CN107345183A - A kind of method of litchi spirit characteristic flavor compounds protection - Google Patents
A kind of method of litchi spirit characteristic flavor compounds protection Download PDFInfo
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- CN107345183A CN107345183A CN201710641809.6A CN201710641809A CN107345183A CN 107345183 A CN107345183 A CN 107345183A CN 201710641809 A CN201710641809 A CN 201710641809A CN 107345183 A CN107345183 A CN 107345183A
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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 discloses a kind of method of litchi spirit characteristic flavor compounds protection；This method removes the peel stoning after first fresh fruit is cleaned, and the litchi pulp for removing nucleocapsid is obtained into the turbid juice of lichee through cold pressing；Pectinase enzymatic hydrolysis are added in the turbid juice of the lichee, separation pomace takes lichee juice after enzymolysis terminates；It is calm to put clarification；Addition sucrose makes Lychee juice pol reach more than 220g/L, and tartaric acid adjusts acidity to 5.5-6.0g/L；Sulfurous acid or sodium thiosulfate are added, inoculation Angel fruit wine high activity dried yeast is fermented under the conditions of 18-20 DEG C of temperature control, adds fragrance protective ingredient glutathione and caffeic acid during the fermentation；Glue under bentonite is added to clarify；Diatomite coarse filtration is carried out, two level membrane filtration is carried out immediately, obtains litchi spirit.The relative concentration of litchi spirit characteristic flavor compounds is improved, reduces the use of sulfur dioxide, makes that the characteristic flavor compounds of litchi spirit after fermentation ends are strong, stereovision is strong, flavor is graceful, wine body is full.
Description
Technical field
The present invention relates to the research of fruit wine fragrance, more particularly to a kind of method of litchi spirit characteristic flavor compounds protection, belong to
Brewing technical field.
Background technology
Lichee (Litchi chinensis Sonny.) is one of four big fruit of southern region of China, and nutritive value is high, wind
Taste is unique, is known as the title of " king in fruit ".VC contents (71.5mg/100g) are nearly 18 times of (United States Department of Agriculture of apple in lichee
Nutrient data base), eat 100g litchi meats within one day, 2-4% P, K, Mg, Fe, Zn and Mn day demand can be met, meet 22%
Cu demand.China's lichee almost 97% is sold in the form of fresh fruit, every year only 4.5 × 104T lichee is used to process, its
In 2/3 be used for can processing, dried litchi, litchi spirit and Lychee juice only account for 1/3.But with the improvement of living standards, modern by
Gradually start the diet style of pursuit low sugar low-heat, this high sugar food of canned litchi can lose market gradually.And litchi spirit has
Strong foreign lands' aroma characteristic, its is nutritious, wine body is full, is increasingly becoming market new lover.
Rose oxide (belonging to monoterpene alcohol compound) is the characteristic flavor compounds of litchi spirit, is showed in product specificity
It is especially prominent.Flavor substance is delicate complicated in food and necessary component.If without flavor, even if these products can
Demand of the consumer to health products or pick-me-up is fully met, can not be received by them.Therefore, people are faced
Problem is to produce a kind of flavor and the same or like pick-me-up product of its fresh fruit flavor.Often companion during the fermentation
With alcohols, the loss of terpene substances and the generation of Ester, although strengthening the mellow sense of litchi spirit, lichee is easily caused
The loss of characteristic flavor compounds (rose oxide).
Chinese invention patent CN 201510299399.2 " a kind of sophora flower mushroom mellowness litchi spirit and preparation method thereof " is open
It is a kind of to utilize various additives enhancing lichee wine aroma, including the fresh sophora flower of oat, dragon fruit, mushroom, dandelion, fruit of Chinese magnoliavine etc.
Chinese medicine, the method that mushroom mellowness litchi spirit is made through fire-cureing processing after fermentation in mushroom therein, fresh sophora flower, dragon fruit；Middle promulgated by the State Council
A kind of bright patent CN 201410684489.9 " flavouring method of fermented type litchi spirit " discloses one kind to be strengthened using fermentation of reflux liquor
The method of lichee wine aroma, this method mixed by fermented wine with Lychee juice ferment again be repeatedly recycled back to wine mode and realize.
