Tropical fruit wine taking rice as external carbon source and preparation method of tropical fruit wine

Abstract

The invention provides tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.

Description

Technical Field

[0001] The invention relates to a method for preparing tropical fruit wine using rice as an external carbon source, and belongs to the field of fruit wine brewing. Background Art

[0002] Litchi is sweet, sour and warm in nature. It enters the heart, spleen and liver meridians. It can stop hiccups and diarrhea. It is a good food therapy for those with stubborn hiccups and early morning diarrhea. It also has the effects of nourishing the brain and strengthening the body, stimulating the appetite and benefiting the spleen. The sugar and enzyme contained in pineapple have a certain diuretic effect, which is beneficial to patients with nephritis and hypertension, and also has an auxiliary effect on bronchitis. Due to the effect of cellulose, it also has a certain effect on constipation. In addition, pineapple is rich in vitamin B1, which can promote metabolism and eliminate fatigue. Mango is called the "king of tropical fruits". Mango has delicate flesh, sweet smell, rich in sugar and vitamins, 0.65%-1.31% protein, 2281-6304 micrograms of carotene per 100 grams of flesh, 14%-24.8% soluble solids, and high content of trace elements (selenium, calcium, phosphorus, potassium, iron, etc.) essential to the human body. Mango has the effect of preventing and treating hypertension, arteriosclerosis and constipation.

[0003] Lactic acid bacteria are often used in wine fermentation. Common lactic acid bacteria in wine include Oenococcus, Leuconostoc-oenos, Pediococcus, Lactobacillus, Pediococcus and Streptococcus.sp. In the winemaking process, alcohol fermentation caused by yeast is the main fermentation of wine, while malic acid-lactic acid fermentation caused by lactic acid bacteria is the secondary fermentation of wine, which is especially important for brewing high-quality red wine. For example, the metabolic activity of Leuconostoc mesenteroides changes the concentration of trace components such as aldehydes, esters, amino acids, organic acids and vitamins in wine and the content of aromatic substances. Secondly, lactic acid bacteria and its metabolites have become a hot spot for the development of biological preservatives due to their strong antibacterial properties and non-toxicity. In addition, relevant studies have reported that lactic acid bacteria can produce some low molecular weight substances, such as acids, alcohols, ketones, CO2, H2O2, diacetyl and other metabolites, which have the ability to complex metal ions and antioxidant properties. Lactic acid bacteria fermentation has a good effect on protecting the color of fruit and vegetable juices and preventing browning, and can enrich the taste of fruit wine and improve the flavor of fruit wine.

[0004] Research on litchi, pineapple and mango wine has been reported repeatedly. The Chinese patent with publication number CN107365657A discloses a brewing process for mango wine, which is characterized by separating the mango peel and pulp, mixing and crushing the peel with the pulp after ethanol treatment, and accessing active enzymes and brewing yeast. The advantage of this invention is that mango peel is also applied to the fruit wine brewing process, but this method does not have an external carbon source except for the sugar contained in the mango itself, so the mango wine brewed in this way has a low alcohol content. The Chinese patent with publication number CN110129160A discloses a pineapple wine and a brewing method thereof. In the early stage of this method, pineapple fruit is loaded into a fermentation tank for anaerobic natural fermentation. Such a natural fermentation method pretreatment is easy to cause contamination by miscellaneous bacteria, thereby affecting the quality of the fruit wine taste. The Chinese patent with publication number CN112239709A discloses a litchi wine and a brewing method thereof, which is to obtain a litchi wine stock solution by fermentation, and then obtain the litchi wine by distillation. The finished wine obtained by this method belongs to the category of brandy. The present invention perfectly combines litchi, pineapple, mango and rice, and through the synergistic fermentation of brewer's yeast and lactic acid bacteria, the obtained fruit wine has the health care effects of litchi, pineapple and mango in nourishing the brain and body, stimulating the appetite and benefiting the spleen, and preventing and treating constipation, and has the unique rice aroma. Moreover, it is fermented by probiotics, which can achieve multiple goals at one stroke.

[0005] In the process of brewing tropical fruit wine with rice as the external carbon source, many factors such as the strain, fermentation temperature, raw material variety, choice of geographical location and harvest period, length of enzyme treatment, brewing technology, aging time and conditions may affect the physical and chemical composition, aroma substances and bioactive components in the wine.

[0006] Through patent literature and non-patent literature searches, as well as market research, no literature reports have been found on mixing litchi, pineapple, mango and rice saccharification liquid and then co-fermenting with brewer's yeast and lactic acid bacteria to obtain health wine. Summary of the invention

[0007] In view of the above-mentioned problems, the present invention provides a method for preparing tropical fruit wine using rice as an external carbon source. The tropical fruit wine fermented by brewer's yeast and lactic acid bacteria has a strong smell, clear color, rich nutrition, and has the effect of anti-oxidation and anti-aging.

