CN117285998A - Fruit wine with auxiliary whitening and antioxidation effects and preparation method and application thereof - Google Patents
Fruit wine with auxiliary whitening and antioxidation effects and preparation method and application thereof Download PDFInfo
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- CN117285998A CN117285998A CN202311212095.9A CN202311212095A CN117285998A CN 117285998 A CN117285998 A CN 117285998A CN 202311212095 A CN202311212095 A CN 202311212095A CN 117285998 A CN117285998 A CN 117285998A
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- fermentation
- fruit wine
- pear
- pear juice
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Classifications
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- C—CHEMISTRY; METALLURGY
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Abstract
The invention discloses fruit wine with auxiliary whitening and antioxidation effects, and a preparation method and application thereof, and belongs to the technical field of food processing. The fruit wine raw material of the invention comprises components A and B, wherein the component A is pear, the component B comprises dendrobium or rose, and the preparation method comprises the following steps: mixing and squeezing fructus Pyri pulp with the component B, and crushing to obtain pear juice; adding a bacteriostatic antioxidant, and then adding pectase for enzymolysis; then adjusting the sugar degree to 15-20Brix; inoculating Saccharomyces cerevisiae, activating the yeast, fermenting, cooling the fermentation liquid after terminating the fermentation, clarifying, filtering the clarified turbid liquid, canning the filtrate, and sterilizing to obtain the final product of the fruit wine. The invention also discloses application of the fruit wine prepared by the preparation method in preparation of foods with auxiliary whitening and antioxidation effects. The preparation method of the invention can enrich the taste, aroma and flavor of the product, and improve the tyrosinase inhibitory activity, antioxidant capacity and flavone and polyphenol content of the product.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to fruit wine with auxiliary whitening and antioxidation effects, and a preparation method and application thereof.
Background
Tyrosinase (ec 1.14.18.1, tyrosinase) is a copper-containing polyphenol oxidase, mainly existing in mammals, plants, bacteria and fungi, is a key enzyme for regulating animal and plant melanin biosynthesis, and is also a main target for resisting melanin generation. Therefore, the tyrosinase activity is inhibited, the tyrosine metabolism of pigment cells in skin can be improved, the formation of pigmentation is prevented, and the effects of preventing the formation of freckles, chloasma, senile plaques and the like, whitening and the like are achieved.
In the prior art, the fruit wine is mainly brewed from single raw materials, such as banana wine, strawberry wine, litchi wine, mulberry wine and the like, and has the problems of single taste and low nutrition. According to the difference of nutritional ingredients of fruits and edible flowers and the advantages of the respective flavor qualities, the raw materials can make up for the advantages of the other raw materials, and the finished fruit wine with complete and rich nutrition and good sensory quality is brewed. The pear contains various nutritional components such as proteins, carbohydrates, vitamins B1, B2, C and other organic components, and also contains rich phenolic substances, mainly including hydroxybenzoic acid, hydroxycinnamic acid, flavanol, flavonol, anthocyanin and the like. Dendrobium officinale is a relatively rare and good health-preserving and nourishing product, is listed as the head of Chinese Mesona, and has various effects of benefiting stomach, promoting fluid production, nourishing yin, clearing heat and the like. If the immunity is enhanced, the dendrobium candidum can nourish yin and blood, and researches show that the dendrobium candidum polysaccharide has the immunity enhancing function; the dendrobium candidum can promote gastrointestinal digestion and has a certain inhibition effect on helicobacter pylori by regulating spleen and stomach; reducing blood sugar, promoting insulin secretion, and enhancing insulin activity, and has certain effect in reducing blood sugar. The rose contains abundant vitamins and other nutrient substances, can effectively remove free radicals and pigmentation, and has the effects of nourishing skin, keeping skin moist, removing freckle and whitening, eliminating fatigue, relieving emotion, reducing blood lipid and losing weight.
Therefore, the preparation method of the fruit wine taking the pears as raw materials and compounding the dendrobium nobile or the rose is provided, the problems of single taste and insufficient nutrition of the fruit wine in the prior art are overcome, the health care effect of the product is enhanced, the added value of the product is improved, and the problem to be solved by the person in the art is solved urgently.
Disclosure of Invention
The invention aims at providing a preparation method of fruit wine, which can integrate the flavor, flavor substances and nutritional ingredients of raw materials, so that the mouthfeel, the flavor and the taste of the product are more abundant, the precipitation of effective ingredients in pears, dendrobe and roses is facilitated, the health care effect of the product is enhanced, the added value of the product is improved, a new way is provided for the deep processing of pears, dendrobe and roses, and the income of fruit farmers and flower farmers is driven.
The second object of the invention is to provide fruit wine prepared by the method.
The invention further aims to provide application of the fruit wine in preparing foods with auxiliary whitening and antioxidation effects.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention discloses a preparation method of fruit wine with auxiliary whitening and antioxidation effects, which comprises the following steps of:
s1, preparing pear juice: mixing fructus Pyri pulp with component B, squeezing, and crushing to obtain pear juice;
s2, bacteriostasis and color protection: adding antibacterial antioxidant into pear juice to inhibit bacteria and protect color;
s3, enzymolysis: adding pectase into the pear juice prepared in the step S2 for enzymolysis;
s4, sugar degree adjustment: regulating sugar degree of the pear juice to 15-20Brix with sucrose;
s5, activating yeast: activating Saccharomyces cerevisiae with glucose aqueous solution under aseptic condition, and culturing at constant temperature to activate yeast; preferably, the concentration of the aqueous glucose solution is 3-8wt.%, more preferably 5wt.%;
s6, fermenting: inoculating the yeast activated in the step S5 into the pear juice prepared in the step S4 for fermentation;
s7, clarifying and filtering: after fermentation is terminated, cooling the fermentation liquor, cooling and clarifying under the low-temperature condition, filtering clarified turbid liquor by diatomite and a microporous filter membrane in sequence, and collecting microporous filter membrane filtrate;
s8, canning and obtaining a finished product: and (5) canning the microporous filter membrane filtrate in a sterile environment, and sterilizing to obtain a fruit wine finished product.
