CN101519629A - Gingko wine production process - Google Patents
Gingko wine production process Download PDFInfo
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- CN101519629A CN101519629A CN200810082655A CN200810082655A CN101519629A CN 101519629 A CN101519629 A CN 101519629A CN 200810082655 A CN200810082655 A CN 200810082655A CN 200810082655 A CN200810082655 A CN 200810082655A CN 101519629 A CN101519629 A CN 101519629A
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Abstract
The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.
Description
Technical field
The present invention relates to the preparation field of alcoholic beverage.Particularly relate to and utilize gingko episperm production alcoholic beverage and utilize bio-enzyme degradation pectin substance, Mierocrystalline cellulose, starch, protein, polysaccharide etc. to brewage YINGXINGJIU, and remove the method for peculiar smell and toxic ingredient simultaneously.
Background technology
Through kinds of words retrieval, on the world market a lot of YINGXINGJIU are arranged at present, but all YINGXINGJIU are to use all the white spirit mixing Folium Ginkgo extract to form (YINGXINGJIU that comprises five-Grain Liquor group), do not have that a family is real to be used gingko episperm processing or brewage.The present invention is the first processing method of directly using gingko episperm production YINGXINGJIU in the whole world.
China Ministry of Health in 1992 determines that ginkgo is the integration of drinking and medicinal herbs material.Ginkgo (ginkgobiloba) is Chinese distinctive rare tree, occupies more than 90% of world resource.China ginkgo is carried and is implanted with five big producing regions: the three safe areas in Jiangsu, basin, Yihe, area, Guilin, Xiaogan Prefecture, Hubei, the Tian Mu Shan Mountain in Zhejiang and the Xinanjiang River.Gingko episperm output is annual more than 100,000 tons.Gingko episperm is the thicker meat of one deck, accounts for about 70% of whole kind of true weight amount, is orange-yellow when ripe, and the back foul smelling that rots because pungency, corrodibility are strong, discards as refuse always, and both contaminate environment had caused the great wasting of resources again.Yet gingko episperm contains multiple special composition and has exploitation value.Ginkgo meat exosper contains outside sugar, polysaccharide, tannin, trace element, the glucoside, also contain materials such as amino acid, protein, tannin, carbohydrate, flavonoid compound, contain ginkgol, bilobol, ginkgolic acid and Hydroginkgolic acid, Hydroginkgolinic acid, gingko alcohol etc. in addition.And general flavone content is higher than Ginkgo Leaf.
Softening cardiovascular and cerebrovascular and nerves such as the contained flavones of gingko episperm, lactone, tannin, the material that also has has kobadrin preferably, to antianaphylaxis medium and antigen, be beneficial to only convulsion, the step-down of airway smooth muscle, increase coronary flow, reduce cardiac output, reduce myocardial consumption of oxygen, improve hypoxia-bearing capability.Saccharan in the gingko episperm has generation and the antibody formation effect that strengthens bone-marrow-derived lymphocyte in cellular immune function, the humoral immunization process.Gingko episperm alcohols intermediate is efficient up to 81% to the inhibition of 22 kinds of clinical common pathogenic funguses.0.1% Hydroginkgolic acid can suppress 25 kinds of common clinical pathogenic funguses, and it is efficient up to 92%.Studies have shown that: the Hydroginkgolic acid of gingko episperm has acute and chronic inflammation of the antagonism similar to dexamethasone and immune inflammation effect with ginkgolic flavone glycoside.
In addition, contain cyanogenetic glycosides compound and ginkgotoxin (Ginkgtoxin) in the ginkgo kind skin and cause disadvantageous effects such as poisoning and dermatitis, tenderness, decortication easily, we use only production technique and remove it so add man-hour.
The many compositions and the grape wine of YINGXINGJIU are close, and it contains more special composition, and body-care is had better effect.Along with the variation of dietary structure, the raising of health care desire, YINGXINGJIU can progressively be accepted by people surely as health promoting wine and functional drinks, and the domestic and international market demand can't be estimated.
Summary of the invention
The objective of the invention is with the depleted gingko episperm is that the modern biological enzyme technology of prepared using is handled, obtained the very pulp of ideal, stability, fermented again or technologies such as alcohol infuse, esterification, freezing, filtration brew the method for steady quality, colory YINGXINGJIU.
The present invention has following advantage: one, owing to less effective brewer's yeast in the ginkgo of nature, himself carry yeast and other microorganisms and when fermentation, can produce cacodorous ester class and aldehyde material, obtain fine YINGXINGJIU after making fermentation by the artificial intervention means.Two, with short production cycle, only got final product with five or six months.Three, pollution-free, whole process of production is all carried out in the container of sealing.Four, owing to the effect of biological enzyme, the effective constituent of planting in the skin is highly extracted.Five, effectively remove the peculiar smell and the toxic ingredient of planting in the skin.Six, owing to water insoluble drinks solution that is dissolved in of multiple composition such as the flavones in the exosper, lactones, can extract these compositions more fully, the nourishing function of wine is ensured more.Seven, pigment extracts fully, the wine liquid golden yellow color of making, and the smell of fruits is very sweet, pure taste.
Method of the present invention can reach by following measure: the full fruit of ginkgo is put into the slurries that obtain exosper after peeling machine skin benevolence is separated, pump into immediately and make pulp be warming up to 55-65 ℃ rapidly in the Cooling or heating jar, regulate pH value with oxysuccinic acid (or citric acid and other organic acids etc.), add proteolytic enzyme, polygalacturonase, Rohapect MPE, ∝-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase in proportion, keep for some time.Make effectively dissolvings such as pectin substance, cellulosic, starch, high molecular weight protein, pigment in the ginkgo slurry.Cooling, squeezing replenishes a sugar part back and adds wine yeast or natural fermentation broth in expressed fruit juice, ferment, and makes the ginkgo fermented juice.Also can in the fruit juice that squeezes out, use the deodorizing alcohol infuse, make immersion juice.The fermented juice that makes and soak juice again through operations such as esterification, freezing, allotment, filtration, sterilization, packings can be made the YINGXINGJIU of the different a plurality of kinds of sugar degree.
The present invention is described in detail below in conjunction with example and subordinate list:
1, harvesting and after-ripening
Ginkgo is a more special fruit variety, and the process of an after-ripening is arranged behind the fruit harvesting, generally needs 1-2 months fruits just to understand fully matured and softening (ripening time is different along with the height of temperature).Increase the March that measure can effectively be saved to fruit 1 year a little, utilize this characteristic can prolong the factory process pretreatment time greatly.
2, the sorting of ginkgo
Brewageing the ginkgo that YINGXINGJIU is used, require the orchard worker to carry out sorting when after-ripening, mainly is that the mould grain that degenerates is sorted out during sorting, otherwise just enlarges infection easily through decortication and making beating, unfavorable to making wine.
3, flushing and destemming
Because the ginkgo trees are general taller and bigger, how to gather with the method for stock vibration.Fruit falls to the ground and becomes easily infected by many sand and dust and assorted bacterium, can remove the overwhelming majority with high pressure water and pollute.Remove carpopodium simultaneously, in order to step making beating and composition adjustment down.
4, kernel separates and making beating
The flushing back is put into the gingko peeling machine to fruit, the exosper after obtaining separating.Add the hollander making beating, fully fragmentation helps separating out of various compositions.
5, biological enzymolysis
Ginkgo stock pump after the fragmentation is gone in the Cooling or heating jar, make pulp be warming up to 55-70 ℃ rapidly, regulate PH4.0-7.3 with oxysuccinic acid (or citric acid etc.), add proteolytic enzyme, polygalacturonase, Rohapect MPE, ∝-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase, kept 0.1-24 hour.Make effectively dissolvings such as pectin substance, cellulosic, pigment in the ginkgo slurry.In the heating pulp, answer turn on agitator to stir, add the combination biological enzyme formulation then, in enzymolysis process, in the container of airtight, constant temperature, stirring at low speed, carry out.
In this process, can all remove the toxic ingredient in the ginkgo and do not lost saccharan, so will control kind, ratio and the concentration of time, temperature, pH value and biological enzyme well.
5, go out enzyme and cooling
Pulp behind the enzymolysis should be heated to 70-90 ℃ rapidly, is incubated 20-90 minute, and enzyme is passivated, and makes pulp that a comparatively ideal viscosity be arranged, and improves juice quality.Go out behind the enzyme, cool off, the pulp temperature is reduced to about 25 ℃, change infuse or fermentation procedure again over to.
6, the former wine of alcohol infuse
Edible ethanol is carried out deodorization with gac or additive method etc. handle little sweet, pure, no sharp flavor of the alcohol after the processing and peculiar smell.It is 5-60% that cooled biological enzymolysis juice adding deodorizing alcohol is made the ethanol content in its fruit juice, makes alcohol-pickled former wine.If require the wine degree higher, the ratio of gingko juice is less, can blend a certain proportion of Folium Ginkgo extract, in order to the health-care effect that guarantees wine liquid.
7, enzymolysis juice fermentation
In the cooled enzymolysis juice of the enzyme that goes out, add sulfurous gas or potassium permanganate, add wine yeast then or the about 5-30% vigorous natural fermentation broths ferment, calculate benefit sugar by final 15% oenometer that generates, the control leavening temperature is about 25 ℃, stir or beat rake twice every day during fermentation, each 30 minutes, reduces to 0.5% when residual sugar and stop to ferment when following, filter, be fermented wine.Use wine yeast or wine fermentation liquid can increase the grape fragrance of YINGXINGJIU, help the popularization and the sale of wine more.
8, esterification
In order to make former wine ripe as early as possible, aging, produce aroma preferably, can alcohol-pickled former wine or fermented wine pump into and carry out esterification in the Cooling or heating jar, former wine is pumped in the Cooling or heating jar afterwards airtight, temperature in the jar is risen to 40-70 ℃, be incubated 30-50 days.After esterification is finished, former wine temperature is reduced to about 20 ℃.
9, clarification
After the former wine esterification cooling of ginkgo, add finings in proportion.Operable finings has: gelatin, silica gel, tannin, wilkinite, honey and egg white etc.
10, deepfreeze
The clarification back extraction upper strata stillness of night pumps into it in deepfreeze jar, cools the temperature to former wine 1-3 above freezing ℃, is incubated about 30 days, uses the diatomite filter filter at low temperature, stand-by at once.
11, finished wine allotment
According to the prescription requirement of production different varieties ginkgo, above-mentioned former wine can be deployed into the various YINGXINGJIU of dried, half-dried, sweet, half sweet, low wine degree and high wine degree, also can make the sweet YINGXINGJIU of gassiness.
12, filtration, sterilization and packing
By the prescription requirement with former wine deployed after, pack by packaging facilities such as filter, sterilization Machine, filling machines through the YINGXINGJIU work in-process that physics and chemistry index test and sanitary index are up to the standards, the sterilization temperature of YINGXINGJIU is 70-90 ℃, the can temperature is 60-75 ℃, labelled and spray the date manufactured by food or the healthcare products label universal standard, be the YINGXINGJIU finished product.
Embodiment:
Embodiment 1
Get 1000 kilograms of full fruits of ginkgo, after letter sorting, flushing, destemming, fragmentation, the ginkgo stock pump is gone into to be heated to 55 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 30 minutes, temperature is risen to 75 ℃ again, be incubated 30 minutes, grape is starched temperature reduce to 25 ℃ with cooling water circulation, pump into the squeezing machine squeezing, make 800 kilograms of gingko juices.100 milliliters of the wine yeast liquid that prepare are pumped in the ginkgo slurry behind the enzymolysis, add 40 kilograms of 70% deodorizing alcohol, mend 80 kilograms of sugar, Sodium Metabisulfite 80 grams, leavening temperature is 20-25 ℃ and ferments, treat that pol reduces to 0.5 gram below/100 milliliters the time, filter with diatomite filter, make 920 kilograms of fermented wines, former wine is pumped in the Cooling or heating jar, former wine is warming up to 50 ℃, add 3 kilograms of penetrating judgments, be incubated 35 days, then former wine is pumped in the deepfreeze jar,-6 ℃ are incubated 30 days, and filtration, allotment, can promptly get does YINGXINGJIU.
Embodiment 2
Get 1000 kilograms of full fruits of ginkgo, through letter sorting, flushing, destemming, after the fragmentation ginkgo stock pump is gone into to be heated to 55 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 40 minutes, be warming up to 70 ℃ again, be incubated 40 minutes, with water coolant ginkgo starched temperature and reduce to 25 ℃, pump in the squeezing machine and squeeze, make 850 kilograms of gingko juices, pump into 250 kilograms of 70% deodorizing alcohol again, make and soak former wine, this is soaked 1 ton of former wine in Cooling or heating jar, be warming up to 50 ℃, be incubated 40 days, after the cooling, pump in the deepfreeze jar-7 ℃ of insulations 35 days again, after filtration, allotment, can promptly gets half-dried YINGXINGJIU.
Embodiment 3
Get 1000 kilograms of full fruits of ginkgo, after letter sorting, flushing, destemming, fragmentation, the ginkgo stock pump gone in the Cooling or heating jar about temperature adjustment to 25 ℃, Fructus Vins (or peeling red grape) the vigorous fermented liquid of spontaneous fermentation is pumped into 200 kilograms, add 40 kilograms of 65% deodorizing alcohol, mend 80 kilograms of sugar, Sodium Metabisulfite 60 grams, treat that the fermented liquid residual sugar reduces to 0.5% when following, stop fermentation, filter with diatomite filter, pump in the Cooling or heating jar 75 ℃ of insulations 30 days again, after the cooling it is pumped in the deepfreeze jar one 7 ℃ of insulations 35 days, filtration, allotment, can promptly get does YINGXINGJIU.The control pol can obtain sweet and half sweet YINGXINGJIU.
Embodiment 4
Get 1000 kilograms of full fruits of ginkgo, after letter sorting, flushing, destemming, fragmentation, the ginkgo stock pump is gone into to be heated to 55 ℃ in the Cooling or heating jar, add 100 milliliters of combination biological enzyme formulations, be incubated 40 minutes, be warming up to 70 ℃ again, be incubated 40 minutes, with water coolant ginkgo is starched temperature and reduce to 25 ℃, pump in the squeezing machine and squeeze, make 850 kilograms of gingko juices.Batchings such as allotment citric acid, sucrose, spices are filtered, and add finings, stir, and leave standstill 2-36 hours, filter canned clarification, transparent, stable, the golden ginkgo fruit juice of promptly obtaining.
Description of drawings
Figure of description is a gingko wine production process schema of the present invention.
Claims (13)
1, biological enzyme is brewageed the technology of YINGXINGJIU, it is characterized in that: be the real YINGXINGJIU of raw material production with the gingko episperm; Before gingko episperm fermentation or infuse, utilize the combination biological enzyme to material decomposition such as the pectin substance in the gingko episperm, cellulosic, polysaccharide and pigment, YINGXINGJIU or the beverage of making through the enzyme that goes out, squeezing, fermentation, allotment, clarification or immersion, esterification, freezing treatment, allotment, filtration, technology of the package again.
2, according to the described method of claim 1, it is characterized in that: be the real YINGXINGJIU of raw material production with the gingko episperm; The exosper golden yellow color, pollution-free, do not have and go rotten after-ripening degree 60-90%.
3, according to the described method of claim 1, it is characterized in that: the combination biological enzyme is made up of proteolytic enzyme, polygalacturonase, Rohapect MPE, α-amylase, glucoamylase, polygalacturonase, cellulase and hemicellulase etc., and consumption is 10-500 milliliters/1000 kilograms pulps.Enzymolysis time is 20-200 minutes, and hydrolysis temperature is 40-65 ℃.
4, according to the described method of claim 1, it is characterized in that: after utilizing biological enzyme to decompose, be high, 30-60 minutes time, be cooled to 20-30 ℃ then to 70-80 ℃ of enzymes processing of going out with the pulp temperature.
5, according to the described method of claim 1, it is characterized in that: finings is: gelatin, silica gel, tannin, wilkinite, honey, egg white etc., precipitate 2-36 hours at settling tank, and filter through filter then, reach the clarification purpose.
6, according to the described method of claim 1, it is characterized in that: without fermentation and alcohol infuse, batchings such as allotment citric acid or oxysuccinic acid, sucrose, spices are directly made ginkgo beverage.
7, according to the described method of claim 1, it is characterized in that: the temperature of esterification is 40-70 ℃, time 10-45 days.
8, according to the described method of claim 1, it is characterized in that: the freezing treatment temperature is filtered then for being higher than 1-5 ℃ of former wine freezing points.
9, according to the described method of claim 1, it is characterized in that: during fermentation, adopt wine yeast or natural yeast fermentation broth, natural fermentation broth adds by the 5-70% that treats fermented liquid; Natural fermentation broth is white wine liquid or red wine liquid (also can directly add Fructus Vins or red grape); Allotment 20-80% must is brewageed gingkgo vinous liquor.
10, according to the described method of claim 1, it is characterized in that: when fermentation or allotment, can add matrimony vine, genseng, coffee, apple, essence or the like herbal medicine or other seasonings, make the health promoting wine of characteristic.
11, according to the described method of claim 1, it is characterized in that:, YINGXINGJIU can be become do YINGXINGJIU, half-dried YINGXINGJIU, half sweet YINGXINGJIU, sweet YINGXINGJIU and gassiness YINGXINGJIU according to actual production and sale needs.
12, according to the described method of claim 1, it is characterized in that: when allotment, make YINGXINGJIU wine degree reach 0.5-15%, infuse wine can transfer to 0.5-60% (for reaching health-care effect, high wine degree YINGXINGJIU can be added the 0.5-50g/kg Folium Ginkgo extract).
13, according to the described method of claim 1, it is characterized in that: the container that packing is adopted is vial, polyester bottles, and the YINGXINGJIU carbon dioxide content that charges into carbonic acid gas is 1.0-5.0 (20 ℃ of kg/cm
2).
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| CN200810082655A CN101519629A (en) | 2008-02-26 | 2008-02-26 | Gingko wine production process |
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| CN200810082655A CN101519629A (en) | 2008-02-26 | 2008-02-26 | Gingko wine production process |
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Cited By (13)
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| CN102839084A (en) * | 2012-10-11 | 2012-12-26 | 雷晓明 | Process for preparing coffee-fruit wire by full fermentation method |
| CN103232911A (en) * | 2013-05-13 | 2013-08-07 | 焦作市易生元酒业股份有限公司 | Chinese yam and grape wine and brewing method thereof |
| CN103340462A (en) * | 2013-06-07 | 2013-10-09 | 新疆农业科学院园艺作物研究所 | Preparation method of clarified apricot juice |
| CN103666940A (en) * | 2012-09-06 | 2014-03-26 | 张金荣 | Process for preparing purple sweet potato liquor with biological enzymolysis method |
| CN103773660A (en) * | 2014-02-13 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of ginkgo health-care wine |
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| CN104293572A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Ginseng and goora nut health-preserving wine and preparation method thereof |
| CN104718279A (en) * | 2012-09-28 | 2015-06-17 | 蔚山大学校产学协力团 | Method for preparing fermented ginkgo biloba beverage using heat-resistant amylase |
| CN104893939A (en) * | 2015-05-06 | 2015-09-09 | 徐州享康食品有限公司 | Ginkgo fruit red yeast rice wine and production method thereof |
| CN106262964A (en) * | 2016-08-05 | 2017-01-04 | 安陆市元畈辣业有限公司 | A kind of method removing ginkgo nut episperm |
| CN106281870A (en) * | 2016-11-17 | 2017-01-04 | 徐琛 | A kind of gingko wine production process |
| CN106336994A (en) * | 2016-11-17 | 2017-01-18 | 南通康威尔生物化工有限公司 | Production technology for preparing gingko distilled liquor through fermentation method |
| CN106834038A (en) * | 2017-03-21 | 2017-06-13 | 顾东东 | A kind of preparation method of ginkgo peach wine |
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- 2008-02-26 CN CN200810082655A patent/CN101519629A/en active Pending
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| CN103666940A (en) * | 2012-09-06 | 2014-03-26 | 张金荣 | Process for preparing purple sweet potato liquor with biological enzymolysis method |
| CN104718279A (en) * | 2012-09-28 | 2015-06-17 | 蔚山大学校产学协力团 | Method for preparing fermented ginkgo biloba beverage using heat-resistant amylase |
| CN102839084B (en) * | 2012-10-11 | 2013-08-21 | 雷晓明 | Process for preparing coffee-fruit wine by full fermentation method |
| CN102839084A (en) * | 2012-10-11 | 2012-12-26 | 雷晓明 | Process for preparing coffee-fruit wire by full fermentation method |
| CN103815473A (en) * | 2012-11-19 | 2014-05-28 | 傅琳 | Coffee pericarp fermented beverage |
| CN103232911A (en) * | 2013-05-13 | 2013-08-07 | 焦作市易生元酒业股份有限公司 | Chinese yam and grape wine and brewing method thereof |
| CN103340462A (en) * | 2013-06-07 | 2013-10-09 | 新疆农业科学院园艺作物研究所 | Preparation method of clarified apricot juice |
| CN103773660A (en) * | 2014-02-13 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of ginkgo health-care wine |
| CN103773660B (en) * | 2014-02-13 | 2015-04-22 | 浙江红石梁集团天台山乌药有限公司 | Manufacturing method of ginkgo health-care wine |
| CN104293572A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Ginseng and goora nut health-preserving wine and preparation method thereof |
| CN104893939A (en) * | 2015-05-06 | 2015-09-09 | 徐州享康食品有限公司 | Ginkgo fruit red yeast rice wine and production method thereof |
| CN106262964A (en) * | 2016-08-05 | 2017-01-04 | 安陆市元畈辣业有限公司 | A kind of method removing ginkgo nut episperm |
| CN106281870A (en) * | 2016-11-17 | 2017-01-04 | 徐琛 | A kind of gingko wine production process |
| CN106336994A (en) * | 2016-11-17 | 2017-01-18 | 南通康威尔生物化工有限公司 | Production technology for preparing gingko distilled liquor through fermentation method |
| CN106834038A (en) * | 2017-03-21 | 2017-06-13 | 顾东东 | A kind of preparation method of ginkgo peach wine |
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Application publication date: 20090902 |