Preparation method of aroma-enhancing drunkenness-relaxing type sweet potato wine
By building the minimum functional microbiome and acousto-optical coupling aging technology, the problems of uncontrollable fermentation, insufficient aroma and easy gain of sweet potato wine are solved, and the quality improvement and industrial development of sweet potato wine are achieved.
Patent Information
- Application Number
- CN202411807404.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-03-11
AI Technical Summary
In the traditional production process, sweet potato wine has problems such as uncontrollable fermentation process, easy to rise after drinking, insufficient aroma, and large quality differences between batches, which seriously restrict the industrial development of sweet potato wine.
By constructing the minimum functional microbiome, pre-acidified fermentation, saccharified fermentation and alcohol fermentation are performed, and acousto-optical coupled multi-round gradient aging technology is used to enhance fragrance from the source, adjust the alkyd ester ratio, and reduce methanol and higher alcohol content.
It improves the flavor and aroma quality of sweet potato wine, reduces the content of easily added substances, improves drinking safety and quality stability, simplifies the brewing process, and reduces costs.
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Figure CN119592385A_ABST
Abstract
Description
Technical Field
[0001] The embodiments of the present application relate to the technical field of winemaking, and in particular to a method for preparing a flavor-enhancing and easy-to-drink sweet potato wine. Background Art
[0002] Sweet potato is an easy-to-grow high-yield crop with large starch granules, high starch content, fluffy texture, easy to absorb water, easy to gelatinize, saccharify and ferment, and is an excellent raw material for brewing. The traditional sweet potato wine production process is relatively simple, the raw material cost is low, and the style is unique, so the market demand has continued to grow in recent years. At present, the production of sweet potato wine mainly relies on the traditional empirical operation mode, which has problems such as uncontrollable fermentation process, easy to get drunk after drinking, insufficient aroma, and large differences in product quality between batches, which seriously restricts the industrial development of sweet potato wine. Pandan leaves are rich in active ingredients such as squalene, estragole and sterols, and have unique aroma components similar to fragrant rice. Adding pandan leaves as a source of flavoring ingredients can effectively improve the thin aroma of sweet potato wine. In addition, compared with traditional liquor, although the degree of sweet potato wine is low, it has a strong taste. In addition, a large amount of methanol is produced during the brewing process of sweet potato wine. In addition, the higher alcohols in sweet potato wine, such as isopentanol, n-pentanol, isobutanol, n-propanol, etc., although they can enrich the flavor and taste of the wine, their high content can easily cause adverse reactions such as drunkenness and headaches, resulting in poor drinking comfort of sweet potato wine.
[0003] In order to reduce the content of methanol and higher alcohols in sweet potato wine, existing studies mainly inhibit the Ehrlich pathway production of higher alcohols by using yeast with low higher alcohol production, controlling nitrogen sources, and adjusting fermentation process parameters. In addition, there are also reports on post-treatment of wine, such as using powdered activated carbon to adsorb higher alcohols or filtering with alcohol-permeable membrane components, but these methods often make wine filtration difficult, increase equipment costs and process complexity. And because the natural fermentation of sweet potato wine involves complex bacterial flora that is difficult to control, the above methods cannot effectively solve the problems of sweet potato wine flavor enhancement, drinking comfort, and quality stability. Summary of the invention
[0004] In view of this, the embodiment of the present application provides a method for preparing a flavored and easy-to-drink sweet potato wine, which uses artificially constructed minimum functional microbial groups to perform pre-acidification fermentation, saccharification fermentation and alcohol fermentation, enhances the flavor from the source, adjusts the alcohol-ester ratio during the process, and adopts sound-optic coupling multi-round gradient aging technology. This method not only enhances the flavor of the sweet potato wine but also reduces the content of easily intoxicating substances such as methanol and higher alcohols, thereby improving the drinking safety and aroma quality of the sweet potato wine; in addition, this method avoids the problem of unstable brewing function caused by spontaneous fermentation of traditional mixed bacteria wine fermentation agents, and its brewing process is simple, efficient, stable and low-cost, which can effectively overcome the problems of unstable existing sweet potato wine brewing technology, large differences in brewing batches, thin aroma and high content of methanol and higher alcohols in the wine.
