Preparation method of semi-sweet jerusalem artichoke flower fragrance yellow wine

Abstract

The invention discloses a preparation method of semi-sweet jerusalem artichoke flower fragrance yellow wine. The preparation method comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing primary fermentation; s6, carrying out post-fermentation; s7, filtering; s8, clarifying; s9, decocting the wine; s10, performing ageing; and S11, obtaining a finished product. In the step S4, wine brewing yeast is added in the cylinder falling and nest building process; active dry yeast, wheat koji and jerusalem artichoke flower extract are added in the pre-fermentation process in the step S5; in the post-fermentation process in the step S6, CO2-free water is added, and yellow wine and distiller's grains are used for burning white wine; when the yellow wine is fermented, a proper amount of jerusalem artichoke flower extract is added, the unique flower fragrance and fruit fragrance of the yellow wine are improved, effective components such as flavone and polyphenol in the jerusalem artichoke flowers are dissolved in the yellow wine, and the nutritional value of the yellow wine is improved.

Description

Technical Field

[0001] The invention relates to the technical field of rice wine fermentation, and in particular to a method for preparing semi-sweet Jerusalem artichoke flower-scented rice wine. Background Art

[0002] In addition to containing a variety of amino acids, yellow rice wine also contains some nutrients that are easily digested by the human body. According to the product style, it can be divided into traditional yellow rice wine (made from rice, millet, corn, millet, wheat, water, etc. as the main raw materials, through cooking, adding koji, saccharification, fermentation, pressing, filtering, frying, storage, and blending), refreshing yellow rice wine (cooked, adding koji and some enzyme preparations, yeast as saccharification and fermentation agents), special yellow rice wine (changing its raw materials or processes, with special flavor, without changing the style of yellow rice wine). According to the sugar content of yellow rice wine, it can be divided into four types: sweet yellow rice wine (total sugar>100.0g / L), semi-sweet yellow rice wine (40.1g / L<total sugar<100.0g / L), semi-dry yellow rice wine (15.1g / L<total sugar<40.0g / L) and dry yellow rice wine (total sugar<15.0g / L).

[0003] The brewing of semi-sweet rice wine is the most flexible and the most difficult to master among the four types of rice wine. Taking Shaoxing rice wine as an example, there are two main brewing processes, namely the rice pouring method and the rice spreading method. Their fermentation mechanisms are the same, that is, using the added strong liquor to partially inhibit the fermentation of yeast, so that the saccharification rate of the mash is faster than the fermentation rate, so that the sugar in the mash is not converted into alcohol at the same time, but a part of the sugar is always retained, thus brewing semi-sweet rice wine. However, the operating processes of the two methods are very different. Even if the same formula is used and the temperature is the same, simultaneous brewing can sometimes produce semi-sweet rice wine with a very different taste [8]. Semi-sweet rice wine has the characteristics of low alcohol content, low grain consumption, rich in a variety of amino acids, proteins, vitamins and mineral elements that are beneficial to the human body, and rich in nutrition.

[0004] Jerusalem artichoke (Helianthus tuberosus) is a perennial herbaceous plant of the genus Helianthus in the Asteraceae family. Compared with traditional crops, it has the advantages of low cultivation cost, high yield, good adaptability, strong disease resistance, etc. At present, the development and utilization of Jerusalem artichoke tubers are more common, such as pickled pickles, preparation of inulin, extraction of fructose, etc., but there are few reports on the research and application of Jerusalem artichoke flowers. It is known that Jerusalem artichoke flowers have a variety of bioactive substances, and polyphenols and flavonoids are higher in content in Jerusalem artichoke flower disks, and the antioxidant activity is stronger, which can be used as a natural antioxidant.

[0005] In contrast, a Chinese patent with publication number CN105670869B discloses a method for preparing low-sugar rice wine, and the process steps include raw material screening, soaking, steaming, air cooling, dropping into a vat, liquefaction, pre-fermentation, post-fermentation, pressing and filtration, frying and aging, ultrafiltration, and filling and sterilization; however, the taste of this rice wine is relatively simple and the nutritional content is low.

[0006] Therefore, a method for preparing a semi-sweet Jerusalem artichoke flower-scented yellow wine is provided to solve the above technical problems. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing semi-sweet Jerusalem artichoke flower-flavored rice wine. The present invention adds a proper amount of Jerusalem artichoke flower extract during rice wine fermentation, which can not only make the rice wine have an elegant Jerusalem artichoke flower aroma, but also make the effective ingredients in the Jerusalem artichoke flower, such as flavonoids, polyphenols, etc., dissolve into the rice wine, thereby improving the nutritional value of the rice wine, and providing a new idea for the processing and utilization of Jerusalem artichoke flowers and new rice wine products.

[0008] The object of the present invention is achieved in that:

[0009] A method for preparing semi-sweet Jerusalem artichoke flower-scented yellow wine comprises the following steps: S1, soaking rice; S2, steaming; S3, cooling; S4, putting into a jar and making a nest; S5, pre-fermentation; S6, post-fermentation; S7, filtering; S8, clarifying; S9, decocting wine; S10, aging; S11, finished product;

[0010] Add brewing koji during the S4 tank nesting process;

[0011] Active dry yeast, wheat koji, and Jerusalem artichoke flower extract were added during the S5 pre-fermentation process;

[0012] During the post-fermentation process of S6, CO2-free water and rice wine lees are added to make white wine.

