Whole-plant purple corn anthocyanin wine formula and preparation process thereof

Abstract

The invention discloses a whole-plant purple corn anthocyanidin wine formula and a preparation technology thereof, and belongs to the technical field of purple corn anthocyanidin wines.The preparation technology comprises the following steps that S1, raw materials for preparing the whole-plant purple corn anthocyanidin wine are selected according to the requirements of maturity, color, cleanliness and drying degree; s2, respectively or mixing the harvested purple corn husks, cores and stigmas for cleaning. According to the method, the whole plant parts such as bract, core and stigma of the purple corn are used as raw materials for extracting the anthocyanin, so that the source of the anthocyanin is widened, efficient utilization of purple corn byproducts is realized, the resource utilization rate is increased, the production cost is reduced, and meanwhile, the whole purple corn plant is rich in natural anthocyanin; the health-care wine has the advantages that the health-care wine has good antioxidant, anti-inflammatory, eye-protecting, blood fat-regulating and other physiological activities, the anthocyanin content in the finished wine is high through scientific proportioning and optimized process, the product is endowed with remarkable functional health-care value, and the requirements of consumers on healthy drinks are met.

Description

Technical Field

[0001] This invention belongs to the technical field of purple corn anthocyanin wine, specifically a whole-plant purple corn anthocyanin wine formula and its preparation process. Background Technology

[0002] Anthocyanins are a class of natural, water-soluble pigments widely found in plants. Belonging to the flavonoid family, they possess significant antioxidant, anti-inflammatory, cardiovascular protective, vision-improving, and blood sugar and lipid-regulating activities, leading to their widespread application in food, health products, and cosmetics in recent years. Currently, the main sources of anthocyanins include plant resources such as blueberries, black goji berries, purple sweet potatoes, and grape skins and seeds. However, these raw materials generally suffer from high costs, limited resources, or unsatisfactory extraction efficiency, restricting their large-scale application.

[0003] As one of the world's most important food crops, purple corn has attracted attention due to its high anthocyanin content. Traditionally, the extraction of anthocyanins from purple corn has mainly focused on the seed coat of the corn kernels. However, a large number of by-products generated after harvest, such as husks (corn leaves), corn cobs, and corn silks, are often discarded or used as low-value feed, resulting in resource waste. In addition, some existing wine research has attempted to extract anthocyanins from purple corn by-products, but these methods generally suffer from low extraction efficiency, complex processes, and easy destruction of heat-sensitive components. Therefore, there is an urgent need for a new formula and process technology that can efficiently utilize the resources of the entire purple corn plant, improve the anthocyanin extraction rate, and produce anthocyanin-enriched wines with both high nutritional value and health benefits. Summary of the Invention

[0004] The purpose of this invention is to provide a whole-plant purple corn anthocyanin wine formula and its preparation process to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a whole-plant purple corn anthocyanin wine formula and its preparation process, comprising the following steps:

[0006] S1: Select raw materials for preparing whole-plant purple corn anthocyanin wine according to the requirements of maturity, color, cleanliness and dryness;

[0007] S2: Wash the husks, cobs, and silks of the harvested purple corn separately or in combination to remove dust and impurities. Dry the washed raw materials at low temperature and crush the dried purple corn husks, cobs, and silks to a suitable particle size.

[0008] S3: Add the crushed purple corn raw material to an acidic ethanol solution in a certain proportion, extract using ultrasonic-assisted extraction, and filter to obtain a dark purple anthocyanin extract. Concentrate the extract under reduced pressure to remove most of the ethanol and obtain an anthocyanin concentrate.

[0009] S4: Add the obtained anthocyanin extract concentrate to the base wine, stir well, add appropriate amounts of sugar and honey to taste, and add a small amount of additives to assist in the preparation of the wine, while soaking.

[0010] S5: After soaking or preparation, the wine is clarified by natural sedimentation to obtain a clear and transparent wine.

[0011] S6: The filtered wine is aged in a dark and low-temperature environment;

[0012] S7: After aging, final blending is carried out according to the alcohol content, sugar content, and color index of the final product;

[0013] S8: Test the finished product for physicochemical indicators, including alcohol content, anthocyanin content and microbial indicators. After passing the test, store it in the dark and at room temperature.

