CN107805576A - A kind of preparation method of flavored type fig wine - Google Patents
A kind of preparation method of flavored type fig wine Download PDFInfo
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- CN107805576A CN107805576A CN201711343402.1A CN201711343402A CN107805576A CN 107805576 A CN107805576 A CN 107805576A CN 201711343402 A CN201711343402 A CN 201711343402A CN 107805576 A CN107805576 A CN 107805576A
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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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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Abstract
The invention discloses a kind of preparation method of flavored type fig wine, comprise the following steps：(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；(2) allocate：The weight/mass percentage composition of the sugar in plant polyose adjustment pulp is used as 20~30%；(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit wine in 1~2 month in pulp after being allocated to (2)；The addition of described saccharomyces cerevisiae is the 0.1~0.5% of pulp quality；(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine；(5) ageing：Clarification fig wine is placed in ageing in the exchange flat field environment that electric field treatment dosage is 1.5~4.5kV/cm and produces fig fruit wine within 2~3 months.Fig fruit wine aroma is prepared in the present invention and fruital fragrance is strong, in good taste, and flavor is good.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of flavored type fig wine.
Background technology
Ficus berry trees, edible rate are up to more than 92%, and fruit thin skin is seedless, and meat is soft, and flavor is sweet, tool
There are very high nutritive value and medical value, cultivation fig has very high economy, ecology and social benefit.First, no flower
Fruit has very high nutritive value, and its fruit is rich in sugar, protein, amino acid, vitamin and mineral element.According to Shandong woods section
Determined, the soluble solid content of ripe fig is up to 24%, most of kind sugar contents between 15%~22%,
More than 1 times of many one, two generation fruit varieties.Contain 18 kinds of amino acid in fruit, wherein it is essential amino acid there are 8 kinds.
Secondly, fig has high medical value.
Fig fruit wine in general preparation method is to select ripe fresh fig, after cleaning, cuts base of fruit, slightly smashes；
Pour into drinking vessel, adding white wine and honey, after stirring, sealing immersion 1 month or so；Filter and remove residue behind Kaifeng, you can edible.
Fig fruit wine fragrance of the prior art is relatively low, fig fruit wine weak flavor.
The content of the invention
Instant invention overcomes the low technical problem of fig fruit wine fragrance, there is provided a kind of preparation side of flavored type fig wine
Method.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of preparation method of flavored type fig wine, comprises the following steps：
(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；
(2) allocate：The weight/mass percentage composition of the sugar in plant polyose adjustment pulp is used as 20~30%；
(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit for 1~2 month in pulp after being allocated to (2)
Wine；The addition of described saccharomyces cerevisiae is the 0.1~0.5% of pulp quality；
(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine；
(5) ageing：Fig wine will be clarified and be placed in the exchange flat field ring that electric field treatment dosage is 1.5~4.5kV/cm
Ageing produces fig fruit wine in 2~3 months in border.
Wherein, the plant polyose used in step (2) is made up of spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide.
Wherein, described spill polysaccharide is extracted and obtained by the following method：Crushed after spill fruit is carried out into vacuum freeze drying
200 mesh sieves are crossed afterwards, and the spill fruit after crushing is placed in into 10~15min of extraction in SCF-CO 2 axe obtains spill polysaccharide；Institute
The supercritical CO stated2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 22L/min.
The molecular weight for the spill polysaccharide for extracting to obtain using the above method is less than 3000, and the content of spill polysaccharide is not less than
98mg/100g, also contain anthocyanidin impurity in spill fructose, content is about 5~13mg/100g.
Wherein, described passion fruit seed polysaccharide is extracted and obtained by the following method；Passion fruit seed is crushed into backward passion fruit seed
Stirred after the ethanol solution that cellulase, hemicellulase, beta-glucosidase and weight/mass percentage composition are 20% is added in powder
Uniformly, 4~8h is digested using ultrasonic irradiation, the passion fruit seed after enzymolysis is dried to the water of passion fruit seed at 55~60 DEG C
Divide percentage composition 10%；The passion fruit seed after drying is placed in supercritical extraction reactor again, using mass ratio as 2：5 chloroform and
N-butanol mixed liquor is that 30~40min of entrainer extraction obtains the passion fruit seed polysaccharide；Described supercritical CO2Extraction conditions
For：40 DEG C of extraction temperature, extracting pressure 40Mpa, CO2Flow velocity be 35L/min；The quality of described entrainer and passion fruit seed
The ratio between be 10~15:100.
