CN107988015B - Improved preparation method of purple sweet potato and hulless oat health wine - Google Patents
Improved preparation method of purple sweet potato and hulless oat health wine Download PDFInfo
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- CN107988015B CN107988015B CN201810032815.6A CN201810032815A CN107988015B CN 107988015 B CN107988015 B CN 107988015B CN 201810032815 A CN201810032815 A CN 201810032815A CN 107988015 B CN107988015 B CN 107988015B
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of an improved purple sweet potato and hulless oat health wine. The invention solves the problems of slightly bitter and astringent taste of wine entrance and aftertaste, and the coordination degree needs to be further improved in the established technology, and has the advantages of bright purple red product color, pleasant aroma, harmonious and mellow taste, and the technical indexes of lead, formaldehyde, salmonella, staphylococcus aureus and the like which meet the relevant requirements of national standards.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of an improved purple sweet potato and hulless oat health wine.
Background
Hulless oat is a low-sugar, high-protein, high-fat and high-energy food, and has high content of nutrient components and excellent quality. Hulless oat in the 'Chinese good grains' selected by the Chinese Nutrition society in 2017 ranks the third. However, hulless oat is hard in texture and poor in taste, and stomach cramp or flatulence can be caused by eating too much, so that hulless oat is not favored by consumers for a long time.
The purple sweet potato is one kind of sweet potato. In the best food list recommended by the world health organization in 2014, the purple sweet potatoes are positioned at the head of the best vegetable list. It is rich in anthocyanin, dietary fiber and 18 amino acids necessary for human body; the content of vitamin C is 10 to 30 times of that of apples, grapes and pears, and the content of vitamin E is 9.5 times of that of wheat; the carotene content is more than 600 times of that of potatoes, taros and corns; the trace elements of various mineral substances such as selenium, iodine, copper, iron, potassium, manganese, zinc and the like are multiple times of those of common sweet potatoes, so the purple sweet potatoes are also named as 'selenium-rich purple sweet potatoes'. The purple sweet potato also has the functions of resisting mutation, resisting oxidation, reducing blood pressure, protecting liver and the like; the purple sweet potato contains a large amount of mucus substances, can keep the elasticity of the cardiovascular wall of a human body, prevent atherosclerosis, is beneficial to keeping the lubrication of respiratory tract, digestive tract and joint cavity, and has the functions of supplementing and protecting health for trace elements necessary for the human body after being eaten frequently.
Consumers tend to select wine products, except brands and packages, the wine products have good mouthfeel and moderate alcoholic strength and have health care effect. According to the regulations of GB/T17204-2008 classification of alcoholic beverages, the purple sweet potato and naked oat wine belongs to the field of liqueurs, and the purple sweet potato and naked oat wine takes fermented wine as wine base and thus belongs to the field of fermented wine. GB2758-2012 national food safety standard fermented wine and its compound wine define and require technical indexes such as lead, formaldehyde, salmonella and staphylococcus aureus in the product, GB 27588-.
The applicant discloses a preparation method of purple sweet potato and hulless oat health wine in patent application with publication number CN106398968A, the obtained purple sweet potato and hulless oat wine is rich in anthocyanin and beta-glucan, the oxidation resistance is outstanding, the wine body is clear and purplish red, but the wine prepared by the method is slightly bitter in taste and aftertaste, and the coordination degree needs to be further improved.
Disclosure of Invention
The invention aims to provide a preparation method of an improved purple sweet potato and hulless oat health-care wine, which is characterized in that the flavor and taste of the purple sweet potato and hulless oat wine are further improved on the premise of keeping the health-care effect of the purple sweet potato and hulless oat wine, so that the purple sweet potato and hulless oat health-care wine which is outstanding in bouquet, mellow in taste, harmonious in wine body, magnificent in color, and good in vision, smell and taste is obtained.
