CN116536122A - Dried persimmon fermented wine and preparation method thereof - Google Patents
Dried persimmon fermented wine and preparation method thereof Download PDFInfo
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- CN116536122A CN116536122A CN202310809945.7A CN202310809945A CN116536122A CN 116536122 A CN116536122 A CN 116536122A CN 202310809945 A CN202310809945 A CN 202310809945A CN 116536122 A CN116536122 A CN 116536122A
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- 240000006365 Vitis vinifera Species 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/44—Ebenaceae (Ebony family), e.g. persimmon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Engineering & Computer Science (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Heart & Thoracic Surgery (AREA)
- Cardiology (AREA)
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- Zoology (AREA)
- General Engineering & Computer Science (AREA)
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- Mycology (AREA)
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Abstract
The invention relates to the technical field of fruit wine production, in particular to a dried persimmon fermented wine and a preparation method thereof. The dried persimmon fermented wine is prepared from hydrated dried persimmons which are specially produced in Ma Quangou villages in Qingyan county of city of mountain and western province and newly produced in the current year, wherein the dried persimmons are in oblate shapes and ellipses, the diameter is 4.5 cm-5.5 cm, the thickness is 1 cm-1.5 cm, a layer of white frosty sugar with the thickness of 0.2 mm-0.8 mm is arranged on the surface of the hydrated dried persimmons, the frosty sugar is in a particle shape, and the particle size is 0.03 mm-0.05 mm; the dried persimmon is soft in meat quality, rich in elasticity and sufficient in color, brown sugar or wine red, has sugar degree not lower than 38 degrees Bx, has a sweet and sandy shape after eating, is sweet but not greasy, and can form particulate crystalline sugar at-1 ℃ for 30 hours; the hydrated dried persimmon is subjected to hydration treatment. Not only is superior to common dried persimmon in nutrition and health care efficacy, but also the defect that the common dried persimmon is easy to get stones is abandoned due to the unique property of being soluble in water, so that the human body can absorb the nutrition components more easily.
Description
Technical Field
The invention relates to the technical field of fruit wine production, in particular to a dried persimmon fermented wine and a preparation method thereof.
Background
The hydrated dried persimmon is a local special product of Ma Quangou village in Qingzhu county of city of mountain and west province, has long production history, and is a tribute donated to the dynasty of the past generation from the Zhuang Guanyan in Tang dynasty, ma Quangou. Ma Quangou hydrated dried persimmon has a development history of about 1355 years, is seedless, can be quickly dissolved in water to obtain the name, and can be used as a product such as persimmon vinegar, persimmon wine, persimmon preserve, persimmon frosty candy and the like besides being processed into the dried persimmon, and is commonly known as hydrated dried persimmon and water-mirror dried persimmon by local people.
In the eighties of the nineteenth century, the multimedia reports of China farmer report, shanxi science and technology report, shanxi daily report, shanxi forestry journal, shanxi agricultural science journal, fortune report and the like are sequentially reported. The persimmon tree of the dried persimmon is hydrated in one nine eight two years Ma Quangou, and is listed into the world by the world grain and agriculture organization together with the Chinese white-core tree, double-season jujube, four-season litchi, american chicken denier tree, arabian laugh tree, african bread tree and Panama candel tree.
The main reasons of the traditional method are simple process, thick equipment and old method, and the brewed persimmon wine has bitter taste, low alcohol degree and yellow color, and is difficult to preserve harmful health due to exceeding bacteria. In the brewing process of the wine, the traditional production method is generally adopted, rice hulls are used as loose understanding agents, so that silkworms containing rice hulls in finished wine become, soil impurities and fine grape are immersed, and the persimmon wine can be cooked and rancid after the storage time is too long. Meanwhile, methanol is produced in the brewing process, so that the method is easy to hurt drinkers.
Disclosure of Invention
The invention aims at solving at least one of the technical problems in the prior art, and therefore, one aspect of the invention aims at providing a dried persimmon fermented wine, wherein the dried persimmon fermented wine is hydrated dried persimmon which is specially produced in Ma Quangou villages in Pingzhu county of the city of Shanxi province and is newly born in the current year, the dried persimmon is oblate and oval, the diameter is 4.5 cm-5.5 cm, the thickness is 1 cm-1.5 cm, a layer of 0.2 mm-0.8 mm white frosty sugar is arranged on the surface of the hydrated dried persimmon, the frosty sugar is in a particle shape, and the particle size is 0.03 mm-0.05 mm; the dried persimmon is soft in meat quality, rich in elasticity and sufficient in color, brown sugar or wine red, has sugar degree not lower than 38 degrees Bx, has a sweet and sandy shape after eating, is sweet but not greasy, and can form particulate crystalline sugar at-1 ℃ for 30 hours; the hydrated dried persimmon is subjected to hydration treatment.
Preferably, the hydration treatment firstly cuts the calyx of the hydrated dried persimmon by a knife, and the calyx is cut off by taking the calyx and putting the calyx lightly so as to prevent frosting sugar from falling off (the surface of the hydrated dried persimmon is free of frosting sugar, and the hydrated dried persimmon with sour and astringent taste and black, yellow and green yellow calves is not used after eating), and then the hydrated dried persimmon after the calyx cutting treatment is put into a stainless steel container, wherein the adding proportion is 1:2.5 and purified water at 25-30 ℃, dissolving the hydrated dried persimmon into a strand shape after 12-16 hours, and then preparing the strand shape into 120-mesh hydrated dried persimmon liquid slurry for standby by using a beater, wherein in order to prevent the color of the hydrated dried persimmon slurry from oxidizing and browning, vitamin C with the mass of 0.03% is required to be added into the hydrated dried persimmon liquid slurry for color protection treatment.