[0014] As a further preferred embodiment of this technical solution, the following raw materials are included by weight: 40-50 parts base liquor, 5-9 parts purple corn husk, 3-6 parts purple corn cob, 3-6 parts purple corn silk, 2-5 parts sugar, 2-5 parts honey, 10-15 parts water, and 0.5-1 parts auxiliary additives.

[0015] As a further preferred embodiment of this technical solution, the following raw materials are included in parts by weight: 43 parts base liquor, 6 parts purple corn husk, 3 parts purple corn cob, 3 parts purple corn silk, 3 parts sugar, 2 parts honey, 10 parts water, and 0.6 parts auxiliary additives.

[0016] As a further preferred embodiment of this technical solution: the base liquor is any one of sorghum liquor, wheat liquor, barley liquor, and wine.

[0017] As a further preferred embodiment of this technical solution, the soaking method of the liquor also includes: directly immersing the pre-treated purple corn raw material in edible alcohol or base liquor, sealing it, and soaking it in a cool, dark place at room temperature (<25°C) for 15-30 days, stirring it regularly during the period to promote the dissolution of components.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] 1. In this invention, by using the whole plant parts of purple corn, such as the husk, cob, and silks, as raw materials for anthocyanin extraction, not only is the source of anthocyanins broadened, but also the efficient utilization of purple corn by-products is achieved, improving resource utilization and reducing production costs. At the same time, the whole plant of purple corn is rich in natural anthocyanins, which have good antioxidant, anti-inflammatory, eye-protecting, and blood lipid-regulating physiological activities. Furthermore, through scientific formulation and optimized processes, the anthocyanin content in the finished wine is high, giving the product significant functional health value and meeting consumers' demand for healthy beverages.

[0020] 2. In this invention, by using acidic ethanol solution combined with ultrasonic-assisted extraction technology, extraction is carried out under mild conditions of 40–60°C, which effectively improves the dissolution rate and extraction efficiency of anthocyanins. At the same time, low-temperature drying at 40–50°C and vacuum concentration processes maximize the protection of the stability of heat-sensitive active ingredients such as anthocyanins, ensuring that the product has high nutritional value and antioxidant function. Attached Figure Description

[0021] Figure 1 This is a flowchart of a whole-plant purple corn anthocyanin wine formula and its preparation process according to the present invention. Detailed Implementation

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Example 1:

[0024] Please see Figure 1 As shown, the present invention provides a technical solution: a whole-plant purple corn anthocyanin wine formula and its preparation process, comprising the following steps:

[0025] S1: Select raw materials for preparing whole-plant purple corn anthocyanin wine according to the requirements of maturity, color, cleanliness and dryness;

[0026] S2: Wash the husks, cobs, and silks of the harvested purple corn separately or in combination to remove dust and impurities. Dry the washed raw materials at low temperature and crush the dried purple corn husks, cobs, and silks to a suitable particle size.

[0027] S3: Add the crushed purple corn raw material to an acidic ethanol solution in a certain proportion, extract using ultrasonic-assisted extraction, and filter to obtain a dark purple anthocyanin extract. Concentrate the extract under reduced pressure to remove most of the ethanol and obtain an anthocyanin concentrate.

[0028] S4: Add the obtained anthocyanin extract concentrate to the base wine, stir well, add appropriate amounts of sugar and honey to taste, and add a small amount of additives to assist in the preparation of the wine, while soaking.

[0029] S5: After soaking or preparation, the wine is clarified by natural sedimentation to obtain a clear and transparent wine.

[0030] S6: The filtered wine is aged in a dark and low-temperature environment;

[0031] S7: After aging, final blending is carried out according to the alcohol content, sugar content, and color index of the final product;

[0032] S8: Test the finished product for physicochemical indicators, including alcohol content, anthocyanin content and microbial indicators. After passing the test, store it in the dark and at room temperature.

[0033] Further: the drying temperature after cleaning the raw materials is 40-50°C, the mixing ratio of the crushed purple corn raw materials and the acidic ethanol solution is 1:10, and the temperature range for ultrasonic-assisted extraction of anthocyanins is 40-60°C.

[0034] It includes the following ingredients by weight: 40-50 parts base liquor, 5-9 parts purple corn husk, 3-6 parts purple corn cob, 3-6 parts purple corn silk, 2-5 parts sugar, 2-5 parts honey, 10-15 parts water, and 0.5-1 parts auxiliary additives.

