CN115141700B - Preparation method of white-heart dragon fruit wine - Google Patents
Preparation method of white-heart dragon fruit wine Download PDFInfo
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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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B9/00—Combinations of apparatus for screening or sifting or for separating solids from solids using gas currents; General arrangement of plant, e.g. flow sheets
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention discloses a preparation method of white-heart dragon fruit wine, which uses white-heart dragon fruits as main raw materials, and can prepare clear and stable white-heart dragon fruit wine without complicated earlier-stage or later-stage treatment procedures. The white-heart dragon fruit wine prepared by the preparation method disclosed by the invention has bright color and mango fragrance, and does not need to be additionally added with sucrose or pigment. The wine is bright yellow in color, has the fragrance of mango, and is compounded with the faint scent of dragon fruits.
Description
Technical Field
The invention belongs to the technical field of fruit wine preparation, and particularly relates to a preparation method of white-heart dragon fruit wine.
Background
White-heart dragon fruits are one of important economic sources as one of main dragon fruit varieties in the south China. However, due to the large amount of red-heart dragon fruits, the sugar content of the red-heart dragon fruits is usually more than 15%, the sugar content of the white-heart dragon fruits is only 10%, and the red-heart dragon fruits are sweet in taste and attractive in color. The competitiveness in the fresh fruit market has been gradually replaced by red-heart dragon fruits. In the field of deep processing for improving the added value of products, compared with red-heart dragon fruits, the white-heart dragon fruits have the disadvantages of low fructose content, single color and no obvious fragrance, and the deep processing and utilization value of the white-heart dragon fruits is greatly limited.
For example, the Chinese patent with the patent number of CN201710856194.9 discloses a composite fruit wine of red-heart dragon fruit and white-heart dragon fruit and a preparation method thereof, and the preparation method of the composite fruit wine mainly comprises the following steps: peeling, squeezing and filtering red-heart and white-heart dragon fruits to obtain red-heart and white-heart dragon fruit juice, and uniformly mixing the red-heart and white-heart dragon fruit juice according to the volume ratio of 1-3:1-3 to obtain mixed dragon fruit juice; respectively adding white granulated sugar and citric acid into the mixed juice, and adjusting the sugar degree to 18-22 DEG Brix and the pH value to 3.5-4.0; and (5) inoculating activated saccharomyces cerevisiae seed liquid, and fermenting to obtain the red heart dragon fruit and white heart dragon fruit compound fruit wine.
Although the method utilizes more white-heart dragon fruits, the main technical effect of the method is that the bright ruby red is still brought by red-heart dragon fruits. Namely, the white-heart dragon fruit is adhered to the red-heart dragon fruit for transformation and utilization, and the native fruit resources of China cannot be effectively utilized. In addition, whether white-heart dragon fruit or red-heart dragon fruit, as a large amount of seeds are contained in pulp, the pectin content is further improved due to the fact that the seeds are crushed, the juice yield of the corresponding crushed materials is further reduced, and the problem that the yield of products is lower is caused due to the fact that the above patent fails to solve.
The invention patent No. CN201810495757.0 discloses a brewing method of a dragon fruit wine and the dragon fruit wine, and the brewing method comprises the following steps: selecting dragon fruits, cleaning, peeling and crushing to form a feed liquid M1, then conveying the feed liquid M1 into a clarifying tank, filling nitrogen into the clarifying tank, extracting from the bottom of the clarifying tank to obtain a feed liquid M2, cooling, adding anti-sticking pectase, freezing and floating water in the feed liquid M3 in a low-temperature environment, and separating ice cubes to obtain a feed liquid M4; and (3) after regulating the pH value, carrying out fermentation treatment to obtain a feed liquid M5, separating, storing in a wine storage tank, separating, blending, gumming, sterilizing, filtering and filling to obtain the dragon fruit wine.
Although the method can effectively separate the juice and pulp of the dragon fruit, and ensure the clarity of the dragon fruit wine, the steps are complex, the large-scale popularization and application are difficult, and the problem that the large amount of grains are crushed due to the pulverization of the dragon fruit is not solved yet.
Disclosure of Invention
The application aims to provide a preparation method of white-heart dragon fruit wine, which uses white-heart dragon fruits as main raw materials and can prepare clear and stable white-heart dragon fruit wine without complicated earlier or later treatment procedures.
