CN105400661A - Lotus leaf wine and preparation method thereof - Google Patents
Lotus leaf wine and preparation method thereof Download PDFInfo
- Publication number
- CN105400661A CN105400661A CN201510781691.8A CN201510781691A CN105400661A CN 105400661 A CN105400661 A CN 105400661A CN 201510781691 A CN201510781691 A CN 201510781691A CN 105400661 A CN105400661 A CN 105400661A
- Authority
- CN
- China
- Prior art keywords
- lotus leaf
- wine
- lotus
- add
- spinach
- 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.)
- Pending
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a lotus leaf wine and a preparation method thereof. The lotus leaf wine is prepared from lotus leaves, cane sugar, fructo-oligosaccharide, lotus seeds, spinach, cajeput peel, angel wine yeast, tryptophan, cellulase and citric acid. According to the lotus leaf wine and the preparation method thereof, the method is simple, operation is easy, the cost is saved, the taste is refreshing, the alcoholic strength is low, the wine body is clear and transparent, and the stability is high. Through enzymolysis, blending and fermentation, lotus leaf alkaloid bioactive constituents of the lotus leaves are dissolved in ethyl alcohol and water in the two states of lotus leaf alkaloid and lotus leaf alkaloid salt, and the extraction rate is high. The food materials and medicinal materials for nourishing the heart to tranquilize mind are added, the health care function can be significantly enhanced, and the lotus leaf wine can improve sleeping, reduce fat and lose weight, achieve the bacteriostatic and antiviral effect, prevent cardiovascular and cerebrovascular diseases, enhance resistance, resist aging, and achieve the life prolonging effect. The deep processing approach of the lotus leaves is added, the utilization rate is improved, and economic incomes of farmers are increased.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of lotus leaf wine and preparation method thereof.
Background technology
Lotus leaf is a kind of integration of drinking and medicinal herbs leaf, be rich in β-Hu square-bottomed bamboo basket Bu Su, flavones, volatile oil, soap class, vitamins C, Nuciferine, N-nornuciferine, O-remove first Nuciferine, the alkaline components of d-Reticuline, Ya Meipa alkali, N-methyl coelaurine hong, miltanthin, liriodendrin and other antimitotic effect, there is clearing heat and expelling damp, hemostasis Li Shui, lowering blood-fat and reducing weight, inhibitory anti-virus and the effect such as anti-oxidant.
China's lotus leaf only seldom a part be used as medicinal material or for processed food, most lotus leaf is then given it up.When existing lotus leaf processed food is produced, be that solvent is produced mainly with water, as the production of lotus leaf tea beverage and lotus leaf beverage, and the Chinese medicine functional ingredient such as flavones and alkaloid in lotus leaf is insoluble or solubleness is extremely low in water, make the utilization ratio of lotus leaf actives low, the health-care effect causing existing lotus leaf processed food is little, limits the application of lotus leaf processed food.And the kind of lotus leaf processed food is few, lotus leaf wine product is also few.Discarding of a large amount of lotus leaf, makes the effective constituent of lotus leaf fail to make full use of, causes the wasting of resources, need badly and widen lotus leaf processing and utilization approach.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of lotus leaf wine and preparation method thereof.
A kind of lotus leaf wine, is made up of the raw material of following weight percent: lotus leaf 60 ~ 70%, sucrose 5 ~ 8%, oligofructose 8 ~ 13%, lotus seeds 9 ~ 11%, spinach 6 ~ 8%, Punetree skin 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, cellulase 0.05 ~ 0.08%, citric acid 0.1 ~ 0.15%.
