CN105713788A - Passion fruit brandy and brewing method thereof - Google Patents
Passion fruit brandy and brewing method thereof Download PDFInfo
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- CN105713788A CN105713788A CN201610268531.8A CN201610268531A CN105713788A CN 105713788 A CN105713788 A CN 105713788A CN 201610268531 A CN201610268531 A CN 201610268531A CN 105713788 A CN105713788 A CN 105713788A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a brewing method of passion fruit brandy. The method comprises the following steps: step one, performing enzymolysis on the passion fruit pulp, eliminating supernatant to obtain the juice through enzymolysis; step two, adding sucrose in the juice obtained in the step one and regulating pH value to 3.5-4; step three, sterilizing and cooling a mixture obtained in the step 2 to obtain a sterilized solution; step four, adding Angel fruit wine yeast occupying 1-5% of total weight of the sterilized solution in the sterilized solution, and mixing; step five, fermenting the mixture obtained in the step four in the environment of 25-30 DEG C, distilling and concentrating to obtain the passion fruit primary brandy with volume percentage of 30-50%; and step six, ageing and filtering the passion fruit primary brandy obtained in the step five so as to obtain the passion fruit brandy. The invention aims at providing the passion fruit brandy with excellent oxidation resistance; and the invention further discloses a brewing method of the brandy.
Description
Technical field
The present invention relates to brandy brewing method technical field, particularly relate to a kind of Passifolra edulis brandy and brewing method thereof.
Background technology
Chinese patent ZL201410243408.1 discloses a kind of Fragrant fruit wine, being made up of Passifolra edulis pulp, pure water, sugar and fruit wine yeast, preparation method is as follows: take fresh mature Passifolra edulis, is separated with sarcocarp by its shell, again the pulp in sarcocarp is separated with seed, take pure pulp；In pure pulp, add pure water dilution pulp in proportion, add sugar, prepare required wine fermentation liquid；By the temperature control of fermentation liquid at 20～28 DEG C, add fruit wine yeast, under anaerobic ferment, analyze its alcohol content when being 7～9%VOL, by wine liquid through filtering；Wine liquid after filtering being relayed supervention ferment 10～20 days at fermentation tank, when wine liquid alcoholic strength is 10～14%VOL, is filtered by wine liquid, terminate fermentation, ageing in wine storage tank, the time is 60～90 days, takes its clear liquor sterilization packaging, is finished product Fragrant fruit wine.
Chinese patent application CN200510088013.X discloses a kind of Fragrant fruit wine, described wine is prepared from by following method: take fresh Passifolra edulis, clean, sarcocarp separates with peel, sarcocarp, peel is pulverized respectively or is milled and makes pulp, peel pulp natural fermentation 50-100 hour, the pH value adjusting fermentation pulp is 3-5, add the amount addition pectase of 1300-2600 unit by every hectogram in fermentation pulp, enzymolysis 20-30 hour, the pulp of enzymolysis is adjusted to alcohol content 10-15%V/V by the rice wine being subsequently adding rice brew, fermentation more than 24 hours is continued under 25-40 DEG C of condition, can filter, become the alcohol content present invention lower than 15%V/V；Sarcocarp pulp natural fermentation 50-100 hour, pectinase enzymatic hydrolysis is added 20-30 hour by the amount of every hectogram interpolation 1300-2600 unit in fermentation pulp, add rice brew rice wine the pulp of enzymolysis is adjusted to alcohol content be 10-15%V/V, under 25-40 DEG C of condition, continue fermentation more than 24 hours, then fermentation pulp distillation is obtained the Fragrant fruit wine that alcohol content is 45-50%V/V.
Above-mentioned preparation method cannot prepare the brandy with superior oxidation resistance energy.
Summary of the invention
It is an object of the invention to provide the Passifolra edulis brandy that a kind of oxidation resistance is excellent, the invention also discloses the brewing method of this brandy simultaneously.