In order to achieve the above object, the present application has the following technical scheme:
a preparation method of white heart dragon fruit wine comprises the following preparation steps,
(1) Preparing raw materials: selecting and sterilizing fruits according to the mass parts of the white-core dragon fruit pulp and the mango pulp, cutting the fruits in a sterile environment, and fully mixing the cut fruits to obtain premix;
(2) Preparing a fermentation liquid: adding the premix into a filtering and clarifying mechanism, and sequentially separating mango kernels from pericarps, mango slag wires and dragon fruit grains through at least three-stage oscillating sieving; after the mixed solution without solid matters is obtained, pectin decomposition treatment is carried out on the mixed solution, and then fermentation liquor obtained by mixing white-heart dragon fruits and mangoes is obtained;
(3) Fermentation: mixing the fermentation liquor with saccharomycetes, and fermenting at 28-32 ℃;
(4) Post-treatment: and (3) filtering and distilling the feed liquid obtained in the step (3) to obtain the fruit wine.
The invention takes the white-heart dragon fruit as the main raw material to prepare the white-heart dragon fruit wine, the white-heart dragon fruit has red appearance and white pulp, and is a common variety in the market. White-heart dragon fruits are sweet in taste and high in nutritional value, belong to the Cactaceae, and mainly grow in the south of China. The white-heart dragon fruit contains abundant vitamins and carotene, vegetable proteins, water-soluble fibers and a large amount of anthocyanin, and the substances are nutritional ingredients necessary for normal metabolism of a human body and are beneficial to maintaining the normal metabolism of the human body. About 4 grams of dietary fiber per 100 grams of white-heart dragon fruit, while red-heart dragon fruit contains only about 1.3 grams. Therefore, the wine prepared by taking the white-heart dragon fruit as the main raw material has higher nutritional value than the wine prepared by taking the red-heart dragon fruit as the main raw material.
In order to solve the problem that the color and taste of the white-heart dragon fruit wine prepared by using the white-heart dragon fruit are single, the invention adopts mango as a composite raw material to prepare the white-heart dragon fruit wine. Mango is a plant of the genus mangiferin of the family anaceae. The fruit is yellow in ripeness, medium in peel quality, thick, fresh yellow, sweet in taste and hard in fruit core. Is widely distributed in Yunnan, guangxi, guangdong, sichuan, fujian, taiwan, hainan and other places. The mango fruit has extremely high nutritive value, and contains vitamin A precursor carotene with extremely high content up to 3.8% and more than 1 time of apricot. The vitamin C content also exceeds that of orange and strawberry. Mango contains sugar, protein, calcium, phosphorus, iron and other nutritional ingredients which are all necessary for human body. Mango fruit contains sugar, protein and crude fiber as main nutritional components.
Meanwhile, mango belongs to high-sugar fruits, and the sugar content is about 14% -16% which is far higher than that of normal fruits with sugar content about 10% -15%. The sugar content of the main raw material of the white-heart dragon fruit is only about 10%, and the addition of mango effectively improves the sugar content of the raw material, so that the fermentation is facilitated.
However, the pulp of the white-heart dragon fruit and mango have the problem of seriously affecting the quality of fruit wine during preparation. One of the limiting factors in preparing the fruit wine from the white-heart dragon fruit is that pulp and seeds of the dragon fruit are difficult to separate, after the fruit is pulped according to a common fruit wine preparation method, a large amount of pectin on the seeds in the pulp can influence juice, and the seeds are crushed due to pulping, so that the subsequent filtering difficulty is high. The oil esters, glycosides, etc. in the seeds also increase the bitter taste of the wine. Mango is used as a fruit with high fructose content, but is also a fruit of a lacquer tree family plant, so that mango peel contains a urushiol component which is a harmful substance and affects the flavor of fruit wine. In addition, mango not only needs to be separated from peel and pulp, but also needs to be separated from pulp and kernel, so that the separation difficulty is very high, and the mango is greatly consumed by the pretreatment.
In order to solve the problem, the invention adopts a multi-stage oscillating sieving mode to replace pulping treatment. The problem that the dragon fruit seeds are broken in a large number in the pulping process is effectively reduced, meanwhile, the vibration screening is adopted to carry out less pretreatment work, a large amount of labor or the cooperation of a production line is not needed, the content of fruit juice in the fruits can be reserved to the greatest extent through vibration screening, and the final yield is improved.
The step (2) at least comprises three-stage oscillating sieving treatment, and mango kernels are separated from pericarps, mango dreg filaments and dragon fruit seeds in sequence according to the sizes of main solids of white-heart dragon fruits and mangoes respectively; the fruit can be separated in the shaking faster before being added to the filter clarification mechanism, since it has been previously slit.
After the mixed solution containing no solid is obtained, the mixed solution is subjected to pectolytic treatment, and then is subjected to pectolytic treatment by pectinase. And obtaining fermentation liquor of the mixture of the white-heart dragon fruits and the mangoes.
