CN107287072A - A kind of ice Lycium chinense wine and preparation method thereof - Google Patents
A kind of ice Lycium chinense wine and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to the preparation method of fruit wine, specially a kind of preparation method of ice Lycium chinense wine belongs to technical field of food beverage.Described preparation method, step is included last stubble matrimony vine after 15 7 DEG C harvest, and fruit is soaked and rinsed with 18 DEG C of water, is crushed again at 15 7 DEG C after drying up the remaining moisture of fruit surface with 14 DEG C of cold wind after cleaning；Afterwards by pulp in 78 DEG C of microwave thawings；Again by enzymolysis, flash distillation, recovery fragrance；Fruit juice cold fermentation, ageing, freezing processing, sterilization, filling etc..While preparation method of the present invention removes the impurity such as matrimony vine surface dirt and residual reduction agriculture, the concentration of fruit juice will not be reduced.Matrimony vine pulp after crushing carries out microwave thawing under the pressing temperature needed for brewageing ice wine, and acquisition meets the uniform of temperature requirement and do not freeze pulp, compared with traditional ice wine technique, is more beneficial for product quality control and raising, and provide basis for following process.
Description
Technical field
The present invention relates to the preparation method of fruit wine, specially a kind of preparation method of ice Lycium chinense wine belongs to food and drink skill
Art field.
Background technology
Traditional ice wine refers to a kind of sweet wine.According to《GB/T 25504-2010》Definition, ice-wine (Ice
Wine) refer to postpone grape and harvest, grape is kept certain time on branch when temperature is less than -7 DEG C under natural conditions, is tied
Ice, harvesting is squeezed under icing condition, and ferment the grape wine (not allowing additional sugar source in process of production) brewed.
Publication number:103436399A invention《A kind of Making method of vitis amurensis ice wine》Disclose a kind of V. amurensis ice wine
Brewing method：The northern ice red fruit of natural icing condition is adopted down → sorted, squeezing → addition sulfur dioxide → addition pectin
Enzyme, low temperature clarification → addition yeast, cold fermentation → stuck fermentation → addition bentonite are clarified, low temperature ageing → diatomite mistake
Filter, aseptic filtration → bottling → are drunk.
Publication number:103923782A invention《A kind of production method of selenium-rich ice-wine》Disclose a kind of selenium-rich ice Portugal
The production method of grape wine.By selenium-rich vinifera production, naturally frozen processing, harvesting sorting, pressure extracting juice, ice liquor brewing,
Ice-wine is made in temperature controlled fermentation, ageing clarification and freezing and filtering process.The present invention makes grape fruit selenium element content extremely notable
Improve, the ice wine of high-quality is then obtained by ice wine brewage technology, the ice wine of acquisition can retain uva to greatest extent
Various nutritional ingredients and the selenium element beneficial to human body in reality, and make functional components therein such as resveratrol and selenium member
Element etc. can quickly, comprehensively be absorbed by the body.Suitably as selenium-rich ice-wine production method application.
Generally named by raw material of other fruit according to the frozen water fruit wine of ice wine technique productions with this kind of fruit title, example
Such as publication number:103642644A invention《A kind of sea-buckthorn wine and its production method》Disclosed sea-buckthorn wine production method is：
Natural freezing fructus hippophae or the fructus hippophae of artificial freezing processing are removed at the impurity such as branches and leaves, carpopodium, washing, frost through screening cleaning
Reason, cryogenic pulverization, low temperature long-time solid-state and liquid mixing glycolysis, separate, stabilize, allocating, the key technology such as low temperature is degerming
Production is rich in various nutrients, with fragrant, the best in quality sea-buckthorn wine of obvious sea-buckthorn.
Publication number:103114015A invention《The production method of raspberry icewine》Disclose a kind of producer of raspberry icewine
Method, is characterized in that, it comprises the following steps：The raspberry fruit in ice hockey shape of snow and ice cover is plucked at -10 DEG C~-14 DEG C
It is real；Well-tended appearance, the fruit of raspberry corroded without disease pest are filtered out, is placed in sealed fermenter；Enter below -8 DEG C of temperature
Row squeezing, only remaining 10%~15% pure raspberry is starched after squeezing；Raspberry slurry after squeezing is warming up to 7 DEG C~14 DEG C；To raspberry
After addition 20mg/L pectase is digested in slurry, clarification is stood；Yeast is added into fermentation tank, in 8 DEG C~15 DEG C progress
Fermentation；When Alcohol degree reaches 9%~13%, stop raspberry icewine former wine of fermenting to obtain；Raspberry icewine former wine is pumped into oak
Ageing in bucket；Glue under diatomite is added into the raspberry icewine former wine after ageing, clarifying treatment is carried out, is stood after aseptic filtration cold
Hide, filter off that sediment is filling gets product.
Publication number:102382741A invention《Berry ice wine and preparation method thereof》Disclosed berry ice wine preparation method is
Raw material is brewageed and formed by frost, Normal juice cold fermentation, freeze concentration, low temperature ageing, aseptic filtration, packaging.
