CN102876539A - Method for improving anthocyanin content in red bayberry wine - Google Patents
Method for improving anthocyanin content in red bayberry wine Download PDFInfo
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- CN102876539A CN102876539A CN201210392290XA CN201210392290A CN102876539A CN 102876539 A CN102876539 A CN 102876539A CN 201210392290X A CN201210392290X A CN 201210392290XA CN 201210392290 A CN201210392290 A CN 201210392290A CN 102876539 A CN102876539 A CN 102876539A
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Abstract
The invention belongs to the fields of fruit deep processing and fruit wine processing and relates to a method for improving the anthocyanin content in red bayberry wine. According to the characteristic that the anthocyanin in the red bayberry wine brewing process can be easily degraded, and the anthocyanin in the red bayberry juice is firstly separated and is added after the fermentation completion of the anthocyanin separated red bayberry juice, so the anthocyanin content in the red bayberry wine products can be obviously improved. After the juice of fresh red bayberries is taken, filtration and centrifugation are carried out, clean red bayberry juice is obtained, a macroporous adsorption resin column is adopted for adsorption, the anthocyanin is adsorbed onto the resin column, and decolored red bayberry juice flows out from the column, so the red bayberry juice are separated into two parts including the anthocyanin part and the decolored red bayberry juice part, the decolored red bayberry juice is fermented according to the conventional fruit wine brewing technology, substances including red bayberry anthocyanin and the like adsorbed onto the resin column are eluted by acid edible alcohol and are added after the fermentation completion of the decolored red bayberry juice, and then, the subsequent treatment including pectin adding, clarification, ageing and the like is carried out according to the conventional fruit wine production process, so the anthocyanin content in red bayberry wine is improved.
Description
Technical field
The invention belongs to food processing field, relate to deep processing of red bayberry, be specifically related to improve the production method of red hayberry wine anthocyanidin content.
Background technology
Red bayberry (Myrica rubra Sieb et Zucc) is the Myruca ceas red bayberry spp.ing plant, originate in China southeast, on the south the Yangtze valley cultivation is arranged all now, the provinces such as main product Zhejiang, Jiangsu, Fujian, Jiangxi, Hunan and Guangdong, but cultivated area, output and quality etc. all with Zhejiang for.Red bayberry is nutritious, has better nutritivity and health care to be worth, and fresh fruit sugar degree 8%～12% contains organic acid 1.0%～3.2%, and contains abundant VITAMIN and mineral substance.According to the mature fruit color and luster, red bayberry can divide white race, Red Indian race, pink kind and crow to plant 4 classes, wherein the crow kind red bayberry take the water chestnut kind as representative because it is rich in the characteristics tempos such as anthocyanidin, acidity are lower, sour and sweet palatability very fast.
Except the white race red bayberry, most ripe red bayberries are scarlet in atropurpureus, are rich in take Cy-3-G as main anthocyanidin.Studies show that more and more the multiple pharmacological effect such as that anthocyanidin has is anti-oxidant, antitumor, reducing blood-fat, hypoglycemic, control cardiovascular and cerebrovascular diseases, anti-inflammatory, promotion eyesight have broad application prospects in the exploitation of protective foods and medicine.
Red bayberry belongs to berry, and juice is abundant, adopts to rot easily afterwards, and the marketing fresh shelf-lives is shorter.Because the Waxberry fruit ripening stage, listing was concentrated on the occasion of rainy season in midsummer, again not storage tolerance transportation of the utmost point, along with the increase of red bayberry output, the problem of red bayberry " it is difficult to sell fruit " becomes increasingly conspicuous, and the processing of carrying out red bayberry is more and more important.Red bayberry adopts the method for sugaring, steeping in wine to preserve usually traditionally, and main products has glazed waxberry, canned arbutu, gooseberry jam, red bayberry soaking wine etc., and is wherein famous with the red bayberry soaking wine.Develop again in recent years a series of red bayberry converted products, such as red bayberry juice, waxberry wine, red bayberry inspissated juice etc.Seed selection success along with good red bayberry kind is rapidly developed take products such as production cranberry juice and red hayberry wines as main red bayberry processing industry.
