CN107099434B - High flavonoids applejack of sweet tea low profile and preparation method thereof - Google Patents
High flavonoids applejack of sweet tea low profile and preparation method thereof Download PDFInfo
- Publication number
- CN107099434B CN107099434B CN201710524304.1A CN201710524304A CN107099434B CN 107099434 B CN107099434 B CN 107099434B CN 201710524304 A CN201710524304 A CN 201710524304A CN 107099434 B CN107099434 B CN 107099434B
- Authority
- CN
- China
- Prior art keywords
- wine base
- preparation
- wine
- apple
- high sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses high flavonoids applejacks of a kind of sweet tea low profile and preparation method thereof.The preparation method of low high sugar wine base：The high sugar wine base of 1 parts by volume is mixed with 5.5 6.5 parts by volume minuent wine bases；The ripening fruits of high flavonoids apple is raw material；Crushing and beating, sterilizing plus pectase plus saccharomyces cerevisiae are simultaneously fermented, are sterilized, collecting liquid phase, as high sugar wine base；Crushing and beating, sterilizing plus pectase plus saccharomyces cerevisiae simultaneously ferment, collect liquid phase, as low wine base.Apple method for preparing medicated wine：1. 1 parts by volume height wine base is mixed with the low high sugar wine base of 5.5 6.5 parts by volume, 25~45 DEG C of standings, 0~4 DEG C of standing collects liquid phase, as first wine；2. just wine carries out high and low temperature alternative curing, finished wine is obtained.The high flavonoids applejack of sweet tea low profile provided by the invention not only containing the distinctive functional health ingredient of the apples such as flavonoids, phenolic acid and mineral element, but also with stronger irritation and white wine mouthfeel, has huge market prospect.
Description
Technical field
The present invention relates to high flavonoids applejacks of a kind of sweet tea low profile and preparation method thereof.
Background technology
The number of degrees of wine, also known as alcoholic strength refer to the percent by volume shared by ethyl alcohol in wine, unless otherwise specified, usually
Refer to the percent by volume in wine shared by ethyl alcohol at 20 DEG C.Alcoholic strength generally represents with x%, sometimes also with x% (V/V) or
X%vol or x ° of expression.Alcoholic strength meant for x%, at 20 DEG C, the second containing x unit volumes in the wine of 100 unit volumes
Alcohol.
Low alcohol fruit wine, such as claret, dry white wine, due to containing flavonoids (anthocyanin), needed by human
The nutritive and health protection components such as amino acid and mineral element rose situation in the consumption of China in apparent in recent years.But low fruit
The alcohol content of wine is low, stimulation is small, it is impossible to effectively meet the demand that custom drinks the crowd of white wine.In order to meet custom drink it is white
The demand of wine crowd usually increases low alcohol fruit wine by way of the sugaring in zymotic fluid or edible alcohol in the prior art
Alcoholic strength.
Wine and spirits culture are Chinese diet and socio-cultural important component.White wine has been permeated in entire China five
In the civilized history of thousand, occupy from literary and artistic creation, entertainment to the everyways such as diet culinary art, health care important
Position.Visitor comes from a distant place, and no wine is not enough to expression deep feeling kindness.Fine moment happy festival time, no wine are not enough to show cheerful and light-hearted satisfied.Spring breeze obtains
Meaning, no wine are not enough to the lofty ideal that gives off one's lofty sentiments.Therefore, although low alcohol fruit wine rises situation in the consumption of China in apparent, have
The white wine of certain wine degree will still have very big development space in future.
" doctor's food homology eats nutrition, eats health " has become the common recognition for people.Apple contains more human body and easily inhales
The free polyphenol or flavonoids received, anti-oxidant, prevention cardiovascular and cerebrovascular disease and it is antitumor etc. be respectively provided with preferable effect,
And phenolic acid (Phenolicacids) is a kind of organic acid containing phenol ring, has arousing brain, raising spirit, enriching yin beauty treatment, skin whitening, clear
The effect of pyrolysis fire, " one day apple, doctor is far from me ", considerable country is all using apple as major consumers fruit in the world
Product and recommend energetically.But for a long time, due to the excessive pursuit to yield and appearance, and some merits such as fruit polyphenol exist
The long korneforos of history is gradually eliminated.For this purpose, seminar where Chen Xuesen professor takes the lead in proposing " functional form (high flavonoids) apple
The concept and its breeding strategy of fruit " to improve breeding of new variety scheme, improve breeding efficiency, expand answering for high flavonoids apple
With range, four main measures are taken：First, to the property such as Xinjiang red meat apple and apple variety first generation of hybrid fruit total phenol content
On the basis of shape Research on Genetic Variation, the Apple breeding method (patent No. ZL 2,013 1 of " three select two early one to promote " is proposed and implemented
0205419.6), breeding efficiency significantly improves；Second is that the apple varieties such as ' loud, high-pitched sound ' using genetic background complexity and Xinjiang red meat
Apple (M.sieversiif.niedzwetzkyana) carries out multi-parent strain hybridization with being returned repeatedly, it is intended to carry out quality breeding, mesh
It is preceding to have built miscellaneous (time) friendship one, two generation segregating population 40,40,000 plants of hybrid seedling is colonized, and declared " a variety of source product of fruit tree
Matter method of breeding " (number of patent application 2,015 10428448.8) and " easy coloring apple variety cultivating method " (number of patent application
201510890141.X) 2 breeding technique patents of invention；Third, in time using the basicly stable offspring's strain of character as examination material,
Quality trait evaluation and the research of development mechanism are carried out, and has achieved many impressive progresses；Fourth, according to " removable, small-sized
Change, be intelligent, pure natural, no added " theory, have developed including the high flavonoids apple crushing and beating device of a kind of stroke type, more
High flavonoids applejack complete equipment for processing and the processing works such as function wine brewing fractionator, the roasting drinking vessel of multiple-effect condensation and separation Wine storage device
Skill.At present, the apple high-efficient breeding technique system that conventional hybridization is organically combined with biotechnology has been created, has been formulated a collection of new
Kind and excellent germplasm have developed Variety of Apple highly effective matched cultivation and deep process technology system.It is special to authorize and declare invention
Sharp 30 remainders, are bred as new varieties (being) 16；Correlative study paper 120, wherein more than 20 piece of SCI papers are delivered, these researchs
Achievement is totally in the top standard of international similar research.
Invention content
The object of the present invention is to provide high flavonoids applejacks of a kind of sweet tea low profile and preparation method thereof.
Present invention firstly provides a kind of preparation methods of apple processed goods (low high sugar wine base), include the following steps：
The high sugar wine base of 1 parts by volume with 5.5-6.5 parts by volume minuent wine bases is mixed, obtains apple processed goods；
The high sugar wine base and the low wine base are using the ripening fruits of high flavonoids apple as raw material；
The preparation method of the high sugar wine base in turn includes the following steps：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system is 0.8%-1.2%；
(5) it sterilizes；
(6) liquid phase, as high sugar wine base are collected；
The preparation method of the minuent wine base in turn includes the following steps：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system no longer increases；
(5) liquid phase is collected, as low wine base.
In the method, the high sugar wine base of 1 parts by volume with 6 parts by volume minuent wine bases is mixed, it is (low to obtain apple processed goods
High sugar wine base).
In the preparation method of the high sugar wine base, the ripening fruits of the high flavonoids apple is unique raw material.The height
In the preparation method of sugar wine base, the ripening fruits of the high flavonoids apple is the fruit after cleaning.The system of the high sugar wine base
In Preparation Method, the ripening fruits of the high flavonoids apple is the fruit after being cleaned with tap water.The preparation of the high sugar wine base
In method, the ripening fruits of the high flavonoids apple is thoroughly cleans the fruit after impurity elimination with tap water.
In the preparation method of the minuent wine base, the ripening fruits of the high flavonoids apple is unique raw material.It is described low
It spends in the preparation method of wine base, the ripening fruits of the high flavonoids apple is the fruit after cleaning.The system of the minuent wine base
In Preparation Method, the ripening fruits of the high flavonoids apple is the fruit after being cleaned with tap water.The preparation of the minuent wine base
In method, the ripening fruits of the high flavonoids apple is thoroughly cleans the fruit after impurity elimination with tap water.
