CN112522053A - Preparation method of acerola cherry fruit wine - Google Patents
Preparation method of acerola cherry fruit wine Download PDFInfo
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- CN112522053A CN112522053A CN202011435820.5A CN202011435820A CN112522053A CN 112522053 A CN112522053 A CN 112522053A CN 202011435820 A CN202011435820 A CN 202011435820A CN 112522053 A CN112522053 A CN 112522053A
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- 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
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention belongs to the technical field of food processing, and relates to a preparation method of acerola cherry fruit wine. According to the invention, cherry pulp is taken as a material, saccharomyces cerevisiae and lactic acid bacteria are added for fermentation, and the pit water extract and the ethanol extract are added, so that the cherry fruit wine not only is rich in nutrition, but also can improve the food flavor, has good conditioning and health-care effects on human bodies, improves the quality and taste of the fruit wine, and has important practical significance for improving the value of agricultural and sideline products, enriching the variety of health-care food, increasing the economic benefits of enterprises and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of fruit wine, in particular to a preparation method of fermented fruit wine which takes acerola fruits as raw materials, is rich in VC, flavonoid and other nutritional ingredients and has typical acerola fruit fragrance.
Background
The vitamin C is an indispensable component for maintaining the life activities of human bodies, and the water-soluble vitamin C participates in various metabolic processes of the human bodies, and has important clinical significance for maintaining the integrity of cells, preventing infection, enhancing resistance and the like. The vitamin C can be used as antioxidant for effectively protecting vitamin A, E, unsaturated fatty acid, etc., and can also prevent free radicals from damaging human body, thereby achieving the effect of delaying aging.
Acerola cherry (Malpighia glabra) is originally produced in the caribbean area of western indian islands of tropical america, also known as "western indian cherry" and known as "natural vitamin C fruit king". After the 50 s in the 20 th century, the introduction and cultivation in China are successful, and the cultivation is mainly carried out in tropical regions. The acerola cherry is rich in nutrition and contains various vitamins and minerals, wherein the content of vitamin C in the fresh fruit is as high as 1215-3024 mg/100g, and the acerola cherry is one of the highest natural vitamin C sources.
The acerola cherry has high nutritive value and unique taste, but is not stored endurably after being picked, and is easy to rot, over-mature and brown stain, and the acerola cherry has fewer deep-processed products, mainly fruit powder and fruit wine. At present, acerola cherry fruit wine is prepared by taking acerola cherry as a raw material, and the process comprises the steps of separating the pulp and the kernel of the acerola cherry, and obtaining the acerola cherry fruit wine by taking the acerola cherry pulp as a material through a fermentation mode. Because the acerola cherry stone contains more nutrient components and flavor substances such as vitamins, mineral elements, lipids, flavonoids and the like, the removal of the acerola stone in the production can cause the loss of a large amount of nutrient components and functional components, but the acerola stone also contains substances which influence the quality and the taste of the fruit wine, such as polyphenols and the like, the acerola cherry is directly used as the raw material to produce the fruit wine, the fruit wine has bitter taste, the quality and the taste are not satisfactory, and the quality of the wine is poor.
Disclosure of Invention
The invention aims to provide a preparation method of acerola cherry fruit wine with acerola cherry faint scent and rich VC, flavonoid and lactic acid.
The technical scheme adopted by the invention is as follows:
a preparation method of acerola cherry fruit wine comprises the following steps:
1. selecting acerola, cleaning, separating pulp and kernel, squeezing pulp, filtering to obtain juice, adding Na2SO30.2 to 0.5g/L, and the sugar degree is adjusted to 10 to 25 DEG Brix.
2. And respectively proliferating and culturing acerola cherry saccharomyces cerevisiae liquid and lactobacillus liquid.
The Lactobacillus is any one or 2 or more of Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus acidophilus (Lactobacillus acidophilus) and Lactobacillus casei (Lactobacillus casei).
