CN102399665A - Process for preparing wine from fresh spotted deer antler through enzymolysis - Google Patents
Process for preparing wine from fresh spotted deer antler through enzymolysis Download PDFInfo
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- CN102399665A CN102399665A CN2010102788035A CN201010278803A CN102399665A CN 102399665 A CN102399665 A CN 102399665A CN 2010102788035 A CN2010102788035 A CN 2010102788035A CN 201010278803 A CN201010278803 A CN 201010278803A CN 102399665 A CN102399665 A CN 102399665A
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- enzymolysis
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- deer antler
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Abstract
The invention provides a process for preparing wine from fresh spotted deer antler through enzymolysis. The deer antler wine comprises the following components in percentage by mass: 10%-20% of deer antler extract and 90%-80% of plant wine extract. The process has the beneficial effects that: content of deer antler in the deer antler wine prepared by a traditional process is increased, resource utilization of expensive and rare medicinal materials is increased, cost for raw materials is reduced, yield of the product is increased, and a good healthcare effect is achieved. The preparation method for the deer antler wine, disclosed by the invention, has the advantages of small investment and easiness for implementation.
Description
Technical field
The present invention relates to a kind of health promoting wine, relate in particular to a kind of new deer antler wine and preparation method thereof.
Background technology
Deer antler wine is always to be the health promoting wine of traditional preparation process, in China suitable market is arranged.But this wine is because technology is traditional, and method is simple and crude, and is particularly too simple to the extraction of this distinctive animal ingredient of pilose antler; With general wine liquid pickling process, so that the product of processing causes the solubility rate of pilose antler low, the consistency of wine is poor; Be prone to produce deposition or layering; Problems such as long wine liquid of time is variable muddy, and the human absorptivity is low, thus the utilization of resources of pilose antler reduced.Also bright pilose antler enzymolysis is not processed at present the document public reported mistake of antler health-care wine.
Summary of the invention
For the deep processing of pilose antler raw material, improve the economic benefit and the social benefit of product, antler health-care wine provided by the invention is to adopt biological enzyme digestion method, and bright pilose antler is extracted, and carries out a kind of preparation of new deer antler wine then.An object of the present invention is to provide a kind of health promoting wine of pilose antler deep processing; Pilose antler composition in this wine dipper the is high deer antler wine of traditional technology preparation has increased the utilization of resources of expensive rare medicinal material, has reduced raw materials cost; Improve amount of product throughput, had the good health care effect.Another object of the present invention provides the preparation method of above-mentioned deer antler wine, and this method less investment is implemented easily.
In order to realize first above-mentioned purpose, the technical scheme below the present invention has adopted: a kind of fresh sika deer velvet antler enzymolysis wine, this deer antler wine comprises:
Pilose antler extracting solution (mass ratio): 10%～20%
Plant liquor extracting solution (mass ratio): 90%～80%.
The pilose antler extracting solution is preferably (mass ratio): 15%;
The plant liquor extracting solution is preferably (mass ratio): 85%.
Used plant amedica has wolfberry fruit, mulberries, Chinese cassia tree, genseng.
The preparation method of deer antler wine,
In order to realize second above-mentioned purpose, the technical scheme below the present invention has adopted: a kind of technology for preparing above-mentioned fresh sika deer velvet antler enzymolysis wine, this method comprises the steps:
One, fresh pilose antler barrelling, the entering extractor adds and quantitatively adds water, heats 48-56 ℃, adds compound protease for the first time, and adding for the second time, compound protease carries out enzymolysis;
Two, be added to certain temperature 82-90 ℃ enzymolysis solution, finish enzymolysis, be cooled to after the certain temperature 35-45 ℃, smart filter enzymolysis solution imports enzymolysis solution in the refrigerated cylinder into.Described compound protease (mass ratio) is preferably 3.0---3.6%, and temperature is preferably 52---56 ℃, preferred 4---5 of time hour.
Beneficial effect of the present invention: the pilose antler composition in this wine dipper the is high deer antler wine of traditional technology preparation, increased the utilization of resources of expensive rare medicinal material, reduced raw materials cost, improved amount of product throughput, have the good health care effect.The preparation method of deer antler wine, this method less investment is implemented easily.
Embodiment
Following specific embodiments of the invention is done a detailed explanation.
Embodiment 1
A kind of deer antler wine, this deer antler wine comprises composition by mass concentration:
Bright pilose antler extracting solution 10%
Botanical medicated wine extract 90%
Embodiment 2
A kind of fresh sika deer velvet antler enzymolysis wine, this deer antler wine comprises composition by mass concentration:
Bright pilose antler extracting solution 15%
Botanical medicated wine extract 85%
Embodiment 3
A kind of deer antler wine, this deer antler wine comprises composition by mass concentration:
Bright pilose antler extracting solution 20%
Botanical medicated wine extract 80%
Preparation technology's flow process of deer antler wine:
A, bulk drug arrangement, cleaning → prescription → dress diacolation jar → immersion → diacolation → filtration → adjustment → freezing → essence filter → can → internal packing → outer packaging.
B, fresh pilose antler → barrelling → entering extractor → quantitatively add water → heat → enzyme-added 1 → enzyme-added 2 → smart filter.
Specific as follows:
1. bulk drug arrangement, cleaning.
2. magistral medicines, dress diacolation jar soaks, diacolation, filtering medicine extract wine liquid.Add new pilose antler extracting solution, adjustment adjustment wine degree, freezing wine liquid arrives certain temperature and time, the intermediates of smart filter.
