CN101085966B - Process for preparing health-care chaenomeles fruit-red jujube liquor - Google Patents
Process for preparing health-care chaenomeles fruit-red jujube liquor Download PDFInfo
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- CN101085966B CN101085966B CN2007100177482A CN200710017748A CN101085966B CN 101085966 B CN101085966 B CN 101085966B CN 2007100177482 A CN2007100177482 A CN 2007100177482A CN 200710017748 A CN200710017748 A CN 200710017748A CN 101085966 B CN101085966 B CN 101085966B
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Abstract
The invention provides a method for preparing complex health- care fruit wine taking pawpaw as raw material. It comprises following steps: mixing pawpaw juice, eucommia concrete powder, red date juice and honey, disinfecting, inoculating extended domesticated for two times culturing liquid for fermentation, filtering, aging, and getting finished product. The invention makes full use of pawpaw, solves difficulty for fresh pawpaw storage. The product is characterized by orange red, special pawpaw flavour, and functions of reinforcing body fluid and nourish the blood and reinforce body fluid and nourishing the blood, promoting digestion, preventing and inhibiting cancer and tumor, and increasing body immunity.
Description
Technical field
The present invention relates to a kind of preparation method of health fruit, relate in particular to and in Fructus Chaenomelis Chinesis, add the method that red date, honey, eucommia ulmoides extract powder are made a kind of health fruit.
Background technology
Fructus Chaenomelis Chinesis (Chacnqmeles Sinensisc Thouin kotne) belongs to Rosaceae machaka or dungarunga, and all there is cultivation in provinces such as China Shandong, Shaanxi, Anhui, Jiangxi, Hubei.After the fruit drying, not shrinkage of peel smooth is so be referred to as Fructus Chaenomelis Chinesis.Fructus Chaenomelis Chinesis is greatly developed in the Baihe, Shaanxi in recent years, and mu surplus the scale of always planting has reached 100,000 is produced Fructus Chaenomelis Chinesis per year more than 100,000 tons.Fructus Chaenomelis Chinesis flavor acid, property is flat, be strong astringent matter, be used as medicine dehumidifying is arranged, main spleen, Shujin, ease pain, eliminate the phlegm, pleasant, the effect of dysentery only.The substitute of Chang Zuowei pawpaw is used clinically.Pharmacological research shows that Fructus Chaenomelis Chinesis contains carbohydrate, protein, mineral substance, vitamin A, D family, various active compositions such as CE and carotene, flavones, tartaric acid soap, papain and pawpaw alkali, Oleanolic Acid, oxysuccinic acid, matrimony vine acid, tartrate.Papoid can help digest, and pawpaw alkali has antiangiogenic property leukemia cell's strong antitumour activity, and Oleanolic Acid has protection liver and anti-hepatitis special efficacy.Current research shows that pawpaw can be improved immune function of human body, the effect of building up one's resistance to disease.Therefore, as the Fructus Chaenomelis Chinesis of medicine-food two-purpose, be the raw material of rare food, drink, medicine, healthcare products.
Look into newly through science and technology and to learn: Chinese patent CN 1635081A, November 8 2004 applying date, it is raw material that denomination of invention " a kind of pawpaw wine and preparation technology thereof " selects for use Yunnan to spend bright pawpaw in vain, through clean, go seed, remove flesh, fragmentation breaks into pulp, add water and add white sugar successively, form through twice zymamsis ageing.Chinese patent CN 1373183A, the March 7 calendar year 2001 applying date, denomination of invention " a kind of preparation method of chaenomeles fruit-red jujube health promoting wine " is pulverized Chinese medicines such as pawpaw, red date, glossy ganoderma, Wu Chia Pee, adopts the high temperature and high pressure method sterilization, places edible ethanol to soak, adopt centrifuging that solids is separated, fresh-keeping with radiation method, do not contain solids and microorganism, stable performance in the goods, long preservative period, useful HUMAN HEALTH.All there is very big difference in these two patents with the present invention on raw material and preparation method.Do not find at present to add the documents and materials of the chaenomeles fruit-red jujube health fruit that red date makes as yet with Fructus Chaenomelis Chinesis.
