CN111647480A

CN111647480A - Citrus reticulata and wolfberry fruit wine and preparation method thereof

Info

Publication number: CN111647480A
Application number: CN201910180896.9A
Authority: CN
Inventors: 赖小静
Original assignee: Sichuan Saiweikang Technology Co ltd
Current assignee: Sichuan Saiweikang Technology Co ltd
Priority date: 2019-03-11
Filing date: 2019-03-11
Publication date: 2020-09-11

Abstract

The invention discloses a citrus grandis and Chinese wolfberry wine, which comprises a stock solution juice, yeast with a mass-volume ratio (g/L) of 3-5, pectinase with a mass-volume ratio (g/L) of 0.2-0.4, citric acid with a mass-volume ratio (g/L) of 2-4, honey with a mass-volume ratio (g/L) of 100-200 and a gelatin solution with a volume ratio (mL/L) of 0.5-3, wherein the mass fraction of gelatin contained in the gelatin solution is 10%; the stock solution juice consists of a mandarin orange juice and a Chinese wolfberry juice, wherein the volume ratio of the mandarin orange juice to the Chinese wolfberry juice is 1: 9-3: 7. the tangor medlar wine contains effective substances in tangor, medlar and honey, has a health care effect on a human body, is sweet and cool, has long aftertaste and has a wide market prospect.

Description

Citrus reticulata and wolfberry fruit wine and preparation method thereof

Technical Field

The invention relates to the technical field of fruit wine fermentation, in particular to a mandarin orange and Chinese wolfberry wine and a preparation method thereof.

Background

China is the main producing area of the mandarin oranges, the planting area of the mandarin oranges in China is the first place in the world, and the annual output is the second place in the world. The fructus Citri Tangerinae is fruit tree, arbor, yellow fruit, orange, or fructus Citri Tangerinae of Citrus subfamily of Rutaceae. The medicine is named as Citrussinensis (L.) Osbeck, contains abundant vitamin C and mineral substances, and the main active ingredients of the medicine are alkaloid substances and flavonoid substances, and the medicine has important effects on oxidation resistance, free radical removal, cardiovascular disease prevention, cancer prevention, anti-inflammation, pain relief, bacteriostasis, weight reduction and the like.

Lycium barbarum L is a plant of Lycium genus of Solanaceae family, is perennial dicotyledonous deciduous shrub, and has the biological characteristics of salt and alkali resistance, sand and wind resistance, barren resistance, photophobia, drought resistance and the like. The medlar has a long cultivation history in China, is planted in places such as Ningxia, Xinjiang, Hebei, inner Mongolia and Shaanxi, and particularly has a wide cultivation area in Ningxia regions. The fructus Lycii is rich in fructus Lycii polysaccharide, vitamins, betaine and flavonoids. The fructus Lycii polysaccharide has effects of enhancing immunity, regulating immunity, lowering blood sugar, reducing blood lipid, protecting liver, resisting aging and resisting tumor. The fresh wolfberry fruit is rich in VC and has great loss in the drying process, but the vitamin B group in the dried wolfberry fruit is 3-5 times of that in the fresh wolfberry fruit. The effects of betaine on lipid metabolism or fatty liver. The flavonoids have the effects of relieving cough and asthma, eliminating phlegm, dilating coronary artery, reducing cholesterol, enhancing cardiac contraction, reducing heart beating number, and resisting oxidation.

The fermented wine, also called brewed wine and original juice wine, is formed by fermenting the substance containing starch and sugar material to produce alcohol component by using the action of yeast. The alcohol content of the wine is generally below 20 percent (Vol 20), and the wine is rich in various substances beneficial to human bodies and has small irritation. Common examples include wine, beer, sake and Chinese yellow wine. Compared with distilled liquor with higher alcohol content, the fermented liquor has low alcohol content, retains saccharides, amino acids, mineral substances and the like, has higher nutritive value compared with distilled liquor taking grains as raw materials, and has the medical and health-care effects of regulating metabolism of a human body, promoting blood circulation, controlling the cholesterol level in the body, resisting aging and the like. At present, low alcohol wine is advocated to replace high alcohol wine and fruit wine to replace grain wine for wine consumption. Therefore, the development of the fermented wine industry has wide market prospect.

