CN113073026A - Prickly ash compound wine and preparation process thereof - Google Patents

Prickly ash compound wine and preparation process thereof Download PDF

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Publication number
CN113073026A
CN113073026A CN202110235914.6A CN202110235914A CN113073026A CN 113073026 A CN113073026 A CN 113073026A CN 202110235914 A CN202110235914 A CN 202110235914A CN 113073026 A CN113073026 A CN 113073026A
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wine
pepper
extract
compound
alcohol
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何宗昊
龙江
邬昊曦
赵春梅
邬利江
姚建龙
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Haoye Zanthoxylum Industry Research Institute Hanyuan County
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Haoye Zanthoxylum Industry Research Institute Hanyuan County
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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
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants

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Abstract

The invention discloses a pricklyash peel compound wine and a preparation process thereof, wherein a supercritical carbon dioxide process is adopted to directly extract a pricklyash peel extract, edible ethanol with the mass fraction of 60-65% is used for extraction, the extract is directly used as a pricklyash peel extract, the pricklyash peel extract is placed in a sealed storage (3) of a bottle cap, and a bottle body (1) is filled with a low-alcohol-degree brewed wine with the alcohol degree of 4-6 degrees. When in use, the bottle cap is rotated to puncture the sealing plate of the sealed storage, and the pepper extract flows into the bottle body to be mixed, thus obtaining the pepper compound wine. The pepper compound wine prepared by the process can effectively preserve flavor substances in the pepper, and can prevent the pepper from generating bitter taste after being mixed with base wine or aggravating the bitter taste in a progressive way in the storage process. When in use, the use feeling of consumers can be improved, the experience of the consumers in preparing the pre-mixed wine is enhanced, and multiple purposes are achieved.

