Functional roxburgh rose fermented rice wine and preparation method thereof

Abstract

The invention discloses functional roxburgh rose fermented rice wine and a preparation method thereof. The preparation method comprises the following steps: activating a fermentation strain and carrying out enlarged culture; preparing sterile water; soaking and steaming organic glutinous rice; saccharifying the organic glutinous rice; inoculating a fermentation strain; the addition amount of roxburgh rose; and fermenting the obtained fermentation raw material at a constant temperature of 29 + / -1 DEG C for 20 days. According to the method, non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed bacteria sequential fermentation, comprehensive release and activity enhancement of nutritional ingredients in the roxburgh rose and the rice wine can be effectively promoted, the nutritional ingredients are more easily absorbed and utilized by a human body, and therefore the health care value of the roxburgh rose rice wine is greatly improved. The roxburgh rose rice wine is fragrant, tasty and refreshing, low in alcoholic strength and unique in flavor, and contains various functional active substances such as roxburgh rose polysaccharide, vitamin C, flavone, phenolic substances and SOD (superoxide dismutase).

Description

Technical Field

[0001] The present invention relates to the field of food processing, and in particular to the field of food processing. Background Art

[0002] Rosa roxburghii is a rare and precious natural fruit that can be used as both medicine and food. The flesh of Rosa roxburghii is yellow-white, thick, rich in nutrition, with a strong special aroma, sour, astringent and slightly sweet taste. In particular, the content of vitamin C is much higher than that of other fruits and vegetables, and it has the reputation of "the king of vitamin C". Due to the presence of bioactive compounds, namely flavonoids, polysaccharides, polyphenols, superoxide dismutase, etc., it has extremely high nutritional value and medicinal value. Rosa roxburghii has the effects of lowering blood lipids, enhancing immunity, delaying aging, anti-tumor, anti-atherosclerosis, detoxification, stomachic, digestive, nourishing and strengthening, etc. It is a wild plant resource with great development value. As a key food and medicine resource in Guizhou Province, Rosa roxburghii is being vigorously developed, and the development of Rosa roxburghii products is getting better and better.

[0003] Rice wine, also known as fermented glutinous rice, sweet wine or fermented glutinous rice, is a traditional fermented food in my country. It carries a profound cultural heritage and its origin can be traced back to the Yangshao culture period. Rice wine is mainly made from glutinous rice, rice, black rice, etc. It is brewed through a series of process flows, including soaking, cooking, fermentation, aging, etc., and has special health benefits. The brewing process of rice wine is relatively simple, and the flavor it presents is mellow and sweet. At the same time, it has the characteristics of low alcohol content, low calories and easy digestion. It has been widely favored by people since ancient times. As we all know, rice wine not only has extremely high nutritional value, but also has significant health benefits. It contains a variety of nutrients and active ingredients such as vitamins, organic acids, polyphenols, inorganic salts, trace elements and active peptides. Existing studies have shown that rice wine has the effects of enhancing immunity, delaying aging, improving antioxidant capacity, promoting blood circulation, relaxing muscles and activating blood circulation, and preventing hyperlipidemia and osteoporosis. Summary of the invention

[0004] The invention provides a functional roxburgh fermented rice wine and a preparation method thereof. The invention mainly utilizes brewer's yeast and non-brewer's yeast (abnormal Wickham yeast) mixed bacteria to perform constant temperature fermentation to prepare the roxburgh fermented rice wine which is fresh and fragrant, rich in nutrients and unique in flavor. The invention solves the above-mentioned technical problems existing in the prior art of roxburgh wine.

[0005] A method for preparing functional roxburghii fermented rice wine comprises the following steps:

[0006] (1): Activation and expansion of fermentation bacteria

[0007] Saccharomyces cerevisiae and Wickham's yeast were inoculated on PDA solid medium respectively and cultured at 30°C for 48 hours. Subsequently, a single colony was picked from each culture dish and transferred to wort liquid medium and cultured at 30°C overnight to prepare for subsequent inoculation.