Chinese invention patent CN 200910192148.9 " a kind of Fruity type lychee wine and preparation method thereof " discloses one kind and utilizes fragrance
Stabilizer treatment litchi spirit is to retain the method for lichee original fruity, and this method by adding with sodium bentonite during the fermentation
Mixture with PVPP is stabilizer to realize；In addition, Chinese invention patent CN 201410005962.6
" a kind of preparation method of enhancement peptide with white spirit flavor " discloses a kind of method using soybean flavor enhancing peptide enhancing liquor flavor,
The peptide that this method uses is the polymer being formed by connecting by amino acid by amido link, right in terms of effect is mainly reflected in flavor
Nothing is related in terms of fragrance.
In terms of international patent of invention, international patent of invention PCT/JP2007/065920 disclose it is a kind of be used for beer and
The preparation method of the flavour enhancer of inebriant and roast material beverage, this method are ground from the cereal through Protease Treatment
Reclaimed in thing extract solution be strong sense that flavour enhancer is used to strengthening beer and beer-like beverage and roast material beverage and
Delicious food sense；International patent of invention PCT/JP1999/006576 discloses a kind of high food material manufacture of cysteine content
Method, this method are sent as an envoy to diet product beef flavour and wooden fish taste by manufactures such as the yeast extract of enzymatic hydrolysis, yeast thalline
Strengthened Deng flavor.
Existing technology is disadvantageous in that：
1) raw material fire-cures the risk that after fermentation wine has generation peculiar smell, reduces lichee wine aroma specificity feature.
2) loss of lichee characteristic flavor compounds or even the serious problems to disappear, or to a certain extent during the fermentation are deposited
The problem of overcoming former fruit aroma loss, but its fermentation process is complicated and consumes energy, and does not embody litchi spirit characteristic flavor compounds.
3), there is residual risk in the use of fragrance stabilizer primary attachment albumen and polyphenol during the fermentation and it expands
Property increases filtering energy consumption.
4) peculiar smell of enzymolysis liquid itself easily influences the former fruity of wine body, makes wine body miscellaneous and impure.
The content of the invention
It is an object of the invention to solve to have characteristic perfume material damage in litchi spirit production process in the prior art
The technical deficiency of mistake, there is provided a kind of method that can be protected in litchi spirit fermentation stage or reduce lichee characteristic perfume material damage,
Obtain the lichee wine product that lichee fruity is full, characteristic perfume is strong, lasting, stereovision is strong.
The technical principle that the present invention realizes is：
Rose oxide (category monoterpene alcohol compound) is the characteristic flavor compounds of lichee, and SH- bases are waved in grape wine is protected
There is positive role in hair property composition, especially to terpene alcohols material (such as linalool), mixed by glutathione and caffeic acid
The compound protective effect to terpene alcohols material during the fermentation, reduce and protect the loss of rose oxide.The oxidation of fruit wine becomes
Matter can be by the sign that is converted of fragrance component, and this can cause the loss of characteristic flavor compounds, while have new fragrance component
Or the generation with atypia fragrance.The amino acid and polypeptide of the base containing SH-, especially glutathione and acetyl cysteine
It is the inhibitor of most of enzyme foods and non-enzymatic browning.And the loss of most of monoterpene is probably due to terpenes oxidation and other turns
Change reaction, as linalool may be substituted by alpha-terpineol.In addition, the easy autoxidation of caffeic acid, is all in vitro and in vivo
A kind of antioxidant.Glutathione and sulfur alcohol compound (such as cysteine) or ascorbic acid to caffeinic brown stain and disappear
Lose inhibited.In addition caffeinic enzymatic oxidation product can react generation grape reaction product with glutathione, this
Kind grape reaction product can terminate oxidizing process, then limit the generation of oxidation.
Contain glutathione, especially inedible part (such as pericarp) in lichee.But in litchi spirit production process, greatly
Part carries out 100% Lychee juice zymotechnique using the litchi meat after stoning of shelling, it reduce the content of glutathione,
Old friend does not influence litchi spirit self character for appropriate addition.There are some researches show caffeinic enzymatic oxidation product can in pulp
To react generation grape reaction product with glutathione, this grape reaction product can terminate oxidizing process, then limitation oxidation
Generation.Glutathione is absorbed at fermentation initial stage by yeast, is discharged after alcoholic fermentation terminates, and its content was being fermented
Gradually stepped up in journey, be then advantageous to the formation of grape reaction product, so as to limit the generation of the rotten oxidation reaction of flavor substance, this
It is advantageous for its protection to terpene alcohols material in fermentation process.The present invention utilizes the two collaboration to suppress terpenes oxidation or turn
Change to reach the purpose of protection lichee characteristic flavor compounds rose oxide.
