CN111196981A - Fruit wine prepared from subtropical fruit as raw material and preparation method thereof - Google Patents
Fruit wine prepared from subtropical fruit as raw material and preparation method thereof Download PDFInfo
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- CN111196981A CN111196981A CN202010208393.0A CN202010208393A CN111196981A CN 111196981 A CN111196981 A CN 111196981A CN 202010208393 A CN202010208393 A CN 202010208393A CN 111196981 A CN111196981 A CN 111196981A
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- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
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- KMUONIBRACKNSN-UHFFFAOYSA-N potassium dichromate Chemical compound [K+].[K+].[O-][Cr](=O)(=O)O[Cr]([O-])(=O)=O KMUONIBRACKNSN-UHFFFAOYSA-N 0.000 description 2
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
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- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 244000061457 Solanum nigrum Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000234181 Syzygium samarangense Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 229930019673 naringin Natural products 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention is suitable for the technical field of food, and provides fruit wine prepared by taking subtropical fruits as raw materials and a preparation method thereof. The pomace separated after fermentation is subjected to freeze drying, superfine grinding and puffing treatment and then added back to the fermentation liquor, so that on one hand, the loss rate of fruit aroma substances is reduced, on the other hand, the thick, soft and mellow feeling of the wine body can be increased, and the wine body is plump and tasty in taste, pure in flavor and rich in nutrition, so that the drinking value of the wine body is improved. In addition, the mouthfeel of the fruit wine prepared by the embodiment of the invention after being filled into a glass bottle and stored for one year at normal temperature is not different from that of new wine, namely the quality of the fruit wine is stable and is storage-resistant.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to fruit wine prepared by using subtropical fruits as raw materials and a preparation method thereof.
Background
The fruit wine is prepared by taking fruits as raw materials, and brewing and blending various low-alcohol wines through processes of crushing, squeezing to obtain juice, fermenting and the like. The main components include ethanol sugar, esters, organic acid, vitamins, etc. The fruit wine not only has the characteristic of low alcoholic strength, but also has the characteristics of mild and refreshing vinosity, strong fruit flavor, high nutritional value, excellent health-care effect and the like.
However, the existing fruit wine preparation process generally has the phenomena of great loss of flavor substances in the fruit wine, insufficient fruit flavor and uncoordinated taste.
Disclosure of Invention
The embodiment of the invention provides a method for preparing fruit wine by using subtropical fruits as raw materials, and aims to solve the problems of great loss of aroma substances, insufficient fruit flavor and inconsistent taste in the fruit wine in the conventional fruit wine preparation process.
The embodiment of the invention is realized in such a way that the method for preparing the fruit wine by taking subtropical fruits as raw materials comprises the following steps:
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of (1-2) to (1.5-2) to (3-5) to obtain mixed liquid; carrying out impurity removal, pulping and sterilization pretreatment on subtropical fruits to obtain subtropical fruit pulp; uniformly mixing the subtropical fruit pulp with a mixed bacterial liquid according to a weight ratio of 6-10: 1.5, fermenting, and filtering and separating after fermentation to obtain fermentation liquor and fruit residues; and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: the pressure is 80-90 Pa, the temperature is 35-40 ℃, the cooling rate is-0.2 to-0.3 ℃/min, and the pomace puffed powder is obtained after the freezing drying, the superfine crushing and the puffing treatment are carried out; and adding the fruit residue puffed powder into fermentation liquor which is 3-4 times of the weight of the fruit residue puffed powder, and uniformly stirring to obtain the subtropical fruit wine.
The embodiment of the invention also provides a fruit wine prepared by taking the subtropical fruit as the raw material, and the fruit wine is prepared by the method for preparing the fruit wine by taking the subtropical fruit as the raw material.
According to the method for preparing the fruit wine by taking the subtropical fruits as the raw materials, provided by the embodiment of the invention, the fruit wine is prepared by fermenting the subtropical fruits by using the bacillus megaterium, the rhizopus oryzae and the saccharomyces cerevisiae compound bacterial liquid, and compared with the method of singly adding the saccharomyces cerevisiae, the fruit wine is more aromatic in flavor and better in taste. The pomace separated after fermentation is subjected to freeze drying, superfine grinding and puffing treatment and then added back to the fermentation liquor, so that on one hand, the loss rate of fruit aroma substances is reduced, on the other hand, the thick, soft and mellow feeling of the wine body can be increased, the taste of the wine body is plump and tasty, the flavor is pure, the quality of the wine is stable and is storable, the nutrition is rich, and the drinking value of the wine is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
According to the method for preparing the fruit wine by taking the subtropical fruits as the raw materials, provided by the embodiment of the invention, the fruit wine is prepared by fermenting the subtropical fruits by using the bacillus megaterium, the rhizopus oryzae and the saccharomyces cerevisiae compound bacterial liquid, and compared with the method of singly adding the saccharomyces cerevisiae, the fruit wine is more aromatic in flavor and better in taste. The pomace separated after fermentation is subjected to freeze drying, superfine grinding and puffing treatment and then added back to the fermentation liquor, so that on one hand, the loss rate of fruit aroma substances is reduced, on the other hand, the thick, soft and mellow feeling of the wine body can be increased, the taste of the wine body is plump and tasty, the flavor is pure, the quality of the wine is stable and is storable, the nutrition is rich, and the drinking value of the wine is improved.
