Method for enhancing color of waxberry wine by using black corn anthocyanin

Abstract

The invention belongs to the technical field of fruit wine production, and particularly relates to a color enhancing method of waxberry wine. According to the process, anthocyanin in the black corn is extracted with the waxberry wine, the obtained waxberry wine is bright in color on the premise of being green and free of additives, the true color of waxberries can be restored, and the market competitiveness is greatly improved; anthocyanin contained in the black corn and red bayberry anthocyanin are similar in composition and color, so that the wine which is closer to the red bayberry in color can be prepared by using the black corn in a certain proportion; the red bayberry fermented wine and the red bayberry soaked wine have color fading and browning phenomena and also have precipitates, and the crushed black corn has a certain flocculation effect on the red bayberry wine, so that the precipitates of the red bayberry fermented wine and the red bayberry soaked wine can be reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit wine making, and particularly relates to a method for enhancing the color of bayberry wine. Background Art

[0002] Bayberry (Myrica rubra Sieb et Zucc.) is one of the specialty fruits in my country. The ripening period of bayberry fruit is mainly concentrated in the high temperature and high humidity plum rain season from mid-June to early July. Bayberry fruit is composed of fleshy columns, soft and juicy, without the protection of the outer peel, and is easily damaged by machinery. After harvesting, the respiration is vigorous, it is very easy to deteriorate, and the shelf life is very short. Therefore, it is particularly important to research and develop bayberry deep processing technology and enrich bayberry deep processing products to increase its processing ratio.

[0003] The problem of deep processing of bayberry is that the color is very easy to deteriorate. For example, the bayberry wine loses its attractive bright red color and turns brown during the shelf life due to the instability of anthocyanins in bayberry, which reduces consumers' desire to buy. In addition to being rich in nutrients such as sugar, organic acids and multiple vitamins, bayberry also contains a large number of active ingredients such as anthocyanins and flavonoids. However, the anthocyanins in bayberry are extremely unstable and are easily degraded by pH, temperature, light, etc., to produce colorless chalcone or its isomer α-diketone, causing the bayberry to turn brown during storage and processing, and lose the attractive color that bayberry should have. This is also the biggest problem encountered in the deep processing of bayberry at present. Taking bayberry wine as an example, the color is very easy to deteriorate during the sales shelf life, turning into brown-yellow, and losing the attractive bright red color of bayberry.

[0004] Patent document CN107267335 discloses a method for making bayberry wine, in which dragon fruit peel and bayberry juice are mixed and fermented to obtain bayberry wine. However, the color of the dragon fruit peel is pink, which is far different from the purple-red color of bayberry, and the problem of color deterioration of bayberry-soaked wine cannot be solved.

[0005] Patent document CN107118926 discloses a color protection method for bayberry wine and bayberry juice, wherein a prepared mixed solution of aluminum chloride and succinic acid is added to fermented bayberry wine or bayberry juice for color protection reaction, and then tannic acid is added to improve the color stability of the bayberry wine and juice. The method achieves this goal by adding food additives. There are better ways to solve this problem using food additives, such as adding artificial synthetic colorants, which have higher stability, but cannot be green and additive-free, and does not conform to the current background of people's increasing pursuit of green and healthy. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a method for enhancing the color of bayberry wine by using black corn anthocyanins, which can effectively solve the problems of the prior art.

[0007] To solve the above technical problems, the present invention is achieved through the following technical solutions:

[0008] The present invention discloses a method for color enhancement of bayberry wine by fermentation using black corn anthocyanins, comprising the following steps:

[0009] (1) Wash the bayberry and black corn and drain the water;

[0010] (2) removing the core of the bayberry obtained in step 1, crushing the bayberry, squeezing the bayberry to extract the juice, adding cellulase and pectinase to hydrolyze the bayberry, and filtering the bayberry juice;

[0011] (3) adding 10% to 15% of white sugar to the bayberry juice treated in step 2, stirring and dissolving, maintaining the mixture in a water bath at 30° C., adding 1% to 2% of red yeast, adding 0.2% to 0.5% of activated fruit wine yeast, fermenting for 15 to 20 days, filtering to obtain bayberry wine, with an alcohol content of 12% to 15% Vol.

