CN113528276A - Noni composite fruit wine and preparation method thereof - Google Patents
Noni composite fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN113528276A CN113528276A CN202110720283.7A CN202110720283A CN113528276A CN 113528276 A CN113528276 A CN 113528276A CN 202110720283 A CN202110720283 A CN 202110720283A CN 113528276 A CN113528276 A CN 113528276A
- Authority
- CN
- China
- Prior art keywords
- noni
- fruit
- fruit wine
- wine
- jack
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention provides noni compound fruit wine and a preparation method thereof, noni fruit is used as a main raw material, guava, wampee and jack fruit are selected for mixed fermentation according to the fermentation characteristics of noni fruit to prepare noni compound fruit wine, the aroma of the guava, the wampee and the jack fruit is neutralized with the smell of the noni fruit, the taste is enriched, orange yellow color, transparent color and luster, harmonious aroma, full wine body, sour and sweet taste, no pungent odor, good aftertaste and typical tropical fruit flavor are obtained, and the noni compound fruit wine does not contain additives such as clarifying agents, bacteriostatic agents and the like and is healthy and safe.
Description
Technical Field
The invention relates to the field of composite fruit wine, and particularly relates to noni composite fruit wine and a preparation method thereof.
Background
Noni is a plant belonging to the genus Morinda of the family Rubiaceae, and has the effects of treating skin diseases, wound infection, heart disease, diabetes, arthritis, hypertension, dyspepsia, and oral ulcer. At present, the local noni fruits are planted in large quantities in China Hainan, Xisha Islands, Taiwan and the like. Modern pharmacology proves that the noni fruits contain functional components such as polysaccharides, phenols, anthraquinones and iridoids, and have the effects of resisting aging, resisting oxidation, resisting bacteria, inhibiting the growth of cancer cells and the like.
The fruit wine is wine prepared by fermenting sugar of fruit with yeast, contains fruit flavor and alcohol, can effectively retain nutrition of original fruit juice, and has high nutritive value. However, the fruit wine prepared from noni has strong pungent odor, and has the problems of thin wine body, low acidity and unbalanced taste.
Chinese patent CN105505680A "A noni composite fruit wine and its preparation method" discloses a method for preparing noni composite fruit wine with strong fruity flavor by adjusting and controlling pH value to overcome the defect that the traditional method can not start the fermentation procedure, but noni ripe fruit has strong pungent odor, fruit wine with better taste is difficult to prepare, the fiber content of noni young fruit and Chinese olive is high, the prepared fruit wine has low nutritive value and poor taste, and the flavor of the composite fruit wine is difficult to control.
Disclosure of Invention
Aiming at the problems, the invention provides noni composite fruit wine and a preparation method thereof.
The invention relates to noni composite fruit wine which comprises the following raw materials in parts by weight: 40-45 parts of noni, 11-16 parts of guava, 5-7 parts of wampee, 12-15 parts of jackfruit and 6-10 parts of muskmelon.
Preferably, the jack fruit is jack fruit shreds and/or jack fruit pulp.
Preferably, the guava is red-heart guava.
Preferably, the noni is a sarcocarp microsoft, with immature seeds.
The invention relates to a preparation method of noni composite fruit wine, which comprises the following steps:
(1) pretreating noni fruits: cleaning, drying and slicing noni, adding an ethanol solution and sulfur dioxide, soaking at low temperature to obtain a soaking solution and noni slices, and standing and fermenting the noni slices for 2-4 days;
(2) pulping: cleaning fructus Psidii Guajavae Immaturus, fructus melo, jack fruit and Clausena lansium, peeling fructus Psidii Guajavae Immaturus and fructus melo, slicing, mixing fructus Punicae Granati slice, fructus melo slice, Clausena lansium, jack fruit and fermented noni fruit slice, pulping, and adjusting sugar degree to obtain fruit pulp;
(3) fermentation: adding yeast into the fruit pulp, standing for 24-36 h, adding the soaking solution obtained in the step (1), fermenting in a closed manner, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Preferably, the ethanol solution is 75-85% by volume concentration.
Preferably, the addition amount of the sulfur dioxide is 30-35 mg/L.
