CN101250468B - Spirulina grape wine and preparation thereof - Google Patents
Spirulina grape wine and preparation thereof Download PDFInfo
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- CN101250468B CN101250468B CN2008100144695A CN200810014469A CN101250468B CN 101250468 B CN101250468 B CN 101250468B CN 2008100144695 A CN2008100144695 A CN 2008100144695A CN 200810014469 A CN200810014469 A CN 200810014469A CN 101250468 B CN101250468 B CN 101250468B
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Abstract
The invention relates to the production of healthcare port wine in the process of food processing, which particularly relates to a spirulina port wine and the preparing technique, wherein the spirulina port wine is mixed by spirulina primary liquid and port wine stock solution, wherein the adding amount of spirulina primary liquid is 0.05-2% of the volume of port wine stock solution. The preparing technique comprises the following steps: utilizing spirulina and grapes to be raw material, removing fishy smell of the spirulina, breaking wall, and decolourizing, enriching effective component, and getting spirulina primary liquid, fermenting grapes to brew grape brut, blending and allocating spirulina primary liquid and grape brut according to a certain propostion, and preparing spirulina port wine through storing, clarifying and sterilizing. The wine integrates the health care functions of spirulina and port wine on the basis of keeping the original flavor of port wine, which can enhance body immune in long term drinking with a certain amount, and the wine is health, which prolongs life, and has the health-care and therapeutic functions of adjusting blood sugar, adjusting blood fat, resisting apolexis, resisting tumour and the like.
Description
Technical field
The present invention relates to the production of health wine in the food processing process, specifically a kind of spirulina grape wine and manufacture craft thereof; It has integrated spirulina and nourishing function vinous, select for use grape do the wine brewing and spirulina as raw material, the making spirulina grape wine.
Background technology
Along with the raising of people's living standard, health care consciousness strengthens, and drinks and develops to the nutrient health type gradually.Because spirulina is not only nutritious, and has a multiple special efficacy, therefore many producers have carried out the development and the production work of spirulina liquor (CN1150600A, CN1144096A, CN1175632A), beer (CN1051574C) etc., but do not see the research of spirulina grape wine as yet.
Spirulina contains rich in protein, VITAMIN, unsaturated fatty acids, spirulina polysaccharide and various trace elements as a kind of nutritious All Pure Nature functional foodstuff, is one of the highest species of the protein content found so far.Spirulina contains 18 seed amino acids, and wherein 8 seed amino acids of needed by human are rational in infrastructure, and is almost similar to the human blood protein, and the RDA value (human body requirement) of recommending with Food and Argriculture OrganizationFAO (FAO) and The World Health Organization (WHO) is extremely close.Multiple physiologically active ingredient in the spirulina makes its valuable source that becomes the exploitation healthcare products, as wherein β-Hu Luobusu have anti-oxidant, improve immunologic function, prevent and treat cardiovascular disorder and antitumous effect; Polysaccharide has functions such as radioprotective, anti-sudden change, propagation capable of inhibiting cell; Gamma-linolenic acid can stimulate the synthetic of prostaglandin(PG), and is also helpful to sacroiliitis, heart trouble, obesity and zn deficiencie etc.; Algocyan has vital role to the raising and the growth of promotion red corpuscle of human body procedure for peripheral blood cell function, can be used for treating functional anaemia; In addition, also can regulate human physiological functions, strengthen the human immunological competence, promote cell metabolism, improve lipid metabolism, reduce the blood decreasing cholesterol, to hypertension, diabetes etc. also have remarkable efficacy.
Grape wine is drunk as quasi-tradition health care, have relax the muscles and stimulate the blood circulation, functions such as reducing blood-fat, vessel softening.In order to expand its nutritive health-care scope, many and the novel grape wine of natural active matter bonded had been developed in recent years in succession.Chinese patent CN1258731A, CN1061621A and CN1840629A add the active aloe extract according to different time sections respectively, have invented aloe health-care grape wine; It is the pumpkin grape wine that adds raw material with pumpkin, Grosvenor Momordica etc. that CN1259566A develops a kind of; The gingkgo vinous liquor of CN1249334A invention has good resisting cardiovascular disease effect; CN1587364A and CN101085971A are auxiliary material with onion and celery respectively, have developed to have onion grape wine and micro-ferment celery grape wine hypotensive, the effect of giving lectures; The report that is applied to the grape wine aspect about the marine bioactivity material is few, and CN1786143A adds sodium alginate to and develops the seaweed grape wine that can prevent and treat obesity in the grape wine; CN10182016A develops the marine organisms grape wine with better nourishing function with the ocean-biology applications of high nutritive values such as sea cucumber, abalone in Production of Wine, have not yet to see the research report with the spirulina grape wine aspect.
