CN107338164B - Pericarp health wine and preparation method thereof - Google Patents
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Abstract
The invention belongs to the technical field of white spirit, and particularly relates to a peel health wine and a preparation method thereof. The invention aims to solve the technical problem of providing a preparation method of peel health care wine, which comprises the following steps: a. uniformly mixing litchi peels, dragon fruit peels and grape peels in a weight ratio of 1: 0.3-0.5: 0.8-1.2, soaking the mixed peels in base wine, filtering to remove solids, and removing liquid in filtrate to obtain a powdery extract; b. according to the weight percentage, 0.1-2% of the powdery extract and 98-99.9% of the base wine are uniformly mixed, and the finished product of the pericarp wine is obtained through reducing, settling and filtering. The peel health care wine has the advantages of bright color, harmonious wine body and strong antioxidant function.
Description
Technical Field
The invention belongs to the technical field of white spirit, and particularly relates to a peel health wine and a preparation method thereof.
Background
The fruit peel has rich nutritive value, but most of the fruit peel is directly discarded, the utilization rate is very low, the environmental pollution is caused, the utilization rate can be improved by extracting the nutritive substances in the fruit peel, and a new nutritive, healthy and safe product is developed.
Because the market supply of fruits such as litchi, dragon fruit, grape and the like is concentrated, the fruits are extremely easy to be mildewed and rotten due to mechanical damage or fungal infection in the transportation process, and the fruit residues after the fruit wine brewing still contain nutrient substances, most of the fruit residues are directly discarded, so that the environment is polluted, and huge economic loss is caused.
The fruits such as litchi, dragon fruit, grape and the like are rich in nutrition, and at present, fresh food is mainly taken as the main raw material, and part of the fresh food is prepared into fruit wine. In the patent with the application number of 201610960291.8, fresh litchi pulp and crystal sugar are added into wine pulp and are covered and soaked, the soaking utilization rate is low, only the litchi pulp part is utilized, and litchi peel is discarded; in patent application No. 201710056248.3, dragon fruit peel is dried and then soaked in alcohol for 15-20 days, the soaking time is long, and the drying destroys the nutrient substances in the peel; the grape skin residue after brewing also contains nutrient substances such as anthocyanin and the like, but is usually directly discarded, and the utilization rate is very low.
At present, the style and the color of the white spirit are single, and the preference of the consumers cannot be met. The nutritional ingredients are extracted from the fruit peel, and the fruit peel is added into the traditional white spirit, so that the nutritional value and the health care function of the white spirit product are increased, meanwhile, the color of the white spirit product can be adjusted according to the addition of the extract, the appetite of consumers is stimulated, the purchasing desire of the consumers is enhanced, and the requirements of different consumers are met.
Disclosure of Invention
The invention provides a peel health wine and a preparation method thereof, aiming at the problems of single style and color of the existing white spirit, insufficient utilization of peel and the like. According to the preparation method, litchi peel, dragon fruit peel, grape peel and the like are mixed and extracted, the extract rich in anthocyanin, polyphenol and other nutrient substances is obtained through proper raw material proportion, soaking conditions and the like, the resource utilization rate is improved, waste is turned into wealth, extracted natural ingredients are added into white spirit through innovative design of spirit bodies and coordination of effective ingredients, new white spirit is obtained, the oxidation resistance of products is improved, the types of white spirit in the market are enriched, and the approval of consumers is gained.
The first technical problem to be solved by the invention is to provide a preparation method of the pericarp health care wine. The preparation method comprises the following steps:
a. uniformly mixing litchi peels, dragon fruit peels and grape peels in a weight ratio of 1: 0.3-0.5: 0.8-1.2, soaking the mixed peels in base wine, filtering to remove solids, and removing liquid in filtrate to obtain a powdery extract;
b. according to the weight percentage, 0.1-2% of the powdery extract and 98-99.9% of the base wine are uniformly mixed, and the finished product of the pericarp wine is obtained through reducing, settling and filtering.
Preferably, in the step a of the preparation method of the pericarp health wine, the weight volume ratio of the mixed pericarp to the base wine during soaking is 1 g: 10-20 mL.
