CN113061506A - Blueberry fermented wine composite color fixative and use method thereof - Google Patents
Blueberry fermented wine composite color fixative and use method thereof Download PDFInfo
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- CN113061506A CN113061506A CN202110337411.XA CN202110337411A CN113061506A CN 113061506 A CN113061506 A CN 113061506A CN 202110337411 A CN202110337411 A CN 202110337411A CN 113061506 A CN113061506 A CN 113061506A
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Images
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of food color fixative and fermented wine, and discloses a blueberry fermented wine composite color fixative and a using method thereof, wherein the blueberry fermented wine composite color fixative is composed of sodium metabisulfite with the mass concentration of 0.01-0.05%, ascorbic acid with the mass concentration of 0.8-1.5%, citric acid with the mass concentration of 0.6-1.2%, tea polyphenol with the mass concentration of 0.3-0.8%, sodium chloride with the mass concentration of 0.7-1.5% and calcium chloride with the mass concentration of 0.5-1.8%. The composite color fixative is prepared by pertinently selecting six compounds according to the characteristics of the blueberry fermented wine, is safe and nontoxic in all components and high in edible safety, can generate a synergistic effect in the blueberry fermented wine, can effectively prevent the blueberry fermented wine from browning, is good in color protection effect, and can play a good color protection effect under the condition of small addition amount. The blueberry fermented wine has the effects of effectively keeping the color of the blueberry fermented wine, having small addition amount, having small influence on the flavor of the blueberry fermented wine and improving the quality of the blueberry fermented wine, and is beneficial to large-scale production and market popularization of the blueberry fermented wine. By combining the use method of the composite color fixative, the color of the blueberry fermented wine is protected, the loss of active ingredients is inhibited, the original nutrient substances of the blueberry fermented wine are kept, and the storage time is prolonged.
Description
Technical Field
The invention relates to the field of food color fixative and fermented wine, in particular to a blueberry fermented wine composite color fixative and a use method thereof.
Background
The blueberry fruits contain a large amount of substances beneficial to human bodies, including vitamin C, vitamin A, SOD, protein, anthocyanin, polyphenol, flavone, iron, zinc, calcium and other mineral substances, and the blueberry fruits are one of five kinds of human health food due to the fact that the functional components such as anthocyanin, vitamin C, SOD and the like are high in content, strong in oxidation resistance and low in sugar and fat content, and the blueberry fruits are listed by the international food and agricultural organization. The blueberry fruit has moderate sweet and sour taste and pleasant fresh fragrance, can be processed into fruit juice beverage, fermented wine, jam, fruit vinegar and the like, and is widely applied to the food processing industry.
The anthocyanin content in the blueberry fermented wine is rich but extremely unstable, so that the blueberry fermented wine has important significance for the storage research of the anthocyanin content in the blueberry fermented wine. The food color fixative is the most common method in fermented wine, has obvious effect and low side effect, but most of the existing food color fixatives are general color fixatives, and although the food color fixative also has certain color fixative effect on blueberry fermented wine, the defects of obvious browning reaction of finished wine under destructive test, reduction of flavor and sensory score of blueberry fermented wine and the like exist, the production and sale of blueberry fermented wine are seriously influenced, and therefore, a compound color fixative which is aimed at blueberry fermented wine and can greatly preserve the nutritional value of anthocyanin in raw materials is urgently needed.
Disclosure of Invention
The invention aims to overcome the defects that when the conventional food universal color fixative is applied to blueberry fermented wine, the addition amount is large, obvious browning reaction occurs in the finished product wine under destructive test, the flavor and sensory score of the blueberry fermented wine are reduced, and the like, and provides a blueberry fermented wine composite color fixative and a using method thereof; the color fixative is prepared by compounding aiming at the characteristics of the blueberry fermented wine, has the effects of effectively keeping the color of the blueberry fermented wine, having small addition amount, having small influence on the flavor of the blueberry fermented wine and improving the quality of the blueberry fermented wine, and is beneficial to large-scale production and market popularization of the blueberry fermented wine.
