CN109439489B - Preparation method of dragon fruit wine - Google Patents
Preparation method of dragon fruit wine Download PDFInfo
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- CN109439489B CN109439489B CN201811386679.7A CN201811386679A CN109439489B CN 109439489 B CN109439489 B CN 109439489B CN 201811386679 A CN201811386679 A CN 201811386679A CN 109439489 B CN109439489 B CN 109439489B
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a preparation method of dragon fruit wine, which comprises the following steps: (1) pulping and enzymolysis: cleaning dragon fruits, peeling, pulping, and mixing the raw dragon fruit pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water to obtain a dragon fruit diluent; then enzymolysis is carried out to obtain the dragon fruit pulp enzymolysis liquid; (2) primary fermentation: adding lactobacillus plantarum into the pitaya pulp enzymolysis liquid for fermentation to obtain primary fermentation liquid; (3) and (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, and filtering and ageing after fermentation to obtain the pitaya wine. The preparation method of the pitaya fruit wine has the advantages of good pigment retention effect, aromatic wine aroma, obvious pitaya aroma and wine aroma, integrated wine aroma, fruit aroma and lactic acid fermentation aroma, clearness, transparency, luster, red color, moderate sweet and sour taste, refreshing taste, softness, sweet aftertaste, good flavor and high quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of dragon fruit wine.
Background
Dragon fruit (Hylocereus undatus) is a Cactaceae (Cactaceae) plant, is one of tropical and subtropical famous fruits in the regions from central america to south america in rainforest near the equator of the western hemisphere of the primary product, is then introduced into southeast asian countries such as vietnam and Taiwan province of China, and is introduced and tested in provinces such as Guangxi, Hainan, Fujian and Guangdong provinces of China. By far, the planting area of the dragon fruit in the whole country (except for taiwan in China) has been developed to about 3300 hectare, and about 1600 hectare in Guangxi, which is the largest planting area of the dragon fruit in the whole country. The dragon fruit has rich nutrition and unique function, the content of soluble solid reaches 13 percent, and the sweetness is 16-18 Bx. According to the measurement, every hundred grams of the pulp contains 82.5 to 83g of water, 0.21 to 0.61g of fat, 0.15 to 0.22g of protein, 2.83g of fructose and 7.83g of glucose. The british medical doctrine, boston de nuo, states that "dragon fruit belongs to a high-vitamin, low-saccharide, low-fat 'one-high two-low' health food. The dragon fruit contains vegetable albumin which is rare in common plants, and the albumin is a substance with viscosity and colloid property and has the effect of detoxifying heavy metal poisoning. The dragon fruit contains abundant albumin, and also contains many medicinal components with strong physiological activity, such as Jade lotus, pedicel immortal, Tricholoma matsutake compounds and flavonoids. Therefore, the pharmacological actions are manifold, and relate to bacteriostasis, anti-inflammation, immunity, blood sugar reduction, blood fat reduction, cancer resistance and the like. The pitaya also contains rich water-soluble dietary fibers, and has the functions of losing weight, reducing blood sugar, moistening intestines and preventing colorectal cancer. The content of pigment in the dragon fruit is very high, the pigment has the functions of resisting oxidation, reducing blood fat, resisting tumor and the like according to the special physiological activity function of Europe, but the pigment is easily influenced by temperature, pH value, oxygen, ascorbic acid and metal ions and has poor stability.
At present, the dragon fruit is also researched to be made into the dragon fruit wine, but the main research direction is to improve the flavor of the dragon fruit wine and improve the health care value of the dragon fruit. However, in the fermentation process of the pitaya fruit wine, the pigment in the pitaya is easily influenced by various factors and is difficult to retain. However, the research on the aspect is not related at present, and the problem that the pigment in the dragon fruit wine is difficult to retain is not well solved.
