CN108676645A - Jujube bubble wine and preparation process - Google Patents
Jujube bubble wine and preparation process Download PDFInfo
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- CN108676645A CN108676645A CN201810492213.9A CN201810492213A CN108676645A CN 108676645 A CN108676645 A CN 108676645A CN 201810492213 A CN201810492213 A CN 201810492213A CN 108676645 A CN108676645 A CN 108676645A
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The present invention relates to a kind of jujube bubble wine and preparation process, technique to include：Prepared by jujube juice, fermentation acid solution, secondary fermentation, preparation are replenished the calcium particle, 100 200 parts, the 5 15 parts particles of replenishing the calcium of former wine fermented are uniformly mixed；At 3 DEG C with gas wine mixing machine in 3.0*1091.5% CO under Pa2It is filled with former wine, is packaged to be jujube bubble wine.Increase of the present invention is replenished the calcium particle：Bubble refers mainly to CO2Gas can dissolve internal Ca2+, therefore artificially supplement a certain amount of Ca2+.The present invention increases tonifying Qi particle：After storage period or corkage, the gas in wine is easy effusion, to avoid this phenomenon, tonifying Qi particle is added in wine, i.e., is wall material, NaHCO with gelatin3Slow-release microcapsule, NaHCO is made for core material3It is gradually released in bubble wine, with H in wine+Reaction generates CO2, to play the role of gradually make-up gas.
Description
Technical field
The invention belongs to jujube deep process technology fields, are related to a kind of red date drink, especially a kind of jujube bubble wine and system
Standby technique.
Background technology
Bubble wine also known as fizz or light sparkling wine form bubble because containing a certain number of carbon dioxide in wine.It is titanium dioxide
Carbon by the fermentation of wine in bottle (such as：Champagnization) or large-scale storage wine vat in (such as：Sha Erma preparation methods) self-assembling formation, or by
It injects in wine.Bubble wine is typically white or pink, but such as Italy and state of Australia also use the triumphant support of Bradley respectively
(Brachetto) the bubble wine of red grape and the red brewing grape red of hila (Syrah).Bubble wine can be divided into dry according to sugar content
The different brackets such as type, sweet tea type.
Jujube also known as jujube belong to the plant of Angiospermae, Dicotyledoneae, Rhamnales, Rhamnaceae, zizyphus.Its
Vitamin content is very high, there is the good reputation of " natural complex ball ", has nourishment for vitality, the effect of enriching blood.Jujube is made for temperate zone
Object, adaptable, planting range is extensive.Jujube is known as the title in " iron crops ", has drought-enduring, waterlogging characteristic, is development section
The preferred breeding of water type industry of planting forest or fruit tress.
By retrieval, find to be disclosed directly below content with the relevant patent document of the application：
1, a kind of 103484304 A of application publication number CN, loquat bubble wine of title, disclose using loquat as primary raw material
Bubble wine, but be directly added into bubble in process, the loss of bubble, mouthfeel can be caused bad.
2, a kind of 103484305 A of application publication number CN, Pear sparkling wine of title, disclose using pear as primary raw material
Bubble wine, but the phenomenon that be added to citric acid in the process and malic acid is allocated, mouthfeel can be caused not merge.
3, a kind of 103484306 A of application publication number CN, pomegranate bubble wine of title, disclose using pomegranate as primary raw material
Bubble wine pectase is only added and carries out taking juice, causes extraction rate not high, while losing fragrance but in preparing juice of my pomegranate.
Above-mentioned patent from nutritional ingredient and mouthfeel with the application have larger difference, do not influence the application novelty and
It is creative.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
Good jujube bubble wine and preparation process.
