CN103952259A - Preparation method of red bean-red jujube-honey healthcare wine - Google Patents
Preparation method of red bean-red jujube-honey healthcare wine Download PDFInfo
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Abstract
The invention relates to the field of health care products, and discloses a preparation method of red bean-red jujube-honey healthcare wine. Pre-cooking fluid is prepared from red beans to turn wastes into valuables so as to achieve the efficient utilization of resources and reduce pollution, and meanwhile provide consumers with a nutritional healthcare product. The preparation method of the red bean-red jujube-honey health care wine disclosed by the invention comprises the following steps: (1) processing red beans into pre-cooking fluid, and sterilizing; (2) under aseptic condition, adding honey and red jujube concentrated juice into the solution obtained in step (1), and adjusting the sugar degree of the solution to 17%-20%; (3) at 32-38 DEG C, inoculating the solution obtained in step (2) with activated active dry yeast, wherein the mass fraction of the active dry yeast is 0.08%-0.12%; (4) fermenting for 48-96h at 26-30 DEG C; (5) sterilizing again; (6) under an aseptic condition, cooling, standing, filtering and packaging. The healthcare wine prepared by the method fully comprises various nutrients and is rich in fermentation mellowness.
Description
Technical field
The present invention relates to healthcare product technical field, particularly a kind of preparation method of red bean red date bee honey health-care wine.
Background technology
Health promoting wine industry is along with Chinese Economy Development, and national health consciousness is constantly strengthened, and health promoting wine becomes a kind of new consumption tide, exists great market demand.
Health promoting wine has become the fourth-largest drinks after white wine, beer, red wine, and the market share is constantly soaring, flourish good situation, also allow numerous enterprises all see the prospect that health promoting wine is considerable, numerous and confused input wherein, when further stirring hot market, has also aggravated the fierceness of competition.The health promoting wine industry of present stage, is opportunity, is again challenge.Although compared to traditional drinks, health promoting wine still can at last little wine kind, the health promoting wine in evolution period, will also have very long stretch to walk from now on.
In red bean, contain various bioactivators, as polyphenol, tannin, phytic acid, saponin etc.Tannin and polyphenol all have very strong anti-oxidant activity, and peptide and protein is had to very strong avidity, can suppress amylase and trypsinase; And polyphenol and phytic acid have potential hypoglycemic activity.In red bean, also contain a large amount of proanthocyanidins, in vitro tests shows that this class material has significant radical scavenging activity, and proanthocyanidin is for prevention and control inflammation, the oxidative damage in cardiovascular disorder, atherosclerosis, diabetes and cancer is all helpful.
In the production process of sweetened red bean paste, supervened at present a large amount of red bean processing liquid of precooking and be discharged as waste liquid, these red beans processing are precooked in liquid and are contained the compositions such as a large amount of protein, natural pigment.Also there are some researches show in recent years, in red bean skin, contain the multiple bioactive ingredients useful to human body, its extract has significant antioxygenation.These red beans processing liquid of precooking is simply discarded or only passes through simple roughing mostly, and its abundant nutritive ingredient is not fully utilized, and also causes a large amount of waste water and a large sum of fund input to solve effluent problem.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of red bean red date bee honey health-care wine, in order to realize the efficient utilization of resource, and reduce and pollute, simultaneously for human consumer provides nutritive health-care product.
The technical solution used in the present invention is:
A preparation method for red bean red date bee honey health-care wine, comprises the following steps:
1) get red bean and process the liquid of precooking, carry out sterilising treatment;
2), under aseptic condition, in step 1) gained solution, add honey and red date inspissated juice, regulator solution pol to 17% ~ 20%;
3) at 32 ~ 38 ℃ of temperature, to step 2) inoculate activated active dry yeast in gained solution, the massfraction of described active dry yeast is 0.08% ~ 0.12%;
4) at 26 ~ 30 ℃ of temperature bottom fermentation 48 ~ 96h;
5) sterilising treatment again;
6) under aseptic condition, cooling, standing, filter, encapsulation.
Honey and red date inspissated juice are as the sugared source of fermentation.Honey has anti-inflammatory, eliminates the phlegm, the effect of moistening lung, cough-relieving, can impel hydrochloric acid in gastric juice normally to secrete, strengthen the effect of intestinal peristalsis, glucose in honey, VITAMIN, magnesium, phosphorus, calcium can nervous system regulation functions, alleviate nervous, promote sleep, and honey oppressive, tired out, the side effect such as divert attention that there is no that other medicines have, honey also has cardiac nutrition and improves myocardium metabolic function; Sweet warm in nature, the taste warp of red date taste, has invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, and the function of the mitigation property of medicine, modern pharmacological research is existing, and red date can make oxygen level in blood strengthen, nourish systemic cell, is the tonic that a kind of drug effect relaxes.Strong wine prepared by the inventive method has strengthening by means of tonics, strengthening spleen and nourishing stomach, Li Shui dehumidifying, with all worries set asidely reposes, promoting lactation and the function of enriching blood.
