A method for producing plum wine by four-stage fermentation and its product

Abstract

The invention provides a method for producing plum wine by four-stage fermentation and a product thereof. The method comprises the following steps: pre-processing: washing and drying the plums in the shade and then freezing them to soften and destroy the plum tissues, and then sterilizing them at high temperature; first-stage fermentation: placing the sterilized plums in a fermentation barrel, implanting black aspergillus liquid, and performing first-stage fermentation for 2-4 days; second-stage fermentation: adding water and sugar to adjust the sugar content to 24-26 Brix; then implanting yeast liquid to perform second-stage fermentation for 6-8 days; third-stage fermentation: implanting eleven probiotic liquids into the fermentation liquid to perform third-stage fermentation for 20-30 days to obtain a fermentation liquid with a sugar content of 10-13 Brix; fourth-stage fermentation: adding sugar into the fermentation liquid to adjust the sugar content to 25-28 Brix, implanting five probiotic liquids, performing fourth-stage fermentation for 20-30 days; and finally maturation. The fermentation time of the invention is short, the obtained plum wine has good flavor, good taste, layered feeling, beautiful color, long storage period and rich nutrients.

Description

Technical Field

[0001] The invention relates to a method for producing plum wine by four-stage fermentation and a product thereof. Background Art

[0002] When the plum fruit is not yet ripe, it is called green plum. When the plum fruit matures and turns yellow, it is called yellow plum. Plums are rich in carbohydrates, fats, proteins, vitamins A, B1, B2, C, calcium, iron, potassium, phosphorus, malic acid, citric acid, tartaric acid, fiber, etc. Plums are rich in protein compared to other fruits, and the calcium, iron, magnesium, and zinc they contain are 4 times, 6 times, 7 times, and 5 times that of apples, respectively. Plums are also rich in organic acids, flavonoids, polyphenols and other substances, which are very helpful to human health.

[0003] At present, the vast majority of plum wines produced on the market are made by soaking (impregnation). The common manufacturing process of impregnated plum wine is: after the plums are killed and pricked, they are soaked in white wine and rock sugar for several months, and then bottled after the solidification is separated; or without sugar, they are soaked in 50% to 60% alcohol for two weeks, and then 25% to 30% sugar is added to continue soaking. After several months, the solidification is separated to obtain the impregnated plum wine. It can be seen that the preparation cycle of existing plum wine is long, and sulfur dioxide (sulfite) is often added during winemaking to inhibit bacterial contamination. In addition, white wine / high-concentration alcohol is used for plum soaking, because white wine is made from grain and then distilled, which not only wastes grain and energy but also has high cost; in addition, plum wine impregnated with high-concentration alcohol has serious browning. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for producing plum wine by four-stage fermentation and its product. The method has a short fermentation time, and the obtained plum wine has good flavor, good taste, layered texture, beautiful color, long shelf life, and rich nutrients.

[0005] The present invention is achieved in that:

[0006] A method for producing plum wine by four-stage fermentation, the method comprising the following steps:

[0007] Step 1, pre-processing: After washing and drying the plums in the shade, freeze them at -15~-21℃ for 8~12h to soften and destroy the plum skin and internal tissues, and then sterilize them at high temperature;

[0008] Step 2, first-stage fermentation: Place the sterilized plums in a fermentation barrel, implant the Aspergillus niger liquid, and perform first-stage fermentation for 2 to 4 days;

[0009] Step 3, Secondary fermentation: After the first stage fermentation is completed, add water and sugar to adjust the sugar content to 24-26 Brix; then implant yeast ( Saccharomyces cerevisiae )BCRC21815, yeast(Saccharomyces cerevisiae ) BCRC21839, and yeast ( Candida boidinii ) BCRC21432 bacterial solution, second stage fermentation, fermentation time 6-8 days;

[0010] Step 4, third-stage fermentation: Into the fermentation liquid obtained after the second-stage fermentation, probiotic bacterial liquids of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis are implanted, and the third-stage fermentation is carried out for 20 to 30 days to obtain a fermentation liquid with a sugar content of 10-13 Brix;

[0011] Step 5, fourth-stage fermentation: adding sugar to the fermentation liquid obtained after the third-stage fermentation to adjust the sugar content to 25-28 Brix, and implanting probiotic bacterial liquid of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium bifidum to carry out fourth-stage fermentation for 20 to 30 days;

[0012] Step 6: Ripening: After the four stages are completed, the wine is filtered and enters the final aging process, which takes 2 to 3 months.

