Natural high-brewing tea wine technology through mixed fermentation of longan, grapes and jasmine tea

Abstract

The invention relates to the technical field of wine brewing, and discloses a natural high-brewing wine brewing process by mixed fermentation of longan, grapes and jasmine tea, which comprises the following steps: (1) raw material preparation: selecting longan grapes in Jiaodong peninsula producing area, removing stems and crushing to obtain grape juice; the Fujian and Fuzhou jasmine tea is quantitatively analyzed and selected through a GC-MS technology, and the benzyl acetate content of the jasmine tea ranges from 20.3 mu g / g to 35.2 mu g / g; synchronously preparing tea polysaccharide microcapsules: performing water extraction, alcohol precipitation and purification on Fujian and Fuzhou jasmine tea to obtain tea polysaccharide, mixing the tea polysaccharide with beta-cyclodextrin according to the mass ratio of 1: (3-5), and preparing the tea polysaccharide microcapsules with the particle size of 5-10 microns by adopting a spray drying method; (2) first cold extraction: mixing the grape juice with jasmine tea and tea polysaccharide microcapsules, wherein the addition amount of the jasmine tea is 2-5% of the mass of the grape juice; by precisely controlling the low alcohol content and the residual sugar content, the low-alcohol-content and low-burden-content beverage conforms to the slightly-smoked and low-burden consumption trend, the product flavor difference is remarkable, and the requirements of young consumer groups are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing, in particular to a natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation. BACKGROUND

[0002] In the prior art, tea-flavored alcoholic beverages are mostly made by directly soaking base wine or blending tea extract, the process is simple, the tea aroma is mostly floating, which is easy to escape or distort in processing, and the integration with the wine body is harsh. Although there are attempts to add tea leaves in the fermentation stage, the fermentation process will significantly change or cover the delicate floral aroma. On the other hand, traditional grape sparkling wine has a single flavor, which is difficult to meet the market demand for low alcohol content and rich flavor. In particular, there is a significant gap in the existing technology for the deep flavor fusion of Chinese unique jasmine tea and grape base wine, and the realization of a high-bubble wine product with both good aroma level and round mouthfeel.

[0003] Therefore, we propose a natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation to solve the problem. SUMMARY

[0004] (I) Technical problems solved In view of the shortcomings of the prior art, the present application provides a natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation, which solves the problems in the background art.

[0005] (II) Technical solutions In order to achieve the above purpose, the present application provides the following technical solutions: a natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation, comprising the following steps: (1) Raw material preparation: selecting Jiaodong Peninsula longan grape, crushing after removing stems to obtain grape juice; selecting Fujian Fuzhou jasmine tea by GC-MS quantitative analysis, the content of benzyl acetate in the jasmine tea is in the range of 20.3-35.2 μg / g; simultaneously preparing tea polysaccharide microcapsules, the jasmine tea from Fujian Fuzhou is extracted with water, precipitated with alcohol, and purified to obtain tea polysaccharides, which are mixed with β-cyclodextrin at a mass ratio of 1:3-5, and tea polysaccharide microcapsules with a particle size of 5-10 μm are prepared by spray drying method; (2) First cold extraction: mixing grape juice with jasmine tea and tea polysaccharide microcapsules, the addition amount of jasmine tea is 2%-5% of the mass of grape juice, and the addition amount of tea polysaccharide microcapsules is 0.5%-1% of the mass of grape juice, and the mixture is soaked at 0~4℃ for 20-24 hours, and then the grape juice is separated from the solid-liquid mixture to obtain grape juice; (3) Main fermentation and wine lees aging: inoculate Saccharomyces cerevisiae QA23 into grape juice, and carry out the first tank fermentation at 14-16℃ until the alcohol content reaches 5±0.5%vol; then inoculate aroma-producing yeast KL71, and carry out the second fermentation at 12-14℃ until the carbon dioxide pressure reaches 0.5±0.05MPa; after the fermentation is completed, carry out wine lees contact aging for 40 days, and gently stir the barrel every 10 days during the aging; (4) Secondary cold extraction: mix the wine after aging with jasmine tea again, and the addition amount of jasmine tea is 2%-5% of the mass of the wine; soak for 24-28 hours at 0-4℃, and separate the tea residue; (5) Flavor enhancement and stabilization treatment: add 0.02%-0.05% of natural jasmonate glucoside enzyme to the wine after secondary cold extraction, and carry out enzyme hydrolysis at 8-10℃ for 12-16 hours; then carry out frozen filtration at -4 to -2℃, and extend the freezing time to 72 hours; (6) Aseptic filling: adopt nitrogen filling process, and control the oxygen content to be lower than 5mg / L during the filling process to obtain the final product.

