CN115247110A - Red yeast rice and mulberry wine and preparation method thereof - Google Patents
Red yeast rice and mulberry wine and preparation method thereof Download PDFInfo
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Classifications
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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
- C12G3/025—Low-alcohol beverages
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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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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- Organic Chemistry (AREA)
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention relates to red yeast rice mulberry wine and a preparation method thereof. The invention has the beneficial effects that: according to the invention, the best process of the red yeast rice mulberry wine is finally obtained by analyzing the influence of the pectinase dosage, the initial fermentation sugar degree, the fermentation temperature, the yeast dosage and the red yeast rice dosage on the fermentation effect of the red yeast rice mulberry wine: the fermentation temperature is 24 ℃, the yeast dosage is 0.02%, the red yeast rice dosage is 1%, the initial sugar concentration is 19%, the red yeast mulberry wine obtained by fermentation under the condition has better performance in the aspects of color, aroma, taste and style, the alcoholic strength reaches about 12% vol, and the wine quality is better. The red yeast rice mulberry wine disclosed by the invention is good in taste and pleasant in aroma, is a fruit wine with low alcoholic strength, and can meet the requirements of most people in flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to red yeast rice mulberry wine and a preparation method thereof.
Background
The development of the mulberry wine has great market potential and competitiveness. The mulberry is a fruit with rich nutritive value and health care function, and is an excellent raw material for brewing wine. However, the mulberry is relatively gathered from the season of purchasing mulberry from 4 to 5 months every year, and the mulberry is not easy to store and easy to rot, so the utilization rate is low. Therefore, the mulberry can be developed into the mulberry wine which is easy to store and drink, the silkworm mulberry resource can be utilized to the maximum extent, the economic benefit is improved, the variety of fruit wine can be increased, and the fruit wine market is developed.
At present, most of mulberry wine is brewed by adopting common yeast, the single mulberry wine has light flavor and weak fruit fragrance, people hope to taste wine with better and more specific taste along with the continuous improvement of living standard of people, and the mulberry wine fermented by adopting the common yeast method has too much competition, does not have too many advantages and cannot attract the eyeball of the public.
Disclosure of Invention
Compared with the method only adding common yeast, the red yeast rice added in the brewing of the mulberry fruit wine can improve the color of the fruit wine, increase the ester content of the mulberry fruit wine, enable the wine to have unique flavor, simultaneously have good pharmacological health-care function, and be more easily accepted and loved by people. Therefore, the utilization effect of the mulberries and the red yeast rice can be improved, and a new way is created for deep processing of the mulberries.
The invention aims to provide red yeast rice mulberry wine.
The invention also aims to provide a preparation method of the red yeast rice mulberry wine.
According to the specific embodiment of the invention, the red yeast rice mulberry wine is prepared from the following raw materials in parts by weight:
mulberry juice, starch, pectinase and red yeast rice.
Further, the alcohol content of the red yeast rice mulberry wine is 11.5-12.5% vol, and the pH value is 3.2-3.5.
According to the specific embodiment of the invention, the method for preparing the red yeast rice mulberry wine comprises the following steps:
(1) Pretreatment of mulberries: removing stems of mulberries, soaking the mulberries in starch for 3-7 minutes, washing the mulberries with water, and airing the mulberries for later use;
(2) And (3) mulberry enzymolysis: putting the dried mulberries obtained in the step (1) into a wall breaking machine for pulping, and adding sodium metabisulfite to sterilize the pulp for the first time to form mulberry pulp; adding pectinase into the mulberry pulp for enzymolysis, filtering after enzymolysis to obtain clear mulberry juice, and adjusting the pH value to 3.2-3.5;
(3) Mixing and fermenting: adding a part of the mulberry juice obtained in the step (2) into fruit wine yeast, and then uniformly stirring for activation; adding another part of mulberry juice obtained in the step (2) into the red yeast rice; inoculating the activated yeast and the activated red yeast rice to the rest mulberry juice for fermentation, filtering after the fermentation is finished, standing, taking supernate, and performing secondary sterilization to obtain the red yeast mulberry wine.
The sodium pyrosulfite can generate sulfur dioxide when added into the fruit pulp, and has the effects of sterilization and oxidation resistance.