The molecular weight for the passion fruit seed polysaccharide that the above method extracts to obtain is used as 2000~3000, passion fruit seed polysaccharide
Content is not less than 39mg/100g, contains flavonoids and organic acid impurities in passion fruit seed polysaccharide, flavonoids impurity content is about
0.5~5mg/100g, content about 12~25mg/100g of organic acid.
Wherein, described Pericarpium Kaki polysaccharide is extracted and obtained by the following method：Pericarpium Kaki is crushed, added into Pericarpium Kaki powder
Stirred after pectase, cellulase and beta-glucosidase and the ethanol solution that weight/mass percentage composition is 20%, using super
Sound wave irradiation 4~8h of enzymolysis, the Pericarpium Kaki powder after enzymolysis is dried to the percent water of Pericarpium Kaki powder at 55~60 DEG C
10%；The Pericarpium Kaki powder after drying is placed in supercritical extraction reactor again, extracting 30~40min as entrainer using absolute ethyl alcohol obtains
To the Pericarpium Kaki polysaccharide；Described supercritical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 35L/min；Described entrainer and the mass ratio of Pericarpium Kaki are 10~15:100.
Use the above method extract the obtained molecular weight of Pericarpium Kaki polysaccharide not higher than 5000, Pericarpium Kaki polysaccharide purity for
85.5%, also contain tannin in impurity, the content of tannin is about 24~20mg/100L.
Wherein, step (4) is filtered using plate and frame filter press.
Wherein, described vacuum freeze drying condition is：Temperature -10~-20 DEG C；2~5Pa of vacuum.
Wherein, the ultrasonic frequency is 30~40kHz, and power is 500~600W, and ultrasonic intensity is 15~23W/
cm2。
Wherein, the ultrasonic frequency is 30~40kHz, and power is 180~200W, and ultrasonic intensity is 1~3W/cm2。
The present invention has the advantages that compared with prior art：
(1) fig fruit wine aroma is prepared in the present invention and fruital fragrance is strong, in good taste, and flavor is good.
(2) present invention adjusts the solvable of fig fruit latex using spill polysaccharide and passion fruit seed polysaccharide and Pericarpium Kaki polysaccharide
Solid content, this several plant polysaccharide molecule content is low, the polyalcohol easily by fermentation by saccharomyces cerevisiae into different carbon chain, and plant is more
Organic acid has antibacterial and bacteriostasis in sugar, and the polyalcohol that organic acid is easy in fruit wine forms ester type compound, improves fruit wine
The content of middle ester type compound, improve the fragrance of fig wine, improve the fragrance of fig wine.Simultaneously the tannin in Pericarpium Kaki into
Not tolerant in precipitable fruit wine, have the function that to clarify fig fruit wine, anthocyanidin has antioxidation, flavone compound
Glycosides is combined to form with polysaccharide, it also has the function that antioxidation and removes free radical, and the impurity of plant polyose can protect nothing
Flowers and fruits, prevent fig from browning reaction occurs.The present invention, which is not required to add color stabilizer in addition, has effect of color protection.
(3) fig fruit wine is placed in ageing in exchange flat field environment by the present invention, can shorten the old of fig fruit wine
Make the time.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of flavored type fig wine, comprises the following steps：
(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；
(2) allocate：Pulp is adjusted using the plant polyose being made up of spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide
In sugar weight/mass percentage composition be 30%；
(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit wine for 1 month in pulp after being allocated to (2)；Institute
The addition for the saccharomyces cerevisiae stated is the 0.5% of pulp quality；
(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine using plate and frame filter press；
(5) ageing：Fig wine will be clarified to be placed in the exchange flat field environment that electric field treatment dosage is 4.5kV/cm
Ageing produces fig fruit wine in 3 months.
