CN101319185A - Colorful white spirit and preparation method thereof - Google Patents
Colorful white spirit and preparation method thereof Download PDFInfo
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- CN101319185A CN101319185A CNA2007101123210A CN200710112321A CN101319185A CN 101319185 A CN101319185 A CN 101319185A CN A2007101123210 A CNA2007101123210 A CN A2007101123210A CN 200710112321 A CN200710112321 A CN 200710112321A CN 101319185 A CN101319185 A CN 101319185A
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Abstract
The invention discloses a colorful white wine and a method for preparing the same. The colorful white wine is prepared by blending natural plant pigment and white wine, wherein the used natural pigment is extracted from grape, vine radish, olive and safflower with a menstruum of alcohol under a wild extraction condition and is used to prepare red white wine, violet white wine, green white wine and yellow white wine. The colorful white wine and the method for preparing the same provide a new characteristic to wine culture, a novel product for market, a using channel for the brewing skin and residues of grape wine industry, and new technical support for deeply processing olive and downy rosemyrtle crops to prolong industry chain and enhance economical benefit.
Description
Technical field
The present invention relates to drinks technology of preparing, particularly colorful white spirit and preparation method thereof.
Technical background
The spirits culture of China has a long history, along with social progress, people turn to the ceremony of drinking from the hobby of drinking gradually, the wine product are deduced to gift from drink gradually, a social environment that traditional atmosphere is very dense, can not satisfy the demands of consumers liquor as celebrating gift, but, existing liquor culture still rests on luxurious packing and propagate method, the liquor technology does not have marked improvement, it is that drinks enriches kind and proposed a lot of opening one's minds that researcher is arranged recently, as disclosed 001133317.0 " mulberry wine " of patent gazette, this patent scheme adopts Fructus Mori is smashed to pieces and liquor-making raw material mixed fermentation, makes the stripping in wine liquid of Fructus Mori meltability composition, its defective is, the soluble components that different Fructus Mori contains is respectively had any different, and finally causes wine and women-sensual pursuits inconsistent, makes the difficult control of quality product.Patent gazette also discloses 96115842.5 " preparation methods of mulberries dry wine ", this method is with the mulberries fermentation brew of squeezing the juice, be characterized in and carbohydrate content in the mulberries fruit can be converted into the drinks material, other active substance is dissolved in the wine, its defective is, the brew condition is different with the color and luster of raw-material inconsistent quality that must cause wine and wine, patent gazette discloses a kind of green beer production technology patent, 96117631.8 " productive technique of chlorophyll beer and products thereof ", this technical scheme are that the chlorophyll product is incorporated in the fermented liquid at the fermentation latter stage, make the beer color finally become green, its defective is, use chlorophyll magnesium salts etc. studies show that as tinting material its central metal atom of chlorophyll is a magnesium, not strong with the chelate stability of leaf fen ring, be subjected to light, heat, alkali, with effects such as acid, structure is damaged easily, its green [Zhang Shichang that thereupon changes, the organic chemistry dictionary, Xi'an, Shaanxi science and technology press, 1988].[Sun He, Cong Peijun, Wang Rongshu, etc. green vegetable juice stability of chlorophyll research [J]. Food science, 1997 (2): 9～11].
Disclosed 96119710.2 " colorful multifunctional wine and the making methods " of patent gazette, this method with red grape, safflower, wolfberry fruit, lotus flower, mountain pick up with the fingers, star anise, honey, longan aril soak and be burgundy, blue brier grape, the blue pulverizing of glue thigh back are soaked and be blue grape wine, and final according to the method described above wine and women-sensual pursuits is uncertain.Disclosed 99126392.8 " red spirits and preparation method thereof " of patent gazette, this method is rose hip, wild mountain chaste tree, Rose, matrimony vine, honey etc. to be added in the liquor soak, filter, its defective is that the ripening degree difference of these fruits, place of production difference all can not obtain red consistent liquor.The disclosed 88100720.X of patent gazette " the production technique prescription of olive fruit wine " is with in the olive pulp soaking wine, filters then and obtains olive fruit wine.The defective of this technology is, this simple immersion stripping composition does not have optionally composition be dissolved in must to cause the mouthfeel quality of wine poor in the wine liquid, studies show that, olive fruits rich vitamin C, every according to one's analysis 100g pulp vitamin contents reaches 500～1814mg, protein content is 21.18%; Contents of monosaccharides is 41.96%, disaccharide 0.117%, Mierocrystalline cellulose 18.176%, starch 11.17%; Tannin content is up to 17.175%, glucogallin is wherein arranged, gallic acid, benzoaric acid, tanning material stone essence, terchebin, the quasi-SOD active substance that also contains unique ultra-oxygen anion free radical, because its technological process is not rejected some macromole tannin class materials, therefore determined its sour-puckery flavor [Cao Wen, the development of phyllanthus emblica tea, Yunnan Institute for nationalities's journal (natural science edition) 2006,15 (1): 57-59], usually liquor contains compositions such as alcohol and water, and the water-soluble alcohol dissolubility in the olive is not being taked effective measure of control, and the composition of its stripping is complicated, this method not only vinosity is sour and astringent, also has problems such as stability.
