CN114058458A

CN114058458A - Exocarpium citri rubrum wine and preparation method thereof

Info

Publication number: CN114058458A
Application number: CN202111587569.9A
Authority: CN
Inventors: 钟嘉维
Original assignee: Huazhou Ju'an Food Co ltd
Current assignee: Huazhou Ju'an Food Co ltd
Priority date: 2021-12-23
Filing date: 2021-12-23
Publication date: 2022-02-18
Anticipated expiration: 2041-12-23
Also published as: CN114058458B

Abstract

The invention discloses an exocarpium citri rubrum wine and a preparation method thereof, and belongs to the technical field of beverage foods. The exocarpium citri rubrum wine is prepared by fermenting at least one of grain, root, stem or fruit containing starch or glucose, exocarpium citri rubrum and distiller's yeast, wherein the exocarpium citri rubrum is involved in the fermentation process. The invention provides a preparation process of red tangerine wine by using red tangerine to participate fermentation. In the process, the exocarpium citri rubrum is taken as one of fermentation raw materials, and flavor characteristic substances in the exocarpium citri rubrum are easily extracted under the action of microbial fermentation, so that the exocarpium citri rubrum wine with abundant exocarpium citri rubrum flavor and efficacy is formed. Meanwhile, the ethanol generated by fermentation is simultaneously used as an extracting agent and forms an extraction system of a water/ethanol system together with water to extract flavor characteristic substances in the tangerine peel, so that double effect component refining and conversion effects are achieved, and the tangerine peel wine is endowed with special aroma taste and effect; the exocarpium Citri rubrum is added during brewing process, and the content of higher alcohol in exocarpium Citri rubrum wine can also be reduced.

Description

Exocarpium citri rubrum wine and preparation method thereof

Technical Field

The invention relates to the technical field of beverage foods, and particularly relates to red tangerine wine and a preparation method thereof.

Background

Exocarpium Citri rubrum is dried outer peel of Citrus reticulata Blanco of Rutaceae and its cultivar. Harvesting after fruit ripening in late autumn and early winter, cutting off exocarp, and sun drying or shade drying. Pungent and bitter with warm nature. To regulate qi, relax middle energizer, dry dampness and resolve phlegm. Can be used for treating cough with excessive phlegm, food stagnation, alcohol impairment, nausea, and oppression.

The exocarpium Citri rubrum mainly contains effective components such as flavonoids (naringin), polysaccharides, and volatile oil. The content of flavone compounds in exocarpium Citri Grandis is greater than or equal to 5.50%, the content of naringin is greater than or equal to 5.00%, the content of rhoifolin is greater than or equal to 0.20%, and the content of volatile oil is greater than or equal to 0.50%.

The flavonoid component in exocarpium Citri rubrum has pharmacological effects of lowering blood pressure, reducing blood lipid, enhancing resistance, protecting cardiovascular system and cerebrovascular system, and scavenging free radicals. The naringin has effects of resisting oxidation, relieving inflammation, protecting cardiovascular system and cerebrovascular system, lowering blood pressure, reducing blood lipid, and protecting liver. The polysaccharide component has remarkable effects of resisting oxidation, diminishing inflammation, eliminating phlegm, eliminating fatigue, resisting tumor, lowering blood pressure and improving immunity. The volatile oil components in pummelo peel are numerous, and a plurality of researchers explore the content and unknown components of the pummelo peel through extraction and separation. The pummelo peel essential oil can resolve phlegm and relieve cough, protect the physiological function of the digestive system and the like.

In view of the remarkable efficacy, the whole orange and sliced tangerine are packaged in the most original selling way, and the consumers mainly drink the orange by soaking. At present, the commercialized processed finished product is canned red tangerine peel cake, namely, the red tangerine peel is crushed and added with other formulas such as dried tangerine peel, and the mixture is uniformly mixed, pressed and formed and packaged for sale.