[0035] Further: Includes the following ingredients by weight: 43 parts base liquor, 6 parts purple corn husk, 3 parts purple corn cob, 3 parts purple corn silk, 3 parts sugar, 2 parts honey, 10 parts water, and 0.6 parts auxiliary additives;

[0036] Preparation conclusion:

[0037] With a moderate alcohol content, sufficient anthocyanin extraction, a mellow taste, moderate sweetness, and a balanced overall flavor, this drink has a smooth and pleasant mouthfeel.

[0038] Example 2:

[0039] A formula and preparation process for a whole-plant purple corn anthocyanin wine, comprising the following steps:

[0040] S1: Select raw materials for preparing whole-plant purple corn anthocyanin wine according to the requirements of maturity, color, cleanliness and dryness;

[0041] S2: Wash the husks, cobs, and silks of the harvested purple corn separately or in combination to remove dust and impurities. Dry the washed raw materials at low temperature and crush the dried purple corn husks, cobs, and silks to a suitable particle size.

[0042] S3: Add the crushed purple corn raw material to an acidic ethanol solution in a certain proportion, extract using ultrasonic-assisted extraction, and filter to obtain a dark purple anthocyanin extract. Concentrate the extract under reduced pressure to remove most of the ethanol and obtain an anthocyanin concentrate.

[0043] S4: Add the obtained anthocyanin extract concentrate to the base wine, stir well, add appropriate amounts of sugar and honey to taste, and add a small amount of additives to assist in the preparation of the wine, while soaking.

[0044] S5: After soaking or preparation, the wine is clarified by natural sedimentation to obtain a clear and transparent wine.

[0045] S6: The filtered wine is aged in a dark and low-temperature environment;

[0046] S7: After aging, final blending is carried out according to the alcohol content, sugar content, and color index of the final product;

[0047] S8: Test the finished product for physicochemical indicators, including alcohol content, anthocyanin content and microbial indicators. After passing the test, store it in the dark and at room temperature.

[0048] Further: the drying temperature after cleaning the raw materials is 40-50°C, the mixing ratio of the crushed purple corn raw materials and the acidic ethanol solution is 1:10, and the temperature range for ultrasonic-assisted extraction of anthocyanins is 40-60°C.

[0049] It includes the following ingredients by weight: 40-50 parts base liquor, 5-9 parts purple corn husk, 3-6 parts purple corn cob, 3-6 parts purple corn silk, 2-5 parts sugar, 2-5 parts honey, 10-15 parts water, and 0.5-1 parts auxiliary additives.

[0050] Further: Includes the following ingredients by weight: 45 parts base liquor, 5 parts purple corn husk, 5 parts purple corn cob, 5 parts purple corn silk, 4 parts sugar, 3 parts honey, 14 parts water, and 0.5 parts auxiliary additives.

[0051] Preparation conclusion:

[0052] The purple corn used as raw material has a balanced proportion of whole plant components, a more comprehensive source of anthocyanins, a richer aroma, and a slightly higher sweetness, making it suitable for consumers who prefer sweet wines.

[0053] Example 3:

[0054] A formula and preparation process for a whole-plant purple corn anthocyanin wine, comprising the following steps:

[0055] S1: Select raw materials for preparing whole-plant purple corn anthocyanin wine according to the requirements of maturity, color, cleanliness and dryness;

[0056] S2: Wash the husks, cobs, and silks of the harvested purple corn separately or in combination to remove dust and impurities. Dry the washed raw materials at low temperature and crush the dried purple corn husks, cobs, and silks to a suitable particle size.

[0057] S3: Add the crushed purple corn raw material to an acidic ethanol solution in a certain proportion, extract using ultrasonic-assisted extraction, and filter to obtain a dark purple anthocyanin extract. Concentrate the extract under reduced pressure to remove most of the ethanol and obtain an anthocyanin concentrate.

[0058] S4: Add the obtained anthocyanin extract concentrate to the base wine, stir well, add appropriate amounts of sugar and honey to taste, and add a small amount of additives to assist in the preparation of the wine, while soaking.

[0059] S5: After soaking or preparation, the wine is clarified by natural sedimentation to obtain a clear and transparent wine.

