CN110669619A - Black chokeberry onion fermented wine and preparation method thereof - Google Patents
Black chokeberry onion fermented wine and preparation method thereof Download PDFInfo
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Abstract
The invention provides a black chokeberry and onion fermented wine and a preparation method thereof. The taste of the wine is balanced by adding the aronia melanocarpa, and the scallion flavor of the wine is reduced. The combination of the onion and the aronia melanocarpa fruit enriches the active ingredients in the wine, so that the wine has better antioxidant activity and cardiovascular and cerebrovascular disease resistance. The aronia melanocarpa onion fermented wine disclosed by the invention has the advantages that the taste of the wine is enhanced while the nutritional ingredients of the two raw materials are kept, and the market prospect is wide.
Description
Technical Field
The invention belongs to the technical field of nutritional fermented wine and preparation thereof, and particularly relates to aronia melanocarpa onion fermented wine and a preparation method thereof.
Background
Aronia melanocarpa (Aronia melanocarpa Elliott) is a shrub of the genus Aronia belonging to the family Rosaceae, native to the northeast of the United states, and is a precious tree species that integrates edible, medicinal, garden, ecological and other values. The fruit is rich in nutrients and bioactive components, and contains 25% of anthocyanin, 43.2% -55.6% of procyanidine, 3 times of blackcurrant and 6 times of red currant in total phenols, and the polyphenol content is the highest in known plants. Has strong antioxidant, antibacterial, and antiinflammatory effects, and can be used for balancing blood sugar, preventing and treating cancer, and reducing cardiovascular diseases. Currently, main products of black fruits include fruit juice, fruit powder, jelly, fruit wine and the like, and the research on brewing black fruit fermented wine by the action of microorganisms is less.
Onion (Allium cepa L.) is a perennial herb of Liliaceae and Allium, is native to the western Asia, is one of the main vegetables planted in China, and is known as "vegetable queen" due to its abundant nutrient components and good pharmacological value. The active components in onion include sulfur-containing compound, steroid saponin, flavonoid compound, prostaglandin, vitamins, solarization polysaccharide, etc., and have health promotion values of anticancer, antioxidation, antithrombotic, blood sugar and blood pressure lowering, cardiovascular health maintenance, etc. Currently, the main products of onions are primarily developed products such as dry slices or powder.
Onion wine is often unacceptable to consumers due to its onion odor and has low market acceptance. The addition of Aronia melanocarpa balances taste of wine, and reduces scallion odor of wine. The combination of the onion and the black fruit enriches the active ingredients in the wine, so that the wine has better antioxidant activity and cardiovascular and cerebrovascular disease resistance.
Disclosure of Invention
The invention provides a aronia melanocarpa onion fermented wine and a preparation method thereof. The invention takes the fruits of the aronia melanocarpa and the onions as raw materials, and brews the aronia melanocarpa and onion fermented wine by the fermentation effect of microorganisms.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a preparation method of aronia melanocarpa onion fermented wine, which comprises the following steps:
(1) selecting fruits of aronia melanocarpa and onions, crushing the fruits of the aronia melanocarpa, and squeezing or cutting the onions into pieces to obtain onion juice or onion pieces;
(2) adding onion juice or onion blocks into a fermentation tank, adding crushed Aronia melanocarpa fruit, adding sodium metabisulfite, stirring for dissolving, and standing;
(3) then adding pectinase for enzymolysis;
(4) adding yeast for fermentation;
(5) and after fermenting for 9-12 days, adding sodium metabisulfite to stop fermentation, and filtering to obtain the finished wine.
Further: and (2) squeezing the onions in the step (1) by adopting a high-temperature and high-pressure method, wherein the squeezing temperature is 100-120 ℃, and the pressure is 0.10-0.20 Mpa.
Further: in the step (2), the onion juice or the onion blocks are added into a fermentation tank according to the proportion of 5-40% of the total fermentation mass.
Further: adding sodium metabisulfite to make SO in the step (2)2The content reaches 45 mg/ml-60 mg/ml.
Further: the pectinase added in the step (3) accounts for 0.2-0.3% of the total mass of the fermented fruit juice.
Further: and (3) still standing for 20-30 hours after adding the pectinase.
