Herbal fresh fruit wine and brewing process thereof

Abstract

The invention relates to the technical field of fruit wine, in particular to herbal fresh fruit wine and a brewing process thereof. The preparation method comprises the following steps: juicing juicy peaches, apples and raspberries, and adding water for blending; the preparation method comprises the following steps of: adding cellulase and pectinase for primary enzymolysis, adding papain and bromelain for secondary enzymolysis, performing enzyme deactivation and sterilization, inoculating bacillus licheniformis CI CC 24553, lactobacillus plantarum CI CC 21794 and saccharomyces cerevisiae CI CC 1406 for fermentation, and performing post-treatment to prepare the herbal fresh fruit wine. The herbal fresh fruit wine prepared by the invention has the effects of excellent oxidation resistance, high total sugar content and excellent smell and taste, and has better use experience.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine, and in particular to a herbal fresh fruit wine and a brewing process thereof. Background Art

[0002] Fruit wine includes fermented fruit wine and compound fruit wine; among them, compound fruit wine is made from fermented wine or distilled wine as the base material, with fruits added for soaking or directly adding fruit juice, and food additives can also be added, and then it is blended and processed to form a compound wine; while fermented fruit wine is a fermented wine with fruit juice as the main raw material, brewed through alcohol fermentation, and contains a certain alcohol content.

[0003] Fermented fruit wine is rich in nutrients, containing a variety of organic acids, aromatic esters, vitamins, amino acids, minerals and other nutrients. Drinking it in moderation regularly can increase human nutrition and benefit health. It has a low alcohol content and little irritation. It can refresh the mind and eliminate fatigue without harming the body. Fermented fruit wine has bright colors, rich fruity aroma, refreshing taste, mellow and soft taste, and long aftertaste, and other different styles to meet the drinking enjoyment of different consumers.

[0004] The selection of fermentation bacteria has a great influence on the quality of fruit wine. The type of fermentation bacteria affects the quality of fruit wine and the content of nutrients such as polysaccharides and antioxidant active ingredients. At present, there are relatively few studies on herbal fruit wine. Therefore, providing a fermented herbal fresh fruit wine with high polysaccharide content and excellent antioxidant effect is a technical problem that needs to be solved at present. Summary of the invention

[0005] In view of the above technical problems, the present invention proposes a technical solution of the present invention, which includes a herbal fresh fruit wine and a brewing process thereof.

[0006] The herbal fresh fruit wine brewing process of the present invention comprises the following steps:

[0007] Step 1: Wash peaches, apples, and raspberries, drain them, remove the cores of the peaches, cut the peaches, apples, and raspberries into pieces, mix them, squeeze the juice, obtain the juice, and then add water to mix to obtain the mixed solution;

[0008] Step 2: adding cellulase and pectinase to the mixed solution, performing enzymolysis, and inactivating the enzymes to obtain a first enzymolysis solution;

[0009] Step 3: Add papain and bromelain to the first enzymatic hydrolysis solution, perform enzymatic hydrolysis, and inactivate the enzymes to obtain a second enzymatic hydrolysis solution;

[0010] Step 4: adding a carbon source to the second enzymatic hydrolyzate, sterilizing to obtain a sterilized material, then inoculating fermentation bacteria Bacillus licheniformis CICC 24553, Bacillus plantarum CICC 21794 and Saccharomyces cerevisiae CICC 1406 to obtain a pre-treated liquid, and then fermenting to obtain a fermented material;

[0011] Step 5: filtering, sterilizing and filling the fermented material to obtain the herbal fresh fruit wine.

[0012] Preferably, in step 1, water is used for washing.

[0013] Preferably, in step 1, the mass ratio of the chopped peaches, apples and raspberries is 1:(0.6-1):(0.2-0.4).

[0014] Preferably, in step 1, the mass ratio of apples to raspberries is (2-4):1.

[0015] Preferably, in step 1, the mass ratio of the squeezed juice to the added water is 1:(1-4).

[0016] Preferably, in step 2, the total mass of cellulase and pectinase is 2-5% of the mixed solution.

