CN114276883A - Mulberry dry red wine and preparation process thereof - Google Patents
Mulberry dry red wine and preparation process thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of fruit and vegetable deep processing, and particularly discloses mulberry dry red wine and a preparation method thereof. The invention provides a novel preparation method of mulberry dry red, which can successfully replace the preparation method of adjusting the sugar degree and acidity of mulberry dry red by adding cane sugar and citric acid in the prior art to obtain another mulberry dry red by screening high-sugar mulberry and adopting a mode of lactobacillus fermentation-pectinase enzymolysis-yeast fermentation, so that the whole preparation process is more green and healthy and accords with the consumption concept of modern people.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable deep processing, and particularly relates to mulberry dry red wine and a preparation method thereof.
Background
The mulberry dry red wine is prepared by taking fresh mulberries or mulberry juice as raw materials and fermenting the fresh mulberries or the mulberry juice by using all or part of alcoholFermented wine with alcoholic strength. The mulberry dry red wine has the characteristics of clearness, transparency, rich and elegant fragrance, mellow wine body and strong typicality, and is a fruit wine product integrating the functions of nature, nutrition and health care. In the fermentation process of the mulberry dry red, the sugar degree and the acidity are very important for the taste and the quality of the finished product. On the one hand, the initial sugar degree of the fermentation of the mulberry wine in the prior art is generally required to be controlled to be 20oBrix or above, but the sugar degree of the common mulberry variety is 15-18 oBrix, the initial sugar degree of Brix before fermentation can not reach the requirement, so sucrose needs to be added to make the initial sugar degree reach the requirement, and in addition, after fermentation, as the sugar is used as energy by microorganisms, the sucrose needs to be added to adjust the taste after the fermentation is finished; on the other hand, citric acid is generally added to adjust acidity after fermentation in the prior art, and the effect is to enable the mulberry dry red to reach proper sugar degree and acidity so as to meet the requirement on taste. However, the adjustment of the sugar degree and the acidity by adding sucrose and citric acid is not in accordance with the consumption concept of modern health.
Disclosure of Invention
Based on the technical problems, the invention aims to provide the mulberry dry red and the preparation method thereof, the initial sugar degree of fermentation is provided by compounding the mulberry varieties, acid is produced by lactic acid bacteria fermentation to provide proper acidity for fermentation liquor, and then pectase enzymolysis is carried out to further release the sugar degree and nutrient substances in cells, so that a foundation is provided for yeast fermentation, the mulberry dry red provided by the invention does not need to be added with sucrose and citric acid to adjust the sugar degree and acidity, and the requirements of the mulberry dry red on the sugar degree and acidity can be met.
In order to achieve the above purpose, the first technical scheme adopted by the invention is as follows:
the preparation method of the mulberry dry red wine comprises the following steps:
pretreatment of mulberries: cleaning mulberry, and crushing to obtain a first material;
fermentation: fermenting the material to obtain a material II;
clarification: clarifying the material with a dual-purpose clarifying agent to obtain a material III;
filling and sterilizing: filling and sterilizing the material III to obtain a finished product;
further, the articleThe sugar degree of the material is more than or equal to 20oBrix；
Further, the fermentation comprises:
and (3) fermenting lactic acid bacteria: adding lactobacillus into the first material for fermentation to obtain fermentation liquor;
enzymolysis: adding pectinase into the fermentation liquor for enzymolysis to obtain an enzymolysis liquid;
and (3) filtering: standing the enzymolysis solution at a constant temperature, and filtering to obtain filtrate;
fermenting yeast: fermenting the filtrate by using saccharomycetes to obtain a material II;
further, the addition amount of the lactic acid bacteria is 0.8-1.2% of that of the first material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, and the fermentation mode is standing anaerobic fermentation until the pH value of the first material is 3.5-4;
further, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 2-3 h;
further, the heat preservation standing temperature is 70-90 ℃, and the standing time is 30-40 min;
further, the adding amount of the yeast is 0.8 to 1.2 percent of the weight of the blending liquid;
further, the yeast fermentation comprises:
main fermentation: fermenting the filtrate at 22-26 deg.C for 10 days;
and (3) after-fermentation: fermenting the filtrate at 10-20 deg.C for 20 d;
aging: ageing the post-fermented filtrate at 20-22 ℃ for 2-3 months to obtain a material II;
further, the clarifying agent is gelatin and/or tannin.
