CN115895812B - Method for producing black pear wine and black pear brandy through solid-liquid stepped green precise fermentation - Google Patents
Method for producing black pear wine and black pear brandy through solid-liquid stepped green precise fermentation Download PDFInfo
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- Alcoholic Beverages (AREA)
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Abstract
The invention discloses a preparation method for producing black pear wine and black pear brandy by solid-liquid step green and precise fermentation, which comprises the following steps: the method comprises the steps of taking crisp pears as raw materials, soaking and peeling the crisp pears in a food-grade sodium hydroxide solution, decocting the crisp pears in a sugar solution to prepare saccharified preserved pears, carrying out solid state fermentation on the preserved pears to obtain blackened preserved pears, carrying out secondary fermentation on the blackened preserved pears serving as raw materials under the action of Angel Saccharomyces cerevisiae BV818 and Saccharomyces cerevisiae CY-3079 to obtain pear wine, and carrying out distillation extraction on black pear residue liquid in the process of fermenting the black pear wine to obtain the black pear brandy. The black pear wine and the black pear brandy prepared by the method realize the steps of solid and liquid, and the secondary fermentation realizes the effect of accurate fermentation, and meanwhile, the prepared black pear wine and black pear brandy have good antioxidant capacity.
Description
Technical Field
The invention relates to the technical field of biological fermentation brewing, in particular to a method for producing black pear wine and black pear brandy by solid-liquid step green and precise fermentation.
Background
Crisp pear, also known as Banli crisp pear, dangshan crisp pear and Dangshan pear, contains sugar, mineral substances, organic acid and multiple vitamins, wherein the abundant vitamins in the crisp pear can protect heart, relieve fatigue, strengthen myocardial activity and reduce blood pressure; the crisp pear has the advantages that the sugar and tannic acid and other ingredients in the crisp pear can eliminate phlegm and relieve cough, the crisp pear has a maintenance effect on the throat, sugar substances and vitamins contained in the crisp pear are easy to be absorbed by human bodies, the appetite is promoted, the crisp pear has a protective effect on the liver, the crisp pear is cool and can clear heat and calm, the blood pressure can be recovered to be normal after being eaten normally, the symptoms such as dizziness and the like are improved, meanwhile, the pear can prevent atherosclerosis and inhibit the formation of cancerogenic substance nitrosamine, so that the effects of preventing and resisting cancers are achieved, the pectin content in the pear is high, and digestion and defecation are facilitated.
The black pear is a black health food prepared by fermenting crisp pear in a high-temperature and high-humidity environment through Maillard reaction. The melanoidin and polyphenol content in the darkened crisp pears are obviously increased. At present, various blackened fruit and vegetable products such as black garlic, black onion, black date and the like are already present on the market. The blackening technology of the fruits and the vegetables is simple and convenient to operate, so that the blackening technology can be widely applied to fruits and vegetables with higher reducing sugar. The blackened fruit and vegetable product not only maintains partial nutrient substances in the original fruits and vegetables, but also is superior to the original fruits and vegetables in the content of certain functional active substances, thereby greatly improving the nutrient components of the fruits and vegetables. The blackened product has improved nutrition and unique flavor.
The preparation of the roxburgh rose wine in patent CN104974893a is: cleaning and crushing pears to obtain pear juice, and fermenting the pear juice with pectase, hemicellulase and pectase to obtain the roxburgh rose wine. The preparation of snow pear wine in patent CN109486601B is: cleaning and squeezing fructus Pyri to obtain pear juice, and fermenting with Saccharomyces cerevisiae and Lactobacillus plantarum to obtain fructus Pyri wine. In the prior art, the pear is squeezed to obtain the pear wine by fermentation on the basis of the pear juice, the pear is prepared into preserved pear, and the black pear wine is prepared by blackening and fermenting, which is not mentioned.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide a method for producing black pear wine and black pear brandy by solid-liquid step green and accurate fermentation.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the invention provides a preparation method for producing black pear wine and black pear brandy by solid-liquid step green and precise fermentation, which comprises the following steps:
(1) Soaking crisp pear in food-grade sodium hydroxide solution, and taking out and cleaning to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp in sugar solution, fishing out and drying to obtain preserved pear;
(3) Sealing preserved pear, and blackening;
(4) Adding purified water into the blackened preserved pear, performing ultrasonic treatment, adding pectase for enzymolysis, crushing and sieving the preserved pear after the enzymolysis is finished, adding white granulated sugar, and adjusting sugar degree to obtain black pear juice;
(5) Sterilizing the black pear juice, inoculating the mixed strain liquid into the sterilized black pear juice, fermenting, standing, taking the lower suspension as black pear wine residue liquid, and taking the supernatant as black pear wine;
(6) And distilling and extracting the black pear wine residue liquid to obtain the black pear brandy.
