A preparation process of Hubei crabapple honey wine

Abstract

The present invention relates to a preparation process of Hubei crabapple honey wine. Hubei crabapple leaves are washed and cleaned of impurities, dried, crushed and sieved for later use, Hubei crabapple leaf powder is weighed, added with ethanol solution, ultrasonically extracted, hydrolyzed with cellulose, and then centrifuged to obtain the supernatant for enzyme inactivation. The obtained Hubei crabapple extract is diluted with water to obtain Hubei crabapple liquid, honey is added, and dissolved to obtain Hubei crabapple honey liquid, which is sterilized. Yeast, Hubei crabapple liquid, and honey are mixed and placed in an incubator for activation and culture to obtain activated yeast; the obtained activated yeast is added to the obtained Hubei crabapple honey liquid and fermented by semi-sealed shaking; the lees are removed by filtration and then fermented, chitosan is added, and refrigerated for clarification, and the supernatant is obtained; potassium metabisulfite is added for sterilization to obtain the finished Hubei crabapple honey wine. The obtained finished wine is golden, clear, and translucent in color, uniform in quality, and has the unique fragrance of Hubei crabapple leaves, a strong honey aroma, and a clear wine taste.

Description

Technical Field

[0001] The invention belongs to the technical field of Hubei crabapple production, and particularly relates to a preparation process of Hubei crabapple honey wine. Background Art

[0002] The Hubei crabapple is a deciduous tree of the genus Malus in the Rosaceae family, known for its medicinal and edible properties. It grows on mountain slopes or in valleys at altitudes between 50 and 2,900 meters, earning its name from its origin in Hubei. Rich in flavonoids and polyphenols, these plants, grown in the Wuling Mountains, are effective scavengers of hydroxyl free radicals, exhibiting antioxidant, hypoglycemic, lipid-lowering, antibacterial, anti-inflammatory, and lipid-regulating properties. Their medicinal value is now listed in the "Quality Standards for Traditional Chinese Medicines in Hubei Province." In 2014, the Ministry of Health approved "Hubei crabapple (tea crabapple) leaves" as a new food ingredient in Announcement No. 20. As a unique plant resource of Hubei, Hubei crabapple leaves have a long history of being used to brew refreshing teas to relieve summer heat and have proven medicinal value. The product's processing, utilization, and application prospects are promising. In the April 2020 issue of Volume 41, Issue 8 of the journal Food Research and Development, an article published: "The development of a Hubei crabapple leaf beverage uses crabapple leaves as the primary ingredient, brewing a tea infusion as the fermentation broth, which is then fermented by yeast into a low-alcohol beverage." By designing a beverage recipe and then blending it with other sensory factors, a fermented crabapple leaf beverage is created. However, this technology uses the tea from Hubei crabapple leaves as the fermentation liquid, making it difficult to fully extract and release the unique color, aroma, and flavor components of the crabapple leaves through hot water soaking. Using only sugar as the main carbon source for fermentation results in a single aroma. Furthermore, the product is a low-alcohol beverage (alcohol content <1%) that has been blended with citric acid, β-cyclodextrin, and other ingredients, lacking the original flavor of Hubei crabapple leaves and resulting in a poor taste. Summary of the Invention

[0003] In view of the problems existing in the prior art, the present invention provides a preparation process of Hubei crabapple honey wine.

[0004] The technical solution adopted by the present invention to solve the above technical problems is:

[0005] A preparation process of Hubei crabapple honey wine comprises the following steps:

[0006] 1) Pretreatment of Malus hupehensis leaves: Wash and remove impurities from the Malus hupehensis leaves, dry, crush and sieve, and set aside. Weigh the Malus hupehensis leaf powder, add ethanol solution, perform ultrasonic extraction, add cellulose enzymatic hydrolysis, centrifuge, collect the supernatant, heat, cool and set aside.

[0007] 2) dissolving honey: adding the Hubei crabapple extract obtained in step 1) to honey and water to dissolve and obtain Hubei crabapple honey liquid;

[0008] 3) Sterilization: sterilize the Hubei Begonia honey liquid prepared in step 2) and cool it to obtain a fermentation stock solution;

[0009] 4) Yeast activation: Mix yeast, Hubei crabapple extract, and honey, and place in an incubator for activation and culture to obtain activated yeast;

[0010] 5) Inoculation: Under sterile conditions, the activated yeast obtained in step 4) is added to the fermentation solution obtained in step 3) and fermented in a semi-sealed manner;

[0011] 6) Fermentation: shake fermentation;

[0012] 7) Filter to remove the wine lees;

[0013] 8) static fermentation;

[0014] 9) adding chitosan to the product obtained in step 8), refrigerating and clarifying the product, and taking the supernatant;

[0015] 10) Sterilize to obtain the finished product.