The addition amount of sodium metabisulfite is 90mg/L.
Further, in the step (3), 10 times of mulberry juice by weight is added into the fruit wine yeast for activation.
Further, in the step (1), the mulberries are free of plant diseases and insect pests and rotten mulberries.
Further, in the step (1), the soaking time is 5 minutes.
Further, in the step (2), the pH value of the clarified mulberry juice is 3.2-3.5, and the sugar degree of the mulberry juice is adjusted to 19 degrees while the pH is adjusted.
Further, in the step (2), the addition amount of the pectinase is 0.3 percent by weight of the mulberry pulp to be subjected to enzymolysis; enzymolysis was carried out at 45 ℃ for 5 hours.
Further, in the step (3), the inoculation amount of the fruit wine yeast is 0.02 percent by weight of the mulberry juice to be fermented, the addition amount of the red yeast rice is 1 percent by weight of the mulberry juice to be fermented, and the fermentation temperature is 24 ℃. The fruit wine yeast is special yeast for wine and fruit wine produced by Angel company, and is SY yeast.
Further, in the step (3), the filtering specifically comprises: coarse filtering with 120 mesh filter bag, filtering to remove red yeast rice and Mori fructus residue, filtering with wine filter, and standing for 24 hr.
The red yeast rice is mainly prepared by fermenting and processing long-shaped rice, polished round-grained rice, sticky rice and the like serving as raw materials through monascus, is crisp in quality, easy to break, slightly sour in taste, generally brownish red or purplish red in color, and resistant to ageing, and the cross section of the red yeast rice is mostly pink. It is abundant in China Hebei, fujian, guangdong, etc. Red yeast rice can purify blood and clear toxins in blood, because the active ingredients contained in the red yeast rice can inhibit the absorption of cholesterol by human bodies, and in addition, the red yeast rice can clear fat accumulated in blood, prevent hypertension and hyperlipidemia, and prevent toxins from attacking human bodies to prevent cardiovascular diseases; because red yeast rice contains some active enzymes after fermentation, improving the digestion function of human body is also an important function of red yeast rice. These active enzymes can accelerate the decomposition of food in the human body after entering the human body, improve the absorption rate of food by intestines and stomach, and reduce abdominal swelling and dyspepsia. The red yeast rice can also prevent climacteric syndrome, such as night sweat, emotional instability and dysphoria, and can regulate endocrine of human body, delay aging, and is beneficial for maintaining women climacteric health. The red yeast rice is also a colorant and an additive for natural fermentation, and can be used for coloring dishes, making color baking, cooking porridge, making tea and making wine.
Mulberry is also known as mulberry, mulberry fruit, mulberry, jujube and black mulberry, and is a succulent berry produced by mulberry of Moraceae. The mulberry has high nutritive value, and the main nutritive substances of the mulberry comprise water, sugar, ash, crude protein, crude fiber and free acid. The mulberry not only contains essential amino acids and polysaccharide which are easy to absorb, but also is rich in vitamins, haematochrome, calcium, iron, zinc, selenium and other mineral substances, and can enhance immunity, promote metabolism and promote growth of hematopoietic cells, so that the mulberry is listed as an agricultural product of homology of medicine and food by the health department. The experiment selects the large and ten-mulberry without stone, which is a triploid early-maturing variety, is purple black, full and seedless, has a lot of sweet and sour juice, is tasty and sour, and has fresh fruit flavor.
The red yeast rice mulberry wine is brewed by a liquid fermentation technology, and can better retain the nutritional ingredients of the mulberry. Researches prove that the mulberry wine can effectively nourish human bodies, and has the effects of tonifying liver and kidney, promoting absorption, preventing angiosclerosis, decomposing fat and reducing weight. The monascus can produce a plurality of physiological active substances beneficial to human health, meanwhile, the physiological active substances are metabolized to generate natural haematochrome, and the red yeast mulberry wine obtained by combining the mulberry wine and the red yeast rice not only increases the taste of the mulberry wine, but also has good medical care function.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention respectively discusses the influence of the pectinase dosage, the initial fermentation sugar degree, the fermentation temperature, the yeast dosage and the red yeast rice dosage on the fermentation effect of the red yeast rice mulberry wine through a single-factor experiment, optimizes the fermentation conditions through an orthogonal experiment, and performs a verification experiment to finally obtain the optimal process of the red yeast rice mulberry wine: the fermentation temperature is 24 ℃, the yeast dosage is 0.02%, the red yeast rice dosage is 1%, the initial sugar concentration is 19%, the red yeast rice mulberry wine obtained by fermentation under the condition has better performance in the aspects of color, aroma, taste and style, the alcoholic strength reaches about 12% vol, and the wine quality is better.