[0005] The present invention provides a method for preparing a flavor-enhancing and easy-to-drink sweet potato wine, comprising the following steps:
[0006] (1) Pretreatment: Select fresh, uniform, and pest-free selenium-rich sweet potatoes, wash, peel, and cut into pieces to obtain pretreated sweet potatoes; select fresh, full-leafed, pest-free pandan leaves, wash, drain, and cut into pieces to obtain pretreated pandan leaves;
[0007] (2) Pre-acidification fermentation of sweet potatoes: partially pre-treated sweet potatoes are dissolved in sterile water, pulped with a wall-breaking machine, heated and sterilized, and added with pre-treated pandan leaves after cooling, mixed and pulped again with a colloid mill to obtain a sweet potato-pandan mixed liquid; then, the pre-acidified fermentation minimum functional bacterial flora liquid is inoculated into the sweet potato-pandan mixed liquid at a volume ratio of 1 to 5% for fermentation to obtain a sweet potato pulp pre-acidified fermentation liquid;
[0008] (3) Saccharification and fermentation of sweet potatoes: the remaining pretreated sweet potatoes are cooked, crushed and cooled to obtain a cooled sweet potato matrix; then, a saccharification and fermentation minimum functional bacterial flora liquid is inoculated into the cooled sweet potato matrix at a volume ratio of 2 to 6%, and the inoculated microorganisms are fully mixed so that the inoculated microorganisms and the sweet potato matrix are fully contacted, and then static saccharification and fermentation are performed to obtain a sweet potato saccharification and fermentation liquid;
[0009] (4) Alcohol fermentation of sweet potatoes: adding the sweet potato pulp lactic acid bacteria pre-fermentation liquid to the sweet potato saccharification fermentation liquid, adding sterile water, and mixing again to obtain a fermentation matrix; then inoculating the minimum functional bacterial flora of alcohol fermentation into the fermentation matrix for fermentation, and then distilling and removing the head and tail of the wine to obtain the sweet potato wine base wine;
[0010] (5) Acoustic-optic coupling segmented gradient aging: The base sweet potato wine is subjected to acoustic-optic coupling segmented gradient aging to obtain a sweet potato wine with a further reduced content of higher alcohols and a more fragrant and pleasant drinking taste.
[0011] In some embodiments that may include the above embodiments, in step (1), the dimensions of the length×width×height of the cut block are (4-6) cm×(1-2) cm×(1-2) cm; the dimensions of the length×width of the cut segment are (4-8) cm×(2-4) cm.
[0012] In some embodiments that may include the above embodiments, in step (2), the mass ratio of the pretreated sweet potato, sterile water and pretreated pandan leaves is (2-4):(1-2):(4-6);
[0013] In step (2), the preparation process of the pre-acidified fermentation minimum functional flora bacterial liquid is as follows: two strains of Lentilactobacillus parabuchneri CICC 6052 and Lactiplantibacillus plantarum CICC24194 are spread on MRS solid culture medium, cultured at 37-38°C for 18-24h to activate the strains, then streaking the activated strains on MRS solid culture medium, cultured at 37°C for 18-24h to obtain single colonies of the strains, picking single colonies and inoculating them in MRS liquid culture medium, cultured at 37°C for 18-24h to obtain primary seed liquid, centrifuging the primary seed liquid, washing with 0.85% sterile saline, resuspending and adjusting the bacterial liquid concentration to 10 7 CFU / mL.
[0014] In some embodiments that may include the above embodiments, in step (2), the fermentation temperature is 30-36° C., and the fermentation time is 36-48 hours.
[0015] In some embodiments that may include the above embodiments, in step (3), the specific process of cooking, mashing and cooling is: using a high-pressure steam sterilizer to cook the pretreated sweet potatoes at 105°C for 20 minutes until there is no hard core, mashing and cooling to 25-30°C.
[0016] In some embodiments that may include the above embodiments, in step (3), the preparation process of the saccharification and fermentation minimum functional flora bacterial liquid is as follows: Saccharomycopsisfibuligera CICC 1429 is applied to MEA solid culture medium, and cultured at 28-30°C for 45-48h to activate the strain, then streaking the activated strain on the MEA solid culture medium, and culturing at 28-30°C for 45-48h to obtain a single colony of the strain, picking a single colony and inoculating it into a malt extract medium, and culturing at 28-30°C for 45-48h to obtain a primary seed liquid, centrifuging the primary seed liquid, washing it with 0.85% sterile saline, and resuspending and adjusting the bacterial liquid concentration to 10 6 CFU / mL; or
[0017] In step (3), the preparation process of the saccharification and fermentation minimum functional bacterial flora is as follows: Rhizopus oryzae CICC 40471 is cultured on a PDA plate for 2 to 3 days, and after spores are grown, the mycelium with spores is scraped into a triangular flask filled with sterile water, sterile glass beads are added and shaken, and the spore solution concentration is adjusted to 10 after filtering. 6 cells / mL.
[0018] In some embodiments that may include the above embodiments, in step (3), the temperature of the saccharification and fermentation is 24-30° C., and the time of the saccharification and fermentation is 36-48 hours.
