CN107418826A - A kind of brewing method of high-quality slender joss stick strawberry fruit wine - Google Patents
A kind of brewing method of high-quality slender joss stick strawberry fruit wine Download PDFInfo
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- CN107418826A CN107418826A CN201710859210.XA CN201710859210A CN107418826A CN 107418826 A CN107418826 A CN 107418826A CN 201710859210 A CN201710859210 A CN 201710859210A CN 107418826 A CN107418826 A CN 107418826A
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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 technical field of fruit wine production, and in particular to a kind of brewing method of high-quality slender joss stick strawberry fruit wine, specifically：One layer of milk-sugar tablet coccus bacterium solution fermentation of even application in strawberry fruit face, it is fully ground and squeezes the juice, filtration, obtain strawberry fruit juice, add pectinase enzymatic hydrolysis, siphon obtains clarified solution after overnight, mixed fermentation powder is inoculated with into clarified solution, fermentation, after fermentation ends, high temperature fully sterilizes, it is inoculated with candida tropicalis fermentation again into strawberry fruit juice, zymotic fluid is centrifuged, clarification, remove precipitation, again through being sterile filtered, obtain strawberry fruit wine, strawberry fruit wine brewing method of the present invention is simple, strawberry fruit wine through ageing processing without reaching certain alcoholic strength and increase mellowness sense for a long time, it significantly shorten strawberry fruit wine and obtain the time, resulting strawberry fruit wine is high-quality slender joss stick, sour and sweet palatability, without bitterness sense.
Description
Technical field
The invention belongs to technical field of fruit wine production, and in particular to a kind of brewing method of high-quality slender joss stick strawberry fruit wine.
Background technology
China is one of main place of production of strawberry, and strawberry mouthfeel is fresh and sweet, nutritious, deep by consumer's rich in vitamin C
Like, strawberry harvest time is short, and the listing phase concentrates, hence it is evident that the storage technique for lagging behind the market demand largely restricts
Strawberry retention cycle, under this present situation, it is one of mode for expanding strawberry selling market that strawberry is made into strawberry fruit wine, fragrance
One of an important factor for being composition strawberry fruit wine quality, the production work of other fruit wine is used for reference in the R＆D and production of strawberry fruit wine at present more
Skill, mainly specific research is had no to how to improve strawberry fruit wine fragrance to improve based on strawberry fruit wine mouthfeel during concrete operations.
The content of the invention
Present invention aims at provide a kind of brewing method of high-quality slender joss stick strawberry fruit wine.
The solution of the present invention is as follows：A kind of brewing method of high-quality slender joss stick strawberry fruit wine, specifically：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 26-28 DEG C fermentation process 4-5 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectin is added in 2-3g/L ratio to strawberry fruit juice
Enzyme digests, overnight after siphon obtain clarified solution, mixed fermentation powder is inoculated with into clarified solution, inoculative proportion is 2-3 ‰, mixed fermentation
Powder presses 0.6-1 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 40-42 DEG C, and fermentation time is
12-15 hours；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis, inoculum concentration 0.5- again into strawberry fruit juice
0.7 ‰, fermented at 28-30 DEG C 8-10 hours, high temperature fully sterilizes, and filters；
（4）After zymotic fluid is centrifuged into 5-6 minutes with 3000-3500r/min centrifugation rate, clarification is stood at 2-3 DEG C, is removed
Precipitation, then through being sterile filtered, obtain strawberry fruit wine.
Preferably, in the milk-sugar tablet coccus bacterium solution, milk-sugar tablet coccus activity is 1-1.5 × 105CFU/g。
Preferably, mixed fermentation powder presses 0.6 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, fermentation temperature
Spend for 40-42 DEG C, fermentation time is 12-15 hours.
Preferably, it is inoculated with candida tropicalis again into strawberry fruit juice, inoculum concentration is 0.5 ‰, ferments 10 at 30 DEG C
Hour, high temperature fully sterilizes, and filters.
