Method for preventing and controlling infectious microbe pollution in mango wine production and application

Abstract

The invention relates to the technical field of food processing, and discloses a method for preventing and controlling infectious microbe pollution in mango wine production and application, the method comprises the following steps: raw material pretreatment: selecting mangoes which are 80-90% mature and free of plant diseases and insect pests, cleaning the mangoes in flowing clear water for 5-10 minutes, then soaking the mangoes in an ozone aqueous solution (the ozone concentration is 20-30 mg / L) for 3-5 minutes, and taking out the mangoes; the method comprises the following steps: cleaning mangoes with water to remove dust, pesticide residues and part of microorganisms on the surfaces of the mangoes, then peeling and denucleating the mangoes, cutting the mangoes into small blocks with the side length of 1-2cm, and blanching the small blocks in hot water at 85-90 DEG C for 40-60 seconds to destroy the oxidase activity in the mangoes, prevent browning reaction, preliminarily kill the microorganisms on the surfaces and reduce the initial load of infectious microbes; according to the technical scheme, an innovative process flow and a natural antibacterial combination are used, so that the problem that infectious microbe pollution is difficult to control in the prior art is effectively solved, the quality and the safety of the mango wine are improved, and meanwhile, the requirements of consumers on natural and healthy foods are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method and application for preventing and controlling bacterial contamination in mango wine production. Background Art

[0002] Mango wine, an emerging fruit wine, is popular with consumers for its unique flavor and rich nutritional value. However, bacterial contamination is an urgent problem in the mango wine production process. This contamination not only disrupts the fermentation process and causes the wine to spoil, but also produces harmful substances, affecting product safety and quality.

[0003] Traditional methods of bacterial control mainly rely on chemical preservatives, such as potassium sorbate and sodium benzoate. Although these preservatives can inhibit the growth of bacteria to a certain extent, they also have many disadvantages.

[0004] 1. Long-term use of chemical preservatives may cause potential harm to human health and cause consumers to worry about food safety.

[0005] 2. Bacteria can easily develop resistance to chemical preservatives, which can weaken their effectiveness. Furthermore, physical methods like high-temperature sterilization are limited by their ability to destroy the nutrients and flavors in mango wine.

[0006] Therefore, we proposed a method that can effectively prevent and control bacterial contamination without affecting the quality and safety of mango wine. Summary of the Invention

[0007] In response to the shortcomings of the existing technology, the present invention provides a method for preventing and controlling bacterial contamination in mango wine production. Through an innovative process flow and a natural antibacterial combination, the method effectively solves the problem that bacterial contamination is difficult to control in the existing technology, improves the quality and safety of mango wine, and at the same time meets consumers' demand for natural and healthy food, thereby solving the above-mentioned problems.

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preventing and controlling bacterial contamination in mango wine production, comprising the following steps:

[0009] Raw material pretreatment: Select pest-free mangoes that are 80-90% mature. Wash them in running water for 5-10 minutes, then soak them in an ozone solution (ozone concentration 20-30 mg / L) for 3-5 minutes to remove dust, pesticide residue, and some microorganisms from the mango surface. Next, peel and core the mangoes, cut them into small pieces 1-2 cm long, and blanch them in hot water at 85-90°C for 40-60 seconds to inactivate oxidase activity and prevent browning. This also preliminarily kills surface microorganisms and reduces the initial bacterial load. After blanching, the mangoes are quickly cooled to room temperature with cold water before being pulped to produce mango pulp. During the pulping process, a composite enzyme preparation is added at a mass ratio of 0.15-0.25% of the mango pulp, wherein the composite enzyme preparation is composed of pectinase, cellulase and hemicellulase in a mass ratio of 2-3:1-2:1-1.5, so as to decompose the complex polysaccharides and fiber structures in the mango cell wall, improve the juice yield, and at the same time destroy the integrity of the cell wall of miscellaneous bacteria, thereby enhancing the subsequent sterilization effect.

[0010] Pre-fermentation sterilization: Place the mango pulp in a cleaned and disinfected fermentation tank and pasteurize the tank and mango pulp. The sterilization temperature is controlled at 72-76°C for 15-20 minutes to effectively kill most harmful microorganisms in the mango pulp, while avoiding overheating that could damage the pulp's nutrients and flavor. The fermentation tank is then quickly cooled to 22-26°C to create a suitable temperature for alcohol fermentation.

