CN103525623A - Compound raspberry health-preserving health-care wine and production technology thereof - Google Patents
Compound raspberry health-preserving health-care wine and production technology thereof Download PDFInfo
- Publication number
- CN103525623A CN103525623A CN201310474025.0A CN201310474025A CN103525623A CN 103525623 A CN103525623 A CN 103525623A CN 201310474025 A CN201310474025 A CN 201310474025A CN 103525623 A CN103525623 A CN 103525623A
- Authority
- CN
- China
- Prior art keywords
- wine
- parts
- health
- raspberry
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a compound raspberry health-preserving health-care wine comprising the following fresh fruit components: by weight, 40 parts of red raspberry, 20 parts of matrimony vine, 20 parts of mulberry, 10 parts of blackberry and 10 parts of red bean. The compound raspberry health-preserving health-care wine is a subversive improvement of a raspberry wine technology in the prior art, uses a traditional Chinese medicine life cultivation and health preservation concept (a good doctor treats before sickness), is consistent in compatibility of traditional Chinese medicine, combines modern biological technologies and advanced processing means, fully keeps nutrition of wine-making raw materials, makes nutrient substances of various raw materials fully mixed, acts on human body by use of the purely natural relatively comprehensive nutrient substances beneficial to the human body, has treatment effects on various diseases by long-term drinking, and above all, can play the effects of adjusting female internal secretion and gonad axis after supplement of the nutrient substances, and has the effects of regulating menstruation, harmonizing blood, nourishing and protecting ovary, and strengthening the body resistance and strengthening vitality.
Description
Technical field
The present invention relates to health food technology field, particularly a kind of raspberry compound health-care white spirit and production technique thereof.
Background technology
That existing raspberry is filled a prescription is exactly single (only have raspberry a kind of), and manufacture craft is with alcohol-pickled raspberry, or uses alcohol concocted juice of raspberry, then raspberry (raspberry) wine of producing through steps such as precipitation, clarification, filtrations.The raspberry obtaining like this (raspberry) wine alcoholic strength is high, and mouthfeel is poor, and pol is high, and effective health care composition of raspberry is not fully extracted, and health-preserving function is poor, because alcoholic strength is high and pol height has produced again harmful side effect.Such technique can not be given full play to the health care function of raw material, is also not too applicable to drinking of vast needs health care crowd.The raspberry wine of producing as Korea S now widely sold on the market is exactly that this technique is made.
Prior art processes formula is single, the wine of raspberry alcoholic strength obtaining is more than 15voL, pol is more than 50g/L, the thin alcohol smell of wine body rushes nose, the defects such as pol is high, mouthfeel is poor, high alcohol content and high pol itself are just unfavorable for health, and this has just offset the health care function of raspberry (raspberry) and has produced very bad side effect.
Summary of the invention
For the defect existing in prior art, the object of the present invention is to provide a kind of raspberry compound health-care white spirit and production technique thereof.
A compound health-care white spirit, is comprised of according to weight fraction the fresh fruit of following component:
40 parts of red raspberries, 20 parts of matrimony vines, 20 parts, mulberry fruit, 10 parts of blackberry, blueberry, 10 parts, red bean.
A production technique for raspberry compound health preserving wine as above, concrete steps are as follows:
1) take according to quantity above component, clean up;
2) said components cryogenic freezing is processed, freezing temp≤-20 ℃, freezing time 24-36 hour, rises brokenly by the cell walls of fresh fruit fruit;
3) by step 2) after fruit broken;
4) pack the fruit after fragmentation into fermentor tank, cold soaking stain is added yeast saccharomyces cerevisiae and is started fermentation when temperature goes back up to 10 ℃ gradually;
5) leavening temperature is controlled at 25 ℃, and beat circulation twice, each two hour with sanitary pump every day;
6) solidliquid mixture after fermentation is carried out to solid-liquid separation, first emit free juice, then squeeze remaining wine liquid in skin slag, discard scrap leather slag;
7) adopt natural sedimentation method precipitation, the time is two months, and then tank switching is removed precipitation wine mud;
8) lower glue clarification, selecting bentonite is finings, with 50 ℃ of pure water, bentonite is stirred to soak after mixing with wine body after 24 hours and beats and circulate four hours with sanitary pump, then behind airtight placement >=20 of wine tank day, gets supernatant liquor;
9) wine after clarification is first removed by filter to large granular impurity with diatomite filter, then filter and further remove more tiny impurity with cardboard filter;
10) add sulfurous gas to allocate, can be formulated to≤9g/L of total reducing sugar when sugar-acid ratio difference is less than 2.0g/L, total sulfur dioxide≤250mg/L.
