CN113025456A - 一种混菌发酵型蓝莓果酒的酿造工艺 - Google Patents
一种混菌发酵型蓝莓果酒的酿造工艺 Download PDFInfo
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Abstract
本发明公开了一种混菌发酵型蓝莓果酒的酿造工艺,属于果酒酿造技术领域,包括如下步骤:(1)原料筛选、打浆;(2)果胶酶、纤维素酶和半纤维素酶进行酶解;(3)补加单宁和新鲜木屑;(4)成分调整;(5)低温冷浸;(6)预接菌种;(7)使用混合菌种进行共接种发酵;(8)终止发酵;(9)皮渣分离;(10)低温降酸;(11)沉淀澄清;(12)下胶澄清;(13)调配;(14)巴氏杀菌。本发明采用酵母菌和乳酸菌共接种发酵方式,大幅度缩短了苹果酸‑乳酸发酵的时长,较大程度保留了果酒中花青素含量,使蓝莓酒产生优雅柔和的香气,保证了产品的风味、色泽、口味和营养。
Description
技术领域
本发明属于果酒酿造技术领域,具体涉及一种混菌发酵型蓝莓果酒的酿造工艺。
背景技术
蓝莓起源于北美和欧洲,属于越桔属杜鹃花科。和大多数浆果一样,蓝莓富含酚类化合物,如花青素、黄酮醇和绿原酸。特别是蓝莓花青素,引起了人们极大的研究兴趣。所以中国自从1989年开始种植蓝莓后,就受到了国内各地的喜爱。
花青素是天然存在的有色植物成分,存在于许多日常水果和蔬菜中。作为天然色素,花青素在食品工业受到越来越多的关注。颜色是消费者对食品的第一感官特性,在蓝莓中,花青素这种功能性成分对果实颜色具有重要影响。此外,蓝莓花青素有益于健康,被认为具有抗炎特性,并对各种疾病都有潜在的有益作用,包括心血管疾病、神经衰退性疾病和癌症。基于这些益处,花青素在近年来快速发展的食品市场中越来越受欢迎。
采摘后的蓝莓不适合储运,这严重阻碍了蓝莓产业的发展,因此需要开发蓝莓产品以解决大量原材料腐烂和难销问题。酿酒是一种优良的水果加工方式,目前已有多种水果酿酒的报道,如草莓酒、苹果酒、菠萝酒、木瓜酒和芒果酒。蓝莓因其酸度和糖度适宜,且花青素含量较高很适合加工为果酒。研究表明,适量饮用红酒和食用富含花青素的浆果可减少某些慢性病的发生,如心脏病,高血压和代谢性疾病。
目前对于发酵型蓝莓果酒的研究,发酵方式主要为先进行酒精发酵,后进行苹乳发酵的顺序型发酵,这使得发酵周期过长,花青素损失过大。且由于传统发酵方式需要乳酸菌具有耐高酸和耐高酒精的能力,所以目前的发酵菌种主要集中于酒球菌和植物乳杆菌,使得可选乳酸菌种过少。
发明内容
针对现有蓝莓果酒发酵工艺存在的不足,本发明的目的在于提供一种混菌发酵型蓝莓果酒的酿造工艺,其优点是大幅度缩短蓝莓果酒苹乳发酵时间,使制得的蓝莓果酒具有蓝莓特有风味,且酒体丰满醇厚、纯正优雅,果香酒香协调、怡人悠长,色泽透亮诱人。
为实现上述目的,本发明提供了如下技术方案:一种混菌发酵型蓝莓果酒的酿造工艺,包括以下步骤:
(1)原料筛选、打浆;(2)果胶酶、纤维素酶和半纤维素酶进行酶解;(3)补加单宁和新鲜木屑;(4)成分调整;(5)低温冷浸;(6)预接菌种;(7)使用混合菌种进行共接种发酵;(8)终止发酵;(9)皮渣分离;
(10)低温降酸;(11)沉淀澄清;(12)下胶澄清;(13)调配;(14)巴氏杀菌。
所述步骤(2)中,将果浆加热至45℃-55℃以进行酶解,酶添加量为3‰,果胶酶、纤维素酶和半纤维素酶的比例为1:1:1,酶解时间3h-4h。
所述步骤(3)加入单宁120g/T和新鲜橡木屑1.1kg/T。
所述步骤(4)成分调整:使用白砂糖调节果浆糖含量,使用Na2CO3调节pH,使其在3.2-3.6,后进行巴氏杀菌。
所述步骤(4)成分调整:由于糖度较低时,溶解氧和水分活度较高,这加快了花青素分子的降解,且酒精度不足,但过高的糖度可能会对花青素的稳定性产生负面影响,实验结果表明,较适合的初始糖度应为21-22°Brix。
所述步骤(4)成分调整:高pH条件下则花青素更容易被破坏,且酒体较单薄,感官品质变差,果酒酵母在微酸性条件下活性最高,最适合生长繁殖,但较低的pH影响乳酸菌活性,使其无法顺利启动苹乳发酵,实验结果表明,较适合的初始pH为3.2-3.6。
所述步骤(5)低温冷浸:6℃-10℃冷浸72-75h,每12小时封闭式搅拌一次。
所述步骤(6)预接菌种:5L的38℃温水加入菌粉,搅拌均匀后静置15分钟,取5L待发酵蓝莓果汁,缓慢加入培养液中,静置20分钟后使用计数,取定量菌液从罐顶倒入发酵罐中,100%封闭式循环。
