CN112980636A - 一种黄桃白刺果酒及其制备方法 - Google Patents
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Abstract
本发明涉及果酒酿造领域,公开了一种黄桃果酒的制备方法。本发明所述的果酒是以黄桃为主要原料,辅以白刺果,经过原材料预处理、复合果汁制备、酶解、发酵、过滤澄清等步骤加工制作。本发明酿制的黄桃果酒,颜色澄清靓丽,果香浓郁醉人,味感爽口适宜,同时按照营养互补原理,添加了白刺果,弥补了单一型果酒的不足,营养成分更加丰富而全面,兼具黄桃及白刺的独特香味,保留了黄桃和白刺的营养成分和保健功能。
Description
技术领域
本发明涉及果酒酿制领域,具体涉及种黄桃白刺果酒及其制备方法。
背景技术
黄桃属于蔷薇科桃属,因果肉为黄色而得名。果实金黄艳丽,肉质紧致密而韧,酸甜适口且味道浓香,可谓桃中珍品。黄桃含有丰富的抗氧化活性成分、膳食纤维、铁、钙及多种微量元素,医学上认为黄桃具有益气血、生津液等作用,因而深受国内外市场的欢迎。但由于黄桃极不耐贮藏,所以大部分用来加工成罐头或制作成果汁等,其加工产品的种类较少。因此,亟需对黄桃开展深加工的研究,通过开发新产品来满足消费者的需求。
果酒是以新鲜水果为原料发酵而成的含酒精饮料,其酒精度数较低,保留了水果原有的糖类、氨基酸和矿物质等营养成分。近年来,随着人们生活水平的提高,对具有良好保健效果、风味独特果酒的需求量也在逐年增加。很多学者对苹果、蓝莓、樱桃、梨等水果发酵制备果酒的技术进行了研究,但对黄桃果酒的研究却很少。
白刺是蒺藜科白刺属植物,它主要分布在我国的西北沙漠地区,往往能够自成群落生长,是我国荒漠植被的重要种群之一。白刺作为防风固沙的先锋植物,它具有耐干旱、耐盐碱、抗风蚀沙埋、生长快、易繁殖的特性。其果实如大豆粒一般大小,呈卵圆形,成熟后呈黑红色或橙黄色,可直接食用,具有“沙漠樱桃”之称,被称为“第三类水果”。
研究发现,白刺果中粗蛋白含量为10.6%~14.4%,果肉中脂肪和果油含量占3.5%,维生素C的含量也达到7.8%~18.3%,更为重要的是,白刺果还含有很丰富的蛋白质、脂肪、糖等营养物质,黄酮含量高达1.1%~1.9%,亚油酸占脂肪酸总量的64%。除了营养价值外,白刺果中丰富的黄铜和类黄酮是一类重要的天然有机物,能够调节生理活动、改善人体机能,起到治疗疾病功能:a.调节内分泌,平衡人体雌激素水平,治疗月经不调,消除更年期综合征;b.改善血液循环,大大降低胆固醇,改善心脑血管疾病的症状、降低血糖,稳定胶原质;c.黄酮类化合物的抗氧化功能可以延缓衰老,改善老年人的神经衰弱;d.抑制炎性生物碱的渗出,增进伤口愈合止痛、抵抗组织胺性,改善过敏症;e.止咳防止感冒。
据调查发现,在当前的果酒市场上,葡萄酒占据着广大的市场。随着人民生活水平的不断提高,人们对果酒的保健功能越来越重视,对果酒型保健酒的消费需求也越来越大。目前,有关黄桃桃白刺复合型果酒生产方法的相关技术几乎没有,黄桃白刺果酒作为一种新颖的酒种必能吸引广大的消费者,从而有更开阔的前景。
发明内容
根据上述问题,本发明目的在于提供一种黄桃白刺果酒及其制备方法,该种果酒具有黄桃和白刺的自然风味,口感良好,营养价值高,具有保健功能。
一种黄桃白刺果酒的制备方法方法,包括以下步骤:
步骤一:挑选新鲜无污染的黄桃及白刺果实,将黄桃和白刺果实用盐水浸泡15~30分钟后用清水冲洗1~3次,自然晾干,去皮去核,将原料放入破碎机中破碎,制得黄桃和白刺果浆备用;
步骤二:按重量比,将白刺、黄桃按1∶1~1∶5混合,然后按照料水比1∶2~1∶6充分混合,得到复合果浆。
步骤三:将黄桃和白刺复合果浆放入到预先杀菌完毕的发酵罐中,按重量比,向发酵罐中加入0.1%~0.4%的果胶酶,0.1g~0.3g/kg的偏重亚硫酸钠,控制酶解温度为35~40℃,酶解时间为3~5h,酶解完成后的果浆变澄清,取上清液,备用;
步骤四:用白砂糖调整发酵液的糖度至20°Brix~25°Brix,使发酵后的产品酒精度达到预定的要求;
步骤五:按重量比,向发酵液中加入0.1%-0.5%的活性干酵母,接种酵母前需先将酵母活化,即将活性干酵母放入其重量10~15倍的发酵液中,调温至35℃~40℃,活化30~40分钟,然后接种到发酵罐中进行酒精发酵,发酵温度为20℃~25℃,发酵时间为9~12天;
步骤六:主发酵结束后,将发酵液过滤倒灌,同时向发酵液中添加40mg/L~60mg/L的SO2,发酵温度调整至14℃~18℃,继续发酵20~40天;
