CN115141708A - Fermented indigo honeysuckle fruit juice composite clarifying agent, clarifying process and preparation method of indigo honeysuckle fruit juice - Google Patents
Fermented indigo honeysuckle fruit juice composite clarifying agent, clarifying process and preparation method of indigo honeysuckle fruit juice Download PDFInfo
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- 239000008395 clarifying agent Substances 0.000 title claims abstract description 30
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
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- 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
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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Abstract
The invention discloses a fermented lonicera edulis juice composite clarifying agent, a clarifying process and a preparation method of lonicera edulis juice, and belongs to the field of lonicera edulis juice processing. The invention aims to solve the problem of limited clarifying effect of a single clarifying agent. The method comprises the following steps: adding a composite clarifying agent consisting of pectinase and PVPP with the mass ratio of 1; wherein the addition amount of the composite clarifying agent is 2.0-4.5 g/L. The invention adopts the method of the composite clarifying agent to clarify, thereby not only achieving good clarification effect, but also reducing the astringency of the fruit juice, solving the problems of sour and astringent taste of the fruit juice and the like, and simultaneously ensuring the quality of the fruit juice.
Description
Technical Field
The invention belongs to the field of processing of indigo fruit juice, and particularly relates to a fermented indigo fruit juice composite clarifying agent, a fermented indigo fruit juice clarifying process and a preparation method of indigo fruit juice.
Background
Lonicera edulis, belonging to the order Rubiales, the genus Lonicera of the family Caprifoliaceae, commonly named eggplant (Solanum torvum) and blind fruit, etc., is a well-known plant in oriental countries, especially Russia and China. Currently, it is commonly cultivated in china, north america, poland, russia and japan. Common lonicera edulis in China has wild species and 'bud' cultivars, and is mainly distributed in Changbai mountains of Jilin, daxiao Xinganling of Heilongjiang, mountain areas from northern Sichuan to northwest of Yunnan and other mountain areas or low-lying humid areas. The lonicera edulis is used as a natural functional plant berry, and the fruit of the lonicera edulis is rich in active ingredients such as anthocyanin, flavone, phenolic acid and the like, and has multiple functions of osteoporosis prevention, tumor resistance, oxidation resistance and the like. But fresh fruits have sour and astringent mouthfeel, are not easy to be accepted by the public, and have strong seasonality and difficult storage. Therefore, it is generally subjected to a finishing treatment to improve the utility value.
The indigo fruit juice can improve the flavor, the types and the content of nutritional ingredients and the like of the juice after being fermented by saccharomycetes, and improve the indexes of the juice such as taste, aroma, functional ingredients and the like, but substances such as residual yeast, colloid and the like after the juice is fermented are easy to generate a turbidity phenomenon to influence the quality of the juice, so the fermented indigo fruit juice needs to be clarified. At present, common clarifying agents mainly comprise gelatin, pectinase, egg white powder, PVPP, kieselguhr and the like, and the clarifying effect of a single clarifying agent is limited.
Disclosure of Invention
The invention provides a fermented indigo fruit juice composite clarifying agent, a fermented indigo fruit juice clarifying process and a preparation method of indigo fruit juice, aiming at solving the technical problem that the clarifying effect of a single clarifying agent is limited.
The high-quality fermented lonicera edulis juice obtained by the method has the advantages of moderate sweet and sour taste, pleasant taste, bright color, uniform texture, good light transmittance and rich flavor substances, integrates nutrition and health functions, and improves the acceptability of lonicera edulis products.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention aims to provide a fermented indigo honeysuckle fruit juice composite clarifying agent which comprises pectinase and PVPP in a mass ratio of 1.
The invention aims to provide a fermented indigo honeysuckle fruit juice clarifying process, which is realized by the following steps: adding the compound clarifying agent as claimed in claim 1 into fermented indigo fruit juice, treating at 20-40 ℃ for 24-60 h, and filtering to obtain the indigo fruit juice; wherein the addition amount of the composite clarifying agent is 2.0-4.5 g/L.
