CN103184121A - Production process for hericium erinaceus-pineapple fruit wine - Google Patents
Production process for hericium erinaceus-pineapple fruit wine Download PDFInfo
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- CN103184121A CN103184121A CN2011104505209A CN201110450520A CN103184121A CN 103184121 A CN103184121 A CN 103184121A CN 2011104505209 A CN2011104505209 A CN 2011104505209A CN 201110450520 A CN201110450520 A CN 201110450520A CN 103184121 A CN103184121 A CN 103184121A
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Abstract
The invention discloses a production process for hericium erinaceus-pineapple fruit wine. The production process comprises the following steps of (1) preparing a hericium erinaceus lixivium mixture; (2) preparing a pineapple fruit meat puree; (3) mixing the hericium erinaceus lixivium mixture with the pineapple fruit meat puree to form a fermented mash, adding potassium metbisulphite and a pectinase and then adding an activated yeast solution; (4) pre-fermenting; (5) filtering, removing wine residues to obtain original crude wine, and post-fermenting; (6) filtering the post-fermented wine liquid with a membrane separation apparatus; (7) ageing the fruit wine and blending wines obtained in different batches; and (8) loading and sterilizing. A novel fermented fruit wine with low alcoholic content is developed by mixedly fermenting the hericium erinaceus and the pineapple, so that nutrition ingredients of the hericium erinaceus and the pineapple are retained. Whole fruit fermentation is adopted by the fermentation of the fruit wine, so that the nutrition ingredients can be better retained.
Description
Technical field
The present invention relates to a kind of brewing process of the edible mushrooms fruit wine that ferments, belong to the inebriant processing technique field.
Background technology
At present, the low-alcoholic fruit wine with nourishing function at home and abroad market has been subjected to people's favor, develops high-quality fruit wine kind and meets the wine industrial development direction that market comsupton trend and country formulate.The raw material of making fruit wine is selected for use mostly and is contained the higher berry fruit of sugar, as grape, mulberries etc.The present invention explores with fruit pineapple and the nutritious compound fruit wine of edible fungus hericium brew, has certain novelty.
Pineapple has another name called pineapple, and is nutritious, and its composition comprises carbohydrate, protein, fat, vitamin A, B
1, B
2, C, bromeline and calcium, phosphorus, iron, organic acid, nicotinic acid etc., especially higher with Vitamin C content.Contain bromeline in the pineapple, its energy decomposing protein, scleroproein and the blood clot in tissue blocked in dissolving, improves local blood circulation, diminishes inflammation and oedema; Contained sugar, salt and enzyme have diuretic properties in the pineapple, and suitably edible to ephritis, patients with hypertension is useful; The pineapple nature and flavor are sweet flat, have functions such as stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach quench one's thirst.The tempting fragrance of pineapple then is from the acid butyl ester in its composition, has saliva stimulating secretion and appetitive effect.
Hericium erinaceus (Bull. Ex Fr.) Pers. is one of four big mountains delicacy, is traditional medicine-food two-purpose good merchantable brand.The polysaccharide body that Hericium erinaceus (Bull. Ex Fr.) Pers. contains, polypeptide class and fatty substance, genetic material is synthetic in the energy anticancer, thus prevention and treatment alimentary tract cancer and other malignant tumours; Contain multiple amino acids and abundant polysaccharide body in the Hericium erinaceus (Bull. Ex Fr.) Pers., can be aid digestion, the curative effect of digestive tract diseases such as gastritis, cancer of the stomach, esophagus cancer, stomach ulcer, duodenal ulcer is attracted people's attention; Hericium erinaceus (Bull. Ex Fr.) Pers. has the function that improves body immunity, delaying sanility.The traditional Chinese medical science thinks that Hericium erinaceus (Bull. Ex Fr.) Pers. property is flat, flavor is sweet.Sharp the five internal organs are aid digestion; Have stomach invigorating, qi-restoratives, anticancer, the effect of kidney-nourishing essence; Cure mainly illnesss such as anorexia and loose stool, gastric and duodenal ulcer, neurasthenia, esophagus cancer, cancer of the stomach, dizzy, impotence, the edible Hericium erinaceus (Bull. Ex Fr.) Pers. of old person has the effect of nourishing and fit keeping function.
