CN110229730A - A kind of nutrition blueberry wine and preparation method thereof - Google Patents
A kind of nutrition blueberry wine and preparation method thereof Download PDFInfo
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- CN110229730A CN110229730A CN201910615575.7A CN201910615575A CN110229730A CN 110229730 A CN110229730 A CN 110229730A CN 201910615575 A CN201910615575 A CN 201910615575A CN 110229730 A CN110229730 A CN 110229730A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
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- 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
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12H1/0424—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 with the aid of a polymer
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Abstract
The present invention provides a kind of nutrition blueberry wines and preparation method thereof, belong to wine field.The present invention improves the yield for the wine that flows automatically in blueberry fruit wine, improves its fragrance while reducing its tannin value.The blueberry that the present invention uses has used inducer before picking, which, which can change, is easier to be tieed up bacterium decomposition by Marx's Crewe in the dipping pre-fermentation step that blueberry cell wall makes it during wine brewing, to increase gravity flow wine yield.The present invention also replaces traditional pectase using Marx's Crewe dimension bacterium during impregnating pre fermentation, also effectively improves gravity flow wine yield, also improves the quality of blueberry wine.It can produce to obtain 1053mL gravity flow blueberry wine using the every 2 kilograms of blueberries of nutrition blueberry method for preparing medicated wine provided by the invention, wherein tannin content is only 4.5g/L.
Description
Technical field
The invention belongs to wine field, especially a kind of nutrition blueberry wine and preparation method thereof.
Background technique
Blueberry wine generally uses fresh blueberry, makes through multiple working procedure.Blueberry is fermented into after drinking, not only nutriment
Have no to lose, also make anthocyanidin, selenium, amino acid, vitamin, calcium, phosphorus, iron, zinc, various nutrient elements richer and be easier to by
Absorption of human body, mouthfeel is also than common blueberries, blueberry juice more attractive.
Fruit wine can be divided into gravity flow wine and squeezing wine according to brew method difference.Not by any impressed pressure the case where
Under depend merely on gravity outflow grape wine cry flow automatically wine；It is squeezing wine that the grape wine taken is squeezed out using pressure.Pressing method
It can be divided into mechanical and two kinds manual.What squeezing was most common by hand is " squeezing of basket formula ", because pressure is softr, can be adjusted at any time
Whole, at low cost, effect is good, is still used by many chateaus.Cocktail party is squeezed to extrude very much, so taste is inclined tannin in skin slag
It is bitter.Professional brewery can solely store the wine list come is squeezed out, and then be blent with the wine for needing to improve tannin taste.
It is generally acknowledged that gravity flow wine better than squeezing wine, flows automatically on the market, the price of wine is also above squeezing wine.However existing skill
Lack the technical method for promoting gravity flow wine yield in art.
Elicitor is a kind of special triggering factor, it can open the activity of enzyme in metabolic process, it is thus possible to increase
The content of secondary metabolites can even induce new compound sometimes.There are two types of classification for elicitor, and one is according to thin
Intracellular or cell appearance at and be classified as endogenous elicitor and exogenous elicitor；Another kind is to be divided into life according to its source
Object elicitor and abiotic elicitor.Biological elicitor refers to plant during defence for combating microorganisms infect and generate
Substance, the metabolin generated including conidium, the enzyme of cell wall of degrading, cell wall fragments, organism.Abiotic induction
Son it is all be not in plant cell natural component but can trigger plant cell formed antitoxin signal substance.
According to Saavedra G M, Figueroa N E, Poblete L A, et al.Effects of preharvest
applications of methyl jasmonate and chitosan on postharvest decay,quality
and chemical attributes of Fragaria chiloensis fruit.[J].Food Chemistry,2016,
Mono- text report of 190:448-453., fruit is under elicitor effect, it may occur that cell wall thickness, epidermal structure etc. change, and also can
Additional to generate anthocyanidin and phenolic substances, these can all have an important influence on the quality of wine-making technology and final wine obtained.
Kluyveromyces marxianus bacterium has been reported in the prior art serves as saccharomyces cerevisiae in blueberry wine preparation process
Bacterium uses, and reports Kluyveromyces marxianus in blueberries if application publication number is the Chinese patent of CN 107058140A
Application in liquor brewing.However do not have been reported that it can replace the effect of pectase.
Summary of the invention
For the problem that blueberry wine tannin content is high in the prior art, reserving wine for one's own use, supply falls short of demand, and the present invention provides one kind
Nutrition blueberry wine and preparation method thereof, the present invention reduce its cell wall pectin content to blueberry sprinkling inducer before picking, make
It no longer needs to ferment using pectinase treatment after broken, while can promote blueberry wine yield, reduce tannin value and
Promote whole nutritive value.
