阅读说明：本技术 一种甜型红枣果酒及其制备方法 (Sweet red date fruit wine and preparation method thereof ) 是由 高哲 潘玉雷 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种甜型红枣果酒及其制备方法。所述红枣果酒以红枣或者红枣与蛋黄果混合料作为制备原料,经过酵母DV10发酵制备而成。制备的甜型红枣果酒口感醇厚,甘油含量高,采用红枣与蛋黄果原料复合发酵,甘油含量更高,风味物质含量更高,口感更好。(The invention discloses a sweet red date fruit wine and a preparation method thereof. The red date fruit wine is prepared by fermenting red dates or a mixture of the red dates and yolk fruits serving as a preparation raw material by using yeast DV 10. The prepared sweet red date fruit wine has mellow taste and high glycerin content, is prepared by the compound fermentation of red dates and yolk fruit raw materials, and has higher glycerin content, higher content of flavor substances and better taste.)

1. The sweet red date fruit wine is characterized in that red dates are used as a preparation raw material and are fermented by yeast DV10 to prepare the sweet red date fruit wine.

2. The sweet red date fruit wine according to claim 1, wherein the preparation raw material further comprises egg yolk fruit.

3. The preparation method of the sweet red date fruit wine according to claim 1, which is characterized by comprising the following steps:

(1) removing core from fructus Jujubae, cutting into small pieces, adding water at normal temperature into the small pieces of fructus Jujubae, stirring for 6 hr, filtering with filter cloth to obtain fructus Jujubae water solution, and concentrating with rotary evaporator to solid content of 50-90Brix to obtain fructus Jujubae syrup;

(2) mixing the red date syrup with 95% edible alcohol according to a volume ratio of 5 (6-10), stirring for 10-30min by using a high-shear disperser, carrying out alcohol precipitation, filtering by using filter cloth, collecting filter residue, carrying out alcohol precipitation on the 95% edible alcohol and the filter residue according to a volume ratio of 1 (0.5-2), filtering by using the filter cloth, and finally concentrating an alcohol solution by using a rotary evaporator to enable the content of solid matters to reach 50-70 Brix;

(3) adding water to adjust the concentration of fructus Jujubae syrup to 25-35Brix, inoculating (0.1-0.3) g/L DV10 yeast, fermenting, adding sulfurous acid into fructus Jujubae syrup to make its sulfur dioxide content be 30-50mg/L, and fermenting at 8-12 deg.C;

(4) taking wine samples every 5-7 days, and stopping fermentation when the content of fermentation residual sugar is 120-.

4. The method for preparing the sweet red date fruit wine according to claim 3, wherein 4L of water is added to every 1000g of red date pieces in the step (1).

5. The preparation method of the sweet red date fruit wine according to claim 3, wherein the filter cloth filtration in the step (1) is firstly carried out by using a filter cloth with a sieve pore size of 0.0750mm, the crushed red date is repeatedly extracted for three times, and finally, the filter cloth with a sieve pore size of 0.0374mm is used for filtration, and the filtrate is combined to obtain the red date aqueous solution.

6. The preparation method of the sweet red date fruit wine according to claim 3, wherein the sieve mesh size of the filter cloth in the step (2) is 0.0374 mm.

Technical Field

The invention belongs to the technical field of red date fruit wine preparation, and particularly relates to a sweet red date fruit wine and a preparation method thereof.

Background

Fructus Jujubae (zizyphus jujuba dates) is named as fructus Jujubae, fructus Choerospondiatis, fructus Jujubae, and fructus Jujubae of Ziziphus of Rhamnaceae. The red date pulp has sweet taste, thick and solid mouthfeel, chewy taste, and hard kernel texture of the red date.

Research reports show that the red dates have great advantages in chemical composition compared with grapes, the dry matter content of the red dates is much higher than that of the grapes, and the content of polyphenols such as tannin and the like of the red dates is lower than that of the grapes. The types and the contents of the nutrient components of the red dates are far higher than those of the grapes, and the red dates have unique date fragrance and are pleasant. Therefore, the red dates are also one of the raw materials of the good fermented fruit wine.

