CN115895813A - Method for producing plum wine by four-stage fermentation and plum wine product - Google Patents
Method for producing plum wine by four-stage fermentation and plum wine product Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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Abstract
The invention provides a method for producing plum wine by four-stage fermentation and a product thereof, wherein the method comprises the following steps: pre-processing treatment: cleaning mume fructus, drying in the shade, freezing, softening, destroying mume fructus tissue, and sterilizing at high temperature; first-order fermentation: placing the sterilized plum in a fermentation barrel, implanting Aspergillus niger liquid, and performing first-order fermentation for 2-4 days; second-order fermentation: adding water and sugar, and adjusting sugar degree to 24-26Brix; then, yeast liquid is implanted for second-order fermentation for 6-8 days; third-order fermentation: eleven probiotic bacteria liquid are implanted into the fermentation liquor, and three-stage fermentation is carried out for 20-30 days to obtain the fermentation liquor with the sugar degree of 10-13 Brix; and (4) fourth-stage fermentation: adding sugar into the fermentation liquor, adjusting the sugar degree to 25-28Brix, implanting five probiotic bacteria liquid, and performing four-stage fermentation for 20-30 days; and finally, ripening. The method has the advantages of short fermentation time, good flavor, good taste, layering, beautiful color, long shelf life and rich nutrient substances.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to a method for producing plum wine by four-stage fermentation and a product thereof.
[ background of the invention ]
Before the plum fruit is ripe, it is called green plum, and after the plum fruit is ripe and becomes yellow, it is called yellow plum. The mume fructus is rich in saccharide, fat, protein, vitamin A, vitamin B1, vitamin B2, vitamin C, calcium, ferrum, potassium, phosphorus, malic acid, citric acid, tartaric acid, fiber, etc. The protein content of plum is also higher than that of other fruits, and the content of calcium, iron, magnesium and zinc is 4 times, 6 times, 7 times and 5 times of that of apple respectively. The plum is also rich in organic acids, flavonoids, polyphenols and other substances, and is helpful for human health.
Most of plum wine produced in the market at present is prepared by a soaking (steeping) mode, and the manufacturing process of common steeping plum wine comprises the following steps: soaking mume fructus in Chinese liquor and crystal sugar for several months after killing cyanine and pricking cortex, separating condensate, and bottling; or soaking in 50-60% alcohol for two weeks without adding sugar, adding 25-30% sugar, and separating the condensate to obtain the soaked plum wine. It is seen that the preparation period of the existing plum wine is long, and sulfur dioxide (sulfite) is often added to inhibit the contamination of infectious microbes in general wine brewing. In addition, the plum is soaked by white spirit/high-concentration alcohol, and the white spirit is prepared by grain production and distillation, so that the grain and energy waste and high cost are realized; in addition, plum wine soaked with high concentration alcohol is severely browned.
[ summary of the invention ]
The invention aims to solve the technical problem of providing a method for producing plum wine by four-stage fermentation and a product thereof, wherein the method has short fermentation time, and the obtained plum wine has good flavor, good taste, layering, beautiful color and long retention period and also has rich nutrient substances.
The invention is realized in the following way:
a method for producing plum wine by four-stage fermentation comprises the following steps:
step 1, preprocessing treatment: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the skin and internal tissues of the plum, and then sterilizing at high temperature;
step 2, first-order fermentation: placing the sterilized plum in a fermentation barrel, implanting Aspergillus niger liquid, and performing first-order fermentation for 2-4 days;
step 3, second-order fermentation: after the first-order fermentation is finished, adding water and sugar, and adjusting the sugar degree to 24-26Brix; then implanting yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 bacterial liquid, and performing second-order fermentation for 6-8 days;
step 4, three-stage fermentation: implanting probiotic bacteria liquid of bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subspecies lactis into the fermentation liquor obtained after the second-order fermentation is completed, and performing three-order fermentation for 20-30 days to obtain the fermentation liquor with the sugar degree of 10-13 Brix;
step 5, four-stage fermentation: adding sugar into the fermentation liquor obtained after the third-order fermentation, adjusting the sugar degree to 25-28Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum, and performing fourth-order fermentation for 20-30 days;
step 6, ripening: after the fourth stage, filtering, and performing final ripening for 2-3 months.
