CN106047553A - Strawberry composite healthcare fruit wine and brewing method thereof - Google Patents
Strawberry composite healthcare fruit wine and brewing method thereof Download PDFInfo
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- 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
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Abstract
The invention discloses strawberry composite healthcare fruit wine and a brewing method thereof. The brewing method includes: using strawberry as a main raw material and apple, hawthorn and pawpaw as auxiliary materials; enzymolyzing to obtain juice, adjusting sugar degree, controlling temperature for fermentation, separating residue from liquid, combining ultrasonic treatment with micro-oxygen treatment for quick aging, fining, freezing, and performing coupled membrane filtering clarifying stabilizing treatment. The invention further provides the strawberry composite healthcare fruit wine prepared by the brewing method. Effect of natural aging for 1-1.5 years can be realized by aging the strawberry composite healthcare fruit wine prepared by the method for 6-8 months, and the strawberry composite healthcare fruit wine is bright in color and luster, clear and transparent, pleasant in fruit aroma, mellow and pure and rich in nutritional factors like polyphenol, pigment, dietary fiber, organic acid and amino acid and has efficacy of regulating intestines and stomach.
Description
Technical field
The present invention relates to the brewing method of a kind of fruit wine, particularly relate to a kind of Fructus Fragariae Ananssae multiplex healthy wine and the side of brewageing thereof
Method, belongs to field of fermentation engineering.
Background technology
Fructus Fragariae Ananssae is Rosaceae (Rosaceae) Fragaria (Fragaria) herbaceos perennial, and its fruit is red tender beautiful,
Soft and succulency, fragrance acid strong, sweet is tasty and refreshing, rich in microorganism elements such as multivitamin and calcium, phosphorus, zinc, is 21 century function
Sexual health promotion berry, is described as " fruit queen ", has high economic worth and DEVELOPMENT PROSPECT.Fructus Fragariae Ananssae is also rich in anthocyanidin, flavane
The bioactive substance such as alcohol, phenolic acid, has antioxidation, defying age, protection cardiovascular, anticancer, invigorating the spleen and regulating the stomach, the lung moistening and production of body fluid promoting, taste
Support enrich blood, the multiple medicine healthy sofa effect such as facilitating digestion, enhancing immunity, can effectively prevent anemia, hypertension, hyperlipidemia, cancer
The generation of the multiple disease such as disease, heart disease, development.Can be widely applied to the fields such as food, medicine, health product, in international market
It is upper that supply falls short of demand.
The processing of brewageing of Fructus Fragariae Ananssae is to maintain the maximally effective processing mode of Fructus Fragariae Ananssae active substance, has researcher at present to Fructus Fragariae Ananssae
The brewing method of wine has carried out few quantifier elimination, but owing to tannin and the organic acid content of Fructus Fragariae Ananssae are low, cause the wine body of strawberry wine
Thin, light taste, aging time are long, and the secondary precipitation that strawberry wine produces after bottling clear stable many, product is poor,
Seriously govern commodity value and the market comsupton of strawberry wine.Therefore the present invention with Fructus Fragariae Ananssae as primary raw material, be aided with Fructus Mali pumilae, mountain
Fructus Fragariae Ananssae multiplex healthy wine brewageed by the fruit such as short, bristly hair or beard, Fructus Chaenomelis, and improves distillation yield by enzymolysis juice, by inoculation mulriple yeasts
Carry out temperature controlled fermentation, by adding composite flocculation agent and the clear stable skill of freezing processing coupled film filtering technique solution product
An art difficult problem, the aging phase of product is short, nutrition and functional by force, be the significant improvement to existing product Yu technology.
By retrieval, not yet find publication related with the present patent application or periodical literature.
Summary of the invention
Goal of the invention: for the deficiencies in the prior art, the present invention provides the wine of a kind of Fructus Fragariae Ananssae multiplex healthy wine
Making method, Fructus Fragariae Ananssae multiplex healthy wine prepared by the method effectively combines the functional characteristic of Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi, Fructus Chaenomelis, single
Peace organic acid content is compared single strawberry wine and is obviously improved, and the aging time is short, clear stable, wine body are full, fruital
Pleasant, aroma is mellow, entrance is long.
