CN108893221A - A kind of processing method of mulberries firethorn fruit wine - Google Patents
A kind of processing method of mulberries firethorn fruit wine Download PDFInfo
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Abstract
The invention discloses a kind of processing methods of mulberries firethorn fruit wine, belong to brewing technical field.The present invention includes the following steps：The pretreatment of S1, pyracantha fortuneana fruit；The pretreatment of S2, mulberries；S3, mulberries fermentation；S4, mixed fermentation；S5, ageing.Mulberries firethorn fruit wine produced by the present invention is in good taste, quality is stablized, and largely remains the nutritional ingredient and health-care components of pyracantha fortuneana fruit and mulberries, full of nutrition, the holding time is long.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of processing method of mulberries firethorn fruit wine.
Background technique
Pyracantha fortuneana fruit also known as red pieces rescue army provisions, are the fruit of rosaceae Maloideae pyracantha fortuneana platymiscium, contain nutrients abundant
Matter, VC, VE, choline, carrotene, zinc, selenium, manganese, molybdenum element content are high, and amino acid classes are complete and content is high, superoxides discrimination
Change the vigor of enzyme (SOD) up to 266 units/grams.Pyracantha fortuneana fruit has invigorating the spleen disperse accumulation, promotes the production of body fluid to quench thirst, is clearing heat and detoxicating, promoting blood circulation and hemostasis, increasing
Strong cellular immune function repairs hepatic injury, promotion digestion and other effects.Currently, discovery has Quercetin, reed from firethorn fruit
The flavones major class compound such as fourth, awns glucoside, anthocyanidin, procyanidine, also containing more rich chlorogenic acid, tannin etc. and flavonoids knot
Polyhydroxy phenol acid similar in structure, these substance classes and content that the various health care functions of pyracantha fortuneana fruit contain with it have very
Big relationship.Because the fruit of pyracantha fortuneana fruit is small and seed is more, mouthfeel dry acid is astringent, therefore should not directly eat.And because contained by pyracantha fortuneana fruit
All kinds of active principles are distinct, and process easily influences its quality, and existing processing technology is guaranteeing pyracantha fortuneana fruit delicious flavour
In the case where, it is difficult to ensure that the retention of its various effective component, the stay in grade for also failing to take into account pyracantha fortuneana fruit deep processed product is same
When keep higher bioactivity.
Mulberries, and make mulberry fruit, it is the ripening fruits of mulberry tree, is the fruit ear of moraceae plants mulberry tree.Mulberries are sweet in flavor and cold in property, have
Liver-kidney tonifying, fluid dryness, UFA eyesight, strengthen immunity and other effects.Mulberries can improve skin (including scalp) blood supply,
Nutrition skin keeps skin delicate and black hair etc., and can delay senescence.Mulberries are that the middle-aged and the old is healthy and strong the good fruit of U.S. face, anti-aging
With good medicine.Often feeding mulberry fruit can improve eyesight, the dry and astringent symptom of relieving eye strain.Mulberries have effect of gain to spleen, to hemolytic
Reaction has humidification, can prevent human body artery hardening, skeletal joint hardening, boost metabolism.It can promote blood red thin
The growth of born of the same parents prevents oligoleukocythemia, and to diseases such as treatment diabetes, anaemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia
Disease has effects that auxiliary.Mulberry fruit also has the effects that promote the production of body fluid to quench thirst, promotes digestion, helps defecation, and proper amount of edible can promote gastric juice
Secretion stimulates enterocinesia and releases scorching.
China's fruit wine production at present is concentrated mainly on grape wine, and the fruit wine of other types is less, mouthfeel and nutriment
It is not abundant enough, it is difficult to meet the needs of market.Meanwhile at present in fruit wine production process, in order to keep the color of fruit wine more good-looking, mouth
Taste is richer, appearance more clarifies that bright, the holding time is more long, it will usually add it is a variety of influence human healths contain chemical component
Additive, to consumer provide drink while a degree of damage also is caused to consumer's body.