[0008] (2): Preparation of sterile water

[0009] The amount of sterile water used is 1.5 times the mass of the organic glutinous rice used, and the mixture is sealed and sterilized in a high-pressure steam sterilizer at 121°C for 15 to 20 minutes;

[0010] (3): Soaking and steaming organic glutinous rice

[0011] Select organic glutinous rice without foreign matter or mildew, soak it in 2.5 times the weight of water overnight, drain the water, and steam it at 111℃~131℃ for 30min~50min;

[0012] (4): Organic glutinous rice saccharification

[0013] Mix sterile water with steamed glutinous rice, add 0.56% and 1.89% saccharifying enzyme and amylase respectively based on the weight of the glutinous rice, mix well, and place in a water bath at 50℃~60℃ for 20min~40min;

[0014] (5): Inoculation of fermentation bacteria

[0015] First, the abnormal Wickham yeast was inoculated, and the cerevisiae yeast was inoculated on the 0th, 1st, 2nd, 3rd, 4th, 5th, 6th and 7th day of the fermentation process, respectively. The amount of the inoculated strains was set to 2.5% of the fermentation liquid, and the inoculation amount of cerevisiae yeast and abnormal Wickham yeast was set to 1:1;

[0016] (6) Amount of roxburghii added

[0017] The amount of roxburghii added was set at 5%;

[0018] (7): Constant temperature fermentation

[0019] The obtained fermentation raw material was fermented at a constant temperature of 29±1°C for 20 days.

[0020] Preferably, in step (5), brewer's yeast is introduced on the 5th day of fermentation.

[0021] The two yeast strains used in this study were isolated and screened from Guizhou's traditional block Xiaoqu and have been made public.

[0022] Saccharomyces cerevisiae FBKL2.8022, accession number, CCTCCNO: M2019406;

[0023] Wickerhamomyces anomalus FBKL2.8023, accession number, CCTCCNO:M2019412.

[0024] The total sugar content of the obtained roxburghii fermented rice wine was 86.68 mg / mL;

[0025] The reducing sugar content of the obtained roxburghii fermented rice wine was 28.88 mg / mL;

[0026] The total acid content of the obtained roxburghii fermented rice wine was 5.00 g / L;

[0027] The polysaccharide content of the obtained roxburghii fermented rice wine was 3.18 mg / mL;

[0028] The alcohol content of the obtained roxburghii fermented rice wine was 10.17% vol;

[0029] The total phenol content of the obtained roxburghii fermented rice wine was 0.71 mg / mL;

[0030] The total flavonoids content of the obtained roxburghii fermented rice wine was 129.73 μg / mL;

[0031] The vitamin C content of the obtained roxburghii fermented rice wine was 319.05 μg / mL.

[0032] The SOD activity of the fermented rice wine from roxburghii was 18.671 U / mL

[0033] Thirty-seven volatile flavor compounds were detected in the fermented rice wine of roxburghii. Twelve alcohols were detected in the sequential fermentation: ethanol, isobutanol, isopentanol, (2R,3R)-(-)-2,3-butanediol, 2,3-butanediol, phenylethyl alcohol, n-butanol, n-hexanol, furfuryl alcohol, 1-pentanol, 2-heptanol, and benzyl alcohol; 20 esters: ethyl hexanoate, ethyl heptanoate, ethyl decanoate, phenylethyl acetate, ethyl laurate, and alphs-pentyl alcohol. -gama-butyrolactone, ethyl tetradecanoate, ethyl pentadecanoate, ethyl palmitate, ethyl oleate, ethyl (Z,Z)-9,12-octadecadienoate, ethyl linoleate, isopentyl formate, ethyl octanoate, 3-methylbutyl decanoate, isopentyl acetate, ethyl acetate, ethyl lactate, ethyl elaidate, amyl acetate, ethyl heptanoate, isopropyl myristate; 3 acids: acetic acid, hexanoic acid, neodecanoic acid; 2 ketones: sec-octanone, geranyl acetone.

[0034] The present invention adds roxburgh fruit juice into rice wine, deeply combines roxburgh with high nutritional value with traditional rice wine, not only perfectly retains the nutritional components and health functions of roxburgh and rice wine, but also gives the wine a stronger taste and unique flavor. In the brewing process of roxburgh rice wine, non-brewer's yeast and brewer's yeast are used for mixed bacteria sequential fermentation, which can effectively promote the comprehensive release and activity enhancement of the nutritional components in roxburgh and rice wine, making these nutritional components easier to be absorbed and utilized by the human body, thereby greatly improving the health care value of roxburgh rice wine. The roxburgh rice wine is refreshing, low in alcohol content, unique in flavor, and contains roxburgh polysaccharide, vitamin C, flavonoids, phenolic substances, SOD and other functional active substances. DETAILED DESCRIPTION

[0035] The present invention will be further described below in conjunction with the embodiments.

