A method for preparing vanilla or marbled flavor noni fruit wine

Abstract

The present application relates to the technical field of food fermentation engineering, and provides a vanilla or speckled vanilla-flavored noni fruit wine and a preparation method thereof, which comprises the following steps: (1) mixing noni fruits with vanilla or speckled vanilla leaves, crushing, and preparing noni vanilla fruit pulp or noni speckled vanilla leaf fruit pulp; (2) inoculating a compound leavening agent into the noni vanilla fruit pulp or noni speckled vanilla leaf fruit pulp, performing two-stage variable-temperature fermentation, centrifuging, and obtaining the vanilla or speckled vanilla-flavored noni fruit wine. The preparation method effectively shortens the fermentation period, and fully fuses the nutritional components and flavor substances of the noni whole fruit and the vanilla or speckled vanilla leaves, so that the problems of sour and rotten smell of noni fruits and inharmonious flavor and taste after post-fermentation and blending are solved, and the uniqueness of flavor and the edible safety are increased.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation engineering, and particularly relates to a preparation method of a fragrant orchid or variegated flavor noni fruit wine. BACKGROUND

[0002] Noni has high nutritional value. Nearly 200 kinds of bioactive phytochemicals are separated and identified from different parts of noni, including phenols, flavonoids, ketones, iridoid glycosides, lignin, carotenoids, coumarin, anthraquinone, etc., which have antioxidant, antibacterial, antiviral, antifungal, antiparasitic, antitumor, antioxidant, analgesic, antihypertensive, anti-inflammatory, antituberculosis, and immune promoting and other physiological activities. At present, the products on the market mainly include noni enzyme, noni fruit tablets, noni fruit powder and other related products.

[0003] Chinese patent application CN104630005A discloses a noni fruit health wine raw material and noni fruit health wine and a preparation method thereof. The noni fruit health wine is mainly prepared from white wine with an alcohol content of greater than or equal to 50 degrees, noni fruit powder, Chinese wolfberry, jujube and granulated sugar. The percolate obtained by percolation of noni fruit powder with white wine is mixed with the ultrasonic extraction concentrated solution of Chinese wolfberry and jujube, and other auxiliary materials are added to prepare the noni fruit health wine. However, simple percolation of noni with white wine is difficult to remove the peculiar sour smell of noni, and only the effective components obtained by extraction can be utilized, and the effective components of noni cannot be completely utilized, which is easy to cause waste of resources. Chinese patent application CN105505680A discloses a noni compound fruit wine and a preparation method thereof. By limiting the key factor pH to be greater than or equal to 6, the technical problem that the antibacterial substances contained in noni make the fermentation program unable to start is solved, and by further limiting the sugar content, the fermentation temperature, SO2 antibacterial, yeast type and other conditions, the noni compound fruit wine with beautiful color, clear transparency, rich fruit aroma and no peculiar smell is prepared after 5-12 days of fermentation. However, the applicant finds in practice that the pH of noni fruit juice is about 3-4, and the pH needs to be adjusted to be greater than or equal to 6 by adding a large amount of alkaline reagent potassium bicarbonate, so that the noni fruit wine prepared has a significant alkaline taste, which greatly affects the taste. In addition, the SO2 added for antibacterial and antioxidant to improve stability has certain chronic toxicity to the human body, and may cause adverse reactions such as allergy and gastric tissue lesions. In addition, the preparation steps are complicated, the required time is long, and it is not suitable for large-scale industrial production.

[0004] Therefore, it is necessary to research a noni fruit wine preparation process which can fully utilize the nutritional components in raw materials, solve the problems of sour smell caused by noni and harsh flavor and taste caused by post-fermentation, has higher safety, and has a relatively simple preparation method. SUMMARY

[0005] The present application aims to provide a preparation method of vanilla or speckled vanilla flavor noni fruit wine, which mixes noni whole fruit and vanilla or speckled vanilla leaves for fermentation, so that the nutritional components and flavor substances of the two are fully combined, thus solving the problems of sour taste of noni fruit and harsh flavor and taste after post-fermentation, and increasing the uniqueness of flavor and the safety of consumption.

[0006] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions.

[0007] The present application provides a preparation method of vanilla or speckled vanilla flavor noni fruit wine, which comprises the following steps:

[0008] (1) mixing noni fruit and vanilla or speckled vanilla leaves, crushing, and preparing noni vanilla fruit pulp or noni speckled vanilla leaf fruit pulp;

[0009] (2) inoculating a compound fermenting agent into the noni vanilla fruit pulp or noni speckled vanilla leaf fruit pulp, performing two-stage variable-temperature fermentation, centrifuging, and obtaining vanilla or speckled vanilla flavor noni fruit wine;

[0010] As a preferred, the two-stage variable-temperature fermentation is that the temperature of the first-stage fermentation is 25-35℃, the time of the first-stage fermentation is 2-4d, the temperature of the second-stage fermentation is 20-30℃, and the time of the second-stage fermentation is 3-5d.

