发酵型红枣酒加工工艺的研究
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摘要
红枣又名中华大枣,具有极高的营养保健价值,有“百果之王”,“天然维生素”的美誉,是集药、食、补三大功能为一体的保健果品。民间也有“日食三枣,长生不老”之说,红枣历来深受广大群众的喜爱。
我国红枣栽培历史悠久,资源丰富,但目前红枣的加工方式落后,产品形式单一,附加值低。尤其在发酵型红枣酒加工方面,长期以来,由于针对红枣原料的特殊性缺乏有效的加工技术,发酵型红枣酒市场上难得一见,极大制约了枣酒业的发展,也影响了我国红枣资源的加工利用及资源优势的转化。
以宁阳圆铃大枣为原料,针对红枣酒加工工艺的关键技术进行了研究,重点解决枣酒中存在的问题,为我国红枣资源的利用开辟了新的领域,进一步丰富了市场上果酒产品的种类。随着消费者对绿色、天然、健康、时尚、享受意识的提高,低酒度、高营养的发酵型红枣酒必将拥有广阔的市场前景,带来可观的经济效益。
本论文立足加工高品质的红枣发酵酒,将加工工艺研究与现代分析手段相结合,主要对红枣发酵酒的酶解浸汁条件,发酵方式,发酵果酒干酵母菌种的选择,主发酵工艺参数,陈酿技术条件,澄清技术及参数,勾兑方案等进行了重点的研究,得到以下结果:
1.在红枣汁浸提时,采用酶法浸提工艺,最佳浸提条件为:pH值为4.0,浸提温度为50℃,料水比为1:6,加酶量为0.15g/L,浸提时间为4h。
2.为使红枣突出浓郁的枣香味,对红枣进行烘烤处理,确定圆铃大枣原料处理的最佳烘烤工艺为120℃条件下,烘烤15min。
3.密闭式发酵枣酒中的乙酸乙酯,甲醇及杂醇油含量均高于开放式发酵,密闭式发酵枣酒中乙酸乙酯量高达0.08g/L,而开放式发酵枣酒中仅有0.05g/L,密闭式发酵枣酒的色值低于开放式发酵的枣酒,综合考虑,红枣发酵酒的发酵方式选择密闭式发酵。
4.枣酒发酵实验的三种活性干酵母(安琪果酒酵母,丹保利果酒酵母和法国红葡萄酒酵母)中,法国红葡萄酒酵母发酵的枣酒酒度最高,最终还原糖含量最少,其次为安琪果酒酵母,再次为丹保利酵母。法国红葡萄酵母为枣酒发酵的最适宜酿酒酵母。
5.通过多因素正交实验确定温度为影响主发酵的主要因素;其次为酵母接种量,S02添加量影响较小,红枣酒的最佳工艺参数为:发酵温度为20℃,S02添加量为90mg/L,法国红葡萄干酵母的接种量为0.3g/L。
6.在红枣酒的陈酿期间,以橡木桶为红枣酒陈酿最适宜的贮酒容器, 10-12℃是枣酒较为理想的陈酿温度。
7.在红枣酒的澄清处理中,以壳聚糖作为澄清剂对枣酒品质的影响较小;加入0.05%的壳聚糖量对枣酒的澄清效果最佳;其中采用80%脱乙酰度的壳聚糖较为经济。
8.红枣发酵酒的最佳生产工艺流程及主要工艺参数为:红枣→挑选、清洗→沥水→烘烤(120℃,15min)→浸泡→去核→打浆→浸提取汁(pH=4.0,50℃,料水比为1:6,果胶酶为0.15g/L,浸提时间为4h)→过滤→红枣清汁→成分调整(糖度为22%,pH=3.5)→主发酵(发酵温度为20℃,S02添加量为90mg/L,法国红葡萄干酵母用量为0.3g/L,时间11-13天)→酒渣分离→红枣新酒→后发酵→倒酒→陈酿(橡木桶贮酒,10-12℃)→澄清(0.05%的壳聚糖)→调配→精滤→装瓶→成品。
Jujube,also known as the Chinese jujube with a high nutritional value,was traditionally viewed as healthy fruit. There was a saying that "three dates a day, immortal" which make it popular in people’s diet.
