CN103849541A - Compound healthcare wine and preparation method thereof - Google Patents
Compound healthcare wine and preparation method thereof Download PDFInfo
- Publication number
- CN103849541A CN103849541A CN201410106236.3A CN201410106236A CN103849541A CN 103849541 A CN103849541 A CN 103849541A CN 201410106236 A CN201410106236 A CN 201410106236A CN 103849541 A CN103849541 A CN 103849541A
- Authority
- CN
- China
- Prior art keywords
- wine
- burdock
- chinese yam
- gorgon fruit
- proportioning
- 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.)
- Granted
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 158
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 150000001875 compounds Chemical class 0.000 title abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 144
- 244000268590 Euryale ferox Species 0.000 claims abstract description 110
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 109
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 109
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 109
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 109
- 241000208843 Arctium Species 0.000 claims abstract description 108
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 107
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 107
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 101
- 238000000855 fermentation Methods 0.000 claims abstract description 95
- 230000004151 fermentation Effects 0.000 claims abstract description 94
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 100
- 238000005352 clarification Methods 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 230000036541 health Effects 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 35
- 108090000790 Enzymes Proteins 0.000 claims description 30
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 30
- 229940088598 enzyme Drugs 0.000 claims description 30
- 238000012360 testing method Methods 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 22
- 239000002131 composite material Substances 0.000 claims description 20
- 230000001737 promoting effect Effects 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 16
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 15
- 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 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 15
- 238000011081 inoculation Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 15
- 239000004382 Amylase Substances 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 10
- 108010065511 Amylases Proteins 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 230000002478 diastatic effect Effects 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 230000008676 import Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 210000000582 semen Anatomy 0.000 abstract 5
- 230000007547 defect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 229910052742 iron Inorganic materials 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 235000002723 Dioscorea alata Nutrition 0.000 description 5
- 235000007056 Dioscorea composita Nutrition 0.000 description 5
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 5
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 5
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 5
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 5
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 5
- 244000281702 Dioscorea villosa Species 0.000 description 5
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 5
- 235000004879 dioscorea Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- SJVJMFXCINSXFF-UHFFFAOYSA-N 5-(5-prop-1-ynylthiophen-2-yl)thiophene-2-carboxylic acid Chemical compound S1C(C#CC)=CC=C1C1=CC=C(C(O)=O)S1 SJVJMFXCINSXFF-UHFFFAOYSA-N 0.000 description 2
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 206010041349 Somnolence Diseases 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- -1 ester compound Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- JSPNNZKWADNWHI-PNANGNLXSA-N (2r)-2-hydroxy-n-[(2s,3r,4e,8e)-3-hydroxy-9-methyl-1-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoctadeca-4,8-dien-2-yl]heptadecanamide Chemical compound CCCCCCCCCCCCCCC[C@@H](O)C(=O)N[C@H]([C@H](O)\C=C\CC\C=C(/C)CCCCCCCCC)CO[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O JSPNNZKWADNWHI-PNANGNLXSA-N 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000208837 Asterales Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 208000027932 Collagen disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000034657 Convalescence Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 102000001621 Mucoproteins Human genes 0.000 description 1
- 108010093825 Mucoproteins Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010039710 Scleroderma Diseases 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000000467 autonomic pathway Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 229930183167 cerebroside Natural products 0.000 description 1
- RIZIAUKTHDLMQX-UHFFFAOYSA-N cerebroside D Natural products CCCCCCCCCCCCCCCCC(O)C(=O)NC(C(O)C=CCCC=C(C)CCCCCCCCC)COC1OC(CO)C(O)C(O)C1O RIZIAUKTHDLMQX-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a compound healthcare wine. The preparation method of the healthcare wine comprises the following steps: (1) preparing a Chinese yam fermentation material; (2) preparing a burdock fermentation material; (3) preparing a semen euryales fermentation material; (4) primarily fermenting; (5) post-fermentation; (6) blending; (7) clarifiying treatment of fermented wine; (8) cold treatment and bulking. The Chinese yam, the burdock and the semen euryales are taken as raw materials, so that the prepared compound healthcare wine has nutritional ingredients and medical care value of the Chinese yam, the burdock and the semen euryales, the three raw materials are independently fermented while the independently fermented clear brewed wine of the Chinese yam, clear brewed wine of the burdock and clear brewed wine of the semen euryales are mixed. Thus, the compound healthcare wine with different flavors can be mixed, the defect that the Chinese yam, the burdock and the semen euryales are fermented in a mixing manner to generate reaction, so that the flavor of the wine is mixed is avoided, and the compound healthcare wine has the advantages of being harmonious and long in aroma, pure in flavor, full in wine body, clear and bright.
