CN107400605A - A kind of preparation method of selenium-rich Huang pear wine - Google Patents
A kind of preparation method of selenium-rich Huang pear wine Download PDFInfo
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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
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Abstract
The invention belongs to yellow pears processing technique field, especially a kind of preparation method of selenium-rich Huang pear wine, specific method is as follows：（1）Selenium-rich Huang pears slurry is made；（2）Selenium-rich Huang pears enzymolysis slurry is made；（3）Selenium-rich Huang pear juice is made；（4）Selenium-rich Huang pear wine is made；The non-covalent bond only destroyed in preparation process in fruit, does not change the covalent bond in fruit, so the freshness of fruit and nutritional ingredient therein will not be destroyed, can preferably keep its flavor and intrinsic nutritional ingredient；The selenium in selenium-rich Huang pear fruit is not only effectively promoted to be discharged into wine, greatly improve the content of selenium in wine, nutriment, the physiological activator being sufficiently reserved in original fruit, the effectively healthy nutritive value of lifting selenium-rich Huang pear wine, and effectively suppress the brown stain of pear juice, fragrance coordination, strong so that wine body is in golden yellow, clear, glossy, wine body is plentiful, mellow tasty and refreshing.
Description
Technical field
The invention belongs to yellow pears processing technique field, especially a kind of preparation method of selenium-rich Huang pear wine.
Background technology
Selenium-rich Huang pears are a kind of fruits obtained with unique planting type, and the Se content in fruit is that common yellow pears selenium contains
10 ~ 20 times of amount, more based on eating raw, but its is not shelf-stable, and fruit wastes, problem of rotting is serious, so people are added
Work is into fruit wine, fruit vinegar etc., but the selenium-rich Huang pear wine that the preparation method of prior art is prepared, big compared with fruit selenium content
Width is reduced, it is difficult to is obtained preferable selenium-rich Huang pear wine, is greatly reduced its nutritive value；Therefore, invention one kind can effectively promote
The preparation method for the selenium-rich Huang pear wine for make the selenium in fruit be transferred in fruit wine, improving fruit wine selenium content is urgently to be resolved hurrily at present
Problem.
The content of the invention
A kind of in view of the above-mentioned problems, the present invention is intended to provide preparation method of selenium-rich Huang pear wine.
The present invention is achieved through the following technical solutions：
A kind of preparation method of selenium-rich Huang pear wine, specific method are as follows：
（1）Go stalk to clean the selenium-rich Huang pears of 650 ~ 700 parts by weight, crush mashing, it is -11 ~ -9 DEG C of cryostats to insert temperature
24 ~ 28min, take out, 12 ~ 16min of steam treatment, cooling, obtain selenium-rich Huang pears slurry；
（2）The agitator that selenium-rich Huang pears slurry rotating speed is 130 ~ 150r/min is stirred into 20 ~ 25min, adds 0.14 ~ 0.18 weight
The pectase of part and the dextranase of 0.05 ~ 0.07 parts by weight continue 10 ~ 15min of stirring, insert the condition that temperature is 34 ~ 38 DEG C
Lower constant temperature digests 70 ~ 80min, 85 ~ 90 DEG C of 5 ~ 7min of enzyme deactivation, cooling, obtains selenium-rich Huang pears enzymolysis slurry；
（3）The color stabilizer of 0.2 ~ 0.3 parts by weight is added into selenium-rich Huang pears enzymolysis slurry, with the stirring that rotating speed is 220 ~ 240r/min
Device stirs 20 ~ 25min, and constant pressure handles 18 ~ 20min under conditions of pressure is 420 ~ 440MPa, crosses 120 ~ 140 mesh filter clothes, takes
Filtrate, obtain selenium-rich Huang pear juice；
（4）The saccharomycete of 0.12 ~ 0.14 parts by weight is added into selenium-rich Huang pear juice, with the agitator that rotating speed is 380 ~ 400r/min
6 ~ 8min is stirred, inserts under conditions of temperature is 41 ~ 43 DEG C and ferments 4 ~ 5 days, adjustment temperature is 28 ~ 30 DEG C and fermented 7 ~ 8 days, adjustment
Temperature is 38 ~ 40 DEG C and fermented 9 ~ 10 days, is ultrasonically treated 24 ~ 28min, crosses 180 ~ 200 mesh filter clothes, take filtrate, obtain selenium-rich Huang pear wine.
