Anti-fatigue essential oil blended grapefruit sparkling wine and preparation method thereof

Abstract

The invention discloses anti-fatigue essential oil blended grapefruit sparkling wine and a preparation method thereof, and relates to the technical field of wine brewing, and the preparation method comprises the following steps: selecting intact grapefruits, separating peel from pulp, stirring the pulp into juice, and uniformly stirring for later use; shaddock peel essential oil is extracted from the fruit peels, and shaddock peel essential oil microcapsules are prepared by adopting a beta-cyclodextrin embedding technology; adding pectinase for enzymolysis; introducing SO2, fully mixing, uniformly stirring, adding cane sugar to adjust the sugar degree, keeping the temperature, and sterilizing; inoculating saccharomyces cerevisiae; fermenting to obtain a grapefruit wine crude product; centrifuging and filtering to obtain a grapefruit wine finished product; shaddock peel essential oil microcapsules are added, so that the essential oil concentration in the shaddock wine is 0.05%; the preparation method comprises the following steps: adding food-grade carbon dioxide, and controlling the pressure to obtain the grapefruit sparkling wine, so that the prepared grapefruit sparkling wine has a new flavor and an obvious anti-fatigue effect.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to an anti-fatigue essential oil-blended grapefruit sparkling wine and a preparation method thereof. Background Art

[0002] Fatigue refers to the inability of the body to maintain its motor function at a certain level or its exercise intensity at a predetermined level due to a physiological change process. It is a very common physiological phenomenon in daily life. People usually feel tired and weak after a certain amount of physical or mental work. When fatigue occurs, it can lead to depression, anxiety and other problems. It is usually considered to be related to cognitive impairment, poor sleep quality, physical dysfunction and energy imbalance. At present, there are few drugs or therapies used clinically to relieve fatigue. Therefore, starting from the mechanism of fatigue, it is of great significance to develop a safe, effective, economical and convenient functional food that can be eaten for a long time to relieve fatigue.

[0003] Grapefruit is a citrus fruit of the Rutaceae family, which is produced in Fujian, Guangxi, Sichuan and other places in my country. Because the fruit is sweet and delicious and can be stored for a long time at room temperature, it is called "natural canned fruit". Grapefruit is rich in vitamin C and phenolic compounds, and has antioxidant, blood sugar-lowering and antibacterial functions that can remove free radicals, which is beneficial to human health. At present, China is the world's major grapefruit producer, and the output is growing, but sales are still mainly fresh fruit. Market saturation has become a bottleneck restricting the development of the grapefruit industry. Therefore, the development of diversified value-added utilization and advanced processing technology of grapefruit will help its development in the food industry. Summary of the invention

[0004] The inventor of the present invention has found through extensive investigation that currently, most grapefruit products are jams, preserved fruits and fruit juices, while essential oil sparkling grapefruit wine with fermented grapefruit wine as the base wine is relatively rare.

[0005] Based on this, the purpose of the present invention is to provide an anti-fatigue essential oil-blended grapefruit sparkling wine and a preparation method thereof, which not only retains the original nutrients and aroma of grapefruit juice and essential oil, but also the higher esters, alcohols, volatile acids and other substances produced during the fermentation process can give the grapefruit wine a new flavor.

[0006] The present invention is achieved through the following technical solutions: A method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine comprises the following steps: S1. Selecting grapefruits that are not infected or physically damaged, separating the peel and the pulp, beating the pulp into juice, stirring evenly, and setting aside; extracting grapefruit peel essential oil from the peel, and preparing grapefruit peel essential oil microcapsules by using β-cyclodextrin embedding technology; S2, adding pectinase to the juice for enzymolysis; S3, fully mixing the juice in step S2 with SO2, stirring evenly, adding sucrose to adjust the sugar content, keeping warm, and sterilizing; S4, inoculating brewer's yeast into the grapefruit juice obtained in step S3 Saccharomyces cerevisiae CICC31084 strain; S5, performing closed fermentation on the juice in step S4 to obtain a crude grapefruit wine; S6, centrifuging the crude grapefruit wine, collecting the supernatant, and filtering with an organic filter membrane to obtain a finished grapefruit wine; S7, adding the grapefruit peel essential oil microcapsules in step S1 to the finished grapefruit wine, so that the essential oil concentration in the grapefruit wine is 0.05%; S8. Using the grapefruit wine obtained in step S7 as base wine, adding food-grade carbon dioxide to make the carbon dioxide pressure ≥ 0.05 MPa, and obtaining grapefruit sparkling wine.