[0013] Furthermore, the high temperature sterilization in step 1 is specifically: sterilization at a high temperature of 100-115° C. for 8-10 minutes.

[0014] Furthermore, the mass ratio of the Aspergillus niger liquid implanted in step 2 to the plums is (1-1.2):100.

[0015] Furthermore, the mass ratio of plums, water and sugar in step 3 is plums: water: sugar = (1-1.05): 2: 1; the sugar in steps 3 and 5 is disuczan.

[0016] Furthermore, in step 3, the mass ratio of the total yeast solution to the plums implanted is (35-37): 100, and the usage ratio of the three yeasts is 1:1:1.

[0017] Furthermore, in step 4, the mass ratio of the total probiotic solution implanted to the plums is (55-57):100, and the dosage of each probiotic is equal;

[0018] In step 5, the mass ratio of the total probiotic solution implanted to the plums is (15-16):100, and the dosage of each probiotic is equal.

[0019] Furthermore, the preparation process of the Aspergillus niger solution in step 2 is as follows:

[0020] (1) Activated strain: Inoculate Aspergillus niger CCRC31130 into the first culture medium, and culture at 30±2°C and 120 rpm for 48 to 72 hours to obtain activated strains of Aspergillus niger;

[0021] (2) Strain amplification: The activated strain is inoculated into the second culture medium and cultured with aeration at 30±2°C for 48 to 72 hours to obtain Aspergillus niger liquid;

[0022] The first culture medium contains: 40 g tannic acid, 20 g sucrose, 2 g peptone, 2 g NH4Cl, 1 g MgSO4·7H2O, and 1 L water;

[0023] The second culture medium is plum juice plus sucrose, and the sugar content is adjusted to 25 Brix. The preparation method of the plum juice is as follows: the plums are washed and dried in the shade, and then frozen at -15 to -21°C for 8 to 12 hours to soften and destroy the plum skin and internal tissues, and then sterilized at a high temperature of 100 to 115°C for 8 to 10 minutes, and the obtained plum juice is filtered to obtain plum juice.

[0024] Furthermore, the preparation process of the yeast liquid in step 3 is as follows:

[0025] (1) Activated strain: Yeast ( Saccharomyces cerevisiae )BCRC21815, yeast( Saccharomyces cerevisiae )BCRC21839, yeast( Candida boidinii ) BCRC21432 strains were inoculated into the third culture medium, respectively, and activated and cultured at 24±2°C for 24-32 hours to obtain activated strains;

[0026] (2) Primary amplification of strains: inoculate the activated strain into a new third culture medium and culture at 24±2℃ for 10-16h to obtain a primary amplification bacterial solution;

[0027] (3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into a new third culture medium and culture it at 24±2℃ for 10-16h to obtain yeast culture solution.

[0028] The third culture medium contains: 10.0 g yeast extract, 20.0 g peptone, 20.0 g glucose, and 1.0 L water.

[0029] Furthermore, the preparation process of the probiotic solution in step 4 and step 5 is as follows:

[0030] (1) Activated strains: Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis subsp. lactis were inoculated into the fourth culture medium respectively, and activated and cultured at 37±2°C for 36-48h to obtain activated strains;

[0031] (2) Primary amplification of strains: inoculate the activated strain into a new fourth culture medium and culture at 37±2℃ for 18-24h to obtain a primary amplification bacterial solution;

[0032] (3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the fifth culture medium and culture it at 37±2℃ for 12h to obtain the probiotic bacterial solution.

[0033] The fourth culture medium comprises: 10.0 g of protease peptone No. 3, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 1.0 g of Tween 80, 2.0 g of ammonium citrate, 5.0 g of CH3COONa, 0.1 g of MgSO4·7H2O, 0.05 g of MnSO4·H2O, 2.0 g of K2HPO4, and 1.0 L of water;

