CN-118291224-B - Preparation method of passion fruit whole fruit wine with improved clarification effect

CN118291224BCN 118291224 BCN118291224 BCN 118291224BCN-118291224-B

Abstract

The invention discloses a preparation method of passion fruit whole fruit wine with improved clarification effect, and belongs to the technical field of food processing. In the method of the invention, pectase, cellulase and glutamine transaminase are added before fermentation, and polyglutamic acid, bentonite and curdlan are added after fermentation. The light transmittance of the passion fruit whole fruit wine obtained by the method is up to 98.9%. The passion fruit wine composite clarifying agent prepared by the invention can be used for preparing passion fruit wine from passion fruit, can obviously improve the clarity of passion fruit wine, reduce the technical difficulty and production cost of a clarification process, shorten the clarification treatment time, effectively maintain the flavor and the nutritional value of the fruit wine, improve the production efficiency of the fruit wine, and has the advantages of simple operation, easy implementation and popularization and use value.

Inventors

ZHANG TAO
GUO XIAOYU
LI MENGLI
FAN LIUPING

Assignees

江南大学

Dates

Publication Date: 20260505
Application Date: 20240424

Claims (4)

1. The preparation method of the passion fruit whole fruit wine with improved clarification effect is characterized by comprising the following steps of: (1) Crushing, namely crushing all the passion fruits to obtain all the passion fruit pulp; (2) Enzymolysis, namely mixing the clarifying agent A with the passion fruit whole fruit pulp obtained in the step (1), and incubating; (3) Fermenting by inoculating activated yeast into the pulp of the whole passion fruit after enzymolysis, fermenting at 20-28deg.C for 2-7 d; (4) Aging, namely filtering the fermentation liquor obtained in the step (3) to obtain a fermentation mixture, and aging the fermentation mixture to obtain fermented liquor; (5) Clarifying, namely mixing the clarifying agent B with the fermented wine liquid obtained in the step (4), and standing; (6) Purifying, namely filtering and clarifying the fermented wine liquid, sterilizing and filling to obtain passion fruit whole fruit wine; The clarifying agent A is pectase, cellulase and glutamine transaminase; the clarifying agent B is curdlan, polyglutamic acid and bentonite; the enzyme activity U of pectase, cellulase and glutamine transaminase is 500:850:1, and the weight ratio of curdlan, polyglutamic acid and bentonite is 1:4:1.
2. The method of claim 1, wherein in the enzymatic hydrolysis step, the final concentration of clarifier a in the pulp is 100-500U/mL and the incubation conditions are 40-60 ℃ for incubation of at least 2 h.
3. The method according to claim 2, wherein the clarifying step comprises dissolving clarifying agent B in 15-20 times (m/v) distilled water, stirring to form a uniform suspension, mixing the suspension with fermented liquor at a ratio of 0.2% -1%, and standing.
4. The passion fruit whole fruit wine prepared by the method of any one of claims 1-3.

Description

Preparation method of passion fruit whole fruit wine with improved clarification effect Technical Field The invention relates to a preparation method of passion fruit whole fruit wine with improved clarification effect, and belongs to the technical field of food processing. Background The passion fruit wine is extremely easy to generate turbidity during storage, so that the appearance quality of the fruit wine is seriously influenced, and the shelf life of the fruit wine is shortened. The reason why fruit wines produce sediment is mainly sediment caused by aggregation of macromolecular substances such as pectin, tannin, pigment, protein, polyphenol and the like in wine bodies. The main research on wine clarifiers at present is focused on hydrolysis and flocculation using pectase, chitosan, etc. For example, chinese patent No. CN107841435A discloses a method for clarifying passion fruit wine using pectase and bentonite, but it requires pretreatment of passion fruit, and has complicated steps and limited clarification effect. Disclosure of Invention In order to solve the defects of the prior art, the invention provides a preparation method of passion fruit whole fruit wine with improved clarification effect. The invention firstly provides a preparation method of passion fruit whole fruit wine with improved clarification effect, which comprises the following steps: (1) Crushing, namely crushing all the passion fruits to obtain all the passion fruit pulp; (2) Enzymolysis, namely mixing the clarifying agent A with the passion fruit whole fruit pulp obtained in the step (1), and incubating; (3) Fermenting by inoculating activated yeast into the pulp of the whole passion fruit after enzymolysis, fermenting for 2-7d at a constant temperature of 20-28 ℃; (4) Aging, namely filtering the fermentation liquor obtained in the step (3) to obtain a fermentation mixture, and aging the fermentation mixture to obtain fermented liquor; (5) Clarifying, namely mixing the clarifying agent B with the fermented wine liquid obtained in the step (4), and standing; (6) Purifying, namely filtering and clarifying the fermented wine liquid, sterilizing and filling to obtain passion fruit whole fruit wine; The clarifying agent A comprises pectase and cellulase; the clarifying agent B comprises polyglutamic acid and bentonite. In one embodiment, the crushing is crushing whole passion fruit to a particle size of 1-4mm. In one embodiment, in the enzymatic hydrolysis step, the final concentration of clarifying agent A in the pulp is 100-500U/mL, and the incubation conditions are 40-60℃for at least 2h. In one embodiment, in the inoculation described in step (3), the inoculation amount is 0.5-10% (v/v). In one embodiment, the yeast includes but is not limited to Saccharomyces cerevisiae CGMCC 2.3848. In one embodiment, the conditions for the ageing are a temperature of 10-25 ℃ for a period of 7-20d. In one embodiment, the clarifying step comprises dissolving clarifying agent B in 15-20 times (m/v) distilled water, stirring to form uniform suspension, mixing the suspension with fermented wine solution at a ratio of 0.2% -1%, and standing. In an embodiment, the ratio of the enzyme activities U of the pectase to the cellulase is (2:3) - (4:1), and the weight ratio of the polyglutamic acid to the bentonite is (1:2) - (2:1). In one embodiment, the clarifying agent a further comprises a glutamine transaminase. In one embodiment, the ratio of enzyme activities U of pectase, cellulase and glutamine transaminase is (600:1500:1) - (300:250:1), and the weight ratio of polyglutamic acid to bentonite is (1:2) - (2:1). In one embodiment, the clarifying agent B further comprises curdlan. In one embodiment, the ratio of enzyme activities U of pectase, cellulase and glutamine transaminase is (600:1500:1) - (1200:500:1), and the weight ratio of curdlan, polyglutamic acid and bentonite is (1:2:3) - (1:4:1). The invention also provides the passion fruit whole fruit wine prepared by the method. The invention also provides application of the method in preparation of the passion fruit whole fruit wine. Compared with the prior art, the invention has the following beneficial effects: (1) The method can obviously improve the clarity of the obtained fruit wine, and the transmittance of the fruit wine prepared by the method can reach 98.9 percent at most. (2) The method disclosed by the invention has the advantages of simple process, capability of obviously shortening the clarification treatment time, effectively keeping the flavor and the nutritional value of the fruit wine, reducing the technical difficulty and the production cost of the clarification process and improving the production efficiency of the fruit wine. (3) According to the clarification method, the clarification efficiency is effectively improved through the synergistic effect among all the formulas of the clarifying agent. Detailed Description The pectinase, glutamine transaminase, cellulase, curdlan, po