步骤七:后发酵结束后,按重量比,向果酒中添加0.2g~1.4g/kg壳聚糖,静置3-5天,过滤除去沉淀,得到澄清果酒;
步骤八:按重量比,向果酒中添加0.2g~1.4g/kg的壳聚糖,静置3~5天,过滤除去沉淀,得到澄清果酒。
步骤九:对澄清果酒用0.22~0.45μm无菌微孔滤膜过滤,除去微生物,得到成品果酒。
步骤十:将成品果酒装瓶,然后把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理,包装贮存。
本发明具有以下优点:本发明的黄桃白刺果酒的制备方法,操作工艺简单,可以完整地保留黄桃和白刺果中的营养成分和保健价值。本发明的优点为:
a)原料来源独特,生产工艺简单,是无污染的绿色食品;
b)本发明在黄桃酒的制作过程中添加了白刺,丰富了果酒的营养成分,弥补了单一型果酒的不足,有机酸、氨基酸、维生素等含量都大大提高;
c)本发明生产成本低,工艺独特,可提高黄桃和白刺资源利用率。
具体实施方式
本发明制作的果酒是以黄桃为主要原料,白刺为辅助材料,其制备方法通过以下实施例对本发明进行详细说明。
实施例1
一种黄桃白刺果酒的制备方法,包括以下步骤:
1)原材料的处理:挑选新鲜无污染的黄桃及白刺果实,将黄桃和白刺果实用盐水浸泡15~30分钟后用清水冲洗1~3次,自然晾干,去皮去核,用破碎机破碎,制得猕猴桃和白刺果浆备用;
2)复合果浆制备:按重量比,将白刺、黄桃按1∶5混合,然后按照料水比1∶6充分混合,得到复合果浆;
3)酶解:将黄桃和白刺复合果浆放入到预先杀菌完毕的发酵罐中,按重量比,向发酵罐中加入0.2%的果胶酶,0.2g/kg的偏重亚硫酸钠,控制酶解温度为40℃,酶解时间为4h,酶解完成后的果浆变澄清,取上清液,备用;
4)调糖:用白砂糖将发酵液的糖度调整至20°Brix,使发酵后的产品酒精度达到预定的要求;
5)酵母接种:按重量比,向发酵液中加入0.2%的活性干酵母,接种酵母前需先将酵母活化,即将活性干酵母放入其重量10倍的发酵液中,调温至40℃,活化30分钟,然后接种到发酵罐中进行酒精发酵,发酵温度为25℃,发酵时间为9天;
6)后发酵:主发酵结束后,将发酵液过滤倒灌,同时向发酵液中添加60mg/L的SO2,发酵温度调整至15℃,继续发酵30天;
7)澄清除菌:按重量比,向果酒中添加0.4g/kg的壳聚糖,静置5天,过滤除去沉淀,得到澄清果酒;对澄清果酒用0.22μm无菌微孔滤膜过滤,除去微生物,得到成品果酒。
8)装罐贮存:把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理,然后包装贮存。
实施例2
一种黄桃白刺果酒的制备方法,包括以下步骤:
1)原材料的处理:挑选新鲜无污染的黄桃及白刺果实,将黄桃和白刺果实用盐水浸泡15~30分钟后用清水冲洗1~3次,自然晾干,去皮去核,用破碎机破碎,制得猕猴桃和白刺果浆备用;
2)复合果浆制备:按重量比,将白刺、黄桃按1∶4混合,然后按照料水比1∶5充分混合,得到复合果浆;
3)酶解:将黄桃和白刺复合果浆放入到预先杀菌完毕的发酵罐中,按重量比,向发酵罐中加入0.4%的果胶酶,0.2g/kg的偏重亚硫酸钠,控制酶解温度为40℃,酶解时间为5h,酶解完成后的果浆变澄清,取上清液,备用;
4)调糖:用白砂糖将发酵液的糖度调整至25°Brix,使发酵后的产品酒精度达到预定的要求;
5)酵母接种:按重量比,向发酵液中加入0.4%的活性干酵母,接种酵母前需先将酵母活化,即将活性干酵母放入其重量15倍的发酵液中,调温至40℃,活化30分钟,然后接种到发酵罐中进行酒精发酵,发酵温度为20℃,发酵时间为12天;
6)后发酵:主发酵结束后,将发酵液过滤倒灌,同时向发酵液中添加60mg/L的SO2,发酵温度调整至15℃,继续发酵30天;
7)澄清除菌:按重量比,向果酒中添加0.4g/kg的壳聚糖,静置5天,过滤除去沉淀,得到澄清果酒;对澄清果酒用0.22μm无菌微孔滤膜过滤,除去微生物,得到成品果酒。
8)装罐贮存:把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理,然后包装贮存。
本发明中,各环节及添加剂的目的和意义如下:
酶解:利用果胶酶分解果胶的作用,分解原料中的果胶类物质,提高出汁率,同时提高发酵液澄清度。
酵母活化:干酵母经活化后,酵母菌的活性大大增强,利于后续发酵过程中生长繁殖和代谢产生乙醇。
偏重亚硫酸钠:(1)抑制来自原料中的杂菌,防止微生物杂菌对原料中营养成分的破坏以及产生杂味,影响产品的口感和品质,为酵母的酒精发酵提供一个纯净的环境,以保证发酵产品的口感和纯正的品质;(2)保护发酵液中的芳香物质成分不被氧化,也可防止果酒氧化浑浊现象的出现,保留果酒的保健功能和饮用价值。
