CN107513482B - Double-enzyme method reaction technology fermented crisp red plum fruit wine and preparation method thereof - Google Patents
Double-enzyme method reaction technology fermented crisp red plum fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a double-enzyme method reaction technology fermented crisp red plum fruit wine and a preparation method thereof, and the double-enzyme method reaction technology fermented crisp red plum fruit wine is prepared by fermenting 800 portions of fresh crisp red plum fruit, 1200 portions of purified water, 330 portions of white granulated sugar 220, 0.06-0.10 portion of lafaxine yeast, 0.03-0.05 portion of pectinase, 0.02-0.04 portion of polypeptide hydrolase, 0.03-0.05 portion of acid protease and 0.02-0.04 portion of active carbon. The method for fermenting the crispy red plum fruit wine by the double-enzyme reaction technology has the advantages of reduced filtering cost, low methanol content, long shelf life, clear wine body, full wine body, mellowness, refreshing taste, coordinated fragrance, delicate taste, lasting aftertaste and unique flavor of crispy red plum.
Description
Technical Field
The invention belongs to the technical field of fermented fruit wine production, and particularly relates to a double-enzyme method reaction technology and a method for producing a fermented crisp red plum fruit wine.
Background
The crisp red plum (Rosa prunus) is a Rosaceae plant, and has a moderate tree vigor and a crown with a natural open heart shape. The fruits are round or nearly round, the fruit size is small, the average single fruit weight is 15-25 g, and the maximum single fruit weight is 40 g. Purple-red peel, yellow pulp or even flake red. The suture line is regular, the fissure is shallow, the fruit point is yellow, dense and uniform in size. Thick fruit powder, grey white, crisp meat, sweet taste, 12.7-13.27% of soluble solid, 10% of soluble total sugar, 0.56% of total acid, 2.6 mg/100 g of vitamin C, small and off-core, edible rate of 96.8%, late maturity (8 months, middle ten days) and suitability for fresh food processing.
The prunus humilis bunge is sour in taste, can promote secretion of gastric acid and gastric digestive enzyme, and can promote gastrointestinal motility, so that the prunus humilis bunge has the effects of improving appetite and promoting digestion, and is especially effective for patients with achlorhydria, after-eating distention and constipation. The amino acids such as serine, glycine, proline, glutamine and the like in the fresh prunus humilis meat have the effects of inducing diuresis to reduce edema, and have the auxiliary treatment effect on liver cirrhosis. The crisp prunus humilis has a surprisingly high antioxidant content, which can be called as a super fruit with anti-aging and disease-preventing functions.
However, due to the high cellulose and protein contents of the crispy prunus salicina wine, the colloidal substance content of the crispy prunus salicina wine fermented by the two-enzyme reaction technology is high, the methanol content is high, the crispy prunus salicina wine is easy to oxidize and brown and generate oxidation flavor, and the problems that the finished product of the crispy prunus salicina wine fermented by the two-enzyme reaction technology is easy to be turbid, generate precipitate, have short shelf life and the like are solved, so that the development of the crispy prunus salicina wine fermented by the two-enzyme reaction technology is hindered to a certain.
Disclosure of Invention
The invention aims to solve the technical problems that the filtering cost of the fermented crisp red plum fruit wine is high, the methanol content is high, the crisp red plum fruit wine is easy to oxidize and brown and generate oxidized flavor, and the finished crisp red plum wine is easy to be turbid, generate precipitate, have short shelf life and the like by the existing double-enzyme reaction technology, and provides the fermented crisp red plum fruit wine by the double-enzyme reaction technology of the complex enzyme reaction technology.
In order to solve the technical problems, the invention adopts the following technical scheme:
according to the weight portion, the fresh prunus humilis bunge fruit wine is prepared by 800-1200 portions of fresh prunus humilis bunge, 800-1200 portions of purified water, 330 portions of white granulated sugar 220-4 portions, 0.06-0.10 portion of raffia yeast, 0.03-0.05 portion of pectinase, 0.02-0.04 portion of polypeptide hydrolase, 0.03-0.05 portion of acid protease and 0.02-0.04 portion of active carbon through fermentation.
Preferably, the crisp red plum fruit beverage is prepared by fermenting 1000 parts of fresh crisp red plum fruits, 1000 parts of purified water, 270 parts of white granulated sugar, 0.08 part of raffia yeast, 0.04 part of pectinase, 0.03 part of polypeptide hydrolase, 0.04 part of acid protease and 0.03 part of active carbon according to parts by weight.
