CN106065387A - 一种补肝益肾野草莓起泡酒及其制备方法 - Google Patents

一种补肝益肾野草莓起泡酒及其制备方法 Download PDF

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CN106065387A
CN106065387A CN201610618311.3A CN201610618311A CN106065387A CN 106065387 A CN106065387 A CN 106065387A CN 201610618311 A CN201610618311 A CN 201610618311A CN 106065387 A CN106065387 A CN 106065387A
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fructus
wild strawberry
sparkling wine
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liver
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刘文福
张源
孙丽华
钱小强
王士华
温振海
兰伟
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Fuyang Hongfu Agricultural Polytron Technologies Inc
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    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
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    • C12H1/0424Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer

Abstract

本发明公开了一种补肝益肾野草莓起泡酒,是由下述重量份的原料制成:野草莓100‑150、覆盆子8‑12、葛花1‑2、桑葚6‑9、银条菜2‑3、红薯4‑6、枸杞子3‑5、紫米3‑4、粥化酶和生香活性干酵母适量、酿酒酵母和复合澄清剂适量;本发明添加了多种具有补肝益肾功效的天然原料,使得酒体中营养更加丰富、保健效果显著,生产的野草莓起泡酒色泽红亮、清澈透明、酒体丰满,注入酒杯中汽泡丰富、果香浓郁,口感柔和、回味悠长,其酒精度为7‑14%vol、二氧化碳压力为(20℃)0.1‑0.4MPa。

