CN102021104B - Papaya wine having health-care function on damp-heat physique and preparation method thereof - Google Patents
Papaya wine having health-care function on damp-heat physique and preparation method thereof Download PDFInfo
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Abstract
The invention relates to papaya wine having a health-care function on damp-heat physique and a preparation method thereof. The papaya wine is formed by brewing medicine food homologous Chaenomeles lagenaria as main raw material with raw coix seed with the functions of strengthening the spleen and eliminating dampness and clearing away heat and toxic materials and mung beans with the function of clearing away heat and toxic materials. The invention is characterized in that a food therapy for preserving health and conditioning crowds with the damp-heat physique can be provided by a health-care wine manner. The papaya wine not only retains natural flavor of papaya fruit wine, but also contains total flavone, oleanolic acid, vitamin C, superoxide dismutase (SOD) and other abundant functional nutrient components, has very high nutrient values and health-care values and has definite pertinence at the health preservation and health care of the crowds with the damp-heat physique.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of to damp-heat constitution papaya wine with health role and preparation method thereof.
Background technology
" Traditional Chinese Medicine Constitution Classification and formulation standard " according to China Association of Traditional Chinese Medicine's issue in 2009, tcm constitution refers to " among the human vital process, on native endowment and acquired basis aspect formed morphological structure, physiological function and the psychological condition comprehensive, metastable intrinsic speciality ".Standard accordingly, compatriots' physique is divided into nine types, comprising: gentle matter, deficiency of vital energy matter, deficiency of yang matter, deficiency of Yin matter, the wet matter of phlegm, damp and hot matter, blood stasis matter, obstruction of the circulation of vital energy matter and the special matter of reporting.The foundation of this system, guiding theory and the Principle of Practice of suit measures to different persons for the tcm constitution health provides, people-oriented.
Ultimate principle according to " body is sick relevant ", the damp-heat constitution crowd easily forms retention of damp-heat in the interior, transporting and transforming function of the spleen and stomach imbalance, grow therefrom the dermatopathies such as acne, acne, eczema, cause simultaneously vexed slack, hot eyes dry, the heavy sleepiness of body, oliguria with reddish urine, stool viscous and dampness of scrotum, a series of health problems such as profuse leukorrhea and aphtha, halitosis.Facts have proved that " physique nourishment maintenance method " is to take good care of the effective solution of damp-heat constitution; Particularly the health-preserving food take wine as medium has the bioavailability height, and nutritive ingredient is abundant, and the characteristics such as good palatability very easily popularize in the human consumer, is the effective means of conditioning damp-heat constitution.Studies show that the damp-heat constitution crowd is one of more colony of crowd's distributed number in nine kinds of physique, mainly occur in the tropical and subtropical region of Southwestern China and East Coastal.
Fructus Chaenomelis is the famous special product in Anhui.Outer likeness in form pears, peach so have another name called wooden peach or iron pin pear, are a kind of medicinal materials.The plantation pawpaw is with a long history in Xuancheng county (modern Xuanzhou City).The Fructus Chaenomelis of Xuanzhou District plantation, existing more than 1500 history, be decided to be " tribute " period as far back as the Northern and Southern Dynasties.Compendium of Material Medica is carried: " pawpaw has it everywhere, and the Xuancheng person is good ", so have another name called " Fructus Chaenomelis ".Pawpaw fruit fragrance, ancients Ceng Zuowei present is presented mutually.Pawpaw fruit edible, wine brewing, that Semen Fructus Chaenomelis is squeezed out is oily edible, soapmaking, light a lamp, but main application can be controlled the diseases such as pin crick contraction and soreness of waist and knee joint, joint discomfort for being used as medicine, have strong, excited, ease pain, hold back the usefulness such as liver and spleen, dampness elimination, Shujin.Fructus Chaenomelis is warm in nature, sour-puckery flavor, the diseases such as arthritis with fixed pain caused by dampness of stimulating the circulation of the blood and cause the muscles and joints to relax, dispel the wind.Ancient medicine scholar TAO Hong-Jing, Su Song, LI Shi-Zhen have higher rating.
Fructus Chaenomelis contains 19 seed amino acids, 18 kinds of mine trace elements, and vitamin C, also contain simultaneously saponin(e, flavones, oxysuccinic acid, Oleanolic Acid, Citric Acid, citric acid, tartrate, xitix, FUMARIC ACID TECH GRADE, tannin etc., contain catalase, phenol oxidase, oxydase, be rich in especially superoxide dismutase (SOD) and Oleanolic Acid.The content of its SOD is impayable in all fruit in the world, and the content of a gram Fructus Chaenomelis fresh fruit SOD is up to 3227 international unit.SOD is the core substance of modern beauty beauty treatment product, can effectively eliminate superfluous free radical in the body, promotes body cell and upgrades.Oleanolic Acid has broad-spectrum antibacterial action, has the liver of protecting and falls the effects such as enzyme, promoting immunity, anti-inflammatory, reducing blood-fat blood sugar.
At present, although the pawpaw wine that adopts pawpaw etc. to make for raw material is arranged on the market, there is not yet the low drinks drink for damp-heat constitution population health characteristics.In addition, raw materials used more in the being seen pawpaw wine in market at present, the prescription compatibility is comparatively complicated, is unfavorable for scale operation.The 3rd, some so-called papaya wines are pawpaw boiling in water now, add pigment again and edible ethanol colludes accent, and the papaya wine nutrition that this method is produced is lost in a large number.The 4th, adopt edible ethanol to soak pawpaw and make soaking wine, the wine that this method is made because the character of pawpaw itself, causes the fruit wine mouthfeel that obtains not good enough, and abundant nutrition composition destruction contained in the pawpaw is more.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of papaya wine with health role for the damp-heat constitution crowd.