Specifically, in the step a of the preparation method of the pericarp health care wine, the alcohol content of the base wine is 30-50% vol.
Preferably, in the step a of the preparation method of the peel health care wine, the soaking temperature is 40-60 ℃ and the soaking time is 10-30 min.
In the step a of the preparation method of the peel health-care wine, the aperture of the filter membrane used for filtering is 0.22-0.45 um.
Preferably, in the step a of the preparation method of the pericarp health care wine, the removal of the liquid in the filtrate is realized by combining reduced pressure concentration and freeze drying.
Specifically, in the step b of the preparation method of the pericarp health care wine, the alcohol content of the base wine is 50-65% vol.
Further, in the step b of the preparation method of the fruit peel health wine, the base wine is prepared by mixing 75-85% of Xiaoqu fen-flavor liquor, 10-18% of Luzhou-flavor liquor and 3-7% of Maotai-flavor liquor in percentage by weight.
Specifically, in the step b of the preparation method of the peel health care wine, the alcohol content of the Xiaoqu fen-flavor liquor is 50-55% vol.
Specifically, in the step b of the preparation method of the pericarp health-care wine, the alcohol content of the strong aromatic Chinese spirits is 60-65% vol.
Specifically, in the step b of the preparation method of the pericarp health-care wine, the alcohol content of the Maotai-flavor liquor is 60-65% vol.
Specifically, in the step b of the preparation method of the peel health wine, the alcohol content is reduced to 10-40% vol.
The second technical problem to be solved by the invention is to provide the peel health care wine prepared by the preparation method.
The method of the invention mixes and extracts the waste such as the fruit peel, fully utilizes resources, avoids environmental pollution caused by discarding the fruit peel, and increases the nutrient components and health factors of the white spirit. After the white spirits with different flavors are mixed, the fruit peel is added to the extract obtained after the mixed extraction, so that the characteristics of 'clear' and 'clean' of the Xiaoqu fen-flavor white spirits are highlighted, the characteristics of 'strong' of the Luzhou-flavor white spirits are weakened, the nutritional ingredients and the health care effect of the white spirits are enhanced, and the new white spirits which are bright in color, comfortable in fruit flavor, strong in liquor flavor and perfectly combined with the liquor flavor are blended. By adding different amounts of the mixed fruit peel extract, the color of the white spirit product can be adjusted, the antioxidant function of the white spirit product is enhanced, consumers are attracted, and the white spirit is accepted by the consumers.
Detailed Description
The fruit can cause a large amount of damage in transit to cause the waste of resource. Fruit peels contain a large amount of bioactive components such as anthocyanins, flavones, polyphenols, etc., and those skilled in the art would expect effective utilization. The inventor finds that the new white spirit can be obtained by blending the effective components of the fruit peel with the white spirit, so that the color, the fragrance and the taste of the white spirit are changed.
The preparation method of the peel health wine comprises the following steps:
a. uniformly mixing litchi peels, dragon fruit peels and grape peels in a weight ratio of 1: 0.3-0.5: 0.8-1.2, soaking the mixed peels in base wine, filtering to remove solids, and removing liquid in filtrate to obtain a powdery extract;
b. according to the weight percentage, 0.1-2% of the powdery extract and 98-99.9% of the base wine are uniformly mixed, and the finished product of the pericarp wine is obtained through reducing, settling and filtering.
Through a large number of experiments, the inventor finds that the wine prepared by mixing three kinds of fruit peels, namely litchi peel, dragon fruit peel and grape peel, is bright in color, mellow in taste, more rich and harmonious in fruit aroma and has higher antioxidant capacity. According to the discovery that the three raw materials are uniformly mixed and extracted according to the weight ratio of 1: 0.3-0.5: 0.8-1.2, the antioxidant capacity of the extract is remarkably enhanced and is obviously higher than the sum of the antioxidant capacities of the three raw materials after the three raw materials are independently extracted, and the fact that the bioactive components contained in the three raw materials can form advantage complementation or interact with each other to release some active substances can be probably considered, and a very remarkable synergistic effect is generated.
