CN102337191A

CN102337191A - Preparation method of low-alcohol foxnut wine

Info

Publication number: CN102337191A
Application number: CN2011102903057A
Authority: CN
Inventors: 张汆
Original assignee: Chuzhou University
Current assignee: Chuzhou University
Priority date: 2011-09-19
Filing date: 2011-09-19
Publication date: 2012-02-01
Anticipated expiration: 2031-09-19
Also published as: CN102337191B

Abstract

The invention provides a preparation method of a low-alcohol foxnut wine and in particular relates to a formula and brewing process of a low-alcohol foxnut wine and analysis description of main physicochemical function properties of a product. The foxnut is mature kernel of aquatic plant gorgon gorgon euryale, is a traditional Chinese medicine and nourishing food material in China, and has the function of improving the immunity of an organism. According to the invention, the formula, brewing process and product of the low-alcohol foxnut wine are obtained by utilizing the physiological health care function of foxnut, combining a traditional Chinese medicine research theory and complexing a certain proportion of Chinese yam and sticky rice; the obtained wine body is amber, is clear and transparent, has faint scent taste and pure flavor, and the content of alcohol in the wine is about 15% (v/v); and the foxnut wine contains rich polyphenol substances (the content of total phenol is 120mg/L), essential amino acid (6.72mg/mL) and soluble protein (32.51mg/mL). The foxnut wine has strong anti-oxidation activity and free-radical-removing capacity; and the obtained foxnut wine can be stored for 18 mouths at room temperature (25 DEG C) in the dark, the wine body is maintained to be clear and transparent, and has rich taste and no any deterioration.

Description

A kind of preparation method of low Gorgon fruit wine

Technical field:

The prescription, making method and the product physics and chemistry functional property that the present invention relates to a kind of low Gorgon fruit wine are described.

Background technology:

Gorgon fruit is the mature seed kernel of a kind of waterplant Gorgon euryale, is commonly called as Gorgon euryale rice, is one of China's traditional Chinese medicine material, also is one of " dietotherapeutic " material of the first batch of promulgation of China Ministry of Health.Gorgon fruit has plurality of health care functions, has " tonifying spleen, dampness removing, reinforce the kidney " effect (" book on Chinese herbal medicine is looked for the truth ") like " Gorgon euryale can quench the thirst kidney-nourishing, control under incontinence of urine, seminal emission, gonorrhoea, the band " (Compendium of Material Medica), Gorgon fruit.Because of Gorgon fruit is a waterplant, so its distribution has tangible region feature, in China, ground such as the Zhejiang of many distributions of Gorgon fruit and lake, pond, water system prosperity, Jiangsu, Anhui, Guangdong, Shandong, Hubei.Produce about 10000 tons in dried Gorgon euryale rice per year, wherein about 1500-2000 ton is used for Chinese medicinal materials, and all the other are as nourishing food materials or food-processing.

At present, both at home and abroad seldom to the bibliographical information in Gorgon fruit deep processing field.In the Gorgon fruit producing region, Gorgon fruit processing is main with preliminary working products such as the bright Gorgon fruit of quick-frozen, Gorgon euryale rice or drying Gorgon euryale rice, and product category is single, and narrow in application range is low in economic efficiency, causes China's Gorgon fruit industry to be in pacing up and down the stage of low-level, poor benefit for a long time.Therefore, researching and developing new Gorgon fruit food and Technology is to promote the Gorgon fruit industry fast-developing, promotes the task of top priority of industrial benefit and state of the art.

Summary of the invention:

The present invention utilizes the physiological hygiene function of Gorgon fruit; In conjunction with relevant tcm-research theory; Composite with a certain proportion of Chinese yam and glutinous rice, zymotechnique when adopting saccharification bacterial classification and yeast saccharomyces cerevisiae composite bacteria is on the basis to composition of raw materials, making method analysis optimization; Obtain prescription, the making method of this minuent Gorgon fruit wine, and the main physics and chemistry functional performance of this product has been carried out analyzing and testing and description.At home, be similar to correlative study of the present invention and patent and do not see that also bibliographical information is arranged.

Adopt the low Gorgon fruit wine of the present invention's preparation, wine body clear is amber, and local flavor delicate fragrance, flavour glycol are about ethanol content 15% (v/v).Measure according to this seminar, gained Gorgon fruit wine includes abundant polyphenols, and total phenol content 120mg/L (Folin-Ciocalteus reagent method) has stronger anti-oxidant and removing free radical activity.

The present invention has following characteristics and innovation:

1, as a kind of utilization of characteristic resources, the present invention benefits our pursuits in the deep processing of functional food field to Gorgon fruit, and has obtained comparatively ideal results.

2, adopt the low Gorgon fruit wine of the present invention's preparation, wine body clear is amber, about ethanol content 15% (v/v), and local flavor delicate fragrance, flavour glycol.Because of ethanol content is lower, the grownup in suitable different ages stage drinks.

3, adopt the low Gorgon fruit wine of the present invention's preparation; Adopting the press filtration mode to carry out melt cinder separates; The functionally active component that forms in the fermenting process (amino acid, polyphenol, VITAMINs etc.) all is retained in the wine liquid, and the nutrition of gained Gorgon fruit wine is more comprehensive, and product yield is also higher.

