CN107841410A - A kind of emblic fermented wine and preparation method thereof - Google Patents
A kind of emblic fermented wine and preparation method thereof Download PDFInfo
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- CN107841410A CN107841410A CN201711135379.7A CN201711135379A CN107841410A CN 107841410 A CN107841410 A CN 107841410A CN 201711135379 A CN201711135379 A CN 201711135379A CN 107841410 A CN107841410 A CN 107841410A
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- emblic
- capsicum
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
Abstract
The present invention relates to brewing technical field, discloses a kind of emblic fermented wine and preparation method thereof.Capsicum fermentate and emblic pomace are carried out mixed fermentation and prepare emblic zymotic fluid by the emblic fermented wine of the present invention, then emblic zymotic fluid carried out with phyllanthus emblica L.juice to mix ageing after fermentation, obtain emblic fermented wine.Hot mouthfeel containing capsaicine in emblic fermented wine prepared by the present invention, make emblic fermentation fruit wine that there is the hot mouthfeel of similar white wine, the function and oxidation resistance promoting blood circulation and removing blood stasis of emblic fermented wine can also be improved simultaneously, and there is stomach invigorating, promote appetite, improve digestion.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of emblic fermented wine and preparation method thereof.
Background technology
Emblic (Phyllanthus emblicaL.) belongs to Euphorbiaceae Leafflower defoliation small arbor or shrub, and fruit is again
Name emblic leafflower fruit, meter Han, fruit, Phyllanthus embical fruit, Yunnan olive etc. are hoped, sour-puckery flavor during because of first food, it is tasty and refreshing to eat rear aftertaste sweetness, so being named
For emblic.Emblic is widely distributed in China, and mainly in southern areas, Yunnan Province's distribution area is maximum, natural community's resource
Reserves there are about as many as 20,000 hectares.Emblic subtree is grown on the mountain region sparse woods of 200 to 2300 meters of height above sea level, and it is strong to be more common in sunshine
Area without shade, drought-enduring resistance to lean, adaptability is extremely strong, and can bear fruit insurance 6-8 months as long as in the tree.Special growing environment creates
Emblic superelevation photoprotection ability and superpower resistance to oxidation.The sour micro-puckery of fruit of emblic, clearing heat and cooling blood, digestion-promoting spleen-invigorating are raw
Quench the thirst in Tianjin.Blood-head blood stasis is cured mainly, indigestion, abdominal distension, is coughed, is had sore throat, dry and vitamin C deficiency.Emblic fruit contains
There are various trace elements, its content is enriched than apple, mainly there is selenium, zinc, calcium, phosphorus, iron, potassium etc..These abundant nutriments
Make emblic that there is anti-inflammatory, anti-oxidant, anti-aging, hepatoprotective effect, immunoregulation effect, detoxication etc., have very big
Medical value.
Although both at home and abroad to the existing wide research of emblic, most of simple pharmacology and guarantors for concentrating on emblic
In terms of health-care function, ignore the taste of emblic product.Emblic product has medicament, drinks, cosmetics, fruit wine etc. at present.
It is a kind of good health fruit containing the health-care components such as substantial amounts of trace element and flavones, VC in emblic leafflower fruit wine.More than tradition
Sweet sub- technique for brewing fruit wine is made wine using fresh fruit of fructus phyllanthi more, mouthfeel that the fruit wine alcoholic strength for brewing to obtain is low, and vinosity is sour and astringent
Again, the shortcomings that color and luster is light, aftertaste sense is weak, entrance is flat.
The content of the invention
For problems of the prior art, the invention provides a kind of emblic fermented wine and preparation method thereof,
Capsicum co-fermentation is added in emblic fermentation process, improves the function and oxidation resistance promoting blood circulation and removing blood stasis of emblic fermented wine.
While emblic fermented wine healthcare function is improved, that enlivens fruit wine drinks performance, increases the hot mouthfeel of low alcohol fruit wine.
