CN110564559A - Fermented noni fruit wine and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of food fermentation, and relates to fermented noni fruit wine and a preparation method thereof. The preparation method of the fermented noni fruit wine comprises the steps of obtaining clear noni fruit juice, adjusting sugar content and pH, inoculating yeast for fermentation, post-fermentation, blending, sterilization and the like. The invention limits the best fermentation condition, combines the combined deacidification of calcium carbonate and potassium bicarbonate and other steps, and the prepared fruit wine has no alkaline taste and good flavor and taste; the content of methanol and fusel oil can be obviously reduced, and the body can not be uncomfortable; and no stabilizer SO with potential safety hazard is used₂Under the premise, can alsoThe fruit wine has high stability and safety.

Description

A kind of fermented noni fruit wine and preparation method thereof

technical field

The invention belongs to the technical field of food fermentation. More specifically, it relates to a fermented noni fruit wine and a preparation method thereof.

Background technique

Noni, also known as Morinda officinalis, is also known as "vomit fruit" because it emits a unique butyric acid smell when ripe, which is irritating and emetic. In scientific research, it is found that noni contains scopolamine, potassium, vitamin C, terpenoids, alkaloids, anthraquinone, methyl ether, sitosterol, carotene, vitamin A, flavonoids, linoleic acid, alizarin, Amino acids and other chemical components that are beneficial to the human body have health effects such as anti-oxidation, anti-cancer, and anti-inflammatory. It can be seen that noni has high edible and medicinal value, and those skilled in the art are also actively researching and developing the application of noni in food and health care.

As Chinese patent application CN104630005A discloses a kind of noni health wine raw material and noni health wine and preparation method thereof, this noni health wine is mainly made of white wine with alcohol content ≥ 50 °, noni fruit powder, wolfberry, jujube It is made with rock sugar. It is prepared by mixing the percolation liquid obtained by percolation of noni fruit powder with white wine, ultrasonic extraction concentrate of wolfberry and jujube, and adding other auxiliary materials. The preparation method is simple, the taste is good, and it has good health care functions . However, it is still difficult to remove the special emetic smell of Noni by simply infiltrating Noni with white wine, and only the extracted active ingredients can be used, and the active ingredients of Noni cannot be fully utilized, which is easy to cause waste of resources.

Further, those skilled in the art found in the research that Noni fruit wine is prepared by fermentation. On the one hand, the special emetic smell of Noni can be removed through fermentation; Beautiful nutrition and health ingredients. For example, Chinese patent application CN105505680A discloses a Noni compound fruit wine and its preparation method. By limiting the key factor pH to not less than 6, the technical problem that the bacteriostatic substances contained in Noni can not be started is solved, and by adjusting the sugar content, The conditions of fermentation temperature, SO ₂ antibacterial, yeast type and other conditions were further limited, and after 5-12 days of fermentation, a noni compound fruit wine with beautiful color, clear and transparent; rich fruity aroma and no peculiar smell; full-bodied, mellow and harmonious, and long aftertaste was produced . However, the applicant has found in practice that the pH of Noni fruit juice is about 3-4. To adjust its pH to not less than 6, a large amount of alkaline reagent potassium bicarbonate needs to be added, resulting in the prepared Noni fruit wine having obvious alkalinity. taste, which greatly affects the taste of food; in addition, the added SO ₂ used for antibacterial and anti-oxidation to improve stability has certain chronic toxicity to the human body, and adverse reactions such as allergies and gastric tissue lesions may occur; In addition, the preparation steps are cumbersome and complicated, and the required time is long, so it is not suitable for large-scale industrial production.

Therefore, there is an urgent need to provide a fermented noni fruit wine with high safety, good flavor and mouthfeel, simple preparation method and a preparation method thereof.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies and deficiencies of the existing fermented noni fruit wine, such as the alkaline taste that is added in a large amount of alkaline reagents, the chronic toxicity of the antioxidant SO2 to the human body, the complicated and time _- consuming preparation method, and provide a safe The invention discloses a fermented noni fruit wine with high stability, strong stability, good flavor and mouthfeel, and a simple preparation method and a preparation method thereof.

