CN105670874A - Preparation method of ginkgo and pitaya wine - Google Patents
Preparation method of ginkgo and pitaya wine Download PDFInfo
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Abstract
The invention discloses ginkgo and pitaya wine and a preparation process thereof. The ginkgo and pitaya compound fruit wine is brewed by adopting the brewing process. The preparation process comprises the following steps: shelling and destining ginkgo, crushing into blocks, cooking at a constant temperature, filtering, removing ginkgolic acid and other impurities to the largest extent, keeping flavonoids, terpenoid lactones and other beneficial components and preventing the flavonoids, the terpenoid lactones and the other beneficial components from damage in the process of removing the gnikgolic acid; meanwhile combining the ginkgo and pitaya as fermentation raw materials through a scientific material ratio and optimizing an original single fermentation process, so as to ensure that the bitterness carried is reduced to the lowest degree on the premise of ginkgo protoplasmic fermentation, the fresh and smooth mouth feeling of the ginkgo is kept, and the novel compound fruit wine welcomed by the masses is produced. The ginkgo and pitaya wine has great commercial and economic values, drives the fast development of the fruit wine industry and opens up a new world for promoting ginkgo and pitaya sales as well as in the brewing field.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to the brewing method of a kind of Semen Ginkgo red pitaya wine.
Background technology
Along with the epoch constantly improve, our daily life is constantly occurring change, quality of the life is also gradually stepping up, general common beverage can not meet the taste requirement that people improve day by day, and the external alcoholic beverages of exquisiteness is because fancy price allows people hang back, delicious and health preserving has been that people select the common recognition of diet instantly, although and there is panoramic fruit wine on the market at present, but the sweet-smelling of fruit wine can be retained with graceful, the fruit wine field of health-care effect can be had again concurrently but or blank out, this just provides a new direction for our research.
Semen Ginkgo is exactly medicinal treasure since ancient times, and its fruit is commonly called as Semen Ginkgo, and therefore Semen Ginkgo has another name called maidenhair tree. The diseases such as disease that in ginkgo nut, the active substance such as flavonoid, terpenoid lactone causes for preventing and treating arteriosclerosis, cerebrovascular disorders sequela, the injured sequela of brain have significant curative effect. Semen Ginkgo has long stalk, sagging, is often oval, and long 1.5-2.5 centimetre, diameter is 1.5 centimetres, aril sclerotin, white; Seed coat meat, by white lead, episperm meat, yellow or orange-yellow time ripe; Endotesta film quality, reddish tan; Endosperm meat, sweet in the mouth is hardship slightly. Semen Ginkgo can lung QI invigorating, Dingchuan is coughed, urine reducing, and leukorrhagia stopping is stagnant, antidiarrheal, strengthening the spleen. Modern study shows, Semen Ginkgo also has effect of defying age, the liver protecting, prevention and cure of cardiovascular disease. Ancient Times in China is steep in wine with regard to useful Semen Ginkgo and is treated the record of disease, and its medicinal efficacy is known already and grasps.
Hylocereus undatus, also known as Hylocereus undatus, Herba Passiflorae Foetidae, celestial mamoncillo, Yu Longguo, belongs to Cactaceae. Its fruit ovalize, diameter 10-12 centimetre, outward appearance is red or yellow, and sarcocarp is white, red or yellow, has black seeds. The sweet succulence of pitaya-flavor, nutritious, function is unique, it contains the rare vegetable albumin of general plant and anthocyanidin, abundant vitamin and water soluble dietary fiber.Albumin is tool stickiness, collagenous material, the poisoning effect with removing toxic substances of its heavy metal; Anthocyanidin is a kind of obvious antioxidant of effectiveness, can effectively prevent sclerosis of blood vessels, thus stoping cardiopathic outbreak and blood clot to form the apoplexy caused, moreover it is possible to antagonism Bai Youji, is effective against aging. Modern scientific research analysis results shows, Hylocereus undatus has a lot of composition that the mankind are useful, also has the element much promoting health, beauty treatment, anti-treating diseases and making health-care.
Existing fruit wine is typically all and adopts single fruit fermentation, or single fruit is soaked by wine and forms, and alimentary health-care function is limited, and taste and mouthfeel are single. Therefore the fruit wine how obtaining high added value and rich in nutritive value becomes one of problem demanding prompt solution.
