A method for preparing passion fruit whole fruit wine with improved clarification effect

Abstract

This invention discloses a method for preparing passion fruit whole-fruit wine with improved clarification, belonging to the field of food processing technology. In this method, pectinase, cellulase, and transglutaminase are added before fermentation, and polyglutamic acid, bentonite, and curdlan are added after fermentation. The passion fruit whole-fruit wine obtained by this method has a light transmittance as high as 98.9%. The passion fruit wine composite clarifying agent prepared by this invention can be used in the preparation of passion fruit wine from whole passion fruit, significantly improving the clarity of passion fruit wine, reducing the technical difficulty and production cost of the clarification process, shortening the clarification time, effectively maintaining the flavor and nutritional value of the fruit wine, and improving the production efficiency of the fruit wine; it is simple to operate, easy to implement, and worthy of promotion and use.

Description

Technical Field

[0001] This invention relates to a method for preparing passion fruit whole fruit wine with improved clarification effect, belonging to the field of food processing technology. Background Technology

[0002] Passion fruit wine is highly susceptible to cloudiness during storage, severely affecting its appearance and shortening its shelf life. The sediment in fruit wines is primarily caused by the aggregation of large molecules such as pectin, tannins, pigments, proteins, and polyphenols.

[0003] Current research on wine clarifying agents mainly focuses on the hydrolysis and flocculation of substances such as pectinase and chitosan. For example, Chinese invention patent CN107841435A discloses a method for clarifying passion fruit wine using pectinase and bentonite, but it requires pretreatment of the passion fruit, which is cumbersome and has limited clarifying effect. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a method for preparing passion fruit whole-fruit wine with improved clarification effects.

[0005] This invention first provides a method for preparing passion fruit whole fruit wine with improved clarification effect, the method comprising the following steps:

[0006] (1) Crushing: Crushing the whole passion fruit to obtain passion fruit pulp;

[0007] (2) Enzymatic hydrolysis: Mix clarifying agent A with the passion fruit pulp obtained in step (1) and incubate;

[0008] (3) Fermentation: Inoculate activated yeast into the whole passion fruit pulp after enzymatic hydrolysis and ferment at a constant temperature of 20-28℃ for 2-7 days.

[0009] (4) Aging: Filter the fermentation liquid obtained in step (3) to obtain a fermentation mixture, and age the fermentation mixture to obtain fermented wine.

[0010] (5) Clarification: Mix the clarifying agent B with the fermented wine obtained in step (4) and let it stand;

[0011] (6) Purification: After filtering and clarifying the fermented wine, sterilize and bottle it to obtain passion fruit whole fruit wine.

[0012] The clarifying agent A includes: pectinase and cellulase;

[0013] The clarifying agent B comprises: polyglutamic acid and bentonite.

[0014] In one embodiment, the crushing involves crushing the whole passion fruit to a particle size of 1-4 mm.

[0015] In one embodiment, during the enzymatic hydrolysis step, the final concentration of clarifying agent A in the fruit pulp is 100-500 U / mL, and the incubation conditions are: incubation at 40-60℃ for at least 2 hours.

[0016] In one embodiment, the inoculation amount in step (3) is 0.5-10% (v / v).

[0017] In one embodiment, the yeast includes, but is not limited to, Saccharomyces cerevisiae CGMCC 2.3848.

[0018] In one embodiment, the aging conditions are: temperature 10-25°C, time 7-20 days.

[0019] In one embodiment, the clarification step includes: dissolving clarifying agent B in 15-20 times (m / v) of distilled water, stirring to form a uniform suspension, mixing the suspension with the fermented wine at a ratio of 0.2%-1%, and allowing it to stand.

[0020] In one embodiment, the ratio of the enzyme activities U of the pectinase and cellulase is (2:3) to (4:1); and the weight ratio of the polyglutamic acid and bentonite is (1:2) to (2:1).

[0021] In one embodiment, the clarifying agent A further includes transglutaminase.

[0022] In one embodiment, the ratio of the enzyme activities U of the pectinase, cellulase and transglutaminase is (600:1500:1) to (300:250:1); and the weight ratio of the polyglutamic acid and bentonite is (1:2) to (2:1).

