White dew flower coffee pericarp wine and preparation method thereof
By co-fermenting white dew flowers with coffee peels and controlling process parameters, the problem of single flavor of existing coffee peels wine is solved, the aroma and flavor are improved, and the quality and taste are improved.
Patent Information
- Application Number
- CN202411626197.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-14
- Publication Date
- 2025-03-21
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing coffee fruit peel wine has a single flavor, which affects its quality and taste, and there is a lot of room for research in the fragrance enhancement process.
White dew flower and coffee peel are used to ferment, and by controlling the addition amount, sugar and fermentation time of the white dew flower, it produces white dew flower coffee peel wine with improved flavor quality.
Through co-fermentation technology, the aroma and flavor of coffee fruit peel wine are significantly enhanced, and its quality and taste are improved.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a Bailuhua coffee peel wine and a preparation method thereof. Background Art
[0002] Coffee peels are the main byproduct of the primary processing of coffee, accounting for about 43% to 50% of the weight of mature fresh coffee berries. However, most of the coffee peels are regarded as useless and are directly discarded. Or they are returned to the fields as fertilizer after composting and fermentation, and their utilization value has not been fully utilized. With the rise of the boutique coffee craze in recent years, the requirements for coffee fruit picking have been increasing, and the potential utilization value of coffee peels has gradually attracted widespread attention and attention from the public.
[0003] Coffee peel is rich in cellulose, total sugar, protein and other ingredients, of which cellulose accounts for 17.704%-18.585% of the total ingredients, and total sugar accounts for 16.984%-19.315%. It contains 17 amino acids and 15 fatty acids, with the TAA content of amino acids ranging from 4.952% to 7.072%, and the SPC content ranging from 42.43% to 52.68%. The comprehensive utilization of coffee peel has been extensively studied at home and abroad. This includes processing coffee peel into feed; enzymes produced using coffee peel include pectinase, tannase and caffeine enzyme; coffee peel is a good source of caffeine, so caffeine can be extracted from coffee peel for use in functional beverages, cosmetics and pharmaceutical formulations. In the actual application of the peel, coffee fruit wine was brewed using coffee peel, and its sensory flavor was thoroughly and deeply evaluated. These studies reveal the wide application potential and value of coffee peel in many fields.
[0004] White Dew Flower (Bauhinia variegate var. candida (Roxb.)Voigt ) is also known as white Bauhinia, color-changing Bauhinia, white Bauhinia or jade lotus. It is a deciduous tree belonging to the Leguminosae family. It is mainly distributed in warm areas such as Yunnan, Guangdong, and Guangxi. It is a common wild edible flower in Yunnan, and its fragrance is bitter and bland. Peng Jing and others successfully isolated 17 compounds from white Bauhinia for the first time, of which 5 compounds were found to have inhibitory activity on pancreatic lipase. These compounds show potential application value in antioxidant, anti-inflammatory, cardiovascular protection and blood sugar regulation. In addition, studies have found that the flowers of Bailuhua are rich in volatile aroma components.
[0005] In the research and development of fruit wine products, aroma is the core indicator to measure the flavor and quality of fruit wine, and the aroma characteristics of fruit wine are affected by a variety of factors, including the selected materials, fermentation process, maturity of raw materials, etc. The type and content of aroma substances determine the quality of fruit wine. The existing coffee cascara wine has a single flavor, which greatly affects the quality and taste of coffee cascara wine. There is still a lot of room for research on the aroma enhancement technology of coffee cascara wine. Summary of the invention
[0006] In order to overcome the problems existing in the background technology, the present invention proposes a Bailuhua coffee peel wine and a preparation method thereof. The present invention selects Bailuhua and coffee peel for co-fermentation, and by controlling the process parameters such as the addition amount of Bailuhua, the amount of sugar and the fermentation time, the flavor quality of the brewed Bailuhua coffee peel wine is greatly improved.
[0007] To achieve the above object, the present invention is implemented through the following technical solutions: The invention discloses a coffee peel wine made from white dew flowers. The main raw materials include coffee peel, white dew flowers, sugar, yeast and water.
[0008] A method for preparing Bailuhua coffee peel wine, comprising the following specific steps: 1) The coffee fruit peels are dried and crushed for later use, and the white dew flowers are dried and crushed for later use; 2) Weigh coffee peel powder and white dew flower powder according to the proportion and place them in a fermentation tank, add 6% sugar water, stir and mix, and place for 24 hours for sterilization; 3) Activate the brewer's yeast with 2% sugar water, stir to dissolve, and activate at 33°C for 30 minutes; 4) Add the activated yeast into the fermentation tank, use the saccharification liquid as raw material, and ferment in a closed manner; 5) After fermentation for 10-30 days, filter and separate, and then clarify to obtain the finished product of Bailuhua coffee peel wine.
[0009] Furthermore, in step 2), the ratio of coffee peel powder to white dew flower powder is 5-25:1.
[0010] Furthermore, in step 3), the amount of yeast used is 0.2-0.3 g / L saccharification liquid.
[0011] Furthermore, in step 4), the saccharification liquid is a sugar water prepared by mixing white sugar and water in a certain proportion, and the sugar concentration is 15-35%.
[0012] Beneficial effects of the present invention: the present invention selects Bailu flowers and coffee peels for co-fermentation to enhance the aroma of coffee peel wine, and by controlling process parameters such as the amount of Bailu flowers added, the amount of sugar and the fermentation time, the flavor quality of the brewed Bailu flower coffee peel wine is greatly improved. DETAILED DESCRIPTION
[0013] The present invention is further described in detail below in conjunction with specific embodiments, but the protection scope of the present invention is not limited to the described contents. Example 1
[0014] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 2g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining a finished Bailuhua coffee peel wine after clarification. Example 2
[0015] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 4g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining a finished Bailuhua coffee peel wine after clarification. Example 3
[0016] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 8g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining the Bailuhua coffee peel wine product after clarification. Example 4
[0017] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 10g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining the Bailuhua coffee peel wine product after clarification. Example 5
[0018] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 2g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 15% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining a finished Bailuhua coffee peel wine after clarification. Example 6
[0019] A preparation method of Bailuhua coffee peel wine comprises the following specific steps: drying and crushing coffee peel for later use, and drying and crushing Bailuhua for later use; weighing 50g of coffee peel powder and 2g of Bailuhua powder, placing them in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing them for 24 hours for sterilization; activating 0.2g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating them at 33°C for 30min; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 20 days, filtering and separating, and obtaining a finished Bailuhua coffee peel wine after clarification. Comparative Example
[0020] A coffee cascara wine comprises the following specific steps: drying and crushing the coffee cascara for later use, weighing 50 g of coffee cascara powder and placing it in a fermentation tank, adding 6% sugar water, stirring and mixing, and placing it for 24 hours for sterilization; activating 0.2 g of brewer's yeast with 2% sugar water, stirring and dissolving, and activating it at 33°C for 30 minutes; adding the activated yeast into the fermentation tank, using 35% saccharification liquid as a raw material, and performing closed fermentation; after fermentation for 15 days, filtering and separating, and obtaining a finished product of Bailuhua coffee cascara wine after clarification. Experimental analysis
[0021] 1. Determination of physical and chemical indicators of coffee peel wine in different examples
[0022] The coffee cascara wines prepared in Examples 1-6 and the comparative example were used as samples to measure the alcohol content, methanol content, total sugar content, and total acid content (each sample was repeated 3 times). The measurement results are shown in Table 1.
[0023] Table 1 Test results of physicochemical indexes of coffee cascara wine in different examples
[0024] Note: Different lowercase letters in the same column of “a”, “b”, “c”, “d” and “e” represent different treatments. p The difference was significant when <0.05.
[0025] As shown in Table 1, in each sample of the co-fermented Bailuhua coffee peel wine, the alcohol content increases with the increase of the amount of Bailuhua added, the total sugar content significantly increases with the increase of the amount of Bailuhua added, and the total acid content is not affected by the amount of Bailuhua added. In addition, compared with Example 1, Example 5 has a smaller amount of sugar added, showing a lower alcohol content, higher methanol and total sugar contents, and no difference in total acid content; compared with Example 1, Example 6 has a longer fermentation time, showing a higher alcohol content, no difference in methanol content, a lower total sugar content, and a higher total acid content.
[0026] 2. Effect of the amount of white dew flower added on the sensory evaluation of coffee cascara wine The sensory scoring standard for Bailuhua coffee cascara was formulated with reference to GB / T15038-2006 "General Analytical Methods for Grapes and Fruit Wines" and the national standard GB / T 11856-2008 "Brandy", with a full score of 100. The specific scoring standards are shown in Table 2.
[0027] Table 2 Sensory scoring criteria for Bailuhua coffee cascara wine
[0028] The coffee cascara wine prepared in Examples 1-4 was used as a sample and a sensory evaluation was performed. The results are shown in Table 3.
[0029] Table 3 Sensory evaluation results of coffee cascara wine with different addition amounts of Bailuhua
[0030] Note: Different lowercase letters in the same column of “a”, “b”, “c”, “d” and “e” represent different treatments. p The difference was significant when <0.05.
[0031] As can be seen from Table 3, with the increase of the amount of white dew flower added, the score of sensory evaluation decreases. The main reason is that with the increase of the amount of white dew flower added, the alcohol content tends to increase, but the aroma-enhancing effect becomes less obvious. The amount of white dew flower added is inversely proportional to the flavor. The sensory score of the white dew flower coffee peel wine sample of Example 1 is as high as 93 points. The wine body is clear and transparent, with obvious floral aroma, mellow and elegant wine aroma, sweet, full, soft and unique style. The sensory score of the white dew flower coffee peel wine sample of Example 2 is 86 points, and the aroma and taste are slightly lower than those of Example 1. The aroma and taste of the white dew flower coffee peel wine samples of Examples 3 and 4 gradually fade, but with the increase of the amount of flower added, the alcohol content increases significantly. The lowest sensory score of the wine sample is 68 points, the floral aroma is relatively light, and the style of the white dew flower coffee peel wine is not prominent.
[0032] The present invention uses sun-dried white dew flowers and dried coffee rinds as raw materials, and uses the white dew flowers to give the coffee rind wine a richer aroma and flavor, but the amount of white dew flowers added, the fermentation time, and the amount of sugar added have a significant effect on the physical and chemical indicators of the fruit wine. On the whole, the white dew flower aroma, fruit aroma, and wine taste of the white dew flower coffee rind wine prepared in Example 1 are all moderate and coordinated.
[0033] The volatile components of the Bailuhua coffee cascara wine brewed by the process of Example 1 were measured. The results are shown in Table 4.
[0034] Table 4 Volatile components of Bailuhua coffee cascara wine
[0035] The volatile components of the coffee cascara wine fermented and brewed in the comparative example were measured. The measurement results are shown in Table 5.
[0036] Table 5 Volatile components of coffee cascara wine
[0037] As can be seen from Table 4, there are 7 volatile compounds in Bailuhua coffee cascara, which have increased isoamyl alcohol, methyl amyl carbonate, tetraacetyl-d-woodonitrile and dimethylsilanediol compared with the volatile components in coffee cascara in Table 5. Among them, alcohols account for the majority, isoamyl alcohol has the taste of whiskey, malt, balsam, and burnt, and phenylethanol has a soft and lasting rose and honey aroma, which plays a positive role in improving the aroma of fruit wine.
[0038] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the limitations of the claims of the present invention.
Claims
1. A Bailuhua coffee peel wine, characterized by: The main raw materials of the Bailuhua coffee peel wine include: coffee peel, Bailuhua, sugar, yeast and water.
2. A method for preparing Bailuhua coffee peel wine, characterized in that: The specific steps are: 1) The coffee fruit peels are dried and crushed for later use, and the white dew flowers are dried and crushed for later use; 2) Weigh coffee peel powder and white dew flower powder according to the proportion and place them in a fermentation tank, add 6% sugar water, stir and mix, and place for 24 hours for sterilization; 3) Activate the brewer's yeast with 2% sugar water, stir to dissolve, and activate at 33°C for 30 minutes; 4) Add the activated yeast into the fermentation tank, use the saccharification liquid as raw material, and ferment in a closed manner; 5) After fermentation for 10-30 days, filter and separate, and then clarify to obtain the finished product of Bailuhua coffee peel wine.
3. The method for preparing Bailuhua coffee cascara wine according to claim 2, characterized in that: In step 2), the ratio of coffee peel powder to white dew flower powder is 5-25:
1.
4. The method for preparing Bailuhua coffee cascara wine according to claim 2, characterized in that: In step 3), the amount of yeast used is 0.2-0.3 g / L saccharification liquid.
5. The method for preparing Bailuhua coffee cascara wine according to claim 2, characterized in that: In step 4), the saccharification liquid is a mixture of white sugar and water in a certain proportion, and the sugar concentration is 15-35%.