CN110408505A - A method of red yeast rice fruit wine is prepared using pears slag - Google Patents
A method of red yeast rice fruit wine is prepared using pears slag Download PDFInfo
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- CN110408505A CN110408505A CN201910857473.6A CN201910857473A CN110408505A CN 110408505 A CN110408505 A CN 110408505A CN 201910857473 A CN201910857473 A CN 201910857473A CN 110408505 A CN110408505 A CN 110408505A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
A method of preparing red yeast rice fruit wine, including following technical step using pears slag: (1) fresh pears juicing is collected with pears slag；(2) milling treatment of colloid of pears slag；(3) pears slag ultra high pressure treatment；(4) monascus liquid seeds culture；(5) pears slag red koji fermentation；(6) fruit wine yeast ferments；(7) filtering with it is filling.The red yeast rice pears slag wine alcoholic strength that preparation method of the present invention brews is low, fermentation time is short, excellent in flavor, fruity are dense, bright color, meets consumer demand.The monascorubin that Monascus ruber generates can colour for pears slag wine, while its metabolite can also improve the function affect of pears slag fruit wine.The present invention prepares fruit wine using pears slag, solves by-product in pears production of articles, and residue Utilizing question is turned waste into wealth, so that maximum resource utilization, plays the role of the environment that economizes on resources and protect.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of method for preparing red yeast rice fruit wine using pears slag.
Background technique
Dangshan pear contains sugar, acid and multivitamin, vegetal pole horn of plenty.In addition to fresh food, it also can be processed into various pears
Product.But pears slag be all used as animal feed or it is fermented make fuel even landfill disposal, utilization rate is extremely low, not only wastes
Nutritional resource abundant, and pollute environment.Will make pears product after remaining pears slag as make fruit wine raw material be
A kind of effective way to economize on resources.
Fruit wine occupies the 15-20 % to drink in the world, and it is grape wine that wherein ratio is maximum.Fruit wine be with fresh fruit juice,
Fruit or inspissated juice are raw material, are fermented using yeast.Monascus is a kind of fungi, it can generate a large amount of natural red yeast rice colors
Element.Monascus metabolite GABA, monoccolinK have reduce blood pressure, antibacterial, reducing blood lipid, norcholesterol effect.Monascus
Also energy metabolism generates a variety of enzymes, such as amylase, carbohydrase, Esterified Enzyme, protease, pectase.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for preparing red yeast rice fruit wine using pears slag.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of prepared using pears slag
The method of red yeast rice fruit wine, including the following steps:
Step 1: it is 50-100 μm that pears slag, which is ground to fineness,；
Step 2: ultra high pressure treatment, dwell time 8-12min, after obtaining ultra high pressure treatment are carried out to the product that step 1 obtains
Pears slag；
Step 3: sterile water is added to monascus specie inclined-plane, the spore in inclined-plane is scraped with inoculation shovel, bacteria suspension is made；
In liquid seed culture medium after bacteria suspension access sterilizes by the inoculum concentration of 2.5-5%, in 30-35 DEG C of temperature, revolving speed 100-
4-6d is cultivated in the shaking table of 200r/min, obtains monascus liquid seeds；
Step 4: by after ultra high pressure treatment pears slag and sterile water according to the ratio of mass ratio 1:7-10 be mixed to get mixture, and
It is put into aerobic fermentation tank, glucose, the 0.8- of the 2.5-3.5% of the quality of mixture is then added to the aerobic fermentation tank
Then the dipotassium hydrogen phosphate of 1.2 % is inoculated with the monascus liquid seeds of its quality 8-12%, in 30-35 DEG C of temperature, speed of agitator
50-100r/min, 15-25 times that ventilatory capacity is fermentating liquid volume per hour, aerobic fementation culture 48-72h obtains fermentation liquid；
Step 5: the pH of Monascus fermentation broth being adjusted to 4.4-4.6 with citric acid, adjusts initial pol to 17-19 degree with sucrose；
Then it sterilizes and cools to room temperature, obtain fruit wine culture medium；
Step 6: it is the fruit wine yeast that its quality 0.5-0.7% is added in the white sand sugar juice of 4-6% to mass concentration, 37-38 DEG C
Then culture solution is cooled to room temperature to get fruit wine yeast activating solution is arrived to culture solution surface blistering by stationary culture；
Step 7: into fruit wine culture medium, being inoculated with the fruit wine yeast activating solution of its quality 8-12%, fermentation temperature is controlled in 23-25
DEG C, closed culture 4-5d obtains wine fermentation liquid；
Step 8: wine fermentation liquid being filtered by 100-120 mesh filter screen, collects filtrate, the initial filter that then will be obtained after prefiltration
Liquid is filtered the primary filtrate using the device for ultrafiltration membrane of 0.075-0.100 μm of aperture, pressure 0.25-0.45MPa, receives
Collection obtains whole filtrate, spare；
Step 9: whole filtrate is filling and obtain red yeast rice wine products after sterilizing.
