CN112080361B - Broad bean fruit wine rich in polyphenol and preparation method and application thereof - Google Patents
Broad bean fruit wine rich in polyphenol and preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to the technical field of broad bean deep processing, in particular to a preparation method and application of broad bean fruit wine rich in polyphenol. The invention prepares the broad bean fruit wine rich in polyphenol through the processes of broad bean selection, cleaning, soaking, broad bean pretreatment, gelatinization, pH adjustment, liquefaction, sterilization and enzyme deactivation, cooling, component adjustment, fermentation, wine residue separation, clarification treatment, filling and sterilization. The prepared polyphenol broad bean fruit wine can be applied to preparing antioxidant medicines for removing free radicals.
Description
Technical Field
The invention relates to the technical field of broad bean deep processing, in particular to a preparation method and application of broad bean fruit wine rich in polyphenol.
Background
With the improvement of society and the improvement of quality of people, the demands of consumers on alcoholic consumer products are increasing, and the requirements of consumers on the sense and the alcoholic strength are limited, and the consumers have the effects of nutrition and health care. The fermented wine in the wine is prepared by a unique brewing process, has strong wine aroma and rich nutrition, is very beneficial to human health and is widely paid attention to by people. The research shows that the fruit wine has good antibacterial effect and has a great relationship with polyphenol substances contained in the fruit wine. Therefore, the preparation of fermented wine rich in phenols by utilizing various raw material inventions is a health requirement. The prior fruit wine is prepared by fermenting various fruit raw materials, has lower fermentation degree, high acidity and residual fragrance of wine body but is mellow and not enough. Therefore, the invention effectively combines the broad beans and the fruits to prepare the grain bean fruit wine with unique flavor, which can overcome the defects of the prior fruit wine and enrich the types of the prior fruit wine.
Broad bean (Vciafabal) belongs to the subfamily of butterfly flowers of the leguminous family, also called as broad bean, buddha bean, luo Handou and the like, is a crop rich in starch, low in fat and high in protein, and has rich nutrition and wide application. Researches show that the broad beans contain some bioactive substances beneficial to human health, such as polyphenol, flavone, procyanidine, anthocyanin and the like, and have good nutritional health food development substance basis; the intake of beans can prevent cardiovascular diseases, diabetes and cancer. According to the research, the polyphenols in the broad beans are mainly distributed in the broad bean skin, and the content of the polyphenols in the skin is 3-20 times of the content of the polyphenols in cotyledons, so that the healthy effect of the polyphenols in the broad beans is fully exerted, and the broad bean skin needs to be fully utilized in the development of broad bean products. According to the characteristic that polyphenol is an alcohol-soluble component, the invention selects the product form of fermenting broad beans into fermented wine to reflect the retention and enrichment of polyphenol. In addition, the broad beans are rich in starch (the content reaches about 40 percent), and are suitable for preparing fermented wine. However, in order to improve the polyphenol content in the broad bean wine, the method screens out a green silkworm No. 14 variety with high polyphenol content from 30 green sea broad bean varieties in the early stage, and improves the polyphenol content in the broad bean raw material by 24.82% by adopting salt stress. The method has the advantages that monosaccharide is needed to be utilized in microbial fermentation, starch in the broad bean raw material is polysaccharide and is not easy to be utilized by microorganisms, so that salt stress germination is firstly adopted to enrich polyphenol in broad beans, meanwhile, partial starch is degraded by germination, the conversion rate of starch degradation by later biological enzymes is reduced, and then the conversion rate of broad bean starch is improved by high-temperature amylase enzymolysis, so that the method has a certain energy-saving effect on improving the alcoholicity of broad bean wine. Finally, comprehensively considering the characteristics of the broad beans and the distribution of polyphenol, the invention prepares the broad bean fermented wine by germinating the broad beans and then carrying out skin fermentation. The prepared fermented wine is characterized in that 46 volatile substances are identified, acids and alcohols are used as main substances, a small amount of fishy smell exists, and the flavor of the wine body is insufficient; based on the above, the invention introduces medlar, ginseng fruits and broad beans to compound and prepare the broad bean fruit wine rich in polyphenol.
