CN112760185A - Method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits - Google Patents
Method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits Download PDFInfo
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- 241001104824 Nitraria tangutorum Species 0.000 title claims abstract description 178
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 62
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 41
- 235000000346 sugar Nutrition 0.000 claims description 28
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 23
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 23
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 230000032683 aging Effects 0.000 claims description 12
- 229910000278 bentonite Inorganic materials 0.000 claims description 12
- 239000000440 bentonite Substances 0.000 claims description 12
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 12
- 238000009924 canning Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 230000003213 activating effect Effects 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 125000002091 cationic group Chemical group 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 2
- 239000003456 ion exchange resin Substances 0.000 claims description 2
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 2
- 125000000129 anionic group Chemical group 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000011033 desalting Methods 0.000 abstract 1
- 239000000428 dust Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 28
- 238000007789 sealing Methods 0.000 description 18
- 230000001476 alcoholic effect Effects 0.000 description 12
- 241000159206 Nitraria Species 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 8
- 244000265913 Crataegus laevigata Species 0.000 description 4
- 235000013175 Crataegus laevigata Nutrition 0.000 description 4
- 241001104795 Nitraria sibirica Species 0.000 description 4
- 238000005086 pumping Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 241000159213 Zygophyllaceae Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- 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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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention discloses a method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits, which comprises the steps of selecting nitraria tangutorum bobr dry fruits with full particles and the same specification, removing impurities and dust, cleaning, soaking in water, pulping by using a pulping machine to obtain nitraria tangutorum bobr pulp, adding pectinase into the nitraria tangutorum bobr pulp for enzymolysis, inoculating and squeezing to obtain nitraria tangutorum bobr juice, desalting and sterilizing the nitraria tangutorum bobr juice, and finally cooling the sterilized nitraria tangutorum bobr juice to room temperature and then fermenting. The invention utilizes the fermentation of the dry nitraria tangutorum bobr to prepare the nitraria tangutorum bobr fruit wine with unique flavor, moderate sour and sweet taste, full wine body and mellow taste, provides a new direction for the development and the utilization of the nitraria tangutorum bobr fruit, optimizes the fermentation condition of the nitraria tangutorum bobr fruit wine through an orthogonal experimental method, determines the optimal fermentation process and obviously improves the quality of the nitraria tangutorum bobr fruit wine.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits.
Background
The white thorn is multi-branch, salt and alkali resistant and drought type low shrubs of Zygophyllaceae, has the physiological characteristics of drought resistance, high temperature resistance, strong water retention and the like, is rich in white thorn resources in China and is widely distributed, and according to statistics, the white thorn in the Chadda basin is distributed in pollution-free areas with the altitude of more than 3000 meters, can produce 6-10 million tons of white thorn every year, and has great development value.
The fresh nitraria tangutorum bobr is extremely easy to rot and difficult to store, and the method for brewing the fresh nitraria tangutorum bobr into the fruit wine is a method for solving the problem of 'difficult storage' of the nitraria tangutorum bobr. At present, many researches on brewing fruit wine by using fresh nitraria tangutorum bobr, such as a patent 'CN 20091021629.5, a nitraria tangutorum bobr production method' and 'the research on fermentation type nitraria tangutorum bobr wine brewing process' in the 7 th stage of 'brewing science' 2015 both provide methods for brewing nitraria tangutorum bobr wine, but actually, drying the nitraria tangutorum bobr to prepare dry fruit is the most important method for storing the nitraria tangutorum bobr, sugar is concentrated after the nitraria tangutorum bobr is dried, the taste is more mellow, the flavor is obviously changed, and the brewing wine by using the dry nitraria tangutorum bobr can generate special flavor which is not provided by fresh nitraria tangutorum bobr fruit wine, so that a method for brewing fruit wine by using the dry nitraria. In addition, the nitraria tangutorum bobr has more salt, so that the nitraria tangutorum bobr juice has salty taste, the flavor of the nitraria tangutorum bobr fruit wine is influenced, and two effective methods for removing the salt in the nitraria tangutorum bobr are also proposed in the patent.
