Roxburgh rose fruit-flavored rice wine and preparation method thereof
By using organic glutinous rice, organic prickly pear juice and rhizobium angelica, combined with the independently separated aroma-producing yeast, the problems of light taste and poor antioxidant properties of rice wine were solved, and a prickly pear fruit flavor with rich aroma and strong antioxidant properties were prepared. Rice wine meets consumers' needs for diverse tastes and high quality.
Patent Information
- Application Number
- CN202410675173.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-27
- Publication Date
- 2024-12-27
AI Technical Summary
Rice wine has a light taste, a light aroma, and poor antioxidant performance, making it difficult to meet the diverse needs of consumers.
Using organic glutinous rice, organic prickly pear juice and rhizobium angelica as raw materials, the independently separated aroma-producing yeast is used for fermentation to prepare a prickly pear fruity rice wine with strong antioxidant properties and strong aroma.
It improves the types and content of the aroma compound of rice wine, enhances antioxidant properties, has low alcohol content, high acidity and sweetness, has a richer taste, diverse layers, and a long aftertaste, which meets the preferences of young people.
Smart Images
Figure CN119193261A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fruit wine brewing, and particularly relates to roxburghii fruit-flavored rice wine and a preparation method thereof. Background Art
[0002] Rosa roxburghii Tratt is a perennial deciduous plant of the genus Rosa that is native to China. Rosa roxburghii fruit is rich in nutrients and active ingredients, such as amino acids, minerals, polysaccharides, vitamin C, and superoxide dismutase, especially vitamin C, which is very rich. It is also known as the "king of vitamin C". There is a saying that "when Rosa roxburghii is on the market, the imperial physician will have nothing to worry about." Therefore, Rosa roxburghii can be used as a fruit with medicinal and edible properties, and has been made into juice, fruit vinegar, enzyme, etc.
[0003] Rice wine is a fermented beverage made from glutinous rice through fermentation and sterilization. Rice wine has a low alcohol content, pleasant taste, unique flavor, and rich nutrition, and is deeply loved by the public. However, rice wine often has a light taste, a bland aroma, and poor antioxidant properties.
[0004] In view of this, the present invention is proposed. Summary of the invention
[0005] The invention provides a roxburghii fruit-flavored rice wine and a preparation method thereof: high-quality glutinous rice and organic roxburghii juice are used as raw materials, independently separated aroma-producing yeast is adopted as a fermentation agent, and a roxburghii fruit-flavored rice wine with strong antioxidant performance and rich aroma is prepared.
[0006] To achieve the above object, the present invention adopts the following technical solutions:
[0007] The invention discloses a roxburgh-flavored rice wine, comprising organic glutinous rice, organic roxburgh juice and Angel Rhizopus, wherein the proportion of the organic roxburgh juice is 5% to 10%, and the proportion of the Angel Rhizopus is 0.5% to 1%.
[0008] A method for preparing roxburghii fruit-flavored rice wine comprises the following steps:
[0009] (1) Saccharification stage
[0010] The organic glutinous rice was washed, soaked for 24 hours, steamed, cooled, and organic Rosa roxburghii juice was added; Angel Rhizopus was mixed, and saccharified for a certain period of time at room temperature to obtain wine A;
[0011] (2) Fermentation stage
[0012] The anomalous Pichia C11 strain is activated by using a culture medium, and is inoculated into the wine body A in a certain proportion, and fermented at a certain temperature for a period of time to obtain the wine body B;
[0013] (3) Filtration and aging
[0014] The wine body B is filtered through a microporous filter membrane to remove lees and bacterial cells, and is clarified and aged for a period of time at a certain temperature to obtain a roxburghii fruit-flavored rice wine.
[0015] In the step (1) of saccharification, the room temperature is 20°C to 22°C, and the saccharification time is 48h to 72h.
[0016] In the fermentation stage of step (2), the culture medium adopts YPD culture medium, and the YPD culture medium comprises yeast extract powder, peptone and glucose.
[0017] The concentration of the yeast extract powder is 10 g / L, the concentration of the peptone is 20 g / L, and the concentration of the glucose is 20 g / L.
[0018] In the fermentation stage of step (2), the ratio of the anomalous Pichia C11 strain inoculated into the wine body A is 1×10 10 ~5×10 10 CFU / mL.