[0023] In one embodiment, the clarifying agent B further includes gellan gum.

[0024] In one embodiment, the ratio of the enzyme activities U of the pectinase, cellulase and transglutaminase is (600:1500:1) to (1200:500:1); the weight ratio of the guar gum, polyglutamic acid and bentonite is (1:2:3) to (1:4:1).

[0025] The present invention also provides passion fruit whole fruit wine prepared by the above method.

[0026] The present invention also provides the application of the above method in the preparation of passion fruit whole fruit wine.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The method of the present invention can significantly improve the clarity of the obtained fruit wine. The transmittance of the fruit wine prepared according to the method of the present invention reaches up to 98.9%.

[0029] (2) The method of the present invention is simple and can significantly shorten the clarification time, effectively maintain the flavor and nutritional value of the fruit wine, reduce the technical difficulty and production cost of the clarification process, and improve the production efficiency of the fruit wine.

[0030] (3) In the clarification method of the present invention, the clarification efficiency is effectively improved through the synergistic effect of the various formulations of the clarifying agent. Detailed Implementation

[0031] The pectinase, transglutaminase, cellulase, curdlan, polyglutamic acid, and bentonite used in this invention can all be obtained through conventional commercial channels. The yeast used in this invention was purchased from the China General Microbiological Culture Collection Center (CGMCC 2.3848). The pectinase (30,000 U / g, food grade) was purchased from Henan Wanbang Industrial Co., Ltd.; the transglutaminase (100 U / g, food grade) was purchased from Taixing Dongsheng Food Technology Co., Ltd.; and the cellulase (50,000 U / g, food grade) was purchased from Shandong Jiajiali Biotechnology Co., Ltd.

[0032] Sample transmittance determination method: Using a UV-Vis spectrophotometer, select the transmittance, with distilled water as 100% transmittance, and measure the sample transmittance at 680nm.

[0033] Yeast activation method: Using a sterilized inoculation loop, pick up Saccharomyces cerevisiae CGMCC 2.3848 and inoculate it into a 5 mL YPD culture medium test tube. Activate and culture in a shaker at 28℃ and 100 r / min for 12 hours to prepare the seed culture. Under aseptic conditions, inoculate the yeast seed culture into YPD liquid medium at an inoculation rate of 4% (v / v) and then culture in a shaker at 28℃ and 100 r / min for 48 hours to obtain the cultured Saccharomyces cerevisiae CGMCC 2.3848.

[0034] Example 1: A passion fruit whole-fruit wine clarifying agent and its preparation method

[0035] 1. Clarifying agents and their applications

[0036] Clarifying agent A: Calculated by enzyme activity (U), pectinase: cellulase = 9:10.

[0037] Clarifying agent B: By weight ratio, polyglutamic acid: bentonite = 3:2.

[0038] Clarifying agent A is used in the pre-fermentation stage of fruit wine, with a total enzyme activity (U) of 190 U / mL added to the fruit wine. Clarifying agent B is applied by slowly dissolving it in 15 times its volume of distilled water, stirring in a 50°C water bath for 4 hours to form a uniform suspension. After cooling, 0.5% (v / v) of clarifying agent B is added to the passion fruit wine to be clarified. The mixture is then stirred in a 50°C water bath for 40 minutes and allowed to stand at room temperature for 24 hours to achieve clarification of the passion fruit wine.

[0039] 2. Preparation of Passion Fruit Whole Fruit Wine

[0040] (1) Pretreatment: Select fresh and ripe passion fruits free from pests, rinse them twice with clean water, and then air dry them for later use.

[0041] (2) Crushing: Crushing the whole passion fruit into particles with a diameter of 1-4 mm to obtain passion fruit pulp;

[0042] (3) Enzymatic hydrolysis of whole passion fruit pulp: Add the clarifying agent A evenly to the passion fruit pulp obtained in step (2) and enzymatically hydrolyze it at 50°C for 2 hours;

[0043] (4) Fermentation treatment: Inoculate the whole passion fruit pulp after enzymatic hydrolysis with 1.0% (v / v) activated yeast and ferment at 22℃ for 7 days.

[0044] (5) Aging: The fermentation mixture is placed in a fermentation tank for aging to obtain passion fruit wine; the aging temperature is 10-15℃ and the time is 7-14 days.

