CN103642623A - Composite fermentation type purslane health-care wine and production technology thereof - Google Patents
Composite fermentation type purslane health-care wine and production technology thereof Download PDFInfo
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- CN103642623A CN103642623A CN201310604611.2A CN201310604611A CN103642623A CN 103642623 A CN103642623 A CN 103642623A CN 201310604611 A CN201310604611 A CN 201310604611A CN 103642623 A CN103642623 A CN 103642623A
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Abstract
The invention discloses a composite fermentation type purslane health-care wine and a production technology thereof. The purslane health-care wine is prepared by taking purslane, haw and wheat bran as raw materials and employing a composite fermentation production technology. The product is high in nutritive value, basically keeps the natural nutritional components in purslane and haw, is abundant in nutrients such as purslane polysaccharide, flavonoids and the like which are essential for human body, and has the efficacy of clearing heat, detoxifying, strengthening stomach, resolving accumulation, resisting bacteria, resisting inflammation, reducing blood fat, reducing blood sugar, enhancing immunity, resisting oxidation, resisting ageing and the like. The advantages comprise that by employing the ultrasonic-assisted extraction technology and through the microbial degradation effect during fermentation, the extraction rate of active substances is high; by performing composite fermentation on purslane extraction liquid, haw juice and wheat bran saccharification liquid, the product has relatively high taste and nutritional level; and by employing the millipore membrane filtering production technology, the product is high in clarity degree, good in disinfection effect and impurity-removal effect and thorough in disinfection effect, replaces the conventional pasteurization method, and is small in nutritional component loss.
Description
Technical field
The present invention relates to a kind of complex ferment type purslane health promoting wine and preparation method thereof, belong to herbal health care field of food.
Background technology
In recent years, raising day by day along with standard of living, people's health perception is more and more stronger, the consumption of health-product market and purchasing power also constantly increase, particularly herbal health care product contains extremely abundant nutritive ingredient, and not only amino acid A wide selection of colours and designs wherein, is rich in the various trace elements such as potassium, calcium, and VITAMIN, be deeply subject to human consumer's favor.Fermented type health promoting wine not only contains the active nutrient component that in vegetable Chinese herbal medicine, human body is had health-care effect, and produce during the fermentation a large amount of various nutritive ingredients (as sugar, protein, essential amino acid etc.), appropriateness is drunk and can be played good health-care effect, becomes the tool of herbal health care field of food and even the whole field of health care food product of development prospect.
Purslane (
portulaca oleraceal L1) claim again HERBA PORTULACAE, horse three-coloured amaranth, five-element's grass etc., be the common wild plants in China various places.As Chinese medicine, purslane has clearing heat and detoxicating, cool blood laxation, the stomach invigorating effect long-pending, anti-inflammatory diuresis that disappears.One of wild plant of the integration of drinking and medicinal herbs of assert as health ministry, wherein contain the extremely abundant chemical compositions such as polysaccharide, flavonoid compound, there is higher nutritive value, by nutritionist, be described as one of the most rising green food of 21 century.Research in recent years finds, purslane is except having the antibacterial and anti-inflammation functions of strong and wide spectrum, also has reducing blood-fat, hypoglycemic, strengthening immunity, the anti-oxidant and anti-ageing effect of waiting for a long time.Its fat-reducing effect, control ò type diabetes effect are also comparatively obvious in addition.
Hawthorn, has another name called Fruit of Pashi Pear, is rosaceous plant, it be a kind of food be also a kind of medicine.According to science, measure, it mainly contains the number of chemical compositions such as flavonoid compound, unsaturated fatty acids.The function that it has food digesting stomach fortifying, the loose stasis of blood of promoting the circulation of qi, also has the effect of certain antiphlogistic antibacterial and reduction blood fat in addition.Therefore, hawthorn had both had nutritive value, also had certain health care and pharmacological action, was a kind of dark ace-high suitable to people of all ages food.
