A kind of pine needle wine preparation process

Abstract

The invention discloses a pine needle wine preparation process, which belongs to the technical field of wine processing, and comprises the following steps: step 1, cleaning; step 2, crushing; step 3, first fermentation; step 4, second fermentation; step 5, sterilization. The pine needle wine preparation process allows pine needles to be soaked in electrolyzed water to neutralize bitter substances therein. In addition, in the second fermentation, carbonized pine needles are added, which have certain adsorption and catalytic effects, can absorb the bitterness remaining in the first fermentation, and make the fermentation substances remaining in the first fermentation further fermented. The invention has a certain innovative method, can efficiently and healthily remove the bitterness of the pine needle wine, and ensure that the prepared pine needle wine is natural and pure, so that the pine needle wine has a more mellow taste and a thicker mouthfeel.

Description

Technical Field

[0001] The invention relates to the technical field of wine processing, in particular to a preparation process of pine needle wine. Background Art

[0002] Pine needles are a kind of traditional Chinese medicinal material. They are the needles of pine trees such as Pinus armandii, Pinus huangshanii, and Pinus massoniana. According to the "Compendium of Materia Medica", "Pine is the king of all trees. Its leaves, bark, and ointment are mainly used to treat rheumatism, wind ulcers, hair growth, calm the five internal organs, strengthen yang and replenish the middle, and prolong life without hunger; long-term use can strengthen teeth and keep the complexion, make the skin jade-like, and keep the body light and young". It can be seen that pine needles have the effects of dispelling wind, activating blood circulation, calming the nerves, improving eyesight, detoxifying, and relieving itching. They are often used clinically to treat influenza, rheumatic arthritis, swelling and pain from falls, night blindness, hypertension, neurasthenia, and frostbite, sexual dysfunction, diabetes, constipation, acne, allergic rhinitis, obesity, etc., and have special therapeutic effects. Regular drinking of pine needles in water can dispel wind and activate blood circulation, improve eyesight and calm the nerves for people with high blood pressure and high blood lipids, as well as treat rheumatic joint and bone diseases. Pine needles can regulate the body through targeted diet therapy.

[0003] Pine needles are bitter, non-toxic, and have mild medicinal properties. Modern research shows that pine needles contain protein, fat, carbohydrates, rich amino acids, multiple vitamins and mineral elements. In addition, they also contain a variety of water-soluble flavonoids, including proanthocyanidins, catechins and a variety of unsaturated fatty acids that are extremely active and bioavailable in the human body. These ingredients have high functional value and can lower blood pressure, lower blood lipids, protect blood vessels, and act as antioxidants and scavenge free radicals.

[0004] At present, there are few foods made from pine needles, and most of them are pine needle oil and pine needle-related beverages. There are even fewer alcoholic beverages made from pine needles as raw materials. This is mainly because there are more bitter substances in pine needles, and most of the bitterness in pine needles is caused by substances such as volatile oils and resins, which makes the product taste poor, so the related development is slow. In the prior art, the solution to the bitterness in pine needles is usually to soak them in salt water or vinegar water. This method does not have a significant effect on removing the bitterness of pine needles, and adding other substances when preparing beverages or wine as raw materials from pine needles will have a certain impact on the flavor and taste of the prepared pine needle beverages or wines. Chinese patent (application number 201910202955.8) is a pine needle tea beverage and a preparation method thereof. Chinese patent (CN201510308189.5) is a preparation method for pine needle wolfberry yellow wine. The above patents are for preparing tea beverages and pine needle wine using pine needles as raw materials, respectively, and both also mention the use of salt water soaking.

[0005] It is very necessary to develop a pine needle wine with pure flavor and comfortable taste through reasonable improvement of the preparation process, effectively retaining the nutrition and flavor of pine needles, and the pine needle wine produced is practical and economical, and has great market promotion value. Summary of the invention

[0006] The purpose of the present invention is to overcome the above-mentioned background technical difficulties and provide a pine needle wine preparation process.

[0007] To achieve the above purpose, the technical solution adopted is: a pine needle wine preparation process, comprising the following steps:

[0008] Step 1, cleaning: clean the pine needles, then soak them in electrolyzed water, take them out and drain them;

[0009] Step 2, crushing: grind the drained pine needles into 20 mesh fine powder;

[0010] Step 3, first fermentation: put the crushed pine needles into a container, add appropriate amount of clean water, sugar and yeast, stir evenly until completely dissolved, put into a fermentation tank, place in a cool and dry place and seal for fermentation to obtain the first fermentation product;

[0011] Step 4, second fermentation: filter the first fermentation product, take the clear liquid, put it into a fermentation tank, add carbonized pine needles, place it in a cool and dry place for secondary sealed fermentation, and take it out when the wine is not obviously turbid;

[0012] Step 5, sterilization: filter the second fermented wine and pasteurize it at 90°C. After sterilization, package it.

[0013] In the step 1, the electrolyzed water is prepared by electrolyzing pure water, the electrolyte added in the electrolysis process of the electrolyzed water is sodium hydroxide, the amount of sodium hydroxide added is 1-2% of the weight of the pure water, and the electrolysis process time of the electrolyzed water is 1-2 hours;

[0014] In step 4, the carbonized pine needles are prepared by carbonizing the pine needles drained in step 1. The carbonization degree of the carbonized pine needles is 40-60%, and the amount of the carbonized pine needles added is 2-5% of the mass of the clear liquid.

[0015] Preferably, in step 1, the amount of electrolyzed water added is 5 to 10 times the weight of the pine needle raw material.

[0016] Preferably, in step 3, the white sugar is used to adjust the initial sugar content to 10-15%, the foaming yeast is prepared by foaming yeast at a water temperature of 20-30° C., and the foaming yeast inoculation amount is 2-5% of the mass of the pine needle raw material.

[0017] Preferably, in step 3, the first fermentation temperature is controlled at 25-30° C., and the fermentation time is 35-40 days.

[0018] Preferably, in step 4, the second fermentation temperature is controlled at 18-23° C., and the fermentation time is 10-15 days.

[0019] The beneficial effects of adopting the above scheme are as follows: the pine needle wine preparation process causes the pine needles to be soaked in electrolyzed water, and the hydrogen ions and oxygen ions in the electrolyzed water have a bactericidal and disinfecting effect, and can react with compounds such as volatile oils and resins in the pine needles to neutralize the bitter substances therein. In addition, in the second fermentation, carbonized pine needles are added, which have a certain adsorption and catalytic effect, can absorb the bitterness remaining in the first fermentation, and allow the fermentation substances remaining in the first fermentation to be further fermented. The present application has a certain innovative method, which can efficiently and healthily remove the bitterness of the pine needle wine, and ensure that the prepared pine needle wine is natural and pure, so that the pine needle wine tastes more mellow and has a stronger mouthfeel. DETAILED DESCRIPTION

[0020] The technical scheme of the present invention is clearly and completely described below in conjunction with the specific embodiments of the present invention. The described embodiments are only part of the embodiments of the present invention, not all. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0021] It should be understood that the following terms included in the text may be for the convenience of description and simplification of description, or are merely based on the relationship shown in the legend, rather than indicating or implying a specific relationship that is required. Technical personnel in this field need to make a broad understanding in conjunction with the full text, and it cannot be interpreted as a limitation on the present technical solution.

[0022] Terms indicating directions or positional relationships, such as “upper”, “lower”, “front”, “back”, “left”, “right”, “top”, “bottom”, “inside”, “outside”, etc. Step numbering terms, such as “1”, “2”, “first”, “second”, etc. Quantity terms, such as “one”, “1”, “multiple”, etc. Positional relationship terms, such as “installed”, “connected”, “connected”, etc. Example 1

[0023] A pine needle wine preparation process comprises the following steps:

[0024] Step 1, cleaning: clean the pine needles, then soak them in electrolyzed water, take them out and drain them;

[0025] Step 2, crushing: grind the drained pine needles into 20 mesh fine powder;

[0026] Step 3, first fermentation: put the crushed pine needles into a container, add appropriate amount of clean water, sugar and yeast, stir evenly until completely dissolved, put into a fermentation tank, place in a cool and dry place and seal for fermentation to obtain the first fermentation product;

[0027] Step 4, second fermentation: filter the first fermentation product, take the clear liquid, put it into a fermentation tank, add carbonized pine needles, place it in a cool and dry place for secondary sealed fermentation, and take it out when the wine is not obviously turbid;

[0028] Step 5, sterilization: filter the second fermented wine and pasteurize it at 90°C. After sterilization, it can be packaged.

[0029] In step 1, the electrolyzed water is prepared by electrolyzing pure water, and the electrolyte added during the electrolysis process of the electrolyzed water is sodium hydroxide, and the amount of sodium hydroxide added is 1% of the weight of the pure water. The electrolysis process time of the electrolyzed water is 1 hour.