[0011] Bacteria control during fermentation: 0.1-0.3% of the mango pulp's mass is added to the cooled mango pulp for alcohol fermentation. A natural antimicrobial composition is also added at 0.08-0.15% of the mango pulp's mass. The natural antimicrobial composition consists of 30-40% chitosan, 20-30% tea polyphenols, 15-25% citric acid, and 10-20% natural spice extracts (such as cinnamaldehyde and eugenol).

[0012] Chitosan can form a dense protective film on the surface of mango pulp to prevent the invasion of external bacteria. At the same time, it can interact with the charged particles in the fermentation liquid, change the permeability of the bacterial cell membrane, and inhibit the growth and metabolism of bacteria. Tea polyphenols have strong antioxidant and antibacterial properties, and can interact with key biological macromolecules such as proteins and nucleic acids in bacterial cells, destroying their normal physiological functions. Citric acid can not only adjust the pH value of the fermentation liquid to 3.2-3.8, creating an acidic environment that is not conducive to the growth of bacteria, but also has a certain chelating effect, which can combine with metal ions and interfere with the metabolic process of bacteria. Natural spice extracts have unique volatile components, which can further enhance the antibacterial effect and form a multi-faceted bacteria prevention and control system.

[0013] During the fermentation process, precise temperature control equipment maintains the fermentation temperature at 26-28°C, and a pH meter monitors the pH in real time to ensure it remains stable between 3.2 and 3.8. A progressive aeration and stirring strategy is employed to provide an appropriate amount of oxygen during the initial fermentation phase to promote the growth and metabolism of brewer's yeast. As fermentation progresses, the aeration rate is gradually reduced, gradually transitioning the fermentation environment to an anaerobic state, which promotes alcohol production while inhibiting the growth of aerobic bacteria. Throughout the fermentation process, samples are regularly taken to monitor bacterial counts and alcohol content to assess control effectiveness and the fermentation progress.

[0014] Post-fermentation processing: After alcohol fermentation is complete, the fermentation liquid is post-ripened and stabilized using cold treatment technology. The fermentation liquid is refrigerated at -3-0°C for 8-12 days to allow impurities and fine particles in the wine to gradually settle, further inhibiting the activity of bacteria. High-speed centrifugation is then performed at 4000-6000 rpm for 15-20 minutes to remove sediment and impurities, resulting in a clarified mango wine. Finally, under a sterile environment, food-grade sulfur dioxide is added as a supplementary preservative at a rate of 0.08-0.12% by weight of the mango wine to extend the shelf life of the mango wine and ensure stable quality throughout its shelf life.

[0015] A method for preventing and controlling bacterial contamination in mango wine production is specifically applied to the industrial production of mango wine. By implementing this method throughout various stages, including raw material pretreatment, pre-fermentation sterilization, bacterial control during fermentation, and post-fermentation processing, it significantly reduces the risk of bacterial contamination during mango wine production, improves product quality and safety, and reduces product losses caused by bacterial contamination. This method brings substantial economic benefits to the company while satisfying consumer demand for high-quality, naturally safe mango wine. The method has broad application prospects.

[0016] Beneficial effects

[0017] The present invention provides a method and application for preventing and controlling bacterial contamination in mango wine production. Compared with the existing technology, it has the following advantages:

[0018] 1. Efficient prevention and control of foreign bacteria: Through the synergistic effect of multiple steps, including ozone water cleaning, blanching, pasteurization and the addition of natural antibacterial compounds, it can effectively kill and inhibit foreign bacteria in the mango wine production process, reduce the risk of foreign bacterial contamination, and ensure the stability and safety of the product.

[0019] 2. Natural and safe: The natural antibacterial composition used is composed of natural ingredients such as chitosan, tea polyphenols, citric acid and natural spice extracts. It is non-toxic and harmless to the human body, meets consumers' demand for natural and healthy food, and avoids the safety hazards that may be caused by traditional chemical preservatives.

[0020] 3. Optimize fermentation conditions: By precisely controlling the fermentation temperature, pH value, ventilation, and stirring methods, the alcohol fermentation process can be optimized, the fermentation efficiency and wine quality can be improved, and the mango wine can have a higher alcohol content and richer flavor substances, thereby improving the taste and quality of the product.

