CN102191148A - Kelp health-care wine and preparation method thereof - Google Patents
Kelp health-care wine and preparation method thereof Download PDFInfo
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- CN102191148A CN102191148A CN201110035734XA CN201110035734A CN102191148A CN 102191148 A CN102191148 A CN 102191148A CN 201110035734X A CN201110035734X A CN 201110035734XA CN 201110035734 A CN201110035734 A CN 201110035734A CN 102191148 A CN102191148 A CN 102191148A
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Abstract
The invention relates to kelp health-care wine and a preparation method thereof, in particular to kelp health-care wine brewed by the original juice of deodorized kelp and a preparation method thereof. The preparation method comprises the following steps of: 1, preparing the original juice of the deodorized kelp, namely (1) cleaning the kelp raw material, (2) boiling the kelp with seawater and cooling, (3) dehydrating, salting, rehydrating and desalinating the kelp, (4) dehydrating the kelp, cutting up the kelp and lixiviating the kelp, and (5) filtering to obtain the original juice of the kelp; and 2, preparing the original juice of the kelp, and inoculating, sterilizing, fermenting and storing the original juice to brew the kelp health-care wine. The kelp health-care wine has intense fruit flavor, kelp fresh fragrance, amber-like color, alcohol content of 8 to 12 percent, reducing sugar of 5 to 6 percent, pH value of 3.4 to 3.6 and total acid of 4 to 5 milliliters, and is greatly benefit for human health.
Description
The present invention relates to health promoting wine, refer in particular to taking off health promoting wine and the method for making thereof that raw meat sea-tangle Normal juice is brewageed.
The health promoting wine kind is a lot, and especially Chinese medicine health-care wine is more general in China's application, and these health promoting wine more or less all have some benefits to the person.Sea-tangle is the general designation that grows in the various algae in the ocean; they contain the active substance with unique physiological regulatory action; as VITAMIN such as the blue algae polysaccharide of kelp polysaccharide sulfate, anti-HIV, superoxide-dismutase (SOD), mannuronic acid C-5 epimerase, laminine, high unsaturated fatty acid, taurine, many halogen multi-diterpene quasi-compound, phytosterin compound, β-Hu Luobusu, VitB1, riboflavin, nicotinic acids; the trace element that also contains needed by human such as abundant iodine, calcium, selenium, iron, phosphorus has the title of " natural micro-treasure-house ".Sea-tangle scientifically ingests, can prevent and treat metabolic diseases such as obesity, gallbladdergallstonecholetithiasis, gastroenteropathy, and cancer-resisting arranged, bring high blood pressure down, lowering blood glucose, prevention of arterial sclerosis and thrombosis, prevent and treat the effect of hypertension, diabetes, cardiovascular system diseases, iron deficiency anemia, hepatopathy, acquired immune deficiency syndrome (AIDS), can also Ginseng Extract, enhance immunity power, physical strength reinforcing, adjust hormonal equilibrium, anti-senility.Since ancient times, sea-tangle is among the people at home and abroad to have obtained widespread use, is mainly ediblely, and next has small part medicinal.Traditionally, sea-tangle mainly be eat raw or simple drying storage edible, as dried sea-tangle, thousand lavers etc., making various food by sea-tangle then is in recent years thing, at present, and main laminaria food surplus China has 40, but wherein do not contain drinks, its reason is that the algae fishy smell of sea-tangle is difficult to remove.In addition, contain sugar in the sea-tangle and can be converted into sugared starch seldom,, can not brewage to become to spill by traditional brewing method.Even so, also have examination to make sea-tangle wine person, but or cause wine body muddiness because of taking off raw meat, peculiar smell is unpleasant and can't commercialization; Or because of (as 120 ℃, 0.5h) the kelp nourishing composition is loss in a large number and lost value itself through pyroprocessing.
The purpose of this invention is to provide the new purposes of a kind of developing sea-tangle, promote the culture fishery development, sea-tangle health promoting wine and method for making thereof that the active substance of the unique physiological regulatory action that contains in the sea-tangle is fully absorbed.
The object of the present invention is achieved like this, technical process:
The first step: the preparation of taking off raw meat sea-tangle Normal juice.
(1) the sea-tangle raw material cleans: select not have and go mouldy and the abundant sea-tangle that is dark brown red of frond, with clear water clean surface impurity.
(2) boil in the seawater and cool off: the sea-tangle raw material was boiled under 95～100 ℃ temperature 30～50 seconds with seawater, in 5～10 minutes, be cooled to 15～20 ℃ rapidly with normal temperature seawater then.
