Fermentation preparation process of citrus reticulata blanco fruit wine with health-care effect

Abstract

The invention relates to the technical field of fruit wine brewing, and provides a fermentation preparation process of citrus reticulata blanco fruit wine with a health-care efficacy, firstly, citrus reticulata blanco is crushed to obtain coarse pulp, the pectin structure of citrus reticulata blanco is destroyed, then debitterizing treatment is carried out, ketone substances are decomposed or compounded with substances such as fibers, the bitter taste can be reduced, and the taste of the citrus reticulata blanco fruit wine is improved. Nitrogen atmosphere closed fermentation and an ultrasonic oscillation technology are adopted for alternate treatment, further decomposition of pectin and uniform fermentation of polysaccharide and other substances are promoted, then compound bacteria powder is adopted for complete fermentation, ageing is conducted, flavor substances of the fruit wine are enriched, and sterilization and ultrafiltration are conducted to obtain the fruit wine. The prepared citrus reticulata blanco fruit wine is low in content of toxic substances such as fusel oil, methanol and the like, high in dry extract content, moderate in sour and sweet degree, smooth in taste, fragrant in fruit flavor, sweet after being eaten, rich in nutrient substances such as vitamins, minerals and the like, and has the effects of relieving a cough, eliminating phlegm, enhancing the immune function and the like.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a fermentation preparation process of wolfberry fruit wine with health-care effects. Background Art

[0002] The wolfberry is a deciduous shrub of the genus Citrus in the Rutaceae family. It is a seasonal fruit in winter. The fruit it produces has the therapeutic effect of traditional Chinese medicine. It tastes fragrant and sweet, has a high water content, and can quench thirst. Its peel contains 80% of vitamins, minerals and other nutrients, and has the effects of soothing the liver, harmonizing the stomach, regulating qi and relieving pain.

[0003] In the current brewing process of fruit wine, on the one hand, nutrients must be precipitated into the wine to make the obtained fruit wine have health benefits, and on the other hand, impurities must be removed to prevent affecting the taste and flavor of the fruit wine, resulting in an unclear taste of the fruit wine. Citrus fruits are rich in flavonoids, naringin and other substances, as well as bitter substances such as limonin produced by catalytic reactions during the fermentation process, which will also affect the drinking of the obtained products. Therefore, debittering treatment is required. In addition, fruits are rich in high-sugar and high-nutrient substances, and rot bacteria are easily produced during the fermentation process, and the stability of the fermented wine is poor. Based on the above problems, the current fruit wine fermentation generally uses additives such as syrup to neutralize and reduce bitterness, but the sweetener obtained as a starch decomposition product is easily ingested by the liver and is not suitable for preparing low-sugar healthy foods. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a fermentation preparation process of wolfberry fruit wine with health benefits.

[0005] The technical contents of the present invention are as follows:

[0006] The present invention provides a fermentation preparation process of wolfberry fruit wine with health-care effects, comprising the following steps:

[0007] S1: washing and crushing the wolfberry, and debittering the pulp to prepare debittered pulp;

[0008] The pulp is crushed by placing the wolfberry into a blender and stirring at a stirring rate of 800-1200 rpm for 1-3 minutes, and the particle size of the pulp is 2-6 mm;

[0009] The debittering treatment is to add 5-8wt% sodium salt to the pulp and perform homogenization for 20-30min;

[0010] The debittering treatment can reduce bitter ketone substances such as hesperidin by decomposition, and the phenolic hydroxyl structure in the ketone substances can non-covalently bind with cellulose and ester substances to reduce the oxidation and diffusion of the ketone substances;

[0011] S2: Mix the fruit pulp with the bacterial liquid in a volume ratio of 16-19:5-9 and ferment it in a closed manner for 120-160 minutes under the condition of nitrogen aeration, then perform ultrasonic oscillation treatment, and repeat the above process 1-2 times to obtain a semi-fermented liquid;

[0012] The bacterial solution is prepared by adding 0.5-0.8 wt % Aspergillus niger powder to phosphate buffer solution;

[0013] The bacterial liquid uses anaerobic bacteria, which can produce a variety of enzymes to decompose macromolecular substances such as fiber and starch, increase the content of fermentable sugars, polypeptides and other substances in the pulp that are beneficial to the proliferation of yeast, and facilitate the subsequent fermentation process;

[0014] The ultrasonic oscillation treatment is carried out at an ultrasonic frequency of 25-35KHz for 20-30min;

[0015] The nitrogen flow rate is 200-400 mL / min, the time of each introduction is 50-70 min, and the number of introductions is 3-5 times;

[0016] Fermentation of the pulp under the alternating conditions of nitrogen pressurization and ultrasonic oscillation can fully decompose pectin and fully transform polysaccharides, polypeptides and other substances. Repeated operations promote uniform fermentation and maintain an increased rate.

