CN109181980A - Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof - Google Patents
Tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and preparation method thereof Download PDFInfo
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- CN109181980A CN109181980A CN201811195152.6A CN201811195152A CN109181980A CN 109181980 A CN109181980 A CN 109181980A CN 201811195152 A CN201811195152 A CN 201811195152A CN 109181980 A CN109181980 A CN 109181980A
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- mulberry fruit
- oxidant
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 85
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 85
- 240000000249 Morus alba Species 0.000 title claims abstract description 72
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 60
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 53
- 230000035764 nutrition Effects 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 45
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- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000005352 clarification Methods 0.000 claims abstract description 14
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 69
- 239000007788 liquid Substances 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- 241000218231 Moraceae Species 0.000 claims description 51
- 229910000278 bentonite Inorganic materials 0.000 claims description 35
- 239000000440 bentonite Substances 0.000 claims description 35
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 35
- 235000014101 wine Nutrition 0.000 claims description 32
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- 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 20
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 20
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
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- 229920002643 polyglutamic acid Polymers 0.000 claims description 15
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- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical group [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
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- 229940083982 sodium phytate Drugs 0.000 claims description 10
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 9
- 239000004246 zinc acetate Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 8
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
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- 230000008859 change Effects 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 abstract description 15
- 229920001864 tannin Polymers 0.000 abstract description 15
- 239000001648 tannin Substances 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 11
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- 241000219095 Vitis Species 0.000 description 13
- 235000009754 Vitis X bourquina Nutrition 0.000 description 13
- 235000012333 Vitis X labruscana Nutrition 0.000 description 13
- 235000014787 Vitis vinifera Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 11
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- 238000011105 stabilization Methods 0.000 description 5
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 4
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 229960000935 dehydrated alcohol Drugs 0.000 description 3
- 230000008021 deposition Effects 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 2
- 241000235072 Saccharomyces bayanus Species 0.000 description 2
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
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- 229940016667 resveratrol Drugs 0.000 description 2
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- 206010001605 Alcohol poisoning Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000427324 Glinus Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001295692 Pyracantha fortuneana Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- KETSPIPODMGOEJ-UHFFFAOYSA-B dodecasodium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O KETSPIPODMGOEJ-UHFFFAOYSA-B 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
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- 238000012797 qualification Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- DJWUNCQRNNEAKC-UHFFFAOYSA-L zinc acetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O DJWUNCQRNNEAKC-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses tasty and refreshing anti-oxidant mulberry fruit wines of a kind of nutrition and preparation method thereof.The preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition includes: S1 pretreatment of raw material；S2 fermentation；S3 takes away the puckery taste；S4 clarification；S5 allotment, sterilizing.Compared with prior art, the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition of the invention significantly reduces the tannin content in mulberry fruit wine, improves mouthfeel by deastringent process；Moreover, the tasty and refreshing anti-oxidant mulberry fruit wine stability of the nutrition that the present invention adds is good, and antioxidant activity is high, nutritive value and health-care efficacy with higher.
Description
Technical field
The present invention relates to technique for making wine fields, and in particular to a kind of tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and its preparation side
Method.
Background technique
Mulberries are called sorosis, mulberry jujube, and peasant likes its mature fresh fruit and eats, and sweet juice is more, is the fruit of people's often feeding
One of.Activated protein rich in, vitamin, amino acid, carrotene, minerals, resveratrol, cyanine in mulberries fruit
The compositions such as element, body immunity can be significantly improved by often eating mulberries, have the multiple efficacies such as anti-aging, beautifying face and moistering lotion, by medicine
It is described as " the best health fruit of 21st century " in boundary.Mulberry fruit wine brewing has long history, China's famous TCM work Compendium of Material Medica
Just there is mulberry fruit " to smash juice drink, solve alcohol intoxication；Wine brewing clothes, sharp aqueous vapor, it is anti-ageing stay appearance " record, be the superfine product among Eaux-De-Vie,
The ice-cold defect of women trick can not only be improved, with more nourish, take care of health, salubrity, beneficial liver, kidney tonifying, improving eyesight and the effect of enrich blood,
Taste is natural, and aroma is strong, sweet tasty and refreshing, and has nutritive value, more fashion health than general red wine.Morat is
The fruit juice fermentation beverage made of sugar conversion alcoholic fermentation technology brewing, has shown that, morat rich in multiple nutritional components research
With nourishes blood and promotes the production of body fluid, the preventive and therapeutic effect of digestion-aid effect cardiovascular and cerebrovascular diseases, bactericidal effect, improve a poor appetite with antiobesity action etc., it is
A kind of health drink of high quality.Morat is emerging fruit wine made of being brewed using fresh mulberries and mulberry juice as raw material, is had
Very high nutritive value.Its nutrition is much higher than grape wine, and trace selenium content is 12.41 times of grape wine, and protein is Portugal
8.44 times of grape wine, lysine are 9.23 times of grape wine, and anthocyanidin is 5 times of grape wine, resveratrol also rich in,
It is the superfine product in fruit wine.
