CN110029030A - A kind of pomegranate corn compound fruit wine and preparation method thereof - Google Patents
A kind of pomegranate corn compound fruit wine and preparation method thereof Download PDFInfo
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- CN110029030A CN110029030A CN201910323556.7A CN201910323556A CN110029030A CN 110029030 A CN110029030 A CN 110029030A CN 201910323556 A CN201910323556 A CN 201910323556A CN 110029030 A CN110029030 A CN 110029030A
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- pomegranate
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- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 96
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 84
- 240000008042 Zea mays Species 0.000 title claims abstract description 70
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 70
- 235000005822 corn Nutrition 0.000 title claims abstract description 70
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 53
- 150000001875 compounds Chemical class 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000294611 Punica granatum Species 0.000 title 1
- 241000219991 Lythraceae Species 0.000 claims abstract description 95
- 239000007788 liquid Substances 0.000 claims abstract description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 6
- 235000015742 Nephelium litchi Nutrition 0.000 claims abstract description 6
- 241000241413 Propolis Species 0.000 claims abstract description 6
- 241000219784 Sophora Species 0.000 claims abstract description 6
- 229940069949 propolis Drugs 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 14
- 230000007062 hydrolysis Effects 0.000 claims description 14
- 238000006460 hydrolysis reaction Methods 0.000 claims description 14
- 230000004913 activation Effects 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 10
- 229930014669 anthocyanidin Natural products 0.000 abstract description 9
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 9
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 2
- 238000011514 vinification Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 25
- 239000000047 product Substances 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 241000588724 Escherichia coli Species 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention belongs to green agricultural product deep process technology fields, it is related to a kind of pomegranate corn compound fruit wine and preparation method thereof, raw material includes the component of following portions by weight: 60~80 parts of pomegranate fruit, 100~120 parts of corn plumule, 0.2~0.8 part of pectase, 6~16 parts of yeast liquid, 1~1.6 part of annex solution.The present invention carries out fermentation wine-making using pomegranate fruit and corn plumule as compound fruit wine raw material, the sulfur dioxide during traditional brewing fruit wine is replaced by annex solution, the active constituent wherein extracted in semen ziziphi spinosae and sophora flower has inoxidizability, the active constituent that lychee leaf, Radix Glycyrrhizae and propolis extract has bacteriostasis, it acts synergistically during the fermentation, effectively it is antibacterial and prevent the nutriments such as anthocyanidin aoxidize, with preferable antibacterial and antioxidant effect, clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate corn compound fruit wine are obtained.
Description
Technical field
The present invention relates to green agricultural product deep process technology field, specific field be a kind of pomegranate corn compound fruit wine and
Preparation method.
Background technique
Green agriculture is the basic concept of China's agricultural development, practices green agriculture idea of development so far, by science
Agricultural development obtains the green agricultural product of many high-quality high yields, such as green rice, green vegetables and green fruit, with
Increasing substantially for green agricultural product yield, people more focus on the deep processing of green agricultural product, green agricultural product deep processing
Not only the utilization rate of green agricultural product can be improved, but also its benefit can be made, improved green agricultural product added value, be green
The important channel of agricultural product development.
Pomegranate is resourceful in China, is one of output state of maximum pomegranate plantation in the world, the bright-coloured beautiful, battalion of pomegranate fruit
Support abundant, edible value with higher.Pomegranate edible portion accounts for 15% to 40%, and total sugar amount accounts for 11% to 16.8%, richness
Containing amino acid abundant, protein, carbohydrate, vitamin (VB1, VB2, VC, niacin etc.) and microelement (calcium, phosphorus,
Iron, potassium, zinc etc.), VC content is 1 to 2 times of apple, in addition, there is also anthocyanidin, flavones, organic acid and biologies in pomegranate
The nutriments such as alkali, they are significant to promoting health.
China is the world centre of origin of corn, and cultivation history is long, and corn is also known as fruit corn, because it is with rich
Rich nutrition, sweet tea, fresh, crisp, tender characteristic and it is deep by each stratum consumers.The sugar content 10% to 20% of corn, packet
Sucrose, glucose, maltose, fructose and melitose are included, is the nutriment that human body easily absorbs, not only sugar contains corn
Amount is high, and has the nutrients such as aminoacid protein abundant, vitamin (VB, VE, VC) and magnesium, selenium.
