CN106754054A - The preparation method of jujube strawberry compound fruit wine - Google Patents
The preparation method of jujube strawberry compound fruit wine Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of jujube strawberry compound fruit wine, comprise the following steps：Jujube juice is prepared, strawberry juice is prepared, adds 0.3%~0.4% pectase to be digested in the jujube juice and strawberry juice for preparing respectively, by jujube juice and strawberry juice according to 2:1 ratio mixing, 15%~20% sucrose and 1.5%~3% sodium citrate are added in mixed liquor, stand for standby use, take 1%~3% sucrose solution added under 32~38 DEG C of temperature conditionss 8%~12% active dry yeast, activation 30 minutes, it is standby, 3%~5% yeast juice is added in mixed liquor, it is positioned in closed container, at a temperature of 20~25 DEG C after fermentation 7~8 days, then secondary fermentation 13~14 days at a temperature of 20~22 DEG C, ageing 28~30 days at a temperature of 15~20 DEG C, then filter, get product.Preparation method of the invention is simple and easy to apply, and raw material are easy to get, and is easy to large-scale production to promote.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of preparation method of jujube strawberry compound fruit wine.
Background technology
Fruit wine is to utilize fresh fruit for raw material, in the case where the original nutritional ingredient of fruit is preserved, using spontaneous fermentation
Or artificial addition saccharomycete decomposes sugar and produces with health care, auxotype wine.Fruit wine is with its unique local flavor and color
Pool, as new consumption fashion, is liked by consumer.
Jujube is belonging to the fruit of Rhamnaceae jujube also known as Chinese date, thorn jujube, jujube, glue jujube etc..China is the world
, there is plantation in the country of the upper jujube of production earliest all over China at present.China's cultivated area is about on 1,200,000 square metres of left sides at present
The right side, general 2,000,000 tons of yield.Containing substantial amounts of vitamin, carbohydrate, protein, Flavonoid substances, micro in jujube
Element, triterpene compound, organic acid etc..Not only edibility is high for jujube, and medical value is also very high, be described as tonic it
King.To hypertension, angiocardiopathy, anaemia patient, insomnia are all highly profitable, and are also the good merchantable brand of skin-protecting face nursing.
Sucrose, fructose, glucose, amino acid, malic acid, citric acid, nicotinic acid, carrotene, pectin, dimension life in strawberry
The mineral matter element such as plain B1, B2 and Ca, Mg, P, K, Fe is very high, and these nutrients are that growth in humans's development is essential, especially
It is very helpful to children.The amount of contained vitamin C is 50-100mg in per 100g strawberries, is the fruit such as apple and grape
More than 10 times.Human body cell with advancing age, iuntercellular gradually become it is lax with it is aging, vitamin C can be eliminated well
Intercellular this state, releive human muscular tissue, and skin smooth exquisiteness is flexible.In certain kind of berries pulp a large amount of pectin being rich in and
Cellulose can promote gastrointestinal peristalsis, be conducive to preventing hemorrhoid and reduce the possibility that intestinal cancer occurs.In addition, in strawberry
Amine substance, to alpastic anemia, the treatment of the hematologic disease such as leukaemia has certain curative effect.
But the consumption of current jujube and strawberry substantially also rests on the directly edible stage, is still to be with preliminary working
Master, such as can, dried product, and deep processing, retrofit are then few, and the emphasis of jujube process and development is still concentrated
At aspects such as dry jujube, jujube juice and candied dates.
Jujube or strawberry single fermentation are made wine, its single taste, its nutritional value component is also single limited, health care
Function is more limited.
The content of the invention
To achieve the above object, the present invention provides a kind of preparation method of jujube strawberry compound fruit wine, solves existing skill
Jujube present in art and strawberry deep process is few and the single wine brewing limited problem of nutritional ingredient.