[0045] (6) Clarification: Slowly dissolve clarifying agent B in 15 times (m / v) of distilled water, stir in a 50°C constant temperature water bath for 4 hours to form a uniform suspension, and after cooling, add 0.5% (v / v) of clarifying agent B to the fermented wine after aging in step (5), stir in a 50°C constant temperature water bath for 40 minutes, and let stand at room temperature for 24 hours to achieve clarification of passion fruit whole fruit wine;

[0046] (7) Purification: Passion fruit wine is filtered through a 0.22μm filter membrane, pasteurized and then bottled to obtain passion fruit wine.

[0047] The results showed that after applying the clarifying agent, the transmittance of the passion fruit whole fruit wine sample obtained in Example 1 was 95.3%, and the clarification effect was significantly improved.

[0048] 3. Optimization of clarifying agent

[0049] (1) The preparation method of passion fruit whole fruit wine is the same as 1 and 2 above. The difference is that the ratio of pectinase and cellulase in clarifying agent A is changed. The transmittance after the ratio is changed is shown in Table 1 below.

[0050] Table 1. Transmittance at different ratios of pectinase and cellulase

[0051] The ratio of pectinase to cellulase 2：1 3：1 4：1 2：3 Light transmittance (%) 90.2 92.4 93.1 93.4

[0052] (2) The preparation method of passion fruit whole fruit wine is the same as 1 and 2 above. The difference is that the ratio of polyglutamic acid and bentonite in clarifying agent B is changed. The transmittance after the ratio is changed is shown in Table 2 below.

[0053] Table 2. Transmittance at different ratios of polyglutamic acid and bentonite

[0054] The ratio of polyglutamic acid to bentonite 1：1 2：1 1：2 2：3 Light transmittance (%) 90.6 91.8 92.3 94.7

[0055] Comparative Example 1: Clarification effect of the clarifier after formula modification

[0056] 1. Clarifying agent A contains only pectinase.

[0057] The specific solution is the same as in Example 1, except that clarifying agent A contains only pectinase and no cellulase.

[0058] The results showed that the transmittance of the obtained fruit wine sample was 76.8%.

[0059] 2. Clarifying agent A contains only cellulase.

[0060] The specific solution is the same as in Example 1, except that clarifying agent A contains only cellulase and no pectinase.

[0061] The results showed that the transmittance of the obtained fruit wine sample was 65.2%.

[0062] 3. Clarifying agent B contains only polyglutamic acid.

[0063] The specific solution is the same as in Example 1, except that clarifying agent B contains only polyglutamic acid and no bentonite.

[0064] The results showed that the transmittance of the obtained fruit wine sample was 75.1%.

[0065] 4. Clarifying agent B contains only bentonite.

[0066] The specific solution is the same as in Example 1, except that clarifying agent B contains only bentonite and no polyglutamic acid.

[0067] The results showed that the transmittance of the obtained fruit wine sample was 75.9%.

[0068] 5. Change the enzyme ratio in clarifying agent A.

[0069] The specific scheme is the same as in Example 1, except that the ratio of pectinase to cellulase in clarifying agent A is changed to 10:1.

[0070] The results showed that the transmittance of the obtained fruit wine sample was 89.3%.

[0071] 6. Change the proportion of components in clarifying agent B.

[0072] The specific scheme is the same as in Example 1, except that the ratio of polyglutamic acid and bentonite in clarifying agent B is changed to 1:5.

[0073] The results showed that the transmittance of the obtained fruit wine sample was 88.2%.

[0074] Example 2: A passion fruit whole-fruit wine clarifying agent and its preparation method

[0075] 1. Clarifying agents and their applications

[0076] Clarifying agent A: Calculated by enzyme activity (U), pectinase: glutamine transaminase: cellulase = 500: 1: 850.

[0077] Clarifying agent B: Calculated by weight ratio, the ratio of gum arabic to polyglutamic acid to bentonite is 4:6:3.

