CN113136293A - Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears - Google Patents
Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 74
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004821 distillation Methods 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 41
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 41
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 15
- 238000009423 ventilation Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
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- 230000001954 sterilising effect Effects 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 230000007613 environmental effect Effects 0.000 claims description 3
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- 239000000047 product Substances 0.000 description 18
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
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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
- 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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Abstract
The invention discloses a method for producing distilled pear wine by solid-state fermentation of whole green-coronal pears, and belongs to the technical field of fruit distilled wine brewing. According to the method, the high-alcohol-content distilled pear wine is obtained by performing solid state fermentation on all green-crown pears and combining distillation, so that oxidation and browning of the product are avoided, the product has unique pear fragrance, and the fragrance is rich and continuous. The invention enriches the types of the pear wine, meets the market demand of consumers on the pear wine, fills the blank of high-alcoholic-strength Cuiguan pear fermented wine, and provides a reference for further development and utilization of Cuiguan pear products.
Description
Technical Field
The invention relates to a method for producing distilled pear wine by solid state fermentation of whole green-coronal pears, belonging to the technical field of fruit distilled wine brewing.
Background
The pear has about 3000 years of cultivation history in China, and is one of the main fruits with large cultivation area and high yield in China. The annual output of Chinese pears exceeds 2000 million tons, which accounts for about 75 percent of the total output of the world pears, and the pear output is only second to the output of apples and oranges as a fruit with the third highest output in China. The pear fruit is delicious, contains various vitamins, microelements, essential amino acids and other nutrient substances required by human bodies, can promote the production of body fluid to quench thirst, moisten lung to arrest cough, is one of popular common fruits, and enjoys the beauty of 'all fruits' and 'natural mineral water'. Among various pear varieties, Cuiguan pears are called 'June snow', are the earliest naturally mature honey pear varieties in China, have thin peels, more crisp flesh and juice, fresh and tender mouthfeel, attractive aroma and small kernels without residues, and can be called 'best products in pears'.
For a long time, in China, the pears are mainly eaten fresh, and because of unbalanced factors such as variety structure, season, region and the like and the problem of storage logistics, the pears rotted due to various reasons each year account for about 20 percent of the total output, and the loss is extremely large. In order to solve the problems, the pears must be processed in time so as to reduce unnecessary waste. Limited by growth region, processing conditions, dietary structure and economic development, the development speed of the processed pear product is relatively lagged at present, and the processed pear product is mainly pear juice beverage. Besides pear juice and canned pear, other pear processed products are rarely seen in the market.
In recent years, the pear wine is gradually loved by consumers, the problems of large production total amount, difficult sale and low price of the pear industry in China can be better solved when the pear wine is produced, and the pear wine is favorable for the good development of the pear industry in China. Meanwhile, the pear wine product is prepared by fermenting and brewing pears serving as main raw materials, has special fruit fragrance, can better keep the nutritional ingredients of fruits, is comfortable in taste, has a good health-care effect on human bodies due to polyphenol substances in fruit wine, can relieve atherosclerosis, inhibit inflammation, prevent cardiovascular diseases, improve human immunity and resist aging, is favorable for preventing and treating cancer and obesity to a certain extent, and accords with the pursuit of modern people for proper drinking and healthy diet.
The fermentation mode of pear wine can be mainly divided into two types: liquid fermentation and solid fermentation, wherein the liquid fermentation is to crush pears, squeeze juice and then inoculate yeast for fermentation, the solid fermentation is to crush the pears slightly or not, and the pear is inoculated with the yeast for fermentation after proper pretreatment. At present, the method mainly adopts a liquid fermentation method to produce fruit wine with the alcoholic strength not more than 16 percent, for example, CN104450398A discloses a brewing method of high gamma-aminobutyric acid pear wine, the fruit with core removed is fermented after juicing, and the alcoholic strength is 10 percent; CN103451066A discloses a processing method of a dry type fragrant pear fermented wine, which is to squeeze juice from fragrant pears and add 3 kinds of yeast to ferment to prepare a fruit wine with the alcoholic strength of about 12.8 percent; CN109181971A discloses a preparation method of Cuiguan pear fermented fruit wine, which is to add wine medicine into Cuiguan pear juice to ferment so as to obtain fermented fruit wine with the maximum alcoholic strength of 16%; CN106754103A was fermented with Dangshan pear juice to obtain a fermented fruit wine with an alcoholic strength of about 9.5%. However, the fruit fragrance of the liquid fermented pear wine is not outstanding, oxidation and browning occur, the color of the finished product wine is affected, the taste of the fermented pear wine is changed, and the market development is greatly limited. CN104745402A discloses a method for making pear wine, which adopts liquid state fermented pear wine, and partially distills and mixes fermented wine base to obtain relatively high distilled pear wine (alcoholic strength is not marked, and alcoholic strength is not more than 40% when measuring), thus solving the problem of pear wine browning, having stronger fragrance, and meeting the drinking requirements of people who love high alcohol content. CN105647770A discloses a method for preparing a golden roxburgh rose fruit wine, which comprises fermenting fresh golden roxburgh rose fruits for 13-16 days by using yeast, filtering, storing in a cellar for 28-32 days, and blending to obtain a fruit wine; the pectin in the pericarp can affect the taste of the fruit wine, and the residual amount of methanol is high; and the wine is low in alcohol content after blending, secondary pollution is easily caused, and metabolites formed by the pollution bacteria enter the wine body, so that the wine is sour in taste, inconsistent in flavor and the like.