Common edible modes of the pummelo peel are soaking in water or directly soaking in wine. This way the active ingredients in the orange cannot be completely released. The currently applied pummelo peel related patents in China are as follows: in terms of food health, preparation of pummelo peel essential oil, preparation of pummelo peel cream, preparation of pummelo peel and loquat tablet, preparation of pummelo peel and expectorant oral liquid, preparation of pummelo peel black tea, preparation of naringin dihydrochalcone sweetener and the like. In skin care and beauty, there are antioxidant facial masks, such as "preparation of antioxidant jelly facial mask" and "preparation of pummelo peel paste antioxidant facial mask". In the prior art, the preparation of the tangerine wine is realized by adding the tangerine extracting solution into the wine or directly soaking the tangerine in the white spirit, and the problem of insufficient flavor exists in the tangerine wine prepared by the existing method.

Disclosure of Invention

Aiming at the problems, the invention provides an exocarpium citri rubrum wine and a preparation method thereof. By allowing the exocarpium citri rubrum to participate in the fermentation process, the exocarpium citri rubrum serving as the fermentation raw material can generate more secondary metabolites under the microbial fermentation effect, so that the flavor and the efficacy of the exocarpium citri rubrum wine are enriched.

In order to achieve the purpose, the invention provides the following technical scheme:

the invention adopts one of the technical schemes: provides an exocarpium citri rubrum wine which is obtained by fermenting at least one of cereals, roots, stems or fruits containing starch or glucose, exocarpium citri rubrum and distiller's yeast, wherein the exocarpium citri rubrum is involved in the fermentation process.

Preferably, the starch or glucose containing grain comprises: at least one of rice, wheat, corn, sorghum, millet, buckwheat and beans; the starch or glucose-containing root comprises: at least one of potatoes, taros or beets; the starch or glucose containing stem comprises: sugar cane; said starch or glucose containing fruit comprises: at least one of pineapple, agave, dragon fruit, apple, pear, mulberry, kiwi fruit, waxberry, orange, tangerine, grape, blueberry, red date, cherry, lychee, peach, persimmon or strawberry;

more preferably, the rice comprises: indica, japonica and rice; the wheat includes: wheat, barley, oats and rye; the beans comprise: soybean, broad bean, pea, mung bean, small red bean and kidney bean.

Preferably, the mass ratio of the grain or the root or the stem or the fruit containing starch or glucose, the chrysoidine and the distiller's yeast is 100 (3-5) to 0.5-0.8.

The second technical scheme of the invention is as follows: the preparation method of the tangerine wine comprises the following steps:

when the grain, root, stem or fruit containing starch or glucose is not present with fruit with water content more than 80%, the preparation method of the tangerine wine comprises the following steps:

(1) soaking grain, root, stem or fruit containing starch or glucose in water, and pulverizing;

(2) steaming the crushed cereal or root or stem or fruit containing starch or glucose, and pouring cold water during steaming;

(3) cooling the steamed grain, root, stem or fruit containing starch or glucose, and adding exocarpium Citri rubrum and distiller's yeast to obtain the product to be fermented;

(4) sealing and fermenting the object to be fermented;

(5) filtering after fermentation to obtain exocarpium Citri rubrum wine; or filtering after fermentation, and distilling the obtained filtrate to obtain target alcohol content to obtain exocarpium Citri rubrum wine;

when the grain, root, stem or fruit containing starch or glucose is used, and the fruit with water content more than 80% exists, the preparation method of the tangerine wine comprises the following steps:

(1) soaking grain, root, stem or fruit containing starch or glucose except succulent fruit in water, and pulverizing;

(2) steaming the crushed grains, roots, stems or fruits containing starch or glucose except juicy fruits, and pouring cold water during steaming;

(3) cooling the steamed grain, root, stem or fruit containing starch or glucose except juicy fruit, adding exocarpium Citri rubrum and distiller's yeast to obtain a to-be-fermented product A;

(4) sealing and fermenting the to-be-fermented substance A;

(5) filtering after fermentation is finished to obtain fermentation liquor A;

(6) crushing the juicy fruits, and mixing the juicy fruits with the red tangerine peel and the distiller's yeast to obtain a to-be-fermented product B;

(7) sealing and fermenting the object B to be fermented;

(8) filtering after fermentation to obtain fermentation liquor B;

(9) mixing the fermentation liquor A and the fermentation liquor B to obtain the tangerine wine; or mixing the fermentation liquor A and the fermentation liquor B, and distilling to obtain the tangerine wine.