Technical scheme is as follows：
The invention provides a kind of preparation method of emblic fermented wine, comprise the following steps：
(1) by after capsicum dries pulverizing, it is broken to obtain capsicum；The broken water content of capsicum is adjusted to 20~30wt%, described
Broken capsicum is above 1~5% inoculating lactic acid bacterium seed liquor by inoculum concentration, anaerobic fermentation 10~20 days, obtains capsicum fermentate；
(2) emblic pulp and water are mixed according to weight than 1: 5~10 ratios and squeezed the juice, phyllanthus emblica L.juice is obtained after filtering
With emblic pomace；
(3) the emblic pomace is mixed with the capsicum fermentate with weight than 3~7: 2~3, obtains mixture,
It is in the mixture 3~10% inoculation yeast bacterium seed liquors by inoculum concentration, adjusts the sugar content of mixture to 10~15%, it is close
Close fermentation 15~30 days, emblic zymotic fluid is obtained after filtering；
(4) phyllanthus emblica L.juice that step (2) obtains centrifuges after pectinase enzymatic hydrolysis, by obtained supernatant and step (3)
Obtained emblic zymotic fluid by volume 1~5: 5~15 mixing, move into oak container at 5~15 DEG C ageing 3~6
Month, obtain emblic fermented wine；
The step (1) and step (2) limit without time sequencing.
Preferably, in step (1), the temperature of the anaerobic fermentation is 25~40 DEG C.
Preferably, the broken granularity of the capsicum is 60~150 mesh.
Preferably, in step (3), the temperature of the sealed fermenting is 15~28 DEG C.
Preferably, the emblic pomace also includes the step of enzymolysis before being fermented：Emblic pomace is fine
Tie up plain enzyme and pectase to be digested, the gross weight of the cellulase and pectase is the 0.5~3% of emblic pomace, institute
The weight ratio for stating cellulase and pectase is 1~5: 1~3.
Preferably, the addition of the pectase is the 0.05~5% of phyllanthus emblica L.juice weight.
Preferably, the saccharomycete is kluyveromyces marxianus and oval brewer's yeast, its weight ratio is 1~5: 1~
5。
Preferably, the concentration of saccharomycete is 1 × 10 in the saccharomycete seed liquor8~2 × 108CFU/mL。
Preferably, in step (3), the sugar content of the mixture is adjusted with sucrose and/or maltose.
Present invention additionally comprises the emblic fermented wine being prepared by the above method, the alcoholic strength of the emblic fermented wine
For 5~10%.
Compared with prior art, the present invention has advantages below：
The invention provides a kind of preparation method of emblic fermented wine, by capsicum fermentate and emblic fruit in this method
Slag carries out mixed fermentation and prepares emblic zymotic fluid, then emblic zymotic fluid with phyllanthus emblica L.juice send out after mixing ageing
Ferment, obtain emblic fermented wine.The present invention adds capsicum fermentate during emblic fermented wine is prepared.In capsicum
In addition to containing many polysaccharide, Protein components, its with capsaicine be the main matter with pungent mouthfeel.Capsicum exists
After fermented, the capsaicine in capsicum is fully dissolved out, with emblic pomace co-fermentation, the emblic for preparing the present invention
Hot mouthfeel containing capsaicine in sub- fermented wine, make emblic fermentation fruit wine that there is the hot mouthfeel of similar white wine, enrich remaining
The taste bud impression of sweet sub- fermented wine.For white wine, emblic fermented wine Alcohol degree of the invention is lower, is not easy wine
It is liquor-saturated.
The pungent mouthfeel of capsicum can stimulate circulation, and improve cardiac function, have to disease of cardiovascular system certain pre-
Anti- effect.Capsicum fermentate is added in the emblic fermented wine of the present invention, makes emblic fermented wine that there is emblic leafflower fruit wine guarantor
While strong effect, additionally it is possible to improve the function and oxidation resistance promoting blood circulation and removing blood stasis of emblic fermented wine, while there is stomach invigorating, promote
Enter appetite, improve the effect of digestion.
