CN106754048A - A kind of brewing method of Gentiana triflora banana compound fruit wine - Google Patents
A kind of brewing method of Gentiana triflora banana compound fruit wine Download PDFInfo
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- CN106754048A CN106754048A CN201611224725.4A CN201611224725A CN106754048A CN 106754048 A CN106754048 A CN 106754048A CN 201611224725 A CN201611224725 A CN 201611224725A CN 106754048 A CN106754048 A CN 106754048A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of brewing method of Gentiana triflora banana compound fruit wine, it is 8 by Gentiana triflora fruit juice and banana fruit juice that the method is in mass ratio:1.5 2.5 ratio mixing, the sodium sulfite solution for adding 20 g/L makes SO2Concentration reach 50 mg/L, add white granulated sugar sugar addition 21oBx, pH3.70, the addition activated D254 type active dry yeasr liquid of volume fraction 5% are put into 28 DEG C of constant incubators to ferment and obtain final product for 8 days；The Gentiana triflora banana compound fruit wine that the method is obtained has good organoleptic quality, and not only fragrant and sweet with the special delicate fragrance of Gentiana triflora but also with banana, wine body colour pool is orange red, clear.
Description
Technical field
The present invention relates to garden stuff processing and field of storage, specifically a kind of Gentiana triflora-banana compound fruit wine brewages work
Skill, it is to be beaten Gentiana triflora pulp, banana pulp respectively, digest, and is then mixed according to a certain ratio, then by sulphuring treatment and
Composition adjustment, inoculation fermentation, obtain compound fruit wine, and the compound fruit wine as obtained by optimization for fermentation technology condition makes fermentation has most
Good alcoholic strength and local flavor.
Background technology
Gentiana triflora is rose family cherry, is gained the name because being planted in the Hua County of Guangdong Shaoguan Wengyuan County three earliest, is a kind of
Be suitable for the torrid zone cultivation high-quality fruit tree, be Shaoguan Wengyuan County, Guangzhou from Hua Qu, Maoming Xinyi City etc. area main fruit it
One.Correlative study shows, abundant mineral element is contained in Gentiana triflora（Potassium, sodium, phosphorus, magnesium, zinc, copper etc.）And vitamin（VA、
VD, VB1, VB2 etc.）, and the abundant of its organic acid content and species is also that institute is rare in other fruit.
Banana belongs to Musaceae（Musaceae）Musa (Musa), is a kind of torrid zone, subtropical fruit, is also the spy in Maoming
Color fruit.Banana is rich in mineral nutrient element calcium, zinc and iron and vitamin A, C and B6 etc., and the content of its sodium is little, and
The content of potassium is very high（400mg/100g）, belonging to the food of low fat, low cholesterol, less salt and high-energy, tool lubricates large intestine, leads to big
Just effect, there is abundant dietary fiber and phytosterol anti-oxidation active substance in its immature fruit.
The characteristics of compound fruit wine is comprehensive two kinds and two or more fruit juice and advantage, the fruit that the local flavor that fermentation is brewed out is protruded
Wine, can overcome the disadvantages that the defects such as shortcoming and nutritional ingredient deficiency of the single fruit wine on color, be risen fruit wine organoleptic quality
China, nutrition is also more comprehensive.
Our early developments go out the brewing technique of Gentiana triflora fruit wine, and use headspace solid-phase microextraction（headspace
Solid-phase microextraction, HS-SPME）With gas-chromatography and mass spectrometric hyphenated technique（gas
Chromatography-mass spectrometer, GC-MS）Easily waving in the Gentiana triflora fruit wine through main fermentation and after fermentation
Hair composition is analyzed, and Preliminary Identification goes out 31 kinds of compounds, and this 31 kinds of fragrance components are compared to other species fruit fruit wine fragrance
Composition quantity will be lacked, and in order to improve the quality of Gentiana triflora fruit wine, make its aroma stronger, further have studied Gentiana triflora
Compound fruit wine is brewed with banana collocation.