Preferably, the low-temperature soaking is soaking for 6-8 hours at 10-20 ℃.
Preferably, the sugar degree of the fruit pulp liquid is 13-16 Brix.
Preferably, the inoculation amount of the yeast is 5-8 g of yeast inoculated in every 1L of fruit pulp.
Preferably, the yeast is selected from Hansenula anomala (Hansenula anomala), grape juice yeast (Saccharomyces uvarum) and Kloeckera citricola (Kloeeckera apiculata) which are mixed according to the quantity ratio of 1 (2-3) to (0.5-0.7).
Preferably, the fermentation temperature is 25-35 ℃, and the pH is 3.5-4.5.
Compared with the prior art, the invention has the beneficial effects that:
the noni composite fruit wine is prepared by taking noni as a main raw material and selecting guava, wampee and jack fruit to carry out mixed fermentation according to the fermentation characteristics of noni, so that the aroma of the guava, the wampee and the jack fruit is neutralized with the smell of the noni, the mouth feel is enriched, and the noni composite fruit wine which is orange yellow, transparent in color and luster, harmonious in aroma, full in wine body, sour and sweet, palatable, free of pungent odor, good in aftertaste and typical in tropical fruit flavor is obtained.
According to the preparation method of the noni composite fruit wine, noni fruits are soaked in ethanol at a low temperature, sulfur dioxide is added to remove pungent smell and soften the noni fruits, the noni fruits are mixed with guava, wampee and jack fruit and pulped after being naturally fermented, so that the problems of low juice yield of the noni fruits, bad smell of the noni fruit wine and difficulty in starting a fermentation process are solved, the sulfur dioxide is not added in the fermentation process, bad influence caused by residual sulfur dioxide can be avoided, the soaking liquid is added finally, and yeast is used for fermentation, so that the wine body fragrance is enriched.
The method selects the noni fruits with the pulp of Microsoft but immature seeds, and ensures the juice yield of the incompletely mature noni fruits while effectively removing the pungent smell of the noni fruits through pretreatment.
According to the invention, the Hansenula anomala, the grape juice yeast and the Klebsiella citrullus are added for fermentation, so that substances in fruit pulp can be fully utilized, the fragrance and active ingredients of noni, guava, wampee and jackfruit can be fully retained, and the fragrance and nutritional value of the noni composite fruit wine can be improved.
Detailed Description
In order that the technical content of the invention may be better understood, specific examples are provided below to illustrate the invention.
The noni composite fruit wine comprises the following raw materials in parts by weight: 40-45 parts of noni, 11-16 parts of guava, 5-7 parts of wampee, 12-15 parts of jackfruit and 6-10 parts of muskmelon.
Example 1
A noni compound fruit wine comprises the following raw materials: 4kg of noni, 1.6kg of red guava, 0.7kg of wampee, 1.2kg of jack fruit pulp and 0.6kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.5L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 35mg/L, soaking at 10 ℃ for 8h to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 2 d;
(2) pulping: taking red-heart guavas, muskmelon and jack fruit pulp and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, mixing the red-heart guavas, the muskmelon, the jack fruit pulp and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 8g of yeast into every 1L of fruit pulp, standing for 24h, adding the soaking solution obtained in the step (1), adjusting the temperature to 35 ℃, adjusting the pH to 4.5, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2.5: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Example 2
A noni compound fruit wine comprises the following raw materials: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.0L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, soaking for 7h at 18 ℃ to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 d;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Example 3
A noni compound fruit wine comprises the following raw materials: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.3L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 32mg/L, soaking at 35 ℃ for 5h to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 d;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Example 4
A noni compound fruit wine comprises the following raw materials: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.0L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, soaking for 7h at 18 ℃ to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 d;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing grape juice yeast and saccharomyces cerevisiae according to the quantity ratio of 1: 2;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Example 5
A noni compound fruit wine comprises the following raw materials: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting completely mature noni, cleaning, drying and slicing noni, adding 1.0L of ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, soaking at 18 ℃ for 7 hours to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 days;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Comparative example 1