Preferred technical solution are as follows: in step 1, use stainless steel colloid mill that pears slag is ground to fineness as 50-100 μm.
Preferred technical solution are as follows: remove the peel, be enucleated after cleaning pears, pulp is cut into the pears block of partial size 1.5-3.0cm, so
Pears block is immersed in the citric acid that pH value is 4.0 afterwards, uses juicing crusher machine after impregnating 5min, obtain pears slurry, then into pears slurry
Its 0.1% pectase of quality is added, is digested at 44-46 DEG C, then heats to 80-90 DEG C and keeps the temperature 10min to carry out enzyme deactivation, connect
Be cooled to room temperature, using 100-120 mesh filter screen filter, collect filter residue be pears slag.
Preferred technical solution are as follows: in step 2, ultra high pressure treatment are as follows: at a temperature of 5-30 DEG C, be pressure matchmaker with water, use
The ultra high pressure treatment of 300-400MPa.
Preferred technical solution are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent:
Glucose 10-12%；
White granulated sugar 8-10%；
Beef extract 2.5%；
Peptone 0.8%；
Sodium nitrate 0.5%；
Sodium chloride 0.25%；
Zinc sulfate 0.1%；
Magnesium sulfate 0.1%；
Surplus is purified water；
Preparation method includes: that raw material is fitted into shaking flask according to the composition of raw materials of liquid seed culture medium, and 121 DEG C of saturated vapors go out
It cools after bacterium 15-20min to room temperature, it is spare.
Preferred technical solution are as follows: in step 9, the condition of sterilization are as follows: 12-15min is sterilized in 65-80 DEG C of heat preservation, is then existed
Room temperature is cooled in 40min.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
1, the present invention is obtained red using monascus and yeast elder generation post-fermentation using the by-product pears slag after the juicing of fresh pears as raw material
Bent fruit wine, excellent in flavor, fruity be dense, bright color simultaneously containing the various bioactive components of red yeast rice meets consumer's
Demand.
2, the present invention prepares fruit wine using pears slag, to solve by-product in the processing of pears product, provides a kind of new, effectively
Solution, data utilization rate is improved, to economize on resources and environment being protected to play beneficial effect.
3, the present invention utilizes colloid mill and ultra high pressure treatment pears slag, and pears slag had both been made to be easier to be fermented by monascus and yeast
It utilizes, and has subtracted the culture medium process for sterilizing before Fermentation Condition of Monascus spp, optimize technological operation.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book is understood other advantages and efficacy of the present invention easily.
Embodiment 1: a method of red yeast rice fruit wine is prepared using pears slag
A method of red yeast rice fruit wine is prepared using pears slag, which is characterized in that including following technical step.
(1) fresh pears juicing is collected with pears slag
It is removed the peel after pears are cleaned, is enucleated, pulp is cut into the uniform fritter of partial size 1.5-3.0cm, add phase according to mass ratio 1:1
The citric acid solution of the pH 4.0 of homogenous quantities uses juicing crusher machine after impregnating 5min, obtains pears slurry.Its quality is added into pears slurry
0.1% pectase digests 2h at 45 ± 1 DEG C, then heats to 85 ± 1 DEG C and keep the temperature 10min, enzyme deactivation.Solution is cooled to room
Temperature is filtered using 100 mesh filter screens, collects filtrate respectively and filter residue, filtrate are pear juice, filter residue is pears slag.
The pears, for Dangshan pear fruit mature, fresh, disease-free, that nothing is rotten.
The pectase, is food-grade, and enzyme activity is 80,000 U/g.
(2) milling treatment of colloid of pears slag
Pears slag is used into food-grade stainless steel milling treatment of colloid, being ground to fineness is 50-100 μm, spare.
