CN110396463A - A kind of hill gooseberry's soak type fruit wine preparation process and optimization method - Google Patents
A kind of hill gooseberry's soak type fruit wine preparation process and optimization method Download PDFInfo
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Abstract
The invention discloses a kind of hill gooseberry's soak type fruit wine preparation process and optimization methods, preparation process includes the following steps: hill gooseberry's fruit after taking hill gooseberry's fresh fruit or thawing, it cleans and drains, the solid-liquid ratio for being at normal temperature 1:5 according to the ratio between hill gooseberry's fresh fruit quality and soak volume, it is soaked in the soak that alcoholic strength is 22%Vol for 24 hours, hill gooseberry's soak type fruit wine that wine body color is deep red is obtained by filtration, its anthocyanidin content is 0.5~0.6mg/mL, polyoses content is 830~850 μ g/mL, and alcoholic strength is 10.0~10.1；And optimal screening of the present invention fruit wine " Taojinniang " manufacture craft, compared with traditional orthogonal test analysis method, with small investment, the features such as simple process, solve the problems, such as that orthogonal experiment can only analyze an isolated control point, technical foundation is provided to the deep processing channel for widening hill gooseberry's fruit, there are certain market prospects.
Description
Technical field
The present invention relates to a kind of hill gooseberry's soak type fruit wine preparation process and optimization methods.
Background technique
Hill gooseberry (Rhodomyrtus tomentosa), also known as: the Buddhist nun that trembles, hilllock M.-dodecandrum, mountain M.-dodecandrum etc..Hill gooseberry plant category shrub,
Myrtle fruit category Myrtaceae.Torrid areas distribution is more, is the fruit for belonging to a kind of natural distributed in China, Hainan, Guangdong,
Guangxi, Taiwan distribution are more.
Hill gooseberry has the value of many aspects.Firstly, the flower of hill gooseberry be first be it is red after become light powder to white,
Flower red intersects with white reflects, and the color of fruit is changed into red sauce by cerise, that is, has ornamental value.Moreover peach gold
The root of ma can treat the diseases such as chronic dysentery, rheumatism, can also reducing blood lipid.In addition to this, in terms of edible value, wild hill gooseberry
Fruit sugar rich in and protein, also there are many mineral element, amino acid, vitamins, especially Vitamin C content very
Height has the physiological actions such as anti-oxidant, anti-aging.Finally containing bioactive substance anthocyanidin, flavones etc., fruit have it is sour-sweet can
The flavor of mouth.
Hill gooseberry's fruit juice is abundant, and soluble solid content is more, and sour-sweet degree is moderate, the smell of fruits is very sweet, color is red
It is gorgeous, of reduced contamination, resourceful.It is the good selection as fruit wine raw material.The prospect of the development and utilization of fruit wine " Taojinniang " is very
It is wide.Hill gooseberry's fruit pectin substance and tannin content are higher, are not suitable for the fruit wine of processing full fermentation type, and impregnate for a long time
Type fruit wine vinosity is too strong, covers fruity, i.e. fruit wine aroma is not pure and mild.Myrtle fruit belongs to the fruit of third generation exploitation,
Have the advantages that it is pure natural, without chemical fertilizer, without pollution by pesticides, the psychology for the person's consumption that meets Modern consumer requires, i.e., " return greatly from
So ".Hill gooseberry or a kind of plant that manganese content is high, for the area of manganese deficiency, such as Pearl River Delta, to it with very high medical treatment
Value.A kind of process of suitable fruit wine " Taojinniang " preparation is researched and developed thus, and the development and utilization to hill gooseberry's resource have important
Meaning.
The features such as due to the seasonality of hill gooseberry's resource regionality distribution and fruit maturation, in the market for such raw material
Converted products is seldom, and due to lacking experience, technique determines more difficulty, and traditional handicraft optimal way is frequently with single factor experiment
Or orthogonal test etc., single factor experiment need to can obtain certain as a result, orthogonal since impact factor is single through repeated tests
Test also tends to that an isolated control point can only be analyzed, and cannot continuously analyze the experiment of different level, and is bound to specific original
Material then more needs the research of long-term, a wide range of, complicated and magnanimity time that can realize the optimization of technique, great labor intensive
Material resources.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of hill gooseberry's soak type fruit wine preparation
Technique and optimization method solve the problems in above-mentioned background technique.
The technical solution adopted by the present invention to solve the technical problems is: providing a kind of hill gooseberry's soak type fruit wine preparation
Technique includes the following steps:
Hill gooseberry's fruit after taking hill gooseberry's fresh fruit or thawing, cleans and drains, at normal temperature according to hill gooseberry's fresh fruit quality
The solid-liquid ratio for being 1:5 with the ratio between soak volume is soaked in the soak that alcoholic strength is 22%Vol for 24 hours, wine body is obtained by filtration
Color is hill gooseberry's soak type fruit wine of deep red, and anthocyanidin content is 0.5~0.6mg/mL, and polyoses content is 830~850
μ g/mL, alcoholic strength are 10.0~10.1.
