Preparation process of fructus momordicae and pericarpium citri reticulatae wine
Through a preparation process combining Luohan fruit and tangerine peel, the problem of no mixed wine making in the prior art was solved, and the production of Luohan fruit tangerine peel wine with good taste, good flavor and no strong medicinal wine flavor was achieved, which improved the palatability and stability of the wine.
Patent Information
- Application Number
- CN202510101214.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-04-25
AI Technical Summary
There is no technology in the prior art to mix Luohan fruit and tangerine peel to make wine, and traditional Chinese medicine wine is often difficult to accept because of its heavy taste.
A preparation process of Luohan Fruit Tangerine peel wine is adopted, including Luohan Fruit treatment, Tangerine peel treatment, raw liquid mixing, fermentation, aging and filtration, filling, etc., through hot soaking of sodium hydroxide solution and enzymatic pectin enzyme treatment, we ensure the effective extraction of raw materials and the growth of Saccharomyces cerevisiae, and finally obtain a finished wine with a good taste, good flavor and no strong medicinal wine flavor.
It realizes effective extraction and brewing of Luohan Fruit and Tangerine peel, and produces Luohan Fruit Tangerine peel wine with good export sense, good flavor and stable wine quality, avoids the common medicinal and bitter tastes made by traditional Chinese medicine, and improves the palatability of the wine.
Smart Images
Figure BDA0005254236550000061 
Figure BDA0005254236550000081
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, and in particular to a preparation process of monk fruit and tangerine peel wine. Background Art
[0002] Monk fruit is a fruit of the perennial vine of the Cucurbitaceae family. It is known as the "fairy fruit" and is mainly produced in Longjiang Township, Baishou Town, Yongfu County, Guilin City, Guangxi Zhuang Autonomous Region, Longsheng Autonomous County of various nationalities, and Huaihua, Yongzhou, Hengyang, Shaoyang and other places in Hunan Province. Monk fruit is one of the first batch of medicine and food materials approved by the country. Its main function is to moisten the lungs and relieve cough, promote fluid production and reduce phlegm. Monk fruit contains rich flavor and nutrients, as well as triterpenoid saponins, non-sugar sweet ingredients, and a variety of biologically active ingredients.
[0003] Tangerine peel is a common Chinese medicinal material, and its main effects include: regulating qi and strengthening the spleen, drying dampness and resolving phlegm, relieving cough and asthma, and anti-inflammatory effects. Tangerine peel is rich in a variety of natural ingredients, including flavonoids, volatile oils, limonoids, alkaloids, polysaccharides, carotenoids, vitamin B1, protein, pectin, and dietary fiber.
[0004] At present, it is common to make wine with monk fruit and tangerine peel separately, but there is no existing technology to make wine with monk fruit and tangerine peel mixed together. In addition, monk fruit and tangerine peel are ingredients of traditional Chinese medicine, and wine made from traditional Chinese medicine often has a strong taste, which many consumers still cannot accept. Summary of the invention
[0005] In view of this, the present invention provides a preparation process of monk fruit and tangerine peel wine. The monk fruit and tangerine peel wine prepared by the method has good taste, natural and safe ingredients, and is deeply loved by consumers.
[0006] To solve the above problems, the present invention adopts the following technical solutions:
[0007] A preparation process of monk fruit and tangerine peel wine, the method comprising the following steps:
[0008] (1) Momordica grosvenori treatment: taking Momordica grosvenori for treatment, extracting Momordica grosvenori stock solution, and setting aside;
[0009] (2) treating tangerine peel: soaking tangerine peel in water at 20-30° C. for 20-30 min, then cutting the tangerine peel into strips, freezing the strips, taking them out and crushing them to a 25-30 mesh sieve to obtain tangerine peel powder, and soaking the tangerine peel powder in water for 20-30 min to obtain tangerine peel liquid;
[0010] (3) mixing the stock solutions: mixing the monk fruit stock solution obtained in step (1) and the tangerine peel solution obtained in step (2), and then putting the mixture into a fermentation tank, and adding brewer's yeast;
[0011] (4) Fermentation and aging: Fermentation is carried out at a constant temperature of 20-25° C. After fermentation for 5-7 days, the fermented product is filtered, the filter residue is removed, and the filtrate is placed in a sealed bottle, which is sealed and aged at 18-20° C. for 5-9 months to obtain the original wine;
[0012] (5) Filtration and filling.
