CN107418859A - A kind of strawberry fruit wine acid reduction method - Google Patents
A kind of strawberry fruit wine acid reduction method Download PDFInfo
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- CN107418859A CN107418859A CN201710860462.4A CN201710860462A CN107418859A CN 107418859 A CN107418859 A CN 107418859A CN 201710860462 A CN201710860462 A CN 201710860462A CN 107418859 A CN107418859 A CN 107418859A
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- fruit wine
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to technical field of fruit wine production, and in particular to a kind of strawberry fruit wine acid reduction method.Specifically：Kudzu-vine root powder is mixed with water and sized mixing, complex enzyme zymohydrolysis is inoculated with into slurries, filter enzymolysis liquid, retain residue, spray drying, obtain root of kudzu vine particle, root of kudzu vine particle and strawberry fruit wine are mixed, it is stored refrigerated, in cold storage procedure, first stir, after stand, it is filter media strawberry fruit wine by 1 μm 1.5 μm of microfiltration membranes of aperture, the strawberry fruit wine total acid fall after processing reaches more than 78% after refrigeration terminates, so that total acid content reaches organoleptic requirements in strawberry fruit wine, color and luster, the excellent flavor of product, it is slightly sour, without puckery.
Description
Technical field
The invention belongs to technical field of fruit wine production, and in particular to a kind of strawberry fruit wine acid reduction method.
Background technology
Strawberry nutrition value is abundant, is described as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin
E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin, China are strawberry cultivating big countries, and harvest time substantial amounts of strawberry is removed for fresh
Food is outer, and also substantial amounts of strawberry is used to make strawberry fruit wine, and with abundant strawberry class product market share, nowadays, consumer is more
Biasing love low sugar, minuent, natural fruit wine, strawberry fruit wine make pure natural, alcoholic strength and are generally below 15 °, meet low, natural
Standard, but due to strawberry and be not belonging to that high hesperidium is real, and the fruit wine for making acquisition has stronger sour and astringent sense, and mouthfeel is thick and stiff, wine
Body is uncoordinated, typically reduces the sour and astringent sense of fruit wine by adding a large amount of sucrose to reconcile, this " deacidification " mode is obviously not
Meet low sugar standard, the made obtained fruit wine often inclined sweet tea of mouthfeel, be unfavorable for health.
The content of the invention
Present invention aims at provide a kind of strawberry fruit wine acid reduction method.
The solution of the present invention is as follows：A kind of strawberry fruit wine acid reduction method, specifically：
（1）Kudzu-vine root powder and water are pressed 1:5-6 volume ratio mixing is sized mixing, more multiple than inoculation by 0.03-0.05% weight into slurries
Synthase, simultaneously homogeneous is mixed with root of kudzu vine slurries, 6-7 hours are digested at 38-40 DEG C；
The complex enzyme presses 0.5-1 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio mixes
Arrive；
（2）It is filter media enzymolysis liquid by 0.28 μm -0.3 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain
Obtain root of kudzu vine particle；
（3）Root of kudzu vine particle is pressed 1:60-70 volume ratio mixes with strawberry fruit wine, is placed in stored refrigerated at 0-2 DEG C, cold storage procedure
In, strawberry fruit wine is stirred with 40-50r/min speed, mixing time is 30-35 minutes, and cold preservation time is 70-78 minutes；
（4）It is filter media strawberry fruit wine by 1 μm -1.5 μm of microfiltration membranes of aperture after refrigeration terminates.
Preferably, the complex enzyme presses 0.5 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight
Than being mixed to get.
Preferably, root of kudzu vine particle is pressed 1:60 volume ratio mixes with strawberry fruit wine, is placed in stored refrigerated at 2 DEG C, refrigeration
During, strawberry fruit wine is stirred with 50r/min speed, mixing time is 30 minutes, and cold preservation time is 70 minutes.
Preferably, it is filter media strawberry fruit wine by 1 μm μm of microfiltration membranes of aperture after refrigeration terminates.