Although mulberries and morat have nutritive value and medical value as described above, but require when eating raw and brewing
Guarantee fruit maturity, if maturity is too low, mouthfeel is sour and astringent, be unfavorable for brew after wine fruit wine yield rate, but by
It picks to use completely in sorosis and manually pick in batches, and the maturity of mulberries is difficult to hold in picking process, sorosis itself
Maturity be difficult to judge from appearance, so mulberry wine is caused to be easy to produce the phenomenon that acidity is high, mouthfeel is bad after brew, from
And the qualification rate for brewing failure or finished product is caused to reduce.
The present invention provides a kind of tasty and refreshing anti-oxidant mulberry fruit wine of nutrition and significantly reduces mulberry fruit wine by deastringent process
In tannin content, improve mouthfeel；Moreover, the tasty and refreshing anti-oxidant mulberry fruit wine stability of the nutrition that the present invention adds is good,
Antioxidant activity is high, nutritive value and health-care efficacy with higher.
Summary of the invention
Aiming at the above shortcomings existing in the prior art, it is refreshing that technical problem to be solved by the invention is to provide a kind of nutrition
Anti-oxidant mulberry fruit wine of mouth and preparation method thereof, by deastringent process, significantly reduces the tannin content in mulberry fruit wine, improves
Mouthfeel；Moreover, the tasty and refreshing anti-oxidant mulberry fruit wine stability of the nutrition that the present invention adds is good, and antioxidant activity is high, has
Higher nutritive value and health-care efficacy.
Specific technical solution is as follows:
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material；
S2 crushing and beating；
S3 fermentation；
S4 takes away the puckery taste；
S5 clarification；
S6 allotment, sterilizing.
One of technical solution: the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 20-30min in the salt water of 10-15%, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast being uniformly mixed, fermented 7-14 days at 15-30 DEG C,
Then it is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: casein sodium is added in enzymolysis liquid, 20-30 DEG C with 100-300 revs/min stirring 20-30 minutes, so
Afterwards with 3000-5000 revs/min centrifugation 20-30 minutes, supernatant use 200-500 mesh filter-cloth filtering, filtrate is astringent liquid；It is described
Ferment magma, casein sodium mass ratio be 1000:(0.8-1.6)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatom
The mass ratio of soil is 1000:(0.5~3)；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, Arab
Sugar, stabilizer, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1
~0.4).
Another technical solution, the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 20-30min in the salt water of 10-15%, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast being uniformly mixed, fermented 7-14 days at 15-30 DEG C,
Then it is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: acid bentonite is added in enzymolysis liquid, 20-30 DEG C with 100-300 revs/min stirring 20-30 minutes, so
Afterwards with 3000-5000 revs/min centrifugation 20-30 minutes, supernatant use 200-500 mesh filter-cloth filtering, filtrate is astringent liquid；It is described
Ferment magma, acid bentonite mass ratio be 1000:(1-3)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatom
The mass ratio of soil is 1000:(0.5~3)；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, Arab
Sugar, stabilizer, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1
~0.4).
