CN106010911A - Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method - Google Patents
Preparation method of honey and chrysanthemum alcoholic drink and product prepared by preparation method Download PDFInfo
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Abstract
The invention discloses a preparation method of honey and chrysanthemum alcoholic drink and a product prepared by the preparation method, and aims to solve the problems that as the conventional chrysanthemum wine is extracted and prepared by modes of soaking or fermentation and the like, functional ingredients in chrysanthemum are not extracted or utilized effectively, physiological activity of the chrysanthemum are not played well, the conventional chrysanthemum wine is single in variety, chrysanthemum is generally used as an ingredient, and the alcoholic content is generally high. Chrysanthemum morifolium is used as a main raw material, an ultrasonic extraction technology is used, extraction efficiency of the functional ingredients of the chrysanthemum is improved, meanwhile, honey is used as an auxiliary material, and the functional ingredients of the chrysanthemum and the honey are blended with base liquor, so that the honey and chrysanthemum alcoholic drink with a certain healthcare function is prepared. Plant components in the chrysanthemum morifolium are extracted in a targeted manner, the content of chlorogenic acid is taken as a standard, an extraction technology is optimized, so that ingredients in the chrysanthemum morifolium are fully utilized, and the quality of the product is guaranteed. Meanwhile, the honey and chrysanthemum alcoholic drink is short in production period, time is saved, energy is also saved, efficiency is high, and utilization efficiency of the chrysanthemum morifolium which is used as a medicine-food resource is improved effectively.
Description
Technical field
The present invention relates to food processing field, the preparation method of a kind of honey chrysanthemum alcoholic drink mixed with fruit juice and the product of preparation thereof.
Background technology
Flos Chrysanthemi (Chrysanthemum morifolium) is the dry capitulum of feverfew chrysanthemum, also name little Tang Huang, little Bai
Chrysanthemum, it is listed as Chinese four your name chrysanthemums with Flos Chrysanthemi, Flos Chrysanthemi, Flos Chrysanthemi, abounds with in Tongxiang City, Zhejiang Province, for " eight Zhe's " it
One.China Flos Chrysanthemi cultivated area about 3333hm2, annual production reaches 5 × 106Kg, accounts for the whole nation and drinks 9/10ths of chrysanthemum total amount.
Flos Chrysanthemi, as one of first genuine medicinal materials of integration of edible and medicinal herbs ratified of health ministry, not only has the highest nutritive value,
And there is the strongest medicinal efficacy.Traditional Chinese medical theory is thought, Flos Chrysanthemi has scattered wind heat clearing away, suppressing the hyperactive liver improving eyesight, heat-clearing and toxic substances removing
Effect, can be used for that anemopyretic cold, headache dizziness, conjunctival congestion be dim-sighted, furuncle swelling toxin.Modern pharmacology research shows, Flos Chrysanthemi
There is antioxidation, antibacterial, infection, antiviral, blood fat reducing, vasodilator and antitumor isoreactivity.Flos Chrysanthemi contains multiple
Functional components, such as volatile oil, flavonoid, Polyphenols, polysaccharide, aminoacid, fatty acid and trace element etc..
Flos Chrysanthemi generally uses and simply dries or drying mode is processed, and occupation mode is also limited to water dissolution wherein
Water miscible effective ingredient.But, the many functional components in Flos Chrysanthemi are lost more in the course of processing, and main component does not has
Have and well utilized, cause the significant wastage of resource.Therefore, explore the method for functional component separating-purifying in Flos Chrysanthemi,
And deep development has the product of its functional component, it is very important.
At present, market occurs in that some utilize Flos Chrysanthemi as the alcohol product of raw material, as Renhe, Beijing wine industry Flos Chrysanthemi Chinese liquor,
Strength board chrysanthemum wine and the chrysanthemum wine of Kaifeng great Song wine industry.In this series products, Flos Chrysanthemi is entered by the main mode using Chinese liquor brewed
Row utilizes, and Flos Chrysanthemi is after Chinese liquor is brewed, then carries out blending allotment；Wherein, Flos Chrysanthemi composition extraction Main Basis experience or extraction
Time is controlled.Meanwhile, the ethanol number of degrees of this series products the highest (if the chrysanthemum wine precision of great Song wine industry is 52%vol,
The Renhe Flos Chrysanthemi Chinese liquor number of degrees are 48%vol), it is not appropriate for majority and drinks.
At present, the production method of China's alcoholic drink mixed with fruit juice mainly includes infusion method, original juice fermentation method, natural juice extraction, adds concentrate
Or add pigment, essence etc..Wherein, original juice fermentation method is relative science, the interpolation composition preferable method of extraction, but work
Skill is more complicated, during producing, it is possible to create unfavorable local flavor or unfavorable composition.And add the method for concentrate dense
In compression process, it is likely to result in the loss of effective ingredient.Natural juice extraction uses more universal, but utilization rate of active components is relatively low,
Significant loss is big.
Chinese patent CN 103911262 A discloses a kind of chrysanthemum wine, and described chrysanthemum wine is made up of following raw material: Flos Chrysanthemi, Du
Secondary, Radix Saposhnikoviae, Radix Aconiti Lateralis Preparata, Radix astragali, Rhizoma Zingiberis, Cortex Cinnamomi, Radix Angelicae Sinensis, Herba Dendrobii, fluorite, Herba Cistanches, Bi, Radix Angelicae Pubescentis, clock breast
Powder, Poria.This chrysanthemum wine uses traditional method to prepare, and utilizes pure plant essence to soak, and medium-height grass the effective elements of the medicine is dissolved in
In grain wine, there is good therapeutic effect, oral administration external.But these wine number of degrees are higher, and there is certain medicinal efficacy, and uncomfortable
Preferably masses drink.
Chinese patent CN 103937635 A discloses a kind of chrysanthemum wine and preparation method thereof, and described chrysanthemum wine is by formula as below ratio
Composition: Flos Chrysanthemi 70-100 part, Radix Angelicae Sinensis 1-5 part, Fructus Lycii 5-15 part, Rhizoma Atractylodis Macrocephalae 3-10 part, Cortex Lycii 1-5 part, yeast 1-20
Part, Oryza glutinosa 15000-45000 part, Fructus Hordei Vulgaris 3000-8000 part.This chrysanthemum wine have alcoholic strength low, light floral odor, taste micro-sweet,
The most suitable for reading, be difficult to the advantages such as liquor-saturated, and possess improving eyesight, control giddy, blood pressure lowering, have fat-reducing, make light of one's life by commiting suicide, not irritability, peace the intestines and stomach,
Profit effect such as blood, temperature compensation.But, this wine uses the mode of fermented wine, can not make Flos Chrysanthemi and all kinds of raw-material merit
The effect of energy property composition is brought into play completely.And make the longest, increase the production cycle of product.
Therefore, explore a kind of efficient, convenient, raw material availability is high, effective ingredient maximize retain alcoholic drink mixed with fruit juice production method,
Tool is of great significance.
Summary of the invention
Mel and Flos Chrysanthemi, as the material of the medicine-food two-purpose of high nutritive value, mostly but are dispensing and are added in drinks, with master
The situation wanting raw material to exist is less.At present, single with the drinks kind that Mel, Flos Chrysanthemi are developed for raw material, mainly send out with Flos Chrysanthemi
Ferment wine or Flos Chrysanthemi soaking wine are main.Flos Chrysanthemi contains abundant functional components, but in existing chrysanthemum wine, to its functional thing
The utilization rate of matter is little, does not pay attention to extraction and the utilization of functional components, therefore the physiologically active of Flos Chrysanthemi can not obtain good
Play.It addition, the most existing chrysanthemum wine number of degrees are the highest, being not appropriate for majority and drink, the low wine market demand is huge
Greatly.
