CN107841434A - A kind of Fragrant fruit wine and its application - Google Patents
A kind of Fragrant fruit wine and its application Download PDFInfo
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- CN107841434A CN107841434A CN201610838565.6A CN201610838565A CN107841434A CN 107841434 A CN107841434 A CN 107841434A CN 201610838565 A CN201610838565 A CN 201610838565A CN 107841434 A CN107841434 A CN 107841434A
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Abstract
The present invention relates to food technology field, discloses a kind of Fragrant fruit wine and its application.The Fragrant fruit wine is equipped with fructose syrup and white granulated sugar as blender using passion fruit former wine, white wine as raw material, is aided with appropriate auxiliary material, is prepared through following method：1）Passion fruit is taken, cleans, is cut in half, pulp is drawn out, remove seed squeezing, filters to obtain Passion Fruit Juice；2）Enzymolysis, composition adjustment, fermentation, tank switching separation, clarification, ageing obtain passion fruit former wine；3）Membrane filtration, filling and sealing are allocated, produces Fragrant fruit wine.Fragrant fruit wine clarity obtained by the present invention is high, volatile acid content is low, wine body mouthfeel is good, and possesses antianxiety, anti-oxidant and other effects.The present invention is widely used in the preparation of various health care beverage, is especially widely used in high-end white collar women, has wide market prospects.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of Fragrant fruit wine and its application.
Background technology
Passion fruit, also known as passionflower, Brazil nut, passion fruit, Passifloraceae is a kind of fragrant fruit, the fruit juice of passion fruit
Excellent in color, can give out that the various fruits of guava, pineapple, banana, strawberry, lemon, mango, smoked plum etc. ten are strong to answer
Blending taste.Fruit juice nutrient enriches, and containing multiple beneficial compositions such as 17 kinds of amino acid and vitamin needed by human, trace elements, has
The laudatory title of " king of fruit juice ".Fragrant fruit is rich in amino acid, polysaccharide, VB2、VC, the beneficiating ingredient such as carrotene and several kinds of mineral elements,
Also containing the bioactive substance such as a variety of flavonoids, alkaloid, volatile oil, thus there is certain functional characteristic, as hypotensive,
Reducing blood lipid, anti-oxidant, anti-inflammatory, antianxiety and other effects.
Wine occupies unique status as a kind of special culture carrier in the mankind associate.Spirits culture has penetrated into
Every field in human society life, it is not only that a kind of objectively material is present, and is also a kind of cultural symbol,
Sample wine formed spiritual connotation.
China, which has, urges the guests to drink and drunk prior restaurant culture, is particularly become in commercial affairs and social occasion, wine for one
The special cultural exchanges carrier of kind.With the continuous lifting of women social status, social activity and businessfice in majority, increasingly
More fields can see the figure of the super woman to act speedily and vigorously, and these super woman for conmmanding market suffer from the thing worried jointly
Feelings, exactly " people walks in rivers and lakes, it has to drinks ".Therefore, in line with women the characteristics of, applicant are intended to passion fruit and wine science
With reference to developing a kind of has the natural, Fragrant fruit wine of life enhancement.
The exploitation of passion fruit is difficult at present, and nutrition and health care is not fully utilized, and the Fragrant fruit wine of domestic-developed at present
It is difficult, sour high in the presence of clarification, and the relative difficulty that ferments, cause the flavor taste of wine body to deteriorate, improve the clarity and drop of wine body
Volatile acid in low wine, develop it is a kind of natural, and the beverage for possessing antianxiety, anti-oxidant and other effects be the invention solves difficulty
Topic.
The content of the invention
The technical problem to be solved in the present invention is to provide it is a kind of with antianxiety, anti-oxidation efficacy Fragrant fruit wine and its should
With solving that passion fruit exploitation in the prior art is difficult, nutrition and health care is not fully utilized, and the Fragrant fruit wine developed is deposited
Clarifying the problem of difficult, acid is high.
The purpose of the present invention is achieved by the following technical programs：
There is provided it is a kind of have antianxiety, the Fragrant fruit wine of anti-oxidation efficacy, the Fragrant fruit wine is with passion fruit former wine, white Portugal
Grape wine is raw material, and is equipped with fructose syrup and white granulated sugar as blender, is aided with appropriate auxiliary material, is prepared into through following method
Arrive：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：Pectase is added in Passion Fruit Juice, is digested at room temperature, adds sulfur dioxide, is used
White granulated sugar sugar addition, Passion Fruit Juice is obtained, it is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is added in Passion Fruit Juice obtained by step S2, is entered after being stored at room temperature 5~20min
Tank is fermented, and 10~20 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5~4g/L, fermentation ends are cooled to after playing ferment；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, removes sediment, fermentation
Liquid clarifying treatment, supernatant ageing is taken, produce passion fruit former wine, it is standby；
S5. membrane filtration is allocated：Take passion fruit former wine obtained by step S4 and white wine mixing preparation, sugar addition, acidity,
It is filling after two-stage membrane filtration, produce Fragrant fruit wine of the present invention.