The invention also provides a preparation method of the dried persimmon fermented wine, which comprises the following specific steps:
s1, preparing hydrated dried persimmon mixed slurry according to a formula I;
s2, preparing composite fruit saccharomycete liquid according to a formula II;
s3, preparing a composite fruit yeast strain expanding culture solution according to a formula III;
s4, sterilizing the hydrated dried persimmon mixed slurry prepared in the step S1;
s5, inoculating the hydrated dried persimmon mixed slurry sterilized in the S4 by using the compound fruit yeast liquid seed expanding culture liquid prepared in the S3;
s6, performing four-stage fermentation on the hydrated dried persimmon mixed slurry inoculated in the S5 to obtain dried persimmon fermented wine primary wine;
s7, ageing the hydrated dried persimmon fermented wine obtained in the S6 to obtain dried persimmon fermented wine;
s8, filtering the dried persimmon fermented wine prepared in the step S7 into wine, and filling and preserving the wine.
Preferably, formula I in S1 is
Formula 1: 84.87% of hydrated dried persimmon slurry, 5% of hydrated dried persimmon powder, 3% of dry mulberry powder, 1% of ultrafine dry tremella aurantifolia powder, 5% of brown sugar, 1% of crowndaisy chrysanthemum powder, 0.005% of star anise extract, 0.02% of peptone powder, 0.03% of tannase, 0.025% of fermentation auxiliary agent and 0.05% of pectase;
formula 2: 80.81% of hydrated dried persimmon serum, 8% of hydrated persimmon peel powder, 5% of dried banana powder, 1% of ultrafine dry tremella powder, 4.1% of white granulated sugar, 1% of aloe juice, 0.005% of myrcia extract, 0.03% of peptone powder, 0.03% of tannase and 0.025% of fermentation auxiliary agent;
or formula 3: 84.915% of hydrated dried persimmon slurry, 6% of hydrated dried persimmon powder, 2% of yellow banana apple dry powder, 1% of ultrafine dry black fungus powder, 2% of white granulated sugar, 3% of brown sugar, 1% of ultrafine dry lily powder, 0.005% of clove extract, 0.025% of peptone powder, 0.03% of tannase and 0.025% of fermentation auxiliary agent;
the hydrated persimmon peel powder is prepared by taking peel from hydrated persimmon by a peeling knife, and grinding the peel into 80-mesh fine powder through sun-curing, fermenting and drying;
the method for preparing the hydrated dried persimmon mixed slurry in the step S1 is to dissolve other formula materials except tannase and pectase by using warm water at 30 ℃ and then add the dissolved materials into a preparation tank, the temperature is set to be 50-55 ℃, the stirring speed is set to be 35-40r/m, the PH value is stabilized to be 4.8-5.2, and the continuous stirring is carried out for 10-15min.
Preferably, the formula II in the S2 comprises 10g of glucose, 10g of white granulated sugar, 12g of yeast extract, 5g of peptone powder, 1.5g of magnesium sulfate, 1000ml of purified water and 2 bevel strains of a compound fruit saccharomycete test tube, wherein the specification of the test tube is 20X 200 mm, and the solid content of the bevel strains is 15g;
the method for preparing the compound fruit saccharomycete liquid comprises the steps of weighing glucose, white granulated sugar, yeast extract, peptone powder and magnesium sulfate according to a formula II, putting into 1000ml of purified water, boiling for 5min, sterilizing at a high temperature of 121 ℃, sterilizing pressure of 0.11-0.14MPa, sterilizing time of 20min, controlling pH to be 4.5, dividing the compound fruit saccharomycete test tube inclined plane strain into small blocks of 1.5x1.5 mm, transferring the small blocks into 50 strain blocks, culturing on a constant-temperature shaking table at a culture temperature of 25 ℃, and culturing at a shaking table rotating speed of 150-170r/min for 12-20h.
Preferably, the formula III in the S3 comprises 86.907% of hydrated dried persimmon slurry, 10% of brown sugar, 0.01% of yeast extract, 0.03% of beef extract, 0.04% of peptone, 3% of goat milk powder, 0.01% of light calcium carbonate and 0.003% of compound vitamin;
the method for preparing the compound fruit yeast strain expanding culture solution comprises the steps of adding purified water into an expanding culture tank with the volume of 800-1000L according to 70% of the total volume of the expanding culture tank, heating, weighing hydrated dried persimmon pulp, brown sugar, yeast extract, beef extract, peptone, goat milk powder, light calcium carbonate and compound vitamin according to a formula III when the water temperature reaches 90 ℃, dissolving with warm water with the temperature of 55 ℃, pouring into the expanding culture tank, controlling the PH to be 4.5, heating to 90 ℃, and sterilizing for 45min; cooling to 25deg.C after sterilization, inoculating with inoculum size of 5% of total mass, culturing at 26-28deg.C for 12-16 hr, stirring with stirring system at intervals of 2 hr for 5min each time, and stirring at 20r/min.
