CN1740305A

CN1740305A - Dry pumpkin fermenting wine and its fermentation process

Info

Publication number: CN1740305A
Application number: CN 200510010316
Authority: CN
Inventors: 李传生
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-09-09
Filing date: 2005-09-09
Publication date: 2006-03-01

Abstract

The dry pumpkin fermenting wine includes dry white pumpkin wine and dry red pumpkin wine of sugar content lower than 4.0 g/L, and semi-dry white pumpkin wine and semi-dry red pumpkin wine of sugar content 4.0-12.0 4.0 g/L, and has alcohol content of 7.0-13.0 vol%. Technologically, the production process of the dry pumpkin fermenting wine includes crushing material, milling slurry, enzyme hydrolysis, ageing, filtering, blending, high pressure homogenizing and high temperature sterilizing, and other steps. The dry pumpkin fermenting wine of the present invention has certain subsidiary treating effect on diabetes, obesity and cardiac and cerebral vascular diseases and some nourishing function. In addition, it has certain cancer preventing and treating effect.

Description

Dry pumpkin fermenting wine and zymotechnique thereof

Affiliated field: the dry pumpkin fermenting wine and the zymotechnique thereof that the present invention relates to a class low sugar content.

Technical background: at home, in the non-distillatory fermented wine, as beer, yellow rice wine, grape wine and fruit wine class, only there be " pumpkin grape wine compound method " to relate to and blend with pure rice wine, with pumpkin, Grosvenor Momordica, grape, glutinous rice is raw material, adds an amount of yeast fermentation and becomes 4 °--5 ° sweet wine; " Fructus Cucurbitae moschatae fenmented product and brewing process " relates to and uses pumpkin fermenting juice, add the sweet type wine of an amount of sugar and water again; Development with the health-care beer that adds 2% Sucus Cucurbitae moschatae.Strictly say there be not the production and the related process of Quannan melon fermented wine, more do not have the production and the related process of dry pumpkin fruit wine.

Summary of the invention: the purpose of this invention is to provide a kind of dry pumpkin fermenting wine with Quannan melon fermentative production.

Another object of the present invention provides a kind of zymotechnique of effectively brewageing dry pumpkin fruit wine.

The content of dry pumpkin wine of the present invention is: 100 portions of pumpkins, allocate 8 portions of-15 portions of sugar into, through yeast fermentation and alcohol part of brew at 7.0% (v/v) ± 1.0--13.0% (v/v) ± 1.0, contain sugar and be lower than the 4.0g/L dry pumpkin fermenting wine and contain sugar less than the half-dry type pumpkin fermenting wine of 12.0g/L.

Production technique of the present invention is: (1) powerful broken, pure pumpkin raw material of defibrination thinning processing guarantees that sugar-free extract increases;

When (2) boiling the melon sterilization, add the fire resistant alpha-diastase of 10 units/gram raw materials.In 45-55 ℃ under, add the saccharifying enzyme of 20 units/gram raw materials, the polygalacturonase of 20 units/gram raw materials and the cellulase of 10 units/gram raw materials, carried out enzymolysis processing 5-7 hour, and keep the enzyme clarification stage to old storage alive thereafter; (3) with Angel board wine yeast low temperature fermentation 25-30 days, the pumpkin fermenting wine of preparation mainly reached 12% (v/v) by alcohol part, carried out self esterification flavouring and control acid formers of wine;

(4) the fermented wine clarifying treatment is carried out in smart filter after the coarse filtration, has cut time glue operation;

(5) finished wine is colluded and is transferred after 50-60MPa high pressure homogenizer and flash-sterilization, has guaranteed the quality and the quality guaranteed period of finished wine.

