CN102134538B - Rice bran-citrus wine and preparation method thereof - Google Patents
Rice bran-citrus wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a rice bran-citrus wine and a preparation method thereof, belonging to the technical field of a fruit wine and aiming to provide a rice bran-citrus wine and a preparation method thereof. The rice bran-citrus wine provided by the invention is prepared by the mixed fermentation of rice bran and a citrus juice. Compared with the citrus brandy, the rice bran-citrus wine provided by the invention has more abundant nutritive materials, contains additional natural vitamins and other beneficial components and has better health care effect. Compared with the conventional citrus fermented wine, the rice bran-citrus wine provided by the invention lowers the cost by replacing citrus with rice bran, and enhances the rice bran flavor of the citrus wine, thus obtaining a fermented wine having both citrus aroma and grain aroma. The invention provides a new way for the utilization of citrus and rice bran; and after technology transfer, the citrus added value can be increased, thereby helping the country to solve issues of agriculture, farmers and rural area, and providing a powerful channel for the yield and income increase of farmers. Thus, the invention has wide application prospects.
Description
Technical field
The present invention relates to meter skin citrus wine and preparation method thereof, belong to the fruit wine technical field.
Background technology
Citrus is one of China's 9 big advantageous agricultural products, nearly 2,600 ten thousand mu (the ranking first in the world) of national citrus culture area, about 1,600 ten thousand tons (second place of the world) of output.20 provinces (municipality directly under the Central Government) cultivations citrus is arranged, and wherein to economize (municipality directly under the Central Government) be Fujian, Zhejiang, Hunan, Sichuan, Guangxi, Guangdong, Hubei, Chongqing and Jiangxi (account for ultimate production 96%) for 9 main products.In recent years, along with the raising of breeding technique and the expansion of cultivated area, the citrus ultimate production increased year by year, but since factor such as added value of product is lower cause the orchard worker to get bumper crops and do not have a good harvest, serious contusion orchard worker's plantation enthusiasm.Be the marketing channel of expansion citrus, improve added value of product, exploitation citrus efficient technique of rainwater utilization is imperative.
At present, the existing relevant report that adopts the citrus wine brewing.As: application number is 00113219.9; Denomination of invention discloses a kind of method of producing brandy with citrus for the one Chinese patent application of " working method of citrus fermented wine and citrus brandy "; The wine that this method is produced belongs to liquor; Because the distillation link is arranged, significantly reduced difficult evaporable nutritive ingredient in the wine, also increased the products production cost.And for example: application number is 96114014.3; Denomination of invention is added the brewing method that glutinous rice is used for orange wine for the one Chinese patent application of " a kind of orange wine and brew method thereof " discloses citrus; Though this method can obtain having the fruit wine of fruital and Mi Xiang, adopting glutinous rice is raw material, if large-scale promotion will be to Chinese food security pressure boost; And cost also can increase the reduction product market competitiveness greatly.
Testa oryzae [different name]: the thin chaff of pestle head of pounding (" not Lu "), Gu Baipi (supplement to Thousand Golden Prescriptions), thin chaff (Holy Benevolent Prescriptions), pestle head chaff (" Shengji Zonglu "), rice not plump (Wang Ying " food book on Chinese herbal medicine "), rice bran (" New Compilation of Proved Recipes ").Testa oryzae is the by product of the rice course of processing, mainly is made up of wheat bran and plumule, is rich in nutritive substances such as food fibre, crude protein, crude fat and vitamin B group, accounts for 64% of the total nutritive ingredient of rice.At present, Testa oryzae mainly uses as feed, and this has greatly reduced the added value of product of Testa oryzae.
Summary of the invention
First technical problem to be solved by this invention provides the preparation method of a kind of meter skin citrus wine.
The preparation method of rice skin citrus wine of the present invention, it is by Testa oryzae and citrus juice mixed fermentation and make.
Wherein, Testa oryzae can be directly and citrus juice mixed fermentation, and better for the quality that makes prepared rice skin citrus wine, said Testa oryzae is processed a meter skin juice earlier; Make a meter skin citrus wine with citrus juice mixed fermentation then, wherein, Testa oryzae adopts following method to process a meter skin juice: Testa oryzae adds water, and regulating the pH value is 6～8; Soak, be heated to 40～50 ℃ then, add neutral protease enzymolysis, be warming up to 55～65 ℃ then; Add the saccharifying enzyme enzymolysis, filter, gained filtrating is a meter skin juice.
