Mulberry and lotus root fermented wine and brewing method thereof

Abstract

The invention discloses mulberry and lotus root fermented wine and a brewing method thereof, and belongs to the technical field of fermented wine brewing. The fermented wine is prepared from fresh Honghu lotus roots, mulberries, a compound enzyme preparation, beta-cyclodextrin, rock candy, special distiller's yeast and other raw materials according to a specific weight part ratio. The brewing method comprises the steps of raw material pretreatment, separation of lotus root puree / mulberry puree / lotus root juice, material mixing, primary open type fermentation, secondary sealing anaerobic fermentation, filter pressing, ageing, clarification and filling and the like. According to the preparation method, the flavor of the wine body is innovated through compounding of mulberries and lotus roots, the fermentation efficiency is improved through precise enzymolysis of the compound enzyme preparation, flavor substance generation is optimized through a staged fine regulation and control fermentation process, and high clarity and stability of the product are ensured through integration of a modern post-treatment technology. The obtained mulberry and lotus root fermented wine is unique in flavor, rich in nutrition and excellent in quality, and the technical problems that traditional lotus root wine is single in flavor, insufficient in fermentation, poor in stability and the like are solved.

Description

Technical Field

[0001] This invention belongs to the field of fermented wine brewing technology, specifically relating to a mulberry and lotus root fermented wine and its brewing method. Background Technology

[0002] Lotus root is a widely cultivated aquatic economic crop in my country, rich in dietary fiber, various vitamins (such as vitamin C and B vitamins), minerals (such as potassium and iron), and active ingredients such as polyphenols and flavonoids, possessing high nutritional value and health benefits. Currently, food development using lotus root as a raw material mainly focuses on traditional or primary processed products such as lotus root powder, lotus root juice beverages, and canned lotus root, while its deep processing, especially the development of fermented alcoholic beverages, is still in its initial and exploratory stages.

[0003] In the field of fermented wine brewing, lotus root fermented wine, as an emerging specialty wine product, is gradually attracting industry attention. However, existing lotus root fermented wine brewing technology still has many shortcomings. First, the raw material composition is generally relatively simple, mostly using lotus root as the main or only raw material, lacking scientific combination with other nutrients and flavor substances, resulting in a simple and ununique flavor profile and limited nutritional value in the final product. Second, in terms of brewing process, traditional processing methods are often rather crude. For example, the decomposition of macromolecules such as starch and cellulose in the raw materials is insufficient, affecting the release of fermentable sugars and subsequent fermentation efficiency; the parameters of the fermentation process (including aerobic primary fermentation and anaerobic secondary fermentation) (such as temperature, inoculum size, aeration, stirring, etc.) are not precisely and systematically controlled, resulting in slow fermentation start-up, unstable process, and insufficient generation of flavor substances; in the post-processing stage, there is a lack of effective modern technical means to integrate clarification, stability treatment, and flavor integration (aging) of the wine, which may result in problems such as poor clarity, short shelf life, or rough taste. Summary of the Invention

[0004] The present invention aims to provide a fermented wine of mulberry and lotus root and its brewing method, which solves the technical problems of traditional lotus root wine having a single flavor, low fermentation efficiency and poor product stability.

[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A fermented wine made from mulberry and lotus root comprises the following ingredients in parts by weight: 80-120 parts fresh Honghu lotus root, 0.2-0.4 parts compound enzyme preparation, 5-8 parts β-cyclodextrin, 80-120 parts rock sugar, 0.8-1.2 parts special yeast, 0.3-0.5 parts fermentation regulator, 0.05-0.1 parts propyl gallate, 1-1.5 parts chitosan, and 16-24 parts mulberry.

[0006] Furthermore, the compound enzyme preparation is composed of α-amylase, pectinase, and cellulase in a mass ratio of 3-5:2-4:1-2.

[0007] Furthermore, the fermentation regulator is composed of potassium hydrogen tartrate and magnesium sulfate in a mass ratio of 3-5:2-3.

