CN114854519A - Production method of flavored strawberry fruit wine - Google Patents
Production method of flavored strawberry fruit wine Download PDFInfo
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- CN114854519A CN114854519A CN202210574895.4A CN202210574895A CN114854519A CN 114854519 A CN114854519 A CN 114854519A CN 202210574895 A CN202210574895 A CN 202210574895A CN 114854519 A CN114854519 A CN 114854519A
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- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 58
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
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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
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- 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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
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- Biomedical Technology (AREA)
- Microbiology (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention discloses a production method of flavored strawberry fruit wine; relates to the technical field of fruit wine production, which comprises the following steps: screening the picked strawberries to obtain screened strawberries; cleaning the screened strawberries with clear water, and draining to obtain cleaned strawberries; crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp; squeezing the enzymatic hydrolysate to obtain a squeezed liquid; screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid; the strawberry fruit wine prepared by the process has obviously improved taste, and the strawberry fruit wine with better flavor is obtained.
Description
Technical Field
The invention belongs to the technical field of fruit wine production, and particularly relates to a production method of flavored strawberry fruit wine.
Background
Strawberry, also called yacon, is native to south america and has been introduced into China at the beginning of the 20 th century. Strawberry is rich in nutrition, delicious in taste, red and tender in appearance, juicy in pulp, palatable in sour and sweet taste and aromatic in flavor, and is a person who has good color, fragrance and taste, so that strawberry is praised as the fruit queen. Strawberry contains a large amount of sugar, protein, organic acid, and multiple vitamins, minerals and partial trace elements essential to human body. Modern medicine considers that the strawberry has certain conditioning and nourishing effects on gastrointestinal disharmony and anemia and has certain prevention effects on hypertension, hyperlipidemia, arteriosclerosis, coronary heart disease and the like. The strawberry has poor storage stability, the storage time is not more than 1 week under the condition of 1-2 ℃, and if the temperature exceeds 10 ℃, the commodity value is lost within 2-3 days. In the past, the yield of strawberries is not large, fresh food is mainly used, and only a small part of strawberries are processed into fruit juice, jam and quick-frozen products. However, in recent years, the planting area and yield of strawberries in China are rapidly increased, market competition is intensified day by day, and especially inferior strawberries with small fruits, inferior colors and sour taste are more difficult to sell. Since the part of fruits accounts for about 30% of the total yield of the strawberries, the income of farmers is greatly influenced. Therefore, the development of strawberry deep-processing products has important practical significance.
The saccharomyces cerevisiae has an extremely important effect on metabolism of flavor substances of the strawberry wine, so that the taste of the strawberry wine can be directly influenced by the method for fermenting the strawberry wine by adopting the conventional saccharomyces cerevisiae.
The prior art discloses a method for brewing strawberry fruit wine with application publication number CN104974884A, and the invention discloses a method for brewing strawberry fruit wine, which comprises the following steps: (1) selecting and processing strawberries; (2) crushing and sterilizing; (3) fermenting; (4) ageing, (5) clarifying again, and (6) blending. The method for brewing the strawberry fruit wine can effectively perform debitterizing and quickly prepare the strawberry fruit wine with the strawberry aroma, the wine aroma and the mellow taste. However, since strawberries contain a large amount of acid, the fermentation time is long and the flavor is insufficient during fermentation, and the like, the prior art has been further improved.
Disclosure of Invention
The invention aims to provide a production method of flavored strawberry fruit wine, which aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a production method of flavored strawberry fruit wine comprises the following steps:
screening the picked strawberries to obtain screened strawberries;
cleaning the screened strawberries with clear water, and draining to obtain cleaned strawberries;
crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp;
squeezing the enzymatic hydrolysate to obtain a squeezed liquid;
screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid;
and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine.
As a further technical scheme: the weak brine is 0.5% by mass.
As a further technical scheme: the crushing treatment adopts low-temperature crushing, and the crushing temperature is not more than 32 ℃.
As a further technical scheme: the enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment.
As a further technical scheme: the enzyme activity of the cellulase is not less than 8000 u/g;
the enzyme activity of the pectinase is not less than 11000 u/g.
As a further technical scheme: the screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 22.5-25g/L of glucose, 25-30g/L of tryptone, 3-5g/L of beta-glucan, 0.2-0.6g/L of 3- (N-morpholine) propanesulfonic acid, 1.8-2.5g/L of calcium chloride, 25-30g/L of agar powder, 20-30g/L of distilled water, 1-3g/L of vitamin A and 1.5-1.9g/L of sodium dihydrogen phosphate;
adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5;
inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae.
