CN108060041A - A kind of gumbo wine and preparation method thereof - Google Patents
A kind of gumbo wine and preparation method thereof Download PDFInfo
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- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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Abstract
It is specific using removal of impurities, pretreatment the invention discloses a kind of gumbo wine and preparation method thereof（Low temperature blanching）, cut into slices, prepare auxiliary material, prepare mixed material, fermentation, distillation, ageing, allotment, filling step, enzyme and pigment inactivation through low temperature blanching treated gumbo surface, original fragrance, color and luster and mouthfeel are remained to a greater extent, can effectively inhibit okra fresh fruit wood fibre.In addition, it is fermented using complex enzyme agent to gumbo wine, shorten fermentation period, improve the yield of alcohol, the substances such as flavones, soluble protein and soluble saccharide in gumbo can also fully be precipitated, more rich mouthfeel, more nutritive value are imparted for gumbo wine, improves the market of gumbo and the demand of consumption.
Description
Technical field
The present invention relates to a kind of method for producing of food, and in particular to a kind of preparation method of natural gumbo wine belongs to
In fermented product manufacture field.
Background technology
Okra (Hibiscus esculentusL. Malvaceae Abelmoschus annual herb plant) is belonged to, also known as the autumn
Certain herbaceous plants with big flowers originates in Africa, and early 1990s introduce China.Gumbo okra fruit contain abundant protein, free amino acid, VC,
The emplastic of the mineral matter elements such as VA, VE and phosphorus, iron, potassium, calcium, zinc, manganese and pectin and polysaccharide composition, is that one kind has
The food resource of the medicine-food two-purpose of better nutritivity value.Wherein, the pectin in gumbo, stickiness albumen etc. have aid digestion, enhancing
The effect of muscle power, protection liver, stomach invigorating whole intestines；Zinc and selenium and other trace elements, have effects that cancer-resisting；VC can prevent painstaking effort
The generation of pipe disease improves immunity；Soluble Fiber can also promote the excretion of internal organic substance, reduce toxin in vivo
Accumulation significantly reduces the content of internal cholesterol, plays the role of auxiliary excretion, reduces toxin accumulation.Therefore the autumn is often eaten
Certain herbaceous plants with big flowers and gumbo product have prevention and treatment effect to diseases such as gastritis, gastric ulcer, liver, kidney deficiency, obesities.Nowadays okra
Frequently as general vegetables, the cookings such as frying, cold and dressed with sauce, Baoshang are commonly used in food and drink and are eaten.
Largely rest on the primary stage to the processing of okra at present, but okra okra fruit adopt after under general room temperature number it is small
When be just present with quality mitigate, the phenomenon that fiber increases, quality deteriorates, the freshness date under room temperature only has 2 days, the yellow autumn in the market
Certain herbaceous plants with big flowers deep processed product is very few, therefore the research and development for actively carrying out the technologies such as okra storing, processing are extremely urgent.Mesh
The processing of the finely processed product of preceding okra on the market includes its freeze-dried products（Gumbo powder, gumbo do）, liquid product（Drink
Material, wine, tea）Deng.For gumbo wine, production at this stage is mostly to impregnate and ferment based on two kinds, the former is with okra fruit
Actually primary raw material is aided with soaking in Chinese liquor and is produced, and wine degree is high, and nutritional ingredient is low in wine；The latter using its as raw material through enzymolysis,
The techniques such as fermentation, clarification and be made, usually use a large amount of chemical addition agents, and some procedure of processing meetings to obtain preferable product
It causes damages to the nutrition of raw material.
For this purpose, some scientific worker's liquid did related trial, CN102827720A discloses a kind of okra wine and prepares
Technique, including：Raw material selection-cleaning impurity elimination-section-fermentation-sugaring processing-sulfur adding treatment-plus yeast accelerating agent-
New wine separates-distills-filling step of activated carbon processing-allotment-storage wine ageing-freezing processing-with wine foot, which employs
Chemical addition agent promotes yeast propagation, although can shorten the production cycle, for that cannot meet current consumer to Food Green
Color, no added pursuit.CN103045429A discloses a kind of preparation method of okra wine, including slurrying, sugar degree regulation, wine
Essence fermentation, filtration step, although the step of being digested using slurrying can cause the yield of product to improve, it also can be to the group of gumbo
Be made into point, nutriment damages, and reduces its nutritive value, while used a variety of chemical addition agents in its processing, weaken
The competitiveness of product in market.