In the preparation method of the white-heart dragon fruit wine, in the step (2), the filtering and clarifying mechanism comprises a primary oscillating structure, a secondary oscillating structure and a tertiary oscillating structure which are all three-stage filtering structures, and the three-stage filtering structures are communicated through a conveying pipe.
The primary oscillating structure is mainly used for separating mango kernels from mango peels, the secondary oscillating structure is mainly used for separating mango dreg wires, and the tertiary oscillating structure is mainly used for separating dragon fruit seeds. Because the mango kernels and the mango peels have larger volumes and the harmful components contained in the mango peels are considered, the mango kernels and the mango peels are arranged in a primary oscillating structure for separation. The separation of the pitaya seeds is carried out in a three-stage oscillating structure because of the package of pectin and the maximum separation difficulty.
Further, tertiary filtration all includes vibration bucket and filtrate collecting vessel, be provided with detachable filter sieve circle between vibration bucket and the filtrate collecting vessel.
The detachable filter screen ring is arranged, so that the filter screen ring can be replaced at regular time in the filtering process, the constant speed can be guaranteed to be always ensured, and meanwhile, mango kernels, pericarps, mango dreg filaments and dragon fruit seeds can be collected respectively, and other deep processing can be utilized.
In order to ensure smooth separation, in the preparation method of the white heart dragon fruit wine, in the step (2), proper amounts of deionized water are respectively added into the primary oscillating structure, the secondary oscillating structure and the tertiary oscillating structure in the filtering process of the tertiary filtering structure,
Wherein the amount of deionized water added in the oscillating process of the three-stage oscillating structure is about 3-5 times that of the first-stage oscillating structure.
The deionized water is added to accelerate the separation process, so that the dissolution of soluble substances in the dragon fruit and mango pulp is easy, and the clarification of fermentation liquor is ensured. The separation difficulty of the pitaya seeds is the greatest, and repeated flushing is needed, so that the three-stage oscillating structure needs 3-5 times of the deionized water added by the first-stage oscillating structure. In practical application, the adding rate of deionized water also considers the impact force to each oscillating barrel, and the impact force needs to be kept in a reasonable range.
In the preparation method of the white-heart dragon fruit wine, the filtering and clarifying mechanism further comprises a clarifying and oscillating barrel, and pectase and a sulfur regulating sheet are added into the clarifying and oscillating barrel before the clarifying and oscillating barrel operates.
Pectase is added to decompose pectin in the fermentation liquor, so that the juice yield is improved, the stability of the system is also facilitated, and the mango contains a large amount of vitamin A to provide color change for the white-heart dragon fruit wine, so that a proper amount of sulfur regulating tablets are added in the clarification process to ensure the stability of pigment.
In the preparation method of the white heart dragon fruit wine, in the step (3), the inoculation amount of the saccharomyces cerevisiae is 1-5 multiplied by 10 6 CFU/mL.
The saccharomyces cerevisiae is preferably a strain fermented at a lower temperature so as to ensure that the color and smell of the wine body are less affected.
In order to further improve the stability of the pigment, in the step (3), saccharomyces cerevisiae is preferably Saccharomyces CEREVISIAE FM-S-4. Compared with common Saccharomyces cerevisiae, saccharomyces CEREVISIAE FM-S-4 is more beneficial to improving the color stability of the fruit wine.
In the preparation method of the white-heart dragon fruit wine, in the step (3), fermentation promoting liquid is periodically supplemented in the fermentation process, wherein the fermentation promoting liquid is solid-free liquid prepared by crushing and pectin decomposing dragon fruit peel generated in the step (1); the total addition amount of the fermentation promoting liquid is 10-15% of the weight of the fermentation liquid.
Because the sugar content of the white-heart dragon fruits is lower, the sugar content of the mango pulp is higher, but the addition amount is limited, so that the fermentation speed is increased, and the fermentation promoting liquid is added to be more beneficial to the fermentation completion of the fermentation liquid. The pitaya peel is rose-red, contains a large amount of betalains, contains abundant carbohydrate proteins and anthocyanin, and has higher contents of vitamins C, B, B2 and B3, calcium, phosphorus, iron and other mineral substances; can exert the effect of faster fermentation speed.
Since the dragon fruit peel also contains a large amount of pectin, pectase needs to be added into the pulverized dragon fruit peel for decomposition, and filtering is carried out to ensure the clarification of fermentation promoting liquid.