[0008] Furthermore, the specially made yeast is a mixture of Rhizopus and rice yeast in a mass ratio of 1:1 to 2:1.

[0009] Furthermore, the chitosan is one or more of deacetylated chitin, oligochitosan, and water-soluble chitosan, and the degree of deacetylation is ≥90%.

[0010] A method for brewing mulberry and lotus root fermented wine includes the following steps: S1. Raw material pretreatment: Wash, peel, remove nodes and stems from fresh Honghu lotus root and mulberry, steam the mulberry and cut the lotus root into chunks. S2. Cutting and cleaning: Wash the lotus root pieces and mulberries processed in step S1 with purified water for a second time, then let them air dry for later use. S3. Material separation: The dried lotus root pieces and mulberries from step S2 are physically extruded to obtain lotus root paste, mulberry paste, and lotus root juice obtained by further extruding some of the lotus root paste. S4. Mixed Fermentation Materials: Take 50 parts lotus root paste, 50 parts lotus root juice, 20 parts mulberry paste, 100 parts rock sugar and 1 part special yeast, mix and stir evenly to obtain the fermentation mixture. S5. Primary fermentation: Introduce brewing yeast into the fermentation mixture and ferment under open conditions; during the fermentation period, introduce sterile air and stir 1-2 times a day, and continue fermentation for 10 days to obtain the primary fermentation product. S6. Secondary fermentation and aging: The primary fermentation product is transferred to a sealed container for anaerobic fermentation and fermentation continues for 15-20 days; after fermentation, the lees are separated by plate and frame filter press to obtain the wine; the wine is transferred to an aging tank and sealed for aging for at least 2 months. S7. Clarification and Bottling: The aged wine is processed through a multi-tank series low-temperature clarification process before bottling.

[0011] Furthermore, in step S1, the mulberries are steamed in boiling water for 5-10 minutes; in step S2, the bubble pressure of the secondary bubble cleaning is 0.1-0.3 MPa, the cleaning time is 5-10 minutes, and the material is dried after cleaning until the moisture content is ≤10%.

[0012] Furthermore, in step S5, the inoculation amount of brewing yeast is 0.5-1.0% of the total weight of the fermentation mixture; the primary fermentation temperature is 18-20℃; the daily aeration rate of sterile air is 0.4-0.6L / min; and the stirring time is 15-20min each time.

[0013] Furthermore, in step S6, the anaerobic fermentation temperature is 22-24℃; the plate and frame filter press pressure is 0.2-0.5MPa; the aging is carried out in an aging tank, the inner wall of which is coated with nano-titanium dioxide, the aging temperature is 18-22℃, and the aging time is 28-32 days.

[0014] Furthermore, in step S7, the multi-tank series low-temperature clarification process adopts a five-stage series container tank clarification system based on the principle of connected pressure: First, the wine juice obtained by manual physical pressing after fermentation is mixed with the reserved primary fermentation product and pumped into the clarification tank for preliminary filtration. Then, the wine juice is continuously passed through five series-connected container tanks under the action of system pressure difference. Impurities are removed through staged low-temperature sedimentation and physical filtration to obtain clear wine.

[0015] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention scientifically combines mulberry and lotus root and introduces β-cyclodextrin to mask undesirable flavors, so that the final product not only integrates the fragrance of lotus root and the fruity aroma of mulberry to form a unique flavor with rich layers, but also integrates a variety of nutrients from the two raw materials, effectively solving the problems of bland taste, unprominent flavor and limited nutritional value caused by the single raw material of traditional lotus root wine.

[0016] (2) This invention uses a compound enzyme preparation composed of α-amylase, pectinase and cellulase in a specific ratio to specifically and synergistically decompose the cell wall structure and contents of lotus root, significantly increasing the release of fermentable sugars and flavor precursors, providing high-quality substrates for yeast fermentation, thereby improving the problems of slow fermentation start-up, low efficiency and incomplete raw material conversion caused by insufficient enzymatic hydrolysis in traditional processes.