With banana fruit juice be combined Gentiana triflora fruit juice by the present invention, and pol is adjusted using white granulated sugar, is brewed into compound fruit wine, comprehensive
The advantage and feature of Gentiana triflora and banana are closed, has made fruit wine with more nutrition health-care functions and palatability, not only solved Maoming
Regional Gentiana triflora excess production capacity and cause the problems of a large amount of wastes, also for new way has been sought in the comprehensive utilization of banana and Gentiana triflora
Footpath.
The content of the invention
It is an object of the invention to provide a kind of brewing method of Gentiana triflora-banana compound fruit wine, the Gentiana triflora-banana for obtaining
Compound fruit wine has good organoleptic quality, not only fragrant and sweet with the special delicate fragrance of Gentiana triflora but also with banana, wine body colour pool orange
Red, clear.
A kind of brewing method of Gentiana triflora-banana compound fruit wine of the invention, matter is pressed by Gentiana triflora fruit juice and banana fruit juice
Amount is than being 8:The ratio mixing of 1.5-2.5, the sodium sulfite solution for adding 20 g/L makes SO2Concentration reach 50 mg/L, add
White granulated sugar sugar addition 21oBx, with lemon acid for adjusting pH value to 3.70, the activated D254 types activity of addition volume fraction 5%
Yeast juice, is put into 28 DEG C of constant incubators to ferment and obtains final product for 8 days；
Wherein, Gentiana triflora fruit juice is prepared as follows：Select ninety percent ripe ripe Gentiana triflora late of fresh mechanical wound, cleaned,
After stoning, peeling, broken, mashing, the pectase of pulp mass fraction 0.1% is added, with lemon acid for adjusting pH value to 3.00, in
55 DEG C of 3 h of enzymolysis, filter to take filtrate and obtain final product；
Banana fruit juice is prepared as follows：Ninety percent ripe banana is selected, is cleaned with water and draining is dried, removed the peel, shred, be beaten
Afterwards, the pectase of pulp mass fraction 0.1% is added, with lemon acid for adjusting pH value to 3.00,3 h is digested in 55 DEG C, filtered to take
Filtrate obtains final product.
Preferably, Gentiana triflora fruit juice and banana fruit juice are 8 in mass ratio:2 ratio mixing.
In above-mentioned, activated yeast is carried out as follows：Plus 10 times the 38 ~ 40 of dry ferment quality DEG C of 2 g/100mL
White sand syrup, stirring and dissolving activates 2 h in 30 DEG C of constant incubators and obtains final product.
The present invention selects D254 types active dry yeast as the zymophyte of compound fruit wine main fermentation, with sensory evaluation scores（Scoring
Standard is shown in Table 1）It is leading indicator, have studied different yeast-inoculated amounts, initial pol, fermentation time etc. to wine liquid organoleptic quality
（Standards of grading are shown in Table 1）Influence；The horizontal Gentiana triflora of 3 factor 3-banana compound fruit wine has been carried out on the basis of single factor experiment
The response surface optimization of main fermentation process condition, obtaining optimum process condition is：Inoculum concentration 5%, initial pol 21oIt is Bx, initial
PH3.70,28 DEG C of fermentation temperature, fermentation time 8d, the sensory evaluation scores that compound wine liquid is obtained with this understanding are 90.75 points.Should
Gentiana triflora-banana compound fruit wine the composite fruit for obtaining that fermented under process conditions has good organoleptic quality, both with Gentiana triflora
Special delicate fragrance is again fragrant and sweet with banana, and wine body colour pool is orange red, clear.
The sensory evaluation scores standard of the different ratio composite fruit juice institute fermented fruit wine of table 1
Brief description of the drawings
Fig. 1 is the compound influence curve figure for comparing compound fruit wine alcoholic strength and organoleptic quality of Gentiana triflora and banana fruit juice.
Fig. 2 is fermentation time to compound fruit wine alcoholic strength and the influence curve figure of organoleptic quality.
Fig. 3 is yeast-inoculated amount to compound fruit wine alcoholic strength and the influence curve figure of organoleptic quality.
Fig. 4 is influence curve figure of the initial pol to compound fruit wine alcoholic fermentation.
