CN102634434B - Method for preparing low-alcohol litchi fruit wine beverage - Google Patents

Abstract

The invention discloses a method for preparing a low-alcohol lychee fruit wine beverage. The method is to extract juice from lychee pulp, crush lychee shells, mix with lychee juice, add wine yeast, ferment at low temperature until the alcohol content is 2-6%, and centrifuge , filtering, homogenizing, sterilizing, and canning to obtain a low-alcohol lychee fruit wine drink. Under the condition of not adding exogenous sugar, the invention ferments at low temperature for a short period of time, and the fermentation period is short, so that the brewed lychee fruit wine has low alcohol content, sweet and sour taste, rich fruity fragrance, mellow taste and rich nutrition. The preparation method of the invention has simple process, short production cycle and is suitable for industrial application.

Description

Preparation method of low-alcohol lychee fruit wine drink

technical field

The invention belongs to the field of food processing, and relates to a preparation method of a low-alcohol fruit wine drink, in particular to a preparation method of a low-alcohol lychee fruit wine drink.

Background technique

my country is the main producer of litchi in the world, accounting for about 70% of the world's total output. my country's lychees are mainly sold fresh in the country, and the processing methods are relatively simple, mainly dried and canned. Litchi is a highly seasonal fruit. Due to the lack of storage and transportation methods and the lack of deep processing technology, the contradiction between the rapid development of litchi planting industry and high yield but not good harvest in recent years has become increasingly prominent. The lack of natural resources has restricted the development of my country's litchi industry. Change the single post-production processing method, develop post-production deep processing technology, promote deep processing and fine processing of litchi resources, and form a planting-fresh sales-deep processing industrial chain, which is the transformation of litchi from planting to industrialization. The only way to develop. Litchi fruit wine processing is an effective way to comprehensively utilize litchi resources. The fruit wine processing technology usually includes raw material pretreatment, crushing, enzymatic hydrolysis, juicing, clarification, filtration, fermentation, aging, filtration, sterilization, and canning. During fermentation, it is usually necessary to add exogenous sugar, or increase the initial sugar content of the fermentation broth through concentration treatment, which increases production costs. At the same time, the fermentation and aging time is long, and the production cycle is long, resulting in a large scale of equipment investment.

Contents of the invention

Aiming at the problems existing in the prior art, the object of the present invention is to provide a method for preparing a low-alcohol lychee fruit wine beverage without adding exogenous sugar.

The present invention is a kind of preparation method of low-alcohol lychee fruit wine drink, and its steps are as follows:

(1) Raw material pretreatment: lychee pulp is squeezed at 5-15°C to extract juice, the lychee shell is crushed and mixed with lychee juice, and 40-80ppm of food-grade sodium sulfite is added to prepare the fermentation medium;

(2) Fermentation: Use food-grade citric acid to adjust the initial pH of the fermentation medium to 4.0~4.5, inoculate wine yeast seed liquid, and ferment at a temperature of 16~24°C until the alcohol content is 2~6% (V/V, volume /volume) , centrifuged to remove wine legs;

(3) Filtration and homogenization: the wine liquid after centrifugal separation of wine lees is filtered by a microporous filter with a pore size of 0.3-1.0 microns, and the filtrate is then homogenized by a homogenizer with a homogenization pressure of 20-60Mpa;

(4) Sterilization and canning: the filtered and homogenized liquor is kept at 118~135°C for 5~25 seconds for ultra-high temperature instant sterilization and aseptic filling to obtain the finished low-alcohol lychee fruit wine drink.

The wine yeast seed solution fermented and inoculated in step (2) is made by activating wine dry yeast. The preparation method of the wine yeast seed solution is: weigh the wine dry yeast according to 0.1-0.5% of the amount of lychee juice, and disperse it in 5~ 10 times (V/W, volume/weight) of 5% sucrose solution, keep warm at 36-38°C for 20-40min.

The centrifugation described in step (2) to remove the wine legs is to first use a three-legged centrifuge to separate and remove most of the wine legs, and then use a tubular centrifuge to remove residual fine particles.

