Asparagus and peach compound fruit wine and preparation method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to asparagus and peach compound fruit wine and a preparation method thereof. The preparation method at least comprises the following steps: 1) raw material treatment; 2) performing enzymolysis; (3) fermenting; 4) sterilizing the compound fruit wine; 5) biological deacidification; (6) ageing; 7) clarifying the fruit wine; and 8) sterilizing and filling. The method solves the technical problems of turbid composite fruit wine, inharmonious flavor and the like, and is more suitable for industrial production.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to asparagus and peach compound fruit wine and a preparation method thereof. Background Art

[0002] The peach, also known as the longevity peach, fairy peach, or flat peach, is a small deciduous tree in the genus Prunus in the Rosaceae family. Native to my country, it has been cultivated for over 3,000 years. It is primarily distributed in North China, East China, and Northwest China, with Shandong, Hebei, and Shaanxi provinces being particularly renowned. Peach trees are light-loving and drought-tolerant, with strong adaptability, growing best in well-drained sandy loam. They bloom from March to April and ripen from June to August. Ripe peaches have soft, juicy flesh rich in various nutrients. Every 100 grams of flesh contains 6.6 mg of vitamin C, 190 mg of potassium, 1.5 g of dietary fiber, and abundant beta-carotene and polyphenols. These fruits offer antioxidant, laxative, and blood-tonifying benefits. Besides being enjoyed fresh, peaches are particularly well-suited for winemaking due to their high sugar content (8%-12%), moderate acidity (pH 3.5-4.0), and rich fruity aroma. Peach wine is crystal clear. It not only retains the sweet aroma of fresh peaches, but also produces richer flavor substances through fermentation. It has become a new favorite in the fruit wine market in recent years.

[0003] Green asparagus, also known as Asparagus officinalis and Asparagus beard vegetable, is a perennial herbaceous plant of the genus Asparagus in the Asparagaceae family. In my country, it is primarily distributed in coastal areas such as Shandong, Jiangsu, and Fujian, as well as in northern provinces such as Shanxi and Hebei. Heze County in Shandong and Fengxian County in Jiangsu are considered prime production areas. Green asparagus prefers a cool climate and is highly cold-resistant. Its tender, emerald green stems, which sprout in spring, are crisp and tender, making it a highly prized high-end seasonal vegetable. Green asparagus boasts significant nutritional benefits, being rich in folate, vitamin K, and dietary fiber. Its unique active ingredient, rutin, is over three times that of blueberries, and its asparagine content is among the highest among vegetables. It has antioxidant, immune-boosting, and blood pressure-regulating properties. Green asparagus is sweet and slightly bitter, and when fermented into fruit wine, it retains core nutrients like folate and rutin while also producing prebiotics. The resulting wine, with a translucent green body and refreshing herbal aroma, offers enhanced health benefits.

[0004] Traditional fruit wines are mostly made from a single fruit, resulting in a single aroma and flavor profile, which can easily produce a cloying or sour taste. They are nutritionally unbalanced, making it difficult to meet diverse health needs. Fermentation stability is poor, making it difficult to control alcohol content and flavor consistency. A single raw material contains limited active ingredients, making it difficult to significantly enhance health functions such as antioxidants and metabolic regulation. Compound fruit wine, on the other hand, combines the advantages and characteristics of various fruit wines to create a wine with a rich color, aroma, and unique flavor. This achieves nutritional complementarity and synergy, flavor reconstruction, and coordinated functional upgrades, improving the health value and palatability of the wine. Currently, there is no research on peach-asparagus compound fruit wine and its preparation methods, both domestically and internationally. Summary of the Invention

[0005] To solve the above problems, the present invention provides a method for preparing a compound fruit wine, comprising the following steps:

[0006] 1. Raw material selection: Select peaches with a maturity of 87% to 95% and young green asparagus as the raw materials to be processed;

[0007] 2. Fruit and vegetable juice preparation: wash, cut and pulp the peaches; wash and juice the asparagus;

[0008] 3. Enzymatic hydrolysis: Mix peach juice and asparagus juice, add pectinase and cellulase, and hydrolyze for 3-4 hours. After cooling to room temperature, filter with gauze.