[0008] The first object of the present invention is to provide a recipe of tropical fruit wine with rice as an external carbon source, wherein the fruit wine comprises mixed fruit juice, rice saccharification liquid, potassium metabisulfite, brewer's yeast and lactic acid bacteria, wherein the mixed fruit juice is composed of the following:

[0009] Lychee 15-25wt%;

[0010] Pineapple 15-25wt%;

[0011] Mango 15-25wt%;

[0012] The balance is water;

[0013] The rice saccharification liquid accounts for 25%-55% of the total fermentation liquid mass;

[0014] Potassium metabisulfite 50-80 mg / L;

[0015] The brewer's yeast accounts for 0.3‰-0.5‰ of the total fermentation liquid mass, and the lactic acid bacteria accounts for 0.3‰-0.5‰ of the total fermentation liquid mass.

[0016] In one embodiment of the present invention, the lychee, pineapple and mango are peeled and pitted, crushed and pulped to prepare a mixed juice; the rice is washed, soaked and steamed, and α-amylase and α-glucosidase are added to the treated rice saccharification liquid, and then the mixed juice is mixed with the rice saccharification liquid.

[0017] In one embodiment of the present invention, 50-80 mg / L of potassium metabisulfite is added to the mixed solution.

[0018] In one embodiment of the present invention, the brewer's yeast dry powder is added to the mixed solution in an amount of 0.3‰-0.5‰ by mass, and the lactic acid bacteria dry powder is added to the mixed solution in an amount of 0.3‰-0.5‰ by mass.

[0019] In one embodiment of the present invention, the tropical fruit wine using rice as an external carbon source is prepared according to the steps of preparing mixed fruit juice, preparing rice saccharified liquid, adding materials, pre-fermentation, filtering, and post-fermentation.

[0020] The present invention also claims protection for a method for preparing the tropical fruit wine using rice as an external carbon source, the method comprising:

[0021] 1) Litchi, pineapple and mango are weighed in proportion, peeled and pitted respectively, and then crushed, beaten and filtered to prepare mixed juice. Rice is washed, soaked and steamed, and 0.1%-0.3wt% of α-amylase and 0.1%-0.3wt% of α-glucosidase are added to each gram of rice, and the treated rice saccharification liquid is used as the main fermentation carbon source. Then the mixed juice is mixed with the rice saccharification liquid, and the rice saccharification liquid accounts for 25%-55% of the total fermentation liquid volume.

[0022] 2) Add 50-80 mg / L potassium metabisulfite to the mixture to ensure the normal fermentation. Add 0.3‰-0.5‰ of brewer's yeast powder and 0.3‰-0.5‰ of lactic acid bacteria powder to the mixture, place in a constant temperature environment of 18-26°C, and ferment for 8-16 days;

[0023] 3) After the fermentation liquid obtained in step 2) is coarsely filtered, it is placed in a fermentation room at 10-18° C. for post-fermentation, and the fermentation time is 15-25 days.

[0024] Furthermore, in the step 1), the rice is soaked for 8-12 hours.

[0025] Furthermore, the rice steaming conditions are: 100° C., steaming for 35-45 minutes.

[0026] Preferably, the enzyme activity of α-amylase is above 6000 U / mL.

[0027] α-glucosidase activity 5*10 5 U / mL or above.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1. The main raw materials of the present invention, lychee, pineapple and mango, have the functions of nourishing the brain and body, stimulating appetite, preventing and treating hypertension, arteriosclerosis, preventing and treating constipation and eliminating fatigue. The fruit wine is prepared by using the fermented liquid of lychee, pineapple, mango and rice, which gives the fruit wine the effects of stimulating appetite, stimulating appetite and eliminating fatigue.

[0030] 2. The present invention has made a breakthrough in that not only yeast but also lactic acid bacteria are added to the fruit wine fermentation, and the concentration of trace components such as aldehydes, esters, amino acids, organic acids and vitamins in the fruit wine and the content of aromatic substances are changed by the metabolic activity of lactic acid bacteria. Secondly, lactic acid bacteria and its metabolites have become a hot spot for the development of biological preservatives due to their advantages such as strong antibacterial properties and non-toxicity. In addition, relevant studies have reported that lactic acid bacteria can produce some low-molecular-weight substances, such as metabolites such as acids, alcohols, ketones, CO2, H2O2, diacetyl, etc., which have the ability to complex metal ions and antioxidant properties. The fruit wine fermented after adding lactic acid bacteria has better aroma and color.