The embodiment of the invention provides a method for preparing fruit wine by using subtropical fruits as raw materials, which comprises the following steps:
step 101: respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of (1-2) to (1.5-2) to (3-5) to obtain mixed liquid.
The bacillus megaterium is purchased from the beginning biotechnology limited of the south china source; rhizopus oryzae was purchased from Yiyuan Kangyuan Biotech Co., Ltd; saccharomyces cerevisiae was purchased from Shandong Chengxin Biotech limited.
Molasses is a byproduct of sugar industry, has different compositions due to different sugar-making raw materials and processing conditions, mainly contains a large amount of fermentable sugar (mainly sucrose), and is a good fermentation raw material.
In an exemplary embodiment of the invention, bacillus megaterium, rhizopus oryzae and saccharomyces cerevisiae are respectively inoculated into molasses, and after inoculation, the molasses is placed at 25 ℃ for cultivation for 32-34 h to obtain an expanded bacterial liquid of each strain.
Step 102: and (3) carrying out impurity removal, pulping and sterilization pretreatment on the subtropical fruit to obtain subtropical fruit pulp.
Subtropical fruits include, but are not limited to, citrus, fig, longan, lychee, loquat, bayberry, olive, pomegranate, banana, grape, grapefruit, sugarcane, wax apple, carambola, nectarine, cherry, strawberry, papaya, cherry tomato.
In an exemplary embodiment of the invention, litchi, mulberry and honey pomelo are selected as fruit raw materials for preparing the fruit wine.
In an exemplary embodiment of the invention, the raw materials of litchi, mulberry and honey pomelo are respectively subjected to impurity removal, pulping and sterilization pretreatment to obtain litchi pulp, mulberry pulp and honey pomelo pulp.
In the embodiment of the invention, fresh, mature litchi without rottenness, deterioration, plant diseases and insect pests is selected, peeled and denucleated, the litchi pulp is cleaned, antioxidant which is 0.01% of the weight of the litchi pulp is added for pulping, ultraviolet irradiation is carried out for 3-5 minutes for sterilization after pulping to obtain litchi pulp, then supercritical carbon dioxide fluid fractional extraction treatment is carried out on the litchi pulp, and litchi extract and litchi raffinate are obtained through separation.
Specifically, supercritical carbon dioxide fluid two-stage extraction treatment is carried out on the litchi pulp, the first-stage extraction pressure is 10-15 MPa, the extraction temperature is 38-45 ℃, the carbon dioxide flow is 30-35L/h, the extraction time is 1-2 h, the second-stage extraction pressure is 5-10 MPa, the extraction temperature is 60-65 ℃, the carbon dioxide flow is 20-25L/h, and the extraction time is 20-30 min, so that litchi extract and litchi extraction raffinate are obtained through separation; rapidly cooling the separated litchi extract to 0-2 ℃, and hermetically preserving at constant temperature; adjusting the pH value of the litchi extraction raffinate to 4-5 by using citric acid.
By adopting supercritical carbon dioxide fluid to perform two-stage extraction treatment, ester substances and the like forming litchi aroma can be extracted firstly, and then are added into the fermentation liquor subsequently, so that the litchi aroma in the fermentation liquor is stronger, the loss amount of litchi aroma substances is reduced, and the overall taste and the harmony of the fruit wine are improved.
In the embodiment of the invention, ripe white honey pomelos with full and uniform pulp are selected, peeled, pulp and skin are removed, the pulp is taken out, and the pulp is beaten into honey pomelo pulp. And adding naringinase which is 0.2 percent of the weight of the honey pomelo pulp into the honey pomelo pulp, mixing and stirring, and carrying out enzymolysis for 2-2.5 hours to obtain the once debittered honey pomelo pulp. And adding modified active carbon into the primary debitterized honey pomelo pulp, stirring at constant temperature for 35-45 minutes, and filtering to obtain secondary debitterized honey pomelo pulp. And adding honey which is 1-3% of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 20-30 minutes under the conditions that the ultrasonic power is 120W and the frequency is 35KHz to obtain the debitterized honey pomelo pulp.