A preparation method for lotus leaf wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 ~ 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 ~ 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf and Punetree skin are cleaned, 40 ~ 50 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain mixing lotus leaf powder;
(3) spinach is cleaned, blanching 3 ~ 5 minutes in the hot water of 90 ~ 100 DEG C, take out, mix with lotus seeds, making beating, obtain spinach lotus seeds slurry;
(4) water of lotus leaf weight 6 ~ 8 times amount is got, add citric acid, be stirred to and dissolve completely, add mixing lotus leaf powder, spinach lotus seeds slurry and cellulase, stir, 38 ~ 40 DEG C of water-baths, stir process 2 ~ 3 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, add remaining sucrose and oligofructose, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 ~ 30 DEG C, the mass concentration to sugar is 4%, stops fermentation, diatomite filtration, obtains the former wine of lotus leaf;
(5) in the former wine of lotus leaf, add tryptophane, be stirred to and dissolve completely ,-1 ~ 1 DEG C of standing placement 30 ~ 40 days, with the membrane filtration of 0.22 μm, obtains lotus leaf wine;
(6) by sterilizing containers, filling, label, obtain finished product.
Lotus seeds, clear away heart-fire and are amusing, tonifying spleen antidiarrheal, and improving eyesight, invigorating the spleen mend stomach, antidiarrheal controlling nocturnal emission with astringent drugs, nourishing vigour, cancer-resisting, and hypotensive, cardiac stimulant is calmed the nerves, and nourishes qi-restoratives, clears away heart-fire, nti-freckle.
Spinach, prevention anaemia, logical intestines are led just, prevent and treat hemorrhoid, and enhancing development is built up health, toxin-expelling and face nourishing, vision protection, and tranquilizing by nourishing the heart is anti-ageing.
Punetree skin, calms the nerves, and removing toxic substances, cures mainly insomnia, dreaminess, and mind is uneasy, and wound is suppurated.
Tryptophane is a kind of amino acid of needed by human, can tranquilizing by nourishing the heart, improving water flood, steady mood.
Advantage of the present invention is: a kind of lotus leaf wine provided by the invention and preparation method thereof, and method is simple, and easy handling is cost-saving, taste delicate fragrance, and alcoholic strength is low, and sugared content is low, wine body clear, good stability; Lotus leaf is through enzymolysis, allotment and fermentation, its bioactive ingredients lotus leaf alkaloid is dissolved in second alcohol and water respectively with lotus leaf alkaloid and lotus leaf alkaloid salt two kinds of forms, and extraction yield is high, the food materials of tranquilizing by nourishing the heart in addition and medicinal material, significantly can increase nourishing function, enable lotus leaf wine improving water flood, lowering blood-fat and reducing weight, inhibitory anti-virus, prevention cardiovascular and cerebrovascular diseases, build up resistance, anti-ageing, reach the effect of promoting longevity; Increase the further technological processing way of lotus leaf, increase operation rate, increase the income of peasant household.
Embodiment
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of lotus leaf wine, is made up of the raw material of following weight percent: lotus leaf 64%, sucrose 5%, oligofructose 8%, lotus seeds 9%, spinach 7%, Punetree skin 3%, Angel wine yeast 2%, tryptophane 1.8%, cellulase 0.05%, citric acid 0.15%.
A preparation method for lotus leaf wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 minutes, obtain activation Angel wine yeast;
(2) lotus leaf and Punetree skin are cleaned, 40 DEG C of oven dry, pulverize, cross 60 mesh sieves, obtain mixing lotus leaf powder;
(3) spinach is cleaned, blanching 3 minutes in the hot water of 90 DEG C, take out, mix with lotus seeds, making beating, obtain spinach lotus seeds slurry;
(4) get the water of lotus leaf weight 6 times amount, add citric acid, be stirred to and dissolve completely, add mixing lotus leaf powder, spinach lotus seeds slurry and cellulase, stir, 38 DEG C of water-baths, stir process 2 hours, 80 DEG C are heated 5 minutes, and go out enzyme, adds remaining sucrose and oligofructose, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 DEG C, the mass concentration to sugar is 4%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf;
(5) in the former wine of lotus leaf, add tryptophane, be stirred to and dissolve completely ,-1 DEG C of standing placement 30 days, with the membrane filtration of 0.22 μm, obtain lotus leaf wine, alcoholic strength is 12%;
(6) by sterilizing containers, filling, label, obtain finished product.
Embodiment 2
A kind of lotus leaf wine, is made up of the raw material of following weight percent: lotus leaf 61%, sucrose 6%, oligofructose 8%, lotus seeds 9%, spinach 7%, Punetree skin 4%, Angel wine yeast 3%, tryptophane 1.8%, cellulase 0.07%, citric acid 0.13%.
