CN109797078A - A kind of processing technology of wax apple fruit wine - Google Patents
A kind of processing technology of wax apple fruit wine Download PDFInfo
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- CN109797078A CN109797078A CN201910271840.4A CN201910271840A CN109797078A CN 109797078 A CN109797078 A CN 109797078A CN 201910271840 A CN201910271840 A CN 201910271840A CN 109797078 A CN109797078 A CN 109797078A
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Abstract
The present invention provides a kind of processing technology of wax apple fruit wine, comprising the following steps: mashing, enzymatic hydrolysis, alcoholic fermentation, alternating temperature ageing, clarification；Wax apple fruit wine prepared by the present invention, acid content is low, residual sugar amount is high, general flavone content is high, alcoholic strength is moderate, by digesting the alternating temperature ageing after the saccharomycete of ratio allotment, lactobacillus lactis, pediococcus cerevisiae are fermented again, clarifies fruit wine using a variety of clarifying agent scientific matchings, enhance the mouthfeel of fruit wine, keeps the original fragrance of wax-apple fruit；The stability for improving wax apple fruit wine, extends the shelf-life of fruit wine.
Description
Technical field
The present invention relates to fruit wine technical field more particularly to a kind of processing technologys of wax apple fruit wine.
Background technique
Wax-apple (Syzygium samarangense) also known as wax jambo, Java Portugal etc. are planted for Myrtaceae Syzygium
Object originates in Malaysia, Indonesia and India, and the 17th century China introduces a fine variety in Taiwan earliest, is the famous torrid zone, subtropical zone water
Fruit.In recent years, the wax-apple cultivated area in Hainan increases year by year, and up to 100,000 mu, yield increases area year by year.But it by quality, protects
The factors such as fresh phase, pest and disease damage influence, and part fruit is not able to satisfy market demands, results in waste of resources.
Because wax-apple fruit picking time it is short, it is perishable, be not easy to store, moisture loss is serious during postharvest storage, vitamin C,
The nutrient composition contents such as protein and soluble solid reduce, therefore at source to the higher wax-apple of maturity and dehiscent fruit etc. into
Row is first, deep processing is very necessary.Fruit wine processing is to solve fruit marketing fresh hardly possible, overproduction, provides raw material added value and increasing
Receive an effective way of orchard worker's economy.But currently, the technics comparing that wax apple fruit wine is made is single, nutritional ingredient is low, mouthfeel
Difference, and all not can solve and be not easy the shortcomings that storing.With the improvement of people ' s living standards and to healthy attention, in beverage city
The features such as field needs the appearance of Novel wine, has both sugariness, high nutrition, unique style, wax apple fruit wine is also unable to satisfy people to new
Therefore the requirement of type wine carries out the R and D of wax-apple wine energetically, develop fruit wine production, can not only play tropical feature
Resources advantage forms new industry with high content of technology, market prospects are good, and can make full use of tropical fruit resource, mentions
High resource utilization has good ecological benefits and economic benefit.
Summary of the invention
For mirror with this, the present invention provides a kind of processing technologys of wax apple fruit wine, solve the above problems.
The technical scheme of the present invention is realized as follows: a kind of processing technology of wax apple fruit wine, comprising the following steps:
S1, mashing: after taking fresh wax-apple fruit to clean, addition mass ratio is the citric acid and arabo-ascorbic acid of 3~5:1~4
After be beaten, obtain A liquid；
S2, enzymatic hydrolysis: the pectase and phytase that mass ratio is 5:2~5, the enzyme under conditions of 43~45 DEG C is added in A liquid
1~3h is solved, the sucrose that mass fraction is 9~18% is added after enzymatic hydrolysis and carries out adjusting sugar, so that soluble solid content reaches 15
~18%, citric acid is added, 35~45min is sterilized in 86~90 DEG C of water-baths, potassium metabisulfite is eventually adding and is adjusted
Acid, 40~60min of heat sterilization in 73~85 DEG C of water-baths, is cooled to room temperature, and obtains B liquid；
S3, alcoholic fermentation: B liquid is added to saccharomycete, lactobacillus lactis, the beer piece that volume ratio is 1:2~3:1~3
It ferments in coccus, 26~32 DEG C of fermentation temperature, ferment 2~8d, and strain inoculum concentration is the 0.1~0.3% of B liquid quality；
S4, alternating temperature ageing: canned after sediment in separation wine after fermentation, sealing fills matter in 8~10 DEG C of freezers
The edible alkali solution that concentration is 0.3~0.5% is measured, starts 25~36d of ageing, during which changes tank 2 times, changes tank adjustment temperature for the first time
It is 10~15 DEG C, changing tank temperature degree for the second time is 22~30 DEG C, changes after tank and is filled tank every time with ageing wine；
S5, clarification: it is 0.1~0.8g/L gelatin solution, 005~0.12g/L egg-white powder that mass concentration is added after ageing
Solution, 0.03~0.08g/L bentonite solution, 0.1~0.15g/L tea polyphenols compound clarifier, filtering precipitating, after obtaining clarification
Wax apple fruit wine.