[0013] Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 5.00%-8.00%, the amount of Jerusalem artichoke flower extract added is 2.00%-9.00%, the pre-fermentation time is 18h-50h, the amount of rice wine lees burned liquor added is 30%-45%, and the amount of CO2-free water added is 90%-150%.

[0014] The amount of malt koji added is 5.50%, 6.00%, 6.50%, 6.67%, 7.00% or 7.50% of the mass of the raw glutinous rice.

[0015] The Jerusalem artichoke flower extract is added in an amount of 2.50%, 4.00%, 5.50%, 7.00% or 8.50% of the mass of the raw glutinous rice.

[0016] The pre-fermentation process lasts for 24 hours, 30 hours, 36 hours, 42 hours or 48 hours.

[0017] During the post-fermentation process, the added amounts of rice wine lees liquor and CO2-free water are 30%+90%, 30%+120%, 35%+105%, 35%+140%, and 40%+120% of the mass of the raw glutinous rice, respectively.

[0018] Taking the mass of raw glutinous rice used for soaking as the unit, the amount of malt koji added is 6.50%, the amount of Jerusalem artichoke flower extract added is 5.50%, the pre-fermentation time is 24 hours, and 30% of rice wine dregs and 90% of CO2-free water are added during the post-fermentation.

[0019] S1. soaking rice, soaking dry pearl glutinous rice (Yuxian No. 9 / Tenuo 2072) in water at a temperature of 15°C-20°C for about 48 hours, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL to obtain glutinous rice a; wherein the mass ratio of dry pearl glutinous rice to water is 1:2.

[0020] S2. Steaming: Put glutinous rice a into a vertical rice steamer for steaming at a steam pressure of 0.2 MPa for about 25 minutes. Take out the glutinous rice after it is steamed thoroughly without a hard core to obtain glutinous rice b.

[0021] S3. Spread the mixture to cool, and spread the glutinous rice b on a stainless steel shallow plate with a thickness of about 10 cm. Use a blower to reduce the temperature of the glutinous rice b to about 30° C. to obtain glutinous rice c.

[0022] S4. Put the glutinous rice c into the fermentation tank and make a nest. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Make the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature to about 20°C by opening and closing doors and windows. After putting the glutinous rice c into the fermentation tank and making the nest, let it stand for 36h-48h. After testing, the reducing sugar content in the sugar solution reaches more than 25%, and the saccharified mash is obtained.

[0023] S5. Pre-fermentation: add cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, add Angel Yellow Wine special active dry yeast, wheat koji, Jerusalem artichoke flower extract, mix well to obtain mash a, transfer mash a to a fermentation barrel with a one-way valve, and ferment for 48 hours. During the fermentation, stir by compressed sterile air ventilation, each stirring time is 10 minutes, and ensure that the temperature in the fermentation barrel is maintained at 25°C-30°C. After 48 hours of fermentation, the total sugar content of the mash is not less than 50g / L, and mash b is obtained at this time.

[0024] S6. Post-fermentation, add yellow wine lees lees simmered liquor (alcohol content 50% vol) and CO2-free water to the mash b, the mass of yellow wine lees simmered liquor and CO2-free water is 30% and 90% of the mass of dry pearl glutinous rice respectively. At this time, enter semi-inhibited fermentation, control the fermentation temperature at 15°C-18°C, fermentation time 20d, during which compressed sterile air is used for ventilation and stirring, each stirring time is 10min. After the fermentation is completed, the total sugar of the mash is not less than 80g / L, the alcohol content reaches about 12% vol, and the total acid is about 0.5g / 100mL, and the mash c is obtained at this time.

[0025] S7. Filtration: Use a plate and frame air membrane filter press to press and filter the mash c to obtain liquor a.

[0026] S8. Clarification: liquor a is allowed to stand at 16°C-18°C for 4 days to obtain liquor b.

[0027] S9. Decoct the wine, pump the wine liquid b into a thin plate heat exchanger, and decoct and sterilize the wine at 86°C-90°C to obtain wine liquid c.

[0028] S10. Aging: After the wine is boiled, the wine liquid c is immediately poured into a sterilized wine jar and sealed, and stored at about 20°C for 40 days.

[0029] S11. Finished product, after aging, the finished semi-sweet rice wine has an alcohol content of 11% vol, total sugar of 75g / L, amino acid nitrogen of more than 0.4g / L, total acid of 0.5g / 100mL, total phenol of 15.5mg / L, total flavonoids of 1.75mg / L, and has an elegant and harmonious Jerusalem artichoke flower aroma.

[0030] The preparation method of the Jerusalem artichoke flower extract in S5 is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, the ratio of the Jerusalem artichoke flower powder to the ethanol solution is 1:52 g / mL, and extraction is performed by ultrasonic treatment at an ultrasonic temperature of 61° C. for 50 minutes; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000 r / min for 10 minutes, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation for 2 times.

