CN114395460A - Preparation method of noni enzyme fruit wine and noni enzyme fruit wine - Google Patents
Preparation method of noni enzyme fruit wine and noni enzyme fruit wine Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a preparation method of noni enzyme fruit wine and the noni enzyme fruit wine, and relates to the technical field of food fermentation. The invention aims at the problems of long preparation time period, serious nutrient loss and poor taste of the existing noni enzyme fruit wine. The noni enzyme wine is prepared by compounding noni enzyme and wine, wherein the volume ratio of the noni enzyme to the wine is 1:0.05-1:20, and the alcohol content of the wine is 0.5-7% vol; the preparation method of the noni enzyme comprises the steps of selecting fresh noni fruits, and carrying out crushing, enzymolysis, filtration and fermentation operations on the fresh noni fruits; the preparation method of wine comprises selecting Amur grape, squeezing, and fermenting to obtain wine; carrying out dealcoholization operation on the grape wine to obtain low-alcohol grape wine with the alcohol content of 0.5-7% vol; the invention does not destroy the nutrient substances in the noni, and has the advantages of simple preparation method, short time consumption, good taste and easy preservation.
Description
Technical Field
The invention relates to the technical field of food fermentation, and in particular relates to a preparation method of noni enzyme fruit wine and the noni enzyme fruit wine.
Background
Noni is also known as morinda citrifolia, and belongs to the family of rubiaceae. Noni fruit grows mainly in the southern pacific isles, and varieties are found in other tropical regions of the world. Has been used for more than 2000 in polinesia for the dyeing of food, medicine and traditional clothing. Its medical use is believed to include amelioration of diabetes, gout, hypertension, cancer, boils, and other skin and internal diseases; modern scientific research shows that the fruits and leaves of noni are rich in a large amount of substances beneficial to human bodies, including five nutrients, a large amount of amino acids of eight essential amino acids of human bodies, a large amount of Zn, Ca, Na and other trace elements, and functional components including flavone, flavonoid glycoside, saponin, polysaccharide and the like. The noni has high medicinal value and edible value. Meanwhile, in 2010, noni pulp becomes a new resource food in China.
With the attention of people on health, in recent years, the grape wine has rich nutrition and obvious health care effect due to bright color and attractive aroma, and is deeply loved by consumers; a considerable part of people can not drink high-alcohol-content wine, and the consumption proportion of low-alcohol fruit wine is higher and higher. Through the combination of noni ferment and low-alcohol wine, the defects of ferment which only takes noni fruits as raw materials in color, taste and mouthfeel are overcome.
For example, Chinese patent application CN 107988024A discloses a health-care noni wine, which is prepared by hermetically fermenting noni for 4-5 years to obtain noni enzyme, and stirring and blending noni enzyme and 13-15 (% vol) kojiu at a ratio of 4:1 to obtain noni wine with the alcoholic strength of 10-12 (% vol). However, the noni ferment preparation time is long, and the factory large-scale production cost is high; the noni fruit wine obtained by blending the kojiu and the noni fruit enzyme has relatively high alcohol content and simultaneously has no obvious pungent smell for removing the noni fruit enzyme.
For another example, chinese patent application CN 110564559 a discloses a fermented noni fruit wine and a preparation method thereof, in the fermented noni fruit wine and the preparation method thereof, noni fruit (or mixed with other fruit juice) is made into (mixed) clear juice, calcium carbonate and potassium bicarbonate are added to perform deacidification on noni fruit juice in two steps, the pH is adjusted to be more than 5.5, ammonium sulfate is added, after pasteurization, yeast is inoculated, fermentation is performed at 24-28 ℃ for 5-10 days, and after the fermentation is finished, filtration, blending, carbon dioxide synergistic ultrahigh pressure sterilization and filling are performed to obtain the noni fruit wine. The prepared noni fruit wine has high safety, strong stability, and good flavor and taste. However, calcium carbonate and potassium bicarbonate are added in the preparation process to reduce the acid of the fruit juice, so that the beneficial acid nutrient substances of the noni are damaged to a certain extent, and meanwhile, carbon dioxide is adopted to cooperate with ultrahigh pressure sterilization, so that the process is complex, the energy consumption is high, and the large-scale production cost of a factory is high.