Described spill polysaccharide is extracted and obtained by the following method：By spill fruit in -10 DEG C of temperature, vacuum 5Pa condition
200 mesh sieves are crossed after being crushed after lower carry out vacuum freeze drying, the spill fruit after crushing is placed in SCF-CO 2 axe and extracted
10min obtains spill polysaccharide；Described supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min.
Described passion fruit seed polysaccharide is extracted and obtained by the following method；Passion fruit seed is crushed in backward passion fruit seed powder and added
Stir, adopt after adding the ethanol solution that cellulase, hemicellulase, beta-glucosidase and weight/mass percentage composition are 20%
It is 40kHz with frequency, power is 500W ultrasonic wave with 23W/cm2Ultrasonic intensity irradiation enzymolysis 4h, by hundred perfume after enzymolysis
Fruit seed is dried to the percent water 10% of passion fruit seed at 60 DEG C；The passion fruit seed after drying is placed in overcritical extraction again
Take in kettle, using mass ratio as 2：5 chloroform and n-butanol mixed liquor is that entrainer extracts 30min to obtain the passion fruit seed more
Sugar；Described supercritical CO2Extraction conditions is：40 DEG C of extraction temperature, extracting pressure 40Mpa, CO2Flow velocity be 35L/min；Institute
The mass ratio of the entrainer stated and passion fruit seed is 15:100.
Described Pericarpium Kaki polysaccharide is extracted and obtained by the following method：Pericarpium Kaki is crushed, pectin is added into Pericarpium Kaki powder
Enzyme, cellulase and beta-glucosidase and weight/mass percentage composition are to stir after 20% ethanol solution, use frequency for
30kHz, power is 200W ultrasonic wave, with 1W/cm2Ultrasonic intensity irradiation enzymolysis 8h, by the Pericarpium Kaki powder after enzymolysis in
The percent water 10% of Pericarpium Kaki powder is dried at 55 DEG C；The Pericarpium Kaki powder after drying is placed in supercritical extraction reactor again
In, 40min is extracted as entrainer using absolute ethyl alcohol and obtains the Pericarpium Kaki polysaccharide；Described supercritical CO2Extraction conditions is：Extraction
Take temperature 50 C, extracting pressure 35Mpa, CO2Flow velocity be 35L/min；Described entrainer and the mass ratio of Pericarpium Kaki are
10:100。
Embodiment 2
A kind of preparation method of flavored type fig wine, comprises the following steps：
(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；
(2) allocate：Pulp is adjusted using the plant polyose being made up of spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide
In sugar weight/mass percentage composition be 20%；
(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit wine for 2 months in pulp after being allocated to (2)；Institute
The addition for the saccharomyces cerevisiae stated is the 0.1% of pulp quality；
(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine using plate and frame filter press；
(5) ageing：Fig wine will be clarified to be placed in the exchange flat field environment that electric field treatment dosage is 1.5kV/cm
Ageing produces fig fruit wine in 3 months.
Described spill polysaccharide is extracted and obtained by the following method：By spill fruit in -10 DEG C of temperature, vacuum 5Pa condition
200 mesh sieves are crossed after being crushed after lower carry out vacuum freeze drying, the spill fruit after crushing is placed in SCF-CO 2 axe and extracted
10min obtains spill polysaccharide；Described supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min.
Described passion fruit seed polysaccharide is extracted and obtained by the following method；Passion fruit seed is crushed in backward passion fruit seed powder and added
Stir, adopt after adding the ethanol solution that cellulase, hemicellulase, beta-glucosidase and weight/mass percentage composition are 20%
It is 30kHz with frequency, power is 600W ultrasonic wave with 15W/cm2Ultrasonic intensity irradiation enzymolysis 8h, by hundred perfume after enzymolysis
Fruit seed is dried to the percent water 10% of passion fruit seed at 55 DEG C；The passion fruit seed after drying is placed in overcritical extraction again
Take in kettle, using mass ratio as 2：5 chloroform and n-butanol mixed liquor is that entrainer extracts 40min to obtain the passion fruit seed more
Sugar；Described supercritical CO2Extraction conditions is：40 DEG C of extraction temperature, extracting pressure 40Mpa, CO2Flow velocity be 35L/min；Institute
The mass ratio of the entrainer stated and passion fruit seed is 10:100.