Disclosure of Invention
The invention aims to provide a method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing dry nitraria tangutorum bobr fruits, simultaneously removes the salty taste in the nitraria tangutorum bobr fruits, and solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits comprises the following steps:
cleaning:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, and then adding water for soaking;
(II) pulping and juicing:
crushing the rehydrated nitraria tangutorum bobr by using a beater to obtain nitraria tangutorum bobr pulp, adding pectinase into the nitraria tangutorum bobr pulp for enzymolysis, and squeezing to obtain nitraria tangutorum bobr juice;
(III) desalination
Removing salt from Nitraria tangutorum fruit juice by using ion exchange resin or ultrafiltration membrane equipment;
(IV) sterilization and enzyme deactivation:
placing Nitraria tangutorum bobr juice at 80 deg.C for 30min for sterilizing and inactivating enzyme;
(V) adjusting the sugar degree:
cooling sterilized Nitraria tangutorum bobr juice to room temperature, adding white sugar to adjust sugar degree, and adding sodium metabisulfite to make SO2The content is 60 mg/L;
(VI) yeast activation:
adding 10 times of yeast amount of Nitraria tangutorum bobr juice into fruit wine dry yeast, and activating in water bath at 40 deg.C for 30 min;
(VII) inoculation and fermentation:
in the presence of SO2Inoculating activated yeast after 24h, and fermenting at a certain temperature;
(eighth) after-fermentation and ageing:
adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, and the wine is sealed and aged for more than 6 months at the temperature of below 15 ℃;
(nine) clarifying and filtering:
adding bentonite into the liquor, clarifying, and filtering;
(ten) canning and sterilizing:
the clarified Nitraria tangutorum fruit wine is canned and sealed, and then sterilized at 80 deg.C for 30 min.
Preferably, the mass of the water for soaking in the step one is 3-5 times of that of the dry nitraria tangutorum bobr, and the soaking time is 2-5 h.
Preferably, the pectinase added in the second step is 0.2-0.5% of the mass of the dry nitraria tangutorum bobr, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-4 h.
Preferably, the brix fruit juice is adjusted to 15-25% in the fifth step.
Preferably, the addition amount of the yeast in the seventh step is 0.2-0.6% of the weight of the fruit juice, the fermentation temperature is 22-30 ℃, and the fermentation time is 5-9 days.
Compared with the prior art, the invention has the following beneficial effects:
the invention utilizes the fermentation of the dry nitraria tangutorum bobr to prepare the nitraria tangutorum bobr fruit wine with unique flavor, moderate sour and sweet taste, full wine body and mellow taste, provides a new direction for the development and the utilization of the nitraria tangutorum bobr fruit, optimizes the fermentation condition of the nitraria tangutorum bobr fruit wine through an orthogonal experimental method, determines the optimal fermentation process and obviously improves the quality of the nitraria tangutorum bobr fruit wine.
Drawings
FIG. 1 shows the results of all the embodiments of the present invention (i.e., the results of orthogonal experimental design).
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 protection scope of the present invention.
The invention provides a technical scheme that:
a method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits comprises the following steps:
cleaning:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, and then adding water for soaking;
(II) pulping and juicing:
crushing the rehydrated nitraria tangutorum bobr by using a beater to obtain nitraria tangutorum bobr pulp, adding pectinase into the nitraria tangutorum bobr pulp for enzymolysis, and squeezing to obtain nitraria tangutorum bobr juice;
(III) desalination
Concentrating the Nitraria sibirica pall juice by using ultrafiltration membrane equipment, removing water and salt at the same time, concentrating the Nitraria sibirica pall juice to one third of the original Nitraria sibirica pall juice, and then diluting the Nitraria sibirica pall juice by three times by using clear water.
(IV) sterilization and enzyme deactivation:
placing Nitraria tangutorum bobr juice at 80 deg.C for 30min for sterilizing and inactivating enzyme;
(V) adjusting the sugar degree:
cooling the sterilized nitraria tangutorum bobr juice to room temperature,adding white sugar to adjust sugar degree, adding sodium metabisulfite into Nitraria tangutorum fruit juice to make SO2The content is 60 mg/L;
(VI) yeast activation:
adding 10 times of yeast amount of Nitraria tangutorum bobr juice into fruit wine dry yeast, and activating in water bath at 40 deg.C for 30 min;
(VII) inoculation and fermentation:
in the presence of SO2Inoculating activated yeast after 24h, and fermenting at a certain temperature;
(eighth) after-fermentation and ageing:
adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, and the wine is sealed and aged for more than 6 months at the temperature of below 15 ℃;
(nine) clarifying and filtering:
adding bentonite into the liquor, clarifying, and filtering;
(ten) canning and sterilizing:
the clarified Nitraria tangutorum fruit wine is canned and sealed, and then sterilized at 80 deg.C for 30 min.
