CN107354059A - A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method - Google Patents
A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method Download PDFInfo
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Abstract
The invention discloses a kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method, including：1）Screen Chinese wampee leaf and clausenae Lansium；2）The preparation of fermented juice；3）Early stage separately ferments；4）Later stage mixed fermentation；5）Ageing；6）Finished product.The processing method carries out the making of mix-fermented wine using Chinese wampee leaf and clausenae Lansium as raw material first, mainly solve juice processed, ferment treatment, both early stages separately ferments, the mixed fermentation of both later stages, key issues of filtering.Whole process causes Chinese wampee leaf not to be destroyed with the flavor substance in clausenae Lansium and active component without high-temperature process on the basis of fermented wine quality is ensured.Schlempe so as to produce the peat-reek with Chinese wampee leaf delicate fragrance, the fruity of clausenae Lansium and fermented wine, while retains anti-oxidation active substance in raw material always present in fermentation system, and with the fruit wine of stomach strengthening and digestion promoting, promoting qi circulation and relieving pain, antitussive and antiasthmatic and other effects.
Description
Technical field
The present invention relates to Chinese wampee leaf and clausenae Lansium to utilize field, and in particular to a kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit
Wine and its processing method.
Background technology
In recent years, fermented beverage causes the concern of numerous experts and scholars and ordinary consumer.Fermented wine refer to Cereals,
Fruit, newborn class etc. are raw material, through yeast ferment made of alcoholic drink.
Calusena lansium [Clausena lansium (Lour.) Skeels] is Rutaceae Clausena evergreen fruit trees, originates in China
South, planted in Guangdong, Guangxi, Fujian and Taiwan more.Clausena plant is in the Chinese herbal medicine books in Ancient Times in China and modern times
Record, Popular Utilization is more extensive more.Clausenae Lansium sweet and sour taste, unique flavor, there is better nutritivity value and health-care effect,
There is promoting the circulation of qi, help digestion, available for controlling dyspepsia turgor, cough and asthma etc..Research shows, abundant alkaloid is contained in Calusena lansium pulp
A variety of chemical compositions such as class, Coumarins, volatile oil, flavonoids, there is anti-oxidant, liver protection, hypoglycemic and desinsection, antibacterial
With many bioactivity such as weeding.Chinese wampee leaf bitter, Xin Liang, there are dampness removing, removing jaundice, expelling wind to resolve the exterior, eliminating phlegm promoting the circulation of qi,
Conventional Chinese wampee leaf treatment cough, asthma, inflatable stomachache, acute icteric hepatitis, stomachache etc. among the people.Change in the Chinese wampee leaf reported
Studying point has：The material such as Coumarins, kappa azoles and acid amides alkaloids, volatile oil and terpene, in recent years it has been reported that Calusena lansium
Leaf has liver protection, promotees the multiple biological activities such as intelligence, antibacterial, reducing blood lipid, hypoglycemic.
The currently reported fermented beverage using Calusena lansium as raw material includes Calusena lansium fruit wine, Calusena lansium fruit vinegar, Calusena lansium ferment etc.
Fermented beverage, wherein it is more using single clausenae Lansium or Chinese wampee leaf as processing raw material, but mixed at present for Chinese wampee leaf and clausenae Lansium
The research for closing fermentation fruit wine not yet has been reported that.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention provides a kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine
And its processing method.This method using the processing that Chinese wampee leaf and clausenae Lansium are that raw material carries out fermentation fruit wine, mainly solution juice processed, at enzyme
Reason, both early stages separately ferment, the mixed fermentation of both later stages, filter key issues of.And whole process is without high-temperature process, no chemical drugs
Thing adds, and while product quality is ensured, remains the flavor substance and active component in raw material to greatest extent.Schlempe is always
It is present in fermentation system, produces the peat-reek with Chinese wampee leaf delicate fragrance, the fruity of clausenae Lansium and fermented wine, retain simultaneously
Anti-oxidation active substance in raw material, and with the fruit wine of stomach strengthening and digestion promoting, promoting qi circulation and relieving pain, antitussive and antiasthmatic and other effects.
The present invention adopts the following technical scheme that realization.