Although the red dates are one of the raw materials of the fermented fruit wine which is not inferior to grapes, the problem of fruit wine fermentation by the red dates is serious, and the red dates contain a large amount of pectin and polysaccharide, so that the problem that the red dates generate higher methanol even exceed the national standard seriously. Some researchers in fruit wine enterprises and related fields carry out various tests and improvements on the problems, but the researchers often focus on the most deviated from integral, fundamental and deep researches, and many researches are to dilute and supplement sugar sources, add enzymes, blend various blending and the like. Although the measures can alleviate the problems of overhigh content of pectin and polysaccharide on the surface, the special flavor of the red date fruit wine is low, and the functional nutritional ingredients of the red dates are greatly reduced or even disappeared, so that the red date resources are wasted due to the fact that the red dates cannot be effectively and fully utilized, and the flavor quality of the prepared red date fruit wine is greatly reduced. Therefore, when an innovative fermentation process of the red date fruit wine is explored and researched, the quality of the red date fruit wine cannot be reduced, the waste of red date resources is avoided, a plurality of problems of high pectin, high polysaccharide and the like of the red dates are solved, and a complete evaluation system for the quality of the red date fruit wine and the special flavor of the red date fruit wine is established.

Glycerol, also called glycerol, is a colorless, tasteless, slightly sweet and viscous liquid. Like volatile acids, glycerol is also a metabolite of yeast in the fruit wine fermentation process. The difference between glycerol and volatile acid is that a certain amount of glycerol can improve the quality and the taste of the fruit wine, so that the fruit wine tastes softer and more smooth, and the wine body is more harmonious. The food additive health standard (GB/T2760-. However, the content standard and detection means of glycerol in the Chinese fruit wine standard (GB/T15038-.

Disclosure of Invention

The invention aims to provide a sweet red date fruit wine and a preparation method thereof.

A sweet red date fruit wine is prepared by taking red dates as a preparation raw material and fermenting the red dates by yeast DV 10.

The raw materials also comprise yolk fruit (Latin scientific name: Lucuma nervosa A. DC).

The preparation method of the sweet red date fruit wine comprises the following steps:

(1) removing core from fructus Jujubae, cutting into small pieces, adding water at normal temperature into the small pieces of fructus Jujubae, stirring for 6 hr, filtering with filter cloth to obtain fructus Jujubae water solution, and concentrating with rotary evaporator to solid content of 50-90Brix to obtain fructus Jujubae syrup;

(2) mixing the red date syrup with 95% edible alcohol according to a volume ratio of 5 (6-10), stirring for 10-30min by using a high-shear disperser, carrying out alcohol precipitation, filtering by using filter cloth, collecting filter residue, carrying out alcohol precipitation on the 95% edible alcohol and the filter residue according to a volume ratio of 1 (0.5-2), filtering by using the filter cloth, and finally concentrating an alcohol solution by using a rotary evaporator to enable the content of solid matters to reach 50-70 Brix;

(3) adding water to adjust the concentration of fructus Jujubae syrup to 25-35Brix, inoculating (0.1-0.3) g/L DV10 yeast, fermenting, adding sulfurous acid into fructus Jujubae syrup to make its sulfur dioxide content be 30-50mg/L, and fermenting at 8-12 deg.C;

(4) taking wine samples every 5-7 days, and stopping fermentation when the content of fermentation residual sugar is 120-.

Adding 4L of water into every 1000g of red jujube blocks in the step (1).

Filtering by using the filter cloth in the step (1), filtering by using the filter cloth with the sieve pore size of 0.0750mm, repeatedly extracting the red date dregs for three times, finally filtering by using the filter cloth with the sieve pore size of 0.0374mm, and combining the filtrates to obtain the red date aqueous solution.

The sieve pore size of the filter cloth in the step (2) is 0.0374 mm.

The invention has the beneficial effects that: the sweet red date fruit wine prepared by fermenting red dates by using the yeast DV10 has mellow mouthfeel of fruit wine and high glycerol content, is prepared by performing composite fermentation on the red dates and the yolk fruit raw materials, and has higher glycerol content, higher content of flavor substances and better mouthfeel.

Drawings

FIG. 1 shows the content change of glycerol in different fermentation times of sweet red dates.

FIG. 2 shows the content of glycerol in the fruit wine when different materials of red dates are mixed and fermented for 42 h.

FIG. 3 shows the glycerol content of fruit wine samples prepared by fermentation with different fermentation tubes.

FIG. 4 is a total ion flow chromatogram of the aroma components of the sweet red date fruit wine in example 1.

FIG. 5 is a chromatogram of total ion current of aroma components of sweet red date fruit wine in example 2.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

The following examples use experimental materials:

red date, yolk fruit, grape, walnut kernel, kiwi fruit, almond, pear, blueberry, dragon fruit, purchased from baoding Xinfeng fruit wholesale market.