The purpose of the invention is realized by the following technical scheme: a composite color fixative for blueberry fermented wine comprises sodium pyrosulfite with mass concentration of 0.01-0.05%, ascorbic acid with mass concentration of 0.8-1.5%, citric acid with mass concentration of 0.6-1.2%, tea polyphenol with mass concentration of 0.3-0.8%, sodium chloride with mass concentration of 0.7-1.5%, and calcium chloride with mass concentration of 0.5-1.8%.
Wherein, preferably, the composite color fixative consists of sodium pyrosulfite with the mass concentration of 0.02-0.04%, ascorbic acid with the mass concentration of 1.0-1.2%, citric acid with the mass concentration of 0.8-1.0%, tea polyphenol with the mass concentration of 0.5-0.7%, sodium chloride with the mass concentration of 0.9-1.2% and calcium chloride with the mass concentration of 1.0-1.5%;
among them, most preferably, the composite color fixative consists of sodium metabisulfite with mass concentration of 0.03%, ascorbic acid with mass concentration of 1.1%, citric acid with mass concentration of 0.9%, tea polyphenol with mass concentration of 0.6%, sodium chloride with mass concentration of 1.0%, and calcium chloride with mass concentration of 1.4%. The optimized composite color fixative has the advantages of better synergistic effect in the blueberry fermented wine, better color protection and quality improvement effects on the blueberry fermented wine and less influence on the flavor of the blueberry fermented wine.
Further, the invention also provides a use method of the blueberry fermented wine composite color fixative, which comprises the following steps:
s1, preprocessing: quickly thawing the frozen blueberry fruit;
s2, preparing a composite color fixative: dissolving sodium pyrosulfite and tea polyphenol in water at 45-55 ℃ according to the mass concentration, adding ascorbic acid, citric acid, sodium chloride and calcium chloride, stirring and dissolving simultaneously, and fully and uniformly mixing to obtain the composite color fixative;
s3, soaking the composite color fixative: pouring the blueberries prepared in the step S1 into the composite color fixative, fishing out after 3-5min, draining, pouring into the composite color fixative again, soaking for 10-12min, fishing out, and draining;
s4, crushing and pulping: crushing and pulping the drained blueberries in the step S3 into blueberry juice, and adding a composite color fixative for color protection;
s5, enzymolysis treatment: adding 0.25-0.3% of pectinase and 0.15-0.2% of tannase into the blueberry juice, and performing enzymolysis treatment;
s6, inoculating and fermenting: inoculating activated yeast in the treated blueberry juice in an amount of 0.10-0.12%, and fermenting in a thermostat at 25-27 deg.C;
s7, ageing treatment: and filtering after fermentation is finished, adding a composite color fixative into the filtrate, and performing color protection and ageing treatment to obtain the blueberry fermented wine.
In the step S2, preferably, the ratio of the material to the liquid is 1: 3.5-4.5; most preferably, the feed-liquid ratio is 1: 4; the optimized material-liquid ratio has better color protection effect, and the obtained blueberry fermented wine has better quality.
In the step S3, preferably, the soaking temperature of the composite color fixative is 50-60 ℃, and the mass ratio of the composite color fixative to the blueberries is 1: 2.8-3.0; most preferably, the soaking temperature of the composite color fixative is 55 ℃, and the mass ratio of the composite color fixative to the blueberries is 1: 2.9; the optimal soaking temperature and mass ratio have better color protection effect, and the obtained blueberry fermented wine has better quality.
In the step S4, preferably, the juice yield of the prepared blueberry juice is 47-62%; most preferably, the juice yield of the prepared blueberry juice is 58%; the preferable juice yield is more favorable for fermentation, and the obtained blueberry fermented wine has better quality.
In the step S5, preferably, the mixture is placed in a water bath at the temperature of 50-55 ℃ for heat preservation for 2-3 h; most preferably, the temperature of the mixture is kept in a water bath at 52 ℃ for 2.5 h; the optimal water bath temperature and time are more favorable for enzymolysis, and the obtained blueberry fermented wine has better quality.
In the step S6, preferably, the fermentation time is 15-17 d; most preferably, the fermentation time is 16 d; the optimal fermentation time is more favorable for fermentation, and the obtained blueberry fermented wine has better quality.
In the step S7, preferably, the ageing time is 30-40 d; most preferably, the aging time is 35 d; the optimal ageing time is selected, the ageing effect is better, and the quality of the obtained blueberry fermented wine is better.