The invention also discloses the mulberry dry red wine prepared by any one of the preparation methods, and the sugar degree of the mulberry dry red wine is 10-13oBrix。
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, high-sugar mulberry varieties are screened for compounding, so that initial sugar degree is provided for fermentation, in the fermentation stage, acid is produced through lactobacillus fermentation, and then lysozyme enzymolysis is carried out, so that residual sugar and nutrient substances in mulberry are released, and a foundation is provided for subsequent yeast fermentation, so that the obtained mulberry dry red wine has proper sugar degree and acidity. Provides a brewing method which is completely different from the prior art in that cane sugar and citric acid are added to adjust the dry red sugar degree and acidity of the mulberry, so that no additive is required to be added in the whole brewing process, and the green and natural effects are achieved.
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 description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The first embodiment of the invention provides a preparation method of mulberry dry red, which comprises the following steps:
pretreating mulberries, namely cleaning mulberries and crushing to obtain a first material; fermenting the material to obtain a material II; clarifying the material with a dual-purpose clarifying agent to obtain a material III; filling and sterilizing: and filling and sterilizing the material III to obtain a finished product.
The average sugar degree of the mulberry adopted in the embodiment of the invention needs to reach 20oBrix, mainly adopts the average sugar degree of the mulberry leaves such as the mulberry leaves of chicken, the king of white jade, the pearl, the red agate, the osmanthus honey, the black mulberry, the Deguo No. I, the corious mulberry No. II and the like which can reach 20oThe above Brix varieties may not reach 20 in some years due to uncontrollable factors such as planting conditions and annual planting environment changesoBrix, and the sugar degree of the crushed material can reach 20 through variety compoundingoBrix or above.
The clarifying agent in the embodiment of the invention is gelatin and/or tannin, and can quickly settle substances in the primary mulberry dry red product to obtain macromolecular flocculate.
The fermentation process of the invention comprises the following specific steps: and (3) fermenting lactic acid bacteria: adding lactobacillus into the first material for fermentation until the pH value of the first material is 3-3.5 to obtain fermentation liquor; enzymolysis: adding pectinase into the fermentation liquor, and carrying out enzymolysis for 2h at 50 ℃ to obtain an enzymolysis liquid; and (3) filtering: maintaining the enzymolysis liquid at 70-90 deg.C for 30-40min, and filtering to obtain filtrate; fermenting yeast: fermenting the filtrate with yeast to obtain material II.
In the embodiment of the invention, lactic acid bacteria are firstly utilized for fermentation in the fermentation stage, and the lactic acid bacteria can produce acid, so that a proper acidity can be provided for a finished product, moreover, the optimum pH value for yeast fermentation is generally 3.5-4.5, and the total acid content of the mulberry variety adopted by the application is lower compared with that of a common mulberry variety, and the initial pH value is generally more than 5. Therefore, the lactobacillus fermentation not only provides proper acidity for the final product, but also can reduce the initial acidity before yeast fermentation, thereby providing a fermentation base for the yeast fermentation.
In the embodiment of the invention, pectinase is also adopted for enzymolysis after lactobacillus fermentation, and the pectinase is used for decomposing cell walls before yeast fermentation after the lactobacillus fermentation, so that nutrient substances in cells can be released as much as possible. The early-stage lactobacillus fermentation is only for producing acid, and under the condition that the initial sugar degree meets the requirement, the lactobacillus can achieve the aim only by utilizing the existing nutrient substances, and under the condition, the propagation of the lactobacillus can be inhibited, so that the concentration of the lactobacillus is kept in a controllable range; after the lactobacillus is fermented, pectinase is added to release nutrient substances and sugar in cell walls, so that a foundation can be provided for fermentation of yeast. Therefore, the lactobacillus fermentation, the pectinase enzymolysis and the yeast fermentation are a continuous whole and jointly form a fermentation process, so that the finally obtained mulberry dry red wine has proper sugar degree and acidity.