Disclosure of Invention
The invention overcomes the technical problem that the pigment of the dragon fruit is difficult to retain in the fermentation process of the dragon fruit wine in the prior art, and provides a preparation method of the dragon fruit wine.
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of dragon fruit wine comprises the following steps:
(1) pulping and enzymolysis: cleaning fresh and well-cooked dragon fruits, peeling, pulping the dragon fruit pulp to prepare dragon fruit primary pulp, and mixing the dragon fruit primary pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water to obtain a dragon fruit diluent; adding pectinase into the dragon fruit diluent, and performing enzymolysis for 2-5 hours at 35-42 ℃ to obtain a dragon fruit pulp enzymatic hydrolysate;
(2) primary fermentation: adding lactobacillus plantarum into the pitaya pulp enzymolysis liquid, fermenting for 45-50 hours at 35-37 ℃, heating and preserving heat for 30-60 min at 65-70 ℃, and cooling to room temperature to obtain primary fermentation liquid; the addition amount of the lactobacillus plantarum is 0.01-0.05% of the mass of the pitaya enzymolysis liquid;
(3) and (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, fermenting for 6-7 days at a constant temperature of 20-25 ℃, and filtering and ageing to obtain the pitaya wine; the addition amount of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 0.01-0.05% of the mass of the primary fermentation liquid.
The dragon fruit diluent is prepared from dragon fruit raw pulp, dragon fruit stem polysaccharide, vegetable protein, dragon fruit flower extract and purified water in a mass ratio of 300-500: 1-3: 2-5: 7-15: 100, and mixing the components in a ratio of 100.
Preferably, the vegetable protein is one or more of soybean protein, corn protein and rice bran protein.
The pitaya stem polysaccharide is prepared by the following method: drying the dragon fruit stems at 60-80 ℃ until the water content is 10%, crushing, sieving with a 100-mesh sieve, mixing the dragon fruit stem powder and distilled water according to the mass ratio of 1: 5-8, extracting in an ultrasonic extractor, performing centrifugal separation after extraction to obtain supernatant, mixing the supernatant and absolute ethyl alcohol according to the mass ratio of 1: 3-5, aging with alcohol at 0-4 ℃ for 15-18 h, performing centrifugal separation to obtain precipitates, and drying the precipitates to obtain the dragon fruit stem polysaccharide.
The pitaya flower extract is prepared by the following method: drying the pitaya flower at 60-80 ℃ until the water content is 8%, crushing, sieving with a 60-mesh sieve, and extracting at 40-50 ℃ by using a mixture of absolute ethyl alcohol, acetone and methanol in a mass ratio of 5:1:3 as an extracting agent to obtain the pitaya flower extract.
Wherein, the lactobacillus plantarum is obtained by screening according to the following method: separating and screening the pitaya peel by adopting a flat plate screening method and a fermentation screening method to obtain plant lactic acid bacteria;
plate screening method: selecting strains from dragon fruit peel, culturing in MRS culture medium, selecting lactobacillus strains, inoculating in enrichment culture medium, standing at 30-35 deg.C, diluting the enrichment culture solution, adding 2% CaCO3The cultured single colony has an obvious transparent ring, and the single colony with the transparent ring is streaked on a medium containing 2 percent CaCO3Selecting a single colony with a transparent ring on the solid MRS culture medium, repeatedly scribing for several times, separating and purifying to obtain the plant lactic acid bacteria, wherein the enrichment culture medium is prepared by the following method: peeling fresh and untreated dragon fruits in an aseptic operating mode on a clean bench, cutting the pulp into blocks, and immersing the blocks into an MRS broth culture medium to obtain the enrichment culture medium;
fermentation screening method: selecting 6 strains of the plant lactobacillus strains obtained by the plate screening method, and carrying out fermentation screening according to the following steps:
a. preparation of a culture solution: mixing the pure dragon fruit juice and purified water according to the equal volume ratio to obtain a dragon fruit diluent, and adding 5% of sucrose by mass for dissolution;
b. and (3) sterilization: pouring the culture solution obtained in the step a into sterilized conical flasks of 300mL, subpackaging seven flasks of 200mL each, sealing with a sterilizing sealing film, and sterilizing in a sterilizing pot at 103 ℃ for 5 min; cooling to room temperature for later use;
C. inoculating and fermenting: and (2) placing the sterilized culture solution on a sterile operation table, respectively inoculating six plant lactic acid bacteria strains into the sterilized culture solution, shaking up, placing in an incubator at 37 ℃ for static fermentation for about 36 hours to obtain dragon fruit fermentation liquor, respectively measuring titratable acid content and pH value in the dragon fruit fermentation liquor, performing sensory evaluation on the dragon fruit fermentation liquor, and selecting the strain with the optimal sensory evaluation to obtain the plant lactic acid bacteria.
