Acanthopanax honey fermented wine and preparation method thereof

Abstract

The invention relates to the technical field of wine brewing, in particular to acanthopanax honey fermented wine and a preparation method thereof. The fermented wine is prepared from the following raw materials in parts by weight: 20-40 parts of acanthopanax honey, 0.03-0.07 part of yeast, 0.03-0.07 part of yeast nutritive salt and 0.1-0.2 part of citric acid. The acanthopanax honey is applied to fermentation of the mead, the limitation of traditional raw materials is broken through, and the blank of a deep processing technology of the acanthopanax honey is filled; a single nectar source is used for retaining and strengthening natural fragrance, and quality deterioration and fragrance covering caused by addition of substances such as fruits are avoided; the preparation process is simple and efficient, original nutritional ingredients are reserved after fermentation, the health-care effect is remarkable, and the health-care requirement is met.

Description

Technical Field

[0001] The invention belongs to the technical field of brewing, and in particular relates to acanthopanax senticosus honey fermented wine and a preparation method thereof. Background Art

[0002] Acanthopanax senticosus honey is a natural product brewed by bees from the nectar of Acanthopanax senticosus flowers. It not only possesses the nutritional properties of honey but also contains active ingredients from the plant, such as acanthopanax senticosus saponins and flavonoids. It can enhance immunity, combat fatigue, and promote sleep. It also provides gentle nourishment to the body by regulating neurotransmitters, scavenging free radicals, and replenishing energy, synergistically regulating multiple physiological systems, including the nervous, immune, and endocrine systems. Mead is a low-alcohol wine made from honey fermented with brewer's yeast. During fermentation, the yeast metabolizes the sugars in the honey, releasing its inherent floral and fruity aromas while also producing volatile aroma compounds such as esters and aldehydes, giving it a unique flavor. Furthermore, fermented honey not only retains its natural nutrients, such as sugars, vitamins, minerals, and enzymes, but also produces new active compounds, such as amino acids, peptides, and organic acids, through microbial metabolism. These compounds have potential benefits in regulating physiological functions, enhancing immunity, and promoting digestion, making them suitable for daily consumption by health-conscious consumers.

[0003] Unlike widely distributed, popular nectar sources, Acanthopanax senticosus is a regional nectar plant with a short flowering period significantly affected by climate and altitude, making Acanthopanax senticosus honey inherently scarce. Compared to regular mead, Acanthopanax senticosus honey contains richer functional ingredients, offering the mellow taste of mead while also possessing the nourishing properties of both medicine and food, meeting modern consumers' demand for "natural wellness." However, the nutritional and ingredient advantages of Acanthopanax senticosus honey have not yet been fully explored, resulting in very few fully processed products. Furthermore, most meads incorporate multiple substances during the brewing process, resulting in a complex production process that not only deteriorates the quality of the honey but also masks the honey's unique floral aroma. Summary of the Invention

[0004] The present invention aims to overcome the above problems and provide a kind of Acanthopanax senticosus honey fermented wine and its preparation method. The Acanthopanax senticosus honey wine of the present invention has a simple preparation method, is rich in nutrition, has low alcohol content, has stable taste and properties, and has a unique and rich Acanthopanax senticosus honey aroma.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The invention provides an acanthopanax senticosus honey fermented wine, which comprises the following raw materials in parts by mass: 20-40 parts of acanthopanax senticosus honey, 0.03-0.07 parts of yeast, 0.03-0.07 parts of yeast nutrient salt, and 0.1-0.2 parts of citric acid.

[0007] Preferably, the following raw materials are included in parts by mass: 30 parts of Acanthopanax senticosus honey, 0.05 parts of yeast, 0.05 parts of yeast nutrient salt, and 0.15 parts of citric acid.

