CN108669505A - wine jujube and processing method - Google Patents
wine jujube and processing method Download PDFInfo
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- CN108669505A CN108669505A CN201810492545.7A CN201810492545A CN108669505A CN 108669505 A CN108669505 A CN 108669505A CN 201810492545 A CN201810492545 A CN 201810492545A CN 108669505 A CN108669505 A CN 108669505A
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- jujube
- solution
- wine
- microcapsules
- dry
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- 244000104547 Ziziphus oenoplia Species 0.000 title claims abstract description 17
- 235000005505 Ziziphus oenoplia Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000003094 microcapsule Substances 0.000 claims abstract description 50
- 241001247821 Ziziphus Species 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 229910052751 metal Inorganic materials 0.000 claims abstract description 12
- 239000002184 metal Substances 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 230000001007 puffing effect Effects 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 29
- 241000235342 Saccharomycetes Species 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 12
- 229920001661 Chitosan Polymers 0.000 claims description 12
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000000499 gel Substances 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 239000011162 core material Substances 0.000 claims description 8
- 230000008961 swelling Effects 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000002775 capsule Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- -1 polypropylene Polymers 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 230000005526 G1 to G0 transition Effects 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 230000029142 excretion Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000005755 formation reaction Methods 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 239000012798 spherical particle Substances 0.000 claims description 3
- 238000013517 stratification Methods 0.000 claims description 3
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 3
- 239000004094 surface-active agent Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000011478 zinc gluconate Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 230000001788 irregular Effects 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 claims 1
- 239000003630 growth substance Substances 0.000 claims 1
- 230000002045 lasting effect Effects 0.000 claims 1
- 230000002459 sustained effect Effects 0.000 claims 1
- 239000011670 zinc gluconate Substances 0.000 claims 1
- 229960000306 zinc gluconate Drugs 0.000 claims 1
- 239000000017 hydrogel Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 229910021645 metal ion Inorganic materials 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 238000004132 cross linking Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 239000002923 metal particle Substances 0.000 description 3
- 239000011785 micronutrient Substances 0.000 description 3
- 235000013369 micronutrients Nutrition 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 240000007817 Olea europaea Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013927 calcium gluconate Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 239000004490 capsule suspension Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of processing method of wine jujube, step includes raw material selection, chooses free from insect pests, not damaged, fissureless dry jujube as raw material；Dry jujube sterilization；Dry jujube rinses wine；Alcoholic fermentation；Enter altar；Prepare composite micro-capsule；It smears, packaging, sterilization acquisition wine jujube.The present invention prepares the double cross-linked hydrogels of metallic element, will be puffing after crosslinking protein be dipped into metal nutritional ingredient liquid, the soybean protein after puffing has the specific surface area of bigger, can the more metal ions of load, realize the efficient supplement of metal ion.
Description
Technical field
The invention belongs to jujube deep process technology field, especially a kind of wine jujube and processing method.
Background technology
The main problem of existing wine jujube is as follows：With the progress of fermentation, alcohol content gradually rises, and saccharomycete, which enters, to decline
It dies the phase, fermentation process is suppressed.Finished product jujube is fragrant, aroma is not strong.
By retrieval, finds and the relevant patent document of the application, specific disclosure are as follows：
With application number 201510177435.8《A kind of farmers' steeps in wine the method for jujube》Jujube is not poured into dipping in wine by difference
It once pulls out and is placed in altar, the wine jujube and processing method carry out alcohol hair to do red date as raw materials using the saccharomycete of commercialization
Ferment avoids the pollution of miscellaneous bacteria in fermentation process.With application number 201711078903.1《A kind of preparation method of liquor-saturated dates》No
Together, unused white wine seals dipping 20 days, every 5 days of period stirred once, and the wine jujube and processing method utilize yeast slow-release microcapsule
As strain replenishers, fermentation process does not have to stir repeatedly, avoids saccharomycete vigor in fermentation process from declining, no viable bacteria is available
Disadvantage.
