Brewing method of cerasus humilis fruit wine with high calcium content, high absorption content and high resveratrol content

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a brewing method of high-calcium, high-absorption and high-resveratrol-content cerasus humilis fruit wine. According to the method, mixed treatment of ultrasonic impregnation and enzymolysis impregnation is adopted as a pretreatment mode of the fruit wine, and the fermentation process of the fruit wine is precisely regulated and controlled. Compared with the fruit wine prepared by the traditional method, the product prepared by the brewing method provided by the invention has the advantages that the calcium ion concentration and the resveratrol concentration are greatly improved; meanwhile, the organic acid content of the product is obviously higher than that of the cerasus humilis fruit wine obtained by the traditional method; the increase of the content of the organic acid further promotes the generation of a calcium chelate product in the fruit wine, so that calcium ions in the cerasus humilis fruit wine prepared by the product are more easily absorbed by a human body, and the nutrition utilization value of the product is greatly improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for brewing European plum wine with high calcium, high absorption, and high resveratrol content. Background Technology

[0002] European plum fruit ( Cerasus humilis (Bge.) Sok. Prunus cerasifera is a unique fruit with both nutritional and functional benefits, particularly outstanding in calcium ions and resveratrol. In terms of calcium content, Prunus cerasifera can be considered a "naturally high-calcium fruit," with a typical calcium content of 50-130 mg / 100g fresh weight, and some superior varieties even exceeding 170 mg / 100g, far surpassing common fruits like apples and grapes, and even higher than milk. Furthermore, the calcium is mainly in soluble forms (such as calcium citrate and calcium gluconate), accounting for 60%-80% of the total calcium content, resulting in high bioavailability and easy absorption by the human body. Combined with the vitamin C and organic acids in the fruit, it further promotes calcium absorption, making it an excellent natural calcium supplement choice for children, the elderly, and other groups. Meanwhile, the fruit of the European plum also contains a certain amount of resveratrol, with a content of approximately 0.5-3.0 mg / 100g dry weight, which is at a medium-to-high level among common fruits. The content is higher in the peel than in the pulp, and slightly higher in unripe fruit. This natural polyphenolic compound has strong antioxidant properties, capable of scavenging free radicals and protecting cells from oxidative damage. It synergistically enhances the antioxidant effect with components such as vitamin C and anthocyanins in the fruit, and may also play a potential role in regulating blood lipids, improving vascular function, and enhancing immunity. The combination of these two factors makes the European plum a unique food ingredient with both calcium-supplementing and antioxidant value, showing great promise in the development of functional foods and nutritional supplements.

[0003] Fermentation is the core stage of winemaking. Although traditional plum winemaking techniques can produce fruit wines with unique flavors to a certain extent, as consumers' demands for wine quality and taste continue to increase, and as producers place greater emphasis on production efficiency and cost control, some limitations of traditional techniques are gradually becoming apparent.

[0004] As a specialty beverage developed based on my country's unique "calcium-rich fruit" resources, the large-scale and standardized industrial system of European plum wine is still constrained by the lack of standardized processes, insufficient product innovation, and difficulties in adapting raw materials. These three factors intertwine, leading to slow industrial development. Specific problems can be analyzed in depth as follows: The core constraint on quality stability is the lack of unified process standards across the entire European plum wine brewing chain. The parameters for key stages from raw material processing to aging are inconsistent, directly resulting in significant quality differences between batches. Currently, European plum wine product development remains in its early stages, failing to fully leverage its core resource advantages of "high calcium and rich polyphenols." The unique physicochemical properties of European plum fruit—"high acidity, low sugar, and unstable pigments"—naturally clash with traditional fruit wine brewing processes. The lack of targeted technical solutions directly leads to core problems such as difficulty in initiating fermentation and flavor imbalance.

[0005] Therefore, there is an urgent need for a brewing method that can increase the calcium ion and resveratrol content of European plum wine. Summary of the Invention

[0006] The purpose of this invention is to provide a brewing method that can increase the calcium ion and resveratrol content of European plum wine. Compared with fruit wine prepared by traditional methods, the European plum wine prepared by the method of this invention not only achieves a significant increase in calcium ion and resveratrol concentrations, but also has a significantly higher content of organic acids than that of European plum wine prepared by traditional methods.