Further, the rice skin juice of the inventive method prepares in the process, in order to shorten enzymolysis time, improves hydrolysis result, and Testa oryzae was preferably pulverized 25～60 mesh sieves earlier, and adding water then and regulating the pH value is 6～8, soaks 10～30min.
Further, consider the factor of hydrolysis result, enzymolysis time, cost, the add-on of above-mentioned neutral protease is preferably 0.01～0.05% of Testa oryzae weight, and enzymolysis time is preferably 1～2h; The saccharifying enzyme add-on is preferably 0.01～0.05% of Testa oryzae weight, and enzymolysis time is preferably 1～2h.Neutral protease act as the protein that decomposes in the Testa oryzae; Saccharifying enzyme is claimed glucoamylase again, and formal name used at school is α-1,4-glucose hydrolysis enzyme, and effect is polysaccharide such as the starch decomposition with Testa oryzae, could be better by the microbial fermentation utilization through the Testa oryzae behind the enzymolysis.
Further; In order to improve the quality of prepared rice skin citrus wine, said citrus juice adopts following method to process: citrus peeling, stoning, squeeze the juice; Add the hesperidinase of fruit juice weight 0.03～0.1% and the naringinase of citrus juice weight 0.03～0.1% then; Enzymolysis 0.5～1.5h is so that the citrus juice debittering promptly gets citrus juice.Wherein, citrus juice is processed also can also add an amount of inhibitor and fungistat, as: add 90～140mg potassium metabisulfite in every liter of citrus juice.
Further, in order to improve the quality of prepared rice skin citrus wine, the preferred following steps of preparation method of rice skin citrus wine of the present invention: rice skin juice and citrus juice by volume 2～3: 3～2 mix; Pol to 12～16% (white sugar, glucose, sucrose etc. all can) is regulated in sugaring, and inoculation yeast saccharomyces cerevisiae (conventional yeast saccharomyces cerevisiae get final product) fermented 10～15 days in 23～27 ℃; Ageing; Clarification is filtered, and sterilization is the De Mipi citrus wine.
Further, take all factors into consideration fermentation time, alcoholic strength and residual sugar amount factor, the inoculum size of the yeast saccharomyces cerevisiae in the inventive method (refer to yeast saccharomyces cerevisiae enlarged culturing after bacterium liquid weight) is preferably 5～11% of meter skin juice and citrus juice gross weight.
Wherein, in the fermenting process of rice skin citrus wine, can produce a small amount of glycerine, succsinic acid, acetic acid, fusel wet goods material, these materials can make wine produce pungent taste, reduce the quality of wine; In order to reduce the pungent taste in the wine, improve the quality of wine, need carry out ageing (the new wine that harsh output is taken to new wine; Not pure and mild, can only calculate work in-process, generally all need pass through the storage certain hour; Let its natural " aging ", can reduce pungency, the sharp flavor of new wine, make the wine body soft agreeable to the taste; Mellow aromatic, taste is coordinated, and this phenomenon is called " aging " or " ageing " in liquor industry); Wherein, the temperature during ageing is preferably 10～15 ℃, and the ageing time is preferably 30～50 days.
Wherein, in fermentation, also can produce some suspended substances and deposition, the back yeast is accomplished in fermentation also can sedimentation, in order to improve the liquor quality, reduces difficulty in filtration, also carries out clarifying treatment after the ageing, then filtration.In order to improve the clarifying treatment effect, preferably adopt the clarification by freezing method to handle, freezing temp is preferably-5 ℃～-1 ℃, and freezing time is 0.5～1 hour.Freezingly colloid is concentrated and dehydration, so just change colloidal character, under freezing conditions filter effect is better.Filter method can adopt zeyssatite fining process and gelatin-conventional fruit wine treatment processs such as tannin fining process.
Wherein, according to concrete needs, also a rice skin citrus wine for preparing is carried out allocation processing before the sterilization.Allocation processing can be met the alcoholic strength of demand and the rice skin citrus wine of acidity, handles getting final product by conventional concocting method.
