CN108841476A - A kind of fermented type fragrance of a flower pear wine and preparation method thereof - Google Patents
A kind of fermented type fragrance of a flower pear wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of fermented type fragrance of a flower pear wines and preparation method thereof, belong to fermentation engineering field.The raw material of this fermented type fragrance of a flower pear wine include pears, rose, water, potassium metabisulfite, pectase, sugar and saccharomyces cerevisiae；The fermented type Flower wine being prepared with the method is rich in Volatile infochemicals such as nutriments and isoamyl alcohol, benzyl carbinol, ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprilate, ethyl caprate such as anthocyanin, polyphenol, vitamins, it is full of nutrition, it gives off a strong fragrance, have resolving sputum moistening lung, relieving cough and asthma, toxin-expelling and face nourishing, it is anti-oxidant, delay senescence the effect of, and color is micro- red vivid, clear.
Description
Technical field
The present invention relates to a kind of fermented type fragrance of a flower pear wines and preparation method thereof, belong to fermentation engineering field.
Background technique
Dangshan pear is the famous product in China's fruit, thin skin succulence, crisp sweetness, vegetal pole horn of plenty.It contains 85% left side
Right moisture, the fructose of 6%-9.7%, the glucose of 1%-3.7%, the sucrose of 0.4%-2.6% and protein, fat,
Vitamin (carrotene, C, B1, B2) and minerals (calcium, phosphorus, iron), microelement also rich in, iron gluconate and
A certain amount of malic acid is good merchantable brand in rare fruit；With slake thirst and help produce saliva, heat of dispelling is relieved summer heat, resolving sputum moistening lung, it is relieving cough and asthma,
The functions such as defaecation diuresis eat dry throat sufferings caused by can releasing the infection of the upper respiratory tract, hoarseness, dry cough raw and lack phlegm, constipation, drown
Short, sore breaking-out, polydipsia think the deficiency of Yin, the symptom of abnormal heat such as drink.
The source area of rose is China, and property is mild, suitable for men women and children.The main component of rose be quercitrin, amaroid,
Tannin, gallic acid, carrotene, haematochrome etc. can play and chill out, balance endocrine, replenishing blood and vital energy, U.S. face skin care, conditioning
Liver stomach, the effect eliminated fatigue, improve constitution.The fragrant taste of rose tea is quiet and tastefully laid out, can make us chilling out, alleviate depression,
Improve endocrine disorder, release and have a pain in the back, to elimination fatigue, wound healing, moistens beauty treatment, cosmetology, promoting blood circulation, protection liver
Dirty, stomach function regulating nourishing the liver, elimination fatigue, promoting blood circulation is very helpful.
Therefore, there is huge market using Dangshan pear and rose as raw material brewing fermentation wine.
Currently, about the research using pears brewed fruit wine it has been reported that the China such as Publication No. CN106635605A is special
Benefit discloses a kind of production technology of parts in Beijing opera spoken in Beijing dialect pear wine, and the primary raw material which uses is parts in Beijing opera spoken in Beijing dialect pear flesh, concentrated pear juice, autumn pear
Cream, honey, yeast nutrition, dried yeast powder, characteristic be using autumn pear grease include Radix Glycyrrhizae, batch handle, radix platycodi, Siraitia grosvenorii,
So that the parts in Beijing opera spoken in Beijing dialect pear wine that the invention obtains has the effect of feeding lung moistening lung, but such pear wine is excessively added to other than pears itself
Other substances will cause problem not pure enough on finished product wine taste；The Chinese patent of publication number CN106701401A discloses
A kind of brewage process of nanguo pear wine, the patent are rock sugar spontaneous fermentation to be added, advantage is method after smashing wild southern part of the country pears to pieces
Simple and easy, the mode of this spontaneous fermentation is highly susceptible to the pollution of other miscellaneous bacterias, although maintaining southern part of the country pears itself
Fruity, but product can be sayed without characteristic.