[0031] The beneficial effects of the present invention are as follows: 1. When the rice wine of the present invention is fermented, an appropriate amount of Jerusalem artichoke flower extract is added, which gives the rice wine an elegant Jerusalem artichoke flower flavor, and the effective ingredients in the Jerusalem artichoke flower, such as flavonoids and polyphenols, are dissolved in the rice wine, thereby improving the nutritional value of the rice wine;

[0032] 2. The addition of the Jerusalem artichoke flower extract of the present invention has a significant effect on the total phenol and total flavonoid contents of semi-sweet rice wine. Organic solvents such as ethanol and acetone in rice wine can help dissolve polyphenols and flavonoids in the Jerusalem artichoke flower extract. Both polyphenols and flavonoids are antioxidants that can improve the nutritional value of rice wine, and are expected to give rice wine beauty, anti-aging and immune-enhancing effects.

[0033] 3. The addition of the Jerusalem artichoke flower extract of the present invention significantly increases the content of non-sugar solids in rice wine; the higher the content of non-sugar solids in the same type of rice wine, the better the quality of the rice wine and the better the taste of the wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 is a process flow chart of the present invention;

[0035] Figure 2 This is a graph showing the effect of the amount of malt koji added on the fermentation of semi-sweet Jerusalem artichoke flower-scented yellow wine of the present invention;

[0036] Figure 3 This is a graph showing the effect of the amount of Jerusalem artichoke flower extract added on the fermentation of semi-sweet Jerusalem artichoke flower-scented rice wine;

[0037] Figure 4 This is a graph showing the effect of the pre-fermentation time on the fermentation of semi-sweet Jerusalem artichoke flower-scented yellow wine of the present invention;

[0038] Figure 5 The invention discloses the influence of the ratio of rice wine lees simmered liquor + CO2-free water during the post-fermentation on the fermentation of semi-sweet Jerusalem artichoke flower-scented rice wine. DETAILED DESCRIPTION

[0039] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0040] like Figure 1 As shown, a method for preparing a semi-sweet Jerusalem artichoke flower-scented yellow wine comprises the following steps:

[0041] S1. soaking rice, soaking dry pearl glutinous rice (Yuxian No. 9 / Tenuo 2072) in water at a temperature of 15°C-20°C for 48 hours, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL to obtain glutinous rice a; wherein the mass ratio of dry pearl glutinous rice to water is 1:2.

[0042] S2. Steaming: Put glutinous rice a into a vertical rice steamer for steaming at a steam pressure of 0.2 MPa for 25 min. Take out the glutinous rice after it is steamed thoroughly without a hard core to obtain glutinous rice b.

[0043] S3. Spread the mixture to cool, and spread the glutinous rice b on a stainless steel shallow plate with a thickness of about 10 cm. Use a blower to reduce the temperature of the glutinous rice b to 30° C. to obtain glutinous rice c.

[0044] S4. Put the glutinous rice c into the fermentation tank and make a nest. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Make the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature at 20°C by opening and closing doors and windows. After putting the glutinous rice c into the fermentation tank and making the nest, let it stand for 36h-48h. After testing, the reducing sugar content in the sugar solution reaches more than 25%, and the saccharified mash is obtained.

[0045] S5. Pre-fermentation: add cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, add Angel Yellow Wine special active dry yeast, wheat koji, Jerusalem artichoke flower extract, mix well to obtain mash a, transfer mash a to a fermentation barrel with a one-way valve, and ferment for 48 hours. During the fermentation, stir by compressed sterile air ventilation, each stirring time is 10 minutes, and ensure that the temperature in the fermentation barrel is maintained at 25°C-30°C. After 48 hours of fermentation, the total sugar content of the mash is not less than 50g / L, and mash b is obtained at this time.

[0046] S6. Post-fermentation, add yellow wine lees lees simmered liquor (alcohol content 50% vol) and CO2-free water to the mash b, the mass of yellow wine lees lees simmered liquor and CO2-free water is 30% and 90% of the mass of dry pearl glutinous rice respectively. At this time, enter semi-inhibited fermentation, control the fermentation temperature at 15°C-18°C, fermentation time 20d, during which compressed sterile air is used for ventilation and stirring, each stirring time is 10min. After the fermentation is completed, the total sugar of the mash is not less than 80g / L, the alcohol content reaches 12% vol, and the total acid is 0.5g / 100mL, and the mash c is obtained at this time.

[0047] S7. Filtration: Use a plate and frame air membrane filter press to press and filter the mash c to obtain liquor a.

[0048] S8. Clarification: liquor a is allowed to stand at 16°C-18°C for 4 days to obtain liquor b.

[0049] S9. Decoct the wine, pump the wine liquid b into a thin plate heat exchanger, and decoct and sterilize the wine at 86°C-90°C to obtain wine liquid c.

[0050] S10. Aging: After the wine is decocted, the wine liquid c is immediately poured into a sterilized wine jar and sealed, and stored at 20°C for 40 days.