The goal of the invention of the present invention is: use the modes such as immersion, fermentation extract and prepare for existing chrysanthemum wine, its
In functional components be not effectively extracted and utilize, the physiologically active of Flos Chrysanthemi is the most well played, and existing chrysanthemum
Dinner party with singsong girls in attendance kind is single, and Flos Chrysanthemi is usually used as dispensing, and the problem that the number of degrees are the highest, it is provided that the system of a kind of honey chrysanthemum alcoholic drink mixed with fruit juice
Preparation Method and the product of preparation thereof.The present invention, with Flos Chrysanthemi as primary raw material, uses ultrasonic wave extraction to accelerate Flos Chrysanthemi function
Property composition extraction efficiency, simultaneously with Mel as adjuvant, by blending with base liquor allotment, prepare and there is certain health care functions
Honey chrysanthemum alcoholic drink mixed with fruit juice.The present invention is by carrying out target extraction to plant component in Flos Chrysanthemi, using chlorogenic acid content as standard,
Optimize extractive technique, make being fully used of the composition in Flos Chrysanthemi, be effectively improved the utilization rate of Flos Chrysanthemi functional materials,
Ensure product quality.Meanwhile, the present invention is with short production cycle, more saves time, energy-conservation, efficient, is effectively improved Flos Chrysanthemi conduct
The utilization ratio of medicine-food two-purpose resource, and there is controlled quality, the profound exploitation for Flos Chrysanthemi have significant reference
Meaning and practical value.Result of study, it is also shown that the product using the present invention to prepare has higher antioxidation, has
Preferably natural health effect, is worth large-scale promotion and application.It addition, the present invention is by Flos Chrysanthemi coming up from adjuvant
To raw material, be conducive to the kind of abundant market Flos Chrysanthemi product, expand Flos Chrysanthemi product utilization approach, there is preferable city
Field application prospect.
To achieve these goals, the present invention adopts the following technical scheme that
The preparation method of a kind of honey chrysanthemum alcoholic drink mixed with fruit juice, comprises the steps:
(1) soak
Weigh Flos Chrysanthemi fine powder, Flos Chrysanthemi fine powder is placed in the ethanol solution of mass concentration 40-90%, Flos Chrysanthemi and ethanol
Solid-liquid ratio is 1:5-1:30 (m:v), soaks 0.05～10h, obtains the first soak；
(2) supersound process
The first soak that step (1) obtains is carried out supersound process, and ultrasonic temperature is 30-80 DEG C, and ultrasonic power is
100-225W, sonication treatment time is 10-60min, obtains the first sonicated extract；
(3) sucking filtration concentrates
The first sonicated extract obtained is filtered, obtains chrysanthemum extract liquid, chrysanthemum extract liquid is carried out rotary evaporation dense
Contracting, obtains the first concentrate, and wherein, rotary evaporation pressure is 0.05～0.09MPa, and temperature is 40～65 DEG C；
(4) vacuum lyophilization
First concentrate is carried out vacuum lyophilization to after constant weight, obtain Flos Chrysanthemi extract；
(5) allotment
Weigh base liquor, Flos Chrysanthemi extract, Mel respectively, after mix homogeneously, obtain the first allotment wine；
(6) fall degree
Pure water, fall degree to 12～38%vol is added in the first allotment wine；
If the number of degrees of the first allotment wine are 12～38%vol, then without carrying out fall degree；
(7) clarification
Wine after step (6) fall degree is carried out turbidity removal clarification, obtains product.
In described step 5, in terms of 100mL base liquor, the addition of Flos Chrysanthemi extract is 0.5-16g, and the addition of Mel is
1～80g.
In described step 1, after Flos Chrysanthemi dry flower is pulverized, cross 70～100 mesh sieves, obtain Flos Chrysanthemi fine powder.
In described step 1, after Flos Chrysanthemi dry flower is pulverized, cross 100 mesh sieves, obtain Flos Chrysanthemi fine powder.
In described step 1, soaking temperature is room temperature, and soak time is 0.05～10h.
In described step 3, use bottle,suction that the first sonicated extract is carried out sucking filtration, filter out chrysanthemum extract liquid.
In described step 3, rotary evaporation pressure is 0.09MPa, and temperature is 60 DEG C.
In described step 5, base liquor is one or more in rich fragrance wine, Maotai-flavor liquor.
In described step 5, base liquor is one or more in sweet buckwheat wine, corn wine, jowar wine, Radix Et Rhizoma Fagopyri Tatarici wine, rice wine.
In described step 6, in the first allotment wine, add pure water, fall degree to 12～38%vol；Wherein, with the first allotment
The stereometer of wine, 100mL first allocates that to add the volume of pure water in wine be 0.01～319mL.
In described step 7, use Bentonite solution that the wine after step (6) fall degree is carried out turbidity removal clarification.
The mass concentration of described Bentonite solution is 0.1-3.6g/L.
12%vol honey chrysanthemum alcoholic drink mixed with fruit juice is after turbidity removal is clarified, at 65-85 DEG C after pasteurize processes, then by aseptic filling
Dress, obtains product.
Use its product prepared of preceding method.
For foregoing problems, the present invention provides preparation method and the product of preparation thereof of a kind of honey chrysanthemum alcoholic drink mixed with fruit juice.The method bag
Include following steps: immersion, supersound process, sucking filtration concentration, vacuum lyophilization, allocate, degree of fall, clarification.Wherein, warp
After immersion, supersound process, sucking filtration concentration, vacuum lyophilization, the present invention prepares chlorogenic acid content 5.97 ± 0.09mg/g
Flos Chrysanthemi extract.
Unlike the prior art, the present invention passes through target extraction, with chlorogenic acid content as index, by the control to reaction condition
System, efficiently solves the situation of Flos Chrysanthemi functional components waste so that it is utilization rate and nutritive value reach to maximize.Meanwhile,
The present invention, by the control to reaction condition, on the premise of ensureing that Flos Chrysanthemi functional components can be fully utilized, effectively adds
The fast production cycle, improve the production efficiency of tradition alcoholic drink mixed with fruit juice.
Meanwhile, if directly base liquor being mixed with Flos Chrysanthemi extract, products obtained therefrom mouthfeel more stimulates, dense puckery, the wine number of degrees are higher,
It is not suitable for masses to drink.In order to ensure the mouthfeel of chrysanthemum wine, Flos Chrysanthemi extract, Mel, base liquor are compounded by the present invention,
By changing formula, and carry out adding slurry fall degree, prepare have light Flos Chrysanthemi taste, micro-sweet, wine body is complete, color and luster yellowish limpid,
The low wine degree honey chrysanthemum alcoholic drink mixed with fruit juice that Shu Shun coordinates.
To sum up, the present invention first prepares the Flos Chrysanthemi extract containing rich functionality material, and prepares according to this Flos Chrysanthemi extract
Going out honey chrysanthemum alcoholic drink mixed with fruit juice, this honey chrysanthemum alcoholic drink mixed with fruit juice has higher nutritive value.After measured, the total flavones, total of this hydromel
0.1449 ± 0.0003,2.1836 ± 0.0130,0.2585 ± 0.0057g/L phenol and chlorogenic acid content can reach respectively:, always also
Proper energy power, DPPH free radical scavenging activity can reach: 3.26 ± 0.03,95.02 ± 0.80%.Compared with presently commercially available product,
The present invention has preferable anti-oxidation function.Meanwhile, preparation technology of the present invention is simple, it is easy to operation, equipment requirements is low, energy
Effectively save time and production cost, feasibility is high.The present invention produces as assembled alcoholic drinks, and access threshold is low, is suitable for medium and small enterprise
Industry is gone into operation and is produced, and also disclosure satisfy that extensive, industrialization, the demand of batch production, has preferable application prospect.
Accompanying drawing explanation
Examples of the present invention will be described by way of reference to the accompanying drawings, wherein:
Fig. 1 is the extraction ratio result figure of Flos Chrysanthemi difference supersound extraction number of times.
Detailed description of the invention
All features disclosed in this specification, or disclosed all methods or during step, except mutually exclusive spy
Levy and/or beyond step, all can combine by any way.
Any feature disclosed in this specification, unless specifically stated otherwise, all can be by other equivalences or the replacement with similar purpose
Feature is replaced.I.e., unless specifically stated otherwise, an example during each feature is a series of equivalence or similar characteristics and
?.
Embodiment 1
(1) pretreatment of raw material: pulverized by Flos Chrysanthemi dry flower, crosses 100 mesh standard sieves, obtains Flos Chrysanthemi fine powder.
