Production process of spina date seed wine

Abstract

The invention relates to the technical field of wine brewing processes, and discloses a production process of spina date seed wine, which comprises the following steps: pretreating spina date seeds; the pretreated spina date seeds are smashed and extracted, and a spina date seed extracting solution is obtained; carrying out microcapsule embedding treatment on the spina date seed extracting solution to obtain microcapsule powder; preparing a wine base by yeast fermentation; adding the microcapsule powder into a wine base, and carrying out compound fermentation; and regulating and controlling the content of functional components in the fermented wine body, ageing, filtering and filling to obtain the spina date seed wine. By means of the process, effective protection and stable release of active ingredients of the spina date seeds can be achieved in the fermentation process, degradation loss of functional substances is slowed down, the bioavailability of the ingredients is improved, the ingredient consistency and quality reproducibility of finished wine are enhanced through follow-up regulation and control, and meanwhile flavor coordination and taste experience are improved.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking technology, in particular to a production process of sour jujube kernel wine. Background Art

[0002] Ziziphus jujuba seeds have long been widely used in Traditional Chinese Medicine and dietary therapy for their beneficial effects in nourishing the heart, calming the mind, and aiding sleep. In recent years, with increasing demand for healthy beverages, health wines based on Ziziphus jujuba seeds have gradually gained market attention. Among them, tranquilizing Ziziphus jujuba seed wine, a functional wine that blends traditional Chinese medicine concepts with modern brewing techniques, has been used in daily health management scenarios such as alleviating mild insomnia and regulating mood. Combining health benefits and accompanying food, it holds considerable promise.

[0003] In existing technology, jujube kernel wine is typically produced by adding jujube kernel extract or the original medicinal material directly to the fermentation system or wine base, releasing the active ingredients in the alcoholic environment and imparting functional properties to the wine. This process is relatively simple and can retain the active ingredients of the jujube kernel to a certain extent. It also enhances the dissolution efficiency of the ingredients by combining the solvent effect of the wine itself, making it a relatively common practice. Some products also experiment with complex fermentation or flavor blending to improve the wine's harmony and palate acceptance.

[0004] However, the existing process has many shortcomings, mainly manifested in the poor stability of functional ingredients, uncontrollable release, and weak flavor integration. Due to the lack of structural protection for the effective ingredients of Ziziphus jujuba seeds, the active substances are easily affected by factors such as high ethanol concentration and pH fluctuations during the fermentation process and degraded, resulting in unstable final functional expression. At the same time, the direct addition of extracts makes it difficult to effectively coordinate the rhythm of ingredient release with fermentation dynamics, and is prone to problems such as rapid ingredient loss, insufficient metabolic intervention, and significant differences between product batches. In addition, the bitterness brought by the medicinal materials themselves is difficult to mask in the wine body, further affecting the flavor performance and consumer acceptance of the finished wine.

[0005] Therefore, the present invention proposes a production process of jujube kernel wine to solve the deficiencies of the prior art. Summary of the Invention

[0006] In view of the deficiencies in the prior art, the present invention provides a production process for jujube kernel wine, which solves the problems of insufficient protection of active ingredients, poor consistency of finished products and poor taste coordination.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: A production process of jujube kernel wine, comprising the following steps: Pre-treating the spinach seeds; The pretreated Chinese jujube seeds are crushed and extracted to obtain a Chinese jujube seed extract; microcapsule embedding the jujube seed extract to obtain microcapsule powder; Using yeast fermentation to prepare wine base; adding the microcapsule powder to a wine base for complex fermentation; The functional component content of the wine obtained by fermentation is regulated, and the wine is aged, filtered and bottled to obtain the sour jujube kernel wine.

[0008] First, pretreatment of the jujube kernels involves basic operations such as impurity removal, cleaning, and drying. This aims to remove impurities and control moisture content, providing a stable material base for subsequent defatting, crushing, and extraction. This pretreatment effectively reduces the interference of impurities in the extraction and fermentation processes, ensuring the stability and purity of the functional components in the extract.

[0009] The pretreated seeds are then pulverized and extracted using a suitable process to obtain an extract rich in active ingredients from the seeds. The seeds contain a variety of physiologically active ingredients, such as saponins, flavonoids, and total phenolics, which significantly impact the flavor and functional properties of wine. By optimizing the extraction method, the present invention efficiently obtains these key functional components and provides a good stock solution foundation for subsequent encapsulation.

[0010] After obtaining the Chinese jujube seed extract, the present invention uses microcapsule embedding technology to treat it to prepare microcapsule powder. By forming an embedding solution with the extract and a film-forming material, and adding it dropwise to a cross-linking agent solution under suitable conditions to form gel microspheres, and then drying to obtain microcapsule powder, this process can significantly improve the stability of the effective ingredients in the Chinese jujube seed and the tolerance during subsequent processing. The microcapsule structure can protect the active ingredients in the extract, slowing down their oxidation, degradation and non-specific reactions with the matrix during the fermentation process, thereby achieving their sustained release and structural retention. This step is a major innovation of the present invention, providing a stable carrier for the subsequent effective introduction of functional ingredients into the wine body.

[0011] After microcapsule preparation, yeast fermentation is performed using conventional processes to produce the base liquor (i.e., the base). This step utilizes traditional alcoholic fermentation principles, saccharifying and fermenting raw materials such as grains to form a base liquor containing alcohol and flavor compounds. By controlling fermentation conditions, a base liquor with a pure flavor and minimal impurities can be obtained, providing an optimal physical and chemical environment for complex fermentation.

[0012] After the microcapsule powder is introduced into the wine base, it is fermented under set conditions to achieve the release of functional ingredients and their fusion with the wine base. This step is another key innovation of the present invention. Through the slow release of the microcapsule powder in the fermentation system, the active ingredients are gradually released during the fermentation process and participate in the synergistic effect with yeast metabolism, promoting the production of wine flavor substances while avoiding the loss or inactivation of active ingredients caused by the direct addition of the extract. This design of synchronous and coordinated fermentation with the wine not only improves the stable delivery of the jujube kernel ingredients, but also makes the flavor and functionality of the final wine more coordinated and unified.