As a further technical scheme: the fermentation process parameters are as follows: the density of yeast inoculation in the squeezing liquid is 1.2 × 107-1.8 × 107cfu/mL, the fermentation temperature is 15-20 ℃, and the fermentation time is 20-30 days.
The saccharomyces cerevisiae can synthesize secondary metabolites with protective effect, such as trehalose, glycogen, ergosterol and the like, the saccharomyces cerevisiae is screened by preparing an induction culture medium, the saccharomyces cerevisiae is continuously screened by descending pH, and finally the screened induction saccharomyces cerevisiae is obtained; according to the invention, a certain amount of beta-glucan and 3- (N-morpholine) propanesulfonic acid are added into an induction culture medium, so that the level of Reactive Oxygen Species (ROS) in a saccharomyces cerevisiae cell can be reduced, the tolerance of the saccharomyces cerevisiae to citric acid is improved, the growth rate and the fermentation rate of the saccharomyces cerevisiae under a stress condition can be obviously improved, the fermentation time can be greatly shortened, the adaptability of the saccharomyces cerevisiae to low pH can be stronger and stronger by continuously adjusting the pH, and the cell growth and the synthesis of pyruvic acid can be promoted.
The conversion rate of glucose, the conversion rate of sucrose and the conversion rate of fructose of the screened and induced saccharomyces cerevisiae are close to 99.9%, 96.8% and 95.3%, and a certain amount of glycerin can be generated, and the existence of the glycerin can greatly increase the complexity of the strawberry fruit wine, endow the strawberry fruit wine with sweet taste and enable the strawberry fruit wine to be softer.
The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.2 × 10 7 -1.8×10 7 cfu/mL，The fermentation temperature is 15-20 deg.C, and the fermentation time is 20-30 days.
Has the advantages that:
the strawberry fruit wine prepared by the process has obviously improved taste, and the strawberry fruit wine with better flavor is obtained, the saccharomyces cerevisiae obtained by the method has good acid resistance and good fragrance production performance, and can detect acetoin, acetone, benzaldehyde, acetaldehyde and other volatile substances in the samples in the examples, wherein the acetoin has higher content in the samples in the examples, so that pleasant cream fragrance can be generated, and a proper amount of ketone and aldehyde volatile substances is beneficial to enriching the fragrance characteristics of the strawberry fruit wine.
Detailed Description
A production method of flavored strawberry fruit wine comprises the following steps:
screening the picked strawberries to obtain screened strawberries;
in the production process, the strawberry is picked firstly, then the picked strawberries are screened, the strawberries with damaged and rotten surfaces are removed, and the strawberry fruits with complete surfaces and no damage are selected;
cleaning the screened strawberries with clear water, and draining to obtain cleaned strawberries;
adding the screened strawberries into light salt brine, stirring, soaking and cleaning, wherein the stirring speed is not higher than 100r/min, then soaking for 10min, taking out, putting into clear water for washing for several times, then fishing out, and draining;
wherein, the draining can be carried out by natural air drying or hot air drying, so that the draining efficiency is accelerated;
crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp;
performing enzymolysis treatment on the crushed strawberries, namely adding cellulase and pectinase into the crushed strawberries, uniformly stirring, performing enzymolysis treatment for 4 hours in water bath heat preservation, and then inactivating to obtain enzymolysis pulp;
cellulase (beta-1, 4-glucan-4-glucan hydrolase) is a general name of a group of enzymes for degrading cellulose to generate glucose, is not a monomer enzyme, is a multi-component enzyme system with a synergistic effect, is a complex enzyme, mainly comprises exo-beta-glucanase, endo-beta-glucanase, beta-glucosidase and the like, and also has xylanase with high activity. Acting on cellulose and products derived from cellulose. The microbial cellulase has very important significance in the aspects of converting insoluble cellulose into glucose, destroying cell walls in fruit and vegetable juice so as to improve the yield of fruit juice and the like.
The pectinase is the most important enzyme in fruit processing, and the pectinase is used for treating broken fruits, so that fruit juice filtration can be accelerated, clarification can be promoted and the like.
