CN100489077C - Health care wine of Chinese magnoliaving and production technique thereof - Google Patents
Health care wine of Chinese magnoliaving and production technique thereof Download PDFInfo
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- CN100489077C CN100489077C CNB2005100099323A CN200510009932A CN100489077C CN 100489077 C CN100489077 C CN 100489077C CN B2005100099323 A CNB2005100099323 A CN B2005100099323A CN 200510009932 A CN200510009932 A CN 200510009932A CN 100489077 C CN100489077 C CN 100489077C
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- shizandra berry
- production technique
- health care
- schisandra chinensis
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Abstract
The present invention provides the production technique of shizandra berry healthy liquor, which is made from north shizandra berry, the tender stem leaf, the white granulated sugar, pectinase, dried yeast, and water, its production technique is using pectinase for enzymolysis of the north shizandra berry, the tender stem leaf after selecting and testing their quality and weight, using machine to break first, adding the ingredients according to the proportion, the white granulated sugar, pectinase, dried yeast, soaking 4 - 12 hours, filtering, skiming, fermenting for 3 - 4 day, after 24 hours 8 Deg. C processing, then for 4 hours 60 Deg. C high temperature heat treatment, Clarifies the precipitation, filters, the sterilization, canned, the quality testing, the packing, the finished product. Shizandra berry healthy liquor and its production craft, because of using the new craft of cold heat treatment, not only retained the complete effective component which Shizandra berry included, moreover retained north shizandra berry's natural fragrance and effectively solved the precipitation problem which appeared in the storage appeared.
Description
Technical field: the present invention relates to wine, specifically health care wine of Chinese magnoliaving and production technique thereof.
Background technology: at present, the Schisandra wine that market is seen, all be to utilize the Schisandra chinensis fruit to form through dipping, the production method of this wine, be difficult to the effective constituent in the Chinese seed is fully proposed, and owing to contain a large amount of organic acids in the Schisandra chinensis, in storage process because variation of temperature, the white granular precipitation often occurs, and influence the quality of wine.
Summary of the invention: the objective of the invention is to, utilize fresh berry and young stem and leaf, adopt the way of enzymatic hydrolysis and fermentation and cold and hot processing, fully extract the whole nutritive ingredients in the Schisandra chinensis, remove impurity, the health care wine of Chinese magnoliaving that can keep Schisandra chinensis nature fragrance, its technology contents is that health care wine of Chinese magnoliaving and production technique thereof are by the Schisandra chinensis fruit, young stem and leaf, white sugar, polygalacturonase, dry yeast, water is formulated, it is characterized in that, content is by one ton: the Schisandra chinensis fruit, 2-6 tons of young stem and leafs, 40-80 kilograms of white sugars, 16-36 kilograms of polygalacturonases, 1-10 kilograms in dry yeast, all the other are water.Its production technique is, choosing through Schisandra chinensis fruit, young stem and leaf after quality inspection and the metering, after the machine fragmentation, use pectinase enzymatic hydrolysis, add batching in proportion, white sugar, polygalacturonase, dry yeast soaked in water 4-12 hours, filter and remove residue, fermentation 3-4 days, after 24 hours subzero treatment below 8 °, again through 4 hours high-temperature heat treatment of 60 °, clarification precipitation, sterilization, can, quality inspection, packing, finished product.The present invention compares its advanced part and is with prior art, health care wine of Chinese magnoliaving and production technique thereof, not only effectively solved the sedimentation problem that Schisandra wine is occurred in storage, also extract whole effective constituents of Schisandra chinensis and also kept the natural fragrance of Schisandra chinensis, thereby overcome the existing weak point of existing Schisandra chinensis wine.
Embodiment: its production technique is, choosing through Schisandra chinensis fruit, young stem and leaf after quality inspection and the metering, after the machine fragmentation, use pectinase enzymatic hydrolysis, add batching in proportion, white sugar, polygalacturonase, dry yeast soaked in water 4-12 hours, filter and remove residue, fermentation 3-4 days are after 24 hours subzero treatment below 8 °, again through 4 hours high-temperature heat treatment of 60 °, clarification precipitation, sterilization, can, quality inspection, packing, finished product, more than just constitute the present invention.
Claims (2)
1, the production method of health care wine of Chinese magnoliaving, it is characterized in that, the raw material that is adopted is the Schisandra chinensis fruit, young stem and leaf, white sugar, polygalacturonase, dry yeast and water, by one ton of wine product: 2-6 tons of Schisandra chinensis fruit and young stem and leafs, 40-80 kilograms of white sugars, 16-36 kilograms of polygalacturonases, 1-10 kilograms in dry yeast and all the other are water, the step that is adopted is for after pulverizing Schisandra chinensis and young stem and leaf with machine, use pectinase enzymatic hydrolysis, add white sugar again, polygalacturonase and dry yeast soaked in water 4-12 hours, filter cleaner, fermented 3-4 days, after 24 hours subzero treatment below 8 ℃, through 4 hours high-temperature heat treatment of 60 ℃, clarification precipitated again, sterilization, can, quality inspection also is packaged into finished product.
2, the health care wine of Chinese magnoliaving of making by the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100099323A CN100489077C (en) | 2005-04-24 | 2005-04-24 | Health care wine of Chinese magnoliaving and production technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100099323A CN100489077C (en) | 2005-04-24 | 2005-04-24 | Health care wine of Chinese magnoliaving and production technique thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1687355A CN1687355A (en) | 2005-10-26 |
| CN100489077C true CN100489077C (en) | 2009-05-20 |
Family
ID=35305397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100099323A Expired - Fee Related CN100489077C (en) | 2005-04-24 | 2005-04-24 | Health care wine of Chinese magnoliaving and production technique thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN100489077C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103013765B (en) * | 2013-01-07 | 2013-11-06 | 黑龙江省麒麟工贸公司 | Preparation method of schisandra chinensis healthcare wine |
| CN103436404B (en) * | 2013-08-27 | 2015-04-22 | 陕西科技大学 | Low-alcohol schisandra chinensis health care liquor and preparation method thereof |
| CN106010862A (en) * | 2016-06-29 | 2016-10-12 | 彭聪 | Brewage method of schisandra fruit health-care wine |
| CN109321398A (en) * | 2018-12-12 | 2019-02-12 | 集安福海葡萄酒有限公司 | A kind of Schisandra chinensis grape wine and preparation method thereof |
-
2005
- 2005-04-24 CN CNB2005100099323A patent/CN100489077C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 五味子酿酒工艺及配方优化研究. 屈慧鸽.酿酒，第31卷第5期. 2004 |
| 五味子酿酒工艺及配方优化研究. 屈慧鸽.酿酒，第31卷第5期. 2004 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1687355A (en) | 2005-10-26 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090520 Termination date: 20100424 |