CN1318560C - Pumpkin red fermented wine and its fermentation process - Google Patents
Pumpkin red fermented wine and its fermentation process Download PDFInfo
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- CN1318560C CN1318560C CNB2005100105201A CN200510010520A CN1318560C CN 1318560 C CN1318560 C CN 1318560C CN B2005100105201 A CNB2005100105201 A CN B2005100105201A CN 200510010520 A CN200510010520 A CN 200510010520A CN 1318560 C CN1318560 C CN 1318560C
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Abstract
The present invention relates to a pumpkin red fermented wine and a fermentation process thereof. According to a weight ratio, 85 to 92 parts of pumpkin fruit juice is added with 8 to 15 parts of sugar, 0.01 part of amylase, 0.01 part of pectase, 0.05 part of cellulase and 0.02 part of saccharifying enzyme which are fermented with 0.4 part of fruit wine yeast; the finished product which has rufous color, sour and sweet palatability, 7.0 to 13.0%(v/v) of lower alcohol degree and 20.1 to 200 g/L of sugar degree is brewed. The present invention has the advantages of dainty materials, no public nuisance, no pollution, various kinds of healthy functions, advanced and unique process, convenient operation and popularization, reasonable configuration, high durability, sufficient source of raw materials, less investment and obvious economical and social benefits. The pumpkin red sweet type fermented wine of the present invention is a green functional food which is rich in nutrition and has healthy functions.
Description
Affiliated field: the present invention relates to a class pumpkin fermenting sweet wine and a zymotechnique thereof.
Technical background: at present, the domestic pumpkin that relates to is that the document of raw material brewing fermentation wine has three:
Document 1: " pumpkin grape wine compound method " relates to 30% pumpkin, 2% Grosvenor Momordica, 30% fresh grape and 38% glutinous rice, pure rice wine 100% is raw material, after pumpkin and glutinous rice cooked, mix Sucus Vitis viniferae, spread out, add an amount of yeast fermentation and become 4 ° to normal temperature--5 ° sweet wine;
Document 2: " Fructus Cucurbitae moschatae fenmented product and brewing process " relates to raw material is to get filtered juice behind the pumpkin yeast fermentation, adds a kind of sweet type pumpkin fermenting wine that an amount of sugar and water form again;
Document 3: relate to " development of pumpkin health-care beer ".Add 2% Sucus Cucurbitae moschatae in beer is gone in Primary Fermentation, fermentation 15d forms.
Summary of the invention: the purpose of this invention is to provide a class is main raw material with the pumpkin, is aided with small amount of edible sugar, reddish brown through the color and luster that yeast fermentation is brewageed, and sour and sweet palatability is nutritious and have a sweet type fermented wine of pumpkin of nourishing function.
Another object of the present invention is that a kind of zymotechnique that makes full use of and extract pumpkin effective constituent is provided.
Content of the present invention is: a kind of pumpkin red fermented wine, it comprises that useful range by weight ratio is: by weight proportion in 85-92 part pumpkin fruit juice, add 8-15 part sugar, 0.01 part amylase, 0.01 part of polygalacturonase, 0.05 part of cellulase and 0.02 part of saccharifying enzyme, the finished product that forms through 0.4 part of yeast fermentation brew.
Zymotechnique of the present invention is: (1) selects the red sweet pumpkin of high-quality for use, and is powerful broken, the defibrination refinement, and slurries add amylase and liquefy and sterilize in the time of 75-80 ℃;
(2) slurries are cooled to 55 ℃, in the input pulp storage pond, add 0.2 ‰ saccharifying enzyme, 0.1 ‰ polygalacturonases and 0.5 ‰ cellulases, the corresponding composition in the common hydrolysis pumpkin raw material, enzymolysis time 4-6h;
(3) after centrifugation, fruit juice is gone in the material-compound tank, and pomace is used the colloidal mill refinement, is used in fermentation until whole pumpkins;
(4) by weight proportion in 85-92 part pumpkin fruit juice, add 8-15 part sugar,, be warming up to 65 ℃ subsequently and sterilize, add 0.1 part of citric acid simultaneously and regulate pH value in below 60 ℃ saccharification being opened;
(5) adopt 16-18 ℃ of low temperature fermentation, Primary Fermentation 5-7 days, temperature was below 30 ℃, 15-22 ℃ of secondary fermentation temperature, fermentation time 20-30 days;
(6) enter the pumpkin fermenting wine of old storage phase, every 2-3 month tank switching once adopts the diatomite filter coarse filtration simultaneously;
(7) old storage 6-12 month pumpkin fermenting wine can carry out finished product and collude accent according to the requirement of sweet type wine, colludes wine behind the accent after the essence filter, carries out high-pressure homogeneous processing and flash-sterilization under 50-60MPa;
(8) finished product is made in rapid qualified wine bottling, gland, decals, the vanning that produces of previous step.