The present invention realizes that the technical solution of purpose is as follows：
A kind of preparation process of jujube bubble wine, it is characterised in that：The following flow of technique
(1) prepared by jujube juice, prepares jujube juice and Wild Jujube Juice；
(2) ferment acid solution
Jujube juice and Wild Jujube Juice press 2:1 mixing, pasteurize 1min is carried out at a temperature of 105 DEG C, is cooled to 36.8 DEG C
Saccharomycetes to make fermentation is added, addition 6.4%, 31.2 DEG C of temperature, mixture carries out anaerobic fermentation 12h in fermentation tank, until hair
Ferment endpoint pH is 4.1, is passed through sulfur dioxide after fermentation and sterilizes, and rear mixture is cooled to 10 DEG C hereinafter, fermentation acid is made
Liquid；
(3) ferment
Jujube juice and Wild Jujube Juice are amounted into 50-150 parts by weight, acid solution 20-40 parts by weight of fermenting, the glutinous rice 100- cooked
150 weight ratios mix, and stir evenly, and as in fermentation tank, the yeast of access gross mass 0.3wt% ferments, fermentation ends
After release former wine, through centrifuge filtering and removing slag；
(4) replenish the calcium particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed, forms 0.8~1.2mm
Particle, hole is full of inside particle.
2. being made containing one or more of calcium lactate, calcium gluconate, VE succinic acid calcium, l threonic acid
Solution；
3. swelling granular is immersed in the solution containing calcium ion, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 15 minutes, takes out drying, the particle after drying is immersed in 20% soy protein gel,
It is dry after stirring, irregular enwrapped granule, general 1mm or so are formed, particle of replenishing the calcium is formed；
(5) mix
100-200 parts, the 5-15 parts particles of replenishing the calcium of former wine fermented are uniformly mixed；Existed with gas wine mixing machine at 3 DEG C
3.0*1091.5% CO under Pa2It is filled with former wine, is packaged to be jujube bubble wine.
Moreover, the structure of finished product packing is：
Body is divided into internal layer and outer layer using double-layer structure, and pressure-sensitive capsule part is added in the interlayer between internal layer and outer layer
15 and 100 parts of distilled water, interlayer completely cuts off completely with body internal layer；The wall material of pressure-sensitive capsule is：Melamine resin performed polymer, core material are
Quick lime and solvent naphtha oil phase.
Moreover, the preparation method of the pressure-sensitive capsule is：
0.53g potassium nitrate is added to 30g solvent naphthas, heating stirring makes potassium nitrate be completely dissolved in a solvent, and solution is clear
Light yellow, as core material oil phase.It is 6.5 to take 100gpH values, and the styrene maleic acid that mass fraction is 5% matches aqueous solution
In, a small amount of deionized water is added, is uniformly mixed, it is with 1000rpm high-speed stirreds on homogeneous blender, core material oil phase is slow
It is added in water phase, is adjusted to 2000rpm, carry out emulsion dispersion, make 3 microns of average grain diameter of dispersant liquid drop.Mixing speed
It is reduced to 1000rpm, takes the melamine resin performed polymer of 28g mass fractions 72%, the dilution of 1.0g deionized waters is added, in room temperature item
Performed polymer is added drop-wise in mixed liquor under part, after being sufficiently stirred, acid value is adjusted with the acrylic acid solution of 4wt%, acidificatoin time is
The pH value of solution is adjusted to 6.0 or so by 1h.60 DEG C are slowly heated to, the pH value for slowly adjusting lotion is 5.0, is slowly warming up to
65 DEG C, 2.0h is kept the temperature, then the pH value of regulation system is 4.0, continue to keep the temperature 2h, stopped heating stirring, be aged overnight, with 4moL/L
NaOH solution adjust pH value be 8.0 or so, by microcapsules suspension stratification, remove subnatant, number washed with clear water
It is secondary, it is filtered, obtains pressure-sensitive microcapsules.
Moreover, the preparation method of jujube juice and Wild Jujube Juice is：
Jujube and wild jujube are washed by rubbing with the hands 3 times repeatedly with circulating water, and after removing jujube core, pulp fraction is broken into tissue mashing machine
For the particle of 5-10mm sizes, jujube fruit adds softened water, amount of water to be 7 times of jujube weight.Addition extraction enzyme, Extracting temperature 55
DEG C, extraction time 6.5h, enzyme concentration is the 0.36% of jujube weight.Jujube is starched and heats enzyme deactivation by filtering, 96 DEG C, 10min；With centrifugation
6000r/min centrifuges 13min, takes supernatant, and food flavor enzyme, 56.9 DEG C, extraction time 3.2h of temperature is added, and enzyme concentration is jujube juice
0.25%, filtering, 96 DEG C of heating 10min, jujube juice is passed through sulfur dioxide and sterilize spare, respectively obtains jujube juice and wild jujube
Juice.