Specific embodiment
Embodiment one：
Ninety percent ripe ripe Gentiana triflora late of fresh mechanical wound is selected, after cleaned, stoning, peeling, broken, mashing, pulp is added
The pectase of mass fraction 0.1%, with lemon acid for adjusting pH value to 3.00,3 h is digested in 55 DEG C, is filtered to take filtrate and is obtained final product three China
Plum juice；
Ninety percent ripe banana is selected, is cleaned with water and draining is dried, after removing the peel, shred, being beaten, add pulp mass fraction 0.1%
Pectase, with lemon acid for adjusting pH value to 3.00,3 h is digested in 55 DEG C, is filtered to take filtrate and is obtained final product banana fruit juice.
In mass ratio it is 8 by Gentiana triflora fruit juice and banana fruit juice:2 ratio mixing, the sodium sulfite for adding 20 g/L is molten
Liquid makes SO2Concentration reach 50 mg/L, add white granulated sugar sugar addition 21oBx, pH value to 3.70 is adjusted with citric acid, addition
The activated D254 type active dry yeasr liquid of volume fraction 5%, is put into 28 DEG C of constant incubators to ferment and obtains final product for 8 days；
Activated yeast is carried out as follows：Plus the white sand syrup of 10 times the 38 ~ 40 of dry ferment quality DEG C of 2 g/100mL,
Stirring and dissolving, 2 h is activated in 30 DEG C of constant incubators and is obtained final product.
Experiment and result：
1st, the determination of Gentiana triflora and the compound ratio of banana fruit juice
Research according to early stage to Gentiana triflora brewing fruit wine technology, determines 28 DEG C of fermentation temperature, the initial pH3.70 of composite fruit juice.
Gentiana triflora fruit juice and banana fruit juice are carried out into compound rear inoculation fermentation according to different mass ratioes, according to the wine of compound fruit wine wine liquid
Precision and sensory evaluation scores determine best complex ratio.Result such as Fig. 1.
As shown in Figure 1, Gentiana triflora and banana composite fruit juice with the alcoholic strength and organoleptic quality for comparing made compound fruit wine
Have an impact.With the increase of bananas juice ratio, the sensory evaluation scores of composite fruit juice increase, and 7:Maximum is reached when 3, afterwards then under
Drop, and alcoholic strength is then with the increase continuous decrease of bananas juice ratio.Summary situation, while going out in view of banana pulp
Juice rate is relatively low, determines that Gentiana triflora fruit juice compares 8 with the compound of banana fruit juice:2 match for optimum.
2nd, the single factor experiment of Gentiana triflora-banana compound fruit wine fermentation condition
（1）Influence of the fermentation time to Gentiana triflora-banana compound fruit wine alcoholic fermentation
Fixed Gentiana triflora fruit juice is compound with banana fruit juice to compare 8:2nd, the initial pH3.70 of composite fruit juice, 28 DEG C of fermentation temperature, initial sugar
Degree 22oBx, inoculum concentration 5%, ferment 3 respectively, 4,5,6,7,8,9d, investigate fermentation time to the alcoholic strength of compound fruit wine wine liquid and
The influence of sensory evaluation scores, as a result such as Fig. 2.
As shown in Figure 2, ferment the initial stage, yeast mushrooms out breeding using sugar and oxygen, therefore the rising of wine liquid alcoholic strength is relatively delayed
Slowly；As fermentation time increases to 5 d, yeast progresses into oxygen-free environment and proceeds by alcoholic fermentation, therefore zymotic fluid alcoholic strength
Significantly raise, but the taste and flavor of fruit wine is slightly worse；The alcoholic strength for continuing compoiste fermented fruit wine is declined slightly, but compound fruit wine
Sensory evaluation scores increase.It is that 7 d are more suitable to consider selection fermentation time.
