Preparation method of fingered citron and pericarpium citri reticulatae wine

Abstract

The preparation method comprises the following steps: pretreatment of bergamot fruits: selecting fresh bergamot fruits of which the maturity is greater than or equal to 80%, cleaning the fresh bergamot fruits with ozone water of which the concentration is 0.3-0.5 ppm, cutting the cleaned fresh bergamot fruits into slices of which the thickness is 5-8 mm, and soaking the slices in beta-cyclodextrin embedding liquid of which the mass fraction is 1.5-2.0% for 2-3 hours to inhibit browning and bitter taste; the wine has the sensory characteristics that the wine body is amber, has the faint scent of bergamot fruits and the stale scent of dried orange peel, and tastes soft, sweet and slightly bitter; functional verification: animal experiments show that the serum triglyceride level of a mouse with high fat diet can be obviously reduced by taking 50 ml per day; and the quality guarantee period is that the retention rate of flavor substances is greater than 90% after storage for 18 months at normal temperature.

Description

Technical Field

[0001] The invention relates to the technical field of bergamot, and in particular to a preparation method of bergamot and tangerine peel wine. Background Art

[0002] Traditional baijiu production processes often rely on single-grain fermentation, resulting in a monotonous flavor profile and insufficient development of functional ingredients. In existing technologies, bergamot fruit is often used in fruit wine fermentation, while tangerine peel is added only as a flavoring ingredient. No technology has been reported to synergize the fermentation of these two ingredients in baijiu. Furthermore, existing patents proposing mixing tangerine peel extract with liquor fail to address the loss of active ingredients during high-temperature distillation. Summary of the Invention

[0003] In order to overcome the problems of single flavor and insufficient development of functional ingredients in existing traditional liquor; overcome the loss of active ingredients during high-temperature distillation; balance the aroma and taste of bergamot fruit and tangerine peel, and avoid bitterness, one of the purposes of the present invention is to provide a method for preparing bergamot and tangerine peel wine.

[0004] One of the purposes of the present invention is achieved by adopting the following technical scheme: a preparation method of bergamot and tangerine peel wine, comprising the following steps:

[0005] S1: Pretreatment of bergamot fruit: Select fresh bergamot fruit with a maturity of ≥80%, wash with 0.3-0.5 ppm ozone water, cut into 5-8 mm slices, and soak in 1.5-2.0% β-cyclodextrin embedding solution for 2-3 hours to inhibit browning and bitterness;

[0006] S2: Pretreatment of dried tangerine peel: Select Sichuan dried tangerine peel (biological species: Da Hong Pao) aged 5 years or older, crush it to a 60-mesh particle size, and dry it at 40°C, 60°C, and 80°C for 30 minutes each to increase the release rate of volatile aroma compounds.

[0007] S3: base wine preparation: sorghum mash and glutinous rice are mixed in a mass ratio of 7:3, and the initial alcohol content after saccharification is controlled at 8-10% vol;

[0008] S4: staged fermentation:

[0009] The first stage (0-15 days): the pretreated Buddha's hand slices were mixed with the base wine at a mass ratio of 1:5, 0.1% pectinase was added, and the mixture was fermented in a closed environment at 25°C;

[0010] The second stage (16-30 days): add the pretreated tangerine peel powder, with the mass ratio of bergamot slices to tangerine peel powder being 2:1, and simultaneously inoculate ester-producing yeast (strain CICC 1374), and adjust the fermentation temperature to 30°C;

[0011] S5: Low-temperature vacuum distillation: distill at a pressure of -0.08 MPa and a temperature of 65-70°C, collecting the middle portion of the wine with an alcohol content of 50-55% vol;

[0012] S6: Post-processing: Add 0.02% tea polyphenol nanoliposomes to the distilled wine and seal and age for at least 6 months.

[0013] Furthermore, the maturity of the bergamot fruit is determined by screening for sugar content, and the sugar content range is 20.1-23.0°Bx, corresponding to the yellow fruit to yellow ripe fruit stage.

[0014] Furthermore, in the staged fermentation, the inoculation amount of ester-producing yeast is 0.05-0.1% of the mass of the base wine.

[0015] Furthermore, the added amount of the tangerine peel powder is 5% of the mass of the citron slices, and 0.01% of cellulase is added simultaneously during the second stage of fermentation.

[0016] Furthermore, during the low-temperature reduced-pressure distillation process, the distillation time is 2-3 hours, and the retention rate of flavonoids in the wine after distillation is ≥85%.

[0017] Furthermore, the particle size of the tea polyphenol nanoliposome is 50-100 nm, and the encapsulation efficiency is ≥90%.

