CN102229871B - Hangover-free fermented wine and brewing method thereof - Google Patents
Hangover-free fermented wine and brewing method thereof Download PDFInfo
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- CN102229871B CN102229871B CN2011101585485A CN201110158548A CN102229871B CN 102229871 B CN102229871 B CN 102229871B CN 2011101585485 A CN2011101585485 A CN 2011101585485A CN 201110158548 A CN201110158548 A CN 201110158548A CN 102229871 B CN102229871 B CN 102229871B
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Abstract
The invention provides a hangover-free fermented wine and a brewing method thereof. The hangover-free fermented wine is brewed by the steps of mixing fermented papaya and pumpkin with fermented wine with alcoholic volume being between 5 degrees and 20 degrees in a certain weight percentage and fermenting together. The hangover-free fermented wine provided by the invention contains no drugs and meets the national standards of various fermented wines. The novel hangover-free fermented wine is rich in lycopene, vitamins, sugar alcohol, carotene, protease, chymosin and many other active enzymes as well as active substances and has the functions of quickly activating alcohol dehydrogenase and aldehyde dehydrogenase, shortening the metabolism time of wine in a human body and fundamentally eliminating the damage of hangover to the human body.
Description
Technical field
The present invention relates to method of making liquor, specifically, relate to a kind of novel nothing be still drank after a night type fermented wine and brew method thereof.
Background technology
There is spirits culture in several thousand in China, and wine can increase the celebrating atmosphere in red-letter day, and moderately drinking improves the health, the effect of promoting longevity.Be still drank after a night (hangover) be drunk back state because of causing after the excessive consumption of alcohol, be the third-largest public health problem that is only second to cardiovascular disorder, tumour.
Being still drank after a night is because alcohol has been changed into acetaldehyde (toxicity of acetaldehyde is 200 times of alcoholic acid) by ethanol dehydrogenase after getting into human body, and can not get decomposing and the acetaldehyde intoxicating phenomenon that causes again.Cause that the required capacity for liquor of being still drank after a night is different because of individual physique and the mental status.In general, the blood-alcohol content during drunk is high more, and the symptom that occurs subsequently is heavy more.The more and more serious human beings'health that threatened of being still drank after a night after drinking beyond one's capacity.
Summary of the invention
The purpose of this invention is to provide a kind of novel nothing be still drank after a night type fermented wine and brew method thereof.
In order to realize the object of the invention, a kind of nothing of the present invention type fermented wine of being still drank after a night is processed by following materials of weight proportions: the fermented product 5-20% of papaya and pumpkin, the fermented wine 80-95% of alcoholic strength between the 5-20 degree.
The aforesaid nothing type fermented wine of being still drank after a night, the fermented product of said papaya and pumpkin are to be mixed after making beating fermentation dehydration forms by papaya and pumpkin.Preferably, said papaya and pumpkin are pressed 1: 1 weight proportion mixing.
Particularly, the fermented product of said papaya and pumpkin prepares through following method:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner;
(4) sterilization: in will (3) through the underflow behind the filter cleaner in the 120-135 ℃ of 15-30min that sterilizes;
(5) cooling: the underflow after the sterilization in (4) is cooled to 50-60 ℃;
(6) fermentation: the amount of adding the former powder 20-100g of Candida lipolytica, the former powder 40-100g of bifidumbacterium bifidum, the former powder 30-100g of bifidobacteria infantis, the former powder 50-100g of bifidobacterium adolescentis, the former powder 30-100g of Lactobacterium acidophilum and the former powder 50-100g of lactobicillus bulgaricus according to every 100kg underflow; In (5), add above-mentioned raw materials in the refrigerative underflow, in 29-35 ℃ of fermentation 42-72h;
(7) sterilization: the underflow that obtains fermenting in (6) is in 120-135 ℃ of sterilization 15-30min;
(8) drying: after 800 orders filtered, drying and dehydrating promptly got with the underflow after the sterilization in (7).
Preferably, be that underflow is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively in the step (3).
The former powder of aforesaid Candida lipolytica, the former powder of bifidumbacterium bifidum, the former powder of bifidobacteria infantis, the former powder of bifidobacterium adolescentis, the former powder of Lactobacterium acidophilum and the former powder of lactobicillus bulgaricus are the commercial goods.Former powder (the goods number: P080220025238) of Candida lipolytica (C.lipolytica); Former powder (the goods number: P080927015935) of bifidumbacterium bifidum (Bifidobacterium bifidum); Former powder (the goods number: P080911022652) of bifidobacteria infantis (Bifidobacterium infantis); Former powder (the goods number: P100329044540) of bifidobacterium adolescentis (Bifidobacterium adolescentis); Former powder (the goods number: P080911034848) of Lactobacterium acidophilum (Lactobacillus acidophilus); The former powder of lactobicillus bulgaricus (Lactobacillus delbrueckii bulgaricus) (goods number: P080927020752); The former powder of above probiotic bacterium is that Harbin Meihua Biologic Technology Co., Ltd. produces.