Preferably, in the step S4, the hydrated dried persimmon mixed slurry prepared in the step S1 is stirred and heated to 90 ℃, the stirring speed is 10-15r/min, and the sterilization time is 30min; stirring and cooling to 55deg.C, adding pectase and tannase, continuously stirring and cooling to 25deg.C, and stirring at 16-20r/min;
in the step S5, the sugar degree is detected to be stable to 25%, and the acidity is detected to be stable to 4.7-5.0; s3, the inoculation amount of the compounded fruit yeast liquid seed expanding culture liquid is 10% of the amount of the hydrated dried persimmon mixed slurry after S4 sterilization; stirring is continuously carried out for 15min during inoculation, and the stirring speed is 20-23r/min.
Preferably, the four-stage fermentation in S6 is: fermenting for 72-96h at the first period, inoculating for about 8h to generate fermentation bubbles, wherein the fermentation temperature is 23-25deg.C, and co2 generated by fermentation is removed, stirring once every 2h for 15min at a stirring speed of 22-25r/min;
the fermentation time of the second period is 120-168h, the fermentation temperature is 20-23 ℃, co2 generated by fermentation is eliminated, stirring is carried out every 6h, stirring is carried out for 5min each time, and the stirring speed is 12-14r/min;
the fermentation time of the third period is 312-359 hours, the fermentation temperature is 18-20 ℃, co2 generated by fermentation is eliminated in the period, stirring is carried out once every 12 hours, stirring is carried out for 5 minutes each time, and the stirring speed is 10-12r/min;
and in the fourth period, co2 is not generated any more, the fermentation is carried out in a post-maturation static state, the fermentation temperature is 15-18 ℃, the fermentation time is 168-192h, and the sealed fermentation is carried out.
Preferably, the ageing in the step S7 is to detect that the alcohol content reaches 14-15.0% vol, the sugar content reaches 0.45-0.55%, the acidity reaches 0.3-0.5%, the ageing is carried out in a storage type, the temperature is controlled to be 14-16 ℃, and the ageing time is 6-12 months.
Preferably, the alcohol content detected before filtering in the step S8 reaches 15%vol, the sugar content reaches 0.45%, the acidity reaches 0.3-0.6%, the alcohol is filtered once by a horizontal sedimentation centrifuge, the sediment is carried out for 24 hours, then a CLMB type alcohol liquid cross-flow membrane micro-filtration system is used for filtering, the working flow of the liquid cross-flow membrane micro-filtration system is set to 430-470L/H, the working temperature is less than or equal to 42 ℃, the filtering precision is 0.18um, the working pressure is less than 0.18-0.2Mpa, the filtered hydration dried persimmon wine is bright and transparent, the color of the wine is light brown yellow or light yellow, and the unique sweet flavor of the hydration dried persimmon is diffused in the wine.
The invention has the following beneficial effects:
the hydrated dried persimmon is delicious and can be dissolved in water, and the frostbite of the hydrated dried persimmon has the effects of curing canker sore, stopping bleeding, moistening lung, promoting fluid production, relieving cough, reducing sputum, clearing heat, quenching thirst, strengthening spleen, astringing intestine and moistening throat. The hydrated dried persimmon pulp is helpful for reducing blood pressure, softening blood vessels, increasing coronary artery flow, promoting blood circulation, diminishing inflammation, improving cardiovascular function, and treating symptoms such as swelling and pain of hemorrhoids, rectal bleeding, postpartum cracking, local thyromegaly caused by iodine deficiency, and the like. The hydrated dried persimmon is superior to the common dried persimmon in nutrition and health care effects, and due to the unique property of being soluble in water, the defect that the common dried persimmon is easy to get stones is overcome, so that the human body can absorb the nutrition components more easily.
The hydrated dried persimmon has high fructose content, soft plastid, sweet but not greasy, is a rare and precious product of dried persimmon at home and abroad, and has the nutrition ingredients of potassium, sodium, calcium, magnesium, manganese, zinc, iron, phosphorus and other trace mineral elements, the sugar content of which is up to 40.86 percent, the refractive sugar content of which is 63 percent, and the content of various vitamins and amino acids of which is far higher than that of the dried persimmon at home and abroad.
The invention aims to improve the economic value of hydrated dried persimmon, and according to the unique flavor, nutritional value, health care conditioning and other effects of the hydrated dried persimmon, the novel hydrated dried persimmon fruit wine is produced by the technical processes of cutting off the calyx of the dried persimmon, hydrating with warm water, grinding slurry, inoculating saccharomyces cerevisiae strains, fermenting, ageing, filtering, filling wine liquid, low-temperature ageing and the like. After drinking, the product is sweet, fragrant and soft. The hydrated dried persimmon fruit wine also has the effects of reducing blood pressure, softening blood vessels, increasing coronary artery flow, promoting blood circulation, diminishing inflammation, improving cardiovascular and the like.
The application of the invention overcomes the food safety problem which can not be solved by the traditional persimmon wine method and other methods, greatly accelerates the industrialization and marketization processes of the persimmon, and has positive significance in solving the persimmon processing industry in mountain areas.
Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention.