Preferably, before step 1) sterilising treatment, in precooking liquid, the processing of described red bean adds polygalacturonase and aspartic protease, enzymolysis 0.5 ~ 1.5h at 40 ~ 60 ℃ of temperature, and wherein, the massfraction of described polygalacturonase and described aspartic protease is 0.03 ~ 0.08%.With aspartic protease and polygalacturonase, red bean is processed to the liquid of precooking and carry out enzymolysis processing, greatly reduced the cotton-shaped coagulum in fermenting process, make wine body more limpid.
Preferably, before step 5) sterilising treatment, in step 4) gained fermented soln, add Xylitol and poly-dextrose, the concentration of xylose from solutions alcohol is 0.5 ~ 5g/L, and the concentration of poly-dextrose is 0.05 ~ 0.2 g/L.Xylitol is functional sweetener, improves local flavor and adapts to special population; Poly-dextrose is water-soluble dietary fibre, and anti-treating constipation, prevents the sedimentation of fat.Certainly also can add as required other seasoningss or additive.
Preferably, the sterilising treatment described in step 1) is that described red bean is processed to the liquid heated and boiled sterilizing of precooking; Sterilising treatment described in step 6) adopts Ultra High Temperature Short Time.Adopt Ultra High Temperature Short Time, retained the original local flavor of fermented wine and color and luster.
Preferably, step 2) pol of described honey and red date inspissated juice is 65%.
Further, the ratio of described honey and red date inspissated juice add-on is 1:1 ~ 3:1.
As preferably, described in step 3), the activation step of activated active dry yeast is as follows: the active dry yeast of 1 weight part is placed in to the sucrose solution that the pol of 40 ℃ of 10 weight parts is 5% and activates 30min, then in gained solution, add 1 ~ 3 weight part step 2) after gained solution, cultivate 30min.After activation again in step 2) cultivate 30min in gained solution, make dry yeast better adapt to yeasting, improve surviving rate.
Beneficial effect of the present invention is:
The preparation method of red bean red date bee honey health-care wine of the present invention is to process the processing recycling of the liquid of precooking in red bean processing as the red bean of discharging of waste liquid, reasonably utilize resource, reduced environmental pollution simultaneously.The method adopts the precook mode of liquid and red date inspissated juice, honey complex ferment of red bean processing, the health promoting wine that the method makes combines the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, also has light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid tempting, is the good merchantable brand that integrates delicious food, nutrition, health and fashion.The health promoting wine that the method makes is rich in fermentation sweet-smelling, and the health promoting wine of blending in prior art is incomparable; The inventive method zymotechnique is simple, the short and weatherproof of fermentation period.
In addition, (26 ~ 30 ℃) fermentation 48 ~ 96h under lesser temps, fermentation does not also finish just to stop fermentation, now in wine, also retained the sugar of higher concentration, without later stage allotment, more natural, in vinosity, not only have the wine flavour of fermentation, also have the sweet taste of silk silk, entrance is soft especially.
Embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A preparation method for red bean red date bee honey health-care wine, comprises the following steps:
1) get red bean and process the liquid (source mill provides by red bean) of precooking, boiling sterilization, is then cooled to 50 ℃ naturally;
2) under aseptic condition, it to the pol that adds equivalent in step 1) gained solution, is the weight ratio of solid content and solution in 65%(solution, w/w) honey and pol are the weight ratio of solid content and solution in 65%(solution, w/w) red date inspissated juice, regulator solution pol is to the weight ratio of solid content in 17%(solution and solution, w/w), slowly stir, naturally cool to 35 ℃;
3) to step 2) inoculate the active dry yeast mother liquor of activated cultivation in gained solution, the massfraction of active dry yeast is 0.08%; The reactivation process of active dry yeast is as follows: it is that 40 ℃, pol are the weight ratio of 5%(solution solid content and solution that the active dry yeast of 100g is placed in to 1kg temperature, w/w) in sucrose solution, activate 30min, then in gained solution, add 100g step 2) after gained solution, cultivate 30min;
4) control 28 ~ 30 ℃ of temperature, fermentation 72h;
5) in step 4) gained fermented soln, add Xylitol and poly-dextrose, the concentration of xylose from solutions alcohol is 3.8g/L, and the concentration of poly-dextrose is 0.05 g/L; Then Ultra High Temperature Short Time (can adopt Ultra High Temperature Short Time machine);
6), under aseptic condition, cooling, standing, filtration, canned, obtains red bean red date bee honey health-care wine finished product.