Publication number:102102076A invention《A kind of brewage process of ice pomegranate wine》Disclose a kind of wine of ice pomegranate wine
Technique is made, belongs to brewing fruit wine field.The brewage process of the ice pomegranate wine, it is characterized in that：Ripe pomegranate is squeezed the juice
Afterwards, using macromolecular solute and the density variation of water and the relation principle of different solute solutions and freezing point by juice of my pomegranate low temperature cold
Jelly processing, separates except the solid-state ice body freezed above, is protected by raw material low temperature of the high concentration juice of my pomegranate of non-freezing state
Sugar fermentation obtains ice pomegranate wine.Present invention decreases the broken of the loss of volatile aromatic substance in juice of my pomegranate and heat-sensitive substance
It is bad, after fermentation, improve the local flavor and mouthfeel of ice pomegranate wine.
In matrimony vine is planted, it is considered that the first planting Lycium barbarum. L Quality highest in June, it is gradually reduced backward, arrives October
Last batch of matrimony vine market value is relatively minimum, and often also has a certain amount of surplus fruit after last batch of collecting medlar.Therefore,
Staying branch not harvest or brewage ice wine using the surplus fruit after last batch of collecting medlar last batch of matrimony vine has certain prospect.
Publication number:101701172A invention《Ice medlar wine and its brewing method》Disclose what is brewed by raw material of fructus lycii
Ice medlar wine and preparation method thereof.It is characterized in long-term using nature frost technology and low temperature multigelation technology and microorganism low-temperature
The brewage process that fermentation technique is combined, and Chinese holly is made using honey, pectase, the lower stable processing of glue of acid protease clarification
Qi ice wine.Matrimony vine nature freezing method：Before being set under the medlar fresh fruit in season in late autumn after -6~-10 DEG C Celsius of natural frost,
Harvesting, sorting, cleaning；Matrimony vine thawing method：Through multiple -10~-15 DEG C of Low-temperature Ices Celsius after well-done matrimony vine harvesting sorting
Freeze, melt；Ice fructus lycii ferments through squeezing the juice, repeatedly, clarified, low tempertaure storage curing, allotment, sterilization filling is into ice medlar wine.With this
The ice medlar wine that method production is brewed has the aroma and strong Qi perfume of quiet and tastefully laid out pleasure, and wine body harmony is soft, and unique style has
Multiple nutritional components, its quality is substantially better than the Lycium chinense wine of commonsense method brew.
Fruit wine, the grape wine craft of prior art, to avoid after fruit cleaning, water for cleaning brings fruit juice, traditional handicraft into
Squeeze the juice it is previous as fruit is not cleaned, or using this technique to environment, medication of application etc. require it is especially tight
Lattice, can greatly increase workload, increase production cost；If prophase management does not catch up with simultaneously, it is easy to cause fruit juice or fruit wine
Agriculture is residual, heavy metals exceeding standard.Above-mentioned Patents are some of after fruit flushing, and flushing liquor is incorporated into fruit juice carries out subsequent fermentation
Processing.Even have, such as publication number：101701172A invention due to being diluted to wolfberry juice, follow-up addition sugar,
The amount of the external sugar source such as honey is larger, and the ice wine of high-quality does not allow extra addition sugar often.Secondly, restriction matrimony vine production
The problem of one critically important factor of product sale is Chinese wolfberry fruit residues of pesticides, this in matrimony vine planting process with being prone to worm
Evil, adopt rear fresh fruit be difficult to preserve and fruit on residues of banned pesticides be difficult to remove etc. and have much relations, prior art is not solved simultaneously
How Chinese wolfberry fruit effectively is cleaned while fruit juice is not diluted.On the other hand, the grape of traditional fermentation ice wine, matrimony vine are to freeze
Squeeze, wherein moisture is separated because freezing in squeezing with pulp mostly, obtained rich in sugar and aromatic substance under knot state
While pulp, the loss of flavor components in ice is easily caused, and product quality is often difficult to control to.
The content of the invention
To solve the above problems, the present invention provides a kind of ice Lycium chinense wine.
The present invention ice wine is brewageed by raw material of matrimony vine, to pulp ice wine squeezing need at a temperature of microwave thawing, use
Flash distillation combines local flavor and reclaims the pulp that acquisition stable components and local flavor are more preferably retained, and high-quality ice Chinese holly is brewageed based on this
Qi wine.
The present invention provides a kind of preparation method of ice Lycium chinense wine, comprises the following steps：(1) fruit harvesting, sorting, cleaning,
It is broken；(2) pulp thaws；(3) digest；(4) flash, reclaim fragrance；(5) fruit juice cold fermentation, ageing, freezing processing, sterilization,
It is filling.
The fruit harvesting, sort, clean, being broken for：
Matrimony vine is ten months bottoms or so last batch of matrimony vine, and collecting time is mid-February mid-November to next year, 20:00 to
Next day 6:00, harvesting temperature is -15--7 DEG C；It is quick to remove limb, stalk, decayed fruit etc., full grains, unabroken jelly fruit are obtained,
Storage temperature is not higher than -8 DEG C；Harvesting and sorting instrument are tweezers or rubber gloves.Clean to soak fruit with 1-8 DEG C of water
1-3min is rinsed after 5-15min, so repeatedly 3-5 times, with the moisture that 1-4 DEG C of cold wind drying fruit surface is remaining after cleaning；
- 15--7 DEG C of crusher in crushing room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
The pulp thaws：
Pulp is put into microwave treater, microwave treater power 300-600W, microwave thawing is carried out to pulp, set
Defrosting critical-temperature is -7-8 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature
Microwave treatment, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
The pulp is digested：
The mixed enzyme used is that mass ratio is 7-4:1 pectase and cellulase, mixed enzyme addition mass fraction is Chinese holly
Brix Scale is not less than 32 degree, adjustment after the 0.5-2% of Qi juice, 8-12 DEG C of hydrolysis temperature, enzymolysis time 24-48h, clarifying treatment
The total SO of pulp2For 40-60mg/L, adjustment total acid is separated by filtration to obtain pulp clear liquid in 2-7g/L, clarity after being less than 250NTU.