In the deep processed product of red bayberry, red hayberry wine is to be subject to the kind that industry is paid much attention to always.This mainly is that if can brew and the similar fruit wine product of cranberry juice color and luster, one obtains the human consumer surely likes because red bayberry is bright in colour; Next is that the fruit wine industry is the direction that China greatly develops.But in the practice that red hayberry wine is produced, it is found that cranberry juice bright in colour during the fermentation its color disappear gradually and take off, its anthocyanidin content remains little when finishing to whole fruit wine production process, and appearance luster and human consumer's expected value differs larger, seriously perplexs the development of red hayberry wine industry.
Patent 200610052087.2 discloses a kind of production method of red bayberry (myrica rubra) dry wine wine, and the method is by three sugaring primary fermentations, three tank switchings and three sealing secondary fermentation, again through clarification, freezing ageing, blend and the process such as ultrafiltration membrance filter, acquisition red bayberry (myrica rubra) dry wine wine.But since red bayberry in anthocyanidin be Cy-3-G more than 90%, wait art breading by fermentation after, the anthocyanidin more than 80% all is decomposed, and just finds that aborning red cranberry juice becomes gradually near incarnadine even colourless red hayberry wine.In order to preserve better the anthocyanidin of red hayberry wine product, Zhong Ruimin etc. (2005) report adopts the aluminium alginate Immobilized yeast, can make anthocyanidin keep 40%～50%, think that the vigor that immobilization makes yeast produce beta-glucosidase descends, aluminum ion and bayberry cyanidin react and form the more stable mixture of color and luster simultaneously, have therefore improved the retention rate of anthocyanidin.Patent 200510111686.2 discloses a kind of bayberry cyanidin extract for preparing to method, the method comprises that mainly the techniques such as extraction using alcohol, filtration, Recycled ethanol, macroporous resin adsorption, water washing resin post, ethanol elution, Recycled ethanol, vacuum-drying obtain bayberry cyanidin extract, use as food dye.The method is the universal method of anthocyanidin preparation, the technological process more complicated.And since in the red bayberry anthocyanidin content be not very high, in Cy-3-G, the high-content of bibliographical information is 250mg/L only, only produces bayberry cyanidin, utilization rate of raw materials is very low.In addition, according to our research, anthocyania pigment is made after the powder, when again dissolving, and water-soluble to some extent decline.The present invention must have fermentable sugars to exist according to yeast and be produced cofactor by the yeast utilization, by could the degrade principle of anthocyanidin of cofactor and enzyme acting in conjunction, propose first its anthocyanidin to be separated before the cranberry juice fermentation, row joins the method for karusen again after Primary Fermentation and secondary fermentation end, thereby significantly improves the anthocyanidin content of red hayberry wine.Not yet find same or similar patent report.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who is rich in anthocyanidin red hayberry wine product.
Be that the present invention is take new arbutus as main raw material, after squeezing the juice, the anthocyanidin in the cranberry juice is separated in advance, avoid anthocyanidin to be subject to the effect of yeast and meta-bolites thereof, the cranberry juice of anthocyanidin to be separated adds after fermenting and finishing again, thereby significantly improves the anthocyanidin content in the red hayberry wine product.Also utilize the edible ethanol of processing through deodorization to soak waxberry flesh, anthocyanidin alcohol vat liquor is rich in acquisition, also after finishing, the cranberry juice fermentation adds, further improve the anthocyanidin content of red hayberry wine, in the situation that does not add exogenous anthocyanidin, improve the anthocyanidin content of red hayberry wine product, thereby improve the quality of red hayberry wine.
The present invention realizes by following manner:
1, obtaining of cranberry juice: fresh dark red bayberry is pressed extracting juice with squeezing machine after cleaning, avoid the fruit stone of crushing, and obtains the turbid juice of red bayberry.After red bayberry is got juice, after filtration with speed centrifugal treating more than 3000 rev/mins, obtain clear waxberry juice and pulp.
2, the separation of anthocyanidin in the clear waxberry juice: clear waxberry juice is with adsorbing through pretreated macroporous adsorptive resins, the materials such as anthocyanidin are adsorbed on the resin column, the decolouring cranberry juice flows out in post, treat that resin column adsorbs when saturated, with solvent with material wash-outs such as anthocyanidin, thereby original juice of red bayberry is divided into anthocyanidin part and decolouring cranberry juice two portions.The materials such as bayberry cyanidin that are adsorbed in resin column are that 0.1%～0.5% concentrated hydrochloric acid, volume fraction of ethanol are 30%～95% edible alcohol water solution wash-out with containing volume fraction, obtain the bayberry cyanidin spirituous solution, and adding after decolour cranberry juice Primary Fermentation and secondary fermentation are finished.The resin column that has adsorbed anthocyanidin need not the water flushing, directly contains sour edible ethanol wash-out and gets final product with above-mentioned.The anthocyanidin edible alcohol solution of wash-out also need not through other subsequent disposal, directly adds karusen and gets final product.
