CN109536349A - A kind of preparation method of function strawberry fruit wine - Google Patents
A kind of preparation method of function strawberry fruit wine Download PDFInfo
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Abstract
The invention discloses a kind of function strawberry wine production technologies, belong to agricultural product intensive processing technical field.Fresh strawberry is passed through except carpopodium, sepal and decayed fruit, disease pest endanger the sub-standard fruit such as fruit, with circulating water pressure pulse cleaning, cold wind removes the residual water of strawberry surface, it is beaten deseeding, cryogenic vacuum concentration, ingredient, the processing of instantaneous high power pulse microwave, inoculation, temperature controlled fermentation, the filtering of vacuum drum diatomite, the filtering of composite flocculation clarifying treatment, diatomite, allotment, micro-filtration, filling, pulse microwave processing.The method of the present invention is coordinated fermentation, is produced function strawberry wine, significantly improve the economic value of strawberry by nutrition, function and the concentration of flavor components low temperature, instantaneous high power pulse microwave non-thermal sterilization, saccharomyces cerevisiae and function lactic acid bacteria in strawberry.
Description
Technical field
The present invention relates to a kind of function strawberry wine production technologies, and modern biotechnology is applied to the life of function strawberry wine
It produces, belongs to agricultural product intensive processing technical field.
Background technique
Strawberry is bright in colour, and delicious flavour is not only full of nutrition, and rich in biologies such as ascorbic acid, polyphenol, anthocyanin
Active material has moistening lung and producing body fluid, strengthening the spleen and stomach, good for heart and brain and other effects.But the outer thin skin of strawberry and unprotect effect, are not easy to protect
It deposits, significantly limits the development of its related industry.Therefore the deep processing and utilization of research and development strawberry, especially Fermentation Function grass
Certain kind of berries wine, economic value with higher and wide development prospect.
Currently, wine production processes are continued to use in strawberry fruit wine production, inhibited entrained by strawberry itself using sulfur dioxide
Various miscellaneous bacterias, in the rainwater more time, miscellaneous bacteria, especially mould contamination are serious, influence strawberry fermentation and product quality, such as
Fruit high-temperature sterilization treatment post-fermentation can destroy the thermal sensitivity nutritional ingredient in strawberry juice, reduce product quality.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of function strawberry wine production technologies, in strawberry wine production
There are problems that unstable quality, function do not protrude, improves the quality of fermentation fruit wine.
In order to solve the above technical problems, thinking of the invention is, using modern processing, highpowerpulse microwave is utilized
Processing, is continued with Microsecond grade and Millisecond stops the disconnected time and periodically cuts off continuous wave microwave power, makes cell human body by week
The continuous action of phase property, causes resonant state, causes the vibration of microbial cell film is broken to cause bacterial death.Due to each cycle effect when
Between and to stop the disconnected time be 1: 1000, high due to acting on microbial cell power, the time is short, when effectively killing microorganism, grass
Certain kind of berries juice temperature slightly increases, and keeps the original nutrition of strawberry juice and flavor well.After strawberry juice is sterilized, it is inoculated with excellent fermentation
Agent carries out pure-blood ferment, can keep the uniform quality of fermentation strawberry fruit wine, while being inoculated with the secondary cheese with antioxidant effect
Lactobacillus (culture presevation number is CGMCC No.8600) and lactobacillus fermenti (culture presevation number is CGMCC No.8611), into one
Step improves the anti-oxidation function of strawberry wine, and this method can be generalized to the production of other fruit wine, have broad application prospects.
