CN115418292A - Preparation method of phyllanthus emblica fruit wine - Google Patents
Preparation method of phyllanthus emblica fruit wine Download PDFInfo
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- CN115418292A CN115418292A CN202211015895.7A CN202211015895A CN115418292A CN 115418292 A CN115418292 A CN 115418292A CN 202211015895 A CN202211015895 A CN 202211015895A CN 115418292 A CN115418292 A CN 115418292A
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- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 197
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 124
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 240000009120 Phyllanthus emblica Species 0.000 title 1
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 196
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 134
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 73
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- 239000002994 raw material Substances 0.000 claims abstract description 54
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 23
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 23
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims abstract description 23
- 229940043349 potassium metabisulfite Drugs 0.000 claims abstract description 23
- 235000010263 potassium metabisulphite Nutrition 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 239000000413 hydrolysate Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000004537 pulping Methods 0.000 claims description 20
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 239000009609 fructus phyllanthi Substances 0.000 abstract description 10
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 description 28
- 230000008569 process Effects 0.000 description 14
- 229930006000 Sucrose Natural products 0.000 description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000011081 inoculation Methods 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 230000004913 activation Effects 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 8
- 230000000415 inactivating effect Effects 0.000 description 8
- 235000014101 wine Nutrition 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001130943 Phyllanthus <Aves> Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
-
- 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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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention relates to the technical field of fruit wine brewing, and particularly discloses a preparation method of phyllanthus emblica fruit wine. The preparation method of the phyllanthus emblica fruit wine comprises the following steps: (1) Selecting fresh fructus Phyllanthi to obtain fructus Phyllanthi pulp; (2) Adding pectinase into the emblic leafflower fruit pulp for enzymolysis to obtain enzymatic hydrolysate; (3) Adding sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; (4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine, and filtering the fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine. The phyllanthus emblica fruit wine prepared by the method has high alcoholic strength, high sensory score and excellent antioxidation.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to a preparation method of phyllanthus emblica fruit wine.
Background
Phyllanthus emblica (Phyllanthus emblica Linn.) is a plant of the genus Phyllanthus of the family Euphorbiaceae. The fruit is rich in multiple vitamins, and has effects of promoting fluid production, quenching thirst, moistening lung, eliminating phlegm, treating cough, laryngalgia, and relieving globefish poisoning. Modern pharmacological research shows that the emblic leafflower fruit also has the functions of resisting cancer, resisting oxidation, reducing blood sugar, reducing blood fat and the like. At present, the processing of the emblic leafflower fruit can be used for preparing cans and health-care food besides producing preserved fruit products.
Chinese invention patent CN 106398948A discloses a brewing method of emblic leafflower fruit composite fruit wine; the method comprises the steps of raw material treatment, juice adjustment, fermentation, centrifugal separation, clarification, batching, bottling, sterilization, cooling, finished product processing and the like. However, the alcohol content, sensory score, antioxidation effect and the like of the phyllanthus emblica fruit wine prepared by the method need to be further improved.
Disclosure of Invention
In order to solve at least one technical problem in the prior art, the invention provides a preparation method of emblic leafflower fruit wine.
The technical problem to be solved by the invention is realized by the following technical scheme:
a preparation method of phyllanthus emblica fruit wine comprises the following steps:
(1) Selecting fresh emblic leafflower fruit to prepare emblic leafflower fruit pulp;
(2) Adding pectinase into the emblic leafflower fruit pulp for enzymolysis to obtain an enzymolysis liquid;
(3) Adding sugar and potassium metabisulfite into the enzymatic hydrolysate, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material;
(4) Inoculating saccharomycetes into a raw material for fermenting the phyllanthus emblica fruit wine, and filtering a fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine.
Firstly, in order to overcome the problems of low alcohol content and insufficient sensory score of the phyllanthus emblica fruit wine prepared in the prior art, the invention provides a brand-new preparation method of the phyllanthus emblica fruit wine.
