Lily and fingered citron juice wine and preparation method thereof

Abstract

The invention discloses lily and fingered citron juice wine and a preparation method thereof, and belongs to the technical field of wine processing. The lily and fingered citron juice wine comprises the following raw material components: base wine and dry substance raw materials added according to the mass percent of the base wine, the dry substance raw materials comprise 1 to 1.5 percent of fingered citron, 1 to 1.5 percent of lily, 0.2 to 0.6 percent of longan aril, 0.2 to 0.6 percent of lemon juice, 0.01 to 0.02 percent of grapefruit flower and 3 to 5 percent of fructo-oligosaccharide. The preparation method comprises the following steps: treating base wine with activated carbon, adding fingered citron, lily, grapefruit flower and longan aril, introducing CO2, sealing, leaching at room temperature, filtering, adding lemon juice and fructo-oligosaccharide, and uniformly mixing to obtain the lily and fingered citron juice wine. The method can effectively solve the problems of low extraction efficiency, poor flavor and the like in the prior art, and enhances the probiotic function of the product.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of liquor processing, and relates to a lily bergamot liquor and a preparation method thereof, in particular to a preparation process of herbal compound liquor using innovative CO2 impregnation technology, which is particularly suitable for efficient extraction of active ingredients from dense materials such as bergamot and lily. BACKGROUND

[0002] In the field of herbal compound liquor production, the preparation of products using bergamot and lily as raw materials has long relied on traditional soaking methods, but this process has significant drawbacks. On the one hand, the pectin in bergamot and the cell wall structure of lily can hinder the dissolution of active ingredients. Under normal temperature and pressure soaking mode, the extraction rate of active ingredients is generally less than 40%, resulting in low utilization rate of raw materials and high production cost. On the other hand, long-term alcohol soaking environment can easily cause oxidation and degradation of terpenes. Studies have shown that the loss rate of bergamot limonoids can exceed 50%, which not only causes a large amount of functional ingredients to be lost, but also directly affects the flavor stability and sensory quality of the product. For example, CN118853333A discloses a method for making functional plant liquor, which involves pretreating components such as lily and longan meat and then adding them to white liquor for soaking and fermentation at 24-30℃ for 85-95 days. CN106119039A discloses a red wolfberry liquor and a preparation method thereof, which involves crushing components including bergamot and lily and then soaking them in white liquor to form a soaking solution, with a soaking time of 15-60 days.

[0003] However, some existing technologies have improved the traditional process. For example, CN120505160A discloses a GHT liquor and a preparation method thereof, which uses homologous medicinal materials including lily, and prepares the liquor through a process of stepwise extraction, compound blending, ultrasonic-assisted homogenization, dynamic aging, and membrane filtration. CN110317703A discloses a health-care liquor made from common homologous plant raw materials such as bergamot, which is prepared by high-temperature decoction extraction, concentration, drying, crushing, reduction, blending, precipitation, and filtration. Although these improved processes shorten the time, the complexity of the process significantly increases the production cost, making it difficult to meet the demand for efficient and high-quality production.

[0004] Therefore, it is an urgent need to develop a more efficient and flavor-preserving extraction technology for the upgrading of herbal liquor technology. SUMMARY

[0005] The technical problem to be solved by the present application is the low extraction efficiency, long production cycle, and large loss of active ingredients in the traditional liquor production process.

[0006] To achieve the above objectives, the technical solutions adopted by the present application are as follows: In a first aspect, the present application provides a preparation method of lily and bergamot liqueur, comprising the following steps: S1. Pre-treating base liquor, and powdering bergamot, lily, grapefruit flower and longan meat; S2. Mixing the pre-treated base liquor with the powder of bergamot, lily, grapefruit flower and longan meat in a container, sealing after CO2 is introduced, and then extracting at room temperature to obtain filtrate; S3. Mixing the filtrate with lemon juice and fructo-oligosaccharide to obtain lily and bergamot liqueur.

[0007] In the step S1, the pre-treatment method of base liquor is as follows: adding pure water to reduce the concentration of 65-70% vol strong-flavor liquor to 30-35% vol, then adding 0.5-1% activated carbon by mass, and then filtering and clarifying after adsorption for 24-48 h.