The present invention also provides a kind of above-mentioned optimization methods of hill gooseberry's soak type fruit wine preparation process, including walk as follows
It is rapid:
(1) tri- the soaking time A, soak alcoholic strength B, solid-liquid ratio C impact factors of hill gooseberry single factor experiment: are screened
Single factor experiment is carried out, the relationship of polysaccharide, anthocyanidin content in three impact factors and fruit wine is obtained, the solid-liquid ratio refers to peach gold
The ratio between ma's fresh fruit quality and soak volume；
(2) sensory evaluation is tested: using tri- soaking time A, soak alcoholic strength B, solid-liquid ratio C impact factors as change
Amount carries out sensory evaluation experiment with four color, fragrance, mouthfeel, state assessment items, obtains sensory evaluation scores Y1, 0≤Y1≤
100；
(3) response surface is tested:
1. the foundation of response surface optimization model: on soaking time A, soak alcoholic strength B, solid-liquid ratio C using three influences
The horizontal response phase method of the factor three is analyzed, and the sensory evaluation scores Y of fruit wine " Taojinniang " is respectively obtained1With finished product alcoholic strength Y2This two
The regression equation of index and three impact factors；Variance analysis is executed to regression equation, verifies the degree of fitting of regression equation, is screened
The influence factor of conspicuousness；
2. response surface analysis:
Soak alcoholic strength and soaking time, solid-liquid ratio and soaking time, solid-liquid ratio and soak alcoholic strength are drawn respectively,
To sensory evaluation scores Y1, finished product alcoholic strength Y2Response surface figure and contour map, analyze influence of three impact factors to two indexes,
Obtain the optimum process condition of soak type fruit wine；
(4) verifying analysis:
On the basis of the optimum process condition that step (3) obtains, sample is carried out in conjunction with practical operation situation adjusting process parameter
Obtained sample is repeated sensory evaluation experiment and alcoholic strength detects, and the two and step (3) are calculated gained by product brewing
Sensory evaluation scores Y1, finished product alcoholic strength Y2It compares, determines final optimization pass condition.
In a preferred embodiment of the present invention, final optimization pass condition be soaking time for 24 hours, soak alcoholic strength 22%Vol,
Solid-liquid ratio 1g:5mL.
In a preferred embodiment of the present invention, impact factor is screened in the step (1), using the pre- reality of single factor experiment
It tests, variable to be selected includes soaking time A, soak alcoholic strength B, solid-liquid ratio C.
In a preferred embodiment of the present invention, the measurement of polysaccharide in the step (1), first with the glucose of gradient concentration
Standard curve is drawn, with ultraviolet specrophotometer, measures the light absorption value of fruit wine sample at Yu Bochang 490nm, then pass through standard
Curve calculates polyoses content.
In a preferred embodiment of the present invention, the measurement of anthocyanidin in the step (1), first with the original flower of gradient concentration
Green element aqueous solution draws standard curve, after fruit wine sample is developed the color using vanillic aldehyde methanol solution and concentrated hydrochloric acid, with ultraviolet point
Light photometer measures light absorption value at Yu Bochang 500nm, then calculates anthocyanidin content by standard curve.
In a preferred embodiment of the present invention, the step (2) selects 20 Majors of Food personnel respectively to fruit wine sample
Color, fragrance, mouthfeel, state carry out sensory evaluation scores, and full marks are 100 points, and standards of grading are
In a preferred embodiment of the present invention, the step (3) is using Design-Expert.V 8.0.6.1 to experiment number
According to progress regression analysis, sensory evaluation scores Y1With soak alcoholic strength Y2Regression equation be
Y1=88.40-1.63A-1.00B-1.38C+3.25AB+1.50AC+1.25BC-8.95A2-12.70B2-
2.95C2；
Y2=10.10-0.050A+0.15B+0.025C+0.000AB+0.15AC+0.35BC-0.83A2-0.47B2-
0.27C2。
In a preferred embodiment of the present invention, step (3) variance analysis includes analysis A, B, C, AB, AC, BC, A2、
B2、C2, residual error, lose quasi-, error, the quadratic sum of summation, freedom degree, square, F value and P value.
The technical program compared with the background art, it has the following advantages:
Herein with hill gooseberry's Quan Guowei raw material, using be alcoholic strength made of main fermenting raw materials with rice is 10~60%
Rice wine impregnated, the optimization to Myrtle wine soaking conditions, Response to selection face optimization, screen optimal procedure parameters, purport
A nutritive value height, the fruit wine with strong fragrance are being developed, is being provided for fruit wine " Taojinniang " product development and industrialization production
Technical Reference.Compared to traditional technique optimization method, the present invention can continuously analyze difference during finding experiment condition
Horizontal experiment, thus to obtain good optimization method, accurate quick greatly saves resource, has small investment, simple process
The features such as, technical foundation is provided to the deep processing channel for widening hill gooseberry's fruit.
