CN110305753B - Anthocyanin corn fruit wine and preparation method thereof - Google Patents
Anthocyanin corn fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses anthocyanin corn fruit wine and a preparation method thereof, wherein the preparation method comprises the following steps: extracting nutrient components: crushing black corn, adding ethanol, and performing ultrasonic treatment and centrifugation to obtain an extracting solution; purifying and concentrating nutrient components: purifying the prepared extracting solution by adopting a macroporous resin adsorption method and concentrating under reduced pressure to obtain a stock solution; preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn, cooking, filtering to obtain an extracting solution, and concentrating the extracting solution under reduced pressure to obtain a concentrated solution; brewing of corn wine: crushing waxy corn, extruding and puffing to obtain puffed material, adding cellulase, rice hull, distiller's yeast and water into the puffed material, mixing uniformly to obtain a mixture, sealing and fermenting the mixture, and finally distilling to obtain corn wine; blending: diluting the stock solution with the concentrated solution to obtain a diluted solution, and mixing the diluted solution and the corn wine according to a certain volume ratio to prepare the corn wine. The anthocyanin corn wine can effectively solve the problems of great loss of nutrient components and poor taste of the existing black corn health wine.
Description
Technical Field
The invention relates to the technical field of wine preparation, in particular to anthocyanin corn fruit wine and a preparation method thereof.
Background
Black corn is a special type of corn, and the kernel cuticle of the corn deposits melanin to different degrees, so that the appearance of the corn is black and bright. The kernel is rich in water-soluble melanin, various trace elements, plant proteins and various amino acids which are necessary for human bodies, the nutrient content of the kernel is obviously higher than that of other cereal crops, the black and sweet corn has high nutrient value and high trace element content which is 2-8 times of that of other cereals, and the lysine content is up to 0.45 percent, so that the black and sweet corn is a high-dependence crop. According to the expert analysis, the protein belongs to a variety which changes the amino acid composition mode of corn endosperm protein, the lysine content is obviously increased, the protein nutrition quality is greatly improved, and the black sweet corn is high in iron content and is blood-enriching food. Iron is one of the important elements of the human body, is involved in the synthesis of hemoglobin, cytochrome and certain enzymes, is also related to energy metabolism, and insufficient intake causes the disturbance of physiological functions and metabolic processes, causing iron-deficiency anemia.
The black corn health care wine product has great market potential, the total analysis shows that the market capacity of the health care wine still has great growth space, the annual consumption of beverage wine in China is about 3000 ten thousand tons at present, wherein about 2200 ten thousand tons of beer, nearly 500 ten thousand tons of white spirit and 130 ten thousand tons of yellow wine, the health care wine is only 50 ten thousand tons (including wine), and some imported finished wine is included.
The black corn contains a large amount of anthocyanin, selenium and other trace elements, and is very beneficial to human bodies. The health care value of the black corn is not completely developed in the processing process of the existing black corn health care wine, meanwhile, due to the technical defects of the processing method, the nutritional ingredients and the structure of the black corn are damaged in the processing process, the health care performance of the black corn is seriously reduced, and the prepared black corn health care wine has a common taste. Therefore, the black corn health wine has important practical significance and economic significance for realizing the health care function of the black corn to the maximum extent and improving the taste of the black corn health wine on the premise of not damaging the nutritional ingredients of the black corn in the preparation process of the black corn health wine.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the anthocyanin corn fruit wine and the preparation method thereof, and the anthocyanin corn fruit wine can effectively solve the problems of large loss of nutrient components and poor taste of the existing black corn health wine.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of anthocyanin corn wine comprises the following steps:
(1) Extracting nutrient components: drying and crushing black corn at 40-60 ℃ to obtain black corn fine powder, adding ethanol with the volume concentration of 70-99% into the black corn fine powder, carrying out ultrasonic extraction for 30-70min under the condition of the power of 200-400w, then centrifuging at the speed of 6000-9000r/min, and collecting first supernatant and filter residue; repeating the ultrasonic extraction process on the filter residue, centrifuging, collecting the second supernatant, and combining the first supernatant and the second supernatant to obtain a total extracting solution; wherein the mass volume ratio of the black corn fine powder to the ethanol is 1;
(2) Purifying and concentrating nutrient components: purifying the extracting solution prepared in the step (1) by adopting a macroporous resin adsorption method to obtain a crude extracting solution, and concentrating the crude extracting solution under reduced pressure for 20-60Min under the conditions of 60-80 ℃ and 0.02-1MPa to obtain a stock solution;
(3) Preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn according to a material-liquid ratio of 1;
(4) And (3) brewing the corn wine: crushing waxy corn to obtain corn flour, adding water into the corn flour to control the water content of the corn flour to be 20-35%, extruding and puffing the corn flour to obtain a puffed material, adding cellulase, rice hull, distiller's yeast and water into the puffed material, uniformly mixing to obtain a mixture, fermenting the mixture for 20-40 days in a sealed manner at the temperature of 25-30 ℃, and finally distilling the fermented mixture to obtain the corn wine; wherein the extrusion temperature is 70-85 ℃, the addition amount of the cellulase, the rice hull and the distiller's yeast is 0.5-0.8%, 20-35% and 22-28% of the weight of the extruded material in sequence, and the water content of the mixture is controlled to be 50-70% after water is added;
(5) Blending: firstly, mixing the stock solution prepared in the step (2) and the concentrated solution prepared in the step (3) according to the ratio of 1: diluting by the volume ratio of 20 to obtain a diluent, and mixing the diluent and the corn wine prepared in the step (4) according to the volume ratio of 1-3.