To achieve these goals, technical scheme is as follows:
A kind of brewing method of Fructus Fragariae Ananssae multiplex healthy wine, including:
1) raw material prepares: select Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi and Fructus Chaenomelis as raw material；
2) enzymolysis juice: mixing raw material, adds compound enzymic preparation, pulls an oar after mix homogeneously, prepare mixed juice；
3) regulation pol: regulate the pol of described mixed juice, be subsequently adding potassium metabisulfite；
4) temperature controlled fermentation: adding yeast in the mixed juice after regulation pol and ferment, fermentation contains to mixed juice
Sugar amount is less than 4g/L with glucose meter；
5) slag-liquid separation: after fermentation ends, fermentation liquid is carried out slag-liquid separation, take clear liquid, obtains new wine；
6) aging: carry out micro-oxygen aging after new wine is sonicated；
7) clarifying treatment: after micro-oxygen aging terminates, adds flocculant and carries out lower glue, freezing to wine body after standing a period of time
Process, then carry out filtering with kieselguhr, after 0.22 μm membrane filtration, obtain Fructus Fragariae Ananssae multiplex healthy wine.
The present invention is using Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi and Fructus Chaenomelis as the raw material of making fruit wine, for improving mouthfeel and the product of fruit wine
Matter, it is preferred that in parts by weight, raw material consists of: Fructus Fragariae Ananssae 4～6 parts, Fructus Mali pumilae 1～2 parts, Fructus Crataegi 0.5～1 part, Fructus Chaenomelis 0.4～
0.6 part.Preferably, raw material consists of: Fructus Fragariae Ananssae 4～6 parts, Fructus Mali pumilae 1～2 parts, Fructus Crataegi 1 part, Fructus Chaenomelis 0.4～0.5 part.
During enzymolysis juice, described compound enzymic preparation is joined for 2:1～1.5 in mass ratio by cellulase and compound pectinase
System forms, the most by percentage to the quality, consisting of of described compound pectinase: polygalacturonase, 60%～
65%；Pectinesterase, 30%～35%；Pectin lyase, 2%～5%.The compound enzymic preparation using the present invention can improve this
The crushing juice rate of bright raw material, crushing juice rate be relatively not added with enzyme or use single enzyme be respectively increased 21.4%～25.7% and 27.3%～
32.4%.
Further, in described compound pectinase, the mass fraction of polygalacturonase is 62%, pectinesterase
Mass fraction be 34%, the mass fraction of pectin lyase is 4%.
Enzyme activity >=the 400u/mg of described cellulase.
The addition of described compound enzymic preparation accounts for the 0.01%～0.015% of raw materials quality.
The single track beater of routine, making beating can be used during making beating to prepare mixed juice after terminating.
Regulation pol, 8%～12% that white sugar, the addition of described white sugar can be used to be mixed juice quality, preferably 10
～12%, follow-up fermentation.
Final concentration of the 60 of described potassium metabisulfite～100mg/L.
During temperature controlled fermentation, yeast is by the Active Dry Yeast that mass ratio is 1.5～2.5:1 and has deacidification ability
Saccharomyces cerevisiae (saccharomyces cerevisiae) FM-S-115 forms.Preferably, yeast is the wine of 2:1 by mass ratio
Wine active dry yeast and the saccharomyces cerevisiae FM-S-115 composition with deacidification ability, it is possible to improve the mouthfeel of fruit wine.Described wine
Wine active dry yeast is bought from Shanghai Jie Tu Trade Co., Ltd..Described saccharomyces cerevisiae FM-S-115 is preserved in China Microbiological
CGMCC (is called for short) in culture presevation administration committee common micro-organisms center, and address is: Datun Road, Chaoyang District, Beijing City, section of China
Institute of microbiology of institute, postcode is 100101, and culture presevation number is CGMCC No.6680, preservation date October 18 in 2012
Day, Classification And Nomenclature is Saccharomyces Cerevisiae in S accharomyces cerevisiae.
During temperature controlled fermentation, saccharomycetic concentration is 0.2～0.5g/L, and fermentation temperature is 25～28 DEG C.
New wine needs sonicated before micro-oxygen aging, during supersound process, processes every day 1～2 time, continuous processing 3～4
Secondary.Utilize ultrasound wave can increase water, alcohol, acid, the intermolecular affinity of esters isopolarity, enhance the activation energy of molecule, promote
Make a series of oxidation, condensation, esterification to occur, so that wine body is more stable, soft between the materials such as ethanol, ester, acid, aldehyde
With, sweet-smelling, accelerate traditional aging process.It addition, ultrasound wave also can increase molecular kinetic energy, accelerate the low boiling harmful components such as acetaldehyde
Volatilization, improves the safety of wine body.When determining supersound process condition, by the different supersonic frequency of detection and different ultrasonic time
It is 25～30KHz that the indexs such as total ester of body, total acid, colourity, sensory evaluation scores of going with wine determine the supersonic frequency of supersound process, every time
The process time is 15～20min；The temperature of micro-oxygen aging is 8～12 DEG C, and the time is 6～8 months, every 1 month in fermentation tank
1 oxygen of middle interpolation, each addition is 1.5～2.5mg/m.Detection natural aging 1 year, above-mentioned ultrasound condition individual processing,
Each index of 4 kinds of wine bodies such as micro-oxygen aging (August) individual processing, combination of ultrasound micro-oxygen aging finds, combination of ultrasound micro-oxygen aging
Each index substantially close to the aging wine body of 1 year.