Detailed description of the invention
Fig. 1 is glucose standard curve；
Fig. 2 is procyanidine standard curve；
Fig. 3 is influence of the different soaking times to fruit wine polysaccharide, anthocyanidin content；
Fig. 4 is the influence that different feed liquid compares fruit wine polysaccharide, anthocyanidin content；
Fig. 5 is influence of the soak alcoholic strength to fruit wine polysaccharide, anthocyanidin content；
Fig. 6 is the response surface figure (a) and contour map (b) of soak alcoholic strength and soaking time to sensory evaluation scores；
Fig. 7 is the response surface figure (a) and contour map (b) of solid-liquid ratio and soaking time to sensory evaluation scores；
Fig. 8 is the response surface figure (a) and contour map (b) of solid-liquid ratio and soak alcoholic strength to sensory evaluation scores；
Fig. 9 is the response surface figure (a) and contour map (b) of soak alcoholic strength and soaking time to finished product alcoholic strength；
Figure 10 is the response surface figure (a) and contour map (b) of solid-liquid ratio and soaking time to alcoholic strength；
Figure 11 is the response surface figure (a) and contour map (b) of solid-liquid ratio and soak alcoholic strength to finished product alcoholic strength；
Figure 12 is fruit wine " Taojinniang " finished figure.
Wherein, different lowercases indicate each processing significant difference (p < 0.05).
Specific embodiment
Embodiment 1
The myrtle fruit Quan Guowei raw material for the current year picking that the present embodiment is produced with Zhangzhou, Fujian Zhaoan, Response to selection surface analysis
Method analyzes the soaking conditions of hill gooseberry's soak type fruit wine.With soaking time, soak alcoholic strength, hill gooseberry's mass and leaching
It steeps three factors such as the ratio (i.e. solid-liquid ratio) of liquid product and carries out single factor experiment；On the basis of single factor experiment result, root
It is legal according to Box-Behnken central set, above three factor is chosen, response surface experiments design is carried out, with Design-
Expert.V 8.0.6.1 software carries out regression analysis, screens optimal procedure parameters.
1 materials and methods
1.1 materials and reagent
The fresh hill gooseberry's fruit (refrigerator for cold) for originating from the current year picking of Zhangzhou, Fujian Zhaoan, using rice as primary raw material
The rice wine that alcoholic strength made of fermentation is 10~60% is soak.
The concentrated sulfuric acid, hydrochloric acid, methanol, vanillic aldehyde, procyanidine, glucose, phenol, citric acid (food-grade), honey element (food
Grade), active carbon.
1.2 instrument and equipment
HH-2 digital display thermostat water bath, electronic balance (AR124CN), electric drying oven with forced convection (DHG-9030A), it is ultraviolet can
See spectrophotometer (UV-1100), Haier's ice box (BC/BD-379HC), autoclave sterilizer (SX-700).
1.3 method
1.3.1 soak type fruit wine fabrication processing
Hill gooseberry's fresh fruit (frozen product) → defrosting 30min → cleans → select, clean → and drains → hill gooseberry's pretreatment → wine
Smart immersion → allotment → filtering → finished product → detection → packaging.
1.3.2 soak type fruit wine preparation condition optimizes
According to the property feature of hill gooseberry, filtering out soaking time, solid-liquid ratio and raw material alcohol degree is impact factor, selection
Contained polysaccharide abundant and anthocyanidin are testing index in myrtle fruit, then carry out single factor experiment.It is sieved in single factor experiment
On the basis of choosing, evaluation index selects sensory evaluation scores and finished product alcoholic strength, is responded with Design-Expert.V 8.0.6.1
Surface analysis filters out the optimum process combination of fruit wine " Taojinniang " immersion.
1.3.3 index determining method
1. the measurement of polysaccharide
Polysaccharide hydrolyzes to form monosaccharide under the action of the concentrated sulfuric acid, and rapid dehydration forms furfural derivatives, then in strong acid
Under the conditions of with phenol condensation form orange color substance.Concentration is a certain concentration range, and wavelength is at 490nm, light absorption value and sugar
Concentration is linear, can be measured by spectrophotometry.