(3) sea-tangle dehydration, salt marsh, rehydration desalination: cooled sea-tangle dehydration, salt marsh 60～72h immerses desalination in the fresh water more then, and the fishy smell material of sea-tangle will be removed basically.
(4) sea-tangle dehydration chopping lixiviate: with the dehydration of the sea-tangle after the desalination, chopping is into about 2cm
2Fragment.Add lixiviate in the entry, the weight ratio of dehydration sea-tangle and water is 1: 18～22, and extraction temperature is 50～65 ℃, is incubated 2～3 hours, and effective ingredient polysaccharide in the sea-tangle, amino acid etc. are come out by lixiviate basically.
(5) filter sea-tangle Normal juice: with the sea-tangle after the lixiviate with soak juice and separate, the coarse filtration separation temperature is 50～65 ℃, screen cloth is 40～60 orders, soaking after the coarse filtration also contained more impurity in the juice, with the smart filter of 60～200 purpose wire screen, obtain more clear sea-tangle Normal juice again.
Second step: the preparation of sea-tangle Normal juice, inoculation, sterilization, fermentation, storage lead to the sea-tangle health promoting wine.
The sugar that adds sea-tangle Normal juice weight 25～30% in sea-tangle Normal juice at first adds the sugar of sea-tangle Normal juice weight 15～18%; With the wine yeast inoculation, it is 5.2～5.4 that edible acetic acid is transferred pH value; Through pasteurization, 60～65 ℃ of sterilising temps, 30～20 minutes time, 5～10 minutes internal cooling to 10～15 ℃; It in temperature 12～15 ℃ condition bottom fermentation 15～20 days; The sugar that adds sea-tangle Normal juice weight 10～12% again, 3-4 days after-filtration ferment; The storage ageing is 3～4 months in freezer, and reserve temperature is 4～5 ℃; With the smart filter of kieselguhr filter back bottling.Sugar is glucose, sucrose, maltose, fructose, starch syrup.
The sea-tangle health promoting wine that brew goes out has strong fruital flavor and sea-tangle fragrant, look such as amber, and ethanol concn is 8～12%, and reducing sugar 5～6%, pH value are 3.4～3.6, total acid 4～5ml.
Advantage of the present invention is: the mouthfeel of sea-tangle wine has a kind of, strong grape sweet wine taste, has the sea-tangle special delicate fragrance concurrently, tastes through many people, obviously is better than red wine, white wine and dry red winew.The nutritive value of sea-tangle wine is also very high.Through check, polysaccharide and monose 30-45% (containing sea-tangle acid 20% approximately), the total N of per 100 grams of the amino acid of needed by human is 30.42, also contains a large amount of iodine, calcium and other soluble metal nutrition.The human health that benefits from greatly can also be opened up the new purposes of sea-tangle, promotes the development of aquaculture fish industry, for a new road is opened up in halobiontic utilization.
The present invention is described in detail below in conjunction with embodiment.
Embodiment 1
The first step: the preparation of taking off raw meat sea-tangle Normal juice:
(1) the sea-tangle raw material cleans: select not have and go mouldy and the abundant sea-tangle that is dark brown red of frond, with clear water clean surface impurity.
(2) boil in the seawater and cool off: the sea-tangle raw material was boiled under 100 ℃ temperature 30 seconds with seawater, in 5 minutes, be cooled to 20 ℃ rapidly with normal temperature seawater then.
(3) sea-tangle dehydration, salt marsh, rehydration desalination: the dehydration of cooled sea-tangle, salt marsh 72h then, desalination in immersing fresh water, the fishy smell material of sea-tangle will be removed basically.
(4) sea-tangle dehydration chopping lixiviate: with the dehydration of the sea-tangle after the desalination, chopping is into about 2cm
2Fragment.Add lixiviate in the entry, the weight ratio of dehydration sea-tangle and water is 1: 18, and extraction temperature is 65 ℃, is incubated 2 hours, and effective ingredient polysaccharide in the sea-tangle, amino acid etc. are come out by lixiviate basically.
(5) filter sea-tangle Normal juice: with the sea-tangle after the lixiviate with soak juice and separate, the coarse filtration separation temperature is 60 ℃, screen cloth is 40 orders, soaking after the coarse filtration also contained more impurity in the juice, with the smart filter of 120 purpose wire screen, obtain more clear sea-tangle Normal juice again.
Second step: the preparation of sea-tangle Normal juice, inoculation, sterilization, fermentation, storage lead to the sea-tangle health promoting wine.