During clarifying treatment, described flocculant is 4～6:1:0.5 by Bentonite, polyvinylpyrrolidone, pectase mass ratio
Formulated；The consumption of described flocculant is 0.2～0.8g/L.After adding flocculant, the time of standing is 7～10 days.
During freezing processing, cryogenic temperature is-5～-2 DEG C, and the process time is 7～10 days, and freezing processing uses diatom after terminating
Soil filters precipitation.Kieselguhr can be formed than mixed preparing by the quality of 1:1 by BS20 kieselguhr and ZBS300 kieselguhr.
Fructus Fragariae Ananssae multiplex healthy wine after clarifying treatment is carried out fill, gets product.
Present invention also offers Fructus Fragariae Ananssae multiplex healthy wine prepared by described brewing method.
The Fructus Fragariae Ananssae multiplex healthy wine that the present invention prepares is the dryness wine of 8～10 ° (20 DEG C, V/V), and total sugar content is
2.5～2.9g/L, and polyphenol content reaches 1.2～1.6g/L, Titrable acid (in terms of tartaric acid) 4.5～5.7g/L, sugar-free extract contain
Amount 18.2～19.7g/L.
Fructus Fragariae Ananssae multiplex healthy wine prepared by the inventive method integrates aroma and fruital, rich in polyphenol, pigment, meals
The trophic factors such as food fiber, organic acid, aminoacid, have effect of the intestines and stomach coordinating, its nutritive value, health care, commodity valency
The fruit wine that value is brewageed than single raw material is obviously enhanced.There is huge market development be worth.
Compared with prior art, advantages of the present invention is as follows:
1) present invention uses specific mulriple yeasts to brewage, and effectively improves the product that single culture fermentation causes
The drawbacks such as acidity is big, bitterness is highly seasoned, mouthfeel is poor, make the quality of Fructus Fragariae Ananssae multiplex healthy wine be greatly improved；
2) have employed complex enzyme zymohydrolysis juice technology of the present invention, be effectively increased the crushing juice rate of raw material, not only improve follow-up
Clear stable, can make again the distillation yield of product improve, and effectively reduces its production cost；
3) the containing of use ultrasonic Treatment to combine during aging lactone component that micro-oxygen aging technology is effectively increased in fruit wine
Amount, makes this Fructus Fragariae Ananssae multiplex healthy wine get final product brew 6～8 months ripe so that product is than conventional aging phase (1～1.5 year)
Shorten more than 6 months, significantly shorten brewing period；
4), when clear stable processes, clarification is combined by adding glue, freezing processing, membrane filtration technique etc. under composite flocculation agent
Technology, prepares the high-quality fruit wine of clear and stable, solves the technology of the secondary precipitation easily occurred in fruit wine storage
A difficult problem, has been effectively ensured the commodity stabilization of product；
5) product adds Fructus Mali pumilae when brewageing and Fructus Crataegi is raw material, the fruit wine list that the fruit wine prepared is brewageed than single Fructus Fragariae Ananssae
The increase of peace organic acid content, alcohol smell, acerbity relative equilibrium, wine cognition adds full mellow；Add Fructus Chaenomelis be raw material it
One, utilize the protease in Fructus Chaenomelis that the protein ingredient of easily sedimentation in wine body is degraded to aminoacid and the polypeptide of little molecule, make
The compound health wine nutrition that must be brewed is more abundant, wine body more clear stable.Product is rich in polyphenol, pigment, meals fibre
The functional factors such as dimension, organic acid, aminoacid, have effect of the intestines and stomach coordinating, its nutritive value, health care, commodity value ratio
The fruit wine that single raw material is brewageed is obviously enhanced.
Detailed description of the invention
The following detailed description of embodiments of the invention, it should be noted that the present embodiment is narrative, it not limited
, it is impossible to limit protection scope of the present invention with this.
