CN113214941A - Fruit and vegetable wine prepared by probiotic segmented fermentation and preparation method thereof - Google Patents
Fruit and vegetable wine prepared by probiotic segmented fermentation and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a fruit and vegetable wine prepared by probiotic sectional fermentation and a preparation method thereof. The fruit and vegetable wine provided by the invention is prepared by adopting 2-3 of dendrobium flowers and/or edible roses, passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice and purple carrot concentrated juice and then sequentially fermenting by using a first fermenting agent and a second fermenting agent. The fruit and vegetable wine has the alcoholic strength of 6-10 vol%, the acidity of 0.2-0.6%, good oxidation resistance and stability, harmonious taste, good flavor, rich nutrition, health care function and the like; the adopted raw materials comprise different types of flowers, purple carrot and other fruits rich in anthocyanin and Vc, and the various flowers and fruits and vegetables are mixed according to a specific proportion and fermented and brewed for two times, so that the obtained fruit and vegetable wine has the color and aroma of the fruits and vegetables, the eyeball of a consumer is greatly attracted, and the user feels pleasant and fragrant; and has higher nutrition and health care value.
Description
Technical Field
The invention relates to the technical field of food processing, relates to a mixed fermented fruit and vegetable wine, and more particularly relates to a probiotic segmented fermented fruit and vegetable wine and a preparation method thereof.
Background
The fruit wine is prepared from fresh fruit or concentrated fruit juice by natural fermentation or artificial addition of yeast to decompose sugar while retaining the original nutrients of fruit. The fruit wine is new and fashionable in consumption due to unique flavor and color and is popular with consumers.
The probiotics for fermentation are proved to improve the microenvironment of the gastrointestinal tract, have the physiological functions of enhancing the immune activity of intestinal mucosa and the like, are applied to the food industry at present, and are mostly lactic acid bacteria which can increase the nutritional value of food, improve the taste and flavor of the food and improve the health care value of the food.
The purple carrot (Daucus carota L.) is rich in anthocyanin, vitamin C, carotene and various minerals, has high nutritive value, can relieve eye fatigue, prevent hypertension, enhance resistance, and has strong antioxidation effect. At present, fruit wine with purple carrot as a main raw material is various in varieties, but the fruit wine is not yet available in the market, and common fruits lose color and luster after fermentation, are unstable in color, insufficient in fragrance and not comprehensive in nutritive value, so that certain artificial pigment is required to be added into the fruit wine to improve color stability in the prior art, meanwhile, an essence agent and a sour agent are added to adjust taste and flavor of the fruit wine, and a certain amount of bacteriostatic agent is required to be added.
At present, only a few reports related to products such as purple carrot processed into products and the like are available. For example, chinese patent publication No. CN109430615A discloses a purple carrot tomato composite fruit and vegetable juice beverage, which comprises 50 parts of purple carrot pulp, 50 parts of tomato pulp, 50 parts of banana pulp, 30 parts of white granulated sugar, 0.06 part of sodium alginate, and the balance of water. The purple carrot health-care beverage is mainly prepared by pulping raw materials such as fresh purple carrots and the like, blending the pulped raw materials with water, adding white granulated sugar and sodium alginate, and homogenizing the mixture.
Chinese patent with publication number CN106754026A discloses a preparation method of raspberry eyesight-improving fruit wine, which comprises the steps of crushing raspberries, blueberries, bananas, medlar and carrots, adding pectinase and cellulase to obtain clear mixed juice, preparing Chuzhou chrysanthemum extract at the same time, mixing the Chuzhou chrysanthemum extract with the mixed juice, inoculating saccharomycetes to the mixture for fermentation culture, fermenting at 35-45 ℃ for 8-10 hours, then fermenting at 25-30 ℃ for 6-8 days, and finally ageing the filtered raw wine at 3-5 ℃ for 3-5 months to obtain the product. The method improves the utilization rate of the raw materials through fermentation of the raw materials, but the taste and the flavor are relatively single, and the health care function needs to be improved. Therefore, the development of a fruit and vegetable wine which is prepared by fermenting probiotics in a segmented manner and has obvious flower fragrance, good oxidation resistance stability, rich nutrition and a health-care function without adding an acid agent, an artificial pigment, essence and a bacteriostatic agent is urgently needed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and supplement the market blank, and provides the fruit and vegetable wine which is prepared by fermenting probiotics in a segmented manner, does not need to be added with a sour agent, an artificial pigment, essence and a bacteriostatic agent, has obvious flower fragrance and good antioxidant stability, and has rich nutrition and a health-care function.
