CN107937208A - A kind of brewage process of gumbo wine - Google Patents
A kind of brewage process of gumbo wine Download PDFInfo
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- CN107937208A CN107937208A CN201711387389.XA CN201711387389A CN107937208A CN 107937208 A CN107937208 A CN 107937208A CN 201711387389 A CN201711387389 A CN 201711387389A CN 107937208 A CN107937208 A CN 107937208A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
A kind of fermentation technique of gumbo wine, including carrying out fermentation wine-making after fresh gumbo is pre-processed, secondary immersion after removal of impurities, store up wine ageing, up to gumbo wine, it is described fresh gumbo is subjected to pretreatment to include gumbo thin slice is placed in steam handling 5min, then the water for adding 4 times of amounts of gumbo weight is slowly stirred 30min, sodium acetate is added to adjust mixture ph to after 6.0, it is heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leachate, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keep the temperature 40h and stirred once every 0.5h, after be again heated to 85 DEG C and kill enzyme, it is spare.A kind of fermentation technique of gumbo wine of the present invention, the gumbo wine brewed using brewing method of the present invention has sweet tasty, the features such as mellow, and have the flavor and nutritional ingredient of gumbo concurrently, drink for a long time, it can promote longevity, spleen-and-stomach-invigorating, prevents cardiovascular and cerebrovascular disease, lower hyperlipidemia, hypertension, hyperglycemia, anti-treats constipation and other effects.
Description
Technical field
The invention belongs to field of wine brewing, is specially a kind of brewage process of gumbo wine.
Background technology
With increasingly increase of the society to functional food demand, gumbo is because of its special functional characteristic and well medicinal
Value is more and more widely paid attention to.
Gumbo, also known as swordweed, Abelmoschus esculentus, Radix Solani ferocis, originate in Africa, introduce China by India early 20th century.Gumbo
It is a kind of health-care vegetable with better nutritivity value, there is very high value of exploiting and utilizing and potentiality.The edible portion of gumbo
It is fruit pod, its tender and crisp succulence is lubricious oiliness, and fragrance is unique；Okra fruit pod meat is tender, lubrication, unique flavor, and nutritive value is high；
Also contain a kind of emplastic in young fruit, can be aid digestion, treatment gastritis, gastric ulcer, and liver and enhancing human tolerance can be protected；
Contain the mineral matters such as more potassium, calcium, iron, zinc, selenium, manganese in seed, it is possible to strengthen human body cancer-resisting ability；It is rich in
Vitamin C, can prevention of cardiovascular disease occur, improve immunity；Soluble Fiber can also promote the excretion of internal organic substance,
The accumulation of toxin in vivo is reduced, reduces cholesterol level.Gumbo generally as vegetables using can stir-fry and eat, cook, cold and dressed with sauce, system
Tank, cook soup and quick freezing process etc., also has seed carrying out extraction grease, protein or the substitute as coffee, its function is special
Property be mainly manifested in higher nutritive value and significant health care and two aspects of food therapy effect.Gumbo rich in protein,
The components such as fat, carbohydrate, vitamin, mineral matter, dietary fiber, flavones, polysaccharide, to heart, stomach, skin not only
It is with health role, there is antifatigue effect.The preferred vegetables that many countries eat as sportsman, are even more the elderly's
Health food.At present, the processing and utilization of gumbo also rests on the primary stage, strengthens gumbo function and is studied with health value, exploitation
Gumbo health foodstuff series, have important practical significance.
Since gumbo slurries viscosity is high, it is unfavorable for fermenting, healthcare okra wine produces at present, and it using gumbo fruit is main to be
Raw material, is aided with the technique productions such as soaking in Chinese liquor, filtering, clarification, and wine degree is high, production cycle length, and nutritional ingredient is low in wine.
The content of the invention
In order to solve the problems, such as that gumbo wine is all that immersion is low into nutritional ingredient on existing market, the purpose of the present invention is carry
Go out a kind of brewage process of gumbo wine, made wine by using fresh gumbo as fermentation base so that the gumbo wine of brew
Flavor is dense, and soup look is bright, and mouthfeel is soft smooth, can extract the active ingredient in gumbo, meet modern consumer
Requirement.