Summary of the invention
Task order of the present invention is that the horn of plenty consumer demand for wine already provides a kind of brand-new spirits culture goods---the colorful technology of preparing of Liquor, specifically, is three kinds of primary colours liquor that natural primary colour will be provided; Red spirit, blue look liquor, yellow liquor and green liquor.
Realize that technical scheme of the present invention is, according to existing research document, in the natural product, the plant that contains natural three primary colours is enriched, in Pericarpium Vitis viniferae, different grape varieties, contain haematochrome and cyanine, the medicine food dual purpose plant safflower contains yellow pigment, and blue or green olive contains chlorophyll and other green matter, the natural phant that contains haematochrome also has, Asian puccoon, Rose, Testa arachidis hypogaeae, Chinese sorghum, Testa sojae atricolor, black rice etc. contain the cape jasmine that has of yellow pigment, and cape jasmine also contains cyanine, contain the purple eggplant of having of purple sieve pigment, harvest etc. on the hilllock, natural pigment resource is very abundant.
Red spirit can adopt Pericarpium Vitis viniferae, Testa sojae atricolor, black rice, Asian puccoon, Rose, Testa arachidis hypogaeae, Chinese sorghum to extract its haematochrome and be added into and blend modulation in the liquor, the haematochrome that extracts is added in the liquor and can quantitatively controls, quantitatively the pigment ratio of control can reach the effect of color and luster unanimity, extract the ratio that pigment can also add according to the characteristics character adjustment of pigment, to satisfy the appearance requirement of different depth color and lusters.
The red grape haematochrome extracts need be taked to control lesser temps and carries out, and grape skin color extracts experiment: 60 ℃ of temperature, time 100min represents the influence of solid-liquid ratio to extraction effect with absorbance.From the wave spectrum curve as can be known, the grape skin color liquid that this test is extracted has a maximum absorption band at the 540nm place in 460nm～600nm scope, therefore, the absorbance of this test is measured and is all carried out at the 540nm place, the extracting effect of temperature effect grape skin color is more obvious, the pigment absorbance increases gradually in 30 ℃～60 ℃ scopes, after 60 ℃ with the rising of temperature, the pigment absorbance descends, because of grape skin color is an anthocyanin class, thermostability is relatively poor, and the rising of temperature helps the extraction of pigment, but quicken the decomposition of pigment simultaneously, so the pigment extraction effect has downtrending [Deng Jiehong, Vitis davidi color of the leather plain color valency mensuration and Study on extraction, food research and development, 2007,28 (3)].The extraction of grape skin color can also adopt acidic ethanol as solvent, and experiment shows; The acidic ethanol method is suitable for the extraction of Pericarpium Vitis viniferae cyanidin(e), [Ma Haiyan, the comparative studies brewing science and technology of Pericarpium Vitis viniferae cyanidin(e) Different Extraction Method, 2005 the 5th phases (total the 131st phase)].Adopt the mixed solution of the lemon solution of concentration 80% ethanolic soln and 0.5% can obtain the higher yield of single solution extraction, though temperature raises and the prolongation of extraction time can promote the pigment stripping, but also will cause the degraded of pigment, experiment shows 60～80 ℃ of temperature, extract yield and pigment spectral absorption peak maximum [Wang Zhanyong etc. within the extraction time 70min, grape skin color extracts the research of extraction conditions, acid of nitrogen base and Biological resources 2005,27 (2): 8～10].
