CN115895812A - Method for producing black pear wine and black pear brandy through solid-liquid stepwise green precise fermentation - Google Patents
Method for producing black pear wine and black pear brandy through solid-liquid stepwise green precise fermentation Download PDFInfo
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method for producing black pear wine and black pear brandy by solid-liquid stepwise green precise fermentation, which comprises the following steps: crisp pears are used as raw materials, food-grade sodium hydroxide solution is soaked and peeled, then the crisp pears are boiled in sugar solution to prepare saccharified preserved pears, the preserved pears are subjected to solid state fermentation to obtain blackened preserved pears, the blackened preserved pears are used as raw materials, secondary fermentation is carried out under the action of Angel saccharomyces cerevisiae BV818 and switzerland saccharomyces cerevisiae CY-3079 to obtain pear wine, and black pear residue liquid in the black pear wine fermentation process is distilled and extracted to obtain black pear brandy. The black pear wine and the black pear brandy prepared by the method realize solid-liquid step by step, the secondary fermentation realizes the effect of accurate fermentation, and meanwhile, the prepared black pear wine and the black pear brandy have good oxidation resistance.
Description
Technical Field
The invention relates to the technical field of biological fermentation and brewing, in particular to a method for producing black pear wine and black pear brandy by solid-liquid stepwise green precise fermentation.
Background
The crisp pears, also known as Banli crisp pears, dangshan crisp pears and Dangshan pears, contain sugar, mineral substances, organic acids and various vitamins, wherein the abundant vitamins in the crisp pears can protect the heart, relieve fatigue, enhance myocardial activity and reduce blood pressure; the sugar, tannic acid and other components in crisp pears can eliminate phlegm and relieve cough and has a function of maintaining throats, saccharides and vitamins contained in crisp pears are easily absorbed by human bodies, the appetite is promoted, the liver is protected, the crisp pears are cool and can clear heat and calm, blood pressure can be restored to normal after long-term eating, symptoms such as dizziness and the like are improved, and meanwhile, eating the crisp pears can prevent atherosclerosis and inhibit the formation of carcinogenic substance nitrosamine, so that the effects of cancer prevention and cancer resistance are achieved, and the pectin content in the pears is high, thereby being conductive to digestion and defecation.
Black pear is a black health food prepared by fermenting crisp pear in a high-temperature and high-humidity environment through Maillard reaction. The contents of oxide melanoidin and polyphenol in the blackened crisp pears are obviously increased. At present, more types of blackening fruit and vegetable products, such as black garlic, black onion, black date and the like, appear on the market. The blackening technology of the fruits and vegetables is simple and convenient to operate, so that the blackening technology can be widely applied to the fruits and vegetables with higher reducing sugar. The blackened fruit and vegetable product not only retains part of nutrient substances in the original fruit and vegetable, but also has better content of certain functional active substances than the original fruit and vegetable, thereby greatly improving the nutrient contents of the fruit and vegetable. The product after blackening has improved nutrition and unique flavor.
The preparation method of the rosa roxburghii tratt wine in the patent CN104974893A comprises the following steps: the roxburgh rose wine is prepared by cleaning and crushing pears to obtain pear juice, and fermenting under the action of pectinase, hemicellulase and pectinase on the basis of the pear juice. The preparation method of the snow pear wine in patent CN109486601B comprises the following steps: cleaning snow pear, juicing to obtain pear juice, adding Saccharomyces cerevisiae and Lactobacillus plantarum, and fermenting to obtain snow pear wine. The prior art does not refer to pear juice, pear wine is obtained by fermenting the pear juice, and black pear wine is obtained by preparing preserved pears and carrying out blackening and fermentation on the preserved pears.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide a method for producing black pear wine and black pear brandy by solid-liquid stepwise green precise fermentation.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method for producing black pear wine and black pear brandy by solid-liquid stepwise green precise fermentation, which comprises the following steps:
(1) Soaking crisp pears in a food-grade sodium hydroxide solution, fishing out and cleaning to obtain crisp pear pulp;
(2) Boiling crisp pear pulp in sugar solution, taking out and drying to obtain preserved pear;
(3) Sealing the preserved pears, and carrying out blackening treatment;
(4) Adding purified water into the blackened preserved pear, performing ultrasonic treatment, adding pectinase for enzymolysis, crushing and sieving after the enzymolysis is finished, adding white granulated sugar, and adjusting sugar degree to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating the mixed strain into the sterilized black pear juice, fermenting, standing, collecting the supernatant as black pear wine;
(6) And distilling and extracting the black pear wine residue liquid to obtain the black pear brandy.