The processing method of a kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine, comprises the following steps：
(1) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：Into Chinese wampee leaf plus water is beaten, and is obtained Chinese wampee leaf slurry, is added cellulase and fruit
Glue enzyme digests, and produces Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：Water is added into clausenae Lansium to be beaten, and is obtained Calusena lansium pulp, is added cellulase
And pectinase enzymatic hydrolysis, produce Calusena lansium fruit juice；
(2) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By in Calusena lansium leaf juice injection fermentation tank obtained by step (1), white granulated sugar and yeast are added
Fermentation, produces Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：By in Calusena lansium fruit juice injection fermentation tank obtained by step (1), white granulated sugar and ferment are added
Mother's fermentation, produces clausenae Lansium primary fermentation wine；
(3) later stage mixed fermentation：
Chinese wampee leaf primary fermentation wine obtained by step (2) is mixed with clausenae Lansium primary fermentation wine, and injects fermentation cylinder for fermentation, i.e.,
Obtain mixed fermentation former wine；
(4) ageing：
Mixed fermentation former wine obtained by step (3) is subjected to ageing；
(5) finished product：
Mixed fermentation fruit wine obtained by step (4) is filtered, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation
Fruit wine finished product.
Preferably, step (1) Chinese wampee leaf, clausenae Lansium be it is ripe without insect pest, fresh harvesting or the Huang stored after adopting
Skin leaf and clausenae Lansium.
Preferably, step (1) Chinese wampee leaf, clausenae Lansium are cleaned with water, and the water is distilled water.
Preferably, in step (1), the water that 7-10 times of quality is added into Chinese wampee leaf is beaten.
Preferably, in step (1), into clausenae Lansium according to solid-liquid ratio be 3:1~1:3 add water to be beaten.
Preferably, step (1) cellulase, pectase Chinese wampee leaf slurry in concentration be respectively 100ppm~
150ppm, 60ppm~100ppm；The concentration of the cellulase, pectase in Calusena lansium pulp be respectively 200ppm~
400ppm, 80ppm~200ppm；The temperature of the enzymolysis is 20~40 DEG C, and the time is 0.5~3 hour.
Preferably, in step (2), the fermentation is that the fermentation tank for filling gained zymotic fluid is placed in into 25~30 DEG C of conditions
Under, maintain 6~18 hours, be placed in 20~28 DEG C of environment afterwards, ferment 7~14 days.
Preferably, in step (2), the concentration of the white granulated sugar, yeast in Calusena lansium leaf juice is respectively 100g/L~300g/
L, 150ppm~250ppm；The concentration of the white granulated sugar, yeast in Calusena lansium fruit juice is respectively 50g/L~180g/L, 150ppm
~250ppm.
Preferably, in step (2), the injection rate in Calusena lansium leaf juice, Calusena lansium fruit juice injection fermentation tank is fermenter volume
80%.
Preferably, in step (3), the volume ratio of the Chinese wampee leaf primary fermentation wine and clausenae Lansium primary fermentation wine is 5:1~1:
5；The total injection rate of the Chinese wampee leaf primary fermentation wine and clausenae Lansium primary fermentation wine is the 80% of fermenter volume；The temperature of the fermentation
Spend for 18~25 DEG C, the time is 7~14 days.
Preferably, in step (4), the temperature of the ageing is 0~2 DEG C, and the time is 6~9 months.
Preferably, step (5) filtering is first to be filtered using gauze, then is filtered with flame filter press, last profit
It is degerming with membrane filtration, whole no heat treatment.
A kind of Chinese wampee leaf as made from above-described processing method and clausenae Lansium mixed fermentation fruit wine.
Compared with prior art, the present invention has the advantages that：
(1) present invention uses the raw material of Chinese wampee leaf and clausenae Lansium as fermented wine, it is contemplated that the characteristic of raw material, specially uses
The form separately fermented early stage ensure that being smoothed out for fermentation process, while use the form of later stage mixed fermentation dexterously will
Chinese wampee leaf carries out mixed fermentation with clausenae Lansium so that two kinds of raw materials fully contact, and play effect jointly.
(2) Chinese wampee leaf produced by the present invention has good flavor and effect with clausenae Lansium mixed fermentation fruit wine.The processing
Method whole process no heat treatment, flavor substance and active component in raw material can be retained to greatest extent.
(3) in process, schlempe is clear with Chinese wampee leaf so as to produce always present in fermentation system by the present invention
The peat-reek of the fragrant, fruity of clausenae Lansium and fermented wine, while retain anti-oxidation active substance in raw material, and disappear with stomach invigorating
The fruit wine of food, promoting qi circulation and relieving pain, antitussive and antiasthmatic and other effects.
(4) processing method has important meaning for the application field for expanding clausenae Lansium and Chinese wampee leaf, that is, enriches meal
Food on table, the application value of Chinese wampee leaf and clausenae Lansium is also improved, has especially expanded the application of Chinese wampee leaf.
