CN114790414A

CN114790414A - Preparation method of hawthorn and red date composite fruit wine

Info

Publication number: CN114790414A
Application number: CN202210666479.7A
Authority: CN
Inventors: 张开平; 王磊; 刘玫梅; 刘燕丽; 黄斌政; 何艳玲; 班燕冬
Original assignee: Baise University
Current assignee: Baise University
Priority date: 2022-06-13
Filing date: 2022-06-13
Publication date: 2022-07-26

Abstract

The invention discloses a preparation method of hawthorn and red date composite fruit wine, and relates to the technical field of fruit wine brewing. The method comprises the following steps: blanching hawthorn, mixing the blanched hawthorn with water, and pulping to obtain hawthorn homogenate; adding pectinase and cellulase into the hawthorn homogenate for enzymolysis, and then filtering to obtain hawthorn juice; mixing and boiling red dates with water, and pulping the mixture to obtain red date homogenate; adding pectinase into the red date homogenate for enzymolysis, and then filtering to obtain red date juice; mixing the hawthorn juice and the red date juice, and then sequentially adjusting sugar degree and SO in the juice ₂ And (3) adjusting the concentration and the pH value, boiling, then performing sterilization treatment and yeast activation treatment, fermenting and brewing, and clarifying and homogenizing to obtain the hawthorn-red date composite fruit wine. The invention finds out the optimal process parameters of the large-fruit hawthorn red date wine, is applied to industrial production, increases the production utilization rate of Jingxi large-fruit hawthorn and red date, enriches the market of fruit wine, and drives the economic development of fruit wine products.

Description

Preparation method of hawthorn and red date composite fruit wine

Technical Field

The invention relates to the technical field of fruit wine brewing, in particular to a preparation method of hawthorn and red date composite fruit wine.

Background

The fructus crataegi is Rosaceae, small arbor or algae. Jingxi large haw is a special type in the hawthorn genus, and compared with other types of hawthorns, the Jingxi large haw is large in fruit and sufficient in flesh, the maximum weight of a single fruit can reach 300g, the large haw is high in water content, total sugar, amino acid, vitamin and inorganic element content, and is also rich in superoxide dismutase, triterpenes and flavonoids, and the Jingxi large haw is high in calcium content and vitamin content and has high nutritional value and medical health care effect. In general, the hawthorn fruits are rich in nutrition, have high medical value, have the effects of promoting appetite and helping digestion, eliminating stagnation, promoting blood circulation and removing blood stasis, astringing and stopping dysentery, preventing cardiac rhythm disorder, removing food retention and removing blood stasis and the like, and can be used as both medicine and food.

The Jingxi large hawthorn has remarkable economic and ecological benefits and is a rare excellent tree species suitable for being planted in the stony desertification mountain areas. But because the direct eating is extremely sour and astringent, the processed product is single, and the method is rarely applied to industrial production. The crataegus macrocarpa is a geographical indication agricultural product of Jingxi in Bai color city, is one of main local economic crops, but the crataegus macrocarpa is only known by people in Guangxi areas, other areas except Guangxi have less understanding on the crataegus macrocarpa, and at present, the local crataegus is mainly processed by traditional processing products such as crataegus slice and crataegus cake, the processing mode is single, the processing rate is low, and the research on the crataegus macrocarpa is less, so the crataegus macrocarpa has great deep processing potential to be excavated.

Red dates, which are called as jujubes, spiny jujubes, through jujubes and the like, are originally planted in china, and are planted in other countries. In recent years, red dates have high nutritional value, and are called as five fruits of China together with plums, peaches, chestnuts and apricots. The red dates originate from the middle and upper reaches of the yellow river in China, and also have high nutritional values, such as the effects of resisting tumors, inhibiting cancer cells, preventing and treating cardiovascular diseases, delaying aging, beautifying and protecting the skin, enhancing muscle strength, resisting allergy, protecting the liver and the spleen and improving the immunity of the organism. In recent years, the concept of medicine supplement is less popular than food supplement, and the medicine supplement is increasingly popular, so that more and more scholars are attracted to develop and research the red date products. The red dates are high in yield, the red dates are different in demand in different regions, the eating modes are different, and generally, the supply is larger than the demand, and deep-processed products are few. At present, a lot of jujube products such as jujube cakes and jujube juice appear on the market, but the variety and the taste are still too single, so that the dietary requirements of people are not met.

