CN106867775A - A kind of preparation method of gold zone Yangtao wine - Google Patents
A kind of preparation method of gold zone Yangtao wine Download PDFInfo
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- CN106867775A CN106867775A CN201710127683.0A CN201710127683A CN106867775A CN 106867775 A CN106867775 A CN 106867775A CN 201710127683 A CN201710127683 A CN 201710127683A CN 106867775 A CN106867775 A CN 106867775A
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- 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 provides a kind of preparation method of gold zone Yangtao wine, comprise the following steps：1) preparation of the turbid juice of Kiwi berry：Kiwifruit fruit is cleaned, crushing and beating is removed the peel, the juice that will be obtained is digested after mixing with potassium metabisulfite, pectase；The enzymolysis product filtering that will be obtained, sugar addition, pH value obtain the turbid juice of Kiwi berry；2) ferment：By after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugared content to be restored is down to below 10g/L, changes bottle and remove slag, and obtains Yangtao wine；3) by the step 2) clarification of the Yangtao wine that obtains, sterilizing and sealing bottling obtain Yangtao wine finished product.Tests prove that, the Yangtao wine light transmittance that the present invention is prepared is up to more than 90%, and alcoholic strength is 8.5~9.5% (v/v), and wine body clarifies bright, the delicate fragrance of existing former fruit, has mellow aroma again, with abundant nutritive value.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of preparation method of Yangtao wine.
Background technology
Kiwi berry industry is the advantage featured agriculture industry of China, and the industry development scale of Kiwi berry is big, and plantation is wide, especially
Sichuan Province, by the evolution of more than 30 years in, basically formed the macaque centered on the ground such as Pujiang County, Dujiangyan City
Peach industrial zone, plantation is extensive." Jin Yan " gold zone Kiwi berry that is produced from Sichuan Pujiang area is from actinidia eriantha and Chinese macaque
The improved seeds screened in the distant hybrid offspring of peach, be also that Chinese Academy of Sciences's plants in Wuhan Botanical Garden is cultivated first in the world
The new varieties of remote edge interspecific hybridization.Single fruit average quality is up to 120~140g, and pulp is in golden yellow, and fine and tender taste, delicate fragrance is more
Juice, up to 14~18%, total acid 0.86%, total sugar content is 8.55% to fruit soluble solids content, and sugar-acid ratio is higher, wind
Taste is pure sweet, and rich in the several mineral materials such as calcium, iron, potassium and vitamin etc., nutritive value enriches, to regulation blood circulation, the prevention heart
Cranial vascular disease, anti-aging and enhance immunity etc. have remarkable efficacy, are a kind of health fruits of health, in international Kiwi berry city
There is very strong competitiveness on field.
Kiwi berry is brewageed into fruit wine, is helped to solve China's Kiwifruit Culture area rapid expansion in recent years and is brought
Fresh fruit overstocks problem, it is possible to reduce the loss that Kiwi berry is caused in hot season intolerant to storage rot, improves the attached of Kiwi berry
It is value added, improve the income of peasant.Fruit wine is nutritious, alcoholic strength is low, save food.Made using the Actinidia of China's abundant
Fruit wine is made, the developing direction that liquor industry grain wine changes to fruit wine is not only conformed with, and green health fruit wine has also been catered to and worked as
The demand of modern consumption market, certain facilitation has been played to science and technology and socio-economic development.
The method of Yangtao wine prepared by prior art is directly to be fermented to prepare after Kiwi berry is beaten
Yangtao wine.The presence of excessive tannin and protein is generally had, and then influences flavor characteristic and the clarification of Yangtao wine
Natural alcoholic strength after degree, and fermentation reaches 18~25 degree, does not meet the requirement of fruit wine alcoholic strength low.
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of gold zone Yangtao wine, kiwi fruit is made
Wine fragrant in taste, mellow, clarity is high and alcohol content is low.
In order to realize foregoing invention purpose, the present invention provides following technical scheme：
The invention provides a kind of preparation method of gold zone Yangtao wine, comprise the following steps：
1) by kiwifruit fruit crushing and beating, the juice that will be obtained is digested after mixing with potassium metabisulfite and pectase；
The enzymolysis product filtering that will be obtained, adjusts the pol and pH value of filtrate, obtains the turbid juice of Kiwi berry；
2) by after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugar to be restored contains
Amount is down to below 10g/L, removes slag, and obtains Yangtao wine.