Wherein the effective viable count of the lactobacillus plantarum is 1-5 multiplied by 108cfu/mL。
The effective viable count of the saccharomyces cerevisiae Lalvin K1 microbial inoculum is 1-5 multiplied by 108cfu/mL。
Lactobacillus plantarum: the optimum growth temperature is 30-35 ℃, the facultative anaerobic property is realized, the optimum pH is about 6.5, the lactobacillus belongs to homofermentation lactobacillus, the pH can be reduced after the lactic acid is metabolized during growth, and CaCO can be obtained3And (4) dissolving. The specific lactobacillin produced during the propagation process is a biological preservative.
The invention is characterized in that the selected strains in the pitaya peel are cultured in an MRS culture medium, diammonium hydrogen citrate, magnesium sulfate, manganese sulfate, Tween-80 and sodium acetate in the formula of the MRS culture medium provide growth factors for culturing various lactic acid bacteria, and the components of the culture medium can also inhibit certain mixed bacteria, and the culture medium belongs to a semi-selective culture medium. The lactobacillus obtained by domestication and culture in the enrichment culture solution is added with CaCO3In MRS medium to produce lactic acid and CaCO3Dissolving to generate a transparent ring, and separating and purifying to obtain the lactobacillus plantarum (G6-A4 bacteria), wherein the biochemical index determination results of the lactobacillus plantarum adopted by the invention are as follows:
the Saccharomyces cerevisiae Lalvin K1 used in the present invention was obtained from commercial GmbH, Sun LONG BORGE.
The pectinase adopted by the invention can be purchased from Nanning Dong Henghuadao biological science and technology Limited liability company.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method of the dragon fruit wine, the dragon fruit primary pulp is mixed with the dragon fruit stem polysaccharide, the plant protein and the dragon fruit flower extract, and the pigment in the dragon fruit primary pulp is combined with the dragon fruit stem polysaccharide and the flavone, the organic acid and the polyphenol in the amino acid dragon fruit flower extract in the plant protein through hydrogen bonds or hydrophobic bonds, so that the stability of the pigment is improved. According to the invention, the dragon fruit is fermented firstly by adopting the lactobacillus plantarum, the lactobacillus plantarum can be fermented to generate organic acid, the pH value of primary fermentation liquor can be reduced to 3-4, the fermentation liquor is heated and insulated for 30-60 min at 65-70 ℃, pigment of the dragon fruit is well preserved in the environment, and the saccharomyces cerevisiae Lalvin K1 can be fermented in an acid environment to generate ethanol. The preparation method of the dragon fruit wine has good pigment retention effect.
(2) The fermented beverage of the dragon fruit wine is fermented by lactobacillus plantarum to generate organic acid, the flavor of the dragon fruit wine can be improved, and then the wine is fermented by saccharomyces cerevisiae Lalvin K1 bacteria to obtain the dragon fruit wine which has strong fragrance, obvious dragon fruit fragrance and bouquet, and is integrated with wine fragrance, fruit fragrance and lactic acid fermentation fragrance, clear and transparent color, luster, red color, moderate sour and sweet taste, tasty and refreshing, soft taste, sweet aftertaste, uniform and stable tissue state and no precipitate or other foreign matters. The pitaya fruit wine has good flavor and high quality.