The technical solution adopted in the present invention is that the preparation method of jujube strawberry compound fruit wine comprises the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, drying in baking box is put into, after then jujube is enucleated
Again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry
Juice；
Step 3
Enzymolysis：0.3%~0.4% pectase is added to be digested in the jujube juice and strawberry juice for preparing respectively；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, in mixed liquor
It is middle to add 15%~20% sucrose and 1.5%~3% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：The sucrose solution for taking 1%~3% adds 8%~12% under 32~38 DEG C of temperature conditionss
Active dry yeast, activates 30 minutes, standby；
Step 6
Fermentation：Yeast juice obtained in adding 3%~5% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, puts
It is placed in closed container, at a temperature of 20~25 DEG C after fermentation 7~8 days, then the secondary fermentation 13 at a temperature of 20~22 DEG C
~14 days；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, the ageing 28 at a temperature of 15~20 DEG C
~30 days, then filter, get product.
It is of the invention to be further characterized in that,
In step one, the condition of jujube drying is：Oven temperature：110~130 DEG C, baking time 10~15 minutes.
In step 3, the condition of enzymolysis is：40~45 DEG C of hydrolysis temperature, enzymolysis time 1.5~2 hours.
In step 7, filter method is to first pass through plate-frame filtering, then by membrane filtration.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
The beneficial effects of the invention are as follows,
1. jujube and strawberry brewage the compound fruit wine produced by processing, and not only rich in taste is fine and smooth, and containing rich
Rich vitamin, amino acid, sugar, mineral matter.These nutriments are closely related with human physiological activity and regulation, with high
Healthy nutritive value.The compound fruit wine of jujube and strawberry is that single taste type fruit wine is carried out into product up-gradation, not only jujube
Mouthfeel and nutrition with two kinds of fruit of strawberry, and this Compound fruit wine is easy to be approved by market and consumer；
2. the present invention, without any preservative, is drunk using natural fruits fermentation without other any alcohol
Material, can trust edible；
3. preparation method of the invention is simple and easy to apply, and raw material are easy to get, and is easy to large-scale production to promote.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
The accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 be jujube strawberry compound fruit wine of the present invention preparation method in the influence song that ferment to compound fruit wine of initial pol
Line chart；
Fig. 2 be jujube strawberry compound fruit wine of the present invention preparation method in the influence curves that are fermented to compound fruit wine of initial pH
Figure；
Fig. 3 be jujube strawberry compound fruit wine of the present invention preparation method in the influence curve that is fermented to compound fruit wine of inoculum concentration
Figure；
Fig. 4 be jujube strawberry compound fruit wine of the present invention preparation method in the influence fermented to compound fruit wine of fermentation time it is bent
Line chart.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
The preparation method of jujube strawberry compound fruit wine of the present invention, comprises the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, drying in baking box is put into, after then jujube is enucleated
Again with 1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry
Juice；
Step 3
Enzymolysis：0.3%~0.4% pectase is added to be digested in the jujube juice and strawberry juice for preparing respectively；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, in mixed liquor
It is middle to add 15%~20% sucrose and 1.5%~3% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：The sucrose solution for taking 1%~3% adds 8%~12% under 32~38 DEG C of temperature conditionss
Active dry yeast, activates 30 minutes, standby；
Step 6
Fermentation：Yeast juice obtained in adding 3%~5% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, puts
It is placed in closed container, at a temperature of 20~25 DEG C after fermentation 7~8 days, then the secondary fermentation 13 at a temperature of 20~22 DEG C
~14 days；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, the ageing 28 at a temperature of 15~20 DEG C
~30 days, then filter, get product.
In step one, the condition of jujube drying is：Oven temperature：110~130 DEG C, baking time 10~15 minutes.
In step 3, the condition of enzymolysis is：40~45 DEG C of hydrolysis temperature, enzymolysis time 1.5~2 hours.
In step 7, filter method is to first pass through plate-frame filtering, then by membrane filtration.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
The preparation method of jujube strawberry compound fruit wine of the present invention, the selection ratio and technique of the raw material in each step
The setting of middle parameter is obtained by following experiment：
1. the optimal baking condition of jujube：
Under identical baking time (15min), influence of the baking temperature to jujube fragrance is shown in Table 1：
Influence of the different baking temperatures of table 1 to jujube fragrance
As shown in Table 1, No. 3 and No. 4 baking temperatures it is higher, the jujube juice color and luster depth for obtaining is charred taste.Compare No. 2
Mouthfeel color and luster aspect is optimal, and when baking temperature is at 100 DEG C, jujube is fragrant not strong enough.So, the optimal baking condition of jujube
For：Under conditions of baking time is 15min, fragrance is most strong during 120 DEG C of baking temperature.
