CN109135998A - A kind of preparation method of acerbity-removing persimmon wine - Google Patents
A kind of preparation method of acerbity-removing persimmon wine Download PDFInfo
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- CN109135998A CN109135998A CN201810970200.8A CN201810970200A CN109135998A CN 109135998 A CN109135998 A CN 109135998A CN 201810970200 A CN201810970200 A CN 201810970200A CN 109135998 A CN109135998 A CN 109135998A
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 174
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 167
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 235000019640 taste Nutrition 0.000 claims abstract description 26
- 238000002525 ultrasonication Methods 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 13
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000012545 processing Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 239000004677 Nylon Substances 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 229920001778 nylon Polymers 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 244000055850 Diospyros virginiana Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 235000018553 tannin Nutrition 0.000 description 9
- 229920001864 tannin Polymers 0.000 description 9
- 239000001648 tannin Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000008395 clarifying agent Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- -1 By ultrasonication Polymers 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation methods of acerbity-removing persimmon wine, the method takes away the puckery taste to persimmon using the method that temperature adjustment is combined with ultrasonication, wine brewing yeast cake is added after carrying out composition adjustment by the clarified persimmon juice that enzymatic hydrolysis is obtained by filtration, prepares brewed wine of persimmon through 28 DEG C of fermentations.This method is simple and easy effectively, this method reduce the difficulty of persimmon deastringent, solves the problems such as wasting of resources of persimmon fruit and insufficient profit, and the method for the present invention obtains acerbity-removing persimmon wine clear obtained, fruity is coordinated, with short production cycle and liquor body style is prominent.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of preparation method of acerbity-removing persimmon wine.
Background technique
It is domestic at present for improve to persimmon deastringent time-consuming the problem of, be mostly addition deastringent agent, such as gelatin, using gelatin with
Tannin reaction generates complex precipitate to achieve the purpose that persimmon deastringent.
Mopan Persimmon is also referred to as a kind of persimmon, and fruit color is gorgeous, and fruity is sweet, be at present in the world most excellent puckery persimmon kind it
One.Its good quality, fruit is big, bright in luster, sweet flavor, but because containing a large amount of tannin in persimmon fruit, generation is not easy to remove
Astringent taste, to production and processing all bring very big limitation.In addition, persimmon yield is big, it is not easy to store after mature, room temperature
Often result in the soft rotten waste of persimmon fruit.Therefore brewing both can largely consume persimmon fresh fruit at persimmon wine after taking away the puckery taste to persimmon, make
Persimmon wine made of making has good color mouthfeel and health-care efficacy again, persimmon product retrofit is realized, to obtain
Higher profit reciprocation.
By retrieval, such as next chapter patent publication us relevant to present patent application is found:
A kind of production technology of persimmon wine (CN107674804A), shadow more for tannin content in persimmon wine production technology
Alcoholic fermentation process is rung, and is provided during the fermentation because addition pectase makes the possible exceeded problem of content of methanol
A kind of production technology of persimmon wine.
Steps are as follows:
(1) processing of raw material:
A. it selects fruit: selecting completely filled fruit, the fresh persimmon of no insect pest is cleaned, and carpopodium is removed；
B. it freezes: the persimmon after stalk will be gone to be placed in -9~-5 DEG C of environment, it is cooling to place 10~15h；
C. it gets warm again after a cold spell: the persimmon after freezing is placed in temperature in 0~5 DEG C of environment, get warm again after a cold spell 10~15h；
D. it is beaten: the persimmon after the improvements is subjected to mashing processing with juice extractor, obtain persimmon slurry；
E. color protection: the persimmon is starched and vitamin C is added and citric acid carries out color protection treatment；
F. citric acid tune pH value composition adjustment: is added to 3.5~4.5 in the persimmon slurry after color protection treatment；
G. clarification filtration: will be added calcium chloride, cellulase and clarifying agent by the persimmon slurry of composition adjustment, stand 80~
150min；Then it is filtered.
(2) alcoholic fermentation: saccharomyces cerevisiae is added in the filtered juice obtained after the filtering and sodium sulfite, uniform stirring are laggard
Row first fermentation, first fermentation temperature are adjusted to 20~30 DEG C, and ferment 24~48h；Then, the persimmon juice of first fermentation is put into close
In the container of envelope, carry out secondary fermentation, 25~45 DEG C of secondary fermentation temperature, ferment 4~7d after obtain persimmon wine.
