CN106520451A - Monascus fruit wine and preparation method thereof - Google Patents
Monascus fruit wine and preparation method thereof Download PDFInfo
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- CN106520451A CN106520451A CN201611217778.3A CN201611217778A CN106520451A CN 106520451 A CN106520451 A CN 106520451A CN 201611217778 A CN201611217778 A CN 201611217778A CN 106520451 A CN106520451 A CN 106520451A
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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 monascus fruit wine and preparation method thereof. According to the monascus fruit wine, monascus is used as a leavening agent, fresh fruits are used as main raw materials, the fresh fruits are treated by a conventional method to obtain juice or pulp, the juice or pulp is inoculated with the monascus to be fermented, precipitate is separated, and the juice or pulp is subjected to ageing to obtain the monascus fermented fruit wine. The fruit wine is fermented by the monascus, most of reducing sugar in the juice can be converted into ethanol, and the alcohol fermenting ability is high. In a monascus alcohol fermenting process, metabolic by-products such as higher alcohols and esters are generated. Compared with brewer's yeast, the monascus has the characteristics that the content of the produced higher alcohols is low, but the ester production ability is not weak. In the brewing method, the monascus is used as the leavening agent, the ester content of the brewed fruit wine is high, and types of flavor substances are abundant. The monascus fruit wine has aroma, particular ester flavor of the monascus and full-bodied fruity flavor, tastes fresh, is clear in color and is full-bodied.
Description
Technical field
The present invention relates to a kind of Monas cuspurpureus Went fruit wine and preparation method thereof, belongs to brewing fruit wine technical field.
Background technology
Fruit wine occupies the ratio of 15-20% in the world drinks, wherein account for fruit wine ratio maximum is wine, next to that
Applejack.Fruit wine is typically with fresh fruit juice, fruit or concentrated fruit juice as raw material, made by by yeast fermentation, is contained
A certain amount of ethanol.Saccharomyces cerevisiae is the commonly used leaven of fruit wine at present, can convert the sugars into ethanol.
Monascus anka Nakazawa et sato is attributed to funguses, belongs to Ascomycetes, Aspergillaceae, monascus van tieghem.Monascus anka Nakazawa et sato can produce a large amount of neutral reds with which
Bent pigment and it is famous.Metabolites ofMonascus pigment, citrinin, GABA, with antibacterial, blood fat reducing, cholesterol reducing effect.It is red
Aspergillosiss energy metabolism produces various enzymes (amylase, glucoamylase, saccharifying enzyme, Esterified Enzyme, protease, pectase).We
It was found that Monascus anka Nakazawa et sato also has the ability that fermenting carbohydrate produces ethanol, therefore develop Monascus anka Nakazawa et sato fermenting and producing fruit wine technology.
It is in the sorting technique of fruit, now more general to be according to fruit morphology structure and utilize feature, it is divided into six classes：
Kernel approaches (such as Fructus Persicae), pomaceous fruit (such as pears, Fructus Mali pumilae), berries (such as Fructus Vitis viniferae), nutses (such as Semen Juglandiss), Citrus chachiensis Hort. fruit
(such as Citrus chachiensis Hort., Fructus Citri tangerinae), subtropical zones and tropical fruit (tree), (such as Fructus Musae, Hylocereus undatuss).We select representational fruit, make red
Bent fruit wine.
The alcohol fermentation ability of exploitation Monascus anka Nakazawa et sato, is applied to fruit wine field, can enrich the type of wine fermentation.
Patent application CN103666925A discloses a kind of preparation method of monascus American ginseng fruit wine, selects ripe without mildew and rot
Fructus Panacis Quinquefolii, use Ozone Water cleaning and sterilizing, separate seed and pulp；At 45 DEG C, 1% complex enzyme zymohydrolysis Radix Panacis Quinquefolii pulp 4h,
85 DEG C of enzyme denaturing 30min, add in jar fermenter by 10% after filtration, add the rice that 10% Oryza glutinosa and 3% fructus zizaniae caduciflorae are cooked, and 10%
Brown sugar and 50-55% pure water, at 28 ± 2 DEG C, add 0.5% activated yeast and 3% Monas cuspurpureus Went synchronization aerobic fermentation 1d and nothing
Aerobe fermentation 7d, then aging 3 months, filter fermented wine, 63 degree of 5 times of jowar wine schlempe mordanting wine 1 month, centrifugation mordanting wine；
20% fermented wine, 15-20% mordanting wine, 3% crystal sugar, jowar wine is used to allocate 38 degree of Radix Panacis Quinquefolii fruit wine, low temperature maturation 3 months takes
Clarification wine membrane filtration, fill is in light tight bottle.