Disclosure of Invention

Based on the content, the invention provides a preparation method of hawthorn-red date composite fruit wine, which takes Jingxi macrocarpium fruit as a main raw material and red date as an auxiliary material, and the hawthorn and red date are mixed and fermented to make up the defects of the Jingxi macrocarpium fruit and the red date (the hawthorn is sour and astringent, and the sugar content of the red date is too high to influence the quality of the fruit wine), so that the fermented fruit wine tends to be balanced, and the composite fruit wine with strong aroma and proper taste is obtained.

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

according to one technical scheme of the invention, the preparation method of the hawthorn-red date composite fruit wine comprises the following steps:

preparing the hawthorn juice: blanching hawthorn, mixing the blanched hawthorn with water, and pulping to obtain hawthorn homogenate; adding pectinase and cellulase into the hawthorn homogenate for enzymolysis, and then filtering to obtain hawthorn juice; preferably, the water contains sodium erythorbate at a mass concentration of 0.2%.

Preparing red date juice: mixing and boiling red dates with water, and pulping the mixture to obtain red date homogenate; adding pectinase into the red date homogenate for enzymolysis, and then filtering to obtain red date juice;

preparing the hawthorn and red date composite fruit wine: mixing the succus crataegi and fructus Jujubae to obtain fruit juice, sequentially adjusting sugar degree and SO in the fruit juice ₂ Adjusting the concentration and the pH value, boiling, then performing sterilization treatment and yeast activation treatment, fermenting and brewing, and clarifying and homogenizing to obtain the hawthorn-red date composite fruit wine;

the yeast activation treatment adopts yeast powder.

Further, in the preparation process of the hawthorn juice, the mass ratio of the hawthorn to water is 1:3, and the pectinase and the cellulase respectively account for 0.3-0.4 per mill of the mass of the hawthorn homogenate.

Further, in the preparation process of the red date juice, the mass ratio of the red dates to water is 1:6, and the pectinase accounts for 0.2-0.3% of the mass of the red date homogenate.

Further, the volume ratio of the hawthorn juice to the red date juice is 1: 1-3; preferably, it is 1: 2.

Further, the adjusting the sugar degree specifically comprises: adding white granulated sugar to adjust sugar degree to 20-24%; preferably, it is 24%.

Further, the adjustment of SO in the juice ₂ The concentration is as follows: adjusting SO by adding potassium metabisulfite ₂ The concentration was adjusted to 60 mg/L.

Further, the adjusting the pH specifically comprises: anhydrous citric acid and sodium bicarbonate were added to adjust the pH to 4.0.

Further, the sterilization treatment specifically comprises: sterilizing and inactivating enzyme in a hot water bath, keeping the temperature for 10min when the central temperature of the fruit juice reaches 80 ℃, and immediately cooling to 28-30 ℃ after the temperature keeping time is over; the yeast activation treatment specifically comprises the following steps: adding the required yeast into the fruit juice according to the proportion of adding 10g of yeast powder into 100mL of 5% sugar degree fruit juice, stirring and activating for 10-20 min at 38 ℃, and showing that a large amount of small bubbles appear, so as to obtain the yeast seed liquid.

Further, the fermentation brewing specifically comprises: subpackaging 50% of the mixed juice with fructus crataegi and fructus Jujubae, inoculating 0.2-0.4% of yeast seed solution, sealing, and fermenting at constant temperature for 3-5 days;

preferably, the yeast inoculum size is 0.4%.

Preferably, the fermentation time is 4 days.

According to the second technical scheme, the hawthorn-red date composite fruit wine prepared by the preparation method is used.

The invention discloses the following technical effects:

the invention uses Jingxi Daguosha hawthorn as a main raw material and red date as an auxiliary material, finds out the optimal process parameters of the Daguosha hawthorn and red date wine, and applies the optimal process parameters to industrial production to increase the production utilization rate of the Jingxi Daguosha hawthorn and red date, enrich the market of fruit wine and drive the economic development of fruit wine products.

