CN106281870A - A kind of gingko wine production process - Google Patents

Abstract

The present invention relates to the preparation field of alcoholic beverage, particularly relate to discarded gingko episperm as raw material, utilize the materials such as bio-enzyme degradation pectic substance, cellulose, starch, enzyme denaturing, by wine yeast, the natural technique such as grape fermentation or deodorizing alcohol leaching after clarification, produce the YINGXINGJIU that health-care components content is the highest；The problem simultaneously solving abnormal flavour and toxic component.The YINGXINGJIU health care that the present invention produces is more powerful than wine, and wine body is unique, and the smell of fruits is very sweet, golden yellow color, nutritious, pure taste；This wine has coronary artery dilator, strengthen blood flow, anticoagulant, activation plasmin system, improve myocardial nutrition, promote that cholesterol converts, safeguard the effects such as blood vessel elasticity, preventing and treating thrombosis, coronary heart diseases and angina pectoris, cerebral vasospasm and anti-cancer and cancer-preventing, great obvious economic benefit and social benefit.

Description

A kind of gingko wine production process

Technical field

The present invention relates to the preparation field of alcoholic beverage.Particularly relate to utilize gingko episperm to produce alcoholic beverage and profit Brewage YINGXINGJIU with bio-enzyme degradation pectic substance, cellulose, starch, protein, polysaccharide etc., and go to eliminate the unusual smell simultaneously with poisonous become The method divided.

Background technology

Retrieve through kinds of words, current world market has a lot of YINGXINGJIU, but all YINGXINGJIU are all to use in vain Wine is blent Folium Ginkgo extract and is formed (YINGXINGJIU including WuLiangye Group), does not has a real use gingko episperm processing Or brewage.The present invention is the first process directly using gingko episperm to produce YINGXINGJIU in the whole world.

China's Ministry of Public Health in 1992 determines that Semen Ginkgo is integration of edible and medicinal herbs material.Semen Ginkgo (ginkgobiloba) is that China is distinctive Rare tree, occupies more than the 90% of world resource.China Semen Ginkgo carries and is implanted with five big producing regions: the safe area of the three of Jiangsu, Yihe is flowed Territory, area, Guilin, Hubei Xiaogan Prefecture, the Tian Mu Shan Mountain in Zhejiang and the Xinanjiang River.Gingko episperm yield annual 100000 tons with On.Gingko episperm is one layer of thicker meat, accounts for about the 70% of whole kind of true weight amount, is orange-yellow time ripe, after rotting Foul smelling, due to zest, corrosivity by force, discards as refuse always, has both polluted environment, cause again great resource wave Take.But, gingko episperm contains the great Development volue of multiple special composition.Semen Ginkgo meat episperm contains sugar, polysaccharide, tan Outside matter, trace element, glycoside, possibly together with materials such as aminoacid, protein, tannin, saccharide, flavone compounds, additionally contain There are ginkgol, bilobol, ginkgolic acid and hydroginkgoic acid, hydroginkgolinic acid, Ginnol etc..And general flavone content is higher than silver Folium Pruni.

Flavone, lactone, tannin etc. contained by gingko episperm soften cardiovascular and cerebrovascular vessel and nerve, and the material also having has preferably Relieving cough and expelling phlegm, antagonism Anaphylactic mediator and the relieving convulsion of antigen, beneficially airway smooth muscle, blood pressure lowering, increase coronary flow, reduce the heart defeated Output, reduction myocardial oxygen consumption, raising hypoxia-bearing capability.Polysaccharide in gingko episperm has enhancing cellular immune function, body The generation of bone-marrow-derived lymphocyte and antibody formation effect in liquid immunologic process.Gingko episperm alcohols intermediate is common to 22 kinds of clinics The suppression effective percentage of pathogenic fungus is up to 81%.The hydroginkgoic acid of 0.1% can suppress 25 kinds of common clinical pathogenic funguses, Its effective percentage is up to 92%.Research proves: the hydroginkgoic acid of gingko episperm has similar to dexamethasone with ginkgetin Antagonism Acute and chronic inflammation and immune inflammation effect.

Additionally, Semen Ginkgo seed coat easily causes poisoning and skin containing cyanogenetic glycosides compound and ginkgotoxin (Ginkgtoxin) Scorching, touch a tender spot, the adverse effect such as decortication, so adding man-hour, we use most suitable production technology to remove it.