Based on above-mentioned analysis, one kind is without chemical addition agent, and simple for process, ferment effect is good, with short production cycle, have compared with
High nutritive value, while the good gumbo wine of product special flavour is that industry is badly in need of at present.
The content of the invention
For one kind without chemical addition agent, simple for process, ferment effect is good, with short production cycle, has better nutritivity value, together
When the good gumbo wine of product special flavour.
In order to achieve the above object, present invention employs following technical scheme, the dosage of each component of the present invention is also process
Inventor carries out largely groping to summarize what is drawn.
A kind of gumbo wine, is made of the raw material of following weight：60-70 parts of gumbo, 15-20 parts of jujube, matrimony vine 5-
10 parts, 5-10 parts of hawthorn, 25-30 parts of sucrose.
Further, which is made of the raw material of following weight：65 parts of gumbo, 18 parts of jujube, matrimony vine 8
Part, 8 parts of hawthorn, 27 parts of sucrose.
A kind of preparation method of gumbo wine, comprises the following steps：
（1）Removal of impurities：Fresh, full, complete gumbo is selected to wash off impurity with clear water；
（2）Pretreatment：Gumbo after removal of impurities carries out low temperature blanching, is subsequently placed in 0-4 DEG C of cold water and cools down 2-5min；
（3）Section：By the sheet that gumbo cutting after cooling is 3-5mm；
（4）Prepare auxiliary material：Jujube, matrimony vine, hawthorn are taken, is placed at -40 DEG C and is dried in vacuo, and is pulverized, obtains auxiliary material；
（5）Prepare mixed material：By gumbo piece and auxiliary material after mixing, the 1-1.5 times of clear water measured is added in, it is molten to add sucrose
Solution, obtains mixed material；
（6）Fermentation：Mixed material is placed in fermentation tank, the 0.4% abundant mixing fermentation of composite yeast bacteria preparation is accessed, must send out
Ferment material；
（7）Distillation：Fermentation materials are placed in vacuum distillation equipment and are evaporated under reduced pressure, pick up what different phase distilled out respectively
Middle leading portion wine, stage casing wine, back segment wine stop distillation when Alcohol degree is down to below 30 degree；
（8）Ageing：Middle leading portion wine, stage casing wine, back segment wine are placed in sealed storage at shady and cool ventilation, ageing 1-1.5 months；
（9）Allotment：Middle leading portion wine, stage casing wine, back segment wine after ageing is allocated by the required number of degrees；
（10）It is filling：Gumbo wine after allotment is filtered with diatomite filter, it is then filling to get product.
Further, the low temperature blanching is 40 ~ 60s of blanching at 40-60 DEG C.
Further, the vacuum drying is dry 48h under 5-20Pa.
Further, the fermentation method ferments for three-stage gradient, fermentation time 8-12 days.
Further, the composite yeast bacteria preparation presses 2 by wine yeast, aroma-producing yeasts and wine brewing high-activity yeast：
1：1 is mixed to prepare.
Further, the vacuum distillation is 50-70 DEG C, 0.06-0.07MPa.
Further, the three-stage gradient, which is fermented, is：26-28 DEG C of first stage fermentation temperature ferments 3-5 days；Second
20-23 DEG C of stage fermentation temperature is fermented 3-4 days；10-12 DEG C of phase III fermentation temperature ferments 2-3 days.
Further, the middle leading portion wine distilled out is the high wine of 70-80 degree, and stage casing wine is the moderate wine of 50-70 degree, after
Section wine is the low wine of 30-50 degree.