[0016] Preferably, in the step 1), the drying temperature is 55-65° C., the drying time is 7-9 hours, the powder is crushed through a 100-mesh sieve, and the powder is set aside. The ratio of the Hubei crabapple leaf powder to the ethanol solution is 1.00:20 (g / mL);

[0017] The volume fraction of the ethanol solution is 70%, the ultrasonic conditions are: 90-110W, and the extraction time is 30-35min;

[0018] The amount of cellulase was 2.5% (mass of the total extract (m / v), the enzymatic hydrolysis time was 50-55 min, and the enzymatic hydrolysis temperature was 45-55°C;

[0019] The centrifugation conditions are: 3500-4500 r / min for 5-15 minutes, and the supernatant is heated above 80-90°C for 12-17 minutes to inactivate the enzyme.

[0020] Further preferably, in the step 1), the drying temperature is 55-65° C., the drying time is 7-9 hours, the powder is crushed through a 100-mesh sieve, and the powder is set aside. The ratio of the Hubei crabapple leaf powder to the ethanol solution is 1.00:20 (g / mL);

[0021] The volume fraction of the ethanol solution is 70%, the ultrasonic conditions are: 100W, extraction time is 30-35min; the cellulase amount is 2.5% (m / v) (relative to the mass of the total extract), the enzymatic hydrolysis time is 50-55min, the temperature is 45-55°C, the centrifugal conditions are: centrifugation at 4000r / min for 10min, and the supernatant is heated above 85°C for 15min.

[0022] Preferably, in the step 2), the Hubei crabapple extract and water are diluted in a volume ratio of (2.5-3.5):2 (ml:ml) to form Hubei crabapple liquid, and then honey is dissolved. The amount of honey added is 15-25% of the total mass of the system (honey and Hubei crabapple liquid) (calculated based on the density of honey being 1.4 g / ml).

[0023] Further preferably, in the step 2), water is added to dilute the Hubei Begonia extract and then the honey is dissolved, the ratio of Hubei Begonia extract to water is 3:2 (ml:ml), and the amount of honey added is 20% of the total mass of the Hubei Begonia extract after dilution with water (calculated based on the density of honey being 1.4 g / ml);

[0024] In step 2), the dissolution conditions are: stirring in a 65°C water bath for 10 min.

[0025] Preferably, in step 3), the Hubei crabapple honey liquid is sterilized at 80-85° C. for 15-30 minutes and cooled to below 40° C.

[0026] Preferably, in step 4), the solid-liquid ratio of yeast, Hubei crabapple liquid, and honey is (0.5-1.5):(15-25):

[0027] (0.3-0.5)g / ml / g.

[0028] Further preferably, in step 4), the solid-liquid ratio of yeast, Hubei crabapple liquid and honey is 1:20:0.4 g / ml / g, and the activation culture is carried out at 36° C. for 30 min.

[0029] Preferably, in step 5), the fermentation sealing method adopted is semi-sealed fermentation.

[0030] Preferably, in step 6), the fermentation temperature is 20-22° C., the shaking speed is 73-78 r / min, and the fermentation time is 165-170 h.

[0031] Preferably, in step 8), the wine lees are removed and then left to stand at a temperature of 4° C., and the fermentation time is 6-8 days.

[0032] Preferably, in step 9), the proportion of chitosan added is 0.8-1.2% of the total volume, and the clarification time is 18-22 hours.

[0033] Preferably, in step 10), potassium metabisulfite is added before sterilization, and the amount of potassium metabisulfite added is 28-32 mg / L.