A kind of preferred technical solution, the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 20-30min in the salt water of 10-15%, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast being uniformly mixed, fermented 7-14 days at 15-30 DEG C,
Then it is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: casein sodium is added into fermentation magma, at 20-30 DEG C with 100-300 revs/min of stirring 20-30 points
Clock, then with 3000-5000 revs/min centrifugation 20-30 minutes, acid bentonite is added in supernatant, at 20-30 DEG C with 100-
300 revs/min stirring 20-30 minutes, then with 3000-5000 revs/min centrifugation 20-30 minutes, supernatant using 200-500 mesh filter
Cloth filtering, filtrate is astringent liquid；It is described fermentation magma, casein sodium, acid bentonite mass ratio be 1000:(0.8-
1.6):(1-3)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatom
The mass ratio of soil is 1000:(0.5~3)；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, Arab
Sugar, stabilizer, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1
~0.4).
The antioxidant is sodium phytate and/or zinc acetate.It is then preferred that the antioxidant is sodium phytate and zinc acetate
Mixture, wherein the mass ratio of the sodium phytate and zinc acetate be (1-5): 1.
Optionally, the stabilizer be one of sodium carboxymethylcellulose, xanthan gum, polyglutamic acid, locust bean gum or
A variety of mixtures.Preferably, the stabilizer is polyglutamic acid and/or locust bean gum.It is further preferred that the stabilizer is
The mass ratio of the mixture of polyglutamic acid and locust bean gum, the polyglutamic acid and locust bean gum is (1-5): 1.
The preparation method of the acid bentonite is the following steps are included: by 40-60g calcium-base bentonite and 400-500mL water
Mixing, with 100-300 revs/min stirring 10-20 minutes, addition the 60-80mL concentrated sulfuric acid, stirred at 85-95 DEG C with 100-300 revs/min
Mix 120-180 minutes, be cooled to after 20-30 DEG C with 3000-5000 revs/min centrifugation 20-30 minutes, obtained precipitating is washed with water
It is neutrality to washing lotion pH, then dry to constant weight at 80-100 DEG C, crushes, cross 40-80 mesh, obtain acid bentonite.
A kind of tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, using the preparation method of the above-mentioned tasty and refreshing anti-oxidant mulberry fruit wine of nutrition
It is prepared.
The tasty and refreshing anti-oxidant mulberry fruit wine of nutrition of the invention significantly reduces the list in mulberry fruit wine by deastringent process
Peaceful content, improves mouthfeel；Moreover, the tasty and refreshing anti-oxidant mulberry fruit wine stability of the nutrition that the present invention adds is good, anti-oxidant
It is active high, nutritive value and health-care efficacy with higher.
Specific embodiment
In the present invention, if not refering in particular to, all devices and raw material is commercially available or the industry is common are following
Method in embodiment is unless otherwise instructed conventional method in that art.
The test of tannin removal rate: it is saved referring to Master's thesis " research of the persimmon tannin removing sulfuldioxide " 2.1.4.6 of Dong Xinhai
In method, in the test present invention in embodiment in fermentation magma and astringent liquid tannin content, tannin removal rate counts as the following formula
It calculates:
Tannin removal rate=[(m1-m2)/m1] × 100%
In formula: m1For tannin content in fermentation magma, m2For the content of tannin in astringent liquid.
Remove DPPH ability measurement: using the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition being prepared in embodiment as to
Sample takes 2mL sample to be tested in test tube, adds the DPPH ethanol solution that 2mL concentration is 0.04g/mL, and mixing is equal
It is even, 20min, 3500 revs/min of centrifuge separation 10min are reacted, taking supernatant to survey its light absorption value at 517nm is Ai, separately take to be measured
Sample 2mL is separately added into dehydrated alcohol 2mL in test tube, is uniformly mixed, and reacts 20min, 3500 revs/min of centrifuge separations
10min, taking supernatant to survey its light absorption value at 517nm is Aj, 2mL concentration is the DPPH ethanol solution and nothing of 0.04g/mL
Water-ethanol is reacted as reference, and light absorption value is denoted as A0.Sample to be tested is calculated according to the following formula to the clearance rate K=of DPPH free radical
[1-(Ai-Aj)/A0] × 100%；
In formula, K is the clearance rate to DPPH free radical；A0Add 2mL for the DPPH ethanol solution of 2mL, 0.04g/mL
Dehydrated alcohol light absorption value；AiAdd the light absorption value of 2mL sample to be tested for the DPPH ethanol solution of 2mL, 0.04g/mL；AjFor 2mL
Dehydrated alcohol adds the light absorption value of 2mL sample to be tested.