In summary, there is an urgent need in the art to provide a low-alcohol noni wine and a preparation method thereof, wherein the preparation method is simple, the production efficiency is high, the nutrient substances are damaged less, the taste is comfortable, the taste is pleasant, and the noni wine is suitable for the public.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of noni enzyme fruit wine and noni enzyme fruit wine, which have the advantages of no damage to nutrient substances in noni fruits, simple preparation method, short time consumption and good taste.
The invention provides a preparation method of noni enzyme fruit wine, which comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme;
s2, preparing the grape wine, selecting the frost vitis amurensis, squeezing and fermenting to obtain the grape wine;
s3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain 0.5-7% vol low-alcohol wine;
and S4, mixing the noni ferment with the low-alcohol wine, and then sterilizing and filling, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:0.05-1: 20.
Further, step S1 includes:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 40-50 ℃, and adding enzyme for enzymolysis for 1-4 hours;
s12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, performing lactic acid fermentation on the noni juice at the temperature of 37-42 ℃, and fermenting for 3-6 months to obtain noni ferment.
Further, in step S11, the enzyme for enzymolysis is compound pectinase.
Further, the dosage of the compound pectinase is 300 mg/L.
Further, the range of the inoculation amount of the lactic acid bacteria in the step S13 is 1-5%; the lactobacillus is one or more of lactobacillus plantarum, streptococcus thermophilus, bifidobacterium or lactobacillus casei.
Further, step S2 includes:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 1-4 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 12-16 ℃, and when the alcoholic strength of the grape wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
Further, the dealcoholization operation of the wine is realized by reverse osmosis dealcoholization equipment.
The invention provides noni enzyme fruit wine which is prepared by compounding noni enzyme and wine, wherein the volume ratio of noni enzyme to wine is 1:0.05-1:20, and the alcohol content of wine is 0.5-7% vol.
Further, the noni enzyme fruit wine is alcohol-free noni enzyme fruit wine when the alcohol content in the noni enzyme fruit wine is less than 0.5% vol, and the noni enzyme fruit wine is low-alcohol noni enzyme fruit wine when the alcohol content in the noni enzyme fruit wine is [ 0.5% vol-7% vol ].
As described above, the present invention has the following effects compared with the prior art:
1. the noni ferment disclosed by the invention is not subjected to deacidification operation in the fermentation process, so that the operation difficulty is reduced, the nutritional value of noni is greatly reserved, and lactic acid generated in fermentation is beneficial to body health and fruit wine preservation;
2. the noni enzyme disclosed by the invention is compounded with the low-alcohol wine obtained by dealcoholization, so that the unpleasant butyric acid taste of the noni enzyme can be reduced, the compounded fruit wine has the nutritive value of the noni enzyme and the nutritive value of the wine, the taste and the mouthfeel of the fruit wine are enriched, the fruit wine is comfortable and pleasant in taste, and the noni fruit wine prepared by the invention is low in alcoholic strength and suitable for mass drinking.
3. The low-alcohol or dealcoholized wine adopted by the invention has low alcohol content, is suitable for more people who cannot drink the wine to drink the noni fruit wine, and meanwhile, the wine brewed by the amur grape contains more fruity flavor, has larger inclusion in taste and flavor, can improve the taste of noni enzyme, and is more suitable for drinking.
4. The method adopts the frosted amur grape to obtain the grape juice after juicing, has higher sugar content, adopts low-temperature control fermentation (12-16 ℃) and can retain and generate more aroma substances.
5. The preparation method is simple, time consumption is reduced, and the cost of large-scale production in factories can be reduced.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
In one embodiment, the noni enzyme fruit wine is prepared by compounding noni enzyme and wine, wherein the volume ratio of the noni enzyme to the wine is 1:0.05-1:20, and the alcohol content of the wine is 0.5-7% vol.
