Preparation method of roxburgh rose fruit wine rich in superoxide dismutase and product thereof

Abstract

The invention discloses a preparation method of roxburgh rose fruit wine rich in superoxide dismutase and a product thereof. The preparation method comprises the following steps: 1) pretreating roxburgh rose; 2) embedding an active protective agent; (3) sectional type temperature control fermentation; and (4) clarifying by a magnetic nano-flocculation method. Firstly, rosa roxburghii tratt fruits are pretreated into rosa roxburghii tratt fruit grains, so that release of nutritional ingredients is facilitated, and effective utilization of enzyme activity in the fermentation process is ensured; then the roxburgh rose grains are subjected to embedding protection, so that the attack of an oxidizing agent can be effectively blocked, and the retention rate of SOD is greatly improved. Then sectional temperature control fermentation is adopted, so that the fermentation process is more reasonable and controllable, the enzyme activity can be fully repaired, and the SOD activity can be further improved; and finally, magnetic nano-flocculation is adopted for clarification, so that the energy consumption is reduced, the clarity is improved, zero wastewater discharge is realized, energy conservation and environmental protection are realized, the clarification effect is good, crystal clear is realized, attractive strong faint scent is emitted, the taste is good, the SOD content is greater than or equal to 300 mu g / 100mL, and the health care effect is good.

Description

Technical Field

[0001] The invention belongs to the technical field of wine, and particularly relates to a preparation method of roxburghii roxburghii fruit wine rich in superoxide dismutase and a product thereof. Background Art

[0002] Rosa roxburghii, a yellow, spherical, prickly wild fruit that grows on the Yunnan-Guizhou Plateau, is known for its stomachic, digestive, nourishing, and antidiarrheal properties. It is particularly rich in superoxide dismutase (SOD), an active substance internationally recognized for its anti-aging and anti-cancer effects. It also possesses antiviral and radiation-resistant properties and is widely used in the prevention and treatment of cardiovascular and digestive diseases, as well as various tumors. The fruit is also a premium ingredient for health food processing, rich in vitamins, carotene, organic acids, over 20 amino acids, more than 10 beneficial trace elements, and superoxide dismutase. Its high vitamin C content has earned it the nickname "King of Vitamin C." However, the fruit of the sea buckthorn is relatively sour and astringent, and has a poor taste. People usually use it to make wine. For example, the invention patent of the publication number "CN103468516A" entitled "A Sea Buckthorn Wine" discloses a sea buckthorn wine, which is made according to the following steps: (1) selecting ripe sea buckthorns, washing them, cutting the sea buckthorns into four pieces with a knife, and then placing them in a wide-mouthed container, adding sugar, stirring evenly, and setting aside; (2) washing glutinous rice, adding water to mix, soaking, and then steaming it in a conventional way, cooling, and setting aside; (3) chopping the sea buckthorns into pieces, boiling them in water for 20-30 minutes, and cooling them; Filter and remove the residue for later use; (4) mix the roxburghii water and glutinous rice in a mass ratio of 25-50:75-100, stir evenly, place in a fermentation tank, add 0.2% active dry yeast of the total mass for fermentation, and control the fermentation time to 5-8 days; the mass of the glutinous rice is calculated based on raw glutinous rice; (5) after the fermentation is completed, release the original wine from the bottom valve of the fermentation tank, filter and remove the residue through a centrifuge, and sterilize the filtrate for later use; (6) add the original wine obtained in step (5) to the wide-mouth container in step (1), soak for 20 to 30 days, filter by pressure and discard the filter residue, sterilize, and fill at low temperature. Although the wine can be made into roxburghii wine, since the conventional method is still used for steaming in the preparation process, the temperature is relatively high, and the SOD activity in the roxburghii is easily destroyed by high temperature and oxidation, and there is a problem of turbid precipitation and poor taste. Summary of the Invention

[0003] In view of the above-mentioned shortcomings, the object of the present invention is to provide a preparation method and product thereof which has a simple preparation process and can produce a clear and bright roxburghii fruit wine rich in superoxide dismutase with a high SOD retention rate.

[0004] To achieve the above purpose, the technical solution provided by the present invention is:

[0005] A method for preparing roxburghii roxburghii fruit wine rich in superoxide dismutase comprises the following steps:

[0006] (1) Pretreatment of the roxburghii: crushing the roxburghii to obtain roxburghii particles with a particle size of 0.3 to 0.5 mm;

[0007] (2) Active protective agent embedding: embedding and protecting the roxburghii grains to block oxidants;

[0008] (3) Staged temperature-controlled fermentation: In the first stage, the fermentation temperature is controlled at 23-27°C to allow yeast to preferentially consume sugars and reduce oxidative stress; in the second stage, the fermentation temperature is controlled at 13-17°C, and 0.01-0.03% of the total mass of glutathione is added as an electron donor to restore enzyme activity;

[0009] (4) Clarification by magnetic nano-flocculation method: After step (3), the magnetic nano-flocculation method is used for clarification to obtain a roxburghii fruit wine product rich in superoxide dismutase.