The invention also aims to provide a preparation method of the probiotic segmented fermented fruit and vegetable wine.
The above object of the present invention is achieved by the following scheme:
a fruit and vegetable wine prepared by probiotic segmented fermentation comprises the following raw materials in parts by weight: 30-100 parts of dendrobium flowers and/or edible roses, 3-6 parts of 2-3 kinds of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice and 4-6 parts of purple carrot concentrated juice, and then sequentially fermenting the dendrobium flowers and/or edible roses and/or the edible roses by using a first fermenting agent and a second fermenting agent to obtain the purple carrot concentrated juice;
wherein the first leaven comprises the following raw materials in parts by weight: 0.2-0.4 part of yeast RV002 bacterial powder, 1-5 parts of sodium chloride, 0.5-2 parts of inulin, 2-5 parts of polydextrose and 1-5 parts of yeast extract;
the second starter comprises the following raw materials in parts by weight: 0.8-1.2 parts of bacillus coagulans powder, 0.02-0.04 part of lactobacillus plantarum powder and 10-15 parts of glucose.
The fruit and vegetable wine has the alcoholic strength of 6-10 vol%, the acidity of 0.2-0.6%, good oxidation resistance and stability, harmonious taste, good flavor, rich nutrition, health care function and the like. The adopted raw materials comprise different types of flowers, purple carrot and other fruits rich in anthocyanin and Vc, and the various types of flowers, fruits and vegetables are mixed, fermented and brewed according to specific types and proportions, so that the obtained fruit and vegetable wine has the color and aroma of the fruits and vegetables, the finished product is stable and attractive purple red, artificial pigments and essences are not required to be added additionally, the eyeballs of consumers are attracted greatly, meanwhile, the faint aroma transmitted by flower buds can stimulate the smell of the consumers to the maximum extent, people feel pleasant and fragrant, the product sale is guaranteed, the defects of the purple carrot fruit wine in certain nutrient elements are also supplemented, and the nutrition and health care value of the purple carrot fruit wine is higher.
Inulin, polydextrose and yeast extract are added into the starter, so that a good strain activation effect can be achieved, the starter is suitable for growth and fermentation of bacillus coagulans, more L-lactic acid and antibacterial substances are generated, the taste and sourness of the fruit and vegetable wine are more natural due to the L-lactic acid, no sour agent is required to be additionally added, the growth of other harmful bacteria can be inhibited due to the reduction of the pH value and the addition of antibacterial substances such as coagulans, and the quality and stability of the fruit and vegetable wine can be improved without additionally adding a bacteriostatic agent.
Preferably, in the raw materials, the dendrobium flower and/or the edible rose are 50-100 parts, 5-6 parts of 2-3 of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice and 5-6 parts of purple carrot concentrated juice.
Preferably, the first leavening agent comprises the following raw materials in parts by weight: 0.2-0.4 part of yeast RV002 bacterial powder, 2-3 parts of sodium chloride, 1-2 parts of inulin, 3-5 parts of polydextrose and 1-3 parts of yeast extract.
Preferably, the second leavening agent comprises the following raw materials in parts by weight: 0.8-1.0 part of bacillus coagulans powder, 0.02-0.04 part of lactobacillus plantarum powder and 10-15 parts of glucose.
Preferably, the feedstock further comprises a carbohydrate and water.
More preferably, the sugar substance is white granulated sugar. The dosage is added according to the taste requirement.