[0017] Preferably, in step 2, the mass ratio of cellulase to pectinase is 1:(0.5-1.5).

[0018] Preferably, in step 2, the enzymatic hydrolysis time is 2-6 hours, the temperature is 20-40° C., and the enzymatic hydrolysis is stirred at 40-500 rpm.

[0019] Preferably, in step 3, the total mass of papain and bromelain is 2.8-6% of the mass of the first enzymolysis solution.

[0020] Preferably, in step 3, the mass ratio of papain to bromelain is 1:(1.1-2.8).

[0021] Preferably, in step 3, the enzymatic hydrolysis time is 3-8 hours, the temperature is 20-40° C., and the enzymatic hydrolysis is stirred at 30-400 rpm.

[0022] Preferably, in step 4, the carbon source includes at least one of glucose, fructose or sucrose.

[0023] Preferably, in step 4, the carbon source is 2-6% of the mass of the second enzymatic hydrolysate.

[0024] Preferably, in step 4, the total concentration of the inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 in the pretreatment solution is 8×10 6 -7×10 7cfu / mL.

[0025] Preferably, in step 4, in the pretreatment liquid, the ratio of the inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 is 1:(2-3.5).

[0026] Preferably, Bacillus licheniformis CICC 24553: strain number: CICC 24553, purchased from China Food Fermentation Industry Research Institute Co., Ltd. Bacillus plantarum CICC 21794: strain number: CICC 21794, purchased from China Food Fermentation Industry Research Institute Co., Ltd. Saccharomyces cerevisiae CICC 1406: strain number: CICC 1406, purchased from China Food Fermentation Industry Research Institute Co., Ltd.

[0027] In step 4, the total concentration of the inoculated Saccharomyces cerevisiae CICC 1406 in the pretreatment solution is 4×10 7 -2×10 8 cfu / mL.

[0028] Preferably, in step 4, the fermentation temperature is 28-37° C. and the fermentation time is 30-45 days.

[0029] Preferably, in step 4, the mixture is stirred at 40-800 rpm for 0.1-0.5 hours every 3 days of fermentation.

[0030] The invention also provides herbal fresh fruit wine obtained by using the brewing process.

[0031] Beneficial effects of the present invention:

[0032] The herbal fresh fruit wine prepared by the present invention using fruit and herbaceous plant raw materials and a specific process has excellent antioxidant effects, high total sugar content, excellent smell and taste effects, and has a good experience.

[0033] The combination of apples and raspberries in the fruit wine preparation system of the present invention can improve the free radical scavenging effect of the fruit wine to a certain extent, especially when the mass ratio of apples to raspberries is (2-4):1, the effect is better.

[0034] In the specific preparation system of the present invention, papain and bromelain are used for co-enzymatic hydrolysis, which can enhance the antioxidant effect of fruit wine. The co-enzymatic hydrolysis of the two promotes the concentration and type of antioxidant active ingredients in the fruit wine, creates a complementary relationship, and mutually promotes the enhancement of the DPPH free radical scavenging effect of the fruit wine.

[0035] In the preparation system of the present invention, specific fermentation bacteria Bacillus plantarum CICC 21794 and Bacillus licheniformis CICC 24553 are used to ferment and prepare fruit wine, which gives the fruit wine excellent antioxidant, polysaccharide content and odor and taste effects. The two ferment together, complement each other's advantages, and synergistically promote and enhance the free radical scavenging effect. When the fermentation inoculation ratio of the two is 1: (2-3.5), the effect produced is better.