Detailed Description
In order that the above-recited objects, features and advantages of the invention will be more clearly understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as described, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
The dried persimmon fermented wine is prepared from hydrated dried persimmons which are specially produced in Ma Quangou villages in Qin county of city and carrier city of mountain and western province and newly produced in the current year, wherein the dried persimmons are in oblate shapes and ellipses, the diameter is 4.5 cm-5.5 cm, the thickness is 1 cm-1.5 cm, a layer of white frosty sugar with the thickness of 0.2 mm-0.8 mm is arranged on the surface of the hydrated dried persimmons, the frosty sugar is in a particle shape, and the particle size is 0.03 mm-0.05 mm; the dried persimmon is soft in meat quality, rich in elasticity and sufficient in color, has brown sugar or wine red color, has sugar degree not lower than 38 degrees Bx, has a sweet and sandy shape after eating, is sweet but not greasy, and can form the particulate crystal sugar at-1 ℃ for 30 hours.
Firstly, cutting out the calyx of the hydrated dried persimmon by using a knife in hydration treatment, taking the calyx slightly to avoid frost sugar falling off when cutting out the calyx (the surface of the hydrated dried persimmon is free of frost sugar, and the hydrated dried persimmon which has sour and astringent taste after eating and has black, yellow and green-yellow meat is discarded), and then putting the hydrated dried persimmon after the calyx cutting treatment into a stainless steel container, wherein the adding proportion is 1:2.5 and purified water at 25-30 ℃, dissolving the hydrated dried persimmon into a strand shape after 12-16 hours, and then preparing the strand shape into 120-mesh hydrated dried persimmon liquid slurry for standby by using a beater, wherein in order to prevent the color of the hydrated dried persimmon slurry from oxidizing and browning, vitamin C with the mass of 0.03% is required to be added into the hydrated dried persimmon liquid slurry for color protection treatment.
The hydrated persimmon peel powder is prepared by taking peel from hydrated persimmon with a peeling knife, sun-drying, fermenting, drying and grinding the peel into 80-mesh fine powder.
Example 1
S1, dissolving 848.7kg of hydrated dried persimmon pulp, 50kg of hydrated dried persimmon peel powder, 30kg of dried mulberry powder, jin Erfen kg of ultrafine dry, 50kg of brown sugar, 10kg of crowndaisy chrysanthemum powder, 0.05kg of star anise extract, 0.2kg of peptone powder and 0.25kg of fermentation auxiliary agent in warm water at 30 ℃, adding the dissolved materials into a blending tank, setting the temperature to be 50-55 ℃, setting the stirring rotation speed to be 35-40r/m, stabilizing the pH value to be 4.8-5.2, and continuously stirring for 10-15min;
s2, weighing 10g of glucose, 10g of white granulated sugar, 12g of yeast extract, 5g of peptone powder and 1.5g of magnesium sulfate according to a formula II, putting into 1000ml of purified water, boiling for 5min, sterilizing at a high temperature of 121 ℃, a sterilizing pressure of 0.11-0.14MPa, a sterilizing time of 20min, controlling the PH to be 4.5, dividing 2 branches (with a test tube specification of 20 multiplied by 200 mm and a slant strain solid of 15 g) of a composite fruit yeast test tube into small blocks with a size of 1.5x1.5 mm, transferring into 50 strain blocks, culturing on a constant-temperature shaking table at a culturing temperature of 25 ℃ and a shaking table rotating speed of 150-170r/min for 12-20h;
s3, adding purified water into a culture expansion tank with the volume of 1000L according to 70% of the total volume of the culture expansion tank, heating, when the water temperature reaches 90 ℃, weighing 26.0721kg of hydrated dried persimmon slurry, 3kg of brown sugar, 0.003kg of yeast extract, 0.009kg of beef extract, 0.012kg of peptone, 0.9kg of goat milk powder, 0.003kg of light calcium carbonate and 0.0009kg of compound vitamin according to a formula III, dissolving with warm water with the temperature of 55 ℃, pouring into the culture expansion tank, controlling the PH to be 4.5, heating to 90 ℃, and sterilizing for 45min; cooling to 25deg.C after sterilization, inoculating with inoculum size of 5% of total mass, culturing at 26-28deg.C for 12-16 hr, stirring with stirring system at intervals of 2 hr for 5min each time, and stirring at 20r/min;
s4, stirring and heating the hydrated dried persimmon mixed slurry prepared in the step S1 to 90 ℃, wherein the stirring speed is 10-15r/min, and the sterilization time is 30min; stirring and cooling to 55deg.C, adding pectase 0.5kg and tannase 0.3kg, continuously stirring and cooling to 25deg.C, and stirring at 16-20r/min;
s5, firstly detecting that the sugar degree is stabilized to 25%, and the acidity is stabilized to 4.7-5.0; inoculating 100kgS3 compounded composite fruit saccharomycete liquid seed expanding culture liquid onto 1000kgS sterilized hydrated dried persimmon mixed slurry; continuously stirring for 15min during inoculation, wherein the stirring speed is 20-23r/min;
s6, fermenting in the fourth period: fermenting for 72-96h at the first period, inoculating for about 8h to generate fermentation bubbles, wherein the fermentation temperature is 23-25deg.C, and co2 generated by fermentation is removed, stirring once every 2h for 15min at a stirring speed of 22-25r/min;
the fermentation time of the second period is 120-168h, the fermentation temperature is 20-23 ℃, co2 generated by fermentation is eliminated, stirring is carried out every 6h, stirring is carried out for 5min each time, and the stirring speed is 12-14r/min;
the fermentation time of the third period is 312-359 hours, the fermentation temperature is 18-20 ℃, co2 generated by fermentation is eliminated in the period, stirring is carried out once every 12 hours, stirring is carried out for 5 minutes each time, and the stirring speed is 10-12r/min;
in the fourth period, co2 is not generated any more, the fermentation is carried out in a post-maturation static state, the fermentation temperature is 15-18 ℃, the fermentation time is 168-192h, and the sealed fermentation is carried out;
s7, detecting that the alcohol content reaches 14-15.0%vol, the sugar content reaches 0.45-0.55%, the acidity reaches 0.3-0.5%, and transferring the wine into storage type ageing for clarification, wherein the temperature is controlled at 14-16 ℃, and the ageing time is 6-12 months;
s8, filtering, filling and preserving the dried persimmon fermented wine prepared in the step S7, detecting that the alcohol content reaches 15% vol, the sugar content reaches 0.45%, the acidity reaches 0.3-0.6%, filtering once by using a horizontal sedimentation centrifuge, precipitating for 24 hours, filtering by using a CLMB type wine liquid cross-flow membrane micro-filtration system, setting the working flow of the liquid cross-flow membrane micro-filtration system to 430-470L/H, the working temperature is less than or equal to 42 ℃, the filtering precision is 0.18um, the working pressure is less than 0.18-0.2Mpa, the filtered hydrated dried persimmon wine is bright and transparent, the color of the wine is light brown yellow or light yellow, and the wine emits specific hydrated dried persimmon sweet fragrance.