Drawings
FIG. 1 is a screening culture dish;
FIG. 2 is a tree analysis of the selected strains;
FIG. 3 shows the gram-staining results of the selected bacteria, G6-A4 shows the gram-staining results of G6-A4 bacteria, and G5-B2 shows the gram-staining results of G5-B2 bacteria.
Detailed Description
The present invention will be further described with reference to examples and tests.
The lactobacillus plantarum used in embodiments 1 to 3 of the present invention was obtained by screening as follows: separating and screening the pitaya peel by adopting a flat plate screening method and a fermentation screening method to obtain plant lactic acid bacteria;
plate screening method: selecting strain from Pitaya pericarp, culturing in MRS culture medium, selecting lactobacillus strain, inoculating in enrichment culture medium, standing at 35 deg.C, diluting the enrichment culture solution, adding 2% CaCO3The cultured single colony has an obvious transparent ring, and the single colony with the transparent ring is streaked on a medium containing 2 percent CaCO3Selecting a single colony with a transparent ring on the solid MRS culture medium, repeatedly scribing for several times, separating and purifying to obtain the plant lactic acid bacteria, wherein the enrichment culture medium is prepared by the following method: peeling fresh and untreated dragon fruits in an aseptic operating mode on a clean bench, cutting the pulp into blocks, and immersing the blocks into an MRS broth culture medium to obtain the enrichment culture medium;
fermentation screening method: selecting 6 strains of the lactobacillus plantarum obtained by the flat plate screening method, and carrying out fermentation screening according to the following steps, wherein the 6 selected strains are respectively strains in a culture dish shown in a figure 1:
a. preparation of a culture solution: mixing the pure dragon fruit juice and purified water according to the equal volume ratio to obtain a dragon fruit diluent, and adding 5% of sucrose by mass for dissolution;
b. and (3) sterilization: pouring the culture solution obtained in the step a into sterilized conical flasks of 300mL, subpackaging seven flasks of 200mL each, sealing with a sterilizing sealing film, and sterilizing in a sterilizing pot at 103 ℃ for 5 min; cooling to room temperature for later use;
C. inoculating and fermenting: and (2) placing the sterilized culture solution on a sterile operation table, respectively inoculating six plant lactic acid bacteria strains into the sterilized culture solution, shaking up, placing in an incubator at 37 ℃ for static fermentation for about 36 hours to obtain dragon fruit fermentation liquor, respectively measuring titratable acid content and pH value in the dragon fruit fermentation liquor, performing sensory evaluation on the dragon fruit fermentation liquor, and selecting the strain with the optimal sensory evaluation to obtain the plant lactic acid bacteria, wherein the strain is G6-A4 bacteria in a culture dish shown in the figure 1. The phylogenetic tree analysis of the selected Lactobacillus plantarum strain is shown in FIG. 2.
Although the lactobacillus plantarum (i.e. the G6-a4 bacterium) obtained by screening of the present invention belongs to the same genus as other lactobacillus plantarum, the G6-a4 bacterium obtained by screening of the present invention is different from other lactobacillus plantarum such as the G5-B2 bacterium, and the specific details are as follows, as shown in the phylogenetic tree analysis chart of fig. 2: the strain forms are different, see figure 3, the fermentation power is different, the G6-A4 strain has the highest fermentation power, and the best fermentation effect is achieved when the strain is applied to fruits. Compared with other fermentation bacteria, the fermentation time of the dragon fruit juice by using the G6-A4 bacteria can be shortened by 1-2 days. Therefore, the products obtained by fermenting fruit juice with lactobacillus plantarum of different strains are different, and the secreted enzymes and the sugar utilization efficiency are also different.