Description
Technical field
The present invention relates to brewing technical field, relate in particular to a kind of composite health care wine and preparation method thereof.
Background technology
Along with the raising of people's living standard, nutrition fermented health-care wine, with its trophicity and the functional favor that is more and more subject to the vast fan of drinking, has good development prospect, meets the diet development topic of maintenance, raising body health quality.
Chinese yam, claims again Chinese yam, is the stem tuber of Chinese yam trailing plant, and its meat plumpness is slightly cylindrical, contains the multiple nutrients materials such as the indispensable amino acid of human body, protein, VITAMIN, polysaccharide, calcium, phosphorus and iron." medicine justice " cloud: Chinese yam " survivor is cool in nature, ripe change cool for temperature.Temperature compensation and not rapid, micro-perfume (or spice) and being dried, has followed the merit of adjusting benefit, controls chronic cough of deficiency lung, what reliable.Because of the sweet gas perfume (or spice) of its taste, help spleen with it.Control insufficiency of the spleen diarrhoea, tiredness with somnolence, four limbs are sleepy.Get again its yang-tonifying, with energy invigorating the spleen and replenishing QI, temperature is supported muscle, is the dirty key medicine of lung spleen two.", Chinese yam is mended and oiliness, micro-perfume (or spice) and not dry, the mouth of suitable people's tonic as body void and convalescence.Chinese yam is fatty hardly, contained mucoprotein be a kind of mixture of polyose-protein, there is special health-care effect.Modern pharmacology is studied intensively confirmation, RHIIZOMA DIOSCOREAE from Henan of China has nutritious tonifying, induce disturb that excretion in element, enhancing body immunizing power, scheduling, tonifying Qi are promoted blood circulation, kobadrin, the effect such as relieving asthma, coronary artery and micro-samsara blood flow can be improved, chronic tracheitis, hat unpleasantness, stenocardia etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and void cough and tuberculosis fever patient are had to good treatment result.Chinese yam can prevent the sedimentation of fat on cardiovascular, keeps the elasticity of blood vessel, stops atherosclerosis to occur too early; Can reduce the accumulation of subcutaneous lipids, can prevent adesmosis, the generation of the collagenosiss such as prevention rheumatoid arthritis, scleroderma.Chinese yam can be impelled body T lymphopoiesis, strengthens immunologic function, delaying cell aging, and this saying that has also proved " informal dress Chinese yam is promoted longevity " has science reason.Mucopolysaccharide material in Chinese yam combines with mineral substance, can form sclerotin, makes cartilage have certain elasticity.Clinical experiment also proves, Chinese yam can improve a poor appetite, and improves digestion, reduces blood sugar, regulates autonomic nerve, builds up health.
Burdock, has another name called and dislikes real, Fructus Arctii, belongs to Campanulales, 2 years raw herbaceous plant of composite family.The multivitamin that burdock contains needed by human body and mineral substance, and rich cellulose and amino acid, it also contains arctic acid, aldehydes, polyyne class and the multiple small molecule active composition of volatilization wet goods, comprise multiple volatile organic acid, ester, aldehyde, alkene etc. and half times of terpene, alcohol, ketone, phenol, alkane etc., there is very high food therapy value.Studies have shown that: burdock has the pharmacologically actives such as antibacterial, anti-mutation, anti-cancer, anti-oxidant, antifatigue, reducing blood-fat, detoxify and promote the subsdence of swelling and immunomodulatory, to promoting blood circulation of human body, preventing that cerebral apoplexy, nephropathy, haemorrhoids, constipation, reduction blood sugar etc. from having good effect.
Gorgon fruit, nature and flavor are sweet flat, nontoxic, invigorating the spleen and replenishing QI, for nourishing robustness food, the chemical composition of Gorgon fruit, taking starch as main, separately contains protein, fat, calcium, phosphorus, iron, VitB1, riboflavin, nicotinic acid, xitix and micro-carotene.There is bibliographical information from Gorgon fruit, to separate compounds such as having obtained tocopherol, amino acid, glucosyl phytosterin compound and cerebroside, there is the only function of band of invigorating the spleen to arrest diarrhea, supplementing the kidney to control the nocturnal, clearing damp, for emission, enuresis frequent micturition, insufficiency of the spleenly rush down for a long time, gonorrhoea and be with inferior disease, be China's traditional Chinese medicine and nourishing food materials, there is the function that improves immunity of organisms.
Although the existing application with Chinese yam or burdock or Gorgon fruit wine brewing, have not been reported taking Chinese yam, burdock and Gorgon fruit as the technology of raw material brewing wine at present.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of aroma harmony is long, local flavor is pure, plentiful, limpid beautiful, the composite health care wine with health-care tonic effect that is of high nutritive value of wine body.