3, the extraction of waxberry flesh anthocyanidin: the turbid juice of red bayberry filters/pulp after centrifugal with 0.5～1.0 times of volume, to contain volume fraction be that 0.1%～0.5% concentrated hydrochloric acid, volume fraction of ethanol are 30%～95% edible ethanol immersion, 4～30 ℃ of extraction temperatures, extraction time 1～7 day, then filter and obtain vat liquor, and adding after decolour cranberry juice Primary Fermentation and secondary fermentation are finished.
4, the fermentation of decolouring cranberry juice: decolouring cranberry juice routinely brewing fruit wine technology ferments, and mainly comprises the technological processs such as composition adjustment, sterilization, cooling, inoculation yeast, Primary Fermentation and secondary fermentation.With the sucrose sugar addition be 23～26 the degree, leavening temperature is 18～35 ℃.
5, the adding of pigment solution: after the cranberry juice fermentation ends of decolouring, to add decolouring cranberry juice karusen from pigment solution and the pulp lixiviate pigment solution of polymeric adsorbent wash-out, and then carry out the processing such as follow-up lower glue, clarification, ageing according to conventional technique for producing fruit wine, thereby obtain high anthocyanidin content red hayberry wine product.Also can not add and from pulp, extract the pigment that obtains, only add the pigment that from cranberry juice, separates.
Advantage of the present invention is: the degradation characteristic of brewageing middle anthocyanidin according to red hayberry wine, bayberry cyanidin is separated in advance, add again after the fermentation ends, avoid the effect of yeast, in the situation of not adding exogenous anthocyanidin, significantly improve the anthocyanidin content of red hayberry wine product.In the anthocyanidin process in separating original juice of red bayberry, adsorb saturated macroporous resin column and need not the water flushing, directly get final product with containing sour edible alcohol solution wash-out, elutriant also need not through other subsequent disposal, directly adds decolouring cranberry juice karusen and gets final product.
Description of drawings
Accompanying drawing is processing technology routine figure of the present invention.
Embodiment
Following examples only are used for setting forth the present invention, do not limit protection scope of the present invention.Those skilled in the art all can realize purpose of the present invention according to above scope of disclosure.
Embodiment 1
Ripe fresh Biqi bayberry 10kg, the tap water flushing is filtered dry moisture, fruit stone is pulled in making beating out, pulp place 4000 rev/mins centrifugal, must clarify the about 7.5kg of cranberry juice, the about 0.8kg of pulp.The clarification cranberry juice is equipped with 480mL with diameter 3.5cm, high 60cm and adsorbs at twice through the chromatographic column of pretreated macroporous resin (resin of the models such as X-5, AB-8 all can), collects the cranberry juice 7.0kg through decolouring.Be adsorbed in the anthocyanidin of resin column with containing the 60% edible ethanol wash-out that volume fraction is 0.2% hydrochloric acid, obtain the about 0.5L of elutriant.Pulp at 4 ℃ of lower immersion 48h, filters to get soak solution 0.5L with the 0.5L same solvent.Decolouring cranberry juice sucrose sugar addition to 25 ° Brix, be heated to 90 ℃ and keep 10min to sterilize, be cooled to the activated wine active dry yeast of inoculation after 35 ℃, the yeast consumption is 0.02% mass concentration, tank switching separate fermentation throw out after 25 ℃ of 2 weeks of fermentation, carry out 2 weeks of secondary fermentation, add bayberry cyanidin elutriant and pulp soak solution, again according to technique for producing fruit wine carry out lower glue, clarification, ageing, blend, the processing such as can, obtain at last about color and luster is scarlet, anthocyanidin content is high red hayberry wine product 6.5L.The anthocyanidin that keeps in the new wine of red bayberry reaches more than 80% of raw material anthocyanidin total amount.