[0036] Example 1

[0037] The present application embodiment provides a method for preparing functional roxburghii fermented rice wine, which specifically comprises the following steps:

[0038] Step (1): Activation and expansion of fermentation bacteria

[0039] Saccharomyces cerevisiae and Wickham's yeast were inoculated on PDA solid medium respectively and cultured at 30°C for 48 hours. Subsequently, a single colony was picked from each culture dish and transferred to wort liquid medium and cultured at 30°C overnight to prepare for subsequent inoculation.

[0040] Step (2): Preparation of sterile water

[0041] The amount of sterile water used is 1.5 times the mass of the organic glutinous rice used, and the mixture is sealed and sterilized in a high-pressure steam sterilizer at 121°C for 15 to 20 minutes;

[0042] Step (3): Soak and steam the organic glutinous rice

[0043] Select organic glutinous rice without foreign matter or mildew, soak it in 2.5 times the weight of water overnight, drain the water, and steam it at 111℃~131℃ for 30min~50min;

[0044] Step (4): Saccharification of organic glutinous rice

[0045] Mix sterile water with steamed glutinous rice, add 0.56% and 1.89% saccharifying enzyme and amylase respectively based on the weight of the glutinous rice, mix well, and place in a water bath at 50℃~60℃ for 20min~40min;

[0046] Step (5): Inoculate the fermentation bacteria

[0047] First, inoculate the abnormal Wickham yeast, and then inoculate the brewer's yeast 5 days later. The amount of the inoculated strain is set to 2.5% of the fermentation liquid, and the inoculation amount of the brewer's yeast and the abnormal Wickham brewer's yeast is set to 1:1;

[0048] Step (6): Addition amount of roxburghii

[0049] The amount of roxburghii added was set at 5%;

[0050] Step (7): Constant temperature fermentation

[0051] The obtained fermentation raw material was fermented at a constant temperature of 29±1°C for 20 days;

[0052] Step (8): filtering the fermentation liquid, centrifuging the filtrate at 8000 r / min for 10 min, taking the supernatant, bottling and storing, and obtaining the roxburghii fermented rice wine.

[0053] The alcohol content of rice wine was determined using an S-10 biosensor analyzer.

[0054] The total sugar and polysaccharide contents in rice wine were determined by the phenol-sulfuric acid method.

[0055] The DNS method was used to determine the reducing sugar content in rice wine.

[0056] Total acidity of rice wine GB / T 15038-2006 "General analysis method for grape wine and fruit wine".

[0057] The flavonoid content of rice wine was determined by aluminum nitrate colorimetry.

[0058] The total phenol content in rice wine was determined using the Folin phenol colorimetric method.

[0059] The determination of volatile flavor compounds in rice wine is mainly carried out by headspace microextraction-gas chromatography-mass spectrometry.

[0060] The activity of SOD in fermented rice wine was determined by nitroblue tetrazolium method.

[0061] The content of vitamin C in fermented rice wine was determined by fluorescence method.

[0062] The various physical and chemical indicators and functional active substances of the roxburghii fermented rice wine obtained in Example 1 were measured, and the results were as follows:

[0063] Table 1 Main quality indicators of roxburghii fermented rice wine

[0064]

[0065] It can be seen from the above table that the roxburghii fermented rice wine obtained by the present invention contains certain active substances, mainly including roxburghii polysaccharides, flavonoids, phenolic substances and vitamin C, etc., thereby giving the fermented rice wine certain functional activity.

[0066] The volatile substances of the roxburghii fermented rice wine obtained in Example 1 were measured, and a total of 37 kinds of alcohol substances, ester substances, acid substances, etc. were detected, as shown in the following table:

[0067] Table 2 Volatile flavor substances and their contents in roxburghii fermented rice wine

[0068]

[0069]

[0070] As can be seen from the above table, the roxburghii fermented rice wine obtained by the present invention contains a variety of volatile flavor substances, and 12 alcohols, 20 esters, 3 acids, and 2 ketones were detected in the sequential fermentation. Hexanol, furfuryl alcohol, 1-pentanol, 2-heptanol, ethyl acetate, etc. in the roxburghii fermented rice wine can increase the floral and fruity aroma of the rice wine, make its taste richer and fuller, and enhance the overall flavor of the rice wine.