[0008] The present invention provides a method for preparing the Acanthopanax senticosus honey wine described in the above technical solution, comprising the following steps:

[0009] (1) Activation of Saccharomyces cerevisiae;

[0010] (2) Dilute the honey with water to a sugar content of 21-28 Brix o ;

[0011] (3) heating the prepared Acanthopanax senticosus honey water in a water bath to inactivate the enzyme and then cooling;

[0012] (4) Add citric acid solution to the Acanthopanax senticosus honey solution to adjust the pH to 3.4-4.0;

[0013] (5) After adjusting the pH, add yeast nutrient salt to the Acanthopanax honey water and stir evenly;

[0014] (6) Add the activated yeast from step (1) to the prepared Acanthopanax senticosus honey water and stir evenly;

[0015] (7) placing the culture in an incubator for constant temperature fermentation;

[0016] (8) The wine is centrifuged to remove impurities and then sterilized to obtain clarified Acanthopanax senticosus honey wine.

[0017] Specifically, in step (1), 5% honey water is used for activation at 35° C. for 20 min;

[0018] Specifically, in step (2), the sugar content is diluted to 24 Brix. o ;

[0019] Specifically, in step (3), heating in a water bath at 70°C for 20 min and cooling to 30°C;

[0020] Specifically, in step (4), the pH is adjusted to 3.8;

[0021] Specifically, in step (7), the fermentation temperature is 25° C. and the fermentation time is 8 days;

[0022] Specifically, in step (8), centrifuge at 8000 r / min for 5 min.

[0023] Compared with the prior art, the present invention has the following significant effects:

[0024] (1) Applying Acanthopanax senticosus honey to the field of honey wine fermentation breaks through the limitations of traditional honey wine raw materials. Acanthopanax senticosus honey combines the nutrients of honey with the active ingredients of Acanthopanax senticosus. After fermentation, a new combination of active ingredients is generated, making the fermented wine more effective in enhancing immunity, anti-fatigue and other health benefits. This fully exploits the nutritional and ingredient advantages of Acanthopanax senticosus honey, increases the deep-processing products of Acanthopanax senticosus honey, and provides a new direction for the development of honey wine.

[0025] (2) Using Acanthopanax senticosus honey as the sole nectar source can not only combine the volatile aroma substances (esters, aldehydes, etc.) produced by yeast metabolism with the natural aroma of Acanthopanax senticosus nectar to form a unique and rich flavor; it can also avoid the deterioration of wine quality caused by the addition of multiple substances and the problem of the floral fragrance of honey being covered up, bringing consumers a pure and natural drinking experience.

[0026] (3) The preparation process of the present invention does not require the introduction of additional complex additives or special processing techniques. This simple preparation method not only reduces the operational difficulty and cost during the production process, but also reduces the risk of quality fluctuations caused by cumbersome steps. It is also more conducive to large-scale production and industrial promotion, and can quickly realize the transformation of Acanthopanax senticosus honey from raw materials to high-value-added products. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Flowchart of the present invention

[0028] Figure 2 Comparison of alcohol content of Acanthopanax senticosus honey wine prepared in the embodiment of the present invention and the comparative example

[0029] Figure 3 This is an analysis chart of the total acid content of Acanthopanax senticosus honey wine prepared in the embodiments and comparative examples of the present invention.

[0030] Figure 4 Analytical chart of total sugar content of Acanthopanax senticosus honey wine prepared in the examples and comparative examples of the present invention

[0031] Figure 5 Comparison of DPPH clearance rates of Acanthopanax senticosus honey wine prepared in the examples of the present invention and the comparative examples

[0032] Figure 6 Radar chart of sensory evaluation of Acanthopanax senticosus honey wine prepared in the embodiments and comparative examples of the present invention

[0033] Figure 7 This is the appearance of the Acanthopanax senticosus honey wine prepared in Example 1 of the present invention DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0035] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, methods, and instruments used are conventional in the art and can be obtained commercially by those skilled in the art unless otherwise specified.