The present invention is first fermented capsicum, is fully dissolved out pungent substance contained in capsicum.Then capsicum is fermented
Thing and emblic pomace co-fermentation, then ageing is carried out with phyllanthus emblica L.juice, the pungent thorn of capsicum is reduced to a certain extent
Excitation, while the pungent mouthfeel of capsicum and the fruity of emblic are sufficiently mixed, pungent taste is more soft mellow and full.
The present invention mixes phyllanthus emblica L.juice with the emblic zymotic fluid containing capsaicine, after ageing is carried out in oak barrel
Fermentation.Carry out ageing in oak barrel, the chemical combination material such as tannin, vanillic aldehyde, Oak Lactone, eugenol in bucket can be dissolved in
In fermented wine, make that the color of emblic fermented wine is more stable, mouthfeel is more soft, fragrance is more coordinated, reduce the present invention
The identification of capsicum original flavor in emblic fermented wine, hot aftertaste is only retained in fermented wine.Meanwhile the emblic after ageing
Fruit wine golden yellow color, clear, not only with pure harmonious emblic unique fruity and wine aroma flavor, aftertaste is sweet,
And there is hot mouthfeel, add the mouth feeling experience of emblic fermented wine.
Embodiment
The present invention is in order to solve the problems, such as that emblic fermented wine vinosity is sour and astringent, entrance is flat, there is provided one kind is in emblic
Increase capsicum in fermentation process, incorporated the hot mouthfeel of capsicum in emblic fermented wine by comprehensive fermentation and traditional aging process,
The fruity of emblic fermented wine is remained simultaneously, improves the healthcare function of emblic fermented wine.
The preparation process of the emblic fermented wine of the present invention comprises the following steps：
Capsicum is fermented first, the nutritional ingredient in capsicum tentatively divided using the metabolism of microorganism
Solution.Most of glucide in capsicum is also broken down into the material of small molecule by microorganism conversion, partially protein.
By after capsicum dries pulverizing in the present invention, in the broken middle inoculating lactic acid bacterium strain anaerobic fermentation of capsicum, capsicum hair is obtained
Ferment thing.
The present invention operates no special restriction to the dries pulverizing of capsicum, and those skilled in the art are using routine operation
Can.In the present invention, preferably capsicum is dried to its water content and carries out Capsicum crushing 5~30%, more preferably 8~15%.Crush
Obtained capsicum particle degree is preferably 60~150 mesh, more preferably 80~120 mesh.
The broken water content of capsicum is adjusted to 20~30%, by inoculum concentration is 1~5% inoculating lactic acid bacterium seed on capsicum is broken
Liquid, anaerobic fermentation 10~20 days, obtains capsicum fermentate.The broken water content of capsicum of the present invention is preferably 23~27%, is made
The broken fermentation for being suitable for lactic acid bacteria of capsicum.The present invention is not particularly limited to the source of lactobacillus solution, using this area
Conventional method prepares lactobacillus solution, i.e., expands culture after lactic acid bacteria is activated again and obtain lactobacillus solution.
In the present invention, the concentration of lactic acid bacteria is 1.5 × 10 in preferably lactic acid bacteria seed liquor8~3.5 × 108CFU/mL, more preferably 2 ×
108CFU/mL。
In the present invention, preferably the temperature of anaerobic fermentation is 25~40 DEG C, more preferably 33~38 DEG C.In the present invention, preferably
The time of anaerobic fermentation is 15~18 days, obtains capsicum fermentate.Capsicum is after lactic acid bacteria anaerobic fermentation, the capsaicine in capsicum
Fully it is dissolved out, alcohol fully merges when being advantageous to ferment with follow-up emblic.
In the present invention, after emblic stonings, emblic pulp and water are mixed according to weight than 1: 5~10 ratios and squeezed the juice,
Phyllanthus emblica L.juice and emblic pomace are obtained after filtering.The present invention squeezes the juice uses those skilled in the art institute ripe with the operation filtered
The mode of operation known.Preferably emblic of the invention and the mixed weight ratio that water is squeezed the juice are 1: 7~9.