Further: in the step (4), yeast is added according to the proportion of 0.06-0.08% of the total mass.
Further: adding sodium metabisulfite to make SO in the step (5)2The content reaches 63 mg/ml-65 mg/ml.
The invention also provides the aronia melanocarpa onion fermented wine prepared by the preparation method.
Further: the chroma of the fermented wine is 3.2-3.3, the hue is 0.5-0.6, the alcoholic strength is 8-10% vol, the sugar content is 6.0-8.0 degrees Bx, the brass content is 800-1000 mg/ml, and the anthocyanin content is 200-400.
Compared with the prior art, the invention has the advantages and positive effects that: the onion and the aronia melanocarpa in the invention are added, so that the nutritional ingredients in the wine are enriched, the wine has better effect of resisting cardiovascular and cerebrovascular diseases, and a novel health-care beverage wine is developed. The aronia melanocarpa is rich in nutrition and is a precious tree species integrating edible, medicinal, garden, ecological and other values, and the onion is also praised as 'vegetable queen' due to the rich nutritional components and good pharmacological value. The aronia melanocarpa and onion fermented wine provided by the invention is novel in raw materials and rich in nutritional ingredients, retains the nutritional ingredients of the two raw materials, reduces the odor of the onion in the wine, enhances the taste of the wine, and has a wide market prospect.
Drawings
FIG. 1 is a flow chart of a method for brewing fermented wine of fresh onion of Aronia melanocarpa.
FIG. 2 is a standard curve for measurement of flavone content.
Detailed Description
The technical solution of the present invention is further described with reference to the accompanying drawings and specific embodiments.
Example 1 fermented wine of Aronia melanocarpa and fresh onion
The preparation method of the fresh aronia melanocarpa onion fermented wine disclosed by the invention is shown in a flow chart in figure 1, and specifically comprises the following steps:
1. raw material treatment
(1) Aronia melanocarpa: selecting fresh Aronia melanocarpa fruit, and removing rotten and green fruits, leaves, stones and the like. Removing fruit stalks, and crushing the fruit stalks for later use.
(2) Onion: selecting fresh onion, and removing impurities such as leaves and stones. After washing, the onion roots are cut off and peeled off, and then cut into pieces for standby.
2. Adding the prepared onion blocks into a fermentation tank according to the proportion of 20% of the total fermentation mass, and adding the crushed aronia melanocarpa until the total fermentation mass is 3000 g. Adding sodium metabisulfite to make SO2The content reaches 60mg/L, and the mixture is stirred, dissolved and kept stand for more than 1 hour.
(5) Enzymolysis: adding pectinase 0.3% of the total mass of the fermented juice for enzymolysis, and standing for 24 hr.
(6) Inoculating and fermenting: the yeast is inoculated according to the proportion of 0.08 percent of the total mass.
(7) And (3) stopping fermentation: adding sodium metabisulfite to make SO after nine days of fermentation2Stopping fermentation when the content reaches 65mg/L, and filtering with 6-8 layers of gauze to obtain the final wine.
The detection proves that the chroma of the finished wine is 3.231, the color tone is 0.557, and the alcoholic strength is 9% vol. .
Example 2 Aronia melanocarpa onion juice fermented wine
1. Raw material treatment
(1) Aronia melanocarpa: selecting fresh fruit of Aronia melanocarpa, and removing rotten and green fruit, leaves, stones and the like. Removing fruit stalks, and crushing the fruit stalks for later use.
(2) Onion: selecting fresh onion, and removing impurities such as leaves and stones. Cleaning, cutting off onion root, peeling, cutting off root, cleaning, and squeezing at 110 deg.C and 0.15MPa to obtain onion juice.
2. Adding the prepared onion juice into a fermentation tank according to the proportion of 20% of the total mass, and adding the crushed Ribes nigrum fruit until the total mass is 3000 g. Adding sodium metabisulfite to make SO2The content reaches 50mg/L, stirred and dissolved, and then kept stand for more than 1 hour.
(5) Enzymolysis: adding pectinase 0.2% of the total mass of the fermented juice for enzymolysis, and standing for 24 hr.
(6) Inoculating and fermenting: the yeast is inoculated according to the proportion of 0.06 percent of the total mass.
