CN113234561B - Fermentation method of mulberry sweet fermented fruit wine - Google Patents
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Abstract
The invention discloses a safe fermentation method of mulberry sweet fermented fruit wine, and belongs to the technical field of fermented wine processing. According to the safe fermentation method of the mulberry sweet fermented fruit wine, silkworm pupa protein hydrolysate is added in the fermentation process, the stress resistance of yeast is improved, and the generation amount of volatile acid is reduced; the method has the advantages of simple operation, convenient preparation, low cost and easy industrial large-scale production, and the mulberry sweet fermented fruit wine prepared by the method has good taste, pleasant color and luster and certain functional characteristics.
Description
Technical Field
The invention relates to the technical field of fermented wine processing, in particular to a safe fermentation method of mulberry sweet fermented fruit wine.
Background
The brewing is one of the fine processing of agricultural products, the brewing principle is that six-carbon sugar in fruit juice generates pyruvic acid and a small amount of energy under the glycolysis and metabolism action of yeast cells, then the pyruvic acid is converted into ethanol and carbon dioxide through two-step reaction under the anaerobic condition, the brewing process is influenced by a plurality of factors including raw material proportion, yeast species and inoculation quantity, fermentation mode degree, fermentation temperature and initial sugar content, wherein the metabolic product higher alcohol is produced in the fermentation process of fruit wine, and the fruit wine is bitter in taste and easy to get up due to overhigh content of the higher alcohol. The mulberry in the fruits, also called mulberry, mulberry jujube, mulberry and mulberry, has rich nutrient components, is known as the third generation fruit together with sea buckthorn, raspberry and the like, and is listed as one of the agricultural products with dual purposes of medicine and food by the national ministry of health. Mulberry is produced mainly in Zhejiang, Jiangsu, Sichuan, Jiangxi, Guangdong, Guangxi, Xinjiang and other provinces in China. Mulberry was also successfully seeded in the Zones delirium, Yangtze, etc. on a scale. Because of difficult storage and preservation, the mulberry is widely used for producing fruit juice, fruit wine, jam, dried fruit and fruit powder except for few fresh fruits, and concentrated mulberry juice, mulberry juice beverage, mulberry wine, mulberry vinegar, mulberry jam, mulberry yoghourt, dried mulberry, mulberry moon cake and other products are available on the market. Besides eating, mulberry also has the functions of protecting liver and kidney from damage, strengthening joints, improving eyesight, resisting aging, treating hypertension and anemia and the like. Two major anthocyanins, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, in mulberry have multiple effects. cyanidin-3-O-glucoside can inhibit growth of ovarian cancer xenograft tumor in nude mouse, prevent inflammatory enteritis, inhibit oxidative stress induced by acrylamide (a carcinogen), reduce photoreceptor cell injury, and improve scotopic vision. cyanidin-3-O-rutinoside has potential effects in preventing and treating diabetes, has wide and selective antitumor effect, and can be used for treating leukemia.
The silkworm pupa has rich nutrition and high medicinal value. The book of compendium of materia medica records that the silkworm chrysalis is taken as last drink for treating infantile malnutrition, growing muscles, defervescing and removing ascarid; the silkworm chrysalis has the pharmacological effects of protecting the liver, delaying senility, enhancing immunity, reducing blood sugar, protecting vision, improving intelligence and the like. The silkworm pupa is rich in protein, accounts for 45-50% of the dry pupa, is high-quality protein, and has biological activities of enhancing immunity, resisting oxidation, resisting bacteria, reducing blood pressure, resisting fatigue and the like. The silkworm pupa protein hydrolysate is a product prepared by hydrolyzing silkworm pupa protein, contains various short peptides and abundant amino acids, has the same effect as the silkworm pupa protein, has smaller molecular weight than the protein, and is more beneficial to the absorption of a human body.
