Preparation method of red bayberry distilled liquor

Abstract

The invention provides a preparation method of red bayberry distilled liquor, which comprises the following steps: S1, selecting fresh red bayberry fruits, cleaning, denucleating and crushing to obtain red bayberry pulp; s2, the waxberry pulp is divided into two parts by weight, 70-80% of the waxberry pulp is subjected to primary fermentation, and 20-30% of the waxberry pulp is reserved for secondary fermentation; s3, collecting pomace after primary fermentation, adding purified water with the weight 2-3 times that of the pomace, and adding a compound enzyme preparation for enzymolysis treatment; s4, mixing the reserved waxberry pulp with the fruit residues after enzymolysis, and adding activated saccharomyces cerevisiae for secondary fermentation; s5, carrying out three-stage distillation on the fermentation liquor subjected to secondary fermentation; s6, adding coconut shell activated carbon into the middle fraction for decoloration and deodorization treatment; and S7, loading the wine liquid obtained by mixing the primary fraction, the middle fraction and the tail fraction into an oak barrel, and aging for 3-6 months. By adopting secondary fermentation and sectional distillation processes and combining pomace deep development and biological enzymolysis technologies, the problems that the existing red bayberry distilled liquor is single in flavor and unstable in quality are solved.

Description

Technical Field

[0001] The invention relates to a method for preparing bayberry distilled liquor, in particular to a method for preparing bayberry distilled liquor combining secondary fermentation with segmented distillation, and belongs to the technical field of bayberry deep processing. Background Art

[0002] The production process of traditional bayberry distilled liquor mainly adopts single fermentation and distillation, resulting in a single flavor and poor taste of the wine. Although the quality of the wine can be improved through long-term aging, the production cycle is long, the cost is high, and the stability of the wine is poor, and it is prone to oxidation and deterioration. In addition, the utilization rate of bayberry pomace in the prior art is low, resulting in a waste of resources. For small bayberry wine processing companies, factors such as high equipment investment costs and complex process requirements also limit the improvement of product quality. Therefore, how to provide a preparation method suitable for small processing companies that can improve the quality and stability of bayberry distilled liquor, shorten the production cycle, and improve resource utilization is a technical problem that needs to be solved urgently in this field. Summary of the invention

[0003] Based on the above background, the purpose of the present invention is to provide a method for preparing bayberry distilled liquor, which solves the problems of single flavor and unstable quality of existing bayberry distilled liquor by adopting secondary fermentation and segmented distillation technology, combined with deep development of pomace and bio-enzymatic hydrolysis technology. The method has relatively simple requirements on equipment and is suitable for small bayberry wine processing enterprises.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] A method for preparing bayberry distilled liquor, the method comprising the following steps:

[0006] S1, select fresh bayberry fruits with a maturity of more than 95%, wash, remove the core, and crush to obtain bayberry pulp;

[0007] S2, dividing the bayberry pulp into two parts by weight, wherein 70-80% is subjected to primary fermentation, the primary fermentation temperature is controlled at 16-18° C., and 20-30% is reserved for secondary fermentation;

[0008] S3, collecting the pomace after the primary fermentation, adding 2-3 times the weight of purified water, and adding a composite enzyme preparation for enzymatic hydrolysis;

[0009] S4, mixing the reserved bayberry pulp with the pomace after enzymatic hydrolysis, adding activated brewer's yeast for secondary fermentation, and controlling the secondary fermentation temperature at 13-15°C;

[0010] S5, the fermentation liquid of the secondary fermentation is subjected to three-stage distillation, and the feeding amount each time is controlled at 70-75% of the volume of the distillation pot; the first stage collects the initial fraction, and the steam temperature is controlled at 75-78°C; the second stage collects the middle fraction, and the steam temperature is controlled at 78-82°C; the third stage collects the tail fraction, and the steam temperature is controlled at 82-85°C;

[0011] S6, adding 1.0-1.5‰ coconut shell activated carbon to the middle fraction for decolorization and deodorization, filtering and then allowing natural sedimentation;

[0012] S7. Put the mixed liquor of the first distillate, the middle distillate and the tail distillate into oak barrels for aging for 3-6 months to obtain the finished product of bayberry distilled liquor.

