CN114574310A - Preparation method of composite fruit wine and fermented fruit paste - Google Patents
Preparation method of composite fruit wine and fermented fruit paste Download PDFInfo
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- CN114574310A CN114574310A CN202210411410.XA CN202210411410A CN114574310A CN 114574310 A CN114574310 A CN 114574310A CN 202210411410 A CN202210411410 A CN 202210411410A CN 114574310 A CN114574310 A CN 114574310A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- 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
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention relates to the technical field of fruit wine preparation, and particularly discloses a preparation method of composite fruit wine and fermented fruit paste, which comprises the following steps: (1) mixing sweet potato, hawthorn and water, boiling, performing solid-liquid separation, and respectively collecting a solid material A and a liquid material B. (2) Peeling apple, collecting apple peel residue, squeezing apple pulp, and collecting apple juice. (3) Uniformly mixing the apple peel residues with the solid material A, and then adding the sweet wine yeast for sealing fermentation. (4) Meanwhile, the apple juice and the liquid material B are fermented at normal temperature. (5) Mixing the fermented mash obtained in the steps (3) and (4), carrying out solid-liquid separation, sterilizing the collected liquid phase, adding potassium metabisulfite after the solid-liquid separation, and standing; filtering the supernatant, and sterilizing to obtain composite fruit wine; and (4) taking the precipitate, homogenizing and sterilizing to obtain the fermented fruit paste. The method not only effectively solves the problems existing in the process of preparing the fruit wine by taking sweet potatoes as a single raw material, but also obtains the compound fruit wine with strong fruit flavor.
Description
Technical Field
The invention relates to the technical field of fruit wine preparation, in particular to a preparation method of composite fruit wine and fermented fruit paste.
Background
The information in this background section is disclosed to enhance understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms part of the prior art already known to a person of ordinary skill in the art.
Sweet potatoes are commonly called sweet potatoes and sweet potatoes in the north, sweet potatoes and sweet potatoes in the south. Sweet potatoes are a variety of sweet potatoes, namely sweet potatoes, sweet potatoes or sweet potatoes, and are widely planted due to the fact that sweet potatoes have better mouthfeel and nutritional and health-care values. Because the continuous increase of the yield and the sale of sweet potatoes also cause problems, the deep processing and utilization of the sweet potatoes in wine brewing and the like are good ways for promoting the income increase of farmers and the agricultural efficiency increase.
The brewing of white spirit by taking dried sweet potatoes as raw materials has a long history, and is a technology for improving the alcohol content based on distillation. Since the main component of the sweet potato is carbohydrate mainly containing starch, the flavor component is less, and the brewing of the fermented wine by using the fresh potato as the raw material is limited. There are three main methods in the technology of brewing non-distilled wine by using fresh potato as raw material. Firstly, pure sweet potatoes are used as raw materials, fermentation and wine brewing are carried out by adjusting sugar and acid, and even finished wine is used for blending in order to improve the alcohol content and enhance the flavor. For example, patent CN201810873568.2 "a brewing process of sweet potato wine" is to select freshly ripened sweet potato to pulp and extract juice, adjust sugar content to 25% and 28%, adjust acid content to 0.3%, and add rice wine to adjust alcohol content to 20% after alcoholic fermentation. The wine has the defects of insufficient rich flavor components, influence by the flavor of rice wine and lack of style. Secondly, sweet potatoes are used as raw materials, high-sugar substances are combined, and distiller's yeast is used for fermentation. Saccharifying enzyme in distiller's yeast promotes sweet potato starch to be converted into fermentable sugar, and high sugar components (such as honey) are added to ferment into fermented wine with a certain alcohol content under the action of yeast in the distiller's yeast. The patent CN201611098622.8 'a preparation method of sweet potato honey wine' belongs to the method. The patent uses the mixture of the cooked sweet potato paste and the honey liquid as the base material, and adds the rice red yeast rice and the rice green yeast to brew the fermented wine. The wine has low acid content and light wine body. Thirdly, sweet potato is used as a raw material, other plant components are combined, and the sweet potato is soaked by high-alcohol liquor or the soaking is combined with distiller's yeast fermentation, and the sweet potato juice wine belongs to the field of sweet potato juice wine actually. For example, patent CN201910268563.1 "A sweet potato wine and its preparation method" is prepared by mixing and brewing sweet potato pieces, water chestnut pieces, glutinous rice, high-degree wine, red rice, water, saccharified koji, etc.; CN201410282020.2 patent "a wild buckwheat rhizome and sweet potato wine and its preparation method" is made by mixing white spirit, sweet potato, wild jujube seed, buckwheat kernel, pyracantha fortuneana fruit, cherry, wild buckwheat root, white peony root, poria cocos, raspberry, dogwood, astragalus root, lotus seed, huoji leaf, perfume powder, wine and other ingredients. Does not have the style of fermented wine.