(3) ageing: the persimmon wine after everfermentation is sealed, and 8~10d is stood at a temperature of 4~10 DEG C；
(4) post-processing: the persimmon wine after ageing is filtered, and bottling is put in storage storage after sterilization.
By comparison, the feedstock processing and finished product production method of present patent application and above-mentioned patent publication us exist
The difference of following essence:
(1) to the no temperature requirement of persimmon defrosting is frozen in the present invention, room temperature simplifies technique requirement.
(2) processing method of the invention is to separate persimmon skin and the pulp after thawing, and because containing a large amount of tannin in pericarp, is gone
Tentatively to be taken away the puckery taste to persimmon fruit, subsequent can separately process of the persimmon skin discarded is added in other food micromicro as auxiliary material.
(3) present invention is improvement Mopan Persimmon because introducing ultrasonic processing method containing astringent taste caused by a large amount of tannin,
By ultrasonication, tannin content in persimmon juice is not only reduced, and in the subsequent brewed wine of persimmon made and obtained, wine
Smart conversion ratio is higher.
(4) present invention removes puckery method to persimmon and combines for ultrasonication with heat treatment, nothing during taking away the puckery taste
Deastringent agent need to be additionally added, can also be reached except puckery requirement, and used time short operation is convenient.
(5) the persimmon berry juice after heating enzymatic hydrolysis and pomace are more easily separated.Using 100 mesh and 120 mesh nylon cloth bilayer mistakes
Filter obtained persimmon juice clear, without adding clarifying agent, this simple process and the natural flavour that ensure that fruit juice.
(6) it is fermented to the fermentation temperature of persimmon juice using 28 DEG C in the present invention, without adjusting temperature again.
Summary of the invention
It is an object of the invention to provide a kind of preparation method of acerbity-removing persimmon wine in place of overcome the deficiencies in the prior art,
This method is simple and easy effectively, and this method reduce the difficulty of persimmon deastringent, solve the wasting of resources of persimmon fruit and profit deficiency etc.
Problem, and the method for the present invention obtains obtained acerbity-removing persimmon wine clear, fruity is coordinated, with short production cycle and liquor body style is prominent
Out.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of preparation method of acerbity-removing persimmon wine, the method adjust the method combined with ultrasonication using temperature
It takes away the puckery taste to persimmon, adds wine brewing yeast cake, warp after carrying out composition adjustment by the clarified persimmon juice that enzymatic hydrolysis is obtained by filtration
28 DEG C of fermentations prepare brewed wine of persimmon.
Moreover, the acerbity removing method is as follows:
(1) after the fresh persimmon after picking being softened when -20~-50 DEG C of stored frozens, use normal temperature unfreezing, at this time persimmon skin with
Persimmon meat easily separates, and abandons persimmon skin for pulp and breaks into slurry, spare；
(2) taking persimmon slurry to be packed into container to be heated after progress ultrasonication 5min, heating temperature is 65 DEG C~75 DEG C,
Heating time is 20min~60min, and interval 10~15min stirring is primary；After heating, 50 ± 1 are down to persimmon slurry temperature degree
DEG C when, addition pectase digests persimmon slurry, and pectase additive amount is 140mg/L, after mixing evenly ultrasonication again
5min, 51 DEG C of enzymatic hydrolysis 2h, interval 10~15min stirring are primary；It is filtered after cooling with double-layer nylon cloth, obtains acerbity-removing persimmon clarification
Juice.