Summary of the invention
The object of the present invention is to provide a kind of processing method of mulberries firethorn fruit wine, mulberries firethorn fruit wine mouthfeel obtained
Well, presentation quality is good, and largely remains the nutritional ingredient and health-care components of pyracantha fortuneana fruit and mulberries, and nutrition is rich
Richness, holding time are long, and do not add chemical addition agent, are a kind of health drinks.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of processing method of mulberries firethorn fruit wine, includes the following steps：
The pretreatment of S1, pyracantha fortuneana fruit：Fresh pyracantha fortuneana fruit is taken, is squeezed the juice after cleaning up, filters, obtains pyracantha fortuneana fruit filtrate,
It is spare；The alcohol that pyracantha fortuneana fruit filter residue volume fraction is 90% extracts, and extracts 2-4h every time, extracts 3 times altogether, combined extract,
It is concentrated under reduced pressure into the medicinal extract state that relative density is 1.05-1.10, obtains pyracantha fortuneana fruit crude extract；Select macroporous absorbent resin AB-8
It is adsorbed, using wet process loading, takes pyracantha fortuneana fruit crude extract, loading, sample solution concentration 4.0-6.3mg/mL, adsorption flow rate is
0.5-1.0BV/h stops loading when reaching leak point；Using volume fraction for 20% ethanol water is that eluant, eluent is washed
De-, stopping when efflux reaches leak point obtains pyracantha fortuneana fruit medicinal extract；
The pretreatment of S2, mulberries：Fresh mulberries are cleaned up, powder is made after freeze-drying, obtain mulberries powder, it is spare；
S3, mulberries fermentation：Mulberries powder, saccharomyces cerevisiae are added in magnetized water and are mixed, then fermented, fermentation temperature is
28-35 DEG C, fermentation time is 5-8 days, obtains mulberries fermented wine；
S4, mixed fermentation：Pyracantha fortuneana fruit medicinal extract and pyracantha fortuneana fruit filtrate are added in mulberries fermented wine, is uniformly mixed, seals quiet
It sets 20-30 days, filters, obtain mixed fermentation fruit wine；
S5, ageing：Mixed fermentation fruit wine is placed in 20-25 DEG C of environment ageing 3-5 months, mulberries pyracantha fortuneana can be obtained
Fruit wine.
Preferably, the mulberries powder, saccharomyces cerevisiae, magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 1-
3：0.2-0.5：10-15：6-8：9-12.
Preferably, the mulberries powder, saccharomyces cerevisiae, magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 2：
0.3：13：7：10.
Preferably, pyracantha fortuneana fruit filter residue is additionally added cellulase, the cellulose when being extracted with alcohol in step S1
The additional amount of enzyme is the 0.1-0.2% of pyracantha fortuneana fruit filter residue weight.
Preferably, in step S2, the condenser temperature of the mulberries freeze-drying is -20~-35 DEG C, vacuum degree be 10Pa~
20Pa, and controlling mulberries and finally drying to percentage of water loss is 80%~90%.
Preferably, during magnetized water is added in mulberries powder, saccharomyces cerevisiae, being also added into red bayberry in step S3
Polyphenol, the additional amount of the bayberry polyphenol are the 2-5% of mulberries powder weight.
Preferably, squeezing the juice again after mixing pyracantha fortuneana fruit with water in step S1, the mass ratio of pyracantha fortuneana fruit and water is 1：
0.5-0.8。
Beneficial effect：
The present invention in conjunction with mulberries by being processed into fruit wine for pyracantha fortuneana fruit, and taste mellow is delicious tasty and refreshing, unique flavor, solution
Problem that the mouthfeel for pyracantha fortuneana fruit of having determined is sour and astringent.The fruit of pyracantha fortuneana fruit itself is small and seed is more, but full of nutrition, and usual pyracantha fortuneana fruit is adding
Work process often results in the problem of wasting or directly causing product poor taste after use, and the present invention passes through the pomace after juicing
Alcohol is extracted and is recycled after purification, can sufficiently extract nutrition that pyracantha fortuneana fruit resides in pericarp and fruit stone and effectively at
Point, in conjunction with other components and processing technology of the invention, make that the nutritive value for the fruit wine being processed into is higher while mouthfeel is more preferable.