Example 1
A preparation method of dragon fruit wine comprises the following steps:
(1) pulping and enzymolysis: cleaning fresh and well-cooked dragon fruits, peeling, pulping the dragon fruit pulp to prepare dragon fruit primary pulp, and mixing the dragon fruit primary pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water according to a mass ratio of 500:1:5: 7: mixing at a ratio of 100 to obtain a dragon fruit diluent; adding pectinase into the dragon fruit diluent, and performing enzymolysis at 42 ℃ for 2h to obtain a dragon fruit pulp enzymatic hydrolysate; the vegetable protein is soybean protein, corn protein and rice bran protein;
(2) primary fermentation: adding lactobacillus plantarum into the dragon fruit pulp enzymolysis liquid, fermenting for 45h at 37 ℃, heating and preserving heat at 70 ℃ for 30min, and cooling to room temperature to obtain primary fermentation liquid; the addition amount of the lactobacillus plantarum is 0.05 percent of the mass of the pitaya enzymolysis liquid; the effective viable count of the lactobacillus plantarum is 1 multiplied by 108cfu/mL；
(3) And (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, fermenting for 6 days at a constant temperature of 25 ℃, filtering and ageing to obtain the pitaya wine; the addition amount of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 0.05 percent of the mass of primary fermentation liquid, and the effective viable count of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 1 multiplied by 108cfu/mL。
The pitaya stem polysaccharide is prepared by the following method: drying the dragon fruit stems at 80 ℃ until the water content is 10%, crushing, sieving with a 100-mesh sieve, mixing the dragon fruit stem powder and distilled water according to the mass ratio of 1:5, then placing the mixture into an ultrasonic extractor for extraction, performing centrifugal separation after extraction to obtain supernatant, mixing the supernatant and absolute ethyl alcohol according to the mass ratio of 1:5, aging the mixture with alcohol at 0 ℃ for 18 hours, then performing centrifugal separation to obtain precipitates, and drying the precipitates to obtain the dragon fruit stem polysaccharide.
The pitaya flower extract is prepared by the following method: drying the pitaya flower at 60 ℃ until the water content is 8%, crushing, sieving with a 60-mesh sieve, and extracting at 50 ℃ by using a mixture of absolute ethyl alcohol, acetone and methanol in a mass ratio of 5:1:3 as an extracting agent to obtain the pitaya flower extract.
Example 2
A preparation method of dragon fruit wine comprises the following steps:
(1) pulping and enzymolysis: cleaning fresh and well-cooked dragon fruits, peeling, pulping the dragon fruit pulp to prepare dragon fruit primary pulp, and mixing the dragon fruit primary pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water according to a mass ratio of 300: 1-3: 5: 7: mixing at a ratio of 100 to obtain a dragon fruit diluent; adding pectinase into the dragon fruit diluent, and performing enzymolysis for 2-5 h at 42 ℃ to obtain a dragon fruit pulp enzymatic hydrolysate; the vegetable protein is soybean protein, corn protein and rice bran protein;
(2) primary fermentation: adding lactobacillus plantarum into the dragon fruit pulp enzymolysis liquid, fermenting for 45h at 37 ℃, heating and preserving heat at 65 ℃ for 60min, and cooling to room temperature to obtain primary fermentation liquid; the addition amount of the lactobacillus plantarum is 0.01 percent of the mass of the pitaya enzymolysis liquid; the effective viable count of the lactobacillus plantarum is 5 multiplied by 108cfu/mL；
(3) And (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, fermenting for 7 days at a constant temperature of 20 ℃, filtering and ageing to obtain the pitaya wine; the addition amount of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 0.01 percent of the mass of primary fermentation liquid, and the effective viable count of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 5 multiplied by 108cfu/mL。
The pitaya stem polysaccharide is prepared by the following method: drying the dragon fruit stems at 60 ℃ until the water content is 10%, crushing, sieving with a 100-mesh sieve, mixing the dragon fruit stem powder and distilled water according to the mass ratio of 1:8, then placing the mixture into an ultrasonic extractor for extraction, performing centrifugal separation after extraction to obtain supernatant, mixing the supernatant and absolute ethyl alcohol according to the mass ratio of 1:3, aging the mixture with alcohol at 4 ℃ for 15 hours, performing centrifugal separation to obtain precipitates, and drying the precipitates to obtain the dragon fruit stem polysaccharide.