(2) The red yeast rice mulberry wine has good mouthfeel and pleasant aroma, is a fruit wine with low alcoholic strength, and can meet the requirements of most people in flavor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Mulberries (ten varieties, baojin green pearl horticulture mulberry picking garden) used in the following examples; red yeast rice, angel wine, special Yeast (SY) for fruit wine, pectinase, citric acid, sodium metabisulfite, white granulated sugar, 75% alcohol and the like are conventional commercial products in laboratories.
Instrumentation used: JY5002 electronic balance (Shanghai Shunjun Hengping scientific instruments Co., ltd.), L18-Y929 Jiuyang wall breaking machine (Jiuyang GmbH Co., ltd.), electric heating jacket (Tianjin Enxing laboratory instruments Co., ltd.), HH-2 electric heating constant temperature water bath (Beijing Kogyi instruments Co., ltd.), NHWY-200B constant temperature shaking table (Changzhou Nuo Ji instruments Co., ltd.), 101-2 constant temperature incubator (Beijing Kogyi instruments Co., ltd.), PHS-3C Lei Ci precision table type pH meter (Shanghai instruments electro scientific instruments Co., ltd.), dibo wine filter (cigarette platform Dibo Shishi machine Co., ltd.), WZS hand-held refractometer (Shanghai instruments electro scientific instruments Co., ltd.).
In some more specific embodiments, the method for preparing the red yeast rice mulberry wine comprises the following steps:
(1) Pretreatment of mulberries: removing stems of mulberries, soaking the mulberries in starch for 3-7 minutes, washing the mulberries with water, and airing the mulberries for later use;
(2) And (3) mulberry enzymolysis: putting the dried mulberries obtained in the step (1) into a wall breaking machine for pulping, and adding sodium metabisulfite to sterilize the pulp for the first time to form mulberry pulp; adding pectinase into the mulberry pulp for enzymolysis, filtering (with a 80-100 mesh filter bag) after enzymolysis to obtain clear mulberry juice, and adjusting pH to 3.2-3.5;
(3) Mixing and fermenting: adding a part of the mulberry juice obtained in the step (2) into fruit wine yeast, and then uniformly stirring for activation; adding another part of mulberry juice obtained in the step (2) into red yeast rice; inoculating the activated yeast and the activated red yeast rice to the rest mulberry juice for fermentation, filtering after the fermentation is finished, standing, taking supernate, and performing secondary sterilization to obtain the red yeast mulberry wine.
Further, in the step (1), the mulberries are free of plant diseases and insect pests and rotten mulberries.
Further, in the step (1), the soaking time is 5 minutes.
Further, in the step (2), the pH value of the clarified mulberry juice is 3.2-3.5, and the sugar degree of the mulberry juice is adjusted to 19 degrees while the pH is adjusted.
Further, in the step (2), the addition amount of the pectinase is 0.3 percent by weight of the mulberry pulp to be subjected to enzymolysis; enzymatic hydrolysis was carried out at 45 ℃ for 5 hours.
Further, in the step (3), the inoculation amount of the fruit wine yeast before activation is 0.02 wt% of the mulberry juice to be fermented, the addition amount of the red yeast rice before activation is 1 wt% of the mulberry juice to be fermented, and the fermentation temperature is 24 ℃. The fruit wine yeast is special yeast for wine and fruit wine produced by Angel company, and is SY yeast.
Further, in the step (3), the filtering specifically comprises: coarse filtering with 120 mesh filter bag, filtering to remove red yeast rice and Mori fructus residue, filtering with wine filter, and standing for 24 hr.
