CN103045429B - Preparation method of okra wine - Google Patents

Abstract

The invention provides a preparation method of okra wine, which comprises the steps of pulping, sugar content adjustment, alcohol fermentation and filtration, and is characterized in that after the pulping and before the sugar content adjustment, an enzymolysis step is included. The invention has low production cost and high conversion rate, and 1 ton of raw materials can produce about 2 tons of beverage-type okra low-alcohol health wine with an alcohol content of 10.0-12.0%; The physiological activity of multiple active ingredients such as flavonoids and polysaccharides is a new type of low-alcohol health wine that integrates nutrition, health care, dietotherapy and other functions. The shelf life at room temperature is 18 months.

Description

A kind of preparation method of okra wine

technical field

The invention relates to a method for preparing okra wine, in particular to a method for preparing beverage-type okra low-alcohol health wine by fermenting young okra pods.

Background technique

With the increasing social demand for functional food, okra has been widely valued because of its special functional properties and good medicinal value. Its functional properties are mainly manifested in two aspects: high nutritional value and remarkable health care and therapeutic effect. Okra is rich in protein, fat, carbohydrates, vitamins, minerals, dietary fiber, flavonoids, polysaccharides and other ingredients. It not only has health care effects on the heart, stomach, and skin, but also has anti-fatigue effects. In many countries, it is used as the first-selected vegetable eaten by athletes, and it is also a health food for the elderly. At present, the processing and utilization of okra is still in its infancy. It is of great practical significance to strengthen the research on the function and health value of okra and develop a series of health food of okra.

Due to the high viscosity of okra slurry, it is not conducive to fermentation. At present, the production of okra health wine is based on okra fruit as the main raw material, supplemented by white wine soaking, filtration, clarification and other processes. The alcohol content is high, the production cycle is long, and the nutrients in the wine Low.

Contents of the invention

The object of the present invention is to provide a method for producing okra wine by fermenting young okra pods. The method has low production cost and high conversion rate, and the beverage-type okra low-alcohol health wine prepared by the method is rich in nutrition, unique in flavor and soft in mouthfeel.

The purpose of the present invention is achieved through the following technical solutions:

A method for preparing okra wine, comprising the steps of pulping, sugar content adjustment, alcoholic fermentation, and filtration, characterized in that after the pulping and before the sugar content adjustment, an enzymolysis step is included.

In order to be more conducive to the fermentation of okra, the above enzymatic hydrolysis step is to add 0.1% to 0.5% (by mass percentage) compound enzyme to the okra slurry, and incubate the enzyme hydrolysis at 25°C to 40°C for 16 to 24 hours. The enzyme is composed of pectinase and protease with a mass ratio of 5-8:1.

In order to effectively remove impurities and precipitates in the alcoholic fermentation product of okra and retain nutrients, the above-mentioned alcoholic fermentation is clarified by adding 0.01-0.2% of diatomaceous earth, 0.01-0.1% of gelatin, polyvinyl tyrosanone (PVP) 0.01~0.2%, calculated by mass percentage, clarification time is 16~24h.

In order to further prolong the shelf life, terminate the fermentation, and further condense the heat-sensitive components, heat treatment is carried out after the clarification, and the heat treatment is carried out under airtight conditions at a temperature of 60-90° C. for 5-30 minutes.

In order to cooperate synergistically with the substances contained in okra that affect the taste and flavor to improve the taste and flavor, and to retain the nutrients in the okra, the above-mentioned okra wine preparation method also includes a blending step, the blending is adding 1.0-5.0% sucrose, sweetness 0.01-0.05% of medicinal powder, 6.0%-10.0% of honey, 0-0.4% of food flavor (such as sweet orange flavor, lemon flavor, strawberry flavor, sweet corn flavor, etc.)

In order to prepare low-alcohol okra wine and facilitate the fermentation, the adjustment of the sugar content is to add sucrose to the okra slurry, and the added amount is 20% to 25% of the slurry, calculated by mass percentage. After fermentation, the alcohol content can reach 10.0% to 12.0% (in terms of volume percentage concentration).