[0011] As a preferred, the adding amount of the vanilla or speckled vanilla leaves in step (1) is 0.2-2.3% of the weight of the noni fruit.

[0012] As a preferred, the noni fruit in step (1) is washed before mixing, the washing liquid is a sodium bicarbonate solution with a mass concentration of 0.5-1.5%, the adding amount of the washing liquid is 1-3 times of the weight of the noni fruit, the washing temperature is 3-8℃, and the washing time is 15-25min.

[0013] As a preferred, the compound fermenting agent in step (2) comprises any two or more of Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134.

[0014] As a preferred, the inoculating amount of the compound fermenting agent is 1-5% of the weight of the noni fruit.

[0015] As a preferred, when the compound fermenting agent is Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134, the volume ratio of Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134 is (0.8-1.3):(1-3):(0.5-1.3):(0.8-1.5).

[0016] Preferably, the feeding amount during the centrifugation of step (2) is 800-1200 kg / h, and the centrifugal force of the centrifugation is 14000-16000 rpm.

[0017] The present application also provides the vanilla or spearmint-flavored noni fruit wine prepared by the preparation method.

[0018] Preferably, the alcohol content of the vanilla or spearmint-flavored noni fruit wine is 10-15% vol.

[0019] By adopting the technical scheme, the present application has the following beneficial effects:

[0020] 1. The four strains of Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW and Lactococcus lactis subsp. cremoris 134 used in the present application are fermentation bacteria that can ferment well under the condition of low acid and the presence of bacteriostatic substances, and the process of adjusting the acidity of noni fruit pulp is not required, which is simpler and more convenient. In combination with the two-stage variable-temperature fermentation noni described in the present application, the special sour smell of noni is significantly reduced, and the nutritional and health components of noni can be better utilized, and the fermentation period is effectively shortened.

[0021] 2. In the present application, the whole noni fruit pulp is used to prepare fruit wine, and some nutritional components and solid substances in noni pomace can re-enter the fruit wine, so that the utilization rate of raw materials is more sufficient.

[0022] 3. In the present application, the bacteriostatic substances in the whole noni fruit pulp and the sterilization treatment of the crushing machine in the early cleaning link are fully utilized, so that the fermentation can be normal without sterilization and the failure of fermentation caused by contamination of miscellaneous bacteria does not occur, which is energy-saving and environmentally friendly. The present application also uses continuous aseptic centrifugation technology to replace the conventional sterilization link, and the process of sterilization and residue removal is completed at one time, and harmful substances such as SO2 are not required, so that the edible safety is better.

[0023] 4. In the present application, the nutritional components and flavor substances of noni whole fruit and spearmint or spearmint leaves are fully fused, which not only solves the problems of sour smell brought by noni fruit and inharmonious flavor and taste caused by post-fermentation blending, but also increases the uniqueness of flavor, and the wine body is full, soft and harmonious, and the aftertaste is long. DETAILED DESCRIPTION

[0024] The present application provides a preparation method of vanilla or spearmint-flavored noni fruit wine, which comprises the following steps:

[0025] (1) mixing noni fruit and spearmint or spearmint leaves, crushing to obtain noni spearmint fruit pulp or noni spearmint leaf fruit pulp;

[0026] (2) inoculating the Morinda citrifolia fruit pulp or Morinda citrifolia variegated leaf fruit pulp with a compound fermentation agent, carrying out two-stage variable-temperature fermentation, centrifuging, and obtaining Morinda citrifolia fruit wine with vanilla or variegated leaf flavor.

[0027] In the present application, the maturity of the selected Morinda citrifolia fruit is preferably 8-9. The color of the epidermis of the Morinda citrifolia fruit changes during growth and maturation, from green (unripe) to white (8-9 ripe) and then to overripe (dropping, soft texture, slightly gray). The selected Morinda citrifolia fruit is placed in a high-pressure spray cleaning machine for batch cleaning. The cleaning solution used for cleaning is a sodium bicarbonate solution with a mass concentration of preferably 0.5-1.5%, further preferably 0.8-1.2%, and more preferably 1%. The amount of cleaning solution added is preferably 1-3 times the weight of the Morinda citrifolia fruit, further preferably 1.5-2.5 times, and more preferably 2 times. The cleaning temperature is preferably 3-8℃, further preferably 3.5-6℃, and more preferably 4℃. The cleaning time is preferably 15-25 min, further preferably 18-22 min, and more preferably 20 min. In the present application, 3% food-grade H2O2 can be used for synergistic sterilization after or at the same time as the cleaning operation, which can remove 95% of the microorganisms on the surface of the Morinda citrifolia fruit.