The pitaya flower extract is prepared by the following method: drying the pitaya flower at 80 ℃ until the water content is 8%, crushing, sieving with a 60-mesh sieve, and extracting at 45 ℃ by using a mixture of absolute ethyl alcohol, acetone and methanol with the mass ratio of 5:1:3 as an extracting agent to obtain the pitaya flower extract.
Example 3
A preparation method of dragon fruit wine comprises the following steps:
(1) pulping and enzymolysis: cleaning fresh and well-cooked dragon fruits, peeling, pulping the dragon fruit pulp to prepare dragon fruit primary pulp, and mixing the dragon fruit primary pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water according to a mass ratio of 400:2:3: 10: mixing at a ratio of 100 to obtain a dragon fruit diluent; adding pectinase into the dragon fruit diluent, and performing enzymolysis at 40 deg.C for 3h to obtain dragon fruit pulp enzymatic hydrolysate; the vegetable protein is soybean protein, corn protein and rice bran protein;
(2) primary fermentation: adding lactobacillus plantarum into the dragon fruit pulp enzymolysis liquid, fermenting for 48h at 36 ℃, heating and preserving heat for 40min at 68 ℃, and cooling to room temperature to obtain primary fermentation liquid; the addition amount of the lactobacillus plantarum is 0.03 percent of the mass of the pitaya enzymolysis liquid; the effective viable count of the lactobacillus plantarum is 3 multiplied by 108cfu/mL；
(3) And (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, fermenting for 6 days at a constant temperature of 22 ℃, filtering and ageing to obtain the pitaya wine; the addition amount of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 0.05 percent of the mass of primary fermentation liquid, and the effective viable count of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 3 multiplied by 108cfu/mL。
The pitaya stem polysaccharide is prepared by the following method: drying the dragon fruit stems at 70 ℃ until the water content is 10%, crushing, sieving with a 100-mesh sieve, mixing the dragon fruit stem powder and distilled water according to the mass ratio of 1:7, then placing the mixture into an ultrasonic extractor for extraction, performing centrifugal separation after extraction to obtain supernatant, mixing the supernatant and absolute ethyl alcohol according to the mass ratio of 1:4, aging the mixture with alcohol at 2 ℃ for 17 hours, performing centrifugal separation to obtain precipitates, and drying the precipitates to obtain the dragon fruit stem polysaccharide.
The pitaya flower extract is prepared by the following method: drying the pitaya flower at 70 ℃ until the water content is 8%, crushing, sieving with a 60-mesh sieve, and extracting at 45 ℃ by using a mixture of absolute ethyl alcohol, acetone and methanol with the mass ratio of 5:1:3 as an extracting agent to obtain the pitaya flower extract.
To illustrate the technical effects of the present invention, the following control groups were set:
control group 1
Control 1 was prepared in substantially the same manner as the pitaya wine of example 1, except that the pitaya dilution of step (1) of control 1 did not contain the pitaya stalk polysaccharide.
Control group 2
Control 2 was prepared in substantially the same manner as the pitaya wine of example 1, except that the pitaya dilution of step (1) of control 2 did not contain vegetable protein.
Control group 3
Control 3 was prepared in substantially the same manner as the pitaya wine of example 1, except that the pitaya dilution of step (1) of control 3 did not contain the pitaya flower extract.