In the present invention, the emblic pomace that is prepared mixes with capsicum fermentate and sent out again after preferably being digested
Ferment.The emblic pomace is preferably digested with cellulase and pectase, the gross weight of the cellulase and pectase
For the 0.5~3% of emblic pomace, more preferably 1~2%.The weight ratio of the cellulase and pectase be 1~5: 1~
3, more preferably 2~4: 3.The present invention is not particularly limited to the source of cellulase and pectase, commercial goods.It is described
The enzymolysis is preferably carried out at normal temperatures, more preferably 25~30 DEG C；The time of the enzymolysis is preferably 1~5 hour, more preferably
For 2~4 hours.
Fermented in confined conditions after emblic pomace is mixed with capsicum fermentate.In the present invention, the emblic
The weight ratio that sub- pomace mixes with the capsicum fermentate is 3~7: 2~3, more preferably 4~6: 3.
The saccharomycete seed liquor of inoculation 3~10% in the mixture of emblic pomace and capsicum fermentate, adjustment mixing
The sugar content of thing sealed fermenting 15~30 days, obtains emblic zymotic fluid to 10~15% after filtering.
In the present invention, saccharomycete is preferably kluyveromyces marxianus and oval brewer's yeast, its weight than preferably 1~
5: 1~5, more preferably 3~4: 2.In the present invention, the concentration of saccharomycete is 1 × 10 in the saccharomycete seed liquor8~2 ×
108CFU/mL, more preferably 1.5 × 108CFU/mL.The inoculum concentration of preferred yeast bacterium seed liquor is 8~9%.
In the present invention, the sugar content of the mixture is preferably adjusted with sucrose and/or maltose, to be easy to saccharomycete
Fermentation.
In the present invention, saccharomycete is converted into alcohol under closed environment, by the glucide in mixture.It is preferred that closed hair
The temperature of ferment is 15~28 DEG C, more preferably 20~25 DEG C；The time of sealed fermenting is preferably 20~25 days.
Emblic zymotic fluid is obtained after fermentate is filtered.Emblic zymotic fluid is fermented wine, is contained in the zymotic fluid
There are in the alcohol of conversion, and capsicum and emblic a nutritional ingredients such as contained a large amount of protein, amino acid, the capsicum in capsicum
Element is dissolved in caused alcohol, forms the emblic zymotic fluid with hot mouthfeel.
Phyllanthus emblica L.juice is centrifuged after pectinase enzymatic hydrolysis, and obtained supernatant is mixed with emblic zymotic fluid, moves into rubber
Wooden barrel ageing, obtain emblic fermented wine.
In the present invention, the addition of the pectase is preferably the 0.05~5% of phyllanthus emblica L.juice weight, and more preferably 1
~3%.The enzymolysis is preferably carried out at normal temperatures, and the time of the enzymolysis is preferably 1~5 hour, more preferably 2~4 hours.
The supernatant that phyllanthus emblica L.juice after enzymolysis obtains after centrifugation mixes with emblic zymotic fluid.In the present invention, on
The volume ratio that clear liquid mixes with emblic zymotic fluid is 1~5: 5~15, more preferably 1: 3~4.
In the present invention, preferably ageing is carried out in oak barrel.It is preferred that the temperature of ageing is 5~15 DEG C, more preferably 7~10
℃.The time of ageing is 3~6 months, more preferably 4~5 months.Due to containing substantial amounts of capsaicine in emblic zymotic fluid,
Its hot mouthfeel is stronger.After ageing, phyllanthus emblica L.juice fully merges with the material in emblic zymotic fluid, in the work of oak barrel
Under, the emblic fermented wine of formation is more stable, and aroma is pure, and hot time of drink is sweet, mouthfeel and fruit wine with white wine
Health-care efficacy.
For the object, technical solutions and advantages of the present invention are more clearly understood, the present invention is entered with reference to embodiment
Row detailed description, but they can not be interpreted as limiting the scope of the present invention.