The technical problem that the present invention solves is:
Powerful broken, defibrination refinement raw material has guaranteed that raw material at utmost utilizes; Add the comprehensive action of multiple eating enzyme, soluble nutritious components is dissolved in the wine to greatest extent, the content of dry-matter extract in the wine is increased greatly; Adopt temperature sterilization, low temperature fermentation when keeping the prolongation of enzyme live time, has guaranteed that also the nutritive ingredient destructiveness reduces; The present invention adopts coarse filtration and smart filter method to solve and clears up problems, and has reduced the colloid material expense simultaneously, reaches the negative impact that brings to wine; After finished wine was colluded accent, the high-pressure homogeneous and flash pasteurization through 50-60MPa helped liquor quality stability equally and nutritive substance exempts from destruction.
The invention has the beneficial effects as follows:
Pumpkin is as the specific health functional food of ministry of Health of China approval, when the red sweet type fermented wine of brew pumpkin, is main raw material.Various beneficiating ingredients dissolve in the wine in the brew.As squash polyoses, pectin, pectin decomposer, multiple organic acid, amino acid, multivitamin (V
B, V
C, carotene etc.), N.F,USP MANNITOL, trigonelline, VITAMIN B4, and physiologically active substances such as abundant zinc, potassium, chromium all have certain nourishing function to preventing diabetes, obesity, cardiovascular and cerebrovascular diseases, prevention canceration etc.
The red sweet type fermented wine of pumpkin of the present invention, it is on the high side to control total sugar content to greatest extent, and substitutes part sucrose with modern health type sweeting agent-maltose alcohol and Xylitol.The glycitols thermal value is low, does not corrode tooth, has functions such as stable blood sugar, blood fat reducing, blood pressure.To diabetes, obese person, cardiovascular and cerebrovascular disease crowd, all be the functional foodstuff that benefits.
The red sweet type fermented wine of pumpkin of the present invention, carefully-selected in material, nuisanceless, pollution-free, have plurality of health care functions; Its technology advanced person, uniqueness, be convenient to operation and promote; The equipment configuration rationally, and is durable; Sufficient raw; Less investment, economic benefit and social benefit are obvious.
The red sweet type fermented wine of pumpkin of the present invention is a green functional food nutritious and with health role.
Description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Embodiment: visible Fig. 1 technical matters part of the present invention and process flow sheet thereof.
