CN115491274A - Method for preparing mulberry wine by separated circulating solid-liquid mixed fermentation - Google Patents
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- 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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- 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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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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Abstract
The invention discloses a method for preparing mulberry wine by separated circulating solid-liquid mixed fermentation, which is characterized in that whole mulberries are selected preferably, auxiliary materials are added, the mulberries are transferred into a fermentation tank for fermentation, further main fermentation is carried out by circulating solid-liquid, the main fermentation is followed by standing for after-fermentation and ageing to prepare mulberry wine base, and fermented wine is obtained after preparation. By using the method provided by the invention, the high-efficiency circulating solid-liquid mixed fermentation in the production process is realized, the fermentation efficiency of the mulberry wine is obviously improved, the production period can be shortened by 3-5 days, and the production cost can be reduced by 30% -40%.
Description
Technical Field
The invention relates to a fermentation preparation method of mulberry wine, and belongs to the technical field of fruit wine processing.
Background
The mulberry is also called as mulberry, mulberry particle, mulberry fruit and black mulberry, is a polymeric fruit formed by mulberry, is called as 'civil and military' from Ben Cao gang mu, and belongs to one of agricultural products with homology of medicine and food.
The mulberry is rich in nutrient components such as amino acids, sugar, dietary fibers, vitamins, mineral elements, carotene and the like which are necessary to a human body, has higher pharmacological value and contains pharmacological components such as alkaloid, active polysaccharide, resveratrol, anthocyanin and the like. Resveratrol exists in free state and glucoside combined state 2 forms, and has neuroprotective effect and antioxidant effect, thus has potential functions of preventing cardiovascular diseases, preventing cancer, resisting virus and regulating immunity. The polyphenol anthocyanin is rich in hydroxyl, can remove excessive free radicals of human body, and has antioxidant effect; anti-mutation activity, tumor-inhibiting activity; preventing vascular tension and recovering normal blood pressure; preventing obesity; improving vision. The theory of traditional Chinese pharmacology in China indicates that the mulberry has the effects of tonifying qi and blood, nourishing blood and qi, blackening hair and the like. In recent years, the mulberry industry in China is rapidly developed, the yield of the mulberries is continuously improved, and the market prospect of the mulberries is very good.
The mulberry fruit is not easy to store, and the comprehensive utilization rate and the economic benefit of the mulberry wine can be obviously improved when the mulberry wine is prepared. The mulberry wine is widely concerned because the mulberry wine can keep the biological active substances such as flavone, polyphenol, anthocyanin, alkaloid and the like in the mulberry fruit. The mulberry wine can be divided into fermented mulberry wine and soaked mulberry wine in the manufacturing technology, wherein the fermented mulberry wine is mainly brewed by active yeast through a biological fermentation technology, has more outstanding quality than the soaked wine, and is popular with consumers. The mulberry wine serving as one of processed mulberry contains almost all nutritional and pharmacological components of the mulberry, and has unique organoleptic qualities of fruit wine such as unique color, fragrance and taste formed by fermentation, so that the mulberry wine has a wide market prospect in development.
At present, the traditional fermentation production of the mulberry wine mainly uses mulberry fruits as raw materials, and the mulberry wine with low alcoholic strength is prepared through the processes of impurity removal, cleaning, crushing, low-temperature yeast fermentation, filtration, sterilization, filling and the like, and the problems of complicated production process, low fermentation efficiency, long production period and the like generally exist. Therefore, a simple and efficient mulberry wine fermentation preparation method is sought to remarkably improve the fermentation efficiency of the mulberry wine, shorten the production period and reduce the cost, and the technical progress and the industrial development of the mulberry wine production can be powerfully promoted.
Disclosure of Invention
The technical problem to be solved by the invention is to improve the fermentation efficiency of the mulberry wine, shorten the production period and reduce the production cost. In order to solve the technical problems, the invention adopts a self-separation type circulating solid-liquid mixing fermentation technology, and obviously improves the fermentation efficiency of the mulberry wine, shortens the production period and reduces the production cost through the key processes of putting the whole mulberry into a tank, efficiently circulating solid-liquid mixing fermentation, solid-liquid separation at the end of fermentation and the like.