Preferably, the addition of the potassium metabisulfite makes SO in juice2Concentration is 80~100mg/L.
Preferably, by the step 1) in the volume of Kiwi berry juice be defined, the addition of the pectase for 40~
50mg/L。
Preferably, the step 1) in the turbid juice of Kiwi berry pol be 21~23 ° of Brix.
Preferably, the step 1) in the turbid juice of Kiwi berry pH value be 3.4~3.6.
Preferably, the step 2) in activated yeast include：Inoculum concentration according to 0.3~0.5g/L divides yeast and quality
Number mixes for 4~6% syrup, and 25~35min is activated at 36~40 DEG C.
Preferably, the step 2) in fermentation temperature be 26~30 DEG C.
Preferably, it is described remove slag after also include：The liquid phase component that will be obtained will prepare Yangtao wine clarified,
With sterilizing and sealing bottling.
Preferably, the temperature of the sterilizing is 75~85 DEG C.
Preferably, the sterilization time is 13~17s.
The invention provides a kind of preparation method of gold zone Yangtao wine, the Yangtao wine is beaten through Kiwi berry is broken
Slurry, biasing potassium acid sulfite regulation SO2Carried out after content pectinase enzymatic hydrolysis, sugar addition, pH, ferment, removing slag is prepared from.
In the present invention, mashed fruit of kiwi fruit first passes through the enzymolysis of pectase, can efficiently reduce the bitterness sense of finished wine；Appropriate SO2
The pollution of miscellaneous bacteria can not only be suppressed, the loss for reducing the material nutrient components such as vitamin C, amino acid is additionally aided, it is ensured that fruit
The quality of wine；Sugar addition makes obtained fruit wine have unique, harmonious Kiwi berry fruity and mellowness, hair through alcoholic fermentation
The nutritional ingredient of Kiwi berry is given full play of after ferment, and fermentation time is shorter, and obtained fruit wine alcohol content is low.Present invention system
Standby Yangtao wine light transmittance reaches more than 90%, and wine body clarifies bright, 8.5~9.5%v/v of alcoholic strength, meets people couple
The demand of low drink.
Specific embodiment
The invention provides a kind of preparation method of gold zone Yangtao wine, comprise the following steps：
1) by kiwifruit fruit crushing and beating, the juice that will be obtained is digested after mixing with potassium metabisulfite and pectase；
The enzymolysis product filtering that will be obtained, adjusts the pol and pH value of filtrate, obtains the turbid juice of Kiwi berry；
2) by after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugar to be restored contains
Amount is down to below 10g/L, removes slag, and obtains Yangtao wine.
Kiwifruit fruit is carried out crushing and beating by the present invention, obtains juice.The present invention is to the kind of the Kiwi berry and comes
Source is not particularly limited, using commercial goods.Preferably, using " Jin Yan " gold zone that Sichuan Pujiang area eight, ninety percent is ripe
Kiwi berry.Preferably, cleaning peeling is carried out to Kiwi berry before crushing and beating；The present invention is not special to the mode of the peeling
Restriction.Preferably, the crushing and beating is preferably using beater under 21000~23000r/min rotating speeds, and mashing 8~
12s, more preferably, 22000r/min is beaten 10s.
After obtaining juice, the present invention is digested after the juice is mixed with potassium metabisulfite and pectase.Preferably, institute
Stating the addition of potassium metabisulfite makes SO in juice2Concentration be 80~100mg/L, more preferably 85~95mg/L, most preferably
It is 90mg/L.In the present invention, the addition of the pectase is defined by the volume of the Kiwi berry juice, preferably 40~
50mg/L, more preferably 43~47mg/L, most preferably 45mg/L.
In the present invention, the mode of action is water enzyme digestion.In the present invention, the temperature of the enzymolysis be preferably 35~
45 DEG C, most preferably more preferably 38~42 DEG C, 40 DEG C；The time of the enzymolysis is preferably 1.5~2.5 hours, more preferably 2
Hour.
After being digested, the enzymolysis product that the present invention will be obtained carries out being filtrated to get filtrate.The filtering preferably uses 70
~90 mesh sieve net filtrations, more preferably 80 mesh.