[0034] The present invention uses sugar and honey as the main carbon sources for fermentation, which can bring about a unique mellow flavor comparable to that of the product. At the same time, honey fermentation can enhance the overall antioxidant activity of the product and improve the product grade. The present invention performs mixed fermentation after raw material extraction, yeast activation mode and fermentation process control, and does not add any auxiliary materials during the entire process, so that the product is both faithful to the original flavor of Hubei crabapple leaves and has an overall layered taste brought by mixed fermentation.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] 1. The yeast activation method uses a mixture of Hubei Begonia liquid and honey for joint activation. The yeast activation system is consistent with the fermentation system, thus ensuring high yeast survival rate, high activity and high product conversion rate when the yeast is inoculated into the raw materials after activation. At the same time, the nutrients in honey and Hubei Begonia liquid are more comprehensive, which is conducive to the growth and reproduction of yeast. The resulting product has an unexpected fermentation flavor and taste compared to that of simple sugar activation.

[0037] 2. Ultrasonic-assisted ethanol extraction of active ingredients from Hubei crabapple leaves is used as the main raw material for fermentation, which can effectively and comprehensively obtain water-soluble and alcohol-soluble substances in Hubei crabapple leaves, making the fermentation liquid rich in nutrition, distinct in taste and mellow in aroma.

[0038] 3. Using honey instead of sugar as the main carbon source and mixed fermentation with Hubei crabapple liquid can increase the biological health function of the product and improve the product quality. The product has a rich Hubei crabapple flavor while also obtaining the slightly tipsy feeling brought by fermented alcohol.

[0039] 4. Shaking fermentation during fermentation is beneficial for the yeast that sinks to the bottom to fully contact with the sugar, and to fully form alcohols, esters, acids, sugar dioxide and other substances by decomposing the sugar; the semi-closed fermentation method can discharge part of the generated carbon dioxide on the one hand to avoid excessive acidity after dissolving in water and inhibiting fermentation; on the other hand, the carbon dioxide dissolved in water makes the wine taste bubbly, which is more stimulating to the senses and has a richer taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The effect of liquid-to-water ratio on the sensory properties of Hubei Haitang honey wine;

[0041] Figure 2 Effects of fermentation time on the sensory properties of Hubei Haitang honey wine;

[0042] Figure 3 Effect of honey addition amount on the sensory properties of Hubei Begonia honey wine;

[0043] Figure 4 Effect of yeast inoculum size on the sensory properties of Hubei Haitang honey wine;

[0044] Figure 5 The effect of clarification time on the absorbance of wine;

[0045] Figure 6 Effect of clarifier concentration on wine turbidity;

[0046] Figure 7 Finished products with three different activation methods;

[0047] Figure 8 Finished products with different ways of adding Hubei crabapple;

[0048] Figure 9 Finished products from two different fermentation methods. DETAILED DESCRIPTION

[0049] In order to better understand the present invention, the contents of the present invention are further explained in conjunction with the embodiments and drawings below. However, in order to enable ordinary technicians in this field to fully understand the technical solutions and beneficial effects of the present invention, the present invention is further explained in conjunction with specific embodiments below. The embodiments are merely simple examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0050] Example 1

[0051] Preparation process:

[0052] Hubei crabapple leaves → wash → remove impurities → dry → crush → sieve → extract → add honey and water → stir in water bath → sterilize → inoculate yeast → shake fermentation and culture for 168 hours → remove lees → let stand at 4℃ for 7 days → clarify and take supernatant → sterilize → finished product.

[0053] 1) Pretreatment of Malus hupehensis leaves: Wash and remove impurities from the Malus hupehensis leaves, dry, crush and sieve, and set aside. Weigh the Malus hupehensis leaf powder, add ethanol solution, perform ultrasonic extraction, add cellulose enzymatic hydrolysis, centrifuge, and heat the supernatant for later use.

[0054] 2) dissolving honey: adding the Hubei crabapple extract obtained in step 1) to honey and water to dissolve and obtain Hubei crabapple honey liquid;

[0055] 3) Sterilization: sterilize the Hubei crabapple honey liquid prepared in step 2) and cool it to obtain a fermentation raw material liquid;

[0056] 4) Yeast activation: Mix yeast, Hubei crabapple extract, and honey, and place in an incubator for activation and culture to obtain activated yeast;

[0057] 5) Inoculation: Under sterile conditions, the activated yeast obtained in step 4) is added to the fermentation solution obtained in step 3) and fermented in a semi-sealed manner;

[0058] 6) Fermentation: shake fermentation;

[0059] 7) Filter to remove the wine lees;

[0060] 8) Post-fermentation: static fermentation;

[0061] 9) Clarification: Add chitosan to the product obtained in step 8) and refrigerate to clarify, and take the supernatant;

[0062] 10) Add potassium metabisulfite for sterilization to obtain the finished product.

