CN101182440B - Method for producing intestinal canal health-care mulberry red wine - Google Patents

Abstract

The invention discloses a production method of mulberry wine for preserving intestinal health. The method comprises: (1) main fermentation, (2) secondary fermentation, (3) freezing, (4) use of diatomite glue. In the production process of the mulberry wine of the invention, oligosaccharides bifidus factor is added to coordinate the ratio between sweet and acid of the mulberry wine; the oligosaccharides bifidus factor is added to adjust the function of gastrointestinal flora. The mulberry wine produced in the invention has dual health-care effects.

Description

A kind of production method of intestinal health type mulberry red wine

technical field

The invention relates to the technical field of fruit wine beverage production, in particular to a method for producing intestinal health-care mulberry red wine

Background technique

Mulberry has another name called mulberry, mulberry, and mulberry. It is the fruit ear of perennial woody plant mulberry. According to analysis, mulberry contains protein, carbohydrates, lipids, 18 kinds of amino acids, organic acids, volatile oil, multivitamins, trace elements, Tannins, rutin, etc.

Mulberry fruit not only has extremely high nutritional value, but also has many health care functions. Traditional Chinese medicine believes that mulberry fruit is sweet in taste and cold in nature. Efficacy such as wine, long-term consumption can prolong life. It has been listed as one of the agricultural products "both food and medicine" by the Ministry of Health.

Chinese invention patent 00114157.0 discloses a production method of mulberry wine, including yeast activation and amplification, fermentation of mulberry juice, clarification, blending, sterilization and the like. The produced mulberry wine is rich in nutrition, has a low alcohol content of only 9-11 degrees, and maintains the unique color and flavor of mulberry.

Chinese invention patent application 200710067031.9 discloses a process for brewing wine from mulberries. Red-purple mulberries are used to make wine, washed with water, properly crushed without hurting the seeds, and the juice can be squeezed out for wine making. Ferment the mulberry fruit juice together with the pulp, the sugar content is 8-10 degrees, the acidity is 0.8-1%, and it is fermented by yeast for 7 days, the product temperature is 24-25°C, and the wine mash is obtained by filtering, and then the wine degree and acidity are adjusted and aged properly, that is The mulberry wine with good color, taste and aroma can be obtained. Wash the pulp after squeezing the juice, and the mulberry seeds extracted will not affect the germination rate.

However, in the prior art, when using mulberry fruit to make wine, because the sugar content is basically converted completely during the fermentation of mulberry fruit, the content of organic acids in the mulberry fruit wine increases, which affects the sugar-acid ratio and has a negative effect on palatability.

Contents of the invention

The invention provides a production method of intestinal health-care type mulberry red wine with good taste and multiple health-care functions.

A kind of production method of intestinal health type mulberry red wine, comprises the following steps:

(1) Main fermentation

Mulberry fruit is crushed to obtain mulberry pulp, yeast liquid is added for main fermentation, fermented juice is obtained after fermentation, and the fermented juice is separated (filtered) by skin dregs to obtain filtrate and skin dregs.

In order to prevent the multiplication of miscellaneous bacteria and wild yeast in the mulberry pulp and ensure the pure fermentation of the wine yeast, SO ₂ is evenly introduced during the crushing and beating process of the mulberry pulp, and the quality of SO ₂ per liter of the mulberry pulp is 80-100 mg;

As a preference, add pectinase to the mulberry pulp before adding yeast liquid to the mulberry pulp for main fermentation, and add 70-100 mg of pectinase per liter of mulberry pulp;

Add 2.0-3.0g of yeast per liter of mulberry pulp; the yeast is pre-configured into yeast liquid (that is, activated) before use. Qi brand high-activity wine yeast), added to 10L of purified water at a temperature of 35°-38°C, then added 1kg of sucrose, and stirred evenly;

The main fermentation is carried out in a temperature-controlled warehouse, and the main fermentation temperature is maintained at 16-20°C;

In order to adjust the sugar content of the fermentation system during the main fermentation, it is best to add sucrose to the main fermentation system when the fermentation is the most vigorous, that is, when the sugar content of the mulberry juice is consumed by half.