[0051] S11. Finished product, after aging, the finished semi-sweet rice wine has an alcohol content of 11% vol, total sugar of 75g / L, amino acid nitrogen of more than 0.4g / L, total acid of 0.5g / 100mL, total phenol of 15.5mg / L, total flavonoids of 1.75mg / L, and has an elegant and harmonious Jerusalem artichoke flower aroma.

[0052] Add brewing koji during the S4 tank nesting process;

[0053] Active dry yeast, wheat koji, and Jerusalem artichoke flower extract were added during the S5 pre-fermentation process;

[0054] During the post-fermentation process of S6, CO2-free water and rice wine lees are added to make white wine.

[0055] The preparation method of the Jerusalem artichoke flower extract in S5 is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, the ratio of the Jerusalem artichoke flower powder to the ethanol solution is 1:52 g / mL, and extraction is performed by ultrasonic treatment at an ultrasonic temperature of 61° C. for 50 minutes; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000 r / min for 10 minutes, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation for 2 times.

[0056] The sources of the above raw materials are as follows: dried Jerusalem artichoke flowers are provided by the Institute of Chemistry of Henan Academy of Sciences; brewing koji is purchased from Angel Yeast Co., Ltd.; active dry yeast is purchased from Angel Yeast Co., Ltd.; and malt koji is purchased from Shunxin Bioengineering Co., Ltd.

[0057] Single factor optimization: The raw glutinous rice mass was used as the unit, the raw glutinous rice was 10 kg, the initial fermentation conditions were: 6.50% malt koji addition, 5.50% Jerusalem artichoke flower extract addition, 24h pre-fermentation, and the mass of rice wine lees and white wine and CO2-free water added during post-fermentation was 30% and 90% of the mass of glutinous rice, respectively (recorded as the ratio of rice wine lees and white wine + water was 30% + 90%). In the single factor optimization process, only one factor level was changed each time, and the levels of other factors were based on the initial conditions. The sensory score was used as the optimization indicator in the single factor experiment.

[0058] The single factor levels of malt koji addition were 5.50%, 6.00%, 6.5%, 7.00% and 7.50% respectively; the single factor levels of Jerusalem artichoke flower extract addition were 2.50%, 4.00%, 5.50%, 7.00% and 8.50% respectively; the single factor levels of pre-fermentation time were 24h, 30h, 36h, 42h and 48h respectively; the single factor levels of the proportion of rice wine lees burned liquor + CO2-free water added in post-fermentation were 30%+90%, 30%+120%, 35%+105%, 35%+140% and 40%+120% respectively.

[0059] Orthogonal optimization: According to the results of the single factor test, the pre-fermentation time was fixed at 48h, the amount of malt koji added (A), the amount of Jerusalem artichoke flower extract added (B), and the ratio of rice wine lees to white wine + CO2-free water during post-fermentation (C) were used as the investigation factors, and the sensory score was used as the optimization index to carry out orthogonal test optimization with 3 factors and 3 levels. The orthogonal test factors and levels are shown in Table 1.

[0060] Table 1 Orthogonal optimization factors and levels of semi-sweet Jerusalem artichoke flower-flavored rice wine fermentation process

[0061]

[0062] Twelve (6 males and 6 females) professionally trained students majoring in brewing engineering were selected to score the appearance, aroma, taste and style of semi-sweet Jerusalem artichoke flower-flavored rice wine, with a total score of 100. The sensory evaluation table is shown in Table 2.

[0063] Table 2 Sensory evaluation of semi-sweet Jerusalem artichoke flower-scented rice wine

[0064]

[0065]

[0066] Determination of physicochemical indices: The semi-sweet rice wine fermented with Jerusalem artichoke flower extract was used as the test group, and the semi-sweet rice wine fermented without Jerusalem artichoke flower extract was used as the control group. The physicochemical indices of the test group and the control group were tested respectively.

[0067] Determination of total sugar content: The total sugar content was determined by Lian Ainong method. Refer to GB / T13662-2018 Determination of total sugar in rice wine.

[0068] Determination of non-sugar solid content: The non-sugar solid content is determined by weight method. Refer to GB / T13662-2018 Determination of non-sugar solids in rice wine.

[0069] Determination of total acid content: The total acid content was determined by acid-base titration, with reference to GB / T13662-2018 Determination of total acid in rice wine.

[0070] Determination of amino acid nitrogen content: Amino acid nitrogen was determined by acid-base titration, referring to GB / T13662-2018 Determination of amino acid nitrogen in rice wine.

[0071] Alcohol content determination: Determined by alcohol meter method. Refer to the alcohol meter method in GB5009.225-2016.

[0072] Determination of total phenol content: Folin-phenol colorimetry was used. A gallic acid standard solution was prepared and a standard curve was drawn. The absorbance was measured at 760 nm, and distilled water was used as a blank control. The total phenol content was calculated based on the mass of gallic acid and the total phenol content in the sample was calculated according to the standard curve.

[0073] Determination of total flavonoid content: NaNO2-Al(NO3)3-NaOH spectrophotometry was used. A rutin standard solution was prepared and a standard curve was drawn. The absorbance was measured at 520 nm, and distilled water was used as a blank control. The total flavonoid content was calculated as the mass fraction of rutin, and the total flavonoid content in the sample was calculated based on the standard curve.