（2）Influence of the yeast-inoculated amount to Gentiana triflora-banana compound fruit wine alcoholic fermentation
Fixed Gentiana triflora fruit juice is compound with banana fruit juice to compare 8:2nd, the initial pH3.70 of composite fruit juice, 28 DEG C of fermentation temperature, initial sugar
Degree 22oBx, the d of fermentation time 7, inoculum concentration are respectively 3%, 4%, 5%, 6%, 7%, investigate alcohol of the inoculum concentration to compound fruit wine wine liquid
The influence of degree and sensory evaluation scores, as a result such as Fig. 3.
From the figure 3, it may be seen that with the increase of yeast-inoculated amount, compound fruit wine alcohol content and sensory evaluation scores first increase and subtract afterwards, comprehensive
Close and consider selection 4% as optimum inoculation amount.
（3）Initial influence of the pol to Gentiana triflora-banana compound fruit wine alcoholic fermentation
Fixed Gentiana triflora fruit juice is compound with banana fruit juice to compare 8:2nd, the initial pH3.70 of composite fruit juice, 28 DEG C of fermentation temperature, inoculum concentration
5%th, the d of fermentation time 7, initial pol is respectively 16,18,20,22,24oBx, investigates initial pol to compound fruit wine wine liquid
The influence of alcoholic strength and sensory evaluation scores, as a result such as Fig. 4.
As shown in Figure 4, the alcoholic strength and sensory evaluation scores of wine liquid are obtained within the identical time, after fermentation with initial sugar
The increase of degree and increase, when pol be 20oDuring Bx, the alcoholic strength of fermentating wine reaches maximum, is not further added by then afterwards；And send out
The sensory evaluation scores of ferment wine liquid be then initial pol be 22oIt is maximum during Bx.Consider selection 22oBx sends out as compound fruit wine
The initial pol of ferment.
3rd, the response surface optimization experiment of Gentiana triflora-banana compound fruit wine fermentation condition
On the basis of single factor experiment analysis result, using Box-Behnken response surface methods for designing, to inoculum concentration, initial sugar
Degree and fermentation time this 3 factors carry out Three factors-levels response surface design experiment, with sensory evaluation scores as response（Y）Enter
Row optimization, all equal 3 repetitions of experiment.Factor level design is shown in Table 2, the results are shown in Table 3.
The Box-Behnken experimental factor level designs of table 2
The Box-Behnken experimental designs of table 3 and result
Finishing analysis are carried out to the test data in table 3 using Design Expert softwares, sensory evaluation scores are obtained（Y）To becoming certainly
Amount A（Inoculum concentration）、B（Initial pol）、C（Fermentation time）Multiple regression equation：Y=89.61+1.81A-2.62B+
1.16C-1.64A2-6.31B2-4.27C2-1.08AB-0.37AC-4.33BC.
By the regression equation try to achieve optimization after optimal processing parameter be：Inoculum concentration 4.64%, initial pol 21.27oBx, the d of fermentation time 7.58, the Gentiana triflora fruit wine sensory evaluation scores for obtaining of being fermented under the conditions of this are 90.8279.Consider practical operation
Simplicity, process conditions after optimization are modified to：Inoculum concentration 5%, initial pol 21oBx, the d of fermentation time 8.Initially
28 DEG C of pH3.70, fermentation temperature, and confirmatory experiment is carried out with this understanding, experimental result is shown, fermentation is obtained under the conditions of being somebody's turn to do
Gentiana triflora fruit wine sensory evaluation scores are 90.75 points, and the relative error with theoretical expectation values is less than 2 %.
6th, result of the test
Tested more than, the technological condition for fermentation for drawing Gentiana triflora-banana compound fruit wine is：Gentiana triflora is combined with banana fruit juice
Than being 8:2（g/g）, inoculum concentration 5%, initial pol 21 oBx, initial pH3.70,28 DEG C of fermentation temperature, the d of fermentation time 8.And
Confirmatory experiment is carried out under the conditions of this, is as a result shown, ferment the Gentiana triflora-banana compound fruit wine composite fruit for obtaining under the process conditions
With good organoleptic quality, wine body colour pool is orange red, clear, fragrant and sweet, the sense with the special delicate fragrance of Gentiana triflora and banana
Official scores 90.75 points.