The yeast and the lactic acid bacteria used in the embodiment of the invention are common commercial yeast and lactic acid bacteria, and the activation modes of the yeast and the lactic acid bacteria are as follows: activating in warm water at 37 deg.C for 10 min.
In some specific embodiments, the addition amount of the lactic acid bacteria in the lactic acid bacteria fermentation is 0.8% -1.2% of the first material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, the fermentation mode is standing anaerobic fermentation, the fermentation time is 5-7d, and the pH value is not 3-3.5 after the fermentation is finished.
In some embodiments, the enzymatic hydrolysis is 50 ℃ for 2 h.
In some specific embodiments, the yeast is added in an amount of 0.8% to 1.2% in the yeast fermentation, and the fermentation mode is as follows: main fermentation: fermenting the mixed solution with yeast at 22-26 deg.C for 10 days; and (3) after-fermentation: fermenting the blended liquid after main fermentation at 10-20 deg.C for 20 d; aging: aging the post-fermented blending liquid at 20-22 ℃ for 2-3 months to obtain a material II.
In order to better understand the technical scheme provided by the invention, the mulberry dry red wine and the preparation method and performance test thereof provided by the embodiment of the invention are respectively explained in the following by using a plurality of specific examples.
Example 1
A preparation method of mulberry dry red wine comprises the following steps:
1. selecting chicken mulberry and Deguo mulberry, cleaning and crushing to obtain a material I;
2. adding 1 weight percent of lactic acid bacteria into the crushed material, controlling the fermentation temperature to be 40 ℃, the fermentation humidity to be 70%, and standing for anaerobic fermentation until the pH value is 3.8 to obtain fermentation liquor;
3. adding pectinase into the material fermented by the lactobacillus, and performing enzymolysis at 50 ℃ for 2h to obtain an enzymolysis liquid;
4. maintaining the enzymolysis solution at 80 deg.C for 35min, and filtering to obtain filtrate;
5. adding yeast 1 wt%, fermenting at 24 deg.C for 10 days, fermenting at 15 deg.C for 20 days, and aging at 21 deg.C for 2.5 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. filling and sterilizing the clear liquid to obtain the mulberry dry red wine.
Example 2
A preparation method of mulberry dry red wine comprises the following steps:
1. selecting white jade king, Yun sang II and red agate mulberry, cleaning and crushing to obtain a material I;
2. adding 0.8 weight percent of lactic acid bacteria into the crushed material, controlling the fermentation temperature to be 34 ℃ and the fermentation humidity to be 60 percent, standing for anaerobic fermentation until the pH value is 3.5 to obtain fermentation liquor;
3. adding pectinase into the material fermented by the lactobacillus, and performing enzymolysis at 50 ℃ for 2h to obtain an enzymolysis liquid;
4. maintaining the enzymolysis solution at 70 deg.C for 30min, and filtering to obtain filtrate;
5. adding 0.8 wt% of yeast into the filtrate, fermenting at 22 deg.C for 10 days, fermenting at 10 deg.C for 20 days, and aging at 20 deg.C for 2 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. filling and sterilizing the clear liquid to obtain the mulberry dry red wine.
Example 3
A preparation method of mulberry dry red wine comprises the following steps:
1. selecting chicken mulberry, cleaning and crushing to obtain a first material;
2. adding 1.2 weight percent of lactic acid bacteria into the crushed material, controlling the fermentation temperature to be 45 ℃ and the fermentation humidity to be 80%, standing for anaerobic fermentation until the pH value is 4 to obtain fermentation liquor;
3. adding pectinase into the material fermented by the lactobacillus, and performing enzymolysis at 50 ℃ for 2h to obtain an enzymolysis liquid;
4. maintaining the enzymolysis liquid at 90 deg.C for 40min, and filtering to obtain filtrate;
5. adding yeast 1.2 wt% into the filtrate, fermenting at 26 deg.C for 10 days, fermenting at 20 deg.C for 20 days, and aging at 22 deg.C for 3 months to obtain primary product;
6. adding gelatin and tannin into the primary product, and clarifying to obtain clarified liquid;
7. filling and sterilizing the clear liquid to obtain the mulberry dry red wine.