[0009] 4. Fermentation: The fermentation process adopts staged temperature-controlled fermentation. The enzymatically hydrolyzed fruit and vegetable juice is put into the fermentation tank. Sugar is added to the fruit and vegetable juice solution based on the quality information and sweetness information of the juice solution. The pH is adjusted to 3.4-3.6. A preservative and acid protease are added to ferment;

[0010] 5. Sterilization: Use pasteurization method to sterilize the compound fruit wine after fermentation at 70-75℃ for 20-30min;

[0011] 6. Biological acid reduction: Add plant lactic acid bacteria and culture at 26-28°C for 4-6 days. Monitor the pH in real time and maintain the pH at 4.0-5.0 by feeding to achieve biological acid reduction.

[0012] 7. Aging: Add bentonite to the compound fruit wine for aging, and age it at 10-16°C for more than half a year;

[0013] 8. Clarification: The clarification process uses low-temperature clarification. Chitosan and bentonite are added to the wine, stirred slowly for 30 to 50 minutes, cooled to 8-10°C, allowed to stand for 48 hours, and the supernatant is collected.

[0014] 9. Sterilization and filling: Before filling, the empty bottles are sterilized first. The wine is sterilized at 121℃ for 10-15s, cooled to 50-55℃ for filling and sealing, and then sterilized again at 65℃, filled and capped.

[0015] Furthermore, in step 3, the mass ratio of peach juice to asparagus juice is 7:3-6:4.

[0016] Furthermore, in step 3, the amount of pectinase added is 0.04% to 0.08% of the total mass, and the amount of cellulase added is 0.02% to 0.06% of the total mass.

[0017] Furthermore, in step 3, gauze is used for primary filtration, and the pore size of the gauze is 120 meshes.

[0018] Furthermore, in step S4, the primary fermentation temperature is 24-28° C., and the time is 8-10 days; the secondary fermentation temperature is 16-22° C., and the time is 20-25 days.

[0019] Furthermore, in step S4, the amount of acidic protease added is 3-5 U / g, and it is added all at once when the fermentation tank is filled to 1 / 3.

[0020] Furthermore, in step S6, the inoculation amount of the acid-reducing bacteria liquid is 5% to 7%.

[0021] Furthermore, in step S7, the mass of bentonite added to the compound fruit wine is 0.14-0.36 g / L.

[0022] Furthermore, in step S8, the amount of chitosan added is 0.2-0.4 g / L, and the amount of bentonite added is 0.6-1.0 g / L.

[0023] The present invention also provides a compound fruit wine prepared by the above preparation method.

[0024] The present invention has the following beneficial effects:

[0025] The invention solves the technical problems of turbidity and inconsistent flavor of compound fruit wine by optimizing the ratio of raw materials and performing segmented temperature-controlled fermentation, and is more suitable for industrial production. DETAILED DESCRIPTION

[0026] Various exemplary embodiments of the present invention are now described in detail. Unless otherwise specified, the methods in the examples are conventional methods. Unless otherwise specified, the reagents used are conventional commercially available reagents or reagents prepared using conventional methods. This detailed description should not be considered a limitation of the present invention, but rather should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0027] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0028] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0029] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0030] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0031] Example 1: A process for preparing peach-asparagus composite wine, comprising the following steps:

[0032] S1. Raw material selection: Select peaches with a maturity of 87%, with soft flesh but no soft rot, insect infestation, bruises, or mold spots; select young green asparagus with tightly closed tips and no forks, bright green and uniform, and no yellowing, as the raw materials to be processed.

[0033] S2. Fruit and vegetable juice preparation: Wash, cut and pulp the peaches; wash and juice the asparagus.