Preferably, in the step (1), the food-grade sodium hydroxide is 3-4% by mass.
Preferably, in the step (1), the soaking time is 13 to 17 seconds.
Preferably, in the step (2), the sugar degree of the sugar solution is 30 to 50 ° Bx.
Preferably, in the step (2), the boiling time is 20-30 min.
Preferably, in the step (2), the drying temperature is 60-70 ℃, and the drying time is 8-10 h.
More preferably, in the step (2), the drying temperature is 65 ℃, and the drying time is 9h
Preferably, in the step (3), the blackening treatment temperature is 60-80 ℃, the humidity is 50-70%, and the blackening time is 72-96 h.
Preferably, the ultrasonic intensity in the step (4) is 240-360 w, the ultrasonic time is 15-20 min, and the ultrasonic power is 40kHz.
Preferably, in the step (4), the addition amount of the pectinase is 0.1g/L to 0.2g/L.
Preferably, in the step (4), the enzymolysis time is 3-5 h.
Further preferably, in the step (4), the enzymolysis time is 4 hours.
Preferably, in the step (4), the mass ratio of the purified water to the preserved black pears is (4-6): 1.
preferably, in the step (4), the sugar degree is 20 to 24 ° Bx.
Further preferably, in the step (4), the sugar degree is 22 ° Bx.
Preferably, in the step (5), the sterilization temperature is 80 ℃ and the sterilization time is 20min.
Preferably, in the step (5), the mixed strain is Angel Saccharomyces cerevisiae BV818 and Swiss Saccharomyces cerevisiae CY-3079.
Further preferably, in the step (5), the mass ratio of the Angel Saccharomyces cerevisiae BV818 to the Swiss Saccharomyces cerevisiae CY-3079 is 1 (0.5-1.5).
Preferably, in the step (5), the mixed bacterial liquid has a bacterial density of 0.25g/L to 0.45g/L.
Preferably, in the step (5), the inoculation amount of the mixed bacterial liquid is 10-15% of the volume of the sterilized black pear juice.
Preferably, in the step (4), the fermentation temperature is 26-28 ℃, and the fermentation time is 9-11 days.
Further preferably, the fermentation time is 10 days.
Preferably, in the step (6), the distillation and extraction temperature is 80-90 ℃, and the distillation and extraction time is 40-50 min.
In the second aspect of the present invention, the black pear wine and the black pear brandy are prepared by the above preparation method.
The invention has the beneficial effects that:
according to the invention, the crisp pears are treated by adopting a mode of combining pectinase and ultrasonic treatment, and the black pears after ultrasonic treatment are more beneficial to enzymolysis by the pectinase, so that the effect of improving the enzymolysis capability is achieved, intercellular pectin can be better degraded by the pectinase, the juice yield is improved, and the clarity of the juice is improved.
The invention relates to a method for preparing black pear wine by blackening preserved pears, wherein the preserved pears are prepared into the preserved pears, so that the quality guarantee period of the crisp pears is prolonged, the taste of the pear wine is enriched, sugar and the pears are fully fused, and the taste of the pear wine is softer and smoother. Compared with the method for preparing the black pear wine by directly blackening the crisp pears, the sugar degree of the pears in the black pear wine prepared from the preserved pears is higher, the adding amount of white sugar is less during fermentation, and the taste is better compared with the taste of the black pear wine prepared from the directly-blackened crisp pears.
The method adopts Angel saccharomyces cerevisiae BV818 and Swiss saccharomyces cerevisiae CY-3079 for fermentation, wherein the Angel saccharomyces cerevisiae BV818 is safe and stable in fermentation process, so that the normal fermentation of wine liquid is ensured, and the quality of fruit wine is improved; the Swiss saccharomyces cerevisiae CY-3079 makes pears fully fermented and decomposed, and enhances the aroma of the wine body, thereby obtaining the black pear wine with better flavor. The two kinds of saccharomyces cerevisiae are mixed and fermented, so that the black pear wine is stable and fully fermented in the fermentation process, and the black pear wine with better quality is obtained.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples of the present invention were all conventional in the art and commercially available.
The Angel Saccharomyces cerevisiae BV818 is purchased from Angel Yeast GmbH, and the Swiss Saccharomyces cerevisiae CY-3079 is purchased from Shanghai Jie Rabbit Industrial trade, inc.