In order to facilitate the dissolution and dispersion of sucrose, the method of adding sucrose is to take a certain volume of mulberry pulp, dissolve the sucrose to be added in it, and then add it to the main fermentation system.

The mass of added sucrose is calculated by the following formula:

Mulberry pulp weight × 0.75 (juice yield) × (21° (target total sugar content) - mulberry pulp actual sugar content) × 0.0115 = added sucrose quality

The main fermentation process generally takes 6 to 7 days. When the sugar content of the fermentation juice is below 5g/L (it can be considered that the main fermentation is over), the skin and dregs are separated.

24 hours after the main fermentation starts, add oak particles or oak chips to the main fermentation system. Generally, 200mg-250mg/L of oak particles or oak chips can be added per liter of the main fermentation system.

(2) post-fermentation

Feed SO ₂ into the filtrate obtained in step (1), the amount of SO ₂ passed into per liter of the filtrate obtained in step (1) is 40-50mg, after passing SO ₂ , let it stand at 20-25°C for 25-30 Carry out post-fermentation every day to obtain the original mulberry wine, then feed SO ₂ into the original mulberry wine, the amount of SO ₂ introduced per liter of the original mulberry wine is 30-40 mg, and filter to get the filtrate to obtain the wine juice;

In the post-fermentation of step (2), SO ₂ is fed twice, the first time is passed before the post-fermentation starts, and the second time is passed at the end of the post-fermentation.

The post-fermentation time is generally 25-30 days to complete the malic acid-lactic acid fermentation process. When it is detected that there is no malic acid in the original mulberry wine, it means that the post-fermentation process has ended. SO ₂ should be added to the original mulberry wine immediately to control the activity of lactic acid bacteria, and filtered through diatomaceous earth to remove the lactic acid bacteria and yeast in the original mulberry wine. Bacteria are separated.

(3) Frozen

Lower the temperature of the wine juice to 2-4°C, keep it for 24 hours and then raise the temperature to 16-20°C;

On the one hand, the low-temperature treatment of the wine juice can improve and improve the quality of the mulberry red wine. The younger the wine is, the more obvious the effect of cooling to improve the sensory quality is. On the other hand, cooling is particularly effective in improving the stability of wine juice.

(4) Diatomaceous earth glue

Add diatomaceous earth (pre-soaked in warm water and adjusted) into wine juice (frozen and heated wine juice), stir evenly, let it stand for 3-5 days naturally, take the supernatant and filter it, pour it into the filtered supernatant Add oligosaccharides to the liquid, stir evenly and carry out membrane filtration, and the obtained filtrate is mulberry red wine.

The dosage of diatomite is 20mg~100mg of diatomite per liter of frozen wine juice;

A horizontal diatomaceous earth filter is used for supernatant filtration.

The amount of oligosaccharide used is 5-8% (v/v) of the filtered supernatant.

Bifidobacterium is an important beneficial bacterium in the human digestive tract, which is of great significance in maintaining health and preventing diseases. Well-structured oligosaccharides can generally be used by bifidobacteria to promote the growth of bifidobacteria and improve the internal environment of the digestive tract, so they are called oligosaccharide bifidus factors. The oligosaccharide used in the present invention, that is, the oligosaccharide bifidity factor, can be specifically selected from fructo-oligosaccharide, isomalto-oligosaccharide or stachyose.

In the production method of the invention, the oligosaccharide bifidum factor is added in the brewing process of the mulberry red wine to coordinate the sweet-acid ratio of the mulberry red wine, and the oligosaccharide bifidum factor has a certain function of regulating gastrointestinal flora. The sweetness is only 1/3 of that of sucrose. It is not decomposed by α-amylase, sucrose invertase and maltase in the human body. It cannot be used as energy by the human body and will not increase the blood sugar level. Therefore, it is very suitable for diabetics and Obese people eat. The oligosaccharide bifidus factor has the function of rectifying and defecating the intestines. It can inhibit the intestinal spoilage bacteria, significantly reduce the spoilage products and discharge them in time, thus reducing the occurrence of colorectal cancer. Power and promote the absorption of trace elements and other effects. The mulberry red wine prepared by the production method of the invention has double health care effects.

