CN110484409B

CN110484409B - Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine

Info

Publication number: CN110484409B
Application number: CN201910937879.5A
Authority: CN
Inventors: 杜金华; 韩迎迎
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2019-09-30
Filing date: 2019-09-30
Publication date: 2022-04-05
Anticipated expiration: 2039-09-30
Also published as: CN110484409A

Abstract

The invention relates to a method for simultaneously reducing cyanide and ethyl carbamate in cherry wine; healthy cherries are used as raw materials, cherry mash obtained by crushing the cherries is boiled for 5min at 100 ℃, so that the amygdalin is prevented from generating cyanide due to the action of beta-glucosidase in the cherry raw materials and microorganisms, and the generation of ethyl carbamate is reduced. The special fruit wine yeast with low beta-glucosidase activity is adopted for alcohol fermentation, so that the contents of cyanide and ethyl carbamate in the cherry wine can be further reduced; the invention can effectively reduce the contents of cyanide and ethyl carbamate in the cherry wine and improve the quality of the cherry fermented wine; the cherry wine prepared by the method is orange red, bright in color, clear and transparent in wine liquid and glossy, and the contents of cyanide and ethyl carbamate are obviously reduced compared with those of the cherry wine prepared by the traditional process.

Description

Method for simultaneously reducing cyanide and ethyl carbamate in cherry wine

Technical Field

The invention relates to a method for simultaneously reducing cyanide and ethyl carbamate in cherry wine, aims to provide cherry fermented wine with low cyanide and ethyl carbamate content, and belongs to the technical field of food processing.

Background

The cherry has delicious taste and rich nutritive value, and is popular with consumers. In recent years, cherry planting area and yield are also continuously increasing. However, the mature cherry is easy to rot, brown, drop off the fruit stem, and has light flavor and mildew after storage at normal temperature, and the storage period is short. The timely digestion of the surplus cherries and the increment and synergy of low-value fruits are the primary problems to be solved at present. A new product of fermented alcoholic beverage prepared from cherries is one of important ways for the deep processing of cherries. Not only can consume a large amount of cherries, but also can prolong the quality guarantee period of products, prolong the industrial chain, greatly improve the economic benefit and the social benefit and reduce the fruit rot.

However, the cherry raw material adopted for processing the cherry wine belongs to rosaceous plants, amygdalin is contained in seeds, during the processing process, cyanide is generated by hydrolysis under the action of beta-glucosidase in cherry fruits, yeast and pollution microorganisms, and during the alcoholic fermentation process, the cyanide reacts with ethanol to generate ethyl carbamate. It is known that cyanide is a highly toxic and highly toxic substance, and very small amount of cyanide poisons and dies people in a short time. After being taken into the body, the ethyl carbamate can be quickly absorbed by the gastrointestinal tract, and then the generated epoxide can be covalently combined with DNA, RNA and protein, so that the normal function of the compound is influenced, and further canceration and tumor are caused, and potential harm is caused to the human body; urethane has been classified as a class 2A carcinogen by the international agency for research on cancer in 2007. Therefore, how to effectively reduce cyanide and urethane in the waste water is a difficult problem for enterprises to solve the food safety hidden trouble to the greatest extent. Therefore, the research of the invention discloses a method for simultaneously reducing the contents of cyanide and ethyl carbamate, fully utilizes the resources of cherry producing areas, improves the quality of the cherry wine, and provides a new technology and a new process for the production of the cherry wine.

Disclosure of Invention

In order to solve the problems, the invention provides a method for simultaneously reducing cyanide and ethyl carbamate in cherry wine. The invention can effectively reduce the contents of cyanide and ethyl carbamate in the cherry wine and improve the quality of the cherry fermented wine. The invention takes healthy cherries as raw materials, the cherry mash obtained by crushing the cherries is boiled for 5min at 100 ℃, so that the amygdalin is prevented from generating cyanide due to the action of beta-glucosidase in the cherry raw materials and microorganisms, and the generation of ethyl carbamate is further reduced. The special fruit wine yeast with low beta-glucosidase activity is adopted for alcohol fermentation, so that the contents of cyanide and ethyl carbamate in the cherry wine can be further reduced. The cherry wine prepared by the method is orange red, bright in color, clear and transparent in wine liquid and glossy, and the contents of cyanide and ethyl carbamate are obviously reduced compared with those of the cherry wine prepared by the traditional process.

A method for simultaneously reducing the content of cyanide and ethyl carbamate in cherry wine comprises the following steps:

1) selecting healthy cherries to wash with running water, removing impurities, and draining;

2) crushing fructus Pruni Pseudocerasi to obtain fructus Pruni Pseudocerasi mash, boiling at 100 deg.C for 5min,

3) cooling the boiled cherry mash to room temperature, inoculating fruit wine yeast into the cherry mash according to the proportion of 0.2g/kg, and carrying out alcoholic fermentation at 20-25 ℃;

4) fermenting the fermentation liquor until sugar is not reduced, stopping fermentation, and separating liquor;

5) ageing, clarifying, filtering and filling to obtain the finished product of the cherry wine.

The fruit wine yeast is Saccharomyces cerevisiae D576(SIHA Aktivhefe 7 fruit wine yeast).

