Xinhui orange pulp and momordica grosvenori compound fermented fruit wine and preparation method thereof
After the seed removal of Xinhui Tangerine peel tangerine, the juice resin adsorption and bitterness are mixed with Luohan juice, and ultrasonic assisted enzymatic treatment, the compound fermented fruit wine of Xinhui Tangerine pulp and Luohan fruit is prepared, which solves the problems of waste of resources and insufficient taste, and improves the health and flavor effect of the fruit wine.
Patent Information
- Application Number
- CN202510306025.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-14
- Publication Date
- 2025-07-25
AI Technical Summary
The failure to effectively utilize Xinhui Orange Fruit and Luohan Fruit, resulting in waste of resources and environmental pollution. At the same time, the existing Xinhui Orange Fruit Wine and Luohan Fruit products have shortcomings in taste, flavor and antioxidant properties.
After the seed removal of Xinhui Tangerine peel tangerine, the juice is used to absorb resin and remove bitterness, and mixed it with Luohan juice, add Luohan fruit sweet glycoside to slow down the bitter taste, combine ultrasonic assisted enzymatic treatment to increase the fermentable sugar content, and use yeast to ferment and aged to prepare compound fermented fruit wine.
The waste reuse of Xinhui Tangerine peel and orange pulp has been achieved, and the problem of Luohan fruit is not resistant to storage and transportation is solved. The fruit wine produced is golden, clear and transparent, has a good taste, strong health care function, good flavor, and enhanced oxidation resistance.
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Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of fermented wine, and particularly relates to a compound fermented fruit wine of Xinhui tangerine pulp and Siraitia grosvenorii and a preparation method thereof. Background Art
[0002] The Citrus reticulata 'chachi', also known as the big red tangerine and Xinhui tangerine, is a traditional cultivated citrus variety in Xinhui, Guangdong, with a cultivation history of more than 700 years. The Xinhui dried tangerine peel processed from Xinhui tea branch tangerines was approved as a Chinese geographical indication product in 2006, and the industry output value reached 6 billion yuan in 2018. Since the pulp of immature tea branch tangerines has a astringent taste, and substances such as limonin are released after juicing, making the juice have a bitter taste and difficult to eat, the pulp after making dried tangerine peel is discarded in large quantities, wasting resources and causing certain environmental problems at the same time. However, the pulp of tea branch tangerines is rich in bioactive substances such as carbohydrates, organic acids, vitamins, dietary fiber, flavonoids, and polyphenols, and should be better utilized.
[0003] Siraitia grosvenorii is the fruit of a perennial vine plant of the genus Siraitia grosvenorii in the Cucurbitaceae family. It is a product that can be used as both medicine and food, and has the effects of relieving cough and reducing phlegm, protecting the liver, lowering blood sugar, improving immune regulation, and anti-cancer. The functional components of Siraitia grosvenorii are mainly mogrosides, and its sweetness is 300 times that of sucrose, while the calories are only 2% of sucrose. Due to its advantages of high sweetness and low calories, the development of Siraitia grosvenorii products containing mogrosides has attracted much attention.
[0004] A patent has disclosed a brewing method of Xinhui tangerine fruit wine, which includes steps such as raw material treatment, composition adjustment, fermentation, aging, filtration, and sterilization. However, it needs to be further improved in terms of taste, flavor, antioxidant properties, etc.
[0005] The harvesting periods of both Siraitia grosvenorii and Xinhui tangerines are from September to November, and both are not resistant to storage and transportation. Siraitia grosvenorii is mostly stored and applied in the form of dried fruits, and the nutritional components will be lost during the preparation process of dried Siraitia grosvenorii, and the taste is not good. And a large amount of Xinhui tangerines are discarded after taking the dried tangerine peel, which not only causes waste of resources but also pollutes the environment. Therefore, in order to improve the utilization rate of fresh fruits, products using fresh Siraitia grosvenorii fruits / fruit pulps and Xinhui tangerine pulp as raw materials need to be developed. At present, there is no report on compound fruit wine brewed with Siraitia grosvenorii and Xinhui tangerine pulp. Brewing Xinhui tangerine peel and Siraitia grosvenorii wine and optimizing its fermentation process can not only solve the waste problem caused by the perishability of the two fresh fruits, but also increase the variety diversity of products and improve the added value of products. Summary of the Invention
[0006] In order to overcome the disadvantages and deficiencies of the prior art, the purpose of the present invention is to provide a compound fermented fruit wine of Xinhui tangerine pulp and Siraitia grosvenorii and a preparation method thereof.