For solving the problems of the technologies described above, the invention provides a kind of composite health care wine, the preparation method of this composite health care wine comprises the following steps:
(1) prepare Chinese yam fermentation material
Chinese yam or Dry Rhizoma Dioscoreae are soaked, amount of water is every 25g Chinese yam or the Dry Rhizoma Dioscoreae 100-500ml that adds water, after soaking 1-5h, obtain Chinese yam immersion material, Chinese yam is soaked to material heats, make its water content reach 65-75% and obtain Chinese yam and boil material, boil the proportioning by 2-8u/g in material Chinese yam and add amylase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Chinese yam fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) prepare burdock fermentation material
Soak dry peeling burdock, amount of water is the dry 100-500ml that adds water of every 25g peeling burdock, after soaking 1-5h, obtain burdock immersion material, burdock is soaked to material to be heated, make its water content reach 65-75% and obtain burdock and boil material, boil the proportioning by 8-20u/g in material at burdock and add cellulase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains burdock fermentation material;
The test condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) prepare Gorgon fruit fermentation material
Gorgon fruit is soaked, amount of water is every 25g Gorgon fruit 100-500ml that adds water, after soaking 1-5h, obtain Gorgon fruit immersion material, Gorgon fruit is soaked to material to be heated, make its water content reach 65-75% and obtain Gorgon fruit and boil material, boil the proportioning by 2-8u/g in material at Gorgon fruit and add amylase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Gorgon fruit fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material that step (1) is made, the Gorgon fruit fermentation material that the burdock fermentation material that step (2) makes and step (3) make is pulled an oar respectively even to solid-liquid, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, the independent zymotechnique of burdock fermentation material and Gorgon fruit fermentation material is identical, its technique is as follows: pH is adjusted to 4-7, ferment at constant temperature 6-8 days under 20-40 DEG C of conditions, stir every day twice, stirring velocity 20～40r/min, each 20-60min that stirs, then sealed fermenting 15-45 days under 20-40 DEG C of conditions, be not less than 0.5BX to pol,
Chinese yam fermentation material, burdock fermentation material and Gorgon fruit fermentation material after making beating obtains respectively the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported respectively in new different aseptic fermentor tank, and add respectively SO
2to SO
2concentration is 100-120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20-60 days under 20-40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and obtain Chinese yam clarification fermented wine, burdock clarification fermented wine and Gorgon fruit clarification fermented wine;
(6) allotment
By the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Chinese yam or Dry Rhizoma Dioscoreae: burdock: Gorgon fruit=5-7:1-3:2 ratio is allocated to obtain to mix and is clarified fermented wine, proceed to new aseptic fermentor tank by mixing clarification fermented wine, under 20-40 DEG C of conditions, stop 3-7 days, stir every day 1-3 times, stirring velocity 20-40r/min stirs 20-60min at every turn;
(7) clarifying treatment of fermented wine
In mixing clarification fermented wine after the stop of step (6) gained, add Chitosan Supported by Bentonite in the ratio of 10-30g/L, stir, settled process or centrifuging are got supernatant liquid, after supernatant liquid is filtered, obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out to deepfreeze under-6 DEG C to-5 DEG C conditions, then remove precipitation, filter fillingly, health promoting wine gets product.
Described Chinese yam or Dry Rhizoma Dioscoreae are common edible or medicinal Chinese yam, for example hair Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Rhizoma dioscoreae, Fengshan medicine, numb Chinese yam, iron rod yam etc.
Described burdock is Liu Chuan ideal, southern white muscle, cross the early kind such as raw and wild river early in raw, pine of limit.
Described Gorgon fruit is pale reddish brown southern Gorgon euryale, spend the common kinds such as southern Gorgon euryale, northern Gorgon euryale in vain.
The present invention is with Chinese yam, burdock and Gorgon fruit are raw material, so the composite health care wine of preparing has Chinese yam concurrently, the nutritive ingredient of burdock and Gorgon fruit and medicinal health value, and these three kinds of raw materials are fermented separately, then clarify fermented wine with the Chinese yam of the gained that ferments separately, burdock clarification fermented wine and Gorgon fruit clarification fermented wine are allocated, can mix according to the demand of different people like this composite health care wine of different taste, and avoid Chinese yam, burdock and Gorgon fruit mixed fermentation and cause the shortcoming that reacts each other vinosity is mixed, in addition product provided by the invention combines yam wine, arctium liquor and Gorgon fruit wine characteristic fragrance separately, enrich the kind of ester compound in product, avoid product aroma single, the shortcomings such as mouthfeel is thinner, increased for example primary isoamyl alcohol of kind and the isopropylcarbinol of alcohol compound in product simultaneously, thereby improve the quality of this product, therefore it is long that this product has aroma harmony, local flavor is pure, wine body is plentiful, the limpid advantage such as beautiful.The preparation method of composite health care wine provided by the invention suits measures to local conditions according to the difference of raw material, and technique is simple, constant product quality.