According to the invention, the hawthorn and the red date are mixed and fermented to prepare the fruit wine, so that the defects of the hawthorn and the red date are overcome, the fermented fruit wine tends to be balanced, the compound fruit wine with strong fragrance and suitable taste is obtained, the deep processing potential of the hawthorn and the red date is also developed, the industrial chain of the hawthorn and the red date is prolonged, and the additional value of the hawthorn and the red date is improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required in the embodiments will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a flow chart of a preparation process of the hawthorn-red date composite fruit wine in the embodiment of the invention;

FIG. 2 shows the effect of different ratios of hawthorn juice to red date juice on alcohol content and sensory score in the present invention;

FIG. 3 is a graph showing the effect of different initial sugar levels on alcohol content and sensory score in accordance with an embodiment of the present invention;

FIG. 4 is a graph showing the effect of different yeast inoculum sizes on alcohol content and sensory score in an embodiment of the present invention;

FIG. 5 is a graph showing the effect of different fermentation times on alcohol content and sensory score in an embodiment of the present invention.

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. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.

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

The percentage or the thousandth of the invention is measured by mass percentage or mass thousandth unless otherwise specified.

The process flow of the hawthorn-red date composite fruit wine is shown in figure 1.

Example 1

1 materials and methods

1.1 Experimental materials and instruments

(1) Raw materials

Hawthorn fruit: jingxi city, Guangxi;

drying red dates: xinjiang Ruoqiang Hui date;

sodium erythorbate, pectinase, cellulase: henan sugar cupboard food Co., Ltd;

white granulated sugar: yunnan Dianpeng sugar industry Co., Ltd;

anhydrous citric acid, sodium bicarbonate: jiaxing trade, Inc.;

potassium metabisulfite: henan Jun a Biotechnology Co., Ltd;

yeast RW special for fruit wine: angel Yeast, Inc.

(2) Reagent

Sodium hydroxide, phenolphthalein, agar medium, phosphate buffer, and sterile physiological saline.

(3) Instrumentation and equipment

Glass rod, gauze, electromagnetic oven, beaker, 100 ℃ thermometer, graduated cylinder, test tube, conical flask, pH test paper, pipette.

The instrumentation commonly used for the experiments is shown in table 1.

TABLE 1 main apparatus for experiment

1.2 Experimental methods

The manufacturing process flow is shown in fig. 1.

1.3 Experimental operating points

(1) Preparation of Hawthorn juice

Selecting and cleaning: selecting fresh hawthorn fruits which have no mechanical damage or plant diseases and insect pests and are relatively mature, and cleaning;

hot ironing and pulping: cutting fructus crataegi into pieces, removing core, blanching in boiling water for 2min, adding into drinking water after blanching, adding 0.2% sodium erythorbate into drinking water, mixing and pulping according to the mass ratio of fructus crataegi pulp to drinking water of 1: 3;

thirdly, enzymolysis and filtration: adding 0.3 per mill pectinase and 0.4 per mill cellulase into the beaten large-fruit hawthorn homogenate, carrying out enzymolysis for 1h at 40 ℃, and filtering by using four layers of 200-mesh sterile gauze after the enzymolysis time is finished to obtain the hawthorn juice.

(2) Preparing fructus Jujubae juice

Picking and removing kernels: selecting complete dried red dates, cleaning and removing cores;

thirdly, boiling and pulping: adding water 6 times the weight of fructus Jujubae pulp, boiling for 30min, and pulping;

fourthly, enzymolysis and filtration: adding 0.25% pectinase into the red date juice, performing enzymolysis at 40 deg.C for 2 hr, stirring, and obtaining two layers of 200 mesh sterile gauze.

(3) Mixing of hawthorn juice and red date juice

Mixing: mixing the hawthorn juice and the red date juice according to the volume ratio of 1: 3;

adjusting sugar degree: adding white granulated sugar into the mixed juice to adjust the sugar content to 20%;

regulating SO in fruit juice ₂ Concentration: adding potassium metabisulfite to remove SO in the juice ₂ Adjusting the concentration to 60 mg/L;

adjusting pH: adding anhydrous citric acid into the juice, and adjusting the pH value to 4.0 by using sodium bicarbonate;

and fifthly, boiling the glass tank for sterilization.

(4) Sterilization and Yeast activation

Sterilizing: sterilizing and inactivating enzyme in a hot water bath, keeping the temperature for 10min when the central temperature of the juice reaches 80 ℃, and immediately cooling to 28-30 ℃ after the temperature is kept for later use;

② yeast activation: weighing the required yeast according to the proportion of adding 100mL of 5% sugar composite juice into 10g of yeast powder, stirring and activating at 38 ℃ for about 10-20 min to obtain a yeast seed solution, wherein a large amount of small bubbles appear, which indicates that the activation is completed.