[0017] (3) By setting up two stages, namely "open primary fermentation" and "sealed anaerobic secondary fermentation", and precisely controlling key parameters such as temperature, inoculation amount, aeration and stirring in each stage, this invention creates the best environment for the growth, metabolism and synthesis of flavor substances of yeast. This ensures a stable and efficient fermentation process, promotes the accumulation of alcohol and rich flavor substances, and avoids the quality instability caused by the rough fermentation conditions in traditional processes.

[0018] (4) This invention integrates plate and frame filter press, temperature-controlled aging (with nano-titanium dioxide coated container), and multi-tank series low-temperature clarification process combined with chitosan adsorption clarification and other modern post-processing technologies, which can efficiently remove suspended particles, colloidal impurities and some microorganisms in the wine, greatly improve the clarity, purity and biological stability of the product, extend the shelf life, and make the finished wine clear and bright in appearance and mellow and harmonious in taste. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. 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.

[0020] The core of this application lies in constructing a unique and stable mulberry and lotus root fermented wine production technology system by optimizing raw material ratios and standardizing process parameters. The technical solution uses fresh Honghu lotus root and mulberry as basic raw materials. Lotus root is pre-treated into lotus root paste and juice, which, together with mulberry paste, form the fermentation substrate. This is then precisely combined with functional auxiliary materials such as compound enzymes, β-cyclodextrin, and specially formulated yeast. In terms of process, a staged fermentation strategy (open primary fermentation and sealed anaerobic secondary fermentation) is adopted, combined with modern post-processing technologies such as plate and frame filtration, temperature-controlled aging, and multi-tank series low-temperature clarification and chitosan clarification, aiming to achieve full generation of flavor substances and a pure and stable wine.

[0021] A fermented mulberry and lotus root wine with a unique flavor has the following preferred raw material composition (by weight): 80-120 parts fresh Honghu lotus root, 0.2-0.4 parts compound enzyme preparation, 5-8 parts β-cyclodextrin, 80-120 parts rock sugar, 0.8-1.2 parts special yeast, 0.3-0.5 parts fermentation regulator, 0.05-0.1 parts propyl gallate, 1-1.5 parts chitosan, and 16-24 parts mulberry.

[0022] The functions of each raw material are as follows: Fresh lotus root and mulberry from Honghu Lake: As basic raw materials, they provide sugars, flavor precursors and various nutrients required for fermentation, and are the main components of the flavor and nutrition of the wine.

[0023] Compound enzyme preparation: preferably composed of α-amylase, pectinase and cellulase in a mass ratio of 3-5:2-4:1-2, used to synergistically decompose starch, pectin and cellulose in lotus root, release fermentable sugars and promote the dissolution of flavor substances.

[0024] β-Cyclodextrin: Used to encapsulate undesirable flavor compounds (such as earthy taste) that lotus root may contain, while protecting beneficial flavor components.

[0025] Rock sugar: It serves as a supplementary carbon source, promotes yeast growth and alcoholic fermentation, and adjusts the sweetness of the finished wine.

[0026] Special yeast starter: It is made by combining Rhizopus and rice yeast in a mass ratio of 1:1 to 2:1, which provides a rich microbial community and enzyme system to start and dominate the fermentation process and produce alcohol and complex flavor substances.

[0027] Fermentation regulator: Preferably composed of potassium bitartrate and magnesium sulfate in a mass ratio of 3-5:2-3. Potassium bitartrate stabilizes the pH of the fermentation system, while magnesium sulfate acts as a coenzyme factor required for yeast metabolism, together optimizing the fermentation environment.

[0028] Propyl gallate: As an antioxidant, it enhances the stability of fat-soluble active ingredients in wine.

[0029] Chitosan: Preferably one or more of deacetylated chitin, oligochitosan or water-soluble chitosan with a degree of deacetylation ≥90%, which removes colloids and minute impurities in the wine through adsorption during the clarification stage, thereby improving the clarity.