[0017] S3: adding 4-7 wt% of composite bacterial powder to the semi-fermented liquid for complete fermentation to obtain a fermented liquid;

[0018] The composite bacterial powder comprises Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 4-10:3-7:1;

[0019] The complete fermentation is to add the semi-fermented liquid into the composite bacterial powder for closed fermentation for 8-15 days;

[0020] S4: aging the fermented liquid, sterilizing it by ultra-high pressure, and ultrafiltration by diatomaceous earth microporous membrane to obtain wolfberry fruit wine;

[0021] The aging process is to store the fermented liquid at a temperature of 18-25° C. for 30-38 days;

[0022] The ultra-high pressure sterilization is sterilization at a pressure of 100-150 MPa for 8-12 minutes.

[0023] Beneficial effects: The preparation process of a wolfberry fruit wine with health-care effects provided by the present invention comprises the following steps: firstly, the wolfberry is crushed to obtain a coarse pulp, the pectin structure of the wolfberry is destroyed, and then a debittering treatment is performed, ketone substances are decomposed or compounded with substances such as fiber to reduce bitterness, and nitrogen atmosphere closed fermentation and ultrasonic oscillation process are alternately treated to promote further decomposition of pectin and uniform fermentation of substances such as polysaccharides, and then a composite bacterial powder is used for complete fermentation, which can reduce the acidity of the fruit wine and increase the softness of the fruit wine, and then aging is performed to enrich the fruit wine. Flavor substances are obtained after sterilization and ultrafiltration to obtain wolfberry fruit wine. This process does not require the addition of sugar substances, nor does it involve heating treatment to destroy nutrients. The obtained wolfberry fruit wine has a low content of toxic substances such as fusel oil and methanol, a high content of dry extract, moderate sourness and sweetness, a total acid content of ≤1.3g / mL, a total sugar content of ≤0.8g / mL, an alcohol content of 10%-13%, a smooth taste, a fresh fruity fragrance, a sweet aftertaste, and is rich in nutrients such as vitamins and esters, and has the effects of relieving cough and expectoration, enhancing immune function, etc. DETAILED DESCRIPTION

[0024] The present invention is further described in detail below through specific implementation cases. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of protection of the present invention. After reading the present invention, various equivalent forms of modifications to the present invention by those skilled in the art are all within the scope of the claims attached to this application.

[0025] Unless otherwise specified, all raw materials and reagents of the present invention are raw materials and reagents from the conventional market.

[0026] Example 1

[0027] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 900 rpm for 2 minutes to crush the fruit pulp, the particle size of the fruit pulp is 4 mm, and add 6 wt % sodium salt to the fruit pulp for homogenization for 25 minutes to debitter the fruit pulp to prepare a debittered fruit pulp;

[0028] S2: The fruit pulp was mixed with 0.6 wt% Aspergillus niger powder in a volume ratio of 17:7 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was sealed and fermented for 140 min under the condition of nitrogen gas flow, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 30 KHz for 25 min, and the above process was repeated twice to obtain a semi-fermented liquid; the nitrogen flow rate was 300 mL / min, the time for each flow was 60 min, and the number of times of flow was 4 times;

[0029] S3: adding 6 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 7:5:1 to the semi-fermented liquid, and performing closed fermentation for 12 days to obtain a fermented liquid;

[0030] S4: The fermentation liquid is stored at a temperature of 22° C. for 34 days for aging, sterilized at a pressure of 120 MPa for 10 min by ultra-high pressure sterilization, and then ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0031] Example 2

[0032] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 800 rpm for 1 min to crush the fruit pulp, the fruit pulp particle size is 2 mm, add 5 wt % sodium salt to the fruit pulp and homogenize it for 20 min to debitter it to prepare debittered fruit pulp;