The technical scheme is that the brewing method of a kind of Passifolra edulis brandy, comprise the steps:
Step 1: by Passifolra edulis sarcocarp enzymolysis, elimination supernatant, obtain the fruit juice after enzymolysis；
Step 2: add sucrose in the fruit juice that step 1 obtains and regulate Ph value to 3.5-4；
Step 3: mixture step 2 obtained sterilizes and cools down, and obtains sterilized solution；
Step 4: add the Angel fruit wine yeast accounting for sterilized solution gross weight 1-5%, mixing in sterilized solution；
Step 5: mixture step 4 obtained ferments 5-7 days in the environment of 25-30 DEG C, distillation also concentrates the Passifolra edulis original brandy obtaining percent by volume 30-50%；
Step 6: the Passifolra edulis original brandy ageing that step 5 obtained, be filtrated to get Passifolra edulis brandy.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 1 is particularly as follows: after ripe Passifolra edulis fresh fruit is entirely really squeezed the juice or pulled an oar, add 300-500 milligram pectase by every 1000 grams of Passifolra edulis fruit juice, carry out fruit juice enzymolysis, cross elimination supernatant.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 2, particularly as follows: then add 18-30 gram of sucrose by every 100 grams of Passifolra edulis fruit juice, regulates pH to the 3.5-4.0 of fruit juice.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 3, particularly as follows: 78-82 DEG C of autoclave sterilization 9-11min of mixture of step 2 being obtained, is cooled to room temperature.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 4, particularly as follows: add the Angel fruit wine yeast accounting for sterilized solution gross weight 1-5% in sterilized solution, fully after mixing, loads in round by the 60-70% liquid amount of round volume.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 5 is particularly as follows: control temperature at 25-30 DEG C, ferment and within 5-7 days, obtain Passifolra edulis wine base, distill, first clip 50-100 milliliter foreshot, to be distilled to the by volume percentage ratio of alcohol content in distillate be 5-8% time, terminate distillation, obtain the Passifolra edulis original brandy that alcoholic strength is by volume percentage ratio 30-50% after concentration.
In the brewing method of above-mentioned Passifolra edulis brandy, described step 6 is particularly as follows: Passifolra edulis original brandy old the storing in step 5 obtained carries out ageing in oak barrel, lucifuge, sealing are deposited, temperature control stands more than 6 months in room temperature, it is filtered to remove solid content, naturally clarification, namely obtains Passifolra edulis brandy.
The invention also discloses a kind of Passifolra edulis brandy, it is prepared by above-mentioned method simultaneously, and described Passifolra edulis brandy alcoholic strength is 35-50% for by volume percentage ratio；Moisture is 50-65% for by volume percentage ratio, containing the sugar of 0.5-1.5% by mass percentage；Acidity in the total acid of tartaric acid at 0.1-0.5 gram/100 milliliters.
Beneficial effects of the present invention is as follows:
The present invention adopts Passifolra edulis fermented wine to distill, and makes the volatility antioxidation in fermented wine, anti-ageing composition of waiting for a long time enter in brandy；The direct aging of Spirit maintains characteristic and the safety of its pure natural brewed wine, containing the nutritional labeling such as vitamin A, B1, B2, C, there is antioxidation, senile-resistant efficacy, light yellow in color, mouthfeel alcohol is with salubrious, there is the distinctive fruital taste of Passifolra edulis, aroma and oak barrel fragrant, be the new product in fruit wine brandy.
Especially, the present invention adopts Angel fruit wine yeast to Passifolra edulis brew, effectively saves wherein antioxidant and anti-aging composition, and compared to traditional handicraft, it is with the obvious advantage.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme is described in further detail, but does not constitute any limitation of the invention.
Embodiment 1
(1), after ripe Passifolra edulis fresh fruit entirely really being squeezed the juice or pulled an oar, add 400 milligrams of pectases by every 1000 grams of Passifolra edulis fruit juice, carry out fruit juice enzymolysis, cross elimination supernatant；
(2) then adding 25 grams of sucrose by every 100 grams of Passifolra edulis fruit juice, regulate pH to the 3.5-4.0 of fruit juice, pH adjusting agent is citric acid；
(3) 80 DEG C of autoclave sterilization 10min, are cooled to about 25 DEG C；
(4) again by 3% inoculation Angel fruit wine yeast of the Passifolra edulis juice quality after sugaring；Fully after mixing, load in round by 65% liquid amount of round volume；
(5) temperature is controlled at 25-30 DEG C, ferment and obtain Passifolra edulis wine base in 6 days, distill, first clip 50-100 milliliter foreshot, to be distilled to the by volume percentage ratio of alcohol content in distillate be 6% time, terminating distillation, concentration obtains the Passifolra edulis original brandy that alcoholic strength is by volume percentage ratio 30-50%；
(6) old for the above-mentioned Passifolra edulis original brandy prepared storing in being carried out ageing in oak barrel, lucifuge, sealing are deposited, and temperature control stands more than 6 months in room temperature, is filtered to remove solid content, and clarification, namely obtains the Passifolra edulis brandy of the present invention naturally.
