CN107418827A - A kind of preparation method of zinc supplementation strawberry wine - Google Patents
A kind of preparation method of zinc supplementation strawberry wine Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The invention mainly relates to wine fermentation technical field, discloses a kind of preparation method of zinc supplementation strawberry wine, including：Cleaning, mashing, enzymolysis, just fermentation, after fermentation, filtering；Easy to operate, the zinc content for making strawberry wine is 4.17mg/100ml, aromatic flavour, sour and sweet palatability, the clarification of wine body, improves the health-care efficacy of strawberry wine, increases the strawberry wine species of in the market, meets the nutrition and health care demand of consumer；Soaked again with saline solution and vitamin c solution after fresh strawberry washing, the agricultural chemicals remained in strawberry and spot can be leached, avoid aoxidizing, keep the fresh colour of strawberry；Chitosan solution is added during mashing, can suppress varied bacteria growing, strawberry color and luster is kept, unstable material in fermentation process can be promoted to precipitate, keeps wine body clear stable, clarifying treatment process when avoiding long after traditional fermentation, raising fermentation efficiency.
Description
Technical field
The invention mainly relates to wine fermentation technical field, more particularly to a kind of preparation method of zinc supplementation strawberry wine.
Background technology
Strawberry is one of the Common Fruits in China, and aromatic flavour is nutritious, is described as being " fruit queen ", containing rich
Rich vitamin, carrotene, aspartic acid, organic acid, strawberry amine, pectin, cellulose, mineral element and anthocyanidin etc., can
Improving eyesight nourishing the liver, strengthen gastrointestinal function, blood-enriching face-nourishing, exclude toxin, weight-reducing, reducing blood lipid, protect cardiovascular and cerebrovascular, anti-cancer suppression
Cancer；Zinc is one of the essential trace elements of the human body, by people titled with " flowers of life ", the laudatory title of " source of intelligence ", can be promoted
Growing for human body, increases intelligence, and synthesizes a variety of enzymes, maintains dysregulated appetite, strengthens body immunity, promotes wound healing,
Promote vitamin A absorption, protect eyesight, beauty and skin care；But the zinc content of strawberry is extremely low, a 0.1mg/100g left sides are can only achieve
The right side, zinc content is lower after strawberry fermentation is prepared into strawberry wine, it is impossible to meets the needs of people are to zinc.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation method of zinc supplementation strawberry wine.
A kind of preparation method of zinc supplementation strawberry wine, comprises the following steps：
（1）Cleaning：Ripe, complete fresh strawberry, clear water is selected to be placed in the salt that mass concentration is 2.2 ~ 2.4% after cleaning molten
Soaked 40 ~ 60 minutes in liquid, then be placed in the vitamin c solution that mass concentration is 0.02 ~ 0.04% and soak 20 ~ 30 minutes, can
The agricultural chemicals remained in strawberry and spot are leached, avoids aoxidizing, keeps the fresh colour of strawberry, draining, stalk, strawberry must be cleaned；