[0030] A method for brewing a mulberry and lotus root fermented wine with a unique flavor includes the following steps: (1) Raw material pretreatment: Select high-quality old lotus roots, rinse them with running water to remove surface mud and sand, and manually remove the lotus root skin and nodes. Mulberries are also rinsed with running water, the stems are removed, and then they are steamed in boiling water for 5-10 minutes to sterilize and promote the dissolution of components.

[0031] (2) Cutting and cleaning: Cut the peeled and node-removed lotus root into 3-5cm pieces. Wash the lotus root pieces and steamed mulberries together with purified water for a second time using bubble cleaning. The bubble pressure should be controlled at 0.1-0.3MPa, and the washing time should be 5-10 minutes to thoroughly remove residual impurities. After washing, drain and air dry until the moisture content of the material is ≤10%.

[0032] (3) Separation of lotus root paste, mulberry paste and lotus root juice: The dried lotus root pieces and mulberries are physically pressed separately. After pressing the lotus root, lotus root paste is obtained. A portion of the lotus root paste can be taken out and pressed further to obtain lotus root juice, and the lotus root residue produced by pressing is removed. After pressing the mulberry, mulberry paste is obtained.

[0033] (4) Mixed fermentation materials: Weigh the raw materials according to the proportion. In a typical mixing ratio, take 50 parts lotus root paste, 50 parts lotus root juice, 20 parts mulberry paste, 100 parts rock sugar and 1 part special wine yeast, and mix them thoroughly in the fermentation container to form the initial fermentation mixture.

[0034] (5) Primary fermentation (open fermentation): Inoculate the above mixture with brewing yeast, with the inoculation amount controlled at 0.5-1.0% of the total weight of the fermentation mixture. Place the fermentation vessel in an environment of 18-20℃ for open fermentation. Introduce sterile air at a flow rate of 0.4-0.6 L / min 1-2 times a day, stirring for 15-20 minutes each time to ensure uniform material distribution and replenish oxygen. This stage lasts for 10 days to obtain the primary fermentation product.

[0035] (6) Secondary fermentation and aging: The primary fermentation products are transferred to a sealable fermentation tank and subjected to sealed anaerobic fermentation at 22-24℃ for 15-20 days. After fermentation, the lees are separated by a plate and frame filter press at a pressure of 0.2-0.5 MPa to obtain clear wine. The wine is then transferred to an aging tank with an inner wall coated with nano-titanium dioxide, sealed tightly, and aged at 18-22℃ for 28-32 days. For a richer flavor, the aging time can be extended to more than one year.

[0036] (7) Clarification and bottling: After aging, the wine juice obtained by manual physical pressing after fermentation is mixed with the reserved primary fermentation product and pumped into the clarification tank for preliminary filtration. Then, the wine juice is continuously passed through five series-connected containers under the action of system pressure difference. Impurities are removed through step-by-step low-temperature sedimentation and physical filtration to obtain clear wine, which can then be aseptically bottled.

[0037] The present application is further illustrated by several embodiments below, but the scope of protection of the present application is not limited to these embodiments.

[0038] Examples 1-10 The brewing process shall be carried out in accordance with the raw material ratios (parts by weight) shown in the table below and the process described in the "Brewing Method and Steps" above, with the specific process parameters selected within the preferred range.

[0039] Group lotus root Compound enzyme preparations β-Cyclodextrin crystal sugar Special brewing yeast Fermentation regulator propyl gallate Chitosan Mulberries Example 1 120 0.4 8 120 1.2 0.5 0.1 1.5 24 Example 2 100 0.3 6.5 100 1 0.4 0.075 1.25 20 Example 3 80 0.2 5 80 0.8 0.3 0.05 1 16 Example 4 110 0.35 7 110 1.1 0.45 0.08 1.3 22 Example 5 90 0.25 5.5 90 0.9 0.35 0.06 1.1 18 Example 6 105 0.32 7.5 105 1.05 0.42 0.09 1.4 21 Example 7 95 0.28 6 95 0.95 0.38 0.07 1.2 19 Example 8 115 0.38 7.2 115 1.15 0.48 0.095 1.45 23 Example 9 85 0.22 5.2 85 0.85 0.32 0.055 1.05 17 Example 10 100 0.3 6 100 1 0.4 0.07 1.2 20 For comparative purposes, the following comparative examples are provided, whose raw materials or processes differ from those in this application: Comparative Example 1: The amount of raw materials used was lower than the lower limit of the preferred range of this application, and the key process parameters (such as fermentation temperature and time) were not adequately controlled.