[0018] Furthermore, in the preparation of the base wine, the saccharification time is 48-72 hours, and the amount of saccharifying enzyme added is 0.2-0.3% of the mass of the raw material.

[0019] Furthermore, 32 terpene compounds were detected in the final wine, and the DPPH free radical scavenging rate was increased by more than 27% compared with the traditional process.

[0020] Furthermore, after the bergamot and tangerine peel wine is stored at room temperature for 18 months, the flavor substance retention rate is greater than 90%, and the wine is amber in color, with both the fresh fragrance of bergamot fruit and the aged fragrance of tangerine peel.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. Sensory characteristics: The wine is amber in color, with the fragrance of bergamot fruit and tangerine peel, and has a sweet and slightly bitter taste;

[0023] 2. Functional verification: Animal experiments showed that daily intake of 50 ml can significantly reduce serum triglyceride levels in mice fed a high-fat diet (down 29.7%);

[0024] 3. Shelf life: After 18 months of storage at room temperature, the flavor retention rate is >90%.

[0025] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present invention more obvious and easy to understand, the following preferred embodiments are specifically cited and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a preparation flow chart of this embodiment; DETAILED DESCRIPTION

[0027] The present invention will be further described below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0028] It should be noted that when a component is referred to as being "fixed to" another component, it may be directly on the other component or there may also be a central component. When a component is considered to be "connected to" another component, it may be directly connected to the other component or there may also be a central component. When a component is considered to be "set on" another component, it may be directly set on the other component or there may also be a central component. The terms "vertical", "horizontal", "left", "right" and similar expressions used herein are for illustrative purposes only.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention pertains. The terms used in this specification of the present invention are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0030] See also Figure 1 A preparation method of bergamot and tangerine peel wine comprises the following steps:

[0031] S1: Pretreatment of bergamot fruit: Select fresh bergamot fruit with a maturity of ≥80%, wash with 0.3-0.5 ppm ozone water, cut into 5-8 mm slices, and soak in 1.5-2.0% β-cyclodextrin embedding solution for 2-3 hours to inhibit browning and bitterness;

[0032] S2: Pretreatment of dried tangerine peel: Select Sichuan dried tangerine peel (biological species: Da Hong Pao) aged 5 years or older, crush it to a 60-mesh particle size, and dry it at 40°C, 60°C, and 80°C for 30 minutes each to increase the release rate of volatile aroma compounds.

[0033] S3: base wine preparation: sorghum mash and glutinous rice are mixed in a mass ratio of 7:3, and the initial alcohol content after saccharification is controlled at 8-10% vol;

[0034] S4: staged fermentation:

[0035] The first stage (0-15 days): the pretreated Buddha's hand slices were mixed with the base wine at a mass ratio of 1:5, 0.1% pectinase was added, and the mixture was fermented in a closed environment at 25°C;

[0036] The second stage (16-30 days): add the pretreated tangerine peel powder, with the mass ratio of bergamot slices to tangerine peel powder being 2:1, and simultaneously inoculate ester-producing yeast (strain CICC 1374), and adjust the fermentation temperature to 30°C;

[0037] S5: Low-temperature vacuum distillation: distill at a pressure of -0.08 MPa and a temperature of 65-70°C, collecting the middle portion of the wine with an alcohol content of 50-55% vol;

[0038] S6: Post-processing: Add 0.02% tea polyphenol nanoliposomes to the distilled wine and seal and age for at least 6 months.

[0039] The maturity of the bergamot fruit is determined by screening the sugar content, and the sugar content range is 20.1-23.0°Bx, corresponding to the yellow fruit to yellow ripe fruit stage. In the segmented fermentation, the inoculation amount of ester-producing yeast is 0.05-0.1% of the base wine mass, the addition amount of the tangerine peel powder is 5% of the bergamot slice mass, and 0.01% of cellulase is added simultaneously during the second stage fermentation. In the low-temperature reduced pressure distillation process, the distillation time is 2-3 hours, and the retention rate of flavonoids in the wine body after distillation is ≥85%. The particle size of the tea polyphenol nanoliposomes is 50-100 nm, and the encapsulation rate is ≥90%. In the preparation of the base wine, the saccharification time is 48-72 hours, and the amount of saccharifying enzyme added is 0.2-0.3% of the raw material mass. 32 terpene compounds are detected in the final wine, and the DPPH free radical scavenging rate is increased by more than 27% compared with the traditional process. After the bergamot and tangerine peel wine is stored at room temperature for 18 months, the flavor substance retention rate is greater than 90%, and the wine is amber in color, with the fresh fragrance of bergamot fruit and the aged fragrance of tangerine peel.

[0040] Experimental data and process description

[0041] 1. Bergamot fruit maturity screening experiment

[0042] Purpose of the experiment

[0043] The bergamot fruits of suitable maturity were selected for co-fermentation to determine their effects on the flavor, acid-ester balance and aroma of the wine.

