CN107345185A - A kind of processing method of flavored type litchi spirit - Google Patents
A kind of processing method of flavored type litchi spirit Download PDFInfo
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- CN107345185A CN107345185A CN201710717466.7A CN201710717466A CN107345185A CN 107345185 A CN107345185 A CN 107345185A CN 201710717466 A CN201710717466 A CN 201710717466A CN 107345185 A CN107345185 A CN 107345185A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of processing method of flavored type litchi spirit, it comprises the following steps：(1) squeeze the juice；(2) digest；(3) allocate；(4) ferment；(5) clarification and ageing.The present invention is in fermentation with bacterium using Lalvin EC1118 saccharomycete, Lalvin 71B saccharomycete, Lalvin KD yeast seeds mixed fermentations, and OPC and anthocyanidin and complex enzyme formulation are added in lichee pulp, Lalvin EC1118 saccharomycete, Lalvin 71B saccharomycete, Lalvin KD saccharomycete also carry out dropping tartaric acid and drop citric acid acclimation and screening respectively；Aroma-producing substance content is high in litchi spirit made of the present invention, and fusel oil content is suitable, and organic acid content is low, no bitter taste, and Flavor of Litchi Wine is good.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of processing method of flavored type litchi spirit.
Background technology
Lichee is the famous characteristic fruit of south China, and color, smell and taste are all good, is described as " south of the Five Ridges fruit king ".Its fruit juice nutrient is rich
Richness, sugar content are high.By litchi spirit made of fresh lichee fruit jam fermentation, alcoholic strength is low, and wine and women-sensual pursuits is submissive, and carries litchi
It is fragrant.Litchi spirit is rich in several amino acids and vitamin, and nutritive value is high, the basic a variety of natural nutrient components preserved in lichee.
Litchi spirit is widely loved by consumers with its unique flavor.
Through research, litchi spirit contains a variety of aroma-producing substances, acetaldehyde therein, ethyl acetate, normal propyl alcohol, isobutanol, positive fourth
The new alcohol of alcohol, isoamyl alcohol, ethyl lactate, 2-, furfural, benzyl carbinol etc. are respectively provided with certain bitter taste, and its threshold value is extremely low, and it is in lichee
Content in fruit wine exceedes threshold value, and then certain bitter taste will be presented in litchi spirit, while fusel oil too high levels can also influence lichee
The fragrance of wine.Through research, main bitter material mainly has fusel oil and furfural in litchi spirit；It is main in acid substance in litchi spirit
There are citric acid, malic acid, tartaric acid, wherein, malic acid can be by saccharomycetes to make fermentation, and citric acid and tartaric acid are not sent out by saccharomycete
Ferment, it is stable in the presence of in fruit wine during the fermentation, and the too high levels of citric acid and tartaric acid can bring acid to lichee fruit wine
The mouthfeel of taste.The studies above is brewages low sour, bottom hardship, the litchi spirit of aromatic flavour provides abundant theoretical foundation.
The content of the invention
Instant invention overcomes the technical problem in the preparation technology of above-mentioned litchi spirit, there is provided one kind is in lichee wine making process
In, by controlling generation and degraded tartaric acid and the citric acid of fusel oil, the acidity of lichee fruit wine is reduced, removes bitter taste, increase
The lichee wine making process of the fragrance of litchi spirit.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of processing method of flavored type litchi spirit comprises the following steps：
(1) squeeze the juice：Lichee pulp will be squeezed the juice into after fresh harvesting, the peeling of ripe lichee, stoning；
(2) digest：The pectase that weight/mass percentage composition is 0.5~1.5% is added into lichee pulp at 35~45 DEG C,
Digest 2~3h；
(3) allocate：The soluble solids content of lichee pulp after enzymolysis is adjusted to 20~30%；
(4) ferment：, will by the lichee pulp after allotment after 10~30min of heating water bath sterilizing under the conditions of 70~100 DEG C
Temperature is down to after 35~40 DEG C 0.1~0.5% mixed fermentation strain progress ferment at constant temperature extremely hair for adding lichee pulp quality
Alcoholic strength in zymotic fluid stops fermentation when being 12 ° and obtains fermented wine；
(5) clarification and ageing：The fermented wine that step (4) obtains is changed tank and cools the temperature to 5 DEG C and is settled and ageing；
Wherein, described mixed fermentation strain is by Lalvin EC1118, Lalvin 71B, Lalvin KD strains mixing system
Into.