[0010] As a preferred embodiment of the present invention, step (2) uses a sodium alginate-chitosan composite membrane with a pore size of 0.05 to 0.15 μm for embedding.

[0011] As a preferred embodiment of the present invention, the duration of the first stage in step (3) is 0 to 7 days, and the duration of the second stage is 8 to 14 days.

[0012] As a preferred embodiment of the present invention, the magnetic particles produced by the magnetic nano-flocculation method in step (4) are recycled.

[0013] As a preferred embodiment of the present invention, the Ransome method is used to detect SOD activity, the DPPH free radical scavenging rate is used to detect antioxidant activity, and the Ames test is used to detect safety.

[0014] The invention discloses a roxburgh roxburgh fruit wine rich in superoxide dismutase. The wine is prepared by adopting the preparation method of the roxburgh roxburgh fruit wine rich in superoxide dismutase, and the SOD content of the wine is greater than or equal to 300 μg / 100 mL.

[0015] The beneficial effects of the present invention are as follows: the preparation method of the present invention has a simple process flow and is easy to implement. First, the prickly pear particles with a particle size of 0.3 to 0.5 mm are obtained by pre-treating the prickly pear, which is conducive to the release of nutrients and ensures the effective utilization of enzyme activity during the fermentation process; then, the prickly pear particles are embedded and protected, which can effectively block oxidant attack, greatly improve the SOD retention rate, and effectively solve the problem of SOD activity loss caused by high temperature in traditional processes. Then, segmented temperature-controlled fermentation is adopted to make the fermentation process more reasonable and controllable, which can fully restore enzyme activity, is conducive to the formation of fruit wine flavor substances and enhance SOD activity, has high nutritional value, and good health care effects; finally, magnetic nano-flocculation is used for clarification, which not only reduces energy consumption and improves clarity while achieving zero wastewater discharge, saving energy and protecting the environment, but also has a good clarification effect and effectively improves the taste.

[0016] The present invention will be further described below in conjunction with the embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the production process of the present invention. DETAILED DESCRIPTION

[0018] Example 1: See Figure 1 This embodiment provides a method for preparing a roxburghii fruit wine rich in superoxide dismutase, comprising the following steps:

[0019] (1) Pretreatment of the roxburghii: crushing the roxburghii to obtain roxburghii particles, wherein the particle size of the roxburghii particles is preferably 0.3 to 0.5 mm, which is conducive to the release of nutrients and ensures the effective utilization of enzyme activity during the fermentation process;

[0020] (2) Encapsulation of active protective agent: Sodium alginate-chitosan composite membrane is used to encapsulate and protect the roxburghii grains. The pore size of the sodium alginate-chitosan composite membrane is 0.05-0.15 μm, preferably 0.1 μm, which can effectively block the attack of oxidants. The SOD retention rate reaches 92%, which effectively solves the problem of SOD activity loss caused by high temperature in traditional processes.

[0021] (3) Staged temperature-controlled fermentation: In the first stage, the time is 0 to 7 days, and the fermentation temperature is first controlled at 23 to 27 ° C, preferably 25 ° C, so that the yeast consumes sugar first and reduces oxidative stress; in the second stage, the time is 8 to 14 days, the fermentation temperature is controlled at 13 to 17 ° C, preferably 15 ° C, and glutathione is added as an electron donor to repair enzyme activity, which is beneficial to the formation of fruit wine flavor substances and the enhancement of SOD activity, with high nutritional value and good health care effects; glutathione accounts for 0.01 to 0.03% of the total mass, preferably 0.02%.

[0022] (4) Clarification by magnetic nanoflocculation: After step (3), clarification is performed by magnetic nanoflocculation to obtain a roxburghii superoxide dismutase-rich fruit wine product. The roxburghii superoxide dismutase-rich fruit wine of the present invention is preferably tested by a variety of testing methods, including the Ransome method for detecting SOD activity, the DPPH free radical scavenging rate for detecting antioxidant activity, and the Ames test for detecting safety. This establishes a comprehensive and scientific functional verification system, which can provide a sufficient and reliable scientific basis for the product, enhance consumer trust in the product, and improve the product's market competitiveness.