Specific technical solution is as follows:
A kind of preparation method of function strawberry fruit wine, it includes the following steps:
(1) carpopodium, sepal and the decayed fruit of removal fresh strawberry, disease pest endanger the sub-standard fruit such as fruit, use circulating water
Pressure pulse cleaning, cold wind remove the residual water of strawberry surface, are beaten deseeding, collect strawberry slurry and strawberry seed respectively；
(2) complex enzyme formulation is added in step (1) treated strawberry slurry to be digested, with vacuum drum diatomite mistake
Filter filtering, obtains strawberry juice；
(3) the strawberry seed obtained after step (1) processing is added 70-75 DEG C of acidifying water and extracts after pulverizer crushes
Strawberry seed extracting solution is obtained, it is cooling；
(4) strawberry juice obtained after step (2) processing and the strawberry seed extracting solution obtained after step (3) processing merge, benefit
Strawberry inspissated juice is concentrated to give with cryogenic vacuum concentrator；
(5) step (4) treated strawberry inspissated juice utilizes the processing of high power pulse microwave equipment；
(6) PURE WHEY, saccharomyces cerevisiae and compounding lactic acid are added in the strawberry inspissated juice obtained after handling to step (5)
Bacterium (having anti-oxidation function) is fermented to obtain strawberry wine；
(7) strawberry wine obtained after step (6) processing is filtered with vacuum drum diatomite filter, and obtaining clear liquid is Original Strawberry
Composite flocculation agent is added in wine in strawberry former wine, stands 4~6 weeks, then be filtered with vacuum drum diatomite filter；
(8) galactooligosaccharide and inulin is added in the strawberry former wine obtained after step (7) processing, sufficiently dissolves, through micro-filtration
It is filling after equipment processing, plug is played, recycles the processing of high power pulse microwave equipment to get function strawberry fruit wine.
In step (2), the complex enzyme formulation by forming following weight percentage components: pectase 70~75%,
Zytase 15~20% and cellulase 5~10%；The addition quality of complex enzyme formulation is the 0.012 of strawberry stock quality
~0.015%；Hydrolysis temperature is controlled at 30-35 DEG C；Enzymolysis time is 2.5-3 hours.
The enzyme activity of pectase be preferably 50000~80000u/g, zytase enzyme activity be preferably 250000~
300000u/g, the enzyme activity of cellulase are preferably 5000~10000u/g.
The enzyme activity of pectase defines: 1U pectin unit of activity refers at 50 DEG C, under the conditions of PH4.8, one minute decomposition pectin
1 micromoles glucose equivalent is generated, required enzyme amount is 1 international unit.
The enzyme-activity unit (U) of zytase defines: under the conditions of 50 DEG C, pH5.0, hydrolyzed xylan per minute generates 1 μ g
Enzyme amount required for reduced sugar is defined as 1 enzyme activity unit.
The enzyme-activity unit of cellulase defines (U): under the conditions of 50 DEG C, pH4.8, hydrolysis substrate CMC-Na is generated within 1 minute
Enzyme amount needed for 1 μ g reduced sugar (with glucose meter) is defined as 1 enzyme-activity unit.
In step (3), strawberry seed is crushed to 100-120 mesh partial size, and 70-75 DEG C, pH4-4.5 of 10-15 times of weight is added
Acidifying water, extract, each extraction time is 40-50min, and combined extract is cooled to 5-10 DEG C points for 3 times.
In step (4), the cryogenic vacuum concentration, condition is by strawberry slurry in 30-35 DEG C, vacuum degree 20-30Pa
Under the conditions of cryogenic vacuum be concentrated, be concentrated into strawberry juice concentration be 25-30 ° of BX.
In step (5) and (8), the high power pulse microwave equipment, treatment conditions are that instantaneous output power is
410~450kw, output pulse width are 1~2 μ s, and duty ratio 1: 800, the processing time is 6-8min.
In step (6), the 1-3% that quality is strawberry inspissated juice quality is added in PURE WHEY, and quality is added in saccharomyces cerevisiae
It is the 0.0015~0.002% of strawberry inspissated juice quality, 0.001 that quality is strawberry inspissated juice quality is added in compounding lactic acid bacteria
~0.015%；Fermentation condition is 16~20 DEG C of temperature controlled fermentations, every 2 days sample detection strawberry wine sugar contents, with glucose meter,
When sugar content is lower than 4g/L, termination fermentation.
Wherein, the saccharomyces cerevisiae is CGMCC No.5083；The compounding lactic acid bacteria is by lactobacillus paracasei
CGMCC No.8600 and lactobacillus fermenti CGMCC No.8611 composition, compounding lactobacillus paracasei quality accounting in lactic acid bacteria is
60%, lactobacillus fermenti quality accounting is 40%.
The saccharomyces cerevisiae strain deposit number is CGMCC No.5083, and the culture presevation date is on July 18th, 2011,
The bacterial strain is that inventor separates from blackberry, blueberry spontaneous fermentation fruit wine in April, 2011 in this laboratory, is named as saccharomyces cerevisiae
(Saccharomyces cerevisae), bacterial strain number is FM-sc-08, and is preserved in China Microbiological on July 18th, 2011
Culture presevation administration committee common micro-organisms center, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese science
Institute of microbiology, institute, postcode 100101.