The present invention be take purslane as prescription basis, compatibility hawthorn, be aided with wheat bran, utilize high reactivity fermentation by saccharomyces cerevisiae to there is the herbal medicine of health-care effect, prepare a kind of new health promoting wine with herbal health care effects such as purslane and hawthorn, both retained purslane, the medical health care effect of the herbal medicine such as hawthorn, expanded the application approach of Chinese herbal health care wine, fully develop Wild Ma Chi Xian resource, the sweet-smelling that has kept again wine, a kind of nutritious, instant edible, the characteristic Chinese herbal health care wine of unique flavor, be applicable to multiple drunk by people, meet the demand of people to health-care food.
Summary of the invention
The object of the present invention is to provide a kind of complex ferment type purslane health promoting wine and production technique thereof, it is that raw material is prepared purslane health promoting wine by complex ferment production technique that purslane, hawthorn, wheat bran are selected in this invention, this product vinosity gentleness is tasty and refreshing, unique flavor, be of high nutritive value, the basic natural nutrient component keeping in purslane, hawthorn, and be rich in the nutritive substance such as Polysaccharide from Portulaca oleracea, flavonoid compound of needed by human body, there is clearing heat and detoxicating, stomach invigorating disappear long-pending, antisepsis and anti-inflammation, reducing blood-fat, hypoglycemic, strengthening immunity, the anti-oxidant and anti-ageing effect of waiting for a long time.
For achieving the above object, the technical solution adopted in the present invention is:
The invention provides a kind of complex ferment type purslane health promoting wine, it is characterized in that: complex ferment type purslane health promoting wine is to be made by high reactivity fermentation by saccharomyces cerevisiae composite fermentation liquid.
Above-mentioned composite fermentation liquid by purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, formed mixed solution, wherein each component proportion is: purslane extracting solution 12～18%, Sucus Crataegi 8～12%, wheat bran saccharified liquid 72～78%.
Described purslane extracting solution is prepared by following method: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain purslane extracting solution after lixiviate finishes.
Described Sucus Crataegi is prepared by following method: take a certain amount of hawthorn, and broken after cleaning, add the water of 10 times, put into 75 ℃ of water-baths and soak 2h ~ 3h, then making beating.
Described wheat bran saccharified liquid is prepared in following method: in the ratio of 30～35g/100mL, wheat bran is joined in pure water, stir homogenate, add 2% α-amylase, 1.5% cellulase, 60～70 ℃ of liquefaction 20～30min, obtain thick liquid; Then temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5～2.0%, and saccharification temperature is controlled at 60 ℃ of amylase optimum temperatures, and saccharification time is 2～2.5h, filters to obtain wheat bran saccharified liquid.
The invention provides a kind of production technique of complex ferment purslane health promoting wine, it is characterized in that compound purslane health promoting wine prepared as follows: purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid are mixed in proportion to allotment, add 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.10%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by diatomite filter, filter and realize the separation of slag liquid; For promoting the stable and clarification of wine body, wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment purslane health promoting wine/(
v/v), add 3～5g/L potassium sorbate, 1～2g/L Xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～10g/L honey; It with aperture, is the micro-pore-film filtration purslane health promoting wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type purslane health promoting wine.
The invention provides a kind of complex ferment type purslane health promoting wine and production technique thereof, in technique, α-amylase used, cellulase, saccharifying enzyme are the delicatessen food level product that letter (Denmark) Bioisystech Co., Ltd of Novi produces; Fermented yeast used is commercially available Angel TH Active Dry Yeast.
