CN108624450A - A kind of preparation method of wine of longan - Google Patents
A kind of preparation method of wine of longan Download PDFInfo
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- CN108624450A CN108624450A CN201810683611.9A CN201810683611A CN108624450A CN 108624450 A CN108624450 A CN 108624450A CN 201810683611 A CN201810683611 A CN 201810683611A CN 108624450 A CN108624450 A CN 108624450A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The invention belongs to food processing technology fields, specifically disclose a kind of preparation method of wine of longan.The preparation method of wine of longan of the present invention includes the following steps：(1) raw material is chosen：High-quality longan is chosen, peeling is enucleated, obtains longan pulp；(2) it squeezes the juice pre-treatment：Processing is irradiated to the longan pulp using yellow light；(3) it squeezes the juice enzymolysis：After longan pulp is squeezed the juice, pectinase enzymatic hydrolysis is added；(4) pre-treatment is allocated：After liquid nitrogen is added into longan juice, HIGH PRESSURE TREATMENT；(5) it allocates：The mixing of remaining component is added；(6) it ferments：Into allotment juice, inoculation yeast bacterium is fermented；(7) ageing：Fermentation is obtained into wine liquid and carries out ageing, you can obtains the wine of longan.The wine of longan that the preparation method of wine of longan of the present invention is prepared have the characteristics that fragrance exquisiteness coordinate, it is elegant it is pure, lasting is lasting, fragrant in taste is tasty and refreshing, it is mellow coordinate, aftertaste it is sweet, quality is good.
Description
【Technical field】
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of wine of longan.
【Background technology】
Longan, popular name longan are typical subtropical fruits, and unique flavor is full of nutrition, and obvious health-care efficacy has
Very high economic value.However it is extremely not shelf-stable, producing and selling link, there are problems, therefore, are often processed into
The traditional products such as dried longan, sweet can, longan cream, longan powder and wine of longan.
Wine of longan be using high-quality fresh longan as raw material, it is cleaned, drain, peeling, be enucleated, squeeze the juice after, cold fermentation
Made of a kind of healthy fruit wine, wide market.Although wine of longan manufacturing technique requirent is stringenter, due to raw material itself
Thermal sensitivity, easy brown stain the problems such as, be still difficult to ensure the quality that wine of longan has had, it is difficult to win the blueness of consumers in general
It looks at.
【Invention content】
The goal of the invention of the present invention is：In view of the above problems, a kind of preparation method of wine of longan is provided.This hair
There is the wine of longan that the preparation method of bright wine of longan is prepared fragrance exquisiteness to coordinate, elegant pure, lasting persistently, fragrant in taste
It is tasty and refreshing, mellow coordinate, the feature of aftertaste sweetness, quality is good.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of preparation method of wine of longan, which is characterized in that include the following steps：
(1) raw material is chosen：Select it is uniform in size, have no mechanical damage with the fresh longan of no disease and pests harm as raw material, by institute
It states fresh longan to rinse well, is enucleated peeling, obtains longan pulp；
(2) it squeezes the juice pre-treatment：Wavelength is used to be irradiated processing to institute to the longan pulp for the yellow light of 575-580nm
It is 87-91% to state longan pulp water content；Processing is irradiated to longan using yellow light, on the one hand can effectively promote obtained dragon
The fragrance of eye wine, on the other hand can effectively inhibit the brown stain of wine of longan, promote the sensory effects of wine of longan, so that the dragon
The quality that eye drinking utensils is got ready；
(3) it squeezes the juice enzymolysis：Above-mentioned longan pulp is subjected to blended fruit juice of squeezing the juice to obtain, pectin is added into the blended fruit juice
