CN111154595A - Preparation method of mixed fruit and vegetable wine - Google Patents
Preparation method of mixed fruit and vegetable wine Download PDFInfo
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- CN111154595A CN111154595A CN202010146969.5A CN202010146969A CN111154595A CN 111154595 A CN111154595 A CN 111154595A CN 202010146969 A CN202010146969 A CN 202010146969A CN 111154595 A CN111154595 A CN 111154595A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of mixed fruit and vegetable wine, which takes garlic and jujube as raw materials and comprises the following steps: (1) extracting fresh Bulbus Allii with water to obtain Bulbus Allii crude polysaccharide solution; (2) adding cut-out inulase and sucrase for enzymolysis; (3) taking fresh jujubes, and steaming the jujubes until the jujubes are soft and rotten; (4) adding a fermentation tank, and fermenting: performing primary fermentation for 7-15 days at 20-25 ℃, and performing secondary fermentation: fermenting for 20-30 days at 16-22 ℃ to obtain the mixed fruit and vegetable wine. The mixed fruit and vegetable wine provided by the invention takes garlic and Chinese dates as raw materials, garlic crude polysaccharide liquid is obtained by high-temperature water extraction and composite hydrolase preparation treatment, and the garlic crude polysaccharide liquid and the Chinese dates are fermented together by saccharomyces cerevisiae to prepare the fruit and vegetable wine, so that active substances and nutritional ingredients in the garlic and the Chinese dates can be fully released and utilized, the product wine is clear, golden in color and luster, mellow in taste and fragrant in smell, has health-care effects of resisting oxidation, enhancing immunity, regulating intestinal tracts and the like, and is beneficial to human health.
Description
Technical Field
The invention relates to a preparation method of mixed fruit and vegetable wine, belonging to the technical field of wine fermentation.
Background
The method comprises the steps of taking garlic and Chinese date as common fruits and vegetables, containing a plurality of effective active ingredients and having a strong health-care function, adding carbohydrate in the garlic to about 22-26% of fresh weight, mainly using fructan consisting of fructose, wherein the sugar content of the fresh Chinese date is more than 30-40%, and the fresh Chinese date is suitable to be a brewing raw material, according to related patent retrieval conditions, the prior art relates to a wine prepared by taking the garlic or the Chinese date as a raw material, the wine is prepared by a squeezing method, a soaking method or a blending method, the content of effective active substances in the product is low, the taste is spicy, the smell is not mellow, for example, a Chinese patent with the publication number of CN 10 discloses a brewing method of black garlic, soaking the black garlic in hot water, pulping, adjusting the sugar content to 16-22 DEG Brix, adding 0.05-2% of dry fruit wine yeast, controlling the fermentation temperature to 25-30 ℃, carrying out main fermentation for 7-15 days, filtering, fermenting for 25-30 d, filtering, carrying out broad-spectrum brewing by a plate frame filtration, and carrying out fermentation at 0-5 ℃ for brewing, and carrying out a saccharification and fermentation, wherein the wine is prepared by adding a natural wine fermentation process of a natural wine with a natural purple potato yeast with a natural sugar yeast with the fermentation liquor containing a low-6-1-6-1 fermentation liquor, adding starch, adding a polysaccharide, and a polysaccharide, fermenting yeast, the polysaccharide, the natural fermentation liquor with a high-0-3-0-3 fermentation liquor with a high-0-3 fermentation strain fermentation and a low-0-7 fermentation method of a low-0-7-0-7 fermentation of a high-7 fermentation strain fermentation of a low-3 fermentation strain fermentation of a low-0-7-0-3 fermentation of a low-0-7-0-7 fermentation strain fermentation of a low-0-7 fermentation strain fermentation of a low-3 strain fermentation of a low.
Disclosure of Invention
Aiming at the prior art, the invention provides a preparation method of mixed fruit and vegetable wine, which eliminates the garlicin interference through fruit and vegetable combination and high-temperature extraction, simultaneously covers a small amount of pungent smell by using the jujube fragrance, hydrolyzes macromolecular polysaccharide components into sugar which can be used by brewing microorganisms by using complex enzyme, and brews the mixed fruit and vegetable wine with special flavor. The mixed fruit and vegetable wine has various effective active ingredients, is rich in nutritional ingredients such as fructo-oligosaccharide, mineral substances, amino acids, trace elements and the like, and widens the processing and eating method of garlic serving as vegetables.