[0078] Clarifying agent A was used in the pre-fermentation stage of the fruit wine, with a total enzyme activity (U) of 195 U / mL added to the fruit wine. Clarifying agent B was applied by slowly dissolving it in 20 times its volume of distilled water, stirring in a 50°C water bath for 4 hours to form a uniform suspension. After cooling, 0.6% (v / v) of clarifying agent B was added to the passion fruit wine to be clarified. The mixture was then stirred in a 50°C water bath for 40 minutes and allowed to stand at room temperature for 24 hours to achieve clarification of the passion fruit wine.

[0079] 2. Preparation of Passion Fruit Whole Fruit Wine

[0080] (1) Pretreatment: Select fresh and ripe passion fruits free from pests, rinse them twice with clean water, and then air dry them for later use.

[0081] (2) Crushing: Crushing the whole passion fruit into particles with a diameter of 1-4 mm to obtain passion fruit pulp;

[0082] (3) Enzymatic hydrolysis of whole passion fruit pulp: Add the clarifying agent A evenly to the passion fruit pulp obtained in step (2) and enzymatically hydrolyze it at 50°C for 2 hours;

[0083] (4) Fermentation treatment: Inoculate the whole passion fruit pulp after enzymatic hydrolysis with 1.0% (v / v) activated yeast and ferment at 22℃ for 7 days.

[0084] (5) Aging: The fermentation mixture is placed in a fermentation tank for aging to obtain passion fruit wine; the aging temperature is 10℃ and the time is 7 days.

[0085] (6) Clarification: Slowly dissolve clarifying agent B in 20 times (m / v) of distilled water, stir in a 50°C constant temperature water bath for 4 hours to form a uniform suspension, and after cooling, add 0.6% (v / v) of clarifying agent B to the fermented wine after aging in step (5), stir in a 50°C constant temperature water bath for 40 minutes, and let stand at room temperature for 24 hours to achieve clarification of passion fruit whole fruit wine;

[0086] (7) Purification: Passion fruit wine is filtered through a 0.22μm filter membrane, pasteurized and then bottled to obtain passion fruit wine.

[0087] The results showed that the transmittance of the passion fruit whole fruit wine clarifying agent obtained in Example 2 was 98.1% after application, and the clarification effect was significantly improved.

[0088] 3. Optimization of clarifying agent

[0089] (1) The preparation method of passion fruit whole fruit wine is the same as 1 and 2 above. The difference is that the ratio of pectinase, transglutaminase and cellulase in clarifying agent A is changed. The transmittance after the ratio is changed is shown in Table 3 below.

[0090] Table 3. Transmittance at different ratios of pectinase, transglutaminase, and cellulase

[0091]

[0092] (2) The preparation method of passion fruit whole fruit wine is the same as that of 1 and 2 above. The difference is that the ratio of guar gum, polyglutamic acid and bentonite in clarifying agent B is changed. The transmittance after the ratio is changed is shown in Table 4 below.

[0093] Table 4. Transmittance at different ratios of kelp, polyglutamic acid, and bentonite.

[0094]

[0095]

[0096] Comparative Example 2: Clarification effect of the clarifier after formula modification

[0097] 1. Clarifying agent A contains only pectinase.

[0098] The specific solution is the same as in Example 2, except that clarifying agent A contains only pectinase and does not contain cellulase or transglutaminase.

[0099] The results showed that the transmittance of the obtained fruit wine sample was 80.6%.

[0100] 2. Clarifying agent A contains only cellulase.

[0101] The specific solution is the same as in Example 2, except that clarifying agent A contains only cellulase and does not contain pectinase or transglutaminase.

[0102] The results showed that the transmittance of the obtained fruit wine sample was 67.1%.

[0103] 3. Clarifying agent B contains only transglutaminase.

[0104] The specific solution is the same as in Example 2, except that clarifying agent B contains only transglutaminase and does not contain pectinase or cellulase.

[0105] The results showed that the transmittance of the obtained fruit wine sample was 55.3%.

[0106] 4. Clarifying agent B contains only polyglutamic acid.

[0107] The specific solution is the same as in Example 2, except that clarifying agent B contains only polyglutamic acid and does not contain bentonite or guar gum.

[0108] The results showed that the transmittance of the obtained fruit wine sample was 87.9%.

[0109] 5. Clarifying agent B contains only bentonite.

[0110] The specific solution is the same as in Example 2, except that clarifying agent B contains only bentonite and does not contain polyglutamic acid or guar gum.