In step S2 of the present invention, Passion Fruit Juice is digested using the pectase of specified conditions, the addition of pectase
For 60~180ppm, the preferably addition of pectase is 80~120ppm, and by inventor, experimental results demonstrate herein preferably
Under enzymatic hydrolysis condition, the clarity and crushing juice rate of fruit juice are higher.In this step, while the sulfur dioxide of specified quantitative is added, can be with
Suppress the miscellaneous bacteria in Passion Fruit Juice well, and can effectively pre- preventing microorganism invasion, be follow-up fruit juice fermentation, clarification, improvement wine
Body mouthfeel, the clarity for improving wine body provides sound assurance, in this step, controls the dense of sulfur dioxide in the Passion Fruit Juice
Spend for 30~80ppm, the concentration for preferably controlling sulfur dioxide in the Passion Fruit Juice is 40~60ppm.
Preferably, in its preparation methods steps S2, pol value of the Passion Fruit Juice after sugar addition be 150~
300g/L。
It is highly preferred that pol value of the Passion Fruit Juice after sugar addition is 180~220g/L.
Preferably, in its preparation methods steps S3, the addition of the saccharomyces cerevisiae activating solution is 100~300mg/L.
It is highly preferred that the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
Preferably, in its preparation methods steps S3, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae DV10 mass with 5~20 times of wine
After the dissolved in purified water of brewer yeast DV10 mass, saccharomyces cerevisiae DV10 is added, 15~45min is activated in 30~50 DEG C of water-baths,
Produce；
It is highly preferred that the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae DV10 mass with 10 times of saccharomyces cerevisiaes
After the dissolved in purified water of DV10 mass, saccharomyces cerevisiae DV10 is added, 30min is activated in 37 DEG C of water-baths, produces；
Or, weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae VL1 mass with 5~20 times of wine
After the dissolved in purified water of brewer yeast VL1 mass, saccharomyces cerevisiae VL1 is added, 15~45min is activated in 30~50 DEG C of water-baths, i.e.,
；
It is highly preferred that the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae VL1 mass with 10 times of saccharomyces cerevisiae VL1 matter
After the dissolved in purified water of amount, saccharomyces cerevisiae VL1 is added, 30min is activated in 37 DEG C of water-baths, produces.
Preferably, in its preparation methods steps S3, the fermentation temperature is 14~18 DEG C.
It is highly preferred that in its preparation methods steps S3, the fermentation temperature is 16 DEG C.
In preparation method step S4, the clarifying treatment can use centrifugal clarification, and bentonite clarifying agent can also be used clear
Clearly.
When in step S4, during using centrifugal clarification, centrifuge selects specific model S1000 type link-suspended basket centrifuges, centrifugation
Rotating speed is 1000r/min, and inventor passes through many experiments, under this centrifugal condition, can guarantee that follow-up obtained Fragrant fruit wine
Wine body clarity, and can ensure to be not easy to contaminate miscellaneous bacteria in centrifugal process.
When in step S4, when being clarified using fining agent, from bentonite as fining agent, the wherein addition of bentonite is 100
~1500ppm, clarifying temp are low temperature clarification, and temperature control is clarified at 2~4 DEG C under this cryogenic conditions, it is ensured that fermentation
Fruit wine is fresh, and mouthfeel is good.
Preferably, in its preparation methods steps S4, the temperature of the ageing is 2~10 DEG C, and the time of ageing is 3~9
Month.
In step S5, the present invention is summarized by analysing the rule for cooperateing with compatibility effect of the passion fruit with white grape scientifically
Arrive, not only obtained Fragrant fruit wine can play good antianxiety and antioxidation, and now, because of preferable zymotechnique,
It more have followed tcm clinical practice collaboration compatibility theory so that passion fruit former wine cooperates with white wine, the proportioning of science so that is made
Fragrant fruit wine antianxiety and anti-oxidation efficacy it is stronger；In this step, while science controls passion fruit former wine and white grape
The pol and acidity of wine so that vinosity is mellow submissive, sour-sweet tasty and refreshing, and clarity is ensured, and unique flavor.
Preferably, in its preparation methods steps S5, the passion fruit former wine and the pol of white wine mixed liquor use fruit
Glucose slurry is allocated with white granulated sugar, and acidity is allocated using carbonate；The pol value of the Fragrant fruit wine is 60~110g/ after allotment
L, acidity value are 4~7g/L.
It is highly preferred that the carbonate is calcium carbonate.
It is highly preferred that the pol value of the Fragrant fruit wine is 100g/L after allotment, acidity value is 5.5~6.5g/L.
Preferably, in the component of the Fragrant fruit wine, the mass ratio of blender fructose syrup and white granulated sugar is 3:1~1:3,
The blender fructose syrup and the gross mass of white granulated sugar are 60~110g/L, wherein g/L, represent to contain per in 1L Fragrant fruit wines
The mass number of fructose syrup and white granulated sugar.
It is highly preferred that the mass ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup with
The gross mass of white granulated sugar is 100g/L, wherein g/L, is represented per the quality containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines
Number.
In step S5, the white wine can use commercially available white wine.
It is highly preferred that the alcoholic strength of the white wine is 11%vol, pol 4g/L.
It is further preferred that the white grape that the white wine is produced using Xinjiang makes white wine.
Preferably, two-stage filter membrane described in step S5 is to use thickness as 0.45 μm and 0.22 μm of mixing filter membrane.
