CN104031800A - Preparation method of carambola wine - Google Patents
Preparation method of carambola wine Download PDFInfo
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- CN104031800A CN104031800A CN201410299440.1A CN201410299440A CN104031800A CN 104031800 A CN104031800 A CN 104031800A CN 201410299440 A CN201410299440 A CN 201410299440A CN 104031800 A CN104031800 A CN 104031800A
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Abstract
The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.
Description
Technical field
The present invention relates to a kind of preparation method of wine, specifically the preparation method of the starfruit wine taking carambola as raw material.
Background technology
Carambola (Averrhoa carambola Linn) is Zui Jiangcao section (Oxalidaceae) plant, has another name called carambola, carambola, foreign peach, three Lian Zi, is a kind of fruit that originates in tropical and subtropical zone, has very high nutritive value.Carambola Fruit is as fist, fruit appearance five diamond patterns of carambola, green or light green when underdone, when ripe yellow-green colour to aureus, 80 grams of left and right of single fruit weight.Skin thin as few in film, fiber, many, the sweet acid of the crisp juice of fruit is good to eat, fragrance is fresh and sweet, edible rate is more than 92%, skin and flesh is crisp soft, taste acid while just food and aftertaste ability is sweet.Annual May, October twice of maturation; One tree is can result a lot, and pulp juice is many, and folic acid is sweet, can control wind-heat, promotes the production of body fluid to quench thirst.Compendium of Material Medica is recorded: " carambola, goes out the south of the Five Ridges and the middle part of Fujian Province, and it is large as fist, and its look bluish yellow profit is green, and shape is very strange; shape, as farming family's stone roller, above has five ribs as carved, and rises and makes sword ridged, and skin and flesh is crisp soft, and the just acid of its taste is sweet for a long time; its core is as how, and May is ripe, and one set can total stone, and October is ripe again; With candied it, sweet liquor-saturated and beautiful, custom also dries to fill fruit food, has again three Lian Zi, also this type of is also for lid.”
Carambola is the fruit that a kind of moisture is a lot, and Carambola Fruit, containing volatile component, has therefrom detected 178 kinds of compounds, and fresh fruit soluble solids is 9%.Every 100 grams of edible portions are containing 6.2 grams of carbohydrates, vitamins C 7 milligrams, include sucrose, fructose, glucose, 46.8 grams of oxysuccinic acid, 7.2 grams of oxalic acid, citric acid and Vitamin B1 hcl, the various nutrient substances such as B2 and calcium, potassium, magnesium, micro-fat and protein, be the more comprehensive fruit of a kind of nutritive ingredient, fruit juice is abundant, can supplement rapidly the moisture of human body, promote the production of body fluid to quench thirst, Ginseng Extract.Carambola contains multiple nutritional components, and contain a large amount of volatile components, with one delicate fragrance, can reduce body to fatty absorption, there is the effect that reduces blood fat, cholesterol, the cardiovascular disorder such as hypertension, arteriosclerosis or fat people are had to prophylactic effect, there is the effects such as immunomodulator, antitumor, hypoglycemic, reducing blood-fat.Also can protect liver simultaneously, reduce blood sugar.In carambola fruit juice, contain a large amount of oxalic acid, citric acid, oxysuccinic acid etc., can improve the acidity of gastric juice, promote the digestion of food.Carambola contains a large amount of volatile components, carotene compounds, carbohydrate, organic acid and multivitamin B etc., can eliminate laryngopharyngitis and stomatocace, control toothache due to pathogenic wind-fire etc.
But carambola is storage endurance not, impact fortune far away and commodity value, after adopting, very easily brown stain and rotten, is difficult to preservation and freshness.So carry out the processing of carambola fresh fruit and develop, to solve, the current product working modulus facing is low, added value is low, fresh keeping time is short, cannot open up the series of problems such as carambola at a specified future date market, thereby reaches economic benefit after giving full play to carambola and gathering and the object of social benefit.Chinese patent CN101586070B, discloses a kind of brewing method of starfruit wine, is that auxiliary agent is together added in fruit juice and carries out low temperature fermentation with sugar, sulfurous gas and yeast saccharomyces cerevisiae, then adds sour star fruit juice, makes starfruit wine through fermentation, ageing, filtration.With carambola wine brewing, as improving one of its added value approach, there is larger development space.
Summary of the invention
The object of the invention is, in order to solve the deficiencies in the prior art, provides a kind of preparation method of the starfruit wine taking carambola as raw material.