[0008] In the step S1, the powdering method of bergamot, lily and grapefruit flower is as follows: washing, drying and then crushing bergamot, lily and grapefruit flower to 80-100 mesh.

[0009] In the step S1, the powdering method of longan meat is as follows: shock crushing longan meat to 80-100 mesh after quick freezing at-196℃ for 30 s.

[0010] In the step S2, the adding amount of bergamot powder is 1-1.5% by mass of base liquor, the adding amount of lily powder is 1-1.5% by mass of base liquor, the adding amount of grapefruit flower powder is 0.01-0.02% by mass of base liquor, and the adding amount of longan meat powder is 0.2-0.6% by mass of base liquor.

[0011] In the step S2, the CO2 is introduced into the container to replace the air therein until the container is completely filled with CO2.

[0012] In the step S2, the CO2 pressure in the container after sealing is controlled to be 0.2-0.5 MPa.

[0013] In the step S2, the extraction time is 8-12 h.

[0014] In the step S3, the adding amount of lemon juice is 0.2-0.6% by mass of base liquor, and the adding amount of fructo-oligosaccharide is 3-5% by mass of base liquor.

[0015] In a second aspect, the present application provides lily and bergamot liqueur prepared by the above preparation method, wherein the raw material components include base liquor, and dry material added by mass percentage of base liquor; the dry material includes 1-1.5% of bergamot, 1-1.5% of lily, 0.2-0.6% of longan, 0.2-0.6% of lemon juice, 0.01-0.02% of grapefruit flower and 3-5% of fructo-oligosaccharide.

[0016] The beneficial effects of the present application are: the present application uses CO2 extraction process to increase the flavone extraction rate in the liquor by 1.5-2.6 times compared with the traditional method, the production cycle is shortened to 8-12 hours, and the extraction efficiency is significantly improved. Combined with the removal of wine base odor by activated carbon pretreatment, the prepared liquor better presents the natural and coordinated fragrance of bergamot, lily and grapefruit flower, and has a mellow taste, solving the problems of aging taste, oxidation taste and poor flavor stability of the products of the traditional process. In addition, the CO2 extraction process of the present application is completed at room temperature and 0.2-0.5 MPa gas pressure, the loss of heat-sensitive components is small, the participation of CO2 also has a certain effect of preservation and stability, so that the final product has clear color, pure flavor, stable properties and long shelf life.

[0017] The present application solves the problems of low extraction efficiency and poor flavor in the prior art by optimizing the raw material ratio and adopting an innovative CO2 extraction process. The total flavone, total phenol and total polysaccharide contents of the prepared liquor product are significantly increased, the DPPH free radical and ABTS free radical scavenging rates are improved, and the antioxidant capacity is significantly improved. In addition, the additional addition of fructooligosaccharides in the formula and the synergistic effect of lemon juice enhance the intestinal health function, so that the product not only has antioxidant function, but also has the characteristics of enhancing probiotic function, meeting the needs of modern consumers for healthy drinks. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The figure is a process flow diagram of the preparation method of the lily bergamot liquor. DETAILED DESCRIPTION

[0019] In order to make the technical problems, technical solutions and beneficial effects to be solved in the present application more clear and explicit, the present application will be further described in detail in combination with the embodiments. Unless otherwise defined, all scientific and technical terms used in the present application have the same meaning as understood by those skilled in the art.

[0020] A lily bergamot liquor, the raw material components of which include base liquor, and also include dry matter raw materials added in percentage of base liquor mass; the dry matter raw materials include bergamot 1-1.5%, lily 1-1.5%, longan 0.2-0.6%, lemon juice 0.2-0.6%, grapefruit flower 0.01-0.02% and fructooligosaccharides 3-5%; the base liquor has an alcohol content of 30-35%vol. The process flow diagram of the preparation method of the lily bergamot liquor is as shown in the figure. Figure 1The base liquor is pretreated, and bergamot, lily, grapefruit flower and longan meat are powdered; the pretreated base liquor, the bergamot powder, the lily powder, the grapefruit flower powder and the longan meat powder are mixed in a container, CO2 is introduced, and then the container is sealed and immersed at room temperature, and a filtrate is obtained by filtration; the filtrate is mixed with lemon juice and fructooligosaccharide to obtain lily bergamot liquor.