[0019] In some embodiments that may include the above embodiments, in step (4), the mass ratio of the sweet potato saccharification fermentation liquid, the sweet potato pulp lactic acid bacteria pre-fermentation liquid and the sterile water is (3-6):(1-2):(2-6);
[0020] In step (4), the preparation process of the minimum functional bacterial flora of alcohol fermentation is as follows: two strains of Saccharomyces cerevisiae CICC 1045 and Pichia anomala CICC 1852 are spread on YPDA solid culture medium, cultured at 28-30°C for 45-48h to activate the strains, then streaking the activated strains on YPDA solid culture medium, cultured at 28-30°C for 45-48h to obtain a single colony of the strain, picking a single colony and inoculating it into YPD liquid culture medium, cultured at 28-30°C for 45-48h to obtain a primary seed solution, centrifuging the primary seed solution, washing with 0.85% sterile saline, resuspending and adjusting the bacterial solution concentration to 10 7 CFU / mL.
[0021] In some embodiments that may include the above embodiments, in step (4), the fermentation temperature is 26-32° C., and the fermentation time is 6-10 days.
[0022] In some embodiments that may include the above embodiments, in step (5), the specific process of the acoustic-optical coupling segmented gradient aging is: placing the sweet potato wine base wine in an ultrasound-blue light coupling aging device for acoustic-optical coupling segmented gradient aging treatment, wherein the LED blue light is 405nm, the ultrasound power is 100-300W, the ultrasound frequency is 40kHZ, and the aging adopts multiple rounds of gradient treatment;
[0023] The multiple rounds of gradient treatment are as follows: 40 to 50 minutes for the first treatment, and then the treatment time is reduced to 30 to 40 minutes, 20 to 30 minutes and 10 to 20 minutes every other day, and a circulating condensing water device is added to the ultrasonic container to control the treatment temperature to 25 to 30°C.
[0024] Compared with the prior art, the embodiments of the present application have the following beneficial effects:
[0025] The method for preparing flavored and easy-to-drink sweet potato wine in the present application aims to enhance the aroma of the wine and reduce the content of higher alcohols by constructing a minimum synthetic fermentation functional bacterial community. The method includes adding a unique pandan leaf raw material to enhance the aroma in the early stage of brewing the sweet potato wine, and dividing the fermentation process into pre-acidification fermentation, saccharification fermentation and alcohol fermentation according to the main fermentation pathways and types. Based on this, symbiotic strains with similar fermentation functions are selected to construct a minimum synthetic bacterial community to carry out three-stage fermentation in sequence, wherein the pre-acidified sweet potato pulp promotes the conversion of higher alcohols to other substances during the alcohol fermentation process. The sweet potato wine brewed in sequence by the three-stage fermentation synthetic bacterial communities has significantly lower higher alcohol and methanol contents than the sweet potato wine made with traditional koji and commercial brewing starter, and has a richer aroma, which effectively increases the drinkability of the sweet potato wine. In addition, the present application further uses acoustic-optical coupling technology to perform acoustic-optical coupling segmented gradient aging on the distilled sweet potato wine. Compared with the sweet potato wine treated with ultrasound and blue light alone, this method further effectively reduces the content of substances such as methanol and higher alcohols in the sweet potato wine that cause poor drinkability, and the overall sensory quality of the sweet potato wine is further improved. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0027] Figure 1 This is a sensory tasting comparison radar chart of Example 1 of the present application and Comparative Examples 1-5;
[0028] Figure 2 This is a sensory tasting comparison radar chart of Example 2 of the present application and Comparative Examples 1-5;
[0029] Figure 3 This is a sensory tasting comparison radar chart of Example 3 of the present application and Comparative Examples 1-5;
[0030] Figure 4 This is a sensory tasting comparison radar chart of Examples 1-3 and Comparative Examples 1-5 of the present application;
[0031] Figure 5 The heat map of the flavor profile analysis of Examples 1-3 and Comparative Examples 1-5 of the present application (normalized comparison on the horizontal axis); DETAILED DESCRIPTION
[0032] In order to make the purpose, technical solution and advantages of the embodiments of the present application clearer, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0033] Unless otherwise specified, the experimental methods used in the examples of this application are all conventional methods.
[0034] In the following examples and comparative examples, unless otherwise specified, all raw materials can be obtained by commercial purchase or conventional methods.
[0035] In the following examples and comparative examples, the sweet potatoes and pandan used were purchased from the local market in Hainan; the distiller's yeast was mixed-bacteria fermented koji powder commercially available in the local market in Hainan, and the commercial brewing starter was purchased from Angel Yeast Co., Ltd.