In the step (1) of the preparation method of the high sugar wine base, crushing and beating to pulp granularity is below 1mm.
In the step (1) of the preparation method of the minuent wine base, crushing and beating to pulp granularity is below 1mm.
In the step (2) of the preparation method of the high sugar wine base, the condition of the sterilizing is：80-100 DEG C of sterilizing 5-
12 hours.In the step (2) of the preparation method of the high sugar wine base, the condition of the sterilizing is concretely：100 DEG C, it is 5 small
When.
In the step (2) of the preparation method of the minuent wine base, the condition of the sterilizing is：80-100 DEG C of sterilizing 5-
12 hours.In the step (2) of the preparation method of the minuent wine base, the condition of the sterilizing is concretely：100 DEG C, it is 5 small
When.
In the step (3) of the preparation method of the high sugar wine base, when pulp temperature is 45-55 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the high sugar wine base, when it is 45-55 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the high sugar wine base, when pulp temperature is 45-50 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the high sugar wine base, when it is 45-50 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the high sugar wine base, when pulp temperature is 45 DEG C, pectase is added in.Institute
In the step (3) for stating the preparation method of high sugar wine base, when it is 45 DEG C that pulp, which naturally cools to temperature, pectase is added in.
In the step (3) of the preparation method of the high sugar wine base, the addition of the pectase is：Every kilogram high flavonoids apple
Ripening fruits accordingly add in 1,000,000 more than u pectase.In the step (3) of the preparation method of the high sugar wine base, institute
The addition for stating pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly add in 1,000,000 u-150, ten thousand u with
On pectase.In the step (3) of the preparation method of the high sugar wine base, the addition of the pectase is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in the pectase of 1,000,000 u-150, ten thousand u.The preparation method of the high sugar wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
The pectase of 1000000 u-150, ten thousand u.In the step (3) of the preparation method of the high sugar wine base, the addition of the pectase
It measures and is：The ripening fruits of every kilogram high flavonoids apple accordingly adds in 2-3g pectases.The preparation method of the high sugar wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
2-3g pectases.
In the step (3) of the preparation method of the minuent wine base, when pulp temperature is 45-55 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the minuent wine base, when it is 45-55 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the minuent wine base, when pulp temperature is 45-50 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the minuent wine base, when it is 45-50 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the minuent wine base, when pulp temperature is 45 DEG C, pectase is added in.Institute
In the step (3) for stating the preparation method of low wine base, when it is 45 DEG C that pulp, which naturally cools to temperature, pectase is added in.
In the step (3) of the preparation method of the minuent wine base, the addition of the pectase is：Every kilogram high flavonoids apple
Ripening fruits accordingly add in 1,000,000 more than u pectase.In the step (3) of the preparation method of the minuent wine base, institute
The addition for stating pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly add in 1,000,000 u-150, ten thousand u with
On pectase.In the step (3) of the preparation method of the minuent wine base, the addition of the pectase is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in the pectase of 1,000,000 u-150, ten thousand u.The preparation method of the minuent wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
The pectase of 1000000 u-150, ten thousand u.In the step (3) of the preparation method of the minuent wine base, the addition of the pectase
It measures and is：The ripening fruits of every kilogram high flavonoids apple accordingly adds in 2-3g pectases.The preparation method of the minuent wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
2-3g pectases.
In the step (4) of the preparation method of the high sugar wine base, when pulp temperature is 25-35 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the high sugar wine base, when it is 25-35 DEG C that pulp, which naturally cools to temperature, add
Enter saccharomyces cerevisiae.In the step (4) of the preparation method of the high sugar wine base, when pulp temperature is 30 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the high sugar wine base, when it is 30 DEG C that pulp, which naturally cools to temperature, add in
Saccharomyces cerevisiae.In the step (4) of the preparation method of the high sugar wine base, the addition of the saccharomyces cerevisiae is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in 1010Cfu saccharomyces cerevisiaes.The step of the preparation method of the high sugar wine base
(4) in, the addition of the saccharomyces cerevisiae is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in 1010cfu
Saccharomyces cerevisiae.During the fermentation, the temperature of fermentation system, control are continued to monitor since adding in after saccharomyces cerevisiae 24 hours
Temperature processed is 15-20 DEG C.Described " until the alcoholic strength of fermentation system is 0.8%-1.2% " is concretely " until fermentation system
Alcoholic strength be 1% ".The saccharomyces cerevisiae concretely high flavonoids saccharomyces cidri No.1.
In the step (4) of the preparation method of the minuent wine base, when pulp temperature is 25-35 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the minuent wine base, when it is 25-35 DEG C that pulp, which naturally cools to temperature, add
Enter saccharomyces cerevisiae.In the step (4) of the preparation method of the minuent wine base, when pulp temperature is 30 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the minuent wine base, when it is 30 DEG C that pulp, which naturally cools to temperature, add in
Saccharomyces cerevisiae.In the step (4) of the preparation method of the minuent wine base, the addition of the saccharomyces cerevisiae is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in 1010Cfu saccharomyces cerevisiaes.The step of the preparation method of the minuent wine base
(4) in, the addition of the saccharomyces cerevisiae is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in 1010cfu
Saccharomyces cerevisiae.During the fermentation, the temperature of fermentation system, control are continued to monitor since adding in after saccharomyces cerevisiae 24 hours
Temperature processed is 15-20 DEG C.When described " until the alcoholic strength of fermentation system no longer increases ", the alcoholic strength of fermentation system is 9%-
12%.The saccharomyces cerevisiae concretely high flavonoids saccharomyces cidri No.1.
In the step (5) of the preparation method of the high sugar wine base, the condition of the sterilizing is：80-100 DEG C of sterilizing 5-
12 hours.In the step (5) of the preparation method of the high sugar wine base, the condition of the sterilizing is concretely：100 DEG C, it is 5 small
When.
In the step (5) of the preparation method of the minuent wine base, described " collecting liquid phase " concretely " crosses 600 mesh
Sieve collects liquid phase ".
In the step (6) of the preparation method of the high sugar wine base, described " collecting liquid phase " concretely " crosses 600 mesh
Sieve collects liquid phase ".
The apple processed goods (low high sugar wine base) that any description above method is prepared also belongs to the protection of the present invention
Range.
The present invention also protects application of the apple processed goods (low high sugar wine base) in applejack is prepared.
The present invention also protects a kind of preparation method of applejack (the high flavonoids applejack of sweet tea low profile), includes the following steps：
1. 1 parts by volume height wine base is mixed with the low high sugar wine base of 5.5-6.5 parts by volume, first 25~45 DEG C of standings 24~
72 hours, then 0~4 DEG C stand 24~72 hours, collect liquid phase, as just wine；
2. the first wine that step is taken 1. to obtain carries out high and low temperature alternative curing, obtains finished wine.
The step 1. in, 1 parts by volume height wine base and 6 parts by volume low high sugar wine base mixs, first 30 DEG C of standings 24
Hour, then 0 DEG C stand 48 hours, collect liquid phase, as just wine.The step 1. in, " collect liquid phase " concretely " mistake
600 mesh sieve, and collect liquid phase ".
The step 2. in, high and low temperature alternative curing is：First stand 24~72 hours, again -8 DEG C~-2 for 25~45 DEG C
DEG C stand 24~72 hours, repeat 15 times or more.The step 2. in, high and low temperature alternative curing is：First 30 DEG C quiet
It puts 24 hours, again -5 DEG C and stands 48 hours, repeat 15 times.
The applejack (the high flavonoids applejack of sweet tea low profile) that the method is prepared also belongs to protection scope of the present invention.
The number of degrees of the applejack are 15%-21%, concretely 18%.