Summary of the invention
The purpose of this invention is to provide a kind of is the preparation method of the composite health care fruit wine of major ingredient with the Fructus Chaenomelis Chinesis, makes full use of the pawpaw resource, solves a pawpaw storage fresh-keeping difficult problem.
Concrete preparation method may further comprise the steps:
(1) Sucus Chaenomelis, jujube juice, honey, eucommia ulmoides extract powder are inserted simultaneously in the stainless steel fermentation slack tank behind 121 ℃ of high-temperature sterilization 30min, fully stir evenly, make mixed fermentation liquid, heat 80 ℃ of 30min that sterilize, be cooled to 30-34 ℃ then;
(2) in 1.5: 100 the ratio artificial honey and the activated yeast nutritive medium of water, heat and boil, the activated yeast nutritive medium is placed in advance through the went out decompression bottle of bacterium of 121 ℃ of high temperature, seal with aseptic kraft paper, naturally be cooled to 35-40 ℃, on the sterilisable chamber Bechtop, high reactivity wine uses yeast fungus bacterium is added in the aseptic decompression bottle activated yeast nutritive medium by 2% inoculum size, shake up, seal with aseptic tampon and put into 30-34 ℃ of biochemical incubator cultivation 2-3 hour;
(3) by 80 parts of Sucus Chaenomeliss, 30 parts of jujube juices, the ratio of 15 parts of honey is with Sucus Chaenomelis, jujube juice, honey, 0.3% eucommia ulmoides extract powder mixed solution inserts the domestication of going out in No. 1 seeding tank of bacterium of 121 ℃ of high temperature and cultivated 24 hours, examine under a microscope, yeast is active, the bacterium number reaches at 107/ o'clock, pumps in No. 2 seeding tanks of the bacterium of going out in advance, by 90: 25-40: 25-40: 0.3% Sucus Chaenomelis, jujube juice, honey, in the eucommia ulmoides extract powder mixed fermentation liquid, keep 30-34 ℃ of constant temperature, enlarge domestication 24 hours, do to enlarge domestication for the second time and cultivate, microscopically is observed, when yeast count reaches 107-8, pump into fermentor tank;
(4) will activate and finish the high reactivity wine uses yeast fungus liquid pump that twice expansion domestication cultivates and go in the mixed fermentation liquid of step (1) gained, and stir evenly, temperature is controlled at 30-34 ℃, stirs once every the logical oxygen of 40min vacuum, stops logical oxygen in 48 hours;
(5) then every 20-24 hour, get chaenomeles fruit-red jujube fermented liquid 500ml in the fermentor tank, carrying out ethanol content detects, when treating ethanol content than the low 2-3v/v of desired product target, be cooled to 18-21 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1v/v, stop fermentation, the temperature remains within the normal range;
(6) the chaenomeles fruit-red jujube wine after the fermentation ends is filtered with silicon bentonite plate filter, the stainless cylinder of steel that the chaenomeles fruit-red jujube wine after the filtration pumps into the bacterium of going out enters the secondary fermentation phase, and temperature is controlled at 14-20 ℃;
(7) the chaenomeles fruit-red jujube wine in the secondary fermentation jar is pumped in the stainless cylinder of steel of another bacterium of going out again, add 0.03% papain or proteolytic enzyme, be heated to 50-60 ℃, keep 50min, reduce to 1-3 ℃ again, static 7-8 days, make macromolecular cpd and coarse particles in the wine liquid, further sink, be filled into storage in the stainless cylinder of steel of the bacterium of going out, ageing with plate filter on the silicon soap then;
(8) the chaenomeles fruit-red jujube wine of ageing more than 3 months is pumped into the can of sterile filling workshop, plays plug, and through 70 ℃ of water temperature sterilizations, lamp inspection, card mark, vanning, listing.
Wherein wine uses yeast fungus activation nutritive medium constitutes (weight part) by following component
Marketable high activity wine uses yeast fungus 1-2 part
Pure water 70-85 part
Honey 9-16 part.