(5) Brewing of hawthorn and red date wine

Fermentation and brewing: subpackaging 50% of hawthorn red date juice, inoculating 0.3% of yeast seed liquid by volume percentage, sealing the bottle mouth with a layer of 200-mesh sterile gauze, then covering the bottle cap tightly, fermenting for 5d in a 20 ℃ incubator, and filtering the sample with eight layers of 200-mesh gauzes after the fermentation is finished;

② clarifying, homogenizing, aseptically bottling.

1.4 Single factor test design

Through preliminary experiments, experimental conditions of the hawthorn-red date composite fruit wine can be preliminarily determined, namely, the proportion of the hawthorn juice to the red date juice is 1:3, the initial sugar degree is 20%, the yeast inoculation amount is 0.3%, and the fermentation time is 5 days.

(1) Influence of compounding ratio of hawthorn juice and red date juice on fruit wine

Under the conditions of fixing 20% of initial sugar degree of the hawthorn and red date juice, 5d of fermentation time and 0.3% of yeast inoculation amount, examining the influence of different volume ratios of 1:1, 1:2, 1:3, 1:4 and 1:5 of the hawthorn juice and the red date juice on the composite fruit wine, and after the fermentation is finished, carrying out wine precision measurement and sensory evaluation to determine the optimal ratio of the hawthorn juice to the red date juice.

(2) Influence of sugar degree on fermentation of hawthorn and red date juice into fruit wine

Under the conditions that the volume ratio of the hawthorn juice to the red date juice is fixed to be 1:3, the fermentation time is 5d and the yeast inoculation amount is 0.3%, the influence of different sugar degrees of the hawthorn and red date juice on the composite fruit wine, namely 18%, 20%, 22%, 24% and 26%, is inspected, after the fermentation is finished, wine precision measurement and sensory evaluation are carried out, and the initial sugar degree of the fruit wine fermentation is determined.

(3) Influence of fermentation time on fermentation of hawthorn and red date juice into fruit wine

Under the conditions that the volume ratio of the hawthorn juice to the red date juice is fixed to be 1:3, the initial sugar degree is 20 percent, and the yeast inoculation amount is 0.3 percent, the influence of different fermentation time periods of 4, 5, 6, 7 and 8d of the hawthorn and red date juice on the composite fruit wine is inspected, after the fermentation is finished, wine precision measurement and sensory evaluation are carried out, and the optimal fermentation time of the fruit wine is determined.

(4) Influence of yeast inoculation amount on fermentation of hawthorn and red date juice into fruit wine

Under the conditions of fixing the volume ratio of the hawthorn juice to the red date juice of 1:3, the initial sugar degree of 20% and the fermentation time of 5d, investigating the influence of different yeast inoculation amounts of different hawthorn and red date juices of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% on the composite fruit wine, and determining the optimal inoculation amount of the yeast in the fruit wine.

1.5 orthogonal experimental design

In order to determine the fermentation process parameters of the hawthorn and red date wine, the alcohol content and sensory evaluation are used as test indexes on the basis of a single-factor experiment, and the optimal process conditions of the hawthorn and red date wine are determined by four process parameters of the hawthorn and red date juice compound ratio, the initial sugar degree, the yeast inoculation amount and the fermentation time by adopting an L9(43) orthogonal test table. The factor levels are shown in Table 2.

TABLE 2 orthogonal test factor Table

1.6 product sensory evaluation

Referring to the sensory evaluation tables of NY/T1508 and 2017 green food fruit wine and commercial fruit wine drinks, the sensory evaluation table of the hawthorn-red date composite fruit wine is prepared, and because the popularity of the product is determined by the quality of the taste of the fruit wine, the taste factor accounts for 40 points, and the other factors are the same. Inviting 10 persons with sensory evaluation experience to perform sensory evaluation on the hawthorn-red date composite fruit wine, respectively evaluating the hawthorn-red date composite fruit wine from four aspects of appearance, aroma, taste and typicality according to an evaluation table, and calculating an average value according to the evaluated scores to obtain the final sensory score of the product, wherein the sensory evaluation table is shown in the following table 3.