Further, the black corn in the step (1) is dried at 45 ℃ until the water content is 15-30%, then is crushed and sieved by a 40-mesh sieve to obtain black corn fine powder, ethanol with the volume concentration of 95% is added into the black corn fine powder, ultrasonic extraction is carried out for 40min under the condition that the power is 400w, and then centrifugation is carried out at the speed of 8000 r/min.
Further, ethanol is added into the black corn fine powder in the step (1), and the mass volume ratio of the black corn fine powder to the ethanol is 1.
Further, in the step (2), the adsorption time is 2-3h, the pH value during adsorption is 3-5, the adsorption temperature is 25-35 ℃, the desorption solution is ethanol with the volume concentration of 60-90%, and the resolution time is 1-2h.
Further, the crude extract in step (2) is concentrated under reduced pressure for 30Min at 80 ℃ and 0.04MPa to obtain a stock solution.
Further, in the step (4), the waxy corns are crushed and sieved by a 60-80 sieve to obtain corn flour, and water is added into the corn flour to control the water content of the corn flour to be 26%.
Further, in the step (4), the extrusion and expansion temperature is 75 ℃, the addition amount of the cellulase, the rice hull and the distiller's yeast is 0.6 percent, 25 percent and 25 percent of the weight of the expanded material in sequence, and the water content of the mixture is controlled to be 57 percent after water is added.
Further, in the step (4), the mixture is subjected to sealed fermentation at the temperature of 28 ℃ for 26 days.
Further, in the step (5), the stock solution and the corn wine are mixed and prepared according to the volume ratio of 2.
The anthocyanin corn fruit wine is prepared by the preparation method of the anthocyanin corn fruit wine.
The beneficial effects produced by adopting the scheme are as follows:
the anthocyanin fruit wine prepared by the invention is prepared by mixing the nutrient stock solution extracted from the black corn and the white wine prepared by taking the waxy corn as the raw material according to a proper proportion, has the advantages of high nutritive value, beautiful color, fragrant and sweet taste and the like, and effectively solves the problems of low nutrient content and poor mouthfeel of the existing health wine. The product has effects of caring skin and improving vision, and is suitable for wide consumer.
The black corn contains a large amount of anthocyanin, trace elements, amino acid and the like, and the nutritional ingredients in the black corn can be fully reserved and extracted through the processes of low-temperature drying and crushing, ultrasonic extraction, macroporous resin adsorption and purification and the like.
According to the invention, waxy corns are used as a raw material to ferment to prepare the raw material liquor, the waxy corns contain a large amount of starch, protein, amino acid, fat and vitamin substances, the waxy corns are extruded and puffed under certain water-containing conditions and temperature, and the amino acid and the saccharides in the raw material react to generate special paste fragrance so as to increase the fragrance of the fruit wine; moreover, after extrusion and puffing, macromolecular substances in the waxy corn are degraded into micromolecular substances, the fermentable sugar is increased, the residual sugar is reduced, and the fusel oil is reduced, so that the wine yield is improved, and the taste of the wine is better; after extrusion and expansion, cellulase is added into the corn starch to degrade cellulose in the corn to generate micromolecular sugar for promoting saccharification.
