CN115418292B - Preparation method of phyllanthus emblica fruit wine - Google Patents
Preparation method of phyllanthus emblica fruit wine Download PDFInfo
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- CN115418292B CN115418292B CN202211015895.7A CN202211015895A CN115418292B CN 115418292 B CN115418292 B CN 115418292B CN 202211015895 A CN202211015895 A CN 202211015895A CN 115418292 B CN115418292 B CN 115418292B
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- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 194
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 129
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 240000009120 Phyllanthus emblica Species 0.000 title abstract 9
- 238000000855 fermentation Methods 0.000 claims abstract description 81
- 230000004151 fermentation Effects 0.000 claims abstract description 72
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 71
- 239000002994 raw material Substances 0.000 claims abstract description 46
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 25
- 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 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000009609 fructus phyllanthi Substances 0.000 claims abstract description 11
- 244000119298 Emblica officinalis Species 0.000 claims description 185
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000004537 pulping Methods 0.000 claims description 10
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 10
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 230000003213 activating effect Effects 0.000 description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 229930006000 Sucrose Natural products 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 10
- 238000011081 inoculation Methods 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 8
- 230000000415 inactivating effect Effects 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 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- -1 DPPH radicals Chemical class 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
- 238000012545 processing Methods 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method 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
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 241001627955 Tetraodon lineatus Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 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 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 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
- 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
- 235000013324 preserved food Nutrition 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
- 238000011160 research Methods 0.000 description 1
- 208000026451 salivation Diseases 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
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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 phyllanthus emblica fruits to prepare phyllanthus emblica pulp; (2) Adding pectase into fructus Phyllanthi pulp for enzymolysis to obtain enzymolysis solution; (3) Adding sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a fermentation raw material of the phyllanthus emblica fruit wine; (4) Inoculating saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine for fermentation, and filtering fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine. The phyllanthus emblica fruit wine prepared by the method has higher alcoholicity, higher 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
Emblic leafflower fruit (Phyllanthus emblica Linn.) is a plant of Phyllanthus genus of Euphorbiaceae family and is distributed in China in Jiangxi, fujian, taiwan, guangdong, hainan, guangxi, sichuan, guizhou and Yunnan provinces. The fruit is rich in various vitamins, and has effects of promoting salivation, quenching thirst, moistening lung, resolving phlegm, treating cough and laryngalgia, and relieving globefish poisoning. Modern pharmacological researches have shown that the phyllanthus emblica fruits also have the effects of resisting cancer, resisting oxidation, reducing blood sugar, reducing blood fat and the like. At present, the processing of phyllanthus emblica fruits can be used for producing canned food and health-care food besides candied fruit products.
Chinese patent No. CN 106398948A discloses a brewing method of phyllanthus emblica compound 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 prepared phyllanthus emblica fruit wine are still to be further improved.
Disclosure of Invention
In order to solve at least one of the technical problems in the prior art, the invention provides a preparation method of phyllanthus emblica fruit wine.
The technical problems to be solved by the invention are realized by the following technical scheme:
a preparation method of phyllanthus emblica fruit wine, which comprises the following steps:
(1) Selecting fresh phyllanthus emblica fruits to prepare phyllanthus emblica pulp;
(2) Adding pectase into fructus Phyllanthi pulp for enzymolysis to obtain enzymolysis solution;
(3) Adding sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a fermentation raw material of the phyllanthus emblica fruit wine;
(4) Inoculating saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine for fermentation, and filtering fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine.
The invention provides a brand-new preparation method of the phyllanthus emblica fruit wine, which aims to solve the problems of low alcohol content and insufficient sensory scores of phyllanthus emblica fruit wine prepared in the prior art, and the phyllanthus emblica fruit wine prepared by the method has higher alcohol degree and higher sensory scores.
Preferably, in the step (1), the specific preparation method of the phyllanthus emblica fruit pulp comprises the following steps: fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp;
wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:1-3.
Most preferably, the weight ratio of fresh phyllanthus emblica fruit to water is 1:2.
Preferably, in the step (2), the addition amount of the pectase is 0.1-0.3% of the weight of the phyllanthus emblica pulp.
Most preferably, the pectase is added in an amount of 0.15% by weight of the phyllanthus emblica pulp.