[0007] Furthermore, in step S1, the pomelo is selected from Zhenlong pomelo, the flesh is blended into juice and stirred evenly, and then preliminary filtering is performed to remove large pieces of pulp.

[0008] Furthermore, in step S2, the concentration of pectinase is 20 mg / L, and the enzymolysis is carried out in a 40° C. water bath for 2 to 3 h.

[0009] Furthermore, in step S3, after passing through SO2, the concentration of SO2 is 60 mg / L; sucrose is added to adjust the sugar content to 20° Brix; and the sterilization conditions are: 80°C water bath for 10 min.

[0010] Further, in step S4, the yeast is not less than 10 6 CFU / mL.

[0011] Furthermore, in step S5, the fermentation conditions are: 28° C., 120 rpm, and 6 days.

[0012] Furthermore, in step S6, the filtration accuracy of the organic filter membrane is 0.22 μm.

[0013] The anti-fatigue essential oil obtained by any of the above preparation methods is used to prepare grapefruit sparkling wine.

[0014] Compared with the prior art, the present invention has the following advantages and beneficial effects: 1. The present invention proposes a novel method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine, which retains the original nutrients and aroma of grapefruit juice and uses a specific brewing yeast purchased directly on the market. Saccharomyces cerevisiae CICC 31084 strain, the higher esters, alcohols, volatile acids and other substances produced during the fermentation process can also give grapefruit wine a new flavor.

[0015] 2. In the present invention, the grapefruit sparkling wine prepared by the essential oil of the present method retains the terpene compounds such as α-pinene and limonene, as well as oxygen-containing compounds such as linalool, citronellol and citral, which are rich in grapefruit peel essential oil, as much as possible. Compared with the grapefruit sparkling wine prepared by the conventional preparation method, the grapefruit volatile oil can evaporate slowly and persistently, and has a better anti-fatigue effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a curve chart of weight changes of experimental mice after they were given beverages of the embodiment group, the comparative example group and the blank group.

[0017] Figure 2 It is a statistical chart of the weight-bearing swimming exhaustion time of the experimental mice after they were given the beverages of the embodiment group, the comparative example group and the blank group.

[0018] Figure 3 It is a statistical graph of serum lactic acid content of experimental mice after they were given beverages of the embodiment group, the comparative example group and the blank group.

[0019] Figure 4 It is a statistical graph of glycogen content in experimental mice after they were given beverages of the embodiment group, the comparative example group and the blank group.

[0020] Figure 5 It is a statistical graph of urea nitrogen content in experimental mice after they were given beverages of the embodiment group, the comparative example group and the blank group. DETAILED DESCRIPTION

[0021] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clear, the present application is further described in detail below in combination with the implementation methods. Unless otherwise defined, all scientific and technological terms used herein have the same meanings as understood by ordinary technicians in the field.

[0022] In the following examples, the brewer's yeast was provided by China Food Fermentation Industry Research Institute Co., Ltd. Saccharomyces cerevisiae Yeast strain CICC 31084.

[0023] Example 1 A method for preparing an anti-fatigue essential oil-blended grapefruit sparkling wine comprises the following steps: fermenting grapefruit juice with brewer's yeast to obtain a base wine, adding an appropriate amount of grapefruit peel essential oil microcapsules for compounding, and injecting food-grade carbon dioxide into the base wine to finally obtain the anti-fatigue essential oil-blended grapefruit sparkling wine.

[0024] The specific operations include: S1. Raw material processing: Select Zhenlong pomelo with good appearance, separate the peel and pulp, beat the pulp into juice, filter and set aside; extract the pomelo peel essential oil from the peel, and use β-cyclodextrin embedding technology to make pomelo peel essential oil microcapsules.

[0025] S2. Add 20 mg / L pectinase to the juice and perform enzymolysis in a 40°C water bath for 2 h.

[0026] S3, then fully mix with appropriate amount of SO2 (60mg / L), stir evenly, add sucrose to adjust the sugar content of the juice to 20°Brix, bath in 80℃ water for 10min, and sterilize. In this step, the functions of pectinase and SO2 are clarification and antibacterial, respectively.

[0027] S4, inoculate the grapefruit juice obtained in step S3 Saccharomyces cerevisiae CICC 31084 Saccharomyces cerevisiae.

[0028] The specific steps are: S4.1. Activation of strains: Saccharomyces cerevisiae stored at -80°C was inoculated into YPD liquid culture medium. The culture conditions were: temperature 28°C, shaker speed 120 rpm, time 24 h, and set aside.