Wherein, anthocyanidin and OPC are also added in the lichee pulp that the step (1) obtains；Using lichee pulp as base
Standard, the anthocyanidin addition are 0.1~0.5g/L, 0.1~0.5g/L of addition of the OPC.
Wherein, in described step (4), before fermentation, also added to the lichee pulp after allotment by acid protease, sugar
Change the complex enzyme formulation of enzyme composition, on the basis of lichee pulp, the addition of described complex enzyme formulation is 0.1~0.5mg/L.
Preferably, described mixed fermentation strain is 1 by efficient bacterium quantity ratio：1~5:1~5 Lalvin
EC1118, Lalvin 71B and Lalvin KD strains are mixed.
Wherein, described mixed fermentation strain also carries out following drop tartaric acid and drop citric acid is tamed and dociled respectively before fermentation
Change Screening Treatment：
(1) tartaric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in
Cultivated in culture medium, and monitor the content of culture medium mesotartaric acid, tied when the content of culture medium mesotartaric acid is less than 1mg/mL
The beam first phase is cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase training
Support the bacterial strain after terminating to be placed in cultivating in the culture of same recipe, and repeat first phase incubation, when winestone in culture medium
The content of acid terminates the second phase culture when being less than 1mg/mL, and incubation time is designated as into T2；So repeat the n phases to cultivate,
As Tn=1/2T1, domestication process is completed, respectively obtains Lalvin EC1118I types bacterial strain, the Lalvin for dropping tartaric acid
71B I types bacterial strain, Lalvin KD I type bacterial strains；The formula of the culture medium is：The mass concentration of tartaric acid is 2~6mg/
ML, glucose quality percentage composition are 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is
0.5%th, remaining is wheat juice；
(2) citric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in
Cultivated in culture medium, and monitor the content of citric acid in culture medium, tied when the content of citric acid in culture medium is less than 1mg/mL
The beam first phase is cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase training
Support the bacterial strain after terminating to be placed in cultivating in the culture of same recipe, and repeat first phase incubation, when lemon in culture medium
The content of acid terminates the second phase culture when being less than 1mg/mL, and incubation time is designated as into T2；So repeat the n phases to cultivate, when
During Tn=1/2T1, domestication process is completed, respectively obtains Lalvin EC1118II types bacterial strain, the Lalvin for dropping citric acid
71B II types bacterial strain, Lalvin KD II type bacterial strains；The formula of the culture medium is：The mass concentration of citric acid be 2~
6mg/mL, glucose quality percentage composition are 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is
0.5%th, remaining is wheat juice；
By Lalvin EC1118I types bacterial strains and Lalvin EC1118II types bacterial strain, Lalvin 71B I types bacterial strains and
Lalvin71B II types bacterial strain, Lalvin KD I types bacterial strains and Lalvin KD II types bacterial strains are according to viable count quantity ratio
1：1~5 mixing, obtains the EC1118, Lalvin 71B, Lalvin KD strains.
Wherein, in described step (3), the regulation of the soluble solids content of described lichee pulp using xylitol,
One or more regulations in galactolipin, xylose, maltose, melibiose, turanose, trehalose and gossypose.
The saccharomycete Lalvin EC1118 and saccharomycete Lalvin 71B used in the present invention, which is purchased from the grand guarantor's commerce and trade of sunshine, to be had
Limit company, saccharomycete Lalvin KD purchase is not related to Microbiological Culture Collection in the LAFFORT companies of France, the present invention.