Preferably, in the step (1), the mass fraction of the food-grade sodium hydroxide is 3% -4%.
Preferably, in the step (1), the soaking time is 13-17 s.
Preferably, in the step (2), the sugar degree of the sugar solution is 30-50 degrees Bx.
Preferably, in the step (2), the boiling time is 20-30 min.
Preferably, in the step (2), the drying temperature is 60-70 ℃ and the drying time is 8-10 hours.
Further preferably, in the step (2), the drying temperature is 65 ℃ and the drying time is 9h
Preferably, in the step (3), the blackening treatment temperature is 60-80 ℃, the humidity is 50-70%, and the blackening time is 72-96 hours.
Preferably, in the step (4), the ultrasonic intensity is 240-360 w, the ultrasonic time is 15-20 min, and the ultrasonic power is 40kHz.
Preferably, in the step (4), the adding amount of the pectase is 0.1 g/L-0.2 g/L.
Preferably, in the step (4), the enzymolysis time is 3-5 hours.
Further preferably, in the step (4), the enzymolysis time is 4 hours.
Preferably, in the step (4), the mass ratio of purified water to the blackened preserved pear is (4-6): 1.
preferably, in the step (4), the sugar degree is 20-24 degrees Bx.
Further preferably, in the step (4), the sugar degree is 22 ° Bx.
Preferably, in the step (5), the sterilization temperature is 80 ℃ and the sterilization time is 20min.
Preferably, in the step (5), the mixed strains are Angel Saccharomyces cerevisiae BV818 and Saccharomyces cerevisiae CY-3079.
Further preferably, in the step (5), the mass ratio of the Angel Saccharomyces cerevisiae BV818 to the Saccharomyces cerevisiae CY-3079 is 1 (0.5-1.5).
Preferably, in the step (5), the concentration of the mixed strain liquid thallus is 0.25-g/L to 0.45-g/L.
Preferably, in the step (5), the access amount of the mixed strain liquid is 10-15% of the volume of the sterilized black pear juice.
Preferably, in the step (4), the fermentation temperature is 26-28 ℃, and the fermentation time is 9-11 days.
Further preferably, the fermentation time is 10 days.
Preferably, in the step (6), the distillation extraction temperature is 80-90 ℃, and the distillation extraction time is 40-50 min.
In a second aspect of the invention, the black pear wine and black pear brandy prepared by the preparation method are provided.
The invention has the beneficial effects that:
the invention adopts the mode of combining pectase and ultrasonic treatment to treat the crisp pears, and the black pears after ultrasonic treatment are more beneficial to enzymolysis of pectase, so as to achieve the effect of improving enzymolysis capability, ensure that pectase can better degrade pectic substances among cells, improve juice yield and improve the clarity of juice.
The invention relates to a method for preparing black pear wine by blackening preserved pear, which comprises the steps of preparing crisp pear into preserved pear, prolonging the quality guarantee period of the crisp pear, enriching the taste of the pear wine, fully fusing sugar and pear, and enabling the taste of the pear wine to be softer and smoother.
Compared with the black pear wine prepared by directly blackening the crisp pears, the black pear wine prepared by using the preserved pears has higher sugar content, less white sugar is added during fermentation, and the taste is better than that of the black pear wine prepared by directly blackening the crisp pears.
The invention adopts two types of Saccharomyces cerevisiae BV818 and Saccharomyces cerevisiae CY-3079 for fermentation, wherein the fermentation process of the Angel Saccharomyces cerevisiae BV818 is safe and stable, the normal fermentation of wine liquid is ensured, and the quality of fruit wine is improved; saccharomyces cerevisiae CY-3079 enables pears to be fully fermented and decomposed, and the fragrance of wine bodies is enhanced, so that the black pear wine with better flavor is obtained. The two Saccharomyces cerevisiae are mixed and fermented, so that the black pear wine is stable and fully fermented in the fermentation process of the black pear wine, and the black pear wine with better quality is obtained.
Detailed Description
It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the present application. 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 application belongs.