[0029] S4.2, prepare seed solution: transfer the yeast activated in step S4.1 to new YPD liquid medium, culture conditions: temperature 28 ° C, shaker speed 120 rpm, time 24h, adjust the number of viable bacteria in the yeast seed solution to 10 7 CFU / mL; S4.3, prepare bacterial solution: centrifuge the seed solution in step S4.2, discard the supernatant, blow the precipitate with sterile saline, centrifuge to remove the supernatant, repeat three times, and finally add an appropriate amount of sterile saline to obtain bacterial solution. The parameters of the refrigerated centrifuge used for centrifugation are 4°C, 5000 rpm / min, and centrifugation for 10 minutes; S4.4, inoculation: inoculate the bacterial solution prepared in step S4.3 into the grapefruit juice finally obtained in step S3.

[0030] S5. The juice in step S4 is subjected to closed fermentation to obtain a crude grapefruit wine.

[0031] The operation method is as follows: ferment the grapefruit juice in step S4.4, monitor the changes in sugar content and alcohol content every day, and the fermentation conditions are: temperature of 28°C, shaking speed of 120 rpm, and time of 6 days.

[0032] S6, filtering the crude grapefruit wine after fermentation to remove the precipitate and fungi, and obtaining the finished grapefruit wine. The filter membrane used for the filtration is an organic microporous filter membrane with a diameter of 50 mm and a pore size of 0.22 μm.

[0033] S7, essential oil compounding: adding an appropriate amount of the grapefruit peel essential oil microcapsules embedded by β-cyclodextrin in step S1 to the finished grapefruit wine, so that the essential oil concentration in the final grapefruit wine is 0.05%.

[0034] S8, adding carbon dioxide: using the grapefruit wine obtained in step S7 as the base wine, adding food-grade carbon dioxide thereto to make the carbon dioxide pressure ≥0.05 MPa, and obtaining grapefruit sparkling wine.

[0035] Comparative Example 1: A method for preparing grapefruit sparkling wine blended with common essential oils comprises the following steps: ① Raw material processing: Select Zhenlong pomelo with good appearance, separate the peel and pulp, beat the pulp into juice, filter and set aside; add 20mg / L pectinase to the juice, and hydrolyze it in a 40℃ water bath for 2h; then mix it with an appropriate amount of SO2 (60mg / L), adjust the sugar content of the juice to 20°Brix after stirring evenly, and finally sterilize it in a 80℃ water bath for 10min; the functions of pectinase and SO2 are clarification and antibacterial respectively; ② Activation of strains: The brewer's yeast stored at -80°C was inoculated into YPD liquid culture medium. The culture conditions were: temperature 28°C, shaker speed 120 rpm, time 24 h, and set aside.

[0036] ③Prepare seed solution: transfer the yeast activated in step ② to new YPD liquid medium, culture conditions: temperature 28℃, shaker speed 120rpm, time 24 h, adjust the number of viable bacteria in the yeast seed solution to 10 7 CFU / mL; ④Prepare bacterial solution: Centrifuge the seed solution from step ③, discard the supernatant, wash the precipitate with sterile saline, centrifuge to remove the supernatant, repeat three times, and finally add an appropriate amount of sterile saline to obtain bacterial solution. The parameters of the refrigerated centrifuge used for centrifugation are 4°C, 5000 rpm / min, and centrifugation for 10 minutes; ⑤ Inoculation: inoculate the bacterial solution prepared in step ④ into the grapefruit juice prepared in step ①; ⑥ Fermentation: ferment the grapefruit juice in step ⑤, monitor the changes of sugar content and alcohol content every day, and the fermentation conditions are: temperature of 28° C., shaking speed of 120 rpm, and fermentation time of 6 days; ⑦ Filtration: The crude grapefruit wine after fermentation is filtered to remove the sediment and fungi to obtain the finished grapefruit wine. The filter membrane used for the filtration is an organic microporous filter membrane with a diameter of 50 mm and a pore size of 0.22 μm.

[0037] ⑧ Essential oil compounding: Add an appropriate amount of essential oil stock solution to the finished grapefruit wine so that the essential oil concentration in the final grapefruit wine is 0.05%.

[0038] ⑨ Adding carbon dioxide: Using the grapefruit wine obtained in step ⑧ as the base wine, add food-grade carbon dioxide thereto to make the carbon dioxide pressure ≥0.05 MPa to obtain grapefruit sparkling wine.

[0039] Comparative Example 2: A method for preparing grapefruit juice, the preparation method comprising the following steps: ① Raw material processing: Select Zhenlong pomelo with good appearance, separate the peel and pulp, beat the pulp into juice, filter and set aside.

