated into sorghum saccharification respectively
In liquid, inoculum concentration is bacillus megaterium, Issatchenkia orientalis, pichia yeast, each 3 oese thalline/100mL of saccharomyces cerevisiae,
The a diameter of 0.5cm of oese；The inoculum concentration of Rhizopus oryzae is 1 × 104Spore/mL.Sorghum saccharified liquid after inoculation is in 25 DEG C of cultures
32h obtains the bacterium solution that spreads cultivation of each strain.
4th, juice extracting and fermentation
Apple impregnates 10min in tap water, washes dust and impurity, and it is about 5cm × 5cm × 2cm to cut into size
Square or the block less than 5cm × 5cm × 2cm, be added in squeezer and squeeze, obtain fruit juice liquid and pomace.
Fruit juice liquid and sorghum saccharified liquid are according to volume ratio 7:2 mixing, after stirring evenly, access Issatchenkia orientalis, Bi Shi
Yeast, the bacterium solution of three kinds of bacterium of saccharomyces cerevisiae, access amount are respectively overall 1%, 1%, 1.5% of fruit juice liquid and sorghum saccharified liquid, 25 DEG C
Ferment 32h；Then the Rhizopus oryzae bacterium solution of fruit juice liquid and sorghum saccharified liquid total volume 2%, 28 DEG C of fermentation 32h are accessed；Fruit juice is accessed again
The bacillus megaterium bacterium solution of liquid and sorghum saccharified liquid overall 1.5%, 20 DEG C of fermentation 48h；Then pomace, the addition of pomace are added in
2/3 for fruit juice liquid and sorghum saccharified liquid total volume is measured, carries out semi-solid ferment, 20 DEG C of fermentation 72h this when.Fermentation ends
Plate and frame type filter-press press filtration is used afterwards, then is filtered with diatomite filter, obtains fruit juice fermentation filtered fluid.
5th, ultramicro grinding and puffing pomace are added to fruit juice fermentation filtered fluid
Pomace 60 DEG C of dry 72h in drying machine, the then ultramicro grinding in micronizer.Ultramicro-powder pulverized powder is used
After bulking machine is puffing, the fruit juice fermentation filtered fluid of puffing 2.5 times of powder quality is added in, is bottled, 48h is stored at 45 DEG C, then drops
Temperature obtains thick continuous fruit wine to room temperature.
The vinosity evaluation of the thick continuous fruit wine of gained is shown in Table 1, and health care material content is shown in Table 2 in wine body.Wherein, the survey of pectin content
Amount using document [Food Chemistry Comprehensive Experiment [M] such as Huang Xiaoyu, neighbour Liu Weihe China Agricultyre University Press 2002.158 ~
159] method in, Flavonoid Content are measured using document [Yin Liguo etc., bioflavonoid and rutin content in Ilex latifolia tea-leaf
Measure food research and developments, 2009,30（1）：109-111] in method, vitamin A and content of vitamin E measure point
It Cai Yong not GB/T 9695.26 and GB/T 9695.29.
1 vinosity of table is evaluated
| Wine is seen in vitro | Mouthfeel | Taste |
| Atherosclerotic | It is thick continuous, plentiful, tasty and refreshing | Fruity and fragrant |
Health care material content in 2 wine body of table
| Pectin content | Flavonoid Content | Vitamin A | Vitamin E |
| 0.05g/mL | 2mg/mL | 1.2mg/mL | 0.8mg/mL |
Embodiment 2
Contrast test 1：In addition to being added without bacillus megaterium bacterium solution when fermentation, other operations are the same as embodiment 1, last gained
Health care material content is shown in Table 3 and table 4 in the vinosity evaluation of fruit wine and wine body.