The preparation method of a kind of starfruit wine of the present invention, comprises the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by the squeezing of carambola meat, collect juice, add polygalacturonase in juice, leave standstill clarification, filter, clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 1-2%, then adjust pH value 3.2-3.8,4 ° of alcoholic strengths, then add respectively SO
2, high-activity yeast liquid, leavening temperature 18-25 DEG C, fermentation 3-5 days;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 10-15 days
5) allotment, filtration, canned, sterilizing obtain finished product.
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, and repeats once, and merging filtrate, is concentrated into relative density by filtrate and is 1.10 (70 DEG C time survey) obtain.
The preparation method of a kind of starfruit wine of the present invention,
Step 2) in, the 0.8-1.0% of the preferred juice weight of addition of described polygalacturonase, the preferred 20-25 DEG C of hydrolysis temperature, the preferred 3.2-3.8 of enzymolysis pH.
Step 3) in, described SO
2the preferred 40-60 ㎎ of addition ∕ L, the 6-10 ﹪ of the preferred fermented liquid weight of addition of high-activity yeast liquid.
Step 3) in, described high-activity yeast liquid is that high activity dried yeast is joined in the pure water of 10-15 times of weight part 33-35 DEG C, dissolves activation and obtains after 30 minutes.
Step 5) in, described allotment, is that the starfruit wine of different ageing time is mixed.
Step 5) in, the preferred pasteurization of described sterilizing.
Compared with prior art, the present invention has the following advantages:
1, starfruit wine during the fermentation, can consume the sugar part in wine, and lack sweet taste, can affect the mouthfeel of wine, the present invention supplements sugariness by adding grosvenor momordica fruit juice, grosvenor momordica fruit juice sugariness is high, and addition is little, can not affect the mouthfeel of wine, and, star fruit juice tart flavour is heavier, adds grosvenor momordica fruit juice, can coordinate the sour-sweet mouthfeel of wine.The starfruit wine that adopts the present invention to produce, had both kept natural, the fragrant and sweet local flavor of carambola, and color is various, has again the distinctive aroma of carambola fruit wine.
2, the present invention has added grosvenor momordica fruit juice during the fermentation, avoid prior art to adjust residual sugar content to adding sucrose in fermented liquid, cause in wine sugar part too high, be not suitable for the shortcoming that hyperglycemia personage drinks, in grosvenor momordica fruit juice, contain abundant Momordica-Glycosides, natural health, not only can bring comfortable sweet taste, also has hypoglycemic effect.
3, the present invention has added grosvenor momordica fruit juice during the fermentation, can reduce the time of fermentation, and the fermentation of prior art starfruit wine is generally at 5-7 days, and fermentation time of the present invention is at 3-5 days.
Embodiment
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Embodiment 1:
A preparation method for starfruit wine, comprises the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by carambola meat squeezing, collect juice, to the polygalacturonase that adds juice weight 0.8% in juice, hydrolysis temperature is 25 DEG C, and enzymolysis pH is 3.2, leaves standstill clarification, filters, and clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 1%, then adjust
ph value 3.2,4 ° of alcoholic strengths, then add respectively SO
240 ㎎ ∕ L, high-activity yeast liquid 10 ﹪, 18 DEG C of leavening temperatures, ferment 5 days;
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, and repeats once, and merging filtrate, is concentrated into relative density by filtrate and is 1.10 (70 DEG C time survey) obtain;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 10 days
5) the ageing wine of 10 days and the ageing wine of 15 days are obtained to finished product according to the weight ratio allotment of 1:1, filtration, canned, pasteurization.
Embodiment 2:
A preparation method for starfruit wine, comprises the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by carambola meat squeezing, collect juice, to the polygalacturonase that adds juice weight 1.0% in juice, hydrolysis temperature is 20 DEG C, and enzymolysis pH is 3.8, leaves standstill clarification, filters, and clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 2%, then adjust pH value 3.8,4 ° of alcoholic strengths, then add respectively SO
260 ㎎ ∕ L, high-activity yeast liquid 6 ﹪, 25 DEG C of leavening temperatures, ferment 3 days;
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, and repeats once, and merging filtrate, is concentrated into relative density by filtrate and is 1.10 (70 DEG C time survey) obtain;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 15 days
5) the ageing wine of 10 days and the ageing wine of 15 days are obtained to finished product according to the weight ratio allotment of 2:1, filtration, canned, pasteurization.