Embodiment 1
The optimization of 1, aging condition
1) raw material clean: select fresh, without pathological changes, nothing go mouldy Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi, Fructus Chaenomelis (Formocarbam supermarket, Nanjing),
Flowing water is rinsed well；
2) enzymolysis juice: 40kg Fructus Fragariae Ananssae, 20kg Fructus Mali pumilae, 10kg Fructus Crataegi, 5kg Fructus Chaenomelis are mixed (mass ratio is 4:2:1:
0.5), add by cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg, the production code member that mass ratio is 2:1
RM1030) and compound pectinase (LALLZYME HC, Shanghai Jie Tu commerce and trade company limited, mass fraction meter, consist of: poly half
Lactobionic acid enzyme 62%, pectinesterase 34%, pectin lyase 4%) (addition accounts for raw material matter for the compound enzymic preparation 7.5g that forms
The 0.01% of amount), mix homogeneously, use single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), prepare mixed juice.
3) regulation pol: add white sugar 7.5kg (10%) (Formocarbam supermarket, Nanjing) in mixed juice, will put into after mix homogeneously
Spraying in the fermentation tank sterilized with 75% ethanol in advance, the potassium metabisulfite being simultaneously introduced 80mg/L processes；
4) temperature controlled fermentation: add in fermentation tank by the Active Dry Yeast that mass ratio is 2:1 that (Shanghai outstanding person's rabbit commerce and trade have
Limit company) and there is the saccharomyces cerevisiae FM-S-115 of deacidification ability (be preserved in China Committee for Culture Collection of Microorganisms
General Microbiological Culture preservation center, culture presevation number is CGMCC No.6680, preservation date on October 18th, 2012) composition
Mulriple yeasts 0.2g/L, stir, in 25 DEG C of bottom fermentations to sugar content in mixed juice with glucose meter less than 4g/L；
5) slag-liquid separation: carry out slag-liquid separation with filter press (Jiu Ding filter plant company limited), take clear liquid,
New wine；
6) aging:
6-1) the optimization of ultrasound condition
New wine is located under different supersonic frequencies through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited)
Reason, ultrasonic time is 10min, processes every day 1 time, after continuous processing 3 times, detects each index of wine body, investigates supersonic frequency to wine
The impact of body.The results are shown in Table 1, when supersonic frequency is 25～30KHz, effect is preferable.
Described finger object detection method is as follows:
Total acid: use GB/T 15,038 2006 wine, fruit wine universaling analysis method；
Total ester: use the experimental technique of GBl0345.5 1989 total esters in white spirit.
Colourity: with distilled water as reference, measures the absorbance OD value of wine body respectively at 420/520/620nm, takes three
Average value Δ OD, is wine body colour degree；
Sensory evaluation scores: select 12 experienced persons in terms of color and luster, fragrance, taste etc. 3, wine body to be marked.Take
Meansigma methods is as the sensory evaluation scores of wine.Sensory evaluation scores standard is shown in Table 1.
Table 1 sensory evaluation scores standard
The impact on physical and chemical index of table 2 ultrasonic power
New wine is located under different ultrasonic times through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited)
Reason, supersonic frequency is 25KHz, processes every day 1 time, after continuous processing 3 times, detects each index of wine body, investigates ultrasonic time to wine
The impact of body.The results are shown in Table 3, when ultrasonic time is 15～20min, effect is preferable.
The impact on wine body physical and chemical index of table 3 ultrasonic time
The optimization of 6-2) aging mode
Different aging modes is investigated.
Natural aging: new wine is placed in fermentation tank, natural aging 1 year under the conditions of 8～12 DEG C；
Supersound process: by new wine through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited) in supersonic frequency 25～
Supersound process 15min under the conditions of 30KHz；Process every day 1 time, after continuous processing 3 times, put in fermentation tank, seal, in 8～12
Natural aging is carried out 6 months under the conditions of DEG C；
Micro-oxygen aging: new wine is placed in fermentation tank, micro-oxygen aging 8 months under the conditions of 8～12 DEG C, every 1 month in sending out
Adding 1 oxygen in ferment tank, each addition is 1.5mg/mL；
Ultrasonic+micro-oxygen aging: by new wine through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited) in supersonic frequency
Supersound process 15min under the conditions of rate 25～30KHz；Process every day 1 time, after continuous processing 3 times, put in fermentation tank, seal, in
Carrying out micro-oxygen aging 6 months under the conditions of 8～12 DEG C, added 1 oxygen every 1 month in fermentation tank, each addition is
1.5mg/mL。
The results are shown in Table 4, each index of combination of ultrasound micro-oxygen aging is substantially close to the aging wine body of 1 year.