[0013] Furthermore, the Momordica grosvenori in step (1) is fresh Momordica grosvenori.
[0014] Furthermore, the extraction method of the monk fruit stock solution is as follows: fresh monk fruit is crushed, then soaked in a sodium hydroxide solution, taken out after soaking, and then 3-5 times the mass of the monk fruit is added to the monk fruit, and water is kept for 30-40 minutes after boiling over high heat, and pectinase is added after cooling to 40-45°C for enzymolysis, filtered to obtain a filtrate, and then the filter residue is continued to be decocted 2-3 times in the above manner, and the filtrates obtained several times are combined to obtain the monk fruit stock solution.
[0015] Furthermore, the mass fraction of the sodium hydroxide solution is 5-7%, the solution temperature is 75-85° C., and the soaking time is 30-40 minutes.
[0016] Furthermore, the amount of water added for soaking the tangerine peel powder for the second time in step (2) is 4-9 times the mass of the tangerine peel powder.
[0017] Furthermore, the temperature of the water used for soaking the tangerine peel powder for the second time in step (2) is controlled at 35°C.
[0018] Furthermore, the filtering and filling in step (5) is to cool and clarify the aged raw wine at 0-2°C, filter it through a 600-700 mesh filter cloth again, and then sterilize and fill it to obtain the finished monk fruit and tangerine peel wine.
[0019] Furthermore, the freezing in step (1) is performed at a temperature of -5 to -2°C for 3 to 5 hours.
[0020] The brewer's yeast used in this application was purchased from the market, and the strain name is ATCC9763.
[0021] Compared with the prior art, the present invention has the following beneficial effects:
[0022] 1. The invention provides a monk fruit and tangerine peel wine, which takes monk fruit and tangerine peel as main raw materials and is prepared by a secret method to give full play to the effects of the raw materials. The finished wine has not only good taste and flavor, but also stable wine quality. The finished wine has the health-care effect of medicinal wine and does not have the medicinal taste and bitterness of conventional health-care wine, thereby improving the palatability of the wine and being worthy of popularization and production.
[0023] 2. In the preparation process of the monk fruit and tangerine peel wine of the present invention, fresh monk fruit is used as the raw material for making wine. Since reducing sugars such as glucose and fructose in the monk fruit have undergone serious Maillard reaction with proteins during the baking process, obvious medicinal taste will be produced, and the prepared monk fruit wine has a strong medicinal wine taste. Therefore, fresh monk fruit is selected as the raw material; the applicant also found that the monk fruit stock solution prepared by using fresh monk fruit has a certain inhibitory effect on the growth of brewer's yeast ATCC9763 used in this application. It is considered that it may be because the traditional Chinese medicine itself has an antibacterial effect, and some traditional Chinese medicines may affect the growth of yeast. In order to solve this problem, the applicant crushed the monk fruit and soaked it in a sodium hydroxide solution at a relatively high temperature. It was found through experiments that after hot soaking in the sodium hydroxide solution, the monk fruit stock solution had a certain inhibitory effect on the yeast. There is no inhibition on the growth of the mother fungus. It is considered that after soaking in sodium hydroxide, some components in the monk fruit that affect the growth of the brewing yeast are removed, which may be furan compounds or other components. In short, after the treatment of the present application, the monk fruit stock solution no longer has an inhibitory effect on the selected brewing yeast. Moreover, after combining the treated monk fruit stock solution with tangerine peel liquid, it was unexpectedly found that it can promote the growth of the brewing yeast; then, the applicant also subjected the monk fruit to enzymatic hydrolysis. Fresh monk fruit contains pectin components. During the wine making process, it may affect the fluidity of the solution, resulting in poor dispersion and uniformity of the solution, and uneven fermentation, which may eventually lead to an uncoordinated taste of the finished wine. Therefore, the present application further subjected the monk fruit stock solution to pectinase enzymatic hydrolysis during the extraction process, thereby further improving the wine quality.