[0063] In the step 1), the drying temperature is 60° C., the drying time is 8 h, the powder is crushed through a 100-mesh sieve, and the powder is weighed at 1.00:20 (g / mL) of the Hubei crabapple leaf powder;

[0064] The volume fraction of ethanol solution was 70%, and the ultrasonic conditions were: 100W, extraction for 30min;

[0065] The amount of cellulase was 2.5% (mass of the total extract (m / v)), the enzymatic hydrolysis time was 50 min, and the enzymatic hydrolysis temperature was 50°C;

[0066] The centrifugation conditions were as follows: 4000 r / min for 10 min and the supernatant was heated at 85°C for 15 min.

[0067] In the step 2), the Hubei crabapple extract is diluted with water and the honey is melted, the ratio of Hubei crabapple extract to water is 3:2 (ml:ml), and the amount of honey added is 20% of the total mass of the Hubei crabapple extract after dilution with water (calculated based on the density of honey being 1.4 g / ml);

[0068] In step 2), the dissolution conditions are: stirring in a 65°C water bath for 10 min.

[0069] In the step 3), the Hubei crabapple honey liquid is sterilized at 80-85° C. for 15-30 minutes and cooled to below 40° C.

[0070] In step 4), the solid-liquid ratio of yeast, Hubei crabapple liquid, and honey is 1:20:0.4 g / ml / g, and activation culture is carried out at 36° C. for 30 min.

[0071] In the step 5), the fermentation sealing method is semi-sealed fermentation.

[0072] In step 6), the fermentation temperature is 20° C., the shaking speed is 75 r / min, and the fermentation time is 168 h.

[0073] In the step 8), after removing the lees, the wine is allowed to stand at a temperature of 4° C. and the fermentation time is 7 days.

[0074] In the step 9), the proportion of chitosan added is 1% of the total volume, and the clarification time is 18 hours.

[0075] In the step 10), the amount of potassium metabisulfite added is 30 mg / L.

[0076] Optimization process of process parameters:

[0077] 1. Test methods

[0078] 1. Effect of liquid-to-water ratio on the sensory properties of Hubei Begonia Honey Wine:

[0079] The honey addition amount was 25%, the yeast was activated by adding white sugar with water, the yeast inoculum amount was 0.25%, the fermentation time was 168 h, the fermentation temperature was 20° C., the fermentation was allowed to stand during fermentation, and the sealing method was fully sealed fermentation, that is, steps 3) to 6) were performed using the above method, and the other method steps were the same as in Example 1, except that the liquid-to-water ratio in step 2) of Example 1 was changed; the sensory effects of the ratios of Hubei crabapple extract to water of 33:66, 50:50, 60:40, 71:28, and 66:33 (ml / ml), i.e., 1:2, 1:1, 3:2, 2:1, and 5:2, were investigated.

[0080] 2. Effect of fermentation time on the sensory properties of Hubei Begonia Honey Wine:

[0081] The liquid-to-water ratio was 3:2, the honey addition amount was 25%, the yeast was activated by adding white sugar to water, the yeast inoculum amount was 0.25%, the fermentation temperature was 20°C, the fermentation was allowed to stand, and the sealing method was fully sealed fermentation, that is, steps 3) to step 6) were performed using the above method, and the other method steps were the same as in Example 1, except that the fermentation time in step 6) in Example 1 was changed; the effects of fermentation times of 24, 72, 120, 168, and 216 h on the sensory organs were investigated.

[0082] 3. Effect of honey addition on the sensory properties of Hubei Begonia Honey Wine:

[0083] The liquid-to-water ratio was 3:2, white sugar was added to water to activate the yeast, the yeast inoculation amount was 0.25%, the fermentation time was 168 h, the fermentation temperature was 20° C., the fermentation was allowed to stand, and the sealing method was fully sealed fermentation, that is, steps 3) to 6) were performed using the above method, and the other method steps were the same as in Example 1, except that the amount of honey added in step 2) of Example 1 was changed; the sensory effects of honey addition amounts of 15%, 20%, 25%, 30%, and 35% were investigated.