Using the ripening fruits of high flavonoids apple as raw material, preparation method in turn includes the following steps the height wine base：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system no longer increases；
(5) distill and collect the distillate between 85-95 DEG C, then distillate is distilled again and collect 85-95 DEG C it
Between distillate, repeatedly, until obtaining the distillate that alcoholic strength is more than 80%, as height wine base.
In the preparation method of the height wine base, the ripening fruits of the high flavonoids apple is unique raw material.The height
It spends in the preparation method of wine base, the ripening fruits of the high flavonoids apple is the fruit after cleaning.The system of the height wine base
In Preparation Method, the ripening fruits of the high flavonoids apple is the fruit after being cleaned with tap water.The preparation of the height wine base
In method, the ripening fruits of the high flavonoids apple is thoroughly cleans the fruit after impurity elimination with tap water.
In the step (1) of the preparation method of the height wine base, crushing and beating to pulp granularity is below 1mm.
In the step (2) of the preparation method of the height wine base, the condition of the sterilizing is：80-100 DEG C of sterilizing 5-
12 hours.In the step (2) of the preparation method of the height wine base, the condition of the sterilizing is concretely：100 DEG C, it is 5 small
When.
In the step (3) of the preparation method of the height wine base, when pulp temperature is 45-55 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the height wine base, when it is 45-55 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the height wine base, when pulp temperature is 45-50 DEG C, pectin is added in
Enzyme.In the step (3) of the preparation method of the height wine base, when it is 45-50 DEG C that pulp, which naturally cools to temperature, add in
Pectase.In the step (3) of the preparation method of the height wine base, when pulp temperature is 45 DEG C, pectase is added in.Institute
In the step (3) for stating the preparation method of height wine base, when it is 45 DEG C that pulp, which naturally cools to temperature, pectase is added in.
In the step (3) of the preparation method of the height wine base, the addition of the pectase is：Every kilogram high flavonoids apple
Ripening fruits accordingly add in 1,000,000 more than u pectase.In the step (3) of the preparation method of the height wine base, institute
The addition for stating pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly add in 1,000,000 u-150, ten thousand u with
On pectase.In the step (3) of the preparation method of the height wine base, the addition of the pectase is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in the pectase of 1,000,000 u-150, ten thousand u.The preparation method of the height wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
The pectase of 1000000 u-150, ten thousand u.In the step (3) of the preparation method of the height wine base, the addition of the pectase
It measures and is：The ripening fruits of every kilogram high flavonoids apple accordingly adds in 2-3g pectases.The preparation method of the height wine base
In the step (3), the addition of the pectase is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in
2-3g pectases.
In the step (4) of the preparation method of the height wine base, when pulp temperature is 25-35 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the height wine base, when it is 25-35 DEG C that pulp, which naturally cools to temperature, add
Enter saccharomyces cerevisiae.In the step (4) of the preparation method of the height wine base, when pulp temperature is 30 DEG C, wine brewing is added in
Yeast.In the step (4) of the preparation method of the height wine base, when it is 30 DEG C that pulp, which naturally cools to temperature, add in
Saccharomyces cerevisiae.In the step (4) of the preparation method of the height wine base, the addition of the saccharomyces cerevisiae is：Every kilogram
The ripening fruits of high flavonoids apple accordingly adds in 1010Cfu saccharomyces cerevisiaes.The step of the preparation method of the height wine base
(4) in, the addition of the saccharomyces cerevisiae is：The ripening fruits of the high flavonoids apple of every kilogram of fresh weight accordingly adds in 1010cfu
Saccharomyces cerevisiae.During the fermentation, the temperature of fermentation system, control are continued to monitor since adding in after saccharomyces cerevisiae 24 hours
Temperature processed is 15-20 DEG C.When described " until the alcoholic strength of fermentation system no longer increases ", the alcoholic strength of fermentation system is 9%-
12%.The saccharomyces cerevisiae concretely high flavonoids saccharomyces cidri No.1.
It is described " until it is more than 80% to obtain alcoholic strength in the step (5) of the preparation method of the height wine base
Distillate " concretely obtains the distillate that alcoholic strength is 80%-85%.The step of the preparation method of the height wine base
Suddenly in (5), described " until obtaining the distillate that alcoholic strength is more than 80% ", it is 80% to distillate concretely to obtain alcoholic strength
Object.
The high flavonoids apple is the apple kind that the Flavonoid Content of every kilogram of fresh weight ripening fruits is more than 5000mg
Matter.The high flavonoids apple is the apple germplasm that the Flavonoid Content of every kilogram of fresh weight ripening fruits is more than 7000mg.Institute
State the apple germplasm that Flavonoid Content that high flavonoids apple is every kilogram of fresh weight ripening fruits is more than 10000mg.The height
Flavonoids apple is concretely ' CSR6R6-888 ', ' CSR6R6-666 ' or ' CSR6R6-777 '.
' CSR6R6-888 ', also known as apple (Malus domestica) CSR6R6-888 was protected on June 16th, 2017
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.14295.
' CSR6R6-666 ', also known as apple (Malus domestica) CSR6R6-666 was protected on 2 17th, 2017
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.13783.
' CSR6R6-777 ', also known as apple (Malus domestica) CSR6R6-777 was protected on December 08th, 2016
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.12468.
High flavonoids saccharomyces cidri No.1, full name are saccharomycete (Saccharomyces sp.) high flavonoids applejack
Yeast No.1 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center's (letter on June 16th, 2017
Claim CGMCC, address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica), preservation registration
Number be CGMCC NO.14250.
High flavonoids apple excellent germplasm and high flavonoids applejack complete equipment for processing are efficiently used, developing both has apple
The distinctive functional component of fruit, the smell of fruits is very sweet, and has stronger irritation and white wine mouthfeel, can meet different consumer groups' need
The high flavonoids applejack of series asked, for elongating Apple Industry chain, rich liquor product Market Diversification, improving enterprise product quality
With benefit, meet market and consumption demand is of great significance.The high flavonoids applejack of sweet tea low profile provided by the invention, both contained
The distinctive functional health ingredient of the apples such as flavonoids, phenolic acid and mineral element, and with stronger irritation and white wine mouthfeel, wine
Perfume is coordinated, and fruity protrudes, and entrance is pure and sweet, salubrious, and the crowd for drinking low alcohol white spirit is suitble to drink, and has great application and popularization value
And huge market prospect.
Description of the drawings
Fig. 1 is the photo of the high flavonoids applejack of ' CSR6R6-888 ' sweet tea low profile.
Fig. 2 is the photo of the high flavonoids applejack of ' CSR6R6-888 ' sweet tea low profile.
Specific embodiment
Following embodiment facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method is conventional method unless otherwise specified.Test material used in following embodiments is certainly unless otherwise specified
What routine biochemistry reagent shop was commercially available.Quantitative test in following embodiment is respectively provided with three repeated experiments, as a result makes even
Mean value.
Refer to the bibliography of ' Fuji apple ' apple and ' loud, high-pitched sound ' apple：Chen Xuesen, it is pungent training just etc., marshal and Jin Shuai are in apple
Effect in fruit breeding of new variety, Journal of Shandong agri.Univ, 1994,25 (2)：236—248.
The preparation method of 0.5% methanol hydrochloride solution：0.5 parts by volume, 35% concentrated hydrochloric acid and 99.5 parts by volume methanol are mixed
It closes.
Pectase used in embodiment is the pectase purchased from Ningxia jade of the He family Bioisystech Co., Ltd, correlation ginseng
Number is：Solid powder, the u/g of enzyme activity >=500,000, it is proposed that use condition is " pH3.2-5.0,10-50 DEG C ".50.0 DEG C, pH3.5 items
Under part, the enzyme amount that 1min catalysis hydrolyzed pectins generate 1 μ g galacturonic acids is a pectinase activity unit (1u).