A preparation method for lotus leaf wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 30 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 35 minutes, obtain activation Angel wine yeast;
(2) lotus leaf and Punetree skin are cleaned, 45 DEG C of oven dry, pulverize, cross 70 mesh sieves, obtain mixing lotus leaf powder;
(3) spinach is cleaned, blanching 4 minutes in the hot water of 95 DEG C, take out, mix with lotus seeds, making beating, obtain spinach lotus seeds slurry;
(4) get the water of lotus leaf weight 7 times amount, add citric acid, be stirred to and dissolve completely, add mixing lotus leaf powder, spinach lotus seeds slurry and cellulase, stir, 39 DEG C of water-baths, stir process 2.5 hours, 83 DEG C are heated 6 minutes, and go out enzyme, adds remaining sucrose and oligofructose, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 28 DEG C, the mass concentration to sugar is 4%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf;
(5) in the former wine of lotus leaf, add tryptophane, be stirred to and dissolve completely, 0 DEG C of standing placement 35 days, with the membrane filtration of 0.22 μm, obtain lotus leaf wine, alcoholic strength is 13%;
(6) by sterilizing containers, filling, label, obtain finished product.
Embodiment 3
A kind of lotus leaf wine, is made up of the raw material of following weight percent: lotus leaf 60%, sucrose 8%, oligofructose 9%, lotus seeds 9%, spinach 6%, Punetree skin 4%, Angel wine yeast 2%, tryptophane 1.8%, cellulase 0.06%, citric acid 0.14%.
A preparation method for lotus leaf wine, concrete comprises the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf and Punetree skin are cleaned, 50 DEG C of oven dry, pulverize, cross 80 mesh sieves, obtain mixing lotus leaf powder;
(3) spinach is cleaned, blanching 5 minutes in the hot water of 100 DEG C, take out, mix with lotus seeds, making beating, obtain spinach lotus seeds slurry;
(4) get the water of lotus leaf weight 8 times amount, add citric acid, be stirred to and dissolve completely, add mixing lotus leaf powder, spinach lotus seeds slurry and cellulase, stir, 40 DEG C of water-baths, stir process 3 hours, 85 DEG C are heated 8 minutes, and go out enzyme, adds remaining sucrose and oligofructose, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 30 DEG C, the mass concentration to sugar is 4%, stop fermentation, diatomite filtration, obtains the former wine of lotus leaf;
(5) in the former wine of lotus leaf, add tryptophane, be stirred to and dissolve completely, 1 DEG C of standing placement 40 days, with the membrane filtration of 0.22 μm, obtain lotus leaf wine, alcoholic strength is 14%;
(6) by sterilizing containers, filling, label, obtain finished product.
Comparative example
Commercially available common white spirit.
The leading indicator of embodiment and comparative example wine detects:
The leading indicator of embodiment and comparative example wine is detected, the results are shown in Table 1.
Table 1: the leading indicator of embodiment and comparative example wine
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Alcoholic strength (%vol) | 12 | 13 | 14 | 35~60 |
| Total acid (g/L) | 1.3 | 1.2 | 1.2 | 0.3~2 |
| Total ester (g/L) | 4.5 | 4.4 | 4.6 | 0.4~4.2 |
| Total reducing sugar (g/100g) | 3.6 | 3.7 | 3.9 | — |
| Ethyl acetate (g/L) | 2.1 | 2.3 | 2.3 | 0.6~2.6 |
Note: "-" represents does not have this standard.
From the results shown in Table 1, the alcoholic strength of the lotus leaf wine of embodiment is low, taste delicate fragrance, and mouthfeel is soft, the clarification of wine body, stable, can improving water flood, lowering blood-fat and reducing weight, inhibitory anti-virus, prevention cardiovascular and cerebrovascular diseases, build up resistance, anti-ageing, reach the effect of promoting longevity.
The health-care effect of embodiment and comparative example wine compares:
Drinking method: man drinks 150 milliliters every day, Ms drinks 100 milliliters every day, drinks 40 days continuously.