[0007] To achieve the above objectives, the present invention provides the following technical solution: This invention provides a method for brewing European plum wine, the method comprising the following steps: S1: Prunus cerasifera fruit is crushed to obtain Prunus cerasifera juice; S2: The European plum juice described in step S1 is mixed with vitamin C antioxidant and then subjected to ultrasonic treatment to obtain a mixture; S3: Add Roc pectinase to the mixture described in step S2, mix again, and then juice after enzymatic hydrolysis. Add glucose to adjust the mixture. S4: After inoculating the prepared plum juice from step S3 with yeast, place it in a fermentation tank for staged fermentation.

[0008] Preferably, the content of the added vitamin C antioxidant in step S2 is 0.01-0.20% of the total fruit weight.

[0009] Preferably, the ultrasonic treatment in step S2 has a power of 300-600W, an ultrasonic time of 10-50min, and an ultrasonic temperature of 30-70℃.

[0010] Preferably, the enzymatic hydrolysis treatment conditions in step S3 are 50 mg / L, 50°C water bath, and treatment for 30 min.

[0011] Preferably, in step S3, the amount of Roc pectinase added is 30-100 mg / kg based on the weight of the fruit.

[0012] Preferably, in step S3, the amount of glucose added is 80-300 g / L, based on the volume of the plum juice obtained in step S1.

[0013] Preferably, in step S4, the yeast inoculation amount is 200 mg / L of CECA brewing yeast, based on the volume of the plum juice obtained in step S1.

[0014] Preferably, the staged fermentation in step S4 specifically includes: initial fermentation at 30°C under aerobic conditions for 0-12 hours; intermediate fermentation at 25°C under gradually anaerobic conditions for 12-72 hours; and final fermentation at 25°C under anaerobic conditions for 72-108 hours. More preferably, the staged fermentation process further includes adding yeast nutrients at the initial, middle and final stages of fermentation, wherein the amount of yeast nutrients added is 200 mg per liter of plum juice.

[0015] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention provides a brewing method for European plum wine. By using ultrasonic-enzymatic pre-maceration technology to improve the brewing process of European plum wine, the high calcium and high resveratrol content in European plum wine are effectively preserved and enhanced. In addition, the absorption of calcium ions in European plum wine is improved without affecting the original flavor of European plum fruit. Without adding additional organic acids, this invention extracts the organic acids from the European plum fruit, causing the calcium ions in the fruit wine to become calcium chelated. This makes the calcium ions in the European plum fruit wine of this invention easier for the human body to absorb, standardizes the specific fermentation process of European plum fruit wine, greatly improves the product flavor of European plum fruit wine, standardizes the product quality of European plum fruit wine, opens up a new high-value-added product track for the European plum fruit industry, breaks through the technical limitations of traditional fruit wine brewing, and provides a replicable innovative paradigm for specialty fruit wine brewing. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 The effect of ultrasonic maceration time on the calcium ion content in European plum wine.

[0018] Figure 2 The effect of ultrasonic impregnation temperature on the calcium ion content in European plum wine.

[0019] Figure 3 The effect of ultrasonic impregnation power on the calcium ion content in European plum wine.

[0020] Figure 4 The effect of ultrasonic maceration time on resveratrol content in European plum wine.

[0021] Figure 5 The effect of ultrasonic impregnation temperature on the resveratrol content in European plum wine.

[0022] Figure 6 The effect of ultrasonic impregnation power on the resveratrol content in European plum wine.

[0023] Figure 7 Comparison of organic acid spectra in plum wine measured by high performance liquid chromatography.

[0024] Figure 8 The effect of ultrasonic maceration time on the organic acid content in European plum wine.

[0025] Figure 9 The effect of ultrasonic impregnation temperature on the organic acid content in European plum wine.

[0026] Figure 10 The effect of ultrasonic impregnation power on the organic acid content in European plum wine.

[0027] Figure 11 This is a schematic diagram illustrating the calcium ion concentration analysis between the European plum wine prepared in this example and commercially available fruit wines.

[0028] Figure 12 Fermentation curves of plum wine treated with ultrasonic pre-maceration.

[0029] Figure 13 This is a schematic diagram of the European plum wine prepared in Example 1. Detailed Implementation

[0030] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below with reference to the accompanying drawings and embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0031] Unless otherwise specified, the production processes, experimental methods, or testing methods involved in the embodiments of this invention are all conventional methods in the prior art, and their names and / or abbreviations are all conventional names in the field, which are very clear and distinct in the relevant application areas. Those skilled in the art can understand the conventional process steps based on the names and apply the corresponding equipment, and implement them according to conventional conditions or the conditions recommended by the manufacturer.