Detailed Description
Example 1
The anthocyanin corn fruit wine is prepared by the following steps:
(1) Extracting nutrient components: drying black corn at 40 ℃ until the water content is 15%, then crushing and sieving by a 40-mesh sieve to obtain black corn fine powder, adding ethanol with the volume concentration of 70% into the black corn fine powder, carrying out ultrasonic extraction for 30min under the condition of the power of 200w, then centrifuging at the speed of 6000r/min, and collecting first supernatant and filter residue; repeating the ultrasonic extraction process on the filter residue, centrifuging, collecting second supernatant, and mixing the first supernatant and the second supernatant to obtain total extract; wherein the mass volume ratio of the black corn fine powder to the ethanol is 1;
(2) Purifying and concentrating nutrient components: purifying the extracting solution prepared in the step (1) by adopting a macroporous resin adsorption method to obtain a crude extracting solution, and concentrating the crude extracting solution under reduced pressure for 20Min at the conditions of 60 ℃ and 0.02MPa to obtain a stock solution, wherein the adsorption time of the macroporous resin is 2 hours, the pH value during adsorption is 3, the adsorption temperature is 25 ℃, a desorption solution is ethanol with the volume concentration of 60%, and the analysis time is 1 hour;
(3) Preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn according to a material-liquid ratio of 1;
(4) And (3) brewing the corn wine: crushing waxy corns, sieving the crushed waxy corns with a 80-mesh sieve to obtain corn flour, adding water into the corn flour to control the water content of the corn flour to be 20%, extruding and puffing the corn flour to obtain a puffed material, adding cellulase, rice hulls, distiller's yeast and water into the puffed material, uniformly mixing to obtain a mixture, fermenting the mixture for 20 days in a sealed manner at the temperature of 25 ℃, and distilling the fermented mixture to obtain the corn wine; wherein the extrusion temperature is 70 ℃, the adding amount of the cellulase, the rice hull and the distiller's yeast is 0.5 percent, 20 percent and 22 percent of the weight of the extruded material in turn, and the water content of the mixture is controlled to be 50 percent after water is added;
(5) Blending: firstly, mixing the stock solution prepared in the step (2) and the concentrated solution prepared in the step (3) according to the ratio of 1: diluting by the volume ratio of 20 to obtain a diluent, and mixing the diluent and the corn wine prepared in the step (4) according to the volume ratio of 1.
Example 2
An anthocyanin corn fruit wine is prepared by the following steps:
(1) Extracting nutrient components: drying black corn at 60 ℃ until the water content is 30%, crushing and sieving with a 40-mesh sieve to obtain black corn fine powder, adding 99% ethanol by volume into the black corn fine powder, performing ultrasonic extraction for 70min under the condition of 400w power, centrifuging at 9000r/min, and collecting first supernatant and filter residue; repeating the ultrasonic extraction process on the filter residue, centrifuging, collecting second supernatant, and mixing the first supernatant and the second supernatant to obtain total extract; wherein the mass volume ratio of the black corn fine powder to the ethanol is 1;
(2) Purifying and concentrating nutrient components: purifying the extracting solution prepared in the step (1) by adopting a macroporous resin adsorption method to obtain a crude extracting solution, and concentrating the crude extracting solution under the conditions of 80 ℃ and 1MPa for 60Min under reduced pressure to obtain a stock solution, wherein the adsorption time of the macroporous resin is 3h, the pH value during adsorption is 5, the adsorption temperature is 35 ℃, the desorption solution is ethanol with the volume concentration of 90%, and the resolution time is 2h;
(3) Preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn according to a material-liquid ratio of 1;
(4) And (3) brewing the corn wine: crushing waxy corns, sieving the crushed waxy corns with a 80-mesh sieve to obtain corn flour, adding water into the corn flour to control the water content of the corn flour to be 35%, extruding and puffing the corn flour to obtain a puffed material, adding cellulase, rice hulls, distiller's yeast and water into the puffed material, uniformly mixing to obtain a mixture, sealing and fermenting the mixture at the temperature of 30 ℃ for 40 days, and distilling the fermented mixture to obtain the corn wine; wherein the extrusion temperature is 70 ℃, the addition amount of the cellulase, the rice hull and the distiller's yeast is 0.8 percent, 35 percent and 28 percent of the weight of the extruded material in sequence, and the water content of the mixture is controlled to be 70 percent after water is added;
(5) Blending: firstly, mixing the stock solution prepared in the step (2) and the concentrated solution prepared in the step (3) according to the ratio of 1: diluting the mixture by the volume ratio of 20 to obtain a diluent, and mixing and blending the diluent and the corn wine prepared in the step (4) according to the volume ratio of 3.