The invention is realized by the following technical scheme:
a preparation method of a mixed fruit and vegetable wine takes garlic and jujube as raw materials, the mass ratio of the garlic to the jujube is 3-5: 5-7, and the preparation method comprises the following steps:
(1) taking fresh garlic, peeling and crushing, adding water with the temperature of 80-100 ℃, stirring and pulping to obtain garlic paste, soaking and continuously extracting for 100-150 minutes, then cooling to 50 ℃, filtering, and discarding filter residues to obtain garlic crude polysaccharide liquid;
further, the mass volume ratio of the garlic to the water is 1: 3-5, and the unit g is ml;
(2) adding exo-type inulase and sucrase into the garlic crude polysaccharide liquid, carrying out enzymolysis for 8-16 hours at 30-50 ℃, then cooling to below 30 ℃, standing, and taking supernatant for later use;
furthermore, the addition amount of the excision-type inulase is 0.5-1.5% of the mass of the garlic crude polysaccharide liquid, and the addition amount of the sucrase is 0.5-2.0% of the mass of the garlic crude polysaccharide liquid; preferably: 1.0-1.5% of inulinase, 1.0-2.0% of sucrase, and further preferably: 1.0% of inulase + 2.0% of sucrase, or 1.5% of inulase + 1.0% of sucrase, or 1.5% of inulase + 2.0% of sucrase, or 2.0% of inulase + 1.0% of sucrase; most preferably: 1.5% of inulase + 1.5% of sucrase;
(3) cleaning fresh fructus Jujubae, removing core, steaming to soft and rotten (20 min), and crushing into pulp;
(4) adding the supernatant in the step (2) and the jujube pulp in the step (3) into a fermentation tank, and stirring and mixing uniformly to obtain a to-be-fermented solution;
further, adding a proper amount of sucrose to ensure that the content of soluble solids in the liquid to be fermented is 20-25 DEG Brix;
(5) adding the fruit wine fermentation starter into a proper amount of liquid to be fermented, and activating for 20 minutes at 20-30 ℃;
further, the fruit wine fermentation starter is Angel fruit wine universal yeast;
furthermore, the dosage of the fruit wine fermentation starter is 0.3-0.6 per mill of the weight of the raw materials (garlic and jujube);
further, the mass volume ratio of the fruit wine fermentation starter to the liquid to be fermented is 1: 30-50, and the unit g is ml;
(6) adding the activated fruit wine fermentation starter into a liquid to be fermented, fully and uniformly stirring, adding a proper amount of potassium metabisulfite (0.05 per mill), adding a one-way water-seal exhaust valve, and carrying out main fermentation for 7-15 days at the temperature of 20-25 ℃;
(7) when the content of residual sugar in the fermentation liquor is lower than 5mg/L, clarifying the fermentation liquor, and transferring the fermentation liquor into another fermentation tank for secondary fermentation: fermenting for 20-30 days at 16-22 ℃ to obtain the mixed fruit and vegetable wine.
The mixed fruit and vegetable wine provided by the invention takes garlic and Chinese dates as raw materials, garlic crude polysaccharide liquid is obtained by high-temperature water extraction and compound hydrolase preparation treatment, and the garlic crude polysaccharide liquid and the Chinese dates are fermented together by saccharomyces cerevisiae to prepare the fruit and vegetable wine, so that the nutritional ingredients are enriched, the content of effective active ingredients is improved, the health care function is enhanced, and the wine body taste is optimized.
The invention eliminates the interference of allicin by high-temperature leaching. In the prior art, garlic deodorization technology comprises methods such as thermal processing, ultrahigh pressure, microbial fermentation, additive shielding and the like, and although sulfur-containing compounds in garlic can be degraded in acid-base environments, a working section is required to be added before fermentation to adjust the pH value, which is not beneficial to actual production. The methods of fermentation using lactobacillus, ultra-high pressure and shielding by additives have the disadvantages of long reaction time, low deodorization efficiency and the like. Therefore, considering the actual production cost and convenience comprehensively, the invention adopts a hot water leaching method to decompose sulfur-containing compounds in garlic in a high-temperature environment to generate Methyl Allyl Trisulfide (MATS) with sweet taste and garlic cooking flavor and water-soluble colorless and tasteless S-allyl-L-cysteine (SAC), thereby obviously reducing the pungent smell of the garlic.