In order to prevent the growth of miscellaneous bacteria, hinder and destroy polyphenol oxidase, reduce unit phenol and pigment oxidation, accelerate the clarification of wine liquid, enrich the flavor quality of wine, and extend the shelf life, sulfurous acid is added before alcohol fermentation after the sugar content is adjusted. 80-140 mg/L in the okra slurry.

In order to facilitate the fermentation of okra, the above-mentioned alcoholic fermentation is carried out by Saccharomyces cerevisiae, the inoculum amount is 5.0%-10.0% (in volume percentage), the alcoholic fermentation is carried out at 25°C-35°C, and the fermentation time is 7-14 days.

In order to effectively retain the nutrients in the okra and maintain its natural nutrients, mouthfeel, and color, the above pulping is pre-treated: the okra is contained in 0.01‰～0.1‰ ZnCl ₂ and 0.01‰～0.15‰CuSO ₄ Soak in the solution at room temperature for 2-4 hours, then add the soaked okra to an aqueous solution with a pH value of 7.5-8.0 and blanch at 95-100° C. for 3-10 minutes, and adjust the pH value with Na ₂ CO ₃ for blanching treatment.

Specifically, the preparation method of above-mentioned okra wine comprises the steps:

1) Raw material selection: choose fresh, mildew-free, non-rotten okra pods that are 5-7 days after flowering as raw materials;

2) Pretreatment: Soak the okra in a solution of 0.10‰ ZnCl ₂ and 0.05‰ CuSO ₄ at 25°C for 3 hrs, then add the soaked okra to an aqueous solution with a pH value of 7.8 and blanch it at 98°C for 5 minutes. Regulated by Na ₂ CO ₃ ;

3) Pulping: add water at a ratio of 1.5 to 2 times the weight of okra tender pods to make pulp, so that the slurry after pulping is as fine as possible, which is beneficial to the enzymatic hydrolysis process;

4) Enzymolysis: add 0.5% (by mass percentage) compound enzyme to the pulped okra slurry, and incubate at 38°C for 24 hours for enzymolysis. The compound enzyme consists of a mass ratio of 8:1 pectinase and Composed of protease; after pulping, the okra slurry has a high viscosity, which is not conducive to fermentation, and the use of compound enzyme treatment can effectively reduce the viscosity and facilitate fermentation;

5) Adjustment of sugar content: adding sucrose to the okra slurry after enzymolysis to adjust the sugar content, the addition amount is 20% to 25% of the slurry, in terms of mass percentage; adding analytically pure sulfurous acid, the sulfur dioxide content in the okra slurry reaches 120mg/L;

6) Alcoholic fermentation: fermented with active dry yeast Saccharomyces cerevisiae, after strain activation, expanded cultivation in seed tanks, inoculation at 10.0% (volume percentage), alcoholic fermentation at 25°C for 10 days; What the above-mentioned active dry yeast of brewing wine adopts is grape wine special-purpose yeast;

7) Coarse filtration: four layers of gauze are used for coarse filtration to remove residues in the slurry;

8) Clarification: Add 0.1% diatomite, 0.03% gelatin and 0.05% polyvinylpyrrotanone (PVP) to the fermented broth treated with four layers of gauze for clarification, and the clarification time is 24 hours; then heat treatment, heat treatment temperature 80 ℃, time 10min.

9) Filtration: diatomaceous earth filter;

10) Blending: Add 3.0% sucrose, 0.02% Tianbao (compound sweetener), 8.0% honey, 0.15% food flavor (0.05% sweet orange flavor + sweet corn flavor) to the clarified okra low-alcohol fermented wine 0.05%+strawberry essence 0.05%) for deployment, in terms of mass percentage.

Finally, a hollow fiber membrane is used to filter and sterilize, fill, inspect, and package to obtain a beverage-type okra low-alcohol health wine product.