The invention provides a fermentation preparation method of mulberry wine, which comprises the following steps: selecting and cleaning mulberry, adding auxiliary materials, transferring into a fermentation tank, further inoculating saccharomyces cerevisiae for main fermentation, transferring into an aseptic fermentation tank for after-fermentation after solid-liquid separation, ageing by adopting an ultrahigh pressure method, adding a clarifying agent, filtering, performing proper blending according to the flavor of the mulberry wine, and finally sterilizing and canning to obtain a finished product.
The fermentation preparation method of the mulberry wine specifically comprises the following steps:
(1) Selecting fruits: selecting high-quality fresh fruit raw materials;
(2) Washing fruits: cleaning with 1.2-1.8% saline water or soaking in 0.04-0.06% potassium permanganate solution for 5-10 min, cleaning with 8-10 deg.C cold water, and draining;
(3) Adding auxiliary materials: adding 20-30 kg of white granulated sugar into every 100kg of mulberry, uniformly stirring, adding potassium metabisulfite to sterilize the mulberry, wherein the S02 content is 70-85 mg/kg;
(4) Main fermentation: filling the mulberry fruit into a movable fermentation bin, transferring the mulberry fruit into a fermentation tank through a traveling crane, inoculating activated yeast seed liquid according to the inoculation amount of 3-5%, and fermenting at 18-22 ℃; the generated fermentation liquor flows back into the fermentation tank to start circulating solid-liquid mixing fermentation until the alcoholic strength of the fermentation liquor is 10-13 percent, and the fermentation time is about 8-10 days;
(5) Separation: after the main fermentation is finished, wine liquid flows into an aseptic fermentation tank through a clear juice discharge port, fermented pomace is squeezed to 1/4-1/2 of the original volume, and squeezed juice flows into the aseptic fermentation tank to be subjected to after-fermentation together with the wine liquid;
(6) And (3) after-fermentation: controlling the post-fermentation temperature to be 10-15 ℃, controlling the fermentation time to be 2-3 days, and adding a proper amount of potassium metabisulfite;
(7) Aging: an ultrahigh pressure aging method is adopted, the pressure is 350-400 MPa, the time is 25-35 min, the temperature is 20-30 ℃, the vacuum-packaged mulberry wine sample is placed into an ultrahigh pressure treatment chamber, water is used as a pressure transmission medium, the pressure boosting stage tends to be linear, the pressure boosting rate is about 7.0-7.2 MPa/s, the pressure fluctuation during the pressure maintaining period is more than 5%, and the pressure relief time is shorter than 0.5min;
(8) Clarification: the compound clarifying agent with the chitosan-bentonite ratio of 3: 2-2: 1 is adopted, and the mixture is heated in water bath at the temperature of 45-55 ℃ for 45-55 min, so that the mulberry wine can be clarified under the condition that the wine body components of the mulberry wine are reserved to the maximum extent;
(9) And (3) filtering: firstly, removing components such as protein, colloid and the like in the wine by using a three-stage membrane filter, and then filtering the mulberry wine sample by using a microporous membrane to further remove microorganisms such as bacteria and the like;
(10) Blending: blending the mulberry fermented wine with the mulberry fermented wine base, white granulated sugar, citric acid and the like according to physical and chemical indexes of the mulberry fermented wine to enable the mulberry fermented wine base to meet the quality requirement of the fermented wine;
(11) And (3) sterilization and filling: filling fruit wine according to relevant sanitary standard and operation method, and preventing microbial contamination to obtain the final product.
In an embodiment of the present invention, the yeast seed solution in step (4) is prepared by taking 100 μ L of saccharomyces cerevisiae solution stored in a 25% -30% glycerol tube, inoculating into 50mL of activated medium (glucose 2%, peptone 2%, yeast extract powder 1%), culturing in a constant temperature shaker at 28 ℃,120rpm for 24-36h, centrifuging at 4 ℃ (4000 rpm,5 min), taking thalli, adding sterile water for washing, centrifuging (4000 rpm,5 min), washing off the activated medium attached to the surface of the thalli, and then resuspending the thalli with sterile water to obtain the activated yeast seed solution.