The medlar is a green sea special agricultural product, and has large grain and bright color. The wolfberry fruits are reported to contain rich polysaccharide, polyphenol and alkaloid substances according to the prior literature. Has effects in reducing blood sugar, resisting virus and oxidation, protecting liver, enhancing immunity, and resisting cancer. The herba Herminii is perennial semi-lignified green herbaceous plant, and has faint scent and succulent pulp, pale yellow pulp, no seed core, oval shape or elliptic shape. The ginseng fruit wine has aromatic flavor, and the prepared juice is not easy to brown after fermentation, compared with other fruits, the fruit wine reduces the browning probability of the broad bean fruit wine and stabilizes the quality of the fruit wine. Therefore, considering the polyphenol content, the efficacy and the taste of the wine comprehensively, the fructus Lycii and the ginseng fruit are screened from fruits and vegetables produced by Qinghai such as sea buckthorn, nitraria tangutorum, medlar, apples, ginseng fruits, yacon and the like to prepare the fermented wine by compounding with broad beans. The total flavone content in the prepared broad bean fruit wine is up to 43.45ug/mL, the total phenol content is up to 9115.60ug/mL, and the DPPH clearance capability is up to 146.40umol/L. 30 volatile substances are identified in the broad bean fruit wine, esters and alcohols are used as main substances, the acid content and the variety are obviously reduced, and the flavor deficiency of the broad bean wine is obviously improved.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide the broad bean fruit wine rich in polyphenol, and the preparation method and the application thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of a broad bean fruit wine rich in polyphenol comprises the following steps:
(1) Germinating broad beans to obtain germinated broad beans, and performing drying and color protection pretreatment on the germinated broad beans;
(2) Gelatinization: boiling the germinated broad beans in the step (1) under the condition of continuous stirring until the broad beans are completely gelatinized, so as to obtain broad bean liquid;
(3) Liquefying: cooling the broad bean liquid obtained in the step (2) to room temperature, regulating the pH to 6.0-6.5, adding high-temperature alpha-amylase, reacting at 80-85 ℃ for 60-70min, and inactivating enzyme to obtain enzymatic broad bean liquid;
(4) Preparing fermentation liquid: cooling the enzymatic hydrolysis broad bean liquid in the step (3) to room temperature, then adding ginseng fruit liquid and medlar liquid, and uniformly mixing to obtain mixed fermentation liquid, wherein the mass ratio of the broad bean liquid to the ginseng fruit liquid to the medlar liquid is 2-2.5:1-2:2.5-3;
(5) Activating yeast to obtain activated yeast:
(6) The adjustment components are as follows: adding sucrose into the mixed fermentation broth in the step (4) until the sugar degree of the fermentation broth reaches 20-22 DEG Brix, and then adding the activated yeast, the sulfur slices and the Vc with the mass fraction of 0.4% in the step (5) to obtain a fermentation broth to be fermented;
wherein the mass ratio of the activated yeast to the mixed fermentation broth is 0.4:100; the mass ratio of the sulfur tablet to the mixed fermentation broth is 15.0-16.0g:250kg;
(7) Fermentation: continuously culturing the liquid to be fermented in the step (6) at 28-30 ℃ until the sugar degree in the fermentation liquid reaches 5-7 DEG Brix, ending fermentation, and obtaining the polyphenol-enriched broad bean fruit wine after centrifugal filtration.
Preferably, the germination operation of the broad beans in the step (1) is as follows: soaking broad bean seeds in 0.2% NaCl water solution for 24h, and germinating at 25deg.C for 24h.
Preferably, the drying and color-protecting pretreatment method in the step (1) comprises the following steps: drying germinated semen Viciae Fabae with skin with hot air until water content reaches 12-15%, pulverizing semen Viciae Fabae to granule, adding distilled water and Vc, and soaking at normal temperature for 16-18 hr;
wherein, the mass ratio of the broad beans to Vc and distilled water is 1:0.4:10.
preferably, the enzyme activity of the high temperature a-amylase in the step (3) is 40000u/g.
Preferably, the enzyme deactivation method in the step (3) comprises the following steps: heating to boil and maintaining the temperature for 5-7min.
Preferably, the preparation method of the ginseng fruit liquid and the medlar liquid in the step (4) comprises the following steps: mixing ginseng fruit and medlar with water, pulping, and adding into cooled broad bean liquid, wherein the mass ratio of the medlar to the ginseng fruit to distilled water is 1:1:10.
preferably, the preparation process of the yeast activation in the step (5) comprises the following steps: dissolving active dry yeast in sucrose solution with mass fraction of 5%, and activating in a constant temperature water bath at 35deg.C for 20-30min; wherein the mass ratio of the dry yeast to the sucrose solution is 1:20.