[0019] In the fermentation stage of step (2), the fermentation temperature is 25° C. to 30° C., and the fermentation time is 10 to 15 days.
[0020] The temperature of the clarification aging in the filtering and aging step (3) is 18° C. to 22° C., and the time is 10 to 15 days.
[0021] The micropore size of the microporous filter membrane in the filtering and aging step (3) is 0.5 microns.
[0022] The beneficial effects of the present invention are as follows:
[0023] (1) The present application uses organic glutinous rice, organic roxburghii juice and Angel Rhizopus as raw materials, and uses independently isolated aroma-producing abnormal Pichia yeast as a fermentation agent to produce a method for preparing roxburghii fruit-flavored rice wine with strong antioxidant properties and rich aroma;
[0024] (2) The roxburghii fruit-flavored rice wine prepared in the present application has low alcohol content, high acidity and sweetness; richer taste, more diverse layers, longer aftertaste, and is more in line with the preferences of young people;
[0025] (3) The aroma compounds of the roxburghii fruit-flavored rice wine prepared in the present application are more diverse and higher in content, among which the contents of nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones, aromatic components, and organic sulfides are all higher than those of ordinary rice wine. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 This is a characteristic diagram of the colony morphology of the abnormal Pichia pastoris C11 strain of the present invention;
[0027] Figure 2 This is a cell morphology characteristic diagram of the abnormal Pichia pastoris C11 strain of the present invention;
[0028] Figure 3 A comparison chart of the flavor attributes of the roxburghii fruit-flavored rice wine prepared by the present invention and ordinary rice wine;
[0029] Figure 4 This is a comparison diagram of electronic aroma characteristics between the roxburghii fruit-flavored rice wine prepared by the present invention and ordinary rice wine;
[0030] Figure 5 A comparison chart of aroma compound types between the roxburghii fruit-flavored rice wine prepared by the present invention and ordinary rice wine;
[0031] Figure 6 A comparison chart of aroma compound contents between the roxburghii fruit-flavored rice wine prepared in the present invention and ordinary rice wine;
[0032] Figure 7 The figure is a comparison of the antioxidant properties (determined by FRAP method) of the roxburghii fruit-flavored rice wine prepared by the present invention and ordinary rice wine;
[0033] Figure 8 The present invention is a comparative diagram of the antioxidant properties (determined by the ABST method) of the roxburghii fruit-flavored rice wine prepared in the present invention and ordinary rice wine. DETAILED DESCRIPTION
[0034] The technical solution of the present invention is further specifically described below through embodiments and in conjunction with the accompanying drawings.
[0035] The invention discloses a roxburgh-flavored rice wine, comprising organic glutinous rice, organic roxburgh juice and Angel Rhizopus, wherein the proportion of the organic roxburgh juice is 5%-10%, and the proportion of the Angel Rhizopus is 0.5%-1%.
[0036] A method for preparing roxburghii fruit-flavored rice wine comprises the following steps:
[0037] (1) Saccharification stage
[0038] The organic glutinous rice was washed, soaked for 24 hours, steamed, cooled, and organic Rosa roxburghii juice was added; Angel Rhizopus was mixed, and saccharified for 48 hours to 72 hours at room temperature (20°C to 22°C) to obtain wine A;
[0039] (2) Fermentation stage
[0040] The culture medium was used to activate the anomalous Pichia pastoris (registration number CGMCC No. 20903 of the General Microbiological Center of the China Microbiological Culture Collection Administration; reference biological material (strain): C11; proposed classification name: anomalous Wickham yeast Wickerhamomyces anomalus; the viability of the biological material (strain) was received and tested by the collection center on October 19, 2020, and the result was viable) C11 strain (such as Figure 1 and Figure 2 As shown), and inoculated into wine body A in a certain proportion, fermented at a temperature of 25°C to 30°C for 10 to 15 days to obtain wine body B;
[0041] The culture medium used was YPD culture medium, which included yeast extract powder, peptone and glucose. The concentration of yeast extract powder was 10 g / L, the concentration of peptone was 20 g / L, and the concentration of glucose was 20 g / L. The ratio of the anomalous Pichia pastoris C11 strain inoculated into the wine body A was 1×10 10 ~5×10 10 CFU / mL;
[0042] (3) Filtration and aging
[0043] The wine body B is filtered through a 0.5 micron microporous filter membrane to remove lees and bacterial cells, and is clarified and aged at 18° C. to 22° C. for 10 to 15 days to obtain a roxburghii fruit-flavored rice wine.