Patent application CN101475891A discloses a kind of fruit wine with various fruits, it is characterised in that：The primary raw material of the fruit wine with various fruits
Fruit at least includes：Fructus Fortunellae Margaritae, Fructus actinidiae chinensiss, Fructus Citri junoriss, little Fructus Citri tangerinae；Will primary raw material fruit be beaten after add Chinese liquor, Monas cuspurpureus Went, fermentation one section when
Between after filter, be brewed into fruit wine with various fruits.
Patent application CN104017689A discloses a kind of purple sweet potato liquor and preparation method thereof, and prepared by Rhizoma Steudnerae Henryanae ripe powder and sesame
Fresh juices are added after enzyme enzymolysis, liquefaction, saccharifying after numb powder or nut powder mixing, then with monascuses and screens tool
The yeast for having various tolerations carries out fermenting and obtains the high purple sweet potato liquor of anthocyanidin content.
Above-mentioned to use Monas cuspurpureus Went or Monas cuspurpureus Went to prepare corresponding fruit wine to yeast co-fermentation, traditional Monas cuspurpureus Went production method is thick more
Put, exist including multiple-microorganisms such as monascuses, aspergillus niger, yeast, lactic acid bacterias.There is not yet adopting Monas cuspurpureus Went in prior art
Bacterium is applied to the technology of wine fermentation as single fermentation strain.
The content of the invention
Have problems for prior art, the present invention with Monascus anka Nakazawa et sato (Monascus, also referred to as monascuses or monascus ruber) is
Single fermentation strain, is inoculated with using pure culture, is applied in wine fermentation, more preferably controls than traditional Monas cuspurpureus Went.With saccharomyces cerevisiae phase
It is more more particularly suitable than, Monas cuspurpureus Went fruit wine Higher Alcohols and ester content, more flavor substance is produced, the new kind of drinks is increased, is had
Beneficial to consumption upgrading.
To achieve these goals, the present invention is as follows using technical scheme：
The present invention provides a kind of Monas cuspurpureus Went fruit wine, and the Monas cuspurpureus Went fruit wine is, with Monascus anka Nakazawa et sato as leaven, to be with fresh fruit
Primary raw material, obtains fruit juice or pulp by conventional treatment method, and inoculation Monascus anka Nakazawa et sato is fermented, and sediment separate out, aging are obtained
Obtain Monascus anka Nakazawa et sato fermentation fruit wine.
Further, the Monascus anka Nakazawa et sato is Monasucs ruber (M.ruber) or Monascus purpureus (M.purpureus).
Further, the alcoholic strength of the Monas cuspurpureus Went fruit wine is 7-10% (V/V), and senior alcohol content is 200-400mg/L.
Further, the fruit is including but not limited to Fructus Vitis viniferae, Fructus Mali pumilae, Hylocereus undatuss, Fructus Musae, orange, Fructus Litchi, Fructus Pruni pseudocerasi, west
At least one in the Common Fruits such as melon, pears, Fructus Persicae.
The present invention also provides the preparation method of above-mentioned Monas cuspurpureus Went fruit wine, comprises the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is 5% (m/V) rice meal and surplus
Water, shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) select without rotten, fresh, ripened fruit, cleaning is drained, obtained by conventional treatment method after peeling, enucleation
Fruit juice or pulp (the specific processing method of different fruit difference, such as stripping and slicing, squeezing, beating, filtration etc. or its combination shape
Formula)；
3) add white sugar, the pol for adjusting fruit juice or pulp is 15-25 ° of Bx；Addition citric acid, adjustment fruit juice or pulp
PH be 3.5-4.0；
4) in the fruit juice or pulp after process access Monascus anka Nakazawa et sato seed liquor, inoculum concentration be 12% (V/V), fermentation temperature 30
DEG C, fermentation time 7-10 days or so；
5) after fermentation ends, sediment separate out, then by wine liquid aging 3-6 month under low temperature.