[0012] (4) crushing the black corn obtained in step 3 and putting it into a 200-mesh nylon mesh bag, tying the bag mouth, and pressing the mesh bag into the bayberry wine, so that anthocyanins can be extracted by using the ethanol in the bayberry wine, thereby enhancing the color of the bayberry wine;

[0013] (5) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich in anthocyanins.

[0014] As a preferred solution, the proportion of black corn in step 4 is 2.5% to 10% for extraction.

[0015] As a preferred embodiment, the fruit wine yeast in step 3 is activated in advance with 10 times the amount of 35° C. warm water for 20 minutes.

[0016] As a preferred embodiment, the alcohol content of the bayberry wine in step 3 is 12% to 15% Vol.

[0017] A method for enhancing the color of bayberry wine by soaking it in black corn anthocyanins comprises the following steps:

[0018] (1) Wash the bayberry and black corn and drain the water;

[0019] (2) The waxberries obtained in step 1 are not crushed, but the black corn is crushed and put into a 200-mesh nylon mesh bag, and the bag is tied into the bag;

[0020] (3) mixing the bayberry and liquor in step 2 in a ratio of 1:2 to 1:4 and soaking them, and soaking the black corn in the liquor for 1 to 6 months;

[0021] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich anthocyanins.

[0022] As a preferred solution, the black corn addition ratio in step 2 is 2.5% to 10%.

[0023] The innovative points of the present invention patent are as follows: the process uses bayberry wine to extract anthocyanins in black corn. Under the premise of being green and without additives, the obtained bayberry wine has bright color, can restore the true color of bayberry, and greatly enhances the market competitiveness; the anthocyanins contained in black corn are similar in composition to those in bayberry, and the colors are very similar, so a certain proportion of black corn can be used to make a wine that is closer to the color of bayberry itself; in addition to fading and browning, bayberry fermented wine and bayberry soaked wine will also have precipitation. The addition of crushed black corn has a certain flocculation effect on bayberry wine, which can reduce the precipitation of bayberry fermented wine and soaked wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0025] Figure 1 This is a color diagram of bayberry wine in Example 1 of the present invention;

[0026] Figure 2 This is a color diagram of bayberry wine according to Example 2 of the present invention;

[0027] Figure 3 This is a color diagram of bayberry wine in Example 3 of the present invention;

[0028] Figure 4 This is a color diagram of bayberry wine according to Example 4 of the present invention;

[0029] Figure 5 This is a color diagram of bayberry wine in Example 5 of the present invention;

[0030] Figure 6 This is a color diagram of bayberry wine in Example 6 of the present invention;

[0031] Figure 7 This is a color diagram of bayberry wine according to Example 7 of the present invention. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0033] The present invention discloses a method for color enhancement of bayberry wine by fermentation using black corn anthocyanins, comprising the following steps:

[0034] (1) Wash the bayberry and black corn and drain the water;

[0035] (2) removing the core of the bayberry, crushing it, squeezing it to extract the juice, adding cellulase and pectinase to hydrolyze it, and filtering it to obtain bayberry juice;

[0036] (3) taking the processed bayberry juice, adding 10% to 15% of white sugar, stirring and dissolving, maintaining the water bath at 30° C., adding 1% to 2% of red yeast, adding 0.2% to 0.5% of activated fruit wine yeast, fermenting for 15 to 20 days, filtering to obtain bayberry wine, with an alcohol content of 12% to 15% Vol., wherein the fruit wine yeast is activated in advance with 10 times the amount of 35° C. warm water for 20 minutes;

[0037] (4) at the same time, crush the black corn and put it into a 200-mesh nylon mesh bag, tie the bag mouth, press the mesh bag into the bayberry wine, add 2.5% to 10.0% of the black corn for extraction, and use the ethanol in the bayberry wine to extract anthocyanins, which has a color-enhancing effect on the bayberry wine;

[0038] (5) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich in anthocyanins.