Preferably, the enzymolysis conditions in step (2) are: enzymolysis is carried out at 45-55 ℃ for 1-3.
Most preferably, the enzymolysis conditions in step (2) are: enzymolysis is carried out for 2 hours at 50 ℃.
Preferably, the addition amount of potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.1-0.3 g/L.
The addition amount of potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.2g/L.
Preferably, the addition amount of sugar in the enzymolysis liquid in the step (3) is 250-350 g/L.
Most preferably, the sugar addition amount in the enzymolysis liquid in the step (3) is 300g/L.
Preferably, the yeast in the step (4) is added in an amount of 0.4-0.6 g/L.
Preferably, the yeast is activated before inoculation, and the yeast is inoculated into the phyllanthus emblica fruit wine fermentation raw material in the form of yeast activating solution.
Preferably, the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the weight ratio of 5-15 times and the mass fraction of 2-5%, and activating at 30-40 ℃ for 20-40 min.
Most preferably, the preparation method of the saccharomycete activating solution comprises the following steps: the saccharomycetes are added into sucrose solution with the mass fraction of 3% and the weight is 10 times that of the saccharomycetes, and the saccharomycetes are activated for 30min at 35 ℃.
Preferably, the yeast in step (4) consists of DV10 yeast and Angel yeast SY.
The inventor further discovers that in the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials, saccharomycetes play an important role in the antioxidation of the phyllanthus emblica fruit wine. The inventor has surprisingly found in a large number of experiments that in the process of preparing the phyllanthus emblica fruit wine, the phyllanthus emblica fruit wine prepared by adopting mixed saccharomycetes composed of DV10 saccharomycetes and Angel saccharomycetes SY through co-fermentation has very excellent antioxidation; the antioxidation effect is far higher than that of phyllanthus emblica fruit wine prepared by fermenting DV10 yeast, angel yeast SY or other yeasts, and is also far higher than that of phyllanthus emblica fruit wine prepared by combining other yeasts.
Preferably, the weight ratio of DV10 yeast to Angel yeast SY is 1-5:1-5.
Most preferably, the DV10 yeast and Angel yeast SY are present in a weight ratio of 1:1.
Preferably, the specific conditions of the fermentation in step (4) are: fermenting at 20-30 deg.c for 20-40 d.
Most preferably, fermentation is carried out at 25℃for 30d.
The beneficial effects are 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 alcoholicity and higher sensory score; in addition, in the process of preparing the phyllanthus emblica fruit wine, the phyllanthus emblica fruit wine prepared by co-fermenting mixed yeast consisting of DV10 yeast and Angel yeast SY by adopting saccharomycetes has very excellent antioxidation effect.
Detailed Description
The present invention will be described in further detail with reference to the following examples, which are not intended to limit the invention in any way.
The DV10 yeasts, angel yeasts SY, angel yeasts 818 employed in the present invention and in the examples below are all conventional yeasts that can be purchased by one skilled in the art via the purchasing route. The remaining raw materials, not specifically noted, are conventional raw materials that can be purchased by one skilled in the art via a purchasing route.
In the examples, the alcohol content was measured by the alcohol meter method described in GB/T15038-2006.
The sensory evaluation method in the examples is as follows: reference is made to the sensory evaluation method in GB/T15038-2006; and inviting 11 persons with certain fruit wine evaluation capability, scoring each item of the phyllanthus emblica fruit wine according to an phyllanthus emblica fruit wine sensory scoring standard table, removing the lowest score and the highest score, calculating the average value of the scores of the remaining 9 persons, and obtaining the final score of the phyllanthus emblica fruit wine.
Specific methods for the scavenging ability of DPPH radicals in the examples are:
(1) Mixing 2mL of phyllanthus emblica fruit wine to be detected 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 supernatant, testing absorbance at 517nm, and marking as Ax;
(2) Mixing 2mL of phyllanthus emblica fruit wine to be detected with 2mL of absolute ethanol solution, centrifuging after 30min to obtain supernatant, testing absorbance at 517nm, and marking as Ay;
(3) 2mL of absolute ethanol was mixed with 2mL of DPPH absolute ethanol solution (DPPH concentration of 0.05 g/L), absorbance at 517nm was measured for 30min, and labeled Az;
DPPH radical scavenging ability (%) = (Ax-Ay)/az×100%.