[0006] Preferably, the process parameters of spray drying in step (1) are as follows: inlet air temperature 160-180℃, outlet air temperature 80-90℃, feeding speed 10-15mL / min, and atomization pressure 0.3-0.5MPa.

[0007] Preferably, the inoculation amount of Saccharomyces cerevisiae QA23 in step (3) is 0.08%-0.12% (w / v), and the inoculation amount of aroma-producing yeast KL71 is 0.05%-0.08% (w / v).

[0008] Preferably, the stirring speed of gentle stirring in step (3) is 5-8r / min, and each stirring lasts for 15-20 minutes.

[0009] Preferably, the natural jasmonate glucoside enzyme in step (5) is derived from jasmine flower petals, and is used after extraction and ultrafiltration purification, and the enzyme activity is ≥100U / mL.

[0010] Preferably, 0.1%-0.2% of ascorbic palmitate can be added to the tea polysaccharide microcapsules in step (1) as an antioxidant to improve the stability of the microcapsules.

[0011] Preferably, in the secondary cold extraction process in step (4), ultrasonic assisted extraction is adopted, the ultrasonic power is 100-150W, the ultrasonic time is 30-60 minutes, and the ultrasonic temperature is kept at 0-4℃.

[0012] Preferably, after the frozen filtration in step (5), 0.01%-0.03% of grape skin anthocyanin extract is added to the wine to enhance the color stability and antioxidant capacity of the wine body.

[0013] Preferably, before the step (6) of aseptic filling, the wine bottle is subjected to plasma sterilization treatment, the sterilization time is 3-5 minutes, and the sterilization power is 200-300W.

[0014] Another technical problem to be solved by the present application is to provide a natural high-bubble tea wine prepared by the method, the product alcohol content is 5±0.5%vol, the residual sugar content is 80±5g / L, the carbon dioxide pressure is 0.5±0.05MPa, the tea polysaccharide content is 0.3-0.8g / L, the total antioxidant capacity is greater than or equal to 1500umol / L, and the shelf life is extended to 18 months.

[0015] (Three) beneficial effects Compared with the prior art, the present application provides a natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation, which has the following beneficial effects: 1. The present application adopts a double-stage cold extraction process to accurately integrate jasmine fragrance, avoids the damage of fermentation to the fragrance, realizes the natural integration of grape fruit aroma and jasmine tea aroma, and the fragrance is three-dimensional and persistent.

[0016] 2. The present application adopts low-temperature fermentation combined with wine mud aging technology, gives the wine body a delicate bubble and a round taste, has a yeast autolysis flavor, is rich in layers and has no astringency.

[0017] 3. The present application accurately controls low alcohol content and residual sugar content, which meets the "micro-intoxication low burden" consumption trend, the product flavor is significantly different, and it meets the needs of young consumers. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present application will be described clearly and completely in combination with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0019] Embodiment one: raw material preparation: longan grapes produced in Jiaodong Peninsula are selected, the grapes are crushed after removing stems to obtain grape juice; Guangxi Hengxian jasmine tea with a benzyl acetate content of 28.5ug / g is selected by GC-MS technology; tea polysaccharide microcapsules are prepared, the tea polysaccharide obtained by water extraction, alcohol precipitation and purification of the jasmine tea is mixed with β-cyclodextrin at a mass ratio of 1:4, and the tea polysaccharide microcapsules with a particle size of 8um are prepared by spray drying method (inlet air temperature 170℃, outlet air temperature 85℃, feeding speed 12mL / min, atomization pressure 0.4MPa), and 0.15% ascorbyl palmitate is added as an antioxidant.