Preferably, in the step (1), the specific preparation method of the emblic leafflower fruit pulp comprises the following steps: adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp;
wherein the weight ratio of the fresh emblic leafflower fruit to the water is 1.
Most preferably, the weight ratio of fresh emblic fruit to water is 1.
Preferably, in the step (2), the amount of the pectinase added is 0.1-0.3% of the weight of the emblic leafflower fruit pulp.
Most preferably, the pectinase is added in an amount of 0.15% by weight of the pulp of Phyllanthus emblica.
Preferably, the enzymolysis conditions in step (2) are as follows: enzymolysis is carried out at 45-55 ℃ for 1-3.
Most preferably, the enzymolysis conditions in step (2) are: enzymolysis at 50 deg.C for 2h.
Preferably, the addition amount of the potassium metabisulfite in the enzymatic hydrolysis solution in the step (3) is 0.1-0.3 g/L.
The addition amount of the potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.2g/L.
Preferably, the addition amount of the sugar in the enzymolysis liquid in the step (3) is 250-350 g/L.
Most preferably, the addition amount of the sugar in the enzymatic hydrolysate in the step (3) is 300g/L.
Preferably, the addition amount of the yeast in the step (4) is 0.4-0.6 g/L.
Preferably, the activation is carried out before the inoculation of the yeast, and the yeast is inoculated into the raw material for fermenting the phyllanthus emblica fruit wine in the form of yeast activation liquid.
Preferably, the preparation method of the yeast activating solution comprises the following steps: adding yeast into sucrose solution with mass fraction of 2-5% and weight of 5-15 times of the yeast, and activating for 20-40 min at 30-40 ℃.
Most preferably, the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min.
Preferably, the yeasts in step (4) consist of a DV10 yeast and an Angel yeast SY.
The inventor further discovers in the research that in the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruit as the raw material, the yeast plays an important role in the antioxidant action of the phyllanthus emblica fruit wine. The inventor surprisingly discovers in a large number of experiments that the phyllanthus emblica fruit wine prepared by co-fermenting the mixed yeast consisting of DV10 yeast and Angel yeast SY has very excellent antioxidation; the antioxidant effect of the phyllanthus emblica wine is far higher than that of the phyllanthus emblica wine prepared by single DV10 yeast, angel yeast SY or other yeasts through fermentation, and simultaneously, the phyllanthus emblica wine is also far higher than that of the phyllanthus emblica wine prepared by combination of other yeasts.
Preferably, the weight ratio of DV10 yeast to Angel yeast SY is 1-5.
Most preferably, the weight ratio of DV10 yeast to angel yeast SY is 1.
Preferably, the specific conditions of the fermentation in step (4) are: fermenting for 20-40 days at 20-30 ℃.
Most preferably, fermentation is carried out at 25 ℃ for 30d.
Has the advantages that: the invention provides a brand-new preparation method of phyllanthus emblica fruit wine; the phyllanthus emblica fruit wine prepared by the method has higher alcoholic strength and sensory score; in addition, in the process of preparing the emblic leafflower fruit wine, the emblic leafflower fruit wine prepared by jointly fermenting yeast mixed by DV10 yeast and Angel yeast SY has very excellent antioxidation.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples in any way.
The DV10 yeast, angel yeast SY and Angel yeast 818 used in the present invention and in the following examples are all conventional yeasts that can be purchased by one skilled in the art through a purchasing route. The other raw materials not specifically mentioned are conventional raw materials which can be purchased by those skilled in the art through a purchasing route.
In the examples, the alcohol content is measured by an alcohol meter method in GB/T15038-2006.
Sensory evaluation methods in examples were as follows: reference is made to sensory evaluation methods in GB/T15038-2006; inviting 11 persons with certain fruit wine evaluation capability, scoring each item of the phyllanthus emblica fruit wine according to a phyllanthus emblica fruit wine sensory scoring standard table, removing the lowest score and the highest score, and calculating the average value of the scores of the remaining 9 persons to obtain the final score of the phyllanthus emblica fruit wine.
