CN108795644A - A kind of passion fruit ferment alcoholic drink mixed with fruit juice and its production method - Google Patents
A kind of passion fruit ferment alcoholic drink mixed with fruit juice and its production method Download PDFInfo
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 132
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 128
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- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 68
- 230000004151 fermentation Effects 0.000 claims abstract description 67
- 235000014101 wine Nutrition 0.000 claims abstract description 52
- 239000002253 acid Substances 0.000 claims abstract description 30
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- 239000008103 glucose Substances 0.000 claims abstract description 23
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- 241000894006 Bacteria Species 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 31
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- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
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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)
- Seasonings (AREA)
Abstract
The invention belongs to fruit alcoholic drink mixed with fruit juice class processing technique fields, and in particular to a kind of production method of passion fruit ferment alcoholic drink mixed with fruit juice, using fresh passion fruit as raw material, with composite bacteria system（Lactobacillus plantarum, lactobacillus acidophilus, acetobacter aceti, Lu Shi Zygosaccharomyces）For leavening, using mixed-flavouring liquor as wine base, including passion fruit pre-processes；Main fermentation, secondary fermentation, the ageing of passion fruit ferment；The allotment of passion fruit ferment wine and chelating.By process innovation, a kind of production method of passion fruit ferment alcoholic drink mixed with fruit juice is provided so that product is mainly characterized by alcoholic strength：The Vol of 12.5%Vol ~ 15.5%, with glucose meter, pol：The g/L of 8g/L ~ 10, with Acetometer, total acid：The g/L of 2.5g/L ~ 4 have unique passion fruit fragrance（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element and（2R*, 2S*, 8aS*）Total content >=30ug/L of -3- hydroxyls passion fruit element）.This wine bright, fragrance is strong fragrant, wine body exquisiteness is plentiful, returns sweet and tasty net, and the flavor with pure natural passion fruit, the meaning with " overflowing with enthusiasm " and " hope ", is a kind of superior good wine full of nutrition.
Description
Technical field
The invention belongs to fruit alcoholic drink mixed with fruit juice class processing technique fields, and in particular to a kind of passion fruit ferment alcoholic drink mixed with fruit juice and its producer
Method.
Background technology
Alcoholic drink mixed with fruit juice is long in Chinese history, has when abundant quotient, there is " Yichang in the inscriptions on bones or tortoise shells（chàng）", led to Egyptain millet, is added strongly fragrant
Golden grass, is the high quality wine of sacrifice.Yichang, which also has to drive, dislikes corrosion-resistant effect.《Zhou Li》Middle load：" king is collapsed, without restraint, with Yichang." that is
After emperor passs away, with its corpse of Yichang wine bathing, it is stale-proof with holding.Original is bent to exist《Nine songs》Middle theory：" a species of orchid meat and fish dishes steams blue by establishing osmanthus wine
Green pepper is starched." a species of orchid meat and fish dishes smokes careless steamed meat, blue to be eaten by i.e. cogongrass steamed rice, osmanthus wine is one kind of alcoholic drink mixed with fruit juice, and green pepper slurry is green pepper sauce, by Chinese prickly ash
It is placed in sauce.
Currently, auxotype minuent alcoholic drink mixed with fruit juice all has, yield is few, and with low content of technology, personalization protrudes unobvious, for a long time
Style changes little problem.Since traditional product has the limitation and epochal character of history, the development with society and science
Technological progress proposes alcoholic drink mixed with fruit juice industry new challenge, it is desirable that we adapt to the rule of market development in time, cater to new consumption
Theory.
Ferment refers to that plant carries out submerged fermentation, a kind of less salt liquid of matters of containing biological activities of extraction.Above-mentioned biology
Active constituent includes at least enzyme, fermentation participates in bacterium.The bioactive ingredients contained in ferment can influence the work in user's body
Property enzyme, from cell level adjust body vital movement.In the prebiotic ferment that anaerobism makes, mainly probiotics and food materials, two
The side effect of person is all almost nil.Therefore, prebiotic ferment is the safe healthcare product for having vitality.
Passion fruit be with juice use based on fruit, ripening fruits contain 30% or more juice.Its fruit juice is bright in colour, natural colored
Between lemon yellow and it is orange between, a variety of fruit tree in many tropical and subtropical countries such as strong fragrance collection guava, pineapple, mango, banana
Fragrance is in one.Passion fruit is rich in 17 kinds of amino acid, multivitamin and the carotenoid of needed by human body and various micro
Element, soluble solid 15-16%, total acid content 3.8-4%, sweet tea acid are moderate.Passion fruit is rich in 17 kinds of amino acid needed by human
And the upper beneficial of multivitamin, trace element etc. more than 160, have anti-inflammatory analgetic, promoting blood circulation, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing,
Refresh oneself sober up, the magical health-care effect such as dispelling fatigue, toxin-expelling and face nourishing, strengthen immunity.