The invention solves the problem of difficult utilization of garlic in the fermented mash by adding the compound hydrolase preparation, and simultaneously reduces the viscosity of the fermented liquid; the conditions in the fruit and vegetable brewing process are mild, so that a large amount of active substances such as phenolic acid compounds, flavonoid compounds, cyclic nucleotide and the like can be reserved in the wine, and the mixed fruit and vegetable wine disclosed by the invention contains unique nutritional ingredients and has a unique health-care effect.
The mixed fruit and vegetable wine prepared by adopting the distiller's yeast fermentation method can fully release and utilize active substances and nutritional ingredients in garlic and red dates, has a clear wine body, a golden color, a mellow taste and a fragrant smell, has health-care effects of resisting oxidation, enhancing immunity, regulating intestinal tracts and the like, and is beneficial to human health.
The various terms and phrases used herein have the ordinary meaning as is well known to those skilled in the art.
Drawings
FIG. 1: a fermentation process schematic diagram of the mixed fruit and vegetable wine.
FIG. 2: schematic representation of the hydrolysis efficiency of garlic polysaccharide under different conditions.
FIG. 3: photo of mixed fruit and vegetable wine finished product.
Detailed Description
The present invention will be further described with reference to the following examples. However, the scope of the present invention is not limited to the following examples. It will be understood by those skilled in the art that various changes and modifications may be made to the invention without departing from the spirit and scope of the invention.
The instruments, reagents, materials and the like used in the following examples are conventional instruments, reagents, materials and the like in the prior art and are commercially available in a normal manner unless otherwise specified. Unless otherwise specified, the experimental methods, detection methods, and the like described in the following examples are conventional experimental methods, detection methods, and the like in the prior art.
EXAMPLE 1 preparation of Mixed fruit and vegetable wine
The steps are as follows (the flow is shown in figure 1):
(1) selecting 1.5kg of non-mildewed and non-damaged garlic, peeling, cleaning with clear water, pulverizing, adding 90 deg.C hot water according to the material-liquid ratio of 1:3, stirring, soaking for 120min, cooling to 50 deg.C, and filtering;
(2) adding 3% of compound extraction enzyme (1.5% of exo-type inulinase and 1.5% of sucrase) into the filtrate obtained in the step (1), keeping the mixture at 50 ℃ for reaction for 12h, cooling to room temperature and filtering.
(3) Selecting 3.5kg fresh fructus Jujubae, cleaning, removing core, steaming at high temperature for 20min, immediately spreading for cooling, pulverizing into fructus Jujubae pulp with pulverizer, and mixing with Bulbus Allii sugar solution in fermentation tank under stirring.
(4) Weighing 1.5g of Angel yeast fruit distiller's yeast, mixing with 75mL of liquid to be fermented, and activating at 26 deg.C for 20 min.
(5) Placing the activated distiller's yeast in a fermentation tank, adding 0.25g of potassium metabisulfite, stirring thoroughly, sealing and fermenting, mounting a one-way water-seal vent valve on the cover, controlling the temperature at 26 deg.C, and continuously performing main fermentation for 15d to obtain crude product.
(6) Detecting the residual sugar content of the crude product to be 3mg/L, precipitating the crude product, transferring the supernatant of a fermentation tank into another fermentation tank, controlling the temperature to be 18 ℃, carrying out secondary fermentation, clarifying, filtering and removing the precipitate after 30d of after-fermentation is finished, and obtaining the fruit and vegetable wine with the finished product of 10% (V/V), wherein the wine is clear, golden yellow in color, mellow in taste, fragrant in smell, antioxidant, immunity enhancing, intestinal tract regulating and other health care effects, and is beneficial to human health, as shown in figure 3.
Experiment of
The garlic polysaccharide is mainly linked through β -2, 1-D-fructofuranose bonds, and a small amount of high-molecular inulin-like polysaccharide formed by β -2, 6-D-fructofuranose branched chains cannot be directly utilized by saccharomyces cerevisiae, so that the invention designs experiments to explore the efficiency of garlic polysaccharide hydrolysis by adding different strains and active enzymes (the result is shown in figure 2), and natural hydrolysis is used as a blank control group, the hydrolysis has higher decomposition efficiency on the garlic polysaccharide and low cost, but the hydrolysate contains more hydroxymethyl furfural and other components to inhibit the subsequent microbial fermentation process, so that a 5% hydrochloric acid hydrolysis group is used as a positive control group, and the hydrolysis efficiency of sucrase and inuse on the garlic polysaccharide is up to 78% and is obviously superior to that of other groups under the optimal reaction conditions.