The acquisition and identification of embodiment 1, apple excellent germplasm ' CSR6R6-888 '
Identify that the method that apple plants are R1R1 genotype, R6R6 genotype or R6R1 genotype is as follows：From apple to be measured
Apple is taken on fruit plant, extracts the genomic DNA of apple pulp, using genomic DNA as template, using the primer of F3 and R3 compositions
To carrying out PCR amplification, then by following standard interpretation genotype：If pcr amplification product is a band and is 497bp, to be measured
Apple plants are R6R6 genotype；If pcr amplification product is a band and is 386bp, apple plants to be measured are R1R1 genes
Type；If pcr amplification product is two bands and respectively 497bp and 386bp, apple plants to be measured are R6R1 genotype.
F3 (sequence 1)：5’-GGTGGTCAAAGATGTGTGTTGT-3’；
R3 (sequence 2)：5’-TTTGCCTGCTACCCACTTCA-3’.
After testing, ' Fuji apple ' apple and ' loud, high-pitched sound ' apple are R1R1 genotype.
First, the acquisition of ' CSR6R6-888 '
Xinjiang red meat apple hybridizes as parent with plain boiled pork cultivation apple varieties such as ' Fuji apples '.According to Mendelian inheritance
Law, the plain boiled pork such as Xinjiang red meat apple (R6R1 genotype) and ' Fuji apple ' (R1R1 genotype) cultivation apple variety hybridize,
Progeny population should be red meat phenotype (R6R1 genotype):Plain boiled pork phenotype (R1R1 genotype)=1:1.But in hybridization F1Dai Qun
The single plant of R6R6 genotype is found that in body.
The single plant of one plant of R6R6 genotype is named as ' CSR6R6-888 '.
' CSR6R6-888 ' has following phenotype：The each sections such as stem, leaf, flower, pericarp and pulp and each stage of development are equal
For royal purple.
The fruit fresh food quality of ' CSR6R6-888 '：Sour and sweet palatability, crisp succulence, fresh food quality are excellent.
By way of grafting twig or tissue culture, ' CSR6R6-888 ' is expanded numerous.
2nd, the preservation of ' CSR6R6-888 '
' CSR6R6-888 ', also known as apple (Malus domestica) CSR6R6-888 was protected on June 16th, 2017
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.14295.
3rd, the preservation of ' CSR6R6-666 '
' CSR6R6-666 ' is the single plant of another plant of R6R6 genotype that the laboratory where inventor selects early period.
' CSR6R6-666 ' has following phenotype：The each sections such as stem, leaf, flower, pericarp and pulp and each stage of development are equal
For aubergine.
' CSR6R6-666 ', also known as apple (Malus domestica) CSR6R6-666 was protected on 2 17th, 2017
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.13783.
4th, the preservation of ' CSR6R6-777 '
' CSR6R6-777 ' is the single plant of another plant of R6R6 genotype that the laboratory where inventor selects early period.
' CSR6R6-777 ', also known as apple (Malus domestica) CSR6R6-777 was protected on December 08th, 2016
Being hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, (abbreviation CGMCC, address are：Chaoyang District, Beijing City
The institute 3 of North Star West Road 1, Institute of Microorganism, Academia Sinica), preservation registration number is CGMCC NO.12468.
5th, flavonoid component content analysis
' CSR6R6-888 ', ' CSR6R6-666 ' and ' CSR6R6-777 ' is used as plant to be measured respectively.
1st, the transparent apple on plant to be measured is taken, takes apple pulp.
2nd, the pulp that step 1 is taken to obtain grinds in liquid nitrogen and obtains powder.
3rd, the powder that 2g steps 2 obtain is weighed, adds in 0.5% methanol hydrochloride solutions of 5mL, 4 DEG C stand extraction 2h, then
8000rpm centrifuges 20min, collects supernatant and residue respectively.
4th, the residue that step 3 is taken to obtain adds in 0.5% methanol hydrochloride solutions of 5mL, and 4 DEG C stand extraction 1h, then
8000rpm centrifuges 20min, collects supernatant.
5th, the supernatant mixing that the supernatant and step 4 obtained step 3 obtains, obtains mixed liquor.
6th, the mixed liquor that step 5 is taken to obtain, 37 DEG C of revolvings remove methanol, and residue 2-3ml methanol dissolves, then
8000rpm centrifuges 20min, collects supernatant.
7th, the supernatant that step 6 is taken to obtain with methanol constant volume to 5ml, then with 0.45 μm of membrane filtration, collects filtrate.
8th, the filtrate for obtaining step 7 carries out HPLC-MS analyses.
Liquid phase chromatogram condition：
Using WATERS ACQUITY UPLC chromatographs, chromatographic column is BEH C18 columns (100mm × 2.1mm), filler grain
1.7 μm of diameter；45 DEG C of column temperature；1 μ L of sampling volume；
Mixed liquor of the mobile phase for A liquid and B liquid, flow velocity 0.3mL/min；A liquid is acetonitrile, and B liquid is containing 0.2% (volume
Score) formic acid aqueous solution；The volume fraction that 0-0.1min, A liquid account for mobile phase is 5%；0.1-20min, A liquid account for mobile phase
Volume fraction is by 5% linear rise to 20%；20-22min, A liquid account for the volume fraction of mobile phase by 20% linear rise extremely
80%；22-22.1min, A liquid account for the volume fraction of mobile phase by 80% linear decline to 5%；22.1-25min A liquid accounts for flowing
The volume fraction of phase is 5%.
Mass Spectrometry Conditions：
Mass spectrograph is WATERS MALDI SYNAPT Q-TOF MS, ESI ionization sources, and electro-spray ionization cation acquires
Pattern (ESI+)；Scanning range 100-1500m/z；Capillary voltage 3.5kV, orifice potential 30V；100 DEG C of source temperature, precipitation temperature
300 DEG C of degree；Desolventizing gas flow 500L/h.
The content of 9 kinds of specific flavones alcohol matters is shown in Table 1.The detection method of 9 kinds of peculiar substances in table 1 belongs to flavonoids
Component and detection method of content, (Chen Xuesen, Zhang Jing, Liu great Liang wait the heredity of the Xinjiang red meat apple first generation of hybrid to bibliography
Variation and excellent strain evaluation [J] the Scientia Agricultura Sinicas of functional form apple, 2014,47 (11):2193-2204..
Table 1
The above result shows that ' CSR6R6-888 ', ' CSR6R6-666 ' and ' CSR6R6-777 ' is respectively provided with very strong class Huang
Ketone synthesis capability, pulp are rich in flavonoids, and are the excellent of high flavonoids apple variety containing special flavonols component
Germplasm.' CSR6R6-888 ' better than ' CSR6R6-666 ', ' CSR6R6-666 ' is better than ' CSR6R6-777 '.
6th, Flavonoid Content measures
' CSR6R6-888 ', ' CSR6R6-666 ' and ' CSR6R6-777 ' is used as plant to be measured respectively.
(1) the transparent apple fruit on plant to be measured is taken, takes apple pulp.
(2) 1g pulp is taken, then it is water-soluble to add in 4 DEG C of 65% (volumn concentration) ethyl alcohol being pre-chilled of 10ml for liquid nitrogen grinding
Liquid and mixing, 4 DEG C are protected from light standing extraction 4h, and then 12000g centrifuges 20min, collects supernatant.
(3) test tube is taken, the supernatant that 0.5ml steps (2) obtain is added in, then sequentially adds 1mL 5g/100ml NaNO2
Aqueous solution, 1ml 10g/100ml AL (NO3)3Aqueous solution, 4mL 2M NaOH aqueous solutions stand 15min, 8000rpm after mixing
10min is centrifuged, supernatant is taken, then measures light absorption value under 510nm.
Standard curve is done for standard specimen with rutin (rutin, Sigma chemical, ST, Loiuis, USA).
The Flavonoid Content of the Apple of ' CSR6R6-888 ' is 11358.7mg/kg fresh weights.
The Flavonoid Content of the Apple of ' CSR6R6-666 ' is 9134.6mg/kg fresh weights.
The Flavonoid Content of the Apple of ' CSR6R6-777 ' is 7555.1mg/kg fresh weights.
