Collagen peptide wine and preparation method thereof

Abstract

The invention belongs to the technical field of wine, and relates to collagen peptide wine and a preparation method thereof. The invention provides collagen peptide grape wine, which is prepared from the following components in parts by mass: 100 to 300 parts of grape wine, 1 to 5 parts of collagen peptide and 4 to 6 parts of grape juice fermentation liquor extract, the grape juice fermentation liquor is subjected to compound fermentation by adopting aroma bacteria L6 and lactococcus L122. The novel wine is prepared by adding the grape juice fermentation liquor extract, and the problem that collagen peptide in collagen peptide wine is easy to degrade in a solution environment and has a certain fishy smell, so that the sensory evaluation is poor is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of wine and relates to collagen peptide wine and a preparation method thereof. Background Art

[0002] With the improvement of modern living standards and the enhancement of health awareness, consumers' demand for beverages is no longer limited to basic thirst quenching and flavor enjoyment, but pays more attention to its nutritional value and health care function. Wine, as one of the most popular beverages with a long history, has always attracted the attention of consumers around the world with its unique taste and rich cultural connotations. In recent years, incorporating functional ingredients into wine to develop wine products with specific health benefits has become an important direction for innovation and development in the wine industry.

[0003] Collagen is a protein commonly found in animal food. Collagen is extracted through heat denaturation, and partially hydrolyzed by protease to reduce the molecular weight to form a substance called collagen peptide. Collagen is an important functional polysaccharide protein, which is closely related to cell regeneration, differentiation, movement, immunity, joint lubrication, blood pressure suppression, wound healing, aging and disease. Collagen peptide is the enzymatic hydrolysis product of collagen. It has many physiological activities of collagen and characteristics that collagen does not have. As a functional protein ingredient, it is widely used in various foods. Collagen peptides are sourced from freshwater fish, deep-sea fish, and cattle skin and bones. The refined products often have complex refining processes, which improve the flavor acceptability of the product, making it odorless and easy to use in various product systems.

[0004] Patent CN106939292A discloses a camel lactic acid beverage for clearing lungs and removing haze, and its preparation method and application, which involves the fragrance bacteria L6 with a strain preservation number of CGMCC No.13634 and the lactococcus L122 with a preservation number of CGMCC No.13633. The patent further discloses that the fragrance bacteria L6 and lactococcus L122 are added to camel milk for segmented temperature-variable fermentation, and then compounded with a variety of medicinal and edible plants and non-medicinal and edible herbs, and the raw material ratio in the product is used to adjust the flavor, and a series of unique preparation processes such as heat preservation extraction, juice extraction and crushing are used to effectively solve the problems of poor sensory quality and complex production process of existing lung-clearing and haze-removing foods, and produce a camel lactic acid beverage for clearing lungs and removing haze with a dense taste and mellow milk flavor, which has a mitigating effect on respiratory haze damage. However, the patent does not disclose what role and effect the fermentation products of fragrance bacteria L6 and lactococcus L122 have in the preparation of wine.

[0005] The process of preparing collagen peptide wine faces many difficulties. First, collagen peptides are prone to degradation in a solution environment, especially in wine containing alcohol, which leads to reduced functional activity and may even produce unpleasant flavors, affecting the overall quality of the product. Secondly, collagen peptides themselves may have a certain fishy smell, which is contrary to the elegant aroma pursued by wine, further increasing the difficulty of product development. In addition, how to ensure that the original flavor characteristics of the wine are not destroyed while adding collagen peptides is also a technical problem that needs to be solved urgently. Summary of the invention

[0006] The object of the present invention is to solve at least one of the above-mentioned technical problems. By using the same, a collagen peptide wine can be prepared in a simple and low-cost manner. To this end, the present invention provides a collagen peptide wine and a preparation method thereof to solve this need in the art.

[0007] On the one hand, the present invention relates to a collagen peptide wine, which comprises, by weight: 100 to 300 parts of wine, 1 to 5 parts of collagen peptides, and 4 to 6 parts of grape juice fermentation liquid extract;

[0008] The grape juice fermentation liquid is fermented by compound fermentation of flavor bacteria L6 and lactococcus L122;

[0009] The strain collection number of the aromatic bacteria L6 is CGMCC No.13634, and the strain collection number of the lactococcus L122 is CGMCC No.13633.

[0010] Furthermore, in the collagen peptide wine provided by the present invention, the collagen peptide is derived from fish.