TABLE 3 sensory evaluation chart for compound fruit wine of hawthorn and red date

1.7 measurement of Each index

(1) Soluble solid matter: the method for measuring soluble solids in the beverage (refractometer method) was used.

(2) And (3) measuring the alcoholic strength: an alcohol meter method is adopted.

(3) And (3) total acid determination: acid-base titration is used.

(4) Determination of E.coli population: coliform plate counting is used.

(5) Determination of the total number of colonies: the total number of colonies was determined.

2 results and analysis

2.1 Single factor Experimental results and analysis

2.1.1 Effect of different proportions of Hawthorn and Red jujube juice on fermentation of Hawthorn and Red jujube composite fruit wine

The effect of different ratios of hawthorn juice to red date juice on alcohol content and sensory score is shown in figure 2. As can be seen from figure 2, when the ratio of the hawthorn juice to the red date juice is gradually increased, the alcohol content of the fruit wine is also gradually increased, and when the ratio of the hawthorn juice to the red date juice is 1:5, the highest alcoholic strength can reach 8.4% vol. Wherein the sensory score is increased firstly and then gradually decreased, when the ratio of the hawthorn juice to the red date juice is 1:2, the sensory score reaches the highest value of 85.0 points, and the alcoholic strength is 6.4 percent vol. The reason is that the hawthorn fruit has a general sugar content, is extremely sour and astringent in taste, the red date has a high sugar content, and the whole sugar content of the juice is increased along with the increase of the raw material proportion of the red date, so that the taste is improved to a certain extent. However, when the content of sugar in the red date juice is too high, the red date juice is continuously fermented and converted into alcohol, so that the content of the produced alcohol is increased, and the alcohol content is also increased. However, the flavor of the hawthorn and the fruit wine is covered by the strong taste of the red dates due to the increase of the red date juice. The experiment shows that the optimal fruit juice ratio is 1:2, the sensory score is highest, and the alcoholic strength is moderate. The experimental level of the hawthorn juice and the red date juice in the ratio of 1:1, 1:2 and 1:3 is selected as the orthogonal optimization level of the experimental scheme of the hawthorn and red date composite fruit wine.

2.1.2 influence of initial sugar degree on fermentation of Hawthorn and Red jujube composite fruit wine

The effect of different initial sugar degrees on alcohol and sensory scores is shown in figure 3. As can be seen from the figure 3, with the increase of the initial sugar degree in the fruit juice, the alcohol content and the sensory score are increased and then reduced, when the initial sugar degree of the fruit juice is adjusted to be 22%, the alcohol content and the sensory score respectively reach the highest values, the alcohol content is 7.2% vol, the sensory score is 85.4 min, and at the moment, the red date and hawthorn fruit wine is sweet and sour, has obvious fruit fragrance and wine fragrance, and has harmonious fragrance. The yeast needs abundant carbohydrate as a carbon source during growth and propagation, and provides nutrients for the growth and propagation of the yeast. When the sugar content of the juice is too low, the yeast grows slowly, the fermentation time is prolonged, the alcoholic strength is low, and the sense is poor. When the sugar content of fruit juice fermentation is too high, the growth and propagation of yeast are accelerated, and nutrient substances are rapidly consumed, oxygen is lack, or other secondary metabolites are generated to reduce the yield of alcohol, so that the flavor of the fruit wine is influenced. The experiment shows that the optimal initial sugar degree of the experiment is 22%, the sensory score is highest, and the alcohol content is moderate. The experimental level with the initial sugar degrees of 20%, 22% and 24% is selected as the orthogonal optimization level of the experimental scheme of the hawthorn-red date composite fruit wine.

2.1.3 influence of Yeast inoculum size on fermentation of fructus crataegi and fructus Jujubae composite fruit wine