Disclosure of Invention
[ problem ] to
Most of the existing methods for preparing the pear wine by fermentation are liquid fermentation methods, the fruit fragrance of the pear wine by liquid fermentation is not prominent, and oxidation and browning occur to influence the color and luster of the finished product wine, so that the taste of the fermented pear wine is changed. The existing solid state pear wine fermentation method has high methanol residue.
[ solution ]
The invention provides a method for producing distilled pear wine by solid state fermentation of whole green-coronal pears, which comprises the following steps:
(1) cleaning and mashing whole Cuiguan pear, adding white granulated sugar, and mixing;
(2) inoculating distiller's yeast, aroma-producing yeast and Saccharomyces cerevisiae, and mixing;
(3) carrying out ventilation fermentation on the material obtained in the step (2) at 30-32 ℃ for 48 hours, carrying out batch material turning in the ventilation fermentation process, cooling to 18-22 ℃ after the ventilation fermentation is finished, and carrying out anaerobic fermentation for 1 month to obtain fermented wine base;
(4) distilling the fermented wine base to remove the first 1% of distillate, collecting the subsequent distillate, stopping distillation until the alcohol content of the distillate is 58%, loading the collected distillate into a jar, storing for one year, blending, filtering, filling and sterilizing to obtain the final product.
In one embodiment of the invention, the amount of white granulated sugar in the step (1) is 16% of the mass of the Cuiguan pears.
In one embodiment of the invention, the amount of the distiller's yeast is 0.01-0.02% of the weight of the Cuiguan pear, the amount of the aroma-producing yeast is 0.01-0.02% of the weight of the Cuiguan pear, and the amount of the Saccharomyces cerevisiae is 0.02-0.05% of the weight of the Cuiguan pear.
In one embodiment of the invention, step (3) employs an aspect ratio (1-1.5): 1 the fermenter with a lid.
In one embodiment of the present invention, the ratio of the height to the diameter (1-1.5): 1, fermenting in a fermentation container with a cover, controlling the environmental temperature to be 30-32 ℃, not covering the cover, performing ventilation fermentation for 48 hours, turning over for 1 time every 8 hours, cooling to 18-22 ℃ after the ventilation fermentation is finished, covering the cover, and performing anaerobic fermentation for 1 month to obtain the fermented wine base.
[ advantageous effects ]
The invention takes the Cuiguan pears as raw materials, and the whole Cuiguan pears are cleaned and smashed to be taken as fermentation raw materials, so that the nutrient components and the flavor of the original fruits can be retained to the maximum extent; the green-coronal pear is mixed with white granulated sugar, so that the fermentation speed and the alcoholic strength can be improved, and the growth of mixed bacteria can be inhibited; the method is characterized in that the method comprises the following steps of inoculating distiller yeast, aroma-producing yeast and saccharomyces cerevisiae which can effectively degrade emerald green-crown pear pectin and glucoside substances, and improving the aroma components and the fermentation speed of the product; after the fermented original wine is obtained through solid state fermentation, the pear wine with high alcoholic strength (52%) is prepared through further distillation, the finished product well keeps the original flavor and nutrient components of pears, the taste and the fragrance of the pear wine are improved, the wine is mellow and soft, the total ester content is 0.32g/L, the total acid content is 0.33g/L, the pear wine has the unique fragrance of pears, and the fragrance is rich and continuous; during distillation, the first 1 percent of distillate is removed, so that the methanol in the finished wine can be greatly removed, the wine yield can be improved, the wine yield is 120 jin of distilled wine per 1000 jin of pears, and the methanol content of the finished product is 0.03 g/L. The invention enriches the types of the pear wine, meets the market demand of consumers on the pear wine, and fills the blank of the Cuiguan pear fermented wine with high alcoholic strength.
