Sweet-scented osmanthus and mulberry fruit wine and preparation process thereof
Through the mixed fermentation and jam process of osmanthus and white mulberry, the problem of unstable quality of mulberry wine was solved, and efficient and low-cost production of osmanthus mulberry wine was achieved, which improved the quality and market competitiveness of the wine.
Patent Information
- Application Number
- CN202510842897.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-23
- Publication Date
- 2025-09-23
AI Technical Summary
During the development process, existing mulberry wine lacks the formula for aging with osmanthus, and the fermentation process is immature, resulting in unstable quality of the wine. The distillation method causes the loss of nutrients, and the industrial production cost is high.
Osmanthus fragrans and white mulberry were mixed and fermented in a ratio of 244.5:1:31.3. Combined with the jam fermentation process, the optimal fermentation parameters were determined, the fermentation time was shortened, special yeast for fruit wine was used, the distillation steps were reduced, and the quality and stability of the fruit wine were improved.
Develop osmanthus mulberry wine with clear and transparent appearance and mellow taste, shorten fermentation time, retain nutrients, reduce energy consumption, improve the market competitiveness and economic benefits of fruit wine, and promote agricultural development.
Smart Images
Figure CN120682896A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to fruit wine and a preparation process thereof, in particular to osmanthus and mulberry fruit wine and a preparation process thereof. Background Art
[0002] At present, there is a lack of osmanthus mulberry wine formula for aging with osmanthus in the development process of mulberry wine, and the fermentation and aging process developed by the project team, which effectively improves the quality and stability of the wine; there is a lack of engineered mulberry wine special brewing yeast; mulberry wine mostly adopts distillation, which causes waste of trace elements and effective ingredients in the wine. The fruit wine provided by the present invention uses the method of jam fermentation to retain the active ingredients of the wine; at the same time, the traditional fermentation process requires multiple inversions and long-term aging (such as 3-6 months or more), and relies on the distillation step, which consumes a lot of energy and has a high cost for industrial production. The fruit wine provided by the present invention adopts mulberries and dry osmanthus mixed direct fermentation to avoid nutrient loss caused by distillation and reduce energy consumption. At present, mulberry wine also needs to be improved in terms of aging time, acid reduction technology, and mulberry fruit juice extraction technology at the technical level. Summary of the Invention
[0003] The invention provides an osmanthus-mulberry wine and a preparation process thereof. Osmanthus and white mulberries are used for the first time to develop the osmanthus-mulberry wine, and the optimal fermentation process parameters of the osmanthus-mulberry wine are determined.
[0004] The present invention provides an osmanthus-mulberry fruit wine, which comprises:
[0005] Mulberries, osmanthus and white sugar are made in the ratio of 244.5:1:31.3.
[0006] Another aspect of the present invention provides a process for preparing osmanthus-mulberry wine, comprising the steps of:
[0007] S1: Collect fresh mulberries, screen and clean them, crush them, and add appropriate regulators to make jam juice. The specific steps are as follows:
[0008] (1) Fruit selection: According to the production requirements of osmanthus mulberry wine, select mulberries with high maturity, no rot, no insect pests, and uniform and complete surface as raw materials, and put the mulberries that meet the requirements into a stainless steel basin for later use.
[0009] (2) Cleaning and soaking: Use running water to rinse the surface mud and sand, remove impurities from branches and leaves, drain and set aside.
[0010] (3) Crushing, Stemming, and Pulping: Use a crusher to press the mulberries (retaining the pulp and juice) and remove the stems. Be careful to adjust the roller spacing. (Solid-to-liquid ratio: 1:1.5 (g / mL)) Store at 4°C until ready for use.
[0011] (4) Water treatment: Use microporous water filters to filter out mud and odor from tap water, reduce the hardness of the water, and turn it into drinking water.
[0012] (5) Ingredient adjustment: White sugar is used as a regulator of sugar content.
[0013] S2: Select fresh osmanthus flowers with strong fragrance and no mold or use dried golden osmanthus flowers for later use; when using dried golden osmanthus flowers, soak them in pure water for 10 minutes, remove impurities and drain.
