Preparation method of low-sugar high-alcohol kiwi fruit rice wine

Abstract

The invention discloses a preparation method of low-sugar high-alcohol kiwi fruit rice wine. The method takes high-quality glutinous rice and kiwi fruits as raw materials, adopts sweet distiller's yeast and saccharomyces cerevisiae as a primary leavening agent and a secondary leavening agent respectively, and is realized by the following steps: step (a), pretreating the kiwi fruits; step (b), pretreating the glutinous rice; (c) uniformly mixing the treated kiwi fruits and the treated glutinous rice; step (d), inoculating sweet wine koji according to a ratio, and performing primary fermentation; step (e) inoculating saccharomyces cerevisiae according to the proportion and carrying out secondary fermentation; and (f) sterilizing to obtain a finished product. The kiwi fruit rice wine produced by the method is bright in color, clear in wine liquid, light yellow, mellow and soft in taste, harmonious in kiwi fruit fragrance and wine fragrance, obviously reduced in sugar content and obviously improved in alcoholic strength.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of rice wine and its brewing process, and particularly relates to a preparation method of low-sugar high-alcohol kiwi rice wine. BACKGROUND

[0002] Kiwi has high nutritional value, and contains not only minerals, sugars and amino acids, but also ascorbic acid, polyphenols and triterpenoids. Kiwi shows potential in preventing cancer, cardiovascular disease, diabetes and neurodegenerative disease through the synergistic effect of various active ingredients, and has both nutritional and health values. Kiwi is a typical post-ripening fruit, but mature kiwi is not easy to store. Fermentation of kiwi can not only retain the active ingredients in kiwi, but also improve the added value of kiwi, and the fermentation period is short and the cost is low.

[0003] Sweet rice wine, as a traditional fermented beverage, is mainly made of glutinous rice as raw material, and is brewed by sweet wine starter fermentation, and belongs to low-alcohol high-sugar wine. Sweet rice wine not only has a mellow and sweet taste, but also contains rich nutrients, and is favored by consumers. However, the high sugar content of traditional sweet rice wine may not meet the pursuit of modern consumers for low-sugar and low-calorie diet. By increasing alcohol content and controlling sugar content, a low-sugar high-alcohol kiwi rice wine can be developed, which not only retains the fermentation flavor, but also reduces the burden of sugar, and meets the trend of healthy drinking. SUMMARY

[0004] The present application aims to overcome the shortcomings of the prior art, and provides a preparation method of low-sugar high-alcohol kiwi rice wine. High-quality glutinous rice and kiwi are used as raw materials, and sweet wine starter and brewing yeast are used as primary and secondary fermentation agents respectively, so as to create a low-sugar high-alcohol kiwi rice wine, and improve the flavor and nutritional value of rice wine.

[0005] In order to achieve the above-mentioned purpose, the technical scheme provided by the present application is as follows: The brewing method of the high-alcohol kiwi rice wine comprises the following steps: (a) Kiwi pretreatment: peeling, cutting and beating into kiwi fruit pulp; (b) Glutinous rice pretreatment: soaking glutinous rice overnight, draining water, steaming for 40±5 min, preferably 40 min, and then cooling by spraying water; (c) Mixing: adding kiwi fruit pulp into the glutinous rice treated in step (b), and the ratio of glutinous rice to kiwi fruit pulp is 4:1 to 2:1, preferably 3:1; (d) Primary fermentation: adding sweet wine starter dry powder into the mixture of glutinous rice and kiwi fruit pulp, mixing uniformly, and then placing in a constant temperature incubator for 28~34℃, preferably 28℃, constant temperature fermentation for 36~60 h, preferably 48 h, to obtain a product after primary fermentation; the addition amount of the sweet wine starter dry powder is 0.3~0.5% of the mass of glutinous rice, preferably 0.4%; (e) secondary fermentation: adding dry yeast of Saccharomyces cerevisiae to the product after the primary fermentation, mixing, adding purified water, and placing in a constant-temperature incubator for constant-temperature fermentation at 16-20°C, preferably 16°C, for 5-7 days, preferably 6 days, to obtain rice wine after secondary fermentation; the dry yeast of Saccharomyces cerevisiae is added in an amount of 0.01-0.03% of the mass of the mixture of waxy rice and kiwi fruit pulp, preferably 0.01%; the purified water is added in an amount of 70-80% of the mass of the mixture of waxy rice and kiwi fruit pulp, preferably 75%; (f) post-treatment: filtering and centrifuging the rice wine after secondary fermentation to obtain supernatant, sterilizing the supernatant in a bottle at 85°C for 20 min, and obtaining low-sugar high-alcohol kiwi rice wine.