(2) soak: weighing a certain amount of Flos Chrysanthemi fine powder, be placed in the ethanol solution of concentration 60%, solid-liquid ratio is 1:30 (m:v),
At room temperature soak 10h, obtain the first soak.
(3) supersound process: by soaked Flos Chrysanthemi ethanol extract (the i.e. first soak) at ultrasonic temperature 30 DEG C, ultrasonic
Under conditions of power 150W, supersound process 10min, obtain the first immersion.
(4) sucking filtration: the chrysanthemum extract liquid (obtaining the first immersion) after supersound process is used bottle,suction sucking filtration, filters out Flos Chrysanthemi
Extracting solution.
(5) concentrate: the chrysanthemum extract liquid after sucking filtration is carried out rotary evaporation concentration, the extract after being concentrated, i.e. first
Concentrate.Wherein, the pressure of rotary evaporation is 0.09MPa, and temperature is 60 DEG C.
(6) vacuum lyophilization: the Flos Chrysanthemi extract (wherein) after concentrating is put in vacuum freeze drier and is dried
Take out to constant weight, obtain Flos Chrysanthemi powder.This Flos Chrysanthemi powder is the Flos Chrysanthemi extract of chlorogenic acid content 5.97 ± 0.09mg/g.
(7) allotment: in the rice wine of 100ml, adds the Flos Chrysanthemi extract after the vacuum lyophilization of 4g, and 8g Mel,
After mix homogeneously, measure the wine degree after allotment.
(8) fall degree: the wine after step (7) being allocated, to add slurry coefficient 0.23, adds the pure water of 23ml, fall degree to 38%vol.
(9) turbidity removal clarification: the Bentonite solution of the wine 2.8g/L of gained after step (8) fall degree, after turbidity removal clarification, i.e.
Obtain product.
Embodiment 2
(1) pretreatment of raw material: pulverized by Flos Chrysanthemi dry flower, crosses 100 mesh standard sieves, obtains Flos Chrysanthemi fine powder.
(2) soak: weighing a certain amount of Flos Chrysanthemi fine powder, be placed in the ethanol solution of concentration 60%, solid-liquid ratio is 1:30 (m:v),
At room temperature soak 10h, obtain the first soak.
(3) supersound process: by soaked Flos Chrysanthemi ethanol extract (the i.e. first soak) at ultrasonic temperature 30 DEG C, ultrasonic
Under conditions of power 150W, supersound process 10min, obtain the first immersion.
(4) sucking filtration: the chrysanthemum extract liquid (obtaining the first immersion) after supersound process is used bottle,suction sucking filtration, filters out Flos Chrysanthemi
Extracting solution.
(5) concentrate: the chrysanthemum extract liquid after sucking filtration is carried out rotary evaporation concentration, the extract after being concentrated, i.e. first
Concentrate.Wherein, the pressure of rotary evaporation is 0.09MPa, and temperature is 60 DEG C.
(6) vacuum lyophilization: the Flos Chrysanthemi extract (wherein) after concentrating is put in vacuum freeze drier and is dried
Take out to constant weight, obtain Flos Chrysanthemi powder.This Flos Chrysanthemi powder is the Flos Chrysanthemi extract of chlorogenic acid content 5.97 ± 0.09mg/g.
(7) allotment: in the sweet buckwheat wine of 100ml, adds the Flos Chrysanthemi extract after the vacuum lyophilization of 4g, and 20g
Mel, after mix homogeneously, measures the wine degree after allotment.
(8) fall degree: the wine after step (7) being allocated, to add slurry coefficient 2.89, adds the pure water of 289ml, and fall degree is extremely
12%vol.
(9) turbidity removal clarification: the wine of gained adds the Bentonite solution of 0.7g/L after step (8) fall degree, after turbidity removal clarification,
Obtain product.
(2) experimentation
1 materials and methods
1.1 experiment material
Table 1-1 experiment material
| Title | The place of production |
| Flos Chrysanthemi dry flower | Sichuan Province Baoxing Mao Yuan agricultural science and technology development corporation, Ltd. |
| Mel | Ya'an, Sichuan Province Gong's honeybee Mel |
| Edible ethanol | Promote culture in YAAN RAIN CITY DISTRICT Yibin brewery in Sichuan Province |
| All kinds of wine such as rice wine, buckwheat wine | Ya'an, Sichuan Province Jin Jia Wine Co., Ltd |
| Pure water | China Resources C'estbon Beverage (China) Co., Ltd. |
| Strength board chrysanthemum wine | Jing Brand Co., Ltd. |
| Strength board and dew chrysanthemum wine | Jing Brand Co., Ltd. |
| The Xinghua Village, Shanxi alcoholic drink mixed with fruit juice state guest's bamboo wine | Shanxi Flos Pruni state guest Wine Co., Ltd |
| Tribute prunus mume (sieb.) sieb.et zucc. Mel alcoholic drink mixed with fruit juice | Shaoxing County Shun Wang fruit wine company limited |
1.2 primary drug reagent
Chitosan (food stage), Bentonite (food stage), gelatin (food stage), chicken egg albumin (food stage), be purchased from
Yuan Ye bio tech ltd, Shanghai；Citric acid (food stage) (Weifang Ensign Industry Co., Ltd)；Chlorogenic acid standard substance
(Wei Keqi bio tech ltd of Sichuan Province purity >=98.0%)；Ascorbic acid, dehydrated alcohol, methanol, 95% ethanol,
The potassium ferricyanide, disodium hydrogen phosphate, sodium dihydrogen phosphate, trichloroacetic acid, ferrous sulfate, salicylic acid, pyrogallol, hydroxide
Sodium (Chengdu Ke Long chemical reagent factory analytical pure)；Gallic acid standard substance (Chengdu Ke Long chemical reagent factory purity >=99.0%)；
Rutin standard substance (Chemical Reagent Co., Ltd., Sinopharm Group's purity >=95.0%)；Tris (1Guanghua Chemical Plant Co., Ltd., Guangdong)；
TTB, SC, BS, XLD (Hangzhou microorganism reagent company limited)；1,1-diphenyl-2-trinitrophenyl-hydrazine (DPPH)
(Sigma company).
1.3 instrument and equipment
Table 1-2 tests key instrument equipment
The extraction of 2 Flos Chrysanthemi functional components
2.1 extracting method
Flos Chrysanthemi was pulverized 100 mesh standard sieves, weighed inulin 20g, and be placed in beaker and soak with under certain density ethanol room temperature
Bubble certain time, carrying out extracting by several times under Ultrasonic Conditions, sucking filtration obtains the filtrate of clarification (design parameter is shown in Table after cooling
2-3)。
The mensuration of 2.2 Flos Chrysanthemi solid content extraction ratios
The Chrysanthemum Extract of measured amounts is in round-bottomed flask, after rotated evaporation and concentration, in vacuum freeze drier
Being dried (3 groups of parallel laboratory tests are averaged), after weighing lyophilizing, the weight of dry, calculates solid content extraction ratio [73].
2.3 chlorogenic acid yield determination methods
Use HPLC method to measure extract ZHONGJUHUA effective ingredient---chlorogenic acid content, and calculate solid content Content of Chlorogenic Acid
Content.Extraction ratio further according to solid content calculates the yield of Flos Chrysanthemi chlorogenic acid.
Chlorogenic acid yield (mg/g)=solid content extraction ratio (%) × solid content Content of Chlorogenic Acid (%) × 0.1
(1) chromatographic condition
Chromatographic column: ZORBAX SB-C18 post (150mmX4.6mm, 5um)；Flowing phase: acetonitrile: 0.1% phosphoric acid is water-soluble
Liquid (10:90)；Flow velocity: 1mL/min；Column temperature 30 DEG C；Detection wavelength 327nm.
(2) Standard Reserving Solution configuration
Standard Reserving Solution: accurately weigh chlorogenic acid 2mg, is placed in 10mL brown volumetric flask, adds 80% ethanol and is settled to carve
Degree, makes the standard solution of 0.2mg/mL, preserves in being placed in 4 DEG C of refrigerators.Facing the used time is diluted to the standard of 0.02mg/mL
Product solution.Accurately draw different volumes (2.5,5,7.5,10,12.5,15,20uL) mark product, in injecting chromatograph.With
Peak area (mAu*s) is vertical coordinate (Y), and with sample size (ug), as abscissa, (X) draws standard curve, draws recurrence
Equation.