Preferably, the centrifugal filtration method of the step (7) is as follows: after centrifugation at 3000r/min for 20min, filtration was carried out through a filter membrane having a diameter of 0.45. Mu.m.
The invention also protects the broad bean fruit wine rich in polyphenol prepared by the preparation method.
The invention also protects the application of the polyphenol broad bean fruit wine in preparing the antioxidant medicine for removing the free radicals.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention comprises the steps of germinating broad beans to obtain germinated broad beans, then carrying out drying and color protection pretreatment on the germinated broad beans, drying for facilitating smashing, facilitating fermentation of the broad beans and dissolution of polyphenol, protecting color, facilitating fermentation of the broad beans and dissolution of the wine in the later fermentation process, regulating the pH value of the broad bean liquid to 6.0-6.5 in the liquefaction process, adding high-temperature alpha-amylase, converting starch into monosaccharide at the moment, slightly acidic environment is beneficial to growth of microorganisms and utilization of the monosaccharide, adding ginseng fruit liquid and medlar liquid to form mixed fermentation liquid, adding activated yeast to ferment, preventing microbial contamination by using sulfur tablets, and finally ending fermentation after the sugar degree reaches 5-7 degrees Brix, so that sugar is contained in the wine, the flavor taste of the broad bean fruit wine is improved, and the problem of poor sour and taste of the broad bean fruit wine caused by low sugar degree is overcome.
2. The broad bean fruit wine has higher polyphenol content and antioxidant activity, the polyphenol content is high, the antioxidant activity of the product is strong, and the health effect is outstanding; the invention fully utilizes the grain and fruit raw materials, and overcomes the defects of poor flavor and insufficient nutritional ingredients of single broad bean wine; combines the unique flavor, color and fruit fragrance of fruits, so that the wine has better sensory flavor and nutrition health care function, and a high-quality fermented wine is obtained;
the composite fermented wine prepared by the invention combines the advantages and characteristics of ginseng fruits and medlar, and is a fermented wine with excellent flavor and taste, typical and unique style and rich and comprehensive nutrition; the invention selects the broad beans, the raw materials such as the raw fruits of people and the medlar, and the like to be reasonably matched and combined, so that the bioactive substances are increased, the health care effect of the broad beans is improved, and the long-term small-quantity drinking of the broad beans is beneficial to health, so that the mixed fermented wine prepared by the invention meets the consumption demands of people on high-nutrition products.
3. The total flavone content in the prepared broad bean fruit wine is up to 43.45ug/mL, the total phenol content is up to 9115.60ug/mL, the DPPH clearance capability is up to 146.40umol/L, the alcohol content is up to 12-14 degrees, and the acidity is up to 0.4-0.55g.
Detailed Description
Several embodiments of the present invention will be described in detail below, but it should be understood that the scope of the present invention is not limited by the embodiments.
The sulfur tablet in the present invention is a commercial sulfur tablet, and its composition is 66.7% sodium metabisulfite and 33.3% potassium bicarbonate.
Example 1
A preparation method of a broad bean fruit wine rich in polyphenol comprises the following steps:
(1) Germination of broad beans: broad bean seeds were prepared according to 1: soaking 5g/ml in 0.20% NaCl water solution for 24 hr to absorb water, germinating at 25deg.C for 24 hr to obtain germinated semen Viciae Fabae, and drying and color protecting the germinated semen Viciae Fabae;
drying and color protecting pretreatment of germinated broad beans: drying germinated broad bean particles with skin by hot air until the moisture reaches 12%, putting the germinated broad bean particles into a pulverizer to pulverize for 3-5s, enabling the broad beans to be in a particle shape, then soaking the germinated broad bean particles for 16h at normal temperature by using a feed liquid ratio of 1:10g/ml, and adding Vc accounting for 0.4% of the mass of a soaking liquid during soaking;
(2) Gelatinizing, namely placing the germinated broad beans and distilled water obtained in the step (1) into an electric furnace, and boiling the germinated broad beans under the condition of continuous stirring until the broad beans are completely gelatinized to obtain broad bean liquid;
(3) Liquefying: cooling the broad bean liquid obtained in the step (2), regulating the pH to 6.0, adding high-temperature alpha-amylase with the enzyme activity of 70U/g and the activity of 40000U/g, carrying out enzyme reaction at 80 ℃ for 70min, heating the enzymatic hydrolysate to boiling after the enzymatic hydrolysis is finished, preserving the heat for 5min, and inactivating the enzyme to obtain the enzymatic hydrolysis broad bean liquid;