[0032] The various instruments, equipment, raw materials or reagents used in the embodiments of this invention are not subject to any special restrictions on their source. They are all conventional products that can be purchased through regular commercial channels and can be prepared according to conventional methods known to those skilled in the art.

[0033] Example 1: Brewing method of European plum fruit (1) 6 kg of European plum fruits were crushed to obtain juice; (2) The juice described in step S1 is mixed with 0.05% of the total fruit weight of vitamin C antioxidant, and then subjected to ultrasonic treatment. The ultrasonic treatment power is 480w, the ultrasonic time is 10min, and the ultrasonic temperature is 50℃. (3) After ultrasonic treatment in step S2, add 60 mg / kg of Roc pectinase for enzymatic hydrolysis, then juice the mixture and add 100 g / L of glucose for adjustment. (4) After the European plum juice prepared in step S3 is inoculated, it is placed in a fermentation tank for staged fermentation. The inoculation amount is 200 mg / L (200 mg per L of European plum juice) of CECA brewing yeast. The staged fermentation is as follows: at the beginning of the fermentation, 200 mg / L of yeast nutrient solution is added (200 mg per L of European plum juice), the fermentation conditions are 30℃, aerobic, and the initial time is 0-12h; at the beginning of the middle stage of fermentation, 200 mg / L of yeast nutrient solution is added (200 mg per L of European plum juice), the fermentation conditions are 25℃, gradually anaerobic, and the middle stage time is 12-72h; at the end of the fermentation, 200 mg / L of yeast nutrient solution (end stage) is added, the fermentation conditions are 25℃, anaerobic, and the end stage time is 72-108h.

[0034] The plum wine prepared under these conditions is as follows: Figure 13 As shown.

[0035] Example 2 Compared with Example 1, the only difference is the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment time is 30 minutes.

[0036] Example 3 Compared with Example 1, the only difference is with the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment time is 50 min.

[0037] Example 4 Compared with Example 1, the only difference is the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment temperature is 30°C.

[0038] Example 5 Compared with Example 1, the only difference is the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment temperature is 70°C.

[0039] Example 6 Compared with Example 1, the only difference is the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment power is 300W.

[0040] Example 7 Compared with Example 1, the only difference is the pre-immersion ultrasonic treatment conditions described in step S3: the ultrasonic treatment power is 600W.

[0041] Example 8 To verify the effectiveness of the brewing process of the present invention, the European plum wine products prepared in Examples 1 to 8 were subjected to comprehensive performance tests. The test indicators covered calcium ion content, resveratrol content, total polyphenols, total anthocyanins, titratable acid and reducing sugar. All test results are shown in Tables 1-3.

[0042] The influence of ultrasonic impregnation process parameters on key indicators such as calcium ion and resveratrol content was further investigated and presented visually through charts, such as... Figure 1-6 As shown.

[0043] Table 1. Effects of ultrasonic maceration time on indicators in European plum wine

[0044] Table 2. Effects of ultrasonic impregnation temperature on indicators in European plum wine

[0045] Table 3. Effects of ultrasonic impregnation power on indicators in European plum wine

[0046] according to Figure 1-6 It can be seen that the ultrasonic impregnation technology has an effect on the calcium ion and resveratrol content in European plum wine. The most suitable ultrasonic impregnation time is 30 min, the ultrasonic impregnation temperature is 50℃, and the ultrasonic impregnation power is 480w.

[0047] according to Figure 7 It can be seen that malic acid is the main organic acid in European plum wine, while the content of citric acid, lactic acid, and quinic acid is relatively low. Figure 8-10 The effect of ultrasonic impregnation technology on the organic acid content in European plum wine: to balance the taste of European plum wine with the extraction rate of organic acids, the most suitable ultrasonic impregnation time is 30 min, the ultrasonic impregnation temperature is 50℃, and the ultrasonic impregnation power is 480w.

[0048] Based on the data given above, it can be seen that under the optimal parameter conditions of the three processes, the functional components, flavor indicators, and nutrient absorption characteristics of the European plum wine are synergistically optimized, as shown in the following details: In terms of the retention of functional components, the content of core nutrients and active substances in the European plum wine under these conditions is significantly improved: the calcium ion content reaches 120 mg / L, which is the highest level within the detection range; the resveratrol content reaches 151.9 μg / L, which is the peak value among all process groups; at the same time, key antioxidant components such as total polyphenols (5.01 mg / mL) and total anthocyanins (100.6 mg / L) are also maintained at a high level, fully preserving the nutritional and physiological activity value of the European plum.