[0028] In the present application, the cleaned Morinda citrifolia fruit is placed in a crusher, and then vanilla or variegated leaves are added for mixing and crushing to obtain Morinda citrifolia vanilla fruit pulp or Morinda citrifolia variegated leaf fruit pulp. In the present application, the crusher is preferably sterilized before use. The sterilization method is hot water sterilization, and the temperature of the hot water is preferably 90-100℃, further preferably 93-96℃, and more preferably 95℃. The sterilization time is preferably 17-23 min, further preferably 19-22 min, and more preferably 20 min. In the present application, the amount of vanilla or variegated leaves added is preferably 0.2-2.3% of the weight of the Morinda citrifolia fruit. When vanilla is added in the present application, the amount of vanilla added is preferably 0.2-1.3% of the weight of the Morinda citrifolia fruit, further preferably 0.4-1.2%, and more preferably 0.5-1%. When variegated leaves are added in the present application, the amount of variegated leaves added is preferably 0.8-2.3% of the weight of the Morinda citrifolia fruit, further preferably 0.9-2.1%, and more preferably 1-2%.

[0029] In the present application, the compound starter culture is inoculated into the Morinda citrifolia fruit pulp or Morinda citrifolia variegata leaf pulp for two-stage temperature-variable fermentation. The compound starter culture in the present application comprises any two or more of Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134. The Saccharomyces cerevisiae Y5 is a strain of CGMCC No. 2660, the Saccharomyces cerevisiae CR1 is a commercial strain of Lactococcus lactis subsp. cremoris 134 is a strain of CCTCC LB2008134. ITALICA CR1, and Lactococcus lactis subsp. cremoris 134 is a strain of CCTCC LB2008134.

[0030] In the present application, the strains are used in the form of culture solution in the compound starter culture. The culture solution of the strains is prepared by culturing Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, and Saccharomyces cerevisiae RW in YPD liquid medium and culturing Lactococcus lactis subsp. cremoris 134 in M17 liquid medium. The temperature for culturing Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, and Saccharomyces cerevisiae RW is preferably 25-30°C, further preferably 27-29°C, and more preferably 28°C. The culturing time is preferably 14-24 h, further preferably 15-22 h, and more preferably 16 h. The temperature for culturing Lactococcus lactis subsp. cremoris 134 is preferably 35-40°C, further preferably 36-38°C, and more preferably 37°C. The culturing time is preferably 14-24 h, further preferably 15-22 h, and more preferably 16 h.

[0031] In the present application, when the compound starter culture is Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134, the volume ratio of Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW, and Lactococcus lactis subsp. cremoris 134 is preferably (0.5-1.5):(1-3):(0.5-1.5):(0.5-1.5), further preferably (0.8-1.1):(1.5-2.5):(0.7-1.3):(0.7-1.3), and more preferably 1:2:1:1. The inoculation amount of the compound starter culture in the present application is preferably 1-5% of the weight of the Morinda citrifolia fruit, further preferably 2.2-4%, and more preferably 3%.

[0032] In the present application, the two-stage temperature-variable fermentation preferably has the following conditions: the temperature of the first-stage fermentation is 25-35℃, the time of the first-stage fermentation is 2-4d, the temperature of the second-stage fermentation is 20-30℃, and the time of the second-stage fermentation is 3-5d; further preferably, the temperature of the first-stage fermentation is 27-32℃, the time of the first-stage fermentation is 2.5-3.5d, the temperature of the second-stage fermentation is 22-27℃, and the time of the second-stage fermentation is 3.5-4.5d; more preferably, the temperature of the first-stage fermentation is 30℃, the time of the first-stage fermentation is 3d, the temperature of the second-stage fermentation is 25℃, and the time of the second-stage fermentation is 4d. The two-stage temperature-variable fermentation in the present application is anaerobic fermentation, and the first stage of the fermentation mode is helpful for yeast growth, and the second stage is helpful for the conversion of flavor substances.

[0033] In the present application, centrifugal treatment is performed after the fermentation is completed, and the centrifugal treatment preferably uses a continuous tubular centrifuge. The feeding amount during the centrifugal treatment is preferably 800-1200kg / h, further preferably 900-1100kg / h, and more preferably 1000kg / h. The centrifugal force during the centrifugal treatment is preferably 14000-16000rpm, further preferably 14300-15300rpm, and more preferably 14800rpm. The continuous tubular centrifuge in the present application is preferably subjected to sterilization treatment before use. The sterilization temperature is preferably 118-123℃, further preferably 119-122℃, and more preferably 121℃. The sterilization time is preferably 18-22min, further preferably 19-21min, and more preferably 20min.

[0034] The present application also provides a vanilla or variegated flavor type noni fruit wine prepared by the preparation method. The alcohol content of the vanilla or variegated flavor type noni fruit wine is preferably 10-15%vol, further preferably 11-14%vol, and more preferably 12%.

[0035] The technical solutions provided by the present application are described in detail below in combination with examples, but they should not be understood as limitations to the protection scope of the present application.