The invention relates to a method for preparing crisp red plum fruit wine by fermentation by a two-enzyme reaction technology, which comprises the following steps:
(1) cleaning fresh fruits: selecting ripe fresh crisp red plum fruits without mildew, washing in clear water, draining water, mixing with white granulated sugar, placing in a fermentation tank, and sealing for at least 24 h;
(2) yeast activation: adding Lafitinib yeast into purified water, stirring, and keeping constant temperature of 40-45 deg.C for 30-40 min;
(3) and (3) enzyme activation: stirring pectase and acid protease with purified water respectively, and keeping constant temperature at 40-45 deg.C for 30-40 min;
(4) controlling temperature and fermenting: injecting activated yeast, enzyme and active carbon into a fermentation tank, then injecting purified water, controlling the temperature at 22-25 ℃, carrying out micro-aerobic circulation for 15-25min, and installing a fermentation plug;
(5) and (3) secondary enzyme addition: activating polypeptide hydrolase in purified water at constant temperature of 40 deg.C for 30-40min after 3-5d, injecting into fermentation tank, and performing micro-aerobic circulation for 15-25 min;
(6) wine discharging: after 4-5 days, opening the wine outlet pipe of the fermentation tank to allow wine to flow out automatically;
(7) post-fermentation: placing the wine storage tank in 16-18 deg.C environment after filling with wine, installing fermentation plug, and converting the residual sugar into alcohol for 35-40d to obtain crisp Prunus Cerasifera wine;
(8) aging: transferring the post-fermented crisp red plum fruit wine into a sealed wine storage tank, and ageing for 30-35d in a basement with the ambient temperature of 8-12 ℃ and the relative humidity of 80-85%;
(9) filtering and bottling: filtering the aged crispy red plum fruit wine by using a cross-flow filter, and then bottling to obtain a finished product.
According to the technical scheme, a double-enzyme reaction technology is adopted, a mode of arranging one layer of fresh crisp red plum fruits and one layer of white granulated sugar is adopted, so that the stress of cell sap is applied, the plasmolysis is formed, the step of crushing is reduced, the colloidal substances in the fermentation liquor are reduced, and the filtering cost is reduced; the application of the acid protease and the polypeptide hydrolase can carry out enzymolysis on protein and polypeptide substances into oligopeptide substances, so that the wine body is plump while the absorption of a human body is facilitated; the activated carbon is used as a carrier of enzyme reaction, so that the acid stability of the enzyme is improved, the activity is enhanced, and the dosage of the enzyme can be reduced, thereby reducing the methanol content of the product.
Compared with the prior art, the invention has the outstanding characteristics that the crisp red plum fermented fruit wine prepared by the method not only preserves unique flavor substances and various nutrient components of the crisp red plum, but also can reduce the filtering cost by 60-80%; the oligopeptide substance content is increased by 50-70%, which is beneficial to the absorption of human body and the wine body is plump; the content of the methanol can be reduced from 0.025-0.027g/100ml to 0.012-0.016g/100ml, so that the product is safer; the problems that the crisp plum fruit wine is easy to oxidize and brown and generate oxidation flavor, is easy to generate turbidity and precipitate, and has short shelf life and the like are solved. The product of the crisp red plum fermented fruit wine has clear wine body, mellow and refreshing taste, full wine body, coordinated fragrance, delicate taste and lasting aftertaste, has the unique flavor of the crisp red plum and the mellow and heavy feeling of the fruit wine, and prolongs the shelf life of the crisp red plum fruit wine from 18 months to over 36 months. The method can realize the large-scale and industrialized production of the crispy red plum fruit wine and open a rich way for processing crispy red plum.
The method for fermenting the crispy red plum fruit wine by the double-enzyme reaction technology has the advantages of reduced filtering cost, low methanol content, long shelf life, clear wine body, full wine body, mellowness, refreshing taste, coordinated fragrance, delicate taste, lasting aftertaste and unique flavor of crispy red plum.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Wherein, the related numerical values, parts or proportions are mass numerical values, parts or proportions if not labeled.
Example 1:
the formula is as follows: 1000 parts of fresh crisp red plum fruit, 1000 parts of purified water, 270 parts of white granulated sugar, 0.08 part of raffia yeast, 0.04 part of pectinase, 0.03 part of polypeptide hydrolase, 0.04 part of acid protease and 0.03 part of active carbon.
