CN112522054A - Longan fermentation liquor, longan compound wine and preparation method - Google Patents
Longan fermentation liquor, longan compound wine and preparation method Download PDFInfo
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Abstract
The invention belongs to the field of food, and particularly relates to fresh longan fermentation liquor and a preparation method thereof. The invention aims to solve the technical problem of providing longan fermentation liquor and a preparation method thereof, wherein the preparation method comprises the following steps: A. fermenting the longan pulp at 25-28 ℃ for 4-8 h; B. adding white granulated sugar, adding citric acid and malic acid, uniformly mixing, and fermenting at 6-8 ℃ for 4-6 d; C. pulping together to obtain longan pulp, adding pectinase and activated yeast, sealing and fermenting at 18-25 ℃ until the alcoholic strength reaches 2-4% vol, and separating to obtain longan fermentation liquor. The longan fermentation liquor has the characteristics of low fusel oil and rich taste levels.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to longan fermentation liquor, longan wine and a preparation method thereof.
Background
The longan has the value of medicine and food, contains rich nutrients such as protein, calcium, iron, vitamins and the like, and also contains a large amount of active ingredients such as polysaccharide, polyphenol, flavone and the like. Modern pharmacological studies show that the longan has the effects of enhancing immunity, regulating endocrine, resisting oxidation, resisting aging, resisting stress, resisting anxiety, resisting tumors and the like. Therefore, the longan has higher nutrition and health care value.
China is a big longan planting country, the annual output accounts for more than 70% of the total world output, part of longan is processed and utilized every year, part of longan is sold in the form of fresh fruits, and a large part of longan is discarded due to putrefaction and deterioration caused by intolerance of storage. The longan discarded on one hand causes resource waste and damages benefits of fruit growers, and on the other hand, the longan discarded on the other hand also causes environmental pollution. Therefore, it is necessary to develop various processing and utilization forms of fresh longan fruits and to accelerate the industrialization of the fresh longan fruits.
The majority of the existing longan wine is prepared by leaching dried longan fruits, and the longan wine lacks the flavor of fresh longan fruits; the fermented longan wine prepared from the fresh longan fruits has high fusel oil content and is easy to drink, and the fermented longan wine is generally fermented by pure yeast and has single fermentation taste. In order to solve the problems, the invention provides semi-fermented longan fermentation liquor, compound wine and a preparation method thereof.
Disclosure of Invention
The invention provides semi-fermented longan fermentation liquor, which solves the defects of high fusel oil and easiness in starting of pure fermented longan fruit wine and the defects of poor flavor and single taste level of fruit wine prepared by pure leaching longan.
The invention relates to a method for preparing semi-fermented longan fermentation liquor, which comprises the following steps:
A. selecting mature and intact longan, soaking the longan in water, peeling and removing kernels, and fermenting longan pulp at 25-28 ℃ for 4-8 hours; wherein, part of longan shells are damaged before soaking;
B. after the fermentation in the step A is finished, adding white granulated sugar, adding citric acid and malic acid, uniformly mixing, and fermenting for 4-6 d at 6-8 ℃;
C. and C, after the fermentation in the step B is finished, pulping the longan pulp and the soaked longan juice together to obtain longan pulp, adding pectinase and activated yeast, performing sealed fermentation at 18-25 ℃ until the alcoholic strength is 2-4% vol, and separating to obtain longan fermentation liquor.
In the step A of the preparation method of the longan fermentation liquor, the longan is local longan in Luzhou.
In the step A of the preparation method of the longan fermentation liquor, the longan fermentation liquor is 1/3-1/2.
In the preparation method step B of the longan fermentation liquor, the addition amount of the white granulated sugar is 5-10% of the weight of the peeled and denucleated longan pulp.
In the step B of the preparation method of the longan fermentation liquor, the addition amount of the citric acid is 0.1-0.3% of the weight of the longan pulp subjected to shelling and denucleation.