On the basis of such scheme, described yeast saccharomyces cerevisiae is replaced by pichia stipitis, shehatae candida, pachysolen tannophilus or zymomonas mobilis.
Advantage of the present invention is: the raspberry compound health preserving wine by above-mentioned formula and the pure fruit biotechnology of production technique fermented soy has reached national dry wine standard, alcoholic strength 12vol, the low alcohol of low sugar, given full play to the health effect of each raw material in formula, through low temperature wall breaking technology, low temperature preserved material and biotechnology yeast fermentation technology, fully extracted the effective constituent in raw material, be beneficial to the crowd's of drinking dietetic alimentation, and wine body is full, beautiful in colour, pleasant aroma, the theory that has fully demonstrated Chinese Traditional Chinese Medicine culture integration of drinking and medicinal herbs and preventiveed treatment of disease.
Raspberry compound health preserving wine of the present invention is the once subversive improvement to existing raspberry (raspberry) wine technology, not only used the theory (upper doctor is preventiveed treatment of disease) of Traditional Chinese Medicine health care, consistent with the compatibility (monarch) of Chinese Traditional Medicine again, and in conjunction with modern biotechnology and advanced processing means, fully retained the nutrition in liquor-making raw material, and the nutritive substance of various raw materials is fully merged, the nutrient substance that is relatively comprehensively of value to human body with pure natural acts on human body, long-term drinking has therapeutic action to a variety of diseases, the most important thing is can play prophylactic effect after people have supplemented these nutrition.The present invention is the revolution to traditional wine culture, has both met the needs that people drink, again when drinking health care health.
Side separates: take be respectively raspberry and the wolfberry fruit of food and medicine be monarch drug in a prescription and ministerial drug, raspberry and the wolfberry fruit traditional Chinese medical science say all there is liver-kidney tonifying, the effect of warm palace controlling nocturnal emission with astringent drugs, modern pharmacological research, raspberry has estrogen-like effects, wolfberry fruit is good merchantable brand anti-ageing, that improve immunizing power, beautifying face and moistering lotion, and both are applied as classical Chinese medicine by compatibility; Blackberry, blueberry, the red bean that contains various trace elements and nutritive substance of take is adjuvant, regulates female incretion, plays altogether menstruation regulating and blood, supports the effect that nest protects nest, the solid unit of original.
Embodiment
Embodiment
A production technique for raspberry compound health-care white spirit, concrete steps are as follows:
1) take respectively 40 parts of red raspberries, 20 parts of matrimony vines, 20 parts, mulberry fruit, 10 parts of blackberry, blueberry, 10 parts, red bean, every part of 10g, cleans up;
2) said components cryogenic freezing is processed, freezing temp is-20 ℃, and freezing time 36 hours rises brokenly by the cell walls of fresh fruit fruit;
3) by step 2) after fruit broken;
4) pack the fruit after fragmentation into fermentor tank, cold soaking stain is added yeast saccharomyces cerevisiae and is started fermentation when temperature goes back up to 10 ℃ gradually;
5) leavening temperature is controlled at 25 ℃, and beat circulation twice, each two hour with sanitary pump every day; Measuring wine liquor ratio every day weighs and product temperature;
6) solidliquid mixture after fermentation is carried out to solid-liquid separation, first emit free juice, then squeeze remaining wine liquid in skin slag, discard scrap leather slag;
7) adopt natural sedimentation method precipitation, the time is two months, and then tank switching is removed precipitation wine mud;
8) lower glue clarification, selecting bentonite is finings, with 50 ℃ of pure water, bentonite is stirred after immersion mixed with wine body after 24 hours and plays circulation four hours with sanitary pump, then supernatant liquor is got in the airtight placement of wine tank after 20 days;
9) wine after clarification is first removed by filter to large granular impurity with diatomite filter, then filter and further remove more tiny impurity with cardboard filter; It is bright glossy that wine body reaches, inclusion-free;
10) according to chemical examination and detected result, finished wine in the appropriate allotment of filling front needs to reach perfect, allotment is mainly according to the residual sugar of wine and total acid and adds sulfurous gas to allocate by national standard, can be formulated to≤9g/L of total reducing sugar when sugar-acid ratio difference is less than 2g/L, total sulfur dioxide≤250mg/L.
In such scheme, the add-on of yeast saccharomyces cerevisiae is: 300ppm, described yeast saccharomyces cerevisiae can be replaced by pichia stipitis, shehatae candida, pachysolen tannophilus or zymomonas mobilis.