[0031] 3. After soaking, steaming, α-amylase and α-glucosidase treatment, and fermentation by brewer's yeast and lactic acid bacteria, the various nutrients rich in rice are more easily absorbed by the human body. At the same time, compared with the carbon source of traditional fruit wine fermentation, sucrose, the nutritional composition of rice is more complex. After saccharification, it can be used as a carbon source to give fruit wine more complex flavor compounds and richer nutrients, enhancing the function of fruit wine in replenishing qi and nourishing blood.

[0032] 4. The fruit wine products prepared from the fermented liquors of lychee, pineapple, mango and rice provided by the present invention enrich the types of fermented fruit wine products in the market, are beneficial to improving the added value of lychee, pineapple and mango, and improving the utilization rate of rice resources. DETAILED DESCRIPTION

[0033] In order to more clearly illustrate the purpose, technical solutions and advantages of the present disclosure, the embodiments of the present invention will be described in detail below. It should be understood that the following description of the embodiments is intended to explain and illustrate the overall concept of the present invention, and should not be understood as limiting the present invention. Unless otherwise specified, the experimental methods used in the present invention are all conventional methods, and the experimental equipment, materials, reagents, etc. used can be obtained from commercial sources.

[0034] The brewing yeast and lactic acid bacteria used in the present invention can be purchased from the market.

[0035] In the embodiment, the density of live yeast of brewer's yeast is ≥10 7 cfu / L, live lactic acid bacteria density ≥10 7 cfu / L.

[0036] In the following embodiments, the rice saccharification liquid preparation process needs to be pretreated before the rice is pretreated. The pretreatment method is that the rice is washed, soaked and steamed in sequence, wherein the soaking time is 8-12h, the steaming temperature is 100°C, and the steaming time is 35-45min.

[0037] Example 1: Tropical fruit wine with rice as an additional carbon source

[0038] (1) Raw materials are weighed in proportion, and litchi, pineapple and mango are peeled and cored, crushed, pulped and filtered to prepare a mixed juice; the mass ratio of litchi, pineapple and mango is 25% each, and the balance is water, to obtain a mixed juice.

[0039] (2) The rice was washed, soaked for 8 h, steamed for 35 min, and 0.1% α-amylase (enzyme activity 6000 U / mL or more) and 0.1% α-glucosidase (enzyme activity 5*10 5 U / mL or more), the treated rice saccharification liquid is used as the main fermentation carbon source. Then the mixed fruit juice is mixed with the rice saccharification liquid, and the rice saccharification liquid accounts for 25% of the total fermentation liquid volume. 50mg / L of potassium metabisulfite is added to the mixed liquid.

[0040] (3) Add 0.3‰ of brewer's yeast powder and 0.3‰ of lactic acid bacteria powder to the mixed solution, and then place the mixed solution in a constant temperature environment of 18°C ​​for fermentation for 16 days.

[0041] (4) The fermented liquid was coarsely filtered and placed in a fermentation room at 10° C. for post-fermentation for 25 days.

[0042] Example 2

[0043] (1) Raw materials are weighed in proportion, and litchi, pineapple and mango are peeled and cored, crushed, pulped and filtered to prepare a mixed juice; the mass ratio of litchi accounts for 15%, the mass ratio of pineapple accounts for 25%, the mass ratio of mango accounts for 15%, and the balance is water.

[0044] (2) The rice was washed, soaked for 12 h, steamed for 45 min, and 0.2% α-amylase (enzyme activity 6000 U / mL or more) and 0.2% α-glucosidase (enzyme activity 5*10 5 U / mL or more), the treated rice saccharification liquid is used as the main fermentation carbon source. Then the mixed fruit juice is mixed with the rice saccharification liquid, and the rice saccharification liquid accounts for 45% of the total fermentation liquid volume. 80mg / L of potassium metabisulfite is added to the mixed liquid.

[0045] (3) Add 0.5‰ of brewer's yeast powder and 0.5‰ of lactic acid bacteria powder to the mixed solution, and then place the mixed solution in a constant temperature environment of 26°C for fermentation for 8 days.

[0046] (4) The fermented liquid was coarsely filtered and placed in a fermentation room at 18°C ​​for post-fermentation for 15 days.

[0047] Comparative Example

[0048] (1) Lychees, pineapples and mangoes are peeled and pitted, crushed, pulped and filtered to prepare a mixed juice; the mass ratio of lychees, pineapples and mangoes is 25% each, and the remainder is water.