Present invention simultaneously provides the Fragrant fruit wine that the preparation method is prepared.
Preferably, in the component of the Fragrant fruit wine, the volume ratio of passion fruit former wine and white wine is 1:9~4:6；
It is highly preferred that the passion fruit former wine and the volume ratio of white wine are 2:8.
Under the conditions of allocating technology provided by the invention and formula technique scheme, the Fragrant fruit wine wine body clarification of acquisition is saturating
Bright, vinosity is mellow submissive, sour-sweet tasty and refreshing, unique flavor, is especially suitable for the taste of female consumer.
Present invention simultaneously provides the Fragrant fruit wine in the health products or beverage of antianxiety and antioxidation are prepared
Using.
Compared with prior art, the present invention has the advantages that：
The invention provides a kind of Fragrant fruit wine and its application, to preparation process and process conditions, has carried out global optimization,
So that the active material in the raw material of Fragrant fruit wine of the present invention is effectively maintained, the active material in different material produces association
There is significant enhancing with the health-care effect of synergy, especially antianxiety, the activity of anti-oxidant aspect.The present invention is from new first
Fresh passion fruit, after squeezing the juice use specified quantitative enzymolysis agent, add sulfur dioxide cleaning it is antibacterial, and by analyze passion fruit composition and
Its fermenting characteristic, the method fermented using science, it is determined that suitable fermented bacterium and fermentation condition, the passion fruit former wine of acquisition with
White wine is allocated so that and the former wine after fermentation is mutually coordinated with allocating the species of wine, and allotment ratio is reasonable, obtained natural health,
Unique flavor and the Fragrant fruit wine with antianxiety, anti-oxidant and other effects, wine body clear, volatile acid and fusel oil content
Low, not top, vinosity is mellow submissive, sour-sweet tasty and refreshing, deep to be liked by consumer's especially female consumer.
Proved through lot of experiments, zymotechnique of the present invention remains the active component in raw material well, in various raw materials
Active component bring out the best in each other, coordinate synergy, gained Fragrant fruit wine have lifting rat blood serum TAC and suppress hydroxyl
Base free radical ability, Fragrant fruit wine of the present invention have antianxiety, anti-oxidant and other effects.
Brief description of the drawings
Fig. 1 is the process chart of Fragrant fruit wine of the present invention.
Embodiment
The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
Limit in any form.Unless stated otherwise, the reagent of the invention used, method and apparatus routinely try for the art
Agent, method and apparatus.Unless stated otherwise, the raw material used in the present embodiment and equipment are the art routinely original purchased in market
Material and equipment.
The preparation of the passion fruit former wine of embodiment 1
The present embodiment provides a kind of preparation method of the passion fruit former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：100ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 60ppm, with white granulated sugar sugar addition to 210g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：200mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 10 minutes and uniformly enters tank, 16 DEG C of fermentations, when the sugar content of zymotic fluid reaches 3.5g/L, main fermentation is cooled to after playing ferment
Terminate；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 1000ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 3 DEG C of low temperature environment, is taken
Clear liquid, the ageing 7 months at a temperature of 8 DEG C, produces passion fruit former wine；
In step S3, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 0.5 times
After dissolved in purified water of the white granulated sugar of yeast quality with 10 times of yeast quality, add in ready saccharomyces cerevisiae, in 37 DEG C of water
Activated 30 minutes in bath, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 2
The present embodiment provides a kind of preparation method of the passion fruit former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：80ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 40ppm, with white granulated sugar sugar addition to 180g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：180mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature 5
It is inoculated with after minute and uniformly enters tank, 14 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5g/L, main fermentation knot is cooled to after playing ferment
Beam；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 100ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 2 DEG C of low temperature environment, is taken
Clear liquid, the ageing 3 months at a temperature of 2 DEG C, produces passion fruit former wine；
In step S3, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 0.2 times
After dissolved in purified water of the white granulated sugar of yeast quality with 5 times of yeast quality, add in ready saccharomyces cerevisiae, in 30 DEG C of water-baths
Middle activation 15 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 3
The present embodiment provides a kind of preparation method of the passion fruit former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：120ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 60ppm, with white granulated sugar sugar addition to 220g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：240mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 20 minutes and uniformly enters tank, 18 DEG C of fermentations, when the sugar content of zymotic fluid reaches 4g/L, main fermentation knot is cooled to after playing ferment
Beam；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, 1500ppm bentonite is added in zymotic fluid as fining agent, the clarifying treatment under 4 DEG C of low temperature environment, is taken
Clear liquid, the ageing 9 months at a temperature of 10 DEG C, produces passion fruit former wine；
In step S3, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae DV10, by 1.5 times
After dissolved in purified water of the white granulated sugar of yeast quality with 20 times of yeast quality, add in ready saccharomyces cerevisiae, in 50 DEG C of water
Activated 45 minutes in bath, obtain saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 4
The present embodiment provides a kind of preparation method of the passion fruit former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：60ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 30ppm, with white granulated sugar sugar addition to 150g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：200mg/L saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is stored at room temperature
It is inoculated with after 10 minutes and uniformly enters tank, 16 DEG C of fermentations, when the sugar content of zymotic fluid reaches 3.9g/L, main fermentation is cooled to after playing ferment
Terminate；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, zymotic fluid are centrifuged with SS1000 types link-suspended basket centrifuge, centrifugal rotational speed 1000r/min, supernatant are taken, 2
Ageing 6 months at a temperature of DEG C, produce passion fruit former wine；
In step S3, the preparation method of the saccharomyces cerevisiae activating solution is：It is appropriate to weigh saccharomyces cerevisiae VL1, by 0.5 times of ferment
After dissolved in purified water of the white granulated sugar of matrix amount with 10 times of yeast quality, add in ready saccharomyces cerevisiae, in 37 DEG C of water-baths
Middle activation 30 minutes, obtains saccharomyces cerevisiae activating solution.