3 vinosity of table is evaluated
| Wine is seen in vitro | Mouthfeel | Taste |
| Atherosclerotic | It is thick continuous, tasty and refreshing | Fruity and fragrant |
Health care material content in 4 wine body of table
| Pectin content | Flavonoid Content | Vitamin A | Vitamin E |
| 0.05g/mL | 1.8mg/mL | 1.2mg/mL | 0.8mg/mL |
Contrast test 2：In fermentation, do not add in ultramicro grinding puffing pomace to fruit juice fermentation filtered fluid, Qi Tacao
Make with embodiment 1, health care material content is shown in Table 5 and table 6 in the vinosity evaluation of last gained fruit wine and wine body.
5 vinosity of table is evaluated
| Wine is seen in vitro | Mouthfeel | Taste |
| Slightly cloudy liquid | It is tasty and refreshing | Light fruity and fragrant |
Health care material content in 6 wine body of table
| Pectin content | Flavonoid Content | Vitamin A | Vitamin E |
| 0.001g/mL | 0.01mg/mL | 0.02mg/mL | 0.01mg/mL |
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (8)
1. a kind of preparation method of thick continuous fruit wine, it is characterised in that：Include the following steps：
(1) bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are inoculated into sorghum saccharification respectively
It is cultivated in liquid, obtains each strain bacterium solution；
(2) it apple is cut into block is added in squeezer and squeeze, obtain fruit juice liquid and pomace；
(3) fruit juice liquid and sorghum saccharified liquid 5-9 by volume:1-3 is uniformly mixed, access Issatchenkia orientalis, pichia yeast, wine
The bacterium solution of three kinds of bacterium of brewer yeast, 22-25 DEG C of fermentation 32-36h；Access Rhizopus oryzae bacterium solution, 26-28 DEG C of fermentation 32-38h；It accesses huge
Bacterium anthracoides bacterium solution, 18-20 DEG C of fermentation 48-54h；The pomace of 0.3-1 times of fruit juice liquid and sorghum saccharified liquid total volume is added,
20-24 DEG C of fermentation 72-78h；Press filtration, filtering are carried out with plate and frame type filter-press and diatomite filter after fermentation, obtains fruit
Juice fermentation filtrate；
(4) dry pomace micronizer and bulking machine are crushed, is puffing, obtaining puffing powder；
(5) puffing powder is added in the fruit juice fermentation filtered fluid of 2.5-3.0 times of its quality, and 45-48 DEG C of storage 48-52h is obtained
Fruit wine.
2. the preparation method of thick continuous fruit wine according to claim 1, it is characterised in that：Each Spawn incubation in step (1)
Condition is 25-28 DEG C of culture 32-34h.
3. the preparation method of thick continuous fruit wine according to claim 1, it is characterised in that：Issatchenkia orientalis in step (3),
Pichia yeast, saccharomyces cerevisiae, Rhizopus oryzae, five kinds of bacterium solutions of bacillus megaterium bacterium solution access amount be respectively fruit juice liquid and sorghum candy
Change 1-1.5%, 1-2%, 1.5-2.5%, 2-3%, 1.5-2.0% of liquid total volume.
4. the preparation method of thick continuous fruit wine according to claim 1, it is characterised in that：Dry pomace is in step (4)
Pomace 60-70 DEG C of dry 72-80h in drying machine is obtained.
5. the preparation method of thick continuous fruit wine according to claim 1, it is characterised in that：Height described in step (1) and (3)
Fine strain of millet saccharified liquid is prepared by a method comprising the following steps to obtain：α-amylase and water are added in into sorghum flour, is added after liquefaction
Carbohydrase is saccharified, and obtains sorghum saccharified liquid.
6. the preparation method of thick continuous fruit wine according to claim 5, it is characterised in that：The sorghum saccharified liquid passes through packet
The method for including following steps is prepared：Sorghum crushes by pulverizer, crosses 50 mesh sieve and obtains sorghum flour；It is added in into sorghum flour
α-amylase, additional proportion add in the α-amylase of a concentration of 40,000 U/mL of 0.3L for sorghum flour per ton, add 3 times of sorghum flour quality
Water, boil 10min；Carbohydrase is added, additional proportion adds in the saccharification of a concentration of 100,000 U/mL of 0.4L for sorghum flour per ton
Enzyme keeps the temperature 2 hours, obtained sorghum saccharified liquid at 60 DEG C.
