CN104479959B - Novel preparation method of waxberry wine - Google Patents

Abstract

The invention discloses a novel preparation method of plum wine, which belongs to the technical field of berry processing. The invention prepares high-quality bayberry fermented wine by using frozen bayberry raw materials, direct freezing and beating, infrared irradiation, high-pressure homogenization, component adjustment, sterilization, three-stage temperature-variable fermentation, infrared treatment and the like. The invention solves the restriction problem on the processing capacity of the bayberry wine that the fresh bayberry is used as the fermentation raw material in the current market, and there are problems such as large batches of the bayberry are concentrated in the market, are perishable, and are difficult to preserve. At the same time, the combination of frozen beating, infrared radiation and high-pressure homogenization technology can increase the yield of bayberry juice by 17.2%, increase the content of anthocyanins by 40.3%, and maintain a better color. The produced bayberry wine has better flavor, color and luster. Sensory qualities.

Description

A novel preparation method of plum wine

technical field

The invention relates to a novel preparation method of plum wine, which belongs to the technical field of berry processing.

Background technique

Red bayberry belongs to a kind of fruit of Myricaceae Myrica genus, which originated in southern China and is a famous specialty fruit in southern my country. my country is the main producer of red bayberry, and the planting area of red bayberry exceeds 95% of the world's total planting area. In recent years, the cultivation of bayberry in my country has developed more rapidly, and it has been cultivated in the areas south of the Yangtze River, mainly distributed in southern provinces such as Zhejiang, Jiangsu, Fujian, and Guangdong. As a kind of specialty fruit in my country, bayberry has very high nutritional value. However, the ripening period of bayberry coincides with the hot and humid season of plum rains, the respiration of the fruit is strong, the quality decays rapidly, and the fruit of bayberry is soft, the exocarp is very thin, and it is easy to spoil and deteriorate. It is a kind of fresh fruit that is not resistant to transportation and storage. With the increase of bayberry production, the development of bayberry deep-processing products is imminent.

Fruit wine is a healthy and nutritious wine produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. Compared with other wines such as liquor and beer, fruit wine is rich in polyphenols, various amino acids, vitamins and mineral elements. Red bayberry wine is a new type of fruit wine produced by fermentation of red bayberry as raw material, which has extremely high nutritional value and medicinal efficacy. Xie Siyun and others have found that bayberry wine has good free radical scavenging and antioxidant capacity, and has certain effects on lowering blood pressure, lowering blood fat, anti-tumor, and enhancing immunity. Qin Hong and others verified that red bayberry wine has antibacterial properties, which provided a basis for the auxiliary treatment of red bayberry fruit wine for gastrointestinal infections. Red bayberry fresh fruit is concentrated on the market, and the storage period is extremely short. The preparation of red bayberry fermented wine with red bayberry fresh fruit as raw material is limited by processing capacity, and the quality of red bayberry wine currently on the market is uneven, and there are common problems such as dull color and insufficient flavor.

In order to solve the above problems, the present invention uses frozen bayberry as raw material to prepare high-quality bayberry fermented wine through processes such as freezing beating, infrared irradiation, high-pressure homogenization, component adjustment, sterilization, and variable temperature fermentation.

Contents of the invention

The purpose of the present invention is to provide a novel preparation method of plum wine. The present invention removes cores from fresh red bayberry, scalds them in boiling water, quick-freezes them in a fluidized bed, and freezes them at a low temperature to obtain frozen red bayberry raw materials. , there are many problems such as red bayberry concentrated in the market, perishable, difficult to preserve, etc., which restrict the processing capacity of red bayberry wine; fermented red bayberry wine uses the above-mentioned frozen red bayberry as raw material, and undergoes freezing beating, infrared radiation, high-pressure homogenization, component adjustment, sterilization, High-quality bayberry fermented wine was prepared by variable temperature fermentation and other processes.

The first object of the present invention is to provide a preparation method of red bayberry juice, which is to combine freezing and beating, infrared radiation, and high-pressure homogenization treatment of red bayberry to obtain red bayberry juice.

The preparation method of the bayberry juice specifically includes: (1) directly freezing and beating the bayberry; (2) using infrared radiation technology to process the bayberry puree obtained by cold beating, the conditions are: power 150-300W, irradiation distance of 100 -200mm, wavelength range 3-50um, time 10-15min; (3) Carry out high-pressure homogenization to the red bayberry puree after infrared radiation, the conditions are: pressure 20-25MPa, temperature 50-60°C; filter to get red bayberry juice.

The bayberry juice prepared by the method not only ensures that the flavor of the bayberry is not damaged, but also increases the yield of the bayberry juice by 17.2%, increases the anthocyanin content by 40.3%, and maintains a better color of the bayberry juice obtained. The prepared bayberry juice can be used for preparing bayberry juice drinks, concentrated bayberry juice, and also for preparing bayberry wine.

The second object of the present invention is to provide a novel preparation method of plum wine, which is to use frozen red bayberry as raw material, after freezing beating, high _- pressure homogenization, infrared radiation, combined treatment to obtain red bayberry juice, and then adding SO , The components are adjusted, sterilized, and fermented at variable temperatures to obtain fermented bayberry wine.

In one embodiment of the present invention, the frozen bayberry is prepared by the following steps: removing cores from fresh bayberry, blanching in boiling water, quick freezing in a fluidized bed, and cryopreservation at low temperature.

The preparation method of the frozen red bayberry, in one embodiment of the present invention, is specifically: the fresh red bayberry is removed by a red bayberry pitting machine, put into 100°C boiling water and heated to a core temperature of about 80°C, and kept for 3-5 Minutes, fish out, drain and quickly cool with cold air, use fluidized bed quick-freezing bayberry, after quick-freezing, put the bayberry into -18--25°C for frozen storage.

In the preparation method of described frozen red bayberry, the condition of fluidized bed quick-frozen red bayberry is: freezing temperature is-30--40 ℃, and vertically upward wind speed is 8-10m/s;

The freezing and beating, in one embodiment of the present invention, specifically: put the frozen bayberry fruit into a common beating machine or a crusher for crushing.

The infrared radiation, in one embodiment of the present invention, is specifically: using infrared radiation technology to process the bayberry puree obtained through cold beating, the conditions are: power 150-300W, irradiation distance 100-200mm, wavelength Range 3-50um, time 10-15min.

The high-pressure homogenization, in one embodiment of the present invention, is specifically: performing high-pressure homogenization on the red bayberry puree after infrared radiation, and the conditions are: pressure 20-25MPa, temperature 50-60°C.

The bayberry juice obtained through combined freezing and beating, infrared irradiation, and high-pressure homogenization can significantly increase the raw material yield and anthocyanin content of bayberry juice, and maintain a better color.

The SO ₂ addition, in one embodiment of the present invention, refers to adding potassium metabisulfite to bayberry juice so that the SO ₂ mass concentration is 60-80 mg/L.

The component adjustment, in one embodiment of the present invention, refers to adjusting the total sugar content to 18-22% and the pH to 3.3-3.5.

The composition adjustment, in one embodiment of the present invention, is specifically adding sucrose to a total sugar content of 18-22%, adding a mixture of sodium potassium tartrate (1.8g/L) and potassium carbonate (0.8g/L) until the pH is between 3.3-3.5.

The sterilization, in one embodiment of the present invention, is pasteurization.

The sterilization, in one embodiment of the present invention, is to heat the adjusted red bayberry juice at 100°C for 5min.

The variable temperature fermentation is a three-stage variable temperature fermentation.

The three-stage variable temperature fermentation refers to: the first stage uses a temperature suitable for yeast growth to make the yeast in the bayberry juice reach the logarithmic growth phase; the second stage is to adjust the temperature to ferment at 20-25 ° C, and the temperature is too high to be unfavorable for flavor substances If the temperature is too low, the fermentation time will be prolonged, so that the total sugar content in the fermentation liquid is below 5mg/mL; in the third stage, the red bayberry juice will be irradiated with infrared light for 10-20min to speed up the after-ripening of the bayberry wine, and then heated at 15-20°C environment for fermentation.