[0021] In an embodiment of the present application, the pretreatment method of the base liquor is as follows: the Luzhou-flavor liquor with an alcohol content of 65-70%vol is diluted to 30-35%vol by adding purified water, and 0.5-1% of activated carbon by mass of the liquor is added, and the activated carbon is adsorbed for 24-48 hours, and then the liquor is filtered and clarified to effectively remove the peculiar smell in the base liquor. In order to meet the market demand for low-alcohol liquor, the alcohol content of the base liquor is limited to 30-35%vol, preferably 35%vol. Those skilled in the art should understand that the preparation method of the liquor described in the present application is applicable to base liquor with any alcohol content in principle; if the alcohol content of the original liquor is already 30-35%vol, the original liquor can also be directly used as the base liquor after activated carbon treatment.

[0022] In an embodiment of the present application, the introduction of CO2 is as follows: CO2 is continuously introduced into the container to gradually replace the air therein until the container is completely filled with CO2, and then the container is sealed, and the CO2 pressure in the sealed container is controlled to be 0.2-0.5MPa. In the present application, the raw materials are crushed and then added to the base liquor, which aims to increase the contact area between the dry material and the base liquor. In the present application, the air in the sealed container is completely replaced by CO2, so that the extraction process is completed at room temperature and in an anaerobic environment. CO2 gas can diffuse and penetrate into the micropore structure of the raw materials, strengthening the mass transfer process. A stable low-pressure environment can promote the dissolution of components, and the extraction rate of flavonoids, polysaccharides and other effective components is significantly improved compared with the traditional method, and the extraction time is also greatly shortened to 8-12 hours, and the extraction efficiency is significantly improved. At the same time, the anaerobic environment effectively inhibits the loss and oxidation deterioration of flavor substances and active ingredients during long-time alcohol extraction, and the prepared liquor can maximize the retention of natural flavor and functional component activity of the raw materials.

[0023] The existing supercritical CO2 extraction method needs to make CO2 in supercritical state and special equipment, control the temperature above 31°C and the gas pressure above 7.38 MPa, use the characteristics of high permeability of gas and strong solubility of liquid to carry out extraction, and CO2 is the solvent body in the process. The equipment is complex and the cost is high. The method of the present application is carried out in a CO2 atmosphere in a normal temperature and low pressure environment. Compared with the supercritical CO2 extraction, the present application has great difference in CO2 state, action principle and equipment requirement. The pressure and temperature of the present application are significantly lower than those of the supercritical CO2 extraction, and the equipment requirement is simple, which is more suitable for conventional liquor production.

[0024] The scheme of the present application will be explained by listing specific examples. Those skilled in the art will understand that the following examples are only used to illustrate the present application and should not be regarded as limiting the scope of the present application. If the specific technology or condition is not specified in the examples, it is carried out according to the technology or condition described in the literature in the art or according to the product instruction. If the reagent or instrument is not specified by the manufacturer, it is a conventional product that can be obtained by market purchase.

[0025] I. Preparation of Lily Bergamot Liquor, specifically comprising the following steps.

[0026] (1) Base liquor pretreatment: take 480 mL of 68%vol strong-flavor white liquor, add 520 mL of pure water to reduce the degree to 35%vol, then add 8 g of activated carbon, mix and adsorb for 48 h, then filter and clarify to obtain 35%vol base liquor for standby.

[0027] (2) Dry matter raw material: grind dried bergamot, lily and grapefruit powder to 100 mesh, impact grind the longan meat to 100 mesh after quick freezing at -196°C for 30 s to obtain bergamot powder, lily powder, grapefruit powder and longan meat powder for standby.

[0028] (3) Preparation of liquor.

