CN108085229A - A kind of brewing method of passion fruit - Google Patents
A kind of brewing method of passion fruit Download PDFInfo
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- CN108085229A CN108085229A CN201810086862.9A CN201810086862A CN108085229A CN 108085229 A CN108085229 A CN 108085229A CN 201810086862 A CN201810086862 A CN 201810086862A CN 108085229 A CN108085229 A CN 108085229A
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- wine
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The present invention relates to food processing technology fields, more particularly to a kind of brewing method of passion fruit, slurry is rubbed by screening passion fruit, complex enzyme is added in, obtains enzymolysis liquid, adds aqueous slkali dissolving clarification, then Se-enriched yeast and distiller's yeast fermentation are added in, it carries out wine fermented with osmanthus flower after secondary clearing again to blend and allocate, Fragrant fruit wine is made in last ageing.The Fragrant fruit wine wine liquid of the present invention is limpid, and glossy, no precipitation, the smell of fruits is very sweet, aromatic sweetness, sour and sweet palatability, has the various health care functions such as appetizing inducing resuscitation, invigorating the spleen qi-restoratives, toxin-expelling and face nourishing, clearing away the lungheat and moisturizing, hypoglycemic, reducing blood lipid, and preparation method is simple, easily produces.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of brewing method of passion fruit.
Background technology
Rich in vitamin C in passion fruit, body can be effectively purified, avoids poisonous and harmful substance in people's internal deposition,
And then to the effect of improving skin, beautifying face and moistering lotion.Containing abundant fragrant phenol in passion fruit, play an important role of to calm the nerves to support and sleep.Hundred is fragrant
Fruity road sweet acid, promotes the production of body fluid to quench thirst, wherein rich in abundant amino acid, a large amount of intakes beneficial to amino acid contribute to damaged tissues thin
The recovery of born of the same parents, and since it is with antipyretic and antidote functions, so edible passion fruit can treat dry throat and trachyphonia.Contained by all kinds of fruits perfume (or spice)
Some superfluorescent fibers can promote to drain, relief of constipation symptom, remove the excitor substance for sticking and being trapped in enteron aisle, avoid stimulating enteron aisle
It is reabsorbed with by human body, so as to reduce the illness rate of colon cancer, superfluorescent fiber also has antitumor activity.So carry out passion fruit wine
Wine deep processing is conducive to develop passion fruit resource, promotes industry of planting forest or fruit tress development, changes ecological environment.Fruit wine has thousands of years
History, at present, the fruit wine reported are using white wine as base liquor, there are the characteristics of alcoholic strength is high, mouthfeel is not good enough, highly seasoned, no mostly
It is suitable for not very capacity for liquor and does not like the crowd to drink.
The content of the invention
The goal of the invention of the present invention is：In view of the above problems, a kind of brewing method of passion fruit, wine liquid are provided
Limpid, glossy, no precipitation, the smell of fruits is very sweet, aromatic sweetness, sour and sweet palatability, have appetizing inducing resuscitation, invigorating the spleen qi-restoratives, toxin-expelling and face nourishing,
The various health care functions such as clearing away the lungheat and moisturizing, hypoglycemic, reducing blood lipid, preparation method is simple, easily produces.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of brewing method of passion fruit, specifically includes following steps：
(1) screen and handle：Cleaning is dry after ripe, fresh, no disease and pests harm passion fruit, citrus and grape are distinguished stalk
Only, 10-20min in the white wine that alcoholic strength is 70-80vol is soaked in, rinsed with sterile water is used after pulling out, and drains surface moisture,
Related skin, meat and seed rub together after incision, spare；
(2) enzymolysis and alkali soluble solution：Complex enzyme is added in the fruit juice obtained toward step (1) and carries out ultrasound-assisted enzymolysis 30-
Filtrate is obtained by filtration through thin plate in 40min；The alkaline solution of the 40-60% of filtrate volume is added in filtrate, is uniformly mixed
After stand 30-40min, it is spare after high speed centrifugation；
(3) ferment：The fruit juice that step (2) obtains is put into after pasteurization in the jar fermenter to sterilize, every kilogram of fruit
The mixture of 3-5g Se-enriched yeasts and distiller's yeast is added in juice, the sticky rice sweet wine that alcoholic strength is 50-60vol is added, stirs evenly
After carry out fermentation 30-40 days, it is spare after filtering；
(4) clarify：Fining agent will be added in zymotic fluid made from step (3), 1-2h stood after stirring evenly, through ultrafiltration,
It is spare after homogeneous；
(5) allocate and blend：It chooses wine fermented with osmanthus flower to add in step (4), carries out blending processing, then add in peculiar smell and adjust
Agent, acid regulator and sugared conditioning agent are adjusted, spare after ultrafiltration；
(6) ageing：The product allocated and blent is put into sterilized rear jar fermenter, storage 1-2 months so that in wine
Alcoholic strength for 10-30vol, pol is 10-20 ° of Bx, pH value 4-6, filling after sterilized, and the passion fruit fruit wine is made.