Table 1 organoleptic evaluation of phyllanthus emblica fruit wine
Example 1 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 30d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the saccharomycete consists of DV10 saccharomycete and Angel saccharomycete SY in the weight ratio of 1 to 1.
Example 2 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:1;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 55deg.C for 1 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.1% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 20d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.4g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the saccharomycete consists of DV10 saccharomycete and Angel saccharomycete SY in the weight ratio of 1 to 3.
Example 3 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:3;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 45deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the addition amount of pectase is 0.3% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 40d at 20 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.6g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the saccharomycete consists of DV10 saccharomycete and Angel saccharomycete SY in the weight ratio of 5 to 1.
Example 4 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 30d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the microzyme is DV10 microzyme.
Example 4 differs from example 1 in that example 1 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, phyllanthus emblica fruit wine is prepared by co-fermentation using a mixed yeast comprising DV10 yeast and Angel yeast SY. Whereas example 4 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, only DV10 yeast was used for fermentation to prepare phyllanthus emblica fruit wine.
Example 5 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 30d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the saccharomycete is Angel yeast SY.
Example 5 differs from example 1 in that example 1 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, phyllanthus emblica fruit wine is prepared by co-fermentation using a mixed yeast comprising DV10 yeast and Angel yeast SY. Whereas example 5 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, only Angel yeast SY was used for fermentation to prepare phyllanthus emblica fruit wine.
Example 6 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting at 25 ℃ for 30 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid into the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the yeast is Angel yeast 818.
Example 6 differs from example 1 in that example 1 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, phyllanthus emblica fruit wine is prepared by co-fermentation using a mixed yeast comprising DV10 yeast and Angel yeast SY. Whereas example 6 in the preparation of phyllanthus emblica fruit wine from phyllanthus emblica fruit, only Angel yeast 818 was used for fermentation to prepare phyllanthus emblica fruit wine.
Example 7 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 30d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid to the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the microzyme consists of Angel yeast 818 and Angel yeast SY in a weight ratio of 1:1.
Example 7 differs from example 1 in that example 1 in the process of preparing phyllanthus emblica fruit wine from phyllanthus emblica fruits, phyllanthus emblica fruit wine is prepared by co-fermentation using a mixed yeast consisting of DV10 yeast and Angel yeast SY. In example 7, in the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials, mixed saccharomycetes consisting of Angel Yeast 818 and Angel Yeast SY are adopted for co-fermentation to prepare the phyllanthus emblica fruit wine.
Example 8 preparation method of Phyllanthus emblica fruit wine
(1) Fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp; wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:2;
(2) Adding pectase into fructus Phyllanthi pulp, performing enzymolysis at 50deg.C for 2 hr, and inactivating enzyme to obtain enzymolysis solution; wherein, the adding amount of pectase is 0.15% of the weight of the phyllanthus emblica 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 saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine, fermenting for 30d at 25 ℃, and filtering fermentation liquor after fermentation is finished to obtain the phyllanthus emblica fruit wine;
wherein, based on the fermentation raw material of the phyllanthus emblica fruit wine, the adding amount of saccharomycetes is 0.5g/L; activating before yeast inoculation, and inoculating the yeast activated liquid to the phyllanthus emblica fruit wine fermentation raw material; the preparation method of the saccharomycete activating solution comprises the following steps: adding saccharomycete into sucrose solution with the mass fraction of 3% and weight being 10 times that of saccharomycete, and activating at 35 ℃ for 30min;
the microzyme consists of DV10 microzyme and Angel microzyme 818 in a weight ratio of 1:1.
Example 8 differs from example 1 in that example 1 in the process of preparing phyllanthus emblica fruit wine from phyllanthus emblica fruits, phyllanthus emblica fruit wine is prepared by co-fermentation using a mixed yeast consisting of DV10 yeast and Angel yeast SY. In example 8, in the process of preparing the phyllanthus emblica fruit wine by taking the phyllanthus emblica fruits as raw materials, mixed saccharomycetes consisting of DV10 saccharomycetes and Angel saccharomycetes 818 are adopted for co-fermentation to prepare the phyllanthus emblica fruit wine.