The preparation method comprises the following steps:
(1) cleaning fresh fruits: selecting ripe fresh prunus salicina fruits without mildew, placing the ripe fresh prunus salicina fruits in clear water for washing, then spraying 0.8-1.0L/100kg of 10% potassium metabisulfite aqueous solution, draining the water, placing the mixture and white granulated sugar in a fermentation tank in a mode of one layer of fresh prunus salicina fruits and one layer of white granulated sugar, and sealing for 24 hours;
(2) yeast activation: adding Lafitinib yeast into 1.0-1.5L purified water, stirring, and keeping constant temperature of 40-45 deg.C for 30-40 min;
(3) and (3) enzyme activation: stirring pectase and acid protease with 1.0-1.5L purified water respectively, and keeping constant temperature at 40-45 deg.C for 30-40 min;
(4) controlling temperature and fermenting: injecting activated yeast, enzyme and active carbon into a fermentation tank, then injecting purified water, controlling the temperature at 22-25 ℃, carrying out micro-aerobic circulation for 15-25min, and installing a fermentation plug;
(5) and (3) secondary enzyme addition: activating polypeptide hydrolase in 1.0-1.5L40 deg.C constant temperature purified water for 30-40min after 3-5d, injecting into fermentation tank, and micro-aerobic circulating for 15-25 min;
(6) wine discharging: after 4-5 days, opening the wine outlet pipe of the fermentation tank to allow wine to flow out automatically;
(7) post-fermentation: placing the wine storage tank in 16-18 deg.C environment after filling with wine, installing fermentation plug, and converting the residual sugar into alcohol in 35-40d to obtain crisp Prunus Cerasifera wine;
(8) aging: transferring the post-fermented crisp red plum fruit wine into a sealed wine storage tank, and ageing for 30-35d in a basement with the ambient temperature of 8-12 ℃ and the relative humidity of 80-85%;
(9) filtering and bottling: filtering the aged crispy red plum fruit wine by using a cross-flow filter, and then bottling to obtain a finished product.
Example 2:
the formula is as follows: 800 parts of fresh crisp red plum fruit, 800 parts of purified water, 220 parts of white granulated sugar, 0.06 part of raffia yeast, 0.03 part of pectinase, 0.02 part of polypeptide hydrolase, 0.03 part of acid protease and 0.02 part of active carbon.
The preparation method comprises the following steps:
(1) cleaning fresh fruits: selecting ripe fresh prunus salicina fruits without mildew, placing the ripe fresh prunus salicina fruits in clear water for washing, then spraying 0.8L/100kg of 10% potassium metabisulfite aqueous solution, draining water, then placing the fresh prunus salicina fruits and white granulated sugar in a fermentation tank in a mode of one layer of crispy prunus salicina fruits and one layer of white granulated sugar for sealing for 24 hours;
(2) yeast activation: adding Lafitinib yeast into 1.0L purified water, stirring, and keeping constant temperature at 40 deg.C for 30 min;
(3) and (3) enzyme activation: stirring pectase and acid protease with 1.0L purified water respectively, and keeping the temperature at 40 deg.C for 30-40 min;
(4) controlling temperature and fermenting: injecting activated yeast, enzyme and active carbon into a fermentation tank, then injecting purified water, controlling the temperature at 22 ℃, carrying out micro-aerobic circulation for 15min, and installing a fermentation plug;
(5) and (3) secondary enzyme addition: 3d, activating the polypeptide hydrolase in 1.0L40 deg.C constant temperature purified water for 30min, injecting into a fermentation tank, and performing micro-aerobic circulation for 15 min;
(6) wine discharging: 4d, opening a wine outlet pipe of the fermentation tank to allow wine to flow out automatically;
(7) post-fermentation: placing the wine storage tank in 16 deg.C environment after filling with wine, installing fermentation plug, and converting the residual sugar into alcohol for 35d to obtain crisp Prunus Cerasifera wine;
(8) aging: transferring the post-fermented crispy red plum fruit wine into a sealed wine storage tank, and ageing for 30 days in a basement with the ambient temperature of 8 ℃ and the relative humidity of 80%;
(9) filtering and bottling: filtering the aged crispy red plum fruit wine by using a cross-flow filter, and then bottling to obtain a finished product.
Example 3
The formula is as follows: 1200 parts of fresh crisp red plum fruit, 1200 parts of purified water, 330 parts of white granulated sugar, 0.10 part of raffia yeast, 0.05 part of pectinase, 0.04 part of polypeptide hydrolase, 0.05 part of acid protease and 0.04 part of activated carbon.