Mulberries of the invention are to carry out being processed into fruit wine with magnetized water again after carrying out freeze-drying powder processed under certain condition, can
The nutritional ingredient of mulberries is enough kept, and fruit wine can be made to keep good appearance；And contain more tannins object in pyracantha fortuneana fruit
Matter, astringent taste weight are used directly to be processed into drink and will seriously affect mouthfeel, and product is made to occur serious brown stain, thus usually plus
Enter the protein substances such as gelatin, fish glue or casein to precipitate removal astringent taste, and clarified with pectase or kaolin etc.,
The present invention can save these steps, be processed into because of the characteristic of two kinds of raw materials and the effect and processing technology of each ingredient of cooperation
Fruit wine be able to maintain vivid clarification, color is more good-looking.
Mulberries firethorn fruit wine color produced by the present invention is purplish red vivid, and quality is stablized, and the holding time is long, solves biography
The fruit wine color that system method is prepared not enough clarify it is bright, influence consumer visual experience or fruit wine store one section when
Between after phenomena such as will appear muddy, precipitating, lighter, quality is not sufficiently stable or needs the problems such as adding chemical addition agent.
Containing biological whitening substance in pyracantha fortuneana fruit of the invention, the vigor of various pigment enzymes in human body can be effectively inhibited,
Make skin not chromogenesis, is effectively improved the obscure phenomenon of skin；Mulberries also have the function of skin whitening, and pyracantha fortuneana fruit and mulberry
Shen, which all has, to be promoted to digest, help defecation and other effects, and mutually collaboration helps human body discharge toxin, and the two hybrid process achievement after drinking, is imitated
Fruit is more preferably；And the bayberry polyphenol that fruit wine process is added has stronger antioxidant activity, the stronger function for removing free radical
Can, the flavor and presentation quality that addition has no effect on fruit wine in the present invention can make fruit of the invention by the cooperation of each component
Wine has effects that beautifying face and moistering lotion, is particularly suitable for women of liking to be beautiful.
Specific embodiment
Below with reference to specific embodiment, the present invention is described further.
Embodiment 1
A kind of processing method of mulberries firethorn fruit wine, includes the following steps：
The pretreatment of S1, pyracantha fortuneana fruit：Fresh pyracantha fortuneana fruit is taken, is squeezed the juice after cleaning up, after pyracantha fortuneana fruit is mixed with water again
It squeezes the juice, the mass ratio of pyracantha fortuneana fruit and water is 1：0.6；Filtering, obtains pyracantha fortuneana fruit filtrate, spare；Pyracantha fortuneana fruit filter residue volume
The alcohol that score is 90% extracts, and cellulase is added in when extraction, and the additional amount of the cellulase is pyracantha fortuneana fruit filter residue weight
0.15%；3h is extracted every time, is extracted 3 times altogether, combined extract, is concentrated under reduced pressure into the medicinal extract state that relative density is 1.0, is obtained
To pyracantha fortuneana fruit crude extract；Selection macroporous absorbent resin AB-8 is adsorbed, and using wet process loading, takes pyracantha fortuneana fruit crude extract, loading,
Sample solution concentration is 5.1mg/mL, and adsorption flow rate 0.5BV/h stops loading when reaching leak point；Use volume fraction for
20% ethanol water is that eluant, eluent is eluted, and stopping when efflux reaches leak point obtains pyracantha fortuneana fruit medicinal extract；
The pretreatment of S2, mulberries：Fresh mulberries are cleaned up, powder is made after freeze-drying, obtain mulberries powder, it is spare；
The condenser temperature of the mulberries freeze-drying is -30 DEG C, vacuum degree 15Pa, and controls mulberries and finally dry to percentage of water loss
It is 85%.