Moreover, the extraction enzyme is polygalacturonase, pectin lyase, pectin vinegar enzyme.
Moreover, the food flavor enzyme：Molecular weight is the beta-glucosidase of 118kDa.
Moreover, step is additionally added 5-20 parts of tonifying Qi particle in (5) mixing, the core material of tonifying Qi particle is NaHCO3Powder, wall material
For the particle of gelatin.
The present invention compared with prior art the advantages of and good effect it is as follows：
Acid solution of fermenting in 1 present invention is to ensure that mouthfeel fusion is various, is worth acid solution using jujube juice and Wild Jujube Juice mixed fermentation
Carry out the mouthfeel that regulating the qi flowing in the channels is steep in wine.
2, the present invention increases tonifying Qi particle：After storage period or corkage, the gas in wine is easy effusion, to avoid this existing
As tonifying Qi particle is added in wine, i.e., is wall material, NaHCO with gelatin3Slow-release microcapsule, NaHCO is made for core material3Gradually discharge
Into bubble wine, with H in wine+Reaction generates CO2, to play the role of gradually make-up gas.
3, the present invention increases particle of replenishing the calcium：Bubble refers mainly to CO2Gas can dissolve internal Ca2+, therefore artificial supplement is certain
The Ca of amount2+.But non-reagent or the health products of replenishing the calcium of this product.
4, the present invention uses novel manner of packing：Body uses double-layer structure, is added in interlayer and contains pressure-sensitive capsule
Aqueous solution fully shake or squeeze before consumption so that pressure-sensitive capsules break, nitre wherein wrap up potassium nitrate in pressure-sensitive capsule
Sour potassium is dissolved in water, absorbs ambient heat, reduces the temperature of beverage in bottle, improves cooling effect.Potassium nitrate is the nitre of potassium in core material
Hydrochlorate, appearance be clear, colorless or white powder, it is tasteless.Potassium nitrate is molten 5, can absorb amount of heat in water, leads to water at low temperature knot
Ice.In this patent, heat is absorbed, fluid temperature in bottle is made to reduce by 3~5 DEG C.
5, the present invention enters metal ion in puffing soybean protein particle, and the soybean protein after puffing has
The specific surface area of bigger, can load more metal ions the load of 50-60% can be increased according to experiment after puffing
Amount.The method for taking intercalation, when by water and starch, soybean protein can be puffing, then with one layer of protein encapsulation, and ion is sealed up for safekeeping
In the gap of carrier, ensure that nutriment will not influence to be fallen off and be lost in because of environment such as temperature.Using the method for intercalation,
Increase a kind of gel, mutual cover is carried out after two kinds of gels are mixed, formation density is big, the more gels of spatial hole position, then
Conscientious puffing again, puffing rear adsorbing metal ions nutriment can improve adsorbance, according to actually detected, adsorbance ratio list
One gel improves 30-50% or so.
Description of the drawings
Fig. 1 is the structural schematic diagram of package.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
A kind of jujube bubble wine and preparation process, the following flow of technique
(1) it is formulated
(2) prepared by jujube juice
It selects normal mature and through spontaneously drying, (jujube juice and Wild Jujube Juice, method is prepared respectively without the jujube for going rotten and damaging by worms
It is identical).It is washed by rubbing with the hands repeatedly with circulating water 3 times, removing is attached to the impurity such as the silt on jujube surface.After removing jujube core, by pulp portion
Divide the particle that 5~10mm sizes are broken into tissue mashing machine.Jujube fruit adds softened water, amount of water to be 7 times of jujube weight.Add
It is the 0.36% of jujube weight to add extraction enzyme, 55 DEG C, extraction time 6.5h of Extracting temperature, enzyme concentration.Jujube is starched heating enzyme deactivation by filtering,
96 DEG C, 10min.13min is centrifuged with centrifugation 6000r/min, supernatant is taken, a certain amount of food flavor enzyme is added, 56.9 DEG C of temperature carries
Take time 3.2h, enzyme concentration is the 0.25% of jujube juice, filtering, 96 DEG C of heating 10min, jujube juice be passed through sulfur dioxide sterilize it is standby
With respectively obtaining jujube juice and Wild Jujube Juice.
Extraction enzyme is polygalacturonase, pectin lyase, pectin vinegar enzyme.Food flavor enzyme：Molecular weight is the β-of 118kDa
Glucuroide.
