CN107057949A - The brewage process of floral type litchi spirit - Google Patents
The brewage process of floral type litchi spirit Download PDFInfo
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- CN107057949A CN107057949A CN201710501459.3A CN201710501459A CN107057949A CN 107057949 A CN107057949 A CN 107057949A CN 201710501459 A CN201710501459 A CN 201710501459A CN 107057949 A CN107057949 A CN 107057949A
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- C—CHEMISTRY; METALLURGY
- 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 the brewage process of floral type litchi spirit, comprise the following steps：1) lichee is removed the peel, be enucleated, take litchi pulp to be beaten, the pH value of regulation lichee slurry adds pectinase enzymatic hydrolysis, enzymolysis liquid filtered, filtrate is Lychee juice；2) Banana peel is added water mashing, the pH value of regulation Banana peel slurry adds pectinase enzymatic hydrolysis, enzymolysis liquid filtered, filtrate is bananas juice；3) it is 10 by weight by Lychee juice and bananas juice:0.1~0.3 mixing, adjusts the pol of blended fruit juice to 16~18%, the active dry yeast of inoculation blended fruit juice weight 0.01~0.02% ferments 15~20 days at 20~25 DEG C, obtains former wine；4) by former wine centrifugal filtration, ageing, as litchi spirit.This method with the addition of a small amount of bananas juice during adopting litchi fermentation, improve alcohol acyl group invertase activity in zymotic fluid, so as to improve the synthesis of Ester, improve the fruity of litchi spirit.
Description
Technical field
The invention belongs to brewing fruit wine technical field, and in particular to the brewage process of floral type litchi spirit.
Background technology
Lichee is the distinctive fruit of south China, and pulp is tender, containing higher sugar point, appropriate organic acid and a variety of amino
Acid, is of high nutritive value, unique flavor, is described as treasure in fruit.The Flavor of Litchi Wine brewed by low temperature is unique, nutritious, deep
Liked by people.Ester in litchi spirit is the most important part of fragrance component in wine, but normal fermentation mistake
Journey is uncontrollable, causes Ester content to decline, and the fruity that result in litchi spirit is boring.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of brewage process of floral type litchi spirit, this method is in lichee
A small amount of bananas juice is with the addition of in fermentation process, alcohol acyl group invertase activity in zymotic fluid is improved, so as to improve Ester
Synthesis, improve the fruity of litchi spirit.
The technical scheme that the present invention is provided there is provided a kind of brewage process of floral type litchi spirit, comprise the following steps：
1) lichee is removed the peel, be enucleated, take litchi pulp to be beaten, the pH value of regulation lichee slurry adds pectinase enzymatic hydrolysis, by enzyme
Liquid filtering is solved, filtrate is Lychee juice；
2) Banana peel is added water mashing, the pH value of regulation Banana peel slurry adds pectinase enzymatic hydrolysis, by enzymolysis liquid mistake
Filter, filtrate is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice:0.1~0.3 mixing, adjust the pol of blended fruit juice to 16~
18%, the active dry yeast of inoculation blended fruit juice weight 0.01~0.02% ferments 15~20 days at 20~25 DEG C, obtains original
Wine；
4) by former wine centrifugal filtration, ageing, as litchi spirit.
Step 1) in, the pH value of regulation lichee slurry is 4.0~5.0.
Step 1) in, the addition of pectase is 200~220mg/L lichee slurry, pectinase activity is 27000~
35000U/g；The hydrolysis temperature of pectase is 40~50 DEG C, and enzymolysis time is 20~30min.
Step 1) in, the weight ratio of pulp and water is 1：1~3.
Step 2) in, the pH value of regulation banana skin pulp is 4.0~5.0.
Step 2) in, the addition of pectase is 200~220mg/L banana skin pulps, pectinase activity is 27000~
35000U/g；The hydrolysis temperature of pectase is 40~50 DEG C, and enzymolysis time is 20~30min.
Step 2) in, the weight ratio of pericarp and water is 1：1~3.
Step 4) in, by filtrate ageing 3~6 months.