In the embodiment of the invention, the modified activated carbon is prepared by the following steps: mixing activated carbon and water according to a weight ratio of 1-2: 4, reacting at 360-375 ℃ for 1.5-2 hours, and drying; and (3) putting the dried activated carbon into propyl gallate for soaking for 1-1.5 hours, taking out the activated carbon, washing the soaked activated carbon to be neutral by using distilled water, and drying to obtain the modified activated carbon.
The honey pomelo pulp is subjected to debittering treatment by adopting naringinase and modified activated carbon combined ultrasonic treatment, so that substances which are not beneficial to the flavor of fruit wine, such as naringin and limonin, can be effectively removed, and the flavor purity of the honey pomelo pulp is improved. And some of the off-flavor substances in the honey pomelo pulp can be masked off by adding honey.
After the activated carbon is modified, the specific surface area is increased, the pores are increased, and the effect of adsorbing substances which are not beneficial to the flavor of the fruit wine in the honey pomelo pulp is improved.
And equivalently mixing the litchi extraction raffinate, the debitterized honey pomelo pulp and the mulberry pulp to obtain subtropical fruit pulp.
Step 103: uniformly mixing the subtropical fruit pulp with the mixed bacterial liquid according to the weight ratio of 6-10: 1.5, fermenting, and filtering and separating after fermentation to obtain fermentation liquor and fruit residues.
In a preferred embodiment of the invention, bacillus megaterium, rhizopus oryzae and saccharomyces cerevisiae are respectively inoculated into molasses for culture to obtain bacillus megaterium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and the bacillus megaterium liquid, the rhizopus oryzae liquid and the saccharomyces cerevisiae liquid are mixed according to the volume ratio of 1:1.8:3 to obtain mixed liquid. And uniformly mixing subtropical fruit pulp and the mixed bacterial liquid according to the weight ratio of 8:1.5, and then fermenting.
Step 104: and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: the pressure is 80-90 Pa, the temperature is 35-40 ℃, the cooling rate is-0.2 to-0.3 ℃/min, and the pomace puffed powder is obtained after the processes of freeze drying, superfine grinding and puffing are carried out.
Preferably, the pomace is freeze-dried under the following conditions: the pressure is 85Pa, the temperature is 38 ℃, and the cooling rate is-0.2 ℃/min.
Step 105: and adding the fruit residue puffed powder into fermentation liquor which is 3-4 times of the weight of the fruit residue puffed powder, and uniformly stirring to obtain the subtropical fruit wine.
In one embodiment of the invention, the subtropical fruit pulp and the mixed bacterial liquid are uniformly mixed according to the weight ratio of 6-10: 1.5 and then fermented, wherein the fermentation conditions are as follows: fermenting for 28-36 hours at 20-25 ℃, fermenting for 30-40 hours at 26-30 ℃, and fermenting for 48-60 hours at 15-20 ℃.
According to one embodiment of the invention, the pomace puffing powder is added into fermentation liquor which is 3-4 times of the pomace puffing powder in mass, the mixture is uniformly stirred, the litchi extract is added into the fermentation liquor, then enzyme liquid which is 1-2% of the fermentation liquor in mass is added, and the mixture is uniformly stirred, so that the subtropical fruit wine is obtained.
The ferment is a substance with the functions of blood purification, cell activation, decomposition, detoxification, anti-inflammation, maintenance of acid-base balance of body fluid and the like. The proper amount of the enzyme solution is added into the fermentation liquor, so that the pH value of the fermentation liquor can be regulated, the nutritive value of the fermentation liquor can be enriched, and various flavor substances in the fermentation liquor can be coordinated, so that the taste and the drinking value of the fruit wine are improved, the requirements of healthy diet of modern consumers are met, and the market prospect is good;
the embodiment of the invention also provides a fruit wine prepared by taking the subtropical fruit as the raw material, wherein the fruit wine is prepared by the method for preparing the fruit wine by taking the subtropical fruit as the raw material;
the technical solution and the technical effect of the present invention will be further described by specific examples.