[0006] Preferably, the low-sugar high-alcohol kiwi rice wine obtained in step (f) has an alcohol content of 8.99±0.14% vol, a total acid content of 12.61±0.48 mg / mL, a total sugar content of 157.28±1.30 mg / mL, and a total reducing sugar content of 120.55±0.44 mg / mL.

[0007] Preferably, the low-sugar high-alcohol kiwi rice wine obtained in step (f) has bright color, clear and transparent wine, light yellow color, mellow and soft taste, and coordinated kiwi aroma and wine aroma, with a sensory evaluation score of 93.6.

[0008] Compared with the prior art, the application has the following beneficial effects: (1) The application uses high-quality waxy rice and kiwi fruit as raw materials, and uses sweet wine starter and Saccharomyces cerevisiae as primary and secondary fermentation agents, respectively, to obtain a low-sugar high-alcohol kiwi rice wine brewing process. (2) The low-sugar high-alcohol kiwi rice wine obtained by the application has a high alcohol content and a low sugar content, and has rich taste levels, which is more in line with the preference characteristics of young people.

[0009] (3) The low-sugar high-alcohol kiwi rice wine obtained by the application contains 8 kinds of alcohol compounds, including (2R, 3R)-(-)-2, 3-butanediol, n-hexanol, iso-octanol, phenethyl alcohol, ethanol, n-butanol, n-pentanol and undecanol.

[0010] (4) The low-sugar high-alcohol kiwi rice wine obtained by the application contains 12 kinds of ester compounds, including butyl butyrate, ethyl laurate, ethyl palmitate, ethyl heptadecanoate, ethyl eicosanoate, ethyl decanoate, dodecyl vinyl carbonate, ethyl acetate, ethyl valerate, 2-furan ethyl ester, ethyl benzoate and gamma-nonanolactone.

[0011] The present application adds Saccharomyces cerevisiae for secondary fermentation in the process of kiwi rice wine brewing. The fermentation process of the primary fermented rice wine is mainly to decompose macromolecular substances such as starch in the raw materials by Rhizopus, to produce sugars and other nutrients. The process of secondary fermentation is to decompose sugars into ethanol and carbon dioxide under anaerobic environment by yeast. Secondary fermentation can not only reduce the sugar content and increase the alcohol content, but also produce more alcohol and ester substances in the process, and the rice wine tastes more mellow. BRIEF DESCRIPTION OF DRAWINGS

[0012] Figure 1 The radar chart of sensory evaluation of the low-sugar high-alcohol kiwi rice wine prepared by the present application and the primary fermented kiwi rice wine. DETAILED DESCRIPTION

[0013] The following examples are used to illustrate the present application, but not to limit the scope of the present application. After reading the present application, those skilled in the art can make various modifications to the present application, and all modifications fall within the scope defined by the appended claims. In the following examples, the experimental methods used are conventional methods unless otherwise specified. In the following examples, the materials, reagents, etc. used are commercially available unless otherwise specified. The present application will be described in detail below in conjunction with the drawings and specific examples.