Red bean red date bee honey health-care wine prepared by the present embodiment, combine the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, and also have light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid.
Embodiment 2
1) get red bean and process the liquid of precooking, in liquid is precooked in red bean processing, add polygalacturonase and aspartic protease (adding the massfraction of rear polygalacturonase and aspartic protease to be 0.05%), be heated to 50 ℃, enzymolysis 1h under 50 ℃ of conditions; The good red bean of enzymolysis is processed to the liquid of precooking and boil after sterilising and enzyme inactivating, naturally cool to 50 ℃;
2) under aseptic condition, the red date inspissated juice that the honey that is 65% to the pol that adds equivalent in step 1) gained solution and pol are 65%, regulator solution pol to 17%, slowly stirs, and naturally cools to 35 ℃;
3) to step 2) inoculate the active dry yeast mother liquor of activated cultivation in gained solution, the massfraction of active dry yeast is 0.1%; The reactivation process of active dry yeast is as follows: it is that 40 ℃, pol are the weight ratio of 5%(solution solid content and solution that the active dry yeast of 100g is placed in to 1kg temperature, w/w) in sucrose solution, activate 30min, then in gained solution, add 200g step 2) after gained solution, cultivate 30min;
4) control 28 ~ 30 ℃ of temperature, fermentation 85h;
5) in step 4) gained fermented soln, add Xylitol and poly-dextrose, the concentration of xylose from solutions alcohol is 0.5g/L, and the concentration of poly-dextrose is 0.2 g/L; Then Ultra High Temperature Short Time (can adopt Ultra High Temperature Short Time machine);
6), under aseptic condition, cooling, standing, filtration, canned, obtains red bean red date bee honey health-care wine finished product.
Red bean red date bee honey health-care wine prepared by the present embodiment, combine the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, and also have light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid.
Embodiment 3
1) get red bean and process the liquid of precooking, in liquid is precooked in red bean processing, add polygalacturonase and aspartic protease (adding the massfraction of rear polygalacturonase and aspartic protease to be 0.08%), be heated to 50 ℃, enzymolysis 48min under 50 ℃ of conditions; The good red bean of enzymolysis is processed to the liquid of precooking and boil after sterilising and enzyme inactivating, naturally cool to 50 ℃;
2) under aseptic condition, to adding pol in step 1) gained solution, be the red date inspissated juice that 65% honey and pol are 65%, the ratio of honey and red date inspissated juice is 2:1, regulator solution pol to 20%, slowly stirs, and naturally cools to 35 ℃;
3) to step 2) inoculate the active dry yeast mother liquor of activated cultivation in gained solution, the massfraction of active dry yeast is 0.12%; The reactivation process of active dry yeast is as follows: it is that 40 ℃, pol are the weight ratio of 5%(solution solid content and solution that the active dry yeast of 100g is placed in to 1kg temperature, w/w) in sucrose solution, activate 30min, then in gained solution, add 300g step 2) after gained solution, cultivate 30min;
4) control 26 ℃ of temperature, fermentation 48h;
5) Ultra High Temperature Short Time (can adopt Ultra High Temperature Short Time machine);
6), under aseptic condition, cooling, standing, filtration, canned, obtains red bean red date bee honey health-care wine finished product.
Red bean red date bee honey health-care wine prepared by the present embodiment, combine the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, and also have light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid.
Embodiment 4
1) get red bean and process the liquid of precooking, in liquid is precooked in red bean processing, add polygalacturonase and aspartic protease (adding the massfraction of rear polygalacturonase and aspartic protease to be 0.03%), be heated to 50 ℃, enzymolysis 1.5h under 50 ℃ of conditions; The good red bean of enzymolysis is processed to the liquid of precooking and boil after sterilising and enzyme inactivating, naturally cool to 50 ℃;
2) under aseptic condition, to adding pol in step 1) gained solution, be the red date inspissated juice that 65% honey and pol are 65%, the ratio of honey and red date inspissated juice is 3:1, regulator solution pol to 18%, slowly stirs, and naturally cools to 35 ℃;
3) to step 2) inoculate the active dry yeast mother liquor of activated cultivation in gained solution, the massfraction of active dry yeast is 0.08%; The reactivation process of active dry yeast is as follows: it is that 40 ℃, pol are the weight ratio of 5%(solution solid content and solution that the active dry yeast of 100g is placed in to 1kg temperature, w/w) in sucrose solution, activate 30min, then in gained solution, add 300g step 2) after gained solution, cultivate 30min;
4) control 26 ℃ of temperature, fermentation 96h;
5) Ultra High Temperature Short Time (can adopt Ultra High Temperature Short Time machine);
6), under aseptic condition, cooling, standing, filtration, canned, obtains red bean red date bee honey health-care wine finished product.