In order to enable those skilled in the art to more clearly understand the technical solutions of the present application, the technical solutions of the present application will be described in detail below with reference to specific embodiments.
The test materials used in the examples of the present invention are all conventional in the art and are commercially available.
The Angel Saccharomyces cerevisiae BV818 is purchased from Angel Yeast Co., ltd, and the Saccharomyces cerevisiae CY-3079 is purchased from Shanghai Jie rabbit industry and trade Co., ltd.
Example 1
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in 3% food-grade sodium hydroxide solution for 17s to ensure that the liquid level of the food-grade sodium hydroxide solution is required to be over the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 10min with syrup with sugar degree of 30 degrees Bx for the first time, and continuously and slightly turning over in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 50 degrees Bx for the second time, taking out, and putting into a constant-temperature oven with temperature of 60 ℃ for 10h to obtain pear preserved fruit;
(3) Placing preserved pear in a sealed bag, and carrying out blackening fermentation for 96 hours in a constant-temperature oven with the temperature of 60 ℃ and the humidity of 50%;
(4) Adding purified water into the blackened preserved pear, wherein the adding amount of the purified water is 4 times of the mass of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 240W, and the ultrasonic treatment time is 20min. Adding 0.1g/L pectase for enzymolysis for 5h, crushing, sieving, adding white sugar, and adjusting sugar degree to 20 ° Bx to obtain fructus Pyri juice;
(5) Sterilizing the black pear juice, inoculating 0.25g/L mixed saccharomycete, wherein the mass ratio of Angel Saccharomyces cerevisiae BV818 to Saccharomyces cerevisiae CY-3079 is 1:0.5, in the black pear juice sterilized at 80 ℃ for 20min, fermenting at 26 ℃ for 11 days with the access amount of the mixed strain liquid being 10% of the volume of the sterilized black pear juice, standing, taking the supernatant as black pear wine residue liquid, and obtaining the alcoholic strength of the black pear wine as 12 degrees;
(6) And (3) extracting the black pear wine residue liquid with 80 ℃ high-temperature distillation for 50min to obtain the black pear brandy, wherein the alcohol content of the black pear brandy is 38 degrees.
Example 2
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15 s to ensure that the liquid level of the food-grade sodium hydroxide solution is required to be higher than that of the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, cutting the crisp pears for four times, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 5min with syrup with sugar degree of 40 degrees Bx for the first time, and continuously and slightly turning over in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 40 degrees Bx for the second time, taking out, and putting into a constant temperature oven with temperature of 65 ℃ for 9h to obtain pear preserved fruit;
(3) Placing preserved pear in a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the humidity of 60 percent at the temperature of 70 ℃;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, and performing multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding pectase of 0.15g/L for enzymolysis for 4 hr, crushing, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain fructus Pyri juice;
(5) Sterilizing the black pear juice, inoculating 0.35 g/L mixed saccharomycetes, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to saccharomyces cerevisiae CY-3079 is 1:1, inoculating the mixed saccharomycetes into the sterilized black pear juice, fermenting the mixed saccharomycetes at the temperature of 27 ℃ for 10 days, standing, taking the supernatant as black pear wine residue liquid, and obtaining black pear wine with the alcoholicity of 12 degrees;
(6) And (3) extracting the black pear wine residue liquid with 80 ℃ high-temperature distillation for 50min to obtain the black pear brandy, wherein the alcoholic strength of the black pear brandy is 42 degrees.
Example 3
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in 4% food-grade sodium hydroxide solution for 13s to ensure that the liquid level of the food-grade sodium hydroxide solution is enough to submerge the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 5min with syrup with sugar degree of 50 degrees Bx for the first time, and slightly turning over continuously in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 30 degrees Bx for the second time, taking out, and putting into a constant temperature oven with temperature of 70 ℃ for 8 h to obtain pear preserved fruit;
(3) Placing preserved pear in a sealed bag, and carrying out blackening fermentation for 72h in a constant-temperature oven with the temperature of 80 ℃ and the humidity of 70%;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 6 times of that of the blackened preserved pear, and performing multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 360W, and the ultrasonic treatment time is 15min. Adding 0.2g/L pectase for enzymolysis for 3h, crushing, sieving, adding white sugar, and adjusting sugar degree to 24 ° Bx to obtain fructus Pyri juice;
(5) Sterilizing the black pear juice, inoculating 0.45g/L mixed saccharomycete, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to saccharomyces cerevisiae CY-3079 is 1:1.5, inoculating the mixed saccharomycete into the sterilized black pear juice, fermenting the mixed saccharomycete at 28 ℃ for 9 days, standing, taking the lower suspension as black pear wine residue liquid, taking supernatant as black pear wine, and obtaining black pear wine with alcohol degree of 12 degrees;
(6) And (3) extracting the black pear wine residue liquid with high-temperature distillation at 90 ℃ for 50min to obtain the black pear brandy, wherein the alcoholic strength of the black pear brandy is 42 degrees.