(3) preparation of need testing solution and mensuration
Take each 250mg of Flos Chrysanthemi extract, accurately weighed, add 80% EtOH Sonicate and dissolve in rearmounted 100mL volumetric flask, 80%
Ethanol is settled to scale.Make 2.5mg/mL sample solution standby.The sample solution 10uL taking Flos Chrysanthemi extract enters continuously
Sample 3 times, measures integrating peak areas value, calculates the chlorogenic acid content in sample according to standard curve.
The determination of 2.4 supersound extraction number of times
Under conditions of concentration of alcohol, solid-liquid ratio, Extracting temperature, soak time, ultrasonic power, ultrasonic time are fixed, right
Flos Chrysanthemi functional components carries out extracting by several times.Respectively being divided into 1,2,3 extractions, united extraction liquid, experiment does three every time
Parallel, as described in 2.2.2.2, method measures solid content extraction ratio, compares solid content extraction ratio, to determine optimal extraction time.
The uniform experiment design of 2.5 ultrasonic extraction Flos Chrysanthemi functional components
In order to obtain using ethanol as extractant, the optimum process condition of supersound extraction Flos Chrysanthemi extract, utilize uniform design,
With Flos Chrysanthemi chlorogenic acid yield as index, choose concentration of alcohol, solid-liquid ratio, Extracting temperature, soak time, ultrasonic power and
Ultrasonic time investigates factor as 6, and every kind of factor is chosen 6 levels and tested.Consider, select U 12* (66)
Uniform designs table, according to use table instruction, its horizontal factor table as shown in table 2-3, experimental program table as shown in Table 2-4, with
Determine the optimum process condition of supersound extraction.
Table 2-3 uniform experiments factor level table
Table 2-4U12 *(66) experimental program
3 honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the determination of dispensing mode
In allotment research, using degree of fall wine base 100mL as basic ratio, it is down to 38%vol and 12%vol respectively, needs to examine
Examine because have: Flos Chrysanthemi extract addition (use and extract with the edible ethanol of ethanol solution comparable sodium), Mel addition,
Wine base type.Using single factor experiment, with sensory evaluation comprehensive grading as index, application fuzzy mathematics method is to sensory evaluation
Index carries out statistical disposition, determines optimal dispensing mode.
3.1 38%vol Yu 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the single factor experiment of dispensing mode
Investigate Flos Chrysanthemi extract addition, Mel addition, wine base type, arrange as shown in table 2-5,2-6.
Table 2-5 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the single factor experiment of dispensing mode
Table 2-6 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the single factor experiment of dispensing mode
3.2 Fuzzy Mathematics Analysis methods are applied to honey chrysanthemum alcoholic drink mixed with fruit juice sensory evaluation
With reference to organoleptic requirements to alcoholic drink mixed with fruit juice in GB/T 27588-2011 " alcoholic drink mixed with fruit juice ", highlight the delicate fragrance of Flos Chrysanthemi according to goal in research,
Formulate honey chrysanthemum alcoholic drink mixed with fruit juice sense organ evaluating meter, by have sensory evaluation technical ability Majors of Food postgraduate 10 people (5 female, 5
Man) composition sensory evaluation group to allotment after honey chrysanthemum alcoholic drink mixed with fruit juice carry out sensory evaluation.Reapply mathematics method to carry out point
Analysis, sense organ evaluating meter such as table 2-7.
Table 2-7 honey chrysanthemum alcoholic drink mixed with fruit juice sense organ evaluating meter
The compound method of 3.3 low wine base
Fall degree, allotment experiment in, according to 3.1, a certain amount of Flos Chrysanthemi extract and Mel are added in wine base, mixed
Even rear certain time, survey its alcoholic strength, according to the alcoholic strength measured, be slow added into a certain amount of pure water, and mix all
Even, make alcoholic strength be down to the required number of degrees.The addition of pure water can be calculated by below equation:
Add slurry coefficient=wine degree conversion rate-1
Wine degree conversion rate=high wine degree mass percent ÷ low wine degree mass percent
Water for syrup addition amount (mL)=wine base amount × add slurry coefficient
The determination of 4 honey chrysanthemum alcoholic drink mixed with fruit juice turbidity removal clarification modes
Honey chrysanthemum alcoholic drink mixed with fruit juice fall degree allotment after, in wine occur muddiness, this research employing refrigerated centrifugation, low temperature natural clarifying,
Clarifier method carries out turbidity removal, and carries out condition optimizing, compares three kinds of turbidity removal methods to wine liquid clarity and the impact of local flavor.
4.1 refrigerated centrifugation
Take 20mL allotment after honey chrysanthemum alcoholic drink mixed with fruit juice respectively 3000r/min, 4000r/min, 5000r/min, 6000r/min,
Centrifugal 10min under conditions of 7000r/min, 8000r/min, takes supernatant and surveys its light transmittance and compare.Often group experiment does three
Individual parallel.
4.2 low temperature natural clarifyings
Take 21 color-comparison tubes, be separately added into the honey chrysanthemum alcoholic drink mixed with fruit juice after 20mL allotment, put into 4 DEG C of refrigerators, stand 5d,
Survey its light transmittance after 10d, 15d, 20d, 25d, 30d, 35d to compare.Often group experiment do three parallel.
4.3 clarifier methods
In the graduated cylinder of 25mL, it is separately added into the honey chrysanthemum alcoholic drink mixed with fruit juice after 20mL allotment, adds the clarifier of variable concentrations,
After fully shaking up, standing 24h surveys its light transmittance and compares.Often group experiment do three parallel.
4.3.1 the selection of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifier
In the graduated cylinder of 25mL, it is separately added into the 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice after 20mL allotment, adds variable concentrations
Clarifier, after fully shaking up, stand 24h and survey its light transmittance and compare, often group experiment do three parallel, clarifier adds
Add mode is as shown in Table 2-8.
Table 2-8 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifier addition manner
4.3.2 the selection of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifier
In the graduated cylinder of 25mL, it is separately added into the 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice after 20mL allotment, adds variable concentrations
Clarifier, after fully shaking up, stand 24h and survey its transmitance and compare, often group experiment do three parallel.Clarifier adds
Add mode is as shown in table 2-9:
Table 2-9 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifier addition manner
4.3.3 the compound method of clarifier
The preparation of (1) 1% gelatin solution: accurately weigh gelatin 1.0g, is soaked in water after 24h.In 55 DEG C of water-baths
Heating for dissolving, cooling, move in 100mL volumetric flask, constant volume mixing is standby.
The preparation of (2) 1% chitosan solutions: weigh 1.0g citric acid in 200mL beaker, add 98mL deionization
Water dissolution, then add 1.0g chitosan, heated and boiled is to being completely dissolved while stirring, transfers to be settled in volumetric flask after cooling
100mL。
The preparation of (3) 1% meringue powder solution: accurately weigh 1.0g meringue powder in 100mL water, then add the food of 0.02g
Salt, standby after mixing.
The preparation of (4) 1% Bentonite suspensions: weigh 1.0g Bentonite in beaker, abundant with 10 times of pure water (55 DEG C)
After stirring, after adding 89mL deionized water immersion 24h, transfer to volumetric flask is settled to 100mL.