Preferably, when the starch or glucose containing grain or root or stem or fruit is used, the cooling in the step (3) is to cool the steamed starch or glucose containing grain or root or stem or fruit to 28-30 ℃; and (4) hermetically fermenting for 15-20 days.

Preferably, when juicy fruit exists in the grain or root or stem or fruit containing starch or glucose, the cooling in the step (3) is to cool the steamed grain or root or stem or fruit containing starch or glucose except the juicy fruit to 28-30 ℃; and (4) hermetically fermenting for 15-20 days.

The invention has the following beneficial technical effects:

the invention provides a preparation process of red tangerine wine by using red tangerine to participate fermentation. In the process, the exocarpium citri rubrum is taken as one of fermentation raw materials, and flavor characteristic substances in the exocarpium citri rubrum are easily extracted under the action of microbial fermentation, so that the exocarpium citri rubrum wine with abundant exocarpium citri rubrum flavor and efficacy is formed. Meanwhile, the ethanol generated by fermentation is simultaneously used as an extracting agent and forms an extraction system of a water/ethanol system together with water to extract flavor characteristic substances in the tangerine peel, so that double effects of component extraction and conversion are achieved, and the tangerine peel wine is endowed with special aroma and flavor and efficacy.

The white spirit usually contains higher alcohol, the content of the higher alcohol is directly related to the taste of the spirit body, and the white spirit with high content of the higher alcohol is bitter and astringent, and even has odor. The invention can effectively reduce the content of the higher alcohol in the obtained tangerine wine by adding the tangerine in the brewing process, because the tangerine can inhibit the generation of partial higher alcohol in the fermentation process, thereby reducing the content of the higher alcohol in the obtained wine, ensuring the wine to be transparent and improving the quality and the taste of the wine.

Drawings

FIG. 1 is a gas chromatogram comparison of the aroma of the dried pummelo peel and the citrus red wine prepared in example 1.

FIG. 2 is a gas chromatography comparison of the exocarpium Citri rubrum wine prepared in example 1 and conventional soaking method, and exocarpium Citri rubrum wine prepared by blending Chinese liquor with exocarpium Citri rubrum extractive solution.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

The sources of the dried orange fruits used in the embodiment and the comparative example of the invention are as follows: guangdong Mao Hua City.

Example 1

(1) Soaking glutinous rice 50kg and sorghum 50kg in water for 1 hr, cleaning with clear water, and pulverizing;

(2) steaming, namely steaming the crushed mixture for 35 minutes, pouring 15kg of cold water, steaming for 30 minutes, pouring 15kg of cold water, and steaming for 30 minutes;

(3) spreading for cooling, namely cooling the steamed mixture to 28 ℃, adding 3kg of crushed dried orange peel and 0.5kg of distiller's yeast, and uniformly stirring to obtain a to-be-fermented product;

(4) fermenting, sealing the fermented product for 15 days, and filtering;

(5) and (3) distilling the filtrate, removing 0.5kg of alcohol head from 100kg of grain, and collecting the fraction with the alcoholic strength of 53-54 to obtain the tangerine wine.