Control group 4
The control group 4 was prepared in substantially the same manner as the dragon fruit wine of example 1, except that the control group 4 was fermented without lactobacillus plantarum, but only with the saccharomyces cerevisiae Lalvin K1.
The control group 5 was prepared in substantially the same manner as the dragon fruit wine of example 1, except that beer yeast was used for fermentation in step (3) of the control group 5.
1. Sensory evaluation
Description of sensory evaluation method
The sensory evaluation method of the test adopts a grading experiment, requires a grader to evaluate the quality of a sample in a digital scale mode, can evaluate the properties of one or more indexes of one or more products, has wide application and is commonly used for evaluating new products.
Appliance:
a disposable cup; purified water for gargling.
The experimental steps are as follows:
firstly, before the evaluation begins, sensory indexes and scoring methods are explained in a unified way, and specific sensory scoring standards are shown in a table 1;
and selecting 20 panelists to participate in the sensory evaluation. Sensory Scoring Standard
TABLE 1
Sensory tests were performed on the dragon fruit wines prepared in examples 1 to 3 and control groups 1 to 4, and the dragon fruit wines were subjected to sensory bisection by using 20 scorers, and the average results of the indexes are shown in table 2 below.
TABLE 2
As can be seen from table 1, the sensory scores of the flavor, color, taste and texture of the pitaya wine of examples 1 to 3 were higher than those of the control group 1 to 5. The preparation method of the dragon fruit wine is good. The color scores of the dragon fruit wines of the embodiments 1 to 3 are higher than those of the control groups 1 to 4, which shows that the stability of the pigment of the dragon fruit can be improved by mixing the dragon fruit stem polysaccharide, the vegetable protein, the dragon fruit flower extract and the dragon fruit primary pulp, and the stability of the pigment can also be improved by adopting the pre-fermentation of the lactobacillus plantarum. Compared with the sensory scores of the dragon fruit wine of the control group 5 in the examples 1 to 3, the dragon fruit wine prepared by fermenting the saccharomyces cerevisiae Lalvin K1 has better color, aroma, taste and tissue state than the dragon fruit wine prepared by fermenting the saccharomyces cerevisiae, and the dragon fruit wine prepared by brewing the saccharomyces cerevisiae Lalvin K1 has better flavor and high product quality.
2. Physical and chemical index detection: the contents of betanin pigments before and after the fermentation of pitaya fruit wine were measured and recorded in table 3 below, respectively.
TABLE 3
The betanin pigment is the most main pigment substance in the dragon fruit, and the retention effect of the dragon fruit pigment is typically evaluated by measuring the content of the betanin pigment before and after the fermentation of the dragon fruit pulp. Comparing the content of the betanin pigment before and after fermentation of the pitaya in table 3, the retention amount of the pigment in the pitaya is higher than that in the comparison group to the comparison group 4 in examples 1 to 3, which shows that the color stability of the pitaya pulp can be improved by mixing the pitaya stem polysaccharide, the vegetable protein, the pitaya flower extract and the pitaya raw pulp before fermentation, and comparing the examples 1 to 3 with the comparison group 4, the pigment in the pitaya can be better retained by adopting the plant lactobacillus fermentation before the saccharomyces cerevisiae fermentation.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. A preparation method of dragon fruit wine is characterized by comprising the following steps:
(1) pulping and enzymolysis: cleaning fresh and well-cooked dragon fruits, peeling, pulping the dragon fruit pulp to prepare dragon fruit primary pulp, and mixing the dragon fruit primary pulp with dragon fruit stem polysaccharide, vegetable protein, a dragon fruit flower extract and purified water to obtain a dragon fruit diluent; adding pectinase into the dragon fruit diluent, and performing enzymolysis for 2-5 hours at 35-42 ℃ to obtain a dragon fruit pulp enzymatic hydrolysate; the pitaya flower extract is prepared by the following method: drying the pitaya flower at 60-80 ℃ until the water content is 8%, crushing, sieving with a 60-mesh sieve, and extracting at 40-50 ℃ by using a mixture of absolute ethyl alcohol, acetone and methanol in a mass ratio of 5:1:3 as an extracting agent to obtain the pitaya flower extract;
(2) primary fermentation: adding lactobacillus plantarum into the pitaya pulp enzymolysis liquid, fermenting for 45-50 hours at 35-37 ℃, heating and preserving heat for 30-60 min at 65-70 ℃, and cooling to room temperature to obtain primary fermentation liquid; the addition amount of the lactobacillus plantarum is 0.01-0.05% of the mass of the pitaya enzymolysis liquid;
(3) and (3) secondary fermentation: adding a saccharomyces cerevisiae Lalvin K1 microbial inoculum into the primary fermentation liquid, fermenting for 6-7 days at a constant temperature of 20-25 ℃, and filtering and ageing to obtain the pitaya wine; the addition amount of the Saccharomyces cerevisiae Lalvin K1 microbial inoculum is 0.01-0.05% of the mass of the primary fermentation liquid.