Example 1 preparation method of sweet red date fruit wine

The preparation method of the sweet red date fruit wine comprises the following steps:

(1) removing core from fructus Jujubae, cutting into small pieces, adding water at normal temperature into fructus Jujubae pieces, stirring for 6 hr, filtering with filter cloth to obtain fructus Jujubae water solution, and concentrating with rotary evaporator to solid content of 70Brix to obtain fructus Jujubae syrup; adding 4L of water into every 1000g of red date fragments; filtering with filter cloth with sieve pore size of 0.0750mm, extracting fructus Jujubae residue for three times, filtering with filter cloth with sieve pore size of 0.0374mm, and mixing filtrates to obtain fructus Jujubae water solution;

(2) mixing the red date syrup with 95% edible alcohol according to a volume ratio of 5:8, stirring for 20min by using a high-shear disperser, carrying out alcohol precipitation, filtering by using filter cloth, collecting filter residues, carrying out alcohol precipitation on the 95% edible alcohol and the filter residues according to a volume ratio of 1:1, filtering by using the filter cloth, and finally concentrating an alcohol solution by using a rotary evaporator to enable the solid content to reach 60 Brix; the sieve pore size of the filter cloth is 0.0374 mm;

(3) adding water to adjust the concentration of the red date syrup to 25Brix, inoculating 0.2g/L DV10 yeast for fermentation, adding sulfurous acid into the red date syrup to make the sulfur dioxide content of the red date syrup 40mg/L, and fermenting at 10 deg.C;

(4) taking wine samples every 6 days, stopping fermentation when the content of residual sugar in the fermentation is 160g/L, and making into sweet red date fruit wine.

HPLC analysis of the content of glycerin in the sweet red date fruit wine:

pure water is used as a solvent, and a glycerol standard solution is accurately prepared, wherein the concentration of the glycerol standard solution is 500, 1500, 2500, 5000, 7500 and 10000 mg/L. HPLC method (Waters 410 differential refractometer, detector temperature 40 ℃, HyperRez XP Carbohydrate Ca)²⁺A (300mm multiplied by 7.7mm, 8 μm) chromatographic column, a column incubator temperature of 85 ℃, purified water as a mobile phase, a flow rate of 0.6mL/min, and a sample volume of 5uL), statistically preparing a standard curve of glycerol, and calculating a linear range and a linear correlation coefficient by using a linear regression method to obtain a standard curve regression equation:

y is 0.0465x-2.1123, correlation coefficient is 0.9999, linear range is 500-10000 mg/L.

According to the fermentation days, the content change of the glycerol of the sweet red dates in different fermentation time is counted, as shown in figure 1.

Example 2 content of Glycerol in Red jujube composite fruit wine

The preparation method of the sweet red date fruit wine comprises the following steps:

(1) removing core from fructus Jujubae, cutting into small pieces, respectively adding fructus Vitis Viniferae, ovum gallus Domesticus flavus (removing core and skin), semen Juglandis, fructus Actinidiae chinensis, semen Armeniacae amarum, fructus Pyri, fructus Myrtilli, and dragon fruit of the same quality, also cutting into small pieces, mixing, adding water at room temperature into the mixed pieces, stirring for 6 hr, and filtering with filter cloth to obtain fructus Jujubae mixed water solution; concentrating by using a rotary evaporator to solid content of 70Brix to obtain mixed red date syrup; adding 4L of water into every 1000g of mixed fragments; filtering with filter cloth with sieve pore size of 0.0750mm, repeatedly extracting fructus Jujubae mixed residue for three times, filtering with filter cloth with sieve pore size of 0.0374mm, and mixing filtrates to obtain fructus Jujubae mixed water solution;

(2) mixing the red date mixed syrup with 95% edible alcohol according to a volume ratio of 5:8, stirring for 20min by using a high-shear disperser, carrying out alcohol precipitation, filtering by using filter cloth, collecting filter residues, carrying out alcohol precipitation on the 95% edible alcohol and the filter residues according to a volume ratio of 1:1, filtering by using the filter cloth, and finally concentrating an alcohol solution by using a rotary evaporator to enable the solid content to reach 60 Brix; the sieve pore size of the filter cloth is 0.0374 mm;

(3) adding water to adjust the concentration of the red date mixed syrup to 25Brix, inoculating 0.2g/L DV10 yeast for fermentation, adding sulfurous acid into the red date mixed syrup to make the sulfur dioxide content of the red date mixed syrup 40mg/L, and fermenting at 10 ℃;

(4) taking wine samples every 6 days, stopping fermentation when the content of fermentation residual sugar is 160g/L, and making into sweet red date mixed fruit wine.

According to the method of example 1, the content of glycerin in the fruit wine when different materials of red dates are mixed and fermented for 42 hours is counted, as shown in figure 2. The red date mixed fruit wine prepared by the compound fermentation of red dates and yolk fruits has the highest glycerin content.

