CN113621463A - Apricot fruit wine and fermentation process thereof - Google Patents
Apricot fruit wine and fermentation process thereof Download PDFInfo
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention is suitable for the technical field of apricot fruit processing, and provides an apricot fruit wine and a fermentation process thereof, wherein apricot fruits are used as raw materials, and are subjected to screening, cleaning, pulping, denucleation, enzymolysis, fermentation, sterilization and filtration to obtain the apricot fruit wine, the apricot fruit wine is rich in nutrition, has high content of total flavonoids, has antibacterial, antiviral and antioxidant effects, is fermented at low temperature by adopting pure fruit juice to prevent unpleasant odor, and is prevented from losing nutritional ingredients and fragrant substances caused by high-temperature sterilization by adopting a membrane sterilization filtration technology.
Description
Technical Field
The invention belongs to the technical field of apricot fruit processing, and particularly relates to apricot fruit wine and a fermentation process thereof.
Background
The apricot is a plant of apricot of rosaceous Lisubfamily, is rich in nutrition and can be used as medicine and food, is rich in carotene, carbohydrate, amino acid, vitamin, organic acid and a small amount of mineral substances such as Na, Mg, Ca, K and the like, has various pharmacological effects of preventing vitamin B deficiency, aging and aging, preventing and resisting cancers, preventing cardiovascular diseases and the like, particularly has strong antioxidant activity on abundant phenolic acid, flavanol, flavonol and other flavonoid substances in the apricot, optimizes a fermentation process by screening a processing process suitable for brewing the apricot fruit wine, and ferments the apricot fruit wine with low alcoholic strength to prolong the apricot fruit processing industrial chain, and process finished fruit wine, medical and health-care products so as to meet the development requirements of human beings.
At present, the apricot fruit wine fermentation process is complex, more auxiliary materials and auxiliary agents are added, more nutritional ingredients of the obtained fruit wine are lost, and the preparation process in the prior art is complex and high in cost, so that the invention of a novel fermentation process of the apricot fruit wine is urgently needed.
Disclosure of Invention
The invention provides an apricot fruit wine and a fermentation process thereof, and aims to solve the problems that the common apricot fruit wine has complex process, various types of added auxiliary materials and serious nutrition loss of produced fruit wine in the background art.
The invention is realized in such a way that the fermentation process of the apricot fruit wine comprises the following steps: the apricot fruit wine is prepared by adopting apricot fruits as raw materials through the steps of screening and cleaning, pulping and denucleating, enzymolysis and fermentation and sterilization and filtration, wherein the enzymolysis and fermentation adopt low-temperature enzymolysis clarification and pure fruit juice low-temperature fermentation, and the sterilization and filtration adopt a membrane sterilization and filtration technology.
According to one aspect of the invention, the screening washing step comprises: placing the apricot fruits stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricot fruits to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricot fruits, lifting the cleaned apricot fruits to a pulping and coring machine, and spraying 10kg/T of color fixative which is 200ppm of citric acid water onto the apricot fruits in the lifting process;
the pulping and coring step comprises: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
the enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 4 ℃ and 8 ℃ for enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented raw wine to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented raw wine at 18 ℃, detecting the malic acid content in the fermented raw wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when detecting that the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
the sterilizing filtration step comprises: conveying the fermented raw wine after the lactic acid fermentation of the malic acid is stopped to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine mud at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, performing sterilization treatment on a filling machine and a bottle, and processing the apricot wine into a finished product of apricot wine.
According to one aspect of the invention, the temperature in said step (a) is maintained at 6 ℃.
According to one aspect of the invention, the temperature of the fermentation process in step (c) is maintained at 15 ℃.
The invention also discloses apricot fruit wine which comprises the apricot fruit wine prepared by the fermentation process.
According to one aspect of the invention, the content of total flavonoids in the apricot fruit wine is 38.5mg/L-42.6 mg/L.
According to one aspect of the invention, the total phenol content of the apricot fruit wine is 1.24g/L-2.06 g/L.
According to one aspect of the invention, the total sugar content of the apricot fruit wine is 2.9g/L-3.1 g/L.
The technical principle of the invention is as follows: the invention adopts apricot fruits as raw materials, and obtains the apricot fruit wine through the steps of screening and cleaning, pulping and coring, enzymolysis and fermentation, and sterilization and filtration, wherein the content of total flavonoids in the apricot fruit wine is 38.5mg/L-42.6mg/L, the enzymolysis and fermentation adopts low-temperature enzymolysis clarification, the pure fruit juice is fermented at low temperature, and the sterilization and filtration adopts membrane sterilization and filtration technology. The method is simple, the auxiliary materials and the auxiliary agents are few, the prepared fruit wine is suitable for a wide range of people, the nutritional performance of the fruit wine is improved by the synergistic effect of a plurality of necessary auxiliary materials, the technological parameters are optimized, the production efficiency is improved while the nutritional performance is considered, the influence of the auxiliary materials and the auxiliary agents is reduced, the operation is simple, the cost is low, and the nutritional performance is obviously improved.