Preferably, complex enzyme described in step (2) is pectase, glucose oxidase, naringinase, the fibre by waiting mass ratioes
The plain enzyme of dimension and hemicellulase mix.
Preferably, alcoholic strength is 40-45vol in the wine in step (3) after fermentation, and residual sugar content is in 110-130g/L.
Preferably, fining agent described in step (4) is mainly by antler glue, pectin and the sucrose fatty ester of grade mass ratioes
It mixes.
Preferably, the ultrafiltration membrane aperture of ultrafiltration described in step (4) and step (5) is 5000-7000 molecular weight.
Preferably, ferment described in step (3) and first ferment 10-15 days at 30-35 DEG C of temperature, after in 20-25 DEG C of temperature
Under continue to ferment.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, wine fermented with osmanthus flower has effects that whet the appetite inducing resuscitation, invigorating the spleen qi-restoratives, and the peculiar mellowness with V. amurensis, fragrant and sweet mellow,
Sour and sweet palatability, mellow soft, lingering fragrance is permanent；Ripe passion fruit fruit flesh many juice, sweet and sour taste, aromatic flavour have and promote the production of body fluid
Quench the thirst, refresh the mind, relaxing bowel, reinforcing kidney and enhancing fitness, toxin-expelling and face nourishing, relieving alcoholism and protecting liver, clearing away the lungheat and moisturizing, ataralgesia and blood stop dysentery
And other effects, cholesterol is reduced to hypertension, hyperglycaemia the effect of certain, and adjusting blood glucose helps prevention diabetes, improves human body
Immunity, prevention disease, pharmacodynamic feature are quite a lot of.Fruit wine is made in passion fruit fermentation by the present invention, and is blent with wine fermented with osmanthus flower,
Significantly reduce alcohol concentration meter sugar content, make passion fruit fruit wine have appetizing inducing resuscitation, invigorating the spleen qi-restoratives, toxin-expelling and face nourishing, clearing away the lungheat and moisturizing,
The various health care functions such as hypoglycemic, reducing blood lipid.
2nd, passion fruit fruit wine of the invention crushes squeezing into enzymolysis and alkali soluble solution after juice by fresh fruit, removing impurity by means of precipitation, then
Fermentation is carried out using Se-enriched yeast and distiller's yeast to be made, and does not add substantial amounts of chemical addition agent, pigment, bacteriostatic agent etc., but wine liquid
Limpid, glossy, no precipitation, the smell of fruits is very sweet, aromatic sweetness, sour and sweet palatability, is the health drink for integrating nutrition and drug effect,
It drinks in deutostoma without fume, non-top, it is small to body-stimulating.
(3) passion fruit fruit wine of the invention, preparation method is simple, and process costs are low, the time is short, it is ensured that original fruit
Quality and nutritional ingredient, alcoholic strength and pol content are low, and edible crowd is extensive.
Specific embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is only
Part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
All other embodiments obtained without making creative work belong to the scope of protection of the invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The normally understood meaning of technical staff is identical.Term used in the description of the invention herein is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein " and/or " include one or more phases
The arbitrary and all combination of the Listed Items of pass.