Technical solution disclosed in above patent document differs greatly with this examination, does not influence novelty and the creation of the application
Property.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
Good wine jujube and processing method.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of wine jujube, technique are as follows
(1) raw material selects
Free from insect pests, not damaged, fissureless dry jujube are chosen as raw material；
(2) dry jujube sterilization
(3) dry jujube rinses wine
It after cleaning, drains, jujube is done the wash in 60 ° of white wine；
(4) yeast slow-release microcapsule is prepared, and using chitosan/sodium alginate as wall material, saccharomycete is core material.
(5) alcoholic fermentation
Inoculation 5-10% yeast, 5-10% yeast slow-release microcapsules in the feed, carry out alcoholic fermentation, control the primary fermentation phase
26-28 DEG C, 10h；30-34 DEG C of lord ferment period, 12h；It ferments afterwards 30-32 DEG C of phase, 40h；
(6) altar is entered
Jujube is packed into the osculum jar with plastic mattress, the sealing of altar water seal method completely cuts off air, goes out altar after 10-15d；
(7) composite micro-capsule is prepared
I) nutrient microcapsules
By soybean protein：Starch=1：In 1 dissolving water, 7.5U/g soybean protein isolate enzymes, 80 DEG C of stirring 10- are added
10-15% starch soybean protein mixed gel obtained, the final concentration of 5-10wt% of soybean protein after 20min；By mixed gel
It is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-5min；
Valve pressure release is opened, particle is taken out, is crushed, the inside for forming 0.5-1mm is full of the swelling granular in hole.By 2-3
Part calcium gluconate, 1-2 parts of zinc gluconates, 0.1-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made compound molten
Liquid；Swelling granular is immersed in above-mentioned solution, 10-20min is impregnated, takes out drying；Metal nutrient is loaded to puffing
In particle surface and the reticular structure of inside；
Secondary roller coating：Particle after drying is immersed in 10% soy protein gel, 3-5min is stirred, it is dry, it is formed
The irregular enwrapped granules of 80-100um, obtain nutrient microcapsules；
Ii) prepared by the pressure-sensitive microcapsules of flavored type
Using gelatin 1% and 1.5% compound of pectin as wall material, NaHCO3, Red jujube flavor, ethyl alcohol be core material, 0.5% olive
Olive oil is emulsifier；Spherical particles are made by this capsule is spray-dried；
Nutrient microcapsules in composite micro-capsule：The pressure-sensitive microcapsules mass ratio of flavored type is according to 1:1-5；
(8) smear, pack, sterilization
At composite micro-capsule even application jujube fold, with polypropylene film nitrogen-filled packaging.
Moreover, (4) to prepare the step of yeast slow-release microcapsule as follows for the step：
By the barms after activation, access YPD 37 DEG C of aerobic cultures of culture medium, will culture gained in stationary phase
After saccharomycete is centrifuged, supernatant is abandoned, thalline is collected, is washed with 0.9g/100m L sterile salines, centrifuged again,
Supernatant is abandoned, bacterium mud is collected；
Obtained bacterium mud will be collected to be added in sodium alginate soln, be uniformly mixed, it is mixed with sodium alginate to obtain saccharomycete
Close liquid.Certain density calcium chloride solution is dissolved and be diluted to 1% glacial acetic acid, weighs suitable chitosan, is added to above-mentioned
In calcium chloride solution, the pH value of chitosan solution is adjusted to 5.5；
It is molten that the mixed liquor of saccharomycete, powdered glucose and sodium alginate is added dropwise to syringe to chitosan-calcium chloride dropwise
Film formation reaction is carried out in liquid, stands, microcapsules are collected by filtration, it is micro- to get yeast sustained release with the brine microballoon of sterilizing
Capsule；
The mass ratio 1 of saccharomycete, powdered glucose:1, saccharomycete 1.5g/100mL, solution requirement are：Sodium alginate concentration
2.7g/100mL, chitosan concentration 0.8g/100mL, calcium chloride concentration 2.0g/100mL, embedding rate 74.2%.