Summary of the invention
It is contemplated that overcome the deficiencies in the prior art, and the fermentation technique of a kind of Semen Ginkgo red pitaya wine is provided, solve the problem such as the charge ratio of the residual of ginkgoic acid, Hylocereus undatus and ginkgo nut in ginkgo nut, two kinds of regulation and control that really matter mixed material feeding ferments, the advantage that can comprehensively utilize both fruit, break through single fruit wine nutritional labeling and the single restriction of color, smell and taste, make the health care of fruit wine higher, mouthfeel is more preferably, Semen Ginkgo Hylocereus undatus compound fruit wine will attract more consumer as the wine kind of a kind of novelty, thus there being broader development prospect.
The concrete technical scheme of the present invention is:
A kind of Semen Ginkgo red pitaya wine, ginkgo nut and Hylocereus undatus is adopted to brewage and form, its terpenoid lactone content in this fruit wine>330mg/L, Flavone content>40mg/L, tannin content>0.38g/L, 2g/100ml<extract content<3.8g/100ml, 0.6%<total acid content<0.71%, vitamin A content>90mg/100ml; Wine body colour matter is red to aubergine, has Semen Ginkgo fragrance and the Hylocereus undatus fragrance of delicate fragrance.
The preparation method of Semen Ginkgo red pitaya wine of the present invention, specifically comprises the following steps that
(1) the selecting of ginkgo nut raw material
Select size homogeneous diameter at the full fresh kernel of 1.5-2.5cm, kernel, standby after cleaning;
(2) ginkgo nut peeling coring
Being placed on by the ginkgo nut of select in the clear water of 5-8 times of weight and soak 1-2h, rubbing ginkgo nut epidermis makes it shell and peeling, is pushed aside by kernel afterwards, removes the green plumule within kernel;
(3) slag hitting is pulverized
The Semen Ginkgo sarcocarp of peeling coring is put in clear water and soaks, standby; Taking the blender of washing and sterilizing, Semen Ginkgo sarcocarp is put into blender, 600r/min stirs 1min, beats to 2-5mm block;
(4) ginkgoic acid is removed
Add the pure water of its volume 40-50% to Semen Ginkgo marc, heating, to 75-85 DEG C, is incubated 20-30min afterwards, then by the filtered through gauze of 4 layers of Aseptic sterilisation, discards filtrate, retains Semen Ginkgo sarcocarp slag;
(5) ginkgo nut one step saccharifying
Semen Ginkgo sarcocarp slag is depressed into pasty state, adding the saccharifying enzyme of the pure water of its volume 1-1.5 times, the α-amylase of 2wt% and 3wt% in Semen Ginkgo marc, heating, to 50-60 DEG C, maintains PH at 5.5-6, after constant temperature saccharifying 3.5h, obtain pulp after being cooled to 22-25 DEG C standby;
(6) process of Hylocereus undatus raw material
Selection sarcocarp is plentiful, the fruit emerald green bright-coloured red heart Hylocereus undatus of leaf, cleans outside for Hylocereus undatus, removes peel, dragon fruit pulp is cut into 2-3.5cm3Fritter;
(7) configuration of fermentation raw material
Ginkgo nut pulp standby after step 5 saccharifying and step 6 are handled well standby dragon fruit pulp 1:10-12 in mass ratio mix, and add the pectase of 0.3-0.4g/kg, after stirring, stand 2-4h in 25 DEG C;
(8) feed intake and yeast adds
The pulp of mixing is poured in the fermentation tank of washing and sterilizing, add white sugar and compound barm respectively according to the ratio of 0.15-0.20kg/L and 0.5-0.8g/L; Compound barm selects BM45 yeast and Angel Yeast, and two primary yeast mass ratioes are 1:1.
(9) gradient regulation and control fermentation
Injecting the pure water of pulp volume 50% in fermentation tank, airtight after stirring, in adjustment fermentation tank, temperature is to 28 DEG C, at this temperature, and logical oxygen sealed fermenting 3d; In rear adjustment fermentation tank, temperature is to 24-26 DEG C, keeps this temperature fermentation 15d; Then thus temperature is progressively lowered the temperature, per day cooling 2.5-3.5 DEG C, continued down 7-10d, to-1 DEG C, and fermentation ends.