Further, the high-temperature sterilization in the step 1 specifically comprises: sterilizing at 100-115 deg.C for 8-10 min.
Furthermore, the mass ratio of the Aspergillus niger bacterial liquid implanted in the step 2 to the plum is (1-1.2): 100.
Further, the mass ratio of the plum, water and sugar in the step 3 is plum: water: sugar = (1-1.05): 2:1; the sugar in the step 3 and the step 5 is brown sugar.
Further, the mass ratio of the total yeast bacterial liquid to the plum planted in the step 3 is (35-37): 100, and the dosage ratio of the three yeasts is 1.
Further, the mass ratio of the total probiotic bacteria liquid to the plum planted in the step 4 is (55-57): 100, and the dosages of the probiotics are equal;
the mass ratio of the total probiotic bacteria liquid to the plum implanted in the step 5 is (15-16): 100, and the dosages of the probiotics are equal.
Further, the preparation process of the aspergillus niger bacterial liquid in the step 2 is as follows:
(1) Activating the strain: inoculating Aspergillus niger (Aspergillus) CCRC31130 strain in a first culture medium, and performing shaking culture at 120rpm at 30 +/-2 ℃ for 48-72 h to obtain Aspergillus niger activated strain;
(2) Strain amplification: inoculating the activated strain into a second culture medium, and performing aerated culture at the temperature of 30 +/-2 ℃ for 48-72 h to obtain an Aspergillus niger liquid;
in the first medium: 40g of tannic acid, 20g of cane sugar, 2g of peptone and NH 4 Cl2g、MgSO 4 ·7H 2 O1g and water 1L;
the second culture medium is plum juice added with sucrose, the sugar degree is adjusted to be 25Brix, and the preparation method of the plum juice comprises the following steps: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the epidermis and the internal tissue of the plum, sterilizing for 8-10 min at the high temperature of 100-115 ℃, and filtering the obtained plum juice to obtain the plum juice.
Further, the preparation process of the yeast bacterial liquid in the step 3 is as follows:
(1) Activating the strain: respectively inoculating yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 strains in a third culture medium, and performing activated culture at 24 +/-2 ℃ for 24-32h to obtain activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new third culture medium, and culturing at 24 + -2 deg.C for 10-16h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: inoculating the primary amplified bacterial liquid into a new third culture medium, and culturing at 24 +/-2 ℃ for 10-16h to obtain the yeast bacterial liquid.
In the third medium: 10.0g of yeast extract, 20.0g of peptone, 20.0g of glucose and 1.0L of water.
Further, the preparation process of the probiotic bacteria liquid in the step 4 and the step 5 is as follows:
(1) Activating the strain: respectively inoculating bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subsp lactis strains in a fourth culture medium, and performing activated culture at the temperature of 37 +/-2 ℃ for 36-48 hours to prepare activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new fourth culture medium, and culturing at 37 +/-2 ℃ for 18-24h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: inoculating the primary amplified bacterial liquid into a fifth culture medium, culturing at 37 +/-2 ℃ for 12 hours, and obtaining the probiotic bacterial liquid.
In the fourth medium: 10.0g of protease peptone No. 3, 10.0g of beef extract, 5.0g of yeast extract, 20.0g of glucose, 1.0g of Tween, 2.0g of ammonium citrate and CH 3 COONa5.0g，MgSO 4 ·7H 2 O0.1g，MnSO 4 ·H 2 O0.05g，K 2 HPO 4 2.0g of water and 1.0L of water;
the fifth medium: 500g of germinated brown rice fermentation liquor and 1L of water; the preparation process of the germinated brown rice fermentation liquor comprises the following steps: cleaning brown rice, soaking for 1 day, filtering to remove water, standing in summer for 4-6 hr or standing in winter for 8-12 hr for germination to obtain germinated brown rice; adding water into the germinated brown rice, and cooking for 1 hour at the temperature of 100-105 ℃, or cooking for 20 minutes at the temperature of 115-120 ℃ to obtain cooked germinated brown rice; finally, cooling the cooked germinated brown rice, pouring the cooled germinated brown rice into a fermentation barrel, adding water accounting for 20-30% of the mass of the brown rice, inoculating saccharifying bacteria, liquefying bacteria and aspergillus oryzae accounting for 1-3% of the mass of the brown rice respectively, and fermenting at the constant temperature of 55-65 ℃ for 11-12 hours to obtain a germinated brown rice fermentation stock solution; and finally, filtering, adding equivalent water into the filtrate of the fermentation stock solution of the germinated brown rice, and sterilizing for 45-60 minutes at 85 ℃.
