CN1769414A - Edible cactus wine and its brewing method - Google Patents
Edible cactus wine and its brewing method Download PDFInfo
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- CN1769414A CN1769414A CN 200410065258 CN200410065258A CN1769414A CN 1769414 A CN1769414 A CN 1769414A CN 200410065258 CN200410065258 CN 200410065258 CN 200410065258 A CN200410065258 A CN 200410065258A CN 1769414 A CN1769414 A CN 1769414A
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Abstract
Disclosed is an edible cactus wine prepared from fresh juice of edible cactus or/and sucrose or amylaceum or syrup as the raw material through fermentation, during the fermentation, enzymes can also be charged with the yeast, wherein the enzymes can be pectic enzyme, pulp enzyme or polysaccharidase.
Description
One, technical field
The present invention relates to a kind of wine and manufacture method of brewageing with special vegetable thereof, specifically a kind of edible cactus wine and brew method thereof.
Two, background technology
Present domestic drinks market mainly contains liquor, beer and fruit wine, its propensity to consume is that the direction towards nutritive health-care develops, the effect that just has the prevention cardiovascular and cerebrovascular diseases such as red wine, but it is still rare to have nutrient health-care function wine at present in the alcohol product, and the common medicinal liquor that mostly is with vegetable Chinese herbal medicine or animal herbal medicine immersion, this wine is except that outward appearance is bad, the local flavor of its wine body, style do not meet the human consumer yet and drink custom, that have even painstakingly pursue medical functions, thus the demand of health, health care ignored.
02112657.7 all disclosing with the Radix Dauci Sativae with JP3210172A is the wine of raw material brew, CN1077741A discloses the beer with the Radix Dauci Sativae brew, CN1194302A discloses with the mountain juice---and the wine of Radix Dauci Sativae juice brew does not retrieve with edible Radix et Caulis Opuntiae Dillenii brew wine.
Opuntia milpa alta haw is a kind of vegetables, Mexico, the South Africa U.S., Italy, Portugal, colorimetric row, Colombia, Argentina are the main product states of edible Radix et Caulis Opuntiae Dillenii, wherein, Mexico's edible Radix et Caulis Opuntiae Dillenii output ranks first in the world, according to statistics, the output of edible Radix et Caulis Opuntiae Dillenii accounts for the first five position of domestic greengrocery output.
The opuntia milpa alta haw kind was introduced domestic by Mexico in 1998 by national Ministry of Agriculture high quality agricultural products development centre, nutritive ingredient is very abundant, contains the plurality kinds of health care material.Measure through agricultural product quality supervision and inspection center of the Ministry of Agriculture, per 100 gram fresh weights contain protein 3.3 grams, soluble sugar 1.2 grams, fat 0.1 gram.Contain 17 seed amino acids, multiple important amino acid contents is abundant, and for example: per 100 gram fresh weight Root and stem of Cholla contain 59.53 milligrams in L-glutamic acid, 23.75 milligrams of Histidines, 5.16 milligrams of arginase 12s, 26.88 milligrams of L-Ala, 22.50 milligrams in tyrosine, 29.06 milligrams of Xie Ansuans, 36.14 milligrams of leucines, 22.19 milligrams of Isoleucines, 20.94 milligrams of phenylalanines, 18.28 milligrams of Methionins.With tyrosine is example, and its content exceeds tens times than cabbage, romaine lettuce, cucumber.From contained basic nutrition composition as can be seen, opuntia milpa alta haw is low in calories, high nutrition special vegetable.
Opuntia milpa alta haw contains multiple organic acid, and wherein per 100 gram fresh weights contain 0.137 milligram of citric acid, and 0.281 milligram of oxysuccinic acid, two kinds of organic acid contents compare higher, but do not detect oxalic acid, and this is of value to the absorption of human body to calcium.
The more important thing is that opuntia milpa alta haw contains abundant health care biologically active substance, food fibre and oligose.After measured, per 100 gram fresh weights contain 0.45 gram food fibre.The food fibre important physiological function for people understand, showed a lot of special roles in recent years, and diseases such as prevention colorectal carcinoma, constipation, coronary heart disease, hypertension, arteriosclerosis, diabetes are had obvious effect.Mucus in the edible Radix et Caulis Opuntiae Dillenii is pectin, oligose and proteinic complex body, per after measured 100 gram fresh weights contain pectin 4.21 grams, 2.57 milligrams of the poly-semi-lactosis of D, and these carbohydrates enter the human body large intestine, can be useful bifidus bacillus and utilize, active oligose also has the physiological function of food fibre.