(4) Preparing fermentation liquid: cooling the enzymatic hydrolysis broad bean liquid in the step (3) to room temperature according to m (broad bean liquid): m (human fruit juice): m (medlar liquid) =2: 1:2.5, preparing mixed fermentation liquor by compounding raw materials, wherein ginseng fruits are fresh, medlar is dried medlar, and the preparation methods of ginseng fruit liquid and medlar liquid are as follows: mixing ginseng fruit and medlar with water, pulping, and adding into cooled broad bean liquid, wherein the mass ratio of the medlar to the ginseng fruit to distilled water is 1:1:10;
(5) Yeast activation: dissolving active dry yeast into sucrose solution with the mass fraction of 5% (g/ml), wherein the mass ratio of the dry yeast to the sucrose solution is 1:20, and activating the dry yeast in a constant-temperature water bath kettle at 35 ℃ for 20min;
(6) The adjustment components are as follows: adding sucrose into the mixed fermentation broth in the step (4) until the sugar degree of the fermentation broth reaches 20 degrees Brix, and then adding the activated yeast, the sulfur slices and the Vc with the mass fraction of 0.4% in the step (5) to obtain a fermentation broth to be fermented;
wherein the mass ratio of the activated yeast to the mixed fermentation broth is 0.4:100; the mass ratio of the sulfur tablet to the mixed fermentation broth is 15.0g:250kg;
(7) Fermentation: continuously culturing the liquid to be fermented in the step (6) in a constant-temperature biochemical incubator at 28 ℃ for 8 days until the sugar degree in the fermentation liquid is 5 DEG Brix, centrifuging at a speed of 3000r/min for 20min, and filtering through a filter membrane with a diameter of 0.45 mu m to obtain the broad bean fruit wine rich in polyphenol.
Example 2
A preparation method of a broad bean fruit wine rich in polyphenol comprises the following steps:
(1) Germination of broad beans: broad bean seeds were prepared according to 1: soaking 5g/ml in 0.20% NaCl water solution for 24 hr to absorb water, germinating at 25deg.C for 24 hr to obtain germinated semen Viciae Fabae, and drying and color protecting the germinated semen Viciae Fabae;
drying and color protecting pretreatment of germinated broad beans: drying germinated broad bean particles with skin by hot air until the water content reaches 14%, pulverizing in a pulverizer for 3-5s to make the broad bean particles, soaking at room temperature for 17h with a feed liquid ratio of 1:10g/ml, and adding Vc accounting for 0.4% of the mass of the soaking liquid during soaking;
(2) Gelatinizing, namely placing the germinated broad beans and distilled water which are pretreated in the step (1) into an electric furnace, and boiling the germinated broad beans under the condition of continuous stirring until the broad beans are completely gelatinized to obtain broad bean liquid;
(3) Liquefying: cooling the broad bean liquid obtained in the step (2), regulating the pH to 6.0, adding high-temperature alpha-amylase with the enzyme activity of 65U/g and the activity of 40000U/g, carrying out enzyme reaction at 85 ℃ for 65min, heating the enzymatic hydrolysate to boiling after the enzymatic hydrolysis is finished, preserving the heat for 6min, and inactivating the enzyme to obtain the enzymatic hydrolysis broad bean liquid;
(4) Preparing fermentation liquid: cooling the enzymatic hydrolysis broad bean liquid in the step (3) to room temperature according to m (broad bean liquid): m (human fruit juice): m (medlar liquid) =2.3: 1.5:2.8, preparing a mixed fermentation liquid by compounding raw materials, wherein ginseng fruits are fresh, medlar is dried medlar, and the preparation methods of ginseng fruit liquid and medlar liquid are as follows: mixing ginseng fruit and medlar with water, pulping, and adding into cooled broad bean liquid, wherein the mass ratio of the medlar to the ginseng fruit to distilled water is 1:1:10;
(5) Yeast activation: dissolving active dry yeast into sucrose solution with the mass fraction of 5% (g/ml), wherein the mass ratio of the dry yeast to the sucrose solution is 1:20, and activating the dry yeast in a constant-temperature water bath kettle at 35 ℃ for 25min;
(6) The adjustment components are as follows: adding sucrose into the mixed fermentation broth in the step (4) until the sugar degree of the fermentation broth reaches 20 degrees Brix, and then adding the activated yeast, the sulfur slices and the Vc with the mass fraction of 0.4% in the step (5) to obtain a fermentation broth to be fermented;
wherein the mass ratio of the activated yeast to the mixed fermentation broth is 0.4:100; the mass ratio of the sulfur tablet to the mixed fermentation broth is 15.5g:250kg;
(7) Fermentation: continuously culturing the fermentation liquid to be fermented in the step (6) in a constant-temperature biochemical incubator at 29 ℃ for 8 days until the sugar degree in the fermentation liquid is 6 DEG Brix, after fermentation is finished, centrifuging for 20min at a speed of 3000r/min, and filtering through a filter membrane with the diameter of 0.45 mu m to obtain the broad bean fruit wine rich in polyphenol.