Embodiment 2, the acquisition of yeast strain
First, the domestication and separation of unartificial yeast
During the ripe apples grown on ' CSR6R6-888 ' plant, excellent apple is selected to take back desinfection chamber in orchard,
Pericarp is cut into small pieces in the test tube equipped with fruit juice for being put into and having killed bacterium, is stoppered tampon and is placed in 25~28 DEG C of constant incubators
Cultivate 5~8d.Yeast strain is detached using plate streaking partition method, each fermentation liquid makees 3 tablets, trained in 28 DEG C of insulating boxs
Support 3d.Morphologic observation is carried out to bacterium colony, picking separation is good from tablet, has the single bacterium colony of typicalness, is inoculated in examination respectively
In pipe inclined-plane and sterilized Boiling tube cider, 3 single bacterium colonies are only selected, and number on 3 tablets of each fermentation liquid
Label, to show bacterium source.Test tube slant is placed in 28 DEG C of culture 3d, checks whether lawn is simple, and the simple good bacterial strain of lawn is put
It is stored in refrigerator.
2nd, yeast screening assay
1st, Du Shi pipes fermentation screening.
Using Du Shi pipe fermentation methods, under identical condition of culture, measure the speed of yeast strain aerogenesis bubble and providing
In time aerogenesis steep number, tentatively more each saccharomycete rise ferment ability and fermentability, it is excellent to filter out fermenting property
Yeast strain.Test parallel be repeated 3 times.Bacterial strain activation condition：25 DEG C constant temperature incubation is for 24 hours in the cider of 10 ° of Brix.Hair
Ferment condition：20 DEG C of static fermentation 48h in the cider of 15 ° of Brix.
2nd, saccharomycetes to make fermentation power test (CO2Weight-loss method).
3rd, saccharomycete coherency compares (yeast number comparison method).
4th, the resistance to ethyl alcohol of saccharomycete, resistance to SO2Experiment.
Using Du Shi pipe fermentation methods, by saccharomycete be respectively connected to different ethanol concentration (6%, 8%, 10%, 12%, V/V)
With different SO2In the cider of concentration (50mg/L, 100mg/L, 150mg/L, 200mg/L), cultivated under the same conditions,
The bubble production in Du Shi pipes is observed, more each yeast strain is to ethyl alcohol, SO2Tolerance degree, further determine that suitable
The bacterial strain of apple liquor brewing.Test parallel be repeated 3 times.Bacterial strain activation condition：25 DEG C of constant temperature incubations in the cider of 10 ° of Brix
24h.Fermentation condition：20 DEG C in the cider of 15 ° of Brix it is static fermentation 96h (due to ethyl alcohol or SO2Presence, to saccharomycete
Fermentation can generate inhibiting effect to varying degrees, therefore aerogenesis observing time is extended for 96h).Inoculum concentration：(6~8) × 107
A/ml.
5th, saccharomycete brews cider fermentation experiment.
500ml triangular flasks are taken, add in 400ml ciders (20 ° of Brix of pol), bacteria concentration is accessed by the inoculum concentration of 20ml/L
For (3~3.6) × 106The saccharomycete seed liquor of a/ml, 20 DEG C of fermentations.Fermentation carries out tank switching to 15d, removes wine foot, then old
After making 10d, measure the physical and chemical index of applejack and carry out organoleptic analysis.
Compared by yeast fermenting power, cohesiveness compares, resistance to SO2, resistance to ethyl alcohol ability compare and ferment to it gained apple
The physical and chemical index analysis of wine and organoleptic quality evaluations, filter out three plants of best applejack saccharomyces cerevisiaes, and it is yellow to be respectively designated as high class
Ketone saccharomyces cidri No.1, high flavonoids saccharomyces cidri two, high flavonoids saccharomyces cidri three.
3rd, the performance of three saccharomycetes production applejack that comparison step two obtains
Yeast to be measured is respectively：High flavonoids saccharomyces cidri No.1, high flavonoids saccharomyces cidri two or high class are yellow
Ketone saccharomyces cidri three.
1st, ' CSR6R6-888 ' is taken thoroughly to be cleaned with tap water without rotten ripening fruits.
2nd, after completing step 1, fruit is taken, carries out crushing and beating, until pulp granularity is below 1mm.
3rd, after completing step 2, pulp is sterilized (80 DEG C, 12 hours).
4th, after completing step 3, natural cooling adds in pectase when pulp temperature is 50 DEG C (per the fruit of 1000g fresh weights
It is real, add in 2-3g pectases).
5th, after completing step 4, continue natural cooling, when pulp temperature is 30 DEG C, it is (fresh per 1000g to add in yeast to be measured
The fruit of weight adds in 1010The yeast to be measured of cfu), it ferments.The alcoholic strength of fermentation system is continued to monitor in fermentation process, when
Stop fermentation when alcoholic strength no longer increases (alcoholic strength of system is 9%-12% at this time).In fermentation process, from addition ferment to be measured
Start to continue to monitor the temperature of fermentation system after 24 hours female, controlled at 15-20 DEG C.
Physical and chemical index analysis and organoleptic quality evaluations are carried out to obtained applejack, high flavonoids saccharomyces cidri No.1
Indices are most preferable, are resistant to 12% ethyl alcohol, for the former wine alcoholic strength of fermentation up to 11.9%, wine body clear has apple
The typical flavor of fruit wine.
4th, the identification of high flavonoids saccharomyces cidri No.1
Morphological feature：In oval spherical shape, there are apparent nucleus and the vacuole to differ in size.
Physiological and biochemical property：Glucose, maltose, fructose, soluble starch, sucrose, galactolipin fermentation production can be utilized
Gas can assimilate glucose, maltose, fructose, soluble starch, sucrose, galactolipin, rhamnose, cellobiose, citric acid,
Acid and kind of starch compound cannot be produced, ester fragrance matter can be produced.
Growth characteristics：The most suitable growth pH5.5-6.5,29-31 DEG C of optimum growth temperature.
5th, the preservation of high flavonoids saccharomyces cidri No.1
High flavonoids saccharomyces cidri No.1, full name are saccharomycete (Saccharomyces sp.) high flavonoids applejack
Yeast No.1 has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center's (letter on June 16th, 2017
Claim CGMCC, address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica), preservation registration
Number be CGMCC NO.14250.
Embodiment 3 and embodiment 4 are carried out as saccharomyces cerevisiae using high flavonoids saccharomyces cidri No.1.
The preparation of embodiment 3, height wine base
The apple on ' CSR6R6-888 ', the apple on ' CSR6R6-666 ' and the apple on ' CSR6R6-777 ' is respectively adopted
Fruits prepare height wine base.
1st, it takes without rotten transparent apple fruit, impurity elimination is thoroughly cleaned with tap water.
2nd, after completing step 1, fruit is taken, carries out crushing and beating, until pulp granularity is below 1mm.
3rd, after completing step 2, pulp is sterilized (100 DEG C, 5 hours；80-100 DEG C of sterilizing can be used in practical application
5-12 hours, when the temperature is low using longer sterilization time, when temperature is higher using shorter sterilization time, such as when
Using the sterilization time of 10-12 hours at 80 DEG C, sterilization time when small using 5 when 100 DEG C).
4th, after completing step 3, natural cooling, when pulp temperature (in practical application, can be used 45-55 DEG C, specifically for 45 DEG C
Can be used 45-50 DEG C) when, it adds in pectase and (per the fruit of 1000g fresh weights, adds in 2-3g pectases；The enzyme activity of 2-3g pectases
For 1,000,000 u-150, ten thousand more than u).
5th, after completing step 4, continue natural cooling, when pulp temperature is 30 DEG C (in practical application, can be used 25-35 DEG C)
When, it adds in saccharomyces cerevisiae and (per the fruit of 1000g fresh weights, adds in 1010Cfu saccharomyces cerevisiaes), it ferments.Continue in fermentation process
It monitors the alcoholic strength of fermentation system, stops fermentation when alcoholic strength no longer increases (alcoholic strength of system is 9%-12% at this time).