The purpose of the present invention is achieved through the following technical solutions：
A kind of guard method of litchi spirit characteristic flavor compounds, comprises the following steps：
(1) Feedstock treating：Stoning is removed the peel after fresh fruit cleaning, it is turbid that through cold pressing the litchi pulp for removing nucleocapsid is obtained into lichee
Juice；
(2) digest：Pectinase enzymatic hydrolysis are added in the turbid juice of the lichee, separation pomace takes lichee juice after enzymolysis terminates；
(3) cool down and put clarification：Lychee juice is stood after separation, clarification；
(4) composition adjustment：Addition sucrose makes Lychee juice pol reach more than 220g/L, with tartaric acid quality and Lychee juice volume
Than meter, acidity is adjusted to 5.5-6.0g/L with tartaric acid；With sulfur dioxide quality and Lychee juice volume basis, add sulfurous acid or
Sodium thiosulfate, it is 40-60ppm to concentration；
(5) fermentation and fragrance protection：After the completion of allotment, inoculation Angel fruit wine high activity is done under the conditions of 18-20 DEG C of temperature control
Yeast to concentration is 100-200ppm, is fermented, and adds fragrance protective ingredient glutathione and caffeic acid during the fermentation；
(6) lower glue is separated：Wine mud is separated after fermentation ends, glue under bentonite is added afterwards and clarifies；
(7) filter：Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately, obtain litchi spirit.
Further to realize the object of the invention, it is preferable that the lichee fresh fruit kind includes black leaf, Huaihe River branch, cv. Feizixiao, sight
Sound is green, the one or more in osmanthus taste, glutinous rice wrapped in lotus leaves.Further preferably preferred black leaf or Chinese scholartree branch.
Preferably, the pectase is that Novi's letter 33103, acid pulp pectin lyase or Novi believe KON00214；
With enzyme dosage/Lychee juice stereometer, pectase is added to 50-200ppm.
Preferably, described lower glue clarification, its clarification cycle are 2-4 weeks, 2-4 DEG C of temperature.
Preferably, the two level membrane filtration carries out membrane cartridge filtering for the filter core continuously through 0.45 μm, 0.2 μm.
Preferably, the temperature of the cold pressing is 6-18 DEG C.
Preferably, the temperature that step (3) is stood is 2-4 DEG C, and the time of standing is 36-48h.
Preferably, above-mentioned steps (5) the fragrance protective ingredient is glutathione and caffeinic mixture, is being fermented
Added in journey, its total amount of adding is 10-60mg/L, and addition mass ratio is 1:1-1:3, fermenting acidity control is in 4.5-6.0, preferably
After fermentation starting the 2-4 days when alcoholic strength be 3 ± 0.5% when addition (most vigorous place's main fermentation stage of now fermenting, fragrance into
Divide significant change, now addition is more conducive to the protection to characteristic flavor compounds).
Preferably, it is filling also to include detection for the litchi spirit after two level membrane filtration：Microorganism detection is carried out to wine sample after filtering, it is micro-
It is fitted into after biological detection is qualified in the bottle through aseptic process, then carries out capping packing processes, the litchi spirit after bottling is in 10-
15 DEG C of lower temperature storages.
Compared with prior art, the present invention has advantages below and beneficial effect：
(1) fragrance protective ingredient category endogenous material used in the present invention, compatible good and nutrition and health care, meets food
Demand for security and be advantageous to it and play protective effect during the fermentation；
(2) protection of the fragrance protective ingredient used in the present invention to the characteristic flavor compounds of litchi spirit has specificity,
Be intended to the protection to litchi spirit characteristic flavor compounds-rose oxide, make the loss of rose oxide significantly reduce, be not added with fragrance protection into
Divide the loss of its rose oxide to reach 84.21-100%, lost after addition and be reduced to 32.43-53.72%；
(3) the alternative part sulfur dioxide effect of fragrance protective ingredient of the invention, so as to reduce sulfurous acid or thio
The use of sodium sulphate, while the generation of Ester is promoted, improve fruit wine flavor；
(4) present invention is simple to operate, without equipment investment on the basis of litchi spirit production process equipment, effectively reduces life
Produce cost.