Lactobacillus paracasei culture presevation number is CGMCC No.8600 and lactobacillus fermenti culture presevation number is CGMCC
No.8611, CGMCC the No.8600 culture presevation date are on December 23rd, 2013, and the CGMCC No.8611 culture presevation date is
On December 18th, 2013.This two plants of bacterium are that inventor makes by oneself in this laboratory from Xinjiang acid camel milk and tradition in April, 2013
It is separated in pickles, one plant is named as lactobacillus paracasei (Lactobacillus paracasei), and bacterial strain number is FM-LP-4, separately
It is FM-P13 that one plant, which is named as lactobacillus fermenti (Lactobacillus fermentum) bacterial strain number, has been preserved in the micro- life of China
Object culture presevation administration committee common micro-organisms center, address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Chinese science
Institute of microbiology, institute, postcode 100101.
In step (7), the composite flocculation agent by forming following weight percentage components: Mannoproteins 5~
8%, tannin 6~9%, bentonite 83~89%；0.09~0.11% that quality is Original Strawberry Quality of Liquors is added in composite flocculation agent.
In step (8), the 3-6% of the addition quality Original Strawberry Quality of Liquors of galactooligosaccharide, it is strawberry that quality, which is added, in inulin
The 1-2% of former wine quality；Micro-filtration membrane aperture is 0.22 μm.
The utility model has the advantages that the method for the present invention uses pure-blood ferment, by the chilly sterilization processing of pulse before fermentation, raw material is killed
Self-contained microorganism overcomes miscellaneous bacteria in raw material and grows influence to product quality during the fermentation, due to without
Sulfur dioxide is added before fermentation, can influence to avoid sulfur dioxide excessive addition to fermentation strain, while being inoculated with there is antioxygen
(culture presevation number is CGMCC to the lactobacillus paracasei (culture presevation number is CGMCC No.8600) and lactobacillus fermenti for changing effect
No.8611), the anti-oxidation function of strawberry fruit wine is improved, the present invention can shorten fermentation time, enhance the function of strawberry wine, show
Write the economic value for improving strawberry.
Specifically, main advantages of the present invention and good effect are as follows:
1. killing the self-contained microorganism of raw material by the chilly sterilization processing of pulse before fermentation, overcoming in raw material
Miscellaneous bacteria grows the influence to product quality during the fermentation, can shorten fermentation time, improves the product quality of strawberry wine；
2. (culture presevation number is CGMCC to lactobacillus paracasei of the inoculation with antioxidant effect before alcoholic fermentation
No.8600) and lactobacillus fermenti (culture presevation number be CGMCC No.8611), the anti-oxidation function of strawberry wine can be significantly improved,
3. crushing juice rate and clarification can be improved using pectase, the compound enzymatic treatment of zytase and cellulase mixing
Degree；
4. the flocculant mixed using Mannoproteins, tannin, bentonite, can effectively improve the clear stable of fruit wine.
5. galactooligosaccharide and inulin are added in strawberry former wine, there is strawberry wine and adjust intestinal microflora, change
Kind intestinal health effect
6. using the chilly sterilization processing of pulse before strawberry fruit wine is filling, mixed miscellaneous bacteria in function strawberry wine can be eliminated
With remaining yeast, the situations such as the rotten, secondary fermentation of product can be prevented.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
It applies content described in example and is merely to illustrate the present invention, without sheet described in detail in claims should will not be limited
Invention.
Embodiment 1:
(1) the strawberry fresh fruit 1000kg circulating water pressure pulse cleaning of carpopodium, sepal is removed, it is residual that cold wind removes strawberry surface
Water is beaten with double-channel beater (Jiangsu Ke Wei Machinery Co., Ltd., DJ2 type), collects strawberry slurry and strawberry seed respectively.