Stability test: the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition obtained in 20g embodiment is taken to be sealed 20 at 25 DEG C
It, is then charged into plastic centrifuge cup, and weighing is centrifuged 15 minutes with 4500 revs/min, discards supernatant liquid, weigh sediment quality,
Rate of deposition is calculated as follows:
Rate of deposition (%)=sediment (g)/sample (g) × 100%
Mulberries, the place of production: Sichuan Nantong.
Wine active dry yeast, model: BV818, yeast specie: saccharomyces bayanus (Saccharomyces Bayanus), Ji
Southern diamylose beer goods and materials Co., Ltd.
Casein sodium, No. CAS: 9005-46-3, the emerging Biotechnology Co., Ltd in Wuhan one hundred provides, food-grade.
Diatomite, 325 mesh of partial size, Shijiazhuang long Yongfa mineral products Co., Ltd provide.
Arabinose, No. CAS: 5328-37-0, hundred million Tian Yuan Biotechnology Co., Ltd of Guangzhou provides, food-grade.
Citric acid, No. CAS: 5949-29-1.
Sodium phytate, No. CAS: 14306-25-3.
Zinc acetate, No. CAS: 557-34-6, using Jiangxi hundred be full of Bioisystech Co., Ltd production food-grade zinc acetate.
Polyglutamic acid, No. CAS: 25513-46-6, Shandong Ju Rong bioengineering Co., Ltd provides, molecular weight 1,000,000.
Locust bean gum, Anhui expedition bioengineering Co., Ltd provide, food-grade.
Calcium-base bentonite, Lingshou County Xin Lai mineral products processing factory provide, 200 mesh of mesh number, food-grade.
The concentrated sulfuric acid wins the concentrated sulfuric acid for the purity 98wt% that chemical industry has company to produce using Tianjin enlightening.
Embodiment 1
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 30min in 15% salt water, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: above-mentioned mulberry fruit is broken with crusher (model C XP-DJ-D, upper marine origin truly Industrial Co., Ltd.)
Broken homogenate 30min, obtains mulberries pulp；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, ferments 7 days at 20 DEG C, then keeps away
The storage of light canful stands 2 months, and the filtering of 500 mesh grenadines obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:300:1.5；
S4 takes away the puckery taste: to fermentation magma in casein sodium is added, 20 DEG C with 200 revs/min stir 30 minutes, then with
4000 revs/min are centrifuged 25 minutes, and supernatant uses 500 mesh filter-cloth filterings, and filtrate is astringent liquid；The fermentation magma, casein
The mass ratio of sour sodium is 1000:1.2；
S5 clarification: diatomite is added into astringent liquid and clarifies 30min, is centrifuged 25 minutes, is clarified with 4000 revs/min
Liquid；The mass ratio of the astringent liquid and diatomite is 1000:0.6；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15 minutes are sterilized at 80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, arabinose, stabilization
Agent, antioxidant, citric acid mass ratio be 100:1.2:0.08:0.05:0.3.
The antioxidant is sodium phytate.
The stabilizer is sodium carboxymethylcellulose.
Embodiment 2
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 30min in 15% salt water, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: above-mentioned mulberry fruit is broken with crusher (model C XP-DJ-D, upper marine origin truly Industrial Co., Ltd.)
Broken homogenate 30min, obtains mulberries pulp；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, ferments 7 days at 20 DEG C, then keeps away
The storage of light canful stands 2 months, and the filtering of 500 mesh grenadines obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:300:1.5；
S4 takes away the puckery taste: to fermentation magma in acid bentonite is added, 20 DEG C with 200 revs/min stir 25 minutes, then with
4000 revs/min are centrifuged 25 minutes, and supernatant uses 500 mesh filter-cloth filterings, and filtrate is astringent liquid；The fermentation magma, acidification are swollen
The mass ratio of profit soil is 1000:1.2:1.5；
S5 clarification: diatomite is added into astringent liquid and clarifies 30min, is centrifuged 25 minutes, is clarified with 4000 revs/min
Liquid；The mass ratio of the astringent liquid and diatomite is 1000:0.6；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15 minutes are sterilized at 80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, arabinose, stabilization
Agent, antioxidant, citric acid mass ratio be 100:1.2:0.08:0.05:0.3.