Description

Prickly ash compound wine and preparation process thereof
Technical Field
The invention relates to a preparation process of a pepper compound wine and the pepper compound wine prepared by the preparation process, and belongs to the field of alcoholic fermentation.
Background
The prepared wine is prepared by taking distilled wine, fermented wine or edible alcohol as wine base, adding edible or medicine-food dual-purpose (or meeting related regulations) auxiliary materials or food additives, and blending, mixing or reprocessing, and the basic style of the original wine is changed.
The Chinese prickly ash has a long history, and the Tang Dynasty is a tribute product, so the Chinese prickly ash is named as tribute pepper. The red wine is red in color, large in particle size, heavy in oil weight, strong in fragrance, mellow, numb and tasty. The Han-sourced pepper has mature and thick flavor, the aroma components mainly come from limonene (citrus fragrance), and also include linalool (lily of the valley), linalyl acetate (bergamot and lavender fragrance), eucalyptol (camphor fragrance), myrcene (bay leaf fragrance) and the like, and the Han-sourced pepper has rich and thick mouthfeel and is slightly bitter and thick. The pepper flavor substances refer to the spicy ingredients and the fragrant ingredients of pepper, the volatile oil is the main ingredient of the unique flavor and fragrance, and some characteristic fragrant substances in the main chemical composition of the volatile oil, such as linalool, limonene and the like, give a fragrant and pleasant feeling to people, so that various pepper-fragrance foods are popular with consumers. However, the pepper flavor substances contain ketones and alcohols with high components, and if the pepper flavor substances are directly added into alcoholic liquor products, the bitterness of the alcoholic liquor products is increased due to the synergistic effect of the bitterness of the alcohols and the ketones, wherein the beer products are most prominent in performance and exceed the range accepted by consumers, and even abnormal fermentation and flavor change of beer can be caused.
Although various base wines are used for processing the pre-mixed wine, the base wines originate from Europe and America, the special flavor is beneficial to the preparation of the pre-mixed wine, but some base wines are difficult to be accepted by domestic consumers, the most prominent negative feeling is bitter taste, and the application of the base wines and the research and development of the high-grade pre-mixed wine are also limited. The prior production experience considers that the taste of the base wine of 8-10 degrees is the most bitter. The traditional pre-blended wine base wine is not pleasant in taste when the wine base wine is at about 8 degrees, the consumption experience desire of consumers for high-degree pre-blended wine is increased along with the upgrade of consumption, and if the corresponding product is prepared, corresponding changes need to be made on contents, packing materials and production processes, and correspondingly, negative effects on additives, coatings and energy consumption can be brought. The pre-blended wine belongs to a normal-temperature long-lasting product, and different from the existing pre-blended wine, the flavor of the pre-blended wine needs to be kept from being changed too much within one year or more of shelf life, and the taste of the pre-blended wine produced by untreated base wine shows a change trend of deterioration within the shelf life after being sterilized, which is determined by the complex storage environment and the richness of substances in the product content.
Based on the analysis, the invention provides a method for removing the bitter taste of the zanthoxylum bungeanum maxim compound wine, besides the compound wine produced by taking the hanyuan zanthoxylum bungeanum maxim as the raw material, so as to prevent the adverse reaction generated after the zanthoxylum bungeanum maxim compound wine meets different substances in the later application process and ensure the taste of the product.
Disclosure of Invention
In view of the defects, the preparation wine which is more suitable for the requirement of Chinese people on bitter taste sense and is produced by adopting the Hanyuan red pepper as the raw material is urgently needed in the prior art, and the preparation wine does not generate adverse reaction after meeting other substances during the preparation of the pre-prepared wine. The invention is realized by the following means:
a pepper compound wine comprises:
extracting the pepper; and low-alcohol wine.
Further, the pepper extract and the low alcohol wine are stored in a wine bottle separately; the pepper extract is stored in a sealed storage (3); the low-alcohol wine is stored in a body (1).
Further, the pepper extract is obtained by emulsifying an extract liquid extracted by supercritical carbon dioxide.
Further, the low-alcohol wine is brewed wine with the alcohol content of 4-6 degrees.
Further, the pepper extract is prepared by the following process:
by supercritical extractionCrushing the collected fresh Sichuan pepper to 20 meshes for later use; filling the pepper powder into a raw material barrel of an extraction kettle for supercritical CO2Extracting; collecting extractive solution, and adding emulsifier into the extractive solution to obtain fructus Zanthoxyli extractive solution.
The extraction temperature is 34-38 ℃, the extraction pressure is 25MPa, the extraction time is 1.5h, and CO is added2The flow rate was 15kg/h and the emulsifier Tween 80.
Further, the entrainer is edible ethanol with the mass fraction of 60% -65%, and the using amount of the ethanol is 1-2 times of that of the pepper powder.