[0033] S2: The fruit pulp is mixed with 0.5wt% Aspergillus niger powder in a volume ratio of 16:5 and a phosphate buffer solution to obtain a bacterial solution, and the mixture is fermented in a closed manner for 120 minutes under the condition of nitrogen gas passing through, and then ultrasonic oscillation treatment is performed at an ultrasonic frequency of 25KHz for 20-30 minutes, and the above process is repeated once to obtain a semi-fermented liquid; the nitrogen gas flow rate is 200mL / min, the time for each passing is 50min, and the number of times of passing is 3 times;

[0034] S3: adding 4 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 4:3:1 to the semi-fermented liquid, and performing closed fermentation for 8 days to obtain a fermented liquid;

[0035] S4: The fermentation liquid is stored at a temperature of 18° C. for 30 days for aging, sterilized at a pressure of 100 MPa for 8 minutes by ultra-high pressure sterilization, and ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0036] Example 3

[0037] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 1200 rpm for 3 minutes to crush the fruit pulp, the fruit pulp particle size is 6 mm, add 8 wt % sodium salt to the fruit pulp and homogenize for 30 minutes to debitter the fruit pulp to prepare a debittered fruit pulp;

[0038] S2: The fruit pulp was mixed with 0.8 wt% Aspergillus niger powder in a volume ratio of 19:9 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was sealed and fermented for 160 min under the condition of nitrogen gas flow, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 35 KHz for 30 min, and the above process was repeated twice to obtain a semi-fermented liquid; the nitrogen flow rate was 400 mL / min, the time for each flow was 70 min, and the number of times of flow was 5 times;

[0039] S3: adding 7 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 10:7:1 to the semi-fermented liquid, and performing closed fermentation for 15 days to obtain a fermented liquid;

[0040] S4: The fermentation liquid is stored at a temperature of 25° C. for 38 days for aging, sterilized at a pressure of 150 MPa for 12 minutes for ultra-high pressure sterilization, and ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0041] Example 4

[0042] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 800 rpm for 3 minutes to crush the fruit pulp, the fruit pulp particle size is 2 mm, add 8 wt % sodium salt to the fruit pulp for homogenization for 20 minutes to debitter the fruit pulp to prepare a debittered fruit pulp;

[0043] S2: The fruit pulp was mixed with 0.8wt% Aspergillus niger powder in a volume ratio of 19:5 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was fermented in a closed manner for 120 minutes under the condition of nitrogen gas flow, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 35KHz for 20 minutes, and the above process was repeated twice to obtain a semi-fermented liquid; the nitrogen flow rate was 200mL / min, the time for each flow was 70min, and the number of times of flow was 3 times;

[0044] S3: adding 7 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 4:7:1 to the semi-fermented liquid, and performing closed fermentation for 8 days to obtain a fermented liquid;

[0045] S4: The fermentation liquid is stored at a temperature of 25° C. for 30 days for aging, sterilized at a pressure of 150 MPa for 8 minutes by ultra-high pressure sterilization, and ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0046] Example 5

[0047] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 1200 rpm for 1 min to crush the fruit pulp, the fruit pulp particle size is 6 mm, add 5 wt % sodium salt to the fruit pulp and homogenize for 30 min to debitter the fruit pulp to prepare a debittered fruit pulp;

[0048] S2: The fruit pulp was mixed with 0.5wt% Aspergillus niger powder in a volume ratio of 16:9 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was fermented in a closed manner for 160 minutes under the condition of nitrogen gas flow, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 25KHz for 30 minutes, and the above process was repeated once to obtain a semi-fermented liquid; the nitrogen flow rate was 400mL / min, the time for each flow was 50min, and the number of times of flow was 5 times;

[0049] S3: adding 4 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 10:3:1 to the semi-fermented liquid, and performing closed fermentation for 15 days to obtain a fermented liquid;

[0050] S4: The fermentation liquid is stored at a temperature of 18° C. for 38 days for aging, sterilized at a pressure of 100 MPa for 12 min by ultra-high pressure sterilization, and then ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0051] Example 6

[0052] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 900 rpm for 1 min to crush the fruit pulp, the fruit pulp particle size is 3 mm, add 6 wt % sodium salt to the fruit pulp and homogenize it for 22 min to debitter the fruit pulp to prepare a debittered fruit pulp;