（2）Mashing：The chitosan solution of cleaning strawberry weight 25 ~ 30% is added into cleaning strawberry, varied bacteria growing can be suppressed,
Strawberry color and luster is kept, unstable material in fermentation process can be promoted to precipitate, wine body clear stable is kept, avoids traditional
Clarifying treatment process when long after fermentation, fermentation efficiency is improved, mashing, obtains strawberry slurry；
（3）Enzymolysis：Complex enzyme is added in being starched to strawberry, mass concentration is 0.03 ~ 0.05%, small in 36 ~ 38 DEG C of stirring enzymolysis 2 ~ 3
When, the institutional framework of strawberry is sufficiently destroyed, improves strawberry crushing juice rate, increases strawberry wine yield, while the complex enzyme added can
Promote the precipitation of polyphenol substance in strawberry wine, improve the clear stable of strawberry wine, enzyme deactivation, slurry must be digested；
（4）Just fermentation：The white granulated sugar of cleaning strawberry weight 6 ~ 7% is added in being starched to enzymolysis, stirring accesses Angel to being completely dissolved
Saccharomyces cerevisiae, fermented 20 ~ 24 hours in 32 ~ 34 DEG C, be cooled to 21 ~ 23 DEG C and continue fermentation 2 ~ 3 days, first high temperature promotes thalline to increase
Grow, then low temperature slowly ferments, and increases the flavor component of strawberry wine, avoids decomposition of the glucuroide to anthocyanin in strawberry wine,
The fresh colour of strawberry wine is kept, obtains just fermentation slurry；
（5）After fermentation：First fermentation slurry is fallen after bucket, the white granulated sugar and grape of cleaning strawberry weight 2 ~ 3% are added into first fermentation slurry
Saccharic acid zinc, stir to complete and mix, be left to ferment 35 ~ 40 days in 12 ~ 14 DEG C, make strawberry wine sour and sweet palatability, alcoholic strength is suitable, rich
In rich strawberry wine while zinc content, the clear state of strawberry wine can be kept, extends the shelf life of strawberry wine, obtains after fermentation
Slurry；
（6）Filtering：Algal polysaccharides and salt will be added after after fermentation slurry filtering, stir, be placed in -3 ~ -2 DEG C and stand 13 ~ 15
My god, stand at low temperature is carried out, accelerates labile element in wine body and produces precipitation, keep wine body stable, promote organic zinc in strawberry wine
Absorption, strengthen the health-care effect of strawberry wine, filtered after taking-up with 0.22 μm of supermicro filtration membrane, obtain zinc supplementation strawberry wine.
The step（2）Chitosan solution, by chitosan add volume fraction be 0.8 ~ 1.2% acetum in, by
Slow mechanism dissolved is gradually heated to, the mass concentration for making chitosan is 80 ~ 90ppm, is cooled to room temperature, obtains chitosan solution.
The step（3）Complex enzyme, be made up of the raw material of following parts by weight：Cellulase 15 ~ 17, pectase 11 ~ 13,
Hemicellulase 4 ~ 6, lipase 3 ~ 5.
The step（4）Angel saccharomyces cerevisiae, addition for enzymolysis slurry weight 3 ~ 5%.
The step（5）Zinc gluconate, addition for enzymolysis slurry weight 0.024 ~ 0.026%.
The step（6）Algal polysaccharides and salt, algal polysaccharides addition for enzymolysis slurry weight 0.11 ~ 0.13%, food
Salt addition is the 0.22 ~ 0.24% of enzymolysis slurry weight.
Zinc supplementation strawberry wine prepared by the preparation method of the zinc supplementation strawberry wine.