Example 1
A fruit wine prepared from subtropical fruits as raw materials is prepared by the following steps:
the subtropical fruit is selected from litchi, mulberry and honey pomelo;
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of 1:1.8:3 to obtain mixed liquid;
respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of litchi, mulberry and honey pomelo to obtain litchi pulp, mulberry pulp and honey pomelo pulp;
carrying out supercritical carbon dioxide fluid two-stage extraction treatment on litchi pulp, wherein the first-stage extraction pressure is 10MPa, the extraction temperature is 40 ℃, the carbon dioxide flow is 30L/h, the extraction time is 1.5h, the second-stage extraction pressure is 5MPa, the extraction temperature is 60 ℃, the carbon dioxide flow is 20L/h, the extraction time is 30min, separating to obtain a litchi extract and a litchi extraction residual liquid, rapidly cooling the separated litchi extract to 0 ℃, and carrying out constant-temperature sealed storage for later use; adjusting the pH value of the litchi extraction raffinate to 4 by using citric acid;
adding naringinase which accounts for 0.2 percent of the weight of the honey pomelo pulp into the honey pomelo pulp, mixing and stirring, and carrying out enzymolysis for 2 hours to obtain the debitterized honey pomelo pulp for one time. Adding modified active carbon into the primary debitterized honey pomelo pulp, stirring for 35 minutes at constant temperature, and filtering to obtain secondary debitterized honey pomelo pulp. Adding honey which is 2 percent of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 20 minutes under the conditions that the ultrasonic power is 120W and the frequency is 35KHz to obtain the debitterized honey pomelo pulp;
and equivalently mixing the litchi extraction raffinate, the debitterized honey pomelo pulp and the mulberry pulp to obtain subtropical fruit pulp.
Uniformly mixing subtropical fruit pulp with mixed bacterial liquid according to a weight ratio of 6:1.5, and then fermenting, wherein the fermentation conditions are as follows: fermenting at 20 deg.C for 28 hr, fermenting at 30 deg.C for 30 hr, fermenting at 20 deg.C for 60 hr, and filtering to obtain fermentation liquid and fruit residue;
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: under the pressure of 85Pa, at the temperature of 38 ℃, at the cooling rate of-0.2 ℃/min, carrying out superfine grinding and puffing treatment after freeze drying to obtain pomace puffed powder;
adding the pomace puffed powder into fermentation liquor which is 3 times of the pomace puffed powder by mass, uniformly stirring, adding the litchi extract into the fermentation liquor, adding an enzyme solution which is 1.5% of the fermentation liquor by mass, and uniformly stirring to obtain the subtropical fruit wine.
Example 2
A fruit wine prepared from subtropical fruits as raw materials is prepared by the following steps:
the subtropical fruit is selected from litchi, mulberry and honey pomelo;
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of 1:1.5:5 to obtain mixed liquid;
respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of litchi, mulberry and honey pomelo to obtain litchi pulp, mulberry pulp and honey pomelo pulp.
Performing supercritical carbon dioxide fluid two-stage extraction treatment on litchi pulp, wherein the first-stage extraction pressure is 15MPa, the extraction temperature is 38 ℃, the carbon dioxide flow is 35L/h, the extraction time is 1h, the second-stage extraction pressure is 8MPa, the extraction temperature is 65 ℃, the carbon dioxide flow is 25L/h, the extraction time is 30min, separating to obtain a litchi extract and a litchi raffinate, rapidly cooling the separated litchi extract to 1 ℃, and hermetically storing at constant temperature for later use; adjusting the pH value of the litchi extraction raffinate to 5 by using citric acid;
adding naringinase which accounts for 0.2 percent of the weight of the honey pomelo pulp into the honey pomelo pulp, mixing and stirring, and carrying out enzymolysis for 2 hours to obtain the debitterized honey pomelo pulp for one time. Adding modified active carbon into the primary debitterized honey pomelo pulp, stirring for 45 minutes at constant temperature, and filtering to obtain secondary debitterized honey pomelo pulp. Adding honey which is 2 percent of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 30 minutes under the conditions that the ultrasonic power is 120W and the frequency is 35KHz to obtain the debitterized honey pomelo pulp;
and equivalently mixing the litchi extraction raffinate, the debitterized honey pomelo pulp and the mulberry pulp to obtain subtropical fruit pulp.
Uniformly mixing subtropical fruit pulp with mixed bacterial liquid according to a weight ratio of 10:1.5, and then fermenting, wherein the fermentation conditions are as follows: fermenting at 20 deg.C for 36 hr, fermenting at 26 deg.C for 40 hr, fermenting at 15 deg.C for 48 hr, and filtering to obtain fermentation liquid and fruit residue;
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: under the pressure of 80Pa, at the temperature of 35 ℃, at the cooling rate of-0.3 ℃/min, carrying out superfine grinding and puffing treatment after freeze drying to obtain pomace puffed powder;
adding the pomace puffed powder into fermentation liquor 4 times of the pomace puffed powder, uniformly stirring, adding the litchi extract into the fermentation liquor, adding enzyme liquid 1% of the fermentation liquor, and uniformly stirring to obtain the subtropical fruit wine.