Passion fruit has rich culture color.The implied meaning of passion fruit, that is, passionflower is " hope ".In American Indian
Legend in, passionflower is the daughter on daytime.She has followed the enthusiasm sunlight that father gives, and always brims with brilliance with it and laughs at
Hold, she is flower most beautiful in forest and meadow.Have one day, when stars at dawn initial rise, passionflower is disturbed by making noise by a burst of noisy sound in one's sleep
It wakes up.She opens eyes at a glance, and river bank has a teenager dabbling.His pretty appearance has attracted princess, passionflower to see clock
Feelings fall in love with him.This teenager seen on daytime unlike passionflower other people, he is the guide at night, is only gone out at night
It is existing.Princess extremely admires fondly this night guide, at every moment calculates the time, waits for the arriving at night, look forward to seeing night to
Lead one side.But he but one goes not return, become melancholy, uncommunicative from this passionflower.Finally, she dies of grief, and has been melted into west
Kind lotus.
Ferment is fermented as nutrients using passion fruit, using mixed-flavouring liquor as wine base, grows with each passing hour, pioneers and invents, fully profit
It with the peculiar resource in China, employs new technology, new process, new method develops hundred perfume with characteristic feature to rebuild traditional industry
Fruit ferment alcoholic drink mixed with fruit juice.
Invention content
Technical problem to be solved by the invention is to provide a kind of peculiar flavour and and with characteristic feature passion fruit ferment
Alcoholic drink mixed with fruit juice and its production method.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of passion fruit ferment alcoholic drink mixed with fruit juice, it is characterised in that：At 20 DEG C, the alcoholic strength of passion fruit ferment alcoholic drink mixed with fruit juice:12.5~15.5
% Vol, with glucose meter, pol:8 ~ 10 g/L, with Acetometer, total acid:2.5 ~ 4 g/L have unique passion fruit fragrance
（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element and（2R*, 2S*, 8aS*）- 3- hydroxyls passion fruit element always contains
Amount >=30ug/L）, wine body bright, taste fragrance is strong fragrant, wine body exquisiteness is plentiful, return it is sweet and tasty net, with natural passion fruit
Flavor, the meaning with " overflowing with enthusiasm " and " hope ", the passion fruit ferment alcoholic drink mixed with fruit juice pass through the following steps system that carries out successively
It is standby to form：
（1）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains decladding passion fruit pulp, and the passion fruit is
Commercially available, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple or dark purple is advisable；
（2）Slurries nutriment dissolves out：Be added into the decladding pulp account for the belt leather pulp weight 0.02% ~
0.032% potassium metabisulfite is simultaneously adjusted the pH value of the belt leather pulp to 5 ~ 6.5 using citric acid, be uniformly mixed,
Supplement glucose makes mixture sugar content to 25%.By said mixture carry out low-temperature ultrasonic processing, ultrasonic time 30min,
It is 4 ~ 6 DEG C to control mixture system temperature.
（3）Main fermentation：Then to step（2）0.2% ~ 0.32% composite fermentation strain is added in gained mixture, first 28
DEG C ~ 32 DEG C at carry out mechanical agitation type oxygen consumption fermentation, mixing speed be 20 ~ 40rmp/min；Fermentation period is 7 ~ 9day.
（4）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed,
24 DEG C are risen, and are carried out gradually cooling-down type and are fermented, fermentation period 9day, falling temperature gradient is 2 DEG C/day.
（5）Ageing：It will（4）Fermentation system carry out tank switching, at 4 ~ 6 DEG C, Ventilation Storage 2 months obtains passion fruit ferment
Stoste.
（6）Seasoning liquid configures：Weighed respectively by quality 1 ~ 3 part of royal jelly, 0.03 part of acesulfame potassium, 0.1 part of citric acid,
0.02 part of vitamin C, with 10 parts of steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving.
（7）Allotment：To step（5）The allotment of 20 ~ 35% mixed-flavouring liquor, 0.5 ~ 1 % is added in the enzyme stoste of gained
Liquid is allocated, and carries out 25day low temperature chelatings, and chelates temperature is 12 ~ 16 DEG C.
（8）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, and the supernatant is blent through blending liquor
Wine base after blending and tasting is first passed through vertical stainless steel diatomite filter and carries out coarse filtration, then uses stainless steel by seasoning
Plate membrane filter refined filtration, fenestra mesh number are 0.45 micron, obtain passion fruit ferment alcoholic drink mixed with fruit juice.
Specifically, step（5）The alcoholic strength of the passion fruit enzyme stoste of gained:≤0.5%；System pH 3.2 ~ 4.0；Always
Acid:8 ~10 g/L；Vitamin（B1,B2,B6,B12）10 ~ 14mg/kg of content；0.42 ~ 0.56mg/g of polyphenol content.
Specifically, the step（3）The group for the composite bacteria being related to becomes：Lactobacillus plantarum, lactobacillus acidophilus, line film vinegar
Acidfast bacilli, Lu Shi Zygosaccharomyces.Ratio between four is 3：3：3：1.
Specifically, step（7）The type for the mixed-flavouring liquor being related to is Hubei white clouds side wine, Si'te liquor, Maotai platinum wine
In one kind or arbitrary two class mixture.
The commercially available acquisition of raw material in the present invention.
Due to the implementation of above technical scheme, the present invention has the following advantages that compared with prior art：
Passion fruit ferment alcoholic drink mixed with fruit juice is using fresh passion fruit as raw material, and with characteristic composite fermentation strain system, mixed-flavouring liquor is wine base,
Using the unique fermentation body that gradually cooling-down type anaerobic fermentation+later stage low temperature ageing+low temperature chelates of low temperature oxygen consumption fermentation+mid-term in early period
System.This wine wine body bright, fragrance is strong fragrant, wine body exquisiteness is plentiful, returns sweet and tasty net, the flavor with pure natural passion fruit, tool
There is the meaning of " overflowing with enthusiasm " and " hope ".
Composite fermentation strain system involved by this wine, lactobacillus plantarum, lactobacillus acidophilus can ferment passion fruit for this
Wine dipper supplies non-volatile acids, while having reduction serum cholesterol content and prevention of cardiovascular disease and maintaining intestinal flora
Balance.The volatile acid and alcohols material generated simultaneously forms special aroma-producing substance under chelating systems of the present invention, makes wine body
With exemplary fragrance；Acetobacter aceti generates volatility acids, oxidation alcohol speed is fast, it is strong no longer to decompose acetic acid, acid resistance,
Product special flavour is good.The volatility acids of generation has the function of in perfume, helps fragrant and cushioning balance, and supplement wine base volatility acids is not
The feature of foot；Lu Shi Zygosaccharomyces belong to aroma-producing yeast class, can generate higher alcohol such as 2 phenylethyl alcohol, 3 methylthiol propyl alcohol and its
His fragrant fusel such as isoamyl alcohol (3- methyl-1-butanols), active-amyl alcohol (2-methyl-1-butene alcohol), isobutanol (2- methyl-1s-the third
Alcohol).
This wine is full of nutrition, functional good, the various amino acid containing needed by human body, multivitamin and minerals.Have
Anti-inflammatory analgetic, promoting blood circulation, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself sober up, the god such as dispelling fatigue, toxin-expelling and face nourishing, strengthen immunity
Strange health-care effect.
Specific implementation mode
Use fresh passion fruit for for raw material, all dispensings are commercially available.
Production method is as follows：
（1）Pretreatment of raw material：Maturity height is selected, without going rotten, black patches, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple
Or the dark purple passion fruit being advisable, it goes handle to clean, through washing, drains rear spare.
（2）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains the decladding passion fruit pulp of 1000kg.
（3）Slurries nutriment dissolves out：The potassium metabisulfite of 0.26kg is added into the decladding pulp and uses
Citric acid adjusts the pH value of the belt leather pulp to 5.8, is uniformly mixed, supplement glucose makes mixture sugar content to 25%.
Said mixture is subjected to low-temperature ultrasonic processing, ultrasonic time 30min, control mixture system temperature is 5 DEG C.
（4）Main fermentation：Then to step（2）The composite fermentation strain of 2.6 kg is added in gained mixture（Lactobacillus plantarum,
Lactobacillus acidophilus, acetobacter aceti, Lu Shi Zygosaccharomyces, the ratio between four are 3：3：3：1）, first carried out at 30 DEG C
Mechanical agitation type oxygen consumption ferments, mixing speed 30rmp/min；Fermentation period is 8day.
（5）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed,
24 DEG C are risen, and are carried out gradually cooling-down type and are fermented, fermentation period 9day, falling temperature gradient is 2 DEG C/day.
（6）Ageing：It will（4）Fermentation system carry out tank switching, at 5 DEG C, Ventilation Storage 2 months obtains passion fruit zymogen
Liquid.
（7）To the general physicochemical characteristics of passion fruit enzyme stoste（PH, ethanol content）And characteristic index（Total acid, vitamin
（B1, B2, B6, B12 are counted）, organic acid（It is calculated with total acid）, polyphenol content）It is detected, controls enzyme stoste quality.
（8）Seasoning liquid configures：Weigh 2kg royal jelly, 0.03 kg acesulfame potassiums, 0.1 kg citric acids, 0.02 respectively by quality
Kg vitamin Cs, with 10kg steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving.
（9）Allotment：To step（5）The mixed-flavouring liquor of 270kg is added in the enzyme stoste of gained（Si'te liquor）,7.5kg
Seasoning liquid is allocated, and carries out 25day low temperature chelatings, and chelates temperature is 14 DEG C.Through wine brewing engineering Technology R & D Center of company 2
Position national level taster, 3 winemakers for having experience abundant carry out subjective appreciations, while according to chemical examination detection physical and chemical index and outside
It sees, fragrance, the feature of taste, the flavor degree of overall merit wine sample is write out evaluation and marking, can be carried out to allotment ratio micro-
It adjusts.
（10）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, passes through vertical stainless steel diatomite mistake
Filter carries out coarse filtration, then uses stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.45 micron, special by five-pointed star four
Wine（45°）It is seasoned, obtains passion fruit ferment alcoholic drink mixed with fruit juice.
（11）To the basic index such as alcoholic strength of the wine, pol（With glucose meter）, total acid（With Acetometer）With typical case's perfume
Gas feature（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element,（2R*, 2S*, 8aS*）- 3- hydroxyls passion fruit element,
（Z, E）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes,（E, F）6-（2- butenylidenes）- 1,5,5- front threes
Base -1- cyclohexene contents）It is detected, into quality control of serving a round of liquor to the guests.
(12) filling finished product：Filtered passion fruit ferment alcoholic drink mixed with fruit juice enters high-order bucket, is transferred to filling pipeline, wash bottle, punching
Drench, drain, lamp inspection, filling bottle, gland, computerized print (date of manufacture), bottle outlet examine, cleaning dry, arrange, labelling, casing,
Finished product.
With reference to specific embodiment, the present invention will be further described in detail, but is not limited to these embodiments.
Embodiment 1
（1）Pretreatment of raw material：Maturity height is selected, without going rotten, black patches, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple
Or the dark purple passion fruit being advisable, it goes handle to clean, through washing, drains rear spare.
（2）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains the decladding passion fruit pulp of 1000kg.
（3）Slurries nutriment dissolves out：The potassium metabisulfite of 0.2kg is added into the decladding pulp and uses
Citric acid adjusts the pH value of the belt leather pulp to 5, is uniformly mixed, supplement glucose makes mixture sugar content to 25%.It will
Said mixture carries out low-temperature ultrasonic processing, ultrasonic time 30min, and control mixture system temperature is 4 DEG C.
（4）Main fermentation：Then to step（2）The composite fermentation strain of 2 kg is added in gained mixture（It is lactobacillus plantarum, thermophilic
Lactobacillus lactis, acetobacter aceti, Lu Shi Zygosaccharomyces, the ratio between four are 3：3：3：1）, machine is first carried out at 30 DEG C
Tool stirring-type oxygen consumption ferments, mixing speed 20rmp/min；Fermentation period is 7day.
（5）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed,
24 DEG C are risen, and are carried out gradually cooling-down type and are fermented, fermentation period 9day, falling temperature gradient is 2 DEG C/day.
（6）Ageing：It will（4）Fermentation system carry out tank switching, at 4 DEG C, Ventilation Storage 2 months obtains passion fruit zymogen
Liquid.
（7）To the general physicochemical characteristics of passion fruit enzyme stoste（PH, ethanol content）And characteristic index（Total acid, vitamin
（B1, B2, B6, B12 are counted）, polyphenol content）It is detected, controls enzyme stoste quality.
（8）Seasoning liquid configures：Weigh 1kg royal jelly, 0.03 kg acesulfame potassiums, 0.1 kg citric acids, 0.02 respectively by quality
Kg vitamin Cs, with 10kg steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving.
（9）Allotment：To step（5）The mixed-flavouring liquor of 200kg is added in the enzyme stoste of gained（Hubei white clouds side wine）,
5kg seasoning liquids are allocated, and carry out 25day low temperature chelatings, and chelates temperature is 12 DEG C.Through in company's wine brewing engineering technical research
The national taster of 2, the heart, 3 winemakers for having experience abundant carry out subjective appreciation, while detecting physical and chemical index according to chemical examination
And appearance, fragrance, the feature of taste, the flavor degree of overall merit wine sample write out evaluation and marking, can be carried out to allotment ratio
Fine tuning.
（10）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, passes through vertical stainless steel diatomite mistake
Filter carries out coarse filtration, then uses stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.45 micron, old by white clouds side
Make golden five-pointed star（45°）It is seasoned, obtains passion fruit ferment alcoholic drink mixed with fruit juice.
（11）To the basic index such as alcoholic strength of the wine, pol（With glucose meter）, total acid（With Acetometer）With typical case's perfume
Gas feature（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element,（2R*, 2S*, 8aS*）- 3- hydroxyls passion fruit element,
（Z, E）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes,（E, F）6-（2- butenylidenes）- 1,5,5- front threes
Base -1- cyclohexene contents）It is detected, into quality control of serving a round of liquor to the guests.
(12) filling finished product：Filtered passion fruit ferment alcoholic drink mixed with fruit juice enters high-order bucket, is transferred to filling pipeline, wash bottle, punching
Drench, drain, lamp inspection, filling bottle, gland, computerized print (date of manufacture), bottle outlet examine, cleaning dry, arrange, labelling, casing,
Finished product.
The indices of the passion fruit ferment alcoholic drink mixed with fruit juice of the present embodiment are：
Organoleptic indicator
Color and luster：Amber transparent；Fragrance：Fragrance is elegant, has passion fruit fragrant；Taste：Fragrant strong fragrance, wine body exquisiteness are plentiful, return sweet and tasty
Only；Style：Wine body is coordinated, and has passion fruit ferment alcoholic drink mixed with fruit juice peculiar flavour.
Physical and chemical index
At 20 DEG C, passion fruit enzyme stoste ethanol content：0.32 % Vol, pH：3.22 total acid：8.06 g/L, vitamin
（B1, B2, B6, B12 are counted）：10.22 mg/kg, polyphenol content：0.424mg/g.
At 20 DEG C, the alcoholic strength of passion fruit ferment alcoholic drink mixed with fruit juice:Alcoholic strength:12.52 % Vol, with glucose meter, pol:
8.12g/L, with Acetometer, total acid:2.55g/L has unique passion fruit fragrance（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a-
Dihydro passion fruit element and（2R*, 2S*, 8aS*）The total content of -3- hydroxyls passion fruit element is 32ug/L；（Z, E）6-（2- Aden
Alkenyl）- 1,5,5- trimethyl -1- cyclohexenes and（E, F）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes contain
Amount is 18 ug/L）.
Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.
Sanitary index：It is executed by GB/2757.
Embodiment 2
（1）Pretreatment of raw material：Maturity height is selected, without going rotten, black patches, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple
Or the dark purple passion fruit being advisable, it goes handle to clean, through washing, drains rear spare.
（2）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains the decladding passion fruit pulp of 1000kg.
（3）Slurries nutriment dissolves out：The potassium metabisulfite of 0.26kg is added into the decladding pulp and uses
Citric acid adjusts the pH value of the belt leather pulp to 5.8, is uniformly mixed, supplement glucose makes mixture sugar content to 25%.
Said mixture is subjected to low-temperature ultrasonic processing, ultrasonic time 30min, control mixture system temperature is 5 DEG C.
（4）Main fermentation：Then to step（2）The composite fermentation strain of 2.6 kg is added in gained mixture（Lactobacillus plantarum,
Lactobacillus acidophilus, acetobacter aceti, Lu Shi Zygosaccharomyces, the ratio between four are 3：3：3：1）, first carried out at 30 DEG C
Mechanical agitation type oxygen consumption ferments, mixing speed 30rmp/min；Fermentation period is 8day.
（5）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed,
24 DEG C are risen, and are carried out gradually cooling-down type and are fermented, fermentation period 9day, falling temperature gradient is 2 DEG C/day.
（6）Ageing：It will（4）Fermentation system carry out tank switching, at 5 DEG C, Ventilation Storage 2 months obtains passion fruit zymogen
Liquid.
（7）To the general physicochemical characteristics of passion fruit enzyme stoste（PH, ethanol content）And characteristic index（Total acid, vitamin
（B1, B2, B6, B12 are counted）, organic acid（It is calculated with total acid）, polyphenol content）It is detected, controls enzyme stoste quality.
（8）Seasoning liquid configures：Weigh 2kg royal jelly, 0.03 kg acesulfame potassiums, 0.1 kg citric acids, 0.02 respectively by quality
Kg vitamin Cs, with 10kg steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving.
（9）Allotment：To step（5）The mixed-flavouring liquor of 270kg is added in the enzyme stoste of gained（Si'te liquor）,7.5kg
Seasoning liquid is allocated, and carries out 25day low temperature chelatings, and chelates temperature is 14 DEG C.Through wine brewing engineering Technology R & D Center of company 2
Position national level taster, 3 winemakers for having experience abundant carry out subjective appreciations, while according to chemical examination detection physical and chemical index and outside
It sees, fragrance, the feature of taste, the flavor degree of overall merit wine sample is write out evaluation and marking, can be carried out to allotment ratio micro-
It adjusts.
（10）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, passes through vertical stainless steel diatomite mistake
Filter carries out coarse filtration, then uses stainless steel plate membrane filter refined filtration, fenestra mesh number is 0.45 micron, special by five-pointed star four
Wine（45°）It is seasoned, obtains passion fruit ferment alcoholic drink mixed with fruit juice.
（11）To the basic index such as alcoholic strength of the wine, pol（With glucose meter）, total acid（With Acetometer）With typical case's perfume
Gas feature（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element,（2R*, 2S*, 8aS*）- 3- hydroxyls passion fruit element,
（Z, E）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes,（E, F）6-（2- butenylidenes）- 1,5,5- front threes
Base -1- cyclohexene contents）It is detected, into quality control of serving a round of liquor to the guests.
(12) filling finished product：Filtered passion fruit ferment alcoholic drink mixed with fruit juice enters high-order bucket, is transferred to filling pipeline, wash bottle, punching
Drench, drain, lamp inspection, filling bottle, gland, computerized print (date of manufacture), bottle outlet examine, cleaning dry, arrange, labelling, casing,
Finished product.
The indices of the passion fruit ferment alcoholic drink mixed with fruit juice of the present embodiment are：
Organoleptic indicator
Color and luster：Amber transparent；Fragrance：Fragrance is elegant, has passion fruit fragrant；Taste：Fragrant strong fragrance, wine body exquisiteness are plentiful, return sweet and tasty
Only；Style：Wine body is coordinated, and has passion fruit ferment alcoholic drink mixed with fruit juice peculiar flavour.
Physical and chemical index
At 20 DEG C, passion fruit enzyme stoste ethanol content：0.43 % Vol, pH：3.64 total acid：8.13 g/L, vitamin
（B1, B2, B6, B12 are counted）：12.13 mg/kg, polyphenol content：0.497mg/g.
At 20 DEG C, the alcoholic strength of passion fruit ferment alcoholic drink mixed with fruit juice:Alcoholic strength:13.96 % Vol, with glucose meter, pol:
9.22g/L, with Acetometer, total acid:3.13g/L has unique passion fruit fragrance（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a-
Dihydro passion fruit element and（2R*, 2S*, 8aS*）The total content of -3- hydroxyls passion fruit element is 41 ug/L；（Z, E）6-（2- Aden
Alkenyl）- 1,5,5- trimethyl -1- cyclohexenes and（E, F）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes contain
Amount is 22 ug/L）.
Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.
Sanitary index：It is executed by GB/2757.
Embodiment 3
（1）Pretreatment of raw material：Maturity height is selected, without going rotten, black patches, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple
Or the dark purple passion fruit being advisable, it goes handle to clean, through washing, drains rear spare.
（2）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains the decladding passion fruit pulp of 1000kg.
（3）Slurries nutriment dissolves out：The potassium metabisulfite of 0.32kg is added into the decladding pulp and uses
Citric acid adjusts the pH value of the belt leather pulp to 6.5, is uniformly mixed, supplement glucose makes mixture sugar content to 25%.
Said mixture is subjected to low-temperature ultrasonic processing, ultrasonic time 30min, control mixture system temperature is 6 DEG C.
（4）Main fermentation：Then to step（2）The composite fermentation strain of 3.2 kg is added in gained mixture（Lactobacillus plantarum,
Lactobacillus acidophilus, acetobacter aceti, Lu Shi Zygosaccharomyces, the ratio between four are 3：3：3：1）, first carried out at 32 DEG C
Mechanical agitation type oxygen consumption ferments, mixing speed 40rmp/min；Fermentation period is 9day.
（5）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed,
24 DEG C are risen, and are carried out gradually cooling-down type and are fermented, fermentation period 9day, falling temperature gradient is 2 DEG C/day.
（6）Ageing：It will（4）Fermentation system carry out tank switching, at 6 DEG C, Ventilation Storage 2 months obtains passion fruit zymogen
Liquid.
（7）To the general physicochemical characteristics of passion fruit enzyme stoste（PH, ethanol content）And characteristic index（Total acid, vitamin
（B1, B2, B6, B12 are counted）, organic acid（It is calculated with total acid）, polyphenol content）It is detected, controls enzyme stoste quality.
（8）Seasoning liquid configures：Weigh 3kg royal jelly, 0.03 kg acesulfame potassiums, 0.1 kg citric acids, 0.02 respectively by quality
Kg vitamin Cs, with 10kg steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving.
（9）Allotment：To step（5）The mixed-flavouring liquor of 350kg is added in the enzyme stoste of gained（Maotai platinum wine）,
10kg seasoning liquids are allocated, and carry out 25day low temperature chelatings, and chelates temperature is 16 DEG C.Through company's wine brewing engineering technical research
The national taster in 2, center, 3 winemakers for having experience abundant carry out subjective appreciation, while referring to according to chemical examination detection physics and chemistry
Mark and appearance, fragrance, the feature of taste, the flavor degree of overall merit wine sample write out evaluation and marking, can be into allotment ratio
Row fine tuning.
（10）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, passes through vertical stainless steel diatomite mistake
Filter carries out coarse filtration, and it is 0.45 micron then to use stainless steel plate membrane filter refined filtration, fenestra mesh number, passes through Maotai platinum
It will in wine（52°）It is seasoned, obtains passion fruit ferment alcoholic drink mixed with fruit juice.
（11）To the basic index such as alcoholic strength of the wine, pol（With glucose meter）, total acid（With Acetometer）With typical case's perfume
Gas feature（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element,（2R*, 2S*, 8aS*）- 3- hydroxyls passion fruit element,
（Z, E）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes,（E, F）6-（2- butenylidenes）- 1,5,5- front threes
Base -1- cyclohexene contents）It is detected, into quality control of serving a round of liquor to the guests.
(12) filling finished product：Filtered passion fruit ferment alcoholic drink mixed with fruit juice enters high-order bucket, is transferred to filling pipeline, wash bottle, punching
Drench, drain, lamp inspection, filling bottle, gland, computerized print (date of manufacture), bottle outlet examine, cleaning dry, arrange, labelling, casing,
Finished product.
The indices of the passion fruit ferment alcoholic drink mixed with fruit juice of the present embodiment are：
Organoleptic indicator
Color and luster：Amber transparent；Fragrance：Fragrance is elegant, has passion fruit fragrant；Taste：Fragrant strong fragrance, wine body exquisiteness are plentiful, return sweet and tasty
Only；Style：Wine body is coordinated, and has passion fruit ferment alcoholic drink mixed with fruit juice peculiar flavour.
Physical and chemical index
At 20 DEG C, passion fruit enzyme stoste ethanol content：0.46 % Vol, pH：3.94,9.49 g/L of total acid, vitamin
（B1, B2, B6, B12 are counted）：13.77 mg/kg, polyphenol content：0.53mg/g.
At 20 DEG C, the alcoholic strength of passion fruit ferment alcoholic drink mixed with fruit juice:Alcoholic strength:15.44% Vol, with glucose meter, pol:
9.75g/L, with Acetometer, total acid:3.87g/L has unique passion fruit fragrance（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a-
Dihydro passion fruit element and（2R*, 2S*, 8aS*）The total content of -3- hydroxyls passion fruit element is 46 ug/L；（Z, E）6-（2- Aden
Alkenyl）- 1,5,5- trimethyl -1- cyclohexenes and（E, F）6-（2- butenylidenes）- 1,5,5- trimethyl -1- cyclohexenes contain
Amount is 23 ug/L）.
Execution standard：27588 alcoholic drink mixed with fruit juice of GB/T.
Sanitary index：It is executed by GB/2757.
The present invention is described in detail above, its object is to allow the personage for being familiar with this field technology that can understand this
The content of invention is simultaneously implemented, and it is not intended to limit the scope of the present invention, all Spirit Essence institutes according to the present invention
The equivalent change or modification of work should all cover within the scope of the present invention.
Claims (5)
1. a kind of passion fruit ferment alcoholic drink mixed with fruit juice, it is characterised in that：At 20 DEG C, the alcoholic strength of passion fruit ferment alcoholic drink mixed with fruit juice:12.5%Vol
~ 15.5% Vol, with glucose meter, pol:The g/L of 8g/L ~ 10, with Acetometer, total acid:The g/L of 2.5g/L ~ 4 have uniqueness
Passion fruit fragrance（（2R*, 4S*, 4aS*, 8aS*-）- 4,4a- dihydro passion fruit element and（2R*, 2S*, 8aS*）- 3- hydroxyl eggs
Total content >=30ug/L of fruit element）, wine body bright, fragrance is strong fragrant, wine body exquisiteness is plentiful, returns sweet and tasty net, has pure natural
The flavor of passion fruit, the passion fruit ferment alcoholic drink mixed with fruit juice are prepared by the following steps carried out successively：
（1）It is prepared by passion fruit slurries：Passion fruit is subjected to decladding, mashing obtains decladding passion fruit pulp, and the passion fruit is
Commercially available, 3.6 ~ 4.2 centimetres of fruit diameter, fruit is purple or dark purple is advisable；
（2）Slurries nutriment dissolves out：Be added into the decladding pulp account for the belt leather pulp weight 0.02% ~
0.032% potassium metabisulfite is simultaneously adjusted the pH value of the belt leather pulp to 5 ~ 6.5 using citric acid, be uniformly mixed,
Supplement glucose makes mixture sugar content to 25%, and carries out low-temperature ultrasonic processing, and ultrasonic time 30min controls mixture
System temperature is 4 ~ 6 DEG C；
（3）Main fermentation：Then to step（2）0.2% ~ 0.32% composite fermentation strain is added in gained mixture, first 28 DEG C ~ 32
Mechanical agitation type oxygen consumption fermentation is carried out at DEG C, mixing speed is 20 ~ 40rmp/min；Fermentation period is 7-9day；
（4）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed, 24 DEG C
It rises, carries out gradually cooling-down type and ferment, fermentation period 9day, falling temperature gradient is 2 DEG C/day；
（5）Ageing：It will（4）Fermentation system carry out tank switching, at 4 ~ 6 DEG C, Ventilation Storage 2 months obtains passion fruit enzyme stoste；
（6）Seasoning liquid configures：Weighed respectively by quality 1-2 parts of royal jelly, 0.02-0.03 part of acesulfame potassium, 0.05-0.1 parts
Citric acid, 0.02 part of vitamin C, with 10 parts of steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving；
（7）Allotment：To step（5）In the enzyme stoste of gained be added 20 ~ 35% mixed-flavouring liquor, 5-10 % seasoning liquid into
Row allotment, and 25day low temperature chelatings are carried out, chelates temperature is 12 ~ 16 DEG C；
（8）By step（6）Chelating systems, tank switching are obtained, 3000rpm centrifuges 20min, and the supernatant blends tune through blending liquor
Wine base after blending and tasting is first passed through vertical stainless steel diatomite filter and carries out coarse filtration, then uses stainless steel plate by taste
Membrane filter refined filtration, fenestra mesh number are 0.45 micron, obtain passion fruit ferment alcoholic drink mixed with fruit juice.
2. passion fruit enzyme stoste according to claim 1, it is characterised in that：Step（5）The passion fruit zymogen of gained
The alcoholic strength of liquid:≤0.5%；System pH 3.2 ~ 4.0；Total acid:8 g/L ~10 g/L；Vitamin（B1,B2,B6,B12）Content
10~14mg/kg；0.42 ~ 0.56mg/g of polyphenol content.
3. step according to claim 1（3）The group for the composite bacteria being related to becomes：Lactobacillus plantarum, lactobacillus acidophilus, line
Film acetobacter, Lu Shi Zygosaccharomyces, the ratio between four are 3：3：3：1.
4. according to step belonging to claim 1（7）The type for the mixed-flavouring liquor being related to is Hubei white clouds side wine, Si'te liquor, thatch
One kind in platform platinum wine.
5. a kind of production method of passion fruit ferment alcoholic drink mixed with fruit juice, it is characterised in that：It includes the following steps carried out successively：
（3）Main fermentation：Then to step（2）0.2% ~ 0.32% composite fermentation strain is added in gained mixture, first 28 DEG C ~ 32
Mechanical agitation type oxygen consumption fermentation is carried out at DEG C, mixing speed is 20 ~ 40rmp/min；Fermentation period is 7-9day；
（4）Secondary fermentation：After main fermentation, glucose is supplemented into main fermentation system to sugar content 18%, is sealed, 24 DEG C
It rises, carries out gradually cooling-down type and ferment, fermentation period 9day, falling temperature gradient is 2 DEG C/day；
（5）Ageing：It will（4）Fermentation system carry out tank switching, at 4 ~ 6 DEG C, Ventilation Storage 2 months obtains passion fruit enzyme stoste；
（6）Seasoning liquid configures：Weighed respectively by quality 1 ~ 2 part of royal jelly, 0.02 ~ 0.03 part of acesulfame potassium, 0.05 ~ 0.1 part
Citric acid, 0.02 part of vitamin C, with 10 parts of steps（1）Passion fruit pulp mixes, and fully obtains seasoning liquid after dissolving；
（7）Allotment：To step（5）In the enzyme stoste of gained be added 20 ~ 35% mixed-flavouring liquor, 5 ~ 10 % seasoning liquid into
Row allotment, and 25day low temperature chelatings are carried out, chelates temperature is 12 ~ 16 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486624A (en) * | 2018-12-11 | 2019-03-19 | 重庆科技学院 | A kind of mulberries dendrobium nobile anti-aging fermented wine and preparation method |
| CN116439335A (en) * | 2023-03-27 | 2023-07-18 | 广州浩恩奉仕食品有限公司 | Passion fruit flavored fermented fruits and preparation method thereof |
-
2018
- 2018-07-03 CN CN201810711699.0A patent/CN108795644A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486624A (en) * | 2018-12-11 | 2019-03-19 | 重庆科技学院 | A kind of mulberries dendrobium nobile anti-aging fermented wine and preparation method |
| CN116439335A (en) * | 2023-03-27 | 2023-07-18 | 广州浩恩奉仕食品有限公司 | Passion fruit flavored fermented fruits and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181113 |
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| WW01 | Invention patent application withdrawn after publication |