Nutritious fruit wine more and more is subjected to people's favor, and developing novel edible mushrooms fruit fermented wine can satisfy the demands of consumers.At present the Hericium erinaceus (Bull. Ex Fr.) Pers. wine product many be immersed in to soak in the high alcohol content liquor with Hericium erinaceus (Bull. Ex Fr.) Pers. make the existing research of pineapple fermented wine, but technology, technology are immature.The present invention develops a kind of novel nutrient fruit wine to rare edible fungus hericium and pineapple mixed fermentation.
Summary of the invention
The object of the invention is, is raw material with pineapple pulp and Hericium erinaceus (Bull. Ex Fr.) Pers. water soak solution, utilizes fruit wine yeast to ferment, and the making method of the strong novel Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine of a kind of nutritious, special taste, aroma is provided.
Technical scheme of the present invention is: a kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, and its step is as follows:
(1) adding the concentration massfraction in dry Hericium erinaceus (Bull. Ex Fr.) Pers. is 2～3% salt solution, the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 5～8 hours, thinly slice after draining away the water, the distilled water that adds 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, under 90～100 ℃ condition, heated 2～3 hours, and be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) with peeling after the pineapple cleaning, be cut into small pieces, carry out fragmentation with crusher, obtain the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:4～6, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase of 50～100mg/L, the enzyme activity of polygalacturonase is 100,000 u/g, adding sucrose adjustment pol is 18～20%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 5～10% sucrose solution, the quality of sucrose solution is 0.3～0.6 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03～0.05%, cultivate 30～60min in 38～40 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, fills not interspace as far as possible, carries out secondary fermentation, 15～20 ℃ of temperature controls, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4～6 months;
(7) wine of different batches can be blent after the fruit wine ageing, make its conformance with standard, the wine degree is 10～12%, and adjusting pol is 5～6%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, makes a bottle core temperature reach 80 ℃, keeps 10 minutes.
The invention has the beneficial effects as follows: product appearance of the present invention is limpid transparent, no suspended substance and throw out.Color: be faint yellow or golden yellow.Flavour: tart flavour is moderate.Fragrance: pineapple fruit aroma is preferably arranged.Style: the wine body is plentiful, and is quiet and tastefully laid out, and the style of typical pineapple wine is arranged.Sanitary index: meet standard GB 2758-2005 fermented wine hygienic standard.The present invention is Hericium erinaceus (Bull. Ex Fr.) Pers. and pineapple mixed fermentation, develops a kind of fermentation fruit wine of novel low-alcoholic, kept nutritive ingredient in Hericium erinaceus (Bull. Ex Fr.) Pers. and the pineapple.This wine fermentation adopts full pulp pulp fermentation, and fermenting process is divided into primary fermentation, secondary fermentation and three processes of ageing, can better keep nutritive substance.The Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine is nutritious, and most of crowds are suitable drinking all, and DEVELOPMENT PROSPECT is wide.
Embodiment
Embodiment 1
A kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) selects colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2% salt solution in dry Hericium erinaceus (Bull. Ex Fr.) Pers., the add-on of salt solution is 8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 5 hours, thinly slice after draining away the water, add the distilled water of 5 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, heating is 2 hours under 90 ℃ condition, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing usefulness requires the ripening degree height, and acidity is suitable, the crushing juice rate height, and aromatic flavour, not having goes rotten is advisable, and peels after pineapple is cleaned, and is cut into small pieces, and carries out fragmentation with crusher, obtains the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:4, form karusen, add the Potassium metbisulphite of 50mg/L and the polygalacturonase (enzyme activity: 100,000 u/g) of 50mg/L, adding sucrose adjustment pol is 18%%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 5%% sucrose solution, the quality of sucrose solution is 0.3～0.6 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03%, cultivate 30min in 38 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 20 ℃, 5 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, fills not interspace as far as possible, carries out secondary fermentation, 15 ℃ of temperature controls, and the secondary fermentation time is 30 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4 months;
(7) wine of different batches can be blent after the fruit wine ageing, make its conformance with standard, the wine degree is 10%, and adjusting pol is 5%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, makes a bottle core temperature reach 80 ℃, keeps getting final product in 10 minutes.