Example 3
A fruit wine prepared from subtropical fruits as raw materials is prepared by the following steps:
the subtropical fruit is selected from litchi, mulberry and honey pomelo;
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of 2:2:3 to obtain mixed liquid;
respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of litchi, mulberry and honey pomelo to obtain litchi pulp, mulberry pulp and honey pomelo pulp;
carrying out supercritical carbon dioxide fluid two-stage extraction treatment on litchi pulp, wherein the first-stage extraction pressure is 12MPa, the extraction temperature is 45 ℃, the carbon dioxide flow is 30L/h, the extraction time is 2h, the second-stage extraction pressure is 6MPa, the extraction temperature is 60 ℃, the carbon dioxide flow is 22L/h, the extraction time is 25min, separating to obtain a litchi extract and a litchi raffinate, rapidly cooling the separated litchi extract to 2 ℃, and carrying out constant-temperature sealed storage for later use; adjusting the pH value of the litchi extraction raffinate to 4.5 by using citric acid;
adding naringinase which accounts for 0.2 percent of the weight of the honey pomelo pulp into the honey pomelo pulp, mixing and stirring, and carrying out enzymolysis for 2.5 hours to obtain the debitterized honey pomelo pulp for one time. Adding modified active carbon into the primary debitterized honey pomelo pulp, stirring for 40 minutes at constant temperature, and filtering to obtain secondary debitterized honey pomelo pulp. Adding honey which is 2 percent of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 25 minutes under the conditions that the ultrasonic power is 120W and the frequency is 35KHz to obtain the debitterized honey pomelo pulp;
mixing the litchi extraction raffinate, debitterized honey pomelo pulp and mulberry pulp in equal amount to obtain subtropical fruit pulp;
uniformly mixing subtropical fruit pulp with mixed bacterial liquid according to a weight ratio of 8:1.5, and then fermenting, wherein the fermentation conditions are as follows: fermenting at 25 deg.C for 30 hr, fermenting at 28 deg.C for 35 hr, fermenting at 15 deg.C for 55 hr, and filtering to obtain fermentation liquid and fruit residue;
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: performing superfine grinding and puffing treatment after freeze drying under the pressure of 90Pa and the temperature of 40 ℃ and the cooling rate of-0.3 ℃/min to obtain pomace puffed powder;
adding the pomace puffed powder into fermentation liquor which is 3.5 times of the pomace puffed powder by mass, uniformly stirring, adding the litchi extract into the fermentation liquor, adding an enzyme solution which is 1% of the fermentation liquor by mass, and uniformly stirring to obtain the subtropical fruit wine.
Example 4
A fruit wine prepared from subtropical fruits as raw materials is prepared by the following steps:
the subtropical fruit is selected from litchi, mulberry and honey pomelo;
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of 1.5:2:5 to obtain mixed liquid;
respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of litchi, mulberry and honey pomelo to obtain litchi pulp, mulberry pulp and honey pomelo pulp;
performing supercritical carbon dioxide fluid two-stage extraction treatment on litchi pulp, wherein the first-stage extraction pressure is 10MPa, the extraction temperature is 45 ℃, the carbon dioxide flow is 32L/h, the extraction time is 1.5h, the second-stage extraction pressure is 8MPa, the extraction temperature is 65 ℃, the carbon dioxide flow is 25L/h, the extraction time is 20min, separating to obtain a litchi extract and a litchi extraction residual liquid, rapidly cooling the separated litchi extract to 1 ℃, and hermetically storing at constant temperature for later use; adjusting the pH value of the litchi extraction raffinate by using citric acid; .
Adding naringinase which accounts for 0.2 percent of the weight of the honey pomelo pulp into the honey pomelo pulp, mixing and stirring, and carrying out enzymolysis for 2 hours to obtain the debitterized honey pomelo pulp for one time. Adding modified active carbon into the primary debitterized honey pomelo pulp, stirring for 40 minutes at constant temperature, and filtering to obtain secondary debitterized honey pomelo pulp. Adding honey which is 2 percent of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 25 minutes under the conditions that the ultrasonic power is 120W and the frequency is 35KHz to obtain the debitterized honey pomelo pulp;
mixing the litchi extraction raffinate, debitterized honey pomelo pulp and mulberry pulp in equal amount to obtain subtropical fruit pulp;
uniformly mixing subtropical fruit pulp with mixed bacterial liquid according to a weight ratio of 7:1.5, and then fermenting, wherein the fermentation conditions are as follows: fermenting at 25 deg.C for 36 hr, fermenting at 30 deg.C for 30 hr, fermenting at 15 deg.C for 60 hr, and filtering to separate to obtain fermentation liquid and fruit residue;
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: under the pressure of 85Pa, at the temperature of 38 ℃, at the cooling rate of-0.25 ℃/min, carrying out superfine grinding and puffing treatment after freeze drying to obtain pomace puffed powder;
adding the pomace puffed powder into fermentation liquor which is 3 times of the pomace puffed powder by mass, uniformly stirring, adding the litchi extract into the fermentation liquor, adding an enzyme solution which is 2% of the fermentation liquor by mass, and uniformly stirring to obtain the subtropical fruit wine.