The above object of the present invention is achieved through the following technical solutions:

A preparation method for fermented noni fruit wine, comprising the following steps:

S1, Noni fruit is made into juice clear juice;

S2, adjust the sugar content of the fruit juice clear juice obtained in step S1 to be 100-220g/L, use calcium carbonate and potassium bicarbonate to reduce the acid in two steps, and adjust the pH of the fruit juice clear juice>5.5;

S3. Pasteurize the clear fruit juice adjusted in step S2 at 60-80°C for 20-30 minutes, wait until the temperature is cooled to 35-40°C, inoculate the activated yeast, and ferment at 24-28°C for 5-10 days;

S4. After the fermentation is finished, after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling, it is ready.

Further, in the step S1, making Noni fruit into fruit juice clear juice includes the following steps: selecting Noni fruit with moderate hardness, mechanically crushing after 3-5 days after ripening, mixing the crushed fruit puree with fruit juice, watering The sac is pressed to obtain clear juice.

Further, the method of using calcium carbonate and potassium bicarbonate to reduce acidity in two steps in the step S2 is: add 5-15g/L calcium carbonate to the clear juice of fruit juice, mix well, settle naturally for 1-2 days, siphon Add 2-8g/L potassium bicarbonate to the supernatant, mix and dissolve, check the pH>5.5, and let it stand overnight.

Further, in the step S2, the sugar content of the clear fruit juice is 100-200g/L, and the pH=6.0-7.5.

Preferably, in the step S2, the sugar content of the clear juice of the fruit juice is 200g/L, and the pH=7.0.

Furthermore, 0.5-3 g/L ammonium sulfate needs to be added in the step S2.

Preferably, 1-3 g/L ammonium sulfate needs to be added in the step S2.

More preferably, 1 g/L ammonium sulfate needs to be added in the step S2.

Further, the inoculum amount of yeast in the step S3 is 350-500 mg/L.

Preferably, the inoculum amount of yeast in the step S3 is 400-450 mg/L.

More preferably, the inoculum amount of yeast in the step S3 is 450 mg/L.

Furthermore, the yeast in the step S3 is selected from one or both of LV yeast and Angel high activity dry yeast.

Further, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: make the volume ratio of carbon dioxide to fruit wine 0.80-1.50, set the pressure at 100-1000 MPa, the temperature at 10-35°C, and sterilize for 1-60 minutes.

In addition, the present invention also provides a fermented noni fruit wine prepared by the preparation method.

Further, the alcohol content of the fermented noni fruit wine is 6-13°.

In addition, the present invention also provides a fermented Noni compound fruit wine prepared by the preparation method. The Noni fruit juice clear juice obtained in step S1 is first mixed with other fruit juices to obtain a mixed fruit juice clear juice, and then subsequent operations are performed.

Preferably, the other fruit juices may be one or more of mountain grape juice, Sanhua plum juice or peach juice.

Further, the mixing volume ratio of the Noni fruit juice and other fruit juices is 1:(1-4).

Preferably, the mixing volume ratio of the Noni fruit juice and other fruit juices is 1:(1-3).

More preferably, the mixing volume ratio of the Noni fruit juice and other fruit juices is 1:2.

The present invention investigates the effects of pH value, fermentation temperature, sugar content of clear juice and yeast inoculum on the alcohol content of fruit wine through a large number of researches and explorations, and determines the best fermentation conditions in consideration of various factors. However, when adjusting the pH value, it is necessary to add a large amount of alkaline reagents. Simply using an alkaline reagent, such as adding a large amount of calcium carbonate or potassium tartrate, will increase the calcium ions in the fruit wine, which will affect the stability of the fruit wine. When it is high, it will also inhibit the fermentation of yeast; if a large amount of potassium bicarbonate is added, it will have a certain impact on the aroma and taste of the fruit wine, resulting in a weak aroma and an alkaline taste when tasting. In practice, the applicant was pleasantly surprised to find that the clear juice of the fruit juice was first treated with calcium carbonate to reduce acidity, and then precipitated for 1-2 days, then siphoned the supernatant and added potassium bicarbonate for further acid reduction, and then left it overnight for subsequent inoculation , fermentation and other steps, the prepared noni fruit wine has high safety, strong stability, good flavor and mouthfeel.

Experimental example 2 can prove that the fruit wine prepared by adding alkaline reagents at one time to adjust the acidity in groups 1-4 has different degrees of alkaline taste, low sensory score, and high content of methanol + fusel oil, which is safe Low stability; from March to June, the fruit wine will appear precipitation and significant discoloration and taste, and the stability is poor. Groups 6-8 were added step by step with different alkaline reagents, but the unique aroma of noni fruit was weak, and the taste and flavor were poor. In September, the fruit wine had precipitation and significant color and taste changes, and the stability was not high. The fruit wine prepared in the fifth group with reference to Example 1 has low content of methanol + fusel oil, does not cause discomfort to the human body, has good flavor and mouthfeel, and good stability. The applicant believes that it may be possible to remove part of the pectin substances through precipitation and overnight removal during stepwise acid reduction through calcium carbonate and potassium bicarbonate, thereby reducing the methanol and fusel oil produced by decomposing pectin during fermentation.

The present invention has the following beneficial effects:

(1) The present invention is by limiting optimum fermentation condition, combines the united acid reduction of calcium carbonate and potassium bicarbonate and other steps, the fruit wine that makes has no alkaline taste, local flavor and mouthfeel are good; Methyl alcohol and fusel oil content are low, in While maintaining the original flavor of noni, it will not cause discomfort to the body; and on the premise of not using the stabilizer SO ₂ which has potential safety hazards, the fruit wine can also maintain strong stability and high safety.

(2) Another fermented noni compound fruit wine provided by the present invention can enrich the flavor of the fruit wine, improve the taste and nutritional value by adding other fruit juices and fermenting the noni juice together, and can meet the preferences and needs of different consumers, with good flavor and taste .

Description of drawings

Figure 1 is the effect of pH value on the alcohol content of fermented noni fruit wine.

Figure 2 is the effect of fermentation temperature on the alcohol content of fermented noni fruit wine.

Figure 3 is the effect of the sugar content of clear juice on the alcohol content of fermented noni fruit wine.

Figure 4 is the effect of yeast inoculation amount on the alcohol content of fermented noni fruit wine.

Detailed ways

The present invention will be further described below in conjunction with specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.

Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

Embodiment 1 A kind of fermented noni fruit wine

Prepared by the following steps:

S1. Select Noni fruit with moderate hardness, after ripening for 3 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with water bag, and obtain the clear juice of the fruit juice;

S2. Adjust the clear fruit juice obtained in step S1 with white granulated sugar and an alkaline reagent, add white granulated sugar to the clear fruit juice, make the sugar content of the clear fruit juice 200g/L, add 10g/L calcium carbonate, mix well, and settle naturally for 1 day, add 5g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make pH = 7, and place overnight;

S3. Pasteurize the clear fruit juice adjusted in step S3 at 80°C for 20 minutes, wait until the temperature is cooled to 40°C, inoculate the activated Angel high-activity dry yeast with an inoculation amount of 450 mg/L, and ferment at 24°C for 6 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: make the volume ratio of carbon dioxide to fruit wine 1.0, set the pressure at 550 MPa, the temperature at 30°C, and sterilize for 20 minutes.

Embodiment 2 A kind of fermented noni fruit wine

Prepared by the following steps:

S1. Select Noni fruit with moderate hardness and after ripening for 4 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with a water bag, and obtain the clear juice of the fruit juice;

S2. Adjust the clear fruit juice obtained in step S1 with white granulated sugar and alkaline reagents, add white granulated sugar to the clear fruit juice, make the sugar content of the clear fruit juice 150g/L, add 15g/L calcium carbonate, mix well, and naturally settle for 1.5 day, add 2g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make pH = 7.2, and place overnight;

S3. Pasteurize the clear juice of the fruit juice adjusted in step S3 at 75°C for 25 minutes, wait until the temperature is cooled to 35°C, inoculate the activated LV yeast with an inoculation amount of 350 mg/L, and ferment at 25°C for 10 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: the volume ratio of carbon dioxide to fruit wine is 1.2, the pressure is set at 650 MPa, the temperature is 25° C., and the sterilization is performed for 25 minutes.