Agents useful for same of the present invention and raw material are commercially available.
The beneficial effects of the present invention is：Monascus anka Nakazawa et sato has alcohol fermentation ability, reducing sugar can be converted into ethanol, and
Produce appropriate ester and higher alcohol.Compared with saccharomyces cerevisiae, the fruit wine of Monascus anka Nakazawa et sato fermentation, senior alcohol content is relatively low, ester content compared with
It is high.Jing gas chromatography-mass spectrums detect that, in the wine of Monascus anka Nakazawa et sato fermentation, flavor substance has 75 kinds, has more 17 kinds than yeast.Its
32 kinds of middle alcohols, 23 kinds of esters, 4 kinds of aldehydes, 4 kinds of ketone, a kind of phenols, other 11 kinds.Terpene substances large percentage, wherein terpene
Alcohols is up to 20.36%, and its ratio is 1.76 times of yeast.In the wine of Monascus anka Nakazawa et sato fermentation, letones are higher than saccharomyces cerevisiae
2.09%.The fruit wine mouthfeel that Jing the method is brewed is felt well, and suitable, the smell of fruits is very sweet, color and luster is limpid, wine body is full.
Specific embodiment
Below by the specific embodiment narration present invention.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment be interpreted as it is illustrative, and it is unrestricted the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
On the premise of invention spirit and scope, various changes that the material component and consumption in these embodiments is carried out or change
Belong to protection scope of the present invention.
The percentage sign " % " being related in embodiment, if not specified, refers to mass percent, and the percentage ratio of solution refers to
Grams containing solute in 100mL, the percentage ratio between liquid refer to the volume ratio of the solution at 25 DEG C.
Embodiment 1
A kind of preparation method of monascus grape wine, comprises the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is 5% (m/V) rice meal and surplus
Water, shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) select without rotten, fresh, ripe Fructus Vitis viniferae, broken skin, obtain skin juice mixed liquor, alternative addition sulfur dioxide
60mg/L；
3) take step 2) in Sucus Vitis viniferae, add white sugar, adjust Sucus Vitis viniferae pol to 21 ° of Bx, then add citric acid, adjust
Section Sucus Vitis viniferae pH to 3.5；
4) to step 3) Monascus anka Nakazawa et sato seed liquor is accessed in Sucus Vitis viniferae, inoculum concentration is 12% (V/V), and fermentation temperature is 30 DEG C,
Fermentation time is 7 days；
5) take step 4) in fermentation liquid, separate skin slag, wine liquid Jing low temperature (preferably 4 DEG C) aging obtains monascus grape wine.
The Monascus anka Nakazawa et sato is Monasucs ruber or Monascus purpureus.
Table 1 is the physical and chemical index and alcohol ester analysis of saccharomyces cerevisiae and Monasucs ruber fermentating wine.
Table 1
| Bacterial strain | Saccharomyces cerevisiae | Monasucs ruber |
| Alcoholic strength (v/v) | 9.5 | 7.45 |
| Total acid (g/L) | 10.00 | 12.00 |
| Residual sugar (g/L) | 1.60 | 4.98 |
| Ester (mg/L) | 79.33 | 271.00 |
| Higher alcohol total amount (mg/L) | 620.21 | 279.88 |
The result explanation of table 1, compared with saccharomyces cerevisiae, in the wine of Monasucs ruber fermentation of the present invention, ester content is improved
2.4 times, senior alcohol content reduces by 55%.
Table 2 is the physical and chemical index and alcohol ester analysis of saccharomyces cerevisiae and Monascus purpureus fermentating wine.
Table 2
| Bacterial strain | Saccharomyces cerevisiae | Monascus purpureus |
| Alcoholic strength (v/v) | 9.52 | 8.15 |
| Total acid (g/L) | 10.00 | 12.32 |
| Residual sugar (g/L) | 1.60 | 1.38 |
| Ester (mg/L) | 79.33 | 227.18 |
| Higher alcohol total amount (mg/L) | 620.21 | 347.37 |
The result explanation of table 2, compared with saccharomyces cerevisiae, in Monascus purpureus fermentating wine, ester content improves 1.9 times, high
Level alcohol content reduces by 44%.