In some embodiments of the invention, in S1, the dendrobium is fresh or dry, the dendrobium is of the variety Dendrobium officinale, and the edible parts are stems and flowers;
the flos Rosae Rugosae is fresh or dry, and the variety of flos Rosae Rugosae is black red, fructus Phyllanthi, pingyin flos Rosae Rugosae, damascus flos Rosae Rugosae, kushui flos Rosae Rugosae, bulgarian flos Rosae Rugosae, and France flos Rosae Rugosae;
the variety of the pears is pears with sugar degree larger than 10Brix;
preferably, the mass ratio of the pear pulp to the dry product of the component B is 800:1-800:4, and the mass ratio of the pear pulp to the fresh product of the component B is 800:4-800:20.
in some embodiments of the present invention, the bacteriostatic antioxidant comprises potassium metabisulfite, and the content of potassium metabisulfite in pear juice is 0.01-0.05g/L.
In some embodiments of the invention, the content of pectase in pear juice is 0.01-0.05g/L;
preferably, the enzymolysis time is 2-4 hours.
In some embodiments of the invention, in step S5, the volume to mass ratio of the aqueous glucose solution to the saccharomyces cerevisiae is 8-12:1, preferably 10:1, when the volume unit of the glucose aqueous solution is ml, the mass unit of the saccharomyces cerevisiae is g;
in the step S6, the content of the saccharomyces cerevisiae in the pear juice after sugar degree adjustment is 0.2-0.4g/L;
preferably, saccharomyces cerevisiae is incubated at 37℃for 30-60 minutes to activate the yeast, and the activated yeast is inoculated into pear juice.
In some embodiments of the present invention, the fermentation conditions in step S6 are fermentation temperature 18-28deg.C for 4-10 days,
preferably, the fermentation is terminated when the sugar content of the fermentation broth is 8Brix-9Brix and the alcohol content is 3% vol-5% vol.
In some embodiments of the present invention, in step S7, the diatomaceous earth is laterite: the mass ratio of the clay is 1:1-1:2,
preferably, the mass-volume ratio of the diatomite to the turbid liquid is 600:500-900:500, wherein when the mass unit is g, the volume unit is L,
preferably, the filter membrane has a pore size of 0.22-0.45. Mu.m.
In some embodiments of the invention, in step S8, the sterilization is pasteurization at 60-65℃for 15-30min.
The fruit wine prepared by the preparation method disclosed by the invention.
The invention discloses application of fruit wine in preparing food with auxiliary whitening and antioxidation effects.
Compared with the prior art, the invention has the following beneficial effects:
(1) The fruit wine is a low-alcoholic beverage brewed by using two kinds of sugar rich in fermentable sugar, and the flavor, the flavor substances and the nutritional ingredients of the raw materials can be synthesized after the brewing process is optimized, so that the mouthfeel, the aroma and the taste of the product are more abundant, and the defect of a single fruit wine is overcome.
(2) The microorganism can produce multiple enzymes during fermentation, promote plant cell rupture, release effective components, and can also be used for preparing the preparationRemove the impurities of various macromolecules, degrade macromolecular substances into small molecular substances, and be easier to be absorbed by human body, thereby enhancing the drug effect. The pear and the dendrobium are used as raw materials to prepare the fruit wine, and higher polyphenol and flavone are produced in the fermentation process, which are respectively improved by 116 percent and 193 percent compared with the prior fermentation; and stronger antioxidant activity, DPPH free radical scavenging ability and ABTS + The free radical scavenging capacity and the FRAP reducing capacity are respectively improved by 128%, 130% and 144% compared with those before fermentation; and the tyrosinase inhibitory activity of the dendrobium fruit wine is improved to 184% compared with that before fermentation, and the dendrobium fruit wine has the auxiliary whitening and antioxidation effects (shown in figures 1,3,4,5,6 and 7). Similarly, the content of polyphenol and flavone in the fruit wine prepared by taking pears and roses as raw materials is respectively improved by 114 percent and 160 percent compared with that before fermentation; while DPPH free radical scavenging ability, FRAP reducing ability and ABTS + The free radical scavenging capacity is respectively 112%, 130% and 136% higher than that before fermentation; tyrosinase inhibitory activity was increased to 241% compared to that before fermentation (as shown in fig. 8, 15, 16, 17, 18, 19). Therefore, the fermentation process of the invention improves the tyrosinase inhibitory activity, the antioxidant capacity and the flavone and polyphenol content of the product.
(3) The mixed fermentation of the dendrobium and the pear is superior to the independent fermentation of the dendrobium and the pear, the tyrosinase inhibitory activity of the mixed fermentation of the dendrobium and the pear is improved by 133 percent compared with that of the independent fermentation of the pear, and is improved by 2079 percent compared with that of the independent fermentation of the dendrobium (shown in the figure 1). The compound fermentation of the rose and the pear is superior to the single fermentation of the rose and the pear, the tyrosinase inhibitory activity of the compound fermentation of the rose and the pear is improved by 140 percent compared with that of the single fermentation of the pear, and the tyrosinase inhibitory activity of the compound fermentation of the rose and the pear is improved by 235 percent compared with that of the single fermentation of the rose (as shown in figure 8). The fruit wine has stronger efficacy.