In the third stage of the three-stage variable temperature fermentation, in one embodiment of the present invention, the fermentation time is 10-15 days.

In one embodiment of the present invention, the infrared irradiation for the three-stage variable temperature fermentation is carried out under the following conditions: power 150-300W, irradiation distance 100-200mm, and wavelength range 3-50um.

The three-stage variable temperature fermentation, in one embodiment of the present invention, specifically: the first stage, at the beginning of fermentation, adopt a temperature suitable for the growth of yeast to ferment for 4-6 hours at 30°C, so that the yeast in bayberry juice reaches the desired temperature. In the second stage, the fermentation temperature of red bayberry wine is lowered to 20-25°C, and the total sugar content of the fermentation liquid is lower than 5mg/mL; in the third stage, the wine liquid is filled with a closed method, and the wine is fermented at a power of 150- 300W, irradiation distance 100-200mm, infrared radiation 10-20min under the condition of wavelength range 3-50um, placed in 15-20℃ environment for 10-15 days.

In the three-stage temperature-variable fermentation, in the third stage, the fermentation is completed when the wine liquid is clarified and the bayberry fine residue sinks to the bottom of the tank.

The bayberry wine obtained after the three-stage temperature-varying fermentation is separated from the lees, clarified and sterilized to obtain the finished product.

The production method of the bayberry wine provided by the invention has the advantages of short production cycle and convenience, and the obtained bayberry wine has dark red color, good flavor, rich fruity aroma and high nutritional content.

Beneficial effects of the present invention:

1. Compared with the technology of preparing red bayberry wine with red bayberry fresh fruit as fermentation raw material, the present invention uses quick-frozen bayberry as raw material, which has a high nutrient preservation rate and a long storage period, which can meet the annual production needs of different enterprises;

2. Compared with the existing preparation method of red bayberry wine, the present invention adopts frozen beating, infrared radiation, and high-pressure homogenization technology to jointly process to obtain red bayberry juice, which can not only ensure that the local flavor of red bayberry is not damaged, but also improve the yield of red bayberry juice 17.2%, the content of anthocyanins increased by 40.3%, maintaining a better color, and at the same time improving the nutrition and flavor of bayberry wine;

3. Compared with the normal temperature fermentation technology, the three-stage variable temperature fermentation technology can significantly shorten the fermentation time, and the produced bayberry wine has better flavor, color and sensory quality;

4. Compared with the existing preparation method of red bayberry wine, the present invention adopts infrared radiation treatment twice in freezing beating and post-fermentation process, and infrared radiation can cause moisture and organic molecular vibration in red bayberry wine, resulting in protein carbohydrates The change and maturation are helpful to the formation of the flavor of bayberry wine.

detailed description

Fresh red bayberry is denucleated, boiled water blanched, fluidized bed quick-freezing, and low-temperature storage to obtain frozen red bayberry raw material; then frozen red bayberry is used as raw material, after freezing and beating, infrared radiation, high-pressure homogenization, SO2 addition, composition adjustment, Pasteurization, variable temperature fermentation and other processes are used to prepare high-quality bayberry fermented wine.

Example 1 Effects of frozen beating, infrared irradiation, and high-pressure homogenization on the quality of bayberry juice

Frozen red bayberry is processed respectively according to the following methods:

D1: (i.e. Control 1), the method for obtaining red bayberry juice according to the conventional method, that is, washing fresh red bayberry, removing the core, beating, and filtering to obtain the original red bayberry juice.

A1: Freezing and beating, that is, washing fresh red bayberries, removing cores, blanching in boiling water, quick freezing in a fluidized bed to obtain frozen red bayberries, freezing and beating, and filtering to obtain raw bayberry juice.

A2: Infrared irradiation, that is, washing fresh red bayberry, removing cores, beating, infrared irradiation, and filtering to obtain raw red bayberry juice.

A3: High-pressure homogenization, that is, fresh red bayberry is washed, pitted, beaten, high-pressure homogenized, and filtered to obtain raw red bayberry juice. .

A4: Frozen beating + infrared irradiation + high pressure homogenization, other steps are consistent with conventional methods.

Infrared irradiation conditions: power 150-300W, irradiation distance 100-200mm, wavelength range 3-50um, time 10-15min. High-pressure homogeneous conditions: pressure 20-25MPa, temperature 50-60°C.

The quality of the bayberry juice obtained is analyzed, and the results are as shown in table 1:

Table 1 Effects of different treatments on the quality of bayberry juice

Among them, L represents whiteness, L=100 is white, L=0 is black, the larger the value, the brighter the color of red bayberry wine; the a value represents the degree of red-green, the positive value represents the degree of redness, and the negative value represents the degree of greenness; b The value represents the degree of yellow-blue, with positive values representing the degree of yellow and negative values representing the degree of blue.

In terms of the yield of bayberry juice, compared with the control, A1, A2, A3 and A4 all increased the yield of bayberry juice, and (A4-D1)>(A1-D1)+(A2-D1)+(A3- D1), it shows that combined treatment has a synergistic effect on the improvement of bayberry juice yield. In addition, the degradation of anthocyanins is the most serious in the A2 and A3 processes, resulting in a lower product color a value. On the whole, the above data show that freezing beating The combined treatment of high-pressure homogenization and infrared radiation has a synergistic effect, can significantly increase the yield of bayberry juice raw materials, and maintain a higher anthocyanin content and better color.

Embodiment 2 produces red bayberry fermented wine according to the following steps

5kg of fresh red bayberry has been de-nucleated, blanched in boiling water at 100°C for 3 minutes, cooled by rapid wind to room temperature, and quick-frozen in a fluidized bed at an air temperature of -40°C, with a vertical upward wind speed of 8m/s, quick-frozen for 8 minutes, and wrapped in a polyethylene plastic bag Packaged and stored frozen at -20°C.

Take 1 kg of the above-mentioned frozen red bayberry, directly freeze and beat, infrared radiation, and high-pressure homogenization, and use infrared radiation technology to process the raw bayberry pulp obtained through cold beating. The conditions are: power 150-300W, irradiation distance 200mm, wavelength range 3 -50um, time 12min, to promote the dissolution of flavor substances and nutrients; homogenization conditions: pressure 22MPa, temperature 55°C, filter to obtain 765g red bayberry turbid juice. The yield of bayberry juice obtained by the joint treatment was 78%, and the anthocyanin content was 168mg/L.

Add potassium metabisulfite in red bayberry juice, make SO in _red bayberry juice Concentration is 60mg/L; Add a certain amount of sucrose in red bayberry juice, control total sugar content at 18%, add a certain amount of potassium sodium tartrate (1.8g /L) and potassium carbonate (0.8g/L), adjust the pH to 3.3, heat at 100°C for 5min, and cool.

Active dry yeast RV171 was rehydrated and activated. After growing to the logarithmic phase, 10% seed liquid was inoculated into bayberry juice, and fermented at 30°C for 5 hours, then the fermentation temperature of bayberry wine was lowered to 22°C, and fermented for 5 days , the total sugar content of the fermented liquid was 2.53 mg/ml at this time; the fermented red bayberry liquid was placed in far-infrared radiation for 12 minutes (the specific conditions were: power 300W, and the irradiation distance was 200mm), placed in an environment of 18°C for 15 days, and the slurry The slag is separated, clarified and filtered, and sterilized to obtain the finished product. The fermented plum wine has better color, good flavor and strong fruity aroma.

Embodiment 3 produces red bayberry fermented wine according to the following steps

Take 1kg of frozen bayberry, directly freeze and beat, infrared radiation, high-pressure homogenization, and use infrared radiation technology to process the raw bayberry puree obtained by cold beating. The conditions are: power 150-300W, irradiation distance 100mm, wavelength range 3-50um , time 15min, homogenization conditions: pressure 20MPa, temperature 60°C, filter to obtain 776g red bayberry turbid juice. The yield of the obtained bayberry juice is 79.1%, and the anthocyanin content is 174 mg/L.

Add potassium metabisulfite in red bayberry juice, make SO in the red bayberry juice Concentration is 70mg/L; Add a certain amount of sucrose in red bayberry juice, control total sugar content at 22%, add a certain amount of potassium sodium tartrate (1.8g/L L) and potassium carbonate (0.8g/L), adjust the pH to 3.5, heat at 100°C for 5min, and cool.

Rehydrate and activate the active dry yeast BV818, grow to the logarithmic phase, inoculate 10% seed liquid into bayberry juice, ferment at 30°C for 4 hours, then lower the fermentation temperature of bayberry wine to 25°C, and ferment for 5 days The total sugar content in the fermentation liquid is below 5 mg/mL; place the fermented red bayberry liquid on far-infrared radiation for 20 minutes (power 150W, irradiation distance 100mm, wavelength range 3-50um), and place it in an environment of 20°C for 12 days. The slag is separated, clarified and filtered, and sterilized to obtain the finished product. The fermented plum wine has better color, good flavor and strong fruity aroma. And the shelf life is obviously longer than the bayberry wine prepared by conventional methods.

Embodiment 4 produces red bayberry fermented wine according to the following steps

Produce red bayberry fermented wine according to the following steps:

first step:

Take 1kg of frozen red bayberry, direct freezing and beating, infrared radiation, high-pressure homogenization combined treatment, wherein the conditions for the far-infrared radiation technology to obtain the bayberry puree through cold beating are temperature 60°C, power 150-300W, wavelength range 3-50um , the irradiation distance was 150 mm, the time was 10 min, the high-pressure homogenization conditions were pressure 25 MPa, temperature 50° C., and 781 g of red bayberry turbid juice was obtained by filtration.

The red bayberry juice obtained by conventional beating treatment with fresh bayberry as raw material was compared with the bayberry juice obtained by the above method, and the quality changes of bayberry juice are shown in Table 2.

Table 2 Comparison of the quality of bayberry juice obtained by joint treatment and conventional treatment

It can be found from Table 2 that the yield of bayberry juice of the combined treatment is 79.26%, which is 17.2% higher than that of the conventional treatment of 67.61%, and the anthocyanin content is increased by 40.3%.

Step two:

Add potassium metabisulfite in red bayberry juice, make SO in the red bayberry juice Concentration is 80mg/L; Add a certain amount of sucrose in red bayberry juice, control total sugar content at 20%, add a certain amount of potassium sodium tartrate (1.8g/L L) and potassium carbonate (0.8g/L), adjust the pH to 3.4, heat at 100°C for 5min, and cool.

Active dry yeast BV818 was rehydrated and activated. After growing to the logarithmic phase, 10% seed liquid was inoculated into bayberry juice, and fermented at 30°C for 6 hours, then the fermentation temperature of bayberry wine was lowered to 20°C, and fermented for 5 days Until the total sugar content of the fermentation liquid is lower than 5mg/mL; place the fermented red bayberry liquid on far-infrared radiation for 15 minutes (the specific conditions are: power 200W, irradiation distance 150mm), and place it in an environment of 15°C for 10 days. Separation, clarification, filtration, and sterilization to obtain finished products.

Example 5 Effects of different fermentation methods on the quality of bayberry wine

The plum wine obtained by the method in Example 4 was used as the experimental group, and the effects of different fermentation methods on the quality of the plum wine were compared.

(1) Using the plum wine fermented at a single temperature as the control group, the effects of the single fermentation and the three-stage temperature-varying fermentation in Example 4 were compared. The control group used a single temperature for fermentation, and other conditions were consistent with the experimental group. The results are shown in Table 3.

Table 3 Comparison of the effects of three-stage variable temperature fermentation and single fermentation

From the results in Table 3, it can be seen that the plum wine obtained by the three-stage variable temperature fermentation has better color, good flavor, rich fruity aroma, and the a value positively correlated with the anthocyanin content is significantly higher than that of the single fermentation.