Many compositions of YINGXINGJIU and wine are close, and it is containing more special composition, has body-care more Good effect.Along with the change of dietary structure, the raising of health care desire, YINGXINGJIU as health promoting wine and functional drinks, Surely can progressively be accepted by people, domestic and international market demand will be unable to estimate.

Summary of the invention

It is an object of the invention to utilize modern biotechnology zymotechnic to process with discarded gingko episperm for raw material, obtained non- Often preferably, the pulp of stability, then carry out fermenting or the technique such as ethanol leaching system, esterification, freezing, filtration to brew quality steady Fixed, the method for colory YINGXINGJIU.

Biological enzyme brewages the technique of YINGXINGJIU, comprises the following steps:

1. choose golden yellow color, pollution-free, nothing is gone rotten, the Semen Ginkgo of after-ripening degree 60-90%, after Selected Inspection, cleaning, sterilizing Carrying out peel separation, leaving and taking episperm is raw material, pulls an oar standby；

2. utilize combination enzyme gingko episperm serosity is decomposed, combination enzyme be by protease, pectase, Pectinesterase, a-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase composition, consumption is 10-500 milliliter/1000 kilogram pulp, enzymolysis time is 100-200 minute, and hydrolysis temperature is 40-65 DEG C；

3., after combination enzyme decomposes, pulp temperature is brought up to 70-80 DEG C of enzyme denaturing and processes, 30-60 minute time, then It is cooled to 20-30 DEG C；

4. ferment, inoculation 0.5kg/ ton wine yeast or 10% natural grape fermentation liquid, temperature controls at 30 ± 3 DEG C, Ferment 7-10 days；

5. through 80 DEG C of enzyme denaturing, filtration, freezing processing, filter, be esterified, clarify, YINGXINGJIU that technology of the package is made；The coldest Freeze treatment temperature for higher than wine base freezing point 1-5 DEG C, 10-15 days time；The temperature of esterification treatment is 40-70 DEG C, time 10-45 My god；

6., when fermentation and allotment, add Chinese herbal medicine, make the health gingko wine of characteristic, for reaching health-care effect, Semen Ginkgo Wine can add 0.5-50g/kg Folium Ginkgo extract.

Technique of the present invention, with gingko episperm for raw material production YINGXINGJIU.

Technique of the present invention, combination enzyme is to be the protease of 3:2:2:1:2:1:1:1, pectin by solids ratios Enzyme, pectinesterase, a-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase composition, use Amount is 10-500 milliliter/1000 kilogram pulp, and enzymolysis time is 100-200 minute, and hydrolysis temperature is 55 DEG C.

Technique of the present invention, during fermentation, uses wine yeast and natural grape fermentation liquid, and natural fermentation broth is by pending 20% addition of ferment liquid.

Technique of the present invention, freezing processing temperature is higher than wine base freezing point 1-5 DEG C, then filters.

Technique of the present invention, the temperature of esterification is 60 DEG C, 10-45 days time.

Technique of the present invention, during allotment, makes YINGXINGJIU wine degree reach 12%, and leaching alcoholic can be adjusted to 55%.

Technique of the present invention, when allotment, for reaching health-care effect, YINGXINGJIU can add 0.5-50g/kg Folium Ginkgo Extract

Present invention have the advantage that one, due to effective brewer's yeast less in natural Semen Ginkgo, himself carries yeast Cacodorous esters and aldehyde material can be produced with other microorganisms when fermentation, obtain after making fermentation by artificial intervention means To fine YINGXINGJIU.Two, with short production cycle, only with five or six months.Three, pollution-free, whole production process is all close The container of envelope is carried out.Four, due to the effect of enzyme, the effective ingredient in seed coat is highly extracted.Five, seed coat is effectively removed In abnormal flavour and toxic component.Six, owing to the Multiple components such as the flavone in episperm, lactone are water insoluble, it is molten to be dissolved in drinks Liquid, can more fully extract these compositions, makes the health care of wine more ensure.Seven, pigment extracts fully, the wine made Liquid golden yellow color, the smell of fruits is very sweet, pure taste.