Embodiment 1
A kind of brewing method of passion fruit, specifically includes following steps：
(1) screen and handle：Cleaning is dry after ripe, fresh, no disease and pests harm passion fruit, citrus and grape are distinguished stalk
Only, 10min in the white wine that alcoholic strength is 70vol is soaked in, rinsed with sterile water is used after pulling out, and drains surface moisture, after incision
Related skin, meat and seed rub together, spare；
(2) enzymolysis and alkali soluble solution：Complex enzyme is added in the fruit juice obtained toward step (1) and carries out ultrasound-assisted enzymolysis
Filtrate is obtained by filtration through thin plate in 30min；40% alkaline solution of filtrate volume is added in filtrate, after being uniformly mixed
30min is stood, it is spare after high speed centrifugation；
Wherein, complex enzyme is pectase, glucose oxidase, naringinase, cellulase and the hemicellulose by waiting mass ratioes
Plain enzyme mixes；
(3) ferment：The fruit juice that step (2) obtains is put into after pasteurization in the jar fermenter to sterilize, every kilogram of fruit
The mixture of 3g Se-enriched yeasts and distiller's yeast is added in juice, the sticky rice sweet wine that alcoholic strength is 50vol is added, is carried out after stirring evenly
Fermentation 30 days, wherein, fermentation is first fermented 10 days at 30 DEG C of temperature, after continue to ferment at 20 DEG C of temperature, in the wine after fermentation
Alcoholic strength is 40vol, and residual sugar content is spare after 110g/L, filtering；
(4) clarify：Fining agent will be added in zymotic fluid made from step (3), stand 1h after stirring evenly, be with aperture
The ultrafiltration membranes of 5000 molecular weight carries out ultrafiltration, spare after homogeneous；
Wherein, fining agent is mainly mixed by the antler glue, pectin and the sucrose fatty ester that wait mass ratioes；
(5) allocate and blend：It chooses wine fermented with osmanthus flower to add in step (4), carries out blending processing, then add in peculiar smell and adjust
Agent, acid regulator and sugared conditioning agent are adjusted, and ultrafiltration is carried out for the ultrafiltration membrane of 5000 molecular weight with aperture, spare；
(6) ageing：The product allocated and blent is put into sterilized rear jar fermenter, is stored 1 month so that in wine
Alcoholic strength is 10vol, and pol is 10 ° of Bx, and pH value 4 is filling after sterilized, and the passion fruit fruit wine is made.
Embodiment 2
A kind of brewing method of passion fruit, specifically includes following steps：
(1) screen and handle：Cleaning is dry after ripe, fresh, no disease and pests harm passion fruit, citrus and grape are distinguished stalk
Only, 15min in the white wine that alcoholic strength is 75vol is soaked in, rinsed with sterile water is used after pulling out, and drains surface moisture, after incision
Related skin, meat and seed rub together, spare；
(2) enzymolysis and alkali soluble solution：Complex enzyme is added in the fruit juice obtained toward step (1) and carries out ultrasound-assisted enzymolysis
Filtrate is obtained by filtration through thin plate in 35min；45% alkaline solution of filtrate volume is added in filtrate, after being uniformly mixed
35min is stood, it is spare after high speed centrifugation；
Wherein, complex enzyme is pectase, glucose oxidase, naringinase, cellulase and the hemicellulose by waiting mass ratioes
Plain enzyme mixes；
(3) ferment：The fruit juice that step (2) obtains is put into after pasteurization in the jar fermenter to sterilize, every kilogram of fruit
The mixture of 4g Se-enriched yeasts and distiller's yeast is added in juice, the sticky rice sweet wine that alcoholic strength is 55vol is added, is carried out after stirring evenly
Fermentation 35 days, wherein, fermentation is first fermented 13 days at 33 DEG C of temperature, after continue to ferment at 23 DEG C of temperature, in the wine after fermentation
Alcoholic strength is 43vol, and residual sugar content is spare after 120g/L, filtering；
(4) clarify：Fining agent will be added in zymotic fluid made from step (3), stand 1.5h after stirring evenly, be with aperture
The ultrafiltration membranes of 6000 molecular weight carries out ultrafiltration, spare after homogeneous；
Wherein, fining agent is mainly mixed by the antler glue, pectin and the sucrose fatty ester that wait mass ratioes；
(5) allocate and blend：It chooses wine fermented with osmanthus flower to add in step (4), carries out blending processing, then add in peculiar smell and adjust
Agent, acid regulator and sugared conditioning agent are adjusted, and ultrafiltration is carried out for the ultrafiltration membrane of 6000 molecular weight with aperture, spare；
(6) ageing：The product allocated and blent is put into sterilized rear jar fermenter, is stored 1.5 months so that in wine
Alcoholic strength for 20vol, pol is 15 ° of Bx, and pH value 5 is filling after sterilized, and the passion fruit fruit wine is made.