Model case:
(1) patient Lee, female, 39 years old, height 162cm, body weight 75Kg, continued fat 3 years, hypertension symptom 1 year.Drink lotus leaf wine provided by the invention, weight loss 3.2Kg after 10 days, blood pressure reduces gradually, is tending towards normal, weight loss 14.2Kg after 40 days.
(2) Guo patient, man, 46 years old, height 178cm, body weight 92Kg, continued fat 6 years, and with hypertension.Drink lotus leaf wine provided by the invention, weight loss 6.5Kg after 10 days, blood pressure declines to some extent, and weight loss 18.2Kg after 40 days, blood pressure is tending towards normal.
(3) patient Zhao, female, 53 years old, height 167cm, body weight 81Kg, continued fat 8 years, hypertension symptom 4 years, and with palpitaition, dreaminess.Drink lotus leaf wine provided by the invention, weight loss 7.3Kg after 10 days, blood pressure declines to some extent, and sleep quality improves, weight loss 13.2Kg after 40 days, and blood pressure is normal, and insomnia and dreamful sleep symptom obviously alleviates.
Claims (2)
1. a lotus leaf wine, it is characterized in that, be made up of the raw material of following weight percent: lotus leaf 60 ~ 70%, sucrose 5 ~ 8%, oligofructose 8 ~ 13%, lotus seeds 9 ~ 11%, spinach 6 ~ 8%, Punetree skin 3 ~ 4%, Angel wine yeast 2 ~ 4%, tryptophane 1 ~ 2%, cellulase 0.05 ~ 0.08%, citric acid 0.1 ~ 0.15%.
2. the preparation method of a kind of lotus leaf wine as claimed in claim 1, is characterized in that, comprise the following steps:
(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 4%, 121 DEG C, sterilizing 20 minutes, is cooled to 25 ~ 35 DEG C, add Angel wine yeast, 30 DEG C of constant temperature culture 30 ~ 40 minutes, obtain activation Angel wine yeast;
(2) lotus leaf and Punetree skin are cleaned, 40 ~ 50 DEG C of oven dry, pulverize, cross 60 ~ 80 mesh sieves, obtain mixing lotus leaf powder;
(3) spinach is cleaned, blanching 3 ~ 5 minutes in the hot water of 90 ~ 100 DEG C, take out, mix with lotus seeds, making beating, obtain spinach lotus seeds slurry;
(4) water of lotus leaf weight 6 ~ 8 times amount is got, add citric acid, be stirred to and dissolve completely, add mixing lotus leaf powder, spinach lotus seeds slurry and cellulase, stir, 38 ~ 40 DEG C of water-baths, stir process 2 ~ 3 hours, 80 ~ 85 DEG C are heated 5 ~ 8 minutes, and go out enzyme, add remaining sucrose and oligofructose, be stirred to after dissolving completely, add activation Angel wine yeast, stir, be placed in thermostat container, cultivate for 25 ~ 30 DEG C, the mass concentration to sugar is 4%, stops fermentation, diatomite filtration, obtains the former wine of lotus leaf;
(5) in the former wine of lotus leaf, add tryptophane, be stirred to and dissolve completely ,-1 ~ 1 DEG C of standing placement 30 ~ 40 days, with the membrane filtration of 0.22 μm, obtains lotus leaf wine;
(6) by sterilizing containers, filling, label, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510781691.8A CN105400661A (en) | 2015-11-16 | 2015-11-16 | Lotus leaf wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510781691.8A CN105400661A (en) | 2015-11-16 | 2015-11-16 | Lotus leaf wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105400661A true CN105400661A (en) | 2016-03-16 |
Family
ID=55466427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510781691.8A Pending CN105400661A (en) | 2015-11-16 | 2015-11-16 | Lotus leaf wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105400661A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006785A (en) * | 2017-04-01 | 2017-08-04 | 合肥绿益食品有限公司 | lotus leaf bacon and preparation method thereof |
| CN108420839A (en) * | 2018-06-13 | 2018-08-21 | 贵州省仁怀市冯炻发酒业销售有限公司 | A kind of medicinal liquor and preparation method thereof for treating hemorrhoid |