Furthermore, the plum wine prepared by the method for producing the plum wine by four-stage fermentation is provided.
The invention has the following advantages:
(1) The method adopts a freezing method to soften and destroy the skin and internal tissues of the plum, and then the plum is sterilized at high temperature, so that the juice is quickly obtained, the juice yield is high, the fermentation can be immediately carried out, and the labor cost and the time cost are reduced; (2) Tannase produced by Aspergillus niger (Aspergillus niger) CCRC31130 can degrade tannic acid of plum, degrade tannic acid into gallic acid, and increase gallic acid content of plum wine; (3) Because the pH value of the plum is extremely low (pH is 2.86, more than 5% of titrated acid), the invention selects three yeasts with good flavor, acid resistance and strong alcohol production capacity for fermentation, thereby being capable of generating multilayer aroma and taste and also rich vitamin B group; (4) Fermenting with eleven probiotics to produce superoxide dismutase, short-chain fatty acid, lactobacillus bacteriocin, optimized gastrointestinal tract bacterial phase, free radical resistance and oxidation resistance; the lactobacillus reuteri (Lactobacillus reuteri) has the effects of stabilizing blood sugar and preventing and treating intestinal colic and diarrhea, so the plum wine is very friendly to diabetics and people who drink wine and are easy to diarrhea; (5) The fermented plum wine produced by the four-stage fermentation has the effect of inhibiting the growth of mixed bacteria due to the bacteriostat generated by lactobacillus reuteri and lactococcus lactis subsp lactis adopted in the fermentation, can be stored for 5-8 years without sterilization treatment, and can retain viable bacteria and enzyme; can also be sterilized, so that the flavor and the taste are not influenced; sulfur dioxide (sulfite) is not added in the production process, and natural bacteriostat generated by probiotics is utilized to inhibit the pollution of mixed bacteria, so that the harm to the human body is avoided; (6) The plum wine is 'sour', 'sweet' and 'alcoholic strength' three-element harmonious (the sugar degree is Brix21-24, the acidity is 0.9-1.2, the alcoholic strength is 10-14%), the flavor is good, the taste is good, the layering effect is achieved, the color is attractive, and a plurality of health care effects brought by the probiotics are achieved; (7) The germinated brown rice fermentation liquor is adopted to replace the culture medium and is used as a culture medium (nutrient source) for secondary amplification of probiotics, so that the cost can be reduced, and bad flavor brought by the culture medium is avoided; (8) The plum wine produced by four-stage fermentation contains rich superoxide dismutase (plum wine SODlike activity 11023-15100 unit/ml), rich short-chain fatty acid (SCFA, each 100ml plum wine contains 0.9-1.2g short-chain fatty acid) and gallic acid (1.88-2.54 mu g/ml), wherein the short-chain fatty acid is a source for intestinal beneficial bacteria utilization, can enter the blood circulation of human body, becomes an energy source for providing the human body, and regulates the function of the human body.
[ description of the drawings ]
The invention will be further described with reference to the following examples with reference to the accompanying drawings.
FIG. 1 is a process flow chart of a method for producing plum wine by four-stage fermentation according to the present invention.