The pulp flash distillation, recovery fragrance are：
Pulp clear liquid is concentrated using flash evaporation technology, -7-8 DEG C of temperature, vacuum 2000-10Pa, time 600-
30s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
The 1/10-1/4 of original volume is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and day
The high concentration wolfberry juice of right aromatic substance.
The preparation method of the ice Lycium chinense wine, can also include local flavor set-up procedure；
The local flavor is adjusted to：The flavor substance used is allowed to adjust high concentration wolfberry juice local flavor using this area
It is whole；
Preferably, the local flavor is adjusted in high concentration wolfberry juice to add fragrance of a flower extract solution and/or fruity extract solution, add
Dosage is the 5%-15% of high concentration wolfberry juice mass fraction；
The fragrance of a flower extract solution, the preparation method of fruity extract solution comprise the following steps：Petal or pulp are crushed, by 1:
Between ultrasonication is in 20 mass ratio addition water, 40-60kHz ultrasonic assistant refluxing extraction 30-120min, extraction process
Every formula, stop 6-10min per ultrasonically treated 5-8min, then carry out next time ultrasonically treated；Adjustment pH value is 5- after extraction terminates
7,30-40 DEG C of mixed enzyme for adding extract solution quality 1-3% digests 30-60min, and 95 DEG C of processing 1-3min go out after enzyme, pellicle
The 1/10-1/2 for original volume is concentrated, fragrance of a flower extract solution, fruity extract solution is obtained.
The petal is in rose, China rose, Jasmine, lilac, chrysanthemum, sophora flower, lavender or dried peppermint leaf
It is at least one；
The pulp is in lemon, citrus, honeydew melon, peach, plum, cherry, strawberry, raspberry, blackberry, blueberry or blackcurrant
It is at least one；
The mixed enzyme is that protease, pectase and cellulase press 5-8:4-7:1-2 mass ratio mixing.
The fruit juice cold fermentation, ageing, freezing processing, sterilization, filling it is：
Temperature is controlled after wolfberry juice tinning at 8-12 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
1-3%, fermentation time 40-90d, proportion is changed into 1.045-1.075, total sugar content 100-150g/L when wolfberry juice is at 20 DEG C,
It is warming up to 15-18 DEG C to continue to keep the good aeration status of fermentation tank in the 15-25d that ferments, fermentation process, adds by 100-150mg/L
Plus SO2Terminate after fermentation, the free SO of adjustment2For 20-50mg/L, ageing temperature is -4-4 DEG C.Low temperature of the fermented wine through 180d is old
After wine, lower glue clarification.Adjust total SO2To 120-160mg/L.Wine after ageing is subjected to freezing processing, processing before filling
Temperature is -4-4 DEG C, processing time 5-10d.Ice Lycium chinense wine former wine is removed into miscellaneous bacteria with membrane filtration and efficiently separated in ice wine
Turbid material.With heat-exchangers of the plate type, by temperature control at 85 DEG C ± 5 DEG C, time 10-60s is killed to ice Lycium chinense wine
Bacterium, uses instantaneous cooling after sterilization, by wine temperature drop to room temperature (20 DEG C ± 5 DEG C), carries out sterile filling.
Beneficial effect
1. liquor-making raw material is using relatively low last batch of matrimony vine of market value, but it is played as preparing ice matrimony vine
The irreplaceability of liquor raw material, improves the market value of last stubble matrimony vine, and enriches the species of Lycium chinense wine；
2. after matrimony vine is cleaned with 1-8 DEG C of water to fruit, the remaining moisture of fruit surface is dried up with 1-4 DEG C of cold wind,
While removing the impurity such as matrimony vine surface dirt and residual reduction agriculture, the concentration of fruit juice will not be reduced.Fructus lycii after will be broken
Slurry carries out microwave thawing under the pressing temperature needed for brewageing ice wine, and acquisition meets the uniform of temperature requirement and do not freeze pulp, with
Traditional ice wine fruit squeezing is compared, and is more beneficial for product quality control and raising, and provide basis for following process；
3. the pulp state needed using flash evaporation technology concentrated fruit pulp to ice wine, concentration add-back is carried out by the composition volatilized
Concentrate after being flashed to pulp, gained matrimony vine juice concentration is high, and the particularly wine brewing such as pol base values is higher；Compared to tradition side
Method remains the flavor components in matrimony vine to greatest extent, is had a clear superiority for preparing high-quality ice drinking utensils.