The different aging mode impact on wine body physical and chemical index of table 4
2, the optimization of flocculating conditions in clarifying treatment
Wine body after aging adds flocculant process.When screening flocculant, first compare chitosan, soap
The clarifying effect of 5 kinds of flocculant such as soil, tannin, polyvinylpyrrolidone, pectase, it is determined that have the clarification of preferable flocculating effect
Agent is Bentonite, polyvinylpyrrolidone and pectase.At this on the basis of single Selection of Complex Flocculant, 3 kinds of flocculant are carried out
Compounding test.And after interpolation composite flocculation agent stands 7 days again, detect the clarity of Fructus Fragariae Ananssae multiplex healthy wine, colourity, pigment
4 indexs such as stability, protein stability carry out stability test, the results are shown in Table 5.After determining optimum compound proportion example, enter again
Composite flocculation agent addition of having gone is tested, and the results are shown in Table 6.
Described finger object detection method is as follows:
Clarity: with distilled water as reference, measures obtained wine thereby body transmittance at 680nm；
Colourity: with distilled water as reference, measures the absorbance OD value of wine body respectively at 420/520/620nm, takes three
Average value Δ OD, is wine body colour degree；
Pigment stability: wine body places 12h under 0 degree, has seen whether that precipitation produces；
Protein stability: wine body heats 30min in 80 degree of water-baths, has seen whether after cooling that precipitation produces.
Table 5 composite flocculation agent quality is than the selection result (addition is 0.5g/L)
Table 6 composite flocculation agent addition result of the test
I.e. can determine that according to table 5 and table 6, preferably, in composite flocculation agent, Bentonite, polyvinylpyrrolidone, pectase matter
Amount ratio is 4～6:1:0.5, and the consumption of described composite flocculation agent is 0.2～0.8g/L.
Embodiment 2
A kind of brewing method of Fructus Fragariae Ananssae multiplex healthy wine, step is:
1) raw material clean: select fresh, without pathological changes, nothing go mouldy Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi, Fructus Chaenomelis (Formocarbam supermarket, Nanjing),
Flowing water is rinsed well；
2) enzymolysis juice: 40kg Fructus Fragariae Ananssae, 20kg Fructus Mali pumilae, 10kg Fructus Crataegi, 5kg Fructus Chaenomelis are mixed (mass ratio is 4:2:1:
0.5), add by cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg, the production code member that mass ratio is 2:1
RM1030) and compound pectinase (LALLZYME HC, Shanghai Jie Tu commerce and trade company limited, mass fraction meter, consist of: poly half
Lactobionic acid enzyme 62%, pectinesterase 34%, pectin lyase 4%) (addition accounts for raw material matter for the compound enzymic preparation 7.5g that forms
The 0.01% of amount), mix homogeneously, use single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), prepare mixed juice.
3) regulation pol: add white sugar 7.5kg (10%) (Formocarbam supermarket, Nanjing) in mixed juice, will put into after mix homogeneously
Spraying in the fermentation tank sterilized with 75% ethanol in advance, the potassium metabisulfite being simultaneously introduced 80mg/L processes；
4) temperature controlled fermentation: add in fermentation tank by the Active Dry Yeast that mass ratio is 2:1 that (Shanghai outstanding person's rabbit commerce and trade have
Limit company) and there is the saccharomyces cerevisiae FM-S-115 of deacidification ability (be preserved in China Committee for Culture Collection of Microorganisms
General Microbiological Culture preservation center, culture presevation number is CGMCC No.6680, preservation date on October 18th, 2012) composition
Mulriple yeasts 0.2g/L, stir, in 25 DEG C of bottom fermentations to sugar content in mixed juice with glucose meter less than 4g/L；
5) slag-liquid separation: carry out slag-liquid separation with filter press (Jiu Ding filter plant company limited), take clear liquid, obtain newly
Wine；
6) rapid ageing: by new wine through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited) in supersonic frequency 25
～supersound process 15min under the conditions of 30KHz；Process every day 1 time, after continuous processing 3 times, put in fermentation tank, seal, in 8～
Carrying out micro-oxygen aging 6 months under the conditions of 12 DEG C, added 1 oxygen every 1 month in fermentation tank, each addition is 1.5mg/
mL。
7) clarifying treatment: after aging terminates, adds by Bentonite (Anji Jin Tai bentonite company limited), polyvinylpyrrolidine
Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Rui Yong bio tech ltd, Shanghai, 400u/mg, production code member
For RM1006) according to glue under the composite flocculation agent 0.2g/L of the mass ratio composition of 4:1:0.5, after standing 7 days, put into refrigerated cylinder,
Make in tank wine body fast cooling to-5～-2 DEG C, maintain 7 days, by diatomite filter (the Shijiazhuang limited public affairs of emerging chemical machinery
Department) filter.Kieselguhr used is BS20 kieselguhr and ZBS300 kieselguhr (the limited duty of the white kieselguhr of Chang Bai Korean nationality autonomy county magistrate
Ren company) mix by the mass ratio of 1:1.The rice wine filtered out put into strainer by 0.22 μm (RHCR300-10 type,
Shanghai profit and Environmental Protection Technology Co., Ltd) filter, i.e. can get the Fructus Fragariae Ananssae multiplex healthy wine of clear stable；
8) fill: the Fructus Fragariae Ananssae multiplex healthy wine after clarifying treatment is carried out fill, gets product.