Embodiment 1
(1) capsicum is dried, is crushed to 80 mesh, it is broken to obtain capsicum；
(2) the broken water content of capsicum is adjusted to 20%, and 2% lactobacillus solution, lactobacillus inoculation are inoculated with capsicum is broken
The concentration of lactic acid bacteria is not less than 2 × 10 in sub- liquid8CFU/mL.By broken anaerobic fermentation 20 days at 30 DEG C of capsicum, capsicum hair is obtained
Ferment thing；
(3) after emblic stoning, emblic is mixed with water according to weight than 1: 5 and squeezed the juice, emblic fruit is obtained after filtering
Juice and emblic pomace.1% pectase is added in phyllanthus emblica L.juice and stands 3 hours, after enzyme deactivation centrifugation, obtains phyllanthus emblica L.juice
Supernatant.1.5% cellulase and 1% pectase, after being sufficiently mixed 2 hours, enzyme deactivation are added in emblic pomace.
(4) the emblic pomace that step (3) obtains is mixed with the capsicum fermentate of step (2) with weight than 3: 2, obtained
Mixture.The saccharomycete seed liquor of inoculation 8% in the mixture, in the saccharomycete seed liquor concentration of saccharomycete for 1 ×
108CFU/mL, wherein saccharomycete are the kluyveromyces marxianus and oval brewer's yeast that weight ratio is 1: 2.In mixing species
Maltose is added, adjusts the sugar content of mixture to 10%.By mixture in sealed fermenting 30 days, emblic is obtained after filtering
Zymotic fluid；
(5) the emblic zymotic fluid that the phyllanthus emblica L.juice supernatant that step (3) obtains and step (4) obtain by volume 2:
5 mixing, move into oak barrel at 8 DEG C ageing 6 months, obtain emblic fermented wine.
Embodiment 2
(1) capsicum is dried, is crushed to 60 mesh, it is broken to obtain capsicum；
(2) the broken water content of capsicum is adjusted to 22%, and 5% lactobacillus solution, lactobacillus inoculation are inoculated with capsicum is broken
The concentration of lactic acid bacteria is not less than 2.5 × 10 in sub- liquid8CFU/mL.By broken anaerobic fermentation 10 days at 37 DEG C of capsicum, capsicum is obtained
Fermentate；
(3) after emblic stoning, emblic is mixed with water according to weight than 1: 8 and squeezed the juice, emblic fruit is obtained after filtering
Juice and emblic pomace.5% pectase is added in phyllanthus emblica L.juice and stands 1 hour, after enzyme deactivation centrifugation, obtains phyllanthus emblica L.juice
Supernatant.1% cellulase and 1.5% pectase, after being sufficiently mixed 2 hours, enzyme deactivation are added in emblic pomace.
(4) the emblic pomace that step (3) obtains is mixed with the capsicum fermentate of step (2) with weight than 1: 1, obtained
Mixture.The saccharomycete seed liquor of inoculation 3% in the mixture, in the saccharomycete seed liquor concentration of saccharomycete for 2 ×
108CFU/mL, wherein saccharomycete are the kluyveromyces marxianus and oval brewer's yeast that weight ratio is 1: 5.In mixing species
Maltose is added, adjusts the sugar content of mixture to 12%.By mixture in sealed fermenting 25 days, emblic is obtained after filtering
Zymotic fluid；
(5) the emblic zymotic fluid that the phyllanthus emblica L.juice supernatant that step (3) obtains and step (4) obtain by volume 1:
5 mixing, move into oak barrel at 10 DEG C ageing 5 months, obtain emblic fermented wine.