[0029] Example 1: take 15 g of bergamot powder, 15 g of lily powder, 5 g of longan meat powder and 0.1 g of grapefruit powder, and pour into a pressure-resistant extraction tank, inject 1000 mL of base liquor, flush with CO2 and seal (gas pressure 0.2 MPa), and immerse and extract at room temperature for 8 h, then filter to obtain filtrate; add 5 g of lemon juice and 50 g of fructooligosaccharide to the filtrate and mix to obtain 1 L of lily bergamot liquor.

[0030] Example 2: take 15 g of bergamot powder, 15 g of lily powder, 5 g of longan meat powder and 0.1 g of grapefruit powder, and pour into a pressure-resistant extraction tank, inject 1000 mL of base liquor, flush with CO2 and seal (gas pressure 0.2 MPa), and immerse and extract at room temperature for 12 h, then filter to obtain filtrate; add 5 g of lemon juice and 50 g of fructooligosaccharide to the filtrate and mix to obtain 1 L of lily bergamot liquor.

[0031] Comparative Example 1: 15 g of finger citron powder, 15 g of lily powder, 5 g of longan pulp powder and 0.1 g of grapefruit flower powder were loaded into an extraction bottle, 1000 mL of base liquor was injected, and the extraction bottle was placed at room temperature for 48 h of extraction, and a filtrate was obtained by filtration; 5 g of lemon juice and 50 g of levan were added to the filtrate and mixed to obtain 1 L of lily finger citron liqueur.

[0032] II. Product detection 1. The liqueurs prepared in Example 1, Example 2 and Comparative Example 1 were subjected to physicochemical data determination, and the results are shown in Table 1.

[0033] Table 1. Physicochemical data As can be seen from Table 1, the lily finger citron liqueurs prepared in Example 1 and Example 2 have significantly higher contents of total phenols, total flavonoids, total polysaccharides and other main active ingredients than Comparative Example 1. The total flavonoid content of Example 1 is 2.6 times that of Comparative Example 1, indicating that the extraction efficiency of functional ingredients is significantly improved by the present application. The liqueurs prepared in Examples 1-2 have darker color, indicating that more natural pigments are dissolved; and lower turbidity value, indicating that the wine body is clearer and more transparent, and has better stability. The total extract content of Comparative Example 1 is the highest, but the effective active ingredients (such as flavonoids) are lower, indicating that the traditional process extracts more ineffective impurities or macromolecular substances, and the present application has an advantage in selectively extracting target active ingredients.

[0034] 2. The liqueurs prepared in Example 1, Example 2 and Comparative Example 1 were subjected to activity analysis, and the determination results are shown in Table 2.

[0035] Determination of DPPH free radical scavenging ability: 2 mL of wine and an equal amount of 0.1 mmol / L DPPH ethanol solution were placed at room temperature in the dark for 30 min, and then the absorbance at 517 nm was measured. Trolox was used as a positive control. The DPPH free radical scavenging ability was expressed as the equivalent amount of Trolox.

[0036] Determination of ABTS free radical scavenging ability: 1 mL of wine sample and 3 mL of ABTS working solution were shaken, and the absorbance at 734 nm was measured after 30 min of reaction at room temperature in the dark. Trolox was used as a positive control. The DPPH free radical scavenging ability was expressed as the equivalent amount of Trolox.

[0037] Table 2. Antioxidant capacity As shown in Table 2, the antioxidant capacity of the liquor prepared by the method of the present application is much higher than that of the product prepared by the traditional process. The DPPH free radical scavenging capacity of Example 1 is about 1.95 times that of Comparative Example 1; the ABTS free radical scavenging capacity is also 1.56 times that of Comparative Example 1. It is shown that the CO2 extraction method of the present application can more effectively extract and retain substances with antioxidant activity (such as flavonoids and phenols) while greatly shortening the extraction time, so that the liquor product has more outstanding biological activity and health efficacy, and solves the problem of oxidation loss of active ingredients caused by long cycle and low efficiency in the traditional process.

[0038] 3. GC-MS analysis was performed on the liquor prepared in Example 1, Example 2 and Comparative Example 1, and the results are shown in Table 3 and Table 4.