In fermentation process, the temperature of fermentation system is continued to monitor since adding in after saccharomyces cerevisiae 24 hours, controlled at 15-20
℃。
6th, it after completing step 5, is distilled, collects the distillate between 85-95 DEG C.The alcoholic strength of the distillate is about
20%.
7th, the distillate that step 6 is taken to obtain, is repeatedly distilled, and collects the distillate between 85-95 DEG C every time,
Until obtain the distillate that alcoholic strength is more than 80%, as height wine base.
The height wine base that ' CSR6R6-888 ' is obtained is named as ' CSR6R6-888 ' height wine base.What the present embodiment obtained
The alcoholic strength of ' CSR6R6-888 ' height wine base is 80%.
The height wine base that ' CSR6R6-666 ' is obtained is named as ' CSR6R6-666 ' height wine base.What the present embodiment obtained
The alcoholic strength of ' CSR6R6-666 ' height wine base is 80%.
The height wine base that ' CSR6R6-777 ' is obtained is named as ' CSR6R6-777 ' height wine base.What the present embodiment obtained
The alcoholic strength of ' CSR6R6-777 ' height wine base is 80%.
The preparation of embodiment 4, low high sugar wine base
First, the preparation of low wine base
The apple on ' CSR6R6-888 ', the apple on ' CSR6R6-666 ' and the apple on ' CSR6R6-777 ' is respectively adopted
Fruits prepare low wine base.
1st, it takes without rotten transparent apple fruit, impurity elimination is thoroughly cleaned with tap water.
2nd, after completing step 1, fruit is taken, carries out crushing and beating, until pulp granularity is below 1mm.
3rd, after completing step 2, pulp is sterilized (100 DEG C, 5 hours；80-100 DEG C of sterilizing can be used in practical application
5-12 hours, when the temperature is low using longer sterilization time, when temperature is higher using shorter sterilization time, such as when
Using the sterilization time of 10-12 hours at 80 DEG C, sterilization time when small using 5 when 100 DEG C).
4th, after completing step 3, natural cooling, when pulp temperature (in practical application, can be used 45-55 DEG C, specifically for 45 DEG C
Can be used 45-50 DEG C) when, it adds in pectase and (per the fruit of 1000g fresh weights, adds in 2-3g pectases；The enzyme activity of 2-3g pectases
For 1,000,000 u-150, ten thousand more than u).
5th, after completing step 4, continue natural cooling, when pulp temperature is 30 DEG C (in practical application, can be used 25-35 DEG C)
When, it adds in saccharomyces cerevisiae and (per the fruit of 1000g fresh weights, adds in 1010Cfu saccharomyces cerevisiaes), it ferments.Continue in fermentation process
It monitors the alcoholic strength of fermentation system, stops fermentation when alcoholic strength no longer increases (alcoholic strength of system is 9%-12% at this time).
In fermentation process, the temperature of fermentation system is continued to monitor since adding in after saccharomyces cerevisiae 24 hours, controlled at 15-20
℃。
6th, after completing step 5,600 mesh sieve is crossed, collects liquid phase, as low wine base.
The low wine base that ' CSR6R6-888 ' is obtained is named as ' CSR6R6-888 ' low wine base.
The low wine base that ' CSR6R6-666 ' is obtained is named as ' CSR6R6-666 ' low wine base.
The low wine base that ' CSR6R6-777 ' is obtained is named as ' CSR6R6-777 ' low wine base.
2nd, the preparation of high sugar wine base
The apple on ' CSR6R6-888 ', the apple on ' CSR6R6-666 ' and the apple on ' CSR6R6-777 ' is respectively adopted
Fruits prepare high sugar wine base.
1st, it takes without rotten transparent apple fruit, impurity elimination is thoroughly cleaned with tap water.
2nd, after completing step 1, fruit is taken, carries out crushing and beating, until pulp granularity is below 1mm.
3rd, after completing step 2, pulp is sterilized (100 DEG C, 5 hours；80-100 DEG C of sterilizing can be used in practical application
5-12 hours, when the temperature is low using longer sterilization time, when temperature is higher using shorter sterilization time, such as when
Using the sterilization time of 10-12 hours at 80 DEG C, sterilization time when small using 5 when 100 DEG C).
4th, after completing step 3, natural cooling, when pulp temperature (in practical application, can be used 45-55 DEG C, specifically for 45 DEG C
Can be used 45-50 DEG C) when, it adds in pectase and (per the fruit of 1000g fresh weights, adds in 2-3g pectases；The enzyme activity of 2-3g pectases
For 1,000,000 u-150, ten thousand more than u).
5th, after completing step 4, continue natural cooling, when pulp temperature is 30 DEG C (in practical application, can be used 25-35 DEG C)
When, it adds in saccharomyces cerevisiae and (per the fruit of 1000g fresh weights, adds in 1010Cfu saccharomyces cerevisiaes), it ferments.Continue in fermentation process
The alcoholic strength of fermentation system is monitored, stops fermentation when alcoholic strength is 1%.In fermentation process, from adding in saccharomyces cerevisiae 24 hours
Start to continue to monitor the temperature of fermentation system afterwards, controlled at 15-20 DEG C.
6th, after completing step 5, (100 DEG C, 5 hours of heat sterilization；It is small that 80-100 DEG C of sterilizing 5-12 can be used in practical application
When, when the temperature is low using longer sterilization time, when temperature is higher using shorter sterilization time, such as when 80 DEG C
Using the sterilization time of 10-12 hours, sterilization time when small using 5 when 100 DEG C), 600 mesh sieve is crossed after standing cooling, is received
Collect liquid phase, as high sugar wine base.
The high sugar wine base that ' CSR6R6-888 ' is obtained is named as ' CSR6R6-888 ' high sugar wine base.
The high sugar wine base that ' CSR6R6-666 ' is obtained is named as ' CSR6R6-666 ' high sugar wine base.
The high sugar wine base that ' CSR6R6-777 ' is obtained is named as ' CSR6R6-777 ' high sugar wine base.
3rd, the preparation of low high sugar wine base
The high sugar wine bases of 1 parts by volume ' CSR6R6-888 ' with the low wine bases of 6 parts by volume ' CSR6R6-888 ' are mixed, are obtained
' CSR6R6-888 ' low high sugar wine base.The alcoholic strength of ' CSR6R6-888 ' that the present embodiment obtains low high sugar wine base is
10%.
The high sugar wine bases of 1 parts by volume ' CSR6R6-666 ' with the low wine bases of 6 parts by volume ' CSR6R6-666 ' are mixed, are obtained
' CSR6R6-666 ' low high sugar wine base.The alcoholic strength of ' CSR6R6-666 ' that the present embodiment obtains low high sugar wine base is
10%.
The high sugar wine bases of 1 parts by volume ' CSR6R6-777 ' with the low wine bases of 6 parts by volume ' CSR6R6-777 ' are mixed, are obtained
' CSR6R6-777 ' low high sugar wine base.The alcoholic strength of ' CSR6R6-777 ' that the present embodiment obtains low high sugar wine base is
10%.
The preparation of the high flavonoids applejack of embodiment 5, sweet tea low profile
1st, 1 parts by volume height wine base with the low high sugar wine base of 6 parts by volume is mixed, first stands 24 hours for 30 DEG C, then 0 DEG C quiet
It puts 48 hours, then crosses 600 mesh sieve, collect liquid phase, as first wine.In practical application, can first 25 to 45 DEG C stand it is 24 to 72 small
When, then 0 to 4 DEG C stand 24 to 72 hours.
2nd, the first wine that step 1 obtains is taken, high and low temperature alternative curing is carried out and (first stands 24 hours for 30 DEG C, then -5 DEG C stand 48
Hour, repeat 15 times), obtain finished wine.In practical application, can it is first 25 to 45 DEG C stand 24 to 72 hours, then -8 DEG C to -
2 DEG C stand 24 to 72 hours, repeat 15 times or more.
' CSR6R6-888 ' prepared by ' CSR6R6-888 ' the height wine base and embodiment 4 prepared using embodiment 3 is low
The finished wine that high sugar wine base is prepared is named as the high flavonoids applejack of ' CSR6R6-888 ' sweet tea low profile.' CSR6R6-888 ' sweet tea
The photo of the high flavonoids applejack of low profile is shown in Fig. 1 and Fig. 2.