Enlarge the domestication nutrient solution for the first time and constitute (weight part) by following component
Sucus Chaenomelis 70-90 part
Jujube juice 15-30 part
Honey 10-25 part.
The domestication of wine uses yeast fungus expansion for the second time nutrient solution constitutes (weight part) by following component
Sucus Chaenomelis 80-90 part
Jujube juice 25-40 part
Honey 25-40 part
Eucommia ulmoides extract powder 0.2-0.4%
Primary ammonium phosphate 210-240mg/L
Potassium primary phosphate 180-210mg/L
Yeast extract paste 130-180mg/L
Citric acid 20-30mg/L
SO
2 90-120mg/L。
The component composition of chaenomeles fruit-red jujube health fruit fermented liquid is identical with the domestication of wine uses yeast fungus expansion for the second time nutrient solution.
Gained chaenomeles fruit-red jujube wine and women-sensual pursuits of the present invention pool is orange red limpid, has unique pawpaw fragrant, and fruital wine is coordinated, and often drinks chaenomeles fruit-red jujube wine and can reach enriching yin and nourishing kidney, spleen benefiting and stimulating the appetite, raising immune function of human body, opposing cell carcinogenesis, the function of prophylaxis of tumours.
Description of drawings
Fig. 1 is the process flow sheet of jujube juice.
Fig. 2 is the process flow sheet of eucommia ulmoides extract powder.
Fig. 3 is the process flow sheet of chaenomeles fruit-red jujube health fruit.
Specific embodiment
The selective maturation Fructus Chaenomelis Chinesis cleans up, and squeezes the juice with common juice extractor, adds 1.3% SO simultaneously
2, protect look, the antibacterial Sucus Chaenomelis of making.
Red date is cleaned interpolation 3-4 part water,, with colloidal mill glue mill, obtain jujube juice again with the hollander making beating.
Folium Eucommiae is cleaned up, insert and be heated to 85 ℃ in the stainless steel extractor, controlled temperature 90min, be cooled to 60 ℃, lixiviate 3-4 hour, when extracting liquid filtering concentration ratio in the two circulation concentration tanks of economic benefits and social benefits is weighed 1.2-1.3, pump into spray-drying tower and spray into the eucommia ulmoides extract powder, also can buy commercially available eucommia ulmoides extract powder.
Honey is selected sophorae honey for use or spends honey in vain best.
With Sucus Chaenomelis, jujube juice, honey, eucommia ulmoides extract powder are inserted in the stainless steel fermentation slack tank behind 121 ℃ of high-temperature sterilization 30min simultaneously, fully stir evenly, and are configured to mixed fermentation liquid, heat 80 ℃ of sterilization 30min, are cooled to 30-34 ℃ then.
In 1.5: 100 the ratio artificial honey and the activated yeast nutritive medium of water, heat and boil, the activated yeast nutritive medium is placed in advance through the went out decompression bottle of bacterium of 121 ℃ of high temperature, seal with aseptic kraft paper, naturally be cooled to 35-40 ℃, on the sterilisable chamber Bechtop, high reactivity wine uses yeast fungus bacterium is added in the aseptic decompression bottle activated yeast nutritive medium by 2% inoculum size, shake up, seal with aseptic tampon and put into 30-34 ℃ of biochemical incubator cultivation 2-3 hour.
By 80 parts of Sucus Chaenomeliss, 30 parts of jujube juices, the ratio of 15 parts of honey is with Sucus Chaenomelis, jujube juice, honey, 0.3% eucommia ulmoides extract powder mixed solution inserts the domestication of going out in No. 1 seeding tank of bacterium of 121 ℃ of high temperature and cultivated 24 hours, examine under a microscope, yeast is active, and the bacterium number reaches 10
7/ time, pump in No. 2 seeding tanks of the bacterium of going out in advance, by 90: 25-40: 25-40: in 0.3% Sucus Chaenomelis, jujube juice, honey, the eucommia ulmoides extract powder mixed fermentation liquid, keep 30-34 ℃ of constant temperature, enlarge domestication 24 hours, do to enlarge domestication for the second time and cultivate, microscopically is observed, and yeast count reaches 10
7-8The time, pump into fermentor tank.