Example two
S1, dissolving 808.1kg of hydrated dried persimmon pulp, 80kg of hydrated persimmon peel powder, 50kg of dried banana powder, 1kg of ultrafine dry tremella powder, 41kg of white granulated sugar, 10kg of aloe juice, 0.05kg of bay leaf extract, 0.3kg of peptone powder and 0.25kg of fermentation auxiliary agent with warm water at 30 ℃, adding into a blending tank, setting the temperature to 50-55 ℃, setting the stirring rotation speed to 35-40r/m, stabilizing the pH value to 4.8-5.2, and continuously stirring for 10-15min;
s2, weighing 10g of glucose, 10g of white granulated sugar, 12g of yeast extract, 5g of peptone powder and 1.5g of magnesium sulfate according to a formula II, putting into 1000ml of purified water, boiling for 5min, sterilizing at a high temperature of 121 ℃, a sterilizing pressure of 0.11-0.14MPa, a sterilizing time of 20min, controlling the PH to be 4.5, dividing 2 branches (with a test tube specification of 20 multiplied by 200 mm and a slant strain solid of 15 g) of a composite fruit yeast test tube into small blocks with a size of 1.5x1.5 mm, transferring into 50 strain blocks, culturing on a constant-temperature shaking table at a culturing temperature of 25 ℃ and a shaking table rotating speed of 150-170r/min for 12-20h;
s3, adding purified water into a culture expansion tank with the volume of 1000L according to 70% of the total volume of the culture expansion tank, heating, when the water temperature reaches 90 ℃, weighing 26.0721kg of hydrated dried persimmon slurry, 3kg of brown sugar, 0.003kg of yeast extract, 0.009kg of beef extract, 0.012kg of peptone, 0.9kg of goat milk powder, 0.003kg of light calcium carbonate and 0.0009kg of compound vitamin according to a formula III, dissolving with warm water with the temperature of 55 ℃, pouring into the culture expansion tank, controlling the PH to be 4.5, heating to 90 ℃, and sterilizing for 45min; cooling to 25deg.C after sterilization, inoculating with inoculum size of 5% of total mass, culturing at 26-28deg.C for 12-16 hr, stirring with stirring system at intervals of 2 hr for 5min each time, and stirring at 20r/min;
s4, stirring and heating the hydrated dried persimmon mixed slurry prepared in the step S1 to 90 ℃, wherein the stirring speed is 10-15r/min, and the sterilization time is 30min; stirring and cooling to 55 ℃, adding 0.3kg of tannin enzyme, continuously stirring and cooling to 25 ℃, and stirring at a speed of 16-20r/min;
s5, firstly detecting that the sugar degree is stabilized to 25%, and the acidity is stabilized to 4.7-5.0; inoculating 100kgS3 compounded composite fruit saccharomycete liquid seed expanding culture liquid onto 1000kgS sterilized hydrated dried persimmon mixed slurry; continuously stirring for 15min during inoculation, wherein the stirring speed is 20-23r/min;
s6, fermenting in the fourth period: fermenting for 72-96h at the first period, inoculating for about 8h to generate fermentation bubbles, wherein the fermentation temperature is 23-25deg.C, and co2 generated by fermentation is removed, stirring once every 2h for 15min at a stirring speed of 22-25r/min;
the fermentation time of the second period is 120-168h, the fermentation temperature is 20-23 ℃, co2 generated by fermentation is eliminated, stirring is carried out every 6h, stirring is carried out for 5min each time, and the stirring speed is 12-14r/min;
the fermentation time of the third period is 312-359 hours, the fermentation temperature is 18-20 ℃, co2 generated by fermentation is eliminated in the period, stirring is carried out once every 12 hours, stirring is carried out for 5 minutes each time, and the stirring speed is 10-12r/min;
in the fourth period, co2 is not generated any more, the fermentation is carried out in a post-maturation static state, the fermentation temperature is 15-18 ℃, the fermentation time is 168-192h, and the sealed fermentation is carried out;
s7, detecting that the alcohol content reaches 14-15.0%vol, the sugar content reaches 0.45-0.55%, the acidity reaches 0.3-0.5%, and transferring the wine into storage type ageing for clarification, wherein the temperature is controlled at 14-16 ℃, and the ageing time is 6-12 months;
s8, filtering, filling and preserving the dried persimmon fermented wine prepared in the step S7, detecting that the alcohol content reaches 15% vol, the sugar content reaches 0.45%, the acidity reaches 0.3-0.6%, filtering once by using a horizontal sedimentation centrifuge, precipitating for 24 hours, filtering by using a CLMB type wine liquid cross-flow membrane micro-filtration system, setting the working flow of the liquid cross-flow membrane micro-filtration system to 430-470L/H, the working temperature is less than or equal to 42 ℃, the filtering precision is 0.18um, the working pressure is less than 0.18-0.2Mpa, the filtered hydrated dried persimmon wine is bright and transparent, the color of the wine is light brown yellow or light yellow, and the wine emits specific hydrated dried persimmon sweet fragrance.