The traditional fruit wine is a alcoholic beverage brewed by using fresh fruits or fruit juice as raw materials and performing whole or partial alcoholic fermentation, and has a certain alcohol content, such as common wine, cider, pomegranate wine, waxberry wine, strawberry wine, lychee wine and the like. Most of the fruit carbohydrates are mainly fermentable sugars, which are not hydrolyzed by saccharifying enzymes before fermentation, so pure Saccharomyces cerevisiae is often used for alcoholic fermentation. The fruit wine has specific flower fragrance, fruit fragrance and mellow wine body because the fruit generally contains more organic acid, phenolic substances and aromatic components and components which are generated by the saccharomyces cerevisiae in the alcohol fermentation process and are endowed with fragrance, such as esters, alcohols and the like. However, the sweet potato is not subjected to enzymolysis and fermentation by the distiller's yeast to generate flavor.
Therefore, under the condition that the sweet potatoes mainly contain starch, lack organic acid, phenolic substances and aromatic components and the brewed fermented wine is flat, the sweet potatoes are combined with fruits to carry out innovative research and development of fermented products, and the sweet potato fermented wine has good prospects.
Disclosure of Invention
In order to solve the problem of sweet potato processing, the invention tries to prepare the fruit wine by taking sweet potatoes as a single raw material, however, the invention finds that the problem that the fermentation saccharic acid is unbalanced and the fruity flavor of the obtained fruit wine is weak. Therefore, the invention provides a preparation method of composite fruit wine, which not only effectively solves the problems existing in the process of preparing fruit wine by taking sweet potatoes as a single raw material, but also ensures that the obtained composite fruit wine has strong fruit fragrance. Meanwhile, a new product of fermented fruit paste is obtained. In order to achieve the purpose, the invention discloses the following technical scheme.
A preparation method of composite fruit wine and fermented fruit paste comprises the following steps:
(1) mixing fresh sweet potato, hawthorn and water, heating and boiling, then carrying out solid-liquid separation, and respectively collecting a solid material A and a liquid material B for later use.
(2) Cleaning apples, juicing, and respectively collecting apple peel residues and apple juice for later use.
(3) And uniformly mixing the apple peel residues with the solid material A, and then adding the sweet wine yeast at the temperature higher than room temperature for sealed fermentation.
(4) And simultaneously, fermenting the apple juice and the liquid material B at normal temperature.
(5) Mixing the fermented mash obtained in the step (3) and the fermented mash obtained in the step (4), completing fermentation together, then performing solid-liquid separation, sterilizing the collected liquid phase, adding potassium metabisulfite after completion, uniformly mixing, and standing. And then filtering and sterilizing the supernatant to obtain the composite fruit wine. And (4) taking the precipitate, homogenizing and sterilizing to obtain the fermented fruit paste.
Further, in the step (1), fresh sweet potatoes and hawthorn fruits are respectively cleaned and then sliced to obtain the sweet potato chips and the hawthorn slices.
Further, in the step (1), the mass ratio of sweet potatoes to hawthorn to water is 4.8-5.2: 0.8-1.3: 4.5 to 5.5. Preferably, the mass ratio of the sweet potatoes to the water to the hawthorn is 5: 1: 5.
further, in the step (1), the boiling time is 20-30 min, and the sweet potato fruit wine fermentation raw material containing the components of the apples and the hawthorns can be obtained by heating and boiling, so that the sugar-acid ratio in the fruit wine fermentation raw material can be effectively adjusted, and the fruit wine quality is improved.
Further, in the step (3), the mass ratio of the apple peel residues to the solid material A is 0.2-0.35: 1. the whole air permeability of the saccharified raw material can be increased by adding the apple peel residues, the enzyme activity is improved, and the saccharification rate is improved.
Further, in the step (3), sweet distiller's yeast is added at the temperature of 38-43 ℃ for sealed fermentation for 2-3 days.
Further, in the step (3), the addition amount of the sweet wine yeast is 0.35-0.5% of the total mass of the materials.
Further, in the step (4), concentrated apple juice is added into the apple juice and the liquid material B to adjust the sugar degree to 130-155 g/L.
Further, in the step (4), the activated saccharomyces cerevisiae is inoculated according to the proportion of 0.2-0.3 g/L, and then the fermentation is carried out for 2-3 days at room temperature.
Further, in the step (5), the concentration of the potassium metabisulfite added is 40-50 ppm.
Further, in the step (5), potassium metabisulfite is uniformly mixed into the liquid phase and stands still for 28-31 days.
Compared with the prior art, the invention has the following beneficial and unique effects:
in order to solve the problem of sweet potato processing, the invention tries to prepare the fruit wine by taking sweet potatoes as a single raw material in a previous test, however, the invention finds that the raw material has the problem of unbalanced fermentation sugar acid in the fermentation process, and the obtained fruit wine has light fruity flavor and poor quality. Further analysis finds that the reason is mainly that the sweet potato is low in content of acidic substances due to the components of the sweet potato, so that sugar acid is unbalanced when the sweet potato is used as a single fermentation raw material, the activity and metabolic process of saccharomyces cerevisiae are influenced, and finally the quality of the obtained fruit wine is poor. Therefore, the invention improves the fermentation raw materials of the fruit wine on one hand and improves the preparation process of the fruit wine on the other hand. Wherein: the addition of the hawthorn increases the acid content of the fermentation raw materials, balances the sugar-acid ratio and improves the quality of the fruit wine. The addition of the apple peel residues can increase the air permeability of the saccharified raw material, improve the enzyme activity and improve the saccharification rate. The apple juice and the hawthorn can be added to increase the fragrance of the fruit wine and the fruit paste; and meanwhile, the polyphenol content of the product is increased.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. Embodiments of the invention are described in detail below with reference to the attached drawing figures, wherein:
FIG. 1 is a diagram showing the effect of the composite fruit wine prepared by the first embodiment of the invention.
FIG. 2 is a diagram showing the effect of the composite fruit wine prepared by the second embodiment of the invention.
FIG. 3 is a diagram showing the effect of the composite fruit wine prepared by the third embodiment of the present invention.
FIG. 4 is a diagram showing the effect of the composite fruit wine prepared by the fourth embodiment of the present invention.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out according to conventional conditions or according to conditions recommended by the manufacturers.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The reagents or starting materials used in the present invention can be purchased from conventional sources, and unless otherwise specified, the reagents or starting materials used in the present invention can be used in a conventional manner in the art or in accordance with the product specifications. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred methods and materials described in this invention are exemplary only. The invention will now be further described with reference to the drawings and detailed description of the specification.
First embodiment
(1) Selecting 115Kg of fresh sweet potato and 23Kg of hawthorn, cleaning, slicing, weighing 115Kg of purified water, mixing the sweet potato slices, the hawthorn slices and the water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 149.3Kg of solid material and 103.7Kg of liquid material for later use.
(2) Selecting 110Kg of Fuji apples, cleaning, and squeezing juice by a juice extractor to obtain 45Kg of apple pomace and 65Kg of apple juice for later use.
(3) Adding 45Kg of apple pomace obtained in the step (2) into 149.3Kg of solid material obtained in the step (1), uniformly mixing, adding 0.78Kg of sweet distiller's yeast when the temperature of the mixture is reduced to 40 ℃, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, 65Kg of apple juice obtained in step (2) was added to 103.7Kg of liquid material obtained in step (1) which had been cooled to room temperature to obtain 168.7Kg of mixed liquor, which was measured to have a sugar content of 105g/L, and then the sugar content of the mixed liquor was adjusted to 140g/L using 13Kg of concentrated apple juice. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove solid matters such as fruit peels, fruit stones and the like to obtain 367Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 36.5g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, carrying out membrane filtration and pasteurization on supernatant to obtain 210Kg of composite fruit wine (a sample is referred to as figure 1); homogenizing and pasteurizing the precipitated wine lees to obtain 156Kg of fermented composite fruit puree.
Second embodiment
(1) Selecting 120Kg of fresh sweet potato and 32.5Kg of hawthorn, cleaning, slicing, weighing 130Kg of purified water, mixing the sweet potato slices, the hawthorn slices and water, injecting into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 155.5Kg of solid material and 127Kg of liquid material for later use.
(2) 120Kg of red Fuji apples are selected, cleaned and squeezed by a juicer to obtain 48Kg of apple pomace and 72Kg of apple juice for later use.
(3) Adding 48Kg of apple pomace obtained in the step (2) into 155.5Kg of solid material obtained in the step (1), uniformly mixing, adding 0.82Kg of sweet distiller's yeast when the temperature of the mixture is reduced to 40 ℃, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, 72Kg of apple juice obtained in step (2) was added to 127Kg of liquid material obtained in step (1) which had been cooled to room temperature to obtain 199Kg of mixed liquid material, which was measured to have a sugar content of 103g/L, and then the sugar content of the mixed liquid material was adjusted to 140.1g/L using 16Kg of concentrated apple juice. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove granular solid matters such as fruit peel and fruit stone to obtain 407Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 40.5g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, carrying out membrane filtration and pasteurization on supernatant to obtain 240Kg of composite fruit wine (a sample is shown in a figure 2); homogenizing and pasteurizing the precipitated wine lees to obtain 167Kg of fermented composite fruit puree.
Third embodiment
(1) Selecting 200Kg of fresh sweet potato and 45Kg of hawthorn, cleaning, slicing, weighing 205Kg of purified water, mixing the sweet potato slices, the hawthorn slices and the water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 256Kg of solid material and 194Kg of liquid material for later use.
(2) Selecting 220Kg of Fuji apples, cleaning, and squeezing juice by a juice extractor to obtain 89Kg of apple pomace and 131Kg of apple juice for later use.
(3) And (3) adding 89Kg of apple pomace obtained in the step (2) into 256Kg of solid material obtained in the step (1), uniformly mixing, adding 1.38Kg of sweet distiller's yeast when the temperature of the mixture is reduced to 40 ℃, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, adding 131Kg of apple juice obtained in the step (2) into 194Kg of liquid material which is obtained in the step (1) and cooled to room temperature to obtain 325Kg of mixed liquid material, measuring the sugar content of the mixed liquid material to be 104g/L, and then using 25Kg of concentrated apple juice to adjust the sugar content of the mixed liquid material to be 139.8 g/L. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove granular solid matters such as fruit peel and fruit stone to obtain 677Kg of fermentation liquor, carrying out ultra-high temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 67.5g of potassium metabisulfite, mixing uniformly, standing, separating after 30 days, carrying out membrane filtration and pasteurization on the supernatant to obtain 392Kg of composite fruit wine (a sample is referred to fig. 3); homogenizing and pasteurizing the precipitated wine lees to obtain 285Kg fermented composite fruit puree.
Fourth embodiment
(1) Selecting 210Kg of fresh sweet potato and 37Kg of hawthorn, cleaning, slicing, weighing 194Kg of purified water, mixing the sweet potato slices, the hawthorn slices and the water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 269Kg of solid material and 172Kg of liquid material for later use.
(2) 225Kg of red Fuji apples are selected, cleaned and squeezed by a juicer to obtain 91Kg of apple pomace and 134Kg of apple juice for later use.
(3) Adding 91Kg of apple pomace obtained in the step (2) into 269Kg of solid material obtained in the step (1), uniformly mixing, adding 1.44Kg of sweet distiller's yeast when the temperature of the mixture is reduced to 40 ℃, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, 134Kg of apple juice obtained in step (2) was added to 172Kg of liquid material obtained in step (1) which had been cooled to room temperature to obtain 306Kg of mixed liquid material, and the sugar content thereof was measured to be 108g/L, followed by adjusting the sugar content of the mixed liquid material to 141g/L using 23Kg of concentrated apple juice. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove granular solid matters such as fruit peel and fruit stone to obtain 673Kg of fermentation liquor, carrying out ultra-high temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 67.5g of potassium metabisulfite, mixing uniformly, standing, separating after 30 days, carrying out membrane filtration and pasteurization on the supernatant to obtain 370Kg of composite fruit wine (sample is shown in figure 4); homogenizing and pasteurizing the precipitated wine lees to obtain 303Kg of fermented composite fruit puree.
Fifth embodiment
(1) Selecting 115Kg of fresh sweet potato, cleaning, slicing, weighing 115Kg of purified water, mixing the sweet potato slices with water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 136Kg of solid material and 94Kg of liquid material for later use.
(2) Selecting 110Kg of Fuji apples, cleaning, and squeezing juice by a juice extractor to obtain 65Kg of apple juice for later use. The apple pomace is discarded.