The antioxidant is sodium phytate.
The stabilizer is sodium carboxymethylcellulose.
The preparation method of the acid bentonite the following steps are included: 50g calcium-base bentonite and 450mL water are mixed, with
200 revs/min stir 15 minutes, be added the 70mL concentrated sulfuric acid, 90 DEG C with 200 revs/min stir 150 minutes, be cooled to after 25 DEG C with
4000 revs/min are centrifuged 25 minutes, and obtained precipitating is washed with water to washing lotion pH for neutrality, then in 90 DEG C of dryings to constant weight, crush,
60 meshes are crossed, acid bentonite is obtained.
Embodiment 3
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 30min in 15% salt water, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: above-mentioned mulberry fruit is broken with crusher (model C XP-DJ-D, upper marine origin truly Industrial Co., Ltd.)
Broken homogenate 30min, obtains mulberries pulp；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, ferments 7 days at 20 DEG C, then keeps away
The storage of light canful stands 2 months, and the filtering of 500 mesh grenadines obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:300:1.5；
S4 takes away the puckery taste: to fermentation magma in casein sodium is added, 20 DEG C with 200 revs/min stir 30 minutes, then with
4000 revs/min be centrifuged 25 minutes, acid bentonite is added in supernatant, 20 DEG C with 200 revs/min stir 25 minutes, then with
4000 revs/min are centrifuged 25 minutes, and supernatant uses 500 mesh filter-cloth filterings, and filtrate is astringent liquid；The fermentation magma, casein
Sour sodium, acid bentonite mass ratio be 1000:1.2:1.5；
S5 clarification: diatomite is added into astringent liquid and clarifies 30min, is centrifuged 25 minutes, is clarified with 4000 revs/min
Liquid；The mass ratio of the astringent liquid and diatomite is 1000:0.6；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15 minutes are sterilized at 80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, arabinose, stabilization
Agent, antioxidant, citric acid mass ratio be 100:1.2:0.08:0.05:0.3.
The antioxidant is sodium phytate.
The stabilizer is sodium carboxymethylcellulose.
The preparation method of the acid bentonite the following steps are included: 50g calcium-base bentonite and 450mL water are mixed, with
200 revs/min stir 15 minutes, be added the 70mL concentrated sulfuric acid, 90 DEG C with 200 revs/min stir 150 minutes, be cooled to after 25 DEG C with
4000 revs/min are centrifuged 25 minutes, and obtained precipitating is washed with water to washing lotion pH for neutrality, then in 90 DEG C of dryings to constant weight, crush,
60 meshes are crossed, acid bentonite is obtained.
Embodiment 4
Substantially the same manner as Example 3, difference is only that: the stabilizer is xanthan gum.
Embodiment 5
Substantially the same manner as Example 3, difference is only that: the stabilizer is polyglutamic acid.
Embodiment 6
Substantially the same manner as Example 3, difference is only that: the stabilizer is locust bean gum.
Embodiment 7
Substantially the same manner as Example 3, difference is only that: the stabilizer is the mixture of polyglutamic acid and locust bean gum,
Wherein the mass ratio of the polyglutamic acid and locust bean gum is 4:1.
Embodiment 8
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 30min in 15% salt water, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: above-mentioned mulberry fruit is broken with crusher (model C XP-DJ-D, upper marine origin truly Industrial Co., Ltd.)