The invention also provides a preparation method of the probiotic segmented fermented fruit and vegetable wine, which comprises the following steps:
s1, cleaning and blanching dendrobium flowers and/or edible roses, adding water according to the weight ratio of 3-10: 600-700 according to the reference water, adding any 2-3 of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice, and adding purple carrot concentrated juice to obtain a mixed raw material solution;
s2, inoculating a first fermenting agent into the mixed raw material liquid obtained in the previous step, wherein the inoculation amount is 0.5-2%, then adding a saccharide substance, controlling the sugar degree to be 18-25%, uniformly mixing, and fermenting until the alcoholic strength is 6-8% vol;
and S3, inoculating the material fermented in the last step into a second leavening agent, uniformly mixing, fermenting until the pH value of the material is 3-4 and the acidity is 0.2-0.6%, and finishing fermentation to obtain the fruit and vegetable wine.
After fermentation, the fruit and vegetable wine containing live bacteria and having good nutrition and health care effects is obtained without filtration.
Preferably, after the fermentation of the binding in step S3, the material may be filtered to remove solid components, and then membrane-filtered to obtain transparent fruit and vegetable wine.
Preferably, the pore size of the membrane in the membrane filtration is 0.22 μm or less.
After the material flow after the segmented fermentation is filtered, the insoluble substances in the material flow are removed, and the clear and transparent fruit and vegetable wine is obtained, the color of the flowers or fruits and vegetables adopting the raw materials is kept, the aesthetic feeling in the aspect of color is improved, and the better attractive effect is achieved.
The invention adopts a method of mixing and staged fermentation of various probiotics and microzyme, can consume oxygen, inhibit the deterioration of flavor substances, improve the stability of antioxidant substances in fruits and vegetables, especially purple carrot, and is beneficial to color protection and retention of original nutrient components in fruits and vegetables, such as anthocyanin; meanwhile, the mixed segmental fermentation of various probiotics and yeasts effectively solves the problem of unstable color of the fruit wine, and the fruit wine still keeps obvious flower fragrance and good oxidation resistance stability under the condition of not adding an acid agent and a bacteriostatic agent.
Fresh fruits and vegetables are used as raw materials, concentrated juice of the fruits and vegetables is obtained through extraction, clarification and juice extraction of the fermented fruit and vegetable wine are facilitated, and meanwhile the fermented fruit and vegetable wine has better fruit and vegetable taste, fruit fragrance and attractive color.
Preferably, the first fermenting agent in the step S2 and the second fermenting agent in the step S3 are dissolved and activated with physiological saline before inoculation.
More preferably, the activation time of the first and second leavening agents is 15 to 30 minutes.
Preferably, the fermentation conditions in step S2 are: the temperature is 26-30 ℃, and the time is 8-12 d.
Preferably, the fermentation conditions in step S3 are: the temperature is 26-30 ℃, and the time is 3 d-5 d.
Preferably, the fermentation processes in step S2 and step S3 are both performed under constant temperature conditions and on a shaker.
Compared with the prior art, the invention has the following beneficial effects:
(1) the fruit and vegetable wine has the alcoholic strength of 6-10 vol%, the acidity of 0.2-0.6%, good oxidation resistance and stability, harmonious taste, good flavor, rich nutrition, health care function and the like; the adopted raw materials comprise different types of flowers, purple carrot and other fruits rich in anthocyanin and Vc, and the various types of flowers, fruits and vegetables are mixed, fermented and brewed according to specific types and proportions, so that the obtained fruit and vegetable wine has the color and aroma of the fruits and vegetables, the finished product is stable and attractive purple red, artificial pigments and essences are not required to be added additionally, the eyeballs of consumers are attracted greatly, meanwhile, the faint aroma transmitted by flower buds can stimulate the smell of the consumers to the maximum extent, people feel pleasant and fragrant, the product sale is guaranteed, the defects of the purple carrot fruit wine in certain nutrient elements are also supplemented, and the nutrition and health care value of the purple carrot fruit wine is higher.