Comparative example 1
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15 s to ensure that the liquid level of the food-grade sodium hydroxide solution is required to be higher than that of the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, cutting the crisp pears for four times, and removing the fruit pits to obtain crisp pear pulp;
(2) Placing the crisp pear pulp into a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the humidity of 60 percent at the temperature of 70 ℃;
(3) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, and carrying out multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding pectase of 0.15g/L for enzymolysis for 4 hr, crushing, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain fructus Pyri juice;
(4) Sterilizing the black pear juice, inoculating 0.35 g/L mixed saccharomycetes, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to saccharomyces cerevisiae CY-3079 is 1:1, inoculating the mixed saccharomycetes into the sterilized black pear juice, fermenting the mixed saccharomycetes at the temperature of 27 ℃ for 10 days, standing, taking the supernatant as black pear wine residue liquid, and obtaining black pear wine with the alcoholic strength of 11.5 degrees;
(6) And (3) extracting the black pear wine residue liquid with high-temperature distillation at 85 ℃ for 45min to obtain the black pear brandy, wherein the alcoholic strength of the obtained black pear brandy is 41 degrees.
Comparative example 2
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 4% food-grade sodium hydroxide solution for 15 s to ensure that the liquid surface of the food-grade sodium hydroxide solution is required to be soaked in the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, cutting the crisp pears for four times, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 5min with syrup with sugar degree of 50 degrees Bx for the first time, and continuously and slightly turning over in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 30 degrees Bx for the second time, taking out, and putting into a constant-temperature oven with temperature of 65 ℃ for 10h to obtain pear preserved fruit;
(4) Adding purified water into the preserved pear, wherein the mass of the purified water is 5 times of that of the preserved pear, and performing multi-frequency scanning ultrasonic treatment, wherein the ultrasonic treatment power is 40kHz, the ultrasonic frequency is 300W, and the ultrasonic treatment time is 18min. Adding pectase of 0.15g/L for enzymolysis for 4 hr, crushing, sieving, adding white sugar, and adjusting sugar degree to 22 ° Bx to obtain fructus Pyri juice;
(5) Sterilizing the black pear juice, inoculating 0.35 g/L mixed saccharomycetes, wherein the mass ratio of Angel saccharomyces cerevisiae BV818 to saccharomyces cerevisiae CY-3079 is 1:1, inoculating the mixed saccharomycetes into the sterilized black pear juice, fermenting the mixed saccharomycetes at the temperature of 27 ℃ for 10 days, standing, taking the supernatant as black pear wine residue liquid, and obtaining black pear wine with the alcoholic strength of 11.3 degrees;
(6) And (3) extracting the black pear wine residue liquid with high temperature of 85 ℃ for 45min to obtain the black pear brandy, wherein the alcohol content of the black pear brandy is 10.5 degrees.
Comparative example 3
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15 s to ensure that the liquid level of the food-grade sodium hydroxide solution is required to be higher than that of the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, cutting the crisp pears for four times, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 5min with syrup with sugar degree of 40 degrees Bx for the first time, and continuously and slightly turning over in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 40 degrees Bx for the second time, taking out, and putting into a constant temperature oven with temperature of 65 ℃ for 9h to obtain pear preserved fruit;
(3) Placing preserved pear in a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the humidity of 60 percent at the temperature of 70 ℃;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, performing multi-frequency scanning ultrasonic treatment, adding 0.15g/L pectase for enzymolysis for 4 hours, crushing the preserved pear after the enzymolysis is finished, sieving the crushed preserved pear, adding white granulated sugar, and adjusting the sugar degree to 22 degrees Bx to obtain black pear juice;
(5) Sterilizing the black pear juice, inoculating 0.35 g/L Angel Saccharomyces cerevisiae BV818 into the sterilized black pear juice, fermenting at 27deg.C for 10 days with the inoculating amount of Angel Saccharomyces cerevisiae BV818 strain liquid being 12% of the volume of the sterilized black pear juice, standing, taking supernatant as black pear wine, and obtaining black pear wine with alcoholicity of 12 degree;
(6) And (3) extracting the black pear wine residue liquid with high-temperature distillation at 85 ℃ for 45min to obtain the black pear brandy, wherein the alcoholic strength of the obtained black pear brandy is 41 degrees.
