Preparation method of functional wine based on fuzhui extract

Abstract

The application relates to a preparation method of a functional wine based on fargesia croomii extract; high-quality fargesia croomii is selected, washed, dried, and crushed into particles; the crushed fargesia croomii particles are added into an ethanol solution for leaching, filtration, and concentration under reduced pressure to obtain fargesia croomii extract; fresh mature blueberries are selected, washed, de-stemmed, and juiced, pectinase is added into the blueberry juice for clarification treatment to obtain clarified blueberry juice; the fargesia croomii extract and the clarified blueberry juice are mixed, white granulated sugar is added to adjust the sweetness, and active dry yeast is added for fermentation; after the fermented liquid is filtered, casein peptide grafted modified resin is added, stirred and adsorbed, and then filtered; sterilization, filling, and sealing are carried out to obtain fargesia croomii blueberry wine; the fargesia croomii functional wine prepared by the application contains a high content of fargesia croomii effective components while the alcohol content meets the wine standard requirements, and has good quality and health care functions.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of wine preparation, and in particular to a preparation method of functional wine based on Ficus tikoua extract. BACKGROUND

[0002] With the improvement of people's health awareness, the demand for drinks with health functions is increasing. Wine, as a traditional alcoholic beverage, is favored by consumers for its rich fruit aroma, low alcohol content and potential health benefits. However, traditional wine often only has the flavor and basic nutrition of the fruit itself, and the function is relatively single.

[0003] Ficus tikoua is the root of Ficus tikoua, which is often used to cook soup in folk and has the effects of invigorating the spleen and lung, promoting qi and reducing dampness, and relaxing the tendons and activating the collaterals. It contains various active ingredients such as polysaccharides, flavonoids, coumarins, etc., which endow Ficus tikoua with good health care effects. Combining Ficus tikoua with wine to develop Ficus tikoua functional wine with health care function can not only enrich the categories of wine, but also fully exert the medicinal value of Ficus tikoua and meet the needs of consumers for drinks with both health and deliciousness.

[0004] Chinese patent CN102827726A: is a brewing method of high-grade peach wine, which has the following steps: washing, selecting, crushing, and removing the core of fresh mature peaches, and then filtering to obtain peach juice; fermenting the peach juice by natural fermentation or adding yeast to obtain fermentation liquor; distilling the fermentation liquor to obtain high-grade peach wine with an alcohol degree of 50 degrees or above; and sealing and aging the high-grade peach wine in a container to obtain the final product. The fermentation container is a clean earthen jar, ceramic, stainless steel barrel or other utensils. The fermentation is carried out at a natural temperature of 20-30℃ for 60-90 days. When the sugar degree is reduced to below 3 degrees, distillation is carried out. The alcohol degree is controlled at four levels of below 50 degrees, 50-55 degrees, 55-60 degrees, and above 60 degrees to obtain peach wine with different alcohol degrees, which are classified and stored. The natural aging period is more than 6 months.

[0005] Chinese patent CN108485864A: belongs to the field of deep processing of agricultural products, and particularly relates to a brewing process of Jiangnan sweet peach wine: after the sweet peaches are picked, they are cleaned and screened by ozone, cored and crushed, juiced, pretreated, fermented, etc. to produce a health-care type sweet peach wine. The amount of yeast used is 0.2-0.4 kg / L of fruit juice, the amount of PMS added is 45-55 mg / L of fruit juice, the main fermentation temperature is 16-18℃, the fermentation pH value is 3.2-3.8, the fermentation time is 8-14 days, the aging temperature is 2-4℃, and the aging time is 12-16 days.

[0006] At present, the technology of applying Ficus hirta in wine preparation is not mature in the market. The existing technology has the problems of low extraction rate of effective components, poor wine flavor, poor stability and the like. Therefore, it has important practical significance to develop a scientific and reasonable functional wine preparation method based on Ficus hirta extract. SUMMARY

[0007] In order to solve the above problems, the application provides a preparation method of functional wine based on Ficus hirta extract, and the operation steps are as follows (the parts are all mass parts, and the percentages are all mass percentages):

[0008] S1, pretreatment of Ficus hirta: 70-100 parts of high-quality Ficus hirta are selected, washed, dried, and crushed into particles;

[0009] S2, preparation of extract: the crushed Ficus hirta particles are added into 600-800 parts of 50-70 wt% ethanol solution for leaching, and stirring is continuously performed during the leaching; after the leaching is completed, filtration is performed, the filtrate is concentrated under reduced pressure to 1 / 3-1 / 4 of the original volume at 40-45 DEG C, and Ficus hirta extract is obtained;

[0010] S3, fruit treatment: 700-1000 parts of fresh mature blueberries are selected, washed, de-stemmed, and juiced, 0.2-1 parts of pectinase is added to the blueberry juice for clarification treatment, and after standing for 2-5 hours, filtration is performed, and clarified blueberry juice is obtained;

[0011] S4, mixing and blending: 100-200 parts of Ficus hirta extract and 700-1000 parts of clarified blueberry juice are mixed, 100-150 parts of white granulated sugar is added to adjust the sweetness, and 0.2-0.8 parts of active dry yeast is added;

[0012] S5, fermentation: the mixed liquid is transferred to a fermentation tank for fermentation, and stirring is performed 1-4 times per day;

[0013] S6, post-treatment: after the fermentation liquid after fermentation is filtered, 1-5 parts of casein peptide grafted modified resin is added, stirring adsorption is performed at 80-120 r / min at 22-30 DEG C for 40-100 minutes, then ceramic membrane is passed, sterilization is performed, and filling and sealing are performed to obtain Ficus hirta blueberry wine;

[0014] The casein peptide grafted modified resin has multiple phenolic hydroxyl groups on the surface grafted gallic acid molecules, and can specifically combine with polyphenols in the wine through hydrogen bonds.

[0015] Further, the Ficus hirta in S1 is crushed into particles with a particle size of 2-6 mm.

[0016] Further, the preparation method of the functional wine based on Ficus hirta extract has the characteristics that the leaching temperature in S2 is 60-70 DEG C, and the time is 2-3 hours.

[0017] Further, the fermentation temperature of S5 is 18-25℃, and the time is 7-14 days.

[0018] Further, the sterilization temperature of S6 is 60-70℃, and the time is 10-20 minutes.

[0019] Further, the preparation method of the casein peptide grafted modified resin is as follows:

[0020] 1. Raw materials and reagents

[0021] Macroporous carboxylic ion exchange resin: D113 type macroporous weak acid cation exchange resin or D152 type macroporous weak acid cation exchange resin (food grade);

[0022] Food grade casein peptide (molecular weight 2000-5000 Da, amino content ≥8.0 mmol / g);

[0023] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0024] Further, the preparation method of the casein peptide grafted modified resin is as follows:

[0025] H1. Resin pretreatment

[0026] Take 100-160 parts of macroporous carboxylic ion exchange resin, soak it in 1000-1600 parts of 5-8% hydrochloric acid solution for 2-3h to remove impurities and residual ions; then wash it with deionized water until it is neutral, and dry it in a vacuum at 65-75℃, a vacuum degree of -0.07 to -0.08 MPa, until the weight is constant, for standby use;

[0027] H2. Grafting reaction

[0028] Disperse the pretreated resin in 1000-1600 parts of 30-50% ethanol solution, add 3-7 parts of food grade casein peptide, and stir to dissolve the peptide chain fully; adjust the pH of the system to 3.5-4.5 with glacial acetic acid, heat to 50-65℃, and stir at 180-220 r / min for 4-6h. During the reaction, the free amino groups of the casein peptide react with the carboxyl groups on the surface of the resin to form a covalent bond (-CONH-), realizing the grafting of the casein peptide.

[0029] H3. Purification and drying

[0030] After the reaction is completed, the product is washed with a 50-60% ethanol solution for 2-4 times to remove the ungrafted free casein peptide; then washed with deionized water until neutral (pH 6.5-7.5), and dried in a vacuum drying oven at 65-75℃, a vacuum degree of-0.07 to-0.08 MPa for 3-5 h to obtain the casein peptide grafted modified resin.

[0031] The amidation reaction mechanism: the carboxyl groups on the surface of the macroporous carboxyl type ion exchange resin are protonated under acidic conditions to form active intermediates, enhancing the electrophilicity of the carbonyl carbon; the free amino groups (-NH2) in the casein peptide molecules act as nucleophilic reagents to attack the carbonyl carbon, nucleophilic addition-elimination reaction occurs, and finally a stable amide bond (-CONH-) is formed, so that the casein peptide is anchored on the resin skeleton through a covalent bond.