Summary of the invention
The object of the invention is to provide a kind of spirulina grape wine and production technique thereof, and its mouthfeel is good, has also integrated spirulina and nourishing function vinous simultaneously.
For achieving the above object, the technical solution used in the present invention is:
A kind of spirulina grape wine, it is mixed by primary liquid of spirulina and grape wine stoste, and wherein the addition of the primary liquid of spirulina is the 0.05-2% of grape wine stoste volume.
The preparation process of described spirulina grape wine is as follows: with the primary liquid of spirulina and grape wine stoste according to volume percent 0.05%-2% ratio blend, allocation processing, handle after clarification, sterilization are mixed with spirulina grape wine.
Be specially: with above-mentionedly blend, wine liquid was placed 5-10 days after the allocation processing, put into clarifixator and handle, pressure 30Mpa, remove the gred through 5-0.1 μ m micro-pore-film filtration, can after leaving standstill clarification, pasteurization in 3-5 days again, pasteurizing temperature 72-75 ℃, time 10-15min.
Described grape wine stoste is commercially available or homemade employing traditional zymotic explained hereafter Fructus Vitis viniferae wine base; The alcoholic strength of its grape wine stoste is 7 °-18 °.
The primary liquid of described spirulina can prepare according to the following procedure:
1) with spirulina powder in placing eggplant-shape bottle, vacuumize under 55 ℃ of-65 ℃ of conditions except that raw meat and handle, vacuum tightness is smaller or equal to 20mbar, time 3-4 hour;
2) get except that in 55 ℃ of-65 ℃ of water of dry powder adding after the raw meat, the weight ratio of algae powder and water is 2-5%, behind the agitation and dilution, adds salt, and the weight ratio of salt and pending algae liquid is 0.5-1 ‰, carries out supersonic wave wall breaking and handles, and frequency is 25kHz, and the time is 40-60min;
3) step 2) the liquid pH of Huo Deing transfers to 6.5, adds the plant papoid, and the weight ratio of plant papoid and pending algae liquid is 0.05-0.1 ‰, hydrolysis temperature: 50-60 ℃; Time: 2-3h; Microscopically can be observed spirulina body fracture broken wall dissolution phenomena;
4) spirulina liquor after step 3) is handled adds sherwood oil and extracts, and removes most of chlorophyll, water is added gac further decolour, and the weight ratio of gac and pending algae liquid is 0.25-1%; Remove frond color and peculiar smell;
5) water adds cycloheptaamylose, and the weight ratio of cycloheptaamylose and pending algae liquid is 0.2-0.4 ‰, removes algae fishy smell as sequestering agent;
6) feed liquid that step 5) is obtained is carried out solid-liquid separation, and get the spirulina green clear liquid and carry out pasteurization, temperature 72-75 ℃, time 10-15min.
The present invention has following advantage:
1. the present invention has integrated spirulina and general nutrient health-care function vinous, is the wine base with the Fructus Vitis viniferae wine base, and the primary liquid of spirulina is that ingredients is produced spirulina wine, makes the more suitable absorption of effective ingredient of spirulina by dissolving vinous.
2. mouthfeel is good, and is nutritious.The present invention has integrated spirulina and nourishing function vinous on the basis that keeps the original local flavor of grape wine, adopted on the technology and removed raw meat, secondary broken wall treatment three times, not only effectively removes the algae off-flavors of spirulina, and extracts more complete to activeconstituents.
3. drink the present invention for a long time in right amount, Ginseng Extract can be regulated human physiological functions rapidly, and strengthening immunity delays body aging, has radioprotective, anti-cancer and cancer-preventing; Preventing and treating nutrient health-care functions such as anaemia, is a kind of ideal green health wine.
Embodiment
Embodiment 1
1. the preparation of Fructus Vitis viniferae wine base: adopt the former wine 200L of white grape of traditional zymotic explained hereafter, the alcoholic strength of grape wine stoste is 12 °.
2. the preparation of the primary liquid of spirulina:
1) spirulina powder 600g is placed eggplant-shape bottle, vacuumize under 55 ℃ of conditions except that raw meat processing, vacuum tightness 20mbar, 4 hours time.
2) get in 55 ℃ of water handling back algae powder 500g adding 10L, behind the agitation and dilution, add salt 5g, carry out supersonic wave wall breaking and handle, frequency is 25kHz, and the time is 40min.
3) transfer pH to 6.5, adding the 55g mass percent concentration is that 1% plant enzyme papoid is hydrolyzed hydrolysis temperature: 50 ℃; Time: 3h; Microscopically can be observed spirulina body fracture broken wall dissolution phenomena.
4) adding of the spirulina liquor after processing 10L sherwood oil extracts, and repeats 3 times, removes most of chlorophyll; Water is added the 50g gac, stir and leave standstill 3h, filter, remove frond color and peculiar smell.