The preparation of the passion fruit former wine of embodiment 5
The present embodiment provides a kind of preparation method of the passion fruit former wine, comprises the following steps：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed
Squeezing, filters to obtain Passion Fruit Juice, standby；
S2. enzymolysis, composition adjustment：180ppm pectase is added in Passion Fruit Juice, is digested at room temperature, adds dioxy
Change sulphur, the content for controlling sulfur dioxide in Passion Fruit Juice is 80ppm, with white granulated sugar sugar addition to 300g/L, obtains Passion Fruit Juice,
It is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is made with existing conventional yeasts activation method, in the passion fruit obtained by step S2
200mg/L saccharomyces cerevisiae activating solution is added in fruit juice, is inoculated with after being stored at room temperature 15 minutes and uniformly enters tank, 16 are cooled to after playing ferment
DEG C fermentation, when the sugar content of zymotic fluid reaches 3.5g/L, main fermentation terminates；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, separation wine mud, removes wine
The sediments such as pin, zymotic fluid are centrifuged with SS1000 types link-suspended basket centrifuge, centrifugal rotational speed 1000r/min, supernatant are taken, 10
Ageing 9 months at a temperature of DEG C, produce passion fruit former wine；
A kind of 6 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 20L that embodiment 1 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L)80L；
Blender：Fructose syrup 5000g, white granulated sugar 5000g；
Preparation method：Passion fruit former wine that embodiment 1 is prepared and white wine mixing preparation, with fructose syrup with
White granulated sugar sugar addition, pol are adjusted to 100g/L, adjust acidity with calcium carbonate, acidity is adjusted to 5.5g/L, is with thickness
0.45 μm and 0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces Fragrant fruit wine.
A kind of 7 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 10L that embodiment 2 is prepared, common commercially available white wine (alcoholic strength 11%vol, sugar
Spend 4g/L) 90L；
Blender：Fructose syrup 4500g, white granulated sugar 1500g；
Preparation method：Passion fruit former wine that embodiment 2 is prepared and white wine mixing preparation, with fructose syrup with
White granulated sugar sugar addition, pol are adjusted to 60g/L, and acidity is adjusted with calcium carbonate, and acidity is adjusted to 6.5g/L, are 0.45 with thickness
μm and 0.22 μm filter membrane carry out two-stage membrane filtration it is filling, produce Fragrant fruit wine.
A kind of 8 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 40L that embodiment 3 is prepared, common commercially available white wine (alcoholic strength 11%vol, sugar
Spend 4g/L) 60L；
Blender：Fructose syrup 7300g, white granulated sugar 3700g；
Preparation method：Passion fruit former wine that embodiment 3 is prepared and white wine mixing preparation, with fructose syrup with
White granulated sugar sugar addition, pol are adjusted to 110g/L, adjust acidity with calcium carbonate, acidity is adjusted to 4g/L, is 0.45 μ with thickness
M and 0.22 μm of filter membrane progress two-stage membrane filtration is filling, produces Fragrant fruit wine.
A kind of 9 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 30L that embodiment 4 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L)70L；
Blender：Fructose syrup 6000g, white granulated sugar 3000g；
Preparation method：Passion fruit former wine that embodiment 4 is prepared and white wine mixing preparation, with fructose syrup with
White granulated sugar sugar addition, pol are adjusted to 90g/L, and acidity is adjusted with sodium carbonate, and acidity is adjusted to 7/L, are 0.45 μm with thickness
Filter membrane progress two-stage membrane filtration with 0.22 μm is filling, produces Fragrant fruit wine.
A kind of 10 Fragrant fruit wine of embodiment
The present embodiment provides a kind of Fragrant fruit wine and preparation method thereof：
Raw material：The passion fruit former wine 40L that embodiment 5 is prepared, Xinjiang production white wine (alcoholic strength 11%vol, pol
4g/L)160L；
Blender：Fructose syrup 6000g, white granulated sugar 6000g；
Preparation method：Passion fruit former wine that embodiment 5 is prepared and white wine mixing preparation, with fructose syrup with
White granulated sugar sugar addition, pol are adjusted to 60g/L, and acidity is adjusted with potassium carbonate, and acidity is adjusted to 6g/L, are 0.45 μm with thickness
Filter membrane progress two-stage membrane filtration with 0.22 μm is filling, produces Fragrant fruit wine.