In the preparation method of the white-heart dragon fruit wine, in the step (2), the fermentation liquor obtained by mixing white-heart dragon fruits and mangoes is distilled and then enters the step (3). Because a large amount of deionized water is added in the filtering and clarifying mechanism, the purity of the fermentation liquor can be further improved by distilling the fermentation liquor in order to improve the quality of the fruit wine, so that the quality of the prepared fruit wine is more mellow. The treatment is preferably carried out by means of cryogenic distillation.
In the preparation method of the white-heart dragon fruit wine, in the step (2), a first-stage oscillating structure of the filtering and clarifying mechanism is provided with a filtering sieve ring with the aperture of 1-3cm, a second-stage oscillating structure is provided with a filtering sieve ring with the aperture of 50-60 meshes, and a third-stage oscillating structure is provided with a filtering sieve ring with the aperture of 80-100 meshes.
From the foregoing, it can be seen that the separation purposes of the primary oscillating structure, the secondary oscillating structure and the tertiary oscillating structure are not the same, and therefore, filter screen rings of different apertures are required. In practical application, the primary oscillating structure can be further divided into a primary fruit core oscillating structure and a primary fruit peel oscillating structure, wherein the aperture of the filtering sieve ring of the primary fruit core oscillating structure is 2-3cm, and the aperture of the filtering sieve ring of the primary fruit peel oscillating structure is 1-2cm.
In the preparation method of the white-core dragon fruit wine, the mass part ratio of the white-core dragon fruit pulp to the mango pulp in the step (1) is (10-20) to 1.
Through a great deal of experimental researches of the inventor team, when the mass part ratio of the pulp of the white-heart dragon fruit to the mango is (10-20) to 1, the prepared fruit wine has the best quality and the most suitable flavor. At this time, the fruit wine is bright yellow in color, has the fragrance mainly of mango, and is compounded with the faint scent of dragon fruits.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the preparation method of the white-heart dragon fruit wine, white-heart dragon fruits are used as main raw materials, a proper amount of mangoes are added, deep processing barriers of low fructose content, single color and no obvious fragrance of the white-heart dragon fruits are broken through, meanwhile, the earlier processing procedure is carried out by utilizing a filtering and clarifying mechanism, the operation method is simple, and a large amount of labor and production lines are not required to be consumed.
(2) In the preparation method of the white-heart dragon fruit wine, a multistage oscillating and sieving mode is adopted to replace pulping treatment; the problem that the dragon fruit seeds are broken in a large amount in the pulping process can be effectively reduced, meanwhile, the pretreatment work is less when the vibration screening is adopted, a large amount of labor or the cooperation of a production line is not needed, the content of the juice in the fruits can be reserved to the greatest extent through the vibration screening, and the final yield is improved.
(3) According to the invention, the white-heart dragon fruit peel is fully utilized to participate in fermentation, so that not only is the nutritional value of the white-heart dragon fruit peel utilized, but also pigment components with abundant contents in the white-heart dragon fruit peel are utilized, and the color layer and the nutritional value of the white-heart dragon fruit wine with mango fragrance are further enriched.
Drawings
FIG. 1 is a schematic diagram of a filter clarification mechanism of the present invention;
FIG. 2 is a schematic view of a filter screen ring of the primary filter structure of FIG. 1;
FIG. 3 is a schematic view of a filter screen ring of the secondary filter structure of FIG. 1;
FIG. 4 is a schematic illustration of the filter screen ring structure of the three stage filter structure of FIG. 1;
FIG. 5 is a schematic view of another embodiment of a filter clarification mechanism of the present invention;
Detailed Description
The following describes the technical scheme of the invention in further detail by using specific embodiments.
Example 1
A preparation method of white heart dragon fruit wine comprises the following preparation steps,
(1) Preparing raw materials: respectively selecting and sterilizing fruits according to the mass ratio of the white-core dragon fruit pulp to the mango pulp of 10:1, cutting in a sterile environment, and fully mixing the cut fruits to obtain the premix. Specifically:
in this example, 100kg of white-heart dragon fruit pulp and 10kg of mango pulp were selected, namely 400kg of white-heart dragon fruit and 16kg of mango.
The white-heart dragon fruit is preferably a medium-sized dragon fruit with a single fruit size of about 200 g-300 g, and is preferably a dragon fruit with a relatively bright peel color; the pitaya peel generally accounts for twenty to thirty percent of the total weight of the pitaya, so this example selects 100kg of white heart pitaya pulp.