The beneficial effects of the present invention are：
1st, for the present invention using gumbo as raw material, jujube, matrimony vine and hawthorn are auxiliary material, carry out compounding and prepare gumbo wine, enhance product
Nutritive value so that product possesses certain health-care effect；In addition, jujube possesses good, unique flavor in itself with hawthorn,
Gumbo is carried out with it reasonably combined, retaining, gumbo fragrance is pure and fresh, and clean taste while can enhance the rich of the flavor of gumbo
Rich degree so that the wine mouthfeel prepared is more mellow, rich in stereovision.
2nd, present invention employs Low Drift Temperature ironing process, the raw material nutriment such as chlorophyll that can retain to the greatest extent,
Soluble sugar, protein, VC etc. enhance the nutritive value of product；And gumbo is handled in the range of blanching temperature, it can the autumn
Enzyme and the pigment inactivation on certain herbaceous plants with big flowers surface, remain original fragrance, color and luster and mouthfeel, it is fresh effectively to inhibit okra to a greater extent
Fruit tree matter fibrosis；In addition, the intermolecular interaction that blanching temperature can also weaken the stickums such as pectin, polysaccharide enhances it
Mobility so that its viscosity reduces, is conducive to the fermentation of later stage raw material.
3rd, employ composite bacteria preparation in the present invention to ferment, effectively compensate for the deficiency of single culture fermentation, allow the autumn
Certain herbaceous plants with big flowers wine increases ester flavouring, improves vinosity, shorten fermentation time, improve distillation yield, enhance its flavor quality, moreover it is possible to gumbo fully be precipitated
In the substances such as flavones, soluble protein and soluble saccharide, impart more rich, more nutritive value mouth for gumbo wine
Sense improves the market of gumbo and the demand of consumption.
4th, in the present invention by the way of the fermentation of three-stage gradient, first stage temperature can promote enzyme hydrolysis and alcohol to produce
Go out, and low two, three phase temperatures can effectively keep the vigor of yeast, maintain fermentability, be sent out compared with traditional steady temperature
The production efficiency of yeast can be greatly improved in ferment, technique used herein, shorten the production cycle.
5th, the present invention obtains the gumbo wine of different wine degree by way of distillation, can be produced by collocation in proportion
The number of degrees needed for product need not additionally add alcohol.
6th, the present invention in addition to fermentation has used barms, in process using other any flavouring flavour enhancings,
Improve the chemical addition agent of technological quality etc., product is natural, safe and healthy.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that the present embodiment is served only for
The present invention is further described, it is impossible to be interpreted as limiting the scope of the invention, the person skilled in the art in the field
Some nonessential modifications and adaptations can be made according to the content of the invention described above.
1st, mulriple yeasts strain ratio optimization
（1）The level-one of saccharomycete expands culture
Saccharomycete activation medium liquid amount is 150mL/250mL, each for examination barms two bait thickness bacterium to be taken to move into culture solution, is put
In shaking table（28 DEG C, 180r/min）Cultivate about 16h.
（2）The preparation of zymotic fluid
By above-mentioned steps（5）In mixed material obtained carry out pol adjustment, sugar addition is 11 degree, with lemon acid for adjusting pH extremely
4 .2, the mixed material after adjustment sterilize 15min in 85 DEG C of hot water and remove miscellaneous bacteria, then cool down spare.
（3）Mulriple yeasts strain ratio is preferred
Using 4 factor, 3 horizontal quadrature test, to wine yeast, aroma-producing yeasts, make wine three kinds of bacterial strains of high-activity yeast ratio
It optimizes, factor level is as shown in table 1.The cell concentration of level-one scale-up medium is adjusted to 108A/mL, by three kinds
Level-one culture solution is accessed according to the ratio of orthogonal experiment scheme in new malt medium, is placed in shaking table（28 DEG C, 180r/
min）About 16h is cultivated, thalline quantity is made to reach 107-108A/mL.Manufactured mixed bacteria is accessed into mixed material, inoculum concentration is
10%, in 28 DEG C of stirrings（Rotating speed is 180r/min）After fermentation 1d, closed standing for fermentation.It weighs daily to zymotic fluid, until weight
When amount no longer changes substantially, total reducing sugar is measured.After total sugar content is stable at 4 ~ 5 ° of Be ', carry out alcohol content, amino-acid nitrogen content,
Every physical and chemical indexes such as production acid amount measure and its evaluation of organoleptic indicator.