The method of the present invention can be reached by following measures: obtains after entirely really Semen Ginkgo is put into stripping machine separation of hull and kernel The serosity of episperm, pumps into immediately in Cooling or heating jar and makes pulp be brought rapidly up to 55 65 DEG C, with malic acid (or citric acid and other Organic acid etc.) regulation pH value, it is proportionally added into protease, pectase, pectinesterase, alpha amylase, glucoamylase, gathers Galacturonic acid enzyme, cellulase and hemicellulase, keep a period of time.Make Semen Ginkgo slurry in pectic substance, cellulosic, starch, High molecular weight protein, pigment etc. effectively dissolve.Cooling, squeezing, in the fruit juice squeezed out supplement sugar part after add wine yeast or Natural fermentation broth, ferments, and makes Semen Ginkgo fermented juice.Can also make by deodorizing alcohol leaching system in the fruit juice squeezed out Soak juice.The fermented juice for preparing and soak juice again through esterification, freezing, allocate, filter, sterilize, the operation such as packaging, can make and contain The YINGXINGJIU of multiple kinds that sugar amount is different.

Accompanying drawing explanation

By detailed description below in conjunction with the accompanying drawings, purpose of the present invention, scheme will become clear from.

Fig. 1 is gingko wine production process flow chart of the present invention.

Detailed description of the invention:

Below in conjunction with example and accompanying drawing, the present invention is described in detail:

1, harvesting and after-ripening

Semen Ginkgo is a most special fruit variety, has the process of an after-ripening after fruit harvesting, it is generally required to 12 Month fruit just can full maturity and soften (ripening time is different along with the height of temperature).Somewhat increasing measure can be Fruit effectively preserves the March to Second Year, utilizes this characteristic can be greatly prolonged factory process pretreatment time.

2, the sorting of Semen Ginkgo

Brewage the Semen Ginkgo of YINGXINGJIU, it is desirable to orchard worker sorts when after-ripening, mainly the mould grain that degenerates is divided during sorting Elect, otherwise be easy for expanding through decortication and making beating and infect, unfavorable to wine brewing.

3, flushing and destemming

Owing to Semen Ginkgo trees are the tallest and the biggest, the method for multiplex stock vibration is gathered.Fruit falls to the ground and becomes easily infected by Many sand and dust and miscellaneous bacteria, can remove overwhelming majority pollution with water under high pressure.Remove carpopodium simultaneously, adjust in order to the making beating of lower step and composition Whole.

4, kernel separates and making beating

After flushing, fruit is put into Semen Ginkgo stripping machine, the episperm after being separated.Add beater making beating, the most broken Be conducive to the precipitation of various compositions.

5, biological enzymolysis

Will broken after Semen Ginkgo stock pump enter in Cooling or heating jar, make pulp be brought rapidly up to 55 70 DEG C, with malic acid (or Fructus Citri Limoniae Acid etc.) regulation PH4.0 7.3, add protease, pectase, pectinesterase, ∝ amylase, glucoamylase, poly-gala Alduronic acid enzyme, cellulase and hemicellulase, keep 0.1-24 hour.Pectic substance, cellulosic, pigment etc. in Semen Ginkgo slurry are made to have Effect is dissolved.While heating pulp, answer turn on agitator to be stirred, be subsequently adding combination biological enzyme formulation, in enzymolysis mistake Cheng Zhong, airtight, constant temperature, stirring at low speed container in carry out.

Can all remove the toxic component in Semen Ginkgo and not lose polysaccharide in this process, so to control well The kind of time, temperature, pH value and enzyme, ratio and concentration.

5, enzyme denaturing and cooling

Pulp after enzymolysis should be heated rapidly to 70-90 DEG C, is incubated 20-90 minute, and enzyme is passivated, and makes pulp have one relatively Preferably viscosity, improves juice quality.After enzyme denaturing, cool down, pulp temperature is down to about 25 DEG C, then proceed to leaching system or send out Ferment operation.

6, ethanol soaks wine base processed

Edible ethanol activated carbon or additive method etc. are carried out deodorize process, and the ethanol after process is micro-sweet, pure, without pungent Pungent and abnormal flavour.Biological enzymolysis juice after cooling is added deodorizing alcohol makes the alcohol content in its fruit juice be 5 60%, makes Alcohol-pickled wine base.If requiring that wine degree is higher, the ratio of gingko juice is less, can blend a certain proportion of Folium Ginkgo and extract Thing, in order to the health-care effect ensureing wine liquid.

7, enzymolysis juice fermentation

Enzymolysis juice after enzyme denaturing cools down adds sulfur dioxide or potassium permanganate, is subsequently adding wine yeast or 5 About 30% vigorous natural fermentation broth ferments, and calculates benefit sugar by ultimately generating 15% oenometer, controls fermentation temperature 25 About DEG C, during fermentation, every day stirs or makes rake twice, each 30 minutes, stops fermentation, mistake when residual sugar is down to below 0.5% Filter, for fermented wine.Use wine yeast or vinous fermentation liquid can increase the Fructus Vitis viniferae fragrance of YINGXINGJIU, advantageously in The popularization of wine and sale.