The invention aims to provide a preparation method of indigo fruit juice, which is carried out by the following steps:
selecting mature and plump fruits with complete particles, and removing branches and leaves, rotten fruits and deteriorated fruits;
step (2), juicing and pulping the fruits processed in the step (1), filtering and centrifuging to obtain indigo honeysuckle juice;
adding sucrose and potassium metabisulfite;
activating saccharomycetes, inoculating the activated saccharomycetes to the lonicera edulis juice treated in the step (3) after the activation is successful, and fermenting;
step (5) of clarification according to the method of claim 2 or 3;
and (6) filling, sterilizing and cooling to obtain the fermented lonicera edulis juice.
Further, in step (2), the mixture was centrifuged at 4000r/min for 5min.
Furthermore, the addition amount of the potassium metabisulfite in the step (3) is 0.2g/L.
Further, in the step (4), LA-DE active dry yeast is added into the sterile sucrose aqueous solution (with the mass concentration of 5%) under the condition of 35-40 ℃ water bath, and the activation is carried out for 25-30 min, and a large amount of bubbles are generated, which indicates the success of the activation.
Furthermore, the addition amount of yeast in the step (4) is 1% (volume), the fermentation time is 8d, and the fermentation temperature is 18 ℃.
Further, the step (6) is sterilized at 80 ℃ for 8min.
Further, in step (3), sucrose was added in an amount equivalent to 0.6 to 2.5% vol based on the 17g/L sugar production 1% vol alcoholic strength.
The indigo honeysuckle juice can improve the flavor and the nutrient content of the juice and improve the taste, the fragrance and other qualities of the juice after being fermented by saccharomycetes, but the juice is turbid due to the fact that residual yeast and protein substances are blended into the juice in the fermentation process and macromolecular substances such as pectin, cellulose, hemicellulose and the like are polymerized and separated out and slowly oxidized in the storage process, and therefore the fermented indigo honeysuckle juice needs to be clarified to improve the clarity of the juice. According to the invention, pectinase and PVPP are used as a composite clarifying agent for fermented lonicera edulis juice, and the clarifying time is 40h when the addition amount of the composite clarifying agent is 3g/L, the clarifying temperature is 34 ℃ and the clarifying time is 40h. Under the condition, the astringency value of the fermented lonicera edulis juice is reduced by 55.56%, the light transmittance is 94.92%, the light transmittance is improved by 80.65%, the brightness is enhanced, the fermented lonicera edulis juice is in a light purple red color, and the quality of the juice is effectively improved.
Compared with the prior art, the fermented indigo fruit juice has the advantages that the indigo fruit as a main raw material contains amino acid, organic acid, trace elements, vitamins, mineral substances and rich phenolic compounds such as anthocyanin, phenolic acid, flavanol and flavonol, and the like, and the bioactive components have the effects of resisting bacteria, tonifying spleen, stimulating appetite, softening blood vessels, protecting heart and nerves and the like on a human body, and overcome the defects of single function and impure nature of the existing juice beverage. Meanwhile, the invention adopts a method of compound clarifying agent to clarify, which not only achieves good clarification effect, but also reduces the astringency of the fruit juice, solves the problems of sour and astringent taste of the fruit juice and the like, and simultaneously ensures the quality of the fruit juice.
For a better understanding of the features and technical aspects of the present invention, reference should be made to the following detailed description of the present invention, which is provided for purposes of reference and illustration only, and is not intended to be limiting.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
Example 1 and the method for producing indigo honeysuckle juice according to this example were carried out by the following steps:
selecting fruits with complete particles, ripeness, fullness and normal flavor, removing picked residual branches and leaves, injured, rotten and deteriorated fruits, and then freezing and storing;
naturally thawing the fruits at room temperature, pulping and juicing when the pulp becomes soft to obtain lonicera edulis homogenate, filtering by adopting four layers of sterile gauze, removing filter residues, and centrifuging at 4000r/min for 5min to obtain lonicera edulis juice;
step (3) adding an appropriate amount of sucrose (based on 17g/L sugar yield 1 vol% alcoholic strength), the alcoholic strength of the fermented lonicera edulis juice of the present invention is based on the criteria of low-alcohol fruit and vegetable juice in GB/T17204-2008, i.e. is expected to be 0.6-2.5 vol%. Potassium metabisulfite is added to improve stability, protect color and sterilize, and the addition amount of the potassium metabisulfite is 0.2g/L.