The present invention has following beneficial effect:

1. The yield of okra is high, it is easy to age after flowering, and its palatability is poor. The invention utilizes the okra tender pods to ferment to produce beverage-type okra low-alcohol health wine, which not only improves the added value of the okra, but also forms a new industry and creates new profits.

2. The present invention utilizes okra fermentation to produce the technology of beverage-type okra low-alcohol health wine, which has low production cost and high conversion rate, and 1 ton of raw materials can produce about 2 tons of beverage-type okra low-alcohol health wine with an alcohol content of 10.0-12.0 % (in volume percent concentration).

3. The okra low-alcohol health wine produced by the present invention has strong okra flavor and light wine fragrance, moderate sweet and sour, soft mouthfeel, harmonious flavor, and keeps rich vitamins, minerals, flavonoids and polysaccharides in the okra tender pods It is a new low-alcohol health wine that integrates functions such as nutrition, health care, and dietotherapy.

4. The beverage type okra low-alcohol health wine produced by the present invention has a long shelf life and can be guaranteed for 18 months at normal temperature.

Detailed ways

The present invention is specifically described below by examples. It must be pointed out here that the following examples are only used to further illustrate the present invention, and cannot be interpreted as limiting the protection scope of the present invention. Those skilled in the art can make some non-essential improvements and improvements to the present invention according to the above-mentioned content of the invention. Adjustment.

Example 1

A preparation method of beverage type okra low-alcohol health wine, carried out according to the following steps:

1) Raw material selection: choose fresh, mildew-free, non-rotten okra tender pods that are 5 days after flowering as raw materials;

2) Pre-treatment: Soak the young okra pods in a solution containing 0.05‰ ZnCl ₂ and 0.10‰ CuSO ₄ at 25°C for 3 hours, then add the soaked okra to an aqueous solution with a pH value of 7.5 and blanch it at 95°C for 3 minutes. The value is adjusted by Na ₂ CO ₃ ;

3) Pulping: add water and make pulp according to the ratio of 2 times the weight of okra tender pods, so that the slurry after pulping is as fine as possible, which is beneficial to the enzymatic hydrolysis process;

4) Enzymatic hydrolysis: The okra slurry after pulping has a high viscosity, which is not conducive to fermentation. Using compound enzyme treatment can effectively reduce the viscosity and facilitate fermentation. Add 0.5% (by mass percentage) compound enzyme and keep the enzyme at 40°C Decompose for 18 hours, and described compound enzyme is made up of pectinase and protease (its mass ratio is 8: 1);

5) Sugar content adjustment: add sucrose to the above-mentioned okra slurry after enzymatic hydrolysis to adjust the sugar content (22% sucrose addition), so that the alcohol content after fermentation reaches 10.0% (in terms of volume percentage concentration); add analytically pure sulfurous acid, the sulfur dioxide content Be 110mg/L in described okra slurry;

6) Alcoholic fermentation: Fermented with grape wine special yeast (AWRI-R2 yeast from French Laman Company), after strain activation, seed tank expansion, inoculation at 8.0% (volume percentage) inoculum, at 25°C Carry out alcoholic fermentation, fermentation time 10 days;

7) Coarse filtration: four layers of gauze are used for coarse filtration to remove residues in the slurry;

8) Clarification: use diatomaceous earth, gelatin, polyvinylpyrrotanone (PVP) for clarification, and then heat treatment. The treatment concentration is 0.1% diatomite, 0.02% gelatin, and 0.1% polyvinylpyrrotanone (PVP) , clarification time 20hr. The heat treatment temperature is 75°C, and the heat treatment time is 15 minutes;

9) Filtration: diatomaceous earth filter;

10) Deployment: Add 3.0% sucrose, 0.01% Tianbao (composite sweetener), 7.0% honey, 0.05% sweet corn essence + 0.05% strawberry essence to the above-mentioned low-degree fermented okra wine. content meter;

The above production process has low production cost and high production conversion rate. 1.8 tons of beverage-type okra low-alcohol health wine can be produced from 1 ton of raw materials, and the alcohol content can reach 11.2% (in terms of volume percentage concentration).