S3, mulberries fermentation：Mulberries powder, saccharomyces cerevisiae are added in magnetized water, while being also added into bayberry polyphenol, the poplar
The additional amount of plum polyphenol is the 3% of mulberries powder weight, is mixed, then ferment, and fermentation temperature is 28-35 DEG C, fermentation time 7
It, obtains mulberries fermented wine；
S4, mixed fermentation：Pyracantha fortuneana fruit medicinal extract and pyracantha fortuneana fruit filtrate are added in mulberries fermented wine, is uniformly mixed, seals quiet
It sets 27 days, filters, obtain mixed fermentation fruit wine；
S5, ageing：Mixed fermentation fruit wine is placed in 22-24 DEG C of environment ageing 4 months, mulberries pyracantha fortuneana fruit can be obtained
Wine.
In above-mentioned process, the mulberries powder, saccharomyces cerevisiae, magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate matter
Amount is than being 2：0.3：13：7：10.
Embodiment 2
A kind of processing method of mulberries firethorn fruit wine, includes the following steps：
The pretreatment of S1, pyracantha fortuneana fruit：Fresh pyracantha fortuneana fruit is taken, is squeezed the juice after cleaning up, filters, obtains pyracantha fortuneana fruit filtrate,
It is spare；The alcohol that pyracantha fortuneana fruit filter residue volume fraction is 90% extracts, and when extraction is additionally added cellulase, the cellulase
Additional amount is the 0.1% of pyracantha fortuneana fruit filter residue weight, extracts 2h every time, is extracted 3 times altogether, combined extract, is concentrated under reduced pressure into opposite
The medicinal extract state that density is 1.05, obtains pyracantha fortuneana fruit crude extract；Selection macroporous absorbent resin AB-8 is adsorbed, using in wet process
Sample, takes pyracantha fortuneana fruit crude extract, loading, and sample solution concentration 4.0mg/mL, adsorption flow rate 1.0BV/h stop when reaching leak point
Only loading；Using volume fraction for 20% ethanol water is that eluant, eluent is eluted, and is stopped when efflux reaches leak point
Only, pyracantha fortuneana fruit medicinal extract is obtained；
The pretreatment of S2, mulberries：Fresh mulberries are cleaned up, powder is made after freeze-drying, obtain mulberries powder, it is spare；
The condenser temperature of the mulberries freeze-drying is -20 DEG C, vacuum degree 10Pa, and controls the final dry to dehydration of mulberries
Rate is 80%.
S3, mulberries fermentation：Mulberries powder, saccharomyces cerevisiae are added in magnetized water, added bayberry polyphenol, the red bayberry is more
The additional amount of phenol is the 2% of mulberries powder weight, is mixed, then ferment, and fermentation temperature is 28-30 DEG C, and fermentation time is 8 days,
Obtain mulberries fermented wine；
S4, mixed fermentation：Pyracantha fortuneana fruit medicinal extract and pyracantha fortuneana fruit filtrate are added in mulberries fermented wine, is uniformly mixed, seals quiet
It sets 20 days, filters, obtain mixed fermentation fruit wine；
S5, ageing：Mixed fermentation fruit wine is placed in 20-25 DEG C of environment ageing 3 months, mulberries pyracantha fortuneana fruit can be obtained
Wine.
The mulberries powder, saccharomyces cerevisiae, magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 1：0.2：10：6：
9。
Embodiment 3
A kind of processing method of mulberries firethorn fruit wine, includes the following steps：
The pretreatment of S1, pyracantha fortuneana fruit：Fresh pyracantha fortuneana fruit is taken, is squeezed the juice after cleaning up, filters, obtains pyracantha fortuneana fruit filtrate,
It is spare；The alcohol that pyracantha fortuneana fruit filter residue volume fraction is 90% extracts, and extracts 4h every time, extracts 3 times altogether, combined extract subtracts
Pressure is concentrated into the medicinal extract state that relative density is 1.10, obtains pyracantha fortuneana fruit crude extract；Selection macroporous absorbent resin AB-8 is inhaled
It is attached, using wet process loading, pyracantha fortuneana fruit crude extract, loading are taken, sample solution concentration 6.3mg/mL, adsorption flow rate 0.5BV/h reach
Stop loading when to leak point；Using volume fraction for 20% ethanol water is that eluant, eluent is eluted, until efflux reaches
Stop when to leak point, obtains pyracantha fortuneana fruit medicinal extract；
The pretreatment of S2, mulberries：Fresh mulberries are cleaned up, powder is made after freeze-drying, obtain mulberries powder, it is spare；
The condenser temperature of the mulberries freeze-drying is -35 DEG C, vacuum degree 20Pa, and controls the final dry to dehydration of mulberries
Rate is 90%.