[0034] The fifth culture medium comprises 500 g of germinated brown rice fermentation liquid and 1 L of water. The preparation process of the germinated brown rice fermentation liquid is as follows: the brown rice is washed and immersed for 1 day, and after filtering out the water, the fermentation liquid is allowed to stand for 4-6 hours in summer or for 8-12 hours in winter for germination to obtain the germinated brown rice; the germinated brown rice is added with water and steamed at 100-105° C. for 1 hour, or steamed at 115-120° C. for 20 minutes to obtain the cooked germinated brown rice; finally, the cooked germinated brown rice is cooled and poured into a fermentation barrel, and water of 20-30% of the mass of the brown rice is added, and saccharifying bacteria, liquefying bacteria and Aspergillus oryzae of 1-3% of the mass of the brown rice are inoculated, and the fermentation is carried out at a constant temperature of 55-65° C. for 11-12 hours to obtain the germinated brown rice fermentation stock liquid; finally, the fermentation is filtered, an equal amount of water is added to the filtrate of the germinated brown rice fermentation stock liquid, and the fermentation is sterilized at 85° C. for 45-60 minutes.

[0035] Furthermore, the plum wine is prepared by the method for producing plum wine by four-stage fermentation.

[0036] The present invention has the following advantages:

[0037] (1) The plum skin and internal tissue are softened and destroyed by freezing, and then sterilized at high temperature, which allows for quick and high-volume juice production, and can be fermented immediately, reducing labor and time costs; (2) Aspergillus niger ( Aspergillus niger) The tannin enzyme produced by CCRC31130 can degrade the tannic acid of plums, degrading the tannic acid into gallic acid, thereby increasing the gallic acid content of plum wine; (3) Since the pH value of plums is extremely low (pH 2.86, titrated acid is above 5%), the present invention selects three strains of yeast with good flavor, acid resistance and strong alcohol production ability for fermentation, so it can produce multi-level aroma and taste, as well as rich B vitamins; (4) Eleven strains of probiotics are used for fermentation to produce superoxide dismutase, short-chain fatty acids, lactic acid bacteria bacteriocins, optimize gastrointestinal flora, and resist free radicals and oxidation; among them, Lactobacillus reuteri has the effects of stabilizing blood sugar and preventing and treating intestinal colic and diarrhea. Therefore, the plum wine of the present invention is very friendly to diabetic patients and people who are prone to diarrhea after drinking; (5) The fermented plum wine produced by the four-stage fermentation of the present invention can be stored for 5-8 years without sterilization, and can retain live bacteria and enzymes, because the antibacterial agents produced by Lactobacillus reuteri and Lactococcus lactis subspecies lactis used in the fermentation have the effect of inhibiting the growth of foreign bacteria. It can also be sterilized without affecting the flavor and taste. No sulfur dioxide (sulfite) is added in the production process, and the natural antibacterial agents produced by probiotics are used to inhibit foreign bacteria contamination and avoid harm to the human body. (6) The plum wine produced by the four-stage fermentation of Aspergillus niger, yeast and probiotics of the present invention has a harmonious three elements of "sour", "sweet" and "alcohol content" (sugar content Brix 21-24, acidity 0.9-1.2, alcohol content 10-14%), good flavor, good taste, layered, beautiful color, and many health benefits brought by probiotics; (7) Using germinated brown rice fermentation liquid to replace the culture medium as the culture medium (nutrient source) for secondary amplification of probiotics can reduce costs and avoid the bad flavor brought by the culture medium; (8) The plum wine produced by the four-stage fermentation of the present invention contains rich superoxide dismutase (plum wine SOD like activity 11023-15100 unit / ml), and rich short-chain fatty acids (SCFA, each 100ml of plum wine contains 0.9-1.2g short-chain fatty acids) and gallic acid (1.88-2.54μg / ml). Short-chain fatty acids are the source of intestinal beneficial bacteria and will enter the human blood circulation to become a source of energy for the human body and regulate the body's functions. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The present invention will be further described below in conjunction with embodiments with reference to the accompanying drawings.

[0039] Figure 1 The present invention is a process flow chart of a method for producing plum wine by four-stage fermentation. DETAILED DESCRIPTION

[0040] The following will be combined with the attached Figure 1The technical scheme of the present invention is clearly and completely described in detail with specific embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0041] The present invention relates to a method for producing plum wine by four-stage fermentation, and the method comprises the following steps:

[0042] Step 1, pre-processing: After washing and drying the plums in the shade, freeze them at -15~-21℃ for 8~12h to soften and destroy the plum skin and internal tissues, and then sterilize them at high temperature;

[0043] Step 2, first-stage fermentation: Place the sterilized plums in a fermentation barrel, implant the Aspergillus niger liquid, and perform first-stage fermentation for 2 to 4 days;