Drawings
FIG. 1 is a graph showing the comparison of tyrosinase inhibitory activity of single pear fermentation, pear+dendrobium candidum flower compound post-fermentation, and dendrobium candidum flower single fermentation;
FIG. 2 is a graph showing the tyrosinase inhibitory activity of the fermentation after the pear is compounded with dendrobium officinale flower, chrysanthemum, honeysuckle and osmanthus fragrans respectively;
FIG. 3 is a graph showing comparison of polyphenol content of pear fermentation alone and fermentation after compounding of dendrobium candidum flowers;
FIG. 4 is a chart comparing flavone content of pear fermentation alone and fermentation after compounding dendrobium candidum flowers;
FIG. 5 is a graph comparing the effect of pear fermentation alone and dendrobium candidum flower after compounding on DPPH free radical scavenging ability;
FIG. 6 is a graph comparing the effect of pear fermentation alone and dendrobium candidum flower compound fermentation on FRAP reducing ability;
FIG. 7 shows the ABTS of pear individual fermentation and dendrobium candidum flower compound post fermentation + A comparison graph of the effect results of free radical scavenging ability;
FIG. 8 is a graph showing comparison of tyrosinase inhibitory activity of individual pear fermentation, pear+rose post-compounding fermentation, and rose fermentation;
FIG. 9 is a graph comparing the effect of fermentation on tyrosinase inhibitory activity after pear is compounded with rose, chrysanthemum, honeysuckle, and osmanthus, respectively;
FIG. 10 is a graph showing the effect of fermentation on polyphenol content after pear is compounded with rose, chrysanthemum, honeysuckle and osmanthus respectively;
FIG. 11 is a graph showing the effect of fermentation on flavone content after pear is compounded with flos Rosae Rugosae, flos Chrysanthemi, flos Lonicerae, and flos Osmanthi Fragrantis respectively;
FIG. 12 is a graph showing the effect of pear on DPPH free radical scavenging ability after fermentation after compounding with rose, chrysanthemum, honeysuckle and osmanthus fragrans respectively;
FIG. 13 is a graph showing the effect of fermentation on FRAP reducing ability after mixing fructus Pyri with flos Rosae Rugosae, flos Chrysanthemi, flos Lonicerae, and flos Osmanthi Fragrantis respectively;
FIG. 14 shows the fermentation pair ABTS after the pear is compounded with the rose, the chrysanthemum, the honeysuckle and the osmanthus flower respectively + A comparison graph of the effect results of free radical scavenging ability;
FIG. 15 is a graph comparing polyphenol content of pear fermentation alone with pear and rose fermentation after compounding;
FIG. 16 is a graph showing comparison of flavone content of individual pear fermentation and pear+rose fermentation after compounding;
FIG. 17 is a graph comparing DPPH radical scavenging ability of pear fermentation alone and pear and rose fermentation after compounding;
FIG. 18 is a graph comparing FRAP reducing power of single pear fermentation and post-pear+rose fermentation;
FIG. 19 shows the pair ABTS by single pear fermentation and post-compound pear and rose fermentation + Comparison of free radical scavenging ability.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The invention discloses a preparation method of fruit wine with auxiliary whitening and antioxidation effects, which comprises the following steps of:
s1, preparing pear juice: peeling pear, removing core, mixing with component B, squeezing, and crushing to obtain pear juice; the mass ratio of the pears after peeling and stoning is 800:1-800:4;
s2, bacteriostasis and color protection: adding potassium metabisulfite into pear juice to inhibit bacteria and protect color; the content of potassium metabisulfite in pear juice is 0.01-0.05g/L;
s3, enzymolysis: adding pectase into the pear juice prepared in the step S2, and carrying out enzymolysis for 2-4 hours; the content of pectase in pear juice is 0.01-0.05g/L;
s4, sugar degree adjustment: regulating sugar degree of pear juice to 15-20Brix (° Bx) with sucrose;
s5, activating yeast: activating Saccharomyces cerevisiae with glucose aqueous solution under aseptic condition, and culturing at 37deg.C for 30-60 min to activate yeast; the concentration of the aqueous glucose solution is 3-8wt.%, preferably 5wt.%; the volume mass ratio of the glucose aqueous solution to the saccharomyces cerevisiae is 8-12:1, preferably 10:1, when the volume unit of the glucose aqueous solution is ml, the mass unit of the saccharomyces cerevisiae is g;
s6, fermenting: inoculating the yeast activated in the step S5 into the pear juice prepared in the step S4 for fermentation; the fermentation temperature is 18-28 ℃, the fermentation time is 4-10 days, the sugar content of the fermentation liquid is 8-9%, and the fermentation is stopped when the alcoholic strength is 3-5%;
s7, clarifying and filtering: after fermentation is terminated, cooling the fermentation liquor, cooling and clarifying at 0-4 ℃, filtering clarified turbid liquor by diatomite and a microporous filter membrane in sequence, and collecting microporous filter membrane filtrate;
the mass volume ratio of the diatomite to the turbid liquid is 600:500-900:500, wherein when the mass unit of the diatomite is g, the volume unit of the turbid liquid is L,
the pore size of the filter membrane is 0.22-0.45 μm.
S8, canning and obtaining a finished product: canning the microporous membrane filtrate in aseptic environment, and pasteurizing at 60-65deg.C for 15-30min to obtain fruit wine product.
The food is fresh or dry, is Dendrobium officinale Dendrobium officinale Kimura et Migo of Orchidaceae, and is edible part of stem and flower; the sugar degree of the pears is more than 10Brix;
the flos Rosae Rugosae is fresh or dry, and is selected from black red, yunnan red, pingyin rose, damascus rose, kushui rose, bulgarian rose, and French Qianli rose.
The fruit wine prepared by the preparation method disclosed by the invention is prepared by the preparation method.
The invention discloses application of fruit wine in preparing food with auxiliary whitening and antioxidation effects.
The method for measuring various indexes of the fruit wine in the embodiment of the invention comprises the following steps:
1. the method for measuring the polyphenol content in the fruit wine comprises the following steps:
colorimetric determination was performed by Folin-Ciocalteau method, 0.5mL of the fermentation broth was placed in a 50mL centrifuge tube, 0.5mL of Fu Lin Fen reagent was added, 1mL of 7.5% sodium carbonate solution was added after sufficiently mixing, then an appropriate amount of distilled water was added to make the total volume 10mL, after wrapping with aluminum foil paper, the reaction was performed for 35min in darkness, and then centrifugation was performed at 8000rpm for 10min at 4℃to obtain the supernatant, and colorimetric determination was performed at 765 nm. Drawing standard curve by gallic acidThe linear regression equation for the standard curve is obtained with gallic acid content as abscissa (X) and absorbance as ordinate (Y): y=3.3205x+0.0372r 2 = 0.9963. The results obtained are expressed in mg GAE/L as gallic acid equivalent (gallic acid equivalents, GAE) per liter of sample.