所述步骤(7)使用混合菌种进行共接种发酵,酒酒球菌、鼠李糖乳杆菌和戊糖片球菌总接种量为1×108cfu/mL,接种比例为2:1:1,酿酒酵母接种量为5×106cfu/mL。发酵温度25℃-30℃,每8小时一次50%封闭式循环,每天浸泡5分钟,接种第2天补氮源50-60g/T。
所述步骤(7)温度过高会使酵母发酵性能提前减弱,当发酵温度大于到30℃时会使果酒的酒精含量严重降低,且温度太高会产生不良发酵味,而发酵温度太低则会使酒体单薄味道变淡,使得感官变差,实验结果表明,较适合的发酵应为26-30℃。
所述步骤(8)当苹乳发酵结束且残糖≤12g/L时终止发酵。
所述步骤(10)低温降酸:将皮渣分离后的酒液放置4-10℃进行物理降酸。
所述步骤(11)沉淀澄清:取上清液并过滤酒泥。
所述步骤(12)下胶澄清:用皂土进行澄清、沉淀处理,直到上清液与沉淀物彻底分离,取上清液,过滤酒泥,除去大部分的固形物,并与上清液混合;
所述步骤(13)调配:调整酒精度为10%-13%V/V。
与现有技术相比,本发明的有益效果在于:
(1)本发明采用酵母菌和乳酸菌共接种发酵方式,大幅度缩短了苹果酸-乳酸发酵的时长,较大程度保留了蓝莓果酒发酵过程中的花青素含量,使得蓝毒果酒的酒色更深,抗抗氧化活性更强。
(2)本发明使用多种乳酸菌进行接种发酵,使得蓝毒果酒的香气、颜色、口感和抗氧化活性得到提高。
(3)本发明在接种前补加单宁和新鲜橡木屑,单宁可与果浆中的蛋白结合,使原料自身的单宁保留下来;新鲜橡木屑可去除原料不成熟带来的生青,也可起到抗氧化的作用,故使得酒体丰满醇厚、纯正优雅。
(4)本发明通过接种前调整蓝莓果汁pH值,使乳酸菌在发酵液中活性更强,保证苹果酸-乳酸发酵可以顺利启动,提高酒体甘美度。
(5)本发明使用低温降酸,使酒体中的酒石酸盐类结晶沉淀,从而达到降酸的目的,此方法在降酸过程中保证了蓝莓果酒原有的品质且不会引入其他影响酒质的杂质,使所得蓝莓果酒入口圆润。
(6)本发明不需添加亚硫酸钠,故对二氧化硫过敏人群也可饮用,且可避免二氧化硫对蓝莓酒中花青素和总酚的破坏,所述巴氏杀菌温度为63-65℃,杀菌30分钟,在此条件下蓝莓果汁中花青素损失较小,因此获得的蓝莓酒的抗氧化力更强。
具体实施方式
下面结合实施例进一步地详细解释本发明的混菌发酵型蓝莓果酒的酿造工艺。
一种混菌发酵型蓝莓果酒的酿造工艺,包括以下步骤:
(1)原料筛选、打浆;(2)果胶酶、纤维素酶和半纤维素酶进行酶解;
(3)补加单宁和新鲜木屑;(4)成分调整;(5)低温冷浸;(6)预接菌种;(7)使用混合菌种进行共接种发酵;(8)终止发酵;(9)皮渣分离;
(10)低温降酸;(11)沉淀澄清;(12)下胶澄清;(13)调配;(14)巴氏杀菌。
(1)选取原料为安徽怀宁县新鲜蓝莓果,剔除坏果、烂果并清洗晾干,原料过磅1.8吨,通过打浆机打浆后入罐;
(2)将果浆加热至50℃以进行酶解,酶添加量为3‰,果胶酶、纤维素酶和半纤维素酶的比例为1:1:1,酶解时间3.5h,此时测得蓝莓果汁糖度12.5°Brix,pH2.9;
(3)加入单宁120g/T和新鲜橡木屑1.1kg/T,从上均匀撒入;
(4)成分调整:使用白砂糖将果浆糖度调节至21°Brix,使用Na2CO3调节pH,将其调节至3.3,后进行巴氏杀菌,杀菌温度为65℃,杀菌时间30分钟;
(5)低温冷浸:将杀菌后的蓝莓果汁温度降至8℃冷浸75h,每12小时封闭式搅拌一次;
(6)5L的38℃温水加入菌粉400g,搅拌均匀后静置15分钟,取5L待发酵蓝莓果汁,缓慢加入酵母培养液中,静置20分钟后使用计数,取定量菌液从罐顶倒入发酵罐中,使酵母菌接种量为5×106cfu/mL,乳酸菌接种总量为2×108cfu/mL,酒酒球菌:鼠李糖乳杆菌:戊糖片球菌=2:1:1,100%封闭式循环,菌种的最佳活化温度是37℃,活化时长应该控制在45分钟以内,由于车间温度较低且调整温度需要时间,所以人为的将温度上调了1℃;
(7)使用混合菌种进行共接种发酵,发酵温度25℃-26℃,每8小时一次50%封闭式循环,每天浸泡5分钟,接种第2天补氮源50g/T,酵母在发酵期的主要活动是在无氧的条件下将发酵液中的糖转化为酒精,若营养物质不足可能会导致后期发酵疲软,造成发酵中止;
(8)当苹乳发酵结束且残糖≤12g/L时终止发酵,检测酒精度为11.8%V/V;