And, the specific steps are as follows:
(1) pick: selecting complete, full, no disease and pests harm persimmon fruit, vanning storage；
(2) freeze: when persimmon Ripening and Softening, being freezed in -20~-50 DEG C；
(3) squeeze the juice: freezing persimmon being taken to thaw at room temperature, skin and flesh separates after cleaning, carries out juicing processing to persimmon slurry, obtains persimmon
Slurry；
(4) take away the puckery taste the producing of processing and clarified persimmon juice: taking persimmon slurry to be packed into container and carry out ultrasonication 5min, in 65
DEG C~75 DEG C of heating take away the puckery taste 20~60min, interval 10~15min stirring is primary；After heating, 50 are down to persimmon slurry temperature degree ±
At 1 DEG C, pectase is added with the amount that additive amount is 120-140mg/L, after mixing evenly ultrasonication 5min again, 51 DEG C of enzymes
2h is solved, interval 10~15min stirring is primary；It is filtered after cooling with double-layer nylon cloth, obtains clarified persimmon juice；
(5) composition adjustment: the sugared content of clarified persimmon juice adds white granulated sugar and adjusts sugared content to 200- in 150 ± 5g/L
220g/L, addition sodium pyrosulfite make the SO that dissociates in persimmon juice2Content is 45-50mg/L, clarified persimmon juice pH value is 4.7 ±
0.05, pH value is adjusted to 3.7~4.0 with food grade citric acid；
(6) bacterium is connect: according to 1 × 107The amount of cfu/mL adds yeast cake；
(7) ferment: 28 DEG C ferment 5~7 days, obtain brewed wine of persimmon, after separating yeast, be placed in 4 DEG C of cooling ageing to get
Acerbity-removing persimmon wine.
The advantages of present invention obtains and good effect are:
1, this method is at low cost, simple process, by combining ultrasonication with heat treatment, using physical filtering
Method obtains persimmon subsider juice, this process can take away the puckery taste to puckery persimmon, obtain clear without additional addition deastringent agent, clarifying agent
Clear persimmon juice, lays a good foundation for subsequent brewing persimmon wine；And the method is easy to operate, ensure that the natural pure of fruit juice
It is pure；While consuming a large amount of fresh persimmons, gained brewed wine of persimmon aroma has both with fruity, and color clarification is very popular,
To improve persimmon added value of product, the comprehensive utilization of resources of persimmon fruit is realized；Meanwhile the method for the present invention and traditional to the puckery persimmon side of taking away the puckery taste
Method is different, more health environment-friendly, it is at low cost, compared with other techniques due to simple and easy to do will be suitble to industrialized production.
2, this method is starched by the persimmon that ultrasonication is crossed, and has excellent behavior taking away the puckery taste and increasing crushing juice rate, in addition, processing
The persimmon juice pol crossed can be improved 2~3 percentage points, and through subsequent alcohol content ratio of making in obtained persimmon wine without super
Sonication can be improved 21%.
3, the processed persimmon juice of this method, tannin content can reduce by 75.77%~80%, remaining tannin in finished wine
It can assign wine body special mouthfeel, so that aroma is well arranged, it will not be excessively boring.
4, the method for the present invention improves persimmon deastringent ability using ultrasonication, and the acerbity removing method is de- without adding gelatin etc.
Astringent auxiliary is taken away the puckery taste；Persimmon skin and flesh after defrosting is separated, pulp part is only taken；
This method is at low cost, with short production cycle, it is only necessary to which 5-7d both can achieve requirement of taking away the puckery taste, and it is all to brew mouthfeel color
Good brewed wine of persimmon, and persimmon added value can be improved, realize the comprehensive utilization of resources of persimmon fruit, while realizing persimmon again
The innovation of product processing method；Meanwhile the method for the present invention and general acerbity removing method for persimmon are different, introduce at ultrasonic wave
Reason technology, so that tannin content reduces in brewed wine of persimmon, ethanol content raising in wine, color clarification, micro- Huang is bright, fragrance is suitable
People, compared with similar products since flavor is prominent, production method is simple, it will the welcome by manufacturer and consumer.
Detailed description of the invention
Fig. 1 is one of process flow chart of the method for the present invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
One of concrete technology flow process of the method for the present invention can be such that raw material --- freezing --- defrosting --- skin and flesh
Separation --- --- filtering --- adjusting component --- fermentation --- ageing of taking away the puckery taste.As shown in Figure 1.
Embodiment 1
A kind of preparation method of acerbity-removing persimmon wine, the method adjust the method combined with ultrasonication using temperature
It takes away the puckery taste to persimmon, adds wine brewing yeast cake, warp after carrying out composition adjustment by the clarified persimmon juice that enzymatic hydrolysis is obtained by filtration
28 DEG C of fermentations prepare brewed wine of persimmon.
Specifically, steps are as follows:
(1) raw material: 4, persimmon of -20 DEG C of freezings are taken, 1200g is weighed about；
(2) it squeezes the juice: freezing persimmon is thawed at room temperature, skin and flesh separates after cleaning, carries out juicing processing to persimmon slurry；
(3) it takes away the puckery taste the producing of processing and clarified persimmon juice: taking persimmon slurry to be packed into container and carry out ultrasonication 5min, in 65
DEG C heating is taken away the puckery taste 40min, and interval 10min stirring is primary.After heating, when persimmon slurry temperature degree is down to 50 DEG C or so, to add
The amount that dosage is 120mg/L adds pectase, after mixing evenly ultrasonication 5min, 51 DEG C of enzymatic hydrolysis 2h again, interval 10min
Stirring is primary.It is filtered after cooling with 100 mesh and 120 mesh double-layer nylon cloth, obtains persimmon subsider juice；
(4) composition adjustment: addition white granulated sugar adjusts sugared content to 200g/L, adds sodium pyrosulfite and makes persimmon juice middle reaches
From SO2Content is 45mg/L, and clarified persimmon juice pH value is about 4.7, adjusts pH value to 3.8 with food grade citric acid；
(5) bacterium is connect: according to 1 × 107The amount of cfu/mL adds yeast cake；
(6) ferment: 28 DEG C ferment 5 days, obtain brewed wine of persimmon, after separating yeast, are placed in 4 DEG C of cooling ageing to get de-
Puckery persimmon wine.
Embodiment 2
A kind of preparation method of acerbity-removing persimmon wine, the method adjust the method combined with ultrasonication using temperature
It takes away the puckery taste to persimmon, adds wine brewing yeast cake, warp after carrying out composition adjustment by the clarified persimmon juice that enzymatic hydrolysis is obtained by filtration
28 DEG C of fermentations prepare brewed wine of persimmon.
Specifically, steps are as follows:
(1) raw material: 10, persimmon of -20 DEG C of freezings are taken, 3000g is weighed about；
(2) it squeezes the juice: freezing persimmon is thawed at room temperature, skin and flesh separates after cleaning, carries out juicing processing to persimmon slurry；
(3) it takes away the puckery taste the producing of processing and clarified persimmon juice: taking persimmon slurry to be packed into container and carry out ultrasonication 5min, in 75
DEG C heating is taken away the puckery taste 20min, and interval 10min stirring is primary.After heating, when persimmon slurry temperature degree is down to 50 DEG C or so, to add
The amount that dosage is 140mg/L adds pectase, and ultrasonication 5min is spaced in 51 DEG C of enzymatic hydrolysis 2h again after mixing evenly
10min stirring is primary.It is filtered slightly after cooling down with 100 mesh and 120 mesh double-layer nylon cloth, obtains persimmon subsider juice；
(4) composition adjustment: addition white granulated sugar adjusts sugared content to 200g/L, adds sodium pyrosulfite and makes persimmon juice middle reaches
From SO2Content is 45mg/L, and clarified persimmon juice pH value is about 4.7, adjusts pH value to 3.7~3.8 with food grade citric acid；
(5) bacterium is connect: according to 1 × 107The amount of cfu/mL adds yeast cake；
(6) ferment: 28 DEG C ferment 6 days, obtain brewed wine of persimmon, after separating yeast, are placed in 4 DEG C of cooling ageing to get de-
Puckery persimmon wine.
Embodiment 3
A kind of preparation method of acerbity-removing persimmon wine, the method adjust the method combined with ultrasonication using temperature
It takes away the puckery taste to persimmon, adds wine brewing yeast cake, warp after carrying out composition adjustment by the clarified persimmon juice that enzymatic hydrolysis is obtained by filtration
28 DEG C of fermentations prepare brewed wine of persimmon.
Specifically, steps are as follows:
(1) raw material: 20, persimmon of -30 DEG C of freezings are taken, 6000g is weighed about；
(2) it squeezes the juice: freezing persimmon is thawed at room temperature, skin and flesh separates after cleaning, carries out juicing processing to persimmon slurry；
(3) it takes away the puckery taste the producing of processing and clarified persimmon juice: taking persimmon slurry to be packed into container and carry out ultrasonication 5min, in 75
DEG C heating is taken away the puckery taste 40min, and interval 10min stirring is primary.After heating, when persimmon slurry temperature degree is down to 50 DEG C or so, to add
The amount that dosage is 140mg/L adds pectase, and ultrasonication 5min is spaced in 51 DEG C of enzymatic hydrolysis 2h again after mixing evenly
10min stirring is primary.It is filtered slightly after cooling down with 100 mesh and 120 mesh double-layer nylon cloth, obtains persimmon subsider juice；
(4) composition adjustment: addition white granulated sugar adjusts sugared content to 220g/L, adds sodium pyrosulfite and makes persimmon juice middle reaches
From SO2Content is 50mg/L, and clarified persimmon juice pH value is about 4.7, adjusts pH value to 3.7~3.8 with food grade citric acid；
(5) bacterium is connect: according to 1 × 107The amount of cfu/mL adds yeast cake；
(6) ferment: 28 DEG C ferment 7 days, obtain brewed wine of persimmon, after separating yeast, are placed in 4 DEG C of cooling ageing to get de-
Puckery persimmon wine.