Example 3
A preparation method of a broad bean fruit wine rich in polyphenol comprises the following steps:
(1) Germination of broad beans: broad bean seeds were prepared according to 1: soaking 5g/ml in 0.20% NaCl water solution for 24 hr to absorb water, germinating at 25deg.C for 24 hr to obtain germinated semen Viciae Fabae, and drying and color protecting the germinated semen Viciae Fabae;
drying and color protecting pretreatment of germinated broad beans: drying germinated broad bean particles with skin by hot air until the moisture reaches 15%, putting the germinated broad bean particles into a pulverizer to pulverize for 3-5s, enabling the broad beans to be in a particle shape, then soaking the germinated broad bean particles for 18h at normal temperature by using a feed liquid ratio of 1:10g/ml, and adding Vc accounting for 0.4% of the mass of a soaking liquid during soaking;
(2) Gelatinizing, namely placing the germinated broad beans and distilled water which are pretreated in the step (1) into an electric furnace, and boiling the germinated broad beans under the condition of continuous stirring until the broad beans are completely gelatinized to obtain broad bean liquid;
(3) Liquefying: cooling the broad bean liquid obtained in the step (2), regulating the pH to 6.5, adding high-temperature alpha-amylase with the enzyme activity of 60U/g and the activity of 40000U/g, carrying out enzyme reaction at 85 ℃ for 60min, heating the enzymatic hydrolysate to boiling after the enzymatic hydrolysis is finished, preserving the heat for 7min, and inactivating the enzyme to obtain the enzymatic hydrolysis broad bean liquid;
(4) Preparing fermentation liquid: cooling the enzymatic hydrolysis broad bean liquid in the step (3) to room temperature according to m (broad bean liquid): m (human fruit juice): m (medlar liquid) =2.5: 2:3, compounding raw materials to obtain mixed fermentation liquor, wherein the ginseng fruit is fresh, the medlar is dried medlar, and the preparation methods of the ginseng fruit liquor and the medlar liquor are as follows: mixing ginseng fruit and medlar with water, pulping, and adding into cooled broad bean liquid, wherein the mass ratio of the medlar to the ginseng fruit to distilled water is 1:1:10;
(5) Yeast activation: dissolving active dry yeast into sucrose solution with the mass fraction of 5% (g/ml), wherein the mass ratio of the dry yeast to the sucrose solution is 1:20, and activating for 30min in a constant-temperature water bath kettle at 35 ℃;
(6) The adjustment components are as follows: adding sucrose into the mixed fermentation broth in the step (4) until the sugar degree of the fermentation broth reaches 20 degrees Brix, and then adding the activated yeast, the sulfur slices and the Vc with the mass fraction of 0.4% in the step (5) to obtain a fermentation broth to be fermented;
wherein the mass ratio of the activated yeast to the mixed fermentation broth is 0.4:100; the mass ratio of the sulfur tablet to the mixed fermentation broth is 16.0g:250kg;
(7) Fermentation: continuously culturing the liquid to be fermented in the step (6) in a constant-temperature biochemical incubator at 30 ℃ for 8 days until the sugar degree in the fermentation liquid is 7 DEG Brix, centrifuging at a speed of 3000r/min for 20min, and filtering through a filter membrane with a diameter of 0.45 mu m to obtain the broad bean fruit wine rich in polyphenol.