Fructus Fragariae Ananssae multiplex healthy wine prepared by the present embodiment, alcoholic strength 10 °, total sugar content 3.24g/L, polyphenol content is
1.6g/L, Titrable acid are 5.6g/L (tartaric acid meter), sugar-free extract content is 19.5g/L.And product color is vivid, limpid
Bright, fruital is pleasant, sweet-smelling is pure, taste is long.After bottling, room temperature is placed 2 years, without muddy and precipitation.
Embodiment 3
A kind of brewing method of Fructus Fragariae Ananssae multiplex healthy wine, step is:
1) raw material clean: select fresh, without pathological changes, nothing go mouldy Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi, Fructus Chaenomelis (Formocarbam supermarket, Nanjing),
Flowing water is rinsed well；
2) enzymolysis juice: 60kg Fructus Fragariae Ananssae, 10kg Fructus Mali pumilae, 10kg Fructus Crataegi, 4kg Fructus Chaenomelis are mixed (mass ratio is 6:1:1:
0.4) cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg) by 2:1.2 and compound pectinase, are added
(addition accounts for raw materials quality to the compound enzymic preparation 8.4g that (LALLZYME HC, Shanghai Jie Tu commerce and trade company limited) forms
0.01%), mix homogeneously, use single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), prepare mixed juice.
3) regulation pol: add white sugar 8.4kg (10%) (Formocarbam supermarket, Nanjing) in mixed juice, will put into after mix homogeneously
Spraying in the fermentation tank sterilized with 75% ethanol in advance, the potassium metabisulfite being simultaneously introduced 60mg/L processes；
4) temperature controlled fermentation: add in fermentation tank by the Active Dry Yeast (Shanghai Jie Tu commerce and trade company limited) of 2:1
(it is preserved in the common micro-life of China Committee for Culture Collection of Microorganisms with the saccharomyces cerevisiae FM-S-115 with deacidification ability
Thing DSMZ, culture presevation number is CGMCC No.6680, preservation date on October 18th, 2012) the compound ferment that forms
Female bacterium 0.4g/L, stirs, in 28 DEG C of bottom fermentations to sugar content in mixed juice with glucose meter less than 4g/L；
5) slag-liquid separation: carry out slag-liquid separation with filter press (Jiu Ding filter plant company limited), take clear liquid, obtain newly
Wine；
6) rapid ageing: by new wine through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited) in supersonic frequency
Supersound process 20min under the conditions of 30KHz；Process every day 1 time, after continuous processing 3 times, put in fermentation tank, seal, in 8～12
Carrying out micro-oxygen aging 8 months under the conditions of DEG C, added 1 oxygen every 1 month in fermentation tank, each addition is 1.5mg/
mL。
7) clarifying treatment: after aging terminates, adds by Bentonite (Anji Jin Tai bentonite company limited), polyvinylpyrrolidine
Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Rui Yong bio tech ltd, Shanghai, 400u/mg) are according to 5:1:
Glue under the composite flocculation agent 0.8g/L of the mass ratio composition of 0.5, after standing 10 days, puts into refrigerated cylinder, makes the fast prompt drop of wine body in tank
Temperature, to 4 DEG C, maintains 10 days, filters with diatomite filter (Shijiazhuang emerging chemical machinery company limited), kieselguhr used
The quality of 1:1 is pressed for BS20 kieselguhr and ZBS300 kieselguhr (Chang Bai Korean nationality autonomy county magistrate white kieselguhr Co., Ltd)
Ratio mixes.The strainer by 0.22 μm put into by the rice wine filtered out, and (RHCR300-10 type, Shanghai profit and environmental protection science and technology have
Limit company) filter, i.e. can get the Fructus Fragariae Ananssae multiplex healthy wine of clear stable；
8) fill: the Fructus Fragariae Ananssae multiplex healthy wine after clarifying treatment is carried out fill, gets product.
