CN106867775A - A kind of preparation method of gold zone Yangtao wine - Google Patents

Abstract

The invention provides a kind of preparation method of gold zone Yangtao wine, comprise the following steps：1) preparation of the turbid juice of Kiwi berry：Kiwifruit fruit is cleaned, crushing and beating is removed the peel, the juice that will be obtained is digested after mixing with potassium metabisulfite, pectase；The enzymolysis product filtering that will be obtained, sugar addition, pH value obtain the turbid juice of Kiwi berry；2) ferment：By after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugared content to be restored is down to below 10g/L, changes bottle and remove slag, and obtains Yangtao wine；3) by the step 2) clarification of the Yangtao wine that obtains, sterilizing and sealing bottling obtain Yangtao wine finished product.Tests prove that, the Yangtao wine light transmittance that the present invention is prepared is up to more than 90%, and alcoholic strength is 8.5~9.5% (v/v), and wine body clarifies bright, the delicate fragrance of existing former fruit, has mellow aroma again, with abundant nutritive value.

Description

A kind of preparation method of yellow heart kiwi fruit wine

technical field

The invention belongs to the technical field of food, and in particular relates to a preparation method of kiwi fruit wine.

Background technique

The kiwifruit industry is an advantageous and characteristic agricultural industry in my country. The kiwifruit industry has a large scale of development and is widely planted, especially in Sichuan Province. After more than 30 years of development, a kiwifruit industry centered on Pujiang County and Dujiangyan City has basically formed. Belt, widely planted. The "Jinyan" yellow-heart kiwifruit produced in the Pujiang area of Sichuan is an excellent variety selected from the distant hybrid offspring of the kiwifruit and the Chinese kiwifruit. A new breed of hybrid. The average weight of a single fruit is as high as 120-140g, the flesh is golden yellow, tender, fragrant and juicy, the soluble solid content of the fruit can reach 14-18%, the total acid is 0.86%, and the total sugar content is 8.55%. Pure sweet, rich in calcium, iron, potassium and other minerals and vitamins, rich in nutritional value, has significant effects on regulating blood circulation, preventing cardiovascular and cerebrovascular diseases, anti-aging and improving immunity, etc. It is a healthy food It is a healthy fruit and has strong competitiveness in the international kiwifruit market.

Brewing kiwifruit into fruit wine helps to solve the backlog of fresh fruit caused by the rapid expansion of kiwifruit cultivation area in my country in recent years, and can reduce the loss caused by kiwifruit’s intolerance to storage and rot in hot seasons, increase the added value of kiwifruit, and improve farmers’ income. income. The fruit wine is rich in nutrition, low in alcohol and saves food. Utilizing my country's rich kiwi fruit resources to brew fruit wine not only conforms to the development direction of the wine industry's transition from grain wine to fruit wine, but also caters to the needs of today's consumer market and plays a certain role in promoting technology and economic and social development.

The method of the kiwi fruit wine prepared in the prior art is to directly ferment the kiwi fruit after beating to prepare the kiwi fruit wine. Usually there will be too much tannin and protein, which will affect the flavor characteristics and clarity of kiwi fruit wine, and the natural alcohol content after fermentation will reach 18-25 degrees, which does not meet the requirements of low alcohol content of fruit wine.

Contents of the invention

In view of this, the object of the present invention is to provide a method for preparing yellow-heart kiwi fruit wine, which can make the kiwi fruit wine taste fragrant and mellow, with high clarity and low alcohol content.

In order to achieve the above-mentioned purpose of the invention, the present invention provides the following technical solutions:

The invention provides a kind of preparation method of yellow heart kiwi fruit wine, comprising the following steps:

1) crushing and beating the kiwifruit fruit, mixing the obtained juice with potassium metabisulfite and pectinase, and then enzymolyzing it; filtering the obtained enzymatic hydrolysis product, adjusting the sugar content and pH value of the filtrate, to obtain cloudy kiwifruit juice;

2) After the yeast is activated and cooled, it is mixed with the cloudy kiwi fruit juice obtained in the step 1) and then fermented. After the reducing sugar content drops below 10 g/L, the slag is removed to obtain kiwi fruit wine.

Preferably, the amount of potassium metabisulfite added makes the concentration of SO2 in the juice 80-100 _mg /L.

Preferably, based on the volume of kiwi juice in the step 1), the added amount of the pectinase is 40-50 mg/L.

Preferably, the sugar content of kiwi fruit cloudy juice in the step 1) is 21-23°Brix.

Preferably, the pH value of the cloudy kiwi fruit juice in the step 1) is 3.4-3.6.

Preferably, the yeast activation in step 2) includes: mixing yeast with 4-6% sugar water according to the inoculation amount of 0.3-0.5 g/L, and activating at 36-40° C. for 25-35 minutes.

Preferably, the fermentation temperature in step 2) is 26-30°C.

Preferably, after removing the slag, it also includes: clarifying, sterilizing and sealing the kiwi fruit wine prepared from the obtained liquid phase components.

Preferably, the sterilization temperature is 75-85°C.

Preferably, the sterilization time is 13-17s.

The invention provides a method for preparing yellow-heart kiwi fruit wine. _The kiwi fruit wine is prepared by crushing and beating kiwi fruit, adding potassium metabisulfite to adjust the SO2 content, and then carrying out pectinase enzymolysis, adjusting sugar content, pH, fermentation, and removing slag. made. In the present invention, the kiwi fruit pulp is first enzymolyzed by pectinase, which can effectively reduce the bitterness of the finished wine _; an appropriate amount of SO can not only inhibit the pollution of miscellaneous bacteria, but also help reduce the amount of raw materials such as vitamin C and amino acids. The loss of nutrient components ensures the quality of fruit wine; the sugar content is adjusted and fermented by alcohol, so that the obtained fruit wine has a unique and harmonious kiwi fruit aroma and mellow aroma, and the nutritional components of kiwi fruit are fully exerted after fermentation, and the fermentation time is short. The resulting fruit wine has a low alcohol content. The light transmittance of the kiwi fruit wine prepared by the invention reaches more than 90%, the wine body is clear and translucent, and the alcohol content is 8.5-9.5% v/v, which meets people's demand for low-alcohol drinks.

detailed description

The invention provides a kind of preparation method of yellow heart kiwi fruit wine, comprising the following steps:

1) crushing and beating the kiwifruit fruit, mixing the obtained juice with potassium metabisulfite and pectinase, and then enzymolyzing it; filtering the obtained enzymatic hydrolysis product, adjusting the sugar content and pH value of the filtrate, to obtain cloudy kiwifruit juice;

2) After the yeast is activated and cooled, it is mixed with the cloudy kiwi fruit juice obtained in the step 1) and then fermented. After the reducing sugar content drops below 10 g/L, the slag is removed to obtain kiwi fruit wine.

The invention crushes and beats the kiwi fruit to obtain the juice. The present invention has no special limitation on the variety and source of the kiwifruit, and commercially available products can be used. Preferably, eight or nine mature "Jinyan" yellow-heart kiwifruits in Pujiang, Sichuan are used. Preferably, the kiwifruit is cleaned and peeled before crushing and beating; the method of peeling is not particularly limited in the present invention. Preferably, the crushing and beating is performed by using a beater at a rotational speed of 21000-23000r/min for 8-12s, more preferably at 22000r/min for 10s.

After the juice is obtained, the invention mixes the juice with potassium metabisulfite and pectinase, and then enzymatically hydrolyzes the juice. Preferably, the potassium metabisulfite is added in an amount such that the SO ₂ concentration in the juice is 80-100 mg/L, more preferably 85-95 mg/L, most preferably 90 mg/L. In the present invention, the added amount of the pectinase is based on the volume of the kiwi juice, preferably 40-50 mg/L, more preferably 43-47 mg/L, most preferably 45 mg/L.

In the present invention, the enzymatic hydrolysis method is water bath enzymatic hydrolysis. In the present invention, the enzymolysis temperature is preferably 35-45°C, more preferably 38-42°C, most preferably 40°C; the enzymolysis time is preferably 1.5-2.5 hours, more preferably 2 hours .

After enzymolysis, the present invention filters the obtained enzymolysis product to obtain a filtrate. The filtering is preferably performed through a 70-90 mesh screen, more preferably 80 mesh.

After the filtrate is obtained, the present invention adjusts the sugar content and pH value of the filtrate to obtain cloudy kiwi fruit juice. Preferably, the manner of adjusting the sugar content is to adjust by using white granulated sugar. Preferably, the sugar content of the cloudy kiwi fruit juice is 21-23°Brix, more preferably 22°Brix. Preferably, the method for adjusting the pH value is to use a composition of sodium carbonate and potassium tartrate in a mass ratio of 2:5 or citric acid, more preferably citric acid. Preferably, the pH value of the cloudy kiwi fruit juice is 3.4-3.6, more preferably 3.5.

The present invention activates and cools the yeast. In the present invention, the species and source of the yeast are not particularly limited, and commercially available products can be used. Preferably, Angel active dry yeast is used. In the present invention, the activation is preferably: mixing yeast with sugar water with a mass fraction of 4-6% according to an inoculum amount of 0.3-0.5 g/L, more preferably, mixing yeast with a mass fraction of 0.4 g/L The mass fraction is 5% sugar water mixing. Preferably, the mass ratio of the yeast to sugar water is 1:10. In the present invention, the activation temperature is preferably 36-40° C., more preferably 38° C.; the activation time is preferably 25-35 minutes, more preferably 30 minutes.

Preferably, the cooling temperature of the yeast after activation is 28-30°C, more preferably 29°C.

In the present invention, after the yeast is activated and cooled, it is mixed with the cloudy kiwi fruit juice described in the above technical solution and fermented. Preferably, the mixing method is stirring at 140-160 r/min for 8-12 minutes, more preferably stirring at 150 r/min for 10 minutes; preferably, the stirring temperature is 28-30°C. Preferably, the fermentation temperature is 28-30°C, more preferably 29°C. Preferably, the fermentation time is 4-6 days, more preferably 5 days. Ferment until the reducing sugar content is preferably 7-9 g/L.

After the fermentation, the present invention removes the slag from the fermentation product to obtain the kiwi fruit wine. Preferably, the slag removal adopts changing bottles to remove slag.

After the slag removal, the present invention preferably clarifies the obtained liquid phase components to obtain kiwi fruit wine. The clarification method is preferably centrifugal clarification; preferably, the centrifugal speed is 4000-5000r/min, more preferably 4500r/min; preferably, the centrifugation time is 4-6 minutes, more preferably 5 minutes.

In the present invention, preferably the clarified kiwi fruit wine is sterilized. Preferably, the sterilization temperature is 75-85°C, more preferably 78-82°C, most preferably 80°C; preferably, the sterilization time is 13-17s, more preferably 15s.

The present invention has no special limitation on the preparation equipment of the kiwi fruit wine, and the equipment conventionally selected by those skilled in the art can be used.

After obtaining the kiwi fruit wine, the present invention carries out airtight bottling to the kiwi fruit wine.

The technical solutions in 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, but 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) Select eight or nine mature yellow-heart kiwi fruits, wash them with clean water, peel the washed kiwi fruit, and use a beater to beat for 10 seconds under the condition of 22000r/min to obtain juice, and add metabisulfite to the juice _Potassium makes the concentration of SO2 in the juice 80mg/L, adds pectinase to make the content of pectinase in the kiwi fruit juice 40mg/L, and enzymatically hydrolyzes it in a water bath at 45°C for 2 hours. After the enzymolysis, the obtained enzymolysis product is filtered through an 80-mesh sieve to obtain a filtrate. White granulated sugar is used to adjust the sugar content to 23°Brix, and citric acid is used to adjust the pH value to 3.4 for later use.

2) According to the inoculum amount of 0.4g/L, mix Angel active dry yeast with 6% sugar water, activate at 36°C for 35min, cool to 28°C and add to step 1), at 28°C, After stirring at 160r/min for 8min, ferment at 30°C for 4 days, when the reducing sugar content is 9g/L, the bottle is changed to remove slag, and the kiwi fruit wine is obtained.

3) Centrifuge the kiwi fruit wine obtained in step 2) for 4 minutes at a speed of 5000 r/min, take the supernatant, sterilize it at 78° C. for 17 seconds, and bottle it tightly.

Example 2

1) Select eight or nine mature yellow-heart kiwi fruits, wash them with clean water, peel the washed kiwis with a beater under the condition of 23000r/min, beat for 8 seconds to obtain juice, and add potassium metabisulfite to the juice Make the concentration of SO2 in the juice be 95mg/L, add pectinase, make the content of pectinase in the kiwi fruit juice be 47mg/L, enzymolysis _2.5 hours under 35 ℃ of water baths. After enzymolysis, the obtained enzymolysis product is filtered through a 90-mesh sieve to obtain a filtrate. White sugar is used to adjust the sugar content to 22°Brix, and a composition of sodium carbonate and potassium tartrate in a mass ratio of 2:5 is used to adjust the pH value to 3.6 for later use.

2) According to the inoculum amount of 0.5g/L, mix Angel active dry yeast with 4% sugar water, activate at 40°C for 25min, cool to 29°C and add to step 1), at 30°C, After stirring at 160r/min for 8min, ferment at 29°C for 5 days, when the reducing sugar content is 8g/L, change the bottle to remove residue, and obtain kiwi fruit wine.

3) Centrifuge the kiwi fruit wine obtained in step 2) for 6 minutes at a rotating speed of 4000 r/min, take the supernatant, sterilize it at 85° C. for 13 seconds, and bottle it tightly.

Example 3

1) Select eight or nine mature yellow-heart kiwi fruits, wash them with clean water, peel the washed kiwi fruit with a beater under the condition of 22000r/min, beat for 8 seconds to obtain juice, and add potassium metabisulfite to the juice Make the concentration of SO2 in the juice be _85mg /L, add pectinase, make the pectinase content in the kiwifruit juice be 50mg/L, enzymolysis 1.5 hours under 42 ℃ of water baths. After enzymolysis, the obtained enzymolysis product is filtered through a 70-mesh sieve to obtain a filtrate. White granulated sugar is used to adjust the sugar content to 21°Brix, and citric acid is used to adjust the pH value to 3.5 for later use.

2) According to the inoculation amount of 0.3g/L, mix yeast with 5% sugar water, activate at 38°C for 30min, cool to 30°C and add to step 1), at 29°C, use 150r/min After stirring for 12 minutes, ferment at 28° C. for 6 days, when the reducing sugar content is 7 g/L, change the bottle to remove residue, and obtain kiwi fruit wine.

3) The kiwi fruit wine obtained in step 2) was centrifuged at a speed of 5000 r/min for 5 min, and the supernatant was sterilized at 75° C. for 16 s and bottled in a sealed manner.

Example 4

1) Select eight or nine mature yellow-heart kiwifruit fruits, wash them with clean water, peel the washed kiwifruit with a beater under the condition of 22000r/min, beat for 10s to obtain juice, and add potassium metabisulfite to the juice Make the concentration of SO2 in the juice be 90mg/L, add pectinase, make the content of pectinase in the kiwifruit juice be 45mg/L, enzymolysis ₂ hours under 40 ℃ of water baths. After the enzymolysis, the obtained enzymolysis product is filtered through an 80-mesh sieve to obtain a filtrate. White granulated sugar is used to adjust the sugar content to 22°Brix, and citric acid is used to adjust the pH value to 3.5 for later use.

2) According to the inoculum amount of 0.4g/L, mix yeast with 5% sugar water, activate at 38°C for 30min, cool to 29°C and add to step 1), at 28°C, use 150r/min After stirring for 10 minutes, ferment at 29° C. for 5 days, change the bottle to remove residue, and obtain kiwi fruit wine.

3) The kiwi fruit wine obtained in step 2) was centrifuged at a speed of 4500r/min for 5min, and the supernatant was sterilized at 80°C for 15s and bottled in an airtight manner.

Example 5

Sensory evaluation: The kiwi fruit wines prepared in Examples 1 to 4 were taken for sensory evaluation respectively. The specific sensory evaluation criteria are shown in Table 1. A total of 11 sensory evaluators tasted the kiwi fruit wines prepared in Examples 1 to 4 of the present application respectively. The evaluation criteria are scored, and the average value of the remaining scores is taken after removing the maximum and minimum values. The specific evaluation results are shown in Table 2.

Table 1 Sensory evaluation criteria of kiwi fruit wine

Table 2 Sensory evaluation results of kiwi fruit wine

As can be seen from Table 2, the kiwi fruit wine prepared by the present invention has a sensory evaluation score of 91±2 points, and the fermented product has a pure mouthfeel, clear and translucent, fruity and winey aroma, and has good edible and nutritional value.

Example 6

The kiwi fruit wines prepared in Examples 1-4 were respectively tested for reducing sugar, total sugar, total acid, pH value, light transmittance, sugar content and alcohol content. The specific testing methods are shown in Table 3 and the testing results are shown in Table 4.

Table 3 Detection methods of parameters of kiwi fruit wine

Table 4 Detection methods of parameters of kiwi fruit wine

It can be seen from Table 4 that the light transmittance of the kiwi fruit wine prepared by the present invention reaches more than 90%, the wine body is clear and translucent, and the alcohol content is 8.5-9.5% v/v, which meets people's demand for low-alcohol drinks.

The above is only a preferred embodiment of the present invention, and it should be pointed out that for those of ordinary skill in the art, some improvements and modifications can be made without departing from the principle of the present invention. It should be regarded as the protection scope of the present invention.

Claims (10)

1. a kind of preparation method of gold zone Yangtao wine, it is characterised in that comprise the following steps：

1) by kiwifruit fruit crushing and beating, the juice that will be obtained is digested after mixing with potassium metabisulfite and pectase；Will The enzymolysis product filtering arrived, adjusts the pol and pH value of filtrate, obtains the turbid juice of Kiwi berry；

2) by after activated yeast, cooling with the step 1) the turbid juice mixing after fermentation of Kiwi berry that obtains, sugared content to be restored drops To below 10g/L, remove slag, obtain Yangtao wine.

2. preparation method according to claim 1, it is characterised in that the addition of the potassium metabisulfite makes in juice SO₂Concentration is 80~100mg/L.

3. preparation method according to claim 1, it is characterised in that with the step 1) in the volume of Kiwi berry juice be Standard, the addition of the pectase is 40~50mg/L.

4. preparation method according to claim 1, it is characterised in that the step 1) in the pol of the turbid juice of Kiwi berry be 21 ~23 ° of Brix.

5. the preparation method according to claim 1 or 4, it is characterised in that the step 1) in the turbid juice of Kiwi berry pH value It is 3.4~3.6.

6. preparation method according to claim 1, it is characterised in that the step 2) in activated yeast include：According to 0.3 The inoculum concentration of~0.5g/L mixes the syrup that yeast and mass fraction are 4~6%, and 25~35min is activated at 36~40 DEG C.

7. preparation method according to claim 1, it is characterised in that the step 2) in the temperature of fermentation be 26~30 ℃。

8. preparation method according to claim 1, it is characterised in that it is described remove slag after also include：The liquid phase group that will be obtained Divide clarification and sterilize.

9. preparation method according to claim 8, it is characterised in that the temperature of the sterilizing is 75~85 DEG C.

10. preparation method according to claim 8 or claim 9, it is characterised in that the sterilization time is 13~17s.