When the alcohol content in the noni enzyme fruit wine is less than 0.5% vol, the noni enzyme fruit wine is alcohol-free noni enzyme fruit wine, and when the alcohol content in the noni enzyme fruit wine is [ 0.5% vol-7% vol ], the noni enzyme fruit wine is low-alcohol noni enzyme fruit wine.
In a specific embodiment, the noni enzyme fruit wine is prepared by the following method, which specifically comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 40-50 ℃, adding enzyme for enzymolysis for 1-4 hours, wherein the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
The compound pectinase is used for improving the juice yield of subsequent juice extraction of noni pulp, and if the enzymolysis time is short, the juice yield of subsequent juice extraction of noni pulp can be reduced, the enzymolysis time is exceeded, the juice yield cannot be improved, and a certain time can be consumed. The complex pectinase in the following examples was a product purchased directly and produced by Shandong-Longkote enzyme preparation Co.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, carrying out lactic acid fermentation on the noni juice at the temperature of 37-42 ℃, and obtaining noni ferment after 3-6 months of fermentation, wherein the inoculation amount range of the lactic acid bacteria is 1-5%; the lactobacillus is one or more of lactobacillus plantarum, streptococcus thermophilus, bifidobacterium or lactobacillus casei. When the fermentation time of the noni is less than 2 months, the content of butyric acid is reduced when the fermentation time reaches 2 months, so that the special taste of the noni is obviously lightened to reach an acceptable state, and simultaneously, the content of lactic acid meets the requirement; after the fermentation time is prolonged to 6 months, the content of butyric acid of the noni fruit juice does not change too much, light aroma similar to aging aroma is generated, the taste is changed, but the total phenols and other nutrients are reduced due to too long fermentation time, so the fermentation time of the noni fruit juice is within the range of the application.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 1-4 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 12-16 ℃, and when the alcoholic strength of the grape wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain the low-alcohol wine with the concentration of 0.5-7% vol, wherein the dealcoholization operation of the wine is realized by reverse osmosis dealcoholization equipment.
And S4, mixing the noni ferment with the low-alcohol wine, and then sterilizing and filling, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:0.05-1: 20.
The invention is further illustrated by the following examples and comparative examples.
Example 1: a preparation method of noni enzyme fruit wine comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 43 ℃, adding enzyme for enzymolysis, wherein the enzymolysis time is 4 hours, the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, carrying out lactic acid fermentation on the noni juice at the temperature of 38 ℃, and obtaining noni ferment after 3 months of fermentation, wherein the inoculation amount of the lactic acid bacteria is 1%; the lactic acid bacteria of this example were lactobacillus plantarum.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 2 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 12 ℃, and when the alcoholic strength of the grape wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain 0.5% vol low-alcohol wine;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:0.07, and obtaining noni ferment fruit wine with the alcohol content of 0.032% vol, namely the alcohol-free noni ferment fruit wine.
Example 2: a preparation method of noni enzyme fruit wine comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 45 ℃, adding enzyme for enzymolysis, wherein the enzymolysis time is 3 hours, the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
and S13, performing lactic acid fermentation on the noni juice at the temperature of 39 ℃, and obtaining noni ferment after fermenting for 4 months, wherein the inoculation amount of the lactic acid bacteria is 2%, and the lactic acid bacteria in the embodiment are lactobacillus plantarum and streptococcus thermophilus.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 3 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 14 ℃, and when the alcoholic strength of the grape wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain 0.7% vol low-alcohol wine;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:0.6, and obtaining noni ferment fruit wine with the alcohol content of 0.26% vol.
