CN111234994A - Preparation method of health wine - Google Patents
Preparation method of health wine Download PDFInfo
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- CN111234994A CN111234994A CN202010168240.8A CN202010168240A CN111234994A CN 111234994 A CN111234994 A CN 111234994A CN 202010168240 A CN202010168240 A CN 202010168240A CN 111234994 A CN111234994 A CN 111234994A
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- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The invention discloses a preparation method of health care wine, which is characterized in that 15-30g of cistanche, 5-10g of ginseng, 10-30g of medlar, 10-30g of mulberry, 5-15g of dogwood and 10-30g of rhizoma polygonati are respectively crushed into 50 meshes of powder and mixed to obtain a mixture, and the water content of the mixture is adjusted to 65%; sterilizing at 100 deg.C for 30 min; cooling to 24-26 deg.C; inoculating 8-10% of composite bacteria starter; slowly fermenting at 25 + -1 deg.C for 12-15 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material; soaking the fermented material in wine, and emulsifying to obtain emulsified wine solution; breaking the wall of the emulsified liquor by using pressure difference under the conditions of low pressure of 4MPa-6MPa and high pressure of 20MPa-22MPa, and extracting to obtain extract liquor; centrifuging the extractive solution, aging the centrifugate at 60 deg.C for 1 week, and cooling to-2 deg.C for 1 week; filtering the cold-stored separation solution at-2 deg.C with 0.8 μm and 0.45 μm nuclear membrane microporous filter; performing instant pasteurization on the filtrate at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health wine.
Description
Technical Field
The invention relates to the field of health-care wine, in particular to a preparation method of health-care wine.
Background
With the improvement of national living standard and the requirement of healthy development, nutrition and health become the general pursuit of people, the immunity and disease resistance of human body are improved, the basic elements for guaranteeing the health of people are provided, and particularly after the epidemic situation of 'new coronary pneumonia' around 2020 spring festival occurs, the concept of life habit and immunity improvement of people is greatly changed, so that people can realize the importance of ordinary health care and immunity enhancement. From the dietary habits of people in China, the trend of increasing diversification of dietary nutrition is inevitable development, and certainly, the drinking habits of people are changed, so that people can obtain nutrition supplement and body regulation in the pleasure of drinking, and the method is a favorable prospect for researching and developing wine products with nutrition and health care functions, and guides people to consume and guide nutritional and health-care wine products from the drinking habits, so that people can benefit from health care effects through the way of drinking. The invention also applies for a 'health care wine' on the same day, which is prepared by the following raw materials by weight: 15-30g of cistanche, 5-10g of ginseng, 10-30g of medlar, 10-30g of mulberry, 5-15g of dogwood, 10-30g of rhizoma polygonati and 1000g of white spirit, and the preparation method comprises the steps of cleaning the traditional Chinese medicinal materials, drying, crushing into 45-mesh powder, soaking the medicinal powder in edible ethanol with the content of 75%, carrying out solid-liquid separation, adding water into the medicinal residues, boiling and extracting for 2 times, combining the water-boiling extract, adding the ethanol after soaking the ethanol extract, continuing to concentrate into extract when the extract is concentrated into a thin paste state, then adding the extract into 1000g of the wine, stirring uniformly, sealing and aging, carrying out microfiltration and subpackaging to obtain the health-care wine product. Although the invention has a creative breakthrough in the preparation process compared with the prior known technology, the invention aims to achieve the advantages of more fully or completely extracting the beneficial ingredients of the contained Chinese medicinal materials, and the like, and is particularly suitable for industrial production, but also has the defects of complex process and heavier product color. However, the preparation of the molecular health care wine containing the traditional Chinese medicinal material components is a breakthrough in the field of health care wine products, has the advantages of fast product absorption, stable quality and the like, and creatively applies a low-temperature extraction technology to maximally retain the efficacy of the traditional Chinese medicines contained in the health care wine.
Disclosure of Invention
The invention provides a preparation method of health care wine under the background.
In order to realize the purpose of the invention, the following technical scheme is adopted:
the preparation method of the health wine is characterized by comprising the following process steps:
respectively crushing 15-30g of cistanche, 5-10g of ginseng, 10-30g of wolfberry fruit, 10-30g of mulberry, 5-15g of dogwood and 10-30g of sealwort into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating a composite bacteria starter, wherein the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; the composite bacteria leaven accounts for 8-10% (by weight) of the mixture; slowly fermenting at 25 + -1 deg.C for 12-15 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding wine into the mixture fermented material obtained in the step one for soaking and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa-6MPa and high pressure of 20MPa-22MPa, and extracting to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after cold storage in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
The amount of the wine added in the step (II) is 5-10 times of the mixture, the soaking temperature is 30-35 ℃, and the soaking time is 24 hours.