Example 1
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow, cleaning the crisp pears, soaking the crisp pears in a 3% food-grade sodium hydroxide solution for 17s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing the outer skins with clear water, cutting the outer skins into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 30 ° Bx for the first time for 10min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 50 ° Bx for 20min, taking out, and oven drying at 60 deg.C for 10 hr to obtain preserved pear;
(3) Putting the preserved pears into a sealed bag, and carrying out blackening fermentation for 96 hours in a constant-temperature oven with the temperature of 60 ℃ and the humidity of 50%;
(4) Adding purified water into the blackened preserved pear, wherein the adding amount of the purified water is 4 times of the mass of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 240W, and the ultrasonic treatment time is 20min. Adding 0.1g/L pectinase for enzymolysis for 5h, crushing after enzymolysis is finished, sieving, adding white sugar, and adjusting sugar degree to 20 ° Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.25g/L of mixed yeast, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to Swiss saccharomyces cerevisiae CY-3079 is 1;
(6) Distilling the black pear wine residue liquid at 80 deg.C for 50min to obtain black pear brandy with alcohol content of 38 degree.
Example 2
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 40 ° Bx for the first time for 5min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 40 ° Bx for the second time for 20min, taking out, and oven drying at 65 deg.C for 9h to obtain preserved pear;
(3) Putting the preserved pears into a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the temperature of 70 ℃ and the humidity of 60%;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding 0.15g/L pectinase for enzymolysis for 4h, crushing after enzymolysis is finished, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.35g/L of mixed yeast, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to Saccharomyces cerevisiae CY-3079 is 1;
(6) Distilling the black pear wine residue liquid at 80 deg.C for 50min to obtain black pear brandy with alcoholic strength of 42 degree.
Example 3
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 4% food-grade sodium hydroxide solution for 13s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 50 ° Bx for the first time for 5min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 30 ° Bx for 20min, taking out, and oven drying at 70 deg.C for 8 hr to obtain preserved pear;
(3) Putting the preserved pear into a sealed bag, and carrying out blackening fermentation for 72h in a constant-temperature oven with the temperature of 80 ℃ and the humidity of 70%;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 6 times of that of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 360W, and the ultrasonic treatment time is 15min. Adding 0.2g/L pectinase for enzymolysis for 3h, crushing after enzymolysis is finished, sieving, adding white sugar, and adjusting sugar degree to 24 ° Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.45g/L of mixed yeast, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to Swiss saccharomyces cerevisiae CY-3079 is 1.5, inoculating the mixed yeast into the sterilized black pear juice, the inoculation amount of the mixed bacterial liquid is 15% of the volume of the sterilized black pear juice, fermenting at 28 ℃, fermenting for 9 days, standing, taking the lower layer suspension liquid as black pear wine residue liquid, taking the supernatant liquid as black pear wine, and the alcoholic strength of the obtained black pear wine is 12 degrees;
(6) Distilling the black pear wine residue liquid at 90 deg.C for 50min to obtain black pear brandy with alcoholic strength of 42 degree.
Comparative example 1
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white, tender or golden color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Putting the crisp pear pulp into a sealed bag, and carrying out blackening fermentation for 84h in a constant-temperature oven with the temperature of 70 ℃ and the humidity of 60%;
(3) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding 0.15g/L pectinase for enzymolysis for 4h, crushing after enzymolysis is finished, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain black pear juice;
(4) Sterilizing black pear juice, inoculating 0.35g/L of mixed yeast, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to Saccharomyces cerevisiae CY-3079 is 1;
(6) Distilling the black pear wine residue liquid at 85 deg.C for 45min to obtain black pear brandy with alcohol content of 41 degree.
Comparative example 2
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 4% food-grade sodium hydroxide solution for 15s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 50 ° Bx for the first time for 5min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 30 ° Bx for the second time for 20min, taking out, and oven drying at 65 deg.C for 10h to obtain preserved pear;
(4) Adding purified water into the preserved pear, wherein the mass of the purified water is 5 times of that of the preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding 0.15g/L pectinase for enzymolysis for 4h, crushing after enzymolysis is finished, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.35g/L of mixed yeast, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to Swiss saccharomyces cerevisiae CY-3079 is 1;
(6) Distilling the black pear wine residue liquid at 85 deg.C for 45min to obtain black pear brandy with alcoholic strength of 10.5 degree.