[0036] Example 1
[0037] The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine in the embodiment of the present application comprises the following steps:
[0038] (1) Select fresh, uniform-sized, and insect-free selenium-rich sweet potatoes, wash, peel, and cut into small pieces (4 cm × 2 cm × 2 cm) to obtain pretreated sweet potatoes; select fresh, full-leafed, insect-free Panicum odoratum leaves, wash, drain, and cut into small pieces (6 cm × 3 cm) to obtain pretreated Panicum odoratum leaves.
[0039] (2) The two strains of Lentilactobacillus parabuchneri CICC 6052 and Lactiplantibacillus plantarum CICC 24194 were spread on MRS solid medium, cultured at 37°C for 24 hours to activate the strains, then the activated strains were streaked on MRS solid medium, cultured at 37°C for 24 hours to obtain single colonies of the strains, single colonies were picked and inoculated into MRS liquid medium, cultured at 37°C for 24 hours to obtain primary seed liquid, the primary seed liquid was centrifuged, washed with 0.85% sterile saline, and then resuspended and the bacterial liquid concentration was adjusted to 10 7 CFU / mL. (MRS solid medium and MRS liquid medium were purchased from Beijing Solebow Biotechnology Co., Ltd.).
[0040] (3) Take 1 / 3 of the pretreated sweet potatoes and add sterile water at a ratio of 1:1 to the total mass, beat with a wall breaking machine, heat sterilize, and after cooling, add and mix the pretreated pandan leaf powder at a ratio of 1 / 2 of the mass of the sweet potatoes, beat again and pass through a colloid mill to prepare a sweet potato-pandan mixed solution; then adjust the bacterial solution concentration to 10 7 The minimum synthetic pre-acidification bacterial community was constructed by two lactic acid bacteria, Lentilactobacillus parabuchneri and Lactiplantibacillus plantarum, with a CFU / mL and a ratio of 1:1. The bacterial community was inoculated into a sweet potato-banlan mixed solution at a volume ratio of 3%, and the mixture was fermented at 36°C for 48 hours to obtain a sweet potato pulp lactic acid bacteria pre-fermentation liquid. The pH of the obtained pre-acidified sweet potato pulp was 3.42, and the total acid content was 2.07 g / 100 mL. The organic acid composition and content of the fermentation liquid were detected by high performance liquid chromatography, and the results showed that the main organic acids were lactic acid and acetic acid, and the contents were 2134.3471 mg / L and 362.4535 mg / L, respectively.
[0041] (4) Spreading the Saccharomycopsis fibuligera CICC 1429 on a MEA solid medium, culturing at 28° C. for 48 h to activate the strain, then streaking the activated strain on the MEA solid medium, culturing at 30° C. for 48 h to obtain a single colony of the strain, picking a single colony and inoculating it into a malt extract medium, culturing at 30° C. for 48 h to obtain a primary seed solution, centrifuging the primary seed solution, washing it with 0.85% sterile saline, and resuspending and adjusting the bacterial solution concentration to 10 6 CFU / mL. The Rhizopus oryzae CICC 40471 was cultured on a PDA plate for 3 days, and after spores were grown, the mycelium with spores was scraped into a triangular flask filled with sterile water, and sterile glass beads were added for shaking. After filtering, the spore solution concentration was adjusted to 10 6 cells / mL (malt extract, MEA medium and YPD medium were purchased from Beijing Solebow Biotechnology Co., Ltd.).
[0042] (5) The remaining 2 / 3 of the pre-treated sweet potato pieces were cooked in a high pressure steam sterilizer at 105°C for 20 min until there was no hard core, and then they were crushed and cooled to 25-30°C for later use; then the two strains of bacteria Saccharomycopsis fibuligera CICC 1429 and Rhizopus oryzae CICC 40471 with adjusted bacterial solution concentrations were added at a ratio of 1:10. 2The minimum saccharification community was synthesized at a ratio of 5%, and was inoculated into the cooled sweet potato matrix at a volume ratio of 5%. After being fully mixed to allow the inoculated microorganisms to fully contact the sweet potato matrix, the reducing sugar content reached 129.413 g / L after standing saccharification and fermentation at 28°C for 48 hours, and the sweet potato saccharification and fermentation liquid was obtained.
[0043] (6) The two strains of Saccharomyces cerevisiae CICC 1045 and Pichia anomala CICC 1852 were spread on a YPDA solid medium and cultured at 28°C for 48 hours to activate the strains. The activated strains were then streaked on the YPDA solid medium and cultured at 28°C for 48 hours to obtain a single colony of the strain. The single colony was picked and inoculated into a YPD liquid medium and cultured at 30°C for 48 hours to obtain a primary seed solution. The primary seed solution was centrifuged, washed with 0.85% sterile saline, and then resuspended and the bacterial solution concentration was adjusted to 10 7 CFU / mL. (YPD and YPDA culture media were purchased from Beijing Solebow Biotechnology Co., Ltd.).