In one embodiment of the invention, in the step (8), a composite clarifying agent with a chitosan-bentonite ratio of 3: 2-2: 1 and a mass concentration of 8% -12% is added into the primary mulberry wine, and the mixture is left to stand for 45-50 h and then poured to remove wine lees.
In an embodiment of the invention, the microporous membrane filtration method in the step (9) uses a 0.25-0.45 μm filter membrane, the working temperature is 20-30 ℃, the working time is 25-35 min, particles and bacteria above 0.1 μm in the mulberry wine can be filtered, and the method has the advantages of high filtration precision, high transition speed, less adsorption, no medium shedding, acid and alkali corrosion resistance, convenient operation and the like.
In one embodiment of the invention, the physical and chemical indexes of the mulberry wine in the step (10) meet the relevant regulations in the following table:
the invention also provides fermentation equipment which comprises a movable fermentation bin 11, a tubular spraying device 5, a pressure filter plate 8, a circulating fixed pipeline 10 and a centrifugal pump 13, wherein the tubular spraying device 5, the pressure filter plate 8 and a tank top are designed in an integrated mode, the tubular spraying device 5 is connected with the circulating fixed pipeline 10, the centrifugal pump 13 is positioned on the circulating fixed pipeline 10 of the fermentation device, and after being filtered by a sieve plate at the bottom of the movable fermentation bin, the mulberry wine flows through the circulating fixed pipeline 10 through a juice cleaning port 12, flows through the tubular spraying device 5 and the pressure filter plate 8, enters the movable fermentation bin 11, and is fully contacted with the mulberries to improve the fermentation efficiency.
In one embodiment of the invention, the top of the integrated tank is connected with a lifting hook of the single-beam crane 1 through three shackles 3 by using a steel wire rope, so that the functions of moving up and down, moving left and right are realized.
In one embodiment of the invention, the press filter plate 8 is controlled by the hydraulic elevator 2 and is positioned at the lower part of the inner pipe type spraying device 5 in the tank top, and the mulberry wine flows to the press filter plate 8 through the spraying device 5 and uniformly flows into the mulberries accumulated in the movable fermentation bin 11 through the filter holes.
Preferably, the fermentation equipment also comprises a drain outlet 14, an inoculation port, a juice outlet and a clear juice outlet 12, wherein the drain outlet 14 is positioned at the conical bottom of the fermentation device, the clear juice outlet 12 is connected with a circulating fixed pipeline 10 and positioned at the conical bottom of the fermentation device, and the juice outlet and the inoculation port share a three-way valve 9.
In one embodiment of the invention, the movable fermentation bin 11 is controlled by the travelling crane 1, moves into the fermentation tank after a certain volume of mulberry is placed, and is connected with the tank wall through the hanging ring 6 and the connecting and connecting fastener 7.
In one embodiment of the present invention, the tubular spraying device 5 is located in the tank top and connected to the circulation fixing pipeline 10, and can spray the returned mulberry wine onto the filter pressing plate 8.
In an embodiment of the invention, the press-filtering plate 8 is controlled by the hydraulic elevator 2 and is positioned at the lower part of the inner-pipe type spraying device 5 in the tank top, and the mulberry wine flows to the press-filtering plate 8 through the spraying device 5 and uniformly flows into the accumulated mulberries in the movable fermentation bin 11 through the filtering holes.
In one embodiment of the invention, the fermentation device further comprises a jacket, a cold (hot) medium inlet and a cold (hot) medium outlet, wherein the cold (hot) medium inlet is positioned at the lower part of the outer side of the tank body, and the cold (hot) medium outlet is positioned at the upper part of the outer side of the tank body and is responsible for regulating the temperature of the fermentation tank.
The invention has the advantages and beneficial effects that:
the separation type circulating solid-liquid mixing fermentation technology is adopted in the main fermentation stage of the mulberry wine, the whole mulberry is put into a tank under the condition that the mulberries are not broken, high-efficiency circulating solid-liquid mixing fermentation is realized in the production process, the fermentation efficiency of the mulberry wine is obviously improved, the production period is shortened by 3-5 days, and the production cost is reduced by 30% -40%.