[0036] The invention has simple process, and the prepared fruit wine has good effect and good application prospect. DETAILED DESCRIPTION

[0037] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0038] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0039] 1. Preparation of herbal fresh fruit wine

[0040] 1. Herbal fresh fruit wine A

[0041] The preparation steps are as follows:

[0042] Step 1: wash peaches, apples and raspberries with water, drain, pit peaches, cut into pieces, mix peaches, apples and raspberries in a mass ratio of 1:0.92:0.33, squeeze juice to obtain juice, add water 2.8 times the mass of the juice to mix, and obtain a mixed solution; wherein the mass ratio of apples to raspberries is 2.78:1;

[0043] Step 2: adding cellulase and pectinase to the mixed solution, performing enzymolysis for 4.7 hours at a temperature of 37° C. and a stirring speed of 65 rpm, inactivating the enzymes, and obtaining a first enzymolysis solution; the total mass of cellulase (50,000 U / g) and pectinase (50,000 U / g) is 3.75% of the mixed solution; the mass ratio of cellulase to pectinase is 1:1;

[0044] Step 3: Add papain (100,000 U / g) and bromelain (100,000 U / g) to the first enzymolysis solution, perform enzymolysis for 7.2 hours at a temperature of 38° C. and a stirring speed of 70 rpm, inactivate the enzymes, and obtain a second enzymolysis solution; the total mass of papain and bromelain is 5.28% of the mass of the first enzymolysis solution; the mass ratio of papain to bromelain is 1:2.4;

[0045] Step 4: adding 4.73% of the carbon source glucose by mass of the second enzymolyzate to the second enzymolyzate, sterilizing to obtain a sterilized material, and then inoculating fermentation bacteria Bacillus licheniformis CICC 24553, Bacillus plantarum CICC 21794 and Saccharomyces cerevisiae CICC 1406 to obtain a pretreatment liquid, and then fermenting at a temperature of 35° C. for 39 days, and stirring at 60 rpm for 0.2 hours every 3 days of fermentation to obtain a fermented material;

[0046] Among them, the total concentration of inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 in the pretreatment solution was 2.20×10 7 cfu / mL;

[0047] The inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 were in a quantitative ratio of 1:3;

[0048] The total concentration of inoculated Saccharomyces cerevisiae CICC 1406 in the pretreatment solution was 1.05×10 8 cfu / mL;

[0049] Step 5: filtering, sterilizing and filling the fermented material to obtain the herbal fresh fruit wine.

[0050] 2. Herbal fresh fruit wine B

[0051] The preparation steps are as follows:

[0052] Step 1: wash peaches, apples and raspberries with water, drain, pit peaches, cut into pieces, mix peaches, apples and raspberries in a mass ratio of 1:1:0.25, squeeze juice to obtain juice, add water 3 times the mass of the juice to mix, and obtain a mixed solution; wherein the mass ratio of apples to raspberries is 4:1;

[0053] Step 2: adding cellulase and pectinase to the mixed solution, performing enzymolysis for 4.2 hours at a temperature of 35° C. and a stirring speed of 65 rpm, inactivating the enzymes, and obtaining a first enzymolysis solution; the total mass of cellulase (50,000 U / g) and pectinase (50,000 U / g) is 3% of the mixed solution; the mass ratio of cellulase to pectinase is 1:0.8;

[0054] Step 3: Add papain (100,000 U / g) and bromelain (100,000 U / g) to the first enzymolysis solution, perform enzymolysis for 6.5 hours at a temperature of 37° C. and a stirring speed of 70 rpm, inactivate the enzymes, and obtain a second enzymolysis solution; the total mass of papain and bromelain is 5.21% of the mass of the first enzymolysis solution; the mass ratio of papain to bromelain is 1:1.5;

[0055] Step 4: adding 4.73% of the carbon source glucose by mass of the second enzymolyzate to the second enzymolyzate, sterilizing to obtain a sterilized material, and then inoculating fermentation bacteria Bacillus licheniformis CICC 24553, Bacillus plantarum CICC 21794 and Saccharomyces cerevisiae CICC 1406 to obtain a pretreatment liquid, and then fermenting at a temperature of 35° C. for 36 days, and stirring at 60 rpm for 0.2 hours every 3 days of fermentation to obtain a fermented material;

[0056] Among them, the total concentration of inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 in the pretreatment solution was 2.37×10 7 cfu / mL;

[0057] The inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 were in a quantitative ratio of 1:2;

[0058] The total concentration of inoculated Saccharomyces cerevisiae CICC 1406 in the pretreatment solution was 1.01×10 8 cfu / mL;

[0059] Step 5: filtering, sterilizing and filling the fermented material to obtain the herbal fresh fruit wine.