| CN110760412A (en) * | 2019-11-12 | 2020-02-07 | 金华市农业科学研究院 | White spirit for improving bouquet by using lotus resources and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087888A (en) * | 2013-03-05 | 2013-05-08 | 宜宾龙门酒业有限公司 | Lotus leaf wine and preparation method thereof |
| CN103719700A (en) * | 2013-12-20 | 2014-04-16 | 芜湖中路实业有限责任公司 | Spinach pressure reduction health care rice wine and preparation method thereof |
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
-
2015
- 2015-11-16 CN CN201510781691.8A patent/CN105400661A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103087888A (en) * | 2013-03-05 | 2013-05-08 | 宜宾龙门酒业有限公司 | Lotus leaf wine and preparation method thereof |
| CN103719700A (en) * | 2013-12-20 | 2014-04-16 | 芜湖中路实业有限责任公司 | Spinach pressure reduction health care rice wine and preparation method thereof |
| CN104031798A (en) * | 2014-06-13 | 2014-09-10 | 信阳农林学院 | Production method of lotus leaf fermentation alcoholic drink |
| CN104232385A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for lotus leaf health-care beer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006785A (en) * | 2017-04-01 | 2017-08-04 | 合肥绿益食品有限公司 | lotus leaf bacon and preparation method thereof |
| CN108420839A (en) * | 2018-06-13 | 2018-08-21 | 贵州省仁怀市冯炻发酒业销售有限公司 | A kind of medicinal liquor and preparation method thereof for treating hemorrhoid |
| CN110760412A (en) * | 2019-11-12 | 2020-02-07 | 金华市农业科学研究院 | White spirit for improving bouquet by using lotus resources and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103540493A (en) | Preparation method of ganoderma lucidum tea wine | |
| CN104171774B (en) | A kind of enzymolysis local flavor gold Fructus Citri grandis cream and preparation method thereof | |
| CN101519629A (en) | Gingko wine production process | |
| WO2017201877A1 (en) | Red yeast grape wine and manufacturing method thereof | |
| CN105112265A (en) | Health-care fig wine and preparation method thereof | |
| CN104255978A (en) | Functional health green tea beverage using corn silk as main material | |
| CN105331476A (en) | Low-alcohol grape wine and preparation method thereof | |
| CN104207241B (en) | A kind of integration of drinking and medicinal herbs composite health care beverage and preparation method thereof | |
| CN105400661A (en) | Lotus leaf wine and preparation method thereof | |
| KR20090046769A (en) | How to grow loach using herbs | |
| KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
| KR20170008102A (en) | Health food made from chaga, and manufacturing method thereof | |
| CN105029553A (en) | Fruit juice-egg-calcium traditional Chinese medicine health beverage and preparation method thereof | |
| CN104186657B (en) | A kind of bighead atractylodes rhizome milk vinegar green-tea health-care beverage | |
| CN104207286B (en) | One protects liver herbal health care vinegar beverage | |
| CN103518877A (en) | Health-keeping honey and fermented tea beverage and preparation method thereof | |
| CN102771589A (en) | Three-leaf tea drink and preparation method thereof | |
| CN103110152A (en) | Method for preparing healthcare beverage | |
| KR101381277B1 (en) | The wild rice gel containing ginseng | |
| CN107041445A (en) | A kind of bamboo juice leaf of bamboo health protection tea for preventing and treating hypertension, hyperglycemia | |
| CN107125521A (en) | A kind of fermenting plant beverage for improving sleep and preparation method thereof | |
| CN106617069A (en) | Blueberry and rhodiola rosea composite oral liquid and preparation method thereof | |
| CN105400660A (en) | Lotus leaf and jerusalem artichoke wine and preparation method thereof | |
| CN105176776A (en) | Broadleaf holly leaf wine and preparation method thereof | |
| CN105400636A (en) | Lotus leaf and cedrela sinensis wine and preparation 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160316 |
|
| RJ01 | Rejection of invention patent application after publication |