It prepares glucose standard curve: preparing the glucose standard (1mg/mL) of constant volume, carry out gradient dilution, concentration point
Not Wei 0,0.1,0.2,0.3,0.4,0.5,0.6,0.7mg/mL, draw the grape of 2mL various concentration respectively from each dilution
Sugar juice is placed in different 10mL colorimetric cylinders, and phenol liquid 1.0ml is added, and concentrated sulfuric acid 5mL is then added, and oscillation, which mixes, (pays attention to ratio
Colour tube mouth pipe close screws, in order to avoid spill the person that injures test operation when oscillation), (such as 30min after being placed at room temperature for 30min to cooling
Do not cool down inside, colorimetric cylinder can be put into cold water and accelerate cooling), with ultraviolet specrophotometer, measured at Yu Bochang 490nm
Light absorption value.Data are recorded, using the average value of surveyed light absorption value as ordinate, using above-mentioned concentration of glucose as abscissa, draw Portugal
Grape Standard for Sugars curve.
It is accurate to draw fruit wine " Taojinniang " 1mL, add water to be settled to 100mL, this dilution 1mL is then accurately drawn, by grape
The method of Standard for Sugars curve preparation measures its light absorption value, and according to the resulting regression equation of glucose standard curve by drawing,
Its concentration is acquired, the content of polysaccharide in sample is calculated.
2. the measurement of anthocyanidin
The procyanidine aqueous solution of 0.4mg/mL is prepared, gradient dilution is carried out, 0.5mL concentration is separately added into colorimetric cylinder
For 0.04,0.08,0.16,0.24,0.32,0.40mg/mL procyanidine aqueous solution, 3.0mL vanillic aldehyde methanol solution and
1.5mL concentrated hydrochloric acid, shakes up immediately, and after the 15min that develops the color at room temperature, light absorption value is measured at Yu Bochang 500nm, it is bent to draw standard
Line.
Prepare procyanidine standard curve: precision draws fruit wine sample 0.5ml, and 4% vanillic aldehyde methanol solution is added
3.0mL, concentrated hydrochloric acid 1.5mL, are uniformly mixed immediately, and after the 15min that develops the color at room temperature, reaction solution light absorption value is measured at 500nm,
It is measured and is absorbed according to the method for establishment calibration curve, concentration is determined according to regression equation, and calculate the content of anthocyanidin in sample.
1.3.4 the single factor experiment of fruit wine " Taojinniang " soaking conditions optimization
Choose soaking time (12h, 18h, for 24 hours, 30h, 36h), soak alcoholic strength (10%, 15%, 22%, 28%,
35%) ratio (1:3,1:4,1:5,1:6,1:7) of, solid-liquid ratio, i.e. hill gooseberry's fruit weight and soak volume carries out Dan Yin
Element test, using the content of polysaccharide and anthocyanidin as evaluation criteria, it is determined that influence of the various factors to fruit wine " Taojinniang ".
1.3.5 fruit wine " Taojinniang " response surface optimization is tested
Based on experiment of single factor, with sensory evaluation scores Y1With alcoholic strength Y2It is worth in response, using the response of Three factors-levels
The preparation process condition of face method optimization fruit wine " Taojinniang ".Regression analysis is carried out using Design-Expert V 8.0.6.1 software,
To predict the optimal processing parameter of hill gooseberry's immersion.Experimental factor and level are shown in Table 1.
1 soak type fruit wine process optimization response surface experiments factor of table and level
1.3.6 sensory evaluation
The sensory evaluation of food is a kind of using sensory evaluation's food colour and smell, determines product quality and determines quality
Horizontal method.Select 20 Majors of Food personnel respectively to the color of soak type myrtle fruit wine product, fragrance, mouthfeel, state
Sensory evaluation scores are carried out, full marks are 100 points, and specific sensory evaluation criteria is shown in Table 2.
2 fruit wine " Taojinniang " sensory evaluation criteria of table
1.3.7 data are analyzed
Use Microsoft Office Excel 2003 and SPSS Statistics 19 and Design-
Expert.V8.0.6.1 carries out data processing, chart production and data analysis.
2 results and analysis
2.1 the drafting of glucose standard curve
Concentration of glucose x (μ g/ml) is abscissa, using the light absorption value y surveyed at 490nm as ordinate, draws standard Portugal
Grape sugar curve, as shown in Figure 1.
From fig. 1, it can be seen that at wavelength 490nm when concentration of glucose is within the scope of 0-700 μ g/ml, the concentration of glucose
Value with absorbance y meets equation y=0.0006x+0.004, R at good linear relationship2=0.9990.
The drafting of 2.2 anthocyanidin standard curves
Anthocyanin concentrations x (mg/ml) is abscissa, and the light absorption value y at ultraviolet visible light region 500nm is ordinate, is drawn
Procyanidine standard curve, as shown in Figure 2.
As can be seen from Figure 2, at wavelength 500nm when anthocyanin concentrations are within the scope of 0.04-0.4mg/ml, anthocyanidin it is dense
The value of x and absorbance y is spent into good linear relationship, meets equation y=0.3414x+0.0176, R2=0.9990.
2.3 single factor experiment
2.3.1 influence of the soaking time to the polysaccharide, anthocyanidin content of soak type fruit wine
Explore influence of the soaking time to the polysaccharide and anthocyanidin content of soak type fruit wine, soak at room temperature, solid-liquid ratio 1:5
(g/ml), soak alcohol concentration 22%Vol, soaking time is respectively as follows: 12,18,24,30, carry out soak type under conditions of 36h
The preparation of fruit wine is tested, as a result such as Fig. 3.
Fig. 3 shows that the content of polysaccharide and anthocyanidin is reduced afterwards as the increase of soaking time first increases in fruit wine.It is impregnating
When time is for 24 hours, polysaccharide and anthocyanidin content reach maximum value.And as shown in Figure 3 soaking time to soak type fruit wine " Taojinniang "
It influences significant.
2.3.2 influence of the solid-liquid ratio to the polysaccharide, anthocyanidin content of soak type fruit wine
Influence of the different solid-liquid ratios to the polysaccharide and anthocyanidin content of soak type fruit wine is explored, in soak alcoholic strength
22%Vol, soak at room temperature, soaking time for 24 hours, solid-liquid ratio be respectively 1:3,1:4,1:5, under conditions of 1:6,1:7 (g/ml) into
The preparation of row soak type fruit wine is tested, as a result such as Fig. 4.
Fig. 4 shows the increase with solid-liquid ratio, and the content of polysaccharide and anthocyanidin is in rising trend in fruit wine " Taojinniang ".It is comprehensive
Consider the factors such as preparation cost, liquor output rate and fruit wine " Taojinniang " feature itself, selects solid-liquid ratio 1:5 (g/ml) appropriate.By Fig. 4
Know that the different of solid-liquid ratio influence significantly soak type fruit wine " Taojinniang ".
2.3.3 influence of the soak alcoholic strength to the polysaccharide, anthocyanidin content of soak type fruit wine
Influence of the exploration soak difference alcoholic strength to the polysaccharide and anthocyanidin content of soak type fruit wine, soak at room temperature,
Solid-liquid ratio is 1:5 (g/ml), and for 24 hours, soak alcoholic strength is respectively 10%, 15%, 22% to soaking time, 28%, 35%Vol's
Under the conditions of carry out the preparation test of soak type fruit wine, as a result such as Fig. 5.
Fig. 5 is shown, with the increase of soak alcoholic strength, the content of polysaccharide and anthocyanidin is in and first increases in fruit wine " Taojinniang "
The trend being further added by is reduced afterwards.In view of the cost and feature of fruit wine " Taojinniang " itself, select alcohol concentration for the leaching of 22%Vol
Bubble liquid is suitable soak.As shown in Figure 5, the different of soak alcoholic strength influence significantly soak type fruit wine " Taojinniang ".
2.4 response surface experiments optimize soaking conditions
2.4.1 the foundation analysis of response surface optimization model
On the basis of experiment of single factor, choose soaking time (A), soak alcoholic strength (B), solid-liquid ratio (C) three because
Element carries out response surface experiments design according to central set legal (Box-Behnken), with the sensory evaluation scores (Y of fruit wine " Taojinniang "1) and
Finished product alcoholic strength (Y2) scoring is response, response surface experiments result and analysis are shown in Table 3, sensory evaluation scores regression model variance analysis
And significance test is shown in Table 4, fruit wine finished product alcoholic strength regression model variance analysis and significance test are shown in Table 5.
3 soak type fruit wine response surface experiments result of table and analysis
Regression analysis, sensory evaluation scores (Y are carried out using experimental data of the Design-Expert.V 8.0.6.1 to table 31) and
Raw material alcohol degree (Y2) regression equation it is as follows:
Y1=88.40-1.63A-1.00B-1.38C+3.25AB+1.50AC+1.25BC-8.95A2-12.70B2-2.95C2
Y2=10.10-0.050A+0.15B+0.025C+0.000AB+0.15AC+0.35BC-0.83A2-0.47B2-
0.27C2
Variance analysis is carried out to the Quadratic Finite Element regression equation, the results are shown in Table 4, table 5.
4 regression model variance analysis of table (sensory evaluation scores Y1)
Note: " * " indicates significant (P < 0.05)；" * * indicates highly significant (P < 0.000 1), similarly hereinafter.
Use sensory evaluation scores (Y1) and finished product alcoholic strength (Y2) quadratic regression equation executes variance analysis, it can by table 4, table 5
Know, the results are shown in Table 4, table 5.The P values of two models≤0.0001, influences extremely significant, this shows the sense organ of fruit wine " Taojinniang "
Evaluation and the linear relationship between finished product alcoholic strength and three variables are significant.The R of sensory evaluation scores and alcoholic strength2Respectively
0.9905 and 0.9806, the sensory evaluation scores of model and the R of finished product alcoholic strength2Corrected value is respectively 0.9783 and 0.9556, thus
Show that accuracy and the applicability of the model are preferable, the analysis of fruit wine " Taojinniang " preparation process and pre- can be carried out with this model
It surveys.When using sensory evaluation scores as response, first order A, C and quadratic term AB, C2Influence significant (P < 0.05), A2、B2It is aobvious to influence height
It writes (P < 0.01).When using finished product alcoholic strength as response, first order B and quadratic term AC, BC, C2Influence significant (P < 0.05), A2、
B2It influences highly significant (P < 0.01).