Drawings
FIG. 1 is a schematic view of a fermentation apparatus used in the present invention.
In the figure, 1, driving; 2. a hydraulic lift; 3. a shackle; 4. a detachable stainless steel tube; 5. tubular spraying; 6. a hoisting ring fixing point; 7. a joining fastener; 8. pressing the filter plate; 9. a three-way valve; 10. circulating the fixed pipeline; 11. a movable fermentation bin; 12. a juice outlet is cleaned; 13. a centrifugal pump; 14. a sewage draining outlet; 15. cleaning by CIP; 16. CO 2 2 And (7) discharging the air.
Detailed Description
Example 1:
selecting large, uniform, full and rot-free mulberry fruits, soaking the mulberries in 1.5% saline water, washing with 10 ℃ cold water, standing, and draining. Dissolving potassium metabisulfite with sterile water, adding into Mori fructus, mixing, protecting color and sterilizing Mori fructus, and S0 2 The concentration was 80mg/kg. And (4) filling the mulberry fruit into a movable fermentation bin, and transferring the fermentation bin into a fermentation tank under the action of a travelling crane. Inoculating the activated saccharomyces cerevisiae seed liquid at the concentration of 5% through an inoculation port in a three-way valve, setting the fermentation temperature to be 20 ℃, and starting fermentation. After fermentation for a certain time, the mulberry juice flows out of the clear juice opening, flows through the circulating fixed pipeline and then is uniformly sprayed into the accumulated mulberry fruits through the spraying device, so that the contact area of the mulberry fruits and the yeast is increased, and in the circulating fermentation process of clear juice-reflux-spraying of the mulberry fruits, the effective ingredients in the mulberry fruits are fully extracted. After fermenting for 10 days, the alcoholic strength of the mulberry juice reaches 12%, and the fermentation is stopped. And (3) allowing the mulberry wine liquid to flow into an aseptic fermentation tank through a clear juice outlet, squeezing the fermented pomace to 3/8 of the original volume, allowing the squeezed juice to flow into the aseptic fermentation tank, controlling the fermentation temperature to be 12 ℃, allowing the fermentation time to be 2-3 days, and adding a proper amount of potassium metabisulfite. After-fermentationPackaging the mulberry wine, placing in a sterilization jar of an ultrahigh pressure device, and maintaining the pressure for 30min at 25 deg.C under 400MPa/30min with water as pressure transmission medium. After the aging is finished, adding a composite clarifying agent with a chitosan-bentonite ratio of 2: 1 into the mulberry wine, heating in a water bath at 50 ℃ for 50min, removing colloid, protein and other components of the clarified mulberry wine by using a three-stage membrane filter, and filtering the mulberry wine by using a microporous membrane filter, wherein the pore diameter is 0.45 mu m, and the time is 30min, so as to further remove microorganisms such as bacteria and the like. And filling by adopting an aseptic filling machine to obtain a finished mulberry fermented wine product. By using the method, the fermentation period can be shortened by 5 days, and the fermentation cost can be saved by 37%.