Ester in litchi spirit mainly include ethyl caprilate, certain herbaceous plants with big flowers acetoacetic ester, ethyl acetate, ethyl hexanoate, caproic acid oneself
Ester, isoamyl acetate etc..Ethyl caprilate has happy flowers and fruits fragrance, and certain herbaceous plants with big flowers acetoacetic ester has fruit aroma, and ethyl acetate has
Pineapple fragrance, isoamyl acetate has strong fruit aroma, and ethyl hexanoate and hexyl hexanoate have pineapple and banana fragrance.It is first
First, alcohol acyltransferase (AAT) vigor is significantly larger than Lychee juice in bananas juice, and alcohol and acetyl group coacetylase are in alcohol acyltransferase
Synthesizing ester compound under catalytic action, therefore, the addition of bananas juice substantially increase higher alcohol towards side chain ester type compound
Conversion, improve the fruit flavor of finished wine.Secondly, main aromatic components ratio close with fragrance component in lichee in Banana peel
As having ethyl hexanoate and hexyl hexanoate, and bananas juice addition is few, will not substantially cause the transformation of lichee fruit wine local flavor,
On the contrary so that lichee fruit wine fruit flavor is strong, fruity aroma is perfectly combined.3rd, reducing has pungent odor in litchi spirit
Higher alcohols material (isobutanol, active-amyl alcohol, isoamyl alcohol) and acetic acid equal size reduce, and give off a strong fragrance soft, are difficult after drinking
Top.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) lichee is removed the peel, be enucleated, take litchi pulp to add water mashing, the weight ratio of pulp and water is 1：1, regulation lichee slurry
PH value be 4.0, add pectinase enzymatic hydrolysis, the addition of pectase is 200mg/L lichee slurry, and pectinase activity is 27000U/
G, digests 20min at 40 DEG C, enzymolysis liquid is inactivated, filtering, and filtrate is Lychee juice；
2) banana skin is added water mashing, the weight ratio of banana skin and water is 1：1, the pH value of regulation banana skin pulp is 4.0,
Pectinase enzymatic hydrolysis are added, the addition of pectase is 200mg/L banana skin pulps, and pectinase activity is 27000U/g；At 40 DEG C
Lower enzymolysis 20min, enzymolysis liquid is inactivated, filtering, and filtrate is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice:0.1 mixing, adjusts the pol of blended fruit juice to 16%, is inoculated with
The active dry yeast of blended fruit juice weight 0.01%, ferments 15 days at 20 DEG C, obtains former wine；
4) by former wine centrifugal filtration, by filtrate ageing 3 months, as litchi spirit.
Reference examples 1
1) lichee is removed the peel, be enucleated, take litchi pulp to add water mashing, the weight ratio of pulp and water is 1：1, regulation lichee slurry
PH value be 4.0, add pectinase enzymatic hydrolysis, the addition of pectase is 200mg/L lichee slurry, and pectinase activity is 27000U/
G, digests 20min at 40 DEG C, enzymolysis liquid is inactivated, filtering, and filtrate is Lychee juice；
2) pol of regulation Lychee juice is to 16%, and the active dry yeast of inoculation Lychee juice weight 0.01% is issued at 20 DEG C
Ferment 15 days, obtains former wine；
3) by former wine centrifugal filtration, by filtrate ageing 3 months, as litchi spirit.
Embodiment 2
1) lichee is removed the peel, be enucleated, take litchi pulp to add water mashing, the weight ratio of pulp and water is 1：3, regulation lichee slurry
PH value be 5.0, add pectinase enzymatic hydrolysis, the addition of pectase is 220mg/L lichee slurry, and pectinase activity is 35000U/
G, digests 30min at 50 DEG C, enzymolysis liquid is inactivated, filtering, and filtrate is Lychee juice；
2) banana skin is added water mashing, the weight ratio of banana skin and water is 1：3, the pH value of regulation banana skin pulp is 5.0,
Pectinase enzymatic hydrolysis are added, the addition of pectase is 220mg/L banana skin pulps, and pectinase activity is 35000U/g；At 50 DEG C
Lower enzymolysis 30min, enzymolysis liquid is inactivated, filtering, and filtrate is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice:0.3 mixing, adjusts the pol of blended fruit juice to 18%, is inoculated with
The active dry yeast of blended fruit juice weight 0.02%, ferments 20 days at 25 DEG C, obtains former wine；
4) by former wine centrifugal filtration, by filtrate ageing 6 months, as litchi spirit.
