Brewing and deacidification method of aroma-enhanced passion fruit wine

Abstract

The invention provides a brewing and deacidification method of aroma-enhanced passion fruit wine, belongs to the technical field of fruit wine, and solves the technical problems of high acidity, poor taste and the like of existing fruit wine. According to the brewing and deacidification method of the aroma-enhanced passion fruit wine, passion fruits harvested in a grading mode are cleaned and then added into a smashing box to be smashed, and fruit pulp is obtained for use; the method comprises the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice in water for 3-5 hours, steaming the cleaned glutinous rice, sprinkling water to cool the steamed glutinous rice, then adding the steamed glutinous rice into an enzymatic hydrolysate, adding a composite yeast agent into the enzymatic hydrolysate, and uniformly stirring to obtain a fermentation substrate; adding the fermentation substrate, distiller's yeast and fruit pulp into a fermentation tank, adding an acid reducing agent, and carrying out sealed fermentation; after the fermentation is completed, precipitating and filtering the passion fruit wine, then feeding the passion fruit wine into a storage tank for storage, sealing the precipitate after precipitation, and then filtering the passion fruit wine. The method has the advantages that the acidity of the passion fruit wine is reduced, the flavor of the passion fruit wine is improved, the filtering pressure is reduced, and the quality is improved.

Description

Technical Field

[0001] This invention belongs to the field of fruit wine technology, and relates to a method for brewing passion fruit wine and reducing its acidity, particularly a method for brewing aroma-enhancing passion fruit wine and reducing its acidity. Background Technology

[0002] Passion fruit is known as the king of fruits for its vitamin C content, rich in essential amino acids, various vitamins, carotenoids, superoxide dismutase, and various trace elements. Since its association with human society, alcohol has emerged as a cultural phenomenon. Due to differences in cultural traditions, alcohol has developed numerous distinct cultural phenomena throughout history as it interacted with the social lives of various peoples around the world.

[0003] A search revealed, for example, that Chinese patent literature discloses a passion fruit wine and its brewing method. [Application No.: 202110940244.8; Publication No.: CN 113430082 A]. This passion fruit wine is made by preparing yeast and fermenting passion fruit, water, glutinous rice, and other raw materials. This process effectively extracts the beneficial nutrients from passion fruit, ensuring the wine's good taste and efficacy. The above summarizes the process of making passion fruit wine using passion fruit, water, glutinous rice, and other raw materials. Furthermore, the passion fruit wine produced by this invention not only retains the original taste of passion fruit but also fully utilizes its medicinal value, providing certain health benefits.

[0004] Although the passion fruit wine disclosed in this patent not only retains the taste of passion fruit itself, but also makes full use of the medicinal value of passion fruit, the brewing method does not add suitable strains of bacteria. This not only fails to reduce the acidity, affecting the taste, but also fails to fully bring out the flavor of passion fruit wine. Furthermore, the existing sedimentation and filtration equipment is relatively conventional. After sedimentation, the precipitate cannot be separated before the liquid is drained, which not only affects the filtration effect, but also increases the filtration pressure, affecting the quality of passion fruit wine. Summary of the Invention

[0005] The purpose of this invention is to address the aforementioned problems in existing technologies by proposing a brewing method for flavor-enhancing passion fruit wine and a method for reducing its acidity. The technical problem this invention aims to solve is: how to reduce the acidity of passion fruit wine, enhance its flavor, reduce filtration pressure, and improve its quality.

[0006] The objective of this invention can be achieved through the following technical solutions: A method for brewing and reducing the acidity of a flavor-enhancing passion fruit wine includes the following steps: S1. After cleaning the graded and harvested passion fruit, put it into the crushing box for crushing to obtain fruit pulp for later use. S2. After washing the glutinous rice, soak it in water for 3-5 hours. Steam the washed glutinous rice until cooked. After steaming, pour water to cool it down. Then add it to the enzymatic hydrolysate and add compound yeast agent to the enzymatic hydrolysate. Stir well to obtain the fermentation substrate. S3. Add the fermentation substrate, yeast, and fruit pulp to the fermentation tank, add an acid-reducing agent, and seal for fermentation; S4. After fermentation, the passion fruit wine is settled, filtered, and then stored in a storage tank. After settling, the sediment is sealed before the passion fruit wine is filtered.