Example 3
The anthocyanin corn fruit wine is prepared by the following steps:
(1) Extracting nutrient components: drying black corn at 45 ℃ until the water content is 20%, crushing and sieving with a 40-mesh sieve to obtain black corn fine powder, adding 95% ethanol by volume into the black corn fine powder, performing ultrasonic extraction for 40min under the condition of 400w power, centrifuging at the speed of 8000r/min, and collecting first supernatant and filter residue; repeating the ultrasonic extraction process on the filter residue, centrifuging, collecting second supernatant, and mixing the first supernatant and the second supernatant to obtain total extract; wherein the mass volume ratio of the black corn fine powder to the ethanol is 1;
(2) Purifying and concentrating nutrient components: purifying the extracting solution prepared in the step (1) by adopting a macroporous resin adsorption method to obtain a crude extracting solution, and concentrating the crude extracting solution under the conditions of 80 ℃ and 0.04MPa for 30Min under reduced pressure to obtain a stock solution, wherein the adsorption time of the macroporous resin is 2.5h, the pH value is 3 during adsorption, the adsorption temperature is 30 ℃, a desorption solution is ethanol with the volume concentration of 70%, and the analysis time is 1.5h;
(3) Preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn according to a material-liquid ratio of 1;
(4) And (3) brewing the corn wine: crushing waxy corns, sieving the crushed waxy corns with a 80-mesh sieve to obtain corn flour, adding water into the corn flour to control the water content of the corn flour to be 26%, then extruding and puffing the corn flour to obtain a puffed material, adding cellulase, rice hulls, distiller's yeast and water into the puffed material, uniformly mixing to obtain a mixture, sealing and fermenting the mixture at the temperature of 28 ℃ for 26 days, and finally distilling the fermented mixture to obtain the corn wine; wherein the extrusion temperature is 75 ℃, the addition amount of the cellulase, the rice hull and the distiller's yeast is 0.6 percent, 25 percent and 25 percent of the weight of the extruded material in sequence, and the water content of the mixture is controlled to be 57 percent after water is added;
(4) Blending: firstly, mixing the stock solution prepared in the step (2) and the concentrated solution prepared in the step (3) according to the ratio of 1: diluting the mixture by the volume ratio of 20 to obtain a diluent, and mixing and blending the diluent and the corn wine prepared in the step (4) according to the volume ratio of 2.
Comparative example 1
On the basis of example 3, the drying temperature in step (1) was adjusted to 80 ℃ and the volume concentration of ethanol was adjusted to 60%.
Comparative example 2
On the basis of the embodiment 3, the purification step in the step (2) by adopting a macroporous resin adsorption method is eliminated.
Comparative example 3
In addition to example 3, the moisture content of the corn flour before extrusion in step (4) was adjusted to 45%, and the extrusion temperature was adjusted to 60 ℃.
Comparative example 4
On the basis of example 3, the extrusion-puffing operation in step (4) was replaced by conventional cooking.
Comparative example 5
On the basis of the embodiment 3, the adding amount of the cellulase, the rice hull and the distiller's yeast in the step (4) is adjusted to 1 percent, 15 percent and 32 percent in sequence; and (3) adjusting the blending ratio of the stock solution and the corn wine in the step (5) to be 5.
Remarking: the black corn used in the invention is an anthocyanin fruit corn black rose series variety which is selected and bred by the institute of agriculture science and technology occupational academy.
Test examples
1. Anthocyanin, lysine, trace elements, amino acid and the like in the fruit wine in the examples 1-3 and the comparative examples 1-5 are respectively detected, and specific detection results are shown in table 1.
Table 1: detection table for nutrient components in fruit wine
As shown in the table above, the contents of all the nutrient components in the fruit wine prepared by the method in the embodiments 1-3 of the invention are higher than those in the comparative examples 1-2, especially the fruit wine prepared in the embodiment 3 has the highest content; the contents of the nutrients in comparative examples 3 to 4 are not much different from those in examples.
2. Randomly searching 30 experience persons, sequentially and normally evaluating the fruit wines in the examples 1-3 and the comparative examples 1-5, and then evaluating the taste, the appearance and the fragrance of the fruit wines in the examples 1-3 and the comparative examples 1-5, wherein the evaluation criteria are as follows, the overall feeling is scored, the full score is 100 parts, and the specific evaluation result is shown in a table 2.