Claims (3)
1. the brewing method of a kind of Gentiana triflora-banana compound fruit wine, it is characterised in that Gentiana triflora fruit juice and banana fruit juice are pressed into matter
Amount is than being 8:The ratio mixing of 1.5-2.5, the sodium sulfite solution for adding 20 g/L makes SO2Concentration reach 50 mg/L, add
White granulated sugar sugar addition 21oBx, with lemon acid for adjusting pH value to 3.70, the activated D254 types activity ferment of addition volume fraction 5%
Mother liquor, is put into 28 DEG C of constant incubators to ferment and obtains final product for 8 days；
Wherein, Gentiana triflora fruit juice is prepared as follows：Select ninety percent ripe ripe Gentiana triflora late of fresh mechanical wound, cleaned,
After stoning, peeling, broken, mashing, the pectase of pulp mass fraction 0.1% is added, with lemon acid for adjusting pH value to 3.00, in
55 DEG C of 3 h of enzymolysis, filter to take filtrate and obtain final product；
Banana fruit juice is prepared as follows：Ninety percent ripe banana is selected, is cleaned with water and draining is dried, removed the peel, shred, be beaten
Afterwards, the pectase of pulp mass fraction 0.1% is added, with lemon acid for adjusting pH value to 3.00,3 h is digested in 55 DEG C, filtered to take
Filtrate obtains final product.
2. a kind of brewing method of Gentiana triflora-banana compound fruit wine according to claim 1, it is characterised in that Gentiana triflora
Fruit juice and banana fruit juice are 8 in mass ratio:2 ratio mixing.
3. a kind of brewing method of Gentiana triflora-banana compound fruit wine according to claim 1 and 2, it is characterised in that yeast
Activation is carried out as follows：Plus the white sand syrup of 10 times the 38 ~ 40 of dry ferment quality DEG C of 2 g/100mL, stir molten
Solution, 2 h is activated in 30 DEG C of constant incubators and is obtained final product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641847A (en) * | 2018-04-24 | 2018-10-12 | 华南理工大学 | A kind of Gentiana triflora and corn composite beverage wine and its processing method |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
| CN110004012A (en) * | 2019-04-28 | 2019-07-12 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields plum fruit wine beverage |
| CN111793546A (en) * | 2020-08-28 | 2020-10-20 | 玉林师范学院 | Banana and passion fruit composite fruit wine and preparation method thereof |
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| JPH02231067A (en) * | 1989-03-03 | 1990-09-13 | Hakutsuru Syuzo Kk | Production of plum wine |
| KR20100103223A (en) * | 2009-03-13 | 2010-09-27 | 김옥 | Method for preparing of persimmon wine |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN105462745A (en) * | 2014-09-05 | 2016-04-06 | 颜笑天 | Brewed fruit wine and preparation method thereof |
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2016
- 2016-12-27 CN CN201611224725.4A patent/CN106754048A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02231067A (en) * | 1989-03-03 | 1990-09-13 | Hakutsuru Syuzo Kk | Production of plum wine |
| KR20100103223A (en) * | 2009-03-13 | 2010-09-27 | 김옥 | Method for preparing of persimmon wine |
| CN103305375A (en) * | 2013-07-03 | 2013-09-18 | 罗琼 | Brewing method of natural banana fruit wine |
| CN105462745A (en) * | 2014-09-05 | 2016-04-06 | 颜笑天 | Brewed fruit wine and preparation method thereof |
Non-Patent Citations (2)
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| 海金萍等: "三华李果酒发酵工艺的优化及香气成分分析", 《食品科学》 * |
| 王天陆等: "香蕉果酒酿造工艺研究", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641847A (en) * | 2018-04-24 | 2018-10-12 | 华南理工大学 | A kind of Gentiana triflora and corn composite beverage wine and its processing method |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
| CN110004012A (en) * | 2019-04-28 | 2019-07-12 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields plum fruit wine beverage |
| CN111793546A (en) * | 2020-08-28 | 2020-10-20 | 玉林师范学院 | Banana and passion fruit composite fruit wine and preparation method thereof |
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