[0024] 3. In the tangerine peel processing process of the present application, the tangerine peel is first soaked in water to make it absorb water and swell, then cut into strips and then subjected to freezing treatment, taken out and crushed and then soaked in water, the above operations can retain the flavonoids and reducing sugars in the tangerine peel as much as possible, during the soaking process, first the softness of the tangerine peel tissue fiber structure changes, then it is frozen and crushed at an extremely low temperature, which can promote the precipitation of reducing sugar and flavonoid components in the subsequent soaking process, and the water temperature for subsequent soaking of tangerine peel powder is controlled at 35°C, which can precipitate more effective ingredients as much as possible while avoiding the loss of flavonoids, and the tangerine peel liquid obtained by the tangerine peel processing method of the present application is used for fermentation and brewing of wine, and finally a finished wine with good health care effect is obtained. DETAILED DESCRIPTION
[0025] The following embodiments may help those skilled in the art to more fully understand the present invention, but shall not limit the present invention in any way.
[0026] Example 1
[0027] The present embodiment provides a preparation process of monk fruit and tangerine peel wine, the method comprising the following steps:
[0028] (1) Monk fruit treatment: taking Monk fruit for treatment, extracting Monk fruit stock solution, and setting aside; the Monk fruit is fresh Monk fruit; the method for extracting the Monk fruit stock solution is as follows: crushing the fresh Monk fruit, then soaking it in a sodium hydroxide solution, taking it out after soaking, then adding water 3 times the mass of the Monk fruit to the Monk fruit, boiling it over high heat and keeping it for 30 minutes, cooling it to 40°C, adding pectinase for enzymolysis, filtering, obtaining a filtrate, and then continuing to decoct the filter residue twice in the above manner, combining the filtrates obtained several times, and obtaining the Monk fruit stock solution; the mass fraction of the sodium hydroxide solution is 5%, the solution temperature is 75°C, and the soaking time is 30 minutes;
[0029] (2) treating tangerine peel: soaking tangerine peel in 20° C. water for 20 min, then cutting the tangerine peel into strips, freezing the strips, taking them out and crushing them to a 25-mesh sieve to obtain tangerine peel powder, adding water 4 times the mass of the tangerine peel powder to soak the tangerine peel powder, and controlling the water temperature for soaking the tangerine peel powder at 35° C. for 20 min to obtain tangerine peel liquid;
[0030] (3) mixing the stock solutions: mixing the monk fruit stock solution obtained in step (1) and the tangerine peel solution obtained in step (2), and then putting the mixture into a fermentation tank, and adding brewer's yeast;
[0031] (4) Fermentation and aging: Fermentation was carried out at a constant temperature of 20° C. After 5 days of fermentation, the fermented product was filtered, the filter residue was removed, and the filtrate was placed in a sealed bottle, which was sealed and aged at 18° C. for 5 months to obtain the original wine;
[0032] (5) Filtration and filling: The aged raw wine is cooled and clarified at 0°C, filtered through a 600-mesh filter cloth again, and then sterilized and filled to obtain the finished monk fruit and tangerine peel wine.