The overall technical concept of the invention is as follows:
the improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 25-50 parts by weight of fresh purple sweet potatoes which are not mildewed or damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.2-2:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 25-50 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 10.7-25 parts by mass, the mixture is steamed for 30-40 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.2-2: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 25-50 parts by weight of sticky rice without mildew, plant diseases and insect pests, washing, soaking in water for 8-12 hours, steaming for 15 minutes, spraying normal-temperature sterile water, steaming for 8-15 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet taste type) according to the inoculation amount of 0.3-0.5% by mass, culturing for 2-5 days at 26-32 ℃, wherein the Angel sweet distiller's yeast (sweet taste type) is produced by Angel yeast GmbH and has a product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.1-0.5 per mill by mass ratio, fermenting for 7-12 days at 16-22 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S;
C. ageing wine
And D, drying and storing the supernatant prepared in the step B at low temperature in a dark place, filtering, and performing pasteurization to prepare the finished wine.
The specific technical concept of the invention is as follows:
step A3The main function of adjusting the pH value is to make the purple sweet potato pulp,Naked oats corn steep liquor or fermented mash better meet the growth of alpha-amylase, saccharifying enzyme or saccharomyces cerevisiae, thereby obtaining better liquefying, saccharifying or fermenting effects, and can adopt various forms of acid and alkali to adjust the pH without departing from the essence of the invention, wherein the preferable and industrialized application mode is that, the step A3The pH is adjusted by citric acid and sodium carbonate.
In order to achieve a better liquefaction effect of the purple sweet potato pulp and ensure that starch in the purple sweet potato pulp is smoothly decomposed under the action of amylase, the preferred technical implementation mode is that step A3The liquefaction in (A) is carried out1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor, adjusting the pH value to 5.5-7.0, and adding alpha-amylase with the mass percentage of 0.2-0.4% and the enzyme activity of 30U/g for liquefying for 60-80 minutes.
In order to achieve a good saccharification effect of the purple sweet potato liquid, realize the full utilization of nutrient substances, be more suitable for the growth of saccharomyces cerevisiae and ensure the smooth proceeding of the fermentation process and the generation of final products, the preferred technical implementation mode is step A3The saccharification in the method is to adjust the pH of the liquefied material to be 4.0-5.5, and then saccharify the liquefied material for 80-100 minutes by adding saccharifying enzyme with the mass percent of 0.05-0.15% and the enzyme activity of 100000U/g to prepare fermented mash.
In order to improve the palatability of the purple sweet potato and hulless oat health wine and enhance the aging effect, the preferable technical implementation mode is that the aging process condition in the step C is to dry the supernatant prepared in the step B in the dark at low temperature for 3 months, filter the supernatant through diatomite and pasteurize the supernatant at 50-65 ℃ for 5-20 minutes to prepare the finished wine.
The purple sweet potato and naked oat wine belongs to the field of liqueur according to GB/T17204 and 2008 classification of beverage wine, and the purple sweet potato and naked oat wine takes fermented wine as wine base, so the purple sweet potato and naked oat wine also belongs to the field of fermented wine. Therefore, the applicant refers to GB27588-2011 cordial to detect the indexes of the purple sweet potato naked oat wine, such as alcoholic strength, total acid, total sugar, dry extract and the like, and also refers to GB2758-2012 fermented wine and prepared wine to detect the technical indexes of the purple sweet potato naked oat wine, such as lead, formaldehyde, salmonella, staphylococcus aureus and the like. The detailed sensory evaluation scoring rule of the purple sweet potato and hulless oat wine refers to the regulation of GB27588-2011 cordial 5.2.1, and is combined with the specific characteristics of the purple sweet potato and hulless oat wine to prepare the specific detailed sensory evaluation scoring rule.