Described Pericarpium Kaki polysaccharide is extracted and obtained by the following method：Pericarpium Kaki is crushed, pectin is added into Pericarpium Kaki powder
Enzyme, cellulase and beta-glucosidase and weight/mass percentage composition are to stir after 20% ethanol solution, use frequency for
40kHz, power is 180W ultrasonic wave, with 3W/cm2Ultrasonic intensity irradiation enzymolysis 4h, by the Pericarpium Kaki powder after enzymolysis in
The percent water 10% of Pericarpium Kaki powder is dried at 60 DEG C；The Pericarpium Kaki powder after drying is placed in supercritical extraction reactor again
In, 30min is extracted as entrainer using absolute ethyl alcohol and obtains the Pericarpium Kaki polysaccharide；Described supercritical CO2Extraction conditions is：Extraction
Take temperature 50 C, extracting pressure 35Mpa, CO2Flow velocity be 35L/min；Described entrainer and the mass ratio of Pericarpium Kaki are
15:100。
Embodiment 3
A kind of preparation method of flavored type fig wine, comprises the following steps：
(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；
(2) allocate：Pulp is adjusted using the plant polyose being made up of spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide
In sugar weight/mass percentage composition be 25%；
(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit wine for 2 months in pulp after being allocated to (2)；Institute
The addition for the saccharomyces cerevisiae stated is the 0.3% of pulp quality；
(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine using plate and frame filter press；
(5) ageing：Will clarify fig wine be placed in electric field treatment dosage be 3kV/cm exchange flat field environment in it is old
Make 2 months and produce fig fruit wine.
Described spill polysaccharide is extracted and obtained by the following method：By spill fruit in -15 DEG C of temperature, vacuum 3Pa condition
200 mesh sieves are crossed after being crushed after lower carry out vacuum freeze drying, the spill fruit after crushing is placed in SCF-CO 2 axe and extracted
12min obtains spill polysaccharide；Described supercritical CO2Extraction conditions is：20 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 22L/min.
Described passion fruit seed polysaccharide is extracted and obtained by the following method；Passion fruit seed is crushed in backward passion fruit seed powder and added
Stir, adopt after adding the ethanol solution that cellulase, hemicellulase, beta-glucosidase and weight/mass percentage composition are 20%
It is 35kHz with frequency, power is 550W ultrasonic wave with 20W/cm2Ultrasonic intensity irradiation enzymolysis 7h, by hundred perfume after enzymolysis
Fruit seed is dried to the percent water 10% of passion fruit seed at 58 DEG C；The passion fruit seed after drying is placed in overcritical extraction again
Take in kettle, using mass ratio as 2：5 chloroform and n-butanol mixed liquor is that entrainer extracts 35min to obtain the passion fruit seed more
Sugar；Described supercritical CO2Extraction conditions is：40 DEG C of extraction temperature, extracting pressure 40Mpa, CO2Flow velocity be 35L/min；Institute
The mass ratio of the entrainer stated and passion fruit seed is 11:100.