Embodiment 3
A kind of brewing method of passion fruit, specifically includes following steps：
(1) screen and handle：Cleaning is dry after ripe, fresh, no disease and pests harm passion fruit, citrus and grape are distinguished stalk
Only, 20min in the white wine that alcoholic strength is 80vol is soaked in, rinsed with sterile water is used after pulling out, and drains surface moisture, after incision
Related skin, meat and seed rub together, spare；
(2) enzymolysis and alkali soluble solution：Complex enzyme is added in the fruit juice obtained toward step (1) and carries out ultrasound-assisted enzymolysis
Filtrate is obtained by filtration through thin plate in 40min；60% alkaline solution of filtrate volume is added in filtrate, after being uniformly mixed
40min is stood, it is spare after high speed centrifugation；
Wherein, complex enzyme is pectase, glucose oxidase, naringinase, cellulase and the hemicellulose by waiting mass ratioes
Plain enzyme mixes；
(3) ferment：The fruit juice that step (2) obtains is put into after pasteurization in the jar fermenter to sterilize, every kilogram of fruit
The mixture of 5g Se-enriched yeasts and distiller's yeast is added in juice, the sticky rice sweet wine that alcoholic strength is 60vol is added, is carried out after stirring evenly
Fermentation 40 days, wherein, fermentation is first fermented 15 days at 35 DEG C of temperature, after continue to ferment at 25 DEG C of temperature, in the wine after fermentation
Alcoholic strength is 45vol, and residual sugar content is spare after 130g/L, filtering；
(4) clarify：Fining agent will be added in zymotic fluid made from step (3), stand 2h after stirring evenly, be with aperture
The ultrafiltration membranes of 7000 molecular weight carries out ultrafiltration, spare after homogeneous；
Wherein, fining agent is mainly mixed by the antler glue, pectin and the sucrose fatty ester that wait mass ratioes；
(5) allocate and blend：It chooses wine fermented with osmanthus flower to add in step (4), carries out blending processing, then add in peculiar smell and adjust
Agent, acid regulator and sugared conditioning agent are adjusted, and ultrafiltration is carried out for the ultrafiltration membrane of 7000 molecular weight with aperture, spare；
(6) ageing：The product allocated and blent is put into sterilized rear jar fermenter, is stored 2 months so that in wine
Alcoholic strength is 30vol, and pol is 20 ° of Bx, and pH value 6 is filling after sterilized, and the passion fruit fruit wine is made.
Fragrant fruit wine produced by the present invention is given into long-term person for staying up and diabetic tries out, respectively drinks one daily morning and evening
It is secondary, each 30mL, as can be seen that there is Fragrant fruit wine produced by the present invention appetizing inducing resuscitation, invigorating the spleen qi-restoratives, toxin expelling to support from case
The various health care functions such as face, clearing away the lungheat and moisturizing, hypoglycemic, reducing blood lipid significantly improve the immune function of human body.
Case 1：Long-term person for staying up
Liu, man, 35 years old, because duty factor need to often be stayed up late, causes duration spirit not good, poor appetite, face difference skin
Coarse, after the Fragrant fruit wine for having drunk the present invention, spirit is significantly recovered after 2 months, and appetite is good, and complexion is normal, skin ratio
Smooth in the past, body gradually recovers normal person's state, without the symptom stayed up late for a long time.