Comparative example 1
Compared with the embodiment 1, in the steps of respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of the litchi, the mulberry and the honey pomelo to obtain the litchi pulp, the mulberry pulp and the honey pomelo pulp, the supercritical carbon dioxide extraction treatment on the litchi pulp and the debittering treatment on the honey pomelo pulp are omitted. The subtropical fruit pulp is obtained by directly mixing litchi pulp, mulberry pulp and honey pomelo pulp. The fruit wine of subtropical fruit was prepared as in example 1.
Comparative example 2
Compared with the example 1, the pomace separated after fermentation is not treated and is not added into the fermentation broth. The fruit wine of subtropical fruit was prepared as in example 1.
Comparative example 3
Compared with example 1, a subtropical fruit wine was prepared by fermenting with a single saccharomyces cerevisiae, and the rest of example 1.
Comparative example 4
Compared with the embodiment 1, the two-stage extraction treatment of the litchi pulp is replaced by one-stage extraction treatment, and the conditions of the extraction treatment are as follows: the extraction pressure is 12MPa, the extraction temperature is 45 ℃, the carbon dioxide flow is 30L/h, and the extraction time is 2 h. The fruit wine of subtropical fruit was prepared as in example 1.
Comparative example 5
Compared with the example 1, the subsequent freeze drying treatment of the pomace is replaced by drying treatment of the pomace, the drying temperature is 60 ℃, and then the pomace is crushed into 40-mesh powder. The fruit wine of subtropical fruit was prepared as in example 1.
Testing and comparing sensory and physicochemical indexes of the subtropical fruit wine prepared in the embodiments 1-4 and the comparative examples 1-5, wherein the alcoholic strength is measured by a potassium dichromate colorimetric method; the total sugar degree is measured by a handheld refractometer; detecting the total ester content in the fruit wine by adopting a gas chromatography-mass spectrometer (GC-MS) combined instrument; measuring flavonoid content by high performance liquid chromatography; pectin content was measured by a method described in the reference literature (Huang Xiao Yu, Liu Kong et al. food chemistry Integrated experiment [ M ]. Chinese agriculture university Press, pp. 2002.158-159); the content of vitamin E is measured by GB/T9695.29. The test results are shown in tables 1-2 below.
As can be seen from table 1 above, the fruit wine prepared by the method for preparing fruit wine from subtropical fruit according to the embodiment of the present invention has strong and faint aroma, harmonious and pleasant appearance, and has a porridge-like appearance, a thick, full, tasty and refreshing mouthfeel, a strong fruity flavor, a long aroma, and a palatable sour and sweet taste.
From the comparison results of comparative examples 1 and 4 and example 1, it is known that by the supercritical carbon dioxide two-stage extraction treatment of litchi pulp, flavor substances of litchi can be extracted and added into fruit wine fermentation liquor, so that the loss rate of aroma is reduced, and the aroma is longer; the debitterizing treatment of the honey pomelo pulp can remove impurities which are not beneficial to the flavor of the fruit wine in the honey pomelo, so that the fruit wine has purer flavor and better taste.
From the comparison results of comparative examples 2 and 5 and example 1, it can be seen that freeze drying and ultrafine grinding are performed on the fermented fruit residues, and the fruit residues are added back to the fruit wine fermentation liquor, so that the degree of silk and fruit flavor of the fruit wine can be improved.
From the comparison result of the comparative example 3 and the example 1, the fruit wine prepared by fermenting the subtropical fruits by using the bacillus megaterium, the rhizopus oryzae and the saccharomyces cerevisiae composite bacterial liquid has stronger fragrance and better taste compared with the fruit wine prepared by singly adding the saccharomyces cerevisiae.
As can be seen from the above table 2, the subtropical fruit wine prepared by the method for preparing the fruit wine by using the subtropical fruit as the raw material according to the embodiment of the invention has richer ester and pectin substances, especially has a total ester content of 8.5-9.6 g/L, and has better flavor compared with the fruit wine sold in the market; and the health-care tea contains abundant flavonoids and vitamin E, has a health-care effect and is higher in nutrition and drinking value.
From the comparison results of comparative example 1 and example 1, it is known that the supercritical carbon dioxide extraction treatment of litchi pulp and the debittering treatment of honey pomelo pulp are beneficial to increasing the total ester content in the fruit wine, so that the flavor of the fruit wine is better.
From the comparison result of the comparative example 2 and the example 1, it is known that adding the pomace powder subjected to freeze drying and superfine grinding into the fruit wine fermentation liquor is beneficial to improving the contents of pectin, flavonoid and vitamin E of the fruit wine, so that the nutrition and drinking value of the fruit wine are improved.