Comparative example 3
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 40 ° Bx for the first time for 5min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 40 ° Bx for the second time for 20min, taking out, and oven drying at 65 deg.C for 9h to obtain preserved pear;
(3) Putting the preserved pear into a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the temperature of 70 ℃ and the humidity of 60%;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, carrying out multi-frequency scanning ultrasonic treatment, adding 0.15g/L pectinase for enzymolysis for 4h, crushing the preserved pear after the enzymolysis is finished, sieving, adding white granulated sugar, and adjusting the sugar degree to 22 degrees Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.35g/L of Angel saccharomyces cerevisiae BV818 into the sterilized black pear juice, fermenting at 27 ℃ for 10 days, standing, taking the lower layer suspension as black pear wine residue liquid, taking the supernatant as black pear wine, and obtaining the black pear wine with the alcoholic strength of 12 degrees, wherein the inoculation amount of the Angel saccharomyces cerevisiae BV818 strain liquid is 12% of the volume of the sterilized black pear juice;
(6) Distilling the black pear wine residue liquid at 85 deg.C for 45min to obtain black pear brandy with alcoholic strength of 41 degree.
Comparative example 4
(1) Selecting crisp pears with high maturity, fragrant and sweet smell, white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15s to ensure that the liquid level of the food-grade sodium hydroxide solution does not exceed the crisp pears, fishing out the crisp pears, washing off outer skins with clear water, cutting the crisp pears into four parts, and removing kernels to obtain crisp pear pulp;
(2) Boiling crisp pear pulp with syrup with sugar degree of 40 ° Bx for the first time for 5min, slightly turning over during boiling to ensure uniform heating, boiling sugar solution with sugar degree of 40 ° Bx for the second time for 20min, taking out, and oven drying at 65 deg.C for 9h to obtain preserved pear;
(3) Putting the preserved pear into a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the temperature of 70 ℃ and the humidity of 60%;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, carrying out multi-frequency scanning ultrasonic treatment, adding 0.2g/L pectinase for enzymolysis for 4 hours, crushing and sieving the preserved pear after the enzymolysis is finished, adding 5 times of purified water, adding white granulated sugar, and adjusting the sugar degree to 22 degrees Bx to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating 0.35g/L of Saccharomyces cerevisiae CY-3079 into the sterilized black pear juice, fermenting at 27 ℃ for 10 days, standing, wherein the lower suspension is black pear wine residue liquid, the supernatant is black pear wine, and the alcoholic strength of the obtained black pear wine is 12 degrees;
(6) Distilling the black pear wine residue liquid at 85 deg.C for 45min to obtain black pear brandy with alcohol content of 38.5 degree.
Test example 1: black pear wine and black pear brandy were subjected to oxidation resistance test
Detection of DPPH radical scavenging Capacity:
(1) Preparation of DPPH solution: accurately weighing DPPH 19.7mg, using absolute ethyl alcohol to fix and hold in a 500mL volumetric flask, fully shaking up to obtain DPPH solution with the concentration of 39.4mg/L, and keeping in a refrigerator at 4 ℃ in a dark place for later use.
(2) And (3) sample determination: accurately transferring 5mL of DPPH solution, adding 0.1mL of black pear wine or black pear brandy with different mass fractions (5%, 10%,15%,20%,25%,30%,35%,40%,45%, 50%), fully mixing, placing in the dark for 30min, measuring the light absorption value at 517nm, and replacing the sample solution with absolute ethyl alcohol with the same volume in a control group; the measurement was performed 3 times in parallel, and the DPPH radical clearance was calculated by taking the average value according to the following formula:
C％＝[(A 0 -A 1 )/A 0 ]×100％
in the formula: c is DPPH.clearance (%); a. The 1 Absorbance of the sample set; a. The 0 Absorbance of control group;
according to the relationship between the concentration and the DPPH clearance rate, calculating the IC 50 The value is obtained.
ABTS free radical elimination capacity test:
adding 7mmol/L ABTS + Solution, 2.45mmol/L K 2 S 2 O 8 The solution is mixed according to the proportion of 1 and reacts for 12-16h at 25 ℃ in the dark to form ABTS stock solution. On the day of analysis, ABTS was diluted with 80% ethanol + The absorbance of the solution (about 54 times) at 734nm wavelength was 0.700. + -. 0.050. Dissolving polyphenol sample obtained by dissolving in distilled water to obtain Trolox with different mass concentration gradients of 20, 40, 60, 80, 100 and 120mg/mL as positive control, adding ABTS into black pear wine or black pear brandy of 0.04mL + The solution (5.0 mL) was mixed well. The reaction mixture was left at room temperature for 8 minutes, and the absorbance at 734nm was measured as A with deionized water as a reference 1 。
ABTS free radical scavenging rate/% = [1- (A) 1 /A 0 )]×100％
A0:0.04mL deionized Water +5mL ABTS +
A1:0.04mL sample solution +5mL ABTS +
Then calculating Ic according to ABTS free radical scavenging capacity 50 The value of (c).
The results are shown in Table 1.