The sensory scores and the alcoholic strength of the phyllanthus emblica fruit wines prepared in examples 1 to 8 are shown in Table 1 according to the DPPH free radical scavenging capacity.
From the experimental results in table 1, it can be seen that: the phyllanthus emblica fruit wine prepared by the method has higher sensory score and higher alcohol content.
Furthermore, from the experimental results of 1, it can be seen that: the phyllanthus emblica fruit wine prepared in examples 1-3 has the capability of scavenging DPPH free radical more than 80%, which is far higher than the phyllanthus emblica fruit wine prepared in examples 4-5; has excellent antioxidation effect. This illustrates: in the process of preparing the phyllanthus emblica fruit wine by taking phyllanthus emblica fruits as raw materials, saccharomycetes play an important role in the antioxidation of the prepared phyllanthus emblica fruit wine. In the process of preparing the phyllanthus emblica fruit wine, the phyllanthus emblica fruit wine prepared by adopting mixed saccharomycetes composed of DV10 yeast and Angel yeast SY through co-fermentation has very excellent antioxidation effect; the antioxidation effect is far higher than that of phyllanthus emblica fruit wine prepared by fermenting DV10 yeast, angel yeast SY or other yeasts, and is also far higher than that of phyllanthus emblica fruit wine prepared by combining other yeasts.
Claims (9)
1. The preparation method of the phyllanthus emblica fruit wine is characterized by comprising the following steps of:
(1) Selecting fresh phyllanthus emblica fruits to prepare phyllanthus emblica pulp;
(2) Adding pectase into fructus Phyllanthi pulp for enzymolysis to obtain enzymolysis solution;
(3) Adding sugar and potassium metabisulfite into the enzymolysis liquid, and uniformly mixing to obtain a fermentation raw material of the phyllanthus emblica fruit wine;
(4) Inoculating saccharomycetes into the fermentation raw material of the phyllanthus emblica fruit wine for fermentation, and filtering fermentation liquor after the fermentation is finished to obtain the phyllanthus emblica fruit wine;
in the step (2), the addition amount of pectase is 0.1-0.3% of the weight of the phyllanthus emblica pulp;
the enzymolysis conditions in the step (2) are as follows: enzymolysis is carried out for 1 to 3 hours at the temperature of 45 to 55 ℃;
the addition amount of potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.1-0.3 g/L;
the adding amount of sugar in the enzymolysis liquid in the step (3) is 250-350 g/L;
the adding amount of the saccharomycetes in the step (4) is 0.4-0.6 g/L;
the microzyme in the step (4) consists of DV10 microzyme and Angel microzyme SY;
DV10 yeast and Angel yeast SY in a weight ratio of 1-5:1-5;
the specific conditions of the fermentation in the step (4) are as follows: fermenting at 20-30 ℃ for 20-40 d.
2. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein in the step (1), the specific preparation method of phyllanthus emblica fruit pulp is as follows: fresh phyllanthus emblica fruits are selected, added with water and pulped by a pulping machine to obtain phyllanthus emblica pulp;
wherein the weight ratio of fresh phyllanthus emblica fruits to water is 1:1-3.
3. The method of preparing phyllanthus emblica fruit wine according to claim 2, wherein the weight ratio of fresh phyllanthus emblica fruit to water is 1:2.
4. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the adding amount of pectase is 0.15% of the weight of phyllanthus emblica fruit pulp.
5. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the enzymolysis conditions in the step (2) are: enzymolysis is carried out for 2 hours at 50 ℃.
6. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the addition amount of potassium metabisulfite in the enzymolysis liquid in the step (3) is 0.2g/L.
7. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the sugar added in the enzymolysis liquid in the step (3) is 300g/L.
8. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the weight ratio of DV10 yeast to Angel yeast SY is 1:1.
9. The method for preparing phyllanthus emblica fruit wine according to claim 1, wherein the fermentation is carried out for 30d at 25 ℃.
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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 |
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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 |
| KR20210076295A (en) * | 2019-12-13 | 2021-06-24 | 대한민국(농촌진흥청장) | Preparing method for wine containing high polyphenol |
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