Fructus Fragariae Ananssae multiplex healthy wine prepared by the present embodiment, alcoholic strength 10 °, total sugar content 2.85g/L, polyphenol content is
1.3g/L, Titrable acid are 5.1g/L (tartaric acid meter), sugar-free extract content is 18.5g/L.And product color is vivid, limpid
Bright, fruital is pleasant, sweet-smelling is pure, taste is long.After bottling, room temperature is placed 2 years, without muddy and precipitation.
Embodiment 4
A kind of brewing method of Fructus Fragariae Ananssae multiplex healthy wine, step is:
1) raw material clean: select fresh, without pathological changes, nothing go mouldy Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi, Fructus Chaenomelis (Formocarbam supermarket, Nanjing),
Flowing water is rinsed well；
2) enzymolysis juice: 55kg Fructus Fragariae Ananssae, 20kg Fructus Mali pumilae, 10kg Fructus Crataegi, 5kg Fructus Chaenomelis are mixed (mass ratio is 5.5:2:1:
0.5) cellulase (Rui Yong bio tech ltd, Shanghai, 400u/mg) by 2:1.5 and compound pectinase, are added
(addition accounts for raw materials quality to the compound enzymic preparation 13.5g that (LALLZYME HC, Shanghai Jie Tu commerce and trade company limited) forms
0.015%), mix homogeneously, use single track beater making beating (Shanghai Jing Sen light industry and machinery company limited), prepare mixed juice.
3) regulation pol: add white sugar 10.8kg (12%) (Formocarbam supermarket, Nanjing) in mixed juice, will put after mix homogeneously
Entering in the fermentation tank sterilized with 75% ethanol spray in advance, the potassium metabisulfite being simultaneously introduced 100mg/L processes；
4) temperature controlled fermentation: add in fermentation tank by the Active Dry Yeast (Shanghai Jie Tu commerce and trade company limited) of 2:1
(it is preserved in the common micro-life of China Committee for Culture Collection of Microorganisms with the saccharomyces cerevisiae FM-S-115 with deacidification ability
Thing DSMZ, culture presevation number is CGMCC No.6680, preservation date on October 18th, 2012) the compound ferment that forms
Female bacterium 0.5g/L, stirs, in 26 DEG C of bottom fermentations to sugar content in mixed juice with glucose meter less than 4g/L；
5) slag-liquid separation: carry out slag-liquid separation with filter press (Jiu Ding filter plant company limited), take clear liquid, obtain newly
Wine；
6) rapid ageing: by new wine through supersound extraction tank (Jining Rong Hui ultrasonic equipment company limited) in supersonic frequency
Supersound process 18min under the conditions of 25KHz；Process every day 1 time, after continuous processing 3 times, put in fermentation tank, seal, in 8～12
Carrying out micro-oxygen aging 7 months under the conditions of DEG C, added 1 oxygen every 1 month in fermentation tank, each addition is 1.5mg/
mL。
7) clarifying treatment: after aging terminates, adds by Bentonite (Anji Jin Tai bentonite company limited), polyvinylpyrrolidine
Ketone (Nanjing Rui Ze Fine Chemical Co., Ltd), pectase (Rui Yong bio tech ltd, Shanghai, 400u/mg) are according to 5.5:
Glue under the composite flocculation agent 0.6g/L of the mass ratio composition of 1:0.5, after standing 8 days, puts into refrigerated cylinder, makes the fast prompt drop of wine body in tank
Temperature, to-2 DEG C, maintains 8 days, filters with diatomite filter (Shijiazhuang emerging chemical machinery company limited), and kieselguhr used is
BS20 kieselguhr and ZBS300 kieselguhr (Chang Bai Korean nationality autonomy county magistrate white kieselguhr Co., Ltd) press the mass ratio of 1:1
Mix.The strainer by 0.22 μm put into by the rice wine filtered out, and (RHCR300-10 type, Shanghai profit and environmental protection science and technology are limited
Company) filter, i.e. can get the Fructus Fragariae Ananssae multiplex healthy wine of clear stable；
8) fill: the Fructus Fragariae Ananssae multiplex healthy wine after clarifying treatment is carried out fill, gets product.