The noni composite fruit wine comprises the following raw materials in parts by weight: 4.5kg of noni, 1.5kg of pomegranate, 0.6kg of wampee, 1.4kg of carambola and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.0L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, soaking for 7h at 18 ℃ to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 d;
(2) pulping: taking pomegranate, muskmelon eggplant, carambola and Chinese wampee, cleaning, peeling the pomegranate and the muskmelon eggplant, slicing the muskmelon eggplant, mixing the pomegranate, the muskmelon eggplant slices, the Chinese wampee, the carambola and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Comparative example 2
The noni composite fruit wine comprises the following raw materials in parts by weight: 4.5kg of noni, 1.5kg of red guava, 0.6kg of waxberry, 1.4kg of jackfruit shreds and 0.7kg of Hami melon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.0L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, soaking for 7h at 18 ℃ to obtain soaking solution and noni slices, and standing and fermenting the noni slices for 4 d;
(2) pulping: taking red-heart guavas, Hami melons, jackfruit shreds and red bayberries, cleaning, peeling and slicing the red-heart guavas and the Hami melons, then mixing the red-heart guavas slices, the Hami melon slices, the red bayberries, the jackfruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Comparative example 3
The noni composite fruit wine comprises the following raw materials in parts by weight: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, drying, slicing, adding 1.0L ethanol solution into each 1kg of noni slices, adding sulfur dioxide, wherein the content of sulfur dioxide in the mixture of noni and ethanol solution is 30mg/L, and soaking at 18 ℃ for 7h to obtain soaking solution and noni slices;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Comparative example 4
The noni composite fruit wine comprises the following raw materials in parts by weight: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with immature pulp and Microsoft seed, cleaning noni, oven drying, slicing, adding ethanol solution, soaking at 18 deg.C for 7 hr to obtain soaking solution and noni slices, and standing for fermentation for 4 d;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the fermented noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adding the soaking solution obtained in the step (1), adjusting the temperature to 30 ℃, adjusting the pH to 4.0, performing closed fermentation, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Comparative example 5
The noni composite fruit wine comprises the following raw materials in parts by weight: 4.5kg of noni, 1.5kg of red guava, 0.6kg of wampee, 1.4kg of jack-fruit shreds and 0.7kg of muskmelon.
The preparation method of the noni compound fruit wine comprises the following steps:
(1) pretreating noni fruits: selecting noni with pulp of Microsoft and immature seeds, cleaning noni, drying, and slicing to obtain noni slices;
(2) pulping: taking red-heart guavas, muskmelon, jack-fruit shreds and wampee, cleaning, peeling and slicing the red-heart guavas and the muskmelon, then mixing the red-heart guavas slices, the muskmelon slices, the wampee, the jack-fruit shreds and the noni slices, pulping, and adjusting the sugar degree to 13-16 Brix to obtain fruit pulp;
(3) fermentation: adding 6g of yeast into every 1L of fruit pulp, standing for 36h, adjusting the temperature to 30 ℃, adjusting the pH to 4.0, sealing and fermenting, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine; the yeast is obtained by mixing hansenula anomala, saccharomyces uvarum and kluyveromyces citriodorus according to the quantity ratio of 1:2: 0.7;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
Test example 1 physical and chemical indexes
The alcohol content is detected according to GB 5009.225-2016 (determination of alcohol concentration in national standard wine for food safety);
other items are detected according to GB/T15038-;
TABLE 1 physical and chemical indexes
The noni composite fruit wine disclosed by the invention is low in total sulfur dioxide content, 8-15% vol of alcoholic strength, 5.2-8.5 g/L of total acid, 13.65-36.38 g/L of total sugar, 12.6-15.2 g/L of dry extract, 2-7 mg/L of total sulfur dioxide and 21-47 cfu/mL of total colony count, and meets the semi-sweet fruit wine standard in NY/T1508 and 2017 green food fruit wine.
Test example 2 fruit wine ingredient analysis
Taking the noni composite fruit wine finished product obtained after fermentation, and measuring the contents of total phenols, total flavonoids, clausenamides and carotenoids, wherein the results are shown in a table 2;
the total phenol determination method comprises the following steps: gallic acid standard solutions (0, 20, 40, 60, 80, 100. mu.g/mL) were prepared by measurement using the Folin-phenol method. Putting 0.1mL of noni composite fruit wine into a test tube, adding 0.5mL of Fulin phenol reagent and 7.9mL of water, reacting for 5min, adding 1.5mL of 10% sodium carbonate solution, standing at room temperature in a dark place for 2h, measuring absorbance at the wavelength of 760nm, drawing a standard curve by taking the concentration of gallic acid as an abscissa and the absorbance as an ordinate, and calculating the total phenol concentration according to the standard curve.