Example 2:
selecting mulberry fruits which are large, uniform, plump and free of rottenness, soaking the mulberries in 1.2% saline water, washing the mulberries with cold water at the temperature of 8 ℃, standing, and draining off water. Dissolving potassium metabisulfite with sterile water, adding into Mori fructus, mixing, protecting color and sterilizing Mori fructus, and S0 2 The concentration was 85mg/kg. And (4) filling the mulberry fruit into a movable fermentation bin, and transferring the fermentation bin into a fermentation tank under the action of a travelling crane. Inoculating the activated saccharomyces cerevisiae seed liquid at the concentration of 4% through an inoculation port in a three-way valve, setting the fermentation temperature to be 22 ℃, and starting fermentation. After fermentation for a certain time, the mulberry juice flows out of the clear juice opening, flows through the circulating fixed pipeline and is uniformly sprayed into the accumulated mulberries through the spraying device, the contact area of the mulberries and the yeast is increased, and in the circulating fermentation process of clear juice-backflow-spraying of the mulberries, effective ingredients in the mulberries are fully extracted. After fermenting for 12 days, the alcoholic strength of the mulberry juice reaches 13%, and the fermentation is stopped. And (3) allowing the mulberry wine liquid to flow into an aseptic fermentation tank through a clear juice outlet, squeezing the fermented pomace to 1/2 of the original volume, allowing the squeezed juice to flow into the aseptic fermentation tank, controlling the fermentation temperature to be 10 ℃, allowing the fermentation time to be 2-3 days, and adding a proper amount of potassium metabisulfite. Packaging the post-fermented mulberry wine, placing in a sterilization jar of an ultrahigh pressure equipment, and maintaining the pressure for 35min and 30 ℃ at 350MPa/30min by using water as a pressure transmission medium. After the aging is finished, adding chitosan-bentonite into the mulberry wine in a ratio of 21, heating in water bath at 55 ℃ for 45min, removing colloid, protein and other components of the clarified mulberry wine by using a three-stage membrane filter, and filtering the mulberry wine sample by using a microporous membrane filter, wherein the pore diameter is 0.45 mu m, and the time is 30min, so as to further remove microorganisms such as bacteria and the like. And filling by adopting an aseptic filling machine to obtain a finished mulberry fermented wine product. By using the method, the fermentation period is shortened by 4 days, and the cost is saved by 32%.
Example 3
The utility model provides a fermentation equipment, includes portable fermentation storehouse 11, tubular spray set 5, filter-pressing board 8, the fixed pipeline 10 of circulation and centrifugal pump 13, tubular spray set 5, filter-pressing board 8 and the design of jar top formula as an organic whole, tubular spray set 5 links to each other with the fixed pipeline 10 of circulation, centrifugal pump 13 is located fermentation device's the fixed pipeline 10 of circulation, and the mulberry wine filters the back through the sieve of portable fermentation storehouse bottom, through clear juice mouth 12 through the fixed pipeline 10 of circulation flow through tubular spray set 5 and filter-pressing board 8 entering movable fermentation storehouse 11. In order to improve the moving working performance of the equipment, the integrated tank top is connected with the travelling crane 1 through a shackle 3 by using a steel wire rope, and the integrated tank top moves up and down and moves left and right. The press filter plate 8 is controlled by the hydraulic elevator 2 and is located on the lower portion of the tank top inner pipe type spraying device 5, and the mulberry wine flows to the press filter plate 8 through the spraying device 5 and flows into the accumulated mulberries in the movable fermentation bin 11 uniformly through the filter holes. In order to further improve the service characteristics of the equipment, the fermentation equipment further comprises a drain outlet 14, an inoculation port, a juice outlet and a clear juice outlet 12, wherein the drain outlet 14 is positioned at the bottom of the equipment cone, the clear juice outlet 12 is connected with a circulating fixed pipeline 10 and positioned at the bottom of the equipment cone, and the juice outlet and the inoculation port share a three-way valve 9.
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 various changes in the embodiments and/or modifications of the invention can be made, and equivalents may be substituted for elements thereof without departing from the scope of the invention.
Claims (10)
1. A separated type circulating solid-liquid mixed fermentation method for preparing mulberry wine is characterized in that whole mulberries are selected preferably, auxiliary materials are added, the mulberries are transferred into a fermentation tank to be fermented, main fermentation is further carried out through circulating solid-liquid mixing, standing is carried out after the main fermentation, the mulberry raw wine is prepared through after-fermentation and ageing, and fermented wine is obtained after preparation.