[0013] Preferably, in step S2, the process parameters of one fermentation are: the inoculation amount is 0.2-0.3% of the raw material mass, the fermentation time is 8-10 days, during which stirring is performed 1-2 times a day, and each stirring time is 3-5 minutes.

[0014] Preferably, in step S3, the composite enzyme preparation consists of the following components in parts by weight: 40-50 parts of cellulase, 30-40 parts of pectinase and 20-30 parts of β-glucosidase.

[0015] Preferably, in step S3, the process parameters of the enzymatic hydrolysis treatment are: enzymatic hydrolysis temperature 35-40°C, time 4-6 hours, and pH value 4.0-4.5.

[0016] Preferably, in step S3, the added amount of the complex enzyme preparation is 0.1-0.2% of the mass of the pomace.

[0017] Preferably, in step S4, the preparation method of the activated brewer's yeast is: mixing the brewer's yeast with warm water at 35-38° C. in a ratio of 1:10, adding 0.5% sucrose, and standing for activation for 20-25 minutes.

[0018] Preferably, in step S5, the collection method of the three-stage distillation fractions is as follows: the initial fraction accounts for 8-10% of the total distillate, the middle fraction accounts for 75-80% of the total distillate, and the tail fraction accounts for 10-15% of the total distillate; wherein the alcohol content of the middle fraction is controlled at 65-70% vol.

[0019] Preferably, in step S6, the process parameters for adding coconut shell activated carbon for decolorization and deodorization treatment are: treating at 15-20° C. for 24-36 hours.

[0020] Compared with the prior art, the present invention has the following advantages:

[0021] The preparation method of the bayberry distilled wine of the present invention adopts a secondary fermentation process, and a part of fresh pulp is reserved and mixed with enzymatically hydrolyzed pomace for secondary fermentation, which not only improves the utilization rate of raw materials, but also enhances the fruity aroma characteristics of the finished wine. The pomace is treated with a composite enzyme preparation, which can effectively decompose pectin and cellulose, release the flavor substances in the pulp, and improve the fermentation efficiency. The segmented distillation process is adopted, which not only retains the characteristic flavor substances of the bayberry, but also effectively removes undesirable impurities. The entire production process is controllable and easy to operate, and the equipment investment cost is low, and the wine has good promotion and application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0023] Figure 1 The invention discloses a flow chart of a method for preparing distilled bayberry wine. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the implementation of the present invention is not limited to the following embodiments, and any form of modification and / or change made to the present invention will fall within the protection scope of the present invention.

[0025] In the present invention, unless otherwise specified, all parts and percentages are weight units, and the equipment and raw materials used can be purchased from the market or are commonly used in the art. The methods in the following embodiments, unless otherwise specified, are conventional methods in the art. The components or equipment in the following embodiments, unless otherwise specified, are universal standard parts or components known to those skilled in the art, and their structures and principles are known to those skilled in the art through technical manuals or conventional experimental methods.

[0026] Example 1

[0027] Raw materials: fresh bayberry fruits from Xianju area of ​​Taizhou City, Zhejiang Province were selected, with a single fruit weight of about 10 g, a soluble solid content of about 12.5%, and a total acid content of about 5.0%.

[0028] A method for preparing bayberry distilled liquor, Figure 1 As shown, the method comprises the following steps:

[0029] S1. Raw material pretreatment

[0030] Select fresh bayberry fruits with a maturity of more than 95%, wash, remove the core, and crush to obtain bayberry pulp;

[0031] S2, primary fermentation

[0032] The waxberry pulp is divided into two parts according to the weight ratio of 75:25, 75% of which is fermented once, 0.25% of activated brewer's yeast is added, the fermentation temperature is controlled at 17°C, and the fermentation is carried out for 9 days, stirring twice a day, each time for 4 minutes;

[0033] 25% is reserved for secondary fermentation;