1 composite yeast strain ratio optimization orthogonal test factor level table of table
。
Composite yeast strain ratio preferred result：Wine yeast, aroma-producing yeasts, the inoculum concentration point for high-activity yeast of making wine
Not Wei 0.2%, 0.1%, 0.1% when, the soluble protein, soluble saccharide and flavones content after fermentation are higher, and aroma
It is strong, and have the fragrance of gumbo, concrete outcome refers to table 3-5.
2nd, composite yeast strain technology of alcohol optimizes
（1）It is prepared by the seed liquor of composite yeast strain
Saccharomycete activation medium liquid amount is 150mL/250mL, takes two bait wine yeasts, aroma-producing yeasts, wine brewing high activity
The different thick bacterium of three kinds of yeast moves into culture solution respectively, is placed in shaking table（28 DEG C, 180r/min）About 16h is cultivated, adjustment thalline is dense
It spends for 108A/mL；By three kinds of level-one culture solutions according to 0.2% wine yeast, 0.1% aroma-producing yeasts, 0.1% wine brewing high activity ferment
Female ratio is accessed in new malt medium, is placed in shaking table（28 DEG C, 180r/min）About 16h is cultivated, reaches thalline quantity
107-108A/mL.
（2）Technology of alcohol optimizes
Single factor experiment is carried out to fermentation temperature, fermentation time, is optimized with selecting to put down compared with excellent water.By step（5）It is obtained
Mixed material accesses composite yeast, and alcohol content, amino-acid nitrogen content are measured after alcoholic fermentation, and carries out subjective appreciation.It is single
Factorial experiments are horizontal as follows：Fermentation temperature is：1. gradient is fermented：It 26-28 DEG C, ferments 3-5 days；20-23 DEG C of fermentation temperature, fermentation
3-4 days；10-12 DEG C of fermentation temperature ferments 2-3 days；2. ferment at constant temperature：28 DEG C ferment 25-30 days.In more than single factor experiment knot
On the basis of fruit, time in alcoholic fermentation process, the value range of temperature are determined, carry out the horizontal Quadratic Orthogonal rotation of 2 factor 2
Turn composite test, using alcohol content as evaluation index, the result of experiment is analyzed, integrated sensory evaluates score to result
It is verified, the technology of alcohol condition optimized, concrete outcome refers to table 7.
Embodiment 1
A kind of gumbo wine
（1）Removal of impurities：Fresh, full, complete gumbo 65kg is selected to wash off impurity with clear water；
（2）Pretreatment：Gumbo after removal of impurities 40 ~ 60s of blanching at 50 DEG C, is subsequently placed in 2 DEG C of cold water and cools down 3.5min；
（3）Section：By the sheet that gumbo cutting after cooling is 4mm；
（4）Prepare auxiliary material：Jujube 18kg, matrimony vine 8kg, hawthorn 8kg are taken, takes raw material, -40 DEG C is placed in, is dried in vacuo under 5-20Pa
48h, and pulverize, obtain auxiliary material；
（5）Prepare mixed material：By gumbo piece and auxiliary material after mixing, the clear water of 1.3 times of amounts is added in, adds sucrose 27kg
Dissolving, obtains mixed material；
（6）Fermentation：Mixed material is placed in fermentation tank, accesses the 0.4% abundant mixing of composite yeast bacteria preparation, is then carried out
Three-stage gradient is fermented, 27 DEG C of first stage fermentation temperature, is fermented 4 days；21.5 DEG C of second stage fermentation temperature ferments 3.5 days；
11 DEG C of phase III fermentation temperature ferments 2.5 days, obtains fermentation materials, wherein composite yeast bacteria preparation is by wine yeast, raw perfume
Yeast and wine brewing high-activity yeast press 2：1：1 is mixed to prepare；
（7）Distillation：Fermentation materials are placed in vacuum distillation equipment and are distilled, pressure 0.065MPa, 60 DEG C of vapo(u)rizing temperature,
Middle 75 degree of leading portion wine, 60 degree of stage casing wine, 40 degree of back segment wine are picked up respectively, stop distillation when Alcohol degree is down to below 30 degree；
（8）Ageing：Middle leading portion wine, stage casing wine, back segment wine are placed in sealed storage at shady and cool ventilation, ageing 40 days；
（9）Allotment：Middle leading portion wine, stage casing wine, back segment wine after ageing is allocated by the required number of degrees；
（10）It is filling：Gumbo wine after allotment is filtered using diatomite filter, it is then filling to get product.