5 regression model variance analysis of table (finished product alcoholic strength Y2)
2.4.2 response surface interpretation of result and optimization
1. the response surface analysis of sensory evaluation scores
As seen from Figure 6, when solid-liquid ratio is 1:5, the reciprocation pair of both soaking time and soak alcoholic strength
The influence of fruit wine sensory evaluation scores is significant.When solid-liquid ratio is 1:5, in the case where soak alcoholic strength is constant, when with impregnating
Between increase, fruit wine sensory evaluation scores are also responsive to improve, and after soaking time is more than for 24 hours, sensory evaluation scores are on a declining curve.And when leaching
When the bubble time is fixed, fruit wine sensory evaluation scores are as the raising of soak alcoholic strength is in the trend reduced afterwards is first increased, in soak
Sensory evaluation scores highest when alcoholic strength is 22%Vol.Both soaking time and soak alcoholic strength reciprocation to fruit wine sense
In the influence of official's scoring, soaking time is relative to soak alcoholic strength significant effect；The contour of the two is ellipse, and explanation is deposited
In highest point, i.e., in a certain range, with the increase of soaking time and soak alcoholic strength, fruit wine " Taojinniang " sensory evaluation scores meeting
It increasing, reaches peak, red is presented in mature hill gooseberry's pulp, and with the increase of soaking time, pigmentolysis increases,
Fruit wine darkens, exceptionally red gorgeous, and mouthfeel and appearance reach optimum state, and sensory evaluation scores are higher.
As shown in Figure 7, when soak alcoholic strength is 22%Vol, in the case where solid-liquid ratio is constant, fruit wine " Taojinniang " sense
Official's scoring is improved with the increase of soaking time, and when soaking time is more than for 24 hours, sensory evaluation scores start to decline.Work as leaching
When the bubble time immobilizes, solid-liquid ratio is in 1:6~1:5, and with the raising of solid-liquid ratio, fruit wine sensory evaluation scores are gradually increased, when
After solid-liquid ratio is higher than 1:5, sensory evaluation scores are begun to decline, but are changed not significant.Work is interacted in soaking time and both solid-liquid ratios
With in the influence of fruit wine sensory evaluation scores, soaking time is significant relative to solid-liquid ratio effect.With the increase of solid-liquid ratio, fruit itself
The amount of pigment increases, and fruit wine color is gradually deepened, and the fruit wine color when solid-liquid ratio reaches 1:4 is excessively dark red, be not fruit wine most
Good color, reduces afterwards so that sensory evaluation scores first increase.
Fig. 8 shows, when soaking time is for 24 hours, when solid-liquid ratio immobilizes, and with the raising of soak alcoholic strength,
Fruit wine sensory evaluation scores first rise to be declined afterwards, is peak when alcoholic strength is 22%Vol.When fixed soak alcoholic strength is constant
When, fruit wine sensory evaluation scores increase with the increase of solid-liquid ratio, and when solid-liquid ratio is greater than 1:5, sensory evaluation scores are begun to decline.It is soaking
The reciprocation of both liquid alcoholic strength and solid-liquid ratio is steeped in the influence of fruit wine sensory evaluation scores, and solid-liquid ratio is relative to soak alcoholic strength
Significant effect.With the increase of soak alcoholic strength, fruit pigment meltage is continuously improved, while mentioning with solid-liquid ratio
Height, fruit amount increase, and fruit pigment also increases, and color is more red gorgeous therewith, when soak alcoholic strength is 22%Vol, solid-liquid ratio
When for 1:5, sensory evaluation scores highest.
2. the response surface analysis of finished product alcoholic strength
Fig. 9 shows that, when solid-liquid ratio is 1:5, soaking time and soak alcoholic strength reciprocation are to fruit wine " Taojinniang "
Finished product alcoholic strength influences not significant.When soak alcoholic strength is constant, with the increase of soaking time, though finished product alcoholic strength first increases
It is reduced after big, but difference is not significant；When soaking time immobilizes, finished product alcoholic strength with the increase of raw material alcohol degree on
It rises, after raw material alcohol degree is greater than 22%Vol, fruit wine finished wine accuracy decline, but without significant difference.Fruit wine " Taojinniang " finished product
Alcoholic strength increases naturally with the raising of soak alcoholic strength, but with the extension of soaking time, it may be possible to because of hill gooseberry
Fruit dissolution, has some substances of pigment, polysaccharide, anthocyanidin etc. and is dissolved in wine, so that alcoholic strength is declined.