[0036] Example 1

[0037] A preparation method of a vanilla type noni fruit wine, the steps are as follows:

[0038] (1) Place noni fruits with an eight-tenths maturity degree in a high-pressure spray cleaning machine for batch cleaning, and add a cleaning solution with a weight twice that of the noni fruits. The cleaning solution used is a 1% sodium bicarbonate solution, the cleaning temperature is 4℃, and the noni fruits are cleaned for 20min.

[0039] (2) the cleaned Morinda citrifolia is placed in a sterilized crusher, sterilization is performed using hot water at 95℃ for 20 minutes, 1% vanilla is added by weight of the Morinda citrifolia, and Morinda citrifolia vanilla fruit pulp is prepared;

[0040] (3) Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1 and Saccharomyces cerevisiae RW are respectively cultured in YPD liquid medium at 28℃ for 16h to obtain Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution and Saccharomyces cerevisiae RW culture solution, Lactococcus lactis subsp. lactis 134 is cultured in M17 medium at 37℃ for 16h to obtain Lactococcus lactis subsp. lactis 134 culture solution, the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution and the Lactococcus lactis subsp. lactis 134 culture solution are mixed in a volume ratio of 1:2:1:1 to prepare a compound starter, then 3% of the compound starter by weight of the Morinda citrifolia is inoculated into the Morinda citrifolia vanilla fruit pulp, stirred for 20 minutes, and then two-stage temperature-variable fermentation is performed, the first-stage fermentation is performed at a fermentation temperature of 30℃ for 3d, the second-stage fermentation is performed at a fermentation temperature of 25℃ for 4d, and a Morinda citrifolia vanilla-flavor wine with an alcohol content of 12%vol is obtained;

[0041] (4) a sterilized continuous tubular centrifuge is used to remove the wine lees and the starter bacterial cell bodies in the Morinda citrifolia vanilla-flavor wine in one step, the sterilization temperature of the tubular centrifuge is 121℃ for 20 minutes; the centrifugal force is 14800rpm, and the feed amount is 1000kg / h.

[0042] Example 2

[0043] A preparation method of a Morinda citrifolia vanilla-flavor wine, the steps are as follows:

[0044] (1) Morinda citrifolia with 80% maturity is placed in a high-pressure spray cleaning machine for batch cleaning, 2 times the weight of the Morinda citrifolia of cleaning solution is added, the cleaning solution used is 1% sodium bicarbonate solution, the cleaning temperature is 4℃, and the Morinda citrifolia is cleaned for 20 minutes;

[0045] (2) the cleaned Morinda citrifolia is placed in a sterilized crusher, sterilization is performed using hot water at 95℃ for 20 minutes, 1% vanilla is added by weight of the Morinda citrifolia, and Morinda citrifolia vanilla fruit pulp is prepared;

[0046] (3) the Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW are respectively cultured in YPD liquid medium at 28℃ for 16h to obtain the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution, the Lactococcus lactis subsp. lactis 134 is cultured in M17 medium at 37℃ for 16h to obtain the Lactococcus lactis subsp. lactis 134 culture solution, the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution and the Lactococcus lactis subsp. lactis 134 culture solution are mixed to prepare a compound fermentation agent according to the volume ratio of 0.5:2:1.5:1.5, then 3% of the compound fermentation agent is inoculated into the Morinda citrifolia and Vanilla planifolia fruit pulp, stirred for 20min, and then two-stage temperature-variable fermentation is carried out, the fermentation temperature of the first-stage fermentation is 30℃, the fermentation time is 3d, the fermentation temperature of the second-stage fermentation is 25℃, and the fermentation time is 4d, so that the Morinda citrifolia and Vanilla planifolia fruit wine with an alcohol content of 12%vol is obtained;

[0047] (4) the sterilized continuous tubular centrifuge is used to remove the wine dregs and fermentation agent bacterial cells in the Morinda citrifolia and Vanilla planifolia fruit wine in one-step method, the sterilization temperature of the tubular centrifuge is 121℃, the time is 20min, the centrifugal force is 14800rpm, and the feeding amount is 1000kg / h.