[0040] ② Add 20 mg / L pectinase to the juice and perform enzymolysis in a 40°C water bath for 2 hours; then mix thoroughly with an appropriate amount of SO2 (60 mg / L), adjust the sugar content of the juice to 20°Brix after stirring evenly, and finally sterilize in an 80°C water bath for 10 minutes; the functions of pectinase and SO2 are clarification and antibacterial, respectively.

[0041] In order to verify the anti-fatigue effect of grapefruit sparkling wine prepared with essential oil of the present invention, relevant animal experiments were designed, with the embodiment and comparative example as the experimental group and pure water as the control group. The sparkling wine of the embodiment and comparative example was orally administered to mice for 4 consecutive weeks, and behavioral experiments and biochemical index detection were performed after the end. It was observed that the embodiment and comparative example may have an improving effect on the fatigue state of mice after strenuous exercise.

[0042] The test results of this test case are: 1. Weight like Figure 1 As shown, the body weight of the three groups of mice increased slowly and the change trend was similar (P>0.05), indicating that the administration of the two sparkling wines did not significantly affect the growth process of mice.

[0043] 2. Determination of fatigue resistance The weight-bearing swimming exhaustion time of the experimental mice in the examples and comparative examples was investigated. The results are as follows Figure 2 shown.

[0044] Depend on Figure 2 It can be seen that compared with the mice drinking pure water, the time to exhaustion of the mice given Example 1 and Comparative Example 1 was significantly prolonged during weighted swimming (P<0.05), and compared with Comparative Example 1, the exhaustion time of the Example was also increased (P<0.05), indicating that fermented ordinary essential oil grapefruit sparkling wine has certain anti-fatigue and exercise endurance improving effects, and the grapefruit sparkling wine with embedded essential oil added in the present invention has a more obvious anti-fatigue effect.

[0045] 3. Determination of fatigue biochemical indicators (1) Determination of blood lactate content in mice The results of the blood lactate content determination of the three groups of mice in the embodiment group, the comparative example group and the blank group before and after swimming are shown in Figure 3 .

[0046] Depend on Figure 3It can be seen that in the resting state before swimming, there was no significant difference in the blood lactate content of the three groups of mice (P>0.05). The blood lactate of each group was detected immediately after swimming, and the lactate content of each group was significantly higher than that before swimming, indicating that there was obvious lactic acid accumulation in the blood during fatigue exercise. The lactic acid of mice in Example 1 was significantly lower than that of other groups (P<0.05), indicating that the addition of grapefruit sparkling wine with embedded essential oil helps to inhibit the accumulation of lactic acid in the blood. Lactic acid is a waste product produced in the process of consuming calories while exercising and maintaining body temperature. If it exceeds the normal range, the body will feel heavy, sore, and tired.

[0047] From the above results, it can be seen that essential oil combined with grapefruit sparkling wine can effectively reduce the production of blood lactic acid during strenuous exercise and reduce body fatigue.

[0048] (2) Determination of mouse liver / muscle glycogen content The results of the determination of liver / muscle glycogen content in the three groups of mice in the example group, comparative example group and blank group before and after swimming are shown in Figure 4 .

[0049] like Figure 4 As shown, no significant effect was observed in the Example and Comparative Example groups on the changes in muscle glycogen after exercise in mice. However, for liver glycogen, the liver glycogen level of the drinking water group was significantly reduced (P<0.05), indicating that a large amount of glycogen was consumed during exercise, and Example 1, Comparative Examples 1 and 2 were all effective in reducing glycogen consumption, among which the effect of Example 1 was the most significant, and the effect of Comparative Example 2 may come from the sugar in the juice.

[0050] The results showed that grapefruit sparkling wine blended with essential oils could help alleviate the decline in liver glycogen levels in mice during exercise, but had no significant effect on changes in muscle glycogen.

[0051] (3) Determination of serum urea nitrogen content in mice The blood urea nitrogen content was measured by biochemical automatic analyzer. The normal value of urea nitrogen in adult healthy mice is 7.1-18.9 mmol / L. The results of the serum urea nitrogen content of the three groups of mice in the example group, the comparative example group and the blank group before and after swimming are shown in Figure 5 .

[0052] Depend on Figure 5It can be seen that compared with the experimental group, the urea nitrogen level in the blood of the control group mice was significantly increased (P<0.05), and was close to the maximum range of healthy mice. It shows that the urea nitrogen level in the blood of mice continues to increase during fatigue exercise, which may be related to the enhanced catabolism of body protein. However, Example 1, Comparative Examples 1 and 2 are all effective in removing urea nitrogen, among which the effect of Example 1 is the most significant, which shows that the continuous administration of grapefruit essential oil sparkling wine and grapefruit juice can effectively promote the removal of urea nitrogen after exercise fatigue in mice, and quickly recover to normal levels, and the addition of embedded grapefruit essential oil can significantly enhance this effect.