[0049] (2) The rice was washed, soaked for 8 h, steamed for 35 min, and 0.1% α-amylase (enzyme activity 6000 U / mL or more) and 0.1% α-glucosidase (enzyme activity 5*10 5 U / mL or more), the treated rice saccharification liquid is used as the main fermentation carbon source. Then the mixed fruit juice is mixed with the rice saccharification liquid, and the rice saccharification liquid accounts for 25% of the total fermentation liquid volume. 50mg / L of potassium metabisulfite is added to the mixed liquid.

[0050] (3) Lactic acid bacteria dry powder was added to the mixed solution at an amount of 0.3‰ of the total mass of the fermentation system, and the mixed solution was placed in a constant temperature environment of 18°C ​​for fermentation for 16 days.

[0051] (4) The fermented liquid was coarsely filtered and placed in a fermentation room at 10° C. for post-fermentation for 25 days.

[0052] Compared with the embodiment, only lactic acid bacteria are added as fermentation bacteria in the comparative example, and no brewer's yeast is added. Due to the effect of brewer's yeast, the alcoholic beverage obtained in the embodiment has the taste of alcohol and the special aroma produced by the metabolism of brewer's yeast, and at the same time has the characteristics of lactic acid bacteria fermentation products, so that the alcoholic beverage product finally obtained is sweet and sour and has a balanced taste. The beverage obtained in the comparative example does not contain alcohol, but only has the characteristics of lactic acid bacteria fermentation products, has a sour taste, does not have the alcohol and ester aroma brought by brewer's yeast fermentation, and has a monotonous taste.

[0053] Therefore, the tropical fruit wine product brewed by this process with rice as the external carbon source has a full body, mellow and harmonious taste, and a sweet and sour taste; the fruity and rice aroma is pure and elegant, the wine aroma is strong, the typicality is perfect, and the wine is clear and transparent with good gloss.

[0054] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and inventive concepts of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A tropical fruit wine using rice as an external carbon source, characterized in that: The fruit wine comprises mixed fruit juice, rice saccharification liquid, potassium metabisulfite, brewer's yeast and lactic acid bacteria, wherein the mixed fruit juice is composed of the following: Lychee 15-25wt% Pineapple 15-25wt% Mango 15-25wt% The balance is water; Rice saccharification liquid accounts for 25%-55% of the total fermentation liquid mass Potassium metabisulfite 50-80mg / L The brewer's yeast accounts for 0.3‰-0.5‰ of the total fermentation liquid mass, and the lactic acid bacteria accounts for 0.3‰-0.5‰ of the total fermentation liquid mass.

2. The tropical fruit wine according to claim 1, characterized in that: In the process of preparing rice saccharification liquid, the rice needs to be pretreated first. The pretreatment method is that the rice is washed, soaked and steamed in sequence. The soaking time is 8-12 hours, the steaming temperature is 100°C, and the time is 35-45 minutes.

3. The tropical fruit wine according to claim 1, characterized in that: The density of live yeast of brewer's yeast is ≥10 7 cfu / L, live lactic acid bacteria density ≥10 7 cfu / L.

4. A method for preparing tropical fruit wine using rice as an external carbon source, characterized in that: The preparation is carried out by weighing raw materials according to the ratio described in claim 1, and sequentially preparing the fruit juice mixture, preparing the rice saccharification liquid, adding materials for mixing, pre-fermentation, filtering, and post-fermentation.

5. The method according to claim 4, characterized in that the step include: 1) weighing lychee, pineapple and mango according to proportion, peeling and removing the core respectively, crushing, beating and filtering to prepare mixed juice; washing, soaking and steaming rice; adding 0.1%-0.3wt% of α-amylase and 0.1%-0.3wt% of α-glucosidase per gram of rice; and using the treated rice saccharification liquid as the main fermentation carbon source; and then mixing the mixed juice with the rice saccharification liquid, wherein the rice saccharification liquid accounts for 25%-55% of the total fermentation liquid volume. 2) Add 50-80 mg / L potassium metabisulfite to the mixed solution, add 0.3‰-0.5‰ of brewer's yeast powder and 0.3‰-0.5‰ of lactic acid bacteria powder to the mixed solution, place in a constant temperature environment of 18-26°C, and ferment for 8-16 days; 3) After the fermentation liquid obtained in step 2) is coarsely filtered, it is placed in a fermentation room at 10-18° C. for post-fermentation, and the fermentation time is 15-25 days.

6. The method according to claim 5, characterized in that The enzyme activity of α-amylase is above 6000U / mL.

7. The method according to claim 5, characterized in that α-glucosidase activity 5*10 5 U / mL or above.