In order to obtain the fruit wine of high-quality further, after fermentation ends, fermentation liquid is carried out following process:
(1) clarification
After fermentation ends, in fermentation tank, add the sulfur dioxide of 28mg/L, at-1 DEG C, seal 7d up for safekeeping, discard fermenter base precipitation and residue afterwards, only stay supernatant, be Semen Ginkgo Hylocereus undatus original plasm wine;
(2) aging and filtration
After clarification terminates, adjust temperature in fermentation tank and, to 3-6 DEG C, do not stir liquid, make wine body stand 30-90d, discard tank bottoms residue afterwards, by kieselguhr strainer filtering, remove particle and colloidal impurity, it is thus achieved that finished product Semen Ginkgo red pitaya wine.
The present invention is by the collocation of two kinds of fermentation raw material science together, substantially increasing the nutritive value of fruit wine, be in particular in that following 4 select: 1) disease that causes for preventing and treating arteriosclerosis of the benefit materials such as the distinctive flavonoid of ginkgo nut, terpenoid lactone, the injured sequela of brain etc. have significant curative effect; 2) and Hylocereus undatus contains the rare vegetable albumin of general plant and anthocyanidin, the poisoning effect with removing toxic substances of heavy metal, and be highly resistant to aging; 3) vegetable albumin in Hylocereus undatus can assist flavonoid and terpenoid lactone in ginkgo nut better to play effect, maintenance blood vessel; 4) containing terpenoid lactone in the compound fruit wine of institute of the present invention brew, flavonol glycosides, these beneficiating ingredients such as anthocyanidin complement each other, the fruit wine making its nutritive value and color, smell and taste be superior to single fermenting raw materials and to come, its terpenoid lactone content>330mg/L, Flavone content>40mg/L, tannin content>0.38g/L, 2g/100ml<extract content<3.8g/100ml, 0.6%<total acid content<0.71%, vitamin A content>90mg/100ml; Wine body colour matter is red to aubergine, has Semen Ginkgo fragrance and the Hylocereus undatus fragrance of delicate fragrance. And preparation method science of the present invention, easy, workable.
In addition, two kinds of fermentation raw materials are allocated together by special process by the fermentation technology of the present invention, impart the color, smell and taste that fruit wine is more rich, it being embodied in following 3 to select: 1) mixed fruit wine that produces of the present invention adopts red heart Hylocereus undatus and ginkgo nut to ferment as raw material, fermented product color is cerise, wine body is penetrating, sparkling and crystal-clear bright, the distinctive anthocyanidin of Hylocereus undatus can effectively prevent pigment oxidation as a kind of obvious antioxidant of effectiveness simultaneously, and ginkgo nut has certain faintly acid, tartaric acid and citric acid can be produced after fermentation, pigment can be played a protective role, two kinds of effect superpositions, improve the stability of wine body, extend the shelf-life of fruit wine, 2) utilizing Hylocereus undatus distinctive fruital local flavor to compensate for the micro-puckery mouthfeel of gingkgo fruit wine, owing to not containing any additive, mouthfeel is naturally mellow, the continuous submissive cunning of entrance, and acidity is suitable for,3) on abnormal smells from the patient, the fruital taste that the unique fragrant mixing Hylocereus undatus of Semen Ginkgo is dense, medicated incense and fruital one integrated mass, overlap mutually, bring comfortable greatly and gratification to people.
In order to make fruit wine play effect of health care, keeping the minimum content of the beneficiating ingredients such as terpenoid lactone, flavonoid, take into account again mouthfeel and the nutrition arrangement of entirety simultaneously, the Semen Ginkgo chosen is stable with Hylocereus undatus quality proportioning optimum at 1:11; Adopt the continuously stirred 1min of 600r/min especially during pulverization process simultaneously, beat to 2-5mm block, purpose is to avoid ginkgo nut too broken so that under the premise that flows out with juice of nutrient substance, refining as far as possible to increase contact area, it is simple to soaking cooking precipitation ginkgoic acid;
Step 4 heats to 75-85 DEG C, at this temperature, ginkgoic acid is the most easily precipitated and is dissolved in water and in step 5, owing to Semen Ginkgo containing much starch class material, ferment for utilizing starch to be translated into monosaccharide, the special pure water adding its volume 1-1.5 times in Semen Ginkgo marc, the α-amylase of 2wt% and the saccharifying enzyme of 3wt%, heating is to 50-60 DEG C, maintain PH at 5.5-6, purpose is to utilize in this concentration, at temperature and PH, amylase and saccharifying enzyme collocation activity are the highest, synergism is the strongest, the Transform efficiency of starch is the highest, by the compound enzyme system under this high activity state, fully Starch Conversion can be utilized,
In step 9, for Semen Ginkgo and the special dietary material contained by Hylocereus undatus mixed material, settling the floccules such as pectin simultaneously as early as possible, shorten fermentation period, spy regulates temperature in fermentation tank and, to 24-26 DEG C, keeps this temperature fermentation 15d; Then thus temperature is progressively lowered the temperature, and per day cooling 2.5-3.5 DEG C, continued down 7-10d, to-1 DEG C.