Example III
S1, dissolving 849.15kg of hydrated dried persimmon pulp, 60kg of hydrated dried persimmon peel powder, 20kg of yellow banana apple dry powder, 10kg of superfine dry black fungus powder, 20kg of white granulated sugar, 30kg of brown sugar, 10kg of superfine dry lily powder, 0.05kg of clove extract, 0.25kg of peptone powder and 0.25kg of fermentation auxiliary agent in warm water at 30 ℃, adding into a blending tank, setting the temperature to 50-55 ℃, setting the stirring rotation speed to 35-40r/m, stabilizing the PH value to 4.8-5.2, and continuously stirring for 10-15min;
s2, weighing 10g of glucose, 10g of white granulated sugar, 12g of yeast extract, 5g of peptone powder and 1.5g of magnesium sulfate according to a formula II, putting into 1000ml of purified water, boiling for 5min, sterilizing at a high temperature of 121 ℃, a sterilizing pressure of 0.11-0.14MPa, a sterilizing time of 20min, controlling the PH to be 4.5, dividing 2 branches (with a test tube specification of 20 multiplied by 200 mm and a slant strain solid of 15 g) of a composite fruit yeast test tube into small blocks with a size of 1.5x1.5 mm, transferring into 50 strain blocks, culturing on a constant-temperature shaking table at a culturing temperature of 25 ℃ and a shaking table rotating speed of 150-170r/min for 12-20h;
s3, adding purified water into a culture expansion tank with the volume of 1000L according to 70% of the total volume of the culture expansion tank, heating, when the water temperature reaches 90 ℃, weighing 26.0721kg of hydrated dried persimmon slurry, 3kg of brown sugar, 0.003kg of yeast extract, 0.009kg of beef extract, 0.012kg of peptone, 0.9kg of goat milk powder, 0.003kg of light calcium carbonate and 0.0009kg of compound vitamin according to a formula III, dissolving with warm water with the temperature of 55 ℃, pouring into the culture expansion tank, controlling the PH to be 4.5, heating to 90 ℃, and sterilizing for 45min; cooling to 25deg.C after sterilization, inoculating with inoculum size of 5% of total mass, culturing at 26-28deg.C for 12-16 hr, stirring with stirring system at intervals of 2 hr for 5min each time, and stirring at 20r/min;
s4, stirring and heating the hydrated dried persimmon mixed slurry prepared in the step S1 to 90 ℃, wherein the stirring speed is 10-15r/min, and the sterilization time is 30min; stirring and cooling to 55 ℃, adding 0.3kg of tannin enzyme, continuously stirring and cooling to 25 ℃, and stirring at a speed of 16-20r/min;
s5, firstly detecting that the sugar degree is stabilized to 25%, and the acidity is stabilized to 4.7-5.0; inoculating 100kgS3 compounded composite fruit saccharomycete liquid seed expanding culture liquid onto 1000kgS sterilized hydrated dried persimmon mixed slurry; continuously stirring for 15min during inoculation, wherein the stirring speed is 20-23r/min;
s6, fermenting in the fourth period: fermenting for 72-96h at the first period, inoculating for about 8h to generate fermentation bubbles, wherein the fermentation temperature is 23-25deg.C, and co2 generated by fermentation is removed, stirring once every 2h for 15min at a stirring speed of 22-25r/min;
the fermentation time of the second period is 120-168h, the fermentation temperature is 20-23 ℃, co2 generated by fermentation is eliminated, stirring is carried out every 6h, stirring is carried out for 5min each time, and the stirring speed is 12-14r/min;
the fermentation time of the third period is 312-359 hours, the fermentation temperature is 18-20 ℃, co2 generated by fermentation is eliminated in the period, stirring is carried out once every 12 hours, stirring is carried out for 5 minutes each time, and the stirring speed is 10-12r/min;
in the fourth period, co2 is not generated any more, the fermentation is carried out in a post-maturation static state, the fermentation temperature is 15-18 ℃, the fermentation time is 168-192h, and the sealed fermentation is carried out;
s7, detecting that the alcohol content reaches 14-15.0%vol, the sugar content reaches 0.45-0.55%, the acidity reaches 0.3-0.5%, and transferring the wine into storage type ageing for clarification, wherein the temperature is controlled at 14-16 ℃, and the ageing time is 6-12 months;
s8, filtering, filling and preserving the dried persimmon fermented wine prepared in the step S7, detecting that the alcohol content reaches 15% vol, the sugar content reaches 0.45%, the acidity reaches 0.3-0.6%, filtering once by using a horizontal sedimentation centrifuge, precipitating for 24 hours, filtering by using a CLMB type wine liquid cross-flow membrane micro-filtration system, setting the working flow of the liquid cross-flow membrane micro-filtration system to 430-470L/H, the working temperature is less than or equal to 42 ℃, the filtering precision is 0.18um, the working pressure is less than 0.18-0.2Mpa, the filtered hydrated dried persimmon wine is bright and transparent, the color of the wine is light brown yellow or light yellow, and the wine emits specific hydrated dried persimmon sweet fragrance.