(2) The invention adopts a method of mixing and staged fermentation of various probiotics and microzyme, and controls the components and the proportion of the leavening agent and strictly controls the fermentation process, so that in the fermentation process, oxygen can be consumed, the deterioration of flavor substances is inhibited, the stability of antioxidant substances in fruits and vegetables, especially purple carrot is improved, and the color protection and the retention of original nutrient components in the fruits and vegetables, such as anthocyanin, can be facilitated; meanwhile, the mixed segmental fermentation of various probiotics and yeasts effectively solves the problem of unstable color of the fruit wine, and the fruit wine still keeps obvious flower fragrance and good oxidation resistance stability under the condition of not adding an acid agent and a bacteriostatic agent.
Drawings
FIG. 1 shows the appearance of fruit and vegetable wine prepared in example 1.
Fig. 2 shows the appearance of the fruit and vegetable wine prepared in example 2.
Fig. 3 shows the appearance of the fruit and vegetable wine prepared in example 3.
Fig. 4 shows the appearance of the fruit and vegetable wine prepared in example 4.
Detailed Description
The present invention is further described in detail below with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention. The test methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are, unless otherwise specified, commercially available reagents and materials.
The dendrobium flowers and roses used in the examples are dry flowers purchased in the market.
The radix Dauci Sativae concentrated juice is obtained from Dele food and beverage (Shanghai) Limited company, and has soluble solid content of 64.0-72.0%
The passion fruit concentrated juice is the concentrated juice purchased from Guangxi North sea orchard food Co., Ltd, and the content of soluble solids is 29.0-31.0%
The Rubi fructus concentrated juice is obtained from Delile food and beverage ingredient (Shanghai) Co., Ltd, and has soluble solid content of 63.0-67.0%
The yeast extract is FN502 type yeast extract from Angel Yeast GmbH
The Mori fructus concentrated juice is obtained from Delun health food Co Ltd in Leling, and has soluble solid content of 60.0-65.0%
The dragon fruit concentrated juice is obtained from Fujian Luquan food Co Ltd, and has soluble solid content of 11.0-16.0%
Example 1
A fruit and vegetable wine prepared by probiotic segmented fermentation specifically adopts the following raw materials and preparation processes:
a, material selection: selecting 30 parts of dendrobium flowers with good color and no diseases and insect pests, and cleaning and blanching;
b, adding water for blending: mixing the dendrobium flower with water, wherein the weight ratio of the dendrobium flower to the water is 3: 600; then adding 6 parts of purple carrot concentrated juice, 4 parts of passion fruit concentrated juice and 1.6 parts of raspberry concentrated juice;
c, proportioning and activating a leavening agent:
the formula of the c1 leaven is as follows (weight ratio): a first fermenting agent: 0.4 part of yeast RV002 bacterial powder, 2 parts of sodium chloride, 1 part of inulin, 3 parts of polydextrose and 2 parts of yeast extract; a second leavening agent: 0.8 part of bacillus coagulans powder, 0.02 part of lactobacillus plantarum and 10 parts of glucose;
c2 activation: adding the prepared starter into sterilized normal saline to activate for 15 minutes so as to improve the activity of the strains;
d, inoculation: inoculating the activated first starter into the raw material according to the inoculation amount of 2%, shaking up to allow the strains to be fully mixed with the raw material;
e, adding sugar: adding white granulated sugar, and adjusting the sugar degree to 20%;
f, fermentation: a first fermentation: putting the inoculated and prepared fruit wine into a constant-temperature biochemical incubator for fermentation culture at the fermentation temperature of 26 ℃ for 10 days; and (3) second fermentation: inoculating the fruit wine subjected to the first fermentation into the activated second starter according to the inoculation amount of 2%, wherein the fermentation temperature is 26 ℃, and the fermentation time is 4 d;
g, filtration: taking out fermented fruit wine, filtering supernatant with plate and frame, and filtering with membrane (below 0.22 μm) to obtain clear fruit and vegetable wine.
The appearance of the fruit and vegetable wine prepared in this example is shown in FIG. 1.
100 subjects whose age stages are 18-60 years old eat the prepared probiotic compound fermented fruit and vegetable wine, and the flavor of the probiotic compound fermented fruit wine is graded according to the following standards:
grading standard of flavor: the full score is 100, wherein the total of the flavor and the flower fragrance of the key raw materials is 40, the total of the continuous length of the sweet taste and the aftertaste is 20, the total of the natural sour taste is 20 and the total of the fermentation flavor is 20.