[0034] S3. Fruit residue treatment

[0035] Collect the pomace after the first fermentation, add 2.5 times the weight of pure water, add a composite enzyme preparation (45 parts of cellulase, 35 parts of pectinase, and 25 parts of β-glucosidase) for enzymatic treatment, the addition amount of the composite enzyme preparation is 0.1% of the pomace mass, control the temperature at 38°C, the pH value at 4.2, and treat for 5 hours;

[0036] S4, secondary fermentation

[0037] The reserved bayberry pulp is mixed with the pomace after enzymolysis, and 0.25% of activated brewer's yeast is added for secondary fermentation, and the temperature is controlled at 14°C for 7 days; the preparation method of the activated brewer's yeast is as follows: the brewer's yeast is mixed with warm water at 35-38°C in a ratio of 1:10, 0.5% of sucrose is added, and the mixture is left to stand for activation for 20-25 minutes;

[0038] S5, staged distillation

[0039] The fermentation liquid of the secondary fermentation is subjected to three-stage distillation in the distiller, and the feeding amount each time is controlled at 72% of the volume of the distillation pot; the first stage collects the initial fraction, accounting for 9% of the total amount, and the steam temperature is controlled at 75-78°C; the second stage collects the middle fraction, accounting for 78% of the total amount, and the steam temperature is controlled at 78-82°C; the third stage collects the tail fraction, accounting for 13% of the total amount, and the steam temperature is controlled at 82-85°C;

[0040] S6. Post-processing

[0041] The middle fraction was decolorized and deodorized by adding 1.2‰ coconut shell activated carbon at 18°C ​​for 30 hours, filtered through a 100-mesh filter cloth and then allowed to settle naturally;

[0042] S7. Aging

[0043] The mixed liquor of the first distillate, the middle distillate and the tail distillate is put into oak barrels for aging for 4 months at a temperature of 16-18° C. and a relative humidity of 75-85% to obtain a finished product of bayberry distilled liquor.

[0044] Example 2

[0045] Raw materials: fresh bayberry fruits from Yuyao area of ​​Ningbo City, Zhejiang Province were selected, with a single fruit weight of about 9g, a soluble solid content of about 13%, and a total acid content of about 5.5%.

[0046] Specific steps:

[0047] S1. Raw material pretreatment

[0048] Wash, remove the core, and crush to obtain bayberry pulp;

[0049] S2, primary fermentation

[0050] The waxberry pulp is divided into two parts according to the weight ratio of 80:20, 80% of which is fermented once, 0.3% of activated brewer's yeast is added, the fermentation temperature is controlled at 16°C, and the fermentation is carried out for 10 days, stirring once a day for 5 minutes each time;

[0051] 20% is reserved for secondary fermentation;

[0052] S3. Fruit residue treatment

[0053] Collect the pomace after the first fermentation, add 3 times the weight of pure water, add compound enzyme preparation (50 parts of cellulase, 30 parts of pectinase, 20 parts of β-glucosidase) for enzymolysis treatment, the addition amount of compound enzyme preparation is 0.2% of the pomace mass, control the temperature at 36°C, pH value at 4.3, and treat for 6 hours;

[0054] S4, secondary fermentation

[0055] The reserved bayberry pulp was mixed with the pomace after enzymatic hydrolysis, and 0.3% activated brewer's yeast was added for secondary fermentation, and the temperature was controlled at 13°C for 8 days;

[0056] S5, staged distillation

[0057] The fermentation liquid of the secondary fermentation is subjected to three-stage distillation in the distiller, and the feeding amount each time is controlled to be 75% of the volume of the distillation pot; the first stage collects the initial fraction, accounting for 8% of the total amount, and the steam temperature is controlled at 75-78°C; the second stage collects the middle fraction, accounting for 80% of the total amount, and the steam temperature is controlled at 78-82°C; the third stage collects the tail fraction, accounting for 12% of the total amount, and the steam temperature is controlled at 82-85°C;

[0058] S6. Post-processing

[0059] The middle fraction was decolorized and deodorized by adding 1.5‰ coconut shell activated carbon at 18°C ​​for 36 hours, filtered through a 100-mesh filter cloth and then allowed to settle naturally;

[0060] S7. Aging

[0061] The mixed liquor of the first distillate, the middle distillate and the tail distillate is put into an oak barrel for aging for 5 months at a temperature of 16-18° C. and a relative humidity of 75-85% to obtain a finished product of bayberry distilled liquor.