The fermented persimmon cake wine prepared in examples one to three was tested and the results are shown in the following table
TABLE 1 sensory index
TABLE 2 microbial indicators
TABLE 3 physicochemical index
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A dried persimmon fermented wine is characterized in that: the dried persimmon fermented wine is prepared from hydrated dried persimmons which are specially produced in Ma Quangou villages in Qingyan county of city of mountain and western province and newly produced in the current year, wherein the dried persimmons are in oblate shapes and ellipses, the diameter is 4.5 cm-5.5 cm, the thickness is 1 cm-1.5 cm, a layer of white frosty sugar with the thickness of 0.2 mm-0.8 mm is arranged on the surface of the hydrated dried persimmons, the frosty sugar is in a particle shape, and the particle size is 0.03 mm-0.05 mm; the dried persimmon is soft in meat quality, rich in elasticity and sufficient in color, brown sugar or wine red, has sugar degree not lower than 38 degrees Bx, has a sweet and sandy shape after eating, is sweet but not greasy, and can form particulate crystalline sugar at-1 ℃ for 30 hours; the hydrated dried persimmon is subjected to hydration treatment.
2. The fermented persimmon wine of claim 1, wherein: the hydration treatment firstly cuts out the cake base of the hydrated dried persimmon by a knife, when the cake base is cut off, the cake base is slightly taken and put so as to avoid frost sugar from falling off, and then the hydrated dried persimmon after the cake base cutting treatment is put into a stainless steel container, wherein the adding proportion is 1:2.5 and purified water at 25-30 ℃, dissolving the hydrated dried persimmon into a strand shape after 12-16 hours, and then preparing the strand shape into 120-mesh hydrated dried persimmon liquid slurry for standby by using a beater, wherein in order to prevent the color of the hydrated dried persimmon slurry from oxidizing and browning, vitamin C with the mass of 0.03% is required to be added into the hydrated dried persimmon liquid slurry for color protection treatment.
3. The method for preparing the dried persimmon fermented wine according to claim 1, which is characterized by comprising the following steps: the preparation method comprises the following specific steps:
s1, preparing hydrated dried persimmon mixed slurry according to a formula I;
s2, preparing composite fruit saccharomycete liquid according to a formula II;
s3, preparing a composite fruit yeast strain expanding culture solution according to a formula III;
s4, sterilizing the hydrated dried persimmon mixed slurry prepared in the step S1;
s5, inoculating the hydrated dried persimmon mixed slurry sterilized in the S4 by using the compound fruit yeast liquid seed expanding culture liquid prepared in the S3;
s6, performing four-stage fermentation on the hydrated dried persimmon mixed slurry inoculated in the S5 to obtain dried persimmon fermented wine primary wine;
s7, ageing the hydrated dried persimmon fermented wine obtained in the S6 to obtain dried persimmon fermented wine;
s8, filtering the dried persimmon fermented wine prepared in the step S7 into wine, and filling and preserving the wine.
4. A method for preparing fermented persimmon wine according to claim 3, wherein: formula I in S1 is
Formula 1: 84.87% of hydrated dried persimmon slurry, 5% of hydrated dried persimmon powder, 3% of dry mulberry powder, 1% of ultrafine dry tremella aurantifolia powder, 5% of brown sugar, 1% of crowndaisy chrysanthemum powder, 0.005% of star anise extract, 0.02% of peptone powder, 0.03% of tannase, 0.025% of fermentation auxiliary agent and 0.05% of pectase;
formula 2: 80.81% of hydrated dried persimmon serum, 8% of hydrated persimmon peel powder, 5% of dried banana powder, 1% of ultrafine dry tremella powder, 4.1% of white granulated sugar, 1% of aloe juice, 0.005% of myrcia extract, 0.03% of peptone powder, 0.03% of tannase and 0.025% of fermentation auxiliary agent;
or formula 3: 84.915% of hydrated dried persimmon slurry, 6% of hydrated dried persimmon powder, 2% of yellow banana apple dry powder, 1% of ultrafine dry black fungus powder, 2% of white granulated sugar, 3% of brown sugar, 1% of ultrafine dry lily powder, 0.005% of clove extract, 0.025% of peptone powder, 0.03% of tannase and 0.025% of fermentation auxiliary agent;
the hydrated persimmon peel powder is prepared by taking peel from hydrated persimmon by a peeling knife, and grinding the peel into 80-mesh fine powder through sun-curing, fermenting and drying;
the method for preparing the hydrated dried persimmon mixed slurry in the step S1 is to dissolve other formula materials except tannase and pectase by using warm water at 30 ℃ and then add the dissolved materials into a preparation tank, the temperature is set to be 50-55 ℃, the stirring speed is set to be 35-40r/m, the PH value is stabilized to be 4.8-5.2, and the continuous stirring is carried out for 10-15min.