[0033] Example 2
[0034] The present embodiment provides a preparation process of monk fruit and tangerine peel wine, the method comprising the following steps:
[0035] (1) Processing of monk fruit: taking monk fruit for processing, extracting monk fruit stock solution, and setting aside; the monk fruit is fresh monk fruit; the method for extracting the monk fruit stock solution is as follows: crushing the fresh monk fruit, then soaking it in a sodium hydroxide solution, taking it out after soaking, then adding water 4 times the weight of the monk fruit to the monk fruit, boiling it over high heat and keeping it for 35 minutes, cooling it to 42° C., adding pectinase for enzymolysis, filtering, obtaining a filtrate, and then continuing to decoct the filter residue twice in the above manner, combining the filtrates obtained several times, and obtaining the monk fruit stock solution; the mass fraction of the sodium hydroxide solution is 6%, the solution temperature is 80° C., and the soaking time is 35 minutes;
[0036] (2) treating tangerine peel: soaking tangerine peel in water at 25° C. for 25 min, then cutting the tangerine peel into strips, freezing the strips, taking the strips out and crushing them to a 27-mesh sieve to obtain tangerine peel powder, adding water 5 times the mass of the tangerine peel powder to soak the tangerine peel powder, and controlling the water temperature for soaking the tangerine peel powder at 35° C. for 25 min to obtain tangerine peel liquid;
[0037] (3) mixing the stock solutions: mixing the monk fruit stock solution obtained in step (1) and the tangerine peel solution obtained in step (2), and then putting the mixture into a fermentation tank, and adding brewer's yeast;
[0038] (4) Fermentation and aging: Fermentation was carried out at a constant temperature of 22° C. After 6 days of fermentation, the fermented product was filtered, the filter residue was removed, and the filtrate was placed in a sealed bottle, which was sealed and aged at 19° C. for 8 months to obtain the original wine;
[0039] (5) Filtration and bottling: The aged raw wine is cooled and clarified at 1°C, filtered through a 650-mesh filter cloth again, and then sterilized and bottled to obtain the finished monk fruit and tangerine peel wine.
[0040] Example 3
[0041] The present embodiment provides a preparation process of monk fruit and tangerine peel wine, the method comprising the following steps:
[0042] (1) Monk fruit treatment: taking Monk fruit for treatment, extracting Monk fruit stock solution, and setting aside; the Monk fruit is fresh Monk fruit; the method for extracting the Monk fruit stock solution is as follows: crushing the fresh Monk fruit, then soaking it in a sodium hydroxide solution, taking it out after soaking, then adding water 5 times the mass of the Monk fruit to the Monk fruit, boiling it over high heat and keeping it for 40 minutes, cooling it to 45°C, adding pectinase for enzymolysis, filtering, obtaining a filtrate, and then continuing to decoct the filter residue in the above manner for 3 times, combining the filtrates obtained several times, and obtaining the Monk fruit stock solution; the mass fraction of the sodium hydroxide solution is 7%, the solution temperature is 85°C, and the soaking time is 40 minutes;
[0043] (2) treating tangerine peel: soaking tangerine peel in 30° C. water for 30 min, then cutting the tangerine peel into strips, freezing the strips, taking them out and crushing them to a 30-mesh sieve to obtain tangerine peel powder, adding 9 times the mass of water to the tangerine peel powder to soak the tangerine peel powder, and controlling the water temperature for soaking the tangerine peel powder at 35° C. for 30 min to obtain tangerine peel liquid;
[0044] (3) mixing the stock solutions: mixing the monk fruit stock solution obtained in step (1) and the tangerine peel solution obtained in step (2), and then putting the mixture into a fermentation tank, and adding brewer's yeast;
[0045] (4) Fermentation and aging: Fermentation is carried out at a constant temperature of 25° C. After fermentation for 7 days, the fermented product is filtered, the filter residue is removed, and the filtrate is placed in a sealed bottle, which is sealed and aged at 20° C. for 9 months to obtain the original wine;
[0046] (5) Filtration and bottling: The aged raw wine is cooled and clarified at 2°C, filtered through a 700-mesh filter cloth again, and then sterilized and bottled to obtain the finished monk fruit and tangerine peel wine.
[0047] Test example:
[0048] Experiment 1: Comparison of the effects of different preparation methods on the yeast strains
[0049] The applicant found in the experiment that when the present application uses fresh monk fruit to make wine, the fermentation effect is not very good. Combined with the reports in the prior art, Chinese medicine has a certain antibacterial effect. Therefore, it is considered that the monk fruit stock solution of the present application may have a certain effect on the brewer's yeast used. Therefore, the experiment was conducted to test the impact;
[0050] The groups are as follows:
[0051] The first group: the monk fruit stock solution obtained in the manner of Example 2 of the present application;
[0052] Group 2: except for the soaking in sodium hydroxide solution, the other methods are the same as those of Group 1;
[0053] Group 3: Sodium hydroxide solution immersion temperature was 28°C, other methods were the same as Group 1;
[0054] The fourth group: the monk fruit liquid obtained in the manner of Example 2 of the present application and the tangerine peel liquid obtained in the manner of Example 2 were mixed;
[0055] The fifth group: The monk fruit liquid of the second group was mixed with the tangerine peel liquid obtained in the manner of Example 2.