The sensory evaluation of honey chrysanthemum alcoholic drink mixed with fruit juice after 4.4 clarifications
With reference to organoleptic requirements to alcoholic drink mixed with fruit juice in GB/T 27588-2011 " alcoholic drink mixed with fruit juice ", it is modified slightly, makes Mel chrysanthemum after clarification
The sense organ evaluating meter of liquid distilled from honeysuckle flowers or lotus leaves wine, is formed sensory evaluation by 10 people (5 female, 5 men) of the sensory evaluation technical ability with specialty little
Group carries out sensory evaluation to the honey chrysanthemum alcoholic drink mixed with fruit juice after allotment.Reapply mathematics method to be analyzed, sense organ evaluating meter's such as table
2-10:
Sense organ evaluating meter after the clarification of table 2-10 honey chrysanthemum alcoholic drink mixed with fruit juice
The inspection of 5 honey chrysanthemum alcoholic drink mixed with fruit juice indices
5.1 honey chrysanthemum alcoholic drink mixed with fruit juice physics and chemistry sanitary index inspections
This research is according to the relevant regulations in GB/T 27588-2011 " alcoholic drink mixed with fruit juice ", the every physics and chemistry health to honey chrysanthemum alcoholic drink mixed with fruit juice
Index is tested.As shown in table 2-11:
Table 2-11 honey chrysanthemum alcoholic drink mixed with fruit juice physics and chemistry sanitary index table
5.2 honey chrysanthemum alcoholic drink mixed with fruit juice oxidation resistances are evaluated
5.2.1 the mensuration of total reducing power
Use iron ion reducing power to measure, take 2.5mL liquid to be measured, be sequentially added into 2.5mL, 0.2mol/L phosphoric acid buffer molten
Liquid (pH6.6) and 2.5mL 1% potassium ferricyanide, cool down after 50 DEG C of water-bath 20min rapidly, adds 2.5mL 10% 3 chloroethene
Acid solution, is centrifuged 10min in 6000r/min, takes 2.5mL supernatant, adds 2mL distilled water, and 0.5mL 0.1%FeCL3,
Stand 10min after mixing, at 700nm, measure light absorption value.Sample reducing power is represented with absorbance.With distilled water it is
Blank, with Vc solution as positive control, each sample repeats to test 3 times, averages.
5.2.2DPPH the mensuration of free radical scavenging activity
With reference to the method for Yue Jinmei etc., take 2.0mL solution to be measured, the DPPH ethanol solution of 2.0mL0.2mmol/L, fully
After mixing, lucifuge reaction 30min, with 95% ethanol zeroing, at wavelength 517nm, measure absorbance.Matched group 2.0mL
95% ethanol replaces DPPH solution, blank group to mix with 2.0mL distilled water for 2.0mL DPPH solution, with Vc as sun
Property comparison.DPPH free radical scavenging activity is calculated by formula.
In formula: I represents clearance rate/%；Ai is sample sets absorbance；Aj is matched group absorbance；Ao is blank group absorbance.
5.3 data analysis
This research all uses 3 parallel repetitions to test, and all experimental datas Eexcel2010 are added up, and used SPSS
Statistics 22.0 software carries out significance analysis, and 0.01 < p < 0.05 is significant difference, and p < 0.01 is that difference is the most notable.
6 results and analysis
The extraction of 6.1 Flos Chrysanthemi functional components
6.1.1 the determination of Flos Chrysanthemi supersound extraction number of times
After measured, Flos Chrysanthemi is carried out supersound extraction, an extraction ratio: 32.01 ± 1.36%, extraction second extraction rate: 39.32
± 2.03%, three extraction ratios: 40.48 ± 1.35%.One time extraction ratio is lower by 7.31% than second extraction rate, carrying of second extraction
Take rate only low by 1.16% than three extractions, it may be possible to because the functional component dissolution in Flos Chrysanthemi is the most more when third time is extracted
Completely.Consideration time and economic factor, therefore the extraction time selected is secondary.
6.1.2 the uniform experiments result of ultrasonic extraction Flos Chrysanthemi functional components
By U12 *(66) uniform designs table carries out even test, each process is repeated 3 times, and the results are shown in Table 3-1.
Table 3-1 Uniform Design scheme table and result of the test
The Enter using SPSS22.0 software analyzes method, and uniform experiments result chlorogenic acid yield is carried out multiple linear regression
Analyze, set up multiple regression equation, and carry out significance test, determine optimal extraction process.With chlorogenic acid content it is
Dependent variable, through software processes, the multiple regression equation obtaining chlorogenic acid yield is as follows:
Y=5.575-15.820X2-0.025X3+0.132X6
Coefficient of multiple correlation R=0.982 of the equation, the model after adjustment determines coefficients R2=0.921.Three influence factor X are described2、X3、X6
Significant linear relationship, X is had with chlorogenic acid content1、X4、X5Notable linear relationship is there is not with chlorogenic acid content.
Even test variance analysis is shown in Table 3-2, and regression coefficient table is shown in Table 3-3.
Table 3-2 analysis of variance table
| Model | Quadratic sum | df | Mean square | F | Sig. |
| Return | 15.813 | 6 | 2.636 | 22.457 | .002b |
| Residual error | 0.587 | 5 | 0.117 | ||
| Amount to | 16.400 | 11 |
Table 3-3 regression coefficient table
By analysis of variance table 3-2 it can be seen that F=22.457 ＞ F0.01(6,5)=10.67, equation regression effect is extremely notable, and equation is described
Meaningful.Constant, X is can be seen that by table 3-32Regression coefficient extremely notable, X3With X6Regression coefficient notable, the line between explanatory variable
Property dependency is more significant, and the equation set up is effective.According to equation, each factor impact order is X2＞ X6＞ X3, i.e. solid-liquid ratio
Impact maximum, next to that soak time and ultrasonic time.Therefore, the optimum extraction determined according to the multiple linear regression equations of chlorogenic acid content
Mode is: concentration of alcohol 60%, solid-liquid ratio 1:30, ultrasonic time 10min, Extracting temperature 30 DEG C, ultrasonic power 150w, soak time 10h.
The most reliable for the result, carry out confirmatory experiment.Under conditions of determining according to equation, parallel laboratory test 3 times, carry
Take out Flos Chrysanthemi chlorogenic acid yield be 5.97 ± 0.09mg/g, RSD be 1.5%.Illustrate that the extraction conditions that this test obtains can
Lean on.
6.2 the determination of honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall dispensing mode
6.2.1 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the determination of dispensing mode
6.2.1.1 the interpretation of result of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice Flos Chrysanthemi extract addition
Mel addition is fixed as 5g, and wine base uses 52%vol jowar wine, is separately added into different amounts of Flos Chrysanthemi extract, adds
Slurry fall degree mode is as shown in the table:
Table 3-4 adds fall degree mode after different Flos Chrysanthemi extract
| Numbering | Extract addition (g) | Alcoholic strength (%vol) | Wine degree conversion rate | Add slurry coefficient | Slurry adding amount (mL) |
| 1 | 0.5 | 50.23 | 1.32 | 0.32 | 32.00 |
| 2 | 1 | 48.85 | 1.29 | 0.29 | 29.00 |
| 3 | 2 | 48.47 | 1.28 | 0.28 | 28.00 |
| 4 | 4 | 47.59 | 1.25 | 0.25 | 25.00 |
| 5 | 8 | 46.20 | 1.22 | 0.22 | 22.00 |
| 6 | 16 | 44.47 | 1.17 | 0.17 | 17.00 |
Note: in table, alcoholic strength is the alcoholic strength after adding Flos Chrysanthemi extract and Mel.
Carry out sensory evaluation by 6 groups being added the honey chrysanthemum alcoholic drink mixed with fruit juice of the most commensurability Flos Chrysanthemi extract, its score added up,
It is as shown in the table can to obtain the affirmative vote ratio result of each group of sample gained:
Table 3-5 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice Flos Chrysanthemi extract addition Analyses Methods for Sensory Evaluation Results table
Using Fuzzy Comprehensive Evaluation method to be analyzed, the integrated ordered table of 6 groups of samples is as shown in table 3-7.
| Numbering | 4 | 3 | 5 | 2 | 6 | 1 |
| Weighted mean | 2.48 | 2.38 | 2.32 | 2.16 | 2.06 | 1.97 |
As seen from table, the 4th group, when i.e. every 100mL wine base Flos Chrysanthemi extract addition is 4g, sensory evaluation highest scoring.
It is thus determined that the Flos Chrysanthemi extract addition of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is 4g.
6.2.1.2 the interpretation of result of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice Mel addition
Adding 4g Flos Chrysanthemi extract, wine base uses 52%vol jowar wine, is separately added into different amounts of Mel, adds slurry fall degree side
It is as shown in the table for formula:
Table 3-8 adds fall degree mode after Mel
| Numbering | Mel addition (g) | Alcoholic strength (%vol) | Wine degree conversion rate | Add slurry coefficient | Slurry adding amount (mL) |
| 1 | 1 | 49.29 | 1.30 | 0.30 | 30.00 |
| 2 | 2 | 48.96 | 1.29 | 0.29 | 29.00 |
| 3 | 4 | 47.50 | 1.25 | 0.25 | 25.00 |
| 4 | 8 | 46.37 | 1.22 | 0.22 | 22.00 |
| 5 | 16 | 44.25 | 1.16 | 0.16 | 16.00 |
| 6 | 32 | 40.51 | 1.07 | 0.07 | 7.00 |
Note: in table, alcoholic strength is the alcoholic strength after adding Flos Chrysanthemi extract and Mel.
Carry out sensory evaluation by 6 groups being added the honey chrysanthemum alcoholic drink mixed with fruit juice of the most commensurability Flos Chrysanthemi extract, its score added up,
It is as shown in the table can to obtain the affirmative vote ratio result of each group of sample gained:
Table 3-9 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice Mel addition Analyses Methods for Sensory Evaluation Results table
Using Fuzzy Comprehensive Evaluation method to be analyzed, the integrated ordered table of 6 groups of samples is as shown in table 3-11.
The integrated ordered table of 6 groups of samples of table 3-11
| Numbering | 4 | 1 | 2 | 3 | 5 | 6 |
| Weighted mean | 2.44 | 2.42 | 2.41 | 2.40 | 2.21 | 2.08 |
As seen from table, the 4th group, when i.e. every 100mL wine base Mel addition is 8g, sensory evaluation highest scoring.Therefore
The Mel addition determining 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is 8g.
Meanwhile, use rice wine as the wine base of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice.
6.2.1.3 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, dispensing mode
According to Analyses Methods for Sensory Evaluation Results, draw the most preferably degree of fall of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice, dispensing mode such as table:
Table 3-16 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, dispensing mode
| Wine base | Extract addition (g) | Mel addition (g) | Slurry adding amount (mL) |
| Rice wine | 4 | 8 | 23.00 |
More limpid transparent according to the 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice that optimum proportioning is joined, color and luster is yellow, and Flos Chrysanthemi delicate fragrance, entrance has light
Flos Chrysanthemi taste, has the style that this product is unique.
6.3 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, the determination of dispensing mode
Use aforementioned evaluation method, according to Analyses Methods for Sensory Evaluation Results, draw the most preferably degree of fall of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice, allotment
Mode such as table 3-17:
Table 3-17 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice most preferably degree of fall, dispensing mode
| Wine base | Extract addition (g) | Mel addition (g) | Slurry adding amount (mL) |
| Sweet buckwheat wine | 4 | 20 | 289.00 |
The 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice light yellow in color joined according to optimum proportioning, more limpid transparent, without precipitation or float,
Flos Chrysanthemi delicate fragrance, has light Flos Chrysanthemi taste, micro-sweet, has the style that this product is unique.
The determination of 7 honey chrysanthemum alcoholic drink mixed with fruit juice optimal turbidity removal clarification modes
38%vol with 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice for abovementioned steps allotment is clarified by method described in 4 respectively,
At 680nm, measure its light transmittance compare.
The experimental result of 7.1 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is as follows.
(1) 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice transmitance under the conditions of frozen centrifugation increases along with the increase of rotating speed,
During 8000r/min, light transmittance is up to 24.20 ± 0.40%, merely add 11.90% than (12.30 ± 0.60%) during non-turbidity removal,
The most significantly clarifying effect.
(2) when clarifying 0-10d, the light transmittance of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice increases over time and increases, the
Reaching 17.6 ± 0.70% during 10d, after 10d, the increase along with settling time is gradually lowered, and substantially tend to before not clarifying is saturating
Light rate, clarifying effect is inconspicuous.
(3), when using Bentonite clarification, the light transmittance of wine increases along with the increase of added Bentonite concentration, and trend is obvious.
When Bentonite concentration is 2.8g/L, light transmittance reaches 96.23 ± 0.15%, and when adding 3.6g/L Bentonite, light transmittance is 97.93
± 0.50%, illustrate that, when adding 2.8g/L Bentonite, in wine liquid, the float such as precipitating protein, pigment has been clarified more
Completely.Therefore the Bentonite addition selected is 2.8g/L.Wine liquid clear after Bentonite is clarified, precipitation quality is tight, and
Clarifying speed is fast, and effect is notable.
(4), when using egg white solution clarification, during egg white solution clarification, wine liquid light transmittance is up to 96.60 ± 0.66%, at egg white solution
When addition is 0.8g/L-2.4g/L, light transmittance increases along with the increase of egg white solution concentration, is less than at egg white solution addition
During 0.8g/L, wine liquid becomes more muddy than before non-turbidity removal, it may be possible to due to egg white solution and the tannin in wine or other materializations
Close not exclusively, obtain insoluble material, mix with material in wine, produce new precipitation.When adding 2.4g/L, light transmittance
Being 95.87 ± 0.35%, close to light transmittance maximum, therefore selecting 2.4g/L is the addition of egg white solution.After egg white solution is clarified
Wine liquid color lighter than wine base, precipitate the loosest, and clarifying speed be the slowest.
(5) when using gelatin clarification, when gelatin addition is 2.4g/L, the clarifying effect of wine liquid is best, and light transmittance is
93.20 ± 0.26%.When gelatin addition is 0-1.2g/L, it is obvious that light transmittance increases trend, and addition is more than after 1.2g/L
Gradually slow down.After reaching maximum transmission rate, it is gradually lowered, it may be possible to after the material chemical combination such as the tannin in gelatin and wine liquid
It is precipitated, thus clarifies, after clarification completely, add gelatin and be likely to result in lower glue excess, therefore select to add gelatin amount
For 2.4g/L.Wine liquid color after gelatin is clarified is without significant change, and precipitation is more tight, and clarifying speed is very fast.
(6), when using chitosan clarification, chitosan is notable to the clarifying effect of wine liquid, and light transmittance can reach 99.80 ±
0.10%.Chitosan is natural cationic flocculant, and protein, tannin are had the strongest agglutinability.Adding 2.4g/L
Time, light transmittance is 98.27 ± 1.11%.Close to maximum, therefore the addition selecting this concentration to be chitosan.But chitosan is clear
After Qing, wine liquid color is the most thin out.
Sensory evaluation Fuzzy Mathematics Analysis result after 7.2 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifications
Owing to the light transmittance change after frozen centrifugation clarification and low temperature are clarified naturally of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is the most inconspicuous, therefore
Only the wine liquid after four kinds of clarifier clarifications in clarifier method is done sensory evaluation.Its score is added up, each group of sample can be obtained
It is as shown in the table for the affirmative vote ratio result of gained:
Analyses Methods for Sensory Evaluation Results table after the clarification of table 3-30 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice
Use Fuzzy Comprehensive Evaluation method to be analyzed, and according to weighted average principle, result carried out assignment, then ask flat
Average, is finally ranked up the weighted mean of all groups, and measurement result is as shown in table 3-32.
The integrated ordered table of 4 groups of samples of table 3-32
| Clarifier | Bentonite | Gelatin | Egg white solution | Chitosan |
| Weighted mean | 2.74 | 2.39 | 2.15 | 1.96 |
As seen from table, the wine liquid sensory evaluation highest scoring after Bentonite is clarified, the 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice after clarification
Distinctness, without precipitation or float, Flos Chrysanthemi delicate fragrance and aroma are coordinated, good smell, have a light Flos Chrysanthemi taste, the wine is mellow and, wine body
Completely, there is the style that this product is unique.
The determination of 7.3 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice optimal turbidity removal clarification modes, experimental result is as follows.
(1) the honey chrysanthemum alcoholic drink mixed with fruit juice of 12vol% is under the conditions of frozen centrifugation, and clarification is more obvious, and light transmittance can reach
66.67 ± 1.54%, add 43.70% than before non-turbidity removal.
(2) the wine liquid light transmittance after low temperature clarifies 10d naturally is 56.20 ± 0.56% to the maximum, and after 10d, light transmittance is gradually reduced
To 41.73 ± 0.49%, after clarification 20d, light transmittance tends towards stability.At the clarification initial stage, the material such as tannin in wine, protein is caught a cold
The impact that processes and produce precipitation, it can be seen that, low temperature clarify that wine liquid can not be made to clarify is complete naturally.
(3), when using Bentonite clarification, the light transmittance of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice increases along with the increase of Bentonite addition,
After addition is 0.7g/L (97.20 ± 0.26%), light transmittance increases hardly, illustrates that honey chrysanthemum alcoholic drink mixed with fruit juice is had by Bentonite
Good clarifying effect.Therefore, selecting 0.7g/L is the addition of Bentonite.12%vol honey chrysanthemum dew after Bentonite is clarified
Wine color is more deeper than during non-turbidity removal, limpid transparent, precipitates the most easily separated.
(4), when using egg white solution clarification, egg white solution is notable to the clarifying effect of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice, and addition is
During 0.8g/L, light transmittance reaches 90.03 ± 0.15%, and egg white solution adds in wine, forms colloid, has powerful absorbability,
The microgranule suspended in sorbing liquor, so that wine is clarified.When addition is 2.4g/L, wine liquid light transmittance is the highest
(94.73 ± 0.76%), therefore selecting this concentration is egg white solution addition.
(5), when using gelatin clarification, gelatin is notable, when gelatin addition to the clarifying effect of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice
During for 0-0.2g/L, light transmittance is obvious ascendant trend, when addition is 1.0g/L, and transmitance the highest (95.87 ± 0.60%),
After continuing to add gelatin, there is anti-turbid phenomenon in wine liquid, and light transmittance is greatly reduced, and is owing to gelatin adds too much, causes lower glue
Excess, therefore, selecting 1.0g/L is the addition of gelatin.
(6), when using chitosan clarification, the clarifying effect of chitosan is notable, and when adding 1.0g/L, light transmittance can reach
99.60 ± 0.30%, chitosan is cationic flocculant, has the strongest agglutinability to protein etc., but chitosan is at wine
The flocculent deposit structure formed in liquid is the most loose, and volume is big, after the chitosan adding excess, wine liquid can be caused muddy
Phenomenon, light transmittance reduces, and therefore, selecting 1.0g/L is the addition of chitosan.
Sensory evaluation Fuzzy Mathematics Analysis result after 7.4 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice clarifications
Owing to the effect that 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice frozen centrifugation is clarified and low temperature is clarified naturally is all far below clarifier, therefore only
Wine liquid after four kinds of clarifier clarifications in clarifier method is done sensory evaluation.Its score is added up, each group of sample institute can be obtained
It is as shown in the table for the affirmative vote ratio result obtained:
Analyses Methods for Sensory Evaluation Results table after the clarification of table 3-33 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice
Use Fuzzy Comprehensive Evaluation method to be analyzed, and according to weighted average principle, result is carried out assignment (V1=3；
V2=2；V3=1) average again, finally the weighted mean of all groups is ranked up, concrete ranking results such as following table.
The integrated ordered table of 4 groups of samples of table 3-35
| Clarifier | Bentonite | Gelatin | Chitosan | Egg white solution |
| Weighted mean | 2.61 | 1.95 | 1.66 | 1.65 |
As seen from table, the wine liquid sensory evaluation highest scoring after Bentonite is clarified, the 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice after clarification
Distinctness, without precipitation or float, micro-sweet, Flos Chrysanthemi delicate fragrance and aroma are coordinated, good smell, have a light Flos Chrysanthemi taste, the wine is mellow and,
Wine body is complete, has the style that this product is unique.
The inspection of 7.5 honey chrysanthemum alcoholic drink mixed with fruit juice physics and chemistry sanitary indexs
Testing the physical and chemical index of wine liquid after the non-turbidity removal of honey chrysanthemum alcoholic drink mixed with fruit juice and the clarification of each clarifier, it is as shown in the table for result:
Table 3-36 honey chrysanthemum alcoholic drink mixed with fruit juice physical and chemical index examination table
As seen from table, the every physical and chemical index of honey chrysanthemum alcoholic drink mixed with fruit juice of 38%vol and 12%vol all meets respective standard requirement.
The alcoholic strength of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is more on the low side than anticipated 38%vol, is containing water in the clarifier owing to adding,
After adding clarifier clarification, can reduce the number of degrees of alcoholic drink mixed with fruit juice, the honey chrysanthemum alcoholic drink mixed with fruit juice alcoholic strength of 38%vol chitosan clarification is only
30.73 ± 0.12%vol, when being owing to adding, the concentration of chitosan solution itself is relatively low, so addition is clear relative to other
Clear agent is more.And the clarifier addition of 12%vol is the least, therefore alcoholic strength does not has significant change.
8 honey chrysanthemum alcoholic drink mixed with fruit juice functional components measure and evaluation result
Measure the honey chrysanthemum alcoholic drink mixed with fruit juice after different number of degrees difference clarifier processes and 4 kinds of commercially available strength board chrysanthemum wine, state guest's bamboo wine,
With alcoholic drink mixed with fruit juice, the functional components of tribute plum wine be evaluated.
Owing to being to select, by sensory evaluation, the clarifier that Bentonite is wine sample in turbidity removal clarification experiments, it is impossible to clearly evaluate soap
Whether the wine sample after soil clarification is better than the wine sample after remaining clarifier processes at the aspect such as functional, therefore by remaining different clarifier
Wine sample after process the most together measures.
Experimental result is as follows: the main function material of the present invention honey chrysanthemum alcoholic drink mixed with fruit juice to being developed and antioxidant activity in vitro
It is determined, and compares with 4 kinds of commercially available like products.Total flavones in the finished product honey chrysanthemum alcoholic drink mixed with fruit juice of 38%vol,
Total phenols, chlorogenic acid content be respectively as follows: 0.1449 ± 0.0003,2.1836 ± 0.0130,0.2585 ± 0.0057g/L, total reducing power,
DPPH free radical scavenging activity, OH free radical scavenging activity, O2 -Clearance rate is respectively as follows: 3.26 ± 0.03,95.02 ± 0.80%,
26.86 ± 1.58%, 7.07 ± 1.32%.In the finished product honey chrysanthemum alcoholic drink mixed with fruit juice of 12%vol, total flavones, total phenols, chlorogenic acid content are respectively
For: 0.0418 ± 0.0001,0.5701 ± 0.0111,0.0703 ± 0.0006g/L, total reducing power, DPPH free radical scavenging activity, OH
Free radical scavenging activity, O2 -Clearance rate is respectively as follows: 3.28 ± 0.02,93.68 ± 0.19%, 5.72 ± 1.34%, 8.05 ± 0.81%.
Except OH radical scavenging activity and O2 -Outside the ability removed, the functional components of the honey chrysanthemum alcoholic drink mixed with fruit juice of present invention exploitation
Content and antioxidant activity in vitro are significantly better than that commercially available strength board chrysanthemum wine, strength board and alcoholic drink mixed with fruit juice, state guest's bamboo wine, tribute Liquor Flos Mume Distillata
Wine.
The total phenol content the highest (2.1836 ± 0.0130g/L) of 38%vol Bentonite clarification wine, total flavones and chlorogenic acid content (0.1449
± 0.0003,0.2585 ± 0.0057g/L) be only second to 38%vol the unstrained liquor that do not eliminates (0.1546 ± 0.0004,0.2902 ±
0.0235g/L).The 12%vol Bentonite clarification total phenols of wine, total flavones and chlorogenic acid content (0.5701 ± 0.0111,0.0418
± 0.0001,0.0703 ± 0.0006g/L) be above the egg white solution of 12%vol and gelatin process after wine sample, be only second to 12%vol
The unstrained liquor that do not eliminates (0.6375 ± 0.0135,0.0467 ± 0.0001,0.0780 ± 0.0016g/L), and be all more or less the same.Explanation
Wine liquid functional components after clarified has certain loss, but the wine liquid loss reduction after Bentonite is clarified.