After obtaining filtrate, the present invention obtains the turbid juice of Kiwi berry to the filtrate sugar addition and pH value.Preferably, it is described
The mode of sugar addition is to be adjusted using white granulated sugar.Preferably, the pol of the turbid juice of the Kiwi berry is 21~23 ° of Brix,
More preferably 22 ° Brix.Preferably, the mode of the adjustment pH value is that to use sodium carbonate and potassium tartrate be 2 in mass ratio:5
Composition or citric acid, more preferably citric acid.Preferably, the pH value of the turbid juice of the Kiwi berry is 3.4~3.6, more excellent
Elect 3.5 as.
The present invention by activated yeast, cooling.The present invention is not particularly limited to the kind of the yeast and source, using city
Sell commodity.Preferably, using Angel active dry yeast.In the present invention, the activation is preferably：According to 0.3~0.5g/
The inoculum concentration of L mixes the syrup that yeast and mass fraction are 4~6%, it is furthermore preferred that according to the inoculum concentration of 0.4g/L by yeast
Mix with the syrup that mass fraction is 5%.Preferably, the yeast and the mass ratio of syrup are 1:10.In the present invention, it is described
The temperature of activation is preferably 36~40 DEG C, more preferably 38 DEG C；The time of the activation is preferably 25~35min, more preferably
30min。
Preferably, the temperature for being cooled down after the activated yeast is 28~30 DEG C, more preferably 29 DEG C.
In the present invention, will mix with the turbid juice of Kiwi berry described in above-mentioned technical proposal after activated yeast, cooling, ferment.It is excellent
Choosing, the hybrid mode is stirred for 140~160r/min, stirs 8~12min, more preferably 150r/min stirrings, 10min；
Preferably, the whipping temp is 28~30 DEG C.Preferably, the fermentation temperature is 28~30 DEG C, more preferably 29 DEG C.It is preferred that
, the fermentation time is 4~6 days, more preferably 5 days.Fermentation to content of reducing sugar is preferably 7~9g/L.
After the fermentation, the present invention removes slag tunning, obtains Yangtao wine.Preferably, the use of removing slag is changed
Bottle removes slag.
It is described remove slag after, the present invention will preferably obtain liquid phase component clarification, obtain Yangtao wine.The way of clarification
Preferably centrifugal clarification；Preferably, centrifugal rotational speed is 4000~5000r/min, more preferably 4500r/min；Preferably, it is centrifuged
Time is 4~6 minutes, more preferably 5 minutes.
In the present invention, it is preferred to be sterilized to the Yangtao wine after clarification.Preferably, the sterilising temp be 75~
85 DEG C, most preferably more preferably 78~82 DEG C, 80 DEG C；Preferably, the sterilization time is 13~17s, more preferably 15s.
The present invention is not particularly limited to the Preparation equipment of the Yangtao wine, is routinely selected using those skilled in the art
Equipment.
Obtain kiwi fruit after drinking, the present invention carries out closed bottling to Yangtao wine.
Below in conjunction with the embodiment in the present invention, the technical scheme in the present invention is clearly and completely described.It is aobvious
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made all belongs to
In the scope of protection of the invention.
Embodiment 1
1) eight, ninety percent ripe gold zone kiwifruit fruit is chosen, is cleaned using clear water, the Kiwi berry after cleaning is gone
Skin, using beater under the conditions of 22000r/min, mashing 10s obtains juice, adds potassium metabisulfite to make slurry in juice
SO in juice2Concentration be 80mg/L, add pectase, make pectase content in Kiwi berry juice for 40mg/L, in 45 DEG C of water
The lower enzymolysis of bath 2 hours.The enzymolysis product that will be obtained after enzymolysis obtains filtrate using 80 mesh screens.Using white granulated sugar sugar addition
It is 23 ° of Brix, uses citric acid to adjust pH value for 3.4 is standby.
2) syrup that Angel active dry yeast and mass fraction are 6% is mixed according to the inoculum concentration of 0.4g/L, at 36 DEG C
Lower activation 35min, adds step 1 after being cooled to 28 DEG C) in, under the conditions of 28 DEG C, after stirring 8min using 160r/min, 30
Fermented 4 days at DEG C, now content of reducing sugar is 9g/L, changes bottle and removes slag, and obtains Yangtao wine.
