CN113930309A - Blackcurrant and watermelon mixed fruit wine and preparation method thereof - Google Patents

Abstract

The invention provides a preparation method of blackcurrant and watermelon mixed fruit wine, which comprises the following processes: crushing/enzymolysis, fermentation and the like to finally obtain the mixed fruit wine. According to the invention, the currant fruit is taken as a raw material, watermelon juice, white granulated sugar and the like are added to improve the taste of the product, the effective active ingredients of the Tibet plateau currant are retained to the maximum extent through a fermentation technology, the optimal preparation process conditions of the mixed fruit wine of the currant are obtained, the research results can enrich the variety of the mixed fruit wine, the theoretical basis is provided for the preparation of the novel mixed fruit wine of the currant, and the thought is provided for the resource development of the novel mixed fruit wine of the currant.

Description

Blackcurrant and watermelon mixed fruit wine and preparation method thereof

Technical Field

The invention relates to the field of food.

Background

The black currant has high nutritive and medicinal value. The fruit of Ribes is rich in vitamin A, B, C, D, and can be used for making beverage and wine. The fruit can also be used as a medicine, has the function of relieving exterior syndrome, is decocted in water for oral administration, is mainly used for treating cold, has the effects of treating irregular menstruation, enriching blood and nourishing brain, promoting blood circulation, reducing blood fat and the like, and has better effects on treating red and white dysentery, arthritis, nephritis and vitamin deficiency. The bud, flower and tender leaf of Ribes nigrum can be drunk with boiling water, and can be used as tea substitute, and has effects of clearing heat, improving eyesight, moistening liver, promoting diuresis, tonifying heart, and resisting bacteria. The flavonoid active ingredients contained in the roots, leaves and fruits of the black currant provide theoretical basis for softening blood vessels, reducing blood fat and regulating blood.

In addition, coumarin compounds and flavonoid compounds rich in Ribes nigrum can be used as insecticides, bactericides, plant growth regulators and the like in the field of pesticides. The unsaturated fatty acid contained in the black currant seed has pharmacological effects of reducing cholesterol, preventing arteriosclerosis, enhancing immunity, delaying aging, etc. The seed contains more than 16% of oil, and can also be used for squeezing oil. Meanwhile, the scirpus plants have regular crowns, small and delicate flowers, bright green leaves, various leaf shapes, glittering and translucent fruits, rich colors, strong cold resistance, disease resistance and insect resistance and low cultivation cost, so the scirpus plants have good ornamental value and are also used as landscaping tree species. Therefore, the black currant plants have great economic value and obvious ecological value, and the development and application of the black currant wild plant resources have important significance.

According to data survey, the annual growth rate of 2011-2016 fruit wines (namely, fruit wine and wine) is 28.60%, 29.31%, 31.43%, 15.47%, 15.13% and 17.86%, respectively. The growth rate of the fruit wine is higher than 5.22 percent of the growth rate of the whole wine industry in 2016. Meanwhile, recent data show that the annual average consumption of Chinese fruit wine is 0.2-0.3L, and the annual average consumption of the world is 6L, which means that the consumption level of Chinese fruit wine is much lower than that of other developed countries. From data, the fruit wine market in China has a good development situation, huge market demand and rising space at present.

However, whether the black currants can be used for developing fruit wine, especially fruit wine with good taste, can greatly influence the development value of the fruit wine.

Disclosure of Invention

According to the national standard of high-quality food fruit wine, the fruit wine can be divided into pome fruits, berry fruits, stone fruits, citrus fruits, melons and various raw material mixtures according to the difference of raw materials, wherein the pome fruit wine mainly takes cider as the main component, the berry fruit wine mainly takes grape wine as the main component in the market, and the stone fruits mainly take green plum fruits as the main component. Citrus fruits are divided into 4 types of fruit wine of pomelo, mandarin orange, orange and tangerine, and mixed fruits are common according to the current market, such as red date grape fruit wine of Zhang Ruyi and the like.