Description

一种补肝益肾野草莓起泡酒及其制备方法
技术领域
[0001]本发明涉及保健果酒技术领域,尤其涉及一种补肝益肾野草莓起泡酒及其制备方法。
背景技术
[0002]我国是世界上野生草莓资源最丰富的国家,野生草莓为蔷薇科草莓属,果实鲜红多汁、质地柔软、酸甜适中、气味芳香,富含氨基酸、矿物质和维生素等营养成分,更富含酚酸、花青素、黄酮类等天然活性成分,具有较强的抗氧化和清除自由基能力、提高机体免疫、改善激素代谢、延缓衰老等功效,对防治动脉硬化、冠心病有良好的疗效,是一种具有极高营养保健价值的天然浆果。
[0003]但是野草莓鲜果市场供应周期短、储存难、易腐烂,不利于长途运输,仅靠鲜食会严重制约野草莓产业的发展,因此以野草莓为原料生产出果酒的产业应运而生,野草莓果酒是以新鲜野生草莓浆果为原料经清洗、破碎、发酵、陈酿而成,其色泽艳丽、口感醇厚,是一种深受消费者喜爱的果酒,现在市面上出现了许许多多野草莓果酒品牌,但是以野草莓为原料生产出起泡酒的品牌市面上却一个也没有,为此本发明提供一种具有营养保健价值的野草莓起泡酒及其生产工艺,为野草莓产业快速发展提供了一条新途径。
发明内容
[0004]本发明是为了弥补现有技术的不足,提供一种补肝益肾野草莓起泡酒及其制备方法。
[0005]本发明是通过以下技术方案实现的:
一种补肝益肾野草莓起泡酒,是由下述重量份的原料制成:
野草莓100-150、覆盆子8-12、葛花1-2、桑葚6-9、银条菜2-3、红薯4-6、枸杞子3-5、紫米3-4、粥化酶和生香活性干酵母适量、酿酒酵母和复合澄清剂适量;
所述复合澄清剂是由壳聚糖、皂土和聚乙烯聚吡咯烷酮混合组成。
[0006] —种所述的补肝益肾野草莓起泡酒制备方法,包括以下步骤:
(1)将新鲜野草莓采收后及时进行人工分选,挑出烂果、病果、不成熟果,得到的优质野草莓速冻备用,快速解冻后洗净去蒂,将新鲜的覆盆子和桑葚去梗洗净、葛花和银条菜去杂洗净,处理好的原料全部混合,边加入20-30mg/L的二氧化硫边破碎榨汁,过滤得到草莓汁;
(2)将新鲜红薯去皮切碎、枸杞子洗净、紫米拣杂淘洗干净,全部送入锅中,倒入4-5倍清水,煮沸后小火慢炖60-70分钟,冷却后磨浆3-4分钟,再经冷冻干燥、超微粉碎,得到超微粉;
(3)将上述草莓汁、超微粉混合,添加总重的0.1-0.2%粥化酶和0.3-0.4%生香活性干酵母,酶和酵母在使用前溶解于10-12倍的2-3%糖液中,在30-33°C下活化50-60分钟,送入发酵瓶中在20-25 °C下酶解发酵,每天人工摇瓶4-6次,2-3天后液体转清、果香浓郁时离心分离,得到一次发酵液; (4)调节上述一次发酵液中糖度至15-20° Bx,添加6-8g/L橡木片,在超声波功率120-180W、温度25-30°C条件下催陈20-25分钟,在120-130°C下瞬时杀菌灭酶6-9秒,冷却后加入
0.3-0.5%活化的酿酒酵母,送入发酵罐中;
(5)调节发酵罐中罐压0.01-0.021^、品温8-10°(:进行二次低温带压发酵,当残糖降至5-6%时将罐压升至0.3-0.4MPa、品温升至10-12°C继续发酵,当残糖降至0.4-0.5%时以每小时0.1 °(:速度将品温降至0—2°C,维持此品温20-24小时后排出酒渣,后熟30-45天;
(6)将壳聚糖、皂土和聚乙烯聚吡咯烷酮用8-10倍的60-70°C水溶解膨化10-12小时,冷却后在二氧化碳保护下带压栗入后熟好的起泡酒中,澄清10-15天,经藻土过滤机初滤和精滤机精滤,再送入备压至起泡酒罐底压力相同的清酒罐中,维持罐压和_2°C品温不变,10-12小时后经膜精滤机进行无菌等压灌装,得到成品起泡酒。
[0007] —种所述的补肝益肾野草莓起泡酒制备方法,所述步骤(6)中复合澄清剂添加量:壳聚糖2-2.2g/L、皂土4.9-5.lg/L、聚乙烯聚吡咯烷酮0.7-0.9g/L。
[0008]与现有技术相比,本发明的优点是:
本发明一次发酵阶段采用酶解发酵复合工艺使草莓汁在开始时就具有酵母菌群占据主导的优势,并且有大量二氧化碳产生,起到了抑制杂菌繁殖的作用,使得二氧化硫加入量能够降低到30mg/L以下,而果酒工艺在后熟阶段为防氧化、酒澄清、储藏时需要加入40-80mg/L的二氧化硫,不但影响了酒体品质还危害了饮用者的身体健康;采用粥化酶能够显著提高出汁率,其酶解最适温度40-50°C,但考虑到酒的成色和香气稳定性,降低酶解温度和延长酶解时间,在保护草莓汁色泽和香气的同时又达到了酶解的效果,由于二氧化碳产生的液体翻腾作用使果肉不断细化,酶能够更多的作用于植物细胞,提高了出汁率,增加了花色苷含量,发酵过程中产生的氨基酸、多糖等物质使果香更加浓郁;添加橡木片和用超声波进行催陈处理,酒体中部分有机酸进行酯化反应,酒体中总酸度降低、总酯含量明显提高,在改善酒体色泽、香气、口感的同时缩短了酒体的陈酿时间;采用高温瞬时杀菌灭酶来为二次发酵创造纯种发酵的条件,避免了杂菌长时间参与发酵给酒体的口感和稳定产生不良影响;采用壳聚糖、皂土和聚乙烯聚吡咯烷酮复合澄清剂,壳聚糖是天然的阳离子型絮凝剂,其分子链上具有氨基、羟基官能团,溶于稀酸溶液,氢离子和氨基结合形成带正电荷的分子与溶液中带负电荷的微粒作用,使引起酒液混浊的蛋白质、果胶、单宁等胶态颗粒被絮凝沉淀下来而达到澄清目的,聚乙烯聚吡咯烷酮为高分子合成聚合物,通过氢键与酒体中多酚类、羧酸络合,对小分子物质具有较强的吸附作用,皂土是一种带负电荷的粘土,主要吸附带正电荷的分子如蛋白质,也能吸附酚类物质与蛋白质的配合物,起泡酒经复合澄清剂处理后有大量的絮状沉淀物生成并迅速沉降,产生的沉淀物较结实、容易分离,澄清后的野草莓起泡酒具有良好的稳定性和感官品质,透光率高,澄清效果显著优于三种澄清剂单独使用。本发明添加了多种具有补肝益肾功效的天然原料,使得酒体中营养更加丰富、保健效果显著,生产的野草莓起泡酒色泽红亮、清澈透明、酒体丰满,注入酒杯中汽泡丰富、果香浓郁,口感柔和、回味悠长,其酒精度为7-14%vol、二氧化碳压力为(20°C)0.1-0.4MPa。
具体实施方式
[0009] —种补肝益肾野草莓起泡酒,是由下述重量(斤)的原料制成:
野草莓100、覆盆子8、葛花1、桑葚6、银条菜2、红薯4、枸杞子3、紫米3、粥化酶和生香活性干酵母适量、酿酒酵母和复合澄清剂适量;
所述复合澄清剂是由壳聚糖、皂土和聚乙烯聚吡咯烷酮混合组成。
[0010] —种所述的补肝益肾野草莓起泡酒制备方法,包括以下步骤:
(1)将新鲜野草莓采收后及时进行人工分选,挑出烂果、病果、不成熟果,得到的优质野草莓速冻备用,快速解冻后洗净去蒂,将新鲜的覆盆子和桑葚去梗洗净、葛花和银条菜去杂洗净,处理好的原料全部混合,边加入20mg/L的二氧化硫边破碎榨汁,过滤得到草莓汁;
(2)将新鲜红薯去皮切碎、枸杞子洗净、紫米拣杂淘洗干净,全部送入锅中,倒入4倍清水,煮沸后小火慢炖60分钟,冷却后磨浆3分钟,再经冷冻干燥、超微粉碎,得到超微粉;
(3)将上述草莓汁、超微粉混合,添加总重的0.1%粥化酶和0.3%生香活性干酵母,酶和酵母在使用前溶解于10倍的2%糖液中,在30°C下活化50分钟,送入发酵瓶中在20°C下酶解发酵,每天人工摇瓶4次,2天后液体转清、果香浓郁时离心分离,得到一次发酵液;
(4)调节上述一次发酵液中糖度至15° Bx,添加6g/L橡木片,在超声波功率120W、温度25°C条件下催陈20分钟,在120°C下瞬时杀菌灭酶6秒,冷却后加入0.3%活化的酿酒酵母,送入发酵罐中;
(5)调节发酵罐中罐压0.0lMPa、品温8°C进行二次低温带压发酵,当残糖降至5%时将罐压升至0.3MPa、品温升至10°C继续发酵,当残糖降至0.4%时以每小时0.1 °C速度将品温降至-2°C,维持此品温20小时后排出酒渣,后熟30天;
(6)将壳聚糖、皂土和聚乙烯聚吡咯烷酮用8倍的60°C水溶解膨化10小时,冷却后在二氧化碳保护下带压栗入后熟好的起泡酒中,澄清10天,经藻土过滤机初滤和精滤机精滤,再送入备压至起泡酒罐底压力相同的清酒罐中,维持罐压和-2°C品温不变,10小时后经膜精滤机进行无菌等压灌装,得到成品起泡酒。
[0011] —种所述的补肝益肾野草莓起泡酒制备方法,所述步骤(6)中复合澄清剂添加量:壳聚糖2g/L、皂土 4.9g/L、聚乙烯聚吡咯烷酮0.7g/L。