[0034] S3. Enzymatic hydrolysis: Peach juice and asparagus juice were mixed in a ratio of 7:3, 0.06% pectinase and 0.044% cellulase were added, and the mixture was enzymatically hydrolyzed for 3 h. After cooling to room temperature, the mixture was filtered through 120-mesh gauze.

[0035] The addition of pectinase and cellulase in the present invention can synergistically destroy the integrity of the cell wall, hydrolyze pectin and cellulose, decompose pectin, and improve juice yield and clarity. The enzymatic removal of the fishy smell of asparagus can complement the sugar and acidity of peaches, enhancing the flavor of the complex fruit wine.

[0036] S4. Fermentation: The fermentation process adopts staged temperature-controlled fermentation. The fruit and vegetable juice after enzymatic hydrolysis is put into the fermentation tank. The amount of sugar added is calculated based on 17g / L of sugar producing 1° alcohol, so that the alcohol content is about 11% (V / V). The pH is adjusted to 3.4, and potassium metabisulfite is added to a concentration of 36mg / L and an acid protease concentration of 3U / g. The first fermentation temperature is controlled at 24°C for 10 days, and the second fermentation temperature is controlled at 16°C for 25 days.

[0037] The present invention adopts staged temperature-controlled fermentation. During the first fermentation, high temperature promotes pectinase and cellulase to decompose fiber, releasing asparagine in asparagus and polyphenols in peach; the low temperature environment of the second fermentation protects heat-sensitive ingredients such as vitamin C and flavonoids from being destroyed.

[0038] S5. Sterilization: Use pasteurization method to sterilize the compound fruit wine after fermentation at 70°C for 20 minutes.

[0039] S6. Biological acid reduction: Add plant lactic acid bacteria with an inoculation rate of 5%, culture at 26°C for 6 days, monitor the pH in real time, and maintain pH 5.0 by feeding. After the acid reduction is completed, cool to 8°C and remove the bacteria by centrifugation.

[0040] The invention adds lactic acid bacteria to convert malic acid in peaches into lactic acid with a softer taste, thereby reducing the total acidity and improving the sensory score without losing the fruity aroma.

[0041] S7. Aging: Add 0.14 g / L of bentonite to the compound fruit wine for aging, and age it at 16° C. for more than half a year.

[0042] S8. Clarification: The clarification process adopts low-temperature clarification. Chitosan and bentonite are added to the fruit wine in amounts of 0.2 g / L and 1.0 g / L respectively. The wine is stirred slowly for 30 minutes, cooled to 8°C, allowed to stand for 48 hours, and the supernatant is collected.

[0043] The invention adds a natural clarifier and combines it with the charged colloid to accelerate flocculation, achieves the effect of multi-stage composite clarification, improves the light transmittance of the fruit wine and shortens the sedimentation time.

[0044] S9. Sterilization and filling: Before filling, the empty bottles are sterilized first. The wine is sterilized at 121℃ for 10s, cooled to 50℃ for filling and sealing, and then sterilized again at 65℃, filled and capped.

[0045] Example 2: A process for preparing peach-asparagus composite wine, comprising the following steps:

[0046] S1. Raw material selection: Select peaches that are 90% mature, with soft flesh but free of rot, insect bites, bruises, or mold. Select young green asparagus with tightly closed tips and no forks, bright green and uniform, without yellowing, as the raw materials to be processed.

[0047] S2. Fruit and vegetable juice preparation: Wash, cut and pulp the peaches; wash and juice the asparagus.

[0048] S3. Enzymatic hydrolysis: Mix peach juice and asparagus juice in a ratio of 7:3, add 0.08% pectinase and 0.02% cellulase, and perform enzymatic hydrolysis for 3.5 h. After cooling to room temperature, filter with 120-mesh gauze.