[0044] Index determination:
[0045] GB / T 15038-2006 was used to determine the total acid, volatile acid and alcohol content of rice wine, and a total sugar content kit (Suzhou Grace Biotechnology Co., Ltd., G0503W, microplate method) was used to determine the total sugar content of rice wine. The antioxidant activity of rice wine was determined using the ABTS rapid total antioxidant capacity detection kit (S0121, Shanghai Biyuntian Biotechnology Co., Ltd.) and the FRAP total antioxidant capacity detection kit (S0116, Shanghai Biyuntian Biotechnology Co., Ltd.). The taste characteristics of rice wine were detected using an electronic tongue system (SA402B, Japan INSENT Co., Ltd.) and an electronic nose system (PEN3, Germany AIRSENSE Co., Ltd.). The types and contents of aroma compounds in rice wine were detected using headspace solid phase microextraction-gas chromatography-mass spectrometry.
[0046] Research findings:
[0047] 1. Basic physical and chemical indicators.
[0048] Compared with ordinary rice wine, the alcohol content of sea buckthorn fruit-flavored rice wine is lower, while the total sugar content and volatile acid content are increased (as shown in Table 1), indicating that sea buckthorn fruit-flavored rice wine has a lower alcohol content, higher acidity and sweetness, and is therefore more in line with the preferences of young people.
[0049] Table 1 Basic physical and chemical indicators of roxburghii fruit flavor rice wine
[0050]
[0051] Note: *P<0.05, compared with ordinary rice wine.
[0052] 2. Sensory taste characteristics.
[0053] like Figure 3 As shown, in the sensory taste attributes of sea buckthorn fruit-flavored rice wine, the richness value is higher than that of ordinary rice wine, indicating that the prepared sea buckthorn fruit-flavored rice wine has a richer taste, more diverse layers, and a longer aftertaste.
[0054] 3. Aroma characteristics.
[0055] Firstly, the electronic nose system was used to detect the aroma characteristics of sea buckthorn flavored rice wine and ordinary rice wine. The measurement values of sensors W5S, W1S, W2S, and W2W of the two groups of rice wine were different.
[0056] like Figure 4 As shown (*P<0.05, compared with ordinary rice wine), the W5S, W1S, W2S and W2W response values of the sea buckthorn fruit-flavored rice wine were significantly higher than those of the ordinary rice wine, which indicates that the contents of nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones, aromatic components and organic sulfides in the sea buckthorn fruit-flavored rice wine are higher than those in the ordinary rice wine.
[0057] Then, the types and contents of aroma compounds in roxburghii fruit-flavored rice wine and ordinary rice wine were determined by gas chromatography-mass spectrometry. Among them, the types of esters, alcohols, and other aroma compounds in roxburghii fruit-flavored rice wine were 32, 21, and 16, respectively, while the numbers of these aroma compounds in ordinary rice wine were 24, 14, and 7, respectively (e.g. Figure 5 As shown, *P<0.05, compared with ordinary rice wine). The total amount of aroma compounds in the roxburghii fruit-flavored rice wine is 78, while that in ordinary rice wine is 53. Therefore, the aroma compounds in the roxburghii fruit-flavored rice wine are more abundant.
[0058] like Figure 6As shown, the contents of esters, alcohols, acids, aldehydes and ketones and other aroma compounds in the roxburghii fruit-flavored rice wine are 58.62 mg / L, 42.18 mg / L, 6.72 mg / L, 9.32 mg / L, and 14.32 mg / L, respectively, while the contents of these aroma compounds in ordinary rice wine are 21.53 mg / L, 18.73 mg / L, 1.32 mg / L, 8.77 mg / L, and 7.45 mg / L, respectively. The total content of aroma compounds in the roxburghii fruit-flavored rice wine is 131.16 mg / L, and the content in ordinary rice wine is 57.8 mg / L. Therefore, the content of aroma compounds in the roxburghii fruit-flavored rice wine is significantly higher than that in ordinary rice wine, and the aroma is richer.
[0059] 4. Antioxidant properties.