4. ice Lycium chinense wine is divided into original flavor, three major classes of floral type and Fruity type using local flavor adjustment technology, ice is enriched
The designs and varieties of Lycium chinense wine, can meet different taste human needs.
Embodiment
Embodiment 1
(1) fruit harvesting, sorting, cleaning, broken
The collecting medlar time is mid-December, 21:00 to 23:00, harvesting temperature is -10 DEG C；It is quick remove limb, stalk,
Decayed fruit etc., obtains full grains, unabroken jelly fruit, -10 DEG C of storage temperature；Harvesting and sorting instrument are tweezers.With 5 DEG C of water
To rinsing 3min after fruit immersion 10min, so repeatedly 3 times, the remaining water of fruit surface is dried up with 4 DEG C of cold wind after cleaning
Point；- 10 DEG C of crusher in crushing room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
(2) pulp thaws
Pulp is put into microwave treater, microwave treater power 300W, microwave thawing is carried out to pulp, set and thaw
Critical-temperature is -4 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature at microwave
Reason, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
(3) pulp is digested
The mixed enzyme used is that mass ratio is 6:1 pectase and cellulase, mixed enzyme addition mass fraction is matrimony vine
35 degree of Brix Scale after the 1% of juice, 12 DEG C of hydrolysis temperature, enzymolysis time 36h, clarifying treatment, the total SO of adjustment pulp2For 40mg/
L, adjustment total acid is separated by filtration to obtain pulp clear liquid after 6g/L, clarity 200NTU..
(4) pulp flash distillation, recovery fragrance
The pulp clear liquid digested after clarification is concentrated using flash evaporation technology, 4 DEG C of temperature, vacuum 100Pa, time
200s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
Original volume 1/5 is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and natural aromatic
The high concentration wolfberry juice of material.
(5) local flavor is adjusted
Local flavor is adjusted in high concentration wolfberry juice to add fragrance of a flower extract solution and fruity extract solution, and addition is high concentration Chinese holly
The mass ratio of the 9% of Qi juice mass fraction, fragrance of a flower extract solution and fruity extract solution is 1:1；
Jasmine and strawberry are crushed respectively, by 1:20 mass ratio adds water, 60kHz ultrasonic assistant refluxing extractions
Ultrasonication is compartment in 80min, extraction process, stops 8min per ultrasonically treated 8min, then carry out at ultrasound next time
Reason；Adjustment pH value is 6.5 after extraction terminates, and adds 35 DEG C of enzymolysis 60min of mixed enzyme of extract solution quality 1%, 95 DEG C of processing
1min goes out after enzyme, and pellicle concentration is the 1/5 of original volume, obtains fragrance of a flower extract solution and fruity extract solution.Mixed enzyme is protease, fruit
Glue enzyme and cellulase press 5:5:1 mass ratio mixing.
(6) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling
Temperature is controlled after wolfberry juice tinning at 12 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
1%, fermentation time 80d, proportion is changed into 1.055, total sugar content 110g/L when wolfberry juice is at 20 DEG C, is warming up to 18 DEG C and continues to send out
The good aeration status of fermentation tank is kept in ferment 25d, fermentation process, SO is added by 120mg/L2Terminate after fermentation, the free SO of adjustment2
For 20mg/L, ageing temperature is 4 DEG C.After low temperature ageing of the fermented wine through 180d, lower glue clarification.Adjust total SO2To 150mg/
L.Wine after ageing is subjected to freezing processing before filling, treatment temperature is -4 DEG C, processing time 7d.By ice Lycium chinense wine former wine
Miscellaneous bacteria is removed with membrane filtration and efficiently separates the turbid material in ice wine.With heat-exchangers of the plate type, by temperature control 85
DEG C or so 15s, ice Lycium chinense wine is sterilized, instantaneous cooling is used after sterilization, wine temperature drop to room temperature (20 DEG C or so) are carried out
Sterile filling.
Embodiment 2
(1) fruit harvesting, sorting, cleaning, broken
The collecting medlar time is at the beginning of 1 month 20:00 to 23:00, harvesting temperature is -12 DEG C；It is quick to remove limb, stalk, decayed fruit
Deng, obtain full grains, unabroken jelly fruit, -8 DEG C of storage temperature；Harvesting and sorting instrument are tweezers.With 6 DEG C of water to fruit
3min is rinsed after real immersion 5min, so repeatedly 5 times, the remaining moisture of fruit surface is dried up with 2 DEG C of cold wind after cleaning；It is broken
- 8 DEG C of crusher machine room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
(2) pulp thaws
Pulp is put into microwave treater, microwave treater power 500W, microwave thawing is carried out to pulp, set and thaw
Critical-temperature is 4 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature at microwave
Reason, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
(3) pulp is digested
The mixed enzyme used is that mass ratio is 5:1 pectase and cellulase, mixed enzyme addition mass fraction is matrimony vine
33 degree of Brix Scale after the 1.5% of juice, 11 DEG C of hydrolysis temperature, enzymolysis time 42h, clarifying treatment, the total SO of adjustment pulp2For
45mg/L, adjustment total acid is separated by filtration to obtain pulp clear liquid after 5g/L, clarity 210NTU..