[0111] The results showed that the transmittance of the obtained fruit wine sample was 86.7%.

[0112] 6. Clarifying agent B contains only gluconolactone.

[0113] The specific solution is the same as in Example 2, except that clarifying agent B contains only guar gum and does not contain polyglutamic acid or bentonite.

[0114] The results showed that the transmittance of the obtained fruit wine sample was 82.1%.

[0115] 7. Change the enzyme ratio in clarifying agent A.

[0116] The specific scheme is the same as in Example 2, except that the ratio of pectinase, cellulase and transglutaminase in clarifying agent A is changed to 1000:50:1.

[0117] The results showed that the transmittance of the obtained fruit wine sample was 91.5%.

[0118] 8. Change the proportion of components in clarifying agent B.

[0119] The specific scheme is the same as in Example 2, except that the ratio of polyglutamic acid, bentonite and guar gum in clarifying agent B is changed to 5:1:2.

[0120] The results showed that the transmittance of the obtained fruit wine sample was 90.6%.

[0121] Example 3: A passion fruit whole-fruit wine clarifying agent and its preparation method

[0122] 1. Clarifying agents and their applications

[0123] Clarifying agent A: Calculated by enzyme activity (U), pectinase: glutamine transaminase: cellulase = 600: 1: 1500.

[0124] Clarifying agent B: By weight ratio, polyglutamic acid: bentonite = 4:3.

[0125] Clarifying agent A is used in the pre-fermentation stage of fruit wine, with a total enzyme activity (U) of 175 U / mL added to the fruit wine. Clarifying agent B is applied by slowly dissolving it in 20 times its volume of distilled water, stirring in a 50°C water bath for 4 hours to form a homogeneous suspension. After cooling, 0.6% (v / v) of clarifying agent B is added to the passion fruit wine to be clarified. The mixture is then stirred in a 50°C water bath for 40 minutes and allowed to stand at room temperature for 24 hours to achieve clarification of the passion fruit wine.

[0126] 2. Preparation of Passion Fruit Whole Fruit Wine

[0127] (1) Pretreatment: Select fresh and ripe passion fruits free from pests, rinse them twice with clean water, and then air dry them for later use.

[0128] (2) Crushing: Crushing the whole passion fruit into particles with a diameter of 1-4 mm to obtain passion fruit pulp;

[0129] (3) Enzymatic hydrolysis of whole passion fruit pulp: Add the clarifying agent A evenly to the passion fruit pulp obtained in step (2) and enzymatically hydrolyze it at 50°C for 2 hours;

[0130] (4) Fermentation treatment: Inoculate the whole passion fruit pulp after enzymatic hydrolysis with 1.0% (v / v) activated yeast and ferment at 22℃ for 7 days.

[0131] (5) Aging: The fermentation mixture is placed in a fermentation tank for aging to obtain passion fruit wine; the aging temperature is 10℃ and the time is 7 days.

[0132] (6) Clarification: Slowly dissolve clarifying agent B in 20 times (m / v) of distilled water, stir in a 50°C constant temperature water bath for 4 hours to form a uniform suspension. After cooling, add 0.5% (v / v) of clarifying agent B to the fermented wine after aging in step (5), stir in a 50°C constant temperature water bath for 40 minutes, and let stand at room temperature for 24 hours to achieve clarification of passion fruit whole fruit wine.

[0133] (7) Purification: Passion fruit wine is filtered through a 0.22μm filter membrane, pasteurized and then bottled to obtain passion fruit wine.

[0134] The results showed that the transmittance of the passion fruit whole fruit wine clarifying agent obtained in Example 3 was 97.4% after application, and the clarification effect was significantly improved.

[0135] 3. Optimization of clarifying agent

[0136] (1) The preparation method of passion fruit whole fruit wine is the same as 1 and 2 above. The difference is that the ratio of pectinase, transglutaminase and cellulase in clarifying agent A is changed. The transmittance after the ratio is changed is shown in Table 5 below.

[0137] Table 5. Transmittance at different ratios of pectinase, transglutaminase, and cellulase

[0138]

[0139]

[0140] (2) The preparation method of passion fruit whole fruit wine is the same as that of 1 and 2 above. The difference is that the ratio of guar gum, polyglutamic acid and bentonite in clarifying agent B is changed. The transmittance after the ratio is changed is shown in Table 6 below.