[0014] 1. Materials Commercially available glutinous rice, kiwi, sweet wine starter and Saccharomyces cerevisiae; 2. Methods 2.1 The brewing method of the low-sugar high-alcohol kiwi rice wine comprises the following steps: (a) Kiwi pretreatment: fresh kiwi from Fenghuang County, Hunan Province is selected as raw material, peeled, washed, cut into pieces and beaten into kiwi pulp; (b) Glutinous rice pretreatment: 150 g of glutinous rice is washed, soaked overnight with water, the water level is 5-8 mm higher than the glutinous rice, when the rice grains absorb water until swelling and softening without hard core, the glutinous rice is washed until the water becomes clear, the excess water is drained, spread flat and steamed for 40±5 min, then cooled by pouring water; (c) Mixing and inoculation: the cooled glutinous rice is mixed with the kiwi pulp obtained in step (a), the ratio of glutinous rice to kiwi pulp is 4:1 to 2:1, the sweet wine starter dry powder inoculation amount is 0.3-0.5% of the mass of glutinous rice, mixed evenly and canned; (d) Primary fermentation: placed in a constant temperature incubator at 28-34℃ for 36-60 h; (e) Secondary fermentation: Example 1: 0.02% of Saccharomyces cerevisiae dry powder of the total mass of glutinous rice and kiwi is added to the product after primary fermentation, mixed evenly, then 150 mL of pure water is added, and placed in a constant temperature incubator at 18℃ for 6 d; Example 2: 0.02% of dry brewer's yeast powder of the total mass of waxy rice and kiwi was added to the product after the first fermentation, mixed, 150 mL of purified water was added, and placed in a constant temperature incubator for fermentation at 18℃ for 5 d; Example 3: 0.03% of dry brewer's yeast powder of the total mass of waxy rice and kiwi was added to the product after the first fermentation, mixed, 150 mL of purified water was added, and placed in a constant temperature incubator for fermentation at 16℃ for 6 d; Example 4: 0.01% of dry brewer's yeast powder of the total mass of waxy rice and kiwi was added to the product after the first fermentation, mixed, 150 mL of purified water was added, and placed in a constant temperature incubator for fermentation at 20℃ for 7 d; (f) Post-processing: The fermented product was filtered using 2 layers of sterile gauze, the supernatant was collected in a bottle after centrifugation, and the bottle was sealed; sterilized at 85℃ for 20 min, which was the finished product of kiwi rice wine.

[0015] 2.2 Index determination The alcohol content, total acid content of kiwi rice wine were determined according to GB / T13662-2018; the total sugar and reducing sugar content of kiwi rice wine were determined by 3,5-dinitrosalicylic acid colorimetry; the color of kiwi rice wine was determined by spectrophotometer (CS-760A, Hangzhou Color Spectrum Technology Co., Ltd.); the total number of colonies in rice wine was determined by GB 4789.2-2022; the Escherichia coli in rice wine was determined by GB4789.3-2024; the Staphylococcus aureus in rice wine was determined by GB 4789.10-2016; the volatile flavor substances in kiwi rice wine were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry.

[0016] Research results 3.1 Quality identification of secondary fermented kiwi rice wine As shown in Table 1, when the yeast addition amount is 0.01~0.03%, the secondary fermentation temperature is 16~20℃, and the secondary fermentation time is 5~7 d, the alcohol content is 5.4~8.7%vol, and the sensory score is 83.32~93.60. The above results show that Examples 1~4 have high alcohol content and good sensory score. At the same time, Example 1 is the best, so Example 1 is selected for subsequent evaluation.

[0017] Table 1 Alcohol content and sensory score of secondary fermented kiwi rice wine Yeast addition amount (%) Secondary fermentation temperature (°C) Secondary fermentation time (d) Alcohol content (%vol) Sensory score (points) Example 1 0.02 18 6 8.7 93.60 Example 2 0.02 18 5 6.0 85.15 Example 3 0.03 16 6 6.5 83.32 Example 4 0.01 20 7 5.4 89.30 3.2 Basic physicochemical indexes of low-sugar high-alcohol kiwi rice wine Compared to the single-fermentation type kiwi rice wine (SFKRW), the optimal low-sugar, high-alcohol type kiwi rice wine (DFKRW), obtained through secondary fermentation, had lower total sugar and reducing sugar content, but higher alcohol content and total acid content (as shown in Table 2). This is because yeast is the dominant microorganism during secondary fermentation, converting sugars into alcohol and simultaneously generating acids. In the evaluation of rice wine color, the L* value represents brightness, while the a* and b* values ​​reflect the tendency towards red and green, and yellow and blue tones, respectively. The higher the positive value, the more pronounced the red or yellow; the larger the negative value, the more prominent the green or blue. The study showed that the b* values ​​of both kiwi rice wine samples were significantly higher than the a* values, indicating that they generally exhibited a yellowish color. Furthermore, the b* value of the kiwi rice wine after secondary fermentation was higher than that of the single-fermentation group (as shown in Table 2), indicating that secondary fermentation further deepens the color of the rice wine.