[ detailed description ] embodiments
The technical solution of the present invention will be clearly and completely described with reference to fig. 1 and the detailed description thereof. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention relates to a method for producing plum wine by four-stage fermentation, which comprises the following steps:
step 1, preprocessing treatment: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the skin and internal tissues of the plum, and then sterilizing at high temperature;
step 2, first-order fermentation: placing the sterilized plum in a fermentation barrel, implanting Aspergillus niger liquid, and performing first-order fermentation for 2-4 days;
step 3, second-order fermentation: after the first-order fermentation is finished, adding water and sugar, and adjusting the sugar degree to 24-26Brix; then implanting yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 bacterial liquid, and performing second-order fermentation for 6-8 days;
step 4, three-stage fermentation: implanting probiotic bacteria liquid of bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subspecies lactis into the fermentation liquor obtained after the second-order fermentation is completed, and performing three-order fermentation for 20-30 days to obtain the fermentation liquor with the sugar degree of 10-13 Brix;
step 5, four-stage fermentation: adding sugar into the fermentation liquor obtained after the third-order fermentation, adjusting the sugar degree to 25-28Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum, and performing fourth-order fermentation for 20-30 days;
step 6, ripening: after the fourth stage, filtering, and performing final ripening for 2-3 months.
Preferably, the high-temperature sterilization in the step 1 specifically comprises the following steps: sterilizing at 100-115 deg.C for 8-10 min.
Preferably, the mass ratio of the aspergillus niger bacterial liquid implanted in the step 2 to the plum is (1-1.2): 100.
Preferably, the mass ratio of the plum, water and sugar in the step 3 is that of the plum: water: sugar = (1-1.05): 2:1; the sugar in the steps 3 and 5 is brown sugar.
Preferably, the mass ratio of the total yeast bacterial liquid implanted in the step 3 to the plum is (35-37): 100, and the dosage ratio of the three yeasts is 1.
Preferably, the mass ratio of the total probiotic bacteria liquid to the plum planted in the step 4 is (55-57): 100, and the dosages of the probiotics are equal;
the mass ratio of the total probiotic bacteria liquid to the plum implanted in the step 5 is (15-16): 100, and the dosages of the probiotics are equal.
Preferably, the preparation process of the aspergillus niger bacterial liquid in the step 2 is as follows:
(1) Activating the strain: inoculating Aspergillus niger (Aspergillus niger) CCRC31130 strain in a first culture medium, and performing shake culture at 30 + -2 deg.C and 120rpm for 48-72 h to obtain Aspergillus niger activated strain;
(2) Strain amplification: inoculating the activated strain into a second culture medium, and performing aerated culture at the temperature of 30 +/-2 ℃ for 48-72 h to obtain an Aspergillus niger liquid;
in the first medium: 40g of tannic acid (tannic acid), 20g of sucrose (sucrose), 2g of peptone (peptone), 2g of NH4Cl2g, 1g of MgSO4.7H2O, and 1L of water (distilledwater);
the second culture medium is plum juice added with sucrose, the sugar degree is adjusted to be 25Brix, and the preparation method of the plum juice comprises the following steps: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the epidermis and the internal tissue of the plum, sterilizing for 8-10 min at the high temperature of 100-115 ℃, and filtering the obtained plum juice to obtain the plum juice.
Preferably, the preparation process of the yeast liquid in the step 3 is as follows:
(1) Activating the strain: respectively inoculating yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 strains in a third culture medium, and performing activated culture at 24 +/-2 ℃ for 24-32h to obtain activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new third culture medium, and culturing at 24 + -2 deg.C for 10-16h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: inoculating the primary amplified bacterium solution into a new third culture medium, and culturing at 24 + -2 deg.C for 10-16h to obtain yeast bacterium solution.
In the third medium: yeast extract (Yeast) 10.0g, peptone (Peptone) 20.0g, glucose (Dextrose) 20.0g, and water (Distilledwater) 1.0L.
Preferably, the preparation process of the probiotic bacteria liquid in the step 4 and the step 5 is as follows:
(1) Activating the strain: respectively inoculating bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subsp lactis strains in a fourth culture medium, and performing activated culture at the temperature of 37 +/-2 ℃ for 36-48 hours to prepare activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new fourth culture medium, and culturing at 37 +/-2 ℃ for 18-24h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: and inoculating the primary amplified bacterium liquid into a fifth culture medium, and culturing at 37 +/-2 ℃ for 12 hours to obtain the probiotic bacterium liquid.