In the step B of the preparation method of the longan fermentation liquor, the addition amount of the malic acid is 0.1-0.3% of the weight of the peeled and denucleated longan pulp.
In the step C of the preparation method of the longan fermentation liquor, the addition amount of the pectinase is 0.1-0.3% of the weight of the longan pulp. The pectinase is 10 ten thousand units/g.
In the preparation method step C of the longan fermentation liquid, the adding amount of the activated yeast is 0.3-1% of the weight of the longan pulp.
The invention also provides the longan fermentation liquor prepared by the preparation method of the longan fermentation liquor.
The invention also provides the longan compound wine prepared from the longan fermentation liquor. The preparation method of the longan compound wine comprises the following steps: mixing the longan fermentation liquor, the auxiliary liquor, the white spirit and the water according to the weight ratio of 35-55: 15-25: 5-10: 10-45, and adjusting the pH value to 2.8-3.2 to obtain a blending liquid; preserving the blending liquid, and removing impurities to obtain semi-fermented longan blended wine; the auxiliary liquid is prepared by mixing denucleated and cut crisp green plums, Chinese dates, wolfberry fruits and liquorice in a weight ratio of 60-80: 10-20: 5-10, adding water with the total weight being 8-15 times, preserving heat at 40-60 ℃, cooling, adding white spirit with the total weight being 7-14 times, and leaching and separating. The total weight is the total weight of the denucleated crisp green plums, the denucleated Chinese dates, the barbary wolfberry fruits and the liquorice. The medlar is cut, and other raw materials are cut into strips or blocks with the width of 0.5-1.5 cm.
In the preparation method of the longan compound wine, the temperature is kept at 40-60 ℃ for 2-4 hours.
In the preparation method of the longan compound wine, the leaching time is 1-30 days.
In the preparation method of the longan compound wine, the alcoholic strength of the white spirit is 60-70% vol.
In the preparation method of the longan compound wine, the longan compound wine is preserved at the temperature of 4-8 ℃ for 5-8 days.
In the preparation method of the longan compound wine, the impurity removal is sequentially carried out by adopting coarse diatomite, fine diatomite and a microporous filter membrane for filtration.
The invention also provides the longan compound wine prepared by the preparation method of the longan compound wine.
The invention adopts a semi-fermentation method, provides richer and more-level flavors, controls the fermentation degree, reduces the fusel oil content, and weakens or even eliminates the influence of the first step.
The invention adopts a three-stage medium-low temperature fermentation method, and the taste and flavor of the fresh longan fruits are kept as far as possible on the basis of enriching the taste level of the product.
The early-stage process of the method of the invention brings the natural bacterial system carried by the fresh longan fruit into low-temperature fermentation, and compared with simple yeast fermentation, the method can form richer and more delicate mouthfeel and flavor.
The method of the invention better retains the original flavor of the fresh longan fruits by combining the natural bacterial system, low-temperature fermentation and other methods.
The invention combines the fermented wine and the prepared wine, and has the advantages of rich taste of the fermented wine, rich style of the prepared wine and flexibility and changeability according to the requirements.