(2) treated that strawberry slurry is digested in enzymatic vessel for step (1), and strawberry stock quality is added in enzymatic vessel
0.015% complex enzyme formulation, the complex enzyme formulation by forming following weight percentage components: pectase (midsummer
Group, 60000u/g) 75%, zytase (midsummer group, 280000u/g) 18% and cellulase (midsummer group,
7000u/g) 7%.Temperature is controlled at 30 DEG C, is digested 3 hours, is filtered with vacuum drum diatomite filter, is obtained strawberry juice；
(3) 10 times of 70 DEG C of acidifying waters (pH4) are added after pulverizer crushes in step (1) treated strawberry seed, and points 3
Secondary to extract, each extraction time is 50min, and combined extract is cooled to 5 DEG C；
(4) step (2) treated strawberry juice and the strawberry seed extract of step (3) processing merge, and are inputted by pipeline
Cryogenic vacuum concentrator (Shanghai Min Jie pharmaceutical machine Co., Ltd, MJ-NS-10) concentration, at 35 DEG C, vacuum degree 30Pa item
Cryogenic vacuum is concentrated under part, and being concentrated into strawberry juice concentration is 30 ° of BX；
(5) step (4) treated strawberry slurry passes through pipeline and inputs high power pulse microwave equipment (Nanjing Xiaguan Area
Auspicious peaceful magnetoelectricity technical application research institute), handle 8min；When the processing of pulse microwave equipment, instantaneous output power 420kw, output
Pulse width is 1 μ s, duty ratio 1: 800.
(6) step (5) treated strawberry inspissated juice inputs material-compound tank by pipeline, and strawberry inspissated juice quality is added
1.2% PURE WHEY, 0.0016% commercial activated dried yeast powder and the function for being inoculated with strawberry inspissated juice quality respectively are multiple
Closing leavening-saccharomyces cerevisiae (deposit number is CGMCC No.5083) and 0.012% compounding lactic acid bacteria (has anti-oxidant function
Can), compounding lactobacillus paracasei (deposit number is CGMCC No.8600) quality accounting in lactic acid bacteria is 60%, lactobacillus fermenti
(deposit number is CGMCC No.8611) quality accounting is 40%.) 16 DEG C of temperature controlled fermentations, every 2 days sample detection strawberry wines containing sugar
It measures (with glucose meter), when sugar content is lower than 4g/L, termination fermentation；
(7) step (6) treated strawberry wine is filtered with vacuum drum diatomite filter, and obtaining clear liquid is strawberry former wine,
The composite flocculation agent of 0.1wt% is added in strawberry former wine, the composite flocculation agent is by group following weight percentage components
At: Mannoproteins (Angel Yeast Co., Ltd) 5%, tannin (Taizhou Ke Li Chemical Co., Ltd.) 9%, bentonite (peace
Ji Jintai bentonite Co., Ltd) 86%, 4 weeks are stood, with vacuum drum diatomite filter (Qidong City parasol pine mechanical equipment system
Make Co., Ltd) it is filtered；
(8) 4% galactooligosaccharide of Original Strawberry Quality of Liquors, strawberry former wine are added in step (7) treated strawberry former wine
1.2% inulin of quality sufficiently dissolves, and via hole diameter is that 0.22 μm of microfiltration equipment (opens auspicious water treatment facilities engineering finite in Nanjing
Company) processing after it is filling, play plug, being made a gift to someone with conveyer belt, pulse microwave equipment (grind by the auspicious peaceful magnetoelectricity technical application in Nanjing Xiaguan Area
Study carefully institute) processing 6min, when pulse microwave equipment is handled, instantaneous output power 450kw, output pulse width is 1 μ s, duty
Than 1: 800.Treated, and strawberry wine is directly filling to get function strawberry wine.
Function strawberry wine sensory evaluation index obtained uses " grape wine, fruit wine universaling analysis method " (GB/T 15038-
2006) provision discussion method is set, and according to appearance (20 points), fragrance (20 points), mouthfeel (20 points), characteristic (20 points), please be had
9 of Majors of Food background judge personnel and provide score respectively, are averaged as final score, are shown in Table 1.
Table 1
The Antioxidant Indexes of composite ferment and business wine fermentation agent inoculation fermentation strawberry wine the results are shown in Table 2, from table
As can be seen that the function and service leavening of this patent can be shortened fermentation time, the oxidation resistance of fruit wine is improved.
Table 2
The main physical and chemical index of 1 product of embodiment is shown in Table 3.
Table 3
Embodiment 2:
(1) the strawberry fresh fruit 500kg circulating water pressure pulse cleaning of carpopodium, sepal is removed, cold wind removes the residual water of strawberry surface,
It is beaten with double-channel beater (Jiangsu Ke Wei Machinery Co., Ltd., DJ2 type), collects strawberry slurry and strawberry seed respectively.