Brief description of the drawings
Fig. 1 is the work flow schematic diagram of Chinese wampee leaf of the present invention and clausenae Lansium mixed fermentation fruit wine.
Embodiment
It is further described below in conjunction with specific implementation of the example to the present invention, but embodiments of the present invention are not limited to
This.
Embodiment 1
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120ppm, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 (quality, under
Water mashing is added together), adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours,
Produce Calusena lansium fruit juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days, are produced Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days, are produced clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 1:1 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
20 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product, the index determining result of the fruit wine
1 is shown in Table, results of sensory evaluation is shown in Table 2.
Embodiment 2
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 addition water is beaten
Slurry, adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours, produce clausenae Lansium
Juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days；Produce Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days；Produce clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 5:1 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
20 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product, the index determining result of the fruit wine
1 is shown in Table, results of sensory evaluation is shown in Table 2.
Embodiment 3
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 addition water is beaten
Slurry, adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours, produce clausenae Lansium
Juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days；Produce Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days；Produce clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 2:1 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
20 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product, the index determining result of the fruit wine
1 is shown in Table, results of sensory evaluation is shown in Table 2.
Embodiment 4
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 addition water is beaten
Slurry, adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours, produce clausenae Lansium
Juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days；Produce Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days；Produce clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 1:2 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
20 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product, the index determining result of the fruit wine
1 is shown in Table, results of sensory evaluation is shown in Table 2.
Embodiment 5
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 addition water is beaten
Slurry, adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours, produce clausenae Lansium
Juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days；Produce Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days；Produce clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 1:5 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
20 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, produce Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product, the index determining result of the fruit wine
1 is shown in Table, results of sensory evaluation is shown in Table 2.
Table 1
Table 2
Embodiment 6
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120ppm, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 (quality, under
Water mashing is added together), adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours,
Produce Calusena lansium fruit juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days, are produced Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days, are produced clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 1:1 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
18 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product are produced, its results of sensory evaluation is shown in Table 3.
Embodiment 7
(1) Chinese wampee leaf and clausenae Lansium are screened
Screening ripe Chinese wampee leaf and clausenae Lansium without insect pest, with clear water cleaned standby seam.
(2) preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：The Chinese wampee leaf 500g for taking step (1) to be screened, add 9 times of water and be beaten；Adjustment
Cellulase concentration is 120ppm, and adjustment pectin enzyme concentration is 60ppm, and 35 DEG C digest 3 hours, produce Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：The clausenae Lansium 2.5kg for taking step (1) to be screened, according to material-water ratio 1:1 (quality, under
Water mashing is added together), adjustment cellulase concentration is 300ppm, and adjustment pectin enzyme concentration is 150ppm, and 35 DEG C digest 3 hours,
Produce Calusena lansium fruit juice；
(3) early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By Calusena lansium leaf juice injection fermentation tank obtained by step (2), injection rate is fermenter volume
80%；It is 200g/L to adjust white granulated sugar concentration；The concentration for adjusting yeast is 210ppm；The fermentation tank for filling zymotic fluid is placed in
Under the conditions of 28 DEG C, maintain 8 hours；22 DEG C of environment are placed in afterwards, are fermented 9 days, are produced Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：Calusena lansium fruit juice injection fermentation tank, injection rate obtained by step (2) are held for fermentation tank
Long-pending 80%；It is 120g/L to adjust white granulated sugar concentration；Input yeast makes the concentration of yeast be 240ppm；The hair of zymotic fluid will be filled
Fermentation tank is placed under the conditions of 28 DEG C, is maintained 12 hours；22 DEG C of environment are placed in afterwards, are fermented 7 days, are produced clausenae Lansium primary fermentation wine；
(4) later stage mixed fermentation
By Chinese wampee leaf primary fermentation wine obtained by step (3) and clausenae Lansium primary fermentation wine, according to " Chinese wampee leaf primary fermentation wine：Calusena lansium
Fruit primary fermentation wine " volume ratio is 1:1 mixing, and clean fermentation tank is injected, injection rate is the 80% of fermenter volume；It is placed in afterwards
25 DEG C of environment, ferment 12 days, produce mixed fermentation former wine；
(5) ageing
8 months under the conditions of mixed fermentation former wine obtained by step (4) is placed in into 2 DEG C, ageing is carried out；
(6) finished product
Mixed fermentation fruit wine obtained by step (5) is first filtered using gauze, then filtered with flame filter press, most
It is degerming using membrane filtration afterwards, it is filling, Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine finished product are produced, its results of sensory evaluation is shown in Table 3.