Embodiment 3
(1) capsicum is dried, is crushed to 150 mesh, it is broken to obtain capsicum；
(2) the broken water content of capsicum is adjusted to 25%, and 4% lactobacillus solution, lactobacillus inoculation are inoculated with capsicum is broken
The concentration of lactic acid bacteria is not less than 1.5 × 10 in sub- liquid8CFU/mL.By broken anaerobic fermentation 17 days at 28 DEG C of capsicum, capsicum is obtained
Fermentate；
(3) after emblic stoning, emblic is mixed with water according to weight than 1: 7 and squeezed the juice, emblic fruit is obtained after filtering
Juice and emblic pomace.2% pectase is added in phyllanthus emblica L.juice and stands 3 hours, after enzyme deactivation centrifugation, obtains phyllanthus emblica L.juice
Supernatant.1% cellulase and 1% pectase, after being sufficiently mixed 2 hours, enzyme deactivation are added in emblic pomace.
(4) the emblic pomace that step (3) obtains is mixed with the capsicum fermentate of step (2) with weight than 5: 2, obtained
Mixture.The saccharomycete seed liquor of inoculation 10% in the mixture, in the saccharomycete seed liquor concentration of saccharomycete for 1 ×
108CFU/mL, wherein saccharomycete are the kluyveromyces marxianus and oval brewer's yeast that weight ratio is 5: 1.In mixing species
Maltose is added, adjusts the sugar content of mixture to 12%.By mixture in sealed fermenting 30 days, emblic is obtained after filtering
Zymotic fluid；
(5) the emblic zymotic fluid that the phyllanthus emblica L.juice supernatant that step (3) obtains and step (4) obtain by volume 1:
3 mixing, move into oak barrel at 12 DEG C ageing 4 months, obtain emblic fermented wine.
Embodiment 4
(1) capsicum is dried, is crushed to 100 mesh, it is broken to obtain capsicum；
(2) the broken water content of capsicum is adjusted to 30%, and 3% lactobacillus solution, lactobacillus inoculation are inoculated with capsicum is broken
The concentration of lactic acid bacteria is not less than 3 × 10 in sub- liquid8CFU/mL.By broken anaerobic fermentation 15 days at 35 DEG C of capsicum, capsicum hair is obtained
Ferment thing；
(3) after emblic stoning, emblic is mixed with water according to weight than 1: 10 and squeezed the juice, emblic fruit is obtained after filtering
Juice and emblic pomace.4% pectase is added in phyllanthus emblica L.juice and stands 2 hours, after enzyme deactivation centrifugation, obtains phyllanthus emblica L.juice
Supernatant.0.5% cellulase and 1% pectase, after being sufficiently mixed 2 hours, enzyme deactivation are added in emblic pomace.
(4) the emblic pomace that step (3) obtains is mixed with the capsicum fermentate of step (2) with weight than 7: 3, obtained
Mixture.The saccharomycete seed liquor of inoculation 5% in the mixture, in the saccharomycete seed liquor concentration of saccharomycete for 1.5 ×
108CFU/mL, wherein saccharomycete are the kluyveromyces marxianus and oval brewer's yeast that weight ratio is 5: 3.In mixing species
Maltose is added, adjusts the sugar content of mixture to 15%.By mixture in sealed fermenting 20 days, emblic is obtained after filtering
Zymotic fluid；
(5) the emblic zymotic fluid that the phyllanthus emblica L.juice supernatant that step (3) obtains and step (4) obtain by volume 5:
2 mixing, move into ageing 6 months at 5 DEG C in oak barrel, obtain emblic fermented wine.