The technical problem that the present invention solves is:

(1) the major ingredient pumpkin is accomplished not have the residue fermentation and is utilized through powerful broken, defibrination refinement;

(2) multiple eating enzymic hydrolysis, and enzymic activity remained to the old storage stage has guaranteed multiple nutritional components, is converted into soluble substance, makes that the dry-matter extract increases in the wine;

(3) the former wine of old storage filters through diatomite coarse filtration machine and micropore fine filting machine, has solved clearing up problems of dry pumpkin wine.Cut time glue clarifying treatment process and saved the needed respective material of this process;

(4) collude the pure mellow wine of furnishing type, handle 140-170 ℃ of heating steam temperature, 63-65 ℃ of wine liquid sterilising temp through 50-60MPa high pressure homogenizer and flash pasteurization.Help the reservation of nutritive ingredient in the wine, and reduce biological and non-biological turbidity generation in the quality guaranteed period.

The beneficial effect of dry pumpkin wine of the present invention is:

Contain more rich nutritive substance in the dry pumpkin wine, and pharmaceutical use is preferably arranged.

(1) contain multiple solubility active substance in the dry pumpkin wine, as squash polyoses, hypoglycemic factor CTY days etc., can promote the synthetic of human body pancreas Protein G LUT-2, this is proteinic synthetic, can promote secretion of insulin.Be delivered to the β cell by the glucose in the blood, thereby blood-sugar content is descended, the effect of the diabetes of preventing and treating is arranged;

(2) contain trace elements such as zinc, potassium, chromium in the dry pumpkin wine, the cardiovascular and cerebrovascular disease crowd is had the better protecting effect;

(3) N.F,USP MANNITOL, trigonelline, carotene, the V in the dry pumpkin wine _B, V _CAnd squash polyoses class active substance, prevention and the multiple canceration of assisting therapy there are active effect;

(4) pectin and the resolvent thereof in the dry pumpkin wine has certain benefit to preventing and treating Peptic Ulcers;

(5) dry pumpkin wine wine degree is low, and it is few to contain sugar, and thermal value is low relatively, helps diabetics and obese person, and the cardiovascular and cerebrovascular diseases crowd, in order to assisting therapy.

Technology advanced person, uniqueness, easy handling and the popularization of product dry pumpkin wine of the present invention; Sufficient raw; Can satisfy nuisanceless, pollution-free plantation; Less investment, instant effect, its social benefit and economic benefit are obvious; Be the higher green functional food of a kind of nutritive value and pharmaceutical use.

Description of drawings:

Fig. 1 is a process flow sheet of the present invention.

Embodiment: as shown in Figure 1, visible technical matters part of the present invention and process flow sheet thereof.

(1) select green non-pollution high-quality pumpkin, through washing, broken, wear into slurry;

(2) with the slurries of step (1), go in the stainless steel Cooling or heating jar, under 75-80 ℃, use indirect steam heat sterilization 20 minutes;

(3) in implementation step (2), add food grade 20,000 units/gram amylase 0.05%, liquefy;

(4) with hot pumpkin pulp in the step (2), be cooled to about 55 ℃, squeeze in the reservoir with the stainless steel slush pump again.Add food grade 100,000 units/gram polygalacturonases 0.01%, 100,000 units/gram saccharifying enzyme 0.02%, 20,000 units/gram cellulases 0.05% simultaneously, insulation enzymolysis 4-6 hour, wherein add 6% sulfur dioxide liquid 0.01%, not encroached on by acid-producing bacteria in order to the protection slurries, and anti-oxidant and promotion hydrolysis process;

(5) with the pumpkin pulp behind the enzymolysis, separate through the 100-150 eye mesh screen with the stainless steel whizzer, its fruit juice pumps in the Cooling or heating jar, and residue is through the colloidal mill refinement, to all passing through screen cloth;

(6) in the ratio that adds 8-15 part sugar in 100 portions of pumpkin fruit juice and 0.1 part of edible citric acid batching, in stirring below 62 ℃, saccharification and pasteurization;

(7) with the pumpkin syrup of step (6), filter through strainer, stop the particulate state solid substance with slush pump.Behind plate-type heat exchanger, enter in the Primary Fermentation pond.Feed liquid goes into to send out temperature about 16-18 ℃, and the fermentation top temperature is no more than 30 ℃, and the Primary Fermentation time is 5-7 days;