Another technical problem to be solved by this invention provides a kind of preparation method to damp-heat constitution papaya wine with health role.
Of the present invention damp-heat constitution papaya wine with health role is mainly made by the raw material of following weight part: pawpaw 40～120, Semen Coicis 1～20, the raw material 4～20 with heat-clearing or exsiccation, citric acid 0.1～2, oligofructose syrup 5～50; Wherein said raw material with heat-clearing or exsiccation is one or more in mung bean, reed rhizome, Herba Lophatheri, Poria cocos, Zi shepherd's purse, the living lotus root, can reach the effect of removing liver heat, lung heat or stomach energy; Preferred mung bean.
Preferably, described papaya wine is mainly made by the raw material of following weight part: pawpaw 60～100, Semen Coicis 4～15, the raw material 4～15 with heat-clearing or exsiccation, citric acid 0.2～1, oligofructose syrup 8～40.
More preferably, described papaya wine is mainly made by the raw material of following weight part: pawpaw 80～90, Semen Coicis 5～10, the raw material 5～10 with heat-clearing or exsiccation, citric acid 0.3～0.5, oligofructose syrup 10～30.
Papaya wine of the present invention prepares as follows:
A) pawpaw is squeezed the juice, obtain pawpaw fruit juice and pawpaw pomace; Semen Coicis and the raw material with heat-clearing or exsiccation were soaked in water 5 hours～20 hours, drain;
B) with pawpaw fruit juice, pawpaw pomace and soak soft Semen Coicis, raw material with heat-clearing or exsiccation mixes, the water that adds 2～20 times of amounts, then add the white sugar of gained liquid weight 10%～30%, 0.02%～0.08% active dry yeast powder, mix thoroughly, 20 ℃～40 ℃ bottom fermentations 5 days～30 days;
C) tank switching/cylinder, slagging-off, centrifugal except precipitation, the gained supernatant liquor is that ethanol concn is 3 °～10 ° former wine; Add 60%～99% edible ethanol in the described former wine, make that ethanol content reaches 10 °～15 ° in the former wine, ageing 3～12 months obtains ageing wine;
D) with volume ratio be 1: 0.2～1 finings A: the mixed solution of finings B is to the processing of decolouring and take away the puckery taste of described ageing wine, wherein the weight ratio of the mixed solution of finings and ageing wine is 1: 2～15, centrifugal except precipitation, obtain the wine that color and luster is clear and bright, decolour and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear filtration that stirs namely gets described papaya wine.
Wherein, described finings A is the aqueous gelatin solution of volume percent 1～5%, is preferably the aqueous gelatin solution of volume percent 1～3%, more preferably is 2% aqueous gelatin solution for volume percent; Described finings B is the active bentonite aqueous solution of volume percent 2～10%, is preferably the active bentonite aqueous solution of volume percent 2～6%, more preferably is 4% the active bentonite aqueous solution for volume percent; Preferably, the volume ratio of finings A and finings B is 1: 0.4～0.7, and more preferably volume ratio is 3: 2.
Step a) in, preferably, described soak time is 8 hours～15 hours, more preferably, soaks 12 hours.
Step b) in, preferably, described amount of water is 4～10 times, more preferably 4～6 times; Preferably, described white sugar add-on is 12%～25% of gained liquid weight, more preferably 15%～20%; Preferably, the add-on of described active dry yeast powder is 0.03%～0.06% of gained liquid weight, more preferably 0.03%～0.05%; Preferably, described leavening temperature is 25 ℃～35 ℃, more preferably 25 ℃～30 ℃; Preferably, described fermentation time is 10 days～25 days, more preferably 15 days～20 days.
Step c) in, preferably, the concentration of described edible ethanol is 80%～95%, more preferably 95%; Preferably, after the adding edible ethanol, ethanol content is 10 °～13 ° in the former wine, more preferably 10 °～12 °; Preferably, the described ageing time is 6～12 months, more preferably 12 months.
Steps d) in, preferably, the weight ratio of the mixed solution of described finings and ageing wine is 1: 4～10, more preferably 1: 5～9.Among the present invention, described pawpaw is preferably used Fructus Chaenomelis, and described Semen Coicis is preferably used Semen Coicis Semen Coicis.
Fructus Chaenomelis preferred for this invention (Chaenomeles speciosa) is the drupe of Rosaceae chaenomeles lagenaria; Flavor acid, warm in nature, return liver, the spleen channel, the effects such as the flat liver Shujin of tool and stomach dampness elimination.Semen Coicis Semen Coicis preferred for this invention (Coix lacryme～jobi var.mayuen) is the caryopsis of grass, and it is sweet, light, cool in nature to distinguish the flavor of, and returns spleen, stomach, and lung channel has the invigorating the spleen excreting dampness, except numbness antidiarrheal, the merit of clearing away heat and eliminating pus; Mung bean preferred for this invention (Phaseolus radiaus.) is seeds of leguminous plant; It is sweet, cool in nature to distinguish the flavor of, and enters the heart, the stomach warp, and tool is clearing heat and detoxicating, the merit of the sharp water of relieving summer heat.More than the organic assembling of three kinds of integration of drinking and medicinal herbs natural matters, have flat liver spleen, and a stomach dampness elimination, clearing heat and detoxicatingly wait effect.This three herbal medicines prescription, but the one side function of spleen and stomach regulating fundamentally improves water or wet transporting metabolism, and on the other hand then by clearing heat and detoxicating, the mechanism such as Li Shui dehumidifying are removed damp-heat constitution patient's damp and hot table diseases, thereby reach the effect for the treatment of both principal and secondary aspect of disease.Adopt in the papaya wine of raw material preparation of above-mentioned integration of drinking and medicinal herbs and contain total flavones, Oleanolic Acid, the functional nutrient compositions such as vitamins C and superoxide-dismutase (SOD).In addition because also contain Oleanolic Acid, superoxide-dismutase (SOD), total flavonoids substance in this papaya wine, and modern pharmacology show Oleanolic Acid can flu-prevention, protect liver and fall the effects such as enzyme, anti-inflammatory are antibacterial, blood fat reducing; Superoxide-dismutase (SOD) has old, anticancer, the radiation-resistant function of face nourishing antidebilitation; Total flavonoids substance can be stablized blood vessel and capillary vessel elasticity, reduce blood pressure, increases the effects such as arterial flow, arrhythmia, antiulcer agent.Therefore, the papaya wine that contains above-mentioned substance also has above-mentioned effect simultaneously.