The invention has the substantive characteristics and obvious technical progress that:
1. the purple sweet potato, hulless oat, corn and glutinous rice serving as fermentation raw materials are wide in source, the fermentation process is easy to control by an industrialized means, and the technical indexes of lead, formaldehyde, salmonella, staphylococcus aureus and the like in the prepared purple sweet potato and hulless oat health wine meet the relevant requirements in GB2758-2012 fermented wine and wine prepared therefrom.
2. The purple sweet potato and hulless oat health wine prepared by the method is bright purple red in color, pleasant in fragrance and harmonious and mellow in taste.
3. The comparison and detection show that compared with the purple sweet potato and hulless oat health wine prepared by the method in CN106398968A and two commercially sold wines, the purple sweet potato and hulless oat health wine prepared by the method disclosed by the invention has reduced sourness, bitterness, astringency, aftertaste of bitterness, aftertaste of astringency and sweetness; the wine is superior to other three kinds of wine in delicate flavor; the richness of the wine is slightly lower than that of CK1 and higher than that of other two kinds of wine. In terms of comprehensive evaluation, the taste of the purple sweet potato and hulless oat wine obtained by the method is better than that of the purple sweet potato and hulless oat wine obtained by applicant in the patent application with the publication number of CN106398968A, and the taste is slightly superior to that of similar wine and purple sweet potato wine sold in the market.
Detailed Description
The present invention is further described with reference to the following examples, which are not intended to limit the scope of the present invention, and the claims are not to be interpreted as limiting the scope of the present invention.
Example 1
The improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 40 parts by weight of fresh purple sweet potatoes which are not mildewed and damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.5:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 40 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 18 parts by mass, the mixture is steamed for 35 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.5: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 40 parts by weight of sticky rice without mildew, plant diseases and insect pests, cleaning the sticky rice, soaking the sticky rice in water for 10 hours, steaming the sticky rice for 15 minutes, spraying normal-temperature sterile water, steaming the sticky rice for 12 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet flavor type) into the sticky rice according to the inoculation amount of 0.4 percent by mass, culturing the sticky rice for 3 days at the temperature of 30 ℃, wherein the Angel sweet distiller's yeast (sweet flavor type) is produced by Angel yeast GmbH and has the product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.3 per mill by mass ratio, fermenting for 10 days at the temperature of 20 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S;
C. ageing wine
And D, drying and storing the supernatant prepared in the step B at low temperature in a dark place, filtering, and performing pasteurization to prepare the finished wine.
The step A is3The pH is adjusted by citric acid and sodium carbonate.
Step A3The liquefaction in (A) is carried out1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor, adjusting the pH value to 5.5-7.0, and adding alpha-amylase with the mass percentage of 0.2-0.4% and the enzyme activity of 30U/g for liquefying for 60-80 minutes.
Step A3The saccharification in the method is to adjust the pH of the liquefied material to be 4.0-5.5, and then saccharify the liquefied material for 80-100 minutes by adding saccharifying enzyme with the mass percent of 0.05-0.15% and the enzyme activity of 100000U/g to prepare fermented mash.
In order to improve the palatability of the purple sweet potato and hulless oat health wine and enhance the aging effect, the preferable technical implementation mode is that the aging process condition in the step C is to dry the supernatant prepared in the step B in the dark at low temperature for 3 months, filter the supernatant through diatomite and pasteurize the supernatant at 50-65 ℃ for 5-20 minutes to prepare the finished wine.
Example 2
This example differs from example 1 in that:
the improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 25 parts by weight of fresh purple sweet potatoes which are not mildewed and damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.2:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 25 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 10.7 parts by mass, the mixture is steamed for 30 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.2: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 25 parts by weight of sticky rice without mildew, plant diseases and insect pests, cleaning the sticky rice, soaking the sticky rice in water for 8 hours, steaming the sticky rice for 15 minutes, spraying normal-temperature sterile water, steaming the sticky rice for 8 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet flavor type) into the sticky rice according to the inoculation amount of 0.3 percent by mass, culturing the sticky rice at 26 ℃ for 5 days, wherein the Angel sweet distiller's yeast (sweet flavor type) is produced by Angel yeast GmbH and has the product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.1 per mill by mass ratio, fermenting for 12 days at the temperature of 16 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S.