Enzyme digests 1.5-1.8h at 35-38 DEG C, and filtering obtains longan juice；
(4) pre-treatment is allocated：After liquid nitrogen is added into above-mentioned longan juice, the pressurize processing under the pressure of 290-295Mpa
150-180s obtains pre-treatment longan juice；High pressure pressurize is handled in the presence of liquid nitrogen, on the one hand can effectively be eliminated micro- in longan juice
Biology, by the presence of treated longan juice is not detected fungi and the bacterium, conducive to the acid in subsequent fermentations is avoided
Phenomenon is lost, on the other hand, the two combines, and has effectively been passivated longan enzymatic activity, hence it is evident that maintain the color and luster of fruit juice and anti-oxidant energy
Power, the IC that the longan juice DPPH handled is removed50Value is 5.18 μ g/mL, compared to the longan juice using high-temperature process, DPPH
The IC of removing50Value reduces 0.58-0.69 μ g/mL, and color scoring is 1.5-2.3 points high, compared to the height for being not added with liquid nitrogen
Press the longan juice of pressurize processing, the IC that DPPH is removed50Value reduces 0.34-0.37 μ g/mL, and the IC that DPPH is removed50Value is got over
It is low, illustrate that oxidation resistance is stronger, browning degree is lower, therefore, compared to using high-temperature process and the high pressure for being not added with liquid nitrogen
The longan juice of pressurize processing, 0.15-0.17 and 0.11- are reduced using the longan juice brown stain degree of processing method of the present invention respectively
0.13；
(5) it allocates：Fructose is first added into above-mentioned pre-treatment longan juice and sucrose is uniformly mixed, adding citric acid makes institute
The pH for stating pre-treatment longan juice is 3.8-4.2, and then the pressurize 130-150s under the pressure of 300-310Mpa, obtains allotment juice；
(6) it ferments：The inoculation yeast bacterium into above-mentioned allotment juice ferments after 4-5d at 19-21 DEG C, clarifies, obtain wine liquid；
(7) ageing：Above-mentioned wine liquid is carried out to ageing in 3 months, you can obtain the wine of longan.
Further, in step (2), the exposure intensity of the yellow light is 150-170Lx, irradiation height is 10-15cm.
Further, in step (3), a concentration of 0.8-1.1%, the additive amount of the pectase are the blended fruit juice matter
The 0.03-0.05% of amount.
Further, in step (4), the additive amount of the liquid nitrogen is the 1.2-1.5% of the longan juice quality.
Further, in step (5), the soluble solid content of the allotment juice is 18-22%.
Further, in step (6), the clear concrete operations are：First it is added into the allotment juice after the fermentation
Chitosan filters to obtain first-time filtrate after staticly settling；Egg-white powder is added into the first-time filtrate again, mistake after staticly settling again
Filter is to get the wine liquid；Wherein, the additive amount of the chitosan is the 0.02% of the allotment juice quality, the egg-white powder
Additive amount is the 0.03% of the allotment juice quality, in the present invention, uses chitosan and egg-white powder to the tune after fermentation successively
With juice carry out clarifying treatment, effectively improve the clarity of wine of longan so that the light transmittance of gained wine of longan reach 99.1% with
On, the wine of longan that clarifying treatment obtains is carried out compared to only with egg-white powder or chitosan, light transmittance improves 2.5-3.3%,
And compared to using chitosan to carry out the wine of longan that clarifying treatment obtains after first using egg-white powder, light transmittance improves 1.5-
2.1%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
Each step of the preparation method of wine of longan of the present invention combines, and effectively improves the sense of preparation-obtained wine of longan
Official's quality and physicochemical property, there is the wine of longan being prepared fragrance exquisiteness to coordinate, elegant pure, lasting persistently, fragrant in taste
It is tasty and refreshing, mellow coordinate, the feature of aftertaste sweetness, quality is good.
