CN106085699B - 低甲醇含量红枣酒酿制方法 - Google Patents
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Abstract
本发明涉及低甲醇含量红枣酒酿制方法,属于酿酒技术领域,红枣分选、清洗、去核,热水浸泡、打浆、添加果胶酯酶和纤维素酶酶解、气升联合机械式搅拌蒸煮:离心后分离上清;用白糖和柠檬酸调整上清液,杀菌后接种发酵,澄清、过滤后,添加澄清剂,使用橡木桶进行陈酿。该方法用果胶酯酶和纤维素酶降解果实组织的细胞壁,分解多糖使大枣内部有效成分析出,提高了果汁营养成分的含量和出汁率,气升联合机械式搅拌蒸煮,使果胶酯酶分解果胶质所产生的甲醇及其他原因产生的甲醇随着搅拌、蒸煮及高压空气的吹冲而脱离,减少枣汁浆液中的甲醇含量。
Description
技术领域
本发明涉及低甲醇含量红枣酒酿制方法,属于酿酒技术领域。
背景技术
枣为药食同源的果品,是我国第一大干果资源,果实营养丰富,干枣中总糖含量可高达60%~70%,含Vc 340.6~601.2mg/100g,还含人体所必须的多种氨基酸及其他营养物质。目前大枣以鲜食为主,但随着枣产量和质量的不断提高,食品工业新技术的不断出现,我国大枣的深加工开发正在快速增加,提高了大枣的综合利用价值。其中利用大枣的高糖含量酿制枣酒具有非常广阔的开发、应用前景。但由于发酵过程中产生甲醇,终产品枣酒中甲醇含量往往超标,从而严重限制了酿造枣酒的发展。
红枣发酵酒中甲醇主要来源于果胶分解,是果胶质在果胶酯酶(又称甲酯酶)作用下水解生成的。果胶主要是由D-半乳糖醛酸以α-1,4糖苷键相连形成的直链所组成的高分子化合物。果胶类物质(Pectic Substance)广泛存在于植物初生壁和细胞间隙中,构成相邻细胞中间层粘结物,与纤维素和半纤维素等非淀粉多糖交织在一起形成细胞壁。果胶类物质有四种主要形式:原果胶(Protopectin)、果胶酸(Pectin acid)、果胶酯酸(Pectinicacid)和果胶(Pectin),除原果胶不溶于水之外,其他均溶于水。果胶酶同纤维素酶类似也是一种有几种酶构成的复杂酶系,一般认为它包括四种酶,这四种酶协同作用破坏植物细胞壁。原果胶酶(Protopectinases):水解不溶性原果胶为水溶性果胶,切断聚甲氧基半乳醣醛酸和阿拉伯糖之间的化学键;多聚半乳糖醛酸酶(Polygalacturonases):该酶能切断果胶酸的α-1,4糖苷键,促进聚半乳糖醛酸链水解。(3)裂解酶(Lyases):通过反式消去作用裂解果胶聚合体,裂解酶在C4位置上断开糖苷键,同时从C5处消去一个H原子从而产生一个不饱和产物。(4)果胶酯酶(Pectinesterase):可随机切除水溶性果胶分子中的甲氧基(-OCH2)与半乳糖醛酸之间的酯键,产生甲醇和游离羧基。果胶酶酶解提取枣汁中含有较多的甲醇,是因为酶分解果胶产生了甲醇。
普通大枣酒发酵过程中,温度过高以及枣汁缺氧往往会导致甲醇的生成。高温条件促进了甲酯酶的作用,使甲醇大量生成;缺氧会导致酵母过快死亡,正常的发酵无法进行从而加快了果胶的水解,产生甲醇。
因此,发明一种低甲醇含量红枣酒酿制方法具有十分重要的意义,所酿制枣酒甲醇含量低,减少对人体的伤害,同时保留了红枣的营养价值和药用价值。
发明内容
本发明是为了解决大枣发酵酒中甲醇含量超标的问题,提出了一种低甲醇含量大枣酒酿制工艺。
本发明的上述目的通过以下的技术方案来实现:
低甲醇含量红枣酒酿制方法,包括以下步骤:
(1)分选、清洗、去核:拣选无病虫害、无霉变、无腐烂变质的红枣,从选料开始,减少甲醇的引进或产生;
(2)热水浸泡:按红枣:纯水=1:4~1:8的质量比向红枣中加入55~75℃的水浸泡20~50min;
(3)打浆:将上述浸泡后的大枣连同纯水一起进行打浆,将颗粒物粒径调整为2~5mm;
(4)添加酶制剂:所述酶制剂包括果胶酯酶和纤维素酶,果胶酯酶添加量按每100克加入1000~10000单位,纤维素酶添加量为0.03%~0.06%,调节pH值为4.5~5.5,在45~55℃下酶解1~5h;
(5)气升联合机械式搅拌蒸煮:将上述物料进行机械搅拌,转速50~150rmp/min,同时每分钟用0.2~0.3MPa高压空气瞬间吹冲;10分钟后加热蒸煮,蒸煮温度为80~100℃蒸煮时间为10分钟;(6)离心分离:将步骤(5)得到的红枣汁在3500~4000rmp/min条件下离心10~20min,离心后分离上清;