Preferably, in step (6), by the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Chinese yam or Dry Rhizoma Dioscoreae: the ratio of burdock: Gorgon fruit=3:1:1 is allocated to obtain to mix and is clarified fermented wine.This proportioning can have been given play to the fragrance that burdock is salubrious, the special odor of burdock can not covered the light delicate fragrance taste of Gorgon fruit simultaneously, the pure and fresh happiness of burdock fragrance, Gorgon fruit delicate fragrance, refreshing clean, the composite health care wine harmony of gained is long, local flavor is pure, wine body is plentiful, and typicalness is outstanding.
Embodiment
Further illustrate the present invention below by embodiment:
General description is carried out to the material and the test method that use in the present invention's experiment in this part.Although be well known in the art for realizing many materials and the working method that the object of the invention uses, the present invention does to describe in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention, equipment and working method are well known in the art.
Embodiment 1
A kind of composite health care wine, this composite health care wine makes by following steps:
(1) prepare Chinese yam fermentation material
Hair Chinese yam is soaked, amount of water is every 25g hair Chinese yam 300ml that adds water, after soaking 2h, obtain Chinese yam immersion material, Chinese yam is soaked to material heats at the temperature of 100 DEG C, make its water content reach 70% and obtain Chinese yam and boil material, boil the proportioning by 4u/g in material Chinese yam and add amylase, add saccharifying enzyme, add SO by the proportioning of 40mg/L by the proportioning of 90u/g
2, then with sucrose, pol is adjusted to 12BX, finally press yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Chinese yam fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) prepare burdock fermentation material
Burdock is dry soaks by desirable peeling Liu Chuan, amount of water is the dry 300ml that adds water of the desirable burdock of every 25g peeling Liu Chuan, after soaking 2h, obtain burdock immersion material, burdock is soaked to material to be heated at the temperature of 100 DEG C, make its water content reach 70% and obtain burdock and boil material, boil the proportioning by 14u/g in material at burdock and add cellulase, add saccharifying enzyme, add SO by the proportioning of 40mg/L by the proportioning of 90u/g
2, then with sucrose, pol is adjusted to 12BX, finally press yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains burdock fermentation material;
The test condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) prepare Gorgon fruit fermentation material
Pale reddish brown southern Gorgon euryale Gorgon fruit is soaked, amount of water is the pale reddish brown southern Gorgon euryale Gorgon fruit of the every 25g 300ml that adds water, after soaking 2h, obtain Gorgon fruit immersion material, Gorgon fruit is soaked to material to be heated at the temperature of 100 DEG C, make its water content reach 70% and obtain Gorgon fruit and boil material, boil the proportioning by 4u/g in material at Gorgon fruit and add amylase, add saccharifying enzyme, add SO by the proportioning of 40mg/L by the proportioning of 90u/g
2, then with sucrose, pol is adjusted to 12BX, finally press yeast count 1.5 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Gorgon fruit fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material that step (1) is made, the Gorgon fruit fermentation material that the burdock fermentation material that step (2) makes and step (3) make is pulled an oar respectively even to solid-liquid, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, the independent zymotechnique of burdock fermentation material and Gorgon fruit fermentation material is identical, its technique is as follows: pH is adjusted to 5, ferment at constant temperature 7 days under 25 DEG C of conditions, stir every day twice, stirring velocity 30r/min, each 40min that stirs, then sealed fermenting 30 days under 25 DEG C of conditions, be not less than 0.5BX to pol,
Chinese yam fermentation material, burdock fermentation material and Gorgon fruit fermentation material after making beating obtains respectively the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported respectively in new different aseptic fermentor tank, and add respectively SO
2to SO
2concentration is 110mg/L, then will add SO
2after the constant-temperature enclosed fermentation 40 days under 25 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and obtain Chinese yam clarification fermented wine, burdock clarification fermented wine and Gorgon fruit clarification fermented wine;
(6) allotment
By the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Chinese yam: the ratio of burdock: Gorgon fruit=3:1:1 is allocated to obtain to mix and is clarified fermented wine, proceed to new aseptic fermentor tank by mixing clarification fermented wine, under 25 DEG C of conditions, stop 5 days, stir every day 2 times, stirring velocity 30r/min stirs 40min at every turn;
(7) clarifying treatment of fermented wine
In mixing clarification fermented wine after the stop of step (6) gained, add Chitosan Supported by Bentonite in the ratio of 20g/L, stir, centrifuging is got supernatant liquid, after supernatant liquid is filtered with diatomite filter, obtains health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out to deepfreeze to remove precipitation under-5 DEG C of conditions, filter fillingly, health promoting wine gets product.