[0020] First cold extraction: grape juice was mixed with jasmine tea (3% addition) and tea polysaccharide microcapsules (0.8% addition), and then soaked at 2°C for 22 hours. The grape juice was separated from the solid residue.

[0021] Main fermentation and lees aging: 0.1% (w / v) of Saccharomyces cerevisiae QA23 was inoculated into the grape juice, and the first tank fermentation was carried out at 15°C until the alcohol content reached 5.0% vol. Then, 0.06% (w / v) of aroma-producing yeast KL71 was inoculated, and the second fermentation was carried out at 13°C until the carbon dioxide pressure reached 0.5 MPa. After the fermentation was completed, the wine was aged in lees for 40 days. Every 10 days, the wine was gently stirred at a speed of 6 r / min for 20 minutes.

[0022] Second cold extraction: the aged wine was mixed with jasmine tea (3% addition), and then soaked at 2°C for 26 hours. The tea residue was separated.

[0023] Flavor enhancement and stabilization treatment: 0.03% of natural jasmine ketoside enzyme (enzyme activity 120 U / mL) was added to the wine, and then enzymolysis was carried out at 9°C for 14 hours. Subsequently, the wine was frozen and filtered at -3°C for 72 hours. After filtration, 0.02% of grape skin anthocyanin extract was added.

[0024] Sterile filling: the wine bottles were sterilized by plasma (power 250W, time 4 minutes). The filling process was carried out under nitrogen protection, and the oxygen content was controlled to be less than 5 mg / L to obtain the finished product.

[0025] Example 2: Raw material preparation: Longan grape produced in Jiaodong Peninsula was selected, and the grape juice was obtained after removing the stems and crushing. The jasmine tea produced in Fuzhou, Fujian Province, with a benzyl acetate content of 32.1 μg / g was selected. Tea polysaccharide microcapsules were prepared by mixing tea polysaccharide and β-cyclodextrin at a ratio of 1:5, and the spray drying parameters were as follows: inlet air temperature 180°C, outlet air temperature 90°C, feed rate 15 mL / min, atomization pressure 0.5 MPa, particle size 10 μm, and 0.2% ascorbyl palmitate was added.

[0026] First cold extraction: 5% jasmine tea and 1% tea polysaccharide microcapsules were added to the grape juice, and then soaked at 0°C for 24 hours. The grape juice was separated from the solid residue.

[0027] Main fermentation and lees aging: 0.12% (w / v) of Saccharomyces cerevisiae QA23 was inoculated, and the fermentation was carried out at 16°C until the alcohol content reached 5.5% vol. Then, 0.08% (w / v) of aroma-producing yeast KL71 was inoculated, and the fermentation was carried out at 14°C until the carbon dioxide pressure reached 0.55 MPa. The wine was aged in lees for 40 days, and every 10 days, the wine was stirred at a speed of 8 r / min for 18 minutes.

[0028] Secondary cold extraction: 5% jasmine tea was added into the wine, and the mixture was immersed at 0℃ for 28 hours. Then, 150W ultrasonic assisted extraction was performed for 60 minutes (temperature kept at 0℃), and the tea residue was separated.

[0029] Flavor enhancement and stabilization treatment: 0.05% natural jasmonate glycosidase (enzyme activity 150U / mL) was added, and enzymolysis was performed at 10℃ for 16 hours. Then, the mixture was frozen at -2℃ for 72 hours, and 0.03% grape skin anthocyanin extract was added.

[0030] Sterile filling: the wine bottles were plasma sterilized (300W, 5 minutes), and nitrogen filling was performed to control the oxygen content to be ≤4mg / L, and the finished product was obtained.

[0031] Example 3: Raw material preparation: Jiaodong Peninsula longan grape juice was obtained by removing stems and crushing; Sichuan Qianwei jasmine tea with a benzyl acetate content of 20.3μg / g was selected; tea polysaccharide microcapsules were mixed at a ratio of 1:3, and the spray drying parameters were as follows: inlet air temperature 160℃, outlet air temperature 80℃, feeding speed 10mL / min, atomization pressure 0.3MPa, particle size 5μm, and 0.1% ascorbyl palmitate was added.