果胶酶:降解原材料中的果胶类物质,提高出汁率,增加原料的流动性;对原料中的多酚,单宁等保健营养成分提高浸提作用,以提高果酒中有益物质的含量,防止后续发酵过程中经发酵产生对人体有害的杂醇和甲醇,从而改善果酒的品质。
酵母:用来进行果酒的发酵产酒精。
壳聚糖:天然高分子氨基多糖,具有较大的比表面积和吸附性,可吸附国酒中的悬浮浑浊物,使果酒保持澄清透亮,防止在瓶贮期间酒中大分子物质的不稳定因素导致的酒体混浊现象的出现。
以上所述本发明优选实施例只是用于帮助阐述本发明,优选实施例并没有详尽叙述所有细节,并不用于限制本发明,对于本领域的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,本发明要求保护范围由所附的权利要求书、说明书及其等效物界定。
Claims (11)
1.一种黄桃白刺果酒及其制备方法,其特征在于,包括以下步骤:
步骤一:挑选新鲜无污染的黄桃及白刺果实,将黄桃和白刺果实用盐水浸泡15~30分钟后用清水冲洗1~3次,自然晾干,去皮去核,破碎打浆,制得黄桃和白刺果浆备用;
步骤二:按重量比,将白刺、黄桃按一定比例混合,然后按照料水比1∶2~1∶6充分混合,得到复合果浆。
步骤三:将黄桃和白刺复合果浆放入到预先杀菌完毕的发酵罐中,并向发酵罐中加入适量的果胶酶,偏重亚硫酸钠,控制酶解温度为35~40℃,酶解时间为3~5h,酶解完成后的果浆变澄清,取上清液,备用;
步骤四:用白砂糖调整发酵液的糖度,使发酵后的产品酒精度达到预定的要求;
步骤五:按重量比,向发酵液中加入适量的活性干酵母,在20℃~25℃条件下进行发酵,发酵时间为9~12天;
步骤六:主发酵结束后,将发酵液过滤倒灌,同时向发酵液中添加一定量的SO2,发酵温度调整至14℃~18℃,继续发酵20~40天;
步骤七:后发酵结束后,按重量比,向果酒中添加壳聚糖,静置3~5天,过滤除去沉淀,得到澄清果酒;
步骤八:对澄清果酒进行除菌处理;
步骤九:灌装贮存。
2.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤一中黄桃及白刺果破碎物长度在4~8mm。
3.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤二中白刺果汁与黄桃汁的比例为1∶1~1∶5。果胶酶为酸性果胶酶,酶活力为3万U/g,添加量为酶解原料总质量的0.1%~0.4%。
4.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤三中果胶酶的酶活力为3万U/g,添加量为发酵液总质量的0.1%~0.4%,偏重亚硫酸钠的添加量为0.1g~0.3g/kg。
5.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤四中用白砂糖调整发酵液的糖度至20°Brix~25°Brix。
6.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤五中所用活性干酵母为安琪葡萄酒酵母,按重量比,向发酵液中加入0.1%-0.5%的活性干酵母,接种酵母前需先将酵母活化,即将活性干酵母放入其重量10~15倍的发酵液中,调温至35℃~40℃,活化30~40分钟,然后接种到发酵罐中进行酒精发酵。
7.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤六中SO2的添加量为40mg/L~60mg/L。
8.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤七中按重量比,向果酒中添加0.2g~1.4g/kg的壳聚糖,静置3~5天,过滤除去沉淀,得到澄清果酒。
9.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤八中对澄清果酒用0.22~0.45μm无菌微孔滤膜过滤,除去微生物,得到成品果酒。
10.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述步骤九是把装瓶好的酒放进高压瞬时灭菌机理进行灭菌处理,然后包装贮存。
11.如权利要求1所述的黄桃白刺果酒的制备方法,其特征在于,所述黄桃白刺果酒酒精度在8%~12%。
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