CN106967555B - Production method of passion fruit-sugarcane mixed fruit wine - Google Patents
Production method of passion fruit-sugarcane mixed fruit wine Download PDFInfo
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Classifications
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- 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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the field of food processing, and particularly provides a method for producing passion fruit-sugarcane mixed fruit wine. A method for producing passion fruit-sugarcane mixed fruit wine comprises the steps of passion fruit raw material selection, biological shell breaking, sugarcane raw juice auxiliary material addition, blending, fermentation, rough filtration, degumming, fine filtration and the like. The passion fruit adopts a biological shell breaking and skin carrying fermentation dipping process, and utilizes the sugarcane juice to supplement the defect of insufficient sugar content of passion fruit juice, so that functional components such as anthocyanin and tannin in the passion fruit peel can be better dissolved in the wine body, and the health care effect of the wine and the appearance quality of the wine body are improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly provides a method for producing passion fruit-sugarcane mixed fruit wine.
Background
Fruit wine has many kinds, and generally can be divided into three main categories according to different preparation methods: fruit wine (fermented wine), fruit distilled wine (fruit white wine, brandy) and fruit compound wine.
The fruit wine is low-alcohol wine prepared by crushing, juicing and fermenting various artificially planted fruits or wild fruits serving as raw materials. At present, fruit wine types sold in domestic markets are more, and the fruit wine comprises a plurality of varieties such as medlar fruit wine, mulberry wine, pomegranate wine, kiwi wine, Chinese magnoliavine fruit wine and the like. The passion fruit is rich in functional components such as vitamins, flavonoids and polyphenol, has rich flavor substances and has excellent processing characteristics. Although some enterprises or individuals do certain research and attempt on passion fruit wine brewing, the passion fruit wine is brewed by the conventional peeling, juice extracting and fermenting process due to thick peel, low juice yield and high acidity and low sugar of the passion fruit, the method is complex in process and low in wine yield, and a large amount of functional components such as dietary fiber and anthocyanin are discarded along with peel, so that great waste is caused, and the efficient comprehensive utilization of the passion fruit is not facilitated.
Disclosure of Invention
The invention aims to overcome the defects and provide a method for producing passion fruit-sugarcane mixed fruit wine which is rich in nutrition and high in wine production efficiency.
The technical scheme of the invention is as follows: a production method of passion fruit-sugarcane mixed fruit wine comprises the following steps:
a. selecting raw materials: selecting mature purple passion fruit without mildew and other diseases, and removing fruit stalks for later use.
b. Biological shell breaking: adding commercially available sweet distiller's yeast (such as Angel sweet distiller's yeast) containing Rhizopus oryzae into sterile water at 5-20% by mass/volume, and mixing to obtain uniform suspension; immersing passion fruit in the sweet distiller's yeast suspension, taking out immediately, transferring into a fermentation container, covering, and breaking shell at 25-30 deg.C for 3-5 days to make passion fruit shell brittle and cracked. Compared with the common mechanical shell breaking method, the biological shell breaking method can improve the flavor and aroma of the wine body and promote the comprehensive separation of functional substances in the shells; in addition, the investment of equipment can be reduced.
c. Adding auxiliary materials: putting the sugarcane juice into a fermentation container, wherein the ratio of the sugarcane juice to the passion fruit is 1:1-1.5: 1; the sugarcane raw juice is obtained by squeezing fresh sugarcane. The sugar cane with high sugar content is usually selected to supplement the defect of insufficient sugar content of passion fruit juice, and simultaneously, the alcohol formed by fermenting the raw sugar cane juice can dip functional substances such as anthocyanin, flavonoid and the like from passion fruit peel, so that the health care effect of the wine and the appearance quality of the wine body are improved.