(3) pears slag ultra high pressure treatment
Pears slag after milling treatment of colloid is fitted into food grade plastic bag, it is hot in vacuum gauge pressure -0.09~-0.10MPa environment
Sealing, is then placed in food extra-high tension unit, is pressure matchmaker with water at a temperature of 15 DEG C, using 350MPa ultra high pressure treatment, protects
Press time 10min.
(4) monascus liquid seeds culture
The preparation of liquid seed culture medium: 11% glucose, 9% white granulated sugar, 2.5% beef extract, 0.8% peptone, 0.5% nitric acid
Sodium, 0.25% sodium chloride, 0.1% zinc sulfate, 0.1% magnesium sulfate, remaining is food-grade purified water, amounts to 100%；Liquid seeds are trained
It supports base to be fitted into shaking flask, cool after 121 DEG C of saturated vapor sterilizing 17min to room temperature, it is spare.
Liquid seeds culture.Appropriate amounts of sterilized water is added to fresh monascus specie inclined-plane, it will be in inclined-plane with inoculation shovel
Spore is wiped off, and bacteria suspension is made；In liquid seed culture medium after bacteria suspension access sterilizes by 4% inoculum concentration, in temperature
5d is cultivated in 32 DEG C of degree, the shaking table of revolving speed 150r/min, obtains monascus liquid seeds.
(5) pears slag red koji fermentation
By after ultra high pressure treatment pears slag and sterile water mix and be put into aerobic fermentation tank according to the ratio of mass ratio 1:8, so
Afterwards be added mixed liquor quality 3% glucose, 1% dipotassium hydrogen phosphate, be inoculated with 10% monascus liquid seeds, 32 DEG C of temperature,
Speed of agitator 70r/min, 20 times that ventilatory capacity is fermentating liquid volume per hour, ventilate sealed fermenting culture 60h.
(6) fruit wine yeast ferments
Fruit wine culture medium is prepared.After the completion of Fermentation Condition of Monascus spp, the pH of Monascus fermentation broth is adjusted to 4.5 with citric acid, uses sucrose
Initial pol is adjusted to 18 degree；It cools after 121 DEG C of saturated vapor sterilizing 17min to room temperature, it is spare.
Fruit wine yeast activation.Fruit wine yeast is added in the white sand sugar juice of mass concentration 5% by 0.6% additive amount, 37-
38 DEG C of stationary cultures, until yeast activates successfully after culture solution surface blistering；Culture solution is cooled to room temperature to get fruit wine is arrived
Yeast activated liquid.
Wine fermentation.Into the fruit wine culture medium after sterilizing, it is inoculated with 10% fruit wine yeast activating solution, fermentation temperature control
At 24 DEG C, closed culture 4.5d obtains wine fermentation liquid.
The fruit wine yeast is dry ferment, and water content is less than 5.5%, the rate of getting alcohol " (with 96%(volume fraction) second
Alcohol meter)/(%) " it is greater than 48.
(7) filtering with it is filling
Prefiltration.Wine fermentation liquid is filtered by 100 mesh filter screens, collects filtrate, it is spare.
Ultrafiltration membrance filter.By the filtrate after prefiltration, using 0.08 μm of aperture, the device for ultrafiltration membrane mistake of pressure 0.35MPa
Filtrate is collected in filter, spare.
Filling and sterilization.The filtrate that ultrafiltration membrance filter is obtained, quantitative filling enter in vial, complete using capping or spiral cover
It is sealed at bottle.Bottle after filling is placed in water-bath type disinfection equipment, and 14min is sterilized in 70 DEG C of heat preservations, then in 40min
Room temperature is cooled to get red yeast rice wine products are arrived.
The red yeast rice pears slag wine alcoholic strength that present embodiment brews is low, fermentation time is short, excellent in flavor, fruity are dense, color
Pool is bright, meets consumer demand.The monascorubin that Monascus ruber generates can colour for pears slag wine, while its metabolite
The function affect of pears slag fruit wine can also be improved.The present invention prepares fruit wine using pears slag, solves by-product in pears production of articles
Object --- --- residue Utilizing question, turns waste into wealth, so that maximum resource utilization, plays the work for economizing on resources and protecting environment
With.