Example 3: a preparation method of noni enzyme fruit wine comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 46 ℃, adding enzyme for enzymolysis, wherein the enzymolysis time is 2 hours, the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, carrying out lactic acid fermentation on the noni juice at the temperature of 40 ℃, and obtaining noni ferment after 5 months of fermentation, wherein the inoculation amount of the lactic acid bacteria is 3%; the lactobacillus is streptococcus thermophilus, bifidobacterium and lactobacillus casei.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 3 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 14 ℃, and when the alcoholic strength of the grape wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain 2% vol low-alcohol wine;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:2, and obtaining noni ferment fruit wine with the alcohol content of 1.3% vol.
Example 4: a preparation method of noni enzyme fruit wine comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 48 ℃, adding enzyme for enzymolysis, wherein the enzymolysis time is 2 hours, the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, carrying out lactic acid fermentation on the noni juice at the temperature of 41 ℃, and obtaining noni ferment after 6 months of fermentation, wherein the inoculation amount of the lactic acid bacteria is 4%; the lactobacillus is Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus delbrueckii.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 4 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 15 ℃, and 60mg/L SO is added when the alcoholic strength of the grape wine reaches 7-10% vol2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain low-alcohol wine with 4% vol;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:8, and obtaining noni ferment fruit wine with the alcohol content of 3.6% vol.
Example 5: a preparation method of noni enzyme fruit wine comprises the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme; the method specifically comprises the following steps:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 50 ℃, adding enzyme for enzymolysis, wherein the enzymolysis time is 1 hour, the enzyme for enzymolysis is composite pectinase, and the dosage of the composite pectinase is 300 mg/L.
S12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, carrying out lactic acid fermentation on the noni juice at the temperature of 42 ℃, and obtaining noni ferment after 6 months of fermentation, wherein the inoculation amount of the lactic acid bacteria is 5%; the lactobacillus is Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus delbrueckii.
S2, preparing the grape wine, selecting the vitis amurensis, squeezing and fermenting to obtain the grape wine; the method specifically comprises the following steps:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape pulp;
s22, adding pectinase into the grape pulp for enzymolysis, wherein the enzymolysis time is 4 hours;
s23, adding yeast into the enzymolyzed grape pulp according to the amount of 500mg/L to ferment to obtain the grape wine, wherein the fermentation temperature is 16 ℃, and 60mg/L SO is added when the alcoholic strength of the grape wine reaches 7-10% vol2The fermentation was terminated.
S3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain 7% vol low-alcohol wine;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:19, and obtaining noni ferment fruit wine with the alcohol content of 6.7% vol.
Comparative example 1: the difference between this example and example 1 is that the method for preparing morinda citrifolia ferment comprises: crushing fresh noni fruit, and fermenting in sealed condition for 5 years.
Comparative example 2: the difference between this example and example 3 is that the method for preparing morinda citrifolia ferment comprises: crushing fresh noni fruit, and fermenting in sealed condition for 5 years.
Noni enzyme wine samples were prepared according to the methods described in inventive examples 1-5 and comparative examples, and sensory evaluation experiments were performed on each sample, the results of which are shown in table 1:
table 1: sensory test evaluation table
According to sensory evaluation results shown in table 1, the noni enzyme fruit wine prepared by the invention is clear in wine body and good in taste;
the fruit wine samples prepared by the methods described in examples 1-5 and comparative examples above were subjected to physicochemical examination, and the results of the examination are shown in table 2:
table 2: table of results of physical and chemical tests
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (8)
1. The preparation method of the noni enzyme fruit wine is characterized by comprising the following steps:
s1, preparing noni enzyme, selecting fresh noni fruits, and performing crushing, enzymolysis, filtration and fermentation operations on the noni fruits to obtain the noni enzyme;
s2, preparing the grape wine, selecting the frost vitis amurensis, squeezing and fermenting to obtain the grape wine;
s3, preparing low-alcohol wine, and carrying out dealcoholization operation on the wine to obtain the low-alcohol wine with the alcohol content of 0.5-7% vol;
s4, mixing the noni ferment with the low-alcohol wine, wherein the volume ratio of the noni ferment to the low-alcohol wine is 1:0.05-1: 20.