According to the sugar content, the wine can be divided into dry fruit wine (less than or equal to 4.0g/L calculated by glucose), semi-dry fruit wine (less than or equal to 12.0 sec, semi-sweet fruit wine (less than or equal to 45.0g/L) and sweet fruit wine (more than 45.0g/L), low-degree fruit wine (less than or equal to 17%) and high-degree fruit wine (more than 18%) according to the alcohol content, and in addition, the wine can be divided into fermentation type fruit wine, distillation type fruit wine and blending type fruit wine at present according to the brewing method.

The invention proposes that the black currant is prepared into the fermented fruit wine with good mouthfeel, in order to enrich the mouthfeel of the fruit wine and win the favor of more people, the invention proposes to select some raw materials suitable for the combination of the black currant, and the fruit wine with good mouthfeel is expected to be prepared.

The pulp of the watermelon is crisp, tender, sweet and juicy, belongs to cucurbitaceae, and is mainly grown on oasis of the basins such as the soongar, the Tarim and the like in China; the watermelon contains various abundant vitamins and minerals and has the effects of relieving cough and asthma, and relieving summer heat and clearing heat; the sugar of watermelon can supplement nutrition for patients with nephritis, and the fresh watermelon juice can increase skin elasticity of human body, thereby reducing wrinkle growth.

However, no report is available for preparing wine or beverage by mixing watermelon with black currant.

Specifically, the invention provides a preparation method of black currant and orange mixed fruit wine, which comprises the following processes:

(1) crushing black currants, wherein the mass ratio of the crushed black currants to watermelon juice is 1: 2-3 mixing;

(2) performing enzymolysis at 35-45 deg.C;

(3) adjusting the pH value to 4.5-5.5;

(4) adding sugar in an amount of 30-40% to the juice;

(5) fermenting the yeast for 5-9 days;

(6) filtering and centrifuging to obtain mixed fruit wine.

The fruit wine prepared by the invention has proper sour and sweet taste, slightly sweet aftertaste and clear color.

In the invention, the conventional crushing mode is selected for crushing, and the aim is to ensure that the raw materials are better contacted with enzyme so as to facilitate complete enzymolysis, such as chopping, crushing, mashing and the like.

For the enzymatic hydrolysis, a commonly used enzyme is selected, for example, cellulase, pectinase, amylase, protease, etc. The enzymolysis temperature mainly keeps the enzyme activity, and the optimum enzymolysis temperature is selected according to different enzyme types.

The fermentation sugar is generally selected from sucrose, but is not limited to the form of sucrose.

The pH regulator of the present invention may be selected from commonly used acids and bases, and the bases may be selected from sodium bicarbonate, sodium carbonate, and the like. The acid is typically selected from citric acid and the like.

The yeast of the invention is selected from acid-reducing yeast.

According to the invention, the currant fruit is taken as a raw material, watermelon juice, white granulated sugar and the like are added to improve the taste of the product, the effective active ingredients of the Tibet plateau currant are retained to the maximum extent through a fermentation technology, the optimal preparation process conditions of the mixed fruit wine of the currant are obtained, the research results can enrich the variety of the mixed fruit wine, the theoretical basis is provided for the preparation of the novel mixed fruit wine of the currant, and the thought is provided for the resource development of the novel mixed fruit wine of the currant.

The black currant fruit is broken only by breaking the skin, and excessive breakage can cause excessive suspended matters, so that the later clarification is influenced, the wine taste is bitter and astringent, and the overall taste is influenced.

The temperature difference between the yeast activating solution and the fermentation liquid is less than 10 ℃, so that the influence on the activity of the yeast caused by the violent change of the metabolic environment is avoided, and the experimental result is further influenced.

The raw material Qinghai-Tibet plateau blackcurrant has the characteristic of the largest mouthfeel of extremely sour, and the juice is thick, so sweet and juicy watermelon juice is selected as an auxiliary material, and acid-reducing yeast is added for experimental research to achieve the purpose of improving the mouthfeel. From the experimental results it can be seen that: the optimal ratio of the raw materials to the auxiliary materials is 1:2.5, and the appearance of the fruit wine is clear and bright and is watermelon.