Detailed Description
And (3) distiller's yeast: purchased from the great intelligence science and technology limited of Hunan Yak, under the name: fruit distillers yeast (http:// www.yadajiuye.com/mobile/products/sgjq. html).
Aroma-producing yeast (active dry yeast): purchased from Angel Yeast Ltd.
Saccharomyces cerevisiae (active dry yeast): purchased from Angel Yeast Ltd.
The method for measuring total ester and total acid comprises the following steps: the method is carried out according to the method for analyzing the white spirit (GB/T10345-2007).
Example 1
Cleaning and mashing whole Cuiguan pear (fineness: about 1cm of pear pulp and about 3cm of pear stone), mixing with white granulated sugar accounting for 16% of the mass of the Cuiguan pear, uniformly mixing, adding distiller's yeast accounting for 0.01-0.02% of the mass of the Cuiguan pear, aroma-producing yeast (active dry yeast) accounting for 0.01-0.02% of the mass of the Cuiguan pear and saccharomyces cerevisiae (active dry yeast) accounting for 0.02-0.05% of the mass of the Cuiguan pear, and pouring into the mixture with a height-diameter ratio of (1-1.5): 1 (the volume of the materials accounts for about 85 percent of the volume of the container), controlling the environmental temperature to be 30-32 ℃, not covering the container, ventilating and fermenting for 48 hours (turning the materials for 1 time every 8 hours), then cooling to 18-22 ℃, covering the container, and performing anaerobic fermentation for 1 month to obtain fermented wine base; distilling the fermented wine base, removing initial distillate (the first 1% v/v of the distillate), collecting subsequent distillate until the alcoholic strength is 58%, stopping distillation, storing the collected distillate in a jar for one year, blending, filtering, filling and sterilizing to obtain the final product. The wine yield is 120 jin of distilled wine prepared from 1000 jin of pears, the methanol content of the finished product is 0.03g/L, the alcoholic strength is 52.2%, the total ester content is 0.32g/L, the total acid content is 0.33g/L, the finished product has the unique fragrance of pears, and the fragrance is rich and continuous.
Comparative example 1 (without addition of distiller's yeast and aroma-producing Yeast)
Cleaning and mashing whole Cuiguan pear, mixing with white sugar 16% of Cuiguan pear, adding 0.02-0.05% of Saccharomyces cerevisiae (active dry yeast), pouring into a fermentation tank with controlled temperature, fermenting at 30-32 deg.C for 48 hr (turning over 1 time every 8 hr), cooling to 18-22 deg.C, and performing anaerobic fermentation for 1 month to obtain fermented wine base; distilling the fermented wine base, removing initial distillate (1%), collecting subsequent distillate until the alcoholic strength is 58%, stopping distillation, loading the collected distillate in a jar, storing for one year, blending, filtering, bottling and sterilizing to obtain the final product. The wine yield is 103 jin of distilled wine prepared from 1000 jin of pears, the methanol content of the finished product is 0.04g/L, the alcoholic strength is 52.3%, the total ester content is 0.26g/L, the total acid content is 0.30g/L, and the finished product has the special fragrance of pears. The finished product has light fruit flavor and the total ester content is obviously reduced because aspergillus oryzae and aroma-producing yeast are not added.
Comparative example 2 (distillation without removing the first 1% of distillate)
Cleaning and mashing whole Cuiguan pear, mixing with 16% of white granulated sugar, adding 0.01-0.02% of Aspergillus oryzae, 0.01-0.02% of aroma-producing yeast (active dry yeast) and 0.02-0.05% of Saccharomyces cerevisiae (active dry yeast), pouring into a fermentation tank with temperature control, ventilating and fermenting at 30-32 deg.C for 48 hr (turning over 1 time every 8 hr), cooling to 18-22 deg.C, and continuing anaerobic fermentation for 1 month to obtain fermented wine base; distilling the fermented wine base, collecting distillate until the alcoholic strength is 58%, stopping distillation, loading the distillate into a jar, storing for one year, blending, filtering, bottling and sterilizing to obtain the final product. The wine yield is that 128 jin of distilled wine is prepared from 1000 jin of pears, the content of methanol in a finished product is 0.13g/L, the alcoholic strength is 52.1%, the content of total ester is 0.31g/L, and the total acid is 0.34g/L, so that the distilled wine has the special fragrance of pears and is rich and continuous in fragrance. During distillation, if the first 1% of distillate is not removed, the methanol content in the finished product is higher.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A method for producing distilled pear wine by solid state fermentation of whole green-coronal pears is characterized by comprising the following steps:
(1) cleaning and mashing whole Cuiguan pear, adding white granulated sugar, and mixing;
(2) inoculating distiller's yeast, aroma-producing yeast and Saccharomyces cerevisiae, and mixing;
(3) carrying out ventilation fermentation on the material obtained in the step (2) at 30-32 ℃ for 48 hours, carrying out batch material turning in the ventilation fermentation process, cooling to 18-22 ℃ after the ventilation fermentation is finished, and carrying out anaerobic fermentation for 1 month to obtain fermented wine base;
(4) distilling the fermented wine base to remove the first 1% of distillate, collecting the subsequent distillate, stopping distillation until the alcohol content of the distillate is 58%, loading the collected distillate into a jar, storing for one year, blending, filtering, filling and sterilizing to obtain the final product.