The technical solution of the present invention will be described in further detail by examples. However, the examples are chosen only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
Example 1
The embodiment provides a red yeast rice mulberry wine and a preparation method thereof, and the red yeast rice mulberry wine comprises the following specific steps:
(1) Cleaning container
All containers required by the experiment are cleaned by distilled water and then washed by 75% alcohol solution for disinfection.
(2) Mulberry processing
(1) Selecting raw materials: selecting mulberry which has no plant diseases and insect pests, no rot, bright color, sweet and sour taste, much juice and thick flesh.
(2) Cleaning: removing stems of the selected mulberries, soaking the mulberries in starch for five minutes, washing the mulberries with flowing water, and airing the mulberries for later use. The microorganisms, impurities and the like on the surface of the mulberry can be removed by cleaning after the starch is soaked, and the cleaning is more thorough.
(3) Pulping: and (3) pulping the dried mulberries in a wall breaking machine until the pulp is fine and has no large particles, adding a proper amount of sodium metabisulfite to sterilize the pulp for the first time to form mulberry pulp, and canning the pulp into bottles, wherein each bottle contains 300g of pulp. And adding sodium pyrosulfite into the mulberry pulp for sterilization, wherein the addition amount of the sodium pyrosulfite is 90mg/L.
(4) Enzymolysis: the yield and clarity of the mulberry juice can be increased by adding 0.03 wt% of pectinase to the mulberry pulp and performing enzymolysis at 45 deg.C for 5 hours.
(5) Adjusting the sugar acid degree: after enzymolysis is finished, filtering the pulp by using a filter bag (100 meshes) to obtain clear mulberry juice, and then measuring initial sugar degree and acidity; in order to inhibit bacterial contamination, the sugar degree and acidity should be adjusted before fermentation, the pH value should be adjusted to 3.2-3.5 with citric acid, and white sugar should be added to adjust the sugar degree to 19 degrees.
(3) Mixed fermentation
(1) Activation of yeast: taking fruit wine yeast with the mass of 0.02% of that of the mulberry juice to be fermented, adding 10 times of mulberry juice into the fruit wine yeast, and activating in a small beaker; and then, lightly stirring by using a glass rod to uniformly distribute the yeast in the mulberry juice, placing the small beaker in a constant-temperature water bath kettle at 37 ℃ after uniform stirring, and activating until a layer of foam floats on the surface, namely, completing yeast activation.
(2) Activating red yeast rice: taking red yeast rice which is 1% of the mass of the mulberry juice to be fermented, firstly adding the mulberry juice which is 10 times of the weight of the red yeast rice, and placing the red yeast rice for 24 hours in a shaking table for fermentation.
(3) Inoculation: and after the mulberry fruit pulp is added with sodium metabisulfite for 24 hours, inoculating the activated yeast and red yeast rice into the residual mulberry juice so as to prevent the sodium metabisulfite from influencing the fermentation of the yeast.
(4) Fermentation: sterilizing for the second time before bottling, wrapping the bottle stopper with preservative film, sealing, and fermenting in a 24 deg.C constant temperature drying oven. For better fermentation, manual capping treatment should be performed 1-2 times a day to help yeast on the skin residue enter wine liquor, and pigment, fruity flavor and other flavor substances are slowly dissolved in the mulberry wine.
(5) And (3) filtering: coarse filtering with 120 mesh filter bag, filtering to remove red rice and Mori fructus residue, and re-filtering with laboratory wine filter to remove some fine particles in wine liquid and sterilize.
(4) Clarification
And (3) placing the obtained wine liquid in a refrigerator for standing for 24 hours, taking supernatant, sterilizing and filling to obtain a finished product.
Example 2
This example differs from example 1 in that: after inoculating yeast and red yeast rice to the mulberry juice in the embodiment, respectively placing the mulberry juice and the red yeast rice in incubators at the temperature of 20 ℃, 22 ℃,24 ℃ and 26 ℃ for fermentation; and (3) measuring the influence of different fermentation temperatures on the quality of the red yeast rice mulberry wine, including physicochemical detection and sensory evaluation. The sensory evaluation method comprises the following steps: randomly inviting 10 people with wine experience to taste the red yeast rice mulberry wine, then respectively scoring from the four aspects of appearance, aroma, taste and style, and finally scoring to obtain the average value of all total scores, wherein the sensory evaluation standard is shown in table 1; the effect of different fermentation temperatures on red yeast rice mulberry wine, the results are shown in tables 2 and 3.