(2) In the third stage of the three-stage variable temperature fermentation, the plum wine obtained by direct fermentation without infrared radiation was not compared (other conditions were consistent with Example 4), and the influence of infrared radiation on the fermentation of plum wine was compared. The results are shown in Table 4. Show. The results showed that the addition of infrared radiation could significantly shorten the fermentation time and maintain a good flavor.

Table 4 Effect of Supplemented with Infrared Radiation on Products

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (7)

1. a kind of preparation method of cranberry juice, it is characterised in that methods described is that freezing beating, infrared radiation, height is used in combination Pressure homogenization Fructus Myricae rubrae obtains cranberry juice；

Methods described is specifically：(1) Fructus Myricae rubrae directly freezed is beaten；(2) obtained using infrared radiation technical finesse Jing cold pulpings Fructus Myricae rubrae oleo stock, condition is：150～300W of power, irradiation distance be 100～200mm, 3～50um of wave-length coverage, the time 10～ 15min；(3) high pressure homogenize is carried out to the Fructus Myricae rubrae oleo stock Jing after infrared radiation, condition is：20～25MPa of pressure, temperature 50～60 ℃；Filtration obtains final product cranberry juice.

2. a kind of preparation method of plum wine, it is characterised in that be chilled beating, infrared radiation, height to freeze Fructus Myricae rubrae as raw material Pressure homogenizing Combined Treatment, filtration obtains cranberry juice, then carries out SO₂Addition, composition adjustment, sterilization, temperature-variable fermentation obtain Fructus Myricae rubrae Fermented wine；The temperature-variable fermentation is three stage temperature-variable fermentations；The three stages temperature-variable fermentation refers to the first stage using suitable ferment The temperature of mother's growth makes yeast in cranberry juice reach exponential phase；Second stage is to adjust temperature to ferment at 20～25 DEG C, Total sugar amount is made in fermentation liquid in below 5mg/mL；Phase III by cranberry juice elder generation infrared radiation 10～20min, then in 15～20 Ferment in the environment of DEG C；

The Fructus Myricae rubrae oleo stock obtained using infrared radiation technical finesse Jing cold pulpings, condition is：Power 150-300W, irradiation distance is 100-200mm, wave-length coverage 3-50um, time 10-15min；The high pressure homogenize condition is：Pressure 20-25MPa, temperature 50- 60℃。

3. method according to claim 2, it is characterised in that the freezing Fructus Myricae rubrae is prepared as follows：By fresh poplar Prunus mume (sieb.) sieb.et zucc. is through enucleation, boiling water blanching, fluid bed quick-freezing, freezing.

4. method according to claim 3, it is characterised in that the concrete preparation method of the freezing Fructus Myricae rubrae is as follows：It is fresh Fructus Myricae rubrae adopts Waxberry enucleation machine enucleation, puts into and be heated in 100 DEG C of boiling water about 80 DEG C of core temperature, is kept for 3-5 minutes, drags for Go out, drain and rapid cold air is cooled down, using Bed quick-frozen arbutus, freeze under the conditions of Fructus Myricae rubrae is put into -18～-25 DEG C after quick-freezing Hide.

5. method according to claim 2, it is characterised in that the SO₂Addition is addition potassium metabisulfite to cranberry juice In, make SO₂Mass concentration be 60～80mg/L.

6. method according to claim 2, it is characterised in that the composition adjustment refers to regulation total sugar content 18～22% With pH3.3～3.5.

7. according to the arbitrary described method of claim 2-6, it is characterised in that the temperature-variable fermentation is three stage temperature-variable fermentations, Specifically：First stage, start using the 30 DEG C of 4～6h of fermentation of temperature for being suitable for Yeast Growth, in making cranberry juice in fermentation Yeast reaches exponential phase；Second stage, by red hayberry wine fermentation temperature 20～25 DEG C are reduced to, and are fermented to fermentation liquid total sugar Amount is less than 5mg/mL；Phase III, wine liquid is filled using enclosure method, in power 150-300W, irradiation distance is 100～ 200mm, 10～20min of infrared radiation under the conditions of 3～50um of wave-length coverage, 10～15 days in the environment of being placed on 15～20 DEG C.