(1) selecting the red sweet pumpkin of nuisanceless, pollution-free high-quality is raw material, washs, removes seed, chopping, powerful pulverizing, defibrination;
(2) slurries with step (1) add in the stainless steel Cooling or heating jar, and indirect heating is to 75-80 ℃ of sterilization.At this moment, 0.01% amylase (20000 μ/g) that add raw material weight;
(3) step (2) kept after 20 minutes, reduced to 55 ℃, squeezed in the reservoir with slush pump;
(4) in reservoir, add 0.02% saccharifying enzyme (100,000 μ/g) of pulp weight; 0.01% polygalacturonase (100,000 μ/g) and 0.05% cellulase (20,000 μ/g).Enzymolysis time 4-6h simultaneously, adds raw material weight 0.01% sulfur dioxide liquid with the control acid-producing bacteria;
(5) pulp with step (4) separates through whizzer 100-150 eye mesh screen.Its fruit juice is squeezed in the Cooling or heating jar; Pomace separates through whizzer through the colloidal mill refinement again, squeezes in the Cooling or heating jar to all the pomace refinement is intact;
(6) to the fruit juice input of step (5) regulation ratio sugar, in 85-92 part pumpkin fruit juice, add 8-15 part sugar and 0.1 part of edible citric acid by weight proportion, start simultaneously and stir and heat, promote that sugar dissolves and pasteurization 20-30 minute to below 62 ℃;
(7) material with step (6) filters through strainer with slush pump, enters in the plate-type heat exchanger and lowers the temperature.After being cooled to 16-18 ℃, send in the main fermentation tank (pond);
(8) Primary Fermentation top temperature is no more than 30 ℃, and the Primary Fermentation time is 5-7d;
(9) material that Primary Fermentation is finished pumps in the secondary fermentation jar.Slack tank must be through ozonizer sterilization and Peracetic Acid sterilization.The secondary fermentation temperature is between 15-22 ℃; Secondary fermentation time 20-30d;
(10) alcohol part is reached wine liquid about 12.0% (v/v), can not consider to add sulfur dioxide liquid; And when brewageing half sweet wine of 8% (v/v) or lower wine degree, must add the sulfur dioxide liquid (content of sulfur dioxide is 6%) of raw material weight 0.01%.And, all need add during each tank switching;
When (11) Primary Fermentation finishes, when alcohol part does not reach 12.0% (v/v), should consider to add pumpkin liquor (white orchid ground wine) benefit degree.Or edible ethanol handled through the molecular sieve purification removal of impurities, make alcohol by physical and chemical processes such as medium absorption, oxidations, reach after the high grade edible spirit quality, add the former wine benefit of pumpkin fermenting degree again;
(12) the former wine of pumpkin fermenting in the old storage wanted tank switching once in every 2-3 month.This technological process combines with filtering clarification, promptly uses the former wine of diatomite filtration pumpkin fermenting; And sediment distills, and takes out when white orchid ground wine, or adds when a jar benefit is spent and use;
(13) the former wine characteristics of pumpkin fermenting are that tannin content is low, and the pectin content height.What early stage, enzymolysis process solved is good, can play glue to clarify during old storage, need only filter and can solve;
(14) pure mellow wine adds maltose alcohol and the alternative part sucrose of Xylitol through colluding to transfer, and simultaneously, adds and adds 20-30ppm natural red colouring matter or natural caramel colorant.According to the residual sugar amount of fermented wine self or add an amount of sucrose, guarantee that total reducing sugar is between 12.1-200.0g/L; The wine degree can spawn the red sweet type fermented wine of red semi-sweet fermented wine of pumpkin and pumpkin between 7.0-13.0% (v/v), color and luster is reddish brown;
(15) with step (14) wine blending,, filtration high-pressure homogeneous through 50-60MPa and flash pasteurization are handled.After the cooling, after the micropore fine filting machine filters, send in the high-order basin standby again;
(16) pure mellow wine of step (15) pours among the empty bottle of scrubbing sterilization, will be pressed in the bottleneck of having adorned wine through the cork stopper of ozone sterilization with making the plug machine again, adds a cover the pyrocondensation Capsule, is heated fixing with electric heating or water (vapour);
(17) the red sweet type fermented wine of pumpkin after the bottling is removed the bottle surface globule, and is labelled after the lamp inspection is qualified, and warehouse-in is sealed in vanning.
The red sweet type fermented wine of pumpkin is: by weight proportion in 85-92 part pumpkin fruit juice, add 8-15 part sugar, 0.01 part of amylase, 0.01 part of polygalacturonase, 0.05 part of cellulase and 0.02 part of saccharifying enzyme, it is reddish brown to brew color and luster into through 0.4 part of fruit wine yeast fermentation, sour and sweet palatability, alcoholic strength hangs down at 7.0-13.0% (v/v), the finished product of pol between 20.1-200g/L.
The market survey consumers' opinions:
(1) as with the sweet type fermentation fruit wine of pumpkin raw material production, the human consumer has a kind of curious sense and feeling of freshness, is ready the property tasted purchase;
(2) its nutritive value and pharmaceutical use are had gained some understanding gradually;
(3) women and the elderly prefer sweet type wine;
(4) design, the making of the sweet type wine of low sugar are agreed;
(5) generally wish to improve packing and decorating, widen the difference between different grades, adapt to all kinds of consumers demands.