When Angel Yeast uses as saccharomyces cerevisiae, prior fermentation is rapid, can carry out stable fermentation under high sugar environment, dependable performance, and more carbon dioxide can be discharged during Angel Yeast fermentation, make yeasting maintain acidity, suppress varied bacteria growing, delay pigment oxidation simultaneously; BM45 yeast, as special saccharomyces cerevisiae, plays ferment more slow, but vitality is strong, ferments sufficiently complete, and gained tunning taste sweet-smelling, with slight Radix Glycyrrhizae fragrance taste. In step 8, adopt mixed yeast fermentation, the characteristic of fermentation initial stage available Angel Yeast, the most of sugar in Semen Ginkgo and Hylocereus undatus mixed material is converted into ethanol, suppresses the pigments such as varied bacteria growing, protection anthocyanidin simultaneously; Remaining sugar is thoroughly changed into ethanol as groundwork yeast by fermentation later stage BM45 yeast, improves fermentation rate, and gives the Radix Glycyrrhizae breath of mellow local flavor and delicate fragrance for fruit wine.
In step 7, Semen Ginkgo and Hylocereus undatus are when mixed fermentation, fermentation raw material is block or microgranular, and containing substantial amounts of pectic substance, hence with pectinase treatment mixed material, can pectin substance depolymerization in activated cell wall, accelerate fruit juice to filter, promote clarification, accelerate the sugar in release pulp particles and nutrient substance simultaneously, improve fermenting speed. The consumption of enzyme is based on the addition of under the real attenuation environment of mixed material, and enzyme concentration when enzymatic activity is the highest is determined.
The Semen Ginkgo red pitaya wine of gained of the present invention analyzes result as shown in Table 1 and Table 2:
Table 1 wine body main component contrasts
Table 2 wine body primary benefit agent analysis contrasts
From data above, by the Semen Ginkgo Hylocereus undatus compound fruit wine of institute of the present invention brew, the content of its tannin, terpene lactone, vitamin A and flavonoid is superior to other several frequently seen wine product, particularly tannin and vitamin A, and its content is higher than 0.31g/L and 72mg/100ml vinous;Tannin can react with other material in wine liquid, generates new material, increases complexity vinous, and tannin has slow down aging, Wheat Protein simultaneously, can effectively reduce cholesterolemia, and treatment of vascular is hardened. And the visual acuity of human body is had huge help by vitamin A, there is adjustment epidermis and the metabolic effect of horny layer, it is possible to defying age, wrinkle removing stricture of vagina. The present invention utilizes the synergism of both materials exactly, jointly plays effect, gives wine body slow down aging, crease-resistant removes stricture of vagina, drops sterin and purifies the blood effect of pipe, middle-aged and elderly people particularly has significant effect. Additionally, contrast other several prods, arranged in pairs or groups by the alcoholic strength of the Semen Ginkgo Hylocereus undatus compound fruit wine of institute of the present invention brew and total acid content and be very suitable for, make mouthfeel more coordinate exquisiteness; Its extract content is 3.8g/100mL, so both adds thick and heavy sense and the local flavor of wine product, and the coarse mouthfeel that do not arrive because of excessive again is jerky, and general performance goes out one integrated mass, mellow and full abundant quality.
Human body is had abundant health-care effect by the present invention, it is possible to vasodilator, sensible blood vessels, reduces body's cholesterol, strengthens the metabolic function of human body, and human body vision has certain improvement simultaneously, prevents nyctalopia; Reduce seborrhea and make skin flexible, simultaneously spot fading, soft and moist skin. The advantage that the present invention comprehensively utilizes both fruit in sum, break through single fruit wine nutritional labeling and the single restriction of color, smell and taste, make the health care of fruit wine higher, mouthfeel is more preferably, Semen Ginkgo Hylocereus undatus compound fruit wine will attract more consumer as the wine kind of a kind of novelty, thus there being broader development prospect.