[0053] S2: The fruit pulp was mixed with 0.6wt% Aspergillus niger powder in a volume ratio of 17:6 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was sealed and fermented for 130 minutes under the condition of nitrogen gas, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 28KHz for 22 minutes, and the above process was repeated twice to obtain a semi-fermented liquid; the nitrogen flow rate was 250mL / min, the time for each introduction was 55min, and the number of introductions was 3 times;

[0054] S3: adding 5 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 5:4:1 to the semi-fermented liquid, and performing closed fermentation for 9 days to obtain a fermented liquid;

[0055] S4: The fermentation liquid was stored at a temperature of 19° C. for 32 days for aging, and sterilized at a pressure of 110 MPa for 9 minutes by ultra-high pressure sterilization, and then ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0056] Example 7

[0057] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 1100 rpm for 1 min to crush the wolfberry, the particle size of the pulp is 3 mm, and add 5-8 wt % of sodium salt to the pulp for homogenization for 22 min to debitter the pulp to prepare a debittered pulp;

[0058] S2: The fruit pulp was mixed with 0.6wt% Aspergillus niger powder in a volume ratio of 18:8 and a phosphate buffer solution to obtain a bacterial solution, and the mixture was fermented in a closed manner for 130 minutes under the condition of nitrogen gas passing through, and then ultrasonic oscillation treatment was performed at an ultrasonic frequency of 26KHz for 24 minutes, and the above process was repeated once to obtain a semi-fermented liquid; the nitrogen flow rate was 380mL / min, the time for each passing was 65min, and the number of times of passing was 4 times;

[0059] S3: adding 4 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 9:7:1 to the semi-fermented liquid, and performing closed fermentation for 10 days to obtain a fermented liquid;

[0060] S4: The fermentation liquid was stored at 24°C for 36 days for aging, sterilized at a pressure of 140 MPa for 11 min by ultra-high pressure sterilization, and ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0061] Example 8

[0062] S1: Rinse the wolfberry, put the wolfberry into a blender and stir at a stirring rate of 800 rpm for 2 minutes to crush the fruit pulp, the fruit pulp particle size is 2 mm, add 6 wt % sodium salt to the fruit pulp and homogenize for 30 minutes to debitter the fruit pulp to prepare a debittered fruit pulp;

[0063] S2: The fruit pulp is mixed with 0.7wt% Aspergillus niger powder in a volume ratio of 18:5 and a phosphate buffer solution to obtain a bacterial solution, and the mixture is fermented in a closed manner for 120 minutes under the condition of nitrogen gas passing through, and then ultrasonic oscillation treatment is performed at an ultrasonic frequency of 30KHz for 30 minutes, and the above process is repeated once to obtain a semi-fermented liquid; the nitrogen gas flow rate is 200-400mL / min, the time of each passing is 50min, and the number of times of passing is 4 times;

[0064] S3: adding 6 wt % of composite bacterial powder of Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 8:3:1 to the semi-fermented liquid, and performing closed fermentation for 12 days to obtain a fermented liquid;

[0065] S4: The fermentation liquid is stored at a temperature of 18° C. for 34 days for aging, sterilized at a pressure of 100 MPa for 10 min by ultra-high pressure sterilization, and then ultrafiltered through a diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

[0066] Comparative Example 1

[0067] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 does not undergo debittering treatment.

[0068] Comparative Example 2

[0069] The difference between Comparative Example 2 and Example 1 is that in Comparative Example 2, composite bacterial powder is added to the debittered fruit pulp for closed fermentation, and the fermentation conditions remain unchanged.

[0070] Comparative Example 3

[0071] The difference between Comparative Example 3 and Example 1 is that Comparative Example 3 is not aged, and the other conditions remain unchanged.

[0072] Test 1: Score and test the physical and chemical indicators of fruit wine, sensory requirements amine GB / T

[0073] The alcohol content is tested according to GB 5009.225, the total sugar, dry extract, volatile acid and carbon dioxide are tested according to GB / T 15038, the physical and chemical index standards are shown in Table 1, the sensory quality scoring standards are shown in Table 2, and the test results are shown in Table 3.

[0074] Table 1 Physical and chemical index standards

[0075]

[0076] Table 2 Sensory quality scoring criteria

[0077]

[0078] Table 3 Fruit wine quality results

[0079]

[0080]

[0081] It can be seen from Table 3 that the fruit wine prepared by the present invention has good sensory quality, a harmonious ratio of total acid and total sugar content, a high content of dry extract, rich vitamins and ester substances, and high nutritional value.

