CN104531451B - A kind of low-temperature multi-stage fermentation type fruit enzyme highland barley wine and its preparation method - Google Patents

Abstract

The invention discloses a kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof, relate to food processing technology field. Adopting fruit of all kinds and highland barley is raw material, squeezes the juice respectively and soaking cooking mixes it after processing according to a certain volume, adopts low temperature multistage fermentation technique to ferment, and prepares delicate fragrance type fruit ferment barley wine. This drinking utensils is for the distinctive sour-sweet mouthfeel of fruit of all kinds and strong highland barley breath, and taste is soft pure, and A sweety scent assails the nostrils, green health; The wine wine liquid of producing is clear and bright, and fragrance is elegant pure, and happy fragrance closes, and mouthfeel is sweet refreshing clean, mellow plentiful, fragrance harmony, and aftertaste is happy smooth, has unique style; In formula, increased spina date seed and the fruit of Chinese magnoliavine simultaneously, made the fruit ferment barley wine in the present invention increase nourishing the liver, Ning Xin, calm the nerves, the nourshing kidney of astringing the lung, promotes the production of body fluid and receives effect of sweat.

Description

A kind of low-temperature multi-stage fermentation type fruit enzyme highland barley wine and its preparation method

technical field

The invention relates to the technical field of food processing, in particular to a low-temperature multi-stage fermented highland barley wine with fruit enzymes and a preparation method thereof.

Background technique

my country's fruit industry has developed rapidly and has become the world's largest fruit producer. However, due to the large amount of fresh fruit on the market every year and the concentrated time, it is very easy to cause a backlog of rot due to temporary slow sales. Therefore, we should vigorously develop fruit deep processing and promote new achievements in deep processing technology, which can not only alleviate the contradiction between production and marketing in some places, but also increase the added value of fruit and meet the needs of people at different levels.

Enzyme, commonly known as "enzyme", refers to a polymer substance with biocatalytic function. Fruit enzymes, which are currently popular all over the world, refer to the liquid obtained by mixing various fruits with sugar and water in a certain proportion, sealing them and fully fermenting them with the enzymes contained in the fruits themselves. It is rich in various vitamins, minerals, SOD and other active ingredients in the fruit. It can not only help eliminate toxins in the body, beautify the skin, but also help the body speed up metabolism, improve constipation, decompose excess fat, and improve physical fitness. Since it is extracted from food, it has almost no side effects on the body.

my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. Wine can be used to prepare various medicinal wines and tonic wines, which can cure diseases, strengthen the body, prolong life, etc., and have the effects of eliminating fatigue and accelerating blood circulation. Wine is not only inseparable from people's material life, but also infused into the spiritual realm, becoming a lubricant for people to communicate and communicate their feelings. With the general rise of the wine industry, wine has gradually become a daily use of people, and wine activities have also become widespread, and through the observation of people's ideological and cultural consciousness, it has been stylized and a relatively systematic wine custom has been formed. The content of these customs and habits involves many aspects of people's production and life, and their forms are lively and diverse. Our country's long history, splendid culture, and numerous nationalities scattered all over the country have brewed rich and colorful folk wine customs. Some wine customs have been handed down to this day.

Highland barley wine is made from highland barley, a major grain produced on the Qinghai-Tibet Plateau. Highland barley is also called rice barley. It is a characteristic type of barley. It has the characteristics of wide adaptability, cold resistance, low temperature resistance, strong drought resistance, and low yield. It is mainly distributed in Tibet, Qinghai, Ganzi Prefecture and Aba Prefecture in Sichuan, etc. area. Highland barley wine has strong national characteristics and is the favorite drink of the Qinghai-Tibetan people. It is indispensable during festivals, weddings, childbirth, and seeing off relatives and friends. At present, it is also being respected by more and more consumers. It is the crop with the highest glucan content among wheat crops in the world: the glucan content is 50 times that of wheat. It has a preventive effect on colon cancer, cardiovascular and cerebrovascular diseases, and diabetes; at the same time, it has the functions of regulating blood sugar, improving human immunity, and regulating circadian rhythms, and is rich in dietary fiber: the content of dietary fiber is 15 times that of wheat, and has the effect of clearing the intestines. Contains unique amylopectin: amylopectin is 26% higher than ordinary amylopectin, which can inhibit hyperacidity, relieve symptoms and protect barriers. Contains rare nutrients: thiamine, riboflavin, niacin, vitamin E, which can promote the healthy development of the human body; contains trace elements beneficial to the human body: calcium, phosphorus, iron, copper, zinc, selenium and other mineral elements . Selenium is an essential element for the human body identified by the United Nations Health Organization, and is the only anti-cancer and anti-cancer element identified by the organization, so it is called "Snowy God naked".

Contents of the invention

The invention provides a fruit-enzyme highland barley wine, which combines fruit and highland barley, and after low-temperature multi-stage fermentation, prepares low-alcohol wine with clear and transparent color and unique aroma of fruit and highland barley. Sweet and refreshing, full-bodied and full-bodied, harmonious fragrance, pleasant aftertaste, and unique style.

The technical scheme that the present invention takes is:

Various fruits and highland barley are used as raw materials, and after being processed separately, they are mixed and fermented according to a certain volume ratio, and the low-temperature multi-stage fermentation technology can better protect the nutrients in the raw materials, forming a unique fruit enzyme highland barley wine.

The fruit enzyme highland barley wine of the present invention is mainly made of the following raw materials in parts by weight: 15 to 25 parts of red apples, 7 to 10 parts of lemons, 7 to 10 parts of pineapples, 10 to 14 parts of kiwis, 7 to 10 parts of blueberries, 7 to 10 parts of 10 parts of dragon fruit, 7-10 parts of oranges, 5-10 parts of schisandra, 20-25 parts of honey, 4-9 parts of jujube kernels, 100 parts of highland barley, 2 parts of active dry yeast, 1 part of glucoamylase, 1 part of wheat koji, 5-10 parts by weight of rice wine, 5-10 parts of white granulated sugar.

Wherein, as preferred, the raw materials further include 40-50 parts by weight of rock sugar and 1 part by weight of citric acid.

The method for making above-mentioned fruit enzyme highland barley wine comprises the following steps:

(1) Preparation of compound fruit juice: peel and cut the fruit, squeeze the juice and filter for standby; preferably, add 90-100mg/kg potassium metabisulfite after cutting the fruit for color protection and antiseptic treatment, more preferably Yes, 0.1-0.15 g/l gelatin is added to the filtered fruit juice for clarification, and the obtained supernatant juice is the compound fruit juice.

(2) dissolving the white granulated sugar in water to prepare a 4-6% white granulated sugar solution, preferably, the white granulated sugar solution is sterilized after preparation; the active dry yeast is added to the white granulated sugar solution , rehydration and activation to make yeast activation solution;

(3) adding the yeast activation solution to the compound fruit juice and mixing evenly at room temperature to prepare a fermented solution;

(4) After boiling the schisandra chinensis and the jujube seed in 30-35 parts by weight of water, cooling to room temperature and filtering, adding the honey to the filtrate to make a mixed nutrient solution;

(5) Cooking the soaked highland barley, after the cooking is finished, add the glucoamylase and mix and keep warm at 55-65°C for later use;

(6) Mixed fermentation of fruit juice and highland barley: cool the highland barley, mix the wheat koji with it, add the fermented liquid and 50-70 parts by weight of water, and add 10%-90% of the rice wine to carry out For saccharification and fermentation, first control the fermentation temperature at 24°C to 26°C for 3 to 4 days, then add the remaining rice wine, ferment at 20°C to 23°C for 2 to 3 days, then lower the fermentation temperature to 17°C to 19°C Ferment for 2 to 3 days, add the mixed nutrient solution, preferably, add the rock sugar and the citric acid, and filter to obtain the fruit enzyme highland barley wine.

The fermentation process of the present invention adopts low-temperature multi-stage fermentation, which can better retain the nutritional components of fruits and highland barley, so that the product has the unique sweet and sour taste of various fruits and strong highland barley smell, and the taste is soft and pure, green and healthy; the produced wine has a delicate fragrance Type wine, the wine liquid is clear, the aroma is elegant and pure, pleasant and fragrant, the mouthfeel is sweet and refreshing, mellow and full, the fragrance is harmonious, the aftertaste is smooth, and the style is unique; at the same time, jujube seed and schisandra are added to the formula to make the present invention The fruit-enzyme highland barley wine has added the effects of nourishing the liver, calming the mind, calming the nerves, astringing the lungs and nourishing the kidneys, and promoting body fluid and sweating.

detailed description

The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1:

1. Preparation of compound fruit juice

Select high-quality fruit raw materials: 25 parts by weight of red apple, 7 parts by weight of lemon, 8 parts by weight of pineapple, 10 parts by weight of kiwi, 8 parts by weight of blueberry, 8 parts by weight of dragon fruit, and 8 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. Fruits must be fully washed, peeled lemons, pineapples, kiwis, dragon fruits, and oranges, cut all fruits into pieces, added 100mg/kg potassium metabisulfite for color protection and antisepsis, mixed well, added water to squeeze the juice, and filtered through gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.12g/L gelatin for clarification, then pour out the supernatant juice and set aside.

2. Prepare white sugar solution

Dissolve white granulated sugar in hot water at 39°C to prepare a 4% white granulated sugar solution, sterilize under high temperature and high pressure (121°C, 102.9kPa) for 20 minutes, and set aside.

3. Yeast activation solution

Weigh 2 parts by weight of active dry yeast for fruit wine into a glass bottle, add 180 parts by weight of the above-mentioned white sugar solution, stir and dissolve in it, rehydrate for 15 minutes, quickly cool down to about 30°C, and activate for 1 hour. Yeast activation solution.

4. Preparation of fermentation broth

The yeast activation solution is added to the compound fruit juice and mixed evenly at room temperature to prepare the fermentation solution.

5. Mixed nutrient solution

Add 7 parts by weight of schisandra chinensis and 6 parts by weight of jujube seed into 32 parts by weight of water, boil, slowly boil for 30 minutes, cool to room temperature and filter, add 20 parts by weight of honey to the filtrate to prepare a mixed nutrient solution.

6. Raw material processing of highland barley

(1) Before brewing, select high-quality highland barley with plump grains and luster, wash them clean, and soak them in water overnight.

(2) Cook the soaked highland barley in a pressure cooker at a pressure of 0.15 MPa. After cooking, when the temperature drops to 60° C., add 1 part by weight of glucoamylase and keep warm for 60 minutes.

7. Mixed fermentation of fruit juice and highland barley

Cool 100 parts by mass of highland barley, add 1 part by weight of wheat koji and the above fermentation liquid, add 50 parts by weight of water and 5 parts by weight of rice wine, put it into a tank for saccharification and fermentation, first control the fermentation temperature at 25 ° C for 3 days , then add 5 parts by weight of rice wine, and control the fermentation temperature down to 22 ° C for 2 days, then control the fermentation temperature down to 19 ° C for 2 days, add 40 parts by weight of rock sugar, 1 part by weight of citric acid and the above mixed nutrient solution to carry out It can be blended and finely filtered to become sweet and delicious highland barley wine with unique flavor.

Example 2:

1. Preparation of compound fruit juice

Select high-quality fruit raw materials: 15 parts by weight of red apple, 10 parts by weight of lemon, 7 parts by weight of pineapple, 12 parts by weight of kiwi, 7 parts by weight of blueberry, 10 parts by weight of dragon fruit, and 10 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. The fruit must be fully washed, peeled lemons, pineapple, kiwi, dragon fruit, and oranges, cut all fruits into pieces, added 90 mg/kg potassium bisulfite for color protection and antisepsis, mixed well and added 70 parts by weight of water to squeeze the juice. Filter through gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.1g/L gelatin for clarification, then pour out the supernatant juice and set aside.

2. Prepare white sugar solution

Dissolve white granulated sugar in hot water at 40°C to prepare a 6% white granulated sugar solution, and sterilize at high temperature and high pressure (121°C, 102.9kPa) for 20 minutes, and set aside.

3. Yeast activation solution

Weigh 2 parts by weight of active dry yeast for fruit wine into a glass bottle, add 200 parts by weight of the above-mentioned white sugar solution, stir and dissolve in it, rehydrate for 10 minutes, quickly cool down to about 30°C, and activate for 1.5 hours. Yeast activation solution.

4. Preparation of fermentation broth

The yeast activation solution is added to the compound fruit juice and mixed evenly at room temperature to prepare the fermentation solution.

5. Mixed nutrient solution

Add 5 parts by weight of schisandra chinensis and 4 parts by weight of jujube seed into 30 parts by weight of water, boil, slowly boil for 30 minutes, cool to room temperature and filter, add 23 parts by weight of honey to the filtrate to prepare a mixed nutrient solution.

6. Raw material processing of highland barley

(1) Before brewing, select high-quality highland barley with plump grains and luster, wash them clean, and soak them in water overnight.

(2) Cook the soaked highland barley in a pressure cooker at a pressure of 0.15 MPa. After cooking, when the temperature drops to 65° C., add 1 part by weight of glucoamylase and keep warm for 60 minutes.

7. Mixed fermentation of fruit juice and highland barley

Cool 100 parts by mass of highland barley, add 1 part by weight of wheat koji and the above fermentation liquid, add 60 parts by mass of water and 1 part by weight of rice wine, put it into a tank for saccharification and fermentation, control the fermentation temperature at 26 ° C for 3 days, Add 4 parts by weight of rice wine, and control the fermentation temperature to 23°C for 2 days, then control the fermentation temperature to 18°C for 3 days, add 50 parts by weight of rock sugar, 1 part by weight of citric acid and the above mixed nutrient solution for deployment , Fine filtration can become sweet and delicious highland barley wine with unique flavor.

Example 3:

1. Preparation of compound fruit juice

Select high-quality fruit raw materials: 20 parts by weight of red apple, 8 parts by weight of lemon, 10 parts by weight of pineapple, 14 parts by weight of kiwi, 10 parts by weight of blueberry, 7 parts by weight of dragon fruit, and 7 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. The fruit must be fully washed, peeled lemons, pineapple, kiwi, dragon fruit, and oranges, cut all fruits into pieces, added 95mg/kg potassium bisulfite for color protection and antisepsis, mixed well, added water to squeeze the juice, and filtered with gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.15g/L gelatin for clarification, then pour out the supernatant juice and set aside.

2. Prepare white sugar solution

Dissolve white granulated sugar in hot water at 38°C to prepare a 5% white granulated sugar solution, and sterilize at high temperature and high pressure (121°C, 102.9kPa) for 20 minutes, and set aside.

3. Yeast activation solution

Weigh 2 parts by weight of active dry yeast for fruit wine into a glass bottle, add 190 parts by weight of the above-mentioned white sugar solution, stir and dissolve in it, rehydrate for 20 minutes, quickly cool down to about 30°C, and activate for 1.2 hours. Yeast activation solution.

4. Preparation of fermentation broth

The yeast activation solution is added to the compound fruit juice and mixed evenly at room temperature to prepare the fermentation solution.

5. Mixed nutrient solution

Add 10 parts by weight of schisandra chinensis and 9 parts by weight of jujube seed into 35 parts by weight of water, boil, slowly boil for 30 minutes, cool to room temperature and filter, add 25 parts by weight of honey to the filtrate to prepare a mixed nutrient solution.

6. Raw material processing of highland barley

(1) Before brewing, select high-quality highland barley with plump grains and luster, wash them clean, and soak them in water overnight.

(2) Cook the soaked highland barley in a pressure cooker at a pressure of 0.15 MPa. After cooking, when the temperature drops to 55° C., add 1 part by weight of glucoamylase and keep warm for 60 minutes.

7. Mixed fermentation of fruit juice and highland barley

Cool 100 parts by mass of highland barley, add 1 part by weight of wheat koji and the above fermentation liquid, add 70 parts by weight of water and 6 parts by weight of rice wine, put it into a tank for saccharification and fermentation, control the fermentation temperature at 24 ° C for 4 days, Then add 2 parts by weight of rice wine, and control the fermentation temperature to 20°C for 3 days, then control the fermentation temperature to 17°C for 3 days, add 45 parts by weight of rock sugar, 1 part by weight of citric acid and the above mixed nutrient solution for deployment , Fine filtration can become sweet and delicious highland barley wine with unique flavor.

The invention uses natural ingredients as raw materials, which is safe and convenient to eat, rich in nutrition, and conforms to the modern concept of "natural, healthy and natural"; the fragrance type wine has elegant and pure aroma, sweet and fruity aroma, pleasant and fragrant, and sweet taste Refreshing and clean, mellow and plump, harmonious fragrance, pleasant aftertaste, unique style.

The above embodiments are intended to illustrate that the present invention can be implemented or used by those skilled in the art. It will be obvious to those skilled in the art to modify the above embodiments, so the present invention includes but is not limited to the above embodiments. Any method, process, or product that conforms to the claims or the description of the specification, and conforms to the principles, novelty, and creative features disclosed herein falls within the protection scope of the present invention.

Claims (6)

1. A low-temperature multistage fermentation type fruit enzyme highland barley wine is characterized in that it is mainly made of the following raw materials in parts by weight: 15 to 25 parts of red apples, 7 to 10 parts of lemons, 7 to 10 parts of pineapple, 10 to 14 kiwi, 7-10 blueberries, 7-10 dragon fruit, 7-10 oranges, 5-10 schisandra, 20-25 honey, 4-9 jujube kernels, 100 barley, 2 active dry yeast , 1 part of glucoamylase, 1 part of wheat koji, 5-10 parts by weight of rice wine, and 5-10 parts of white sugar. 2. The low-temperature multi-stage fermented highland barley wine according to claim 1, characterized in that, its raw materials also include 40 to 50 parts rock sugar and 1 part by weight citric acid. 3. a kind of preparation method of low-temperature multistage fermentation type fruit enzyme highland barley wine as claimed in claim 1, is characterized in that, comprises the following steps: (1) Preparation of compound fruit juice: the red apple, the lemon, the pineapple, the kiwi, the blueberry, the dragon fruit, and the orange are peeled, cut into pieces, squeezed and filtered to obtain a compound water fruit juice for later use; (2) dissolving the white granulated sugar in water to prepare a 4-6% white granulated sugar solution, adding the active dry yeast, rehydrating and activating to make a yeast activation solution; (3) adding the yeast activation liquid to the compound fruit juice and mixing evenly at room temperature, that is, preparing a fermented liquid; (4) After boiling the schisandra chinensis and the jujube seed in 30-35 parts by weight of water, cooling to room temperature and filtering, adding the honey to the filtrate to make a mixed nutrient solution; (5) Cooking the soaked highland barley, after cooking, add the glucoamylase and mix and keep warm at 55-65°C for later use; (6) Mixed fermentation of fruit juice and highland barley: cool the highland barley, mix the wheat koji with it, add the fermented liquid and 50-70 parts by weight of water, and add 10%-90% of the rice wine to carry out For saccharification and fermentation, first control the fermentation temperature at 24°C to 26°C for 3 to 4 days, then add the remaining rice wine, ferment at 20°C to 23°C for 2 to 3 days, then lower the fermentation temperature to 17°C to 19°C After 2-3 days of fermentation, the mixed nutrient solution is added thereto, and the fruit enzyme highland barley wine is obtained after filtering. 4. the preparation method of low-temperature multistage fermentation type fruit enzyme highland barley wine according to claim 3, is characterized in that, in step (1), after described fruit is diced, add 90～100mg/kg potassium metabisulfite to protect color preservative treatment, and then carry out the juice extraction and filtration step. 5. the preparation method of low-temperature multistage fermentation type fruit enzyme highland barley wine according to claim 4 is characterized in that, in the fruit juice after filtering, add 0.1～0.15g/l gelatin and clarify, the supernatant juice obtained is described Compound fruit juice. 6. the preparation method of low-temperature multistage fermentation type fruit enzyme highland barley wine according to claim 3, is characterized in that, in step (2), after described white granulated sugar solution is prepared, carry out sterilization.