The first embodiment is as follows:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp, carrying out enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, removing salt in the nitraria tangutorum bobr fruit juice by using ultrafiltration membrane equipment, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 15%, adding sodium metabisulfite into2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 22 deg.C for 5 days, measuring the alcoholic strength of the fermentation broth to be 3.2% voL, the total sugar content to be 7%, and adding metabisulfite into the liquorSodium, make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example two:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp for enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, centrifuging the nitraria tangutorum bobr fruit juice, pumping into a 731 cationic resin column for desalination, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 20%, adding sodium metabisulfite into the nitra2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 22 deg.C for 7 days, measuring the alcoholic strength of the fermentation broth to be 4.0% voL, the total sugar content to be 6.5%, adding sodium metabisulfite to the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example three:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp, carrying out enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, removing salt in the nitraria tangutorum bobr fruit juice by using ultrafiltration membrane equipment, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize,Inactivating enzyme, cooling sterilized Nitraria tangutorum bobr juice to room temperature, adding white sugar to adjust sugar degree to 25%, and adding sodium metabisulfite to make SO2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 30 deg.C for 9 days, measuring the alcoholic strength of the fermentation broth to be 5.0% voL, the total sugar content to be 10%, adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example four:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp, carrying out enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, removing salt in the nitraria tangutorum bobr fruit juice by using ultrafiltration membrane equipment, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 15%, adding sodium metabisulfite into2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 30 deg.C for 7 days, measuring the alcoholic strength of the fermentation broth to be 3.2% voL, the total sugar content to be 6.8%, adding sodium metabisulfite to the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example five:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp for enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, centrifuging the nitraria tangutorum bobr fruit juice, pumping into a 731 cationic resin column for desalination, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 20%, adding sodium metabisulfite into the nitra2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 22 deg.C for 9 days, measuring the alcoholic strength of the fermentation broth to be 4.2% voL, the total sugar content to be 8.5%, adding sodium metabisulfite to the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example six:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp for enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, centrifuging the nitraria tangutorum bobr fruit juice, pumping into a 731 cationic resin column for desalination, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 25%, adding sodium metabisulfite into the nitra2The content is 60mg/L, and then 10 times of yeast is added into the dry yeast of the fruit wineActivating with 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 25 deg.C for 5 days, measuring alcoholic content of the fermentation broth to be 5.0% voL, total sugar content to be 9.5%, adding sodium metabisulfite to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example seven:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp, carrying out enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, removing salt in the nitraria tangutorum bobr fruit juice by using ultrafiltration membrane equipment, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 15%, adding sodium metabisulfite into2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 25 deg.C for 9 days, measuring the alcoholic strength of the fermentation broth to be 3.4% voL, the total sugar content to be 7%, adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example eight:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, and usingCrushing rehydrated Nitraria tangutorum fruit with a beater to obtain Nitraria tangutorum fruit pulp, adding 0.4% pectinase into the Nitraria tangutorum fruit pulp for enzymolysis at 40 deg.C for 3h, squeezing to obtain Nitraria tangutorum fruit juice, removing salt in the Nitraria tangutorum fruit juice with an ultrafiltration membrane device, placing the desalted Nitraria tangutorum fruit juice at 80 deg.C for 30min for sterilization and enzyme deactivation, cooling the sterilized Nitraria tangutorum fruit juice to room temperature, adding white granulated sugar to adjust sugar degree to 20%, adding sodium metabisulfite into the Nitraria tangutorum fruit juice, and allowing SO to be added2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 30 deg.C for 5 days, measuring the alcoholic strength of the fermentation broth to be 4.0% voL, the total sugar content to be 8.5%, adding sodium metabisulfite to the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
Example nine:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, adding water according to 4 times of the mass of the dry nitraria tangutorum bobr fruits, soaking for 3 hours, crushing the rehydrated nitraria tangutorum bobr fruits by using a beater to obtain nitraria tangutorum bobr fruit pulp, adding 0.4% of pectinase into the nitraria tangutorum bobr fruit pulp, carrying out enzymolysis for 3 hours at 40 ℃, squeezing to obtain nitraria tangutorum bobr fruit juice, removing salt in the nitraria tangutorum bobr fruit juice by using ultrafiltration membrane equipment, placing the desalted nitraria tangutorum bobr fruit juice at 80 ℃ for 30 minutes to sterilize and inactivate enzyme, cooling the sterilized nitraria tangutorum bobr fruit juice to room temperature, adding white granulated sugar to adjust the sugar degree to 25%, adding sodium metabisulfite into2Adding 10 times of yeast into dry fruit wine yeast, activating in 40 deg.C water bath for 30min, adding SO2Inoculating activated yeast 24 hr later, fermenting at 22 deg.C for 7 days, measuring the alcoholic strength of the fermentation broth to be 5.0% voL, the total sugar content to be 10%,then adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, aging under sealing at 15 deg.C for more than 6 months, adding bentonite into the liquor to clarify, filtering, canning the clarified Nitraria fruit wine, sealing, and sterilizing at 80 deg.C for 30 min.
