CN106221988B - A kind of functional health red wine containing Saussurea involucrata culture - Google Patents
A kind of functional health red wine containing Saussurea involucrata culture Download PDFInfo
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- CN106221988B CN106221988B CN201610832344.8A CN201610832344A CN106221988B CN 106221988 B CN106221988 B CN 106221988B CN 201610832344 A CN201610832344 A CN 201610832344A CN 106221988 B CN106221988 B CN 106221988B
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Abstract
The present invention relates to a kind of functional health red wines, has a kind of functional health red wine containing Saussurea involucrata culture, belong to functional health technical field of functional drink, be mainly prepared by the raw material of following mass fraction: 7 parts of Saussurea involucrata culture, 500 parts of red grape, 2 parts of amino acid, 1 part of niacinamide, 0.5 part of propolis liquid, 1 part of saccharomyces cerevisiae, 10 parts of fructus hordei germinatus, 2 parts of fruit powder of fermentation；The partial size of the Saussurea involucrata culture is 110-120nm.The composition of raw materials that this present invention passes through the traditional red wine of change, so that its nutritional ingredient and mouthfeel all obtained it is perfect, its mouthfeel can be received by most consumers, also have anti-aging to human body, whitening, improve immunity, hypoglycemic, reducing blood lipid, antineoplastic action.
Description
Technical field
The present invention relates to a kind of red wine, specially a kind of functional health red wine containing Saussurea involucrata culture belongs to functional health
Technical field of functional drink.
Background technique
With the rapid development of society and the continuous fierceness of competition, the pressure of people's carrying are more and more.People will more
More energy are put into cause, and very big pressure is subject, if not focusing on the exercise of body, are chronically at high-pressure work shape
State is easy to cause body vivo environment disorder, function decline, and immunity reduces, and all causes larger puzzlement to work, life.People
Or even the various discomforts of body being ignored, such as body is tired out, insomnia is apathetic.Red wine is that one kind has one in drinks
The drinks of fixed health-care effect, suitably drinks fine to human body, but red wine is more mellow, is very easy to be fascinated by.In addition, red wine
It is a kind of liquid generated under the action of saccharomyces cerevisiae (Saccharomyces cerevisiae Hansen) by red grape
Drinks, raw material is also only red grape, and this is a kind of, so the ingredient in red wine is also relatively simple, predominantly tartaric acid, citric acid,
The comparison of ingredients such as tannin, pigment and a small amount of sugar, flavones, polyphenol lack, and in mouthfeel, most people judges red wine
Only astringent taste, mouthfeel is bad, although consumer, which generally accepts red wine, has good health-care effect to human body, disappears to red wine
The amount of expense is still very low.In the fermentation process of red wine, to prevent microbiological contamination from fermentation being caused to fail, generallys use and be passed through SO2Method
It is sterilized, finished product is caused to have a small amount of SO2Residual.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of red wine for being added to Saussurea involucrata culture and fructus hordei germinatus, battalion
It forms point abundant, and has obtained the approval of most consumers without the astringent taste of red wine in mouthfeel.Technical solution of the present invention
As follows: a kind of functional health red wine containing Saussurea involucrata culture is prepared: Saussurea involucrata culture 7 by the raw material of following mass fraction
Part, 500 parts of red grape, 2 parts of amino acid, 1 part of niacinamide, 0.5 part of propolis liquid, 1 part of saccharomyces cerevisiae, 10 parts of fructus hordei germinatus, fermentation fruit
2 parts of powder；
The alcoholic strength of the red wine is 10-13 °；
The partial size of the Saussurea involucrata culture is 110-120nm；
The fermentation fruit powder is prepared as follows: 100 parts of fresh Cranberry, 200 parts of blueberry are twisted
It is broken, be added 150 parts of oligofructose thereto and carry out homogenized again, access 0.2 part of saccharomyces cerevisiae, the closed hair at 25-26 DEG C
Ferment 5-6 days；Tunning is freeze-dried, 100 meshes is smashed it through and ferments to obtain the final product fruit powder；
The functional health red wine containing Saussurea involucrata culture is prepared as follows:
(1) by after 500 parts of red grape band seeds and skin squeezing, SO is added according to the ratio of 70mg/L2After sterilizing, access wine brewing
0.2 part of yeast is uniformly mixed, and is sealed by fermentation 9 days at 20 °C, the product to ferment is precipitated, filters to obtain clarified solution
Ⅰ；
(2) by 5 portions of addition clarified solutions I of Saussurea involucrata culture, ultrasonic wave added is mixed, and is fermented 2 days at 8 DEG C after sealing, then
It adjusts the temperature to 4 DEG C to ferment 10 days, obtains clarified solution II；The saccharomyces cerevisiae is the available saccharomycete of this field conventional commercial
Although different saccharomyces cerevisiae growth curves are different, final fermentation gained red wines taste and quality without significant difference,
Influential on product quality is the temperature and time of the quantity of saccharomyces cerevisiae and fermentation, due to saccharomycete to the acidity of environment,
Pol and alcoholic strength have different tolerances, and the Saussurea involucrata culture of addition contains the substances such as flavones, chlorogenic acid, colchicin,
Have an impact to the growth of saccharomyces cerevisiae and miscellaneous bacteria, therefore saussurea involucrata training is added in the present invention during red grape carries out secondary fermentation
Object is supported, and secondary fermentation is divided into the fermentation process of two progress different number of days under the conditions of different temperature, is fermented in this way
To product bottom it is heavy have saccharomyces cerevisiae, and upper layer is clear and transparent wine liquid, is not in pollution microbes, hair in fermentation process
Ferment slowly or the appearance of abnormal conditions such as is not thorough.