Summary of the invention
To solve the above problems, the present invention provides a kind of fermented type fragrance of a flower pear wines and preparation method thereof.This fermented type flower
The raw material of fragrant pear wine include pears, rose, water, potassium metabisulfite, pectase, sugar and saccharomyces cerevisiae；With the method
The fermented type Flower wine being prepared is rich in nutriments and isoamyl alcohol, benzyl carbinol, acetic acid such as anthocyanin, polyphenol, vitamins
The Volatile infochemicals such as ethyl ester, isoamyl acetate, ethyl hexanoate, ethyl caprilate, ethyl caprate, full of nutrition, fragrance is dense
It is strongly fragrant, there is resolving sputum moistening lung, relieving cough and asthma, toxin-expelling and face nourishing, anti-oxidant, the effect of delaying senescence, and color is micro- red vivid, and clarification is saturating
It is bright.
Technical scheme is as follows：
The present invention provides a kind of fermented type fragrance of a flower pear wine, the raw material of the fermented type fragrance of a flower pear wine include pears, rose
Flower, water, potassium metabisulfite, pectase, sugar and saccharomyces cerevisiae.
In one embodiment of the invention, the pears are Dangshan pear.
In one embodiment of the invention, the rose is dried rose.
In one embodiment of the invention, the rose is the dried rose that water content is lower than 10%.
In one embodiment of the invention, the sugar is white granulated sugar.
In one embodiment of the invention, the saccharomyces cerevisiae is that viable count is greater than 108The S. cervisiae of cfu/L
Liquid or dry saccharomyces cerevisiae powder.
In one embodiment of the invention, the pears, rose, water, potassium metabisulfite, pectase, sugar and
The mass ratio of saccharomyces cerevisiae is (700-800)：(5-15)：(150-250)：(0.06-0.08)：(0.08-0.12)：(160-
200)：(0.2-0.4).
In one embodiment of the invention, the pears, rose, water, potassium metabisulfite, pectase, sugar and
The mass ratio of saccharomyces cerevisiae is 750：10：200：0.07：0.1：180：0.3.
The present invention provides a kind of above-mentioned preparation method of fermented type fragrance of a flower pear wine, the method is that pears are prepared into pears
Juice；Rose is prepared into flowers leaching liquor；Potassium metabisulfite, pectin are added after pear juice is mixed with rose leaching liquor
Enzyme, sugar and saccharomyces cerevisiae ferment, and obtain fermented type fragrance of a flower pear wine.
In one embodiment of the invention, the method further includes the fermented type fragrance of a flower pear wine that will be obtained filtering is laggard
Row post-fermentation, then adds citric acid, obtains fermented type fragrance of a flower pear wine finished product.
In one embodiment of the invention, the pears are Dangshan pear.
In one embodiment of the invention, the rose is dried rose.
In one embodiment of the invention, the rose is the dried rose that water content is lower than 10%.
In one embodiment of the invention, the sugar is white granulated sugar.
In one embodiment of the invention, the saccharomyces cerevisiae is that viable count is greater than 108The S. cervisiae of cfu/L
Liquid or dry saccharomyces cerevisiae powder.
In one embodiment of the invention, the pears, rose, water, potassium metabisulfite, pectase, sugar and
The mass ratio of saccharomyces cerevisiae is (700-800)：(5-15)：(150-250)：(0.06-0.08)：(0.08-0.12)：(160-
200)：(0.2-0.4).
In one embodiment of the invention, the pears, rose, water, potassium metabisulfite, pectase, sugar and
The mass ratio of saccharomyces cerevisiae is 750：10：200：0.07：0.1：180：0.3.
In one embodiment of the invention, the pear juice is by obtaining pears progress crushing and beating.
In one embodiment of the invention, the pear juice is obtained by carrying out crushing and beating after being enucleated pears.
In one embodiment of the invention, the flowers leaching liquor be by by rose in 70-80 DEG C of water
Impregnate what 35-45min was obtained.
In one embodiment of the invention, the flowers leaching liquor is by impregnating rose in 75 DEG C of water
What 40min was obtained.
In one embodiment of the invention, described mix pear juice with rose leaching liquor is first by flowers leaching liquor
1-2h is stood, so that after flowers leaching liquor temperature drops to 20-25 DEG C, then pear juice is mixed with rose leaching liquor.
In one embodiment of the invention, described mix pear juice with rose leaching liquor is first by flowers leaching liquor
3h is stood, so that after flowers leaching liquor temperature drops to 22 DEG C, then pear juice is mixed with rose leaching liquor.
In one embodiment of the invention, the fermentation is in the 15-20d that in 20-25 DEG C of isoperibol, ferments.
In one embodiment of the invention, the fermentation is in the 18d that in 22 DEG C of isoperibol, ferments.
In one embodiment of the invention, the post-fermentation is by filtered fermented type fragrance of a flower pear wine in 12-16
DEG C place 20-30d.
In one embodiment of the invention, the post-fermentation is to put filtered fermented type fragrance of a flower pear wine at 14 DEG C
Set 25d.
In one embodiment of the invention, the additive amount of the citric acid is that post-fermentation post-fermentation type fragrance of a flower pear wine is total
The 0.08%-0.12% of volume.
In one embodiment of the invention, the additive amount of the citric acid is that post-fermentation post-fermentation type fragrance of a flower pear wine is total
The 0.10% of volume.
The present invention provides a kind of above-mentioned fermented type fragrance of a flower pear wines that the preparation method of fermented type fragrance of a flower pear wine is prepared.
Beneficial effect：
(1) primary raw material of the invention be Dangshan pear and rose, Dangshan pear have slake thirst and help produce saliva, heat of dispelling is relieved summer heat, is changed
The functions such as phlegm moistening lung, relieving cough and asthma, defaecation diuresis, eat raw can release dry throat sufferings caused by the infection of the upper respiratory tract, hoarseness,
Dry cough lacks the deficiency of Yin, the symptom of abnormal heat such as phlegm, constipation, short, sore breaking-out of drowning, polydipsia think of drink；The fragrant taste of rose is quiet and tastefully laid out, energy
Make us chilling out, alleviate depression, endocrine disorder can be improved, release and have a pain in the back, had and eliminated fatigue, wound is promoted to be cured
It closes, moisten beauty treatment, cosmetology, promoting blood circulation, protection liver, stomach function regulating nourishing the liver, the function of eliminating fatigue, promote blood circulation, this hair
It is bright to organically combine both this, good approval has been obtained on nutrition arrangement and organoleptic properties, can meet consumption
Demand of the person to nutrient health；
(2) fermented type fragrance of a flower pear wine is prepared rich in nutrition such as anthocyanin, polyphenol, vitamins with method of the invention
The volatility such as substance and isoamyl alcohol, benzyl carbinol, ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprilate, ethyl caprate
Aroma substance, it is full of nutrition, it gives off a strong fragrance, there is resolving sputum moistening lung, relieving cough and asthma, toxin-expelling and face nourishing, anti-oxidant, anti-aging function
Effect；
(3) the fermented type fragrance of a flower pear wine color being prepared with method of the invention is micro- red vivid, and clear has
Gloss, sour and sweet palatability, mellow pure and free from extraneous odour have the distinctive fragrance of flowers；
(4) appropriate citric acid is added in the present invention in wine liquid, not only promotes the mouthfeel degrees of coordination of fermented type Flower wine, but also
Certain acidity value is provided, anthocyanidin in flowers, vitamin and amino acid is effectively protected；
(5) rose of the invention can be dried flower, not influenced by flower water content in harvest, and product is not in break in season
Layer, is more widely applied.
(6) fermented type fragrance of a flower pear wine product of the invention can enrich the type of fruit wine in market, be conducive to promote Dangshan pear
With the surcharge of rose, the utilization rate of Dangshan pear and rose resource is improved, Dangshan pear price is low, sale is tired to improving
It is significant to improve orchard worker's income etc. for difficulty.
Specific embodiment
Combined with specific embodiments below, the present invention will be further elaborated.
Detection method of the present invention is as follows：
Alcoholic strength detection method：Obtained flowers pear wine is executed by national standard GB15037-2006, measures alcoholic strength.
Total sugar content detection method：Obtained flowers pear wine is executed by national standard GB15037-2006, measures total sugar content.
Total acid content detection method：Obtained flowers pear wine is executed by national standard GB15037-2006, measures total acid content.
The measurement of aroma volatile：The fragrance component substance in sample is detected using head space-SPME method.
It takes 8mL flowers pear wine sample in 20mL sample bottle, is sealed after the NaCl of 2g is added with polytetrafluoroethylene (PTFE) dottle pin, 45
It is balanced in DEG C water-bath and extraction needle is inserted into sample bottle head space partial adsorbates 40min after 10min, be inserted into GC injection port thermal desorption
5min carries out GC-MS analysis.