The invention has the beneficial effects that:

in the invention, the cherry mash is boiled at 100 ℃ for 5min, so that the beta-glucosidase activity in the cherry raw material is reduced, the generation of cyanide is reduced, and the generation of ethyl carbamate is further reduced; the content of cyanide and ethyl carbamate in cherry fermented wine can be further reduced by adopting Saccharomyces cerevisiae D576 yeast (SIHA Aktivhefe 7 fruit wine yeast) with low beta-glucosidase activity for alcohol fermentation. The contents of cyanide and ethyl carbamate in the cherry wine brewed by the method are 0.05mg/L and 14.70 mu g/L respectively; compared with the cherry wine brewed by the traditional cherry wine production method (comparative example 2), the cyanide and ethyl carbamate content is obviously reduced, wherein the cyanide content can be reduced by 97%, and the ethyl carbamate content can be reduced by 36% (as shown in figure 1). The cherry fermented wine prepared by the method is orange red, bright in color, clear and transparent in wine liquid, glossy, typical cherry fruity aroma and wine aroma, elegant and harmonious in aroma, low in cyanide and ethyl carbamate content, and pure and full in taste.

Drawings

FIG. 1 is a graph comparing the effect of the present invention on reducing cyanide and urethane in cherry wine;

as can be seen in FIG. 1A, compared with the traditional process, the cyanide content in the cherry wine obtained by fermenting the cherry mash after being boiled for 5min is obviously reduced, and the cyanide content in the cherry wine obtained by fermenting and brewing the cherry wine by adopting Saccharomyces cerevisiae D576 yeast with low beta-glucosidase activity is lower than that in the cherry wine obtained by brewing by Lalvin EC1118 yeast under the same fermentation condition.

As can be seen in FIG. 1B, compared with the traditional process, the ethyl carbamate content in the cherry wine obtained by fermenting the cherry mash after being boiled for 5min is obviously reduced, and the ethyl carbamate content in the cherry wine obtained by fermenting and brewing the cherry wine by adopting Saccharomyces cerevisiae D576 yeast with low enzyme activity is lower than that in the cherry wine obtained by brewing the cherry wine by Lalvin EC1118 yeast under the same fermentation condition.

Detailed Description

EXAMPLE 1 cherry wine brewed according to the method of the present invention

1) And (4) selecting healthy cherries to wash with running water, removing impurities, and draining water for later use.

2) Crushing cherry to obtain cherry mash, and boiling the crushed cherry mash at 100 deg.C for 5 min.

3) Cooling the boiled cherry mash to room temperature, inoculating 0.2g/kg of cherry mash with Saccharomyces cerevisiae D576(SIHA Aktivhefe 7 fruit wine yeast purchased from Weifang Kaizzie chemical Co., Ltd.) to perform alcohol treatment at 20-25 ℃, and separating the wine liquid after fermenting for 12 days; during the fermentation process, cherry peel dregs floating on the surface are pressed into the fermentation liquor every day.

4) Aging, clarifying, filtering, and bottling to obtain final product of fructus Pruni Pseudocerasi wine (the index of the final product is shown in Table 1).

Comparative example

Treatment 1 cherry wine brewed by the method of the present invention Using Lalvin EC1118 Yeast

3) Cooling the boiled cherry mash to room temperature, inoculating Lalvin EC1118 fruit wine yeast (purchased from Shanghai Jie rabbit worker and trade Co., Ltd.) into the cherry mash according to the proportion of 0.2g/kg, performing alcohol fermentation at 20-25 ℃, pressing cherry peel residues floating on the surface into fermentation liquor every day during the fermentation process, and separating the liquor after fermenting for 12 days.

Treatment 2, brewing of cherry wine by traditional method using Saccharomyces cerevisiae D576(SIHA Aktivhefe 7 fruit wine yeast)

2) And crushing the cherries to obtain cherry mash.

3) Inoculating Saccharomyces cerevisiae D576 yeast into the cherry mash according to the proportion of 0.2g/kg, performing alcoholic fermentation at 20-25 ℃, pressing cherry peel residues floating on the surface into the fermentation broth every day in the fermentation process, and separating the wine after 12 days of fermentation.

4) Aging, clarifying, filtering, and bottling to obtain final product of kirsch (the index of the final product is shown in Table 1).

TABLE 1 index of finished cherry wine

Note: (1) nd represents not detected.

(2) The cherry raw material contains higher beta-glucosidase activity, and the enzyme activity of the cherry mash is obviously reduced after boiling for 5 min.

(3) The contents of cyanide and ethyl carbamate in the cherry wine brewed by the process are obviously reduced compared with the contents of cyanide and ethyl carbamate in the cherry wine brewed by the traditional fermentation process.

(4) The contents of cyanide and ethyl carbamate in the cherry wine brewed by the two yeasts are obviously different, and the contents of cyanide and ethyl carbamate in the cherry wine brewed by the Saccharomyces cerevisiae D576 yeast are obviously lower than those in the cherry wine brewed by the Lalvin EC1118 yeast.

Claims

1. A method for simultaneously reducing the contents of cyanide and ethyl carbamate in cherry wine is characterized by comprising the following steps:

selecting healthy cherries to wash with running water, removing impurities, and draining;

crushing cherry to obtain cherry mash, and boiling the cherry mash at 100 deg.C for 5 min;

cooling the boiled cherry mash to room temperature, inoculating fruit wine yeast into the cherry mash according to the proportion of 0.2g/kg for alcoholic fermentation, wherein the alcoholic fermentation temperature is 20-25 ℃; the fruit wine yeast is Saccharomyces cerevisiae D576;

and (4) stopping fermentation when the fermentation liquor is fermented until sugar is not reduced any more, and separating liquor.