Example 3 Effect of Yeast varieties on fermentation of sweet Red jujube wine

In the fruit wine fermentation process, yeast varieties have a particularly great influence on the quality of fruit wine, because fruit wine yeast fermentation is a very complex biochemical reaction and has a great influence on the generation of acetic acid, the consumption of glucose and fructose, the generation of glycerol and the quality of fruit wine, and particularly for ice wine, yeast strains with high osmotic pressure resistance, low temperature resistance and the like are more important, so that the embodiment performs inoculation fermentation by using two types of yeast commonly used for ice wine fermentation and a common fruit wine yeast, and researches and analyses on the content change and influence of the glycerol in the sweet red date fruit wine fermented by different fruit wine yeasts by using HPLC.

The fruit wine yeast DV10 used in this example was purchased from Jie rabbit, Shanghai; the fruit wine yeast KD is purchased from Jie rabbit company of Shanghai city; fruit wine yeast RW was purchased from Angel Yeast, Inc. of Hubei.

The preparation method of the sweet red date fruit wine comprises the following steps:

(1) removing core from fructus Jujubae, cutting into small pieces, adding water at normal temperature into fructus Jujubae pieces, stirring for 6 hr, filtering with filter cloth to obtain fructus Jujubae water solution, and concentrating with rotary evaporator to solid content of 70Brix to obtain fructus Jujubae syrup; adding 4L of water into every 1000g of red date fragments; filtering with filter cloth with sieve pore size of 0.0750mm, extracting fructus Jujubae residue for three times, filtering with filter cloth with sieve pore size of 0.0374mm, and mixing filtrates to obtain fructus Jujubae water solution;

(2) mixing the red date syrup with 95% edible alcohol according to a volume ratio of 5:8, stirring for 20min by using a high-shear disperser, carrying out alcohol precipitation, filtering by using filter cloth, collecting filter residues, carrying out alcohol precipitation on the 95% edible alcohol and the filter residues according to a volume ratio of 1:1, filtering by using the filter cloth, and finally concentrating an alcohol solution by using a rotary evaporator to enable the solid content to reach 60 Brix; the sieve pore size of the filter cloth is 0.0374 mm;

(3) adding water to adjust the concentration of the red date syrup to 31Brix, inoculating 0.25g/L fruit wine yeast for fermentation, adding sulfurous acid into the red date syrup to make the sulfur dioxide content of the red date syrup 40mg/L, and fermenting at 11.5 ℃;

(4) taking wine samples every 6 days, stopping fermentation when the content of residual sugar in the fermentation is 160g/L, and making into sweet red date fruit wine.

The content of glycerol in the wine sample was determined according to the method of example 1, and as shown in fig. 3, the content of glycerol in the red date fruit wine fermented with fruit wine yeast DV10 was the highest.

Example 4 research on aroma components of sweet red date fruit wine

Test materials: the red dates and the yolk fruit of the embodiment 1 and the embodiment 2 are brewed in a composite mode to obtain two different sweet red date finished fruit wines.

Test reagents: sodium chloride (analytically pure), wujiang, fengchang chemical plant.

The test instrument: agilent 7890B-5977 GC-MS combination: a 7890B chromatograph and a 5977A mass spectrometer, manufactured by Agilent, USA; HP-INNOWAx (60 m.times.0.25 mm,0.25 μm) capillary chromatography column, manufactured by Agilent, USA; HS-SPME: 50/30 μm, model DVB/CAR/PDMS, manufactured by Supelco, USA; KQ5200DE ultrasonic cleaner, Kyoto Haizitong technologies, Inc., Beijing; a digital display constant temperature water bath, next instrumentation and equipment factory in Shanghai city.

The test method comprises the following steps:

and (3) solid-phase microextraction, namely activating SPME under the condition of scorching at 250 ℃ for 50min, putting 8mL of sweet red date finished fruit wine taken out into a 20mL nipper bottle, adding 2.5g of sodium chloride into the nipper bottle, performing ultrasonic treatment for 5min, balancing in a 60 ℃ constant-temperature water bath for 15min, and inserting the activated SPME into the nipper bottle for extraction for 40 min.

GC-MS analysis GC conditions: a chromatographic column: HP-INNOWax; sample inlet temperature: 250 ℃; temperature rising procedure: the column temperature is 40 ℃, the temperature is raised to 110 ℃ at the speed of 5 ℃/min, the temperature is maintained for 3min, the temperature is raised to 150 ℃ at the speed of 8 ℃/min, the temperature is maintained for 2min, and finally the temperature is raised to 240 ℃ at the speed of 10 ℃/min, the temperature is maintained for 8 min; detector temperature: 240 ℃; carrier gas: he, flow 1 mL/min.