[0007] The acid-reducing agent includes the following preparation steps: (1) Chitosan is added to an 80-85wt% isopropanol aqueous solution at an addition amount of 70-80mg / mL, followed by sodium hydroxide, and alkalization by stirring in a water bath to obtain a reaction solution. Then, chloroacetic acid and isopropanol are prepared into a chloroacetic acid solution at a mass ratio of 1:1.5, and the chloroacetic acid solution is added to the reaction solution at a volume ratio of 1:6. The reaction is carried out for 2-4 hours, and finally the reaction is terminated with 3 times the volume of 70wt% ethanol solution. The solution is filtered, washed, and dried to obtain O-carboxymethyl chitosan. (2) Add cellulose to a 0.23wt% sodium periodate solution and oxidize it by shaking at 50-60℃ in the dark for 1-2 hours. Then add the oxidized cellulose to a 2wt% glycerol solution to wash away the oxidant. Wash it with deionized water 2-4 times and dry it in an oven at 60-80℃ for 2-4 hours to obtain aldehyde-modified cellulose. (3) Add the O-carboxymethyl chitosan obtained in step (1) to deionized water at an addition amount of 0.15 g / mL, add the aldehyde-modified cellulose and nano-iron oxide obtained in step (2), ultrasonically disperse at 200 W for 20-30 min, stir the reaction in a water bath, adjust the pH to 9-10, magnetically separate the magnetic material, wash with deionized water 2-4 times, and dry to obtain the composite adsorbent.

[0008] The compound yeast agent is a mixture of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant. The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant in the compound yeast agent, based on the number of live cells, is 2-5:3-6:2-5.

[0009] In step S2, water is splashed to cool the temperature to 20-25℃.

[0010] In step S3, the yeast is added in two stages. The first stage is when it is added at the same time as the passion fruit pulp, with the yeast amount being 0.1-0.3% of the weight of the passion fruit. The second stage is when the yeast amount is added 0.2-0.5% of the weight of the passion fruit after 5-7 days of fermentation.

[0011] The fermentation temperature in step S3 is 20-28℃.

[0012] The equipment used in steps S1-S4 is a passion fruit wine brewing device, which includes a crushing box, a fermentation tank, and a storage tank. The crushing box is equipped with a lid, and a stirring motor is fixed on the upper side of the lid. A stirring shaft is fixed to the output shaft of the stirring motor, and several crushing blades are fixed on the stirring shaft. A feeding pump is fixed to the outside of the crushing box, and the feeding pump is connected to the fermentation tank through a feeding pipe. A first liquid delivery pump is fixed to the middle of the outside of the fermentation tank. A cleaning mechanism is provided on the lower side of the lid. The first liquid delivery tank is connected to the cleaning mechanism through a first liquid delivery pipe. A separation mechanism is fixed inside the fermentation tank. A second liquid delivery pump is fixed to the outside of the fermentation tube. The inlet end of the second liquid delivery pump is connected to the separation mechanism. A filtration mechanism is provided at the upper inside of the storage tank. The outlet end of the second liquid delivery pump is connected to the separation mechanism through a second liquid delivery pipe.

[0013] Using the above structure, after the graded and harvested passion fruit is cleaned, it is added to the crushing box. A stirring motor drives the crushing blades to crush the passion fruit, obtaining a pulp for later use. The passion fruit pulp is then fed into the fermentation tank using a feed pump and feed pipe. After the pulp has been allowed to stand for a period of time, the first liquid pump and first liquid pipe send the pulp to the cleaning mechanism. The cleaning mechanism cleans the inside of the crushing box, and then the pulp is fed back into the fermentation tank via the feed pump. Fermentation substrate, yeast, and an acid-reducing agent are then added to the fermentation tank, and the mixture is fermented in a sealed manner. Fermentation is carried out under sealed conditions. After fermentation, the passion fruit wine is allowed to settle. Then, a separation mechanism is used to separate the passion fruit wine from the sediment. The passion fruit wine is then sent to a filtration mechanism via a second liquid pump. After filtration, it is sent to a storage tank for storage. This device allows the passion fruit wine to be brewed without contact with the outside environment, improving the quality of the brewing. Furthermore, the use of fruit pulp liquid to clean the crushing box not only ensures the full collection of fruit pulp but also eliminates the need for external water sources, reducing pollution and costs.

[0014] The cleaning mechanism includes an annular spray seat, which is fixed to the lower end of the box cover. Several mounting seats are distributed in a ring on the lower side of the annular spray seat. A first spray pipe is rotatably connected to the mounting seat via a rotating shaft. A second spray pipe is fixed to the first spray pipe. The first spray pipe faces the inner wall of the crushing box, and the second spray pipe faces the crushing blade. A cavity is opened inside the mounting seat. The rotating shaft extends into the cavity. A coil spring is fixed between the rotating shaft and the cavity. Several hoses are fixed to the lower side of the spray seat. An inlet pipe connected to the hose is fixed to the upper side of the first spray pipe. A driven shaft is rotatably connected inside the inlet pipe. A drive blade and a drive rod are fixed on the driven shaft. A rotating seat is fixed inside the inlet pipe. A baffle is rotatably connected to the rotating seat. The initial angle of the baffle is inclined upward. The drive rod can abut against the baffle.