(2) treated that strawberry slurry is digested in enzymatic vessel for step (1), and strawberry stock quality is added in enzymatic vessel
0.012~0.015% complex enzyme formulation, the complex enzyme formulation by forming following weight percentage components: pectin
Enzyme (midsummer group, 80000u/g) 70%, zytase (midsummer group, 250000u/g) 20% and cellulase (midsummer collection
Group, 10000u/g) 10%.Temperature is controlled at 35 DEG C, is digested 2.5 hours, is filtered with vacuum drum diatomite filter, is obtained strawberry
Juice；
(3) 15 times of 75 DEG C of acidifying waters (pH4.5) are added after pulverizer crushes in step (1) treated strawberry seed, and points 3
Secondary to extract, each extraction time is 40min, and combined extract is cooled to 8 DEG C；
(4) step (2) treated strawberry juice and the strawberry seed extract of step (3) processing merge, and are inputted by pipeline
Cryogenic vacuum concentrator (Shanghai Min Jie pharmaceutical machine Co., Ltd, MJ-NS-10) concentration, at 30 DEG C, vacuum degree 20Pa item
Cryogenic vacuum is concentrated under part, and being concentrated into strawberry juice concentration is 25 ° of BX；
(5) step (4) treated strawberry slurry passes through pipeline and inputs high power pulse microwave equipment (Nanjing Xiaguan Area
Auspicious peaceful magnetoelectricity technical application research institute), handle 8min；When the processing of pulse microwave equipment, instantaneous output power 450kw, output
Pulse width is 2 μ s, duty ratio 1: 800.
(6) step (5) treated strawberry inspissated juice inputs material-compound tank by pipeline, and strawberry inspissated juice quality is added
2% PURE WHEY is inoculated with the 0.002% commercial activated dried yeast powder and function and service hair of strawberry inspissated juice quality respectively
(deposit number is the compounding lactic acid bacteria (having anti-oxidation function) of CGMCC No.5083) and 0.015%, is answered for ferment agent-saccharomyces cerevisiae
It is 60% with (deposit number is CGMCC No.8600) the quality accounting of lactobacillus paracasei in lactic acid bacteria, lactobacillus fermenti (deposit number
It is 40% for CGMCC No.8611) quality accounting.) 18 DEG C of temperature controlled fermentations, every 2 days sample detection strawberry wine sugar contents (with Portugal
Grape sugar meter), when sugar content is lower than 4g/L, termination fermentation；
(7) step (6) treated strawberry wine is filtered with vacuum drum diatomite filter, and obtaining clear liquid is strawberry former wine,
The composite flocculation agent of 0.11wt% is added in strawberry former wine, the composite flocculation agent is by group following weight percentage components
At: Mannoproteins (Angel Yeast Co., Ltd) 8%, tannin (Taizhou Ke Li Chemical Co., Ltd.) 7%, bentonite (peace
Ji Jintai bentonite Co., Ltd) 85%, 4 weeks are stood, with vacuum drum diatomite filter (Qidong City parasol pine mechanical equipment system
Make Co., Ltd) it is filtered；
(8) 5% galactooligosaccharide of Original Strawberry Quality of Liquors, strawberry former wine are added in step (7) treated strawberry former wine
1.8% inulin of quality sufficiently dissolves, and via hole diameter is that 0.22 μm of microfiltration equipment (opens auspicious water treatment facilities engineering finite in Nanjing
Company) processing after it is filling, play plug, being made a gift to someone with conveyer belt, pulse microwave equipment (grind by the auspicious peaceful magnetoelectricity technical application in Nanjing Xiaguan Area
Study carefully institute) processing 7min, when pulse microwave equipment is handled, instantaneous output power 420kw, output pulse width is 2 μ s, duty
Than 1: 800.Treated, and strawberry functional liquor is directly filling to get function strawberry wine.
Function strawberry wine sensory evaluation index obtained uses " grape wine, fruit wine universaling analysis method " (GB/T 15038-
2006) provision discussion method is set, and according to appearance (20 points), fragrance (20 points), mouthfeel (20 points), characteristic (20 points), please be had
9 of Majors of Food background judge personnel and provide score respectively, are averaged as final score, are shown in Table 1.
The Antioxidant Indexes comparison result of composite ferment and business wine fermentation agent inoculation fermentation strawberry wine is shown in Table 4, from
As can be seen that the function and service leavening of this patent can be shortened fermentation time in table, the oxidation resistance of fruit wine is improved.
Table 4
The main physical and chemical index of 2 product of embodiment is shown in Table 5.