7. the preparation method of thick continuous fruit wine according to claim 1, it is characterised in that：Include the following steps：
(1) bacillus megaterium, Rhizopus oryzae, Issatchenkia orientalis, pichia yeast, saccharomyces cerevisiae are inoculated into sorghum saccharification respectively
In liquid, 25 DEG C of culture 32h obtain each strain bacterium solution；Wherein, bacillus megaterium, Issatchenkia orientalis, pichia yeast, wine brewing
The inoculum concentration of yeast is 3 oese thalline/100mL, a diameter of 0.5cm of oese；The inoculum concentration of Rhizopus oryzae is 1 × 104Spore
Son/mL；
(2) it apple is cut into block is added in squeezer and squeeze, obtain fruit juice liquid and pomace；
(3) fruit juice liquid and sorghum saccharified liquid by volume 7:2 are uniformly mixed, access fruit juice liquid and sorghum saccharified liquid total volume 1%,
1%th, 1.5% Issatchenkia orientalis bacterium solution, pichia yeast bacterium solution, saccharomyces cerevisiae bacterium solution, 25 DEG C of fermentation 32h；Add in fruit juice liquid
With the Rhizopus oryzae bacterium solution of sorghum saccharified liquid total volume 2%, 28 DEG C of fermentation 32h；Add in fruit juice liquid and sorghum saccharified liquid total volume
1.5% bacillus megaterium bacterium solution, 20 DEG C of fermentation 48h；The pomace of fruit juice liquid and sorghum saccharified liquid total volume 2/3 is added,
20 DEG C of fermentation 72h；Press filtration, filtering are carried out with plate and frame type filter-press and diatomite filter after fermentation, obtains fruit juice fermentation
Filtered fluid；
(4) pomace 60 DEG C of dry 72h in drying machine, then crushed with micronizer and bulking machine, is puffing, it obtains puffing
Powder；
(5) puffing powder is added in the fruit juice fermentation filtered fluid of 2.5 times of its quality, and 45 DEG C of storage 48h are cooled to room temperature again, obtain
To fruit wine.
8. a kind of fruit wine, it is characterised in that：It is prepared by claim 1-7 any one of them methods.
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| CN106350374A (en) * | 2016-10-14 | 2017-01-25 | 湖北工业大学 | Preparation method for seedless cherry wine through continuous fermentation |
| CN106434208A (en) * | 2016-10-14 | 2017-02-22 | 湖北工业大学 | Preparation method for producing selenium-enriched seedless cherry fruit wine through liquid-state fermentation |
| CN107057915A (en) * | 2017-01-19 | 2017-08-18 | 中国农业科学院农产品加工研究所 | Orange wine and its production method |
| CN111196981A (en) * | 2020-03-23 | 2020-05-26 | 广东桑醇酒业有限公司 | Fruit wine prepared from subtropical fruit as raw material and preparation method thereof |
| CN112899099A (en) * | 2021-03-08 | 2021-06-04 | 安徽瑞思威尔科技有限公司 | Preparation process of fermented tea wine |
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| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN101362989B (en) * | 2007-08-11 | 2012-06-20 | 陈青昌 | Novel brew method of spirit |
| CN101748025A (en) * | 2010-01-21 | 2010-06-23 | 重庆中澳美浓生物技术有限公司 | Compound lemon wine and preparation method thereof |
| CN103992903B (en) * | 2014-05-09 | 2016-03-30 | 王建新 | Gold hesperidium aurantium wine producing process |
| CN105238636B (en) * | 2015-10-28 | 2017-11-14 | 湖北工业大学 | A kind of preparation method of light fen-flavor type white spirit |
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