Moreover, the method for the step (2) dry jujube sterilization is：
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, and aqueous cleaning solution is 0.5% hypochlorous acid
Aqueous solution, solution contain 5% surfactant sodium sulfonate, ozone 1%, and miscellaneous bacteria, pesticide and growth to purify dry jujube surface are adjusted
The biochemical residue such as section agent, insect excretions wash, and then clean 10min-20min with clear water, spare.
Moreover, the preparation method of the pressure-sensitive microcapsules of flavored type is：The gelatin for weighing certain mass is dissolved in distilled water,
It is made into a concentration of certain density 1% gelatin solution, is put into clean beaker, pH to 6.5 is adjusted, olive oil is added,
It under 50 DEG C of water bath conditions, is emulsified using high speed shear pre-emulsification machine, time 3min forms uniform emulsion.It prepares
1.5% pectin solution, is added dropwise in above-mentioned emulsion, and under the conditions of 50 DEG C, constant temperature stirs 5min, is then added dropwise
1% acetum, it is 4.0-4.9 so that system is reached pH values, and gelatin and pectin is promoted to agglomerate.With 10%NaOH solution,
0.1% Red jujube flavor, 0.1% ethyl alcohol regulation system pH to 9.0, are added, after 5min, are added 10-20%'s while stirring
NaHCO3Powder makes system be cooled to 10 DEG C hereinafter, 20min is persistently stirred, with 0.05-0.1% gluconic acids-with ice water cooling
Delta-lactone or 1-5wt% calcium chloride cure 30min, and after the completion of solidification, by microcapsules suspension stratification, it is clear to remove lower layer
Liquid is washed for several times with clear water, is filtered, dry, forms the pressure-sensitive microcapsules of flavored type of 80-100um.
The present invention compared with prior art the advantages of and good effect it is as follows：
Yeast slow-release microcapsule is added in the present invention in fermentation, persistently supplements saccharomycete, makes fermentation process continue to carry out, obtains
The just early fermentation arrived is abundant, and aroma is strong.
The present invention in wine jujube be added the pressure-sensitive microcapsules of flavored type, capsule can sustained release go out aroma, make wine jujube
Finished product can continue to keep fragrance.
This patent prepares the double cross-linked hydrogels of metallic element, will be puffing after crosslinking protein be dipped into metal nutritional ingredient liquid
In body, soybean protein after puffing has the specific surface area of bigger, can the more metal ions of load, realize metal from
The efficient supplement of son.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
Early period of the invention carries out alcoholic fermentation using the yeast of inoculation, with alcohol and CO2Increase, under yeast activity
Drop, the saccharomycete in slow-release microcapsule, starts to discharge at this time, and the glucose continued in jujube carries out alcoholic fermentation.
This product bright, aroma be strong, sweet and sour taste, and composite micro-capsule enhances the nutrients such as calcium, zinc, selenium,
The jujube fragrance of product, strong wine aroma are increased when chewing.
A kind of wine jujube and processing method, formula and technique are as follows
Dry jujube 100-120 parts, it is 10-12 parts of white wine, 100-110 parts of saccharomycete, 50-60 parts of yeast slow-release microcapsule, compound
10-15 parts of microcapsules, technique is as follows：
(1) raw material selects
Choose free from insect pests, it is not damaged, fissureless dry jujube 100-120 part as raw material.
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, and aqueous cleaning solution is 0.5% hypochlorous acid
Aqueous solution, solution contain 5% surfactant sodium sulfonate, ozone 1%, and miscellaneous bacteria, pesticide and growth to purify dry jujube surface are adjusted
The biochemical residue such as section agent, insect excretions wash, and then clean 10min-20min with clear water, spare；
(3) wine is rinsed
It after cleaning, drains, jujube is done the wash in 60 ° of white wine.By jujube：Wine=10:1-10 is done the wash.
(4) yeast slow-release microcapsule is prepared
Using chitosan/sodium alginate as wall material, saccharomycete is core material.
By the barms after activation, access YPD 37 DEG C of aerobic cultures of culture medium, will culture gained in stationary phase
After saccharomycete is centrifuged, supernatant is abandoned, thalline is collected, is washed with 0.9g/100m L sterile salines, centrifuged again,
Supernatant is abandoned, bacterium mud is collected.Obtained bacterium mud will be collected to be added in sodium alginate soln, be uniformly mixed, obtain saccharomycete with
Sodium alginate mixed liquor.Certain density calcium chloride solution is dissolved and is diluted to 1% glacial acetic acid, weighs suitable chitosan,
It is added in above-mentioned calcium chloride solution, adjusts the pH value of chitosan solution to 5.5.By saccharomycete, powdered glucose and sodium alginate
Mixed liquor be added dropwise to dropwise in chitosan-calcium chloride solution with syringe and carry out film formation reaction, stand, micro- glue be collected by filtration
Capsule, with the brine microballoon of sterilizing to get yeast slow-release microcapsule.The mass ratio 1 of saccharomycete, powdered glucose:1, ferment
Female bacterium 1.5g/100mL, solution requirement are：Sodium alginate concentration 2.7g/100mL, chitosan concentration are 0.8 g/100mL, chlorination
Calcium concentration is 2.0g/100mL, embedding rate 74.2%.Microcapsules Size is 80-100um.
Saccharomycete in slow-release microcapsule core material carries out alcoholic fermentation using the glucose in jujube.
(5) alcoholic fermentation
Inoculation yeast 100-110 parts in the feed (10% inoculum concentrations), 50-60 parts of yeast slow-release microcapsule carry out alcohol
Fermentation.Control 26-28 DEG C of primary fermentation phase, 10h；30-34 DEG C of lord ferment period, 12h；It ferments afterwards 30-32 DEG C of phase, 40h.Starch and
Dextrin generates glucose by Glucoamylase hydrolysis, generates alcohol and CO2。
Protein generates low molecule nitrogenous compound under protease hydrolytic.
(6) altar is entered
Jujube is packed into the osculum jar with plastic mattress, the sealing of altar water seal method completely cuts off air, goes out altar after 10d.
(7) composite micro-capsule is prepared
I) nutrient --- prepared by double cross-linked hydrogels
By soybean protein：Starch=1：In 1 dissolving water, addition 7.5U/g soybean protein isolates enzyme (i.e. SPI enzymes), 80 DEG C
10-15% starch soybean protein mixed gel obtained after stirring 10-20min, the final concentration of 5-10wt% of soybean protein.It will mix
It closes gel to be sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-5min.Valve pressure release is opened, particle is taken out,
Broken, the inside for forming 0.5-1mm is full of the swelling granular in hole.By 2-3 parts of calcium gluconates, 1-2 parts of zinc gluconates,
0.1-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, and composite solution is made.Swelling granular is immersed in above-mentioned solution,
10-20min is impregnated, drying is taken out.Metal nutrient is loaded in the reticular structure of swelling granular surface and inside.Two
Secondary roller coating：Particle after drying is immersed in 10% soy protein gel, 3-5min is stirred, it is dry, form 80-100um not
The enwrapped granule of rule, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars.
Ii) prepared by the pressure-sensitive microcapsules of flavored type
Using gelatin 1% and 1.5% compound of pectin as wall material, NaHCO3, Red jujube flavor, ethyl alcohol be core material, 0.5% olive
Olive oil is emulsifier, and 0.05-0.1% glucono-δ-lactones are curing agent or the calcium chloride of 0.5-1%.
The gelatin for weighing certain mass is dissolved in distilled water, is made into a concentration of certain density 1% gelatin solution, is put into
In clean beaker, pH to 6.5 is adjusted, olive oil is added, under 50 DEG C of water bath conditions, is carried out using high speed shear pre-emulsification machine
Emulsification, time 3min form uniform emulsion.The pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion,
Under the conditions of 50 DEG C, constant temperature stirs 5min, and 1% acetum is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted
Gelatin and pectin is set to agglomerate.With 10%NaOH solution, 0.1% Red jujube flavor, 0.1% ethyl alcohol regulation system pH to 9.0, while stirring
It mixes side to be added, after 5min, the NaHCO of 10-20% is added3Powder makes system be cooled to 10 DEG C hereinafter, persistently stirring with ice water cooling
20min is mixed, it will be micro- after the completion of solidification with 0.05-0.1% glucono-δ-lactones or 1-5wt% calcium chloride solidification 30min
Capsule suspension stratification, removes subnatant, is washed for several times, is filtered with clear water, dry, forms the increasing of 80-100um
The pressure-sensitive microcapsules of odor type.
With CO2Increase, due to pressure increase, release the perfume (or spice) such as Red jujube flavor, the ethyl alcohol in pressure-sensitive microcapsules core material
Gas substance increases product fragrance.
By above-mentioned nutrient --- composite micro-capsule is made in the pressure-sensitive microcapsules mixing of double cross-linked hydrogels, flavored type.It will
This capsule is spray-dried to be made density 0.8g/cm3, water content 3.16%, solubility 96.0%, average diameter (5.7 ±
0.65) spherical particles of um.
(8) smear, pack, sterilization
At 10-15 parts of even application jujube folds of composite micro-capsule.It is then ultraviolet to kill with polypropylene film nitrogen-filled packaging
Bacterium, UV intensity 8kJ/m2-12kJ/m2, time 30min-40min, obtained product.
Main nutrient composition content in jujube
The hydrochloric acid in gastric juice dissolution rate of metal particle
| Metal particle | Hydrochloric acid in gastric juice dissolution rate | Metal particle | Hydrochloric acid in gastric juice dissolution rate |
| Selenium | 0.41% | Calcium | 8.93% |
| Zinc | 11.24% |
The content of micronutrient metal element
| Micronutrient metal element | Content | Micronutrient metal element | Content |
| Selenium | 245μg/kg | Calcium | 4990mg/kg |
| Zinc | 166mg/kg |
Other data improved
| Project | Increase rate | Content | Project | Increase rate | Content |
| Dietary fiber | 23.3% | 35g/kg | Amino acid | 19.5% | 3.15g/kg |
| Multi-vitamins | 9.85% | 145mg/kg | Fragrance | 39.8% | 55.3% |
Claims (4)
1. a kind of processing method of wine jujube, it is characterised in that：Technique is as follows
(1) raw material selects
Free from insect pests, not damaged, fissureless dry jujube are chosen as raw material；
(2) dry jujube sterilization
(3) dry jujube rinses wine
It after cleaning, drains, jujube is done the wash in 60 ° of white wine；
(4) yeast slow-release microcapsule is prepared, and using chitosan/sodium alginate as wall material, saccharomycete is core material.
(5) alcoholic fermentation
Inoculation 5-10% yeast, 5-10% yeast slow-release microcapsules in the feed, carry out alcoholic fermentation, control primary fermentation phase 26-
28 DEG C, 10h；30-34 DEG C of lord ferment period, 12h；It ferments afterwards 30-32 DEG C of phase, 40h；
(6) altar is entered
Jujube is packed into the osculum jar with plastic mattress, the sealing of altar water seal method completely cuts off air, goes out altar after 10-15d；
(7) composite micro-capsule is prepared
I) nutrient microcapsules
By soybean protein：Starch=1：In 1 dissolving water, 7.5U/g soybean protein isolate enzymes are added, after 80 DEG C are stirred 10-20min
10-15% starch soybean protein mixed gel obtained, the final concentration of 5-10wt% of soybean protein；Mixed gel is sent into puffing
In tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-5min；
Valve pressure release is opened, particle is taken out, is crushed, the inside for forming 0.5-1mm is full of the swelling granular in hole.By 2-3 parts of Portugals
Grape Calciofon, 1-2 part zinc gluconate, 0.1-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, and composite solution is made；It will
Swelling granular is immersed in above-mentioned solution, impregnates 10-20min, takes out drying；Metal nutrient is loaded into swelling granular table
In the reticular structure of face and inside；
Secondary roller coating：Particle after drying is immersed in 10% soy protein gel, 3-5min is stirred, it is dry, form 80-
The irregular enwrapped granules of 100um, obtain nutrient microcapsules；
Ii) prepared by the pressure-sensitive microcapsules of flavored type
Using gelatin 1% and 1.5% compound of pectin as wall material, NaHCO3, Red jujube flavor, ethyl alcohol be core material, 0.5% olive oil is
Emulsifier；Spherical particles are made by this capsule is spray-dried；
Nutrient microcapsules in composite micro-capsule：The pressure-sensitive microcapsules mass ratio of flavored type is according to 1:1-5；
(8) smear, pack, sterilization
At composite micro-capsule even application jujube fold, with polypropylene film nitrogen-filled packaging.