The configuration of chaenomeles fruit-red jujube health fruit mixed fermentation liquid:
Pawpaw sugar degree 4%, red date sugar degree 14%, reducing sugar 13% produces 1v/v alcohol according to 17g sugar through fermentation and calculates, and being set at ethanol content is 10v/v, and total reducing sugar keeps 5-6%, therefore adds the honey of 25-40% and adjusts pol, adjusts PH to 3.5 with citric acid.Different ethanol contents can be added the honey adjustment of different amounts.Add Secondary ammonium phosphate 210mg/L simultaneously; Potassium primary phosphate 200mg/L; Yeast extract paste 1600mg/L; SO
2100ml/L makes nutrition agent, fully stirs evenly, and the 70-80 that heats keeps the 30min sterilization, is cooled to 30-34 ℃ and waits to inoculate.
With activation and finish high reactivity wine uses yeast fungus liquid pump that twice expansion domestication cultivates and go in the chaenomeles fruit-red jujube wine fermentation jar of the good and bacterium of going out of configured in advance, stir evenly, temperature is controlled at 30-34 ℃, stirs once every the logical oxygen of 40min vacuum, stop logical oxygen in 48 hours, enter the primary fermentation phase.
After feeding intake 48 hours, every 20-24 hour, get in the fermentor tank, chaenomeles fruit-red jujube fermented liquid 500ml carries out alcohol, total reducing sugar, reducing sugar, total acid, volatile acid, SO
2The content detection of several indexs.When treating ethanol content than the low 2-3v/v of desired product target, be cooled to 18-21 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1v/v, stop fermentation, the temperature remains within the normal range.
Chaenomeles fruit-red jujube health fruit after the fermentation ends is filtered with silicon bentonite plate filter, and the stainless cylinder of steel that the chaenomeles fruit-red jujube health fruit after the filtration pumps into the bacterium of going out enters the secondary fermentation phase, normal temperature control (general 14-20 ℃).
After 8-10 days, chaenomeles fruit-red jujube health fruit in the secondary fermentation jar is pumped into again in the stainless cylinder of steel of another bacterium of going out, add 0.03% papain or proteolytic enzyme, be heated to 50-60 ℃, keep 50min, reduce to 1-3 ℃ again, carried out hot deepfreeze in static 7-8 days, make macromolecular cpd and coarse particles in the wine liquid, further sink.
The chaenomeles fruit-red jujube health fruit of heat, deepfreeze is filled into storage, ageing in the stainless cylinder of steel of the bacterium of going out with silicon bentonite plate filter.
The chaenomeles fruit-red jujube health fruit of ageing more than 3 months pumped into the can of sterile filling workshop, plays plug, and through 70 ℃ of water temperature sterilizations, lamp inspection, card mark, vanning, listing.
According to the ethanol content that the chaenomeles fruit-red jujube health fruit requires, adjust pol with honey, the setting ethanol content is 11V/V, the total sugar content of chaenomeles fruit-red jujube mixed solution is 6%, needs to add the honey of 25-40%, transforms through the yeast fermentation effect just can reach expectation index.The best pH value of general fermented liquid is 3.5-4, and acidity can be added citric acid inadequately and be adjusted acidity, and acid falls in the too high salt that adds of acidity.
High reactivity wine uses yeast fungus after the activation is through No. 1, No. 2 seeding tanks, the purpose of doing twice expansion domestication cultivation is, allowing yeast make complicated sugared environment in No. 1 seeding tank takes exercise, carry out the exercise again of high sugar and the similar envrionment conditions of fermentor tank then, make yeast carry out the generation vigor that to conform immediately behind the fermentor tank, enlarge bacterial strain simultaneously, satisfy the needs of fermented liquid capacity.