[0040] Comparative Example 2: The amount of raw materials used all exceeded the upper limit of the preferred range of this application, and the key process parameters (such as enzymatic hydrolysis and fermentation intensity) were too high.

[0041] Comparative Example 3: The addition of β-cyclodextrin and related ultrasonic treatment steps were omitted during the brewing process.

[0042] Comparative Example 4: The necessary sterilization step was omitted in the brewing process, but otherwise it was the same as in Example 2.

[0043] The products obtained in Examples 1-10 and Comparative Examples 1-4 were tested, and the results of key physicochemical indicators are shown in the table below: Group Alcohol content (%vol) Total sugar (g / L) Total acid (g / L) pH value Clarity (NTU) Example 1 10.5 15 4.5 3.8 5 Example 2 10 12 4 3.6 6 Example 3 9.2 10 3.8 3.5 7 Example 4 10.2 14 4.2 3.7 4 Example 5 9 11 3.5 3.4 8 Example 6 9.8 13 4.3 3.8 5 Example 7 9.5 12.5 4 3.6 6 Example 8 10.8 16 4.8 3.9 3 Example 9 8.8 9 3.2 3.3 9 Example 10 10 12 4 3.7 5 Comparative Example 1 7.5 8 2.5 3.0 12 Comparative Example 2 12.5 18 5.5 4.2 15 Comparative Example 3 9.5 10 4 3.7 8 Comparative Example 4 9.5 12 4 3.7 10 As can be seen from the data in Examples 1-10, the mulberry and lotus root wine prepared using the scheme of this application has moderate alcohol content and sugar and acid content, stable pH, and excellent clarity (low NTU value), indicating that the process is stable and the basic physicochemical indicators of the product are coordinated.

[0044] Comparing the examples and comparative examples reveals that: Comparative Example 1, due to insufficient raw materials and processes, resulted in incomplete fermentation, low alcohol content, insufficient flavor components, and poor clarity; Comparative Example 2, due to excessive processing, resulted in a rough body, excessively high acidity, and decreased clarity; Comparative Example 3, lacking β-cyclodextrin treatment, may have insufficient masking of undesirable flavors; Comparative Example 4, by omitting sterilization, may have posed a risk to microbial stability, and its clarity was slightly inferior to that of the normal process. This demonstrates the necessity and superiority of the raw material ratio and process steps in this application.

[0045] In sensory evaluation, the products in the examples all exhibited a unique flavor that blended the typical aroma of lotus root with the aroma of mulberry, with a mellow and harmonious taste and a pleasant aftertaste; while the products in the comparative examples showed varying degrees of defects in terms of flavor harmony and purity of taste.

[0046] In summary, the mulberry and lotus root fermented wine brewing method provided in this application, through scientific raw material compounding and refined process control, successfully solves the problems of traditional lotus root wine such as single flavor, limited nutritional value, and unstable quality, and can stably produce fermented wine products with unique flavor and excellent quality.

[0047] It should be noted that, in this document, terms such as “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0048] 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 fermented wine made from mulberry and lotus root, characterized in that, It consists of the following ingredients in parts by weight: 80-120 parts fresh Honghu lotus root, 0.2-0.4 parts compound enzyme preparation, 5-8 parts β-cyclodextrin, 80-120 parts rock sugar, 0.8-1.2 parts special yeast, 0.3-0.5 parts fermentation regulator, 0.05-0.1 parts propyl gallate, 1-1.5 parts chitosan, and 16-24 parts mulberry.