Comparative example 4
(1) Selecting crisp pears with high maturity, fragrant and sweet smell and white and tender color or golden yellow color, cleaning the crisp pears, soaking the crisp pears in a 3.5% food-grade sodium hydroxide solution for 15 s to ensure that the liquid level of the food-grade sodium hydroxide solution is required to be higher than that of the crisp pears, fishing out the crisp pears, washing the outer skin of the crisp pears with clear water, cutting the crisp pears for four times, and removing the fruit pits to obtain crisp pear pulp;
(2) Boiling the crisp pear pulp for 5min with syrup with sugar degree of 40 degrees Bx for the first time, and continuously and slightly turning over in the boiling process to ensure uniform heating, boiling for 20min with sugar degree of 40 degrees Bx for the second time, taking out, and putting into a constant temperature oven with temperature of 65 ℃ for 9h to obtain pear preserved fruit;
(3) Placing preserved pear in a sealed bag, and carrying out blackening fermentation for 84 hours in a constant-temperature oven with the humidity of 60 percent at the temperature of 70 ℃;
(4) Adding purified water into the blackened preserved pear, wherein the mass of the purified water is 5 times of that of the blackened preserved pear, performing multi-frequency scanning ultrasonic treatment, adding 0.2g/L pectase for enzymolysis for 4 hours, crushing, sieving, adding 5 times of purified water, adding white granulated sugar, and adjusting the sugar degree to 22 degrees Bx to obtain black pear juice;
(5) Sterilizing the black pear juice, inoculating 0.35 g/L Saccharomyces cerevisiae CY-3079 into the sterilized black pear juice, fermenting at 27 ℃ for 10 days, standing, taking supernatant as black pear wine, wherein the inoculating amount of the strain liquid of the Saccharomyces cerevisiae CY-3079 is 12% of the volume of the sterilized black pear juice, and the alcoholicity of the obtained black pear wine is 12%;
(6) And (3) extracting the black pear wine residue liquid with high-temperature distillation at 85 ℃ for 45min to obtain the black pear brandy, wherein the alcoholic strength of the obtained black pear brandy is 38.5 degrees.
Test example 1: antioxidant test of black pear wine and black pear brandy
Detection of dpph radical scavenging ability:
(1) Preparation of DPPH solution: accurately weighing 19.7mg of DPPH, fixing the volume in a 500mL volumetric flask with absolute ethyl alcohol, fully shaking uniformly, and keeping the concentration of the prepared DPPH solution at 39.4mg/L in a refrigerator at 4 ℃ in a dark place for later use.
(2) Sample measurement: accurately transferring 5mL of DPPH solution, adding 0.1mL of black pear wine or black pear brandy with different mass fractions (5%, 10%,15%,20%,25%,30%,35%,40%,45%, 50%), fully and uniformly mixing, placing for 30min in a dark place, measuring the absorbance value at 517nm, and replacing the sample liquid with equal volume of absolute ethyl alcohol in a control group; the DPPH radical scavenging rate was calculated by taking an average of 3 replicates and taking the average of 3 replicates:
C％＝[(A 0 -A 1 )/A 0 ]×100％
in the middle of: c is DPPH clearance (%); a is that 1 Absorbance for the sample group; a is that 0 Absorbance for control group;
calculating IC according to the relation between concentration and DPPH clearance 50 Values.
Abts free radical scavenging ability assay:
7mmol/L ABTS + Solution, 2.45mmol/L K 2 S 2 O 8 The solutions were mixed in a 1:1 ratio and reacted in the dark at 25℃for 12-16h to form ABTS stock solutions. On the day of analysis, ABTS was diluted with 80% ethanol + The absorbance of the solution (about 54 times) at 734nm was 0.700.+ -. 0.050. Dissolving polyphenol sample with distilled water to obtain Trolox with different mass concentration gradients of 20, 40, 60, 80, 100, 120mg/mL, and adding into ABTS + The solution (5.0 mL) was thoroughly mixed. The reaction mixture was left at room temperature for 8 minutes, and the absorbance at 734nm was measured as A using deionized water as a reference 1 。
ABTS radical scavenging rate/% = [1- (a) 1 /A 0 )]×100%
A0:0.04 mL deionized water+5 mL ABTS +
A1:0.04 mL sample solution +5mL ABTS +
Ic is calculated according to the ABTS free radical scavenging ability 50 Is a value of (2).