Through retrieval, the invention patents granted on mulberry wine and silkworm pupa protein peptide products, such as ZL.200810127969.X mulberry wine and a preparation method thereof, adopt a mode of soaking mulberry juice, white spirit and hawthorn juice to produce mulberry juice wine; ZL.201010545716.1A method for simultaneously producing mulberry anthocyanidin and mulberry wine with mulberry juice comprises concentrating mulberry raw juice to soluble solid content of 10-30% or diluting the concentrated mulberry juice to soluble solid content of 10-30%, adding Angel active dry yeast, and fermenting to obtain mulberry wine; ZL.201310747356.7 Polygonatum sibiricum and mulberry wine adopts the following raw materials: 50 parts of mulberry juice, 10 parts of rhizoma polygonati, 5 parts of honey and 35 parts of white spirit, and the specific method comprises the steps of adding the mulberry juice added with the honey into wine cakes for saccharification and fermentation, adding the rhizoma polygonati and the white spirit into the obtained wine liquid for alcoholization, squeezing, filtering and sterilizing to obtain the rhizoma polygonati mulberry wine; the silkworm chrysalis cordyceps mulberry wine is prepared by injecting cordyceps sinensis strains into silkworm chrysalis, cultivating the cordyceps sinensis strains to obtain stiff silkworm, and soaking the silkworm chrysalis cordyceps sinensis, grain liquor, medlar, mulberry and crystal sugar, and belongs to liqueur. ZL.201911127288.8 silkworm pupa protein peptide HPP for reducing blood fat and application thereof are specifically prepared by hydrolyzing silkworm pupa protein with neutral protease, and separating with gel column G-15 to obtain 3 peptides consisting of 3 amino acids His-Pro-Pro, and having blood fat reducing effect; ZL.201711085376.7 silkworm pupa protein peptide with antioxidant and ACE inhibiting functions, and the preparation method of the silkworm pupa protein peptide comprises the following steps: (1) adding water into the silkworm pupa protein powder, and treating at high temperature to obtain silkworm pupa protein liquid; (2) carrying out ultrasonic treatment on the silkworm pupa protein liquid; (3) adding compound protease for enzymolysis, and synchronously performing ultrasonic treatment; preserving heat at high temperature, cooling, filtering and separating, and collecting separated liquid; (4) treating the separated liquid by a two-step ultrafiltration method; and (5) separating the filtrate by a column, and collecting an elution peak to obtain the compound.
At present, the mulberry wine is prepared by adopting a soaking mode, and the prepared product belongs to liqueur. Some mulberry wine is fermented by adding cane sugar and yeast into mulberry raw juice, but the side products of the product are more. The mulberry juice is concentrated to soluble solid matter of 30 percent and then fermented, belonging to sweet fermented wine. However, the technical difficulty of preparing the mulberry sweet wine by high-sugar fermentation is as follows: under the high-sugar environment, the yeast is stressed by hypertonic environment, and the content of volatile acid of the yeast easily exceeds the limit value (1.1g/L) regulated by the wine law, so that the product does not meet the requirement of quality standard.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a safe fermentation method of mulberry sweet fermented fruit wine, which can reduce the content of volatile acid and improve the functional characteristics of the fruit wine.
The purpose of the invention is realized by the following technical scheme: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: crushing the mulberry into juice, and concentrating or diluting the mulberry juice until the content of soluble solids is 30-40%;
s2, preparing hydrolysate: adding defatted protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate;
s3, fermentation: and (4) mixing the fermentation liquor obtained in the step S1 with the protein hydrolysate obtained in the step S2, respectively adding saccharomyces cerevisiae and aroma-producing yeast, fermenting for 10-15 days at 15-23 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Further, step S1 includes adding sulfur dioxide to the concentrated or diluted juice.
Further, the amount of sulfur dioxide used in step S1 was 60 mg/L.
Further, in step S2, the defatted protein is defatted silkworm pupa protein.
Further, the weight ratio of the defatted protein, the water and the trypsin is 1: 40-63: 0.005-0.07.
Further, in the step S3, the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 15-25: 1.
The invention has the following advantages: according to the safe fermentation method of the mulberry sweet fermented fruit wine, silkworm pupa protein hydrolysate is added in the fermentation process, the stress resistance of yeast is improved, and the generation amount of volatile acid is reduced; the method has the advantages of simple operation, convenient preparation, low cost and easy industrial large-scale production, and the mulberry sweet fermented fruit wine prepared by the method has good taste, pleasant color and luster and certain functional characteristics.