Compared with the prior art, the invention has the beneficial effects that:
1. the components of the composite color fixative are safe and non-toxic, the edible safety is high, the components are mutually synergistic, the adverse effect is blocked, the oxygen content in and around the blueberry is reduced, the browning reaction can be effectively inhibited, the stability of the composite color fixative is favorably maintained by combining the components with the antioxidant, the color of the blueberry fermented wine can be maintained, the color of the blueberry fermented wine is kept stable for a long time, and the color protection effect is good.
2. The composite color fixative contains natural components of tea polyphenol and ascorbic acid, the tea polyphenol is used as a phenolic antioxidant and is compounded with an acidic substance of ascorbic acid for use, the color fixative can obviously enhance the color fixative effect, the main mechanism is that the acidic substance can reduce the pH value of a system and the activity of polyphenol oxidase, and meanwhile, the acidic substance has chelation on metal ions, so that trace metal ions capable of promoting oxidation are passivated, thereby reducing the oxidation effect and enhancing the color fixative effect.
3. The use method of the composite color fixative disclosed by the invention comprises the steps of soaking the blueberries, enabling the composite color fixative to permeate the blueberries, inhibiting the enzyme activity and softening the fibrous tissues, so that the loss of active ingredients of the blueberries is inhibited while the color of the blueberries is protected, the original nutrient substances of the blueberries are kept, the preservation time is long, the steps are simple, the operability is strong, the cost is low, the product can be improved, and good economic benefits are brought.
4. The composite color fixative can generate a synergistic effect in the blueberry fermented wine and can effectively prevent the blueberry fermented wine from browning, so that a good color protection effect can be achieved under the condition of small addition amount. The method has the advantages that quinones and derivatives thereof in the blueberry fermented wine can be reduced into colorless phenolic substances, so that the content of the phenolic substances in the blueberry fermented wine is improved, the quality of the blueberry fermented wine is improved, the generation of precipitates in the color protection treatment process can be reduced, the loss of fragrant substances is reduced, the influence on the flavor of the blueberry fermented wine is small, the use method is simple, the color protection effect is good, and the method has remarkable positive effects of preventing the blueberry fermented wine from browning, improving the quality of the blueberry fermented wine and reducing the loss of the flavor.
Drawings
FIG. 1 is a graph comparing the sensory evaluation results of examples 1, 2 and 3 of the present invention with comparative examples 1, 2 and 3.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
A blueberry fermented wine composite color fixative and a using method thereof comprise the following steps:
s1, preparing a composite color fixative: sodium metabisulfite with the mass concentration of 0.02 percent, ascorbic acid with the mass concentration of 1.0 percent, citric acid with the mass concentration of 0.8 percent, tea polyphenol with the mass concentration of 0.5 percent, sodium chloride with the mass concentration of 0.9 percent and calcium chloride with the mass concentration of 1.0 percent are compounded to prepare an aqueous solution, and the aqueous solution is dissolved in water with the temperature of 45 ℃, and the material-to-liquid ratio is 1: 3.5, stirring and dissolving, and fully and uniformly mixing;
s2, preprocessing: quickly thawing the frozen blueberry fruit;
s3, soaking the composite color fixative: pouring the pretreated blueberries into the composite color fixative, fishing out after 3min, draining, pouring the mixture into the composite color fixative again, soaking for 10min, fishing out, draining, wherein the soaking temperature is 50 ℃, and the mass ratio of the composite color fixative to the blueberries is 1: 2.8 of; (ii) a
S4, crushing and pulping: crushing and pulping the drained blueberries into blueberry juice, wherein the juice yield is 47%, and adding a composite color fixative for color protection;
s5, enzymolysis treatment: adding 0.25% of pectinase and 0.15% of tannase into blueberry juice, performing enzymolysis, and placing in a 50 deg.C water bath for 2 h;
s6, inoculating and fermenting: inoculating activated yeast into the treated blueberry juice according to the amount of 0.10%, and fermenting in a thermostat at 25 ℃ for 15 days;
s7, ageing treatment: and filtering after fermentation is finished, adding a composite color fixative into the filtrate, and carrying out color protection and ageing treatment for 30d to obtain the blueberry fermented wine.
