CN113444594A - Globe artichoke wine and preparation method thereof - Google Patents
Globe artichoke wine and preparation method thereof Download PDFInfo
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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
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/026—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
Abstract
The invention relates to artichoke wine and a preparation method thereof, and the preparation method comprises the following steps: performing short-time high-temperature steam blanching on the artichoke inner bract and receptacle, rinsing with cold water for cooling, and crushing the cooled inner bract and receptacle to obtain artichoke mud; drying artichoke outer bract until the water content of the outer bract is 5-10%; adding deionized water into the dried outer bract, boiling, keeping for 5-15 minutes, cooling, and removing the outer bract to obtain outer bract extract; mixing steamed grain and artichoke mud to obtain a raw material mixture, inoculating a microbial inoculum, adding an outer bract extracting solution, and carrying out sealed fermentation to obtain wine mash; filtering the fermented glutinous rice, removing impurities, bottling, sealing, and sterilizing. The invention makes full use of the nutritional ingredients in the artichoke, and improves the utilization rate of the artichoke raw material; and the artichoke wine is brewed by using the extracting solution which is obtained by treating the outer bract and has obvious unique aroma of the artichoke.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to artichoke wine and a preparation method thereof.
Background
Artichoke, also known as artichoke and french lily, is known as the "emperor of vegetables", is rich in sesquiterpene lactones, phenols, flavonoids, lignans and other components, has the effects of resisting oxidation, reducing blood sugar, reducing blood fat, inhibiting bacteria and the like, is natural, and is a health-care vegetable with high nutritional value. At present, artichoke is mainly processed into canned products and exported abroad. With the improvement of concern of the domestic market on the artichoke, the development and the utilization of new products of the artichoke play a key role in the development of the industry.
Artichoke contains abundant polyphenol compounds, but the polyphenol compounds are easy to undergo enzymatic browning, so that the sensory quality and deep processing are influenced; the outer bract is rich in effective components such as cynarin, chlorogenic acid, vitamin c and the like, has high utilization value, but contains a large amount of crude fiber, and cannot be directly eaten, so that the outer bract cannot be effectively utilized.
In the prior art, two methods are mainly used for utilizing the artichoke, one method is to soak the artichoke or a mixed auxiliary material of the artichoke and base liquor to obtain the artichoke compound liquor, but a plurality of active ingredients of the artichoke are difficult to enter the base liquor through simple soaking, for example, in a patent (CN106929359A), after the leaves of the artichoke are aired, the leaves are soaked in water for 2 to 4 days, the cold soaking solution is taken, concentrated and freeze-dried to obtain an artichoke extract, but the plurality of active ingredients of the artichoke are difficult to enter the cold water through simple soaking, and the extraction efficiency is not high. Another method comprises fermenting juice or pulp of artichoke after blanching with hot water with grain to brew low concentration wine, but the loss of effective components of artichoke is large by the blanching process, and the unique fragrance of artichoke is not prominent in wine, such as washing artichoke in 80-85 deg.C water for blanching for 18-25min (CN105255634A), and pulping after blanching. However, the fragrance of the fresh artichoke is light, the fragrance of the artichoke is almost completely lost in the processing process, and the fragrance characteristics of the artichoke product are not highlighted. Therefore, according to the defects in the prior art, the invention develops the health care drink which not only has high nutrition health care components, but also has obvious artichoke fragrance, improves the additional value and the utilization rate of the artichoke, and expands the market share.
Disclosure of Invention
The invention aims to provide an artichoke wine and a preparation method thereof, and develops a health-care drink which not only has high-nutrition health-care components, but also has remarkable artichoke fragrance. The added value and the utilization rate of the globe artichoke are improved.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: performing short-time high-temperature steam blanching on the artichoke inner bract and receptacle under the steam pressure of 0.1-0.6MPa for 60-180s, rinsing with cold water, cooling, and crushing the cooled inner bract and receptacle to obtain artichoke mud.
The bract and receptacle are pretreated by short-time high-temperature steam blanching, so that the loss of vitamins and soluble solids caused by long-time hot water blanching can be avoided, and meanwhile, enzymes related to polyphenol compounds in artichoke are passivated, and enzymatic browning in the later period is prevented.
(2) Baking outer bracts to obtain aroma: drying artichoke outer bract at 55-95 deg.C until the water content of outer bract is 5-10%.
