CN109735417A

CN109735417A - A kind of preparation method of Ligustrum lucidum

Info

Publication number: CN109735417A
Application number: CN201811569954.9A
Authority: CN
Inventors: 闫丽
Original assignee: Linyi University
Current assignee: Linyi University
Priority date: 2018-12-21
Filing date: 2018-12-21
Publication date: 2019-05-10
Anticipated expiration: 2038-12-21
Also published as: CN109735417B

Abstract

The present invention provides a kind of preparation method of Glossy Privet Fruit Wine, after removal surface impurity is cleaned including S1, by the fresh glossy privet fruit of picking, carries out mashing and handles to obtain puree-like fruit of glossy privet pulp；S2, the complete fruit of glossy privet fruit after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step S1 is prepared, fruit wine yeast, sucrose and water mix, and carry out fermentation 25~30 days under the conditions of 18~25 DEG C, obtain fermentation liquid 1 retain it is spare；S3, to step S2 take out fermentation liquid fermentation material in add sucrose and water, carry out fermentation 10~15 days under the conditions of 18~25 DEG C, obtain fermentation liquid 2 retain it is spare；S4, filtered fluid 1 and filtered fluid 2 are uniformly mixed, are clarified, sterilization is filtered to obtain the final product.The Glossy Privet Fruit Wine unique flavor that is prepared using this method, mouthfeel are soft, full, full of nutrition, and product is without muddy and deposited phenomenon, stay in grade, the value with good marketing.

Description

A kind of preparation method of Glossy Privet Fruit Wine

Technical field

The invention belongs to fruit of glossy privet deep process technology fields, and in particular to a kind of preparation method of Glossy Privet Fruit Wine.

Background technique

Disclosing the information of the background technology part, it is only intended to increase understanding of the overall background of the invention, without certainty It is considered as recognizing or implying in any form that information composition has become existing skill well known to persons skilled in the art Art.

The fruit of glossy privet is the fruit of Oleaceae plants glossy privet (Ligustrum lucidum), annual mature primary, in China south North is distributed, resourceful.Its is cool in nature, sweet-bitter flavor, materials for improving vision, black hair, nourishing liver and kidney.Li Shizhen (1518-1593 A.D.) is remembered in its Compendium of Material Medica Carrying it has " strong yin, be good for waist and knee, improving eyesight " and other effects.Modern biomedical studies have shown that the fruit of glossy privet it is rich in effectively at Point, such as oleanolic acid, ursolic acid, oleic acid, the fruit of glossy privet acid and 18 kinds of microelements of 17 kinds of amino acid and Ca, Cu, Mn, Zn, Have the function of improving leucocyte, improve immunity of organisms, while there is hypoglycemic, reducing blood lipid, liver protection, anti-aging, diuresis, clear Heat dissipates the effects of fire, inhibiting bacteria and diminishing inflammation.

Currently, being studied for fruit of glossy privet deep processing less.Report in the prior art the fruit of glossy privet is cooked dry after be added Impregnated in white wine the fruit of glossy privet is steep in wine, however use the practical fruit of glossy privet crushing juice rate of the above method extremely low, so that a large amount of nutrition and wind Taste substance is not fully utilized, and raw material availability is low, wine body and flavor is thin, poor quality.And after the fruit of glossy privet is crushed by use Belt leather fermentation, although leaching the nutritional ingredient of the fruit of glossy privet and flavor substance sufficiently, also simultaneously make wine present acid, Style and features based on puckery, bitter, so that the palatability of wine is reduced, while the Glossy Privet Fruit Wine stability prepared is bad, Yi Fa Raw precipitating, is consequently belonging to extensive processing method, is unsuitable for carrying out industrialization large-scale production, is also unable to satisfy people and increasingly increases Long quality and health demand.

Summary of the invention

For above-mentioned problems of the prior art, inventor provides a kind of female through long-term technology and practical exploration The preparation method of loyal sub- wine, the Glossy Privet Fruit Wine unique flavor being prepared using the preparation method, mouthfeel are soft, full, nutrition It is abundant, while product is without muddy and deposited phenomenon, stay in grade, the value with good marketing.

One of the objects of the present invention is to provide a kind of preparation methods of Glossy Privet Fruit Wine.

The second object of the present invention is to provide the Glossy Privet Fruit Wine that the above method is prepared.