Wherein, above-mentioned sterilising method can adopt ordinary method.As adopt the method for heating in water bath to 85 ℃ sterilization 15min to kill the mikrobe in meter skin citrus wine, and make the enzyme inactivation in the wine.
Second technical problem to be solved by this invention provides the prepared rice skin citrus wine by the preparation method of above-mentioned rice skin citrus wine.
Rice skin citrus wine of the present invention and citrus brandy compare, and its nutritive substance is horn of plenty more, also contains beneficiating ingredients such as natural complex, has more health-care effect.Compare with conventional citrus fermented wine, rice skin citrus wine of the present invention substitutes citrus with Testa oryzae on the one hand, can reduce cost; Increased citrus wine rice skin local flavor on the other hand, having obtained existing citrus fruital has the fragrant fermented wine of grain again.The present invention provides a kind of new approach for the utilization of citrus and Testa oryzae, and technology popularization can increase the citrus added value, helps country to solve the agriculture, rural areas and farmers problem, for peasant's increasing both production and income provides strong channel, has broad application prospects.
Description of drawings
Fig. 1 rice skin of the present invention citrus wine process flow sheet;
Fig. 2 is the alcoholic strength comparison diagram of rice skin citrus wine of the present invention and citrus wine;
Fig. 3 is the residual sugar amount comparison diagram of meter skin citrus wine and citrus wine.
Embodiment
The preparation method of rice skin citrus wine of the present invention, it is by Testa oryzae and citrus juice mixed fermentation and make.
Wherein, Testa oryzae can be directly and citrus juice mixed fermentation, and better for the quality that makes prepared rice skin citrus wine, said Testa oryzae is processed a meter skin juice earlier; Make a meter skin citrus wine with citrus juice mixed fermentation then, wherein, Testa oryzae adopts following method to process a meter skin juice: Testa oryzae adds water, and regulating the pH value is 6～8; Soak, be heated to 40～50 ℃ then, add neutral protease enzymolysis, be warming up to 55～65 ℃ then; Add the saccharifying enzyme enzymolysis, filter, gained filtrating is a meter skin juice.
Further, the rice skin juice of the inventive method prepares in the process, in order to shorten enzymolysis time, improves hydrolysis result, and Testa oryzae was preferably pulverized 25～60 mesh sieves earlier, and adding water then and regulating the pH value is 6～8, soaks 10～30min.
Further, consider the factor of hydrolysis result, enzymolysis time, cost, the add-on of above-mentioned neutral protease is preferably 0.01～0.05% of Testa oryzae weight, and enzymolysis time is preferably 1～2h; The saccharifying enzyme add-on is preferably 0.01～0.05% of Testa oryzae weight, and enzymolysis time is preferably 1～2h.Neutral protease act as the protein that decomposes in the Testa oryzae; Saccharifying enzyme is claimed glucoamylase again, and formal name used at school is α-1,4-glucose hydrolysis enzyme, and effect is polysaccharide such as the starch decomposition with Testa oryzae, could be better by the microbial fermentation utilization through the Testa oryzae behind the enzymolysis.
Further; In order to improve the quality of prepared rice skin citrus wine, said citrus juice adopts following method to process: citrus peeling, stoning, squeeze the juice; Add the hesperidinase of fruit juice weight 0.03～0.1% and the naringinase of citrus juice weight 0.03～0.1% then; Enzymolysis 0.5～1.5h is so that the citrus juice debittering promptly gets citrus juice.Wherein, citrus juice is processed also can also add an amount of inhibitor and fungistat, as: add 90～140mg potassium metabisulfite in every liter of citrus juice.
Further, in order to improve the quality of prepared rice skin citrus wine, the preferred following steps of preparation method of rice skin citrus wine of the present invention: rice skin juice and citrus juice by volume 2～3: 3～2 mix; Pol to 12～16% (white sugar, glucose, sucrose etc. all can) is regulated in sugaring, and inoculation yeast saccharomyces cerevisiae (conventional yeast saccharomyces cerevisiae get final product) fermented 10～15 days in 23～27 ℃; Ageing; Clarification is filtered, and sterilization is the De Mipi citrus wine.