Influence of pH on quality of mixed fruit wine: sodium bicarbonate is added to the mixture to adjust the pH and neutralize to some extent the acidity of the raw material of black currant. However, the watermelon juice also contains acid-producing substances, and the taste of the whole fruit wine is also influenced to a certain extent along with the end of fermentation, so that the taste of the mixed fruit wine of the black currant and the watermelon juice is optimal when the pH value is 4.5 according to the test result.

Influence of sugar addition on quality of mixed fruit wine: in the process of influencing the quality of mixed fruit wine, the most obvious influence factor is the amount of added sugar, the alcoholic strength of fruit wine fermentation is obviously influenced, namely within a certain fermentation day, the more the added sugar is, the higher the alcoholic strength is, and a sugar degree gradient can approximately produce 1vol of alcohol. Therefore, in the experimental research, when the adding amount of the sugar is 35%, the sour and sweet taste of the mixed fruit wine of the black currant and the watermelon juice is proper, and the mixed fruit wine meets the quality requirement of general fruit wine. And the higher the sugar degree, the higher the wine yield.

Influence of fermentation time on quality of mixed fruit wine: the experiment only researches that the longest fermentation time period is 7d, namely within a certain fermentation time, the longer the fermentation time is, the higher the alcoholic strength is, the later period of the main fermentation is not too large in the increase amplitude change, probably because of the reaction of watermelon and sugar, the taste of the fruit wine fermented for the fifth day is better for the taste requirement of the mixed fruit wine, and the fruit wine has light fruity flavor and sweet taste, and has unique wine brewing taste and astringent taste of dry red wine which is relatively accordant with the fruit wine fermented for the last two days by women. After fermentation, the wine rate, the alcoholic strength, the pH value and the reducing sugar content need to be measured in time, otherwise, the later fermentation of the fruit wine can influence the measurement result.

Drawings

FIG. 1 Effect of initial pH on blended wine quality

FIG. 2 Final pH and alcohol yield trends

FIG. 3 influence of initial sugar addition on quality of blended wines

FIG. 4 Effect of initial sugar addition on quality of blended wines

FIG. 5 Effect of Main fermentation time on sensory score of Mixed fruit wine

FIG. 6 influence of the Main fermentation time on the Final pH and the wine yield of the Mixed wine

Detailed Description

Blackcurrant (Ribes stenocarpum Maxim): collected from Qinghai to help each other; watermelon: commercially available (watermelon, Xinjiang); white granulated sugar: shandong Yahui sugar industry Co., Ltd; sodium bicarbonate: jiangsu teaching equipment research ltd; pectinase, fermentation auxiliary agent (yeast nutrient, including free nitrogen element, various vitamins and minerals, etc. to provide nitrogen and growth factor nutrient for yeast), and acid-reducing yeast (fermentation temperature 18-28 deg.C): cigarette platform Diboshi from brewing Co., Ltd; HM agar, eosin methylene blue: hangzhou microbial agents, Inc.

Example 1

Treatment of raw materials: selecting fresh black currant fruit and watermelon, washing black currant with purified water for 1-2 times, manually crushing, and processing excessive residue;

enzymatic pectolyase: adding pectinase into the mixed solution of Ribes nigrum and watermelon juice, dissolving in water bath at 40 deg.C, and standing for at least 2 hr;

adjusting the pH value: adjusting the acidity of the mixed juice of black currant with sodium bicarbonate to a range suitable for fermentation;

inoculating yeast: preparing 5% of sugar water, activating the acid-reducing yeast by using the sugar water according to the mass ratio of 1:10 at room temperature for 15-20 minutes until fine foams appear, and successfully activating.

Fermentation aid: adding the fermentation aid into the fermentation liquor on the next day of fermentation, and shaking up;

starting fermentation: after the fermentation is started, slightly shaking the fermentation bottle every day for three consecutive days, and loosening the bottle cap to prevent the bottle from bursting due to excessive generation of carbon dioxide. In the later period, the air is not needed to shake, and only the air is needed to be discharged.