Detailed Description
The invention relates to a method for preparing semi-fermented longan fermentation liquor, which comprises the following steps:
(1) selecting completely mature and intact longan with branches to damage or crack partial longan shells, then soaking the longan shells in water, and fermenting the longan pulp subjected to shelling and denucleation at the temperature of 25-28 ℃ for 4-8 h in a heat preservation manner; in the step, part of longan shells are damaged or cracked before soaking, so that the natural bacterial systems on the longan shells are brought into the longan pulp in a soaking mode to participate in subsequent low-temperature fermentation; the longan shell can be damaged or cracked during picking fruits, or can be artificially damaged or cracked after picking fruits, so long as part of the longan shell is damaged or cracked before soaking;
(2) after the longan pulp in the step (1) is fermented, adding white granulated sugar, adding citric acid and malic acid, stirring uniformly, soaking at 6-8 ℃ for low-temperature fermentation for 4-6 days, and discharging sour and astringent gas generated by fermentation at regular time; the adding amount of the white granulated sugar is 5-10% of the weight of the longan pulp, and the adding amount of the citric acid is 0.1-0.3% of the weight of the longan pulp; the addition amount of the malic acid is 0.1-0.3% of the weight of the longan pulp;
(3) after the longan pulp in the step (2) is fermented, pulping the longan pulp and the soaked longan juice together to obtain longan pulp, adding pectinase and activated yeast, uniformly stirring, sealing, and fermenting at 18-25 ℃ in a heat preservation mode until the alcoholic strength reaches 2-4% vol; the addition amount of the pectinase is 0.1-0.3% of the weight of the longan pulp; the adding amount of the activated yeast is 0.3-1% of the weight of the longan pulp; the activated yeast is obtained by activating yeast;
(4) and (4) after the longan pulp in the step (3) is fermented, centrifuging by adopting a centrifugal machine to obtain longan fermentation liquor.
The invention relates to a method for making semi-fermented longan compound wine, which comprises the following steps:
(1) removing kernels of crisp green plums, Chinese dates, wolfberry fruits and liquorice, shearing, adding the crushed materials into purified water, boiling, preserving heat for 2-4 hours at 40-60 ℃, adding white spirit after natural cooling, shaking up, extracting for 1-30 days, and filtering to obtain auxiliary liquid; the weight ratio of the crisp green plums to the Chinese dates to the wolfberry fruits to the liquorice is 60-80: 10-20: 5-10, and the weight is the weight after denucleation and shearing; the using amount of the purified water is 8-15 times of the total weight of the raw materials; the white spirit is 60-70% of white spirit 7-14 times of the total weight of the raw materials;
(2) selecting completely mature and intact longan with branches to damage or crack partial longan shells, then soaking the longan shells in water, and fermenting the longan pulp subjected to shelling and denucleation at the temperature of 25-28 ℃ for 4-8 h in a heat preservation manner; in the step, part of longan shells are damaged or cracked before soaking, so that the natural bacterial systems on the longan shells are brought into the longan pulp in a soaking mode to participate in subsequent low-temperature fermentation; the longan shell can be damaged or cracked during picking fruits, or can be artificially damaged or cracked after picking fruits, so long as part of the longan shell is damaged or cracked before soaking;
(3) after the longan pulp in the step (2) is fermented, adding white granulated sugar, adding citric acid and malic acid, stirring uniformly, soaking at 6-8 ℃ for low-temperature fermentation for 4-6 days, and discharging sour and astringent gas generated by fermentation at regular time; the adding amount of the white granulated sugar is 5-10% of the weight of the longan pulp, and the adding amount of the citric acid is 0.1-0.3% of the weight of the longan pulp; the addition amount of the malic acid is 0.1-0.3% of the weight of the longan pulp;
(4) after the longan pulp in the step (3) is fermented, pulping the longan pulp and the soaked longan juice together to obtain longan pulp, adding pectinase and activated yeast, uniformly stirring, sealing, and fermenting at 18-25 ℃ in a heat preservation mode until the alcoholic strength reaches 2-4% vol; the addition amount of the pectinase is 0.1-0.3% of the weight of the longan pulp; the adding amount of the activated yeast is 0.3-1% of the weight of the longan pulp; the activated yeast is obtained by activating yeast;
(5) after the longan pulp in the step (4) is fermented, centrifuging by using a centrifugal machine to obtain longan fermentation liquor;
(6) adding white spirit, purified water and the auxiliary liquid in the step (1) into the longan fermentation liquid in the step (5), adjusting the pH value to be 2.8-3.2 (adjusting the acidity by using citric acid or sodium bicarbonate), and uniformly stirring to obtain a blending liquid; the weight ratio of the longan fermentation liquid to the auxiliary liquid to the white spirit to the water is 35-55: 15-25: 5-10: 10-45;
(7) and (4) preserving the blending liquid in the step (6) at a low temperature of 4-8 ℃ for 5-8 days, and filtering the blending liquid with coarse diatomite, fine diatomite and a microporous filter membrane for three times to obtain the semi-fermented longan blended wine.