【Specific implementation mode】
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of wine of longan, which is characterized in that include the following steps：
(1) raw material is chosen：Select it is uniform in size, have no mechanical damage with the fresh longan of no disease and pests harm as raw material, by institute
It states fresh longan to rinse well, is enucleated peeling, obtains longan pulp；
(2) it squeezes the juice pre-treatment：Use the yellow light pair that wavelength is 10cm for 575nm, exposure intensity 150Lx, irradiation height
It is 87% that the longan pulp, which is irradiated processing to the longan pulp water content,；
(3) it squeezes the juice enzymolysis：Above-mentioned longan pulp is subjected to blended fruit juice of squeezing the juice to obtain, concentration is added into the blended fruit juice
For 0.03% pectase that 0.8%, quality is the blended fruit juice quality, 1.5h is digested at 35 DEG C, is filtered, is obtained longan
Juice；
(4) pre-treatment is allocated：After 1.2% liquid nitrogen that quality is the longan juice quality is added into above-mentioned longan juice, in
Pressurize handles 150s under the pressure of 290Mpa, obtains pre-treatment longan juice；
(5) it allocates：Fructose is first added into above-mentioned pre-treatment longan juice and sucrose is uniformly mixed, adding citric acid makes institute
The pH for stating pre-treatment longan juice is 3.8, then the pressurize 130s under the pressure of 300Mpa, and it is 18% to obtain soluble solid content
Allotment juice；
(6) it ferments：The inoculation yeast bacterium into above-mentioned allotment juice, at 19 DEG C after fermentation 4d, first toward the tune after the fermentation
With chitosan is added in juice, first-time filtrate is filtered to obtain after staticly settling；Egg-white powder is added into the first-time filtrate again, it is quiet again
Filtering is to get wine liquid after setting precipitation；Wherein, the additive amount of the chitosan is the 0.02% of the allotment juice quality, the egg
The additive amount of clear powder is the 0.03% of the allotment juice quality；
(7) ageing：Above-mentioned wine liquid is carried out to ageing in 3 months, you can obtain the wine of longan.
Embodiment 2
A kind of preparation method of wine of longan, which is characterized in that include the following steps：
(1) raw material is chosen：Select it is uniform in size, have no mechanical damage with the fresh longan of no disease and pests harm as raw material, by institute
It states fresh longan to rinse well, is enucleated peeling, obtains longan pulp；
(2) it squeezes the juice pre-treatment：Use the yellow light pair that wavelength is 13cm for 578nm, exposure intensity 160Lx, irradiation height
It is 90% that the longan pulp, which is irradiated processing to the longan pulp water content,；
(3) it squeezes the juice enzymolysis：Above-mentioned longan pulp is subjected to blended fruit juice of squeezing the juice to obtain, concentration is added into the blended fruit juice
For 0.04% pectase that 1%, quality is the blended fruit juice quality, 1.7h is digested at 35-38 DEG C, is filtered, is obtained longan
Juice；
(4) pre-treatment is allocated：After 1.3% liquid nitrogen that quality is the longan juice quality is added into above-mentioned longan juice, in
Pressurize handles 170s under the pressure of 293Mpa, obtains pre-treatment longan juice；
(5) it allocates：Fructose is first added into above-mentioned pre-treatment longan juice and sucrose is uniformly mixed, adding citric acid makes institute
The pH for stating pre-treatment longan juice is 4.0, then the pressurize 140s under the pressure of 305Mpa, and it is 20% to obtain soluble solid content
Allotment juice；
(6) it ferments：The inoculation yeast bacterium into above-mentioned allotment juice, at 20 DEG C after fermentation 5d, first toward the tune after the fermentation
With chitosan is added in juice, first-time filtrate is filtered to obtain after staticly settling；Egg-white powder is added into the first-time filtrate again, it is quiet again
Filtering is to get wine liquid after setting precipitation；Wherein, the additive amount of the chitosan is the 0.02% of the allotment juice quality, the egg
The additive amount of clear powder is the 0.03% of the allotment juice quality；
(7) ageing：Above-mentioned wine liquid is carried out to ageing in 3 months, you can obtain the wine of longan.