Embodiment 2
A kind of gumbo wine
Preparation method is with embodiment 1, and simply the raw material proportioning of the gumbo wine is as follows：Gumbo 60kg, 15 kg of jujube, 5 kg of matrimony vine,
5 kg of hawthorn, 25 kg of sucrose, it is 9 days to complete fermentation time.
Embodiment 3
A kind of gumbo wine
Preparation method is with embodiment 1, and simply the raw material proportioning of the gumbo wine is as follows：70 kg of gumbo, 20 kg of jujube, matrimony vine 10
Kg, 10 kg of hawthorn, 30 kg of sucrose, it is 11.5 days to complete fermentation time.
Comparative example 1
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, simply cancels the pre-treatment step to gumbo（Without blanching）.
Comparative example 2
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, and the pretreatment of gumbo simply is changed to 100 DEG C of blanching 40s, is subsequently placed at
5min is cooled down in 4 DEG C of cold water.
Comparative example 3
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, but without using composite yeast agent, only use 0.4% wine yeast into
Row fermentation, total usage amount is identical with the composite yeast agent that embodiment 1 uses, and ferments 28 days.
Comparative example 4
A kind of gumbo wine
Supplementary material matches and preparation method is fermented with embodiment 1, but using 0.4% wine yeast, aroma-producing yeasts, and two
Primary yeast presses 1:1 is mixed, and total usage amount is identical with the composite yeast agent that embodiment 1 uses, and ferments 25 days.
Comparative example 5
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, but is sent out using 0.4% wine yeast, wine brewing high-activity yeast
Ferment, two primary yeasts press 1:1 is mixed, and total usage amount is identical with the composite yeast agent that embodiment 1 uses, and ferments 24 days.
Comparative example 6
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, wine yeast, life in the composite yeast bacteria preparation for simply using original
Fragrant yeast and wine brewing high-activity yeast are according to 5：1：2 allotments, total usage amount is identical with the composite yeast agent that embodiment 1 uses, hair
Ferment 20 days.
Comparative example 7
A kind of gumbo wine
Supplementary material matches and preparation method is with embodiment 1, and three-stage gradient is not used simply to ferment, is only fermented under the conditions of 28 DEG C
27 days.
Sensory evaluation
With reference to the method for 2017 such as Li Lan and certain modification is made, taster totally 10 people by men and women with sensory evaluation experience
The evaluation group of composition.According to the color and luster of gumbo fermented wine, flavour, fragrance, progress sensory evaluation scores, sensory evaluation scores standard is shown in Table 2,
Using average mark as experimental index.Embodiment refers to table 3 with comparative example sensory evaluation scoring.
2 sensory evaluation scores standard of table
。
3 embodiment of table and comparative example Analyses Methods for Sensory Evaluation Results
。
As shown in table 3, there is embodiment 1-3 preferable color and luster, flavour, fragrance to obtain organoleptic quality, and comparative example 1 is according to reality
The formula and preparation method of example 1 are applied, cancels the blanching to gumbo；Comparative example 2 employs high temperature, short time blanching, comparative example 1 and 2
Final finished is poor compared with the equal organoleptic qualities of embodiment 1-3, illustrates that cancel blanching is contributed to the greatest extent using low temperature blanching
Retain the component in supplementary material, to be utilized during later stage fermentation.