' CSR6R6-666 ' prepared by ' CSR6R6-666 ' the height wine base and embodiment 4 prepared using embodiment 3 is low
The finished wine that high sugar wine base is prepared is named as the high flavonoids applejack of ' CSR6R6-666 ' sweet tea low profile.
' CSR6R6-777 ' prepared by ' CSR6R6-777 ' the height wine base and embodiment 4 prepared using embodiment 3 is low
The finished wine that high sugar wine base is prepared is named as the high flavonoids applejack of ' CSR6R6-777 ' sweet tea low profile.
Embodiment 6, alcoholic strength detection and sense organ description
The high flavonoids applejack of three kinds of sweet tea low profiles prepared by Example 5 detects alcoholic strength and organoleptic indicator.
It the results are shown in Table 2.Alcoholic strength be 18% the high flavonoids applejack of sweet tea low profile, appearance be orange red, clear, fruit
Fragrant protrusion, aroma are coordinated, and entrance is pure and sweet, salubrious.
Table 2
Embodiment 7, the detection of national food safety standard index of correlation
The high flavonoids applejack of three kinds of sweet tea low profiles prepared by Example 5, according to national food safety standard GB2757-
2012 and GB2760-2014 detects methanol and content of beary metal.
The result shows that the methanol content in the high flavonoids applejack of three kinds of sweet tea low profiles prepared by embodiment 5 meets food peace
All referring to target national standard, the content of beary metal such as aluminium, manganese in the high flavonoids applejack of three kinds of sweet tea low profiles prepared by embodiment 5 are equal
Meet the national standard of food security index.
Embodiment 8, nutritive and health protection components detection
Using Zhangyu Wine Making Co., Ltd., Yantai City production alcoholic strength be 12% open abundant dry white wine and wine
The abundant claret that precision is 12% is control.The high flavonoids apple of three kinds of sweet tea low profiles that respectively prepared by detection embodiment 5
The Flavonoid Content and phenolic content of wine and two kinds of control wine.
First, it extracts
1st, 20mL wine to be measured is taken, with 1mol/L NaOH tune pH value to 7,3 times is extracted with ethyl acetate and (adds in 20mL every time
Ethyl acetate is sufficiently mixed rear stratification, then collects organic phase), the organic of collection will be extracted three times to be mixed, then 40
DEG C rotary evaporation of solvent, the residue obtained at this time is flavonoids (neutral phenol), adds in 2mL methanol dissolution residual substances, then
With 0.22 μm of membrane filtration, HPLC measure is then carried out.
2nd, remaining wine liquid after 3 extractions is taken in step 1, with 2mol/L HCl tune pH value to 2, is extracted with ethyl acetate 3
Secondary (adding in 20mL ethyl acetate every time, be sufficiently mixed rear stratification, then collect organic phase), has what extraction three times was collected
Machine mixes, then 40 DEG C of rotary evaporation of solvent, and the residue obtained at this time is phenolic acid (acidic phenol), and it is molten to add in 2mL methanol
Residue is solved, then with 0.22 μm of membrane filtration, then carries out HPLC measure.
2nd, HPLC is detected
1st, HPLC detects the relevant parameter of flavonoids
Highly effective liquid phase chromatographic device model 2695 (Waters, Milford, MA, USA), diode array detector
(PDA 2998Waters, Milford, MA, USA), season pumps and automatic sampler；Splitter is symmetrical C 18 (4.6 × 150 millis
Rice, 3.5 μm) column (Waters, Milford, MA, USA), 20 DEG C of column temperature.
Sample size is 10 μ L.
Mobile phase is made of solvent A (aqueous solution containing the acetic acid that volume ratio is 2.5%) and solvent B (acetonitrile), alternatively, stream
Dynamic is mutually solvent B.Elution process (flow velocity 1mL/min)：0-5min, solvent B account for the volume fraction of mobile phase by 3% linear rise
To 9%；6-15min, solvent B account for the volume fraction of mobile phase by 9% linear rise to 16%；16-33min, solvent B account for flowing
The volume fraction of phase is by 16% linear rise to 36.4%；The volume fraction that 34-38min solvents B accounts for mobile phase keeps 100%；
Last pillar is repaired 10 minutes (volume fraction that solvent B accounts for mobile phase is 3%).
The Detection wavelength of flavanols and dihydrochalcone is 280nm, and the Detection wavelength of flavonols is 360nm.Flavanols packet
Include catechin, epicatechin, procyanidin B 2.Dihydrochalcone includes phloridzin.Flavonols includes Kaempferol, rutin, different Mongolian oak
Skin glycosides (Q3Glc), guaijaverin (Quercetin -3-O- α-L- arabopyranoses glycosides), Hyperoside (quercitrin
Element -3-O- β-D- galactopyranosides), Quercetin rhamnoside.
The appearance time of catechin standard items is 12.52min.The appearance time of epicatechin standard items is 16.06min.
The appearance time of procyanidin B 2 standard items is 13.83min.The appearance time of phloridzin standard items is 27.76min.Kaempferol
The appearance time of standard items is 36.86min.The appearance time of rutin standard items is 21.37min.Isoquercitrin standard items go out
Peak time is 23.25min.The appearance time of guaijaverin standard items is 24.39min.The appearance time of Hyperoside standard items
For 22.64min.The appearance time of Quercetin rhamnoside standard items is 25.35min.More than standard items are purchased from Sigma-
Aldrich Co。
2nd, HPLC detects the relevant parameter of phenolic acid
Highly effective liquid phase chromatographic device model 2695 (Waters, Milford, MA, USA), diode array detector
(PDA 2998Waters, Milford, MA, USA), season pumps and automatic sampler；Splitter is symmetrical C 18 (4.6 × 150 millis
Rice, 3.5 μm) column (Waters, Milford, MA, USA), 30 DEG C of column temperature.
Sample size is 10 μ L.
Mobile phase is made of acetonitrile and 0.6% (volume ratio) acetic acid aqueous solution.Elution process (flow velocity 0.5mL/min)：0-
35min, acetonitrile account for the volume fraction of mobile phase by 5% linear rise to 35%；36-40min, acetonitrile account for the volume point of mobile phase
Number keeps 35%；41-42min, acetonitrile account for the volume fraction of mobile phase by 35% linear decline to 5%.
Detection wavelength 280nm.
The appearance time of gallic acid standard items is 6.51min.The appearance time of P-hydroxybenzoic acid standard items is
15.33min.The appearance time of catechuic acid standard items is 15.55min.The appearance time of chlorogenic acid standard items is 15.60min.Coffee
The appearance time of coffee acid standard items is 17.29min.The appearance time of syringic acid standard items is 17.3min.Vanillic aldehyde standard items
Appearance time is 21.66min.The appearance time of coumaric acid standard items is 22.35min.The appearance time of ferulic acid standard items is
24.09min.The appearance time of benzoic acid standard items is 28.35min.The appearance time of cumarin standard items is 30.69min.Meat
The appearance time of cinnamic acid standard items is 37.21min.The appearance time of phloretin standard items is 38.49min.More than standard items are equal
Purchased from Sigma-Aldrich Co.
3rd, result
Flavonoid component content in the high flavonoids applejack of three kinds of sweet tea low profiles and two kinds of control wine is shown in Table 3.Three kinds of sweet teas
Phenolic acid constituent content in the high flavonoids applejack of low profile and two kinds of control wine is shown in Table 4.With high flavonoids excellent germplasm
The transparent apple fruit of CSR6R6-666, CSR6R6-777 and CSR6R6-888 are 3 kinds of high flavonoids of sweet tea low profile made of raw material
The flavonoid component content of applejack is all remarkably higher than the control wine of two kinds of similar number of degrees with phenolic acid constituent content, wherein
The transparent apple fruit of CSR6R6-888 is flavonoid component content and phenol in the high flavonoids applejack of sweet tea low profile made of raw material
Acid constituents content highest.