[0062] Example 3

[0063] The raw materials are the same as those in Example 1.

[0064] Specific steps:

[0065] S1. Raw material pretreatment

[0066] Wash, remove the core, and crush to obtain bayberry pulp;

[0067] S2, primary fermentation

[0068] The waxberry pulp is divided into two parts according to the weight ratio of 70:30, 70% of which is fermented once, 0.2% of activated brewer's yeast is added, the fermentation temperature is controlled at 18°C, the fermentation is carried out for 8 days, and stirring is carried out twice a day, each time for 3 minutes;

[0069] 30% is reserved for secondary fermentation;

[0070] S3. Fruit residue treatment

[0071] Collect the pomace after the first fermentation, add 2 times the weight of pure water, add compound enzyme preparation (40 parts of cellulase, 40 parts of pectinase, 30 parts of β-glucosidase) for enzymolysis treatment, the addition amount of compound enzyme preparation is 0.2% of the pomace mass, control the temperature at 40°C, pH value at 4.0, and treat for 4 hours;

[0072] S4, secondary fermentation

[0073] The reserved bayberry pulp was mixed with the pomace after enzymatic hydrolysis, and 0.2% activated brewer's yeast was added for secondary fermentation, and the temperature was controlled at 15°C for 6 days;

[0074] S5, staged distillation

[0075] The fermentation liquid of the secondary fermentation is subjected to three-stage distillation in a distiller, and the feeding amount each time is controlled to be 75% of the volume of the distillation pot; the first stage collects the initial fraction, accounting for 10% of the total amount, and the steam temperature is controlled at 75-78°C; the second stage collects the middle fraction, accounting for 75% of the total amount, and the steam temperature is controlled at 78-82°C; the third stage collects the tail fraction, accounting for 15% of the total amount, and the steam temperature is controlled at 82-85°C;

[0076] S6. Post-processing

[0077] The middle fraction was decolorized and deodorized by adding 1‰ coconut shell activated carbon at 20°C for 24 hours, filtered through a 100-mesh filter cloth and then allowed to settle naturally;

[0078] S7. Aging

[0079] The mixed liquor of the first distillate, the middle distillate and the tail distillate is put into an oak barrel for aging for 3 months at a temperature of 16-18° C. and a relative humidity of 75-85% to obtain a finished product of bayberry distilled liquor.

[0080] Comparative Example 1

[0081] The raw materials and specific steps are the same as those in Example 1.

[0082] Without secondary fermentation, the primary fermentation liquid is directly distilled.

[0083] Comparative Example 2

[0084] The raw materials and specific steps are the same as those in Example 1.

[0085] No pomace treatment and secondary fermentation are carried out, only single fermentation and distillation.

[0086] Comparative Example 3

[0087] The raw materials and specific steps are the same as those in Example 1.

[0088] The fermentation liquid is distilled once without segmented collection.

[0089] The test results of the bayberry distilled liquor obtained in the above embodiment and the comparative example are shown in Table 1.