[0044] Step 3, Secondary fermentation: After the first stage fermentation is completed, add water and sugar to adjust the sugar content to 24-26 Brix; then implant yeast ( Saccharomyces cerevisiae )BCRC21815, yeast( Saccharomyces cerevisiae ) BCRC21839, and yeast ( Candida boidinii ) BCRC21432 bacterial solution, second stage fermentation, fermentation time 6-8 days;

[0045] Step 4, third-stage fermentation: Into the fermentation liquid obtained after the second-stage fermentation, probiotic bacterial liquids of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis are implanted, and the third-stage fermentation is carried out for 20 to 30 days to obtain a fermentation liquid with a sugar content of 10-13 Brix;

[0046] Step 5, fourth-stage fermentation: adding sugar to the fermentation liquid obtained after the third-stage fermentation to adjust the sugar content to 25-28 Brix, and implanting probiotic bacterial liquid of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium bifidum to carry out fourth-stage fermentation for 20 to 30 days;

[0047] Step 6: Ripening: After the four stages are completed, the wine is filtered and enters the final aging process, which takes 2 to 3 months.

[0048] Preferably, the high temperature sterilization in step 1 is specifically: sterilization at a high temperature of 100-115° C. for 8-10 minutes.

[0049] Preferably, the mass ratio of the Aspergillus niger solution implanted in step 2 to the plums is (1-1.2):100.

[0050] Preferably, the mass ratio of plums, water and sugar in step 3 is plums: water: sugar = (1-1.05): 2: 1; the sugar in steps 3 and 5 is disuczan.

[0051] Preferably, in step 3, the mass ratio of the total yeast solution to the plums implanted is (35-37): 100, and the usage ratio of the three yeasts is 1:1:1.

[0052] Preferably, in step 4, the mass ratio of the total probiotic solution to the plums implanted is (55-57):100, and the dosage of each probiotic is equal;

[0053] In step 5, the mass ratio of the total probiotic solution implanted to the plums is (15-16):100, and the dosage of each probiotic is equal.

[0054] Preferably, the preparation process of the Aspergillus niger solution in step 2 is as follows:

[0055] (1) Activation strain: Aspergillus niger ( Aspergillus niger ) CCRC31130 strain was inoculated into the first culture medium, and cultured at 30±2°C and 120 rpm for 48-72 hours to obtain activated Aspergillus niger strain;

[0056] (2) Strain amplification: The activated strain is inoculated into the second culture medium and cultured with aeration at 30±2°C for 48 to 72 hours to obtain Aspergillus niger liquid;

[0057] The first culture medium contains: 40 g tannic acid, 20 g sucrose, 2 g peptone, 2 g NH4Cl, 1 g MgSO4·7H2O, and 1 L distilled water;

[0058] The second culture medium is plum juice plus sucrose, and the sugar content is adjusted to 25 Brix. The preparation method of the plum juice is as follows: the plums are washed and dried in the shade, and then frozen at -15 to -21°C for 8 to 12 hours to soften and destroy the plum skin and internal tissues, and then sterilized at a high temperature of 100 to 115°C for 8 to 10 minutes, and the obtained plum juice is filtered to obtain plum juice.

[0059] Preferably, the preparation process of the yeast solution in step 3 is as follows:

[0060] (1) Activated strain: Yeast ( Saccharomyces cerevisiae )BCRC21815, yeast(Saccharomyces cerevisiae )BCRC21839, yeast( Candida boidinii ) BCRC21432 strains were inoculated into the third culture medium, respectively, and activated and cultured at 24±2°C for 24-32 hours to obtain activated strains;

[0061] (2) Primary amplification of strains: inoculate the activated strain into a new third culture medium and culture at 24±2℃ for 10-16h to obtain a primary amplification bacterial solution;

[0062] (3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into a new third culture medium and culture it at 24±2℃ for 10-16h to obtain yeast culture solution.

[0063] The third culture medium contains: 10.0 g of yeast extract, 20.0 g of peptone, 20.0 g of glucose, and 1.0 L of distilled water.