The present invention also provides a kind of preparation method to damp-heat constitution papaya wine with health role, and the method comprises the steps:
The pawpaw fresh fruit is processed through sorting, cleaning, stripping and slicing, squeezing, gets Sucus Chaenomelis and pomace, and is for subsequent use; A certain proportion of Semen Coicis and raw material with heat-clearing or exsiccation are dipped to soft with clear water, drain for subsequent use; With Sucus Chaenomelis and pomace, Semen Coicis with have heat-clearing or the raw material of exsiccation mixes by a certain percentage, mixes thoroughly, add an amount of white sugar, active dry yeast and pure water, under suitable temperature, ferment; Then tank switching, slagging-off, centrifuging gets supernatant liquor; Supernatant liquor is through ageing, the processing of taking away the puckery taste and decolour with finings again, and centrifuging is got supernatant liquor and is blent, can and get final product.
Wherein, described raw material with heat-clearing or exsiccation is one or more in mung bean, reed rhizome, Herba Lophatheri, Poria cocos, Zi shepherd's purse, the living lotus root, can reach the effect of removing liver heat, lung heat or stomach energy; Preferred mung bean.
Particularly, the preparation method of papaya wine of the present invention is as follows:
A) get pawpaw 40～120 weight parts, squeeze the juice, obtain pawpaw fruit juice and pawpaw pomace; Get Semen Coicis 1～20 weight part, have raw material 4～20 weight parts of heat-clearing or exsiccation, be soaked in water respectively 5 hours～20 hours, drain;
B) with pawpaw fruit juice, pawpaw pomace and soak soft Semen Coicis, raw material with heat-clearing or exsiccation mixes, the water that adds 2～20 times of amounts, then add the white sugar of gained liquid weight 10%～30%, 0.02%～0.08% active dry yeast powder, mix thoroughly, 20 ℃～40 ℃ bottom fermentations 5 days～30 days;
C) tank switching/cylinder, slagging-off, centrifugal except precipitation, the gained supernatant liquor is that ethanol concn is 3 °～10 ° former wine; Add 60%～99% edible ethanol in the described former wine, make that ethanol content reaches 10 °～15 ° in the former wine, ageing 3～12 months obtains ageing wine;
D) with volume ratio be 1: 0.2～1 finings A: the mixed solution of finings B is to the processing of decolouring and take away the puckery taste of described ageing wine, wherein the weight ratio of the mixed solution of finings and ageing wine is 1: 2～15, centrifugal except precipitation, obtain the wine that color and luster is clear and bright, decolour and take away the puckery taste; In obtained wine thereby, add the citric acid of 0.1～2 weight part and the oligofructose syrup of 5～50 weight parts; The rear filtration that stirs namely gets described papaya wine.
Wherein, described finings A is the aqueous gelatin solution of volume percent 1～5%, is preferably the aqueous gelatin solution of volume percent 1～3%, more preferably is 2% aqueous gelatin solution for volume percent; Described finings B is the active bentonite aqueous solution of volume percent 2～10%, is preferably the active bentonite aqueous solution of volume percent 2～6%, more preferably is 4% the active bentonite aqueous solution for volume percent; Preferably, the volume ratio of finings A and finings B is 1: 0.4～0.7, and more preferably volume ratio is 3: 2.
Step a) in, preferably, described soak time is 8 hours～15 hours, more preferably, soaks 12 hours.
Step b) in, preferably, described amount of water is 4～10 times, more preferably 4～6 times; Preferably, described white sugar add-on is 12%～25% of gained liquid weight, more preferably 15%～20%; Preferably, the add-on of described active dry yeast powder is 0.03%～0.06% of gained liquid weight, more preferably 0.03%～0.05%; Preferably, described leavening temperature is 25 ℃～35 ℃, more preferably 25 ℃～30 ℃; Preferably, described fermentation time is 10 days～25 days, more preferably 15 days～20 days.
Step c) in, preferably, the concentration of described edible ethanol is 80%～95%, more preferably 95%; Preferably, after the adding edible ethanol, ethanol content is 10 °～13 ° in the former wine, more preferably 10 °～12 °; Preferably, the described ageing time is 6～12 months, more preferably 12 months.
Steps d) in, preferably, the weight ratio of the mixed solution of described finings and ageing wine is 1: 4～10, more preferably 1: 5～9.
Oligofructose syrup used among the present invention can be commercial acquisition.Preferably, the content range of oligofructose is 6%～50% in the oligofructose syrup.Further preferably, the content range of oligofructose is 6%～30% in the oligofructose syrup.
Used citric acid is the citric acid of solid form among the present invention.
Adopt the pawpaw health-care wine of the damp-heat constitution of the inventive method preparation to have the following advantages:
1, the preparation papaya wine is raw materials used few, and the prescription compatibility is simple, is conducive to economize in raw materials and control quality product, is beneficial to scale operation.
2, adopt the pawpaw wine of the inventive method preparation after the employing finings takes away the puckery taste, decolours processing, obtained wine thereby has not only been removed astringent taste thick and heavy in the former wine, the original flavor that has better kept fruit wine is improved significantly palatability, and this wine also has the beautiful color and luster of golden yellow～golden brown simultaneously.