Referring to the Chinese group standard determination method "determination of volatile alcohol components in T/NAIA081-2021 wine headspace-solid phase microextraction-gas chromatography-mass spectrometry", the gas chromatogram of the tangerine wine prepared in example 1 is compared with the gas chromatogram of the fragrant substances in the dried pummelo berries, as shown in FIG. 1, and the result shows that the same fragrant substances in the pummelo berries exist in the tangerine wine. As can be seen from fig. 1, the aroma component concentration of the dried pummelo peel sample is relatively high, but two peaks of about 6.0min and 7.0min appeared in the pummelo peel are the main aroma component peaks common in the pummelo peel, which are terpenes and esters respectively, wherein the oxygenated terpenes are the unique aroma substances of pummelo peel. The result shows that the prepared tangerine wine can effectively blend the special aroma substances in the pummelo peel into the tangerine wine.

Example 2

(1) Soaking sweet potato 20kg, rice 20kg, pea 20kg, wheat 20kg and corn 20kg in water for 1 hr, washing with clear water, and pulverizing;

(3) spreading for cooling, namely cooling the steamed mixture to 30 ℃, adding 3kg of crushed pummelo peel and 0.5kg of distiller's yeast, and uniformly stirring to obtain a to-be-fermented product;

(4) fermenting, sealing the fermented product, fermenting for 20 days, and filtering to obtain exocarpium Citri rubrum wine.

Example 3

(1) Soaking sorghum 20kg, glutinous rice 20kg and corn 20kg in water for 1 hr, cleaning with clear water, and pulverizing;

(2) steaming, namely steaming the crushed mixture for 35 minutes, pouring 9kg of cold water, steaming for 30 minutes, pouring 9kg of cold water, and steaming for 30 minutes;

(3) spreading for cooling, namely cooling the steamed mixture to 30 ℃, adding 1.8kg of crushed dried orange and 0.3kg of distiller's yeast, and uniformly stirring to obtain a to-be-fermented product A;

(4) fermenting, namely sealing and fermenting the to-be-fermented product A for 18 days, and filtering to obtain fermentation liquor A;

(5) 20kg of pears and 20kg of mulberries are crushed, 1.2kg of crushed dried orange fruits and 0.2kg of distiller's yeast are added, and the mixture is uniformly stirred to obtain a to-be-fermented product B;

(6) sealing and fermenting the to-be-fermented substance B for 18 days, and filtering to obtain fermentation liquor B;

(7) and (3) distillation: and mixing the fermentation liquor A and the fermentation liquor B, distilling, removing 0.5kg of alcohol head, collecting the fraction with the alcoholic strength of 53-54, and preparing the tangerine wine.

Comparative example 1

And (3) soaking the dried orange peel fruits in white spirit with the alcoholic strength of 53-54 at a solid-liquid ratio of 70L to 3kg for 15 days to obtain the orange peel wine.

Comparative example 2

Carrying out reflux extraction on dried pummelo peel by using white spirit with the alcoholic strength of 53-54, wherein the solid-liquid ratio is 70L:3kg, and mixing the pummelo peel with the white spirit to prepare the pummelo peel wine with the alcoholic strength of 53-54.

Referring to the Chinese standard determination method "T/NAIA 081-2021 wine determination of volatile alcohol components in headspace-solid phase microextraction-gas chromatography-mass spectrometry", the aroma substances of the orange wine prepared in example 1 and comparative examples 1-2 were determined by gas chromatography, and the determination results are shown in FIG. 2. As can be seen from fig. 2, compared with the conventional soaking method and the method of extracting the tangerine peel firstly and then blending the white spirit with the extracting solution, the technical scheme provided by the invention can better extract the aroma substances in the tangerine peel to prepare the high-quality tangerine flavor white spirit.

Comparative example 3

Compared with the example 1, the difference is that no dried orange peel is added in the brewing process, and other steps are the same as the example 1.

The content of the higher alcohol in the orange wine prepared in the example 1 and the white spirit prepared in the comparative example 3 is detected, and the detection results are shown in tables 1-2.