Embodiment 3
A kind of preparation method of wine of longan, which is characterized in that include the following steps：
(1) raw material is chosen：Select it is uniform in size, have no mechanical damage with the fresh longan of no disease and pests harm as raw material, by institute
It states fresh longan to rinse well, is enucleated peeling, obtains longan pulp；
(2) it squeezes the juice pre-treatment：Use the yellow light pair that wavelength is 15cm for 580nm, exposure intensity 170Lx, irradiation height
It is 91% that the longan pulp, which is irradiated processing to the longan pulp water content,；
(3) it squeezes the juice enzymolysis：Above-mentioned longan pulp is subjected to blended fruit juice of squeezing the juice to obtain, concentration is added into the blended fruit juice
For 0.05% pectase that 1.1%, quality is the blended fruit juice quality, 1.8h is digested at 38 DEG C, is filtered, is obtained longan
Juice；
(4) pre-treatment is allocated：After 1.5% liquid nitrogen that quality is the longan juice quality is added into above-mentioned longan juice, in
Pressurize handles 180s under the pressure of 295Mpa, obtains pre-treatment longan juice；
(5) it allocates：Fructose is first added into above-mentioned pre-treatment longan juice and sucrose is uniformly mixed, adding citric acid makes institute
The pH for stating pre-treatment longan juice is 4.2, then the pressurize 150s under the pressure of 310Mpa, and it is 22% to obtain soluble solid content
Allotment juice；
(6) it ferments：The inoculation yeast bacterium into above-mentioned allotment juice, at 21 DEG C after fermentation 5d, first toward the tune after the fermentation
With chitosan is added in juice, first-time filtrate is filtered to obtain after staticly settling；Egg-white powder is added into the first-time filtrate again, it is quiet again
Filtering is to get wine liquid after setting precipitation；Wherein, the additive amount of the chitosan is the 0.02% of the allotment juice quality, the egg
The additive amount of clear powder is the 0.03% of the allotment juice quality；
(7) ageing：Above-mentioned wine liquid is carried out to ageing in 3 months, you can obtain the wine of longan.
Compliance test result
1. illumination screening experiment
(1) experimental group：The wine of longan being prepared using in embodiment 1 is as experimental group；
(2) comparative example 1-4：Use the Huang for replacing step (2) in embodiment 1 with feux rouges, blue and green light and purple light respectively
Light, the wine of longan that the uniform 1 identical method of embodiment of remaining step is prepared 1-4 as a comparison case；
(3) blank control group：The step (2) in step embodiment 1 is could be used without, 1 identical side of remaining uniform embodiment
The wine of longan that method is prepared is as blank control group.
By following assay method to the brown stain degree of the above each group wine of longan, volatile flavor substance sum and total content,
Light transmittance is measured, and the results are shown in Table 1：
Brown stain degree detects：After wine of longan is using 0.22 μm of micro-filtrate membrane filtration, at 1cm cuvettes detection 420nm wavelength
Absorbance；Volatile flavor substance composition detection：After being analyzed wine of longan sample using GC-MS, in conjunction with related document
The parameters such as standard diagram, retention time quantitative analysis is carried out to each obtained volatile flavor substance ingredient that detects, you can
To contained volatile flavor substance and relative amount；Light transmittance is tested：After wine of longan centrifugal treating, Aspirate supernatant,
Light transmittance is detected at 720nm wavelength.
The related physicochemical property testing result of 1 six groups of wine of longan of table
As shown in Table 1, brown stain degree, volatile flavor substance and the light transmittance of experimental group wine of longan are superior to comparative example 1-4
And blank control group, illustrate that the yellow light of the present invention can effectively promote the quality of wine of longan.