Embodiment 3
1) lichee is removed the peel, be enucleated, take litchi pulp to add water mashing, the weight ratio of pulp and water is 1：2, regulation lichee slurry
PH value be 4.5, add pectinase enzymatic hydrolysis, the addition of pectase is 210mg/L lichee slurry, and pectinase activity is 30000U/
G, digests 25min at 45 DEG C, enzymolysis liquid is inactivated, filtering, and filtrate is Lychee juice；
2) banana skin is added water mashing, the weight ratio of banana skin and water is 1：2, the pH value of regulation banana skin pulp is 4.5,
Pectinase enzymatic hydrolysis are added, the addition of pectase is 210mg/L banana skin pulps, and pectinase activity is 30000U/g；At 45 DEG C
Lower enzymolysis 25min, enzymolysis liquid is inactivated, filtering, and filtrate is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice：0.2 mixing, adjusts the pol of blended fruit juice to 17%, is inoculated with
The active dry yeast of blended fruit juice weight 0.015%, ferments 18 days at 22 DEG C, obtains former wine；
4) by former wine centrifugal filtration, by filtrate ageing 5 months, as litchi spirit.
Embodiment 4
1) lichee is removed the peel, be enucleated, take litchi pulp to add water mashing, the weight ratio of pulp and water is 1：1, regulation lichee slurry
PH value be 5.0, add pectinase enzymatic hydrolysis, the addition of pectase is 200mg/L lichee slurry, and pectinase activity is 35000U/
G, digests 30min at 40 DEG C, enzymolysis liquid is inactivated, filtering, and filtrate is Lychee juice；
2) banana skin is added water mashing, the weight ratio of banana skin and water is 1：1, the pH value of regulation banana skin pulp is 5.0,
Pectinase enzymatic hydrolysis are added, the addition of pectase is 200mg/L banana skin pulps, and pectinase activity is 35000U/g；At 40 DEG C
Lower enzymolysis 30min, enzymolysis liquid is inactivated, filtering, and filtrate is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice：0.1 mixing, adjusts the pol of blended fruit juice to 18%, is inoculated with
The active dry yeast of blended fruit juice weight 0.01%, ferments 15 days at 25 DEG C, obtains former wine；
4) by former wine centrifugal filtration, by filtrate ageing 6 months, as litchi spirit.
The finished wine of embodiment 1 and reference examples 1 is subjected to headspace solid-phase microextraction and GC/MS is analyzed：
Headspace solid-phase microextraction is sampled：By embodiment 1 and the separately sampled 5ml of reference examples 1 in 20ml sealing headspace sample bottles,
25 DEG C of balances 10min, 100 μm of solid-phase micro-extraction fibre PFMS, using preceding in 250 DEG C of aging 2h, head space extracts under the conditions of 25 DEG C
30min is taken, 3min is desorbed in 230 DEG C, sample introduction carries out GC-MS detection and analysis.
GC-MS operating conditions：GC conditions：DB-1 30m × 0.25mm, column temperature uses temperature programming, initial 45 DEG C
1min is kept, 55 DEG C are warming up to 3 DEG C/min, 1min is kept, 120 DEG C are warming up to 10 DEG C/min, 10min is kept, is warming up to
200℃.230 DEG C of injector temperature, is not shunted, He flow velocitys 1ml/min.Mass Spectrometry Conditions：Ionization mode EI, electron energy 70eV,
Detector voltage 350V, 35~335amu of quality of scanning scope.
Experimental result see the table below 1：
Table 1
As seen from the above table, ethyl caprilate, certain herbaceous plants with big flowers acetoacetic ester etc. have the esters thing of flowers and fruits fragrance taste in the litchi spirit of experimental example 1
Matter content increase, while having containing for the higher alcohols material (isobutanol, active-amyl alcohol, isoamyl alcohol) and acetic acid of pungent odor etc.
Amount is reduced, and the litchi spirit fruit flavor of embodiment 1 is dense, and is difficult top.It can be seen from upper table, the fragrance of the litchi spirit of embodiment 1
Composition is the distinctive fragrance component of lichee, and is not introduced into special taint of odour composition, that is to say, that the addition of pineapple is not resulted in
Taint of odour.
Organize litchi spirit progress subjective appreciation test of the professional to embodiment 1 and reference examples 1 of sampling wine：
Standards of grading are shown in Table 2：
Table 2
Experimental result is shown in Table 3：
Table 3
| Embodiment 1 | Reference examples 1 | |
| Clarity | 6 | 5 |
| Shade of color | 6 | 5 |
| Colourity | 6 | 3 |
| Pure degree | 6 | 3 |
| Strong degree | 8 | 5 |
| Elegance | 8 | 3 |
| Harmony | 8 | 3 |
| Wine body structure | 8 | 6 |
| Fragrance last | 8 | 3 |
| Aftertaste | 6 | 3 |
As shown in Table 3, the fragrance of flowers is strong, aroma and fruity are harmonious for the litchi spirit of embodiment 1, enjoys endless aftertastes, much due to right
1 litchi spirit as usual.
Claims (8)
1. the brewage process of floral type litchi spirit, it is characterised in that：Comprise the following steps：
1) lichee is removed the peel, be enucleated, take litchi pulp to be beaten, the pH value of regulation lichee slurry adds pectinase enzymatic hydrolysis, by enzymolysis liquid
Filtering, filtrate is Lychee juice；
2) Banana peel is added water mashing, the pH value of regulation Banana peel slurry adds pectinase enzymatic hydrolysis, enzymolysis liquid is filtered, filters
Liquid is bananas juice；
3) it is 10 by weight by Lychee juice and bananas juice:0.1~0.3 mixing, adjusts the pol of blended fruit juice to 16~18%,
The active dry yeast of blended fruit juice weight 0.01~0.02% is inoculated with, is fermented 15~20 days at 20~25 DEG C, obtains former wine；
4) by former wine centrifugal filtration, ageing, as litchi spirit.
2. the brewage process of floral type litchi spirit according to claim 1, it is characterised in that：Step 1) in, adjust lichee
The pH value of slurry is 4.0~5.0.
3. the brewage process of the floral type litchi spirit according to profit requires 1, it is characterised in that：Step 1) in, pectase adds
Dosage is starched for 200~220mg/L lichee, and pectinase activity is 27000~35000U/g；The hydrolysis temperature of pectase is 40~50
DEG C, enzymolysis time is 20~30min.
4. the brewage process of the floral type litchi spirit according to profit requires 1, it is characterised in that：Step 1) in, pulp and water
Weight ratio is 1：1~3.
5. the brewage process of floral type litchi spirit according to claim 1, it is characterised in that：Step 2) in, regulation is fragrant
The pH value of any of several broadleaf plants follicarpium slurry is 4.0~5.0.
6. the brewage process of floral type litchi spirit according to claim 1, it is characterised in that：Step 2) in, pectase
Addition is 200~220mg/L banana skin pulps, and pectinase activity is 27000~35000U/g；The hydrolysis temperature of pectase is
40~50 DEG C, enzymolysis time is 20~30min.
7. the brewage process of floral type litchi spirit according to claim 1, it is characterised in that：Step 2) in, pericarp and water
Weight ratio be 1：1~3.
8. the brewage process of floral type litchi spirit according to claim 1, it is characterised in that：Step 4) in, by filtrate
Ageing 3~6 months.
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| CN201710501459.3A CN107057949A (en) | 2017-06-27 | 2017-06-27 | The brewage process of floral type litchi spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410637A (en) * | 2018-05-24 | 2018-08-17 | 广西运亨酒业有限公司 | Lichee brandy that the smell of fruits is very sweet and preparation method thereof |
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| CN1590527A (en) * | 2003-11-11 | 2005-03-09 | 李志坚 | Dry or semidry type litchi wine and its production method |
| CN103289866A (en) * | 2013-06-26 | 2013-09-11 | 罗琼 | A brewing technique for banana wine fruit wine of banana |
| CN103409307A (en) * | 2013-09-06 | 2013-11-27 | 陈镇 | Production method of banana wine |
| CN103805392A (en) * | 2013-12-13 | 2014-05-21 | 李运雄 | Flower fragrant lychee wine |
| CN104031799A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of lychee wine |
| CN104987971A (en) * | 2014-12-11 | 2015-10-21 | 惠州学院 | Lychee-averrhoa carambola sweet wine brewing method |
| CN105176732A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Fruity litchi wine |
-
2017
- 2017-06-27 CN CN201710501459.3A patent/CN107057949A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1590527A (en) * | 2003-11-11 | 2005-03-09 | 李志坚 | Dry or semidry type litchi wine and its production method |
| CN103289866A (en) * | 2013-06-26 | 2013-09-11 | 罗琼 | A brewing technique for banana wine fruit wine of banana |
| CN103409307A (en) * | 2013-09-06 | 2013-11-27 | 陈镇 | Production method of banana wine |
| CN103805392A (en) * | 2013-12-13 | 2014-05-21 | 李运雄 | Flower fragrant lychee wine |
| CN104031799A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of lychee wine |
| CN104987971A (en) * | 2014-12-11 | 2015-10-21 | 惠州学院 | Lychee-averrhoa carambola sweet wine brewing method |
| CN105176732A (en) * | 2015-08-31 | 2015-12-23 | 广西运亨酒业有限公司 | Fruity litchi wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410637A (en) * | 2018-05-24 | 2018-08-17 | 广西运亨酒业有限公司 | Lichee brandy that the smell of fruits is very sweet and preparation method thereof |
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