CN105886302A - Method for preparing healthcare wine from preserved fruit processing waster sugary liquor - Google Patents

Abstract

The invention provides a method for preparing healthcare wine from preserved fruit processing waster sugary liquor. The method includes the following steps of filtering, wherein impurities are removed; clarifying, wherein pectinase is added for clarifying; decoloring, wherein actived carbon decoloration is carried out on waster sugary liquor; ingredient adjusting, wherein the sugar degree of the sugary liquor is diluted; temperature controlled fermentation; after fermentation, wherein fermentation is carried out until the alcoholic strength is 5-6%vol, and natural clarification is carried out after fermentation; distillation, wherein distilled liquor with the alcoholic strength of 55-60%vol is obtained; mixing and smashing 25 g of cyclocarya paliurus, 20 g of folium mori, 15 g of banana flower, 22 g of dragon fruit flower, 5 g of maca, 10 g of cannabis, 15 g of salvia miltiorrhiza, 20 g of rhizoma rehmanniae, 15 g of corn stigma, 6 g of rhizoma anemarrhenae, 10 g of fructus lycii and 15 g of cortex cinnamomi into coarse powder for use; tightly packaging the coarse powder with gauze into a traditional Chinese medicine bag and putting the bag into a container, 2000 ml of distilled liquor is added to soak the traditional Chinese medicine bag, the container is sealed and put in a cool and dry place for a year, and the traditional Chinese medicine bag is discarded to obtain the healthcare wine.

Description

A kind of method utilizing Preserved produciton waste saccharide liquid to prepare health promoting wine

Technical field

The present invention relates to a kind of method utilizing Preserved produciton molasses to prepare health promoting wine.

Background technology

In the fruit processing such as Fructus Mangifera Indicae, Fructus Lycopersici esculenti, Fructus Fortunellae Margaritae, Fructus Mali pumilae, syrup is after being used for multiple times, recycling, viscous Degree increases, and color and luster is deepened, and eventually forms pitchy, thickness, muddy waste saccharide liquid.On the one hand these sugar liquid are the most unprocessed directly Discharge can cause environmental pollution.The most remaining a large amount of sugar liquid is not recycled, and causes the biggest waste.These give up Sugar liquid sugar content is higher, the nutritional labeling such as flavone containing fruit, vitamin, mineral, if through clarification and desolventing technology, adds Work becomes fruit wine, can reach comprehensive utilization, the purpose increased economic efficiency.Sugar liquid thickness, a muddy major reason are former Pectin in material, suspension sarcocarp bits etc. Preserved produciton candy during, these colloidal substances are gradually dissolved in sugar liquid, at sugar Liquid is formed stable colloidal dispersion cause sugar liquid viscosity to increase, simultaneously colloid tiny outstanding to the pulp particle etc. of remaining in fruit juice The protected effect of float, makes sugar liquid muddiness, and the color of waste saccharide liquid is essentially from non-enzymatic browning, including Mei Lade brown stain and Caramelization brown stain, the Mei Lade brown stain wherein caused with the reaction of carbonyl ammonia affects the most notable.Sugar liquid is boiled under high temperature and sour environment System, sucrose is gradually transformed into reducing sugar, and the protein in raw material or amino acid condensation, then through a series of intermediate reaction mistake Journey, ultimately forms melanin.In traditional method boiling preserved fruit, owing to temperature is improper, sugar concentration is too high, because of caramelization effect shape Become the caramel color of pitchy, and generation is charred taste.

Summary of the invention

Owing to Preserved produciton has certain requirement to the concentration of sugar, when it does not reaches standard sugar concentration, often will be by Outwelling as garbage, the most not only waste of resources is caused, and can be to environment.But, this waste saccharide liquid In do not contain only certain glucide, but also containing substantial amounts of vitamin, mineral and various aminoacid.Solve simultaneously The process problem of preserved fruit factory's waste saccharide liquid.