[0064] Preferably, the preparation process of the probiotic solution in step 4 and step 5 is as follows:

[0065] (1) Activated strains: Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis subsp. lactis were inoculated into the fourth culture medium respectively, and activated and cultured at 37±2°C for 36-48h to obtain activated strains;

[0066] (2) Primary amplification of strains: inoculate the activated strain into a new fourth culture medium and culture at 37±2℃ for 18-24h to obtain a primary amplification bacterial solution;

[0067] (3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into the fifth culture medium and culture it at 37±2℃ for 12h to obtain the probiotic bacterial solution.

[0068] The fourth culture medium comprises: 10.0 g of protease peptone No. 3, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of glucose, 1.0 g of Tween 80, 2.0 g of ammonium citrate, 5.0 g of CH3COONa, 0.1 g of MgSO4·7H2O, 0.05 g of MnSO4·H2O, 2.0 g of K2HPO4, and 1.0 L of water;

[0069] The fifth culture medium comprises 500 g of germinated brown rice fermentation liquid and 1 L of distilled water. The preparation process of the germinated brown rice fermentation liquid is as follows: the brown rice is washed and immersed for 1 day, and after filtering out the water, the fermentation liquid is allowed to stand for 4-6 hours in summer or for 8-12 hours in winter for germination to obtain the germinated brown rice; the germinated brown rice is added with water and steamed at 100-105° C. for 1 hour, or steamed at 115-120° C. for 20 minutes to obtain the cooked germinated brown rice; the cooked germinated brown rice is cooled and poured into a fermentation barrel, and water of 20-30% of the mass of the brown rice is added, and then saccharifying bacteria, liquefying bacteria and Aspergillus oryzae of 1-3% of the mass of the brown rice are inoculated, and the fermentation is carried out at a constant temperature of 55-65° C. for 11-12 hours to obtain the germinated brown rice fermentation stock liquid; and finally, the fermentation liquid is filtered, and an equal amount of water is added to the germinated brown rice fermentation stock liquid filtrate, and the fermentation liquid is sterilized at 85° C. for 45-60 minutes.

[0070] The present invention also relates to plum wine prepared by the above-mentioned method for producing plum wine by four-stage fermentation.

[0071] The present invention is further described below in conjunction with specific embodiments. Example 1

[0072] Step 1, pre-processing: wash and dry the plums in the shade, freeze them at -15℃ for 12h to soften and destroy the plum skin and internal tissues, and then sterilize them at 100℃ for 10 minutes;

[0073] Step 2, first-stage fermentation: the sterilized plum juice is placed in a fermentation barrel, and the Aspergillus niger liquid is implanted in a mass ratio of 1:100 for plums, and the first-stage fermentation is carried out for 2 days;

[0074] Step 3, Secondary fermentation: After the first-stage fermentation is completed, add water and disodium granulated sugar at a mass ratio of plum: water: sugar = 1:2:1, and adjust the sugar content to 25 Brix; then implant an equal amount of yeast ( Saccharomyces cerevisiae )BCRC21815, yeast( Saccharomyces cerevisiae ) BCRC21839, and yeast ( Candida boidinii ) BCRC21432 bacterial solution was used for second-stage fermentation for 7 days;

[0075] Step 4, third-order fermentation: according to the mass ratio of the total probiotic bacterial liquid to the plum being 55:100, an equal amount of probiotic bacterial liquid of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis is implanted into the fermentation liquid obtained after the second-order fermentation, and the third-order fermentation is carried out for 30 days to obtain a fermentation liquid with a sugar content of 11 Brix;

[0076] Step 5, fourth-order fermentation: add disaccharide to the fermentation liquid obtained after the third-order fermentation to adjust the sugar content to 26 Brix, and implant the probiotic liquid of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium bifidum in a mass ratio of 15:100 of the total probiotic liquid to plum, and perform the fourth-order fermentation for 25 days;

[0077] Step 6: Maturation: After the four stages are completed, it is filtered and enters the final maturation, which takes 2.5 months.