Pomegranate and corn are in addition to fresh food now, and deep processing is still based on fruit juice, green agricultural product pomegranate
Deep processing and its comprehensive utilization with corn are still a urgent problem, and fruit wine has unique organoleptic attribute
(such as bright, sour and sweet palatability, pleasant impression are mellow, fruity is obvious), is the development trend of fruits green agricultural product deep processing, this
Outside, addition sulfur dioxide is needed to carry out during wine fermentation antibacterial and anti-oxidant, the addition of sulfur dioxide generates one to fruit matter
Fixing is rung, and is entered human body and participated in body metabolism, the health of multiple organ is influenced, for this purpose, we have proposed a kind of pomegranate corns
Compound fruit wine and preparation method thereof.
Summary of the invention
The purpose of the present invention is to provide a kind of pomegranate corn compound fruit wines and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme: a kind of pomegranate corn compound fruit wine, raw material packet
Include the component of following portions by weight:
60~80 parts of pomegranate fruit
100~120 parts of corn plumule
0.2~0.8 part of pectase
6~16 parts of yeast liquid
1~1.6 part of annex solution.
Preferably, the pomegranate preferably is selected from the one or more of pomegranate, red pomegranate and Huangshi pomegranate, the maturation of the pomegranate
Degree is eighty per cant and the above maturity.
Preferably, the yeast liquid be compound barm bacterium solution, the yeast liquid preferably be selected from CY3079 active dry yeast,
One or more of DV10 active dry yeast and juice of my pomegranate separation yeast.
Preferably, the annex solution preferably is selected from one or more of semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis.
Preferably, 4.0~20.0g/L of total reducing sugar of the pomegranate corn compound fruit wine, 4.0~8.0g/L of total acid, alcohol
Spend 6~16%vol.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.3~4.0, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 23~30 DEG C of fermentation temperature, 10~15d of fermentation time,
Clarification, sterilizing obtain pomegranate corn compound fruit wine.
Preferably, include the following steps:
1) is crushed semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis using edible pulverizer, and sieving obtains raw material powder,
It is spare;
2) the raw material powder that step 1) obtains is placed in supercritical carbon dioxide extracting kettle by, by carbon dioxide to its into
Row extraction, it is 22L/h, extracting pressure 24Mpa that carbon dioxide, which is passed through flow velocity, 40 DEG C of extraction temperature, extracts 1h, centrifuging and taking supernatant
Liquid obtains annex solution.
Compared with prior art, the beneficial effects of the present invention are: a kind of pomegranate corn compound fruit wine and preparation method thereof,
The present invention digests compound fruit wine raw material using pomegranate fruit and corn plumule as compound fruit wine raw material, by pectase,
It obtains to fermenation raw liquid, is fermented by compound barm bacterium solution to band fermenation raw liquid, be ethyl alcohol by carbohydrate fermentation, with
This replaces the sulfur dioxide during traditional brewing fruit wine by annex solution simultaneously, the work wherein extracted in semen ziziphi spinosae and sophora flower
Property ingredient there is inoxidizability, consume the oxidative components such as oxygen in fermentor, the activity that lychee leaf, Radix Glycyrrhizae and propolis extract at
Point have bacteriostasis, act synergistically during the fermentation, effectively it is antibacterial and prevent the nutriments such as anthocyanidin aoxidize, have
There is preferable antibacterial and antioxidant effect, obtains clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate sweet tea
Corn compound fruit wine.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
65 parts of pomegranate fruit, 105 parts of corn plumule, 0.4 part of pectase, 9 parts of yeast liquid, 1.2 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.3, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, fermentation temperature 23, fermentation time 10d, clarifies, sterilizing,
Obtain pomegranate corn compound fruit wine.