Compared with prior art, the beneficial effects of the present invention are: wax apple fruit wine clarity prepared by the present invention is high, acid content
Low, residual sugar amount is high, and general flavone content is high, and alcoholic strength is moderate, and the beneficiating ingredient in wax apple fruit wine retains complete, the wax-apple prepared
Fruit wine is limpid in sight full without precipitating, mouthfeel, and sour-sweet moderate, the smell of fruits is very sweet.Wherein, the present invention is main former with wax-apple fresh fruit
Material adjusts acid after enzymatic hydrolysis, inhibits bacterial reproduction, makes fruit wine clean taste, and have soft feeling, improves aroma after generating ester with alcohol,
As soluble solid content controls, so that sucrose is sufficiently combined with wax-apple fruit self sugar, fruit wine residual sugar amount is improved；It passes through again
Alternating temperature ageing after saccharomycete, lactobacillus lactis, pediococcus cerevisiae after ratio allotment are fermented, the fermentability of strain make fruit
It is saccharide converted strong for alcohol ability in juice, acid content is reduced, the mouthfeel of fruit wine can be enhanced, keeps the original fragrance of wax-apple fruit；Together
When, fruit wine is clarified using a variety of clarifying agent scientific matchings, can sufficiently remove the stability for causing the muddy factor to improve wax apple fruit wine, removal
Kucheng point is caused in fruit wine, extends the shelf-life of fruit wine.
Specific embodiment
The principles and features of the present invention are described below, and illustrated embodiment is served only for explaining the present invention, is not intended to
It limits the scope of the invention.
Embodiment 1
A kind of processing technology of wax apple fruit wine, comprising the following steps:
S1, mashing: it after taking fresh wax-apple fruit to clean, is carried out after citric acid and arabo-ascorbic acid that addition mass ratio is 3:1
Mashing, obtains A liquid；
S2, enzymatic hydrolysis: the pectase and phytase that mass ratio is 5:2 is added in A liquid, 1h, enzyme are digested under conditions of 43 DEG C
The sucrose that mass fraction is 9% is added after solution to carry out adjusting sugar, so that soluble solid content reaches 15%, adds lemon
Acid sterilizes 35min in 86 DEG C of water-baths, is eventually adding potassium metabisulfite and carries out adjusting acid, the heat sterilization in 73 DEG C of water-baths
40min is cooled to room temperature, and obtains B liquid；
S3, alcoholic fermentation: B liquid is added in the saccharomycete, lactobacillus lactis, pediococcus cerevisiae that volume ratio is 1:2:1
It ferments, 26 DEG C of fermentation temperature, ferment 2d, and strain inoculum concentration is the 0.1% of B liquid quality；
S4, alternating temperature ageing: canned after sediment in separation wine after fermentation, it is dense to fill quality for sealing in 8 DEG C of freezers
The edible alkali solution that degree is 0.3% starts ageing 25d, during which changes tank 2 times, and changing tank adjustment temperature for the first time is 10 DEG C, second
Changing tank temperature degree is 22 DEG C, changes after tank and is filled tank every time with ageing wine；
S5, clarification: add after ageing mass concentration be 0.1g/L gelatin solution, 005g/L egg-white powder solution,
The compound clarifier of 0.03g/L bentonite solution, 0.1g/L tea polyphenols, filtering precipitating, the wax apple fruit wine after being clarified.
Embodiment 2
A kind of processing technology of wax apple fruit wine, comprising the following steps:
S1, mashing: it after taking fresh wax-apple fruit to clean, is carried out after citric acid and arabo-ascorbic acid that addition mass ratio is 5:4
Mashing, obtains A liquid；
S2, enzymatic hydrolysis: the pectase and phytase that mass ratio is 1:1 is added in A liquid, 3h, enzyme are digested under conditions of 45 DEG C
The sucrose that mass fraction is 18% is added after solution to carry out adjusting sugar, so that soluble solid content reaches 18%, adds lemon
Acid sterilizes 45min in 90 DEG C of water-baths, is eventually adding potassium metabisulfite and carries out adjusting acid, the heat sterilization in 85 DEG C of water-baths
60min is cooled to room temperature, and obtains B liquid；
S3, alcoholic fermentation: B liquid is added in the saccharomycete, lactobacillus lactis, pediococcus cerevisiae that volume ratio is 1:3:3
It ferments, 32 DEG C of fermentation temperature, ferment 8d, and strain inoculum concentration is the 0.3% of B liquid quality；
S4, alternating temperature ageing: canned after sediment in separation wine after fermentation, it is dense to fill quality for sealing in 10 DEG C of freezers
The edible alkali solution that degree is 0.5% starts ageing 36d, during which changes tank 2 times, and changing tank adjustment temperature for the first time is 15 DEG C, second
Changing tank temperature degree is 30 DEG C, changes after tank and is filled tank every time with ageing wine；
S5, clarification: it is 0.8g/L gelatin solution, 0.12g/L egg-white powder solution, 0.08g/ that mass concentration is added after ageing
The compound clarifier of L bentonite solution, 0.15g/L tea polyphenols, filtering precipitating, the wax apple fruit wine after being clarified.