8, esterification

In order to make wine base the most ripe, aging, produce preferable aroma, can be by alcohol-pickled wine base or fermented wine pump Enter in Cooling or heating jar and be esterified, wine base is pumped into after in Cooling or heating jar airtight, temperature in tank is risen to 40 70 DEG C, be incubated 30 50 My god.After being esterified, wine base temperature is down to about 20 DEG C.

9, clarification

After the esterification cooling of Semen Ginkgo wine base, it is proportionally added into clarifier.The clarifier that can use has: gelatin, silica gel, list Rather, bentonite, Mel and Ovum Gallus domesticus album etc..

10, cold treatment

Extract supernatant after clarification to be pumped in cold treatment tank, cool the temperature to 1-3 DEG C above freezing of wine base, insulation About 30 days, use diatomite filter filter at low temperature at once, stand-by.

11, finished wine allotment

According to producing the recipe requirements of different cultivars Semen Ginkgo, above-mentioned wine base can be deployed into dry, half-dried, sweet, half sweet, low Wine degree and the various YINGXINGJIU of high wine degree, it is also possible to make the sweet YINGXINGJIU of gassiness.

12, filter, sterilize and pack

By recipe requirements by after deployed for wine base, the YINGXINGJIU half qualified with sanitary index inspection through physics and chemistry index test becomes Product are packed by packaging facilities such as filter, sterilization machine, filling machines, and the sterilization temperature of YINGXINGJIU is 70-90 DEG C, fill temperature Degree is for 60-75 DEG C, labelled by food or the health product label universal standard and spray the date of manufacture, is YINGXINGJIU finished product.

Embodiment 1

Take 1000 kilograms of full fruits of Semen Ginkgo, sorted, flushing, destemming, broken after enter in Cooling or heating jar to be heated to by Semen Ginkgo stock pump 55 DEG C, add combination biological enzyme formulation 100 milliliters, be incubated 30 minutes, then temperature is risen to 75 DEG C, be incubated 30 minutes, with cooling Fructus Vitis viniferae is starched temperature and is down to 25 DEG C by water circulation, pumps into squeezer squeezing, prepares gingko juice 800 kilograms.The wine that will prepare Yeast mixture 100 milliliters pumps in the slurry of the Semen Ginkgo after enzymolysis, adds 70% deodorizing alcohol 40 kilograms, mends sugar 80 kilograms, lays particular stress on sulfurous 80 grams of sodium of acid, fermentation temperature is 20 25 DEG C and ferments, and when pol is down to 0.5 gram/less than 100 milliliters, uses kieselguhr mistake Filter filter, prepare fermented wine 920 kilograms, wine base is pumped in Cooling or heating jar, wine base is warming up to 50 DEG C, add 3 kilograms bright Religion, be incubated 35 days, is then pumped into by wine base in cold treatment tank ,-6 DEG C of insulations 30 days, filters, allocates, fill i.e. obtains dry YINGXINGJIU.

Embodiment 2

Take 1000 kilograms of full fruits of Semen Ginkgo, sorted, flushing, destemming, broken after enter in Cooling or heating jar to be heated to by Semen Ginkgo stock pump 55 DEG C, add combination biological enzyme formulation 100 milliliters, be incubated 40 minutes, then be warming up to 70 DEG C, be incubated 40 minutes, will with cooling water Semen Ginkgo slurry temperature is down to 25 DEG C, pumps in squeezer and squeezes, and prepares gingko juice 850 kilograms, then it is public to pump into 70% deodorizing alcohol 250 Jin, makes immersion wine base, this immersion wine base 1 ton is warming up in Cooling or heating jar 50 DEG C, is incubated 40 days, after cooling, then pumps into cold In process tank, 7 DEG C are incubated 35 days, and through filtering, allocating, fill i.e. obtains half-dried YINGXINGJIU.