In the fourth medium: 10.0g of protease peptone No. 3, 10.0g of beef extract, 5.0g of yeast extract, 20.0g of glucose, 1.0g of Tween, 2.0g of ammonium citrate and CH 3 COONa5.0g，MgSO 4 ·7H 2 O0.1g，MnSO 4 ·H 2 O0.05g，K 2 HPO 4 2.0g of water and 1.0L of water;
the fifth medium: 500g of germinated brown rice fermentation liquor and 1L of water (distilledwater); the preparation process of the germinated brown rice fermentation liquor comprises the following steps: cleaning brown rice, soaking for 1 day, filtering to remove water, standing in summer for 4-6 hr or standing in winter for 8-12 hr for germination to obtain germinated brown rice; adding water into the germinated brown rice, and cooking for 1 hour at the temperature of 100-105 ℃, or cooking for 20 minutes at the temperature of 115-120 ℃ to obtain cooked germinated brown rice; finally, cooling the cooked germinated brown rice, pouring the cooled germinated brown rice into a fermentation barrel, adding water accounting for 20-30% of the mass of the brown rice, inoculating saccharifying bacteria, liquefying bacteria and aspergillus oryzae accounting for 1-3% of the mass of the brown rice respectively, and fermenting at the constant temperature of 55-65 ℃ for 11-12 hours to obtain a germinated brown rice fermentation stock solution; and finally, filtering, adding equivalent water into the filtrate of the fermentation stock solution of the germinated brown rice, and sterilizing for 45-60 minutes at 85 ℃.
The invention also relates to plum wine prepared by the method for producing plum wine by four-stage fermentation.
The present invention will be further described with reference to the following examples.
Examples 1,
Step 1, preprocessing treatment: cleaning mume fructus, drying in the shade, freezing at-15 deg.C for 12 hr, softening, destroying the epidermis and internal tissue of mume fructus, sterilizing at 100 deg.C for 10 min;
step 2, first-order fermentation: placing the sterilized plum juice in a fermentation barrel, wherein the mass ratio of the plum juice to the aspergillus niger liquid is as follows: plum =1: the Aspergillus niger liquid is implanted in the proportion of 100 to carry out first-order fermentation for 2 days;
step 3, second-order fermentation: after the first-order fermentation is finished, the mass ratio of the plum: water: sugar =1:2:1, adding water and granulated sugar, and adjusting the sugar degree to 25Brix; and then the mass ratio of the total yeast liquid to the plum is 35:100, implanting equal amounts of yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 into the culture medium, and performing second-order fermentation for 7 days;
step 4, three-stage fermentation: according to the mass ratio of the total probiotic bacteria liquid to the plum of 55;
step 5, four-stage fermentation: adding brown sugar into the fermentation liquor obtained after the third-order fermentation, adjusting the sugar degree to 26Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum according to the mass ratio of the total probiotic bacteria liquid to the plum of 15;
step 6, ripening: and after the fourth stage, filtering, and performing final ripening for 2.5 months.
Finally, the obtained plum wine: sugar degree of 21Brix, acidity of 1.0, alcohol content of 12%, soDlike activity of plum wine of 14324 units/ml, short chain fatty acid (SCFA, short chain fatty acid content 0.9 g/100 ml plum wine), and gallic acid content (1.88 μ g/ml).
Examples 2,
Step 1, preprocessing treatment: cleaning mume fructus, drying in the shade, freezing at-21 deg.C for 8 hr to soften and destroy the surface and internal tissues of mume fructus, sterilizing at 115 deg.C for 8 min;
step 2, first-order fermentation: placing the sterilized plum juice in a fermentation barrel, wherein the mass ratio of the plum juice to the aspergillus niger liquid is as follows: plum =1: the Aspergillus niger liquid is implanted in the proportion of 100 to carry out first-order fermentation for 4 days;
step 3, second-order fermentation: after the first-order fermentation is finished, the mass ratio of the plum: water: sugar =1:2:1, adding water and granulated sugar, and adjusting the sugar degree to 26Brix; and then the mass ratio of the total yeast bacterial liquid to the plum is 36:100, implanting equal amounts of yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 into the culture medium, and performing second-order fermentation for 6 days;
step 4, three-stage fermentation: according to the mass ratio of the total probiotic bacteria liquid to the plum of 56;
step 5, four-stage fermentation: adding brown sugar into the fermentation liquor obtained after the third-order fermentation, adjusting the sugar degree to be 28Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum according to the mass ratio of the total probiotic bacteria liquid to the plum of 15;
step 6, ripening: and after the fourth stage, filtering, and performing final ripening for 2 months.