Specifically, the present invention is achieved through the following technical solutions:
A kind of nutrition blueberry wine, is brewed by blueberry；
The blueberry has used inducer emulsion to handle before picking；
The inducer emulsion is made of inducer, emulsifier and water, and the inducer emulsion is by by weight
0.03-0.05 part inducer, 0.5-1 parts of emulsifiers and the 2-10 parts of water compositions of part meter.
Preferably, the inducer is organic inductive agent and/or polysaccharide induced agent；
The organic inductive agent is γ-aminobutyric acid, salicylic acid, any one or more in jasmonic；
The polysaccharide induced agent is laminarin, laver amylose, any one or more in algal polysaccharides.
Preferably, the emulsifier is polyoxyethylene sorbitan monoleate, sucrose ester, any one in fatty glyceride.
Preferably, the method that the blueberry is handled before picking using inducer emulsion is as follows:
7-14 days before picking, an inducer emulsion is uniformly sprayed to blueberry surface daily, wherein inducer emulsion
Fountain height is 100-250mL/ cluster.
The method for preparing above-mentioned nutrition blueberry wine, steps are as follows:
(1) it is beaten；
(2) pre fermentation is impregnated；
(3) it ferments；
(4) it clarifies.
Preferably, the method for preparing above-mentioned nutrition blueberry wine, steps are as follows:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed, is passed through titanium dioxide
Sulphur makes free sulur dioxide concentration 30-50mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium, make its concentration (0.5-2) in pulp ×
106CFU/mL, pre fermentation 5-10 days at 3-10 DEG C cross 500-1000 mesh mesh screen, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 120-250g/L in pre-fermentation broth, adds yeast
Nutritional agents makes soluble nitrogen content 150-250mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae in pre-fermentation broth
Concentration is (0.5-2) × 106CFU/mL, fermentation temperature are 20-25 DEG C, and fermentation to pol is 2-5g/L, obtains fermentation liquid；
(4) it clarifies: fermentation liquid is cooled to 2-5 DEG C, the clarifying agent of quality of fermentation broth 0.1-0.5% is added under stiring,
Continue stirring 10-20 minutes after addition, stand 12-24 hours, centrifugation takes supernatant, microwave sterilization obtains nutrition blueberry
Wine.
Preferably, the method for preparing above-mentioned nutrition blueberry wine, steps are as follows:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed, is passed through titanium dioxide
Sulphur makes free sulur dioxide concentration 30-50mg/L, obtains pulp；
(2) impregnate pre fermentation: addition pectase makes pectin enzyme concentration 0.2-0.5g/L in pulp, adds saccharomyces cerevisiae,
Make the concentration (0.5-2) × 10 of saccharomyces cerevisiae in pulp6CFU/mL, pre fermentation 5-10 days, is warming up at 10-15 DEG C
60-80 DEG C of heat preservation enzyme deactivation in 10-20 minutes is living, crosses 500-1000 mesh mesh screen, filters out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 120-250g/L in pre-fermentation broth, adds yeast
Nutritional agents makes soluble nitrogen content 150-250mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae in pre-fermentation broth
Concentration is (0.5-2) × 106CFU/mL, fermentation temperature are 20-25 DEG C, and fermentation to pol is 2-5g/L, obtains fermentation liquid；
(4) it clarifies: fermentation liquid is cooled to 2-5 DEG C, the clarifying agent of quality of fermentation broth 0.1-0.5% is added under stiring,
Continue stirring 10-20 minutes after addition, stand 12-24 hours, centrifugation takes supernatant, microwave sterilization obtains nutrition blueberry
Wine.
Preferably, the yeast food is soybean protein isolate and/or yeast extract.
Preferably, the clarifying agent is polyvinylpyrrolidone.
The invention has the beneficial effects that: fruit wine is prepared in the prior art to be usually required to destroy fresh fruit cell using pectase
A large amount of polysaccharose substance in wall, and the present invention is not used pectase and transfers impregnated in advance using kluyveromyces marxianus bacterium
Just pectic substance will be decomposed in passing in fermentation process, avoid additional processing pectin enzyme process, while being also improved certainly
The yield for staying fruit wine reserves fruit wine for one's own use and is generally acknowledged that relatively squeezing fruit wine has lower tannin intensity and higher nutritive value.In order to
It can impregnate and preferably decompose pectin in fermentation process, change blueberry cell wall structure using inducer in advance before picking, make
Kluyveromyces marxianus bacterium can play maximum effect.