[0014] S3: In a fermentation tank, mulberry, osmanthus and white sugar are weighed in the ratio of 244.5:1:31.3, and the corresponding weight portions are loaded into the fermentation tank in sequence, and placed in a workshop at 20°C for primary fermentation;
[0015] S4: The initial fermentation time is 6 days. The fermentation tank is inspected and stirred daily, and the temperature of the fermentation tank is cooled. The odorous gas is discharged during daily inspection and the tank is sealed. After the initial fermentation is completed, the fruit wine A is obtained;
[0016] S5: After filtering the original wine A, place it in a container and let it stand for 5.5 to 7.5 hours to allow the sediment inside the original wine A to settle. Take the supernatant and put it into the container to obtain the finished product liquid.
[0017] In summary, the present invention has the following beneficial effects compared to the prior art:
[0018] The present invention provides an osmanthus-mulberry wine and its preparation process. This is the first time that osmanthus-mulberry wine has been developed using osmanthus and white mulberries. The optimal fermentation process parameters for the wine have been determined. Ultimately, the resulting wine is clear and transparent, fragrant, and has a sweet and sour taste.
[0019] Osmanthus-flower mulberry wine can offset the flavor deficiencies of single-fruit wines, while also increasing the commercial value of mulberries, promoting the development of modern agriculture, and driving local rural revitalization. It can also meet diverse needs for nutrition, health, taste, and lifestyle, providing technical support for the industrialized production of osmanthus-flower mulberry wine. This is the first time that osmanthus-flower mulberry wine has been developed using osmanthus flowers and white mulberries, and the optimal fermentation process parameters for this wine have been determined. The development of osmanthus-flower mulberry wine has enormous market potential and competitiveness. Rapidly transforming low-priced mulberries into high-value-added osmanthus-flower mulberry wine not only increases farmers' income and creates more wealth for businesses, but also meets market demand for anti-fatigue mulberry wine, achieving significant economic and social benefits. Osmanthus-flower mulberry wine uses jam fermentation, significantly shortening fermentation time and preserving nutrients and trace elements. Using a wine-specific yeast for a faster fermentation start shortens pre-fermentation preparation time and reduces the risk of bacterial contamination. It can make the fruit wine have better flavor and quality and is also conducive to brewing high-alcohol fruit wine. It ensures the stability of the fruit wine quality and is conducive to large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:
[0021] Figure 1 The figure is a flow chart of the preparation process of osmanthus mulberry wine. DETAILED DESCRIPTION
[0022] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.
[0023] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form can also include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof.
[0024] Unless otherwise specifically stated, the relative arrangement of the parts and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention. At the same time, it should be understood that, for ease of description, the sizes of the various parts shown in the drawings are not drawn according to actual proportional relationships. The techniques, methods and equipment known to those of ordinary skill in the relevant art may not be discussed in detail, but where appropriate, the techniques, methods and equipment should be considered as part of the authorized specification. In all examples shown and discussed herein, any specific values should be interpreted as being merely exemplary and not as limitations. Therefore, other examples of the exemplary embodiments may have different values. It should be noted that similar numbers and letters represent similar items in the following figures, and therefore, once an item is defined in one figure, it does not need to be further discussed in subsequent figures.
[0025] The invention provides an osmanthus-mulberry fruit wine, which is prepared from mulberries, osmanthus and white sugar in a ratio of 244.5:1:31.3.
[0026] See also Figure 1 As shown, a process for preparing osmanthus mulberry wine comprises the following steps:
[0027] S1: Collect fresh mulberries, screen and clean them, crush them, and add appropriate regulators to make jam juice. The specific steps are as follows:
[0028] (1) Fruit selection: According to the production requirements of osmanthus mulberry wine, select mulberries with high maturity, no rot, no insect pests, and uniform and complete surface as raw materials, and put the mulberries that meet the requirements into a stainless steel basin for later use.
[0029] (2) Cleaning and soaking: Use running water to rinse the surface mud and sand, remove impurities from branches and leaves, drain and set aside.
[0030] (3) Crushing, Stemming, and Pulping: Use a crusher to press the mulberries (retaining the pulp and juice) and remove the stems. Be careful to adjust the roller spacing. (Solid-to-liquid ratio: 1:1.5 (g / mL)) Store at 4°C until ready for use.
[0031] (4) Water treatment: Use microporous water filters to filter out mud and odor from tap water, reduce the hardness of the water, and turn it into drinking water.
[0032] (5) Ingredient adjustment: White sugar is used as a regulator of sugar content.