The present invention has the advantages that compared with prior art：
(1) present invention uses Lalvin EC1118, Lalvin 71B and the compound progress of the primary yeast strains of Lalvin KD tri-
Fermentation prepares litchi spirit, and under the fermentation of strain, aroma-producing substance content is high in litchi spirit made of its fermentation, fruit wine thick flavor
Strongly fragrant, mouthfeel is tasty and refreshing；
(2) organic acid in litchi spirit mainly has citric acid, malic acid and tartaric acid, and malic acid is under the fermentation of saccharomycete
Can effectively degrade, and the content during citric acid and tartaric acid fermentation is relatively stable, the present invention by Lalvin EC1118,
After Lalvin 71B and Lalvin KD barmses carry out the domestication of degraded tartaric acid and degraded citric acid domestication respectively, it will obtain
Drop tartaric acid Lalvin EC1118, Lalvin 71B and Lalvin KD barmses and drop citric acid Lalvin
EC1118, Lalvin 71B and Lalvin KD saccharomycete mixing after fermentation prepare lichee fruit wine, can effectively reduce in litchi spirit
Tartaric acid and citric acid, so as to reduce the acidity in lichee fruit wine；
(4) present invention also adds anthocyanidin and OPC, and it effectively suppresses polyphenol oxidase and peroxidating in litchi spirit
The activity of thing enzyme, the oxidation deterioration of litchi spirit is prevented, effectively suppress the generation of brown material, litchi spirit color and luster is good, and bitter taste is low, together
When reduce enzyme activity after, can effectively reduce the generation of the fusel oil such as normal propyl alcohol, isobutanol, n-butanol, fusel oil contains in litchi spirit
Amount is suitable, effectively avoids fusel oil from bringing bad mouthfeel to fruit wine, while suitable fusel oil content improves litchi spirit
Fragrance and mouthfeel；Anthocyanidin and OPC, which have, removes the effect such as interior free yl, improves the health value of litchi spirit；
(5) present invention is also added with acid protease and carbohydrase in lichee fruit wine, and it can be by the egg in lichee pulp
White matter and polysaccharide enzymolysis ammonification base acid and low molecular sugar, abundant nutriment, saccharomycete are provided for the growth and breeding of saccharomycete
Growth and breeding is fast, suppresses the breeding of the miscellaneous bacterias such as acid-producing bacteria, reduces the generation of fermentation byproduct.
(6) present invention is adjusted using xylitol, galactolipin, xylose, maltose, melibiose, turanose, trehalose and gossypose
The soluble solids content of lichee pulp, xylitol, galactolipin, xylose, maltose, melibiose, turanose, trehalose and cotton seed
Sugar can further generate alcohols and ester type compound as the fermentation substrate of saccharomycete, improve the fragrance of lichee fruit wine, meanwhile, wood
Sugar alcohol, galactolipin, xylose, maltose, melibiose, turanose, trehalose and gossypose can also be that the growth and breeding of saccharomycete carries
For abundant carbon source, promote the growth and breeding of saccharomycete.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of processing method of flavored type litchi spirit comprises the following steps：
(1) squeeze the juice：Lichee pulp will be squeezed the juice into after fresh harvesting, the peeling of ripe lichee, stoning, to lichee pulp
Middle addition anthocyanidin and OPC；On the basis of lichee pulp, the anthocyanidin addition is 0.5g/L, the OPC
Addition 0.1g/L；
(2) digest：The pectase that weight/mass percentage composition is 0.5% is added into lichee pulp at 45 DEG C, digests 3h；
(3) allocate：Will using xylitol, galactolipin, xylose, maltose, melibiose, turanose, trehalose and gossypose
The soluble solids content of lichee pulp after enzymolysis is adjusted to 30%；
(4) ferment：The complex enzyme formulation being made up of to the lichee pulp addition after allotment acid protease, carbohydrase, with
On the basis of lichee pulp, the addition of described complex enzyme formulation is 0.1mg/L, by the lichee pulp after allotment in 100 DEG C of bars
Under part heating water bath sterilizing 10min after, cool the temperature to after 40 DEG C add lichee pulp quality 0.1% by number of viable ratio
For 1：1:The mixed fermentation strain that 1 Lalvin EC1118, Lalvin 71B and Lalvin KD strains is mixed carries out permanent
Stopping fermentation obtaining fermented wine when temperature fermentation to the alcoholic strength in zymotic fluid is 12 °；
(5) clarification and ageing：The fermented wine that step (4) obtains is changed tank and cools the temperature to 5 DEG C and is settled and ageing；
Wherein, described mixed fermentation strain also carries out following drop tartaric acid and drop citric acid is tamed and dociled respectively before fermentation
Change Screening Treatment：
(1) tartaric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in
Cultivated in culture medium, and monitor the content of culture medium mesotartaric acid, tied when the content of culture medium mesotartaric acid is less than 1mg/mL
The beam first phase is cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase training