[0074] Single factor optimization test results:

[0075] Optimization results of malt koji addition: Effect of malt koji addition on sensory scores of semi-sweet Jerusalem artichoke flower-flavored rice wine Figure 2 Adding malt koji during rice wine fermentation can not only give the rice wine color, but also some metabolites produced during the fermentation process can enrich the taste and aroma of the wine. Figure 2 It can be seen that with the increase of malt koji dosage, the sensory score shows a trend of first rising and then falling. When the malt koji addition is 6.00%, the sensory score is the highest. The reason for this may be that when the amount of malt koji added is small, the substrate is not fully fermented, and when the amount of malt koji is high, the koji is too bitter, resulting in a low sensory score. Therefore, the addition amount of malt koji 5.50%, 6.00%, and 6.50% were selected as the orthogonal factor levels.

[0076] Results of optimization of Jerusalem artichoke flower extract addition amount: Effect of Jerusalem artichoke flower extract addition amount on sensory score of semi-sweet Jerusalem artichoke flower-flavored rice wine Figure 3 When Jerusalem artichoke flower extract is added during rice wine fermentation, on the one hand, the effective ingredients in Jerusalem artichoke flower, such as flavonoids and polyphenols, are dissolved into the rice wine, thus improving the nutritional value of the rice wine; on the other hand, the rice wine acquires the aroma of Jerusalem artichoke flower, as well as the aroma of fruit and honey. Figure 3 It can be seen that with the increase in the amount of Jerusalem artichoke flower extract, the sensory score shows a trend of first increasing and then decreasing. When the amount of Jerusalem artichoke flower extract added is 4.00%, the sensory score is the highest. The reason for this may be that when the amount of Jerusalem artichoke flower extract added is small, the Jerusalem artichoke flower aroma brought to the rice wine is not obvious, and when the amount of Jerusalem artichoke flower extract added is large, it brings too many polyphenols and flavonoids to the rice wine, causing the wine to be too bitter, resulting in a low sensory score. Therefore, the addition amounts of Jerusalem artichoke flower extract of 2.50%, 4.00%, and 5.50% were selected as the orthogonal factor levels.

[0077] Pre-fermentation time optimization results: The effect of pre-fermentation time on the sensory score of semi-sweet Jerusalem artichoke flower-flavored rice wine is shown in Figure 4 The pre-fermentation uses yeast and malt koji as saccharification and fermentation agents. Figure 4It can be seen that with the increase of pre-fermentation time, the sensory score shows a gradual upward trend. When the pre-fermentation time is 48h, the sensory score is the highest. The reason may be that when the pre-fermentation time is too short, the fermentation is not sufficient, resulting in a low sensory score. In order to ensure that there is enough sugar in the wine to brew semi-sweet rice wine, the pre-fermentation time is no longer increased, and the optimal pre-fermentation time is determined to be 48h.

[0078] Optimization results of the ratio of yellow wine lees simmered liquor + CO2-free water in post-fermentation: The effect of the ratio of yellow wine lees simmered liquor + CO2-free water in post-fermentation on the sensory score of semi-sweet Jerusalem artichoke flower-flavored yellow wine is shown in Figure 5 Adding rice wine lees to the distilled liquor, which is the high-proof liquor obtained by distilling rice wine lees, partially inhibits the fermentation of yeast, making the saccharification rate of the mash faster than the fermentation rate, so that the sugar in the mash does not turn into alcohol at the same time, but always retains a part of the sugar, thus brewing semi-sweet rice wine. Figure 4 It can be seen that with the increase of the ratio of yellow wine lees simmered liquor + CO2-free water in the post-fermentation, the sensory score shows a trend of first rising and then falling. When the ratio of yellow wine lees simmered liquor + CO2-free water in the post-fermentation is 30% + 120%, the sensory score is the highest. The reason for the analysis may be that when the amount of yellow wine lees simmered liquor is too much, the fermentation of yeast is too inhibited, resulting in insufficient fermentation, affecting the generation of aroma and flavor substances, resulting in a low sensory score. Therefore, the addition of yellow wine lees simmered liquor + CO2-free water in the post-fermentation ratio of 30% + 90%, 30% + 120%, and 35% + 105% were selected as the orthogonal factor levels.

[0079] Orthogonal optimization test results: The orthogonal optimization results of the fermentation process of semi-sweet Jerusalem artichoke flower-flavored yellow wine are shown in Table 3, and the variance analysis is shown in Table 4. From the range analysis in Table 3 and the variance analysis in Table 4, it can be seen that the order of the three factors affecting the semi-sweet fermentation process of Jerusalem artichoke flower fragrance is A>B>C, that is, the most influential factor is the amount of malt koji added, followed by the amount of Jerusalem artichoke flower extract added, and the least influential factor is the ratio of yellow wine lees to white wine + CO2-free water during post-fermentation. In order to optimize the sensory evaluation, according to the orthogonal test results and analysis, the optimal conditions for the fermentation process of semi-sweet Jerusalem artichoke flower-flavored yellow wine are A2B3C1, that is, the amount of malt koji added is 6.00%, the amount of Jerusalem artichoke flower extract added is 5.50%, and the ratio of yellow wine lees to white wine + CO2-free water during post-fermentation is 30%+90%.

