CN101649284B - Acanthopanax sessiliflorus fruit wine and brewing method thereof - Google Patents
Acanthopanax sessiliflorus fruit wine and brewing method thereof Download PDFInfo
- Publication number
- CN101649284B CN101649284B CN2009101874859A CN200910187485A CN101649284B CN 101649284 B CN101649284 B CN 101649284B CN 2009101874859 A CN2009101874859 A CN 2009101874859A CN 200910187485 A CN200910187485 A CN 200910187485A CN 101649284 B CN101649284 B CN 101649284B
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- fruit
- acanthopanax sessiliflorus
- wine
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 title claims abstract description 36
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 241001505454 Eleutherococcus sessiliflorus Species 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- 244000167222 Acanthopanax sessiliflorus Species 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims abstract description 23
- 241001593968 Vitis palmata Species 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 24
- 108010059820 Polygalacturonase Proteins 0.000 claims description 13
- 230000001877 deodorizing effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- 238000012546 transfer Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 208000026106 cerebrovascular disease Diseases 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 24
- 235000000346 sugar Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 4
- 229930182478 glucoside Natural products 0.000 description 3
- 150000008131 glucosides Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 241000223651 Aureobasidium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000002503 Vitis amurensis Species 0.000 description 1
- 235000004283 Vitis amurensis Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229940038481 bee pollen Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- -1 coumarin, flavonoids Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015810 grayleaf red raspberry Nutrition 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000000088 lip Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002547 new drug Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007391 self-medication Methods 0.000 description 1
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to acanthopanax sessiliflorus fruit wine and a brewing method thereof. The acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: pumping the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, and the like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting the aging and tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.
Description
Technical field
The present invention relates to beverage and preparation method thereof, more specifically to utilizing fruit of Acanthopanax sessiliflorus to brewage acanthopanax sessiliflorus fruit wine and brewing method thereof.
Background technology
Sessileflower Acanthopanax Bark, Radix Acanthopanacis Senticosi, English name: Manyprickle Acathopanax Root belongs to the Araliaceae Acanthopanax, is born in the woods of hillside to reach in the shrubbery of roadside, is distributed in ground such as northeast, Central China, East China, south China.
The study analyzed Aureobasidium five main components of Canada; polysaccharides, amino acids, fatty acids, vitamins A, B1, B2, and large amounts of carotene; containing sesamin, coumarin, flavonoids, wood Quan ketones, non-aromatic unsaturated organic acids, as well as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium and minerals.
The effect characteristics and the genseng of modern medicine research proof Sessileflower Acanthopanax Bark are basic identical, have the disorder of the body of adjusting, make it to be tending towards normal function, and good antifatigue effect is arranged, and be remarkable than genseng, and can significantly improve hypoxia-bearing capability.Bowl spares, benefit smart, strong will, wind-damp dispelling, strengthen the bone, effects such as blood circulation and promoting silt, the diuresis of being good for the stomach.Obey for a long time " make light of one's life by commiting suicide and endure hardships ".
Sessileflower Acanthopanax Bark contains noticeable composition-Sessileflower Acanthopanax Bark glucoside, and it can stimulate the mind & body vigor.Numerous scientific publication things about Sessileflower Acanthopanax Bark are verified its antifatigue effect, the ability of enhancing stamina, enhancing alertness and learning capacity.Numerous usages have all obtained confirmation in human experimentation.Sessileflower Acanthopanax Bark is rehabilitation after being ill, bears too much pressure or anxiety, and it is excessive to work, and chronic disease causes weakly crowd and those need reach the very welcome self-medication medicine of philtrum on physiology and psychological performance peak.At present there is the report of considerable quantity to point out that it has the support immunity system equally, recovers improper ypotension, improve the recycle system, make disorderly glycolipid metabolism normalizing.Sessileflower Acanthopanax Bark contains the Sessileflower Acanthopanax Bark glucoside, and suprarenal gland is had good effect, and this small body of gland is positioned at the hormone of suprarenal secretion resisting fatigue.Taking Sessileflower Acanthopanax Bark is considered to advance body to solve the physical stress that is exposed to overwork from heat.And strengthen the disease ability of resisting.The Sessileflower Acanthopanax Bark glucoside demonstrates and can improve acuity and physics endurance, does not but contain the effectiveness that the theine product has and goes down.Research shows that Sessileflower Acanthopanax Bark can improve the use of motion muscle to oxygen.This means that the aerobatic exercise that human body can maintain a more long also recovers sooner from exercise fatigue.Some provinces of Sessileflower Acanthopanax Bark main product northeast and North China, output are many with three provinces in the northeast of China, according to relevant department the wild Radix Et Caulis Acanthopanacis Senticosi standing stock investigation in three provinces in the northeast of China are shown; Be about 10,000 tons before the eighties in 20th century; From 2000, the peasant of three provinces in the northeast of China spontaneously carried out the artificial growth Sessileflower Acanthopanax Bark, and the total area of three provinces in the northeast of China's artificial culture Sessileflower Acanthopanax Bark in 2000 has just reached about 2000 mu; Owing to the output that with the Sessileflower Acanthopanax Bark is the new drug of main material production, special medicine and Chinese patent medicine increases by a fairly big margin; Built with newly-built medicine materical crude slice manufacturing enterprise, healthcare products manufacturing enterprise and to produce the manufacturing enterprise of Sessileflower Acanthopanax Bark wine more, the Sessileflower Acanthopanax Bark demand increases severely, more than ten thousand mu of Sessileflower Acanthopanax Bark cultivated area fast development to 1; Because the continuous increase of artificial culture Sessileflower Acanthopanax Bark area is for good raw material basis has been established in the Sessileflower Acanthopanax Bark deep processing.