Comparative example 1
A mulberry distilled liquor is prepared by the same method as in example 1, and compared with example 1, the method eliminates the lactic acid bacteria fermentation process.
Comparative example 2
Compared with the example 1, the preparation method of the mulberry dry red wine is the same as the example 1, and citric acid is used for replacing a lactic acid bacteria fermentation acid production process.
Comparative example 3
A preparation method of mulberry dry red wine is the same as that of example 1, and compared with example 1, the preparation method of mulberry dry red wine does not need a pectinase enzymolysis stage.
Comparative example 4
A preparation method of mulberry dry red wine is the same as example 1, and compared with example 1, two processes of pectinase enzymolysis and lactobacillus fermentation are interchanged (after the pectinase enzymolysis, the lactobacillus fermentation is adopted);
and performing enzymolysis on the first material by using pectinase after exchange to obtain an enzymolysis solution, and then performing lactobacillus fermentation on the enzymolysis solution to obtain a fermentation liquid.
Experimental example 1
The sugar degree and acidity of the first material, the fermentation liquor, the enzymolysis liquid and the mulberry dry red in the preparation processes of the above examples 1 to 3 and comparative examples 1 to 3 are measured, and the change of the sugar degree and acidity in the fermentation process, the physiological activity of zymophyte in the fermentation process and the quality of a final product can be analyzed through the measurement of the sugar degree and acidity of the materials in the stage of fermentation.
The test method comprises the following steps: the sugar degree was measured by a brix method (brix densitometer);
the acidity is expressed as the pH of the material, and the lower the pH, the higher the total acid content, the lower the acidity; the pH value is measured by a PHS-3C type precision pH meter.
And (3) testing results: see table 1 (sugar content measurement) and table 2 (acidity measurement).
And (4) analyzing results:
comparing examples 1-3, the sugar degrees of the materials of examples 1-3 (i.e., initial sugar degrees) were all above 20 in terms of sugar degrees (Table one) oBrix, and the sugar degree of the enzymolysis liquid is higher than 20 oBrix can well provide required sugar degree for microbial fermentation, and the final mulberry dry red sugar degree also meets the requirement of common mulberry dry red on the sugar degree; in terms of acidity, the acidity of the materials in examples 1 to 3 changes stably, and the final acidity can also meet the requirement of common mulberry dry red on acidity, so that the invention can be proved by adopting high-sugar-content mulberry compounding and improving the fermentation methodThe method for adjusting the sugar degree and the acidity by using the sucrose and the citric acid in the prior art is well replaced, and the other processing technology of the mulberry dry red wine is obtained.
Compared with the comparative example 1, the sugar degree and acidity change trends of the fermentation process are consistent, but after the fermentation of lactic acid bacteria is lacked, the sugar degree of a final product is also increased due to the fact that the acidity of an enzymolysis liquid is high, the growth of saccharomycetes is inhibited, and meanwhile, in combination with common knowledge, other substances which are not beneficial to the taste of the mulberry dry red are generated in the saccharomycetes in an environment with high pH, so that the taste of the mulberry dry red obtained in the comparative example 1 is lower than that of the mulberry dry red obtained in the example 1; in the comparative example 2, lactic acid bacteria are not used for fermentation, citric acid is used as an acidity regulator to enable the acidity of the enzymolysis liquid to meet the fermentation requirement, but the acidity of the mulberry dry red in the comparative example 2 in the table 2 is lower than that of the mulberry dry red in the comparative example 1, which shows that the acidity stability of the product fermented by lactic acid bacteria is higher in the subsequent fermentation. In conclusion, it can be seen that, compared with comparative examples 1-2, in the whole fermentation process, the lactobacillus fermentation is an irreplaceable part, the final sugar degree and acidity requirements cannot be met without adopting the lactobacillus fermentation or adopting citric acid to regulate acidity, and the lactobacillus fermentation plays a role in regulating acidity, provides a foundation for subsequent yeast fermentation, and maintains the stability of acidity change.