Broken homogenate 30min, obtains mulberries pulp；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, ferments 7 days at 20 DEG C, then keeps away
The storage of light canful stands 2 months, and the filtering of 500 mesh grenadines obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:300:1.5；
S4 takes away the puckery taste: to fermentation magma in casein sodium is added, 20 DEG C with 200 revs/min stir 30 minutes, then with
4000 revs/min be centrifuged 25 minutes, acid bentonite is added in supernatant, 20 DEG C with 200 revs/min stir 25 minutes, then with
4000 revs/min are centrifuged 25 minutes, and supernatant uses 500 mesh filter-cloth filterings, and filtrate is astringent liquid；The fermentation magma, casein
Sour sodium, acid bentonite mass ratio be 1000:1.2:1.5；
S5 clarification: diatomite is added into astringent liquid and clarifies 30min, is centrifuged 25 minutes, is clarified with 4000 revs/min
Liquid；The mass ratio of the astringent liquid and diatomite is 1000:0.6；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15 minutes are sterilized at 80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, arabinose, stabilization
Agent, antioxidant, citric acid mass ratio be 100:1.2:0.08:0.05:0.3.
The antioxidant is zinc acetate.
The stabilizer is the mixture of polyglutamic acid and locust bean gum, wherein the matter of the polyglutamic acid and locust bean gum
Amount is than being 4:1.
The preparation method of the acid bentonite the following steps are included: 50g calcium-base bentonite and 450mL water are mixed, with
200 revs/min stir 15 minutes, be added the 70mL concentrated sulfuric acid, 90 DEG C with 200 revs/min stir 150 minutes, be cooled to after 25 DEG C with
4000 revs/min are centrifuged 25 minutes, and obtained precipitating is washed with water to washing lotion pH for neutrality, then in 90 DEG C of dryings to constant weight, crush,
60 meshes are crossed, acid bentonite is obtained.
Embodiment 9
A kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, comprising the following steps:
S1 pretreatment of raw material: it will be cleaned up after mature, fresh, no disease and pests harm mulberries stalk, be soaked in mass concentration
For 30min in 15% salt water, rinsed with sterile water is used after pulling out, it is spare；
S2 crushing and beating: above-mentioned mulberry fruit is broken with crusher (model C XP-DJ-D, upper marine origin truly Industrial Co., Ltd.)
Broken homogenate 30min, obtains mulberries pulp；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, ferments 7 days at 20 DEG C, then keeps away
The storage of light canful stands 2 months, and the filtering of 500 mesh grenadines obtains fermentation magma；The mulberries pulp, water, the dry ferment of grape wine activity
Female mass ratio is 100:300:1.5；
S4 takes away the puckery taste: to fermentation magma in casein sodium is added, 20 DEG C with 200 revs/min stir 30 minutes, then with
4000 revs/min be centrifuged 25 minutes, acid bentonite is added in supernatant, 20 DEG C with 200 revs/min stir 25 minutes, then with
4000 revs/min are centrifuged 25 minutes, and supernatant uses 500 mesh filter-cloth filterings, and filtrate is astringent liquid；The fermentation magma, casein
Sour sodium, acid bentonite mass ratio be 1000:1.2:1.5；
S5 clarification: diatomite is added into astringent liquid and clarifies 30min, is centrifuged 25 minutes, is clarified with 4000 revs/min
Liquid；The mass ratio of the astringent liquid and diatomite is 1000:0.6；
S6 allotment, sterilizing: arabinose, stabilizer, antioxidant, citric acid are added in astringent liquid and is mixed
It is even, 15 minutes are sterilized at 80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；The astringent liquid, arabinose, stabilization
Agent, antioxidant, citric acid mass ratio be 100:1.2:0.08:0.05:0.3.
The antioxidant is the mixture of sodium phytate and zinc acetate, wherein the mass ratio of the sodium phytate and zinc acetate is
3:1。
The stabilizer is the mixture of polyglutamic acid and locust bean gum, wherein the matter of the polyglutamic acid and locust bean gum
Amount is than being 4:1.
The preparation method of the acid bentonite the following steps are included: 50g calcium-base bentonite and 450mL water are mixed, with
200 revs/min stir 15 minutes, be added the 70mL concentrated sulfuric acid, 90 DEG C with 200 revs/min stir 150 minutes, be cooled to after 25 DEG C with
4000 revs/min are centrifuged 25 minutes, and obtained precipitating is washed with water to washing lotion pH for neutrality, then in 90 DEG C of dryings to constant weight, crush,
60 meshes are crossed, acid bentonite is obtained.