3. Adding acerola cherry saccharomyces cerevisiae bacterial liquid and lactobacillus bacterial liquid into the treated acerola cherry juice according to the inoculation amount of 1-6% by weight of the acerola cherry juice, placing the acerola cherry saccharomyces cerevisiae bacterial liquid and the lactobacillus bacterial liquid in an incubator at 20-30 ℃ for culturing for 7-20 days, placing fermentation liquor in an environment at 10-15 ℃ for 3-5 days, taking supernatant, centrifuging the precipitate of the fermentation liquor, taking the supernatant, and combining the supernatants to obtain clear and fragrant fermentation liquor.
4. Chopping or crushing acerola cherry stones, sequentially leaching with water and then ethanol, and concentrating the leaching liquor into paste respectively to obtain water extract and ethanol extract.
The water extraction is to extract acerola cherry stone by adopting ultrasonic waves and water, and water-soluble substances of the acerola cherry stone are extracted, such as: vitamin C, vitamin B, nicotinic acid, tartaric acid, protein, sugar, etc.
The ethanol extraction is to extract acerola cherry kernels by adopting ultrasonic waves and edible alcohol, and extract fat-soluble substances of the acerola cherry kernels, such as: flavonoids and acerola aromatic substances, etc.
5. Adding the water extract and the ethanol extract of the acerola kernel into fermentation liquor respectively by the weight of the acerola fruit juice, wherein the addition amount is 1-6%, uniformly mixing and sterilizing to obtain the acerola fruit wine which has acerola faint scent and is rich in VC, flavonoid and lactic acid.
The cherry pulp is taken as a material, the clear and aromatic fermentation liquor is obtained by the fermentation of saccharomyces cerevisiae and lactic acid bacteria, and the kernel water extract and the ethanol extract are added, so that the nutritional substances in the kernels and functional components beneficial to the human body are effectively utilized, the cherry fruit wine is rich in nutrition, can improve the flavor of the food, has good conditioning and health-care effects on the human body, has good antioxidation, improves the quality and the taste of the fruit wine, is rich in flavor, is a good health-care food, and has important practical significance for improving the value of agricultural and sideline products, enriching the flower and color variety of the health-care food, increasing the economic benefits of enterprises and the like.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers.
Example one
1. Selecting acerola, cleaning, separating pulp and kernel, squeezing pulp, filtering to obtain juice, adding Na2SO30.25g/L, and the sugar degree is adjusted to 16 DEG Brix.
2. Respectively proliferating and culturing acerola cherry saccharomyces cerevisiae bacterial liquid and Lactobacillus plantarum bacterial liquid.
3. Adding acerola saccharomyces cerevisiae bacterial liquid and lactobacillus plantarum bacterial liquid into the treated acerola juice according to the inoculation amount of 2 percent by weight of the acerola juice, placing the acerola saccharomyces cerevisiae bacterial liquid and lactobacillus plantarum bacterial liquid into an incubator at 28 ℃ for culturing for about 12 days, placing fermentation liquor into an environment at 10 ℃ for 3 days, taking supernatant, centrifuging the precipitation part of the fermentation liquor, and taking the supernatant. And combining the supernatants to obtain clear and aromatic fermentation liquor. Freeze drying the fermented solid part to obtain Saccharomyces cerevisiae and lactobacillus powder, which can be used as leaven or food.
4. Chopping or crushing acerola cherry stone, sequentially extracting the acerola cherry stone by adopting ultrasonic waves and water, and extracting water-soluble substances of the acerola cherry stone, wherein the water-soluble substances comprise: vitamin C, vitamin B, nicotinic acid, tartaric acid, protein, sugar and other substances, then ultrasonic waves and edible alcohol are adopted to extract acerola kernels, and liposoluble substances of the acerola kernels are extracted, wherein the liposoluble substances comprise: flavonoids and acerola aromatic substances, etc. Concentrating the leaching solution into paste by using a rotary evaporator respectively to obtain water extract and ethanol extract.