[0032] 4. Technical effects

[0033] Excellent grafting stability: the grafting is not easy to hydrolyze in the acidic environment and ethanol system of wine through amidation, which is significantly higher than that of the physical adsorption method, ensuring the functional stability of the treatment agent in wine processing.

[0034] Enhanced polyphenol binding capacity: the grafted casein peptide chain contains multiple active sites (such as amide groups), which can form stable complexes with polyphenols in wine through hydrogen bonds and hydrophobic interactions, with a free polyphenol retention rate of more than 85%, reducing the browning substrate.

[0035] High efficiency of PPO enzyme activity inhibition: the side chain amino acid residues (such as histidine and lysine) of casein peptide can form coordination bonds with copper ions in the active center of polyphenol oxidase (PPO), and the spatial structure can produce steric hindrance to the enzyme active site, significantly reducing the enzyme activity, so that the wine does not have obvious browning after being stored at 25℃ for 20 days.

[0036] Good process adaptability: the macroporous structure of D113 and D152 resins provides sufficient space for the combination of casein peptide and polyphenols, and the treatment efficiency is improved by 30% compared with traditional gel-type resins; and the resins are insoluble in water and ethanol, can be completely removed by ceramic membrane filtration, and do not affect the retention rate of wine flavor and functional ingredients (such as polysaccharides and organic acids). DETAILED DESCRIPTION

[0037] In order to further illustrate the technical means and effects adopted by the present application to achieve the predetermined purpose, the following embodiments and comparative examples are described in detail:

[0038] 1. Alcohol content: kgB 5009.225-2023, detected by alcoholometry.

[0039] 2. Flavonoid content: SN / T 4592-2016 Determination of total flavonoids in exported food

[0040] 3. Degree of browning: the prepared wine was stored at 25℃ for 20 days, and then sampled for sensory evaluation.

[0041] Example 1

[0042] A method for preparing a functional wine based on Ficus tikvea extract, the operation steps of which are as follows:

[0043] S1. Pretreatment of Ficus tikvea: 70 kg of high-quality Ficus tikvea was selected, washed, dried, and ground into particles;

[0044] S2. Preparation of extract: the ground Ficus tikvea particles were added to 600 kg of 50 wt% ethanol solution for extraction, with constant stirring during the process; after the extraction was completed, the filtrate was concentrated to 1 / 3 of the original volume under reduced pressure at 40℃, to obtain Ficus tikvea extract;

[0045] S3. Fruit treatment: 700 kg of fresh ripe blueberries was selected, washed, de-stemmed, and juiced; 0.2 kg of pectinase was added to the blueberry juice for clarification treatment, and the mixture was allowed to stand for 2 hours before being filtered to obtain clarified blueberry juice;

[0046] S4. Mixing and blending: 100 kg of Ficus tikvea extract was mixed with 700 kg of clarified blueberry juice, 100 kg of white granulated sugar was added to adjust the sweetness, and 0.2 kg of active dry yeast was added;

[0047] S5. Fermentation: the mixture was transferred to a fermentation tank for fermentation, with stirring once a day;

[0048] S6. Post-treatment: after the fermentation, the fermentation liquid was filtered, 1 kg of casein peptide grafted modified resin was added, and the mixture was stirred at 80 r / min for 40 minutes at 22℃, followed by ceramic membrane filtration, sterilization, and filling and sealing to obtain Ficus tikvea blueberry wine;

[0049] The casein peptide grafted modified resin has multiple phenolic hydroxyl groups on the surface grafted gallic acid molecules, which can specifically bind to polyphenols in the wine through hydrogen bonds.

[0050] In S1, the Ficus tikvea was ground into particles with a particle size of 2 mm.

[0051] In S2, the extraction temperature was 60℃, and the time was 2 hours.

[0052] In S5, the fermentation temperature was 18℃, and the time was 7 days.

[0053] In S6, the sterilization temperature was 60-70℃, and the time was 10-20 minutes.

[0054] All the following are mass kg or mass percentage;

[0055] The preparation method of the casein peptide grafted modified resin is:

[0056] 1. Raw materials and reagents

[0057] Macroporous carboxylic ion exchange resin: D113 type macroporous weak acid cation exchange resin (food grade) is selected;

[0058] Food grade casein peptide (molecular weight 2000 Da, amino content ≥8.0 mmol / g);

[0059] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0060] Further, the preparation method of the casein peptide grafted modified resin is:

[0061] H1. Resin pretreatment

[0062] Take 100 kg of macroporous carboxylic ion exchange resin (D113 type), soak it in 1000 kg of 5% hydrochloric acid solution for 2 h to remove impurities and residual ions; then wash it with deionized water until it is neutral (pH 6.5), and dry it in a vacuum dryer at 65°C and a vacuum degree of -0.07 MPa until the weight is constant, ready for use.

[0063] H2. Grafting reaction

[0064] Disperse the pretreated resin in 1000 kg of 30% ethanol solution, add 3 kg of food grade casein peptide, and stir to dissolve the peptide chains; adjust the pH of the system to 3.5 with glacial acetic acid, heat to 50°C, and stir at 180 r / min for 4 h. During the reaction, the free amino groups of the casein peptide react with the carboxyl groups on the surface of the resin to form covalent bonds (-CONH-), achieving grafting of the casein peptide.

[0065] H3. Purification and drying

[0066] After the reaction is completed, wash the product with 50% ethanol solution twice to remove the free casein peptide that has not been grafted; then wash it with deionized water until it is neutral (pH 6.5), and dry it in a vacuum dryer at 65°C and a vacuum degree of -0.07 MPa for 3 h to obtain the casein peptide grafted modified resin.

[0067] Example 2

[0068] A preparation method of a functional wine based on Ficus tikvea extract, the operation steps of which are as follows:

[0069] S1. Ficus tikvea pretreatment: Select 80 kg of high-quality Ficus tikvea, wash, dry, and crush into particles;

[0070] S2 extract preparation: After the powder of Morinda officinalis How particles is added to 650 kg of 55 wt% ethanol solution for extraction, constant stirring is performed during the extraction; after the extraction is completed, filtration is performed, and the filtrate is concentrated to 1 / 3 of the original volume under reduced pressure at 42°C to obtain Morinda officinalis How extract;

[0071] S3 fruit treatment: 800 kg of fresh mature blueberries are selected, washed, de-stemmed, and juiced, 0.3 kg of pectinase is added to the blueberry juice for clarification treatment, and after standing for 3 hours, filtration is performed to obtain clarified blueberry juice;

[0072] S4 mixing and blending: 120 kg of Morinda officinalis How extract is mixed with 900 kg of clarified blueberry juice, 130 kg of white granulated sugar is added to adjust the sweetness, and 0.4 kg of active dry yeast is added;

[0073] S5 fermentation: the mixed solution is transferred to a fermentation tank for fermentation, and stirring is performed twice a day;

[0074] S6 post-treatment: after the fermented fermentation liquor is filtered, 2 kg of casein peptide grafted modified resin is added, stirring adsorption is performed at 25°C and 90 r / min for 60 minutes, then ceramic membrane is used, sterilization is performed, and the product is filled and sealed to obtain Morinda officinalis How blueberry wine;

[0075] The casein peptide grafted modified resin has multiple phenolic hydroxyl groups on the surface grafted gallic acid molecules, which can specifically bind to polyphenols in the wine through hydrogen bonds.

[0076] Further, the Morinda officinalis How powder is crushed to particles with a particle size of 3 mm.

[0077] Further, the preparation method of the functional wine based on Morinda officinalis How extract has the characteristics that the S2 extraction temperature is 62°C, and the time is 2.4 hours.

[0078] Further, the S5 fermentation temperature is 19°C, and the time is 9 days.

[0079] Further, the S6 sterilization temperature is 63°C, and the time is 12 minutes.

[0080] The preparation method of the casein peptide grafted modified resin is as follows:

[0081] 1. Raw materials and reagents

[0082] Macroporous carboxylic acid type ion exchange resin: D113 type macroporous weak acid cation exchange resin (food grade) is selected;

[0083] Food grade casein peptide (molecular weight 3000 Da, amino content ≥8.0 mmol / g);

[0084] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0085] Further, the preparation method of the casein peptide grafted modified resin is:

[0086] H1. Resin pretreatment

[0087] Take 120 kg macroporous carboxylic acid type ion exchange resin, soak it in 1200 kg 6% hydrochloric acid solution for 2 hours to remove impurities and residual ions; then wash it with deionized water until it is neutral, and place it in a vacuum drying oven at 68°C and a vacuum degree of -0.072 MPa to dry to constant weight, ready for use;

[0088] H2. Grafting reaction

[0089] Disperse the pretreated resin in 1200 kg 40% ethanol solution, add 4 kg food grade casein peptide, and stir to dissolve the peptide chains; adjust the pH of the system to 4 with glacial acetic acid, heat to 55°C, and stir at 200 r / min for 5 hours. During the reaction, the free amino groups of the casein peptide react with the carboxyl groups on the surface of the resin to form a covalent bond (-CONH-), achieving grafting of the casein peptide.

[0090] H3. Purification and drying

[0091] After the reaction is completed, wash the product with 55% ethanol solution twice to remove the free casein peptide that has not been grafted; then wash it with deionized water until it is neutral (pH 7), and place it in a vacuum drying oven at 70°C and a vacuum degree of -0.072 MPa to dry for 4 hours, obtaining the casein peptide grafted modified resin.

[0092] Example 3

[0093] A method for preparing a functional wine based on Ficus tikoua extract, the operation steps of which are as follows:

[0094] S1. Ficus tikoua pretreatment: select 90 kg of high-quality Ficus tikoua, wash, dry, and crush into particles;

[0095] S2. Extract preparation: add the crushed Ficus tikoua particles to 710 kg of 58 wt% ethanol solution for extraction, continuously stirring during the process; after the extraction is completed, filter the solution, and concentrate the filtrate under reduced pressure at 44°C to 1 / 4 of the original volume, obtaining the Ficus tikoua extract;

[0096] S3. Fruit treatment: select 950 kg of fresh ripe blueberries, wash, remove the stems, and squeeze the juice; add 0.8 kg of pectinase to the blueberry juice for clarification treatment, and after standing for 4 hours, filter the solution to obtain clarified blueberry juice;

[0097] S4 mixing deployment: 170 kg of Ficus pumila L. extract is mixed with 970 kg of clear blueberry juice, 140 kg of white granulated sugar is added to adjust the sweetness, and 0.7 kg of active dry yeast is added;

[0098] S5 fermentation: the mixed solution is transferred to a fermentation tank for fermentation, and stirred 1-4 times a day;

[0099] S6 post-processing: after fermentation, the fermentation liquor is filtered, 4 kg of casein peptide grafted modified resin is added, stirred at 110 r / min for 80 minutes at 22-30°C, then passed through a ceramic membrane, sterilized, filled, sealed and obtained Ficus pumila L. blueberry wine;

[0100] The casein peptide grafted modified resin has multiple phenolic hydroxyl groups on the surface of the grafted gallic acid molecules, which can specifically bind to polyphenols in the wine through hydrogen bonds.

[0101] Further, the S1 Ficus pumila L. is crushed to a particle size of 5 mm.

[0102] Further, the preparation method of the functional wine based on Ficus pumila L. extract, characterized in that: the S2 extraction temperature is 68°C, and the time is 2.5 hours.

[0103] Further, the S5 fermentation temperature is 22°C, and the time is 12 days.

[0104] Further, the S6 sterilization temperature is 68°C, and the time is 15 minutes.

[0105] The preparation method of the casein peptide grafted modified resin is:

[0106] 1. Raw materials and reagents

[0107] Macroporous carboxylic acid type ion exchange resin: D152 type macroporous weak acid cation exchange resin (food grade);

[0108] Food grade casein peptide (molecular weight 4000 Da, amino content ≥8.0 mmol / g);

[0109] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0110] Further, the preparation method of the casein peptide grafted modified resin is:

[0111] H1. Resin pretreatment

[0112] Take 150 kg macroporous carboxylic acid type ion exchange resin, soak in 1400 kg 6% hydrochloric acid solution for 2.5 h, remove impurities and residual ions; then wash to neutral with deionized water, place in a vacuum dryer at 70°C, vacuum degree -0.07 MPa, dry to constant weight, ready for use;

[0113] H2. Grafting reaction

[0114] Disperse the pretreated resin in 1500 kg 50% ethanol solution, add 6 kg food-grade casein peptide, stir to dissolve the peptide chain; adjust the system pH to 4.5 with glacial acetic acid, warm to 65°C, and stir at 200 r / min for 5 h. During the reaction, the free amino groups of the casein peptide react with the carboxyl groups on the surface of the resin to form amide bonds (-CONH-), achieving grafting of the casein peptide.

[0115] H3. Purification and drying

[0116] After the reaction is completed, wash the product with 58% ethanol solution 3 times to remove the free casein peptide that has not been grafted; then wash to neutral (pH 7) with deionized water, place in a vacuum drying oven, and dry at 75°C, vacuum degree -0.08 MPa for 5 h to obtain the casein peptide grafted modified resin.

[0117] Example 4

[0118] A method for preparing a functional wine based on Ficus tikoua extract, the operation steps of which are as follows:

[0119] S1. Ficus tikoua pretreatment: select 100 kg of high-quality Ficus tikoua, wash, dry, and crush into particles;

[0120] S2. Extract preparation: add the crushed Ficus tikoua particles to 800 kg of 70 wt% ethanol solution for extraction, continuously stirring during the process; after the extraction is completed, filter, and concentrate the filtrate under reduced pressure at 45°C to 1 / 4 of the original volume to obtain Ficus tikoua extract;

[0121] S3. Fruit treatment: select 1000 kg of fresh ripe blueberries, wash, remove stems, and juice; add 1 kg of pectinase to the blueberry juice for clarification treatment, stand for 5 hours, and then filter to obtain clarified blueberry juice;

[0122] S4. Mixing and blending: mix 200 kg of Ficus tikoua extract with 1000 kg of clarified blueberry juice, add 150 kg of white granulated sugar to adjust the sweetness, and then add 0.8 kg of active dry yeast;

[0123] S5. Fermentation: transfer the mixed solution to a fermentation tank for fermentation, stirring 4 times a day;

[0124] S6 post-processing: after fermentation, the fermented broth is filtered, 5 kg of casein peptide grafted modified resin is added, stirred at 120 r / min for 100 minutes at 30℃, then passed through a ceramic membrane, sterilized, filled, sealed to obtain a five-finger peach blueberry wine;

[0125] The casein peptide grafted modified resin has multiple phenolic hydroxyl groups on the surface grafted gallic acid molecules, which can specifically bind to polyphenols in the wine through hydrogen bonds.

[0126] Further, the S1 five-finger peach is crushed to a particle size of 6 mm.

[0127] Further, the preparation method of the functional wine based on five-finger peach extract is characterized in that: the S2 extraction temperature is 670℃, and the time is 3 hours.

[0128] Further, the fermentation temperature S5 is 25℃, and the time is 14 days.

[0129] Further, the sterilization temperature S6 is 70℃, and the time is 20 minutes.

[0130] Further, the preparation method of the casein peptide grafted modified resin is:

[0131] 1. Raw materials and reagents

[0132] Macroporous carboxylic acid type ion exchange resin: D152 type macroporous weak acid cation exchange resin (food grade) is selected;

[0133] Food grade casein peptide (molecular weight 5000 Da, amino content ≥8.0 mmol / g);

[0134] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0135] Further, the preparation method of the casein peptide grafted modified resin is:

[0136] H1. Resin pretreatment

[0137] Take 160 kg of macroporous carboxylic acid type ion exchange resin, soak it in 1600 kg of 8% hydrochloric acid solution for 3h to remove impurities and residual ions; then wash it with deionized water until it is neutral, dry it in a vacuum at 75℃ and a vacuum degree of-0.08MPa to a constant weight, and prepare it for use;

[0138] H2. Grafting reaction

[0139] The pretreated resin is dispersed in 1600 kg of a 50% ethanol solution, 7 kg of food-grade casein peptide is added, and the peptide chain is fully dissolved by stirring; the pH of the system is adjusted to 4.5 with glacial acetic acid, and the temperature is raised to 65°C, and the reaction is stirred at 220 r / min for 6 h. During the reaction, the free amino groups of the casein peptide react with the carboxyl groups on the surface of the resin to form a covalent bond (-CONH-), achieving grafting of the casein peptide.

[0140] H3. Purification and drying

[0141] After the reaction is completed, the product is washed with 60% ethanol solution 4 times to remove the free casein peptide that has not been grafted; then it is washed with deionized water until it is neutral (pH 7.5), and is placed in a vacuum drying oven, dried at 75°C under a vacuum of-0.08 MPa for 3-5 h, to obtain the casein peptide grafted modified resin.

[0142] Comparative Example 1

[0143] A method for preparing a functional wine based on Ficus tikoua extract, the operating steps of which are as follows:

[0144] S1. Ficus tikoua pretreatment: 70 kg of high-quality Ficus tikoua is selected, washed, dried, and ground into particles;

[0145] S2. Extract preparation: The ground Ficus tikoua particles are added to 600 kg of a 50 wt% ethanol solution for extraction, with constant stirring during the process; after the extraction is completed, the filtrate is concentrated under reduced pressure at 40°C to 1 / 3 of the original volume, to obtain Ficus tikoua extract;

[0146] S3. Fruit treatment: 700 kg of fresh ripe blueberries is selected, washed, de-stemmed, and juiced, 0.2 kg of pectinase is added to the blueberry juice for clarification treatment, and after standing for 2 hours, the clarified blueberry juice is obtained by filtration;

[0147] S4. Mixing and blending: 100 kg of Ficus tikoua extract and 700 kg of clarified blueberry juice are mixed, 100 kg of white granulated sugar is added to adjust the sweetness, and 0.2 kg of active dry yeast is added;

[0148] S5. Fermentation: The mixed liquid is transferred to a fermentation tank for fermentation, with stirring once a day;

[0149] S6. Post-treatment: After the fermentation, the fermentation liquid is filtered, then passed through a ceramic membrane, sterilized, filled, and sealed to obtain Ficus tikoua blueberry wine;

[0150] The S1 Ficus tikoua is ground into particles with a particle size of 2 mm.

[0151] The S2 extraction temperature is 60°C, and the time is 2 hours.

[0152] The fermentation temperature of S5 is 18℃, and the time is 7 days.

[0153] The sterilization temperature of S6 is 60-70℃, and the time is 10-20 minutes.

[0154] Comparative Example 2

[0155] A preparation method of a functional wine based on Ficus tikveus extract, the operation steps of which are as follows:

[0156] S1: Ficus tikveus pretreatment: 70 kg of high-quality Ficus tikveus were selected, washed, dried, and crushed into particles;

[0157] S2: Extract preparation: the crushed Ficus tikveus particles were added to 600 kg of 50 wt% ethanol solution for extraction, and stirred constantly during the process; after the extraction was completed, the filtrate was concentrated to 1 / 3 of the original volume under reduced pressure at 40℃, and Ficus tikveus extract was obtained;

[0158] S3: Fruit treatment: 700 kg of fresh ripe blueberries were selected, washed, and de-stemmed, and then juiced; 0.2 kg of pectinase was added to the blueberry juice for clarification treatment, and after standing for 2 hours, the clarified blueberry juice was obtained by filtration;

[0159] S4: Mixing and blending: 100 kg of Ficus tikveus extract and 700 kg of clarified blueberry juice were mixed, 100 kg of white granulated sugar was added to adjust the sweetness, and then 0.2 kg of active dry yeast was added;

[0160] S5: Fermentation: the mixed solution was transferred to a fermentation tank for fermentation, and stirred once a day;

[0161] S6: Post-treatment: after the fermentation liquid was filtered, 1 kg of D113 type macroporous weak acid cation exchange resin (food grade) was added, and stirred at 80 r / min for 40 minutes at 22℃ for adsorption, followed by ceramic membrane, sterilization, filling, and sealing to obtain Ficus tikveus blueberry wine;

[0162] The Ficus tikveus is crushed to particles with a particle size of 2 mm.

[0163] The extraction temperature of S2 is 60℃, and the time is 2 hours.

[0164] The fermentation temperature of S5 is 18℃, and the time is 7 days.

[0165] The sterilization temperature of S6 is 60-70℃, and the time is 10-20 minutes.

[0166] Table 1: Comparison table of example and comparative example data

[0167] Alcohol content (% vol) Flavonoid content (mkg / L) Degree of browning Example 1 8.2 34.5 No browning Example 2 8.3 34.8 No browning Example 3 8.6 35.3 No browning Example 4 8.7 35.6 No browning Comparative Example 1 7.5 24.3 Moderate browning Comparative Example 2 7.8 28.6 Slight browning

[0168] According to the data analysis of the examples and the comparative examples in Table 1, the functional wine prepared by the present application has an alcohol content of 8.2-8.7%vol, which meets the requirements of the wine standard; at the same time, the flavonoid content is 34.5-35.6 mg / L, which is significantly higher than that of the comparative examples (flavonoid 24.3-28.6 mg / L), and the functional components of Ficus hirta are fully retained, which reflects excellent health care value. In terms of quality stability, the example wines have no browning phenomenon, while the comparative examples have different degrees of browning, indicating that the application of casein peptide grafted modified resin in the present application effectively realizes the combination of polyphenols and the inhibition of PPO enzyme activity, and significantly improves the color stability of the wine. In summary, the wine prepared by the present application has excellent alcohol content compliance, functional component retention and browning inhibition, and has good quality and health care function.

[0169] The above is only a preferred embodiment of the present application, and does not limit the present application in any form. Although the present application has been disclosed as above with a preferred embodiment, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the above disclosed technical content without departing from the scope of the technical solution of the present application, and any brief introduction, modification, equivalent change and modification of the above examples according to the technical essence of the present application are still within the scope of the technical solution of the present application.

Claims

1. A method for preparing a functional wine based on *Ficus hirta* extract, characterized in that, Includes the following steps: All figures below are parts by weight or percentage by weight; S1 Five-finger Peach Pretreatment: Select 70-100 portions of high-quality five-finger peach, wash, dry, and crush; Preparation of S2 extract: Add the crushed five-finger peach granules to 600-800 parts of 50-70wt% ethanol solution and extract for 2-3 hours with constant stirring. After extraction, filter and concentrate the filtrate under reduced pressure to obtain five-finger peach extract. S3 Fruit Processing: Select 700-1000 portions of fresh ripe blueberries, wash and remove the stems, then juice them. Add 0.2-1 portions of pectinase to the blueberry juice for clarification. After standing, filter to obtain clear blueberry juice. S4 Mixing and Blending: Mix 100-200 parts of Five-Finger Peach Extract with 700-1000 parts of Clarified Blueberry Juice, add 100-150 parts of White Sugar to adjust the sweetness, and then add 0.2-0.8 parts of Active Dry Yeast; S5 Fermentation: Transfer the mixture to a fermentation tank and ferment at 18-25℃ with stirring; S6 Post-processing: After filtration, the fermentation liquid is mixed with 1-5 parts of casein peptide grafting modified resin and stirred at 80-120 r / min at 22-30℃ for 40-100 minutes. Then it is passed through a ceramic membrane, sterilized, bottled and sealed to obtain Five-finger Peach Blueberry Wine. The preparation method of the casein peptide grafted modified resin is as follows: All figures below are parts by weight or percentage by weight; H1. Resin Pretreatment: Take 100-160 parts of macroporous carboxylic acid type ion exchange resin, soak it in 1000-1600 parts of 5-8% hydrochloric acid solution for 2-3 hours to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa until constant weight, and set it aside for later use. H2. Grafting reaction: Disperse the pretreated resin in 1000-1600 parts of 30-50% ethanol solution, add 3-7 parts of food-grade casein peptide, stir to fully dissolve the peptide chain; adjust the pH of the system to 3.5-4.5 with glacial acetic acid, raise the temperature to 50-65℃, and stir at 180-220 r / min for 4-6 h. H3. After the purification and drying reaction is completed, the product is washed 2-4 times with 50-60% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral, and placed in a vacuum drying oven to dry for 3-5 hours at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa to obtain casein peptide grafted modified resin.

2. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, In S1, the five-finger peach is crushed into particles with a particle size of 2-6mm.

3. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The extraction temperature in S2 is 60-70℃.

4. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The filtrate in S2 is concentrated under reduced pressure at 40-45℃ to 1 / 3 to 1 / 4 of its original volume.

5. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The mixture in S3 is left to stand for 2-5 hours before being filtered.

6. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The fermentation temperature in S5 is 18-25℃, and the fermentation time is 7-14 days.

7. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, Stir the S5 solution 1-4 times daily.

8. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The sterilization temperature in S6 is 60-70℃, and the time is 10-20 minutes.