The mouthfeel is as follows:
++++: has good taste
High sweetness and good taste
+ +, general sweetness and general taste
Low sweetness and poor taste
Appearance:
++++: is purple black
+ + + + +, in deep purple
+ +' is purple
A light purple color
Fragrance:
++++: fragrant and sweet smell and strong flavor
+ + + +, fragrant and sweet smell
+ +, fragrant and sweet degree
Poor sweet taste
Table 2: fruit wine evaluation table
As can be seen from the above table, the wines prepared according to the methods of examples 1-3 of the present invention are superior to those of comparative examples 1-5 in taste, appearance and aroma, and the overall scores of the wines of examples 1-3 are higher than those of the wines of comparative examples 1-5, which proves that the quality of the wines prepared according to the methods of examples 1-3 of the present invention is higher than that of the wines prepared according to the methods of comparative examples 1-5, and particularly that the quality of the wines prepared according to the methods of example 3 is optimal.
Claims (7)
1. The preparation method of the anthocyanin corn wine is characterized by comprising the following steps:
(1) Extracting nutrient components: taking black corn, drying at 45 ℃ until the water content is 15-30%, crushing and sieving by a 40-mesh sieve to obtain black corn fine powder, adding 95% ethanol by volume concentration into the black corn fine powder, carrying out ultrasonic extraction for 40min under the condition of 400w of power, then centrifuging at the speed of 8000r/min, and collecting first supernatant and filter residue; repeating the ultrasonic extraction process on the filter residue, centrifuging, collecting the second supernatant, and combining the first supernatant and the second supernatant to obtain a total extracting solution; wherein the mass volume ratio of the black corn fine powder to the ethanol is 1;
(2) Purifying and concentrating nutrient components: purifying the extracting solution prepared in the step (1) by adopting a macroporous resin adsorption method, wherein the purification process comprises the following steps: adsorbing for 2-3h at pH 3-5 and 25-35 deg.C, desorbing with 60-90% ethanol for 1-2h to obtain crude extractive solution, and concentrating under reduced pressure at 60-80 deg.C and 0.02-1MPa for 20-60Min to obtain stock solution;
(3) Preparing a concentrated solution: taking fresh black corn, adding water into the fresh black corn according to a material-liquid ratio of 1;
(4) Brewing of corn wine: crushing waxy corn to obtain corn flour, adding water into the corn flour to control the water content of the corn flour to be 20-35%, then extruding and puffing the corn flour to obtain a puffed material, adding cellulase, rice hull, distiller's yeast and water into the puffed material, uniformly mixing to obtain a mixture, hermetically fermenting the mixture for 20-40 days at 25-30 ℃, and finally distilling the fermented mixture to obtain the corn wine; wherein the extrusion temperature is 70-85 ℃, the adding amount of the cellulase, the rice hull and the distiller's yeast is 0.5-0.8%, 20-35% and 22-28% of the weight of the extruded material in sequence, and the water content of the mixture is controlled to be 50-70% after water is added;
(5) Blending: firstly, mixing the stock solution prepared in the step (2) and the concentrated solution prepared in the step (3) according to the ratio of 1: diluting by the volume ratio of 20 to obtain a diluent, and mixing and blending the diluent and the corn wine prepared in the step (4) according to the volume ratio of 1-3.
2. The method for preparing anthocyanin corn wine as claimed in claim 1, wherein the crude extract in the step (2) is concentrated under reduced pressure for 30Min at 80 ℃ and 0.04MPa to obtain a stock solution.
3. The method for preparing the anthocyanin corn wine according to claim 1, wherein in the step (4), the waxy corn is crushed and sieved by a sieve of 60 to 80 percent to obtain corn flour, and water is added into the corn flour to control the water content of the corn flour to be 26 percent.
4. The method for preparing the anthocyanin corn fruit wine according to claim 1, wherein in the step (4), the extrusion and expansion temperature is 75 ℃, the adding amount of the cellulase, the rice hull and the distiller's yeast is 0.6 percent, 25 percent and 25 percent of the weight of the expanded material in sequence, and the water content of the mixture is controlled to be 57 percent after the water is added.
5. The method for preparing the anthocyanin corn wine as claimed in claim 1, wherein the mixture is subjected to sealed fermentation at 28 ℃ for 26 days in the step (4).
6. The method for preparing the anthocyanin corn wine as claimed in claim 1, wherein in the step (5), the stock solution and the corn wine are mixed according to the volume ratio of 2.
7. The anthocyanin corn wine prepared by the preparation method of the anthocyanin corn wine of any one of claims 1 to 6.
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| CN103145681B (en) * | 2013-03-15 | 2015-01-28 | 中国农业科学院农产品加工研究所 | Method for extracting anthocyanin |
| CN104726285A (en) * | 2015-04-13 | 2015-06-24 | 王力田 | Proanthocyanidins-rich health liquor and making method thereof |
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