(8) after Primary Fermentation finishes, with detected result Macro or mass analysis such as the P one hour value of pumpkin fermenting wine, acidity, pol, alcohol parts: the P one hour value should be about 4.0, acidity 4--5g/L, and pol is below 20g/L, and alcohol part is at 6.0--12.0% (v/v);

(9) under the condition that satisfies step (8), pumpkin fermenting juice is sent in the stainless steel secondary fermentation jar, the secondary fermentation temperature between 15-22 ℃, 20-30 days secondary fermentation time;

(10) after secondary fermentation finished, alcohol part should reach about 12.0% (v/v), and as not enough this ethanol concn, the white orchid ground wine that the fermented wine distillation should be obtained adds in the fermented wine, adjusts its alcoholic strength and reaches 12.0% (v/v).

When adjusting the pumpkin fermenting wine alcoholic strength, should earlier edible ethanol be handled through drinks purification and impurity removal device with edible ethanol.Medium such as molecular sieve wherein can adsorb, the impurity in the oxidation alcohol.Edible ethanol after the purification can reach the top grade level, reduces alcohol flavor and bitter taste;

(11), in 100 portions of pumpkin fruit juice, add the 8 portions of left and right sides sugar during batching to the dry pumpkin wine of particular requirement alcoholic strength at 7% (v/v).To add 0.01% sulfur dioxide liquid (content of sulfur dioxide is 6%) anti-corrosive antibacterial when its Primary Fermentation and secondary fermentation;

(12) pumpkin fermenting wine of old storage phase wanted tank switching once in every 2-3 month.After slack tank is scrubbed with the high pressure cleaning pump,, after Peracetic Acid sealing sterilization, can use again with the ozone machine sterilization.During tank switching, filter with diatomite filter.Behind the tank switching, wine liquid must add full in jar;

(13) filter raffinate (slag) and jar end wine pin, distill out wherein alcohol part with the brandy distiller;

(14) once more during tank switching, increase the micropore fine filting machine and filter,, obtain the purpose of pure mellow wine to reach fermented wine under situation about handling without tannin-gelatin.Have only under the individual cases, just will consider finings and handle;

(15) through the pumpkin fermenting wine of 6-12 month old storage, can modulate dry pumpkin wine finished product, its pol is lower than the 4.0g/L pumpkin fermenting wine and makes dry type wine; Pol greater than 4.0g/L, be lower than the former wine of 12.0g/L, make the half-dry type Fructus Cucurbitae moschatae fenmented product.

Dry pumpkin wine divides extra dry white wine Fructus Cucurbitae moschatae fenmented product and extra dry red wine Fructus Cucurbitae moschatae fenmented product, and the latter need add the 10-20ppm natural red colouring matter, and dry type wine does not need to add other foodstuff additive again; Deployed dry pumpkin wine, earlier through the high-pressure homogeneous processing of 50-60MPa with through flash pasteurization, cooling is after the micropore fine filting machine filters, and sending into can canned finished product in the high-order basin again.

Field feedback:

(1) thinks the dry-type fruit wine of pumpkin brew, have more rich nutrition and medicinal function preferably;

(2) taste and style can match in excellence or beauty with dry type grape wine;

(3) dry pumpkin wine will be by increasing consumer group's approval.

Claims

1, dry pumpkin fermenting wine, it is characterized in that: 100 portions of pumpkins, allocate 8 portions of-15 portions of sugar into, through yeast fermentation and alcohol part of brew at 7.0% (v/v) ± 1.0--13.0% (v/v) ± 1.0, contain sugar and be lower than the 4.0g/L dry pumpkin fermenting wine and contain sugar less than the half-dry type pumpkin fermenting wine of 12.0g/L.

2, according to the making method of the described dry pumpkin fermenting wine of claim 1, it is characterized in that:

(1) powerful broken, the pure pumpkin raw material of defibrination thinning processing guarantees that sugar-free extract increases;

(4) carry out the fermented wine clarifying treatment with the smart filter of microporous filter again after the coarse filtration, can cut down the glue operating process;

(5) finished wine is colluded and is transferred after 50-60MPa is high-pressure homogeneous and flash-sterilization, has guaranteed the quality and the quality guaranteed period of finished wine.