TABLE 1 evaluation criteria for Red Rice Mulberry wine
TABLE 2 physicochemical results of different fermentation temperatures on Red Rice Mulberry wine
TABLE 3 sensory evaluation results of Red Rice Mulberry wine with different fermentation temperatures
From the table above, the influence of the temperature on the red yeast rice mulberry wine is large, the fermentation temperature is increased, the residual sugar content of the wine is reduced, the alcoholic strength is increased, however, the alcoholic strength is not increased continuously after the fermentation temperature exceeds 24 ℃, because the fruit wine also generates heat in the fermentation process, and the fermentation of the fruit wine is possibly inhibited due to the overhigh temperature; as can be seen from the scores of the table, the red yeast rice mulberry wine with the fermentation temperature of 24 ℃ has the required color, the wine body is clear, the fruit aroma and the wine aroma are strong, the taste is soft, the sensory score is the highest, and therefore, the 24 ℃ is the optimal fermentation temperature.
Example 3
The present example differs from example 1 in that: in the present embodiment, in the process of processing the mulberries in the step (2), the addition amounts of pectinase in the mulberry pulp are respectively 0%, 0.3%, 0.6% and 0.9%, and the influence of different dosages of pectinase on the quality of the wine is measured. The influence of different pectinase dosages on the red yeast rice mulberry wine is shown in the table.
TABLE 4 influence of different pectinase addition amounts on Red Rice Mulberry wine
The pectinase can hydrolyze pectin substances which can cause turbidity in fruit pulp, improves the yield and clarity of fruit juice and has important application value in production. As can be seen from the table, the influence of the dosage of the pectinase on the pH value of the mulberry wine is not large, the pectic substances in the mulberry pulp are clarified with the increase of the dosage of the pectinase, the fruit wine is fermented more fully, the residual sugar content is reduced, and the alcoholic strength is increased, and as can be seen from the table, the alcoholic strength of the fruit wine with the addition of three groups of pectinase is about 12 vol%, the fruit wine accords with the experimental expectation, the cost of the pectinase is considered, the value with the lowest dosage of the pectinase is taken as far as possible, and therefore, 0.3% of the pectinase is selected for clarifying the mulberry pulp.
Example 4
This example differs from example 1 in that: in this embodiment, yeasts with the mass of 0.01%, 0.02% and 0.03% of the mulberry juice are respectively weighed, the mulberry juice is added for fermentation after the activation of the yeasts, and the influence of different amounts of the yeasts on the quality of the red yeast mulberry wine is measured. The influence of different yeast addition amounts on the red yeast mulberry wine is shown in the table.
TABLE 5 influence of different yeast addition levels on Red Rice Mulberry wine
The yeast carries out anaerobic metabolism in the main fermentation process, most of sugar in the mulberry juice is converted into alcohol, and the yeast is very important for brewing the fruit wine. As is clear from the table, the more the amount of yeast added, the lower the residual sugar content and the higher the alcoholic strength. When the addition amount of yeast is too much, the yeast can grow vigorously, a large amount of sugar in the fruit pulp is consumed, the sugar concentration is reduced, the content of generated alcohol is reduced, the pH is slightly reduced, and then the taste of the wine is slightly sour and the flavor is not good. The yeast addition should be selected to be 0.02% in combination with the sensory evaluation score.
Example 5
This example differs from example 1 in that: in this example, red yeast rice in an amount of 0.5%, 1.0%, 1.5%, 2.0% by mass of the mulberry juice was added, the red yeast rice was activated and mixed with the mulberry juice for fermentation, and the influence of different amounts of red yeast rice on the quality of red yeast rice mulberry wine was determined, and the sensory evaluation criteria were the same as in example 2. The effect of different amounts of red yeast rice on red yeast mulberry wine is shown in tables 6 and 7.