Claims (3)

1.一种补肝益肾野草莓起泡酒,其特征在于是由下述重量份的原料制成: 野草莓100-150、覆盆子8-12、葛花1-2、桑葚6-9、银条菜2-3、红薯4-6、枸杞子3-5、紫米3-4、粥化酶和生香活性干酵母适量、酿酒酵母和复合澄清剂适量; 所述复合澄清剂是由壳聚糖、皂土和聚乙烯聚吡咯烷酮混合组成。
2.—种如权利要求1所述的补肝益肾野草莓起泡酒制备方法,其特征在于包括以下步骤: (1)将新鲜野草莓采收后及时进行人工分选,挑出烂果、病果、不成熟果,得到的优质野草莓速冻备用,快速解冻后洗净去蒂,将新鲜的覆盆子和桑葚去梗洗净、葛花和银条菜去杂洗净,处理好的原料全部混合,边加入20-30mg/L的二氧化硫边破碎榨汁,过滤得到草莓汁; (2)将新鲜红薯去皮切碎、枸杞子洗净、紫米拣杂淘洗干净,全部送入锅中,倒入4-5倍清水,煮沸后小火慢炖60-70分钟,冷却后磨浆3-4分钟,再经冷冻干燥、超微粉碎,得到超微粉; (3)将上述草莓汁、超微粉混合,添加总重的0.1-0.2%粥化酶和0.3-0.4%生香活性干酵母,酶和酵母在使用前溶解于10-12倍的2-3%糖液中,在30-33°C下活化50-60分钟,送入发酵瓶中在20-25 °C下酶解发酵,每天人工摇瓶4-6次,2-3天后液体转清、果香浓郁时离心分离,得到一次发酵液; (4)调节上述一次发酵液中糖度至15-20° Bx,添加6-8g/L橡木片,在超声波功率120-180W、温度25-30°C条件下催陈20-25分钟,在120-130°C下瞬时杀菌灭酶6-9秒,冷却后加入0.3-0.5%活化的酿酒酵母,送入发酵罐中; (5)调节发酵罐中罐压0.01-0.0210^、品温8-10°(:进行二次低温带压发酵,当残糖降至5-6%时将罐压升至0.3-0.4MPa、品温升至10-12°C继续发酵,当残糖降至0.4-0.5%时以每小时0.1 °(:速度将品温降至0—2°C,维持此品温20-24小时后排出酒渣,后熟30-45天; (6)将壳聚糖、皂土和聚乙烯聚吡咯烷酮用8-10倍的60-70°C水溶解膨化10-12小时,冷却后在二氧化碳保护下带压栗入后熟好的起泡酒中,澄清10-15天,经藻土过滤机初滤和精滤机精滤,再送入备压至起泡酒罐底压力相同的清酒罐中,维持罐压和_2°C品温不变,10-12小时后经膜精滤机进行无菌等压灌装,得到成品起泡酒。
3.—种如权利要求2所述的补肝益肾野草莓起泡酒制备方法,其特征在于所述步骤(6)中复合澄清剂添加量:壳聚糖2-2.2g/L、皂土4.9-5.lg/L、聚乙烯聚吡咯烷酮0.7-0.9g/L。
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