The brew method that the present invention also provides above-mentioned novel nothing to be still drank after a night the type fermented wine comprises step:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner;
(4) sterilization: in will (3) through the underflow behind the filter cleaner in the 120-135 ℃ of 15-30min that sterilizes;
(5) cooling: the underflow after the sterilization in (4) is cooled to 50-60 ℃;
(6) fermentation: the amount of adding the former powder 20-100g of Candida lipolytica, the former powder 40-100g of bifidumbacterium bifidum, the former powder 30-100g of bifidobacteria infantis, the former powder 50-100g of bifidobacterium adolescentis, the former powder 30-100g of Lactobacterium acidophilum and the former powder 50-100g of lactobicillus bulgaricus according to every 100kg underflow; In (5), add above-mentioned raw materials in the refrigerative underflow, in 29-35 ℃ of fermentation 42-72h;
(7) sterilization: the underflow that obtains fermenting in (6) is in 120-135 ℃ of sterilization 15-30min;
(8) drying: after the filtration of 800 orders, drying and dehydrating promptly gets the fermented product of papaya and pumpkin with the underflow after the sterilization in (7);
(9) system wine: the papaya that in arbitrary fermented wine of alcoholic strength National standard between the 5-20 degree, obtains in the interpolation (8) and the fermented product of pumpkin, the back sealing and fermenting 42-72h that stirs, the freezing and filtering dress is irritated;
(10) check by the national Specification of various fermented wine.
Preferably, be that underflow is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively in the step (3).
Novel nothing provided by the invention is still drank after a night and is not contained any pharmaceutical cpd in the type fermented wine; Meet national all kinds of fermented wine standard; This fermented wine is rich in various active enzyme and active substance compositions such as lycopene, VITAMINs, sugar alcohol, Serlabo, proteolytic enzyme, rennin; Effect with rapid activation ethanol dehydrogenase and acetaldehyde dehydrogenase has been shortened wine in the intravital metabolism of the people time, the problem that fundamentally having eliminated is still drank after a night is harmful to the health.
Embodiment
Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
Embodiment 1
Raw material weight proportioning: the fermented product 5% of papaya and pumpkin, light dried yellow rice wine 95%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 30min that in 125 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 55 ℃;
(6) fermentation: the amount of adding the former powder 20g of Candida lipolytica, the former powder 40g of bifidumbacterium bifidum, the former powder 30g of bifidobacteria infantis, the former powder 50g of bifidobacterium adolescentis, the former powder 30g of Lactobacterium acidophilum, the former powder 50g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 29 ℃ of fermentation 72h;
(7) sterilization: the 15min that in 130 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in the light dried yellow rice wine of 95% (weight percent), add the papaya of 5% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 42h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T13662-2008 yellow rice wine national Specification.
Through detecting, the novel nothing that the obtains dried yellow rice wine of type of being still drank after a night meets GB/T13662-2008 yellow rice wine national standard fully.
Embodiment 2
Raw material weight proportioning: the fermented product 8% of papaya and pumpkin, light half-dried yellow rice wine 92%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 30min that in 120 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 50 ℃;
(6) fermentation: the amount of adding the former powder 100g of Candida lipolytica, the former powder 100g of bifidumbacterium bifidum, the former powder 100g of bifidobacteria infantis, the former powder 100g of bifidobacterium adolescentis, the former powder 100g of Lactobacterium acidophilum, the former powder 100g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 35 ℃ of fermentation 42h;
(7) sterilization: the 15min that in 120 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in the light half-dried yellow rice wine of 92% (weight percent), add the papaya of 8% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 72h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T13662-2008 yellow rice wine national Specification.
Through detecting, the novel nothing that the obtains half-dried yellow rice wine of type of being still drank after a night meets GB/T13662-2008 yellow rice wine national standard fully.
Embodiment 3
Raw material weight proportioning: the fermented product 15% of papaya and pumpkin, light half sweet yellow rice wine 85%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 15min that in 135 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 60 ℃;
(6) fermentation: the amount of adding the former powder 50g of Candida lipolytica, the former powder 70g of bifidumbacterium bifidum, the former powder 65g of bifidobacteria infantis, the former powder 75g of bifidobacterium adolescentis, the former powder 65g of Lactobacterium acidophilum, the former powder 750g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 30 ℃ of fermentation 52h;
(7) sterilization: the 25min that in 125 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in light half sweet yellow rice wine of 85% (weight percent), add the papaya of 15% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 52h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T13662-2008 yellow rice wine national Specification.