[0049] From the perspective of flavor quality balance, the ratio of titratable acid (85.63 mg / mL) to reducing sugar (10.3 mg / mL) in the wine sample is well-coordinated, which avoids the sourness caused by excessive acidity or the sweetness caused by excessive sugar, effectively avoiding the problem of flavor imbalance, and providing a suitable matrix environment for the stable preservation of functional components.

[0050] From the perspective of nutrient absorption efficiency, under these conditions, the organic acid content of the European plum wine is relatively high, which can serve as a sufficient calcium ion chelating agent, significantly promoting the dissolution and absorption of calcium ions in the human intestine, thus solving the problem of low mineral absorption rate in traditional fruit wines; moreover, the cavitation effect of ultrasonic technology and the catalytic effect of enzymatic hydrolysis process form a highly efficient synergy, further enhancing the dissolution efficiency of functional components.

[0051] In summary, these process parameters can simultaneously achieve a triple balance of "maximum dissolution of functional components", "highly efficient absorption of calcium ions" and "optimal flavor quality", thus representing the optimal process conditions for the ultrasonic-enzymatic hydrolysis combined maceration technology for European plum wine.

[0052] Example 9 The fruit wine prepared in Example 1 was compared with common commercially available fruit wines, such as apple cider, red wine, white wine, berry wine, and citrus wine, for calcium ion content. The test results are as follows: Figure 11 As shown.

[0053] It is evident that the calcium ion concentration of the plum wine prepared in this application is much higher than that of commonly available fruit wines on the market.

[0054] Example 10 From the start of fermentation, the sugar content of the fermentation broth was monitored periodically using a saccharimeter: samples were taken once every 12 hours at the beginning of fermentation, and then every 12 hours thereafter, with each sample size controlled at 20 mL (to avoid affecting the fermentation system). When the sugar content stabilized after 12 consecutive hours, the fermentation endpoint was determined, and fermentation was terminated. Based on the fermentation curve of the European plum wine, the fermentation process can be broken down into three stages, and the fermentation conditions can be adjusted according to the different stages.

[0055] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for brewing European plum wine, characterized in that, The method includes the following steps: S1: Prunus cerasifera fruit is crushed to obtain Prunus cerasifera juice; S2: The European plum juice described in step S1 is mixed with vitamin C antioxidant and then subjected to ultrasonic treatment to obtain a mixture; S3: Add Roc pectinase to the mixture described in step S2, mix again, and then juice after enzymatic hydrolysis. Add glucose to adjust the mixture. S4: After inoculating the prepared plum juice from step S3 with yeast, place it in a fermentation tank for staged fermentation.

2. The brewing method according to claim 1, characterized in that, The content of the added vitamin C antioxidant in step S2 is 0.01-0.20% of the total fruit weight.

3. The brewing method according to claim 1, characterized in that, The ultrasonic treatment in step S2 has a power of 300-600W, an ultrasonic time of 10-50min, and an ultrasonic temperature of 30-70℃.

4. The brewing method according to claim 1, characterized in that, The enzymatic hydrolysis treatment conditions described in step S3 are 50 mg / L, 50°C water bath, and treatment for 30 min.

5. The brewing method according to claim 1, characterized in that, In step S3, the amount of Roc pectinase added is 30-100 mg / kg based on the weight of the fruit.

6. The brewing method according to claim 1, characterized in that, In step S3, based on the volume of the plum juice obtained in step S1, the amount of glucose added is 80-300 g / L.

7. The brewing method according to claim 1, characterized in that, In step S4, based on the volume of the plum juice obtained in step S1, the yeast inoculation amount is 200 mg / L of CECA brewing yeast.

8. The brewing method according to claim 1, characterized in that, The staged fermentation described in step S4 specifically includes: initial fermentation at 30°C under aerobic conditions for 0-12 hours; intermediate fermentation at 25°C under gradually anaerobic conditions for 12-72 hours; and final fermentation at 25°C under anaerobic conditions for 72-108 hours.

9. The brewing method according to claim 8, characterized in that, The staged fermentation process also includes adding yeast nutrients at the beginning, middle and end of the fermentation, with the amount of yeast nutrients added being 200mg per liter of plum juice.

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