In order to ensure the extraction effect, the inventor researches factors such as extraction material-liquid ratio, soaking temperature, soaking time and the like to find that when the peel is soaked in the base wine, if the base wine is too much, the content of active ingredients dissolved in the base wine by mixed peel cannot be obviously increased, the workload of subsequent operations such as filtration, concentration and the like can be increased, and the production cost is increased; if the base wine is too little, the effective components in the mixed fruit peel can not be fully leached out. Therefore, the mixed pericarp and the base wine are preferably mixed and soaked at a weight/volume ratio of 1g to 10-20 mL. The soaking temperature is too low, so that the effective components in the mixed fruit peel can not be fully leached, and the leaching time can be prolonged; if the soaking temperature is too high, the stability of the effective components in the peel can be damaged. Therefore, the soaking temperature is preferably 40 to 60 ℃. If the soaking time is too short, the effective components of the mixed pericarp are not fully leached, the soaking time is too long, and the leaching amount of the effective components cannot be obviously increased, so the soaking time is preferably 10-30 min. Under the soaking condition, the method can ensure the extraction effects of color, taste, oxidation resistance and the like, and can save raw materials, time and cost.
After the soaking, the method of the invention filters and removes the solid to obtain the filtrate, and the filtrate contains the base wine and the extracted effective components. Removing the liquid in the filtrate by conventional method such as oven drying, concentrating, flash evaporating, etc., as long as the purpose of removing most of the base wine is achieved. However, in order to ensure that the extracted effective components are not damaged by high temperature and time cost and other factors, the method preferably adopts the steps of firstly concentrating under reduced pressure until no obvious alcohol smell exists, and then freeze-drying for 15-20 hours to obtain the powdery extract.
In order to make the wine have the characteristics of 'clear' and 'clean', the invention wants to adopt the Xiaoqu fen-flavor liquor as the base liquor designed by the liquor body, but the Xiaoqu fen-flavor liquor has 'bitter' and 'astringent' tastes, and if the Xiaoqu fen-flavor liquor is completely adopted, the liquor body is inevitably bitter. The liquor body is full by adding the strong aromatic white liquor for regulation; the addition of a small amount of Maotai-flavor liquor can make the liquor body plumer and improve the aging fragrance. Therefore, the preferable base liquor is prepared by mixing 75-85% of Xiaoqu fen-flavor liquor, 10-18% of Luzhou-flavor liquor and 3-7% of Maotai-flavor liquor. Then, considering factors such as color, fragrance, taste and the like, according to weight percentage, 0.1-2% of the powdery extract and 98-99.9% of the base wine are uniformly mixed, so that the finished white wine has bright color and luster, pleasant fruity flavor, and good oxidation resistance, and is suitable for various crowds to drink.
Example 1
(1) Preparation of mixed extract: mixing litchi peel, dragon fruit peel, grape peel, etc. at a weight ratio of 1: 0.4: 1, adding 15 times volume of Xiaoqu fen-flavor base liquor (alcohol content of 50% vol), extracting at 50 deg.C for 15min, filtering with 0.22um filter membrane, distilling at 40 deg.C and 0.1MPa under reduced pressure until no significant alcohol smell is observed, and freeze drying for 18h to obtain powdered extract.
(2) Designing a wine body: mixing 82% Xiaoqu fen-flavor liquor (with the alcoholic strength of 55% vol), 14% Luzhou-flavor liquor (with the alcoholic strength of 60% vol) and 4% Maotai-flavor liquor (with the alcoholic strength of 65% vol), reducing the alcoholic strength to 38% vol, settling in a refrigerator for 12h, and filtering.
(3) Adding an extract: adding extracts 0.1%, 0.5%, 1%, and 2%, respectively, mixing, performing sensory evaluation, and measuring DPPH free radical scavenging ability, and comparing with Chinese liquor without extract.
The white spirit without the extract is colorless and transparent, is sweet and mellow, has long aftertaste, and has a DPPH free radical clearance rate of 8.5 percent; with the increase of the addition amount of the extract, the red color of the white spirit gradually becomes darker, and the DPPH free radical scavenging capacity is continuously increased. Table 1 below shows the effect of the amount of powdered extract added on the mouthfeel of the wine.