2. The method for producing the distilled pear wine by the solid state fermentation of the whole fruit of the Cuiguan pears according to claim 1, wherein the amount of the white granulated sugar in the step (1) is 16% of the mass of the Cuiguan pears.
3. The method for producing the distilled pear wine by the solid state fermentation of the whole fruit of the Cuiguan pear according to the claim 1 or 2, wherein the amount of the distiller's yeast is 0.01-0.02% of the mass of the Cuiguan pear.
4. The method for producing the distilled pear wine by the solid state fermentation of the whole fruit of the Cuiguan pears according to claim 3, wherein the aroma-producing yeast is used in an amount of 0.01-0.02% by mass of the Cuiguan pears.
5. The method for producing the distilled pear wine by the solid state fermentation of the whole fruit of the Cuiguan pears according to the claim 1 or 4, wherein the amount of the saccharomyces cerevisiae is 0.02-0.05% of the mass of the Cuiguan pears.
6. The method for producing the distilled pear wine by the solid state fermentation of the whole fruit of the Cuiguan pears according to claim 1, wherein the step (3) adopts an aspect ratio of (1-1.5): 1 the fermenter with a lid.
7. The method for producing distilled pear wine by solid state fermentation of whole green-coronal pear fruit according to claim 1, wherein the ratio of height to diameter (1-1.5): 1, fermenting in a fermentation container with a cover, controlling the environmental temperature to be 30-32 ℃, not covering the cover, performing ventilation fermentation for 48 hours, turning over for 1 time every 8 hours, cooling to 18-22 ℃ after the ventilation fermentation is finished, covering the cover, and performing anaerobic fermentation for 1 month to obtain the fermented wine base.
8. The Cuiguan pear distilled pear wine obtained by the method according to any one of claims 1 to 7.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115948217A (en) * | 2021-10-09 | 2023-04-11 | 宿州富硒源食品有限公司 | Process flow of pear wine and preparation method thereof |
| CN117511678A (en) * | 2023-10-20 | 2024-02-06 | 湖北意享农业发展有限责任公司 | Brewing method of pear wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775344A (en) * | 2010-03-12 | 2010-07-14 | 董自贵 | Pear fruit wine brewing method |
| CN104745402A (en) * | 2015-04-26 | 2015-07-01 | 哈尔滨伟平科技开发有限公司 | Making method for perry |
| CN105462761A (en) * | 2015-12-29 | 2016-04-06 | 甘肃农业大学 | Brewage method of Zaosu pear brandy |
-
2020
- 2020-08-13 CN CN202010809829.1A patent/CN113136293A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775344A (en) * | 2010-03-12 | 2010-07-14 | 董自贵 | Pear fruit wine brewing method |
| CN104745402A (en) * | 2015-04-26 | 2015-07-01 | 哈尔滨伟平科技开发有限公司 | Making method for perry |
| CN105462761A (en) * | 2015-12-29 | 2016-04-06 | 甘肃农业大学 | Brewage method of Zaosu pear brandy |
Non-Patent Citations (1)
| Title |
|---|
| 罗惠波: "白酒酿造技术", vol. 1, 西南交通大学出版社, pages: 111 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115948217A (en) * | 2021-10-09 | 2023-04-11 | 宿州富硒源食品有限公司 | Process flow of pear wine and preparation method thereof |
| CN117511678A (en) * | 2023-10-20 | 2024-02-06 | 湖北意享农业发展有限责任公司 | Brewing method of pear wine |
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Application publication date: 20210720 |