The method for measuring the total flavonoids comprises the following steps: the determination is carried out according to appendix G of GB/T12143 + 2008 'general analysis method for beverages';
the method for measuring clausenamide comprises the following steps: the determination is carried out by adopting high performance liquid chromatography, and the determination conditions are as follows:
chromatographic conditions are as follows: kromasil C18 silica gel matrix liquid chromatography column (250 × 4.6mm, 5 μm), diode dot matrix detector, detection wavelength: 257 nm; mobile phase: acetonitrile-methanol-water (20:16: 62); flow rate: 1.0 mL/min; the column temperature is 20 ℃; the sample introduction amount is 2 mu L, and the sample introduction mode is as follows: automatic sample introduction;
carotenoid assay method: the standard solution of beta-carotene (0, 20, 40, 60, 80, 100. mu.g/mL) was prepared by spectrophotometry. Taking 1mL of noni compound fruit wine, adding 15mL of petroleum ether-acetone mixed solution (petroleum ether: acetone is 4: 1), performing ultrasonic extraction for 20min at room temperature, repeating extraction for 2 times, filtering and combining filtrates, fixing the volume in a 50mL brown volumetric flask, measuring absorbance at 448nm, drawing a standard curve by taking the carotene concentration as an abscissa and the absorbance as an ordinate, and calculating the carotenoid concentration according to the standard curve;
TABLE 2 fruit wine content of active ingredients
The noni composite fruit wine is rich in phenols, flavones, clausenamides and carotenoids, and has high nutritional value.
Compared with the example 2, the example 4 adopts different yeast components for fermentation, the fermentation is incomplete, and the content of effective components is low; example 5 the mature noni fruit is used for fermentation, the fermentation effect is poor, and the content of the effective components in the fruit wine is low.
Compared with the embodiment 2, the fermentation raw materials of the comparative examples 1-2 have different compositions from the invention, and the prepared fruit wine has lower content of effective components; compared with the method of the invention, the noni pretreatment of the comparative examples 3 and 5 has the advantages of less effective component outflow and low effective component content in the fruit wine.
Test example 3 sensory evaluation
Analyzing according to GB/T15038-;
TABLE 3 sensory evaluation results
According to evaluation results, the noni composite fruit wine prepared by the invention is orange yellow, transparent in color, free of precipitate, harmonious in fragrance, elegant in fruit fragrance and bouquet, plumpy in wine body, sour and sweet in taste, free of pungent odor and astringent taste, good in aftertaste and typical in tropical fruit flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The noni composite fruit wine is characterized by comprising the following raw materials in parts by weight: 40-45 parts of noni, 11-16 parts of guava, 5-7 parts of wampee, 12-15 parts of jackfruit and 6-10 parts of muskmelon.
2. Noni composite fruit wine according to claim 1, wherein the jack fruit is jack fruit shreds and/or jack fruit pulp.
3. The noni composite fruit wine of claim 1, wherein said guava is red-heart guava.
4. The noni composite fruit wine of claim 1, wherein said noni is a sarcocarp microsoft, whose seeds are not yet ripe.
5. A method for preparing noni compound fruit wine according to any one of claims 1 to 4, comprising the steps of:
(1) pretreating noni fruits: cleaning, drying and slicing noni, adding an ethanol solution and sulfur dioxide, soaking at low temperature to obtain a soaking solution and noni slices, and standing and fermenting the noni slices for 2-4 days;
(2) pulping: cleaning fructus Psidii Guajavae Immaturus, fructus melo, jack fruit and Clausena lansium, peeling fructus Psidii Guajavae Immaturus and fructus melo, slicing, mixing fructus Punicae Granati slice, fructus melo slice, Clausena lansium, jack fruit and fermented noni fruit slice, pulping, and adjusting sugar degree to obtain fruit pulp;
(3) fermentation: adding yeast into the fruit pulp, standing for 24-36 h, adding the soaking solution obtained in the step (1), fermenting in a closed manner, and stopping fermentation when the sugar degree is 3-6 Brix to obtain fermented wine;
(4) aging: filtering the fermented wine, aging, clarifying, and sterilizing to obtain noni composite fruit wine.