Described Pericarpium Kaki polysaccharide is extracted and obtained by the following method：Pericarpium Kaki is crushed, pectin is added into Pericarpium Kaki powder
Enzyme, cellulase and beta-glucosidase and weight/mass percentage composition are to stir after 20% ethanol solution, use frequency for
35kHz, power is 190W ultrasonic wave, with 2W/cm2Ultrasonic intensity irradiation enzymolysis 5h, by the Pericarpium Kaki powder after enzymolysis in
The percent water 10% of Pericarpium Kaki powder is dried at 58 DEG C；The Pericarpium Kaki powder after drying is placed in supercritical extraction reactor again
In, 35min is extracted as entrainer using absolute ethyl alcohol and obtains the Pericarpium Kaki polysaccharide；Described supercritical CO2Extraction conditions is：Extraction
Take temperature 50 C, extracting pressure 35Mpa, CO2Flow velocity be 35L/min；Described entrainer and the mass ratio of Pericarpium Kaki are
14:100。
Control group 1
The processing method of control group 1 and the shatian pomelo of embodiment 1 is essentially identical, and difference is, control group 1 uses glucose
Adjust the sugar content of fig fruit latex.
Control group 2
The processing method of control group 2 and the shatian pomelo of embodiment 1 is essentially identical, and difference is, control group 2 does not adjust no flower
The sugar content of fruit pulp, brewed after adding saccharomyces cerevisiae directly into fig fruit latex.
Control group 3
The processing method of control group 3 and the shatian pomelo of embodiment 1 is essentially identical, and difference is, the plant that control group 3 adds
Polysaccharide is spill polysaccharide.
Control group 4
The processing method of control group 4 and the shatian pomelo of embodiment 1 is essentially identical, and difference is, the plant that control group 4 adds
Polysaccharide is Pericarpium Kaki polysaccharide.
Control group 5
The processing method of control group 5 and the shatian pomelo of embodiment 1 is essentially identical, and difference is, the plant that control group 5 adds
Polysaccharide is passion fruit seed polysaccharide.
Experiment detection
Organoleptic detection, knot are carried out to fig fruit wine made of 1~embodiment of embodiment 3 and 1~control group of control group 5
Fruit such as table 1 below.
Table 1
As shown in Table 1, the embodiment of the present invention 1 has more excellent sensory evaluation, explanation compared to 1~control group of control group 5
The present invention is sent out again using spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide after allocating the sugar content of fig fruit latex jointly
Ferment, fig fruit wine can be prevented brown stain occurs, fig fruit wine is good, while plant polyose can form after fermentation by saccharomyces cerevisiae and be in
Studies of The Aromatic Substances, improve the fragrance of fig fruit wine.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (9)
1. a kind of preparation method of flavored type fig wine, it is characterised in that comprise the following steps：
(1) fig pre-processes：Removed the peel after fig is cleaned, smash into pulp to pieces；
(2) allocate：The weight/mass percentage composition of the sugar in plant polyose adjustment pulp is used as 20~30%；
(3) ferment：Addition saccharomyces cerevisiae after fermentation obtains thick fig fruit wine in 1~2 month in pulp after being allocated to (2)；Institute
The addition for the saccharomyces cerevisiae stated is the 0.1~0.5% of pulp quality；
(4) filter：Fig fruit wine is filtered off except sediment obtains clarifying fig fruit wine；
(5) ageing：Fig wine will be clarified to be placed in the exchange flat field environment that electric field treatment dosage is 1.5~4.5kV/cm
Ageing produces fig fruit wine in 2~3 months.
2. the preparation method of a kind of flavored type fig wine according to claim 1, it is characterised in that step is adopted in (2)
Plant polyose is made up of spill polysaccharide, passion fruit seed polysaccharide, Pericarpium Kaki polysaccharide.
3. the preparation method of a kind of flavored type fig wine according to claim 2, it is characterised in that described spill is more
Sugar is extracted and obtained by the following method：200 mesh sieves are crossed after being crushed after spill fruit progress vacuum freeze drying, by the spill after crushing
Fruit is placed in 10~15min of extraction in SCF-CO 2 axe and obtains spill polysaccharide；Described supercritical CO2Extraction conditions is：Extraction
Take 20 DEG C of temperature, extracting pressure 35Mpa, CO2Flow velocity be 22L/min.