Embodiment
To more fully understand the present invention, with reference to embodiment, the present invention is further elaborated, but the reality of the present invention
Mode is applied including but not limited to following examples.
The inventive method passes through CTC PAL RTC sample pre-treatments HS-SPME systems and Agilent 7890B GC-
7000C MS are realized, are comprised the following steps that：
By 5mL wine samples, 10 μ L internal standards (3- octanols, 70 μ g/L) and 1.25g sodium chloride are added in 20mL headspace sampling bottles.
At 60 DEG C after insulation balance 20min, 40min is extracted at 60 DEG C with 50/30 μm of DVB/CAR/PDMS extracting head, extraction terminates
Afterwards 3min is parsed at 250 DEG C of GC injection ports.Sample is separated by HP-5ms (30m × 0.32mm × 0.25 μm)；Program
Elevated Temperature Conditions are 40 DEG C of initial temperature, keep 5min, with 3 DEG C it is per minute be raised to 120 DEG C, keep 3min, then with 6 DEG C of liters per minute
To 230 DEG C, 5min is kept；250 DEG C of injector temperature, carrier gas are high-purity helium (1.0mL/min)；Splitless injecting samples.Mass spectrum bar
Part：Electron impact ionization (EI) ion gun, electron energy 70eV；Electron multiplier voltage 350V；250 DEG C of ion source temperature；Pass
Defeated 250 DEG C of line temperature；Mass range 50-450m/z；Sweep speed 3.00scans/s.
The implication of " Lychee juice ", " after being not added with fermentation " and " after addition fermentation " is as follows in embodiment：
Lychee juice：Refer to the Lychee juice sample of lichee fresh fruit gained after (1) of the invention, (2), (3) step；
After being not added with fermentation：Finger is not added with fragrance protective ingredient (glutathione and caffeic acid) after step of the present invention fermentation
The litchi spirit sample of gained；
Add after fermentation：Refer to institute after addition fragrance protective ingredient (glutathione and caffeic acid) is fermented by step of the present invention
The litchi spirit sample obtained.
Embodiment 1
Stoning is removed the peel after the cleaning of Chinese scholartree branch lichee fresh fruit, the litchi pulp for removing nucleocapsid is obtained into lichee for (6-11 DEG C) through cold pressing
Juice；Add 50ppm Novi and believe that 33103 pectases digest 5h at 45 DEG C, separation pomace takes Lychee juice after enzymolysis terminates；After separation
Lychee juice stands 48h at 2-4 DEG C or so, is clarified after standing；Sucrose sugar addition is added after clarification to 222g/L, is adjusted with tartaric acid
Whole acidity is to 5.8g/L, and with sulfur dioxide quality and Lychee juice volume basis, addition sulfurous acid to concentration is 40ppm；Allocate
Cheng Hou, it is 100ppm that Angel fruit wine high activity dried yeast to concentration is inoculated with 18-20 DEG C, 18-20 DEG C of fermentation of temperature control, is being fermented
The 3rd day total amount of adding is the 1 of 20ppm after startup:3 glutathione and coffee acid blend；Wine mud is separated after fermentation ends, afterwards
Bentonite lower glue at 4 DEG C of temperature is added to clarify 4 weeks；Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately and (connect
The continuous filter core through 0.45 μm, 0.2 μm carries out membrane cartridge filtering)；Microorganism detection is carried out to wine sample after filtering, microorganism detection is closed
It is fitted into after lattice in the bottle through aseptic process, then carries out the packing processes such as covering, the litchi spirit after bottling is relatively low at 10-15 DEG C
Temperature storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 43.54%, as a result see the table below 1.