Embodiment 2
(1), after ripe Passifolra edulis fresh fruit entirely really being squeezed the juice or pulled an oar, add 300 milligrams of pectases by every 1000 grams of Passifolra edulis fruit juice, carry out fruit juice enzymolysis, cross elimination supernatant；
(2) then add 20 grams of sucrose by every 100 grams of Passifolra edulis fruit juice, regulate pH to the 3.5-4.0 of fruit juice；
(3) 78 DEG C of autoclave sterilization 11min, are cooled to about 25 DEG C；
(4) again by 1% inoculation Angel fruit wine yeast of the Passifolra edulis juice quality after sugaring；Fully after mixing, load in round by 60% liquid amount of round volume；
(5) temperature is controlled at 25-30 DEG C, ferment and obtain Passifolra edulis wine base in 7 days, distill, first clip 50-100 milliliter foreshot, to be distilled to the by volume percentage ratio of alcohol content in distillate be 5% time, terminating distillation, concentration obtains the Passifolra edulis original brandy that alcoholic strength is by volume percentage ratio 30-50%；
(6) old for the above-mentioned Passifolra edulis original brandy prepared storing in being carried out ageing in oak barrel, lucifuge, sealing are deposited, and temperature control stands more than 6 months in room temperature, is filtered to remove solid content, and clarification, namely obtains the Passifolra edulis brandy of the present invention naturally.
Embodiment 3
(1), after ripe Passifolra edulis fresh fruit entirely really being squeezed the juice or pulled an oar, add 500 milligrams of pectases by every 1000 grams of Passifolra edulis fruit juice, carry out fruit juice enzymolysis, cross elimination supernatant；
(2) then add 30 grams of sucrose by every 100 grams of Passifolra edulis fruit juice, regulate pH to the 3.5-4.0 of fruit juice；
(3) 82 DEG C of autoclave sterilization 9min, are cooled to about 25 DEG C；
(4) again by 5% inoculation Angel fruit wine yeast of the Passifolra edulis juice quality after sugaring；Fully after mixing, load in round by 60% liquid amount of round volume；
(5) temperature is controlled at 25-30 DEG C, ferment and obtain Passifolra edulis wine base in 7 days, distill, first clip 50-100 milliliter foreshot, to be distilled to the by volume percentage ratio of alcohol content in distillate be 8% time, terminating distillation, concentration obtains the Passifolra edulis original brandy that alcoholic strength is by volume percentage ratio 30-50%；
(6) old for the above-mentioned Passifolra edulis original brandy prepared storing in being carried out ageing in oak barrel, lucifuge, sealing are deposited, and temperature control stands more than 6 months in room temperature, is filtered to remove solid content, and clarification, namely obtains the Passifolra edulis brandy of the present invention naturally.
Performance test:
1, the mensuration of DPPH (α, α-diphenyl-β-hardship phenylhydrazine) radical scavenging activity
Accurately weigh 20mgDPPH. dehydrated alcohol constant volume in 250ml volumetric flask, obtain the DPPH. solution that concentration is 20mmol/L.From C1, C2, C3, take 1ml fruit wine solution be respectively respectively placed in three test tubes (20ml), by fruit wine solution dilution 10 times, as liquid to be measured.Take 2ml test fluid and be placed in c1, c2, c3, react 30min under room temperature after being separately added into the 20mmol/LDPPH. solution mixing of 2ml, measure absorbance A I under wavelength 517nm；Take 2ml test fluid respectively to be placed in c4, c5, c6 test tube, react 30min under room temperature after being separately added into the mixing of 2ml dehydrated alcohol, measure absorbance A J under wavelength 517nm；Taking 2mlDPPH. solution and be placed in c0 test tube, react 30min, measure absorbance A c under wavelength 517nm after adding the mixing of 2ml dehydrated alcohol under room temperature, control solvent dehydrated alcohol replaces, and is calculated as follows the suppression ratio of antioxidant.