[0039] A method for enhancing the color of bayberry wine by soaking it in black corn anthocyanins comprises the following steps:

[0040] (1) Wash the bayberry and black corn and drain the water;

[0041] (2) The bayberry is not crushed, but the black corn is crushed and put into a 200-mesh nylon mesh bag and tied into the bag mouth;

[0042] (3) mixing bayberry and liquor in a ratio of 1:2 to 1:4 and soaking them, adding black corn in a ratio of 2.5% to 10%, and soaking for 1 to 6 months to obtain bayberry wine;

[0043] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich anthocyanins.

[0044] The above two methods are respectively the existing technology of bayberry fermented wine and bayberry soaked wine, the two wines have different tastes and the corresponding bayberry wine has different colors. This method uses the color enhancement method to improve the two technologies. And make 7 different embodiments.

[0045] Example 1

[0046] The waxberry fermented wine experimental group 1 includes the following steps:

[0047] (1) Wash the bayberry and black corn and drain the water;

[0048] (2) removing the core of the bayberry, crushing it, squeezing it to extract the juice, adding cellulase and pectinase to hydrolyze it, and filtering it to obtain bayberry juice;

[0049] (3) Take the processed bayberry juice, add 10% white sugar, stir to dissolve, keep the water bath at 30° C., add 2% red yeast, add 0.2% activated fruit wine yeast, the fruit wine yeast is activated in advance with 10 times 35° C. warm water for 20 minutes, ferment for 15 days, filter to obtain bayberry wine, at which the alcohol content is 12% Vol.

[0050] (4) At the same time, the black corn is crushed and put into a 200-mesh nylon mesh bag, the bag is tied into the bag, and the mesh bag is pressed into the bayberry wine. The black corn is added in an amount of 5.0%. The ethanol in the bayberry wine can be used to extract anthocyanins, thereby enhancing the color of the bayberry wine.

[0051] (5) After fermentation, the bayberry wine is filtered to remove solids, and then sterilized and bottled to obtain bayberry wine with bright color and rich in anthocyanins.

[0052]

[0053] Table 1 Anthocyanin content and color difference parameters of Example 1

[0054] The anthocyanin content and color difference value parameters obtained by adding 5.0% black corn are shown in Table 1. It can be seen that the anthocyanin content is significantly increased, the red value in the color difference value is also significantly increased, and the color saturation is slightly decreased compared with Example 3.

[0055] Example 2

[0056] The waxberry fermented wine experimental group 2 includes the following steps:

[0057] (1) Wash the bayberry and black corn and drain the water;

[0058] (2) removing the core of the bayberry, crushing it, squeezing it to extract the juice, adding cellulase and pectinase to hydrolyze it, and filtering it to obtain bayberry juice;

[0059] (3) Take the processed bayberry juice, add 10% white sugar, stir to dissolve, keep the water bath at 30° C., add 2% red yeast, add 0.2% activated fruit wine yeast, the fruit wine yeast is activated in advance with 10 times 35° C. warm water for 20 minutes, ferment for 15 days, filter to obtain bayberry wine, at which the alcohol content is 12% Vol.

[0060] (4) At the same time, the black corn is crushed and put into a 200-mesh nylon mesh bag, the bag is tied into the bag, and the mesh bag is pressed into the bayberry wine. The black corn is added in an amount of 7.5%. The ethanol in the bayberry wine can be used to extract anthocyanins, thereby enhancing the color of the bayberry wine.

[0061] (5) After fermentation, the bayberry wine is filtered to remove solids, and then sterilized and bottled to obtain bayberry wine with bright color and rich in anthocyanins.

[0062]

[0063] Table 2 Anthocyanin content parameters and color difference values ​​of Example 2

[0064] The anthocyanin content and color difference value parameters obtained by adding 7.5% black corn are shown in Table 2. It can be seen that the anthocyanin content is significantly increased, the red value in the color difference value is also significantly increased, but the color saturation decreases more compared with Example 3.

[0065] Example 3

[0066] The waxberry fermented wine experimental group 3 includes the following steps:

[0067] (1) Wash the bayberry and drain the water;

[0068] (2) removing the core of the bayberry, crushing it, squeezing it to extract the juice, adding cellulase and pectinase to hydrolyze it, and filtering it to obtain bayberry juice;

[0069] (3) Take the processed bayberry juice, add 10% white sugar, stir to dissolve, keep it in a water bath at 30° C., add 2% red yeast, add 0.2% activated fruit wine yeast (activated in advance with 10 times 35° C. warm water for 20 min), ferment for 15 days, filter to obtain bayberry wine, at which the alcohol content is 12% Vol.