The mango selected in this example was the main cultivar of Yunnan province-three year Cerbera. The plant is native to Yunnan province, german macro and Xishuangbanna are cultivated more, and is one of main cultivars in Yunnan province. Higher yields are exhibited in Yunnan, guangxi, sichuan, etc. The fruit is oblique and oval, medium and small, the average single fruit weight is 200 g, the taste is sweet and slightly sour, the juice is more, the aroma is strong, the fiber is more, and the quality is general. The mango pulp accounts for about 60-70% of the total weight of the mangoes, so 16kg of mangoes are selected in this example.
Pulp and peel separation treatment is carried out on the white-heart dragon fruits, and then the white-heart dragon fruits are cut; the mango is cut, and in the mango cutting process, the mango fruit is not damaged. And fully mixing the cut fruits to obtain premix.
(2) Preparing a fermentation liquid: adding the premix into a filtering and clarifying mechanism, and sequentially separating mango kernels from pericarps, mango slag wires and dragon fruit grains through at least three-stage oscillating sieving;
As shown in fig. 1, the filtering and clarifying mechanism of the present embodiment includes an oscillating unit 1 and a clarifying unit 6; wherein the oscillating unit 1 comprises a primary oscillating structure 11, a secondary oscillating structure 12 and a tertiary oscillating structure 13 which are communicated by the transfer pipe 5 in sequence. The primary oscillating structure 11 is mainly used for separating mango kernels from mango peels; the secondary oscillating structure 12 is mainly used for separating mango slag wires; the three-stage oscillating structure 13 is mainly used for separating the pitaya seeds; because the mango kernels and the mango peels have larger volumes and the harmful components contained in the mango peels are considered, the mango kernels and the mango peels are arranged in a primary oscillating structure for separation. The separation of the pitaya seeds is carried out in a three-stage oscillating structure because of the package of pectin and the maximum separation difficulty.
The three filtering structures comprise an oscillating barrel 2 and a filtrate collecting barrel 3, a rotary oscillating shaft 21 for circumferential rotary oscillation of the oscillating barrel 2 is arranged in the center of the oscillating barrel 2, the rotary oscillating shaft 21 penetrates through a sealing cover 22 at the upper end of the oscillating barrel 2, and a feeding hole 23 for adding deionized water is further formed in the sealing cover 22.
A detachable filter sieve ring 4 is arranged between the oscillating barrel and the filtrate collecting barrel. Wherein, the primary oscillating structure is provided with a primary filtering sieve ring 41 with the aperture of 1-3cm, the secondary oscillating structure is provided with a secondary filtering sieve ring 42 with the aperture of 50-60 meshes, and the tertiary oscillating structure is provided with a secondary filtering sieve ring 43 with the aperture of 80-100 meshes; each filter screen ring is matched with the components to be trapped.
In practical applications, the primary oscillating structure 11, the secondary oscillating structure 12 and the tertiary oscillating structure 13 may be provided with a certain height difference, so that the filtrate flows down as shown in fig. 5.
The oscillating unit 1 is also communicated with the clarifying unit 6 through a conveying pipe 5, the clarifying unit 6 comprises a clarifying barrel 65, a pectase feeding port 62 and a sulfur regulating sheet feeding port 63 are arranged above a sealing end cover of the clarifying barrel 65, a filter screen 64 for separating clarified liquid and magazines is arranged below the clarifying barrel 65, a closeable one-way valve (not shown in the figure) is arranged between the clarifying barrel 65 and the conveying pipe 5 and between the filter screen 64 and the clarifying barrel 65, and a discharging port 61 is arranged below the filter screen 64. The working principle of the filtering and clarifying mechanism is as follows: the mixed pulp of the white-heart dragon fruit and mango are placed into an oscillating barrel 2 of a primary oscillating structure 11 of an oscillating unit 1 and sealed by a sealing cover 22, after the sealing is finished, the oscillation is started, deionized water with the mass of 10% of premix is added from a feed inlet 23 every 20min, every 1h, and a primary filter sieve ring 41 is detached and replaced. The liquid enters the secondary oscillating structure 12 from the filtrate collecting barrel 3 of the primary oscillating structure 11 through the conveying pipe 5, the volume of the liquid in the oscillating barrel 2 of the secondary oscillating structure 12 is about 20%, the secondary oscillating structure 12 starts to oscillate, deionized water with the volume of 10% of the liquid is added from the feed inlet 23 every 20min after the oscillation starts, and the secondary filter sieve ring 42 is detached and replaced every 40 min. The liquid enters the three-stage oscillating structure 13 from the filtrate collecting barrel 3 of the two-stage oscillating structure 12 through the conveying pipe 5, the volume of the liquid in the oscillating barrel 2 of the three-stage oscillating structure 13 is more than about 20%, the three-stage oscillating structure 13 starts to oscillate, deionized water with the volume of 30% of the liquid is added from the feed inlet 23 every 20min after the oscillation starts, and the three-stage filter screen ring 43 is detached and replaced every 40 min.