Embodiment 2
A kind of preparation method of Monas cuspurpureus Went applejack, comprises the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is 5% (m/v) rice meal and surplus
Water, shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) select without insect pest, the Fructus Mali pumilae without rotten, fruit maturation, fruit surface is cleaned out, is squeezed, obtain Fructus Mali pumilae
Juice, the sulfur dioxide of alternative addition 60mg/L；
3) take step 2) in Sucus Mali pumilae, add white sugar, adjust Sucus Mali pumilae pol to 21 ° of Bx, then add citric acid, adjust
Section Sucus Mali pumilae pH to 4.0；
4) to step 3) Sucus Mali pumilae access Monascus anka Nakazawa et sato seed liquor, inoculum concentration is 12% (V/V), and fermentation temperature is 30 DEG C, is sent out
The ferment time is 7 days；
5) take step 4) in fermentation liquid, remove precipitation, wine liquid Jing low temperature (preferably 4 DEG C) aging obtains Monas cuspurpureus Went applejack.
The Monascus anka Nakazawa et sato is Monasucs ruber or Monascus purpureus.
Table 3 is physical and chemical index and the alcohol ester analysis of saccharomyces cerevisiae and Monasucs ruber fermentation applejack.
Table 3
The result explanation of table 3, compared with saccharomyces cerevisiae, Monascus anka Nakazawa et sato fermentation applejack, product ester amount are suitable with saccharomyces cerevisiae, red
Bent applejack Higher Alcohols total amount reduces by 17%.
Embodiment 3
A kind of preparation method of Monas cuspurpureus Went Banana Wine, comprises the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is 5% (m/v) rice meal and surplus
Water, shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) peeling of new fresh bananas is smashed to pieces, by banana meat：Water=1:1 (m/V) ratio adds water, is uniformly mixing to obtain Fructus Musae
Juice, the sulfur dioxide of alternative addition 60mg/L；
3) take step 2) in bananas juice, add white sugar, adjust bananas juice pol to 21 ° of Bx, then add citric acid, adjust
Section bananas juice pH to 4.0；
4) to step 3) Monascus anka Nakazawa et sato seed liquor is accessed in bananas juice, inoculum concentration is 12% (V/V), and fermentation temperature is 30 DEG C,
Fermentation time is 7 days；
5) take step 4) in fermentation liquid, remove precipitation, wine liquid Jing low temperature aging obtains Monas cuspurpureus Went Banana Wine.
The Monascus anka Nakazawa et sato is Monasucs ruber or Monascus purpureus.
Table 4 is physical and chemical index and the alcohol ester analysis of saccharomyces cerevisiae and Monascus anka Nakazawa et sato fermentation Banana Wine.
Table 4
| Bacterial strain | Saccharomyces cerevisiae | Monascus anka Nakazawa et sato |
| Alcoholic strength (v/v) | 8.70 | 7.45 |
| Total acid (g/L) | 6.28 | 10.96 |
| Residual sugar (g/L) | 20.06 | 10.69 |
| Ester (mg/l) | 15.21 | 327.40 |
| Higher alcohol total amount (mg/l) | 599.85 | 348.71 |
The result explanation of table 4, compared with saccharomyces cerevisiae, Monascus anka Nakazawa et sato fermentation Banana Wine, ester content improves 20.5 times, senior
Alcohol content reduces by 42%.
Embodiment 4
A kind of preparation method of Monas cuspurpureus Went red pitaya wine, comprises the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is 5% (m/v) rice meal and surplus
Water, shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) select without insect pest, nothing is rotten, fruit colour is bright-coloured, fruit maturation Hylocereus undatuss, fruit surface cleaned out,
Peeling, blend, obtain Hylocereus undatuss pulp, in the pulp of gained, add 0.05% plant hydrolyzed compound enzyme, it is agitated it is uniform after,
3h is stood at 48 DEG C；Then pulp is squeezed, gained fruit juice enzyme denaturing, enzyme-removal temperature is 80 DEG C, enzyme denaturing time 10min, then
Room temperature is cooled to, 60mg/L sulfur dioxide is added, is stirred, stand at low temperature 12 hours is waited to ferment；
3) take step 2) in dragon fruit juice, add white sugar, adjust Dragonfruit Juice pol to 21 ° of Bx, then add lemon
Lemon acid, adjusts fruit juice pH to 4.0；
4) to step 3) Monascus anka Nakazawa et sato seed liquor is accessed in dragon fruit juice, inoculum concentration is 12% (V/V), and fermentation temperature is 30
DEG C, fermentation time is 7 days；
5) take step 4) in fermentation liquid, remove precipitation, wine liquid Jing low temperature aging obtains Monas cuspurpureus Went red pitaya wine.