[0018] Table 2 Basic Physicochemical Indicators of Kiwi Fruit Rice Wine Physicochemical index SFKRW DFKRW Alcohol content (%vol) 0.64 ± 0.08 c ]] 8.99 ± 0.14 a ]] Total acid (mg / mL) 10.11 ± 0.09 b ]] 12.61 ± 0.48 a ]] Total sugar (mg / mL) 373.38 ± 3.87 a ]]> 157.28 ± 1.30 c ]] Reducing sugar (mg / mL) 325.58 ± 4.20 a ]] 120.55 ± 0.44 d ]] 78.13 ± 0.12 d ]] 89.51 ± 0.17 b ]] -1.01 ± 0.03 a ]] -1.13 ± 0.04 a ]] 10.00 ± 0.11 b ]] 12.18 ± 0.02 a ]] Note: SFKRW and DFKRW represent single-fermented kiwi rice wine and double-fermented low-sugar, high-alcohol kiwi rice wine, respectively.

[0019] 3.3 Sensory Evaluation Analysis of Low-Sugar, High-Alcohol Kiwi Rice Wine like Figure 1 As shown, the low-sugar, high-alcohol kiwi rice wine has a bright color, clear liquid, and a light yellow hue. It has a mellow and smooth taste, with a harmonious blend of kiwi aroma and wine aroma. Its clarity, style, and taste scores are higher than those of the single-fermentation type kiwi rice wine.

[0020] 3.4 Safety Evaluation of Low-Sugar, High-Alcohol Kiwi Rice Wine As shown in Table 3, the total bacterial count in the two types of kiwi rice wine met the standard requirements of NY / T1885—2011 "Green Food Rice Wine", and no Escherichia coli or Staphylococcus aureus was detected.

[0021] Table 3 Microbial Detection of Rice Wine Microorganism SFKRW DFKRW Total number of colonies (CFU / mL) 21 23 Escherichia coli (MPN / mL) <3.0 <3.0 Staphylococcus aureus (MPN / mL) <3.0 <3.0 Note: SFKRW and DFKRW represent single-fermented kiwi rice wine and double-fermented low-sugar, high-alcohol kiwi rice wine, respectively.

[0022] 3.5 Types and contents of volatile flavor compounds in low-sugar, high-alcohol kiwifruit rice wine From Table 4, it can be seen that 35 volatile flavor substances were detected in the once-fermented kiwi rice wine (SFKRW) and the low-sugar high-alcohol kiwi rice wine (DFKRW), including 16 esters, 9 alcohols, 4 aldehydes and ketones, 2 phenols, 3 alkanes and 1 other. The ingredient detection results showed that 25 components were detected in DFKRW and 20 components were detected in SFKRW. The content of alcohol substances was the most prominent, DFKRW contained 8 kinds of alcohols, among which the content of ethanol was the highest, being 58.42±1.23 mg / L, SFKRW contained 3 kinds of alcohols, and the common components of the two were n-hexanol and iso-octanol; ester compounds were the most abundant, 10 and 12 kinds of ester compounds were detected in SFKRW and DFKRW, respectively. Ethyl acetate, ethyl valerate, 2-furan ethyl ester, γ-nonanolactone and ethyl benzoate were the unique ester components of DFKRW, which gave the rice wine a unique aroma characteristic.

[0023] Table 4 Types and contents of volatile flavor substances in kiwi rice wine Substance (mg / L) SFKRW DFKRW Isoamyl acetate 1.30±0.21 -- Butyl butyrate 0.13±0.00 0.12±0.02 Ethyl laurate 0.22±0.13 0.28±0.03 Ethyl myristate 0.18±0.05 -- Ethyl palmitate 0.24±0.07 0.04±0.01 2,2,4-trimethyl-1,3-pentanediol diisobutyrate 0.10±0.02 -- Ethyl margarate 0.09±0.02 0.45±0.02 Ethyl arachidate 0.05±0.02 0.56±0.04 Ethyl caprate 0.18±0.00 1.46±0.02 3,5,5-trimethyl-1-hexanol propionate 0.13±0.00 -- Dodecyl vinyl carbonate -- 0.16±0.01 Ethyl acetate -- 5.46±0.23 Ethyl valerate -- 3.55±0.11 2-furan ethyl ester -- 0.24±0.01 Ethyl benzoate -- 0.95±0.08 γ-nonalactone -- 0.463±0.01 (R)-(-)-1,3-butanediol 25.89±18.23 - (2R,3R)-(-)-2,3-butanediol -- 1.25±0.21 n-Hexanol 0.43±0.12 0.37±0.01 Isooctanol 0.24±0.11 0.45±0.03 Phenethyl alcohol -- 0.23±0.00 Ethanol -- 58.42±1.23 n-Butanol -- 3.55±0.72 n-Pentanol -- 3.96±0.36 Undecanol -- 0.56±0.02 Nonanal 0.17±0.07 -- Decanal 0.10±0.02 -- Benzaldehyde -- 0.11±0.00 Furfural -- 0.12±0.00 2,4-di-tert-butylphenol 16.01±1.09 -- Eugenol -- 0.03±0.00 Dodecane 0.04±0.00 0.08±0.00 Octadecane 0.11±0.00 0.22±0.01 Eicosane 0.11±0.03 -- DL-Menthol 0.19±0.00 -- Note: SFKRW and DFKRW represent once-fermented kiwi rice wine and twice-fermented low-sugar high-alcohol kiwi rice wine, respectively.