Comparative example 3 has selected substance wine yeast to ferment, and comparative example 4 uses wine yeast and aroma-producing yeasts
With 1:1 mixed fermentation, comparative example 5 use wine yeast and wine brewing high-activity yeast with 1:1 mixed fermentation, comparative example 6 use
Wine yeast, aroma-producing yeasts and wine brewing high-activity yeast are according to 5:1:2 mixed fermentations, it turns out that the fermentation of comparative example 3-6
Time is obviously prolonged, while organoleptic quality is also decreased obviously compared with embodiment 1-3, illustrates only in wine yeast, raw fragrant ferment
Female and wine brewing high-activity yeast is according to 2:1:Mixed fermentation when 1 can just be obviously shortened the fermentation time of gumbo wine, improve gumbo wine
Organoleptic quality.
Comparative example 7 is fermented using steady temperature, not only increases the fermentation time of gumbo wine, while the organoleptic quality of product
Not as good as embodiment 1-3.
The measure of soluble sugar, protein content
With reference to Zhang Zhiliang 1991《Plant physiology experiment instructs》Soluble protein and sugar matter is carried out to the gumbo after blanching to contain
The measure of amount：Wherein, soluble sugar content is measured using phynol method, and protein content is measured using Coomassie Brilliant Blue, is implemented
Example is as shown in table 4 with soluble sugar and protein content in comparative example gumbo.
4 embodiment of table and soluble sugar and protein content in comparative example gumbo
。
Gumbo wine mainly acts on the nutriment in food such as sugar, protein using microorganism in fermentation,
A variety of flavor substances such as amino acid, ester, aldehyde, phenol are generated, therefore the reservation of nutritional ingredient has fermentation in gumbo before fermentation
Important function.Comparative example 1 removes blanching step as can be seen from Table 4, comparative example 2 uses high temperature, short time blanching, soluble sugar
And thus the soluble sugar that blanching technique can be released effectively in gumbo can be explained significantly lower than embodiment 1-3 groups in protein content
With the dissolution of soluble protein, while using Low Drift Temperature ironing process higher temperatures blanching help retain gumbo in nutriment.
And composite yeast microbial inoculum and three-stage gradient is not used to ferment in comparative example 3- 7, although fermentation time substantially prolongs
It is long, but soluble sugar in gumbo wine and content of soluble protein are only slightly less than embodiment 1-3 groups, it is still higher than pair
Ratio 1-2 groups, the species and the mode of fermentation for illustrating yeast agent will not be to the molten of gumbo soluble sugar and soluble protein
Go out to impact.
The measure of flavones content
Reference Zhao Jin mansions 1998《Food technology》It is middle to use Al (NO3)3The flavones content of colorimetric method for determining gumbo, standard are bent
The drafting of line：Accurate measuring 0.3001g rutins standard items are dissolved in the volumetric flask of 100ml with a certain amount of absolute ethyl alcohol, are used
Distilled water degree of being titrated to line to get 0.3001mg/ml standard solution, accurately drawn with pipette standard solution 0,1.0,2.0,
3.0th, 4.0,5.0,6.0,7.0ml is titrated to 12.5ml in 25ml measuring bottles with absolute ethyl alcohol, in each bottle plus 0.7ml5%
Sodium nitrite shakes up, stands 6min；Again plus the aluminum nitrate of 0.7ml 5%, 6min is stood after mixing；Add 5.0ml's 4%
Sodium hydroxide solution is finally titrated to graduation mark with absolute ethyl alcohol, and mixing places 10min, and each group test solution is measured at 500nm
Light absorption value, using solution concentration as abscissa, absorbance is ordinate, draw standard curve, by the extinction measured by prepare liquid
Value, which is brought into, converses result in equation.