Filtering and centrifuging: after the main fermentation is finished, the fermentation liquor is filtered by using sterile gauze, and the filtered clear liquid is centrifuged.

EXAMPLE 2 Process study

1. Fermentation process optimization single factor test

(1) Influence of initial pH on fruit wine fermentation: fixing the initial sugar addition amount to be 25%, the fermentation temperature to be 28 ℃, adding 0.002% of pectinase, adding 0.002% of acid-reducing yeast and 0.01% of fermentation auxiliary agent, respectively, fermenting for 8 days, setting the initial pH values to be 3, 3.5, 4, 4.5, 5, 5.5 and 6, respectively, observing the influence of different initial pH values on the quality of the mixed fruit wine, performing sensory evaluation, and determining the optimal pH value.

(2) Effect of initial sugar addition on fermentation: fixing the pH value of initial fermentation to be 4.5, the fermentation temperature to be 28 ℃, adding 0.002% of pectinase, adding 0.02% of acid-reducing yeast and 0.01% of fermentation aid, respectively, fermenting for 8 days, setting the initial sugar addition amounts to be 10%, 15%, 20%, 25%, 30%, 35%, 40% and 45% respectively, observing the influence of different sugar addition amounts on the quality of the mixed fruit wine, performing sensory evaluation, and determining the optimal sugar addition amount.

(3) Effect of main fermentation time on fermentation: fixing the initial pH value to be 4.5, adding 25% of sugar, fermenting at 28 ℃, adding 0.002% of pectinase, adding 0.02% of acid-reducing yeast and 0.01% of fermentation aid, setting the main fermentation time to be 3d, 4d, 5d, 6d, 7d, 8d and 9d respectively, fermenting, inspecting the influence of different main fermentation times on the quality of the mixed fruit wine, performing sensory evaluation, and determining the optimal main fermentation time.

2. Fermentation process optimization orthogonal test

And selecting the optimum initial pH value, the sugar addition amount and the fermentation time by taking the sensory score as an investigation index, and carrying out three-factor three-level orthogonal test design to determine the optimal preparation process parameters of the blackcurrant mixed fruit wine.

3. Measurement index

(1) And (3) measuring and detecting the alcoholic strength and the pH value: directly measuring the alcohol content of the mixed fruit wine of black currants by using an alcohol meter

(2) Determination of liquor yield: after the main fermentation is finished, filtering the pomace to collect liquor, measuring the liquor volume and recording as V (ml)

The liquor yield was calculated according to the following formula:

calculating the formula:

in the formula: v-wine volume (ml); p-liquor alcohol content (% vol); m: consumption raw material amount (g)

(3) Determination of reducing sugar content

Preparation of solution A: 3.75g of copper sulfate and 0.0125g of methylene blue are added into a volumetric flask of 250 ml;

preparation of solution B: firstly, respectively weighing 25g of potassium sodium tartrate and 37.5g of sodium hydroxide, dissolving the potassium sodium tartrate and the sodium hydroxide in water, then adding 2g of potassium ferrocyanide, and putting the mixture into a 250ml volumetric flask for constant volume;

preparation of glucose standard solution: 0.25g glucose, 5ml hydrochloric acid, constant volume to 250ml volumetric flask.

Mixing 5ml of A liquid and 5mlB liquid in equal volume (mixing B liquid into A liquid), pouring the mixed liquid into a 250ml triangular flask, adding 50ml of distilled water, shaking to mix uniformly, adding 2-3 glass beads, heating on an electric furnace, controlling to boil within 2min, titrating with prepared glucose standard liquid in a boiling state, when the blue color of the solution is about to dissipate to be blood color, dropwise adding 2 drops of methyl blue indicator liquid, titrating until the color disappears, changing the color of the solution to be light yellow or colorless, and recording the volume of the glucose standard liquid with the phase difference change.