Finally, the obtained plum wine: sugar degree of 24Brix, acidity of 1.0, alcohol content of 11%, sodlike activity of plum wine of 11023unit/ml, short chain fatty acid (SCFA, containing 0.9g short chain fatty acid per 100ml plum wine) and gallic acid content (2.54 μ g/ml).
Examples 3,
Step 1, preprocessing treatment: cleaning mume fructus, drying in the shade, freezing at-19 deg.C for 12 hr, softening, destroying the epidermis and internal tissue of mume fructus, sterilizing at 110 deg.C for 9 min;
step 2, first-order fermentation: placing the sterilized plum juice in a fermentation barrel, wherein the mass ratio of the plum juice to the aspergillus niger liquid is as follows: plum =1: the Aspergillus niger liquid is implanted in the proportion of 100 to carry out first-order fermentation for 3 days;
step 3, second-order fermentation: after the first-order fermentation is finished, the mass ratio of the plum: water: sugar =1.05:2:1, adding water and granulated sugar, and adjusting the sugar degree to be 24Brix; and then the mass ratio of the total yeast bacteria liquid to the plum is 37:100, implanting equal amounts of yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 into the culture medium, and performing second-order fermentation for 7 days;
step 4, three-stage fermentation: according to the mass ratio of the total probiotic bacteria liquid to the plum of 57 to 100, implanting equivalent amounts of probiotic bacteria liquid of bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subsp lactis into the fermentation liquid obtained after the second-order fermentation, and performing three-order fermentation for 20 days to obtain the fermentation liquid with the sugar degree of 11 Brix;
step 5, four-stage fermentation: adding brown sugar into the fermentation liquor obtained after the third-order fermentation, adjusting the sugar degree to be 28Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum according to the mass ratio of the total probiotic bacteria liquid to the plum of 15;
step 6, ripening: and after the fourth stage, filtering, and performing final ripening for 3 months.
Finally obtaining plum wine: sugar degree of 24Brix, acidity of 1.2, alcohol content of 14%, sodlike activity of plum wine of 15100unit/ml, short chain fatty acid (SCFA, 1.2g short chain fatty acid per 100ml plum wine), and gallic acid content (1.92. Mu.g/ml).
The invention takes the fresh plum fruits (including green plums of various varieties and yellow plums with different maturity) as raw materials, and performs normal-temperature four-stage fermentation by using aspergillus niger, microzyme and probiotics, and has the following advantages:
(1) The method adopts a freezing method to soften and destroy the skin and internal tissues of the plum, and then the plum is sterilized at high temperature, so that the juice is quickly obtained, the juice yield is high, the fermentation can be immediately carried out, and the labor cost and the time cost are reduced; (2) Tannase produced by Aspergillus niger CCRC31130 can degrade tannic acid of plum, and degrade tannic acid into gallic acid, thereby increasing gallic acid content of plum wine; (3) Because the pH value of the plum is extremely low (pH is 2.86, more than 5% of titrated acid), the invention selects three yeasts with good flavor, acid resistance and strong alcohol production capacity for fermentation, thereby being capable of generating multilayer aroma and taste and also rich vitamin B group; (4) Fermenting with eleven probiotics to produce superoxide dismutase, short-chain fatty acid, lactobacillus bacteriocin, optimized gastrointestinal tract bacterial phase, free radical resistance and oxidation resistance; the lactobacillus reuteri (Lactobacillus reuteri) has the effects of stabilizing blood sugar and preventing and treating intestinal colic and diarrhea, so the plum wine is very friendly to diabetics and people who drink wine and are easy to diarrhea; (5) The fermented plum wine produced by the four-stage fermentation has the effect of inhibiting the growth of mixed bacteria due to the antibacterial elements generated by the lactobacillus reuteri and the lactococcus lactis subsp lactis adopted in the fermentation, can be stored for 5-8 years without sterilization treatment, and can retain viable bacteria and enzyme; can also be sterilized, so that the flavor and the taste are not influenced; sulfur dioxide (sulfite) is not added in the production process, and natural bacteriocin generated by probiotics is used for inhibiting the pollution of other bacteria, so that the damage to a human body is avoided; (6) The plum wine is sour, sweet and mellow, has three elements of Brix21-24 sugar degree, acidity 0.9-1.2 acidity and alcoholicity 10-14 alcohol degree, is good in flavor and taste, has layering and beautiful color, and has a plurality of health-care effects brought by probiotics; (7) The germinated brown rice fermentation liquor is adopted to replace the culture medium and is used as a culture medium (nutrient source) for secondary amplification of probiotics, so that the cost can be reduced, and bad flavor brought by the culture medium is avoided; (8) The plum wine produced by four-stage fermentation contains rich superoxide dismutase (plum wine SODlike activity 11023-15100 unit/ml), rich short-chain fatty acid (SCFA, each 100ml plum wine contains 0.9-1.2g short-chain fatty acid) and gallic acid (1.88-2.54 mu g/ml), wherein the short-chain fatty acid is a source for intestinal beneficial bacteria utilization, can enter the blood circulation of human body, becomes an energy source for providing the human body, and regulates the function of the human body.
Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.
Claims (10)
1. A method for producing plum wine by four-stage fermentation is characterized in that: the method comprises the following steps:
step 1, preprocessing treatment: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the skin and internal tissues of the plum, and then sterilizing at high temperature;
step 2, first-order fermentation: placing the sterilized plum in a fermentation barrel, implanting Aspergillus niger liquid, and performing first-order fermentation for 2-4 days;
step 3, second-order fermentation: after the first-order fermentation is finished, adding water and sugar, and adjusting the sugar degree to be 24-26Brix; then implanting bacteria liquid of yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432, and performing second-order fermentation for 6-8 days;
step 4, three-stage fermentation: implanting probiotic bacteria liquid of bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subspecies lactis into the fermentation liquid obtained after the second-order fermentation is completed, and performing three-order fermentation for 20-30 days to obtain the fermentation liquid with the sugar degree of 10-13 Brix;
step 5, four-stage fermentation: adding sugar into the fermentation liquor obtained after the three-stage fermentation, adjusting the sugar degree to be 25-28Brix, implanting probiotic bacteria liquid of lactobacillus acidophilus, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve and bifidobacterium bifidum, and performing four-stage fermentation for 20-30 days;
step 6, ripening: after the fourth stage, filtering, and performing final ripening for 2-3 months.
2. The method for producing plum wine by a fourth-stage fermentation according to claim 1, wherein: the high-temperature sterilization in the step 1 specifically comprises the following steps: sterilizing at 100-115 deg.C for 8-10 min.
3. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the mass ratio of the aspergillus niger bacterial liquid implanted in the step 2 to the plum is (1-1.2): 100.
4. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the mass ratio of the plum, water and sugar in the step 3 is that of the plum: water: sugar = (1-1.05): 2:1; the sugar in the step 3 and the step 5 is brown sugar.
5. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the mass ratio of the total yeast bacterial liquid to the plum implanted in the step 3 is (35-37): 100, and the dosage ratio of the three yeasts is 1.
6. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the mass ratio of total probiotic bacteria liquid to the plum planted in the step 4 is (55-57) to 100, and the dosage phasor of all probiotics is used;
the mass ratio of the total probiotic bacteria liquid to the plum implanted in the step 5 is (15-16): 100, and the dosages of the probiotics are equal.
7. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the preparation process of the aspergillus niger bacterial liquid in the step 2 is as follows:
(1) Activating the strain: inoculating Aspergillus niger (Aspergillus niger) CCRC31130 strain in a first culture medium, and performing shake culture at 30 + -2 deg.C and 120rpm for 48-72 h to obtain Aspergillus niger activated strain;
(2) Strain amplification: inoculating the activated strain into a second culture medium, and performing aerated culture at the temperature of 30 +/-2 ℃ for 48-72 h to obtain an Aspergillus niger liquid;
in the first medium: 40g of tannic acid, 20g of cane sugar, 2g of peptone and NH 4 Cl 2g、MgSO 4 ·7H 2 O1g and water 1L;
the second culture medium is plum juice added with sucrose, the sugar degree is adjusted to be 25Brix, and the preparation method of the plum juice comprises the following steps: washing and drying the plum in the shade, freezing for 8-12 h at-15 to-21 ℃, softening and destroying the epidermis and the internal tissue of the plum, sterilizing for 8-10 min at the high temperature of 100-115 ℃, and filtering the obtained plum juice to obtain the plum juice.