[0044] (7) adding the sweet potato pulp lactic acid bacteria pre-fermentation liquid prepared in the above step (3) to the sweet potato saccharification fermentation liquid, and then adding sterile water at a ratio of 1:1, and mixing again for standby use; constructing a minimum synthetic community for alcohol fermentation (the ratio of Saccharomyces cerevisiae CICC 1045 and Pichia anomala CICC 1852 is 1:10), inoculating it into the fermentation matrix, and continuing to ferment at 28° C. for 7 days, and then distilling, and removing the head and tail of the wine to obtain the sweet potato wine base wine.
[0045] (8) Acoustic-optical coupling segmented gradient aging: The base sweet potato wine is placed in an ultrasound-blue light coupling aging device for acoustic-optical coupling segmented gradient aging treatment, wherein the LED blue light is 405 nm, the ultrasonic power is 200 W, the ultrasonic frequency is 40 kHz, and the aging is carried out using multiple rounds of gradient treatment. The multiple rounds of gradient treatment are specifically as follows: the first round is 40 minutes, and then the treatment time is reduced to 30 minutes, 20 minutes, and 10 minutes every other day. The temperature of the circulating condensing water device in the ultrasonic container is controlled at 25°C to obtain a sweet potato wine with a reduced content of intoxicating substances and a fragrant and comfortable drinking taste, and the alcohol content is 23.40% Vol.
[0046] Example 2
[0047] The preparation method of the flavored and soothing sweet potato wine provided in this embodiment can refer to Example 1, except that step 3 is as follows: taking 1 / 3 of the pretreated sweet potatoes, adding sterile water at a ratio of 1:1 of the total mass, beating with a wall breaking machine, heating and sterilizing, and after cooling, adding and mixing the pretreated pandan leaf powder at a ratio of 1 / 4 of the mass of the sweet potatoes, beating again with a colloid mill after mixing, and preparing a sweet potato-pandan mixed solution; then adjusting the bacterial solution concentration to 10 7 The minimum synthetic pre-acidification bacterial community was constructed by using two lactic acid bacteria of Lentilactobacillus parabuchneri and Lactiplantibacillus plantarum with a ratio of 10:1, and inoculated into the sweet potato-banlan mixture at a volume ratio of 1%, and then fermented at 36°C for 48 hours to obtain the sweet potato pulp lactic acid bacteria pre-fermentation liquid. The other steps refer to Example 1, and finally the sweet potato wine with an alcohol content of 24.47% Vol was obtained.
[0048] Example 3
[0049] The preparation method of the flavored and comfortable sweet potato wine provided in this embodiment can refer to Example 1, except that in step 8, in the acoustic-optical coupling segmented gradient aging part, the ultrasonic power is 100W, and the multiple rounds of gradient treatment are specifically: 50 minutes for the first time, and then the treatment time is reduced to 40 minutes, 30 minutes and 20 minutes every other day, and the temperature of the circulating condensing water device in the ultrasonic container is controlled to 25°C. The other steps refer to Example 1, and finally the sweet potato wine with an alcohol content of 23.87% Vol is obtained.
[0050] Comparative Example 1
[0051] The preparation method of the sweet potato wine provided in this comparative example can refer to Example 1, except that the acoustic-optical coupling segmented gradient aging process is not used. The alcohol content of the obtained sweet potato wine is 24.57% Vol.
[0052] Comparative Example 2
[0053] The preparation method of sweet potato wine in this comparative example comprises the following steps:
[0054] (1) Select fresh, uniform-sized, pest-free selenium-rich sweet potatoes, wash, peel, and cut into small pieces (4 cm × 2 cm × 2 cm).
[0055] (2) Add distilled water to the sweet potato cubes in a 1:1 ratio by mass, and then use a high-pressure steam sterilizer to cook them at 105°C for 20 min until there is no hard core. After crushing, spread them out to cool to 25-30°C.
[0056] (3) Add 10% koji powder (water content of 13.53%, saccharification power of 751.33 mg / gh, liquefaction power of 1.11 g / gh; high-throughput amplicon sequencing showed that the dominant fungi in the koji were Rhizopus and Pseudomonas, and the dominant bacteria were Bacillus), mix thoroughly to allow the inoculated microorganisms to fully contact the sweet potato matrix, then seal and place at 28°C for static fermentation for 12 days.
[0057] (4) distilling the fermented sweet potato dregs to obtain sweet potato wine with an alcohol content of 21.20% Vol.
[0058] Comparative Example 3
[0059] The preparation method of sweet potato wine in this comparative example comprises the following steps:
[0060] (1) Select fresh, uniform-sized, pest-free selenium-rich sweet potatoes, wash, peel, and cut into small pieces (4 cm × 2 cm × 2 cm).
[0061] (2) Add distilled water to the sweet potato cubes in a 1:1 ratio by mass, and then use a high-pressure steam sterilizer to cook them at 105°C for 20 min until there is no hard core. After crushing, spread them out to cool to 25-30°C.
[0062] (3) Add 1% Angel Xiaoqu powder and mix thoroughly to allow the inoculated microorganisms to fully contact the sweet potato matrix, and then ferment at 28-30°C for 12 days.
[0063] (4) The fermented sweet potato dregs are distilled to obtain sweet potato wine with an alcohol content of 26.13% Vol.
[0064] Comparative Example 4
[0065] The preparation method of the sweet potato wine provided in this comparative example can refer to Example 1, the difference being that blue light irradiation is used to accelerate aging instead of acousto-optic coupling segmented gradient aging, and the alcohol content of the obtained sweet potato wine is 24.17% Vol.
[0066] Comparative Example 5
[0067] The preparation method of the sweet potato wine provided in this comparative example can refer to Example 1, the difference being that ultrasonic aging is used instead of acousto-optic coupled segmented gradient aging, and the alcohol content of the obtained sweet potato wine is 23.77% Vol.
[0068] Test example
[0069] 1. As Figure 1-2As shown in Table 1, the sweet potato wine (Example 1) prepared by the method of the present application is superior to the comparative examples 2 and 3 using traditional distiller's yeast and commercial distiller's yeast for mixed fermentation in terms of sensory quality and chemical composition, especially reducing the head substances methanol and higher alcohols. Compared with the comparative examples, Example 2 also has the effect of improving the aroma and drinkability of the sweet potato wine after adjusting the pre-acidification process and the amount of pandanus added. Comparative example 1 is superior to comparative examples 2 and 3 in aroma, head substance content and sensory indicators without acoustic-optical coupling gradient aging. Figure 5 As shown in Table 1, the ester content of the embodiment is higher than that of the comparative example. The construction of the artificial minimum functional community and pre-acidification fermentation are effective methods to improve the quality of sweet potato wine. These improvements provide valuable references for the production of liquor and help produce high-quality liquor that is more popular with consumers and has more aroma value.
[0070] 2. If Figure 1 , Figure 3 As shown in Table 1, by comparing Examples 1, 3 and Comparative Examples 4-5, attention is paid to the effects of different aging methods, namely, ultrasonic aging (sound), blue light aging (light) and ultrasonic coupled blue light aging (acoustic-optical coupling) on the quality of sweet potato wine. In terms of sensory evaluation, the sensory characteristic scores and volatile metabolic profile contents of Examples 1 and 3 after using the acoustic-optical coupling aging method are higher than those of Comparative Examples 4-5 as a whole. It shows that the acoustic-optical coupling aging method has advantages in enhancing the intensity and coordination of the aroma of sweet potato wine. In addition, the content of higher alcohols and methanol in the sweet potato wine of Examples 1 and 3 is lower than that of Comparative Examples 1-5, indicating that the acoustic-optical coupling aging method is better than no aging or using sound or blue light irradiation alone in aging. In summary, the acoustic-optical coupling aging method used in Examples 1 and 3 not only provides the best results in sensory evaluation, but also shows significant effects in the degradation of head substances. These improvements emphasize the potential of aging technology in improving the quality of liquor, especially in the richness of aroma and the complexity of body. The methods of Examples 1 and 3 provide an effective technical route for the production of sweet potato wine to meet the market demand for high-quality liquor.
[0071] 3. The test results of sweet potato wine quality indicators are shown in Table 1 and Appendix Figure 1-5 As shown. Among them:
[0072] (1) Alcohol content of sweet potato wine: The alcohol content of sweet potato wine was determined with reference to GB 5009.225-2016 “Determination of ethanol concentration in wine”.
[0073] (2) Total acid and total ester content: refer to GB / T 10345-2022 "Analysis method for liquor" to determine the total acid and total ester content in sweet potato wine.
[0074] (3) Methanol content: The methanol content in sweet potato wine was tested with reference to GB 5009.266-2016 “Determination of Methanol in Foods”.