From the comparison result of the comparative example 5 and the example 1, it is known that adding the pomace powder subjected to freeze drying and superfine grinding into the fruit wine fermentation liquor is beneficial to improving the contents of flavonoids and vitamin E in the fruit wine, so that the nutrition and drinking value of the fruit wine are improved.
From the comparison results of the comparative example 3 and the example 1, the fruit wine prepared by fermenting the subtropical fruits by using the bacillus megaterium, the rhizopus oryzae and the saccharomyces cerevisiae compound bacterial liquid has higher total ester content and flavonoid content and better mouthfeel compared with the fruit wine prepared by singly adding the saccharomyces cerevisiae.
From the comparison result of the comparative example 4 and the example 1, the two-stage supercritical carbon dioxide extraction treatment of the litchi pulp is more beneficial to completely extracting the flavor substances in the litchi pulp compared with the one-stage supercritical carbon dioxide extraction treatment, and the total ester content of the fruit wine can be improved by adding the litchi pulp into the fruit wine fermentation liquid, so that the fruit wine has stronger fruit aroma and long-lasting aroma.
In conclusion, according to the method for preparing the fruit wine by using the subtropical fruit as the raw material, which is provided by the embodiment of the invention, the fruit wine is prepared by fermenting the subtropical fruit by using the bacillus megaterium, the rhizopus oryzae and the saccharomyces cerevisiae compound bacterial liquid, and compared with the method by singly adding the saccharomyces cerevisiae, the fruit wine is more aromatic in flavor and better in taste. The pomace separated after fermentation is subjected to freeze drying, superfine grinding and puffing treatment and then added back to the fermentation liquor, so that on one hand, the loss rate of fruit aroma substances is reduced, on the other hand, the thick, soft and mellow feeling of the wine body can be increased, and the wine body is plump and tasty in taste, pure in flavor and rich in nutrition, so that the drinking value of the wine body is improved. In addition, the mouthfeel of the fruit wine prepared by the embodiment of the invention after being filled into a glass bottle and stored for one year at normal temperature is not different from that of new wine, namely the quality of the fruit wine is stable and is storage-resistant.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A method for preparing fruit wine by using subtropical fruits as raw materials is characterized by comprising the following steps:
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of (1-2) to (1.5-2) to (3-5) to obtain mixed liquid;
carrying out impurity removal, pulping and sterilization pretreatment on subtropical fruits to obtain subtropical fruit pulp;
uniformly mixing the subtropical fruit pulp with the mixed bacterial liquid according to the weight ratio of 6-10: 1.5, fermenting, and filtering and separating after fermentation to obtain fermentation liquor and fruit residues;
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: the pressure is 80-90 Pa, the temperature is 35-40 ℃, the cooling rate is-0.2 to-0.3 ℃/min, and the pomace puffed powder is obtained after the freezing drying, the superfine crushing and the puffing treatment are carried out;
and adding the fruit residue puffed powder into the fermentation liquor with the mass being 3-4 times that of the fruit residue puffed powder, and uniformly stirring to obtain the subtropical fruit wine.
2. A method of making fruit wine from subtropical fruit according to claim 1, wherein the subtropical fruit is lychee, mulberry and honey pomelo;
the method comprises the following steps of removing impurities from subtropical fruits, pulping, and sterilizing to obtain subtropical fruit pulp, and specifically comprises the following steps:
respectively carrying out impurity removal, pulping and sterilization pretreatment on the raw materials of litchi, mulberry and honey pomelo to obtain litchi pulp, mulberry pulp and honey pomelo pulp;
performing supercritical carbon dioxide fluid fractional extraction treatment on the litchi pulp, and separating to obtain a litchi extract and a litchi extraction residual liquid;
carrying out enzymolysis and ultrasonic debitterizing treatment on the honey pomelo pulp to obtain debitterized honey pomelo pulp;
equivalently mixing the litchi extraction raffinate, the debitterized honey pomelo pulp and the mulberry pulp to obtain subtropical fruit pulp;
the method comprises the following steps of adding the pomace puffing powder into fermentation liquor which is 3-4 times of the pomace puffing powder in mass, and uniformly stirring to obtain subtropical fruit wine, and specifically comprises the following steps:
adding the pomace puffing powder into the fermentation liquor which is 3-4 times of the pomace puffing powder in mass, uniformly stirring, adding the litchi extract into the fermentation liquor, adding an enzyme solution which is 1-2% of the fermentation liquor in mass, and uniformly stirring to obtain the subtropical fruit wine.
