Rhizoma polygonati and mulberry red wine and preparation method thereof

Abstract

The invention discloses rhizoma polygonati and mulberry red wine and a preparation method thereof, and belongs to the technical field of fruit wine brewing. The preparation method comprises the following specific steps: raw material preparation and pretreatment, crushing treatment, enzymolysis fermentation, fining, pH value adjustment, filtration and filling. The formula is simple, mulberry and rhizoma polygonati are combined for fermentation, and the natural flavor of the raw materials is reserved to the maximum extent; meanwhile, the rhizoma polygonati and mulberry red wine is prepared by adopting a bacterium-enzyme synergistic treatment and constant-temperature fermentation technology, a traditional red wine fermentation preparation process is greatly innovated, the fermentation efficiency is improved, meanwhile, the quality and the health-care function of the red wine are improved, and the prepared red wine has the health-care effects of resisting fatigue, lowering lipid and pressure, tonifying the spleen, nourishing the stomach, tonifying qi and nourishing yin.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit wine brewing, and particularly relates to polygonatum mulberry red wine and a preparation method thereof. Background Art

[0002] Polygonatum sibiricum, also known as yellow ginger, jiejiegao, and fairy rice, is a plant with high medicinal and edible value. It has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. It was included in the catalogue of medicine and food with the same origin in 2002.

[0003] Mulberry, the fruit of the Morus plant in the Moraceae family, can enhance immunity, improve sleep, delay aging, lower blood sugar, lower blood lipids, and prevent atherosclerosis. It is an ideal health food and was included in the catalogue of medicine and food of the same origin in 2002.

[0004] The existing formula for brewing fruit wine is complex, lacking the natural flavor and nutrition of the raw materials, and there are certain limitations in the process. It mainly relies on natural fermentation, and the processing of raw materials is relatively extensive. There is a lack of precise control over the fermentation process, resulting in unstable product quality, large differences in taste, and low nutritional value. Summary of the invention

[0005] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a polygonatum mulberry red wine and a preparation method thereof, so as to improve the fermentation efficiency and the quality of the red wine.

[0006] The technical solution of the present invention to solve the above technical problems is as follows: a method for preparing polygonatum sibiricum and mulberry red wine is provided, comprising the following steps:

[0007] S1. Raw material preparation and pretreatment: Weigh mulberries and Polygonatum odoratum in a weight ratio of 6 to 8:2.5 to 3.5, and wash and remove impurities;

[0008] S2 crushing process: the mulberries and polygonatum after cleaning and impurity removal are crushed and mixed to obtain a mixture of polygonatum and mulberries;

[0009] S3. Enzymatic fermentation: adding wine yeast and pectinase to the mixture of Polygonatum sibiricum and mulberry, adding 150-250g of wine yeast and 15-25g of pectinase to every 1000kg of Polygonatum sibiricum and mulberry mixture, fermentation treatment, fermentation temperature is 18-22 ° C, aerobic fermentation is first performed for 60-75h, and then anaerobic fermentation is performed for 140-180h to obtain wine;

[0010] S4. Gluing: let the wine stand for 140 to 180 hours;

[0011] S5. Adjusting the pH value: adjusting the pH value of the standing wine to 7-8 to obtain a weakly alkaline wine;

[0012] S6. Filtration and bottling: Filter the weak alkaline liquor, remove impurities and then bottle it.

[0013] The beneficial effects of the present invention are as follows: mulberries are rich in anthocyanins, resveratrol, amino acids, vitamins and other biologically active substances, while polygonatum is rich in polysaccharides, saponins and other effective ingredients. The various vitamins and trace elements in polygonatum and mulberries work together to improve the nutritional value of red wine, enhance its antioxidant and health-care functions, and promote metabolism and health. At the same time, the presence of polysaccharides may also give the red wine a heavier feeling.

[0014] The preparation method of the present invention adopts a "bacteria-enzyme synergistic treatment" method. In this method, by adding pectinase and wine yeast at the same time, the time of the entire brewing process can be shortened, and resources and time can be used more effectively; pectinase can decompose the gelatinous and soluble pectin in mulberry juice and polygonatum, release more sugar and polyphenol substances, reduce the viscosity of the product, destroy the stability of suspended matter in the fermentation process, make it condense and precipitate, and have the effects of improving the clarity of red wine products, improving the roundness and smoothness of the wine body, and improving the fermentation efficiency; the wine yeast utilizes the fermentable sugar in mulberry juice and polygonatum to ferment, has high fermentation efficiency, is acid-resistant and alcohol-resistant, and can also promote the generation of some secondary metabolites, such as esters, alcohols and aldehydes, etc., to enhance the aroma complexity and layering of the red wine. Under the conditions of simultaneous enzymatic hydrolysis and fermentation, the anthocyanins in mulberries combine with the polysaccharides in polygonatum to form new stable compounds, giving the red wine a more stable color characteristic; simultaneous enzymatic hydrolysis and fermentation can also avoid the loss of activity of certain compounds due to excessive enzymatic hydrolysis time during the process, maintain higher ingredient activity, and more effectively utilize the sugars and other nutrients in the raw materials, promote yeast reproduction and metabolic activity, increase fermentation rate and efficiency, and ensure a higher sugar content and better flavor performance for the red wine.