[0048] Example 3

[0049] A preparation method of a Morinda citrifolia and Vanilla planifolia fruit wine with a variegated flavor, comprising the following steps:

[0050] (1) the Morinda citrifolia fruit with an eight-tenths maturity degree is placed in a high-pressure spraying cleaning machine for batch cleaning, 2 times the weight of the Morinda citrifolia fruit of cleaning solution is added, the cleaning solution used is a 1% sodium bicarbonate solution, the cleaning temperature is 4℃, and the Morinda citrifolia fruit is cleaned for 20min;

[0051] (2) the cleaned Morinda citrifolia fruit is placed in a sterilized crusher, sterilization is performed by using hot water at 95℃ for 20min, and 1% of the variegated is added according to the weight of the Morinda citrifolia fruit to prepare Morinda citrifolia and Vanilla planifolia fruit pulp together;

[0052] (3) Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, and Saccharomyces cerevisiae RW were cultured in YPD liquid medium at 28℃ for 16h to obtain Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, and Saccharomyces cerevisiae RW culture solution. Lactococcus lactis subsp. 134 was cultured in M17 medium at 37℃ for 16h to obtain Lactococcus lactis subsp. 134 culture solution. Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution and Lactococcus lactis subsp. 134 culture solution were mixed in a volume ratio of 1:2:1:1 to prepare a compound fermentation agent. Then, 3% of the weight of noni fruit was inoculated into noni pandan fruit pulp. After stirring for 20min, a two-stage variable temperature fermentation was carried out. The fermentation temperature of the first stage was 30℃ and the fermentation time was 3d. The fermentation temperature of the second stage was 25℃ and the fermentation time was 4d. A pandan-flavored noni fruit wine with an alcohol content of 12%vol was obtained.

[0053] (4) A sterilized continuous tubular centrifuge was used to remove the lees and fermentation agent cells from the pandan-flavored noni wine in one step. The sterilization temperature of the tubular centrifuge was 121℃ and the time was 20min. The centrifugal force was 14800rpm and the feed rate was 1000kg / h.

[0054] Example 4

[0055] A method for preparing pandan-flavored noni wine, comprising the following steps:

[0056] (1) Place the 80% ripe Noni fruit in a high-pressure spray washing machine for batch washing, add washing solution with twice the weight of Noni fruit, the washing solution used is 1% sodium bicarbonate solution, the washing temperature is 4℃, and wash the Noni fruit for 20 minutes.

[0057] (2) Place the cleaned Noni fruit in a sterilized crusher. Sterilize with hot water at 95°C for 20 minutes. Add 2% of the weight of Noni fruit in pandan to prepare Noni pandan pulp.

[0058] (3) Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW were respectively cultured in YPD liquid medium at 28℃ for 16h to obtain Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution, Lactococcus lactis subsp. lactis 134 was cultured in M17 medium at 37℃ for 16h to obtain Lactococcus lactis subsp. lactis 134 culture solution, Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution and Lactococcus lactis subsp. lactis 134 culture solution were mixed according to the volume ratio of 1.5:1:0.5:0.5 to prepare a compound fermentation agent, then 3% of the compound fermentation agent was inoculated into the Morinda citrifolia pulp with the weight of Morinda citrifolia, and after stirring for 20min, two-stage temperature fermentation was carried out, the fermentation temperature of the first stage was 30℃, the fermentation time was 3d, the fermentation temperature of the second stage was 25℃, and the fermentation time was 4d, and a Morinda citrifolia wine with an alcohol content of 12%vol was obtained;

[0059] (4) The sterilized continuous tubular centrifuge was used to remove the wine dregs and fermentation agent cells in the Morinda citrifolia wine with a one-step method, the sterilization temperature of the tubular centrifuge was 121℃, the time was 20min, the centrifugal force was 14800rpm, and the feeding amount was 1000kg / h.

[0060] Example 5

[0061] A preparation method of a vanilla orchid type Morinda citrifolia wine, the steps are as follows:

[0062] (1) Eighty percent mature Morinda citrifolia was placed in a high-pressure spray cleaning machine for batch cleaning, 3 times the weight of the Morinda citrifolia was added to the cleaning solution, the cleaning solution used was 0.5% sodium bicarbonate solution, the cleaning temperature was 3℃, and the Morinda citrifolia was cleaned for 15min;

[0063] (2) The cleaned Morinda citrifolia was placed in a sterilized crusher, the sterilization used 95℃ hot water, the sterilization time was 17min, and 0.5% vanilla orchid was added to the Morinda citrifolia to prepare Morinda vanilla orchid pulp together;

[0064] (3) the Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW are respectively cultured in YPD liquid medium at 28℃ for 16h to obtain the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution, the Lactococcus lactis subsp. lactis 134 is cultured in M17 medium at 37℃ for 16h to obtain the Lactococcus lactis subsp. lactis 134 culture solution, the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution and the Lactococcus lactis subsp. lactis 134 culture solution are mixed to prepare a compound fermentation agent according to the volume ratio of 1:2:1:1, then 5% of the Morinda citrifolia weight is inoculated into the Morinda citrifolia vanilla orchid fruit pulp, stirred for 20min, and then two-stage variable temperature fermentation is carried out, the fermentation temperature of the first stage is 25℃, the fermentation time is 4d, the fermentation temperature of the second stage is 22℃, and the fermentation time is 5d, thereby obtaining the Morinda citrifolia vanilla orchid fruit wine with an alcohol content of 12%vol;

[0065] (4) the sterilized continuous tubular centrifuge is used to remove the wine dregs and fermentation agent bacterial cells in the Morinda citrifolia vanilla orchid fruit wine in one step, the sterilization temperature of the tubular centrifuge is 118℃, the time is 22min, the centrifugal force is 14000rpm, and the feeding amount is 800kg / h.

[0066] Example 6

[0067] A preparation method of a Morinda citrifolia vanilla orchid fruit wine, the steps are as follows:

[0068] (1) the Morinda citrifolia with 80% maturity is placed in a high-pressure spray cleaning machine for batch cleaning, 1.5 times the weight of the Morinda citrifolia is added to the cleaning solution, the cleaning solution used is a 1.2% sodium bicarbonate solution, the cleaning temperature is 8℃, and the Morinda citrifolia is cleaned for 25min;

[0069] (2) the cleaned Morinda citrifolia is placed in a sterilized crusher, the sterilization uses hot water at 95℃, the sterilization time is 23min, and 0.5% of the vanilla orchid is added to the Morinda citrifolia to prepare Morinda citrifolia vanilla orchid fruit pulp together;

[0070] (3) Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW were respectively cultured in YPD liquid medium at 28℃ for 16h to obtain Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution, Lactococcus lactis subsp. lactis 134 was cultured in M17 medium at 37℃ for 16h to obtain Lactococcus lactis subsp. lactis 134 culture solution, Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution and Lactococcus lactis subsp. lactis 134 culture solution were mixed to prepare a compound fermentation agent according to the volume ratio of 0.8:3:1.3:0.7, then inoculated into the Morinda citrifolia vanilla orchid fruit pulp at 2.2% of the weight of Morinda citrifolia, stirred for 20min, and then subjected to two-stage temperature fermentation, the fermentation temperature of the first stage was 32℃, the fermentation time was 3.5d, the fermentation temperature of the second stage was 27℃, the fermentation time was 4.5d, and the vanilla orchid type Morinda citrifolia wine with an alcohol content of 12%vol was obtained;

[0071] (4) The sterilized continuous tubular centrifuge was used to remove the wine dregs and fermentation agent bacterial cells in the vanilla orchid type Morinda citrifolia wine in one step, the sterilization temperature of the tubular centrifuge was 118℃, the time was 22min; the centrifugal force was 16000rpm, and the feed amount was 1200kg / h.

[0072] Comparative Example 1

[0073] A method for preparing a Morinda citrifolia wine without special flavor, comprising the following steps:

[0074] (1) Eighty percent mature Morinda citrifolia was placed in a high-pressure spray cleaning machine for batch cleaning, 2 times the weight of Morinda citrifolia of cleaning solution was added, the cleaning solution used was 1% sodium bicarbonate solution, the cleaning temperature was 4℃, and the Morinda citrifolia was cleaned for 20min;

[0075] (2) The cleaned Morinda citrifolia was placed in a sterilized crusher, the sterilization used 95℃ hot water, and the sterilization time was 20min to prepare Morinda citrifolia pulp;

[0076] (3) Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW were respectively cultured in YPD liquid medium at 28℃ for 16h to obtain Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution, Lactococcus lactis subsp. lactis 134 was cultured in M17 medium at 37℃ for 16h to obtain Lactococcus lactis subsp. lactis 134 culture solution, Saccharomyces cerevisiae Y5 culture solution, Saccharomyces cerevisiae CR1 culture solution, Saccharomyces cerevisiae RW culture solution and Lactococcus lactis subsp. lactis 134 culture solution were mixed to prepare a compound fermentation agent according to a volume ratio of 1:2:1:1, then 3% of the weight of Morinda citrifolia was inoculated into Morinda citrifolia pulp, stirred for 20min, and then two-stage temperature fermentation was carried out, the fermentation temperature of the first stage was 30℃, the fermentation time was 3d, the fermentation temperature of the second stage was 25℃, and the fermentation time was 4d, to obtain a Morinda citrifolia wine with no special flavor and an alcohol content of 12%vol;

[0077] (4) The sterilized continuous tubular centrifuge was used to remove the wine dregs and fermentation agent bacterial cells in the Morinda citrifolia wine with no special flavor in one step, the sterilization temperature of the tubular centrifuge was 121℃, the time was 20min; the centrifugal force was 14800rpm, and the feed amount was 1000kg / h.