Embodiment 3

Take 1000 kilograms of full fruits of Semen Ginkgo, sorted, flushing, destemming, broken after Semen Ginkgo stock pump entered in Cooling or heating jar homoiothermic extremely About 25 DEG C, fermentation liquid vigorous for Fructus Vins (or peeling Radix seu Herba Tetrastigmatis Hypoglauci) natural fermentation is pumped into 200 kilograms, adds 65% deodorize wine Essence 40 kilograms, benefit sugar 80 kilograms, sodium metabisulfite 60 grams, when fermentation liquid residual sugar is down to below 0.5%, stop fermentation, use Diatomite filter filters, then pumps in Cooling or heating jar 75 DEG C and be incubated 30 days, is pumped into one 7 DEG C of insulations in cold treatment tank after cooling 35 days, filter, allocate, fill i.e. obtains dry YINGXINGJIU.Control pol and can obtain sweet and half sweet YINGXINGJIU.

Embodiment 4

Take 1000 kilograms of full fruits of Semen Ginkgo, sorted, flushing, destemming, broken after enter in Cooling or heating jar to be heated to by Semen Ginkgo stock pump 55 DEG C, add combination biological enzyme formulation 100 milliliters, be incubated 40 minutes, then be warming up to 70 DEG C, be incubated 40 minutes, will with cooling water Semen Ginkgo slurry temperature is down to 25 DEG C, pumps in squeezer and squeezes, prepares gingko juice 850 kilograms.Allotment citric acid, sucrose, spice etc. Dispensing, filters, and adds clarifier, stirring, stands 2 36 hours, filtration, canned is i.e. clarified, transparent, stable, golden Ginkgo seed juice.

Above the preferred embodiments of the disclosure and embodiment are explained in detail, but the present invention is not limited to The above-described embodiment and examples, in the ken that those skilled in the art are possessed, it is also possible to without departing from the present invention On the premise of design, various changes can be made.

Claims (8)

1. the technique that biological enzyme brewages YINGXINGJIU, it is characterised in that:

1. choose golden yellow color, pollution-free, nothing is gone rotten, the Semen Ginkgo of after-ripening degree 60-90%, carries out after Selected Inspection, cleaning, sterilizing Peel separates, and leaving and taking episperm is raw material, pulls an oar standby；

2. utilizing combination enzyme to decompose gingko episperm serosity, combination enzyme is by protease, pectase, pectin Esterase, a-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase composition, consumption is 10- 500 milliliters/1000 kilograms pulps, enzymolysis time is 100-200 minute, and hydrolysis temperature is 40-65 DEG C；

3., after combination enzyme decomposes, pulp temperature is brought up to 70-80 DEG C of enzyme denaturing and processes, 30-60 minute time, then cool down To 20-30 DEG C；

4. fermenting, inoculation 0.5kg/ ton wine yeast or 10% natural grape fermentation liquid, temperature controls at 30 ± 3 DEG C, fermentation 7-10 days；

5. through 80 DEG C of enzyme denaturing, filtration, freezing processing, filter, be esterified, clarify, YINGXINGJIU that technology of the package is made；Wherein at freezing Reason temperature is higher than wine base freezing point 1-5 DEG C, 10-15 days time；The temperature of esterification treatment is 40-70 DEG C, 10-45 days time；

6. when fermentation and allotment, adding Chinese herbal medicine, make the health gingko wine of characteristic, for reaching health-care effect, YINGXINGJIU can To add 0.5-50g/kg Folium Ginkgo extract.

2. according to technique described in claim l, it is characterised in that: with gingko episperm for raw material production YINGXINGJIU.

3. according to technique described in claim l, it is characterised in that: combination enzyme is to be 3:2:2:1:2:1:1 by solids ratios: Protease, pectase, pectinesterase, a-amylase, glucoamylase, polygalacturonase, cellulase and half of 1 are fine Dimension element enzyme composition, consumption is 10-500 milliliter/1000 kilogram pulps, and enzymolysis time is 100-200 minute, and hydrolysis temperature is 55 ℃。

4. according to technique described in claim l, it is characterised in that: during fermentation, use wine yeast and natural grape fermentation liquid, Natural fermentation broth is by 20% addition treating fermentation liquid.

Technique the most according to claim 1, it is characterised in that: freezing processing temperature is higher than wine base freezing point 1-5 DEG C, then mistake Filter.

Technique the most according to claim 1, it is characterised in that: the temperature of esterification is 60 DEG C, 10-45 days time.

Side's technique the most according to claim 1, it is characterised in that: when allotment, make YINGXINGJIU wine degree reach 12%, soak alcoholic 55% can be adjusted to.

Side's technique the most according to claim 1, it is characterised in that: when allotment, for reaching health-care effect, YINGXINGJIU can add Add 0.5-50g/kg Folium Ginkgo extract.