3, the pawpaw wine of the inventive method preparation has adopted the foodstuff of integration of drinking and medicinal herbs, spleen for damp-heat constitution loses transporting, disorder of the spleen and stomach caused by internal damage, the damp and hot formation mechanismic design prescription of diseases caused by external factors, carry out the nourishment maintenance conditioning, it has not only kept the color of natural fruit wine, giving again this product with certain nourishment maintenance immunoregulation function, is to be fit to very much damp-heat constitution crowd health conditioning, a kind of pawpaw wine of meals health-care.
4, adopt the Fructus Chaenomelis have with stomach, flat liver, dampness elimination as main raw material in the preferred embodiment of pawpaw health-care wine provided by the present invention, the mung bean that adopts invigorating the spleen excreting dampness, clearing heat and detoxicating Semen Coicis Semen Coicis and have a clearing heat and detoxicating merit is brewageed as auxiliary material and is formed, and makes it have desirable mouth feel by add an amount of citric acid and oligofructose syrup in wine liquid.
5, the pawpaw wine that obtains according to the inventive method has not only kept the natural flavour mountaineous of pawpaw, more contain the functional nutrient compositions such as abundant total flavones, Oleanolic Acid, vitamins C and superoxide-dismutase (SOD), have very high nutritive value and health care is worth, damp-heat constitution crowd's health care is had clear and definite specific aim.
6, lower, the stable performance of wine degree of the pawpaw wine of the inventive method preparation can be satisfied consumer demand.
Description of drawings
Fig. 1 is the canonical plotting of rutin standard substance.
Embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Main raw material:
Fructus Chaenomelis 80kg, Semen Coicis Semen Coicis 5kg, mung bean 5kg, citric acid 0.5kg, oligofructose syrup 9.5kg (content of oligofructose is 6% in the syrup).
The preparation method:
A) Fructus Chaenomelis fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (1～3cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, soaked 12 hours with the clear water washing and with clear water, drain rear for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis Semen Coicis, mung bean mixes, the pure water that adds 6 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.04% (W/W) of above-mentioned gained liquid weight 18%, 25 ℃～30 ℃ bottom fermentations 10 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 12 ° in the former wine, ageing 1 year;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the weight ratio of the mixed solution of finings and ageing wine is 1: 7, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 2
Main raw material:
Fructus Chaenomelis 70kg, Semen Coicis Semen Coicis 5kg, reed rhizome 5kg, citric acid 0.3kg, oligofructose syrup 19.7kg (content of oligofructose is 12% in the syrup).
The preparation method:
A) Fructus Chaenomelis fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (1～3cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis Semen Coicis is roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 12 hours, drained rear for subsequent use; Reed rhizome cleans, drains, and is crushed to particle diameter 1cm
3About particle for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis Semen Coicis, reed rhizome mixes, the pure water that adds 3 times of amounts, mix thoroughly after adding again the white sugar, 0.03 % active dry yeast powder of above-mentioned gained liquid weight 18%, 25 ℃～30 ℃ bottom fermentations 15 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 10 °, ageing 6 months in the former wine;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the weight ratio of the mixed solution of finings and ageing wine is 1: 8, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear can that stirs, filtration gets product.
Embodiment 3
Main raw material:
Fructus Chaenomelis 80kg, Semen Coicis Semen Coicis 10kg, Poria cocos 10kg, citric acid 0.4kg, oligofructose syrup 20kg (content of oligofructose is 10% in the syrup).
The preparation method:
A) Fructus Chaenomelis fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (1～3cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis Semen Coicis is roughly selected, remove foreign material wherein after, with the clear water washing, and soaked 10 hours with clear water, soft to raw material after, drain, for subsequent use; With the Poria cocos raw material roughly select, behind the removal of contamination, water purification cleans, drains, and is crushed to particle diameter 1cm
3About particle for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out with soak in advance soft Semen Coicis Semen Coicis and tuckahoe granule that pre-treatment is good mixes, the pure water that adds 4 times of amounts, mix thoroughly after adding again the white sugar, 0.03% active dry yeast powder of above-mentioned gained liquid weight 17%, 28 ℃ of bottom fermentations 20 days;
C) inverted engine, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 12 ° in the former wine, ageing 1 year;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the weight ratio of the mixed solution of finings and ageing wine is 1: 6, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 4
Main raw material:
Pawpaw 40kg, Semen Coicis 1kg, mung bean 4kg, citric acid 0.1kg, oligofructose syrup 5kg (content of oligofructose is 15% in the syrup).
The preparation method:
A) pawpaw fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, is cut into 1～3cm
3Piece, employing squeezing process squeeze fruit drink and obtain pomace; Semen Coicis Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, soaked 12 hours with the clear water washing and with clear water, drain rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis Semen Coicis, mung bean mixes, the pure water that adds 6 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.04% (W/W) of above-mentioned gained liquid weight 15%, 25 ℃～30 ℃ bottom fermentations 10 days;
C) inverted engine, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 12 ° in the former wine, ageing 1 year;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 7 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 5
Main raw material:
Pawpaw 120kg, Semen Coicis 20kg, mung bean 20kg, citric acid 2kg, oligofructose syrup 50kg (content of oligofructose is 7% in the syrup).
The preparation method:
A) pawpaw fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (2～3cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 5 hours, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 2 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.02% (W/W) of above-mentioned gained liquid weight 25%, 20 ℃ of bottom fermentations 30 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 5 °; Add an amount of 60% edible ethanol in this former wine, make that ethanol content reaches 10 °, ageing 6 months in the former wine;
D) be that the mixed solution of 1: 0.2 finings A (1% aqueous gelatin solution) and finings B (the 2% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 2 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 6
Main raw material:
Pawpaw 60kg, Semen Coicis 4kg, mung bean 4kg, citric acid 0.2kg, oligofructose syrup 8kg (content of oligofructose is 25% in the syrup).