As the further scheme of invention：Step（1）Described steam treatment, first in the condition that temperature is 280 ~ 290 DEG C
Lower constant temperature steam handles 2 ~ 4min, and it is that 120 ~ 130 DEG C of continuation constant temperature steams handle 10 ~ 12min then to adjust temperature.
As the further scheme of invention：Step（3）Described color stabilizer, it is made up of the raw material of following parts by weight：Lemon
0.4 ~ 0.5 part of acid, 0.2 ~ 0.3 part of enoxolone, 0.8 ~ 0.9 part of morin.
As the further scheme of invention：Step（4）Described supersound process, it is first that 330 ~ 350W, frequency are in power
8 ~ 10min is ultrasonically treated under conditions of 550 ~ 570kHz, then in the condition that power is 280 ~ 300W, frequency is 480 ~ 500kHz
16 ~ 18min of lower supersound process.
As the further scheme of invention：The selenium-rich Huang pear wine that a kind of preparation method of selenium-rich Huang pear wine is prepared.
Beneficial effects of the present invention：A kind of preparation method of selenium-rich Huang pear wine provided by the invention, in preparation process only
The non-covalent bond destroyed in fruit, does not change the covalent bond in fruit, so the freshness of fruit and therein will not be destroyed
Nutritional ingredient, it can preferably keep its flavor and intrinsic nutritional ingredient；The selenium in selenium-rich Huang pear fruit is not only effectively promoted to discharge
Into wine, the content of selenium in wine is greatly improved, nutriment, the physiological activator being sufficiently reserved in original fruit, is effectively carried
Rise selenium-rich Huang pear wine healthy nutritive value, and effectively suppress pear juice brown stain so that wine body in golden yellow, clear,
Glossy, fragrance is coordinated, is strong, and wine body is plentiful, mellow tasty and refreshing.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of preparation method of selenium-rich Huang pear wine, specific method is as follows：
（1）Go stalk to clean the selenium-rich Huang pears of 650 parts by weight, crush mashing, it is -11 DEG C of cryostat 24min to insert temperature, is taken
Go out, steam treatment 12min, cool down, obtain selenium-rich Huang pears slurry；
（2）By selenium-rich Huang pears slurry with rotating speed be 130r/min agitator stir 20min, add 0.14 parts by weight pectase and
The dextranase of 0.05 parts by weight continues to stir 10min, inserts constant temperature under conditions of temperature is 34 DEG C and digests 70min, 85 DEG C go out
Enzyme 5min, cooling, obtain selenium-rich Huang pears enzymolysis slurry；
（3）The color stabilizer of 0.2 parts by weight is added into selenium-rich Huang pears enzymolysis slurry, the agitator for being 220r/min with rotating speed stirs
20min, constant pressure handles 18min under conditions of pressure is 420MPa, crosses 120 mesh filter clothes, takes filtrate, obtain selenium-rich Huang pear juice；
（4）The saccharomycete of 0.12 parts by weight is added into selenium-rich Huang pear juice, the agitator for being 380r/min with rotating speed stirs 6min,
Temperature is inserted ferment 4 ~ 5 days under conditions of 41 DEG C, adjustment temperature is 28 DEG C and fermented 7 ~ 8 days, adjustment temperature be 38 DEG C ferment 9 ~
10 days, 24min is ultrasonically treated, 180 mesh filter clothes is crossed, takes filtrate, obtain selenium-rich Huang pear wine.