In order to better facilitate the enzymolysis process, shorten the time and improve the enzymolysis efficiency, the temperature of the water bath can be preferably 35 ℃;
wherein the mass ratio of the cellulase to the pectinase is 1: 4;
in the invention, the enzymolysis pulp is squeezed by a commercially available squeezer to obtain a squeezed liquid;
screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid;
and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine.
The aging time is preferably 3 months, and the strawberry fruit wine with better flavor can be obtained through aging treatment for 3 months.
The weak brine is 0.5% by mass.
The crushing treatment adopts low-temperature crushing, the crushing temperature is not more than 32 ℃, the crushing temperature is limited, and the loss of nutrient substances of the strawberry pulp caused by high temperature during crushing can be better prevented.
The enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment.
The enzyme activity of the cellulase is not less than 8000 u/g;
the enzyme activity of the pectinase is not less than 11000 u/g.
The screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 22.5-25g/L of glucose, 25-30g/L of tryptone, 3-5g/L of beta-glucan, 0.2-0.6g/L of 3- (N-morpholine) propanesulfonic acid, 1.8-2.5g/L of calcium chloride, 25-30g/L of agar powder, 20-30g/L of distilled water, 1-3g/L of vitamin A and 1.5-1.9g/L of sodium dihydrogen phosphate;
adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5;
inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae.
The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.2 × 10 7 -1.8×10 7 cfu/mL, the fermentation temperature is 15-20 ℃, and the fermentation time is 20-30 days.
The following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method comprises the following steps:
picking strawberries, screening the picked strawberries, removing strawberries with damaged and rotten surfaces, and selecting strawberry fruits with complete surfaces and no damage; cleaning the screened strawberries by adopting light salt water, then cleaning the screened strawberries by adopting clear water, and draining to obtain cleaned strawberries; adding the screened strawberries into light salt water, stirring, soaking and cleaning at a stirring speed of not higher than 100r/min, soaking for 10min, taking out, putting into clear water, washing for several times, taking out, and draining; wherein, the draining can be carried out by natural air drying or hot air drying, so that the draining efficiency is accelerated; crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp; performing enzymolysis treatment on the crushed strawberries, namely adding cellulase and pectinase into the crushed strawberries, uniformly stirring, performing enzymolysis treatment for 4 hours in water bath heat preservation, and then inactivating to obtain enzymolysis pulp; wherein the temperature of the water bath is 35 ℃; wherein the mass ratio of the cellulase to the pectinase is 1: 4; squeezing the enzymatic hydrolysate to obtain a squeezed liquid; screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid; and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine. The weak brine is 0.5% by mass. The enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment. The enzyme activity of the cellulase is 8200 u/g; the enzyme activity of the pectinase is 13000 u/g. The screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 22.5g/L glucose, 25g/L tryptone, 3g/L beta-glucan, 0.2 g/L3- (N-morpholine) propanesulfonic acid, 1.8g/L calcium chloride, 25g/L agar powder, 20g/L distilled water, 1g/L vitamin A and 1.5g/L sodium dihydrogen phosphate; adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5; inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae. The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.2 × 10 7 cfu/mL, fermentation temperature of 15 ℃, and fermentation time of 20 days.
Example 2
The preparation method comprises the following steps:
picking strawberries, screening the picked strawberries, removing strawberries with damaged and rotten surfaces, and selecting strawberry fruits with complete surfaces and no damage; cleaning the screened strawberries by adopting light salt water, then cleaning the screened strawberries by adopting clear water, and draining to obtain cleaned strawberries; adding the screened strawberries into light salt water, stirring, soaking and cleaning at a stirring speed of not higher than 100r/min, soaking for 10min, taking out, putting into clear water, washing for several times, taking out, and draining; wherein, the draining can be carried out by natural air drying or hot air drying, so that the draining efficiency is accelerated; crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp; performing enzymolysis treatment on the crushed strawberries, namely adding cellulase and pectinase into the crushed strawberries, uniformly stirring, performing enzymolysis treatment for 4 hours in water bath heat preservation, and then inactivating to obtain enzymolysis pulp; wherein the temperature of the water bath is 35 ℃; wherein the mass ratio of the cellulase to the pectinase is 1: 4; squeezing the enzymatic hydrolysate to obtain a squeezed liquid; screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid; and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine. The weak brine is 0.5% by mass. The enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment. The enzyme activity of the cellulase is 8300 u/g; the enzyme activity of the pectinase is 14000 u/g. The screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 23g/L of glucose, 27g/L of tryptone, 3.5g/L of beta-glucan, 0.4g/L of 3- (N-morpholine) propanesulfonic acid, 2.3g/L of calcium chloride, 26g/L of agar powder, 22g/L of distilled water, 2.5g/L of vitamin A and 1.7g/L of sodium dihydrogen phosphate; adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5; inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae. The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.8 × 10 7 cfu/mL, fermentation temperature of 20 ℃, and fermentation time of 30 days.
Example 3
The preparation method comprises the following steps:
picking strawberries, screening the picked strawberries, removing strawberries with damaged and rotten surfaces, and selecting strawberry fruits with complete surfaces and no damage; cleaning the screened strawberries by adopting light salt water, then cleaning the screened strawberries by adopting clear water, and draining to obtain cleaned strawberries; adding the screened strawberries into light salt water, stirring, soaking and cleaning at a stirring speed of not higher than 100r/min, soaking for 10min, taking out, putting into clear water, washing for several times, taking out, and draining; wherein, the draining can be carried out by natural air drying or hot air drying, so that the draining efficiency is accelerated; crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp; performing enzymolysis treatment on the crushed strawberries, namely adding cellulase and pectinase into the crushed strawberries, uniformly stirring, performing enzymolysis treatment for 4 hours in water bath heat preservation, and then inactivating to obtain enzymolysis pulp; wherein the temperature of the water bath is 35 ℃; wherein the mass ratio of the cellulase to the pectinase is 1: 4; squeezing the enzymatic hydrolysate to obtain a squeezed liquid; screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid; and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine. The weak brine is 0.5% by mass. The enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment. The enzyme activity of the cellulase is 8300 u/g; the enzyme activity of the pectinase is 15000 u/g. The screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 23g/L of glucose, 28g/L of tryptone, 4g/L of beta-glucan, 0.5g/L of 3- (N-morpholine) propanesulfonic acid, 2.2g/L of calcium chloride, 28g/L of agar powder, 25g/L of distilled water, 2g/L of vitamin A and 1.6g/L of sodium dihydrogen phosphate; the citric acid is adopted to regulate and induce cultureAdjusting the pH of the medium and the pH of the primary induction culture medium to 3.5; inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae. The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.4 × 10 7 cfu/mL, the fermentation temperature is 16 ℃, and the fermentation time is 24 days.
Example 4
The preparation method comprises the following steps:
picking strawberries, screening the picked strawberries, removing strawberries with damaged and rotten surfaces, and selecting strawberry fruits with complete surfaces and no damage; cleaning the screened strawberries by adopting light salt water, then cleaning the screened strawberries by adopting clear water, and draining to obtain cleaned strawberries; adding the screened strawberries into light salt water, stirring, soaking and cleaning at a stirring speed of not higher than 100r/min, soaking for 10min, taking out, putting into clear water, washing for several times, taking out, and draining; wherein, the draining can be carried out by natural air drying or hot air drying, so that the draining efficiency is accelerated; crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp; performing enzymolysis treatment on the crushed strawberries, namely adding cellulase and pectinase into the crushed strawberries, uniformly stirring, performing enzymolysis treatment for 4 hours in water bath heat preservation, and then inactivating to obtain enzymolysis pulp; wherein the temperature of the water bath is 35 ℃; wherein the mass ratio of the cellulase to the pectinase is 1: 4; squeezing the enzymatic hydrolysate to obtain a squeezed liquid; screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid; and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine. The weak brine is 0.5% by mass. The enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment. The enzyme activity of the cellulase is 8500 u/g; the enzyme activity of the pectinase is 15000 u/g. The screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 25g/L of glucose, 30g/L of tryptone, 5g/L of beta-glucan, 0.6g/L of 3- (N-morpholine) propanesulfonic acid, 2.5g/L of calcium chloride, 30g/L of agar powder, 30g/L of distilled water, 3g/L of vitamin A and 1.9g/L of sodium dihydrogen phosphate; adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5; inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae. The fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.6 × 10 7 cfu/mL, the fermentation temperature is 18 ℃, and the fermentation time is 30 days.
Evaluating sensory quality;
TABLE 1
Sensory scoring of the examples:
TABLE 2
As can be seen from Table 2, the strawberry fruit wine prepared by the method has relatively high clarity and transparency and relatively good taste.