Under the conditions that the hydrolysis temperature is 40 ℃, the hydrolysis time is 12 hours, and the raw materials have the same concentration, a series of experiments are designed to explore the hydrolysis efficiency of the compound enzyme, wherein 1-16 groups are hydrolysis experiments of two enzymes with different proportions, 17-21 groups are hydrolysis experiments of sucrase with different concentrations, and 22-26 groups are hydrolysis experiments of inulase with different concentrations (as shown in table 1).
The results show that: the hydrolysis rate of the two enzymes in combined use is higher than that of a single enzyme, the appropriate adding intervals of the two enzymes are 0.5-2.0%, but the hydrolysis rate is reduced when the adding amount of the two enzymes is 2.0%, and the enzymes are probably adhered to each other due to the increase of the enzyme amount, so that the reaction efficiency is reduced. Considering the higher cost of exo-type inulase, the addition amount of exo-type inulase is designed to be 0.5-1.5%, the addition amount of sucrase is designed to be 0.5-2.0%, and the preferable formula is as follows: 1.0-1.5% of inulase, 1.0-2.0% of sucrase, preferably: 1.0% of inulase + 2.0% of sucrase, or 1.5% of inulase + 1.0% of sucrase, or 1.5% of inulase + 2.0% of sucrase, or 2.0% of inulase + 1.0% of sucrase; most preferably: 1.5% of inulinase and 1.5% of sucrase, and the hydrolysis rate can reach 89.96% under the mixture ratio, so that the compound hydrolysis achieves synergistic and unexpected effects compared with the single inulinase and sucrase.
TABLE 1 Effect of different enzyme additions on hydrolysis Rate
Example 2 preparation of Mixed fruit and vegetable wine
The method comprises the following steps:
(1) selecting fresh unbroken garlic according to the proportion of 40 percent, peeling, cleaning with clear water, crushing into mashed garlic, adding 100 ℃ boiling water according to the material-liquid ratio of 1:5, mixing and stirring for 120min, naturally cooling to 50 ℃, and filtering to obtain supernatant.
(2) Adding 3% of compound extraction enzyme (2.0% of exo-type inulinase and 1.0% of sucrase) into the garlic paste obtained in the step (1), keeping the mixture at 50 ℃ for reaction for 12 hours, cooling to below 30 ℃, and filtering to obtain filtrate, namely garlic crude polysaccharide fermentation liquor.
(3) Selecting 60% fresh fructus Jujubae, cleaning, removing core, steaming at high temperature for 20min, immediately spreading for cooling, pulverizing into paste, mixing with Bulbus Allii sugar solution, and stirring.
(4) Weighing 0.4% of fruit wine fermentation starter, mixing 5% of sucrose aqueous solution according to the mass volume of 1:50 of the starter, and activating for 20min at the temperature of 20-30 ℃.
(5) Putting the activated distiller's yeast into a fermentation tank, adding potassium metabisulfite according to 0.05 per mill, fully and uniformly stirring, covering, sealing and fermenting, installing a one-way water-seal exhaust valve on the cover, controlling the temperature to be 20-25 ℃, and performing main fermentation for 15 days.
(6) And when the detected residual sugar content is lower than 5mg/L, precipitating the crude product, transferring the supernatant of the fermentation tank into another fermentation tank for secondary fermentation, controlling the temperature to be 16-22 ℃, and clarifying, filtering and removing precipitate after 30 days of fermentation to obtain the finished product of the fruit and vegetable wine.
EXAMPLE 3 preparation of Mixed fruit and vegetable wine
The method comprises the following steps:
(1) selecting fresh mildew-free garlic 20kg, peeling, pulverizing, adding hot water of 50 deg.C 80L, stirring, pulping, soaking for 150min, cooling to 50 deg.C, and filtering.
(2) Adding 500 complex enzyme (200g of exo-type inulinase and 300g of sucrase) into the garlic paste, controlling the temperature at about 50 ℃ for reaction for 12h, and filtering to obtain filtrate for later use.
(3) Selecting 30kg of fresh Chinese dates, removing cores, cleaning, steaming for 20min to be soft and glutinous, adding a proper amount of clear water, pulping, spreading to cool to below 30 ℃, and placing in a fermentation tank together with garlic sugar liquid.
(4) 62.5g of sucrose is weighed and dissolved in 1250mL of clear water, 25g of fruit wine fermentation starter is weighed and activated for 20min at 26 ℃.
(5) Pouring the activated fruit wine yeast into a fermentation tank, adding sucrose to adjust the sugar degree to be 24 DEG Brix, stirring uniformly, adding 0.05 per mill of potassium metabisulfite, adding a one-way water-seal exhaust valve, and controlling the temperature to be 24 ℃ for main fermentation for 14 days.
(6) Clarifying the fermentation liquid when the residual sugar content in the fermentation liquid is lower than 5mg/L, transferring into another tank for secondary fermentation, and fermenting at 20 deg.C for 20 days to obtain the fruit and vegetable wine.
The above examples are provided to those of ordinary skill in the art to fully disclose and describe how to make and use the claimed embodiments, and are not intended to limit the scope of the disclosure herein. Modifications apparent to those skilled in the art are intended to be within the scope of the appended claims.
Claims (10)
1. A preparation method of mixed fruit and vegetable wine is characterized in that: the method takes garlic and jujube as raw materials and comprises the following steps:
(1) taking fresh garlic, peeling and crushing, adding water with the temperature of 80-100 ℃, stirring and pulping to obtain garlic paste, soaking and continuously extracting for 100-150 minutes, then cooling to 50 ℃, filtering, and discarding filter residues to obtain garlic crude polysaccharide liquid;
(2) adding exo-type inulase and sucrase into the garlic crude polysaccharide liquid, carrying out enzymolysis for 8-16 hours at 30-50 ℃, then cooling to below 30 ℃, standing, and taking supernatant for later use;
(3) cleaning fresh fructus Jujubae, removing core, steaming to soft, and crushing into pulp;
(4) adding the supernatant in the step (2) and the jujube pulp in the step (3) into a fermentation tank, and stirring and mixing uniformly to obtain a to-be-fermented solution;
(5) adding the fruit wine fermentation starter into a proper amount of liquid to be fermented, and activating for 20 minutes at 20-30 ℃;
(6) adding the activated fruit wine fermentation starter into a liquid to be fermented, fully and uniformly stirring, adding potassium metabisulfite (0.05 per mill), and carrying out main fermentation for 7-15 days at the temperature of 20-25 ℃;
(7) when the content of residual sugar in the fermentation liquor is lower than 5mg/L, clarifying the fermentation liquor, and transferring the fermentation liquor into another fermentation tank for secondary fermentation: fermenting for 20-30 days at 16-22 ℃ to obtain the mixed fruit and vegetable wine.
2. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: the mass ratio of the garlic to the jujube is 3-5: 5-7.
3. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: in the step (1), the mass volume ratio of garlic to water is 1: 3-5.
4. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: in the step (2), the addition amount of the exo-type inulinase is 0.5-1.5% of the mass of the garlic crude polysaccharide liquid, and the addition amount of the sucrase is 0.5-2.0% of the mass of the garlic crude polysaccharide liquid.
5. The method for preparing the mixed fruit and vegetable wine according to claim 4, wherein the method comprises the following steps: the addition amount of the exo-type inulase is 1.0-1.5% of the weight of the garlic crude polysaccharide liquid, and the addition amount of the sucrase is 1.0-2.0% of the weight of the garlic crude polysaccharide liquid.
6. The method for preparing the mixed fruit and vegetable wine according to claim 4 or 5, wherein the method comprises the following steps: the addition amount of the exo-type inulinase and the sucrase is as follows: 1.0% of inulase + 2.0% of sucrase, or 1.5% of inulase + 1.0% of sucrase, or 1.5% of inulase + 2.0% of sucrase, or 2.0% of inulase + 1.0% of sucrase, or 1.5% of inulase + 1.5% of sucrase.
7. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: in the step (4), a proper amount of sucrose is added into the liquid to be fermented, so that the content of soluble solids in the liquid to be fermented is 20-25 DEG Brix.
8. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: in the step (5), the fruit wine fermentation starter is Angel fruit wine universal yeast; or/and: the dosage of the fruit wine fermentation starter is 0.3-0.6 per mill of the weight of the raw materials; the mass volume ratio of the fruit wine fermentation starter to the liquid to be fermented is 1: 30-50.
9. The method for preparing the mixed fruit and vegetable wine according to claim 1, wherein the method comprises the steps of: in the step (6), the addition amount of the potassium metabisulfite is 0.05 per mill.
10. The mixed fruit and vegetable wine prepared by the method for preparing the mixed fruit and vegetable wine as claimed in any one of claims 1 to 9.
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