[0060] S6: The filtered wine is aged in a dark and low-temperature environment;

[0061] S7: After aging, final blending is carried out according to the alcohol content, sugar content, and color index of the final product;

[0062] S8: Test the finished product for physicochemical indicators, including alcohol content, anthocyanin content and microbial indicators. After passing the test, store it in the dark and at room temperature.

[0063] Further: the drying temperature after cleaning the raw materials is 40-50°C, the mixing ratio of the crushed purple corn raw materials and the acidic ethanol solution is 1:10, and the temperature range for ultrasonic-assisted extraction of anthocyanins is 40-60°C.

[0064] It includes the following ingredients by weight: 40-50 parts base liquor, 5-9 parts purple corn husk, 3-6 parts purple corn cob, 3-6 parts purple corn silk, 2-5 parts sugar, 2-5 parts honey, 10-15 parts water, and 0.5-1 parts auxiliary additives.

[0065] Further: Includes the following ingredients by weight: 50 parts base liquor, 8 parts purple corn husk, 6 parts purple corn cob, 5 parts purple corn silk, 5 parts sugar, 2 parts honey, 15 parts water, and 0.7 parts auxiliary additives.

[0066] Preparation conclusion:

[0067] Purple corn has the largest input of raw materials, the highest anthocyanin content, and the darkest color of the liquor, but the alcohol flavor is relatively prominent, making it suitable for consumers who want to increase their anthocyanin intake.

[0068] By covering the entire process of raw material processing, extraction, concentration, blending, clarification, aging and testing, each parameter is clearly defined and controllable, the process flow is clear and the operation is simple, thus making whole-plant purple corn anthocyanin wine suitable for industrial production and quality control.

[0069] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A formula for a whole-plant purple corn anthocyanin wine and its preparation process, characterized in that, Includes the following steps: S1: Select raw materials for preparing whole-plant purple corn anthocyanin wine according to the requirements of maturity, color, cleanliness and dryness; S2: Wash the husks, cobs, and silks of the harvested purple corn separately or in combination to remove dust and impurities. Dry the washed raw materials at low temperature and crush the dried purple corn husks, cobs, and silks to a suitable particle size. S3: Add the crushed purple corn raw material to an acidic ethanol solution in a certain proportion, extract using ultrasonic-assisted extraction, and filter to obtain a dark purple anthocyanin extract. Concentrate the extract under reduced pressure to remove most of the ethanol and obtain an anthocyanin concentrate. S4: Add the obtained anthocyanin extract concentrate to the base wine, stir well, add appropriate amounts of sugar and honey to taste, and add a small amount of additives to assist in the preparation of the wine, while soaking. S5: After soaking or preparation, the wine is clarified by natural sedimentation to obtain a clear and transparent wine. S6: The filtered wine is aged in a dark and low-temperature environment; S7: After aging, final blending is carried out according to the alcohol content, sugar content, and color index of the final product; S8: Test the finished product for physicochemical indicators, including alcohol content, anthocyanin content and microbial indicators. After passing the test, store it in the dark and at room temperature.

2. The formula and preparation process of a whole-plant purple corn anthocyanin wine according to claim 1, characterized in that: It includes the following ingredients by weight: 40-50 parts base liquor, 5-9 parts purple corn husk, 3-6 parts purple corn cob, 3-6 parts purple corn silk, 2-5 parts sugar, 2-5 parts honey, 10-15 parts water, and 0.5-1 parts auxiliary additives.

3. The formula and preparation process of a whole-plant purple corn anthocyanin wine according to claim 2, characterized in that: It includes the following ingredients by weight: 43 parts base liquor, 6 parts purple corn husk, 3 parts purple corn cob, 3 parts purple corn silk, 3 parts sugar, 2 parts honey, 10 parts water, and 0.6 parts auxiliary additives.

4. The formula and preparation process of a whole-plant purple corn anthocyanin wine according to claim 3, characterized in that: The base liquor can be any one of sorghum liquor, wheat liquor, barley liquor, or wine.

5. The formula and preparation process of a whole-plant purple corn anthocyanin wine according to claim 4, characterized in that: The wine soaking method also includes: directly putting the pre-treated purple corn raw material into edible alcohol or base wine, sealing it, and soaking it in a cool, dark place at room temperature (<25°C) for 15-30 days, stirring it regularly during the period to promote the dissolution of components.

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