The involucre is dried and de-enzymed, so that polyphenol oxidase and peroxidase in the involucre are inactivated and prevented from being continuously oxidized, the stability of the contents of the involucre is ensured, meanwhile, aroma substances with low boiling point are greatly diffused, glycoside precursor substances are decomposed into a large amount of aromatic substances with high boiling point, such as beta-sirinene, caryophyllin, phorbole and the like, and the formation of artichoke is promoted.
(3) Preparing an extracting solution: adding deionized water into the dried outer bract with a material-liquid ratio of 1:50-100, boiling, keeping for 5-15 min, cooling, and removing outer bract to obtain outer bract extractive solution.
Extracting the treated outer bract with hot water to obtain extractive solution containing abundant substances capable of forming fragrance of globe artichoke.
(4) Mixing and fermenting: mixing steamed grain and artichoke mud to obtain a raw material mixture, inoculating a microbial inoculum, adding the outer bract extracting solution, and sealing and fermenting to obtain the wine mash.
(5) Filtering the wine mash: filtering the fermented glutinous rice to remove impurities, and obtaining the artichoke wine.
Further, the step (4) is to add the external bract extracting solution into the inoculated raw material mixture according to the mass ratio of 1:1-1.5, fully and uniformly stir, put into a fermentation tank, seal and ferment, control the fermentation temperature at 28-30 ℃ and ferment for 7-10 days, and obtain the wine mash.
The fermentation temperature and time are the best schemes summarized after a plurality of tests, and the excessive fermentation temperature can inactivate the added fermentation strains, shorten the fermentation time of the yeast, cause the alcohol degree to be lower and influence the quality and the taste of the artichoke wine. If the fermentation temperature is too low, the activity of yeast is reduced, and yeast flora is difficult to grow, so that the artichoke wine is easy to breed bacteria, and the quality of the artichoke wine is influenced. The proper fermentation temperature can ensure that the yeast strains are well fermented and release the nutrient components in the artichoke.
Further, in the step (5), the fermented wine mash is subjected to primary filtration by using gauze, is kept stand for 48 hours, is filtered and clarified by using chitosan, is bottled and sealed, and is pasteurized for 30 min.
In the brewing process, effective components can be separated out from the artichoke, the phenomena of turbidity, substance precipitation and the like are easy to occur, bacteria are easy to breed, deterioration is caused, the quality of the artichoke wine is influenced, the chitosan is used for filtering and clarifying, impurities in the wine can be removed, and the clarified, orange red and transparent artichoke wine is obtained.
Further, in the step (1), fresh artichoke buds without plant diseases and insect pests are selected, washed, and outer bracts are separated.
Further, in the step (1), the cooled inner bracts and flower bases are smashed into mud by a high-speed beater.
Further, the grain in the step (4) is one or more of rice, wheat, barley, corn and sorghum.
Further, in the step (4), grains are steamed at high temperature for 20-60min, and the grains are spread and cooled to 28-30 ℃ after being cooked thoroughly.
Further, in the step (4), the steamed grains and the artichoke mud are mixed according to the mass ratio of 100: 5-10.
And (3) further, inoculating activated brewing yeast strain liquid into the raw material mixture in the step (4), wherein the yeast is one or more of saccharomyces cerevisiae, high-activity saccharomyces cerevisiae, beer yeast and wine yeast.
A artichoke wine is prepared by the above preparation method.
The invention has the beneficial effects that:
1) the bract and receptacle are pretreated by short-time high-temperature steam blanching, so that the loss of vitamins and soluble solids caused by long-time hot water blanching can be avoided, and meanwhile, enzymes related to polyphenol compounds in artichoke are passivated, and enzymatic browning in the later period is prevented.
2) The method comprises the steps of drying and aroma-extracting the involucre leaves, inactivating polyphenol oxidase and peroxidase in the involucre leaves, preventing the involucre leaves from being continuously oxidized, ensuring the stability of contents of the involucre leaves, simultaneously dispersing a large amount of low-boiling-point aroma substances and decomposing glycoside precursor substances into a large amount of high-boiling-point aromatic substances beta-sirinene, caryophyllin, gerene and the like, and promoting the formation of artichoke.
3) The treated outer bracts are extracted by hot water to obtain an extracting solution, the extracting solution contains a large amount of substances forming the fragrance of the artichoke, and the artichoke wine brewed by using the extracting solution has remarkable unique fragrance of the artichoke.