[0013] After fermentation, the resulting wine undergoes functional component content control, including testing and adjusting the concentrations of key functional components to ensure quality stability and functional consistency. After this control, the wine undergoes aging, filtration, and bottling to mellow its flavor and effectively remove impurities, ultimately resulting in a clear, rich, and well-balanced jujube kernel wine.

[0014] Preferably, the step of pretreating the sour jujube seeds comprises: The sour jujube kernels are subjected to impurity removal treatment to remove fruit stem fragments and impurities; Wash the removed jujube kernels with clean water 1 to 2 times, each time for 1 to 3 minutes; Dry the washed sour jujube kernels in hot air at 40-50°C for 4-8 hours until the moisture content is no more than 10%. After drying, cool to room temperature.

[0015] During the pretreatment process, the Chinese jujube kernels are first cleaned to remove stem fragments and other impurities. This step helps improve the purity of the raw materials and reduces the potential interference of non-target components on subsequent extraction efficiency and wine flavor. After cleaning, the Chinese jujube kernels are then washed with water, with the number of washes controlled to 1 to 2 times, each lasting 1 to 3 minutes. This ensures surface cleaning while preventing the loss of water-soluble functional components due to excessive washing time. This step not only maintains the integrity of the Chinese jujube kernel's active ingredients, but also improves the hygienic quality of the raw materials.

[0016] After cleaning, the Chinese jujube kernels are dried with hot air at a temperature of 40°C to 50°C for 4 to 8 hours, until the moisture content is no more than 10%. This temperature range effectively balances moisture removal efficiency with the stability of heat-sensitive components in the Chinese jujube kernels, preventing thermal degradation of saponins, flavonoids, and other ingredients caused by high temperatures. Furthermore, by limiting the drying process to a certain moisture content, the risks of moisture, mildew, and enzymatic reactions are significantly reduced, which helps maintain the physical and chemical stability of the raw materials during storage and subsequent processing.

[0017] After drying, the seeds are naturally cooled to room temperature to prevent condensation on the surface or moisture absorption due to large temperature differences, ensuring they maintain a good physical looseness during the subsequent pulverization process. Although this cooling step is relatively simple in the process, it plays a crucial role in maintaining raw material uniformity and improving pulverization efficiency in actual production.

[0018] Preferably, the step of crushing and extracting the pretreated wild jujube seeds to obtain the wild jujube seed extract comprises: The pretreated sour jujube kernels are subjected to degreasing treatment at 40°C to 50°C for 1.5 to 3 hours; The defatted Chinese jujube kernels are dried, crushed, and sieved through a 60-80 mesh sieve to obtain Chinese jujube kernel powder; The jujube seed powder is mixed with 30% to 40% ethanol by volume at a material-liquid ratio of 1:10 to 1:15 to form a mixed solution; The mixed solution was subjected to dynamic cyclic extraction using 20-40 kHz ultrasonic waves at a temperature of 35-45°C and a negative pressure of -0.05-0.08 MPa for 30-60 minutes. After the extraction is completed, the extract is filtered and concentrated to 1 / 3 to 1 / 4 of the original volume under the condition of not more than 50° C. to obtain the jujube seed extract.

[0019] First, the pretreated jujube kernels are defatted to reduce the natural oil content. The defatting process is carried out at a temperature of 40°C to 50°C and the processing time is controlled to be 1.5 to 3 hours. This temperature range can effectively dissolve the oil and complete the separation without destroying other heat-sensitive components in the jujube kernels, while also avoiding the inactivation of components due to high temperatures. The setting of the defatting time is also a balanced consideration, on the one hand to ensure sufficient defatting, and on the other hand to prevent oxidation or loose structure of the raw materials caused by long-term processing, thereby ensuring the efficiency of subsequent extraction.

[0020] After defatted, the dried jujube kernels are pulverized and sieved through a 60-80 mesh sieve. This particle size range provides an appropriate surface area, allowing the extraction solvent to more fully contact and penetrate the raw material particles in subsequent steps, enhancing the dissolution rate of the target ingredients. Furthermore, properly controlling the powder particle size helps prevent solvent retention and filtration difficulties caused by overly fine particles, improving the operability of the overall process.

[0021] The prepared jujube seed powder is mixed with a 30% to 40% ethanol solution by volume, and the extraction mixture is prepared at a solid-liquid ratio of 1:10 to 1:15. Ethanol has excellent medium-polarity solubility within this concentration range, making it suitable for extracting key functional components from jujube seeds, such as saponins, flavonoids, and phenols. This solid-liquid ratio balances extraction efficiency with subsequent concentration burden, ensuring full release of the functional components while avoiding subsequent energy consumption and component loss due to excessive dilution.

[0022] During the extraction operation, a temperature of 35°C to 45°C and a negative pressure of -0.05 to -0.08 MPa are used, supplemented by a dynamic circulation treatment of 20 to 40 kHz ultrasonic waves, which lasts for 30 to 60 minutes. This series of parameter settings is an important part of the extraction process of the present invention. The temperature range is controlled in the medium and low temperature zone to ensure that the target components are fully released under suitable conditions while avoiding thermal degradation. The action of ultrasound improves the efficiency of cell wall rupture through cavitation effect and microflow agitation, and promotes the rapid dissolution of functional components. The introduction of a negative pressure environment not only helps to inhibit oxidation reactions, but also improves bubble diffusion and liquid flow state, further improving the uniformity and stability of extraction.

[0023] After extraction, the mixture is filtered to remove solid impurities and then concentrated to 1 / 3 to 1 / 4 of its original volume at a temperature no higher than 50°C to obtain the jujube seed extract. This concentration temperature takes into account the thermal stability of the active ingredients in the jujube seeds, preventing their inactivation due to high-temperature treatment. It also increases the concentration of the functional components in the extract, ensuring a suitable material state for subsequent processing.