The invention provides a kind of complex ferment type purslane health promoting wine and production technique thereof, wherein the product feature of purslane health promoting wine be the wine degree of purslane health promoting wine be 10%～12%/(
v/v), sugar degree≤20 g/L, total acid (in oxysuccinic acid) 5～8 g/L, volatile acid (with acetometer) < 1.5 g/L, sugar-free extract>=17 g/L; Purslane health promoting wine color and luster is red-brown, sparkling and crystal-clear transparent, no suspended substance and throw out; Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The invention provides a kind of production technique of complex ferment type purslane health promoting wine, wherein the product of purslane health promoting wine has clearing heat and detoxicating, stomach invigorating disappear long-pending, antisepsis and anti-inflammation, reducing blood-fat, hypoglycemic, strengthening immunity, the anti-oxidant and anti-ageing effect of waiting for a long time; Transformation Application of the present invention not only can change drinks consumption result, meet the demand of the people to health-care food, be of value to national health, and can high-valuedly make full use of Wild Ma Chi Xian resource, increase Wild Ma Chi Xian regional agriculture economy income, tap new sources of economic growth.
The invention provides a kind of production technique of complex ferment type purslane health promoting wine, it is advantageous that: the one, adopt ultrasonic-assisted extraction technique, and during the fermentation by the Degradation of microorganism, promoted the extraction yield of active substance, improved the nutritive value of purslane health promoting wine; The 2nd, adopt purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid complex ferment, both guaranteed the sugared content in initial fermented liquid, improved again the trophic level of purslane health promoting wine; The 3rd, adopt complex ferment technique, to compare health promoting wine and blend production technique and have more advantage, product taste and trophic level are higher; The 4th, the production technique of employing micro-pore-film filtration, product clarity is high, degerming, good impurity removing effect, sterilising effect is thorough, has substituted traditional pasteurization, and in product, nutritive ingredient loss is little.
Embodiment
embodiment 1:
With purslane, hawthorn and wheat bran complex ferment, prepare purslane health promoting wine, its concrete production technique is as follows:
1) purslane extracting solution preparation: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain purslane extracting solution after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, broken after cleaning, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) wheat bran saccharified liquid preparation: in the ratio of 30～35g/100mL, wheat bran is joined in pure water, stir homogenate, add 2% α-amylase, 1.5% cellulase, 60～70 ℃ of liquefaction 20～30min, obtain thick liquid; Then temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5～2.0%, and saccharification temperature is controlled at 60 ℃ of amylase optimum temperatures, and saccharification time is 2～2.5h, filters to obtain wheat bran saccharified liquid;
4) composite fermentation liquid allotment: purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, according to the ratio mixing preparation of 12%:12%:76%, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 8%;
6) fermentation: temperature controlled fermentation under slowly stirring, leavening temperature is controlled at 26～28 ℃, and fermentation time is 60h;
7) slag liquid is separated: after fermentation ends, by diatomite filter, filtered and realized the separation of slag liquid;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment purslane health promoting wine/(
v/v), in following ratio, add 3g/L potassium sorbate, 2g/L Xylitol, 5g/L citric acid, 10g/L oligomeric isomaltose, 5g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration purslane health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 2:
With purslane, hawthorn and wheat bran complex ferment, prepare purslane health promoting wine, its concrete production technique is as follows:
1) purslane extracting solution preparation: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:4; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain purslane extracting solution after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, broken after cleaning, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) wheat bran saccharified liquid preparation: in the ratio of 30～35g/100mL, wheat bran is joined in pure water, stir homogenate, add 2% α-amylase, 1.5% cellulase, 60～70 ℃ of liquefaction 20～30min, obtain thick liquid; Then temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5～2.0%, and saccharification temperature is controlled at 60 ℃ of amylase optimum temperatures, and saccharification time is 2～2.5h, filters to obtain wheat bran saccharified liquid;
4) composite fermentation liquid allotment: purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, according to the ratio mixing preparation of 18%:8%:74%, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 10%;