The specific method for the DPPH radical scavenging ability in the examples is as follows:
(1) Mixing 2mL of phyllanthus emblica fruit wine to be tested with 2mL of DPPH absolute ethanol solution (the concentration of DPPH is 0.05 g/L) for reaction for 30min, centrifuging after the reaction is finished, taking supernate, testing the absorbance at 517nm, and marking the absorbance as Ax;
(2) Mixing 2mL of the phyllanthus emblica fruit wine to be tested with 2mL of absolute ethyl alcohol solution, centrifuging after 30min, taking supernate, testing the absorbance under 517nm, and marking as Ay;
(3) Mixing 2mL of absolute ethanol with 2mL of absolute ethanol solution of DPPH (the concentration of DPPH is 0.05 g/L), and testing the absorbance at 517nm for 30min, wherein the absorbance is marked as Az;
DPPH radical scavenging ability (%) = (Ax-Ay)/Az × 100%.
TABLE 1 Emblica officinalis fruit wine sensory evaluation table
EXAMPLE 1 preparation of Phyllanthus emblica fruit wine
(1) Adding water into fresh emblic leafflower fruit, and pulping by using a pulping machine to obtain emblic leafflower fruit pulp; wherein the weight ratio of fresh emblic leafflower fruit to water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 2h at 50 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30d, and filtering the fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast consists of DV10 yeast and Angel yeast SY with the weight ratio of 1.
Example 2 preparation method of emblic leafflower fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of fresh emblic leafflower fruit to water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 1h at 55 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.1% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 250g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 20 days, and filtering the fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.4g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast consists of DV10 yeast and Angel yeast SY with the weight ratio of 1.
EXAMPLE 3 preparation of Phyllanthus emblica fruit wine
(1) Adding water into fresh emblic leafflower fruit, and pulping by using a pulping machine to obtain emblic leafflower fruit pulp; wherein the weight ratio of fresh emblic leafflower fruit to water is 1;
(2) Adding pectinase into the fructus Phyllanthi pulp, performing enzymolysis at 45 deg.C for 2h, and inactivating enzyme to obtain enzymatic hydrolysate; wherein the addition amount of pectinase is 0.3% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 350g/L, and the addition amount of potassium metabisulfite is 0.1g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 20 ℃ for 40d, and filtering the fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.6g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast consists of DV10 yeast and Angel yeast SY with the weight ratio of 5.
Example 4 preparation method of emblic leafflower fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of the fresh emblic leafflower fruit to the water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 2h at 50 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30d, and filtering the fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast is DV10 yeast.
Example 4 is different from example 1 in that in the process of preparing the emblic leafflower fruit wine by using the emblic leafflower fruit as the raw material, the emblic leafflower fruit wine is prepared by co-fermenting the mixed yeast composed of DV10 yeast and Angel yeast SY. In the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials, the phyllanthus emblica fruit wine is prepared by only adopting DV10 yeast fermentation.
EXAMPLE 5 preparation of emblic leafflower fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of the fresh emblic leafflower fruit to the water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 2h at 50 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30d, and filtering the fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast is Angel yeast SY.
Example 5 is different from example 1 in that in the process of preparing the emblic leafflower fruit wine by using the emblic leafflower fruit as the raw material, the emblic leafflower fruit wine is prepared by co-fermenting the mixed yeast composed of DV10 yeast and Angel yeast SY. In the process of preparing the emblic leafflower fruit wine by taking the emblic leafflower fruit as the raw material in the embodiment 5, the emblic leafflower fruit wine is prepared by only adopting Angel yeast SY for fermentation.
EXAMPLE 6 preparation of emblic leafflower fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of the fresh emblic leafflower fruit to the water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 2h at 50 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30 fermentation, and filtering the fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating into fructus Phyllanthi fruit wine fermentation raw material in the form of yeast activation solution; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast is Angel yeast 818.