(4) pulp flash distillation, recovery fragrance
The pulp clear liquid digested after clarification is concentrated using flash evaporation technology, 5 DEG C of temperature, vacuum 80Pa, time
300s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
Original volume 1/4 is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and natural aromatic
The high concentration wolfberry juice of material.
(5) local flavor is adjusted
Local flavor is adjusted in high concentration wolfberry juice to add fragrance of a flower extract solution, and addition is high concentration wolfberry juice mass fraction
7%；
Chrysanthemum is crushed, by 1:20 mass ratio adds water, 50kHz ultrasonic assistant refluxing extraction 90min, extraction process
Middle ultrasonication is compartment, stops 6min per ultrasonically treated 6min, then carry out next time ultrasonically treated；Extraction is adjusted after terminating
Whole pH value is 6, and 37 DEG C of mixed enzyme for adding extract solution quality 1% digests 40min, and 95 DEG C of processing 1min go out after enzyme, and pellicle is dense
The 1/4 of original volume is condensed to, fragrance of a flower extract solution is obtained.Mixed enzyme is that protease, pectase and cellulase press 6:7:1 mass ratio is mixed
Close.
(6) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling
Temperature is controlled after wolfberry juice tinning at 12 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
3%, fermentation time 90d, proportion is changed into 1.065, total sugar content 140g/L when wolfberry juice is at 20 DEG C, is warming up to 18 DEG C and continues to send out
The good aeration status of fermentation tank is kept in ferment 22d, fermentation process, SO is added by 140mg/L2Terminate after fermentation, the free SO of adjustment2
For 20mg/L, ageing temperature is 4 DEG C.After low temperature ageing of the fermented wine through 180d, lower glue clarification.Adjust total SO2To 150mg/
L.Wine after ageing is subjected to freezing processing before filling, treatment temperature is 0 DEG C, processing time 6d.By ice Lycium chinense wine former wine
Miscellaneous bacteria is removed with membrane filtration and efficiently separates the turbid material in ice wine.With heat-exchangers of the plate type, by temperature control 85
DEG C or so 20s, ice Lycium chinense wine is sterilized, instantaneous cooling is used after sterilization, wine temperature drop to room temperature (20 DEG C or so) are carried out
Sterile filling.
Embodiment 3
(1) fruit harvesting, sorting, cleaning, broken
The collecting medlar time is at the beginning of 12 months 23:00 to next day 2:00, harvesting temperature is -14 DEG C；It is quick remove limb, stalk,
Decayed fruit etc., obtains full grains, unabroken jelly fruit, -8 DEG C of storage temperature；Harvesting and sorting instrument are tweezers.With 6 DEG C of water
To rinsing 1min after fruit immersion 12min, so repeatedly 4 times, the remaining water of fruit surface is dried up with 3 DEG C of cold wind after cleaning
Point；- 12 DEG C of crusher in crushing room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
(2) pulp thaws
Pulp is put into microwave treater, microwave treater power 450W, microwave thawing is carried out to pulp, set and thaw
Critical-temperature is 0 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature at microwave
Reason, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
(3) pulp is digested
The mixed enzyme used is that mass ratio is 7:1 pectase and cellulase, mixed enzyme addition mass fraction is matrimony vine
36 degree of Brix Scale after the 1% of juice, 12 DEG C of hydrolysis temperature, enzymolysis time 30h, clarifying treatment, the total SO of adjustment pulp2For 40mg/
L, adjustment total acid is separated by filtration to obtain pulp clear liquid after 7g/L, clarity 220NTU.
(4) pulp flash distillation, recovery fragrance
The pulp clear liquid digested after clarification is concentrated using flash evaporation technology, 5 DEG C of temperature, vacuum 80Pa, time
300s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
Original volume 1/4 is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and natural aromatic
The high concentration wolfberry juice of material.
(5) local flavor is adjusted
Local flavor is adjusted in high concentration wolfberry juice to add fruity extract solution, and addition is high concentration wolfberry juice mass fraction
12%；
Honeydew melon is crushed, by 1:20 mass ratio adds water, 60kHz ultrasonic assistant refluxing extraction 45min, extraction process
Middle ultrasonication is compartment, stops 6min per ultrasonically treated 8min, then carry out next time ultrasonically treated；Extraction is adjusted after terminating
Whole pH value is 7, and 39 DEG C of mixed enzyme for adding extract solution quality 1% digests 35min, and 95 DEG C of processing 1min go out after enzyme, and pellicle is dense
The 1/10 of original volume is condensed to, fruity extract solution is obtained.Mixed enzyme is that protease, pectase and cellulase press 6:6:1 mass ratio
Mixing.
(6) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling
Temperature is controlled after wolfberry juice tinning at 10 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
3%, fermentation time 70d, proportion is changed into 1.050, total sugar content 130g/L when wolfberry juice is at 20 DEG C, is warming up to 18 DEG C and continues to send out
The good aeration status of fermentation tank is kept in ferment 20d, fermentation process, SO is added by 160mg/L2Terminate after fermentation, the free SO of adjustment2
For 25mg/L, ageing temperature is 0 DEG C.After low temperature ageing of the fermented wine through 180d, lower glue clarification.Adjust total SO2To 150mg/
L.Wine after ageing is subjected to freezing processing before filling, treatment temperature is 0 DEG C, processing time 6d.By ice Lycium chinense wine former wine
Miscellaneous bacteria is removed with membrane filtration and efficiently separates the turbid material in ice wine.With heat-exchangers of the plate type, by temperature control 85
DEG C or so 16s, ice Lycium chinense wine is sterilized, instantaneous cooling is used after sterilization, wine temperature drop to room temperature (20 DEG C or so) are carried out
Sterile filling.
Embodiment 4
(1) fruit harvesting, sorting, cleaning, broken
The collecting medlar time is late November, 0:00 to 4:00, harvesting temperature is -15 DEG C；It is quick remove limb, it is stalk, rotten
Fruit etc., obtains full grains, unabroken jelly fruit, -12 DEG C of storage temperature；Harvesting and sorting instrument are tweezers.With 1 DEG C of water pair
3min is rinsed after fruit immersion 15min, so repeatedly 4 times, the remaining moisture of fruit surface is dried up with 4 DEG C of cold wind after cleaning；
- 15 DEG C of crusher in crushing room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
(2) pulp thaws
Pulp is put into microwave treater, microwave treater power 600W, microwave thawing is carried out to pulp, set and thaw
Critical-temperature is -7 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature at microwave
Reason, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
(3) pulp is digested
The mixed enzyme used is that mass ratio is 4:1 pectase and cellulase, mixed enzyme addition mass fraction is matrimony vine
38 degree of Brix Scale after the 0.5% of juice, 12 DEG C of hydrolysis temperature, enzymolysis time 24h, clarifying treatment, the total SO of adjustment pulp2For
50mg/L, adjustment total acid is separated by filtration to obtain pulp clear liquid after 6.5g/L, clarity 200NTU.
(4) pulp flash distillation, recovery fragrance
The pulp clear liquid digested after clarification is concentrated using flash evaporation technology, -7 DEG C of temperature, vacuum 2000Pa, time
30s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
Original volume 1/8 is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and natural aromatic
The high concentration wolfberry juice of material.
(5) local flavor is adjusted
Local flavor is adjusted in high concentration wolfberry juice to add fragrance of a flower extract solution and fruity extract solution, and addition is high concentration Chinese holly
The 15% of Qi juice mass fraction, fragrance of a flower extract solution and fruity extract solution can be arbitrary proportion；
Sophora flower and blackberry, blueberry are crushed respectively, by 1:20 mass ratio adds water, 50kHz ultrasonic assistant refluxing extractions
Ultrasonication is compartment in 70min, extraction process, stops 7min per ultrasonically treated 7min, then carry out at ultrasound next time
Reason；Adjustment pH value is 5 after extraction terminates, and adds mixed enzyme 30 DEG C of enzymolysis 60min, 95 DEG C of processing 1min of extract solution quality 1%
Go out after enzyme, pellicle concentration is the 1/4 of original volume, obtains fragrance of a flower extract solution and fruity extract solution.Mixed enzyme is protease, pectase
8 are pressed with cellulase:5:2 mass ratio mixing.
(6) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling
Temperature is controlled after wolfberry juice tinning at 8 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
2%, fermentation time 90d, proportion is changed into 1.060, total sugar content 150g/L when wolfberry juice is at 20 DEG C, is warming up to 18 DEG C and continues to send out
The good aeration status of fermentation tank is kept in ferment 25d, fermentation process, SO is added by 150mg/L2Terminate after fermentation, the free SO of adjustment2
For 50mg/L, ageing temperature is 4 DEG C.After low temperature ageing of the fermented wine through 180d, lower glue clarification.Adjust total SO2To 120mg/
L.Wine after ageing is subjected to freezing processing before filling, treatment temperature is 4 DEG C, processing time 5d.By ice Lycium chinense wine former wine
Miscellaneous bacteria is removed with membrane filtration and efficiently separates the turbid material in ice wine.With heat-exchangers of the plate type, by temperature control 85
DEG C or so 10s, ice Lycium chinense wine is sterilized, instantaneous cooling is used after sterilization, wine temperature drop to room temperature (20 DEG C or so) are carried out
Sterile filling.
Embodiment 5
(1) fruit harvesting, sorting, cleaning, broken
The collecting medlar time is by the end of January 23:00 to next day 4:00, harvesting temperature is -15 DEG C；It is quick remove limb, stalk,
Decayed fruit etc., obtains full grains, unabroken jelly fruit, -15 DEG C of storage temperature；Harvesting and sorting instrument are tweezers.With 8 DEG C of water
To rinsing 1min after fruit immersion 5min, so repeatedly 5 times, the remaining moisture of fruit surface is dried up with 1 DEG C of cold wind after cleaning；
- 15 DEG C of crusher in crushing room temperature, broken rear fruit is smashed and matrimony vine seed is complete.
(2) pulp thaws
Pulp is put into microwave treater, microwave treater power 300W, microwave thawing is carried out to pulp, set and thaw
Critical-temperature is 8 DEG C, is then stopped when the temperature sensor measurement of microwave treater reaches critical-temperature to pulp temperature at microwave
Reason, it is the uniform pulpous state without icing pulp is thawed, and obtains wolfberry juice.
(3) pulp is digested
The mixed enzyme used is that mass ratio is 4:1 pectase and cellulase, mixed enzyme addition mass fraction is matrimony vine
35 degree of Brix Scale after the 2% of juice, 8 DEG C of hydrolysis temperature, enzymolysis time 48h, clarifying treatment, the total SO of adjustment pulp2For 40mg/L,
Adjustment total acid is separated by filtration to obtain pulp clear liquid after 5g/L, clarity 180NTU.
(4) pulp flash distillation, recovery fragrance
The pulp clear liquid digested after clarification is concentrated using flash evaporation technology, 0 DEG C of temperature, vacuum 10Pa, time
600s, obtains concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle after collection is dense
Original volume 1/10 is condensed to, concentration distillate is obtained；Distillate add-back concentrate will be concentrated, so as to obtain rich in sugar and natural aromatic
The high concentration wolfberry juice of material.
(5) local flavor is adjusted
Local flavor is adjusted in high concentration wolfberry juice to add fragrance of a flower extract solution, and addition is high concentration wolfberry juice mass fraction
5%；
Rose is crushed, by 1:20 mass ratio adds water, and 40kHz ultrasonic assistant refluxing extraction 120min are extracted
During ultrasonication be compartment, stop 7min per ultrasonically treated 5min, then carry out next time ultrasonically treated；Extraction terminates
Adjustment pH value is 7 afterwards, adds 35 DEG C of enzymolysis 40min of mixed enzyme of extract solution quality 1%, 95 DEG C of processing 2min go out after enzyme, semi-transparent
Film concentration is the 1/8 of original volume, obtains fruity extract solution.Mixed enzyme is that protease, pectase and cellulase press 6:7:2 quality
Than mixing.
(6) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling
Temperature is controlled after wolfberry juice tinning at 12 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is wolfberry juice
2%, fermentation time 90d, proportion is changed into 1.075, total sugar content 140g/L when wolfberry juice is at 20 DEG C, is warming up to 15 DEG C and continues to send out
The good aeration status of fermentation tank is kept in ferment 25d, fermentation process, SO is added by 100mg/L2Terminate after fermentation, the free SO of adjustment2
For 20mg/L, ageing temperature is -4 DEG C.After low temperature ageing of the fermented wine through 180d, lower glue clarification.Adjust total SO2To 120mg/
L.Wine after ageing is subjected to freezing processing before filling, treatment temperature is -4 DEG C, processing time 10d.Ice Lycium chinense wine is former
Wine removes miscellaneous bacteria with membrane filtration and efficiently separates the turbid material in ice wine.With heat-exchangers of the plate type, temperature control is existed
85 DEG C or so 60s, are sterilized to ice Lycium chinense wine, and instantaneous cooling is used after sterilization, wine temperature drop to room temperature (20 DEG C or so) enter
Row sterile filling.
According to《GB/T 25504-2010 ice-wine》And other relevant criterions (see (1)-(5)) measure ice Lycium chinense wine is each
Index, as a result as shown in (6)：
(1) organoleptic indicator
Color and luster：Faint yellow or golden yellow；
Clarity：Clarification, it is glossy, without obvious suspension；
Fragrance：It is fragrant with pure, abundant, graceful, happy, harmonious dry fruit；
Taste：Mellow and full plentiful, sour and sweet palatability, soft coordination.
(2) physical and chemical index：
(3) microbiological indicator：
| Sequence number | Inspection project | Unit | Standard value |
| 1 | Coliform | MPN/100g | ≤30 |
| 2 | Pathogenic bacteria | / | It must not detect |
(4) local flavor contrast is (compared with general Lycium chinense wine)：
(5) residues of pesticides (in terms of fresh fruit to be squeezed the juice)：
| Sequence number | Inspection project | Unit | Maximum limitation |
| 1 | Imidacloprid | mg/kg | 5 |
| 2 | Cypermethrin | mg/kg | 0.05 |
(6) measurement result
As a result show there is strong pure Chinese wolfberry fruit wine fragrance using ice Lycium chinense wine produced by the present invention, it is agreeable to the taste soft
With.The items such as physics and chemistry, health are much better than the quality requirement of relevant criterion, and ice Lycium chinense wine of the present invention is tied naturally using matrimony vine in addition
Squeeze the juice, and be combined with techniques such as microwave thawing, flash distillations after ice, final obtained ice Lycium chinense wine is not needed additional sugar source, and
With rich flavor, mellow long, nutritious and taste is protruded, and greatly reduces residues of pesticides.
Claims (10)
1. a kind of preparation method of ice Lycium chinense wine, comprises the following steps：(1) fruit harvesting, sorting, cleaning, broken；(2) pulp
Thaw；(3) digest；(4) flash, reclaim fragrance；(5) fruit juice cold fermentation, ageing, freezing processing, sterilization, filling；
Characterized in that, the harvesting temperature is -15--7 DEG C；The cleaning is to soak 5-15min to fruit with 1-8 DEG C of water
After rinse 1-3min, so repeatedly 3-5 times, with the moisture that 1-4 DEG C of cold wind drying fruit surface is remaining after cleaning；It is described broken
Carried out at -15--7 DEG C of temperature.
2. the preparation method of ice Lycium chinense wine according to claim 1, it is characterised in that the pulp, which thaws, is：Pulp is existed
Power 300-600W, defrosting critical-temperature is -7-8 DEG C of progress microwave thawings.