The solvent extracted in the step (III) is the normal-temperature homogeneous wine with the same times in the step (II).
The wine in the steps (I) and (II) is any one of the existing yellow wine, grape wine, white spirit or edible alcohol sold in the market.
The white spirit is any one of faint scent white spirit, strong scent white spirit, Maotai-flavor white spirit, rice-flavor white spirit, complex-flavor white spirit or mixed-flavor white spirit.
Cistanchis herba is dry succulent stem with scaly leaf of Cistanchis herba Deserticola y.c.Ma or Cistanche tubulosa (Schrenk) Wight of Orobanchaceae. The product has hormone-like effect, and has effects in regulating gastrointestinal function, enhancing immunity, delaying aging, resisting senile dementia, and relieving fatigue. Cistanchis herba is sweet, salty and warm in nature. It enters kidney and large intestine meridians. Has effects in invigorating kidney yang, nourishing blood and essence, and loosening bowel to relieve constipation. It is commonly indicated for kidney yang deficiency, essence and blood deficiency, impotence, infertility, soreness and weakness of waist and knees, weakness of tendons and bones, constipation due to intestinal dryness.
Ginseng, which is the dried root and rhizome of Panax ginseng C.A.Mey.
The product has effects in enhancing immunity, relieving fatigue, resisting stress, improving cardiac function, lowering blood sugar, regulating blood lipid, stimulating appetite, promoting protein synthesis, delaying aging, improving memory, promoting sex hormone function, promoting hematopoiesis, and resisting tumor.
Ginseng is sweet in nature, slightly bitter in taste and slightly warm in nature. It enters spleen, lung, heart and kidney meridians. Has the functions of invigorating primordial qi, restoring pulse, relieving depletion, invigorating spleen, benefiting lung, promoting fluid production, nourishing blood, tranquilizing, and improving intelligence. It is used for treating asthenia, collapse, cold limbs, weak pulse, spleen deficiency, anorexia, lung deficiency, cough, asthma, body fluid deficiency, thirst, internal heat, diabetes, deficiency of both qi and blood, asthenia, palpitation, insomnia, sexual impotence, and cold womb.
Fructus Lycii is dried mature fruit of Lycium barbarum L. of Solanaceae.
The product has effects in enhancing immunity, delaying aging, resisting liver injury, lowering blood sugar, improving retinopathy, regulating blood lipid, and relieving fatigue.
Wolfberry fruit is sweet in nature and mild in taste. It enters liver and kidney meridians. Has the functions of nourishing liver and kidney, replenishing vital essence and improving eyesight. Can be used for treating consumptive disease and essence deficiency, soreness of waist and knees, giddiness and tinnitus, sexual impotence and nocturnal emission, internal heat and thirst, blood deficiency and sallow complexion, blurred vision, etc.
Mulberry, mulberry, Morusalba L.
The product has effects in delaying aging, enhancing immunity, lowering blood sugar, regulating blood lipid, and relieving fatigue.
Mulberry is sweet, sour and cold in nature and taste. It enters heart, liver and kidney meridians. Has the functions of nourishing yin, enriching blood, promoting the production of body fluid and moistening dryness. Can be used for treating liver and kidney yin deficiency, giddiness tinnitus, cardiopalmus insomnia, early white beard and hair, body fluid consumption thirst, internal heat diabetes, and constipation due to intestinal dryness.
Cornus officinalis, which is dried mature pulp of Cornus officinalis Sieb.et Zncc.
The product has effects in lowering blood sugar, resisting arrhythmia, and regulating immunity.
Cornus officinalis is sour, astringent and slightly warm in nature. It enters liver and kidney meridians. Has the functions of tonifying liver and kidney, inducing astringency and relieving depletion. Can be used for treating vertigo, tinnitus, soreness of waist and knees, sexual impotence, spermatorrhea, enuresis, frequent micturition, metrorrhagia, leukorrhagia, sweating, internal heat, and diabetes.