[0011] On the other hand, the present invention relates to a method for preparing collagen peptide wine, comprising: sterilizing grape juice, inoculating a composite bacterial agent composed of the aroma bacteria L6 and the lactococcus L122, obtaining grape juice fermentation liquid after fermentation, and subjecting the grape juice fermentation liquid to water extraction to obtain the grape juice fermentation liquid extract;

[0012] The collagen peptide wine is prepared by mixing the wine, the collagen peptide and the grape juice fermentation liquid extract.

[0013] Furthermore, in the method for preparing collagen peptide wine provided by the present invention, in the composite bacterial agent, the volume ratio of the seed liquid of the aroma bacteria L6 to the seed liquid of the lactococcus L122 is 3:1 to 1:2.

[0014] Furthermore, in the method for preparing collagen peptide wine provided by the present invention, the inoculation amount of the composite bacterial agent is 3 to 5‰.

[0015] Furthermore, in the method for preparing collagen peptide wine provided by the present invention, the conditions for fermenting grape juice with the composite bacterial agent are 30-35° C. and fermentation for 160-180 hours.

[0016] Furthermore, in the preparation method of collagen peptide wine provided by the present invention, the water extraction method comprises: separating the grape juice fermentation liquid to obtain mycelium and fermentation liquid, subjecting the mycelium to 3 to 5 water extractions, combining the water extractions to obtain an extract and then mixing it with the fermentation liquid, and finally concentrating and freeze-drying to obtain the wine.

[0017] Furthermore, in the preparation method of collagen peptide wine provided by the present invention, the water extraction parameters include: extraction temperature 60-75° C., extraction time 1-2 h; and extraction material-liquid ratio of 1:4-6 in g / L.

[0018] Furthermore, in the method for preparing collagen peptide wine provided by the present invention, the freeze-drying temperature is -5 to 0°C, and the freeze-drying is followed by grinding to a size below 100 mesh.

[0019] Furthermore, in the method for preparing collagen peptide wine provided by the present invention, the wine, the collagen peptide and the grape juice fermentation liquid extract are mixed and then stored at 10-15°C.

[0020] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages:

[0021] The present invention uses flavor bacteria L6 and lactococcus L122 to deeply ferment grape juice to obtain grape juice fermentation liquid, and the grape juice fermentation liquid is treated by water extraction to obtain grape juice fermentation liquid extract. The grape juice fermentation liquid extract contains secondary metabolites of flavor bacteria L6 and lactococcus L122. When the present invention uses the grape juice fermentation liquid extract for the preparation of collagen peptide wine, a new type of wine is obtained, which can effectively improve the antioxidant capacity of collagen peptide wine, improve the stability of collagen peptide in wine, effectively cover the fishy smell brought to wine by collagen peptide with poor impurity removal, and comprehensively improve the sensory evaluation effect of wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0023] Figure 1The effect of different additives on the stability of collagen peptide wine.

[0024] Figure 2 To investigate the effects of different additives on the content of volatile compounds that mainly cause fishy smell in collagen peptide wine. DETAILED DESCRIPTION

[0025] The technical scheme of the present invention is described below in conjunction with the examples, but the present invention is not limited to the following examples. The experimental methods and detection methods described in each example are conventional methods unless otherwise specified; the reagents and materials are available on the market unless otherwise specified, and the % and ‰ in the following examples are mass percentages and mass thousandths, unless otherwise specified.

[0026] Aroma bacteria L6 and lactococcus L122 were obtained by donation, the strain collection number of Aroma bacteria L6 is CGMCC No. 13634, and the strain collection number of Lactococcus L122 is CGMCC No. 13633. For the records of Aroma bacteria L6 and Lactococcus L122, please refer to patent CN106939292A.

[0027] Example 1

[0028] This example provides the preparation of a grape juice fermentation broth extract.

[0029] The washed grapes (Cabernet Sauvignon grapes) were deseeded and cut into small pieces, and an equal volume of deionized water was added to pulp, centrifuged at 3000r / min for 10 minutes, and the supernatant was filtered through filter paper to obtain clarified grape juice. 2% tryptone was added to the grape juice as a nitrogen source, the pH was adjusted to 6.8, and then filtered through a 0.22μm hollow fiber microfiltration membrane to obtain a sterile grape juice culture medium.

[0030] The aroma bacteria L6 or lactococcus L122 were activated and prepared into a concentration of 1×10 6 The seed liquid with a content of 4.5 cfu / mL was inoculated at an inoculation rate of 3‰ (the volume ratio of aroma bacteria L6 and lactococcus L122 was 1:2) into a 5L fermentation tank (containing 3L of grape juice culture medium) for deep fermentation for 160h, and the grape juice fermentation liquid was obtained after the fermentation was completed.