[0036] Example 1:

[0037] This embodiment provides an Acanthopanax senticosus honey fermented wine and a preparation method thereof, the method comprising the following steps:

[0038] (1) Activation of yeast: Add 0.05 parts of yeast to 5% honey aqueous solution and activate at a constant temperature of 35°C for 20 minutes.

[0039] (2) Dilute honey: dilute 30 parts of Acanthopanax senticosus honey with water and adjust the sugar content to 24 Brix°.

[0040] (3) Enzyme inactivation: Heat in a 70°C water bath for 20 minutes and cool to 30°C.

[0041] (4) Adjust pH: Add citric acid solution dropwise to adjust the pH to 3.8.

[0042] (5) Add nutrient salt: Add 0.05 parts of yeast nutrient salt and stir evenly.

[0043] (6) Inoculation and fermentation: Add activated yeast solution, stir, and place in an incubator at 25°C for fermentation for 8 days.

[0044] (7) Centrifugal sterilization: The fermentation liquid is centrifuged at 8000 r / min for 5 minutes, filtered and sterilized to obtain clarified liquor.

[0045] Example 2:

[0046] This embodiment provides an Acanthopanax senticosus honey fermented wine and a preparation method thereof, the method comprising the following steps:

[0047] (1) Activation of yeast: Add 0.03 parts of yeast to 5% honey aqueous solution and activate at a constant temperature of 35°C for 20 minutes.

[0048] (2) Dilute honey: dilute 20 parts of Acanthopanax senticosus honey with water and adjust the sugar content to 21 Brix°.

[0049] (3) Enzyme inactivation: Heat in a 70°C water bath for 20 minutes and cool to 30°C.

[0050] (4) Adjusting pH: add citric acid solution to adjust pH to 3.8.

[0051] (5) Adding nutrient salt: add 0.03 parts of yeast nutrient salt and stir evenly.

[0052] (6) Inoculating and fermenting: add the activated yeast solution, stir, and then place in a 25℃ incubator to ferment for 8 days.

[0053] (7) Centrifugal sterilization: centrifuge the fermentation liquid at 8000r / min for 5 minutes, filter, and then sterilize to obtain clear wine liquid.

[0054] Example 3:

[0055] The present embodiment provides a honey fermented wine of acanthopanax senticosus and a preparation method thereof, which comprises the following steps:

[0056] (1) Activating yeast: add 0.05 parts of yeast to 5% honey aqueous solution, and activate at 35℃ for 20 minutes.

[0057] (2) Diluting honey: dilute 30 parts of acanthopanax senticosus honey with water, and adjust the sugar content to 24 Brix°.

[0058] (3) Enzyme inactivation treatment: heat in a 70℃ water bath for 20 minutes, and cool to 30℃.

[0059] (4) Adjusting pH: add citric acid solution to adjust pH to 3.8.

[0060] (5) Adding nutrient salt: add 0.03 parts of yeast nutrient salt and stir evenly.

[0061] (6) Inoculating and fermenting: add the activated yeast solution, stir, and then place in a 25℃ incubator to ferment for 8 days.

[0062] (7) Centrifugal sterilization: centrifuge the fermentation liquid at 8000r / min for 5 minutes, filter, and then sterilize to obtain clear wine liquid.

[0063] Example 4:

[0064] The present embodiment provides a honey fermented wine of acanthopanax senticosus and a preparation method thereof, which comprises the following steps:

[0065] (1) Activating yeast: add 0.05 parts of yeast to 5% honey aqueous solution, and activate at 35℃ for 20 minutes.

[0066] (2) Diluting honey: dilute 30 parts of acanthopanax senticosus honey with water, and adjust the sugar content to 24 Brix°.

[0067] (3) Enzyme inactivation treatment: heat in a 70℃ water bath for 20 minutes, and cool to 30℃.

[0068] (4) Adjust pH: Add citric acid solution dropwise to adjust the pH to 3.8.

[0069] (5) Add nutrient salt: Add 0.05 parts of yeast nutrient salt and stir evenly.