The effect of different yeast inoculum sizes on alcohol content and sensory score is shown in figure 4. As can be seen from figure 4, when the yeast addition is gradually increased, the alcoholic strength and the sensory score are gradually increased and then reduced, and when the yeast addition is 0.3%, the alcohol content and the sensory score are both highest, the alcoholic strength is 8.1% vol, and the sensory score is 85.2 min, namely the fruit wine under the condition has good taste and due bouquet and fruity flavor. When the yeast inoculation amount is 0.1% -0.3%, the alcoholic strength is gradually increased, because when the yeast addition amount is less, the yeast cannot fully utilize the sugar in the mixed fruit juice and convert the sugar into alcohol, the alcoholic strength is low, the fruity flavor is obvious and the bouquet is lack, but when the yeast addition amount is increased, the alcoholic strength is gradually increased, when the yeast inoculation amount is 0.3% -0.5%, under the condition of certain sugar degree, the yeast inoculation amount is too much, the yeast reproduction amount is correspondingly increased, the breath is too vigorous, most of the sugar in the fruit juice is used as the growth breath of the yeast, and a small part of the sugar is used as the fermentation, so that the sugar in the fermentation liquid is not completely converted into alcohol, the alcoholic strength is reduced, and the fermented composite fruit wine has prominent vinosity and no bouquet. The experiment shows that the optimal yeast adding amount is 0.3%, the sensory score is highest, and the alcohol content is moderate. The experimental level of 0.2%, 0.3% and 0.4% of yeast inoculation amount is selected as the orthogonal optimization level of the experimental scheme of the hawthorn-red date composite fruit wine.

2.1.4 Effect of fermentation time on fermentation of Hawthorn and Red jujube fruit wine

The effect of different fermentation times on alcohol content and sensory score is shown in figure 5. As can be seen from FIG. 5, the alcohol content of the fruit wine gradually increased with the gradually increased fermentation time, and reached the maximum at 8d, with the alcohol content of 9.1% vol. And the sensory score is increased firstly and then reduced, when the fermentation time is 5 days, the sensory quality of the fruit wine is highest, the score is 84.9 minutes, and the alcoholic strength is 6.1% vol. In the fermentation process, the fruit wine does not completely start to ferment within a short fermentation time, and the fruity aroma and the bouquet are not fused and only have fruity aroma; with the progress of fermentation, yeasts also increase, sugar in the juice is converted into alcohol, the alcohol content is increased, the wine taste is thicker and thicker in sense, the fruit taste is almost covered, the taste is poor, and probably other metabolites are rapidly accumulated at the later stage of fermentation to generate great influence on the flavor of the wine. The experiment shows that the optimal fermentation time of the experiment is 5 days, the sensory score is highest, and the alcoholic strength is moderate. The experimental level with the fermentation time of 4 days, 5 days and 6 days is selected as the orthogonal optimization level of the experimental scheme of the hawthorn-red date composite fruit wine.

2.2 analysis of orthogonal Experimental results and determination of optimal formulation of Process

Through a large number of experiments, orthogonal experiments are respectively carried out on three excellent experimental levels obtained from the proportion of the hawthorn juice and the red date juice, the initial sugar degree, the yeast addition amount and the fruit wine fermentation time. Formulating a fruit wine orthogonal experiment: the ratio of the hawthorn juice to the red date juice, the initial sugar degree of B/%, the yeast inoculation amount of C/%, and the fermentation time of D/D are determined to be 4 factors and 3 levels, 3 levels of all factors are determined based on data results obtained by previous single-factor experiments, and experimental analysis is carried out by adopting an L9(43) orthogonal experimental scheme, and the obtained results are shown in Table 4.

TABLE 4L 9(43) results of orthogonal test of hawthorn and red date composite fruit wine

Analyzing the influence of each factor on the fruit wine quality according to table 4, comparing by the range R, wherein the range of the factor D is the largest among the four factors of the experiment, namely 13.9, and is B, C, and A is the smallest, namely the index influence is as follows: d > B > C > A. Namely fermentation time, initial sugar degree, yeast inoculation amount and proportion of hawthorn juice and red date juice.

The optimal scheme is as follows: as can be seen by calculation and sensory scoring, the factor A is selected to be level 2, the factor B is selected to be level 3, the factor C is selected to be level 3, and the factor D is selected to be level 1. Therefore, the optimal scheme of the orthogonal experiment is A2B3C3D1, namely the fermentation time is 4D, the initial sugar degree is 24%, the yeast inoculation amount is 0.4%, and the ratio of the hawthorn juice to the red date juice is 1: 2.

The scheme is subjected to verification experiments, the obtained optimal experimental result A2B3C3D1 is subjected to experiments again, the optimal experimental result is compared with the combination A2B2C3D1 with the highest sensory score of the orthogonal experimental results in the table 4, and the final optimal scheme is determined according to the comparison result, and the result is shown in the table 5.