3) by step 2) Yangtao wine that obtains is centrifuged 4min under the rotating speed of 5000r/min, takes supernatant at 78 DEG C
Closed bottling after lower sterilizing 17s.
Embodiment 2
1) eight, ninety percent ripe gold zone kiwifruit fruit is chosen, is cleaned using clear water, by the Kiwi berry peeling after cleaning
Using beater under the conditions of 23000r/min, mashing 8s obtains juice, in adding potassium metabisulfite to make juice in juice
SO2Concentration be 95mg/L, add pectase, make pectase content in Kiwi berry juice for 47mg/L, under 35 DEG C of water-baths
Enzymolysis 2.5 hours.The enzymolysis product that will be obtained after enzymolysis obtains filtrate using 90 mesh screens.Use white granulated sugar sugar addition for
22 ° of Brix, it is 2 to use sodium carbonate and potassium tartrate in mass ratio:5 composition adjustment pH value is 3.6 standby.
2) syrup that Angel active dry yeast and mass fraction are 4% is mixed according to the inoculum concentration of 0.5g/L, at 40 DEG C
Lower activation 25min, adds step 1 after being cooled to 29 DEG C) in, under the conditions of 30 DEG C, after stirring 8min using 160r/min, 29
Fermented 5 days at DEG C, now content of reducing sugar is 8g/L, changes bottle and removes slag, and obtains Yangtao wine.
3) by step 2) Yangtao wine that obtains is centrifuged 6min under the rotating speed of 4000r/min, takes supernatant at 85 DEG C
Closed bottling after lower sterilizing 13s.
Embodiment 3
1) eight, ninety percent ripe gold zone kiwifruit fruit is chosen, is cleaned using clear water, by the Kiwi berry peeling after cleaning
Using beater under the conditions of 22000r/min, mashing 8s obtains juice, in adding potassium metabisulfite to make juice in juice
SO2Concentration be 85mg/L, add pectase, make pectase content in Kiwi berry juice for 50mg/L, under 42 DEG C of water-baths
Enzymolysis 1.5 hours.The enzymolysis product that will be obtained after enzymolysis obtains filtrate using 70 mesh screens.Use white granulated sugar sugar addition for
21 ° of Brix, use citric acid to adjust pH value for 3.5 is standby.
2) syrup that yeast and mass fraction are 5% is mixed according to the inoculum concentration of 0.3g/L, is activated at 38 DEG C
30min, adds step 1 after being cooled to 30 DEG C) in, under the conditions of 29 DEG C, after stirring 12min using 150r/min, at 28 DEG C
Fermentation 6 days, now content of reducing sugar is 7g/L, changes bottle and removes slag, and obtains Yangtao wine.
3) by step 2) Yangtao wine that obtains is centrifuged 5min under the rotating speed of 5000r/min, takes supernatant at 75 DEG C
Closed bottling after lower sterilizing 16s.
Embodiment 4
1) eight, ninety percent ripe gold zone kiwifruit fruit is chosen, is cleaned using clear water, by the Kiwi berry peeling after cleaning
Using beater under the conditions of 22000r/min, mashing 10s obtains juice, in adding potassium metabisulfite to make juice in juice
SO2Concentration be 90mg/L, add pectase, make pectase content in Kiwi berry juice for 45mg/L, under 40 DEG C of water-baths
Enzymolysis 2 hours.The enzymolysis product that will be obtained after enzymolysis obtains filtrate using 80 mesh screens.Use white granulated sugar sugar addition for
22 ° of Brix, use citric acid to adjust pH value for 3.5 is standby.
2) syrup that yeast and mass fraction are 5% is mixed according to the inoculum concentration of 0.4g/L, is activated at 38 DEG C
30min, adds step 1 after being cooled to 29 DEG C) in, under the conditions of 28 DEG C, after stirring 10min using 150r/min, at 29 DEG C
Fermentation 5 days, changes bottle and removes slag, and obtains Yangtao wine.
3) by step 2) Yangtao wine that obtains is centrifuged 5min under the rotating speed of 4500r/min, takes supernatant at 80 DEG C
Closed bottling after lower sterilizing 15s.