[0024] Preferably, the step of subjecting the extract to microcapsule embedding treatment to obtain microcapsule powder comprises: The jujube seed extract and a sodium alginate solution with a mass concentration of 1.0% to 2.0% are mixed uniformly at a volume ratio of 1:3 to 1:6 to form an embedding solution; The embedding solution is added dropwise at a rate of 1 to 2 mL / min to a chitosan solution having a mass concentration of 0.5% to 1.5% and a pH of 4.5 to 5.5 to form gel microspheres at room temperature; The obtained gel microspheres are centrifuged at 800-1000 rpm for 10-15 minutes, and dried at 35-45° C. for 12-24 hours to obtain microcapsule powder with a particle size of 50-200 μm.

[0025] During the microencapsulation process, the Chinese jujube kernel extract and sodium alginate solution are first mixed to form the encapsulation solution. The mass concentration of the sodium alginate solution used is controlled between 1.0% and 2.0%, and the volume ratio of the sodium alginate solution to the extract is set between 1:3 and 1:6. The concentration setting primarily considers the balance between the film-forming ability of the sodium alginate and the fluidity of the solution: lower concentrations are conducive to maintaining good fluidity and mixing uniformity, while higher concentrations enhance the structural stability of the film formed after spherical formation. The setting of the mixing ratio also has a direct impact on the encapsulation efficiency and dispersion state of the extract in the microspheres, and is one of the key parameters for controlling the encapsulation effect and material utilization efficiency.

[0026] The mixed embedding solution is added dropwise to the chitosan solution at a controlled rate. A droplet rate of 1–2 mL / min ensures uniform droplet size during formation, preventing uneven microsphere size or incomplete microsphere formation caused by excessive flow rates. The chitosan solution concentration is controlled between 0.5% and 1.5%, and the pH range is set between 4.5 and 5.5, which is within the optimal range for chitosan dissolution and reaction. Under these conditions, the positively charged amino groups in chitosan and the negatively charged carboxyl groups in sodium alginate rapidly undergo electrostatic crosslinking, forming structurally stable gel microspheres. Room temperature (typically 20–25°C) facilitates this reaction, preventing high temperatures from affecting the alginate network and the stability of the active ingredients in the jujube seeds.

[0027] The resulting gel microspheres are centrifuged at 800-1000 rpm for 10-15 minutes to achieve effective solid-liquid separation. The centrifugation speed and time are carefully selected to ensure adequate sedimentation of the microspheres without structural damage, while also preventing damage to the embedded material due to excessive shear forces. This process ensures that the formed microspheres are in good physical condition for the subsequent drying step and is a necessary step in connecting the microsphere-forming and drying processes.

[0028] After separation, the microspheres are dried at 35°C to 45°C for 12 to 24 hours. This temperature range effectively evaporates any residual moisture within the microspheres while controlling the drying rate to avoid excessive dehydration that could lead to structural shrinkage or cracking. The optimal drying time balances production efficiency and product quality, ensuring that the resulting microcapsule powder exhibits excellent uniformity and dispersion in both particle size (controlled to be between 50 and 200 μm) and morphology, facilitating even distribution in subsequent mixing and fermentation systems.

[0029] Preferably, the room temperature is 20°C to 25°C.

[0030] The ionic crosslinking reaction between sodium alginate and chitosan is the core mechanism of the present invention for constructing the microcapsule structure. After the mixed solution comes into contact, the two rely on electrostatic interaction to quickly form a three-dimensional network structure, thereby generating gel microspheres. The progress of this reaction depends on the structural integrity and ionization state of the two polymer materials, and the temperature factor directly affects the solution behavior and reaction dynamics of the two. Controlling the reaction temperature between 20°C and 25°C can ensure moderate molecular movement in the reaction system without introducing an additional heating source, which can not only promote the full progress of ionic crosslinking, but also avoid excessive flow of polymer segments or instability of heat-sensitive components in the extract due to increased temperature.

[0031] Preferably, the step of preparing the wine base by yeast fermentation comprises: The grain raw materials are crushed and mixed with water to prepare saccharification liquid according to the mass ratio of the grain raw materials to water of 1:1.2 to 1:1.8; Adding saccharifying enzyme to the saccharified liquid at 30°C to 35°C to carry out liquefaction reaction for 2 to 4 hours; Add active dry yeast at an inoculation rate of 0.1% to 0.3% and perform anaerobically fermentation at 28°C to 32°C for 5 to 8 days; After fermentation, the residue is removed by filtration to obtain the wine base.

[0032] First, the grain raw materials are crushed and mixed with water. The saccharification liquid is prepared at a grain-to-water ratio of 1:1.2 to 1:1.8. This ratio is chosen based on a balance between the raw material's gelatinization properties and the efficiency of the enzymatic hydrolysis reaction: insufficient water will limit the full expansion of starch granules and the diffusion of enzyme molecules, while excessive water may dilute the substrate concentration, affecting sugar concentration control and the initiation efficiency of subsequent yeast fermentation. Therefore, within this ratio range, physical reaction conditions and conversion efficiency are balanced, forming a stable saccharification base system.

[0033] The saccharification reaction is carried out at 30°C to 35°C, with the addition of saccharifying enzymes for liquefaction. The reaction time is controlled between 2 and 4 hours. This temperature range is optimal for the activity of commonly used saccharifying enzymes, promoting sufficient starch hydrolysis without causing excessive gelatinization or side reactions. The reaction time is set based on the enzyme reaction rate and substrate concentration curves to ensure that starch conversion is completed within the appropriate time, generating a fermentable sugar source primarily composed of glucose and maltose, providing a stable carbon source for subsequent yeast metabolism.