Jujube is abundant in China and its cultivation has a long history. However,its laggard processing methods and simplex product form combined to low its value, especially in the fermentation aspect. For a long time,because of the empty of effective processing technique date-wine was rare on the market and furthermore greatly restricted the date-liquor development.
Key processing technology for date-wine was studied,providing a wide field for the use of jujube resources in China. At the same time,it will enrich the variety of fruit wine. Fermented date-wine will definitely have a vast market prospect and bring considerable economic benefits.
In this paper , based on processing high-quality date-wine , the enzyme decompounding conditions,fermentation way,selection of suitable yeast,technical parameters,ageing technology,clarifying technology,mixing scheme were studied. The results were as follows:
1.Enzymatic extraction technology was used and the best conditions were:pH value of 4.0,extraction temperature of 50℃,material-water ratio of 1:6,the mount of enzyme of 0.15g/L,extraction time for 4 h.
2.Considering rich date flavor,the best dry baking process was:120℃for 15 min.
3.Hermetic -fermentation method was adopted ,because it was in favor of date-wine’s quality improvement,increase wine production rate and reduce the content of fusel oil。
4.French red-wine yeast was selected from three kind of dry yeast (Angel wine yeast,Dan Baoli wine yeast and French red wine yeast)as fermenting yeast.
5.The best technical parameters were confirmed by multiple factors experiment: fermentation temperature was 20℃,additions of S02 and dry yeast were respectively 90 mg/L and 0.3g/L.
6. Oak barrels was determined as storage containers and aging temperature was 10-12℃.
7. Chitosan was selected as clarifier,because it had the least effect on date wine’s quality. Chitosan of deacetylation by 80% was used and the addition was 0.05%.
8..The best production process and parameters were:
Jujube→selecting and cleaning→lishui→Baking (120℃,15min)→immersion→enucleation→pulping→extraction(pH=4.0,55℃,matarial-water ratio of 1:6,L-pectin’s 0.15g/L,extracting for 4h)→filtration→clear juice→component adjustment (sugar content to22%,pH=3.5)→primary fermentation (fermentation temperature of 20℃,addition of S02 90 mg/L,that of French red wine yeast of 0.3g/L,fermented for 11-13 days)→wine pomace separation→newly-produced liquor→post-fermentation→wine pouring→Aging (oak barrel,temperature for 10-12℃)→clarification(0.05% chitosan)→blending→fine filtration→bottling→finished product.
我国红枣栽培历史悠久,资源丰富,但目前红枣的加工方式落后,产品形式单一,附加值低。尤其在发酵型红枣酒加工方面,长期以来,由于针对红枣原料的特殊性缺乏有效的加工技术,发酵型红枣酒市场上难得一见,极大制约了枣酒业的发展,也影响了我国红枣资源的加工利用及资源优势的转化。
以宁阳圆铃大枣为原料,针对红枣酒加工工艺的关键技术进行了研究,重点解决枣酒中存在的问题,为我国红枣资源的利用开辟了新的领域,进一步丰富了市场上果酒产品的种类。随着消费者对绿色、天然、健康、时尚、享受意识的提高,低酒度、高营养的发酵型红枣酒必将拥有广阔的市场前景,带来可观的经济效益。
本论文立足加工高品质的红枣发酵酒,将加工工艺研究与现代分析手段相结合,主要对红枣发酵酒的酶解浸汁条件,发酵方式,发酵果酒干酵母菌种的选择,主发酵工艺参数,陈酿技术条件,澄清技术及参数,勾兑方案等进行了重点的研究,得到以下结果:
1.在红枣汁浸提时,采用酶法浸提工艺,最佳浸提条件为:pH值为4.0,浸提温度为50℃,料水比为1:6,加酶量为0.15g/L,浸提时间为4h。
2.为使红枣突出浓郁的枣香味,对红枣进行烘烤处理,确定圆铃大枣原料处理的最佳烘烤工艺为120℃条件下,烘烤15min。
3.密闭式发酵枣酒中的乙酸乙酯,甲醇及杂醇油含量均高于开放式发酵,密闭式发酵枣酒中乙酸乙酯量高达0.08g/L,而开放式发酵枣酒中仅有0.05g/L,密闭式发酵枣酒的色值低于开放式发酵的枣酒,综合考虑,红枣发酵酒的发酵方式选择密闭式发酵。
4.枣酒发酵实验的三种活性干酵母(安琪果酒酵母,丹保利果酒酵母和法国红葡萄酒酵母)中,法国红葡萄酒酵母发酵的枣酒酒度最高,最终还原糖含量最少,其次为安琪果酒酵母,再次为丹保利酵母。法国红葡萄酵母为枣酒发酵的最适宜酿酒酵母。