3. The method for preparing fruit wine from subtropical fruits according to claim 2, wherein the step of subjecting the litchi pulp to supercritical carbon dioxide fluid fractionation extraction to separate litchi extract and litchi raffinate comprises:
performing supercritical carbon dioxide fluid two-stage extraction treatment on the litchi pulp, wherein the first-stage extraction pressure is 10-15 MPa, the extraction temperature is 38-45 ℃, the carbon dioxide flow is 30-35L/h, the extraction time is 1-2 h, the second-stage extraction pressure is 5-10 MPa, the extraction temperature is 60-65 ℃, the carbon dioxide flow is 20-25L/h, and the extraction time is 20-30 min, and separating to obtain the litchi extract and the litchi extraction raffinate;
rapidly cooling the separated litchi extract to 0-2 ℃, and hermetically preserving at constant temperature; and adjusting the pH value of the litchi extraction raffinate to 4-5 by using citric acid.
4. The method for preparing fruit wine from subtropical fruits according to claim 2, wherein the step of subjecting the honey pomelo pulp to enzymolysis and ultrasonic debittering to obtain debittered honey pomelo pulp comprises:
adding naringinase into the honey pomelo pulp, uniformly mixing, and carrying out enzymolysis for 2-2.5 hours to obtain the first debittered honey pomelo pulp;
adding modified active carbon into the primary debitterized honey pomelo pulp, stirring at constant temperature for 35-45 minutes, and filtering to obtain secondary debitterized honey pomelo pulp;
and adding honey which is 1-3% of the weight of the secondary debitterized honey pomelo pulp into the secondary debitterized honey pomelo pulp, uniformly mixing, and performing ultrasonic treatment for 20-30 minutes to obtain the debitterized honey pomelo pulp.
5. The method for preparing fruit wine from subtropical fruits according to claim 4, wherein the modified activated carbon is prepared by the following steps:
mixing activated carbon and water according to a weight ratio of 1-2: 4, reacting at 360-375 ℃ for 1.5-2 hours, and drying; and (3) putting the dried activated carbon into propyl gallate for soaking for 1-1.5 hours, taking out, washing the soaked activated carbon with distilled water to be neutral, and drying to obtain the modified activated carbon.
6. The method for preparing fruit wine by using subtropical fruit as a raw material according to claim 1, wherein the step of uniformly mixing the subtropical fruit pulp and the mixed bacterial liquid according to a weight ratio of 6-10: 1.5 and then fermenting comprises the following specific steps:
uniformly mixing the subtropical fruit pulp and the mixed bacterial liquid according to the weight ratio of 6-10: 1.5, and then fermenting, wherein the fermentation conditions are as follows: fermenting for 28-36 hours at 20-25 ℃, fermenting for 30-40 hours at 26-30 ℃, and fermenting for 48-60 hours at 15-20 ℃.
7. The method for preparing fruit wine by using subtropical fruits as raw materials according to claim 1, wherein the step of respectively inoculating bacillus megaterium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megaterium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and then mixing the bacillus megaterium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to a volume ratio of (1-2) to (1.5-2) to (3-5) to obtain a mixed liquid comprises the following steps:
respectively inoculating bacillus megatherium, rhizopus oryzae and saccharomyces cerevisiae into molasses for culturing to obtain bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid, and mixing the bacillus megatherium liquid, rhizopus oryzae liquid and saccharomyces cerevisiae liquid according to the volume ratio of 1:1.8:3 to obtain mixed liquid.
8. The method for preparing fruit wine by using subtropical fruit as a raw material according to claim 1 or 6, wherein the step of uniformly mixing the subtropical fruit pulp and the mixed bacterial liquid according to a weight ratio of 6-10: 1.5 and then fermenting is specifically as follows:
and uniformly mixing the subtropical fruit pulp with the mixed bacterial liquid according to the weight ratio of 8:1.5, and then fermenting.
9. The method for preparing fruit wine by using subtropical fruits as raw materials according to claim 1, wherein the fruit residues are subjected to freeze drying treatment under the following conditions: the pressure is 80-90 Pa, the temperature is 35-40 ℃, and the cooling rate is-0.2 to-0.3 ℃/min, specifically:
and (3) carrying out freeze drying treatment on the pomace, wherein the conditions of the freeze drying treatment are as follows: the pressure is 85Pa, the temperature is 38 ℃, and the cooling rate is-0.2 ℃/min.
10. A fruit wine prepared from subtropical fruit as a raw material, which is prepared by the method for preparing the fruit wine from the subtropical fruit as claimed in any one of claims 1 to 9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112961745A (en) * | 2021-02-26 | 2021-06-15 | 广西壮族自治区农业科学院 | Preparation method of jasmine banana fruit wine |
| CN115093924A (en) * | 2022-05-06 | 2022-09-23 | 宝鸡鼎力生物科技有限公司 | Preparation process of banana vinegar |
| CN115093924B (en) * | 2022-05-06 | 2023-11-17 | 宝鸡鼎力生物科技有限公司 | Preparation process of banana vinegar |
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