The specific implementation mode is as follows:
according to the technical scheme of the invention, the following embodiments are further explained:
1.1 taking 15g of cistanche deserticola, 5g of ginseng, 10g of medlar, 10g of mulberry, 5g of dogwood and 10g of rhizoma polygonati by weight, respectively crushing into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating a composite bacteria starter, and uniformly stirring, wherein the composite bacteria starter is prepared from saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1 proportion of 4.4g of composite leaven; slowly fermenting at 25 + -1 deg.C for 12 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
1.2 adding 550g of yellow wine into the mixture fermentation material, soaking for 24 hours at the temperature of 35 ℃, and emulsifying to obtain emulsified wine liquid;
1.3 under the conditions of low pressure of 4MPa and high pressure of 20MPa, breaking the wall of the emulsified liquor by using pressure difference, adding 550g of yellow wine, and extracting at normal temperature to obtain extract liquor;
1.4 centrifugally separating the obtained extract, aging the centrifugate for 1 week at the temperature of 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
1.5, filtering the separated liquid after cold storage at the temperature of minus 2 ℃ by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores to obtain filtrate;
1.6 carrying out thin plate heat exchange for 90 ℃ and 8s to pasteurize instantly, and canning to obtain the health-care yellow wine product.
In specific industrial production, according to the above embodiment, the raw and auxiliary materials can be added in the material according to the production requirement, and different base wines such as wine, white spirit and the like can be prepared into different wines according to the production requirement.
The invention has the beneficial effects that:
1. according to the process, the traditional Chinese medicinal materials are artificially inoculated with the efficient compound bacteria starter and slowly fermented at about 25 ℃, so that the bacterial reproduction is vigorous, biochemical reaction in the metabolic process can be facilitated, various organic nutritional ingredients such as mycoprotein, lactic acid, lactein, liposome, various vitamins, lipid aromatic substances and the like can be effectively generated, and the special nutrition and flavor of the medicinal material fermented product can be improved.
2. The product has pure color, rich and soft fragrance and better flavor.
3. The health-care wine formula combines six raw materials of cistanche, ginseng, medlar, mulberry, dogwood and sealwort together to play a role of supplementing each other, has the main effects of enhancing human immunity, eliminating fatigue, regulating blood sugar and blood fat, and is beneficial to improving human immunity and maintaining cardiovascular health. People can benefit from the efficacy of maintaining health in the process of habitual drinking.
4. The preparation process of the invention is that all raw materials are firstly fermented by compound bacteria, then soaked by warm wine, emulsified and mixed evenly, and then cell wall breaking extraction is carried out, thus the effective components can be extracted to the maximum extent.
5. The health wine prepared by the invention can select different base wines such as yellow wine, grape wine, white spirit or edible alcohol as wine bases according to the habitual drinking requirements of people, can make the product diversified, and meets the requirements of different people.
6. The process of the invention firstly adopts the compound bacteria fermentation of the traditional Chinese medicine, the centrifugal wine liquid after extraction is treated by heat preservation at 60 ℃ for 1 week by combining the post-stage process, then the temperature is regulated to be below 2 ℃ for one week, the nutrition effect of the wine is improved by the fermentation process, and the nutritional ingredients of the medicinal materials are extracted to the maximum extent by the post-stage wall breaking, emulsification, extraction and high-low temperature difference treatment, meanwhile, the prepared wine is better associated, the wine body is mellow, smooth and soft in taste, the irritation and foreign flavor are eliminated, the fragrance of various medicines is really realized, the feeling of drinking the traditional Chinese medicine is not generated when people drink the tonic wine, and the effect of the traditional Chinese medicine is achieved.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
A health wine is prepared by:
firstly, respectively crushing 50g of cistanche, 50g of ginseng, 100g of wolfberry fruit, 100g of mulberry, 50g of dogwood and 100g of rhizoma polygonati into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; and (2) inoculating 44g of a composite bacterial starter, uniformly stirring, wherein the composite bacterial starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting at 25 + -1 deg.C for 12 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
adding 5500g of yellow wine into the mixture fermented material obtained in the step (one), soaking for 24 hours at the temperature of 35 ℃, and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 20MPa, adding 5500g of yellow wine, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 2
A health wine is prepared by:
firstly, respectively crushing 225g of cistanche, 75g of ginseng, 200g of medlar, 200g of mulberry, 100g of dogwood and 200g of rhizoma polygonati into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating 90g of composite bacterial starter, uniformly stirring, wherein the composite bacterial starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 13 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5000g of yellow wine into the mixture fermented material obtained in the step one, soaking for 24 hours at the temperature of 30 ℃, and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 5MPa and high pressure of 21MPa, adding 5000g of yellow wine, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 3