Detailed ways

Example 1

Take 1 ton of mature mulberry fruit, and within 4 hours, wash and beat to obtain about 1000 liters of pulp. The sugar content of the pulp is 13°, and pump it into a stainless steel fermentation tank. During the beating process, the quality of feeding per liter of mulberry pulp is 80mg After stirring _evenly , add 80 mg of pectinase per liter of mulberry pulp, continue to stir evenly, and activate Angel brand high-activity wine according to the amount of yeast added (w/v) equal to 0.2% of the volume of mulberry pulp Yeast, stir evenly and carry out fermentation at a controlled temperature of 16°C. After 24 hours from the start of the main fermentation, add oak particles to the main fermentation system, and add 250 mg of oak particles per liter of the main fermentation system. On the third day, when the fermentation temperature rises rapidly, according to the target alcohol content of 10.5° and the target total sugar content of 21° as the standard, take a certain volume of mulberry pulp, add 69 kg of sucrose, dissolve it in the mulberry pulp and pump it into the fermenter Stir evenly, and continue to ferment at 16°C under temperature control. And monitor the change of the sugar content of the fruit pulp. On the 6th day, the sugar content reached 3.2°, and the main fermentation was finished to obtain the fermented juice.

Squeeze the fermented juice, separate the dregs, take the filtrate, put 50mg of SO ₂ into each liter of the filtrate, and let it stand at 20°C for post-fermentation for 30 days. There is no malic acid, which means that the post-fermentation process has ended. 10.8°, add SO in the original wine of mulberry immediately ₂ , the amount of passing through SO in every liter of original wine of mulberry is _30mg , then filter through diatomaceous earth to separate the lactic acid bacteria and yeast in the original wine of mulberry, and obtain the wine juice.

Decrease the temperature of the wine juice to 2°C, keep it warming up to 18°C after 24 hours. Carry out diatomite gumming, the amount of diatomite is to add 90mg diatomite per liter of cold wine juice (after freezing and heating), stir evenly, let stand naturally for 5 days, take the supernatant and filter it with a horizontal diatomite filter , add fructo-oligosaccharide (v/v) 5% in the supernatant after filtering, carry out membrane filtration after stirring evenly, obtain mulberry red wine, fill into bottle.

The obtained mulberry red wine has a pleasant taste, ruby red color, clear and transparent, harmonious sweet and sour, rich nutrition, and an alcohol content of 10.6°. After inspection, there are no pathogenic microorganisms and coliforms in the microbial indicators, and the quality is safe.

Example 2

Take 30 tons of mature mulberry fruit, and within 4 hours, wash and beat to obtain about 30 tons of pulp. The sugar content of the pulp is 12°, and pump it into a stainless steel fermentation tank. During the beating process, the mass of mulberry pulp per liter is 90mg After stirring _evenly , add 80 mg of pectinase per liter of mulberry pulp, continue to stir evenly, and activate Angel brand high-activity wine according to the amount of yeast added (w/v) equal to 0.2% of the volume of mulberry pulp Yeast, stir evenly and carry out fermentation at a temperature controlled temperature of 16°C. After 24 hours from the start of the main fermentation, add oak chips to the main fermentation system. Generally, 250 mg of oak chips can be added per liter of the main fermentation system. On the 4th day, when the fermentation temperature rises rapidly, according to the target alcohol content of 10.5° and the target total sugar content of 21° as the standard, take a certain volume of mulberry pulp, add 2300 kg of sucrose, dissolve it in the mulberry pulp and pump it into the fermenter Stir evenly, and continue to ferment at 16°C under temperature control. And monitor the change of the sugar content of the fruit pulp. On the 7th day, the sugar content reaches 4.0° and the main fermentation ends to obtain the fermented juice.