The alcoholic strength is taken as an evaluation index, and the primary and secondary sequence of the influence of all factors on the alcoholic strength of the nitraria tangutorum bobr wine is determined to be A by the R value>D>B = C; determining the optimal combination of the factors as A according to the k value3B2C1D3(or A)3B2C2D3) Namely, the initial sugar degree is 25%, the inoculation amount is 0.4%, the fermentation temperature is 22-25 ℃, the fermentation time is 9 days, and the test is carried out under the conditions, so that the nitraria tangutorum wine with the alcoholic strength of 6.0% voL and the total sugar of 8.5% is finally obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for brewing nitraria tangutorum bobr fermented fruit wine by utilizing nitraria tangutorum bobr dry fruits is characterized by comprising the following steps of: the method comprises the following steps:
cleaning:
selecting dry nitraria tangutorum bobr fruits with full grains and the same specification, removing impurities such as leaves, branches, stones and the like, cleaning, and then adding water for soaking;
(II) pulping and juicing:
crushing the rehydrated nitraria tangutorum bobr by using a beater to obtain nitraria tangutorum bobr pulp, adding pectinase into the nitraria tangutorum bobr pulp for enzymolysis, and squeezing to obtain nitraria tangutorum bobr juice;
(III) desalination
Removing salt from Nitraria tangutorum fruit juice by using ion exchange resin or ultrafiltration membrane equipment;
(IV) sterilization and enzyme deactivation:
placing Nitraria tangutorum bobr juice at 80 deg.C for 30min for sterilizing and inactivating enzyme;
(V) adjusting the sugar degree:
cooling sterilized Nitraria tangutorum bobr juice to room temperature, adding white sugar to adjust sugar degree, and adding sodium metabisulfite to make SO2The content is 60 mg/L;
(VI) yeast activation:
adding 10 times of yeast amount of Nitraria tangutorum bobr juice into fruit wine dry yeast, and activating in water bath at 40 deg.C for 30 min;
(VII) inoculation and fermentation:
in the presence of SO2Inoculating activated yeast after 24h, and fermenting at a certain temperature;
(eighth) after-fermentation and ageing:
adding sodium metabisulfite into the liquor to make SO2The content is 60mg/L, and the wine is sealed and aged for more than 6 months at the temperature of below 15 ℃;
(nine) clarifying and filtering:
adding bentonite into the liquor, clarifying, and filtering;
(ten) canning and sterilizing:
the clarified Nitraria tangutorum fruit wine is canned and sealed, and then sterilized at 80 deg.C for 30 min.
2. The method for brewing the nitraria tangutorum bobr fermented fruit wine by using the dry nitraria tangutorum bobr according to claim 1, which is characterized in that: the mass of water used for soaking in the step one is 3-5 times of that of the dry nitraria tangutorum bobr, and the soaking time is 2-5 hours.
3. The method for brewing the nitraria tangutorum bobr fermented fruit wine by using the dry nitraria tangutorum bobr according to claim 1, which is characterized in that: and the pectinase added in the step two is 0.2-0.5 percent of the mass of the dry nitraria tangutorum bobr, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-4 hours.
4. The method for brewing the nitraria tangutorum bobr fermented fruit wine by using the dry nitraria tangutorum bobr according to claim 1, which is characterized in that: the ionic resin used in the third step is a certain cationic resin or anionic resin or a combination of cationic and anionic resins.
5. The method for brewing the nitraria tangutorum bobr fermented fruit wine by using the dry nitraria tangutorum bobr according to claim 1, which is characterized in that: and in the fifth step, the sugar degree of the nitraria tangutorum bobr juice is adjusted to be 15-25%.
6. The method for brewing the nitraria tangutorum bobr fermented fruit wine by using the dry nitraria tangutorum bobr according to claim 1, which is characterized in that: the addition amount of the yeast in the seventh step is 0.2-0.6% of the weight of the fruit juice, the fermentation temperature is 22-30 ℃, and the fermentation time is 5-9 days.
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| CN113214930A (en) * | 2021-06-29 | 2021-08-06 | 吉林省林业科学研究院 | Preparation method of nitraria tangutorum bobr ice wine |
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