[0049] S4. Fermentation: The fermentation process adopts staged temperature-controlled fermentation. The fruit and vegetable juice after enzymatic hydrolysis is put into the fermentation tank. The amount of sugar added is calculated based on 17g / L of sugar producing 1° alcohol, so that the alcohol content is about 12% (V / V). The pH is adjusted to 3.5, and potassium metabisulfite is added to a concentration of 39mg / L and an acid protease concentration of 4U / g. The first fermentation temperature is controlled at 26°C for 9 days, and the second fermentation temperature is controlled at 19°C for 23 days.

[0050] S5. Sterilization: Use pasteurization method to sterilize the compound fruit wine after fermentation at 72°C for 25 minutes.

[0051] S6. Biological acid reduction: Add plant lactic acid bacteria with an inoculation capacity of 6%, culture at 27°C for 5 days, monitor the pH in real time, and maintain pH 4.5 by feeding. After the acid reduction is completed, cool to 6°C and remove the bacteria by centrifugation.

[0052] S7. Aging: Add 0.25 g / L of bentonite to the compound fruit wine for aging, and age it at 13° C. for more than half a year.

[0053] S8. Clarification: The clarification process adopts low-temperature clarification. Chitosan and bentonite are added to the fruit wine in amounts of 0.3 g / L and 0.8 g / L respectively. The wine is stirred slowly for 40 minutes, cooled to 9°C, allowed to stand for 48 hours, and the supernatant is taken.

[0054] S9. Sterilization and filling: Before filling, the empty bottles are sterilized first. The wine is sterilized at 121℃ for 15s, cooled to 53℃ for filling and sealing, and then sterilized again at 65℃, filled and capped.

[0055] Example 3: A process for preparing peach-asparagus composite fruit wine, comprising the following steps:

[0056] S1. Raw material selection: Select peaches with a maturity of 95%, with soft flesh but no soft rot, insect infestation, bruises or mold spots; select young green asparagus with tightly closed tips and no forks, bright green and uniform, without yellowing, as the raw materials to be processed.

[0057] S2. Fruit and vegetable juice preparation: Wash, cut and pulp the peaches; wash and juice the asparagus.

[0058] S3. Enzymatic hydrolysis: Peach juice and asparagus juice were mixed in a ratio of 6:4, 0.04% pectinase and 0.06% cellulase were added, and the mixture was enzymatically hydrolyzed for 4 h. After cooling to room temperature, the mixture was filtered through 120-mesh gauze.

[0059] S4. Fermentation: The fermentation process adopts staged temperature-controlled fermentation. The fruit and vegetable juice after enzymatic hydrolysis is put into the fermentation tank. The amount of sugar added is calculated based on 17g / L of sugar producing 1° alcohol, so that the alcohol content is about 13% (V / V). The pH is adjusted to 3.6, and potassium metabisulfite is added to a concentration of 42mg / L and an acid protease concentration of 5U / g. The first fermentation temperature is controlled at 28°C for 8 days, and the second fermentation temperature is controlled at 22°C for 20 days.

[0060] S5. Sterilization: Use pasteurization method to sterilize the compound fruit wine after fermentation at 75°C for 30 minutes.

[0061] S6. Biological acid reduction: Add plant lactic acid bacteria with an inoculation capacity of 7%, culture at 28°C for 4 days, monitor the pH in real time, and maintain pH 4.0 by feeding. After the acid reduction is completed, cool to 4°C and remove the bacteria by centrifugation.

[0062] S7. Aging: Add 0.36 g / L of bentonite to the compound fruit wine for aging, and age it at 10° C. for more than half a year.

[0063] S8. Clarification: The clarification process adopts low-temperature clarification. Chitosan and bentonite are added to the fruit wine in amounts of 0.4 g / L and 0.6 g / L respectively. The wine is stirred slowly for 50 minutes, cooled to 10°C, allowed to stand for 48 hours, and the supernatant is collected.

[0064] S9. Sterilization and filling: Before filling, the empty bottles are sterilized first. The wine is sterilized at 121℃ for 15s, cooled to 55℃ for filling and sealing, and then sterilized again at 65℃, filled and capped.

[0065] In the above embodiments 1-3, steps S1-S2 are raw material processing processes; step S3 is an enzymatic hydrolysis process; S4 is a staged temperature-controlled fermentation process; S5 is a sterilization process; S6 is a biological acid reduction process; S7 is an aging process; S8 is a clarification process; and S9 is a sterilization and filling process.

[0066] The present invention also provides an asparagus and peach compound fruit wine, which is prepared by taking asparagus and peaches as raw materials and through steps S1-S8.

[0067] The product advantages of the asparagus peach composite fruit wine prepared by the above steps of the present invention are compared with the asparagus peach wine prepared in the prior art (using the asparagus peach processing method disclosed in application number CN101701170A).

[0068] Table 1 is a comparison table of the sensory advantages of the asparagus peach compound fruit wine prepared by the present invention and the asparagus peach wine prepared by the prior art.

[0069] Table 1 Comparison of sensory advantages

[0070]

[0071] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing a compound fruit wine, characterized in that: The following steps are involved:

1. Raw material selection: Select peaches with a maturity of 87% to 95% and young green asparagus as the raw materials to be processed; 2. Fruit and vegetable juice preparation: wash, cut and pulp the peaches; wash and juice the asparagus; 3. Enzymatic hydrolysis: Mix peach juice and asparagus juice, add pectinase and cellulase, and hydrolyze for 3-4 hours. After cooling to room temperature, filter with gauze.

4. Fermentation: The fermentation process adopts staged temperature-controlled fermentation. The enzymatically hydrolyzed fruit and vegetable juice is put into the fermentation tank. Sugar is added to the fruit and vegetable juice solution based on the quality information and sweetness information of the juice solution. The pH is adjusted to 3.4-3.

6. A preservative and acid protease are added to ferment; 5. Sterilization: Use pasteurization method to sterilize the compound fruit wine after fermentation at 70-75℃ for 20-30min; 6. Biological acid reduction: Add plant lactic acid bacteria and culture at 26-28°C for 4-6 days. Monitor the pH in real time and maintain the pH at 4.0-5.0 by feeding to achieve biological acid reduction.

7. Aging: Add bentonite to the compound fruit wine for aging, and age it at 10-16°C for more than half a year; 8. Clarification: The clarification process uses low-temperature clarification. Chitosan and bentonite are added to the wine, stirred slowly for 30 to 50 minutes, cooled to 8-10°C, allowed to stand for 48 hours, and the supernatant is collected.

9. Sterilization and filling: Before filling, the empty bottles are sterilized first. The wine is sterilized at 121℃ for 10-15s, cooled to 50-55℃ for filling and sealing, and then sterilized again at 65℃, filled and capped.

2. The method according to claim 1, characterized in that In step 3, the mass ratio of peach juice to asparagus juice is 7:3-6:

4.

3. The method according to claim 1, characterized in that In step 3, the amount of pectinase added is 0.04% to 0.08% of the total mass, and the amount of cellulase added is 0.02% to 0.06% of the total mass.

4. The method according to claim 1, wherein In the step 3, gauze is used for primary filtration, and the pore size of the gauze is 120 meshes.

5. The method according to claim 1, wherein In step S4, the primary fermentation temperature is 24-28° C. and the time is 8-10 days; the secondary fermentation temperature is 16-22° C. and the time is 20-25 days.

6. The method according to claim 1, wherein In step S4, the amount of acidic protease added is 3-5 U / g, and it is added all at once when the fermentation tank is filled to 1 / 3.

7. The method according to claim 1, characterized in that In step S6, the inoculation amount of the acid-reducing bacteria liquid is 5% to 7%.

8. The method according to claim 1, characterized in that In step S7, the mass of bentonite added to the composite fruit wine is 0.14-0.36 g / L.

9. The method according to claim 1, characterized in that In step S8, the amount of chitosan added is 0.2-0.4 g / L, and the amount of bentonite added is 0.6-1.0 g / L.

10. A compound fruit wine, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.

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