[0070] (6) Inoculation and fermentation: Add activated yeast solution, stir, and place in an incubator at 20°C for fermentation for 8 days.

[0071] (7) Centrifugal sterilization: The fermentation liquid is centrifuged at 8000 r / min for 5 minutes, filtered and sterilized to obtain clarified liquor.

[0072] Comparative Example 1:

[0073] The difference between this comparative example and Example 1 is that acacia honey is used as the honey, and the other steps and parameters are the same as those in Example 1.

[0074] Comparative Example 2:

[0075] The difference between this comparative example and Example 1 is that yeast nutrient salt is not added, and other steps and parameters are the same as those in Example 1.

[0076] Comparative Example 3:

[0077] Low-alcohol honey fermented wine purchased in supermarkets

[0078] Test methods and results

[0079] (1) Alcohol content: Take 100 mL of honey wine and determine the alcohol content by the alcoholometer method according to GB 5009.225-2023 “National Food Safety Standard - Determination of Ethanol Concentration in Wine and Edible Alcohol”.

[0080] Figure 1 As shown in the results, Example 1 has the highest alcohol content (8.5% vol), which is significantly higher than other examples and comparative examples. Comparative Example 1 uses acacia honey, which has a different sugar composition from Acanthopanax honey, which may affect the fermentation efficiency of the yeast, resulting in a lower alcohol content. In Comparative Example 2, the yeast lacks necessary nutrients during the fermentation process, and its growth and metabolism are inhibited, which in turn affects the amount of alcohol produced. The alcohol content of the commercially available honey wine in Comparative Example 3 is relatively low, which may be due to two aspects: first, the sugar composition of its raw materials is different from that of Acanthopanax honey, and the yeast utilization efficiency is low; second, the commercially available product may be adapted to the taste of the public (reduce irritation), and the alcohol content is reduced by controlling the fermentation conditions, resulting in incomplete sugar conversion.

[0081] (2) Total acid: Take 1 mL of honey wine, add 5 mL of deionized water, and use the acid-base titration principle to determine the total acid content, calculated as acetic acid.

[0082] Figure 2The results show that the total acidity of Comparative Example 3 reached 7.5 g / L. The excessively high acidity may be due to differences in the fermentation process (such as contamination by miscellaneous bacteria or excessive fermentation time), which can easily lead to a prominent sour and astringent feeling in the wine. As a single raw material, the natural organic acid base of Acanthopanax senticosus honey is more adapted to yeast metabolism than that of Comparative Example 1, so that the total acidity of the example as a whole is within the palatable range of 5.3 to 6.2 g / L.

[0083] (3) Total sugars: Take 1 mL of honey wine, add 10 mL of 6 mol / L hydrochloric acid solution, and boil for 30 minutes for hydrolysis. Cool to room temperature, add 6 mol / L sodium hydroxide solution, adjust the solution pH to neutral (7.4), and dilute to 100 mL. Take 1 mL of hydrolyzate, add 1.5 mL of DNS reagent to dilute to 25 mL, mix well and set aside. Take 1 mL of the prepared total sugar hydrolyzate, boil for 5 minutes, cool to room temperature, and measure the absorbance at 540 nm.

[0084] Figure 3 The results showed that the total sugar content in Comparative Example 1 reached 17.8 g / L, which was significantly higher than that in the examples, indicating that the sugar structure of Acanthopanax senticosus honey was more easily decomposed and utilized by yeast; in Comparative Example 2, due to the lack of yeast nutrients, yeast proliferation was limited, sugar conversion was incomplete, and the total sugar content was higher than that in the examples, further verifying the promoting effect of nutrients on fermentation completeness.