Claims (2)
1, a kind of zymotechnique of pumpkin red fermented wine is characterized in that:
(1) select the red sweet pumpkin of high-quality for use, powerful broken, the defibrination refinement, slurries add amylase and liquefy and sterilize in the time of 75-80 ℃;
(2) slurries are cooled to 55 ℃, in the input pulp storage pond, add 0.2 ‰ saccharifying enzyme, 0.1 ‰ polygalacturonases and 0.5 ‰ cellulases, the corresponding composition in the common hydrolysis pumpkin raw material, enzymolysis time 4-6h;
(3) after centrifugation, fruit juice is gone in the material-compound tank, and pomace is used the colloidal mill refinement, is used in fermentation until whole pumpkins;
(4) by weight proportion in 85-92 part pumpkin fruit juice, add 8-15 part sugar,, be warming up to 65 ℃ subsequently and sterilize, add 0.1 part of citric acid simultaneously and regulate pH value in below 60 ℃ saccharification being opened;
(5) adopt 16-18 ℃ of low temperature fermentation, Primary Fermentation 5-7 days, temperature was below 30 ℃, 15-22 ℃ of secondary fermentation temperature, fermentation time 20-30 days;
(6) enter the pumpkin fermenting wine of old storage phase, every 2-3 month tank switching once adopts the diatomite filter coarse filtration simultaneously;
(7) old storage 6-12 month pumpkin fermenting wine can carry out finished product and collude accent according to the requirement of sweet type wine, colludes wine behind the accent after the essence filter, carries out high-pressure homogeneous processing and flash-sterilization under 50-60MPa;
(8) finished product is made in rapid qualified wine bottling, gland, decals, the vanning that produces of previous step.
2, according to the zymotechnique of the described pumpkin red fermented wine of claim 1, it is characterized in that: by weight proportion in 85-92 part pumpkin fruit juice, add 8-15 part sugar, 0.01 part of amylase, 0.01 part of polygalacturonase, 0.05 part of cellulase and 0.02 part of saccharifying enzyme, it is reddish brown to brew color and luster into through 0.4 part of fruit wine yeast fermentation, sour and sweet palatability, alcoholic strength hangs down at 7.0--13.0% (v/v), the finished product of pol between 20.1-200g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100105201A CN1318560C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red fermented wine and its fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100105201A CN1318560C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red fermented wine and its fermentation process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1772866A CN1772866A (en) | 2006-05-17 |
| CN1318560C true CN1318560C (en) | 2007-05-30 |
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| CNB2005100105201A Expired - Fee Related CN1318560C (en) | 2005-11-11 | 2005-11-11 | Pumpkin red fermented wine and its fermentation process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101161098B (en) * | 2007-11-20 | 2010-11-17 | 浙江大学 | A method for preparing waxberry fruit pulp using waxberry dregs |
| CN105754790B (en) * | 2016-03-24 | 2019-03-12 | 贵州苗岭山地生态作物发展有限公司 | A kind of processing method of squash white spirit |
| CN107129908A (en) * | 2017-07-13 | 2017-09-05 | 新疆生产建设兵团第十师农业科学研究所 | A kind of pumpkin peel flesh wine and preparation method thereof |
| CN109486605A (en) * | 2018-12-26 | 2019-03-19 | 湖北工业大学 | The brewing method of pueraria lobata Stauntonia latifolia fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182128A (en) * | 1997-11-28 | 1998-05-20 | 张欣 | Jinguo wine |
| CN1217380A (en) * | 1997-11-12 | 1999-05-26 | 易政伟 | Pumpkin wine and making process |
| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
-
2005
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217380A (en) * | 1997-11-12 | 1999-05-26 | 易政伟 | Pumpkin wine and making process |
| CN1182128A (en) * | 1997-11-28 | 1998-05-20 | 张欣 | Jinguo wine |
| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
Non-Patent Citations (3)
| Title |
|---|
| 保健南瓜酒的加工工艺 王林山，食品工业，第4期 2005 * |
| 保健南瓜酒的加工工艺 王林山，食品工业，第4期 2005;干酵母发酵法制备保健南瓜酒 刘庆军等，中国酿造，第4期 2003 * |
| 干酵母发酵法制备保健南瓜酒 刘庆军等，中国酿造，第4期 2003 * |
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| CN1772866A (en) | 2006-05-17 |
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