CN105754790B - A kind of processing method of squash white spirit - Google Patents
A kind of processing method of squash white spirit Download PDFInfo
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- CN105754790B CN105754790B CN201610176675.0A CN201610176675A CN105754790B CN 105754790 B CN105754790 B CN 105754790B CN 201610176675 A CN201610176675 A CN 201610176675A CN 105754790 B CN105754790 B CN 105754790B
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 86
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 86
- 235000009852 Cucurbita pepo Nutrition 0.000 title claims abstract description 22
- 235000020354 squash Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000000832 Ayote Nutrition 0.000 claims abstract description 64
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 64
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 64
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000014347 soups Nutrition 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 18
- 235000014655 lactic acid Nutrition 0.000 claims description 18
- 230000004913 activation Effects 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 244000046146 Pueraria lobata Species 0.000 claims description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 241000228245 Aspergillus niger Species 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 240000005384 Rhizopus oryzae Species 0.000 claims description 5
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 239000001384 succinic acid Substances 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000020097 white wine Nutrition 0.000 abstract description 9
- 235000014101 wine Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
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- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 244000045947 parasite Species 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000003440 toxic substance Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to white wine processing technique fields, more particularly to a kind of processing method of squash white spirit, be heated in the steam ambient that the present invention is 80 DEG C -100 DEG C by the way that pumpkin to be first placed in temperature well-done, then pumpkin is stirred into, it is 50 DEG C -55 DEG C being cooled to temperature, then complex enzyme is added, acid, after its pH is adjusted to 4.0-5.0, it is transferred in the isoperibol that temperature is 40 DEG C -50 DEG C, and after accessing composite bacteria fermentation, it is transferred in the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts fermentation is added, finally add water and stir, it is sealed against after placing the 1-2 month again, through high-pressure homogeneous processing, sterilizing, bottling, obtain finished product, raw material sources used in the present invention are abundant, additive dosage is few, it is short to produce the wine time, liquor output rate is high, and the squash white spirit mouthfeel being prepared The effects of pure, palatability is good, full of nutrition, makes it have strengthen bone and muscle, moistening lung qi-benefitting, expelling parasite removing toxic substances, beauty.
Description
Technical field
The present invention relates to white wine processing technique field more particularly to a kind of processing methods of squash white spirit.
Background technique
Food of the pumpkin as integration of drinking and medicinal herbs, contains starch, protein, carrotene, vitamin B, vitamin C and calcium, phosphorus
Equal ingredients, it is full of nutrition, it is from a wealth of sources, with the mankind to pumpkin understand in depth and comprehensive development and utilization, gone out on the market
The products such as pumpkin powder, pumpkin pie and Pumpkin Juice are showed, but the substance increasingly improved for the mankind recognizes, product form is still relatively single
One and added value it is lower, and white wine is made in pumpkin, has both enriched the product category of white wine kind and pumpkin, further improved white wine
Quality therefore, be suitble to major part consumer, tool so that pumpkin nutritive value abundant and fragrant and sweet taste are retained in wine
There is vast potential for future development.
Summary of the invention
It is an object of the invention to solve above-mentioned technical problem, provide that a kind of liquor output rate is high, nutritional ingredient retention rate is high, raw
The high squash white spirit processing method of goods and materials source utilization rate.
It is achieved especially by following scheme:
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam that temperature is 80 DEG C -100 DEG C
It carries out being heated to well-done in environment, well-done pumpkin is then stirred into pumpkin soup；
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C -55 DEG C, and it is pumpkin weight that weight, which is then added,
0.1 ‰ -0.2 ‰ complex enzyme carries out enzyme 20min-30min, and the vigor of the complex enzyme is 280U/g-285U/g；
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts its pH as after 4.0-5.0, being transferred to temperature is
In 40 DEG C -50 DEG C of isoperibol, and the composite bacteria for accessing pumpkin weight 0.3%-0.8% carries out after fermenting 4-6 days, by it
It is placed in the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts is added and carry out fermentation 10-20 days, wherein mulriple yeasts are added
Amount is pumpkin weight 1%-2%；
(4) weight is added into step (3) gains and is the water of 3-5 times of its weight, and stir evenly, then be sealed against putting
After setting the 1-2 month, high-pressure homogeneous processing, sterilizing, bottling are carried out, squash white spirit finished product is obtained.
Further, the complex enzyme, in mass ratio are as follows: protease: the ratio of amylase=(1-3): (0.5-2) carries out
It mixes.
Further, the acid is one of citric acid, malic acid, glacial acetic acid, tartaric acid, succinic acid or several
Kind.
Further, the composite bacteria is including at least two kinds in aspergillus niger, monascus, Rhizopus oryzae.
Further, the mulriple yeasts are the combination bacterium colony of lactic acid bacteria and S. cervisiae, access amount ratio are as follows: cream
Sour bacterium: S. cervisiae=(1-3): (2-5), and lactic acid bacteria access amount is less than S. cervisiae access amount.
Further, the mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing,
Then the sodium alginate soln that volumetric concentration is 1%-2% is added to be uniformly mixed, wherein pressing sodium alginate soln dosage is activation
The 50%-80% of Mixed Microbes gains quality, obtains suspension, and it is 0.5mol/L-3mol/L's that suspension, which is then instilled concentration,
In calcium chloride solution, then it is placed under the conditions of temperature is 20 DEG C -30 DEG C and at least stands 1 day.
Further, the activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in temperature
10min is activated under conditions of being 35 DEG C -38 DEG C, wherein the volumetric concentration of glucose solution is 1.5%-2%.
Further, the activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, is placed in temperature
20min is activated under the constant temperature that degree is 20 DEG C -30 DEG C, wherein the volumetric concentration of sucrose solution is 1%-3%.
Further, described high-pressure homogeneous, pressure 50-60MPa.
It can also add during pumpkin stirs and pumpkin soup is made or in mulriple yeasts fermentation process in the method for the present invention
Enter pueraria lobata, jujube, any one or a few in fructus lycii.
The addition of the pueraria lobata or jujube or fructus lycii, additional amount are no more than the 20% of pumpkin quality
Beneficial effects of the present invention
The present invention increases the solable matter in white wine by the way that complex enzyme is added；The present invention, which passes through, is added composite bacteria,
Improve the total sugar content of white wine；The present invention improves the liquor output rate of white wine by the way that mulriple yeasts are added；The present invention also passes through
Pueraria lobata or jujube or fructus lycii is added, further improves the retention rate of effective component in Chinese medicine, and then it is white to improve pumpkin
Functional component in wine；The present invention organically combines microbial fermentation, enzymatic treatment and vapour by scientific compatibility and technology controlling and process
The techniques such as steaming, make the present invention have following benefit:
(1) it is abundant and cheap to implement raw material sources used in the present invention；Its additive dosage is few, has saved economy
Cost；
(2) by the embodiment present invention, the pumpkin production wine time is short, reduces resources costs；
(3) by applying the present invention, improving pumpkin liquor output rate height, conventional method is compared, liquor output rate is about higher by 30-
35%, and then finished wine output capacity is increased, further improve economic benefit；
(4) by applying the present invention, the squash white spirit pure in mouth feel being prepared, there is strong pumpkin fragrance, agreeable to the taste
Property is good；
(5) by applying the present invention, the squash white spirit being prepared is full of nutrition, the battalion of pumpkin fruit is preferably remained
Feeding and functional component, so that white wine has the effects that strengthen bone and muscle, moistening lung qi-benefitting, expelling parasite removing toxic substances, beauty.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1- embodiment 5
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, is placed it in the steam ambient that temperature is 80 DEG C
Be heated to well-done, well-done pumpkin is then stirred into pumpkin soup；
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 53 DEG C, and it is pumpkin weight 0.1 ‰ that weight, which is then added,
Complex enzyme carries out enzyme 25min, and the vigor of the complex enzyme is 285U/g；Wherein, the complex enzyme of embodiment 1- embodiment 5 presses table
Shown in 1 proportion:
Table 1:
| Project | Protease: amylase (mass ratio) |
| Embodiment 1 | 2∶1 |
| Embodiment 2 | 1∶1 |
| Embodiment 3 | 3∶2 |
| Embodiment 4 | 3∶4 |
| Embodiment 5 | 3∶1 |
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 4.5, being transferred to temperature is 45 DEG C
Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.8% carries out fermentation 4 days, placing it in temperature is 25 DEG C
In environment, mulriple yeasts are added and carry out fermentation 15 days, wherein mulriple yeasts additional amount is pumpkin weight 1%；Wherein, real
It applies shown in an acid for 1- embodiment 5 matches by table 2, composite bacteria, the mulriple yeasts of embodiment 1- embodiment 5 press table 3
Shown in proportion:
Table 2:
| Project | Citric acid (%) | Malic acid (%) | Glacial acetic acid (%) | Tartaric acid (%) | Succinic acid (%) |
| Embodiment 1 | —— | 25 | 30 | 20 | 25 |
| Embodiment 2 | 20 | 20 | 20 | 20 | 20 |
| Embodiment 3 | 35 | —— | 40 | —— | 25 |
| Embodiment 4 | 25 | 25 | 15 | 30 | 5 |
| Embodiment 5 | 35 | 35 | —— | 30 | —— |
Table 3:
| Project | Aspergillus niger (%) | Monascus (%) | Rhizopus oryzae (%) | Lactic acid bacteria: S. cervisiae (access amount ratio) |
| Embodiment 1 | —— | 50 | 50 | 3∶2 |
| Embodiment 2 | 50 | 25 | 25 | 1∶5 |
| Embodiment 3 | 70 | —— | 30 | 3∶4 |
| Embodiment 4 | 10 | 60 | 30 | 2∶3 |
| Embodiment 5 | 40 | 60 | —— | 1∶2 |
(4) weight is added into step (3) gains and is the water of 4 times of its weight, and stir evenly, then be sealed against placing
After 2 months, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 50MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added
The sodium alginate soln that product concentration is 1% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material
The 50% of amount, obtains suspension, then instills suspension in the calcium chloride solution that concentration is 0.5mol/L, then being placed in temperature is 20
1 day is stood under the conditions of DEG C.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 37 DEG C
10min is activated under part, wherein the volumetric concentration of glucose solution is 1.5%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 25 DEG C
20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 1%.
Embodiment 6- embodiment 10
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam ambient that temperature is 100 DEG C
In be heated to well-done, well-done pumpkin is then stirred into pumpkin soup；
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C, and it is pumpkin weight 0.2 ‰ that weight, which is then added,
Complex enzyme carries out enzyme 20min, and the vigor of the complex enzyme is 283U/g；Wherein, the complex enzyme of embodiment 6- embodiment 10 is pressed
Shown in table 4 matches:
Table 4:
| Project | Protease: amylase (mass ratio) |
| Embodiment 6 | 2∶1 |
| Embodiment 7 | 1∶1 |
| Embodiment 8 | 3∶2 |
| Embodiment 9 | 3∶4 |
| Embodiment 10 | 3∶1 |
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 4.0, being transferred to temperature is 40 DEG C
Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.5% carries out fermentation 6 days, placing it in temperature is 15 DEG C
In environment, mulriple yeasts are added and carry out fermentation 20 days, wherein mulriple yeasts additional amount is pumpkin weight 1.5%；Wherein,
Shown in the acid of embodiment 6- embodiment 10 is matched by table 5, composite bacteria, the mulriple yeasts of embodiment 6- embodiment 10 are pressed
Shown in table 6 matches:
Table 5:
| Project | Citric acid (%) | Malic acid (%) | Glacial acetic acid (%) | Tartaric acid (%) | Succinic acid (%) |
| Embodiment 6 | —— | 25 | 30 | 20 | 25 |
| Embodiment 7 | 20 | 20 | 20 | 20 | 20 |
| Embodiment 8 | 35 | —— | 40 | —— | 25 |
| Embodiment 9 | 25 | 25 | 15 | 30 | 5 |
| Embodiment 10 | 35 | 35 | —— | 30 | —— |
Table 6:
| Project | Aspergillus niger (%) | Monascus (%) | Rhizopus oryzae (%) | Lactic acid bacteria: S. cervisiae (access amount ratio) |
| Embodiment 6 | —— | 50 | 50 | 3∶2 |
| Embodiment 7 | 50 | 25 | 25 | 1∶5 |
| Embodiment 8 | 70 | —— | 30 | 3∶4 |
| Embodiment 9 | 10 | 60 | 30 | 2∶3 |
| Embodiment 10 | 40 | 60 | —— | 1∶2 |
(4) weight is added into step (3) gains and is the water of 3 times of its weight, and stir evenly, then be sealed against placing
After January, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 55MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added
The sodium alginate soln that product concentration is 2% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material
The 80% of amount, obtains suspension, then instills suspension in the calcium chloride solution that concentration is 3mol/L, then being placed in temperature is 30 DEG C
Under the conditions of stand 2 days.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 38 DEG C
10min is activated under part, wherein the volumetric concentration of glucose solution is 2%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 30 DEG C
20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 2%.
Embodiment 11- embodiment 15
A kind of processing method of squash white spirit, comprising the following steps:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, is placed it in steam ambient at a temperature of 90 °C
Be heated to well-done, well-done pumpkin is then stirred into pumpkin soup；
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 55 DEG C, and it is pumpkin weight 0.3 ‰ that weight, which is then added,
Complex enzyme carries out enzyme 30min, and the vigor of the complex enzyme is 280U/g；Wherein, the complex enzyme of embodiment 11- embodiment 15 is pressed
Shown in table 7 matches:
Table 7:
| Project | Protease: amylase (mass ratio) |
| Embodiment 11 | 2∶1 |
| Embodiment 12 | 1∶1 |
| Embodiment 13 | 3∶2 |
| Embodiment 14 | 3∶4 |
| Embodiment 15 | 3∶1 |
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusts after its pH is 5.0, being transferred to temperature is 50 DEG C
Isoperibol in, and after the composite bacteria that accesses pumpkin weight 0.3% carries out fermentation 5 days, placing it in temperature is 30 DEG C
In environment, mulriple yeasts are added and carry out fermentation 10 days, wherein mulriple yeasts additional amount is pumpkin weight 2%；Wherein, real
It applies shown in an acid for 11- embodiment 15 matches by table 8, composite bacteria, the mulriple yeasts of embodiment 11- embodiment 15 are pressed
Shown in table 9 matches:
Table 8:
| Project | Citric acid (%) | Malic acid (%) | Glacial acetic acid (%) | Tartaric acid (%) | Succinic acid (%) |
| Embodiment 11 | —— | 25 | 30 | 20 | 25 |
| Embodiment 12 | 20 | 20 | 20 | 20 | 20 |
| Embodiment 13 | 35 | —— | 40 | —— | 25 |
| Embodiment 14 | 25 | 25 | 15 | 30 | 5 |
| Embodiment 15 | 35 | 35 | —— | 30 | —— |
Table 9:
| Project | Aspergillus niger (%) | Monascus (%) | Rhizopus oryzae (%) | Lactic acid bacteria: S. cervisiae (access amount ratio) |
| Embodiment 11 | —— | 50 | 50 | 3∶2 |
| Embodiment 12 | 50 | 25 | 25 | 1∶5 |
| Embodiment 13 | 70 | —— | 30 | 3∶4 |
| Embodiment 14 | 10 | 60 | 30 | 2∶3 |
| Embodiment 15 | 40 | 60 | —— | 1∶2 |
(4) weight is added into step (3) gains and is the water of 5 times of its weight, and stir evenly, then be sealed against placing
After 2 months, high-pressure homogeneous processing, sterilizing, the bottling that pressure is 60MPa are carried out, squash white spirit finished product is obtained.
The mulriple yeasts are after activating lactic acid bacteria and S. cervisiae respectively, by evenly mixing, body to be then added
The sodium alginate soln that product concentration is 1.5% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes gains
The 65% of quality obtains suspension, then instills suspension in the calcium chloride solution that concentration is 2mol/L, then being placed in temperature is 25
1 day is stood under the conditions of DEG C.
The activation of the lactic acid bacteria is by it by 107Cfu/L is accessed in glucose solution, is placed in the item that temperature is 35 DEG C
10min is activated under part, wherein the volumetric concentration of glucose solution is 1.8%.
The activation of the S. cervisiae is by it by 107Cfu/L is accessed in sucrose solution, and being placed in temperature is 20 DEG C
20min is activated under constant temperature, wherein the volumetric concentration of sucrose solution is 3%.
Embodiment 16- embodiment 20
Embodiment 16- embodiment 20 respectively refer to embodiment 1, embodiment 7, embodiment 8, embodiment 3, embodiment 11 plus
Work method and material amounts, and pueraria lobata or jujube or fructus lycii is added during pumpkin soup is made in pumpkin stirring, wherein implement
Example 16- embodiment 20 is matched according to shown in table 10.
Table 10:
Embodiment 21- embodiment 25
Embodiment 21- embodiment 25 respectively refers to embodiment 2, embodiment 6, embodiment 10, embodiment 13, embodiment 14
Processing method and material amounts, and pueraria lobata or jujube or fructus lycii is added during pumpkin soup is made in pumpkin stirring, wherein it is real
A 21- embodiment 25 is applied according to proportion shown in table 11.
Table 11:
Claims (5)
1. a kind of processing method of squash white spirit, which is characterized in that itself the following steps are included:
(1) pumpkin is weighed, after clean, stripping and slicing, peeling deseeding process, places it in the steam ambient that temperature is 80 DEG C -100 DEG C
In be heated to well-done, well-done pumpkin is then stirred into pumpkin soup；
(2) by pumpkin soup obtained by step (1), being cooled to temperature is 50 DEG C -55 DEG C, and it is pumpkin weight 0.1 ‰-that weight, which is then added,
0.2 ‰ complex enzyme carries out enzyme 20min-30min, and the vigor of the complex enzyme is 280U/g-285U/g；
(3) acid is added into enzyme pumpkin soup obtained by step (2), adjusting its pH after 4.0-5.0, to be transferred to temperature is 40
In DEG C -50 DEG C of isoperibol, and after the composite bacteria for accessing pumpkin weight 0.3%-0.8% carries out fermentation 4-6 days, set
In the environment that temperature is 15 DEG C -30 DEG C, mulriple yeasts are added and carry out fermentation 10-20 days, wherein mulriple yeasts additional amount
For pumpkin weight 1%-2%；
(4) weight is added into step (3) gains and is the water of 3-5 times of its weight, and stir evenly, then be sealed against placing 1-
After 2 months, high-pressure homogeneous processing, sterilizing, bottling are carried out, squash white spirit finished product is obtained；
The complex enzyme, in mass ratio are as follows: protease: amylase=(1-3): the ratio of (0.5-2) is mixed；
The acid is one or more of citric acid, malic acid, glacial acetic acid, tartaric acid, succinic acid；
The composite bacteria is including at least two kinds in aspergillus niger, monascus, Rhizopus oryzae；
The mulriple yeasts are the combination bacterium colony of lactic acid bacteria and S. cervisiae, access amount ratio are as follows: lactic acid bacteria: saccharomyces cerevisiae
Bacterium=(1-3): (2-5), and lactic acid bacteria access amount is less than S. cervisiae access amount；
The mulriple yeasts are by evenly mixing, it is dense that volume to be then added after activating lactic acid bacteria and S. cervisiae respectively
The sodium alginate soln that degree is 1%-2% is uniformly mixed, wherein pressing sodium alginate soln dosage is activation Mixed Microbes obtained material
The 50%-80% of amount obtains suspension, then instills suspension in the calcium chloride solution that concentration is 0.5mol/L-3mol/L, then
It is placed under the conditions of temperature is 20 DEG C -30 DEG C and at least stands 1 day.
2. the processing method of squash white spirit as described in claim 1, which is characterized in that the activation of the lactic acid bacteria is by it
By 107Cfu/L is accessed in glucose solution, is placed under conditions of temperature is 35 DEG C -38 DEG C and is activated 10min, wherein glucose is molten
The volumetric concentration of liquid is 1.5%-2%.
3. the processing method of squash white spirit as described in claim 1, which is characterized in that the activation of the S. cervisiae is
It is pressed 107Cfu/L is accessed in sucrose solution, is placed under the constant temperature that temperature is 20 DEG C -30 DEG C and is activated 20min, wherein sugarcane
The volumetric concentration of sugar juice is 1%-3%.
4. the processing method of squash white spirit as described in claim 1, which is characterized in that pumpkin soup preferably is made in pumpkin stirring
Pueraria lobata, jujube, any one or a few in fructus lycii are added in the process.
5. the processing method of squash white spirit as described in claim 1, which is characterized in that preferably in mulriple yeasts fermentation process
Middle addition pueraria lobata, jujube, any one or a few in fructus lycii.
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