[0090] Table 1 Comparison of the test results of bayberry distilled liquor of the embodiment and the comparative example

[0091] Test items Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Alcohol content (%vol) 68.5 69.2 67.8 65.3 64.8 63.5 Total esters (mg / 100mL) 386.5 392.3 375.8 285.6 265.4 248.7 Ethyl hexanoate (mg / 100mL) 42.3 45.6 40.2 28.5 25.4 22.8 Bayberry characteristic aroma compounds (mg / L) 156.8 162.4 148.5 98.5 85.6 76.4 Total acid (mg / 100mL) 25.6 26.8 24.5 35.6 38.4 42.3 Sensory score (100 points) 92 94 90 78 75 72

[0092] From the above test results, we can see that:

[0093] From the enzymatic agent formulas and corresponding test results of Examples 1-3, Example 2 achieved the best effect, with a total ester of 392.3 mg / 100 mL and a characteristic aroma compound of bayberry of 162.4 mg / L. Example 1 was second, followed by Example 3. Comparative Example 2 was not treated with an enzymatic agent, and its total ester content and the content of characteristic aroma compounds of bayberry were significantly lower than those of Examples 1-3, which shows that the use of the composite enzyme preparation significantly improves the extraction efficiency of flavor substances, and the ratio of 45-50 parts of cellulase, 30-35 parts of pectinase, and 20-25 parts of β-glucosidase is most conducive to the release of characteristic flavor substances of bayberry. The proportion of β-glucosidase in Example 3 is too high, which is not conducive to the retention of aroma substances.

[0094] Comparative Examples 1 and 2 did not undergo secondary fermentation, and the contents of total esters, ethyl caproate and bayberry characteristic aroma compounds were significantly reduced, indicating that secondary fermentation significantly increased the aroma substance content of the product, and the combination of primary fermentation temperature of 16-17°C and secondary fermentation temperature of 13-14°C was most conducive to the formation and retention of aroma substances.

[0095] Comparative Example 3 only carried out one-time distillation, and the alcohol content and total ester content were significantly reduced, and the total acid content was significantly increased. This shows that the segmented distillation process can better separate and enrich the characteristic flavor substances of bayberry. Reasonable segmented distillation not only increases the content of aroma substances, but also significantly reduces the total acid content and improves product quality.

[0096] The total ester content and the content of characteristic aroma compounds of bayberry in the bayberry distilled liquor prepared by the method of the present invention are significantly higher than those in the respective comparison proportions, indicating that the combination of secondary fermentation and segmented distillation processes can better retain and enrich the characteristic flavor substances of bayberry. The product prepared by the method of the present invention has a lower total acid content and a more coordinated and soft taste.

[0097] The mechanism of action of the secondary fermentation process in the method of the present invention is mainly reflected in three aspects, namely, the full release of aroma precursors, the gradient control of the fermentation temperature and the synergistic effect of the fermentation substrate.

[0098] During a fermentation process, the free aroma substances (such as terpenes, esters, etc.) in the bayberry pulp will be gradually released along with the fermentation process, but there are still a large number of aroma precursors in the glycoside-bound state bound in the cell structure of the pomace. Through the enzymatic treatment of the pomace, the β-glucosidase in the complex enzyme preparation can specifically cut the glycosidic bonds and convert the bound aroma substances into free states, while the synergistic action of cellulase and pectinase can destroy the cell wall structure of the pomace, exposing more bound aroma substances to facilitate the role of β-glucosidase.

[0099] The primary fermentation temperature is controlled at 16-18°C. This temperature range is conducive to slow fermentation of yeast, thereby producing more higher alcohols and ester compounds. The secondary fermentation temperature is controlled at 13-15°C, which is in a lower temperature range and is conducive to retaining the released volatile aroma substances. The amount of higher alcohols produced in this temperature range is reduced and the proportion of ester substances is relatively increased.

[0100] The reserved fresh pulp participates in the secondary fermentation, thereby replenishing fresh sugar and nitrogen sources for the secondary fermentation, and forming a richer aroma layer with the enzymatically hydrolyzed pomace.

[0101] The mechanism of action of the segmented distillation process in the method of the present invention is mainly reflected in the design of the enriched substances and temperature gradients in different distillation sections.

[0102] The temperature range of 75-78℃ in the initial distillation section mainly evaporates low-boiling point substances such as acetaldehyde and methanol, and controls the collection ratio at a lower level. On the basis of effectively removing undesirable substances, some low-boiling point esters with a refreshing feeling can also be retained.