4) The utilization of the bract and receptacle of artichoke makes the nutritional ingredients such as cynarin, chlorogenic acid, etc. in artichoke fully separated out into artichoke wine, and improves the utilization rate of artichoke.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a chromatogram of total ion current of volatile components of artichoke dried at different temperatures;
FIG. 2 is a diagram showing the analysis of all the principal components.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: selecting fresh artichoke buds without diseases and insect pests, cleaning, separating outer bracts, carrying out transient high-temperature steam blanching on the artichoke inner bracts and receptacle under the blanching condition of 0.1MPa steam pressure action for 180s, carrying out cold water rinsing and cooling, and smashing the cooled inner bracts and receptacle into mud by using a high-speed beater to obtain the artichoke mud.
(2) Baking outer bracts to obtain aroma: drying artichoke outer bract at 55 deg.C until the water content of the outer bract is 9%.
(3) Preparing an extracting solution: taking 0.22kg of dried outer bract, adding 11kg of deionized water, boiling, keeping for 12 minutes, cooling, and removing outer bract to obtain outer bract extract.
(4) Mixing and fermenting: steaming rice at high temperature for 40min, spreading to cool to 28 deg.C after aging, mixing steamed rice 10kg and artichoke mud 0.5kg to obtain raw material mixture, inoculating activated Saccharomyces cerevisiae bacterial liquid, adding outer bract extract 10.5kg into the inoculated raw material mixture, stirring well, placing into a fermentation tank, sealing, fermenting at 28 deg.C for 8 days to obtain wine mash.
(5) Filtering the wine mash: primarily filtering fermented wine with gauze, standing for 48 hr, filtering with chitosan, clarifying, bottling, sealing, and pasteurizing for 30 min.
Example 2
A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: selecting fresh artichoke buds without diseases and insect pests, cleaning, separating outer bracts, carrying out transient high-temperature steam blanching on the artichoke inner bracts and receptacle under the blanching condition of 0.3MPa steam pressure action for 130s, carrying out cold water rinsing and cooling, and smashing the cooled inner bracts and receptacle into mud by using a high-speed beater to obtain the artichoke mud.
(2) Baking outer bracts to obtain aroma: drying and deactivating enzyme of artichoke outer bract at 65 deg.C, and continuously drying until the water content of the outer bract is 8%.
(3) Preparing an extracting solution: taking 0.13kg of dried outer bract, adding 13kg of deionized water, boiling, keeping for 5 minutes, cooling, and removing outer bract to obtain outer bract extract.
(4) Mixing and fermenting: steaming wheat at high temperature for 45min, spreading to cool to 28 deg.C after aging, mixing steamed wheat 10kg and artichoke mud 0.3kg to obtain raw material mixture, inoculating activated high activity dry yeast liquid for brewing wine, adding 12.36kg of outer bract extract into the inoculated raw material mixture, stirring well, placing into a fermentation tank, sealing and fermenting at 28 deg.C for 9 days to obtain wine mash.
(5) Filtering the wine mash: filtering fermented wine with gauze, standing for 40 hr, filtering with chitosan, clarifying, bottling, sealing, and pasteurizing for 29 min.
Example 3
A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: selecting fresh artichoke buds without diseases and insect pests, cleaning, separating outer bracts, carrying out transient high-temperature steam blanching on the artichoke inner bracts and receptacle under the blanching condition of steam pressure action of 0.4MPa for 110s, carrying out cold water rinsing and cooling, and smashing the cooled inner bracts and receptacle into mud by using a high-speed beater to obtain the artichoke mud.
(2) Baking outer bracts to obtain aroma: drying artichoke outer bract at 75 deg.C until the water content of outer bract is 7%.
(3) Preparing an extracting solution: taking 0.33kg of dried outer bract, adding 16.5kg of deionized water, boiling, keeping for 7 minutes, cooling, and removing outer bract to obtain outer bract extract.
(4) Mixing and fermenting: steaming barley at high temperature for 45min, spreading to cool to 29 ℃, mixing steamed barley 10kg and artichoke mud 0.75kg to obtain a raw material mixture, inoculating activated brewer's yeast liquid for brewing, adding outer bract extract 16.125kg into the inoculated raw material mixture, fully stirring uniformly, loading into a fermentation tank, sealing and fermenting, controlling the fermentation temperature at 29 ℃, and fermenting for 7 days to obtain wine mash.
(5) Filtering the wine mash: primarily filtering fermented wine with gauze, standing for 50 hr, filtering with chitosan, clarifying, bottling, sealing, and pasteurizing for 40 min.