The polyphenol-enriched broad bean fruit wine with high total flavone content, high total phenol content, excellent DPPH clearance capability, higher fermentation degree and low acidity is prepared in the invention of the examples 1-3, and the determination of the total flavone content adopts NaNO 2 -Al(NO 3 ) 3 The total phenol content was determined by NaOH colorimetric method using Folin-Ciocalteu method, DPPH scavenging energy was determined using water-soluble vitamin E as standard, and the polyphenol-enriched Vicia faba fruit wine of examples 1 to 3 was studied as follows:
TABLE 1 comparison of Total Flavonoids content, total phenol content, DPPH clearance of Polyphenol-enriched Vicia faba fruit wine
The result shows that the total flavone content in the broad bean fruit wine prepared by the invention is up to 43.45ug/mL, the total phenol content is up to 9115.60ug/mL, the DPPH clearance capability is up to 146.40umol/L, the alcohol content is up to 12-14 degrees, the acidity is 0.4-0.55g, the broad bean fruit wine has higher polyphenol content and antioxidant activity, the polyphenol content is high, the antioxidant activity of the product is strong, the health effect is outstanding, and the taste is mellow and fragrant.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (9)
1. The preparation method of the broad bean fruit wine rich in polyphenol is characterized by comprising the following steps of:
(1) Germinating broad beans to obtain germinated broad beans, and performing drying and color protection pretreatment on the germinated broad beans;
the broad bean germination operation in the step (1) is as follows: soaking broad bean seeds in 0.2% NaCl water solution for 24 hours, and germinating at 25 ℃ for 24 hours;
(2) Gelatinization: boiling the germinated broad beans in the step (1) under the condition of continuous stirring until the broad beans are completely gelatinized, so as to obtain broad bean liquid;
(3) Liquefying: cooling the broad bean liquid obtained in the step (2) to room temperature, regulating the pH to 6.0-6.5, adding high-temperature alpha-amylase, reacting at 80-85 ℃ for 60-70min, and inactivating enzyme to obtain enzymatic broad bean liquid;
(4) Preparing fermentation liquid: cooling the enzymatic hydrolysis broad bean liquid in the step (3) to room temperature, then adding ginseng fruit liquid and medlar liquid, and uniformly mixing to obtain mixed fermentation liquid, wherein the mass ratio of the broad bean liquid to the ginseng fruit liquid to the medlar liquid is 2-2.5:1-2:2.5-3;
(5) Activating yeast to obtain activated yeast:
(6) The adjustment components are as follows: adding sucrose into the mixed fermentation broth in the step (4) until the sugar degree of the fermentation broth reaches 20-22 DEG Brix, and then adding the activated yeast, the sulfur slices and the Vc with the mass fraction of 0.4% in the step (5) to obtain a fermentation broth to be fermented;
wherein the mass ratio of the activated yeast to the mixed fermentation broth is 0.4:100; the mass ratio of the sulfur tablet to the mixed fermentation broth is 15.0-16.0g:250kg;
(7) Fermentation: continuously culturing the liquid to be fermented in the step (6) at 28-30 ℃ until the sugar degree in the fermentation liquid reaches 5-7 DEG Brix, ending fermentation, and obtaining the polyphenol-enriched broad bean fruit wine after centrifugal filtration.
2. The method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the method for drying and color protecting pretreatment in the step (1) comprises the following steps: drying germinated semen Viciae Fabae with skin with hot air until water content reaches 12-15%, pulverizing semen Viciae Fabae to granule, adding distilled water and Vc, and soaking at normal temperature for 16-18 hr;
wherein, the mass ratio of the broad beans to Vc and distilled water is 1:0.4:10.
3. the method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the enzyme activity of the high-temperature a-amylase in the step (3) is 40000u/g.
4. The method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the enzyme deactivation method in the step (3) is as follows: heating to boil and maintaining the temperature for 5-7min.
5. The method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the preparation method of the ginseng fruit liquid and the medlar liquid in the step (4) is as follows: mixing ginseng fruit and medlar with water, pulping, and adding into cooled broad bean liquid, wherein the mass ratio of the medlar to the ginseng fruit to distilled water is 1:1:10.
6. the method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the preparation process of the yeast activation in the step (5) is as follows: dissolving active dry yeast in sucrose solution with mass fraction of 5%, and activating in a constant temperature water bath at 35deg.C for 20-30min; wherein the mass ratio of the dry yeast to the sucrose solution is 1:20.
7. The method for preparing the polyphenol-enriched broad bean fruit wine according to claim 1, wherein the centrifugal filtration method of the step (7) is as follows: after centrifugation at 3000r/min for 20min, filtration was carried out through a filter membrane having a diameter of 0.45. Mu.m.
8. A polyphenol-enriched fruit wine prepared by the method of any one of claims 1 to 7.
9. The use of the polyphenol-containing broad bean fruit wine according to claim 8 for preparing an antioxidant drug for scavenging free radicals.
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