As the further scheme of invention：Step（1）Described steam treatment, it is permanent under conditions of being first 280 DEG C in temperature
Warm steam treatment 2min, it is that 120 DEG C of continuation constant temperature steams handle 10min then to adjust temperature.
As the further scheme of invention：Step（3）Described color stabilizer, it is made up of the raw material of following parts by weight：Lemon
0.4 part of acid, 0.2 part of enoxolone, 0.8 part of morin.
As the further scheme of invention：Step（4）Described supersound process, first power be 330W, frequency be
8min is ultrasonically treated under conditions of 550kHz, is then ultrasonically treated under conditions of power is 280W, frequency is 480kHz
16min。
As the further scheme of invention：The selenium-rich Huang pear wine that a kind of preparation method of selenium-rich Huang pear wine is prepared.
Embodiment 2
In the embodiment of the present invention, a kind of preparation method of selenium-rich Huang pear wine, specific method is as follows：
（1）Go stalk to clean the selenium-rich Huang pears of 675 parts by weight, crush mashing, it is -10 DEG C of cryostat 26min to insert temperature, is taken
Go out, steam treatment 14min, cool down, obtain selenium-rich Huang pears slurry；
（2）By selenium-rich Huang pears slurry with rotating speed be 140r/min agitator stir 23min, add 0.16 parts by weight pectase and
The dextranase of 0.06 parts by weight continues to stir 13min, inserts constant temperature under conditions of temperature is 36 DEG C and digests 75min, 88 DEG C go out
Enzyme 6min, cooling, obtain selenium-rich Huang pears enzymolysis slurry；
（3）The color stabilizer of 0.25 parts by weight is added into selenium-rich Huang pears enzymolysis slurry, the agitator for being 230r/min with rotating speed stirs
23min, constant pressure handles 19min under conditions of pressure is 430MPa, crosses 130 mesh filter clothes, takes filtrate, obtain selenium-rich Huang pear juice；
（4）The saccharomycete of 0.13 parts by weight is added into selenium-rich Huang pear juice, the agitator for being 390r/min with rotating speed stirs 7min,
Temperature is inserted ferment 4 ~ 5 days under conditions of 42 DEG C, adjustment temperature is 29 DEG C and fermented 7 ~ 8 days, adjustment temperature be 39 DEG C ferment 9 ~
10 days, 26min is ultrasonically treated, 190 mesh filter clothes is crossed, takes filtrate, obtain selenium-rich Huang pear wine.
As the further scheme of invention：Step（1）Described steam treatment, it is permanent under conditions of being first 285 DEG C in temperature
Warm steam treatment 3min, it is that 125 DEG C of continuation constant temperature steams handle 11min then to adjust temperature.
As the further scheme of invention：Step（3）Described color stabilizer, it is made up of the raw material of following parts by weight：Lemon
0.45 part of acid, 0.25 part of enoxolone, 0.85 part of morin.
As the further scheme of invention：Step（4）Described supersound process, first power be 340W, frequency be
9min is ultrasonically treated under conditions of 560kHz, is then ultrasonically treated under conditions of power is 290W, frequency is 490kHz
17min。
As the further scheme of invention：The selenium-rich Huang pear wine that a kind of preparation method of selenium-rich Huang pear wine is prepared.