Suppression ratio (%)=[1-(AI-AJ)/AC] x100%
In formula: AI is the absorbance of 2mlDPPH. liquid and 2ml test fluid；
AJ-is the absorbance of 2ml dehydrated alcohol and 2ml test fluid；
AC is the absorbance of 2mlDPPH. liquid and 2ml dehydrated alcohol；
2, ABTS (2,2-azino-bis--(3-ethyl
Benzothiazoline-6-sulfonic acid) diamino salt) assay method of radical scavenging activity
Adding the potassium peroxydisulfate mixing of isopyknic 2.6mmol/L with 7.4mmol/LABTS, at room temperature dark place 12h, before using, the PBS of ABTS free radical PH7.4 being diluted under 734nm absorbance is 0.7 positive and negative 0.02, is ABTS+ working solution.
Taking 8mlABTS solution and add 2ml95% alcoholic solution, jolting 10s, to be sufficiently mixed, stand 6min, measure absorbance under wavelength 734nm, this value is A0；From C1, C2, C3, take 1ml fruit wine solution be respectively respectively placed in three test tubes (20ml), by fruit wine solution dilution 50 times, as liquid to be measured.Taking 8mlABTS solution and add 2ml liquid to be measured, jolting 10s, to be sufficiently mixed, stand 6min, measure absorbance under wavelength 734nm, this value is A；Calculate ABTS radical scavenging activity according to the following formula.
ABTS radical scavenging activity (%)=(A0-A)/A0X100%
In formula: AO is the absorbance of 8mlABTS+ liquid and 2ml95% alcoholic solution
A is the absorbance of 8mlABTS+ liquid and 2ml fruit wine solution
3, the mensuration of reducing power
The fruit wine solution taking 30ul joins 2.5ml phosphate buffer (0.2mol/L, PH6.6), it is subsequently adding the 2.5ml1% potassium ferricyanide (w/v), 50 DEG C, reaction 30min, adding 10% trichloroacetic acid (w/v) 2.5ml, under 3000r/min, centrifugal 10min, takes 2 immediately.5ml supernatant, adds 2.5ml deionized water and 0.5ml ferric chloride (w/v), with deionized water for reference solution.Measure absorbance at 700 nm.Absorbance is more high, and reducing power is more strong.
4, hydroxyl radical free radical Scavenging activity
135 μ L sample join 1.4mL6mmol/LH2O2, are subsequently adding 0.6mL20mmol/L sodium salicylate and 2mL1.5mmol/L ferrous sulfate, water bath with thermostatic control 1h at 37 DEG C.With deionized water for reference solution.Absorbance is measured under 562nm.Hydroxyl radical free radical Scavenging activity calculates according to the following formula.
Hydroxyl radical free radical Scavenging activity/%=[(A0-(A1-A2))/A0] × 100
In formula, the absorbance of A0 blank liquid；The absorbance of A1 sample determination pipe；The absorbance of A2 sample copy bottom tube.
The test result of embodiment 1 such as table 1 below
Table 1
The above-described presently preferred embodiments of the present invention that is only, all any amendment, equivalent replacement and improvement etc. made within the scope of the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (9)
1. the brewing method of a Passifolra edulis brandy, it is characterised in that: comprise the steps:
Step 1: by Passifolra edulis sarcocarp enzymolysis, elimination supernatant, obtain the fruit juice after enzymolysis；
Step 2: add sucrose in the fruit juice that step 1 obtains and regulate Ph value to 3.5-4；
Step 3: mixture step 2 obtained sterilizes and cools down, and obtains sterilized solution；
Step 4: add the Angel fruit wine yeast accounting for sterilized solution gross weight 1-5%, mixing in sterilized solution；
Step 5: mixture step 4 obtained ferments 5-7 days in the environment of 25-30 DEG C, distillation also concentrates the Passifolra edulis original brandy obtaining percent by volume 30-50%；
Step 6: the Passifolra edulis original brandy ageing that step 5 obtained, be filtrated to get Passifolra edulis brandy.