The glucose that adds sea-tangle Normal juice weight 25% in sea-tangle Normal juice at first adds the glucose of sea-tangle Normal juice weight 15%; With the wine yeast inoculation, it is 5.2～5.4 that edible acetic acid is transferred pH value; Through pasteurization, 65 ℃ of sterilising temps, 30 minutes time, 10 minutes internal cooling to 12 ℃; It in temperature 15 ℃ condition bottom fermentation 15 days; The glucose that adds sea-tangle Normal juice weight 10% again, 3 days after-filtration ferment; The storage ageing is 3 months in freezer, and reserve temperature is 5 ℃; With the smart filter of kieselguhr filter back bottling.
The sea-tangle health promoting wine that makes has strong fruital flavor and sea-tangle fragrant, look such as amber, and ethanol concn is 11%, and reducing sugar 6%, pH value are 3.4～3.6, total acid 5ml.
Embodiment 2
The first step: the preparation of taking off raw meat sea-tangle Normal juice.
(1) the sea-tangle raw material cleans: select not have and go mouldy and the abundant sea-tangle that is dark brown red of frond, with clear water clean surface impurity.
(2) boil in the seawater and cool off: the sea-tangle raw material was boiled under 98 ℃ temperature 50 seconds with seawater, in 8 minutes, be cooled to 18 ℃ rapidly with normal temperature seawater then.
(3) sea-tangle dehydration, salt marsh, rehydration desalination: cooled sea-tangle dehydration, salt marsh 68h immerses desalination in the fresh water more then, and the fishy smell material of sea-tangle will be removed basically.
(4) sea-tangle dehydration chopping lixiviate: with the dehydration of the sea-tangle after the desalination, chopping is into about 2cm
2Fragment.Add lixiviate in the entry, the weight ratio of dehydration sea-tangle and water is 1: 20, and extraction temperature is 60 ℃.Be incubated 3 hours, effective ingredient polysaccharide in the sea-tangle, amino acid etc. are come out by lixiviate basically.
(5) filter sea-tangle Normal juice: will soak after catching sea-tangle with soak juice and separate, the coarse filtration separation temperature is 60 ℃, screen cloth is 50 orders, soaking after the coarse filtration also contained more impurity in the juice, with the smart filter of 150 wire screen, obtain more clear sea-tangle Normal juice again.
Second step: the preparation of sea-tangle Normal juice, inoculation, sterilization, fermentation, storage lead to the sea-tangle health promoting wine.
The sugar that adds sea-tangle Normal juice weight 28% in sea-tangle Normal juice at first adds the sugar of sea-tangle Normal juice weight 16%; With the wine yeast inoculation, it is 5.2～5.4 that edible acetic acid is transferred pH value; Through pasteurization, 60 ℃ of sterilising temps, 25 minutes time, 8 minutes internal cooling to 12 ℃; In temperature 12 ℃ condition bottom fermentation 20 days. add the sugar of sea-tangle Normal juice weight 12% again, 4 days after-filtration ferment; The storage ageing is 4 months in freezer, and reserve temperature is 4.5 ℃; With the smart filter of kieselguhr filter back bottling.
The sea-tangle health promoting wine that brew goes out has strong fruital flavor and sea-tangle fragrant, look such as amber, and ethanol concn is 12%, and reducing sugar 5%, pH value are 3.4～3.6, total acid 5ml.
Embodiment 3
The first step: the preparation of taking off raw meat sea-tangle Normal juice.
(1) the sea-tangle raw material cleans: select not have and go mouldy and the abundant sea-tangle that is dark brown red of frond, with clear water clean surface impurity.
(2) boil in the seawater and cool off: the sea-tangle raw material was boiled under 95 ℃ temperature 40 seconds with seawater, in 10 minutes, be cooled to 15 ℃ rapidly with normal temperature seawater then.
(3) sea-tangle dehydration, salt marsh, rehydration desalination: cooled sea-tangle dehydration, salt marsh 60h immerses desalination in the fresh water more then, and the fishy smell material of sea-tangle will be removed basically.
(4) sea-tangle dehydration chopping lixiviate: with the dehydration of the sea-tangle after the desalination, chopping is into about 2cm
2Fragment.Add lixiviate in the entry, the weight ratio of dehydration sea-tangle and water is 1: 22, and extraction temperature is 50 ℃, is incubated 3 hours, and effective ingredient polysaccharide in the sea-tangle, amino acid etc. are come out by lixiviate basically.
(5) filter sea-tangle Normal juice: with the sea-tangle after the lixiviate with soak juice and separate, the coarse filtration separation temperature is 50 ℃, screen cloth is 60, soaking after the coarse filtration also contained more impurity in the juice, with the smart filter of 100 purpose wire screen, obtain more clear sea-tangle Normal juice again.