2. The preparation method of the dragon fruit wine according to claim 1, wherein the dragon fruit diluent is prepared from dragon fruit raw pulp, dragon fruit stem polysaccharide, vegetable protein, dragon fruit flower extract and purified water in a mass ratio of 300-500: 1-3: 2-5: 7-15: 100, and mixing the components in a ratio of 100.
3. The preparation method of dragon fruit wine according to claim 1, wherein the vegetable protein is one or more of soy protein, zein and rice bran protein.
4. The preparation method of the dragon fruit wine according to claim 1, wherein the dragon fruit stem polysaccharide is prepared by the following method: drying the dragon fruit stems at 60-80 ℃ until the water content is 10%, crushing, sieving with a 100-mesh sieve, mixing the dragon fruit stem powder and distilled water according to the mass ratio of 1: 5-8, extracting in an ultrasonic extractor, performing centrifugal separation after extraction to obtain supernatant, mixing the supernatant and absolute ethyl alcohol according to the mass ratio of 1: 3-5, performing alcohol precipitation at 0-4 ℃ for 15-18 h, performing centrifugal separation to obtain precipitates, and drying the precipitates to obtain the dragon fruit stem polysaccharide.
5. The preparation method of dragon fruit wine according to claim 1, wherein the effective viable count of lactobacillus plantarum is 1-5 x 108cfu/mL。
6. The preparation method of pitaya fruit wine according to claim 1, wherein the effective viable count of the saccharomyces cerevisiae Lalvin K1 microbial inoculum is 1-5 x 108cfu/mL。
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| CN110157575A (en) * | 2019-06-10 | 2019-08-23 | 广西桂林市鑫珍生物科技有限责任公司 | A kind of preparation method of dragon fruit sterol vegetarian feast |
| CN110452849B (en) * | 2019-08-21 | 2023-05-05 | 江西科技师范大学 | Probiotic lactobacillus plantarum |
| CN112662507A (en) * | 2021-01-29 | 2021-04-16 | 广西壮族自治区农业科学院 | Pitaya and jasmine fruit wine and brewing process thereof |
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| WO2011053106A1 (en) * | 2009-10-30 | 2011-05-05 | Universiti Putra Malaysia | Stabilised colorant composition |
| CN104194996B (en) * | 2014-08-08 | 2016-04-13 | 广西钦州玛氏食品有限公司 | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105685869A (en) * | 2016-01-21 | 2016-06-22 | 安徽农业大学 | Dragon fruit stem chewable tablets and preparation method thereof |
| CN107475015B (en) * | 2017-09-21 | 2020-10-20 | 海南大学 | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof |
| CN107981342A (en) * | 2017-12-12 | 2018-05-04 | 贵州德龙食品科技有限公司 | A kind of production technology of dragon fruit ferment in good taste |
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