Red spirit can also adopt climing mountain valley with clumps of trees and bamboo haematochrome preparation, the climing mountain valley with clumps of trees and bamboo (Brassica campetrisL.ssp.ropiera. English name: Turnip) belong to the climing mountain valley with clumps of trees and bamboo subspecies of Cruciferae rape kind, it is excellent to be that dietotherapy is held concurrently, has long greengrocery plant among the people, be traditional dish of all of a sudden making in NW YUNNAN area, the Yunnan Province of China, climing mountain valley with clumps of trees and bamboo root is very large, is rose, color is gorgeous, is the high-quality natural food colour.
The raw material of preparation red spirit is very abundant, can also adopt red Testa arachidis hypogaeae, adopt red sorghum, adopts extractions such as Testa sojae atricolor, employing black rice, employing Asian puccoon to dissolve in alcoholic acid or water-soluble haematochrome.
Blue liquor adopts blue Pericarpium Vitis viniferae to extract cyanine, studies show that; The grape pigment mainly is a cyanidin(e), and the spectral absorption characteristics of cyanidin(e) depends on structural difference, and cyanidin(e) is the principal element of decision grape and grape color, and its basal component is anthocyanin.Structurally, 3 of causes go up substituent different with 5, form 5 kinds of different chemical structures and present the cyanidin(e) of different colours, i.e. delphinidin, anthocyanidin, methyl delphinidin, paeonidin and malvidin, its R1 and R2 substituting group and colour generation separately see Table.
Main cyanidin(e) color characteristic in the grape
| The cyanidin(e) type | R1 | R2 | Color type |
| Delphinidin DP | OH | OH | Blue |
| Malvidin My | OCH 3 | OCH 3 | Red-purple |
| 3-first delphinidin Pt | OCH 3 | OH | Purple |
| Anthocyanidin Cy | OH | H | Red |
| Paeonidin Pn | OCH 3 | H | Red |
[Wang Hua, anthocyanin present Research [J] China and foreign countries' grape and wine in the grape wine, 2002,2,25-29].
Show according to above-mentioned research data, choose the grape variety of classification, use the Pericarpium Vitis viniferae that contains the grape variety that enriches delphinidin DP, extract pigment, modulation liquor can obtain blue liquor.
Blue liquor can also adopt modulation violet taste and color, the raw material of violet taste and color can be chosen the hilllock and harvest pigment, the hilllock is harvested and is had another name called the mountain and harvest, harvest son, peach ma etc., and to be that the Myrtaceae Myrtus is evergreen spend more undershrub to formal name used at school Stenocalyx micheli Rhodomyrtustomemtosa (Ait) Hassk.Be distributed widely in wide geographic areas such as China Guangdong, Guangxi, Hainan.The hilllock is harvested fruit and is contained comparatively comprehensively nutrition, and amino acid, organic acid, trace element and multivitamin etc. are arranged.In addition, the hilllock is harvested and is rich in anthocyanogen, flavones ingredient and vegetable polysaccharides compositions such as gallic acid, these compositions have significant removing interior free yl, resist cancer cells, reducing blood-fat, the effect of vessel softening and enhance immunity ability, especially cardiovascular and cerebrovascular diseases there are fabulous prevention and result of treatment, it is the natural plant function composition of at present domestic and international primary study and application, be widely used in food-processing, makeup exploitation etc., has vast market prospect [Zheng Lianhe, Deng, the development of Stenocalyx micheli's juice [J], Food science, 1998,199 (5): 61-62, [Wu Wenshan, etc., the nutritive ingredient research [J] of Stenocalyx micheli (Rhodomyrtus tomentosa) fruit, the Wuyi science, 1998, (14): 226-228].
[Hu Fenglin, etc., the research of myrtle fruit wine brewage technology [J], economic forest research, 1997,15 (2): 23-26,3].