Accompanying drawing explanation
Fig. 1 is the preparation technology flow chart of Semen Ginkgo red pitaya wine.
Detailed description of the invention
By detailed description below, the foregoing of the present invention is described in further detail, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to Examples below. All technology realized based on foregoing of the present invention belong to the scope of the present invention.
Embodiment 1:
A kind of Semen Ginkgo red pitaya wine, ginkgo nut and Hylocereus undatus is adopted to brewage and form, in this fruit wine, its terpenoid lactone content is about 342.5mg/L, Flavone content is 42mg/L, tannin content is 0.40g/L, extract content is 2.3g/100ml, and total acid content is 0.63%, and vitamin A content is about 97mg/100ml; Wine body colour matter is red, has Semen Ginkgo fragrance and the Hylocereus undatus fragrance of delicate fragrance.
The preparation method of described Semen Ginkgo red pitaya wine, specifically comprises the following steps that
(1) the selecting of ginkgo nut raw material:
Size is selected to be about the 1.5kg of kernel without mildew that 1.5cm, kernel are full, solid, standby after cleaning.
(2) ginkgo nut peeling coring:
Being placed on by the ginkgo nut of select in proper amount of clear water and soak 1h, rubbing ginkgo nut epidermis makes it shell and peeling, is pushed aside by kernel afterwards, is removed by the core (green plumule) within kernel.
(3) slag hitting is pulverized
The Semen Ginkgo sarcocarp of peeling coring is put in 2L clear water and soaks. Taking the blender of washing and sterilizing, Semen Ginkgo sarcocarp is put into blender, 600r/min stirs 1 minute, breaks into diameter and is about the fritter of 2mm, it is to avoid pulverizes meticulous and flow out juice.
(4) ginkgoic acid is removed
Take digester, add pure water 3L and heat to 85 DEG C, Semen Ginkgo marc previous step crushed adds in digester, constant temperature steaming and decocting 20 minutes, the impurity such as ginkgoic acid, Ginnol is thoroughly dissolved in the water, then by the C32XC32-50X44-182 filtered through gauze of 4 layers of Aseptic sterilisation, discard filtrate, retain Semen Ginkgo sarcocarp slag.
(5) ginkgo nut one step saccharifying
Ginkgo nut marc after steaming and decocting being filtered is placed again in digester, with glass mortar, Semen Ginkgo sarcocarp slag is depressed into pasty state, add 1.5L pure water, add the α-amylase of 30g and the saccharifying enzyme of 45g to digester simultaneously, heating is to 50 DEG C, enzyme and marc are stirred, and regulates PH to 5.5, constant temperature saccharifying 3.5h. Afterwards, standby after it is cooled to 25 DEG C.
(6) process of Hylocereus undatus raw material:
Select emerald green bright-coloured, the red heart Hylocereus undatus 16.5kg that quality is big of full mellow and full, the fruit leaf of head as our fermentation raw material. Clean outside for Hylocereus undatus, remove thick peel, with cutter, dragon fruit pulp is cut into 2cm3Fritter, standby.
(7) configuration of fermentation raw material:
Ginkgo nut pulp standby after step 5 saccharifying and step 6 are handled well standby dragon fruit pulp 1:11 in mass ratio mixing, and adds 3.5g pectase and fully mix stirring, after stirring, stand 140min in 25 DEG C.
(8) feed intake and yeast adds
Take the fermentation tank of washing and sterilizing, the pulp of mixing is poured in fermentation tank, be separately added into 3.75kg pure white sugar and the special compound barm of 12.5g (yeast selects BM45 yeast and Angel Yeast, and mass ratio is 1:1).
(9) regulation and control fermentation
Add 1.5L pure water, airtight after making hopper stir, standing. Temperature is to 28 DEG C to utilize compressor to regulate in fermentation tank, at this temperature, and logical oxygen sealed fermenting 3d; In rear adjustment fermentation tank, temperature is to 24 DEG C, keeps this temperature fermentation 10d; Then thus temperature is progressively lowered the temperature, average daily cooling about 3.5 DEG C, continued down 7d, to-1 DEG C, and fermentation ends.
(10) clarification
After fermentation ends, in fermentation tank, add 700mg sulfur dioxide, at-1 DEG C, seal 7d up for safekeeping, discard fermenter base precipitation and residue afterwards, only stay supernatant, be Semen Ginkgo Hylocereus undatus original plasm wine.