8. The method for producing plum wine by fourth-stage fermentation according to claim 1, wherein: the preparation process of the yeast liquid in the step 3 is as follows:
(1) Activating the strain: respectively inoculating yeast (Saccharomyces cerevisiae) BCRC21815, yeast (Saccharomyces cerevisiae) BCRC21839 and yeast (Saccharomyces cerevisiae) BCRC21432 strains in a third culture medium, and performing activated culture at 24 +/-2 ℃ for 24-32h to obtain activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new third culture medium, and culturing at 24 + -2 deg.C for 10-16h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: inoculating the primary amplified bacterial liquid into a new third culture medium, and culturing at 24 +/-2 ℃ for 10-16h to obtain the yeast bacterial liquid.
In the third medium: 10.0g of yeast extract, 20.0g of peptone, 20.0g of glucose and 1.0L of water.
9. The method for producing plum wine by a fourth-stage fermentation according to claim 1, wherein: the preparation process of the probiotic bacteria liquid in the step 4 and the step 5 is as follows:
(1) Activating the strain: respectively inoculating bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus fermentum, lactobacillus paracasei, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus and lactobacillus lactis subsp lactis strains in a fourth culture medium, and performing activated culture at the temperature of 37 +/-2 ℃ for 36-48 hours to prepare activated strains;
(2) Primary amplification of strains: inoculating the activated strain into a new fourth culture medium, and culturing at 37 +/-2 ℃ for 18-24h to obtain a primary amplified bacterial liquid;
(3) Secondary amplification of strains: inoculating the primary amplified bacterial liquid into a fifth culture medium, culturing at 37 +/-2 ℃ for 12 hours, and obtaining the probiotic bacterial liquid.
In the fourth medium: 10.0g of protease peptone No. 3, 10.0g of beef extract, 5.0g of yeast extract, 20.0g of glucose, 1.0g of Tween, 2.0g of ammonium citrate and CH 3 COONa 5.0g，MgSO 4 ·7H 2 O 0.1g，MnSO 4 ·H 2 O 0.05g，K 2 HPO 4 2.0g of water and 1.0L of water;
the fifth medium: 500g of germinated brown rice fermentation liquor and 1L of water; the preparation process of the germinated brown rice fermentation liquor comprises the following steps: cleaning brown rice, soaking for 1 day, filtering to remove water, standing in summer for 4-6 hr or standing in winter for 8-12 hr for germination to obtain germinated brown rice; adding water into the germinated brown rice, and cooking for 1 hour at the temperature of 100-105 ℃, or cooking for 20 minutes at the temperature of 115-120 ℃ to obtain cooked germinated brown rice; finally, cooling the cooked germinated brown rice, pouring the cooled germinated brown rice into a fermentation barrel, adding water accounting for 20-30% of the mass of the brown rice, inoculating saccharifying bacteria, liquefying bacteria and aspergillus oryzae accounting for 1-3% of the mass of the brown rice respectively, and fermenting at the constant temperature of 55-65 ℃ for 11-12 hours to obtain a germinated brown rice fermentation stock solution; and finally, filtering, adding equivalent water into the filtrate of the fermentation stock solution of the germinated brown rice, and sterilizing for 45-60 minutes at 85 ℃.
10. A plum wine produced by the method for producing a plum wine by a four-stage fermentation according to any one of claims 1 to 9.
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| CN113881535A (en) * | 2021-11-11 | 2022-01-04 | 厦门绿泗海生物科技有限公司 | Plum wine fermentation preparation process |
| CN114921305A (en) * | 2022-05-20 | 2022-08-19 | 盐城市子墨果酒有限公司 | Low-acid bitter green plum wine and fermentation process thereof |
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| CN108559713A (en) * | 2017-12-28 | 2018-09-21 | 广东顺德酒厂有限公司 | A kind of saccharomyces cerevisiae and its application |
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