[0033] S2: Select fresh osmanthus flowers with strong fragrance and no mold or use dried golden osmanthus flowers for later use; when using dried golden osmanthus flowers, soak them in pure water for 10 minutes, remove impurities and drain.
[0034] S3: In a fermentation tank, mulberry, osmanthus and white sugar are weighed in the ratio of 244.5:1:31.3, and the corresponding weight portions are loaded into the fermentation tank in sequence, and placed in a workshop at 20°C for primary fermentation;
[0035] S4: The initial fermentation time is 6 days. The fermentation tank is inspected and stirred daily, and the temperature of the fermentation tank is cooled. The odorous gas is discharged during daily inspection and the tank is sealed. After the initial fermentation is completed, the fruit wine A is obtained;
[0036] S5: After filtering the original wine A, place it in a container and let it stand for 5.5 to 7.5 hours to allow the sediment inside the original wine A to settle. Take the supernatant and put it into the container to obtain the finished product liquid.
[0037] As a preference, all containers and instruments need to be sterilized between each use.
[0038] The reliability of the osmanthus mulberry wine and its preparation process provided by the present invention is demonstrated in combination with experiments below:
[0039] 1. About the manufacturing process of osmanthus mulberry wine:
[0040] (1) First determine the fermentation time based on a single factor experiment;
[0041] Mulberry pulp was crushed to prepare an inoculum of 1.5 g / L, the fermentation temperature was 20°C, and 0.4 g / 100 mL of dried osmanthus was added. The pulp was taken from the fermentation for 2, 4, 6, 8, and 10 days, and filtered and clarified to obtain the base wine for the detection of indicators such as total flavonoids, total acid, total sugar, and alcohol content. Combined with sensory tasting, the optimal fermentation time was determined.
[0042] (2) A star-point design experiment was designed to investigate the effects of the initial fermentation temperature, fermentation time, sucrose addition, and yeast addition on the total sugar, total acid, alcohol content, flavonoid content, and sensory evaluation of white mulberry wine. Wine was brewed according to the designed 20-group plan, and two parallel experiments were performed in each group to ensure the specificity of the experiment. The alcohol content, flavonoid content, total sugar, and total acid content of the brewed wine were determined. The specific experimental process is shown in Table 1.
[0043] Table 1 Star point design table of osmanthus mulberry compound fruit wine
[0044]
[0045]
[0046] (3) The optimal fermentation process data was obtained through analysis with DesignExpert13 software. Three sets of parallel experiments were conducted using the obtained theoretical data. The verification results were basically consistent with the predicted results of the response surface test. In the fruit wine samples brewed under the optimal fermentation conditions, the total sugar content was measured by 3,5-dinitrosalicylic acid colorimetry, the alcohol content was measured by headspace gas chromatography, the total flavonoid content was measured by HPLC high performance liquid chromatography, the total acid content was measured by potentiometric titration, and the sensory evaluation was completed using an electronic nose and electronic tongue. The amino acid composition of the optimal fermentation process was also measured, and the content of fusel alcohol was determined by gas chromatography analysis.
[0047] 2. Post-processing and aging
[0048] (1) Filtration and clarification
[0049] Centrifugal fine filtration: Centrifuge (3000-4000r / min, 15 minutes) to separate fine impurities.
[0050] (2) Allocation
[0051] Sugar-acid balance: Add sugar (honey or sucrose) or citric acid to adjust the sweetness and sourness according to the taste of the finished product.
[0052] Aroma enhancement: A small amount of osmanthus essential oil (≤0.01%) can be added to enhance the aroma level.
[0053] (3) Filling and sterilization
[0054] Aseptic filling: Bottling is done in a clean room using an automatic filling machine, and the bottles are disinfected with 75% alcohol in advance.
[0055] Sealing treatment: After sealing, secondary pasteurization (60℃, 15 minutes) or ultra-high temperature instantaneous sterilization (UHT) is performed.
[0056] Through the above technical solution, osmanthus mulberry wine with stable color, harmonious aroma and refreshing taste can be produced on a large scale, taking into account both efficiency and quality.
[0057] 3. Specific Example of Mulberry Wine Brewing
[0058] 1. Design a single-factor experiment to determine the fermentation time
[0059] Mulberry pulp was crushed to prepare an inoculum with an inoculum amount of 1.5 g / L, the fermentation temperature was 20°C, and 0.4 g / 100 mL of dried osmanthus was added. The pulp was taken from the fermentation for 2d, 4d, 6d, 8d, and 10d, and filtered and clarified to obtain the base wine for the detection of total flavonoids, total acid, total sugar, alcohol content and other indicators. Combined with sensory tasting, the optimal fermentation time was determined to be 6d.