It is an advantage of the invention that：The preparation method of zinc supplementation strawberry wine provided by the invention, method is simple, easy to operate, makes
The zinc content of strawberry wine is 4.17mg/100ml, aromatic flavour, sour and sweet palatability, the clarification of wine body, improves the health-care efficacy of strawberry wine,
Increase the strawberry wine species of in the market, meet the nutrition and health care demand of consumer；After fresh strawberry washing again with saline solution and
Vitamin c solution soaks, and can leach the agricultural chemicals remained in strawberry and spot, avoid aoxidizing, keep the fresh colour of strawberry；Beat
Chitosan solution is added during slurry, varied bacteria growing can be suppressed, strawberry color and luster is kept, unstable material in fermentation process can be promoted
Precipitate, keep wine body clear stable, clarifying treatment process when avoiding long after traditional fermentation, improve fermentation efficiency；Mashing
Complex enzyme is added afterwards to be digested, and is sufficiently destroyed the institutional framework of strawberry, is improved strawberry crushing juice rate, increases strawberry wine yield, together
When the complex enzyme that adds can promote the precipitation of polyphenol substance in strawberry wine, improve the clear stable of strawberry wine；Just during fermentation
First high temperature promotes growing microorganism, then low temperature slowly to ferment, and increases the flavor component of strawberry wine, avoids glucuroide to strawberry wine
The decomposition of middle anthocyanin, keep the fresh colour of strawberry wine；White granulated sugar is added during after fermentation again, makes strawberry wine sour and sweet palatability,
Alcoholic strength is suitable, and the zinc gluconate of addition while zinc content, can keep the clarification shape of strawberry wine in abundant strawberry wine
State, extend the shelf life of strawberry wine；Algal polysaccharides and salt are added after after fermentation slurry filtering, stand at low temperature is carried out, accelerates wine body
Middle labile element produces precipitation, keeps wine body stable, promotes the absorption of organic zinc in strawberry wine, strengthens the health care effect of strawberry wine
Fruit.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of zinc supplementation strawberry wine, comprises the following steps：
（1）Cleaning：Ripe, complete fresh strawberry, clear water is selected to be placed in after cleaning in the salt solution that mass concentration is 2.2%
Immersion 40 minutes, then be placed in the vitamin c solution that mass concentration is 0.02% and soak 20 minutes, it can leach in strawberry and remain
Agricultural chemicals and spot, avoid aoxidizing, keep the fresh colour of strawberry, draining, stalk, strawberry must be cleaned；
（2）Mashing：The chitosan solution of cleaning strawberry weight 25% is added into cleaning strawberry, varied bacteria growing can be suppressed, is kept
Strawberry color and luster, unstable material in fermentation process can be promoted to precipitate, keep wine body clear stable, avoid traditional fermentation
Clarifying treatment process when long afterwards, fermentation efficiency is improved, mashing, obtains strawberry slurry；
（3）Enzymolysis：Complex enzyme is added in being starched to strawberry, mass concentration 0.03%, digests 2 hours, is sufficiently destroyed in 36 DEG C of stirrings
The institutional framework of strawberry, strawberry crushing juice rate is improved, increase strawberry wine yield, while the complex enzyme added can promote in strawberry wine
The precipitation of polyphenol substance, the clear stable of strawberry wine is improved, enzyme deactivation, slurry must be digested；Described chitosan solution, by chitosan
Adding in the acetum that volume fraction is 0.8%, be gradually heated to slow mechanism dissolved, the mass concentration for making chitosan is 80ppm,
Room temperature is cooled to, obtains chitosan solution；Described complex enzyme, it is made up of the raw material of following parts by weight：Cellulase 15, pectase
11st, hemicellulase 4, lipase 3；
（4）Just fermentation：The white granulated sugar of cleaning strawberry weight 6% is added in being starched to enzymolysis, to being completely dissolved, access Angel is made for stirring
Brewer yeast, addition are the 3% of enzymolysis slurry weight, are fermented 20 hours in 32 DEG C, are cooled to 21 DEG C and continue fermentation 2 days, first high temperature promotees
Enter growing microorganism, then low temperature slowly ferments, and increases the flavor component of strawberry wine, avoids glucuroide to anthocyanin in strawberry wine
Decomposition, keep the fresh colour of strawberry wine, obtain just fermentation slurry；
（5）After fermentation：First fermentation slurry is fallen after bucket, the white granulated sugar and glucose of cleaning strawberry weight 2% are added into first fermentation slurry
Sour zinc, gluconic acid Zinc supplementation are the 0.024% of enzymolysis slurry weight, stir to complete and mix, are left to ferment 35 days in 12 DEG C,
Make strawberry wine sour and sweet palatability, alcoholic strength is suitable, while enriching zinc content in strawberry wine, can keep the clarification shape of strawberry wine
State, extend the shelf life of strawberry wine, obtain after fermentation slurry；
（6）Filtering：Algal polysaccharides and salt will be added after after fermentation slurry filtering, algal polysaccharides addition is enzymolysis slurry weight
0.11%, salt addition is the 0.22% of enzymolysis slurry weight, is stirred, and is placed in -3 DEG C and stands 13 days, carries out stand at low temperature, add
Labile element produces precipitation in fast wine body, keeps wine body stable, promotes the absorption of organic zinc in strawberry wine, strengthen strawberry wine
Health-care effect, filtered after taking-up with 0.22 μm of supermicro filtration membrane, obtain zinc supplementation strawberry wine.