Raspberry compound health preserving wine after step 10), Oranoleptic indicator: outward appearance: have the due color and luster of this product, wine liquid is limpid, without turbid phenomenon, has allowed a small amount of precipitation.
Fragrance: there is pure, graceful, harmonious fruital and aroma.
Flavour: calculate comfortable mouthful, mellow pure free from extraneous odour, wine body is complete.
Impurity: without macroscopic exotic impurity.
Physical and chemical index: the 5.0-15.0 of alcoholic strength (20 ℃)/(%vol)
Sugar-free extract/(g/L) >=10.0
Total reducing sugar (with glucose meter)/(g/L):
Dry type health promoting wine≤4.0
Half-dry type health promoting wine 4.1-12.0
Semi-sweet health promoting wine 12.1-45.0
Sweet type health promoting wine >=45.1
Note: when the difference of total reducing sugar and total acid (with citrometer) is less than or equal to 2.0g/L, sugar degree is up to 9.0g/L
Volatile acid: (with acetometer)/(g/L)≤1.2
Total sulfur dioxide/(mg/L)≤250
Microbiological indicator: total number of bacterial colony/(cfu/ml)≤50
Intestinal bacteria/(mpn/100ml)≤3
Without pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus), cadmium and mercury ion do not detected, meet food requirement.
Claims (3)
1. a raspberry compound health-care white spirit, is characterized in that being comprised of according to weight fraction the fresh fruit of following component:
40 parts of red raspberries, 20 parts of matrimony vines, 20 parts, mulberry fruit, 10 parts of blackberry, blueberry, 10 parts, red bean.
2. the production technique of raspberry compound health-care white spirit according to claim 1, concrete steps are as follows:
1) take according to quantity above component, clean up;
2) said components cryogenic freezing is processed, freezing temp≤-20 ℃, freezing time 24-36 hour, rises brokenly by the cell walls of fresh fruit fruit;
3) by step 2) after fruit broken;
4) pack the fruit after fragmentation into fermentor tank, cold soaking stain is added yeast saccharomyces cerevisiae and is started fermentation when temperature goes back up to 10 ℃ gradually;
5) leavening temperature is controlled at 25 ℃, and beat circulation twice, each two hour with sanitary pump every day;
6) solidliquid mixture after fermentation is carried out to solid-liquid separation, first emit free juice, then squeeze remaining wine liquid in skin slag, discard scrap leather slag;
7) adopt natural sedimentation method precipitation, the time is two months, and then tank switching is removed precipitation wine mud;
8) lower glue clarification, selecting bentonite is finings, with 50 ℃ of pure water, bentonite is stirred to soak after mixing with wine body after 24 hours and beats and circulate four hours with sanitary pump, then behind airtight placement >=20 of wine tank day, gets supernatant liquor;
9) wine after clarification is first removed by filter to large granular impurity with diatomite filter, then filter and further remove more tiny impurity with cardboard filter;
10) add sulfurous gas to allocate, be formulated to≤9g/L of total reducing sugar when sugar-acid ratio difference is less than 2.0g/L, total sulfur dioxide≤250mg/L.
3. the production technique of a kind of raspberry compound health-care white spirit according to claim 2, is characterized in that described yeast saccharomyces cerevisiae is replaced by pichia stipitis, shehatae candida, pachysolen tannophilus or zymomonas mobilis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310474025.0A CN103525623A (en) | 2013-10-11 | 2013-10-11 | Compound raspberry health-preserving health-care wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310474025.0A CN103525623A (en) | 2013-10-11 | 2013-10-11 | Compound raspberry health-preserving health-care wine and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103525623A true CN103525623A (en) | 2014-01-22 |
Family
ID=49927978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310474025.0A Pending CN103525623A (en) | 2013-10-11 | 2013-10-11 | Compound raspberry health-preserving health-care wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103525623A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087488A (en) * | 2014-07-08 | 2014-10-08 | 生命果有机食品股份有限公司 | Raspberry compound fruit wine and brewing method thereof |
| CN105087285A (en) * | 2015-09-30 | 2015-11-25 | 宋彦良 | Compound mulberry health wine and preparation method thereof |
| CN107412441A (en) * | 2017-08-23 | 2017-12-01 | 山东黑尚莓生物技术发展股份有限公司 | A kind of manufacture method of the compound berry composition of anti-acute radiation damage |
| CN108671075A (en) * | 2018-07-24 | 2018-10-19 | 山东覆盆子药业有限公司 | A kind of compound medicinal liquor |