Embodiment 2
A kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) selects colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 3% salt solution in dry Hericium erinaceus (Bull. Ex Fr.) Pers., the add-on of salt solution is 15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 8 hours, thinly slice after draining away the water, add the distilled water of 8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, heating is 3 hours under 100 ℃ condition, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing usefulness requires the ripening degree height, and acidity is suitable, the crushing juice rate height, and aromatic flavour, not having goes rotten is advisable, and peels after pineapple is cleaned, and is cut into small pieces, and carries out fragmentation with crusher, obtains the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:6, form karusen, add the Potassium metbisulphite of 80mg/L and the polygalacturonase (enzyme activity: 100,000 u/g) of 100mg/L, adding sucrose adjustment pol is 20%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 10% sucrose solution, the quality of sucrose solution is 0.6 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.05%, cultivate 60min in 40 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 25 ℃, 7 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, fills not interspace as far as possible, carries out secondary fermentation, 20 ℃ of temperature controls, and the secondary fermentation time is 40 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 6 months;
(7) wine of different batches can be blent after the fruit wine ageing, make its conformance with standard, the wine degree is 12%, and adjusting pol is 6%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, makes a bottle core temperature reach 80 ℃, keeps getting final product in 10 minutes.
Embodiment 3
A kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) selects colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 3% salt solution in dry Hericium erinaceus (Bull. Ex Fr.) Pers., the add-on of salt solution is 10 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 6 hours, thinly slice after draining away the water, add the distilled water of 6 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, heating is 2.5 hours under 95 ℃ condition, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing usefulness requires the ripening degree height, and acidity is suitable, the crushing juice rate height, and aromatic flavour, not having goes rotten is advisable, and peels after pineapple is cleaned, and is cut into small pieces, and carries out fragmentation with crusher, obtains the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:5, form karusen, add the Potassium metbisulphite of 60mg/L and the polygalacturonase (enzyme activity: 100,000 u/g) of 80mg/L, adding sucrose adjustment pol is 20%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 8% sucrose solution, the quality of sucrose solution is 0.5 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.04%, cultivate 50min in 39 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 22 ℃, 6 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, fills not interspace as far as possible, carries out secondary fermentation, 18 ℃ of temperature controls, and the secondary fermentation time is 35 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 5 months;
(7) wine of different batches can be blent after the fruit wine ageing, make its conformance with standard, the wine degree is 12%, and adjusting pol is 6%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, makes a bottle core temperature reach 80 ℃, keeps getting final product in 10 minutes.
Embodiment 4
A kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine, its step is as follows:
(1) selects colory dry Hericium erinaceus (Bull. Ex Fr.) Pers., adding concentration massfraction is 2～3% salt solution in dry Hericium erinaceus (Bull. Ex Fr.) Pers., the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 5～8 hours, thinly slice after draining away the water, add the distilled water of 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, under 90～100 ℃ condition, heated 2～3 hours, be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) pineapple of wine brewing usefulness requires the ripening degree height, and acidity is suitable, the crushing juice rate height, and aromatic flavour, not having goes rotten is advisable, and peels after pineapple is cleaned, and is cut into small pieces, and carries out fragmentation with crusher, obtains the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:4～6, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase (enzyme activity: 100,000 u/g) of 50～100mg/L, adding sucrose adjustment pol is 18～20%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 5～10% sucrose solution, the quality of sucrose solution is 0.3～0.6 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, the Angel high reactivity fruit wine yeast dry yeast that adds karusen weight 0.03～0.05%, cultivate 30～60min in 38～40 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, fills not interspace as far as possible, carries out secondary fermentation, 15～20 ℃ of temperature controls, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, and the ageing time is more than 4～6 months;
(7) wine of different batches can be blent after the fruit wine ageing, make its conformance with standard, the wine degree is 10～12%, and adjusting pol is 5～6%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, makes a bottle core temperature reach 80 ℃, keeps getting final product in 10 minutes.