[0021] 4. Extending the shelf life: Combining post-treatment processes such as cold treatment, centrifugal separation and the appropriate addition of sulfur dioxide can further improve the stability and anti-pollution ability of mango wine, extend the shelf life of the product, and reduce product losses during storage and transportation.

[0022] 5. Easy to operate and low cost: The method of the present invention has a simple and easy operation process and is easy to industrially apply. The raw materials and equipment used are low in cost and will not significantly increase production costs. It provides enterprises with an economically feasible solution for the prevention and control of mango wine bacteria. DETAILED DESCRIPTION

[0023] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0024] Example 1

[0025] A method for preventing and controlling bacterial contamination in mango wine production, comprising:

[0026] Raw material pretreatment: Select pest-free mangoes at 85% maturity, rinse in running water for 8 minutes, then soak in an ozone solution with a concentration of 25 mg / L for 4 minutes. The mangoes are peeled and pitted, cut into 1.5 cm squares, blanched in 88°C hot water for 50 seconds, quickly cooled to room temperature with cold water, and then beaten to produce mango pulp. During the beating process, a complex enzyme preparation (0.2% by weight of the mango pulp) is added. The complex enzyme preparation consists of pectinase, cellulase, and hemicellulase in a mass ratio of 3:1.5:1.

[0027] Sterilization before fermentation: Place the mango pulp in a cleaned and sterilized fermentation tank and pasteurize the tank and mango pulp at 74°C for 18 minutes. Then quickly cool the tank to 24°C.

[0028] Prevention and control of foreign bacteria during the fermentation process: 0.2% of the mass of brewer's yeast was added to the cooled mango pulp for alcohol fermentation. At the same time, 0.12% of the mass of the mango pulp was added to a natural antibacterial composition, which consisted of chitosan (35%), tea polyphenols (25%), citric acid (20%) and natural spice extract (20%). During the fermentation process, the fermentation temperature was controlled at 27°C, and the pH value was monitored and adjusted in real time using a pH meter to stabilize it at 3.5. A progressive ventilation and stirring strategy was adopted to provide an oxygen volume fraction of 8% at the initial stage of fermentation. As the fermentation progressed, the ventilation volume was gradually reduced to an oxygen volume fraction of 2%. Regular sampling was performed to detect the number of foreign bacteria and the alcohol content. The results showed that the number of foreign bacteria remained at an extremely low level throughout the fermentation process, and the alcohol fermentation proceeded smoothly.

[0029] Post-fermentation treatment: After alcoholic fermentation, the fermented liquor is refrigerated at -2°C for 10 days and then centrifuged at 5,000 rpm for 18 minutes to obtain clarified mango wine. Finally, under a sterile environment, food-grade sulfur dioxide is added as a secondary preservative at a rate of 0.1% by weight of the mango wine.

[0030] Example 2

[0031] This embodiment provides a technical solution based on the first embodiment:

[0032] Raw material pretreatment: Select 80% mature, pest-free mangoes, rinse them in running water for 6 minutes, then soak them in an ozone solution with a concentration of 20 mg / L for 5 minutes. The mangoes are peeled and pitted, cut into 1 cm squares, blanched in 85°C hot water for 60 seconds, quickly cooled to room temperature with cold water, and then beaten to produce mango pulp. During the beating process, a complex enzyme preparation (0.15% by weight of the mango pulp) is added. The complex enzyme preparation consists of pectinase, cellulase, and hemicellulase in a mass ratio of 2:1:1.

[0033] Sterilization before fermentation: Place the mango pulp in a cleaned and sterilized fermentation tank and pasteurize the tank and mango pulp at 72°C for 20 minutes. Then quickly cool the tank to 22°C.

[0034] Bacteria prevention and control during the fermentation process: 0.1% of the mass of the mango pulp is added to the cooled mango pulp with brewer's yeast for alcohol fermentation, and 0.08% of the mass of the mango pulp is added. The natural antibacterial composition consists of chitosan (40%), tea polyphenols (20%), citric acid (25%) and natural spice extract (15%). During the fermentation process, the fermentation temperature is controlled at 26°C, and the pH value is monitored and adjusted in real time using a pH meter to stabilize at 3.2. A progressive ventilation and stirring strategy is adopted to provide an oxygen volume fraction of 10% at the initial stage of fermentation. As the fermentation progresses, the ventilation volume is gradually reduced to an oxygen volume fraction of 3%. The results of regular sampling and detection show that this method can effectively inhibit the growth of bacteria and ensure the normal progress of the fermentation process, but the alcohol content in the later stage of fermentation is slightly lower than that in Example 1.