A health wine is prepared by:
respectively pulverizing 300g of cistanche, 100g of ginseng, 300g of wolfberry fruit, 300g of mulberry, 150g of dogwood and 300g of rhizoma polygonati into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; 145g of composite bacteria starter is inoculated and uniformly stirred, and the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 15 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 7250g of strong aromatic white spirit into the mixture fermented material obtained in the step one, soaking for 24 hours at the temperature of 30 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 6MPa and high pressure of 22MPa, adding 7250g of strong aromatic white spirit, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 4
A health wine is prepared by:
respectively pulverizing 300g of cistanche, 100g of ginseng, 300g of wolfberry fruit, 300g of mulberry, 150g of dogwood and 300g of rhizoma polygonati into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; 145g of composite bacteria starter is inoculated and uniformly stirred, and the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 15 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 14500g of strong aromatic white spirit into the mixture fermented material obtained in the step one, soaking for 24 hours at the temperature of 30 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 22MPa, adding 14500g of strong aromatic Chinese liquor, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 5
A health wine is prepared by:
taking 150g of cistanche, 50g of ginseng, 100g of wolfberry fruit, 100g of mulberry, 50g of dogwood and 100g of rhizoma polygonati by weight, respectively crushing into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; 49.5g of composite bacteria starter is inoculated and evenly stirred, and the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting at 25 + -1 deg.C for 12 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5500g of grape wine into the mixture fermentation material obtained in the step one, soaking for 24 hours at the temperature of 30 ℃, and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 5MPa and high pressure of 20MPa, adding 5500g of wine, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 6
A health wine is prepared by:
firstly, respectively crushing 225g of cistanche, 75g of ginseng, 200g of medlar, 200g of mulberry, 100g of dogwood and 200g of rhizoma polygonati into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating 80g of composite bacteria starter, and uniformly stirring, wherein the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 13 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5000g of grape wine into the mixture fermentation material obtained in the step one, soaking for 24 hours at the temperature of 35 ℃, and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 21MPa, adding 5000g of wine, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 7
A health wine is prepared by:
respectively pulverizing 300g of cistanche, 100g of ginseng, 300g of wolfberry fruit, 300g of mulberry, 150g of dogwood and 300g of rhizoma polygonati into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; 130.5g of composite bacterial starter is inoculated and evenly stirred, and the composite bacterial starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 15 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 14500g of Maotai-flavor liquor into the mixture fermented material obtained in the step one, soaking for 24 hours at 35 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 22MPa, adding 14500g of Maotai-flavor liquor, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 8
A health wine is prepared by:
firstly, respectively crushing 225g of cistanche, 75g of ginseng, 200g of medlar, 200g of mulberry, 100g of dogwood and 200g of rhizoma polygonati into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating 90g of composite bacterial starter, uniformly stirring, wherein the composite bacterial starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting at 25 + -1 deg.C for 14 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5000g of Maotai-flavor liquor into the fermented mixture obtained in the step one, soaking for 24 hours at 33 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 6MPa and high pressure of 20MPa, adding 5000g of Maotai-flavor liquor, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 9
A health wine is prepared by:
firstly, respectively crushing 225g of cistanche, 75g of ginseng, 200g of medlar, 200g of mulberry, 100g of dogwood and 200g of rhizoma polygonati into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; and (2) inoculating 85g of a composite bacterial starter, uniformly stirring, wherein the composite bacterial starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 13 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 10000g of fen-flavor liquor into the mixture fermented material obtained in the step one, soaking for 24 hours at 32 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 5MPa and high pressure of 21MPa, adding 10000g of fen-flavor liquor, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 10
A health wine is prepared by:
taking 150g of cistanche, 50g of ginseng, 100g of wolfberry fruit, 100g of mulberry, 50g of dogwood and 100g of rhizoma polygonati by weight, respectively crushing into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating 55g of composite bacteria starter, uniformly stirring, wherein the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 13 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5500g of fen-flavor liquor into the fermented mixture obtained in the step one, soaking for 24 hours at 32 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 20MPa, adding 5500g of fen-flavor liquor, and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 11
A health wine is prepared by:
respectively pulverizing 300g of cistanche, 100g of ginseng, 300g of wolfberry fruit, 300g of mulberry, 150g of dogwood and 300g of rhizoma polygonati into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; 145g of composite bacteria starter is inoculated and uniformly stirred, and the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 15 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 14500g of deodorized edible alcohol with the content concentration of 42% (V/V) into the mixture fermentation material obtained in the step one, soaking for 24 hours at 32 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 22MPa, adding 14500g of deodorized edible alcohol with the content concentration of 42 percent (V/V), and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Example 12
A health wine is prepared by:
taking 150g of cistanche, 50g of ginseng, 100g of wolfberry fruit, 100g of mulberry, 50g of dogwood and 100g of rhizoma polygonati by weight, respectively crushing into 50-mesh powder, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating 55g of composite bacteria starter, uniformly stirring, wherein the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; slowly fermenting for 13 days at the fermentation temperature of 25 +/-1 ℃; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding 5500g of deodorized edible alcohol with the content concentration of 38% (V/V) into the mixture fermentation material obtained in the step one, soaking for 24 hours at 32 ℃, and emulsifying to obtain emulsified liquor;
thirdly, breaking the wall of the emulsified wine liquid obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa and high pressure of 20MPa, adding 5500g of deodorized edible alcohol with the content concentration of 38 percent (V/V), and extracting at normal temperature to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after being stored in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
Claims (4)
1. The preparation method of the health wine is characterized by comprising the following process steps:
respectively crushing 15-30g of cistanche, 5-10g of ginseng, 10-30g of wolfberry fruit, 10-30g of mulberry, 5-15g of dogwood and 10-30g of sealwort into 50-mesh powder by weight, mixing to obtain a mixture, and adjusting the water content of the mixture to 65 percent by weight by using purified water; placing into a fermentation tank, and sterilizing at 100 deg.C for 30 min; sterilizing, and cooling to 24-26 deg.C; inoculating a composite bacteria starter, wherein the composite bacteria starter is prepared by mixing saccharomyces cerevisiae and lactobacillus plantarum according to the weight ratio of 1: 1, compounding in proportion; the composite bacteria leaven accounts for 8-10% (by weight) of the mixture; slowly fermenting at 25 + -1 deg.C for 12-15 days; taking out the fermented material, and performing microwave drying to obtain a mixture fermented material;
secondly, adding wine into the mixture fermented material obtained in the step one for soaking and emulsifying to obtain emulsified wine liquid;
thirdly, breaking the wall of the emulsified liquor obtained in the second step by using pressure difference under the conditions of low pressure of 4MPa-6MPa and high pressure of 20MPa-22MPa, and extracting to obtain extract liquor;
fourthly, centrifugally separating the extract liquid obtained in the third step, aging the centrifugal liquid for 1 week under the condition that the temperature is controlled to be 60 ℃, and then reducing the temperature to-2 ℃ for 1 week;
fifthly, filtering the separation liquid after cold storage in the step four by adopting 0.8 mu m and 0.45 mu m nuclear membrane micropores at the temperature of-2 ℃ to obtain filtrate;
and sixthly, performing instant pasteurization on the filtrate obtained in the step five at 90 ℃ for 8 seconds by adopting thin plate heat exchange, and canning to obtain the health-care wine.
2. The process for preparing a health wine according to claim 1, wherein the amount of wine added in the step (two) is 5-10 times of the amount of the mixture, the soaking temperature is 30-35 ℃, and the soaking time is 24 hours.
3. The method for preparing health wine according to claim 1, wherein the solvent extracted in the step (three) is normal temperature homogeneous wine in the same amount in the step (two).
4. The method for preparing the health wine according to claim 1, wherein the wine is any one of commercially available yellow wine, white spirit or edible alcohol; the white spirit is any one of faint scent white spirit, strong scent white spirit, Maotai-flavor white spirit, rice-flavor white spirit, complex-flavor white spirit or mixed-flavor white spirit.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112574840A (en) * | 2020-12-29 | 2021-03-30 | 江苏白佛龙生物科技有限公司 | Brewing method of cistanche health-care wine |
| CN114225468A (en) * | 2021-11-24 | 2022-03-25 | 上海中药创新成果转化中心有限公司 | Process for brewing and ultrasonic extracting compound Chinese medicine |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112574840A (en) * | 2020-12-29 | 2021-03-30 | 江苏白佛龙生物科技有限公司 | Brewing method of cistanche health-care wine |
| CN114225468A (en) * | 2021-11-24 | 2022-03-25 | 上海中药创新成果转化中心有限公司 | Process for brewing and ultrasonic extracting compound Chinese medicine |
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