CN105754790B - A kind of processing method of squash white spirit - Google Patents

A kind of processing method of squash white spirit Download PDF

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Publication number
CN105754790B
CN105754790B CN201610176675.0A CN201610176675A CN105754790B CN 105754790 B CN105754790 B CN 105754790B CN 201610176675 A CN201610176675 A CN 201610176675A CN 105754790 B CN105754790 B CN 105754790B
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pumpkin
temperature
squash
added
processing
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CN105754790A (en
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朱光跃
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Guizhou Miaoling Mountainous Region Ecological Crop Development Co Ltd
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Guizhou Miaoling Mountainous Region Ecological Crop Development Co Ltd
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The present invention relates to white wine processing technique fields, more particularly to a kind of processing method of squash white spirit, be heated in the steam ambient that the present invention is 80 DEG C -100 DEG C by the way that pumpkin to be first placed in temperature well-done, then pumpkin is stirred into, it is 50 DEG C -55 DEG C being cooled to temperature, then complex enzyme is added, acid, after its pH is adjusted to 4.0-5.0, it is transferred in the isoperibol that temperature is 40 DEG C -50 DEG C, and after accessing composite bacteria fermentation, it is transferred in the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts fermentation is added, finally add water and stir, it is sealed against after placing the 1-2 month again, through high-pressure homogeneous processing, sterilizing, bottling, obtain finished product, raw material sources used in the present invention are abundant, additive dosage is few, it is short to produce the wine time, liquor output rate is high, and the squash white spirit mouthfeel being prepared The effects of pure, palatability is good, full of nutrition, makes it have strengthen bone and muscle, moistening lung qi-benefitting, expelling parasite removing toxic substances, beauty.