A kind of 4. preparation method of flavored type fig wine according to claim 2, it is characterised in that described passion fruit
Seed polysaccharide is extracted and obtained by the following method；Passion fruit seed is crushed cellulase, hemicellulose are added in backward passion fruit seed powder
Enzyme, beta-glucosidase and weight/mass percentage composition be 20% ethanol solution after stir, using ultrasonic irradiation enzymolysis 4~
8h, the passion fruit seed after enzymolysis is dried to the percent water 10% of passion fruit seed at 55~60 DEG C；After drying again
Passion fruit seed be placed in supercritical extraction reactor, using mass ratio as 2：5 chloroform and n-butanol mixed liquor extracts for entrainer
30~40min obtains the passion fruit seed polysaccharide；Described supercritical CO2Extraction conditions is：40 DEG C of extraction temperature, extracting pressure
40Mpa, CO2Flow velocity be 35L/min；The mass ratio of described entrainer and passion fruit seed is 10~15:100.
A kind of 5. preparation method of flavored type fig wine according to claim 2, it is characterised in that described Pericarpium Kaki
Polysaccharide is extracted and obtained by the following method：Pericarpium Kaki is crushed, pectase, cellulase and β-glucose are added into Pericarpium Kaki powder
Stirred after glycosides enzyme and the ethanol solution that weight/mass percentage composition is 20%, 4~8h is digested using ultrasonic irradiation, after enzymolysis
Pericarpium Kaki powder the percent water 10% of Pericarpium Kaki powder is dried at 55~60 DEG C；The Pericarpium Kaki powder after drying is put again
In supercritical extraction reactor, 30~40min is extracted as entrainer using absolute ethyl alcohol and obtains the Pericarpium Kaki polysaccharide；It is described super to face
Boundary CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 35L/min；Described entrainer and persimmon
The mass ratio of sub- skin is 10~15:100.
6. the preparation method of a kind of flavored type fig wine according to claim 1, it is characterised in that step (4) uses
Plate and frame filter press filters.
7. the preparation method of a kind of flavored type fig wine according to claim 3, it is characterised in that described vacuum is cold
Freezing drying condition is：Temperature -10~-20 DEG C；2~5Pa of vacuum.
A kind of 8. preparation method of flavored type fig wine according to claim 4, it is characterised in that the ultrasonic wave frequency
Rate is 30~40kHz, and power is 500~600W, and ultrasonic intensity is 15~23W/cm2。
A kind of 9. preparation method of flavored type fig wine according to claim 5, it is characterised in that the ultrasonic wave frequency
Rate is 30~40kHz, and power is 180~200W, and ultrasonic intensity is 1~3W/cm2。
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| CN108913418A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of preparation method of high grade of transparency sugarcane |
| CN108913522A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of processing method improving sugarcane vinegar mildness |
| CN109055082A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of processing method of sugarcane |
| CN109207310A (en) * | 2018-10-18 | 2019-01-15 | 澧县泰溥生态水果种植专业合作社 | A kind of brew method of fig fruit wine |
| CN110484408A (en) * | 2019-09-26 | 2019-11-22 | 陕西睿方农业科技集团有限公司 | A kind of brewing equipment and technique of low sugar fig wine |
| CN115918818A (en) * | 2022-11-30 | 2023-04-07 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Aroma enhancement method of Chinese wampee fruit juice |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108624467A (en) * | 2018-06-29 | 2018-10-09 | 广西浙缘农业科技有限公司 | A kind of sugarcane vinegar preparation method improving vinegar fragrance |
| CN108913418A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of preparation method of high grade of transparency sugarcane |
| CN108913522A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of processing method improving sugarcane vinegar mildness |
| CN109055082A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of processing method of sugarcane |
| CN109207310A (en) * | 2018-10-18 | 2019-01-15 | 澧县泰溥生态水果种植专业合作社 | A kind of brew method of fig fruit wine |
| CN110484408A (en) * | 2019-09-26 | 2019-11-22 | 陕西睿方农业科技集团有限公司 | A kind of brewing equipment and technique of low sugar fig wine |
| CN115918818A (en) * | 2022-11-30 | 2023-04-07 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Aroma enhancement method of Chinese wampee fruit juice |
| CN115918818B (en) * | 2022-11-30 | 2024-02-09 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Flavoring method of wampee fruit juice |
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