[0007] Most citrus wines have a bitter taste, which comes from the bitter substances in their seeds. In this invention, the seeds of Xinhui tangerines are removed, and the Xinhui tangerine juice is de-bittered by adsorption with XAD-16N resin. Moreover, the juice of Siraitia grosvenorii is added to the Xinhui tangerines. The mogrosides contained in it have the characteristic of high sweetness and delayed onset of sweetness, which slows down the bitter taste. Siraitia grosvenorii also contains many fermentable sugars, reducing the addition amount of white granulated sugar and making the flavor better, and having health care functions.
[0008] The purpose of this invention is achieved through the following technical solutions:
[0009] A preparation method of a compound fermented fruit wine of Xinhui tangerine pulp and Siraitia grosvenorii includes the following steps:
[0010] 1) After removing the seeds from Xinhui tangerine peel citrus fruits, the pulp is juiced, and the Xinhui tangerine peel citrus juice is obtained by filtration. Then, pectinase with a final concentration of 0.05% - 0.2% w / v is added, and it is enzymatically hydrolyzed at 0 - 8°C for 6 - 24 h, followed by centrifugation to obtain the supernatant. Then, the supernatant is de-bittered by resin adsorption to obtain the enzymatically hydrolyzed clear juice of Xinhui tangerine peel citrus;
[0011] 2) After removing the shells from fresh Siraitia grosvenorii, they are stirred and then added with a compound enzyme with a final concentration of 0.3 - 0.5% w / v for ultrasonic-assisted enzymatic hydrolysis. The enzymatic hydrolysis conditions are: power 100 - 200 w, temperature 45 - 55°C, time 20 - 30 min. After filtration, the Siraitia grosvenorii juice is obtained. Then, pectinase with a final concentration of 0.05% - 0.2% w / v is added, and it is enzymatically hydrolyzed at 0 - 8°C for 6 - 24 h, followed by centrifugation to obtain the supernatant, thus obtaining the enzymatically hydrolyzed clear juice of Siraitia grosvenorii; the compound enzyme includes pectinase and cellulase, and the mass ratio between the two is 1:1;
[0012] 3) The enzymatically hydrolyzed clear juice of Xinhui tangerine peel citrus in step 1) and the enzymatically hydrolyzed clear juice of Siraitia grosvenorii in step 2) are mixed in a volume ratio of 9:1 - 6:4. Then, potassium metabisulfite with a final concentration of 0.006% - 0.012% w / v is added, the initial sugar degree is adjusted to 14 - 26°Bx, and after the pH is adjusted to 3.6 - 4.2, activated yeast with a final concentration of 0.3% - 0.9% w / v is inoculated for fermentation to obtain the fermentation broth; the temperature is controlled at 15°C - 30°C throughout the cycle;
[0013] 4) The fermentation broth in step 3) is filtered and aged to obtain the compound fermented fruit wine of Xinhui tangerine pulp and Siraitia grosvenorii.
[0014] Preferably, in step 1), the addition amount of the pectinase is a final concentration of 0.15% w / v; the enzymatic hydrolysis condition is enzymatic hydrolysis at 4°C for 24 h.
[0015] Preferably, in step 1), the resin is XAD-16N resin.
[0016] Preferably, in step 1), the addition amount of the resin is a final concentration of 3% - 5% w / v, and it acts at 22 - 26 °C for 20 min - 30 min.
[0017] Preferably, in step 2), the addition amount of the complex enzyme is a final concentration of 0.3 - 0.5% w / v, and the conditions for ultrasonic-assisted enzymatic hydrolysis are a power of 100 - 200 w and treatment at 45 °C - 55 °C for 20 min - 30 min.
[0018] Preferably, in step 2), the addition amount of the pectinase is a final concentration of 0.15% w / v; the conditions for enzymatic hydrolysis are enzymatic hydrolysis at 4 °C for 24 h.
[0019] Preferably, in step 3), the enzymatic hydrolysis clear juice of Xinhui tangerine peel and the enzymatic hydrolysis clear juice of Siraitia grosvenorii in step 1) are mixed at a volume ratio of 7:3, and then potassium metabisulfite with a final concentration of 0.01% w / v is added to adjust the initial sugar degree to 20 - 22 °Bx and the pH to 4.0.