2. The method for measuring the content of flavone in the fruit wine comprises the following steps:
by AlCl 3 The method is used for measuring, 0.5mL of fermentation liquid is sucked up, the fermentation liquid is placed in a 50mL centrifuge tube, and 0.5mL of 5% NaNO is added 2 The solution was reacted in the dark for 5min, and then 0.5mL of 10% AlCl was added 3 After the reaction is completed, the reaction is carried out for 1min in the dark, 5mL of NaOH (1 mol/L) is immediately added, distilled water is added until the total volume of the solution is 10mL, the reaction is carried out for 15min in the dark at room temperature, the reaction is carried out after the reaction is completed, centrifugation is carried out for 10min at 8000rpm at 4 ℃, and after the centrifugation is completed, the supernatant is taken out for measuring the absorbance at 510 nm. A standard curve is formulated by rutin standard, and a linear regression equation of the standard curve is obtained as follows: y=0.6485x+0.0394 r 2 =0.9949. The results obtained are expressed in terms of the amount of rutin (Rutin equivalents, RE) per liter of sample, in mg RE/L.
3. The method for measuring the DPPH free radical scavenging ability in the fruit wine comprises the following steps:
taking 0.5mL of fermentation liquor, adding 2mL of DPPH solution, fully shaking, reacting for 10min at room temperature in dark, measuring absorbance at 517nm, and calculating the DPPH free radical clearance. The calculation formula is as follows:
DPPH radical scavenging/% = [ (C-C) b )-(S-S b )]/(C-C b )×100
Wherein: c is the absorbance of the DPPH solution; c (C) b Is methanol solution absorbance; s is absorbance of the DPPH solution and the sample; s is S b Is the absorbance of methanol to the sample.
Drawing a standard curve by using Trolox to obtain a linear regression equation of the standard curve as follows
y＝224.98x+45.126
R 2 =0.991, y is DPPH radical scavenging rate/%, X is Trolox concentration. Trolox equivalent (Trolox equivalents, TE) in DPPH radical scavenging ability samples is expressed in. Mu. Mol TE/ml.
4. The method for measuring the reduction and oxidation resistance of the iron ions in the fruit wine comprises the following steps:
100ul of fermentation broth was aspirated, 3mL of FRAP working solution was added thereto, and after shaking well, the mixture was allowed to react at 37℃for 4min in the absence of light, and absorbance was measured at 593 nm. Drawing standard curve y= 2.5368x-0.0266R with ferrous sulfate 2 Iron ion reducing ability sample fe= 0.9986 2+ Equivalent (Fe) 2+ Equipment, FE) in mmol FE/m).
5. Method for determining total antioxidant capacity (TEAC) in fruit wine according to the invention:
in a test tube, 100ul of fermentation broth was taken and 3.8mL of ABTS were added + After the working solution was thoroughly mixed, the reaction was carried out at room temperature for 6 minutes in the dark, and then absorbance was measured at 734 nm. The obtained clearance rate calculation formula is as follows:
wherein: c: abts·+ working fluid absorbance; c (C) b : ethanol absorbance; s: sample and ABTS · + Absorbance values of the working fluid and the sample; s is S b : absorbance of the sample after reaction with ethanol.
Drawing a standard curve by using Trolox, and obtaining a linear regression equation of the standard curve as follows: y=79.229x+19.884 r 2 Total antioxidant capacity is expressed as TE in samples in mmol TE/ml = 0.9908.
6. The method for measuring tyrosinase inhibitory activity in the fruit wine comprises the following steps:
75ul of the fermentation broth was placed in a 96-well plate, 25ul (1 mg/ml) of tyrosinase solution was added, mixed, incubated at 37℃for 10min, and 100ul of 1mol/L of L-dopa solution was added for mixing reaction. Absorbance was measured at 475 nm. Kojic acid was used as positive control
Tyrosinase inhibitory Activity = 1- [ (Ab-A)/(Cb-C) ]. Times.100
Wherein: ab is the absorbance of the sample solution; a is the absorbance of the sample solution with sodium phosphate buffer (pH 6.8); absorbance of the tyrosinase solution by sodium C phosphate buffer (pH 6.8); c is the absorbance of sodium phosphate buffer (pH 6.8).
The embodiment 1-4 of the invention discloses a preparation method of dendrobium fruit wine with auxiliary whitening and antioxidation effects.
Example 1
The embodiment provides a preparation method of dendrobium fruit wine with auxiliary whitening and antioxidation effects, which specifically comprises the following steps:
(1) Preparing dendrobe pear juice: peeling Korla pear, removing cores, uniformly mixing the Korla pear with stem of dry dendrobium candidum according to a mass ratio of 800:1, and crushing the mixture by a squeezer to prepare dendrobium candidum pear juice;
(2) Bacteriostasis and color protection: adding potassium metabisulfite into the dendrobe pear juice to inhibit bacteria and protect color; the content of potassium metabisulfite in the dendrobium pear juice is 0.01g/L;
(3) Enzymolysis: adding pectase into the dendrobe pear juice added with potassium metabisulfite for enzymolysis for 2 hours, wherein the content of the pectase in the dendrobe pear juice is 0.01g/L;
(4) Sugar degree adjustment: the sugar degree of the dendrobe pear juice is regulated to 15Brix (Bx) by sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 60 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 3 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in dendrobe pear juice is 0.2g/L; fermenting at 28deg.C for 6 days, and stopping fermentation when the sugar degree of the fermentation liquid is 8% and the alcohol degree is 3%.
(7) Clarifying and filtering: cooling the fermentation liquor after fermentation is stopped, cooling and clarifying at 4 ℃, filtering clarified turbid liquor by using diatomite (laterite: carclazyte=1:2), filtering the mixture by using a filter membrane with the aperture of 0.45 μm, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquor is 600 g:500L;
(8) Canning and finishing: and (3) canning the filtrate in a sterile environment, and then pasteurizing at 60 ℃ for 30min to obtain a dendrobium fruit wine finished product.
Polyphenols in the dendrobium fruit wine finished product of the embodimentThe content is 372.5mg/L at the highest, the flavone content is 535.2mg/L at the highest, the DPPH free radical scavenging capacity is 0.46 mu mol/ml at the highest, the FRAP reducing capacity is 3.62mmoL/L at the highest, and the ABTS + The maximum free radical scavenging capacity is 9.28mmol/ml, and the tyrosinase inhibition rate is 71.6%.