Harvest on the hilllock, claim again the mountain harvest, harvest son, as pears, Mu Daolian, formal name used at school Stenocalyx micheli [Rhodomyrtustomentosa (Ait.) Hassk] is the evergreen undershrub of Myrtus, be widely distributed in hills, the hillside fields on ground such as Hainan, Guangdong, Guangxi, Yunnan, Fujian, Guizhou, be the plant indicator of sour earth.Its fruit is spherical berry, and diameter can reach 114cm, and nature and flavor are sweet flat when ripe, and the effect of tonifying the blood to prevent miscarriage is arranged, and has value of exploiting and utilizing [Guangdong Province's plant research is compiled, Hainan flora (two volumes), 7, Science Press's (first version), 1965].Harvest on the hilllock, claims the mountain to harvest, harvest son, many lotuses etc., formal name used at school Stenocalyx micheli Rhodomyrtus tomemtosa (Ait.) Hassk again.Be distributed widely in wide geographic areas such as China Guangdong, Guangxi, Hainan.Bear spherical berry autumn, mulberry when ripe.Harvest on the hilllock has higher nourishing function and pharmaceutical use.The root that harvest on the hilllock, leaf, fruit all can be used as medicine, have enrich blood, nourishing, antiabortive, make eye bright, clinical cure mainly anaemia, after being ill effects such as body void, neurasthenia [national herbal medicine is write group. national herbal medicine compilation (first volume) [M]. People's Health Publisher, 1983.664].The hilllock is harvested fruit and is contained comparatively comprehensively nutrition, amino acid is arranged, trace element and multivitamin, organic acid etc.In addition, the hilllock is harvested and is rich in anthocyanogen, flavones ingredient and vegetable polysaccharides compositions such as gallic acid, these compositions have significant removing interior free yl, resist cancer cells, reducing blood-fat, the effect of vessel softening and enhance immunity ability, especially cardiovascular and cerebrovascular diseases there are fabulous prevention and result of treatment, it is the natural plant function composition of at present domestic and international primary study and application, be widely used in food-processing, makeup exploitation etc., be a kind of wild plant resource that higher utility value arranged [come national defence etc. flavonoid compound HIV (human immunodeficiency virus)-resistant activity progress [J]. Shangqiu Normal University's journal, 2002,18 (5): 83-87.3].[yellow Hua Yi, etc., the antitumor research effect progress of flavonoid compound [J] Chinese Journal of New Drugs and Clinical Remedies, 2002,21 (7): 428-433].Adopt 50% extraction using alcohol, being lower than under 70 ℃ of conditions the flavonoid glycoside yield in temperature, to reach 2%[Jin Gui quick, and the flavonoid glycoside Study on extraction is harvested on the hilllock, " modern food science and technology " 2007,23 (3)].
Harvest on the hilllock, Semen Cassiae, matrimony vine for treating 52 routine central serous chorioretinopathyes are obtained good efficacy, the efficient 98.5%[Wen Kaizhou that reaches, the soup therapeutic community property retinitis 52 example reports are harvested on the hilllock, new medical science, 1973,4 (7)], as seen adopt the hilllock to harvest pigment modulation liquor and not only have peculiar color and luster, also have certain pharmaceutical use.
The property research that pigment is harvested on the hilllock shows, the hilllock harvests that pigment is water-soluble, ethanol, methyl alcohol, is insoluble to organic solvents such as acetone, chloroform.PH value is the violet color and luster when being neutral, is bright-coloured rose in micro acid medium, increases with the pH value, and color transfers brown to by redness.The pigment absorption spectral investigation shows: the absorption spectrum of pigment in water and ethanolic soln, maximum absorption wavelength is respectively 513nm and 530nm, red shift [Lin Dingyun can take place in little sour alcohol solvent, the identification of food dye and application, Chinese food press, 1987], the hilllock character of harvesting pigment is fit to be dissolved in the liquor.
Yellow liquor adopts the carthamin yellow modulation; the extraction experiment of carthamin yellow; pass through percolation; ultrasonic method; temperature is soaked method relatively; has higher extraction yield with the temperature method of soaking; investigate proof by thermostability; carthamin yellow is subjected to thermally labile; meeting heat easily decomposes; absorbancy maximum in the time of 50 ℃; rise with temperature then and reduce; different solvents are investigated; water and different concns contain the ethanolic soln of alcohol; water is 90.42%; the ethanolic soln that contains ethanol 10% is 89.91%; increase with alcohol concn then and reduce [first sun; the carthamin yellow Study on extraction process; herbal medicine; 2006; 37 (8) safflower yellow As have maximum absorption band at 403nm; Liu Hong; the RP-HPLC method detects the content of hydroxyl radical carthamin yellow carthamus A in the beverage; Food science; 2006; 27 (2) carthamin yellow (safflor yellow; SY) be the main component of safflower; belong to chalcone compound [Zhou Liguo; edible natural pigment and extraction thereof are used; Jinan: Shandong science and technology press; coronary flow [Liu Fengzhi when 19931158] SY can increase isolated rabbit heart and myocardial anoxia; Li Yanping, Jiang Jieling. carthamin yellow is to the influence of ischemia-reperfusion rat heart muscle high-energy phosphate compound content. Chinese Chinese materia medica science and technology, 1998; 5 (3): 132] dwindle myocardial infarct size; improve damage and downright bad type electrocardiogram(ECG and change [Wang Youping, Qiao Jun, Qian Zhongxi; safflower yellow is to the protection of ischemic myocardium and the experimental study of antioxygenation. Chinese cardiovascular thoracic surgery magazine; 1995,11 (6): 176.] improve periphery microcirculation disturbance, hypotensive [Liu sends out; Wei Yuan; among the Yang Xin, safflower yellow is to the hypotensive effect of Hypertensive Rats and to the influence of feritin one Angiotensin, Acta Pharmaceutica Sinica; 1992,27 (10): 785].Reduce the serum total cholesterol level of experimental high fat animal model, the raising serum high-density LP [Qi Wenxuan, Zheng Yunxia, Wei Daowu, carthamin yellow is to the influence of rabbit blood fat and liver function. Lanzhou medical college journal, 1987, (3): 57].Significant prolongation prothrombin time and clotting time, process all has restraining effect [Wu Jibiao to platelet adhesion reaction in the coagulation process, thrombosis, scleroproein be crosslinked etc., appoint beautiful, Zhang Ruoying, safflower oil is to the atherosclerotic prophylactic effect of experimental quail. the time precious traditional Chinese medicines research, 1996,7 (1): 17].Carthamin yellow extracts test-results and shows: 40 ℃, add 20 times of amounts of water, soak 1 time, the time be 4h be stablize, feasible optimised process [Tong Haiying, safflower yellow A Study on extraction, CHINA JOURNAL OF CHINESE MATERIA MEDICA, 2005,30 (20)].The character water soluble of carthamin yellow and be dissolved in the alcoholic acid characteristics and meet modulation white spirit process requirement, the synthetic yellow liquor of carthamin yellow not only color and luster are noble but also have the cardiovascular health effect.
The modulation of green liquor, green liquor adopts blue or green olive preparation, be commonly called as Chinese olive, also cry yellow olive, black apple, Bai Lan, be Bursera family Canarium plant olive (Canarium album＜Lour〉Raeusch) [Xu Changtong, Yu Desheng, rely clarification, olive growing [M] Beijing: Chinese agriculture press, 1999.12-27,36-37] olive has comparatively widely in China and distributes, be common in the cheuch, hillside broad-leaf forest of ground height above sea level 200～1300m such as China Guangdong, Guangxi, Yunnan, Hainan, Sichuan, Fujian, Taiwan, Hunan, also there is distribution in the North Vietnam area.China is olive growing area and the maximum country of output in the world, mainly be distributed in Fujian, Guangdong, secondly be Guangxi, Hainan, Taiwan, in addition, also there is a small amount of distribution in Sichuan, Yunnan and south, Zhejiang, [Lin Hetong, the comparative observation of olive different varieties fruit morphology structure and with storage tolerance relation [J] Fujian Agricultural Univeristy journal, 1997,26 (2): 241-246] add up according to Fujian Province Department of Agriculture, our province total cultivated area in 1998 reaches 13067 hectares, plucks 3667 hectares of areas, 2,110,000 tons of ultimate productions.Mainly be distributed in Fuzhou area and area, ZhangZhou, and Putian, Quanzhou and Ningde Prefecture, and area such as Sanming City, Nan Ping, Longyan also there is a small amount of cultivation [Chen Xiuping, olive in nearly 20 years progress of China, Fujian fruit tree, 1999,110 (4)].