[0060] 2. Determine the optimal fermentation process based on central composite design-response surface analysis
[0061] (1) Effect of yeast inoculum on fermentation: Mulberry juice was squeezed and then inoculated at inoculum levels of 0.5 g / L, 1.0 g / L, 1.5 g / L, 2.0 g / L, and 2.5 g / L, respectively. The fermentation temperature was 20°C, and 0.4 g / 100 mL of dried osmanthus was added. After fermentation, the changes in total flavonoids, total acid, total sugar, and alcohol content were detected. The optimal inoculum level was determined based on sensory tasting.
[0062] (2) Effect of osmanthus fragrans addition on fermentation Mulberry juice was squeezed with an inoculation amount of 1.5 g / L and a fermentation temperature of 20°C. Dry osmanthus fragrans was added at a ratio of 0, 0.2, 0.4, 0.6, and 0.8 g / 100 mL, respectively. After fermentation, the changes in total flavonoids, total acid, total sugar, and alcohol content were detected. Combined with sensory tasting, the optimal osmanthus fragrans addition amount was determined.
[0063] (3) Effect of fermentation temperature on fermentation: Mulberry juice was squeezed with an inoculation amount of 1.5 g / L and fermented at temperatures of 16°C, 18°C, 20°C, 22°C, and 24°C. 0.4 g / 100 mL of dried osmanthus was added. After fermentation, the changes in total flavonoids, total acid, total sugar, alcohol content and other indicators were detected. Combined with sensory tasting, the optimal fermentation temperature was determined.
[0064] Table 2 Experimental design of 3-factor 3-level response surface analysis
[0065]
[0066] Table 3 Experimental design and results of response surface optimization for total flavonoids, alcohol content, and total sugar concentration
[0067]
[0068]
[0069] (4) Optimal combination
[0070] Yeast inoculation amount Amount of osmanthus added Fermentation temperature Total flavonoids Alcohol content Total sugar concentration 1.470 0.409 20.066 2.540 17.472 66.997
[0071] (5) Three sets of parallel experiments were conducted using the theoretical data obtained, and the verification results were basically consistent with the prediction results of the response surface test. In the fruit wine sample brewed under the optimal fermentation conditions, the total sugar content was measured to be 63.989% by 3,5-dinitrosalicylic acid colorimetry, the alcohol content was measured to be 17.472% by headspace gas chromatography, the total flavonoid content was measured to be 2.495 mg / L by HPLC, and the total acid content was measured to be 3.1 g / mol by potentiometric titration. Sensory evaluation was completed using an electronic nose and electronic tongue. The amino acid composition of the optimal fermentation process was also measured, and the content of fusel alcohol was determined by gas chromatography analysis.
[0072] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.
Claims
1. A sweet-scented osmanthus and mulberry wine, characterized in that: It is made from mulberry, osmanthus and white sugar in a ratio of 244.5:1:31.
3.
2. A process for preparing osmanthus-mulberry wine, characterized in that: Including steps: S1: Collect fresh mulberries, screen and clean them, crush them, and add appropriate regulators to make jam juice; S2: Select fresh sweet osmanthus flowers with strong fragrance and no mold or use dried golden osmanthus flowers for later use; when using dried golden osmanthus flowers, soak them in pure water for 10 minutes, remove impurities and drain; S3: In a fermentation tank, mulberry, osmanthus and white sugar are weighed in the ratio of 244.5:1:31.3, and the corresponding weight portions are loaded into the fermentation tank in sequence, and placed in a workshop at 20°C for primary fermentation; S4: The initial fermentation time is 6 days. The fermentation tank is inspected and stirred daily, and the temperature of the fermentation tank is cooled. The tank is sealed after the odorous gas is discharged during daily inspection. After the fermentation is completed, the fruit wine A is obtained; S5: After filtering the original wine A, place it in a container and let it stand for 5.5 to 7.5 hours to allow the sediment inside the original wine A to settle. Take the supernatant and put it into the container to obtain the finished product liquid.
3. The process for preparing osmanthus-mulberry wine according to claim 2, wherein: All containers and instruments must be sterilized before each use.