A kind of 1 Fragrant fruit wine of comparative example
With reference to existing conventional wine fermentation brewing method Fragrant fruit wine, existing preparation method is：Fresh passion fruit is used
Clear water wash clean, then the pulp in pulp is separated with seed, pure pulp is taken, it is stand-by；The isodose into pure pulp in proportion
Pure water dilutes pulp, adds 0.6 portion of sugar, be made needed for wine fermentation liquid, the pol of pulp solution 280~350g/L it
Between, the pH value of zymotic fluid is 2.5~3.5, by the temperature control of above-mentioned wine fermentation liquid between 20~28 DEG C, is added thereto
0.25% part of fruit wine yeast, ferment 100~150 hours under anaerobic, when to analyze its alcohol content be 7~9%vol, general
For wine liquid through 500 mesh sieve net filtrations, by the wine liquid after filtering, temperature is 15~25 DEG C in fermentation tank, continues fermentation 10~20 days,
When wine liquid alcoholic strength is 10~14%vol, wine liquid is filtered through diatomite, fermentation is terminated, the passion fruit of fermentation will have been terminated
Wine liquid is aged in wine storage tank using conventional method, and the time is 60~90 days, takes its clarified solution sterilization packaging, produces passion fruit
Wine.
A kind of 2 Fragrant fruit wine of comparative example
Fragrant fruit wine is prepared with reference to existing conventional wine fermentation brewing method, existing preparation method is：Select immature
Selenium-rich passion fruit, it is enucleated after cleaning, pulp and skin are cut into block by knife, are then beaten, and add Bee Pollen, stir；Will
Selenium-rich passion fruit slurry adds pectase and cellulase carries out ferment treatment, and the addition of pectase starches gross weight for selenium-rich passion fruit
0.01%, the addition of cellulase starches the 0.005% of gross weight for selenium-rich passion fruit, digest 12 hours at 40 DEG C, general
Selenium-rich passion fruit slurry after enzymolysis centrifuges, and takes supernatant selenium-rich fragrant fruit juice in vain, sterilization treatment is carried out, by the selenium-rich hundred after sterilizing
Fragrant fruit juice and distiller's wort grain presses 2:3 mass ratio mixing, stirs, is placed in fermentation tank, add the yeast of gross mass 0.1%
Strain is fermented, and fermentation time control is 15 days, after fermentation ends, former wine is released from fermentation tank bottom valve, through centrifugal filtration
Slag tap, sterilize, cold-aseptic filling, produce Fragrant fruit wine.
A kind of 3 Fragrant fruit wine of comparative example
Compared with Example 6, differ only in, it is no to add simultaneously in step S2 in the preparation process of passion fruit former wine
Enter sulfur dioxide.Remaining operation is same as Example 6.
Quality testing is carried out to Fragrant fruit wine prepared by this comparative example, as a result found：In the detection of microorganism, bacterium colony is total
Number reaches 30CFU/mL, is significantly higher than the clump count of the Fragrant fruit wine prepared in the method for 6~embodiment of embodiment 10, embodiment 6
The clump count of the Fragrant fruit wine prepared in the method for~embodiment 10 is in below 7CFU/mL.
A kind of 4 Fragrant fruit wine of comparative example
Compared with Example 6, differ only in, in the preparation process of passion fruit former wine, in step S2, do not carry out pectin
The enzymolysis of enzyme.Remaining operation is same as Example 6.
Quality testing is carried out to Fragrant fruit wine prepared by this comparative example, as a result found：In the detection of clarity, clarity
For 71% (T680, %), the clarity of the Fragrant fruit wine substantially less than prepared in the method for 6~embodiment of embodiment 10, embodiment 6
The clarity of the Fragrant fruit wine prepared in the method for~embodiment 10 is in 92% (T680, %) more than.
The stability experiment of the Fragrant fruit wine of experimental example 11：
On December 26th, 2015, sample is allocated according to the method for the embodiment of the present invention 6, stability experiment is carried out to sample.Choosing
50 consumers evaluate group as subjective appreciation composition of personnel, it is desirable to which subjective appreciation personnel 12h before evaluation does not drink, and does not inhale
Cigarette, do not eat pungent irritable food of Denging, 2 samples will be gargled and interval 10min with clear water before and after evaluation, using range estimation, nasil,
Mouth the mode such as tastes and carries out subjective appreciation one by one, fills in subjective appreciation table, collects subjective appreciation table and carries out statistical analysis.Stability is real
Test and see the table below 1 with results of sensory evaluation：
Table 1：Sample stability experimental data and results of sensory evaluation
Conclusion：Table 1 test result indicates that, according to the Fragrant fruit wine for preparing of the present invention in normal temperature and refrigerated condition stability inferior
It is good, it is relatively stable under illumination condition.It is high that the vinosity of fruit wine clarifies bright, mouthfeel coordinated balance, typicalness.