2. fruit juice optimum mixture ratio example：
In initial pol 16%, initial pH3.5, under yeast-inoculated amount is 2% the same terms, respectively by jujube juice, grass
Certain kind of berries juice is with 1:1、1:2、1:3、2:1 and 3:1 different proportion is blended in 25 DEG C of fermentations and prepares fruit wine, and subjective appreciation is carried out to it,
Result is as shown in table 2.
Influence of the different fruit juice ratios of table 2 to compound fruit wine quality
As shown in Table 2,2:The mixing of 1 jujube juice and strawberry juice, the fruit wine quality for obtaining is best.
3. the influence that initial pol is fermented to compound fruit wine：
The growth and breeding of saccharomycete is carried out using sugar, and decomposes the materials, wine fermentation such as generation alcohol, esters
Alcoholic strength directly influenceed by pol height.In actual production, generally according to every 17g/L sucrose, fermented by yeast and produced
1% alcohol is sugared to determine addition.So, the pol of blended fruit juice is adjusted to 12%, 14%, 16%, 18%, 20%, pH
Value is adjusted to 3.5, and yeast-inoculated amount is adjusted to 2%, is fermented 7 days under conditions of 25 DEG C.
Experimental result is as shown in figure 1, the alcohol content of compound fruit wine is with the increase of initial pol in 12%-18%
Increase, soluble solid is also increasing therewith during fermentation.When initial pol reaches 20%, alcoholic strength then starts to omit
There is decline, now soluble solid content is drastically raised, illustrating the sucrose of residual is also increasing.Reason is too high sugar meeting
Growth and breeding and the metabolism of saccharomycete are influenceed, the extension of fermentation time can be caused, increase enterprise's production capacity.Alcoholic strength is most
Sugar content when high is 18%, therefore uses 18% initial sugar content best.
4. the influence that initial pH ferments to compound fruit wine：
Under conditions of optimal initial pol is obtained, the pH of blended fruit juice is adjusted to 2.5,3,3.5,4 and respectively
4.5, yeast-inoculated amount is 2%, is fermented 7 days under conditions of 25 DEG C.
Experimental result as shown in Fig. 2 alcoholic strength is up to 9.2 when pH is 2.5, residual sugar amount content during the fermentation
In minimum, too high or too low pH is unfavorable for the fermentation of fruit wine during illustrating to ferment, so to select suitable
pH.From the point of view of quality according to fruit wine finished product, when the ph is lower, the mouthfeel of compound fruit wine is more sour and astringent, also throat hurt feeling.Otherwise pH compared with
Gao Shi, compound fruit wine occurs that mouthfeel is thin again, the not enough phenomenon of tart flavour.In general, when the initial pH of fruit wine is 4, after fermentation
Effect it is best.
5. the influence that yeast-inoculated amount is fermented to compound fruit wine：
It is determined that under conditions of optimal initial pol and Optimal pH, blended fruit juice is inoculated with 1% respectively, 1.5%, 2%,
2.5% and 3% yeast amount, ferments 7 days under conditions of 25 DEG C.
Experimental result as shown in figure 3, residual sugar content is reduced with the increase of yeast-inoculated amount in composite fruit juice, when
Yeast-inoculated amount is reached after 2.5%, and the reduction speed of residual sugar content tends towards stability in composite fruit juice.Now in composite fruit juice
A sugared part is used for maintaining saccharomycetes to make fermentation, and another part is used for generating alcohol.When inoculum concentration is excessive, the sugar in fruit juice is more
Mostly it is for maintaining Yeast Growth, rather than for the generation alcohol that ferments.Therefore, the yeast-inoculated amount of compound fruit wine is 2%
When it is best.