Example 6 is different from example 1 in that in the process of preparing the emblic leafflower fruit wine using the emblic leafflower fruit as the raw material, the emblic leafflower fruit wine is prepared by co-fermenting the mixed yeast composed of DV10 yeast and Angel yeast SY. In the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials in the embodiment 6, the phyllanthus emblica fruit wine is prepared by only adopting Angel yeast 818 for fermentation.
Example 7 preparation method of emblic leafflower fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of the fresh emblic leafflower fruit to the water is 1;
(2) Adding pectinase into the emblic leafflower fruit pulp, carrying out enzymolysis for 2h at 50 ℃, and inactivating enzyme after the enzymolysis is finished to obtain an enzymolysis liquid; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30d, and filtering the fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated solution to the raw material for fermenting the phyllanthus emblica fruit wine; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast consists of Angel yeast 818 and Angel yeast SY in a weight ratio of 1.
Example 7 is different from example 1 in that example 1 co-ferments the mixed yeast composed of DV10 yeast and angel yeast SY to prepare the emblic leafflower fruit wine in the process of preparing the emblic leafflower fruit wine by using the emblic leafflower fruit as the raw material. In the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials in the embodiment 7, the phyllanthus emblica fruit wine is prepared by adopting mixed yeast comprising Angel yeast 818 and Angel yeast SY for co-fermentation.
EXAMPLE 8 preparation of Phyllanthus emblica fruit wine
(1) Adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp; wherein the weight ratio of fresh emblic leafflower fruit to water is 1;
(2) Adding pectinase into the fructus Phyllanthi pulp, performing enzymolysis at 50 deg.C for 2 hr, and inactivating enzyme to obtain enzymatic hydrolysate; wherein the addition amount of pectinase is 0.15% of the weight of the emblic leafflower fruit pulp;
(3) Adding white granulated sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material; wherein the addition amount of sugar in the enzymolysis liquid is 300g/L, and the addition amount of potassium metabisulfite is 0.2g/L;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine at 25 ℃ for 30d, and filtering the fermentation liquid after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, the phyllanthus emblica fruit wine fermentation raw material is taken as a reference, and the addition amount of the microzyme is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated solution to the raw material for fermenting the phyllanthus emblica fruit wine; the preparation method of the yeast activating solution comprises the following steps: adding yeast into 10 times of sucrose solution with mass fraction of 3%, and activating at 35 deg.C for 30min;
the yeast consists of DV10 yeast and Angel yeast 818 in a weight ratio of 1.
Example 8 is different from example 1 in that example 1 co-ferments the mixed yeast composed of DV10 yeast and angel yeast SY to prepare the emblic leafflower fruit wine in the process of preparing the emblic leafflower fruit wine by using the emblic leafflower fruit as the raw material. In the process of preparing the emblic leafflower fruit wine by using the emblic leafflower fruit as the raw material in the embodiment 8, the emblic leafflower fruit wine is prepared by adopting the mixed yeast consisting of DV10 yeast and Angel yeast 818 through co-fermentation.
The sensory scores and alcohol contents of the fruit wines prepared in examples 1 to 8 are shown in Table 1 in terms of their ability to scavenge DPPH free radicals.
As can be seen from the experimental results of table 1: the phyllanthus emblica fruit wine prepared by the method has higher sensory score and higher alcoholic strength.
Furthermore, from the experimental results of 1, it can be seen that: the removal capacity of the phyllanthus emblica fruit wine prepared in the examples 1-3 on DPPH free radicals reaches more than 80 percent, and is far higher than that of the phyllanthus emblica fruit wine prepared in the examples 4-5; has excellent antioxidant effect. This indicates that: in the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials, the yeast plays an important role in the antioxidant effect of the phyllanthus emblica fruit wine. In the process of preparing the emblic leafflower fruit wine, only the emblic leafflower fruit wine prepared by jointly fermenting the mixed yeast consisting of DV10 yeast and Angel yeast SY has very excellent antioxidation; the antioxidant effect of the phyllanthus emblica wine is far higher than that of the phyllanthus emblica wine prepared by single DV10 yeast, angel yeast SY or other yeasts through fermentation, and simultaneously, the phyllanthus emblica wine is also far higher than that of the phyllanthus emblica wine prepared by combination of other yeasts.