[0032] First cold extraction: 2% jasmine tea and 0.5% tea polysaccharide microcapsules were added into the grape juice, and the mixture was immersed at 4℃ for 20 hours, and then solid-liquid separation was performed.

[0033] Main fermentation and lees aging: 0.08% (w / v) Saccharomyces cerevisiae QA23 was inoculated, and fermentation was performed at 14℃ until the alcohol content was 4.5%vol; 0.05% (w / v) aroma-producing yeast KL71 was inoculated, and fermentation was performed at 12℃ until the carbon dioxide pressure was 0.45MPa; 40 days of lees aging was performed, and the wine was stirred at 5r / min for 15 minutes every 10 days.

[0034] Secondary cold extraction: 2% jasmine tea was added into the wine, and the mixture was immersed at 4℃ for 24 hours. Then, 100W ultrasonic assisted extraction was performed for 30 minutes, and the tea residue was separated.

[0035] Flavor enhancement and stabilization treatment: 0.02% natural jasmonate glycosidase (enzyme activity 100U / mL) was added, and enzymolysis was performed at 8℃ for 12 hours. Then, the mixture was frozen at -4℃ for 72 hours, and 0.01% grape skin anthocyanin extract was added.

[0036] Sterile filling: the wine bottles were plasma sterilized (200W, 3 minutes), and nitrogen filling was performed to control the oxygen content to be ≤5mg / L, and the finished product was obtained.

[0037] Experimental example Preparation of jasmine tea Selection of tea leaves The study on Chinese jasmine tea production area were analyzed and control product evaluation, finally selected Guangxi Hengxian, Guangxi Hengxian, Sichuan Qianwei three production areas.

[0038] Guangxi Hengxian jasmine tea: the largest jasmine flower production and tea processing base in the country. High yield, cost-effective, strong and vigorous aroma.

[0039] Guangxi Hengxian jasmine tea: the traditional origin and core production area of jasmine tea, exquisite technology. High quality, fresh and clear aroma, fresh and clear aroma, and sufficient flavor. The high-end representatives of Zhenghe jasmine silver needle and others.

[0040] Sichuan Qianwei jasmine tea: using Sichuan local "Bitan Piaoxue" technology, the characteristic is a small amount of petals, sweet aroma.

[0041] Tea composition analysis Through GC-MS technology to quantitatively analyze the key aroma components of jasmine tea in three places, combined with principal component analysis and linear discriminant analysis to establish a model for rapid and accurate traceability of origin.

[0042] Sample pretreatment and GC-MS analysis Sample preparation: 30 representative jasmine tea samples were collected from three places, crushed and passed through a 40 mesh sieve; Aroma enrichment: 1.00 g of tea sample was accurately weighed into a 20 mL headspace bottle, 5 μL of internal standard (0.1 μg / μL cyclohexanone-d12) was added, 60 ℃ equilibrium for 10 min, 50 / 30 μm DVB / CAR / PDMS fiber head adsorption for 40 min; GC-MS conditions: Chromatographic column: DB-WAX (60 m x 0.25 mm x 0.25 μm); Programmed temperature: 40 ℃ for 3 min, 3 ℃ / min to 100 ℃, then 5 ℃ / min to 230 ℃ for 10 min; Ion source: EI source, 70 eV, mass scan range 35-450 amu.

[0043] Quantitative analysis of aroma components The following characteristic aroma components were quantified by internal standard method (unit: μg / g), the content range of jasmine tea in three places is shown in the following table:

[0044] In summary, the jasmine tea with benzyl acetate content in the range of 20.3-35.2 μg / g is preferred, and the jasmine tea produced in Guangxi Hengxian.

[0045] Control of physicochemical indicators Its physicochemical properties are as follows:

[0046] While embodiments of the application have been shown and described, it is to be understood that the application is not limited to the details of the embodiments described, since numerous changes, modifications, substitutions and variations can be made thereto without departing from the spirit and scope of the application as defined by the appended claims and their equivalents.