(3) fermentation acid solution
Jujube juice and Wild Jujube Juice press 2:1 mixing, carries out pasteurize 1min at a temperature of 105 DEG C, is cooled to 36.8 DEG C and adds
Enter saccharomycetes to make fermentation, addition 6.4%, 31.2 DEG C of temperature, mixture carries out anaerobic fermentation 12h in fermentation tank, until fermentation
Endpoint pH is 4.1, and being passed through sulfur dioxide after fermentation sterilizes, rear mixture be cooled to 10 DEG C hereinafter, be made fermentation acid solution,
It refrigerates spare；
(3) glutinous rice
Glutinous rice is eluriated totally, adds water mixing, 6h is impregnated under room temperature, is then cooked using conventional method, it is cooling, it is spare.
(4) it ferments
By jujube juice (jujube juice：Wild Jujube Juice weight ratio=1:1), fermentation acid solution, the glutinous rice cooked are mixed by formula rate in (1)
It closes, stirs evenly, as in fermentation tank, the active dry yeast of access gross mass 0.3% ferments, fermentation time 23 days, hair
32.3 DEG C of ferment temperature.After fermentation, former wine is released from fermentation tank bottom valve, through centrifuge filtering and removing slag, sterilizing is spare.
(5) tonifying Qi particle
The gelatin for weighing certain mass is dissolved in distilled water, is made into a concentration of certain density 1.3% gelatin solution
10ml is put into clean beaker, adjusts pH to 6.4, and olive oil is added and uses high speed shear under 52.7 DEG C of water bath conditions
Pre-emulsification machine is emulsified, and time 4.5min forms uniform emulsion；Then 1.3% acetum is added dropwise, makes
It is 4.6 that system, which reaches pH value, promotes gelatin that aggregation occurs；With 11.3%NaOH solution regulation system pH to 9.1, side stirring
Side is added, and after 5min, the NaHCO of 10-20% is added3Powder makes system be cooled to 10 DEG C hereinafter, lasting stirring with ice water cooling
20min, cures the 0.05-0.1% glucono-δ-lactones (or 5wt% calcium chloride solutions) of dosage, hardening time 30min,
After the completion of solidification, by microcapsules suspension stratification, subnatant is removed, is washed for several times, is filtered with clear water, is obtained micro-
Capsule.
(6) it replenishes the calcium particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed, forms 0.8~1.2mm
Particle, hole is full of inside particle.
2. being made containing one or more of calcium lactate, calcium gluconate, VE succinic acid calcium, l threonic acid
Solution, concentration oneself can be adjusted.Recommended formula is：2 parts of calcium lactate, 2 parts of calcium gluconate, 2 parts of VE succinic acid calcium,
2 parts of l threonic acid, 90 parts of water.
3. swelling granular is immersed in the solution containing calcium ion, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 15 minutes, takes out drying.Particle after drying is immersed in 20% soy protein gel,
It is dry after stirring, irregular enwrapped granule, general 1mm or so are formed, nutrition floating ball is formed.
(7) Mixing and aeration
The former wine fermented and tonifying Qi particle, particle of replenishing the calcium are uniformly mixed by formula rate in (1).Gas is being used at 3 DEG C
Wine mixing machine is in 3.0*1091.5% CO under Pa2It is filled with former wine, it is filling to obtain finished product.
(8) packaging material
Body is divided into internal layer 1 and outer layer 2 using double-layer structure, is made with PC, in the interlayer between internal layer and outer layer
100 parts of pressure-sensitive capsule part 15 and distilled water are added, interlayer completely cuts off completely with body internal layer.
1. the preparation method of pressure-sensitive capsule, wall material are：Melamine resin performed polymer, core material are quick lime and solvent naphtha oil phase.