The rest is the same as in example 1.
Example 3
This example differs from example 1 in that:
the improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 50 parts by weight of fresh purple sweet potatoes which are not mildewed and damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 2:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 50 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 25 parts by mass, the mixture is steamed for 40 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 2: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 50 parts by weight of sticky rice without mildew, plant diseases and insect pests, cleaning the sticky rice, soaking the sticky rice in water for 12 hours, steaming the sticky rice for 15 minutes, spraying normal-temperature sterile water, steaming the sticky rice for 15 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet flavor type) into the sticky rice according to the inoculation amount of 0.5 percent by mass, culturing the sticky rice for 2 days at the temperature of 32 ℃, wherein the Angel sweet distiller's yeast (sweet flavor type) is produced by Angel yeast GmbH and has the product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.5 per mill by mass ratio, fermenting for 7 days at the temperature of 22 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S.
The rest is the same as in example 1.
Example 4
This example differs from example 1 in that:
the improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 45 parts by weight of fresh purple sweet potatoes which are not mildewed and damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.8:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat of 45 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour of 22 parts by mass, the mixture is steamed for 35 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.8: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 40 parts by weight of sticky rice without mildew, plant diseases and insect pests, cleaning the sticky rice, soaking the sticky rice in water for 10 hours, steaming the sticky rice for 15 minutes, spraying normal-temperature sterile water, steaming the sticky rice for 13 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet flavor type) into the sticky rice according to the inoculation amount of 0.45 percent by mass, culturing the sticky rice for 4 days at the temperature of 30 ℃, wherein the Angel sweet distiller's yeast (sweet flavor type) is produced by Angel yeast GmbH and has the product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.4 per mill by mass ratio, fermenting for 10 days at the temperature of 20 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S.
The rest is the same as in example 1.
Example 5
This example differs from example 1 in that:
the improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 30 parts by weight of fresh purple sweet potatoes which are not mildewed and damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.2-2:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 30 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 13 parts by mass, the mixture is steamed for 32 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.2-2: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
A4treatment of glutinous rice
Selecting 30 parts by weight of sticky rice without mildew, plant diseases and insect pests, washing, soaking in water for 9 hours, steaming for 15 minutes, spraying normal-temperature sterile water, steaming for 9 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating Angel sweet distiller's yeast (sweet flavor type) according to the inoculation amount of 0.35 percent by mass, culturing for 3 days at the temperature of 28 ℃, wherein the Angel sweet distiller's yeast (sweet flavor type) is produced by Angel yeast GmbH and has the product standard code: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Middle partMixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.2 per mill by mass ratio, fermenting for 8 days at the temperature of 18 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S.
The rest is the same as in example 1.
Because the existing GB2758-2012 fermented wine and wine prepared by the fermented wine only limits the formaldehyde, microorganism indexes and the like in the product, in order to further determine the sensory indexes and other functional indexes of the product obtained by the method, the product is comprehensively and scientifically evaluated, and the applicant refers to corresponding technical indexes in GB27588-2011 wine to detect the products prepared in the embodiments 1-5 of the invention as follows:
first, sensory evaluation
The purple sweet potato and hulless oat wine (S1-S5) obtained in each embodiment of the invention is selected, and sensory evaluation is carried out on the selected purple sweet potato and hulless oat wine (F-3), the commercially available red wine (CK1) and the commercially available purple sweet potato wine (CK2) obtained in the patent application of the applicant in CN106398968A according to the table 1. The specific evaluation method comprises the following steps: 3 relevant practitioners with professional background and 2 non-professional persons were selected and scored according to table 1.
The specific evaluation method is as follows:
(1) temperature adjustment: the purple sweet potato and hulless oat wine obtained by the method is most suitable for tasting at 18-20 ℃.