Claims

1. A natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation, characterized by, The method comprises the following steps: (1) raw material preparation: selecting Longyan grape produced in Jiaodong Peninsula as raw material, crushing the grape and obtaining grape juice; selecting jasmine tea produced in Fuzhou, Fujian by GC-MS quantitative analysis, the content of benzyl acetate in the jasmine tea is in the range of 20.3-35.2 μg / g; preparing tea polysaccharide microcapsules, the tea polysaccharide is obtained by water extraction, alcohol precipitation and purification of jasmine tea produced in Fuzhou, Fujian, and the tea polysaccharide is mixed with β-cyclodextrin at a mass ratio of 1:3-5, and the tea polysaccharide microcapsules with a particle size of 5-10 μm are prepared by spray drying; (2) first cold extraction: mixing grape juice with jasmine tea and tea polysaccharide microcapsules, the addition amount of jasmine tea is 2%-5% of the mass of grape juice, and the addition amount of tea polysaccharide microcapsules is 0.5%-1% of the mass of grape juice, and the mixture is soaked at 0~4℃ for 20-24 hours, and then the grape juice is obtained by solid-liquid separation; (3) main fermentation and wine lees aging: inoculating Saccharomyces cerevisiae QA23 into the grape juice, and performing first tank fermentation at 14~16℃ until the alcohol content reaches 5±0.5%vol; then inoculating aroma-producing yeast KL71, and performing second fermentation at 12~14℃ until the carbon dioxide pressure reaches 0.5±0.05 MPa, and then performing wine lees contact aging for 40 days, and gently stirring the tank every 10 days during the aging; (4) second cold extraction: mixing the wine after aging with jasmine tea again, the addition amount of jasmine tea is 2%-5% of the mass of wine, and the mixture is soaked at 0~4℃ for 24-28 hours, and then the tea residue is separated; (5) flavor enhancement and stabilization treatment: adding 0.02%-0.05% of natural jasmonate glucosidase into the wine after the second cold extraction, and performing enzymolysis at 8~10℃ for 12-16 hours; then performing freeze filtration at-4 to-2℃, and prolonging the freezing time to 72 hours; (6) sterile filling: adopting nitrogen protection filling process, and controlling the oxygen content to be lower than 5 mg / L during the filling process, and finally obtaining the product.

2. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (1), the process parameters of spray drying are as follows: inlet air temperature 160-180℃, outlet air temperature 80-90℃, feeding speed 10-15 mL / min, and atomization pressure 0.3-0.5 MPa.

3. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (3), the inoculation amount of Saccharomyces cerevisiae QA23 is 0.08%-0.12% (w / v), and the inoculation amount of aroma-producing yeast KL71 is 0.05%-0.08% (w / v).

4. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (3), the stirring speed of gentle stirring is 5-8 r / min, and each stirring lasts for 15-20 minutes.

5. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (5), the natural jasmonate glucosidase is derived from jasmine flower petals, and is used after extraction and ultrafiltration purification, and the enzyme activity is ≥100 U / mL.

6. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (1), 0.1%-0.2% of ascorbyl palmitate can be added into the tea polysaccharide microcapsules as an antioxidant to improve the stability of the microcapsules.

7. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, In step (4), ultrasonic assisted extraction is adopted during the second cold extraction, the ultrasonic power is 100-150 W, the ultrasonic time is 30-60 minutes, and the ultrasonic temperature is kept at 0~4℃.

8. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, Step (5) after the cold filtration, to the wine 0.01%-0.03% grape skin anthocyanins extract, enhance the wine color stability and antioxidant capacity.

9. The natural high-bubble tea wine process of longan grape and jasmine tea mixed fermentation according to claim 1, characterized in that, Step (6) before aseptic filling, the wine bottle plasma sterilization treatment, sterilization time is 3-5 minutes, sterilization power is 200-300W.

10. The natural high-foaming tea wine prepared by the method of any one of claims 1-9, characterized in that, The product alcohol content is 5±0.5%vol, residual sugar content is 80±5g / L, carbon dioxide pressure is 0.5±0.05MPa, tea polysaccharide content is 0.3-0.8g / L, total antioxidant capacity is greater than or equal to 1500μmol / L, shelf life is extended to 18 months.

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