[0078] The final plum wine has the following contents: sugar content 21 Brix, acidity 1.0, alcohol content 12%, plum wine SOD like activity 14324 unit / ml, short-chain fatty acids (SCFA, 0.9g short-chain fatty acids per 100ml of plum wine) and gallic acid content (1.88 μg / ml). Example 2

[0079] Step 1, pre-processing: wash and dry the plums in the shade, freeze them at -21°C for 8 hours to soften and destroy the plum skin and internal tissues, and then sterilize them at 115°C for 8 minutes;

[0080] Step 2, first-stage fermentation: the sterilized plum juice is placed in a fermentation barrel, and the Aspergillus niger liquid is implanted in a mass ratio of 1:100 for plums, and the first-stage fermentation is carried out for 4 days;

[0081] Step 3, Secondary fermentation: After the first-stage fermentation is completed, add water and disodium granulated sugar at a mass ratio of plum: water: sugar = 1:2:1, and adjust the sugar content to 26 Brix; then implant an equal amount of yeast ( Saccharomyces cerevisiae )BCRC21815, yeast( Saccharomyces cerevisiae ) BCRC21839, and yeast ( Candida boidinii ) BCRC21432 bacterial solution was used for second-stage fermentation for 6 days;

[0082] Step 4, third-order fermentation: according to the mass ratio of the total probiotic bacterial liquid to the plum being 56:100, an equal amount of probiotic bacterial liquid of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis is implanted into the fermentation liquid obtained after the second-order fermentation, and the third-order fermentation is carried out for 25 days to obtain a fermentation liquid with a sugar content of 12 Brix;

[0083] Step 5, fourth-order fermentation: add disaccharide to the fermentation liquid obtained after the third-order fermentation to adjust the sugar content to 28 Brix, and implant the probiotic liquid of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium bifidum in a mass ratio of 15:100 of the total probiotic liquid to plum, and perform the fourth-order fermentation for 20 days;

[0084] Step 6: Maturation: After the four stages are completed, it is filtered and enters the final maturation, which takes 2 months.

[0085] The final plum wine has the following contents: sugar content 24 Brix, acidity 1.0, alcohol content 11%, plum wine SOD like activity 11023 unit / ml, short-chain fatty acids (SCFA, 0.9g short-chain fatty acids per 100ml of plum wine) and gallic acid content (2.54μg / ml). Example 3

[0086] Step 1, pre-processing: wash and dry the plums in the shade, freeze them at -19°C for 12 hours to soften and destroy the plum skin and internal tissues, and then sterilize them at 110°C for 9 minutes;

[0087] Step 2, first-stage fermentation: the sterilized plum juice is placed in a fermentation barrel, and the Aspergillus niger liquid is implanted in a mass ratio of 1:100 for plums, and the first-stage fermentation is carried out for 3 days;

[0088] Step 3, Secondary fermentation: After the first-stage fermentation is completed, add water and disodium granulated sugar at a mass ratio of plum: water: sugar = 1.05:2:1, and adjust the sugar content to 24 Brix; then implant an equal amount of yeast ( Saccharomyces cerevisiae )BCRC21815, yeast( Saccharomyces cerevisiae ) BCRC21839, and yeast ( Candida boidinii ) BCRC21432 bacterial solution was used for second-stage fermentation for 7 days;

[0089] Step 4, third-order fermentation: according to the mass ratio of the total probiotic bacterial liquid to the plum being 57:100, an equal amount of probiotic bacterial liquid of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis is implanted into the fermentation liquid obtained after the second-order fermentation, and the third-order fermentation is carried out for 20 days to obtain a fermentation liquid with a sugar content of 11 Brix;

[0090] Step 5, fourth-order fermentation: add disaccharide to the fermentation liquid obtained after the third-order fermentation to adjust the sugar content to 28 Brix, and implant the probiotic liquid of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium bifidum in a mass ratio of 15:100 of the total probiotic liquid to plum, and perform the fourth-order fermentation for 30 days;

[0091] Step 6, maturation: After the four stages are completed, it is filtered and enters the final maturation, which takes 3 months.

[0092] The final plum wine has the following contents: sugar content 24 Brix, acidity 1.2, alcohol content 14%, plum wine SOD like activity 15100 unit / ml, short-chain fatty acids (SCFA, 1.2g short-chain fatty acids per 100ml of plum wine) and gallic acid content (1.92μg / ml).