TABLE 1 example of the content of higher alcohols in the prepared tangerine wine

Serial number

Detecting items

Unit of

Inspection method

Standard requirements

The result of the detection

Detection limit/quantification limit

Singleton decision

1

N-propanol

mg/L

GB/T 5009.48-2003 4.2

---

437

----

Reference to

2

Sec-butyl alcohol

mg/L

GB/T 5009.48-2003 4.2

---

Not detected out

Detection limit: 10mg/L

Reference to

3

Isobutanol

mg/L

GB/T 5009.48-2003 4.2

---

711

----

Reference to

4

N-butanol

mg/L

GB/T 5009 48-2003 4.2

---

22

----

Reference to

5

Isoamyl alcohol

mg/L

GB/T 5009.48-2003 4.2

---

1075

----

Reference to

TABLE 2 content of higher alcohols in the spirit prepared in comparative example 3

Serial number

Detecting items

Unit of

Inspection method

Standard requirements

The result of the detection

Detection limit/quantification limit

Singleton decision

1

N-propanol

mg/L

GB/T 5009.48-2003 4.2

---

366

----

Reference to

2

Sec-butyl alcohol

mg/L

GB/T 5009.48-2003 4.2

---

Not detected out

Detection limit: 10mg/L

Reference to

3

Isobutanol

mg/L

GB/T 5009.48-2003 4.2

---

1318

----

Reference to

4

N-butanol

mg/L

GB/T 5009.48-2003 4.2

---

18

----

Reference to

5

Isoamyl alcohol

mg/L

GB/T 5009.48-2003 4.2

---

1563

----

Reference to

As can be seen from tables 1 and 2, in the case of adding dried tangerine peel, the total amount of higher alcohol in the obtained tangerine wine is 2245 mg/L; the total amount of higher alcohol in the obtained Chinese liquor is 3265mg/L under the condition of not adding exocarpium Citri rubrum. The fact that the addition of the dried orange peel can inhibit the generation of partial higher alcohol in the fermentation process is proved, so that the content of the higher alcohol in the obtained wine is reduced, and the quality and the taste of the wine are improved.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims

1. An exocarpium Citri rubrum wine is prepared by fermenting at least one of grain, root, stem or fruit containing starch or glucose, exocarpium Citri rubrum and distiller's yeast, wherein exocarpium Citri rubrum is involved in the fermentation process.

2. The red orange wine according to claim 1,

the starch or glucose containing grain comprises: at least one of rice, wheat, sorghum, millet, buckwheat and beans;

the starch or glucose-containing root comprises: at least one of potatoes, taros or beets;

the starch or glucose containing stem comprises: sugar cane;

said starch or glucose containing fruit comprises: at least one of pineapple, agave, dragon fruit, apple, pear, mulberry, kiwi fruit, waxberry, orange, tangerine, grape, blueberry, red date, cherry, lychee, peach, persimmon or strawberry.

3. The red orange wine according to claim 1, wherein the mass ratio of the grain, root, stem or fruit containing starch or glucose, the red orange and the distiller's yeast is 100 (3-5) to (0.5-0.8).

4. A method for preparing the tangerine wine as claimed in any one of claims 1 to 3, which is characterized in that,

(4) sealing and fermenting the object to be fermented;

(4) sealing and fermenting the to-be-fermented substance A;

(5) filtering after fermentation is finished to obtain fermentation liquor A;

(7) sealing and fermenting the object B to be fermented;

(8) filtering after fermentation to obtain fermentation liquor B;

5. The method for preparing a red wine according to claim 4, wherein when starch or glucose containing grains or roots or stems or fruits are used, and no juicy fruits exist, the cooling in the step (3) is to cool the steamed starch or glucose containing grains or roots or stems or fruits to 28-30 ℃; and (4) hermetically fermenting for 15-20 days.

6. The method for preparing the red wine according to claim 4, wherein when juicy fruit exists in the grain or root or stem or fruit containing starch or glucose, the cooling in the step (3) is to cool the steamed grain or root or stem or fruit containing starch or glucose except the juicy fruit to 28-30 ℃; and (4) hermetically fermenting for 15-20 days.