Test examples
(1) Determination of longan natural bacterial system fermentation conditions
The longan fresh fruit has single taste and is easy to be exhausted after being eaten for a long time. If the longan fresh fruit is damaged before picking, the longan fresh fruit is infected and fermented by the environment and natural bacterial systems on the surface of the longan fruit, and the original taste of the longan fresh fruit is different from that of the longan. Therefore, the natural bacterial system on the surface of the longan fruit is introduced into the longan pulp, the fermentation of the longan fruit is artificially controlled, and the taste of the fresh longan fruit is improved. Considering that the optimal growth temperature and the metabolic fermentation temperature of the microorganism are different, a variable temperature fermentation mode of high temperature bacterial system growth and low temperature metabolic fermentation is adopted.
The method comprises the steps of respectively carrying out two treatments of keeping the shape of intact local longan fruits in Luzhou (without introducing a longan natural bacterial system) and artificially breaking or cracking (introducing a longan natural bacterial system) before soaking and cleaning, then cleaning silt on the surfaces of the fruits (soaking, stirring and cleaning for 3-4 times, and slightly submerging the longan fruits in water), carrying out heat preservation for 24 hours after shelling and denucleation at 28 ℃ (the natural bacterial system is complex, and the growth temperature refers to yeast), observing the longan pulp every 4 hours, and obtaining specific results shown in Table 1.
TABLE 1 experiment of the influence of the treatment mode on longan fermentation
The observation result shows that the flavor of the longan pulp can be changed quickly by introducing the natural bacterial system on the surface of the longan into the artificially-cracked or cracked longan fresh fruit for fermentation. When the temperature is kept at 28 ℃ for about 8 hours, the fermentation system can generate more bubbles without putrefactive odor, which indicates that the natural bacterial system is greatly proliferated and no obvious adverse effect is caused on longan pulp. Therefore, artificial opening or cracking treatment is carried out on the longan pulp, and bacterial system growth fermentation is carried out for 4-8 hours at the temperature of 25-28 ℃.
The inventor carries out five gradient flavor fermentation experiments of 4 ℃, 8 ℃, 12 ℃, 16 ℃ and 20 ℃ after carrying out the strain growth fermentation at the temperature of 28 ℃ for about 8 hours, the fermentation observation time is 10 days, and the specific results are shown in the following table 2.
TABLE 2 flavor fermentation experiment
The experiment results show that the natural bacterial system is easy to cause the putrefaction of longan pulp and fruit juice at the temperature of more than 12 ℃, the activity of the natural bacterial system is almost stagnated at the low temperature of 4 ℃, and the natural bacterial system can change the flavor of the longan pulp and fruit juice and leave sufficient manual control time only at the temperature of about 8 ℃. Therefore, the flavor fermentation conditions of the natural strains are selected to be 6-8 ℃ for 4-6 days.