[0015] Using the above structure, the first and second spray pipes simultaneously spray the spray box and the pulverizing blade, ensuring thorough cleaning. During liquid delivery cleaning, the fruit juice enters the inlet pipe, which drives the driven shaft to rotate via the drive blades. The rotation of the driven shaft, in turn, drives the drive rod to rotate. The drive rod intermittently contacts the baffle, causing the baffle to rotate up and down repeatedly under the action of oblique force, thereby changing the radius of the water flow. Due to the continuous change in the impact force of the water flow, the tilt angle of the first and second spray pipes changes, thus improving the cleaning effect on the pulverizing box and the pulverizing blade.

[0016] The separation mechanism includes an annular seat. Several mounting plates are fixed inside the fermenter, and electric telescopic rods are fixed on the mounting plates. An annular seat is provided at the lower end of the electric telescopic rod. A separation plate is fixed on the upper inner circumference of the annular seat. Several separation ports are opened on the separation plate. A rotary motor is fixed in the middle of the lower side of the separation plate. A sealing cover is fixed at the output shaft end of the rotary motor. Several separation nets corresponding to the separation ports are fixed on the outer circumference of the sealing cover. A liquid extraction chamber is opened inside the annular seat and communicates with the separation ports. A telescopic tube is fixed on the liquid extraction chamber. The other end of the telescopic tube is communicated with the second liquid delivery pump. The telescopic end of the electric telescopic rod is slidably connected to the annular seat. Several arc-shaped grooves are opened on the outer circumference of the telescopic end of the electric telescopic rod. Several elastic grooves are opened inside the annular seat. A spring is fixed inside the elastic groove. An arc-shaped block that cooperates with the arc-shaped groove is fixed at the other end of the spring. An elastic rod is fixed on the arc-shaped block. A pressure sensor is fixed inside the elastic groove. A limit block is fixed at the lower end of the electric telescopic rod.

[0017] Using the above structure, during normal fermentation, the separating net detaches from the separating port. During sedimentation, the sediment falls through the separating port to the bottom of the separating plate. After sedimentation, a rotary motor drives the separating net to rotate, sealing the separating port and separating the sediment from the passion fruit wine. Then, an electric telescopic rod lowers the annular seat, using the separating net to squeeze the sediment, thus fully separating the sediment from the passion fruit wine. This structure not only improves the yield of brewing but also reduces sediment stirring during passion fruit wine extraction, thereby reducing the pressure on subsequent filtration. The arc-shaped groove and block design prevent the arc-shaped block from detaching from the arc-shaped groove when the separating net exerts enough pressure on the sediment, preventing the separating net from descending further. This protects the separating net and prevents sediment from passing through it. When the arc-shaped block retracts into the elastic groove, it causes the elastic rod to contact the pressure sensor. The pressure sensor transmits the pressure signal to the controller, which then stops the electric telescopic rod.

[0018] The filtration mechanism includes a drive base and a filter cylinder. The drive base is fixedly connected to the filter cylinder and rotatably connected to the storage tank. The second liquid delivery pipe is rotatably connected to the drive base and extends into the drive base. The portion of the second liquid delivery pipe located inside the drive base has several spray nozzles. Several driven blades corresponding to the spray heads are fixed on the inner circumference of the drive base. The drive base is connected to the filter cylinder through the liquid delivery port. An end cap is threaded onto the filter cylinder.

[0019] With the above structure, when passion fruit wine enters the drive seat through the second liquid delivery pipe, the drive seat can be rotated by the action of the spray head and the driven blades, thereby causing the filter screen to rotate. This achieves the effect of filtering and rotating at the same time, which greatly reduces the clogging of the mesh, ensures the efficiency and quality of filtration, and can be achieved without additional power. The structure is simple, the cost is low, and the failure rate is low.

[0020] Compared with existing technologies, the brewing method and acid reduction method of this aroma-enhancing passion fruit wine have the following advantages: 1. This invention uses glutinous rice, after steaming and cooking, as a fermentation substrate, and then mixes it with passion fruit for fermentation. This method can effectively extract the effective components of passion fruit, ensuring the good taste and efficacy of passion fruit wine. In addition, an acid-reducing agent is added during the fermentation process, which can not only reduce acidity and improve the taste, but also produce passion fruit wine with stable alcohol content and a richer aroma.

[0021] 2. After cleaning the graded and harvested passion fruit, add it to the crushing box. The crushing blades, driven by a stirring motor, crush the passion fruit to obtain a pulp. Use a feed pump and feed pipe to send the passion fruit pulp into the fermentation tank. After allowing the pulp to stand for a period of time, use a first liquid pump and first liquid pipe to send the pulp to the cleaning mechanism. The cleaning mechanism cleans the inside of the crushing box, and then the pulp is pumped back into the fermentation tank. Add the fermentation substrate, yeast, and acid-reducing agent to the fermentation tank, and then seal it for fermentation. After fermentation, the passion fruit wine is allowed to settle. Then, a separation mechanism is used to separate the passion fruit wine from the sediment. The passion fruit wine is then sent to a filtration mechanism via a second liquid pump. After filtration, it is sent to a storage tank for storage. This device allows the passion fruit wine to be brewed without contact with the outside environment, improving the quality of the brewing. Furthermore, the use of fruit pulp liquid to clean the crushing box not only ensures the full collection of fruit pulp but also eliminates the need for external water sources, reducing pollution and costs.