[0020] Preferably, in step 3), the activation method of the activated yeast is: adding yeast to water containing 7 - 9% w / v white granulated sugar at 30 - 35 °C, and standing and activating at a constant temperature of 30 - 35 °C for 20 - 25 min, and then cooling to room temperature.
[0021] Further preferably, in step 3), the activation method of the activated yeast is: adding yeast to water containing 8% w / v white granulated sugar at 35 °C, and standing and activating at a constant temperature of 35 °C for 20 min, and then cooling to room temperature.
[0022] Preferably, in step 3), the yeast is yeast K1.
[0023] Preferably, in step 3), the dosage of the yeast is a final concentration of 0.5% - 0.6% w / v.
[0024] Preferably, in step 3), the fermentation is carried out under sealed conditions with constant temperature fermentation; the fermentation time is 7 - 8 d.
[0025] Preferably, in step 3), the fermentation temperature is 25 °C - 28 °C.
[0026] Preferably, in step 4), the conditions for aging are aging at 13 - 17 °C for 15 - 20 days; further, it is aging at 15 °C for 15 days.
[0027] A compound fermented fruit wine of Xinhui tangerine pulp and Siraitia grosvenorii is prepared by the above preparation method.
[0028] The present invention has the following advantages and effects compared with the prior art:
[0029] (1) The present invention prepares a compound fermented fruit wine from the pulp of Xinhui tangerine peel oranges and fresh Siraitia grosvenorii, realizing the waste reuse of the pulp of Xinhui tangerine peel oranges, and also solving the problem that fresh Siraitia grosvenorii is not resistant to storage and transportation. After adding Siraitia grosvenorii, which is both a medicine and a food, it has certain health care functions. Moreover, the prepared fruit wine is typical, with a golden yellow color, clear and transparent, good taste, integrating the nutritional components of Xinhui tangerine peel oranges and Siraitia grosvenorii, having various health care and disease prevention effects. At the same time, the method of the present invention is simple, easy to operate, and suitable for promotion.
[0030] (2) The present invention debitters the tangerine peel orange juice, and mogroside also has the effect of reducing bitterness. Siraitia grosvenorii also contains many fermentable sugars, reducing the addition amount of white granulated sugar and making the flavor better, greatly improving the sensory properties of the fruit wine.
[0031] (3) The present invention performs ultrasonic-assisted enzymatic hydrolysis on Siraitia grosvenorii, improving the flavonoid and mogroside contents in the fruit wine and enhancing the antioxidant property. And the juice yield of Siraitia grosvenorii is low, and there are still many active ingredients in the pomace. The protein content in Siraitia grosvenorii seeds is very high. If directly crushed and juiced, the quality of the wine will be poor and needs to be treated separately. Ultrasonic-assisted enzymatic hydrolysis increases the juice yield, is conducive to the release of active substances, enhances the functional components of the tangerine peel orange and Siraitia grosvenorii wine, and has a better flavor. Specific embodiments
[0032] The following further describes the present invention in detail with reference to embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the technical field.
[0033] The method for measuring the alcohol content in the embodiments: Refer to GB / T15038-2006.
[0034] The method for measuring the total flavonoids in the embodiments: Refer to the national standard GB / T12143—2008 "General Analytical Methods for Beverages", using hesperidin standard as a control, and determining the total flavonoid content in citrus wine by spectrophotometry.
[0035] The method for measuring mogroside V in the embodiments: High performance liquid chromatography, analysis conditions: Agilent ZORBAXSB-C18 chromatographic column (4.6mm×250mm, 5μm); the mobile phase is acetonitrile: 0.1% phosphoric acid water = 22:78; flow rate: 1ml / min; column temperature: 30°C; wavelength: 203nm; injection volume: 20μL.
[0036] Determination method of limonin and nomilin in the examples: High performance liquid chromatography, using an Agilent ZORBAX SB-C18 chromatographic column (4.6 mm × 250 mm, 5 μm); the mobile phase is acetonitrile: 0.1% phosphoric acid water = 55:45; the column temperature is 35 °C; the flow rate is 1 mL / min; the injection volume is 10 μL; the detection wavelength is 210 nm.
[0037] The sensory evaluation method in the examples is as follows: Refer to the sensory evaluation method in GB / T 15038-2006.
[0038] The yeast used in the examples is yeast K1, purchased from Shanghai Jietu Industry and Trade Co., Ltd.