6) fermentation: temperature controlled fermentation under slowly stirring, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48h;
7) slag liquid is separated: after fermentation ends, by diatomite filter, filtered and realized the separation of slag liquid;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment purslane health promoting wine/(
v/v), in following ratio, add 5g/L potassium sorbate, 1g/L Xylitol, 10g/L citric acid, 5g/L oligomeric isomaltose, 10g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration purslane health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 3:
With purslane, hawthorn and wheat bran complex ferment, prepare purslane health promoting wine, its concrete production technique is as follows:
1) purslane extracting solution preparation: it is 7.5～8.0(Na that the verdolaga after pulverizing is dipped in to pH
2cO
3adjusting), in pure water, solid-liquid ratio is 1:5; Lixiviate 20～30min under ultrasonic wave subsidiary conditions, 60～70 ℃ of extraction temperatures, obtain purslane extracting solution after lixiviate finishes;
2) Sucus Crataegi preparation: take a certain amount of hawthorn, broken after cleaning, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) wheat bran saccharified liquid preparation: in the ratio of 30～35g/100mL, wheat bran is joined in pure water, stir homogenate, add 2% α-amylase, 1.5% cellulase, 60～70 ℃ of liquefaction 20～30min, obtain thick liquid; Then temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5～2.0%, and saccharification temperature is controlled at 60 ℃ of amylase optimum temperatures, and saccharification time is 2～2.5h, filters to obtain wheat bran saccharified liquid;
4) composite fermentation liquid allotment: purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, according to the ratio mixing preparation of 15%:10%:75%, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 6%;
6) fermentation: temperature controlled fermentation under slowly stirring, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72h;
7) slag liquid is separated: after fermentation ends, by diatomite filter, filtered and realized the separation of slag liquid;
8) ageing: wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days;
9) allotment: the alcoholic strength 10%～12% of adjustment purslane health promoting wine/(
v/v), in following ratio, add 4g/L potassium sorbate, 1.5g/L Xylitol, 7.5g/L citric acid, 7.5g/L oligomeric isomaltose, 7.5g/L honey;
10) micro-pore-film filtration: be the micro-pore-film filtration purslane health promoting wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (3)
1. a complex ferment type purslane health promoting wine, is characterized in that: take purslane, hawthorn and wheat bran as raw material, by composite fermentation liquid, utilize high reactivity fermentation by saccharomyces cerevisiae to make.
2. composite fermentation liquid according to claim 1, it is characterized in that: by purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, formed mixed solution, wherein each component proportion is: purslane extracting solution 12～18%, Sucus Crataegi 8～12%, wheat bran saccharified liquid 72～78%.
3. the production technique of complex ferment type purslane health promoting wine according to claim 1, it is characterized in that: compound purslane health promoting wine is prepared as follows: purslane extracting solution, Sucus Crataegi and wheat bran saccharified liquid, in ratio mixing preparation described in claim 2, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.10%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under slow agitation condition, leavening temperature is controlled at 26～28 ℃, and fermentation time is 48～72h; After fermentation ends, by diatomite filter, filter and realize the separation of slag liquid; Wine liquid is placed under 0～10 ℃ of condition to ageing 20～30 days; The alcoholic strength 10%～12% of adjustment purslane health promoting wine/(
v/v), add 3～5g/L potassium sorbate, 1～2g/L Xylitol, 5～10g/L citric acid, 5～10g/L oligomeric isomaltose, 5～10g/L honey; It with aperture, is the micro-pore-film filtration purslane health promoting wine of 0.15 μ m; In sterile filling production line, filling and sealing makes complex ferment type purslane health promoting wine.
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| CN106666380A (en) * | 2016-12-29 | 2017-05-17 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method and application of compound food base material enriched with blood glucose reducing factors |
| CN107177468A (en) * | 2017-07-14 | 2017-09-19 | 刘本君 | A kind of hawthorn hydromel and preparation method thereof |
| CN109463466A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of bean curd stick |
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| CN109463466A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of bean curd stick |
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| Publication number | Publication date |
|---|---|
| CN103642623B (en) | 2016-10-05 |
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