Flavones content be 0.033~0.058g/L in the emblic fermented wine of the present invention, total acid content for 7.7~
15.42g/L, Vitamin C content 0.52-0.182g/L.Nutrient composition content is high, has high health value.The present invention
Emblic fermented wine Alcohol degree between 5~10%, there is the hot mouthfeel like white wine, it is time sweet after drink, without sour and astringent mouth
Taste.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of emblic fermented wine, it is characterised in that comprise the following steps：
(1) by after capsicum dries pulverizing, it is broken to obtain capsicum；The broken water content of capsicum is adjusted to 20~30wt%, in the capsicum
Broken is above 1~5% inoculating lactic acid bacterium seed liquor by inoculum concentration, anaerobic fermentation 10~20 days, obtains capsicum fermentate；
(2) emblic pulp and water are mixed according to weight than 1: 5~10 ratios and squeezed the juice, phyllanthus emblica L.juice and remaining is obtained after filtering
Sweet sub- pomace；
(3) the emblic pomace is mixed with the capsicum fermentate with weight than 3~7: 2~3, obtains mixture, mixed
By inoculum concentration it is 3~10% inoculation yeast bacterium seed liquors in compound, adjusts the sugar content of mixture to 10~15%, closed hair
Ferment 15~30 days, obtains emblic zymotic fluid after filtering；
(4) phyllanthus emblica L.juice that step (2) obtains is centrifuged after pectinase enzymatic hydrolysis, and obtained supernatant and step (3) are obtained
Emblic zymotic fluid by volume 1~5: 5~15 mixing, move into oak container at 5~15 DEG C ageing 3~6 months, obtain
To emblic fermented wine；
The step (1) and step (2) limit without time sequencing.
2. preparation method according to claim 1, it is characterised in that in step (1), the temperature of the anaerobic fermentation is 25
~40 DEG C.
3. preparation method according to claim 1, it is characterised in that the broken granularity of the capsicum is 60~150 mesh.
4. preparation method according to claim 1, it is characterised in that in step (3), the temperature of the sealed fermenting is 15
~28 DEG C.
5. the preparation method according to claim 1 or 4, it is characterised in that the emblic pomace is before being fermented
The step of also including enzymolysis：Emblic pomace is digested with cellulase and pectase, the cellulase and pectase
Gross weight be the 0.5~3% of emblic pomace, the weight ratio of the cellulase and pectase is 1~5: 1~3.
6. preparation method according to claim 1, it is characterised in that the addition of pectase is remaining in the step (5)
The 0.05~5% of sweet sub- juice weight.
7. preparation method according to claim 1, it is characterised in that saccharomycete is Marx's Crewe in the step (3)
The weight ratio of dimension yeast and oval brewer's yeast, the kluyveromyces marxianus and oval brewer's yeast is 1~5: 1~5.
8. the preparation method according to claim 1 or 7, it is characterised in that saccharomycete is total in the saccharomycete seed liquor
Concentration is 1 × 108~2 × 108CFU/mL。
9. preparation method according to claim 1, it is characterised in that in step (3), adjusted with sucrose and/or maltose
The sugar content of the mixture.
10. the emblic fermented wine being prepared by claim 1~9 methods described, it is characterised in that the emblic fermentation
The alcoholic strength of wine is 5~10%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936705A (en) * | 2018-07-30 | 2018-12-07 | 金华职业技术学院 | Emblic intensive processing method and emblic seeder |
| CN110527609A (en) * | 2019-09-27 | 2019-12-03 | 贵州省亚热带作物研究所 | A kind of zymotechnique of raspberry fruit wine |
Citations (4)
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| CN104804940B (en) * | 2015-04-16 | 2017-01-18 | 陕西师范大学 | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine |
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| CN101812391A (en) * | 2010-04-30 | 2010-08-25 | 攀枝花学院 | Method for brewing emblic leafflower fruit wine |
| CN105462743A (en) * | 2014-08-20 | 2016-04-06 | 中国林业科学研究院资源昆虫研究所 | Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method |
| CN104804940B (en) * | 2015-04-16 | 2017-01-18 | 陕西师范大学 | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine |
| CN106544261A (en) * | 2016-12-08 | 2017-03-29 | 泸州老窖集团有限责任公司 | A kind of new beverage wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108936705A (en) * | 2018-07-30 | 2018-12-07 | 金华职业技术学院 | Emblic intensive processing method and emblic seeder |
| CN108936705B (en) * | 2018-07-30 | 2021-06-04 | 金华职业技术学院 | Deep processing method of phyllanthus emblica and phyllanthus emblica kernel removing device |
| CN110527609A (en) * | 2019-09-27 | 2019-12-03 | 贵州省亚热带作物研究所 | A kind of zymotechnique of raspberry fruit wine |
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