The technical solution taken to solve the above-mentioned problems of the present invention is：
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
5-10min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
30-50min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin
Leachate, the amylase of gumbo gross weight 1% is admixed draining and being cooled in 40 DEG C of gumbo thin slice, keep the temperature 40h and every
0.5h is stirred once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 20-50% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Beneficial effects of the present invention：
Firstth, the gumbo vegetables relatively low as sugar content are not easy to brew drinks, and common market is to be used as base liquor pair using high wine
Gumbo is soaked, and brewing method of the present invention is allowed to the condition for meeting wine brewing by being pre-processed to gumbo, its
One, a large amount of pectin are contained in fresh gumbo, pectin is an impediment to the fermentation of distiller's yeast yeast, but pectin helps to precipitate and clarifies just
Wine, therefore gumbo is removed into part pectin in the liquid environment of slant acidity, to build the environment for being suitable for yeast growth fermentation,
Second, gumbo sugar content is less, simple addition sucrose, which carries out fermentation, can only increase its sweet taste, meet yeast growth environment, not
The flavor of wine can be added to, therefore the gumbo for removing part pectin is digested using amylase, makes the shallow lake contained in gumbo
Powder is decomposed into carbohydrate, and the flavor of wine can also be further added in addition to supplementing part sugar；Remove pectin and amylase
The order of enzymolysis cannot exchange, and pectin is unfavorable for amylorrhexis starch；
Secondth, the pectin extracting soln that gumbo pretreatment produces before use after wine at the beginning of gumbo has been made cleans first wine
And purifying, that is, the original flavor of gumbo is remained, does not add external precipitating reagent as far as possible, on the other hand a small amount of pectin can increase
Add the mouthfeel of gumbo wine, be allowed to more soft smooth；
3rd, after being fermented using gumbo as fermentation base, also use fresh gumbo and carry out secondary immersion so that wind
Taste is denseer, and due to containing alcohol in first wine, can be by nutrition that is some not soluble in water in fresh gumbo but being dissolved in alcohols
Material dissolution, adds gumbo healthcare function of wine；
In conclusion a kind of fermentation technique of gumbo wine of the present invention, is brewed using brewing method of the present invention
Gumbo wine have sweet tasty, the features such as mellow, and have the flavor and nutritional ingredient of gumbo concurrently, drink, can prolong for a long time
Year lengthen one's life, spleen-and-stomach-invigorating, prevents cardiovascular and cerebrovascular disease, lower hyperlipidemia, hypertension, hyperglycemia, anti-treats constipation and other effects.
Embodiment
With reference to specific examples below, the present invention is described in further detail, and protection scope of the present invention is not limited to
In following embodiments.Implement process of the invention, condition, reagent, experimental method etc., in addition to the following content specially referred to,
It is among the general principles and common general knowledge in the art, content is not particularly limited in the present invention.
Embodiment 1
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
5min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
30min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leaching
Go out liquid, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keeps the temperature 40h and every 0.5h
Stir once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 20% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Embodiment 2
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
6.5min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
35min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leaching
Go out liquid, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keeps the temperature 40h and every 0.5h
Stir once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 25% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Embodiment 3
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
7.5min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
40min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leaching
Go out liquid, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keeps the temperature 40h and every 0.5h
Stir once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 35% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Embodiment 4
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
8min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
45min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leaching
Go out liquid, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keeps the temperature 40h and every 0.5h
Stir once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 45% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Embodiment 5
A kind of fermentation technique of gumbo wine, including secondary leaching after fermentation wine-making, removal of impurities is carried out after fresh gumbo is pre-processed
Bubble, stores up wine ageing, described fresh gumbo is carried out pretreatment to comprise the following steps up to gumbo wine：
Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten
Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；
10min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred
50min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin leaching
Go out liquid, the amylase of gumbo gross weight 1% is admixed in 40 DEG C of gumbo thin slice draining and being cooled to, keeps the temperature 40h and every 0.5h
Stir once, after be again heated to 85 DEG C and kill enzyme, it is spare.
It is described that pretreated gumbo progress fermentation wine-making is comprised the following steps：
Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add
Measure as the 50% of slurries gross weight；
Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%,
With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape
Wine brewing special yeast.