(7) And (3) stopping fermentation: adding sodium metabisulfite to make SO after nine days of fermentation2Stopping fermentation when the content reaches 60mg/L, and filtering with 6-8 layers of gauze to obtain the final wine.
Example 3 determination of active ingredients in two fermented wines
1. And (5) testing the sugar degree.
The method comprises the following specific steps: and (4) measuring the sugar degree of the finished wine for 3 times by using a handheld refractometer, and calculating the average number of the sugar degrees to obtain the final result of the sugar degree of the fruit wine. The results are shown in table 1 below:
TABLE 1 sugar degree of Aronia melanocarpa onion juice fermented wine and Aronia melanocarpa onion block fermented wine
2. And (4) measuring the flavone content.
The specific method comprises the following steps:
(1) drawing of standard curve
Drying to a rutin standard substance with constant weight of 20mg, dissolving with absolute ethyl alcohol, fixing the volume to 100mL to obtain a rutin standard solution with the concentration of 0.2mg/mL, precisely sucking 0, 1, 2, 3, 4, 5 and 6mL of the rutin standard solution, placing the rutin standard solution in a 25mL colorimetric tube, fixing the volume to 10mL with 70% ethyl alcohol, respectively adding 0.5mL of 5% sodium nitrite solution, placing for 6min, then adding 0.5mL of 10% aluminum nitrate solution, placing for 6min, adding 4mL of 4% sodium hydroxide solution, adding distilled water to fix the volume to a scale, shaking up, placing for 15min, and measuring the absorbance at 510 nm. And (3) performing regression analysis by taking the absorbance A as a vertical coordinate and the concentration c as a horizontal coordinate to obtain a standard regression equation: y is 0.0118X-0.0034R20.999. See fig. 2.
(2) Determination of wine sample
Accurately sucking 0.1mL of wine sample into a 25mL colorimetric tube, carrying out reaction according to the sequence, measuring the light absorption value of the sample liquid at the corresponding wavelength, and repeating the measurement for 3 times for each sample. Calculating the flavone content in the wine sample according to a standard curve equation, wherein the unit is mg/100 mL.
The flavone content calculation formula is as follows:
(3) results
TABLE 2 flavone content in the black chokeberry onion juice fermented wine and black chokeberry onion block fermented wine
The flavone has strong antioxidant capacity, and can improve blood circulation, reduce cholesterol, and improve symptoms related to cardiovascular disease and cerebrovascular disease. The two fruit wines prepared by the invention are rich in flavone, so that the two fruit wines have better effect of resisting cardiovascular and cerebrovascular diseases.
3. And (5) measuring the content of anthocyanin.
The specific method comprises the following steps:
0.2mL of the alcohol sample is aspirated and diluted 50-fold with a hydrochloric acid-potassium chloride buffer (pH1.0) and an acetic acid-sodium acetate buffer (pH4.5), respectively (preferably, the sample is diluted by an appropriate amount so that the absorbance value at a wavelength of 510nm after dilution is 0.2 to 0.7). The absorbance of these 2 pH dilutions was measured after 30min at room temperature at wavelengths of 510nm and 700nm, respectively. Distilled water was blanked and the assay was repeated three times for each sample.
The total anthocyanin content calculation formula is as follows:
in the formula: a-ph 1.0(a510nm-a700nm) -ph4.5(a510nm-a700 nm);
MW is the relative molecular weight of cyanidin-3-glucoside, 484.82 mg/mol;
ε is the molar absorptivity 24825;
i is the cuvette optical path (cm);
DF is sample dilution factor.
ph1.0 buffer: 0.2mol/L potassium chloride and 0.2mol/L hydrochloric acid were mixed at a ratio of 25: 67, and the pH was adjusted (1.0. + -. 0.1) with a potassium chloride solution.
pH4.5 buffer: 18g of sodium acetate and 9.8mL of glacial acetic acid were weighed precisely, and the volume was adjusted to 1000mL with distilled water.
The results are shown in Table 3:
TABLE 3 anthocyanin content in black chokeberry onion juice fermented wine and black chokeberry onion block fermented wine
The anthocyanin has antioxidant, anti-senile dementia, cardiovascular and cerebrovascular diseases preventing, antiinflammatory, and anti-tumor effects. The fruit wine prepared by the invention contains anthocyanin, so that the fruit wine has better biological activity.