To this end, a kind of method utilizing Preserved produciton waste saccharide liquid to prepare health promoting wine of the present invention,

Including following step:

Step A: filter: remove impurity；

Step B: clarification: add pectase and clarify；

Step C: decolouring: waste saccharide liquid is carried out activated carbon decolorizing；

Step D: composition adjustment: sugar liquid pol is diluted；

Step E: temperature controlled fermentation:

Step F: after fermentation: fermenting to alcoholic strength is 5-6%vol, naturally clarifies after fermentation；

Step G: distillation: obtain the health promoting wine that wine degree is 55-60%vol；

Step H: Cyclocarya paliurus Iljinskaja 20-25g, Folium Mori 15-20g, banana flowers 10-15g, Pitaya Flower 10-22g, Lepidinm meyenii Walp 5-10g, Urtica cannabina L. 5-10g, Radix Salviae Miltiorrhizae 10-15g, Radix Rehmanniae 10-20g, Stigma Maydis 8-15g, Rhizoma Anemarrhenae 3-6g, Fructus Lycii 10-20g, Cortex Cinnamomi 10-15g, It is standby that mixed powder is broken into coarser powder；Above-mentioned coarser powder gauze is packed tightly into middle medicated bag, puts in container, add 1500-2500 milliliter Spirit soaks, and places 1 year at the cool place place of being dried, discarded by middle medicated bag and i.e. obtain health promoting wine after being sealed by container.

Preferably, in described step B, add the clarification of 0.035-0.05g/100ml pectase, enzymolysis 60-at 40-50 DEG C 80min。

Preferably, in described step C, the consumption of activated carbon is by weight for 1-3%, and bleaching temperature 70-80 DEG C, during decolouring Between 60-100min.

Preferably, in described step D, being diluted to concentration is 20-22%, regulation pH value to 5.5-6.5.

Preferably, in described step E, the concentration of the Angel Yeast after activation is 0.1-0.2g/L, fermentation temperature 15-20 DEG C, the time is 7-10 days.

Preferably, in described step F, fermentation temperature 15-20 DEG C, fermentation time is 20-25 days.

Preferably, in described step H, the wine degree of finished wine is 25%vol.

The present invention uses above technical scheme, has an advantage in that, and 1) filter: miscellaneous containing marc and fruit seed etc. in waste saccharide liquid Matter, has preferable transparency in order to ensure product, first by waste saccharide liquid freeze overnight, destroys colloform texture, then uses filtration side Waste saccharide liquid is processed by method, removes impurity.2) decolouring: waste saccharide liquid is after clarifying treatment, and its light transmittance significantly improves, but It is that, possibly together with a certain amount of caramel color in sugar liquid, the color and luster of sugar liquid is relatively deep, if not carrying out desolventing technology, the fruit brewed Wine color is relatively deep, affects the outward appearance of its product.To this end, waste saccharide liquid is carried out activated carbon decolorizing .3) use granular active carbon, its hole Shape structure, based on cylindric and V-shaped, has the biggest specific surface area, has that adsorbance is big, easily regeneration, antifouling property are strong Advantage.Overcome Powdered Activated Carbon batch operation in batches, troublesome poeration, pollution environment charcoal serious, useless recovery difficulty, be difficult at regeneration The problems such as reason, are truly realized technique serialization, and simple operation, decoloring material can circular regeneration and absorption, reduction workmans Labor intensity and the purpose of production cost.

Beneficial effects of the present invention: made full use of by the waste saccharide liquid of Preserved produciton, turn waste into wealth, has formulated corresponding health care Wine processing technology, is not added with any synthetic food color, spice and preservative in manufacturing process, maintain fruit itself Aroma characteristic and natural value.In identification and analysis, waste saccharide liquid fermented health-care wine, the kind of fragrance component is many, and fragrance component divides Cloth is more uniform, and the more mellow nature of mouthfeel, it is to be more favorable for fruit that the higher waste saccharide liquid of stereovision is used for producing fermented health-care wine A kind of approach of comprehensive utilization, the mixed economy improving processing byproduct is worth, and promotes that processing fruits enterprise is the most healthy quickly Development.

Accompanying drawing explanation

Fig. 1 is present invention process schematic flow sheet.

Fig. 2 is the different initial soluble solids content impact on sensory scores of the present invention.

The impact on sensory scores of Fig. 3 strain addition.

The impact on sensory scores of Fig. 4 fermentation temperature.

Fig. 5 is the health promoting wine elimination effect to DPPH free radical.

Detailed description of the invention

Below in conjunction with the accompanying drawings, the preferably embodiment of the present invention is described in further detail:

Implement materials and methods

1.1 materials and instrument

Material: mango syrup was provided by Guangxi Fu Min Food Co., Ltd in January, 2016, in the said firm's production process The by-product produced, is the discarded syrup after being used in Preserved Mango leaching sugar；It is limited that Angel Yeast 818 is purchased from Angel Yeast share Company.