Red bean red date bee honey health-care wine prepared by the present embodiment, combine the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, and also have light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid.
Embodiment 5
1) get red bean and process the liquid of precooking, in liquid is precooked in red bean processing, add polygalacturonase and aspartic protease (add the massfraction of rear polygalacturonase to be 0.06%, the massfraction of aspartic protease is 0.03%), be heated to 50 ℃, enzymolysis 1h under 50 ℃ of conditions; The good red bean of enzymolysis is processed to the liquid of precooking and boil after sterilising and enzyme inactivating, naturally cool to 50 ℃;
2) under aseptic condition, the red date inspissated juice that the honey that is 65% to the pol that adds equivalent in step 1) gained solution and pol are 65%, regulator solution pol to 19%, slowly stirs, and naturally cools to 35 ℃;
3) to step 2) inoculate the active dry yeast mother liquor of activated cultivation in gained solution, the massfraction of active dry yeast is 0.11%; The reactivation process of active dry yeast is as follows: it is that 40 ℃, pol are the weight ratio of 5%(solution solid content and solution that the active dry yeast of 100g is placed in to 1kg temperature, w/w) in sucrose solution, activate 30min, then in gained solution, add 200g step 2) after gained solution, cultivate 30min;
4) control 28 ~ 30 ℃ of temperature, fermentation 62h;
5) in step 4) gained fermented soln, add Xylitol and poly-dextrose, the concentration of xylose from solutions alcohol is 2g/L, and the concentration of poly-dextrose is 0.1 g/L; Then Ultra High Temperature Short Time (can adopt Ultra High Temperature Short Time machine);
6), under aseptic condition, cooling, standing, filtration, canned, obtains red bean red date bee honey health-care wine finished product.
Red bean red date bee honey health-care wine prepared by the present embodiment, combine the multiple nutritional components in red bean, red date, honey, and aroma is strong, and red bean taste, red date taste are given prominence to, and also have light honey fragrance, unique flavor; Wine liquid is burgundy, and wine body is limpid.
Claims (7)
1. a preparation method for red bean red date bee honey health-care wine, is characterized in that, comprises the following steps:
1) get red bean and process the liquid of precooking, carry out sterilising treatment;
2), under aseptic condition, in step 1) gained solution, add honey and red date inspissated juice, regulator solution pol to 17% ~ 20%;
3) at 32 ~ 38 ℃ of temperature, to step 2) inoculate activated active dry yeast in gained solution, the massfraction of described active dry yeast is 0.08% ~ 0.12%;
4) at 26 ~ 30 ℃ of temperature bottom fermentation 48 ~ 96h;
5) sterilising treatment again;
6) under aseptic condition, cooling, standing, filter, encapsulation.
2. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, it is characterized in that: before step 1) sterilising treatment, in precooking liquid, described red bean processing adds polygalacturonase and aspartic protease, enzymolysis 0.5 ~ 1.5h at 40 ~ 60 ℃ of temperature, wherein, the massfraction of described polygalacturonase and described aspartic protease is 0.03 ~ 0.08%.
3. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, it is characterized in that: before step 5) sterilising treatment, in step 4) gained fermented soln, add Xylitol and poly-dextrose, the concentration of xylose from solutions alcohol is 0.5 ~ 5g/L, and the concentration of poly-dextrose is 0.05 ~ 0.2 g/L.
4. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, is characterized in that: the sterilising treatment described in step 1) is that described red bean is processed to the liquid heated and boiled sterilizing of precooking; Sterilising treatment described in step 6) adopts Ultra High Temperature Short Time.
5. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, is characterized in that: step 2) pol of described honey and red date inspissated juice is 65%.
6. the preparation method of red bean red date bee honey health-care wine as claimed in claim 5, is characterized in that: the ratio of described honey and red date inspissated juice add-on is 1:1 ~ 3:1.
7. the preparation method of red bean red date bee honey health-care wine as claimed in claim 1, it is characterized in that, described in step 3), the activation step of activated active dry yeast is as follows: the active dry yeast of 1 weight part is placed in to the sucrose solution that the pol of 40 ℃ of 10 weight parts is 5% and activates 30min, then in gained solution, add 1 ~ 3 weight part step 2) after gained solution, cultivate 30min.
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| CN107118889A (en) * | 2017-06-23 | 2017-09-01 | 济源市赵氏蜂业园有限公司 | A kind of preparation method for the bee honey health-care wine that clears liver and improve vision |
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