(11) aging and filtration
After clarification terminates, adjust temperature in fermentation tank and, to 3 DEG C, do not stir liquid, make wine body stand 90d. Discard tank bottoms residue afterwards, by kieselguhr strainer filtering, remove particle and colloidal impurity, it is thus achieved that final finished.
Embodiment 2:
A kind of Semen Ginkgo red pitaya wine, ginkgo nut and Hylocereus undatus is adopted to brewage and form, in this fruit wine, its terpenoid lactone content is 341mg/L, Flavone content is 42.5mg/L, tannin content is 0.41g/L, extract content is 2.47g/100ml, and total acid content is 0.64%, and vitamin A content is 102.5mg/100ml; Wine body colour matter is peony, has Semen Ginkgo fragrance and the Hylocereus undatus fragrance of delicate fragrance.
The preparation method of described Semen Ginkgo red pitaya wine, specifically comprises the following steps that
(1) the selecting of ginkgo nut raw material:
Selecting comparatively fresh, size is about the 2kg of kernel without mildew that 2cm, kernel are full, solid, standby after cleaning.
(2) ginkgo nut peeling coring:
Being placed on by the ginkgo nut of select in proper amount of clear water and soak 2h, slowly rubbing ginkgo nut epidermis, shells and peeling, is pushed aside by kernel afterwards, is removed by the core (green plumule) within kernel, is only left white sarcocarp.
(3) slag hitting is pulverized
The Semen Ginkgo sarcocarp of peeling coring is put in 2.5L clear water and soaks. Taking the blender of washing and sterilizing, Semen Ginkgo sarcocarp is put into blender, 600r/min stirs 1min, breaks into the fritter of about 3.5mm.
(4) ginkgoic acid is removed
Take digester, add clear water 3.75L and heat to 80 DEG C, Semen Ginkgo marc previous step crushed adds in digester, constant temperature steaming and decocting 20min, the impurity such as ginkgoic acid, Ginnol is thoroughly dissolved in the water, then by the C32XC32-50X44-182 filtered through gauze of 4 layers of Aseptic sterilisation, discard filtrate, retain Semen Ginkgo sarcocarp slag.
(5) ginkgo nut one step saccharifying
Ginkgo nut marc after steaming and decocting being filtered is placed again in digester, with glass mortar, Semen Ginkgo sarcocarp slag is depressed into pasty state, add 2L pure water, add the α-amylase of 40g and the saccharifying enzyme of 60g to digester simultaneously, heating is to 55 DEG C, enzyme and marc are stirred, and regulates PH to 5.5, constant temperature saccharifying 3.5h. Afterwards, standby after it is cooled to 25 DEG C.
(6) process of Hylocereus undatus raw material:
Select the red heart Hylocereus undatus 22kg fermentation raw material as us of red pulp. Clean outside for Hylocereus undatus, remove thick peel, with cutter, dragon fruit pulp is cut into 3cm3Fritter, standby.
(7) configuration of fermentation raw material:
Ginkgo nut pulp standby after step 5 saccharifying and step 6 are handled well standby dragon fruit pulp 1:10 in mass ratio mixing, and adds 5.5g pectase, after stirring, stand 180min in 25 DEG C.
(8) feed intake and yeast adds
Take the fermentation tank of washing and sterilizing, the pulp of mixing is poured in fermentation tank, be separately added into 4.5kg pure white sugar and the special yeast of 15g (yeast selects BM45 yeast and Angel Yeast, respectively accounts for half weight).
(9) regulation and control fermentation
Add 2L pure water, airtight after making hopper stir, standing. Temperature is to 28 DEG C to utilize compressor to regulate in fermentation tank, at this temperature, and logical oxygen sealed fermenting 3d; In rear adjustment fermentation tank, temperature is to 23.5 DEG C, keeps this temperature fermentation 10d; Then thus temperature is progressively lowered the temperature, average daily cooling about 3 DEG C, continued down 8d, to-1 DEG C, and fermentation ends.
(10) clarification
After fermentation ends, in fermentation tank, add 840mg sulfur dioxide, at-1 DEG C, seal 7d up for safekeeping, discard fermenter base precipitation and residue afterwards, only stay supernatant, be Semen Ginkgo Hylocereus undatus original plasm wine.
(11) aging and filtration
After clarification terminates, adjust temperature in fermentation tank and, to 4.4 DEG C, do not stir liquid, make wine body stand 50d. Discard tank bottoms residue afterwards, by kieselguhr strainer filtering, remove particle and colloidal impurity, it is thus achieved that final finished.