Zinc supplementation strawberry wine prepared by the preparation method of the zinc supplementation strawberry wine.
Embodiment 2
A kind of preparation method of zinc supplementation strawberry wine, comprises the following steps：
（1）Cleaning：Ripe, complete fresh strawberry, clear water is selected to be placed in after cleaning in the salt solution that mass concentration is 2.3%
Immersion 50 minutes, then be placed in the vitamin c solution that mass concentration is 0.03% and soak 25 minutes, it can leach in strawberry and remain
Agricultural chemicals and spot, avoid aoxidizing, keep the fresh colour of strawberry, draining, stalk, strawberry must be cleaned；
（2）Mashing：The chitosan solution of cleaning strawberry weight 28% is added into cleaning strawberry, varied bacteria growing can be suppressed, is kept
Strawberry color and luster, unstable material in fermentation process can be promoted to precipitate, keep wine body clear stable, avoid traditional fermentation
Clarifying treatment process when long afterwards, fermentation efficiency is improved, mashing, obtains strawberry slurry；
（3）Enzymolysis：Complex enzyme is added in being starched to strawberry, mass concentration 0.04%, is digested 2.5 hours in 37 DEG C of stirrings, it is fully broken
The institutional framework of bad strawberry, strawberry crushing juice rate is improved, increase strawberry wine yield, while the complex enzyme added can promote strawberry wine
The precipitation of middle polyphenol substance, the clear stable of strawberry wine is improved, enzyme deactivation, slurry must be digested；Described chitosan solution, shell is gathered
Sugar is added in the acetum that volume fraction is 1.1%, is gradually heated to slow mechanism dissolved, the mass concentration for making chitosan is
85ppm, room temperature is cooled to, obtains chitosan solution；Described complex enzyme, it is made up of the raw material of following parts by weight：Cellulase 16,
Pectase 12, hemicellulase 5, lipase 4；
（4）Just fermentation：The white granulated sugar of cleaning strawberry weight 6.5% is added in being starched to enzymolysis, stirring accesses Angel to being completely dissolved
Saccharomyces cerevisiae, addition are the 4% of enzymolysis slurry weight, are fermented 22 hours in 33 DEG C, are cooled to 22 DEG C and continue fermentation 2 days, first high temperature
Promote growing microorganism, then low temperature slowly to ferment, increase the flavor component of strawberry wine, avoid glucuroide to pattern in strawberry wine
The decomposition of glycosides, the fresh colour of strawberry wine is kept, obtain just fermentation slurry；
（5）After fermentation：First fermentation slurry is fallen after bucket, the white granulated sugar and grape of cleaning strawberry weight 2.5% are added into first fermentation slurry
Saccharic acid zinc, gluconic acid Zinc supplementation are the 0.025% of enzymolysis slurry weight, stir to complete and mix, 38 are left to ferment in 13 DEG C
My god, make strawberry wine sour and sweet palatability, alcoholic strength is suitable, while enriching zinc content in strawberry wine, can keep the clarification of strawberry wine
State, extend the shelf life of strawberry wine, obtain after fermentation slurry；
（6）Filtering：Algal polysaccharides and salt will be added after after fermentation slurry filtering, algal polysaccharides addition is enzymolysis slurry weight
0.12%, salt addition is the 0.23% of enzymolysis slurry weight, is stirred, and is placed in -3 DEG C and stands 14 days, carries out stand at low temperature, add
Labile element produces precipitation in fast wine body, keeps wine body stable, promotes the absorption of organic zinc in strawberry wine, strengthen strawberry wine
Health-care effect, filtered after taking-up with 0.22 μm of supermicro filtration membrane, obtain zinc supplementation strawberry wine.