Example 2
The embodiment provides a preparation method of dendrobium fruit wine with auxiliary whitening and antioxidation effects, which specifically comprises the following steps:
(1) Preparing dendrobe pear juice: peeling and removing cores of the Fengshui pears, uniformly mixing the peeled Fengshui pears with dried dendrobium officinale flowers according to the mass ratio of 800:2, and crushing the mixture by a squeezer to prepare dendrobium nobile pear juice;
(2) Bacteriostasis and color protection: adding potassium metabisulfite into the dendrobe pear juice to inhibit bacteria and protect color; the content of potassium metabisulfite in the dendrobium pear juice is 0.05g/L;
(3) Enzymolysis: adding pectase into the dendrobe pear juice added with potassium metabisulfite for enzymolysis for 2 hours, wherein the content of the pectase in the dendrobe pear juice is 0.02g/L;
(4) Sugar degree adjustment: the sugar degree of the dendrobe pear juice is regulated to 20Brix (Bx) by sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 5 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in dendrobe pear juice is 0.2g/L; fermenting at 28deg.C for 6 days, and stopping fermentation when the sugar degree of the fermentation liquid is 8% and alcohol degree is 5%.
(7) Clarifying and filtering: cooling the fermentation liquor after fermentation is stopped, cooling and clarifying at 0 ℃, filtering clarified turbid liquor by using diatomite (laterite: carclazyte=1:2), filtering by using a filter membrane with the aperture of 0.22 mu m, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquor is 700 g:500L;
(8) Canning and finishing: and (3) canning the filtrate in a sterile environment, and then pasteurizing at 60 ℃ for 30min to obtain a dendrobium fruit wine finished product.
The real bodyThe herba Dendrobii fruit wine of the example has polyphenol content of 376.29mg/L, flavone content of 557.08mg/L, DPPH free radical scavenging capacity of 0.47 μmol/ml, FRAP reducing capacity of 3.74mmoL/L, and ABTS + The free radical scavenging capacity is up to 9.59mmol/ml and the tyrosinase inhibition rate is up to 79.42%.
Example 3
The embodiment provides a preparation method of dendrobium fruit wine with auxiliary whitening and antioxidation effects, which specifically comprises the following steps:
(1) Preparing dendrobe pear juice: peeling and removing cores of snow pears, uniformly mixing the peeled snow pears with dried dendrobium candidum stems according to the mass ratio of 800:3, and crushing the mixture by a squeezer to prepare dendrobium candidum pear juice;
(2) Bacteriostasis and color protection: adding potassium metabisulfite into the dendrobe pear juice to inhibit bacteria and protect color; the content of potassium metabisulfite in the dendrobium pear juice is 0.03g/L;
(3) Enzymolysis: adding pectase into the dendrobe pear juice added with potassium metabisulfite for enzymolysis for 4 hours, wherein the content of the pectase in the dendrobe pear juice is 0.03g/L;
(4) Sugar degree adjustment: the sugar degree of the dendrobe pear juice is regulated to 18Brix (Bx) by sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 4 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in dendrobe pear juice is 0.4g/L; fermenting at 22deg.C for 6 days, and stopping fermentation when the sugar degree of the fermentation liquid is 9% and the alcohol degree is 4%.
(7) Clarifying and filtering: cooling the fermentation liquor after fermentation is stopped, cooling and clarifying at 2 ℃, filtering clarified turbid liquor by using diatomite (laterite: carclazyte=1:2), filtering by using a filter membrane with the aperture of 0.22 mu m, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquor is 800 g:500L;
(8) Canning and finishing: canning the filtrate in a sterile environment, and then pasteurizing at 65 ℃ for 20min to obtain a dendrobium fruit wine finished product.
The herba Dendrobii fruit wine has highest polyphenol content of 388.3mg/L, flavone content of 563.1mg/L, DPPH free radical scavenging capacity of 0.48 μmol/ml, FRAP reducing capacity of 3.91mmoL/L, and ABTS + The maximum free radical scavenging capacity is 9.94mmol/ml, and the tyrosinase inhibition rate is 80.4%.
Example 4
The embodiment provides a preparation method of dendrobium fruit wine with auxiliary whitening and antioxidation effects, which specifically comprises the following steps:
(1) Preparing dendrobe pear juice: peeling and removing the core of the Korla pear, uniformly mixing the Korla pear with the stem of the fresh dendrobium candidum according to the mass ratio of 800:16, and crushing the mixture by a squeezer to prepare dendrobium candidum pear juice;
(2) Bacteriostasis and color protection: adding potassium metabisulfite into the dendrobe pear juice to inhibit bacteria and protect color; the content of potassium metabisulfite in the dendrobium pear juice is 0.05g/L;
(3) Enzymolysis: adding pectase into the dendrobe pear juice added with potassium metabisulfite for enzymolysis for 2 hours, wherein the content of the pectase in the dendrobe pear juice is 0.05g/L;
(4) Sugar degree adjustment: the sugar degree of the dendrobe pear juice is regulated to 16Brix (Bx) by sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at a constant temperature of 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 8 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in dendrobe pear juice is 0.4g/L; fermenting at 20deg.C for 6 days, and stopping fermentation when the sugar degree of the fermentation liquid is 9% and alcohol degree is 3%.
(7) Clarifying and filtering: cooling the fermentation liquor after fermentation is stopped, cooling and clarifying at 4 ℃, filtering clarified turbid liquor by using diatomite (laterite: carclazyte=1:1), filtering the diatomite and the turbid liquor by using a filter membrane with the aperture of 0.45 μm, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquor is 900 g:500L;
(8) Canning and finishing: canning the filtrate in a sterile environment, and then pasteurizing at 63 ℃ for 15min to obtain a dendrobium fruit wine finished product.
The herba Dendrobii fruit wine has polyphenol content of 397.3mg/L, flavone content of 581.2mg/L, DPPH free radical scavenging capacity of 0.49 μmol/ml, FRAP reducing capacity of 4.03mmoL/L, and ABTS + The maximum free radical scavenging capacity is 9.98mmol/ml, and the tyrosinase inhibition rate is 78.7%.
Comparative example 1
In the comparative example, pear and dendrobium flowers are fermented independently, and compared with the example 2, the raw materials are different, and the rest conditions are the same.
The tyrosinase inhibition rate was examined and 3 experiments were repeated using the dendrobe fruit wine prepared in example 2 as a control. The results are shown in FIG. 1.