Example 4
A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: selecting fresh artichoke buds without diseases and insect pests, cleaning, separating outer bracts, carrying out transient high-temperature steam blanching on the artichoke inner bracts and receptacle under the blanching condition of 0.5MPa steam pressure action for 80s, carrying out cold water rinsing and cooling, and smashing the cooled inner bracts and receptacle into mud by using a high-speed beater to obtain the artichoke mud.
(2) Baking outer bracts to obtain aroma: drying and deactivating enzyme of artichoke outer bract at 85 deg.C, and continuously drying until the water content of the outer bract is 6%.
(3) Preparing an extracting solution: taking 0.18kg of dried outer bract, adding 13.5kg of deionized water, boiling, keeping for 10 min, cooling, and removing outer bract to obtain outer bract extractive solution.
(4) Mixing and fermenting: steaming the mixture of rice and corn for 40min at high temperature, spreading to cool to 30 ℃, mixing steamed grain 10kg and artichoke mud 1kg to obtain a raw material mixture, inoculating activated wine brewing yeast liquid, adding outer bract extracting solution 13.2kg into the inoculated raw material mixture, fully and uniformly stirring, putting into a fermentation tank, sealing and fermenting, controlling the fermentation temperature at 30 ℃, and fermenting for 8 days to obtain wine mash.
(5) Filtering the wine mash: primarily filtering fermented wine with gauze, standing for 35 hr, filtering with chitosan, clarifying, bottling, sealing, and pasteurizing for 25 min.
Example 5
A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: selecting fresh artichoke buds without diseases and insect pests, cleaning, separating outer bracts, carrying out transient high-temperature steam blanching on the artichoke inner bracts and receptacle under the blanching condition of 0.6MPa steam pressure action for 60s, carrying out cold water rinsing and cooling, and smashing the cooled inner bracts and receptacle into mud by using a high-speed beater to obtain the artichoke mud.
(2) Baking outer bracts to obtain aroma: drying and deactivating enzyme of artichoke outer bract at 95 deg.C, and continuously drying until the water content of the outer bract is 5%.
(3) Preparing an extracting solution: adding dried outer bract 0.165kg into deionized water 16.5kg, boiling, keeping for 6 min, cooling, and removing outer bract to obtain outer bract extractive solution.
(4) Mixing and fermenting: steaming sorghum at high temperature for 60min, spreading to cool to 30 ℃ after being cooked thoroughly, mixing steamed sorghum 10kg and artichoke mud 0.8kg to obtain a raw material mixture, inoculating activated brewing yeast liquid, adding 16.2kg of outer bract extracting solution into the inoculated raw material mixture, fully and uniformly stirring, putting into a fermentation tank, sealing and fermenting, wherein the fermentation temperature is controlled at 30 ℃, and the fermentation time is 10 days to obtain wine mash.
(5) Filtering the wine mash: primarily filtering fermented wine with gauze, standing for 50 hr, filtering with chitosan, clarifying, bottling, sealing, and pasteurizing for 40 min.
The aroma components of the outer bracts of the examples 1 to 5 which are dried at different drying temperatures are separated and identified, and the relative content is determined, wherein the method comprises the following steps:
the instrument comprises the following steps: GCMS-QP2010 Ultra gas chromatography-mass spectrometer Nipponbajin; SPME; a magnetic heating stirrer; constant temperature forced air drying cabinet.
Sample pretreatment: and crushing the dried raw materials by using a crusher, sieving the crushed raw materials by using a 100-mesh sieve, and then placing the sieved raw materials in a brown sample bottle to be tested.
Loading: pouring 2.0g of the pretreated raw material into a 20mL headspace bottle with a stirrer, injecting 5mL of ultrapure water by using an injector, rapidly sealing, carefully inserting an aged solid-phase microextraction handle with an extraction head into the sealed headspace bottle, pushing out the extraction head, putting the headspace bottle into a constant-temperature water bath device, stirring at 50 ℃ while performing headspace extraction for 1h, then removing the extraction head, immediately inserting the extraction head into a sample inlet of a gas chromatograph-mass spectrometer, and performing thermal desorption for 2 min.
Chromatographic conditions are as follows: the sample inlet temperature is 240 ℃, the carrier gas is high-purity helium, the total flow is 11.8mL/min, the split-flow sample injection is carried out, and the split-flow ratio is 10.0; the column chromatography was Rtx-5MS (30.0. mu. m.times.0.25 μm); temperature rising procedure: the column temperature is initially maintained at 40 ℃ for 3min, then increased to 90 ℃ at 3 ℃/min for 5min, then increased to 160 ℃ at 4 ℃/min, and finally increased to 250 ℃ at 10 ℃/min for 5 min.