At present, no related research on the production of fermented wine by using a compound raw material of the mandarin orange and the medlar exists, and no related product of the mandarin orange and medlar wine product exists in the market.

Disclosure of Invention

The invention aims to overcome the defects and provides the tangor medlar wine which contains effective substances in tangor, medlar and honey, has a health-care effect on a human body, is sweet and cool, has long aftertaste and has wide market prospect. The invention also provides a preparation method suitable for the citrus reticulata and Chinese wolfberry wine, so that the medicinal components in the citrus reticulata and Chinese wolfberry are extracted and stored to the maximum extent, and meanwhile, the wine body is richer in taste and purer in taste.

In order to achieve the above object, the present invention provides in a first aspect a citrus sinensis and lycium barbarum wine comprising a stock solution juice; and based on the total volume of the stock solution juice, yeast with a mass-to-volume ratio (g/L) of 3-5, pectinase with a mass-to-volume ratio (g/L) of 0.2-0.4, citric acid with a mass-to-volume ratio (g/L) of 2-4, honey with a mass-to-volume ratio (g/L) of 100-200, and a gelatin solution with a volume ratio (mL/L) of 0.5-3, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

the stock solution juice consists of a mandarin orange juice and a Chinese wolfberry juice, wherein the volume ratio of the mandarin orange juice to the Chinese wolfberry juice is 1: 9-3: 7.

preferably, the citrus grandis and Chinese wolfberry wine comprises stock solution juice; and yeast with a mass-to-volume ratio (g/L) of 4, pectinase with a mass-to-volume ratio (g/L) of 0.3, citric acid with a mass-to-volume ratio (g/L) of 3, honey with a mass-to-volume ratio (g/L) of 150 and a gelatin solution with a volume ratio (mL/L) of 2.5 based on the total volume of the stock solution, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

the stock solution juice consists of a mandarin orange juice and a Chinese wolfberry juice, wherein the volume ratio of the mandarin orange juice to the Chinese wolfberry juice is 1: 9.

the second aspect of the invention provides a preparation method of the tangor medlar wine, which comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking, and mashing to obtain fructus Lycii juice;

s2, enzymolysis: mixing the citrus reticulata juice obtained in the step S1 with the medlar juice according to a proportion to obtain a stock solution juice; adding pectinase into the stock solution juice for enzymolysis, and inactivating enzyme after enzymolysis;

s3, flavor adjustment: adding citric acid and honey into the stock solution juice processed in the step S2 to adjust the sour-sweet degree;

s4, yeast activation: dissolving dry yeast in warm water for activation to obtain activated yeast liquid;

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 1-8 days at 18-33 ℃ until the alcoholic strength reaches 8% or the sugar degree reaches 7%, and stopping fermentation to obtain a fermentation liquid;

s6, clarifying the wine liquid: filtering the fermentation liquor obtained in the step S5 through a filtering sample separating sieve, adding gelatin into the filtrate, uniformly stirring, standing for 12-24 h, and taking supernatant;

s7, filling and sterilizing: and (5) canning the supernatant obtained in the step (S6), performing pasteurization and cooling to obtain the tangor medlar wine.

Further, in the step S1, selecting high-quality dry lycium barbarum without mould, peculiar smell and damage, soaking in water, soaking for 2 hours in a water bath at 70 ℃, cooling, and mashing for 2min at a medium speed by a tissue mashing machine; wherein the mass ratio of the high-quality dry medlar to the soaking water is 1: 10.

further, in the step S2, pectinase is added to the stock solution juice, enzymolysis is performed for 60min in a 37 ℃ water bath, and enzyme deactivation is performed for 10min in a 95 ℃ water bath after the enzymolysis is finished.

In step S3, citric acid is added to the raw juice processed in step S2 to adjust the pH to 3.7, and honey is added to adjust the sugar content to 20%.

Further, in the step S4, after dissolving the dry yeast in warm water, activating for 60min under the condition of 37 ℃ water bath, so as to obtain an activated yeast solution; wherein the mass ratio of the dry yeast to the warm water is 1: 20.

further, in the step S6, the filtering sample classifying screen is a 120-mesh filtering sample classifying screen.

Further, in the step S6, the fermentation liquid obtained in the step S5 is filtered through a filtering and sample separating sieve, gelatin is added to the filtrate, the mixture is uniformly stirred and is allowed to stand for 1 day, and then a supernatant is obtained.

Further, in the step S7, the pasteurization temperature is 80-85 ℃ and the time is 20 min.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention relates to a mandarin orange and Chinese wolfberry wine, which takes mandarin oranges and Chinese wolfberries as main raw materials, and citric acid and honey are respectively adopted to adjust the acid sweetness of the mandarin orange and Chinese wolfberry wine, so that the produced fermented wine contains effective substances in the Chinese wolfberry, the mandarin orange and the honey, has a certain health care effect on a human body, and is good in flavor, sweet, fresh, long in aftertaste and wide in market prospect.

2. The preparation method of the mandarin orange and Chinese wolfberry wine enables the active ingredients in the mandarin orange and Chinese wolfberry to be extracted and stored to the maximum extent, and meanwhile, the wine body is richer in taste and purer in taste.

Drawings

FIG. 1 shows the influence of different fermentation temperatures on the sugar content of a wine body in a method for preparing fructus Lycii.

FIG. 2 shows the influence of different fermentation temperatures on the alcoholic strength of a wine body in a method for preparing the fructus lycii kumquat according to the invention.

FIG. 3 shows the effect of different fermentation times on the fermentation of a wine body in a method for preparing fructus Lycii of the present invention.

FIG. 4 shows the influence of different yeast addition amounts on the body sugar degree of a wine in a method for preparing fructus Lycii of the present invention.

FIG. 5 shows the influence of different yeast addition amounts on the alcoholic strength of a wine body in a method for preparing fructus Lycii from fructus Citri Gangerinae.

FIG. 6 shows the effect of different gelatin addition amounts on wine body clarification in a method for preparing fructus Lycii Frutus of the present invention.

Detailed Description

In order to make the technical means, the characteristics, the purposes and the functions of the invention easy to understand, the invention is further described with reference to the specific drawings.

Example 1

A tangor medlar wine: comprises raw juice; and yeast with a mass-to-volume ratio (g/L) of 4, pectinase with a mass-to-volume ratio (g/L) of 0.3, citric acid with a mass-to-volume ratio (g/L) of 3, honey with a mass-to-volume ratio (g/L) of 150 and a gelatin solution with a volume ratio (mL/L) of 2.5 based on the total volume of the stock solution, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 1: 9.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.1L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.9L;

s2, enzymolysis: mixing the citrus reticulata juice obtained in the step S1 with the medlar juice to obtain a stock solution juice; adding 0.3g pectinase into the stock solution juice, performing enzymolysis for 60min in 37 deg.C water bath, and inactivating enzyme for 10min in 95 deg.C water bath;

s3, flavor adjustment: adding 3g of citric acid into the stock solution juice treated in the step S2 until the pH value is 3.7, and adding 150g of honey to adjust the sugar degree to 20%;

s4, yeast activation: dissolving 4g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 6 days at 24 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

s6, clarifying the wine liquid: filtering the fermentation liquor obtained in the step S5 through a 120-mesh filtering sample separation sieve, adding 2.5mL of gelatin solution into the filtrate, uniformly stirring, standing for 1 day, and taking supernatant; the mass fraction of gelatin in the gelatin solution is 10%;

s7, filling and sterilizing: canning the supernatant obtained in the step S6, performing pasteurization, and cooling to obtain the tangor medlar wine; wherein the pasteurization temperature is 80-85 ℃ and the time is 20 min.

Comparative example 1

A tangor medlar wine: comprises raw juice; and yeast with a mass-to-volume ratio (g/L) of 3, pectinase with a mass-to-volume ratio (g/L) of 0.3, citric acid with a mass-to-volume ratio (g/L) of 3, honey with a mass-to-volume ratio (g/L) of 150 and a gelatin solution with a volume ratio (mL/L) of 2.5 based on the total volume of the stock solution, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

the preparation method of the tangor wolfberry comprises the following steps:

s4, yeast activation: dissolving 3g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 7 days at 27 ℃ until the alcoholic strength reaches 8%, and stopping fermentation to obtain a fermentation liquid;

Comparative example 2

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 2: 8.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.2L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.8L;

Comparative example 3

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 3: 7.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.3L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.7L;

Comparative example 4

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 4: 6.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.4L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.6L;

Comparative example 5

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 5: 5.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.5L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.5L;

Comparative example 6

the stock solution juice consists of a mandarin orange juice and a medlar juice, and the volume ratio of the mandarin orange juice to the medlar juice is 6: 4.

the preparation method of the tangor wolfberry comprises the following steps:

s1, preparing stock solution juice: selecting fresh and undamaged high-quality mandarin oranges, cleaning, peeling, and juicing by a juicer to obtain 0.6L of mandarin orange juice; selecting high-quality dry fructus Lycii without mould, odor and damage, soaking in water at 70 deg.C for 2 hr, cooling, and mashing in tissue mashing machine for 2min to obtain fructus Lycii juice 0.4L;

Comparative example 7

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 18 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 8

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 21 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 9

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 24 ℃, the fermentation time is 8 days, and the yeast addition amount is 0.3 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 24 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 10

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition is 0.3 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 27 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 11

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 30 ℃, the fermentation time is 8 days, and the yeast addition is 0.3 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 30 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 12

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 33 ℃, the fermentation time is 8 days, and the yeast addition is 0.3 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s5, fermentation: adding the activated yeast liquid obtained in the step S4 into the stock solution juice treated in the step S3, fermenting for 8 days at 33 ℃, and stopping fermentation when the alcoholic strength reaches 8% to obtain a fermentation liquid;

Comparative example 13

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition is 0.1 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s4, yeast activation: dissolving 1g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

Comparative example 14

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition amount is 0.2 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s4, yeast activation: dissolving 2g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

Comparative example 15

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition is 0.4 percent;

the preparation method of the tangor wolfberry comprises the following steps:

Comparative example 16

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition is 0.5 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s4, yeast activation: dissolving 5g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

Comparative example 17

The volume ratio of the mandarin orange juice to the medlar juice is 1:9, the fermentation temperature is 27 ℃, the fermentation time is 8 days, and the yeast addition is 0.6 percent;

the preparation method of the tangor wolfberry comprises the following steps:

s4, yeast activation: dissolving 6g of dry yeast in warm water at 30 ℃, and activating for 60min under the condition of water bath at 37 ℃ to obtain activated yeast liquid;

Experimental example 1

Sensory identification and evaluation experiment.

The experiment mainly inspects the sensory identification evaluation of the tangor medlar wine prepared by the preparation method.

In the experiment, the total sensory identification and evaluation of the tangor medlar wine is 100, 10 persons are participated in the evaluation of each sample, the grading is carried out from four aspects of color, aroma, taste and body form, and the grading standard is shown in table 1.

TABLE 1 sensory evaluation and Scoring criteria for Guangzhou Goji wine

Item	Standard of merit	Score of
			Color and luster	Natural brightness and orange-red color	12～15
15 minutes	Reddish in color	8～11
				Over yellow in color	4～7
	It is in unnatural color, slightly turbid and glowing	＜4
			Fragrance	The natural smell of the mandarin orange, the medlar and the honey is fused	26～30
30 minutes	The smell of fructus Citri Gangerinae or fructus Lycii is too heavy	21～25
				Smell of only Chinese wolfberry or mandarin orange	16～20
	The smell of the tangor and the medlar is inconsistent	＜16
			Taste of the product	Moderate sweet and sour, mellow and full, soft and pleasant	36～40
40 minutes	Slightly sour taste and heavy alcohol taste	30～35
				Taste over-acid, taste stimulation	25～29
	No wine taste and inconsistent taste	＜25
			Posture of body	Typical definition and good style	12～15
15 minutes	Good typicality	8～11
				Typicality, but not elegance enough	4～7
	Has no typical character of fruit wine	＜4

The tangor wolfberry wine prepared in comparative example 1 was labeled as sample 1, the tangor wolfberry wine prepared in comparative example 2 was labeled as sample 2, the tangor wolfberry wine prepared in comparative example 3 was labeled as sample 3, the tangor wolfberry wine prepared in comparative example 4 was labeled as sample 4, the tangor wolfberry wine prepared in comparative example 5 was labeled as sample 5, and the tangor wolfberry wine prepared in comparative example 6 was labeled as sample 6.

In comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example 5 and comparative example 6, only the volume ratio of the citrus reticulata blanco juice to the medlar juice in the raw material liquid is different, the mixture ratio of the rest raw materials is the same, and the technological parameters in the preparation method are also the same.

And respectively scoring the sample 1, the sample 2, the sample 3, the sample 4, the sample 5 and the sample 6 by 10 evaluators according to the table 1, wherein the average value is the final score of the sample.

Sensory evaluation results: the sensory evaluation results are shown in table 2.

TABLE 2 sensory evaluation results Table

Group number	1	2	3	4	5	6
							Score of	84.9	84	79.7	75.3	67.8	68.3

As shown in Table 2, it is understood that the more the addition amount of the citrus grandis juice, the more the acidity of the citrus grandis-wolfberry wine is, the bitter and astringent taste is, and the lower the comprehensive score is.

In summary, the preferred ratio of the citrus reticulata juice to the Chinese wolfberry juice in the raw material liquid of the citrus reticulata and Chinese wolfberry wine is 1: 9. 2: 8. 3: 7.

experimental example 2

Influence of fermentation temperature on the quality of the fructus aurantii immaturus wine.

The preparation methods of the tangy fruit of Chinese wolfberry in the comparative examples 7, 8, 9, 10, 11 and 12 have the same process parameters and raw material ratios in the other steps except for the difference of the fermentation temperature in the step S5.

During the fermentation in comparative example 7, comparative example 8, comparative example 9, comparative example 10, comparative example 11 and comparative example 12, the sugar degree and alcohol degree of the fermentation liquid were measured every day. The experimental results show that the change of the sugar degree of the fermentation liquid in the fermentation process at different temperatures is shown in figure 1, and the change of the alcoholic strength of the fermentation liquid in the fermentation process at different temperatures is shown in figure 2.

As shown in FIG. 1 and FIG. 2, it can be seen that the change of the sugar degree of the fermentation liquid is not greatly influenced by the temperature within the range of 20-30 ℃; the alcoholic strength and the sugar degree of the fermentation liquor have no great change after the fermentation is carried out for 6 days until the fermentation is finished.

In order to prevent excessive fermentation, the preferable fermentation temperature in the preparation method of the tangor medlar wine is 24-30 ℃.

Experimental example 3

Influence of fermentation time on the quality of the kumquat and Chinese wolfberry wine.

In comparative example 10, the sugar degree and alcohol degree of the fermentation liquid were measured every 1 day during the fermentation. The measurement results are shown in FIG. 3.

As shown in FIG. 3, the yeast was mainly proliferating on day 1 of fermentation, and consumed less sugar and produced less alcohol; fermentation is mainly carried out from day 2 to day 6, alcohol is rapidly produced, the volume quantity of yeast is continuously increased along with the extension of fermentation time, the fermentation activity is vigorous, the alcoholic strength of the tangor medlar wine is continuously increased, after day 6, the fermentation tends to be gentle, and the fermentation is gradually stopped.

In summary, in order to prevent excessive fermentation, the preferable fermentation time in the preparation method of the tangor medlar wine is 6-8 days.

Experimental example 4

Influence of the addition amount of yeast on the quality of the fructus aurantii immaturus wine body.

In the comparison examples 10, 13, 14, 15, 16 and 17, only the yeast is added in different amounts, the rest raw materials are in the same proportion, and the preparation method has the same technological parameters.

In the fermentation stage of the process for preparing the kumquat and Chinese wolfberry wine in the comparative examples 10, 13, 14, 15, 16 and 17, the sugar degree and the alcoholic strength of the fermentation liquid are measured every day. The results of the experiments show that the change of the sugar degree of the fermentation liquid in the fermentation process under different yeast adding amounts is shown in fig. 4, and the change of the alcoholic strength of the fermentation liquid in the fermentation process under different yeast adding amounts is shown in fig. 5.

As shown in FIGS. 4 and 5, it is understood that the higher the amount of yeast added, the higher the alcoholic fermentation rate, the more distinct the early fermentation rate, and the more gradual the fermentation rate by day 6. After the 6 th day, the alcoholic strength of the fermentation liquor is not greatly influenced by different yeast addition amounts. If the fermentation is excessive, the ethanol in the wine can be converted into acetic acid, so that the taste of the wine is changed into acid, and the alcoholic strength is reduced.

In conclusion, the addition amount of the yeast in the tangor medlar wine is preferably 0.3 to 0.5 percent based on the consideration of the flavor of the finished wine

Experimental example 5

In the preparation method of the tangor wolfberry wine, multi-factor experimental research on the influence on the quality of the tangor wolfberry wine is carried out.

In order to optimize the preparation method of the tangor medlar wine, the ingredient ratio of tangor juice and medlar juice, the fermentation temperature, the fermentation time and the yeast addition amount are selected as investigation indexes, four-factor three-level orthogonal experiments are carried out, and the optimal fermentation conditions are determined according to the sensory evaluation comprehensive score of the prepared tangor medlar wine. The selection factor levels are shown in table 3, based on the single factor experimental results.

TABLE 3 factors and horizon for orthogonal experiments

The quality of the finished product of the citrus grandis-Chinese wolfberry wine is greatly influenced by the ingredient ratio, the fermentation temperature, the fermentation time and the yeast addition amount of the citrus grandis-Chinese wolfberry. The analysis was performed by range analysis using the comprehensive score as an index by sensory evaluation.

TABLE 4 results of orthogonal experiments

Table 5 verification test results table

Numbering	Authentication group	Orthogonal optimal set
			Composite score	82.124	80.125

Table 4 shows the results of orthogonal experiments, and it can be seen from Table 4 that the maximum difference between the blending ratio of Citrus Chachiensis and Lycium Chinense, the fermentation temperature, the yeast addition amount, and the minimum difference between the fermentation times indicate that the primary and secondary sequence of the factors affecting the fermentation effect of the Citrus Chachiensis and Lycium Chinense is A>B>D>C, i.e. the mixture ratio of the mandarin orange and the Chinese wolfberry>Temperature of fermentation>Addition amount of Yeast>And (4) fermenting for a certain time. According toThe most suitable fermentation conditions from the range analysis should be: a. the₁B₁C₁D₂The mixing ratio of the mandarin orange juice to the fructus Lycii juice is 1:9, the fermentation temperature is 24 deg.C, the fermentation time is 6 days, and the yeast addition is 0.4%. Since the optimal parameters obtained by the orthogonal test are not consistent with the parameters with the highest comprehensive scores, A is used₁B₁C₁D₂The results of the verification test are shown in Table 5. From table 5, the optimal process parameters for processing the tangor medlar wine can be obtained as follows: the ratio of the materials (mandarin orange juice: fructus Lycii juice) is 1:9, the fermentation temperature is 24 deg.C, the fermentation time is 6 days, and the yeast addition is 0.4%.

Experimental example 6

6 portions of the Lycium ruthenicum Mill wine prepared in example 1, each portion being 100mL and labeled as sample 7, sample 8, sample 9, sample 10, sample 11 and sample 12, were added with 0.5mL, 1, 1.5mL, 2mL, 2.5mL and 3mL of gelatin solution (10 wt%) in the formulation numbers of sample 7, sample 8, sample 9, sample 10, sample 11 and sample 12, respectively, and after standing at room temperature for 24h, 25mL of the supernatant was taken and placed in a colorimetric tube, and the absorbance was measured at 420nm (with distilled water as a control).

The above experiments were repeated three times, and the absorbance values at the time of the gelatin addition amount of 0.05% (v/v) were the average values of the three experiments, the absorbance values at the time of the gelatin addition amount of 0.10% (v/v) were the average values of the three experiments, the absorbance values at the time of the gelatin addition amount of 0.15% (v/v) were the average values of the three experiments, the absorbance values at the time of the gelatin addition amount of 0.20% (v/v) were the average values of the three experiments, the absorbance values at the time of the gelatin addition amount of 0.25% (v/v) were the average values of the three experiments, and the absorbance values at the time of the gelatin addition amount of 0.30% (v/v) were the average values of the three.

The effect of different gelatin addition levels on the clarification effect of the citrus aurantium-barbary wolfberry wine is shown in fig. 6.

As is clear from FIG. 6, when the amount of gelatin added was 2.5mL, the impurities and coloring matter in the alcoholic liquor were adsorbed by gelatin at the highest level, and the absorbance was the lowest.

Therefore, the gelatin solution (10 wt%) is preferably added in an amount of 2.5mL/L in the method for preparing the fructus Lycii wine of the present invention.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. A fructus Citri Gangerinae and fructus Lycii wine is characterized by comprising stock solution juice; and based on the total volume of the stock solution juice, yeast with a mass-to-volume ratio (g/L) of 3-5, pectinase with a mass-to-volume ratio (g/L) of 0.2-0.4, citric acid with a mass-to-volume ratio (g/L) of 2-4, honey with a mass-to-volume ratio (g/L) of 100-200, and a gelatin solution with a volume ratio (mL/L) of 0.5-3, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

2. the citrus sinensis medlar wine according to claim 1, which comprises a stock solution juice; and yeast with a mass-to-volume ratio (g/L) of 4, pectinase with a mass-to-volume ratio (g/L) of 0.3, citric acid with a mass-to-volume ratio (g/L) of 3, honey with a mass-to-volume ratio (g/L) of 150 and a gelatin solution with a volume ratio (mL/L) of 2.5 based on the total volume of the stock solution, wherein the mass fraction of gelatin contained in the gelatin solution is 10%;

3. a process for the preparation of a citrus sinensis and lycium barbarum wine as claimed in any one of claims 1 to 2, comprising the steps of:

4. The method of claim 3, wherein in step S1, high quality dried fructus Lycii without mold, odor and damage is selected, soaked in water, soaked in 70 deg.C water bath for 2h, cooled, and mashed in tissue masher at medium speed for 2 min; wherein the mass ratio of the high-quality dry medlar to the soaking water is 1: 10.

5. the method of claim 3, wherein step S2, the pectinase is added to the stock solution, the mixture is subjected to enzymolysis for 60min in a 37 ℃ water bath, and the enzyme is inactivated for 10min in a 95 ℃ water bath after the enzymolysis is finished.

6. The method of claim 3, wherein in step S3, citric acid is added to the juice treated in step S2 to adjust the pH to 3.7, and honey is added to adjust the sugar content to 20%.

7. The method of claim 3, wherein in step S4, the dried yeast is dissolved in warm water and then activated in 37 ℃ water bath for 60min to obtain activated yeast solution; wherein the mass ratio of the dry yeast to the warm water is 1: 20.

8. the method of claim 3, wherein in step S6, the filter-sample sieve is a 120 mesh filter-sample sieve.

9. The method of claim 3, wherein in step S6, the fermentation broth obtained in step S5 is filtered through a filter sieve, gelatin is added to the filtrate, the mixture is stirred uniformly, and after standing for 1 day, the supernatant is collected.

10. The method for preparing fructus Lycii wine according to claim 3, wherein in step S7, the pasteurization temperature is 80-85 deg.C, and the time is 20 min.