The average grading result of the flavor evaluation of the probiotic compound fermented fruit and vegetable wine is shown in table 1.
Table 1 results of testing and evaluation of fruit and vegetable wines prepared in example 1
| Color of wine body | Purplish red color |
| pH | 3.32 |
| Alcohol content | 7.70％vol |
| Acidity of the solution | 0.38％ |
| Light transmittance | 90% (determination at 680nm of spectrophotometer) |
| Scoring flavor | 94 |
Example 2
A fruit and vegetable wine prepared by probiotic segmented fermentation specifically adopts the following raw materials and preparation processes:
a, material selection: selecting 100 parts of rose with good color and no disease or insect damage, and cleaning and blanching;
b, adding water for blending: mixing rose with water, wherein the weight ratio of the rose to the water is 3: 600; then adding 5 parts of purple carrot concentrated juice, 2 parts of passion fruit concentrated juice and 1 part of raspberry concentrated juice;
c, proportioning and activating a leavening agent:
the formula of the c1 leaven is as follows (weight ratio): a first fermenting agent: 0.4 part of yeast RV002 bacterial powder, 2 parts of sodium chloride, 1 part of inulin, 3 parts of polydextrose and 2 parts of yeast extract; a second leavening agent: 0.8 part of bacillus coagulans powder, 0.04 part of lactobacillus plantarum and 10 parts of glucose;
c2 activation: adding the prepared starter into sterilized normal saline to activate for 15 minutes so as to improve the activity of the strains;
d, inoculation: inoculating the activated starter into the raw materials according to the inoculation amount of 2%, shaking up, and mixing the strains and the raw materials sufficiently;
e, adding sugar: adding white granulated sugar, and adjusting the sugar degree to 18%;
f, fermentation: fermentation: a first fermentation: putting the inoculated and prepared fruit wine into a constant-temperature biochemical incubator for fermentation culture at the fermentation temperature of 26 ℃ for 8 d; and (3) second fermentation: inoculating the fruit wine subjected to the first fermentation into the activated second starter according to the inoculation amount of 2%, wherein the fermentation temperature is 26 ℃, and the fermentation time is 5 d;
g, finished product: taking the fermented fruit wine supernatant, not filtering, and transporting through a cold chain to obtain the fruit wine containing viable bacteria and having good nutrition and health promotion effects.
The appearance of the fruit and vegetable wine prepared in this example is shown in FIG. 2.
The average scoring results of the flavor evaluation of the probiotic compound fermented fruit and vegetable wine are shown in table 2.
Table 2 results of testing and evaluation of fruit and vegetable wines prepared in example 2
| Color of wine body | Pink colour |
| pH | 3.26 |
| Alcohol content | 5.94％vol |
| Acidity of the solution | 0.40％ |
| Light transmittance | 92% (determination at 680nm of spectrophotometer) |
| Scoring flavor | 92 |
Example 3
A fruit and vegetable wine prepared by probiotic segmented fermentation specifically adopts the following raw materials and preparation processes:
a, material selection: selecting 50 parts of rose and dendrobium flowers with good color and no plant diseases and insect pests, and cleaning and blanching;
b, adding water for blending: mixing rose, dendrobium flower and water, wherein the weight ratio of the materials to the water is 5: 650; then 4 parts of purple carrot concentrated juice, 5 parts of passion fruit concentrated juice and 1 part of raspberry concentrated juice are added;
c, proportioning and activating a leavening agent:
the formula of the c1 leaven is as follows (weight ratio): a first fermenting agent: 0.4 part of yeast RV002 bacterial powder, 2 parts of sodium chloride, 1 part of inulin, 3 parts of polydextrose and 2 parts of yeast extract; a second leavening agent: 1.0 part of bacillus coagulans powder, 0.04 part of lactobacillus plantarum and 10 parts of glucose;
c2 activation: adding the prepared starter into sterilized normal saline to activate for 15 minutes so as to improve the activity of the strains;
d, inoculation: inoculating the activated starter into the raw materials according to the inoculation amount of 1.5%, shaking up, and mixing the strains with the raw materials;
e, adding sugar: adding white granulated sugar, and adjusting the sugar degree to 22%;
f, fermentation: a first fermentation: putting the inoculated and prepared fruit wine into a constant-temperature biochemical incubator for fermentation culture at the fermentation temperature of 26 ℃ for 8 d; and (3) second fermentation: inoculating the fruit wine subjected to the first fermentation into the activated second starter according to the inoculation amount of 1%, wherein the fermentation temperature is 26 ℃, and the fermentation time is 4 d;
g, filtration: taking out fermented fruit wine, filtering supernatant with plate-and-frame filter, and filtering with membrane (below 0.22 μm) to obtain clear and transparent fruit wine;
h, inflating: filling sterilized CO into fruit wine at low temperature2And (5) filling the gas to 1-2 Bar, and canning to obtain the low-alcohol fruit wine beverage with abundant bubbles and rich mouthfeel.