Literature of ancient book research: Ming Dynasty's LI Shi-Zhen Compendium of Material Medica is carried: the olive fruits puckery is warm in nature, and is nontoxic, eats, boils the drink wine poison that disappears raw; Chew juice and swallow it, control the fish fishbone; Give birth to eat, liquor can be separated all poison, the appetizing therapeutic method to keep the adverse qi flowing downward, antidiarrheal, born fluid are ended polydipsia, controlled throat pain; Chew pharynx juice, can separate all fishes, soft-shelled turtle poison.Modern study shows: olive has another name called phyllanthus emblica (Phyllan thus em bica L), belonging to the Euphorbiaceae phyllanthus emblica belongs to, be Qiao or the shrub of falling leaves. fruit rich vitamin C, every according to one's analysis 100g pulp vitamin contents reaches 500～1814mg, occupy the hat of general fruit, protein content is 21.18%, far above general fruit; Contents of monosaccharides is 41.96%, disaccharide 0.117%, Mierocrystalline cellulose 18.176%, starch 11.17%; Tannin content is up to 17.175%, glucogallin is wherein arranged, gallic acid, benzoaric acid, tanning material stone essence, terchebin, the quasi-SOD active substance that also contains unique ultra-oxygen anion free radical, therefore determined its sour-puckery flavor, the mouthfeel that food back Hui Tian promotes the production of body fluid, and has a scorching clearly sharp larynx, relieving cough and reducing sputum, hypotensive and cholesterol, have high nutrition and pharmaceutical use, the olive tea that olive and tealeaves are formed is rich in 500 number of chemical materials, comprise protein, total free aminoacids, carbohydrate, tea-polyphenol, alkaloid, VITAMIN, nutritive ingredients such as trace element, thereby have and produce refreshing effect to the mind, the cardiac stimulant diuresis, protect stomach, anti-ageing, effect [Cao Wen, the developments of phyllanthus emblica tea such as step-down fat reducing, Yunnan Institute for nationalities's journal (natural science edition) 2006,15 (1): 57-59].Adopt appropriate extraction technology, with water soluble with dissolve in alcoholic acid position material and be used to modulate liquor, because olive really is rich in the chlorophyll material, leaching process chlorophyll is dissolved in wherein synchronously, with its extract modulation liquor, can obtain green liquor, the contained olive material of green olive liquor not only has special flavour and also has certain health care value.
Main positive effect of the present invention is embodied in: for spirits culture provides a kind of new characteristic, horn of plenty market provides novel commodity, for the wine brewing skin slag of grape wine industry provides the approach that utilizes, harvesting farm crop for olive and hilllock provides deep processing to prolong industrial chain to increase economic benefit new technical support is provided.
Description of drawings
Fig. 1 is the preparation method's of a colorful white spirit of the present invention red spirit process flow sheet;
Fig. 2 is the preparation method's of a colorful white spirit of the present invention green white spirit process schema;
Fig. 3 is the preparation method's of a colorful white spirit of the present invention yellow white spirit process schema;
Fig. 4 is the preparation method's of a colorful white spirit of the present invention blue look white spirit process schema;
Fig. 5 is the preparation method's of a colorful white spirit of the present invention red spirit process flow sheet;
Fig. 6 is the preparation method's of a colorful white spirit of the present invention pansy white spirit process flow process;
Specific embodiment 1
With reference to Fig. 1, the red spirit preparation method
The first step: get the red grape skin, get edible ethanol;
Second step: metering (in proportion), press mass ratio, the red grape skin is 50% than 1: 10 edible ethanol concentration of edible ethanol
The 3rd step: soak (under the normal temperature red grape skin is soaked in the edible ethanol, the red grape skin is fully soaked into);
The 4th step: high-speed stirring (make the sufficient mass transfer diffusion of ethanolic soln and red grape skin, make the abundant stripping of soluble material in the red grape skin)
The 5th step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 6th step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 7th step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 8th step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 9th step: receive red crystal powder;
The tenth step: get the dissolving of red crystal powder and liquor in proportion, modulate red mother liquor;
The 11 step: get red mother liquor and white spirit mixing in proportion;
The 12 step: ultrafiltration (further separate the macromolecule material, red spirit is enhanced the transparency)
The 13 step: divide packing.
Specific embodiment 2
With reference to Fig. 2, green liquor preparation method
The first step: get blue or green olive, get edible ethanol;
Second step: metering (in proportion), press mass ratio, the red grape skin is 50% than 1: 10 edible ethanol concentration of edible ethanol
The 3rd step: soak (under the normal temperature red grape skin being soaked in the edible ethanol);
The 4th step: high-speed stirring (ethanolic soln and blue or green olive are clashed under high-speed stirring, and knockout process nuclear is peeled off with pulp, continuing mass transfer diffusion under the high-speed stirring, makes the abundant stripping of soluble material in the blue or green olive)
The 5th step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 6th step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 7th step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 8th step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 9th step: receive the green crystal powder;
The tenth step: get the dissolving of green crystal powder and liquor in proportion, modulate green mother liquor;
The 11 step: get green mother liquor and white spirit mixing in proportion;
The 12 step: ultrafiltration (further separate the macromolecule material, green liquor is enhanced the transparency)
The 13 step: divide packing.
Specific embodiment 3
With reference to Fig. 3, yellow liquor preparation method
The first step: get safflower, get ethyl acetate;
Second step: metering (in proportion), press mass ratio, safflower was than ethyl acetate 1: 10;
The 3rd step: soak (under the normal temperature safflower is soaked in the ethyl acetate, safflower is fully soaked into);
The 4th step: high-speed stirring (make the sufficient mass transfer diffusion of ethanolic soln and safflower, make the abundant stripping of lipid-soluble substance in the safflower);
The 5th step: filter (solid-liquid separation discards ethyl acetate solution, rejects lipid-soluble substance) and get filter residue;
The 6th step: get filter residue, get edible ethanol;
The 7th step: metering (in proportion), press mass ratio, safflower proper mass was than edible ethanol 1: 10; Edible ethanol concentration is 50%;
The 8th step: soak (under the normal temperature safflower being soaked in the edible ethanol);
The 9th step: high-speed stirring (make ethanolic soln and safflower in high-speed stirring, the mass transfer diffusion makes the solvable and abundant stripping of the material second alcohol and water in the safflower under the high-speed stirring);
The tenth step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 11 step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 12 step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 13 step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 14 step: receive the carthamin yellow crystal powder;
The 15 step: get the dissolving of carthamin yellow crystal powder and liquor in proportion, the modulation yellow mother;
The 16 step: get red mother liquor and white spirit mixing in proportion;
The 17 step: ultrafiltration (further separate the macromolecule material, yellow liquor is enhanced the transparency);
The 18 step: divide packing.
Specific embodiment 4
With reference to Fig. 6, the blue liquor preparation method of purple sieve
The first step: get the hilllock and harvest, get edible ethanol;
Second step: metering (in proportion), press mass ratio, harvest than edible ethanol 1: 10 on the hilllock;
Edible ethanol concentration is 50%;
The 3rd step: soak (under the normal temperature hilllock harvested be soaked in the edible ethanol, make the hilllock harvest abundant infiltration);
The 4th step: high-speed stirring (make ethanolic soln and hilllock harvest sufficient mass transfer and spread, make the soluble material abundant stripping of hilllock in harvesting);
The 5th step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 6th step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 7th step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 8th mends: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 9th step: receive the blue crystal powder of purple sieve;
The tenth step: get blue crystal powder of purple sieve and liquor dissolving in proportion, modulate the blue mother liquor of purple sieve;
The 11 step: get blue mother liquor of purple sieve and white spirit mixing in proportion;
The 12 step: ultrafiltration (further separate the macromolecule material, the blue liquor of purple sieve is enhanced the transparency)
The 13 step: divide packing.
Specific embodiment 5
With reference to Fig. 1, the red spirit preparation method
The first step: get the climing mountain valley with clumps of trees and bamboo, get edible ethanol;
Second step: metering (in proportion), press mass ratio, the climing mountain valley with clumps of trees and bamboo was than edible ethanol 1: 10;
Edible ethanol concentration is 50%;
The 3rd step: soak (under the normal temperature the climing mountain valley with clumps of trees and bamboo is soaked in the edible ethanol, the climing mountain valley with clumps of trees and bamboo is fully soaked into);
The 4th step: high-speed stirring (make the sufficient mass transfer diffusion of the ethanolic soln and the climing mountain valley with clumps of trees and bamboo, make the abundant stripping of soluble material in the climing mountain valley with clumps of trees and bamboo);
The 5th step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 6th step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 7th step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 8th step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 9th step: receive red crystal powder;
The tenth step: get the dissolving of red crystal powder and liquor in proportion, modulate red mother liquor;
The 11 step: get red mother liquor and white spirit mixing in proportion;
The 12 step: ultrafiltration (further separate the macromolecule material, red spirit is enhanced the transparency)
The 13 step: divide packing.