Embodiment 3 A kind of fermented noni fruit wine

Prepared by the following steps:

S1. Select Noni fruit with moderate hardness, after ripening for 3 days, mechanically crush it, mix the crushed fruit puree with the fruit juice, press it with water bag, and obtain the clear juice of the fruit juice;

S2. Adjust the fruit juice clear juice obtained in step S1 with white granulated sugar and an alkaline reagent, add white granulated sugar to the fruit juice clear juice, so that the sugar content of the fruit juice clear juice is 220g/L, add 0.5g/L ammonium sulfate, and then add 5g/L calcium carbonate , after mixing evenly, settle naturally for 1 day, add 8g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make the pH = 6.8, and let it stand overnight;

S3. Pasteurize the clear fruit juice adjusted in step S3 at 70°C for 30 minutes, wait until the temperature is cooled to 38°C, inoculate the activated Angel high-activity dry yeast with an inoculation amount of 400 mg/L, and ferment at 28°C for 5 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: make the volume ratio of carbon dioxide to fruit wine 0.8, set the pressure at 800 MPa, and sterilize for 10 minutes at a temperature of 25°C.

Embodiment 4 A kind of fermented noni compound fruit wine

Prepared by the following steps:

S1. Select noni fruit with moderate hardness, and mechanically crush it after 3 days of post-ripening. Mix the crushed fruit puree with juice, press it with water bag, and obtain the clear juice of noni fruit juice; select mature mountain grapes for mechanical crushing, and crush the crushed fruit The fruit puree and the fruit juice are mixed evenly, and the water bag is pressed to obtain the clear juice of the mountain grape juice, and the clear juice of the noni fruit juice and the clear juice of the mountain grape juice are mixed at a volume ratio of 1:3 to obtain the clear juice of the mixed fruit juice;

S2. Adjust the clear mixed fruit juice obtained in step S1 with white granulated sugar, ammonium sulfate and alkaline reagent, add white granulated sugar to the clear mixed fruit juice so that the sugar content of the clear fruit juice is 100g/L, add 1g/L ammonium sulfate, and then add 10g /L calcium carbonate, after mixing evenly, let it settle naturally for 1 day, add 6g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make the pH = 7.0, and let it stand overnight;

S3. Pasteurize the clear fruit juice adjusted in step S3 at 80°C for 20 minutes, wait until the temperature is cooled to 37°C, inoculate the activated Angel high-activity dry yeast with an inoculation amount of 500 mg/L, and ferment at 28°C for 5 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: the volume ratio of carbon dioxide to fruit wine is 1.5, the pressure is set at 550 MPa, the temperature is 30° C., and the sterilization is performed for 20 minutes.

Embodiment 5 A kind of fermented noni compound fruit wine

Prepared by the following steps:

S1. Select noni fruit with moderate hardness, after ripening for 4 days, mechanically crush it, mix the crushed fruit puree with juice, press it with water bag, and get the clear juice of noni fruit juice; select mature Sanhua plums for mechanical crushing, and The crushed fruit puree is mixed with the juice, and the water bag is pressed to obtain the clear juice of Sanhua plum juice. The clear juice of Noni fruit juice and the clear juice of Sanhua plum juice are mixed at a volume ratio of 1:4 to obtain the clear juice of mixed juice;

S2. Adjust the mixed fruit juice clear juice obtained in step S1 with white granulated sugar, ammonium sulfate and alkaline reagent, add white granulated sugar to the clear mixed fruit juice, make the sugar content of the clear fruit juice 150g/L, add 2g/L ammonium sulfate, and then add 12g /L calcium carbonate, after mixing evenly, settle naturally for 1.5 days, add 4g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make pH = 7.2, and place overnight;

S3. Pasteurize the clear juice of the fruit juice adjusted in step S3 at 75°C for 25 minutes, wait until the temperature is cooled to 35°C, inoculate the activated LV yeast with an inoculation amount of 400 mg/L, and ferment at 25°C for 7 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: the volume ratio of carbon dioxide to fruit wine is 1.2, the pressure is set at 650 MPa, the temperature is 25° C., and the sterilization is performed for 25 minutes.