d. Blending, namely fully and uniformly stirring passion fruit and sugarcane raw juice to prepare mixed mash, adding 100 g/L potassium metabisulfite according to the volume ratio of 0.1-0.2% of the mixed mash to prevent oxidation of antioxidant substances and breeding of mixed bacteria in the raw materials, measuring the content of soluble solids of the mixed mash after the mixed mash is silenced for 20-30 hours, and adjusting the content of the soluble solids to 27-35 DEG Bx by using cane sugar to prepare for fermentation.
e. And (2) fermenting, namely inoculating the activated dry yeast into mash according to the amount of 0.1-0.2 g/L, uniformly stirring, controlling the temperature for fermenting for 7-10 days, stirring the mash during fermentation, pressing the passion fruit peel residues to be below the liquid surface, sampling every day from the 5 th day of fermentation, measuring the residual sugar content in the wine body according to GB 15038-T 'general analytical method for wine and fruit wine', and separating wine liquid and peel residues when the residual sugar content is reduced to 45 g/L-150 g/L and the alcohol content reaches 10% -14% (v/v).
f. Coarse filtering, adding 5 g/L-15 g/L of diatomite into the wine, stirring, filtering, and filtering with diatomite filter to improve production efficiency.
g. Glue feeding: weighing egg white powder for clarifying wine in an amount of 5-10 g per liter of wine body, preparing egg white powder into egg white liquid, adding into wine liquid, stirring well, standing at 8-12 deg.C for 20-30 days, and separating supernatant wine liquid and precipitate to obtain gelatin. The egg white powder is used for clarifying the wine body, so that the bitter taste of the wine body can be effectively reduced.
h. Fine filtering: and (4) filtering the separated supernatant liquor, sterilizing and filtering to obtain the finished product liquor.
Furthermore, the fermentation container is an anaerobic fermentation tank. Can prevent aerobic fermentation and improve the quality of wine.
Further, in the step b, the charging amount of the passion fruit is 60-80% of the volume of the fermentation container. Is convenient for later fermentation after the sugarcane juice is added.
Further, in the step d, before adding the potassium metabisulfite, the natural pH value of the mixed mash is adjusted to 2.7-2.9. The sugar contents of different varieties of sugarcanes are different, the sugar contents of the squeezed sugarcane raw juice are different, and the pH value of the mixed mash can be further adjusted by adjusting the adding amount of the sugarcane raw juice.
Further, in step e, fermenting at 20-25 deg.C, and storing the separated wine liquid in 8-12 deg.C environment to terminate fermentation. Temperature-controlled fermentation and low-temperature planting fermentation are more beneficial to the fermentation and improve the stability of the wine.
Further, in step e, nitrogen is introduced into the fermentation vessel while stirring. Can prevent aerobic fermentation and improve the quality of wine.
Further, in the step g, the egg white powder is dissolved by a sodium carbonate solution of 2 g/L to prepare an egg white solution of 100 g/L, and then the egg white solution is added into the wine.
Further, in the step g, the separated supernatant liquor is kept stand for 5-10 days at-4 ℃ to-6 ℃ for cold stabilization treatment, and then the supernatant liquor and the bottom crystal precipitate are separated again. Is favorable for improving the stability of the finished wine.
Further, in step h, fine filtering is carried out by a wine paperboard filter, and aseptic filtering is carried out by aseptic filtering paperboard or membrane filtering.
Preferably, in the step h, the potassium metabisulfite with the concentration of 100 g/L is added according to the volume ratio of 0.05-0.1 percent of the wine liquid, and then the mixture can be put into a wine storage barrel for storage or directly bottled.
The invention has the advantages that: 1. the passion fruit adopts the processes of biological shell breaking, fermentation and dipping with peel and the like, so that functional components such as anthocyanin, tannin and the like in the passion fruit peel can be better dissolved in the wine body, the aroma and flavor of the wine body can be effectively improved, and meanwhile, as no alcohol distillation is carried out, the nutrient substances in the wine body are better reserved.
2. The sugarcane juice is used for supplementing the defect of insufficient sugar content of passion fruit juice, and meanwhile, functional substances such as anthocyanin and flavonoid can be soaked in the passion fruit peel by alcohol formed by fermenting the sugarcane juice, so that the health-care effect of the wine and the appearance quality of the wine body are improved.
3. The quality and stability of the finished wine are further improved by adopting treatment modes such as temperature-controlled fermentation, low-temperature termination fermentation, cold stabilization treatment and the like.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Example 1
Taking the preparation of the sweet fruit wine with the alcoholic strength of 10 vol as an example, the method comprises the following steps:
a. selecting raw materials: selecting mature purple passion fruit without mildew and other diseases as a main raw material, and removing fruit stalks for later use.
b. Biological shell breaking: adding commercial Angel sweet distiller's yeast (the main effective component is Rhizopus oryzae) into sterile water according to the mass volume ratio of 10%, and mixing to obtain uniform suspension. Immersing passion fruit in the sweet distiller's yeast suspension, immediately taking out, transferring into a fermentation container, adding the material in an amount of 60% of the volume of the fermentation container, covering, and performing shell breaking fermentation at 25 ℃ for 5 days to ensure that the passion fruit shell is embrittled and cracked.
c. Adding auxiliary materials: sugarcane with higher sugar content is selected as an auxiliary raw material, sugarcane raw juice is obtained by squeezing, and the sugarcane raw juice is put into a fermentation container, wherein the ratio of the sugarcane raw juice to the passion fruit is 1:1.
d. Mixing, namely fully and uniformly stirring passion fruit and sugarcane raw juice, adjusting the natural pH value of mixed mash to 2.7, adding 100 g/L potassium metabisulfite according to the volume ratio of 0.15% of the mixed mash to prevent oxidation of antioxidant substances and breeding of mixed bacteria in the raw materials, measuring the content of soluble solids of the mixed mash after the mixed mash is silenced for 24 hours, and adjusting the content of the soluble solids to 30-degree Bx by using cane sugar to prepare for fermentation.
e. And (2) fermentation, namely selecting L alvin D254 active dry yeast sold in the market as fermentation yeast, weighing the dry yeast according to the amount of 0.1 g of dry yeast added into each liter of mixed mash, activating according to the use instruction of the dry yeast, inoculating into the mash, uniformly stirring, carrying out temperature-controlled fermentation for 7 days at the temperature of 25 ℃, stirring twice every day, pressing the passion fruit peel residues to be below the liquid surface, sampling every day from the 5 th day of fermentation, measuring the residual sugar content in the wine body according to GB 15038-2006-T general analytical method for wine and fruit wine, separating wine liquid and peel residues when the residual sugar content is reduced to 100 g/L-120 g/L and the alcohol content reaches 10% (v/v), and storing the wine liquid in the environment at the temperature of 8 ℃ to stop the fermentation.
f. And (3) coarse filtration, namely adding 15 g/L of commercial wine diatomite into the wine liquid, stirring uniformly, and then filtering by using a diatomite filter.
g. And (3) gelatin adding and cold stabilizing, namely weighing the egg white powder for wine clarification according to the dosage of 8g per liter of wine body, dissolving the egg white solution with 2 g/L of sodium carbonate solution to prepare 100 g/L of egg white solution, adding the egg white solution into the wine liquid according to the required dosage, fully and uniformly stirring, standing the wine liquid in an environment of 8 ℃ for 20 days, separating supernatant wine liquid and precipitate to finish gelatin adding, standing the supernatant wine liquid at-4 ℃ for 10 days for cold stabilizing treatment, and separating the supernatant wine liquid and the bottom crystal precipitate again.
h. Fine filtering, fine filtering with a wine paperboard filter, finally sterilizing and filtering with a sterilizing and filtering paperboard or membrane to obtain the finished wine, adding 100 g/L potassium metabisulfite according to the amount of 0.1 percent of the volume ratio of the wine liquid, and filling into a wine storage barrel for storage or directly bottling.
50ml of a sample to be tested is placed in a colorless transparent container and placed in a bright place, the color, the state and the clarity of the sample are observed in a bright light, the smell of the sample is smelled at room temperature, and the taste is tasted. The product produced by the invention is rich in the total nutrient components of the sugarcane and the passion fruit from the aspect of health care nutrition, meets the requirements of consumers on appearance, aroma, flavor, taste and the like of the fruit wine, and simultaneously improves the health care function of the fruit wine.
Example 2
Taking the preparation of the semi-sweet fruit wine with the alcoholic strength of 12 vol as an example, the method comprises the following steps:
a. selecting raw materials: selecting mature purple passion fruit without mildew and other diseases as a main raw material, and removing fruit stalks for later use.
b. Biological shell breaking: adding commercial Angel sweet distiller's yeast (the main effective component is Rhizopus oryzae) into sterile water at a mass volume ratio of 20% to obtain uniform suspension. Immersing passion fruit in the sweet distiller's yeast suspension, immediately taking out, transferring into a fermentation container, adding the material in an amount of 65% of the volume of the fermentation container, covering, and performing shell breaking fermentation at 28 ℃ for 4 days to ensure that the passion fruit shell is embrittled and cracked.
c. Adding auxiliary materials: sugarcane with higher sugar content is selected as an auxiliary raw material, sugarcane raw juice is obtained by squeezing, and the sugarcane raw juice is put into a fermentation container, wherein the ratio of the sugarcane raw juice to the passion fruit is 1: 1.5.
d. Blending, namely fully and uniformly stirring passion fruit and sugarcane raw juice to prepare mixed mash, adjusting the natural pH value of the mixed mash to 2.8, adding 100 g/L-concentration potassium metabisulfite according to the volume ratio of 0.1% of the mixed mash to prevent oxidation of antioxidant substances in the raw materials and breeding of mixed bacteria, measuring the content of soluble solids of the mixed mash after the mixed mash is silenced for 20 hours, and adjusting the content of the soluble solids to 27-degree Bx by using cane sugar to prepare for fermentation.
e. And (2) fermentation, namely selecting L alvin 71B active dry yeast sold in the market as fermentation yeast, weighing the dry yeast according to the amount of 0.2g of dry yeast added into each liter of mixed mash, activating according to the use instruction of the dry yeast, inoculating into the mash, uniformly stirring, carrying out temperature-controlled fermentation for 8 days at the temperature of 20 ℃, stirring twice every day, pressing the passion fruit peel residues to be below the liquid surface, sampling every day from the 5 th day of fermentation, measuring the residual sugar content in the wine body according to GB 15038-2006-T general analytical method for wine and fruit wine, separating wine liquid and peel residues when the residual sugar content is reduced to 45 g/L-50 g/L and the alcohol content reaches 12% (v/v), and storing the wine liquid in the environment at the temperature of 10 ℃ to stop the fermentation.
f. Coarse filtration, adding 10 g/L of commercial wine diatomite into the wine liquid, stirring uniformly, and filtering with a diatomite filter.
g. And (3) gelatin adding and cold stabilizing, namely weighing egg white powder for wine clarification according to the dosage of 10g per liter of wine body, dissolving the egg white solution with 2 g/L of sodium carbonate solution to prepare 100 g/L of egg white solution, adding the egg white solution into the wine liquid according to the required dosage, fully and uniformly stirring, standing the wine liquid in an environment of 10 ℃ for 25 days, separating supernatant wine liquid and precipitate to finish gelatin adding, standing the supernatant wine liquid at-5 ℃ for 7 days for cold stabilizing treatment, and separating the supernatant wine liquid and the bottom crystal precipitate again.
h. Fine filtering, fine filtering with a wine paperboard filter, finally sterilizing and filtering with a sterilizing and filtering paperboard or membrane to obtain the finished wine, adding 100 g/L potassium metabisulfite according to the amount of 0.07 percent of the volume ratio of the wine liquid, and filling into a wine storage barrel for storage or directly bottling.
50ml of a sample to be detected is placed in a colorless transparent container and placed in a bright place, the color, the state and the clarity of the sample are observed in a bright light, the smell is smelled at room temperature, and the taste is tasted. The product produced by the invention is rich in the total nutrient components of the sugarcane and the passion fruit from the aspect of health care nutrition, meets the requirements of consumers on appearance, aroma, flavor, taste and the like of the fruit wine, and simultaneously improves the health care function of the fruit wine.
Example 3
Taking the preparation of sweet fruit wine with the alcoholic strength of 14 vol as an example, the method comprises the following steps:
a. selecting raw materials: selecting mature purple passion fruit without mildew and other diseases as a main raw material, and removing fruit stalks for later use.
b. Biological shell breaking: adding commercial Angel sweet distiller's yeast (the main effective component is Rhizopus oryzae) into sterile water according to the mass volume ratio of 15%, and mixing to obtain uniform suspension. Immersing passion fruit in the sweet distiller's yeast suspension, immediately taking out, transferring into a fermentation container, adding 80% of the fermentation container, covering, and performing shell breaking fermentation at 28 deg.C for 4 days to make passion fruit shell brittle and cracked.
c. Adding auxiliary materials: sugarcane with higher sugar content is selected as an auxiliary raw material, sugarcane raw juice is obtained by squeezing, and the sugarcane raw juice is put into a fermentation container, wherein the ratio of the sugarcane raw juice to the passion fruit is 1: 1.3.
d. Mixing, namely fully and uniformly stirring passion fruit and sugarcane raw juice, adjusting the natural pH value of mixed mash to 2.9, adding 100 g/L potassium metabisulfite according to the volume ratio of 0.2% of the mixed mash to prevent oxidation of antioxidant substances and breeding of mixed bacteria in the raw materials, measuring the content of soluble solids of the mixed mash after the mixed mash is silenced for 30 hours, and adjusting the content of the soluble solids to 35 DEG Bx by using cane sugar to prepare for fermentation.
e. And (2) fermentation, namely selecting commercial L alvin RC212 active dry yeast as fermentation yeast, adding 0.1 g of dry yeast into each liter of mixed mash, activating according to the use instruction of the dry yeast, inoculating the activated dry yeast into the mash, uniformly stirring, performing temperature-controlled fermentation for 10 days at 23 ℃, stirring twice every day, pressing the passion fruit peel residues to be below the liquid surface, sampling every day from the 5 th day of fermentation, measuring the residual sugar content in wine according to GB 15038-.
f. Coarse filtration, adding 12.5 g/L of commercial wine diatomite into the wine liquid, stirring uniformly, and filtering with a diatomite filter.
g. And (3) gelatin adding and cold stabilizing, namely weighing egg white powder for wine clarification according to the dosage of 7.5g per liter of wine body, dissolving the egg white powder by using 2 g/L of sodium carbonate solution to prepare 100 g/L of egg white solution, adding the egg white solution into the wine liquid according to the required dosage, fully and uniformly stirring, standing the wine liquid in an environment at 10 ℃ for 30 days, separating supernatant wine liquid and precipitate to finish gelatin adding, standing the supernatant wine liquid at-6 ℃ for 10 days for cold stabilizing treatment, and separating the supernatant wine liquid and the bottom crystal precipitate again.
h. Fine filtering, fine filtering with a wine paperboard filter, finally sterilizing and filtering with a sterilizing and filtering paperboard or membrane to obtain the finished wine, adding 100 g/L potassium metabisulfite according to the amount of 0.1 percent of the volume ratio of the wine liquid, and filling into a wine storage barrel for storage or directly bottling.
50ml of a sample to be detected is placed in a colorless transparent container and placed in a bright place, the color, the state and the clarity of the sample are observed in a bright light, the smell of the sample is smelled at room temperature, and the taste is tasted. The product produced by the invention is rich in the total nutrient components of the sugarcane and the passion fruit from the aspect of health care nutrition, meets the requirements of consumers on appearance, aroma, flavor, taste and the like of the fruit wine, and simultaneously improves the health care function of the fruit wine.
It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various modifications and changes may be made by those skilled in the art after reading the teachings of the present invention, and such equivalents may fall within the scope of the invention as defined in the claims appended hereto.
Claims (10)
1. A production method of passion fruit-sugarcane mixed fruit wine is characterized by comprising the following steps:
a. selecting raw materials: selecting mature purple passion fruit without mildew and other diseases, and removing fruit stalks for later use;
b. biological shell breaking: adding sweet distiller's yeast containing Rhizopus oryzae into sterile water at 5-20% mass/volume ratio, and mixing to obtain uniform suspension; immersing passion fruit in the sweet distiller's yeast suspension, taking out immediately, transferring into a fermentation container, covering, and performing shell breaking fermentation at 25-30 deg.C for 3-5 days to make passion fruit shell brittle and cracked;
c. adding auxiliary materials: putting the sugarcane juice into a fermentation container, wherein the ratio of the sugarcane juice to the passion fruit is 1:1-1.5: 1;
d. mixing, namely fully and uniformly stirring passion fruit and sugarcane raw juice to prepare mixed mash, adding 100 g/L-degree potassium metabisulfite according to the volume ratio of 0.1-0.2% of the mixed mash, standing the mixed mash for 20-30 hours, measuring the content of soluble solids of the mixed mash, and adjusting the content of the soluble solids to 27-35 degrees Bx by using cane sugar to prepare for fermentation;
e. fermenting, namely inoculating the activated dry yeast into mash according to the amount of 0.1-0.2 g/L, uniformly stirring, controlling the temperature for fermenting for 7-10 days, stirring the mash during the fermentation, pressing the passion fruit peel residues to be below the liquid surface, and separating wine liquid and peel residues when the residual sugar content is reduced to 45 g/L-150 g/L and the alcohol content reaches 10% -14% (v/v);
f. coarse filtration, namely adding 5 g/L-15 g/L of diatomite into the wine liquid, stirring uniformly and then filtering;
g. glue feeding: weighing egg white powder for clarifying wine in an amount of 5-10 g per liter of wine body, preparing egg white powder into egg white liquid, adding into wine liquid, stirring well, standing at 8-12 deg.C for 20-30 days, and separating supernatant wine liquid and precipitate to obtain gelatin;
h. fine filtering: and (4) filtering the separated supernatant liquor, sterilizing and filtering to obtain the finished product liquor.
2. The method of claim 1, wherein: the fermentation container is an anaerobic fermentation tank.
3. The method of claim 1, wherein: in the step b, the charging amount of the passion fruit is 60-80% of the volume of the fermentation container.
4. The method of claim 1, wherein: in the step d, before adding the potassium metabisulfite, the natural pH value of the mixed mash is adjusted to 2.7-2.9.
5. The method of claim 1, wherein: in the step e, fermenting at the controlled temperature of 20-25 ℃; the separated wine is stored in an environment of 8-12 ℃ to terminate the fermentation.
6. The method of claim 1, wherein: and e, introducing nitrogen into the fermentation container while stirring.
7. The method of claim 1, wherein in step g, the egg white powder is dissolved in 2 g/L sodium carbonate solution to prepare 100 g/L egg white solution, and then added to the wine.
8. The method of claim 1, wherein: and step g, standing the separated supernatant liquor for 5-10 days at the temperature of-4 to-6 ℃ for cold stabilization, and separating the supernatant liquor and the bottom crystal precipitate again.
9. The method of claim 1, wherein: and h, fine filtering by using a wine paperboard filter, and performing aseptic filtration by using an aseptic filtering paperboard or membrane.
10. The preparation method according to claim 1, wherein in the step h, the potassium metabisulfite with the concentration of 100 g/L is added according to the volume ratio of 0.05-0.1% of the wine liquid, and the mixture can be put into a wine storage barrel for storage or directly bottled.
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| CN105861215A (en) * | 2016-04-27 | 2016-08-17 | 玉林师范学院 | Passion fruit brewed wine and brewing method thereof |
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