0.53g potassium nitrate is added to 30g solvent naphthas, heating stirring makes potassium nitrate be completely dissolved in a solvent, and solution is clear
Light yellow, as core material oil phase.It is 6.5 to take 100gpH values, and the styrene maleic acid that mass fraction is 5% matches aqueous solution
In, a small amount of deionized water is added, is uniformly mixed, it is with 1000rpm high-speed stirreds on homogeneous blender, core material oil phase is slow
It is added in water phase, is adjusted to 2000rpm, carry out emulsion dispersion, make 3 microns of average grain diameter of dispersant liquid drop.Mixing speed
It is reduced to 1000rpm, takes the melamine resin performed polymer of 28g mass fractions 72%, the dilution of 1.0g deionized waters is added, in room temperature item
Performed polymer is added drop-wise in mixed liquor under part, after being sufficiently stirred, acid value is adjusted with the acrylic acid solution of 4wt%, acidificatoin time is
The pH value of solution is adjusted to 6.0 or so by 1h.60 DEG C are slowly heated to, the pH value for slowly adjusting lotion is 5.0, is slowly warming up to
65 DEG C, 2.0h is kept the temperature, then the pH value of regulation system is 4.0, continue to keep the temperature 2h, stopped heating stirring, be aged overnight, with 4moL/L
NaOH solution adjust pH value be 8.0 or so, by microcapsules suspension stratification, remove subnatant, number washed with clear water
It is secondary, it is filtered, obtains pressure-sensitive microcapsules.
2. principle
Before consumption, it fully rocks, shakes, squeeze body and bottom of bottle so that the wall material of pressure-sensitive capsule ruptures, and potassium nitrate is molten
Yu Shui absorbs heat, reduces fluid temperature in bottle, to reach the function of cooling down to red date tea in bottle.
Coherent detection data
1) traditional bubble wine air content is 46.2% or so, is opened 1 day, air content 18.4%, after opening 4 days, two
Carbonoxide all escapes.And the air content of this patent is 45.8%, and after opening 1 day, air content 31.6%, after opening 8 days,
Carbon dioxide all escapes.
2) increasing particle of replenishing the calcium makes the calcium content in beverage rise to 180mg/kg by original 15mg/kg.
3) traditional handicraft is compared, this patent nutrient composition content increases, and is capable of the mouth of the holding bubble wine of long period
Sense, plays the effect of gradually make-up gas.
4) tonifying Qi grain diameter 31nm~42nm；Replenish the calcium grain diameter 40nm~50nm；Hydrochloric acid in gastric juice dissolution rate：Particle is carried out
Experiment in vitro, the results showed that, after simulated gastric fluid handles 2.9h, particle is completely dissolved.The solid content of beverage is 7.5~8.0, pH
Value is 6.0~6.5；It is 12 months that addition beverage, which is often 10 months freshness dates with freshness date after antistaling agent,.
Claims (7)
1. a kind of preparation process of jujube bubble wine, it is characterised in that：The following flow of technique
(1) prepared by jujube juice, prepares jujube juice and Wild Jujube Juice；
(2) ferment acid solution
Jujube juice and Wild Jujube Juice press 2:1 mixing, pasteurize 1min is carried out at a temperature of 105 DEG C, is cooled to 36.8 DEG C of additions
Saccharomycetes to make fermentation, addition 6.4%, 31.2 DEG C of temperature, mixture carry out anaerobic fermentation 12h in fermentation tank, until fermentation is eventually
Point pH value is 4.1, and being passed through sulfur dioxide after fermentation sterilizes, and rear mixture is cooled to 10 DEG C hereinafter, fermentation acid solution is made；
(3) ferment
Jujube juice and Wild Jujube Juice are amounted into 50-150 parts by weight, acid solution 20-40 parts by weight of fermenting, the glutinous rice 100-150 weights cooked
The mixing of part ratio is measured, is stirred evenly, as in fermentation tank, the yeast fermentation of access gross mass 0.3wt% is released after fermentation
Former wine, through centrifuge filtering and removing slag；
(4) replenish the calcium particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed, forms 0.8~1.2mm
Particle, hole is full of inside particle.
2. being made containing one or more of calcium lactate, calcium gluconate, VE succinic acid calcium, l threonic acid solution；
3. being immersed in swelling granular in the solution containing calcium ion, nutritional ingredient is loaded into swelling granular surface and inside
Reticular structure in, impregnate 15 minutes, take out drying, the particle after drying is immersed in 20% soy protein gel, stir
Afterwards, dry, irregular enwrapped granule, general 1mm or so are formed, particle of replenishing the calcium is formed；
(5) mix
100-200 parts, the 5-15 parts particles of replenishing the calcium of former wine fermented are uniformly mixed；At 3 DEG C with gas wine mixing machine in 3.0*
1091.5% CO under Pa2It is filled with former wine, is packaged to be jujube bubble wine.