Claims (1)
1. the making method of a Hericium erinaceus (Bull. Ex Fr.) Pers. pineapple wine is characterized in that, its step is as follows:
(1) adding the concentration massfraction in dry Hericium erinaceus (Bull. Ex Fr.) Pers. is 2～3% salt solution, the add-on of salt solution is 8～15 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality, soaked 5～8 hours, thinly slice after draining away the water, the distilled water that adds 5～8 times of Hericium erinaceus (Bull. Ex Fr.) Pers. quality again, under 90～100 ℃ condition, heated 2～3 hours, and be cooled to 30 ℃, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture;
(2) will peel after the pineapple cleaning, stripping and slicing is carried out fragmentation with crusher, obtains the pineapple flesh puree;
(3) with Hericium erinaceus (Bull. Ex Fr.) Pers. leach liquor mixture and the pineapple flesh puree mixed with 1:4～6, form karusen, add the Potassium metbisulphite of 50～80mg/L and the polygalacturonase of 50～100mg/L, the enzyme activity of polygalacturonase is 100,000 u/g, add sucrose, adjusting pol is 18～20%, the yeast soln that adds activation then, the yeast soln preparation method of described activation: the preparation mass concentration is 5～10% sucrose solution, the quality of sucrose solution is 0.3～0.6 times of dried Hericium erinaceus (Bull. Ex Fr.) Pers. quality, add the Angel high reactivity fruit wine yeast dry yeast of karusen weight 0.03～0.05%, cultivate 30～60min in 38～40 ℃ of constant incubators, the yeast soln that obtains activating;
(4) leavening temperature of primary fermentation is 20～25 ℃, 5～7 days time;
(5) remove schlempe after the filtration, obtain former thick wine, former thick wine is put into the fat of the bacterium of going out, carries out secondary fermentation, and temperature is 15～20 ℃, and the secondary fermentation time is 30～40 days;
(6) the wine liquid after the secondary fermentation filters with membrane separation plant, carries out ageing, 4～6 months ageing time;
(7) wine of different batches can be blent after the fruit wine ageing, the wine degree is 10～12%, and adjusting pol is 5～6%;
(8) glass bottle wine is adopted in can and sterilization, and oak plug seals, and pasteurization is adopted in sterilization, and making bottle core temperature is 80 ℃, keeps 10 minutes.
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| CN201110450520.9A CN103184121B (en) | 2011-12-29 | 2011-12-29 | Production process for hericium erinaceus-pineapple fruit wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN105112248A (en) * | 2015-09-07 | 2015-12-02 | 马鞍山菌菌食品科技有限公司 | Heat-clearing appetizing pineapple wine |
| CN106032502A (en) * | 2015-03-17 | 2016-10-19 | 于汇 | Hericium erinaceus-hawthorn wine |
| CN111248369A (en) * | 2020-01-22 | 2020-06-09 | 北京千菌方菌物科学研究院 | Preparation method of hericium erinaceus beverage |
| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN116333841A (en) * | 2023-03-06 | 2023-06-27 | 东北农业大学 | Cactus fruit hericium erinaceus wine and preparation method thereof |
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| CN1059838A (en) * | 1990-09-11 | 1992-04-01 | 内蒙古大杨树*** | Hedgehog hydnum-wild flower beverage |
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| US20020172738A1 (en) * | 1999-09-13 | 2002-11-21 | Young Thomas B. | Alcohol sweetened and sparkling fruit ciders and method for same |
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| CN1059838A (en) * | 1990-09-11 | 1992-04-01 | 内蒙古大杨树*** | Hedgehog hydnum-wild flower beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351981A (en) * | 2013-07-31 | 2013-10-16 | 周冠旻 | Method for preparing pineapple wine |
| CN106032502A (en) * | 2015-03-17 | 2016-10-19 | 于汇 | Hericium erinaceus-hawthorn wine |
| CN105112248A (en) * | 2015-09-07 | 2015-12-02 | 马鞍山菌菌食品科技有限公司 | Heat-clearing appetizing pineapple wine |
| CN111248369A (en) * | 2020-01-22 | 2020-06-09 | 北京千菌方菌物科学研究院 | Preparation method of hericium erinaceus beverage |
| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN116333841A (en) * | 2023-03-06 | 2023-06-27 | 东北农业大学 | Cactus fruit hericium erinaceus wine and preparation method thereof |
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|---|---|
| CN103184121B (en) | 2014-11-05 |
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