Table 1
Embodiment 2
Stoning is removed the peel after black leaf lichee fresh fruit cleaning, the litchi pulp for removing nucleocapsid is obtained into lichee for (8-12 DEG C) through cold pressing
Juice；Add 150ppm Novi and believe that 33103 pectases digest 4h at 45 DEG C, separation pomace takes Lychee juice after enzymolysis terminates；Separation
Lychee juice stands 48h at 2-4 DEG C or so afterwards, is clarified after standing；Sucrose sugar addition is added after clarification to 227g/L, uses tartaric acid
Acidity is adjusted to 5.5g/L, with sulfur dioxide quality and Lychee juice volume basis, addition sulfurous acid to concentration is 40ppm；Allotment
After the completion of, it is 200ppm to be inoculated with Angel fruit wine high activity dried yeast to concentration at 18-20 DEG C, temperature controlled fermentation, in fermentation starting
The 1 of 3rd day total amount of adding 40ppm afterwards:3 glutathione and coffee acid blend；Wine mud is separated after fermentation ends, adds soap afterwards
Soil lower glue at 4 DEG C of temperature is clarified 3 weeks；Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately and (continuously pass through
0.45 μm, 0.2 μm of filter core progress membrane cartridge filtering)；Microorganism detection is carried out to wine sample after filtering, after microorganism detection is qualified
It is fitted into the bottle through aseptic process, then carries out the packing processes such as covering, the litchi spirit after bottling is in 10-15 DEG C of lower temperature
Storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 55.65%, as a result see the table below 2.
Table 2
Embodiment 3
Stoning is removed the peel after black leaf lichee fresh fruit cleaning, the litchi pulp for removing nucleocapsid is obtained into lichee for (8-13 DEG C) through cold pressing
Juice；Add 100ppm Novi and believe that 33103 pectases digest 4h at 43 DEG C, separation pomace takes Lychee juice after enzymolysis terminates；Separation
Lychee juice stands 40h at 2-4 DEG C or so afterwards, is clarified after standing；Sucrose sugar addition is added after clarification to 225g/L, uses tartaric acid
Acidity is adjusted to 5.7g/L, with sulfur dioxide quality and Lychee juice volume basis, addition sulfurous acid to concentration is 60ppm；Allotment
After the completion of, it is 100ppm to be inoculated with Angel fruit wine high activity dried yeast to concentration at 18-20 DEG C, temperature controlled fermentation, in fermentation starting
The 1 of 4th day total amount of adding 40ppm afterwards:3 glutathione and coffee acid blend；Wine mud is separated after fermentation ends, adds soap afterwards
Soil lower glue at 4 DEG C of temperature is clarified 3 weeks；Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately and (continuously pass through
0.45 μm, 0.2 μm of filter core progress membrane cartridge filtering)；Microorganism detection is carried out to wine sample after filtering, after microorganism detection is qualified
It is fitted into the bottle through aseptic process, then carries out the packing processes such as covering, the litchi spirit after bottling is in 10-15 DEG C of lower temperature
Storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 51.11%, as a result see the table below 3.
Table 3
Embodiment 4
Stoning is removed the peel after the cleaning of Feizixiao Litchi fresh fruit, the litchi pulp for removing nucleocapsid is obtained into litchi for (8-10 DEG C) through cold pressing
Branch juice；Add 200ppm Novi and believe that 33103 pectases digest 3h at 45 DEG C, separation pomace takes Lychee juice after enzymolysis terminates；Point
42h is stood at 2-4 DEG C or so from rear Lychee juice, is clarified after standing；Sucrose sugar addition is added after clarification to 231g/L, uses winestone
Acid adjustment acidity is to 5.7g/L, and with sulfur dioxide quality and Lychee juice volume basis, addition sulfurous acid to concentration is 40ppm；Adjust
After the completion of matching somebody with somebody, it is 150ppm to be inoculated with Angel fruit wine high activity dried yeast to concentration at 18-20 DEG C, temperature controlled fermentation, is opened in fermentation
The 1 of 4th day total amount of adding 60ppm after dynamic:1 glutathione and coffee acid blend；Wine mud is separated after fermentation ends, is added afterwards
Bentonite lower glue at 3 DEG C of temperature is clarified 4 weeks；Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately and (continuously pass through
0.45 μm, 0.2 μm of filter core progress membrane cartridge filtering)；Microorganism detection is carried out to wine sample after filtering, after microorganism detection is qualified
It is fitted into the bottle through aseptic process, then carries out the packing processes such as covering, the litchi spirit after bottling is in 10-15 DEG C of lower temperature
Storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 45.07%, as a result see the table below 4.