The assay of sample general flavone：Ethyl alcohol low-temperature ultrasonic assisted extraction flavones.The process conditions of extraction are：Solvent
It is the ethyl alcohol that mass concentration is 60%, ultrasonic wave auxiliary dissolving 40min, solid-liquid ratio 1 in 60 DEG C of water-baths:40, it extracts 2 times.With
Distilled water is measured 3 times and is averaged with the identical of standard solution as blank solution, remaining steps and operations.Embodiment with it is right
The measure of ratio flavones content refers to table 5 with analysis.
General flavone content（%）=flavonoid amount of substance（mg）/ dry biomass（mg）.
5 embodiment of table and flavones content in comparative example gumbo
。
Flavones in gumbo is a kind of very strong antioxidant, can effectively remove in vivo oxygen radical, this to prevent oxidation
Ability be ten times of VE or more, degeneration, the aging of cell can be prevented, can also prevent the generation of cancer.As can be seen from Table 5
Comparative example 1 removes blanching step, comparative example 2 uses high temperature, short time blanching, and flavones content is significantly lower than embodiment 1-3 groups, by
This explainable blanching technique can be released effectively the flavones dissolution in gumbo, while be helped using Low Drift Temperature ironing process higher temperatures blanching
Retain the flavones in gumbo.
And composite yeast microbial inoculum and three-stage gradient is not used to ferment in comparative example 3- 7, although fermentation time substantially prolongs
It is long, but soluble sugar in gumbo wine and content of soluble protein are only slightly less than embodiment 1-3 groups, it is still higher than pair
Ratio 1-2 groups illustrate that the species of yeast agent and the mode of fermentation will not impact the dissolution of flavones in gumbo.
The measure of viscosity
With reference to the Li Xuezhi method of 2003, the gumbo after blanching is smashed to pieces, 5g samples is taken to add in the distilled water homogenate of 10mL,
With 10000r/min centrifuge 10min, supernatant is taken, its viscosity is measured using NDJ-1D Bu Shi rotational viscometers, as a result such as table 6
It is shown.
6 embodiment of table is compared with comparative example gumbo viscosity
。
Before fermentation, to fermentation process important, material viscosity is excessively high to be unfavorable in fermentation process the viscosity of raw material
The progress of biochemical reaction, and so that ferment effect is poor.As can be seen from Table 6, embodiment uses blanching technique energy compared to comparative example 1
The viscosity of gumbo is significantly reduced, although and low temperature blanching effect combines table 4 and table 5 is comprehensive not as good as the high temperature blanching in comparative example 2
It closes and considers, low temperature blanching can retain compared with multi-nutrient, can significantly reduce the viscosity of material liquid before fermentation, be sent out beneficial to the later stage
Ferment, while also largely retain its nutrition composition.
The measure of alcoholic strength
The gumbo wine stoste of fermentation ends is measured with reference to the second method alcohol meter method in GB5009.225-2016, as a result
As shown in table 7.
The alcoholic strength of 7 embodiment of table and comparative example gumbo wine stoste
。
The mainly generation process of alcohol and other flavor substances, therefore the alcoholic strength energy after fermentation in the fermentation process of wine
Illustrating the quality of ferment effect to a certain degree.As shown in Table 7, the gumbo stoste Alcohol degree of embodiment 1-3 is above comparing
Example.Illustrate using the composite yeast bacteria preparation of proper proportion product can not only be caused to obtain good organoleptic quality, while can add
Fast fermentation time promotes the progress of fermentation, and acquisition alcoholic strength is higher, and attenuation degree is preferable to obtain stoste.In addition, using three-stage ladder
Degree temperature reduction technology can also obtain the gumbo wine stoste of preferable ferment effect.
The measure of saccharomycete total plate count
Gumbo wine stoste after fermentation is measured with reference to the analysis method of GB 4789.15-2010, as a result such as 8 institute of table
Show.