Second step: the preparation of sea-tangle Normal juice, inoculation, sterilization, fermentation, storage lead to the sea-tangle health promoting wine.
The sugar that in sea-tangle Normal juice, adds sea-tangle Normal juice weight 30%, at first add the sugar of sea-tangle Normal juice weight 18%: with the wine yeast inoculation, it is 5.2～5.4 that edible acetic acid is transferred pH value; Through pasteurization, 60 ℃ of sterilising temps, 20 minutes time, 5 minutes internal cooling to 15 ℃; It in temperature 15 ℃ condition bottom fermentation 20 days; Add sea-tangle Normal juice again and weigh 12% sugar, 3 days after-filtration ferment; The storage ageing is 4 months in freezer, and reserve temperature is 5 ℃; With the smart filter of kieselguhr filter back bottling.
The sea-tangle health care that brew goes out is spilt, and has strong fruital flavor and sea-tangle fragrant, look such as amber, and ethanol concn is 8%, and reducing sugar 6%, pH value are 3.4～3.6, total acid 4ml.
Claims (3)
1. the method for making of sea-tangle health promoting wine is characterized in that:
The first step: take off the preparation of raw meat sea-tangle Normal juice,
(1) the sea-tangle raw material cleans: select not have and go mouldy and the abundant sea-tangle that is dark brown red of frond, with clear water clean surface impurity.
(2) boil in the seawater and cool off: the sea-tangle raw material was boiled under 95～100 ℃ temperature 30～50 seconds with seawater, in 5～10 minutes, be cooled to 15～20 ℃ rapidly with normal temperature seawater then.
(3) sea-tangle dehydration, salt marsh, rehydration desalination: cooled sea-tangle dehydration, salt marsh 60～72h immerses desalination in the fresh water more then, and the fishy smell material of sea-tangle will be removed basically.
(4) sea-tangle dehydration chopping lixiviate: with the dehydration of the sea-tangle after the desalination, chopping is into about 2cm
2Fragment.Add lixiviate in the entry, the weight ratio of dehydration sea-tangle and water is 1: 18～22, and extraction temperature is 50～65 ℃, is incubated 2～3 hours, and effective ingredient polysaccharide in the sea-tangle, amino acid etc. are come out by lixiviate basically.
(5) filter sea-tangle Normal juice: with the sea-tangle after the lixiviate with soak juice and separate, the coarse filtration separation temperature is 50～65 ℃, screen cloth is 40～60 orders, soaking after the coarse filtration also contained more impurity in the juice, with the smart filter of 60～200 purpose wire screen, obtain more clear sea-tangle Normal juice again.
Second step: the preparation of sea-tangle Normal juice, inoculation, sterilization, fermentation, storage lead to the sea-tangle health promoting wine.
The sugar that adds sea-tangle Normal juice weight 25～30% in sea-tangle Normal juice at first adds the sugar of sea-tangle Normal juice weight 15～18%; With the wine yeast inoculation, it is 5.2～5.4 that edible acetic acid is transferred pH value; Through pasteurization, 60～65 ℃ of sterilising temps, 30～20 minutes time, 5～10 minutes internal cooling to 10～15 ℃; It in temperature 12～15 ℃ condition bottom fermentation 15～20 days; The sugar that adds sea-tangle Normal juice weight 10～12% again, 3-4 days after-filtration ferment; The storage ageing is 3～4 months in freezer, and reserve temperature is 4～5 ℃; With the smart filter of kieselguhr filter back bottling.
2. the method for making of sea-tangle health promoting wine according to claim 1, sugar is glucose, sucrose, maltose, fructose, starch syrup.
3. the sea-tangle health promoting wine that method for making according to claim 1 makes is characterized in that: have strong fruital flavor and sea-tangle fragrant, look such as amber, ethanol concn is 8～12%, and reducing sugar 5～6%, pH value are 3.4～3.6, total acid 4～5ml.
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| CN201110035734XA CN102191148A (en) | 2011-01-27 | 2011-01-27 | Kelp health-care wine and preparation method thereof |
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| CN201110035734XA CN102191148A (en) | 2011-01-27 | 2011-01-27 | Kelp health-care wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN103468467A (en) * | 2013-08-19 | 2013-12-25 | 金桃生 | Alga health care white spirit and preparing method thereof |
-
2011
- 2011-01-27 CN CN201110035734XA patent/CN102191148A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN103468467A (en) * | 2013-08-19 | 2013-12-25 | 金桃生 | Alga health care white spirit and preparing method thereof |
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Application publication date: 20110921 |