Mass spectrum conditions:
the ion source is EI, the electron energy is 70eV, the ion source temperature is 230 ℃, the interface temperature is 280 ℃, the electron multiplier voltage is 1.68kV, the scanning range is 35 m/z-350 m/z, and the ion collecting mode is full scanning.
Data processing: and (3) qualitative and quantitative analysis: searching a NIST11 spectrum library by a computer to generate a map search report, and screening according to the principle that the matching degree is maximum and is more than 80 percent to finish the qualitative determination of the volatile components; and carrying out quantitative analysis according to a peak area normalization method to obtain the relative content of each component.
Statistical analysis was done using the SPSS Statistics software Principal Component Analysis (PCA) method.
GC-MS spectrum of volatile components of globe artichoke
GC-MS analysis is carried out on different samples of the artichoke under the test conditions, origin software is used for comprehensive drawing, and the total ion current chromatogram of the volatile components is shown in figure 1.
Second, comparison of volatile ingredients of globe artichoke under drying at different temperatures
The aroma components of artichoke dried under the conditions of 55 ℃, 65 ℃, 75 ℃, 85 ℃ and 95 ℃ are analyzed by using an HS-SPME GC-MS gas chromatography-mass spectrometry technology, the relative content of each component is obtained by a peak area normalization method, the statistics is carried out by using the substances with the relative content of more than 0.1 percent, 19, 23, 30, 21 and 21 volatile components are respectively identified, wherein the volatile components respectively account for 77.69 percent, 74.5 percent, 79.87 percent, 74.27 percent and 82.11 percent of the total components, and the results of each component are shown in Table 1.
As can be seen from table 1, a total of 47 volatile components were identified for the artichoke samples dried under 5 temperature conditions, including 18 alkenes, 10 aldehydes, 7 hydrocarbons, 5 alcohols, 4 esters, 2 acids, 1 ketone, with terpene hydrocarbons being the major component and the relative contents being 48.32%, 46.43%, 49.3%, 51.93% and 49.7%, respectively. 30.53 percent of beta-sirinene, 21.49 percent of johanane, 8.0 percent of caryophyllin, 7.5 percent of trans-caryophyllene and 3.33 percent of fluorene in high content at the temperature of 55 ℃; the main components at 65 ℃ comprise 27.37 percent of beta-sirinene, 18.52 percent of all-cis-5, 11,14, 17-docosahexaenoic acid methyl ester, 10.15 percent of caryophyllin, 5.41 percent of trans-caryophyllene and 3.09 percent of fluorene; high content of beta-sirlinene 30.16%, vanillin 22.88%, trans-caryophyllene 6.67%, caryophyllin 6.18% and fluorene 1.73% at 75 deg.C; under the condition of 85 ℃, 23.74 percent of phorbole, 16.47 percent of vanillin, 11.51 percent of trans-caryophyllene, 10.51 percent of caryophyllin and 1.91 percent of 9-diazofluorene are taken as main components; the highest content of beta-sirinene is 31.27 percent at the temperature of 95 ℃, and the highest content of all-cis-5, 11,14, 17-docosahexaenoic acid methyl ester is 20.27 percent, trans-caryophyllene is 7.9 percent, caryophyllin is 7.71 percent and fluorene is 2.85 percent.
The results are compared under 5 temperature conditions, and the result shows that the total content of the terpene compounds occupying the main part is not greatly changed, and the conversion between isomers is mainly expressed; the relative content of hydrocarbons and esters varies greatly. According to the data, the beta-sirinene with higher relative content in each component is spicy and medicinal; the dianthus chinensis extract has spicy, woody and flowery flavor; trans-caryophyllene has light clove-like fragrance; buddha art alkene has sandalwood; no information was found for the magnolane, all-cis-5, 11,14, 17-docosahexaenoic acid methyl ester.
TABLE 1 drying globe artichoke volatile ingredients at different temperatures
Note: "-" indicates that the aroma was not detected in the sample.
In order to more intuitively see the difference of the artichoke fragrance components under the 5 temperature drying conditions, the main component analysis is carried out by a sps software by taking all the components as variables, and the result is shown in figure 2, wherein the first main component accounts for 67.79%, the second main component accounts for 22.15%, and the sum of the two is more than 80%; the volatile components of artichoke processed at 55 deg.C, 75 deg.C, 65 deg.C and 95 deg.C have small difference, but the two groups of temperatures have large difference in components, and are mainly caused by esters and hydrocarbons; the volatile components of artichoke at 85 ℃ are different from other temperatures, and are mainly reflected in the conversion of beta-elemene to isomer phorbole and the change of other main contributing components.