[0060] Since roxburghii contains rich active ingredients such as vitamin C, SOD, and organic acids, and has good antioxidant capacity, the antioxidant properties of roxburghii fruit-flavored rice wine brewed with roxburghii as raw material were determined. Figure 7 As shown in Figure 2 (*P<0.05, compared with ordinary rice wine), the antioxidant activity of roxburghii fruit-flavored rice wine determined by FRAP is about 6.5 times that of ordinary rice wine. The antioxidant activity of roxburghii fruit-flavored rice wine was further determined by ABST method, and it was found that its antioxidant activity was good, nearly 8 times that of ordinary rice wine (such as Figure 8 As shown, *P<0.05, compared with ordinary rice wine). Therefore, the prepared roxburghii fruit-flavored rice wine has better antioxidant properties.
[0061] In summary, the present application adopts organic glutinous rice, organic sea buckthorn juice and Angel Rhizopus as raw materials, and adopts independently isolated aroma-producing abnormal Pichia yeast as a fermentation agent, to produce a method for preparing sea buckthorn fruit-flavored rice wine with strong antioxidant properties and rich aroma; and the prepared sea buckthorn fruit-flavored rice wine has low alcohol content, high acidity and sweetness; richer taste, more diverse layers, longer aftertaste, and more in line with the preferences of young people; richer types of aroma compounds and higher content, that is, the contents of nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones, aromatic components, and organic sulfides are all higher than those of ordinary rice wine.
[0062] The above content is a further detailed description of the technical solution provided in combination with the preferred implementation methods of this patent. It cannot be determined that the specific implementation of the present invention is limited to the above descriptions. For ordinary technicians in the technical field to which this patent belongs, without departing from the concept of this patent, they can also make several simple deductions or substitutions, which should be deemed to fall within the scope of protection of this patent.
Claims
1. A roxburghii fruit-flavored rice wine, characterized in that: The invention comprises organic glutinous rice, organic roxburghii juice and Angel Rhizopus, wherein the proportion of the organic roxburghii juice is 5% to 10%, and the proportion of the Angel Rhizopus is 0.5% to 1%.
2. A method for preparing the roxburghii fruit-flavored rice wine as claimed in claim 1, characterized in that: The steps include: (1) Saccharification stage The organic glutinous rice was washed, soaked for 24 hours, steamed, cooled, and organic roxburghii juice was added; Angel Rhizopus was mixed, and saccharified for a certain period of time at room temperature to obtain wine A; (2) Fermentation stage The anomalous Pichia yeast C11 strain is activated by using a culture medium, and is inoculated into the wine body A in a certain proportion, and fermented at a certain temperature for a period of time to obtain the wine body B; (3) Filtration and aging The wine body B is filtered through a microporous filter membrane to remove lees and bacterial cells, and is clarified and aged for a period of time at a certain temperature to obtain the roxburghii fruit-flavored rice wine.
3. The method for preparing a roxburghii fruit-flavored rice wine as claimed in claim 2, wherein: In the step (1) of saccharification, the room temperature is 20°C to 22°C, and the saccharification time is 48h to 72h.
4. The method for preparing a roxburghii fruit-flavored rice wine according to claim 2, wherein: In the fermentation stage of step (2), the culture medium adopts YPD culture medium, and the YPD culture medium comprises yeast extract powder, peptone and glucose.
5. The method for preparing a roxburghii fruit-flavored rice wine according to claim 4, wherein: The concentration of the yeast extract powder is 10 g / L, the concentration of the peptone is 20 g / L, and the concentration of the glucose is 20 g / L.
6. The method for preparing a roxburghii fruit-flavored rice wine according to claim 2, wherein: In the fermentation stage of step (2), the ratio of the anomalous Pichia C11 strain inoculated into the wine body A is 1×10 10 ~5×10 10 CFU / mL.
7. The method for preparing a roxburghii fruit-flavored rice wine as claimed in claim 2 or 6, characterized in that: In the fermentation stage of step (2), the fermentation temperature is 25° C. to 30° C., and the fermentation time is 10 to 15 days.
8. The method for preparing a roxburghii fruit-flavored rice wine as claimed in claim 2, characterized in that: The temperature of the clarification aging in the filtering and aging step (3) is 18° C. to 22° C., and the time is 10 to 15 days.
9. The method for preparing a roxburghii fruit-flavored rice wine according to claim 2, wherein: The micropore size of the microporous filter membrane in the filtering and aging step (3) is 0.5 microns.