[0053] These results show that Example 1 and Comparative Examples 1 and 2 can improve the fatigue state of mice after strenuous exercise to a certain extent, and the anti-fatigue effect of Example 1 is significantly better than that of Comparative Examples 1 and 2.

[0054] In the present invention, the advantages of using fermented grapefruit wine and grapefruit peel essential oil microcapsules as raw materials to prepare sparkling wine with anti-fatigue effect are as follows: 1. Most of the grapefruit wine on the market is a mixture of edible alcohol and fruit juice. The aroma, flavor and nutrients all depend on the fruit juice. It lacks nutritional richness and has a single flavor. The flavor of fermented grapefruit wine is closely related to the microorganisms involved in the fermentation. It not only retains the original nutrients and aroma of grapefruit juice, but also the higher esters, alcohols, volatile acids and other substances produced during the fermentation process can give grapefruit wine a new flavor.

[0055] 2. Grapefruit peel essential oil is a kind of citrus essential oil. Among the essential oils discovered so far, there are about 300 kinds with commercial utilization value, which can be used in the fields of medicine, agriculture, food, cosmetics and other industries, among which citrus essential oils are the most widely used. Citrus essential oils have certain antibacterial properties, antioxidant activity, anticancer activity, antidepressant effects, and grapefruit peel essential oil is rich in terpene compounds such as α-pinene and limonene, as well as oxygen-containing compounds such as linalool, citronellol, and citral. The fresh smell has the effect of refreshing the mind and is often used to relieve depression and anxiety. It can also reconcile the stomach and intestines, stimulate gastrointestinal motility, and increase appetite.

[0056] However, grapefruit peel essential oil is highly volatile and not durable. The sparkling wine obtained by the preparation method of the present invention can not only retain the aromatic components of the essential oil, but also effectively control the slow release of the active components of the essential oil.

[0057] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine, characterized in that: The steps include: S1. Selecting grapefruits that are not infected or physically damaged, separating the peel and the pulp, beating the pulp into juice, stirring evenly, and setting aside; extracting grapefruit peel essential oil from the peel, and preparing grapefruit peel essential oil microcapsules by using β-cyclodextrin embedding technology; S2, adding pectinase to the juice for enzymolysis; S3, fully mixing the juice in step S2 with SO2, stirring evenly, adding sucrose to adjust the sugar content, keeping warm, and sterilizing; S4, inoculating brewer's yeast into the grapefruit juice obtained in step S3 Saccharomyces cerevisiae CICC 31084 strain; S5, subjecting the juice in step S4 to closed fermentation to obtain a crude grapefruit wine; S6, centrifuging the crude grapefruit wine, collecting the supernatant, and filtering with an organic filter membrane to obtain a finished grapefruit wine; S7, adding the grapefruit peel essential oil microcapsules in step S1 to the finished grapefruit wine, so that the essential oil concentration in the grapefruit wine is 0.05%; S8. Using the grapefruit wine obtained in step S7 as base wine, adding food-grade carbon dioxide to make the carbon dioxide pressure ≥0.05 MPa, and obtaining grapefruit sparkling wine.

2. The method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine according to claim 1, characterized in that: In step S1, the pomelo is selected from Zhenlong pomelo, the flesh is blended into juice and stirred evenly, and then preliminary filtering is performed to remove large pieces of pulp.

3. The method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine according to claim 1, characterized in that: In step S2, the concentration of pectinase is 20 mg / L, and the enzymolysis is carried out in a 40° C. water bath for 2 to 3 h.

4. The method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine according to claim 1, characterized in that: In step S3, after passing through SO2, the concentration of SO2 is 60 mg / L; sucrose is added to adjust the sugar content to 20° Brix; and the sterilization conditions are: 80°C water bath for 10 min.

5. The method for preparing an anti-fatigue essential oil blended grapefruit sparkling wine according to claim 1, characterized in that: In step S4, the concentration of yeast is not less than 10 6 CFU / mL.

6. The method for preparing an anti-fatigue essential oil-blended grapefruit sparkling wine according to claim 1, characterized in that: In step S5, the fermentation conditions are: 28°C, 120 rpm, and 6 days.

7. The method for preparing an anti-fatigue essential oil-blended grapefruit sparkling wine according to claim 1, characterized in that: In step S6, the filtration accuracy of the organic filter membrane is 0.22 μm.

8. Grapefruit sparkling wine prepared by using the anti-fatigue essential oil obtained by the preparation method according to any one of claims 1 to 7.

Images