[0039] Example 1
[0040] Preparation method of compound fermented fruit wine from Xinhui tangerine peel citrus pulp and Siraitia grosvenorii, comprising the following steps:
[0041] (1) Select intact Xinhui tangerine peel citrus and Siraitia grosvenorii without obvious diseases, thaw and wash them clean with distilled water, and place them in a clean container for standby;
[0042] (2) After removing the seeds from the Xinhui tangerine peel citrus, put it into a cleaned blender and beat for 1 min to obtain a slurry, filter it through two layers of gauze to obtain Xinhui tangerine peel citrus juice, add pectinase with a total volume of 0.15% w / v, enzymolyze at 4 °C for 24 h, and then centrifuge to obtain enzymolyzed clear juice. Then add XAD-16N resin with a total volume of 4% w / v (purchased from Shanghai Rohm and Haas Chemical Co., Ltd.) and adsorb at 25 °C for 20 min to obtain enzymolyzed clear juice of Xinhui tangerine peel citrus.
[0043] (3) After removing the shell of fresh Siraitia grosvenorii, grab and mix it, then add a compound enzyme (pectinase + cellulase, with a mass ratio of 1:1 between the two) with a concentration of 0.4% w / v for ultrasonic-assisted enzymolysis, with a power of 200 w, a water bath temperature of 50 °C, and a time of 30 min. Filter it through two layers of gauze to obtain Siraitia grosvenorii juice, then add pectinase with a concentration of 0.15% w / v, enzymolyze at 4 °C for 24 h, and centrifuge to take the supernatant to obtain enzymolyzed clear juice of Siraitia grosvenorii;
[0044] (4) Weigh yeast according to an inoculation amount of 0.6% w / v, then add water containing 8% w / v white granulated sugar at 35 °C to the yeast, stir evenly to dissolve, activate it in a 35 °C constant temperature water bath for 20 min, take it out and cool to room temperature for standby.
[0045] (5) Mix the enzymolyzed clear juice of Xinhui tangerine peel citrus obtained in step (2) and the enzymolyzed clear juice of Siraitia grosvenorii obtained in step (3) according to a volume ratio of 7:3, add potassium metabisulfite with a concentration of 0.01% w / v, adjust the initial sugar content to 22 °Bx, pH to 4.0, and the yeast activated in step (4), and ferment at a constant temperature of 25 °C in a closed environment for 7 d.
[0046] (6) After the fermentation is completed, filter with four layers of gauze and age for 15 days at 15 °C to obtain the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii. After testing, the alcohol content of the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii is 11% vol, the total flavonoid content is 519 mg / Kg, the mogroside V content is 43.89 mg / L, the limonin content is 9.49 mg / L, and nomilin is not detected. The color is golden yellow, without bitterness or astringency, with a moderate sweet and sour taste and a good aftertaste. It has a typical fruity and winey aroma, and the sensory score reaches 90 points. The sensory evaluation form is shown in Table 1.
[0047] Example 2
[0048] (1) Select intact Xinhui tangerine peel and Siraitia grosvenorii without obvious diseases. After thawing, wash them clean with distilled water and place them in a clean container for later use;
[0049] (2) After removing the seeds from the Xinhui tangerine peel, put it into a cleaned blender and beat for 1 minute to obtain a slurry. Filter with two layers of gauze to obtain Xinhui tangerine peel juice. Add pectinase at a total volume of 0.15% w / v and enzymolyze at 4 °C for 24 hours, then centrifuge to obtain the enzymolyzed clear juice. Then add XAD-16N resin at a total volume of 5% w / v and adsorb at 25 °C for 25 minutes to obtain the enzymolyzed clear juice of Xinhui tangerine peel.
[0050] (3) After removing the shell from fresh Siraitia grosvenorii, grab and mix it, then add 0.3% w / v of a compound enzyme (pectinase + cellulase, with a mass ratio of 1:1 between the two) for ultrasonic-assisted enzymolysis at a power of 150 w, a water bath temperature of 50 °C, and a time of 25 minutes. Filter with two layers of gauze to obtain Siraitia grosvenorii juice. Then add pectinase at a total volume of 0.15% w / v and enzymolyze at 4 °C for 24 hours, and then centrifuge to take the supernatant to obtain the enzymolyzed clear juice of Siraitia grosvenorii;
[0051] (4) Weigh yeast according to an inoculation amount of 0.5% w / v. Then add water containing 8% w / v of granulated sugar at 35 °C to the yeast, stir evenly to dissolve, and activate it in a 35 °C constant temperature water bath for 20 minutes. Take it out and cool to room temperature for later use.