2. the preparation process of jujube bubble wine according to claim 1, it is characterised in that：The structure of finished product packing is：
Body is divided into internal layer and outer layer using double-layer structure, and pressure-sensitive 15 He of capsule part is added in the interlayer between internal layer and outer layer
100 parts of distilled water, interlayer completely cuts off completely with body internal layer；The wall material of pressure-sensitive capsule is：Melamine resin performed polymer, core material are made a living stone
Ash and solvent naphtha oil phase.
3. the preparation process of jujube bubble wine according to claim 2, it is characterised in that：The preparation side of the pressure-sensitive capsule
Method is：
0.53g potassium nitrate is added to 30g solvent naphthas, heating stirring makes potassium nitrate be completely dissolved in a solvent, and solution clarification is light
Yellow, as core material oil phase.It is 6.5 to take 100gpH values, and the styrene maleic acid that mass fraction is 5% adds in aqueous solution
Enter a small amount of deionized water, is uniformly mixed, with 1000rpm high-speed stirreds on homogeneous blender, core material oil phase is slowly added into
In water phase, it is adjusted to 2000rpm, emulsion dispersion is carried out, makes 3 microns of average grain diameter of dispersant liquid drop.Mixing speed is reduced to
1000rpm, takes the melamine resin performed polymer of 28g mass fractions 72%, and the dilution of 1.0g deionized waters is added, at ambient temperature
Performed polymer is added drop-wise in mixed liquor, and after being sufficiently stirred, acid value, acidificatoin time 1h, molten are adjusted with the acrylic acid solution of 4wt%
The pH value of liquid is adjusted to 6.0 or so.60 DEG C are slowly heated to, the pH value for slowly adjusting lotion is 5.0, is slowly warming up to 65 DEG C, is protected
Warm 2.0h, then the pH value of regulation system is 4.0, continues to keep the temperature 2h, stops heating stirring, is aged overnight, with the NaOH of 4moL/L
It is 8.0 or so that solution, which adjusts pH value, by microcapsules suspension stratification, removes subnatant, is washed for several times, is carried out with clear water
Filtering, obtains pressure-sensitive microcapsules.
4. the preparation process of jujube bubble wine according to claim 1, it is characterised in that：The preparation of jujube juice and Wild Jujube Juice
Method is：
Jujube and wild jujube are washed by rubbing with the hands 3 times repeatedly with circulating water, and after removing jujube core, pulp fraction is broken into 5- with tissue mashing machine
The particle of 10mm sizes, jujube fruit add softened water, amount of water to be 7 times of jujube weight.Addition extraction enzyme, 55 DEG C of Extracting temperature carry
It is the 0.36% of jujube weight to take time 6.5h, enzyme concentration.Jujube is starched and heats enzyme deactivation by filtering, 96 DEG C, 10min；With centrifugation 6000r/
Min centrifuges 13min, takes supernatant, and food flavor enzyme, 56.9 DEG C, extraction time 3.2h of temperature is added, and enzyme concentration is jujube juice
0.25%, filtering, 96 DEG C of heating 10min, jujube juice is passed through sulfur dioxide and sterilize spare, respectively obtains jujube juice and wild jujube
Juice.
5. the preparation process of jujube bubble wine according to claim 4, it is characterised in that：The extraction enzyme is poly- galactolipin
Aldehydic acid enzyme, pectin lyase, pectin vinegar enzyme.
6. the preparation process of jujube bubble wine according to claim 4, it is characterised in that：The food flavor enzyme：Molecular weight is
The beta-glucosidase of 118kDa.
7. the preparation process of jujube bubble wine according to claim 1, it is characterised in that：Step is additionally added benefit in (5) mixing
The core material of 5-20 parts of aerated particle, tonifying Qi particle is NaHCO3Powder, wall material are the particle of gelatin.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588530A (en) * | 2019-02-12 | 2019-04-09 | 厦门凯利威生物科技有限公司 | A kind of colored syrup and preparation method thereof |
| CN115353943A (en) * | 2022-08-19 | 2022-11-18 | 石河子大学 | Red date sparkling wine and preparation method thereof |
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