Opuntia milpa alta haw contains abundant biological anti-oxidant and improves human immunological competence's material, as flavonoid, Polyphenols, alkaloid and biological polyoses etc., measurement result shows, per 100 gram fresh weight edible Radix et Caulis Opuntiae Dilleniies contain 173.8 milligrams of total flavoness, contain 247.8 milligrams of polyphenol, contain about 11.0 milligrams of alkaloid, contain 111.0 milligrams of biological polyoses.
The oxyradical that produces in the human body is human senility and the major reason of giving birth to various disease conditions.Increasing research data shows, some important geriatric disease are all owing to due to the oxidative damage.Oxyradical can directly have influence on protein, lipid, carbohydrate and DNA, and health is caused multiple harm.And antioxidant is not subjected to aspect the oxidative damage due to the free radical crucial effect is arranged at the protection human body.The edible celestial palm of Mi Bangta is rich in antioxidant Flavonoid substances and biological polyoses, can hypotensive, reducing blood-fat, hypoglycemic, can improve the human immunological competence, and can anticancer, the prevention cardiovascular and cerebrovascular diseases, senile-resistant efficacy is remarkable.
Opuntia milpa alta haw contains polyphenolic compound, belong to biological anti-oxidant together, the effect of reducing blood-fat is not only arranged, and can suppress multiple human body pathogenic micro-organism breeding, disease-resistant antiinflammation is arranged, to anti-ageing, anticancer, prevention cardio-cerebrovascular disease aspect demonstrates good effect equally.
Opuntia milpa alta haw also contains abundant trace element, as: calcium, potassium, iron, manganese etc., wherein per 100 gram fresh weight calcics have good calcium supplementing effect up to 452 milligrams to human body.
Three, summary of the invention
Edible cactus nutrient is very abundant, has health, nourishing function, but still uncomfortable as the vegetables human consumer, if brew wine into, then easily accepts for people.Edible cactus wine is exactly to be the wine of raw material brew with fresh edible Radix et Caulis Opuntiae Dillenii juice, and sugar degree is less in the bright Root and stem of Cholla sheet, for the sugar degree that increases liquor-making raw material can be added sucrose or glucose or one brew of syrup.Preferably sucrose.
The brew method of edible cactus wine comprises preparation and the fermentation and the aftertreatment of edible Radix et Caulis Opuntiae Dillenii juice, detailed process is exactly that fresh Root and stem of Cholla sheet cleans the back fragmentation, making beating, separate and obtain juice, to juice sterilization back inoculation fermentation, use brewer yeast or/and crust Yang Shi yeast ferments, after finishing, fermentation carries out aftertreatment, comprise and take off peculiar smell, ageing, filter and deepfreeze, it is characterized in that edible Radix et Caulis Opuntiae Dillenii juice adds enzyme fermentation together simultaneously at the adding zymic, the enzyme add-on is 0.5～2.5g/L, the yeast add-on is 0.1～0.5g/L, 20～30 ℃ of leavening temperatures, 8～12 days time.Described enzyme can be polygalacturonase, pulp enzyme, polysaccharidase, amylase, proteolytic enzyme, cellulase etc.The preferred pectin enzyme.
Preferred enzyme add-on 1.0～2.0g/L, yeast add-on 0.15～0.4g/L.22～28 ℃ of leavening temperatures, 9～10 days time.
As if adding the fermentation together of sucrose or glucose or syrup, its add-on is 15～30% (weight percents, down together) of juice amount, preferred 20～25%.
This edible cactus wine wine body is infused transparent clearly, and the outward appearance light green is glossy, and aroma is strong, mellow refreshing clean, wine degree 9～15%, sugar degree 2～22g/L, total acid＞4.4g/L, pH2～4.The present invention explores a new approach for the deep processing of edible Radix et Caulis Opuntiae Dillenii, edible Radix et Caulis Opuntiae Dillenii is turned to the nutrient health-care beverage type by the vegetables type, thereby widened the market of edible Radix et Caulis Opuntiae Dillenii.
Four, embodiment
Be example with brew wine degree 11 ± 0.5%, sugar degree 14～16g/L now, non-limiting examples is described below.
1, the preparation of edible Radix et Caulis Opuntiae Dillenii juice
Get the fresh palm sheet of opuntia milpa alta haw and clean the back fragmentation, further broken through hollander, obtain edible Radix et Caulis Opuntiae Dillenii juice with the squeezing partition method.
2, fermentation
(1), with edible Radix et Caulis Opuntiae Dillenii juice sterilization back inoculation fermentation, use commercially available brewer yeast and crust Yang Shi yeast co-fermentation, control amount of yeast 0.12～0.45g/L, add the polygalacturonase that enzyme work is 3600～3800U/g simultaneously, control enzyme content 0.8～2.2g/L was in 22～28 ℃ of condition bottom fermentations 9～12 days.After finishing, fermentation carries out aftertreatment.