5. A method for preparing fermented persimmon wine according to claim 3, wherein: the formula II in the S2 comprises 10g of glucose, 10g of white granulated sugar, 12g of yeast extract, 5g of peptone powder, 1.5g of magnesium sulfate, 1000ml of purified water and 2 bevel strains of a compound fruit saccharomycete test tube, wherein the specification of the test tube is 20 multiplied by 200 mm, and the solid content of the bevel strains is 15g;
the method for preparing the compound fruit saccharomycete liquid comprises the steps of weighing glucose, white granulated sugar, yeast extract, peptone powder and magnesium sulfate according to a formula II, putting into 1000ml of purified water, boiling for 5min, sterilizing at a high temperature of 121 ℃, sterilizing pressure of 0.11-0.14MPa, sterilizing time of 20min, controlling pH to be 4.5, dividing the compound fruit saccharomycete test tube inclined plane strain into small blocks of 1.5x1.5 mm, transferring the small blocks into 50 strain blocks, culturing on a constant-temperature shaking table at a culture temperature of 25 ℃, and culturing at a shaking table rotating speed of 150-170r/min for 12-20h.
6. A method for preparing fermented persimmon wine according to claim 3, wherein: the formula III in the S3 comprises 86.907% of hydrated dried persimmon slurry, 10% of brown sugar, 0.01% of yeast extract, 0.03% of beef extract, 0.04% of peptone, 3% of goat milk powder, 0.01% of light calcium carbonate and 0.003% of compound vitamin;
the method for preparing the compound fruit yeast strain expanding culture solution comprises the steps of adding purified water into an expanding culture tank with the volume of 800-1000L according to 70% of the total volume of the expanding culture tank, heating, weighing hydrated dried persimmon pulp, brown sugar, yeast extract, beef extract, peptone, goat milk powder, light calcium carbonate and compound vitamin according to a formula III when the water temperature reaches 90 ℃, dissolving with warm water with the temperature of 55 ℃, pouring into the expanding culture tank, controlling the PH to be 4.5, heating to 90 ℃, and sterilizing for 45min; cooling to 25deg.C after sterilization, inoculating with inoculum size of 5% of total mass, culturing at 26-28deg.C for 12-16 hr, stirring with stirring system at intervals of 2 hr for 5min each time, and stirring at 20r/min.
7. A method for preparing fermented persimmon wine according to claim 3, wherein: the sterilization in the step S4 is to stir and heat the hydrated dried persimmon mixed slurry prepared in the step S1 to 90 ℃, the stirring speed is 10-15r/min, and the sterilization time is 30min; stirring and cooling to 55deg.C, adding pectase and tannase, continuously stirring and cooling to 25deg.C, and stirring at 16-20r/min;
in the step S5, the sugar degree is detected to be stable to 25%, and the acidity is detected to be stable to 4.7-5.0; s3, the inoculation amount of the compounded fruit yeast liquid seed expanding culture liquid is 10% of the amount of the hydrated dried persimmon mixed slurry after S4 sterilization; stirring is continuously carried out for 15min during inoculation, and the stirring speed is 20-23r/min.
8. A method for preparing fermented persimmon wine according to claim 3, wherein: the four-stage fermentation in the step S6 is as follows: fermenting for 72-96h at the first period, inoculating for about 8h to generate fermentation bubbles, wherein the fermentation temperature is 23-25deg.C, and co2 generated by fermentation is removed, stirring once every 2h for 15min at a stirring speed of 22-25r/min;
the fermentation time of the second period is 120-168h, the fermentation temperature is 20-23 ℃, co2 generated by fermentation is eliminated, stirring is carried out every 6h, stirring is carried out for 5min each time, and the stirring speed is 12-14r/min;
the fermentation time of the third period is 312-359 hours, the fermentation temperature is 18-20 ℃, co2 generated by fermentation is eliminated in the period, stirring is carried out once every 12 hours, stirring is carried out for 5 minutes each time, and the stirring speed is 10-12r/min;
and in the fourth period, co2 is not generated any more, the fermentation is carried out in a post-maturation static state, the fermentation temperature is 15-18 ℃, the fermentation time is 168-192h, and the sealed fermentation is carried out.
9. A method for preparing fermented persimmon wine according to claim 3, wherein: and the ageing in the step S7 is to detect that the alcohol content reaches 14-15.0%vol, the sugar content reaches 0.45-0.55%, the acidity reaches 0.3-0.5%, the ageing is carried out in a storage type, the ageing and clarification mode, the temperature is controlled at 14-16 ℃, and the ageing time is 6-12 months.
10. A method for preparing fermented persimmon wine according to claim 3, wherein: the alcohol content detected before filtering in the S8 reaches 15%vol, the sugar content reaches 0.45%, the acidity reaches 0.3-0.6%, the alcohol is filtered once by a horizontal sedimentation centrifuge, the sediment is carried out for 24 hours, then a CLMB type alcohol liquid cross-flow membrane micro-filtration system is used for filtering, the working flow of the liquid cross-flow membrane micro-filtration system is set to 430-470L/H, the working temperature is less than or equal to 42 ℃, the filtering precision is 0.18um, the working pressure is less than 0.18-0.2Mpa, the filtered hydration dried persimmon wine is bright and transparent, the color of the wine is light brown or light yellow, and the unique hydration dried persimmon sweet fragrance is emitted in the wine.
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