The invention also discloses a process for preparing any Chinese prickly ash compound wine, which comprises the following steps:
preparing a pepper extract;
preparing low-alcohol wine;
blending fructus Zanthoxyli extract with low-alcohol wine;
sealing to preserve the wine.
The invention also discloses the pepper compound wine prepared by the preparation process.
The invention also discloses a method for preparing wine by using any one of the Chinese prickly ash, which comprises the following steps:
rotating the bottle cap (2) to make the sealing film of the sealing storage (3) pierced by the bottle cap (2), so that the fructus Zanthoxyli extractive solution flows into the bottle body (1) and is mixed with the low-alcohol wine.
The invention has the beneficial effects that:
1. the traditional Chinese prickly ash extract debitterizing technology adopts a similar compatibility principle, alcohol is utilized to treat the Chinese prickly ash extract, bitter organic substances are removed after the alcohol treatment, so that the bitter taste of the Chinese prickly ash extract is reduced to a certain extent, but part of special aroma and numb taste of the Chinese prickly ash extract can be brought away, and the obvious quality reduction of the Chinese prickly ash extract is caused, or a bitter inhibitor is adopted, the composition of substances causing the bitter taste of the Chinese prickly ash extract is extremely complex, the bitter inhibitor can only partially mask the bitter taste, and the cost of the bitter inhibitor is high. The invention breakthroughs the production of a compound wine using pepper as a raw material, the compound wine can be used for blending of pre-blended wine, has unique pepper fragrance, adopts layered packaging, directly extracts pepper powder by supercritical carbon dioxide, adopts 60-65% of edible alcohol by mass fraction in the extraction process, does not need to remove organic solvent, saves the process, simultaneously does not have bitter perception after artificial sensory evaluation, and does not increase the bitter even in the subsequent preservation process.
Drawings
FIG. 1 is a wine bottle for subpackaging pepper compound wine according to the application;
fig. 2 is a cross-sectional view of a wine bottle, wherein 1 is a bottle body, 2 is a bottle cap, and 3 is a sealed storage.
Detailed Description
Various embodiments and modifications which will occur to those skilled in the art in the practice of the invention are apparent and can be readily made without departing from the scope and spirit of the invention. The following examples are intended to further specifically illustrate the application and the like of the present invention, but are not intended to limit the present invention.
Example 1
A pepper compound wine comprises:
extracting the pepper; and 5 ° brewed wine.
The pepper extract and the low alcohol wine are stored in a wine bottle separately; the pepper extract is stored in a sealed storage (3); the low-alcohol wine is stored in a body (1).
The pepper extract is prepared by the following process:
by adopting a supercritical extraction technology, the collected fresh pepper (red pepper in Hanyuan original production place) is crushed to 20 meshes for later use; filling the pepper powder into a raw material barrel of an extraction kettle for supercritical CO2Extracting; separating the pepper residues, collecting the extract, and adding tween 80 into the extract to obtain pepper leaf extract; wherein the extraction temperature is 36 ℃, the extraction pressure is 25MPa, the extraction time is 1.5h, and CO is added2The flow rate is 15kg/h, and the entrainer is edible ethanol with the mass fraction of 62% and the amount of 1.5 times of the pepper residue.
When the Chinese prickly ash is used for preparing the wine, the bottle cap (2) is rotated, so that the sealing film of the sealing storage (3) is punctured by the bottle cap (2), and the Chinese prickly ash extracting solution flows into the bottle body (1) and is mixed with the low-alcohol wine to obtain the Chinese prickly ash wine.
Example 2
A pepper compound wine comprises:
extracting the pepper; and 6 ° brewed wine.
The pepper extract and the low alcohol wine are stored in a wine bottle separately; the pepper extract is stored in a sealed storage (3); the low-alcohol wine is stored in a body (1).
The pepper extract is prepared by the following process:
crushing the harvested fresh pepper to 20 meshes for later use by adopting a supercritical extraction technology; filling the pepper powder into a raw material barrel of an extraction kettle for supercritical CO2Extracting; separating the pepper residues, collecting the extract, and adding tween 80 into the extract to obtain pepper leaf extract; wherein the extraction temperature is 34 ℃, the extraction pressure is 25MPa, the extraction time is 1.5h, and CO is added2The flow rate is 15kg/h, and the entrainer is edible ethanol with the mass fraction of 60% and the mass fraction of pepper residue and the like.
When the Chinese prickly ash is used for preparing the wine, the bottle cap (2) is rotated, so that the sealing film of the sealing storage (3) is punctured by the bottle cap (2), and the Chinese prickly ash extracting solution flows into the bottle body (1) and is mixed with the low-alcohol wine to obtain the Chinese prickly ash wine.
Example 3
A pepper compound wine comprises:
extracting the pepper; and 4 ° brewed wine.
The pepper extract and the low alcohol wine are stored in a wine bottle separately; the pepper extract is stored in a sealed storage (3); the low-alcohol wine is stored in a body (1).
The pepper extract is prepared by the following process:
crushing the harvested fresh pepper to 20 meshes for later use by adopting a supercritical extraction technology; filling the pepper powder into a raw material barrel of an extraction kettle for supercritical CO2Extracting; separating the pepper residues, collecting the extract, and adding tween 80 into the extract to obtain pepper leaf extract; wherein the extraction temperature is 38 ℃ and the extraction pressure is 25MPaThe extraction time is 1.5h, CO2The flow rate is 15kg/h, and the entrainer is edible ethanol with the mass fraction of 65% and 2 times of pepper residue.
When the Chinese prickly ash is used for preparing the wine, the bottle cap (2) is rotated, so that the sealing film of the sealing storage (3) is punctured by the bottle cap (2), and the Chinese prickly ash extracting solution flows into the bottle body (1) and is mixed with the low-alcohol wine to obtain the Chinese prickly ash wine.
Comparative example 1
Compared with example 1, the following process is adopted in the preparation of the pepper extract, and the rest of the method is the same as example 1.
Preparing a pepper extract:
adding an extracting agent into the safflower pepper powder for extraction, wherein the extracting agent is edible ethanol with the purity of more than 95%, an ultrasonic generator is adopted for processing in the extraction process, the ultrasonic frequency is 55KHz, the starting frequency is 7 min/time, the time interval between two adjacent starting times is 12min, and the starting times are 4 times; filtering at 50 deg.C to obtain fructus Zanthoxyli extractive solution.
A pepper compound wine comprises:
extracting the pepper; and 5 ° brewed wine.
The pepper extract and the low alcohol wine are stored in a wine bottle separately; the pepper extract is stored in a sealed storage (3); the low-alcohol wine is stored in a body (1).
The pepper extract is prepared by the following process:
when the Chinese prickly ash is used for preparing the wine, the bottle cap (2) is rotated, so that the sealing film of the sealing storage (3) is punctured by the bottle cap (2), and the Chinese prickly ash extracting solution flows into the bottle body (1) and is mixed with the low-alcohol wine to obtain the Chinese prickly ash wine.
Comparative example 2
Compared with the example 1, the layered packaging is not adopted during the packaging, but the low-alcohol wine and the pepper extract are directly mixed, and the whole preparation process is the same as the example 1.
Test example 1
Bitter measurement of various groups of Chinese prickly ash compound wine
The bitterness of the samples obtained in examples 1 to 3 and comparative example 1 was measured, and the above-mentioned groups of samples were stored for 3 months and 6 months in a shelf life, and the bitterness of the samples after 3 months and 6 months was measured, and the specific results are shown in table 1.
The bitter taste quality determination method comprises the following steps:
accurately weighing 5mL of mixed pepper compound wine in a 250mL iodine bottle, accurately adding 10mL of distilled water for suspension, then adding 0.5mL of hydrochloric acid with the concentration of 6mol/L, 20mL of isooctane and 2-3 glass beads with the diameter of 2-4mm (beneficial to oscillation), tightly covering a plug, and oscillating for 15min by using an electric oscillator to enable the isooctane extracting solution to be milky. Standing for 30min, transferring the supernatant into a centrifuge tube, centrifuging at 3000r/min for 10min, taking the supernatant, placing in a 10mm quartz cuvette, measuring the light absorption value in a wavelength 275nm blank of isooctane, and expressing the bitterness value in units of BU in each gram of sample, wherein the bitterness value formula is as follows.
Calculating the formula:
Y=A275×50/G
in the formula:
y is bitterness (BU/g)
A275 is the absorbance of the sample measured at a wavelength of 275nm
G is the sample weight (G)
TABLE 1 bitterness evaluation comparison (BU/g) of the samples of each group
Figure DEST_PATH_IMAGE002
。
According to the results in table 1, the bitter taste quality of the pepper compound wine prepared by the process of the invention is obviously lower than that of the compound wine prepared by the conventional ethanol ultrasonic extraction. After 3 months and 6 months of storage, the bitter taste quality of the samples prepared in examples 1 to 3 is slightly increased, but the bitter taste value of the sample in comparative example 1 is obviously increased. Therefore, only under the condition that the pepper powder is directly extracted by supercritical carbon dioxide and 60-65 mass percent of edible alcohol is adopted in the extraction process, the bitterness value of the prepared wine can be effectively reduced. Comparative example 2 after eliminating the stratified packing, we found that, although the bitterness value of the zanthoxylum bungeanum compound wine was measured at the instant, the bitterness value of the zanthoxylum bungeanum compound wine of the comparative example 2 was not significantly different from the bitterness value results of the examples 1 to 3, but the bitterness value of the zanthoxylum bungeanum compound wine of the comparative example 2 was significantly increased with the lapse of time. Therefore, the invention adopts layered packaging, further improves the taste of the product in the shelf life, and overcomes the defect of obvious progressive aggravation of bitter taste.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, different flavors of salty wine preparations can be prepared by increasing or decreasing the contents of the ingredients in the formula of salty wine preparation according to the present invention or replacing the ingredients therein, and these modifications should be considered as the scope of the present invention.