Table 4
Embodiment 5
Stoning is removed the peel after the taste lichee fresh fruit cleaning of osmanthus, the litchi pulp for removing nucleocapsid is obtained into lichee for (8-11 DEG C) through cold pressing
Juice；Add 150ppm Novi and believe that 33103 pectases digest 5h at 42 DEG C, separation pomace takes Lychee juice after enzymolysis terminates；Separation
Lychee juice stands 48h at 2-4 DEG C or so afterwards, is clarified after standing；Sucrose sugar addition is added after clarification to 226g/L, uses tartaric acid
Acidity is adjusted to 5.9g/L, with sulfur dioxide quality and Lychee juice volume basis, addition sulfurous acid to concentration is 60ppm；Allotment
After the completion of, Angel fruit wine high activity dried yeast is inoculated with 18-20 DEG C to concentration 200ppm, temperature controlled fermentation, after fermentation starting
The 1 of 3rd day total amount of adding 60ppm:2 glutathione and coffee acid blend；Wine mud is separated after fermentation ends, adds bentonite afterwards
Lower glue is clarified 4 weeks at 2-4 DEG C of temperature；Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately and (continuously pass through
0.45 μm, 0.2 μm of filter core progress membrane cartridge filtering)；Microorganism detection is carried out to wine sample after filtering, after microorganism detection is qualified
It is fitted into the bottle through aseptic process, then carries out the packing processes such as covering, the litchi spirit after bottling is in 10-15 DEG C of lower temperature
Storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 49.23%, as a result see the table below 5.
Table 5
Embodiment 6
Stoning is removed the peel after black leaf and the cleaning of Chinese scholartree branch lichee fresh fruit, the litchi pulp of nucleocapsid will be removed through cold pressing (8-10 DEG C)
Lychee juice is obtained, by 1:1 mixing Lychee juice；Add 200ppm Novi and believe that 33103 pectases digest 5h at 45 DEG C, after enzymolysis terminates
Separation pomace takes Lychee juice；Lychee juice stands 48h at 3-4 DEG C or so after separation, is clarified after standing；Sucrose adjustment is added after clarification
Pol adjusts acidity to 5.6g/L with tartaric acid, with sulfur dioxide quality and Lychee juice volume basis, adds sulfurous to 229g/L
Acid to concentration is 40ppm；After the completion of allotment, it is 200ppm to be inoculated with Angel fruit wine high activity dried yeast to concentration at 18-20 DEG C,
Temperature controlled fermentation, the 1 of the 4th day total amount of adding 10ppm after fermentation starting:1 glutathione and coffee acid blend；After fermentation ends
Wine mud is separated, bentonite lower glue at 2-4 DEG C of temperature is added afterwards and clarifies 4 weeks；Under diatomite coarse filtration is carried out after cementing beam, enter immediately
Row two level membrane filtration (filter core i.e. continuously through 0.45 μm, 0.2 μm carries out membrane cartridge filtering)；Microorganism inspection is carried out to wine sample after filtering
Survey, be fitted into after microorganism detection is qualified in the bottle through aseptic process, then carry out the packing processes such as covering, the lichee after bottling
Wine is in 10-15 DEG C of lower temperature storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improves 53.52%, as a result sees
Table 6 below.