4, adopt the low Gorgon fruit wine of invention preparation, adopt the press filtration mode to separate, the wine body is clarified through natural subsidence, and the whole machining process engineering does not relate to pyroprocessing, more helps the reservation of heat sensitivity functionally active component in the raw material.

5, adopt the low Gorgon fruit wine of the present invention's preparation; Though the whole machining process process never relates to pyroprocessing, and in the obtained wine thereby body ethanol content lower (15%, v/v); But after at room temperature preserving 18 months, do not find any corruption, rotten or obvious flocks deposits yields in the wine body yet.Explain and adopt the low Gorgon fruit wine wine body of the present invention's preparation to stablize, have stronger self-anti-corrosion function.

6, adopt the low Gorgon fruit wine of the present invention's preparation, after 3 months, obvious improvement promptly takes place in its local flavor through the ageing of room temperature nature, and the bitter taste in the new brew wine obviously reduces, and produces stronger fragrance simultaneously, and flavour is glycol more also.

7, adopt the low Gorgon fruit wine of the present invention's preparation; About ethanol content 15% (v/v), total phenol content 120mg/L (Folin-Ciocalteus reagent method), total solids content 56.4mg/mL; Total sugar content 23.33mg/mL; Total protein content 32.51mg/mL, free aminoacid content 17.26mg/mL must total amino acid content 6.72mg/mL in the total free aminoacids.This Gorgon fruit drinking utensils has stronger anti-oxidant and removing free radical activity, its total reducing power and removing ultra-oxygen anion free radical (O ^- ₂) activity is significantly higher than the vitamin c solution of 0.1mg/mL, the linoleic acid peroxidation inhibiting rate is reached more than 80%.

Figure of description is the main making method schema of the present invention's (being low Gorgon fruit wine).

The practical implementation flow process:

Below the process flow sheet made through low Gorgon fruit fermented glutinous rice, in conjunction with brewing process, the practical implementation process of content of the present invention is done to describe further:

(1) composition of raw materials: the mass ratio of Gorgon fruit, Chinese yam (doing) and 3 kinds of raw materials of glutinous rice is 20: 10: 70; Wherein Gorgon fruit carries out coarse reduction (particle diameter 0.5-1.0mm); Chinese yam (doing) meal (particle diameter 1-2mm) with after glutinous rice mixes, adds the water that its total mass 1.2-1.5 doubly measures then; After soaking 30min, last cage steams 30min.

(2) to adopt bacterial classification be mould and yeast saccharomyces cerevisiae composite bacteria in the present invention, and inoculum size is 0.8%-1.0%, after mixing, can put into fermentor tank (former section Intake Quantity is that fermentor tank 2/3 volume is advisable) to the greatest extent in 30 ℃ of bottom fermentation 10-15 days.

(3) after the fermentation ends, adopt filter press technique to carry out separating of wine liquid and solid residue, collect filtrating and promptly obtain filter wine just.To just filter wine and pack in the bottle, sealing under room temperature, lucifuge condition, gets into secondary fermentation and natural clarification stage.Particulates such as other PM for particulate matters, colloid in last dead microbial cells and the fermented liquid, natural subsidence is clarified the wine body naturally.This process needs 20-25 days.

(4) treat wine body clarification after, adopt siphonage, wine liquid is clarified on the upper strata is transferred in another clean container, and fill as far as possible, seal.Continued under room temperature, the lucifuge condition the about 2-3 of ageing month, and, can form the low Gorgon fruit wine of unique flavor again through aging and maturation process.

(5) the storage test result shows, adopts the low Gorgon fruit wine of the present invention's preparation under room temperature (15-25 ℃), lucifuge condition, to preserve 18 months, and the wine body keeps clarification, vitreous state, and golden yellow color, with rich flavor does not have any denaturalization phenomenon.

Claims

1. the making method of a low Gorgon fruit wine, content comprise that composition of raw materials, complete processing (raw materials mix, boiling, access bacterial classification, bacterial classification consumption, leavening temperature, fermentation time), wine body separation method and the analysis of the main physics and chemistry functional property of product describe.

2. the composition of raw materials of a kind of low Gorgon fruit wine as claimed in claim 1 is: the mass ratio of Gorgon fruit, Chinese yam (doing) and three kinds of raw materials of glutinous rice is 20: 10: 70.

3. according to claim 1 or claim 2 the making method of a kind of low Gorgon fruit wine adopts the saccharification bacterial classification to ferment with the distillery yeast composite bacteria and forms, and the obtained wine thereby body is amber, about ethanol content 15% (v/v), and fragrant odour, flavour glycol.

4. according to claim 1 or claim 2 the making method of a kind of low Gorgon fruit wine adopts filter press technique to carry out liquid-solid separation, after liquid portion (wine body) spontaneous fermentation postmenstruation again (room temperature, lucifuge), the sedimentation, separates to obtain transparent wine body with siphonage.

5. according to claim 1 or claim 2 the making method of a kind of low Gorgon fruit wine; In the gained Gorgon fruit wine, total phenol content 120mg/L (Folin-Ciocalteus reagent method), total solids content 56.4mg/mL; Total sugar content 23.33mg/mL; Total protein content 32.51mg/mL, free aminoacid content 17.26mg/mL must total amino acid content 6.72mg/mL in the total free aminoacids.The antioxidation in vitro test-results shows that this Gorgon fruit drinking utensils has stronger anti-oxidant and removing free radical activity.