5.通过多因素正交实验确定温度为影响主发酵的主要因素;其次为酵母接种量,S02添加量影响较小,红枣酒的最佳工艺参数为:发酵温度为20℃,S02添加量为90mg/L,法国红葡萄干酵母的接种量为0.3g/L。
6.在红枣酒的陈酿期间,以橡木桶为红枣酒陈酿最适宜的贮酒容器, 10-12℃是枣酒较为理想的陈酿温度。
7.在红枣酒的澄清处理中,以壳聚糖作为澄清剂对枣酒品质的影响较小;加入0.05%的壳聚糖量对枣酒的澄清效果最佳;其中采用80%脱乙酰度的壳聚糖较为经济。
8.红枣发酵酒的最佳生产工艺流程及主要工艺参数为:红枣→挑选、清洗→沥水→烘烤(120℃,15min)→浸泡→去核→打浆→浸提取汁(pH=4.0,50℃,料水比为1:6,果胶酶为0.15g/L,浸提时间为4h)→过滤→红枣清汁→成分调整(糖度为22%,pH=3.5)→主发酵(发酵温度为20℃,S02添加量为90mg/L,法国红葡萄干酵母用量为0.3g/L,时间11-13天)→酒渣分离→红枣新酒→后发酵→倒酒→陈酿(橡木桶贮酒,10-12℃)→澄清(0.05%的壳聚糖)→调配→精滤→装瓶→成品。
Jujube,also known as the Chinese jujube with a high nutritional value,was traditionally viewed as healthy fruit. There was a saying that "three dates a day, immortal" which make it popular in people’s diet.
Jujube is abundant in China and its cultivation has a long history. However,its laggard processing methods and simplex product form combined to low its value, especially in the fermentation aspect. For a long time,because of the empty of effective processing technique date-wine was rare on the market and furthermore greatly restricted the date-liquor development.
Key processing technology for date-wine was studied,providing a wide field for the use of jujube resources in China. At the same time,it will enrich the variety of fruit wine. Fermented date-wine will definitely have a vast market prospect and bring considerable economic benefits.
In this paper , based on processing high-quality date-wine , the enzyme decompounding conditions,fermentation way,selection of suitable yeast,technical parameters,ageing technology,clarifying technology,mixing scheme were studied. The results were as follows:
1.Enzymatic extraction technology was used and the best conditions were:pH value of 4.0,extraction temperature of 50℃,material-water ratio of 1:6,the mount of enzyme of 0.15g/L,extraction time for 4 h.
2.Considering rich date flavor,the best dry baking process was:120℃for 15 min.
3.Hermetic -fermentation method was adopted ,because it was in favor of date-wine’s quality improvement,increase wine production rate and reduce the content of fusel oil。
4.French red-wine yeast was selected from three kind of dry yeast (Angel wine yeast,Dan Baoli wine yeast and French red wine yeast)as fermenting yeast.
5.The best technical parameters were confirmed by multiple factors experiment: fermentation temperature was 20℃,additions of S02 and dry yeast were respectively 90 mg/L and 0.3g/L.
6. Oak barrels was determined as storage containers and aging temperature was 10-12℃.
7. Chitosan was selected as clarifier,because it had the least effect on date wine’s quality. Chitosan of deacetylation by 80% was used and the addition was 0.05%.
8..The best production process and parameters were:
Jujube→selecting and cleaning→lishui→Baking (120℃,15min)→immersion→enucleation→pulping→extraction(pH=4.0,55℃,matarial-water ratio of 1:6,L-pectin’s 0.15g/L,extracting for 4h)→filtration→clear juice→component adjustment (sugar content to22%,pH=3.5)→primary fermentation (fermentation temperature of 20℃,addition of S02 90 mg/L,that of French red wine yeast of 0.3g/L,fermented for 11-13 days)→wine pomace separation→newly-produced liquor→post-fermentation→wine pouring→Aging (oak barrel,temperature for 10-12℃)→clarification(0.05% chitosan)→blending→fine filtration→bottling→finished product.
引文
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