Third, conclusion
From artichoke dried at 55 ℃, 65 ℃, 75 ℃, 85 ℃, 95 ℃ by the HS-SPME GC-MS technology, 19, 23, 30, 21 and 21 volatile components were identified, respectively, which respectively account for 77.69%, 74.5%, 79.87%, 74.27% and 82.11% of the total components.
The total detection of 47 volatile components including 18 kinds of alkenes, 10 kinds of aldehydes, 7 kinds of hydrocarbons, 5 kinds of alcohols, 4 kinds of esters, 2 kinds of acids, and 1 kind of ketones from globe artichoke under 5 temperature conditions, wherein terpene hydrocarbons account for the main part.
The volatile components of artichoke processed at 55 deg.C, 75 deg.C, 65 deg.C and 95 deg.C have small difference, but the two groups of temperatures have large difference in components, and are mainly caused by esters and hydrocarbons; the volatile components of artichoke at 85 ℃ are different from other temperatures, and are mainly reflected in the conversion of beta-elemene to isomer phorbole and the change of other main contributing components.
While the foregoing is directed to the preferred embodiment of the present invention, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of artichoke wine is characterized by comprising the following steps:
(1) pretreatment of internal bracts and receptacle: performing steam blanching on the inner bract and receptacle of artichoke under the steam pressure of 0.1-0.6MPa for 60-180s, rinsing with cold water, cooling, and crushing the cooled inner bract and receptacle to obtain artichoke mud;
(2) baking outer bracts to obtain aroma: drying artichoke outer bract at 55-95 deg.C until the water content is 5-10%;
(3) preparing an extracting solution: adding deionized water into the dried outer bract with a material-liquid ratio of 1:50-100, boiling, keeping for 5-15 min, cooling, and removing outer bract to obtain outer bract extractive solution;
(4) mixing and fermenting: mixing steamed grain and artichoke mud to obtain a raw material mixture, inoculating a microbial inoculum, adding an outer bract extracting solution, and carrying out sealed fermentation to obtain wine mash;
(5) filtering the wine mash: filtering the fermented glutinous rice to remove impurities, and obtaining the artichoke wine.
2. The method for preparing artichoke wine according to claim 1, wherein the step (4) is to add the external bract extract into the inoculated raw material mixture in a mass ratio of 1:1-1.5, fully and uniformly stir, put into a fermentation tank, seal and ferment, the fermentation temperature is controlled at 28-30 ℃, and the fermentation time is 7-10 days, so as to obtain the wine mash.
3. The method of claim 1, wherein the step (5) comprises pre-filtering the fermented mash with gauze, standing for 48 hr, filtering with chitosan for clarification, bottling, sealing, and pasteurizing for 30 min.
4. The method for preparing artichoke wine according to any one of claims 1 to 3, wherein fresh artichoke buds free from plant diseases and insect pests are selected in the step (1), washed, and the outer bracts are separated.
5. The method of producing artichoke wine according to any one of claims 1 to 3, wherein the cooled inner bracts and receptacles are broken into a paste by a high-speed beater in the step (1).
6. The method for preparing artichoke wine according to any one of claims 1 to 3, wherein the grain in step (4) is one or more of rice, wheat, barley, corn and sorghum.
7. The method for preparing artichoke wine according to any one of claims 1-3, wherein in the step (4), the grains are steamed at high temperature for 20-60min, and the cooked grains are spread and cooled to 28-30 ℃.
8. The method for preparing artichoke wine according to any one of claims 1 to 3, characterized in that in the step (4), the steamed grain and the artichoke puree are mixed in a mass ratio of 100: 5-10.
9. The method for preparing artichoke wine according to any one of claims 1 to 3, wherein the activated brewer's yeast liquid is added to the raw material mixture in step (4), wherein the yeast is one or more of saccharomyces cerevisiae, saccharomyces cerevisiae high-activity dry yeast, brewer's yeast and wine yeast.
10. An artichoke wine, characterized in that it is prepared according to the preparation process described in any one of claims 1 to 9.
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| CN101724532A (en) * | 2009-12-18 | 2010-06-09 | 丽江中源绿色食品有限公司 | Process for manufacturing artichoke wine |
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