Equal volumes of 5ml of solution A and 5ml of solution B were mixed (note that solution B was mixed into solution A), the mixture was poured into a 250ml flask, then 50ml of distilled water was added, shaken until homogeneous, heated to boiling for 2 minutes, then about 2 drops of the methine blue indicator solution were added, glucose was titrated to the end point (kept boiling) over 1 minute, and the volume V consumption was recorded. The other 8 samples are measured in the steps, and the reducing sugar content of each sample is calculated. The calculation formula is as follows:

in the formula: 5ml each of the fibrin reagent A, B relative to glucose in grams, g; m is the mass of glucose, g; v is the volume of the glucose standard solution consumed, ml.

In the formula: x: the content of reducing sugars in the sample (calculated as glucose%) (ii) a 5ml each of the fibrin reagent A, B relative to glucose in grams, g; v1: volume of sample wine (mL) aspirated at the time of titration; v2: average volume of sample solution consumed (mL) at the time of assay; v₃: volume of sample consumed (mL).

(4) And (3) detection of microbial indexes: the total number of Escherichia coli and colonies was determined according to GB/T4789.3-2008 and GB/T4789.2-2008.

Sensory evaluation of 4 blackcurrant blended fruit wine

Sensory indexes are as follows: after the main fermentation is finished, 10 food professional classmates are selected to conduct sensory evaluation (full score of 100) on the mixed fruit wine of the black currant and the watermelon juice from the four aspects of appearance, color, aroma, taste and typicality of the mixed fruit wine, and sensory evaluation scoring standards of the mixed fruit wine are shown in table 1.

TABLE 1 sensory evaluation criteria for blended fruit wines

5 results and analysis

5.1 Effect of initial pH on fermentation

FIG. 1 is a graph showing the effect of initial pH on sensory score and alcohol content of blended wines. As can be seen from the figure, the alcoholic strength is in a rising trend along with the increase of the pH value, and the alcoholic strength is almost unchanged at the later stage of the main fermentation, and the final alcoholic strength is 18 degrees; when the pH value is 4.5, the sensory score is the highest and is 86 points, because the taste of the mixed fruit wine is proper in sweetness and sourness, but when the pH value exceeds 4.5, the sensory score is lower, and the wine body has obvious bitter taste due to the fact that excessive sodium bicarbonate is added during pH adjustment. Therefore, the optimum pH is selected to be 4.5.

FIG. 2 shows the effect of different initial pH values on the wine yield and final pH of the mixed wine. As can be seen from the figure, the influence on the final pH value is little in the process of fruit wine fermentation; as the initial pH value is increased, the liquor yield is increased, the maximum value of the liquor yield is 17.53%, and the minimum value is 13.06%.

5.2 Effect of initial sugar addition on fermentation

FIG. 3 is the effect of initial sugar addition on the quality of mixed fruit wine, which can be seen from the figure: the alcoholic strength is increased along with the increase of the added sugar amount, when the added sugar amount is 35%, the alcoholic strength is 20 degrees at the highest, but in the test range, when the added sugar amount is the largest, the alcoholic strength is not the highest, probably because the metabolic capacity of yeast is influenced along with the end of the main fermentation, and the alcoholic strength is reduced on the contrary; the influence of the initial sugar addition amount on the quality of the mixed fruit wine is obvious, when the initial sugar addition amount is 35%, the sensory score is the highest and is 87 minutes, the sour and sweet degree of the mixed fruit wine is proper, namely the fermentation effect is the best, and when the initial sugar addition amount is lower than or higher than 35%, the sensory score is lower, possibly because the unique fruit flavor or the fatness of the fruit wine is not achieved. Thus, the optimum initial sugar addition amount was determined to be 35%.

FIG. 4 is a graph showing the effect of initial sugar addition on final pH and alcohol content of blended wines. As can be seen from the figure: the initial sugar adding amount has little influence on the final pH value of the mixed fruit wine and shows a gentle trend. When the adding amount of the sugar is 40%, the wine yield of the mixed fruit wine is not obviously increased any more, the sugar is used as a fermentation substrate to be utilized by yeast to generate alcohol, and the alcohol content of the sample with more adding amount of the sugar is lower along with the end of the main fermentation time.