As can be seen from fig. 1, in the eighth day of fermentation, the tyrosinase inhibition rate is 79.42% of the highest combination of the pears and the dendrobe, the pears are 59.49% of the highest combination of the pears and the dendrobe, and the dendrobe flowers are 3.79% of the highest combination of the pears and the dendrobe.
Comparative example 2
In the comparative example, pears and chrysanthemum, pears and honeysuckle, pears and osmanthus are fermented in a compounding way, and compared with the example 2, the raw materials are different, and the rest conditions are the same.
The tyrosinase inhibition rate was examined and 3 experiments were repeated using the dendrobe fruit wine prepared in example 2 as a control. The results are shown in FIG. 2.
As can be seen from fig. 2, on the eighth day of fermentation, the compound fermentation of pear and dendrobium has a higher tyrosinase inhibition rate than that of the compound fermentation of dendrobe, and therefore, the compound fermentation of pear and dendrobium is optimal.
Comparative example 3
In this comparative example, pears were fermented alone, and compared with example 2, the raw materials were different, and the other conditions were the same.
The flavonoids, polyphenols and antioxidant activities were examined using the dendrobe fruit wine prepared in example 2 as a control, and the experiment was repeated 3 times. The results are shown in FIG. 3.
As can be seen from FIG. 3, in the sixth day of fermentation, the polyphenol content of the pear and dendrobium compound fermentation is highest, 376.29mg/L, and in the sixth day of fermentation, the polyphenol content of the pear which is independently fermented is highest, 368.06mg/L, and the compound ratio is independently fermented to be improved by 102%.
As can be seen from FIG. 4, the flavone content of the compound fermentation of the pears and the dendrobium nobile is highest in the sixth day of fermentation, 557.08mg/L, the flavone content of the single fermentation of the pears is highest in the tenth day of fermentation, 464.77mg/L, and the compound ratio is improved by 120% in the single fermentation.
As can be seen from FIG. 5, the DPPH free radical scavenging capacity of the compound fermentation of the pears and the dendrobium nobile is the highest at the eighth day of fermentation, and is 0.47 mu mol/ml, the DPPH free radical scavenging capacity of the single fermentation of the pears is the highest at the eighth day of fermentation, and the compound fermentation rate is improved by 105% singly.
As can be seen from FIG. 6, the FRAP reducing power of the compound fermentation of the pears and the dendrobium nobile is highest at 3.74mmoL/L in the tenth day of fermentation, the FRAP reducing power of the single fermentation of the pears is highest at 3.08mmoL/L in the tenth day of fermentation, and the compound ratio is improved by 121% in the single fermentation.
As can be seen from FIG. 7, on the sixth day of fermentation, the pear and dendrobium were fermented with the combination of ABTS + The maximum free radical scavenging capacity is 9.59mmol/ml, and the ABTS of pear fermentation is carried out for the fourth day + The free radical scavenging capacity is the highest and is 8.07mmol/ml, and the compound proportion is increased by 119 percent by single fermentation.
Therefore, the pear and the dendrobium are compounded into the optimal combination.
The embodiment 5-8 of the invention discloses a preparation method of rose-hip wine with auxiliary whitening and antioxidation effects.
Example 5
The embodiment provides a preparation method of rose-hip wine with auxiliary whitening and antioxidation effects, which comprises the following steps:
(1) Preparing rose pear juice: peeling Korla pear, removing core, mixing with dry flos Rosae Rugosae (only leaves are reserved) at a mass ratio of 800:1, and crushing with a squeezer to obtain rose pear juice;
(2) Bacteriostasis and color protection: the rose pear juice is added with potassium metabisulfite, so that the functions of bacteriostasis and color protection are achieved; the content of potassium metabisulfite in the rose pear juice is 0.01g/L;
(3) Enzymolysis: adding pectase into the obtained rose pear juice for enzymolysis for 2 hours, wherein the content of pectase in the rose pear juice is 0.01g/L;
(4) Sugar degree adjustment: the sugar content of the rose pear juice was adjusted to 15Brix (°Bx) with sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 60 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 3 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in rose pear juice is 0.2g/L; fermenting at 28deg.C for 4 days, and stopping fermentation when the sugar degree of the fermentation liquid is 8% and alcohol degree is 3%.
(7) Clarifying and filtering: cooling after fermentation is terminated, cooling and clarifying at 4 ℃, filtering clarified turbid liquid by using diatomite (laterite: carclazyte=1:2), filtering by using a filter membrane with the pore diameter of 0.45 μm, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquid is 600 g:500L;
(8) Canning and finishing: canning the filtrate in aseptic environment, and pasteurizing at 60deg.C for 30min to obtain fructus Rosae Davuricae wine product.
In the embodiment, the polyphenol content of the compound fermentation of the rose hip wine is up to 567.7mg/L, the flavone content is up to 590.1mg/L, the DPPH free radical scavenging capability is up to 0.49 mu mol/ml, the FRAP reducing capability is up to 6.16mmoL/L, and the ABTS + The highest free radical scavenging capacity is 9.1mmol/ml, and the tyrosinase inhibition rate of the rose-hip wine is 75.2%.
Example 6
The embodiment provides a preparation method of rose-hip wine with auxiliary whitening and antioxidation effects, which comprises the following steps:
(1) Preparing rose pear juice: peeling and removing cores of the Fengshui pears, uniformly mixing the pears with dried black flowers (only leaves are reserved) according to the mass ratio of 800:2, and crushing the pears by using a squeezer to prepare rose pear juice;
(2) Bacteriostasis and color protection: the rose pear juice is added with potassium metabisulfite, so that the functions of bacteriostasis and color protection are achieved; the content of potassium metabisulfite in the rose pear juice is 0.05g/L;
(3) Enzymolysis: adding pectase into the obtained rose pear juice for enzymolysis for 2 hours, wherein the content of pectase in the rose pear juice is 0.02g/L;
(4) Sugar degree adjustment: the sugar content of the rose pear juice was adjusted to 20Brix (°Bx) with sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 5 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in rose pear juice is 0.2g/L; fermenting at 28deg.C for 6 days, and stopping fermentation when the sugar degree of the fermentation liquid is 8% and alcohol degree is 5%.