Antioxidant is added in the present invention in beating process, avoids and browning reaction occurs in beverage preparation,
It is effectively retained nutriment, improves oxidation resistance, while having been surprisingly found that the presence of antioxidant of the present invention has conducive to later period guarantor
The shelf stability of strong pyracantha fortuneana fruit beverage.
Test case 1
Tannin removal rate in embodiment 1-3 is measured.Concrete outcome is shown in Table 1.
1 tannin removal rate test result table of table
| Tannin removal rate, % | |
| Embodiment 1 | 50.1 |
| Embodiment 2 | 59.3 |
| Embodiment 3 | 68.4 |
Test case 2
The stability of anti-oxidant mulberry fruit wine tasty and refreshing to nutrition obtained in embodiment 1-7 is tested, specific test knot
Fruit is shown in Table 2.
The tasty and refreshing anti-oxidant mulberry fruit wine stability test result table of 2 nutrition of table
| Rate of deposition, % | |
| Embodiment 1 | 7.21 |
| Embodiment 2 | 6.52 |
| Embodiment 3 | 5.23 |
| Embodiment 4 | 4.91 |
| Embodiment 5 | 3.75 |
| Embodiment 6 | 4.28 |
| Embodiment 7 | 2.88 |
| Embodiment 8 | 3.14 |
| Embodiment 9 | 0.98 |
Embodiment 3 removes tannin using casein sodium and bentonite Combined Treatment, not only increases tannin removal rate, and
And be conducive to the shelf stability of the tasty and refreshing anti-oxidant mulberry fruit wine of later period nutrition.Embodiment 3-6 carries out the type of stabilizer excellent
Change, discovery is preferable using polyglutamic acid sodium and locust bean gum stability, and in particular by polyglutamic acid sodium, nutrition is tasty and refreshing anti-oxidant
Mulberry fruit wine has significant stability.
Test case 3
The removing DPPH ability of anti-oxidant mulberry fruit wine tasty and refreshing to nutrition obtained in embodiment 3-7 is tested, tool
Body test result is shown in Table 3.
The tasty and refreshing anti-oxidant mulberry fruit wine of 3 nutrition of table removes DPPH aptitude tests result table
Claims (8)
1. a kind of preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, which comprises the following steps:
S1 pretreatment of raw material；
S2 crushing and beating；
S3 fermentation；
S4 takes away the puckery taste；
S5 clarification；
S6 allotment, sterilizing.
2. the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition as described in claim 1, which is characterized in that including following step
It is rapid:
S1 pretreatment of raw material: will clean up after mature, fresh, no disease and pests harm mulberries stalk, and being soaked in mass concentration is 10-
20-30min in 15% salt water uses rinsed with sterile water after pulling out, spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, fermented 7-14 days at 15-30 DEG C, then
It is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, wine active dry yeast
Mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: casein sodium is added in enzymolysis liquid, 20-30 DEG C with 100-300 revs/min stirring 20-30 minutes, then with
3000-5000 revs/min centrifugation 20-30 minutes, supernatant use 200-500 mesh filter-cloth filtering, filtrate is astringent liquid；The fermentation
Magma, casein sodium mass ratio be 1000:(0.8-1.6)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatomite
Mass ratio is 1000:(0.5~3)；
S6 allotment, sterilizing: being added arabinose, stabilizer, antioxidant, citric acid in astringent liquid and be mixed evenly,
15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；It is the astringent liquid, arabinose, steady
Determine agent, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1~
0.4)。
3. the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition as described in claim 1, which is characterized in that including following step
It is rapid:
S1 pretreatment of raw material: will clean up after mature, fresh, no disease and pests harm mulberries stalk, and being soaked in mass concentration is 10-
20-30min in 15% salt water uses rinsed with sterile water after pulling out, spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, fermented 7-14 days at 15-30 DEG C, then
It is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, wine active dry yeast
Mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: acid bentonite is added in enzymolysis liquid, 20-30 DEG C with 100-300 revs/min stirring 20-30 minutes, then with