[0084] 4. Effect of yeast inoculation amount on the sensory properties of Hubei Begonia honey wine:

[0085] The liquid-to-water ratio was 3:2, the fermentation time was 168 h, the honey addition amount was 25%, white sugar was added to water to activate the yeast, the fermentation temperature was 20° C., the fermentation was allowed to stand, and the sealing method was fully sealed fermentation. That is, steps 3) to 6) were performed using the above method, and the other method steps were the same as in Example 1, except that the yeast addition amount in step 4) of Example 1 was changed; the sensory effects of yeast addition amounts of 0.15%, 0.20%, 0.25%, 0.30%, and 0.35% were investigated.

[0086] 5. Orthogonal experiment

[0087] Table 1 Orthogonal design factor level test table

[0088]

[0089] 6. The effect of clarification time on the light transmittance of the wine, i.e., the other aspects are the same as in Example 1, except that the clarification time in step 9) is changed;

[0090] 1% chitosan was added and the light transmittance of the wine was examined at clarification times of 9, 12, 14, 16, 17, 18, 19, 20 and 22 h.

[0091] 7. Effect of clarifier concentration on wine turbidity. The other steps are the same as in Example 1, except for step 9) of adding clarifier.

[0092] Chitosan was added to Hubei Begonia honey wine, and the clarification time was 18 hours. The turbidity of the wine was investigated at chitosan concentrations of 0.15%, 0.25%, 0.50%, 0.75%, and 1.00%.

[0093] 8. Analysis of the basic ingredients of Hubei Begonia honey wine

[0094] 1) Flavonoids: sodium nitrite-aluminum nitrate method;

[0095] 2) Polyphenols: using the ferrous tartrate method;

[0096] 3) Total sugar: using the anthrone-sulfuric acid method;

[0097] 4) Soluble solids: using the refractometer method (GB / T 12143.1-1989);

[0098] 5) Alcohol content: measured using the alcohol meter method (GB 5009.225-2016).

[0099] 9. Activation method: the other methods are the same as those in Example 1, except for the activation method in step 4);

[0100] Add 60ml of Hubei crabapple extract to 20g of honey and make up to 100ml with water, stir in a 65℃ water bath for 10min, seal and sterilize at 80-85℃ for 15-30min; cool to below 40℃, and investigate the effects of three activation methods on the wine: yeast activated by mixing water and honey, yeast activated by mixing water and white sugar, and yeast activated by mixing Hubei crabapple extract and honey.

[0101] Activation with water and sugar: Mix 0.25g Angel Yeast, 5ml water and 0.1g sugar, and place in an incubator at 36℃ for activation and culture for 30 minutes.

[0102] Activation with water and honey: Mix 0.25g Angel Yeast, 5ml water and 0.1g honey, and place in an incubator at 36℃ for activation and culture for 30 minutes.

[0103] Activation of Hubei Begonia liquid and honey: Mix 0.25g Angel Yeast, 5ml Hubei Begonia extract and 0.1g honey, and place in an incubator at 36℃ for activation and culture for 30 minutes.

[0104] 10. The addition method of Malus hupensis is the same as that of Example 1, except that the inoculation conditions in step 5) are changed;

[0105] The differences between four fermentation methods were investigated, including fermentation with Hubei crabapple leaves, fermentation with Hubei crabapple liquid, fermentation with Hubei crabapple leaves followed by filtering the lees and then fermentation at low temperature, and fermentation with Hubei crabapple liquid followed by filtering the lees and then fermentation at low temperature.

[0106] Conditions for inoculation in step 5) of the method:

[0107] Fermentation of Hubei crabapple leaves: directly add 28g honey to 1.50g Hubei crabapple, add water to 100ml, stir in a 65℃ water bath for 10min, and seal.

[0108] Fermentation of Hubei Begonia liquid: add 28g honey to 60ml Hubei Begonia extract, add water to 100ml, stir in a 65℃ water bath for 10min, and seal.

[0109] After fermentation of Hubei crabapple leaves, filter the lees and then ferment at low temperature: add 28g honey to 1.50g Hubei crabapple, add water to 100ml, stir in a 65℃ water bath for 10min, seal; sterilize, inoculate, ferment for 168h, take the supernatant, ferment at 4℃ for 168h, clarify and take the supernatant → sterilize → finished product.

[0110] After the Hubei Begonia liquid is fermented, the lees are filtered and then fermented at low temperature: 28g honey is added to 60ml of Hubei Begonia fermented liquid, and the water is added to 100ml, and stirred in a 65℃ water bath for 10min, and sealed; sterilized, inoculated, fermented for 168h, and the supernatant was taken, fermented at 4℃ for 168h, clarified and supernatant was taken → sterilized → finished product.