Embodiment 2-5: Carry out according to the following steps and process parameters, and the rest are the same as embodiment 1.

The preparation method of the beverage-type okra low-alcohol health wine has low production cost and high production efficiency, and 1 ton of raw materials can produce about 1.5-2 tons of beverage-type okra low-alcohol health wine, and the alcohol content can reach 10.0-12.0% (by volume). percent concentration meter).

Example 6

A preparation method of beverage type okra low-alcohol health wine, carried out according to the following steps:

1) Raw material selection: choose fresh, mildew-free, non-rotten okra pods that are 7 days after flowering as raw materials;

2) Pre-treatment: add 0.05‰ ZnCl ₂ and 0.05‰ CuSO ₄ before pulping the okra (soak for 4 hours at room temperature 25°C), then add the soaked okra to an aqueous solution with a pH value of 8.0 and scald it at 100°C Bleaching for 5 minutes, the pH value was adjusted with Na ₂ CO ₃ ;

3) Pulping: add water and make pulp according to the ratio of 2 times the weight of okra tender pods, so that the slurry after pulping is as fine as possible, which is beneficial to the enzymatic hydrolysis process;

4) Enzymatic hydrolysis: The okra slurry after pulping has a high viscosity, which is not conducive to fermentation. Using compound enzyme treatment can effectively reduce the viscosity and facilitate fermentation. Add 0.4% (by mass percentage) compound enzyme and incubate at 38°C for 24 hours for enzymatic hydrolysis, the compound enzyme is composed of pectinase and protease;

5) Sugar content adjustment: add sucrose to the above-mentioned okra slurry after enzymatic hydrolysis to adjust the sugar content (25% sucrose addition), so that the alcohol content after fermentation reaches 11.8% (in terms of volume percentage concentration); add analytically pure sulfurous acid, the sulfur dioxide content 120mg/L in the okra slurry;

6) Alcoholic fermentation: fermented with active grape wine-making yeast (AWRI-R2 yeast from French Laman Company), after activation of the strain, expansion of seed tank cultivation, inoculation at 10.0% (by volume percentage) inoculum, at 25°C Carry out alcoholic fermentation under 14 days of fermentation time;

7) Coarse filtration: four layers of gauze are used for coarse filtration to remove residues in the slurry;

8) Clarification: use diatomaceous earth, gelatin, polyvinylpyrrotanone (PVP) for clarification, and then heat treatment, the treatment concentration is 0.15% of diatomite, 0.03% of gelatin, and 0.15% of polyvinylpyrrotanone (PVP) , clarification time 24hr. The heat treatment temperature is 85°C, and the heat treatment time is 8 minutes;

9) Filtration: diatomaceous earth filter;

10) Deployment: Add 2.0% sucrose, 0.02% Tianbao (composite sweetener), 10.0% honey, 0.05% sweet orange essence + 0.05% strawberry essence to the above-mentioned low-degree fermented okra wine for blending. content meter;

11) Sterilization and filling: The beverage-type okra low-alcohol health wine product obtained above is filtered and sterilized by using a hollow fiber membrane, and then filled;

12) Inspection and packaging: inspect the physical and chemical indicators and hygienic indicators of the products, and package the qualified products.

The obtained beverage type okra low-alcohol health wine carries out quality inspection, and the results are as follows:

1) Sensory indicators:

2) Physical and chemical indicators:

3) Health indicators:

project Index Total number of colonies ≤50 Escherichia coli ≤8

4) Shelf life: The beverage-type okra low-alcohol health wine produced has a shelf life of 18 months at room temperature.

Example 7

Carry out by following steps and process parameter, all the other are with embodiment 1.