Contour can be seen that when soak alcoholic strength is 22%Vol from Figure 10, both soaking time and solid-liquid ratio
Reciprocation fruit wine " Taojinniang " finished product alcoholic strength is influenced it is significant.When fixed soaking time is constant, with mentioning for solid-liquid ratio
Height, finished product alcoholic strength first increases to be reduced afterwards, but difference is not significant, is peak when solid-liquid ratio is 1:5；Fixed solid-liquid ratio is constant
When, as the increase finished product alcoholic strength of soaking time is also in the trend for first increasing and reducing afterwards.With the extension of soaking time, peach gold
Ma's fruit inclusion is gradually dissolved in soak, and fruit wine alcoholic strength rises, and more substances are dissolved in soak in fruit wine therewith,
The appearance of finished product alcoholic strength slightly declines.
Contour can be seen that when soaking time is for 24 hours from Figure 11, and both soak alcoholic strength and solid-liquid ratio interact
Effect influences fruit wine finished product alcoholic strength significant.When soak alcoholic strength is constant, with the increase of solid-liquid ratio, finished product alcoholic strength
In first increasing the trend reduced afterwards, but difference is not significant；When solid-liquid ratio immobilizes, with the raising of soak alcoholic strength,
Finished product alcoholic strength constantly increases, and when soak alcoholic strength is more than 22%Vol, finished product alcoholic strength has decline, but difference is not significant.
In the reciprocation of both soak alcoholic strength and solid-liquid ratio influences fruit wine finished product alcoholic strength, solid-liquid ratio is relative to soak
The significant effect of alcoholic strength.
2.4.3 the prediction and verifying of optimal extract process
Model optimization is solved with Design-Expert.V 8.0.6.1 software, obtains fruit wine " Taojinniang " preparation most
Good process conditions are as follows: soaking time for 24 hours, soak alcoholic strength 22%Vol, solid-liquid ratio 1:5 (g/ml), soak type with this condition
The theoretical expectation values of fruit wine " Taojinniang " alcoholic strength are 10.1%Vol, and the theoretical expectation values of sensory evaluation scores are 90 points.And in this condition
It is lower to carry out duplicate verification test three times, the alcoholic strength average out to 10.2%Vol of gained soak type fruit wine " Taojinniang ", sensory evaluation scores
It is 91 points, it is close with theoretical expectation values.Show that the model can preferably evaluate soaking time, soak alcoholic strength, solid-liquid ratio etc.
Impact effect of the factor to hill gooseberry's soak type fruit wine sensory evaluation scores and finished product alcoholic strength.Therefore response surface optimization hill gooseberry is used
Fruit wine preparation process condition is accurate and reliable, has reference value.
3 conclusions and discussion
On the basis of single factor experiment, using the preparation process condition of response phase method optimization fruit wine " Taojinniang ", obtain most
Good Optimal Parameters: soaking time be for 24 hours, raw material alcohol degree be 22%Vol, solid-liquid ratio is 1:5 (g/ml).In these conditions
Under, obtained fruit wine " Taojinniang " alcoholic strength is 10.1%, and sensory evaluation scores are 90 points, and fruit wine aroma is pure and mild, and the smell of fruits is very sweet, and color is red
Gorgeous, limpid bright and gloss is coordinated.Compared with orthogonal test analysis method, this experiment uses response phase method Integrated Selection myrtle fruit
The optimal procedure parameters that wine impregnates, advantage is can continuously to analyze the experiment of different level during finding experiment condition,
And orthogonal experiment can only analyze an isolated control point.When choosing single factor test before the method using optimization response surface, In
Pre-experiment stage deletes a factor of the soaking temperature as experiment of single factor, because of its immersion for fruit wine " Taojinniang "
Influence difference is simultaneously little.Compared with fermented type fruit wine " Taojinniang ", Fermented Fruit Wine is complicated for operation and the time is longer, and centre is fallen
Bucket operation easily leads to new germ contamination.And before soak type fruit wine " Taojinniang " impregnates, container used has been operated through high pressure sterilization
Sealing is completed until impregnating after finishing, and germ contamination will not be caused because of intermediary operation, and the soak type fruit wine " Taojinniang " prepares work
Skill spent time is short, is relatively suitble to large-scale production.
This research optimal screening fruit wine " Taojinniang " preparation process has the features such as small investment, simple process, to widening peach
The deep processing channel of golden ma's fruit provides technical foundation, has certain market prospects.
The above is only the preferred embodiment of the present invention, the range implemented of the present invention that therefore, it cannot be limited according to, i.e., according to
Equivalent changes and modifications made by the invention patent range and description, should still be within the scope of the present invention.