2. the processing method of wine jujube according to claim 1, it is characterised in that：(4) the step prepares yeast and is sustained micro- glue
The step of capsule, is as follows：
By the barms after activation, YPD 37 DEG C of aerobic cultures of culture medium are accessed, by the yeast in stationary phase of culture gained
After bacterium is centrifuged, supernatant is abandoned, thalline is collected, is washed with 0.9g/100mL sterile salines, centrifuged again, abandon supernatant
Liquid collects bacterium mud；
Obtained bacterium mud will be collected to be added in sodium alginate soln, be uniformly mixed, obtain saccharomycete and sodium alginate mixed liquor.
Certain density calcium chloride solution is dissolved and be diluted to 1% glacial acetic acid, weighs suitable chitosan, is added to above-mentioned calcium chloride
In solution, the pH value of chitosan solution is adjusted to 5.5；
The mixed liquor of saccharomycete, powdered glucose and sodium alginate is added dropwise to syringe in chitosan-calcium chloride solution dropwise
Film formation reaction is carried out, stands, microcapsules is collected by filtration, with the brine microballoon of sterilizing to get yeast slow-release microcapsule；
The mass ratio 1 of saccharomycete, powdered glucose:1, saccharomycete 1.5g/100mL, solution requirement are：Sodium alginate concentration 2.7g/
100mL, chitosan concentration 0.8g/100mL, calcium chloride concentration 2.0g/100mL, embedding rate 74.2%.
3. the processing method of wine jujube according to claim 1, it is characterised in that：The method of step (2) dry jujube sterilization
For：
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, and aqueous cleaning solution is that 0.5% hypochlorous acid is water-soluble
Liquid, solution contain 5% surfactant sodium sulfonate, ozone 1%, to purify miscellaneous bacteria, pesticide and the growth regulator on dry jujube surface
It is washed Deng biochemical residue, insect excretions, then cleans 10min-20min with clear water, it is spare.
4. the processing method of wine jujube according to claim 1, it is characterised in that：The preparation method of the pressure-sensitive microcapsules of flavored type
For：The gelatin for weighing certain mass is dissolved in distilled water, is made into a concentration of certain density 1% gelatin solution, is put into cleaning
Beaker in, adjust pH to 6.5, be added olive oil, under 50 DEG C of water bath conditions, use high speed shear pre-emulsification machine carry out breast
Change, time 3min forms uniform emulsion.The pectin solution for preparing 1.5%, is added dropwise in above-mentioned emulsion, 50
Under the conditions of DEG C, constant temperature stirs 5min, and 1% acetum is then added dropwise, and it is 4.0-4.9 so that system is reached pH value, is promoted
Gelatin and pectin cohesion.With 10%NaOH solution, 0.1% Red jujube flavor, 0.1% ethyl alcohol regulation system pH to 9.0, while stirring
It is added, after 5min, the NaHCO of 10-20% is added3Powder makes system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling
20min cures 30min, after the completion of solidification, by microcapsules with 0.05-0.1% glucono-δ-lactones or 1-5wt% calcium chloride
Suspension stratification, removes subnatant, is washed for several times, is filtered with clear water, dry, forms the flavored type of 80-100um
Pressure-sensitive microcapsules.
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