Claims (3)

1. a preparation method for okra wine, comprises the following steps:

Pre-treatment: by okra raw material at ZnCl ₂be 0.01 ‰～0.1 ‰, CuSO ₄be soaking at room temperature 2～4hr in 0.01 ‰～0.15 ‰ solution, then the okra after soaking is added pH value be 7.5～8.0 the aqueous solution at 95～100 ℃ of blanching 3～10min, pH value employing Na ₂cO ₃blanching processing is carried out in adjusting;

Slurrying;

Enzymolysis: add 0.1%～0.5% prozyme in the slurries after okra slurrying, by percentage to the quality, be incubated enzymolysis 16～24 hours at 25 ℃～40 ℃; Described prozyme is comprised of polygalacturonase and proteolytic enzyme, and mass ratio is 5～8: 1;

Sugar degree regulation: add sucrose, addition is slurries 20%～25%, by percentage to the quality;

Add sulfurous acid, make content of sulfur dioxide is 80～140mg/L in described okra slurries;

Zymamsis: adopt vinify yeast fermentation, inoculum size is 5.0%～10.0%, in volume percent, carries out zymamsis, fermentation time 7～14 days at 25 ℃～35 ℃;

Clarification: in fermented liquid, add diatomite 0.01～0.2%, gelatin 0.01～0.1%, polyethylene than junket alkane ketone 0.01～0.2%, by percentage to the quality, settling time 16～24h; Thermal treatment: carry out in confined conditions 60～90 ℃ of temperature, time 5～30min;

Filter.

2. the preparation method of okra wine as claimed in claim 1, in the preparation method of described okra wine, also comprise adaptation step, described allotment is to add sucrose 1.0～5.0%, sweeting agent 0.01～0.05%, honey 6.0%～10.0%, food flavour 0～0.4%, in quality percentage composition.

3. the preparation method of okra wine as claimed in claim 1 or 2, the preparation method of described okra wine, comprises the steps:

1) material choice: select fresh, without going mouldy, without the tender pod of okra of 5～7d after rotting, spending, be raw material;

2) pre-treatment: first add 0.10 ‰ ZnCl before okra slurrying ₂with 0.05 ‰ CuSO ₄solution in soak 3 hr at 25 ℃, then the okra after soaking is added pH value be 7.8 the aqueous solution at 98 ℃ of blanching 5min, pH value employing Na ₂cO ₃regulate;

3) slurrying: 1.5～2 times of ratios in the tender pod weight of okra add water, slurrying, makes the slurries after slurrying thin as far as possible, is beneficial to enzymolysis process;

4) enzymolysis: add 0.5%(by percentage to the quality in the okra slurries after slurrying) prozyme is incubated enzymolysis 24 hours at 38 ℃, and described prozyme is that 8: 1 polygalacturonases and proteolytic enzyme form by mass ratio; Okra slurries viscosity after slurrying is high, is unfavorable for fermentation, adopts prozyme to process, and can effectively reduce viscosity, is beneficial to fermentation;

5) pol adjustment: add sucrose sugar addition in the okra slurries after above-mentioned enzymolysis, addition is slurries 20%～25%, by percentage to the quality; Add analytical pure sulfurous acid, content of sulfur dioxide reaches 120mg/L in described okra slurries;

6) zymamsis: adopt active brewer's dried yeasts fermentation, through actication of culture, seeding tank enlarged culturing, inoculum size is 10.0%, in volume percent, carries out zymamsis at 25 ℃, fermentation time 10 days; What described active brewer's dried yeasts adopted is vinify special yeast;

7) coarse filtration: adopt four layers of gauze coarse filtration, remove residue in slurries;

8) clarification: add diatomite 0.1%, gelatin 0.03% and polyethylene in the fermented liquid of processing four layers of gauze coarse filtration and clarify than junket alkane ketone 0.05%, settling time 24hr; Then thermal treatment, 80 ℃ of thermal treatment temps, time 10min;

9) filter: diatomite filter filters;

10) allotment: in the low fermented wine of okra after clarifying treatment, interpolation sucrose 3.0%, 0.02% sweet treasured, honey 8.0%, orange flavor 0.05%, sweet corn flavor 0.05%, strawberry flavour 0.05% are allocated, in quality percentage composition.