Specific embodiment
The present invention is further elaborated on combined with specific embodiments below, following embodiments are only used to explain this hair
It is bright, it is not intended to limit the present invention.
Specifically, the raw material sources used in following embodiments or No. CAS it is as follows:
Blueberry, kind are short filling blueberry, the plantation of Heihe In The Heilongjiang River area.
Jasmonic, No. CAS: 77026-92-7.
Laminarin, content >=90%, the production of Xi'an Bioisystech Co., Ltd, Tianrui.
Algal polysaccharides, content >=90%, the production of Xi'an Bioisystech Co., Ltd, Tianrui.
Laver amylose, content >=90%, the production of Xi'an Bioisystech Co., Ltd, Tianrui.
Polyoxyethylene sorbitan monoleate, i.e. Tween 80, the glad Chemical Co., Ltd.'s production of Guang Zhou Miho.
Sucrose fatty ester, the production of Shandong Ju Rong bioengineering Co., Ltd.
Sulfur dioxide, No. CAS: 7446-09-5.
Marx's Crewe ties up bacterium, and scientific name is Kluyveromyces marxianus, ATCC36534, is purchased from the abundant life of upper Hisense
Object Science and Technology Ltd..
Pectase, food-grade, enzyme activity 18000U/g,
Sucrose, CAS 57-50-1 analyze pure, Beijing Kang Puhui dimension Science and Technology Ltd. production.
Saccharomyces cerevisiae, scientific name are Saccharomyces cerevisiae, ATCC9080, are purchased from Shanghai north promise biotechnology
Co., Ltd.
Soybean protein isolate, the production of illawarra mountain pine biological products Co., Ltd.
Yeast extract, No. CAS: 8013-01-2, it is purchased from the smooth Science and Technology Co., Ltd. of upper Haitai.
Polyvinylpyrrolidone, No. CAS: 9003-39-8, model PVPK90, the production of Guangdong Yue Mei Chemical Co., Ltd..
Embodiment 1
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is mixed by 0.03 part of jasmonic, 1 part of polyoxyethylene sorbitan monoleate and 8.97 parts of water by weight
Conjunction uniformly obtains.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 2
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 portion of laminarin, 0.01 part of algal polysaccharides, 1 portion of poly- sorb by weight
Ester 80 and 8.97 part water is uniformly mixed and obtains.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 3
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 portion of laminarin, 0.01 part of laver amylose, 1 portion of poly- sorb by weight
Ester 80 and 8.97 part water is uniformly mixed and obtains.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 4
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 part of jasmonic, 0.006 portion of laminarin, 0.004 part of purple by weight
Dish polysaccharide, 1 part of polyoxyethylene sorbitan monoleate and 8.97 parts of water are uniformly mixed and obtain.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 5
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 part of jasmonic by weight, 0.006 portion of laminarin, 0.004 part of sea
Polysaccharides, 1 part of polyoxyethylene sorbitan monoleate and 8.97 parts of water are uniformly mixed and obtain.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 6
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 part of jasmonic by weight, 0.006 portion of laminarin, 0.004 part of sea
Polysaccharides, 1 part of sucrose fatty ester and 8.97 parts of water are uniformly mixed and obtain.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Embodiment 7
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry for wine brewing is 10 days before picking, daily to blueberry table
An inducer emulsion is uniformly sprayed in face, and wherein inducer emulsion fountain height is 180mL/ cluster；
The inducer emulsion is by 0.02 part of jasmonic by weight, 0.006 portion of laminarin, 0.004 part of sea
Polysaccharides, 1 part of sucrose fatty ester and 8.97 parts of water are uniformly mixed and obtain.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed to blueberry pulp
Percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtains pulp；
(2) impregnate pre fermentation: addition pectase makes pectin enzyme concentration 0.3g/L in pulp, adds saccharomyces cerevisiae, make fruit
The concentration of saccharomyces cerevisiae is 1.0 × 10 in slurry6CFU/mL, pre fermentation 10 days at 15 DEG C are warming up to 80 DEG C and keep the temperature 15 minutes
Enzyme deactivation is living, crosses 1000 mesh mesh screens, filters out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Reference examples 1
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry did not spray any inducer.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) it is beaten: picking and the processed blueberry of inducer emulsion is not used, select healthy blueberry, be crushed to blueberries
Meat percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtain pulp；
(2) impregnate pre fermentation: addition pectase makes pectin enzyme concentration 0.3g/L in pulp, adds saccharomyces cerevisiae, make fruit
The concentration of saccharomyces cerevisiae is 1.0 × 10 in slurry6CFU/mL, pre fermentation 10 days at 15 DEG C are warming up to 80 DEG C and keep the temperature 15 minutes
Enzyme deactivation is living, crosses 1000 mesh mesh screens, filters out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Reference examples 2
A kind of nutrition blueberry wine, is brewed by blueberry, and the blueberry did not spray any inducer.