(7) Clarifying and filtering: cooling after fermentation is terminated, cooling and clarifying at 0 ℃, filtering clarified turbid liquid by using diatomite (laterite: carclazyte=1:2), filtering by using a filter membrane with the pore diameter of 0.22 mu m, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquid is 700 g:500L;
(8) Canning and finishing: canning the filtrate in aseptic environment, and pasteurizing at 60deg.C for 30min to obtain fructus Rosae Davuricae wine product.
The embodiment has polyphenol content of 580.7mg/L, flavone content of 600.1mg/L, DPPH free radical scavenging capacity of 0.51 μmol/ml, FRAP reducing capacity of 6.36mmoL/L, and ABTS + The highest free radical scavenging capacity was 10.1mmol/ml and tyrosinase inhibition was 83.1%.
Example 7
The embodiment provides a preparation method of rose-hip wine with auxiliary whitening and antioxidation effects, which comprises the following steps:
(1) Preparing rose pear juice: peeling and removing cores of snow pears, uniformly mixing the peeled snow pears with dry rosa damascena roses (only leaves are reserved) according to the mass ratio of 800:3, and crushing the mixture by a squeezer to obtain rosa damascena pear juice;
(2) Bacteriostasis and color protection: the rose pear juice is added with potassium metabisulfite, so that the functions of bacteriostasis and color protection are achieved; the content of potassium metabisulfite in the rose pear juice is 0.03g/L;
(3) Enzymolysis: adding pectase into the obtained rose pear juice for enzymolysis for 4 hours, wherein the content of the pectase in the rose pear juice is 0.03g/L;
(4) Sugar degree adjustment: the sugar content of the rose pear juice was adjusted to 18Brix (°Bx) with sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 4 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in rose pear juice is 0.4g/L; fermenting at 22deg.C for 7 days, and stopping fermentation when the sugar degree of the fermentation liquid is 9% and the alcohol degree is 4%.
(7) Clarifying and filtering: cooling after fermentation is terminated, cooling and clarifying at 2 ℃, filtering clarified turbid liquid by using diatomite (laterite: carclazyte=1:1), filtering by using a filter membrane with the pore diameter of 0.22 mu m, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquid is 800 g:500L;
(8) Canning and finishing: canning the filtrate in aseptic environment, and pasteurizing at 65deg.C for 20min to obtain fructus Rosae Davuricae wine product.
In the embodiment, the polyphenol content of the compound fermentation of the rose hip wine is up to 584.7mg/L, the flavone content is up to 612.1mg/L, the DPPH free radical scavenging capability is up to 0.57 mu mol/ml, the FRAP reducing capability is up to 6.46mmoL/L, and the ABTS + The highest free radical scavenging capacity is 10.9mmol/ml, and the tyrosinase inhibition rate of the rose hip wine is 80.4%.
Example 8
The embodiment provides a preparation method of rose-hip wine with auxiliary whitening and antioxidation effects, which comprises the following steps:
(1) Preparing rose pear juice: peeling Korla pear, removing core, uniformly mixing with fresh black rose (only leaves are reserved) according to a mass ratio of 800:20, and crushing by a squeezer to obtain rose pear juice;
(2) Bacteriostasis and color protection: the rose pear juice is added with potassium metabisulfite, so that the functions of bacteriostasis and color protection are achieved; the content of potassium metabisulfite in the rose pear juice is 0.05g/L;
(3) Enzymolysis: adding pectase into the obtained rose pear juice for enzymolysis for 2 hours, wherein the content of pectase in the rose pear juice is 0.05g/L;
(4) Sugar degree adjustment: the sugar content of the rose pear juice was adjusted to 16Brix (°Bx) with sucrose.
(5) Yeast activation: under aseptic conditions, saccharomyces cerevisiae was activated with aqueous glucose solution in a ratio of 10:1, culturing the yeast at a constant temperature of 37 ℃ for 30 minutes to activate the yeast, wherein the concentration of the glucose aqueous solution is 8 wt%;
(6) Fermentation: inoculating activated yeast into pear juice for fermentation, wherein the content of Saccharomyces cerevisiae in rose pear juice is 0.4g/L; fermenting at 20deg.C for 5 days, and stopping fermentation when the sugar degree of the fermentation liquid is 9% and alcohol degree is 3%.
(7) Clarifying and filtering: cooling after fermentation is terminated, cooling and clarifying at 4 ℃, filtering clarified turbid liquid by using diatomite (laterite: carclazyte=1:1), filtering by using a filter membrane with the pore diameter of 0.45 μm, and collecting filtrate, wherein the mass volume ratio of the diatomite to the turbid liquid is 900 g:500L;
(8) Canning and finishing: canning the filtrate in aseptic environment, and pasteurizing at 63deg.C for 15min to obtain fructus Rosae Davuricae wine product.
In the embodiment, the polyphenol content of the compound fermentation of the rose hip wine is up to 589.7mg/L, the flavone content is up to 620.1mg/L, the DPPH free radical scavenging capability is up to 0.59 mu mol/ml, the FRAP reducing capability is up to 6.53mmoL/L, and the ABTS + The highest free radical scavenging capacity is 11.2mmol/ml, and the tyrosinase inhibition rate of the rose hip wine is 78.7%.
Comparative example 4
In this comparative example, pears and roses were fermented separately, and compared with example 6, the raw materials were different, and the other conditions were the same.
The tyrosinase inhibition was examined and 3 experiments were repeated using the rose-hip wine prepared in example 6 as a control. The results are shown in FIG. 8.
As can be seen from fig. 8, the tyrosinase inhibition rate is highest for pear and rose, 83.1% in the sixth day of fermentation; fermenting for the fourth day, wherein pears are independently fermented to 59.49%; on the sixth day of fermentation, the roses were fermented individually to 35.37%. Therefore, pears and roses are the optimal combination.
Comparative example 5
In the comparative example, pears and chrysanthemum, pears and honeysuckle, pears and osmanthus are fermented in a compounding way, and compared with the example 6, the raw materials are different, and the rest conditions are the same.
The tyrosinase inhibition rate, flavone, polyphenol and antioxidant activity were examined respectively using the rose hip wine prepared in example 6 as a control, and the experiment was repeated 3 times. The results are shown in FIGS. 9-14.