3000-5000 revs/min centrifugation 20-30 minutes, supernatant use 200-500 mesh filter-cloth filtering, filtrate is astringent liquid；The fermentation
Magma, acid bentonite mass ratio be 1000:(1-3)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatomite
Mass ratio is 1000:(0.5~3)；
S6 allotment, sterilizing: being added arabinose, stabilizer, antioxidant, citric acid in astringent liquid and be mixed evenly,
15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；It is the astringent liquid, arabinose, steady
Determine agent, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1~
0.4)。
4. the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition as described in claim 1, which is characterized in that including following step
It is rapid:
S1 pretreatment of raw material: will clean up after mature, fresh, no disease and pests harm mulberries stalk, and being soaked in mass concentration is 10-
20-30min in 15% salt water uses rinsed with sterile water after pulling out, spare；
S2 crushing and beating: by the broken homogenate of above-mentioned mulberry fruit, mulberries pulp is obtained；
S3 fermentation: mulberries pulp, water, wine active dry yeast are uniformly mixed, fermented 7-14 days at 15-30 DEG C, then
It is protected from light canful storage and stands 1-2 months, filtering obtains fermentation magma；The mulberries pulp, water, wine active dry yeast
Mass ratio is 100:(200-300): (1-3)；
S4 takes away the puckery taste: to fermentation magma in casein sodium is added, 20-30 DEG C with 100-300 revs/min stirring 20-30 minutes, so
Afterwards with 3000-5000 revs/min centrifugation 20-30 minutes, acid bentonite is added in supernatant, 20-30 DEG C with 100-300 turn/
Points stirring 20-30 minute, then with 3000-5000 revs/min centrifugation 20-30 minutes, supernatant is using 200-500 mesh filter cloth mistake
Filter, filtrate is astringent liquid；It is described fermentation magma, casein sodium, acid bentonite mass ratio be 1000:(0.8-1.6):
(1-3)；
S5 clarification: diatomite is added into astringent liquid and is clarified, is centrifuged, obtains clarified solution；The astringent liquid and diatomite
Mass ratio is 1000:(0.5~3)；
S6 allotment, sterilizing: being added arabinose, stabilizer, antioxidant, citric acid in astringent liquid and be mixed evenly,
15-20 minutes are sterilized at 65-80 DEG C to get the tasty and refreshing anti-oxidant mulberry fruit wine of the nutrition；It is the astringent liquid, arabinose, steady
Determine agent, antioxidant, citric acid mass ratio be 100:(0.8-1.5): (0.01-0.1): (0.03-0.09): (0.1~
0.4)。
5. such as the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of the described in any item nutrition of claim 2-4, it is characterised in that: institute
Stating antioxidant is sodium phytate and/or zinc acetate.
6. such as the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of the described in any item nutrition of claim 2-4, it is characterised in that: institute
Stating stabilizer is one of sodium carboxymethylcellulose, xanthan gum, polyglutamic acid, locust bean gum or a variety of mixtures.
7. the preparation method of the tasty and refreshing anti-oxidant mulberry fruit wine of nutrition as described in claim 3 or 4, it is characterised in that: the acid
Change preparation method for bentonite the following steps are included: 40-60g calcium-base bentonite and 400-500mL water are mixed, with 100-300
Rev/min stirring 10-20 minute, addition the 60-80mL concentrated sulfuric acid, 85-95 DEG C with 100-300 revs/min stirring 120-180 minutes,
Be cooled to after 20-30 DEG C with 3000-5000 revs/min centrifugation 20-30 minutes, obtained precipitating is washed with water to during washing lotion pH is
Property, then it is dry to constant weight at 80-100 DEG C, it crushes, crosses 40-80 mesh, obtain acid bentonite.
8. a kind of tasty and refreshing anti-oxidant mulberry fruit wine of nutrition, which is characterized in that using such as the described in any item nutrition of claim 1-7
The preparation method of tasty and refreshing anti-oxidant mulberry fruit wine is prepared.
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| CN110804523A (en) * | 2019-11-25 | 2020-02-18 | 四川大学 | Method for producing high-quality mulberry wine by fermentation |
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