Every index of gained chaenomeles fruit-red jujube health fruit following (videing infra)
Table 1 Oranoleptic indicator
| Project | Requirement |
| Color and luster | Orange little red or faint yellow, transparent |
| Fragrance | Pure fragrance and sweet-smelling with ripe pawpaw |
| Taste | Mouthfeel uniqueness, fragrance are coordinated naturally, long times of aftertaste |
| Style | Individual style with chaenomeles fruit-red jujube wine |
Table 2 physical and chemical index
Table 3 microbiological indicator
| Project | Index |
| Total number of bacterial colony (CFU/ml) | ≤50 |
| Coliform number (MPN/100ml) | ≤3 |
Honey, white sugar, the multiple fruit juice that can add different amounts in the chaenomeles fruit-red jujube health fruit are prepared into various different ethanol contents, sugared content and differently flavoured pawpaw series fruit wine product.For example selecting free from insect pests, not having the ripe Fructus Chaenomelis Chinesis that goes mouldy is main raw material, through cleaning, squeezing the juice, obtains the pure juice of pawpaw, assists and is equipped with mulberry juice, honey, eucommia ulmoides extract powder, can make the pawpaw morat in the same way.
Selecting free from insect pests, not having the ripe Fructus Chaenomelis Chinesis that goes mouldy is main raw material, through cleaning, squeezing the juice, obtains the pure juice of pawpaw, assists and is equipped with honey, eucommia ulmoides extract powder, can make the pawpaw mead in the same way.
Claims (4)
1. the preparation method of a chaenomeles fruit-red jujube health fruit is characterized in that may further comprise the steps:
(1) Sucus Chaenomelis, jujube juice, honey, eucommia ulmoides extract powder are inserted simultaneously in the stainless steel fermentation slack tank behind 121 ℃ of high-temperature sterilization 30min, fully stir evenly, make mixed fermentation liquid, heat 80 ℃ of 30min that sterilize, be cooled to 30-34 ℃ then;
(2) in 1.5: 100 the ratio artificial honey and the activated yeast nutritive medium of water, heat and boil, the activated yeast nutritive medium is placed in advance through the went out decompression bottle of bacterium of 121 ℃ of high temperature, seal with aseptic kraft paper, naturally be cooled to 35-40 ℃, on the sterilisable chamber Bechtop, high reactivity wine uses yeast fungus bacterium is added in the aseptic decompression bottle activated yeast nutritive medium by 2% inoculum size, shake up, seal with aseptic tampon and put into 30-34 ℃ of biochemical incubator cultivation 2-3 hour;
(3) by 80 parts of Sucus Chaenomeliss, 30 parts of jujube juices, the ratio of 15 parts of honey is with Sucus Chaenomelis, jujube juice, honey, 0.3% eucommia ulmoides extract powder mixed solution inserts the domestication of going out in No. 1 seeding tank of bacterium of 121 ℃ of high temperature and cultivated 24 hours, examine under a microscope, yeast is active, and the bacterium number reaches 10
7The time, pump in No. 2 seeding tanks of the bacterium of going out in advance, by 90: 25-40: 25-40: in 0.3% Sucus Chaenomelis, jujube juice, honey, the eucommia ulmoides extract powder mixed fermentation liquid, keep 30-34 ℃ of constant temperature, enlarge domestication 24 hours, do to enlarge domestication for the second time and cultivate, microscopically is observed, and yeast count reaches 10
7-8The time, pump into fermentor tank;
(4) will activate and finish the high reactivity wine uses yeast fungus liquid pump that twice expansion domestication cultivates and go in the mixed fermentation liquid of step (1) gained, and stir evenly, temperature is controlled at 30-34 ℃, stirs once every the logical oxygen of 40min vacuum, stops logical oxygen in 48 hours;
(5) then every 20-24 hour, get chaenomeles fruit-red jujube fermented liquid 500ml in the fermentor tank, carrying out ethanol content detects, when treating ethanol content than the low 2-3v/v of desired product target, be cooled to 18-21 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1v/v, stop fermentation, the temperature remains within the normal range;
(6) the chaenomeles fruit-red jujube wine after the fermentation ends is filtered with silicon bentonite plate filter, the stainless cylinder of steel that the chaenomeles fruit-red jujube wine after the filtration pumps into the bacterium of going out enters the secondary fermentation phase, and temperature is controlled at 14-20 ℃;
(7) the chaenomeles fruit-red jujube wine in the secondary fermentation jar is pumped in the stainless cylinder of steel of another bacterium of going out again, add 0.03% papain, be heated to 50-60 ℃, keep 50min, reduce to 1-3 ℃ again, static 7-8 days, make macromolecular cpd and coarse particles in the wine liquid, further sink, be filled into storage in the stainless cylinder of steel of the bacterium of going out, ageing with silicon bentonite plate filter then;
(8) the chaenomeles fruit-red jujube wine of ageing more than 3 months is pumped into the can of sterile filling workshop, plays plug, and through 70 ℃ of water temperature sterilizations, lamp inspection, decals, vanning, listing.