[0080] Table 3 Orthogonal optimization results of fermentation process of semi-sweet Jerusalem artichoke flower-flavored rice wine

[0081]

[0082] Table 4 Analysis of variance

[0083]

[0084] Results of physical and chemical index determination: The physical and chemical indexes of the semi-sweet Jerusalem artichoke flower-flavored yellow wine as the experimental group and the control group without adding semi-sweet Jerusalem artichoke flower-flavored yellow wine are shown in Table 5. As shown in Table 5, the total acid and amino acid nitrogen in the experimental group increased to varying degrees compared with the control group, among which the addition of Jerusalem artichoke flower extract had a very significant effect on the total acid content (P<0.01) and a significant effect on the amino acid nitrogen content (P<0.05). Compared with the control group, the total sugar content of the experimental group increased by 4.37 g / L, and the addition of Jerusalem artichoke flower extract had a significant effect on the total sugar content of semi-sweet yellow wine (P<0.05). The non-sugar solid content of the experimental group increased by 10.2 g / L compared with the control group, and the addition of Jerusalem artichoke flower extract had a very significant effect on the non-sugar solid content of semi-sweet yellow wine (P<0.01). Compared with the control group, the total phenol in the experimental group increased by 5.01 mg / L, and the total flavonoids increased by 0.53 mg / L. The addition of Jerusalem artichoke flower extract had a very significant effect on the total phenol and total flavonoids content of semi-sweet rice wine (P<0.01). However, there was no significant difference in alcohol content between the experimental group and the control group.

[0085] It is speculated that organic solvents such as ethanol and acetone in rice wine can help dissolve polyphenols and flavonoids in Jerusalem artichoke flower extract, thereby increasing the content of total phenols and total flavonoids in rice wine. Both polyphenols and flavonoids are antioxidants that can improve the nutritional value of rice wine and are expected to give rice wine beauty, anti-aging and immune-enhancing effects. The main components of non-sugar solids are dextrin, protein and its decomposition products, glycerol, non-volatile acid, ash and other substances, which determine the color, taste, nutrition and efficacy of rice wine. The content of nutrients such as inulin and polypentose in Jerusalem artichoke flower extract is relatively large. During the fermentation process, malt koji provides a rich enzyme system, mainly including amylase, protease, lipase, etc. These enzymes decompose the starch, protein and fat contained in the raw materials into substances that can be used by microorganisms. Amylase is often not easy to cut off the branch point of amylopectin (α-1,6 glycosidic bond), and dextrin and oligosaccharides are generated. Therefore, it is speculated that the content of non-sugar solids in rice wine in this experimental group was significantly increased due to the addition of Jerusalem artichoke flower extract. The higher the non-sugar solids content in the same type of rice wine, the better the quality of the rice wine and the better the taste of the wine.

[0086] Detection indicators Experimental Group Control group Alcohol content (20℃)(%vol) 11.2±0.07 11.4±0.08 Total acid (g / L) 4.89±0.10** 4.15±0.08 Amino acid nitrogen (g / L) 0.40±0.007* 0.34±0.007 Total sugar (g / L) 75.72±1.83* 71.35±1.26 Non-sugar solids (g / L) 35.30±0.85** 25.10±0.99 Total phenols (mg / L) 15.50±0.44** 11.51±0.25 Total flavonoids (mg / L) 1.75±0.13** 1.22±0.12

[0087] Table 5 Physical and chemical index determination results

[0088] Note: * indicates significant difference compared with the control group (P<0.05), ** indicates extremely significant difference compared with the control group (P<0.01).

[0089] The optimal fermentation process of semi-sweet Jerusalem artichoke flower-flavored rice wine was determined by single factor test and orthogonal test as follows: 6.00% malt koji addition, 4.00% Jerusalem artichoke flower extract addition, 48h pre-fermentation time, 30% + 90% ratio of rice wine lees simmered liquor + CO2-free water, of which the greatest influence was the amount of malt koji addition, followed by the amount of Jerusalem artichoke flower extract addition, and the least influential was the ratio of rice wine lees simmered liquor + CO2-free water during post-fermentation. Under these conditions, the sensory score of the brewed semi-sweet Jerusalem artichoke flower-flavored rice wine was 91.67, with unique floral, fruity and honey aromas, and the physical and chemical indicators such as alcohol content, total sugar, non-sugar solids, total acid, amino acid nitrogen, total phenols and flavonoids met the national standard requirements. Compared with the semi-sweet rice wine control group without Jerusalem artichoke flower extract, the polyphenol and flavonoid contents of the semi-sweet Jerusalem artichoke flower-flavored rice wine were significantly higher than those of the control group, which was in line with the experimental expectations.

[0090] Volatile flavor of semi-sweet Jerusalem artichoke flower-flavored rice wine:

[0091] Table 6 Volatile component content and odor characteristics in semi-sweet Jerusalem artichoke flower-flavored rice wine

[0092]

[0093]

[0094]

[0095]

[0096]

[0097] Note: “nd” means not detected.