At present, mainly utilize Sessileflower Acanthopanax Bark to be raw material production Sessileflower Acanthopanax Bark medicinal extract, Sessileflower Acanthopanax Bark tea, Sessileflower Acanthopanax Bark medicine both at home and abroad.Publication number is CN101074415A; Denomination of invention utilizes Radix Et Caulis Acanthopanacis Senticosi to be raw material for " Wilsonii wine and preparation method thereof " discloses; And added natural Chinese medicinal herb such as the Radix Astragali, matrimony vine, Chinese yam, hawthorn, genseng, hippocampus, entomophyte, adopt behind the decocting method extracting effective components to blend to form with allotments such as liquor, bee pollen, honey, royal jelly.Publication number is CN1159430C, and denomination of invention uses Radix Acanthopanacis Senticosi fruit and Vitis Amurensis to form as the fermentation of prepared using traditional technology for " a kind of acanthopanax root grape wine and preparation method thereof " discloses.
Summary of the invention
The present invention provides a kind of fruit of Acanthopanax sessiliflorus that utilizes, and through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, cooling, filtration, alcohol infuse, storage, calls in allotments such as the former wine of an amount of fermentation red grape, granulated sugar again and forms.The smell of fruits is very sweet for this product, limpid bright, pure taste, nutritious, often drinks and can improve body immunity, and the Dietotherapy health fruit tonic wine of useful health of human body is the new variety of fruit wine class.Not only contain the Sessileflower Acanthopanax Bark rich nutrient substances in the acanthopanax sessiliflorus fruit wine, also replenished the multiple nutritional components of blue berry, red raspberry fruit, often drink, good for health.
A kind of acanthopanax sessiliflorus fruit wine of the present invention; Be made up of fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water, the per-cent that the weight separately of fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water raw material accounts for gross weight is respectively: 20-60%, 5-15%, 5-15%, 5-20%, 30-60%.
The inventive method can reach through following measure:
A, fruit of Acanthopanax sessiliflorus pumped into spiral pump be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, the enzyme that goes out can be in the enzyme jar that goes out airtight carrying out, 90 ℃-100 ℃ of enzyme-removal temperatures, time 10-15 second; Be cooled to normal temperature then;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, and be subsequent use;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Through filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
The present invention possesses following advantage:
1, utilizes water-fast materials such as pectin in the pectinase enzymatic hydrolysis fruit of Acanthopanax sessiliflorus, Mierocrystalline cellulose, polysaccharide, shortened the ageing brewing time of fruit wine greatly, kept the fragrance and the style of original fruit, do not destroy the nutritive ingredient of fruit.
2, fruit of Acanthopanax sessiliflorus is processed the former wine ageing of immersion through enzymolysis, squeezing, secondary enzymolysis, the enzyme that goes out, alcohol infuse; Make fruit of Acanthopanax sessiliflorus is produced fruital preferably; Call in the red grape fermented wine during allotment; Make acanthopanax sessiliflorus fruit wine contain fermented wine Chen Xiang preferably, fruital, aroma are harmonious, make that the acanthopanax sessiliflorus fruit wine fruital is outstanding, long, the pure taste, nutritious, pleasant agreeable to the taste of aftertaste.
3, the inventive method acanthopanax sessiliflorus fruit wine is with short production cycle, and can allocate about general half a year and dispatch from the factory, and also superior in quality; The former wine that has changed traditional technology needs long storage; Take a large amount of bunkerages, overstock the shortcoming of substantial contribution, greatly reduce the fruit wine production cost.