[0082] Experiment 2: The wolfberry fruit wine prepared in the example and the comparative example was sealed and placed in a dark place at room temperature. After 3 months, wine samples were extracted to test the bacterial production. The test results are shown in Table 2.

[0083] Table 4 Total colony count of fruit wine

[0084]

[0085]

[0086] It can be seen from Table 4 that the fruit wine prepared by the present invention has stable quality and is not easy to deteriorate.

[0087] Test 3: Health care efficacy testing

[0088] The DPPH free radical scavenging rate of the fruit wine prepared in the example was tested, and the test results are shown in Table 5.

[0089] Table 5 DPPH free radical scavenging rate

[0090]

[0091] As shown in Table 5, the wolfberry fruit wine prepared by the present invention has good antioxidant properties and has health benefits.

[0092] In summary, debittering treatment is selected in the preparation process of the wolfberry fruit wine of the present invention, which can reduce the bitterness caused by ketone substances and reduce the sugar requirement of the fruit wine; and nitrogen atmosphere fermentation and ultrasonic oscillation treatment are first carried out to further reduce the pectin content and decompose macromolecular substances, and then closed fermentation is carried out to increase the alcohol concentration and flavor substances, reduce the acidity, and then aging is carried out to promote the generation of more ester substances and increase the sugar content, so that the fruit wine has more flavor and is mild in the mouth. During the fermentation process, polyphenols, ethanol and other substances are continuously precipitated and generated, which can effectively inhibit bacteria and have antiseptic properties.

Claims

1. A fermentation process for preparing wolfberry fruit wine with health benefits, characterized in that: The following steps are involved: S1: washing and crushing the wolfberry, and debittering the pulp to prepare debittered pulp; S2: Mix the fruit pulp with the bacterial liquid in a volume ratio of 16-19:5-9 and ferment it in a closed manner for 120-160 minutes under the condition of nitrogen aeration, then perform ultrasonic oscillation treatment, and repeat the above process 1-2 times to obtain a semi-fermented liquid; S3: adding 4-7 wt% of composite bacterial powder to the semi-fermented liquid for complete fermentation to obtain a complete fermented liquid; S4: The fermented liquid is aged, sterilized by ultra-high pressure, and then ultrafiltered by diatomaceous earth microporous membrane to obtain wolfberry fruit wine.

2. The fermentation process for preparing a health-care wolfberry fruit wine according to claim 1, characterized in that: S2 The bacterial solution is prepared by adding 0.5-0.8 wt % Aspergillus niger powder to phosphate buffer solution.

3. The fermentation preparation process of a health-care wolfberry fruit wine according to claim 1, characterized in that: The nitrogen flow rate is 200-400 mL / min, the time of each introduction is 50-70 min, and the number of introductions is 3-5 times.

4. The fermentation preparation process of a health-care wolfberry fruit wine according to claim 3, characterized in that: The ultrasonic oscillation treatment is carried out at an ultrasonic frequency of 25-35 KHz for 20-30 minutes.

5. The fermentation preparation process of a health-care wolfberry fruit wine according to claim 1, characterized in that: S3 The composite bacterial powder is Lactobacillus casei, Kluyveromyces marxianus and Hansenula anomala in a mass ratio of 4-10:3-7:

1.

6. The fermentation preparation process of a health-care wolfberry fruit wine according to claim 1, characterized in that: The complete fermentation in S3 is to add the semi-fermented liquid into the composite bacterial powder for closed fermentation for 8-15 days.

7. The fermentation process for preparing a health-care wolfberry fruit wine according to claim 1, characterized in that: The aging in S4 is to store the fermentation liquid at a temperature of 18-25° C. for 30-38 days.

8. The fermentation preparation process of a health-care wolfberry fruit wine according to claim 1, characterized in that: The debittering treatment in S1 is to add 5-8 wt% sodium salt to the pulp and perform homogenization for 20-30 minutes.

9. The fermentation process for preparing a health-care wolfberry fruit wine according to claim 1, characterized in that: S1 The pulp is crushed by placing the wolfberry into a blender and stirring at a stirring rate of 800-1200 rpm for 1-3 minutes, and the particle size of the pulp is 2-6 mm.

10. The fermentation process for preparing a health-care wolfberry fruit wine according to claim 1, characterized in that: The ultra-high pressure sterilization in S4 is sterilization at a pressure of 100-150 MPa for 8-12 minutes.

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