[0098] A total of 54 volatile flavor substances were detected in the semi-sweet Jerusalem artichoke flower-scented rice wine samples (experimental group), and a total of 53 volatile flavor substances were detected in the control group rice wine samples. Ester compounds are the main aroma substances in rice wine. Improving the ester production capacity during rice wine fermentation is of great significance to improving the quality of rice wine. 27 ester substances were detected in the semi-sweet Jerusalem artichoke flower-scented rice wine samples, with a total content of 123.811 mg / L, and 24 ester substances were detected in the control group rice wine samples, with a total content of 77.254 mg / L. The ester content in the semi-sweet Jerusalem artichoke flower-scented rice wine increased by 60.26% compared with the control group. Among the esters detected, ethyl acetate and ethyl butyrate have the characteristics of strawberry flavor, ethyl caproate has a distinct green apple flavor, ethyl lactate, 2-phenylethyl acetate, hexyl acetate, ethyl phenylacetate, isoamyl butyrate and ethyl dodecanoate all have floral and fruity aromas, ethyl caprylate has a rose aroma, ethyl hydrangea acid has a cantaloupe flavor, 3-methylbutyl acetate has a banana flavor, ethyl celery acid, ethyl decanoate, ethyl trans-4-decenoate and ethyl (E)-2-octenoate all have fruity aromas. From the results in Table 1, it can be seen that the content of esters with floral and fruity aromas in the semi-sweet Jerusalem artichoke flower-flavored rice wine samples is generally greater than that in the control group. Among them, the contents of ethyl acetate, ethyl caproate, ethyl lactate, ethyl caprylate, ethyl hydrangea acid, diethyl succinate, and ethyl phenylacetate in the semi-sweet Jerusalem artichoke flower-scented rice wine samples were increased by 335.96%, 59.83%, 150.70%, 56.44%, 79.98%, 73.26%, and 97.66% respectively compared with the control group. Compared with the control group, hexyl acetate, ethyl decanoate, ethyl trans-4-decenoate, isopentyl butyrate, ethyl (E)-2-octenoate, and ethyl dodecanoate are ester substances with floral and fruity aroma that are unique to semi-sweet Jerusalem artichoke flower-scented rice wine. Alcohol substances can be produced by sugar metabolism and amino acid dehydrogenation and decarboxylation, and are important precursors for the formation of ester substances. Among them, benzyl methanol has a high aroma intensity in rice wine, showing rose and honey flavors. It can form a coordinated and delicate rice wine aroma in synergy with aldehydes and esters, and the content of benzyl methanol in semi-sweet Jerusalem artichoke flower-flavored rice wine increased by 65.92% compared with the control group. Hexanol and 2,3-butanediol show fruity and creamy aromas, respectively. The contents of hexanol and 2,3-butanediol in semi-sweet Jerusalem artichoke flower-flavored rice wine increased by 104.37% and 18.92% respectively compared with the control group. In addition, compared with the control group, the unique volatile aroma substances in the semi-sweet Jerusalem artichoke flower-flavored rice wine include methyl heptyl ketone, geranium aldehyde, benzyl formaldehyde, etc. These substances usually have fruity and floral aromas. Compared with the control group, it can be seen that the semi-sweet Jerusalem artichoke flower-flavored rice wine contains more volatile flavor substances such as fruity, floral, and honey aromas, with obvious floral and fruity aromas and honey aromas, and its smell is more fragrant and pleasant than ordinary rice wine.

[0099] The results of the present invention indicate that adding an appropriate amount of Jerusalem artichoke flower extract during rice wine fermentation can not only give the rice wine a pleasant floral and fruity aroma, but also allow the effective ingredients in the Jerusalem artichoke flower, such as flavonoids and polyphenols, to dissolve into the rice wine, thereby improving the nutritional value of the rice wine, and providing new ideas for the processing and utilization of Jerusalem artichoke flowers and new rice wine products.

Claims

1. A method for preparing semi-sweet Jerusalem artichoke flower-scented yellow wine, characterized in that: The following steps are involved: S1, soaking rice; S2, steaming; S3, cooling; S4, setting up nest in jar; S5, pre-fermentation; S6, post-fermentation; S7, filtration; S8, clarification; S9, decocting wine; S10, aging; S11, finished product; Add brewing koji during the S4 tank nesting process; Active dry yeast, wheat koji, and Jerusalem artichoke flower extract were added during the S5 pre-fermentation process; During the S6 post-fermentation process, CO2-free water and rice wine lees are added to make white wine.

2. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 1, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 5.00%-8.00%, the amount of Jerusalem artichoke flower extract added is 2.00%-9.00%, the pre-fermentation time is 18h-50h, the amount of rice wine lees burned liquor added is 30%-45%, and the amount of CO2-free water added is 90%-150%.

3. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 2, characterized in that: The amount of malt koji added is 5.50%, 6.00%, 6.50%, 6.67%, 7.00% or 7.50% of the mass of the raw glutinous rice.

4. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 2, characterized in that: The Jerusalem artichoke flower extract is added in an amount of 2.50%, 4.00%, 5.50%, 7.00% or 8.50% of the mass of the raw glutinous rice.

5. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 2, characterized in that: The pre-fermentation process lasts for 24 hours, 30 hours, 36 hours, 42 hours or 48 hours.

6. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 2, characterized in that: During the post-fermentation process, the added amounts of rice wine lees liquor and CO2-free water are 30%+90%, 30%+120%, 35%+105%, 35%+140%, and 40%+120% of the mass of the raw glutinous rice, respectively.

7. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 2, characterized in that: Taking the mass of raw glutinous rice used for soaking rice as the unit, the amount of malt koji added is 6.50%, the amount of Jerusalem artichoke flower extract added is 5.50%, the pre-fermentation time is 24 hours, and 30% of rice wine dregs and 90% of CO2-free water are added during the post-fermentation.

8. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 1, characterized in that: The specific operations of S1-S11 are as follows: S1. Soaking rice, soaking the dried pearl glutinous rice in water at a temperature of 15°C-20°C for 48 hours, taking out and draining when the acidity of the soaking water is ≥0.3g / 100mL to obtain glutinous rice a; wherein the mass ratio of the dried pearl glutinous rice to water is 1:2; S2. Cooking, the glutinous rice of S1 a is put into a vertical rice steamer and steamed at a steam pressure of 0.2MPa for 25min to ensure that the glutinous rice is steamed thoroughly without a hard core and then removed to obtain glutinous rice b; S3. Cool and spread the glutinous rice b in a stainless steel shallow dish with a thickness of 10 cm. Use a blower to reduce the temperature of the glutinous rice b to 30 ° C to obtain glutinous rice c; S4. Build a nest in the tank. Mix the glutinous rice c and Angel brewing koji and put them into the fermentation tank. Build the glutinous rice into an inverted funnel-shaped nest to ensure that the nest surface is flat, loose and not collapsed. Cover the fermentation tank with a straw tank cover. Adjust the indoor temperature at 20 ° C by opening and closing the doors and windows. After the nest is built in the tank, it is left to stand for 36h-48h. The reducing sugar content in the sugar solution is detected to be more than 25%, and the saccharified mash is obtained at this time; S5. Pre-fermentation, adding cold water 1.3 times the mass of dry glutinous rice to the saccharified mash, and adding Angel Yellow Wine special active dry yeast, wheat koji, Jerusalem artichoke flower extract, and mixing evenly to obtain mash a, transferring the mash a to a fermentation barrel with a one-way valve for fermentation, the fermentation time is 48 hours, during which the compressed sterile air is used for ventilation and stirring, each stirring time is 10 minutes, and the temperature in the fermentation barrel is maintained at 25°C-30°C; after 48 hours of fermentation, the total sugar content of the mash is not less than 50g / L, and mash b is obtained at this time; S6. Post-fermentation, adding rice wine lees simmered liquor and CO2-free water to the mash b, the mass of rice wine lees simmered liquor and CO2-free water being 30% and 90% of the mass of dry pearl glutinous rice respectively; entering semi-inhibited fermentation at this time, controlling the fermentation temperature at 15°C-18°C, fermentation time 20 days, stirring during the period by compressed sterile air ventilation method, each stirring time 10 minutes; after the fermentation is completed, the total sugar of the mash is not less than 80g / L, the alcohol content reaches 12%vol, and the total acid is 0.5g / 100mL, and the mash c is obtained at this time; S7. Filtration, using a plate and frame air membrane filter press to press and filter the mash c to obtain liquor a; S8. Clarification: the wine a is allowed to stand at 16°C-18°C for 4 days to obtain the wine b; S9. Decoction of wine, pumping the wine liquid b into a thin plate heat exchanger, decoction and sterilization at 86°C-90°C to obtain wine liquid c; S10. Aging: After the wine is boiled, the wine liquid c is immediately poured into a sterilized wine jar and sealed, and stored at 20°C for 40 days; S11. Finished product. After aging, the alcohol content of the finished semi-sweet rice wine reaches 11%vol, the total sugar reaches 75g / L, the amino acid nitrogen reaches more than 0.4g / L, the total acid is 0.5g / 100mL, the total phenol reaches 15.5mg / L, the total flavonoids reaches 1.75mg / L, and it has an elegant and harmonious Jerusalem artichoke flower aroma.

9. The method for preparing the semi-sweet Jerusalem artichoke flower-scented yellow wine according to claim 1, characterized in that: The preparation method of the Jerusalem artichoke flower extract in S5 is as follows: fresh Jerusalem artichoke flowers are naturally dried in a cool place, and then the dried Jerusalem artichoke flowers are crushed, a certain amount of Jerusalem artichoke flower powder is accurately weighed and added to an ethanol solution with a volume fraction of 60%, and the ratio of the Jerusalem artichoke flower powder to the ethanol solution is 1:52 g / mL, and extraction is performed by ultrasonic treatment at an ultrasonic temperature of 61° C. for 50 min; after the extraction is completed, the residue is filtered with a suction filter, the liquid is transferred to a centrifuge tube, centrifuged at 4000 r / min for 10 min, the supernatant is taken out, and finally the Jerusalem artichoke flower extract is obtained by rotary evaporation for 2 times.

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