[0035] Post-fermentation processing: After alcoholic fermentation, the fermentation broth is refrigerated at -3°C for 8 days and then centrifuged at 4000 rpm for 20 minutes to obtain clarified mango wine. Finally, under a sterile environment, food-grade sulfur dioxide is added as a supplemental preservative at a rate of 0.08% by weight of the mango wine.

[0036] Example 3

[0037] This embodiment provides a technical solution:

[0038] Raw material pretreatment: Select pest-free mangoes that are 90% mature and in good condition, rinse them in running water for 10 minutes, then soak them in an ozone solution with a concentration of 30 mg / L for 3 minutes. The mangoes are peeled and pitted, cut into 2 cm pieces, blanched in 90°C hot water for 40 seconds, quickly cooled to room temperature with cold water, and then beaten to produce mango pulp. During the beating process, a complex enzyme preparation (0.25% by weight of the mango pulp) is added. The complex enzyme preparation consists of pectinase, cellulase, and hemicellulase in a mass ratio of 3:2:1.5.

[0039] Sterilization before fermentation: Place the mango pulp in a cleaned and sterilized fermentation tank and pasteurize the tank and mango pulp at 76°C for 15 minutes. Then quickly cool the tank to 28°C.

[0040] Prevention and control of foreign bacteria during the fermentation process: 0.3% of the mass of the mango pulp is added to the cooled mango pulp for alcohol fermentation with brewer's yeast, and 0.15% of the mass of the mango pulp is added. The natural antibacterial composition consists of chitosan (30%), tea polyphenols (30%), citric acid (15%) and natural spice extract (25%). During the fermentation process, the fermentation temperature is controlled at 28°C, and the pH value is monitored and adjusted in real time using a pH meter to stabilize it at 3.8. A progressive ventilation and stirring strategy is adopted to provide an oxygen volume fraction of 6% at the initial stage of fermentation. As the fermentation progresses, the ventilation volume is gradually reduced to an oxygen volume fraction of 1%. This method shows a strong ability to inhibit foreign bacteria in the early stage of fermentation, but due to the relatively high pH value, there is a slight rebound trend of foreign bacteria in the later stage of fermentation, but it is still much lower than the traditional method.

[0041] Post-fermentation treatment: After alcoholic fermentation, the fermented liquor is refrigerated at 0°C for 12 days and then centrifuged at 6,000 rpm for 15 minutes to obtain clarified mango wine. Finally, under a sterile environment, food-grade sulfur dioxide is added as a supplemental preservative at a rate of 0.12% by weight of the mango wine.

[0042] At the same time, the contents not described in detail in this specification belong to the existing technology well known to those skilled in the art.

[0043] Comparative test

[0044] In order to verify the effect of the method of the present invention on the prevention and control of miscellaneous bacteria and its impact on the quality of mango wine, the following comparative tests were conducted:

[0045] 1. Experimental group: mango wine was produced using the method of Example 1 of the present invention.

[0046] 2. Traditional chemical preservative group: During the production of mango wine, 0.1% potassium sorbate was added as a preservative according to the traditional method, and other steps were the same as the experimental group.

[0047] 3. Blank control group: no bacteria control measures were taken.

[0048] After 3 months of storage under the same storage conditions, the three groups of samples were subjected to the following tests and evaluations:

[0049] Bacteria detection: The number of bacteria in mango wine was determined by plate dilution coating method. The results showed that:

[0050] 1. The number of foreign bacteria in the test group samples was extremely small, with an average of less than 10 foreign bacteria per milliliter of wine.

[0051] 2. The average number of foreign bacteria in each milliliter of wine in the traditional chemical preservative group was about 50, and some drug-resistant foreign bacteria were detected.

[0052] 3. The average number of foreign bacteria in each milliliter of wine in the blank control group exceeded 1,000, and the samples showed obvious signs of deterioration, such as odor and turbidity.

[0053] This shows that the method of the present invention can significantly reduce the number of miscellaneous bacteria in mango wine, effectively inhibit the growth and reproduction of miscellaneous bacteria, and the prevention and control effect is better than the traditional chemical preservative method.