(7)调整:用白糖和柠檬酸调整上清液,使可溶性固形物为14%~20%,pH为5.5~6.5;
(8)杀菌:在100℃下处理20~30min,再添加90~120mg/L的SO2,以防发酵中染菌;
(9)接种发酵:采用密闭式发酵方式,接种活化好的葡萄酒活性干酵母,通气量4~6L/h,170~200rmp/min,严格控制主发酵温度为20℃~26℃,发酵7~10天;
(10)澄清、过滤:发酵结束后,添加0.04%~0.06%的壳聚糖作为红枣酒的澄清剂,澄清后进行过滤;
(11)陈酿:使用橡木桶进行陈酿。
步骤(3)中,采用可调孔径大小的打浆机进行打浆,颗粒物粒径为2~5mm。
步骤(4)中,添加果胶酯酶分解果胶产生甲醇,同时添加纤维素酶,两种酶协同作用,加快提汁与澄清。
步骤(5)中,采用气升联合机械式搅拌去除甲醇。
本发明提供的低甲醇含量红枣酒酿制方法,与现有技术相比的优点是:
1、选用果胶酯酶专一性切除水溶性果胶分子中的甲氧基(-OCH2)与半乳糖醛酸之间的酯键,产生甲醇和游离羧基。另外果胶酯酶和纤维素酶可有效降解果实组织的细胞壁,分解多糖使大枣内部有效成分析出,大大提高了果汁营养成分的含量和出汁率,缩短了处理时间,降低粘度,还可以得到一定量的膳食纤维,减少苦涩味,改进口感,并且果胶酶和纤维素酶还可以澄清枣汁,提高透明度和稳定性。
2、创新性使用气升联合机械式搅拌蒸煮,使果胶酯酶分解果胶质所产生的甲醇及其他原因产生的甲醇随着搅拌、蒸煮及高压空气的吹冲而脱离,大大减少枣汁浆液中的甲醇含量,从而大大降低大枣发酵酒中甲醇的含量。蒸煮连同杀菌过程也是灭酶活的过程,可以大大降低发酵过程中因为酶解作用导致枣酒中甲醇产生。
3、枣汁中甲氧基果胶等含量较高,是甲醇形成的主要原因。通过步骤(4)和(5)可以在发酵前很好的澄清枣汁,减少后期主发酵过程中甲醇的产生,降低其对产品质量的影响。
4、采用密闭式发酵方式,接种活化好的葡萄酒活性干酵母,通气量4~6L/h,170~200rmp/min,严格控制主发酵温度为20℃~26℃,发酵7~9天。采用密闭式发酵枣酒有利于枣酒中香气的保留,同时减少染菌几率;发酵过程中进行通气搅拌可以防止发酵液中缺氧,以免酵母过快死亡;枣酒发酵过程中严格控制发酵温度,避免由于发酵温度过高而影响枣酒风味。
5、使用壳聚糖为澄清剂,得到的枣酒稳定性、色值、透光度、酒度等均较为理想,
6、使用橡木桶进行陈酿,可以提高酒度和澄清度,提高枣酒适口度。
具体实施方式
结合实施例说明本发明的具体实施方式。
实施例1
低甲醇含量红枣酒酿制方法,包括以下步骤:
(1)分选、清洗、去核:拣选无病虫害、无霉变、无腐烂变质的红枣,从选料开始,减少甲醇的引进或产生;
(2)热水浸泡:按红枣:纯水=1:4的质量比向红枣中加入65℃的水浸泡30min;
(3)打浆:将上述浸泡后的大枣连同纯水一起进行打浆,将颗粒物粒径调整为2~5mm;
(4)添加酶制剂:所述酶制剂包括果胶酯酶和纤维素酶,果胶酯酶添加量按每100克加入10000单位,纤维素酶添加量为0.05%,调节pH值为4.5~5.5,在55℃下酶解15h;
(5)气升联合机械式搅拌蒸煮:将上述物料进行机械搅拌,转速100rmp/min,同时每分钟用0.2MPa高压空气瞬间吹冲;10分钟后加热蒸煮,蒸煮温度为80℃蒸煮时间为10分钟;(6)离心分离:将步骤(5)得到的红枣汁在3500rmp/min条件下离心20min,离心后分离上清;
(7)调整:用白糖和柠檬酸调整上清液,使可溶性固形物为14%~20%,pH为5.5~6.5;
(8)杀菌:在100℃下处理20min,再添加100mg/L的SO2,以防发酵中染菌;
(9)接种发酵:采用密闭式发酵方式,接种活化好的葡萄酒活性干酵母,通气量4L/h,200rmp/min,严格控制主发酵温度为24℃,发酵8天;
(10)澄清、过滤:发酵结束后,添加0.04%的壳聚糖作为红枣酒的澄清剂,澄清后进行过滤;
(11)陈酿:使用橡木桶进行陈酿。
实施例2
低甲醇含量红枣酒酿制方法,包括以下步骤:
(1)分选、清洗、去核:拣选无病虫害、无霉变、无腐烂变质的红枣,从选料开始,减少甲醇的引进或产生;
(2)热水浸泡:按红枣:纯水=1:8的质量比向红枣中加入75℃的水浸泡20min;