Embodiment
Embodiment 1
Get 400 kilograms of fruit of Acanthopanax sessiliflorus, pump into spiral pump and be heated to 50 ℃ in the Cooling or heating jar; Add polygalacturonase 60 grams, stirring, enzymolysis; After 2 hours enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 320 kilograms in enzymolysis juice; 320 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 24 gram polygalacturonases, hydrolysis temperature is controlled at 45 ℃-50 ℃, enzymolysis after 2 hours with enzymolysis juice temperature rise to 95 ℃ 10 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 300 kilograms in the clear juice of enzymolysis; The clear juice of 300 kilograms of enzymolysis are added by weight 100 kilograms of 70% deodorizing alcohol, process ethanol content 17% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 50 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 70% deodorizing alcohol; In addition, in sugar dissolving kettle, add 110 kilograms of white sugars, add 380 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, through filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
Embodiment 2
Get 3000 kilograms of fruit of Acanthopanax sessiliflorus, pump into spiral pump and be heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 120 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar; Add 60 gram polygalacturonases, hydrolysis temperature is controlled at 30 ℃-35 ℃, enzymolysis after 1 hour with enzymolysis juice through the heat exchanger enzyme that goes out; Enzyme-removal temperature is controlled at 120 ℃, and 5 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 416 kilograms of 60% deodorizing alcohol, process ethanol content 10% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 42 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 250 kilograms of white sugars, add 5800 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, through filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
Embodiment 3
Get 400 kilograms of fruit of Acanthopanax sessiliflorus, pump into spiral pump and be heated to 45 ℃ in the Cooling or heating jar; Add polygalacturonase 40 grams, stirring, enzymolysis; Squeeze 1.5 after hour enzymolysis juice pumped in the squeezing machine; Obtain squeezing 330 kilograms in enzymolysis juice; 330 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar, add 18 gram polygalacturonases, hydrolysis temperature is controlled at 35 ℃-40 ℃, enzymolysis after 1.5 hours with enzymolysis juice temperature rise to 100 ℃ 5 minutes, be cooled to normal temperature; Filter with diatomite filter, obtain 310 kilograms in the clear juice of enzymolysis; The clear juice of 310 kilograms of enzymolysis are added by weight 87 kilograms of 65% deodorizing alcohol, process ethanol content 15% fruit juice by weight, store; Get 400 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 150 kilograms of 15% former wine of red grape by weight, call in by weight 100 kilograms of 65% deodorizing alcohol; In addition, in sugar dissolving kettle, add 160 kilograms of white sugars, add 250 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, through filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
Embodiment 4
Get 3000 kilograms of fruit of Acanthopanax sessiliflorus, pump into spiral pump and be heated to 40 ℃ in the Cooling or heating jar; Add polygalacturonase 450 grams, stirring, enzymolysis; After 1 hour enzymolysis juice pumped in the squeezing machine and squeeze; Obtain squeezing 2400 kilograms in enzymolysis juice; 2400 kilograms of enzymolysis juice are pumped into carry out secondary enzymolysis in the Cooling or heating jar; Add 200 gram polygalacturonases, hydrolysis temperature is controlled at 40 ℃-45 ℃, enzymolysis after 1.5 hours with enzymolysis juice through the heat exchanger enzyme that goes out; Enzyme-removal temperature is controlled at 110 ℃, and 10 second of time, postcooling was to normal temperature; Filter with diatomite filter, obtain 2150 kilograms in the clear juice of enzymolysis; The clear juice of 2150 kilograms of enzymolysis are added by weight 470 kilograms of 60% deodorizing alcohol, process ethanol content 12% fruit juice by weight, store; Get 2500 kilograms of above-mentioned spirituosity fruit juice in material-compound tank, add ethanol content 1500 kilograms of 15% former wine of red grape by weight, call in by weight 150 kilograms of 60% deodorizing alcohol; In addition, in sugar dissolving kettle, add 200 kilograms of white sugars, add 5850 kg of water, it is boiled postcooling to normal temperature, pump in the material-compound tank, stir, through filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
Claims (1)
1. acanthopanax sessiliflorus fruit wine; Process by fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water; It is characterized in that: the per-cent that the weight separately of fruit of Acanthopanax sessiliflorus, the former wine of red grape, alcohol, sucrose and brewing water raw material accounts for gross weight is respectively: 20-60%, 5-15%, 5-15%, 5-20%, and it is 100% that adding brewing water 30-60% makes above-mentioned component sum; Said alcohol is deodorizing alcohol, and brewing method is following:
A, fruit of Acanthopanax sessiliflorus pumped into spiral pump be heated to 40 ℃ to 50 ℃ in the warming-up device;
B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;
D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;
E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, enzyme airtight the carrying out in the enzyme jar that goes out of going out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then; The enzyme that goes out also can carry out in heat exchanger, and 90 ℃-100 ℃ of enzyme-removal temperatures, are cooled to normal temperature then at time 10-15 second;