Embodiment 6 A kind of fermented noni compound fruit wine

Prepared by the following steps:

S1. Select noni fruit with moderate hardness, after ripening for 3 days, mechanically crush it, mix the crushed fruit puree with juice, press it with water bag, and get noni fruit juice clear juice; select ripe peaches for mechanical crushing, crush the crushed fruit The fruit puree and the fruit juice are mixed evenly, and the water bag is pressed to obtain the peach juice clear juice, and the noni fruit juice clear juice and the peach juice clear juice are mixed at a volume ratio of 1:1 to obtain the mixed fruit juice clear juice;

S2. Adjust the mixed fruit juice obtained in step S1 with white granulated sugar, ammonium sulfate and alkaline reagents, add white granulated sugar to the clear mixed fruit juice, so that the sugar content of the clear juice is 180g/L, add 3g/L ammonium sulfate, and then add 8g /L calcium carbonate, after mixing evenly, let it settle naturally for 1 day, add 6g/L potassium bicarbonate to the siphon supernatant, mix and dissolve, make the pH = 6.8, and let it stand overnight;

S3. Pasteurize the clear fruit juice adjusted in step S3 at 70°C for 30 minutes, wait until the temperature is cooled to 38°C, inoculate the activated Angel high-activity dry yeast with an inoculation amount of 500 mg/L, and ferment at 26°C for 6 days;

S4. After the fermentation is completed, it is obtained after post-fermentation, filtration, blending, carbon dioxide collaborative ultra-high pressure sterilization, and filling;

Wherein, the method of carbon dioxide synergistic ultra-high pressure sterilization in the step S4 is as follows: make the volume ratio of carbon dioxide to fruit wine 0.8, set the pressure at 1000 MPa, and sterilize for 10 minutes at a temperature of 25°C.

Experimental example 1 Effect of different fermentation conditions on the alcohol content of fruit wine

1. Single factor experiment

(1) Effect of pH value on alcohol content of fermented noni fruit wine

Reference Example 1 The method for preparing fermented noni fruit wine is different in that a series of fermented noni fruit wines are prepared with pH as a single factor variable, and the alcohol content of the fruit wine is measured when the fermentation is finished, and the results are shown in Figure 1.

It can be seen from Figure 1 that the pH of noni juice clear juice is about 3.5. When the pH is adjusted to ≤ 5, due to the high content of noni polyphenols, noni juice has a significant inhibitory effect on the growth of yeast, and the yeast cannot perform normal metabolism. , within 48 hours of yeast inoculation, the growth and metabolism stopped, no bubbles were produced, and the total sugar content remained unchanged. After staining with eosin methylene blue staining agent under the microscope, it was observed that all yeast cells died; when 5<pH≤7, the acidity weakened, the total phenol content decreased, the inhibitory effect on yeast weakened, and the alcohol content of fruit wine gradually increased; when the pH>7, the alcohol content tended to be stable.

(2) Effect of fermentation temperature on alcohol content of fermented noni fruit wine

Reference Example 1 The method for preparing fermented noni fruit wine is different in that a series of fermented noni fruit wines are prepared with the fermentation temperature as a single factor variable, and the alcohol content of the fruit wine is measured when the fermentation ends, and the results are shown in Figure 2.

It can be seen from Figure 2 that as the temperature rises, the growth and metabolism of yeast gradually accelerates. At 28°C, the fermentation speed is the fastest, and the alcohol content of the fruit wine obtained is the highest; but too high a temperature will make the volatile acids and higher alcohols of the product Elevated content will affect the quality of fruit wine.

(3) Effect of sugar content in juice clear juice on the alcohol content of fermented noni fruit wine

The method for preparing fermented noni fruit wine in reference example 1, the difference is that, with the sugar content of clear fruit juice as a single factor variable, a series of fermented noni fruit wines are prepared, and the alcohol content of the fruit wine is measured at the end of the fermentation, and the results are shown in Figure 3 Show.

Noni juice has a low sugar content of 45g/L, which requires an additional carbon source (such as white sugar or sucrose) to provide energy for yeast metabolism. It can be seen from Figure 3 that with the increase of the sugar content of the clear juice, the yeast metabolism has sufficient nutrients, and the alcohol content of the fruit wine also gradually increases; but when the sugar content of the clear juice exceeds 200g/L, the alcohol content of the fruit wine starts to decrease. This is because the high sugar content of fruit juice will increase the osmotic pressure and inhibit the growth and metabolism of yeast.

(4) Effect of yeast inoculation amount on the alcohol content of fermented noni fruit wine

The method for preparing fermented noni fruit wine in reference example 1 is different in that a series of fermented noni fruit wines are prepared with the amount of yeast inoculum as a single factor variable, and the alcohol content of the fruit wine is measured at the end of fermentation, and the results are shown in Figure 4.