Detailed Description
The invention is further described below with reference to examples, without limiting the scope of the invention to the following:
example 1: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: grinding mulberry into juice, diluting the mulberry juice until the content of soluble solids is 30%, and adding sulfur dioxide into the diluted mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:40: 0.005;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 15:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 15 days at 15 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 2: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: crushing mulberry into juice, concentrating the juice until the content of soluble solids is 40%, and adding sulfur dioxide into the concentrated mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:63: 0.07;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 25:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 10 days at 23 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 3: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: crushing mulberry into juice, concentrating the mulberry juice until the content of soluble solids is 32%, and adding sulfur dioxide into the concentrated mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:45: 0.01;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 18:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 13 days at 18 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 4: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: crushing mulberry into juice, concentrating or diluting the mulberry juice until the content of soluble solids is 35%, and adding sulfur dioxide into the concentrated mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:50: 0.03;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 20:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 12 days at 20 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 5: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: grinding mulberry into juice, diluting the mulberry juice until the content of soluble solids is 33%, and adding sulfur dioxide into the diluted mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:50: 0.04;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 22:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 12 days at 20 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 6: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: grinding mulberry into juice, diluting the mulberry juice until the content of soluble solids is 36%, and adding sulfur dioxide into the diluted mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:63: 0.005;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 23:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 11 days at 21 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 7: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: crushing mulberry into juice, concentrating the mulberry juice until the content of soluble solids is 40%, and adding sulfur dioxide into the concentrated mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering the hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:55: 0.05;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 15:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 14 days at 16 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
Example 8: a safe fermentation method of mulberry sweet fermented fruit wine comprises the following steps:
s1, preparing fermentation liquor: grinding mulberry into juice, diluting the mulberry juice until the content of soluble solids is 30%, and adding sulfur dioxide into the diluted mulberry juice, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering the hydrolysate to obtain protein hydrolysate, wherein the weight ratio of the degreased protein to the water to the trypsin is 1:60: 0.06;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 22:1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 13 days at 17 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
The following experiments illustrate the beneficial effects of the present invention:
volatile acid content determination experiment for different sweet fermented fruit wine
1. Subject: examples 1-8, control group was fermentation without addition of protein hydrolysate;
2. the experimental method comprises the following steps: detecting the volatile acid content of the experimental object;
3. the experimental results are as follows: as shown in table 1:
table 1: volatile acid content results for examples 1-8 and control
Second, experiment of influence of silkworm pupa protein hydrolysate on volatile acid content of mulberry sweet wine
The experimental method comprises the following steps: taking 60% mulberry concentrated juice as a raw material, taking 10kg of mulberry concentrated juice, adding 6.7kg of pure water, diluting to 36% of soluble solid content, and adding 0.24g of sulfur dioxide; taking silkworm pupa protein as a raw material, adding 50kg of distilled water into 1kg of degreased silkworm pupa protein, adding 10g of trypsin, hydrolyzing at 37 ℃ for 4 hours, and filtering to obtain silkworm pupa protein hydrolysate; adding the diluted mulberry juice into the silkworm pupa protein hydrolysate, respectively adding 5.0g of saccharomyces cerevisiae and aroma-producing yeast, fermenting for 12 days at 18 ℃, filtering, ultrafiltering, bottling and packaging to obtain the silkworm pupa protein mulberry sweet wine.
The experimental groups were determined separately: the volatile acid content of the silkworm pupa protein mulberry sweet wine brewed by 95 parts of fruit juice, 5 parts of silkworm pupa protein hydrolysate, 96 parts of fruit juice, 4 parts of silkworm pupa protein hydrolysate, 97 parts of fruit juice, 3 parts of silkworm pupa protein hydrolysate, 98 parts of fruit juice, 2 parts of silkworm pupa protein hydrolysate, 99 parts of fruit juice, 1 part of silkworm pupa protein hydrolysate and a control group (without the silkworm pupa protein hydrolysate) is shown in table 2:
table 2: volatile acid content of mulberry sweet wine added with silkworm pupa protein hydrolysate
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can substitute or change the technical solution of the present invention and the inventive concept within the technical scope of the present invention.
Claims (1)
1. A fermentation method of mulberry sweet fermented fruit wine is characterized by comprising the following steps:
s1, preparing fermentation liquor: crushing mulberry into juice, concentrating or diluting the mulberry juice until the content of soluble solids is 30-40%, and adding sulfur dioxide, wherein the dosage of the sulfur dioxide is 60 mg/L;
s2, preparing hydrolysate: adding degreased silkworm pupa protein into water, adding trypsin for hydrolysis, and filtering hydrolysate to obtain silkworm pupa protein hydrolysate; the weight ratio of the degreased silkworm pupa protein to the water to the trypsin is 1: 40-63: 0.005-0.07;
s3, fermentation: and (3) mixing the fermentation liquor obtained in the step (S1) with the protein hydrolysate obtained in the step (S2), wherein the weight ratio of the fermentation liquor to the silkworm pupa protein hydrolysate is 15-25: 1, adding saccharomyces cerevisiae and aroma-producing yeast respectively, fermenting for 10-15 days at 15-23 ℃, and filtering the fermentation liquor to obtain the mulberry wine.
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