2. The mulberry and lotus root fermented wine according to claim 1, characterized in that, The compound enzyme preparation is composed of α-amylase, pectinase, and cellulase in a mass ratio of 3-5:2-4:1-2.

3. The mulberry and lotus root fermented wine according to claim 1, characterized in that, The fermentation regulator is composed of potassium hydrogen tartrate and magnesium sulfate in a mass ratio of 3-5:2-3.

4. The mulberry and lotus root fermented wine according to claim 1, characterized in that, The specially made yeast is a mixture of Rhizopus and rice yeast in a mass ratio of 1:1 to 2:

1.

5. The mulberry and lotus root fermented wine according to claim 1, characterized in that, The chitosan is one or more of deacetylated chitin, oligochitosan, and water-soluble chitosan, and the degree of deacetylation is ≥90%.

6. A method for brewing mulberry and lotus root fermented wine, characterized in that, Includes the following steps: S1. Raw material pretreatment: Wash, peel, remove nodes and stems from fresh Honghu lotus root and mulberry, steam the mulberry and cut the lotus root into chunks. S2. Cutting and cleaning: Wash the lotus root pieces and mulberries processed in step S1 with purified water for a second time, then let them air dry for later use. S3. Material separation: The dried lotus root pieces and mulberries from step S2 are physically extruded to obtain lotus root paste, mulberry paste, and lotus root juice obtained by further extruding some of the lotus root paste. S4. Mixed Fermentation Materials: Take 50 parts lotus root paste, 50 parts lotus root juice, 20 parts mulberry paste, 100 parts rock sugar and 1 part special yeast, mix and stir evenly to obtain the fermentation mixture. S5. Primary fermentation: Introduce brewing yeast into the fermentation mixture and ferment under open conditions; during the fermentation period, introduce sterile air and stir 1-2 times a day, and continue fermentation for 10 days to obtain the primary fermentation product. S6. Secondary fermentation and aging: The primary fermentation product is transferred to a sealed container for anaerobic fermentation and fermentation continues for 15-20 days; after fermentation, the lees are separated by plate and frame filter press to obtain the wine; the wine is transferred to an aging tank and sealed for aging for at least 2 months. S7. Clarification and Bottling: The aged wine is processed through a multi-tank series low-temperature clarification process before bottling.

7. The brewing method for mulberry and lotus root fermented wine according to claim 6, characterized in that, In step S1, the mulberries are steamed in boiling water for 5-10 minutes; in step S2, the bubble pressure of the secondary bubble cleaning is 0.1-0.3 MPa, the cleaning time is 5-10 minutes, and the material is dried after cleaning until the moisture content is ≤10%.

8. The brewing method for mulberry and lotus root fermented wine according to claim 6, characterized in that, In step S5, the inoculation amount of brewing yeast is 0.5-1.0% of the total weight of the fermentation mixture; the primary fermentation temperature is 18-20℃; the daily aeration rate of sterile air is 0.4-0.6L / min, and the stirring time is 15-20min each time.

9. A method for brewing mulberry and lotus root fermented wine according to claim 6, characterized in that, In step S6, the anaerobic fermentation temperature is 22-24℃; the plate and frame filter press pressure is 0.2-0.5MPa; the aging is carried out in an aging tank, the inner wall of which is coated with nano-titanium dioxide, the aging temperature is 18-22℃, and the aging time is 28-32 days.

10. A method for brewing mulberry and lotus root fermented wine according to claim 6, characterized in that, In step (7), the multi-tank series low-temperature clarification process adopts a five-stage series container tank clarification system based on the principle of connected pressure: First, the wine juice obtained by manual physical pressing after fermentation is mixed with the reserved primary fermentation product and pumped into the clarification tank for preliminary filtration. Then, the wine juice is continuously passed through five series-connected container tanks under the action of system pressure difference. Impurities are removed through staged low-temperature sedimentation and physical filtration to obtain clear wine.