Zinc supplementation strawberry wine prepared by the preparation method of the zinc supplementation strawberry wine.
Embodiment 3
A kind of preparation method of zinc supplementation strawberry wine, comprises the following steps：
（1）Cleaning：Ripe, complete fresh strawberry, clear water is selected to be placed in after cleaning in the salt solution that mass concentration is 2.4%
Immersion 60 minutes, then be placed in the vitamin c solution that mass concentration is 0.04% and soak 30 minutes, it can leach in strawberry and remain
Agricultural chemicals and spot, avoid aoxidizing, keep the fresh colour of strawberry, draining, stalk, strawberry must be cleaned；
（2）Mashing：The chitosan solution of cleaning strawberry weight 30% is added into cleaning strawberry, varied bacteria growing can be suppressed, is kept
Strawberry color and luster, unstable material in fermentation process can be promoted to precipitate, keep wine body clear stable, avoid traditional fermentation
Clarifying treatment process when long afterwards, fermentation efficiency is improved, mashing, obtains strawberry slurry；
（3）Enzymolysis：Complex enzyme is added in being starched to strawberry, mass concentration 0.05%, digests 3 hours, is sufficiently destroyed in 38 DEG C of stirrings
The institutional framework of strawberry, strawberry crushing juice rate is improved, increase strawberry wine yield, while the complex enzyme added can promote in strawberry wine
The precipitation of polyphenol substance, the clear stable of strawberry wine is improved, enzyme deactivation, slurry must be digested；Described chitosan solution, by chitosan
Adding in the acetum that volume fraction is 1.2%, be gradually heated to slow mechanism dissolved, the mass concentration for making chitosan is 90ppm,
Room temperature is cooled to, obtains chitosan solution；Described complex enzyme, it is made up of the raw material of following parts by weight：Cellulase 17, pectase
13rd, hemicellulase 6, lipase 5；
（4）Just fermentation：The white granulated sugar of cleaning strawberry weight 7% is added in being starched to enzymolysis, to being completely dissolved, access Angel is made for stirring
Brewer yeast, addition are the 5% of enzymolysis slurry weight, are fermented 24 hours in 34 DEG C, are cooled to 23 DEG C and continue fermentation 3 days, first high temperature promotees
Enter growing microorganism, then low temperature slowly ferments, and increases the flavor component of strawberry wine, avoids glucuroide to anthocyanin in strawberry wine
Decomposition, keep the fresh colour of strawberry wine, obtain just fermentation slurry；
（5）After fermentation：First fermentation slurry is fallen after bucket, the white granulated sugar and glucose of cleaning strawberry weight 3% are added into first fermentation slurry
Sour zinc, gluconic acid Zinc supplementation are the 0.026% of enzymolysis slurry weight, stir to complete and mix, are left to ferment 40 days in 14 DEG C,
Make strawberry wine sour and sweet palatability, alcoholic strength is suitable, while enriching zinc content in strawberry wine, can keep the clarification shape of strawberry wine
State, extend the shelf life of strawberry wine, obtain after fermentation slurry；
（6）Filtering：Algal polysaccharides and salt will be added after after fermentation slurry filtering, algal polysaccharides addition is enzymolysis slurry weight
0.13%, salt addition is the 0.24% of enzymolysis slurry weight, is stirred, and is placed in -2 DEG C and stands 15 days, carries out stand at low temperature, add
Labile element produces precipitation in fast wine body, keeps wine body stable, promotes the absorption of organic zinc in strawberry wine, strengthen strawberry wine
Health-care effect, filtered after taking-up with 0.22 μm of supermicro filtration membrane, obtain zinc supplementation strawberry wine.