Claims (10)
1. A preparation method of phyllanthus emblica fruit wine is characterized by comprising the following steps:
(1) Selecting fresh emblic leafflower fruit to prepare emblic leafflower fruit pulp;
(2) Adding pectinase into the emblic leafflower fruit pulp for enzymolysis to obtain an enzymolysis liquid;
(3) Adding sugar and potassium metabisulfite into the enzymatic hydrolysate, and uniformly mixing to obtain a phyllanthus emblica fruit wine fermentation raw material;
(4) Inoculating yeast into the raw material for fermenting the phyllanthus emblica fruit wine, and filtering the fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine.
2. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein in the step (1), the specific preparation method of the emblic leafflower fruit pulp comprises the following steps: adding water into fresh phyllanthus emblica fruits, and pulping by using a pulping machine to obtain phyllanthus emblica fruit pulp;
wherein the weight ratio of fresh emblic leafflower fruit to water is 1;
most preferably, the weight ratio of fresh emblic leafflower fruit to water is 1.
3. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein in the step (2), the addition amount of the pectinase is 0.1-0.3% of the weight of the emblic leafflower fruit pulp;
most preferably, the pectinase is added in an amount of 0.15% by weight of the pulp of Phyllanthus emblica.
4. A preparation method of the emblic leafflower fruit wine according to claim 1, wherein the enzymolysis conditions in the step (2) are as follows: carrying out enzymolysis for 1-3 h at 45-55 ℃;
most preferably, the enzymolysis conditions in step (2) are: enzymolysis at 50 deg.C for 2h.
5. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein the addition amount of the potassium metabisulfite in the enzymolysis solution in the step (3) is 0.1-0.3 g/L;
the addition amount of the potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.2g/L.
6. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein the addition amount of sugar in the enzymolysis liquid in the step (3) is 250-350 g/L;
most preferably, the addition amount of the sugar in the enzymatic hydrolysate in the step (3) is 300g/L.
7. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein the adding amount of the yeast in the step (4) is 0.4-0.6 g/L.
8. The method for preparing the emblic leafflower fruit wine according to claim 1, wherein the yeast in the step (4) is composed of DV10 yeast and Angel yeast SY.
9. The preparation method of the emblic leafflower fruit wine according to claim 8, wherein the weight ratio of DV10 yeast to Angel yeast SY is 1-5;
most preferably, the weight ratio of DV10 yeast to angel yeast SY is 1.
10. The preparation method of the emblic leafflower fruit wine according to claim 1, wherein the specific conditions of the fermentation in the step (4) are as follows: fermenting for 20-40 days at 20-30 ℃;
most preferably, fermentation is carried out at 25 ℃ for 30 days.
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| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
| KR20210076295A (en) * | 2019-12-13 | 2021-06-24 | 대한민국(농촌진흥청장) | Preparing method for wine containing high polyphenol |
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| CN101041800A (en) * | 2007-04-25 | 2007-09-26 | 北京航空航天大学 | Preparation method of dragon fruit wine |
| KR20130107441A (en) * | 2012-03-22 | 2013-10-02 | 완도농업기술센터 | Method of preparing eriobotrya japonica wine |
| CN103484293A (en) * | 2013-09-17 | 2014-01-01 | 攀枝花学院 | Emblic leafflower fruit fruit-tea wine and preparation method thereof |
| CN105462743A (en) * | 2014-08-20 | 2016-04-06 | 中国林业科学研究院资源昆虫研究所 | Phyllanthus emblica fruit wine preparation method and Phyllanthus emblica fruit wine prepared through method |
| CN106047564A (en) * | 2016-07-22 | 2016-10-26 | 仲恺农业工程学院 | Brewing method of grapefruit wine |
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