5. Respectively adding the water extract and the ethanol extract of acerola kernel into the fermentation liquor with the addition amount of 2 percent (based on the weight of acerola juice), uniformly mixing, and performing pasteurization or filtration sterilization on the mixture to obtain acerola fruit wine which has acerola faint scent and is rich in VC, flavonoids and lactic acid.
The main technical indexes of the product are as follows: VC content is about 260.0mg/100g, flavonoid content is about 45.0mg/100g, and alcoholic strength is about 8.0% vol.
Sensory indexes are as follows: the color is orange red, the taste is fragrant, and the fruit fragrance is rich.
Example two
1. Selecting acerola, cleaning, separating pulp and kernel, squeezing pulp, filtering to obtain juiceAdding Na2SO30.4g/L, and the sugar degree is adjusted to 20 DEG Brix.
2. Respectively proliferating and culturing a acerola cherry saccharomyces cerevisiae bacterial liquid, a Lactobacillus acidophilus (Lactobacillus acidophilus) and a Lactobacillus casei mixed bacterial liquid.
3. Adding acerola saccharomyces cerevisiae bacterial liquid and lactic acid bacteria mixed bacterial liquid into the treated acerola juice according to the inoculation amount of 3 percent by weight of the acerola juice, placing the mixture into an incubator at 25 ℃ for about 15 days, placing fermentation liquor into the environment at 15 ℃ for 4 days, taking supernatant, centrifuging the precipitation part of the fermentation liquor, and taking the supernatant. And combining the supernatants to obtain clear and aromatic fermentation liquor. Freeze drying the fermented solid part to obtain Saccharomyces cerevisiae and lactobacillus powder, which can be used as leaven or food.
4. Chopping or crushing acerola cherry stone, sequentially extracting the acerola cherry stone by adopting ultrasonic waves and water, and extracting water-soluble substances of the acerola cherry stone, wherein the water-soluble substances comprise: vitamin C, vitamin B, nicotinic acid, tartaric acid, protein, sugar and other substances, then ultrasonic waves and edible alcohol are adopted to extract acerola kernels, and liposoluble substances of the acerola kernels are extracted, wherein the liposoluble substances comprise: flavonoids and acerola aromatic substances, etc. Concentrating the leaching solution into paste by using a rotary evaporator respectively to obtain water extract and ethanol extract.
5. Respectively adding the water extract and the ethanol extract of acerola kernel into the fermentation liquor with the addition amount of 3 percent (based on the weight of acerola juice), uniformly mixing, and performing pasteurization or filtration sterilization on the mixture to obtain acerola fruit wine which has acerola faint scent and is rich in VC, flavonoids and lactic acid.
The main technical indexes of the product are as follows: VC content is about 283.0mg/100g, flavonoid content is about 52.0mg/100g, and alcoholic strength is about 10.0% vol.
Sensory indexes are as follows: the color is orange red, the taste is fragrant, and the fruit fragrance is rich.
EXAMPLE III
1. Selecting acerola, cleaning, and pulpingSeparating kernel from fruit, squeezing pulp, filtering to obtain juice, adding Na2SO30.35g/L, and the sugar degree is adjusted to 25 DEG Brix.
2. Respectively proliferating and culturing a acerola cherry saccharomyces cerevisiae bacterial liquid, a Lactobacillus plantarum (Lactobacillus plantarum) and a Lactobacillus paracasei (Lactobacillus paracasei) mixed bacterial liquid.
3. Adding acerola saccharomyces cerevisiae bacterial liquid and lactic acid bacteria mixed bacterial liquid into the treated acerola juice according to the inoculation amount of 5 percent by weight of the acerola juice, placing the mixture into an incubator at 20 ℃ for about 20 days, placing fermentation liquid into the environment at 10 ℃ for 5 days, taking supernatant, centrifuging the precipitation part of the fermentation liquid, and taking the supernatant. And combining the supernatants to obtain clear and aromatic fermentation liquor. Freeze drying the fermented solid part to obtain Saccharomyces cerevisiae and lactobacillus powder, which can be used as leaven or food.