Embodiment 3:
A preparation method for starfruit wine, comprises the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by carambola meat squeezing, collect juice, to the polygalacturonase that adds juice weight 0.9% in juice, hydrolysis temperature is 22 DEG C, and enzymolysis pH is 3.5, leaves standstill clarification, filters, and clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 1.5%, then adjust
ph value 3.5,4 ° of alcoholic strengths, then add respectively SO
250 ㎎ ∕ L, high-activity yeast liquid 8 ﹪, 22 DEG C of leavening temperatures, ferment 4 days;
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, and repeats once, and merging filtrate, is concentrated into relative density by filtrate and is 1.10 (70 DEG C time survey) obtain;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 12 days
5) the ageing wine of 12 days and the ageing wine of 10 days are obtained to finished product according to the weight ratio allotment of 1:1, filtration, canned, pasteurization.
Embodiment 4:
A preparation method for starfruit wine, comprises the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by carambola meat squeezing, collect juice, to the polygalacturonase that adds juice weight 1.0% in juice, hydrolysis temperature is 24 DEG C, and enzymolysis pH is 3.3, leaves standstill clarification, filters, and clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 1.2%, then adjust
ph value 3.3,4 ° of alcoholic strengths, then add respectively SO
250 ㎎ ∕ L, high-activity yeast liquid 8 ﹪, 24 DEG C of leavening temperatures, ferment 4 days;
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, and repeats once, and merging filtrate, is concentrated into relative density by filtrate and is 1.10 (70 DEG C time survey) obtain;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 10 days
5) the ageing wine of 10 days and the ageing wine of 12 days are obtained to finished product according to the weight ratio allotment of 2:1, filtration, canned, pasteurization.
Claims (6)
1. a preparation method for starfruit wine, is characterized in that comprising the steps:
1) material choice and processing: select fresh carambola, remove disease wormed fruit, decayed fruit, rotten fruit, crude fruit, clean;
2) enzymolysis: by the squeezing of carambola meat, collect juice, add polygalacturonase in juice, leave standstill clarification, filter, clear juice filtrate is transferred in fermentor tank;
3) fermentation: add the grosvenor momordica fruit juice that is equivalent to star fruit juice weight 1-2%, then adjust pH value 3.2-3.8,4 ° of alcoholic strengths, then add respectively SO
2, high-activity yeast liquid, leavening temperature 18-25 DEG C, fermentation 3-5 days;
Described grosvenor momordica fruit juice, refers to fresh Grosvenor Momordica is cleaned, and adds the pure water of 10 times of weight to decoct 1-2 hour, filters, repeat once, and merging filtrate, by filtrate, to be concentrated into relative density be 1.10 and get final product;
4) mixing, ageing: the starfruit wine liquid fermenting is turned to tank, leave standstill clarification, filter, transfer to ageing tank, ageing 10-15 days
5) allotment, filtration, canned, sterilizing obtain finished product.
2. the preparation method of starfruit wine according to claim 1, is characterized in that: step 2) in, the addition of described polygalacturonase is the 0.8-1.0% of juice weight, and hydrolysis temperature is 20-25 DEG C, and enzymolysis pH is 3.2-3.8.
3. the preparation method of starfruit wine according to claim 1, is characterized in that: step 3) in, described SO
2addition be 40-60 ㎎ ∕ L.
4. the preparation method of starfruit wine according to claim 1, is characterized in that: step 3) in, the addition of described high-activity yeast liquid is the 6-10 ﹪ of fermented liquid weight.
5. the preparation method of starfruit wine according to claim 1, is characterized in that: step 5) in, described allotment, is that the starfruit wine of different ageing time is mixed.
6. the preparation method of starfruit wine according to claim 1, is characterized in that: step 5) in, the preferred pasteurization of described sterilizing.
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| CN201410299440.1A CN104031800B (en) | 2014-06-27 | 2014-06-27 | A kind of preparation method of starfruit wine |
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| CN201410299440.1A CN104031800B (en) | 2014-06-27 | 2014-06-27 | A kind of preparation method of starfruit wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774706A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola healthcare fruit wine |
| CN105950344A (en) * | 2016-05-27 | 2016-09-21 | 广西健美乐食品有限公司 | Preparation method of carambola fruit wine |
| CN107841403A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application |
| CN107841404A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | One kind is mixed to make passion fruit starfruit wine and its application |
| CN107841435A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
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| FR2695136A1 (en) * | 1992-09-03 | 1994-03-04 | Poullet Hector | Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774706A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola healthcare fruit wine |
| CN105950344A (en) * | 2016-05-27 | 2016-09-21 | 广西健美乐食品有限公司 | Preparation method of carambola fruit wine |
| CN107841403A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application |
| CN107841404A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | One kind is mixed to make passion fruit starfruit wine and its application |
| CN107841435A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
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| CN104031800B (en) | 2015-09-09 |
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