[0060] 3. Herbal fresh fruit wine C: The difference from herbal fresh fruit wine A is that the mass ratio of peach, apple and raspberry is 1:0.45:0.8, and the mass ratio of apple and raspberry is 0.5625:1. The other two are the same.

[0061] 4. Herbal fresh fruit wine D: The difference from herbal fresh fruit wine A is that the mass ratio of peach, apple and raspberry is 1:1.1:0.15, and the mass ratio of apple and raspberry is 7.3:1. The other two are the same.

[0062] 5. Herbal fresh fruit wine E: The difference from herbal fresh fruit wine A is that papain is not used in step 3, and the mass of bromelain is 5.28% of the mass of the first enzymatic hydrolysate. The other two are the same.

[0063] 6. Herbal fresh fruit wine F: The difference from herbal fresh fruit wine A is that bromelain is not used in step 3, and the mass of papain is 5.28% of the mass of the first enzymatic hydrolysate. The other two are the same.

[0064] 7. Herbal fresh fruit wine G: The difference from herbal fresh fruit wine A is that step 4 is: add 4.73% of the carbon source glucose by mass of the second enzymatic hydrolyzate to the second enzymatic hydrolyzate, sterilize to obtain a sterilized material, and then place it at a temperature of 35°C for 39 days, and stir at 60 rpm for 0.2 hours every 3 days to obtain a placed material; the other two are the same.

[0065] 8. Herbal fresh fruit wine H: The difference from herbal fresh fruit wine A is that Bacillus licheniformis CICC24553 is not used in step 4, and the total concentration of Bacillus plantarum CICC 21794 in the pretreatment solution is 2.20×10 7 cfu / mL, and the other two were the same.

[0066] 9. Herbal fresh fruit wine I: The difference from herbal fresh fruit wine A is that Bacillus plantarum CICC21794 is not used in step 4, and the total concentration of Bacillus licheniformis CICC 24553 in the pretreatment solution is 2.20×10 7 cfu / mL, and the other two were the same.

[0067] 10. Herbal fresh fruit wine J: The difference from herbal fresh fruit wine A is that the total concentration of Bacillus licheniformis CICC24553 and Bacillus plantarum CICC 21794 inoculated in step 4 in the pretreatment solution is 2.20×10 7 cfu / mL, and the inoculated number ratio of Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 was 1:0.5; the other two were the same.

[0068] 11. Herbal fresh fruit wine K: The difference from herbal fresh fruit wine A is that the total concentration of Bacillus licheniformis CICC24553 and Bacillus plantarum CICC 21794 inoculated in step 4 in the pretreatment solution is 2.20×10 7 cfu / mL, and the inoculated number ratio of Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 was 1:6; the other two were the same.

[0069] 2. Effect test of herbal fresh fruit wine

[0070] The total sugar content in the fruit wine was tested with reference to the method described in GB / T 15038-2006 "General Analytical Methods for Grape and Fruit Wine"; the DPPH free radical scavenging ability in the fruit wine was determined using water-soluble vitamin E as a standard.

[0071] 20 volunteers aged 25-40 were recruited to taste the fruit wines prepared above and evaluate the fruit aroma and taste of the fruit wines. The highest score for a single evaluation was 10 points and the lowest score was 1 point. The higher the score, the better the aroma and taste. The total score of each herbal fresh fruit wine (the ideal aroma and taste score was 200 points) was then counted.

[0072] The results of the effect test of the herbal fresh fruit wine are shown in Table 1. The "——" recorded in Table 1 means that the test was not conducted.

[0073] Table 1: Effect test of herbal fresh fruit wine

[0074]

[0075]

[0076] According to the test data in Table 1, the herbal fresh fruit wine prepared by the present invention using fruit and herbal plant raw materials and a specific process has excellent antioxidant effects, high total sugar content, and excellent smell and taste effects, and has a good experience.