TABLE 1 Black Pear wine antioxidant capacity
As can be seen from Table 1, the Ic values of the DPPH radical scavenging ability, the Ic values of the ABTS radical scavenging ability and the total reducing power Ic values of examples 1 to 3 are significantly lower than the Ic values of the DPPH radical scavenging ability and the IC values of the ABTS radical scavenging ability of comparative examples 1 to 4. The lower the Ic50 value, the stronger the antioxidant capacity of the black pear wine. Therefore, the oxidation resistance of the black pear wine prepared by mixing and fermenting the preserved pears, the Saccharomyces cerevisiae CY-3079 and the Angel Saccharomyces cerevisiae Jiumu BC818 is higher than that of the pear wine prepared by fermenting common black pears and single yeast.
TABLE 2 Black pear brandy antioxidant capacity
As can be seen from Table 2, the Ic values of DPPH radical scavenging ability, ABTS radical scavenging ability and total reducing ability of examples 1-3 are significantly lower than those of comparative examples 1-4. Therefore, the oxidation resistance of the black pear wine prepared by mixing and fermenting the preserved pears, the Saccharomyces cerevisiae CY-3079 and the Angel Saccharomyces cerevisiae Jiumu BC818 is higher than that of the pear wine prepared by fermenting common black pears and single yeast.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (9)
1. A preparation method for producing black pear wine and black pear brandy by solid-liquid stepwise green precise fermentation comprises the following steps:
(1) Soaking crisp pears in a food-grade sodium hydroxide solution, fishing out and cleaning to obtain crisp pear pulp;
(2) Boiling crisp pear pulp in sugar solution, taking out and drying to obtain preserved pear;
(3) Sealing the preserved pears, and carrying out blackening treatment;
(4) Adding purified water into the blackened preserved pear, performing ultrasonic treatment, adding pectinase for enzymolysis, crushing and sieving after the enzymolysis is finished, adding white granulated sugar, and adjusting sugar degree to obtain black pear juice;
(5) Sterilizing black pear juice, inoculating the mixed strain into the sterilized black pear juice, fermenting, standing, collecting the supernatant as black pear wine;
(6) Distilling and extracting the black pear wine residue liquid to obtain black pear brandy;
the mixed strains are Angel saccharomyces cerevisiae BV818 and Swiss saccharomyces cerevisiae CY-3079.
2. The preparation method of the black pear wine according to claim 1, wherein in the step (1), the food-grade sodium hydroxide accounts for 3-4% by mass, and the soaking time is 13-17 s.
3. The method for preparing black pear wine according to claim 1, wherein in the step (2), the sugar solution has a sugar degree of 30 to 50 ° Bx, and the boiling time is 20 to 30min;
the drying temperature is 60-70 ℃, and the drying time is 8-10 h.
4. The preparation method of black pear wine according to claim 1, wherein in the step (3), the blackening treatment temperature is 60-80 ℃, the humidity is 50-70%, and the blackening time is 72-96 hours.
5. The preparation method of black pear wine according to claim 1, wherein in the step (4), the addition amount of the pectinase is 0.1 g/L-0.2 g/L, and the enzymolysis time is 3-5 h;
the mass ratio of the purified water to the preserved blackened pears is (4-6): 1, and the sugar degree is 20-24 degrees Bx.
6. The method for preparing the black pear wine according to claim 1, wherein in the step (5), the thallus concentration of the mixed strain liquid is 0.25g/L-0.45g/L, and the inoculation amount of the mixed strain liquid is 10-15% of the volume of the black pear juice after sterilization;
the mass ratio of the Angel saccharomyces cerevisiae BV818 to the Swiss saccharomyces cerevisiae CY-3079 is 1 (0.5-1.5).
7. The method for preparing black pear wine according to claim 1, wherein in the step (5), the fermentation temperature is 26-28 ℃ and the fermentation time is 9-11 days.
8. The method for preparing black pear wine and black pear brandy according to claim 1, wherein in the step (6), the temperature of distillation and extraction is 80-90 ℃, and the time of distillation and extraction is 40-50 min.
9. Black pear wine and black pear brandy prepared by the preparation method according to any one of claims 1 to 8.
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| KR100988378B1 (en) * | 2009-12-08 | 2010-10-18 | 인제군 | Manufacturing method of distilled alcohol using a wild pear |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
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|---|---|---|---|---|
| KR100988378B1 (en) * | 2009-12-08 | 2010-10-18 | 인제군 | Manufacturing method of distilled alcohol using a wild pear |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
| CN107156566A (en) * | 2017-06-01 | 2017-09-15 | 山东农业大学 | Hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof |
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