Embodiment 5
Sensory evaluation：The Yangtao wine that Example 1~4 is prepared respectively carries out sensory evaluation, and specific sense organ is commented
Price card standard is shown in Table 1, sensory evaluation personnel totally 11, and kiwi fruit prepared by the embodiment of the present application 1~4 basis after drinking is tasted respectively
Sensory evaluation standard is scored, comprehensive to remaining scoring after removal maximum and minimum value to average, specific evaluation result
It is shown in Table 2.
The Yangtao wine sensory evaluation standard of table 1
The Yangtao wine Analyses Methods for Sensory Evaluation Results of table 2
As can be seen from Table 2, the Yangtao wine sensory evaluation that prepared by the present invention is scored at 91 ± 2 points, fermented product mouthful
Sense is pure, clarify bright, fruity and aroma is strong, with good edible and nutritive value.
Embodiment 6
The Yangtao wine that Example 1~4 is prepared respectively carry out reduced sugar, total reducing sugar, total acid, pH value, light transmittance,
Pol and alcoholic strength detect that specific detection method is shown in Table 3, and testing result is shown in Table 4.
Each parameter detection method of the Yangtao wine of table 3
Each parameter detection method of the Yangtao wine of table 4
As can be seen from Table 4, the Yangtao wine light transmittance that prepared by the present invention reaches more than 90%, and the clarification of wine body is bright,
8.5~9.5%v/v of alcoholic strength, meets demand of the people to low drink.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of gold zone Yangtao wine, it is characterised in that comprise the following steps：
1) by kiwifruit fruit crushing and beating, the juice that will be obtained is digested after mixing with potassium metabisulfite and pectase；Will
The enzymolysis product filtering arrived, adjusts the pol and pH value of filtrate, obtains the turbid juice of Kiwi berry；
2) by after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugared content to be restored drops
To below 10g/L, remove slag, obtain Yangtao wine.
2. preparation method according to claim 1, it is characterised in that the addition of the potassium metabisulfite makes in juice
SO2Concentration is 80~100mg/L.
3. preparation method according to claim 1, it is characterised in that with the step 1) in the volume of Kiwi berry juice be
Standard, the addition of the pectase is 40~50mg/L.
4. preparation method according to claim 1, it is characterised in that the step 1) in the pol of the turbid juice of Kiwi berry be 21
~23 ° of Brix.
5. the preparation method according to claim 1 or 4, it is characterised in that the step 1) in the turbid juice of Kiwi berry pH value
It is 3.4~3.6.
6. preparation method according to claim 1, it is characterised in that the step 2) in activated yeast include：According to 0.3
The inoculum concentration of~0.5g/L mixes the syrup that yeast and mass fraction are 4~6%, and 25~35min is activated at 36~40 DEG C.
7. preparation method according to claim 1, it is characterised in that the step 2) in the temperature of fermentation be 26~30
℃。
8. preparation method according to claim 1, it is characterised in that it is described remove slag after also include：The liquid phase group that will be obtained
Divide clarification and sterilize.
9. preparation method according to claim 8, it is characterised in that the temperature of the sterilizing is 75~85 DEG C.
10. preparation method according to claim 8 or claim 9, it is characterised in that the sterilization time is 13~17s.
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| CN201710127683.0A CN106867775A (en) | 2017-03-06 | 2017-03-06 | A kind of preparation method of gold zone Yangtao wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
| CN112852576A (en) * | 2021-03-01 | 2021-05-28 | 湖北文理学院 | Preparation method of kiwi fruit wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102212439A (en) * | 2011-05-23 | 2011-10-12 | 富阳海平食品有限公司 | Chinese gooseberry fermented wine and preparation method thereof |
| CN104673591A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Method for processing kiwi fruit lady fruit wine by adopting modern technology |
-
2017
- 2017-03-06 CN CN201710127683.0A patent/CN106867775A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102212439A (en) * | 2011-05-23 | 2011-10-12 | 富阳海平食品有限公司 | Chinese gooseberry fermented wine and preparation method thereof |
| CN104673591A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Method for processing kiwi fruit lady fruit wine by adopting modern technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410633A (en) * | 2018-05-21 | 2018-08-17 | 贵州省轻工业科学研究所 | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic |
| CN112852576A (en) * | 2021-03-01 | 2021-05-28 | 湖北文理学院 | Preparation method of kiwi fruit wine |
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