Claims (9)
1. a kind of hill gooseberry's soak type fruit wine preparation process, which comprises the steps of:
Hill gooseberry's fruit after taking hill gooseberry's fresh fruit or thawing, cleans and drains, at normal temperature according to hill gooseberry's fresh fruit quality and leaching
The solid-liquid ratio that the ratio between liquid product is 1:5 is steeped, is soaked in the soak that alcoholic strength is 22%Vol for 24 hours, wine body color is obtained by filtration
For hill gooseberry's soak type fruit wine of deep red, anthocyanidin content is 0.5~0.6mg/mL, and polyoses content is 830~850 μ g/
ML, alcoholic strength are 10.0~10.1.
2. a kind of optimization method of hill gooseberry's soak type fruit wine preparation process as described in claim 1, which is characterized in that including such as
Lower step:
(1) single factor experiment: tri- impact factors of soaking time A, soak alcoholic strength B, solid-liquid ratio C for screening hill gooseberry carry out
Single factor experiment, obtains the relationship of polysaccharide, anthocyanidin content in three impact factors and fruit wine, and the solid-liquid ratio refers to that hill gooseberry is fresh
The ratio between fruit quality and soak volume；
(2) sensory evaluation is tested: using tri- soaking time A, soak alcoholic strength B, solid-liquid ratio C impact factors as variable,
Sensory evaluation experiment is carried out with four color, fragrance, mouthfeel, state assessment items, obtains sensory evaluation scores Y1, 0≤Y1≤100；
(3) response surface is tested:
1. the foundation of response surface optimization model: using three impact factors to soaking time A, soak alcoholic strength B, solid-liquid ratio C
Three horizontal response phase methods are analyzed, and the sensory evaluation scores Y of fruit wine " Taojinniang " is respectively obtained1With finished product alcoholic strength Y2This two index
With the regression equation of three impact factors；Variance analysis is executed to regression equation, verifies the degree of fitting of regression equation, screening is significant
The influence factor of property；
2. response surface analysis:
Raw material alcohol degree and soaking time, solid-liquid ratio and soaking time, solid-liquid ratio and raw material alcohol degree are drawn respectively, and sense organ is commented
Divide Y1, finished product alcoholic strength Y2Response surface figure and contour map, analyze influence of three impact factors to two indexs, impregnated
The optimum process condition of type fruit wine；
(4) verifying analysis:
On the basis of the optimum process condition that step (3) obtains, sample wine is carried out in conjunction with practical operation situation adjusting process parameter
It makes, obtained sample is repeated into sensory evaluation experiment and alcoholic strength detects, and the two and step (3) are calculated into resulting sense
Official's scoring Y1, finished product alcoholic strength Y2It compares, determines final optimization pass condition.
3. optimization method according to claim 2, it is characterised in that: final optimization pass condition be soaking time for 24 hours, soak
Alcoholic strength 22%Vol, solid-liquid ratio 1g:5mL.
4. optimization method according to claim 2, it is characterised in that: impact factor is screened in the step (1), using list
The preliminary experiment of factorial experiments, variable to be selected include soaking time A, soak alcoholic strength B, solid-liquid ratio C.
5. optimization method according to claim 2, it is characterised in that: the measurement of polysaccharide in the step (1), first with ladder
The glucose for spending concentration draws standard curve, and with ultraviolet specrophotometer, the extinction of fruit wine sample is measured at Yu Bochang 490nm
Value, then polyoses content is calculated by standard curve.
6. optimization method according to claim 2, it is characterised in that: the measurement of anthocyanidin in the step (1), first with
The procyanidine aqueous solution of gradient concentration draws standard curve, and fruit wine sample is developed the color using vanillic aldehyde methanol solution and concentrated hydrochloric acid
Afterwards, with ultraviolet specrophotometer, light absorption value is measured at Yu Bochang 500nm, then anthocyanidin content is calculated by standard curve.
7. optimization method according to claim 2, it is characterised in that: the step (2) selects 20 Majors of Food personnel point
Other to carry out sensory evaluation scores to the color of fruit wine sample, fragrance, mouthfeel, state, full marks are 100 points, and standards of grading are
8. optimization method according to claim 2, it is characterised in that: the step (3) uses Design-Expert.V
8.0.6.1 software carries out regression analysis, sensory evaluation scores Y to experimental data1With soak alcoholic strength Y2Regression equation be
Y1=88.40-1.63A-1.00B-1.38C+3.25AB+1.50AC+1.25BC-8.95A2-12.70B2-2.95C2；
Y2=10.10-0.050A+0.15B+0.025C+0.000AB+0.15AC+0.35BC-0.83A2-0.47B2-0.27C2。
9. optimization method according to claim 2, it is characterised in that: step (3) variance analysis include analysis A, B,
C、AB、AC、BC、A2、B2、C2, residual error, lose quasi-, error, the quadratic sum of summation, freedom degree, square, F value and P value.
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