CN101649283B - Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof - Google Patents

Abstract

The invention relates to a blackberry short-stalked acanthopanax fruit wine and a brewing method thereof, which is brewed from blackberry, short-stalked acanthopanax fruit, sugar, red grape original wine and the like as raw materials. The method of the invention comprises the following steps: mixing blackberry and short-stalked acanthopanax fruit in a certain proportion, pumping into a heating device with a screw pump, heating to 40°C to 50°C, enzymolysis, squeezing, secondary enzymolysis, enzyme inactivation, cooling, filtering, alcohol soaking, and storage, and adding an appropriate amount of red grape original wine and sugar water during mixing. The product has a strong fruity aroma, is clear and bright, has a pure taste, is rich in nutrition, has anti-aging, anti-tumor and immunity-enhancing effects, and is particularly significant in preventing cardiovascular and cerebrovascular diseases. Regular drinking can improve human immunity and is beneficial to health.

Description

Blackberry short stem five plus fruit wine and its brewing method

technical field

The invention relates to an alcoholic beverage and a preparation method thereof, in particular to brewing blackberry and acanthus acanthus fruit wine by using blackberries and acanthus acanthus fruit and a brewing method thereof.

Background technique

Short-stemmed Acathopanax, English name: Manyprickle Acathopanax Root belongs to the genus Araliaceae. It grows in hillside forests and roadside bushes, and is distributed in Northeast, Central, East, and South China.

According to research and analysis, the main components of Duangan Wujia are; polysaccharides, amino acids, fatty acids, vitamins A, B1, B2 and a large amount of carotene; contain sesamin, coumarin, flavonoids, xyloketone, non-aromatic unsaturated Organic acids, and mineral components such as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium, etc.

Modern medical research has proved that the action characteristics of Duangengwujia are basically the same as those of ginseng. It has the function of regulating the disorder of the body and making it tend to be normal. Invigorating the middle, benefiting the essence, strengthening the will, dispelling rheumatism, strengthening the muscles and bones, promoting blood circulation and removing blood stasis, invigorating the stomach and diuresis, etc. Take "light body and hard work" for a long time.

Acanthus acanthus contains a noteworthy ingredient - acanthoside, which stimulates mental and physical vitality. Numerous scientific publications on Acanthus acanthus have demonstrated its anti-fatigue effects, ability to increase stamina, and increased alertness and learning abilities. Many usages have been confirmed in human experiments. Short stem five plus is a very popular self-medicating remedy for those recovering from illness, suffering from excessive stress or tension, overworked, debilitated by chronic disease, and those who need to achieve peak physical and mental performance. At present, there are also a considerable number of reports pointing out that it can support the immune system, restore abnormal low blood pressure, improve the circulatory system, and normalize the disordered glucose and lipid metabolism. Short stem five plus contains short stem five plus glucoside, which has a good effect on the adrenal glands, the tiny glands located in the upper part of the kidneys that secrete fatigue-fighting hormones. Taking Duan Geng Wu Jia is believed to advance the body in addressing physiological stressors ranging from heat exposure to overwork. And enhance the ability to resist disease. Acanthoside has been shown to improve acuity and physical stamina without the diminished potency of caffeinated products. Studies have shown that Duangan Wujia can improve the use of oxygen to exercise muscles. This means the body can sustain aerobic exercise for longer and recover from exercise fatigue faster.

Wild short-stemmed Acanthopanax is mainly produced in the three northeastern provinces and some provinces in North China. According to the investigation of the reserves of wild Acanthopanax in the three northeastern provinces by relevant departments, it was about 10,000 tons before the 1980s, and since 2000 In 2000, farmers in the three northeastern provinces started artificially planting Duangengwujia. In 2000, the total area of artificial cultivation of Duangengwujia reached about 2,000 mu. Due to the new medicines, special medicines and The production of Chinese patent medicines has increased significantly. There are many established and newly established manufacturers of decoction pieces, health care products and Duangengwujia wine. The demand for Duangengwujia has increased sharply. The rapid development has reached more than 10,000 mu. Due to the continuous increase in the area of artificial cultivation of Duangengwujia, a good raw material foundation has been laid for the further processing of Duangengwujia.

Blackberry is a kind of raspberry. It is a berry economic fruit tree plant of the genus Rubus in the family Rosaceae. The blackberry fruit is a soft and juicy berry, black and red in color, crystal clear, sweet and sour in taste, and full of fragrance. It is unique in middle class and has high economic value and nutritional value. The sugar-free extract in black berries is about 9%, most of which are black and red pigments. Black berries contain 5-12% of total sugar, 1.2-3.8% of organic acids, and vitamins. E2.17mg/100g, is the best raw material for brewing blackberry wine.

Blackberry is a precious fruit developed in recent years, known as the king of the third-generation fruit, and is an ideal raw material for processing. Blackberry is a perennial shrub-type fruit tree belonging to Rubus of Rosaceae. The fruit is a berry, tender and juicy. The fruit is sweet and sour, nutritious, and there are as many as 19 kinds of common amino acids. Especially the content of γ-amino acid, vitamin E, SOD (superoxide dismutase) and other components is the crown of fruit, long-term consumption can protect the heart, prevent cardiovascular disease, anti-aging and anti-cancer effects. The sugar content can reach 10%, mainly glucose and fructose which are easily absorbed by the human body, and the organic acid content exceeds 2%, mainly citric acid and malic acid. At the same time, the fruit also contains a variety of trace elements beneficial to the human body. The anthocyanin content is 30-60mg/100g fresh fruit, and there are also flavonoids and other anti-cardiovascular components.

Owing to having above-mentioned nutritional labeling and health-care function, make blackberry become the novel health food that is beneficial to disease prevention, cure.

In my country, blackberries were mainly distributed in the wild in the past, but in recent years, due to the increase in demand for blackberries in the international market, the development of blackberries in my country has been greatly stimulated. It has been introduced and cultivated in all parts of Northeast my country. Blackberry skin is thin and juicy, not resistant to storage, but it is very suitable as raw material for processing. With the increase of blackberry planting area, it is urgent to explore the way of blackberry deep processing. For this reason, aiming at the processing characteristics of blackberry, it is very necessary to develop several series of blackberry products with unique flavor and broad development prospects. Because the fresh fruit picked by blackberries is difficult to preserve and is easy to be spoiled, blackberries must be frozen and refrigerated within a few hours of picking. At present, blackberries are generally processed into a few products such as fruit juice, jam, and beverages in China. Due to backward processing technology , many of which are still in development.

At present, Duangengwujia is mainly used as raw material to produce Duangengwujia extract, Duangengwujia tea and Duangengwujia medicine at home and abroad. The publication number is CN101074415A, and the title of the invention is "Acanthopanax wine and its preparation method", which discloses the use of Acanthopanax as a raw material, and has added natural Chinese herbal medicines such as astragalus, medlar, yam, hawthorn, ginseng, hippocampus, and cordyceps. Methods The active ingredients are extracted and blended with white wine, bee pollen, honey, royal jelly, etc. The publication number is CN1159430C, and the title of the invention is "a kind of Acanthopanax wine and its preparation method" which discloses using Acanthopanax fruit and vine grapes as raw materials to be fermented by traditional techniques.

Contents of the invention

The invention provides a short-stemmed Acanthopanax acanthus fruit, combined with raw materials such as black berries, undergoes enzymolysis, pressing, secondary enzymolysis, deenzyme, cooling, filtration, alcohol immersion, storage, and then transfers an appropriate amount of fermented red grapes. It is made by blending raw wine, sugar, etc. This product has a strong fruity aroma, clear and bright, pure taste, and rich nutrition. Regular drinking can improve human immunity and is beneficial to human health. It is a new variety of fruit wine. Blackberry short stem five plus fruit wine not only contains short stem five plus rich nutrients, but also supplements various nutritional components of blackberry fruit, and it is good for health if you drink it frequently.

A kind of blackberry short-stemmed Acanthopanax fruit wine provided by the present invention is composed of blackberry, short-stemmed Acanthopanax, red grape wine, alcohol, sucrose and brewing water, blackberry, short-stemmed Acanthopanax, red grape wine, deodorant The weight ratios of alcohol, sucrose and brewing water to the total weight are respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%, 30-50%.

The inventive method can be achieved by following measures:

a. After mixing the short-stemmed Acanthopanax and blackberry according to the proportion, pump it into the heating equipment with a screw pump and heat it to 40°C to 50°C;

b. Pump the heated fruit juice into the enzymolysis tank for enzymolysis, the dosage of pectinase is 0.4kg-1.5kg/10000kg, the enzymolysis temperature is 30°C-50°C, and the enzymolysis time is 1-2 hours;

c. After enzymolysis, the enzymolysis juice is pumped into the squeezer for squeezing;

d. Pump the squeezed fruit juice into the secondary enzymolysis tank for secondary enzymolysis; the amount of pectinase used for the second enzymolysis is 0.2kg-0.8kg/10000kg; the enzymolysis temperature is 30°C-50°C, The enzymatic hydrolysis time is 1-2 hours; e. Inactivate the enzymolyzed fruit juice after the second enzymatic hydrolysis. Enzyme inactivation can be carried out in an airtight enzymatic inactivation tank. The enzymatic inactivation temperature is 95°C-100°C and the time is 5-10 minutes ; then cooled to normal temperature;

f, the cooled fruit juice is filtered with a diatomaceous earth filter;

G, the fruit juice after filtering is adjusted to the alcoholic amount of fruit juice 10%-20% by weight with the deodorized alcohol of 60%-70% by weight, for subsequent use;

h, when pairing wine, take the above-mentioned alcoholic fruit juice and transfer it into 5-15% of red grape original wine; 5%-15% by weight; stirring evenly; filtering, filling and packaging to obtain the finished blackberry short-stalked Acanthopanax fruit wine.

The present invention has the following advantages:

1. Use pectinase to enzymatically decompose water-insoluble substances such as pectin, cellulose, and polysaccharides in Wujia fruit and blackberry, which greatly shortens the aging time of fruit wine and maintains the aroma and style of the original fruit , without destroying the nutritional content of the fruit.

2. After enzymolysis, pressing, secondary enzymolysis, deenzyme, and alcohol immersion, the short-stemmed Acanthopanax and black berries are soaked in raw wine for aging, so that the short-stemmed Acanthopanax and black berries produce better fruity aroma , red grape fermented original wine is added during blending, so that the blackberry short-stemmed Acanthopanax fruit wine has a good aging aroma of fermented wine, and the fruit and wine aromas are coordinated, so that the blackberry short-stemmed Acanthopanax five-stem fruit wine has a prominent fruity aroma, a long aftertaste, and a strong taste Pure, nutritious, comfortable and palatable.

3. The production cycle of the blackberry short-stemmed Acanthopanax fruit wine by the method of the present invention is short, and generally about half a year can be dispatched to the factory, and the quality is good. The original wine that has changed the traditional process needs to be stored for a long time, takes up a lot of storage equipment, and has the shortcomings of a large backlog of funds, which greatly reduces reduced the production cost of fruit wine.

Detailed ways

Example 1

Take 300 kg of short-stemmed Acanthopanax and 100 kg of black berries, mix them and pump them into a hot and cold tank with a screw pump and heat to 50°C; add 60 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 2 hours Put it into the press and squeeze it; get 320 kg of squeezed enzymatic juice; pump 320 kg of enzymatic juice into the hot and cold cylinder for secondary enzymolysis, add 24 grams of pectinase, and control the enzymatic hydrolysis temperature at 45°C-50°C. After 2 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 95°C for 10 minutes, and cooled to room temperature; filtered with a diatomaceous earth filter to obtain 300 kg of enzymolysis clear juice; 300 kg of enzymolysis clear juice was added to 70% deodorized alcohol by weight 100 kilograms, make fruit juice with alcohol content of 17% by weight, and store; get 400 kilograms of above-mentioned alcoholic fruit juice in the batching tank, add 50 kilograms of red grape wine with alcohol content of 15% by weight, transfer into 70 kg by weight 100 kg of deodorized alcohol; in addition, add 110 kg of white granulated sugar to the sugar pot, add 380 kg of water, boil it and cool to normal temperature, pump it into the batching tank, stir evenly, and obtain The finished blackberry short-stem Wujia fruit wine.

Example 2

Take 1,500 kg of short-stemmed Acanthopanax, 1,500 kg of black berries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 40°C; add 120 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1 hour Put it into the press and press; get 2400 kg of squeezed enzymolysis juice; pump 2400 kg of enzymolysis juice into the cold and hot tank for secondary enzymolysis, add 60 grams of pectinase, and control the enzymolysis temperature at 30°C-35°C, After 1 hour of enzymolysis, the enzymolysis juice was passed through a heat exchanger to inactivate the enzyme, the temperature of the enzymolysis was controlled at 120°C, and after 5 seconds, it was cooled to normal temperature; it was filtered with a diatomaceous earth filter to obtain 2150 kg of enzymolysis clear juice; Add 416 kilograms of 60% deodorized alcohol by weight to 2150 kilograms of enzymolysis clear juice to make fruit juice with 10 percent alcohol content by weight, and store it; get 2500 kilograms of the above-mentioned alcoholic juice in the batching tank, add 15 percent by weight alcohol content Add 1,500 kg of red grape wine to 42 kg of 60% deodorized alcohol by weight; in addition, add 250 kg of white granulated sugar and 5,800 kg of water into the sugar pot, boil it and cool it to room temperature, then pump it into the batching tank mixing, stirring evenly, filtering, filling and packaging to obtain the finished blackberry short-stalked Acanthopanax fruit wine.

Example 3

Take 150 kg of short-stemmed Acanthopanax and 250 kg of black berries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 45°C; add 40 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1.5 hours Put it into the press and press; get 330 kg of squeezed enzymatic juice; pump 330 kg of enzymatic juice into the cold and hot cylinder for secondary enzymolysis, add 18 grams of pectinase, and control the enzymatic hydrolysis temperature at 35°C-40°C. After 1.5 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 100°C for 5 minutes, and cooled to normal temperature; filtered with a diatomaceous earth filter to obtain 310 kg of enzymolysis clear juice; 310 kg of enzymolysis clear juice was added to 65% deodorized alcohol by weight 87 kg, made into fruit juice with an alcohol content of 15% by weight, and stored; get 400 kg of the above-mentioned alcohol-containing fruit juice in the batching tank, add 150 kg of red grape wine with an alcohol content of 15% by weight, and transfer it into 65 kg by weight 100 kg of deodorized alcohol; in addition, add 160 kg of white granulated sugar to the sugar pot, add 250 kg of water, boil it and cool to normal temperature, pump it into the batching tank, stir evenly, and obtain The finished blackberry short-stem Wujia fruit wine.

Example 4

Take 1,000 kg of short-stemmed Acanthopanax, 2,000 kg of black berries, mix them and pump them into a hot and cold tank with a screw pump and heat to 40°C; add 450 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1 hour Put it into the press and squeeze it; get 2400 kg of squeezed enzymolysis juice; pump 2400 kg of enzymolysis juice into the cold and hot cylinder for secondary enzymolysis, add 200 grams of pectinase, and control the enzymolysis temperature at 40°C-45°C, After 1.5 hours of enzymolysis, the enzymolysis juice was passed through a heat exchanger to inactivate the enzyme, the temperature of the inactivation enzyme was controlled at 110°C, and after 10 seconds, it was cooled to normal temperature; it was filtered with a diatomaceous earth filter to obtain 2150 kg of enzymolysis clear juice; Add 470 kilograms of 60% deodorized alcohol by weight to 2150 kilograms of enzymolysis clear juice to make fruit juice with 12 percent alcohol content and store it; get 2500 kilograms of the above-mentioned alcoholic juice in the batching tank, add 15 percent alcohol content by weight 1500 kg of red grape wine, transferred to 150 kg of deodorized alcohol with 60% by weight; in addition, 200 kg of white sugar was added to the sugar pot, and 5850 kg of water was added, boiled and cooled to room temperature, pumped into the batching tank mixing, stirring evenly, filtering, filling and packaging to obtain the finished blackberry short-stalked Acanthopanax fruit wine.

Claims (1)

1. blackberry acanthopanax sessiliflorus fruit wine; Processed by blackberry, blueberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water, it is characterized in that: the ratio that blackberry, blueberry fruit, fruit of Acanthopanax sessiliflorus, the former wine of red grape, deodorizing alcohol, sucrose and brewing water raw material weight separately account for gross weight is respectively: 15-30%, 15-40%, 5-15%, 5-15%, 5-20%; It is 100% that adding brewing water 30-60% makes above-mentioned component sum, and brewing method is following:

A, fruit of Acanthopanax sessiliflorus, blackberry, blueberry fruit proportionally mixed after, pump into spiral pump and to be heated to 40 ℃ to 50 ℃ in the warming-up device;

B, the fruit juice after will heating pump into enzymolysis in the enzymatic vessel, and the polygalacturonase consumption is 0.4kg-1.5kg/10000kg, and hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;

Behind c, the enzymolysis enzymolysis fruit juice pumped in the squeezing machine and squeeze;

D, the fruit juice that squeezing is produced pump into and carry out secondary enzymolysis in the secondary enzymolysis jar; The polygalacturonase consumption of secondary enzymolysis is 0.2kg-0.8kg/10000kg; Hydrolysis temperature is 30 ℃-50 ℃, and enzymolysis time is 1-2 hour;

E, with the enzyme that goes out of the enzymolysis fruit juice after the secondary enzymolysis, enzyme airtight the carrying out in the enzyme jar that goes out of going out, 95 ℃-100 ℃ of enzyme-removal temperatures, time 5-10 minute; Be cooled to normal temperature then;

F, cooled fruit juice is filtered with diatomite filter;

G, the fruit juice after will filtering transfer to amount that fruit juice contains deodorizing alcohol 10%-20% by weight with the deodorizing alcohol of 60%-70% by weight, store;

H, get the above-mentioned fruit juice that contains deodorizing alcohol when joining wine and call in the former wine 5-15% of red grape; Sucrose 5-20%; Brewing water 30-60%; With deodorizing alcohol above-mentioned work in-process blackberry acanthopanax sessiliflorus fruit wine wine degree is adjusted into 5%-15% by weight; Stir; Filtration, can, be packaged to be the blackberry acanthopanax sessiliflorus fruit wine finished product.