The measure of gumbo stoste saccharomycete total plate count in 8 embodiment of table and comparative example
。
The fermentation of wine depends on the effect of microorganism in yeasting, and saccharomycete is its major microorganisms, fermentation
After the survival level of saccharomycete of sample whether can be suitable for yeast by fermentation condition in fermentation process is illustrated to a certain degree
Bacterium so that saccharomycete, which keeps preferable, obtains vigor, preferably plays its effect.As shown in Table 8, the saccharomycete of comparative example 4-6
Total plate count is substantially less than embodiment, illustrates preferably keep higher saccharomycete using three-stage gradient cooling zymotechnique
Fall sum, fermentability and vigor can be in preferably horizontal.
Claims (10)
1. a kind of gumbo wine, which is characterized in that the gumbo wine is made of the raw material of following weight：60-70 parts of gumbo, greatly
15-20 parts of jujube, 5-10 parts of matrimony vine, 5-10 parts of hawthorn, 25-30 parts of sucrose.
2. gumbo wine according to claim 1, which is characterized in that the gumbo wine by following weight raw material system
Into：65 parts of gumbo, 18 parts of jujube, 8 parts of matrimony vine, 8 parts of hawthorn, 27 parts of sucrose.
3. a kind of preparation method of gumbo wine according to claim 1 or 2, which is characterized in that this method includes following step
Suddenly：
（1）Removal of impurities：Fresh, full, complete gumbo is selected to wash off impurity with clear water；
（2）Pretreatment：Gumbo after removal of impurities carries out low temperature blanching, is subsequently placed in 0-4 DEG C of cold water and cools down 2-5min；
（3）Section：By the sheet that gumbo cutting after cooling is 3-5mm；
（4）Prepare auxiliary material：Jujube, matrimony vine, hawthorn are taken, is placed at -40 DEG C and is dried in vacuo, and is pulverized, obtains auxiliary material；
（5）Prepare mixed material：By gumbo piece and auxiliary material after mixing, the 1-1.5 times of clear water measured is added in, it is molten to add sucrose
Solution, obtains mixed material；
（6）Fermentation：Mixed material is placed in fermentation tank, the 0.4% abundant mixing fermentation of composite yeast bacteria preparation is accessed, must send out
Ferment material；
（7）Distillation：Fermentation materials are placed in vacuum distillation equipment and are evaporated under reduced pressure, pick up what different phase distilled out respectively
Middle leading portion wine, stage casing wine, back segment wine stop distillation when Alcohol degree is down to below 30 degree；
（8）Ageing：Middle leading portion wine, stage casing wine, back segment wine are placed in sealed storage at shady and cool ventilation, ageing 1-1.5 months；
（9）Allotment：Middle leading portion wine, stage casing wine, back segment wine after ageing is allocated by the required number of degrees；
（10）It is filling：Gumbo wine after allotment is filtered with diatomite filter, it is then filling to get product.
4. preparation method according to claim 3, which is characterized in that the low temperature blanching be 40-60 DEG C at blanching 40 ~
60s。
5. preparation method according to claim 3, which is characterized in that the vacuum drying is dry 48h under 5-20Pa.
6. preparation method according to claim 3, which is characterized in that the fermentation method ferments for three-stage gradient, hair
8-12 days ferment time.
7. preparation method according to claim 3, which is characterized in that the composite yeast bacteria preparation by wine yeast,
Aroma-producing yeasts and wine brewing high-activity yeast press 2：1：1 is mixed to prepare.
8. preparation method according to claim 3, which is characterized in that the vacuum distillation is 50-70 DEG C, 0.06-
0.07MPa。
9. preparation method according to claim 6, which is characterized in that the three-stage gradient, which is fermented, is：First stage is sent out
26-28 DEG C of ferment temperature is fermented 3-5 days；20-23 DEG C of second stage fermentation temperature ferments 3-4 days；Phase III fermentation temperature 10-
It 12 DEG C, ferments 2-3 days.
10. a kind of gumbo wine according to made from the claim 3 ~ 9 arbitrary preparation method, which is characterized in that distill out
Middle leading portion wine is the high wine of 70-80 degree, and stage casing wine is the moderate wine of 50-70 degree, and back segment wine is the low wine of 30-50 degree.
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Application publication date: 20180522 |