3 flavonoid component content of table
4 phenolic acid constituent content of table
SEQUENCE LISTING
<110>Shandong Agricultural University
<120>High flavonoids applejack of sweet tea low profile and preparation method thereof
<130> GNCYX171211
<160> 2
<170> PatentIn version 3.5
<210> 1
<211> 22
<212> DNA
<213>Artificial sequence
<400> 1
ggtggtcaaa gatgtgtgtt gt 22
<210> 2
<211> 20
<212> DNA
<213>Artificial sequence
<400> 2
tttgcctgct acccacttca 20
Claims (6)
1. a kind of preparation method of applejack, includes the following steps：
1. 1 parts by volume height wine base is mixed with the low high sugar wine base of 5.5-6.5 parts by volume, first 25~45 DEG C of standings 24~72 are small
When, then 0~4 DEG C stand 24~72 hours, collect liquid phase, as just wine；
2. the first wine that step is taken 1. to obtain carries out high and low temperature alternative curing, obtains finished wine；
The preparation method of the high sugar wine base of minuent, includes the following steps：By the high sugar wine base of 1 parts by volume and 5.5-6.5 parts by volume
Low wine base mixing, obtains low high sugar wine base；
The preparation method of the high sugar wine base in turn includes the following steps：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system is 0.8%-1.2%；
(5) it sterilizes；
(6) liquid phase, as high sugar wine base are collected；
The preparation method of the minuent wine base in turn includes the following steps：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system no longer increases；
(5) liquid phase is collected, as low wine base；
The preparation method of the height wine base in turn includes the following steps：
(1) crushing and beating；
(2) it sterilizes；
(3) pectase is added in；
(4) it adds in saccharomyces cerevisiae and ferments, until the alcoholic strength of fermentation system no longer increases；
(5) it distills and collects the distillate between 85-95 DEG C, then distill distillate again and collect between 85-95 DEG C
Distillate, repeatedly, until obtaining the distillate that alcoholic strength is more than 80%, as height wine base；
The high sugar wine base, the low wine base and the height wine base are using the ripening fruits of high flavonoids apple as unique original
Material；In the high sugar wine base, the low wine base and the height wine base, the high flavonoids apple as unique raw material is
‘CSR6R6-888’；The full name of ' CSR6R6-888 ' be apple (Malus domestica) CSR6R6-888, preservation registration number
For CGMCC NO.14295；
In the preparation method of the high sugar wine base, the low wine base and the height wine base, the saccharomyces cerevisiae is high class
Flavones saccharomyces cidri No.1；The full name of high flavonoids saccharomyces cidri No.1 is high for saccharomycete (Saccharomyces sp.)
Flavonoids saccharomyces cidri No.1, preservation registration number are CGMCC NO.14250.
2. the method as described in claim 1, it is characterised in that：In the method, by the high sugar wine base of 1 parts by volume and 6 parts by volume
Low wine base mixing, obtains low high sugar wine base.
3. method as claimed in claim 1 or 2, it is characterised in that：
In the step (1) of the preparation method of the high sugar wine base, crushing and beating to pulp granularity is below 1mm；
In the step (1) of the preparation method of the minuent wine base, crushing and beating to pulp granularity is below 1mm.
4. method as claimed in claim 1 or 2, it is characterised in that：
In the step (3) of the preparation method of the high sugar wine base, when pulp temperature is 45-55 DEG C, pectase is added in；
In the step (3) of the preparation method of the minuent wine base, when pulp temperature is 45-55 DEG C, pectase is added in.
5. method as claimed in claim 1 or 2, it is characterised in that：
In the step (4) of the preparation method of the high sugar wine base, when pulp temperature is 25-35 DEG C, saccharomyces cerevisiae is added in；
In the step (4) of the preparation method of the minuent wine base, when pulp temperature is 25-35 DEG C, saccharomyces cerevisiae is added in.
6. the applejack that any the method is prepared in claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710524304.1A CN107099434B (en) | 2017-06-30 | 2017-06-30 | High flavonoids applejack of sweet tea low profile and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710524304.1A CN107099434B (en) | 2017-06-30 | 2017-06-30 | High flavonoids applejack of sweet tea low profile and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107099434A CN107099434A (en) | 2017-08-29 |
| CN107099434B true CN107099434B (en) | 2018-07-06 |
Family
ID=59664043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710524304.1A Expired - Fee Related CN107099434B (en) | 2017-06-30 | 2017-06-30 | High flavonoids applejack of sweet tea low profile and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107099434B (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102021102A (en) * | 2009-04-21 | 2011-04-20 | 陈栋梁 | Brewing process of apple unblended wine and preparation method of apple unblended series wine |
| CN103146536B (en) * | 2013-04-02 | 2015-05-13 | 罗福国 | Method for brewing bamboo health-care wine by high concentration bamboo juice |
| CN104031804A (en) * | 2014-05-26 | 2014-09-10 | 山东半岛酒业有限公司 | Preparation method of apple liqueur |
| CN105039082A (en) * | 2015-08-11 | 2015-11-11 | 桂林市银泉酒业有限责任公司 | Preparing method of apple wine |
| CN106718835B (en) * | 2016-12-12 | 2018-04-24 | 山东农业大学 | Application of the high flavonoids excellent germplasm ' CSR6R6-777 ' in functional form Apple breeding |
-
2017
- 2017-06-30 CN CN201710524304.1A patent/CN107099434B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN107099434A (en) | 2017-08-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20090053361A1 (en) | Olive pomace vinegar | |
| De-Heer | Formulation and sensory evaluation of herb tea from Moringa oleifera, Hibiscus sabdariffa and Cymbopogon citratus | |
| CN109439489A (en) | A kind of preparation method of Pitaya wine | |
| Li et al. | Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines | |
| KR101428692B1 (en) | Fermented Organic Rubus Coreanus Vinegar With Antioxidative Function And Process Of Preparing The Same | |
| KR101338278B1 (en) | Brew method of Korea rice wine | |
| CN109953241A (en) | A kind of blueberry-red raspberry fruit vinegar beverage and preparation method thereof | |
| CN109370951A (en) | One plant increases the fusion Wei Si Salmonella of bata-phenethyl alcohol content and its application in soy sauce | |
| CN107151618B (en) | High flavonoids applejack of sweet tea high type and preparation method thereof | |
| Kwaw et al. | Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice. | |
| Routray et al. | Chemical constituents and post-harvest prospects of Pandanus amaryllifolius leaves: a review | |
| CN107099422B (en) | High flavonoids applejack of dry low profile and preparation method thereof | |
| CN107118900B (en) | Do soft high flavonoids applejack of type and preparation method thereof | |
| CN107099434B (en) | High flavonoids applejack of sweet tea low profile and preparation method thereof | |
| CN107118920B (en) | High flavonoids applejack of the strong type of sweet tea and preparation method thereof | |
| CN107118919B (en) | High flavonoids applejack of dry high type and preparation method thereof | |
| CN107118899B (en) | High flavonoids applejack of the soft type of sweet tea and preparation method thereof | |
| CN107151599B (en) | Do strong high flavonoids applejack of type and preparation method thereof | |
| Martínez et al. | Mescal an alcoholic beverage from Agave spp. with great commercial potential | |
| KR100998246B1 (en) | Preparation Method of Kimchi Using Extract of Houttuynia cordata Thunb and Saururus chinensis Baill | |
| CN106701322B (en) | Extraction method of fermented noni seed essential oil | |
| KR101710989B1 (en) | A new strain having acid tolerances and a method fermenting dendropanax morbifera by using same | |
| Oganesyants et al. | Rational use of the secondary resources of the vineyard and winebranding industry | |
| Mariana et al. | The effects of fermentation duration on chemical properties, physical properties, and organoleptic of Butterfly Pea Kombucha | |
| KR20100135575A (en) | Method for processing enhanced health functional tradition rice wine using opuntia humifusa and product thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180706 Termination date: 20210630 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |