Preparation method of semi-solid pure loquat whole fruit wine

Abstract

The application provides a preparation method of a semi-solid pure loquat whole fruit wine, comprising separation of loquat pulp and loquat kernel, loquat pulp beating, loquat kernel processing, mixing, fermentation and distillation. The application makes full use of rich carbon sources such as starch in loquat kernel and the amygdalin component with the effect of relieving cough, utilizes the aroma and nutrition of loquat fresh fruit, and absorbs the medicinal active components of loquat whole fruit. The semi-solid fermentation mode is adopted to produce the loquat whole fruit wine containing the antioxidant and cough-relieving medicinal active components, realizes efficient and high-value utilization of loquat resources, and the produced loquat whole fruit wine has a high yield and a unique loquat fragrance.

Description

Technical Field

[0001] This invention belongs to the field of loquat processing technology, specifically relating to a method for preparing semi-solid pure brewed loquat whole fruit wine. Background Technology

[0002] Loquat is an evergreen fruit tree belonging to the Rosaceae family, used both as food and medicine. It flowers and bears fruit in autumn and winter, with the fruit ripening in May and June. Loquat flesh has a delicious flavor and is rich in nutrients such as fructose and carotene, possessing anti-inflammatory and cough-relieving properties. However, loquat fruit has a short harvest period and is not suitable for long-term storage and transportation. With the expansion of cultivation areas, the processing of loquat fruit, such as loquat juice and jam, has developed rapidly. Loquat kernels account for about 20-30% of the weight of fresh loquat fruit and are the main by-product of loquat processing. They are usually discarded as waste, but concentrated dumping of these kernels produces high concentrations of toxic gases such as hydrocyanic acid and benzoic acid, posing a safety hazard. Currently, they are centrally disposed of through landfill, which not only pollutes the environment but also results in a significant waste of high-quality biomass resources. Loquat kernels are rich in nutrients such as starch, reducing sugars, and protein. Starch, reducing sugars, and protein account for 69.5%, 9.2%, and 7.6% of the dry weight, respectively. While the protein and fat content is low, the kernels are rich in essential amino acids and unsaturated fatty acids (linoleic acid and α-linolenic acid content exceed 50%), making them a good raw material for brewing. Furthermore, loquat kernels, especially the kernel skin and cotyledons, are rich in amygdalin, triterpenoids, flavonoids, volatile oils, and phenols, among other bioactive substances and medicinal components. The functional antitussive component in loquat kernels is amygdalin, ranging from 0.22% to 3.6% depending on the variety and testing method. Amygdalin belongs to the aromatic cyanogenic glycosides, and its molecule consists of one unit of benzaldehyde, one unit of hydrocyanic acid, and two units of glucose, with the molecular formula C2. 20 H 27 NO 11 Amygdalin can be hydrolyzed and degraded by β-glucosidases such as amygdalinase and cherry leaf enzyme, producing prunasin and amygdalin cyanide. The latter is unstable and easily decomposes upon heating to produce benzaldehyde and hydrocyanic acid, which have antitussive, antiasthmatic, and antitumor effects. However, the free hydrocyanic acid produced by the decomposition of amygdalin is highly toxic; the lethal dose for humans is approximately 0.05g. Based on the total amount of amygdalin and free hydrocyanic acid in loquat kernels, it is estimated that consuming 10-15 loquat kernels for adults and 5-7 for children could be fatal. Toxic gases are produced during the storage and processing of loquat kernels. Summary of the Invention

[0003] The technical problem to be solved by this invention is to address the shortcomings of the prior art by providing a method for preparing semi-solid pure brewed loquat whole fruit wine. This method fully utilizes the abundant starch and other carbon source components in loquat kernels, the aroma and nutrition of fresh loquat fruit, and the medicinal active ingredients of whole loquat fruit. It adopts a semi-solid fermentation mode to produce loquat whole fruit wine containing medicinal active ingredients with antioxidant and antitussive effects, thereby achieving efficient and high-value utilization of loquat resources. The produced loquat whole fruit wine has a high yield and has the unique fragrance of loquat.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a method for preparing semi-solid pure brewed loquat whole fruit wine, the method being as follows:

[0005] S1. Loquat whole fruit separation and pulp processing:

[0006] The whole loquat fruit is separated into pulp and kernel, and the loquat pulp with skin is processed into a pulp to obtain loquat pulp pulp;

[0007] S2. Loquat kernel processing:

[0008] S201. Fumigation to inactivate enzymes: Loquat kernels are steamed for 15 min to 60 min under sealed conditions at a temperature of 110℃~130℃ to inactivate the amygdalin decomposing enzyme in the loquat kernels, and the steam-treated loquat kernels are obtained.

[0009] S202. Under the condition of 40℃~70℃, the loquat kernels obtained in S201 after steam treatment are turned over and dried by blowing air for 1h~5h to obtain dried loquat kernels.

[0010] S203. The dried loquat kernels obtained in S202 are subjected to primary crushing until cracks appear or the loquat kernels are broken, thus obtaining primary crushed loquat kernels.

[0011] S204. The loquat kernels obtained from the first-stage crushing in S203 are subjected to a second-stage crushing until they are flat, thus obtaining the second-stage crushed loquat kernels.

[0012] S205. The loquat kernels obtained from the secondary crushing process in S204 are crushed at a temperature of -20℃ to 10℃, and then treated with saturated steam at a temperature of 110℃ to 130℃ for 15 min to 60 min to obtain sterilized loquat kernel powder.

[0013] S206. Extract a portion of the sterilized loquat kernel powder obtained in S205 to obtain an extract containing active ingredients.

[0014] S207. Mix the sterilized loquat kernel powder obtained in S205 with the loquat kernel powder extracted in S206, steam for 0.5h to 4h, spread out to cool, and obtain steamed loquat kernel powder.

[0015] S3, Mixing:

[0016] Add the loquat pulp slurry obtained in S1 to the steamed loquat kernel powder obtained in S207 to obtain a whole loquat mixture. Add sugar and the extract containing active ingredients obtained in S206 to the whole loquat mixture, stir evenly, and obtain a fermentation substrate.

[0017] S4, Fermentation:

[0018] Add fermentation material to the fermentation substrate obtained in S3, stir well, and ferment in a sealed container at room temperature for 30 to 50 days to obtain fermentation base material.

[0019] The fermentation substance is a mixture of *Calibic Mayer's yeast*, *Saccharomyces cerevisiae*, *Dry yeast for fruit wine*, *Pichia kudricazwiel*, starch debranching enzyme, amylase, pectinase, and cellulase.

[0020] S5. Distill the fermentation base obtained in S3, retaining the distillate with an alcohol content of 35% vol or higher, and re-distilling the distillate with an alcohol content of <35% vol to 35% vol or higher. After blending each batch, whole fruit wine is obtained.

[0021] Alternatively, the active ingredient extract obtained in S206 can be added to the fermentation base obtained in S3, and then distilled in series to retain the distillate with an alcohol content of 35% vol or higher. The distillate with an alcohol content of <35% vol can be redistilled to 35% vol or higher. After blending each batch, whole fruit wine can be obtained.

[0022] S6. The remaining fermented distillate substrate after distillation in S5 is recycled for the fermentation and distillation operations of steps S4 to S5. When the weight of the remaining fermented distillate substrate decreases by more than 50% during the recycling process, the steamed loquat kernel powder obtained in S207 and the loquat pulp slurry obtained in S1 are added to it to obtain a whole loquat mixture. Sugar and the extract containing active ingredients obtained in S206 are added to the whole loquat mixture and stirred evenly to obtain a fermentation substrate. The fermentation and distillation operations of S4 to S5 are then carried out.

[0023] S7. After uniformly blending the whole fruit wines obtained from each batch of S5, the extract containing active ingredients obtained from S206 can be added to obtain semi-solid pure brewed loquat whole fruit wine containing active ingredients.

[0024] Preferably, the roller spacing of the first-stage compaction in S203 is 5mm to 15mm; the roller spacing of the second-stage compaction in S204 is 2mm to 10mm.

[0025] Preferably, the active ingredients in the extract described in S205 include amygdalin, triterpenoids, total flavonoids, and total phenols.

[0026] Preferably, the mass fraction of sugar in the fermentation substrate in S3 is 3% to 10%; and the mass fraction of extract in the fermentation substrate is 0% to 10%.

[0027] Preferably, the mass fraction of sugar in the fermentation substrate in S6 is 3% to 10%; and the mass fraction of extract in the fermentation substrate is 0% to 10%.

[0028] Compared with the prior art, the present invention has the following advantages:

[0029] 1. Loquat kernels account for approximately 20-30% of the weight of fresh loquat fruit. This invention fully utilizes the sugar in loquat fruit and the abundant starch and other carbon sources in the kernels to carry out semi-solid multi-round cyclic fermentation, ultimately achieving complete degradation of loquat fruit components, maximizing ethanol conversion rate, and the process is clean and environmentally friendly with no waste residue or waste liquid discharge.

[0030] 2. The loquat kernel processing residue of the present invention can efficiently and valuablely utilize waste biomass resources, turning waste into treasure, increasing the processing categories of the loquat industry and extending the industrial chain.

[0031] 3. This invention extracts and adds bioactive functional components from loquat, and uses semi-solid fermentation or steam distillation to transfer the medicinal functional components of loquat, especially amygdalin, which has antitussive effects in the kernel, into the wine, thereby obtaining a whole loquat fruit wine with antioxidant and antitussive effects, which can prevent or assist in the treatment of respiratory diseases such as cough and sore throat.

[0032] 4. The loquat whole-fruit wine produced by this invention has the delicate aroma of loquat fruit. Multiple rounds of cyclical fermentation and efficient conversion produce a pure, high-proof liquor with an alcohol content of over 40% vol. The production process is simple and controllable, with low input and high output.

[0033] The present invention will be further described in detail below with reference to the embodiments. Detailed Implementation

[0034] Example 1

[0035] The loquat variety used in this embodiment is Zhehong 1.

[0036] The method for preparing semi-solid pure brewed loquat whole fruit wine in this embodiment is as follows:

[0037] S1. Loquat whole fruit separation and pulp processing:

[0038] The whole loquat fruit is separated into pulp and kernel, and the loquat pulp with skin is processed into a pulp to obtain loquat pulp pulp;

[0039] S2. Loquat kernel processing:

[0040] S201. Fumigation to inactivate enzymes: Loquat kernels are steamed for 60 minutes under a sealed condition at 110°C to inactivate the amygdalin decomposing enzyme in the loquat kernels, thus obtaining steam-treated loquat kernels.

[0041] S202. Under the condition of 40℃, the loquat kernels obtained in S201 after steam treatment are turned over and dried by blowing air for 5 hours to obtain dried loquat kernels.

[0042] S203. The dried loquat kernels obtained in S202 are subjected to primary crushing until cracks appear or the loquat kernels break apart, to obtain primary crushed loquat kernels; the distance between the rollers of the primary crushing is 5mm.

[0043] S204. The loquat kernels obtained from the first-stage crushing in S203 are subjected to a second-stage crushing to flatten them, resulting in second-stage crushed loquat kernels; the distance between the rollers in the second-stage crushing is 2mm.

[0044] S205. The loquat kernels obtained from the secondary crushing process in S204 are pulverized at a temperature of -20℃ to form granules or powder, and then treated with saturated steam at a temperature of 110℃ for 60 minutes to obtain sterilized loquat kernel pulverized material; the active ingredients in the extract include amygdalin, triterpenoids, total flavonoids and total phenols.

[0045] S206. Extract a portion of the sterilized loquat kernel powder obtained in S205 to obtain an extract containing active ingredients.

[0046] The extraction method was as follows: Soxhlet extraction was performed for 6 hours using 60% ethanol at a solid-liquid ratio of 1:10, and the extraction was repeated 3 times.

[0047] S207. Mix the sterilized loquat kernel powder obtained in S205 with the loquat kernel powder extracted in S206, steam for 0.5 hours until soft and without a hard center, spread out to cool, and obtain the steamed loquat kernel powder.

[0048] S3, Mixing:

[0049] Add the loquat pulp slurry obtained in S1 to the steamed loquat kernel powder obtained in S207 to obtain a whole loquat fruit mixture. Add sugar and the extract containing active ingredients obtained in S206 to the whole loquat fruit mixture, stir evenly, and obtain a fermentation substrate. The mass fraction of sugar in the fermentation substrate is 3%, and the mass fraction of the extract in the fermentation substrate is 10%.

[0050] S4, Fermentation:

[0051] Add fermentation material to the fermentation substrate obtained in S3, stir well, and ferment in a sealed container at room temperature for 30 days to obtain fermentation base material;

[0052] The fermentation substance is a mixture of Calibick Mayer's yeast, Saccharomyces cerevisiae, fruit wine dry yeast, Kodbit yeast, starch debranching enzyme, amylase, pectinase and cellulase.

[0053] The weight proportions of each raw material in the fermentation material are as follows: 0.1 parts of Meyerozyma caribbica, 1.5 parts of Saccharomyces cerevisiae, 0.2 parts of fruit wine dry yeast (Angel Yeast Co., Ltd.), 0.2 parts of Pichia kudriavzevii, 0.05 parts of starch debranching enzyme, 0.3 parts of amylase, 0.1 parts of pectinase, and 0.01 parts of cellulase; the mass ratio of fermentation substrate to fermentation material in S4 is 180:1.

[0054] S5. Add the extract containing active ingredients obtained in S206 to the fermentation base obtained in S3, and perform serial distillation. Retain the distillate with an alcohol content of 35% vol or higher, and redistill the distillate with an alcohol content of <35% vol to 35% vol or higher. After blending each batch, a whole fruit wine is obtained.

[0055] S6. The remaining fermented substrate after distillation in S5 is recycled for the fermentation and distillation operations of steps S4 to S5. When the weight of the remaining fermented substrate decreases by more than 50% during the recycling process, the steamed loquat kernel powder obtained in S207 and the loquat pulp pulp obtained in S1 are added to it to obtain a whole loquat mixture. Sugar and the extract containing active ingredients obtained in S206 are added to the whole loquat mixture, and the mixture is stirred evenly to obtain a fermentation substrate. The fermentation and distillation operations of S4 to S5 are then carried out. The mass fraction of sugar in the fermentation substrate is 3% and the mass fraction of the extract in the fermentation substrate is 10%.

[0056] S7. After uniformly blending the whole fruit wines obtained from each batch of S5, add the extract containing active ingredients obtained from S206 to obtain semi-solid pure brewed loquat whole fruit wine containing active ingredients.

[0057] The loquat wine produced in this embodiment has a high yield (0.6 catties of wine per 1 catties of fruit) and possesses the delicate aroma of loquat fruit. During the bio-fermentation process, the bioactive components of the loquat kernels are matured and distilled into the wine. The wine is rich in amygdalin, triterpenes, and flavonoids, possessing antioxidant and antitussive effects. The brewed wine can help prevent or assist in the treatment of respiratory diseases such as cough and sore throat. The components of the wine are shown in Table 1.

[0058] Table 1. Component Content of Zhehong 16 Loquat Fruit Wine

[0059] Serial Number index unit Measured values 1 alcohol content %vol 40 2 Total acidity (calculated as acetic acid) g / L 1.34 3 Total esters g / L 2.16 4 Ethyl hexanoate g / L 1.32 5 polyols g / L 0.75 6 solid matter g / L 0.45

[0060] The semi-solid pure loquat wine prepared in this embodiment has an alcohol content of 40% vol. The wine is clear and transparent, with a loquat aroma. It has a mild taste, a long fruity aftertaste, and does not cause headaches; the hangover is quick to wear off.

[0061] Example 2

[0062] The loquat variety used in this embodiment is Ying Shuang;

[0063] The method for preparing semi-solid pure brewed loquat whole fruit wine in this embodiment is as follows:

[0064] S1. Loquat whole fruit separation and pulp processing:

[0065] The whole loquat fruit is separated into pulp and kernel, and the loquat pulp with skin is processed into a pulp to obtain loquat pulp pulp;

[0066] S2. Loquat kernel processing:

[0067] S201. Fumigation to inactivate enzymes: Loquat kernels are steamed for 15 minutes under sealed conditions at 130°C to inactivate the amygdalin decomposing enzyme in the loquat kernels, thus obtaining steam-treated loquat kernels.

[0068] S202. Under the condition of 70℃, the loquat kernels obtained in S201 after steam treatment are turned over and dried by blowing air for 1 hour to obtain dried loquat kernels.

[0069] S203. The dried loquat kernels obtained in S202 are subjected to primary crushing until cracks appear or the loquat kernels break apart, to obtain primary crushed loquat kernels; the distance between the rollers of the primary crushing is 15mm.

[0070] S204. The loquat kernels obtained from the first-stage crushing in S203 are subjected to a second-stage crushing to flatten them, resulting in second-stage crushed loquat kernels; the distance between the rollers in the second-stage crushing is 10mm.

[0071] S205. The loquat kernels obtained from the secondary crushing process in S204 are crushed at a temperature of 10°C to form granules or powder, and then treated with saturated steam at a temperature of 130°C for 15 minutes to obtain sterilized loquat kernel powder; the active ingredients in the extract include amygdalin, triterpenoids, total flavonoids and total phenols.

[0072] S206. Extract a portion of the sterilized loquat kernel powder obtained in S205 to obtain an extract containing active ingredients.

[0073] The extraction method was: supercritical carbon dioxide extraction, at a temperature of 50℃, a pressure of 60MPa, and an entrainer ethanol addition of 2mL for 6h.

[0074] S207. Mix the sterilized loquat kernel powder obtained in S205 with the loquat kernel powder extracted in S206, steam for 4 hours until soft and without a hard center, spread out to cool, and obtain the steamed loquat kernel powder.

[0075] S3, Mixing:

[0076] Add the loquat pulp slurry obtained in S1 to the steamed loquat kernel powder obtained in S207 to obtain a whole loquat mixture. Add sugar to the whole loquat mixture and stir evenly to obtain a fermentation substrate. The mass fraction of sugar in the fermentation substrate is 10%.

[0077] S4, Fermentation:

[0078] Add fermentation material to the fermentation substrate obtained in S3, stir well, and ferment in a sealed container at room temperature for 50 days to obtain fermentation base material;

[0079] The fermentation substance is a mixture of *Calibic Mayer's yeast*, *Saccharomyces cerevisiae*, *Dry yeast for fruit wine*, *Pichia kudricazwiel*, starch debranching enzyme, amylase, pectinase, and cellulase.

[0080] The weight parts of each raw material in the fermentation material are as follows: 0.6 parts of Calibick Mayer's yeast, 0.2 parts of brewing yeast, 0.5 parts of fruit wine dry yeast, 0.6 parts of Pichia pastoris, 0.2 parts of starch debranching enzyme, 0.1 parts of amylase, 0.3 parts of pectinase and 0.03 parts of cellulase; the mass ratio of fermentation substrate to fermentation material in S4 is 220:1.

[0081] S5. Distill the fermentation base obtained in S3, retaining the distillate with an alcohol content of 35% vol or higher, and re-distilling the distillate with an alcohol content of <35% vol to 35% vol or higher. After blending each batch, a whole fruit wine is obtained.

[0082] S6. The remaining fermented substrate after distillation in S5 is recycled for the fermentation and distillation operations of steps S4 to S5. When the weight of the remaining fermented substrate decreases by more than 50% during the recycling process, the steamed loquat kernel powder obtained in S207 and the loquat pulp pulp obtained in S1 are added to it to obtain a loquat mixture. Sugar and the extract containing active ingredients obtained in S206 are added to the loquat mixture and stirred evenly to obtain a fermentation substrate. The fermentation and distillation operations of S4 to S5 are then carried out. The mass fraction of sugar in the fermentation substrate is 10%. The mass fraction of the extract in the fermentation substrate is 10%.

[0083] S7. After uniformly blending the whole fruit wines obtained from each batch of S5, add the extract containing active ingredients obtained from S206 to obtain semi-solid pure brewed loquat whole fruit wine containing active ingredients (Table 2 shows the component determination).

[0084] Table 2. Component Content of Ying Shuang Loquat Wine

[0085] Serial Number index unit Measured values 1 alcohol content %vol 52 2 Total acidity (calculated as acetic acid) g / L 1.41 3 Total esters g / L 2.25 4 Ethyl hexanoate g / L 1.19 5 polyols g / L 0.68 6 solid matter g / L 0.43

[0086] The semi-solid pure-brewed loquat wine prepared in this embodiment has an alcohol content of 52% vol. The wine is clear and transparent, with a pleasant complex aroma dominated by loquat fruit. It is mild and refreshing, with a long finish, and does not cause headaches or cause rapid sobering.

[0087] Example 3

[0088] The loquat variety used in this embodiment is Ninghai White;

[0089] The method for preparing semi-solid pure brewed loquat whole fruit wine in this embodiment is as follows:

[0090] S1. Loquat whole fruit separation and pulp processing:

[0091] The whole loquat fruit is separated into pulp and kernel, and the loquat pulp with skin is processed into a pulp to obtain loquat pulp pulp;

[0092] S2. Loquat kernel processing:

[0093] S201. Fumigation to inactivate enzymes: Loquat kernels are steamed for 30 minutes under sealed conditions at 120°C to inactivate the amygdalin decomposing enzyme in the loquat kernels, thus obtaining steam-treated loquat kernels.

[0094] S202. Under the condition of 50℃, the loquat kernels obtained in S201 after steam treatment are turned over and dried by blowing air for 3 hours to obtain dried loquat kernels.

[0095] S203. The dried loquat kernels obtained in S202 are subjected to primary crushing until cracks appear or the loquat kernels break apart, to obtain primary crushed loquat kernels; the distance between the rollers of the primary crushing is 5mm.

[0096] S204. The loquat kernels obtained from the first-stage crushing in S203 are subjected to a second-stage crushing to flatten them, resulting in second-stage crushed loquat kernels; the distance between the rollers in the second-stage crushing is 2mm.

[0097] S205. The loquat kernels obtained from the secondary crushing process in S204 are crushed at a temperature of -20℃ to form granules or powder, and then treated with saturated steam at a temperature of 120℃ for 30 minutes to obtain sterilized loquat kernel powder; the active ingredients in the extract include amygdalin, triterpenoids, total flavonoids and total phenols.

[0098] S206. Extract a portion of the sterilized loquat kernel powder obtained in S205 to obtain an extract containing active ingredients.

[0099] The extraction method was as follows: ultrasonic extraction was performed in a 75% ethanol solution at a power of 250W and a temperature of 70℃ for 20 minutes.

[0100] S207. Mix the sterilized loquat kernel powder obtained in S205 with the loquat kernel powder extracted in S206, steam for 0.5 hours until soft and without a hard center, spread out to cool, and obtain the steamed loquat kernel powder.

[0101] S3, Mixing:

[0102] Add the loquat pulp slurry obtained in S1 to the steamed loquat kernel powder obtained in S207 to obtain a whole loquat fruit mixture. Add sugar and the extract containing active ingredients obtained in S206 to the whole loquat fruit mixture, stir evenly, and obtain a fermentation substrate. The mass fraction of sugar in the fermentation substrate is 5%, and the mass fraction of the extract in the fermentation substrate is 5%.

[0103] S4, Fermentation:

[0104] Add fermentation material to the fermentation substrate obtained in S3, stir well, and ferment in a sealed container at room temperature for 40 days to obtain fermentation base material.

[0105] The fermentation substance is a mixture of *Calibic Mayer's yeast*, *Saccharomyces cerevisiae*, *Dry yeast for fruit wine*, *Pichia kudricazwiel*, starch debranching enzyme, amylase, pectinase, and cellulase.

[0106] The weight parts of each raw material in the fermentation material are as follows: 0.3 parts of Calibick Mayer's yeast, 1.0 part of Saccharomyces cerevisiae, 0.3 parts of fruit wine dry yeast, 0.4 parts of Pichia pastoris, 0.1 parts of starch debranching enzyme, 0.2 parts of amylase, 0.2 parts of pectinase and 0.02 parts of cellulase; the mass ratio of fermentation substrate to fermentation material in S4 is 200:1.

[0107] S5. Add the extract containing active ingredients obtained in S206 to the fermentation base obtained in S3, and perform serial distillation. Retain the distillate with an alcohol content of 35% vol or higher, and redistill the distillate with an alcohol content of <35% vol to 35% vol or higher. After blending each batch, a whole fruit wine is obtained.

[0108] S6. The remaining fermented substrate after distillation in S5 is recycled for the fermentation and distillation operations of steps S4 to S5. When the weight of the remaining fermented substrate decreases by more than 50% during the recycling process, the steamed loquat kernel powder obtained in S207 and the loquat pulp pulp obtained in S1 are added to it to obtain a loquat mixture. Sugar is added to the loquat mixture and stirred evenly to obtain a fermentation substrate. The fermentation and distillation operations of S4 to S5 are then carried out. The mass fraction of sugar in the fermentation substrate is 5%.

[0109] S7. After uniformly blending the whole fruit wines obtained from each batch of S5, add the extract containing active ingredients obtained from S206 to obtain semi-solid pure brewed loquat whole fruit wine containing active ingredients (Table 3 shows the fruit wine components).

[0110] Table 3. Component Content of Ninghai White Loquat Wine

[0111] Serial Number index unit Measured values 1 alcohol content %vol 45 2 Total acidity (calculated as acetic acid) g / L 1.14 3 Total esters g / L 2.32 4 Ethyl hexanoate g / L 1.10 5 polyols g / L 0.56 6 solid matter g / L 0.44

[0112] The semi-solid pure loquat wine prepared in this embodiment has an alcohol content of 45% vol. The wine is clear and transparent, with a pleasant complex aroma dominated by loquat fruit, and no off-flavors. It is mild and refreshing, with a long fruity aftertaste, and does not cause headaches or cause rapid sobering.

[0113] The safety performance test results of the semi-solid pure brewed loquat whole fruit wine prepared in Examples 1-3 are shown in Table 4.

[0114] Table 4 Safety Performance Test Results

[0115]

[0116] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any way. Any simple modifications, alterations, and equivalent changes made to the above embodiments based on the inventive essence shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing semi-solid pure brewed loquat whole fruit wine, characterized in that, The method is as follows: S1. Loquat whole fruit separation and pulp processing: The whole loquat fruit is separated into pulp and kernel, and the loquat pulp with skin is processed into a pulp to obtain loquat pulp pulp; S2. Loquat kernel processing: S201. Fumigation to inactivate enzymes: Loquat kernels are steamed for 15 min to 60 min under sealed conditions at a temperature of 110℃~130℃ to inactivate the amygdalin decomposing enzyme in the loquat kernels, and the steam-treated loquat kernels are obtained. S202. Under the condition of 40℃~70℃, the loquat kernels obtained in S201 after steam treatment are turned over and dried by blowing air for 1 h~5 h to obtain dried loquat kernels. S203. The dried loquat kernels obtained in S202 are subjected to primary rolling until cracks appear or the loquat kernels break open, thus obtaining primary rolled loquat kernels; the distance between the rollers in the primary rolling process in S203 is 5 mm to 15 mm. S204. The loquat kernels obtained in S203 after primary crushing are subjected to secondary crushing until they are flat, thus obtaining loquat kernels after secondary crushing; the distance between the rollers in the secondary crushing process in S204 is 2mm to 10mm. S205. The loquat kernels obtained from the secondary crushing process in S204 are crushed at a temperature of -20℃ to 10℃, and then treated with saturated steam at a temperature of 110℃ to 130℃ for 15 min to 60 min to obtain sterilized loquat kernel powder. S206. Extract a portion of the sterilized loquat kernel powder obtained in S205 to obtain an extract containing active ingredients; the active ingredients in the extract in S206 include amygdalin, triterpenoids, total flavonoids and total phenols; S207. Mix the sterilized loquat kernel powder obtained in S205 with the loquat kernel powder extracted in S206, steam for 0.5h to 4h, spread out to cool, and obtain steamed loquat kernel powder. S3, Mixing: Add the loquat pulp slurry obtained in S1 to the steamed loquat kernel powder obtained in S207 to obtain a whole loquat fruit mixture. Add sugar and the extract containing active ingredients obtained in S206 to the whole loquat fruit mixture, stir evenly, and obtain a fermentation substrate. The mass fraction of sugar in the fermentation substrate in S3 is 3% to 10%, and the mass fraction of the extract in the fermentation substrate is 0% to 10%. S4, Fermentation: Add fermentation material to the fermentation substrate obtained in S3, stir well, and ferment in a sealed container at room temperature for 30 to 50 days to obtain fermentation base material. The fermentation substance is a mixture of *Calibic Mayer's yeast*, *Saccharomyces cerevisiae*, *Dry yeast for fruit wine*, *Pichia kudricazwiel*, starch debranching enzyme, amylase, pectinase, and cellulase. S5. Distill the fermentation base obtained in S3, retaining the distillate with an alcohol content of 35% vol or higher, and re-distilling the distillate with an alcohol content of <35% vol to 35% vol or higher. After blending each batch, a whole fruit wine is obtained. Alternatively, the active ingredient extract obtained in S206 can be added to the fermentation base obtained in S3, and then distilled in series to retain the distillate with an alcohol content of 35% vol or higher. The distillate with an alcohol content of <35% vol can be redistilled to 35% vol or higher. After blending each batch, whole fruit wine can be obtained. S6. The remaining fermented substrate after distillation in S5 is recycled for the fermentation and distillation operations of steps S4 to S5. When the weight of the remaining fermented substrate decreases by more than 50% during the recycling process, the steamed loquat kernel powder obtained in S207 and the loquat pulp pulp obtained in S1 are added to it to obtain a whole loquat mixture. Sugar and the extract containing active ingredients obtained in S206 are added to the whole loquat mixture, and the mixture is stirred evenly to obtain a fermentation substrate. The fermentation and distillation operations of S4 to S5 are then carried out. The mass fraction of sugar in the fermentation substrate in S6 is 3% to 10%, and the mass fraction of the extract in the fermentation substrate is 0% to 10%. S7. After uniformly blending the whole fruit wines obtained from each batch of S5, add the extract containing active ingredients obtained from S206 to obtain semi-solid pure brewed loquat whole fruit wine containing active ingredients.

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