Through detecting, the novel nothing that obtains type half sweet yellow rice wine of being still drank after a night meets GB/T13662-2008 yellow rice wine national standard fully.
Embodiment 4
Raw material weight proportioning: the fermented product 10% of papaya and pumpkin, dry type red wine 90%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 28min that in 128 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 58 ℃;
(6) fermentation: the amount of adding the former powder 85g of Candida lipolytica, the former powder 70g of bifidumbacterium bifidum, the former powder 35g of bifidobacteria infantis, the former powder 55g of bifidobacterium adolescentis, the former powder 95g of Lactobacterium acidophilum, the former powder 70g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 32 ℃ of fermentation 62h;
(7) sterilization: the 28min that in 132 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in the dry type red wine of 90% (weight percent), add the papaya of 10% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 70h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T15037-2006 wine national Specification.
Through detecting, the novel nothing that the obtains type dry red winew of being still drank after a night meets GB/T15037-2006 wine national standard fully.
Embodiment 5
Raw material weight proportioning: the fermented product 5% of papaya and pumpkin, dry type white wine 95%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 30min that in 121 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 55 ℃;
(6) fermentation: the amount of adding the former powder 40g of Candida lipolytica, the former powder 60g of bifidumbacterium bifidum, the former powder 40g of bifidobacteria infantis, the former powder 50g of bifidobacterium adolescentis, the former powder 30g of Lactobacterium acidophilum, the former powder 60g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 29 ℃ of fermentation 72h;
(7) sterilization: the 25min that in 135 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in the dry type white wine of 95% (weight percent), add the papaya of 5% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 68h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T15037-2006 wine national Specification.
Through detecting, the novel nothing that the obtains type Dry white wine of being still drank after a night meets GB/T15037-2006 wine national standard fully.
Embodiment 6
Raw material weight proportioning: the fermented product 10% of papaya and pumpkin, commercially available prestige dragon 12 degree dry red winews 90%.
Brew method comprises the steps:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow with the food hollander;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively;
(4) sterilization: pass through underflow behind the filter cleaner 28min that in 128 ℃ pressure pan, sterilizes in will (3);
(5) cooling: the underflow after the sterilization in (4) is cooled to 58 ℃;
(6) fermentation: the amount of adding the former powder 85g of Candida lipolytica, the former powder 70g of bifidumbacterium bifidum, the former powder 35g of bifidobacteria infantis, the former powder 55g of bifidobacterium adolescentis, the former powder 95g of Lactobacterium acidophilum, the former powder 70g of lactobicillus bulgaricus according to every 100kg underflow raw material; In (5), add above-mentioned raw materials in the refrigerative underflow, in 32 ℃ of fermentation 62h;
(7) sterilization: the 28min that in 132 ℃ pressure pan, sterilizes once more of the two melon underflows after the fermentation;
(8) drying: with the underflow after the sterilization in (7) after the filtration of 800 orders, drying and dehydrating in microwave;
(9) system wine: in the prestige dragon 12 degree dry red winews of 90% (weight percent), add the papaya of 10% (weight percent) that obtain in (8) and the fermented product of pumpkin, behind the back sealing and fermenting 70h that stirs, the freezing and filtering dress is irritated;
(10) press the check of GB/T15037-2006 wine national Specification.
Through detecting, the novel nothing that the obtains type dry red winew of being still drank after a night meets GB/T15037-2006 wine national standard fully.
Embodiment 7
Raw material weight proportioning: the fermented product 10% of papaya and pumpkin, commercially available imperial court 11 degree Dry white wines 90%.
Brew method is identical with the method for description among the embodiment 6,
Through detecting, the novel nothing that the obtains type Dry white wine of being still drank after a night meets GB/T15037-2006 wine national standard fully.
Embodiment 8
Raw material weight proportioning: the fermented product 10% of papaya and pumpkin, the commercially available 10 degree high-grade Shaoxing wine yellow rice wine 90% of tribute more.
Brew method is identical with the method for description among the embodiment 6,
Through detecting, the novel nothing that the obtains type yellow rice wine of being still drank after a night meets GB/T13662-2008 yellow rice wine national standard fully.
Experimental example is investigated the effect that the present invention does not have the type fermented wine of being still drank after a night
1, experiment material: A group is commercially available prestige dragon 12 degree dry red winews; The B group is commercially available imperial court 11 degree Dry white wines; The C group is the commercially available 10 degree high-grade Shaoxing wine yellow rice wine of tribute more; D group is the novel nothing that obtains among the embodiment 6 type dry red winew of being still drank after a night, and the E group is the novel nothing that obtains among the embodiment 7 type Dry white wine of being still drank after a night, and the F group is the novel nothing that obtains among the embodiment 8 type yellow rice wine of being still drank after a night.