The quality testing of experimental example 12
Quality testing is carried out to the standard of fermented wine according to country, it is as a result as follows：
1st, physical and chemical inspection：Respectively passion fruit is prepared according to the method for 6~embodiment of embodiment 10,1~comparative example of comparative example 4
Wine sample, physical and chemical inspection is carried out to its sample, it is as a result as follows：
Table 2：Each sample physical and chemical inspection data
Conclusion：Table 2 test result indicates that, aspergillus flavus few according to the Fragrant fruit wine sulfur dioxide residual quantity for preparing of the present invention
Plain B content and lead content are 0, significantly larger than standard requirement of the country to fermented wine, Standard：Free sulur dioxide should≤
50mg/L。
2nd, composition detection：Respectively passion fruit is prepared according to the method for 6~embodiment of embodiment 10,1~comparative example of comparative example 4
Wine sample, composition detection is carried out to its sample, it is as a result as follows：
Table 3：Each sample composition detection data
Conclusion：Table 3 test result indicates that, according to the Fragrant fruit wine clarity for preparing of the present invention is high, volatile acid content is low, miscellaneous
Alcohol oil content is low, and the active ingredient in passion fruit completely retains, and the Fragrant fruit wine prepared gives off a strong fragrance, and mouthfeel is full, fragrance
Gracefulness is pure and fresh not to stimulate, and effect is better than prior art.
3rd, bacterial regrowth detects：Sample is allocated according to the method for the embodiment of the present invention 7, bacterial regrowth detection is carried out to sample,
As a result it is as follows：
Table 4：Sample bacterium Indexs measure data
Conclusion：Fragrant fruit wine prepared by the present invention meets microorganism detection index.
The contrast experiment of the Fragrant fruit wine of experimental example 13：
On December 26th, 2015, sample is allocated according to the method for the embodiment of the present invention 8, comparative example 1, comparative example 2, to sample
Carry out color and luster, fragrance and mouthfeel grope to test.200 consumers are selected to evaluate group as subjective appreciation composition of personnel, it is desirable to
Subjective appreciation personnel 12h before evaluation does not drink, and non-smoking, does not eat pungent irritable food of Denging, and 2 samples will be with before and after evaluation
Clear water is gargled and is spaced 10min, and the mode such as taste using range estimation, nasil, mouth carries out subjective appreciation one by one, fills in subjective appreciation table,
Collect subjective appreciation table and carry out statistical analysis.Stability experiment and results of sensory evaluation see the table below 5：
Table 5：The contrast results of sensory evaluation of Fragrant fruit wine
Conclusion：Table 5 test result indicates that, it is good according to the Fragrant fruit wine color and luster for preparing of the present invention and clarify bright；Fragrance and
Humorous pure, it is typical that the smell of fruits is very sweet, graceful pure and fresh；Wine body is complete, happy coordination.Significant effect on sense organ is better than according to contrast
Fragrant fruit wine prepared by example 1 and the conventional method of comparative example 2.
The anxiolytic effect of embodiment 14 is tested
1st, experiment material and method：
1.1 experimental animal：
ICR mouse 90,18~22g of body weight, Military Medical Science Institute's animal center provide, and female, male half and half, 20~25 DEG C
Sub-cage rearing 5d, free diet, so that mouse adapts to experimental situation.
1.2 experiment materials and instrument：
Sample：According to 6~embodiment of embodiment 10, after the method for 1~comparative example of comparative example 2 does 7 groups of concentrations 50% respectively
Beverage sample, refrigeration are standby；Sodium chloride injection (Shandong Jinyang Pharmaceutical Co., Ltd)；Ground two dissolve tablet (0806007, Beijing
Yi Min pharmaceutcal corporation, Ltds)；Mouse light and shade case, with reference to disclosed in existing literature method prepared by conventional method.
1.3 experimental method：
ICR mouse are randomly divided into 9 groups, it is every group 10, positive successively labeled as blank control group (normal saline solution)
Control group ((diazepam, 2mg/kg)), 10 groups of 6~embodiment of embodiment, 2 groups of 1~comparative example of comparative example, totally 9 groups, embodiment group
The mouse pressed with comparative example group per 2ml/100g gives sample (giving 2ml samples per each gavage of 100g mouse), daily early, late gavage
Administration, totally 2 times, blank control group gives the physiological saline of same volume, and positive controls are administered by 2mg/ (kg.d), above-mentioned each group
Equal successive administration (or physiological saline) 15d, the 15th day, 0.5h was administered in sample sets and blank control group administration 1h, positive controls
After tested, it is all test 8:00~14:Carried out under 00 quiet environment.
Before carrying out light and shade case experiment, to reduce some influences of extraneous inessential stimulation to experimental result, daily to small
Mouse is stroked, and the time is 1~2min, starts to test after continuous 5~7d, and experiment mice is placed into camera-lucida towards camera bellows
Centre, then record shuttle number of the mouse in camera-lucida movable time and mouse between camera-lucida and camera bellows in 5min.
Data processing.Data statistic analysis uses SPSS13.0 softwares, and data format uses " mean+SD " table
Show, data result uses one-way analysis of variance, and P ﹤ 0.05 are that difference has statistical significance.
2nd, result of the test：Specific test data is as shown in table 6.
Table 6, the influence (x ± s) that each group is to mouse light and shade case rows
| Group | N | Wear case number | T (camera-lucida activity)/s |
| Blank control group | 10 | 8.7±0.81 | 105.56±8.9 |
| Diazepam group | 10 | 15.98±0.88** | 187.51±18.36** |
| 6 groups of embodiment | 10 | 12.85±0.79* | 148.24±16.76* |
| 7 groups of embodiment | 10 | 12.11±0.76* | 140.79±16.13* |
| 8 groups of embodiment | 10 | 12.02±0.77* | 141.43±15.72* |
| 9 groups of embodiment | 10 | 12.54±0.78* | 146.45±15.12* |
| 10 groups of embodiment | 10 | 11.32±0.72* | 134.97±14.87* |
| 1 group of comparative example | 10 | 10.2±0.91 | 122.24±9.3 |
| 2 groups of comparative example | 10 | 9.2±0.85 | 118.56±9.1 |
Compared with blank control group, * P<0.05, * * P<0.01, there is significant difference.