[0071] Comparative test - Optimization of rice wine fermentation process

[0072] The inventors of this case conducted the following comparative tests in the experimental system for preparing the sea buckthorn fermented rice wine: the fermentation process of rice wine was optimized mainly from the perspective of the inoculation order of brewing yeast and non-brewing yeast, and the optimal fermentation process of sea buckthorn fermented rice wine was selected.

[0073] Comparative Example 1 - Ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae

[0074] Abnormal Wickham yeast (Wa) was first inoculated into the raw materials, and Saccharomyces cerevisiae (Sc) was inoculated on the 0th, 1st, 2nd, 3rd, 4th, 5th, 6th, and 7th days of the fermentation process, and the rice wines with different fermentation orders were marked as SW (simultaneous inoculation), WS1, WS2, WS3, WS4, WS5, WS6, and WS7. The effects of different inoculation orders of Saccharomyces cerevisiae and abnormal Wickham yeast on rice wine were compared from the perspective of total acid content, total sugar content, polysaccharide content, reducing sugar content, total phenol content, total flavonoid content, and vitamin C, and the optimal inoculation order was selected. The results showed that the inoculation order of inoculating abnormal Wickham yeast first and then inoculating Saccharomyces cerevisiae on the 5th day was a more suitable sequential fermentation method for roxburghii rice wine. The alcohol content in this sequential fermentation was 10.17% vol, which was significantly lower than that in simultaneous fermentation (P < 0.05); the sensory score was 80.65 points, the total acid content was 5.00 mg / mL, the total sugar content was the highest at 86.68 mg / mL, the reducing sugar content was the highest at 28.88 mg / mL, the polysaccharide content was the highest at 3.18 mg / mL, the total phenol content was the highest at 0.71 mg / mL, the total flavonoids content was the highest at 129.73 μg / mL, the vitamin C content was the highest at 319.05 μg / mL, and the SOD activity was the highest at 18.671 U / mL, which were all significantly higher than those in simultaneous fermentation (P < 0.05); there were 37 volatile flavor components, 12 more than those in simultaneous fermentation. In summary, the physicochemical quality of the roxburghii fermented rice wine obtained in Comparative Example 1 and the contents of active substances such as total phenols, flavonoids, polysaccharides, and vitamin C. Preferably, the inoculation order of brewer's yeast and abnormal Wickham yeast in the roxburghii fermented rice wine is to first inoculate abnormal Wickham yeast and then inoculate brewer's yeast on the 5th day.

Claims

1. A method for preparing functional roxburghii fermented rice wine, characterized in that The following steps are involved: (1): Activation and expansion of fermentation bacteria Saccharomyces cerevisiae and Wickham's yeast were inoculated on PDA solid medium respectively and cultured at 30℃ for 48 hours. Then, a single colony was picked from each culture dish and transferred to wort liquid medium and cultured at 30℃ overnight to prepare for subsequent inoculation. (2): Preparation of sterile water The amount of sterile water used is 1.5 times the mass of the organic glutinous rice used, and the mixture is sealed and sterilized in a high-pressure steam autoclave at 121°C for 15 to 20 minutes; (3): Soaking and steaming organic glutinous rice Select organic glutinous rice without foreign matter or mildew, soak it in 2.5 times its weight of water overnight, drain the water, and steam it at 111℃ ~ 131℃ for 30 min ~ 50 min; (4): Organic glutinous rice saccharification Mix sterile water with steamed glutinous rice, add 0.56% and 1.89% saccharifying enzyme and amylase respectively based on the weight of the glutinous rice, mix well, and place in a water bath at 50 ℃ ~ 60 ℃ for 20 min ~ 40 min; (5): Inoculation of fermentation bacteria First, inoculate abnormal Wickham yeast, and then inoculate Saccharomyces cerevisiae on the 0th, 1st, 2nd, 3rd, 4th, 5th, 6th, and 7th day of the fermentation process. The amount of inoculated bacteria was set to 2.5% of the fermentation liquid, and the inoculation ratio of Saccharomyces cerevisiae to abnormal Wickham yeast was set to 1:1; (6) Amount of sea buckthorn added The amount of sea buckthorn added was set at 5%; (7): Constant temperature fermentation The obtained fermentation raw material was fermented at a constant temperature of 29±1°C for 20 days.

2. The method for preparing a functional roxburghii fermented rice wine according to claim 1, characterized in that: In the step (5), brewer's yeast is introduced on the fifth day of fermentation.

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