CN111961555A - Typical persimmon fruity cordial and preparation method thereof - Google Patents
Typical persimmon fruity cordial and preparation method thereof Download PDFInfo
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Classifications
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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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses typical persimmon fruity type cordial and a preparation method thereof, and belongs to the technical field of wine brewing. The preparation method of the typical persimmon fruity type cordial comprises the following steps: selecting and processing raw materials, removing stalks of persimmons, crushing and pulping, preparing persimmon juice, preparing alcohol fermentation by using persimmon distilled liquor, preparing persimmon concentrated juice, extracting fragrance, and adding the extracted high-concentration fragrance extracting solution into the persimmon distilled liquor to obtain the liqueur with typical persimmon fruity flavor. According to the invention, the high-concentration persimmon aroma extracting solution is obtained through steam distillation, nitrogen blowing concentration and ethanol solvent replacement processes, and is added into the persimmon distilled liquor, so that the obtained persimmon liqueur has typical persimmon aroma, is elegant and mellow, has complete liquor body and harmonious flavor, greatly improves the additional value of the persimmon industry, and realizes higher economic value.
Description
Technical Field
The invention relates to the technical field of wine brewing, and particularly relates to typical persimmon fruity liqueur and a preparation method thereof.
Background
The persimmon is rich in nutrition, enjoys the reputation of "holy fruit", is rich in glucose, fructose, carotene, vitamin B, C and trace elements such as iron, calcium, phosphorus and the like required by human bodies, and is a fruit with extremely rich and comprehensive nutritional ingredients; the persimmon is not only a fruit, but also can be used as a medicine, and the medicine considers that the persimmon has various efficacies of clearing heat, promoting fluid production, relieving cough and the like; however, the persimmons are concentrated in maturation period, easy to soften, short in shelf life, not resistant to storage, large in marketing difficulty and low in overall benefit, so that the persimmon deep processing industry including persimmon cakes, persimmon wine, persimmon vinegar and the like develops rapidly.
The liqueur is mainly prepared by taking fermented wine, distilled wine or edible alcohol as a wine base, adding edible auxiliary materials, food additives and the like, extracting or redistilling and other processes or directly adding useful components extracted from the auxiliary materials, and has a special style.
At present, the transparency and sweetness of persimmon liqueur are emphasized, the natural and rich aroma of mature persimmons is difficult to be effectively concentrated into the persimmon liqueur, the obtained persimmon liqueur has light aroma, and therefore how to concentrate and extract persimmon pulp to obtain the persimmon liqueur with typical persimmon aroma is a problem to be solved urgently at present.
Disclosure of Invention
Aiming at the problems and the defects in the prior art, the invention provides typical persimmon fruity cordial and a preparation method thereof.
As a first aspect of the present invention, there is provided a method for preparing a typical persimmon fruity type cordial, comprising the steps of:
(1) selecting fresh and mature persimmons with the sugar content of 12-15%, and washing the surfaces of the persimmons;
(2) removing stems of fresh persimmons cleaned in the first step, crushing and pulping, adding 0.006-0.008 g/100mL of sulfurous acid into pulp for sterilization, adding 0.03-0.05 g/100mL of activated pectinase and 0.03-0.05 g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40-45 ℃ for 4-6 hours, and storing at-6.5-8.5 ℃ for 3-5 days;
(3) preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using 100-150-mesh filter cloth to obtain clear persimmon juice;
(4) preparing persimmon distilled liquor: adjusting the acidity of the clarified persimmon juice to 7.5-7.8 g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 30-40 mg/L, adding 0.02g/100mL of active dry saccharomyces cerevisiae, fully stirring, controlling the fermentation temperature to 24-26 ℃, controlling the fermentation period to 7-10 days, controlling the residual sugar to be lower than 4g/L, finishing the fermentation when the alcoholic strength is not increased, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 30-40% vol. (ii) a
(5) Preparing persimmon concentrated juice: evaporating most of water in the persimmon juice at the temperature of 60-65 ℃ under the vacuum degree of 90-100KPa, reducing the volume to 1/6-1/4 of the original volume, and increasing the content of soluble solid matters from 10-15% to 60-70%;
(6) extracting aroma of the concentrated juice: distilling persimmon concentrated juice by adopting a steam distillation mode, heating and collecting emulsion in a triangular flask, adding sodium chloride with the mass concentration of 0.1-0.2 g/mL into the triangular flask, then pouring the sodium chloride into a liquid separation funnel, completely separating an oil layer and a water layer by using a separating funnel, standing the mixture after the mixture is turned upside down and mixed uniformly until the mixture is completely layered, sucking out upper-layer aroma extracting solution, adding anhydrous sodium acetate, standing the mixture for 22-26 hours, adding food-grade ethanol with the same volume, and concentrating the mixture to 1/2 of the volume by using a nitrogen blowing instrument to obtain high-concentration aroma extracting solution;
(7) preparation of typical persimmon fruity cordial: and (4) adding the high-concentration aroma extracting solution obtained in the step (6) into the persimmon distilled liquor obtained in the step (4) to obtain the liqueur with typical persimmon fruity flavor.
Preferably, the persimmons selected in the step (1) are naturally mature and good-color fresh persimmons in Jingjin Ji area.
Preferably, the frozen state in step (3) refers to squeezing at-6.5 to-8.5 ℃ to ensure the sugar degree of the fruit pulp.
Preferably, the sugar degree of the persimmon juice filtered in the step (3) is 210-230 g/L, and the juice yield is 70-80%.
Preferably, the active dry saccharomyces cerevisiae in the step (4) is saccharomyces cerevisiae CICC 1045.
Preferably, the concentration of the anhydrous sodium acetate in the step (6) is 0.1-0.2 g/mL.
Preferably, the volume ratio of the high-concentration aroma extracting solution and the persimmon distilled liquor in the step (7) is 50-80 ml/100L.
As a first aspect of the present invention, there is provided a typical persimmon fruity type liqueur, which is produced by the above-mentioned production method.
Compared with the prior art, the invention has the beneficial effects that:
1. the method does not need to carry out deastringency treatment in the traditional persimmon wine brewing process, directly selects fresh naturally mature persimmons, has simple process steps, and saves cost and time.
2. The process of steam distillation extraction, nitrogen blowing concentration and ethanol solvent replacement is adopted, so that the loss of low-boiling-point aroma substances is reduced, and the natural and safe aroma substance extracting solution with high specification is realized.
3. The high-concentration aroma extracting solution prepared by the concentration process is added into the persimmon distilled liquor, so that the aroma of the persimmon distilled liquor can be obviously improved, the aroma richness and typicality are increased, the prepared typical persimmon fruity type cordial is lemon yellow, is clear and transparent, has strong aroma, is complex and elegant, has typical and outstanding fresh persimmon aroma, is good in liquor body balance, mellow, fine and complete in taste and long in aftertaste, the additional value of the persimmon industry is greatly improved, the nutritional value of persimmons is reserved, and higher economic value is realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the scope of protection of the present invention.
The present invention is further illustrated by the following specific examples. It should be understood that the detailed description and specific examples, while indicating the present invention, are intended for purposes of illustration and explanation only and are not intended to limit the scope of the invention.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Example 1
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease rotten fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing for-6.5 days for 3 days.
(3) Preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis at the temperature of-6.5 to-8.5 ℃, filtering by using 100 filter cloth after squeezing to obtain clear persimmon juice with the sugar degree of 215g/L, wherein the juice yield is 79%.
(4) Preparing persimmon distilled liquor: adjusting the acidity of the clarified persimmon juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 26 ℃, performing a fermentation period for 7 days, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 30% vol.
(5) Preparing persimmon concentrated juice: the persimmon juice is evaporated to remove most of water in the juice under the vacuum degree of 90KPa and the temperature of 60 ℃, the volume is reduced to 1/6 of the original volume, and the content of soluble solid matters is increased from 10% to 60%.
(6) Extracting aroma of the concentrated juice: distilling persimmon concentrated juice by adopting a steam distillation mode, heating and collecting emulsion in a triangular flask, adding sodium chloride with the mass concentration of 0.1g/mL into the triangular flask, then pouring the sodium chloride into a separating funnel, turning upside down and uniformly mixing, standing until the mixture is completely layered, sucking out upper-layer aroma extracting solution, adding anhydrous sodium acetate, standing for 22 hours, adding food-grade ethanol with the same volume, and concentrating to 1/2 of the volume by using a nitrogen blowing instrument to obtain high-concentration aroma extracting solution.
(7) Preparation of typical persimmon fruity cordial: adding the high-concentration aroma extracting solution obtained in the step (6) into the persimmon distilled liquor obtained in the step (4), wherein the volume ratio of the high-concentration aroma extracting solution to the persimmon distilled liquor is 50 mL: 100L of the obtained liqueur has typical persimmon fruity flavor.