Embodiment 2
A kind of composite health care wine, this composite health care wine makes by following steps:
(1) prepare Chinese yam fermentation material
Soak dry RHIIZOMA DIOSCOREAE from Henan of China, amount of water is the dry 100ml that adds water of every 25g RHIIZOMA DIOSCOREAE from Henan of China, after soaking 5h, obtain Chinese yam immersion material, Chinese yam is soaked to material heats at the temperature of 120 DEG C, make its water content reach 75% and obtain Chinese yam and boil material, boil the proportioning by 8u/g in material Chinese yam and add amylase, add saccharifying enzyme, add SO by the proportioning of 50mg/L by the proportioning of 80u/g
2, then with sucrose, pol is adjusted to 10BX, finally press yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Chinese yam fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) prepare burdock fermentation material
By dry the soaking of southern peeling white muscle burdock, amount of water is that every 25g removes the peel the dry 100ml of adding water of southern white muscle burdock, after soaking 5h, obtain burdock immersion material, burdock is soaked to material to be heated at the temperature of 120 DEG C, make its water content reach 65% and obtain burdock and boil material, boil the proportioning by 20u/g in material at burdock and add cellulase, add saccharifying enzyme, add SO by the proportioning of 50mg/L by the proportioning of 80u/g
2, then with sucrose, pol is adjusted to 10BX, finally press yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains burdock fermentation material;
The test condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) prepare Gorgon fruit fermentation material
To spend southern Gorgon euryale Gorgon fruit in vain soaks, amount of water is that every 25g spends the southern Gorgon euryale Gorgon fruit 100ml that adds water in vain, after soaking 5h, obtain Gorgon fruit immersion material, Gorgon fruit is soaked to material to be heated at the temperature of 120 DEG C, make its water content reach 75% and obtain Gorgon fruit and boil material, boil the proportioning by 8u/g in material at Gorgon fruit and add amylase, add saccharifying enzyme, add SO by the proportioning of 50mg/L by the proportioning of 80u/g
2, then with sucrose, pol is adjusted to 10BX, finally press yeast count 2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Gorgon fruit fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material that step (1) is made, the Gorgon fruit fermentation material that the burdock fermentation material that step (2) makes and step (3) make is pulled an oar respectively even to solid-liquid, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, the independent zymotechnique of burdock fermentation material and Gorgon fruit fermentation material is identical, its technique is as follows: pH is adjusted to 4, ferment at constant temperature 6 days under 40 DEG C of conditions, stir every day twice, stirring velocity 40r/min, each 20min that stirs, then sealed fermenting 15 days under 40 DEG C of conditions, be not less than 0.5BX to pol,
Chinese yam fermentation material, burdock fermentation material and Gorgon fruit fermentation material after making beating obtains respectively the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported respectively in new different aseptic fermentor tank, and add respectively SO
2to SO
2concentration is 100mg/L, then will add SO
2after the constant-temperature enclosed fermentation 60 days under 40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and obtain Chinese yam clarification fermented wine, burdock clarification fermented wine and Gorgon fruit clarification fermented wine;
(6) allotment
By the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Dry Rhizoma Dioscoreae: the ratio of burdock: Gorgon fruit=5:1:2 is allocated to obtain to mix and is clarified fermented wine, proceed to new aseptic fermentor tank by mixing clarification fermented wine, under 20 DEG C of conditions, stop 7 days, stir every day 1 time, stirring velocity 20r/min stirs 60min at every turn;
(7) clarifying treatment of fermented wine
In mixing clarification fermented wine after the stop of step (6) gained, add Chitosan Supported by Bentonite in the ratio of 10g/L, stir, leave standstill 24 hours, get supernatant liquid, after supernatant liquid is filtered with diatomite filter, obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out to deepfreeze to remove precipitation under-6 DEG C of conditions, filter fillingly, health promoting wine gets product.