[0093] The invention uses fresh plums (including various varieties of green plums and yellow plums of different maturity) as raw materials, uses Aspergillus niger, yeast and probiotics, and performs four-stage fermentation at room temperature, which has the following advantages:

[0094] (1) The plum skin and internal tissue are softened and destroyed by freezing, and then sterilized at high temperature, which allows for quick and high-volume juice production, and can be fermented immediately, reducing labor and time costs; (2) Aspergillus niger ( Aspergillus niger) The tannin enzyme produced by CCRC31130 can degrade the tannic acid of plums, degrading the tannic acid into gallic acid, thereby increasing the gallic acid content of plum wine; (3) Since the pH value of plums is extremely low (pH 2.86, titrated acid is above 5%), the present invention selects three strains of yeast with good flavor, acid resistance and strong alcohol production ability for fermentation, so it can produce multi-level aroma and taste, as well as rich B vitamins; (4) Eleven strains of probiotics are used for fermentation to produce superoxide dismutase, short-chain fatty acids, lactic acid bacteria bacteriocins, optimize gastrointestinal flora, and resist free radicals and oxidation; among them, Lactobacillus reuteri has the effects of stabilizing blood sugar and preventing and treating intestinal colic and diarrhea. Therefore, the plum wine of the present invention is very friendly to diabetic patients and people who are prone to diarrhea after drinking; (5) The fermented plum wine produced by the four-stage fermentation of the present invention can be stored for 5-8 years without sterilization, and can retain live bacteria and enzymes, because the antibacterial agents produced by Lactobacillus reuteri and Lactococcus lactis subspecies lactis used in the fermentation have the effect of inhibiting the growth of foreign bacteria. It can also be sterilized without affecting the flavor and taste. No sulfur dioxide (sulfite) is added in the production process, and the natural antibacterial agents produced by probiotics are used to inhibit foreign bacteria contamination and avoid harm to the human body. (6) The plum wine produced by the four-stage fermentation of Aspergillus niger, yeast and probiotics of the present invention has a harmonious three elements of "sour", "sweet" and "alcohol content" (sugar content Brix 21-24, acidity 0.9-1.2, alcohol content 10-14%), good flavor, taste, layered, beautiful color, and many health benefits brought by probiotics; (7) Using germinated brown rice fermentation liquid to replace the culture medium as the culture medium (nutrient source) for secondary amplification of probiotics can reduce costs and avoid the bad flavor brought by the culture medium; (8) The plum wine produced by the four-stage fermentation of the present invention contains rich superoxide dismutase (plum wine SOD like activity 11023-15100 unit / ml), and rich short-chain fatty acids (SCFA, each 100ml of plum wine contains 0.9-1.2g short-chain fatty acids) and gallic acid (1.88-2.54μg / ml). Short-chain fatty acids are the source of intestinal beneficial bacteria and will enter the human blood circulation to become a source of energy for the human body and regulate the body's functions.

[0095] Although the specific implementation modes of the present invention are described above, those skilled in the art should understand that the specific implementation modes described are only illustrative and are not intended to limit the scope of the present invention. Equivalent modifications and changes made by those skilled in the art in accordance with the spirit of the present invention should be included in the scope of protection of the claims of the present invention.