Support the bacterial strain after terminating to be placed in cultivating in the culture of same recipe, and repeat first phase incubation, when winestone in culture medium
The content of acid terminates the second phase culture when being less than 1mg/mL, and incubation time is designated as into T2；So repeat the n phases to cultivate,
As Tn=1/2T1, domestication process is completed, respectively obtains Lalvin EC1118I types bacterial strain, the Lalvin for dropping tartaric acid
71B I types bacterial strain, Lalvin KD I type bacterial strains；The formula of the culture medium is：The mass concentration of tartaric acid be 6mg/mL,
Glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is 0.5%,
Remaining is wheat juice；
(2) citric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in
Cultivated in culture medium, and monitor the content of citric acid in culture medium, tied when the content of citric acid in culture medium is less than 1mg/mL
The beam first phase is cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase training
Support the bacterial strain after terminating to be placed in cultivating in the culture of same recipe, and repeat first phase incubation, when lemon in culture medium
The content of acid terminates the second phase culture when being less than 1mg/mL, and incubation time is designated as into T2；So repeat the n phases to cultivate, when
During Tn=1/2T1, domestication process is completed, respectively obtains Lalvin EC1118II types bacterial strain, the Lalvin for dropping citric acid
71B II types bacterial strain, Lalvin KD II type bacterial strains；The formula of the culture medium is：The mass concentration of citric acid is 6mg/
ML, glucose quality percentage composition are 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is
0.5%th, remaining is wheat juice；
By Lalvin EC1118I types bacterial strains and Lalvin EC1118II types bacterial strain, Lalvin 71B I types bacterial strains and
Lalvin71B II types bacterial strain, Lalvin KD I types bacterial strains and Lalvin KD II types bacterial strains are according to viable count quantity ratio
1：1 mixing, obtains the EC1118, Lalvin 71B, Lalvin KD strains.
Embodiment 2
A kind of processing method of flavored type litchi spirit comprises the following steps：
(1) squeeze the juice：Lichee pulp will be squeezed the juice into after fresh harvesting, the peeling of ripe lichee, stoning, to lichee pulp
Middle addition anthocyanidin and OPC；On the basis of lichee pulp, the anthocyanidin addition is 0.1g/L, the OPC
Addition 0.5g/L；
(2) digest：The pectase that weight/mass percentage composition is 1.5% is added into lichee pulp at 35 DEG C, digests 2h；
(3) allocate：The soluble solids content of the lichee pulp after enzymolysis is adjusted using melibiose, turanose, trehalose
To 20%；
(4) ferment：The complex enzyme formulation being made up of to the lichee pulp addition after allotment acid protease, carbohydrase, with
On the basis of lichee pulp, the addition of described complex enzyme formulation is 0.5mg/L, by the lichee pulp after allotment in 70 DEG C of conditions
After lower heating water bath sterilizing 30min, cool the temperature to after 35 DEG C and add the 0.5% of lichee pulp quality and be by number of viable ratio
1：5:The mixed fermentation strain that 5 Lalvin EC1118, Lalvin 71B and Lalvin KD strains is mixed carries out constant temperature
Stopping fermentation obtaining fermented wine when fermentation to the alcoholic strength in zymotic fluid is 12 °；
(5) clarification and ageing：The fermented wine that step (4) obtains is changed tank and cools the temperature to 5 DEG C and is settled and ageing；
Wherein, described mixed fermentation strain also carries out following drop tartaric acid and drop citric acid is tamed and dociled respectively before fermentation
Change Screening Treatment：
(1) tartaric acid acclimation drops：Lalvin EC1118, Lalvin 71B, the drop tartaric acid of Lalvin KD bacterial strains
Acclimation method also respectively obtains Lalvin EC1118I types bacterial strain, the Lalvin 71B for dropping tartaric acid with embodiment 1
I types bacterial strain, Lalvin KD I type bacterial strains；Difference is, the formula of the culture medium that the present embodiment acclimation uses for：Wine
The mass concentration of stone acid is 2mg/mL, glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, albumen
Peptone weight/mass percentage composition is 0.5%, remaining is wheat juice；
(2) citric acid acclimation drops：Lalvin EC1118, Lalvin 71B, the drop citric acid of Lalvin KD bacterial strains
Acclimation method also respectively obtains Lalvin EC1118II types bacterial strain, the Lalvin 71B for dropping citric acid with embodiment 1
II types bacterial strain, Lalvin KD II type bacterial strains；Difference is；The formula for the culture medium that the present embodiment acclimation uses for：
The mass concentration of citric acid is 2mg/mL, glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, egg
White peptone weight/mass percentage composition is 0.5%, remaining is wheat juice；
By Lalvin EC1118I types bacterial strains and Lalvin EC1118II types bacterial strain, Lalvin 71B I types bacterial strains and
Lalvin71B II types bacterial strain, Lalvin KD I types bacterial strains and Lalvin KD II types bacterial strains are according to viable count quantity ratio
1：5 mixing, obtain the EC1118, Lalvin 71B, Lalvin KD strains.