[0034] After saccharification is complete, active dry yeast is inoculated into the saccharification liquid at a controlled rate of 0.1% to 0.3%. This range is determined by balancing the initial yeast activity with the stability of the metabolic system. Too low an inoculum may delay fermentation initiation, leading to slow sugar consumption and even an increased risk of bacterial growth. Too high an inoculum may trigger rapid fermentation, increase acidity, and affect the natural transition of flavor. A reasonable inoculum ratio helps the yeast quickly establish a dominant population during the initial fermentation phase and maintain a stable metabolic state.

[0035] The fermentation process takes place within a temperature range of 28°C to 32°C, maintaining anaerobic conditions, and the fermentation time is controlled between 5 and 8 days. The selection of fermentation temperature takes into account the balance between the growth rate of brewer's yeast, ethanol production capacity, and the distribution of metabolic by-products. Although temperatures below 28°C are conducive to the accumulation of aroma substances, the fermentation rate is slow, while temperatures above 32°C may lead to disrupted fermentation activity and the generation of off-flavors. Therefore, controlling within this temperature range can achieve a gentle and stable alcohol fermentation process. The time setting covers the entire yeast cycle from the logarithmic growth phase to the decay phase, which facilitates the formation and stable deposition of major flavor substances such as alcohols and esters, ensuring the harmony of the composition and taste of the finished wine-based product.

[0036] After fermentation, filtration and deslagging are performed to obtain a clear base liquor with a stable alcohol concentration and low impurity content, providing an excellent environment for subsequent complex fermentation. Filtration not only separates solids from liquids, simplifying subsequent processing, but also helps control microbial load and improve storage stability.

[0037] Preferably, the added amount of the saccharifying enzyme is 0.2% to 0.5% of the mass of the grain raw material, and the yeast species is a high-ethanol-yielding Saccharomyces cerevisiae.

[0038] This process sets the saccharifying enzyme addition level at 0.2% to 0.5% of the grain raw material's mass. This range ensures the enzyme maintains good catalytic activity at an appropriate substrate concentration, fully hydrolyzing starch into fermentable sugars while avoiding incomplete saccharification and wasted enzyme resources. This addition ratio balances reaction efficiency and process stability, improving the controllable conversion of the sugar source.

[0039] Furthermore, the fermentation strain used is a high-ethanol-yielding Saccharomyces cerevisiae, known for its adaptable metabolic properties and the ability to maintain sustained fermentation activity at moderate temperatures and within a certain ethanol concentration. This yeast performance, matched to its saccharification efficiency, facilitates a coordinated sugar-to-alcohol conversion pathway, reduces the accumulation of intermediates, and improves fermentation stability. The use of this strain not only ensures reliable ethanol yields but also lays the foundation for the development of the wine's flavor.

[0040] Preferably, the step of adding the microcapsule powder to the wine base for composite fermentation comprises: The obtained microcapsule powder is mixed with a wine base in a mass ratio of 1:10 to 1:15 to obtain a mixture; After the mixture is stirred evenly, anaerobic fermentation is carried out at a temperature of 28°C to 32°C for 3 to 5 days; After fermentation is completed, the fermentation liquid is filtered to remove microcapsule residue and other solid matter to obtain the wine body after complex fermentation.

[0041] During the compounding stage, the microcapsule powder is added to the base wine at a mass ratio of 1:10 to 1:15. This ratio is determined based on the extract concentration, base wine volume, and target active ingredient concentration. A ratio that is too low will fail to deliver functional properties, while a ratio that is too high may overload the wine, unbalance the flavor, or disrupt the fermentation environment. Therefore, maintaining this range not only promotes the uniform release of functional components but also ensures a balanced overall taste and structure.

[0042] After mixing, the microcapsules are thoroughly stirred to evenly disperse them in the wine base, avoiding uneven release or fermentation dead corners due to particle aggregation. The mixture is then anaerobically fermented at a temperature of 28°C to 32°C for 3 to 5 days. The fermentation temperature range is within the optimal range for the active metabolism of brewer's yeast, which is conducive to promoting alcohol production and the natural accumulation of flavor substances. At the same time, at this temperature, the microcapsule coating material can slowly loosen its structure in the liquid environment, allowing the embedded Chinese jujube kernel extract to be gradually released, enhancing the flavor fusion process with yeast metabolites. The fermentation time is set to take into account the dynamic balance between release rate and flavor development. Controlling it within this range can take into account the integrity of ingredient release and the appropriateness of wine body conversion.

[0043] After fermentation is complete, filtration is performed to remove residual microcapsule wall material and other insoluble matter. This process not only improves the clarity of the wine but also helps terminate the subsequent release process, maintaining the functional components in the wine within the desired concentration range, thereby improving product stability and storage adaptability.

[0044] Preferably, the steps of regulating the content of functional components in the fermented wine, aging, filtering and bottling to obtain the jujube kernel wine include: The functional component content of the fermented wine is tested, and the concentration of the effective components of the jujube seeds in the wine is adjusted according to the test results; Aging the regulated wine at a temperature of 15°C to 20°C for 1 to 2 months; After aging, filter the wine through a filter or membrane filter to remove residual solid matter and impurities; The filtered wine is bottled, sealed and packaged to obtain the final sour jujube kernel wine.

[0045] Controlling the content of functional ingredients is the first step. This method measures the content of the main active substances in the Chinese date seeds in the wine. Based on preset target values, necessary adjustments are made to the wine, including the addition or dilution of active ingredients, to maintain the functional components within a controllable range in each batch. This process is directly important for ensuring the consistency of functional wine products and product label compliance. The integration of control measures and testing forms a closed-loop control logic, which is a key support for achieving standardized production.

[0046] After the ingredients are regulated, the wine enters the aging stage. The present invention controls the aging temperature at 15°C to 20°C, and the storage time is 1 to 2 months. This parameter setting combines the balance requirements between the stable conversion rate of flavor substances and the thermal stability of active ingredients. The temperature range of 15°C to 20°C can inhibit microbial activity and prevent the growth of miscellaneous bacteria, while maintaining the natural transformation and structural coordination of aroma substances and functional components in the wine within a certain period of time. An aging period of 1 to 2 months is sufficient to complete the mutual fusion between the ingredients, improve the taste, and enhance the overall coordination and aftertaste of the wine.