Example 2
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease rotten fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.05g/100mL of activated pectinase and 0.05g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 45 ℃ for 6 hours, and storing at-7 ℃ for 5 days.
(3) Preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis at the temperature of-6.5 to-8.5 ℃, filtering by using 120-mesh filter cloth after squeezing to obtain clear persimmon juice with the sugar degree of 215g/L, wherein the juice yield is 77%.
(4) Preparing persimmon distilled liquor: adjusting the acidity of the clarified persimmon juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 30mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 24 ℃, controlling the fermentation period to be 7 days, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 35% vol.
(5) Preparing persimmon concentrated juice: the persimmon juice is evaporated to remove most of water in the juice under the vacuum degree of 95KPa and the temperature of 65 ℃, the volume is reduced to 1/5 of the original volume, and the content of soluble solid matters is increased from 12% to 65%.
(6) Extracting aroma of the concentrated juice: distilling persimmon concentrated juice by adopting a steam distillation mode, heating and collecting emulsion in a triangular flask, adding sodium chloride with the mass concentration of 0.15g/mL into the triangular flask, then pouring the sodium chloride into a separating funnel, completely separating an oil layer and a water layer by using the separating funnel, sucking out upper-layer aroma extracting solution, adding anhydrous sodium acetate, standing for 24 hours, adding food grade ethanol with the same volume, and concentrating to 1/2 of the volume by using a nitrogen blowing instrument to obtain high-concentration aroma extracting solution.
(7) Preparation of typical persimmon fruity cordial: adding the high-concentration aroma extracting solution obtained in the step 6 into the persimmon distilled liquor obtained in the step 4, wherein the volume ratio of the high-concentration aroma extracting solution to the persimmon distilled liquor is 60 mL: 100L, obtaining the liqueur with typical persimmon fruity flavor.
Example 3
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease rotten fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.05g/100mL of activated pectinase and 0.05g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 45 ℃ for 5 hours, and storing at-7.5 ℃ for 4 days.
(3) Preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis at the temperature of-6.5 to-8.5 ℃, filtering by using filter cloth of 150 meshes after squeezing to obtain clear persimmon juice with the sugar degree of 225g/L, wherein the juice yield is 76%.
(4) Preparing persimmon distilled liquor: adjusting the acidity of the clarified persimmon juice to 7.5g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 26 ℃, controlling the fermentation period to be 10 days, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 40% vol.
(5) Preparing persimmon concentrated juice: the persimmon juice is steamed to remove most of water in the juice under the vacuum degree of 100KPa and the temperature of 65 ℃, the volume is reduced to 1/5 of the original volume, and the content of soluble solid matters is increased from 14% to 70%.
(6) Extracting aroma of the concentrated juice: distilling persimmon concentrated juice by adopting a steam distillation mode, heating and collecting emulsion in a triangular flask, adding sodium chloride with the mass concentration of 0.2g/mL into the triangular flask, then pouring the sodium chloride into a separating funnel, completely separating an oil layer and a water layer by using the separating funnel, sucking out upper-layer aroma extracting solution, adding anhydrous sodium acetate, standing for 26 hours, adding food grade ethanol with the same volume, and concentrating to 1/2 of the volume by using a nitrogen blowing instrument to obtain high-concentration aroma extracting solution.
(7) Preparation of typical persimmon fruity cordial: adding the high-concentration aroma extracting solution obtained in the step (6) into the persimmon distilled liquor obtained in the step (4), wherein the volume ratio of the high-concentration aroma extracting solution to the persimmon distilled liquor is 80 mL: 100L, obtaining the liqueur with typical persimmon fruity flavor.
Comparative example 1
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease rotten fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing at-5-10 ℃ for 3 days.
(3) Preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering with 120-mesh filter cloth to obtain clear persimmon juice with sugar degree of 215g/L, wherein the juice yield is 76%.
(4) Preparing persimmon distilled liquor: adjusting the acidity of clear juice to 7.5g/L by using tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 25 ℃, controlling the fermentation period to be 0 day, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 30 vol%.
Comparative example 2
(1) Raw material selection and treatment: selecting fresh persimmons with sugar content of 15% in the Jingjin Ji producing area which are naturally mature and have no disease rotten fruits, and washing the surfaces of the persimmons clean.