S3, mulberries fermentation：Mulberries powder, saccharomyces cerevisiae are added in magnetized water, added bayberry polyphenol, the red bayberry is more
The additional amount of phenol is the 5% of mulberries powder weight, is mixed, then ferment, and fermentation temperature is 30-35 DEG C, and fermentation time is 5 days,
Obtain mulberries fermented wine；
S4, mixed fermentation：Pyracantha fortuneana fruit medicinal extract and pyracantha fortuneana fruit filtrate are added in mulberries fermented wine, is uniformly mixed, seals quiet
It sets 30 days, filters, obtain mixed fermentation fruit wine；
S5, ageing：Mixed fermentation fruit wine is placed in 20-25 DEG C of environment ageing 5 months, mulberries pyracantha fortuneana fruit can be obtained
Wine.
The mulberries powder, saccharomyces cerevisiae, magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 3：0.5：15：8：
12。
Embodiment 4
A kind of processing method of mulberries firethorn fruit wine, it is substantially the same manner as Example 1, the difference is that：Pyracantha fortuneana fruit is straight
Pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate is replaced to ferment after connecing juicing, the weight of pyracantha fortuneana juice is pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filter
The summation of liquid.
Embodiment 5
A kind of processing method of mulberries firethorn fruit wine, it is substantially the same manner as Example 1, the difference is that：The processing of mulberries
Method is directly to squeeze mulberry juice to ferment instead of mulberries powder, magnetized water.
Embodiment 6
A kind of processing method of mulberries firethorn fruit wine will mix after mulberries and pyracantha fortuneana fruit juicing, saccharomyces cerevisiae be added and carries out
Fermentation, ageing are clarified with pectase and kaolin.
Example 1-6 prepares resulting mulberries firethorn fruit wine and compares, and is followed successively by test group 1-6, and each group takes mulberries
Firethorn fruit wine 500mL is fitted into clean transparent mineral water bottle, and sealing is In Shade, observes cosmetic variation at any time, specifically
Data are shown in Table 1.
Table 1
Stablize as it can be seen from table 1 the present invention prepares resulting mulberries firethorn fruit wine quality, is not adding chemical addition agent
In the case where, long shelf-life compares traditional alcoholic method, and processing method of the invention has very big advantage.From test group
1, test group 4, test group 5 data comparison it is found that the pretreatment of the pyracantha fortuneana fruit in the present invention, the pretreatment of mulberries to fruit wine at
The quality of product is affected.
In terms of mouthfeel, mulberries firethorn fruit wine made from embodiment 1-6 is given into 100 triers at random and is tried out simultaneously
Scoring, total score are 100 points, and the average mark of each group is as follows：Embodiment 1 is 91.5 points, and embodiment 2 is 87.9 points, and embodiment 3 is
85.3 points, embodiment 4 is 81.0 points, and embodiment 5 is 84.8 points, and embodiment 6 is 82.1 points.It can be seen that processing of the invention
Mulberries firethorn fruit wine is good in taste made from method, the consistent favorable comment by trier.
Mulberries firethorn fruit wine of the invention combines the characteristic of the nutrient of each component, function and wine, full of nutrition, mouth
Feel, receives liking for numerous triers.In mulberries firethorn fruit wine produced by the present invention containing it is various it is beneficial to body at
Point, drink throughout the year can skin-care and beautifying, promote digestion, strengthening body improves immunity, and does not add any chemical additives,
It is healthy and safe, it is suitable for doing daily food and drink and health beverages.