The present invention has substantive distinguishing features following prominent and significant progress compared to prior art：
（1）The present invention to strawberry before being ground and squeezing the juice, one layer of milk-sugar tablet coccus bacterium solution of even application in strawberry fruit face, black
In dark situation at 26-28 DEG C fermentation process 4-5 hours, it is possible to increase strawberry crushing juice rate, increase fruit wine yield；
（2）During initial fermentation, the yeast powder that inoculation white fungus bacterial strain, milk-sugar tablet coccus are mixed to get ferments, and fermenting power is strong and has
Preferably production fragrance energy, can be rapidly achieved suitable alcoholic strength, aroma component total content is higher in the fermentation juice of acquisition；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis, inoculum concentration 0.5- again into strawberry fruit juice
0.7 ‰, fermented at 28-30 DEG C 8-10 hours, total sugar content in fermentation fruit wine can be effectively improved, reduced total in fermentation fruit wine
Acid content, improve the organoleptic attribute of final fruit wine；
（4）Strawberry fruit wine brewing method of the present invention is simple, and strawberry fruit wine through ageing processing without reaching certain alcoholic strength for a long time
And increase mellowness sense, it significantly shorten strawberry fruit wine and obtain the time, resulting strawberry fruit wine is high-quality slender joss stick, sour and sweet palatability, no hardship
Astringent sense.
Embodiment
Embodiment 1, a kind of brewing method of high-quality slender joss stick strawberry fruit wine, specifically：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 26 DEG C fermentation process 4 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectase is added in 2g/L ratio to strawberry fruit juice
Enzymolysis, overnight after siphon obtain clarified solution, into clarified solution be inoculated with mixed fermentation powder, inoculative proportion be 2 ‰, mixed fermentation powder by
White fungus bacterial strain, milk-sugar tablet coccus press 0.6:3 weight ratio is mixed to get, and fermentation temperature is 40 DEG C, and fermentation time is 12 hours；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis again into strawberry fruit juice, and inoculum concentration is
0.5 ‰, fermented 8 hours at 28 DEG C, high temperature fully sterilizes, filtering；
（4）After zymotic fluid is centrifuged 5 minutes with 3000r/min centrifugation rate, clarification is stood at 2 DEG C, removes precipitation, then pass through
It is sterile filtered, obtains strawberry fruit wine.
Embodiment 2, a kind of brewing method of high-quality slender joss stick strawberry fruit wine, specifically：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 28 DEG C fermentation process 5 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectase is added in 3g/L ratio to strawberry fruit juice
Enzymolysis, overnight after siphon obtain clarified solution, into clarified solution be inoculated with mixed fermentation powder, inoculative proportion be 3 ‰, mixed fermentation powder by
White fungus bacterial strain, milk-sugar tablet coccus press 1:3 weight ratio is mixed to get, and fermentation temperature is 42 DEG C, and fermentation time is 15 hours；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis again into strawberry fruit juice, and inoculum concentration is
0.7 ‰, fermented 10 hours at 30 DEG C, high temperature fully sterilizes, filtering；
（4）After zymotic fluid is centrifuged 6 minutes with 3500r/min centrifugation rate, clarification is stood at 3 DEG C, removes precipitation, then pass through
It is sterile filtered, obtains strawberry fruit wine.
Embodiment 3, a kind of brewing method of high-quality slender joss stick strawberry fruit wine, specifically：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 27 DEG C fermentation process 4.6 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectin is added in 2.5g/L ratio to strawberry fruit juice
Enzyme is digested, and rear siphon overnight obtains clarified solution, and mixed fermentation powder is inoculated with into clarified solution, and inoculative proportion is 2.8 ‰, mixed fermentation
Powder presses 0.8 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 41 DEG C, and fermentation time is 13 small
When；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis again into strawberry fruit juice, and inoculum concentration is
0.6 ‰, fermented 9 hours at 29 DEG C, high temperature fully sterilizes, filtering；
（4）After zymotic fluid is centrifuged 5.8 minutes with 3200r/min centrifugation rate, clarification is stood at 2 DEG C, removes precipitation, then
Through being sterile filtered, strawberry fruit wine is obtained.