[0078] Comparative Example 2

[0079] A preparation method of a one-stage fermentation Morinda citrifolia wine with vanilla orchid flavor, the steps are as follows:

[0080] (1) Eighty percent mature Morinda citrifolia was placed in a high-pressure spray cleaning machine for batch cleaning, 2 times the weight of the Morinda citrifolia was added to the cleaning solution, the cleaning solution used was 1% sodium bicarbonate solution, the cleaning temperature was 4℃, and the Morinda citrifolia was cleaned for 20min;

[0081] (2) The cleaned Morinda citrifolia was placed in a sterilized crusher, the sterilization used 95℃ hot water, the sterilization time was 20min, and 0.5% vanilla orchid was added to the Morinda citrifolia to prepare Morinda vanilla orchid pulp together;

[0082] (3) the Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1 and Saccharomyces cerevisiae RW are respectively cultured in YPD liquid medium at 28℃ for 16h to obtain the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution and the Saccharomyces cerevisiae RW culture solution, the Lactococcus lactis subsp. lactis 134 is cultured in M17 medium at 37℃ for 16h to obtain the Lactococcus lactis subsp. lactis culture solution, and the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution and the Lactococcus lactis subsp. lactis culture solution are mixed in a volume ratio of 1:2:1:1 to prepare a compound fermentation agent, then 3% of the compound fermentation agent is inoculated into the Morinda citrifolia vanilla orchid fruit pulp, stirred for 20min, and then subjected to anaerobic fermentation at room temperature for 12d to obtain a vanilla orchid type Morinda citrifolia fruit wine with an alcohol content of 12%vol;

[0083] (4) the sterilized continuous tubular centrifuge is used to remove the wine lees and fermentation agent cell bodies in the vanilla orchid type Morinda citrifolia fruit wine in one step, the sterilization temperature of the tubular centrifuge is 121℃, the sterilization time is 20min, the centrifugal force is 14800rpm, and the feeding amount is 1000kg / h.

[0084] Comparative Example 3

[0085] A preparation method of a one-step fermented Morinda citrifolia fruit wine with a speckled flavor, comprising the following steps:

[0086] (1) the Morinda citrifolia fruit with an 80% maturity is subjected to batch cleaning in a high-pressure spraying cleaning machine, 2 times the weight of the Morinda citrifolia fruit of cleaning solution is added, the cleaning solution used is a 1% sodium bicarbonate solution, the cleaning temperature is 4℃, and the Morinda citrifolia fruit is cleaned for 20min;

[0087] (2) the cleaned Morinda citrifolia fruit is placed in a sterilized crusher, sterilization is performed using hot water at 95℃, the sterilization time is 20min, and 1% of the speckle of the weight of the Morinda citrifolia fruit is added to prepare Morinda speckled fruit pulp together;

[0088] (3) the Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1 and Saccharomyces cerevisiae RW are respectively cultured in YPD liquid medium at 28℃ for 16h to obtain the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution and the Saccharomyces cerevisiae RW culture solution, the Lactococcus lactis subsp. lactis 134 is cultured in M17 medium at 37℃ for 16h to obtain the Lactococcus lactis subsp. lactis culture solution, and the Saccharomyces cerevisiae Y5 culture solution, the Saccharomyces cerevisiae CR1 culture solution, the Saccharomyces cerevisiae RW culture solution and the Lactococcus lactis subsp. lactis culture solution are mixed in a volume ratio of 1:2:1:1 to prepare a compound fermentation agent, then 3% of the compound fermentation agent is inoculated into the Morinda speckled fruit pulp, stirred for 20min, and then subjected to fermentation at room temperature for 12d to obtain a speckled flavor Morinda citrifolia fruit wine with an alcohol content of 12%vol;

[0089] (4) The sterilized continuous tubular centrifuge is used to remove the lees and the fermenting agent cell in the wine with the flavor of the Morinda citrifolia in one step. The sterilization temperature of the tubular centrifuge is 121°C, and the sterilization time is 20 min. The centrifugal force is 14800 rpm, and the feeding amount is 1000 kg / h.

[0090] Comparative Example 4

[0091] A preparation method of the Morinda citrifolia wine without special flavor fermented by a single yeast, the steps are as follows:

[0092] (1) The Morinda citrifolia with 80% maturity is placed in a high-pressure spray cleaning machine for batch cleaning. The cleaning liquid is 2 times the weight of the Morinda citrifolia, and the cleaning liquid used is a 1% sodium bicarbonate solution. The cleaning temperature is 4°C, and the Morinda citrifolia is cleaned for 20 min.

[0093] (2) The cleaned Morinda citrifolia is placed in a sterilized crusher. The sterilization uses hot water at 95°C, and the sterilization time is 20 min. The Morinda citrifolia grassland fruit pulp is prepared.

[0094] (3) The Saccharomyces cerevisiae CR1 culture solution obtained by culturing the Saccharomyces cerevisiae CR1 in the YPD liquid medium at 28°C for 16 h is used as the fermenting agent. Then, 3% of the Morinda citrifolia is inoculated into the Morinda citrifolia grassland fruit pulp, stirred for 20 min, and then subjected to two-stage temperature fermentation. The fermentation temperature of the first-stage fermentation is 30°C, and the fermentation time is 3 d. The fermentation temperature of the second-stage fermentation is 25°C, and the fermentation time is 4 d. The Morinda citrifolia wine without special flavor is obtained, and the alcohol content is 12%vol.