Embodiment 3
A kind of composite health care wine, this composite health care wine makes by following steps:
(1) prepare Chinese yam fermentation material
Soak dry iron rod yam, amount of water is the dry 500ml that adds water of every 25g iron rod yam, after soaking 1h, obtain Chinese yam immersion material, Chinese yam is soaked to material heats at the temperature of 140 DEG C, make its water content reach 65% and obtain Chinese yam and boil material, boil the proportioning by 2u/g in material Chinese yam and add amylase, add saccharifying enzyme, add SO by the proportioning of 30mg/L by the proportioning of 100u/g
2, then with sucrose, pol is adjusted to 15BX, finally press yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Chinese yam fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) prepare burdock fermentation material
Peeling is crossed to limit, and early raw burdock is dry soaks, amount of water is that the dry 500ml of adding water of the early raw burdock in limit is crossed in every 25g peeling, after soaking 1h, obtain burdock immersion material, burdock is soaked to material to be heated at the temperature of 140 DEG C, make its water content reach 75% and obtain burdock and boil material, boil the proportioning by 8u/g in material at burdock and add cellulase, add saccharifying enzyme, add SO by the proportioning of 30mg/L by the proportioning of 100u/g
2, then with sucrose, pol is adjusted to 15BX, finally press yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of/ml, obtains burdock fermentation material;
The test condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) prepare Gorgon fruit fermentation material
Northern Gorgon euryale Gorgon fruit is soaked, amount of water is the every 25g north Gorgon euryale Gorgon fruit 500ml that adds water, after soaking 1h, obtain Gorgon fruit immersion material, Gorgon fruit is soaked to material to be heated at the temperature of 140 DEG C, make its water content reach 65% and obtain Gorgon fruit and boil material, boil the proportioning by 2u/g in material at Gorgon fruit and add amylase, add saccharifying enzyme, add SO by the proportioning of 30mg/L by the proportioning of 100u/g
2, then with sucrose, pol is adjusted to 15BX, finally press yeast count 1.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Gorgon fruit fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material that step (1) is made, the Gorgon fruit fermentation material that the burdock fermentation material that step (2) makes and step (3) make is pulled an oar respectively even to solid-liquid, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, the independent zymotechnique of burdock fermentation material and Gorgon fruit fermentation material is identical, its technique is as follows: pH is adjusted to 7, ferment at constant temperature 8 days under 20 DEG C of conditions, stir every day twice, stirring velocity 20r/min, each 60min that stirs, then sealed fermenting 45 days under 20 DEG C of conditions, be not less than 0.5BX to pol,
Chinese yam fermentation material, burdock fermentation material and Gorgon fruit fermentation material after making beating obtains respectively the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported respectively in new different aseptic fermentor tank, and add respectively SO
2to SO
2concentration is 120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20 days under 20 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and obtain Chinese yam clarification fermented wine, burdock clarification fermented wine and Gorgon fruit clarification fermented wine;
(6) allotment
By the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Dry Rhizoma Dioscoreae: the ratio of burdock: Gorgon fruit=7:3:2 is allocated to obtain to mix and is clarified fermented wine, proceed to new aseptic fermentor tank by mixing clarification fermented wine, under 40 DEG C of conditions, stop 3 days, stir every day 3 times, stirring velocity 40r/min stirs 20min at every turn;
(7) clarifying treatment of fermented wine
In mixing clarification fermented wine after the stop of step (6) gained, add Chitosan Supported by Bentonite in the ratio of 30g/L, stir, leave standstill 15 hours, get supernatant liquid, after supernatant liquid is filtered with diatomite filter, obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out to deepfreeze to remove precipitation under-5 DEG C of conditions, filter fillingly, health promoting wine gets product.
Be to be understood that example as herein described and embodiment are only in order to illustrate, those skilled in the art can make various amendments or variation according to it, all belong to protection scope of the present invention.