Embodiment 3
A kind of processing method of flavored type litchi spirit comprises the following steps：
(1) squeeze the juice：Lichee pulp will be squeezed the juice into after fresh harvesting, the peeling of ripe lichee, stoning, to lichee pulp
Middle addition anthocyanidin and OPC；On the basis of lichee pulp, the anthocyanidin addition is 0.3g/L, the OPC
Addition 0.3g/L；
(2) digest：The pectase that weight/mass percentage composition is 1% is added into lichee pulp at 40 DEG C, digests 2h；
(3) allocate：The soluble solids content of the lichee pulp after enzymolysis is adjusted to 25% using gossypose；
(4) ferment：The complex enzyme formulation being made up of to the lichee pulp addition after allotment acid protease, carbohydrase, with
On the basis of lichee pulp, the addition of described complex enzyme formulation is 0.3mg/L, by the lichee pulp after allotment in 80 DEG C of conditions
After lower heating water bath sterilizing 20min, cool the temperature to after 38 DEG C and add the 0.3% of lichee pulp quality and be by number of viable ratio
1：3:The mixed fermentation strain that 3 Lalvin EC1118, Lalvin 71B and Lalvin KD strains is mixed carries out constant temperature
Stopping fermentation obtaining fermented wine when fermentation to the alcoholic strength in zymotic fluid is 12 °；
(5) clarification and ageing：The fermented wine that step (4) obtains is changed tank and cools the temperature to 5 DEG C and is settled and ageing；
Wherein, described mixed fermentation strain also carries out following drop tartaric acid and drop citric acid is tamed and dociled respectively before fermentation
Change Screening Treatment：
(1) tartaric acid acclimation drops：Lalvin EC1118, Lalvin 71B, the drop tartaric acid of Lalvin KD bacterial strains
Acclimation method also respectively obtains Lalvin EC1118I types bacterial strain, the Lalvin 71B for dropping tartaric acid with embodiment 1
I types bacterial strain, Lalvin KD I type bacterial strains；Difference is, the formula of the culture medium that the present embodiment acclimation uses for：Wine
The mass concentration of stone acid is 4mg/mL, glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, albumen
Peptone weight/mass percentage composition is 0.5%, remaining is wheat juice；
(2) citric acid acclimation drops：Lalvin EC1118, Lalvin 71B, the drop citric acid of Lalvin KD bacterial strains
Acclimation method also respectively obtains Lalvin EC1118II types bacterial strain, the Lalvin for dropping citric acid with embodiment 1
71B II types bacterial strain, Lalvin KD II type bacterial strains；Difference is；The formula for the culture medium that the present embodiment acclimation uses
For：The mass concentration of citric acid is 4mg/mL, glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is
2%th, peptone weight/mass percentage composition be 0.5%, remaining be wheat juice；
By Lalvin EC1118I types bacterial strains and Lalvin EC1118II types bacterial strain, Lalvin 71B I types bacterial strains and
Lalvin 71B II types bacterial strain, Lalvin KD I types bacterial strains and Lalvin KD II types bacterial strains are according to viable count quantity ratio
1：3 mixing, obtain the EC1118, Lalvin 71B, Lalvin KD strains.