[0023] Example 2: This example provides a method for preparing a roxburghii fruit wine rich in superoxide dismutase, which is basically the same as Example 1, except that: step (3) is a staged temperature-controlled fermentation: in the first stage, the time is 0 to 6 days, the fermentation temperature is first controlled to 26°C; in the second stage, the time is 7 to 13 days, the fermentation temperature is controlled to 16°C, and glutathione is added as an electron donor to repair enzyme activity; glutathione accounts for 0.015% of the total mass.

[0024] Example 3: This example provides a method for preparing sea buckthorn fruit wine rich in superoxide dismutase, which is basically the same as Example 1, except that: step (3) is staged temperature-controlled fermentation: in the first stage, the fermentation temperature is first controlled to 23°C; in the second stage, the fermentation temperature is controlled to 14°C.

[0025] Example 4: This example provides a method for preparing sea buckthorn fruit wine rich in superoxide dismutase, which is basically the same as Example 1, except that: step (3) is staged temperature-controlled fermentation: in the first stage, the fermentation temperature is first controlled to 27°C; in the second stage, the fermentation temperature is controlled to 13°C.

[0026] The above embodiments are only preferred implementations of the present invention. The present invention cannot list all implementations one by one. Any technical solution that adopts one of the above embodiments, or equivalent changes made based on the above embodiments, are within the scope of protection of the present invention.

[0027] The cost of the preparation method of the roxburghii fruit wine rich in superoxide dismutase provided in Example 1 was compared with the traditional process, as shown in Table 1:

[0028] Table 1

[0029] index Traditional crafts Example 1 SOD content (μg / 100mL) 80-100 300-350 Production cost (yuan / L) 6.5-8.0 5.2-6.0 Net profit margin 18-22％ 28-35％

[0030] Furthermore, the conventional centrifugal method has high energy consumption, with energy consumption of ≥3 kW·h / ton, clarity ≥85% (24 hours), and 2-3 tons of wastewater generated per batch. The present invention utilizes a magnetic nano-flocculation method with energy consumption of approximately 0.8 kW·h / ton (a 60% reduction in energy consumption) and clarity ≥98% (2 hours). Furthermore, the magnetic particles produced by the magnetic nano-flocculation method can be recycled, reducing wastewater discharge by over 90%. Therefore, the superoxide dismutase-rich roxburghii fruit wine product produced by the method for preparing the superoxide dismutase-rich roxburghii fruit wine of the present invention is crystal clear, has a good taste, and has a superoxide dismutase content of ≥300 μg / 100 mL, providing health benefits while drinking.

[0031] According to the disclosure and teachings of the above description, those skilled in the art to which the present invention belongs can also change and modify the above embodiment. Therefore, the present invention is not limited to the above specific embodiment, and any obvious improvement, replacement or modification made by those skilled in the art on the basis of the present invention shall fall within the protection scope of the present invention. In addition, although some specific terms are used in this specification, these terms are only for the convenience of description and do not constitute any limitation to the present invention. As described in the above embodiment of the present invention, the use of the same or similar wine and production method shall fall within the protection scope of the present invention.

Claims

1. A method for preparing a roxburghii fruit wine rich in superoxide dismutase, characterized in that: It includes the following steps: (1) Pretreatment of the roxburghii: crushing the roxburghii to obtain roxburghii particles with a particle size of 0.3 to 0.5 mm; (2) Active protective agent embedding: embedding and protecting the roxburghii grains; (3) Staged temperature-controlled fermentation: In the first stage, the fermentation temperature is controlled at 23-27°C to allow yeast to preferentially consume sugars and reduce oxidative stress; in the second stage, the fermentation temperature is controlled at 13-17°C, and 0.01-0.03% of the total mass of glutathione is added as an electron donor to restore enzyme activity; (4) Clarification by magnetic nano-flocculation method: After step (3), the magnetic nano-flocculation method is used for clarification to obtain a roxburghii fruit wine product rich in superoxide dismutase.

2. The method for making maca wine according to claim 1, wherein: In step (2), a sodium alginate-chitosan composite membrane with a pore size of 0.05 to 0.15 μm is used for embedding.

3. The method for making maca wine according to claim 1, wherein: The duration of the first stage in step (3) is 0 to 7 days, and the duration of the second stage is 8 to 14 days.

4. The method for making maca wine according to claim 1, characterized in that: The magnetic particles produced by the magnetic nano-flocculation method in step (4) are recycled.

5. The method for making maca wine according to claim 1, characterized in that: The Ransome method was used to detect SOD activity, the DPPH free radical scavenging rate was used to detect antioxidant activity, and the Ames test was used to detect safety.

6. A roxburghii fruit wine rich in superoxide dismutase, characterized in that: The wine is prepared by the method for preparing the roxburghii roxburghii fruit wine rich in superoxide dismutase according to any one of claims 1 to 5, and has a SOD content of ≥300 μg / 100 mL.

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