Claims (3)
1. a preparation method for composite health care wine, comprises the following steps:
(1) prepare Chinese yam fermentation material
Chinese yam or Dry Rhizoma Dioscoreae are soaked, amount of water is every 25g Chinese yam or the Dry Rhizoma Dioscoreae 100-500ml that adds water, after soaking 1-5h, obtain Chinese yam immersion material, Chinese yam is soaked to material heats, make its water content reach 65-75% and obtain Chinese yam and boil material, boil the proportioning by 2-8u/g in material Chinese yam and add amylase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Chinese yam fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(2) prepare burdock fermentation material
Soak dry peeling burdock, amount of water is the dry 100-500ml that adds water of every 25g peeling burdock, after soaking 1-5h, obtain burdock immersion material, burdock is soaked to material to be heated, make its water content reach 65-75% and obtain burdock and boil material, boil the proportioning by 8-20u/g in material at burdock and add cellulase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains burdock fermentation material;
The test condition of described cellulase is pH5.0,33 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(3) prepare Gorgon fruit fermentation material
Gorgon fruit is soaked, amount of water is every 25g Gorgon fruit 100-500ml that adds water, after soaking 1-5h, obtain Gorgon fruit immersion material, Gorgon fruit is soaked to material to be heated, make its water content reach 65-75% and obtain Gorgon fruit and boil material, boil the proportioning by 2-8u/g in material at Gorgon fruit and add amylase, add saccharifying enzyme, add SO by the proportioning of 30-50mg/L by the proportioning of 80-100u/g
2, then with sucrose, pol is adjusted to 10-15BX, finally press yeast count 1.0 × 10
7-2.0 × 10
7the proportioning inoculation white wine yeast of cell/ml, obtains Gorgon fruit fermentation material;
Described diastatic test condition is pH6.0,60 DEG C of water-bath 1h, and the test condition of described saccharifying enzyme is pH4.0,60 DEG C of water-bath 1h;
(4) Primary Fermentation
The Chinese yam fermentation material that step (1) is made, the Gorgon fruit fermentation material that the burdock fermentation material that step (2) makes and step (3) make is pulled an oar respectively even to solid-liquid, import respectively again in different aseptic fermentor tanks and ferment separately, Chinese yam fermentation material after making beating, the independent zymotechnique of burdock fermentation material and Gorgon fruit fermentation material is identical, its technique is as follows: pH is adjusted to 4-7, ferment at constant temperature 6-8 days under 20-40 DEG C of conditions, stir every day twice, stirring velocity 20～40r/min, each 20-60min that stirs, then sealed fermenting 15-45 days under 20-40 DEG C of conditions, be not less than 0.5BX to pol,
Chinese yam fermentation material, burdock fermentation material and Gorgon fruit fermentation material after making beating obtains respectively the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit through fermenting separately;
(5) secondary fermentation
The former wine of Chinese yam of step (4) gained, the former wine of burdock and the former wine of Gorgon fruit are imported respectively in new different aseptic fermentor tank, and add respectively SO
2to SO
2concentration is 100-120mg/L, then will add SO
2after the constant-temperature enclosed fermentation 20-60 days under 20-40 DEG C of conditions respectively of the former wine of Chinese yam, the former wine of burdock and the former wine of Gorgon fruit, finally filter respectively and remove impurity and obtain Chinese yam clarification fermented wine, burdock clarification fermented wine and Gorgon fruit clarification fermented wine;
(6) allotment
By the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Chinese yam or Dry Rhizoma Dioscoreae: burdock: Gorgon fruit=5-7:1-3:2 ratio is allocated to obtain to mix and is clarified fermented wine, proceed to new aseptic fermentor tank by mixing clarification fermented wine, under 20-40 DEG C of conditions, stop 3-7 days, stir every day 1-3 times, stirring velocity 20-40r/min stirs 20-60min at every turn;
(7) clarifying treatment of fermented wine
In mixing clarification fermented wine after the stop of step (6) gained, add Chitosan Supported by Bentonite in the ratio of 10-30g/L, stir, settled process or centrifuging are got supernatant liquid, after supernatant liquid is filtered, obtain health promoting wine first product;
(8) deepfreeze and filling
The health promoting wine first product of step (7) gained is carried out to deepfreeze under-6 DEG C to-5 DEG C conditions, then remove precipitation, filter fillingly, health promoting wine gets product.
2. the preparation method of composite health care wine as claimed in claim 1, it is characterized in that: in step (6), by the Chinese yam clarification fermented wine of step (5) gained, burdock clarification fermented wine and Gorgon fruit clarification fermented wine by Chinese yam or Dry Rhizoma Dioscoreae: the ratio of burdock: Gorgon fruit=3:1:1 is allocated to obtain to mix and is clarified fermented wine.