5.3 Effect of Main fermentation time on fermentation

FIG. 5 is a graph showing the effect of main fermentation time on sensory score and alcohol content of blended wines. As can be seen from the figure, the longer the main fermentation time is, the higher the alcoholic strength is; the sensory score is highest at 87.5 points after 7 days of fermentation, and after 7 days, the sensory score is in a descending trend, probably because most of people participating in sensory evaluation are girls, sweet wine is favored, and the longer the main fermentation is, the more astringent the taste of the fruit wine is, and the influence on the taste of the wine body is. The optimum conditions for the main fermentation time chosen for this experiment were 7 days.

FIG. 6 shows the effect of main fermentation time on final pH and yield of mixed wine. As can be seen from the figure, the liquor yield increased with the increase of the fermentation time in the main fermentation period; the main fermentation time has little influence on the final pH of the mixed fruit wine and shows a gentle trend.

5.4 fermentation Process optimization Quadrature test

TABLE 2 orthogonal test factor horizon

TABLE 3 fermentation conditions optimization of orthogonal test results and analysis

Table 2 is a factor level table of the orthogonal test of the major fermentation process of blackcurrant, and table 3 is an analysis table of the orthogonal test results, as shown in table 3: the main sequence and the secondary sequence influencing the mixed fruit wine sensory score of the black currants are B>C>A is the main factor influencing the quality of the fruit wine when the sugar addition amount of the fruit wine is added, and the main factor is the main fermentation time and the initial pH value, wherein the influence of the pH value is relatively small. The optimal preparation process condition combination of the mixed fruit wine is A₁B₂C₂The optimal fermentation conditions of the mixed fruit wine of the black currant and the watermelon juice are as follows: initial pH was 4.5, initial sugar addition was 35%, and main fermentation time was 7 days. At the moment, the fruit wine has proper sour and sweet taste, slightly sweet aftertaste, clear color and luster and 88-point sensory score.

5.5 product quality and hygiene Standard

(1) Sensory index

Appearance: is clear and bright; color: the color of watermelon pulp is bright red; fragrance: the fruit fragrance is elegant, and the wine fragrance is pleasant; the mouthfeel is as follows: the wine is palatable in sour and sweet taste, full in body, slightly sweet in aftertaste, clear and transparent, and free of turbidity.

(2) Physical and chemical indexes

Under the best preparation process conditions, the alcohol content of the mixed fruit wine is 18% vol, the final pH value is 5, the wine yield is 21.6%, and the reducing sugar content is 2.4 g/L.

(3) Hygiene indicators

The total number of bacteria in the black currant mixed fruit wine is less than or equal to 25/ml and less than or equal to 300/ml, and the black currant mixed fruit wine meets the hygienic standard of fruit wine.

Claims (9)

1. A preparation method of blackcurrant and watermelon mixed fruit wine is characterized by comprising the following steps: the method comprises the following processes:

(1) crushing black currants, wherein the mass ratio of the crushed black currants to watermelon juice is 1: 2-3 mixing;

(2) performing enzymolysis at 35-45 deg.C;

(3) adjusting the pH value to 4.5-5.5;

(4) adding sugar in an amount of 30-40% to the juice;

(5) fermenting the yeast for 5-9 days;

(6) filtering and centrifuging to obtain mixed fruit wine.

2. The method of claim 1, wherein: the black currant is selected from black currant.

3. The method of claim 1, wherein: the initial pH is selected from 4.5-5.

4. The method of claim 1, wherein: the fermentation time is 7-9 days.

5. The method of claim 1, wherein: the sugar is added in an amount of 35-40%.

6. The method of claim 1, wherein: pectinase is used for enzymolysis, and the enzymolysis temperature is 40 ℃.

7. The method of claim 1, wherein: initial pH was 4.5, fermentation time 7 days, sugar addition 35%.

8. Blended fruit wine obtainable by the process according to any one of claims 1 to 8.

9. A product comprising the blended wine of claim 8.

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