Measurement of basic physical and chemical indexes
Alcohol content, total sugar, volatile acid, total acid and dry extract were measured according to GB/T15038-:
TABLE 2
As can be seen from the table 2, the physical and chemical indexes of the strawberry fruit wine prepared by the method are relatively good, and the method can obviously improve the quality of the strawberry fruit wine by reasonably optimizing the processing steps.
Volatile components in the strawberry fruit wine obtained in example 1 were detected:
the 26 volatile substances identified in the strawberry fruit wine are mainly esters and alcohols, wherein 13 esters, 6 alcohols, 3 acids, 2 aldehydes and 2 ketones are used;
the saccharomyces cerevisiae obtained by the method has good acid resistance and good aroma production performance, and can detect volatile substances such as acetoin, acetone, benzaldehyde and acetaldehyde in the sample of the embodiment, wherein the content of the acetoin in the sample of the embodiment is high, so that pleasant cream aroma can be generated, and a proper amount of ketone and aldehyde volatile substances is helpful for enriching the aroma characteristics of the strawberry fruit wine.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (7)
1. A production method of flavored strawberry fruit wine is characterized by comprising the following steps:
screening the picked strawberries to obtain screened strawberries;
cleaning the screened strawberries with clear water, and draining to obtain cleaned strawberries;
crushing the cleaned strawberries, and performing enzymolysis on the crushed strawberries to obtain enzymolysis pulp;
squeezing the enzymatic hydrolysate to obtain a squeezed liquid;
screening and inducing saccharomyces cerevisiae to ferment the squeezed liquid to obtain fermentation liquid;
and carrying out solid-liquid separation treatment on the fermentation liquor, then carrying out clarification treatment, filtering, ageing and microfiltration treatment to obtain the finished strawberry fruit wine.
2. The production method of the flavored strawberry fruit wine according to claim 1, characterized in that: the weak brine is 0.5% by mass.
3. The production method of the flavored strawberry fruit wine according to claim 1, characterized in that: the crushing treatment adopts low-temperature crushing, and the crushing temperature is not more than 32 ℃.
4. The production method of the flavored strawberry fruit wine according to claim 1, characterized in that: the enzymolysis treatment adopts cellulase and pectinase to carry out compound enzymolysis treatment.
5. The production method of the flavored strawberry fruit wine according to claim 4, characterized by comprising the following steps: the enzyme activity of the cellulase is not less than 8000 u/g;
the enzyme activity of the pectinase is not less than 11000 u/g.
6. The production method of the flavored strawberry fruit wine according to claim 1, characterized in that: the screening method of the screening induction saccharomyces cerevisiae comprises the following steps:
removing seeds of grapes, removing kernels of yellow peaches, mixing the yellow peaches according to a mass ratio of 1:3, adding the yellow peaches into pulping equipment, and pulping to obtain pulp;
screening and filtering the slurry, removing large-particle residues, fermenting in a constant temperature cabinet at 35 ℃ to obtain primary fermentation liquid, adding ethanol into the primary fermentation liquid, continuing to ferment for 24 hours, and screening out strains which continue to grow and propagate to obtain primary screened strains;
induction medium: 22.5-25g/L of glucose, 25-30g/L of tryptone, 3-5g/L of beta-glucan, 0.2-0.6g/L of 3- (N-morpholine) propanesulfonic acid, 1.8-2.5g/L of calcium chloride, 25-30g/L of agar powder, 20-30g/L of distilled water, 1-3g/L of vitamin A and 1.5-1.9g/L of sodium dihydrogen phosphate;
adjusting the pH of the induction culture medium by using citric acid, and adjusting the pH of the primary induction culture medium to 3.5;
inoculation: inoculating a primary screening strain into the primary induction culture medium, after the strain grows to a logarithmic phase, taking a certain amount of strain to transfer into a secondary induction culture medium for continuous culture, setting the secondary induction culture medium, the third induction culture medium and the fourth induction culture medium according to the descending of 0.3 delta pH until the strain does not grow, and extracting the penultimate strain as screening induction saccharomyces cerevisiae.
7. The production method of the flavored strawberry fruit wine according to claim 1, characterized in that: the fermentation process parameters are as follows: the density of yeast inoculation in the squeezed liquid is 1.2 × 10 7 -1.8×10 7 cfu/mL, the fermentation temperature is 15-20 ℃, and the fermentation time is 20-30 days.
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