[0111] 11. The effects of static fermentation and 75 rpm shaking fermentation on the wine were investigated. The other conditions were the same as in Example 1, except for the fermentation conditions in step 6):

[0112] Static fermentation: add 28g honey to 60ml Hubei Begonia extract, add water to 100ml, stir in a 65℃ water bath for 10min, and seal; pasteurize; mix 0.25g Angel Yeast, 5ml Hubei Begonia extract, and 0.1g honey, place in an incubator at 36℃ for activation and incubation for 30min, and let it stand in the incubator for fermentation for 168h, take the supernatant, ferment at 4℃ for 168h, clarify and take the supernatant → sterilize → finished product.

[0113] Shake fermentation: add 28g honey to 60ml Hubei Begonia extract, add water to 100ml, stir in a 65℃ water bath for 10min, and seal; pasteurize; mix 0.25g Angel Yeast, 5ml Hubei Begonia extract, and 0.1g honey, place in an incubator at 36℃ for activation and incubation for 30min, shake and ferment in an incubator at 75r / min for 168h, take the supernatant, ferment at 4℃ for 168h, clarify and take the supernatant → sterilize → finished product.

[0114] 12. The fermentation was carried out using open, closed, or semi-closed methods. The other methods were the same as in Example 1, except for the change in step 5).

[0115] Semi-enclosed type: Adopts a sterile breathable sealing membrane structure for microbial culture bottles (No. 201520852622.7), which is placed corresponding to the opening of the bottle mouth. The bottle mouth is sealed, and a sealing membrane breathable window structure is provided at the center of the bottle mouth seal. The sealing membrane breathable window structure includes a bottom film and a top film, and a filter medium is provided between the bottom film and the top film. The center positions of the upper and lower surfaces of the filter medium are fixedly connected to the bottom film and the top film via central glue points. The sealing structure can effectively filter and block microorganisms in the air, while ensuring the air supply inside the culture bottle. It can also effectively prevent the filter medium from misaligning or wrinkling and deforming during the culture process, thereby preventing leaks and ensuring culture safety.

[0116] Open: The opening of the culture bottle is completely open.

[0117] Closed: The opening of the culture bottle is completely closed.

[0118] 13. Sensory scoring standards

[0119] Table 2 Sensory evaluation standards for fermented wine

[0120]

[0121]

[0122] 2. Results

[0123] 1. The effect of liquid-water ratio on the sensory properties of Hubei Begonia Honey Wine. Figure 1 ,Depend on Figure 1 It can be seen that the sensory score is the highest when the material-liquid ratio is 1:1.

[0124] 2. The effect of fermentation time on the sensory properties of Hubei Begonia Honey Wine, see Figure 2 ,Depend on Figure 2 It can be seen that the sensory score is the highest when the fermentation time is 168h.

[0125] 3. The effect of honey addition on the sensory properties of Hubei Begonia Honey Wine. Figure 3 ,Depend on Figure 3 It can be seen that the sensory score is the highest when the honey addition amount is 25%.

[0126] 4. The effect of yeast inoculation on the sensory properties of Hubei Begonia Honey Wine. Figure 4 ,Depend on Figure 4 It can be seen that the sensory score is the highest when the yeast inoculation amount is 0.2%.

[0127] 5. Orthogonal experiment

[0128] Table 3 Analysis of results of orthogonal experimental design

[0129] NO. A Fermentation time (h) B. Honey addition amount (%) C yeast addition amount (%) Score 1 72 15 0.20 73.6 2 72 20 0.25 78.5 3 72 25 0.30 76.5 4 120 15 0.25 76.2 5 120 20 0.30 79.9 6 120 25 0.20 75.7 7 168 15 0.30 82.3 8 168 20 0.20 88.1 9 168 25 0.25 85.7 <![CDATA[K1]]> 76.20 77.37 79.13 <![CDATA[K2]]> 77.27 82.17 80.13 <![CDATA[K3]]> 85.37 79.30 79.57 R 4.09 1.97 0.41

[0130] Table 4 Analysis of variance of orthogonal experiment

[0131]

[0132]

[0133] Table 3-4 shows that fermentation time had the greatest impact on sensory evaluation; the order of influencing factors was A > B > C, meaning fermentation time > honey addition > yeast inoculum size. Fermentation time had a significant impact, while honey addition and yeast inoculum size had no significant effects. The optimal fermentation combination was A3B2C2, with a fermentation time of 168 hours, a honey addition of 20%, and a yeast inoculum of 0.25%. The wine fermented under these conditions had a uniform color, a distinct Hubei crabapple flavor and aroma, a full-bodied wine flavor, and a pure, clear body. The sensory evaluation score was 88.10. Based on the orthogonal test results, three validation experiments were repeated using the optimal K value, resulting in a sensory evaluation score of 88.09 ± 0.11, consistent with the orthogonal test results.

[0134] 6. The effect of clarification time on the absorbance of wine, see Figure 5 ,Depend on Figure 5 It can be seen that the absorbance is lowest when the clarification time is 18h.

[0135] 7. The effect of clarifier concentration on wine turbidity, see Figure 6 ,Depend on Figure 6 It can be seen that when the addition amount of clarifier chitosan is 1%, the turbidity of the wine is lower.

[0136] 8. Analysis of the basic ingredients of Hubei Begonia honey wine

[0137] Hubei Begonia Honey Wine had the best sensory experience when the fermentation time was 168h, the liquid-to-water ratio was 1.5:100, the honey addition amount was 20%, the yeast inoculation amount was 0.25%, and the fermentation temperature was 20℃. Three parallel experiments were conducted under these conditions to determine the flavonoids, polyphenols, polysaccharides, alcohol content, soluble solids, and alcohol content in Hubei Begonia Honey Wine.

[0138] Table 5 Analysis of basic ingredients of Hubei Begonia honey wine

[0139]

[0140] 9. Yeast activation method

[0141] Table 6 Sensory evaluation of the finished products with three different activation methods, Figure 7 These are finished products with three different activation methods.

[0142] 1) Activation with water and sugar: The wine tastes sweet and has a unique Hubei crabapple flavor aftertaste.

[0143] 2) Activation by water and honey: Rich honey aroma, multiple layers and rich aftertaste.

[0144] 3) Hubei Begonia Liquid and Honey Activation: The begonia flavor is very obvious, with honey aroma and wine aroma aftertaste with begonia fragrance.

[0145] Table 6 Sensory evaluation of finished products with three different activation methods

[0146]

[0147]

[0148] From Table 6, Figure 7 It can be determined that the best activation method is to use Hubei Begonia Liquid and honey.

[0149] 10. How to join Hubei Begonia:

[0150] Figure 8 Table 7 shows the sensory analysis of the finished products with different Hubei crabapple addition methods.

[0151] Figure 8 The pictures from left to right are:

[0152] 1) Directly add Hubei crabapple leaves for fermentation: The wine is amber in color and has a bland taste. The special flavor of Hubei crabapple leaves is bland and not obvious.

[0153] 2) Add Hubei crabapple liquid for fermentation: the wine is golden in color, has a clear taste and a rich Hubei crabapple flavor.

[0154] 3) Directly add Hubei crabapple leaves to ferment, remove the lees, and then ferment at low temperature: the wine is amber in color, has a strong honey flavor, and has a bland Hubei crabapple flavor.

[0155] 4) After adding Hubei crabapple liquid for fermentation, remove the wine lees and ferment again at low temperature: the wine is amber in color, with a mellow taste, a long sip, and a rich honey aroma. The Hubei crabapple flavor and honey aroma are distinctive.

[0156] Table 7 Sensory analysis of finished products with different addition methods of Hubei crabapple

[0157]

[0158] 11. Investigate the effects of static fermentation and 75r / min shaking fermentation on the wine:

[0159] Figure 9 Table 8 shows the sensory evaluation of the finished products obtained by two different fermentation methods.

[0160] Figure 9 The pictures from left to right are:

[0161] 1) Static fermentation: light color.

[0162] 2) Vibration fermentation: Rich in color, the aroma of honey and the fragrance of Hubei crabapple are mixed together to create a layered feeling.

[0163] Table 8 Sensory evaluation of finished products of two different fermentation methods

[0164]

[0165] 12. Investigate the effects of open, closed, and semi-closed fermentation on wine:

[0166] 1) Open: The wine has a bland taste and dark color.

[0167] 2) Closed: The wine tastes too sweet, has a high residual sugar content, and has no bubbles.

[0168] 3) Semi-closed: The wine is clear and has strong bubbles.