6. The method for preparing noni composite fruit wine according to claim 5, wherein the addition amount of the sulfur dioxide is 30-35 mg/L.
7. The method for preparing noni composite fruit wine according to claim 5, wherein the low-temperature soaking is soaking for 6-8 hours at 10-20 ℃.
8. The method for preparing noni composite fruit wine according to claim 5, wherein the sugar degree of the fruit juice is 13-16 Brix.
9. The method for preparing noni composite fruit wine according to claim 5, wherein the addition amount of the yeast is 5-8 g of yeast added to 1 liter of fruit pulp; the yeast is obtained by mixing hansenula anomala, grape juice yeast and Kluyveromyces limonum according to the quantity ratio of 1 (2-3) to 0.5-0.7.
10. The method for preparing noni composite fruit wine according to claim 5, wherein the fermentation temperature is 25-35 ℃ and the pH is 3.5-4.5.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110720283.7A CN113528276B (en) | 2021-06-28 | 2021-06-28 | Noni composite fruit wine and preparation method thereof |
| PCT/CN2021/127702 WO2023273076A1 (en) | 2021-06-28 | 2021-10-29 | Morinda citrifolia composite fruit wine and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110720283.7A CN113528276B (en) | 2021-06-28 | 2021-06-28 | Noni composite fruit wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113528276A true CN113528276A (en) | 2021-10-22 |
| CN113528276B CN113528276B (en) | 2022-06-28 |
Family
ID=78097036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110720283.7A Active CN113528276B (en) | 2021-06-28 | 2021-06-28 | Noni composite fruit wine and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN113528276B (en) |
| WO (1) | WO2023273076A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115369000A (en) * | 2022-07-29 | 2022-11-22 | 诺尼嘉(海南)生物酿造有限公司 | Noni brewed fruit vinegar and preparation method thereof |
| WO2023273076A1 (en) * | 2021-06-28 | 2023-01-05 | 海南华美益实业有限公司 | Morinda citrifolia composite fruit wine and preparation method therefor |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940290A (en) * | 2012-11-27 | 2013-02-27 | 俞丹 | Method for preparing Noni juice |
| CN104450392A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Compound berry wine and preparation method thereof |
| CN105505680A (en) * | 2016-02-23 | 2016-04-20 | 云南省热带作物科学研究所 | Compound noni fruit wine and preparation method thereof |
| CN107012046A (en) * | 2017-05-21 | 2017-08-04 | 赵新春 | A kind of promise Buddhist nun fruit wine and brandy and its one-step method manufacturing process |
| CN107557201A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of noni wine and preparation method thereof |
| CN107557245A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of promise Buddhist nun papaya wine and preparation method thereof |
| WO2019018803A1 (en) * | 2017-07-20 | 2019-01-24 | University Of The Sciences | Compositions and methods for brewing sour beer |
| CN109370839A (en) * | 2018-11-23 | 2019-02-22 | 谢伟杰 | A kind of fermented type honey Calusena lansium wine and preparation method thereof |
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200822869A (en) * | 2006-11-29 | 2008-06-01 | Te-Shen Chen | Deodorization and fermentation method for noni fruits |
| CN101130729B (en) * | 2007-09-18 | 2011-08-17 | 华南农业大学 | Low alcohol lychee wine and brewing method of the same |
| CN104745352A (en) * | 2013-12-25 | 2015-07-01 | 梁槟 | Method for making fruit wine |
| CN105062849A (en) * | 2015-08-04 | 2015-11-18 | 天津科技大学 | Solid state fermentation-based hawthorn fruit wine brewing technology |
| CN113528276B (en) * | 2021-06-28 | 2022-06-28 | 海南华美益实业有限公司 | Noni composite fruit wine and preparation method thereof |
-
2021
- 2021-06-28 CN CN202110720283.7A patent/CN113528276B/en active Active
- 2021-10-29 WO PCT/CN2021/127702 patent/WO2023273076A1/en unknown
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940290A (en) * | 2012-11-27 | 2013-02-27 | 俞丹 | Method for preparing Noni juice |