[0052] (5) Mix the enzymolyzed clear juice of Xinhui tangerine peel obtained in step (2) and the enzymolyzed clear juice of Siraitia grosvenorii obtained in step (3) according to a volume ratio of 7:3, then add 0.01% w / v of potassium metabisulfite, adjust the initial sugar degree to 21 °Bx, pH to 4.0, and the yeast activated in step (4), and ferment at a constant temperature of 26 °C in a closed environment for 7 days.
[0053] (6) After the fermentation is completed, filter it with four layers of gauze and age it at 15 °C for 15 days to obtain the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii. After testing, the alcohol content of the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii is 10.8% vol, the total flavonoid content is 510.6 mg / Kg, the mogroside V content is 41.88 mg / L, the limonin content is 9.50 mg / L, and nomilin is not detected. The color is golden yellow, without bitter or astringent taste, with a moderate sweet and sour taste and a good aftertaste. It has a typical fruity and winey aroma, and the sensory score reaches 89 points. The sensory evaluation form is shown in Table 1.
[0054] Example 3
[0055] (1) Select intact Xinhui tangerine peel and Siraitia grosvenorii without obvious diseases. After thawing, wash them clean with distilled water and put them in a clean container for later use;
[0056] (2) After removing the seeds from the Xinhui tangerine peel, put it into a cleaned blender and beat it for 1 minute to obtain a slurry. Filter it with two layers of gauze to obtain Xinhui tangerine peel juice. Add pectinase with a total volume of 0.15% w / v and enzymatically hydrolyze it at 4 °C for 24 hours, then centrifuge to obtain the enzymatically hydrolyzed clear juice. Then add XAD-16N resin with a total volume of 3% w / v and adsorb it at 25 °C for 30 minutes to obtain the enzymatically hydrolyzed clear juice of Xinhui tangerine peel.
[0057] (3) After removing the shell of the fresh Siraitia grosvenorii, grab and mix it, then add 0.5% w / v of a compound enzyme (pectinase + cellulase, with a mass ratio of 1:1 between the two) for ultrasonic-assisted enzymatic hydrolysis. The power is 100 w, the water bath temperature is 45 °C, and the time is 30 minutes. Filter it with two layers of gauze to obtain Siraitia grosvenorii juice. Then add 0.15% w / v of pectinase and enzymatically hydrolyze it at 4 °C for 24 hours, and then centrifuge to take the supernatant to obtain the enzymatically hydrolyzed clear juice of Siraitia grosvenorii;
[0058] (4) Weigh yeast according to an inoculation amount of 0.6% w / v. Then add water containing 8% w / v of white granulated sugar at 35 °C to the yeast, stir evenly until dissolved, and activate it in a 35 °C constant temperature water bath for 20 minutes. Take it out and cool it to room temperature for later use.
[0059] (5) Mix the enzymatically hydrolyzed clear juice of Xinhui tangerine peel obtained in step (2) and the enzymatically hydrolyzed clear juice of Siraitia grosvenorii obtained in step (3) according to a volume ratio of 7:3, then add 0.01% w / v of potassium metabisulfite, adjust the initial sugar degree to 20 °Bx, pH to 4.0, and the yeast activated in step (4), and ferment at a constant temperature of 28 °C in a closed environment for 7 days.
[0060] (6) After the fermentation is completed, filter with four layers of gauze and age for 15 days at 15°C to obtain the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii. After testing, the alcohol content of the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii is 10.6% vol, the total flavonoid content is 513.67 mg / Kg, the mogroside V content is 40.15 mg / L, the limonin content is 9.54 mg / L, and nomilin is not detected. The color is golden yellow, without bitter or astringent taste, with a moderate sweet and sour taste and a good aftertaste. It has a typical fruity and winey aroma, and the sensory score reaches 87 points. The sensory evaluation form is shown in Table 1.
[0061] Example 4
[0062] (1) Select intact Xinhui tangerine peel and Siraitia grosvenorii without obvious diseases. After thawing, wash them clean with distilled water and put them into a clean container for standby;
[0063] (2) Remove the seeds from the Xinhui tangerine peel, put it into a cleaned blender and beat for 1 minute to obtain a slurry. Filter with two layers of gauze to obtain Xinhui tangerine peel juice. Add pectinase with a total volume of 0.15% w / v and enzymolyze at 4°C for 24 hours, then centrifuge to obtain enzymolyzed clear juice. Then add XAD-16N resin with a total volume of 4% w / v and adsorb at 25°C for 20 minutes to obtain enzymolyzed clear juice of Xinhui tangerine peel.