2. the brewing method of Passifolra edulis brandy according to claim 1, it is characterized in that, described step 1 is particularly as follows: after ripe Passifolra edulis fresh fruit is entirely really squeezed the juice or pulled an oar, add 300-500 milligram pectase by every 1000 grams of Passifolra edulis fruit juice, carry out fruit juice enzymolysis, cross elimination supernatant.
3. the brewing method of Passifolra edulis brandy according to claim 1, it is characterised in that described step 2, particularly as follows: then add 18-30 gram of sucrose by every 100 grams of Passifolra edulis fruit juice, regulates pH to the 3.5-4.0 of fruit juice.
4. the brewing method of Passifolra edulis brandy according to claim 1, it is characterised in that described step 3, particularly as follows: 78-82 DEG C of autoclave sterilization 9-11min of mixture of step 2 being obtained, is cooled to room temperature.
5. the brewing method of Passifolra edulis brandy according to claim 1, it is characterized in that, described step 4, particularly as follows: add the Angel fruit wine yeast accounting for sterilized solution gross weight 1-5% in sterilized solution, fully after mixing, loads in round by the 60-70% liquid amount of round volume.
6. the brewing method of Passifolra edulis brandy according to claim 1, it is characterized in that, described step 5 is particularly as follows: control temperature at 25-30 DEG C, ferment and within 5-7 days, obtain Passifolra edulis wine base, distill, first clip 50-100 milliliter foreshot, to be distilled to the by volume percentage ratio of alcohol content in distillate be 5-8% time, terminate distillation, after concentration, obtain the Passifolra edulis original brandy that alcoholic strength is by volume percentage ratio 30-50%.
7. the brewing method of Passifolra edulis brandy according to claim 1, it is characterized in that, described step 6 is particularly as follows: Passifolra edulis original brandy old the storing in step 5 obtained carries out ageing in oak barrel, lucifuge, sealing are deposited, temperature control stands more than 6 months in room temperature, being filtered to remove solid content, clarification, namely obtains Passifolra edulis brandy naturally.
8. a Passifolra edulis brandy, it is characterised in that prepared by the arbitrary described method of claim 1 to 7.
9. Passifolra edulis brandy according to claim 8, it is characterised in that described Passifolra edulis brandy alcoholic strength is 35-50% for by volume percentage ratio；Moisture is 50-65% for by volume percentage ratio, containing the sugar of 0.5-1.5% by mass percentage；Acidity in the total acid of tartaric acid at 0.1-0.5 gram/100 milliliters.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106566747A (en) * | 2016-10-19 | 2017-04-19 | 河源市兴睿食品科技开发有限公司 | Brewing method for refreshing type passion fruit wine |
| CN109370835A (en) * | 2018-12-24 | 2019-02-22 | 湖北襄醉酒业有限公司 | A kind of auxotype pumpkin brandy wine and preparation method thereof |
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| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103865733A (en) * | 2014-04-04 | 2014-06-18 | 贵州大学 | Production method of blueberry roxburgh rose brandy |
| CN104371885A (en) * | 2014-12-15 | 2015-02-25 | 覃兆奎 | Fruit wine production method |
| CN105482945A (en) * | 2015-12-21 | 2016-04-13 | 贵州黔贵天赐大健康集团有限公司 | Making method of radix salviae miltiorrhizae brandy |
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|---|---|---|---|---|
| CN1718710A (en) * | 2005-07-21 | 2006-01-11 | 艾长荣 | Fragrant fruit wine |
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103865733A (en) * | 2014-04-04 | 2014-06-18 | 贵州大学 | Production method of blueberry roxburgh rose brandy |
| CN104371885A (en) * | 2014-12-15 | 2015-02-25 | 覃兆奎 | Fruit wine production method |
| CN105482945A (en) * | 2015-12-21 | 2016-04-13 | 贵州黔贵天赐大健康集团有限公司 | Making method of radix salviae miltiorrhizae brandy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106566747A (en) * | 2016-10-19 | 2017-04-19 | 河源市兴睿食品科技开发有限公司 | Brewing method for refreshing type passion fruit wine |
| CN109370835A (en) * | 2018-12-24 | 2019-02-22 | 湖北襄醉酒业有限公司 | A kind of auxotype pumpkin brandy wine and preparation method thereof |
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