Embodiment 2
Ripe fresh Biqi bayberry 10kg, the tap water flushing is filtered dry moisture, fruit stone is pulled in making beating out, pulp place 4000 rev/mins centrifugal, must clarify the about 7.5kg of cranberry juice, the about 0.8kg of pulp.The clarification cranberry juice is equipped with 480mL with diameter 3.5cm, high 60cm and adsorbs at twice through the chromatographic column of pretreated macroporous resin (resin of the models such as X-5, AB-8 all can), collects the cranberry juice 7.0kg through decolouring.Be adsorbed in the anthocyanidin of resin column with containing the 60% edible ethanol wash-out that volume fraction is 0.2% hydrochloric acid, obtain the about 0.5L of elutriant.Decolouring cranberry juice sucrose sugar addition to 25 ° Brix, be heated to 90 ℃ and keep 10min to sterilize, be cooled to the activated wine active dry yeast of inoculation after 35 ℃, the yeast consumption is 0.02% mass concentration, tank switching separate fermentation throw out after 25 ℃ of 2 weeks of fermentation, carry out 2 weeks of secondary fermentation, add the bayberry cyanidin elutriant, again according to technique for producing fruit wine carry out lower glue, clarification, ageing, blend, the processing such as can, obtain at last about color and luster is scarlet, anthocyanidin content is high red hayberry wine product 6.5L.The anthocyanidin that keeps in the new wine of red bayberry reaches more than 80% of original juice of red bayberry anthocyanidin total amount.
Embodiment 3
Ripe fresh Biqi bayberry 500kg, the tap water flushing is filtered dry moisture, and juice extractor is squeezed the juice, and avoids fruit stone broken in the process of squeezing the juice, and pulp places 8000 rev/mins of industry high speed whizzers centrifugal, must clarify the about 375kg of cranberry juice, the about 40kg of pulp.The clarification cranberry juice is equipped with 7.5L through the chromatographic column gradation absorption of pretreated macroporous resin (resin of the models such as X-5, AB-8 all can) with diameter 10cm, high 120cm, collects the cranberry juice 350kg through decolouring.Be adsorbed in the anthocyanidin of resin column with containing the 60% edible ethanol wash-out that volume fraction is 0.2% hydrochloric acid, obtain the about 25L of elutriant.Pulp at 4 ℃ of lower immersion 48h, filters to get soak solution 25L with the 25L same solvent.Decolouring cranberry juice sucrose sugar addition to 25 ° Brix, be heated to 90 ℃ and keep 10min to sterilize, be cooled to the activated wine active dry yeast of inoculation after 35 ℃, the yeast consumption is 0.02% mass concentration, tank switching separate fermentation throw out after 25 ℃ of 2 weeks of fermentation, carry out 2 weeks of secondary fermentation, add bayberry cyanidin elutriant and pulp soak solution, again according to technique for producing fruit wine carry out lower glue, clarification, ageing, blend, the processing such as can, obtain at last about color and luster is scarlet, anthocyanidin content is high red hayberry wine product 325L.The anthocyanidin that keeps in the new wine of red bayberry reaches more than 80% of raw material anthocyanidin total amount.
Embodiment 4
Ripe fresh Biqi bayberry 500kg, the tap water flushing is filtered dry moisture, and juice extractor is squeezed the juice, and avoids fruit stone broken in the process of squeezing the juice, and pulp places 8000 rev/mins of industry high speed whizzers centrifugal, must clarify the about 375kg of cranberry juice, the about 40kg of pulp.The clarification cranberry juice is equipped with 7.5L through the chromatographic column gradation absorption of pretreated macroporous resin (resin of the models such as X-5, AB-8 all can) with diameter 10cm, high 120cm, collects the cranberry juice 350kg through decolouring.Be adsorbed in the anthocyanidin of resin column with containing the 60% edible ethanol wash-out that volume fraction is 0.2% hydrochloric acid, obtain the about 25L of elutriant.Decolouring cranberry juice sucrose sugar addition to 25 ° Brix, be heated to 90 ℃ and keep 10min to sterilize, be cooled to the activated wine active dry yeast of inoculation after 35 ℃, the yeast consumption is 0.02% mass concentration, tank switching separate fermentation throw out after 25 ℃ of 2 weeks of fermentation, carry out 2 weeks of secondary fermentation, add the bayberry cyanidin elutriant, again according to technique for producing fruit wine carry out lower glue, clarification, ageing, blend, the processing such as can, obtain at last about color and luster is scarlet, anthocyanidin content is high red hayberry wine product 325L.The anthocyanidin that keeps in the new wine of red bayberry reaches more than 80% of original juice of red bayberry anthocyanidin total amount.