Example 2
A blueberry fermented wine composite color fixative and a using method thereof comprise the following steps:
s1, preparing a composite color fixative: sodium metabisulfite with the mass concentration of 0.03 percent, ascorbic acid with the mass concentration of 1.1 percent, citric acid with the mass concentration of 0.9 percent, tea polyphenol with the mass concentration of 0.6 percent, sodium chloride with the mass concentration of 1.0 percent and calcium chloride with the mass concentration of 1.4 percent are compounded to prepare an aqueous solution, and the aqueous solution is dissolved in water with the temperature of 50 ℃, and the material-to-liquid ratio is 1: 4, stirring and dissolving, and fully and uniformly mixing;
s2, preprocessing: quickly thawing the frozen blueberry fruit;
s3, soaking the composite color fixative: pouring the pretreated blueberries into the composite color fixative, fishing out after 4min, draining, pouring the mixture into the composite color fixative again, soaking for 11min, fishing out, draining, wherein the soaking temperature is 55 ℃, and the mass ratio of the composite color fixative to the blueberries is 1: 2.9; (ii) a
S4, crushing and pulping: crushing and pulping the drained blueberries into blueberry juice, wherein the juice yield is 58%, and adding a composite color fixative for color protection;
s5, enzymolysis treatment: adding 0.28% of pectinase and 0.17% of tannase into blueberry juice, performing enzymolysis, and placing in 52 deg.C water bath for 2.5 h;
s6, inoculating and fermenting: inoculating activated yeast into the treated blueberry juice according to the amount of 0.11%, and fermenting in a thermostat at 26 ℃ for 16 days;
s7, ageing treatment: and filtering after fermentation is finished, adding a composite color fixative into the filtrate, and carrying out color protection and ageing treatment for 35d to obtain the blueberry fermented wine.
Example 3
A blueberry fermented wine composite color fixative and a using method thereof comprise the following steps:
s1, preparing a composite color fixative: sodium metabisulfite with the mass concentration of 0.04 percent, ascorbic acid with the mass concentration of 1.2 percent, citric acid with the mass concentration of 1.0 percent, tea polyphenol with the mass concentration of 0.7 percent, sodium chloride with the mass concentration of 1.2 percent and calcium chloride with the mass concentration of 1.5 percent are compounded to prepare an aqueous solution, and the aqueous solution is dissolved in water with the temperature of 55 ℃, and the material-to-liquid ratio is 1: 4.5, stirring and dissolving, and fully and uniformly mixing;
s2, preprocessing: quickly thawing the frozen blueberry fruit;
s3, soaking the composite color fixative: pouring the pretreated blueberries into the composite color fixative, fishing out after 5min, draining, pouring the mixture into the composite color fixative again, soaking for 12min, fishing out, draining, wherein the soaking temperature is 60 ℃, and the mass ratio of the composite color fixative to the blueberries is 1: 3.0; (ii) a
S4, crushing and pulping: crushing and pulping the drained blueberries into blueberry juice, wherein the juice yield is 62%, and adding a composite color fixative for color protection;
s5, enzymolysis treatment: adding 0.3% of pectinase and 0.2% of tannase into the blueberry juice, performing enzymolysis, and preserving heat in 55 deg.C water bath for 3 h;
s6, inoculating and fermenting: inoculating activated yeast into the treated blueberry juice according to the amount of 0.12%, and fermenting in a thermostat at 27 ℃ for 17 days;
s7, ageing treatment: and filtering after fermentation is finished, adding a composite color fixative into the filtrate, and carrying out color protection and ageing treatment for 40d to obtain the blueberry fermented wine.
Comparative example 1
The sensory evaluation results of the blueberry fermented wine prepared by the embodiment 1 of the invention are compared with the sensory evaluation results of the blueberry fermented wine prepared by the embodiment 1 of the invention, and the difference between the sensory evaluation results of the blueberry fermented wine and the sensory evaluation results of the blueberry fermented wine in the embodiment 1 of the invention is that the components of the composite color fixative do not contain.
Comparative example 2
The sensory evaluation result of the blueberry fermented wine prepared by the embodiment 2 of the invention is compared with that of the comparative example 2, and the difference between the comparative example 2 and the embodiment 2 is that the composite color fixative does not contain citric acid and tea polyphenol.