(2) Pouring wine: pouring the tempered wine into a clean and dry transparent glass wine glass, wherein the height of the wine in the glass is 1/4-1/3.
(3) Color: under proper light (non-direct sunlight), the bottom of the glass cup is held by hand, the glass is lifted to trim the eyebrow, and the color, transparency and clarity of the wine in the glass, whether sediment and suspended matters exist or not are observed by eyes. The purple sweet potato and hulless oat wine obtained by the method is clear and transparent red to purple red in color.
(4) Fragrance: smelling fragrance for many times in a static state, holding the wine in the palm, slightly shaking the wine cup to make the wine sample in the cup uniformly hung on the wall of the cup, and slowly smelling the volatile wine fragrance.
(5) And (3) taste: a small amount of sample is sucked into the mouth, so that the wine sample is uniformly distributed in the oral cavity as much as possible, and the wine sample is swallowed after a clear impression, and then aftertaste is realized.
TABLE 1 sense organ rating table for purple sweet potato and hulless oat wine
The detection results are as follows: the purple sweet potato and hulless oat wine prepared by the method is bright purple red in color, pleasant in fragrance and harmonious and mellow in taste.
TABLE 2 different wine sensory evaluation scores
| Sample (I) | Color and luster | Fragrance | Flavor (I) and flavor (II) | Total score |
| S1 | 28.9±1.12 | 27.3±0.84 | 35.4±1.81 | 90.8±1.21 |
| S2 | 28.6±0.89 | 27.6±1.14 | 36.6±1.14 | 92.8±1.92 |
| S3 | 28.7±1.02 | 26.8±0.92 | 35.5±0.89 | 92.3±1.12 |
| S4 | 29.1±0.84 | 27.3±1.21 | 36.2±0.72 | 91.7±0.84 |
| S5 | 28.7±0.89 | 26.5±0.89 | 35.8±1.02 | 91.5±0.74 |
| F-3 | 27.8±0.84 | 22.8±1.30 | 31.6±1.76 | 82.2±2.05 |
| CK1 | 28.6±0.89 | 22.0±1.58 | 28.6±1.52 | 79.2±2.59 |
| CK2 | 28.2±0.84 | 23.6±1.34 | 32.6±0.89 | 84.4±1.14 |
Second, adopting an electronic tongue technology to evaluate the taste of the purple sweet potato and hulless oat wine
Selecting the purple sweet potato and hulless oat wine (S1-S5) obtained in each embodiment of the invention, and adopting a taste analysis system of Japan INSENT company with the types of the purple sweet potato and hulless oat wine (F-3), the commercially available red wine (CK1) and the commercially available purple sweet potato wine (CK2) obtained in the patent application of the applicant in CN 106398968A: TS-5000Z, simulating the taste perception mechanism of living organisms, and realizing the evaluation of 5 basic tastes (sour, sweet, bitter, salty and fresh) and astringent tastes by detecting the change of membrane potential generated by electrostatic interaction or hydrophobic interaction between various taste substances and artificial lipid membranes.
Test solutions: reference solution (artificial saliva): KCL + tartaric acid; negative electrode cleaning solution: water + ethanol + HCl; positive electrode cleaning solution: KCl + water + ethanol + KOH.
TABLE 3 taste index values
As can be seen from table 3, S1-S5 had a reduction in sour, bitter, astringent, bitter aftertaste, astringent aftertaste and sweet taste compared to the previous formulation (F-3) and the two commercially available wines; the wine is superior to other three kinds of wine in delicate flavor; the richness of the wine is slightly lower than that of CK1 and higher than that of other two kinds of wine. Comprehensive evaluation shows that the purple sweet potato and hulless oat wine (S1-S5) obtained in each embodiment of the invention has better taste and mouthfeel compared with the purple sweet potato and hulless oat wine (F-3) obtained in the patent application of CN106398968A, and has slightly better taste and mouthfeel compared with similar wine and purple sweet potato wine sold in the market.