Claims (1)
1, colorful white spirit and preparation method thereof, wherein, described colorful white spirit is to collude with extracted form natural plant liquor is prepared red spirit, blue liquor, the blue liquor of purple sieve, green liquor, yellow liquor, described natural phant comprises grape, the climing mountain valley with clumps of trees and bamboo, olive, safflower, it is characterized in that: this production craft step:
(1) red spirit preparation:
The first step: get the climing mountain valley with clumps of trees and bamboo, get edible ethanol;
Second step: metering (in proportion), press mass ratio, the climing mountain valley with clumps of trees and bamboo was than edible ethanol 1: 10; Edible ethanol concentration is 50%;
The 3rd step: soak (under the normal temperature the climing mountain valley with clumps of trees and bamboo is soaked in the edible ethanol, the climing mountain valley with clumps of trees and bamboo is fully soaked into);
The 4th step: high-speed stirring (make the sufficient mass transfer diffusion of the ethanolic soln and the climing mountain valley with clumps of trees and bamboo, make the abundant stripping of soluble material in the climing mountain valley with clumps of trees and bamboo);
The 5th step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 6th step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 7th step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 8th step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 9th step: receive red crystal powder;
The tenth step: get the dissolving of red crystal powder and liquor in proportion, modulate red mother liquor;
The 11 step: get red mother liquor and white spirit mixing in proportion;
The 12 step: ultrafiltration (further separate the macromolecule material, red spirit is enhanced the transparency)
The 13 step: divide packing.
(2) yellow liquor preparation:
The first step: get safflower, get ethyl acetate;
Second step: metering (in proportion), press mass ratio, safflower was than ethyl acetate 1: 10;
The 3rd step: soak (under the normal temperature safflower is soaked in the ethyl acetate, safflower is fully soaked into);
The 4th step: high-speed stirring (make the sufficient mass transfer diffusion of ethanolic soln and safflower, make the abundant stripping of lipid-soluble substance in the safflower);
The 5th step: filter (solid-liquid separation discards ethyl acetate solution, rejects lipid-soluble substance) and get filter residue;
The 6th step: get filter residue, get edible ethanol;
The 7th step: metering (in proportion), press mass ratio, safflower proper mass was than edible ethanol 1: 10; Edible ethanol concentration is 50%;
The 8th step: soak (under the normal temperature safflower being soaked in the edible ethanol);
The 9th step: high-speed stirring (make ethanolic soln and safflower in high-speed stirring, the mass transfer diffusion makes the solvable and abundant stripping of the material second alcohol and water in the safflower under the high-speed stirring);
The tenth step: filter (solid-liquid separation is with the insolubles elimination) and get filtrate;
The 11 step: ultrafiltration (adopt ultrafiltration membrane system, reject macromole tannin class material), get ultrafiltrated;
The 12 step: ethanol is reclaimed in cryoconcentration (adopting 50 ℃ of negative pressure 5000Pa temperature) distillation;
The 13 step: ultralow negative-pressure vacuum drying (adopting 50 ℃ of negative pressure 1000Pa temperature) volatilizes moisture;
The 14 step: receive the carthamin yellow crystal powder;
The 15 step: get the dissolving of carthamin yellow crystal powder and liquor in proportion, the modulation yellow mother;
The 16 step: get red mother liquor and white spirit mixing in proportion;
The 17 step: ultrafiltration (further separate the macromolecule material, yellow liquor is enhanced the transparency);
The 18 step: divide packing.
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| CN2007101123210A CN101319185B (en) | 2007-06-05 | 2007-06-05 | Colorful white spirit and preparation method thereof |
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| CN2007101123210A CN101319185B (en) | 2007-06-05 | 2007-06-05 | Colorful white spirit and preparation method thereof |
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| CN101319185B CN101319185B (en) | 2012-07-04 |
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