Zinc supplementation strawberry wine prepared by the preparation method of the zinc supplementation strawberry wine.
Comparative example 1
Removal step（1）In salt solution, remaining method, with embodiment 1.
Comparative example 2
Removal step（1）In vitamin c solution, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In chitosan solution, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）, remaining method, with embodiment 1.
Comparative example 5
Step（4）In directly in 32 DEG C ferment 2 days, remaining method, with embodiment 1.
Comparative example 6
Removal step（5）In zinc gluconate, remaining method, with embodiment 1.
Comparative example 7
Removal step（6）In algal polysaccharides, remaining method, with embodiment 1.
Comparative example 8
Removal step（6）In salt, remaining method, with embodiment 1.
Comparative example 9
Removal step（6）In stand at low temperature, remaining method, with embodiment 1.
Comparative example 10
The traditional preparation methods of existing strawberry wine.
The preparation effect of embodiment and comparative example strawberry method for preparing medicated wine：
Ripe, complete fresh strawberry is selected, prepares strawberry wine according to the method for embodiment and comparative example respectively, makes each group strawberry
The alcohol content of wine is 7%, sugar content 6%, the nutrient content of strawberry wine is measured, and the strawberry wine after fermentation is carried out
Room temperature is placed, and time for precipitating occurs in record, and the preparation effect of embodiment and comparative example strawberry method for preparing medicated wine is shown in Table 1.
Table 1：The preparation effect of embodiment and comparative example strawberry method for preparing medicated wine
| Project | Zinc/(mg/100ml) | Vitamin C/(mg/100ml) | Sedimentation time/(d) |
| Embodiment 1 | 4.17 | 35.49 | 284 |
| Embodiment 2 | 4.08 | 35.56 | 276 |
| Embodiment 3 | 4.13 | 35.52 | 279 |
| Comparative example 1 | 4.11 | 27.73 | 242 |
| Comparative example 2 | 4.05 | 19.51 | 235 |
| Comparative example 3 | 4.09 | 23.45 | 164 |
| Comparative example 4 | 4.12 | 28.63 | 197 |
| Comparative example 5 | 4.10 | 27.82 | 256 |
| Comparative example 6 | 0.06 | 28.45 | 249 |
| Comparative example 7 | 3.94 | 26.57 | 216 |
| Comparative example 8 | 4.02 | 25.49 | 263 |
| Comparative example 9 | 4.11 | 31.37 | 128 |
| Comparative example 10 | 0.03 | 13.62 | 94 |
Show from the result of table 1, the preparation method of the zinc supplementation strawberry wine of embodiment, zinc and ascorbic content substantially relatively contrast
Example is high, and settling time is substantially grown compared with comparative example when placing naturally, illustrates the preparation method tool of zinc supplementation strawberry wine provided by the invention
Have and prepare effect well.
Claims (7)
1. a kind of preparation method of zinc supplementation strawberry wine, it is characterised in that comprise the following steps：
（1）Cleaning：Ripe, complete fresh strawberry, clear water is selected to be placed in the salt that mass concentration is 2.2 ~ 2.4% after cleaning molten
Soaked 40 ~ 60 minutes in liquid, then be placed in the vitamin c solution that mass concentration is 0.02 ~ 0.04% and soak 20 ~ 30 minutes, dripped
Water, stalk, strawberry must be cleaned；
（2）Mashing：The chitosan solution of cleaning strawberry weight 25 ~ 30% is added into cleaning strawberry, mashing, obtains strawberry slurry；
（3）Enzymolysis：Complex enzyme is added in being starched to strawberry, mass concentration is 0.03 ~ 0.05%, small in 36 ~ 38 DEG C of stirring enzymolysis 2 ~ 3
When, enzyme deactivation, slurry must be digested；
（4）Just fermentation：The white granulated sugar of cleaning strawberry weight 6 ~ 7% is added in being starched to enzymolysis, stirring accesses Angel to being completely dissolved
Saccharomyces cerevisiae, fermented 20 ~ 24 hours in 32 ~ 34 DEG C, be cooled to 21 ~ 23 DEG C and continue fermentation 2 ~ 3 days, obtain just fermentation slurry；
（5）After fermentation：First fermentation slurry is fallen after bucket, the white granulated sugar and grape of cleaning strawberry weight 2 ~ 3% are added into first fermentation slurry
Saccharic acid zinc, stir to complete and mix, be left to ferment 35 ~ 40 days in 12 ~ 14 DEG C, obtain after fermentation slurry；
（6）Filtering：Algal polysaccharides and salt will be added after after fermentation slurry filtering, stir, be placed in -3 ~ -2 DEG C and stand 13 ~ 15
My god, filtered after taking-up with 0.22 μm of supermicro filtration membrane, obtain zinc supplementation strawberry wine.