(2) Persimmon stem removal, crushing and pulping: crushing the fresh persimmons cleaned in the first step by using a crusher, adding 0.006-0.008 g/100mL of sulfurous acid into the pulp for sterilization, then adding 0.04g/100mL of activated pectinase and 0.04g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40 ℃ for 5 hours, and storing at-5-10 ℃ for 3 days.
(3) Preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering with 120-mesh filter cloth to obtain clear persimmon juice with sugar degree of 215g/L, wherein the juice yield is 75%.
(4) Preparing persimmon distilled liquor: adjusting the acidity of clear juice to 7.5g/L by using tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 35mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 26 ℃, controlling the fermentation period to be 0 day, controlling the residual sugar to be lower than 4g/L, stopping fermentation when the alcoholic strength is not increased any more, and distilling to obtain the persimmon distilled liquor with the alcoholic strength of 30 vol%.
(5) Preparing persimmon concentrated juice: the persimmon juice is steamed to remove most of water in the juice under the vacuum degree of 100KPa and the temperature of 60 ℃, the volume is reduced to 1/6 of the original volume, and the content of soluble solid matters is improved from about 10% to 60%.
(6) Preparation of typical persimmon fruity cordial: filtering and sterilizing the persimmon concentrated juice obtained in the step 5, and then mixing the filtered and sterilized persimmon concentrated juice with the weight ratio of 1: 2 to the persimmon distilled liquor obtained in the step 4 to obtain the liqueur with typical persimmon fruity flavor.
Sensory evaluation was conducted by a sensory evaluator in organization speciality on the typical persimmon fruity liqueur prepared in the above examples and comparative examples according to the sensory evaluation criteria in table 1, and the results are shown in table 2.
The physical and chemical indexes of the typical persimmon fruity type cordial prepared in the above examples and comparative examples are shown in table 2, and the main aroma components are shown in table 3.
TABLE 1 typical sensory index grading Standard of persimmon fruity type cordial
Table 2 shows the physical and chemical indexes of typical persimmon fruity liqueur prepared in the examples and comparative examples
Typical persimmon fruity type cordial contains relatively high content of volatile flavor substances such as phenethyl alcohol, isoamyl alcohol, ethyl caprylate, ethyl caprate, ethyl acetate, caprylic acid, capric acid and the like.
The typical aroma of the main volatile flavors is as follows:
| phenylethanolic acid | Rose fragrance and flower fragrance | Octanoic acid ethyl ester | Pineapple and fruit incense |
| Isoamyl alcohol | Apple with fragrance and hot taste | Capric acid ethyl ester | Rose incense |
| Octanoic acid | Fat smells and becomes fruity after dilution | Ethyl acetate | Banana and apple fragrance with astringent taste |
| Capric acid | Fruit incense | Lactic acid ethyl ester | Sweet, fruit, and grass flavors |
Table 3 main aroma components of typical persimmon fruity liqueur prepared in examples and comparative examples
As can be seen from tables 2 to 3, in examples 1, 2 and 3, liqueurs having typical persimmon fruity flavor were obtained by crushing and pulping persimmons, squeezing and filtering, alcoholic fermentation, preparation of persimmon concentrated juice, and aroma extraction, and adding the extracted high-concentration aroma extract to persimmon distilled liquor. The persimmon liqueur obtained by the invention has typical persimmon aroma, is lemon yellow, clear and transparent, has strong and strong aroma, is complex and elegant, has typical and prominent fresh persimmon aroma, has complete wine body, and has mellow, fine and smooth taste and long aftertaste.
Comparative example 1 persimmon wine was obtained by directly using persimmon raw material and subjecting the same to alcoholic fermentation and distillation, and typical persimmon was light in flavor and was less noticeable in flavor.
Comparative example 2 adopts the process of directly mixing and blending the concentrated persimmon juice with the persimmon distilled liquor, and the sensory indexes such as taste, aroma and the like of the prepared persimmon juice wine are lower than those of the example, which shows that the aroma extraction can well improve the taste and flavor of the persimmon wine.