6. the influence that fermentation time ferments to compound fruit wine：
It is determined that under conditions of optimal initial pol, Optimal pH and yeast-inoculated amount, blended fruit juice is fermented 4 respectively
My god, 5 days, 6 days, 7 days, 8 days.
Experimental result is as shown in figure 4, in first 6 days of compound fruit wine fermentation, alcohol content increases very fast, while residual sugar
Content decline also quickly.But after fermentation the 6th day, the change of alcoholic strength and residual sugar content starts to tend towards stability gently.
In fermentation process, the Main change of generation is that saccharomycete generates alcohol using sugar decomposition, and the speed degree of fermentation depends on pol
The speed of reduction.So, selection fermentation is advisable for 7 days.
7. the result of alcoholic fermentation experiment and analysis：
According to the result of experiment of single factor, technology of alcohol orthogonal test is carried out by the level of 4 factor 3, experimental design with
The results are shown in Table 3.
The orthogonal experiments of table 3 and analytical table
From the extreme difference R values of table 3, the influence to alcoholic strength after fermentation, the primary and secondary order of each factor is A>B>C>D, i.e., just
Beginning pol is to influence maximum to alcoholic strength, so and be yeast-inoculated amount, next to that fermentation time, is finally initial pH.So,
Know that the optimum formula of jujube strawberry compound fruit wine is A according to orthogonal result3B1C2D3, it is exactly that initial pol is 18%, yeast-inoculated amount
2%th, fermentation time is that 7d, initial pH are 3.5.3 repetition certifications experiment is carried out again, finally measures the average alcohol of compound fruit wine
Spend is 9.2%.
8. product quality indicator：
Physical and chemical index：Alcoholic strength (V/V) 9.2%；Total reducing sugar (glucose) 4.5g/L；Soluble solid 15.3g/L.
Microbiological indicator：Total number of bacteria<100/ml.
Embodiment 1
The preparation method of jujube strawberry compound fruit wine, comprises the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, it is 15 minutes to be put into baking box in baking time, baking
Temperature is drying under conditions of 120 DEG C, then by jujube stoning later again with 1:5 material-water ratio mixing is beaten in being put into juice extractor
Slurry, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry
Juice；
Step 3
Enzymolysis：Respectively in the jujube juice and strawberry juice for preparing add 0.35% pectase in the bar that temperature is 42 DEG C
Digested 1.8 hours under part；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, in mixed liquor
It is middle to add 18% sucrose and 2.2% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：2% sucrose solution adds 10% active dry yeast, activation 30 under 35 DEG C of temperature conditionss
Minute, it is standby；
Step 6
Fermentation：Yeast juice obtained in adding 3% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, is positioned over close
Close in container, at a temperature of 25 DEG C after fermentation 7 days, then secondary fermentation 14 days at a temperature of 20 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, ageing 30 days at a temperature of 18 DEG C,
Then filter, get product.
In step 7, filter method is to first pass through plate-frame filtering, then by membrane filtration.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
Embodiment 2
The preparation method of jujube strawberry compound fruit wine, comprises the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, it is 10 minutes to be put into baking box in baking time, baking
Temperature is drying under conditions of 110 DEG C, then by jujube stoning later again with 1:5 material-water ratio mixing is beaten in being put into juice extractor
Slurry, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry
Juice；
Step 3
Enzymolysis：Respectively in the jujube juice and strawberry juice for preparing add 0.3% pectase in the bar that temperature is 40 DEG C
Digested 1.5 hours under part；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, in mixed liquor
It is middle to add 15% sucrose and 1.5% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：1% sucrose solution adds 8% active dry yeast, activation 30 under 32 DEG C of temperature conditionss
Minute, it is standby；
Step 6
Fermentation：Yeast juice obtained in adding 4% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, is positioned over close
Close in container, at a temperature of 20 DEG C after fermentation 8 days, then secondary fermentation 13 days at a temperature of 22 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, ageing 28 days at a temperature of 15 DEG C,
Then filter, get product.