Table 5 is physical and chemical index and the alcohol ester analysis of saccharomyces cerevisiae and Monascus anka Nakazawa et sato fermentation red pitaya wine.
Table 5
| Bacterial strain | Saccharomyces cerevisiae | Monascus anka Nakazawa et sato |
| Alcoholic strength (v/v) | 7.57 | 7.05 |
| Total acid (g/L) | 8.96 | 7.54 |
| Residual sugar (g/L) | 25.70 | 55.40 |
| Ester (mg/l) | 22.91 | 384.11 |
| Higher alcohol total amount (mg/l) | 319.471 | 252.92 |
The result explanation of table 5, compared with saccharomyces cerevisiae, Monascus anka Nakazawa et sato fermentation red pitaya wine, ester content improves 15.8 times, high
Level alcohol content reduces by 21%.
The above, is only presently preferred embodiments of the present invention, not makees any pro forma restriction to the present invention, any ripe
Professional and technical personnel is known, in the range of without departing from technical solution of the present invention, the technical spirit according to the present invention is real to more than
Any simple modification made by example, equivalent variations and modification are applied, is still fallen within the protection domain of technical solution of the present invention.
Claims (5)
1. a kind of Monas cuspurpureus Went fruit wine, it is characterised in that the Monas cuspurpureus Went fruit wine is with Monascus anka Nakazawa et sato (Monascus) as leaven, with fresh
Fruit be primary raw material, fruit juice or pulp are obtained by conventional treatment method, inoculation Monascus anka Nakazawa et sato is fermented, precipitation separation
Thing, aging obtain Monascus anka Nakazawa et sato fermentation fruit wine.
2. a kind of Monas cuspurpureus Went fruit wine as claimed in claim 1, it is characterised in that the Monascus anka Nakazawa et sato is Monasucs ruber
Or Monascus purpureus (M.purpureus) (M.ruber).
3. a kind of Monas cuspurpureus Went fruit wine as claimed in claim 1, it is characterised in that the alcoholic strength of the Monas cuspurpureus Went fruit wine is 7-10%
(V/V), senior alcohol content is 200-400mg/L.
4. a kind of Monas cuspurpureus Went fruit wine as claimed in claim 1, it is characterised in that the fruit is Fructus Vitis viniferae, Fructus Mali pumilae, Hylocereus undatuss, perfume (or spice)
Any of several broadleaf plants, orange, Fructus Litchi, Fructus Pruni pseudocerasi, Citrullus vulgariss, pears, Fructus Persicae, etc. at least one in Common Fruits.
5. the preparation method of Monas cuspurpureus Went fruit wine described in claim 1-4, it is characterised in that comprise the following steps：
1) Monascus anka Nakazawa et sato is inoculated in liquid seed culture medium, medium component is the water of 5% (m/V) rice meal and surplus, in
Shaking table culture 48 hours at 30 DEG C, rotating speed is 150rpm, and Monascus anka Nakazawa et sato seed liquor is obtained；
2) select without rotten, fresh, ripened fruit, cleaning is drained, fruit juice is obtained by conventional treatment method after peeling, enucleation
Or pulp (the specific processing method of different fruit difference, such as stripping and slicing, squeezing, beating, filtration etc. or its combining form)；
3) add white sugar, the pol for adjusting fruit juice or pulp is 15-25 ° of Bx；Addition citric acid, adjusts the pH of fruit juice or pulp
For 3.5-4.0；
4) in the fruit juice or pulp after process access Monascus anka Nakazawa et sato seed liquor, inoculum concentration be 12% (V/V), 30 DEG C of fermentation temperature,
Fermentation time 7-10 days or so；
5) after fermentation ends, sediment separate out, then by wine liquid aging 3-6 month under low temperature.
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