Case 2：Diabetic
Mr. Wang, male, 45 years old, diabetic, initial blood glucose 12.5mol/L on an empty stomach drank the passion fruit of the present invention
Wine, blood glucose is 6.5mol/L on an empty stomach after 2 months, and blood sugar decreasing effect is very notable.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal variation or modification change completed under the technical spirit suggested by all present invention, should all belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of brewing method of passion fruit, which is characterized in that specifically include following steps：
(1) screen and handle：It will be cleaned up after ripe, fresh, no disease and pests harm passion fruit, citrus and grape respectively stalk,
10-20min in the white wine that alcoholic strength is 70-80vol is soaked in, rinsed with sterile water is used after pulling out, and drains surface moisture, is cut
Related skin, meat and seed rub together afterwards, spare；
(2) enzymolysis and alkali soluble solution：Complex enzyme is added in the fruit juice obtained toward step (1) and carries out ultrasound-assisted enzymolysis 30-
Filtrate is obtained by filtration through thin plate in 40min；The alkaline solution of the 40-60% of filtrate volume is added in filtrate, is uniformly mixed
After stand 30-40min, it is spare after high speed centrifugation；
(3) ferment：The fruit juice that step (2) obtains is put into after pasteurization in the jar fermenter to sterilize, in every kilogram of fruit juice
The mixture of 3-5g Se-enriched yeasts and distiller's yeast is added in, the sticky rice sweet wine that alcoholic strength is 50-60vol is added, stirs evenly laggard
Row fermentation 30-40 days, it is spare after filtering；
(4) clarify：Fining agent will be added in zymotic fluid made from step (3), 1-2h is stood after stirring evenly, through ultrafiltration, homogeneous
It is spare afterwards；
(5) allocate and blend：It chooses wine fermented with osmanthus flower to add in step (4), carries out blending processing, then add in peculiar smell conditioning agent, acid
Conditioning agent and sugared conditioning agent are adjusted, spare after ultrafiltration；
(6) ageing：The product allocated and blent is put into sterilized rear jar fermenter, storage 1-2 months so that the wine in wine
Precision is 10-30vol, and pol is 10-20 ° of Bx, pH value 4-6, filling after sterilized, and the passion fruit fruit wine is made.
2. the brewing method of passion fruit according to claim 1, it is characterised in that：Complex enzyme described in step (2) be by
Pectase, glucose oxidase, naringinase, cellulase and the hemicellulase of mass ratioes is waited to mix.
3. the brewing method of passion fruit according to claim 1, it is characterised in that：Wine in wine in step (3) after fermentation
Precision is 40-45vol, and residual sugar content is in 110-130g/L.
4. the brewing method of passion fruit according to claim 1, it is characterised in that：Fining agent is main described in step (4)
It is mixed by the antler glue, pectin and the sucrose fatty ester that wait mass ratioes.
5. the brewing method of passion fruit according to claim 1, it is characterised in that：Surpass described in step (4) and step (5)
The ultrafiltration membrane aperture of filter is 5000-7000 molecular weight.
6. the brewing method of passion fruit according to claim 1, it is characterised in that：It ferments first in temperature described in step (3)
Ferment 10-15 days at 30-35 DEG C of degree, after continue to ferment at 20-25 DEG C of temperature.
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| CN201810086862.9A CN108085229A (en) | 2018-01-30 | 2018-01-30 | A kind of brewing method of passion fruit |
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| CN201810086862.9A CN108085229A (en) | 2018-01-30 | 2018-01-30 | A kind of brewing method of passion fruit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728307A (en) * | 2018-06-15 | 2018-11-02 | 浙江省柑桔研究所 | A kind of cherry health fruit and preparation method thereof |
| CN108913420A (en) * | 2018-06-29 | 2018-11-30 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of fragrance high-fidelity type Fragrant fruit wine and its brewing method |
| CN109294851A (en) * | 2018-10-31 | 2019-02-01 | 广西德保新贝侬酒厂有限公司 | A kind of filtering technique of fruit wine |
| CN112592792A (en) * | 2021-02-03 | 2021-04-02 | 贵州荔波亿隆之家农业科技有限公司 | Green plum wine |
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| CN112592792A (en) * | 2021-02-03 | 2021-04-02 | 贵州荔波亿隆之家农业科技有限公司 | Green plum wine |
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