[0064] (3) After removing the shell of fresh Siraitia grosvenorii, grab and mix it, then add 0.4% w / v of compound enzyme (pectinase + cellulase, the mass ratio between the two is 1:1) for ultrasonic-assisted enzymolysis, with a power of 200 w, a water bath temperature of 50°C, and a time of 30 minutes. Filter with two layers of gauze to obtain Siraitia grosvenorii juice, then add 0.15% w / v of pectinase and enzymolyze at 4°C for 24 hours, and then centrifuge to take the supernatant to obtain enzymolyzed clear juice of Siraitia grosvenorii;
[0065] (4) Weigh yeast according to an inoculation amount of 0.6% w / v, then add water containing 8% w / v of granulated sugar at 35°C to the yeast, stir evenly to dissolve, and activate in a 35°C constant temperature water bath for 20 minutes. Take it out and cool to room temperature for standby.
[0066] (5) Mix the enzymolyzed clear juice of Xinhui tangerine peel obtained in step (2) and the enzymolyzed clear juice of Siraitia grosvenorii obtained in step (3) according to a volume ratio of 9:1, then add 0.01% w / v of potassium metabisulfite, adjust the initial sugar degree to 20°Bx, pH to 4.0 and the yeast activated in step (4), and ferment at a constant temperature of 25°C in a closed environment for 7 days.
[0067] (6) After the fermentation is completed, filter with four layers of gauze and age for 15 days at 15 °C to obtain the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii. After testing, the alcohol content of the compound fermented fruit wine of Xinhui tangerine peel pulp and Siraitia grosvenorii is 10.1% vol, the total flavonoid content is 483.5 mg / Kg, the mogroside V content is 13.96 mg / L, the limonin content is 10.88 mg / L, and nomilin is not detected. The color is yellow, without bitter or astringent taste, relatively sour, with a sweet aftertaste, having typical fruity and winey aromas, and the sensory score is 77 points. The sensory evaluation form is shown in Table 1.
[0068] Example 5
[0069] (1) Select intact Xinhui tangerine peel and Siraitia grosvenorii without obvious diseases. After thawing, wash them clean with distilled water and put them into a clean container for standby;
[0070] (2) Remove the seeds from the Xinhui tangerine peel, put it into a cleaned blender and beat for 1 minute to obtain a slurry. Filter with two layers of gauze to obtain Xinhui tangerine peel juice. Add pectinase with a total volume of 0.15% w / v and enzymatically hydrolyze at 4 °C for 24 hours, then centrifuge to obtain enzymatically hydrolyzed clear juice. Then add XAD-16N resin with a total volume of 4% w / v and adsorb at 25 °C for 20 minutes to obtain enzymatically hydrolyzed clear juice of Xinhui tangerine peel.
[0071] (3) After removing the shell of fresh Siraitia grosvenorii, grab and mix it, then add 0.4% w / v of compound enzyme (pectinase + cellulase, the mass ratio between the two is 1:1) for ultrasonic-assisted enzymatic hydrolysis, with a power of 200 w, a water bath temperature of 50 °C, and a time of 30 minutes. Filter with two layers of gauze to obtain Siraitia grosvenorii juice. Then add 0.15% w / v of pectinase and enzymatically hydrolyze at 4 °C for 24 hours, and then centrifuge to take the supernatant to obtain enzymatically hydrolyzed clear juice of Siraitia grosvenorii;
[0072] (4) Weigh yeast according to an inoculation amount of 0.6% w / v. Then add water containing 8% w / v of white granulated sugar at 35 °C to the yeast, stir evenly to dissolve, and activate in a 35 °C constant temperature water bath for 20 minutes. Take it out and cool to room temperature for standby.
[0073] (5) Mix the enzymatically hydrolyzed clear juice of Xinhui tangerine peel obtained in step (2) and the enzymatically hydrolyzed clear juice of Siraitia grosvenorii obtained in step (3) according to a volume ratio of 6:4, then add 0.01% w / v of potassium metabisulfite, adjust the initial sugar degree to 20 °Bx, pH to 4.0 and the yeast activated in step (4), and ferment at a constant temperature of 25 °C in a closed environment for 7 days.