[0022] 3. The first and second spray pipes are used simultaneously to spray the spray box and the pulverizer blades, ensuring thorough cleaning. During liquid delivery, the fruit juice enters the inlet pipe and drives the driven blades to rotate the driven shaft. The rotation of the driven shaft drives the drive rod to rotate, and the drive rod intermittently contacts the baffle. Under the action of the oblique force, the baffle rotates up and down repeatedly, thereby changing the radius of the water flow. Due to the continuous change in the impact force of the water flow, the tilt angle of the first and second spray pipes changes, thereby improving the cleaning effect on the pulverizer box and the pulverizer blades.

[0023] 4. During normal fermentation, the separating net detaches from the separating port. During sedimentation, the sediment falls through the separating port to the bottom of the separating plate. After sedimentation, the separating net is rotated by a rotary motor, sealing the separating port and separating the sediment from the passion fruit wine. Then, the annular seat descends via an electric telescopic rod, using the separating net to squeeze the sediment, thus fully separating the sediment from the passion fruit wine. This structure not only improves the yield of the brewed product but also reduces the stirring of sediment during passion fruit wine extraction, thereby reducing the pressure of subsequent filtration. The arc-shaped groove and arc-shaped block design prevent the arc-shaped block from detaching from the arc-shaped groove when the separating net exerts enough pressure on the sediment, preventing the separating net from descending further. This protects the separating net and prevents sediment from passing through it. When the arc-shaped block retracts into the elastic groove, it causes the elastic rod to contact the pressure sensor. The pressure sensor transmits the pressure signal to the controller, which then stops the electric telescopic rod.

[0024] 5. When passion fruit wine enters the drive seat through the second liquid delivery pipe, the drive seat can be rotated by the spray head and driven blades, thereby causing the filter screen to rotate. This achieves the effect of filtering and rotating at the same time, which greatly reduces the clogging of the mesh, ensures the efficiency and quality of filtration, and can be achieved without additional power. It has a simple structure, low cost, and low failure rate. Attached Figure Description

[0025] Figure 1 This is a process flow diagram of the present invention.

[0026] Figure 2 This is a schematic diagram of the passion fruit wine brewing device in this invention.

[0027] Figure 3 This is a schematic diagram of the cleaning mechanism in this invention.

[0028] Figure 4 yes Figure 3 A magnified view of a portion of point A in the middle.

[0029] Figure 5This is a schematic diagram of the installation structure of the first spray pipe in this invention.

[0030] Figure 6 This is a schematic diagram of the internal structure of the first spray pipe in this invention.

[0031] Figure 7 This is a three-dimensional structural diagram of the separation mechanism in this invention.

[0032] Figure 8 This is a schematic diagram of the separation mechanism from another perspective in this invention.

[0033] Figure 9 This is a schematic diagram of the connection structure between the electric telescopic rod and the ring seat in this invention.

[0034] Figure 10 This is a schematic diagram of the filtration mechanism in this invention.

[0035] Figure 11 This is a schematic diagram of the internal structure of the drive seat in this invention.

[0036] Figure 12 This is the experimental table of the present invention.

[0037] In the diagram, 1. Grinding box; 2. Fermentation tank; 3. Storage tank; 4. Feed pump; 5. Feed pipe; 6. Second liquid pump; 7. Second liquid pipe; 8. First liquid pump; 9. First liquid pipe; 10. Stirring motor; 11. Tank cover; 12. Annular spray seat; 13. Stirring shaft; 14. Grinding blade; 15. Mounting base; 16. First spray pipe; 17. Second spray pipe; 18. Hose; 19. Liquid inlet pipe; 20. Rotating shaft; 21. Coil spring; 22. Driven shaft; 23. Drive blade; 24. Drive 25. Rod; 26. Rotating seat; 27. Baffle; 28. Annular seat; 29. ​​Separation plate; 30. Separation port; 31. Telescopic tube; 32. Elastic cavity; 33. Electric telescopic rod; 34. Mounting plate; 35. Sealing cover; 36. Separation net; 37. Limiting block; 38. Liquid extraction chamber; 39. Arc groove; 40. Arc block; 41. Spring; 42. Elastic rod; 43. Pressure sensor; 44. Drive seat; 45. Driven blade; 46. Injection port; 47. Filter screen cylinder; 48. End cap; 49. Liquid delivery port. Detailed Implementation

[0038] The following are specific embodiments of the present invention, which are described in conjunction with the accompanying drawings. However, the present invention is not limited to these embodiments.