The invention has the technical effects that: (1) the invention provides an apricot fruit wine and a fermentation process thereof, wherein apricot fruits are used as raw materials, and are subjected to screening and cleaning, pulping and pitting, enzymolysis and fermentation and sterilization and filtration to obtain the apricot fruit wine, the content of total flavonoids in the apricot fruit wine is 38.5-42.6 mg/L, the apricot fruit wine is used for fermenting green fruit juice with high content of total flavonoids, only necessary auxiliary materials are adopted for matching, the nutritional performance is improved through the synergistic effect of the apricot fruit wine and the apricot fruit wine, and the production efficiency and the product utilization rate are both considered; (2) the invention adopts pure fruit juice to ferment at low temperature, thereby preventing unpleasant odor; (3) the invention adopts the membrane sterilization filtration technology, thus preventing the loss of nutrient components and fragrant substances caused by high-temperature sterilization; (4) the method is simple, the auxiliary materials and the auxiliary agents are few, and the prepared fruit wine is suitable for a wide range of people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In one embodiment of the invention, the apricot fruit wine fermentation process is provided, wherein apricot fruits are used as raw materials, and the apricot fruit wine is obtained through the steps of screening and cleaning, pulping and kernel removing, enzymolysis and fermentation, and sterilization and filtration, wherein the enzymolysis and fermentation adopt low-temperature enzymolysis clarification, and pure fruit juice low-temperature fermentation, and the sterilization and filtration adopt membrane sterilization and filtration technology.
According to a preferred embodiment of the present invention, the screening washing step comprises: picking about nine-minute ripe apricot fruits without rotten fruits, placing the apricot fruits in a basket to avoid over filling, preventing the apricot fruits from squeezing and flowing juice, transporting the picked apricot fruits to a refrigeration house, storing the apricot fruits at a low temperature of 4 ℃ for 12 hours to reduce the temperature, the respiration and the biological enzyme activity of the apricot fruits, placing the apricot fruits stored at the low temperature in a bubble cleaning and screening elevator, manually selecting and removing rotten fruits, bad fruits and impurities, introducing high-pressure air into a machine cleaning pool, driving water and the apricot fruits to roll and move by the air, cleaning the skin of the apricot fruits by a brush in water, adding a surfactant into the water to reduce pesticide residues on the surface of the apricot fruits as much as possible, draining the cleaned apricot fruits, lifting the apricot fruits to a pulping and pitting machine, spraying 10kg/T of a color fixative onto the apricot fruits in the lifting process, wherein the color fixative is 200ppm of citric acid water;
the pulping and coring steps comprise: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods at the top, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot flesh is crushed into a slurry state, the apricot pulp flows into a collecting tank at the lower part and is conveyed to a first fermentation tank by a screw pump, and apricot pits are kept complete and are discharged into a waste pool along with the movement of the blades;
the enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to enable the concentrations of the sulfur dioxide and the pectinase to reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank, keeping the temperature between 4 ℃ and 8 ℃, performing enzymolysis for 24 hours, extracting apricot juice after the enzymolysis is finished, and taking the residual pasty apricot pulp as an organic fertilizer, wherein a proper amount of sulfur dioxide is added to inhibit the growth of other mixed bacteria, so that the effects of clarification and antioxidation are achieved, the browning can be prevented, the fragrance and wine color of the apricot wine can be kept, and the pectinase is added to decompose pectin substances in fruit pulp, so that the juice yield is improved and the clarification effect is enhanced;
(b) because the content of pectin in apricot fruits is particularly high, pectin is generated after pectin hydrolysis, which is the reason for generating methanol, apricot juice after enzymolysis is still very turbid, clarification treatment needs to be carried out in time to reduce dissolved pectin and other insoluble substances, so that subsequent alcohol fermentation is facilitated, when the apricot juice after enzymolysis is clarified, 5kg/T bentonite is adopted for clarification, the clarification temperature is 10 ℃, the apricot juice is pumped to a second fermentation tank after clarification, when bentonite is adopted for clarification, the bentonite can absorb 8-10 times of water by weight, colloid dissolved in water can carry negative charges, protein particles in a system carry positive charges, and the protein particles in the system interact after adding soil to promote the clarification of the system;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, uniformly stirring, performing malic acid and lactic acid fermentation to reduce the acid content in the wine, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is detected to be close to 0, namely the malic acid content is less than 0.1g/L, and stopping the malic acid and lactic acid fermentation;
the sterilizing and filtering step comprises: conveying the fermentation raw wine after the termination of the lactic acid fermentation of the malic acid to a heat-preservation tank, maintaining the temperature at-2 ℃ to prevent the oxidation and the microbial pollution, pouring the tank to remove wine mud at the bottom of the tank every month to naturally clarify wine liquid, then carrying out blending and sterilization treatment, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is tartaric acid, carrying out membrane filtration sterilization, carrying out sterilization treatment on a filling machine and a bottle, and processing the apricot wine into a finished product to ensure that the apricot wine keeps clarification and biological stability in the shelf life.