(3) 10 portions of fructus hordei germinatus be added 40 parts of pure water, 2 parts of amino acid, 1 part of niacinamide be saccharified, filtered and boiled, is cold
But barley juice is obtained；Fructus hordei germinatus saccharification after product as later period saccharomyces cerevisiae fermentation carbon source and nitrogen source, therefore its be saccharified
The fermentation process influence in product group pairs of later period is very big, and fermentation process of the present invention joined Saussurea involucrata culture, Saussurea involucrata culture
In contain Saussurea Polysaccharide, the saccharification product with fructus hordei germinatus is collectively as the raw material of fermentation by saccharomyces cerevisiae, these raw materials are to whole production
The richness of product foam, the period of fermentation play a decisive role, for improve red wine in taste compound content, in conventional barley bud
It joined the higher amino acid of nitrogen content in saccharifying, participate in the enzyme digestion reaction of saccharification, generate small molecule nitrogen substance, still
Although finished product taste is abundant, there is a problem of bubble deficiency, inventor is by a large amount of trial and the study found that addition
The niacinamide of amino acid masses number half, can prevent nonenzymatic glycosylation of protein, can make protein in fructus hordei germinatus all into
Row enzymatic saccharification, in addition, niacinamide is typically used in cosmetics, has beauty to solve the problems, such as that product bubble is insufficient
White, anti-aging effect, is very beneficial to female consumer；
(4) clarified solution II that step (2) obtains, fermentation 2 parts of barley juice obtained with step (3) of fruit powder are mixed, addition
SO is added according to the ratio of 17mg/L in 2 parts of Saussurea involucrata culture, 0.5 part of propolis liquid2Sterilizing accesses 0.6 part of saccharomyces cerevisiae at 4 DEG C
Lower sealing and fermenting 7-8 days, obtains wine liquid；The research of the invention finds that by Saussurea involucrata culture and barley juice mixed fermentation, so that sterilizing
Process uses less amount of SO2, this step need to only be added according to 17mg/L, compared to addition 70mg/L, SO in step (1)2's
Usage amount substantially reduces, and bring technical effect is first is that cost reduces, second is that SO in finished product2Residual quantity it is low.The bee
Glue not only has antibacterial, anti-inflammatory, antipruritic, anti-oxidant, enhancing immune, hypoglycemic, reducing blood lipid, antineoplastic action, also has
There is certain viscosity, so that the soft mouth feel of red wine is fine and smooth.
(5) saccharomyces cerevisiae for being sunken to wine liquid bottom removing is obtained into the functional health red wine containing Saussurea involucrata culture.
Further, the alcoholic strength of the red wine is 12 °.
Further, the red grape is U.S. pleasure, PINOT NOIR, the contents of the two kind tannin of U.S. pleasure, PINOT NOIR compared with
Few, the bitter taste of final fermented product is lighter, therefore it is preferred that the two kinds.
Saussurea involucrata (Saussurea involucrate) is the distinctive rare Chinese herbal medicine in Xinjiang.Uygur medicine thinks that saussurea involucrata is mended
Kidney and promoting blood circulation, strengthening the bones and muscles, trophic nerve, dysregulation body fluid.Chinese medicine thinks, saussurea involucrata warming kidney and enhancing yang, expelling wind and eliminating dampness, clearing and activating the channels and collaterals.
The unique effects of saussurea involucrata are increasingly taken seriously, and clinic is mainly used for innate deficiency of YANG in the body, the rheumatism numbness pain of blood stasis resistance network, underbelly pain
Bitterly, the prevention and treatment of the illnesss such as irregular menstruation.Saussurea involucrata culture not only contain with active constituent similar in natural snow lotus, also have
There are comparable various pharmacological activity therewith.Its main pharmacological is analgesia, anti-inflammatory, antirheumatic；Inhibition platelet aggregation,
Reducing blood lipid improves blood circulation；There is adjustment effect to immune system；There are also anti-oxidant, anti-radiation and antifatigue etc. more simultaneously
The pharmacodynamic action of aspect.
Beneficial effects of the present invention are as follows:
(1) present invention is by changing the composition of raw materials of traditional red wine so that its nutritional ingredient and mouthfeel all obtained it is perfect,
Its mouthfeel can be received by most consumers, also have to human body anti-aging, whitening, improve immunity, hypoglycemic, reducing blood lipid,
Antineoplastic action；
(2) present invention combines high-end new function health care product Saussurea involucrata culture and traditional red wine together, and saussurea involucrata is cultivated
Object is used as raw material to ferment together with red grape, rather than Saussurea involucrata culture is simply mixed into the red wine fermented, this
The technical solution of sample makes the Saussurea Polysaccharide in Saussurea involucrata culture be fully used, in addition by traditional red wine secondary fermentation mistake
Journey is divided into two stages again, thus solve due to the addition bring fermentation of Saussurea involucrata culture carry out it is insufficient (wine liquid is muddy,
The problems such as alcoholic strength is insufficient, fermentation period is long) the technical issues of；And Saussurea involucrata culture is Nano grade, more utilizes absorption of human body.
(3) the fermentation fruit powder in inventive formulation is through fermentation by saccharomyces cerevisiae, tunning special taste, and will be in fruit powder
Substance is a variety of small-molecule substances through microbial metabolism, solves the problems, such as that natural fruit steamed dumpling with pork, mushrooms and bamboo shoots taste is bad, with single nutrient component；
(4) present invention assigns red wine also with the malt fragrance of beer, commonly there is whitening to make by being added in cosmetics
The saccharifying of protein is adjusted in ingredient niacinamide, niacinamide, it is made all to carry out enzymatic saccharification, the barley after saccharification
Bud and Saussurea Polysaccharide ferment together as the raw material of saccharomyces cerevisiae, to generate more carbon dioxide, overcome fermentation
The few problem of bubble caused by product carbon dioxide amount is insufficient, the bubble of red wine is abundant, cooperates viscosity component in propolis liquid again
So that bubble is fine and closely woven, abundant.
Specific embodiment
Further description of the technical solution of the present invention combined with specific embodiments below, but the present invention is not with any shape
Formula is limited to embodiment content.Test method described in embodiment is conventional method unless otherwise specified；Such as without special theory
Bright, the reagent and biomaterial commercially obtain.
Preparation fermentation fruit powder: 100 parts of fresh Cranberry, 200 parts of blueberry are rubbed, oligofructose is added thereto
150 parts carry out homogenized again, access 0.2 part of saccharomyces cerevisiae, sealed fermenting 6 days at 26 DEG C；Tunning is freezed
It is sieved with 100 mesh sieve after dry, pulverize up to fermentation fruit powder.
Embodiment 1
(1) by after 500 parts of red grape (U.S. is happy) band seeds and skin squeezing, SO is added according to the ratio of 70mg/L2After sterilizing, connect
Enter 0.2 part of saccharomyces cerevisiae to be uniformly mixed, be sealed by fermentation 9 days at 20 °C, the product to ferment is precipitated, filtered
Clarified solution I；
(2) it in the 5 portions of addition clarified solutions I of Saussurea involucrata culture for being 110nm by partial size, is mixed using the means of ultrasonic wave added
It is even, it is sealed at 8 DEG C and ferments 2 days, then adjust the temperature to 4 DEG C and ferment 10 days, obtain clarified solution II；
(3) 10 portions of fructus hordei germinatus be added 40 parts of pure water, 2 parts of amino acid, 1 part of niacinamide be saccharified, filtered and boiled, is cold
But barley juice is obtained to 8 DEG C；
(4) clarified solution II that step (2) obtains, fermentation 2 parts of barley juice obtained with step (3) of fruit powder are mixed, addition
SO is added according to the ratio of 17mg/L in 2 parts of Saussurea involucrata culture, 0.5 part of propolis liquid2Sterilizing accesses 0.6 part of saccharomyces cerevisiae at 4 DEG C
It is lower to be sealed by fermentation 7 days, obtain wine liquid；
(5) saccharomyces cerevisiae for being sunken to wine liquid bottom removing is obtained into the functional health red wine containing Saussurea involucrata culture, alcohol
Degree is 12 °.
Embodiment 2
(1) by after 500 parts of red grape (U.S. is happy) band seeds and skin squeezing, SO is added according to the ratio of 70mg/L2After sterilizing, connect
Enter 0.2 part of saccharomyces cerevisiae to be uniformly mixed, be sealed by fermentation 9 days at 20 °C, the product to ferment is precipitated, filtered
Clarified solution I；
(2) it in the 5 portions of addition clarified solutions I of Saussurea involucrata culture for being 120nm by partial size, is mixed using the means of ultrasonic wave added
It is even, it is sealed at 8 DEG C and ferments 2 days, then adjust the temperature to 4 DEG C and ferment 10 days, obtain clarified solution II；
(3) 10 portions of fructus hordei germinatus be added 40 parts of pure water, 2 parts of amino acid, 1 part of niacinamide be saccharified, filtered and boiled, is cold
But barley juice is obtained to 8 DEG C；
(4) clarified solution II that step (2) obtains, fermentation 2 parts of barley juice obtained with step (3) of fruit powder are mixed, addition
SO is added according to the ratio of 17mg/L in 2 parts of Saussurea involucrata culture, 0.5 part of propolis liquid2Sterilizing accesses 0.6 part of saccharomyces cerevisiae at 4 DEG C
It is lower to be sealed by fermentation 7 days, obtain wine liquid；
(5) saccharomyces cerevisiae for being sunken to wine liquid bottom removing is obtained into the functional health red wine containing Saussurea involucrata culture, alcohol
Degree is 13 °.
Embodiment 3
(1) by after 500 parts of red grape (U.S. is happy) band seeds and skin squeezing, SO is added according to the ratio of 70mg/L2After sterilizing, connect
Enter 0.2 part of saccharomyces cerevisiae to be uniformly mixed, be sealed by fermentation 9 days at 20 °C, the product to ferment is precipitated, filtered
Clarified solution I；
(2) it in the 5 portions of addition clarified solutions I of Saussurea involucrata culture for being 120nm by partial size, is mixed using the means of ultrasonic wave added
It is even, it is sealed at 8 DEG C and ferments 2 days, then adjust the temperature to 4 DEG C and ferment 10 days, obtain clarified solution II；
(3) 10 portions of fructus hordei germinatus be added 40 parts of pure water, 2 parts of amino acid, 1 part of niacinamide be saccharified, filtered and boiled, is cold
But barley juice is obtained to 8 DEG C；
(4) clarified solution II that step (2) obtains, fermentation 2 parts of barley juice obtained with step (3) of fruit powder are mixed, addition
SO is added according to the ratio of 17mg/L in 2 parts of Saussurea involucrata culture, 0.5 part of propolis liquid2Sterilizing accesses 0.6 part of saccharomyces cerevisiae at 4 DEG C
It is lower to be sealed by fermentation 7 days,
Obtain wine liquid；
(5) saccharomyces cerevisiae for being sunken to wine liquid bottom removing is obtained into the functional health red wine containing Saussurea involucrata culture, alcohol
Degree is 11 °.
Embodiment 4
The raw material and method that the present embodiment uses are same as Example 3, and difference is only that, step (2): is by partial size
In 5 portions of addition clarified solutions I of Saussurea involucrata culture of 120nm, is mixed using the means of ultrasonic wave added, be sealed at 8 DEG C and ferment
12 days.
Embodiment 5
The present embodiment is same as Example 3 using method, and difference is only that, not niacinamide-containing, i.e. step (3) in raw material:
40 parts of pure water, which are added, in 10 portions of fructus hordei germinatus, 2 parts of amino acid are saccharified, are filtered and are boiled, are cooled to 8 DEG C obtains barley juice.
Subjective appreciation is carried out to the functional health red wine containing Saussurea involucrata culture of five embodiments preparation of the invention, as a result
Such as the following table 1:
Table 1
In conclusion the method according to the invention and the red wine of formula preparation are in peony, transparent limpid, mouthfeel is smooth thin
It is greasy, soft, there is the mixing fragrance of malt and grape, bubble is abundant to be not easily broken, and embodiment 4 (secondary fermentation is once completed) is sent out
Ferment failure, alcoholic strength is insufficient, there are also sour tastes；5 bubble of embodiment and fragrance are insufficient, it can be seen that, it is prepared by the present invention red
Wine quality is good.