4. And (5) researching antioxidant activity.
The detection system was prepared according to the reagents shown in the following table, the reagents were mixed uniformly and left standing in dark at room temperature for 30min, and then the absorbance (A) was measured at 517nm517) Then, DPPH.clearance was calculated according to the formula and V was 0.025mg/mLCAs a positive control. The experiment was repeated 3 times to ensure the accuracy of the experimental results, and the mean was taken as the fitting data.
TABLE 4 detection System
In the formula:
A0-the absorbance of the control tube; a. the1-the absorbance of the sample tube; a. the2-absorbance of the sample ginseng tube.
The results are shown in the following table:
TABLE 5 Sorbus nigra and Allium cepa juice fermented wine, Sorbus nigra and Allium cepa block fermented wine DPPH-clearance
Tests prove that the fruit wine prepared by the invention has stronger antioxidant activity, is rich in components such as flavone and anthocyanin, has stronger effects of resisting cardiovascular and cerebrovascular diseases and the like, and is novel fruit wine with health care function.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Claims (10)
1. A preparation method of aronia melanocarpa onion fermented wine is characterized by comprising the following steps: the preparation method comprises the following steps:
(1) selecting fruits of aronia melanocarpa and onions, crushing the fruits of the aronia melanocarpa, and squeezing or cutting the onions into pieces to obtain onion juice or onion pieces;
(2) adding onion juice or onion blocks into a fermentation tank, adding crushed Aronia melanocarpa fruit, adding sodium metabisulfite, stirring for dissolving, and standing;
(3) then adding pectinase for enzymolysis;
(4) adding yeast for fermentation;
(5) after fermenting for 9 ~ 12 days, adding sodium metabisulfite to terminate fermentation, and filtering to obtain the final product wine.
2. The method for preparing the aronia melanocarpa and onion fermented wine according to claim 1, wherein the onions are squeezed at a high temperature and a high pressure in the step (1), wherein the squeezing temperature is 100 ~ 120 ℃, and the pressure is 0.10 ~ 0.20.20 MPa.
3. The method for preparing the aronia melanocarpa and onion fermented wine according to claim 1, wherein the onion juice or onion blocks in the step (2) are added into the fermentation tank in a proportion of 5% to ~ 40% of the total mass of the fermentation.
4. The method for preparing aronia melanocarpa onion fermented wine according to claim 1, characterized in that: adding sodium metabisulfite to make SO in the step (2)2The content reaches to 45mg/ml ~ 60 mg/ml.
5. The method for preparing the aronia melanocarpa and onion fermented wine according to claim 1, wherein the pectinase added in the step (3) accounts for 0.2 percent ~ 0.3.3 percent of the total mass of the fermented fruit juice.
6. The method for preparing the black chokeberry onion fermented wine according to claim 1, wherein the step (3) further comprises adding pectinase and standing for 20 ~ 30 hours.
7. The method for preparing the aronia melanocarpa and onion fermented wine according to claim 1, wherein the yeast is added in the step (4) in a proportion of 0.06% ~ 0.08.08% of the total mass.
8. The method for preparing aronia melanocarpa onion fermented wine according to claim 1, characterized in that: adding sodium metabisulfite to make SO in the step (5)2The content reaches 63mg/ml ~ 65 mg/ml.
9. The fermented wine of black chokeberry and onion prepared by the method of any one of claims 1 to 8.
10. The fermented wine of Aronia melanocarpa and onion as claimed in claim 9, wherein the color of the fermented wine is 3.2 ~ 3.3.3, the color is 0.5 ~ 0.6.6, the alcoholic strength is 8-10% vol, the sugar content is 6.0 ~ 8.0.0 ° Bx, the brass content is 800 ~ 1000mg/ml, and the anthocyanin content is 200 ~ 400.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113637551A (en) * | 2021-09-14 | 2021-11-12 | 沈阳农业大学 | Aronia melanocarpa milk peptide wine and preparation method thereof |
| CN113773933A (en) * | 2021-09-16 | 2021-12-10 | 辽宁天之润酒业有限公司 | Health wine containing aronia melanocarpa and onion and preparation method of health wine |
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