2. the preparation method of chaenomeles fruit-red jujube health fruit as claimed in claim 1 is characterized in that: wine uses yeast fungus activation nutritive medium is made of following components by weight parts
Marketable high activity wine uses yeast fungus 1-2 part
Pure water 70-85 part
Honey 9-16 part.
3. the preparation method of chaenomeles fruit-red jujube health fruit as claimed in claim 1 is characterized in that: enlarge the domestication nutrient solution for the first time and be made of following components by weight parts
Sucus Chaenomelis 70-90 part
Jujube juice 15-30 part
Honey 10-25 part.
4. the preparation method of chaenomeles fruit-red jujube health fruit as claimed in claim 1 is characterized in that: the domestication of wine uses yeast fungus expansion for the second time nutrient solution is made of following components by weight parts
Sucus Chaenomelis 80-90 part
Jujube juice 25-40 part
Honey 25-40 part
Eucommia ulmoides extract powder 0.2-0.4%
Primary ammonium phosphate 210-240mg/L
Potassium primary phosphate 180-210mg/L
Yeast extract paste 130-180mg/L
Citric acid 20-30mg/L
SO
2 90-120mg/L。
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| CN105820904A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Mint leaf heat-clearing honey wine and preparation method thereof |
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| CN105820905A (en) * | 2016-04-25 | 2016-08-03 | 芜湖市好亦快食品有限公司三山分公司 | Diuretic Chinese waxgourd peel honey wine and preparation method thereof |
| CN106906105A (en) * | 2017-05-10 | 2017-06-30 | 重庆市春旭农业发展有限公司 | A kind of honey plum wine and preparation method thereof |
| CN107047863A (en) * | 2017-05-25 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of wintercherry fruit Chinese milk vetch health preserving tea |
| CN109136018A (en) * | 2018-09-18 | 2019-01-04 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of preparation method of Se-rich pearl plum fruit wine |
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|---|---|---|---|---|
| CN1040621A (en) * | 1989-08-31 | 1990-03-21 | 云南省墨江酒厂 | Method of producing wine from chinese flowering quince |
| CN1371983A (en) * | 2001-02-22 | 2002-10-02 | 陈列 | Method for preparing Fructus chaenomelis and the tuber of multiflower knotweed health care wine |
| CN1373183A (en) * | 2001-03-07 | 2002-10-09 | 陈列 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
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- 2007-04-27 CN CN2007100177482A patent/CN101085966B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040621A (en) * | 1989-08-31 | 1990-03-21 | 云南省墨江酒厂 | Method of producing wine from chinese flowering quince |
| CN1371983A (en) * | 2001-02-22 | 2002-10-02 | 陈列 | Method for preparing Fructus chaenomelis and the tuber of multiflower knotweed health care wine |
| CN1373183A (en) * | 2001-03-07 | 2002-10-09 | 陈列 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
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| 朱祥等.木瓜酒的研制.酿酒科技 6.2006,(6),77-78. |
| 朱祥等.木瓜酒的研制.酿酒科技 6.2006,(6),77-78. * |
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