In conclusion, the invention takes fresh persimmons as raw materials, the persimmons are crushed and pulped, squeezed and filtered, fermented by alcohol, the concentrated persimmon juice is prepared and the aroma is extracted, and the extracted high-concentration aroma extracting solution is added into the persimmon distilled liquor, so as to obtain the liqueur with typical persimmon fruity flavor. According to the invention, the high-concentration persimmon aroma extracting solution is obtained through the processes of steam distillation extraction, nitrogen blowing concentration and ethanol solvent replacement, the characteristic of the aroma of the persimmon distilled liquor is obviously improved, the aroma richness and typicality are increased, the prepared typical persimmon fruity type cordial is lemon-yellow, clear and transparent, the aroma is rich and strong, complex, elegant and fresh persimmon fruity is typically prominent, the liquor body balance is good, the taste is mellow, fine and complete, the aftertaste is long, the additional value of the persimmon industry is greatly improved, the nutritional value of persimmons is retained, and higher economic value is realized.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation method of typical persimmon fruity cordial is characterized by comprising the following steps:
(1) raw material selection and treatment: selecting fresh and mature persimmons with the sugar content of 12-15%, and washing the surfaces of the persimmons;
(2) persimmon stem removal, crushing and pulping: removing stems of fresh persimmons cleaned in the first step, crushing and pulping, adding 0.006-0.008 g/100mL of sulfurous acid into pulp for sterilization, adding 0.03-0.05 g/100mL of activated pectinase and 0.03-0.05 g/100mL of cellulase into the sterilized persimmon pulp, uniformly mixing, carrying out enzymolysis reaction at 40-45 ℃ for 4-6 hours, and storing at-6.5-8.5 ℃ for 3-5 days;
(3) preparing persimmon juice: squeezing the persimmon pulp subjected to enzymolysis in a frozen state, and filtering by using 100-150-mesh filter cloth to obtain clear persimmon juice;
(4) preparing persimmon distilled liquor: adjusting the acidity of the clarified persimmon juice to 7.5-7.8 g/L by using a tartaric acid solution, adding sulfite to adjust the content of free sulfur dioxide in the persimmon juice to 30-40 mg/L, adding 0.02g/100mL of brewing active dry yeast, fully stirring, controlling the fermentation temperature to be 24-26 ℃, controlling the fermentation period to be 7-10 days, controlling the residual sugar to be lower than 4g/L, finishing fermentation when the alcoholic strength is not increased, and distilling to obtain persimmon distilled liquor with the alcoholic strength of 30-40% vol;
(5) preparing persimmon concentrated juice: evaporating most of water in the persimmon juice at the temperature of 60-65 ℃ under the vacuum degree of 90-100KPa, reducing the volume to 1/6-1/4 of the original volume, and increasing the content of soluble solid matters from 10-15% to 60-70%;
(6) extracting aroma of the concentrated juice: distilling persimmon concentrated juice by adopting a steam distillation mode, heating and collecting emulsion in a triangular flask, adding 0.1-0.2 g/mL of solid sodium chloride into the triangular flask, then pouring the mixture into a separating funnel, turning the mixture upside down and uniformly mixing, standing until the mixture is completely layered, sucking out upper-layer aroma extracting solution, adding anhydrous sodium acetate, standing for 22-26 hours, adding food grade ethanol with the same volume, and concentrating to 1/2 of the volume by using a nitrogen blower to obtain high-concentration aroma extracting solution;
(7) preparation of typical persimmon fruity cordial: and (4) adding the high-concentration aroma extracting solution obtained in the step (6) into the persimmon distilled liquor obtained in the step (4) to obtain the liqueur with typical persimmon fruity flavor.
2. The method for preparing a typical persimmon fruity cordial as claimed in claim 1, wherein the persimmon selected in the step (1) is a fresh persimmon naturally mature and good in color in Jingjin Ji area.
3. The method of claim 1, wherein the frozen state in step (3) is a state of pressing at-6.5 to-8.5 ℃ to ensure the sugar content of the pulp.
4. The method for preparing a typical persimmon fruity cordial according to claim 1, wherein the sugar degree of the persimmon juice filtered in the step (3) is 210 to 230 g/L.
5. The method of preparing a typical persimmon fruity cordial according to claim 1 or 4, wherein the persimmon juice has a juicing rate of 70 to 80%.
6. The method for preparing a typical persimmon fruity type cordial as set forth in claim 1, wherein the active dry saccharomyces cerevisiae of step (4) is saccharomyces cerevisiae CICC 1045.
7. The method for preparing a typical persimmon fruity cordial as set forth in claim 1, wherein the amount of anhydrous sodium acetate added in step (6) is 0.1-0.2 g/mL.
8. The method of preparing a typical persimmon fruity type cordial as set forth in claim 1, wherein the volume ratio of the high-concentration aroma extract liquid of step (7) to persimmon distilled spirit is 50-80 mL/100L.
9. A typical persimmon fruity cordial characterized by being prepared by the preparation method of the typical persimmon fruity cordial of any one of claims 1 to 8.
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