3. the prepared composite health care wine of the preparation method of composite health care wine according to claim 1 and 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106236.3A CN103849541B (en) | 2014-03-20 | 2014-03-20 | Compound healthcare wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410106236.3A CN103849541B (en) | 2014-03-20 | 2014-03-20 | Compound healthcare wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103849541A true CN103849541A (en) | 2014-06-11 |
| CN103849541B CN103849541B (en) | 2015-07-08 |
Family
ID=50857667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410106236.3A Expired - Fee Related CN103849541B (en) | 2014-03-20 | 2014-03-20 | Compound healthcare wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103849541B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104845802A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of galangal healthcare wine |
| CN106281857A (en) * | 2016-08-24 | 2017-01-04 | 韦克康 | The preparation method of yam wine |
| CN106336990A (en) * | 2016-08-24 | 2017-01-18 | 韦克康 | Health care wine preparation method |
| CN106343306A (en) * | 2016-08-24 | 2017-01-25 | 韦克康 | Method for preparing healthy oral liquid |
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
| CN107354059A (en) * | 2017-08-30 | 2017-11-17 | 华南理工大学 | A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787141A (en) * | 2012-08-21 | 2012-11-21 | 广西凭祥市丰浩酒精有限公司 | Alcohol production process |
| CN102816670A (en) * | 2012-09-12 | 2012-12-12 | 付桂明 | Method for preparing Rui chang yam white wine |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102911833A (en) * | 2011-08-06 | 2013-02-06 | 耿道祥 | Processing method of burdock healthcare wine |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
-
2014
- 2014-03-20 CN CN201410106236.3A patent/CN103849541B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102911833A (en) * | 2011-08-06 | 2013-02-06 | 耿道祥 | Processing method of burdock healthcare wine |
| CN102787141A (en) * | 2012-08-21 | 2012-11-21 | 广西凭祥市丰浩酒精有限公司 | Alcohol production process |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102816670A (en) * | 2012-09-12 | 2012-12-12 | 付桂明 | Method for preparing Rui chang yam white wine |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
Non-Patent Citations (3)
| Title |
|---|
| 李湘利 等: "芡实发酵酒糊化糖化工艺的研究", 《食品工业科技》 * |
| 李湘利 等: "芡实酒发酵条件的优化", 《食品与发酵工业》 * |
| 赵贵红: "牛蒡营养发酵酒的研制", 《中国酿造》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104845802A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of galangal healthcare wine |
| CN106281857A (en) * | 2016-08-24 | 2017-01-04 | 韦克康 | The preparation method of yam wine |
| CN106336990A (en) * | 2016-08-24 | 2017-01-18 | 韦克康 | Health care wine preparation method |
| CN106343306A (en) * | 2016-08-24 | 2017-01-25 | 韦克康 | Method for preparing healthy oral liquid |
| CN106967563A (en) * | 2017-05-27 | 2017-07-21 | 陈圣明 | The preparation method of papaya wine |
| CN106967563B (en) * | 2017-05-27 | 2020-11-03 | 陈圣明 | Method for making papaya wine |
| CN107354059A (en) * | 2017-08-30 | 2017-11-17 | 华南理工大学 | A kind of Chinese wampee leaf and clausenae Lansium mixed fermentation fruit wine and its processing method |
| CN107354059B (en) * | 2017-08-30 | 2020-11-24 | 华南理工大学 | Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103849541B (en) | 2015-07-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102008069B (en) | A kind of health care vinegar beverage and brewage process thereof | |
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN103849541B (en) | Compound healthcare wine and preparation method thereof | |
| CN103773653B (en) | A kind of brewing method of hawthorn banana mulse | |
| CN105533524B (en) | A kind of black garlic pectase and preparation method thereof | |
| CN103045431A (en) | Health preserving healthcare purple wine | |
| CN104498264A (en) | Gardenia jadelike wine and brewing method thereof | |
| CN105852090A (en) | Hawthorn fruit enzyme and preparation method thereof | |
| CN102888322A (en) | Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN103387928A (en) | Processing method of blackberry phyllanthus emblica fruit vinegar | |
| KR20110088787A (en) | Method for manufacturing well-being makgeolli | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN101748045A (en) | Method for brewing hawthorn fruit vinegar | |
| CN110343589A (en) | A kind of glutinous rice health preserving wine and its brewage process adding traditional Chinese medicine ingredients | |
| CN101775350A (en) | Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof | |
| CN104962418B (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN105368668A (en) | Pickled Papaya wine and preparation method thereof | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN106047633A (en) | Preparation method of litchi vinegar | |
| CN103789116A (en) | Dealcoholized haw wine | |
| CN103045453B (en) | Purslane vinegar and production method thereof | |
| KR100815195B1 (en) | The manufacturing method of raw wine containing wormwood | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN103484301B (en) | Fruit wine containing Chinese chestnut and potato and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: MA'ANSHAN ZHONG'AN FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: YUAN HUAIBO Effective date: 20150603 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20150603 Address after: 243000 Anhui city of Ma'anshan Province Economic and Technological Development Zone of Ma'anshan Mei Road No. 399 Branch Center in A521 Applicant after: Zhong An food science and technology company limited of Ma'an Mountain Address before: 233000 Bengbu, Anhui province Tu Shan Road, No. 1757 Applicant before: Yuan Huaibo |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170811 Address after: Five road 017300 the Inner Mongolia Autonomous Region city Ordos galutu town in the North (North District Jinsui) Patentee after: Inner Mongolia Mu Mu desert Industrial Development Co., Ltd. Address before: 243000 Anhui city of Ma'anshan Province Economic and Technological Development Zone of Ma'anshan Mei Road No. 399 Branch Center in A521 Patentee before: Zhong An food science and technology company limited of Ma'an Mountain |
|
| 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: 20150708 Termination date: 20180320 |