Claims

1. A method for preparing a low-sugar, high-alcohol kiwifruit rice wine, characterized in that, The method comprises the following steps: (a) kiwi pretreatment: peeling and cutting into pieces, then beating into kiwi fruit pulp; (b) glutinous rice pretreatment: soaking glutinous rice overnight, steaming for 40±5 min after draining the water, and then cooling by pouring water; (c) mixing: adding kiwi fruit pulp into the glutinous rice treated in step (b), the mass ratio of the glutinous rice and the kiwi fruit pulp being 4:1 to 2:1, to obtain a mixture of the glutinous rice and the kiwi fruit pulp; (d) primary fermentation: adding dry sweet starter powder into the mixture of the glutinous rice and the kiwi fruit pulp, uniformly mixing, and then placing in a constant temperature incubator for constant temperature fermentation at 28-34℃ for 36-60 h to obtain a product after primary fermentation; the amount of the dry sweet starter powder added is 0.3-0.5% of the mass of the glutinous rice; (e) secondary fermentation: adding dry brewer's yeast powder into the product after primary fermentation, uniformly mixing, then adding purified water, and placing in a constant temperature incubator for constant temperature fermentation at 16-20℃ for 5-7 d to obtain rice wine after secondary fermentation; the amount of the dry brewer's yeast powder added is 0.01-0.03% of the mass of the mixture of the glutinous rice and the kiwi fruit pulp; and the amount of the purified water added is 70-80% of the mass of the mixture of the glutinous rice and the kiwi fruit pulp; (f) post-treatment: filtering the rice wine after secondary fermentation, centrifuging to obtain supernatant, and then sterilizing at 85℃ for 20 min to obtain mixed bacteria fermentation type kiwi rice wine.

2. The method for preparing low-sugar, high-alcohol kiwifruit rice wine according to claim 1, characterized in that: The ratio of the glutinous rice and the kiwi fruit pulp in step (c) is 3:

1.

3. The method for preparing low-sugar, high-alcohol kiwifruit rice wine according to claim 1, characterized in that: The amount of the dry sweet starter powder added in step (d) is 0.4% of the mass of the glutinous rice.

4. The method for preparing low-sugar, high-alcohol kiwifruit rice wine according to claim 1, characterized in that: The constant temperature fermentation temperature in step (d) is 28℃, and the fermentation duration is 48 h.

5. The method for preparing low-sugar, high-alcohol kiwifruit rice wine according to claim 1, characterized in that: The amount of the dry brewer's yeast powder added in step (e) is 0.01% of the total mass of the glutinous rice and the kiwi fruit pulp.

6. The low sugar high alcohol kiwi fruit rice wine and the method for preparing the same according to claim 1, wherein: The amount of the purified water added in step (e) is 75% of the mass of the mixture of the glutinous rice and the kiwi fruit pulp. ​ 7. The method for preparing low-sugar, high-alcohol kiwifruit rice wine according to claim 1, characterized in that: The constant temperature fermentation temperature in step (e) is 16℃, and the fermentation duration is 6 d.

8. A low-sugar high-alcohol type kiwi fruit rice wine, characterized by, The low-sugar high-alcohol type kiwi rice wine is prepared by the method for preparing the low-sugar high-alcohol type kiwi rice wine according to any one of claims 1 to 7.

9. The low sugar high alcohol type kiwi fruit rice wine according to claim 8, characterized by, The low-sugar high-alcohol type kiwi rice wine has an alcohol content of 8.99±0.14% vol, a total acid content of 12.61±0.48 mg / mL, a total sugar content of 157.28±1.30 mg / mL, and a total reducing sugar content of 120.55±0.44 mg / mL.

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