| CN104450392A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Compound berry wine and preparation method thereof |
| CN105505680A (en) * | 2016-02-23 | 2016-04-20 | 云南省热带作物科学研究所 | Compound noni fruit wine and preparation method thereof |
| CN107557201A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of noni wine and preparation method thereof |
| CN107557245A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of promise Buddhist nun papaya wine and preparation method thereof |
| CN107012046A (en) * | 2017-05-21 | 2017-08-04 | 赵新春 | A kind of promise Buddhist nun fruit wine and brandy and its one-step method manufacturing process |
| WO2019018803A1 (en) * | 2017-07-20 | 2019-01-24 | University Of The Sciences | Compositions and methods for brewing sour beer |
| CN109370839A (en) * | 2018-11-23 | 2019-02-22 | 谢伟杰 | A kind of fermented type honey Calusena lansium wine and preparation method thereof |
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| LIU CHANG-HONG: "Extraction and Characterization of Antioxidant Compositions From Fermented Fruit Juice of Morinda citrifolia (Noni)", 《AGRICULTURAL SCIENCES IN CHINA》 * |
| 龚敏等: "诺丽鲜果与诺丽发酵汁的挥发性成分的对比研究", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023273076A1 (en) * | 2021-06-28 | 2023-01-05 | 海南华美益实业有限公司 | Morinda citrifolia composite fruit wine and preparation method therefor |
| CN115369000A (en) * | 2022-07-29 | 2022-11-22 | 诺尼嘉(海南)生物酿造有限公司 | Noni brewed fruit vinegar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113528276B (en) | 2022-06-28 |
| WO2023273076A1 (en) | 2023-01-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113528276B (en) | Noni composite fruit wine and preparation method thereof | |
| CN102851165A (en) | Processing method of rose aromatized wine | |
| CN107299013A (en) | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur | |
| WO2022206232A1 (en) | Fermented apple cider containing chinese privet and preparation method therefor | |
| CN104357263A (en) | Condensed cold impregnated bulk wine and production method thereof | |
| CN106753951A (en) | The method that beer stability is improved using lycium ruthenicum | |
| Elez Garofulić et al. | The influence of processing on physico-chemical parameters, phenolics, antioxidant activity and sensory attributes of elderberry (Sambucus nigra L.) fruit wine | |
| CN104194996B (en) | A kind of Hylocereus undatus mulberry fruit wine and preparation method thereof | |
| CN115093918A (en) | Hovenia acerba tea wine and brewing method thereof | |
| CN107057905A (en) | The preparation method of onion Longstamen Onion Bulb ginseng claret | |
| Bautista-Ortín et al. | The effect of grape ripening stage on red wine color | |
| CN108165409B (en) | Red wine containing snow pear and black chokeberry and preparation method of red wine | |
| KR100342709B1 (en) | Process for Preparing Rice Wine Containing Bamboo Components | |
| CN110669619A (en) | Black chokeberry onion fermented wine and preparation method thereof | |
| CN115029200A (en) | Aronia melanocarpa fruit wine and brewing method thereof | |
| Kumar et al. | Bio-processing and analysis of mixed fruit wine manufactured using Aegle marmelos and Phoenix dactylifer | |
| CN107557222A (en) | A kind of compound brandy brewage process | |
| DARMAN et al. | Development of water melon (Citrullus vulgaris L.) red wine | |
| CN100400638C (en) | Brewing method for Chinese wolfberry fruit and grape mixed fermentation wine | |
| CN113817553A (en) | Production method of antioxidant blackcurrant-raisin fruit wine | |
| CN116410830A (en) | Apple and white grape composite fruit wine and preparation method thereof | |
| CN104862197A (en) | Colorless cherokee rose fruit wine producing method | |
| CN116814360A (en) | Manufacturing process of banana fruit wine | |
| CN117143692A (en) | Rose honey wine and preparation method thereof | |
| Shrestha et al. | Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |