CN105886302A - Method for preparing healthcare wine from preserved fruit processing waster sugary liquor - Google Patents
Method for preparing healthcare wine from preserved fruit processing waster sugary liquor Download PDFInfo
- Publication number
- CN105886302A CN105886302A CN201610389591.5A CN201610389591A CN105886302A CN 105886302 A CN105886302 A CN 105886302A CN 201610389591 A CN201610389591 A CN 201610389591A CN 105886302 A CN105886302 A CN 105886302A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- wine
- liquor
- temperature
- vol
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/33—Cactaceae (Cactus family), e.g. pricklypear or Cereus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/52—Juglandaceae (Walnut family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/537—Salvia (sage)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8964—Anemarrhena
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610389591.5A CN105886302A (en) | 2016-06-03 | 2016-06-03 | Method for preparing healthcare wine from preserved fruit processing waster sugary liquor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610389591.5A CN105886302A (en) | 2016-06-03 | 2016-06-03 | Method for preparing healthcare wine from preserved fruit processing waster sugary liquor |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105886302A true CN105886302A (en) | 2016-08-24 |
Family
ID=56709854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610389591.5A Pending CN105886302A (en) | 2016-06-03 | 2016-06-03 | Method for preparing healthcare wine from preserved fruit processing waster sugary liquor |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105886302A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107523459A (en) * | 2017-09-12 | 2017-12-29 | 广西田阳嘉佳食品有限公司 | A kind of method for producing preserved fruit and fruit wine simultaneously with citrine fruit |
CN109222034A (en) * | 2018-09-18 | 2019-01-18 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of banana flowers Baoshang material and preparation method thereof |
EP3482640A1 (en) * | 2017-11-10 | 2019-05-15 | Lost County, Inc. | Cannabis infused beverages |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104000137A (en) * | 2014-05-28 | 2014-08-27 | 沃林(青岛)食品有限公司 | Method for decoloring waste sugar liquid generated by dried fruit processing |
-
2016
- 2016-06-03 CN CN201610389591.5A patent/CN105886302A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104000137A (en) * | 2014-05-28 | 2014-08-27 | 沃林(青岛)食品有限公司 | Method for decoloring waste sugar liquid generated by dried fruit processing |
Non-Patent Citations (2)
Title |
---|
陈洁兰等: "甘薯果脯废糖液果胶酶澄清及活性炭脱色工艺研究", 《食品工业科技》 * |
高振鹏等: "果脯加工废糖液发酵猕猴桃酒的工艺研究", 《农产品加工·学刊》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107523459A (en) * | 2017-09-12 | 2017-12-29 | 广西田阳嘉佳食品有限公司 | A kind of method for producing preserved fruit and fruit wine simultaneously with citrine fruit |
EP3482640A1 (en) * | 2017-11-10 | 2019-05-15 | Lost County, Inc. | Cannabis infused beverages |
CN109222034A (en) * | 2018-09-18 | 2019-01-18 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of banana flowers Baoshang material and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106244372B (en) | Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof | |
CN103013739A (en) | Dioscorea opposite wine and technology for making same | |
CN1871932A (en) | Method for preparing climbing fig seed glue and gel powder of climbing fig seed glue | |
CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
CN104489801A (en) | Preparation method of kelp health-care drink | |
CN102511590A (en) | Pueraria blueberry herbal tea with hangover alleviating and decanting effects and preparing method thereof | |
CN110951563B (en) | Brewing method of herbal wine | |
CN103865719A (en) | Astragalus membranaceus health wine and preparation method thereof | |
CN104877876A (en) | Mulberry black rice wine and making method thereof | |
CN108660039A (en) | The preparation process of matrimony vine alcoholic drink mixed with fruit juice and matrimony vine alcoholic drink mixed with fruit juice | |
CN110923096A (en) | Fermented wine, distilled wine and fruit wine of large hawthorn fruit and preparation method thereof | |
CN105886302A (en) | Method for preparing healthcare wine from preserved fruit processing waster sugary liquor | |
KR101180111B1 (en) | Manufacturing method of grain syrup using pear | |
CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
CN108719941A (en) | The method to be made soy sauce using olive fruit juice | |
CN111704974A (en) | Making process of five-flavor gastrodia elata yellow wine with multiple health-care functions | |
CN107254385A (en) | A kind of water and soil conservation seeds fruit is Wild Jujube wine of raw material and preparation method thereof | |
CN104789436A (en) | Rose flower and fruit red vinegar and preparation method thereof | |
CN104971295B (en) | A kind of Chinese medicine composition and its application in preparing sargassum fusifome nutritious lotus seed wine | |
CN105861266A (en) | Strawberry and mulberry composite rice vinegar and preparation method thereof | |
CN106753970A (en) | Poria cocos health fruit wine and preparation method thereof | |
CN112143600A (en) | Herbal lotus flower wine and brewing method thereof | |
CN102311901B (en) | Health-care low-alcohol-volume nutritional yellow wine with fruit fragrance | |
CN110934245A (en) | Honey composite health-care solid beverage and preparation method thereof | |
CN105802824A (en) | Method for preparing liqueur by waste sugary liquor generated in preserved fruit processing |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160824 |