Reference
Zhong Ruimin, Ceng Qingxiao, Liu Feng, etc. the aluminium alginate fixed yeast improves the anthocyanogen stability study in the waxberry wine fermentation. Food science, 2005,26 (11): 94-98.
Claims (9)
1. method that improves the blue or green cellulose content of fermentation waxberry hops, it is characterized in that, original juice of red bayberry is divided into decolouring cranberry juice and anthocyanidin two portions before fermentation, the cranberry juice that only decolours becomes the decolouring karusen through Primary Fermentation and secondary fermentation, anthocyanidin adds after fermentation ends, and then carry out the subsequent disposal such as lower glue, clarification, ageing by the fruit wine production method, thereby obtain high anthocyanidin content fermentation waxberry wine.
2. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1 is characterized in that, after new arbutus is squeezed the juice, by filtering/technology such as centrifugal, obtains clear waxberry juice and waxberry flesh.
3. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1, it is characterized in that, the clear waxberry juice that claim 2 obtains is processed with macroporous adsorptive resins, the decolouring original juice of red bayberry directly flows out from resin column, be adsorbed in anthocyanidin acid concentration in the resin column and be 0.1%～0.5% the sour solvent elution that contains, thereby original juice of red bayberry is divided into decolouring original juice of red bayberry and bayberry cyanidin class pigment two portions.
4. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1, it is characterized in that, the decolouring cranberry juice that claim 3 obtains is after allotment, sterilization, the inoculation fruit wine yeast, regulate leavening temperature and be 20～35 ℃ and carried out Primary Fermentation and secondary fermentation totally 20～60 days, obtain the karusen that decolours.
5. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1, it is characterized in that, with the waxberry flesh acid concentration that obtains in the claim 2 be 0.1%～0.5% contain sour solvent soaking 4～24 hours, squeeze and filter obtains containing anthocyanidin solution.
6. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1, it is characterized in that, anthocyanidin solution with claim 3 acquisition, waxberry flesh soak solution independent or that obtain with claim 5 adds the decolouring karusen that obtains in the claim 4, thereby obtains being rich in anthocyanidin red bayberry karusen.
7. the method for the blue or green cellulose content of described raising fermentation waxberry hops according to claim 1, it is characterized in that, claim 6 obtains is rich in anthocyanidin red bayberry karusen and need passes through the subsequent techniques such as lower glue, clarification, ageing and process, thereby obtains to be rich in anthocyanidin fermentation waxberry wine.
According to claim 3 with the method for the blue or green cellulose content of the described raising fermentation waxberry of claim 5 hops, it is characterized in that described solvent is edible ethanol, its concentration is 30～95%.
According to claim 3 with the method for the blue or green cellulose content of the described raising fermentation waxberry of claim 5 hops, it is characterized in that described acid is hydrochloric acid or acetic acid.
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| CN103396913A (en) * | 2013-07-30 | 2013-11-20 | 苏州苏东庭生物科技有限公司 | Processing method for novel waxberry sparkling wine |
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| CN105273954A (en) * | 2015-11-24 | 2016-01-27 | 来凤县古杨梅食品开发有限责任公司 | Method for preparing steeping liquor rich in waxberry polyphenol |
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| CN105995344A (en) * | 2016-05-26 | 2016-10-12 | 长沙湘资生物科技有限公司 | Blueberry vinegar beverage product and making method thereof |
| CN105995369A (en) * | 2016-05-26 | 2016-10-12 | 董爱文 | Radix polygonati officinalis healthcare compound particle |
| CN106957779A (en) * | 2017-04-14 | 2017-07-18 | 安徽金鹰农业科技有限公司 | A kind of blueberry fruit wine preparation method for extracting anthocyanidin |
| CN110713886A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Preparation method of red bayberry wine |
| CN113493728A (en) * | 2020-03-20 | 2021-10-12 | 九阳股份有限公司 | Fruit wine brewing method of food processor and food processor |
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| CN102876539B (en) | 2013-08-28 |
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