Result shows, total flavones, total phenols and chlorogenic acid content in all types of honey chrysanthemum alcoholic drink mixed with fruit juice are above commercially available four
Plant wine sample.The content of functional component of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is all higher than 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice, and its reason is
Because the Flos Chrysanthemi extract added in 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice is more than 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice.Comprehensive analysis,
The honey chrysanthemum alcoholic drink mixed with fruit juice of present invention exploitation contains abundant functional materials, and has stronger oxidation resistance.
The sterilization treatment of 9 pairs of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice
With reference to the pertinent regulations in GB/T 27588-2011 " alcoholic drink mixed with fruit juice " in the technical study of honey chrysanthemum alcoholic drink mixed with fruit juice, to 38%vol
The not requirement of the microbiological indicator of honey chrysanthemum alcoholic drink mixed with fruit juice, therefore do not consider the sterilizing of 38%vol honey chrysanthemum alcoholic drink mixed with fruit juice.With reference to GB/T
Pertinent regulations in 27588-2011 " alcoholic drink mixed with fruit juice ", staphylococcus aureus and the Salmonella to 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice
Testing, result is not for detect.But owing to 12%vol alcoholic strength is low, and sugar content is higher, and microorganism is easily fermented, and has
Drinks in various degree rotten may be caused, therefore, in Product processing, need to consider the sterilization sterilizing methods of 12%vol.
In the sterilization sterilization method of low wine, mainly have pasteurization, ultra high pressure treatment, ultrasonic Treatment method or
Adding antioxidant and antifungal etc., this several method bactericidal effect is notable, but easily makes the local flavor of wine occur to a certain degree
Change, particularly add Plant functional extract low wine in, its functional components contained or flavor substance meeting
Produce loss due to the mode of sterilization, and antioxidant not uses with antifungal in medium-to-high grade wine produces.And
In the Indexs measure of 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice, total plate count and pathogenic bacterium all do not detect, therefore do not use this several ways.
Test through applicant, for 12%vol honey chrysanthemum alcoholic drink mixed with fruit juice, at 65-85 DEG C, use pasteurization mode, locate
After reason, by sterile filling, get product.After measured, which is used: functional components therein can be effectively retained
And flavor substance, and microbiological indicator all meets the requirements.
The invention is not limited in aforesaid detailed description of the invention.The present invention expands to any new spy disclosed in this manual
Levy or any new combination, and the arbitrary new method that discloses or the step of process or any new combination.
Claims (10)
1. the preparation method of a honey chrysanthemum alcoholic drink mixed with fruit juice, it is characterised in that comprise the steps:
(1) soak
Weighing Flos Chrysanthemi fine powder, be placed in the ethanol solution of mass concentration 40-90% by Flos Chrysanthemi fine powder, Flos Chrysanthemi is 1:5-1:30(m:v with the solid-liquid ratio of ethanol), soak 0.05 ~ 10h, obtain the first soak；
(2) supersound process
The first soak that step (1) obtains is carried out supersound process, and ultrasonic temperature is 30-80 DEG C, and ultrasonic power is 100-225W, and sonication treatment time is 10-60min, obtains the first sonicated extract；
(3) sucking filtration concentrates
Being filtered by the first sonicated extract obtained, obtain chrysanthemum extract liquid, chrysanthemum extract liquid is carried out rotary evaporation concentration, obtain the first concentrate, wherein, rotary evaporation pressure is 0.05 ~ 0.09MPa, and temperature is 40 ~ 65 DEG C；
(4) vacuum lyophilization
First concentrate is carried out vacuum lyophilization to after constant weight, obtain Flos Chrysanthemi extract；
(5) allotment
Weigh base liquor, Flos Chrysanthemi extract, Mel respectively, after mix homogeneously, obtain the first allotment wine；
(6) fall degree
Pure water, fall degree to 12 ~ 38% vol is added in the first allotment wine；
If the number of degrees of the first allotment wine are 12 ~ 38%
Vol, then without carrying out fall degree；
(7) clarification
Wine after step (6) fall degree is carried out turbidity removal clarification, obtains product；
In described step 5, in terms of 100mL base liquor, the addition of Flos Chrysanthemi extract is 0.5-16g, and the addition of Mel is 1 ~ 80g.
The most according to claim 1, the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice, it is characterised in that in described step 1, after being pulverized by Flos Chrysanthemi dry flower, cross 70 ~ 100 mesh sieves, obtain Flos Chrysanthemi fine powder.
The preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice the most according to claim 1 or claim 2, it is characterised in that in described step 1, soaking temperature is room temperature, and soak time is 0.05 ~ 10h.
The preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice the most according to claim 1 or claim 2, it is characterised in that in described step 3, rotary evaporation pressure is 0.09MPa, and temperature is 60 DEG C.
The most according to claim 1, the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice, it is characterised in that in described step 5, base liquor is one or more in rich fragrance wine, Maotai-flavor liquor.
6., according to the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice described in any one of claim 1 ~ 5, it is characterised in that in described step 5, base liquor is one or more in sweet buckwheat wine, corn wine, jowar wine, Radix Et Rhizoma Fagopyri Tatarici wine, rice wine.
The most according to claim 6, the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice, it is characterised in that in described step 6, add pure water, fall degree to 12 ~ 38% vol in the first allotment wine；Wherein, with the stereometer of the first allotment wine, 100mL first allocates that to add the volume of pure water in wine be 0.01 ~ 319mL.
8., according to the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice described in any one of claim 1 ~ 7, it is characterised in that in described step 7, use Bentonite solution that the wine after step (6) fall degree is carried out turbidity removal clarification.
The most according to claim 1, the preparation method of honey chrysanthemum alcoholic drink mixed with fruit juice, it is characterised in that 12% vol honey chrysanthemum alcoholic drink mixed with fruit juice is after turbidity removal is clarified, at 65-85 DEG C after pasteurize processes, then by sterile filling, obtain product.
10. use the product prepared by aforementioned claim 1 ~ 9 any one method.
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| CN108587841A (en) * | 2018-04-18 | 2018-09-28 | 江南大学 | A kind of chu chrysanthemum alcoholic drink mixed with fruit juice and preparation method thereof |
| CN109439483A (en) * | 2018-11-29 | 2019-03-08 | 江西帝缘食品有限公司 | Gassiness wine fermented with osmanthus flower production technology |
| CN110669623A (en) * | 2019-11-08 | 2020-01-10 | 河南圆梦生物工程有限公司 | Chrysanthemum health wine and preparation method thereof |
| CN111423965A (en) * | 2020-04-14 | 2020-07-17 | 黑龙江松都酒业有限公司 | Chrysanthemum wine and production process thereof |
| CN112159743A (en) * | 2020-10-10 | 2021-01-01 | 西藏藏医药大学 | Preparation process of Tibetan chrysanthemum wine stock solution |
| CN112899111A (en) * | 2019-11-19 | 2021-06-04 | 南京农业大学 | Preparation method of standardized sweet wormwood wine |
| CN115287142A (en) * | 2022-07-27 | 2022-11-04 | 山东锦绣三元朱农业装备有限公司 | Method for applying chrysanthemum superoxide dismutase to plant wine and preparation process thereof |
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| CN107058005A (en) * | 2017-04-11 | 2017-08-18 | 滁州学院 | A kind of low chu chrysanthemum extraction wine and its production method |
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| CN110669623A (en) * | 2019-11-08 | 2020-01-10 | 河南圆梦生物工程有限公司 | Chrysanthemum health wine and preparation method thereof |
| CN112899111A (en) * | 2019-11-19 | 2021-06-04 | 南京农业大学 | Preparation method of standardized sweet wormwood wine |
| CN111423965A (en) * | 2020-04-14 | 2020-07-17 | 黑龙江松都酒业有限公司 | Chrysanthemum wine and production process thereof |
| CN112159743A (en) * | 2020-10-10 | 2021-01-01 | 西藏藏医药大学 | Preparation process of Tibetan chrysanthemum wine stock solution |
| CN115287142A (en) * | 2022-07-27 | 2022-11-04 | 山东锦绣三元朱农业装备有限公司 | Method for applying chrysanthemum superoxide dismutase to plant wine and preparation process thereof |
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