According to a preferred embodiment of the invention, the temperature in step (a) is maintained at 6 ℃, and the nutrient content is detected to be higher at 6 ℃ by experimental adjustment of the process parameters.
According to a preferred embodiment of the invention, the fermentation temperature in the step (c) is maintained at 15 ℃, the fermentation temperature has a remarkable influence on the detection of the components of the apricot fruit wine, and the detection finds that the retained nutritional components are superior to other process conditions when the fermentation temperature is 15 ℃.
In an embodiment of the invention, the apricot fruit wine prepared by the fermentation process has a remarkable effect on preventing the lack of nutrient elements.
According to a preferred embodiment of the invention, the content of total flavonoids in the apricot fruit wine is 38.5mg/L-42.6mg/L, and the detection of the components of the apricot fruit wine shows that the total flavonoids have higher retention content, improve the oxidation resistance, contain a certain amount of beta-carotene, and the carotene can maintain and promote the improvement of the immune function, improve the vision, maintain the integrity of skin mucous membrane and improve the immune function.
According to a preferred embodiment of the invention, the total phenol content of the apricot fruit wine is 1.24g/L-2.06g/L, the apricot fruit wine contains a certain content of polyphenol components, the total phenol content is closely related to antioxidant activity and ultraviolet resistance activity, the total phenol content is high, and the antioxidant activity and the ultraviolet resistance are improved to a certain extent.
According to a preferred embodiment of the invention, the total sugar content of the apricot fruit wine is 2.9g/L-3.1g/L, the total sugar content of the apricot fruit wine can improve the taste, and the apricot fruit wine is suitable for a wide range of people.
The following detailed description of the preferred embodiments of the present invention is provided to illustrate and explain the present invention and to limit the present invention.
The following examples are specific experiments conducted by the inventors of the present invention in accordance with the preparation method and the use method of the present invention.
In the following examples, auxiliary materials and auxiliaries are all commercially available.
Example 1
Screening and cleaning: placing the collected apricots in a storage room, storing for 12 hours at the temperature of 4 ℃, placing the apricots stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricots to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricots, lifting the cleaned apricots to a pulping and pitting machine, and spraying 10kg/T color fixative, wherein the color fixative is 200ppm of citric acid water;
pulping and removing cores: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
and (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 4 ℃ for enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the lactic acid fermentation of the malic acid to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine lees at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, sterilizing a filling machine and a bottle, and processing into the finished apricot wine.
Example 2
Screening and cleaning: placing the collected apricots in a storage room, storing for 12 hours at the temperature of 4 ℃, placing the apricots stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricots to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricots, lifting the cleaned apricots to a pulping and pitting machine, and spraying 10kg/T color fixative, wherein the color fixative is 200ppm of citric acid water;
pulping and removing cores: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
and (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 8 ℃, carrying out enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 17 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the lactic acid fermentation of the malic acid to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine lees at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, sterilizing a filling machine and a bottle, and processing into the finished apricot wine.
Example 3
Screening and cleaning: placing the collected apricots in a storage room, storing for 12 hours at the temperature of 4 ℃, placing the apricots stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricots to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricots, lifting the cleaned apricots to a pulping and pitting machine, and spraying 10kg/T color fixative, wherein the color fixative is 200ppm of citric acid water;
pulping and removing cores: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
and (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 6 ℃, carrying out enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 15 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 18 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the lactic acid fermentation of the malic acid to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine lees at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, sterilizing a filling machine and a bottle, and processing into the finished apricot wine.