Although the present invention is disclosed as above with preferred embodiment, so it is not intended to limiting the invention, any this field skill
Art personnel, without departing from the spirit and scope of the present invention, when a little modification and perfect therefore of the invention protection model can be made
It encloses to work as and subject to the definition of the claims.
Claims (7)
1. a kind of processing method of mulberries firethorn fruit wine, which is characterized in that include the following steps：
The pretreatment of S1, pyracantha fortuneana fruit：Fresh pyracantha fortuneana fruit is taken, is squeezed the juice after cleaning up, filters, obtains pyracantha fortuneana fruit filtrate, it is spare；
The alcohol that pyracantha fortuneana fruit filter residue volume fraction is 90% extracts, and extracts 2-4h every time, extracts 3 times altogether, combined extract, depressurizes dense
It is reduced to the medicinal extract state that relative density is 1.05-1.10, obtains pyracantha fortuneana fruit crude extract；Selection macroporous absorbent resin AB-8 is inhaled
It is attached, using wet process loading, take pyracantha fortuneana fruit crude extract, loading, sample solution concentration 4.0-6.3mg/mL, adsorption flow rate 0.5-
1.0BV/h stops loading when reaching leak point；Using volume fraction for 20% ethanol water is that eluant, eluent is eluted, directly
Stopping when reaching leak point to efflux obtains pyracantha fortuneana fruit medicinal extract；
The pretreatment of S2, mulberries：Fresh mulberries are cleaned up, powder is made after freeze-drying, obtain mulberries powder, it is spare；
S3, mulberries fermentation：Mulberries powder, saccharomyces cerevisiae are added in magnetized water and are mixed, then fermented, fermentation temperature 28-35
DEG C, fermentation time is 5-8 days, obtains mulberries fermented wine；
S4, mixed fermentation：Pyracantha fortuneana fruit medicinal extract and pyracantha fortuneana fruit filtrate are added in mulberries fermented wine, is uniformly mixed, sealing and standing 20-
30 days, filtering obtained mixed fermentation fruit wine；
S5, ageing：Mixed fermentation fruit wine is placed in 20-25 DEG C of environment ageing 3-5 months, mulberries pyracantha fortuneana fruit can be obtained
Wine.
2. the processing method of mulberries firethorn fruit wine as described in claim 1, it is characterised in that：The mulberries powder, saccharomyces cerevisiae,
Magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 1-3：0.2-0.5：10-15：6-8：9-12.
3. the processing method of mulberries firethorn fruit wine as claimed in claim 2, it is characterised in that：The mulberries powder, saccharomyces cerevisiae,
Magnetized water, pyracantha fortuneana fruit medicinal extract, pyracantha fortuneana fruit filtrate mass ratio be 2：0.3：13：7：10.
4. the processing method of mulberries firethorn fruit wine as described in claim 1, it is characterised in that：In step S1, pyracantha fortuneana fruit filter residue
When being extracted with alcohol, it is additionally added cellulase, the additional amount of the cellulase is the 0.1- of pyracantha fortuneana fruit filter residue weight
0.2%.
5. the processing method of mulberries firethorn fruit wine as described in claim 1, it is characterised in that：In step S2, the mulberries freeze
Dry condenser temperature is -20~-35 DEG C, and vacuum degree is 10Pa~20Pa, and controlling mulberries and finally drying to percentage of water loss is 80%
~90%.
6. the processing method of mulberries firethorn fruit wine as described in claim 1, it is characterised in that：In step S3, by mulberries powder,
During magnetized water is added in saccharomyces cerevisiae, it is also added into bayberry polyphenol, the additional amount of the bayberry polyphenol is mulberries powder weight
2-5%.
7. the processing method of mulberries firethorn fruit wine as described in claim 1, it is characterised in that：In step S1, by pyracantha fortuneana fruit with
It squeezes the juice again after water mixing, the mass ratio of pyracantha fortuneana fruit and water is 1：0.5-0.8.
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