F, cooled fruit juice is filtered with diatomite filter;
G, the fruit juice after will filtering transfer to the alcoholic amount of fruit juice 10%-20% by weight with the alcohol of 60%-70% by weight, store;
H, get above-mentioned alcoholic fruit juice when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With alcohol above-mentioned work in-process acanthopanax sessiliflorus fruit wine alcoholic strength is adjusted into 5%-15% by weight; Stir; Filtration, can, be packaged to be the acanthopanax sessiliflorus fruit wine finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101874859A CN101649284B (en) | 2009-09-17 | 2009-09-17 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101874859A CN101649284B (en) | 2009-09-17 | 2009-09-17 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101649284A CN101649284A (en) | 2010-02-17 |
| CN101649284B true CN101649284B (en) | 2012-02-15 |
Family
ID=41671612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101874859A Expired - Fee Related CN101649284B (en) | 2009-09-17 | 2009-09-17 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101649284B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220216B (en) * | 2011-05-20 | 2012-11-14 | 大连工业大学 | Acanthopanax sessiliflorus white spirit and brewing method thereof |
| CN104087471A (en) * | 2014-06-24 | 2014-10-08 | 高耸 | Eleutherococcus sessiliflorus fruit wine and preparation method thereof |
| CN106134667B (en) * | 2015-03-13 | 2019-06-04 | 丹东农业科学院 | Sessileflower Acanthopanax Bark utilization methods |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
| CN105733904A (en) * | 2016-02-22 | 2016-07-06 | 吴炳强 | Brewing method of honey liquor prepared from manyprickle acathopanax roots from changbai mountain |
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1733884A (en) * | 2005-08-31 | 2006-02-15 | 王茂祥 | Acanthopanax root extra dry red wine and its preparation method |
| CN1771320A (en) * | 2003-04-08 | 2006-05-10 | 旌善郡 | Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof |
| CN101225353A (en) * | 2007-12-27 | 2008-07-23 | 邹宇 | Acanthopanax root grape wine and process for preparing the same |
-
2009
- 2009-09-17 CN CN2009101874859A patent/CN101649284B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771320A (en) * | 2003-04-08 | 2006-05-10 | 旌善郡 | Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof |
| CN1733884A (en) * | 2005-08-31 | 2006-02-15 | 王茂祥 | Acanthopanax root extra dry red wine and its preparation method |
| CN101225353A (en) * | 2007-12-27 | 2008-07-23 | 邹宇 | Acanthopanax root grape wine and process for preparing the same |
Non-Patent Citations (2)
| Title |
|---|
| 张鹏等.短梗五加系列产品的加工工艺.《农产品加工(学刊)》.2006,(第03期),第66-67页. * |
| 郭军等.五加红酒质量分析及改进的研究.《农产品加工(学刊)》.2007,(第09期),第74-76页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101649284A (en) | 2010-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104287013B (en) | A kind of reducing blood lipid function of blood sugar reduction sexual health vinegar beverage and production technology thereof | |
| CN101130741B (en) | Vinegar koji and biological edible vinegar, and method of producing the same | |
| CN101649284B (en) | Acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN102965237A (en) | Mulberry-ganoderma fruit wine and production method thereof | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN103598382A (en) | Hypoglycemic bitter gourd-broadleaf holly-tartary buckwheat tea and preparation method thereof | |
| CN101775350B (en) | Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof | |
| CN101692918A (en) | Sessileflower acanthopanax bark fruit vinegar drink and brewing method thereof | |
| CN103642632A (en) | Preparation method of masa parasdisiac fruit wine | |
| CN101919554A (en) | Orange fruit-flavored beverage | |
| CN101649281A (en) | Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN106967551A (en) | A kind of preparation method of new fresh Rhizoma Phragmitis composite enzyme drink | |
| CN101649283B (en) | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN104207286B (en) | One protects liver herbal health care vinegar beverage | |
| CN105420049A (en) | Hovenia acerba wine and brewing method thereof | |
| CN101649282B (en) | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN104207285B (en) | A kind of beneficial spleen stomach strengthening function sexual health vinegar beverage and production technology thereof | |
| CN103666895A (en) | Preparation method of medlar and grape liqueur | |
| CN103484301B (en) | Fruit wine containing Chinese chestnut and potato and production method thereof | |
| CN107400599A (en) | A kind of red matrimony vine highland barley health care wine of selenium-rich and its production technology | |
| CN107541435A (en) | A kind of health care for the aged white wine and its without distillation production method | |
| CN113105964A (en) | Preparation method of shaddock white spirit | |
| CN101649285B (en) | Strawberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN104232402A (en) | Preparation method of banana fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160318 Address after: 111000 Liaoyang City, Liaoning province Taizihe District revitalization Road No. 999 Patentee after: Liaoning Qianshan Wine Industry Group Co., Ltd. Address before: 116034 Ganjingzi Light Industry Zone, Liaoning, No. 1, No. Patentee before: Dalian Polytechnic University |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120215 Termination date: 20160917 |