[0047] After aging, the wine requires physical filtration. This method utilizes screen or membrane filtration equipment to remove residual colloids, microcapsule wall material fragments, and other insoluble impurities from the wine, tailored to particle size and filtration accuracy. This filtration process not only enhances the wine's clarity but also improves its microbial stability and sensory quality, making it a crucial step in ensuring the consistent quality of the finished product. Filtration parameters can be flexibly adjusted based on the wine's characteristics, ensuring a highly adaptable process.

[0048] Finally, the filtered wine is bottled. Prior to bottling, functional ingredient regulation, flavor stabilization, and clarification processes are completed, ensuring the wine meets packaging requirements. Filling is performed under sealed conditions, helping to maintain the stability of the active ingredients in the wine and preventing quality degradation due to oxidation or bacterial contamination, ensuring the final product meets food safety and functionality requirements.

[0049] Preferably, the content standards of the functional ingredients are: saponin content not less than 0.5 g / L, flavonoid content not less than 0.3 g / L, and total phenol content not less than 1.0 g / L.

[0050] In the present invention's process for producing jujube kernel wine, functional ingredient content standards of no less than 0.5g / L for saponins, no less than 0.3g / L for flavonoids, and no less than 1.0g / L for total phenols are set as key parameters for controlling the wine's functional properties. These standards are established in conjunction with extraction efficiency, the sustained-release effect of microcapsules, and fermentation release behavior to ensure the stable presence of the ingredients during fermentation and aging.

[0051] Controlling saponin content relies on the preservation of active structures during the extraction and encapsulation processes. Flavonoid concentration is closely related to its release and stability in the alcohol system. Total phenolic content is controlled by extraction concentration and subsequent oxidation inhibition conditions. By coordinating temperature, pH, time, and other factors at each stage, this invention achieves quantitative expression of functional ingredients in the wine, demonstrating a systematic understanding of the behavior of ingredients throughout the entire process.

[0052] The present invention provides a production process for jujube kernel wine, which has the following beneficial effects: 1. This invention utilizes microencapsulation technology to structurally protect the jujube seed extract, achieving controlled release of active ingredients within the fermentation system and effectively improving the stability and environmental adaptability of functional factors. This structural design mitigates the damage to functional substances caused by factors such as high ethanol concentration and pH fluctuations in the alcohol base, enhancing the retention of ingredients throughout the fermentation process and demonstrating strong ingredient protection and controlled release capabilities.

[0053] 2. By incorporating microcapsules into the fermentation process of a wine base, the present invention allows the active substances to be gradually released within the microecological environment and participate in metabolic processes, significantly improving the flavor integration of the wine. This collaborative fermentation pathway demonstrates advantages in flavor regulation and bitterness neutralization, imparting a more harmonious sensory experience to the product and resolving the issues of flavor fragmentation and poor coordination found in traditional direct addition processes.

[0054] 3. By incorporating post-fermentation detection and control steps for functional ingredients, the present invention establishes a closed-loop quality control system from release to ingredient balance. Even with fluctuations in raw materials and subtle differences in fermentation processes, visual management and quantitative regulation of key functional ingredients are possible, enhancing the consistency and quality stability of the finished product, demonstrating excellent process controllability and end-user controllability.

[0055] 4. By using sodium alginate as the microcapsule wall material, the present invention effectively improves the stability of the microcapsule structure and the encapsulation efficiency of functional ingredients. Sodium alginate can form a stable gel network with various natural extracts, not only ensuring the slow release of the extracts but also enhancing physical protection during the fermentation process. The use of this ingredient prevents excessive decomposition of the encapsulated material during the long fermentation process, while ensuring the stability of the active ingredients throughout the brewing process. This provides superior functional ingredient retention in fermented alcoholic products and optimizes the flavor and quality of the wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 It is a production process flow chart of the present invention. DETAILED DESCRIPTION

[0057] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0058] Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods.

[0059] In order to better understand the present invention, the above method is described in detail below with reference to specific examples.

[0060] Example 1: After manual cleaning of the sour jujube kernels, wash them twice with clean water for 2 minutes each time at room temperature. Dry the washed sour jujube kernels in hot air at 45°C for 6 hours until the moisture content is ≤10%, and then cool them for later use.

[0061] Dried jujube seeds were defatted at 50°C for 2 hours, dried, pulverized, and sieved through a 70-mesh sieve. The jujube seed powder was mixed with 35% ethanol at a solid-liquid ratio of 1:12 and subjected to 30 kHz ultrasonic dynamic circulation extraction at 40°C and –0.07 MPa for 45 minutes. The resulting extract was filtered and concentrated below 50°C to 1 / 3 of its original volume to obtain a concentrated jujube seed extract.

[0062] The extract was mixed with a 1.5% sodium alginate solution in a 1:4 ratio to form an embedding solution. This embedding solution was then added dropwise at a rate of 1.5 mL / min to a 1.0% chitosan solution at a pH of 5.0 at room temperature of 22°C. After the gel microspheres formed, they were separated by centrifugation at 900 rpm for 12 minutes and dried at 35°C for 18 hours to obtain a microcapsule powder with an average particle size of approximately 120 μm.

[0063] Corn and rice are mixed as raw materials. Water is added in a ratio of 1:1.5, and 0.35% saccharifying enzyme is added. The mixture is liquefied at 32°C for 3 hours. 0.2% brewer's yeast is then added and anaerobically fermented at 30°C for 6 days. The base liquor is obtained after filtering and removing the residue.

[0064] The obtained microcapsule powder was mixed with the wine base in a mass ratio of 1:12, stirred evenly, and fermented at 30°C for 4 days. The residual embedding wall material and impurities were filtered to obtain the composite fermented wine.