Embodiment 2: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
60 parts of pomegranate fruit, 100 parts of corn plumule, 0.2 part of pectase, 6 parts of yeast liquid, 1 part of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.5, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 27 DEG C of fermentation temperature, fermentation time 12d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 3: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
70 parts of pomegranate fruit, 120 parts of corn plumule, 0.6 part of pectase, 10 parts of yeast liquid, 1.3 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.9, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 29 DEG C of fermentation temperature, fermentation time 14d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 4: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
78 parts of pomegranate fruit, 110 parts of corn plumule, 0.7 part of pectase, 14 parts of yeast liquid, 1.4 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.6, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 25 DEG C of fermentation temperature, fermentation time 13d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 5: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
80 parts of pomegranate fruit, 115 parts of corn plumule, 0.8 part of pectase, 16 parts of yeast liquid, 1.5 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 4.0, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare;
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 30 DEG C of fermentation temperature, fermentation time 15d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Test 1: the pomegranate corn prepared using saccharometer, acidometer and wine degree alcohol meter to Examples 1 to 5 is compound
The basic physical and chemical index measurement of the total reducing sugar, total acid and alcoholic strength of fruit wine, measurement result are shown in Table 1:
Test 2: to total plate count, Escherichia coli and the pathogenic bacteria of the pomegranate corn compound fruit wine of Examples 1 to 5 preparation
It is measured, measurement result is shown in Table 2;
Test 3: being measured the pomegranate corn compound fruit wine fermentation front and back anthocyanidin content of Examples 1 to 5 preparation,
The variable quantity for obtaining blue and white cellulose content, is shown in Table 3;
The basic physical and chemical index testing result of the pomegranate corn compound fruit wine of 1 Examples 1 to 5 of table preparation
Total plate count, Escherichia coli and the pathogenic bacteria detection of the pomegranate corn compound fruit wine of 2 Examples 1 to 5 of table preparation
As a result
Total plate count CFU/g | Escherichia coli MPN/100mL | Pathogenic bacteria | |
Embodiment 1 | ≤50 | ≤3 | It is not detected |
Embodiment 2 | ≤50 | ≤3 | It is not detected |
Embodiment 3 | ≤50 | ≤3 | It is not detected |
Embodiment 4 | ≤50 | ≤3 | It is not detected |
Embodiment 5 | ≤50 | ≤3 | It is not detected |
The variable quantity of anthocyanidin content in the pomegranate corn compound fruit wine of 3 Examples 1 to 5 of table preparation
Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
Anthocyanidin content slip | - 28% | - 30% | - 27% | - 22% | - 25% |
The result shows that: to the total plate count of the pomegranate corn compound fruit wine of Examples 1 to 5 preparation, Escherichia coli, cause a disease
The variable quantity of bacterium and anthocyanidin content is measured, total plate count, Escherichia coli and the pathogenic bacteria of pomegranate corn compound fruit wine
It is up to standard, and the reduction amount for the front and back anthocyanidin that ferments is respectively less than 30%, anthocyanidin in effective protection pomegranate corn compound fruit wine
Content, the sulfur dioxide during traditional brewing fruit wine is replaced by annex solution, there is preferable antibacterial and antioxidant effect,
Obtain clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate corn compound fruit wine.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of pomegranate corn compound fruit wine, it is characterised in that: its raw material includes the component of following portions by weight:
60~80 parts of pomegranate fruit
100~120 parts of corn plumule
0.2~0.8 part of pectase
6~16 parts of yeast liquid
1~1.6 part of annex solution.
2. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the pomegranate preferably is selected from peace stone
Pomegranate, red pomegranate and Huangshi pomegranate one or more, the maturity of the pomegranate is eighty per cant and the above maturity.
3. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the yeast liquid is mixing
Yeast liquid, the yeast liquid preferably are selected from CY3079 active dry yeast, DV10 active dry yeast and juice of my pomegranate separation yeast
Two or three.
4. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the annex solution preferably is selected from acid
One or more of jujube kernel, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis.
5. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the pomegranate corn is compound
4.0~20.0g/L of total reducing sugar of fruit wine, 4.0~8.0g/L of total acid, 6~16%vol of alcoholic strength.
6. a kind of preparation method of pomegranate corn compound fruit wine, it is characterised in that: the following steps are included:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushes juicing by, and five are added thereto
The pectase of/bis- above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare;
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, is added on 3/5ths thereto
The pectase of parts by weight is stated, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare;
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose and add
Liquid feeding adjusts pH value to 3.3~4.0, and acquisition is spare to fermenation raw liquid;
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, activated
Yeast liquid afterwards, it is spare;
5) injects what step 3) obtained in fermentor to fermenation raw liquid, adjusts fermentation temperature to 28 DEG C and obtains step 4)
Activation after yeast liquid be seeded in fermentor and ferment, 23~30 DEG C of fermentation temperature, 10~15d of fermentation time, clarification,
Sterilizing obtains pomegranate corn compound fruit wine.
7. the preparation method of annex solution according to claim 6, characterized by the following steps:
1) is crushed semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis using edible pulverizer, and sieving obtains raw material powder, standby
With;
2) the raw material powder that step 1) obtains is placed in supercritical carbon dioxide extracting kettle by, is extracted by carbon dioxide to it
Take, carbon dioxide be passed through flow velocity be 22L/h, extracting pressure 24Mpa, 40 DEG C of extraction temperature, extract 1h, centrifuging and taking supernatant,
Obtain annex solution.
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CN111454801A (en) * | 2020-04-26 | 2020-07-28 | 陕西省生物农业研究所 | Pomegranate perfume and fruit jade rice wine and preparation method thereof |
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CN103666956A (en) * | 2013-11-21 | 2014-03-26 | 陕西省科学院酶工程研究所 | Method for brewing grape-flavor sweet corn sake |
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