Above-mentioned nutrition blueberry wine the preparation method comprises the following steps:
(1) it is beaten: picking and the processed blueberry of inducer emulsion is not used, select healthy blueberry, be crushed to blueberries
Meat percentage of damage is 90%, is passed through sulfur dioxide, makes free sulur dioxide concentration 30mg/L, obtain pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration 1.0 × 10 in pulp6CFU/
ML, pre fermentation 7 days at 4 DEG C cross 1000 mesh mesh screens, filter out pomace, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 200g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 200mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration 1.0 in pre-fermentation broth
×106CFU/mL, fermentation temperature are 25 DEG C, and fermentation to pol is 2.0g/L, obtains fermentation liquid；
The mixture that the yeast food is soybean protein isolate and yeast extract mass ratio is 1:3；
(4) it clarifies: fermentation liquid being cooled to 4 DEG C, is added with stirring the polyethylene pyrrole of quality of fermentation broth 0.3% in 30rpm
Pyrrolidone continues that former revolving speed is kept to stir 20 minutes after addition, stands 12 hours, and 5000rpm is centrifuged 20 minutes, takes supernatant
Liquid 500W microwave sterilization 5 minutes, obtains nutrition blueberry wine.
Test case 1
Nutrition blueberry wine yield
Meet the blueberry of embodiment 1-6 and reference examples 1-2 requirement according to embodiment 1-6's and reference examples 1-2 using 2 kilograms
Method prepares nutrition blueberry wine, counts the yield for the wine that flows automatically in blueberry wine made from various methods.The gravity flow wine is not
The wine of gravity outflow is depended merely in the case where by any impressed pressure, and is filtered in dipping pre-fermentation step using pressure squeezing
The pomace removed reprocesses to obtain wine as squeezing wine.
The results are shown in Table 1.
1 nutrition blueberry wine yield of table
| Yield (mL) | |
| Embodiment 1 | 921 |
| Embodiment 2 | 917 |
| Embodiment 3 | 926 |
| Embodiment 4 | 924 |
| Embodiment 5 | 983 |
| Embodiment 6 | 1053 |
| Embodiment 7 | 1018 |
| Reference examples 1 | 877 |
| Reference examples 2 | 785 |
As seen from the above table, method provided by the invention can effectively be promoted reserve wine yield, especially inducer for one's own use must can not
It is few, when not using inducer, reserves wine yield for one's own use and be maintained at the level told somebody what one's real intentions are, obtained significantly using yield after inducer
Promotion, particularly, cooperate mark in Kluyveromyces sp dipping pre fermentation can make maximum production.
Test case 2
The measurement of blueberry wine tannin content
Contained using the tannin that Folin-Denis method measures the nutrition blueberry wine of embodiment 1-7 and the preparation of reference examples 1-2 method
Amount, specific method wait tannin analysis method and the constringent relationship of sense organ in red wine referring to Li Hao, Li Yun, Li Lianmei
[J] wine brewing, 2008 (3): mono- text of 68-70..
Test result is as shown in table 2.
2 blueberry wine tannin content of table
As seen from the above table, used Kluyveromyces marxianus bacterium that tannin can be significantly reduced for impregnating pre-fermentation step
Content is conducive to promote blueberry wine mouthfeel, reduces blueberry wine astringent sense.
Test case 3
Blueberry wine aroma assay
Fragrance content is measured to nutrition blueberry wine made from 1-7 grades of reference examples 1-2 of embodiment.Blueberry wine odorous principle
For benzyl carbinol and 4 hydroxybutyric acid ethyl ester.Test method is to remove wine sample 100mL, successively uses the dichloromethane of 50mL, 30mL and 30mL
Alkane extracts 3 times, merges organic phase, and nitrogen, which is blown, is concentrated into 5mL, and anhydrous sodium sulfate is added to be dried overnight, and continues to be blown with nitrogen and is concentrated into
1mL, GC-MS analysis.GC-MS analysis condition is DB-5 quartz capillary column, and 250 DEG C of injector temperature, split sampling shunts
Than 15:1, staged heating, 40 DEG C are maintained 2 minutes, 100 DEG C are risen to the rate of 6 DEG C/min, then with the rate of 5 DEG C/min
240 DEG C are warming up to, is maintained 15 minutes, carrier gas is nitrogen, and constant current 1mL/min, Mass Spectrometry Conditions are the ionization of the source EI, and ion source temperature is
200℃。
Test result is as shown in table 3.