Embodiment 6
To 66, certain city resident progress pilot survey research in (32 years old or more, each half of men and women), drink for each person every day by
According to the red wine 100mL of the method preparation of embodiment 1,66 residents of control group (32 years old or more, each half of men and women) are daily the same as the moment
Between drink 100mL pure water, in 1 year record test group and control group physical condition, after 1 year as the result is shown: being occupied in test group
People's state of mind is generally fine, and immunity greatly improves；And there are 24 human bodies uncomfortable situation occur in control group: as conjunctivitis,
Diarrhea, joint discomfort, 8 people of women have the case where dysmenorrhea, and control group women complexion and complexion are obviously insufficient.
It should be appreciated that the above embodiments merely illustrate the technical concept and features of the present invention, its object is to allow be familiar with this
The personage of item technology can understand the contents of the present invention and be implemented, and it is not intended to limit the scope of the present invention, all
Equivalent change or modification made by Spirit Essence according to the present invention, should be covered by the scope of protection of the present invention.
Claims (3)
1. a kind of functional health red wine containing Saussurea involucrata culture, which is characterized in that be prepared as follows:
(1) by after 500 parts of red grape band seeds and skin squeezing, SO is added according to the ratio of 70mg/L2After sterilizing, saccharomyces cerevisiae is accessed
0.2 part is uniformly mixed, and is sealed by fermentation 9 days at 20 °C, the product to ferment is precipitated, filters to obtain clarified solution I；
(2) by 5 portions of addition clarified solutions I of Saussurea involucrata culture, ultrasonic wave added is mixed, and is fermented 2 days at 8 DEG C after sealing, then adjust
Temperature to 4 DEG C ferment 10 days, obtain clarified solution II；
(3) 10 portions of fructus hordei germinatus be added 40 parts of pure water, 2 parts of amino acid, 1 part of niacinamide be saccharified, filtered and boiled, cooled down
To barley juice；
(4) clarified solution II that step (2) obtains, fermentation 2 parts of barley juice obtained with step (3) of fruit powder are mixed, addition saussurea involucrata
SO is added according to the ratio of 17mg/L in 2 parts of culture, 0.5 part of propolis liquid2Sterilizing, 0.6 part of saccharomyces cerevisiae of access are close at 4 DEG C
Seal ferment 7-8 days, obtains wine liquid；
(5) saccharomyces cerevisiae for being sunken to wine liquid bottom removing is obtained into the functional health red wine containing Saussurea involucrata culture；
The alcoholic strength of the red wine is 10-13 °；
The partial size of the Saussurea involucrata culture is 110-120nm；
The fermentation fruit powder is prepared as follows: 100 parts of fresh Cranberry, 200 parts of blueberry are rubbed, to
It is wherein added 150 parts of oligofructose and carries out homogenized again, access 0.2 part of saccharomyces cerevisiae, the sealed fermenting 5-6 at 25-26 DEG C
It；Tunning is freeze-dried, 100 meshes is smashed it through and ferments to obtain the final product fruit powder.
2. a kind of functional health red wine containing Saussurea involucrata culture as described in claim 1, which is characterized in that the wine of the red wine
Precision is 12 °.
3. a kind of functional health red wine containing Saussurea involucrata culture as described in claim 1, which is characterized in that the red grape
For U.S. pleasure, PINOT NOIR.
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| CN100364458C (en) * | 2004-03-12 | 2008-01-30 | 钟耀富 | Propolis-contained grape wine without alcohol |
| CN101904887A (en) * | 2010-07-13 | 2010-12-08 | 大连普瑞康生物技术有限公司 | Application of Saussurea involucrata culture in food and anti-inflammatory analgesic medicine |
| CN102293377B (en) * | 2011-07-08 | 2013-04-24 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time that fruits and vegetables ferment |
| CN102277250A (en) * | 2011-07-14 | 2011-12-14 | 葛双铭 | Nourishing wine |
| CN103497855A (en) * | 2013-10-17 | 2014-01-08 | 陶杨杨 | Grape beer and making method thereof |
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Denomination of invention: A functional health red wine containing Saussurea involucrata culture Effective date of registration: 20200930 Granted publication date: 20190903 Pledgee: Dalian Xigang District Enterprise Credit Financing Guarantee Co., Ltd Pledgor: DALIAN PRACTICAL BIOTECHNOLOGY Co.,Ltd. Registration number: Y2020210000054 |
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