2, laboratory animal: 60 of small white mouses, mean body weight 30g (29.5-30.5g) is divided into six groups at random, 10 every group.
3, each every the white mouse of dosage: 1ml/, drunk till.
4, experimental technique: give six groups of mice lavages by above dosage respectively with six kinds of different wine, observe and write down the drunk time, (can not creep to drunk with drunk) can creep to sobering up.
5, experimental result (table 1):
Six kinds of wine of table 1 are given the experimental result of mice lavage respectively
Anti-liquor-saturated result: F＞E＞D＞C＞B＞A
Above result shows, the nothing of the present invention type fermented wine of being still drank after a night can effectively shorten the drunk time, promptly shortens the wine metabolism time in vivo very significantly.
The experimental result of drinking to a large amount of crowds shows that these article have the effect of rapid activation ethanol dehydrogenase and acetaldehyde dehydrogenase, has shortened wine effectively in the intravital metabolism of the people time, the problem that fundamentally having eliminated is still drank after a night is harmful to the health.
Though, the present invention has been done detailed description in the preceding text with general explanation and specific embodiments, on basis of the present invention, can to some modifications of do or improvement, this will be apparent to those skilled in the art.Therefore, these modifications or the improvement on the basis of not departing from spirit of the present invention, made all belong to the scope that requirement of the present invention is protected.
Claims (3)
1. nothing type fermented wine of being still drank after a night is characterized in that its brew method comprises step:
(1) raw materials pretreatment: with peeling after papaya and the pumpkin cleaning removal of impurities;
(2) making beating: papaya that obtains in (1) and pumpkin are processed underflow;
(3) filter: the underflow that obtains in (2) is carried out filter cleaner;
(4) sterilization: in will (3) through the underflow behind the filter cleaner in the 120-135 ℃ of 15-30min that sterilizes;
(5) cooling: the underflow after the sterilization in (4) is cooled to 50-60 ℃;
(6) fermentation: the amount of adding the former powder 20-100g of Candida lipolytica, the former powder 40-100g of bifidumbacterium bifidum, the former powder 30-100g of bifidobacteria infantis, the former powder 50-100g of bifidobacterium adolescentis, the former powder 30-100g of Lactobacterium acidophilum and the former powder 50-100g of lactobicillus bulgaricus according to every 100kg underflow; In (5), add above-mentioned raw materials in the refrigerative underflow, in 29-35 ℃ of fermentation 42-72h;
(7) sterilization: the underflow that obtains fermenting in (6) is in 120-135 ℃ of sterilization 15-30min;
(8) drying: after the filtration of 800 orders, drying and dehydrating promptly gets the fermented product of papaya and pumpkin with the underflow after the sterilization in (7);
(9) system wine: the papaya that in arbitrary fermented wine of alcoholic strength National standard between the 5-20 degree, obtains in the interpolation (8) and the fermented product of pumpkin, the back sealing and fermenting 42-72h that stirs, the freezing and filtering dress is irritated;
Wherein, the weight proportion of raw material is in the step (9): the fermented product 5-20% of papaya and pumpkin, the fermented wine 80-95% of alcoholic strength between the 5-20 degree.
2. the nothing according to claim 1 type fermented wine of being still drank after a night is characterized in that, said papaya and pumpkin mix by 1: 1 weight proportion.
3. the nothing according to claim 1 and 2 type fermented wine of being still drank after a night is characterized in that, in the step (3) is underflow is carried out filter cleaner four times through 80 orders, 120 orders, 180 orders and 220 orders respectively.
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| CN2011101585485A CN102229871B (en) | 2010-08-11 | 2011-06-13 | Hangover-free fermented wine and brewing method thereof |
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| CN201010250176 | 2010-08-11 | ||
| CN201010250176.4 | 2010-08-11 | ||
| CN2011101585485A CN102229871B (en) | 2010-08-11 | 2011-06-13 | Hangover-free fermented wine and brewing method thereof |
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| CN102229871B true CN102229871B (en) | 2012-08-29 |
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| CN1267544C (en) * | 2002-12-25 | 2006-08-02 | 叶冲 | Brewing method for active papaya fruit wine |
| CN1308429C (en) * | 2004-11-08 | 2007-04-04 | 云南茅粮酒业集团有限公司 | Pawpaw wine and process for preparation |
| CN1740305A (en) * | 2005-09-09 | 2006-03-01 | 李传生 | Dry pumpkin fermenting wine and its fermentation process |
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