Four, functional ingredients
1. Total phenol content detection method
Preparation of control solutions and standard curves: preparing 0.2mg/mL gallic acid mother liquor with distilled water, and respectively sucking 0, 0.2, 0.4, and 06, 0.8, 1.0, 1.2 and 1.4mL of the mixture are put into a brown volumetric flask, distilled water is added until the volume is 6mL, 0.5mL of the Fulin reagent is respectively added, the mixture is uniformly mixed, and 1.5mL of 20% Na is added within 0.4-8 minutes2CO3And (5) uniformly mixing the solution and fixing the volume. The mixture was left at 30 ℃ for 30 minutes in the dark, and 6.0mL of distilled water without the addition of a standard solution was used as a blank, and absorbance was measured at 760 nm.
And (3) determination of a sample: placing 0.5mL of each wine sample in a 50mL volumetric flask, adding 9.5mL of distilled water, shaking, adding 0.5mL of forskolin reagent respectively, mixing, adding 1.5mL of 20% Na within 0.4-8 min2CO3And (5) uniformly mixing the solution and fixing the volume. Placing at 30 ℃ in the dark for 30 minutes, adding 10mL of distilled water into a contrast, and sequentially adding a welan reagent and Na2CO3Solution, absorbance at 760 nm.
2. Method for detecting oxidation resistance of T-AOC
A Total antioxidant capacity (T-AOC) kit, cat # BC1310, was used.
3. The anthocyanin detection method comprises the following steps:
according to the application, a certain amount of wine sample is sucked into a beaker with the volume of 100mL by adopting a pH differential method, the pH value is adjusted to 3.0 by using a citric acid-sodium citrate buffer solution, and then the volume is fixed to a 100mL volumetric flask by using a buffer solution with the pH value of 3.0. Taking 1mL of the diluted sample, adding 9mL of buffer solution with the pH value of 1.0/4.5, balancing in a water bath at 40 ℃ for 20min, and then measuring the absorbance at the wavelengths of 510nm and 700nm by taking deionized water as a blank (note: the absorbance of the sample is preferably 0.2-0.7 when the sample is measured by colorimetry at 510nm after dilution).
The absorbance Δ a of the diluted sample was calculated as follows:
ΔA＝(A510－A700)pH1.0－(A510－A700)pH4.5
the anthocyanin content of the sample was calculated as follows:
anthocyanin content (mg/L) [ (Δ a × MW)/(× 1) × DF × 1000] ÷ W
Wherein: MW: relative molecular mass of cyanidin glucoside (449.2 g/mol);
: molar extinction coefficient of cyanidin glucoside (2.69 x 10)4L/mol/cm)；
1: the optical path of the cuvette is 1 cm;
DF: dilution factor (total dilution of sample);
103：1g＝103mg；
w: sample weight, g.
4. The detection method of the beta-glucan comprises the following steps:
measured by Congo red method. Preparing standard beta-glucan solutions of 5. mu.g/mL, 10. mu.g/mL, 15. mu.g/mL, 20. mu.g/mL, 25. mu.g/mL, 30. mu.g/mL and 35. mu.g/mL respectively, measuring the absorbance at 545nm respectively, and calculating the content of the beta-glucan (namely, the K value) when A is 1 on a curve. And (3) drawing a standard curve by taking the concentration (C) of the beta-glucan as an abscissa and the absorbance (A) as an ordinate. Adding diluted purple sweet potato and hulless oat health wine 2.0mL into Congo red 4.0mL respectively, water bathing at 20 deg.C for 30min, using distilled water as blank control, and determining A545。
Beta-glucan content (mg/L) ═ KXA545X dilution factor
Detection site: the third research laboratory of the institute of microbiology, Hebei province.