4. Chopping or crushing acerola cherry stone, sequentially extracting the acerola cherry stone by adopting ultrasonic waves and water, and extracting water-soluble substances of the acerola cherry stone, wherein the water-soluble substances comprise: vitamin C, vitamin B, nicotinic acid, tartaric acid, protein, sugar, etc. Then ultrasonic waves and edible alcohol are adopted to extract acerola cherry kernels, and fat-soluble substances of the acerola cherry kernels are extracted, such as: flavonoids and acerola aromatic substances, etc. Concentrating the leaching solution into paste by using a rotary evaporator respectively to obtain water extract and ethanol extract.
5. Respectively adding the water extract and the ethanol extract of acerola kernel into the fermentation liquor with the addition amount of 4 percent (based on the weight of acerola juice), uniformly mixing, and performing pasteurization or filtration sterilization on the mixture to obtain acerola fruit wine which has acerola faint scent and is rich in VC, flavonoids and lactic acid.
The main technical indexes of the product are as follows: VC content is about 291.0mg/100g, flavonoid content is about 56.0mg/100g, and alcoholic strength is about 11.0% vol.
Sensory indexes are as follows: the color is orange red, the taste is fragrant, and the fruit fragrance is rich.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (4)
1. A preparation method of acerola cherry fruit wine is characterized by comprising the following steps:
1) selecting acerola, cleaning, separating pulp and kernel, squeezing pulp, filtering to obtain juice, adding Na2SO30.2-0.5 g/L, and adjusting the sugar degree to 10-25 DEG Brix;
2) respectively breeding acerola cherry saccharomyces cerevisiae liquid and lactobacillus liquid;
3) respectively adding acerola cherry saccharomyces cerevisiae liquid and lactobacillus liquid into the treated acerola cherry juice according to the inoculation amount of 1-6% by weight of the acerola cherry juice, placing the mixture into an incubator at 20-30 ℃ for culturing for 7-20 days, placing the fermentation liquid into the environment at 10-15 ℃ for 3-5 days, taking the supernatant, centrifuging the precipitate of the fermentation liquid, taking the supernatant, and combining the supernatants to obtain clear and aromatic fermentation liquid;
4) cutting or crushing acerola cherry kernels, sequentially leaching with water and then ethanol, and concentrating the leaching liquor into paste respectively to obtain water leaching matter and ethanol leaching matter;
5) and respectively adding the water extract and the ethanol extract of the acerola kernel into fermentation liquor by the weight of the acerola fruit juice, wherein the addition amount is 1-6%, uniformly mixing and sterilizing to obtain the acerola fruit wine which has acerola faint scent and is rich in VC, flavonoid and lactic acid.
2. The method for preparing acerola cherry wine according to claim 1, wherein the acerola cherry wine is prepared by the following steps: the lactobacillus is any one or more than 2 of lactobacillus plantarum, lactobacillus paracasei, lactobacillus acidophilus and lactobacillus casei.
3. The method for preparing acerola cherry wine according to claim 1, wherein the acerola cherry wine is prepared by the following steps: the water extraction is to extract acerola cherry stone by adopting ultrasonic waves and water to extract water-soluble substances of the acerola cherry stone.
4. The method for preparing acerola cherry wine according to claim 1, wherein the acerola cherry wine is prepared by the following steps: the ethanol extraction is to extract acerola cherry stone by adopting ultrasonic waves and edible alcohol and extract fat-soluble substances of the acerola cherry stone.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113925120A (en) * | 2021-10-29 | 2022-01-14 | 海南振业英涛科技集团有限公司 | Acerola cherry sodium hyaluronate compound beverage and preparation method thereof |
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Application publication date: 20210319 |