Table 5
。
Claims (9)
1. a kind of preparation method of function strawberry fruit wine, which is characterized in that it includes the following steps:
(1) carpopodium, the sepal for removing fresh strawberry, with circulating water pressure pulse cleaning, cold wind removes the residual water of strawberry surface, and mashing is gone
Seed collects strawberry slurry and strawberry seed respectively；
(2) complex enzyme formulation is added in step (1) treated strawberry slurry to be digested, with vacuum drum diatomite filter
Filtering, obtains strawberry juice；
(3) the strawberry seed obtained after step (1) processing is added 70-75 DEG C of acidifying water and extracts to obtain after pulverizer crushes
Strawberry seed extracting solution, it is cooling；
(4) strawberry juice obtained after step (2) processing and the strawberry seed extracting solution obtained after step (3) processing merge, and utilization is low
Warm vacuum concentration equipment is concentrated to give strawberry inspissated juice；
(5) step (4) treated strawberry inspissated juice utilizes the processing of high power pulse microwave equipment；
(6) be added into obtained strawberry inspissated juice after step (5) processing PURE WHEY, saccharomyces cerevisiae and compounding lactic acid bacteria into
Row fermentation obtains strawberry wine；
(7) strawberry wine obtained after step (6) processing is filtered with vacuum drum diatomite filter, and obtaining clear liquid is strawberry former wine,
Composite flocculation agent is added in strawberry former wine, stands 4~6 weeks, then be filtered with vacuum drum diatomite filter；
(8) galactooligosaccharide and inulin is added in the strawberry former wine obtained after step (7) processing, sufficiently dissolves, through microfiltration equipment
It is filling after processing, plug is played, recycles the processing of high power pulse microwave equipment to get function strawberry fruit wine.
2. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (2), described is answered
Synthase preparation by forming following weight percentage components: pectase 70~75%, zytase 15~20% and cellulase 5
~10%；The addition quality of complex enzyme formulation is the 0.012~0.015% of strawberry stock quality；Hydrolysis temperature is controlled in 30-35
℃；Enzymolysis time is 2.5-3 hours.
3. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (3), strawberry seed powder
It is broken to 100-120 mesh partial size, 70-75 DEG C of 10-15 times of weight, the acidifying water of pH4-4.5 is added, divides 3 times and extracts, every time
Extraction time is 40-50min, and combined extract is cooled to 5-10 DEG C.
4. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (4), described is low
Temperature vacuum concentration, condition are that cryogenic vacuum is concentrated under the conditions of 30-35 DEG C, vacuum degree 20-30Pa by strawberry slurry, are concentrated into grass
Certain kind of berries juice concentration is 25-30 ° of BX.
5. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (5) and (8), institute
The high power pulse microwave equipment stated, treatment conditions are that instantaneous output power is 410~450kw, output pulse width 1
~2 μ s, duty ratio 1: 800, processing time are 6-8min.
6. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (6), lactalbumin
Powder be added quality be strawberry inspissated juice quality 1-3%, saccharomyces cerevisiae be added quality be strawberry inspissated juice quality 0.0015~
0.002%, 0.001~0.015% that quality is strawberry inspissated juice quality is added in compounding lactic acid bacteria；Fermentation condition is 16~20
DEG C temperature controlled fermentation with glucose meter, when sugar content is lower than 4g/L, terminates fermentation every 2 days sample detection strawberry wine sugar contents.
7. the preparation method of function strawberry fruit wine according to claim 6, which is characterized in that the saccharomyces cerevisiae is
CGMCC No.5083；The compounding lactic acid bacteria is by lactobacillus paracasei CGMCC No.8600 and lactobacillus fermenti CGMCC
No.8611 composition, compounding lactobacillus paracasei quality accounting in lactic acid bacteria is 60%, and lactobacillus fermenti quality accounting is 40%.
8. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (7), described is answered
Flocculant is closed by forming following weight percentage components: Mannoproteins 5~8%, tannin 6~9%, bentonite 83~89%；
0.09~0.11% that quality is Original Strawberry Quality of Liquors is added in composite flocculation agent.
9. the preparation method of function strawberry fruit wine according to claim 1, which is characterized in that in step (8), oligomeric gala
The 1-2% that quality is Original Strawberry Quality of Liquors is added in the 3-6% of the addition quality Original Strawberry Quality of Liquors of sugar, inulin；Micro-filtration membrane aperture
It is 0.22 μm.
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