5) add 4g cycloheptaamylose (addition be pending algae liquid measure 0.4 ‰) and remove algae fishy smell as sequestering agent.
6) carry out solid-liquid separation, get the spirulina green clear liquid and carry out pasteurization, 75 ℃ of temperature, time 15min.
The present invention removes spirulina raw meat three times except that raw meat is handled, sequestering agent removes that raw meat is handled and gac removes that raw meat handles and handles through vacuumizing, and has effectively removed the algae off-flavors of spirulina.With the secondary broken wall treatment of spirulina, extract more abundant to the spirulina-active composition through supersonic wave wall breaking processing, enzymolysis broken wall treatment.Raw meat is handled and removed to spirulina through the decolouring of organic solvent extraction and charcoal absorption handle, removed the blackish green and algae fishy smell of frond itself, eliminated influence the grape wine Oranoleptic indicator.
3. the allotment of spirulina grape wine: primary liquid 2L of spirulina and Fructus Vitis viniferae wine base 200L are blent, allocate according to volume percent 1% ratio.
4. the aftertreatment of spirulina grape wine: wine liquid after the above-mentioned processing was placed 10 days, put into clarifixator and handle, pressure 30Mpa is through microporous membrane (5-0.1 μ m) filter cleaner, left standstill clarification, pasteurization (75 ℃ of temperature, time 10min) back can again through 5 days.
Embodiment 2
1. the preparation of Fructus Vitis viniferae wine base: adopt the former wine 200L of the commercially available white grape through the traditional zymotic explained hereafter, the alcoholic strength of grape wine stoste is 11.5 °.
2. the preparation of the primary liquid of spirulina:
1) spirulina powder 600g is placed eggplant-shape bottle, vacuumize under 65 ℃ of conditions except that raw meat processing, vacuum tightness 18mbar, 3 hours time.
2) get in 65 ℃ of water handling back algae powder 500g adding 25L, behind the agitation and dilution, add salt 13g, carry out supersonic wave wall breaking and handle, frequency is 25kHz, and the time is 60min.
3) transfer pH to 6.5, adding 100g concentration is that 1% plant enzyme papoid is hydrolyzed hydrolysis temperature: 60 ℃; Time: 2h; Microscopically can be observed spirulina body fracture broken wall dissolution phenomena.
4) adding of the spirulina liquor after processing 25L sherwood oil extracts, and repeats 2 times, removes most of chlorophyll; Water is added the 200g gac, stir and leave standstill 2h, filter, remove frond color and peculiar smell.
5) add 5.5g cycloheptaamylose (addition be pending algae liquid measure 0.2 ‰) and remove algae fishy smell as sequestering agent.
6) carry out solid-liquid separation, get the spirulina green clear liquid and carry out pasteurization, 72 ℃ of temperature, time 10min.
3. the allotment of spirulina grape wine: primary liquid 4L of spirulina and Fructus Vitis viniferae wine base 200L are blent, allocate according to volume percent 2% ratio.
4. the aftertreatment of spirulina grape wine: wine liquid after the above-mentioned processing was placed 5 days, put into clarifixator and handle, pressure 30Mpa is through microporous membrane (5-0.1 μ m) filter cleaner, left standstill clarification, pasteurization (72 ℃ of temperature, time 15min) back can again through 3 days.
Claims (7)
1. spirulina grape wine, it is characterized in that: it is mixed by primary liquid of spirulina and grape wine stoste, and wherein the addition of the primary liquid of spirulina is the 0.05-2% of grape wine stoste volume; The primary liquid of described spirulina prepares according to the following procedure,
1) spirulina powder is vacuumized under 55 ℃ of-65 ℃ of conditions except that raw meat and handle, vacuum tightness is smaller or equal to 20mbar, time 3-4 hour;
2) get except that in 55 ℃ of-65 ℃ of water of dry powder adding after the raw meat, the weight ratio of algae powder and water is 2-5%, behind the agitation and dilution, adds salt, and the weight ratio of salt and pending algae liquid is 0.5-1 ‰, carries out supersonic wave wall breaking and handles, and frequency is 25kHz, and the time is 40-60min;
3) step 2) the liquid pH of Huo Deing transfers to 6.5, adds papoid;
4) spirulina liquor after step 3) is handled adds sherwood oil and extracts, and water is added gac further decolour, and removes frond color and peculiar smell;
5) water adds cycloheptaamylose, removes algae fishy smell as sequestering agent;
6) feed liquid that step 5) is obtained is carried out solid-liquid separation, and get the spirulina green clear liquid and carry out pasteurization, temperature 72-75 ℃, time 10-15min.