The appearance of the fruit and vegetable wine prepared in this example is shown in FIG. 3.
The average scoring results of the flavor evaluation of the probiotic compound fermented fruit and vegetable wine are shown in table 3.
Table 3 results of testing and evaluation of fruit and vegetable wines prepared in example 3
| Color of wine body | Wine red |
| pH | 3.66 |
| Alcohol content | 7.88％vol |
| Acidity of the solution | 0.39％ |
| Light transmittance | 92% (determination at 680nm of spectrophotometer) |
| Scoring flavor | 95 |
Example 4
A fruit and vegetable wine prepared by probiotic segmented fermentation specifically adopts the following raw materials and preparation processes:
a, material selection: selecting 50 parts of dendrobium flowers with good color and no diseases and insect pests, and cleaning and blanching;
b, adding water for blending: mixing the dendrobium flower with water, wherein the weight ratio of the dendrobium flower to the water is 5: 600; then adding 4 parts of purple carrot concentrated juice, 4 parts of passion fruit concentrated juice and 1 part of raspberry concentrated juice; 1 part of mulberry concentrated juice
c, proportioning and activating a leavening agent:
the formula of the c1 leaven is as follows (weight ratio): a first fermenting agent: 0.3 part of yeast RV002 bacterial powder, 2 parts of sodium chloride, 1 part of inulin, 3 parts of polydextrose and 2 parts of yeast extract; a second leavening agent: 1.2 parts of bacillus coagulans powder, 0.02 part of lactobacillus plantarum and 10 parts of glucose;
c2 activation: adding the prepared starter into sterilized normal saline to activate for 15 minutes so as to improve the activity of the strains;
d, inoculation: inoculating the activated starter into the raw materials according to the inoculation amount of 1.5%, shaking up, and mixing the strains with the raw materials;
e, adding sugar: adding white granulated sugar, and adjusting the sugar degree to 22%;
f, fermentation: a first fermentation: putting the inoculated and prepared fruit wine into a constant-temperature biochemical incubator for fermentation culture at the fermentation temperature of 26 ℃ for 8 d; and (3) second fermentation: inoculating the fruit wine subjected to the first fermentation into the activated second starter according to the inoculation amount of 1%, wherein the fermentation temperature is 26 ℃, and the fermentation time is 4 d;
g, filtration: taking out fermented fruit wine, filtering supernatant with plate-and-frame filter, and filtering with membrane (below 0.22 μm) to obtain clear and transparent fruit wine;
h, inflating: filling sterilized CO into fruit wine at low temperature2And (5) filling the gas to 1-2 Bar, and canning to obtain the low-alcohol fruit wine beverage with abundant bubbles and rich mouthfeel.
The appearance of the fruit and vegetable wine prepared in this example is shown in FIG. 4.
The average scoring results of the flavor evaluation of the probiotic compound fermented fruit and vegetable wine are shown in table 4.