TABLE 1 sensory evaluation and antioxidant Capacity
Claims (6)
1. The preparation method of the peel health wine is characterized by comprising the following steps: the method comprises the following steps:
a. uniformly mixing litchi peels, dragon fruit peels and grape peels in a weight ratio of 1: 0.3-0.5: 0.8-1.2, soaking the mixed peels in base wine, filtering to remove solids, and removing liquid in filtrate to obtain a powdery extract; the weight-volume ratio of the mixed pericarp to the base wine is 1 g: 10-20 mL during soaking; the removal of the liquid in the filtrate is realized by combining reduced pressure concentration and freeze drying;
b. uniformly mixing 0.1-2% of the powdery extract and 98-99.9% of base wine in percentage by weight, reducing the alcohol content, settling and filtering to obtain the finished peel health wine; the alcohol content of the base wine mixed with the powdery extract is 50-65% vol; the base liquor mixed with the powdery extract is prepared by mixing 75-85% of Xiaoqu fen-flavor liquor, 10-18% of Luzhou-flavor liquor and 3-7% of Maotai-flavor liquor in percentage by weight;
when the addition amount of the powdery extract is 0.1%, the DPPH free radical clearance rate is 18.4%; when the addition amount of the powdery extract is 0.5%, the DPPH free radical clearance rate is 27.2%; when the addition amount of the powdery extract is 1%, the DPPH free radical clearance rate is 39.6%; when the powdered extract was added at 2%, DPPH radical scavenging rate was 52.3%.
2. The preparation method of the pericarp health care wine according to claim 1, characterized in that: in the step a, the alcohol content of the base wine is 30-50% vol.
3. The preparation method of the pericarp health care wine according to claim 1, characterized in that: in the step a, the soaking temperature is 40-60 ℃, and the time is 10-30 min.
4. The preparation method of the pericarp health care wine according to claim 1, characterized in that: in the step b, the alcohol content of the Xiaoqu fen-flavor liquor is 50-55% vol; the alcohol content of the strong aromatic Chinese spirits is 60-65% vol; the alcohol content of the Maotai-flavor liquor is 60-65% vol.
5. The preparation method of the pericarp health care wine according to claim 1, characterized in that: in the step b, the reduction degree is 10-40% vol.
6. A pericarp health wine prepared by the preparation method of any one of claims 1 to 5.
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| WO2019140538A1 (en) * | 2018-01-16 | 2019-07-25 | 白宏图 | Method for preparing fruit-flavored beer, rice wine and barley wine |
| CN109055130A (en) * | 2018-09-05 | 2018-12-21 | 泸州御酒老作坊酒业有限公司 | Lemon wine with and preparation method thereof |
| CN111621395B (en) * | 2020-06-16 | 2023-05-05 | 劲牌有限公司 | Method for making health-care wine base wine |
| CN113150920A (en) * | 2021-05-11 | 2021-07-23 | 田永全 | Pitaya wine and preparation method thereof |
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| JPS60172278A (en) * | 1984-02-15 | 1985-09-05 | Taiyo Hakko Kk | Wine of dried gourd shaving |
| CN102106389B (en) * | 2009-12-25 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Pericarp-containing liquid dairy product and preparation method thereof |
| CN103966066B (en) * | 2014-05-30 | 2015-03-04 | 吴义顺 | Brewing process for three-peel wine |
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN105779204A (en) * | 2016-05-26 | 2016-07-20 | 佛山科学技术学院 | Litchi fruit wine and manufacturing method thereof |
| CN106544251A (en) * | 2016-11-04 | 2017-03-29 | 覃贤强 | A kind of Lichee sweet wine and preparation method thereof |
| CN106754160A (en) * | 2016-12-14 | 2017-05-31 | 山东绿健生物技术有限公司 | A kind of heath-function white wine and preparation method thereof |
| CN106701430A (en) * | 2017-01-24 | 2017-05-24 | 钦州市钦南区科学技术情报研究所 | Preparation method of red pitaya wine |
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