Comparative example 3
The sensory evaluation result of the blueberry fermented wine prepared in the embodiment 3 of the invention is compared with that of the comparative example 3, and the difference between the comparative example 3 and the embodiment 3 is that the components of the composite color fixative do not contain sodium chloride and calcium chloride.
The results are shown in the following table:
the blueberry fermented wine composite color fixative is scientific in component matching, good in color protection effect, poor in color protection effect, capable of effectively protecting the color of the blueberry fermented wine, small in addition amount, small in influence on the flavor of the blueberry fermented wine, capable of improving the quality of the blueberry fermented wine and beneficial to large-scale production and market popularization of the blueberry fermented wine based on a brand new thought.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (11)
1. The blueberry fermented wine composite color fixative is characterized by consisting of 0.01-0.05% of sodium metabisulfite, 0.8-1.5% of ascorbic acid, 0.6-1.2% of citric acid, 0.3-0.8% of tea polyphenol, 0.7-1.5% of sodium chloride and 0.5-1.8% of calcium chloride.
2. The blueberry fermented wine composite color fixative as claimed in claim 1, wherein the composite color fixative is composed of sodium metabisulfite with mass concentration of 0.02-0.04%, ascorbic acid with mass concentration of 1.0-1.2%, citric acid with mass concentration of 0.8-1.0%, tea polyphenol with mass concentration of 0.5-0.7%, sodium chloride with mass concentration of 0.9-1.2%, and calcium chloride with mass concentration of 1.0-1.5%.
3. The blueberry fermented wine composite color fixative as claimed in claim 2, wherein the composite color fixative is composed of sodium metabisulfite with a mass concentration of 0.03%, ascorbic acid with a mass concentration of 1.1%, citric acid with a mass concentration of 0.9%, tea polyphenol with a mass concentration of 0.6%, sodium chloride with a mass concentration of 1.0%, and calcium chloride with a mass concentration of 1.4%.
4. The use method of the blueberry fermented wine composite color fixative as claimed in any one of claims 1, 2 and 3, comprising the following steps:
s1, preprocessing: quickly thawing the frozen blueberry fruit;
s2, preparing a composite color fixative: dissolving sodium pyrosulfite and tea polyphenol in water at 45-55 ℃ according to the mass concentration, adding ascorbic acid, citric acid, sodium chloride and calcium chloride, stirring and dissolving simultaneously, and fully and uniformly mixing to obtain the composite color fixative;
s3, soaking the composite color fixative: pouring the blueberries prepared in the step S1 into the composite color fixative, fishing out after 3-5min, draining, pouring into the composite color fixative again, soaking for 10-12min, fishing out, and draining;
s4, crushing and pulping: crushing and pulping the drained blueberries in the step S3 into blueberry juice, and adding a composite color fixative for color protection;
s5, enzymolysis treatment: adding 0.25-0.3% of pectinase and 0.15-0.2% of tannase into the blueberry juice, and performing enzymolysis treatment;
s6, inoculating and fermenting: inoculating activated yeast in the treated blueberry juice in an amount of 0.10-0.12%, and fermenting in a thermostat at 25-27 deg.C;
s7, ageing treatment: and filtering after fermentation is finished, adding a composite color fixative into the filtrate, and performing color protection and ageing treatment to obtain the blueberry fermented wine.
5. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S2: the ratio of material to liquid is 1: 3.5-4.5.
6. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S3: the soaking temperature of the composite color fixative is 50-60 ℃.
7. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S3: the mass ratio of the composite color fixative to the blueberries is 1: 2.8-3.0.
8. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S4: the juice yield of the prepared blueberry juice is 47-62%.
9. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S5: placing in a water bath at 50-55 ℃ and preserving heat for 2-3 h.
10. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S6: the fermentation time is 15-17 days.
11. The use method of the blueberry fermented wine composite color fixative as claimed in claim 4, wherein in the step of S7: the aging time is 30-40 days.
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| CN115005364A (en) * | 2022-05-27 | 2022-09-06 | 江苏大学 | Color fixative for protecting colors of soy sauce, table vinegar and yellow wine and application thereof |
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