The feed liquid enters the clarification unit 6 from the filtrate collecting barrel 3 of the three-stage oscillating structure 13 through the conveying pipe 5, at the moment, a one-way valve between the filtering screen 64 and the clarification barrel 65 is in an open state, when the volume of filtrate in the clarification barrel 65 reaches more than 60% of the barrel volume, the one-way valve between the clarification barrel 65 and the conveying pipe 5 is closed, pectinase with the mass of 0.4% of the filtrate in the clarification barrel 65 is added from the pectinase feeding port 62, and a sulfur regulating sheet with the mass of 0.2% of the filtrate in the clarification barrel 65 is added from the sulfur regulating sheet feeding port 63; after a suitable time, the one-way valve between the filter screen 64 and the clarifying tank 65 is opened, and a discharge port 61 is provided below the filter screen 64.
Pectase is added to decompose pectin in the fermentation liquor, so that the juice yield is improved, the stability of the system is also facilitated, and the mango contains a large amount of vitamin A to provide color change for the white-heart dragon fruit wine, so that a proper amount of sulfur regulating tablets are added in the clarification process to ensure the stability of pigment.
After the mixed solution without solid matters is obtained from the discharge hole 61, the mixed solution is collected, and pectin decomposition treatment is carried out on the mixed solution according to the standard of adding 80mg of pectase into each kilogram of the mixed solution, and the fermentation liquor obtained by mixing the white-heart dragon fruits and the mangoes is obtained after the treatment.
(3) Fermentation: fermenting at 28-32deg.C, periodically supplementing fermentation promoting liquid, specifically,
The fermentation broth was mixed with yeast, saccharomyces cerevisiae CEREVISIAE FM-S-4 was selected in this example, and the inoculum size of Saccharomyces cerevisiae was 1X 106CFU/mL.
The fermentation promoting liquid is solid-free liquid prepared by crushing the pitaya peel generated in the step (1), and the pitaya peel separated in the step (1) is crushed; in order to obtain a solid-free liquid, the crushed pitaya peel needs to be decomposed by adding pectase and filtered to ensure the clarification of the fermentation promoting liquid because a large amount of pectin is also contained in the pitaya peel.
In the fermentation process, the total addition amount of the fermentation promoting liquid is 10% of the weight of the fermentation liquid.
(4) Post-treatment: and (3) filtering and distilling the feed liquid obtained in the step (3) to obtain the fruit wine.
Example 2
This embodiment is substantially the same as embodiment 1 except that:
The mass ratio of the white-core dragon fruit pulp to the mango pulp is 20:1;
In the fermentation process, the total addition amount of the fermentation promoting liquid is 15% of the weight of the fermentation liquid.
Example 3
This embodiment is substantially the same as embodiment 1 except that:
the mass ratio of the white-core dragon fruit pulp to the mango pulp is 18:1;
In the fermentation process, the total addition amount of the fermentation promoting liquid is 13% of the weight of the fermentation liquid.
Example 4
This embodiment is substantially the same as embodiment 1 except that:
In the step (2), the fermentation broth obtained by mixing the white-heart dragon fruits with the mangoes is subjected to low-temperature distillation treatment and then enters the step (3).
Example 5
This embodiment is substantially the same as embodiment 1 except that:
The primary oscillating structure in the filtering and clarifying mechanism further comprises a primary kernel oscillating structure and a primary pericarp oscillating structure, wherein the aperture of the filtering sieve ring of the primary kernel oscillating structure is 2-3cm, and the aperture of the filtering sieve ring of the primary pericarp oscillating structure is 1-2cm.
Example 6
This embodiment is substantially the same as embodiment 1 except that:
In the step (3), the fermentation stage is carried out under the airtight condition, the fermentation temperature is 25-35 ℃, the fermentation time is 90 days, and the fermentation is fully stirred every 8-12 hours.
Examples 7 to 12
Examples 7-12 are white heart dragon fruit wines prepared in examples 1-6, respectively.
Comparative example 1
Comparative example 1 was prepared in substantially the same manner as in example 12 except that:
the fermentation liquor is directly prepared by mixing white-heart dragon fruit pulp and mango pulp, pulping and decomposing the mixture by pectase without a filtering and clarifying mechanism.
Comparative example 2
Comparative example 1 was prepared in substantially the same manner as in example 12 except that:
in the step (3), the fermentation-promoting liquid is not added.
The white heart dragon fruit wines obtained in examples 7 to 12 and comparative examples 1 to 2 were analyzed with reference to the fruit wine general analysis method GB/T15038.