As can be seen from fig. 9, on the sixth day of fermentation, the compound fermentation of pears and roses has a higher tyrosinase inhibition rate than the compound fermentation of pears and other flowers, and thus, the compound fermentation of pears and roses is optimal.
As can be seen from fig. 10 to 14, the compound fermentation of pears and roses is improved in the sixth or eighth day of the fermentation compared to the compound fermentation of flavone, polyphenol and antioxidant activity of pears and other flowers, and thus, the compound fermentation of pears and roses is optimal.
Comparative example 6
In this comparative example, pears were fermented alone, and compared with example 6, the raw materials were different, and the other conditions were the same.
The flavonoids, polyphenols and antioxidant activity were examined using the rose-hip wine prepared in example 6 as a control and 3 experiments were repeated. The results are shown in FIGS. 15-19.
In the sixth day of fermentation, the highest polyphenol content of the compound fermentation of the pears and the roses is 580.7mg/L, the highest polyphenol content of the single fermentation of the pears is 368.06mg/L in the sixth day of fermentation, and the single fermentation of the compound proportion is improved by 158%.
In the sixth day of fermentation, the content of flavone in the pear and rose compound fermentation is 600.05mg/L; on the tenth day of fermentation, the content of flavone in the single pear fermentation is 464.77mg/L; the compound proportion is increased by 129% by fermentation alone.
On the eighth day of fermentation, the DPPH free radical scavenging capacity of the pear and rose compound fermentation is highest and is 0.51 mu mol/ml; on the eighth day of fermentation, the DPPH free radical scavenging capacity of the pear fermented alone is the highest and is 0.45 mu mol/ml; the compound proportion is increased by 115% by single fermentation.
In the tenth day of fermentation, the FRAP reduction capacity of the compound fermentation of the pears and the roses is highest and is 6.36mmoL/L; tenth day of fermentation, FRAP reduction capacity of pear fermentation alone is highest and is 3.08mmoL/L; the compound proportion is increased by 206% by fermentation alone.
On the eighth day of fermentation, the ABTS+free radical scavenging capacity of the pear and rose compound fermentation is highest and is 10.12mmol/ml; on the fourth day of fermentation, the ABTS+free radical scavenging capacity of pear fermentation alone is highest and is 8.07mmol/ml; the compound proportion is increased by 125% by fermentation alone.
Therefore, pears and roses are compounded into an optimal combination.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (10)
1. The preparation method of the fruit wine with the auxiliary whitening and antioxidation effects is characterized by comprising the following steps of:
s1, preparing pear juice: mixing fructus Pyri pulp with component B, squeezing, and crushing to obtain pear juice;
s2, bacteriostasis and color protection: adding antibacterial antioxidant into pear juice to inhibit bacteria and protect color;
s3, enzymolysis: adding pectase into the pear juice prepared in the step S2 for enzymolysis;
s4, sugar degree adjustment: regulating sugar degree of the pear juice to 15-20Brix with sucrose;
s5, activating yeast: activating Saccharomyces cerevisiae with glucose aqueous solution under aseptic condition, and culturing at constant temperature to activate yeast; preferably, the concentration of the aqueous glucose solution is 3-8wt.%, more preferably 5wt.%;
s6, fermenting: inoculating the yeast activated in the step S5 into S4 pear juice for fermentation;
s7, clarifying and filtering: after fermentation is terminated, cooling the fermentation liquor, cooling and clarifying under the low-temperature condition, filtering clarified turbid liquor by diatomite and a microporous filter membrane in sequence, and collecting microporous filter membrane filtrate;
s8, canning and obtaining a finished product: and (5) canning the microporous filter membrane filtrate in a sterile environment, and sterilizing to obtain a fruit wine finished product.
2. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein the dendrobium is fresh or dry, the dendrobium is of the species dendrobium candidum, and the edible parts are stems and flowers;
the flos Rosae Rugosae is fresh or dry, and the variety of flos Rosae Rugosae is black red, fructus Phyllanthi, pingyin flos Rosae Rugosae, damascus flos Rosae Rugosae, kushui flos Rosae Rugosae, bulgarian flos Rosae Rugosae, and France flos Rosae Rugosae;
the variety of the pears is pears with sugar degree larger than 10Brix;
the mass ratio of the pear pulp to the dry product of the component B is 800:1-800:4, and the mass ratio of the pear pulp to the fresh product of the component B is 800:4-800:20.
3. the method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein the antibacterial antioxidant comprises potassium metabisulfite, and the content of the potassium metabisulfite in pear juice is 0.01-0.05g/L.
4. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein the content of pectase in pear juice is 0.01-0.05g/L;
preferably, the enzymolysis time is 2-4 hours.
5. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein in step S5, the volume mass ratio of glucose aqueous solution to saccharomyces cerevisiae is 8-12:1, preferably 10:1, when the volume unit of the glucose aqueous solution is ml, the mass unit of the saccharomyces cerevisiae is g;
in the step S6, the content of the saccharomyces cerevisiae in the pear juice after sugar degree adjustment is 0.2-0.4g/L;
preferably, saccharomyces cerevisiae is incubated at 37℃for 30-60 minutes to activate the yeast, and the activated yeast is inoculated into pear juice.
6. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein the fermentation conditions in the step S6 are that the fermentation temperature is 18-28 ℃ and the fermentation time is 4-10 days,
preferably, the fermentation is terminated when the sugar content of the fermentation broth is 8% -9% and the alcohol content is 3% -5%.
7. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein in step S7, diatomite is laterite: the mass ratio of the clay is 1:1-1:2,
preferably, the mass-volume ratio of the diatomite to the turbid liquid is 600:500-900:500, wherein when the mass unit is g, the volume unit is L,
preferably, the filter membrane has a pore size of 0.22-0.45. Mu.m.
8. The method for preparing fruit wine with auxiliary whitening and antioxidation effects according to claim 1, wherein in step S8, the sterilization is pasteurization at 60-65 ℃ for 15-30min.
9. Fruit wine produced by the production process according to any one of claims 1 to 8.
10. Use of the fruit wine according to claim 9 for preparing a food product with auxiliary whitening and antioxidant effects.
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