CN102757875A

CN102757875A - Fermented type purslane red wine and application

Info

Publication number: CN102757875A
Application number: CN2012102558206A
Authority: CN
Inventors: 马宁
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-07-15
Filing date: 2012-07-15
Publication date: 2012-10-31

Abstract

The invention belongs to the field of fermented wine, low-alcohol drink and seasonings, and discloses brewed purslane wine and application. The invention adopts the technical scheme that the purslane (xhm-1) with red stem and small red leaves, selected and cultured by the inventor, is adopted as the raw material. The sterilization is performed for 5 minutes at 100-degree C and under normal temperature. The sealed fermentation is performed for 10-12 days by adding 13% (based on purslane slurry) of leavening agent and controlling the temperature at 28-32 degree C. The leavening agent is formed by mixing the following materials: 0.5% of distiller's yeast, 5% of self-prepared yeast for making hard liquor, 6% of honey, and 1.5% of 95% edible ethanol. Kaolin clay used for taking clear liquor can serve as a separating agent and a precipitating agent, and takes the proportion of 3% (based on separated liquid). Purslane beer can be prepared as per different proportions (based on draft beer), namely 5-10% of the purslane wine. Low-alcohol drink can be prepared as per different proportions (based on drink), namely 3-5% of the purslane wine. The purslane wine can be used as seasoning wine, and can be added by a little during cooking.

Description

Fermented portulaca red wine and application

Technical field

The present invention relates to the little red autumnal leaves purslane of the red bar of portulacaceous plant is raw material, produces the method and the application thereof of fermented portulaca red wine.Belong to fermented wine, contain low beverage and field of seasoning.

Background technology

Purslane is a portulacaceous plant, has another name called HERBA PORTULACAE, five-element's grass, long life dish, Japanese Peristrophe Herb, tart flavour dish etc., is widely distributed in global temperate zone and torrid areas, is medicine food dual purpose plant.Purslane flavor is sour, cold in nature, have the effect of clearing heat and detoxicating, cool blood detumescence.Can be used to treat diarrhoea, dysentery, urinary tract infections etc.Modern pharmacological research shows that purslane has antibiotic, reducing blood-fat, anti-ageing, anti-oxidant, loose muscle, anti-inflammatory, analgesia and promotes effect such as wound healing.

At present, it is edible with the purslane to be that raw material is often made medicinal profit.Brewing fermentation type red wine is not seen precedent.

Summary of the invention

The objective of the invention is to adopt biofermentation method, is raw material with the little red autumnal leaves purslane of red bar of inventor's seed selection, produces the method for fermented portulaca red wine and is applied to beer, contains low beverage and flavourings cooking wine.

The preparation method of fermented portulaca red wine comprises the steps:

1, clean: with the little red autumnal leaves purslane of red bar, letter sorting, impurity elimination is cleaned;

2, sterilization: the raw material after will cleaning, sterilization;

3, pulverize: take out the raw material after sterilizing, be ground into pulpous state;

4, fermentation: the purslane slurry is dropped into fermentation vat or ferment tank after sterilizing;

5, juice is got in separation: take out fermented product, separate or the squeezing separation taking juice through whizzer;

6, get clear liquor: separate (precipitation agent) with adding in the juice, stir, leave standstill, take out clear liquor (being the Normal juice red wine).

Embodiment

Below in conjunction with specific embodiment the present invention is done further elaboration, but enforcement of the present invention is not limited in this.

Embodiment 1 produces the purslane red wine

1, cleans: get the little red autumnal leaves fresh purslane of the red bar 100kg after the removal of impurities, be placed on the flushed channel that has the flushing net flushing of high pressure trickle.

2, sterilization: the raw material after will washing, drop into Autoclave, feed steam, when reaching 100 ℃, normal pressure kept 5 minutes.

3, pulverize: the former section after will sterilizing, drop into stainless steel and pulverize machine, be ground into pulpous state.

4, Fermentation: purslane slurry into the fermentation tank or fermentation tank, temperature 28-32 ℃, adding 13% of leaven (ferment the ratio to purslane pulp koji 0.5 percent, homemade Okuma 5% , honey, 6%, 95% edible B leaven 1.5%), stir, sealed fermentation ,10-12 days.

5, juice is got in separation: take out fermented product, separate taking juice through whizzer or squeezing machine.

6, get clear liquor: will drop into separating tank adding 3% (in taking juice) precipitation separation agent (kaolin) through separating institute's taking juice, and stir, leave standstill 24 hours, clear liquor (being the Normal juice red wine) is taken out in layering.

Embodiment 2 preparation purslane beer

Look the market requirement: can be by different ratios (in fresh beer) the preparation purslane beer of purslane red wine 5-10%.

The low alcoholic drinks of embodiment 3 preparations

Look the market requirement, can prepare low alcoholic drinks by the different ratios (in beverage) of purslane red wine 3-5%.

Flavourings cooking wine: in when culinary art, add the purslane red wine a little, the effect of can reach raw meat, increase aquatic foods, flavouring is delicious.

Claims

1. used starting material of fermented portulaca red wine is characterized in that the little red autumnal leaves fresh purslane of red bar of inventor's seed selection.The new red horse No. 1 of this kind called after (xhm-1).

2. adopt fermentative Production purslane red wine, handling raw-material sterilising conditions is 100 ℃, normal pressure 5 minutes.

3. the fermentation condition that adopts fermentative Production purslane red wine is for adding 13% starter, 28～32 ℃ of temperature controls, sealing and fermenting 10～12 days.

4. adopting fermentative Production purslane red wine, add the ratio of starter, is to be radix with the purslane slurry.

5 using purslane red wine fermentation production of raw materials used in fermentation agent and ratio as follows: 0.5% of wine yeast, homemade Okuma 5%, 6% of honey, 95% consumed alcohol 1.5%.

6. adopting the proportioning of the used fermentation raw materials of fermentative Production purslane red wine, is radix with the purslane slurry all.

7. adopt fermentative Production purslane red wine, getting clear liquor, to add kaolinic ratio be 3% (to separate back institute taking juice).Kaolin has dual-use function, be separating agent be again precipitation agent.

8. prepare purslane beer, the adding proportion of purslane red wine is 5～10% (with the fresh beer juice).

9. preparation Pussley beverage, the adding proportion of purslane red wine is 3～5% (in beverages).

10. the fermented portulaca red wine can be used as flavourings cooking wine usefulness.