The preparation method:
A) pawpaw fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (4cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 20 hours, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 20 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.08% (W/W) of above-mentioned gained liquid weight 15%, 40 ℃ of bottom fermentations 20 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 8 °; Add an amount of 80% edible ethanol in this former wine, make that ethanol content reaches 12 °, ageing 12 months in the former wine;
D) be that the mixed solution of 1: 1 finings A (5% aqueous gelatin solution) and finings B (the 5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 15 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 7
Main raw material:
Pawpaw 100kg, Semen Coicis 15kg, Herba Lophatheri 15kg, citric acid 1kg, oligofructose syrup 40kg (content range of oligofructose is 7% in the syrup).
The preparation method:
A) pawpaw fruit (fresh goods) is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, and stripping and slicing (1cm
3), squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and Herba Lophatheri are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 20 hours, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, Herba Lophatheri mixes, the pure water that adds 20 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.08% (W/W) of above-mentioned gained liquid weight 22%, 40 ℃ of bottom fermentations 20 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 8 °; Add an amount of 80% edible ethanol in this former wine, make that ethanol content reaches 12 °, ageing 12 months in the former wine;
D) be that the mixed solution of 1: 1 finings A (5% aqueous gelatin solution) and finings B (the 5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 15 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs, can gets product.
Embodiment 8
Main raw material:
Pawpaw 50kg, Semen Coicis 10kg, mung bean 15kg, citric acid 0.5kg, oligofructose syrup 10kg (content of oligofructose is 15% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 8 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 12 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.06% (W/W) of above-mentioned gained liquid weight 18%, 25 ℃ of bottom fermentations 15 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 8 °; Add an amount of 85% edible ethanol in the former wine, make that ethanol content reaches 10 °, ageing 10 months in the former wine;
D) be that the mixed solution of 1: 1 finings A (3% aqueous gelatin solution) and finings B (the 2% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 5 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 9
Main raw material:
Pawpaw 90kg, Semen Coicis 10kg, mung bean 5kg, citric acid 1.5kg, oligofructose syrup 25kg (content of oligofructose is 20% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 12 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 8 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.04% (W/W) of above-mentioned gained liquid weight 20%, 35 ℃ of bottom fermentations 12 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 7 °; Add an amount of 75% edible ethanol in the former wine, make that ethanol content reaches 10 ° in the former wine, ageing 1 year;
D) be that the mixed solution of 1: 0.5 finings A (2.5% aqueous gelatin solution) and finings B (the 3.5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 10 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 10
Main raw material:
Pawpaw 80kg, Semen Coicis 20kg, living lotus root 20kg, citric acid 0.5kg, oligofructose syrup 20kg (content of oligofructose is 30% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and living lotus root (stripping and slicing) were soaked 15 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, living lotus root mixes, the pure water that adds 15 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.04% (W/W) of above-mentioned gained liquid weight 25%, 26 ℃ of bottom fermentations 15 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 5 °; Add an amount of 80% edible ethanol in the former wine, make that ethanol content reaches 11 °, ageing 9 months in the former wine;
D) be that the mixed solution of 1: 0.8 finings A (5% aqueous gelatin solution) and finings B (the 8% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 8 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 11
Main raw material:
Pawpaw 70kg, Semen Coicis 10kg, mung bean 8kg, citric acid 0.6kg, oligofructose syrup 20kg (content of oligofructose is 18% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 8 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 4 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.03% (W/W) of above-mentioned gained liquid weight 12%, 25 ℃ of bottom fermentations 10 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 8 °; Add an amount of 80% edible ethanol in the former wine, make that ethanol content reaches 12 °～13 °, ageing 10 months in the former wine;
D) be that the mixed solution of 1: 0.4 finings A (2% aqueous gelatin solution) and finings B (the 5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 4 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 12
Main raw material:
Pawpaw 60kg, Semen Coicis 15kg, mung bean 4kg, citric acid 1kg, oligofructose syrup 8kg (content of oligofructose is 8% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 15 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 10 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.06% (W/W) of above-mentioned gained liquid weight 25%, 35 ℃ of bottom fermentations 25 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～8 °; Add an amount of 95% edible ethanol in the former wine, make that ethanol content reaches 12 °～13 °, ageing 1 year in the former wine;
D) be that the mixed solution of 1: 0.6 finings A (3% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 5 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 13
Main raw material:
Pawpaw 75kg, Semen Coicis 5kg, mung bean 5kg, citric acid 0.8kg, oligofructose syrup 15kg (content of oligofructose is 18% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 11 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 8 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.04% (W/W) of above-mentioned gained liquid weight 16%, 28 ℃ of bottom fermentations 17 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 8 °; Add an amount of 90% edible ethanol in the former wine, make that ethanol content reaches 12 °～13 °, ageing 6 months in the former wine;
D) be that the mixed solution of 1: 0.4 finings A (3% aqueous gelatin solution) and finings B (the 5.5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 10 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 14
Main raw material:
Pawpaw 70kg, Semen Coicis 5kg, mung bean 15kg, citric acid 0.3kg, oligofructose syrup 13kg (content of oligofructose is 40% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit, stripping and slicing, squeezing are squeezed fruit drink and are obtained pomace; Semen Coicis and mung bean soaked 14 hours with the clear water washing and with clear water, drained rear for subsequent use;
B) with the pawpaw fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 5 times of amounts, mix thoroughly after adding again the active dry yeast powder of white sugar, 0.05% (W/W) of above-mentioned gained liquid weight 18%, 27 ℃ of bottom fermentations 17 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 5 °～7 °; Add an amount of 95% edible ethanol in the former wine, make that ethanol content reaches 12 °～13 °, ageing 12 months in the former wine;
D) be that the mixed solution of 1: 0.5 finings A (1.5% aqueous gelatin solution) and finings B (the 2.5% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 7 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; The rear filtration that stirs gets product.