[0070] (4) After fermentation, the bayberry wine is filtered to remove solids, and then sterilized and bottled to obtain the bayberry wine.

[0071]

[0072] Table 3 Anthocyanin content parameters and color difference values ​​of Example 3

[0073] The anthocyanin content and color difference value parameters obtained without adding black corn are shown in Table 3. It can be seen that there is a significant difference between the anthocyanin content and the color difference value, and the anthocyanin content and the red value are significantly lower than those in Example 1 and Example 2.

[0074] Example 4

[0075] The waxberry wine soaking experiment group 1 includes the following steps:

[0076] (1) Wash the bayberry and black corn and drain the water;

[0077] (2) The bayberry is not crushed, but the black corn is crushed and put into a 200-mesh nylon mesh bag and tied into the bag mouth;

[0078] (3) mixing bayberry and liquor in a ratio of 1:4 and soaking them, adding black corn in a ratio of 5.0%, and soaking for 1 month to obtain bayberry wine;

[0079] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich anthocyanins.

[0080]

[0081] Table 4 Anthocyanin content parameters and color difference values ​​of Example 4

[0082] The anthocyanin content and color difference value parameters obtained by soaking bayberry and white wine in a mixture of 1:4 and adding black corn at a ratio of 5.0% are shown in Table 4. It can be seen that the anthocyanin content, red value and color saturation of Example 4 are significantly higher than those of the bayberry soaked wine in Example 6, which is soaked in a mixture of bayberry and white wine at a ratio of 1:4 without adding black corn.

[0083] Example 5

[0084] The waxberry wine soaking experiment group 2 includes the following steps:

[0085] (1) Wash the bayberry and black corn and drain the water;

[0086] (2) The bayberry is not crushed, but the black corn is crushed and put into a 200-mesh nylon mesh bag and tied into the bag mouth;

[0087] (3) mixing bayberry and liquor in a ratio of 1:3 for soaking, adding black corn in a ratio of 2.5%, and soaking for 1 month to obtain bayberry wine;

[0088] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich anthocyanins.

[0089]

[0090] Table 5 Anthocyanin content parameters and color difference values ​​of Example 5

[0091] The anthocyanin content and color difference value parameters obtained by soaking bayberry and white wine in a mixture of 1:3 and adding black corn at a ratio of 2.5% are shown in Table 5. It can be seen that the anthocyanin content, red value and color saturation of Example 5 are significantly higher than those of the bayberry soaked wine in Example 7, which is soaked in a mixture of bayberry and white wine in a ratio of 1:3 without adding black corn.

[0092] Example 6

[0093] The waxberry wine soaking experiment group 3 includes the following steps:

[0094] (1) Wash the bayberry and drain the water;

[0095] (2) The bayberry is not broken;

[0096] (3) mixing bayberry and liquor in a ratio of 1:4 and soaking them for 1 month without adding black corn to obtain bayberry wine;

[0097] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain the bayberry wine.

[0098]

[0099] Table 6 Anthocyanin content parameters and color difference values ​​of Example 6

[0100] The anthocyanin content and color difference value parameters of the bayberry soaked wine obtained by soaking bayberry and white wine in a ratio of 1:4 without adding black corn are shown in Table 6. It can be seen that the anthocyanin content, red value and color saturation are significantly lower than those in Example 4.

[0101] Example 7

[0102] The waxberry wine soaking experiment group 4 includes the following steps:

[0103] (1) Wash the bayberry and drain the water;

[0104] (2) The bayberry is not broken;

[0105] (3) mixing bayberry and liquor in a ratio of 1:3 and soaking them for 1 month without adding black corn to obtain bayberry wine;

[0106] (4) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain the bayberry wine.