Table 3
Raw material is beaten juice and digested by the present invention using Chinese wampee leaf and clausenae Lansium as raw material, subsequent using separately fermenting early stage, after
The mode processing and fermentation wine of phase mixed fermentation, the schlempe that during which ferments is always present in fermentation system so that the nutrition in raw material
Material and active component fully participate in fermentation process, and the quality of mix-fermented wine is further lifted by ageing.It is filling it
It is preceding to remove schlempe and degerming using the form of mechanical filter, whole no heat treatment, active component in wine is effectively protected,
Work flow schematic diagram is as shown in Figure 1.
Claims (10)
1. the processing method of a kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine, it is characterised in that comprise the following steps：
（1）The preparation of fermented juice：
The preparation of I, Calusena lansium leaf juices：Into Chinese wampee leaf plus water is beaten, and is obtained Chinese wampee leaf slurry, is added cellulase and pectin
Enzyme digests, and produces Calusena lansium leaf juice；
The preparation of II, Calusena lansium fruit juice：Water is added into clausenae Lansium to be beaten, and is obtained Calusena lansium pulp, is added cellulase and fruit
Glue enzyme digests, and produces Calusena lansium fruit juice；
（2）Early stage separately ferments：
The primary fermentation of I, Calusena lansium leaf juices：By step（1）In gained Calusena lansium leaf juice injection fermentation tank, white granulated sugar and yeast are added
Fermentation, produces Chinese wampee leaf primary fermentation wine；
The primary fermentation of II, Calusena lansium fruit juice：By step（1）In gained Calusena lansium fruit juice injection fermentation tank, white granulated sugar and yeast are added
Fermentation, produces clausenae Lansium primary fermentation wine；
（3）Later stage mixed fermentation：
By step（2）Gained Chinese wampee leaf primary fermentation wine mixes with clausenae Lansium primary fermentation wine, and injects fermentation cylinder for fermentation, produces mixed
Close fermented wine；
（4）Ageing：
By step（3）Gained mixed fermentation former wine carries out ageing；
（5）Finished product：
By step（4）Resulting mixed fermentation fruit wine is filtered, filling, produces Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine
Finished product.
2. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（1）In, the water that 7-10 times of quality is added into Chinese wampee leaf is beaten；Into clausenae Lansium according to solid-liquid ratio be 3: 1 ~
1 :3 add water to be beaten.
3. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（1）The concentration of the cellulase, pectase in Chinese wampee leaf slurry be respectively the ppm of 100 ppm ~ 150,60 ppm ~
100 ppm；The concentration of the cellulase, pectase in Calusena lansium pulp be respectively the ppm of 200 ppm ~ 400,80 ppm ~
200 ppm；The temperature of the enzymolysis is 20 ~ 40 DEG C, and the time is 0.5 ~ 3 hour.
4. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（2）In, the fermentation is that maintenance 6 ~ 18 is small under the conditions of the fermentation tank for filling gained zymotic fluid is placed in into 25 ~ 30 DEG C
When, 20 ~ 28 DEG C of environment are placed in afterwards, are fermented 7 ~ 14 days.
5. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（2）In, the injection rate in Calusena lansium leaf juice, Calusena lansium fruit juice injection fermentation tank is the 80% of fermenter volume.
6. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（2）In, the concentration of the white granulated sugar, yeast in Calusena lansium leaf juice be respectively the g/L of 100 g/L ~ 300,150 ppm ~
250 ppm；The concentration of the white granulated sugar, yeast in Calusena lansium fruit juice is respectively the g/L of 50 g/L ~ 180,150 ppm ~ 250
ppm。
7. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（3）In, the volume ratio of the Chinese wampee leaf primary fermentation wine and clausenae Lansium primary fermentation wine is 5: 1 ~ 1 : 5；The Calusena lansium
The total injection rate of leaf primary fermentation wine and clausenae Lansium primary fermentation wine is the 80% of fermenter volume；The temperature of the fermentation is 18 ~ 25
DEG C, the time is 7 ~ 14 days.
8. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（4）In, the temperature of the ageing is 0 ~ 2 DEG C, and the time is 6 ~ 9 months.
9. the processing method of a kind of Chinese wampee leaf according to claim 1 and clausenae Lansium mixed fermentation fruit wine, it is characterised in that
Step（5）The filtering is first to be filtered using gauze, then is filtered with flame filter press, finally degerming using membrane filtration, entirely
Journey no heat treatment.
10. a kind of Chinese wampee leaf as made from the processing method described in any one of claim 1-9 and clausenae Lansium mixed fermentation fruit
Wine.
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