2. the preparation method of zinc supplementation strawberry wine according to claim 1, it is characterised in that the step（2）Chitosan it is molten
Liquid, chitosan is added in the acetum that volume fraction is 0.8 ~ 1.2%, be gradually heated to slow mechanism dissolved, make the matter of chitosan
Amount concentration is 80 ~ 90ppm, is cooled to room temperature, obtains chitosan solution.
3. the preparation method of zinc supplementation strawberry wine according to claim 1, it is characterised in that the step（3）Complex enzyme, by
The raw material composition of following parts by weight：Cellulase 15 ~ 17, pectase 11 ~ 13, hemicellulase 4 ~ 6, lipase 3 ~ 5.
4. the preparation method of zinc supplementation strawberry wine according to claim 1, it is characterised in that the step（4）Angel wine brewing
Yeast, addition are the 3 ~ 5% of enzymolysis slurry weight.
5. the preparation method of zinc supplementation strawberry wine according to claim 1, it is characterised in that the step（5）Gluconic acid
Zinc, addition are the 0.024 ~ 0.026% of enzymolysis slurry weight.
6. the preparation method of zinc supplementation strawberry wine according to claim 1, it is characterised in that the step（6）Algal polysaccharides
And salt, algal polysaccharides addition for enzymolysis slurry weight 0.11 ~ 0.13%, salt addition for enzymolysis slurry weight 0.22 ~
0.24%。
7. zinc supplementation strawberry wine prepared by a kind of preparation method of any one of claim 1 ~ 6 zinc supplementation strawberry wine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109536349A (en) * | 2018-12-18 | 2019-03-29 | 江苏省农业科学院 | A kind of preparation method of function strawberry fruit wine |
| CN111676103A (en) * | 2020-07-24 | 2020-09-18 | 内蒙古河套酒业集团股份有限公司 | Mare milk whey fermented beverage wine and preparation method thereof |
| CN111793539A (en) * | 2020-06-30 | 2020-10-20 | 烟台中亚医药保健酒有限公司 | Preparation process of health-preserving three-penis wine |
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| CN104928114A (en) * | 2015-07-08 | 2015-09-23 | 南阳师范学院 | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104928114A (en) * | 2015-07-08 | 2015-09-23 | 南阳师范学院 | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109536349A (en) * | 2018-12-18 | 2019-03-29 | 江苏省农业科学院 | A kind of preparation method of function strawberry fruit wine |
| CN109536349B (en) * | 2018-12-18 | 2022-06-28 | 江苏省农业科学院 | Preparation method of functional strawberry fruit wine |
| CN111793539A (en) * | 2020-06-30 | 2020-10-20 | 烟台中亚医药保健酒有限公司 | Preparation process of health-preserving three-penis wine |
| CN111676103A (en) * | 2020-07-24 | 2020-09-18 | 内蒙古河套酒业集团股份有限公司 | Mare milk whey fermented beverage wine and preparation method thereof |
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