(9)发酵结束后将皮渣和酒液分离;
(10)低温降酸:将皮渣分离后的酒液放置4-5℃进行物理降酸,放置3周;
(11)沉淀澄清:取上清液并过滤酒泥;
(12)下胶澄清:利用皂土对蓝莓酒进行下胶处理,皂土用量在1g/L,下胶2周,温度控制在15℃以下,具体操作中,可以将皂土先用水在30℃下进行活化24小时,然后用打循环的方式加入到发酵罐;
(13)调配:调整酒精度为12.5%V/V;
(14)巴氏杀菌后储存。
该蓝莓果酒具有蓝莓特有风味、饱满纯正、爽口,酒体丰满醇厚、纯正优雅、爽净,果香酒香协调、香气浓郁,怡人悠长,澄清度良好、透亮、色泽诱人。
该蓝莓果酒干浸出物含量18g/L,挥发酸(以乙酸计)为0.9g/L,总酸(以柠檬酸计)为6.4g/L,花青素含量163.45mg/L、总黄酮含量711.88mg/L、总多酚含量419.05mg/L,总抗氧化能力为104.74单位/mL,色度T值为0.81,色调CD值为7.2。产品热稳定性良好,大肠杆菌菌群<3MPN/100mL,未检出致病菌。
Claims (8)
1.一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于,包括如下步骤:
(1)原料筛选、打浆:蓝莓原料,剔除坏果、烂果并清洗晾干,通过打浆机打浆;
(2)果胶酶、纤维素酶和半纤维素酶进行酶解:将果浆加热至45℃-55℃以进行酶解,酶添加量为3‰,果胶酶、纤维素酶和半纤维素酶的比例为1:1:1,酶解时间3h-4h;
(3)补加单宁和新鲜木屑:加入单宁120g/T和新鲜橡木屑1.1kg/T;
(4)成分调整:使用白砂糖调节果浆糖含量,使用Na2CO3调节pH,后进行巴氏杀菌;
(5)低温冷浸:6℃-10℃冷浸72-75h,每12小时封闭式搅拌一次;
(6)预接菌种:5L的38℃温水加入菌粉,搅拌均匀后静置15分钟,取5L待发酵蓝莓果汁,缓慢加入培养液中,静置20分钟后使用计数,取定量菌液从罐顶倒入发酵罐中,100%封闭式循环;
(7)使用混合菌种进行共接种发酵:发酵温度25℃-30℃,每8小时一次50%封闭式循环,每天浸泡5分钟,接种第2天补氮源50-60g/T;
(8)终止发酵:当苹乳发酵结束且残糖≤12g/L时终止发酵;
(9)皮渣分离:发酵结束后将皮渣和酒液分离;
(10)低温降酸:将皮渣分离后的酒液放置4-10℃进行物理降酸;
(11)沉淀澄清:取上清液并过滤酒泥;
(12)下胶澄清:用皂土进行澄清、沉淀处理,直到上清液与沉淀物彻底分离,取上清液,过滤酒泥,除去大部分的固形物,并与上清液混合;
(13)调配:调整酒精度为10%-13%V/V;
(14)巴氏杀菌:巴氏杀菌后储存。
2.根据权利要求1所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:步骤(4)中所述使用白砂糖调节果浆糖含量,使其达到21%-22%Brix°。
3.根据权利要求1所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:步骤(4)中所述使用Na2CO3调节pH,使其在3.2-3.6范围之内。
4.根据权利要求1所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:步骤(4)中所述巴氏杀菌温度为63-65℃,杀菌30分钟。
5.根据权利要求1所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:步骤(7)中所述混合菌种为酿酒酵母、酒酒球菌、鼠李糖乳杆菌和戊糖片球菌四种菌种。
6.根据权利要求5所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:所述酿酒酵母接种量为5×106cfu/mL。
7.根据权利要求5所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:所述酒酒球菌、鼠李糖乳杆菌和戊糖片球菌总接种量为1×108cfu/mL,接种比例为2:1:1。
8.根据权利要求1所述的一种混菌发酵型蓝莓果酒的酿造工艺,其特征在于:步骤(7)中所述发酵温度25℃-30℃,发酵时间为12-15天,至苹乳发酵结束且总糖≤12g/L时终止发酵。
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