[0056] In this application and this experiment, the products of each group were used as culture fluid, and 5% of the culture fluid was added to the YPD medium to prepare an activated medium; then, the cerevisiae strain named ATCC9763 was inoculated into the above-mentioned activated medium for activation culture, with an inoculation amount of 5%, cultured at 25°C, and the culture time was 24h; then the number of viable bacteria of cerevisiae under the treatment of each group of culture fluid was determined, and the specific records are shown in Table 1:
[0057] Table 1 Effects of different groups of culture medium on yeast growth
[0058]
[0059] According to the results in Table 1, the monk fruit stock solution prepared by the method of the present application has no inhibitory effect on the growth of the brewer's yeast used, and after being compounded with the tangerine peel solution of the present application, it can promote the growth of the brewer's yeast.
[0060] Experiment 2: Comparison of the content of some active ingredients in tangerine peel extracts obtained under different treatments
[0061] This experiment compared the contents of flavonoids and reducing sugars in tangerine peel liquid obtained by different preparation methods, and the groups were as follows:
[0062] Group A: Tangerine peel liquid prepared in the manner of Example 2 of the present application;
[0063] Group B: Preparation of tangerine peel liquid: crush tangerine peel to a 27-mesh sieve to obtain tangerine peel powder, add 5 times the weight of water to the tangerine peel powder to soak the tangerine peel powder, control the water temperature of the soaking tangerine peel powder at 35° C., keep it for 25 minutes, and obtain tangerine peel liquid;
[0064] Group C: Preparation of tangerine peel liquid: immerse tangerine peel in 25°C water for 25 minutes, cut the tangerine peel into strips, freeze it, take it out and crush it to a 27-mesh sieve to obtain tangerine peel powder, add 5 times the weight of water to the tangerine peel powder to soak the tangerine peel powder, control the water temperature of the tangerine peel powder to be 25°C, keep it for 25 minutes, and obtain tangerine peel liquid;
[0065] Group D: The preparation of tangerine peel liquid is as follows: tangerine peel is soaked in 25℃ water for 25min, then the tangerine peel is cut into strips, and then frozen, taken out and crushed to a 27-mesh sieve to obtain tangerine peel powder, and water 5 times the mass of the tangerine peel powder is added to the tangerine peel powder to soak the tangerine peel powder, and the water temperature for soaking the tangerine peel powder is controlled at 45℃ and maintained for 25min to obtain tangerine peel liquid.
[0066] The flavonoids content and reducing sugar content in the tangerine peel liquid obtained from the above groups were tested, and the recorded data are shown in Table 2:
[0067] Table 2 Contents of flavonoids and reducing sugar in each group of dried tangerine peel liquid
[0068] Flavonoid content (%) Reducing sugar concentration (mg / mL) Group A 0.41％ 36.2 Group B 0.32％ 32.1 Group C 0.38％ 28.5 Group D 0.22％ 36.5
[0069] According to the results in Table 2, the dried orange peel liquid obtained by the method of the present application has a high flavonoid content and a high reducing sugar content, which can give the finished wine a better health effect. In this experiment, it can be seen that too high a soaking temperature will lead to a decrease in the content of flavonoids, and the flavonoid components will be lost at high temperatures.
[0070] Experiment 3: Comparison of the quality of finished wines
[0071] This experiment compares the effects of preparing finished wine under different methods in each group, as well as the quality of the finished wine obtained. The comparison indicators include the appearance, aroma, fermentation time, etc. of the wine;
[0072] The fermentation time is the time from the start of fermentation to the completion of fermentation, i.e., step (4) is carried out at a constant temperature of 22°C for N days; the fermentation process includes: the generation of small bubbles, the small bubbles grow from small to large and emit a wine aroma, then the bubbles weaken, the raw materials float on the surface, and finally the raw materials sink to the bottom and the liquid becomes clear. The entire fermented mash is in a static state, and the fermentation is considered to be complete.