[0074] (6) After the fermentation is completed, filter it with four layers of gauze and age it at 15 °C for 15 days to obtain the compound fermented fruit wine of Xinhui tangerine peel and Siraitia grosvenorii. After testing, the alcohol content of the compound fermented fruit wine of Xinhui tangerine peel and Siraitia grosvenorii is 10.7% vol, the total flavonoid content is 537.5 mg / Kg, the mogroside V content is 50.96 mg / L, the limonin content is 8.32 mg / L, and nomilin is not detected. The color is yellow, sweet and greasy without bitterness or astringency, with a sweet aftertaste, having typical fruity and winey aromas, and the sensory score is 79 points. The sensory evaluation form is shown in Table 1.
[0075] Control Example 1
[0076] (1) Select intact Xinhui tangerine peel without obvious diseases, thaw it, wash it clean with distilled water and put it in a clean container for standby.
[0077] (2) After removing the seeds from the Xinhui tangerine peel, put it into a cleaned blender and beat it for 1 minute to obtain a slurry. Filter it with two layers of gauze to obtain Xinhui tangerine peel juice. Add pectinase with a total volume of 0.15% w / v and enzymolyze it at 4 °C for 24 hours, then centrifuge to obtain enzymolyzed clear juice. Then add XAD-16N resin with a total volume of 3% w / v and adsorb it at 25 °C for 20 minutes to obtain enzymolyzed clear juice of Xinhui tangerine peel.
[0078] (3) Weigh yeast according to an inoculation amount of 0.6% w / v, then add water containing 8% w / v white granulated sugar at 35 °C to the yeast, stir evenly until dissolved, and activate it in a 35 °C constant temperature water bath for 20 minutes. Take it out and cool it to room temperature for standby.
[0079] (4) Add potassium metabisulfite with a concentration of 0.01% w / v to the enzymolyzed clear juice of Xinhui tangerine peel obtained in step (2), adjust the initial sugar degree to 20 °Bx, pH to 4.0 and the yeast activated in step (3), and ferment at a constant temperature of 25 °C in a closed environment for 7 days.
[0080] (5) After the fermentation is completed, filter it with four layers of gauze and age it at 15 °C for 15 days to obtain Xinhui tangerine peel fruit wine. After testing, the alcohol content of Xinhui tangerine peel fruit wine is 9.7% vol, the total flavonoid content is 452.83 mg / Kg, mogroside V is not detected, the limonin content is 12.43 mg / L, and the nomilin content is 1.08 mg / kg. The color is yellow, with a slightly bitter and astringent taste, obvious sour taste, no sweet aftertaste, lacking fruity aroma, and the sensory score is 73 points. The sensory evaluation form is shown in Table 1.
[0081] Control Example 2
[0082] (1) Select intact Xinhui tangerine peel without obvious diseases, thaw it, wash it clean with distilled water and put it in a clean container for standby;
[0083] (2) The Xinhui tangerine peel oranges without removing the seeds are put into a cleaned blender and pulped for 1 minute to obtain a pulp, which is filtered through two layers of gauze to obtain Xinhui tangerine peel orange juice. 0.15% w / v of pectinase is added and enzymatically hydrolyzed at 4°C for 24 hours, and then centrifuged to obtain enzymatically hydrolyzed clear juice.
[0084] (3) Weigh yeast according to an inoculation amount of 0.6% w / v, and then add water containing 8% w / v of granulated sugar at 35°C to the yeast. After stirring evenly and dissolving, it is activated in a 35°C constant temperature water bath for 20 minutes, taken out and cooled to room temperature for standby.
[0085] (4) 0.01% w / v of potassium metabisulfite is added to the enzymatically hydrolyzed clear juice obtained in step (2), the initial sugar degree is adjusted to 20°Bx, the pH is 4.0, and the yeast activated in step (3) is added. It is fermented at a constant temperature of 25°C for 7 days in a closed environment.
[0086] (5) After the fermentation is completed, it is filtered through four layers of gauze and aged at 15°C for 15 days to obtain Xinhui tangerine peel orange fruit wine. After testing, the alcohol content of the Xinhui tangerine peel orange fruit wine is 9.6% vol, the total flavonoid content is 464.6 mg / Kg, mogroside is not detected, the content of limonin is 16.15 mg / L, and the content of nomilin is 4.89 mg / L. The color is yellow, with an obvious sour and astringent taste, no aftertaste, lack of fruit wine aroma, and the sensory score is 65 points. The sensory evaluation form is shown in Table 1.
[0087] Table 1 Sensory Evaluation Form
[0088]
[0089] The above embodiments are the preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.