Further, take all factors into consideration fermentation time, alcoholic strength and residual sugar amount factor, the inoculum size of the yeast saccharomyces cerevisiae in the inventive method (refer to yeast saccharomyces cerevisiae enlarged culturing after bacterium liquid weight) is preferably 5～11% of meter skin juice and citrus juice gross weight.
Wherein, in the fermenting process of rice skin citrus wine, can produce a small amount of glycerine, succsinic acid, acetic acid, fusel wet goods material, these materials can make wine produce pungent taste, reduce the quality of wine; In order to reduce the pungent taste in the wine, improve the quality of wine, need carry out ageing (the new wine that harsh output is taken to new wine; Not pure and mild, can only calculate work in-process, generally all need pass through the storage certain hour; Let its natural " aging ", can reduce pungency, the sharp flavor of new wine, make the wine body soft agreeable to the taste; Mellow aromatic, taste is coordinated, and this phenomenon is called " aging " or " ageing " in liquor industry); Wherein, the temperature during ageing is preferably 10～15 ℃, and the ageing time is preferably 30～50 days.
Wherein, in fermentation, also can produce some suspended substances and deposition, the back yeast is accomplished in fermentation also can sedimentation, in order to improve the liquor quality, reduces difficulty in filtration, also carries out clarifying treatment after the ageing, then filtration.In order to improve the clarifying treatment effect, preferably adopt the clarification by freezing method to handle, freezing temp is preferably-5 ℃～-1 ℃, and freezing time is 0.5～1 hour.Freezingly colloid is concentrated and dehydration, so just change colloidal character, under freezing conditions filter effect is better.Filter method can adopt zeyssatite fining process and gelatin-conventional fruit wine treatment processs such as tannin fining process.
Wherein, according to concrete needs, also a rice skin citrus wine for preparing is carried out allocation processing before the sterilization.Allocation processing can be met the alcoholic strength of demand and the rice skin citrus wine of acidity, handles getting final product by conventional concocting method.
Wherein, above-mentioned sterilising method can adopt ordinary method.As adopt the method for heating in water bath to 85 ℃ sterilization 15min to kill the mikrobe in meter skin citrus wine, and make the enzyme inactivation in the wine.
Do further description below in conjunction with the embodiment specific embodiments of the invention, therefore do not limit the present invention among the described scope of embodiments.
Embodiment adopts the inventive method preparation rice skin citrus wine
Material therefor and equipment are following:
1 material and equipment
1.1 material: fresh citrus (commercially available, Sichuan, the place of production), fresh Testa oryzae (in rice source mill), white sugar (commercially available), GB317-1998 yeast (the Angel active dry yeast that Hubei Angel Yeast Co.,Ltd produces).
1.2 reagent: neutral protease AR (Long Huagongshijichang of Chengdu section); Saccharifying enzyme AR (Long Huagongshijichang of Chengdu section); Phenolphthalein AR (Kingsoft, Chengdu chemical reagent ltd); Fehling reagent (chemical reagent factory of Chongqing Chuan Dong chemical industry (group) ltd), glucose AR (Chongqing Bei Bei chemical reagent factory), potassiumiodide AR (Long Huagongshijichang of Chengdu section).
1.3 equipment: HR2004 juicer (Philip stirrer); HH-S thermostat water bath (Jintan City, Jiangsu Province positive group Instr Ltd.); The portable stainless steel steam sterilizer of DSX-280B (Shanghai Sanshen Medical Instrument Co., Ltd.); Analytical balance (plum Teller-Tuo benefit Instr Ltd.), DK-98-1 type electric-heated thermostatic water bath (Tianjin Tai Site Instr Ltd.), vertical electric pressure steam sterilizer (Shenan Medical Appliances Factory, Shanghai); 202-3AB type Constant Temp. Oven (Tianjin Tai Site Instr Ltd.), LD4-2A whizzer (Jiangyin Binjiang Medical Equipment Plant).
2 preparation processes
2.1 citrus juice preparation
Choose and do not have fresh citrus cleaning rotten, no disease and pest; Peel off the white skin (tangerine pith) of its crust and nexine, after chopping, the stoning, it is pressed into fruit juice with juicer; Add the hesperidinase of fruit juice weight 0.08% and the naringinase of fruit juice weight 0.08% and decomposed bitter-taste components 1 hour; Make the orange juice debitterize, add the potassium metabisulfite of 100mg/kg again, be used for suppressing the objectionable constituent of fruit juice.