2. The method according to claim 1, characterized in that the method for preparing a mulberry wine comprises the following steps:
(1) Selecting fruits: selecting a high-quality mulberry fruit raw material;
(2) Washing fruits: cleaning the mulberry raw material, and draining;
(3) Adding auxiliary materials: adding 20-30 kg of white granulated sugar into every 100kg of mulberry, uniformly stirring, adding potassium metabisulfite to sterilize the mulberry, and adding SO 2 The content is 70-85 mg/kg;
(4) Main fermentation: filling the mulberry fruit into a movable fermentation bin, transferring the mulberry fruit into a fermentation tank by driving, inoculating yeast seed liquid according to 3-5% of inoculation amount, and fermenting at 18-22 ℃; the generated fermentation liquor flows back into the fermentation tank to start circulating solid-liquid mixing fermentation until the alcoholic strength of the fermentation liquor is 10-13 percent, and the fermentation time is about 8-10 days;
(5) Separation: after the main fermentation is finished, wine liquid flows into an aseptic fermentation tank through a clear juice discharge port, fermented pomace is squeezed to 1/4-1/2 of the original volume, and squeezed juice flows into the aseptic fermentation tank to be subjected to after-fermentation together with the wine liquid;
(6) And (3) post-fermentation: controlling the post-fermentation temperature to be 10-15 ℃, controlling the fermentation time to be 2-3 days, and supplementing a proper amount of potassium metabisulfite;
(7) Aging: an ultrahigh pressure aging method is adopted, the pressure is 350-400 MPa, the time is 25-35 min, the temperature is 20-30 ℃, the vacuum-packaged mulberry wine sample is placed into an ultrahigh pressure treatment chamber, water is used as a pressure transmission medium, the pressure boosting stage tends to be linear, the pressure boosting rate is about 7.0-7.2 MPa/s, the pressure fluctuation during the pressure maintaining period is more than 5%, and the pressure relief time is shorter than 0.5min;
(8) Clarification: heating in water bath at 45-55 deg.c for 45-55 min with composite clarifying agent in chitosan-bentonite ratio of 3: 2-2: 1;
(9) And (3) filtering: firstly, removing components such as protein, colloid and the like in the wine by using a three-stage membrane filter, and then filtering the mulberry wine sample by using a microporous membrane to further remove microorganisms such as bacteria and the like;
(10) Blending: blending with mulberry fermented wine base according to the quality requirement of the fermented wine;
(11) And (3) sterilization and filling: filling fruit wine according to sanitary standard and operation method to prevent microbial contamination, and obtaining the final product.
3. The method of claim 2, wherein: and (5) activating the yeast seed liquid obtained in the step (4).
4. The method of claim 2, wherein: and (8) adding a chitosan-bentonite composite clarifying agent with the mass concentration of 8-12% and the ratio of 3: 2-2: 1, standing for 45-50 h, and then performing a tank inversion operation to remove wine lees.
5. The method of claim 2, wherein: the microporous membrane filtration method in the step (9) uses a filter membrane with the diameter of 0.25-0.45 μm, the working temperature is 20-30 ℃, and the working time is 25-35 min.
6. The method of claim 2, wherein the physico-chemical criteria of the fermented wine in step (10) are as follows:
7. a fermentation device for the method of any one of claims 1 to 6, which is characterized by comprising a movable fermentation bin, a tubular spraying device, a filter pressing plate, a circulation fixed pipeline and a pump, wherein the tubular spraying device, the filter pressing plate and a tank top are designed in an integrated manner, the tubular spraying device is connected with the circulation fixed pipeline, the centrifugal pump is positioned on the circulation fixed pipeline of the fermentation device, and the mulberry wine enters the movable fermentation bin through a clear juice discharge port and the circulation fixed pipeline after being filtered by a sieve plate at the bottom of the movable fermentation bin.
8. The fermenter according to claim 7, wherein the integrated roof is connected to the travelling crane by a shackle using a steel cable.
9. The fermentation apparatus according to claim 8, wherein said filter press plate is controlled by a hydraulic lift and is located at a lower portion of the in-line shower unit in the top of the tank.
10. The fermentation equipment of claim 8, wherein the fermentation apparatus further comprises a drain outlet, a juice-removing outlet, an inoculation port and a juice outlet, wherein the drain outlet is located at the conical bottom of the fermentation equipment, the juice-removing outlet is located at the middle part of the conical bottom of the fermentation equipment, which is connected with the circulating fixed pipeline, and the juice outlet and the inoculation port share a three-way valve.
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