[0039] Example like Figures 1-11 As shown, the brewing method and acid reduction method of this aroma-enhancing passion fruit wine include the following steps: S1. After cleaning the graded and harvested passion fruit, put it into the crushing box for crushing to obtain fruit pulp for later use. S2. After washing the glutinous rice, soak it in water for 3-5 hours. Steam the washed glutinous rice until cooked. After steaming, pour water to cool it down. Then add it to the enzymatic hydrolysate and add compound yeast agent to the enzymatic hydrolysate. Stir well to obtain the fermentation substrate. S3. Add the fermentation substrate, yeast, and fruit pulp to the fermentation tank, add an acid-reducing agent, and seal for fermentation; S4. After fermentation, the passion fruit wine is settled, filtered, and then stored in a storage tank. After settling, the sediment is sealed before the passion fruit wine is filtered.

[0040] The acid-lowering agent includes the following preparation steps: (1) Chitosan is added to an 80-85wt% isopropanol aqueous solution at an addition amount of 70-80mg / mL, followed by sodium hydroxide, and alkalization by stirring in a water bath to obtain a reaction solution. Then, chloroacetic acid and isopropanol are prepared into a chloroacetic acid solution at a mass ratio of 1:1.5, and the chloroacetic acid solution is added to the reaction solution at a volume ratio of 1:6. The reaction is carried out for 2-4 hours, and finally the reaction is terminated with 3 times the volume of 70wt% ethanol solution. The solution is filtered, washed, and dried to obtain O-carboxymethyl chitosan. (2) Add cellulose to a 0.23wt% sodium periodate solution and oxidize it by shaking at 50-60℃ in the dark for 1-2 hours. Then add the oxidized cellulose to a 2wt% glycerol solution to wash away the oxidant. Wash it with deionized water 2-4 times and dry it in an oven at 60-80℃ for 2-4 hours to obtain aldehyde-modified cellulose. (3) Add the O-carboxymethyl chitosan obtained in step (1) to deionized water at an addition amount of 0.15 g / mL, add the aldehyde-modified cellulose and nano-iron oxide obtained in step (2), ultrasonically disperse at 200 W for 20-30 min, stir the reaction in a water bath, adjust the pH to 9-10, magnetically separate the magnetic material, wash with deionized water 2-4 times, and dry to obtain the composite adsorbent.

[0041] The compound yeast agent is a mixture of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant. The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant in the compound yeast agent, based on the number of live cells, is 2-5:3-6:2-5.

[0042] In step S2, water is splashed to cool the temperature to 20-25℃.

[0043] In step S3, the yeast is added in two stages. The first stage is when it is added at the same time as the passion fruit pulp, with the yeast amount being 0.1-0.3% of the weight of the passion fruit. The second stage is when the yeast amount is added 5-7 days after fermentation, with the yeast amount being 0.2-0.5% of the weight of the passion fruit.

[0044] The fermentation temperature in step S3 is 20-28℃.

[0045] The equipment used in steps S1-S4 is a passion fruit wine brewing device, which includes a crushing box 1, a fermentation tank 2, and a storage tank 3. The crushing box 1 is equipped with a box cover 11 at the top. A stirring motor 10 is fixed on the upper side of the box cover 11. A stirring shaft 13 is fixed at the output shaft end of the stirring motor 10. Several crushing blades 14 are fixed on the stirring shaft 13. A feeding pump 4 is fixed on the outside of the crushing box 1. The feeding pump 4 is connected to the fermentation tank 2 through a feeding pipe 5. A first liquid pump 8 is fixed on the middle of the outside of the fermentation tank 2. A cleaning mechanism is provided on the lower side of the box cover 11. The first liquid pump is connected to the cleaning mechanism through a first liquid pump pipe 9. A separation mechanism is fixed inside the fermentation tank 2. A second liquid pump 6 is fixed on the outside of the fermentation pipe. The inlet end of the second liquid pump 6 is connected to the separation mechanism. A filtration mechanism is provided at the upper inside of the storage tank 3. The outlet end of the second liquid pump 6 is connected to the separation mechanism through a second liquid pump pipe 7.

[0046] Using the above structure, after the graded and harvested passion fruit is cleaned, it is added to the crushing box 1. The crushing blade 14 is driven by the stirring motor 10 to crush the passion fruit, obtaining fruit pulp for later use. The passion fruit pulp is fed into the fermentation tank 2 by the feeding pump 4 and the feeding pipe 5. After the passion fruit pulp is allowed to stand for a period of time, the pulp liquid is fed into the cleaning mechanism by the first liquid pump 8 and the first liquid pump 9. The cleaning mechanism cleans the inside of the crushing box 1, and then the pulp is fed into the fermentation tank 2 by the feeding pump 4. The fermentation substrate and yeast are then added to the fermentation tank 2, and a reducing agent is added. Acid is used for sealed fermentation; after fermentation, the passion fruit wine is allowed to settle, and then the passion fruit wine is separated from the sediment by a separation mechanism. The passion fruit wine is then sent to the filtration mechanism by the second liquid pump 6. After filtration, it is sent to the storage tank 3 for storage. This device allows the passion fruit wine to be brewed without contact with the outside world, improving the quality of the brewing. Furthermore, the use of fruit pulp liquid to clean the crushing box 1 not only achieves full collection of fruit pulp, but also eliminates the need for external water sources, reducing pollution and costs.