The results are shown in Table 1.
Table 1 antioxidant capacity of black pear wine
As can be seen from Table 1, the Ic value of DPPH radical scavenging ability, the Ic value of ABTS radical scavenging ability and the Ic value of total reducing power in examples 1-3 are all significantly lower than those in comparative examples 1-4. The lower the Ic50 value, the more oxidation resistant the black pear wine. Therefore, the antioxidant capacity of the black pear wine prepared by mixing and fermenting preserved pear, saccharomyces cerevisiae CY-3079 and Angel Saccharomyces cerevisiae BV818 is higher than that of pear wine prepared by fermenting common blackened pear and single yeast.
TABLE 2 antioxidant Capacity of black pear brandy
As can be seen from Table 2, the Ic value of DPPH radical scavenging ability, the Ic value of ABTS radical scavenging ability and the Ic value of total reducing power of examples 1-3 are all significantly lower than those of comparative examples 1-4. Therefore, the antioxidant capacity of the black pear wine prepared by mixing and fermenting preserved pear, saccharomyces cerevisiae CY-3079 and Angel Saccharomyces cerevisiae BV818 is higher than that of pear wine prepared by fermenting common blackened pear and single yeast.
The foregoing description is only of the preferred embodiments of the present application and is not intended to limit the same, but rather, various modifications and variations may be made by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.
Claims (2)
1. A preparation method for producing black pear wine and black pear brandy by solid-liquid step green and precise fermentation comprises the following steps:
(1) Soaking crisp pear in food-grade sodium hydroxide solution, and taking out and cleaning to obtain crisp pear pulp;
the mass fraction of the food-grade sodium hydroxide solution is 3-4%, and the soaking time is 13-17 s;
(2) Boiling the crisp pear pulp in sugar solution, fishing out and drying to obtain preserved pear;
the sugar degree of the sugar solution is 30-50 degrees Bx, the boiling time is 20-30 min, the drying temperature is 60-70 ℃, and the drying time is 8-10 h;
(3) Sealing preserved pear, and blackening;
the blackening treatment temperature is 60-80 ℃, the humidity is 50-70%, and the blackening time is 72-96 h;
(4) Adding purified water into the blackened preserved pear, performing ultrasonic treatment, adding pectase for enzymolysis, crushing and sieving the preserved pear after the enzymolysis is finished, adding white granulated sugar, and adjusting sugar degree to obtain black pear juice;
the addition amount of the pectase is 0.1 g/L-0.2 g/L, the enzymolysis time is 3-5 h, and the mass ratio of the purified water to the blackened preserved pear is (4-6): 1, the sugar degree is 20-24 degrees Bx;
(5) Sterilizing the black pear juice, inoculating the mixed strain liquid into the sterilized black pear juice, fermenting, standing, taking the lower suspension as black pear wine residue liquid, and taking the supernatant as black pear wine;
the concentration of the mixed strain liquid thallus is 0.25g/L-0.45g/L, and the inoculation amount of the mixed strain liquid is 10-15% of the volume of the sterilized black pear juice; the mixed strain is Angel Saccharomyces cerevisiae BV818 and Saccharomyces cerevisiae CY-3079, the mass ratio of Angel Saccharomyces cerevisiae BV818 to Saccharomyces cerevisiae CY-3079 is 1 (0.5-1.5), the fermentation temperature is 26-28 ℃, and the fermentation time is 9-11 days;
(6) Distilling and extracting the black pear wine residue liquid to obtain black pear brandy;
the distillation extraction temperature is 80-90 ℃, and the distillation extraction time is 40-50 min.
2. The black pear wine and black pear brandy prepared by the preparation method of claim 1.
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| KR100988378B1 (en) * | 2009-12-08 | 2010-10-18 | 인제군 | Manufacturing method of distilled alcohol using a wild pear |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
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|---|---|---|---|---|
| KR100988378B1 (en) * | 2009-12-08 | 2010-10-18 | 인제군 | Manufacturing method of distilled alcohol using a wild pear |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
| CN107156566A (en) * | 2017-06-01 | 2017-09-15 | 山东农业大学 | Hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof |
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