[0075] (4) Higher alcohol content: Refer to the description in Section 4.2 of GB / T 5009.48-2003 "Analysis methods for hygienic standards of distilled spirits and blended spirits" and use gas chromatography to detect higher alcohols in sweet potato wine. Total higher alcohols include the content of isobutyl alcohol, n-butyl alcohol, isopentanol and n-propyl alcohol.
[0076] (5) Sensory evaluation: According to the method described in the sensory evaluation of Part 6 of the national standard GB / T 10345-2022 "Analysis Method for Liquor", the sweet potato wine Example 1 and Comparative Examples 1-2 and the sweet potato wine Example 2 and Comparative Examples 3-4 were evaluated from 13 indicators, including color, clarity, potato aroma, mellow aroma, ester aroma, sweet aroma, colorful aroma, sourness, sweetness, bitterness, coordination, fullness and persistence. The evaluation personnel consisted of 10 trained professionals, half male and half female, and were randomly divided into 5 groups. 20 mL of each sweet potato wine sample was presented to the tasters, and the above indicators were scored from 0 to 6 points, with a full score of 6 points for each indicator. Among them, 0 points means that the indicator attribute does not meet the requirements and there is no obvious feeling, and 6 points means that the indicator attribute is relatively obvious and prominent.
[0077] (6) Determination of the flavor profile of sweet potato wine: Sweet potato wine samples were collected, added with the internal standard 4-methyl-2-pentanol, and placed in a brown extraction bottle. The pretreated SPME extraction head was inserted into the extraction bottle and stirred continuously and heated to 60°C for 30 minutes. After the headspace extraction, volatile metabolites were separated and detected by gas chromatography-mass spectrometry equipped with an Agilent CP9205 VF-WAXms column. The chromatographic carrier gas was pure helium with a flow rate of 1 mL / min. The SPME extract was injected in splitless mode. The injection port temperature was 250°C, and the temperature program was 50°C for 2 minutes and then increased to 230°C at a rate of 3.5°C / min and maintained for 10 minutes. Mass spectrometry analysis was performed using a 70 eV ionization source, and the mass spectrometer detector was operated in full scan mode (30-350 m / z). Qualitative and quantitative analysis of volatile compounds was performed based on Agilent Masshunter QualitativeAnalysis 10 software. The volatiles were identified using the NIST 2017 database combined with the retention index RI, and the data results were presented as a heat map normalized on the horizontal axis.
[0078] Table 1
[0079]
[0080] In summary, the sweet potato wine prepared in the present application has a strong aroma, the content of easily-acting substances such as methanol and higher alcohols is reduced, and the content of volatile substances is generally higher than that of the control example. The obtained sweet potato wine has a prominent sweet potato aroma, a harmonious flavor, and good taste coordination and persistence.
[0081] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.
Claims
1. A method for preparing a flavored and easy-to-drink sweet potato wine, characterized in that: The following steps are involved: (1) Pretreatment: fresh, uniform, and pest-free selenium-rich sweet potatoes are selected, washed, peeled, and cut into pieces to obtain pretreated sweet potatoes; Select fresh, full-leafed, and insect-free pandan leaves, wash, drain, and cut into sections to obtain pre-treated pandan leaves; (2) Pre-acidification fermentation of sweet potatoes: partially pre-treated sweet potatoes are dissolved in sterile water, pulped with a wall-breaking machine, heated and sterilized, and added with pre-treated pandan leaves after cooling, mixed and pulped again with a colloid mill to obtain a sweet potato-pandan mixed liquid; then, the pre-acidified fermentation minimum functional bacterial flora liquid is inoculated into the sweet potato-pandan mixed liquid at a volume ratio of 1 to 5% for fermentation to obtain a sweet potato pulp pre-acidified fermentation liquid; (3) saccharification and fermentation of sweet potatoes: the remaining pretreated sweet potatoes are cooked, crushed and cooled to obtain a cooled sweet potato matrix; Subsequently, the saccharification and fermentation minimum functional bacterial flora liquid is inoculated into the cooled sweet potato substrate at a volume ratio of 2 to 6%, and the inoculated microorganisms are fully mixed so as to fully contact the sweet potato substrate, and then the inoculated microorganisms are allowed to stand for saccharification and fermentation to obtain the sweet potato saccharification and fermentation liquid; (4) Alcohol fermentation of sweet potato: adding the sweet potato pulp lactic acid bacteria pre-fermentation liquid to the sweet potato saccharification fermentation liquid, then adding sterile water, and mixing again to obtain a fermentation matrix; Then, the minimum functional bacterial flora of alcohol fermentation is inoculated into the fermentation matrix for fermentation, and then distilled and the head and tail of the wine are removed to obtain the sweet potato wine base wine; (5) Acoustic-optic coupling segmented gradient aging: The base wine of sweet potato wine is subjected to acoustic-optic coupling segmented gradient aging to obtain a sweet potato wine with a further reduced content of higher alcohols and a more fragrant and pleasant drinking taste.