[0031] The grape juice fermentation liquid is separated to obtain mycelium and fermentation liquid. First, the mycelium obtained by liquid fermentation is extracted by adding water, the extraction temperature is set to 60°C, the extraction time is 1h, the solid-liquid ratio (g / L) is 1:4, the extraction times are 3 times, the extract is combined and mixed with the fermentation liquid obtained by liquid fermentation, and the extract is concentrated to 40% of the original volume by decompression, the supernatant is discarded by centrifugation, and the precipitate is placed in a freeze drying box at -5°C and dried for 4h, and then taken out and ground through a 100-mesh sieve to obtain the grape juice fermentation liquid extract.

[0032] Example 2

[0033] This example provides the preparation of a grape juice fermentation broth extract.

[0034] The washed grapes (Cabernet Sauvignon grapes) were deseeded and cut into small pieces, and an equal volume of deionized water was added to pulp, centrifuged at 3000r / min for 10 minutes, and the supernatant was filtered through filter paper to obtain clarified grape juice. 2% tryptone was added to the grape juice as a nitrogen source, the pH was adjusted to 6.8, and then filtered through a 0.22μm hollow fiber microfiltration membrane to obtain a sterile grape juice culture medium.

[0035] The aroma bacteria L6 or lactococcus L122 were activated and prepared into a concentration of 1×10 6 The seed liquid with a content of 4 cfu / mL was inoculated at a volume of 4‰ (the volume ratio of aroma bacteria L6 and lactococcus L122 was 3:1) and inoculated into a 5L fermentation tank (containing 3L of grape juice culture medium) for deep fermentation for 170h. After the fermentation was completed, the grape juice fermentation liquid was obtained.

[0036] The grape juice fermentation liquid is separated to obtain mycelium and fermentation liquid. First, the mycelium obtained by liquid fermentation is extracted by adding water, the extraction temperature is set to 70°C, the extraction time is 1.5h, the solid-liquid ratio (g / L) is 1:5, the extraction times are 4 times, the extract is combined and mixed with the fermentation liquid obtained by liquid fermentation, and the extract is concentrated to 45% of the original volume by decompression, the supernatant is discarded by centrifugation, and the precipitate is placed in a freeze drying box at -5°C and dried for 4h, and then taken out and ground through a 100-mesh sieve to obtain the grape juice fermentation liquid extract.

[0037] Example 3

[0038] This example provides the preparation of a grape juice fermentation broth extract.

[0039] The washed grapes (seedless white grapes) were deseeded and cut into small pieces, and an equal volume of deionized water was added to pulp, centrifuged at 3000r / min for 10min, and the supernatant was filtered through filter paper to obtain clarified grape juice. 2% tryptone was added to the grape juice as a nitrogen source, the pH was adjusted to 6.8, and then filtered through a 0.22μm hollow fiber microfiltration membrane to obtain a sterile grape juice medium.

[0040] The aroma bacteria L6 or lactococcus L122 were activated and prepared into a concentration of 1×10 6 The seed liquid with a content of cfu / mL was inoculated at a volume of 5‰ (the volume ratio of aroma bacteria L6 and lactococcus L122 was 1:1) into a 5L fermentation tank (containing 3L of grape juice culture medium) for deep fermentation for 180h, and the grape juice fermentation liquid was obtained after the fermentation was completed.

[0041] The grape juice fermentation liquid is separated to obtain mycelium and fermentation liquid. First, the mycelium obtained by liquid fermentation is extracted by adding water, the extraction temperature is set to 75°C, the extraction time is 2h, the solid-liquid ratio (g / L) is 1:6, the extraction times are 5 times, the extract is combined and mixed with the fermentation liquid obtained by liquid fermentation, and the extract is concentrated to 50% of the original volume by decompression, the supernatant is discarded by centrifugation, and the precipitate is placed in a freeze drying box at -5°C and dried for 4h, and then taken out and ground through a 100-mesh sieve to obtain the grape juice fermentation liquid extract.

[0042] Test Example 1

[0043] This test example is used to verify the effect of grape juice fermentation broth extract on collagen peptides in wine.