Since the phenolic substances of noni have a strong inhibitory effect on the growth and metabolism of yeast, it is necessary to select suitable yeast as the working strain, and the yeast needs to be activated before inoculation. It can be seen from Figure 4 that with the gradual increase in the amount of yeast inoculum, the alcohol content of fruit wine also gradually increases; but as the inoculum amount of yeast exceeds 400mg/L and continues to increase, the harmful products of metabolism gradually accumulate, and the energy source and growth space are limited , Gradually limit the growth and reproduction of yeast, and the alcohol content of fruit wine is gradually decreasing.

2. Orthogonal experiment

According to the results of single factor experiment, an orthogonal experiment with four factors and three levels was designed, and alcohol content, methanol + fusel oil content and sensory score were taken as the target factors to determine the optimal process conditions. Among them, sensory evaluation score: each index is weighted, and the proportions are: color accounts for 25%, tissue state accounts for 15%, fragrance accounts for 30%, and taste accounts for 30%, so as to obtain the total score of sensory evaluation. Please refer to Table 1-3 for specific experimental settings and results.

Table 1 Sensory evaluation criteria of noni fruit wine

Table 2 Orthogonal experiment factor level table

factor Level -1 level 0 level 1 pH 6.5 7.0 7.5 Sugar content (g/L) 180 200 220 Yeast inoculation amount (mg/L) 350 400 450 Fermentation temperature (℃) twenty four 26 28

Table 3 Orthogonal experiment results

It can be seen from Table 3 that the sensory scores of experimental groups 7-9 (pH=7.5) are all low, which may be due to the strong alkalinity, the discoloration of phenolic substances contained in the fruit wine, the decrease of the transparency of the wine body, the taste is not refreshing, and the added alkali If the amount of corrosive agent is large, the alkali taste will increase, resulting in a significant decrease in the sensory score; and with the increase of temperature, the content of methanol and fusel oil will increase, which is not conducive to the safety of the product. Based on the effects of various conditions on alcohol content, methanol + fusel oil content and sensory evaluation, the optimal fermentation conditions were determined as follows: pH = 7.0, sugar content in clear fruit juice 200g/L, fermentation temperature 24°C, yeast inoculum It is 450mg/L.

Experimental example 2 Effects of different acid reduction methods on the quality of fruit wine

Reference Example 1 The method for preparing fermented Noni fruit wine, the difference is that when the pH is adjusted by the alkaline reagent in step S2, different alkaline reagents or addition methods (see Table 4) are used to adjust the pH to 7.0 to prepare a series of Ferment Noni fruit wine, measure the methanol and fusel oil content, sensory evaluation and long-term stability results of the fruit wine at the end of fermentation, the results are shown in Table 5.

Among them, the long-term stability test is: place the fruit wine at 25±2°C and 60%±10% relative humidity for 12 months, and take samples every 3 months, at 0, 3, 6, 9, 12 Sampling at the time of month, its alcohol content and organoleptic condition are investigated.

Table 4 Different ways of adjusting pH

Methanol + fusel oil, sensory score and long-term stability of table 5 fruit wine

group Methanol + fusel oil (mg/L) Sensory score long-term stability 1 704 56.0 Precipitation and significant discoloration and odor change occurred in March 2 897 57.5 Precipitation and significant discoloration and odor change appeared in June 3 686 55.0 Precipitation and significant discoloration and odor change appeared in June 4 585 65.0 Precipitation and significant discoloration and odor change appeared in June 5 323 87.5 The indicators remained basically unchanged 6 672 75.0 Precipitation and significant discoloration and odor change occurred in September 7 578 77.5 Precipitation and significant discoloration and odor change occurred in September 8 553 67.5 Precipitation and significant discoloration and odor change occurred in September

It can be seen from Table 5 that the fruit wines prepared by adding alkaline reagents at one time to adjust the acidity in groups 1-4 have different degrees of alkali taste, low sensory scores, and high methanol + fusel oil content, which is safe. Low; from March to June, the fruit wine will appear precipitation and significant discoloration and taste, and the stability is poor. The methanol + fusel oil contained in group 5 is relatively low, will not cause discomfort to the human body, and has high sensory evaluation and good stability. Although the alkaline reagents were added step by step in groups 6-8, the unique aroma of noni fruit was weak. In September, the fruit wine had precipitation, obvious discoloration and taste change, and the stability was not high.