Below in conjunction with specific contrast test, the present invention is further described, and strawberry used in experiment is plucked from same greenhouse
Arrive, kind is " beauty ", it is cleaned, dry surface moisture after sorted, obtain the consistent strawberry of specification, will sort and obtain
Strawberry is divided into experimental group, control group 1, control group 2, control group 3, control group 4 and amounts to 5 groups at random,
Experimental group obtains strawberry fruit wine according to the mode of embodiment 3；
Control group 1 obtains strawberry fruit wine in such a way：
Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectase enzyme is added in 2.5g/L ratio to strawberry fruit juice
Solution, overnight after siphon obtain clarified solution, into clarified solution be inoculated with mixed fermentation powder, inoculative proportion be 2.8 ‰, mixed fermentation powder by
White fungus bacterial strain, milk-sugar tablet coccus press 0.8:3 weight ratio is mixed to get, and fermentation temperature is 41 DEG C, and fermentation time is 13 hours；
After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis again into strawberry fruit juice, and inoculum concentration is 0.6 ‰,
Fermented 9 hours at 29 DEG C, high temperature fully sterilizes, filtering；
After zymotic fluid is centrifuged 5.8 minutes with 3200r/min centrifugation rate, clarification is stood at 2 DEG C, removes precipitation, then pass through
It is sterile filtered, obtains strawberry fruit wine.
Control group 2 obtains strawberry fruit wine in such a way：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 27 DEG C fermentation process 4.6 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectin is added in 2.5g/L ratio to strawberry fruit juice
Enzyme digests, and rear siphon overnight obtains clarified solution, and the inoculation yeast bacterium bacterium powder into clarified solution, inoculative proportion is 2.8 ‰, fermentation temperature
For 41 DEG C, fermentation time is 13 hours；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis again into strawberry fruit juice, and inoculum concentration is
0.6 ‰, fermented 9 hours at 29 DEG C, high temperature fully sterilizes, filtering；
（4）After zymotic fluid is centrifuged 5.8 minutes with 3200r/min centrifugation rate, clarification is stood at 2 DEG C, removes precipitation, then
Through being sterile filtered, strawberry fruit wine is obtained.
Control group 3 obtains strawberry fruit wine in such a way：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 27 DEG C fermentation process 4.6 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectin is added in 2.5g/L ratio to strawberry fruit juice
Enzyme is digested, and rear siphon overnight obtains clarified solution, and mixed fermentation powder is inoculated with into clarified solution, and inoculative proportion is 2.8 ‰, mixed fermentation
Powder presses 0.8 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 41 DEG C, and fermentation time is 13 small
When；
（3）After fermentation ends, high temperature fully sterilizes, and the inoculation yeast bacterium again into strawberry fruit juice, inoculum concentration is 0.6 ‰, 29
Fermented 9 hours at DEG C, high temperature fully sterilizes, filtering；
（4）After zymotic fluid is centrifuged 5.8 minutes with 3200r/min centrifugation rate, clarification is stood at 2 DEG C, removes precipitation, then
Through being sterile filtered, strawberry fruit wine is obtained.