2. The method for preparing the flavored and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (1), the size of the cut block length×width×height is (4-6) cm×(1-2) cm×(1-2) cm; the size of the cut section length×width is (4-8) cm×(2-4) cm.
3. The method for preparing the flavored and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (2), the mass ratio of the pretreated sweet potato, sterile water and pretreated pandan leaves is (2-4):(1-2):(4-6); In step (2), the preparation process of the pre-acidification fermentation minimum functional flora bacterial liquid is as follows: two strains of Lentilactobacillus parabuchneri CICC 6052 and Lactiplantibacillus plantarum CICC 24194 are spread on MRS solid culture medium, cultured at 37-38°C for 18-24h to activate the strains, then the activated strains are streaked on MRS solid culture medium, cultured at 37°C for 18-24h to obtain single colonies of the strains, single colonies are picked and inoculated into MRS liquid culture medium, cultured at 37°C for 18-24h to obtain primary seed liquid, the primary seed liquid is centrifuged, washed with 0.85% sterile saline, and then resuspended and the bacterial liquid concentration is adjusted to 10 7 CFU / mL.
4. The method for preparing the flavored and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (2), the fermentation temperature is 30-36° C. and the fermentation time is 36-48 hours.
5. The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (3), the specific process of cooking, crushing and cooling is as follows: using a high-pressure steam sterilizer to cook the pretreated sweet potatoes at 105° C. for 20 minutes until there is no hard core, crushing and cooling to 25-30° C.
6. The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (3), the preparation process of the saccharification and fermentation minimum functional bacterial flora is as follows: Saccharomycopsis fibuligera CICC 1429 is applied to MEA solid culture medium, cultured at 28-30°C for 45-48h to activate the strain, then streaking the activated strain on MEA solid culture medium, cultured at 28-30°C for 45-48h to obtain a single colony of the strain, picking a single colony and inoculating it in a malt extract medium, cultured at 28-30°C for 45-48h to obtain a primary seed solution, centrifuging the primary seed solution, washing with 0.85% sterile saline, resuspending and adjusting the bacterial solution concentration to 10 6 CFU / mL; or In step (3), the preparation process of the saccharification and fermentation minimum functional bacterial flora is as follows: Rhizopus oryzae CICC40471 is cultured on a PDA plate for 2 to 3 days, and after spores are grown, the mycelium with spores is scraped into a triangular flask filled with sterile water, sterile glass beads are added and shaken, and the spore solution concentration is adjusted to 10 after filtering. 6 cells / mL.
7. The method for preparing the flavored and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (3), the temperature of the saccharification and fermentation is 24 to 30° C., and the time of the saccharification and fermentation is 36 to 48 hours.
8. The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (4), the mass ratio of the sweet potato saccharification fermentation liquid, the sweet potato pulp lactic acid bacteria pre-fermentation liquid and the sterile water is (3-6):(1-2):(2-6); In step (4), the preparation process of the minimum functional bacterial flora of alcohol fermentation is as follows: two strains of Saccharomyces cerevisiae CICC 1045 and Pichia anomala CICC 1852 are spread on YPDA solid culture medium, cultured at 28-30°C for 45-48h to activate the strains, then streaking the activated strains on YPDA solid culture medium, cultured at 28-30°C for 45-48h to obtain a single colony of the strain, picking a single colony and inoculating it into YPD liquid culture medium, cultured at 28-30°C for 45-48h to obtain a primary seed solution, centrifuging the primary seed solution, washing with 0.85% sterile saline, resuspending and adjusting the bacterial solution concentration to 10 7 CFU / mL.
9. The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (4), the fermentation temperature is 26-32° C., and the fermentation time is 6-10 days.
10. The method for preparing the flavor-enhancing and easy-to-drink sweet potato wine according to claim 1, characterized in that: In step (5), the specific process of the acoustic-optical coupling segmented gradient aging is: placing the sweet potato wine base wine in an ultrasound-blue light coupling aging device for acoustic-optical coupling segmented gradient aging treatment, wherein the LED blue light is 405nm, the ultrasonic power is 100-300W, the ultrasonic frequency is 40kHZ, and the aging adopts multiple rounds of gradient treatment; The multiple rounds of gradient treatment are as follows: 40 to 50 minutes for the first treatment, and then the treatment time is reduced to 30 to 40 minutes, 20 to 30 minutes and 10 to 20 minutes every other day, and a circulating condensing water device is added to the ultrasonic container to control the treatment temperature to 25 to 30°C.