Embodiment 3:
A kind of Semen Ginkgo red pitaya wine, ginkgo nut and Hylocereus undatus is adopted to brewage and form, in this fruit wine, its terpenoid lactone content is 339mg/L, Flavone content is 41.7mg/L, tannin content is 0.43g/L, extract content is 2.35g/100ml, and total acid content is 0.61%, and vitamin A content is 118.7mg/100ml; Wine body colour matter is aubergine, has strong Semen Ginkgo fragrance and Hylocereus undatus fragrance.
The preparation method of described Semen Ginkgo red pitaya wine, specifically comprises the following steps that
(1) the selecting of ginkgo nut raw material:
Selecting comparatively fresh, size is about the kernel 3kg that 2.5cm, kernel are full, standby after cleaning.
(2) ginkgo nut peeling coring:
Being placed on by the ginkgo nut of select in proper amount of clear water and soak 1.5h, slowly rubbing ginkgo nut epidermis, shells and peeling, is pushed aside by kernel afterwards, is removed by the core (green plumule) within kernel, is only left white sarcocarp.
(3) slag hitting is pulverized
The Semen Ginkgo sarcocarp of peeling coring is put in 3L clear water and soaks, standby. Taking the blender of washing and sterilizing, Semen Ginkgo sarcocarp is put into blender, 600r/min stirs 1min, breaks into the fritter of about 4.5mm.
(4) ginkgoic acid is removed
Take digester, add clear water 4L and heat to 90 DEG C, Semen Ginkgo marc previous step crushed adds in digester, constant temperature steaming and decocting 30min, the impurity such as ginkgoic acid, Ginnol is thoroughly dissolved in the water, then by the C32XC32-50X44-182 filtered through gauze of 4 layers of Aseptic sterilisation, discard filtrate, retain Semen Ginkgo sarcocarp slag.
(5) ginkgo nut one step saccharifying
Ginkgo nut marc after filtering is put into digester, with glass mortar, Semen Ginkgo sarcocarp slag is depressed into pasty state, adds 2.5L clear water, adding the α-amylase of 60g and the saccharifying enzyme of 90g to digester, enzyme and marc, to 60 DEG C, are stirred by heating simultaneously, and regulate PH to 5.5, constant temperature saccharifying 3.5h. Afterwards, standby after it is cooled to 24 DEG C.
(6) process of Hylocereus undatus raw material:
Select the red heart Hylocereus undatus 33kg fermentation raw material as us of red pulp. Clean outside for Hylocereus undatus, remove thick peel, with cutter, dragon fruit pulp is cut into 3.5cm3Fritter, standby.
(7) configuration of fermentation raw material:
Ginkgo nut pulp standby after step 5 saccharifying and step 6 are handled well standby dragon fruit pulp 1:12 in mass ratio mixing, and adds 8.3g pectase, after stirring, stand 200min in 25 DEG C.
(8) feed intake and yeast adds
Take the fermentation tank of washing and sterilizing, the pulp of mixing is poured in fermentation tank, be separately added into 5.25kg pure white sugar and the special yeast of 17.5g (yeast selects BM45 yeast and Angel Yeast, respectively accounts for half weight).
(9) regulation and control fermentation
Add 2.5L pure water, airtight after making hopper stir, standing. Temperature is to 28 DEG C to utilize compressor to regulate in fermentation tank, at this temperature, and logical oxygen sealed fermenting 3d; In rear adjustment fermentation tank, temperature is to 24 DEG C, keeps this temperature fermentation 10d; Then thus temperature is progressively lowered the temperature, average daily cooling about 2.5 DEG C, continued down 10d, to-1 DEG C, and fermentation ends.
(10) clarification
After fermentation ends, in fermentation tank, add 980mg sulfur dioxide, at-1 DEG C, seal 7d up for safekeeping, discard fermenter base precipitation and residue afterwards, only stay supernatant, be Semen Ginkgo Hylocereus undatus original plasm wine.
(11) aging and filtration
After clarification terminates, adjust temperature in fermentation tank and, to 4 DEG C, do not stir liquid, make wine body stand 65d. Discard tank bottoms residue afterwards, by kieselguhr strainer filtering, remove particle and colloidal impurity, it is thus achieved that final finished.