Adding a certain amount of LA-DE active dry yeast into a sterile sucrose aqueous solution with the mass concentration of 5% under the water bath condition of 35-40 ℃, activating for 25-30 min to generate a large amount of bubbles to indicate that the activation is successful, and then inoculating the yeast into the fruit juice under the aseptic operation condition for fermentation;
the content measurement refers to GB/T15038-2006 general analytical method for wine and fruit wine. The total acid content before and after the fermented fruit juice is clarified is measured by an acid-base titration method, the residual sugar content before and after the fermented fruit juice is clarified is measured by a direct titration method, and the alcoholic strength before and after the fermented fruit juice is clarified is measured by an alcometer method. And (4) measuring the chroma of the fermented juice before and after clarification by using a color difference meter. The astringency before and after clarification of the fermented juice was examined by establishing an astringency quantification method. And (3) measuring the anthocyanin content before and after the fermented juice is clarified by adopting a pH differential method. And measuring the content of soluble solids before and after the fermented juice is clarified by using a handheld saccharimeter. The light transmittance was calculated by measuring the absorbance of the fermented juice at a wavelength of 700 nm.
Wherein 1% yeast is added into the indigo fruit juice, the fermentation time is 8d, and the fermentation temperature is 18 deg.C, to obtain fermented indigo fruit juice.
And (3) adding 3g/L of compound clarifying agent (pectinase and PVPP with the mass ratio of 1.
And (6) sterilizing the clarified juice for 8min at 80 ℃ by adopting a heat treatment mode so as to ensure that the quality of the juice in various aspects such as nutrient content, color, taste and the like is not influenced. Cooling to obtain the fermented indigo fruit juice product.
Under the clarification fermentation process, the total acid, residual sugar and alcoholic strength in the juice before and after clarification do not change significantly; the soluble solid content is reduced by 21.19%; the astringency value is reduced by 55.56%; l and b are significantly increased, a is decreased; the content of anthocyanin is reduced by 3.79%; the light transmittance is improved by 80.65 percent.
The astringency value of the clarified juice is reduced, the clarity is improved, the brightness is enhanced, the clarified juice is light purplish red, and the quality of the juice is effectively improved.
Indigo fruit juice was prepared using the method of example 1 using a single clarifying agent, and the effects are shown in table 1.
TABLE 1 comparison of best clarification effectiveness with a single clarifying agent
| Clarifying agent | Transmittance (a) |
| Gelatin | 82.82 |
| Pectinase | 91.58 |
| Egg white powder | 84.98 |
| PVPP | 91.25 |
| Diatomite | 81.83 |
The juice light transmittance is used as a reference index, and the clarifying effect of the causal pectinase and PVPP on the lonicera edulis is obviously superior to that of other clarifying agents.
The clarification effect was compared using pectinase and PVPP at different ratios, and the effect is shown in table 2.
Table 2 pectinase: comparison of effects of different PVPP ratios
| Mass ratio of | Transmittance (a) |
| 2:1 | 91.89 |
| 1.5:1 | 92.26 |
| 1:1 | 94.92 |
| 1:1.5 | 93.16 |
| 1:2 | 91.95 |
This shows that pectinase: the transmittance was highest under the condition of PVPP =1 (mass ratio).
The method comprises the following steps of (1) preparing pectinase: PVPP =1 (mass ratio) fermented indigo fruit juice clarification experiments were performed with the effects as in table 3.
TABLE 3 variation of physicochemical indices before and after clarification of fermented Lonicera edulis juice
The concentrations of the composite clarifying agents are respectively controlled to be 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5g/L, the clarifying temperatures are respectively 20, 25, 30, 35 and 40 ℃, and the clarifying times are respectively 12, 24, 36, 48 and 60 hours. And the results were obtained by a response surface experiment, see table 4.