[0044] Test samples: fish bone collagen peptides, fish skin collagen peptides (made from deep-sea cod), both purchased from Lanzhou Waters Biotechnology Co., Ltd.; fish scale collagen peptides (homemade), the preparation steps are as follows: defatting and decalcifying silver carp scales, and enzymolyzing the scales with alkaline protease to prepare collagen peptides. The enzymatic hydrolysis conditions are 55°C, pH 7, substrate concentration of 1g / 100mL, enzyme addition amount of 0.01g / 100mL, enzymatic hydrolysis for 6h, and then concentrated and purified and dried.

[0045] (1) Stability test:

[0046] 200mL of wine (Xinya cellar dry red wine, 15% vol, specification 750mL, raw material is Cabernet Sauvignon grape, provided by Xinjiang Xinya Wine Industry Co., Ltd.) and 5g of fish scale collagen peptide were mixed, and then 10g of grape juice fermentation broth extract (numbered as samples 1 to 3) or aloin (numbered as sample 4) prepared in Examples 1 to 3 were added respectively, and stirred until completely dissolved. The sample without adding grape juice fermentation broth extract or aloin prepared in Examples 1 to 3 was used as a blank control group (numbered as sample 0). The storage temperature of wine is generally 10 to 15°C, and 12°C is the optimal temperature. In this experiment, the wine was stored at 12°C for 7 days and then tested. In this experiment, the sample was taken out and placed in the dark at 25°C for 14 days, and the supernatant was taken every 2 days to measure the relative turbidity. During the storage process, the relative turbidity of the supernatant is stable, which means that the system is stable. The increase in the relative turbidity of the supernatant means that the supernatant becomes clearer, indicating that there are more precipitates. If the relative turbidity of the supernatant decreases, it means that the supernatant has become turbid.

[0047] Depend on Figure 1It can be seen that under the storage condition of 25°C, the relative turbidity of the supernatant without adding the sample (sample 0) increased rapidly after storage for 2 to 4 days, increasing to about 90%, indicating that precipitation occurred in the blank control group; the relative turbidity of the supernatant of the sample added with aloin (sample 4) gradually decreased, and turbidity and flocculation occurred, indicating that aloin was not conducive to the storage of collagen peptide wine under this storage condition; after the addition of the grape juice fermentation broth extract prepared in Examples 1 to 3, the relative turbidity was able to maintain a stable relative turbidity within 14 days, and the relative turbidity increased with the increase of concentration, indicating that it has the ability to maintain continuous stability.

[0048] (2) Odor suppression test:

[0049] 200 mL of wine and 5 g of collagen peptide (fish bone collagen peptide, fish skin collagen peptide or fish scale collagen peptide) were mixed, and then 5 g of the grape juice fermentation broth extract prepared in Example 2 (fish bone collagen peptide, fish skin collagen peptide or fish scale collagen peptide were numbered as samples 5 to 7, respectively) or aloin (numbered as samples 8 to 10) were added respectively. Samples without the addition of the grape juice fermentation broth extract or aloin prepared in Examples 1 to 3 were used as blank control groups (numbered as samples 11 to 13). The changes in the sum of the relative contents of volatile components hexaldehyde, heptanal, 2-pentylfuran, octanal, (E)-2-heptenal, nonanal, 1-octen-3-ol and decanal (volatile compounds that mainly cause fishy smell) in different samples were detected by GC-MS. The test results are as follows: Figure 2 shown.

[0050] Depend on Figure 2 It can be seen that, comparing samples 5 to 7, samples 8 to 10 and samples 11 to 13, fish bone collagen peptides, fish skin collagen peptides or fish scale collagen peptides all have a certain fishy smell, among which the fish scale collagen peptides that have not been deodorized are particularly obvious; adding grape juice fermentation liquid extract can effectively inhibit the production of volatile compounds that cause fishy smell, while aloin has a slight inhibitory effect but it is not obvious.

[0051] Test Example 2

[0052] This test case was used to verify the effect of grape juice fermentation broth extract on the sensory evaluation of collagen peptides in wine.

[0053] The jury consisted of 10 senior wine tasters of the company (3 girls and 7 boys, aged 30-55 years old, all with national professional qualification of wine taster). Before the formal sample evaluation, the subjects were trained with the Minismell Aroma Tool Kit every week for 4 weeks, so that the aroma recognition deviation was less than 5%. The evaluation members evaluated the samples in triplicate. During the evaluation, the samples were conducted in the sensory analysis laboratory, and pure water was provided to clean the mouth. The sensory evaluation standards are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0054] Test sample I: The collagen peptide wine is composed of 100 parts of wine, 1 part of fish scale collagen peptide, and 4 parts of the grape juice fermentation broth extract prepared in Example 1, by weight.