The result of table 6 shows：
10 groups of 6 groups~embodiment of embodiment contrasts with blank control group, significant difference (* P be present<0.05) this, is shown
6 groups~embodiment of inventive embodiments, 10 groups of samples have to mouse angst resistance effect；1 group of comparative example, 2 groups of comparative example and blank pair
It is not statistically significant according to a group contrast, show that 2 groups of 1 group of comparative example, comparative example samples are not shown in this experimentation to mouse
Angst resistance effect.
This experimental result has absolutely proved that Fragrant fruit wine of the present invention has angst resistance effect.
The antioxidant effect of embodiment 15 is tested
1st, experiment material and method：
1.1 experimental animals and packet：15 months aged Wistar rats 30,350~500g of body weight, Military Medical Science Institute is moved
Thing center provides, and is randomly divided into experimental group and control group, every group 10, and female, male half and half.
1.2 experimental method：The preparation method for randomly selecting the embodiment of the present invention 6 and embodiment 9 prepares sample, every group of sample
After concentration 50%, take concentrate standby.6 groups of embodiment gives the sample after concentration twice with 9 groups of daily gavages of embodiment, by every
Secondary 1ml/100g rat gives sample (giving 1ml samples per each gavage of 100g rats), while feeding basal feed and distilled water；
The daily gavage distilled water of control group and basal feed, experiment periods 10 weeks.
Soluble transferring receptor (T-AOC), suppress hydroxyl radical free radical ability：Bioengineering Research Institute is built up using Nanjing
Kit is measured.
Statistical analysis：Data are represented with mean ± standard deviation, and independent sample is carried out using SPSS11.5 statistics program bags software
This t is examined.
2nd, result of the test：
Compared with control group, sample sets (9 groups of 6 groups of embodiment and embodiment) rat blood serum TAC (T-AOC),
Suppress hydroxyl radical free radical ability significantly to raise (p ＜ 0.05).It is shown in Table 7.
Table 7：3 groups of rat T-AOC, suppress hydroxyl radical free radical ability (x ± s, n=10)
Note：Compared with control group, * P ﹤ 0.05
Conclusion：Fragrant fruit wine of the present invention significantly raises to rat blood serum TAC and suppression hydroxyl radical free radical ability
(p ＜ 0.05).Prove that Fragrant fruit wine of the present invention has antioxidation activity, also absolutely prove that preparation method of the present invention preferably retains
Antioxidation activity in passion fruit and white grape.
The general principle and the advantage of principal character and the present invention of the present invention has been shown and described above.The technology of this area
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and this is to this
It is it will be apparent that these changes and improvements all fall within the protetion scope of the claimed invention for art personnel.This hair
Bright claimed scope is by appended claims and its equivalent thereof.
Claims (11)
1. a kind of Fragrant fruit wine, it is characterised in that the Fragrant fruit wine is equipped with using passion fruit former wine, white wine as raw material
Fructose syrup and white granulated sugar are aided with appropriate auxiliary material, are prepared through following method as blender：
S1. Feedstock treating：The passion fruit fresh fruit of 8 ninety percent maturity is chosen, is cleaned, is cut in half, draws out pulp, remove seed pressure
Squeeze, filter to obtain Passion Fruit Juice, it is standby；
S2. enzymolysis, composition adjustment：Pectase is added in Passion Fruit Juice, is digested at room temperature, sulfur dioxide is added, uses white sand
Sugared sugar addition, Passion Fruit Juice is obtained, it is standby；
S3. ferment：Saccharomyces cerevisiae activating solution is added in the Passion Fruit Juice obtained by step S2, is entered after being stored at room temperature 5~20min
Tank is fermented, and 10~20 DEG C of fermentations, when the sugar content of zymotic fluid reaches 0.5~4g/L, fermentation ends are cooled to after playing ferment；
S4. tank switching separation, clarification, ageing：After step S3 fermentation ends, tank switching separation is carried out, removes sediment, zymotic fluid
Clarifying treatment, supernatant ageing is taken, produce passion fruit former wine, it is standby；
S5. membrane filtration is allocated：Take the passion fruit former wine and white wine mixing preparation obtained by step S4, sugar addition, acidity, warp
It is filling after two-stage membrane filtration, produce Fragrant fruit wine of the present invention.
2. Fragrant fruit wine according to claim 1, it is characterised in that in step S2, the addition of the pectase is 60
~180ppm, the concentration for controlling sulfur dioxide in the Passion Fruit Juice is 30~80ppm, and the Passion Fruit Juice is after sugar addition
Pol value be 150~300 g/L；
Preferably, the addition of the pectase is 80~120ppm；
Preferably, the concentration for controlling sulfur dioxide in the Passion Fruit Juice is 40~60ppm；
Preferably, pol value of the Passion Fruit Juice after sugar addition is 180~220g/L.
3. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, the saccharomyces cerevisiae activating solution adds
Dosage is 100~300mg/L；
Preferably, the addition of the saccharomyces cerevisiae activating solution is 180~240mg/L.
4. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, below the saccharomyces cerevisiae activating solution
The method of stating is made：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae DV10 mass with 5~20 times of wine brewing ferment
After the dissolved in purified water of female DV10 mass, saccharomyces cerevisiae DV10 is added, 15~45min is activated in 30~50 DEG C of water-baths, is produced；
Preferably, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae DV10 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae DV10 mass with 10 times of saccharomyces cerevisiae DV10 matter
After the dissolved in purified water of amount, saccharomyces cerevisiae DV10 is added, 30min is activated in 37 DEG C of water-baths, produces；
Or, weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.2~1.5 times of saccharomyces cerevisiae VL1 mass with 5~20 times of wine brewing ferment
After the dissolved in purified water of female VL1 mass, saccharomyces cerevisiae VL1 is added, 15~45min is activated in 30~50 DEG C of water-baths, is produced；
Preferably, the saccharomyces cerevisiae activating solution is made in following methods：
Weigh that saccharomyces cerevisiae VL1 is standby, by the white granulated sugar of 0.5 times of saccharomyces cerevisiae VL1 mass with 10 times of saccharomyces cerevisiae VL1 mass
After dissolved in purified water, saccharomyces cerevisiae VL1 is added, 30min is activated in 37 DEG C of water-baths, produces.
5. Fragrant fruit wine according to claim 1, it is characterised in that in step S3, the fermentation temperature is 14~18 DEG C,
Preferably, the fermentation temperature is 16 DEG C.
6. Fragrant fruit wine according to claim 1, it is characterised in that in step S4, the clarifying treatment uses SS1000
Type link-suspended basket centrifuge centrifuges, centrifugal rotational speed 1000r/min；
Or, the clarifying treatment, using addition bentonite clarification, the addition of the bentonite is 100~1500ppm, and clarifying temp is
2~4 DEG C.
7. Fragrant fruit wine according to claim 1, it is characterised in that in step S4, the temperature of the ageing is 2~10
DEG C, the time of ageing is 3~9 months.
8. Fragrant fruit wine according to claim 1, it is characterised in that in step S5, the passion fruit former wine and white grape
The pol of liquor mixture is allocated using fructose syrup with white granulated sugar, and acidity is allocated using carbonate；The passion fruit after allotment
The pol value of wine is 60~110g/L, and the acidity value of the Fragrant fruit wine is 4~7g/L after allotment；
Preferably, the carbonate is calcium carbonate；
Preferably, the pol value of the Fragrant fruit wine is 100g/L after allotment, and acidity value is 5.5~6.5g/L；
Preferably, the alcoholic strength of the white wine is 11%vol, pol 4g/L；
Preferably, the white grape that the white wine is produced using Xinjiang makes white wine.
9. the Fragrant fruit wine according to claim 1 or 8, it is characterised in that in the component of the Fragrant fruit wine, blender
The mass ratio of fructose syrup and white granulated sugar is 3:1~1:3, the gross mass of the blender fructose syrup and white granulated sugar for 60~
110 g/L, wherein g/L, represent per the mass number containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines；
Preferably, the mass ratio of the blender fructose syrup and white granulated sugar is 1:1, the blender fructose syrup and white granulated sugar
Gross mass be 100 g/L, wherein g/L, represent per the mass number containing fructose syrup and white granulated sugar in 1L Fragrant fruit wines.
10. according to the Fragrant fruit wine described in any one of claim 1~9, it is characterised in that in the component of the Fragrant fruit wine,
Passion fruit former wine and the volume ratio of white wine are 1:9~4:6；
Preferably, the passion fruit former wine and the volume ratio of white wine are 2:8.
11. the Fragrant fruit wine according to claim 1 ~ 10 any one is preparing the health products of antianxiety and antioxidation
Or the application in beverage.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315171A (en) * | 2018-05-15 | 2018-07-24 | 长沙理工大学 | A kind of Fragrant fruit wine |
| CN108728303A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of brewage process of passion fruit |
| CN115418293A (en) * | 2022-09-22 | 2022-12-02 | 贵州明安实业有限公司 | Preparation method of passion green lemon fruit wine |
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| CN105360853A (en) * | 2015-11-13 | 2016-03-02 | 廖亚妹 | Preparation method of passion fruit-tomato fermented beverage |
| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
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| CN105779191A (en) * | 2015-10-12 | 2016-07-20 | 冯雪群 | Preparation method of selenium-enriched passion fruit wine |
| CN105360853A (en) * | 2015-11-13 | 2016-03-02 | 廖亚妹 | Preparation method of passion fruit-tomato fermented beverage |
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| CN108315171A (en) * | 2018-05-15 | 2018-07-24 | 长沙理工大学 | A kind of Fragrant fruit wine |
| CN108728303A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of brewage process of passion fruit |
| CN115418293A (en) * | 2022-09-22 | 2022-12-02 | 贵州明安实业有限公司 | Preparation method of passion green lemon fruit wine |
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