Claims

1. A method for producing plum wine by four-stage fermentation, Features: The method steps are as follows: Step 1, pre-processing: wash and dry the plums in the shade, freeze them at -21~-15℃ for 8~12h to soften and destroy the plum skin and internal tissues, and then sterilize them at high temperature; Step 2, first-stage fermentation: Place the sterilized plums in a fermentation barrel, implant the Aspergillus niger liquid, and perform first-stage fermentation for 2 to 4 days; Step 3, Secondary fermentation: After the first stage fermentation is completed, add water and sugar to adjust the sugar content to 24-26 Brix; then implant yeast Saccharomyces cerevisiae BCRC21815, yeast Saccharomyces cerevisiae BCRC21839, and yeast Candida boidinii The bacterial solution of BCRC21432 was subjected to the second-stage fermentation, and the fermentation time was 6-8 days; Step 4, third-stage fermentation: Into the fermentation liquid obtained after the second-stage fermentation, a probiotic bacterial liquid of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis lactis subsp. lactis is implanted, and the fermentation liquid is subjected to third-stage fermentation for 20 to 30 days to obtain a fermentation liquid with a sugar content of 10-13 Brix; Step 5, fourth-stage fermentation: adding sugar to the fermentation liquid obtained after the third-stage fermentation to adjust the sugar content to 25-28 Brix, and implanting probiotics of Lactobacillus acidophilus, Lactobacillus reuteri, Bifidobacterium longum, Bifidobacterium breve and Bifidobacterium bifidum to carry out fourth-stage fermentation for 20 to 30 days; Step 6, aging: After the four stages are completed, the mixture is filtered and then enters the final aging process, which takes 2 to 3 months. The mass ratio of the Aspergillus niger solution implanted in step 2 to the plum is (1-1.2):100; The mass ratio of plums, water and sugar in step 3 is plums: water: sugar = (1-1.05): 2: 1; In step 3, the mass ratio of the total yeast solution to the plums is (35-37): 100, and the usage ratio of the three yeasts is 1:1:1; In step 4, the mass ratio of the total probiotic solution to the plums implanted is (55-57):100, and the dosage of each probiotic is equal; In step 5, the mass ratio of the total probiotic solution to the plums implanted is (15-16):100, and the dosage of each probiotic is equal; The probiotic bacterial liquid in step 4 and step 5 is cultured twice, and the culture medium for the second culture is: 500 g of germinated brown rice fermentation liquid and 1 L of water; the preparation process of the germinated brown rice fermentation liquid is as follows: the brown rice is washed and soaked for 1 day, and after filtering out the water, it is left to stand for 4-6 hours in summer or 8-12 hours in winter for germination to obtain germinated brown rice; the germinated brown rice is added with water and steamed at 100-105° C. for 1 hour, or 115-120° C. for 2 hours. The method comprises the following steps: steaming the cooked germinated brown rice for 20 minutes to obtain cooked germinated brown rice; finally, cooling the cooked germinated brown rice, pouring the cooked germinated brown rice into a fermentation barrel, adding water accounting for 20-30% of the weight of the brown rice, inoculating saccharifying bacteria, liquefying bacteria and Aspergillus oryzae accounting for 1-3% of the weight of the brown rice, and fermenting the fermented germinated brown rice at a constant temperature of 55-65° C. for 11-12 hours to obtain a fermented germinated brown rice stock solution; and finally filtering the fermented germinated brown rice stock solution, adding an equal amount of water to the filtrate, and sterilizing the fermented germinated brown rice stock solution at 85° C. for 45-60 minutes.

2. The method for producing plum wine by four-stage fermentation according to claim 1, Features: The high temperature sterilization in step 1 is specifically: sterilizing at a high temperature of 100-115° C. for 8-10 minutes.

3. The method for producing plum wine by four-stage fermentation according to claim 1, Features: The sugar in step 3 and step 5 is disucrose.

4. The method for producing plum wine by four-stage fermentation according to claim 1, Features: The preparation process of the Aspergillus niger liquid in the step 2 is as follows: (1) Activated strain: Aspergillus niger Aspergillus niger The CCRC31130 strain was inoculated into the first culture medium, and cultured at 30±2°C and 120 rpm for 48-72 hours to obtain an activated strain of Aspergillus niger; (2) Strain amplification: The activated strain is inoculated into the second culture medium and cultured with aeration at 30±2°C for 48 to 72 hours to obtain Aspergillus niger liquid; The first culture medium includes: 40 g tannic acid, 20 g sucrose, 2 g peptone, NH 4 Cl 2g, MgSO 4 7H 2 O 1g, water 1L; The second culture medium is plum juice plus sucrose, and the sugar content is adjusted to 25 Brix. The preparation method of the plum juice is as follows: the plums are washed and dried in the shade, and then frozen at -21 to -15°C for 8 to 12 hours to soften and destroy the plum skin and internal tissues, and then sterilized at a high temperature of 100 to 115°C for 8 to 10 minutes, and the obtained plum juice is filtered to obtain plum juice.

5. The method for producing plum wine by four-stage fermentation according to claim 1, Features: The preparation process of the yeast liquid in step 3 is as follows: (1) Activated strain: yeast Saccharomyces cerevisiae BCRC21815, yeast Saccharomyces cerevisiae BCRC21839, yeast Candida boidinii BCRC21432 strains were inoculated into the third culture medium, respectively, and activated and cultured at 24±2°C for 24-32 hours to obtain activated strains; (2) Primary amplification of strains: inoculate the activated strain into a new third culture medium and culture at 24±2℃ for 10-16h to obtain a primary amplification bacterial solution; (3) Secondary amplification of the strain: inoculate the first amplified bacterial solution into a new third culture medium and culture it at 24±2℃ for 10-16h to obtain yeast culture solution; The third culture medium contains: 10.0 g yeast extract, 20.0 g peptone, 20.0 g glucose, and 1.0 L water.

6. Plum wine prepared according to the method for producing plum wine by four-stage fermentation according to any one of claims 1 to 5.

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