To achieve the goals above, the present invention relates to following technical schemes:

The first aspect of the invention, provides a kind of preparation method of Glossy Privet Fruit Wine, and the preparation method includes:

S1, it after the fresh glossy privet fruit cleaning of picking is removed surface impurity, carries out mashing and handles to obtain puree-like glossy privet Sub- pulp；

S2, the complete female being added into the puree-like fruit of glossy privet pulp that step S1 is prepared after cleaning removal surface impurity Loyal sub- fruit, fruit wine yeast, sucrose and water mix, and carry out fermentation 25~30 days under the conditions of 18~25 DEG C, obtain the retention of fermentation liquid 1 It is spare；

Sucrose and water are added in S3, the fermentation material for taking out fermentation liquid to step S2, is sent out under the conditions of 18~25 DEG C Ferment 10~15 days, obtain fermentation liquid 2 retain it is spare；

S4, filtered fluid 1 and filtered fluid 2 are uniformly mixed, are clarified, sterilized, filtering obtains fruit of glossy privet former wine.

Further, in the step S1,

The fruit of glossy privet fruit maturity of selection is more than or equal to 8 one-tenth, at this point, fruit of glossy privet fruit surface is purple, berry shape core Pulp is soft.

Further, in the step S2,

Puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water mass ratio be 100:10~ 30:0.08~0.15:13~16:50~60.

Further, in the step S3,

The mass ratio of fermentation material, sucrose and water is 100:15~18:70~90.

Further, in the step S4,

The mass ratio of filtered fluid 1 and filtered fluid 2 is 1:3~5 in mixed liquor.

The defecation method is the wheat bran and 0.1~0.3% (w/w) that 0.01~0.02% (w/w) is added into mixed liquor Honey.

The method for disinfection is pasteurization, and specific method is that 5~10min is sterilized under the conditions of 65~75 DEG C；To While terminating fermentation, it had both been able to maintain nutrition and the flavor of the fruit of glossy privet, while Glossy Privet Fruit Wine also can effectively be avoided to sell in storage Occurs secondary fermentation problem during selling.

The filter method is filtered using plate and frame cardboard filter.

Further, the preparation method further includes the steps that allotment after filtering: by the fruit of glossy privet former wine of different batches Whole allotment (being industry routine concocting method) is carried out by production ratio, so that wine product flavor is consistent；

Further, the preparation method further includes the storage and filling step after allotment；Wherein, storage uses Porcelain Jar Seal hiding mode.

The second aspect of the invention provides the Glossy Privet Fruit Wine that above-mentioned preparation method is prepared.

Advantageous effects of the invention:

For the present invention by Optimizing Technical, finally obtaining Glossy Privet Fruit Wine using technologies such as fermenting twices has nutrition rich The advantages that richness, aroma is mellow, and wine body color is bronzing, clarification is bright glossy, and the sour-sweet alcohol taste of taste is soft, mellow and full tasty and refreshing, Alcoholic strength is 10~20%Vol, effectively improves the commercial value of the fruit of glossy privet；Simultaneously in preparation method, has been surprisingly found that and pass through The adding proportion for adjusting complete fruit of glossy privet fruit Yu puree-like fruit of glossy privet pulp, can not only be obviously improved the mouth of Glossy Privet Fruit Wine Sense, color and smell, while the generation again of deposited phenomenon after placement a period of time can also be effectively reduced.The present invention can use Simple glass bottle packaging, can save at normal temperature 24 months or more, no obvious mouthfeel variation, without the phenomenon that addles.

Specific embodiment

It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field The identical meanings of understanding.

It should be noted that term used herein above is merely to describe specific embodiment, and be not intended to restricted root According to the illustrative embodiments of the application.As used herein, unless the context clearly indicates otherwise, otherwise singular Also it is intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet Include " when, indicate existing characteristics, step, operation, device, component and/or their combination.

As previously mentioned, being studied for fruit of glossy privet deep processing less.It is reported after cooking and drying by the fruit of glossy privet in the prior art Be added white wine in impregnate the fruit of glossy privet is steep in wine, however use the practical fruit of glossy privet crushing juice rate of the above method it is extremely low so that a large amount of nutrition It is not fully utilized with flavor substance, raw material availability is low, wine body and flavor is thin, poor quality.