[0030] In step 1, the amount of electrolyzed water added is 5 times the weight of the pine needle raw material.

[0031] In step 3, the initial sugar content is adjusted to 10% by white sugar, the foaming yeast is prepared by foaming yeast at a water temperature of 20° C., and the inoculation amount of the foaming yeast is 2% of the mass of the pine needle raw material.

[0032] In step 3, the first fermentation temperature is controlled at 25° C. and the fermentation time is 35 days.

[0033] In step 4, the carbonized pine needles are prepared by carbonizing the pine needles drained in step 1. The carbonization degree of the carbonized pine needles is 40%, and the amount of the carbonized pine needles added is 2% of the mass of the clear liquid.

[0034] In step 4, the second fermentation temperature is controlled at 18° C. and the fermentation time is 10 days. Example 2

[0035] A pine needle wine preparation process comprises the following steps:

[0036] Step 1, cleaning: clean the pine needles, then soak them in electrolyzed water, take them out and drain them;

[0037] Step 2, crushing: grind the drained pine needles into 20 mesh fine powder;

[0038] Step 3, first fermentation: put the crushed pine needles into a container, add appropriate amount of clean water, sugar and yeast, stir evenly until completely dissolved, put into a fermentation tank, place in a cool and dry place and seal for fermentation to obtain the first fermentation product;

[0039] Step 4, second fermentation: filter the first fermentation product, take the clear liquid, put it into a fermentation tank, add carbonized pine needles, place it in a cool and dry place for secondary sealed fermentation, and take it out when the wine is not obviously turbid;

[0040] Step 5, sterilization: filter the second fermented wine and pasteurize it at 90°C. After sterilization, it can be packaged.

[0041] In step 1, the electrolyzed water is prepared by electrolyzing pure water, and the electrolyte added during the electrolysis of the electrolyzed water is sodium hydroxide, and the amount of sodium hydroxide added is 1.5% of the weight of the pure water. The electrolysis time of the electrolyzed water is 1.5 hours.

[0042] In step 1, the amount of electrolyzed water added is 8 times the weight of the pine needle raw material.

[0043] In step 3, the initial sugar content is adjusted to 12.5% ​​by white sugar, the foaming yeast is prepared by foaming yeast at a water temperature of 25° C., and the inoculation amount of the foaming yeast is 3.5% of the mass of the pine needle raw material.

[0044] In step 3, the first fermentation temperature is controlled at 27° C. and the fermentation time is 37 days.

[0045] In step 4, the carbonized pine needles are prepared by carbonizing the pine needles drained in step 1. The carbonization degree of the carbonized pine needles is 50%, and the amount of the carbonized pine needles added is 3.5% of the mass of the clear liquid.

[0046] In step 4, the second fermentation temperature is controlled at 20° C. and the fermentation time is 13 days. Example 3

[0047] A pine needle wine preparation process comprises the following steps:

[0048] Step 1, cleaning: clean the pine needles, then soak them in electrolyzed water, take them out and drain them;

[0049] Step 2, crushing: grind the drained pine needles into 20 mesh fine powder;

[0050] Step 3, first fermentation: put the crushed pine needles into a container, add appropriate amount of clean water, sugar and yeast, stir evenly until completely dissolved, put into a fermentation tank, place in a cool and dry place and seal for fermentation to obtain the first fermentation product;

[0051] Step 4, second fermentation: filter the first fermentation product, take the clear liquid, put it into a fermentation tank, add carbonized pine needles, place it in a cool and dry place for secondary sealed fermentation, and take it out when the wine is not obviously turbid;

[0052] Step 5, sterilization: filter the second fermented wine and pasteurize it at 90°C. After sterilization, it can be packaged.

[0053] In step 1, the electrolyzed water is prepared by electrolyzing pure water, and the electrolyte added during the electrolysis process of the electrolyzed water is sodium hydroxide, and the amount of sodium hydroxide added is 2% of the weight of the pure water. The electrolysis process time of the electrolyzed water is 2 hours.

[0054] In the step 1, the amount of electrolyzed water added is 10 times the weight of the pine needle raw material.

[0055] In step 3, the initial sugar content is adjusted to 15% by white sugar, the foaming yeast is prepared by foaming yeast at a water temperature of 30° C., and the inoculation amount of the foaming yeast is 5% of the mass of the pine needle raw material.

[0056] In step 3, the first fermentation temperature is controlled at 30° C. and the fermentation time is 40 days.

[0057] In step 4, the carbonized pine needles are prepared by carbonizing the pine needles drained in step 1. The carbonization degree of the carbonized pine needles is 60%, and the amount of the carbonized pine needles added is 5% of the mass of the clear liquid.

[0058] In step 4, the second fermentation temperature is controlled at 23° C. and the fermentation time is 15 days.

[0059] Comparative Example 1

[0060] The other steps of Comparative Example 1 are the same as those of Example 1, except that the operation of soaking the pine needles in electrolyzed water in Step 1 of Example 1 is not performed in Comparative Example 1.

[0061] Comparative Example 2

[0062] The other steps of Comparative Example 2 are the same as those of Example 2, and the difference in the step operations is that Comparative Example 2 does not perform the operation of adding carbonized pine needles in Step 4 of Example 2.

[0063] Comparative Example 3

[0064] The other steps of Comparative Example 3 are the same as those of Example 3, and the difference in the step operations is that Comparative Example 3 does not carry out the operation of soaking pine needles in electrolyzed water in Step 1 of Example 3; and at the same time, Comparative Example 3 does not carry out the operation of adding carbonized pine needles in Step 4 of Example 3.

[0065] Experimental Example 1

[0066] With respect to the volatile oil, resin acid and phenolic substances in the pine needles, the components of the pine needle wine samples prepared in Examples 1, 2, 3 and Comparative Examples 1, 2, 3 were analyzed respectively.

[0067] Gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile oil, acid-base titration was used to determine the resin acid, and high performance liquid chromatography (HPLC) was used to determine the phenolic substances. The following experimental data were obtained, as shown in Table 1;

[0068] Volatile oil (%) Resin acid (%) Phenolic substances (%) Comparative Example 1 1.23 0.78 2.2 Comparative Example 2 0.61 0.51 0.89 Comparative Example 3 1.56 1.02 2.53 Example 1 0.48 0.35 0.86 Example 2 0.42 0.33 0.79 Example 3 0.46 0.41 0.80

[0069] Table 1: Composition determination data

[0070] By treating pine needles with electrolyzed water, some chemical components in pine needles can be changed, mainly including the following aspects:

[0071] Volatile oil: The main volatile oil components of pine needles are monoterpenes and hemiterpenes. During the electrolysis of water, hydrogen ions in the water can react with monoterpenes and hemiterpenes to undergo acid-base neutralization reactions, thereby oxidizing, decomposing or changing some of the volatile oil components in the pine needles to produce new compounds. For example, hydrogen ions can react with compounds such as menthol and limonene alcohol in pine needles to form new aldehydes or alcohols.

[0072] Resin acid: The resin in pine needles is mainly an acidic compound. During electrolytic water treatment, OH- ions can react with the resin acid in the pine needles to decompose the acidic substances into more stable substances, while releasing low molecular weight active substances. These substances help to improve the aroma and taste of pine needle wine.

[0073] Phenolic substances: Pine needles contain some phenolic substances. Through electrolytic water treatment, phenols and hydrogen ions in water can react chemically, thereby causing some phenolic components to be eliminated or decomposed.

[0074] From Table 1, it can be seen that the pine needle wine prepared by electrolyzed water treatment in Examples 1, 2, 3 and Comparative Example 2 contains significantly lower contents of volatile oil, resin acid, phenols and other substances than Comparative Examples 1 and 3. Although the content of Comparative Example 2 is reduced relative to Comparative Examples 1 and 3, the substances contained are slightly higher relative to Examples 1, 2 and 3. It can be seen that the addition of carbonized pine needles in the second fermentation in Examples 1, 2 and 3 has a certain positive elimination effect on the adsorption and catalysis of volatile oil, resin acid, phenols and other substances.

[0075] Therefore, it can be verified that pine needles treated with electrolyzed water can decompose volatile oils, resin acids, phenols and other substances contained in the pine needles. This method can achieve the effect of sterilization and disinfection, and realize the efficient and healthy removal of the bitterness of pine needles.

[0076] Experimental Example 2

[0077] The pine needle wine prepared in Example 2 and Comparative Example 2 was selected for sensory analysis. The following analysis and evaluation were obtained, as shown in Table 2;

[0078] Evaluation Dimensions Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Vision Clear without impurities and suspended matter Transparent with a small amount of turbidity Transparent with a small amount of turbidity Thick and turbid Smell Rich wine aroma and fresh pine needle flavor Light wine aroma, fresh pine needle flavor Light wine aroma, fresh pine needle flavor Light aroma, strong pine needle flavor Taste Gentle and durable Light and not very lasting Light and not very lasting Bland and not smooth Taste exquisite bitterness Slightly bitter Bitter, astringent taste

[0079] Table 2: Sensory analysis evaluation table

[0080] The pine needle wine prepared in Example 2 and Comparative Examples 1, 2, and 3 was selected to measure the alcohol content. The density determination method was used to obtain the alcohol content values, as shown in Table 3.

[0081] Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 degree 12%vol 10%vol 7%vol 7%vol

[0082] Table 3: Alcohol content table

[0083] In the preparation of pine needle wine, through the first fermentation, the added white sugar is used as the raw material for the saccharification reaction. The amount added is sufficient for the saccharification reaction in the first fermentation. It is completely consumed after the first fermentation, and the addition of sugar cannot be used to cover up the original bitterness of the pine needle wine. This method is used as a blended wine.

[0084] During the first fermentation process, the nutrients in the pine needle powder and white sugar are converted into alcohol and carbon dioxide. However, the wine produced in the first fermentation still retains some impurities and bad tastes in the pine needles, and needs to be further fermented and converted through the second fermentation, so that the taste of the pine needle wine is softer and the bitterness is further removed. Carbonized pine needles are added in the second fermentation, and naturally fallen pine needles are preferably used as carbonized raw materials. The carbonization degree of pine needles is 40-60%. Through carbonization, some lignin and polyphenol compounds in the pine needles are decomposed and converted, and the oils and other substances contained are released. These substances can promote the further metabolism and decomposition of the yeast and bacteria retained in the pine needle wine, so that the bad taste and residual substances remaining in the first fermentation are converted into more carbon dioxide and alcohol, and at the same time consume any remaining sugar. By adding carbonized pine needles for the second fermentation, the wine will become thicker, but at the same time the taste will be softer and the flavor will be richer.

[0085] From the analysis of Tables 2 and 3, it can be seen that the quality of pine needle wine with carbonized pine needles added in the second fermentation is significantly higher than that of pine needle wine without carbonized pine needles added.

[0086] In summary, by combining the novel pine needle debittering method of the present application with the purely natural double fermentation preparation method, the obtained pine needle wine, compared with the traditional method, has greatly reduced the bitter components in the pine needles, retains the nutrition and flavor of the pine needles, and makes the pine needle wine taste more mellow and richer in taste. It is very comfortable to drink and is more easily accepted by consumers, and has great promotion value.

[0087] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0088] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A pine needle wine preparation process, characterized in that: Includes the following step, Step 1, cleaning: clean the pine needles, then soak them in electrolyzed water, take them out and drain them; Step 2, crushing: grind the drained pine needles into 20 mesh fine powder; Step 3, first fermentation: put the crushed pine needles into a container, add appropriate amount of clean water, sugar and yeast, stir evenly until completely dissolved, put into a fermentation tank, place in a cool and dry place and seal for fermentation to obtain the first fermentation product; Step 4, second fermentation: filter the first fermentation product, take the clear liquid, put it into a fermentation tank, add carbonized pine needles, place it in a cool and dry place for secondary sealed fermentation, and take it out when the wine is not obviously turbid; Step 5, sterilization: filter the second fermented wine and pasteurize it at 90°C. After sterilization, package it. In the step 1, the electrolyzed water is prepared by electrolyzing pure water, the electrolyte added in the electrolysis process of the electrolyzed water is sodium hydroxide, the amount of sodium hydroxide added is 1-2% of the weight of the pure water, and the electrolysis process time of the electrolyzed water is 1-2 hours; In step 4, the carbonized pine needles are obtained by carbonizing the pine needles drained in step 1, the carbonization degree of the carbonized pine needles is 40-60%, and the amount of the carbonized pine needles added is 2-5% of the mass of the clear liquid; The foaming yeast is made by foaming yeast at a water temperature of 20 to 30°C; In step 3, the first fermentation temperature is controlled at 25-30° C. and the fermentation time is 35-40 days; In step 4, the second fermentation temperature is controlled at 18-23° C., and the fermentation time is 10-15 days.

2. The pine needle wine preparation process according to claim 1, characterized in that: In the step 1, the amount of electrolyzed water added is 5 to 10 times the weight of the pine needle raw material.

3. The pine needle wine preparation process according to claim 1, characterized in that: In step 3, the white sugar is used to adjust the initial sugar content to 10-15%, and the inoculation amount of the foaming yeast is 2-5% of the mass of the pine needle raw material.