Compared with the comparative example 3, in the embodiment 1, after the pectinase enzymolysis is cancelled, the sugar degree (table 1) and the acidity (table 1) of the finally obtained mulberry dry red are both low, and the sugar degree and the nutrients of the rest of the mulberry cells can be released by the pectinase enzymolysis of the cell walls of the mulberry, so that a foundation is provided for the subsequent yeast fermentation; compared with the comparative example 4, in the sugar degree, the sugar degree of the fermentation liquor which is subjected to enzymolysis and then is fermented by the lactic acid bacteria is greatly changed, because the sugar content and the nutrient substances after enzymolysis are increased, and a proper condition is provided for the increment of the lactic acid bacteria, when the same acidity is reached, the consumed energy is increased, and the subsequent yeast fermentation energy is not supplied, so that the dry red sugar degree of the mulberry is reduced. In conclusion, it can be seen from example 1 and comparative examples 3-4 that neither the removal of pectinase enzymatic hydrolysis nor the replacement of pectinase enzymatic hydrolysis sequence can achieve the sugar degree and acidity effects of example 1.
TABLE 1 sugar content determination of the material at each stage of fermentation
TABLE 2 acidity determination of the materials at various stages of fermentation
In conclusion, the mulberry dry red wine with higher sugar degree is screened, and meanwhile, the sugar degree and the acidity of the mulberry dry red wine can be well adjusted by replacing sucrose and citric acid in the prior art through improving a fermentation process (adopting lactobacillus fermentation-enzymolysis-saccharomycete fermentation); it should be noted that, as shown in the experimental results of examples 1 to 3 and comparative examples 1 to 4, the fermentation process of the present invention employs lactobacillus fermentation, enzymolysis, and yeast fermentation, which are inseparable and irreplaceable in sequence, and only under the conditions disclosed in the present invention, the effect of replacing sucrose and citric acid can be achieved.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The preparation method of the mulberry dry red wine is characterized by comprising the following steps:
pretreatment of mulberries: cleaning mulberry, and crushing to obtain a first material;
fermentation: fermenting the material to obtain a material II;
clarification: clarifying the material with a dual-purpose clarifying agent to obtain a material III;
filling and sterilizing: and filling and sterilizing the material III to obtain a finished product.
2. The method of claim 1, wherein the material has a sugar degree of 20 or moreoBrix。
3. The method of claim 1, wherein the fermenting comprises:
and (3) fermenting lactic acid bacteria: adding lactobacillus into the first material for fermentation to obtain fermentation liquor;
enzymolysis: adding pectinase into the fermentation liquor for enzymolysis to obtain an enzymolysis liquid;
and (3) filtering: standing the enzymolysis solution at a constant temperature, and filtering to obtain filtrate;
fermenting yeast: fermenting the filtrate with yeast to obtain material II.
4. The preparation method according to claim 3, wherein the addition amount of the lactic acid bacteria is 0.8-1.2% of the first material, the fermentation temperature is 35-45 ℃, the fermentation humidity is 60-80%, and the fermentation mode is static anaerobic fermentation until the pH of the first material is 3.5-4.
5. The preparation method according to claim 3, wherein the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-3 h.
6. The method according to claim 3, wherein the temperature of the heat-retaining and standing is 70 to 90 ℃ and the standing time is 30 to 40 min.
7. The preparation method according to claim 3, wherein the yeast is added in an amount of 0.8-1.2% by weight of the preparation solution.
8. The method of claim 3, wherein the yeast fermentation comprises:
main fermentation: fermenting the filtrate with yeast at 22-26 deg.C for 10 days;
and (3) after-fermentation: fermenting the filtrate at 10-20 deg.C for 20 d;
aging: ageing the post-fermented filtrate at 20-22 deg.C for 2-3 months to obtain material II.
9. The method of claim 1, wherein the fining agent is gelatin and/or tannin.
10. The mulberry dry red wine prepared by the preparation method according to any one of claims 1 to 9, wherein the sugar degree is 10 to 13oBrix。
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Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010054394A (en) * | 1999-12-06 | 2001-07-02 | 김애정 | method for manufacture in mulberry fermentation milk |
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