[0169] Table 9 Sensory analysis of three different sealed fermentation products

[0170]

[0171] The closed Hubei crabapple honey wine of the present invention has golden, clear and bright color, uniform wine quality, and has the unique fragrance of Hubei crabapple leaves, thick honey aroma and clear wine taste.

[0172] The above embodiments are merely preferred technical solutions of the present invention and should not be construed as limiting the present invention. The embodiments and features in the embodiments of this application may be arbitrarily combined with each other unless they conflict. The scope of protection of the present invention shall be the technical solutions described in the claims, including equivalent alternatives to the technical features of the technical solutions described in the claims. Equivalent alternatives and improvements within this scope are also within the scope of protection of the present invention.

Claims

1. A preparation process of Hubei Begonia honey wine, characterized in that: The following steps are involved: 1) Pretreatment of Malus hupehensis leaves: Wash and remove impurities from the leaves, dry, crush, and sieve for later use. Weigh the Malus hupehensis leaf powder, add ethanol solution, perform ultrasonic extraction, add cellulose enzyme hydrolysis, centrifuge, remove the supernatant, inactivate the enzyme, and cool for later use. The drying temperature is 55-65℃, and the drying time is 7-9h. The mixture is crushed through a 100-mesh sieve and set aside. The Hubei crabapple leaf powder: ethanol solution = 1.00:20, g / mL; The volume fraction of ethanol solution was 70%, and the ultrasonic conditions were: 90-110 W, extraction time 30-35 min; The amount of cellulase was 2.5%, m / v, the enzymatic hydrolysis time was 50-55 min, and the enzymatic hydrolysis temperature was 45-55°C; 2) Dissolving honey: Add water and honey to the Hubei crabapple extract obtained in step 1) to dissolve the solution to obtain Hubei crabapple honey solution; dilute the Hubei crabapple extract to water in a volume ratio of 2.5-3.5:2 to obtain Hubei crabapple solution, and then dissolve the honey in an amount of 15-25% of the total mass of the system, based on a honey density of 1.4 g / ml. Dissolve the solution in a water bath at 60-70°C with stirring for 5-15 minutes. 3) Sterilization: sterilize the Hubei Begonia honey liquid prepared in step 2) and cool it to obtain a fermentation stock solution; 4) Yeast activation: Mix yeast, Hubei crabapple liquid, and honey, and place in an incubator for activation and culture to obtain activated yeast. The solid-liquid ratio of yeast, Hubei crabapple liquid, and honey is (0.5-1.5): (15-25): (0.3-0.5), g / ml / g; 5) Inoculation: Under sterile conditions, add the activated yeast obtained in step 4) to the fermentation solution obtained in step 3) and ferment in a semi-sealed manner; 6) Fermentation: Shaking fermentation; 7) Filter to remove the wine lees; 8) Post-fermentation: static fermentation; 9) Clarification: Add chitosan to the product obtained in step 8) and refrigerate to clarify, and collect the supernatant; 10) Sterilize to obtain the finished product.

2. The preparation process of Hubei Begonia Honey Wine according to claim 1, wherein In the step 1), the centrifugation conditions are: 3500-4500 r / min for 5-15 min, and the supernatant is heated at 80-90° C. for 12-17 min to inactivate the enzyme.

3. The preparation process of Hubei Begonia Honey Wine according to claim 1, wherein In the step 3), the Hubei crabapple honey liquid is sterilized at 80-85° C. for 15-20 minutes and cooled to below 40° C.

4. The preparation process of Hubei Begonia Honey Wine according to claim 1, wherein In the step 5), the fermentation sealing method adopted is semi-sealed fermentation.

5. The preparation process of Hubei Begonia Honey Wine according to claim 1, wherein In step 6), the fermentation temperature is 18-22° C., the shaking speed is 73-78 r / min, and the fermentation time is 165-170 h.

6. The preparation process of Hubei Begonia Honey Wine according to claim 1, characterized in that, In the step 8), after removing the lees, the wine is allowed to stand at a temperature of 4° C. and the fermentation time is 6-8 days.

7. The preparation process of Hubei Begonia Honey Wine according to claim 1, characterized in that, In the step 9), the proportion of chitosan added is 0.8-1.2% of the total volume, and the clarification time is 18-22 hours.

8. The preparation process of Hubei Begonia Honey Wine according to claim 1, characterized in that, In the step 10), potassium metabisulfite is added before sterilization, and the amount of potassium metabisulfite added is 28-32 mg / L.

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