(2) Semi-fermentation treatment of yeast
The longan fresh fruit can generate more alcohol, ester and other substances in the alcohol fermentation process, the taste of the product can be greatly enriched, but the fruit wine fermented for a longer time can easily generate more fusel oil, and the longan fresh fruit can be easily drunk. The longan pulp is fermented to different degrees by the inventor, the longan pulp is blended with the strong aromatic Chinese spirit base wine (with the alcoholic strength of 60% vol) and purified water to prepare a sample with the alcoholic strength of 12% vol, then the sample and the strong aromatic Chinese spirit base wine (with the alcoholic strength of 60% vol) are subjected to alcohol and ester detection, and the detection results are shown in table 3. The longan pulp is prepared by peeling and removing core from longan pulp, introducing the longan pulp into the natural bacterial system, fermenting with flavor, and pulping. Adding an activating yeast into the longan pulp, respectively controlling the fermentation degree to reach 0%, 4%, 8% and 12% vol of alcoholic strength at 22 ℃, and centrifuging to obtain longan fermentation liquor. And (3) preparing longan fermentation liquor to obtain a sample 1, a sample 2, a sample 3 and a sample 4, wherein the longan fermentation liquor is used in an amount of 40% during preparation. According to the blending ratio, after the influence of the white spirit base on the components is removed through data processing, the component pair ratios of the samples 1 to 4 are shown in table 4 (excluding ethanol).
As can be seen from the data in tables 3 and 4, the types of alcohol and ester in the sample are increased significantly after the start of fermentation, but the types of alcohol and ester are changed slightly during the fermentation. The contents of fusel oil (excluding total alcohol except ethanol) and total ester in the longan fermentation liquor are obviously increased along with the improvement of the fermentation degree. Wherein, the contribution of the longan fermentation liquor to the total ester and the fusel oil of the sample is respectively the total ester: 0.89%, 4.83%, 15.52%, 26.02%, fusel oil: 3.42%, 19.20%, 38.79%, 51.02%. The fermentation degree of the longan fermentation liquid is comprehensively considered and controlled to be 2-4% vol of alcoholic strength, so that the flavor of a sample can be increased to the maximum degree, and the influence of fusel oil can be reduced to the maximum degree.
TABLE 3 sample composition test results (excluding ethanol)
TABLE 4 comparison of the alcohol and ester contents of the longan fermentation broths in the samples (data processing, excluding ethanol)
Examples
(1) Removing cores of the raw materials, cutting into pieces, adding 700g of crisp green plums, 200g of Chinese dates, 50g of wolfberry fruits and 50g of liquorice into 10kg of purified water, boiling, preserving heat at 40 ℃ for 4h, naturally cooling, adding 10kg of white spirit with the alcoholic strength of 60% vol, shaking uniformly, leaching for 30 days, and filtering to obtain an auxiliary solution;
(2) selecting 100kg of completely mature longan with branches, picking fruits, removing bad fruits, washing away silt in a soaking mode, and cracking or damaging the peels of the longan with 1/3-1/2 before washing in the fruit picking process;
(3) taking 40kg of longan pulp after husking and denucleating, and fermenting at the temperature of 25 ℃ for 8h in a heat preservation way;
(4) after the longan pulp is fermented, adding 3.6kg of white granulated sugar, 120g of citric acid and 40g of malic acid, uniformly stirring, soaking at 6 ℃ for low-temperature fermentation for 6 days, and discharging sour and astringent gases generated by fermentation at regular time;
(5) after fermentation, pulping the longan pulp and the soaked longan juice together to obtain longan pulp, adding 80g of pectinase and 120g of activated yeast powder, uniformly stirring, sealing, and fermenting at 22 ℃ until the alcoholic strength reaches 3 vol%;
(6) after the fermentation is finished, centrifuging by adopting a centrifugal machine, and collecting longan fermentation liquor;
(7) adding 20kg of longan fermentation liquor into 5kg of white spirit with the alcoholic strength of 60% vol, 15kg of purified water and 10kg of auxiliary liquid, adjusting the acidity to be pH2.94, and uniformly stirring to obtain a prepared liquid;
(8) and preserving the blending solution at the low temperature of 4 ℃ for 7 days, and filtering the blending solution for three times by using coarse diatomite, fine diatomite and a microporous filter membrane to obtain the semi-fermented longan blended wine.