Table 4 response surface experimental design and results
The data in the table 4 are subjected to regression fitting to obtain a quadratic polynomial regression equation of the transmittance of the fermented lonicera edulis juice, wherein the quadratic polynomial regression equation is as follows: y =94.14 +1.61A-0.21B +0.86C-1.22AB-0.61AC +2.55BC-4.14A 2 －1.36B 2 －3.78C 2
And (3) carrying out response surface result analysis on the data according to software, and predicting the optimal clarification condition of the fermented fruit juice as follows: the addition amount of the composite clarifying agent is 3.13g/L, the clarifying temperature is 34.18 ℃, the clarifying time is 40.42h, and the light transmittance of the juice can be predicted to reach 94.75% under the condition. However, in actual operation, the condition is difficult to control, so that the actual operability is considered, the rationality of prediction can be accurately verified, the actual operation verifies that the adding amount of the selected composite clarifying agent is 3g/L, the clarifying temperature is 34 ℃, the clarifying time is 40 hours, and the light transmittance of the obtained fermented lonicera edulis juice is 94.92 percent
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications derived therefrom are intended to be within the scope of the invention.
Claims (10)
1. The fermented indigo honeysuckle fruit juice composite clarifying agent is characterized by comprising pectinase and PVPP in a mass ratio of 1.
2. A fermented indigo fruit juice clarifying process is characterized by being realized through the following steps: adding the compound clarifying agent as claimed in claim 1 into fermented indigo fruit juice, treating at 20-40 deg.C for 24-60 hr, and filtering; wherein the addition amount of the composite clarifying agent is 2.0-4.5 g/L.
3. The process for clarifying fermented indigo fruit juice according to claim 2, wherein the treatment is carried out at 34 ℃ for 40h, and the addition amount of the composite clarifying agent is 3.0g/L.
4. A preparation method of indigo fruit juice is characterized by comprising the following steps:
selecting mature and plump fruits with complete particles, and removing branches and leaves, rotten fruits and deteriorated fruits;
step (2), juicing and pulping the fruit treated in the step (1), filtering and centrifuging to obtain indigo fruit juice;
adding sucrose and potassium metabisulfite;
activating saccharomycetes, inoculating the activated saccharomycetes to the lonicera edulis juice treated in the step (3) after the activation is successful, and fermenting;
a step (5) of clarifying the crude oil by the method of claim 2 or 3;
and (6) filling, sterilizing and cooling to obtain the fermented lonicera edulis juice.
5. The method of claim 4, wherein the indigo fruit juice is centrifuged at 4000r/min for 5min in step (2).
6. The method of producing indigo fruit juice according to claim 4, wherein the amount of potassium metabisulfite added in step (3) is 0.2g/L.
7. The method for preparing indigo fruit juice according to claim 4, wherein the LA-DE active dry yeast is added into the sterile sucrose aqueous solution (5% by mass) in the step (4) under the condition of 35-40 ℃ water bath, and the activation lasts for 25-30 min, and a large amount of bubbles are generated to indicate the successful activation.
8. The method of preparing a lonicera edulis juice according to claim 4, wherein the yeast is added in the step (4) in an amount of 1% (v/v), the fermentation time is 8d, and the fermentation temperature is 18 ℃.
9. The method for preparing indigo fruit juice according to claim 4, wherein the sterilization in step (6) is carried out at 80 ℃ for 8min.
10. The method of claim 4, wherein the sucrose is added in step (3) at a level of 0.6 to 2.5% vol, based on the 1% vol alcoholic strength at 17g/L sugar.
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| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN109706033A (en) * | 2019-02-25 | 2019-05-03 | 东北农业大学 | A kind of fermentation of indigo fruit ice wine and clarification process |
| CN110903938A (en) * | 2019-12-21 | 2020-03-24 | 新疆林业科学院 | Fermented mulberry fruit wine compound clarifying agent and use method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN109706033A (en) * | 2019-02-25 | 2019-05-03 | 东北农业大学 | A kind of fermentation of indigo fruit ice wine and clarification process |
| CN110903938A (en) * | 2019-12-21 | 2020-03-24 | 新疆林业科学院 | Fermented mulberry fruit wine compound clarifying agent and use method thereof |
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