And (3) detecting personnel: rong Caocai and Wu aryngtong.
The detection results are as follows:
note: "-" indicates no detection.
And (4) conclusion: the total phenols, oxidation resistance and anthocyanins of the purple sweet potato hulless oat wine obtained by 5 implementation examples in the application are higher than those of the purple sweet potato hulless oat wine (F-3), the commercially available grape wine (CK1) and the commercially available purple sweet potato wine (CK2) obtained by a patent with the publication number of CN106398968A published by the applicant in 2016; the content of beta-glucan is slightly less than that of purple sweet potato hulless oat wine (F-3) obtained by a patent with publication number CN106398968A published by the applicant in 2016. Therefore, the improved brewing process has the advantages of better mouthfeel, beauty maintenance and improved oxidation resistance.
5. Detection of physicochemical index
The evaluation range and detailed rules of the physicochemical indexes, the net content, the sanitation indexes and the like are detected according to the related national standards.
Detection site: the third research laboratory of institute of microbiology, Hebei province, Inc., of the Banni testing group.
And (3) detecting personnel: rongjia and Caocai Rong.
TABLE 4 detection basis and Limit
| Detecting items | Limit value | Basis of detection |
| Alcohol degree,% vol | 4.0-60.0 | GB/T 15038 |
| Total acid, g/L | ≤7.50 | GB/T 15038 |
| Total sugar, g/L | ≤300 | GB/T 15038 |
| Dry extract, g/L | ≥0.30 | GB/T 15038 |
| Lead (Pb), mg/kg | ≤0.2 | GB/T 5009.12-2017 |
| Staphylococcus aureus | n＝5,c＝0,m＝0 | GB/T 4789.10-2016 |
| Salmonella | n＝5,c＝0,m＝0 | GB/T 4789.4-2016 |
| Formaldehyde, mg/L | ≤2.0 | GB/T 5009.49-2008 |
TABLE 5 results of physical and chemical index measurements
| Product(s) | Alcohol content (% vol) | Total sugar (g/L) | Total acid (g/L) | Dry extract (g/L) |
| S1 | 15.6 | 16.40 | 7.20 | 34.90 |
| S2 | 15.3 | 17.36 | 7.18 | 36.12 |
| S3 | 15.9 | 16.89 | 7.02 | 36.74 |
| S4 | 16.2 | 17.90 | 7.34 | 35.92 |
| S5 | 15.5 | 18.12 | 7.30 | 36.32 |
TABLE 6 hygiene index test results
| Product(s) | Staphylococcus aureus | Salmonella | Formaldehyde (mg/L) | Lead (mg/kg) |
| S1 | 0,0,0,0,0 | 0,0,0,0,0 | Not detected (<0.50) | Not detected (<0.04) |
| S2 | 0,0,0,0,0 | 0,0,0,0,0 | Not detected (<0.50) | Not detected (<0.04) |
| S3 | 0,0,0,0,0 | 0,0,0,0,0 | Not detected (<0.50) | Not detected (<0.04) |
| S4 | 0,0,0,0,0 | 0,0,0,0,0 | Not detected (<0.50) | Not detected (<0.04) |
| S5 | 0,0,0,0,0 | 0,0,0,0,0 | Not detected (<0.50) | Not detected (<0.04) |
And (4) conclusion: according to the purple sweet potato and naked oat wine obtained in the 5 embodiments, the alcoholic strength, total sugar, total acid, dry extract, lead, staphylococcus aureus, salmonella and methanol are detected and judged according to the specifications in GB/T27588-2011 liqueur, GB/T2758-2012 fermented wine and prepared wine, and the detection results show that the purple sweet potato and naked oat wine brewed according to the 5 embodiments all accord with the national food safety standard.