The preparation method comprises the following steps:
(1) cleaning fresh fruits: selecting ripe fresh prunus salicina fruits without mildew, placing the ripe fresh prunus salicina fruits in clear water for washing, then spraying 1.0L/100kg of 10% potassium metabisulfite aqueous solution, draining water, then placing the fresh prunus salicina fruits and white granulated sugar in a fermentation tank in a mode of one layer of crispy prunus salicina fruits and one layer of white granulated sugar for sealing for 24 hours;
(2) yeast activation: adding Lafitinib yeast into 1.5L purified water, stirring, and keeping constant temperature at 45 deg.C for 30-40 min;
(3) and (3) enzyme activation: stirring pectase and acid protease with 1.5L purified water respectively, and keeping the temperature at 45 deg.C for 40 min;
(4) controlling temperature and fermenting: injecting activated yeast, enzyme and active carbon into a fermentation tank, then injecting purified water, controlling the temperature at 25 ℃, carrying out micro-aerobic circulation for 25min, and installing a fermentation plug;
(5) and (3) secondary enzyme addition: after 5d, activating the polypeptide hydrolase in 1.5L40 deg.C constant temperature purified water for 40min, injecting into a fermentation tank, and performing micro-aerobic circulation for 25 min;
(6) wine discharging: after 5d, opening a wine outlet pipe of the fermentation tank to allow wine to flow out automatically;
(7) post-fermentation: placing the wine storage tank in 18 deg.C environment after filling with wine, installing fermentation plug, and converting the residual sugar into alcohol within 40d to obtain crisp Prunus Cerasifera wine;
(8) aging: transferring the post-fermented crispy red plum fruit wine into a sealed wine storage tank, and ageing for 35d in a basement with the ambient temperature of 12 ℃ and the relative humidity of 85%;
(9) filtering and bottling: filtering the aged crispy red plum fruit wine by using a cross-flow filter, and then bottling to obtain a finished product.
Of course, the above is only a specific application example of the present invention, and other embodiments of the present invention are also within the scope of the present invention.
Claims (1)
1. A method for preparing crisp red plum fruit wine by fermentation by a two-enzyme reaction technology is characterized by comprising the following steps: according to the weight portion, the crisp red plum fruit beverage is prepared by fermenting 1000 portions of crisp red plum fresh fruits, 1000 portions of purified water, 270 portions of white granulated sugar, 0.08 portion of lafaxine yeast, 0.04 portion of pectinase, 0.03 portion of polypeptide hydrolase, 0.04 portion of acid protease and 0.03 portion of active carbon; the crisp red plums and the white granulated sugar are placed in a mode of one layer of crisp red plum fresh fruits and one layer of white granulated sugar; adding acid protease and polypeptide hydrolase separately; the active carbon is used as a carrier for enzyme reaction; the method comprises the following steps:
(1) cleaning fresh fruits: selecting ripe fresh crisp red plum fruits without mildew, washing in clear water, draining water, mixing with white granulated sugar, placing in a fermentation tank, and sealing for at least 24 h;
(2) yeast activation: adding Lafitinib yeast into purified water, stirring, and keeping constant temperature of 40-45 deg.C for 30-40 min;
(3) and (3) enzyme activation: stirring pectase and acid protease with purified water respectively, and keeping constant temperature at 40-45 deg.C for 30-40 min;
(4) controlling temperature and fermenting: injecting activated yeast, enzyme and active carbon into a fermentation tank, then injecting purified water, controlling the temperature at 22-25 ℃, carrying out micro-aerobic circulation for 15-25min, and installing a fermentation plug;
(5) and (3) secondary enzyme addition: activating polypeptide hydrolase in purified water at constant temperature of 40 deg.C for 30-40min after 3-5d, injecting into fermentation tank, and performing micro-aerobic circulation for 15-25 min;
(6) wine discharging: after 4-5 days, opening the wine outlet pipe of the fermentation tank to allow wine to flow out automatically;
(7) post-fermentation: placing the wine storage tank in 16-18 deg.C environment after filling with wine, installing fermentation plug, and converting the residual sugar into alcohol for 35-40d to obtain crisp Prunus Cerasifera wine;
(8) aging: transferring the post-fermented crisp red plum fruit wine into a sealed wine storage tank, and ageing for 30-35d in a basement with the ambient temperature of 8-12 ℃ and the relative humidity of 80-85%;
(9) filtering and bottling: filtering the aged crispy red plum fruit wine by using a cross-flow filter, and then bottling to obtain a finished product.
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