2. The method for preparing noni enzyme fruit wine according to claim 1, wherein step S1 comprises:
s11, crushing fresh noni fruits to obtain noni fruit pulp, heating the noni fruit pulp to 40-50 ℃, and adding enzyme for enzymolysis for 1-4 hours;
s12, carrying out juicing and filtering operation on the noni pulp subjected to enzymolysis to obtain noni juice;
s13, performing lactic acid fermentation on the noni juice at the temperature of 37-42 ℃, and fermenting for 3-6 months to obtain noni ferment.
3. The method for preparing noni enzyme fruit wine according to claim 2, wherein the enzyme for enzymolysis in step S11 is composite pectinase.
4. The method for preparing noni enzyme fruit wine according to claim 3, wherein the dosage of the compound pectinase is 300-500 mg/L.
5. The method for preparing noni enzyme fruit wine according to claim 2, wherein the inoculation amount of the lactic acid bacteria in step S13 is 1-5%; the lactobacillus is one or more of lactobacillus plantarum, streptococcus thermophilus, bifidobacterium or lactobacillus casei.
6. The method for preparing noni enzyme fruit wine according to claim 1, wherein step S2 comprises:
s21, selecting the frost vitis amurensis, and squeezing to obtain grape juice;
s22, adding pectinase into the grape juice for enzymolysis, wherein the enzymolysis time is 1-4 hours;
s23, adding yeast into the grape juice after enzymolysis according to the amount of 500mg/L, fermenting to obtain wine, wherein the fermentation temperature is 12-16 ℃, and when the alcoholic strength of the wine reaches 7-10% vol, 60mg/L SO is added2The fermentation was terminated.
7. The noni enzyme fruit wine is characterized by being prepared by compounding noni enzyme and wine, wherein the volume ratio of the noni enzyme to the wine is 1:0.05-1:20, and the alcohol content of the wine is 0.5-7% vol.
8. The noni enzyme fruit wine of claim 7, wherein the noni enzyme fruit wine is alcohol-free noni enzyme fruit wine when the alcohol content in the noni enzyme fruit wine is less than 0.5% vol, and the noni enzyme fruit wine is low-alcohol noni enzyme fruit wine when the alcohol content in the noni enzyme fruit wine is [ 0.5% vol-7% vol ].
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107988024A (en) * | 2018-01-15 | 2018-05-04 | 浙江素瑞生物科技有限公司 | Health care Noni fruit wine |
| CN108795643A (en) * | 2018-07-03 | 2018-11-13 | 郑州国食科技有限公司 | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology |
| CN109112036A (en) * | 2018-09-12 | 2019-01-01 | 安慧 | A kind of composite enzyme fruit wine preparation method |
| CN110564559A (en) * | 2019-09-17 | 2019-12-13 | 华南理工大学 | Fermented noni fruit wine and preparation method thereof |
| CN112940902A (en) * | 2021-03-03 | 2021-06-11 | 宁夏大学 | Low-sugar low-alcohol wine and preparation method thereof |
| CN113229486A (en) * | 2021-05-31 | 2021-08-10 | 微肽科技(海南)有限公司 | Compound fermentation process of noni enzyme |
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| CN107988024A (en) * | 2018-01-15 | 2018-05-04 | 浙江素瑞生物科技有限公司 | Health care Noni fruit wine |
| CN108795643A (en) * | 2018-07-03 | 2018-11-13 | 郑州国食科技有限公司 | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology |
| CN109112036A (en) * | 2018-09-12 | 2019-01-01 | 安慧 | A kind of composite enzyme fruit wine preparation method |
| CN110564559A (en) * | 2019-09-17 | 2019-12-13 | 华南理工大学 | Fermented noni fruit wine and preparation method thereof |
| CN112940902A (en) * | 2021-03-03 | 2021-06-11 | 宁夏大学 | Low-sugar low-alcohol wine and preparation method thereof |
| CN113229486A (en) * | 2021-05-31 | 2021-08-10 | 微肽科技(海南)有限公司 | Compound fermentation process of noni enzyme |
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