[0055] Test sample II: The collagen peptide wine is composed of 200 parts of wine, 3 parts of fish bone collagen peptide, and 5 parts of the grape juice fermentation broth extract prepared in Example 2, by weight.

[0056] Test sample III: The collagen peptide wine is composed of 300 parts of wine, 5 parts of fish skin collagen peptides, and 6 parts of the grape juice fermentation broth extract prepared in Example 3, calculated by mass.

[0057] Reference sample: Unadulterated wine.

[0058] Table 1: Sensory evaluation criteria

[0059] Table 2: Sensory evaluation results

[0060] Color and appearance aroma Taste Typicality Test sample Ⅰ 18.0 21.3 17.5 16.2 Test sample Ⅱ 19.6 23.0 19.5 19.1 Test sample III 19.7 23.6 18.6 18.3 Reference samples 17.4 20.8 15.9 15.7

[0061] As shown in Table 2, although collagen peptides have multiple physiological activities, and grape juice fermentation broth extract can also effectively improve the stability of collagen peptides and inhibit the fishy smell of collagen peptides, the final preparation of collagen peptide wine requires consideration of the blending and balance of multiple components. The collagen peptide wine provided by the present invention has no significant difference in color, appearance, and aroma, and has clear, transparent, and pure wine aroma; in terms of taste, the experimental group is significantly better than the reference example, the body of the experimental group is fuller, and the sweet and sour taste is moderate, while the reference example has a relatively poor sense of balance; in terms of typicality, test sample II and test sample III have more obvious wine styles, and are more typical than the reference sample and test sample I.

[0062] As described above, the basic principle, main features and advantages of the present invention are well described. The above embodiments and descriptions are only descriptions of the preferred implementation modes of the present invention, and the present invention is not limited by the above embodiments. Without departing from the spirit and scope of the present invention, various changes and improvements made by ordinary technicians in this field to the technical solution of the present invention should fall within the protection scope determined by the present invention.

Claims

1. A collagen peptide wine, characterized in that: Calculated by weight, it comprises: 100 to 300 parts of wine, 1 to 5 parts of collagen peptide, and 4 to 6 parts of grape juice fermentation liquid extract; The grape juice fermentation liquid is fermented by compound fermentation of flavor bacteria L6 and lactococcus L122; The strain collection number of the aromatic bacteria L6 is CGMCC No.13634, and the strain collection number of the lactococcus L122 is CGMCC No.13633.

2. The collagen peptide wine according to claim 1, characterized in that: The collagen peptides are derived from fish.

3. A method for preparing collagen peptide wine according to claim 1, characterized in that: include: After the grape juice is sterilized, the composite bacterial agent consisting of the aroma bacteria L6 and the lactococcus L122 is inoculated, and after the fermentation is completed, a grape juice fermentation liquid is obtained, and the grape juice fermentation liquid is treated by water extraction to obtain the grape juice fermentation liquid extract; The collagen peptide wine is prepared by mixing the wine, the collagen peptide and the grape juice fermentation liquid extract.

4. The method for preparing collagen peptide wine according to claim 3, characterized in that: In the composite bacterial agent, the volume ratio of the seed solution of the aromatic bacteria L6 to the seed solution of the lactococcus L122 is 3:1 to 1:

2.

5. The method for preparing collagen peptide wine according to claim 4, characterized in that: The inoculation amount of the composite bacterial agent is 3-5‰.

6. The method for preparing collagen peptide wine according to claim 3, characterized in that: The condition for fermenting grape juice with the composite bacterial agent is 30-35° C. for 160-180 hours.

7. The method for preparing collagen peptide wine according to claim 3, characterized in that: The water extraction method comprises: separating the grape juice fermentation liquid to obtain mycelium and fermentation liquid, extracting the mycelium 3 to 5 times, combining the water extractions to obtain an extract, mixing the extract with the fermentation liquid, and finally concentrating and freeze-drying the extract.

8. The method for preparing collagen peptide wine according to claim 7, characterized in that: The parameters of the water extraction include: extraction temperature of 60-75° C., extraction time of 1-2 h; and extraction solid-liquid ratio of 1:4-6 in g / L.

9. The method for preparing collagen peptide wine according to claim 7, characterized in that: The freeze drying temperature is -5 to 0°C, and the freeze drying is followed by grinding to a size below 100 meshes.

10. The method for preparing collagen peptide wine according to claim 7, characterized in that: The wine, the collagen peptide and the grape juice fermentation liquid extract are mixed and stored at 10-15°C.

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