The Quality Detection of acerbity-removing persimmon wine made from the method for the present invention, as a result and evaluation is as follows:
(1) appearance: supernatant liquid；
(2) color: bright golden yellow；
(3) flavor: the smell of fruits is very sweet, slightly alcohol smell；
(4) mouthfeel: mouthfeel is cool, and aroma is coordinated；
(5) technical indicator: alcohol content 12%~13%, 35~40 kinds of aroma substance type after ageing.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (3)
1. a kind of preparation method of acerbity-removing persimmon wine, it is characterised in that: the method is adjusted and ultrasonication phase using temperature
In conjunction with method take away the puckery taste to persimmon, by add after composition adjustment making wine to the clarified persimmon juice that is obtained by filtration of enzymatic hydrolysis
Yeast cake prepares brewed wine of persimmon through 28 DEG C of fermentations.
2. the preparation method of acerbity-removing persimmon wine according to claim 1, it is characterised in that: the acerbity removing method is as follows:
(1) after the fresh persimmon after picking being softened when -20~-50 DEG C of stored frozens, use normal temperature unfreezing, at this time persimmon skin and persimmon meat
It easily separates, abandons persimmon skin for pulp and break into slurry, it is spare；
(2) take persimmon slurry to be packed into container to be heated after progress ultrasonication 5min, heating temperature is 65 DEG C~75 DEG C, heating
Time is 20min~60min, and interval 10~15min stirring is primary；After heating, 50 ± 1 DEG C are down to persimmon slurry temperature degree
When, addition pectase digests persimmon slurry, and pectase additive amount is 140mg/L, after mixing evenly ultrasonication again
5min, 51 DEG C of enzymatic hydrolysis 2h, interval 10~15min stirring are primary；It is filtered after cooling with double-layer nylon cloth, obtains acerbity-removing persimmon clarification
Juice.
3. the preparation method of acerbity-removing persimmon wine according to claim 1, it is characterised in that: specific step is as follows:
(1) pick: selecting complete, full, no disease and pests harm persimmon fruit, vanning storage；
(2) freeze: when persimmon Ripening and Softening, being freezed in -20~-50 DEG C；
(3) squeeze the juice: freezing persimmon being taken to thaw at room temperature, skin and flesh separates after cleaning, carries out juicing processing to persimmon slurry, obtains persimmon slurry；
(4) take away the puckery taste the producing of processing and clarified persimmon juice: taking persimmon slurry to be packed into container and carry out ultrasonication 5min, in 65 DEG C~
75 DEG C are heated the 20~60min that takes away the puckery taste, and interval 10~15min stirring is primary；After heating, 50 ± 1 DEG C are down to persimmon slurry temperature degree
When, pectase is added with the amount that additive amount is 120-140mg/L, after mixing evenly ultrasonication 5min again, 51 DEG C of enzymatic hydrolysis
2h, interval 10~15min stirring are primary；It is filtered after cooling with double-layer nylon cloth, obtains clarified persimmon juice；
(5) composition adjustment: the sugared content of clarified persimmon juice adds white granulated sugar and adjusts sugared content to 200-220g/ in 150 ± 5g/L
L, addition sodium pyrosulfite make the SO that dissociates in persimmon juice2Content is 45-50mg/L, and clarified persimmon juice pH value is 4.7 ± 0.05,
PH value is adjusted to 3.7~4.0 with food grade citric acid；
(6) bacterium is connect: according to 1 × 107The amount of cfu/mL adds yeast cake；
(7) ferment: 28 DEG C ferment 5~7 days, obtain brewed wine of persimmon, after separating yeast, are placed in 4 DEG C of cooling ageing to get taking away the puckery taste
Persimmon wine.
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