Example 4
Screening and cleaning: placing the collected apricots in a storage room, storing for 12 hours at the temperature of 4 ℃, placing the apricots stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricots to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricots, lifting the cleaned apricots to a pulping and pitting machine, and spraying 10kg/T color fixative, wherein the color fixative is 200ppm of citric acid water;
pulping and removing cores: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
and (3) enzymolysis and fermentation:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature at 5 ℃, carrying out enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 17 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented wine base to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented wine base at 14 ℃, detecting the malic acid content in the wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
and (3) degerming and filtering: conveying the fermented wine base after the lactic acid fermentation of the malic acid to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine lees at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, sterilizing a filling machine and a bottle, and processing into the finished apricot wine.
Example 5
The fruit wine prepared by the embodiment is detected, wherein the results of the total flavone content, the total phenol content, the total sugar content and the alcoholic strength are shown in table 1, and the fruit wine prepared under different process conditions has certain difference in component content.
TABLE 1
| Sample (I) | Total flavone mg/L | Total phenols g/L | Alcohol degree% (v/v) | Total sugar g/L |
| EXAMPLE 1 fruit wine samples | 40.5 | 1.57 | 6.1 | 2.9 |
| EXAMPLE 2 fruit wine samples | 38.5 | 1.24 | 5.4 | 3.1 |
| EXAMPLE 3 fruit wine samples | 42.6 | 2.06 | 5.8 | 3.0 |
| EXAMPLE 4 fruit wine samples | 40.2 | 1.83 | 5.7 | 2.9 |
In the process of producing and brewing the apricot fruit wine, the fruit wine under different process conditions is subjected to physicochemical detection, the results of the total flavone content, the total phenol content, the alcoholic strength and the total sugar content in the fruit wine under the process conditions of the embodiments 1 to 4 are simply listed, and the data in the table above show that the apricot fruit wine provided by the invention contains rich nutrient components, the apricot fruit wine in the embodiment 3 of the invention has high total flavone content, the total flavone content is 42.6mg/L and the total phenol content is 2.06g/L when the enzymolysis temperature is 6 ℃ and the fermentation temperature is 15 ℃, the fermentation temperature of the embodiments 2 and 4 is 17 ℃, the total flavone content is 38.5mg/L and 40.2mg/L respectively, the total flavone content of the invention is high, the invention has an anti-oxidation effect, and in the detection, a certain amount of carotene is contained in the apricot fruit wine, so that the fruit wine has an important promotion effect on the generation of a plurality of immune substances, can improve immunity, and the carotene can maintain normal visual function. The physical and chemical indexes and component analysis of the apricot fruit wine prepared in the embodiment under different process parameters are compared to find that the fermentation speed is different due to too high or too low yeast inoculation amount, the quality and flavor difference of the apricot fruit wine is large, the fermentation speed is reduced when the yeast inoculation amount is low, the fermentation period is prolonged, the production period is prolonged, a proper amount of sulfur dioxide can inhibit pollution influence of mixed bacteria in the fermentation process, loss of nutrients of vitamins, amino acids and other raw materials is avoided, the activity of yeast is influenced when the sulfur dioxide is excessive, the control of the fermentation process is not facilitated, and after multiple tests, the fermentation process parameters are finally determined.
The technical principle of the invention is as follows: in the fruit wine fermentation process, multiple auxiliary agents are usually adopted, the preparation process is complex, the cost is high, and the loss of nutritional ingredients is serious. The method is simple, the auxiliary materials and the auxiliary agents are few, the prepared fruit wine is suitable for a wide range of people, the nutritional performance of the fruit wine is improved by the synergistic effect of a plurality of necessary auxiliary materials, the technological parameters are optimized, the production efficiency of the fruit wine is improved, the influence of the auxiliary materials and the auxiliary agents is reduced, and the nutritional performance is obviously improved while the nutritional performance is considered.
The invention has the technical effects that: (1) the invention provides an apricot fruit wine and a fermentation process thereof, wherein apricot fruits are used as raw materials, and are subjected to screening and cleaning, pulping and pitting, enzymolysis and fermentation and sterilization and filtration to obtain the apricot fruit wine, the content of total flavonoids in the apricot fruit wine is 38.5-42.6 mg/L, the apricot fruit wine is used for fermenting green fruit juice with high content of total flavonoids, only necessary auxiliary materials are adopted for matching, the nutritional performance is improved through the synergistic effect of the apricot fruit wine and the apricot fruit wine, and the production efficiency and the product utilization rate are both considered; (2) the invention adopts pure fruit juice to ferment at low temperature, thereby preventing unpleasant odor; (3) the invention adopts the membrane sterilization filtration technology, thus preventing the loss of nutrient components and fragrant substances caused by high-temperature sterilization; (4) the method is simple, the auxiliary materials and the auxiliary agents are few, and the prepared fruit wine is suitable for a wide range of people.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The fermentation process of the apricot fruit wine is characterized by comprising the following steps: the method comprises the following steps: the apricot fruit wine is prepared by adopting apricot fruits as raw materials through the steps of screening and cleaning, pulping and denucleating, enzymolysis and fermentation and sterilization and filtration, wherein the enzymolysis and fermentation adopt low-temperature enzymolysis clarification and pure fruit juice low-temperature fermentation, and the sterilization and filtration adopt a membrane sterilization and filtration technology.