[0015] The aerobic fermentation process in the brewing process is mainly to promote yeast growth and start the fermentation process, while the anaerobic fermentation process is mainly to produce alcohol and promote the formation of flavor substances.

[0016] On the basis of the above technical solution, the present invention can also be improved as follows:

[0017] Furthermore, the weight ratio of mulberry to polygonatum in step S1 is 7:3.

[0018] The beneficial effects of adopting the above-mentioned further technical scheme are: at a ratio of 7:3, the sugar content of the polygonatum mulberry mixture is about 21%, the start-up fermentation of fruit wine yeast is faster, and the fermentation effect is most complete at the same time. The fermented fruit wine product has an obvious and comfortable complex aroma and a mellow taste.

[0019] Furthermore, mulberries are fresh mulberries, and polygonatum is dried polygonatum.

[0020] Furthermore, in step S2, the dried polygonatum sibiricum is crushed by ultrafine grinding to a particle size of 500 mesh, and the mulberries are crushed by juicing.

[0021] The beneficial effects of the above further technical scheme are as follows: after the ultrafine grinding and wall breaking technology is used, the wall breaking rate of the polygonatum powder is more than 99%, so as to improve the dissolution rate of the effective ingredients, and the polygonatum polysaccharides, saponins, flavonoids and other nutrients in the polygonatum can be fully dissolved without being discarded with the precipitate during the clarification process, thereby enhancing the anti-inflammatory, anti-fatigue, anti-tumor and other health functions of red wine. Among them, the polygonatum polysaccharide is partially converted into ethanol, the molecular weight of the polysaccharide becomes smaller, and its antioxidant and free radical scavenging ability becomes stronger.

[0022] Further, in step S3, 200 g of fruit wine yeast and 20 g of pectinase are added to every 1000 kg of the polygonatum sibiricum and mulberry mixture.

[0023] Furthermore, the sugar content during the fermentation process in step S3 is controlled to be 210 g / L.

[0024] Furthermore, the reagent used to adjust the pH in step S5 is sodium citrate.

[0025] Further, the pH value of the wine was adjusted to 7.35.

[0026] The beneficial effect of adopting the above further technical solution is: the pH value is adjusted to a weak alkaline of 7.35, which is more in line with human health needs.

[0027] The present invention also provides polygonatum mulberry red wine prepared by any one of the above preparation methods.

[0028] The present invention has the following beneficial effects:

[0029] 1. The formula of the present invention is simple, and a specific proportion of mulberry and polygonatum is used for combined fermentation, which retains the natural flavor of the raw materials to the greatest extent. The prepared red wine has the health care effects of resisting fatigue, lowering blood lipids and blood pressure, strengthening the spleen and stomach, and replenishing qi and nourishing yin.

[0030] 2. The present invention adopts constant temperature fermentation technology to prepare polygonatum mulberry red wine. This method has made a major innovation in the traditional red wine fermentation preparation process. Through the synergistic treatment of bacteria and enzymes, the fermentation efficiency is improved, while the quality and health care function of the red wine are improved.

[0031] 3. The present invention uses ultrafine grinding and wall breaking technology, which effectively improves the dissolution of effective ingredients in polygonatum and enhances the health function of wine.

[0032] 4. The red wine of the present invention does not add preservatives, flavors, pigments, etc. during the preparation process, and is a natural healthy food. The prepared red wine has good taste, high nutritional value and good stability. DETAILED DESCRIPTION

[0033] The principles and features of the present invention are described below in conjunction with the examples, which are only used to explain the present invention and are not intended to limit the scope of the present invention. If no specific conditions are specified in the examples, the conditions are carried out according to conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments is not specified, they are all conventional products that can be purchased commercially.

[0034] Embodiment 1:

[0035] A method for preparing polygonatum mulberry red wine comprises the following steps:

[0036] S1. Raw material preparation and pretreatment: fresh, mature mulberries and high-quality dried polygonatum were weighed in a weight ratio of 7:3, mulberries and polygonatum were washed and impurities were removed, mulberries were destemmed, and polygonatum was sliced;

[0037] S2 crushing process: using ultrafine grinding machine to crush polygonatum to a particle size of 500 mesh, the mulberry juice, and the crushed polygonatum fully mixed to obtain a mixture of polygonatum mulberry;

[0038] S3. Enzymatic fermentation: adding wine yeast and pectinase to the mixture of polygonatum and mulberry, adding 200g of wine yeast and 20g of pectinase to every 1000kg of polygonatum and mulberry mixture, and then placing it in a constant temperature fermentation tank, controlling the temperature at 20°C, controlling the sugar content at 210g / L, measuring the sugar content and temperature every 1h to ensure the stability of the fermentation process; first aerobic fermentation for 68h, and then anaerobic fermentation for 160h to obtain wine;

[0039] S4. Gluing: let the wine stand for 168 hours;

[0040] S5. Adjusting the pH value: Using sodium citrate to adjust the pH value of the standing wine to 7.35 to obtain a weakly alkaline wine;

[0041] S6. Filtration and bottling: Filter the weak alkaline wine to remove impurities and bottle it to obtain the finished product of polygonatum sibiricum mulberry red wine.

[0042] Embodiment 2:

[0043] A method for preparing polygonatum mulberry red wine comprises the following steps:

[0044] S1. Raw material preparation and pretreatment: fresh, mature mulberries and high-quality dried polygonatum were weighed in a weight ratio of 6:2.5, mulberries and polygonatum were washed and impurities were removed, mulberries were destemmed, and polygonatum was sliced;

[0045] S2 crushing process: using ultrafine grinding machine to crush polygonatum to a particle size of 500 mesh, the mulberry juice, and the crushed polygonatum fully mixed to obtain a mixture of polygonatum mulberry;

[0046] S3. Enzymatic fermentation: add wine yeast and pectinase to the mixture of polygonatum and mulberry, add 150g of wine yeast and 15g of pectinase to every 1000kg of polygonatum and mulberry mixture, then place in a constant temperature fermentation tank, control the temperature at 18°C, control the sugar content at 210g / L, measure the sugar content and temperature every 1h to ensure the stability of the fermentation process; first perform aerobic fermentation for 60h, then perform anaerobic fermentation for 140h to obtain wine;

[0047] S4. Gluing: let the wine stand for 140 hours;

[0048] S5. Adjusting the pH value: Using sodium citrate to adjust the pH value of the standing wine to 7.35 to obtain a weakly alkaline wine;

[0049] S6. Filtration and bottling: Filter the weak alkaline wine to remove impurities and bottle it to obtain the finished product of polygonatum sibiricum mulberry red wine.

[0050] Embodiment 3:

[0051] A method for preparing polygonatum mulberry red wine comprises the following steps:

[0052] S1. Raw material preparation and pretreatment: fresh, mature mulberries and high-quality dried polygonatum were weighed in a weight ratio of 8:3.5, mulberries and polygonatum were washed and removed, mulberries were destemmed, and polygonatum was sliced;

[0053] S2 crushing process: using ultrafine grinding machine to crush polygonatum to a particle size of 500 mesh, the mulberry juice, and the crushed polygonatum fully mixed to obtain a mixture of polygonatum mulberry;

[0054] S3. Enzymatic fermentation: add wine yeast and pectinase to the mixture of polygonatum and mulberry, add 250g of wine yeast and 25g of pectinase to every 1000kg of polygonatum and mulberry mixture, then place in a constant temperature fermentation tank, control the temperature at 22°C, control the sugar content at 210g / L, measure the sugar content and temperature every 1h to ensure the stability of the fermentation process; first perform aerobic fermentation for 75h, then perform anaerobic fermentation for 180h to obtain wine;

[0055] S4. Gluing: let the wine stand for 180 hours;

[0056] S5. Adjusting the pH value: Using sodium citrate to adjust the pH value of the standing wine to 7.35 to obtain a weakly alkaline wine;

[0057] S6. Filtration and bottling: Filter the weak alkaline wine to remove impurities and bottle it to obtain the finished product of polygonatum sibiricum mulberry red wine.