(3)打浆:将上述浸泡后的大枣连同纯水一起进行打浆,将颗粒物粒径调整为2~5mm;
(4)添加酶制剂:所述酶制剂包括果胶酯酶和纤维素酶,果胶酯酶添加量按每100克加入5000单位,纤维素酶添加量为0.06%,调节pH值为4.5~5.5,在45℃下酶解5h;
(5)气升联合机械式搅拌蒸煮:将上述物料进行机械搅拌,转速50rmp/min,同时每分钟用0.3MPa高压空气瞬间吹冲;10分钟后加热蒸煮,蒸煮温度为100℃蒸煮时间为10分钟;(6)离心分离:将步骤(5)得到的红枣汁在4000rmp/min条件下离心10min,离心后分离上清;
(7)调整:用白糖和柠檬酸调整上清液,使可溶性固形物为14%~20%,pH为5.5~6.5;
(8)杀菌:在100℃下处理30min,再添120mg/L的SO2,以防发酵中染菌;
(9)接种发酵:采用密闭式发酵方式,接种活化好的葡萄酒活性干酵母,通气量6L/h,170rmp/min,严格控制主发酵温度为26℃,发酵7天;
(10)澄清、过滤:发酵结束后,添加0.05%的壳聚糖作为红枣酒的澄清剂,澄清后进行过滤;
(11)陈酿:使用橡木桶进行陈酿。
实施例3
低甲醇含量红枣酒酿制方法,包括以下步骤:
(1)分选、清洗、去核:拣选无病虫害、无霉变、无腐烂变质的红枣,从选料开始,减少甲醇的引进或产生;
(2)热水浸泡:按红枣:纯水=1:6的质量比向红枣中加入55℃的水浸泡50min;
(3)打浆:将上述浸泡后的大枣连同纯水一起进行打浆,将颗粒物粒径调整为2~5mm;
(4)添加酶制剂:所述酶制剂包括果胶酯酶和纤维素酶,果胶酯酶添加量按每100克加入1000单位,纤维素酶添加量为0.03%,调节pH值为4.5~5.5,在50℃下酶解3h;
(5)气升联合机械式搅拌蒸煮:将上述物料进行机械搅拌,转速150rmp/min,同时每分钟用0.2MPa高压空气瞬间吹冲;10分钟后加热蒸煮,蒸煮温度为80℃蒸煮时间为10分钟;(6)离心分离:将步骤(5)得到的红枣汁在3500rmp/min条件下离心15min,离心后分离上清;
(7)调整:用白糖和柠檬酸调整上清液,使可溶性固形物为14%~20%,pH为5.5~6.5;
(8)杀菌:在100℃下处理20min,再添加90mg/L的SO2,以防发酵中染菌;
(9)接种发酵:采用密闭式发酵方式,接种活化好的葡萄酒活性干酵母,通气量5L/h,180rmp/min,严格控制主发酵温度为20℃,发酵10天;
(10)澄清、过滤:发酵结束后,添加0.06%的壳聚糖作为红枣酒的澄清剂,澄清后进行过滤;
(11)陈酿:使用橡木桶进行陈酿。
Claims (1)
1.低甲醇含量红枣酒酿制方法,其特征在于:包括以下步骤:
(1)红枣分选、清洗、去核:拣选无病虫害、无霉变、无腐烂变质的红枣;
(2)热水浸泡:按红枣:水=1:4~1:8的质量比,红枣放入55~75℃的水浸泡20~50min;
(3)打浆:将上述浸泡后的大枣连同纯水一起进行打浆;
(4)添加酶制剂:所述酶制剂包括果胶酯酶和纤维素酶进行酶解;
所述的果胶酯酶添加量按浆料每100克加入1000~10000单位,纤维素酶添加量为浆料质量0.03%~0.06%,调节pH值为4.5~5.5,在45~55℃下酶解1~5h;
(5)气升联合机械式搅拌蒸煮:将上述酶解后的浆料进行机械搅拌,转速50~150rmp/min,同时每分钟用0.2~0.3MPa高压空气瞬间吹冲;10分钟后加热蒸煮,蒸煮温度为80~100℃蒸煮时间为10分钟;
(6)离心分离:将步骤(5)得到的浆料在3500~4000rmp/min条件下离心15~20min,离心后分离上清;
(7)调整:用白糖和柠檬酸调整上清液,使可溶性固形物为10%~20%,pH为5.5~6.5;
(8)杀菌:在100℃下处理20~30min,再添加90~120mg/L的SO2,以防发酵中染菌;
(9)接种发酵:采用密闭式发酵方式,接种活化的葡萄酒活性干酵母和果酒酵母,通气量4~6L/h,170~200rmp/min,发酵温度为20℃~26℃,发酵7~9天;
(10)澄清、过滤:添加0.04%~0.06%的壳聚糖作为澄清剂,澄清后进行过滤;
(11)陈酿:使用橡木桶进行陈酿。
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