[0047] The cleaning mechanism includes an annular spray seat 12, which is fixed to the lower end of the box cover 11. Several mounting seats 15 are arranged in a ring on the lower side of the annular spray seat 12. A first spray pipe 16 is rotatably connected to the mounting seat 15 via a rotating shaft 20. A second spray pipe 17 is fixed to the first spray pipe 16. The first spray pipe 16 faces the inner wall of the crushing box 1, and the second spray pipe 17 faces the crushing blade 14. A cavity is formed inside the mounting seat 15, and the rotating shaft 20 extends into the cavity. A coil spring 21 is fixed between the nozzle and the cavity. Several hoses 18 are fixed to the lower side of the spray seat. An inlet pipe 19 connected to the hoses 18 is fixed to the upper side of the first spray pipe 16. A driven shaft 22 is rotatably connected inside the inlet pipe 19. A drive blade 23 and a drive rod 24 are fixed on the driven shaft 22. A rotating seat 25 is fixed inside the inlet pipe 19. A baffle 26 is rotatably connected to the rotating seat 25. The initial angle of the baffle 26 is tilted upward. The drive rod 24 can abut against the baffle 26.

[0048] Using the above structure, the first spray pipe 16 and the second spray pipe 17 simultaneously spray the spray box and the crusher 14, ensuring thorough cleaning. During liquid delivery cleaning, the fruit juice enters the inlet pipe 19, which drives the driven shaft 22 to rotate via the drive blade 23. The rotation of the driven shaft 22 drives the drive rod 24 to rotate, and the drive rod 24 intermittently contacts the baffle 26. Under the action of the oblique force, the baffle 26 rotates up and down repeatedly, thereby changing the radius of the water flow. Due to the continuous change in the impact force of the water flow, the tilt angle of the first spray pipe 16 and the second spray pipe 17 changes, thereby improving the cleaning effect on the crusher 1 and the crusher 14.

[0049] The separation mechanism includes an annular seat 27. Several mounting plates 33 are fixed inside the fermenter 2. An electric telescopic rod 32 is fixed to the mounting plate 33. An annular seat 27 is located at the lower end of the electric telescopic rod 32. A separation plate 28 is fixed to the upper inner circumference of the annular seat 27. Several separation ports 29 are opened on the separation plate 28. A rotary motor is fixed to the lower center of the separation plate 28. A sealing cover 34 is fixed to the output shaft end of the rotary motor. Several separation nets 35 corresponding to the separation ports 29 are fixed to the outer circumference of the sealing cover 34. A liquid extraction chamber 37 is opened inside the annular seat 27. The liquid extraction chamber 37 and the separation ports 29 are connected... The pumping chamber 37 is connected to a telescopic tube 30, the other end of which is connected to the second pump 6. The telescopic end of the electric telescopic rod 32 is slidably connected to the annular seat 27. Several arc-shaped grooves 38 are provided on the outer periphery of the telescopic end of the electric telescopic rod 32. Several elastic grooves 31 are provided inside the annular seat 27. A spring 40 is fixed inside the elastic groove 31. An arc-shaped block 39 that cooperates with the arc-shaped groove 38 is fixed at the other end of the spring 40. An elastic rod 41 is fixed on the arc-shaped block 39. A pressure sensor 42 is fixed inside the elastic groove 31. A limit block 36 is fixed at the lower end of the electric telescopic rod 32.

[0050] Using the above structure, during normal fermentation, the separating net 35 detaches from the separating port 29. During sedimentation, the sediment falls through the separating port 29 to the bottom of the separating plate 28. After sedimentation, a rotary motor drives the separating net 35 to rotate, sealing the separating port 29 and separating the sediment from the passion fruit wine. Then, an electric telescopic rod 32 lowers the annular seat 27, using the separating net 35 to squeeze the sediment, thus fully separating the sediment from the passion fruit wine. This structure not only improves the yield of the brewed product but also allows for better processing of the passion fruit wine. During extraction, the rising of sediment is reduced, thereby reducing the pressure of subsequent filtration. The arc-shaped groove 38 and arc-shaped block 39 are designed so that when the separation net 35 exerts a certain pressure on the sediment, the arc-shaped block 39 will disengage from the arc-shaped groove 38, preventing the separation net 35 from continuing to descend. This protects the separation net 35 while preventing sediment from passing through it. When the arc-shaped block 39 retracts into the elastic groove 31, it will cause the elastic rod 41 to contact the pressure sensor 42. The pressure sensor 42 transmits the pressure signal to the controller, and the controller controls the electric telescopic rod 32 to stop working.

[0051] The filtration mechanism includes a drive base 43 and a filter cylinder 46. The drive base 43 is fixedly connected to the filter cylinder 46 and rotatably connected to the storage tank 3. The second liquid delivery pipe 7 is rotatably connected to the drive base 43 and extends into the drive base 43. The portion of the second liquid delivery pipe 7 located inside the drive base 43 has several spray nozzles 45. Several driven blades 44 corresponding to the spray heads are fixed on the inner circumference of the drive base 43. The drive base 43 is connected to the filter cylinder 46 through the liquid delivery port 48. An end cap 47 is threadedly connected to the filter cylinder 46.

[0052] With the above structure, when passion fruit wine enters the drive seat 43 through the second liquid delivery pipe 7, the drive seat 43 can be rotated under the action of the spray head and the driven blade 44, thereby causing the filter screen cylinder 46 to rotate, achieving the effect of filtering and rotating at the same time. This greatly reduces the clogging of the mesh, ensures the efficiency and quality of filtration, and can be achieved without additional power. The structure is simple, the cost is low, and the failure rate is low.

[0053] Example 1 The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast in the compound yeast agent is 2:6:2 based on the number of live cells.

[0054] Example 2 The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast in the compound yeast agent is 5:3:5 based on the number of live cells.

[0055] Example 3 The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast in the compound yeast agent, based on the number of live cells, is 3.5:5:3.5.

[0056] The alcohol content and acidity of the passion fruit puree wines obtained from Experiments 1-3 were tested, and the experimental data are as follows: Figure 12 .

[0057] Experimental data show that the passion fruit puree wine produced by this invention has an alcohol content between 47 and 49 degrees and an acidity value between 16 and 19 g / L, which greatly reduces acidity, improves flavor, and provides the technical advantages of stable alcohol content and richer aroma.

[0058] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

Claims

1. A method for brewing and reducing the acidity of a flavor-enhancing passion fruit wine, characterized in that, Includes the following steps: S1. After cleaning the graded and harvested passion fruit, put it into the crushing box for crushing to obtain fruit pulp for later use. S2. After washing the glutinous rice, soak it in water for 3-5 hours. Steam the washed glutinous rice until cooked. After steaming, pour water to cool it down. Then add it to the enzymatic hydrolysate and add compound yeast agent to the enzymatic hydrolysate. Stir well to obtain the fermentation substrate. S3. Add the fermentation substrate, yeast, and fruit pulp to the fermentation tank, add an acid-reducing agent, and seal for fermentation; S4. After fermentation, the passion fruit wine is settled, filtered, and then stored in a storage tank. After settling, the sediment is sealed before the passion fruit wine is filtered.

2. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, The acid-lowering agent includes the following preparation steps: (1) Chitosan is added to an 80-85wt% isopropanol aqueous solution at an addition amount of 70-80mg / mL, followed by sodium hydroxide, and alkalization by stirring in a water bath to obtain a reaction solution. Then, chloroacetic acid and isopropanol are prepared into a chloroacetic acid solution at a mass ratio of 1:1.5, and the chloroacetic acid solution is added to the reaction solution at a volume ratio of 1:

6. The reaction is carried out for 2-4 hours, and finally the reaction is terminated with 3 times the volume of 70wt% ethanol solution. The solution is filtered, washed, and dried to obtain O-carboxymethyl chitosan. (2) Add cellulose to a 0.23wt% sodium periodate solution and oxidize it by shaking at 50-60℃ in the dark for 1-2 hours. Then add the oxidized cellulose to a 2wt% glycerol solution to wash away the oxidant. Wash it with deionized water 2-4 times and dry it in an oven at 60-80℃ for 2-4 hours to obtain aldehyde-modified cellulose. (3) Add the O-carboxymethyl chitosan obtained in step (1) to deionized water at an addition amount of 0.15 g / mL, add the aldehyde-modified cellulose and nano-iron oxide obtained in step (2), ultrasonically disperse at 200 W for 20-30 min, stir the reaction in a water bath, adjust the pH to 9-10, magnetically separate the magnetic material, wash with deionized water 2-4 times, and dry to obtain the composite adsorbent.

3. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, The compound yeast agent is a mixture of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant. The ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Wickham's yeast aberrant in the compound yeast agent, based on the number of live cells, is 2-5:3-6:2-5.

4. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, In step S2, water is splashed to cool the temperature to 20-25℃.

5. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, In step S3, the yeast is added in two stages. The first stage is when it is added at the same time as the passion fruit pulp, with the yeast amount being 0.1-0.3% of the weight of the passion fruit. The second stage is when the yeast amount is added 0.2-0.5% of the weight of the passion fruit after 5-7 days of fermentation.

6. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, The fermentation temperature in step S3 is 20-28℃.

7. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 1, characterized in that, The equipment used in steps S1-S4 is a passion fruit wine brewing device, which includes a crushing box (1), a fermentation tank (2), and a storage tank (3). The crushing box (1) is equipped with a box cover (11) at the top. A stirring motor (10) is fixed on the upper side of the box cover (11). A stirring shaft (13) is fixed at the output shaft end of the stirring motor (10). Several crushing blades (14) are fixed on the stirring shaft (13). A feeding pump (4) is fixed on the outside of the crushing box (1). The feeding pump (4) communicates with the fermentation tank through a feeding pipe (5). The tank (2) is connected, and a first liquid delivery pump (8) is fixed in the middle of the outer side of the fermentation tank (2). A cleaning mechanism is provided on the lower side of the cover (11). The first liquid delivery tank is connected to the cleaning mechanism through the first liquid delivery pipe (9). A separation mechanism is fixed inside the fermentation tank (2). A second liquid delivery pump (6) is fixed on the outer side of the fermentation pipe. The inlet end of the second liquid delivery pump (6) is connected to the separation mechanism. A filter mechanism is provided at the upper end of the storage tank (3). The outlet end of the second liquid delivery pump (6) is connected to the separation mechanism through the second liquid delivery pipe (7).

8. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 7, characterized in that, The cleaning mechanism includes an annular spray seat (12), which is fixed to the lower end of the box cover (11). Several mounting seats (15) are distributed in a ring on the lower side of the annular spray seat (12). A first spray pipe (16) is rotatably connected to the mounting seat (15) via a rotating shaft (20). A second spray pipe (17) is fixed to the first spray pipe (16). The first spray pipe (16) faces the inner wall of the crushing box (1), and the second spray pipe (17) faces the crushing blade (14). A cavity is opened inside the mounting seat (15), and the rotating shaft (20) extends into the cavity. 0) A coil spring (21) is fixed between the spray seat and the cavity. Several hoses (18) are fixed on the lower side of the spray seat. An inlet pipe (19) connected to the hoses (18) is fixed on the upper side of the first spray pipe (16). A driven shaft (22) is rotatably connected inside the inlet pipe (19). A drive blade (23) and a drive rod (24) are fixed on the driven shaft (22). A rotating seat (25) is fixed inside the inlet pipe (19). A baffle (26) is rotatably connected on the rotating seat (25). The initial angle of the baffle (26) is tilted upward. The drive rod (24) can abut against the baffle (26).

9. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 7, characterized in that, The separation mechanism includes an annular seat (27). Several mounting plates (33) are fixed inside the fermenter (2). An electric telescopic rod (32) is fixed on the mounting plate (33). An annular seat (27) is provided at the lower end of the electric telescopic rod (32). A separation plate (28) is fixed on the upper part of the inner circumference of the annular seat (27). Several separation ports (29) are opened on the separation plate (28). A rotary motor is fixed in the middle of the lower side of the separation plate (28). A sealing cover (34) is fixed at the output shaft end of the rotary motor. Several separation nets (35) corresponding to the separation ports (29) are fixed on the outer circumference of the sealing cover (34). A liquid extraction chamber (37) is opened inside the annular seat (27). The liquid extraction chamber (37) and the separation port (29) are connected. The pumping chamber (37) is connected to a telescopic tube (30), the other end of which is connected to the second pump (6). The telescopic end of the electric telescopic rod (32) is slidably connected to the annular seat (27). Several arc-shaped grooves (38) are opened on the outer periphery of the telescopic end of the electric telescopic rod (32). Several elastic grooves (31) are opened inside the annular seat (27). A spring (40) is fixed inside the elastic groove (31). An arc-shaped block (39) that cooperates with the arc-shaped groove (38) is fixed at the other end of the spring (40). An elastic rod (41) is fixed on the arc-shaped block (39). A pressure sensor (42) is fixed inside the elastic groove (31). A limit block (36) is fixed at the lower end of the electric telescopic rod (32).

10. The brewing method for flavor-enhancing passion fruit wine and its acid-reducing method according to claim 7, characterized in that, The filtration mechanism includes a drive seat (43) and a filter cylinder (46). The drive seat (43) is fixedly connected to the filter cylinder (46). The drive seat (43) is rotatably connected to the storage tank (3). The second liquid delivery pipe (7) is rotatably connected to the drive seat (43) and extends into the drive seat (43). The portion of the second liquid delivery pipe (7) located inside the drive seat (43) has several spray nozzles (45). Several driven blades (44) corresponding to the spray head are fixed on the inner circumference of the drive seat (43). The drive seat (43) is connected to the filter cylinder (46) through the liquid delivery port (48). An end cap (47) is threaded onto the filter cylinder (46).

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