Electric-field-strengthened brewing process of sea-buckthorn and wolfberry health fruit wine

A technology of wolfberry fruit and wolfberry, which is applied in the preparation of alcoholic beverages, immobilized enzymes, and methods based on microorganisms, can solve the problems of low conversion rate and slow production rate, achieve short growth stagnation time, and reduce the loss of nutrients , the effect of shortening the aging time

Active Publication Date: 2021-10-22
斑马通达(安徽)科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at some problems existing in the existing fruit wine brewing technology, the present invention provides an electric field-enhanced brewing process of seabuckthorn and wolfberry health-care fruit wine that introduces immobilized cell technology, so as to solve the problems of slow production rate, low conversion rate and fermentation cycle in the process of alcohol fermentation. It can also improve the production efficiency of enterprises and reduce production costs

Method used

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  • Electric-field-strengthened brewing process of sea-buckthorn and wolfberry health fruit wine
  • Electric-field-strengthened brewing process of sea-buckthorn and wolfberry health fruit wine
  • Electric-field-strengthened brewing process of sea-buckthorn and wolfberry health fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0037] An electric-field-enhanced brewing process of sea-buckthorn and wolfberry health-care fruit wine, the technological process comprising the following steps:

[0038] (1) Raw material pretreatment: select fresh and mature seabuckthorn and wolfberry, remove secondary and bad fruits, and wash them with water. Put the cleaned fresh fruits in a beater, add 3 times the quality of water and beat for about 1 minute to obtain Sea buckthorn pulp and wolfberry pulp;

[0039] (2) Enzymatic hydrolysis: Add compound enzymes with a mass fraction of 0.1-0.2% to seabuckthorn pulp and wolfberry pulp respectively. The composition of the compound enzymes is 5 parts of pectinase, 2 parts of cellulase, and 1 part of tannase , enzymatically hydrolyze at 50°C for 2~3h, then inactivate the enzyme at 65°C for 15~20min, cool and filter;

[0040] (3) Ingredient adjustment: mix seabuckthorn juice and wolfberry juice in a ratio of 3:2, add glucose and sucrose to adjust the concentration of soluble s...

Embodiment 2

[0047] Example 2 Effect of initial sugar content on fruit wine fermentation

[0048] On the basis of Example 1, the initial sugar content in step (3) was set to 15%, 17%, 19%, 21% and 23% respectively, and the alcohol content and sensory evaluation were carried out on the final fruit wine product. The results are as follows figure 1 shown. from figure 1 It can be seen that with the increase of the initial sugar content, the alcohol content and sensory score of the finished fruit wine show a trend of rising first and then decreasing. When the initial sugar content is 21%, the quality of the finished fruit wine is the best, and the alcohol content is 8.36%. The sensory score was 80.1, which may be due to the growth and metabolism of Saccharomyces cerevisiae using sugar as raw material to produce flavor substances such as alcohol and lipids. Therefore, the alcohol content and flavor of fruit wine will gradually increase with the increase of the initial sugar content. When the in...

Embodiment 3

[0049] Example 3 Effect of Immobilized Yeast Inoculum on Fruit Wine Fermentation

[0050] On the basis of Example 1, the inoculum amount of immobilized yeast in step (5) is set to 0.3%, 0.5%, 0.7%, 0.9% and 1.1% respectively, and the alcohol content and sensory evaluation of the final fruit wine product are determined , the result is as figure 2 shown. from figure 2 It can be seen that with the increase of the inoculum amount of immobilized yeast, the alcohol content of the finished fruit wine gradually increases. When the inoculum amount is 0.7%, the alcohol content reaches 8.42%. After that, with the increase of the inoculum amount, the alcohol content does not change much. ; while the sensory score of fruit wine showed a trend of rising first and then falling with the increase of inoculation amount. When the inoculation amount was 0.7%, the sensory score reached 81.7 points, which was significantly better than other inoculation amounts. This may be due to the low inocul...

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Abstract

The invention discloses an electric field intensified brewing process of sea buckthorn and wolfberry health-care fruit wine. Using immobilized Saccharomyces cerevisiae, the mixed juice of sea buckthorn and wolfberry is fermented into low-alcohol fruit wine by electric field enhanced liquid fermentation, and then the sea buckthorn and wolfberry health fruit wine drink is obtained through subsequent processing. Immobilized yeast has a short adaptation period after inoculation, which can save the total fermentation time and can be reused, omitting cumbersome operations such as re-inoculation of each batch and sterilization of fermenters in batch fermentation, reducing production costs and improving production efficiency. The electric field enhanced liquid fermentation technology can promote the growth and metabolism of yeast cells, solve the problems of slow alcohol production rate, low conversion rate and long fermentation period, and can also significantly improve the quality of fruit wine, which has a wide range of practicability.

Description

technical field [0001] The invention relates to an electric field intensified brewing process of seabuckthorn and wolfberry health fruit wine, belonging to the field of food processing. Background technique [0002] Seabuckthorn is a plant of the genus Hippophaeaceae, also known as vinegar willow, yellow sour thorn, sour thorn, black thorn, sour yolk, sea buckthorn, etc. Its fruit is a small berry that contains vitamin C, vitamin E, carotenoids, Amino acids, unsaturated fatty acids, flavonoids, phospholipids, sterols, trace elements, proteins and other nutrients, among which the content of vitamin C and vitamin E ranks first among all fruits and vegetables, known as the "treasure house of vitamins". Seabuckthorn fruit has outstanding edible and medicinal value. Regular consumption can enhance human immunity, lower blood pressure, lower cholesterol, relieve angina pectoris, and prevent coronary atherosclerotic heart disease. In addition, seabuckthorn fruit also has expectoran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12N11/00C12H1/07C12H1/16C12R1/865
CPCC12G3/02C12H1/063C12H1/16C12N11/00
Inventor 贺丹王福鑫刘双
Owner 斑马通达(安徽)科技有限公司
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