TABLE 5 verification test

As can be seen from Table 5, combination A ₂ B ₃ C ₃ D ₁ Ratio A ₂ B ₂ C ₃ D ₁ The sensory score is high, the optimal scheme is A ₂ B ₃ C ₃ D ₁ If the ratio of the hawthorn juice to the red date juice is 1:2, the initial sugar degree of fermentation is 24%, the yeast inoculation amount is 0.4%, and the fermentation time is 4 days. Therefore, the hawthorn red jujube fruit wine with ruby red color and harmonious fruit fragrance and bouquet can be obtained.

2.3. Physical and chemical index measurement result (optimal measurement scheme)

TABLE 6 results of physical and chemical indexes

According to the research of the invention, the hawthorn and red date are used as main raw materials, the volume ratio of the hawthorn juice to the red date juice is 1:2, the sugar degree of the juice is 24%, 0.4% of yeast is inoculated for fermentation for 4 days, and the finally obtained hawthorn and red date composite fruit wine is optimal, the sensory score is 89.6, and the alcoholic strength is moderate and 6.9% vol.

The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A preparation method of a hawthorn-red date composite fruit wine is characterized by comprising the following steps:

preparing the hawthorn juice: blanching hawthorn, mixing the blanched hawthorn with water, and pulping to obtain hawthorn homogenate; adding pectinase and cellulase into the hawthorn homogenate for enzymolysis, and then filtering to obtain hawthorn juice;

preparing the hawthorn and red date composite fruit wine: mixing the hawthorn juice and the red date juice, and then sequentially adjusting sugar degree and SO in the juice ₂ Adjusting the concentration and the pH value, boiling, then performing sterilization treatment and yeast activation treatment, then performing fermentation brewing, and clarifying and homogenizing to obtain the hawthorn-red date composite fruit wine;

the yeast activation treatment adopts yeast powder.

2. The method for preparing the hawthorn-red date composite fruit wine according to claim 1, wherein in the preparation process of the hawthorn juice, the mass ratio of the hawthorn to water is 1:3, and the pectinase and the cellulase respectively account for 0.3-0.4 per mill of the mass of the hawthorn homogenate.

3. The method for preparing the hawthorn-red date composite fruit wine according to claim 1, wherein in the red date juice preparation process, the mass ratio of the red dates to water is 1:6, and the pectinase accounts for 0.2-0.3% of the mass of the red date homogenate.

4. The method for preparing the hawthorn-red date composite fruit wine according to claim 1, wherein the volume ratio of the hawthorn juice to the red date juice is 1: 1-3.

5. The preparation method of the hawthorn-red date composite fruit wine according to claim 1, wherein the sugar degree adjustment specifically comprises: adding white sugar to adjust sugar degree to 20-24%.

6. The method for preparing the hawthorn-red date composite fruit wine according to claim 1, wherein the adjustment of SO in the fruit juice ₂ The concentration is as follows: adjusting SO by adding potassium metabisulfite ₂ The concentration was adjusted to 60 mg/L.

7. The preparation method of the hawthorn-red date composite fruit wine according to claim 1, wherein the pH adjustment specifically comprises the following steps: anhydrous citric acid and sodium bicarbonate were added to adjust the pH to 4.0.

8. The preparation method of the hawthorn-red date composite fruit wine according to claim 1, wherein the sterilization treatment specifically comprises: sterilizing and inactivating enzymes in a hot water bath, keeping the temperature for 10min when the central temperature of the juice reaches 80 ℃, and immediately cooling to 28-30 ℃ after the temperature is kept for the end; the yeast activation treatment specifically comprises the following steps: adding the required yeast into the fruit juice according to the proportion of adding 10g of yeast powder into 100mL of 5% sugar degree fruit juice, stirring and activating for 10-20 min at 38 ℃, and generating a large amount of small bubbles.

9. The preparation method of the hawthorn-red date composite fruit wine according to claim 1, wherein the fermentation and brewing specifically comprises the following steps: inoculating yeast seed liquid with volume percentage of 0.2-0.4 vt% into the mixed juice of hawthorn and red date, sealing, and fermenting at constant temperature for 3-5 days.

10. The hawthorn-red date composite fruit wine prepared by the preparation method according to any one of claims 1 to 9.