GC condition：DB-5MS quartz capillary column (30m*0.25mm, 0.25um)；230 DEG C of injector temperature；Program liter
Temperature：35 DEG C of holding 4min rise to 55 DEG C with 5 DEG C/min, keep 2min, then rise to 120 DEG C with 8 DEG C/min, then with 10 DEG C/min
230 DEG C are risen to, 4min is kept；Carrier gas is helium, flow velocity 1mL/min, pressure 47.7kPa；Split ratio 5:1, solvent delay 3min.
MS condition：Electron ionization sources；230 DEG C of ion source temperature；Electron energy 70eV；220 DEG C of interface temperature；Acquire mould
Formula：Full scan；150 DEG C of quadrupole rod temperature；Mass scan range 40-450amu；Retrieval spectrum library is NIST mass spectrometry database, scanning
Rate 769u/s.
Subjective appreciation：It is assessed by 20 trained group judging panels that sample wine (10 women and 10 males),
When evaluating different samples, mouthwash is provided, the influence to avoid rear taste to next sample.
Subjective appreciation standard：Subjective appreciation standard such as table 1
The subjective appreciation standard of 1 Flower wine of table
Embodiment 1
Raw material are taken with the formula of table 2, and follow the steps below operation：
(1) Dangshan pear juice is first prepared through crushing and beating after Dangshan pear stoning；Dried rose is first prepared into flowers leaching liquor, institute
The preparation method for stating leaching liquor is：Dried rose is added to 70 DEG C of water and impregnates 35min, and flowers leaching liquor is stood 3h later, is made
It obtains flowers leaching liquor temperature and drops to 20 DEG C；
(2) pectase, potassium metabisulfite are added in mixed liquor, are carried out mixed liquor with white granulated sugar to adjust sugar；
(3) pear wine saccharomyces cerevisiae is taken to be added in mixed liquor, after mixed liquor is placed in 20 DEG C of isoperibol, fermentation 20
It；
(4) it after gained fermentation liquid coarse filtration, is placed in 12 DEG C of fermenting cellars, carries out post-fermentation, fermentation time is 30 days；Afterwards
After fermentation, appropriate citric acid adjustment mouthfeel is added in wine.
Formula in 2 embodiment 1 of table
| Formula | Dangshan pear | Rose | Water | Potassium metabisulfite | Pectase | Sugar | Saccharomyces cerevisiae | Citric acid |
| A | 700g | 5g | 150g | 0.06g | 0.08g | 160g | 0.2g | 0.08% |
| B | 750g | 10g | 200g | 0.07g | 0.10g | 180g | 0.3g | 0.10% |
| C | 800g | 15g | 250g | 0.08g | 0.12g | 200g | 0.4g | 0.12% |
| D | 650g | 3g | 100g | 0.05g | 0.06g | 140g | 0.1g | 0.06% |
| E | 850g | 17g | 300g | 0.10g | 0.14g | 220g | 0.5g | 0.14% |
Obtained Flower wine is carried out alcoholic strength, total sugar content, total acid content, anthocyanin content detection and sense organ to comment
It is fixed, as a result such as table 3.
Flowers pear wine physical and chemical index measurement result obtained by 3 different formulations of table
As can be seen from the above table, the subjective appreciation score of A, B, C are formulated at 80 points or more, gained flowers pear wine totality product
It is of fine quality good, wherein pear wine subjective appreciation score obtained by formula B is up to 94, and Volatile infochemicals content is higher, and content is
3396.57μg·L-1；And it is minimum to be formulated pear wine subjective appreciation score obtained by D, E, at 80 points hereinafter, overall quality is lower.
Embodiment 2
(1) Dangshan pear juice is first prepared through crushing and beating after the stoning of 750g Dangshan pear；10g dried rose adds 200ml water first to make
For at flowers leaching liquor, the preparation method of the leaching liquor is：Dried rose is added to 70 DEG C of water and impregnates 40min, will spend later
Grass leaching liquor stands 1.5h, so that flowers leaching liquor temperature drops to 22 DEG C；
(2) pectase 0.1g, potassium metabisulfite 0.07g are added in mixed liquor, with white granulated sugar 180g by mixed liquor
It carries out adjusting sugar；
(3) pear wine saccharomyces cerevisiae 0.3g is taken to be added in mixed liquor, after mixed liquor is placed in 20,22,25,18,27 DEG C
In isoperibol, ferment 18 days；
(4) it after gained fermentation liquid coarse filtration, is placed in 14 DEG C of fermenting cellars, carries out post-fermentation, fermentation time is 25 days；Afterwards
After fermentation, 0.10% citric acid adjustment mouthfeel is added in wine.