Table 4 results of testing and evaluation of fruit and vegetable wines prepared in example 4
| Color of wine body | Wine red |
| pH | 3.87 |
| Alcohol content | 8.76％vol |
| Acidity of the solution | 0.32％ |
| Light transmittance | 92% (determination at 680nm of spectrophotometer) |
| Scoring flavor | 96 |
Comparative example 1
The raw materials and the preparation process of the fruit and vegetable wine by probiotic sectional fermentation are basically the same as those in the embodiment 1, except that the yeast in the first leavening agent in the step c is yeast RV171 bacterial powder.
The result shows that compared with the example 1, proper yeast strains are selected according to raw materials, different yeasts have different influences on fruit and vegetable wine, wherein the difference of the alcoholic strength is not obvious, the yeast RV002 shows that the wine is clear and transparent in chromaticity, the color and the red degree are higher, and the flavor is optimal; and the yeast RV171 has poor brightness and light transmittance, insufficient color and luster and obvious astringent taste.
Comparative example 2
The raw materials and the preparation process of the fruit and vegetable wine by probiotic sectional fermentation are basically the same as those in the embodiment 1, except that 0.2 part of yeast RV002 bacterial powder is added into the first leavening agent in the step c; 1.5 parts of bacillus coagulans powder and 0.06 parts of lactobacillus plantarum in the second leavening agent;
the results show that the acidity of the fermentation formula is not consistent and has an effect on the mouthfeel compared to example 1. The formula in the embodiment 1 is coordinated, the acidity is soft and mellow, and the fruit flavor and the acid-sugar balance of the fruit and vegetable wine are improved; in the comparative example, the formula is maladjusted, and the content of organic acid is too high, so that the wine is sour, astringent, rough and soft.
Comparative example 3
A fruit and vegetable wine fermented by probiotics in a segmented manner is prepared by adopting the raw materials and the preparation process which are basically the same as those in the embodiment 1, and the difference is that concentrated purple carrot juice is replaced by concentrated dragon fruit juice;
the results show that compared with example 1, the dragon fruit wine using the purple carrot juice and other materials is faded and generates precipitate, the betalain in the dragon fruit wine is decomposed at an accelerated speed along with the change of factors such as temperature, illumination and the like, the wine taste becomes light, the wine property becomes inconsistent, and the wine using the purple carrot juice and other materials is stable.
Comparative example 4
The fruit and vegetable wine prepared by probiotic segmented fermentation is prepared by adopting the raw materials and the preparation process which are basically the same as those in the embodiment 3, and the difference is that purple carrot juice is not added;
the results show that the types and proportions of the raw materials have influence on the final taste and color of the product. Compared with the fruit wine fermented in the comparative example 4, the fruit wine prepared by the formula in the embodiment 3 has rich types and higher content of aroma substances, and the content of ester substances is increased in comparison with the comparative example 4, so that the sweet fruit aroma of the fruit wine is improved.
Comparative example 5
The raw materials and the preparation process of the fruit and vegetable wine by probiotic sectional fermentation are basically the same as those of the embodiment 2, except that the dosage of the rose is 50 parts; step c, the first fermenting agent is yeast BV818 bacterial powder;
the results show that the rose usage has an effect on the product aroma by selecting an appropriate yeast strain according to the raw materials, compared to example 2. The proper amount of yeast and rose can make the fruit wine have harmonious taste and ruddy color, produce positive and pleasant light fragrance, and increase the types and contents of esters, alcohols and organic acid substances.
Comparative example 6
The raw materials and the preparation process of the fruit and vegetable wine by probiotic sectional fermentation are basically the same as those of the example 2, except that 10 parts of carrot juice is adopted;
the results show that the addition of purple carrot juice is reduced compared with example 2, and the influence on the color of the wine body is obvious. The fruit wine sample fermented in the example 2 is obviously higher than the fruit wine fermented in the comparative example 6 in L, a and light transmittance, so that the fruit wine in the example 2 has the characteristics of high glossiness, clearness, ruddiness and the like in appearance, and the sample b in the comparative example 6 has a higher value, so that the wine is yellowish and the visual effect is poorer than that of the fruit wine in the example 2.