[0103] The temperature range of 78-82℃ in the middle distillation section mainly enriches fruity esters such as ethyl acetate and ethyl butyrate, as well as terpene compounds represented by limonene and α-pinene, which are the key components of the characteristic aroma of bayberry. They are also controlled at the highest collection ratio to ensure the maximum retention of characteristic flavor substances.

[0104] The temperature range of 82-85℃ in the tailing section mainly enriches high-carbon number fatty acid esters and some high-boiling point terpene alcohol compounds, which increase the mellowness and aroma level. The lower collection ratio not only retains the beneficial components, but also avoids the off-flavors caused by too many high-boiling substances.

[0105] The aroma substances produced and released by secondary fermentation have different boiling points. Through segmented distillation, these substances can be accurately separated according to their boiling points. By adjusting the collection ratios of different distillation sections, the best combination of aromas can be achieved. The two work together to form a complete system for the production, release, separation and enrichment of aroma substances, which retains the characteristic flavor substances of bayberry to the greatest extent.

[0106] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core ideas of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made to the present invention without departing from the principles of the present invention, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing bayberry distilled liquor, Features: The method comprises the following steps: S1, select fresh bayberry fruits with a maturity of more than 95%, wash, remove the core, and crush to obtain bayberry pulp; S2, dividing the bayberry pulp into two parts by weight, wherein 70-80% is subjected to primary fermentation, the primary fermentation temperature is controlled at 16-18° C., and 20-30% is reserved for secondary fermentation; S3, collecting the pomace after the primary fermentation, adding 2-3 times the weight of purified water, and adding a composite enzyme preparation for enzymatic hydrolysis; S4, mixing the reserved bayberry pulp with the pomace after enzymatic hydrolysis, adding activated brewer's yeast for secondary fermentation, and controlling the secondary fermentation temperature at 13-15°C; S5, the fermentation liquid of the secondary fermentation is subjected to three-stage distillation, and the feeding amount each time is controlled at 70-75% of the volume of the distillation pot; the first stage collects the initial fraction, and the steam temperature is controlled at 75-78°C; the second stage collects the middle fraction, and the steam temperature is controlled at 78-82°C; the third stage collects the tail fraction, and the steam temperature is controlled at 82-85°C; S6, adding 1.0-1.5‰ coconut shell activated carbon to the middle fraction for decolorization and deodorization, filtering and then allowing natural sedimentation; S7. Put the mixed liquor of the first distillate, the middle distillate and the tail distillate into oak barrels for aging for 3-6 months to obtain the finished product of bayberry distilled liquor.

2. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S2, the process parameters of one fermentation are: the inoculation amount is 0.2-0.3% of the raw material mass, the fermentation time is 8-10 days, during which stirring is performed 1-2 times a day, and each stirring time is 3-5 minutes.

3. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S3, the composite enzyme preparation is composed of the following components in parts by weight: 40-50 parts of cellulase, 30-40 parts of pectinase and 20-30 parts of β-glucosidase.

4. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S3, the process parameters of the enzymatic hydrolysis treatment are: enzymatic hydrolysis temperature 35-40° C., time 4-6 hours, and pH value 4.0-4.

5.

5. The method for preparing bayberry distilled liquor according to claim 1, Features: In the step S3, the added amount of the complex enzyme preparation is 0.1-0.2% of the mass of the pomace.

6. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S4, the preparation method of the activated brewer's yeast is: mixing the brewer's yeast with warm water at 35-38° C. in a ratio of 1:10, adding 0.5% sucrose, and standing for activation for 20-25 minutes.

7. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S5, the collection method of the three-stage distillation fractions is as follows: the initial fraction accounts for 8-10% of the total distillate, the middle fraction accounts for 75-80% of the total distillate, and the tail fraction accounts for 10-15% of the total distillate; wherein the alcohol content of the middle fraction is controlled at 65-70% vol.

8. The method for preparing bayberry distilled liquor according to claim 1, Features: In step S6, the process parameters for adding coconut shell activated carbon for decolorization and deodorization are: treating at 15-20° C. for 24-36 hours.

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