Embodiment 3
In the embodiment of the present invention, a kind of preparation method of selenium-rich Huang pear wine, specific method is as follows：
（1）Go stalk to clean the selenium-rich Huang pears of 700 parts by weight, crush mashing, it is -9 DEG C of cryostat 28min to insert temperature, is taken
Go out, steam treatment 16min, cool down, obtain selenium-rich Huang pears slurry；
（2）By selenium-rich Huang pears slurry with rotating speed be 150r/min agitator stir 25min, add 0.18 parts by weight pectase and
The dextranase of 0.07 parts by weight continues to stir 15min, inserts constant temperature under conditions of temperature is 38 DEG C and digests 80min, 90 DEG C go out
Enzyme 7min, cooling, obtain selenium-rich Huang pears enzymolysis slurry；
（3）The color stabilizer of 0.3 parts by weight is added into selenium-rich Huang pears enzymolysis slurry, the agitator for being 240r/min with rotating speed stirs
25min, constant pressure handles 20min under conditions of pressure is 440MPa, crosses 140 mesh filter clothes, takes filtrate, obtain selenium-rich Huang pear juice；
（4）The saccharomycete of 0.14 parts by weight is added into selenium-rich Huang pear juice, the agitator for being 400r/min with rotating speed stirs 8min,
Temperature is inserted ferment 4 ~ 5 days under conditions of 43 DEG C, adjustment temperature is 30 DEG C and fermented 7 ~ 8 days, adjustment temperature be 40 DEG C ferment 9 ~
10 days, 28min is ultrasonically treated, 200 mesh filter clothes is crossed, takes filtrate, obtain selenium-rich Huang pear wine.
As the further scheme of invention：Step（1）Described steam treatment, it is permanent under conditions of being first 290 DEG C in temperature
Warm steam treatment 4min, it is that 130 DEG C of continuation constant temperature steams handle 12min then to adjust temperature.
As the further scheme of invention：Step（3）Described color stabilizer, it is made up of the raw material of following parts by weight：Lemon
0.5 part of acid, 0.3 part of enoxolone, 0.9 part of morin.
As the further scheme of invention：Step（4）Described supersound process, first power be 350W, frequency be
10min is ultrasonically treated under conditions of 570kHz, is then ultrasonically treated under conditions of power is 300W, frequency is 500kHz
18min。
As the further scheme of invention：The selenium-rich Huang pear wine that a kind of preparation method of selenium-rich Huang pear wine is prepared.
Comparative example
The common preparation method of the selenium-rich Huang pear wine of prior art
Selenium-rich Huang pear wine will be prepared into a collection of selenium-rich Huang pears using the preparation method of embodiment and comparative example, and detect the reservation of its selenium
Rate, free aminoacid content, total phenol content and total ester content, as a result such as table 1：
The comparing result of the embodiment of table 1 and comparative example
| Selenium retention rate（%） | Free aminoacid content（mg/L） | Total phenol content（mg/L） | Total ester content（g/L） | |
| Embodiment 1 | 88.75 | 39.82 | 998.69 | 7.23 |
| Embodiment 2 | 88.73 | 39.96 | 998.76 | 7.19 |
| Embodiment 3 | 88.78 | 39.88 | 998.87 | 7.22 |
| Comparative example | 34.43 | 28.34 | 801.55 | 4.58 |
As it can be seen from table 1 the preparation method of the present invention can effectively improve the Se content of selenium-rich Huang pear wine, free amino acid contains
Amount, total phenol content and total ester content, effectively improve its healthy nutritive value and mouthfeel.