Embodiment 2: a method of red yeast rice fruit wine is prepared using pears slag
A method of red yeast rice fruit wine is prepared using pears slag, including the following steps:
Step 1: it is 50 μm that pears slag, which is ground to fineness,；
Step 2: ultra high pressure treatment, dwell time 10min, the pears after obtaining ultra high pressure treatment are carried out to the product that step 1 obtains
Slag；
Step 3: sterile water is added to monascus specie inclined-plane, the spore in inclined-plane is scraped with inoculation shovel, bacteria suspension is made；
In liquid seed culture medium after bacteria suspension access sterilizes by 2.5% inoculum concentration, in 30 DEG C of temperature, revolving speed 100r/min
Shaking table in cultivate 4d, obtain monascus liquid seeds；
Step 4: by after ultra high pressure treatment pears slag and sterile water according to the ratio of mass ratio 1:7 be mixed to get mixture, and put
Enter in aerobic fermentation tank, 2.5% glucose of the quality of mixture, 0.8% phosphoric acid are then added to the aerobic fermentation tank
Then hydrogen dipotassium is inoculated with the monascus liquid seeds of its quality 8%, be every in 30 DEG C of temperature, speed of agitator 50r/min, ventilatory capacity
15 times of hour fermentating liquid volume, aerobic fementation culture 48h obtains fermentation liquid；
Step 5: the pH of Monascus fermentation broth being adjusted to 4.4 with citric acid, adjusts initial pol to 17 degree with sucrose；Then it sterilizes
And cool to room temperature, obtain fruit wine culture medium；
Step 6: the fruit wine yeast of its quality 0.5% being added in the white sand sugar juice for being 4% to mass concentration, 37 DEG C of stationary cultures are extremely
Then culture solution is cooled to room temperature to get fruit wine yeast activating solution is arrived by culture solution surface blistering；
Step 7: into fruit wine culture medium, being inoculated with the fruit wine yeast activating solution of its quality 8%, fermentation temperature is controlled at 23 DEG C, closed
4d is cultivated, wine fermentation liquid is obtained；
Step 8: wine fermentation liquid is filtered by 100 mesh filter screens, collection filtrate, the primary filtrate that then will be obtained after prefiltration,
The primary filtrate is filtered using the device for ultrafiltration membrane of 0.075 μm of aperture, pressure 0.25MPa, collection obtains whole filtrate, standby
With；
Step 9: whole filtrate is filling and obtain red yeast rice wine products after sterilizing.
Preferred embodiment are as follows: in step 1, use stainless steel colloid mill that pears slag is ground to fineness as 50 μm.
Preferred embodiment are as follows: remove the peel, be enucleated after cleaning pears, pulp is cut into the pears block of partial size 3.0cm, then will
Pears block immerses in the citric acid that pH value is 4.0, uses juicing crusher machine after impregnating 5min, obtains pears slurry, is then added into pears slurry
Its 0.1% pectase of quality digests at 46 DEG C, then heats to 90 DEG C and keep the temperature 10min to carry out enzyme deactivation, be then cooled to room
Temperature is filtered using 120 mesh filter screens, and collecting filter residue is pears slag.
Preferred embodiment are as follows: in step 2, ultra high pressure treatment are as follows: at a temperature of 30 DEG C, be pressure matchmaker with water, use
The ultra high pressure treatment of 400MPa.
Preferred embodiment are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent:
Glucose 12%；
White granulated sugar 10%；
Beef extract 2.5%；
Peptone 0.8%；
Sodium nitrate 0.5%；
Sodium chloride 0.25%；
Zinc sulfate 0.1%；
Magnesium sulfate 0.1%；
Surplus is purified water；
Preparation method includes: that raw material is fitted into shaking flask according to the composition of raw materials of liquid seed culture medium, and 121 DEG C of saturated vapors go out
It cools after bacterium 20min to room temperature, it is spare.
Preferred embodiment are as follows: in step 9, the condition of sterilization are as follows: 12-15min is sterilized in 80 DEG C of heat preservations, is then existed
Room temperature is cooled in 40min.