(3) Cooling 136Kg of solid material obtained in step (1) to 40 ℃, adding 0.55Kg of sweet distiller's yeast, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, 65Kg of apple juice obtained in step (2) was added to 94Kg of liquid material obtained in step (1) which had been cooled to room temperature to obtain 159Kg of mixed liquid material, which was measured to have a sugar content of 105g/L, and then the sugar content of the mixed liquid material was adjusted to 139.9g/L using 12Kg of concentrated apple juice. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove particle solid matters to obtain 306Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 30.8g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, carrying out membrane filtration and pasteurization on supernatant to obtain 160Kg of composite fruit wine; homogenizing and pasteurizing the precipitated wine lees to obtain 146Kg of fermented composite fruit puree.
Sixth embodiment
(1) Selecting 120Kg of fresh sweet potato, cleaning, slicing, weighing 130Kg of purified water, mixing the sweet potato slices with water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 147Kg of solid material and 103Kg of liquid material for later use.
(2) 120Kg of red Fuji apples are selected, cleaned and squeezed by a juicer to obtain 72Kg of apple juice for later use. The apple pomace is discarded.
(3) Cooling 147Kg of solid material obtained in step (1) to 40 deg.C, adding 0.59Kg of sweet distiller's yeast, sealing, and fermenting at room temperature for 3 days.
(4) Meanwhile, 72Kg of apple juice obtained in step (2) was added to 103Kg of liquid material obtained in step (1) which had been cooled to room temperature to obtain 175Kg of mixed liquid material, which was measured to have a sugar content of 103g/L, and then the sugar content of the mixed liquid material was adjusted to 140g/L using 14Kg of concentrated apple juice. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.25g/L, and fermenting for 3 days at the temperature of 25 ℃.
(5) Mixing the fermented mash obtained in the step (3) and the fermentation liquor obtained in the step (4), continuously completing fermentation, filtering to remove particle solid matters to obtain 336Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 33.7g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, carrying out membrane filtration and pasteurization on supernatant to obtain 177Kg of composite fruit wine; homogenizing and pasteurizing the precipitated wine lees to obtain 159Kg of fermented composite fruit puree.
Seventh embodiment
(1) Cleaning and slicing 200Kg of fresh sweet potatoes, weighing 205Kg of purified water, mixing the sweet potato slices with water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 239Kg of solid material and 167Kg of liquid material for later use.
(2) Cooling the 239Kg of solid material obtained in the step (1) to 40 ℃, adding 1.2Kg of sweet distiller's yeast, sealing, and fermenting at room temperature for 3 days.
(3) Meanwhile, when the temperature of 167Kg of liquid material obtained in the step (1) is reduced to room temperature, the sugar content is measured to be 96g/L, and then 7.3Kg of white granulated sugar is used for adjusting the sugar content to 139.9 g/L. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.3g/L, and fermenting for 3 days at the temperature of 25 ℃.
(4) Mixing the fermented mash obtained in the step (2) and the fermentation liquor obtained in the step (3), continuously completing fermentation, filtering to remove particle solid matters to obtain 413Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 33.1g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, and carrying out membrane filtration and pasteurization on supernatant to obtain 165Kg of composite fruit wine; homogenizing and pasteurizing the precipitated wine lees to obtain 248Kg of fermented composite fruit puree.
Eighth embodiment
(1) Selecting 210Kg of fresh sweet potatoes, cleaning, slicing, weighing 194Kg of purified water, mixing the sweet potato slices with water, injecting the mixture into a stainless steel heating pot, heating and boiling for 25 minutes, naturally cooling to about 80 ℃, filtering, and respectively collecting solid and liquid to obtain 247Kg of solid material and 157Kg of liquid material for later use.
(2) Cooling 247Kg of solid material obtained in step (1) to 40 deg.C, adding 1.24Kg of sweet distiller's yeast, sealing, and fermenting at room temperature for 3 days.
(3) Meanwhile, the sugar content of 157Kg of liquid material obtained in the step (1) which is cooled to room temperature is measured to be 99g/L, and then the sugar content is adjusted to 140.7g/L by using 6.3Kg of white granulated sugar. Then inoculating activated saccharomyces cerevisiae according to the concentration of 0.3g/L, and fermenting for 3 days at the temperature of 25 ℃.