TABLE 6 physicochemical results of different Red Rice additions to Red Rice Mulberry wine
TABLE 7 sensory evaluation results of different Red Rice dosages for Red Rice Mulberry wine
The red yeast rice is added into the mulberry fruit wine, so that the color and luster of the fruit wine can be improved, the fruit wine can have the unique ester fragrance of red yeast rice and unique flavor, and the taste of the fruit wine is more easily loved by people, so that the fruit wine has multiple purposes. As can be seen from Table 6, the addition amount of red yeast rice has almost no effect on pH, but as the addition amount of red yeast rice increases, the alcoholic strength tends to increase and decrease, because a part of sugar is consumed by the red yeast rice during propagation, and because the red yeast rice does not produce alcohol by itself, the amount of fermentable sugar in fruit pulp decreases, thereby causing a tendency of alcoholic strength decrease. Comparing with table 7, we can see that when the addition amount of red yeast rice is 1.5%, the taste of mulberry wine begins to be slightly bitter, when the addition amount is 2%, the taste is bitter and astringent, the fragrance of red yeast rice is too heavy, the fragrance of mulberry is covered, the quality of wine is reduced, and in sum, 1% of the usage amount of red yeast rice is the optimal fermentation condition.
Example 6
The present example differs from example 1 in that: in this example, the initial sugar concentrations of the fruit pulps were adjusted to 17%, 19%, 21%, and 23%, respectively, for fermentation to determine the effect of different amounts of sugar on the quality of the red yeast mulberry wine. The results of the effect of the initial sugar concentration differences on red koji-mulberry wine are shown in table 8.
TABLE 8 influence of different sugar contents on Red Rice Mulberry wine
The alcohol content is directly related to the sugar concentration in the pulp, and the alcohol content of the fermentation product increases with the increase of the sugar content, but when the sugar concentration of the fermentation liquid is 21%, the growth of yeast may be inhibited, leading to an increase in the residual sugar content and the alcohol content starts to decrease. As can be seen from the table, the initial sugar concentration of 19% was suitable for fermentation conditions, since the alcoholic strength was 12.2% vol and the sensory score was high at 19%.
Example 7 orthogonal assay
According to the influence of relevant factors of the single-factor test in the embodiments 2-6 on the quality of the red yeast rice mulberry wine, four factors of yeast addition amount, fermentation temperature, sugar addition amount and red yeast rice addition amount are selected to carry out an L9 (34) orthogonal test, and after the fermentation is finished, the optimal process combination of the red yeast rice mulberry wine is obtained by taking alcoholic strength and sensory evaluation as standards. The levels of orthogonality are shown in table 9. The data from the orthogonal experiments were analyzed and the best combinations were obtained from them. And (3) using the optimal factors as experimental data, and after fermentation is finished, carrying out physical and chemical index detection and sensory evaluation on the wine so as to verify the result of the orthogonal experiment. The results of the orthogonal tests are analyzed as shown in Table 10.
TABLE 9 orthogonal factor horizon
TABLE 1 analysis of orthogonal test results
The larger the R value is, the larger the influence of the factor on the experiment is, the more R values of the four factors are compared, and the factor sequence influencing the sensory evaluation of the red yeast mulberry wine is D > B > C > A, namely, the initial sugar concentration has larger influence on the quality of the red yeast mulberry wine, and the dosage of fruit wine yeast and red yeast rice is smaller relatively, namely, the influence of the fermentation temperature on the quality of the wine. Analyzing the data in table 1, the maximum value of the three levels of the factor a is k3, the maximum value of the factor B is k2, the maximum value of the factor C is k2, and the maximum value of the factor D is k2, so that the optimal process combination obtained is A3B2C2D2, that is, the optimal process conditions of the red yeast mulberry wine are as follows: the fermentation temperature is 24 ℃, the consumption of fruit wine yeast is 0.02%, the consumption of red yeast rice is 1%, and the initial sugar concentration is 19%.
According to the optimal process parameters obtained by the orthogonal test, on the basis of 300g of fruit pulp in each bottle and 0.03% of addition of pectinase, the results of the orthogonal test are verified by repeating three groups with the fermentation temperature of 24 ℃, the yeast consumption of 0.02 wt%, the red yeast rice consumption of 1 wt% and the initial sugar concentration of 19% as experimental data (completely the same as the method in example 1), and numbering 1, 2 and 3, and on the basis of physicochemical indexes and sensory evaluation after fermentation is completed. The results are shown in tables 2 and 3.