| CN108676657A (en) * | 2018-05-28 | 2018-10-19 | 浙江斯布斯塔蓝莓酒业有限公司 | Blackberry brewing method and device |
| CN109401879A (en) * | 2017-03-24 | 2019-03-01 | 山东黑尚莓生物技术发展有限公司 | A kind of interior muddy raspberry fizz and its production technology of fermenting of novel tank |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN1504559A (en) * | 2002-12-03 | 2004-06-16 | 黄作华 | Eight treasures wine brewing |
| KR101273330B1 (en) * | 2011-05-27 | 2013-06-11 | 재단법인 고창복분자연구소 | Methods of wild berries liquor and wild berries liquor manufactured the methods |
| CN103275849A (en) * | 2013-05-31 | 2013-09-04 | 李富玉 | Raspberry compound health preserving wine and production process thereof |
-
2013
- 2013-10-11 CN CN201310474025.0A patent/CN103525623A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (en) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | Non-alcoholic fruit wine and method for making |
| CN1504559A (en) * | 2002-12-03 | 2004-06-16 | 黄作华 | Eight treasures wine brewing |
| KR101273330B1 (en) * | 2011-05-27 | 2013-06-11 | 재단법인 고창복분자연구소 | Methods of wild berries liquor and wild berries liquor manufactured the methods |
| CN103275849A (en) * | 2013-05-31 | 2013-09-04 | 李富玉 | Raspberry compound health preserving wine and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社, article "树莓果发酵酒", pages: 374-375 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087488A (en) * | 2014-07-08 | 2014-10-08 | 生命果有机食品股份有限公司 | Raspberry compound fruit wine and brewing method thereof |
| CN104087488B (en) * | 2014-07-08 | 2015-08-26 | 生命果有机食品股份有限公司 | A kind of raspberry compound fruit wine and brewing method thereof |
| CN105087285A (en) * | 2015-09-30 | 2015-11-25 | 宋彦良 | Compound mulberry health wine and preparation method thereof |
| CN105087285B (en) * | 2015-09-30 | 2018-03-23 | 宋彦良 | A kind of mulberry health preserving wine and preparation method thereof |
| CN109401879A (en) * | 2017-03-24 | 2019-03-01 | 山东黑尚莓生物技术发展有限公司 | A kind of interior muddy raspberry fizz and its production technology of fermenting of novel tank |
| CN107412441A (en) * | 2017-08-23 | 2017-12-01 | 山东黑尚莓生物技术发展股份有限公司 | A kind of manufacture method of the compound berry composition of anti-acute radiation damage |
| CN108676657A (en) * | 2018-05-28 | 2018-10-19 | 浙江斯布斯塔蓝莓酒业有限公司 | Blackberry brewing method and device |
| CN108671075A (en) * | 2018-07-24 | 2018-10-19 | 山东覆盆子药业有限公司 | A kind of compound medicinal liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103275849B (en) | Raspberry compound health preserving wine and production process thereof | |
| CN103525623A (en) | Compound raspberry health-preserving health-care wine and production technology thereof | |
| CN103602553B (en) | Compound fermentation blueberry health-care wine and production method thereof | |
| CN103497868A (en) | Healthcare compound nutritious wine and production technology thereof | |
| CN101285023A (en) | Red raspberry health wine and brewing process thereof | |
| CN103013766A (en) | Manufacturing method of kirsch | |
| CN103333771A (en) | Production method of litchi brandy | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN106190691A (en) | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine | |
| CN106085799A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Mori fruit vinegar and preparation method thereof | |
| CN103184123B (en) | Production process for peony-cherry brandy | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN105255693A (en) | Method for preparing rose vinegar | |
| KR20140079169A (en) | Manufacturing Method of Kombucha beverages using Peppermint | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN105482974A (en) | Yang-tonifying liquor prepared from ginseng, lepidium meyenii roots and cordyceps militaris | |
| CN101654642B (en) | Melissa honey wine and preparation method thereof | |
| CN103497862B (en) | The method of mead produced by a kind of beeswax honeycomb | |
| CN103215157B (en) | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine | |
| CN103602554A (en) | Compound fermentation type semen cuscutae health-care wine and production method thereof | |
| CN103343073A (en) | Production method of longan brandy | |
| CN103642625B (en) | A kind of Composite fermentation type Chinese angelica root health wine and production technology thereof | |
| CN103122294A (en) | Wine containing SOD (Superoxide Dismutase) component and preparation method thereof | |
| CN113214955A (en) | Greasiness-relieving composite grape raw vinegar and preparation method thereof | |
| CN106418498A (en) | Method for preparing enzyme by using lemons and galangal as main materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |