CN101182444A - Method for preparing fermentation wine by super-high pressure technology - Google Patents
Method for preparing fermentation wine by super-high pressure technology Download PDFInfo
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g/L to 0.5g/L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g/L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.
Description
Technical field
The invention belongs to the deep process technology of fruit and vegetable food, especially relate to a kind of superhighpressure technology of utilizing of not adding sulfurous gas and prepare the method for fermentation fruit wine.
Background technology
The output of China's fruit is big in recent years, has nearly hundred million tons according to statistics every year, but can not in time digest nearly 20%～30%, caused great waste.Along with consumer demand and science and technology development, the research that uses it to fermentation fruit wine has had very big progress with production.
But, to the research of fruit wine with produce mostly, adhere rigidly to traditional fermentation process with reference to technology vinous, use SO
2Handle fermentation raw material.SO
2Kill or suppress the growth of unwanted bacterium and zymic as sterilant, suppress the activity of phenol oxidase, also have certain oxidation-resistance to prevent effects such as brown stain.Discover SO
2Enter that the back generates sulphite in the body, and by the sulfite oxidase in the histocyte it is oxidized to vitriol, by finally being excreted by urine after the normal detoxifcation, therefore a spot of sulfurous gas enters body and can think safe and harmless.SO
2Toxicity mainly shows as through occupation contact and the caused acute and chronic harm of excessive feed, acute poisoning can cause eye, nose, mucosa irritation symptom, produce laryngospasm, laryngeal edema, bronchospasm when serious, a large amount of suctions can cause pulmonary edema, suffocate, go into a coma even death.SO
2And in the body derivative not only to the toxic effect of respiratory organs, and to all toxic effect of other multiple organs (as brain, the heart, liver, spleen, stomach, intestines, kidney, thymus gland, testis and medullary cell).Epidemiology survey shows SO in the air
2Concentration surpasses 0.15mg/m
3, particle concentration surpasses 2.0mg/m
3The time, the admission rate of respiratory system disease obviously rises, for the patient who has respiratory system disease, SO
2Concentration raises can make sxs such as patient's cough, expectoration, expiratory dyspnea, and pulmonary function descends SO
2Be water miscible irritant gas, easily absorbed by the watery mucus of the upper respiratory tract and bronchial mucosa.SO in the mucus
2Being converted into sulphite or hydrosulphite post-absorption goes into blood and is distributed in whole body rapidly.SO
2Can stimulate the peripheral nerve susceptor in the airway smooth muscle, make tracheae or bronchoconstriction, Raw air way resistance and secretory product increase.Therefore, the people is at the SO that exposes higher concentration
2After, the change of symptom and FEV1 lung function index such as (Forced expiratory volume in one second, one second forced expiratory volumes) such as can occur very soon panting, breathe hard.In general, asthmatic patient is to SO
2Relatively more responsive, discover that asthmatic patient is exposed to 572 μ g/m
3SO
2Just can be observed FEV1 behind the 15min reduces.At 1114 μ g/m
3SO
2The time, FEV1 descends 10%; 1716 μ g/m
3SO
2The time descend 15%, as atmosphere SO
2Concentration is higher than 250 μ g/m
3The time can cause the aggravation of the Respiratory symptoms of Susceptible population.Therefore, in the world with China to the SO in the food
2Content strict restriction is all arranged, for example: SO
2The maximum usage quantity that can be used for grape wine, fruit wine etc. should not surpass 0.25g/kg, and sulfur dioxide residual quantities such as bamboo shoots, preserved fruit, mushroom and canned mushroom, grape, sauerkraut, grape wine and fruit wine all must not surpass 0.05g/kg.In addition, according to the study fruit wine during the fermentation the zymic metabolite also with SO
2Have an effect and produce bad material such as H
2S; SO
2Also can postpone zymic plays the ferment time or interrupts fermenting process or the like.Researcher is exploring always and is adding SO less
2Or other method is come fermentation fruit wine.Someone studies with heat-treating methods and handles fermentation raw material, but can give like this in the raw material heat-sensitive substance particularly some important nutrition cause damage, the final quality of fruit wine is produced severe bad influence.
Summary of the invention
The purpose of this invention is to provide in a kind of process of garden spgarden stuff fermentation fruit wine and do not add SO
2The superhighpressure technology of utilizing prepare the method for fermentation fruit wine.
Technical scheme of the present invention:
Utilize the superhighpressure technology preparation not add SO
2The technical process of fermented type fruit wine is: determine barrel secondary fermentation → high pressure sterilization → ageing → allotment → filtration → packing → fruit wine of fruit and vegetable materials → pre-treatment (clean removal of impurities etc.) → squeeze the juice → enzymolysis → filtrations → composition adjustment → autoclaving → inoculation Primary Fermentation →
Concrete steps are:
Determine fruit and vegetable materials: it is many to choose juice, sugared content height, the fruits and vegetables kind that special aroma is arranged such as mulberry fruit, blackberry, blueberry, raspberry, strawberry, pears, grape, apple, hami melon, watermelon, banana, tomato, red bayberry, Kiwifruit etc.; Pre-treatment: remove foreign material and the fruit that goes mouldy and rot, and clean up with the water that meets hygienic standard; Squeeze the juice: with juice extractor that fruits and vegetables are fully broken, making beating;
Enzymolysis: add 0.02mL～0.40mL liquid polygalacturonase by every kilogram of slurry and under 40 ℃～60 ℃ temperature, act on 1h～3h (raw material is different and different), pectin is decomposed, be beneficial to clarification filtration;
Filter: with the centrifugal 30min of the rotating speed of 5000rpm, get subsider juice, after the residue extruding, merge clear juice; Composition is adjusted: the conversion relation that generates 1 ° of alcohol by 1.7g sugar is with white sugar or honey or contain the sugared concentration that the high fruit juice concentrate of sugar is adjusted garden spgarden stuff, with citric acid or oxysuccinic acid its pH value is transferred to below 4;
Autoclaving: will mix up the garden spgarden stuff autoclaving of composition, pressure is 100MPa～1000MPa, time 1min～60min (sanitary conditions of looking garden spgarden stuff different with acidity carry out pressure and the time is used in combination);
The inoculation Primary Fermentation: add 0.2g～0.5g yeast-inoculated by every liter of garden spgarden stuff under aseptic situation, remained on 20 ℃～25 ℃ condition bottom fermentations 7～8 days, aerogenesis is not obvious then to be finished, and this moment, residual sugar reached about 1%;
Bucket secondary fermentation: wine liquid is separated with schlempe, and schlempe will squeeze out wine liquid, improves its yield.Under 10 ℃～20 ℃ temperature in liquor storage vessel secondary fermentation to residual sugar be below 0.1%;
High pressure sterilization: under the high pressure of 200MPa～500MPa, keep 20min～60min to carry out sterilization wine liquid, quicken the ageing of new wine simultaneously, eliminate and give birth to vinosity, make its fragrance soft;
Ageing: the wine aseptic storage ageing behind the high pressure sterilization reaches the aroma fruital and coordinates;
Allotment:, its sugar, alcoholic strength, acid etc. are allocated according to the requirement of product;
Filter: in order to guarantee quality product, deployed fruit wine is filtered, make its transparent clarification;
Packing: packaging vessel will meet hygienic standard, crosses the directly can of filterable fruit wine.
Advantage of the present invention is to adopt superhighpressure technology to substitute SO
2Handle preceding raw material of brewing fruit wine and the living wine after the fermentation ends, reach raw material and living wine are carried out antibacterial and germ-resistant effect, be implemented in the whole process of brewing fruit wine and do not add SO
2Because ultrahigh-pressure sterilization belongs to non-heat sterilization technology, under certain condition of high voltage, can kill or suppress the microorganism in the food, because of autoclaving is a physical process substantially, covalent linkage to low molecular compounds such as VITAMIN, pigment and flavour substancess does not have obvious influence, thereby make food keep original nutritive value, color and luster and natural flavour mountaineous preferably, this also be pressure technique present various food sterilizations, processing technique field unique characteristics.The psychological needs that the characteristics of the preservation integrity of super high pressure food color and nutritive ingredient and safety, health have been catered to the human consumer more meet the requirement of current green food, and market outlook are self-evident.In the brewing process of fruit wine, substitute SO with superhighpressure technology
2, suppress or kill microorganism in the garden spgarden stuff, can also keep original nutritive substance of garden spgarden stuff, high pressure can also quicken the after-ripening process in addition, shortens the production cycle, saves cost.
Embodiment
Example 1: utilize the no sulphur mulberry fruit wine of superhighpressure technology fermentation:
Choose red-purple, the ripening degree height, sugared content height has the mulberry fruit of special aroma, the fruit of removing foreign material and going mouldy and rot, clean up with the water that meets hygienic standard, fully broken with juice extractor, making beating, press 0.2mL/kg and add Novi's letter liquid polygalacturonase, with the centrifugal 30min of the rotating speed of 5000rpm, get subsider juice behind 45 ℃ of enzymolysis 1h, the juice of Fructus Mori soluble solids is transferred to about 20% with concentrated Succus Mali pumilae (soluble solids is 68%).300MPa, the Angel fruit wine yeast of access 0.5g/L after the 10min autoclaving, 20 ℃ fermented 7 days, and wine liquid separates with schlempe, and wine liquid drops to below 0.1% through secondary fermentation to residual sugar below 15 ℃ in liquor storage vessel.Former wine after the clarification is through 300MPa, and the 20min high pressure sterilization can be eliminated living vinosity simultaneously, makes its fragrance soft, quickens ageing.Then through allotment, filter with pack after do not added any sanitas, safe, contain the mulberry fruit wine of active skull cap components.
Example 2: utilize the no sulphur red bayberry fruit wine of superhighpressure technology fermentation:
Choose fresh, ripening degree is high, unabroken red bayberry, the fruit of removing foreign material and rotting, clean up with the water that meets hygienic standard, fully broken after the stoning with juice extractor, making beating press 0.1mL/kg and is added Novi and believe the liquid polygalacturonase, behind 45 ℃ of enzymolysis 1h with the centrifugal 15min of the rotating speed of 3000rpm, get subsider juice, the cranberry juice soluble solids is transferred to about 20% with syrup (concentration is 65%).100MPa, the Angel fruit wine yeast of access 0.3g/L after the 60min autoclaving, 20 ℃ fermented 7 days, and wine liquid separates with schlempe, and wine liquid drops to below 0.1% through secondary fermentation to residual sugar below 15 ℃ in liquor storage vessel.Former wine after the clarification is through 200MPa, and the 60min high pressure sterilization can be eliminated living vinosity simultaneously, makes its fragrance soft, quickens ageing.Then through allotment, filter with pack after do not added any sanitas, safe, contain the red bayberry fruit wine of abundant trace element, VITAMIN and active skull cap components.
Example 3: utilize the no sulphur strawberry wine of superhighpressure technology fermentation:
Choose fresh, ripening degree is high, unabroken strawberry, the fruit of removing foreign material and rotting, clean up with the water that meets hygienic standard, fully broken with juice extractor, making beating is pressed 0.45mL/kg and is added Novi's letter liquid polygalacturonase, behind 50 ℃ of enzymolysis 1h with the centrifugal 20min of the rotating speed of 5000rpm, get subsider juice, with honey (fructose and glucose concn are 60%) the strawberry juice soluble solids is transferred to about 20%, oxysuccinic acid is transferred to 3.5 with the pH value.Through 1000MPa, insert the Angel fruit wine yeast of 0.3g/L after the 3min autoclaving, 20 ℃ fermented 7 days, and wine liquid separates with schlempe, and wine liquid drops to below 0.1% through secondary fermentation to residual sugar below 15 ℃ in liquor storage vessel.Former wine after the clarification is through 500MPa, and the 30min high pressure sterilization can be eliminated living vinosity simultaneously, makes its fragrance soft, quickens ageing.Then through allotment, filter with pack after do not added any sanitas, safe, contain the strawberry wine of abundant trace element, VITAMIN and active skull cap components.
Claims (1)
1. utilize superhighpressure technology to prepare the method for fermentation fruit wine, it is characterized in that may further comprise the steps: determine barrel secondary fermentation → high pressure sterilization → ageing → allotment → filtration → packing → fruit wine of fruit and vegetable materials → pre-treatment (clean removal of impurities etc.) → squeeze the juice → enzymolysis → filtrations → composition adjustment → autoclaving → inoculation Primary Fermentation →; Be specially:
(1) determine fruit and vegetable materials: mulberry fruit, blackberry, blueberry, raspberry, strawberry, pears, grape, apple, hami melon, watermelon, banana, tomato, red bayberry, Kiwifruit can be used for the fruit and vegetable materials of fermentation fruit wine;
(2) the composition adjustment of raw material: the conversion relation that generates 1 ° of alcohol by 1.7g sugar is with white sugar or honey or contain the sugared concentration that the high fruit juice concentrate of sugar is adjusted garden spgarden stuff, with citric acid or oxysuccinic acid the pH value is transferred to below 4;
(3) autoclaving: will mix up the garden spgarden stuff autoclaving of composition, pressure is 100MPa～1000MPa, time 1min～60min;
(4) described inoculation Primary Fermentation with fall a bucket secondary fermentation condition: Primary Fermentation about 7 days under 20 ℃～25 ℃ conditions, secondary fermentation under 10 ℃～20 ℃ temperature then, alcoholic strength reaches the requirement of setting, residual sugar is lower than 1g/L, fermentation ends;
(5) high pressure sterilization of described living wine: with pressure is 200MPa～500MPa, and treatment time 20min～60min acts on the living wine that firm fermentation is come out.
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