Squeeze the fermented juice, separate the skin dregs, take the filtrate, put 40mg of SO ₂ into each liter of filtrate, let it stand at 20°C for post-fermentation for 30 days, there is no malic acid, indicating that the post-fermentation process has ended, and the alcohol content 10.8 °, immediately add SO ₂ to the original mulberry wine, the amount of SO ₂ per liter of mulberry original wine is 40 mg, then filter through diatomaceous earth to separate the lactic acid bacteria and yeast in the original mulberry wine to obtain wine juice .

Decrease the temperature of the wine juice to 4°C, keep it warmed up to 18°C after 24 hours. Carry out diatomite gumming, the amount of diatomite is to add 90mg diatomite per liter of wine juice (after freezing and heating), stir evenly, let stand naturally for 5 days, take the supernatant and filter it with a horizontal diatomite filter , add isomaltooligosaccharide (v/v) 8% to the supernatant after filtering, carry out membrane filtration after stirring evenly, obtain mulberry red wine, fill into bottle.

The obtained mulberry red wine has a pleasant taste, ruby red color, clear and transparent, harmonious sweet and sour, rich nutrition, and an alcohol content of 10.4°. After inspection, there are no pathogenic microorganisms and coliforms in the microbial indicators, and the quality is safe.

Claims (9)

1. the production method of an enteron aisle health mulberry red wine may further comprise the steps:

(1) Primary Fermentation

Mulberry fruit obtains the mulberry fruit slurry through fragmentation, adds yeast and carries out Primary Fermentation, obtains fermented juice after the fermentation, and fermented juice obtains filtrate and skin slag after filtration;

(2) secondary fermentation

The filtrate that obtains to step (1) feeds SO ₂, feed SO in the filtrate that every liter of step (1) obtains ₂Amount be 40-50mg, feed SO ₂The back is left standstill under 20～25 ℃ and was carried out secondary fermentation in 25-30 days, obtains the former wine of mulberry fruit, feeds SO again in the former wine of mulberry fruit ₂, feed SO in every liter of former wine of mulberry fruit ₂Amount be 30-40mg, cross leaching filtrate and promptly obtain wine juice;

(3) freezing

Wine juice temperature is dropped to 2-4 ℃, keep being warmed up to 16-20 ℃ again after 24 hours;

(4) glue under the diatomite

Diatomite is added the wine juice that step (3) makes, after stirring, left standstill 3-5 days, get supernatant liquor and filtration, add oligose in the supernatant liquor after filtering, described oligose is oligofructose, oligomeric isomaltose or stachyose, carry out membrane filtration after stirring, obtain mulberry red wine.

2. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: evenly feed SO in the step (1) in mulberry fruit crushing and beating process ₂, feed SO in every liter of mulberry fruit slurry ₂Amount be 80-100mg.

3. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: step (1) adds polygalacturonase in the mulberry fruit slurry before mulberry fruit slurry adding yeast juice carries out Primary Fermentation, add polygalacturonase 70～100mg in every liter of mulberry fruit slurry.

4. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: in the step (1), every liter of mulberry fruit slurry adds yeast 2.0-3.0g.

5. the production method of enteron aisle health mulberry red wine as claimed in claim 4, it is characterized in that: described yeast is pre-configured to yeast juice before using, collocation method is: it is in 35～38 ℃ the pure water, to add 1kg sucrose again that every 1kg yeast joins the 10L temperature, stirs.

6. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: the described Primary Fermentation time of step (1) is 6～7 days.

7. the production method of enteron aisle health mulberry red wine as claimed in claim 1; it is characterized in that: after the described Primary Fermentation of step (1) begins 24 hours; add oak particle or oak chip to the Primary Fermentation system, every liter of Primary Fermentation system adds oak particle or oak chip 200mg～250mg.

8. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: the diatomite consumption is to add 20mg～100mg diatomite in the wine juice that makes of every liter of step (3) in the step (4).

9. the production method of enteron aisle health mulberry red wine as claimed in claim 1 is characterized in that: the volume ratio of the supernatant liquor in the step (4) after the volume of oligose and the filtration is 5-8%.