The alcoholicity of the white heart dragon fruit wines of examples 7 to 12 and comparative examples 1 to 2 was measured. Removing non-volatile substances in the sample by distillation, measuring the volume percentage of alcohol by alcohol meter, correcting the temperature according to the standard appendix in GB/T15038, and obtaining the volume percentage of alcohol at 20 ℃. Specific values are given in the following table.
Table 1 alcoholicity of white heart dragon fruit wine of examples 7-12 and comparative examples 1-2
The alcohol can prevent the damage of microorganisms (mixed bacteria) to the wine, and has a certain effect on guaranteeing the quality of the wine. Therefore, the alcoholic strength of the fruit wine is preferably 12-24 degrees. Examples 7-12 are all within this range, with the example 9 having a greater degree of alcohol rise than examples 1 and 2, and the example 9 formulation being presumed to be more suitable. Example 10 showed more remarkable improvement in alcoholicity than example 9, presumably due to the fact that the fermentation broth was distilled and then subjected to fermentation in the preparation method of this example. Example 11 does not differ much in alcoholicity from example 10. The lower alcohol content of comparative example 1 may be responsible for the lower juice yield, and the difference between comparative example 2 and comparative example 12 is greater, presumably related to the absence of added fermentation-promoting liquid.
Sensory analysis was performed on white heart dragon fruit wines of examples 7 to 12 and comparative examples 1 to 2. The sensory characteristics of the grape products such as color, aroma, taste and typical are checked, analyzed and assessed by an evaluator checking the sensory characteristics of the products by using sensory organs such as mouth, eyes and nose. The tasting cup was suspended with a wine tasting cup having a full mouth volume of 215 mL. The measurement results are shown in the following table.
TABLE 2 sensory analysis results of white heart dragon fruit wines of examples 7-12 and comparative examples 1-2
The results of sensory analysis of the white heart dragon fruit wine of examples 7-12 are all good. Wherein, the white heart dragon fruit wine of examples 7-12 is brighter in color and has three-layer compound flavor. Comparative examples 1-2 were all darker in color, presumably due to lower system stability, resulting in pigment changes.
Total and volatile acid content determinations were performed on white heart dragon fruit wines of examples 7-12 and comparative examples 1-2.
The total acid, namely the total content of substances which react to form acid, has a great relationship with the flavor of the fruit wine. The total acid content determination method comprises the following steps: the method comprises the steps of using a glass electrode as an indicating electrode, using a saturated calomel electrode as a reference electrode, using an acidometer or a potentiometric titrator to indicate the pH of the solution, using a sodium hydroxide standard solution to titrate the test solution to pH 8.2 as an end point, calculating the titrating acid of the sample according to the dosage of the sodium hydroxide solution, and expressing the result as tartaric acid.
Volatile acids refer to some acids that evaporate with water vapor, calculated in practice as acetic acid. The method for measuring the content of the volatile acid comprises the following steps: distilling out low boiling point acids, namely volatile acid, in the sample in a distillation mode, titrating with an alkali standard solution, measuring free sulfur dioxide and combined sulfur dioxide, and calculating and correcting to obtain the content of the volatile acid in the sample.
The measurement results are shown in the following table.
TABLE 3 determination of total acid and volatile acid content of examples 7-12 and comparative examples 1-2 white heart dragon fruit wine
The total acid content of the white heart dragon fruit wine of the examples 7-12 is in the range of 0.6-0.9g/100mL, and the white heart dragon fruit wine is in the range of proper total acid content according to the existing fruit wine standard, so that the wine taste of the white heart dragon fruit wine of the examples 7-12 is mellow, harmonious and palatable. Too high a total acid content of comparative example 1 and slightly lower a total acid content of comparative example 2 may result in a poor mouthfeel of the wine.
The white heart dragon fruit wine of examples 7-12 has volatile acid content within 0.1g/100mL, has lower volatile acid content, higher stability and smaller quality change. The volatile acid content of both comparative example 1 and comparative example 2 exceeded 0.15g/100mL. The quality stability is poor.