Experimental example 3 The quality detection of embodiment 1-6 fruit wine

1. Detection of physical and chemical indicators

With reference to GBT 15038-2006 general test method for wine and fruit wine, the alcohol, total sugar, total acid and other physical and chemical indicators of the fruit wine prepared in Examples 1-6 of the present invention were tested, and the test results are shown in Table 6.

Table 6 Physical and Chemical Indexes of Fruit Wine of Embodiment 1-3 of the present invention

2. Determination of sensory evaluation

100 volunteers were selected to perform sensory evaluation on the fruit wines of Examples 1-6 prepared by the present invention. Refer to Table 1 for scoring standards and Table 7 for the results.

Table 7 Sensory evaluation results

project color aroma Clarity taste total score Example 1 21.3 26.0 12.7 27.5 87.5 Example 2 20.5 25.6 12.4 26.5 85.0 Example 3 19.8 25.4 12.8 25.5 83.5 Example 4 20.5 27.4 12.6 27.3 87.8 Example 5 20.5 26.1 11.1 27.4 85.1 Example 6 20.3 25.8 11.6 26.1 83.7

It can be seen from Table 7 that the fruit wines prepared in Examples 1-6 of the present invention have high scores in all indicators, are very popular with volunteers, and have good sensory evaluation.

Experimental example 4 long-term stability experiment

The fruit wine prepared in Examples 1-6 is placed at 25 ± 2°C, placed under the condition of relative humidity 60% ± 10% for 12 months, sampling once every 3 months, respectively at 0, 3, 6, 9, 12 Monthly sampling, its physicochemical index and sense organ are investigated, and the result shows that after the fruit wine prepared by embodiment 1-6 is placed under specific conditions for 12 months, each index remains basically unchanged, all complying with GB2758-2012 fermented wine and its preparation. National food safety standards for wine.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (10)

1. A preparation method of fermented noni fruit wine is characterized by comprising the following steps:

S1, preparing the noni fruit into clear juice;

S2, adjusting the sugar content of the clear juice obtained in the step S1 to be 100-220g/L, and adjusting the pH of the clear juice to be more than 5.5 by using calcium carbonate and potassium bicarbonate through two steps for reducing acid;

S3, pasteurizing the juice clear juice adjusted in the step S2 at 60-80 ℃ for 20-30min, cooling to 35-40 ℃, inoculating activated yeast, and fermenting at 24-28 ℃ for 5-10 days;

and S4, after fermentation is finished, performing after-fermentation, filtering, blending, carbon dioxide-assisted ultrahigh pressure sterilization and filling to obtain the product.

2. the method of claim 1, wherein the step S2 of reducing acid with calcium carbonate and potassium bicarbonate in two steps comprises: adding 5-15g/L calcium carbonate into clear juice, mixing, naturally settling for 1-2 days, adding 2-8g/L potassium bicarbonate into the supernatant, mixing and dissolving, detecting pH to be more than 5.5, and standing overnight.

3. the method according to claim 1, wherein the sugar content of the juice clear juice in the step S2 is 100-200 g/L.

4. The method as set forth in claim 1, wherein 0.5-3g/L ammonium sulfate is further added in step S2.

5. The method according to claim 1, wherein the amount of yeast inoculated in step S3 is 350 to 500 mg/L.

6. The method according to claim 1, wherein the yeast in step S3 is one or two selected from LV yeast and Angel high activity dry yeast.

7. The method according to claim 1, wherein the carbon dioxide is used in combination with the ultra-high pressure sterilization in step S4: the volume ratio of carbon dioxide and fruit wine is 0.80-1.50, the pressure is 100-1000MPa, the temperature is 10-35 deg.C, and sterilization is carried out for 1-60 min.

8. A fermented noni wine prepared by the preparation method according to any one of claims 1 to 7.

9. a fermented noni composite fruit wine prepared by the preparation method according to any one of claims 1 to 7, wherein the clear noni fruit juice obtained in step S1 is mixed with other fruit juice to obtain a mixed clear fruit juice, and then the subsequent operations are performed.

10. the fermented noni composite fruit wine of claim 9, wherein the mixing volume ratio of noni fruit juice to other fruit juice is 1 (1-4).