Claims (4)
1. a Semen Ginkgo red pitaya wine, it is characterised in that: its terpenoid lactone content in this fruit wine>330mg/L, Flavone content>40mg/L, tannin content>0.38g/L, 2g/100ml<extract content<3.8g/100ml, 0.6%<total acid content<0.71%, vitamin A content>90mg/100ml; Wine body colour matter is red to aubergine, has Semen Ginkgo fragrance and the Hylocereus undatus fragrance of delicate fragrance.
2. a preparation method for Semen Ginkgo red pitaya wine, is characterized in that: specifically comprise the following steps that
(1) the selecting of ginkgo nut raw material
Select size homogeneous diameter at the full fresh kernel of 1.5-2.5cm, kernel, standby after cleaning;
(2) ginkgo nut peeling coring
Being placed on by the ginkgo nut of select in the clear water of 5-8 times of weight and soak 1-2h, rubbing ginkgo nut epidermis makes it shell and peeling, is pushed aside by kernel afterwards, removes the green plumule within kernel;
(3) slag hitting is pulverized
The Semen Ginkgo sarcocarp of peeling coring is put in clear water and soaks, standby; Taking the blender of washing and sterilizing, Semen Ginkgo sarcocarp is put into blender, 600r/min stirs 1min, beats to 2-5mm block;
(4) ginkgoic acid is removed
Add the pure water of its volume 40-50% to Semen Ginkgo marc, heating, to 75-85 DEG C, is incubated 20-30min afterwards, then by the filtered through gauze of 4 layers of Aseptic sterilisation, discards filtrate, retains Semen Ginkgo sarcocarp slag;
(5) ginkgo nut one step saccharifying
Semen Ginkgo sarcocarp slag is depressed into pasty state, adding the saccharifying enzyme of the pure water of its volume 1-1.5 times, the α-amylase of 2wt% and 3wt% in Semen Ginkgo marc, heating, to 50-60 DEG C, maintains PH at 5.5-6, after constant temperature saccharifying 3.5h, obtain pulp after being cooled to 22-25 DEG C standby;
(6) process of Hylocereus undatus raw material
Selection sarcocarp is plentiful, the fruit emerald green bright-coloured red heart Hylocereus undatus of leaf, cleans outside for Hylocereus undatus, removes peel, dragon fruit pulp is cut into 2-3.5cm3Fritter;
(7) configuration of fermentation raw material
Ginkgo nut pulp standby after step 5 saccharifying and step 6 are handled well standby dragon fruit pulp 1:10-12 in mass ratio mix, and add the pectase of 0.3-0.4g/kg, after stirring, stand 2-4h in 25 DEG C;
(8) feed intake and yeast adds
The pulp of mixing is poured in the fermentation tank of washing and sterilizing, add white sugar and compound barm respectively according to the ratio of 0.15-0.20kg/L and 0.5-0.8g/L; Compound barm selects BM45 yeast and Angel Yeast, and two primary yeast mass ratioes are 1:1;
(9) gradient regulation and control fermentation
Injecting the pure water of pulp volume 50% in fermentation tank, airtight after stirring, in adjustment fermentation tank, temperature is to 28 DEG C, at this temperature, and logical oxygen sealed fermenting 3d; In rear adjustment fermentation tank, temperature is to 24-26 DEG C, keeps this temperature fermentation 15d; Then thus temperature is progressively lowered the temperature, per day cooling 2.5-3.5 DEG C, continued down 7-10d, to-1 DEG C, and fermentation ends.
3. the preparation method of Semen Ginkgo red pitaya wine according to claim 2, is characterized in that: carry out following process after fermentation ends:
(1) clarification
After fermentation ends, in fermentation tank, add the sulfur dioxide of 28mg/L, at-1 DEG C, seal 7d up for safekeeping, discard fermenter base precipitation and residue afterwards, only stay supernatant, be Semen Ginkgo Hylocereus undatus original plasm wine;
(2) aging and filtration
After clarification terminates, adjust temperature in fermentation tank and, to 3-6 DEG C, do not stir liquid, make wine body stand 30-90d, discard tank bottoms residue afterwards, by kieselguhr strainer filtering, remove particle and colloidal impurity, it is thus achieved that finished product Semen Ginkgo red pitaya wine.
4. the preparation method of Semen Ginkgo red pitaya wine according to claim 2, is characterized in that: ginkgo nut pulp standby after step (5) saccharifying and step (6) are handled standby dragon fruit pulp 1:11 in mass ratio well and prepared.
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