[0141] Table 6. Transmittance at different ratios of polyglutamic acid and bentonite

[0142] The ratio of polyglutamic acid to bentonite 1：1 2：1 1：2 2：3 Light transmittance (%) 92.6 93.9 93.7 94.6

[0143] Comparative Example 3: Clarification effect of the clarifier after formula modification

[0144] 1. Clarifying agent A contains only pectinase.

[0145] The specific solution is the same as in Example 3, except that clarifying agent A contains only pectinase and no cellulase.

[0146] The results showed that the transmittance of the obtained fruit wine sample was 78.2%.

[0147] 2. Clarifying agent A contains only cellulase.

[0148] The specific solution is the same as in Example 3, except that clarifying agent A contains only cellulase and no pectinase.

[0149] The results showed that the transmittance of the obtained fruit wine sample was 65.9%.

[0150] 3. Clarifying agent B contains only transglutaminase.

[0151] The specific solution is the same as in Example 3, except that clarifying agent B contains only transglutaminase and does not contain pectinase or cellulase.

[0152] The results showed that the transmittance of the obtained fruit wine sample was 54.7%.

[0153] 4. Clarifying agent B contains only polyglutamic acid.

[0154] The specific solution is the same as in Example 3, except that clarifying agent B contains only polyglutamic acid and does not contain bentonite or guar gum.

[0155] The results showed that the transmittance of the obtained fruit wine sample was 86.7%.

[0156] 5. Clarifying agent B contains only bentonite.

[0157] The specific solution is the same as in Example 3, except that clarifying agent B contains only bentonite and does not contain polyglutamic acid or guar gum.

[0158] The results showed that the transmittance of the obtained fruit wine sample was 85.6%.

[0159] 6. Change the enzyme ratio in clarifying agent A.

[0160] The specific scheme is the same as in Example 3, except that the ratio of pectinase, cellulase and transglutaminase in clarifying agent A is changed to 1200:40:1.

[0161] The results showed that the transmittance of the obtained fruit wine sample was 90.4%.

[0162] 7. Change the proportion of the components in clarifying agent B.

[0163] The specific scheme is the same as in Example 3, except that the ratio of polyglutamic acid and bentonite in clarifying agent B is changed to 1:4.

[0164] The results showed that the transmittance of the obtained fruit wine sample was 91.9%.

[0165] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing passion fruit whole-fruit wine with improved clarification effect, characterized in that, The method includes the following steps: (1) Crushing: Crushing the whole passion fruit to obtain passion fruit pulp; (2) Enzymatic hydrolysis: Clarifying agent A is mixed with the passion fruit pulp obtained in step (1) and incubated; (3) Fermentation: Inoculate the activated yeast into the whole passion fruit pulp after enzymatic hydrolysis and ferment at a constant temperature of 20-28℃ for 2-7 days; (4) Aging: Filter the fermentation liquid obtained in step (3) to obtain a fermentation mixture, and age the fermentation mixture to obtain fermented wine; (5) Clarification: Mix the clarifying agent B with the fermented wine obtained in step (4) and let it stand; (6) Purification: After filtration and clarification, the fermented wine is sterilized and bottled to obtain passion fruit whole fruit wine; The clarifying agent A is: pectinase, cellulase, and transglutaminase; The clarifying agent B is: guar gum, polyglutamic acid and bentonite; The ratio of enzyme activities U of pectinase, cellulase and transglutaminase is 500:850:1; the weight ratio of guar gum, polyglutamic acid and bentonite is 1:4:

1.

2. The method according to claim 1, characterized in that, In the enzymatic hydrolysis step, the final concentration of clarifying agent A in the fruit pulp is 100-500 U / mL, and the incubation conditions are 40-60℃ for at least 2 hours.

3. The method according to claim 2, characterized in that, The clarification step includes: dissolving clarifying agent B in 15-20 times (m / v) of distilled water, stirring to form a uniform suspension, mixing the suspension with the fermented wine at a ratio of 0.2%-1%, and letting it stand.

4. Passion fruit wine prepared by the method according to any one of claims 1-3.

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