Claims (5)
1. a kind of preparation method of selenium-rich Huang pear wine, it is characterised in that specific method is as follows：
（1）Go stalk to clean the selenium-rich Huang pears of 650 ~ 700 parts by weight, crush mashing, it is -11 ~ -9 DEG C of cryostats to insert temperature
24 ~ 28min, take out, 12 ~ 16min of steam treatment, cooling, obtain selenium-rich Huang pears slurry；
（2）The agitator that selenium-rich Huang pears slurry rotating speed is 130 ~ 150r/min is stirred into 20 ~ 25min, adds 0.14 ~ 0.18 weight
The pectase of part and the dextranase of 0.05 ~ 0.07 parts by weight continue 10 ~ 15min of stirring, insert the condition that temperature is 34 ~ 38 DEG C
Lower constant temperature digests 70 ~ 80min, 85 ~ 90 DEG C of 5 ~ 7min of enzyme deactivation, cooling, obtains selenium-rich Huang pears enzymolysis slurry；
（3）The color stabilizer of 0.2 ~ 0.3 parts by weight is added into selenium-rich Huang pears enzymolysis slurry, with the stirring that rotating speed is 220 ~ 240r/min
Device stirs 20 ~ 25min, and constant pressure handles 18 ~ 20min under conditions of pressure is 420 ~ 440MPa, crosses 120 ~ 140 mesh filter clothes, takes
Filtrate, obtain selenium-rich Huang pear juice；
（4）The saccharomycete of 0.12 ~ 0.14 parts by weight is added into selenium-rich Huang pear juice, with the agitator that rotating speed is 380 ~ 400r/min
6 ~ 8min is stirred, inserts under conditions of temperature is 41 ~ 43 DEG C and ferments 4 ~ 5 days, adjustment temperature is 28 ~ 30 DEG C and fermented 7 ~ 8 days, adjustment
Temperature is 38 ~ 40 DEG C and fermented 9 ~ 10 days, is ultrasonically treated 24 ~ 28min, crosses 180 ~ 200 mesh filter clothes, take filtrate, obtain selenium-rich Huang pear wine.
2. the preparation method of selenium-rich Huang pear wine according to claim 1, it is characterised in that step（1）At described steam
Reason, constant temperature steam handles 2 ~ 4min under conditions of being first 280 ~ 290 DEG C in temperature, and it is 120 ~ 130 DEG C of continuation then to adjust temperature
Constant temperature steam handles 10 ~ 12min.
3. the preparation method of selenium-rich Huang pear wine according to claim 1, it is characterised in that step（3）Described color stabilizer,
It is made up of the raw material of following parts by weight：0.4 ~ 0.5 part of citric acid, 0.2 ~ 0.3 part of enoxolone, 0.8 ~ 0.9 part of morin.
4. the preparation method of selenium-rich Huang pear wine according to claim 1, it is characterised in that step（4）At described ultrasound
Reason, 8 ~ 10min is first ultrasonically treated under conditions of power is 330 ~ 350W, frequency is 550 ~ 570kHz, is then 280 in power
~ 300W, frequency are ultrasonically treated 16 ~ 18min under conditions of being 480 ~ 500kHz.
5. the selenium-rich Huang pear wine that the preparation method of the selenium-rich Huang pear wine according to any one of claim 1 ~ 4 is prepared.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN108410649A (en) * | 2018-05-31 | 2018-08-17 | 界首市嘉涛农业发展有限公司 | A kind of preparation method of highly nourishing health care car li fruit wine |
| CN111196977A (en) * | 2020-01-19 | 2020-05-26 | 湖南省龙鸣农业综合开发有限公司 | Preparation method of selenium-rich mulberry wine |
| CN116083194A (en) * | 2023-04-11 | 2023-05-09 | 潍坊坤木合农业有限公司 | Peptide wine production process |
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| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
| CN106834014A (en) * | 2017-01-24 | 2017-06-13 | 长沙昊瑞生物科技有限公司 | A kind of selenium-rich waxberry health-care wine and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101724533A (en) * | 2009-12-30 | 2010-06-09 | 邹光友 | Preparation method of purple sweet potato wine |
| CN105349384A (en) * | 2015-06-29 | 2016-02-24 | 开平市水口镇卡摩商行 | Making method of haw cocktail |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
| CN108410649A (en) * | 2018-05-31 | 2018-08-17 | 界首市嘉涛农业发展有限公司 | A kind of preparation method of highly nourishing health care car li fruit wine |
| CN111196977A (en) * | 2020-01-19 | 2020-05-26 | 湖南省龙鸣农业综合开发有限公司 | Preparation method of selenium-rich mulberry wine |
| CN116083194A (en) * | 2023-04-11 | 2023-05-09 | 潍坊坤木合农业有限公司 | Peptide wine production process |
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Application publication date: 20171128 |