In view of this, providing a kind of preparation method of Glossy Privet Fruit Wine, the system in the specific embodiment of the present invention Preparation Method includes:

In still another embodiment of the invention, the step S1,

In still another embodiment of the invention, in the step S2,

Wherein, fruit wine yeast is selected from Angel grape wine high activity dried yeast BV818 or Angel red wine yeast RW or Supreme Being Primary bodyguard grape wine-fruit wine special yeast；It is preferable to use Angel grape wine high activity dried yeast BV818.

In still another embodiment of the invention, in the step S3,

The mass ratio of fermentation material, sucrose and water is 100:15~18:70~90.

In still another embodiment of the invention, in the step S4,

In still another embodiment of the invention, the defecation method is that 0.01~0.02% is added into mixed liquor (w/w) honey of wheat bran and 0.1~0.3% (w/w)；By the way that wheat bran and honey is added, the product after not only making clarification is more Safety, transparent glossy, while the addition of above-mentioned mass parts honey help further shelter Glossy Privet Fruit Wine excessively hardship, sour, puckery The shortcomings that, reconcile the taste and flavor of Glossy Privet Fruit Wine.

In still another embodiment of the invention, the method for disinfection is pasteurization, specific method be 65~ 5~10min is sterilized under the conditions of 75 DEG C；While to terminate fermentation, it was both able to maintain nutrition and the flavor of the fruit of glossy privet, while also can It is enough that Glossy Privet Fruit Wine is effectively avoided secondary fermentation problem occur in storage sales process.

In still another embodiment of the invention, the filter method is filtered using plate and frame cardboard filter.

In still another embodiment of the invention, the preparation method further includes the steps that allotment after filtering: will not Fruit of glossy privet former wine with batch carries out whole allotment (being industry routine concocting method) by production ratio, so that wine product flavor one It causes；

In still another embodiment of the invention, the preparation method further includes the storage and filling step after allotment Suddenly；Wherein, storage seals hiding mode using Porcelain Jar.

In still another embodiment of the invention, the Glossy Privet Fruit Wine that the above method is prepared is provided.

Explanation is further explained to the present invention by the following examples, but is not construed as limiting the invention.It should be understood that These examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.Actual conditions are not specified in the following example Test method, carry out usually according to normal condition.

Embodiment 1

Glossy Privet Fruit Wine the preparation method is as follows:

(1) it by after the fresh glossy privet fruit cleaning removal surface impurity of picking, carries out mashing and handles to obtain puree-like glossy privet Sub- pulp.

(2) complete after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step (1) is prepared Fruit of glossy privet fruit, fruit wine yeast, sucrose and water mix, and carry out fermentation 25 days at 20 °C, obtain fermentation liquid 1 retain it is spare； Wherein, the mass ratio of puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water is 100:20:0.12: 15:55, fruit wine yeast use Angel grape wine high activity dried yeast BV818.

(3) it is taken out to step (2) in the fermentation material of fermentation liquid and adds sucrose and water, carry out fermentation 10 at 20 °C It, obtain fermentation liquid 2 retain it is spare；The mass ratio of fermentation material, sucrose and water is 100:16:80.

(4) filtered fluid 1 and filtered fluid 2 are uniformly mixed according to mass ratio 1:4, are clarified, sterilized, filtering obtains fruit of glossy privet original Wine.

(5) fruit of glossy privet former wine of different batches is carried out whole allotment by production ratio (is the conventional allotment side of industry Method) so that wine product flavor is consistent.

(6) Porcelain Jar envelope hiding, filling and sealing.

In step (1) and (2), fruit of glossy privet fruit maturity is more than or equal to 8 one-tenth.

In step (4), defecation method is the bee that the wheat bran and 0.3% (w/w) of 0.02% (w/w) are added into mixed liquor Honey；Using pasteurization: sterilizing 8min under the conditions of 70 DEG C；It is filtered using plate and frame cardboard filter.

Embodiment 2

Glossy Privet Fruit Wine the preparation method is as follows:

(2) complete after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step (1) is prepared Fruit of glossy privet fruit, fruit wine yeast, sucrose and water mix, and fermentation 28 days is carried out under the conditions of 25 DEG C, obtain fermentation liquid 1 retain it is spare； Wherein, the mass ratio of puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water is 100:20:0.12: 15:55, fruit wine yeast use Angel red wine yeast RW.

(3) it is taken out to step (2) in the fermentation material of fermentation liquid and adds sucrose and water, carry out fermentation 10 at 20 °C It, obtain fermentation liquid 2 retain it is spare；The mass ratio of fermentation material, sucrose and water is 100:18:90.

(4) filtered fluid 1 and filtered fluid 2 are uniformly mixed according to mass ratio 1:5, are clarified, sterilized, filtering obtains fruit of glossy privet original Wine.

(6) Porcelain Jar envelope hiding, filling and sealing.

In step (4), defecation method is the bee that the wheat bran and 0.3% (w/w) of 0.02% (w/w) are added into mixed liquor Honey；Using pasteurization: sterilizing 10min under the conditions of 65 DEG C；It is filtered using plate and frame cardboard filter.

Embodiment 3

Glossy Privet Fruit Wine the preparation method is as follows:

(2) complete after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step (1) is prepared Fruit of glossy privet fruit, fruit wine yeast, sucrose and water mix, and carry out fermentation 25 days at 20 °C, obtain fermentation liquid 1 retain it is spare； Wherein, the mass ratio of puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water is 100:10:0.15: 16:50, fruit wine yeast use Angel grape wine high activity dried yeast BV818.

(4) filtered fluid 1 and filtered fluid 2 are uniformly mixed according to mass ratio 1:3, are clarified, sterilized, filtering obtains fruit of glossy privet original Wine.

(6) Porcelain Jar envelope hiding, filling and sealing.

In step (4), defecation method is the bee that the wheat bran and 0.3% (w/w) of 0.02% (w/w) are added into mixed liquor Honey；Using pasteurization: sterilizing 10min under the conditions of 75 DEG C；It is filtered using plate and frame cardboard filter.

Experimental example 1

Glossy Privet Fruit Wine the preparation method is as follows:

(2) fruit wine yeast, sucrose and water are added into the puree-like fruit of glossy privet pulp that step (1) is prepared to mix, Carried out under the conditions of 20 DEG C fermentation 25 days, obtain fermentation liquid 1 retain it is spare；Wherein, puree-like fruit of glossy privet pulp, fruit wine yeast, sucrose Mass ratio with water is 120:0.12:15:55, and fruit wine yeast uses Angel grape wine high activity dried yeast BV818.

(6) Porcelain Jar envelope hiding, filling and sealing.

Experimental example 2

Glossy Privet Fruit Wine the preparation method is as follows:

(2) complete after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step (1) is prepared Fruit of glossy privet fruit, fruit wine yeast, sucrose and water mix, and carry out fermentation 25 days at 20 °C, obtain fermentation liquid 1 retain it is spare； Wherein, the mass ratio of puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water is 80:40:0.12: 15:55, fruit wine yeast use Angel grape wine high activity dried yeast BV818.

(6) Porcelain Jar envelope hiding, filling and sealing.

Experimental example 3

Glossy Privet Fruit Wine the preparation method is as follows:

(2) complete after cleaning removal surface impurity is added into the puree-like fruit of glossy privet pulp that step (1) is prepared Fruit of glossy privet fruit, fruit wine yeast, sucrose and water mix, and carry out fermentation 28 days at 20 °C, obtain fermentation liquid 1 retain it is spare； Wherein, the mass ratio of puree-like fruit of glossy privet pulp, complete fruit of glossy privet fruit, fruit wine yeast, sucrose and water is 100:20:0.12: 15:55, fruit wine yeast use Angel grape wine high activity dried yeast BV818.

(3) it is taken out to step (2) in the fermentation material of fermentation liquid and adds sucrose and water, carry out fermentation 15 under the conditions of 23 DEG C It, obtain fermentation liquid 2 retain it is spare；The mass ratio of fermentation material, sucrose and water is 100:16:80.

(4) filtered fluid 1 and filtered fluid 2 are uniformly mixed according to mass ratio 1:1, are clarified, sterilized, filtering obtains fruit of glossy privet original Wine.

(6) Porcelain Jar envelope hiding, filling and sealing.

Labeled component oleanolic acid in the fruit of glossy privet former wine that 1-3 of the embodiment of the present invention and experimental example 1-3 are prepared Detected using HPLC method, chromatographic column be ODS column (4.6mm × 150mm, 5 μm), Detection wavelength 220nm, 30 DEG C of column temperature； Sample volume 10 μ L, flow velocity 1mL/min；Mobile phase: methanol: water (95:5).

Testing result see the table below 1.

Table 1

Group/index	Fruit of glossy privet former wine content of oleanolic acid (mg/mL)
		Embodiment 1	10.15
Embodiment 2	8.92
		Embodiment 3	9.45
Experimental example 1	10.67
		Experimental example 2	8.92
Experimental example 3	10.02

Using color, fragrance, taste and the style of the Glossy Privet Fruit Wine in each embodiment and experimental example as evaluation index It scores, Glossy Privet Fruit Wine sensory evaluation criteria is shown in Table 2, scoring number totally 10 people, using hundred-mark system to each index of Glossy Privet Fruit Wine It gives a mark, appraisal result is averaged, and the results are shown in Table 3.Table 2

Table 3

	Color	Fragrance	Taste	Style	Total score
						Embodiment 1	19.4	27.5	36.8	8.5	92.2
Embodiment 2	18.2	26.5	34.4	7.8	86.9
						Embodiment 3	19.1	26.2	35.3	8.2	88.8
Experimental example 1	18.9	24.5	29.2	6.8	79.4
						Experimental example 2	18.2	25.3	30.4	7.6	81.5
Experimental example 3	19.3	25.6	31.2	7.8	83.9

Stability test is carried out to the Glossy Privet Fruit Wine that 1-3 of the embodiment of the present invention and experimental example 1-3 is provided, takes storage respectively 1 month, 6 months and after 12 months Glossy Privet Fruit Wine carry out experimental observation and record.As a result 4 be see the table below.

Table 4

It should be noted that above example is only used to illustrate the technical scheme of the present invention rather than is limited.Although ginseng It is described the invention in detail according to given example, but those skilled in the art can be as needed to this hair Bright technical solution is modified or replaced equivalently, without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. a preparation method of Ligustrum lucidum, is characterized in that, described preparation method comprises:

S1, after the fresh Ligustrum lucidum fruit of picking is cleaned to remove surface impurity, carry out beating processing to obtain puree-like Ligustrum lucidum fruit pulp;

S2, to the puree-like Ligustrum lucidum pulp prepared in step S1, add the complete Ligustrum lucidum fruit, wine yeast, sucrose and water after cleaning and removing surface impurities, and mix well, and ferment at 18-25° C. for 25- For 30 days, the fermentation broth 1 was kept for later use;

S3, add sucrose and water again in the fermented substance of the fermentation broth taken out in step S2, carry out fermentation under the condition of 18～25 ℃ for 10～15 days, obtain fermentation broth 2 and keep for later use;

S4. Mix the filtrate 1 and the filtrate 2 evenly, clarify, sterilize, and filter to obtain the original Ligustrum lucidum wine.

2. The preparation method of Ligustrum lucidum wine as claimed in claim 1, is characterized in that, in described step S1, the ripeness degree of selected Ligustrum lucidum fruit is greater than or equal to 80%.

3. the preparation method of Ligustrum lucidum wine as claimed in claim 1, is characterized in that, in described step S2, the quality of puree-like Ligustrum lucidum pulp, complete Ligustrum lucidum fruit, wine yeast, sucrose and water The ratio is 100:10-30:0.08-0.15:13-16:50-60.

4. the preparation method of Ligustrum lucidum as claimed in claim 1, is characterized in that, in described step S2, fruit wine yeast is selected from Angel wine high activity dry yeast BV818 or Angel red wine yeast RW or Dibos Special yeast for wine-fruit wine; preferably use Angel Wine High Active Dry Yeast BV818.

5. The preparation method of Ligustrum lucidum wine as claimed in claim 1, characterized in that, in the step S3, the mass ratio of fermented product, sucrose and water is 100:15-18:70-90.

6 . The preparation method of Ligustrum lucidum wine as claimed in claim 1 , wherein, in the step S4 , the mass ratio of the filtrate 1 to the filtrate 2 in the mixed solution is 1:3 to 5. 7 .

7. The preparation method of Ligustrum lucidum wine as claimed in claim 1, is characterized in that, described clarification method is to add the bran of 0.01～0.02% (w/w) and 0.1～0.3% (w/w) to mixed liquor /w) honey.

8. The preparation method of Ligustrum lucidum wine as claimed in claim 1, characterized in that, the sterilization method is pasteurization method, specifically sterilization at 65～75°C for 5～10min.

9. The preparation method of Ligustrum lucidum wine as claimed in claim 1, is characterized in that, described filtering method adopts plate and frame type cardboard filter to filter.

10. Ligustrum lucidum wine prepared by the preparation method of any one of claims 1-9.