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The fruit and vegetable wine prepared by probiotic segmented fermentation is characterized by comprising the following raw materials in parts by weight: 30-100 parts of dendrobium flowers and/or edible roses, 3-6 parts of 2-3 kinds of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice and 4-6 parts of purple carrot concentrated juice, and then sequentially fermenting the dendrobium flowers and/or edible roses and/or the edible roses by using a first fermenting agent and a second fermenting agent to obtain the purple carrot concentrated juice;
wherein the first leaven comprises the following raw materials in parts by weight: 0.2-0.4 part of yeast RV002 bacterial powder, 1-5 parts of sodium chloride, 0.5-2 parts of inulin, 2-5 parts of polydextrose and 1-5 parts of yeast extract;
the second starter comprises the following raw materials in parts by weight: 0.8-1.2 parts of bacillus coagulans powder, 0.02-0.04 part of lactobacillus plantarum powder and 10-15 parts of glucose.
2. The probiotic segmented fermented fruit and vegetable wine according to claim 1, wherein raw materials comprise 50-100 parts of dendrobium flowers and/or edible roses, 5-6 parts of any 2-3 of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice, and 5-6 parts of carrot concentrated juice.
3. The probiotic segmented fermented fruit and vegetable wine according to claim 1, wherein the first leavening agent comprises the following raw materials in parts by weight: 0.2-0.4 part of yeast RV002 bacterial powder, 2-3 parts of sodium chloride, 1-2 parts of inulin, 3-5 parts of polydextrose and 1-3 parts of yeast extract.
4. The probiotic segmented fermented fruit and vegetable wine according to claim 1, wherein the second leavening agent comprises the following raw materials in parts by weight: 0.8-1.0 part of bacillus coagulans powder, 0.02-0.04 part of lactobacillus plantarum powder and 10-15 parts of glucose.
5. The probiotic staged-fermented fruit and vegetable wine according to claim 1, wherein the raw material further comprises a saccharide and water.
6. The preparation method of the probiotic segmented fermented fruit and vegetable wine as claimed in any one of claims 1 to 5, which is characterized by comprising the following steps:
s1, cleaning and blanching dendrobium flowers and/or edible roses, adding water according to the weight ratio of 3-10: 600-700 according to the reference water, adding any 2-3 of passion fruit concentrated juice, raspberry concentrated juice or mulberry concentrated juice, and adding purple carrot concentrated juice to obtain a mixed raw material solution;
s2, inoculating a first fermenting agent into the mixed raw material liquid obtained in the previous step, wherein the inoculation amount is 0.5-2%, then adding a saccharide substance, controlling the sugar degree to be 18-25%, uniformly mixing, and fermenting until the alcoholic strength is 6-8% vol;
and S3, inoculating the material fermented in the last step into a second leavening agent, uniformly mixing, fermenting until the pH value of the material is 3-4 and the acidity is 0.2-0.6%, and finishing fermentation to obtain the fruit and vegetable wine.
7. The method for preparing fruit and vegetable wine by probiotic segmented fermentation according to claim 6, wherein after the fermentation of the termination in step S3, the material is filtered to remove solid components, and then membrane filtration is performed to obtain transparent fruit and vegetable wine.
8. The method for preparing the fruit and vegetable wine by the probiotic staged fermentation according to claim 7, wherein the pore size of the membrane in the membrane filtration is 0.22 μm or less.
9. The preparation method of the probiotic segmented fermented fruit and vegetable wine according to claim 6, wherein in the step S1, the passion fruit concentrated juice, the raspberry concentrated juice, the mulberry concentrated juice or the carrot concentrated juice are obtained by removing cores of fresh fruits and vegetables, crushing into pulp, adding pectinase for enzymolysis, filtering and concentrating.
10. The preparation method of the probiotic segmented fermented fruit and vegetable wine according to claim 6, wherein the fermentation conditions in the step S2 are as follows: the temperature is 26-30 ℃, and the time is 8-12 d; the fermentation conditions in step S3 were: the temperature is 26-30 ℃, and the time is 3 d-5 d.
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