Embodiment 3: a method of red yeast rice fruit wine is prepared using pears slag
A method of red yeast rice fruit wine is prepared using pears slag, including the following steps:
Step 1: it is 100 μm that pears slag, which is ground to fineness,；
Step 2: ultra high pressure treatment, dwell time 12min, the pears after obtaining ultra high pressure treatment are carried out to the product that step 1 obtains
Slag；
Step 3: sterile water is added to monascus specie inclined-plane, the spore in inclined-plane is scraped with inoculation shovel, bacteria suspension is made；
By 5% inoculum concentration by the liquid seed culture medium after bacteria suspension access sterilizing, in 35 DEG C of temperature, revolving speed 200r/min
6d is cultivated in shaking table, obtains monascus liquid seeds；
Step 4: by after ultra high pressure treatment pears slag and sterile water according to the ratio of mass ratio 1:10 be mixed to get mixture, and put
Enter in aerobic fermentation tank, 3.5% glucose of the quality of mixture, the phosphoric acid of 1.2 % are then added to the aerobic fermentation tank
Then hydrogen dipotassium is inoculated with the monascus liquid seeds of its quality 12%, be in 35 DEG C of temperature, speed of agitator 100r/min, ventilatory capacity
25 times of fermentating liquid volume per hour, aerobic fementation culture 72h, obtain fermentation liquid；
Step 5: the pH of Monascus fermentation broth being adjusted to 4.6 with citric acid, adjusts initial pol to 19 degree with sucrose；Then it sterilizes
And cool to room temperature, obtain fruit wine culture medium；
Step 6: the fruit wine yeast of its quality 0.7%, 37-38 DEG C of standing training being added in the white sand sugar juice for being 6% to mass concentration
It supports to culture solution surface blistering, culture solution is then cooled to room temperature to get fruit wine yeast activating solution is arrived；
Step 7: into fruit wine culture medium, being inoculated with the fruit wine yeast activating solution of its quality 12%, fermentation temperature is controlled at 25 DEG C, close
Culture 5d is closed, wine fermentation liquid is obtained；
Step 8: wine fermentation liquid is filtered by 120 mesh filter screens, collection filtrate, the primary filtrate that then will be obtained after prefiltration,
The primary filtrate is filtered using the device for ultrafiltration membrane of 0.100 μm of aperture, pressure 0.45MPa, collection obtains whole filtrate, standby
With；
Step 9: whole filtrate is filling and obtain red yeast rice wine products after sterilizing.
Preferred embodiment are as follows: in step 1, use stainless steel colloid mill that pears slag is ground to fineness as 100 μm.
Preferred embodiment are as follows: remove the peel, be enucleated after cleaning pears, pulp is cut into the pears block of partial size 1.5cm, then will
Pears block immerses in the citric acid that pH value is 4.0, uses juicing crusher machine after impregnating 5min, obtains pears slurry, is then added into pears slurry
Its 0.1% pectase of quality digests at 44 DEG C, then heats to 80 DEG C and keep the temperature 10min to carry out enzyme deactivation, be then cooled to room
Temperature is filtered using 100 mesh filter screens, and collecting filter residue is pears slag.
Preferred embodiment are as follows: in step 2, ultra high pressure treatment are as follows: at a temperature of 5 DEG C, be pressure matchmaker with water, use
The ultra high pressure treatment of 300MPa.
Preferred embodiment are as follows: the composition of raw materials of liquid seed culture medium includes the raw material of following mass percent:
Glucose 10%；
White granulated sugar 8%；
Beef extract 2.5%；
Peptone 0.8%；
Sodium nitrate 0.5%；
Sodium chloride 0.25%；
Zinc sulfate 0.1%；
Magnesium sulfate 0.1%；
Surplus is purified water；
Preparation method includes: that raw material is fitted into shaking flask according to the composition of raw materials of liquid seed culture medium, and 121 DEG C of saturated vapors go out
It cools after bacterium 15min to room temperature, it is spare.