[0054] The color, aroma, taste and flavor of the three groups of mango wine were evaluated by sensory evaluation, and the flavor substances in the wine were analyzed and detected using gas chromatography-mass spectrometry (GC-MS).

[0055] Sensory evaluation: The mango wine in the experimental group had a golden and translucent color, a rich and pure mango aroma, a mellow and harmonious taste, a sweet and sour taste, and a long aftertaste; the mango wine in the traditional chemical preservative group had a slightly dull color, a lighter mango aroma, a slightly bland taste, and a slight chemical smell; the mango wine in the blank control group had a turbid color, poor aroma, a sour and astringent taste, and a distinct odor.

[0056] Flavor Compound Analysis: GC-MS analysis revealed that the experimental mango wine contained abundant flavor compounds, including esters, alcohols, and aldehydes. The levels of esters such as ethyl acetate and ethyl butyrate were 23.5% and 18.7% higher, respectively, than those in the traditional chemical preservative group. These esters are key contributors to the aroma of mango wine. Furthermore, the ethanol content in the experimental mango wine was moderate at 12.8% (v / v), slightly higher than the 12.2% (v / v) in the traditional chemical preservative group. This indicates that the method of the present invention facilitates the fermentation process, increasing alcohol yield and the synthesis of flavor compounds.

[0057] Furthermore, nutrient content measurements of the three groups of samples revealed that the experimental group retained higher levels of nutrients, such as vitamin C and vitamin A, at 89.3% and 82.7%, respectively, compared to 76.5% and 68.9%, respectively, in the group treated with traditional chemical preservatives. The blank control group, severely contaminated by bacteria, experienced significant nutrient loss, with retention rates of only 58.2% and 51.3%, respectively. This demonstrates that the method, while effectively preventing and controlling bacterial contamination, can better preserve nutrients in mango wine, enhancing the product's nutritional value.

[0058] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0059] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preventing and controlling bacterial contamination in mango wine production, characterized in that: The following steps are involved: Step 1: Select mangoes that are 80% to 90% mature and free of pests and diseases. Wash, peel, remove the core, cut into small pieces, and blanch at 85-90°C for 40-60 seconds. Step 2: beating the mango pulp to obtain mango pulp, adding a composite enzyme preparation of 0.15-0.25% by weight of the mango pulp during the beating process, wherein the composite enzyme preparation is composed of pectinase, cellulase and hemicellulase in a mass ratio of 2-3:1-2:1-1.5; Step 3: Place the mango pulp in a fermentation tank, pasteurize the fermentation tank and the mango pulp at a temperature of 72-76°C for 15-20 minutes, and then cool to 22-26°C. Step 4: Add 0.1-0.3% of the mass of mango pulp to the cooled mango pulp for alcohol fermentation with brewer's yeast, and at the same time add 0.08-0.15% of the mass of mango pulp with a natural antibacterial composition, the natural antibacterial composition comprising the following components in percentage by mass: Composition: chitosan 30-40%, tea polyphenols 20-30%, citric acid 15-25%, natural spice extract 10-20%; Step 5: During the fermentation process, the fermentation temperature is controlled at 26-28°C and the pH value is between 3.2-3.8; Step 6: After the alcohol fermentation is completed, the fermentation liquid is cold treated at a temperature of -3-0°C for 8-12 days; Step 7: Centrifugal separation is then performed at a rotation speed of 4000-6000 r / min for 15-20 minutes to obtain clarified mango wine, and 0.08-0.12% by weight of food-grade sulfur dioxide is added to the mango wine as an auxiliary preservative.

2. The method for preventing and controlling bacterial contamination in mango wine production according to claim 1, wherein: Before the blanching treatment, the mangoes are soaked and cleaned in an ozone aqueous solution with an ozone concentration of 20-30 mg / L for 3-5 minutes.

3. The method for preventing and controlling bacterial contamination in mango wine production according to claim 1, wherein: During the fermentation process, a progressive ventilation and stirring method is adopted, providing an oxygen volume fraction of 6-10% at the initial fermentation stage, and gradually reducing the ventilation volume to an oxygen volume fraction of 1-3% as the fermentation proceeds.

4. The method for preventing and controlling bacterial contamination in mango wine production according to claim 1, wherein: The natural spice extract is one or a combination of cinnamaldehyde and eugenol.

5. Application of the method for preventing and controlling bacterial contamination in mango wine production according to claim 1 in the industrial production of mango wine.