[0065] The wine was tested for flavonoids, saponins, and total phenols, and found to be slightly below target. An appropriate amount of dilution solution was added to adjust the concentration to meet the target. The wine was then aged at 17°C for 45 days, filtered through a 0.45μm membrane, and sealed to yield the finished product, Suanzaoren kernel wine.

[0066] Example 2: Select fresh jujube kernels, remove the stems and impurities manually, rinse them with clean water twice, 3 minutes each time, dry them with hot air at 50℃ for 8 hours until the moisture content drops below 10%, and cool them for later use.

[0067] The pretreated seeds were defatted at 50°C for 3 hours, dried, pulverized, and sieved through an 80-mesh sieve. The powder was mixed with 40% ethanol at a solid-liquid ratio of 1:15 and extracted dynamically using 40kHz ultrasonic waves at 45°C and a negative pressure of -0.08 MPa for 60 minutes. The resulting extract was concentrated to 1 / 4 of its original volume to obtain a concentrated extract of the seeds.

[0068] The extract was mixed with a 2.0% sodium alginate solution at a volume ratio of 1:6, added dropwise at a controlled rate of 2 mL / min to a solution containing 1.5% chitosan at a pH of 5.5, maintained at 25°C. The mixture was centrifuged at 1000 rpm for 15 minutes and dried at 45°C for 24 hours to produce a microcapsule powder with a particle size of approximately 200 μm.

[0069] A mixture of corn and rice is mixed with water at a ratio of 1:1.8, and 0.5% saccharifying enzyme is added. The mixture is liquefied at 35°C for 4 hours. 0.3% high-ethanol-yielding brewer's yeast is added and fermented at 32°C for 8 days. After fermentation, the base liquor is filtered.

[0070] The prepared microcapsule powder was mixed with a wine base in a mass ratio of 1:10 and fermented at 32°C for 5 days. After fermentation, the clear liquid was filtered to obtain the composite wine.

[0071] After functional component testing, the content was slightly exceeded, so base wine was added to dilute and adjust the concentration. The wine was then aged at 20°C for 2 months, filtered through a 0.22μm membrane, and bottled to obtain the finished jujube kernel wine.

[0072] Example 3: Take the dried jujube kernels, remove any visible impurities and broken stems, rinse once with clean water for 1 minute, dry in a 40°C hot air environment for 4 hours until the moisture content is reduced to less than 10%, and then cool to room temperature.

[0073] The seeds of the Chinese date palm were defatted at 40°C for 1.5 hours, dried, and ground into powder, passing through a 60-mesh sieve. The mixture was mixed with 30% ethanol at a solid-liquid ratio of 1:10 and extracted with a 20kHz ultrasonic dynamic circulation system at 35°C and –0.05 MPa for 30 minutes. The extract was concentrated at 45°C to one-third of its original volume, yielding a thick extract.

[0074] The extract was mixed with a 1.0% sodium alginate solution in a 1:3 ratio and added dropwise at a rate of 1 mL / min to a pH 4.5 solution containing 0.5% chitosan at room temperature (20°C). After microspheres formed, they were centrifuged at 800 rpm for 10 minutes and dried at 35°C for 12 hours to obtain microcapsule powder with a particle size of approximately 50 μm.

[0075] Mix corn and rice with water at a ratio of 1:1.2, add 0.2% saccharifying enzyme, and liquefy at 30°C for 2 hours. Add 0.1% brewer's yeast and ferment at 28°C for 5 days. Filter the fermented liquid to form the base wine.

[0076] The microcapsule powder was mixed with a base alcoholic beverage in a mass ratio of 1:15 and fermented at 28°C for 3 days. The alcoholic beverage was filtered. Testing revealed slightly low levels of various functional ingredients, so a small amount of concentrated extract was added to adjust the concentration.

[0077] Finally, the wine is aged at 15°C for one month, filtered to a precision of 0.65 μm, and then bottled and sealed to form the finished jujube kernel wine.

[0078] Comparative Example 1: Compared with Example 1, the difference is that the microcapsule embedding treatment of the jujube seed extract is not performed, the jujube seed extract is directly concentrated and then added to the wine base for complex fermentation, and the rest are the same.

[0079] Comparative Example 2: Compared with Example 1, the difference is that sodium alginate is removed during the microcapsule embedding process, and only the extract is diluted with water and added dropwise, and the rest are the same.

[0080] Comparative Example 3: Compared with Example 1, the difference is that the microcapsule powder is not mixed with the wine base and then subjected to anaerobic fermentation at 28°C to 32°C. Instead, it is directly filtered after mixing, the compound fermentation step is omitted, and the aging stage is entered. The rest are the same.

[0081] Comparative Example 4: Compared with Example 1, the difference is that the fermented wine body does not undergo functional component detection and regulation treatment and directly enters the aging stage, and the rest are the same.

[0082] Experiment 1: Experimental samples: Sample A: the wine obtained in Example 1; Sample B: the wine obtained in Comparative Example 1; Sample C: the wine obtained in Comparative Example 2.

[0083] Experimental steps: 1. Sample preparation: Each group of wine samples were sampled after fermentation was completed and stored away from light for future use.

[0084] 2. Preprocessing: 10 mL of wine sample was taken from each group, and liquid-liquid extraction was performed using ethyl acetate. After concentration, the sample was dissolved in methanol for later use.

[0085] 3. Quantitative analysis of functional components: Determination of total flavonoids: NaNO2-Al(NO3)3-NaOH colorimetric method was used to measure absorbance at a wavelength of 510 nm; Determination of total saponins: color development was performed using the vanillin-perchloric acid method, and the absorbance was measured at 540 nm; Determination of total phenolics: Folin-Ciocalteu reagent method, reading at a wavelength of 760 nm.

[0086] 4. Calculate retention rate: Based on the functional component content of the extract from the original feed before fermentation, the retention percentage of each component in the wine after fermentation is calculated.