[0058] Comparative Example 1:

[0059] A method for preparing polygonatum mulberry red wine comprises the following steps:

[0060] S1. Raw material preparation and pretreatment: fresh, mature mulberries and high-quality dried polygonatum were weighed in a weight ratio of 7:3, mulberries and polygonatum were washed and removed, mulberries were destemmed, and polygonatum was sliced;

[0061] S2 crushing process: using an ultrafine grinder to crush the polygonatum to a particle size of 100 mesh, the mulberry juice, and the crushed polygonatum fully mixed to obtain a polygonatum mulberry mixture;

[0062] S3 enzymatic hydrolysis: 20g pectinase was added to each 1000kg mixture of Polygonatum mulberry, and enzymatic hydrolysis was performed at a temperature of 55 ° C for 3h to obtain an enzymatic slurry;

[0063] S4. Fermentation: 200 g of fruit wine yeast was added to every 1000 kg of enzymatic slurry, and then placed in a constant temperature fermentation tank, the temperature was controlled at 20 ° C, the sugar content was controlled at 210 g / L, and the sugar content and temperature were measured every 1 hour to ensure the stability of the fermentation process; aerobic fermentation was first performed for 68 hours, and then anaerobic fermentation was performed for 160 hours to obtain wine;

[0064] S5. Gluing: let the wine stand for 168 hours;

[0065] S6. Adjusting the pH value: Using sodium citrate to adjust the pH value of the standing wine to 7.35 to obtain a weakly alkaline wine;

[0066] S7. Filtration and bottling: Filter the weakly alkaline wine to remove impurities and bottle it to obtain the finished product of polygonatum sibiricum mulberry red wine.

[0067] The properties of the polygonatum mulberry red wines prepared in Examples 1 to 3 of the present invention are similar, and the qualities of the polygonatum mulberry red wines prepared in Example 1 and Comparative Example 1 were evaluated.

[0068] The alcohol content of the polygonatum mulberry red wine prepared in Example 1 of the present invention is 12°, the total sugar is 33g / L, the taste is mellow, the nutrition is rich, the total acid, total sugar, total fat, extract, and methanol indicators all meet the national requirements; the appearance of the wine is clear, transparent and shiny, without suspended matter, and the color is purple-red; the aroma is a mixture of the plant aroma of polygonatum and mulberry and the wine aroma, the aromas are harmonious, the style is unique, and it has the effects of anti-fatigue, lipid-lowering and blood pressure-lowering, spleen-nourishing and stomach-nourishing, qi-nourishing and yin-nourishing, and has a high market value. The alcohol content of the polygonatum mulberry red wine prepared in Comparative Example 1 is 8°, the total sugar is 87g / L; the appearance of the wine is clear, and the color is lighter than that of the polygonatum mulberry red wine in Example 1; the plant aroma of polygonatum and mulberry is insufficient, and the mellowness and complexity of the wine are biased.

[0069] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing polygonatum sibiricum and mulberry red wine, characterized in that: The following steps are involved: S1. Raw material preparation and pretreatment: Weigh mulberries and Polygonatum odoratum in a weight ratio of 6 to 8:2.5 to 3.5, and wash and remove impurities; S2 crushing process: the mulberries and polygonatum after cleaning and impurity removal are crushed and mixed to obtain a mixture of polygonatum and mulberries; S3. Enzymatic fermentation: adding wine yeast and pectinase to the mixture of Polygonatum sibiricum and mulberry, adding 150-250g of wine yeast and 15-25g of pectinase to every 1000kg of Polygonatum sibiricum and mulberry mixture, fermentation treatment, fermentation temperature is 18-22 ° C, aerobic fermentation is first performed for 60-75h, and then anaerobic fermentation is performed for 140-180h to obtain wine; S4. Gluing: let the wine stand for 140 to 180 hours; S5. Adjusting the pH value: adjusting the pH value of the standing wine to 7-8 to obtain a weakly alkaline wine; S6. Filtration and bottling: Filter the weak alkaline liquor, remove impurities and then bottle it.

2. The preparation method according to claim 1, characterized in that: The weight ratio of mulberry to polygonatum in step S1 is 7:

3.

3. The preparation method according to claim 2, characterized in that: The mulberries are fresh mulberries, and the polygonatum is dried polygonatum.

4. The preparation method according to claim 3, characterized in that: In step S2, the polygonatum is crushed by ultrafine grinding to a particle size of 500 mesh, and the mulberries are crushed by juicing.

5. The preparation method according to claim 1, characterized in that: In step S3, 200 g of fruit wine yeast and 20 g of pectinase are added to every 1000 kg of the polygonatum sibiricum and mulberry mixture.

6. The preparation method according to claim 1, characterized in that: The sugar content during the fermentation process in step S3 is controlled to be 210 g / L.

7. The preparation method according to claim 1, characterized in that: The reagent used to adjust the pH in step S5 is sodium citrate.

8. The preparation method according to claim 7, characterized in that: The pH value of the wine was adjusted to 7.

35.

9. Polygonatum sibiricum and mulberry red wine prepared by the preparation method according to any one of claims 1 to 8.