Embodiment 3
A kind of processing technology of wax apple fruit wine, comprising the following steps:
S1, mashing: it after taking fresh wax-apple fruit to clean, is carried out after citric acid and arabo-ascorbic acid that addition mass ratio is 4:3
Mashing, obtains A liquid；
S2, enzymatic hydrolysis: the pectase and phytase that mass ratio is 5:3 is added in A liquid, 2h, enzyme are digested under conditions of 44 DEG C
The sucrose that mass fraction is 12% is added after solution to carry out adjusting sugar, so that soluble solid content reaches 16%, adds lemon
Acid sterilizes 40min in 88 DEG C of water-baths, is eventually adding potassium metabisulfite and carries out adjusting acid, the heat sterilization in 80 DEG C of water-baths
50min is cooled to room temperature, and obtains B liquid；
S3, alcoholic fermentation: B liquid is added to saccharomycete, lactobacillus lactis, the pediococcus cerevisiae that volume ratio is 1:2.5:2
In ferment, 30 DEG C of fermentation temperature, ferment 5d, strain inoculum concentration be B liquid quality 0.2%；
S4, alternating temperature ageing: canned after sediment in separation wine after fermentation, it is dense to fill quality for sealing in 9 DEG C of freezers
The edible alkali solution that degree is 0.4% starts ageing 31d, during which changes tank 2 times, and changing tank adjustment temperature for the first time is 12 DEG C, second
Changing tank temperature degree is 26 DEG C, changes after tank and is filled tank every time with ageing wine；
S5, clarification: it is 0.5g/L gelatin solution, 0.08g/L egg-white powder solution, 0.05g/ that mass concentration is added after ageing
The compound clarifier of L bentonite solution, 0.12g/L tea polyphenols, filtering precipitating, the wax apple fruit wine after being clarified.
Embodiment 4
The present embodiment is with the difference of embodiment 3, in S2 tune acid step, citric acid is added into A liquid, in 70 DEG C of water-baths
30min is sterilized, potassium metabisulfite is added.
Embodiment 5
The present embodiment is with the difference of embodiment 3, and in S inoculation step, strain inoculum concentration is the 0.4% of B liquid quality.
Comparative example 1
This comparative example is with the difference of embodiment 3, in S1 mashing step, does not add citric acid and arabo-ascorbic acid.
Comparative example 2
This comparative example is with the difference of embodiment 3, and in S3 fermentation step, fermenting microbe is saccharomycete, and inoculum concentration is B liquid matter
The 0.2% of amount；
Comparative example 3
The difference of this comparative example and embodiment 3 is, in S4 ageing step, separates in wine tank after sediment after fermentation
Dress, sealing fills the edible alkali solution that mass concentration is 0.4% in 9 DEG C of freezers, ageing under conditions of temperature is 26 DEG C
31d。
Comparative example 4
The difference of this comparative example and embodiment 3 is, more without containing tea in the compound clarifier that uses in S5 clarification steps
Phenol.
Wax apple fruit wine made from the embodiment of the present invention 1~5 and comparative example 1~4 is subjected to attribute test, test result
It is as follows:
One, quality determination
1, using gas chromatograph for determination clarity；
2, alcoholic strength is measured according to GB/T 15038-2006 " grape wine, fruit wine universaling analysis method " analysis method；
3, total acid is measured according to the analysis method of GB/T15038-2006 " grape wine, fruit wine universaling analysis method "；
4, residual sugar amount is measured using anthrone phynol method；
5, determination of total flavonoids uses ultraviolet-visible spectrophotometry；
6, organic acid in HPLC method measurement fruit wine.
Wax apple fruit wine composition analysis result
Measurement result shows that acid content is low, and residual sugar amount is high according to wax apple fruit wine clarity height prepared by the present invention, total yellow
Ketone content is high, and the beneficiating ingredient in wax apple fruit wine retains completely, and the wax apple fruit wine prepared is limpid in sight, mouthfeel is full, fruity
Strong, effect is better than the prior art.