2. The fermentation process of apricot fruit wine as claimed in claim 1, wherein:
the screening and cleaning step comprises the following steps: placing the apricot fruits stored at low temperature in a bubble cleaning and screening elevator, introducing high-pressure air into a machine cleaning pool, driving water and the apricot fruits to roll and move by the air, cleaning the apricot skins by a brush in the water, adding a surfactant into the water, draining the cleaned apricot fruits, lifting the cleaned apricot fruits to a pulping and coring machine, and spraying 10kg/T of color fixative which is 200ppm of citric acid water onto the apricot fruits in the lifting process;
the pulping and coring step comprises: the pulping and pitting machine cracks apricots through a pair of flexible rubber extrusion rods, then the apricots enter a pulping area, pulping blades are controlled by a frequency converter, the speed of the blades can be adjusted, apricot pulp is crushed into a pulp, the apricot pulp flows into a collecting tank below, and the pulp is conveyed to a first fermentation tank through a screw pump;
the enzymolysis fermentation step comprises:
(a) adding sulfur dioxide and pectinase according to the quality of apricot fruits in a first fermentation tank, beating, circularly and uniformly mixing to make the concentrations of the sulfur dioxide and the pectinase reach 60ppm and 100ppm respectively, opening a cooling valve of the first fermentation tank to keep the temperature between 4 ℃ and 8 ℃ for enzymolysis for 24 hours, and extracting apricot juice after the enzymolysis is finished;
(b) clarifying the apricot juice after enzymolysis, wherein 5kg/T of bentonite is adopted for clarification, the clarification temperature is 10 ℃, and the apricot juice is pumped into a second fermentation tank after clarification is finished;
(c) adding 200g/T yeast powder, 300g/T yeast and 400g/T nutrition auxiliary agent according to the weight of the fruit juice, activating with hot water at 40 ℃, adding into the fruit juice, then starting alcohol fermentation, keeping the temperature at 13-17 ℃ in the fermentation process, detecting the sugar content every 4 hours, and pumping the fermented raw wine into a third fermentation tank when the residual sugar content is lower than 4 g/L;
(d) adjusting the temperature of the fermented raw wine to 18 ℃, adding 10g/T of lactic acid bacteria, stirring uniformly, carrying out malic acid-lactic acid fermentation, maintaining the temperature of the fermented raw wine at 18 ℃, detecting the malic acid content in the fermented raw wine by using HLPC every 24 hours, and adding 60g/T of sulfur dioxide when detecting that the malic acid content is close to 0 to terminate the malic acid-lactic acid fermentation;
the sterilizing filtration step comprises: conveying the fermented raw wine after the lactic acid fermentation of the malic acid is stopped to a heat-insulating tank, maintaining the temperature at-2 ℃, pouring the tank to remove wine mud at the bottom of the tank every month, naturally clarifying the wine liquid, then blending and sterilizing, supplementing sulfur dioxide to the apricot wine, adding a preservative and a stabilizer, wherein the preservative is potassium sorbate, the stabilizer is meta-tartaric acid, performing membrane filtration sterilization, performing sterilization treatment on a filling machine and a bottle, and processing the apricot wine into a finished product of apricot wine.
3. The fermentation process of apricot fruit wine as claimed in claim 2, wherein: the temperature in said step (a) is maintained at 6 ℃.
4. The fermentation process of apricot fruit wine as claimed in claim 2, wherein: the temperature of the fermentation process in the step (c) is maintained at 15 ℃.
5. An apricot fruit wine is characterized in that: comprises apricot wine prepared by the fermentation process according to any one of claims 1 to 4.
6. The apricot fruit wine as claimed in claim 5, wherein: the content of total flavonoids in the apricot fruit wine is 38.5mg/L-42.6 mg/L.
7. The apricot fruit wine as claimed in claim 5, wherein: the total phenol content of the apricot fruit wine is 1.24g/L-2.06 g/L.
8. The apricot fruit wine as claimed in claim 5, wherein: the total sugar content of the apricot fruit wine is 2.9g/L-3.1 g/L.
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Application publication date: 20211109 |