Embodiment 15
Main raw material:
Pawpaw 80kg, Semen Coicis 8kg, Zi shepherd's purse 8kg, citric acid 0.5kg, oligofructose syrup 10kg (content of oligofructose is 50% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, stripping and slicing (1～3cm
3) and squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and Zi shepherd's purse are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 12 hours, drained rear for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, the Zi shepherd's purse mixes, the pure water that adds 6 times of amounts, mix thoroughly after adding again the white sugar, 0.03% active dry yeast powder of above-mentioned gained liquid weight 15%, 25 ℃ of bottom fermentations 15 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 10 °～12 °, ageing 3 months in the former wine;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 5 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; After stirring, filter, can gets product.
Embodiment 16
Main raw material:
Pawpaw 90kg, Semen Coicis 10kg, mung bean 10kg, citric acid 0.5kg, oligofructose syrup 30kg (content of oligofructose is 8% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, stripping and slicing (1～3cm
3) and squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 12 hours, drained rear for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 6 times of amounts, mix thoroughly after adding again the white sugar, 0.05% active dry yeast powder of above-mentioned gained liquid weight 20%, 30 ℃ of bottom fermentations 20 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 10 °～12 °, ageing 12 months in the former wine;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 4% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 9 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; After stirring, filter, can gets product.
Embodiment 17
Main raw material:
Pawpaw 85kg, Semen Coicis 8kg, mung bean 5kg, citric acid 0.4kg, oligofructose syrup 20kg (content of oligofructose is 35% in the syrup).
The preparation method:
A) pawpaw fresh goods fruit is rejected go rotten rotten or wounded or disabled part through sorting, through surface cleaning, stripping and slicing (1～3cm
3) and squeezing process, squeeze fruit drink and obtain pomace; Semen Coicis and mung bean are roughly selected, behind the removing foreign material wherein, with the clear water washing, and with clear water immersion 12 hours, drained rear for subsequent use;
B) with the Fructus Chaenomelis fruit juice, the pomace that squeeze out and soak in advance soft Semen Coicis, mung bean mixes, the pure water that adds 5 times of amounts, mix thoroughly after adding again the white sugar, 0.04% active dry yeast powder of above-mentioned gained liquid weight 16%, 26 ℃ of bottom fermentations 18 days;
C) tank switching, slagging-off, centrifugal except precipitation, get supernatant liquor and namely get the former wine that ethanol concn is about 6 °～7 °; Add an amount of 95% edible ethanol in this former wine, make that ethanol content reaches 10 °～12 °, ageing 8 months in the former wine;
D) be that the mixed solution of 3: 2 finings A (2% aqueous gelatin solution) and finings B (the 6% active bentonite aqueous solution) is to the processing of decolouring and take away the puckery taste of above-mentioned ageing wine with volume ratio, wherein the mixed solution of finings is 1: 8 with the ratio of the weight of ageing wine, centrifugal except precipitation, namely get the wine that color and luster is clear and bright, decoloured and take away the puckery taste; In this wine, add citric acid and oligofructose syrup; After stirring, filter, can gets product.
The Oranoleptic indicator of test example 1 papaya wine observes
Papaya wine to embodiment of the invention 1-17 preparation carries out Oranoleptic indicator's observation, and total result sees Table 1.
The Oranoleptic indicator of table 1 pair papaya wine observes
| Observation index | The result |
| Fragrance | Have the fragrance of fruit wine peculiar fragrance, particularly pawpaw and the fragrance of wine, do not have strange taste |
| Taste | Sour, comfortable mouthful, astringent taste slightly, aroma is mellow, and fruital is graceful |
| Color and luster | It is red to jewel to have golden brown, and color and luster is beautiful |
| Clarity | Limpid transparent, no suspended substance |
| Style | Unique style, the original flavor of pawpaw and aroma are coordinated, and mouthfeel is unique, the fragrance nature |
Determination of total flavonoids in test example 2 papaya wines
1. detection method
Total flavones detects and adopts colorimetry: get 3.2 milliliters of papaya wines, add 0.4 milliliter of 5% Sodium Nitrite, placed 6 minutes, add 0.4 milliliter of 10% aluminum nitrate, placed 6 minutes, add 4 milliliters in 4% sodium hydroxide, supply volume to 10 milliliter (aqueous solution).Place after 15 minutes and 510nm place colorimetric.
2. the drafting of typical curve
Get the rutin standard substance, place the 20ml volumetric flask, add 70% dissolve with ethanol solution, prepare a series of concentration, measure absorbancy at the 510nm place, draw rutin typical curve (seeing Fig. 1), be used for calculating general flavone content.
3. general flavone content in the papaya wine
Get respectively papaya wine 0.2, the 0.4ml of embodiment 16 preparations, by operating with method under the detection method item, measure the content of total flavones, the results are shown in Table 2.
General flavone content in table 2 papaya wine
As shown in Table 2, general flavone content mean value is 151.81mg/100ml in the papaya wine.
Papaya wine to other embodiment preparations is measured with method, and wherein the general flavone content of papaya wine is in the scope of 120-180mg/100ml.
Test example 3 papaya wines are observed the improvement of damp-heat constitution symptom
The method of " Traditional Chinese Medicine Constitution Classification and judgement " announced according to China Association of Traditional Chinese Medicine be combined " tcm constitution test chart " test crowd's screening, select altogether damp-heat constitution (damp and hot matter) 46 examples that meet " Traditional Chinese Medicine Constitution Classification and judgement " definition, the male sex's 35 examples wherein, women's 11 examples.