3. the smart filtrating of can is carried out internal packing, quality control, the finished product of outer packaging.
4. fresh pilose antler barrelling, the entering extractor adds and quantitatively adds water, heats, and adds enzyme (enzyme 1) for the first time, and adding for the second time, enzyme (enzyme 2) carries out enzymolysis.
5. be added to the enzymolysis solution of certain temperature, finish enzymolysis, be cooled to certain temperature after, smart filter enzymolysis solution imports enzymolysis solution in the refrigerated cylinder into.(getting into 3)
Need carry out the selection of enzyme, and the groping of enzymolysis process, particularly adopted positive arrearing optimization, carried out the preferred of technical process.Step 2 adopts different plant amedicas, and the prescription of different ratios is put in the diafiltration jar, has carried out dipping and diafiltration, has increased the extracted amount in the plant.Guarantee that the used plant amedica of stablizing of quality product has wolfberry fruit, mulberries, Chinese cassia tree, genseng etc.
The present invention processes a kind of health promoting wine owing to adopted above-mentioned technical scheme with bright pilose antler, the processing of in-depth antler health-care wine, and the economic benefit of raising product, this product has strong, the function of establishing-Yang.
Claims (6)
1. fresh sika deer velvet antler enzymolysis wine is characterized in that this deer antler wine comprises:
Pilose antler extracting solution (mass ratio): 10%～20%
Plant liquor extracting solution (mass ratio): 90%～80%.
2. a kind of fresh sika deer velvet antler enzymolysis wine according to claim 1 is characterized in that the pilose antler extracting solution is preferably (mass ratio): 15%.
3. a kind of fresh sika deer velvet antler enzymolysis wine according to claim 1 is characterized in that the plant liquor extracting solution is preferably (mass ratio): 85%.
4. according to the described a kind of fresh sika deer velvet antler enzymolysis wine of any claim of claim 1-3, it is characterized in that used plant amedica has wolfberry fruit, mulberries, Chinese cassia tree, genseng.
5. the technology of the described fresh sika deer velvet antler enzymolysis wine of production claim 4 is characterized in that, comprises the steps:
One, fresh pilose antler barrelling, the entering extractor adds and quantitatively adds water, heats 48-56 ℃, adds compound protease for the first time, and adding for the second time, compound protease carries out enzymolysis;
One, be added to certain temperature 82-90 ℃ enzymolysis solution, finish enzymolysis, be cooled to after the certain temperature 35-45 ℃, smart filter enzymolysis solution imports enzymolysis solution in the refrigerated cylinder into.
6. the technology of described fresh sika deer velvet antler enzymolysis wine according to claim 5 is characterized in that, described compound protease (mass ratio) is preferably 3.0-3.6%, and temperature is preferably 52---56 ℃, preferred 4---5 of time hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102788035A CN102399665A (en) | 2010-09-13 | 2010-09-13 | Process for preparing wine from fresh spotted deer antler through enzymolysis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102788035A CN102399665A (en) | 2010-09-13 | 2010-09-13 | Process for preparing wine from fresh spotted deer antler through enzymolysis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102399665A true CN102399665A (en) | 2012-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102788035A Pending CN102399665A (en) | 2010-09-13 | 2010-09-13 | Process for preparing wine from fresh spotted deer antler through enzymolysis |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1292280A (en) * | 2000-10-25 | 2001-04-25 | 陈勇 | Functional tonifying health-care product produced by utilizing enzyme engineering and its preparation method |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
| CN1648229A (en) * | 2004-01-30 | 2005-08-03 | 丁玉华 | David's deer pilose antler wine and its producing process |
| CN101084925A (en) * | 2007-06-22 | 2007-12-12 | 王蓓蕾 | Technology for producing pilose antler mother solution |
| CN101181485A (en) * | 2007-12-11 | 2008-05-21 | 王存银 | Wine for preserving health |
| CN101209337A (en) * | 2006-12-31 | 2008-07-02 | 许文成 | Medicinal liquor for treating rheumatism and rheumatoid and preparation thereof |
| CN101352511A (en) * | 2007-07-28 | 2009-01-28 | 孙栋梁 | Medicated health-caring wine |
-
2010
- 2010-09-13 CN CN2010102788035A patent/CN102399665A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1292280A (en) * | 2000-10-25 | 2001-04-25 | 陈勇 | Functional tonifying health-care product produced by utilizing enzyme engineering and its preparation method |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
| CN1648229A (en) * | 2004-01-30 | 2005-08-03 | 丁玉华 | David's deer pilose antler wine and its producing process |
| CN101209337A (en) * | 2006-12-31 | 2008-07-02 | 许文成 | Medicinal liquor for treating rheumatism and rheumatoid and preparation thereof |
| CN101084925A (en) * | 2007-06-22 | 2007-12-12 | 王蓓蕾 | Technology for producing pilose antler mother solution |
| CN101352511A (en) * | 2007-07-28 | 2009-01-28 | 孙栋梁 | Medicated health-caring wine |
| CN101181485A (en) * | 2007-12-11 | 2008-05-21 | 王存银 | Wine for preserving health |
Non-Patent Citations (1)
| Title |
|---|
| 彭雪芹,等: "均匀设计法优选鹿茸酶解工艺的最佳酶配比", 《石河子大学学报(自然科学版)》 * |
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Application publication date: 20120404 |