Description

A kind of processing method of squash white spirit
Technical field
The present invention relates to white wine processing technique field more particularly to a kind of processing methods of squash white spirit.
Background technique
Food of the pumpkin as integration of drinking and medicinal herbs, contains starch, protein, carrotene, vitamin B, vitamin C and calcium, phosphorus Equal ingredients, it is full of nutrition, it is from a wealth of sources, with the mankind to pumpkin understand in depth and comprehensive development and utilization, gone out on the market The products such as pumpkin powder, pumpkin pie and Pumpkin Juice are showed, but the substance increasingly improved for the mankind recognizes, product form is still relatively single One and added value it is lower, and white wine is made in pumpkin, has both enriched the product category of white wine kind and pumpkin, further improved white wine Quality therefore, be suitble to major part consumer, tool so that pumpkin nutritive value abundant and fragrant and sweet taste are retained in wine There is vast potential for future development.
Summary of the invention
It is an object of the invention to solve above-mentioned technical problem, provide that a kind of liquor output rate is high, nutritional ingredient retention rate is high, raw The high squash white spirit processing method of goods and materials source utilization rate.
It is achieved especially by following scheme:
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam that temperature is 80 DEG C -100 DEG C It carries out being heated to well-done in environment, well-done pumpkin is then stirred into pumpkin soup;
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C -55 DEG C, and it is pumpkin weight that weight, which is then added, 0.1 ‰ -0.2 ‰ complex enzyme carries out enzyme 20min-30min, and the vigor of the complex enzyme is 280U/g-285U/g;
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts its pH as after 4.0-5.0, being transferred to temperature is In 40 DEG C -50 DEG C of isoperibol, and the composite bacteria for accessing pumpkin weight 0.3%-0.8% carries out after fermenting 4-6 days, by it It is placed in the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts is added and carry out fermentation 10-20 days, wherein mulriple yeasts are added Amount is pumpkin weight 1%-2%;
(4) weight is added into step (3) gains and is the water of 3-5 times of its weight, and stir evenly, then be sealed against putting After setting the 1-2 month, high-pressure homogeneous processing, sterilizing, bottling are carried out, squash white spirit finished product is obtained.
Further, the complex enzyme, in mass ratio are as follows: protease: the ratio of amylase=(1-3): (0.5-2) carries out It mixes.
Further, the acid is one of citric acid, malic acid, glacial acetic acid, tartaric acid, succinic acid or several Kind.
Further, the composite bacteria is including at least two kinds in aspergillus niger, monascus, Rhizopus oryzae.
Further, the mulriple yeasts are the combination bacterium colony of lactic acid bacteria and S. cervisiae, access amount ratio are as follows: cream Sour bacterium: S. cervisiae=(1-3): (2-5), and lactic acid bacteria access amount is less than S. cervisiae access amount.
Further, the mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, Then the sodium alginate soln that volumetric concentration is 1%-2% is added to be uniformly mixed, wherein pressing sodium alginate soln dosage is activation The 50%-80% of Mixed Microbes gains quality, obtains suspension, and it is 0.5mol/L-3mol/L's that suspension, which is then instilled concentration, In calcium chloride solution, then it is placed under the conditions of temperature is 20 DEG C -30 DEG C and at least stands 1 day.
Further, the activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in temperature 10min is activated under conditions of being 35 DEG C -38 DEG C, wherein the volumetric concentration of glucose solution is 1.5%-2%.
Further, the activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, is placed in temperature 20min is activated under the constant temperature that degree is 20 DEG C -30 DEG C, wherein the volumetric concentration of sucrose solution is 1%-3%.
Further, described high-pressure homogeneous, pressure 50-60MPa.
It can also add during pumpkin stirs and pumpkin soup is made or in mulriple yeasts fermentation process in the method for the present invention Enter pueraria lobata, jujube, any one or a few in fructus lycii.
The addition of the pueraria lobata or jujube or fructus lycii, additional amount are no more than the 20% of pumpkin quality
Beneficial effects of the present invention
The present invention increases the solable matter in white wine by the way that complex enzyme is added;The present invention, which passes through, is added composite bacteria, Improve the total sugar content of white wine;The present invention improves the liquor output rate of white wine by the way that mulriple yeasts are added;The present invention also passes through Pueraria lobata or jujube or fructus lycii is added, further improves the retention rate of effective component in Chinese medicine, and then it is white to improve pumpkin Functional component in wine;The present invention organically combines microbial fermentation, enzymatic treatment and vapour by scientific compatibility and technology controlling and process The techniques such as steaming, make the present invention have following benefit:
(1) it is abundant and cheap to implement raw material sources used in the present invention;Its additive dosage is few, has saved economy Cost;
(2) by the embodiment present invention, the pumpkin production wine time is short, reduces resources costs;
(3) by applying the present invention, improving pumpkin liquor output rate height, conventional method is compared, liquor output rate is about higher by 30- 35%, and then finished wine output capacity is increased, further improve economic benefit;
(4) by applying the present invention, the squash white spirit pure in mouth feel being prepared, there is strong pumpkin fragrance, agreeable to the taste Property is good;
(5) by applying the present invention, the squash white spirit being prepared is full of nutrition, the battalion of pumpkin fruit is preferably remained Feeding and functional component, so that white wine has the effects that strengthen bone and muscle, moistening lung qi-benefitting, expelling parasite removing toxic substances, beauty.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed Range is not only limited to made description.
Embodiment 1- embodiment 5
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, is placed it in the steam ambient that temperature is 80 DEG C Be heated to well-done, well-done pumpkin is then stirred into pumpkin soup;
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 53 DEG C, and it is pumpkin weight 0.1 ‰ that weight, which is then added, Complex enzyme carries out enzyme 25min, and the vigor of the complex enzyme is 285U/g;Wherein, the complex enzyme of embodiment 1- embodiment 5 presses table Shown in 1 proportion:
Table 1:
Project Protease: amylase (mass ratio)
Embodiment 1 2∶1
Embodiment 2 1∶1
Embodiment 3 3∶2
Embodiment 4 3∶4
Embodiment 5 3∶1
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 4.5, being transferred to temperature is 45 DEG C Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.8% carries out fermentation 4 days, placing it in temperature is 25 DEG C In environment, mulriple yeasts are added and carry out fermentation 15 days, wherein mulriple yeasts additional amount is pumpkin weight 1%;Wherein, real It applies shown in an acid for 1- embodiment 5 matches by table 2, composite bacteria, the mulriple yeasts of embodiment 1- embodiment 5 press table 3 Shown in proportion:
Table 2:
Project Citric acid (%) Malic acid (%) Glacial acetic acid (%) Tartaric acid (%) Succinic acid (%)
Embodiment 1 —— 25 30 20 25
Embodiment 2 20 20 20 20 20
Embodiment 3 35 —— 40 —— 25
Embodiment 4 25 25 15 30 5
Embodiment 5 35 35 —— 30 ——
Table 3:
Project Aspergillus niger (%) Monascus (%) Rhizopus oryzae (%) Lactic acid bacteria: S. cervisiae (access amount ratio)
Embodiment 1 —— 50 50 3∶2
Embodiment 2 50 25 25 1∶5
Embodiment 3 70 —— 30 3∶4
Embodiment 4 10 60 30 2∶3
Embodiment 5 40 60 —— 1∶2
(4) weight is added into step (3) gains and is the water of 4 times of its weight, and stir evenly, then be sealed against placing After 2 months, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 50MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added The sodium alginate soln that product concentration is 1% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material The 50% of amount, obtains suspension, then instills suspension in the calcium chloride solution that concentration is 0.5mol/L, then being placed in temperature is 20 1 day is stood under the conditions of DEG C.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 37 DEG C 10min is activated under part, wherein the volumetric concentration of glucose solution is 1.5%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 25 DEG C 20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 1%.
Embodiment 6- embodiment 10
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam ambient that temperature is 100 DEG C In be heated to well-done, well-done pumpkin is then stirred into pumpkin soup;
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C, and it is pumpkin weight 0.2 ‰ that weight, which is then added, Complex enzyme carries out enzyme 20min, and the vigor of the complex enzyme is 283U/g;Wherein, the complex enzyme of embodiment 6- embodiment 10 is pressed Shown in table 4 matches:
Table 4:
Project Protease: amylase (mass ratio)
Embodiment 6 2∶1
Embodiment 7 1∶1
Embodiment 8 3∶2
Embodiment 9 3∶4
Embodiment 10 3∶1
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 4.0, being transferred to temperature is 40 DEG C Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.5% carries out fermentation 6 days, placing it in temperature is 15 DEG C In environment, mulriple yeasts are added and carry out fermentation 20 days, wherein mulriple yeasts additional amount is pumpkin weight 1.5%;Wherein, Shown in the acid of embodiment 6- embodiment 10 is matched by table 5, composite bacteria, the mulriple yeasts of embodiment 6- embodiment 10 are pressed Shown in table 6 matches:
Table 5:
Project Citric acid (%) Malic acid (%) Glacial acetic acid (%) Tartaric acid (%) Succinic acid (%)
Embodiment 6 —— 25 30 20 25
Embodiment 7 20 20 20 20 20
Embodiment 8 35 —— 40 —— 25
Embodiment 9 25 25 15 30 5
Embodiment 10 35 35 —— 30 ——
Table 6:
Project Aspergillus niger (%) Monascus (%) Rhizopus oryzae (%) Lactic acid bacteria: S. cervisiae (access amount ratio)
Embodiment 6 —— 50 50 3∶2
Embodiment 7 50 25 25 1∶5
Embodiment 8 70 —— 30 3∶4
Embodiment 9 10 60 30 2∶3
Embodiment 10 40 60 —— 1∶2
(4) weight is added into step (3) gains and is the water of 3 times of its weight, and stir evenly, then be sealed against placing After January, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 55MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added The sodium alginate soln that product concentration is 2% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material The 80% of amount, obtains suspension, then instills suspension in the calcium chloride solution that concentration is 3mol/L, then being placed in temperature is 30 DEG C Under the conditions of stand 2 days.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 38 DEG C 10min is activated under part, wherein the volumetric concentration of glucose solution is 2%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 30 DEG C 20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 2%.
Embodiment 11- embodiment 15
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, is placed it in steam ambient at a temperature of 90 °C Be heated to well-done, well-done pumpkin is then stirred into pumpkin soup;
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 55 DEG C, and it is pumpkin weight 0.3 ‰ that weight, which is then added, Complex enzyme carries out enzyme 30min, and the vigor of the complex enzyme is 280U/g;Wherein, the complex enzyme of embodiment 11- embodiment 15 is pressed Shown in table 7 matches:
Table 7:
Project Protease: amylase (mass ratio)
Embodiment 11 2∶1
Embodiment 12 1∶1
Embodiment 13 3∶2
Embodiment 14 3∶4
Embodiment 15 3∶1
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 5.0, being transferred to temperature is 50 DEG C Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.3% carries out fermentation 5 days, placing it in temperature is 30 DEG C In environment, mulriple yeasts are added and carry out fermentation 10 days, wherein mulriple yeasts additional amount is pumpkin weight 2%;Wherein, real It applies shown in an acid for 11- embodiment 15 matches by table 8, composite bacteria, the mulriple yeasts of embodiment 11- embodiment 15 are pressed Shown in table 9 matches:
Table 8:
Project Citric acid (%) Malic acid (%) Glacial acetic acid (%) Tartaric acid (%) Succinic acid (%)
Embodiment 11 —— 25 30 20 25
Embodiment 12 20 20 20 20 20
Embodiment 13 35 —— 40 —— 25
Embodiment 14 25 25 15 30 5
Embodiment 15 35 35 —— 30 ——
Table 9:
Project Aspergillus niger (%) Monascus (%) Rhizopus oryzae (%) Lactic acid bacteria: S. cervisiae (access amount ratio)
Embodiment 11 —— 50 50 3∶2
Embodiment 12 50 25 25 1∶5
Embodiment 13 70 —— 30 3∶4
Embodiment 14 10 60 30 2∶3
Embodiment 15 40 60 —— 1∶2
(4) weight is added into step (3) gains and is the water of 5 times of its weight, and stir evenly, then be sealed against placing After 2 months, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 60MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added The sodium alginate soln that product concentration is 1.5% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes gains The 65% of quality obtains suspension, then instills suspension in the calcium chloride solution that concentration is 2mol/L, then being placed in temperature is 25 1 day is stood under the conditions of DEG C.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 35 DEG C 10min is activated under part, wherein the volumetric concentration of glucose solution is 1.8%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 20 DEG C 20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 3%.
Embodiment 16- embodiment 20
Embodiment 16- embodiment 20 respectively refer to embodiment 1, embodiment 7, embodiment 8, embodiment 3, embodiment 11 plus Work method and material amounts, and pueraria lobata or jujube or fructus lycii is added during pumpkin soup is made in pumpkin stirring, wherein implement Example 16- embodiment 20 is matched according to shown in table 10.
Table 10:
Embodiment 21- embodiment 25
Embodiment 21- embodiment 25 respectively refers to embodiment 2, embodiment 6, embodiment 10, embodiment 13, embodiment 14 Processing method and material amounts, and pueraria lobata or jujube or fructus lycii is added during pumpkin soup is made in pumpkin stirring, wherein it is real A 21- embodiment 25 is applied according to proportion shown in table 11.
Table 11:

Claims (5)

1. a kind of processing method of squash white spirit, which is characterized in that itself the following steps are included:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam ambient that temperature is 80 DEG C -100 DEG C In be heated to well-done, well-done pumpkin is then stirred into pumpkin soup;
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C -55 DEG C, and it is pumpkin weight 0.1 ‰-that weight, which is then added, 0.2 ‰ complex enzyme carries out enzyme 20min-30min, and the vigor of the complex enzyme is 280U/g-285U/g;
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusting its pH after 4.0-5.0, to be transferred to temperature is 40 In DEG C -50 DEG C of isoperibol, and after the composite bacteria for accessing pumpkin weight 0.3%-0.8% carries out fermentation 4-6 days, set In the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts are added and carry out fermentation 10-20 days, wherein mulriple yeasts additional amount For pumpkin weight 1%-2%;
(4) weight is added into step (3) gains and is the water of 3-5 times of its weight, and stir evenly, then be sealed against placing 1- After 2 months, high-pressure homogeneous processing, sterilizing, bottling are carried out, squash white spirit finished product is obtained;
The complex enzyme, in mass ratio are as follows: protease: amylase=(1-3): the ratio of (0.5-2) is mixed;
The acid is one or more of citric acid, malic acid, glacial acetic acid, tartaric acid, succinic acid;
The composite bacteria is including at least two kinds in aspergillus niger, monascus, Rhizopus oryzae;
The mulriple yeasts are the combination bacterium colony of lactic acid bacteria and S. cervisiae, access amount ratio are as follows: lactic acid bacteria: saccharomyces cerevisiae Bacterium=(1-3): (2-5), and lactic acid bacteria access amount is less than S. cervisiae access amount;
The mulriple yeasts are by evenly mixing, it is dense that volume to be then added after activating lactic acid bacteria and S. cervisiae respectively The sodium alginate soln that degree is 1%-2% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material The 50%-80% of amount obtains suspension, then instills suspension in the calcium chloride solution that concentration is 0.5mol/L-3mol/L, then It is placed under the conditions of temperature is 20 DEG C -30 DEG C and at least stands 1 day.
2. the processing method of squash white spirit as described in claim 1, which is characterized in that the activation of the lactic acid bacteria is by it By 107Cfu/L is accessed in glucose solution, is placed under conditions of temperature is 35 DEG C -38 DEG C and is activated 10min, wherein glucose is molten The volumetric concentration of liquid is 1.5%-2%.
3. the processing method of squash white spirit as described in claim 1, which is characterized in that the activation of the S. cervisiae is It is pressed 107Cfu/L is accessed in sucrose solution, is placed under the constant temperature that temperature is 20 DEG C -30 DEG C and is activated 20min, wherein sugarcane The volumetric concentration of sugar juice is 1%-3%.
4. the processing method of squash white spirit as described in claim 1, which is characterized in that pumpkin soup preferably is made in pumpkin stirring Pueraria lobata, jujube, any one or a few in fructus lycii are added in the process.
5. the processing method of squash white spirit as described in claim 1, which is characterized in that preferably in mulriple yeasts fermentation process Middle addition pueraria lobata, jujube, any one or a few in fructus lycii.
CN201610176675.0A 2016-03-24 2016-03-24 A kind of processing method of squash white spirit Expired - Fee Related CN105754790B (en)

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CN107299015A (en) * 2017-06-09 2017-10-27 韦朝胜 A kind of wax gourd wine and preparation method thereof

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CN1763166A (en) * 2005-09-30 2006-04-26 王胜 Wine brewed by trifoliate orange, jujube and pumpkin, and its brewing process
CN1772866A (en) * 2005-11-11 2006-05-17 李传生 Pumpkin red fermented wine and its fermentation process
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