Claims (2)
1. The preparation method of the white-heart dragon fruit wine is characterized by comprising the following preparation steps:
(1) Preparing raw materials: according to the mass part ratio of the white-core dragon fruit pulp to the mango pulp of 10-20:1, respectively selecting and sterilizing fruits, cutting the fruits in a sterile environment, and fully mixing the cut fruits to obtain premix;
(2) Preparing a fermentation liquid: placing the cut pulp of white-heart dragon fruit and mango into an oscillating barrel of an oscillating unit primary oscillating structure, sealing the oscillating barrel by a sealing cover, starting oscillation after sealing, adding deionized water with the mass of 10% of premix into a feed inlet every 20min, removing and replacing a primary filter screen ring every 1h, feeding feed liquid into a secondary oscillating structure from a filtrate collecting barrel of the primary oscillating structure through a conveying pipe,
The volume of the material liquid in the oscillating barrel of the secondary oscillating structure is more than 20%, the secondary oscillating structure starts to oscillate, deionized water with the volume of 10% of the material liquid is added from the feed inlet every 20min after the oscillation starts, the secondary filter sieve ring is detached and replaced every 40min, the material liquid enters the tertiary oscillating structure from the filtrate collecting barrel of the secondary oscillating structure through the conveying pipe,
The volume of the feed liquid in the oscillating barrel of the three-stage oscillating structure is more than 20%, the three-stage oscillating structure starts to oscillate, deionized water with the volume of 30% of the feed liquid is added from the feed inlet every 20min after the oscillation starts, the three-stage filtering sieve ring is detached and replaced every 40min,
The method comprises the steps that feed liquid enters a clarification unit from a filtrate collecting barrel with a three-stage oscillating structure through a conveying pipe, a one-way valve between a filter screen and the clarification barrel is in an open state, when the volume of filtrate in the clarification barrel reaches more than 60% of the volume of the barrel, the one-way valve between the clarification barrel and the conveying pipe is closed, pectinase accounting for 0.4% of the mass of filtrate in the clarification barrel is added from a pectinase feeding port, and a sulfur regulating sheet accounting for 0.2% of the mass of filtrate in the clarification barrel is added from a sulfur regulating sheet feeding port; after clarification is finished, a one-way valve between the filter screen and the clarification barrel is opened, and a discharge port is arranged below the filter screen;
after obtaining mixed liquor without solid matters from a discharge hole, collecting the mixed liquor, and carrying out pectin decomposition treatment on the mixed liquor according to the standard of adding 80mg of pectase into each kilogram of the mixed liquor, thus obtaining fermentation liquor mixed by white-heart dragon fruits and mangoes after the treatment;
(3) Fermentation: mixing the fermentation broth with yeast (Saccharomyces cerevisiae) FM-S-4, and fermenting at 28-32deg.C; the fermentation promoting liquid is periodically supplemented in the fermentation process, the inoculation amount of the saccharomyces cerevisiae is 1 multiplied by 10 6 CFU/mL, the total addition amount of the fermentation promoting liquid in the fermentation process is 10-15% of the weight of the fermentation liquid,
The fermentation promoting liquid is obtained by crushing the pitaya peel obtained by separation in the step (1), adding pectase for decomposition and filtering;
(4) Post-treatment: filtering and distilling the feed liquid obtained in the step (3) to obtain the fruit wine; the white heart dragon fruit wine has bright yellow color and three-layer compound flavor;
The filtering and clarifying mechanism comprises an oscillating unit and a clarifying unit; wherein the oscillating unit comprises a primary oscillating structure, a secondary oscillating structure and a tertiary oscillating structure which are communicated with each other by a conveying pipe in sequence,
The three oscillating structures comprise an oscillating barrel and a filtrate collecting barrel, a rotary oscillating shaft which is arranged in the center of the oscillating barrel and is rotationally oscillated in the circumferential direction of the oscillating barrel, a sealing cover which penetrates through the upper end of the oscillating barrel is arranged on the rotary oscillating shaft, a feeding hole for adding deionized water is also arranged on the sealing cover,
A detachable filter sieve ring is arranged between the oscillating barrel and the filtrate collecting barrel, wherein, a primary filter sieve ring with the aperture of 1-3cm is arranged on the primary oscillating structure, a secondary filter sieve ring with the aperture of 50-60 meshes is arranged on the secondary oscillating structure, a tertiary filter sieve ring with the aperture of 80-100 meshes is arranged on the tertiary oscillating structure,
The oscillating unit is also communicated with the clarifying unit through a conveying pipe, the clarifying unit comprises a clarifying barrel, a pectinase feeding port and a sulfur regulating sheet feeding port are arranged above a sealing end cover of the clarifying barrel, a filter screen for separating clarified liquid and impurities is arranged below the clarifying barrel, a closable one-way valve is arranged between the clarifying barrel and the conveying pipe and between the filter screen and the clarifying barrel, and a discharge port is arranged below the filter screen.
2. The method for producing white heart dragon fruit wine according to claim 1, wherein in the step (2), the fermentation broth obtained by mixing white heart dragon fruit with mango is distilled and then enters the step (3).
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