[0085] (4) Antioxidant activity assay: Dilute mead 10-fold, pipette 0.1 ml of the mixture with 0.1 ml of a 0.04 mg / ml DPPH ethanol solution, mix well, and allow to react in the dark for 30 min. The absorbance at 517 nm is measured as A1. The absorbance of 0.1 ml of anhydrous ethanol and 0.1 ml of a 0.04 mg / ml DPPH solution is measured in the same manner as A0. The formula is as follows:

[0086]

[0087] Figure 4 The results show that Example 1 has the highest clearance rate (72.1%), which is significantly higher than that of the comparative example, confirming that the active ingredients of Acanthopanax senticosus honey still retain strong antioxidant activity after fermentation, and form a synergistic effect with yeast metabolites; the DPPH clearance rate of Comparative Example 3 (42.3%) is much lower than that of all the examples. The raw materials of ordinary honey wine on the market are popular honey sources (such as rapeseed honey, jujube honey, etc.), which lack the highly active ingredients unique to Acanthopanax senticosus; at the same time, the commercially available products may have been stored for a long time or treated at high temperature, resulting in the inactivation of some natural antioxidant components, and insufficient new active substances were generated during the fermentation process, so the antioxidant capacity is weak.

[0088] (5) Sensory evaluation: The mead samples that were clarified after aging were placed at a constant temperature of 20°C. Each sample was labeled with a random code. Before evaluation, 10 mL of each sample was poured into a 50 mL tasting glass. The sensory evaluation was conducted by 10 people, including 5 women and 5 men. Between the evaluations of different samples, the scorers were provided with mouthwash to avoid aftertaste. The panelists scored the five dimensions of color (0-20), aroma (0-25), taste (0-30), typicality (0-15) and overall score (0-10). The evaluation criteria are shown in the table.

[0089]

[0090] Figure 5 The results show that Example 1 performed best, with a clear golden color, a rich and harmonious aroma of Acanthopanax senticosus honey, a mellow and smooth taste, outstanding typicality, and the highest overall score. Comparative Example 1 had a bland aroma and a low alcohol content, with slightly lower scores in all dimensions. Comparative Example 3 had the highest total acidity, a sour and astringent taste, and a lack of typicality, resulting in a low overall score. Overall, the fermented wine prepared with Acanthopanax senticosus honey as the sole nectar source and the optimized process showed superior performance in all sensory dimensions, providing consumers with a pure and natural drinking experience.

[0091] The foregoing are merely preferred embodiments of the present invention. These embodiments are all different implementations based on the overall concept of the present invention. The scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. An Acanthopanax senticosus honey fermented wine, characterized in that: The invention comprises the following raw materials in parts by weight: 20 to 40 parts of acanthopanax senticosus honey, 0.03 to 0.07 parts of yeast, 0.03 to 0.07 parts of yeast nutrient salt, and 0.1 to 0.2 parts of citric acid.

2. The Acanthopanax senticosus honey fermented wine according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 30 parts of acanthopanax senticosus honey, 0.05 parts of yeast, 0.05 parts of yeast nutrient salt and 0.15 parts of citric acid.

3. The Acanthopanax senticosus honey wine according to claim 1 or 2, characterized in that The alcohol content of the Acanthopanax senticosus honey wine is 7.2-8.5% vol.

4. The Acanthopanax senticosus honey fermented wine according to claim 1, characterized in that: The honey is mature Acanthopanax senticosus honey.

5. The method for preparing Acanthopanax senticosus honey fermented wine according to any one of claims 1 to 4, characterized in that: The specific steps are as follows: S1: First, activate the yeast; S2: Adjust the sugar content of honey water, inactivate enzymes, cool, and adjust pH; S3: Add yeast and yeast nutrient salt to honey water and mix well; S4: placing the mixture into an incubator for fermentation; S5: The wine is centrifuged to remove impurities and then sterilized to obtain clarified Acanthopanax senticosus honey wine.

6. The method for preparing Acanthopanax senticosus honey wine according to claim 5, wherein: The sugar content of the honey water in step S2 is 21-28 Brix° and the pH is 3.4-4.

0.

7. The method for preparing Acanthopanax senticosus honey wine according to claim 5, wherein: In step S4, the fermentation temperature is 25° C. and the fermentation time is 8 days.

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