[0095] (4) The sterilized continuous tubular centrifuge is used to remove the lees and the fermenting agent cell in the wine with the flavor of the Morinda citrifolia in one step. The sterilization temperature of the tubular centrifuge is 121°C, and the sterilization time is 20 min. The centrifugal force is 14800 rpm, and the feeding amount is 1000 kg / h.

[0096] Comparative Example 5

[0097] As in Comparative Example 4, only replace "the Saccharomyces cerevisiae CR1 culture solution obtained by culturing the Saccharomyces cerevisiae CR1 in the YPD liquid medium at 28°C for 16 h is used as the fermenting agent" with "the Lactococcus lactis subsp. lactis 134 culture solution obtained by culturing the Lactococcus lactis subsp. lactis 134 in the M17 medium at 37°C for 16 h is used as the fermenting agent".

[0098] Test Example 1 (I)

[0100] The products prepared by the examples 1-4 and the comparative examples 1-5 are detected for physicochemical indexes and sensory evaluation, and the detection is performed according to GBT 15038-2006 "General analysis method of grape wine and fruit wine", and the results are shown in Tables 1-2. The comparative example 5 fails to ferment and cannot obtain a wine body suitable for evaluation, so there is no detection value.

[0101] Table 1 Detection situation of physicochemical indexes of products prepared by different treatment groups

[0102]

[0103] From Table 1, it can be obtained that the alcohol content of the fruit wine prepared by different examples and comparative examples is similar, and the finished product fruit wine of the comparative example not using variable temperature fermentation has higher acidity.

[0104] Table 2 Sensory evaluation situation of products prepared by different treatment groups

[0105]

[0106]

[0107] From Table 2, it can be seen that the sensory evaluation of the products prepared by the examples 1-4 of the present application is all above 90 points, the overall flavor and taste are better, the wine body is coordinated, and the typicality is better.

[0108] From the above examples and test examples, it can be known that the technical scheme of the present application solves the problems of sour taste brought by noni fruit and inharmonious flavor and taste brought by post-fermentation by mixing noni whole fruit with vanilla orchid or variegated leaf for fermentation, and the nutritional components and flavor substances of the two are fully fused, and the uniqueness of flavor is increased.

[0109] The above is only the preferred embodiment of the present application, and it should be pointed out that, for ordinary skilled in the art, some improvements and refinements can be made without departing from the principle of the present application, and these improvements and refinements should also be regarded as the protection scope of the present application.

Claims

1. A method of preparing a vanilla or maraschino flavored noni fruit wine, characterized in that, It comprises the following steps: (1) mixing Noni fruit with vanilla orchid or variegated leaves, crushing to obtain Noni vanilla fruit pulp or Noni variegated leaf fruit pulp; (2) inoculating a compound fermenting agent into the Noni vanilla fruit pulp or Noni variegated leaf fruit pulp, carrying out two-stage temperature-variable fermentation, centrifuging to obtain Noni fruit wine with vanilla orchid or variegated leaf flavor; The two-stage temperature-variable fermentation is as follows: the temperature of the first-stage fermentation is 25-35℃, the time of the first-stage fermentation is 2-4d, the temperature of the second-stage fermentation is 20-30℃, and the time of the second-stage fermentation is 3-5d; The compound fermenting agent in step (2) is Saccharomyces cerevisiae Y5, Saccharomyces cerevisiae CR1, Saccharomyces cerevisiae RW and Lactococcus lactis subsp. cremoris 134 in a volume ratio of (0.8-1.3):(1-3):(0.5-1.3):(0.8-1.5); wherein the Saccharomyces cerevisiae Y5 is a strain of CGMCC No. 2660, the Saccharomyces cerevisiae CR1 is SELECTYS ITALICA CR1, and the Lactococcus lactis subsp. cremoris 134 is a strain of CCTCC LB 2008134; The inoculation amount of the compound fermenting agent is 1-5% of the weight of Noni fruit.

2. The production method according to claim 1, characterized by, The addition amount of vanilla orchid or variegated leaves in step (1) is 0.2-2.3% of the weight of Noni fruit.

3. The preparation method according to claim 1, characterized in that, The Noni fruit in step (1) is washed before mixing, the washing liquid used for washing is a sodium bicarbonate solution with a mass concentration of 0.5-1.5%, the addition amount of the washing liquid is 1-3 times of the weight of Noni fruit, the washing temperature is 3-8℃, and the washing time is 15-25min.

4. The method of claim 1, wherein, The feeding amount during centrifuging in step (2) is 800-1200kg / h, and the centrifugal force during centrifuging is 14000-16000rpm.

5. A vanilla or mellow flavored noni fruit wine prepared by the method according to any one of claims 1 to 4, characterized in that, The alcohol content of the Noni fruit wine with vanilla orchid or variegated leaf flavor is 10-15%vol.

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