Control group 4 brewages acquisition strawberry fruit wine in a conventional manner；
Each group strawberry crushing juice rate is counted, alcoholic strength, total reducing sugar, reduced sugar, total acid, the aroma component for finally giving strawberry fruit wine always contain
Amount, as a result see the table below 1：
| Group | Crushing juice rate（%） | Alcoholic strength（%） | Total reducing sugar（g/L） | Total acid（g/L） | Aroma component total content（mg/L） |
| Experimental group | 77.4 | 12.5 | 5.43 | 12.11 | 58.58 |
| Control group 1 | 63.8 | 12.2 | 5.42 | 12.10 | 58.52 |
| Control group 2 | 77.5 | 6.3 | 5.44 | 12.15 | 18.27 |
| Control group 3 | 77.4 | 12.0 | 1.15 | 18.62 | 58.40 |
| Control group 4 | 63.5 | 12.7 | 1.16 | 18.44 | 18.39 |
As shown in Table 1, strawberry fruit wine of the present invention is inoculated with mixed fermentation powder into clarified solution during acquisition, and inoculative proportion is
2.8 ‰, mixed fermentation powder presses 0.8 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 41 DEG C,
Fermentation time is 13 hours, contributes to strawberry fruit wine fragrance to be formed, and be rapidly achieved certain alcoholic strength；
It is inoculated with candida tropicalis again into strawberry fruit juice, inoculum concentration is 0.6 ‰, is fermented 9 hours at 29 DEG C, helps to carry
Total sugar content in high strawberry fruit wine, reduce total acid content in strawberry fruit wine.
Claims (4)
1. a kind of brewing method of high-quality slender joss stick strawberry fruit wine, it is characterised in that specific：
（1）Strawberry fruit cleaning, sorted after drying surface moisture, strawberry is neatly layered and arranged, it is uniform in strawberry fruit face
Spray one layer of milk-sugar tablet coccus bacterium solution, in dark surrounds at 26-28 DEG C fermentation process 4-5 hours；
（2）Strawberry is fully ground and squeezed the juice, is filtered, obtains strawberry fruit juice, pectin is added in 2-3g/L ratio to strawberry fruit juice
Enzyme digests, overnight after siphon obtain clarified solution, mixed fermentation powder is inoculated with into clarified solution, inoculative proportion is 2-3 ‰, mixed fermentation
Powder presses 0.6-1 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 40-42 DEG C, and fermentation time is
12-15 hours；
（3）After fermentation ends, high temperature fully sterilizes, and is inoculated with candida tropicalis, inoculum concentration 0.5- again into strawberry fruit juice
0.7 ‰, fermented at 28-30 DEG C 8-10 hours, high temperature fully sterilizes, and filters；
（4）After zymotic fluid is centrifuged into 5-6 minutes with 3000-3500r/min centrifugation rate, clarification is stood at 2-3 DEG C, is removed
Precipitation, then through being sterile filtered, obtain strawberry fruit wine.
A kind of 2. brewing method of high-quality slender joss stick strawberry fruit wine according to claim 1, it is characterised in that
In the milk-sugar tablet coccus bacterium solution, milk-sugar tablet coccus activity is 1-1.5 × 105CFU/g。
A kind of 3. brewing method of high-quality slender joss stick strawberry fruit wine according to claim 1, it is characterised in that
Mixed fermentation powder presses 0.6 by white fungus bacterial strain, milk-sugar tablet coccus:3 weight ratio is mixed to get, and fermentation temperature is 40-42 DEG C,
Fermentation time is 12-15 hours.
A kind of 4. brewing method of high-quality slender joss stick strawberry fruit wine according to claim 1, it is characterised in that
It is inoculated with candida tropicalis again into strawberry fruit juice, inoculum concentration is 0.5 ‰, is fermented 10 hours at 30 DEG C, high temperature fills
Divide sterilizing, filtering.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977296A (en) * | 2018-07-20 | 2018-12-11 | 浠诲嘲 | A kind of alkalescent white wine and preparation method thereof |
| CN109971590A (en) * | 2019-04-03 | 2019-07-05 | 陕西厚珍源生态农业有限公司 | A kind of production method of fig fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
-
2017
- 2017-09-21 CN CN201710859210.XA patent/CN107418826A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108977296A (en) * | 2018-07-20 | 2018-12-11 | 浠诲嘲 | A kind of alkalescent white wine and preparation method thereof |
| CN109971590A (en) * | 2019-04-03 | 2019-07-05 | 陕西厚珍源生态农业有限公司 | A kind of production method of fig fruit wine |
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Application publication date: 20171201 |