2. carrying out subjective appreciation to the wine of longan of above-mentioned each group according to sensory evaluation standard scale 2-1,2-2 the results are shown in Table：
Table 2-1 wine of longan subjective appreciations standard (100 points)
| Project | Evaluation criterion | Score |
| Appearance | Clarification, transparent, golden yellow color, no suspended substance | 10 |
| Fragrance | There is the distinctive fragrance of longan, with fresh and sweet vinosity, it is elegant pure | 30 |
| Flavour | Sour-sweet moderate, mellow coordination, pleasant to the palate, pleasant impression long | 40 |
| Typicalness | With longan idiosyncrasy, color, smell and taste are coordinated | 20 |
The sensory evaluation scores result of table 2-2 each group wine of longan
| Group | Appearance | Fragrance | Flavour | It is typical | Total score (is divided) |
| Experimental group | 10 | 28 | 36 | 18 | 92 |
| Comparative example 1 | 9 | 23 | 31 | 17 | 80 |
| Comparative example 2 | 9 | 25 | 33 | 16 | 83 |
| Comparative example 3 | 8 | 25 | 32 | 17 | 82 |
| Comparative example 4 | 9 | 21 | 30 | 15 | 75 |
| Blank control group | 8 | 23 | 31 | 16 | 76 |
By table 2-1 combination table 2-2 it is found that scoring of the wine of longan of experimental group on appearance, fragrance, flavour and typical case is high
In comparative example 1-4 and blank control group, illustrate that the yellow light processing method of wine of longan of the present invention can effectively promote wine of longan
Sensory effects.
It is demonstrated experimentally that embodiment 2 and 3 has the effect of same as Example 1, just do not repeat herein.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (6)
1. a kind of preparation method of wine of longan, which is characterized in that include the following steps：
(1) raw material is chosen：Select it is uniform in size, have no mechanical damage with the fresh longan of no disease and pests harm as raw material, will be described new
Fresh longan is rinsed well, is enucleated peeling, is obtained longan pulp；
(2) it squeezes the juice pre-treatment：Wavelength is used to be irradiated processing to the dragon to the longan pulp for the yellow light of 575-580nm
Eye pulp water content is 87-91%；
(3) it squeezes the juice enzymolysis：Above-mentioned longan pulp is subjected to blended fruit juice of squeezing the juice to obtain, pectase is added into the blended fruit juice,
1.5-1.8h is digested at 35-38 DEG C, is filtered, is obtained longan juice；
(4) pre-treatment is allocated：After liquid nitrogen is added into above-mentioned longan juice, the pressurize processing 150- under the pressure of 290-295Mpa
180s obtains pre-treatment longan juice；
(5) it allocates：It is uniformly mixed that fructose and sucrose are first added into above-mentioned pre-treatment longan juice, add citric acid make it is described before
The pH for handling longan juice is 3.8-4.2, and then the pressurize 130-150s under the pressure of 300-310Mpa, obtains allotment juice；
(6) it ferments：The inoculation yeast bacterium into above-mentioned allotment juice ferments after 4-5d at 19-21 DEG C, clarifies, obtain wine liquid；
(7) ageing：Above-mentioned wine liquid is carried out to ageing in 3 months, you can obtain the wine of longan.
2. a kind of preparation method of wine of longan according to claim 1, which is characterized in that in step (2), the photograph of the yellow light
Penetrate intensity be 150-170Lx, irradiation height be 10-15cm.
3. a kind of preparation method of wine of longan according to claim 1, which is characterized in that in step (3), the pectase
A concentration of 0.8-1.1%, the 0.03-0.05% that additive amount is the blended fruit juice quality.
4. a kind of preparation method of wine of longan according to claim 1, which is characterized in that in step (4), the liquid nitrogen adds
Dosage is the 1.2-1.5% of the longan juice quality.
5. a kind of preparation method of wine of longan according to claim 1, which is characterized in that in step (5), the allotment juice
Soluble solid content is 18-22%.
6. a kind of preparation method of wine of longan according to claim 1, which is characterized in that in step (6), the clear tool
Gymnastics conduct：Chitosan first is added into the allotment juice after the fermentation, first-time filtrate is filtered to obtain after staticly settling；Again toward described
Egg-white powder is added in first-time filtrate, filtering is to get the wine liquid after staticly settling again；Wherein, the additive amount of the chitosan
It is the 0.02% of the allotment juice quality, the additive amount of the egg-white powder is the 0.03% of the allotment juice quality.
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| CN109456867A (en) * | 2018-11-20 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of longan witches' broom processing method |
| CN111575133A (en) * | 2020-04-01 | 2020-08-25 | 惠州学院 | Preparation method of longan wine |
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