[0087] 5. Repeatability verification: Each sample was measured three times in parallel, and the average value was taken with one decimal place retained.

[0088] The experimental results are shown in Table 1: Table 1: Comparison of functional component retention rate (%) in Example 1 and comparative example samples In this experiment, the retention rate of functional ingredients in Example 1 and a comparative example sample without encapsulation or removal of key encapsulation components were measured to demonstrate the effectiveness of microencapsulation technology in protecting ingredients in practical applications. In Example 1, the retention rates of flavonoids, saponins, and total phenols in the resulting wine, including those from the comparative example, were higher than those in the comparative example, demonstrating that the encapsulation structure effectively reduces the loss of functional ingredients due to oxidation, degradation, or interactions during the fermentation process.

[0089] Furthermore, in Comparative Example 1, the extract was added directly without encapsulation. While a wine body was formed, the functional components were significantly depleted, reflecting the lack of structural protection of the active substances in the high-ethanol environment, making them susceptible to solvent solubility and various reaction factors in the fermentation system. While encapsulation was performed in Comparative Example 2, the gel skeleton support of sodium alginate was lacking, relying solely on the dropwise addition of the aqueous diluent. This resulted in a loose structure and a lack of crosslinking stability, resulting in significantly insufficient encapsulation efficiency and control over component release.

[0090] The above analysis demonstrates that, within the technical approach outlined by this invention, the introduction of composite wall materials and the construction of a stable structure are key factors in achieving steady-state release of functional ingredients. The resulting process not only helps maintain effective concentrations of active ingredients during the fermentation phase but also provides a foundation for subsequent ingredient regulation and flavor integration, demonstrating the coordinated role of the complex fermentation process in integrating function and structure.

[0091] Experiment 2: Experimental samples: Sample D: the wine obtained in Example 1; Sample E: the wine obtained in Comparative Example 3.

[0092] Experimental steps: 1. Sample processing Three bottles of samples were taken from each group (independent batches), 5 mL was taken from each, and suspended particles were removed by filtration for the determination of flavor components and bitter components.

[0093] 2. Flavor component determination (gas chromatography GC-FID) Static headspace sampling was used to determine the relative contents of major flavor substances (represented by ethyl acetate, phenylethanol, etc.); The content is expressed in mg / L and is used to reflect the wine's ability to release volatile aromas.

[0094] 3. Determination of bitter substances (HPLC) Total alkaloids were estimated indirectly using the iodine titration method; Bitter amino acids (leucine, valine, etc.) are quantitatively analyzed by HPLC columns; The resulting concentrations were used to evaluate changes in the source of bitterness.

[0095] 4. Results Statistics Each measurement was repeated 3 times, and the decimal place was retained.

[0096] The experimental results are shown in Table 2: Table 2: Comparative data of flavor and bitter substances between Example 1 and Comparative Example 3 This experiment compared and analyzed the effects of compound fermentation processes on the harmony of wine, using the content of flavor- and bitterness-related substances as the evaluation basis. The results showed that the content of typical aroma components, such as ethyl acetate and phenylethyl alcohol, was generally higher in Example 1 than in Comparative Example 3. This suggests that in the fermentation system involving microcapsules and a wine base, some aroma precursors are more fully released and transformed, forming a richer and more balanced aroma structure. The mechanism of aroma formation is closely related to the microbial conversion of phenolic and alcoholic substrates during fermentation. The gradual release of microcapsules provides a gentle and long-lasting reaction foundation for this conversion, helping to avoid flavor imbalance or aroma masking.

[0097] In contrast, Comparative Example 3, without undergoing a post-mix fermentation process, was directly filtered and entered the aging stage, resulting in limited aroma production and a lower aromatic content. Furthermore, the total alkaloid and bitter amino acid contents in this wine were significantly higher than those in Example 1, reflecting that in the absence of fermentation regulation, some bitter components were not effectively degraded or transformed, remaining in the wine and enhancing the astringency and inharmoniousness of the taste. Fermentation, as a metabolically regulated process, not only promotes the release of flavor substances but also provides a certain degree of sustained release and neutralization of bitter factors, thereby optimizing the overall sensory experience.

[0098] In summary, compound fermentation not only reflects the full fusion process between the microcapsule structure and the wine base, but also improves it to a certain extent.

[0099] Experiment 3: Experimental samples: Sample F: finished wine of Example 1; Sample G: finished wine of Comparative Example 4.

[0100] Experimental steps: 1. Batch sampling Each group of wine samples were sampled after fermentation was completed and stored away from light for future use.

[0101] 2. Preprocessing Take 10 mL of sample from each bottle and pre-treat it with standard reagents from the same batch. After removing impurities, dissolve it in methanol and set aside.

[0102] 3. Composition determination method Total flavonoids content: measured by aluminum salt colorimetric method at a wavelength of 510 nm; Total saponin content: determined by vanillin-perchloric acid colorimetric method at a wavelength of 540 nm; Total phenol content: The Folin-Ciocalteu method was used to determine the colorimetric content at a wavelength of 760 nm.

[0103] 4. Data Recording and Evaluation Indicators Each sample was measured three times in parallel, and the average value was taken with one decimal place retained.

[0104] The experimental results are shown in Table 3: Table 3: Comparison of the average content of functional components in Example 1 and Comparative Example 4 (mg / 100mL) This experiment used the average content of functional ingredients (flavonoids, saponins, and total phenols) in finished wine as a metric to compare and analyze the impact of testing and control treatment on final product consistency. The results showed that the content of each functional ingredient in Example 1 was not only high overall, but also exhibited minimal batch-to-batch fluctuations, demonstrating good ingredient stability. However, the functional ingredient content in Comparative Example 4 declined significantly, reflecting that without control treatment, product quality is susceptible to fluctuations in the front-end fermentation and release processes, resulting in poor stability.