Two, subjective appreciation:
Every group forms subjective appreciation group by 10 people, to form, fragrance, taste and color 4 before other index determinings
Index first carries out subjective appreciation, and evaluation criteria is as shown in table 1.
1 wax apple fruit wine subjective appreciation table of table
The attribute test of Examples 1 to 5 and 1~4 wax apple fruit wine of comparative example the result is as follows:
| Group | Form | Fragrance | Taste | Color | Total score |
| Embodiment 1 | 26 | 29 | 19 | 17 | 91 |
| Embodiment 2 | 28 | 27 | 18 | 19 | 92 |
| Embodiment 3 | 30 | 30 | 19 | 19 | 98 |
| Embodiment 4 | 28 | 26 | 19 | 17 | 90 |
| Embodiment 5 | 28 | 27 | 18 | 19 | 92 |
| Comparative example 1 | 24 | 26 | 16 | 16 | 82 |
| Comparative example 2 | 25 | 22 | 15 | 15 | 77 |
| Comparative example 3 | 22 | 25 | 15 | 16 | 78 |
| Comparative example 4 | 25 | 23 | 14 | 17 | 79 |
Wax apple fruit wine is shown after a variety of strain composite fermentations by upper table, fruit wine fragrant is dense, is not pungent, and mouthfeel is soft,
It is sour-sweet moderate, and clarified by a variety of clarifying agents, wax apple fruit wine body is pale yellow, and bright limpid, no precipitating uniformly uses the present invention
The wax apple fruit wine organoleptic quality test total score 90 of preparation meets masses and likes, be the splendid fruit wine of a quality more than dividing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of processing technology of wax apple fruit wine, which comprises the following steps:
S1, mashing: after taking fresh wax-apple fruit to clean, addition mass ratio is laggard for the citric acid and arabo-ascorbic acid of 3~5:1~4
Row mashing, obtains A liquid；
S2, enzymatic hydrolysis: by A liquid be added mass ratio be 5:2~5 pectase and phytase, under conditions of 43~45 DEG C digest 1~
3h is carried out after enzymatic hydrolysis adjusting sugar, is adjusted acid, and 40~60min of heat sterilization in 73~85 DEG C of water-baths is cooled to room temperature, obtains B liquid；
S3, alcoholic fermentation: B liquid is added to saccharomycete, lactobacillus lactis, the pediococcus cerevisiae that volume ratio is 1:2~3:1~3
In ferment, 26~32 DEG C of fermentation temperature, ferment 2~8d；
S4, alternating temperature ageing: canned after sediment in separation wine after fermentation, sealing fills dietary alkali in 8~10 DEG C of freezers
Solution starts 25~36d of ageing, during which changes tank 2 times, and changing tank adjustment temperature for the first time is 10~15 DEG C, changes tank temperature degree for the second time
It is 22~30 DEG C, changes after tank and filled tank every time with ageing wine；
S5, clarification: add after ageing mass concentration be 0.1~0.8g/L gelatin solution, 005~0.12g/L egg-white powder solution,
The compound clarifier of 0.03~0.08g/L bentonite solution, 0.1~0.15g/L tea polyphenols, filtering precipitating, the lotus after being clarified
Mist fruit wine.
2. a kind of processing technology of wax apple fruit wine as described in claim 1, which is characterized in that in S2 step: the tune sugar step
It is rapid: the sucrose that mass fraction is 9~18% to be added into A liquid, so that soluble solid content reaches 15~18%.
3. a kind of processing technology of wax apple fruit wine as described in claim 1, which is characterized in that in S2 step: the tune acid step
It is rapid: citric acid is added into A liquid, 35~45min is sterilized in 86~90 DEG C of water-baths, adds potassium metabisulfite.
4. a kind of processing technology of wax apple fruit wine as described in claim 1, which is characterized in that in S3 step: strain inoculum concentration
It is the 0.1~0.3% of B liquid quality.
5. a kind of processing technology of wax apple fruit wine as described in claim 1, which is characterized in that in S4 step: edible alkali solution
Mass concentration is 0.3~0.5%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172382A (en) * | 2019-06-10 | 2019-08-27 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of wax-apple flavones vegetarian feast |
| CN110819499A (en) * | 2019-12-17 | 2020-02-21 | 曾越 | Wax apple fruit health wine |
| CN114317183A (en) * | 2022-03-01 | 2022-04-12 | 吉林农业科技学院 | Preparation method of Shanding fruit juice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110172382A (en) * | 2019-06-10 | 2019-08-27 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of wax-apple flavones vegetarian feast |
| CN110819499A (en) * | 2019-12-17 | 2020-02-21 | 曾越 | Wax apple fruit health wine |
| CN114317183A (en) * | 2022-03-01 | 2022-04-12 | 吉林农业科技学院 | Preparation method of Shanding fruit juice wine |
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