Claims
1. A preparation method of a compound fermented fruit wine from the pulp of Xinhui tangerines and Siraitia grosvenorii, characterized in that, It includes the following steps: 1) Remove the seeds from Xinhui tangerine peel oranges, squeeze the pulp to obtain Xinhui tangerine peel orange juice, filter it to get Xinhui tangerine peel orange juice, then add pectinase with a final concentration of 0.05% - 0.2% w / v and enzymatically hydrolyze at 0 - 8°C for 6 - 24 hours, then centrifuge to take the supernatant, and adsorb and debitter the supernatant with resin to obtain enzymatically hydrolyzed clear juice of Xinhui tangerine peel oranges; 2) After removing the shell of fresh Momordica grosvenori, grab and mix it, then add a composite enzyme with a final concentration of 0.3 - 0.5% w / v for ultrasonic-assisted enzymatic hydrolysis. The enzymatic hydrolysis conditions are: power 100 - 200 w, temperature 45 - 55°C, time 20 - 30 min. Filter to obtain Momordica grosvenori juice, then add pectinase with a final concentration of 0.05% - 0.2% w / v and enzymatically hydrolyze at 0 - 8°C for 6 - 24 hours, then centrifuge to take the supernatant to obtain enzymatically hydrolyzed clear juice of Momordica grosvenori; the composite enzyme includes pectinase and cellulase; 3) Mix the enzymatically hydrolyzed clear juice of Xinhui tangerine peel oranges in step 1) and the enzymatically hydrolyzed clear juice of Momordica grosvenori in step 2) according to a volume ratio of 9:1 - 6:4, then add potassium metabisulfite with a final concentration of 0.006% - 0.012% w / v, adjust the initial sugar degree to 14 - 26 °Bx, pH 3.6 - 4.2, and then inoculate activated yeast with a final concentration of 0.3% - 0.9% w / v for fermentation to obtain a fermentation broth; control the temperature at 15°C - 30°C throughout the cycle; 4) Filter and age the fermentation broth in step 3) to obtain the compound fermented fruit wine of Xinhui tangerine peel orange pulp and Momordica grosvenori.
2. The preparation method according to claim 1, wherein: In step 1), the resin is XAD-16N resin.
3. The preparation method according to claim 2, wherein: In step 1), the addition amount of the resin is a final concentration of 3% - 5% w / v, and it acts at 22 - 26°C for 20 min - 30 min.
4. The preparation method according to any one of claims 1 - 3, wherein: In step 2), the mass ratio of the pectinase to the cellulase is 1:
1.
5. The preparation method according to any one of claims 1 - 3, wherein: In step 1), the addition amount of the pectinase is a final concentration of 0.15% w / v; the enzymatic hydrolysis conditions are enzymatic hydrolysis at 4°C for 24 hours; In step 2), the addition amount of the pectinase is a final concentration of 0.15% w / v; the enzymatic hydrolysis conditions are enzymatic hydrolysis at 4°C for 24 hours.
6. The preparation method according to any one of claims 1 - 3, wherein: In step 3), mix the enzymatically hydrolyzed clear juice of Xinhui tangerine peel oranges in step 1) and the enzymatically hydrolyzed clear juice of Momordica grosvenori in step 2) according to a volume ratio of 7:3, then add potassium metabisulfite with a final concentration of 0.01% w / v, adjust the initial sugar degree to 20 - 22 °Bx, and pH to 4.
0.
7. The preparation method according to any one of claims 1 - 3, wherein: In step 3), the activation method of the activated yeast is: add the yeast to water containing 7 - 9% w / v white granulated sugar at 30 - 35°C, and statically activate at a constant temperature of 30 - 35°C for 20 - 25 min, and then cool to room temperature.
8. The preparation method according to any one of claims 1 - 3, wherein: In step 3), the dosage of the yeast is a final concentration of 0.5% - 0.6% w / v; In step 3), the fermentation is carried out under sealed conditions with constant temperature fermentation; the fermentation time is 7 - 8 days; In step 3), the fermentation temperature is 25°C - 28°C.
9. The preparation method according to any one of claims 1 - 3, characterized in that: In step 4), the conditions for aging are aging for 15 - 20 days at 13 - 17°C; further, aging for 15 days at 15°C.
10. A compound fermented fruit wine made from the pulp of Xinhui tangerines and Siraitia grosvenorii, characterized in that, Prepared by the preparation method according to any one of claims 1 - 9.