(4) Mixing the fermented mash obtained in the step (2) and the fermentation liquor obtained in the step (3), continuously completing fermentation, filtering to remove particle solid matters to obtain 410Kg of fermentation liquor, carrying out ultrahigh-temperature instantaneous sterilization on the obtained fermentation liquor, cooling to room temperature, adding 33g of potassium metabisulfite, uniformly mixing, standing, separating after 30 days, and carrying out membrane filtration and pasteurization on supernatant to obtain 155Kg of composite fruit wine; homogenizing and pasteurizing the precipitated wine lees to obtain 255Kg of fermented composite fruit puree.
The physical and chemical indexes of the composite fruit wine prepared in the above examples, such as alcohol content, volatile acid content, sugar-acid ratio, saccharification rate, aroma components, polyphenol content and the like, were measured, and the results are shown in table 1; meanwhile, the compound fruit wine of each example was also subjected to sensory evaluation, and the results are shown in table 2.
TABLE 1 Main physical and chemical indexes of composite fruit wine in each example
TABLE 2 sensory evaluation of Compound fruit wine in examples
As can be seen from tables 1 and 2, the addition of hawthorn and apple peel residues significantly increases the acid content of the fermentation raw material, balances the sugar-acid ratio, increases the air permeability of the saccharified raw material, improves the enzyme activity, improves the saccharification rate, and can also increase the aroma of fruit wine and fruit paste; meanwhile, the polyphenol content of the product is increased, and the quality of the fruit wine is obviously improved.
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 (10)
1. A preparation method of composite fruit wine and fermented fruit paste is characterized by comprising the following steps:
(1) mixing fresh sweet potatoes and hawthorn with water, heating and boiling, then carrying out solid-liquid separation, and respectively collecting a solid material A and a liquid material B for later use;
(2) peeling apples and collecting apple peel residues, juicing apple pulp and collecting apple juice for later use;
(3) uniformly mixing the apple peel residues with the solid material A, and then adding sweet distiller's yeast at a temperature higher than room temperature for sealed fermentation;
(4) simultaneously, fermenting the apple juice and the liquid material B at normal temperature;
(5) mixing the fermented mash obtained in the step (3) and the step (4), sterilizing the collected liquid phase after solid-liquid separation, adding potassium metabisulfite after the sterilization, uniformly mixing and standing; then taking the supernatant, filtering and sterilizing to obtain the composite fruit wine; and (4) taking the precipitate, homogenizing and sterilizing to obtain the fermented fruit paste.
2. The method for preparing composite fruit wine and fermented fruit puree according to claim 1, wherein in the step (1), fresh sweet potatoes and hawthorn fruits are respectively cleaned and then sliced to obtain potato chips and hawthorn chips.
3. The method for preparing the composite fruit wine and the fermented fruit paste according to claim 1, wherein in the step (1), the mass ratio of sweet potatoes to hawthorn to water is 4.8-5.2: 4.5-5.0: 0.4 to 0.65; preferably, the mass ratio of the sweet potatoes to the hawthorns to the water is 5: 5: 0.5.
4. the method for preparing the composite fruit wine and the fermented fruit puree according to claim 1, wherein in the step (1), the boiling time is 20-30 min.
5. The method for preparing the composite fruit wine and the fermented fruit puree according to claim 1, wherein in the step (3), the mass ratio of the apple peel residue to the solid material A is 0.2-0.35: 1.
6. the method for preparing the composite fruit wine and the fermented fruit paste according to claim 1, wherein in the step (3), sweet distiller's yeast is added at the temperature of 38-43 ℃ for sealed fermentation for 2-3 days.
7. The method for preparing the composite fruit wine and the fermented fruit paste according to claim 1, wherein in the step (3), the addition amount of the sweet wine yeast is 0.35-0.5% of the total mass of the materials.
8. The method for preparing the composite fruit wine and fermented fruit puree according to claim 1, wherein in the step (4), concentrated apple juice is added into the apple juice and liquid material B to adjust the sugar degree to 130-155 g/L.
9. The preparation method of the composite fruit wine and the fermented fruit puree according to any one of claims 1 to 5, wherein in the step (4), activated saccharomyces cerevisiae is inoculated according to the proportion of 0.2-0.3 g/L, and then the fermentation is carried out for 2-3 days at room temperature.
10. The method for preparing the composite fruit wine and fermented fruit paste according to any one of claims 1 to 5, wherein in the step (5), the potassium metabisulfite is added at a concentration of 40-50 ppm; preferably, the potassium metabisulfite is uniformly mixed into a liquid phase and then stands for 28-31 days.
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