[0073] The groups are as follows:
[0074] Group 1: preparing monk fruit and tangerine peel wine in the manner of Example 2 of the present application;
[0075] Group 2: except for the enzymatic hydrolysis treatment, the other methods were the same as those of Group 1;
[0076] Group 3: except for the soaking of monk fruit in sodium hydroxide solution, the other methods were the same as those of Group 1;
[0077] Group 4: Replace fresh monk fruit with roasted dried monk fruit, and the other methods are the same as those of Group 1;
[0078] Group 5: Preparation of tangerine peel liquid is as follows: tangerine peel is crushed into a 27-mesh sieve to obtain tangerine peel powder, water accounting for 5 times the mass of the tangerine peel powder is added to the tangerine peel powder to soak the tangerine peel powder, the water temperature for soaking the tangerine peel powder is controlled at 35°C, and maintained for 25 minutes to obtain tangerine peel liquid; other methods are the same as those of Group 1.
[0079] Comparison of the wine-making effects of the methods described in the above groups is shown in Table 3:
[0080] Table 3 Comparison of the quality of each group of wine
[0081]
[0082] According to the results in Table 3, the monk fruit and tangerine peel wine prepared by the method of the present application has good quality, high fermentation efficiency, and safe ingredients. Although it is prepared from traditional Chinese medicine, it has no medicinal wine taste and can be accepted by more consumers. The present application proposes for the first time a finished wine with traditional Chinese medicine as raw material but without the medicinal taste of traditional Chinese medicine, which is worthy of promotion and production.
[0083] The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modified changes completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.
Claims
1. A preparation process of monk fruit and tangerine peel wine, characterized in that: The method comprises the following steps: (1) Momordica grosvenori treatment: taking Momordica grosvenori for treatment, extracting Momordica grosvenori stock solution, and setting aside; (2) treating tangerine peel: soaking tangerine peel in water at 20-30° C. for 20-30 min, then cutting the tangerine peel into strips, freezing the strips, taking them out and crushing them to a 25-30 mesh sieve to obtain tangerine peel powder, and soaking the tangerine peel powder in water for 20-30 min to obtain tangerine peel liquid; (3) mixing the stock solutions: mixing the monk fruit stock solution obtained in step (1) and the tangerine peel solution obtained in step (2), and then putting the mixture into a fermentation tank, and adding brewer's yeast; (4) Fermentation and aging: Fermentation is carried out at a constant temperature of 20-25° C. After fermentation for 5-7 days, the fermented product is filtered, the filter residue is removed, and the filtrate is placed in a sealed bottle, which is sealed and aged at 18-20° C. for 5-9 months to obtain the original wine; (5) Filtration and filling.
2. The method according to claim 1, characterized in that The Momordica grosvenori in the step (1) is fresh Momordica grosvenori.
3. The method according to claim 2, characterized in that The extraction method of the monk fruit stock solution is as follows: fresh monk fruit is crushed, then soaked in a sodium hydroxide solution, taken out after soaking, and then water accounting for 3-5 times the weight of the monk fruit is added to the monk fruit, boiled over high heat and kept for 30-40 minutes, cooled to 40-45° C., pectinase is added for enzymolysis, filtered to obtain a filtrate, and the filter residue is further decocted in the above manner for 2-3 times, and the filtrates obtained several times are combined to obtain the monk fruit stock solution.
4. The method according to claim 3, characterized in that The mass fraction of the sodium hydroxide solution is 5-7%, the solution temperature is 75-85° C., and the soaking time is 30-40 minutes.
5. The method according to claim 1, characterized in that The amount of water added for soaking the tangerine peel powder for the second time in step (2) is 4-9 times the mass of the tangerine peel powder.
6. The method according to claim 1, characterized in that The water temperature for soaking the tangerine peel powder for the second time in the step (2) is controlled at 35°C.
7. The method according to claim 1, characterized in that The filtering and filling in step (5) is to cool and clarify the aged raw wine at 0-2°C, filter it through a 600-700 mesh filter cloth again, and then sterilize and fill it to obtain the finished monk fruit and tangerine peel wine.