Instrument: BIC-300 growth cabinet Shanghai Bo Xun cause company limited；It is public that PAL-1 saccharometer ties up glad instrument AudioCodes skill Department；HXHX-3 electric drying oven with forced convection Suzhou permanent newly baking oven Electric Cooker manufacturing apparatus company；The happy Hua Xin electricity in PGL precision balance Shenzhen Sub-company limited；Current chart level instruments and meters company limited on JA2003 type electronic balance；PHS-3C acidometer Shanghai thunder magnetic instrument Factory.

1.2 test method

1.2.1 technological process

Being diluted according to requirement of experiment by mango syrup, heating in water bath to 65 DEG C keeps 30min to carry out sterilizing.Treat that temperature is down to Add Angel Yeast 818 when 35 DEG C and carry out ferment at constant temperature.When, after fermentation ends, carrying out changing tank and cooling the temperature to 5 DEG C sinking Fall and aging.Concrete technology flow process is as shown in Figure 1.

1.2.2 mango wine fermentation technology optimization

Mango wine technological condition for fermentation experiment of single factor level is as shown in table 1 with condition.

Table 1 experiment of single factor table

Mango wine fermentation Three factors-levels orthogonal is as shown in table 2.

Table 2 orthogonal experiment factor level table

1.2.3 sensory evaluation

The evaluation group that subjective appreciation is made up of 10 people, is described by sample faced by vision, olfactory sensation, sense of taste tripartite, And give a mark according to table 3.

Table 3 mango wine subjective appreciation table

2 results and discussion

2.1 mango wine fermentation technology optimization results

2.1.1 fermentation condition experiment of single factor result

2.1.1.1 the different initial soluble solids content impacts on sensory scores in sweat

The most under the same conditions along with the increase of initial soluble solids content, after sensory scores is in first increasing The trend reduced.When beginning soluble solids content is 20% originally, sensory scores is the highest, reaches 90 points.Afterwards along with the most solvable The increase of solid content, sensory scores constantly reduces.When initial soluble solids content is 19%, 20%, 21%, sense organ obtains Divide of a relatively high.

2.1.1.2 the strain addition impact on sensory scores in sweat

The most under the same conditions along with the increase of strain addition, sensory scores is becoming of first increases and then decreases Gesture.When strain addition is 0.02%, sensory scores reaches peak value, close to 90 points.Afterwards along with the increase of strain addition, Sensory scores starts to reduce.When strain addition is 0.01%, 0.015%, 0.02%, sensory scores is of a relatively high.

2.1.1.3 the fermentation temperature impact on sensory scores in sweat

As can be seen from Figure 3, under the same conditions along with the rising of fermentation temperature, sensory scores is in ever-reduced after first micro-increasing Trend.When fermentation temperature is 20 DEG C, sensory scores is the highest.Raising along with the continuation of fermentation temperature afterwards, sensory scores starts Reduce.Fermentation temperature is 18 DEG C, 20 DEG C, 22 DEG C time, sensory scores is of a relatively high.

2.1.2 fermentation condition Orthogonal experiment results

According to experiment of single factor result, the initial soluble solids content 19%, 20%, 21% of final selection, strain adds Amount 0.01%, 0.015%, 0.02%, fermentation temperature 18 DEG C, 20 DEG C, 22 DEG C carry out orthogonal experiment.Experimental result is as shown in table 4:

Table 4 mango wine Orthogonal experiment results

As shown in Table 4, it is 3.567 that the extreme difference of each combination is respectively initial soluble solids content, and addition is 12.700, Fermentation temperature is 1.600, and three factor extreme difference relations are RB ＞ RA ＞ RC.Can be seen that strain addition is to affect mango wine sense The principal element of official's score, initial soluble solids content takes second place, fermentation temperature impact minimum.The extreme difference 0.600 of blank column is Little, illustrate that incidental error is less, experimental result is relatively reliable.B2A3C3 is best of breed, i.e. strain addition is 0.015%, just Beginning soluble solids content is 21%, fermentation temperature 22 DEG C.

Table 5 mango wine the results of analysis of variance

As shown in Table 5, strain addition is maximum on the impact of mango wine sensory scores, reaches significant degree；And it is initial The impact of mango wine sensory scores is taken second place by soluble solids content, reaches significance degree equally；Fermentation temperature is to mango wine sense Official's score also has an impact, but influence degree is not up to significance degree.

With Guangxi Fu Min Food Co., Ltd provide mango syrup as raw material, the fermentation technology of mango wine has been carried out excellent Change.Result of study shows that mango wine fermentation optimum process is for adding Angel 818 yeast 0.015%, initial soluble solids content 21%, fermentation temperature 22 DEG C.

Embodiment 1

Technological process is as it is shown in figure 1, (1) filters: uses filter method to be processed waste saccharide liquid, removes impurity.

(2) pectase clarification: pectase addition 0.035/100mL, enzymolysis time 60min, hydrolysis temperature 40 DEG C.

(3) decolouring: waste saccharide liquid is carried out activated carbon decolorizing, and the consumption mass content of activated carbon is 1%, bleaching temperature 70 DEG C, bleaching time 60min.

(4) composition adjustment: it is 20% that sugar liquid pol is diluted to mass concentration, regulation PH is 5.5.

(5) temperature controlled fermentation: after fruit wine yeast is activated, adds in pulp with the amount of 0.1g/L, static room temperature at 30 DEG C Fermentation, 20 days, reaches 5 ° to the initial alcoholic strength of fermentation liquid, goes out except saccharomyces cerevisiae activity, obtains primary fermentation liquid.

(6) after fermentation: fermenting to alcoholic strength is 5%vol, naturally clarifies after fermentation；

(7) distillation: obtain the Spirit that wine degree is 55%vol；

(8) Cyclocarya paliurus Iljinskaja 25g, Folium Mori 20g, banana flowers 15g, Pitaya Flower 22g, Lepidinm meyenii Walp 5g, Urtica cannabina L. 10g, Radix Salviae Miltiorrhizae 15g, Yellow 20g, Stigma Maydis 15g, Rhizoma Anemarrhenae 6g, Fructus Lycii 10g, Cortex Cinnamomi 15g, it is standby that mixed powder is broken into coarser powder；By above-mentioned coarser powder gauze Pack tightly into middle medicated bag, put in container, add 2000 milliliters of Spirits and soak, after being sealed by container, be dried place's placement one in cool place Year, middle medicated bag is discarded and i.e. obtains health promoting wine.

Embodiment 2

1) filter: use filter method that waste saccharide liquid is processed, remove impurity.

2) pectase clarification: pectase addition 0.05g/100mL, enzymolysis time 60-80min, hydrolysis temperature 40-50 ℃。

3) decolouring: waste saccharide liquid is carried out activated carbon decolorizing, and the consumption mass concentration of activated carbon is 3%, bleaching temperature 80 DEG C, Bleaching time 60-100min.

4) composition adjustment: it is 22% that sugar liquid pol is diluted to mass concentration, regulation PH is 6.5.

5) temperature controlled fermentation: after Angel Yeast is activated, adds in pulp with the amount of 0.2g/L, temperature controlled fermentation, and carries out Fermentation monitoring, fermentation temperature 20 DEG C, duration 10 days.

(6) after fermentation: fermenting to alcoholic strength is 6%vol, naturally clarifies after fermentation；

(7) distillation: obtain the Spirit that wine degree is 60%vol；

(8) Cyclocarya paliurus Iljinskaja 20g, Folium Mori 15g, banana flowers 10g, Pitaya Flower 10g, Lepidinm meyenii Walp 10g, Urtica cannabina L. 5g, Radix Salviae Miltiorrhizae 10g, Yellow 10g, Stigma Maydis 8g, Rhizoma Anemarrhenae 3g, Fructus Lycii 20g, Cortex Cinnamomi 10g, it is standby that mixed powder is broken into coarser powder；By above-mentioned coarser powder bundle Tight become in medicated bag, put in container, add 2000 milliliters of Spirits and soak, will container seal after be dried in cool place and to locate placement one Year, middle medicated bag is discarded and i.e. obtains health promoting wine.

Embodiment 3

The performance of the health promoting wine that embodiment 1 and 2 obtains is as shown in table 6.

Table 6

Fig. 5 is the health promoting wine elimination effect to DPPH free radical, Fig. 5 show, liqueur has stronger antioxidation energy Power, can reach more than 90% to the elimination effect of DPPH free radical.

Embodiment 4

The drinking method of above-mentioned health promoting wine, drinks 2 times, drink 20 milliliters every time every day.The effect test of above-mentioned health promoting wine. Selecting 100, Tianyang County, City: A Case Study in Baise volunteer to drink this wine wherein has each 50 the ranges of age of male, women to be 50-70 Year.Universal symptom is blood glucose, blood fat height, insomnia and dreamful sleep, down in spirits, all over the body fatigue and weakness.Test method, by these 100 certainly Hope person is random, be divided into 2 test group, each test group 50 people, and wherein test group 1 drinks what the embodiment of the present invention 1 prepared Health promoting wine, test group 2 drinks the health promoting wine that the embodiment of the present invention 2 prepares.Drink for each person every day 2 times, drink 20 milliliters every time, even Continue and drink 2 months.

Criterion: effective, described symptom disappears substantially.Effectively, described symptom alleviates, and complexion is improved.Invalid: described disease Shape does not has any change.

Drink effect: 1, test group 1: effective 19 people: effective 31 people's total effective rates 100

2, test group 2: invalid 1 total effective rate 98 of effective 23 people of effective 26 people.

Wang, man, 55 years old, Hechi City, Guangxi workman.Blood glucose, Hyperlipidemia.2014 start to take this health promoting wine, take Time, every day 2 times, each 20-25 milliliter, under early, middle and late ante cibum (medicine) being taken before meal, or in quantitative medicated wine, it is blended into appropriate cold open Water, to reduce the alcohol concentration of medicated wine, alleviates the stimulation of wine.Take this medicated wine, be a course for the treatment of with 10 days, need to take 3-4 After the individual course for the treatment of, hypertension, by original 171mmHg, low pressure 118mmHg, reduces to high pressure 141mmHg, low pressure 90mmHg, fasting glucose Being reduced to 7.0mmol/L by original 11.9mmol/L, blood fat is normal, does not recurs so far.

Zhao, female, 65 years old, Changsha retired professor.The most repeatedly lived in doctor because of hypertension, hyperglycemia, hyperlipidemia Institute, chronic insomnia, fatiguability.Trying out health promoting wine of the present invention after two months, " three high " symptom greatly takes a turn for the better, and hypertension is by original High pressure 179mmHg, low pressure 111mmHg, reduce to high pressure 138mmHg, low pressure 92mmHg.Fasting glucose is by original 12.5mmol/L Reducing to 7.1mmol/L, blood viscosity is by thick thinning, and sleep quality is greatly improved.

From embodiment 4, health promoting wine of the present invention has the effects such as blood sugar lowering, blood fat reducing, raising immunity.

Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's Protection domain.

Claims (6)

1. one kind utilizes the method that Preserved produciton waste saccharide liquid prepares health promoting wine, it is characterised in that include following step:

Including following step:

Step A: filter: remove impurity；

Step B: clarification: add pectase and clarify；

Step C: decolouring: waste saccharide liquid is carried out activated carbon decolorizing；

Step D: composition adjustment: sugar liquid pol is diluted；

Step E: temperature controlled fermentation:

Step F: after fermentation: fermenting to alcoholic strength is 5-6%vol, naturally clarifies after fermentation；

Step G: distillation: obtain the Spirit that wine degree is 55-60%vol；

Step H: Cyclocarya paliurus Iljinskaja 20-25g, Folium Mori 15-20g, banana flowers 10-15g, Pitaya Flower 10-22g, Lepidinm meyenii Walp 5-10g, Urtica cannabina L. 5-10g, Radix Salviae Miltiorrhizae 10-15g, Radix Rehmanniae 10-20g, Stigma Maydis 8-15g, Rhizoma Anemarrhenae 3-6g, Fructus Lycii 10-20g, Cortex Cinnamomi 10-15g, mixed It is standby that conjunction is ground into coarser powder；Above-mentioned coarser powder gauze is packed tightly into middle medicated bag, puts in container, add 1500-2500 milliliter and steam Evaporate wine to soak, place 1 year at the cool place place of being dried after container is sealed, middle medicated bag is discarded and i.e. obtains health promoting wine.

2. the method for claim 1, it is characterised in that in described step B, adds 0.035-0.05g/100ml pectin Enzyme is clarified, enzymolysis 60-80min at 40-50 DEG C.

3. the method for claim 1, it is characterised in that in described step C, the consumption of activated carbon is by weight for 1- 3%, bleaching temperature 70-80 DEG C, bleaching time 60-100min.

4. the method for claim 1, it is characterised in that in described step D, being diluted to concentration is 20-22%, regulates PH It is worth to 5.5-6.5.

5. the method for claim 1, it is characterised in that in described step E, the concentration of the Angel Yeast after activation is 0.1-0.2g/L, fermentation temperature 15-20 DEG C, the time is 7-10 days.

6. the method for claim 1, it is characterised in that in described step F, fermentation temperature 15-20 DEG C, fermentation time is 20-25 days.