The semi-fermented longan compound wine of the embodiment is subjected to component detection, and the result is as follows:
TABLE 5 semi-fermented longan Compound wine ingredients
TABLE 6 semi-fermented longan Compound wine volatile ingredients
Remarking: in the table, "base liquor intake" data is converted from 60% vol base liquor measurement data in accordance with the addition ratio of the prepared liquor. The base wine comprises base wine used for preparing the auxiliary liquid and base wine used for blending. In Table 6, it appears that the content of some ingredients in the prepared liquor (actual content) is slightly lower than the content of the base liquor (theoretical content), which is a normal phenomenon because of loss and error accumulation in actual operation.
As can be seen from tables 5 and 6, the semi-fermented longan blended wine contains not only the polyphenols, flavones and polysaccharides in the longan, but also the types of alcohol and ester are increased compared with the base liquor of white spirit, wherein the longan fermentation liquor carries more types and total amount of ester, and carries less types and total amount of alcohol.
Claims (10)
1. The preparation method of the longan fermentation liquor is characterized by comprising the following steps: the method comprises the following steps:
A. selecting mature and intact longan, soaking the longan in water, peeling and removing kernels, and fermenting longan pulp at 25-28 ℃ for 4-8 hours; wherein, part of longan shells are damaged before soaking;
B. after the fermentation in the step A is finished, adding white granulated sugar, adding citric acid and malic acid, uniformly mixing, and fermenting for 4-6 d at 6-8 ℃;
C. and C, after the fermentation in the step B is finished, pulping the longan pulp and the soaked longan juice together to obtain longan pulp, adding pectinase and activated yeast, performing sealed fermentation at 18-25 ℃ until the alcoholic strength is 2-4% vol, and separating to obtain longan fermentation liquor.
2. The method for preparing longan fermentation liquor according to claim 1, wherein the longan fermentation liquor comprises the following steps: in the step B, the addition amount of the white granulated sugar is 5-10% of the weight of the peeled and denucleated longan pulp.
3. The method for preparing longan fermentation liquor according to claim 1 or 2, wherein the longan fermentation liquor comprises the following steps: in the step B, the addition amount of the citric acid is 0.1-0.3% of the weight of the peeled and denucleated longan pulp; the addition amount of the malic acid is 0.1-0.3% of the weight of the longan pulp subjected to shelling and denucleation.
4. The method for producing a longan fermentation broth according to any one of claims 1 to 3, wherein: in the step C, the addition amount of the pectinase is 0.1-0.3% of the weight of the longan pulp; the adding amount of the activated yeast is 0.3-1% of the weight of the longan pulp.
5. Longan fermentation broth prepared by the method of any one of claims 1-4.
6. The preparation method of the longan compound wine is characterized by comprising the following steps: the method comprises the following steps: mixing the longan fermentation liquor, the auxiliary liquor, the white spirit and the water according to the weight ratio of 35-55: 15-25: 5-10: 10-45, and adjusting the pH value to 2.8-3.2 to obtain a blending liquid; preserving the blending liquid, and removing impurities to obtain longan blended wine; the auxiliary liquid is prepared by mixing denucleated and cut crisp green plums, Chinese dates, wolfberry fruits and liquorice in a weight ratio of 60-80: 10-20: 5-10, adding water with the total weight being 8-15 times, preserving heat at 40-60 ℃, cooling, adding white spirit with the total weight being 7-14 times, and leaching and separating.
7. The method for making the longan compound wine according to claim 6, wherein the longan compound wine comprises the following steps: preserving the heat for 2-4 h at the temperature of 40-60 ℃; the leaching time is 1-30 d.
8. The method for producing a longan compound wine according to claim 6 or 7, wherein: the alcohol content of the white spirit is 60-70% vol.
9. The method for producing a longan compound wine according to any one of claims 6 to 8, wherein: the preservation is carried out at 4-8 ℃ for 5-8 days; and the impurity removal is carried out by sequentially adopting coarse diatomite, fine diatomite and a microporous filter membrane.
10. A longan wine prepared by the method of any one of claims 6 to 9.
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