Preferred embodiment are as follows: in step 9, the condition of sterilization are as follows: 12-15min is sterilized in 65 DEG C of heat preservations, is then existed
Room temperature is cooled in 40min.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (6)
1. a kind of method for preparing red yeast rice fruit wine using pears slag, it is characterised in that: include the following steps:
Step 1: it is 50-100 μm that pears slag, which is ground to fineness,；
Step 2: ultra high pressure treatment, dwell time 8-12min, after obtaining ultra high pressure treatment are carried out to the product that step 1 obtains
Pears slag；
Step 3: sterile water is added to monascus specie inclined-plane, the spore in inclined-plane is scraped with inoculation shovel, bacteria suspension is made；
In liquid seed culture medium after bacteria suspension access sterilizes by the inoculum concentration of 2.5-5%, in 30-35 DEG C of temperature, revolving speed 100-
4-6d is cultivated in the shaking table of 200r/min, obtains monascus liquid seeds；
Step 4: by after ultra high pressure treatment pears slag and sterile water according to the ratio of mass ratio 1:7-10 be mixed to get mixture, and
It is put into aerobic fermentation tank, glucose, the 0.8- of the 2.5-3.5% of the quality of mixture is then added to the aerobic fermentation tank
Then the dipotassium hydrogen phosphate of 1.2 % is inoculated with the monascus liquid seeds of its quality 8-12%, in 30-35 DEG C of temperature, speed of agitator
50-100r/min, 15-25 times that ventilatory capacity is fermentating liquid volume per hour, aerobic fementation culture 48-72h obtains fermentation liquid；
Step 5: the pH of Monascus fermentation broth being adjusted to 4.4-4.6 with citric acid, adjusts initial pol to 17-19 degree with sucrose；
Then it sterilizes and cools to room temperature, obtain fruit wine culture medium；
Step 6: it is the fruit wine yeast that its quality 0.5-0.7% is added in the white sand sugar juice of 4-6% to mass concentration, 37-38 DEG C
Then culture solution is cooled to room temperature to get fruit wine yeast activating solution is arrived to culture solution surface blistering by stationary culture；
Step 7: into fruit wine culture medium, being inoculated with the fruit wine yeast activating solution of its quality 8-12%, fermentation temperature is controlled in 23-25
DEG C, closed culture 4-5d obtains wine fermentation liquid；
Step 8: wine fermentation liquid being filtered by 100-120 mesh filter screen, collects filtrate, the initial filter that then will be obtained after prefiltration
Liquid is filtered the primary filtrate using the device for ultrafiltration membrane of 0.075-0.100 μm of aperture, pressure 0.25-0.45MPa, receives
Collection obtains whole filtrate, spare；
Step 9: whole filtrate is filling and obtain red yeast rice wine products after sterilizing.
2. the method according to claim 1 for preparing red yeast rice fruit wine using pears slag, it is characterised in that: in step 1, using not
It is 50-100 μm that pears slag is ground to fineness by rust steel colloid mill.
3. the method according to claim 1 for preparing red yeast rice fruit wine using pears slag, it is characterised in that: gone after cleaning pears
Pulp is cut into the pears block of partial size 1.5-3.0cm by skin, stoning, is then immersed pears block in the citric acid that pH value is 4.0, is impregnated
With juicing crusher machine after 5min, pears slurry is obtained, its 0.1% pectase of quality then is added into pears slurry, is digested at 44-46 DEG C, so
After be warming up to 80-90 DEG C and keep the temperature 10min to carry out enzyme deactivation, be then cooled to room temperature, filtered using 100-120 mesh filter screen, received
Collecting filter residue is pears slag.
4. the method according to claim 1 for preparing red yeast rice fruit wine using pears slag, it is characterised in that: in step 2, super-pressure
Processing are as follows: be pressure matchmaker with water, using the ultra high pressure treatment of 300-400MPa at a temperature of 5-30 DEG C.
5. the method according to claim 1 for preparing red yeast rice fruit wine using pears slag, it is characterised in that: liquid seed culture medium
Composition of raw materials include following mass percent raw material:
Glucose 10-12%；
White granulated sugar 8-10%；
Beef extract 2.5%；
Peptone 0.8%；
Sodium nitrate 0.5%；
Sodium chloride 0.25%；
Zinc sulfate 0.1%；
Magnesium sulfate 0.1%；
Surplus is purified water；
Preparation method includes: that raw material is fitted into shaking flask according to the composition of raw materials of liquid seed culture medium, and 121 DEG C of saturated vapors go out
It cools after bacterium 15-20min to room temperature, it is spare.
6. the method according to claim 1 for preparing red yeast rice fruit wine using pears slag, it is characterised in that: in step 9, sterilization
Condition are as follows: 12-15min is sterilized in 65-80 DEG C of heat preservation, and room temperature is then cooled in 40min.
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Cited By (2)
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|---|---|---|---|---|
| CN110934282A (en) * | 2019-12-23 | 2020-03-31 | 安徽海神黄酒集团有限公司 | Preparation method of lotus leaf cooking wine |
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