Mainly there are 2 parts in sour source in strawberry fruit wine, and a kind of is the organic acid that fruit inherently contains, organic in strawberry
Acid is mainly citric acid, malic acid, tartaric acid；Another kind is exactly caused acid in fermentation process, wherein, tartaric acid and malic acid
It is the Main Factors for triggering the sour and astringent mouthfeel of strawberry fruit wine, in the prior art, cryogenic freezing acid lowering method is that strawberry fruit wine often uses deacidification
One of mode, during concrete operations, strawberry fruit wine is usually placed in stored refrigerated a period of time at 0-2 DEG C, within this time, grass
Tartaric acid in certain kind of berries fruit wine is separated out in crystalline form, and cold filter off except precipitation, although this processing method can reduce grass is taken advantage of with regard to this
Tartaric acid content in certain kind of berries fruit wine, but there is no effect to the malic acid content in reduction strawberry fruit wine, and apple in strawberry fruit wine
Tartaric acid is also the important sources for causing the bitter thorn tongue sense of fruit wine, therefore, although freezing method of the prior art can remove it is heavy
Form sediment, keep the abiotic stabilization of wine, but improvement fruit wine taste problem can not be fully solved；
The present invention is mixed by appropriate proportioning by the kudzu-vine root powder after processing and strawberry fruit wine on the basis of existing cryogenic freezing acid lowering method
Even, the kudzu-vine root powder after processing does not dissolve in strawberry fruit wine, but has larger specific surface area and adsorptivity, has selection to malic acid
Suction-operated, after refrigerating stir process, the apple acid constituents in fruit wine can be effectively adsorbed, grass is finally deposited on precipitation form
Certain kind of berries fruit wine bottom, is filtered out through microfiltration membranes, is clarified, low acid strawberry fruit wine, the strawberry fruit wine total acid fall after processing
Reach more than 78% so that total acid content reaches organoleptic requirements in strawberry fruit wine, and color and luster, the excellent flavor of product are slightly sour, without puckery.
Embodiment
Embodiment 1, a kind of strawberry fruit wine acid reduction method, specifically：
（1）Kudzu-vine root powder and water are pressed 1:5 volume ratio mixing is sized mixing, into slurries by 0.03% weight than being inoculated with complex enzyme, with
Root of kudzu vine slurries mix and homogeneous, are digested 6 hours at 38 DEG C；
The complex enzyme presses 0.5 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio is mixed to get；
（2）It is filter media enzymolysis liquid by 0.28 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain the root of kudzu vine
Particle；
（3）Root of kudzu vine particle is pressed 1:60 volume ratio mixes with strawberry fruit wine, be placed in it is stored refrigerated at 0 DEG C, in cold storage procedure, with
40r/min speed stirring strawberry fruit wine, mixing time is 30 minutes, and cold preservation time is 70 minutes；
（4）It is filter media strawberry fruit wine by 1 μm of microfiltration membranes of aperture after refrigeration terminates.
Embodiment 2, a kind of strawberry fruit wine acid reduction method, specifically：
（1）Kudzu-vine root powder and water are pressed 1:6 volume ratio mixing is sized mixing, into slurries by 0.05% weight than being inoculated with complex enzyme, with
Root of kudzu vine slurries mix and homogeneous, are digested 7 hours at 40 DEG C；
The complex enzyme presses 1 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio is mixed to get；
（2）It is filter media enzymolysis liquid by 0.3 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain the root of kudzu vine
Grain；
（3）Root of kudzu vine particle is pressed 1:70 volume ratio mixes with strawberry fruit wine, be placed in it is stored refrigerated at 2 DEG C, in cold storage procedure, with
50r/min speed stirring strawberry fruit wine, mixing time is 35 minutes, and cold preservation time is 78 minutes；
（4）It is filter media strawberry fruit wine by 1.5 μm of microfiltration membranes of aperture after refrigeration terminates.
Embodiment 3, a kind of strawberry fruit wine acid reduction method, specifically：
（1）Kudzu-vine root powder and water are pressed 1:5.3 volume ratio mixing is sized mixing, more compound than being inoculated with by 0.038% weight into slurries
Enzyme, simultaneously homogeneous is mixed with root of kudzu vine slurries, is digested 6.2 hours at 39 DEG C；
The complex enzyme presses 0.7 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio is mixed to get；
（2）It is filter media enzymolysis liquid by 0.29 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain the root of kudzu vine
Particle；
（3）Root of kudzu vine particle is pressed 1:65 volume ratio mixes with strawberry fruit wine, be placed in it is stored refrigerated at 1 DEG C, in cold storage procedure, with
43r/min speed stirring strawberry fruit wine, mixing time is 32 minutes, and cold preservation time is 74 minutes；
（4）It is filter media strawberry fruit wine by 1.2 μm of microfiltration membranes of aperture after refrigeration terminates.
Embodiment 4, a kind of strawberry fruit wine acid reduction method, specifically：
（1）Kudzu-vine root powder and water are pressed 1:5.8 volume ratio mixing is sized mixing, into slurries by 0.04% weight than being inoculated with complex enzyme,
Simultaneously homogeneous is mixed with root of kudzu vine slurries, is digested 6.8 hours at 39 DEG C；
The complex enzyme presses 0.8 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio is mixed to get；
（2）It is filter media enzymolysis liquid by 0.29 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain the root of kudzu vine
Particle；
（3）Root of kudzu vine particle is pressed 1:66 volume ratio mixes with strawberry fruit wine, be placed in it is stored refrigerated at 2 DEG C, in cold storage procedure, with
49r/min speed stirring strawberry fruit wine, mixing time is 34 minutes, and cold preservation time is 76 minutes；
（4）It is filter media strawberry fruit wine by 1.4 μm of microfiltration membranes of aperture after refrigeration terminates.
Below in conjunction with specific contrast test, the present invention is further described, and fruit wine used in experiment is that the production of same process obtains
The strawberry fruit wine not deacidified, 5 processing being randomly divided into, each processing is repeated 3 times, wherein, processing 1 is according to embodiment
4 modes carry out deacidification treatment；
Complex enzyme is substituted for protease by processing 2 on the basis of embodiment 4；
Complex enzyme is substituted for cellulase by processing 3 on the basis of embodiment 4；
Complex enzyme is substituted for glucose oxidase by processing 4 on the basis of embodiment 4；
Processing 5 carries out deacidification treatment in the following manner, strawberry fruit wine is placed in it is stored refrigerated at 2 DEG C, in cold storage procedure, with 49r/
Min speed stirring strawberry fruit wine, mixing time is 34 minutes, and cold preservation time is 76 minutes；Refrigeration terminate after, using aperture as
1.4 μm of microfiltration membranes are filter media strawberry fruit wine；
Finally, each group strawberry fruit wine total acid range of decrease is calculated, malic acid reduction amount in strawberry fruit wine, as a result see the table below 1：
| Group | Processing 1 | Processing 2 | Processing 3 | Processing 4 | Processing 5 |
| The total acid content range of decrease（%） | 80.2 | 50.2 | 50.5 | 77.6 | 50.3 |
| The malic acid content range of decrease（%） | 74.5 | 4.9 | 4.2 | 4.7 | 4.5 |
As shown in Table 1, only with by inscribe dextranase, glucose oxidase, lactic dehydrogenase press 0.8:1:3 weight is than mixing
Obtained complex enzyme carries out enzymolysis processing to root of kudzu vine slurries, the residue being filtrated to get, just has certain adsorptivity to malic acid,
That is, have the function that to reduce malic acid content.
Claims (4)
1. a kind of strawberry fruit wine acid reduction method, it is characterised in that specific：
（1）Kudzu-vine root powder and water are pressed 1:5-6 volume ratio mixing is sized mixing, more multiple than inoculation by 0.03-0.05% weight into slurries
Synthase, simultaneously homogeneous is mixed with root of kudzu vine slurries, 6-7 hours are digested at 38-40 DEG C；
The complex enzyme presses 0.5-1 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio mixes
Arrive；
（2）It is filter media enzymolysis liquid by 0.28 μm -0.3 μm of microfiltration membranes of aperture, retains residue, spray drying, obtain
Obtain root of kudzu vine particle；
（3）Root of kudzu vine particle is pressed 1:60-70 volume ratio mixes with strawberry fruit wine, is placed in stored refrigerated at 0-2 DEG C, cold storage procedure
In, strawberry fruit wine is stirred with 40-50r/min speed, mixing time is 30-35 minutes, and cold preservation time is 70-78 minutes；
（4）It is filter media strawberry fruit wine by 1 μm -1.5 μm of microfiltration membranes of aperture after refrigeration terminates.
A kind of 2. strawberry fruit wine acid reduction method according to claim 1, it is characterised in that
The complex enzyme presses 0.5 by inscribe dextranase, glucose oxidase, lactic dehydrogenase:1:3 weight ratio is mixed to get.
A kind of 3. strawberry fruit wine acid reduction method according to claim 1, it is characterised in that
Root of kudzu vine particle is pressed 1:60 volume ratio mixes with strawberry fruit wine, be placed in it is stored refrigerated at 2 DEG C, in cold storage procedure, with
50r/min speed stirring strawberry fruit wine, mixing time is 30 minutes, and cold preservation time is 70 minutes.
A kind of 4. strawberry fruit wine acid reduction method according to claim 1, it is characterised in that
It is filter media strawberry fruit wine by 1 μm μm of microfiltration membranes of aperture after refrigeration terminates.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710860462.4A CN107418859A (en) | 2017-09-21 | 2017-09-21 | A kind of strawberry fruit wine acid reduction method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710860462.4A CN107418859A (en) | 2017-09-21 | 2017-09-21 | A kind of strawberry fruit wine acid reduction method |
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| CN107418859A true CN107418859A (en) | 2017-12-01 |
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| CN201710860462.4A Pending CN107418859A (en) | 2017-09-21 | 2017-09-21 | A kind of strawberry fruit wine acid reduction method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793542A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244371A (en) * | 2016-07-29 | 2016-12-21 | 胡长坤 | A kind of blood sugar lowering Rhizoma Polygonati grape health care wine and production technology thereof |
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2017
- 2017-09-21 CN CN201710860462.4A patent/CN107418859A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244371A (en) * | 2016-07-29 | 2016-12-21 | 胡长坤 | A kind of blood sugar lowering Rhizoma Polygonati grape health care wine and production technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张方艳等: ""果酒降酸方法的研究进展"", 《食品工业科技》 * |
| 张洪浩等: ""果酒降酸方法研究进展"", 《酿酒》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111793542A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine |
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Application publication date: 20171201 |