2. the preparation method of the described spirulina grape wine of claim 1 is characterized in that:
With the primary liquid of spirulina and grape wine stoste according to volume percent 0.05%-2% ratio blend, allocation processing, handle after clarification, sterilization are mixed with spirulina grape wine;
The primary liquid of described spirulina prepares according to the following procedure,
1) spirulina powder is vacuumized under 55 ℃ of-65 ℃ of conditions except that raw meat and handle, vacuum tightness is smaller or equal to 20mbar, time 3-4 hour;
2) get except that in 55 ℃ of-65 ℃ of water of dry powder adding after the raw meat, the weight ratio of algae powder and water is 2-5%, behind the agitation and dilution, adds salt, and the weight ratio of salt and pending algae liquid is 0.5-1 ‰, carries out supersonic wave wall breaking and handles, and frequency is 25kHz, and the time is 40-60min;
3) step 2) the liquid pH of Huo Deing transfers to 6.5, adds papoid;
4) spirulina liquor after step 3) is handled adds sherwood oil and extracts, and water is added gac further decolour, and removes frond color and peculiar smell;
5) water adds cycloheptaamylose, removes algae fishy smell as sequestering agent;
6) feed liquid that step 5) is obtained is carried out solid-liquid separation, and get the spirulina green clear liquid and carry out pasteurization, temperature 72-75 ℃, time 10-15min.
3. according to the preparation method of the described spirulina grape wine of claim 2, it is characterized in that: with above-mentionedly blend, wine liquid was placed 5-10 days after the allocation processing, put into clarifixator and handle, pressure 30Mpa, through the slagging-off of 5-0.1 μ m micro-pore-film filtration, can behind clarification, pasteurization again.
4. according to the preparation method of the described spirulina grape wine of claim 3, it is characterized in that: left standstill clarification back pasteurization in 3-5 days, pasteurizing temperature 72-75 ℃, time 10-15min.
5. according to the preparation method of the described spirulina grape wine of claim 2, it is characterized in that: described grape wine stoste is commercially available or homemade employing traditional zymotic explained hereafter Fructus Vitis viniferae wine base.
6. according to the preparation method of the described spirulina grape wine of claim 5, it is characterized in that: the alcoholic strength of described grape wine stoste is 7 °-18 °
7. according to the preparation method of the described spirulina grape wine of claim 2, it is characterized in that:
The weight ratio of papoid and pending algae liquid is 0.05-0.1 ‰ in the described step 3), hydrolysis temperature: 50-60 ℃; Time: 2-3h;
The weight ratio of gac and pending algae liquid is 0.25-1% in the step 4);
Water adds cycloheptaamylose in the step 5), and the weight ratio of cycloheptaamylose and pending algae liquid is 0.2-0.4 ‰.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008100144695A CN101250468B (en) | 2008-03-07 | 2008-03-07 | Spirulina grape wine and preparation thereof |
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| CN2008100144695A CN101250468B (en) | 2008-03-07 | 2008-03-07 | Spirulina grape wine and preparation thereof |
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| CN101250468A CN101250468A (en) | 2008-08-27 |
| CN101250468B true CN101250468B (en) | 2011-05-11 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102181334A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Onion beard grape wine and preparation process thereof |
| CN103519189B (en) * | 2013-10-18 | 2015-01-21 | 北京林业大学 | Method for preparing food nutrition fortifier by utilizing spirulina |
| CN105325837A (en) * | 2015-09-25 | 2016-02-17 | 哈尔滨华藻生物科技开发有限公司 | Blood fat-lowering spirulina flour and preparation method thereof |
| CN106552194A (en) * | 2015-09-25 | 2017-04-05 | 哈尔滨华藻生物科技开发有限公司 | A kind of spirulina adjusts blood glucose medicated wine and preparation method thereof |
| CN108576575A (en) * | 2018-04-23 | 2018-09-28 | 东台市赐百年生物工程有限公司 | A kind of fishy-removing-method and its deodorant device of spirulina |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144096A (en) * | 1994-08-16 | 1997-03-05 | 赖奕琪 | Method for preparation of spirulina wine |
| CN1150600A (en) * | 1995-11-21 | 1997-05-28 | 重庆绿宝生物工程研究所 | Health-care drinking wine containing spirulina components |
| CN1159899A (en) * | 1996-03-19 | 1997-09-24 | 黄威 | Liquid spirulina product and producing method thereof |
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- 2008-03-07 CN CN2008100144695A patent/CN101250468B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144096A (en) * | 1994-08-16 | 1997-03-05 | 赖奕琪 | Method for preparation of spirulina wine |
| CN1150600A (en) * | 1995-11-21 | 1997-05-28 | 重庆绿宝生物工程研究所 | Health-care drinking wine containing spirulina components |
| CN1159899A (en) * | 1996-03-19 | 1997-09-24 | 黄威 | Liquid spirulina product and producing method thereof |
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Granted publication date: 20110511 Termination date: 20160307 |