3 blueberry wine aroma content of table
As seen from the above table, more compared with blueberry wine aroma made from conventional method using blueberry wine aroma made from the method for the present invention
It is strong.
Claims (9)
1. a kind of nutrition blueberry wine, which is characterized in that brewed by blueberry；
The blueberry has used inducer emulsion before picking；
The inducer emulsion is by 0.03-0.05 part inducer, 0.5-1 parts of emulsifiers and 2-10 parts of water by weight
Composition.
2. nutrition blueberry wine according to claim 1, which is characterized in that the inducer be organic inductive agent and/or
Polysaccharide induced agent；
The organic inductive agent is γ-aminobutyric acid, salicylic acid, any one or more in jasmonic；
The polysaccharide induced agent is laminarin, laver amylose, any one or more in algal polysaccharides.
3. nutrition blueberry wine according to claim 1, which is characterized in that the emulsifier be polyoxyethylene sorbitan monoleate, sucrose ester,
Any one in fatty glyceride.
4. nutrition blueberry wine according to claim 1, which is characterized in that the blueberry uses inducer milkiness before picking
The method of liquid processing is as follows:
7-14 days before picking, an inducer emulsion is uniformly sprayed to blueberry surface daily, wherein inducer emulsion sprays
Amount is 100-250mL/ cluster.
5. the method for preparing nutrition blueberry wine described in claim 1-4 any one, which is characterized in that steps are as follows:
(1) it is beaten；
(2) pre fermentation is impregnated；
(3) it ferments；
(4) it clarifies.
6. preparing the method for nutrition blueberry wine according to claim 5, which is characterized in that steps are as follows:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed, is passed through sulfur dioxide,
Make free sulur dioxide concentration 30-50mg/L, obtains pulp；
(2) impregnate pre fermentation: addition kluyveromyces marxianus bacterium makes its concentration (0.5-2) × 10 in pulp6CFU/
ML, pre fermentation 5-10 days at 3-10 DEG C cross 500-1000 mesh mesh screen, obtain pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 120-250g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 150-250mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration in pre-fermentation broth
For (0.5-2) × 106CFU/mL, fermentation temperature are 20-25 DEG C, and fermentation to pol is 2-5g/L, obtains fermentation liquid；
(4) it clarifies: fermentation liquid is cooled to 2-5 DEG C, the clarifying agent of quality of fermentation broth 0.1-0.5% is added under stiring, be added
After continue stirring 10-20 minute, stand 12-24 hours, be centrifuged, take supernatant, microwave sterilization obtains nutrition blueberry wine.
7. preparing the method for nutrition blueberry wine according to claim 5, which is characterized in that steps are as follows:
(1) be beaten: picking uses the processed blueberry of inducer emulsion, selects healthy blueberry, is crushed, is passed through sulfur dioxide,
Make free sulur dioxide concentration 30-50mg/L, obtains pulp；
(2) impregnate pre fermentation: addition pectase makes pectin enzyme concentration 0.2-0.5g/L in pulp, adds saccharomyces cerevisiae, make fruit
The concentration of saccharomyces cerevisiae is (0.5-2) × 10 in slurry6CFU/mL, pre fermentation 5-10 days, is warming up to 60-80 at 10-15 DEG C
DEG C heat preservation enzyme deactivation in 10-20 minute is living, and mistake 500-1000 mesh mesh screen obtains pre-fermentation broth；
(3) ferment: sucrose is added into pre-fermentation broth makes cane sugar content 120-250g/L in pre-fermentation broth, adds yeast nutrition
Agent makes soluble nitrogen content 150-250mg/L in pre-fermentation broth, and addition saccharomyces cerevisiae makes saccharomyces cerevisiae concentration in pre-fermentation broth
For (0.5-2) × 106CFU/mL, fermentation temperature are 20-25 DEG C, and fermentation to pol is 2-5g/L, obtains fermentation liquid；
(4) it clarifies: fermentation liquid is cooled to 2-5 DEG C, the clarifying agent of quality of fermentation broth 0.1-0.5% is added under stiring, be added
After continue stirring 10-20 minute, stand 12-24 hours, be centrifuged, take supernatant, microwave sterilization obtains nutrition blueberry wine.
8. preparing the method for nutrition blueberry wine described according to claim 6 or 7, which is characterized in that the yeast food is big
Beans protein isolate and/or yeast extract.
9. preparing the method for nutrition blueberry wine described according to claim 6 or 7, which is characterized in that the clarifying agent is polyethylene
Pyrrolidones.
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Application publication date: 20190913 |