Fructus Fragariae Ananssae multiplex healthy wine prepared by the present embodiment, alcoholic strength 10 °, total sugar content 2.67g/L, polyphenol content is
1.4g/L, Titrable acid are 4.8g/L (tartaric acid meter), sugar-free extract content is 19.1g/L.And product color is vivid, limpid
Bright, fruital is pleasant, sweet-smelling is pure, taste is long.After bottling, room temperature is placed 2 years, without muddy and precipitation.
Claims (10)
1. the brewing method of a Fructus Fragariae Ananssae multiplex healthy wine, it is characterised in that including:
1) raw material prepares: select Fructus Fragariae Ananssae, Fructus Mali pumilae, Fructus Crataegi and Fructus Chaenomelis as raw material；
2) enzymolysis juice: mixing raw material, adds compound enzymic preparation, pulls an oar after mix homogeneously, prepare mixed juice；
3) regulation pol: regulate the pol of described mixed juice, be subsequently adding potassium metabisulfite；
4) temperature controlled fermentation: adding yeast in the mixed juice after regulation pol and ferment, fermentation is to sugar content in mixed juice
With glucose meter less than 4g/L；
5) slag-liquid separation: after fermentation ends, fermentation liquid is carried out slag-liquid separation, take clear liquid, obtains new wine；
6) aging: carry out micro-oxygen aging after new wine is sonicated；
7) clarifying treatment: after micro-oxygen aging terminates, adds flocculant and carries out lower glue, after standing a period of time to wine body freezing at
Reason, then carries out filtering with kieselguhr, after 0.22 μm membrane filtration, obtains Fructus Fragariae Ananssae multiplex healthy wine.
Brewing method the most according to claim 1, it is characterised in that in parts by weight, raw material consists of: Fructus Fragariae Ananssae 4～6
Part, Fructus Mali pumilae 1～2 parts, Fructus Crataegi 0.5～1 part, Fructus Chaenomelis 0.4～0.6 part.
Brewing method the most according to claim 1, it is characterised in that step 2) in, described compound enzymic preparation is by fiber
Element enzyme and compound pectinase are 2:1～1.5 formulated in mass ratio, the most by percentage to the quality, and described compound pectin
Consisting of of enzyme: polygalacturonase, 60%～65%；Pectinesterase, 30%～35%；Pectin lyase, 2%～
5%.
Brewing method the most according to claim 1, it is characterised in that step 2) in, the addition of described compound enzymic preparation
Account for the 0.01%～0.015% of raw materials quality.
Brewing method the most according to claim 1, it is characterised in that step 3) in, add white sugar and regulate described mixed juice
Pol, the addition of described white sugar is the 8%～12% of mixed juice quality；Described potassium metabisulfite final concentration of 60～
100mg/L。
Brewing method the most according to claim 1, it is characterised in that step 4) in, yeast by mass ratio be 1.5～
The Active Dry Yeast of 2.5:1 and saccharomyces cerevisiae (saccharomyces cerevisiae) FM-S-115 composition；Yeast
Concentration be 0.2～0.5g/L, fermentation temperature is 25～28 DEG C.
Brewing method the most according to claim 1, it is characterised in that step 6) in, during supersound process, process 1～2 every day
Secondary, continuous processing 3～4 times, the supersonic frequency of supersound process is 25～30KHz, and each process time is 15～20min；Micro-oxygen
The temperature of aging is 8～12 DEG C, and the time is 6～8 months.
Brewing method the most according to claim 1, it is characterised in that step 7) in, described flocculant is by Bentonite, poly-second
Alkene pyrrolidone, pectase mass ratio are 4～6:1:0.5 formulated；The consumption of described flocculant is 0.2～0.8g/L；Add
After entering flocculant, the time of standing is 7～10 days.
Brewing method the most according to claim 1, it is characterised in that step 7) in, during freezing processing, cryogenic temperature is-5
～-2 DEG C, the process time is 7～10 days, and freezing processing filters precipitation with kieselguhr after terminating.
10. the Fructus Fragariae Ananssae multiplex healthy wine prepared according to brewing method described in any one of claim 1～9, its feature exists
In, the described dryness wine that Fructus Fragariae Ananssae multiplex healthy wine is 8～10 °, total sugar content is 2.5～2.9g/L, and polyphenol content is 1.2
～1.6g/L, in terms of tartaric acid, Titrable acid is 4.5～5.7g/L, sugar-free extract content is 18.2～19.7g/L.
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| CN112029628A (en) * | 2020-09-14 | 2020-12-04 | 湖南尚源生物科技有限公司 | Efficient clarification and oxygenation ultrasonic ageing process for rice wine |
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