Adopt the papaya wine of embodiment 16 preparations through the row test, every day 2 times, each 10ml, early, under front 30 minutes (medicine) being taken before meals of supper, 10 days is 1 course for the treatment of.
Take papaya wine of the present invention, wherein 25 examples damp-heat constitution symptom after 1 course for the treatment of is obviously improved; 10 examples damp-heat constitution disease after 2 courses for the treatment of is obviously improved; 6 examples damp-heat constitution disease after 3 courses for the treatment of is obviously improved, without improver's 5 examples, total effective rate 89%.
The experimental observation explanation, papaya wine can significantly improve the damp-heat constitution symptom, and the total effective rate of 3 courses for the treatment of is 89%.
The papaya wine of other embodiment preparations also has similar effect.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (16)
1. papaya wine with health role to damp-heat constitution, it is characterized in that, be prepared from by the raw material of following weight part: pawpaw 40 ~ 120, Semen Coicis 1 ~ 20, the raw material 4 ~ 20 with heat-clearing or exsiccation, citric acid 0.1 ~ 2, oligofructose syrup 5 ~ 50; Wherein said raw material with heat-clearing or exsiccation is one or more in mung bean, reed rhizome, Herba Lophatheri, Poria cocos, Zi shepherd's purse, the living lotus root;
Described preparation, as follows preparation:
A) pawpaw is squeezed the juice, obtain pawpaw fruit juice and pawpaw pomace; Semen Coicis and the raw material with heat-clearing or exsiccation were soaked in water 5 hours ~ 20 hours, drain;
B) with pawpaw fruit juice, pawpaw pomace and soak soft Semen Coicis, raw material with heat-clearing or exsiccation mixes, the water that adds 2 ~ 20 times of amounts, then add the white sugar of gained liquid weight 10% ~ 30%, 0.02% ~ 0.08% active dry yeast powder, mix thoroughly, 20 ℃ ~ 40 ℃ bottom fermentations 5 days ~ 30 days;
C) tank switching/cylinder, slagging-off, centrifugal except precipitation, the gained supernatant liquor is that ethanol concn is 3 ° ~ 10 ° former wine; Add 60% ~ 99% edible ethanol in the described former wine, make that ethanol content reaches 10 ° ~ 15 ° in the former wine, ageing 3 ~ 12 months obtains ageing wine;
D) with volume ratio be the finings A of 1:0.2 ~ 1: the mixed solution of finings B is to the processing of decolouring and take away the puckery taste of described ageing wine, wherein the weight ratio of the mixed solution of finings and ageing wine is 1:2 ~ 15, centrifugal except precipitation, obtain the wine that color and luster is clear and bright, decolour and take away the puckery taste; In obtained wine thereby, add citric acid and oligofructose syrup; The rear filtration that stirs namely gets described papaya wine;
Wherein said finings A is the aqueous gelatin solution of volume percent 1 ~ 5%, and described finings B is the active bentonite aqueous solution of volume percent 2 ~ 10%.
2. papaya wine according to claim 1 is characterized in that, is brewageed by the raw material of following weight part to form: pawpaw 60 ~ 100, Semen Coicis 4 ~ 15, the raw material 4 ~ 15 with heat-clearing or exsiccation, citric acid 0.2 ~ 1, oligofructose syrup 8 ~ 40.
3. papaya wine according to claim 2, it is characterized in that described papaya wine is brewageed by the raw material of following weight part and formed: pawpaw 80 ~ 90, Semen Coicis 5 ~ 10, the raw material 5 ~ 10 with heat-clearing or exsiccation, citric acid 0.3 ~ 0.5, oligofructose syrup 10 ~ 30.
4. papaya wine according to claim 1 is characterized in that, described finings A is the aqueous gelatin solution of volume percent 1 ~ 3%; Described finings B is the active bentonite aqueous solution of volume percent 2 ~ 6%; The volume ratio of finings A and finings B is 1:0.4 ~ 0.7.
5. papaya wine according to claim 1 is characterized in that, described finings A is that volume percent is 2% aqueous gelatin solution; Described finings B is the active bentonite aqueous solution of volume percent 4%; The volume ratio of finings A and finings B is 3:2.
6. papaya wine according to claim 1 is characterized in that, the described soak time of step a) is 8 hours ~ 15 hours.
7. papaya wine according to claim 6 is characterized in that, the described soak time of step a) is 12 hours.
8. papaya wine according to claim 1 is characterized in that, the described amount of water of step b) is 4 ~ 10 times; Described white sugar add-on is 12% ~ 25% of gained liquid weight; The add-on of described active dry yeast powder is 0.03% ~ 0.06% of gained liquid weight; Described leavening temperature is 25 ℃ ~ 35 ℃; Described fermentation time is 10 days ~ 25 days.
9. papaya wine according to claim 8 is characterized in that, the described amount of water of step b) is 4 ~ 6 times; Described white sugar add-on is 15% ~ 20% of gained liquid weight; The add-on of described active dry yeast powder is 0.03% ~ 0.05% of gained liquid weight; Described leavening temperature is 25 ℃ ~ 30 ℃; Described fermentation time is 15 days ~ 20 days.
10. papaya wine according to claim 1 is characterized in that, the concentration of the described edible ethanol of step c) is 80% ~ 95%; After adding edible ethanol, ethanol content is 10 ° ~ 13 ° in the former wine; The described ageing time is 6 ~ 12 months.
11. papaya wine according to claim 10 is characterized in that, the concentration of the described edible ethanol of step c) is 95%; After adding edible ethanol, ethanol content is 10 ° ~ 12 ° in the former wine; The described ageing time is 12 months.