By obtained flowers pear wine carry out alcoholic strength, total sugar content, total acid content, Volatile infochemicals content detection with
And subjective appreciation, as a result such as table 4.
Gained flowers pear wine physical and chemical index measurement result at a temperature of 4 different fermentations of table
As can be seen from the above table, the fermentation temperature of flowers pear wine is within the scope of 20-25 DEG C, and the subjective appreciation score of finished product is most
Good, the content of Volatile infochemicals is also relatively high；When the fermentation temperature of flowers pear wine is 18 DEG C, subjective appreciation score is still
Can, it is 82, but the flowers pear wine Volatile infochemicals content fermented at a temperature of this is lower, is 2943.61 μ gL-1；Work as flowers
When the fermentation temperature of pear wine is 27 DEG C, subjective appreciation score is only 76, the flowers pear wine volatile aroma to ferment at a temperature of this
Matter content is lower, it may be possible to since fermentation temperature is excessively high, cause the loss of Volatile infochemicals.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of fermented type fragrance of a flower pear wine, which is characterized in that the raw material of the fermented type fragrance of a flower pear wine include pears, rose,
Water, potassium metabisulfite, pectase, sugar and saccharomyces cerevisiae.
2. a kind of fermented type fragrance of a flower pear wine as described in claim 1, which is characterized in that the pears, water, lay particular stress on Asia at rose
Potassium sulfate, pectase, sugar and saccharomyces cerevisiae mass ratio be (700-800)：(5-15)：(150-250)：(0.06-0.08)：
(0.08-0.12)：(160-200)：(0.2-0.4).
3. a kind of preparation method of fermented type fragrance of a flower pear wine of any of claims 1 or 2, which is characterized in that the method is will
Pears are prepared into pear juice；Rose is prepared into flowers leaching liquor；It is added after pear juice is mixed with rose leaching liquor and lays particular stress on sulfurous
Sour potassium, pectase, sugar and saccharomyces cerevisiae ferment, and obtain fermented type fragrance of a flower pear wine.
4. a kind of preparation method of fermented type fragrance of a flower pear wine as claimed in claim 3, which is characterized in that the method further includes
Post-fermentation will be carried out after the filtering of obtained fermented type fragrance of a flower pear wine, then adds citric acid, obtain fermented type fragrance of a flower pear wine finished product.
5. a kind of preparation method of fermented type fragrance of a flower pear wine as described in claim 3 or 4, which is characterized in that the flowers leaching
Extract is obtained by the way that rose to be impregnated to 35-45min in 70-80 DEG C of water.
6. such as a kind of preparation method of fermented type fragrance of a flower pear wine as claimed in claim 3 to 5, which is characterized in that described by pears
It is that flowers leaching liquor is first stood 1-2h that juice is mixed with rose leaching liquor, so that after flowers leaching liquor temperature drops to 20-25 DEG C,
Pear juice is mixed with rose leaching liquor again.
7. a kind of preparation method of fermented type fragrance of a flower pear wine as described in claim 3-6 is any, which is characterized in that the fermentation
For in the 15-20d that in 20-25 DEG C of isoperibol, ferments.
8. a kind of preparation method of fermented type fragrance of a flower pear wine as described in claim 3-7 is any, which is characterized in that hair after described
Ferment is by filtered fermented type fragrance of a flower pear wine in 12-16 DEG C of placement 20-30d.
9. a kind of preparation method of fermented type fragrance of a flower pear wine as described in claim 3-8 is any, which is characterized in that the lemon
The additive amount of acid is the 0.08%-0.12% of post-fermentation post-fermentation type fragrance of a flower pear wine total volume.
10. the fermented type fragrance of a flower that a kind of preparation method of any fermented type fragrance of a flower pear wine of claim 3-9 is prepared
Pear wine.
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Application publication date: 20181120 |