MS conditions: scanning range: 30-500 amu, EI ion source, 70eV electron energy.

Performing qualitative and quantitative analysis, namely analyzing and determining the aroma components of the sweet red date fruit wine under different fermentation conditions by using GC-MS to obtain a mass spectrogram and a total ion current chromatogram of the aroma components; and searching the mass spectrogram by using an NIST14 spectral library to obtain the component structure of the aroma, screening and removing some impurity components to obtain the final aroma components of the fruit wine, and finally obtaining the relative content of each aroma component by a peak area normalization method.

The sweet red date finished fruit wine prepared in the example 1 is subjected to aroma component analysis: extracting aroma components of the sweet red date fruit wine sample by adopting a solid phase microextraction method, analyzing and qualifying by adopting GC-MS conditions, qualitatively retrieving a mass spectrum by using a NIST14 spectrum library, obtaining a CAS number and an ingredient structure of aroma, and screening and removing impurity components to obtain final fruit wine aroma components, wherein a total ion current chromatogram, aroma component types and relative contents of the aroma components of the sweet red date fruit wine are shown in a figure 4 and a table 1.

TABLE 1 GC/MS analysis results of sweet jujube fruit wine-like aroma components prepared in example 1

From table 1, it can be seen that 71 sweet red jujube fruit wine aroma components are searched, 31 aroma components can be obtained by screening and removing some impurities, and then the relative contents of the 31 aroma components are calculated by statistics by using a quality workstation. Wherein the ester content is about 56%, the alcohol content is about 38%, the acid content is about 4%, the benzene ring content is 0.7%, the aldehyde content is 0.1%, and the others are 1.2%. From these statistics it can be concluded that the main part of the aroma components are esters and alcohols.

Of the 31 fragrance components, 16 ester compounds are used, and the 16 ester compounds with the highest content are ethyl decanoate accounting for 12.88 percent, and ethyl acetate and ethyl octanoate accounting for 9.63 percent and 9.45 percent respectively; the alcohol compounds are 8 in total, wherein the highest content of the 8 alcohol compounds is isoamyl alcohol which accounts for 25.28 percent, and the second is phenethyl alcohol and isobutyl alcohol which account for 5.59 percent and 2.62 percent respectively. And the contents of the ethyl decanoate, the ethyl acetate, the ethyl octanoate, the isoamylol, the phenethyl alcohol and the isobutanol are the highest in the 31 main types of fragrance, so the fragrance components of the sweet red date fruit wine are mainly determined by the six main materials.

Example 2 aroma component analysis of sweet red date finished fruit wine brewed by red dates and yolk fruit in a composite way: extracting aroma components of the sweet red date fruit wine sample by adopting a solid-phase microextraction method, analyzing and qualifying by adopting GC-MS conditions, qualitatively retrieving a mass spectrum by using an NIST14 spectrum library, obtaining the CAS number and the component structure of aroma, and screening and removing impurity components to obtain the final fruit wine aroma components, wherein the total ion chromatogram, the aroma component types and the relative content of the aroma components of the sweet red date fruit wine are shown in a figure 5 and a table 2.

TABLE 2 GC/MS analysis results of sweet red jujube wine-like aroma components prepared in example 2

From table 2, it can be seen that the retrieved 92 substances of the sweet red date fruit wine aroma components can obtain 35 kinds of aroma components by screening and removing some impurities, and then the relative contents of the 35 kinds of aroma components are calculated statistically by using the gas workstation. Wherein the ester content is about 70%, the alcohol content is 28.6%, the acid content is 0.8%, and the benzene ring content is 0.6%. From these statistics, it can be concluded that the main components of the aroma are esters and alcohols.

Of these 35 fragrance components, 26 ester compounds were used, and among these 26 ester compounds, ethyl decanoate, which accounts for 29.86%, ethyl laurate and ethyl octanoate, which account for 12.29% and 9.35%, respectively, were the highest in content; the alcohol compounds are 6 kinds, wherein the highest content of the 6 alcohol compounds is isoamyl alcohol, which accounts for 24.61%, and then phenethyl alcohol and 2-ethylhexanol, which account for 2.01% and 1.18%, respectively. And the six substances of ethyl decanoate, ethyl laurate, ethyl octanoate, isoamyl alcohol, phenethyl alcohol and 2-ethylhexanol are also the highest content of the 35 main fragrance types, so the fragrance components of the sweet red date fruit wine of the example 2 are mainly determined by the six main substances.

Compared with the fruit wine prepared in the example 1, the fruit wine prepared in the example 2 has stronger fragrance and is mellow.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.