2.2 rice skin juice preparation
Fresh Testa oryzae is pulverized the back cross 60 mesh sieves, contain in the triangular flask, add a certain amount of zero(ppm) water, adjust pH to 7 is mixed thoroughly and was soaked 20 minutes; Put into thermostat water bath heating in water bath to 45 ℃, add 0.03% neutral protease and mix reaction 1h thoroughly; Continue to be warming up to 60 ℃, adjust pH to 4.5, the saccharifying enzyme of adding 0.03%, reaction 1h; With three layers of gauze or absorbent cotton coarse filtration, get filtrating and sterilize subsequent use.
2.3 fermentation
Citrus juice and Mi Pi juice are according to 1: 1 mixed of volume ratio; Regulate pol to 14% with white sugar, the yeast-inoculated amount is 11%, and the yeast that activation is good inserts in sterilisable chamber in the rice skin citrus juice that mixes up pol; Behind the uniform mixing; Packing is gone in the triangular flask after the sterilization,, ferments 12 days under 25 ℃ of temperature the sealing of triangle bottleneck with preservative film.During the fermentation, regularly measure alcoholic strength, temperature, total acid, the pol of rice skin citrus wine every day, guarantees normally carrying out of fermentation, and final alcoholic strength reaches 8.5%vol, finishes fermentation.
2.4 fermentation aftertreatment
Ageing: can produce a small amount of glycerine, succsinic acid, acetic acid, fusel wet goods during the fermentation, bring pungent taste for new wine, ageing can promote esterification and the condensation reaction in the new wine, reduces the pungent taste of new wine.The ageing temperature: 12 ± 2 ℃, 35 days time.
Clarification: in fermentation, also can produce some suspended substances and deposition, yeast also can sedimentation after fermentation was accomplished.Present embodiment adopts freezing fining process to handle, and freezing temp is-2 ℃.Freezingly colloid is concentrated and dehydration, so just changed colloidal character, so at the back coagulation that thaws.This method is specially adapted to the fruit juice of mist-like bleary, and citrus juice juice is good especially with this method clarifying effect.
Allotment, smart filter, sterilization: through allotment wine degree, pol, the acidity of meter skin citrus wine are reached the set quota, promptly alcoholic strength is (8.5 ± 0.5) %vol, and the residual sugar amount is (2.5 ± 0.5) %, acidity mouthfeel appropriateness; For thoroughly removing throw out and suspended substance in the wine, adopt diatomite filter that wine appearance is carried out the essence filter, zeyssatite concentration is that 0.4% o'clock clarifying effect is best; Heating in water bath to 85 ℃ sterilization 15min kills the mikrobe in meter skin citrus wine, and makes the enzyme inactivation in the material.
3, comparative study
Adopt citrus juice to ferment separately, the test fermentation condition is: the yeast-inoculated amount is 11%, and leavening temperature is 25 ℃, and it is 14% that fermentation initially contains pol, and process steps such as fermentation aftertreatment are identical with embodiment.Compare alcoholic strength, residual sugar degree in the fermenting process, and obtained wine thereby is carried out the sense organ contrast.
The alcoholic strength result of rice skin citrus wine and citrus wine is as shown in Figure 2, and as can beappreciated from fig. 2, under same fermentation condition, the alcoholic strength that rice skin citrus wine produces is higher than common citrus wine all the time; See that from the fermentation net result alcoholic strength of rice skin citrus wine is high by 6.2% than common citrus wine also.It is thus clear that, in citrus juice, add rice skin juice and can promote the yeast zymamsis, produce the wine better effects if.
The residual sugar amount comparing result of rice skin citrus wine and citrus wine is as shown in Figure 3, can be found out that by Fig. 3 along with the carrying out of yeast zymamsis, the residual sugar amount descends gradually in whole fermentation process, and the residual sugar amount of rice skin citrus wine is higher than common citrus wine all the time.Can find in conjunction with Fig. 2 and Fig. 3; Rice skin citrus wine utilizes 11.8% sugar to generate the alcohol of 8.5%vol after 12 days fermentation ends; Conventional citrus wine utilizes 12.5% sugar to generate the alcohol of 8%vol, explain that transformation efficiency sugared in the rice skin citrus wine fermentation of the present invention is higher.
Rice skin citrus wine and citrus wine are carried out sensory evaluation, and the result is: two kinds of fruit wine outward appearances are all as clear as crystal, and the citrus fruital is all arranged, and different is, and rice skin citrus wine of the present invention has that unique rice skin grain is fragrant, make whole wine body note gas coordinate, plentiful.
Claims (6)
1. the preparation method of rice skin citrus wine is characterized in that: made by Testa oryzae and citrus juice mixed fermentation, said Testa oryzae is processed a meter skin juice earlier; Rice skin juice and citrus juice mix by volume at 2～3: 3～2, and sugaring adjusting pol to 12～16% is inoculated yeast saccharomyces cerevisiae; In 23～27 ℃ of fermentations 10～15 days; Ageing is filtered, and sterilization is the De Mipi citrus wine;
Wherein, Testa oryzae adopts following method to process a meter skin juice: Testa oryzae adds water, and regulating the pH value is 6～8, soaks; Be heated to 40～50 ℃ then, add neutral protease enzymolysis, be warming up to 55～65 ℃ then; Add the saccharifying enzyme enzymolysis, filter, gained filtrating is a meter skin juice; The add-on of neutral protease is 0.01～0.05% of a Testa oryzae weight, and enzymolysis time is 1～2h; The saccharifying enzyme add-on is 0.01～0.05% of a Testa oryzae weight, and enzymolysis time is 1～2h;
Said citrus juice adopts following method to process: citrus peeling, stoning, squeeze the juice, and add the hesperidinase of institute's squeezed juice weight 0.03～0.1% and the naringinase of citrus juice weight 0.03～0.1% then, enzymolysis 0.5～1.5h promptly gets citrus juice.
2. the preparation method of rice skin citrus wine according to claim 1 is characterized in that: when adopting Testa oryzae preparation rice skin juice, Testa oryzae was pulverized 25～60 mesh sieves earlier, and adding water then and regulating the pH value is 6～8, soaks 10～30min.
3. the preparation method of rice skin citrus wine according to claim 1, it is characterized in that: the temperature during ageing is 10～15 ℃, the ageing time is 30～50 days.
4. according to the preparation method of claim 1 or 3 described meters skin citrus wines, it is characterized in that: also adopt cold method to carry out clarifying treatment after the ageing, filter then; Wherein, freezing temp is-5～-1 ℃, and freezing time is 0.5～1 hour.
5. the preparation method of rice skin citrus wine according to claim 1 is characterized in that: also handle through rectification before the sterilization.
6. by the prepared rice skin citrus wine of the preparation method of each described rice skin citrus wine of claim 1～5.
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| CN104513754A (en) * | 2014-12-05 | 2015-04-15 | 柳州联海科技有限公司 | Process for biological brewing of heavy Chinese honey orange fruit wine |
| CN112126569A (en) * | 2020-11-09 | 2020-12-25 | 安徽省农业科学院蚕桑研究所 | Preparation method of compound mulberry pure juice fermented wine |
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| CN1157321A (en) * | 1996-12-27 | 1997-08-20 | 潘叶平 | Orange wine and its making method |
| CN1269399A (en) * | 1999-04-01 | 2000-10-11 | 南丰贡桔酒有限公司 | Dried orange wine and its brewage |
| CN101851569A (en) * | 2010-06-12 | 2010-10-06 | 华夏五千年(北京)葡萄酒股份有限公司 | Dry type citrus wine and brewing process thereof |
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| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | Black rice thick wine and production process thereof |
| CN1157321A (en) * | 1996-12-27 | 1997-08-20 | 潘叶平 | Orange wine and its making method |
| CN1269399A (en) * | 1999-04-01 | 2000-10-11 | 南丰贡桔酒有限公司 | Dried orange wine and its brewage |
| CN101851569A (en) * | 2010-06-12 | 2010-10-06 | 华夏五千年(北京)葡萄酒股份有限公司 | Dry type citrus wine and brewing process thereof |
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