In step 7, filter method is to first pass through plate-frame filtering, then by membrane filtration.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
Embodiment 3
The preparation method of jujube strawberry compound fruit wine, comprises the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, it is 12 minutes to be put into baking box in baking time, baking
Temperature is drying under conditions of 130 DEG C, then by jujube stoning later again with 1:5 material-water ratio mixing is beaten in being put into juice extractor
Slurry, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry
Juice；
Step 3
Enzymolysis：Respectively in the jujube juice and strawberry juice for preparing add 0.4% pectase in the bar that temperature is 45 DEG C
Digested 2 hours under part；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, in mixed liquor
It is middle to add 20% sucrose and 3% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：3% sucrose solution adds 12% active dry yeast, activation 30 under 38 DEG C of temperature conditionss
Minute, it is standby；
Step 6
Fermentation：Yeast juice obtained in adding 5% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, is positioned over close
Close in container, at a temperature of 25 DEG C after fermentation 8 days, then secondary fermentation 13 days at a temperature of 20 DEG C；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, ageing 28 days at a temperature of 20 DEG C,
Then filter, get product.
In step 7, filter method is to first pass through plate-frame filtering, then by membrane filtration.
The instrument and container used in all steps, by disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the scope of the present invention.It is all
Any modification, equivalent substitution and improvements made within the spirit and principles in the present invention etc., are all contained in protection scope of the present invention
It is interior.
Claims (5)
1. the preparation method of jujube strawberry compound fruit wine, it is characterised in that comprise the following steps：
Step one
Prepare jujube juice：Selected cleaning up red dates are drained, are put into baking box and are dried, then by after jujube stoning again with
1:5 material-water ratio mixing is beaten in being put into juice extractor, is finally filtrated to get jujube juice with the wire screen of 140 mesh；
Step 2
Prepare strawberry juice：Selected strawberry is cleaned up, separation takes juice during juice extractor is put into after crushing, and obtains strawberry juice；
Step 3
Enzymolysis：0.3%~0.4% pectase is added to be digested in the jujube juice and strawberry juice for preparing respectively；
Step 4
Sugar, acidity adjustment：Jujube juice and strawberry juice after step 3 is digested is according to 2:1 ratio mixing, adds in mixed liquor
Enter 15%~20% sucrose and 1.5%~3% sodium citrate, stand for standby use；
Step 5
Prepare yeast juice：Take 1%~3% sucrose solution added under 32~38 DEG C of temperature conditionss 8%~12% activity
Dry ferment, activates 30 minutes, standby；
Step 6
Fermentation：Yeast juice obtained in adding 3%~5% step 5 in step 4 adjusts the mixed liquor of sugar and acid degree, is positioned over
In closed container, at a temperature of 20~25 DEG C after fermentation 7~8 days, then the secondary fermentation 13~14 at a temperature of 20~22 DEG C
My god；
Step 7
Ageing, filtering：The feed liquid that step 5 is fermented is placed in big bottle and is sealed, the ageing 28~30 at a temperature of 15~20 DEG C
My god, then filter, get product.
2. the preparation method of jujube strawberry compound fruit wine according to claim 1, it is characterised in that in the step one,
Jujube drying condition be：Oven temperature：110~130 DEG C, baking time 10~15 minutes.
3. the preparation method of jujube strawberry compound fruit wine according to claim 1, it is characterised in that in the step 3,
The condition of enzymolysis is：40~45 DEG C of hydrolysis temperature, enzymolysis time 1.5~2 hours.
4. the preparation method of jujube strawberry compound fruit wine according to claim 1, it is characterised in that in the step 7,
Filter method is to first pass through plate-frame filtering, then by membrane filtration.
5. the preparation method of jujube strawberry compound fruit wine according to claim 1, it is characterised in that used in all steps
Instrument and container, will be used by disinfecting solution of potassium permanganate, then after being rinsed well with clear water.
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| CN111690494A (en) * | 2020-06-30 | 2020-09-22 | 山西彤康食品有限公司 | Production method of hawthorn apple mulberry composite dry fruit wine |
| CN114081113A (en) * | 2021-11-03 | 2022-02-25 | 湖北文理学院 | Preparation method of fermented red date juice |
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