The removal of impurities is to filter the gumbo for carrying out fermentation wine-making, filtrate is obtained, according to 100 in filtrate:3 ratio adds
Add pectin leachate, clarified after stirring evenly, settling time 24h, gained is gumbo just wine.
The secondary immersion is the thin slice that fresh gumbo is cut into 0.2mm thickness, is immersed in the first wine by removal of impurities process, quiet
Soaking time is put as 10 days.
Claims (4)
- Carried out 1. a kind of fermentation technique of gumbo wine, including after fresh gumbo is pre-processed secondary after fermentation wine-making, removal of impurities Immersion, stores up wine ageing, up to gumbo wine, it is characterised in that：It is described fresh gumbo is subjected to pretreatment to comprise the following steps：Step 1: selecting with the peculiar pure and fresh taste of gumbo, being raw material without rotten, gumbo of the maturity more than 7 one-tenth, remove rotten Rotten, turning black and changing color, aging and the inadequate gumbo of maturity, dry after cleaning, are cut into the thin slice of thickness 0.2mm, spare；5-10min is handled Step 2: gumbo thin slice is placed in steam, the water for then adding 4 times of amounts of gumbo weight is slowly stirred 30-50min, adds sodium acetate to adjust mixture ph to after 6.0, being heated to 95 DEG C and constant temperature 60min, the liquid of bleeding is pectin Leachate, the amylase of gumbo gross weight 1% is admixed draining and being cooled in 40 DEG C of gumbo thin slice, keep the temperature 40h and every 0.5h is stirred once, after be again heated to 85 DEG C and kill enzyme, it is spare.
- A kind of 2. fermentation technique of gumbo wine as claimed in claim 1, it is characterised in that：It is described to pretreated gumbo into Row fermentation wine-making comprises the following steps：Step 1: the drinking water that will kill the gumbo thin slice after enzyme and add 6 times of amounts, beat into slurry, add sucrose and fully dissolve, add Measure as the 20-50% of slurries gross weight；Step 2: being fermented using active brewer's dried yeast, expand by actication of culture, seeding tank and cultivate, inoculum concentration 10.0%, With volume percentage, alcoholic fermentation, fermentation time 10 days are carried out at 25 DEG C；The activity brewer's dried yeast is using grape Wine brewing special yeast.
- A kind of 3. fermentation technique of gumbo wine as claimed in claim 1, it is characterised in that：The removal of impurities is by the fermentation system of progress The gumbo filtering of wine, obtains filtrate, according to 100 in filtrate:3 ratio addition pectin leachate, carries out clear after stirring evenly Clearly, settling time 24h, gained are gumbo just wine.
- A kind of 4. fermentation technique of gumbo wine as claimed in claim 1, it is characterised in that：The secondary immersion is by the fresh autumn Certain herbaceous plants with big flowers is cut into the thin slice of 0.2mm thickness, immerses in the first wine by removal of impurities process, is standing and soak for the time as 10 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391642A (en) * | 2022-01-04 | 2022-04-26 | 中国食品发酵工业研究院有限公司 | Okra-style distilled liquor liquid essence and preparation method thereof |
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| CN102827720A (en) * | 2011-06-14 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of okra wine |
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| CN104371871A (en) * | 2014-04-16 | 2015-02-25 | 如意情集团股份有限公司 | Preparation technology for abelmoschus esculentus wine |
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2017
- 2017-12-20 CN CN201711387389.XA patent/CN107937208A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827720A (en) * | 2011-06-14 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of okra wine |
| CN103045429A (en) * | 2012-11-30 | 2013-04-17 | 重庆文理学院 | Preparation method of okra wine |
| CN104371871A (en) * | 2014-04-16 | 2015-02-25 | 如意情集团股份有限公司 | Preparation technology for abelmoschus esculentus wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114391642A (en) * | 2022-01-04 | 2022-04-26 | 中国食品发酵工业研究院有限公司 | Okra-style distilled liquor liquid essence and preparation method thereof |
| CN114391642B (en) * | 2022-01-04 | 2023-08-29 | 中国食品发酵工业研究院有限公司 | Okra style distilled liquor liquid essence and preparation method thereof |
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Application publication date: 20180420 |