Claims (2)
1. The improved preparation method of the purple sweet potato and hulless oat health wine comprises the steps of raw material treatment, fermentation and aging, and is characterized in that the process conditions of the process steps are as follows:
A. treatment of raw materials
A1Preparation of purple sweet potato pulp
Selecting 25-50 parts by weight of fresh purple sweet potatoes which are not mildewed or damaged by diseases and pests, cleaning, steaming in a water-proof manner until no hard core exists, uniformly mixing the steamed purple sweet potatoes and water according to the mass ratio of 1.2-2:1, and pulping to prepare purple sweet potato pulp;
A2preparation of hulless oat corn steep liquor
Hulless oat 25-50 parts by mass is subjected to hulling, crushing and sieving to prepare hulless oat powder, the hulless oat powder is uniformly mixed with corn flour 10.7-25 parts by mass, the mixture is steamed for 30-40 minutes in a water-proof way and then cooled to room temperature to prepare hulless oat corn flour, and the hulless oat corn flour is prepared by the following steps: adding water into the hulless oat corn steep liquor according to the mass ratio of 1.2-2: 1;
A3preparation of fermented mash
Step A1The purple sweet potato pulp in the step A2Mixing the hulless oat and corn steep liquor uniformly, liquefying and saccharifying the mixture to prepare fermented mash;
step A3The liquefaction in (A) is carried out1The purple sweet potato pulp in the step A2Mixing the hulless oat corn steep liquor, adjusting the pH value to 5.5-7.0, and adding alpha-amylase with the mass percentage content of 0.2-0.4% and the enzyme activity of 30U/g for liquefying for 60-80 minutes;
step A3The saccharification in the step (a) is to adjust the pH of the liquefied material to be 4.0-5.5, and add 0.05-0.15 percent of enzyme by mass percentSaccharifying with 100000U/g saccharifying enzyme for 80-100 min to obtain fermented mash;
A4treatment of glutinous rice
Selecting 25-50 parts by weight of sticky rice without mildew, plant diseases and insect pests, washing, soaking in water for 8-12 hours, steaming for 15 minutes, spraying normal-temperature sterile water, steaming for 8-15 minutes, ventilating and cooling the steamed sticky rice to room temperature, inoculating sweet Angel sweet wine yeast according to the inoculation amount of 0.3-0.5% by mass, culturing for 2-5 days at 26-32 ℃, wherein the sweet Angel sweet wine yeast is produced by Angel yeast GmbH and has a product standard code of: Q/YB 2002S;
B. fermentation of
Step A3The fermented mash of step A4Mixing the treated glutinous rice into mixed fermented mash, inoculating Angel grape wine and yeast special for fruit wine into the sterilized mixed fermented mash according to the inoculation amount of 0.1-0.5 per mill by mass ratio, fermenting for 7-12 days at 16-22 ℃, centrifuging the final fermentation product, and taking supernatant; the yeast special for Angel grape wine and fruit wine is produced by Angel yeast GmbH, and the product standard code is as follows: Q/YB 2005S;
C. ageing wine
And C, drying and storing the supernatant prepared in the step B at low temperature in the dark, filtering, and performing pasteurization to prepare the finished wine, wherein the specific conditions are that the supernatant prepared in the step B is dried and stored at low temperature in the dark for 3 months, filtered by diatomite, and subjected to pasteurization at 50-65 ℃ for 5-20 minutes to prepare the finished wine.
2. The improved purple sweet potato and hulless oat health wine preparation method as claimed in claim 1, characterized in that step A3The pH value is adjusted by citric acid and sodium carbonate.
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| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN106398968A (en) * | 2016-11-08 | 2017-02-15 | 河北省微生物研究所 | Preparation method of purple sweet potato and avena nuda healthcare wine |
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| CN102766557A (en) * | 2012-07-03 | 2012-11-07 | 四川德阳禾山科技有限公司 | Production method for purple potato brandy |
| CN106398968A (en) * | 2016-11-08 | 2017-02-15 | 河北省微生物研究所 | Preparation method of purple sweet potato and avena nuda healthcare wine |
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