3. the preparation method of ice Lycium chinense wine according to claim 1, it is characterised in that the enzymolysis is：
The mixed enzyme that addition mass fraction is its 0.5-2% in wolfberry juice, 8-12 DEG C of hydrolysis temperature, enzymolysis time 24-48h,
Brix Scale is not less than 32 degree, the total SO of adjustment pulp after clarifying treatment2For 40-60mg/L, adjustment total acid is in 2-7g/L, clarity
Less than being separated by filtration to obtain pulp clear liquid after 250NTU；
The mixed enzyme is that mass ratio is 7-4:1 pectase and cellulase.
4. the preparation method of ice Lycium chinense wine according to claim 1, it is characterised in that the flash distillation, reclaim fragrance and be：
Pulp clear liquid is concentrated using flash evaporation technology, -7-8 DEG C of temperature, vacuum 2000-10Pa, time 600-30s is obtained
Concentrate；Boosting backflow is carried out to the moisture and fragrance component evaporated to collect, the distillate pellicle concentration after collection is original
The 1/10-1/4 of volume, obtains concentration distillate；Distillate add-back concentrate will be concentrated, high concentration wolfberry juice is obtained.
5. the preparation method of ice Lycium chinense wine according to claim 1, it is characterised in that also including local flavor set-up procedure；
The local flavor is adjusted to：The flavor substance used is allowed to be adjusted high concentration wolfberry juice local flavor using this area.
6. the preparation method of ice Lycium chinense wine according to claim 5, it is characterised in that the local flavor is adjusted in high concentration Chinese holly
Fragrance of a flower extract solution and/or fruity extract solution are added in Qi juice, addition is the 5%-15% of high concentration wolfberry juice mass fraction.
7. according to the preparation method of any ice Lycium chinense wine of claim 5 or 6, it is characterised in that the fragrance of a flower extract solution, fruit
The preparation method of fragrant extract solution comprises the following steps：Petal or pulp are crushed, by 1:20 mass ratio adds water, 40-60kHz
Ultrasonication is compartment in ultrasonic assistant refluxing extraction 30-120min, extraction process, is stopped per ultrasonically treated 5-8min
6-10min, then carry out next time ultrasonically treated；Adjustment pH value is 5-7 after extraction terminates, and adds the mixed of extract solution quality 1-3%
30-40 DEG C of synthase digests 30-60min, and 95 DEG C of processing 1-3min go out after enzyme, and pellicle concentration is the 1/10-1/2 of original volume, is obtained
Fragrance of a flower extract solution, fruity extract solution；
The mixed enzyme is that protease, pectase and cellulase press 5-8:4-7:1-2 mass ratio mixing.
8. the preparation method of ice Lycium chinense wine according to claim 7, it is characterised in that the petal be rose, China rose,
At least one in Jasmine, lilac, chrysanthemum, sophora flower, lavender or dried peppermint leaf；
The pulp be lemon, citrus, honeydew melon, peach, plum, cherry, strawberry, raspberry, blackberry, blueberry or blackcurrant at least
It is a kind of.
9. the preparation method of ice Lycium chinense wine according to claim 1, it is characterised in that the fruit juice cold fermentation, ageing, cold
Jelly processing, sterilization, filling it is：
Temperature is controlled after wolfberry juice tinning at 8-12 DEG C, activation saccharomyces cerevisiae nutrient solution addition mass fraction is the 1- of wolfberry juice
3%, fermentation time 40-90d, proportion is changed into 1.045-1.075, total sugar content 100-150g/L when wolfberry juice is at 20 DEG C, rises
Temperature continues to keep the good aeration status of fermentation tank in the 15-25d that ferments, fermentation process to 15-18 DEG C, is added by 100-150mg/L
SO2Terminate after fermentation, the free SO of adjustment2For 20-50mg/L, ageing temperature is -4-4 DEG C；Low temperature ageing of the fermented wine through 180d
Afterwards, lower glue clarification；Adjust total SO2To 120-160mg/L；Wine after ageing is subjected to freezing processing, processing temperature before filling
Spend for -4-4 DEG C, processing time 5-10d；After membrane filtration；85 DEG C of ± 5 DEG C of sterilization 10-60s, use instantaneous cooling, by wine after sterilization
Temperature drop carries out sterile filling to room temperature.
10. ice Lycium chinense wine made from any preparation methods of claim 1-9.
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| CN107927642A (en) * | 2017-11-17 | 2018-04-20 | 江苏名芊生物科技有限公司 | A kind of preparation method and applications of new blackberry powder |
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| CN108865581A (en) * | 2018-08-14 | 2018-11-23 | 中山市满源农业有限公司 | Probiotics fresh fermented fruit wine and its low-temperature brewing technique |
| CN111205951A (en) * | 2020-02-21 | 2020-05-29 | 中华全国供销合作总社济南果品研究院 | Preparation method of low-methanol high-quality red date dry type fruit wine |
| CN111534402A (en) * | 2020-05-09 | 2020-08-14 | 铁顺良 | Medlar ice wine |
| CN111859305B (en) * | 2020-07-29 | 2024-04-26 | 河南牧业经济学院 | Fermentation process for optimizing peony cider by response surface method |
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