Control group 1
Control group 1 uses lichee wine making process substantially the same manner as Example 1, and difference is, the mixing hair of control group 1
Yeast-like fungi is without acclimation and screening.
Control group 2
Control group 2 uses lichee wine making process substantially the same manner as Example 2, and difference is that control group 2 is fermenting
Before, do not add anthocyanidin and OPC in lichee pulp.
Control group 3
Control group 3 uses lichee wine making process substantially the same manner as Example 3, and difference is that control group 3 is fermenting
Before, only add carbohydrase in lichee pulp.
1st, sensory evaluation
The litchi spirit processed to embodiment 1, embodiment 2, embodiment 3, control group 1, control group 2, control group 3 carries out sense organ
Evaluation, sensory evaluation method by《Food organoleptic evaluation method》There is provided, index and the fraction table 1 specific as follows of sensory evaluation, sense
Official's evaluation result is recorded in table 2：
Table 1
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | Control group 3 | |
| Sensory evaluation scores | 94.8 | 93.6 | 92.1 | 80.3 | 82.7 | 83.1 |
2nd, experiment detection
The litchi spirit that detection embodiment 1, embodiment 2, embodiment 3, control group 1, control group 2, control group 3 are processed into
The content of total acid and citric acid and tartaric acid is recorded in table 3, and the assay method of total acid is by GB/T12456- in litchi spirit
2008 provide, and the measure of citric acid and tartaric acid uses high effective liquid chromatography for measuring in litchi spirit.
Table 3
In order to better illustrate the technique effect of the present invention, using gas chromatograph-mass spectrometer to embodiment 1, embodiment 2, embodiment
3rd, the litchi spirit that control group 1, control group 2, control group 3 are processed into carries out flavor component content detection and the inspection of fusel oil content
Survey, wherein, embodiment 1, embodiment 2, embodiment 3, control group 1, control group 2, the aroma-producing substance content of control group 3 and fusel oil
Content is recorded in table 4.
Table 4
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Control group 1 | Control group 2 | Control group 3 | |
| Aroma-producing substance (mg/L) | 146.13 | 149.83 | 152.68 | 98.35 | 103.46 | 117.84 |
| Fusel oil content (mg/L) | 165.12 | 171.46 | 169,83 | 183.67 | 187.41 | 188.72 |
Detected from the Analyses Methods for Sensory Evaluation Results and experiment of above-mentioned table 2, given birth to using the lichee wine making process of the present invention
The litchi spirit of production has strong fruity and aroma, and mellow in taste is tasty and refreshing, coordinates, and color and luster clear is glossy, has higher
Sensory evaluation；The litchi spirit that the present invention processes as shown in Table 3, its total acid, tartaric acid and citric acid content are compared to right
It is low according to group 1, control group 2, the total acid of litchi spirit of control group 3, tartaric acid and citric acid content, illustrate the present invention using dropping winestone
The organic acid that fermentation strain after acid and drop citric acid domestication can preferably degrade in fruit wine；The present invention is had found by analysis in table 4
The Flavoring Compositions of Litchi Fruit Wine being processed into content apparently higher than the content of 1~control group of control group 3, wherein fusel oil contains
Amount is also significantly lower than 1~control group of control group 3, illustrates the lichee wine making process of the present invention and has excellent flavouring effect, also
With effect caused by reduction fusel oil.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of processing method of flavored type litchi spirit, it is characterised in that comprise the following steps：
(1) squeeze the juice：Lichee pulp will be squeezed the juice into after fresh harvesting, the peeling of ripe lichee, stoning；
(2) digest：The pectase that weight/mass percentage composition is 0.5~1.5%, enzymolysis are added into lichee pulp at 35~45 DEG C
2~3h；
(3) allocate：The soluble solids content of lichee pulp after enzymolysis is adjusted to 20~30%；
(4) ferment：By the lichee pulp after allotment after 10~30min of heating water bath sterilizing under the conditions of 70~100 DEG C, by temperature
0.1~0.5% mixed fermentation strain for being down to addition lichee pulp quality after 35~40 DEG C carries out ferment at constant temperature to zymotic fluid
In alcoholic strength be 12 ° when stop fermentation obtaining fermented wine；
(5) clarification and ageing：The fermented wine that step (4) obtains is changed tank and cools the temperature to 5 DEG C and is settled and ageing；
Described mixed fermentation strain is mixed by Lalvin EC1118, Lalvin 71B, Lalvin KD strains.