12. papaya wine according to claim 1 is characterized in that, the weight ratio of the mixed solution of the described finings of step d) and ageing wine is 1:4 ~ 10.
13. papaya wine according to claim 12 is characterized in that, the weight ratio of the mixed solution of the described finings of step d) and ageing wine is 1:5 ~ 9.
14. the preparation method to damp-heat constitution papaya wine with health role claimed in claim 1 is characterized in that, comprises the steps:
A) get pawpaw 40 ~ 120 weight parts, squeeze the juice, obtain pawpaw fruit juice and pawpaw pomace; Get Semen Coicis 1 ~ 20 weight part, have raw material 4 ~ 20 weight parts of heat-clearing or exsiccation, be soaked in water respectively 5 hours ~ 20 hours, drain; Wherein said raw material with heat-clearing or exsiccation is one or more in mung bean, reed rhizome, Herba Lophatheri, Poria cocos, Zi shepherd's purse, the living lotus root;
B) with pawpaw fruit juice, pawpaw pomace and soak soft Semen Coicis, raw material with heat-clearing or exsiccation mixes, the water that adds 2 ~ 20 times of amounts, then add the white sugar of gained liquid weight 10% ~ 30%, 0.02% ~ 0.08% active dry yeast powder, mix thoroughly, 20 ℃ ~ 40 ℃ bottom fermentations 5 days ~ 30 days;
C) tank switching/cylinder, slagging-off, centrifugal except precipitation, the gained supernatant liquor is that ethanol concn is 3 ° ~ 10 ° former wine; Add 60% ~ 99% edible ethanol in the described former wine, make that ethanol content reaches 10 ° ~ 15 ° in the former wine, ageing 3 ~ 12 months obtains ageing wine;
D) with volume ratio be the finings A of 1:0.2 ~ 1: the mixed solution of finings B is to the processing of decolouring and take away the puckery taste of described ageing wine, wherein the weight ratio of the mixed solution of finings and ageing wine is 1:2 ~ 15, centrifugal except precipitation, obtain the wine that color and luster is clear and bright, decolour and take away the puckery taste; In obtained wine thereby, add the citric acid of 0.1 ~ 2 weight part and the oligofructose syrup of 5 ~ 50 weight parts; The rear filtration that stirs namely gets described papaya wine;
Wherein said finings A is the aqueous gelatin solution of volume percent 1 ~ 5%, and described finings B is the active bentonite aqueous solution of volume percent 2 ~ 10%.
15. method according to claim 14 is characterized in that, described finings A is the aqueous gelatin solution of volume percent 1 ~ 3%; Described finings B is the active bentonite aqueous solution of volume percent 2 ~ 6%; The volume ratio of finings A and finings B is 1:0.4 ~ 0.7;
The described soak time of step a) is 8 hours ~ 15 hours;
The described amount of water of step b) is 4 ~ 10 times; Described white sugar add-on is 12% ~ 25% of gained liquid weight; The add-on of described active dry yeast powder is 0.03% ~ 0.06% of gained liquid weight; Described leavening temperature is 25 ℃ ~ 35 ℃; Described fermentation time is 10 days ~ 25 days;
The concentration of the described edible ethanol of step c) is 80% ~ 95%; After adding edible ethanol, ethanol content is 10 ° ~ 13 ° in the former wine; The described ageing time is 6 ~ 12 months;
The weight ratio of the mixed solution of the described finings of step d) and ageing wine is 1:4 ~ 10.
16. method according to claim 14 is characterized in that, described finings A is the aqueous gelatin solution of volume percent 2%; Described finings B is the active bentonite aqueous solution of volume percent 4%; The volume ratio of finings A and finings B is 3:2;
The described soak time of step a) is 12 hours;
The described amount of water of step b) is 4 ~ 6 times; Described white sugar add-on is 15% ~ 20% of gained liquid weight; The add-on of described active dry yeast powder is 0.03% ~ 0.05% of gained liquid weight; Described leavening temperature is 25 ℃ ~ 30 ℃; Described fermentation time is 15 days ~ 20 days;
The concentration of the described edible ethanol of step c) is 95%; After adding edible ethanol, ethanol content is 10 ° ~ 12 ° in the former wine; The described ageing time is 12 months;
The weight ratio of the mixed solution of the described finings of step d) and ageing wine is 1:5 ~ 9.
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| CN103351978A (en) * | 2013-07-30 | 2013-10-16 | 王正金 | Brewing method of wine prepared from papaya and honeysuckle |
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| CN107164185A (en) * | 2017-07-25 | 2017-09-15 | 宣城华科宣木瓜生物科技有限公司 | One kind is promoted longevity four tonic wines and preparation method thereof |
| CN109646446B (en) * | 2018-12-28 | 2021-05-11 | 常熟理工学院 | Application of oleanolic acid type saponin compound in preparation of weight-losing and lipid-lowering medicines |
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| CN101020012A (en) * | 2007-03-16 | 2007-08-22 | 宗宪山 | Recipe of externally applied Chinese medicine liquid prepn for treating rheumatic and rheumatoid pain |
| CN101028500A (en) * | 2007-03-21 | 2007-09-05 | 孙喜灵 | Two-purpose food with appetising and sobering-up functions and its production |
| CN101708297A (en) * | 2009-12-17 | 2010-05-19 | 白居信 | Medicament for treating gout disease |
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| CN101020012A (en) * | 2007-03-16 | 2007-08-22 | 宗宪山 | Recipe of externally applied Chinese medicine liquid prepn for treating rheumatic and rheumatoid pain |
| CN101028500A (en) * | 2007-03-21 | 2007-09-05 | 孙喜灵 | Two-purpose food with appetising and sobering-up functions and its production |
| CN101708297A (en) * | 2009-12-17 | 2010-05-19 | 白居信 | Medicament for treating gout disease |
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