[0107]

[0108] Table 7 Anthocyanin content parameters and color difference values ​​of Example 7

[0109] The anthocyanin content and color difference value parameters of the bayberry soaked wine obtained by soaking bayberry and white wine in a ratio of 1:3 without adding black corn are shown in Table 7. It can be seen that the anthocyanin content, red value and color saturation are significantly lower than those in Example 5.

[0110] It can be seen from the 7 implementations that the optimal solution for the bayberry fermented wine experimental group is Example 1. Adding 5% black corn increases the content of anthocyanins. It can be seen from the examples that the more black corn is added, the darker the color, the higher the anthocyanin content, and the higher the color difference red value. The main purpose is to imitate the original color of bayberry, but if too much black corn is added, the color is too dark and reddish black, and the color saturation decreases significantly. Therefore, adding 5% black corn is a relatively moderate addition ratio in the color enhancement of bayberry fermentation.

[0111] The optimal solutions for the bayberry wine soaking experimental group are Example 4 and Example 5, in which bayberry and white wine are mixed and soaked in a ratio of 1:4 and black corn is added in a ratio of 5.0%, and bayberry and white wine are mixed and soaked in a ratio of 1:3 and black corn is added in a ratio of 2.5%. The anthocyanin content obtained by soaking in different ratios of bayberry and white wine is different, and the amount of black corn added is also different. The embodiments give the optimal black corn addition amounts of 5.0% and 2.5% for the bayberry and white wine ratios of 1:4 and 1:3, respectively.

[0112] The above are only preferred embodiments of the present invention and do not limit the present invention. Any modification to the technical solutions recorded in the aforementioned embodiments, any equivalent replacement of some of the technical features therein, and any modification, equivalent replacement, and improvement made are all within the protection scope of the present invention.

Claims

1. A method for color enhancement of bayberry wine fermentation using black corn anthocyanins, characterized in that: The following steps are involved: (1) Wash the bayberry and black corn and drain the water; (2) removing the core of the bayberry obtained in step 1, crushing the bayberry, squeezing the bayberry to extract the juice, adding cellulase and pectinase to hydrolyze the bayberry, and filtering the bayberry juice; (3) adding 10% to 15% of white sugar to the processed bayberry juice in step 2, stirring and dissolving, maintaining the mixture in a water bath at 30° C., adding 1% to 2% of red yeast, adding 0.2% to 0.5% of activated fruit wine yeast, fermenting for 15 to 20 days, and filtering to obtain bayberry wine; (4) crushing the black corn obtained in step 3 and putting it into a 200-mesh nylon mesh bag, tying the bag mouth, and pressing the mesh bag into the bayberry wine, so that anthocyanins can be extracted by using the ethanol in the bayberry wine, thereby enhancing the color of the bayberry wine; (5) filtering the bayberry wine to remove solids, sterilizing and bottling to obtain bayberry wine with bright color and rich in anthocyanins.

2. The method for color enhancement of bayberry wine fermentation using black corn anthocyanins according to claim 1, characterized in that: The proportion of black corn in step 4 is 2.5%-10% for extraction.

3. The method for color enhancement of bayberry wine fermentation using black corn anthocyanins according to claim 1, characterized in that: The fruit wine yeast in step 3 is activated in advance with 10 times the amount of 35° C. warm water for 20 minutes.

4. The method for color enhancement of bayberry wine fermentation using black corn anthocyanins according to claim 1, characterized in that: The alcohol content of the bayberry wine in step 3 is 12% to 15% Vol.

5. A method for enhancing the color of bayberry wine by soaking it in black corn anthocyanins, characterized in that: The following steps are involved: (1) Wash the bayberry and black corn and drain the water; (2) The waxberries in step 1 are not crushed, the black corn is crushed, and put into a 200-mesh nylon mesh bag, and the bag is tied into the bag; (3) mixing the bayberry obtained in step 2 with liquor in a ratio of 1:2 to 1:4 and soaking the mixture for 1 to 6 months to obtain bayberry wine; (4) filtering the bayberry wine obtained in step 3 to remove solids, sterilizing and filling the bayberry wine to obtain bayberry wine with bright color and rich anthocyanins.

6. The method for enhancing the color of bayberry wine by soaking it in black corn anthocyanins according to claim 5, characterized in that: The black corn added in step 2 is 2.5%-10%.

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