Table 2 verifies the physical and chemical results of the Red Rice Mulberry wine in the test
Table 3 shows the sensory evaluation results of Red Rice Mulberry wine in the test
As can be seen from tables 2 and 3: 1. the residual sugar content, the alcoholic strength and the pH value of the wine in the bottles of 2 and 3 are similar. The alcohol content of the red yeast rice mulberry wine obtained by fermentation under the condition is 12 vol%, the wine body is purple red, the mulberry fragrance is uniformly mixed with the ester fragrance of red yeast rice, the taste is fine, soft, fragrant and elegant, the wine body is proper in sour and sweet, the wine body has the unique taste of the red yeast rice mulberry wine, and the sensory score is higher than 9 groups of test results made in the table 1, so that the best process combination of the red yeast rice mulberry wine is determined to be A3B2C2D2, the test accuracy is improved through verification, and the obtained result is more convincing.
The red yeast rice mulberry wine obtained in the embodiment of the invention has good taste and pleasant aroma, is a fruit wine with low alcoholic strength, can meet the requirements of most people in flavor, and has the best taste. In addition, the nutritional ingredients of the red yeast rice mulberry wine are analyzed, substances such as iron, copper and methanol in the wine are detected, the quality of the red yeast rice mulberry wine is affected, and the result also shows that the red yeast rice mulberry wine obtained in example 1 has the best quality.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present invention, and shall cover the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (9)
1. The red yeast rice and mulberry wine is characterized by being prepared from the following raw materials in parts by weight:
mulberry juice, starch, pectinase and red yeast rice.
2. The red yeast rice mulberry wine of claim 1, wherein the alcohol content of the red yeast rice mulberry wine is 11.5-12.5% vol, and the pH is 3.2-3.5.
3. A method of preparing the red koji mulberry wine according to claim 1 or 2, characterized in that the method comprises the steps of:
(1) Pretreatment of mulberries: removing stems of mulberries, soaking the mulberries in starch for 3-7 minutes, washing the mulberries with water, and airing the mulberries for later use;
(2) And (3) mulberry enzymolysis: pulping the dried mulberries obtained in the step (1) in a wall breaking machine, and adding sodium metabisulfite to sterilize pulp for the first time to form mulberry pulp; adding pectinase into the mulberry pulp for enzymolysis, filtering after enzymolysis to obtain clear mulberry juice, and adjusting the pH value to 3.2-3.5;
(3) Mixing and fermenting: adding a part of the mulberry juice obtained in the step (2) into fruit wine yeast, and then uniformly stirring for activation; adding another part of mulberry juice obtained in the step (2) into the red yeast rice; inoculating the activated yeast and the activated red yeast rice to the rest mulberry juice for fermentation, filtering after the fermentation is finished, standing, taking supernate, and performing secondary sterilization to obtain the red yeast mulberry wine.
4. The preparation method of red yeast rice mulberry wine according to claim 3, wherein in step (1), the mulberry is a mulberry which is free from plant diseases and insect pests and rot.
5. The preparation method of red yeast rice mulberry wine according to claim 3, wherein in the step (1), the soaking time is 5 minutes.
6. The preparation method of red koji mulberry wine according to claim 3, wherein in the step (2), the pH value of the clarified mulberry juice is 3.2 to 3.5, and the sugar degree of the mulberry juice is adjusted to 19 degrees while adjusting the pH.
7. The preparation method of red koji mulberry wine according to claim 3, wherein in step (2) the amount of pectinase added is 0.3% by weight of the mulberry pulp to be enzymatically hydrolyzed; enzymolysis was carried out at 45 ℃ for 5 hours.
8. The method for preparing red yeast rice mulberry wine according to claim 3, wherein in the step (3), the inoculation amount of the fruit wine yeast is 0.02% by weight of the mulberry juice to be fermented, the addition amount of the red yeast rice is 1% by weight of the mulberry juice to be fermented, and the temperature of the fermentation is 24 ℃.
9. The preparation method of red yeast rice mulberry wine according to claim 3, wherein in step (3), the filtering is specifically: coarse filtering with 120 mesh filter bag, filtering to remove red yeast rice and Mori fructus residue, filtering with wine filter, and standing for 24 hr.
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