[0105] In fermentation systems, microencapsulation helps achieve sustained release and protection of functional ingredients. However, due to raw material variations, fermentation process uncertainties, and microscopic variations in release rates, variations in the functional ingredients ultimately released into the wine can still occur. Therefore, post-fermentation testing is implemented to quantitatively assess the concentrations of key ingredients and, through appropriate supplementation or adjustment, achieve closed-loop control of finished product quality. This control process not only improves the target ingredient's compliance rate but also effectively reduces batch-to-batch variability caused by natural release.

[0106] From the perspective of the overall process mechanism, the functional ingredient regulation step, along with the earlier encapsulation-release and compound fermentation processes, forms a mutually complementary technical system. This processing step strengthens the regulatory capabilities of the process chain, ensuring that key active factors remain within a controllable range after the sustained-release-conversion-release process, thus ensuring the functional stability and consistency of the product. This continuous path from structural protection to precise regulation reflects the systematic consideration of ingredient control in the functional fermentation system and further supports the reliability of the product in terms of standardized output and functional positioning.

[0107] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A production process for jujube kernel wine, characterized in that: The following steps are involved: Pre-treating the spinach seeds; The pretreated Chinese jujube seeds are crushed and extracted to obtain a Chinese jujube seed extract; microcapsule embedding the jujube seed extract to obtain microcapsule powder; Using yeast fermentation to prepare wine base; adding the microcapsule powder to a wine base for complex fermentation; The functional component content of the wine obtained by fermentation is regulated, and the wine is aged, filtered and bottled to obtain the sour jujube kernel wine.

2. The production process of a jujube kernel wine according to claim 1, characterized in that: The step of pre-treating the sour jujube seeds comprises: The sour jujube kernels are subjected to impurity removal treatment to remove fruit stem fragments and impurities; Wash the removed jujube kernels with clean water 1 to 2 times, each time for 1 to 3 minutes; Dry the washed sour jujube kernels in hot air at 40-50°C for 4-8 hours until the moisture content is no more than 10%. After drying, cool to room temperature.

3. The production process of a jujube kernel wine according to claim 1, characterized in that: The step of crushing and extracting the pretreated wild jujube seeds to obtain the wild jujube seed extract comprises: The pretreated sour jujube kernels are subjected to degreasing treatment at 40°C to 50°C for 1.5 to 3 hours; The defatted Chinese jujube kernels are dried, crushed, and sieved through a 60-80 mesh sieve to obtain Chinese jujube kernel powder; The jujube seed powder is mixed with 30% to 40% ethanol by volume at a material-liquid ratio of 1:10 to 1:15 to form a mixed solution; The mixed solution was subjected to dynamic cyclic extraction using 20-40 kHz ultrasonic waves at a temperature of 35-45°C and a negative pressure of -0.05-0.08 MPa for 30-60 minutes. After the extraction is completed, the extract is filtered and concentrated to 1 / 3 to 1 / 4 of the original volume under the condition of not more than 50° C. to obtain the jujube seed extract.

4. The production process of a jujube kernel wine according to claim 1, characterized in that: The step of subjecting the extract to microcapsule embedding treatment to obtain microcapsule powder comprises: The jujube seed extract and a sodium alginate solution with a mass concentration of 1.0% to 2.0% are mixed uniformly at a volume ratio of 1:3 to 1:6 to form an embedding solution; The embedding solution is added dropwise at a rate of 1 to 2 mL / min to a chitosan solution having a mass concentration of 0.5% to 1.5% and a pH of 4.5 to 5.5 to form gel microspheres at room temperature; The obtained gel microspheres are centrifuged at 800-1000 rpm for 10-15 minutes, and dried at 35-45° C. for 12-24 hours to obtain microcapsule powder with a particle size of 50-200 μm.

5. The production process of a jujube kernel wine according to claim 4, characterized in that: The room temperature condition is 20°C to 25°C.

6. The production process of a jujube kernel wine according to claim 1, characterized in that: The step of preparing the wine base by yeast fermentation comprises: The grain raw materials are crushed and mixed with water to prepare saccharification liquid according to the mass ratio of the grain raw materials to water of 1:1.2 to 1:1.8; Adding saccharifying enzyme to the saccharified liquid at 30°C to 35°C to carry out liquefaction reaction for 2 to 4 hours; Add active dry yeast at an inoculation rate of 0.1% to 0.3% and perform anaerobically fermentation at 28°C to 32°C for 5 to 8 days; After fermentation, the residue is removed by filtration to obtain the wine base.

7. The production process of a jujube kernel wine according to claim 6, characterized in that: The added amount of the saccharifying enzyme is 0.2% to 0.5% of the mass of the grain raw material, and the yeast strain is a high-ethanol-yielding brewer's yeast.

8. The production process of a jujube kernel wine according to claim 1, characterized in that: The step of adding the microcapsule powder to the wine base for composite fermentation comprises: The obtained microcapsule powder is mixed with a wine base in a mass ratio of 1:10 to 1:15 to obtain a mixture; After the mixture is stirred evenly, anaerobic fermentation is carried out at a temperature of 28°C to 32°C for 3 to 5 days; After fermentation is completed, the fermentation liquid is filtered to remove microcapsule residue and other solid matter to obtain the wine body after complex fermentation.

9. The production process of a jujube kernel wine according to claim 1, characterized in that: The steps of regulating the content of functional components in the fermented wine, aging, filtering and bottling to obtain the jujube kernel wine include: The functional component content of the fermented wine is tested, and the concentration of the effective components of the jujube seeds in the wine is adjusted according to the test results; Aging the regulated wine at a temperature of 15°C to 20°C for 1 to 2 months; After aging, filter the wine through a filter or membrane filter to remove residual solid matter and impurities; The filtered wine is bottled, sealed and packaged to obtain the final sour jujube kernel wine.

10. The production process of a jujube kernel wine according to claim 1, characterized in that: The standards for the content of the functional ingredients are: saponin content not less than 0.5 g / L, flavonoid content not less than 0.3 g / L, and total phenol content not less than 1.0 g / L.

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