[0044] Experimental design

[0045] 1. Processing group settings:

[0046] Four kinds of Buddha's hand fruits with different maturity levels were selected: green fruit, green-yellow fruit, yellow fruit, and yellow-ripe fruit (the sugar content ranges were 16.5-17.0°Bx, 17.8-18.5°Bx, 19.8-20.3°Bx, and 21.8-23.0°Bx, respectively).

[0047] The experiment was repeated 3 times for each group.

[0048] 2. Fermentation process:

[0049] Slice the bergamot fruit and mix it with sorghum-based liquor in a mass ratio of 1:5, add 0.1% pectinase, and ferment in a closed environment at 25°C for 12-13 days.

[0050] After distillation, the middle portion of the wine (alcohol content 52% vol) was taken for testing.

[0051] 3. Testing indicators:

[0052] Total acid (titration method, unit: g / L), total ester (saponification method, unit: g / L).

[0053] Flavor evaluation (sensory score 1-5 points), aroma evaluation (sensory score 1-5 points).

[0054]

[0055]

[0056]

[0057] in conclusion

[0058] 1. Yellow ripe fruit (sugar content 21.8-23.0°Bx) performed best: total ester content reached 5.0-5.5g / L, flavor and aroma scores were both ≥4.7 points, the wine had a mellow body and complex aroma.

[0059] 2. Maturity is positively correlated with sugar content: the higher the sugar content, the higher the fermentation efficiency (fermentation time is shortened to 6-8 days), the higher the total ester content, and the lower the bitterness.

[0060] 2. Experiment on optimizing the amount of dried tangerine peel and bergamot added

[0061] Purpose of the experiment

[0062] Determine the optimal addition ratio of bergamot fruit and tangerine peel to balance the flavor, aroma and functional ingredient content.

[0063] Experimental design

[0064] 1. Variable settings:

[0065] Buddha's hand addition amount: 10%, 15%, 20% (accounting for the total weight of raw materials)

[0066] Tangerine peel addition amount: 5%, 7%, 9% (based on the weight of bergamot fruit)

[0067] The experiment was repeated 3 times for each group.

[0068] 2. Fermentation process:

[0069] Fermentation is carried out in stages (total duration is 30 days), and the wine body indicators are tested after distillation.

[0070] 3. Testing indicators:

[0071] Total acids, total esters (same as above)

[0072] Terpene compounds (GC-MS method, unit: mg / L).

[0073] Sensory evaluation (blind evaluation by a panel of 10 judges, taking the average value).

[0074]

[0075]

[0076]

[0077] in conclusion

[0078] 1. Optimal ratio: 20% bergamot and 5% tangerine peel.

[0079] The total ester content is the highest (5.5-6.2g / L), the terpene compounds reach 24.0-26.5mg / L, and the flavor and aroma scores are close to full marks (4.8-5.0 points).

[0080] 2. Excessive consumption of dried tangerine peel (≥7%) leads to increased bitterness, increased total acidity, and decreased aroma coordination.

[0081] 3. Active ingredient retention rate verification experiment

[0082] Experimental purpose: To verify the retention effect of low-temperature and reduced-pressure distillation on flavonoids and terpenes.

[0083] Experimental design

[0084] 1. Control group: traditional high-temperature distillation (normal pressure, temperature 85-90℃).

[0085] 2. Experimental group: low-temperature reduced-pressure distillation according to the present invention (pressure -0.08 MPa, temperature 65-70°C).

[0086] 3. Detection method:

[0087] 4. Flavonoids: UV spectrophotometry (with hesperidin as the standard).

[0088] 5. Terpene compounds: GC-MS quantitative analysis.

[0089] Experimental results:

[0090]

[0091] Conclusion: The low-temperature and low-pressure process significantly improved the retention rate of active ingredients (flavonoids increased by 40%, terpenes increased by 29%), confirming its technical advantages.

[0092] IV. Animal Function Verification Experiment

[0093] Experimental purpose: To verify the lipid-lowering effect of bergamot and tangerine peel wine on mice fed a high-fat diet.

[0094] Experimental design

[0095] 1. Grouping:

[0096] Control group: mice fed with normal diet (n=10).

[0097] High-fat model group: mice fed a high-fat diet (n=10).

[0098] Intervention group: Mice fed a high-fat diet were gavaged with 50 ml of bergamot and tangerine peel wine daily (n=10).

[0099] 2. Period: 8 weeks.

[0100] 3. Detection indicators: serum triglyceride (TG) level.

[0101] Experimental results

[0102]

[0103] Conclusion: Buddha's hand and tangerine peel wine significantly reduced the serum triglyceride level of mice fed a high-fat diet (down 29.7%), confirming its functional value.

[0104] 5. Long-term storage stability test

[0105] Experimental purpose: To evaluate the flavor retention rate of wine after 18 months of storage at room temperature.

[0106] Experimental design

[0107] 1. Testing time points: 0 months, 6 months, 12 months, and 18 months.

[0108] 2. Detection method: Gas chromatography (GC) to quantitatively analyze the content of flavor substances.

[0109] Experimental results

[0110]

[0111] Conclusion: After storage at room temperature for 18 months, the flavor retention rate of the liquor of the present invention is greater than 90%, which is significantly better than that of similar fruit-flavor liquors (usually the retention rate is less than 80%).

[0112] The above experimental data fully verify the technical advantages of the present invention:

[0113] 1. Raw material screening: The optimal ratio is yellow ripe bergamot fruit (sugar content ≥ 20°Bx) and 5% tangerine peel;

[0114] 2. Process innovation: staged fermentation combined with low-temperature distillation to achieve efficient retention of flavor and functional ingredients;

[0115] 3. Functionality: Significant lipid-lowering effect and long-term stability, with market competitiveness.

[0116] The above embodiments are only preferred embodiments of the present invention and cannot be used to limit the scope of protection of the present invention. Any non-substantial changes and replacements made by technicians in this field on the basis of the present invention fall within the scope of protection required by the present invention.

Claims

1. A method for preparing bergamot and tangerine peel wine, characterized in that The following steps are involved: S1: Pretreatment of bergamot fruit: Select fresh bergamot fruit with a maturity of ≥80%, wash with 0.3-0.5 ppm ozone water, cut into 5-8 mm slices, and soak in 1.5-2.0% β-cyclodextrin embedding solution for 2-3 hours to inhibit browning and bitterness; S2: Pretreatment of dried tangerine peel: Select Sichuan dried tangerine peel (biological species: Da Hong Pao) aged over 5 years, crush it to 60 mesh, and dry it at 40°C, 60°C, and 80°C for 30 minutes each to increase the release rate of volatile aroma compounds. S3: Base wine preparation: sorghum mash and glutinous rice are mixed in a mass ratio of 7:3, and the initial alcohol content after saccharification is controlled at 8-10% vol; S4: staged fermentation: Stage 1 (0-15 days): Mix the pretreated Buddha's hand slices with base wine at a mass ratio of 1:5, add 0.1% pectinase, and ferment in a closed environment at 25°C; The second stage (16-30 days): Add pre-treated tangerine peel powder, with the mass ratio of bergamot slices to tangerine peel powder being 2:1, and simultaneously inoculate ester-producing yeast (strain CICC 1374), and adjust the fermentation temperature to 30°C; S5: Low-temperature vacuum distillation: distill at a pressure of -0.08 MPa and a temperature of 65-70°C, collecting the middle portion of the wine with an alcohol content of 50-55% vol; S6: Post-processing: Add 0.02% tea polyphenol nanoliposomes to the distilled wine and seal it for aging for at least 6 months.

2. The preparation method according to claim 1, wherein: The maturity of the bergamot fruit is determined by screening for sugar content, and the sugar content range is 20.1-23.0°Bx, corresponding to the yellow fruit to yellow ripe fruit stage.

3. The preparation method according to claim 1, wherein: In the staged fermentation, the inoculation amount of ester-producing yeast is 0.05-0.1% of the mass of the base wine.

4. The preparation method according to claim 1, wherein: The added amount of the tangerine peel powder is 5% of the mass of the citron slices, and 0.01% of cellulase is added simultaneously during the second stage of fermentation.

5. The preparation method according to claim 1, wherein: During the low-temperature reduced-pressure distillation process, the distillation time is 2-3 hours, and the retention rate of flavonoids in the wine after distillation is ≥85%.

6. The preparation method according to claim 1, wherein: The particle size of the tea polyphenol nanoliposome is 50-100 nm, and the encapsulation efficiency is ≥90%.

7. The preparation method according to claim 1, wherein: In the preparation of the base wine, the saccharification time is 48-72 hours, and the amount of saccharifying enzyme added is 0.2-0.3% of the raw material mass.

8. The preparation method according to any one of claims 1 to 7, characterized in that: 32 terpene compounds were detected in the final wine, and the DPPH free radical scavenging rate was increased by more than 27% compared with the traditional process.

9. The preparation method according to claim 1, wherein: After being stored at room temperature for 18 months, the bergamot and tangerine peel wine has a flavor substance retention rate greater than 90%, and the wine is amber in color, with both the fresh fragrance of bergamot fruit and the aged fragrance of tangerine peel.

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