(2), the one-level white sugar of adding about 20% in juice, then the sterilization, inoculation fermentation, use commercially available brewer yeast and crust Yang Shi yeast co-fermentation, control amount of yeast 0.3g/L, add the polygalacturonase that enzyme work is 3600～3800U/g simultaneously, control enzyme content 1.5g/L was in 24～26 ℃ of condition bottom fermentations 9～10 days.After finishing, fermentation carries out aftertreatment.
3, aftertreatment
(1) go out jar after fermentation is finished, this moment, wine had hardship, astringent taste, removed peculiar smell with gac or attapulgite absorption method, placed ageing simultaneously 2～3 days, to impel the slaking of wine.
(2) separate a little precipitation with filtration method earlier after the ageing, separate obtaining thorough, transparent clearly wine body again with 0.4～0.6 μ m pp membrane filtration.Wine degree 11 ± 0.5%, sugar degree 14～16g/L.
(3) filter the back in-5～-3 ℃ of condition deepfreezes 2～3 days.
(4) filling bottle, packing, warehouse-in.
Claims (8)
1, a kind of edible cactus wine is characterized in that: with the fresh Root and stem of Cholla juice wine that is the raw material brew.
2, wine according to claim 1 is characterized in that: with the wine of fresh Root and stem of Cholla juice and sucrose or glucose or syrup brew.
3, wine according to claim 1 and 2 is characterized in that: with the wine of fresh Root and stem of Cholla juice and sucrose brew.
4, a kind of brew method of edible cactus wine, comprise the preparation of edible Radix et Caulis Opuntiae Dillenii juice, with brewer yeast or/and crust Yang Shi yeast ferments and aftertreatment, it is characterized in that: edible Radix et Caulis Opuntiae Dillenii juice adds enzyme fermentation together simultaneously adding zymic; Enzyme add-on 0.5～2.5g/L, yeast add-on 0.1～0.5g/L, 20～30 ℃ of leavening temperatures, 8～12 days time; Described enzyme can be polygalacturonase, pulp enzyme, polysaccharidase, amylase, proteolytic enzyme, cellulase.
5, brew method according to claim 4 is characterized in that: enzyme add-on 1.0～2.0g/L, yeast add-on 0.15～0.4g/L under 22～28 ℃ of conditions, fermented 9～10 days.
6, according to claim 4 or 5 described brew methods, it is characterized in that: institute is enzyme-added to be polygalacturonase.
7, brew method according to claim 6 is characterized in that: add the fermentation together of 15～30% sucrose or glucose or syrup in juice.
8, brew method according to claim 7 is characterized in that: add the fermentation together of 20～25% sucrose in juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100652586A CN100351363C (en) | 2004-11-02 | 2004-11-02 | Edible cactus wine and its brewing method |
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| CNB2004100652586A CN100351363C (en) | 2004-11-02 | 2004-11-02 | Edible cactus wine and its brewing method |
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| CN1769414A true CN1769414A (en) | 2006-05-10 |
| CN100351363C CN100351363C (en) | 2007-11-28 |
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| CNB2004100652586A Expired - Fee Related CN100351363C (en) | 2004-11-02 | 2004-11-02 | Edible cactus wine and its brewing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
| CN102676340A (en) * | 2012-05-30 | 2012-09-19 | 贵州三农楮桃产业开发有限公司 | Enzyme and leaven joint brewing method for papermulberry fruit red wine |
| CN103509671A (en) * | 2013-09-10 | 2014-01-15 | 安徽省天旭茶业有限公司 | Fermentation-type cactus fruit juice tea wine production method |
| CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
| CN107603821A (en) * | 2017-10-31 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of micro- beer taste new type health-care liquor |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190480C (en) * | 2002-12-23 | 2005-02-23 | 刘作明 | Mibangta cactus wine and making process thereof |
-
2004
- 2004-11-02 CN CNB2004100652586A patent/CN100351363C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
| CN102676340A (en) * | 2012-05-30 | 2012-09-19 | 贵州三农楮桃产业开发有限公司 | Enzyme and leaven joint brewing method for papermulberry fruit red wine |
| CN102676340B (en) * | 2012-05-30 | 2014-01-15 | 贵州三农楮桃产业开发有限公司 | Enzyme and leaven joint brewing method for papermulberry fruit red wine |
| CN103509671A (en) * | 2013-09-10 | 2014-01-15 | 安徽省天旭茶业有限公司 | Fermentation-type cactus fruit juice tea wine production method |
| CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
| CN107603821A (en) * | 2017-10-31 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of micro- beer taste new type health-care liquor |
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| Publication number | Publication date |
|---|---|
| CN100351363C (en) | 2007-11-28 |
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