Table 6
Embodiment 7
Stoning is removed the peel after osmanthus taste and the cleaning of Feizixiao Litchi fresh fruit, the litchi pulp of nucleocapsid will be removed through cold pressing (8-11
DEG C) Lychee juice is obtained, by 1:1 mixing Lychee juice；Add 150ppm Novi and believe that 33103 pectases digest 3h, enzymolysis knot at 45 DEG C
Pomace is separated after beam and takes Lychee juice；Lychee juice stands 48h at 3-4 DEG C or so after separation, is clarified after standing；Sucrose is added after clarification
Sugar addition adjusts acidity to 5.6g/L, with sulfur dioxide quality and Lychee juice volume basis, addition to 229g/L with tartaric acid
Sulfurous acid to concentration is 40ppm；After the completion of allotment, inoculation Angel fruit wine high activity dried yeast to concentration is at 18-20 DEG C
150ppm, temperature controlled fermentation, the 1 of the 2nd day total amount of adding 40ppm after fermentation starting:3 glutathione and coffee acid blend；Hair
Ferment separates wine mud after terminating, add bentonite lower glue at 2-4 DEG C of temperature afterwards and clarify 3 weeks；Under that diatomite is carried out after cementing beam is thick
Filter, carry out two level membrane filtration immediately (filter core i.e. continuously through 0.45 μm, 0.2 μm carries out membrane cartridge filtering)；Wine sample after filtering is entered
Row microorganism detection, it is fitted into after microorganism detection is qualified in the bottle through aseptic process, then carries out the packing processes such as covering, fills
Litchi spirit after bottle is in 10-15 DEG C of lower temperature storage.Contrast after testing, rose oxide is relatively not added with loss reservation and improved
52.44%, it as a result see the table below 7.
Table 7
It should be noted that embodiments of the present invention are not restricted by the embodiments, it is other any without departing from this
The Spirit Essence of invention with made under principle change, modification, replacement, combine, simplification, should be equivalent substitute mode, all
Within protection scope of the present invention.
Claims (10)
1. a kind of guard method of litchi spirit characteristic flavor compounds, it is characterised in that comprise the following steps：
(1) Feedstock treating：Stoning is removed the peel after fresh fruit cleaning, the litchi pulp for removing nucleocapsid is obtained into the turbid juice of lichee through cold pressing；
(2) digest：Pectinase enzymatic hydrolysis are added in the turbid juice of the lichee, separation pomace takes lichee juice after enzymolysis terminates；
(3) cool down and put clarification：Lychee juice is stood after separation, clarification；
(4) composition adjustment：Addition sucrose makes Lychee juice pol reach more than 220g/L, with tartaric acid quality and Lychee juice volume ratio
Meter, acidity is adjusted to 5.5-6.0g/L with tartaric acid；With sulfur dioxide quality and Lychee juice volume basis, sulfurous acid or sulphur are added
Sodium thiosulfate, it is 40-60ppm to concentration；
(5) fermentation and fragrance protection：After the completion of allotment, Angel fruit wine high activity dried yeast is inoculated with the conditions of 18-20 DEG C of temperature control
It is 100-200ppm to concentration, is fermented, adds fragrance protective ingredient glutathione and caffeic acid during the fermentation；
(6) lower glue is separated：Wine mud is separated after fermentation ends, glue under bentonite is added afterwards and clarifies；
(7) filter：Under diatomite coarse filtration is carried out after cementing beam, carry out two level membrane filtration immediately, obtain litchi spirit.
2. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The lichee fresh fruit
Kind includes the one or more in green black leaf, Huaihe River branch, cv. Feizixiao, kwan-yin, osmanthus taste, glutinous rice wrapped in lotus leaves.
3. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The pectase is
Novi's letter 33103, acid pulp pectin lyase or Novi letter KON00214；With enzyme dosage/Lychee juice stereometer, pectase
Added to 50-200ppm.
4. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The glutathione
It is 1 with caffeinic mass ratio:1‐1:3, the gross mass volume ratio control of fragrance protective ingredient is 10-60mg/L.
5. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The fragrance protection
Composition adds for the 2-4 days after fermentation starting.
6. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：Described lower glue is clear
Clearly, its clarification cycle is 2-4 weeks, 2-4 DEG C of temperature.
7. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The two level membrane filtration
Membrane cartridge filtering is carried out for the filter core continuously through 0.45 μm, 0.2 μm.
8. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：The cold pressing
Temperature be 6-18 DEG C.
9. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：Step (3) is stood
Temperature be 2-4 DEG C, the time of standing is 36-48h.
10. the guard method of litchi spirit characteristic flavor compounds according to claim 1, it is characterised in that：After two level membrane filtration
Wine sample also include carry out microorganism detection, microorganism detection it is qualified after is fitted into the bottle through aseptic process, then sealed
Lid pack processing, the litchi spirit after bottling is in 10-15 DEG C of lower temperature storage.
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| CN114606084A (en) * | 2022-04-14 | 2022-06-10 | 广东石油化工学院 | Preparation method of litchi wine |
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