After adopting the above-mentioned technical scheme, since the present invention does not add exogenous sugar, low temperature and short-term fermentation, the production cycle is short, equipment investment scale is reduced, and the product cost is low. Fermenting the crushed lychee shells with lychee juice is conducive to the dissolution of polyphenols and aroma components in the lychee shells into the wine body, while low-alcohol fermentation keeps a certain amount of sugar in the wine body, and the product has a sweet and sour taste. , fruity fragrance, mellow taste and rich nutrition. The preparation method of the invention has simple process and is suitable for industrial application.

specific embodiment

Embodiment 1 of the present invention:

Wash and drain the fresh black leaf lychee, peel and remove the core, cool the pulp rapidly to 10°C, then squeeze and extract the juice with a screw juicer, pump it into the fermentation tank, add citric acid to adjust the pH value of the juice to 4.4, add Sodium sulfite, control the concentration in the fruit juice to 50ppm, mix the broken lychee shells with the lychee juice, inoculate the activated wine yeast seed liquid, the amount of wine dry yeast used is 0.3% of the weight of the juice, and ferment at a temperature of 20°C for about 24 hour, when the soluble solid content of the fermentation broth is about 9.5% and the alcohol content of the fermentation broth is 3.4% (V/V), the fermentation is stopped, and the fermentation broth is successively separated by a three-legged centrifuge and a tubular centrifuge to remove the wine legs, centrifuged The liquid is filtered through a 0.45-micron microporous filter, and after the filtrate is homogenized under a pressure of 45Mpa, it is sterilized by an ultra-high temperature instant sterilizer at 132° C. for 10 seconds, and the product is aseptically filled.

Product physical and chemical indicators: alcohol 3.4% (V/V), soluble solid content 9.2%, total acid (g/L, calculated as citric acid) 2.8.

Embodiment 2 of the present invention:

Soak fresh lychees with 0.04% KMnO ₄ aqueous solution for 10 minutes, wash with tap water, drain, peel and remove the core, quickly cool the pulp to 6-8°C, then squeeze with a screw juicer, extract the juice, and pump it into the Fermentation tank, add citric acid to adjust the juice pH value to 4.2, add sodium sulfite, control the concentration in the juice to 30ppm, and mix the broken lychee shells with lychee juice, inoculate the wine yeast seed liquid after activation, and the usage amount of wine dry yeast is 0.4% of the weight of the fruit juice, fermented at 16°C for about 36 hours, when the soluble solid content of the fermented liquid was about 8.5% and the alcohol content of the fermented liquid was 4.2% (V/V), the fermentation was stopped, and the fermented liquid was successively used in a three-legged method. The centrifuge and tube centrifuge are used to centrifuge to remove wine legs. The centrifuge is filtered through a 0.45-micron microporous filter. After the filtrate is homogenized under a pressure of 60Mpa, it is sterilized by an ultra-high temperature instant sterilizer at 120°C for 15 seconds. Aseptically filled products.

Product physical and chemical indicators: alcohol 4.2% (V/V), soluble solid content 8.2%, total acid (g/L, calculated as citric acid) 3.5.

The wine yeast seed liquid of the present invention is made by activating wine dry yeast. The preparation method of the wine yeast seed liquid is: weigh the wine dry yeast according to 0.1-0.5% of the amount of lychee juice, and disperse it in a volume-to-weight ratio of 5-5%. 10 times (V/W) 5% sucrose solution, keep warm at 36-38℃ for 20-40min.

Claims (2)

1. a preparation method of low-alcohol lychee fruit wine beverage, is characterized in that, its steps are as follows: (1) Raw material pretreatment: lychee pulp is squeezed at 5-15°C to extract juice, the lychee shell is crushed and mixed with lychee juice, and 40-80ppm of food-grade sodium sulfite is added to prepare the fermentation medium; (2) Fermentation: Use food grade citric acid to adjust the initial pH of the fermentation medium to 4.0~4.5, inoculate the activated wine yeast seed solution, the amount of wine dry yeast used is 0.1%-0.5% of the weight of the juice, at 16~24℃ Fermented at a temperature of 2 to 6% (V/V) alcohol, and centrifuged to remove the wine legs; (3) Filtration and homogenization: the wine liquid after centrifugal separation of wine lees is filtered by a microporous filter with a pore size of 0.3-1.0 microns, and the filtrate is then homogenized by a homogenizer with a homogenization pressure of 20-60Mpa; (4) Sterilization and canning: the filtered and homogenized liquor is kept at 118~135°C for 5~25 seconds for ultra-high temperature instant sterilization and aseptic filling to obtain the finished low-alcohol lychee fruit wine drink. 2. the preparation method of low-alcohol lychee fruit wine beverage according to claim 1 is characterized in that: the centrifugation described in step (2) removes the wine leg, is to use three-legged centrifuge to separate and remove most of the wine leg , and then use a tube centrifuge to remove residual fine particles.