[0039] Table 3 Ester compounds As shown in Table 3, the content of key flavor ester compounds in the liquor prepared by the method of the present application is generally higher than that of the liquor prepared by the traditional process (Comparative Example 1). For example, in Examples 1 and 2, ethyl acetate, which gives the main fruit and floral aroma of the liquor body, is greatly improved compared with Comparative Example 1; ethyl lactate, which contributes to the thick liquor body and creamy aroma, is also much higher than Comparative Example 1. In addition, most esters such as ethyl butyrate and ethyl valerate also show the same trend. This shows that the process of the present application can more effectively extract or retain aroma precursor substances in the raw materials, and inhibit the hydrolysis of esters in the anaerobic environment, thereby generating and accumulating more rich and harmonious ester aroma compounds, and improving the fruitiness, fullness and flavor intensity of the liquor.

[0040] Table 4 Other compounds As shown in Table 4, the content of higher alcohols (such as propanol, 1-butanol and 3-methylbutanol) in Examples 1 and 2 is significantly higher than that in Comparative Example 1, and these substances can impart rich alcohol aroma and aroma-enhancing effect to the liquor body in appropriate amounts. At the same time, the content of acetal, which has a pleasant fruity and wine aroma, is much higher than that in Comparative Example 1, which greatly improves the aroma quality of the product. In addition, the content of furfuryl alcohol in Comparative Example 1 is much higher than that in Examples 1 and 2, and excessive furfuryl alcohol can produce an unpleasant bitter and rough taste. This shows that the traditional long-time extraction process is prone to induce the formation of undesirable flavor substances, while the CO2 immersion process of the present application can effectively inhibit the formation of such undesirable flavors.

Claims

1. A method for preparing lily and bergamot liqueur, characterized in that, Includes the following steps: S1. Pre-treat the base liquor and grind Buddha's hand, lily, pomelo flower, and longan pulp into powder; S2. The pretreated base wine is mixed with Buddha's hand powder, lily powder, pomelo flower powder and longan pulp powder in a container, CO2 is introduced and then sealed. The mixture is then extracted at room temperature and filtered to obtain the filtrate. S3. Add lemon juice and fructooligosaccharides to the filtrate and mix well to obtain lily bergamot liqueur.

2. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S1, the pretreatment method for the base liquor is as follows: add purified water to dilute the strong-aroma liquor (65-70% vol) to 30-35% vol, then add 0.5-1% of its mass of activated carbon, adsorb for 24-48 hours, and then filter and clarify.

3. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S1, the method for making powder from Buddha's Hand, lily, and pomelo flowers is as follows: wash, dry, and then grind the Buddha's Hand, lily, and pomelo flowers to 80-100 mesh.

4. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S1, the method for making longan pulp into powder is as follows: after the longan pulp is quick-frozen in liquid nitrogen at -196℃ for 30 seconds, it is impact-crushed to 80~100 mesh.

5. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S2, the amount of Buddha's hand powder added is 1 to 1.5% of the base wine mass, the amount of lily powder added is 1 to 1.5% of the base wine mass, the amount of pomelo flower powder added is 0.01 to 0.02% of the base wine mass, and the amount of longan pulp powder added is 0.2 to 0.6% of the base wine mass.

6. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S2, the introduction of CO2 specifically involves introducing CO2 into the container to gradually replace the air inside until the container is completely filled with CO2.

7. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S2, the CO2 pressure in the sealed container is controlled to be 0.2~0.5MPa.

8. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S2, the extraction time is 8-12 hours.

9. The method for preparing lily and bergamot liqueur according to claim 1, characterized in that: In step S3, the amount of lemon juice added is 0.2-0.6% of the weight of the base wine, and the amount of fructooligosaccharides added is 3-5% of the weight of the base wine.

10. The lily and bergamot liqueur prepared by the method according to any one of claims 1 to 9, characterized in that: Its raw material components include base liquor, as well as dry matter raw materials added by weight percentage of base liquor; the dry matter raw materials include 1-1.5% Buddha's hand, 1-1.5% lily, 0.2-0.6% longan, 0.2-0.6% lemon juice, 0.01-0.02% pomelo flower and 3-5% fructooligosaccharides.

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