A kind of 2. processing method of flavored type litchi spirit according to claim 1, it is characterised in that the step (1)
To lichee pulp in also add anthocyanidin and OPC；On the basis of lichee pulp, the anthocyanidin addition be 0.1~
0.5g/L, 0.1~0.5g/L of addition of the OPC.
A kind of 3. processing method of flavored type litchi spirit according to claim 1, it is characterised in that described step (4)
In, before fermentation, the complex enzyme formulation being made up of acid protease, carbohydrase is also added to the lichee pulp after allotment, with litchi
On the basis of branch pulp, the addition of described complex enzyme formulation is 0.1~0.5mg/L.
A kind of 4. processing method of flavored type litchi spirit according to claim 1, it is characterised in that described mixed fermentation
Strain is 1 by viable count quantity ratio：1~5:1~5 Lalvin EC1118, Lalvin 71B and Lalvin KD strains mixing
It is made.
A kind of 5. processing method of flavored type litchi spirit according to claim 1 or 4, it is characterised in that described mixing
Fermented bacterium also carries out following drop tartaric acid and the acclimation and screening processing of drop citric acid respectively before fermentation：
(1) tartaric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in culture
Cultivated in base, and monitor the content of culture medium mesotartaric acid, terminate when the content of culture medium mesotartaric acid is less than 1mg/mL
One phase was cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase culture knot
Bacterial strain after beam is placed in cultivating in the culture of same recipe, and repeats first phase incubation, when culture medium mesotartaric acid
Content terminate the second phase culture when being less than 1mg/mL, and incubation time is designated as T2；So repeat the n phases to cultivate, work as Tn
During=1/2T1, domestication process is completed, respectively obtains Lalvin EC1118 I types bacterial strain, the Lalvin 71B for dropping tartaric acid
I types bacterial strain, Lalvin KD I type bacterial strains；The formula of the culture medium is：The mass concentration of tartaric acid is 2~6mg/mL, Portugal
Grape sugar weight/mass percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is 0.5%, it
Remaining is wheat juice；
(2) citric acid acclimation drops：Lalvin EC1118, Lalvin 71B, Lalvin KD bacterial strains are respectively placed in culture
Cultivated in base, and monitor the content of citric acid in culture medium, terminate when the content of citric acid in culture medium is less than 1mg/mL
One phase was cultivated, and incubation time is designated as into T1；First phase culture carries out second phase culture after terminating, and picks out first phase culture knot
Bacterial strain after beam is placed in cultivating in the culture of same recipe, and repeats first phase incubation, when citric acid in culture medium
Content terminates the second phase culture when being less than 1mg/mL, and incubation time is designated as into T2；So repeat the n phases to cultivate, work as Tn=
During 1/2T1, domestication process is completed, respectively obtains Lalvin EC1118 II types bacterial strain, the Lalvin 71B for dropping citric acid
II types bacterial strain, Lalvin KD II type bacterial strains；The formula of the culture medium is：The mass concentration of citric acid be 2~6mg/mL,
Glucose quality percentage composition is 0.2%, yeast extract weight/mass percentage composition is 2%, peptone weight/mass percentage composition is 0.5%,
Remaining is wheat juice；
By Lalvin EC1118 I types bacterial strains and Lalvin EC1118 II types bacterial strain, Lalvin 71B I types bacterial strains and
Lalvin 71B II types bacterial strain, Lalvin KD I types bacterial strains and Lalvin KD II types bacterial strains are according to viable count quantity ratio
1：1~5 mixing, obtains the EC1118, Lalvin 71B, Lalvin KD strains.
A kind of 6. processing method of flavored type litchi spirit according to claim 1, it is characterised in that described step (3)
In, the regulation of the soluble solids content of described lichee pulp using xylitol, galactolipin, xylose, maltose, melibiose,
One or more regulations in turanose, trehalose and gossypose.
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| CN112920925A (en) * | 2021-02-26 | 2021-06-08 | 广西壮族自治区农业科学院 | Preparation method of litchi and camellia chrysantha fruit wine |
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