Claims (10)

1. A pepper compound wine comprises:
extracting the pepper; and
low degree wine.
2. The zanthoxylum bungeanum compound wine according to claim 1, wherein:
the pepper extract and the low alcohol wine are stored in a wine bottle separately;
the pepper extract is stored in a sealed storage (3);
the low-alcohol wine is stored in a body (1).
3. The zanthoxylum bungeanum compound wine according to claim 1 or 2, wherein:
the pepper extract is obtained by emulsifying an extract liquid extracted by supercritical carbon dioxide.
4. The zanthoxylum bungeanum compound wine according to claim 1 or 2, wherein:
the low-alcohol wine is brewed wine with 4-6 degrees.
5. The zanthoxylum bungeanum compound wine according to claim 3, wherein:
the pepper extract is prepared by the following process:
crushing the harvested fresh pepper to 20 meshes for later use by adopting a supercritical extraction technology;
filling the pepper powder into a raw material barrel of an extraction kettle for supercritical CO2Extracting;
collecting extractive solution, and adding emulsifier into the extractive solution to obtain fructus Zanthoxyli extractive solution.
6. The zanthoxylum bungeanum compound wine according to claim 5, wherein:
the extraction temperature is 34-38 ℃, the extraction pressure is 25MPa, the extraction time is 1.5h, and CO is added2The flow rate was 15kg/h and the emulsifier Tween 80.
7. The zanthoxylum bungeanum compound wine according to claim 5, wherein:
the entrainer is edible ethanol with the mass fraction of 60% -65%, and the using amount of the ethanol is 1-2 times of that of the pepper powder.
8. A process for preparing a zanthoxylum bungeanum compound wine as claimed in any one of claims 1 to 7, comprising:
preparing a pepper extract;
preparing low-alcohol wine;
blending fructus Zanthoxyli extract with low-alcohol wine; and
sealing to preserve the wine.
9. A prickly ash compound wine prepared according to the preparation process of claim 8.
10. A method of using any one of the pepper liquors as claimed in claims 1-7 or claim 9, comprising:
rotating the bottle cap (2) to make the sealing film of the sealing storage (3) pierced by the bottle cap (2), so that the fructus Zanthoxyli extractive solution flows into the bottle body (1) and is mixed with the low-alcohol wine.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112831384A (en) * 2021-03-03 2021-05-25 汉源县昊业花椒产业研究院 Chinese prickly ash white spirit and preparation method thereof
CN113773939A (en) * 2021-10-26 2021-12-10 烟台东宇海珍品有限公司 Sea cucumber flower wine and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112831384A (en) * 2021-03-03 2021-05-25 汉源县昊业花椒产业研究院 Chinese prickly ash white spirit and preparation method thereof
CN113773939A (en) * 2021-10-26 2021-12-10 烟台东宇海珍品有限公司 Sea cucumber flower wine and preparation method thereof

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Application publication date: 20210706