[0077] The combination of apples and raspberries in the fruit wine preparation system of the present invention can improve the free radical scavenging effect of the fruit wine to a certain extent, especially when the mass ratio of apples to raspberries is (2-4):1, the effect is better. The above conclusion can be obtained in combination with the fruit wine AD test results in Table 1.

[0078] From the comparison results of fruit wines A, E, and F in Table 1, it can be seen that in the specific preparation system of the present invention, the use of papain and bromelain for co-enzymatic hydrolysis can enhance the antioxidant effect of fruit wine. The co-enzymatic hydrolysis of the two promotes the concentration and type of antioxidant active ingredients in the fruit wine, creates a complementary relationship, and mutually promotes the enhancement of the DPPH free radical scavenging effect of the fruit wine.

[0079] It can be seen from the test results of fruit wine A and GK in Table 1 that in the preparation system of the present invention, the specific fermentation bacteria Bacillus plantarum CICC 21794 and Bacillus licheniformis CICC 24553 are used to ferment and prepare fruit wine, which gives the fruit wine excellent antioxidant, polysaccharide content and odor and taste effects. The two ferment together, complement each other's advantages, and synergistically promote and enhance the free radical scavenging effect. When the ratio of the fermentation inoculation quantity of the two is 1: (2-3.5), the effect produced is better.

[0080] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A herbal fresh fruit wine brewing process, characterized in that: The steps include: Step 1: Wash peaches, apples, and raspberries, drain them, then pit the peaches, cut the peaches, apples, and raspberries into pieces, mix them in a mass ratio of 1:(0.6-1):(0.2-0.4), squeeze the juice to obtain a juice, and then add water to mix to obtain a mixed solution; Step 2: adding cellulase and pectinase to the mixed solution, performing enzymolysis, and inactivating the enzymes to obtain a first enzymolysis solution; Step 3: Add papain and bromelain to the first enzymatic hydrolysis solution, perform enzymatic hydrolysis, and inactivate the enzymes to obtain a second enzymatic hydrolysis solution; Step 4: adding a carbon source to the second enzymatic hydrolyzate, sterilizing to obtain a sterilized material, then inoculating fermentation bacteria Bacillus licheniformis CICC 24553, Bacillus plantarum CICC 21794 and Saccharomyces cerevisiae CICC 1406 to obtain a pre-treated liquid, and then fermenting to obtain a fermented material; Step 5: filtering, sterilizing, and filling the fermented material to obtain the herbal fresh fruit wine; The total mass of papain and bromelain is 2.8-6% of the mass of the first enzymatic hydrolysate; In step 4, the total concentration of the inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 in the pretreatment solution was 8×10 6 -7×10 7 cfu / mL; In step 4, the total concentration of the inoculated Saccharomyces cerevisiae CICC 1406 in the pretreatment solution is 4×10 7 -2×10 8 cfu / mL.

2. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: The mass ratio of apples to raspberries is (2-4):

1.

3. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: The total mass of cellulase and pectinase is 2-5% of the mixed solution; the mass ratio of cellulase to pectinase is 1:(0.5-1.5).

4. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: In step 2, the enzymolysis time is 2-6 hours, the temperature is 20-40° C., and the enzymolysis is stirred at 40-500 rpm.

5. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: In step 3, the mass ratio of papain to bromelain is 1:(1.1-2.8).

6. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: In step 3, the enzymatic hydrolysis time is 3-8 hours, the temperature is 20-40° C., and the enzymatic hydrolysis is stirred at 30-400 rpm.

7. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: The carbon source accounts for 2-6% of the mass of the second enzymolyzed solution.

8. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: In step 4, the ratio of the inoculated Bacillus licheniformis CICC 24553 and Bacillus plantarum CICC 21794 in the pretreatment solution is 1:(2-3.5).

9. The herbal fresh fruit wine brewing process according to claim 1, characterized in that: In step 4, the fermentation temperature is 28-37° C. and the fermentation time is 30-45 days.

10. A herbal fresh fruit wine prepared according to the herbal fresh fruit wine brewing process according to any one of claims 1 to 9.

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